Davide Ansalone, known as “Whiskey Munich,” joined Gavin Linde on the Rolex Whiskey Passion Project podcast to share his unique journey into the whiskey world.
He discussed how he went from discovering smoky Scotch to becoming an influential blogger and photographer who collaborates with the whiskey industry.
Highlights of his story include an impulsive, yet valuable, purchase of a 30-year-old Lagavulin and a deep dive into the historical importance of the Italian whiskey market, which set the stage for “pinch me” moments involving rare whiskies such as a 21-year-old Brora.
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[SPEAKER_02]: Welcome back everybody to another fun edition of the Rolex whiskey passion project podcast.
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[SPEAKER_02]: I don’t know we’re at like 120 episodes I just saw it’s been three and a half years and you know, we’re we’re international we’re having fun and today I know this gentleman’s gonna have a lot of cool stuff to tell us Was out for their do that would a welcome to the show my friend.
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[SPEAKER_02]: How are you?
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[SPEAKER_04]: Thank you very much for having given hi that we’re here.
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[SPEAKER_04]: Oh great, well great.
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[SPEAKER_04]: Thank you very much.
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[SPEAKER_02]: You want to introduce yourself to the audience quickly, tell them who you are my friend.
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[SPEAKER_04]: Sure, why not?
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[SPEAKER_04]: So my name is Latia and Salone.
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[SPEAKER_04]: I am a blogger photographer.
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[SPEAKER_04]: I have a nice small Instagram page.
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[SPEAKER_04]: And I collaborate a lot of shops and brands and everyone more or less in the whisky industry.
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[SPEAKER_04]: So I’m happy to be here in the whisky world and try to give my country.
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[SPEAKER_02]: I love it.
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[SPEAKER_02]: Tell me, how did the journey start for you?
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[SPEAKER_02]: Like, what was your first interaction with whiskey when you were like, well, this is different.
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[SPEAKER_02]: You know, not like, obviously from a, you know, drinking, you know, to maybe get wasted or more like holy shit, there’s something more to whiskey.
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[SPEAKER_02]: I’m interested.
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[SPEAKER_04]: Yeah, well, it’s pretty interesting because I was around 23, and I became for the first time a project manager.
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[SPEAKER_04]: So I actually had this idea of like, well, I’m a manager now, I should be able to go out to bars in order to scotch and things like that, but I had no absolute no idea about this keyboard server.
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[SPEAKER_04]: So, I started going to the worst bars you can imagine in the outskirts of Milano, in Italy, and just asking for whisky, and obviously I drank some of the most awful products ever distilled.
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[SPEAKER_04]: Until one day, I found a whisky actually liked, and I built my taste around it.
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[SPEAKER_04]: So, I started finding similar products.
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[SPEAKER_04]: And then, um, and whoa, what was that whiskey?
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[SPEAKER_04]: What was it?
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[SPEAKER_04]: It was like a, it was like a 16.
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[SPEAKER_04]: Oh, so you were so smokey was your friend.
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[SPEAKER_04]: Yeah.
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[SPEAKER_04]: Yeah.
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[SPEAKER_04]: Yeah.
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[SPEAKER_04]: I was smoking at the time.
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[SPEAKER_04]: So I think it was fitting me quite well.
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[SPEAKER_04]: And then I ended up finding stories that one evening, I went out with some friends.
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[SPEAKER_04]: I got quite some drinks.
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[SPEAKER_04]: It came home and I was like, I want to buy a great bottle.
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[SPEAKER_04]: And so I tried to purchase a likeable in 2021, 1985.
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[SPEAKER_04]: And then I lost the auction on eBay, and I was completely pissed, and then I decided to I just bought a like of within 30 year old, which at the time for me was just like something absurd, because I had a very modest job in a modest salary, and I just spent a pretty absurd amount of money on a single bottle.
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[SPEAKER_02]: And how much, how much, how much was it back then?
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[SPEAKER_03]: Well, 620 euro shipping, which compared with how much it cost now is a bargain.
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[SPEAKER_02]: Well, but he said, here’s the thing, I was just chatting about the other day on social was like, you know, growing up, those bottles were insanely priced.
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[SPEAKER_02]: You thought, you thought, you like, you spent 620, you like, oh my God, like I can barely afford it.
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[SPEAKER_02]: I mean, you know, I was obviously talking in my post about like Johnny Walker Blue, it was like, oh my God, you go spend 200 bucks, you must be rich as hell.
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[SPEAKER_02]: Now we see stuff that, you know, goes for $50,000 that we don’t even blink.
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[SPEAKER_00]: Okay.
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[SPEAKER_04]: So, it’s up to us like that.
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[SPEAKER_04]: The certain point is just, you know, we’re up in the morning, we’re pretty in town hangover.
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[SPEAKER_04]: And I, and I just told everything to buy extra from the time and she was completely shocked.
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[SPEAKER_04]: But he said the other is kind of like half my salary on the bottle.
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[SPEAKER_04]: But, and then I did nothing.
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[SPEAKER_04]: I just removed this bottle and it stayed there for a while.
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[SPEAKER_04]: And then I set the moment I had one to go on a vacation.
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[SPEAKER_04]: But I didn’t have money to go with girf and on vacation.
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[SPEAKER_04]: So I just I end up selling this bottle for way more.
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[SPEAKER_04]: Obviously, thinking about it in retrospect, it was a stupidity of my life.
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[SPEAKER_04]: But then, you know, I kind of enter into this topic of like, wait, wait, hold on a second.
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[SPEAKER_04]: This is interesting.
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[SPEAKER_04]: Maybe that component, though not significant for the time, still like, was interesting to me, and this puts me a bit into getting more into this word.
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[SPEAKER_04]: And then, busy with the data set, I found a blog of reviews in Italy, I always get faster.
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[SPEAKER_04]: And it did the easiest thing ever.
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[SPEAKER_04]: So I just wrote them in email and say, hey,
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[SPEAKER_04]: Joanne made for a beer and a whiskey and like as well I’d trip and we met we became friends.
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[SPEAKER_02]: I started blogging with them and Then it started from there and then for you now obviously when you’re blogging you have More whiskey is being put around you or you’re seeing more visibility now the thirst for the knowledge is being you know You can start quenching it, you know, you’re like okay, I’m like so so because you on that smoky profile Did you stay with that smoky profile for a while?
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[SPEAKER_04]: At the beginning, yes, then I think I did the over-correction.
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[SPEAKER_04]: So I started with, like, hyper-peated products, and then I completely tilted into sharing monster.
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[SPEAKER_04]: And then I eventually, I think I had a bit of the maturity of a whisky drinker, not being more able to appreciate everything, but specifically also more balanced products.
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[SPEAKER_04]: I think at the beginning, someone like me is abstracted by the extremes on both sides.
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[SPEAKER_02]: Eventually this is all while living Italy, right?
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[SPEAKER_02]: So you’re getting a lot of Diagio, McCallin, William Grant.
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[SPEAKER_02]: They’re all big players there, and of course the blends, you know?
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[SPEAKER_02]: Everyone, you know, there’s not a bar in the world, you don’t go.
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[SPEAKER_01]: There doesn’t have a ship as regal.
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[SPEAKER_04]: Yeah, and I gotta say that the Italian whisky thing is pretty interesting because it’s built with historical knowledge.
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[SPEAKER_04]: It is a market where one of the first markets will import single more.
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[SPEAKER_04]: And specifically to have all the solid iterations of McCallan.
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[SPEAKER_04]: And historically, it has a lot of crazy stuff.
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[SPEAKER_04]: John, for example, Jack Coney, and all the client issues in Dubro, as excuse it for Italian market, and spring bank, and so much more.
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[SPEAKER_04]: So the scene is very, very vibrant, still nowadays.
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[SPEAKER_04]: And I had the luck of being in the same city as the Whiskey Fashile guys, as you all know of the Midano Whiskey Fatsible and other people.
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[SPEAKER_04]: And as a consequence, I was, you know, Lord introduced an environment, had a chance to apply crazy things.
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[SPEAKER_04]: And then I am most determined.
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[SPEAKER_02]: But here’s what’s wild over here.
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[SPEAKER_02]: So I didn’t know how deep the Italian whisky scene was until years ago I was in Scotland.
