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Speaker 1: Paul Giles. Welcome to the Mental mate.

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Speaker 2: Thanks for having me on.

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Speaker 1: Mark. You are a co founder along with me and

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Speaker 1: along with Andrew Nugent, and we are here at the

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Speaker 1: Burdenhand filming this and we've got some great wines up

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Speaker 1: behind us, and of course our great whiskey up the

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Speaker 1: top and enough the boys can see. You want, mate,

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Speaker 1: go for it please? Actually, I just love the way

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Speaker 1: you pour it, the way you do the whole thing.

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Speaker 1: You do everything like with such like.

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Speaker 2: Well, I think that's what it's about. It is. It's

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Speaker 2: all about the theater, and it's all about the occasion

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Speaker 2: in the moment.

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Speaker 1: Definitely.

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Speaker 2: I think it's pretty important in order to make sure

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Speaker 2: that it's a big deal.

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Speaker 1: Thanks mate, Cheers, cheer. It's wonderful. Give yourself one.

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Speaker 2: Thank you.

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Speaker 1: I haven't had one for ages, haven't you No?

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Speaker 2: What's wrong with you?

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Speaker 1: Oh my god? It's gold. Look at that.

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Speaker 2: It is, isn't it. I'm pretty proud of it.

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Speaker 1: Whoa, that's fucking good? How good it is? It's so

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Speaker 1: easy it is, isn't it. Yeah?

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Speaker 2: Man?

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Speaker 1: You want to go back? So, I mean, obviously we're

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Speaker 1: in this together, but it's your show today, so I'm

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Speaker 1: just going to I'm going to be playing my role,

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Speaker 1: my roles you know the podcast. You know, I'm doing

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Speaker 1: the questions and I'm not really going to participate much

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Speaker 1: in the answer I got either all come from you.

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Speaker 1: Of course you're talking on all of our behalfs. But

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Speaker 1: it's about the story of how this business started off

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Speaker 1: and you know where, and probably most importantly where do

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Speaker 1: where do you come from? So tell us about Paul Charles. First,

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Speaker 1: talk about yourself. I know it's painful, talk about it.

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Speaker 2: I'm a I'm a Melbourne boy, born and braised my

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Speaker 2: whole life. I got two older brothers and a twin brother,

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Speaker 2: revolved around football, had a.

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Speaker 1: Twin brother after all these years, yeah.

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Speaker 2: Yeah, twin brother and two older brothers, and the two

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Speaker 2: older brothers sort of made their life and set up

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Speaker 2: the family by playing football. So all I wanted to

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Speaker 2: do was play football, a football. Yeah, and the age

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Speaker 2: of fifteen, I got kicked their head and got a

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Speaker 2: fractured skull and a blood clot and a brain hemorrhage

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Speaker 2: and fell into a coma. So my football dream sort

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Speaker 2: of went out the door. Yeah, sort of potted around

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Speaker 2: at school and was sort of so lucky and so

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Speaker 2: fortunate I ended up sort of overseas, working overseas for

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Speaker 2: nearly a decade.

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Speaker 1: And what we're doing overseas, of all things.

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Speaker 2: I was in advertising was I was a model.

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Speaker 1: I know that.

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Speaker 2: Embarrassed to say. Can I just tell you it's nearly

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Speaker 2: as old as a whisky. It's like a thousand BC.

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Speaker 2: It was. It was that long ago, So and partner

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Speaker 2: or one of the places or one of the destinations

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Speaker 2: where I spent majority of my time was Japan, and

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Speaker 2: that's where I developed my love for whiskey. Basically, really yeah,

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Speaker 2: I'm the ritually what they did in Japan, I mean,

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Speaker 2: which you know this because of you as well. That's

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Speaker 2: it's based on the Japanese formula to be jalicate. It's

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Speaker 2: not peedy and what have you. But I'm big on

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Speaker 2: ritual and big on the habits, and I'm big on

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Speaker 2: tradition and stuff, and the Japanese it was just sort

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Speaker 2: of part and parcel of their tradition and ritual whiskey,

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Speaker 2: and that's where I developed my taste for whiskey. I mean,

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Speaker 2: I mean, like, you know, growing up in a football

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Speaker 2: environment and you know you're aiding into around you know,

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Speaker 2: twenty five or thirty, whatever it may be. I sort

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Speaker 2: of found as though alcohol and that's what we're in.