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[SPEAKER_02]: And I was at Ben, I think I’ve been romantic.
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[SPEAKER_02]: I was at Ben Romack and this gentleman was there with his wife and we were not together, right?
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[SPEAKER_02]: And he means we just both happened to be there for a private tasting at around the same time or I was late so somehow we got in the same room and we got the tour together.
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[SPEAKER_02]: was like, we didn’t really talk, he was with his wife, I was on my own, they were speaking Italian all the time, and then we left, we said hi to each other, we didn’t know each other, we said bye to each other, we didn’t know each other, and then he, uh, he messaged me later on Instagram, he’s like, oh shit, I didn’t realize that was you in there.
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[SPEAKER_02]: You know, I know like, oh, you know, I’m just I’m just another guy, but yeah, it was cool seeing you and then he started just telling me it’s like How insane the scene was in Italy for whiskey, it’s and then last year I went to the Hong Kong whiskey festival for the first time And there’s a I made a friend this gentleman Diego from Italy, you know, he lived in London forever now, he’s known
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[SPEAKER_02]: Diego, he was like, yeah, if you have no idea, it’s like insane over there and I’m like, oh, I have to go there because I love to go to places where there’s a deep passion for whiskey.
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[SPEAKER_02]: Meaning, I can go to a bar that has tons of history.
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[SPEAKER_02]: I’m not like, I’m not there.
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[SPEAKER_02]: When I’m in that mode, I want to try it all.
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[SPEAKER_02]: I’m not thinking like, oh, how much it costs.
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[SPEAKER_02]: And that’s a weird thing to say, but like, he’s a once in the lifetime whiskey.
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[SPEAKER_02]: That was just something that was actually not around forever and you know like so for me Italy is now and you know like you say the Milano whiskey I’m like oh shit like this this is one I have to put on the books because I want to go to five bars that are closed by Who have some vintage samarolees for example or some of these older McAllens, you know like they have them and they might be Christ out of the normal market or maybe not I don’t really care but they’re once in a lifetime whiskey
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[SPEAKER_04]: Absolutely.
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[SPEAKER_04]: And by the way, shout out to Diego Lantha.
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[SPEAKER_04]: He’s a friend and he’s such a crazy knowledge and a much respect and I’m back and made here for Hong Kong and him and I were messaging this morning.
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[SPEAKER_02]: I’m like, all right, so I land on Thursday and with you on Friday then I’m with you on Monday again.
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[SPEAKER_02]: You know, like we’re just kind of we’re just going to keep going, you know, because I’d like he blew me away when I went to OBE.
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[SPEAKER_02]: I was like,
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[SPEAKER_02]: pick out like five whiskeys for me that like are just insane to you and he picked out the other like holy shit look like what that hell he’s like yeah this is all I’m hunting this is all I’m buying is crazy whiskeys.
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[SPEAKER_04]: Welcome, hopefully I reached out to him recently to authenticate to some moralist for a company and yeah he’s just like all of the word here’s a war.
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[SPEAKER_02]: And you know when you talk to a guy like Diego, this is not this is not a job This is part of his life.
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[SPEAKER_02]: This is he’s very easy for him when you talk to someone that just wants to like sell you something or do shit Like this is like he’s got whiskey in his blood and whiskey knowledge Totally and he’s insanely jack Shit, so I feel like pretty fun when you see Brandon Basel sometimes and he’s he’s just massive So shut up to him
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[SPEAKER_02]: Yeah, yes.
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[SPEAKER_02]: Okay, so now you’re so now you’re in.
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[SPEAKER_02]: You’re with the bloggers.
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[SPEAKER_02]: You’re running around Italy.
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[SPEAKER_02]: You’re drinking some crap.
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[SPEAKER_02]: What’s like the next crazy?
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[SPEAKER_02]: Like, what’s your first crazy whiskey that you drank when you were like, holy shit, like my like mine.
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[SPEAKER_02]: I’ve done a lot of crazy stuff, but I’m telling you years ago in Scotland when I had that 1950 McCallan that was bottled in 2002, like that took a little like a whole
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[SPEAKER_04]: I think the whiskey that really, like, and I was super lucky because it’s something I love to try today, so I tried it with, let’s say, a very unexperienced pallet, was at only one year old brawler, from rare bolts.
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[SPEAKER_04]: Yeah.
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[SPEAKER_04]: And they kind of even find it in Italy.
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[SPEAKER_04]: And yeah, that was to be what’s
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[SPEAKER_04]: a client-eation borer, and it’s just, it is absolutely amazing I feel like this delivery.
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[SPEAKER_04]: So that whisky for me, obviously we’re talking about something insane, and I counted on that the allure of the product itself, being one of the most wearing the highest rank in the world, it’s surely there, it was incredible.
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[SPEAKER_04]: And that was, I think one of the first when I was like completely blown away.
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[SPEAKER_02]: That’s, I mean, it’s just different.
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[SPEAKER_02]: I mean, people, you know, obviously, you know, I have all those hats make whiskey great again.
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[SPEAKER_02]: I’ve sold like $4,000 of these things, but it’s like, I truly believe that the whiskey back then is
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[SPEAKER_04]: night and day so the whiskey that’s coming out now and it’s not it’s it’s okay I’m not saying the whiskey coming out now is terrible and the the I’m just saying it’s just very different it’s just a forget and I think part of it has also to do with there are many components and I think one is also so so that the scene is probably more vibrant nowadays due to the fact that there is a lot of experimentation every brand is trying to find their way of market their problems right so you have like crazy
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[SPEAKER_02]: Let’s go back to one minute when you were 23 and you just saw and you got a job and you wanted to go have a whiskey and you You know, found the whiskey.
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[SPEAKER_02]: What did the whiskey bar probably maybe had 20 whiskey?
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[SPEAKER_02]: You know, and this is an Italy that was like ahead of the single-mult’s now this probably 420 in that same bar
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[SPEAKER_04]: Definitely definitely.
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[SPEAKER_04]: How do I present?
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[SPEAKER_04]: Yeah, I agree.
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[SPEAKER_04]: Yeah.
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[SPEAKER_04]: And like I believe it has a special relationship with Italy because it was as like Horkardo which is the main way to solve on the Spanish market like I believe was one in Italy together with Grands.
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[SPEAKER_04]: So it was super easy to find like I believe in the reasonable price and was kind of like more distributed to keep it saying and yeah, but the bar I was tried it had like you know
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[SPEAKER_02]: I’ll put it back to what you were about to say about the brand.
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[SPEAKER_02]: I think that what’s happening right now is because the education, thanks to Instagram and YouTube, etc.
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[SPEAKER_02]: in the blogs, you know, like because the education is there, they’re all trying to kind of be front of.
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[SPEAKER_02]: front of mine because back in the day your whiskey selection was whatever your bar stocked nobody really does it now you like wait why don’t you have this oh what is that oh I can find this out and to click on my phone on my I whatever you know like I can I can do that so I think I think it’s like it’s become kind of the wild West for the whiskey brands to produce products because they they they feel like
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[SPEAKER_04]: or surely the market is just loaded at the moment with products of old support.
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[SPEAKER_04]: And it’s obviously, I mean, it’s undeniable that we are in a moment of crisis globally.
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[SPEAKER_00]: And what I’m going to say is that we are in a moment of crisis globally.
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[SPEAKER_02]: be in a moment of crisis, we were in a moment of crisis that we created.
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[SPEAKER_02]: We all, they got greedy and, you know, it’s like, you have oil under the ground and you pumping, you know, a hundred barrels a day and it’s enough to make the cars move and, you know, heat some houses and then they’re like, oh shit, they, you know, I just heard they building, you know, they just found an area that has 500 million more people, you know, aka the internet.
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[SPEAKER_02]: Oh shit.
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[SPEAKER_02]: What can open it up?
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[SPEAKER_02]: Let’s flood it.
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[SPEAKER_02]: And they all did it.
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[SPEAKER_02]: And now they’re feeling the, uh, the maybe the, the, the, the, the, the, the remorse or like the chaos.
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[SPEAKER_02]: It’s creating because now it’s not even fun.
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[SPEAKER_02]: It’s like this too much ship.
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[SPEAKER_04]: Yeah, there is too much.
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[SPEAKER_04]: Obviously, I think also when you try to produce more than your district allows to maintain the standard, it has been built for use, have to cross corners every now and then.
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[SPEAKER_04]: And I’m not a hater on noise, noise statement, products, as well, not like oh, it’s a managed statement, vastly better or something like that.
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[SPEAKER_04]: But definitely there is now, so the components of time, which is so important
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[SPEAKER_04]: is now being, so they’re trying to unbeat up with using like very aggressive tasks, a lot of wine, first full of cars, first full of old, first full of everything, which has a matter of fact, you know, creates a lot of unbalanced products.
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[SPEAKER_04]: Obviously, yeah, the prices are also going insane, and the consequence of all of this is the over-saturated market where consumers are confused, and they started rejecting some public score this day.
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[SPEAKER_02]: Yeah.
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[SPEAKER_02]: Well, but now that, you know, then what they’ll do is they’ll create some whiskey tasting competition and give these shitty whiskey’s good grades.
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[SPEAKER_02]: You know, you just like, and like,
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[SPEAKER_02]: It’s like, you guys like you or me and Diego, et cetera.
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[SPEAKER_02]: We’re like, are you kidding me?
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[SPEAKER_02]: This is garbage.
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[SPEAKER_02]: Oh, wait, it got a 97 point at a show.
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[SPEAKER_02]: I’m like, who was, who was catching this?
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[SPEAKER_02]: Children?
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[SPEAKER_04]: Yeah, yeah, yeah, that’s a bit of the thing.
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[SPEAKER_04]: Like, if I be a brand and I get a gold medal somewhere, obviously I will boss it everywhere.
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[SPEAKER_04]: But to be honest, that’s one of the worst indicator of the quality of a whiskey, because every distillery
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[SPEAKER_04]: So this is a matter of time.
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[SPEAKER_02]: I mean, I look at it now and it’s almost laughable, you know, when I see some of these awards.
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[SPEAKER_02]: Now, the awards that I get excited by are like, you know, whiskeys that are recognized, you know?
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[SPEAKER_02]: Because I’m like, wow, because when I say recognize you and I both know, what’s been recognized on shelf for guys that spend lots and lots of money buying that space.
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[SPEAKER_02]: Now, they go into the restaurant, they say, hey, we want to be in the front there.
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[SPEAKER_02]: What’s going to cost?
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[SPEAKER_02]: The guy says, you know, it’s worth my credit card for a couple of hundred, a couple of thousand.
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[SPEAKER_02]: I make sure it’s on every whiskey list, yada, yada, yada, yada.
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[SPEAKER_02]: Now, because of the incident and stuff like that, what are people actually buying is very different to what you see in the bar?
16:37.082 –> 16:45.673
[SPEAKER_02]: And I kind of like these new reports that are coming out and saying, like, we put this brand in front of a hundred people and 97 people recognize the brand.
16:45.874 –> 16:49.378
[SPEAKER_02]: And this brand didn’t take ads out of like they’re doing it right.
16:49.358 –> 16:50.980
[SPEAKER_02]: They’re building it at the right level.
16:52.562 –> 16:53.624
[SPEAKER_04]: Yep, I agree.
16:53.644 –> 16:54.225
[SPEAKER_04]: I agree.
16:54.245 –> 17:01.314
[SPEAKER_04]: And I mean, marketing into, it was used over push by marketing at the moment, which in a way, it’s very interesting.
17:01.574 –> 17:04.158
[SPEAKER_04]: And I’m definitely a big ol’ slave of that.
17:04.358 –> 17:06.141
[SPEAKER_04]: I’m spying Instagram pages, clearly.
17:06.161 –> 17:15.233
[SPEAKER_04]: I’ll say marketing, Raven, but obviously, I have a lot of, I have, similar to you, we are lucky enough to get the chance of trying crazy stuff.
17:15.253 –> 17:16.935
[SPEAKER_04]: Which normal you’ve been,
17:16.915 –> 17:20.042
[SPEAKER_02]: Well, it’s like a movie, it’s like are you kidding me?
17:20.242 –> 17:22.106
[SPEAKER_02]: You know, like sometimes I’m like, wait, what?
17:22.326 –> 17:29.862
[SPEAKER_02]: Like, I’m busy doing this thing right now because, you know, I take, I don’t know how much you drink, but I really don’t drink unless I’m traveling.
17:30.601 –> 17:32.584
[SPEAKER_02]: Like I don’t like I’ve drank enough in my life.
17:32.604 –> 17:39.675
[SPEAKER_02]: Like so when I’m going somewhere like if I’m in Hong Kong or London or Paris, you know I’ll drink because it’s all like exciting and new.
17:40.196 –> 17:41.639
[SPEAKER_02]: I’m like that’s exciting for me.
17:41.719 –> 17:46.887
[SPEAKER_02]: You know like here just to go drink for the sake of drinking is not very exciting because like I’ve drank it already.
17:47.328 –> 17:50.132
[SPEAKER_02]: You know I’m not a firm believer like oh my god, I love it so much.
17:50.172 –> 17:51.294
[SPEAKER_02]: I’m going to finish the whole bottle.
17:51.354 –> 17:52.957
[SPEAKER_02]: Like no I tried it and it was really good.
17:52.977 –> 17:53.858
[SPEAKER_02]: Like I’m good.
17:54.513 –> 18:05.830
[SPEAKER_04]: No, I think like with Instagram and the access to different whiskers I have, I think like my will to just like write everything has to live in the crease.
18:06.151 –> 18:09.375
[SPEAKER_04]: So at the moment, I always say I focus on things that I’m really interested in.
18:09.395 –> 18:15.625
[SPEAKER_04]: I present these things almost on a weekly basis of power spirits, which is a shop on the center of Munich.
18:16.266 –> 18:20.993
[SPEAKER_04]: And I mean, I told my rarely drink
18:21.293 –> 18:35.306
[SPEAKER_02]: like I’m the day with you and it’s crazy because now I’m looking like, you know, Hong Kong whiskey festival and man, like, all right, you know, I was talking to, you know, Raff who’s, who’s London, Centauri, and I’m like, I’m going to drink all the Yamazaki Centauri owners’ casks.
18:35.326 –> 18:39.209
[SPEAKER_02]: Like, that’s what, on day one, I’m going to go find every owner’s casks.
18:39.229 –> 18:43.313
[SPEAKER_02]: And on day two, I’m going to go find every single Samaroli that they have.
18:43.373 –> 18:45.815
[SPEAKER_02]: I also want to drink the borers and the port ellens.
18:45.835 –> 18:46.336
[SPEAKER_02]: Like, that’s it.
18:46.376 –> 18:47.256
[SPEAKER_02]: I know what I want to drink.
18:47.296 –> 18:48.978
[SPEAKER_02]: Like, I’m sure there’s a lot of other good stuff.
18:49.318 –> 18:51.300
[SPEAKER_02]: But like, that’s what I want to drink because
18:51.280 –> 19:04.646
[SPEAKER_02]: When I learned something or spend time with a brand that has just such amazing history and integrity and it’s not as heavy as a marketing company, I’m like, this is going to be good whiskey.
19:04.687 –> 19:05.328
[SPEAKER_02]: I just know it.
19:05.368 –> 19:05.969
[SPEAKER_02]: These are people.
19:06.270 –> 19:08.474
[SPEAKER_02]: This is not a marketing company that released the bottle.
19:08.835 –> 19:11.500
[SPEAKER_02]: These are people who made the whiskey that released the bottle.
19:12.155 –> 19:12.796
[SPEAKER_04]: Absolutely.
19:12.816 –> 19:27.496
[SPEAKER_04]: And I think it’s so important for every whiskey lover to get in contact with these theories and get to know people, the real people which are behind the brand because the connection, the way they’re able to express what they’re doing directly to you, it’s very compelling.
19:28.057 –> 19:31.401
[SPEAKER_04]: And I think every time I visit the list of every I go to understand it to the next level.
19:32.122 –> 19:39.512
[SPEAKER_04]: And sometimes there are these theories or indie buffers that you haven’t really spoken to, you don’t really get a bit of like what they’re trying to do.
19:39.492 –> 19:41.275
[SPEAKER_04]: And I think it’s very important.