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Speaker 2: We're in the alcohol business, and you have to be careful.

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Speaker 2: But sort of went from beer, and then as I've

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Speaker 2: got a bit older and a bit more cultured, it

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Speaker 2: sort of shifted to wine. But I've always sort of

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Speaker 2: loved whiskey, So whiskey has always sort of been my

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Speaker 2: passion basically sort of thing, and probably was probably I mean,

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Speaker 2: I've known you for what thirty years, but I think

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Speaker 2: it was around ten years ago that, you know, we

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Speaker 2: sort of were at an event and and you sort

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Speaker 2: of turned around, said, are you guys interested in doing whiskey?

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Speaker 2: And my ears pricked up straight away because been a

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Speaker 2: whiskey lover and things. And then all of a sudden

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Speaker 2: we sort of got talking from there, and it sort

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Speaker 2: of just sort of basically evolved from there, the fact

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Speaker 2: type of thing that you're a whiskey bit of a

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Speaker 2: connoisseur as well, and love it, and so did I.

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Speaker 2: And Andrew's always loved it, even though his background has

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Speaker 2: been wine and stuff, and we sort of put it

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Speaker 2: all together, but there was there there there were certain

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Speaker 2: criterias that we wanted. Part and parcel number one was

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Speaker 2: the fact that we wanted to make it a delicate whiskey.

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Speaker 2: We didn't want to make it pety, we wanted to

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Speaker 2: make it in the Japanese style. We wanted to make

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Speaker 2: something that appealed to females as well sort of things.

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Speaker 2: So and that's basically what we came up with, which

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Speaker 2: has been an amazing ride and an amazing journey.

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Speaker 1: One of the things I found. I do remember sitting

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Speaker 1: in the cellar door restaurant here around the close where

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Speaker 1: we are at the moment, and I remember sitting there

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Speaker 1: and talking to you and Nurge and Andrew, and we

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Speaker 1: started it's funny how businesses can get cooked up. And

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Speaker 1: we were just sort of throwing crap around, the stuff

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Speaker 1: the crap around place. And and when the whiskey idea

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Speaker 1: was sort of sort of becoming developed, we thought to ourselves,

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Speaker 1: what type of whiskey does it going to be? Is

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Speaker 1: it going to be like you Jim Bean Marry style whiskey,

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Speaker 1: Scottish type whiskey, and some of which is that peak type,

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Speaker 1: heavy peat, smoky taste, and then the Japanese style whiskey.

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Speaker 1: And there's probably other types two sky around with the

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Speaker 1: Japanese type whiskey, which is sort of where you decided

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Speaker 1: to go to when we're talking about that one of

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Speaker 1: the things you just mentioned that is appealing to females. Now,

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Speaker 1: I'm not a good at marketing alcohol because I don't

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Speaker 1: know markets alcohol, alcoholic markets. You guys do you and

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Speaker 1: androw do? I mean, whine is your territory and you

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Speaker 1: study these areas. Why did you say at the Times

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Speaker 1: years ago? But why did you say the taste profile

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Speaker 1: should also appeal appeal to females. Why did you think

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Speaker 1: that was important?

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Speaker 2: Well, I mean, for a fiscal point of view, it's

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Speaker 2: another fifty center of the market. But more so I

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Speaker 2: was in the fact we I sort of found, as though,

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Speaker 2: you know, that that females shifted from wines to Gin's

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Speaker 2: and then they decided to sort of move to whiskey.

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Speaker 2: They sort of wanted something that was just a little

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Speaker 2: bit something they could sip, you put a rock in it.

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Speaker 2: They like the sound of all this sort of thing.

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Speaker 2: And more so I was in the fact as well

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Speaker 2: that I just seemed to think it's pretty important to

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Speaker 2: have to offer a product that appeals to females. I

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Speaker 2: mean I'm a bit like you as well. You know,

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Speaker 2: and Andrews are saying, you know, we're in touch with

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Speaker 2: our feminine side, and you know, the wine component of

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Speaker 2: the business, Andrews business, you know, the large percentage of

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Speaker 2: that is females as well, and I just think it's

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Speaker 2: pretty important in order to have a product to watch

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Speaker 2: for that beyond.