19:41.295 –> 19:51.191
[SPEAKER_04]: And that live component, you know, that goes beyond this the ground, for example, for me, and like to go and meet people, shake hands, share drums, and so on is the most beautiful part of it.
19:51.712 –> 19:56.059
[SPEAKER_04]: So when often people tell me like, oh, David, are you monetizing much in your page?
19:56.240 –> 19:57.582
[SPEAKER_04]: Yes, we’re like, no, not really.
19:57.862 –> 19:58.243
[SPEAKER_02]: Now,
19:58.223 –> 19:59.365
[SPEAKER_02]: I mean, what are you doing?
19:59.385 –> 20:03.692
[SPEAKER_02]: It’s even like me and they’re like, oh, you must, I’m like, I don’t charge, I don’t do anything, everything is for me.
20:04.092 –> 20:09.862
[SPEAKER_02]: What I want to do is because of who we are on Instagram, we get access to crazy shit and I want to learn.
20:09.882 –> 20:11.024
[SPEAKER_02]: It’s not about drinking the whiskey.
20:11.044 –> 20:14.609
[SPEAKER_02]: It’s like, stop who did this and why they did it and what’s going on over here.
20:14.690 –> 20:19.397
[SPEAKER_02]: Let me meet, like, you know, when I was fortunate to, you know, to go to Port Allen right before they reopen.
20:19.818 –> 20:25.547
[SPEAKER_02]: Like sitting there with people that like had history and you just like, holy shit, like you actually reopened this thing.
20:25.527 –> 20:28.130
[SPEAKER_02]: You know, like 20 something you would ever 30 years later.
20:28.150 –> 20:30.093
[SPEAKER_02]: You guys reopen this was wild.
20:30.173 –> 20:31.915
[SPEAKER_02]: Like this is tell me why.
20:32.036 –> 20:32.416
[SPEAKER_02]: Oh, man.
20:32.476 –> 20:36.902
[SPEAKER_02]: It’s just like look try this or you know, I was at oh my god.
20:36.982 –> 20:38.304
[SPEAKER_02]: Rose bank before they opened.
20:38.965 –> 20:41.688
[SPEAKER_02]: You know, and I’m sitting in there and I bought a 31 year old.
20:41.708 –> 20:43.190
[SPEAKER_02]: They couldn’t even fit at the gift shop.
20:43.551 –> 20:46.635
[SPEAKER_02]: I was the first person to do a transaction and they didn’t even want to use it.
20:46.655 –> 20:48.177
[SPEAKER_02]: They were opening two weeks later.
20:48.157 –> 20:56.137
[SPEAKER_02]: And I’m like, listen, you just told me that this 31 year old will never, like there’s not going to be another one for another 31 years or something like that.
20:56.197 –> 21:00.467
[SPEAKER_02]: I’m like, I’m going to buy this one because I’m not being disrespectful and I said the same.
21:00.487 –> 21:02.212
[SPEAKER_02]: It’s not going to be the same the next one.
21:02.232 –> 21:04.798
[SPEAKER_02]: It’s just not just not.
21:04.778 –> 21:06.262
[SPEAKER_02]: Technology has changed.
21:06.282 –> 21:07.665
[SPEAKER_02]: You just showed me a media room.
21:08.066 –> 21:11.274
[SPEAKER_02]: If I went through a distillery 30 years ago, there was no media room.
21:11.615 –> 21:13.640
[SPEAKER_02]: There was no projector screens.
21:13.880 –> 21:18.171
[SPEAKER_02]: You know, it was somebody walking around with a little cup saying, hello, let me show you the grains.
21:18.231 –> 21:19.935
[SPEAKER_02]: Hello, let me show you the medicine.
21:20.810 –> 21:21.951
[SPEAKER_04]: Yeah, it’s crazy.
21:21.971 –> 21:34.763
[SPEAKER_04]: Like now, there are so many distilleries which are having, I remember like, I’ve visited Arbna, Holy Stillery, and they just started distillery, but the business of centre was really open, it was possible to visit it.
21:34.843 –> 21:38.867
[SPEAKER_04]: So obviously now the business model obviously of distilleries was also changing, right?
21:38.947 –> 21:43.191
[SPEAKER_04]: It’s also so much compounded with the idea of whisky tourism.
21:43.572 –> 21:44.292
[SPEAKER_04]: I think it’s good.
21:44.473 –> 21:50.158
[SPEAKER_04]: I think the business of centres are great for people to vaquivate better the message of whisky and whisky.
21:50.138 –> 21:53.042
[SPEAKER_04]: loving because whiskey might not be for everyone.
21:53.102 –> 21:54.564
[SPEAKER_04]: So immediate.
21:55.605 –> 21:56.526
[SPEAKER_04]: On the other sounding.
21:56.666 –> 22:00.972
[SPEAKER_02]: I think it’s crazy though, too, because a guy like you and me are going to go buy stuff there.
22:01.713 –> 22:03.115
[SPEAKER_02]: You know, like we’re like, all these shit.
22:03.555 –> 22:04.476
[SPEAKER_02]: Most people are going to come.
22:04.517 –> 22:09.403
[SPEAKER_02]: La la la la, truck to that the, you know, like skipping through halfway to go to the next one.
22:09.443 –> 22:10.865
[SPEAKER_02]: You and me are like, wait, can I buy that?
22:11.125 –> 22:11.926
[SPEAKER_02]: Whoa, can I get fed?
22:11.946 –> 22:12.347
[SPEAKER_02]: I get that.
22:12.367 –> 22:12.687
[SPEAKER_02]: What?
22:13.679 –> 22:19.506
[SPEAKER_04]: So I’m going to say the beauty of Instagram is that it keeps you that we don’t have x where axis.
22:19.887 –> 22:27.437
[SPEAKER_04]: Like I remember like this year I had I was in the arbec house and then I had a walk through the warehouse of arbec.
22:27.537 –> 22:32.143
[SPEAKER_04]: So we just pop some coffee, try some some whiskers and it was just incredible.
22:32.163 –> 22:34.986
[SPEAKER_04]: And that kind of axis I have to say is the biggest hurt.
22:36.108 –> 22:37.830
[SPEAKER_04]: I guess part of the instagram
22:38.924 –> 22:59.447
[SPEAKER_02]: 100% because that to me is the monetization, the fact that if I’m in town and I can say hi guys I would love to come and visit they like oh my god we would love to have you and I go please like put me with someone that can just teach me everything about and they like with pleasure and I’m like oh my god this is amazing and then the other part of me gets mad no mad mad
22:59.427 –> 23:09.241
[SPEAKER_02]: But like, then you get some, you know, you and me have been to lots of whiskey dinners and around us are all these people and I put up I called them from the press who are literally just there for the free dinner.
23:09.682 –> 23:11.224
[SPEAKER_02]: They don’t appreciate the fucking whiskey.
23:11.264 –> 23:12.305
[SPEAKER_02]: They don’t give a shit.
23:12.626 –> 23:19.355
[SPEAKER_02]: They didn’t want to be like, hey, I write for some magazine that’s not even whiskey, but I write about I’m going to write about this event and I’m like, why?
23:19.456 –> 23:19.696
[SPEAKER_02]: Why?
23:19.736 –> 23:21.739
[SPEAKER_02]: Give the whiskey to people who appreciate it.
23:22.160 –> 23:26.025
[SPEAKER_02]: Or in, you know, Michael,
23:26.562 –> 23:30.447
[SPEAKER_02]: Oh, not just hi, I’m just here for a free meal because I write for some magazine.
23:31.408 –> 23:38.276
[SPEAKER_04]: Yeah, yeah, I remember like that had two different occasions where I had the well, this to me, the X-frame of what you just described.
23:38.937 –> 23:42.862
[SPEAKER_04]: So I had Glenn 50, 30, 40, 50 event.
23:43.282 –> 23:43.943
[SPEAKER_04]: Yeah.
23:44.143 –> 23:45.385
[SPEAKER_04]: And the he beat the 40 event.
23:45.965 –> 23:53.835
[SPEAKER_04]: And Gold event, there was like, at the Glenn 50 event, I had sitting next to me, it was a lot of influencers, but not whisking
23:53.815 –> 24:11.149
[SPEAKER_02]: Which I understand of so many you want to break more and more into pop culture I was just a little bit Yeah, that way to am I gonna ask you is it proven that that actually worked because I haven’t seen it work I don’t you you’ve had some beautiful girl who’s that I got fashion blog and you’re giving her and she’s taking pictures of the caviar Not the whiskey
24:12.091 –> 24:13.433
[SPEAKER_04]: At that level, probably not.
24:13.553 –> 24:16.196
[SPEAKER_04]: On a more celebrity level, probably yes.
24:17.577 –> 24:21.882
[SPEAKER_04]: I mean, like, I think it was like wild turkey with my team at college here, things like that.
24:21.902 –> 24:23.404
[SPEAKER_04]: They tend to work.
24:23.464 –> 24:23.964
[SPEAKER_04]: I assume.
24:24.365 –> 24:36.398
[SPEAKER_04]: But like on a standard influencer, I’m not sure because if you post beauty products all day and then on their own, they post monkey shoulder, I don’t think so, they’re gonna skyrocket the sales.
24:36.659 –> 24:40.663
[SPEAKER_04]: But overall, you know, I had this beautiful model next to me
24:40.643 –> 24:51.328
[SPEAKER_04]: like so did you like isn’t like I don’t know a question actually just like give the glass of benefit each 50 put it on a tray of the weight of it just paraded away and which is like I was trying inside for a bit
24:52.422 –> 25:01.456
[SPEAKER_04]: because I don’t know you, but even if something I don’t care anything about, I don’t know I don’t know, whatever food or thing that I’m not interested in.
25:01.897 –> 25:05.963
[SPEAKER_04]: Some old time you’re like, this is a very rare, I don’t know, all-ish sausage.
25:05.983 –> 25:09.148
[SPEAKER_04]: I’ll try, I’ll try just because I want to try everything in life.
25:09.188 –> 25:14.557
[SPEAKER_04]: And the idea that you’re there with a glass, which is easily just a thousand-year-old.
25:14.577 –> 25:18.042
[SPEAKER_04]: And you don’t even want to try, I don’t like Alan Drink Whiskey to me, it’s like,
25:18.022 –> 25:18.744
[SPEAKER_04]: Yeah, it’s horrible.
25:18.764 –> 25:22.773
[SPEAKER_02]: That’s like you’re trying to sell it and the next to me is a marketing fail.
25:22.893 –> 25:28.848
[SPEAKER_02]: A marketing fail and I think that the part that angers me about a lot of what I see is marketing is failing.
25:29.289 –> 25:35.423
[SPEAKER_02]: You’re not telling us about the people that make it or what makes it so special, you’re glamorizing it.
25:36.162 –> 25:40.428
[SPEAKER_04]: Yeah, I mean, it goes in handy-hand with the fact that there is a premiumization, is that correct word?
25:40.549 –> 25:40.929
[SPEAKER_00]: Oh, yeah.
25:41.430 –> 25:41.810
[SPEAKER_04]: We’re skating.
25:41.831 –> 25:45.997
[SPEAKER_04]: So all the changes of this delivery is trying to make themselves more and more premium.
25:46.077 –> 25:54.249
[SPEAKER_04]: But if it’s like when you go to a restaurant and you have every restaurant around has five stars on Google, if everything has five stars, nothing has five stars.
25:54.269 –> 25:57.574
[SPEAKER_04]: So if every delivery aims to be premium, there’s no premium.
25:58.215 –> 26:04.144
[SPEAKER_04]: And here, like, is where some how marketing
26:05.137 –> 26:27.060
[SPEAKER_02]: Yeah, I was watching my watch and I agree it’s a very it and I think it’s what I call it a slippery slope because I think this is causing this glutton the market Is because they have number one they have a lot of whiskey and then marketing is saying yeah every six months So every three months we can do a limited release and you’re like is it really limited when it’s 200,000 bottles
26:27.040 –> 26:37.692
[SPEAKER_02]: because they’re really that limited, you know, is like, come on, guys, you know, there’s that, that term has been overused, but then also going back to the premiumization, like, you know,
26:38.836 –> 26:44.004
[SPEAKER_02]: Whiskey is very expensive, the stuff that you and I drink, the stuff that you and I own.
26:44.064 –> 26:45.726
[SPEAKER_02]: You know, it just is.
26:45.786 –> 27:01.449
[SPEAKER_02]: And I don’t, I think because of all the marketing shit show, it’s just going to go up in value because at some point that the traditionalists and the purists are going to go back to like, you know, there’s a reason why when you look at auctions that the older Samarole is and stuff like that get top dollar.
27:01.489 –> 27:04.033
[SPEAKER_02]: Because 90 and 70 Whiskey.
27:04.013 –> 27:04.977
[SPEAKER_02]: It’s just not the same.
27:05.038 –> 27:06.585
[SPEAKER_02]: I own a lot of black adder.
27:06.906 –> 27:13.095
[SPEAKER_02]: There’s a reason why that’s moving up in value because there’s not a lot of 30 or 40 year old whiskey like that.
27:13.531 –> 27:22.565
[SPEAKER_02]: This isn’t very nobody wants to take the time like you was saying earlier that you know, you know, not missing on on a non edge statement, but people want to make the money tomorrow.
27:22.605 –> 27:24.508
[SPEAKER_02]: They don’t want to let mother nature do the work.
27:24.528 –> 27:28.133
[SPEAKER_02]: They’re like, oh, we can pull it out tomorrow and make the box pink.
27:28.153 –> 27:30.857
[SPEAKER_02]: And we’re going to call it cherry candy fiesta.
27:31.017 –> 27:31.438
[SPEAKER_02]: Oh, great.
27:31.498 –> 27:32.520
[SPEAKER_02]: It’s a new whiskey from it.
27:32.980 –> 27:34.122
[SPEAKER_02]: Oh, OK, idiots, buy it.
27:34.996 –> 27:45.998
[SPEAKER_04]: And this is going to probably go a little bit to the extreme because in moments of crisis, brands will need to double down on finding your points of sales.
27:46.219 –> 27:47.782
[SPEAKER_04]: And the Garry Pool.
27:48.984 –> 27:54.996
[SPEAKER_02]: It’s going to not only go to double down, you’re going to see the next wave is the companies are not closing the spillers.
27:55.036 –> 27:56.920
[SPEAKER_02]: They’re firing the marketing company.
27:57.811 –> 28:00.862
[SPEAKER_02]: Yeah, yeah, that’s a that’s a good possibility.
28:01.665 –> 28:07.467
[SPEAKER_02]: This guy these guys charges at the fortune and nothing went up in sales We’re gonna go back to which I would prefer
28:08.341 –> 28:18.693
[SPEAKER_02]: having actual people from the brand because you mentioned earlier like when a guy like you or me meets somebody from the brand that’s truly passionate we fall in love even more.
28:19.033 –> 28:35.833
[SPEAKER_02]: Like you think about like you hang out with dads for bow more you will you will love bow more you hang out you know you hang out with the Lafore guys the Santorica you will love those products because they’re authentic they’ve been with the company for years they bleed it they love it
28:35.813 –> 28:39.861
[SPEAKER_02]: You know, and brands would rather not have those people, they’re like, oh, we have a marketing company.
28:39.881 –> 28:47.276
[SPEAKER_02]: I’m like, they need to go back to having people on the streets, telling people how great the whiskey is and not adds in bullshit, my opinion.
28:47.877 –> 28:48.899
[SPEAKER_04]: The totally totally.
28:48.919 –> 28:55.071
[SPEAKER_04]: And in this moment of crisis, we’re at least during Europe, where it’s obviously also shops are a bit suffering.
28:55.051 –> 29:05.246
[SPEAKER_04]: The moment I think what paid off for some shops, for example, the shop of working for Taurus periods, it will the spying off is all the tastings we have done.
29:05.706 –> 29:22.290
[SPEAKER_04]: So the fact that shops invest into this knowledge component, this experience component, this is crazy because at the moment there are way more people that will spend 200 bucks to join a tasting of high premium products than buying, for example, at 200 bucks, the limit had blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah,
29:22.270 –> 29:26.677
[SPEAKER_04]: Because people are craving knowledge, they’re craving experience, they’re craving understanding.