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Speaker 1: I mean, I'm just trying to sort of scratch around

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Speaker 1: here and you on you because I'm actually curious because

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Speaker 1: I've never really known the answer because it wasn't something

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Speaker 1: that I thought of. I mean, I agree with it,

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Speaker 1: but it wasn't something I thought of him initially. And

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Speaker 1: apart from the obvious things fifty cent of the market,

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Speaker 1: Apart from that, what is it? Do you do you

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Speaker 1: feel as though, particularly given your experience in the wine game,

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Speaker 1: do you feel as though there's been women have evolved

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Speaker 1: in terms of what they're prepared to be seen as tasty?

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Speaker 1: Because like, if I go back to when I was

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Speaker 1: a young guy and if a woman asked for whiskey,

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Speaker 1: she's a drunk. I mean, I don't mean a disparaging

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Speaker 1: but when I'm going back forty years, right, but today

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Speaker 1: it would seem to be completely acceptable for women to

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Speaker 1: ask for whiskey.

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Speaker 2: Definitely. I mean men were, even though he's sort of

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Speaker 2: seen as a drunk too, you know, I mean used

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Speaker 2: to used the old madman days. You used to walk

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Speaker 2: in the first thing, and my dad was the same,

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Speaker 2: used to walk in st thing. The first thing wasn't

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Speaker 2: how young kids or anything like that. They're the own

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Speaker 2: private bar and bang they needed a hit of something

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Speaker 2: in order to just function. Slow down. Yeah, So so

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Speaker 2: I think I think it's I think they've always just shifted.

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Speaker 2: I mean everything psychlical and everything moves in you know,

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Speaker 2: in in trends and stuff. When we're dealing with a

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Speaker 2: product here or too. You know, this particular product is

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Speaker 2: in whiskey. That's it was created in the thirteen hundred,

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Speaker 2: so it's two thousand years old. Wine was probably before that,

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Speaker 2: was in the twelfth and thirteenth hundreds that century that

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Speaker 2: they say. So that's pushing even more so. It's been

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Speaker 2: round for years and years and years, and everything will

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Speaker 2: have its time in the sun, you know, trends and

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Speaker 2: whatever it may be. And it was gin and tonics

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Speaker 2: and you know, chardonnay was big, and now it's moved

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Speaker 2: to savignon blanc, and then you know, so everything everyone's

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Speaker 2: everyone's everyone's palette changes to a certain extent as they

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Speaker 2: get older as well. I always say that, you know,

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Speaker 2: if I turn round in my future son and Lauren

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Speaker 2: say come mate, let's go downstairs and have a beer,

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Speaker 2: he'd be like, Oh, fantastic, this conversation is going to

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Speaker 2: be football, surfing, weather, whatever it may be. If I

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Speaker 2: turn around to turn around and say kind that we're

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Speaker 2: going to go downstairs and have a glass of red wine,

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Speaker 2: he'd be like, Oh, we're going to talk about architecture

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Speaker 2: and art and a bit more cultured thing, a bit

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Speaker 2: more theater. If I turn around him and say, nope,

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Speaker 2: we're going down having a whiskey, he doesn't know. What

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Speaker 2: is not really confessional, you know what I mean?

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Speaker 1: It's you and I enough, definitely confessional.

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Speaker 2: Yeah, yeah, exactly. I just find as it draws, the

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Speaker 2: conversation is a lot deeper. I find as the everyone's emotions,

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Speaker 2: they feel as though it's a bit easier in order

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Speaker 2: to talk and get a bit deeper in the in

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Speaker 2: relation to the conversation and stuff that's both male and female.

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Speaker 2: So I love what it represents and I think I

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Speaker 2: sort of made that observation when I was in Japan.

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Speaker 2: You know, when you when you're when you're when you're

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Speaker 2: in the work environment, and they work hard over there

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Speaker 2: that you know, if they'd have a have a beer,

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Speaker 2: it was a little bit more lighter in conversation, what

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Speaker 2: have you. And they have a sarky after that, and

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Speaker 2: they just sort of start to ramp up a little bit.