29:27.238 –> 29:34.569
[SPEAKER_04]: That is, so the shops that made the good investment, they’re just going to pay in the next years, are the one that invested into that, in that connection.
29:34.589 –> 29:35.590
[SPEAKER_04]: And the same is for the brands.
29:36.151 –> 29:37.573
[SPEAKER_04]: You can tie them up as much as you want.
29:38.254 –> 29:45.325
[SPEAKER_04]: If you’ve been able to connect to your drinkers, like Springback date, there’s not going to be a shortage of customers.
29:46.942 –> 29:47.603
[SPEAKER_02]: never.
29:47.963 –> 29:53.950
[SPEAKER_02]: And I think that’s going to be the pivot or the turn that’s going to actually really take this whole thing to the next level.
29:54.410 –> 29:57.514
[SPEAKER_02]: And unfortunately, you’re going to get rid of a lot of people, which I’m okay with unfolded.
29:57.654 –> 29:58.135
[SPEAKER_02]: Okay, too.
29:58.335 –> 29:59.897
[SPEAKER_02]: You know, I think there’s a lot of fluff.
30:00.517 –> 30:11.650
[SPEAKER_02]: Like, like, if I think about the first time I used to visit whiskey shops, you know, let’s just say they had a thousand bottles, but all that, like 80% were just amazing bottles.
30:11.630 –> 30:38.093
[SPEAKER_02]: amazing and and you were you were depending on your on your spend you know like that’s where you were stopped now that’s that stores got ten thousand bottles and only five hundred a good nine if five hundred or just like whatever you know brands pay them to get a window and to get a thing over here and and that behind is like lost track of it the guy working in the shop he’s like I don’t even know what this shit is anymore we got so much events
30:38.073 –> 30:45.581
[SPEAKER_04]: The part of it is, I mean, to be honest, I understand that business model brands are what they’re trying to do and they’re how they’re trying to scale.
30:46.021 –> 30:55.631
[SPEAKER_04]: On the other side, obviously, if you want to buy a product from a group and the other considerations, for example, that they have are not interesting for you.
30:55.911 –> 30:59.295
[SPEAKER_04]: You receive more and more pressure about buying from the whole portfolio.
30:59.595 –> 31:05.481
[SPEAKER_04]: So perhaps, I mean, it’s an example I can do in Germany because it’s a great
31:05.461 –> 31:23.126
[SPEAKER_04]: The distributor, but the distributor was Springberg has also Kilhoman and the virus, but if you instead of those two deliveries, you have some crazy stuff that no one cares about, you will be public forced to buy those just as Springberg, and that kind of situation where the brand gives you pressure to at least the whole portfolio.
31:23.527 –> 31:26.271
[SPEAKER_04]: It’s also why you end up in shop to the bunch of stuff, no one wants.
31:27.365 –> 31:33.294
[SPEAKER_02]: And I’m sorry, this goes back to the marketing and the accounting because now you’ve lost focus, but I get it.
31:33.394 –> 31:34.055
[SPEAKER_02]: It’s a business.
31:34.075 –> 31:35.036
[SPEAKER_02]: I always respect it.
31:35.076 –> 31:35.697
[SPEAKER_02]: It’s a business.
31:36.138 –> 31:40.925
[SPEAKER_02]: Not many brands have the luxury of just being like, hey, this is all we do, that’s it.
31:41.045 –> 31:54.064
[SPEAKER_02]: Because they’re like, hey, in order to get the numbers up, we have to offer a portfolio, you know, over here, you know, some of these shots will get nothing unless they buy a bunch of tequila and gin lately, you know, gin’s been on a big run.
31:54.044 –> 31:57.089
[SPEAKER_02]: You know, and they’re like, well, we can’t sell that much to Kyla and Jen.
31:57.129 –> 31:58.712
[SPEAKER_02]: They’re like, well, then you don’t get the whiskey.
31:58.732 –> 31:59.092
[SPEAKER_02]: Sorry.
32:00.595 –> 32:00.976
[SPEAKER_02]: Totally.
32:01.016 –> 32:01.196
[SPEAKER_04]: Yeah.
32:01.216 –> 32:14.478
[SPEAKER_04]: I mean, it’s actually partially part of how the business ones can also their creating great relationships with brands and great accounts, account managers, and both not actually definitely help.
32:15.159 –> 32:15.740
[SPEAKER_04]: Avoid it.
32:15.820 –> 32:19.326
[SPEAKER_02]: What is what is the scene like in Munich?
32:20.673 –> 32:21.494
[SPEAKER_04]: Yes, and no.
32:21.514 –> 32:27.344
[SPEAKER_04]: So Munich is probably the outside of Wichos city in Germany.
32:27.805 –> 32:30.830
[SPEAKER_04]: So obviously, we have here quite some bars and the selection is good.
32:31.371 –> 32:39.525
[SPEAKER_04]: There are a couple of nice shops of which obviously, Paris periods is possibly the most historical one from that perspective.
32:40.838 –> 33:04.939
[SPEAKER_04]: The thing is different interesting, what there is going to be a whisky festival in two weeks at the moment in Munich there is not like a massive whisky festival like you have others in Germany, very famous like Lindberg But we’re going to Lindberg, we’ll be your paradise, I don’t know if you have been there already Yeah, Lindberg is the deep foundation Hundreds of vintage bottles, all the summer holidays you’re searching for will be there
33:04.919 –> 33:05.300
[SPEAKER_04]: Yeah.
33:06.182 –> 33:07.946
[SPEAKER_04]: And so the whisky scene is interesting.
33:07.986 –> 33:09.751
[SPEAKER_04]: A lot of very cool cocktail bars.
33:09.951 –> 33:12.557
[SPEAKER_04]: They are obviously having in a menu.
33:13.660 –> 33:15.544
[SPEAKER_04]: A lot of interesting whiskers and so on.
33:15.625 –> 33:18.171
[SPEAKER_04]: Overall, I wouldn’t say the cinematic is crazy.
33:18.672 –> 33:19.975
[SPEAKER_04]: But it’s definitely, you know,
33:20.292 –> 33:45.928
[SPEAKER_02]: Because like you said earlier, you know, when when when you had a, you know, a nice job and stuff like that and you like I’m going to go buy a whiskey, you know, for me growing up in South Africa like old men drank whiskey and it tasted very alcoholy, so you thought, hey, old men like have good jobs, I’m going to drink whiskey, you know, at a different countries have different what I would say what what old men drink.
33:46.769 –> 33:52.401
[SPEAKER_02]: So when you grow up and you kind of want to pretend you’re older than you are, not every country is whiskey the poor.
33:53.383 –> 33:54.125
[SPEAKER_04]: No, not totally.
33:54.205 –> 33:56.029
[SPEAKER_04]: And it’s important.
33:56.049 –> 34:06.432
[SPEAKER_04]: It’s so important to try to break a stereotype because, you know,
34:08.555 –> 34:15.986
[SPEAKER_04]: Yeah, yeah, I think the democratizing whiskey is the bit of the goal here to try to try to give people understanding.
34:16.307 –> 34:22.976
[SPEAKER_04]: And also, I think pages like mine and yours have an interesting function, which is the fact that obviously we post crazy shit.
34:23.217 –> 34:23.778
[SPEAKER_04]: That’s a fact.
34:23.798 –> 34:24.459
[SPEAKER_04]: Yeah.
34:24.479 –> 34:34.073
[SPEAKER_04]: I think my my mission in the whiskey world is more what I express when I do my weekly
34:34.053 –> 34:35.215
[SPEAKER_04]: and things like that.
34:35.676 –> 34:40.466
[SPEAKER_04]: But it’s also important that someone is able to express and try all this crazy whiskers, right?
34:40.506 –> 34:46.578
[SPEAKER_04]: Because obviously the whiskers tend to separate themselves and be like, Macallon the rich.
34:46.739 –> 34:53.412
[SPEAKER_04]: Oh yeah, that’s some bullshit for rich people, whatever, but it’s
34:53.392 –> 34:56.038
[SPEAKER_04]: and brings back a feedback on all those products are.
34:56.519 –> 35:02.511
[SPEAKER_04]: So I think there is a definitely a function in having someone that’s having access to this crazy things, otherwise they remain a mystery.
35:02.952 –> 35:08.344
[SPEAKER_04]: And they are either glorified or nothing or they are criticized or nothing.
35:08.785 –> 35:12.312
[SPEAKER_04]: So it’s good that someone actually tries them and brings back to the whiskey community.
35:13.895 –> 35:33.037
[SPEAKER_02]: I a thousand percent agree because you know you and I’ve also been around the people that can buy a McCallan reach You know, and you like what are you gonna do with it and you know 90% it’s it’s it’s you know They own a liquor store, but they pretend that they don’t and they’re gonna go sell it there to some other rich person and Then there’s the 10% I mean I met one guy.
35:33.077 –> 35:33.898
[SPEAKER_02]: He’s like I buy it.
35:33.938 –> 35:34.378
[SPEAKER_02]: I drink it.
35:34.418 –> 35:35.440
[SPEAKER_02]: I only drink McCallan.
35:35.460 –> 35:36.160
[SPEAKER_02]: I’m gonna drink it.
35:36.461 –> 35:40.005
[SPEAKER_02]: Okay It’s very strange, but I he’s like I thought about the money.
35:40.125 –> 35:41.927
[SPEAKER_02]: It’s like I only drink McCallan
35:41.907 –> 36:02.785
[SPEAKER_02]: Okay, then while, but okay, you know, so I think like you’re right, outpages are educational, but we’re also everyday people, you know, we’re not like, you know, multi-millionaire trust fund, give something like that, like we’re just like guys who truly are passionate and love, and I think that’s why people love our pages, because we’re just being ourselves.
36:03.068 –> 36:03.549
[SPEAKER_04]: Both of them.
36:03.569 –> 36:03.709
[SPEAKER_04]: Yeah.
36:04.110 –> 36:20.397
[SPEAKER_04]: I mean, I think what I’m trying to tell all found a page because obviously as soon as I post something which is crazy, again, all the stuff like, oh, no, one will ever drink this and like, well, you probably not in the right circle instead of trust be their bunch.
36:20.417 –> 36:23.382
[SPEAKER_02]: Hey, at least at show you at least you’re getting comments.
36:23.462 –> 36:24.784
[SPEAKER_02]: I don’t get any fucking comments.
36:24.824 –> 36:26.667
[SPEAKER_02]: They just go at the DMs and talk shit.
36:26.687 –> 36:27.068
[SPEAKER_02]: I’m like,
36:27.048 –> 36:30.552
[SPEAKER_02]: Hawk shit on the page, not the DMs, I don’t want DMs anymore.
36:30.853 –> 36:34.698
[SPEAKER_02]: Please stop DMing me, write it on there and we will talk it in front of everybody.
36:35.879 –> 36:39.704
[SPEAKER_04]: I don’t know, Instagram is, Instagram is, uh, it’s been crazy.
36:39.844 –> 36:41.226
[SPEAKER_04]: I get a say, I don’t know.
36:41.306 –> 36:48.936
[SPEAKER_04]: You, um, I’ll just say, I’m obsessed of all of like my, my, my KPI’s, my number of this thing I like that because it’s the same way you’re hurt.
36:48.956 –> 36:49.697
[SPEAKER_04]: Oh, they’re lying.
36:50.251 –> 36:54.239
[SPEAKER_04]: So there’s all the way, it’s the thing where I had to work, you know, I’m going to be topstaxing all the things.
36:54.980 –> 36:56.904
[SPEAKER_04]: And yeah, it’s pretty crazy.
36:56.924 –> 36:59.189
[SPEAKER_02]: So I kind of like, I got my personality.
36:59.269 –> 37:00.832
[SPEAKER_02]: Obviously, your personality, too.
37:00.872 –> 37:03.617
[SPEAKER_02]: What we are, when we left something, we love it.
37:03.737 –> 37:05.240
[SPEAKER_02]: It’s not like, and it’s not a job.
37:05.301 –> 37:07.585
[SPEAKER_02]: Like, people take like, we don’t make you money from them.
37:08.560 –> 37:33.893
[SPEAKER_02]: are literally just like it because we enjoy doing it like that’s like you know because you know I’ll throw out the world influencer but like influencer normally means you get paid and that’s what it means and I like my heart I think irritated me you know it is like there’s been influences over the years who cause confusion and got paid and I’m like they need to
37:34.278 –> 37:40.345
[SPEAKER_04]: At the end of the day, I try to get another profile though, not to judge or whatever people are doing.
37:40.365 –> 37:42.448
[SPEAKER_04]: You know, like everyone is out there doing their own thing.
37:43.089 –> 37:45.672
[SPEAKER_04]: I think overall, everyone has their own strategy.
37:45.692 –> 37:47.354
[SPEAKER_04]: Obviously there are strategies I appreciate.
37:47.654 –> 37:50.478
[SPEAKER_04]: The most mine is done to maximize views.
37:50.838 –> 37:52.761
[SPEAKER_04]: That’s the way I build the profile.
37:52.881 –> 37:55.744
[SPEAKER_04]: I’m not a big fan of like, and obviously I don’t want to make any name.
37:56.005 –> 38:00.370
[SPEAKER_04]: What about profiles that, for example, lost a shit on a brand.
38:00.350 –> 38:04.437
[SPEAKER_04]: You know, there are profiles which are like still focused on just, you know, shooting on a brand.
38:05.078 –> 38:19.823
[SPEAKER_04]: And I think that’s like, uh, and I understand growing by controversy, but I don’t know, like, I think also, there is a component of whisky lovers that if you want to be a real whisky lover, you have to take every product, as of course, right?
38:19.843 –> 38:23.269
[SPEAKER_04]: You can’t go there and say, like, I, for example, I don’t love Edward Howard’s theory.
38:24.059 –> 38:36.972
[SPEAKER_04]: I would write every, I don’t know, and I’d be like, yes, I like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t like it, I don’t
38:38.082 –> 38:39.463
[SPEAKER_04]: And people don’t even try their rights.
38:39.483 –> 38:40.925
[SPEAKER_04]: Like, oh, that kind of shit.
38:41.005 –> 38:42.507
[SPEAKER_04]: Spring rank is all the amazing.
38:42.547 –> 38:47.812
[SPEAKER_04]: Like, I’m like, you can’t be an expert and be a slave of stereotypes.
38:47.932 –> 38:50.014
[SPEAKER_04]: You have to try everything and judge everything.
38:50.094 –> 38:56.881
[SPEAKER_04]: And if you haven’t tried something, even if it’s an outrageous knowledge, statement, crazy price, shut up, try and then judge.
38:57.182 –> 39:00.405
[SPEAKER_04]: Because that’s something like I think should be the baseline for being a whiskey expert.
39:00.425 –> 39:03.808
[SPEAKER_04]: You can’t call yourself a whiskey expert and judge things you haven’t tried.
39:03.828 –> 39:05.490
[SPEAKER_04]: It’s just like nonsense.
39:06.179 –> 39:07.741
[SPEAKER_02]: I have 1,000 for centredry.
39:07.841 –> 39:10.966
[SPEAKER_02]: All right, we just, we just killed 40 minutes, like an ain’t no thing.
39:11.006 –> 39:17.055
[SPEAKER_02]: I got to get to the final question and ask you, I’m sure there’s multiple moments.
39:17.376 –> 39:20.120
[SPEAKER_02]: Hinge, would I call a pinch me moment in your whiskey?
39:21.001 –> 39:22.824
[SPEAKER_02]: In your whiskey fun, fun times.
39:22.844 –> 39:23.905
[SPEAKER_02]: I won’t call it a career.
39:23.925 –> 39:25.467
[SPEAKER_02]: I’m gonna call it a whiskey fun times.
39:25.968 –> 39:35.983
[SPEAKER_04]: Are there any standout moments that you’re like, holy shit, I can’t believe I’m doing this?
39:36.655 –> 39:56.740
[SPEAKER_04]: Like a pool in Rose, the detector you visited, I landed in Scotland, from Springbank, I went to Lagabolian, being my first whisky log, and I met Ian, and at the tour, I understood all the things he said, and then he poured a 21 year old glass of Lagabolian from the castle straight on my head.
39:56.720 –> 39:59.184
[SPEAKER_04]: that definitely was one.