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Speaker 2: But once they sort of had whiskey, it was just

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Speaker 2: like they really sort of they let go of a

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Speaker 2: lot things and they just they were really deep in

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Speaker 2: their conversation. I was used to used to think, Wow,

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Speaker 2: that's you know, is it because of their drunker or

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Speaker 2: is it because of the product itself. And as I,

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Speaker 2: you know, as I drank more whiskey, and as I

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Speaker 2: obviously you know, got into the manufacturing side of it,

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Speaker 2: I sort of find as I was just one of

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Speaker 2: those things, there's something about the smell, the taste, the

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Speaker 2: theater of what we just did before and the sound

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Speaker 2: of the rock and stuff, and sit down. It's not

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Speaker 2: a slurp it down as much as you can and

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Speaker 2: quick and so it can't slow. It's medicinal. It's you know,

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Speaker 2: it's it's a bit like red wine as well. I

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Speaker 2: just want to find it though. It's just got that

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Speaker 2: serves its purpose in relation, and that's you know, it's

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Speaker 2: three ingredients. It's water, barley and you know, an old barleyon.

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Speaker 2: It's yeast, and that's it. You know, you think that

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Speaker 2: you can make something so pure and so beautiful out

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Speaker 2: of out of three ingredients. And it's been around, as

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Speaker 2: I said, since you know, thirteen thirteen hundreds. I mean,

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Speaker 2: it's a long time in order to have a product

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Speaker 2: around there, and as wine's are same, you know, wine's

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Speaker 2: probably older. You know, it's been around for a lot

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Speaker 2: a lot longer. And all it is is a grape,

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Speaker 2: you know, at the end of the day.

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Speaker 1: So so if it's interesting, I part from the theater

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Speaker 1: and you just sort of demonstrate the theater. And you

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Speaker 1: do you think that it is much more conducive to

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Speaker 1: deeper conversations or even slow, slower conversations because the nature

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Speaker 1: of the way you drink it, you sip it as

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Speaker 1: opposed to wine you drink and beer as you golp it.

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Speaker 1: Even sort of other sparkly sort of drinks with mix

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Speaker 1: mixed types, drinks like you know, gim bean and coca something.

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Speaker 1: You're sort of.

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Speaker 2: Drinking this, you sip the quick yeah, on the very

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Speaker 2: A lot of the times you sort of don't even sip.

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Speaker 2: A lot of the times I just sort of put

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Speaker 2: it to my lip sort of thing and then take

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Speaker 2: it back. And then it's the flavor component that sits there.

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Speaker 2: You know, you don't do that with with with with

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Speaker 2: red wine and beer. It's like gold gold, gold, gold golp.

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Speaker 2: So there's sort of you know, plus all I suppose

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Speaker 2: you know the sugar component as well. It's a bit

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Speaker 2: you know, it's a bit like quick quick quick. At

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Speaker 2: the conversation with this is just slow down. Let's just

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Speaker 2: slow down.

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Speaker 1: And so how important do you think that is for today?

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Speaker 1: So because I've done a number of shows here in Adelaide.

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Speaker 1: We're in the Adelaid Hills, but like I was in

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Speaker 1: the bruss Valley this morning, various other places doing various shows,

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Speaker 1: and the theme of every one was take a breath,

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Speaker 1: sit back and slow down the most important and get

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Speaker 1: back in touch connect with people with nature, you know,

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Speaker 1: with what nature provides, which is that's what nature provides

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Speaker 1: provided that to us. I know it's people say it's

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Speaker 1: bad here and all that sort of stuff. It's not

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Speaker 1: the devil incarnade. It's what something comes from nature. Sure,

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Speaker 1: if you drink too much, if you do much, but

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Speaker 1: the art of conversation. Do you feel as though that

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Speaker 1: is being slightly lost and we need to sort of

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Speaker 1: if that's something that is a mechanism whereby we can

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Speaker 1: connect again, it's worthwhile.

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Speaker 2: Totally not. I mean, I think in today's day and age,

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Speaker 2: you know, the most important thing and you've taught me

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Speaker 2: that as well, is to be able to slow down

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Speaker 2: everything so quick, everything so instantaneous, everything's like now sudden.