39:59.925 –> 40:07.957
[SPEAKER_04]: And this year for the, for the, for your festival, I was there with the Agio and I was behind, but they were preparing everything.
40:08.438 –> 40:17.892
[SPEAKER_04]: So I didn’t see that from the line of people queuing to get in or from behind with like all the people trying to figure things out and straightening glasses and things like that.
40:17.993 –> 40:25.444
[SPEAKER_04]: And it was pretty amazing to the level of access
40:26.082 –> 40:26.884
[SPEAKER_02]: I love that too.
40:26.964 –> 40:27.766
[SPEAKER_02]: I was so much fun.
40:27.846 –> 40:34.763
[SPEAKER_02]: All right, you and me got I got to come you’re gonna send me some messages on some other shows because I’m obsessed Like Lindbergh sounds fun.
40:34.823 –> 40:41.560
[SPEAKER_02]: I mean, I want to come and do me lawn just because I want to come to Milan and then have a good time there You know like what will take you up
40:42.097 –> 40:43.780
[SPEAKER_02]: built the care of you don’t that was expected.
40:43.860 –> 40:44.361
[SPEAKER_02]: Don’t worry.
40:45.142 –> 40:46.785
[SPEAKER_02]: That’s plenty of that to drink in me.
40:46.845 –> 40:49.149
[SPEAKER_02]: I’m just, you know, it’s what I call it.
40:49.169 –> 40:52.214
[SPEAKER_02]: You know, you saw one year I called it dinosaur juice in Scotland.
40:52.234 –> 40:53.517
[SPEAKER_02]: I’m drinking dinosaur juice.
40:53.537 –> 40:55.360
[SPEAKER_02]: This is whiskey from when like the dinosaur.
40:55.800 –> 40:58.144
[SPEAKER_02]: You know, now I call it FU whiskey.
40:58.205 –> 40:59.687
[SPEAKER_02]: I’m only drinking FU whiskey.
40:59.948 –> 41:01.230
[SPEAKER_02]: Not drinking this up.
41:01.250 –> 41:02.552
[SPEAKER_02]: So for me, it’s like,
41:02.532 –> 41:12.694
[SPEAKER_02]: having the ability to go and like you like I don’t ask for anything I’m not like hey can you pay for it I’m like I just want to give me access so I can try that’s it
41:13.433 –> 41:15.315
[SPEAKER_02]: Yeah, totally, absolutely.
41:15.456 –> 41:17.238
[SPEAKER_01]: And I, I saw my fun day this.
41:17.738 –> 41:18.780
[SPEAKER_01]: You and me are gonna have fun.
41:19.020 –> 41:20.021
[SPEAKER_01]: You’re gonna try to do it.
41:20.041 –> 41:20.942
[SPEAKER_01]: Yeah, it goes very tight.
41:21.243 –> 41:25.428
[SPEAKER_02]: There goes telling me he’s very tied up in Hong Kong where we gotta get him moving as well too.
41:25.548 –> 41:26.209
[SPEAKER_02]: We find it.
41:26.229 –> 41:36.321
[SPEAKER_02]: Yeah, we’re in for me that the little boy from South Africa to go around with the whiskey guys from Italy, go, go, go, go, crew, I think we’ll have that, and have a good time.
41:36.882 –> 41:38.324
[SPEAKER_04]: Yeah, we got me just three of us in Milan.
41:38.344 –> 41:41.668
[SPEAKER_04]: All right, and if you pass by me, like obviously I’ll be here.
41:41.800 –> 41:58.628
[SPEAKER_02]: No, that’s for, and then let me know about like, if you’re going to go to Lindbergh show or something like you know whatever shows you I know you’ve done a lot of them, but if there’s like something that I haven’t done and you’re going to be there then it gives me a reason to you know book a ticket and you know that’s another thing that people are blown away like these shows don’t cost a lot.
41:58.608 –> 42:06.958
[SPEAKER_02]: Yes, if you’re traveling to there for a fair accommodation, yes, it all adds up, but like the actual shows charge like nothing for you to go in.
42:07.038 –> 42:07.919
[SPEAKER_02]: It’s like almost free.
42:07.939 –> 42:08.580
[SPEAKER_02]: It’s insane.
42:08.680 –> 42:09.421
[SPEAKER_02]: Yep.
42:09.441 –> 42:09.821
[SPEAKER_02]: I agree.
42:10.061 –> 42:12.064
[SPEAKER_04]: And I’ve never been to Bloomberg myself to be honest.
42:12.084 –> 42:15.508
[SPEAKER_04]: So I think that’s uh, we can go together this year for the first time.
42:15.668 –> 42:16.529
[SPEAKER_03]: I think we’ll be on the back.
42:16.549 –> 42:18.071
[SPEAKER_02]: I love it.
42:18.171 –> 42:20.514
[SPEAKER_02]: I’m going back to Paris this year with ski live Paris.
42:20.574 –> 42:21.475
[SPEAKER_02]: I went through years ago.
42:21.995 –> 42:24.098
[SPEAKER_02]: And let me tell you, have you ever done that every day or that one?
42:24.839 –> 42:26.961
[SPEAKER_01]: No, but that we have a whiskey live in Germany too.
42:27.430 –> 42:33.641
[SPEAKER_02]: Okay, yeah, because they have this upstairs little VIP area with all that lot of independent bottling and you like holy shit.
42:33.742 –> 42:35.044
[SPEAKER_02]: Where did you get this whiskey from?
42:35.445 –> 42:38.570
[SPEAKER_02]: They’re like, oh, you know, we salmoned for 30 years and now we have a business.
42:39.111 –> 42:39.933
[SPEAKER_02]: Holy shit.
42:39.953 –> 42:41.075
[SPEAKER_02]: This is crazy whiskey.
42:41.436 –> 42:46.485
[SPEAKER_02]: I mean, you want to tell people, you want to tell them all your social so they can follow you, my listeners.
42:46.465 –> 42:46.846
[SPEAKER_04]: Sure.
42:46.946 –> 42:47.867
[SPEAKER_04]: Well, it’s pretty short.
42:48.008 –> 42:51.454
[SPEAKER_04]: You can find me on the Whiskey Munich Whiskey on this core Munich.
42:51.534 –> 42:53.657
[SPEAKER_04]: That’s my Instagram page.
42:53.678 –> 42:54.399
[SPEAKER_04]: And thank you very much.
42:54.519 –> 42:55.360
[SPEAKER_04]: Was it better?
42:55.821 –> 42:56.482
[SPEAKER_04]: Absolutely.
42:56.502 –> 42:56.843
[SPEAKER_04]: Bye, man.
42:57.364 –> 42:58.346
[SPEAKER_04]: I really did it.
42:58.506 –> 42:59.548
[SPEAKER_04]: I look forward to it.
43:00.129 –> 43:04.356
[SPEAKER_02]: Thank you very much and looking forward to talking again and hopefully you’ll meet later.
43:04.842 –> 43:06.304
[SPEAKER_02]: Oh, definitely meet on me in the line.
43:06.364 –> 43:09.507
[SPEAKER_02]: Thank you, everyone, for listening, continue to listening to the podcast.
43:09.567 –> 43:12.931
[SPEAKER_02]: I’m going to bring you people like David Aida, just passionate about whiskey.
43:13.011 –> 43:13.812
[SPEAKER_02]: We love whiskey.
43:13.832 –> 43:15.114
[SPEAKER_02]: We want to tell you all about it.
43:15.554 –> 43:17.036
[SPEAKER_02]: We really don’t get paid to do this.
43:17.076 –> 43:24.725
[SPEAKER_02]: We just want to have fun and tell people how great especially some of these older distilleries you might not have seen or heard of because it’s 2026.
43:25.346 –> 43:28.509
[SPEAKER_02]: You can do whatever you want, buy it, see it, do whatever you want.
43:28.529 –> 43:31.693
[SPEAKER_02]: But like, there’s some crazy, crazy whiskey out there.
43:31.673 –> 43:33.340
[SPEAKER_02]: There’s people passionate like David A.
43:33.380 –> 43:41.170
[SPEAKER_02]: That just really love it and thank you everyone for listening another great episode of the Rolex whiskey passion project and I’ll see you guys next time.
43:41.672 –> 43:42.375
[SPEAKER_02]: That’s a wrap.