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Speaker 2: If it's not on your table within a minute type

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Speaker 2: of thing, what's going on?

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Speaker 1: You know, you blow up exactly.

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Speaker 2: And it's the thing that I love about And as

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Speaker 2: you said, you know, it is alcohol and you have

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Speaker 2: to be careful and any anything, you know, whether it's sugar, salt,

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Speaker 2: whether it's fish and chips, any anything in excess is

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Speaker 2: going to be bad for and alcohol is no different

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Speaker 2: obviously sort of thing. But the thing that I love

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Speaker 2: about it is what you hit the nail on the head,

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Speaker 2: is that slow down. It's conversation, and you know, you

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Speaker 2: throw the wine side into things there's food, there's connection,

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Speaker 2: there's love, there's family. You know what I mean. It's

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Speaker 2: it's just it's one of those it's one of those

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Speaker 2: products and one of those things in your life where

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Speaker 2: very few of it or does it happen frequently, is

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Speaker 2: the fact where it's just yeah, let's slow down, let's

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Speaker 2: let's let's talk, let's get deep, let's read set type

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Speaker 2: of thing, let's have some great food, tell me about

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Speaker 2: this and laughter, and you know, in today's day and age,

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Speaker 2: I think it's probably one of the most important things

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Speaker 2: in order to in order to slow down and more

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Speaker 2: so connect, you know, not connect via phone, not to

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Speaker 2: connect electronically. And I think that's what you know, wine

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Speaker 2: and whiskey does, is in fact the connection. It draws

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Speaker 2: people together. It's there's food on the tape, there's loved ones,

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Speaker 2: there's family, there's friends, there's conversation, you know. And I

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Speaker 2: think that those particular things, at the end of the day,

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Speaker 2: are they not the most important things in the whole

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Speaker 2: world world about health, family, love, family, food, I think

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Speaker 2: that's probably basically now to eat, isn't it.

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Speaker 1: It's funny on the way here, I mean, the guys,

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Speaker 1: the team We're listening to the diary of a CEO

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Speaker 1: CEO and he was interviewing a gentleman who's considered to

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Speaker 1: be the godfather of artificial intelligence, and you know, he's

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Speaker 1: in his late seventies. And I was just thinking, as

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Speaker 1: you were speaking, then artificial intelligence is never going to

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Speaker 1: have a whiskey with me. Ever, Ever, no robot, no computer,

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Speaker 1: no software is are we going to sit down and

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Speaker 1: have a whiskey with me? And that's where artificial intelligence

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Speaker 1: fails miserably, and that's something that's there's never going to repeat.

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Speaker 1: An artificial intelligen has probably never been my plumber either.

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Speaker 1: But still, you know that socialization that humans have that connection.

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Speaker 1: Artificial intelligence doesn't connect to just deliver information that that

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Speaker 1: is collected from certain way, but it doesn't connect and

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Speaker 1: we as humans we need, we need totally do and

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Speaker 1: that an artificial intelligence will never supplant that position. And

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Speaker 1: not only we see wine whiskey, but moments. Whiskey helps

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Speaker 1: us deliver the moments, and that actually helps us absorb,

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Speaker 1: in my view, the moments, and I think that's you know,

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Speaker 1: my father passed away last year. But one of the things,

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Speaker 1: as you probably recall, is One of the things I

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Speaker 1: always wanted to do is create a bottle of whiskey,

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Speaker 1: you know, because my father and in fact we're our

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Speaker 1: very first we've got George. We've got to tuck to

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Speaker 1: for every is my dad's name. But I don't think

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Speaker 1: we ever sold any know.

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Speaker 2: We've tucked away two hundred and fifty bottles. All we

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Speaker 2: manufactured was two hundred and fifty bottles because we're going

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Speaker 2: to bring it out of the special time and it

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Speaker 2: might be your dad's you know, fifth year anniversary, or

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Speaker 2: it might be ten years. And if it's it's ten years,

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Speaker 2: that whisky itself will probably be twenty twenty five years

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Speaker 2: old sort of thing. So we've tucked it away for

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Speaker 2: a special occasion.

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Speaker 1: That's good. Hopefully the boys can get a bit of

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Speaker 1: b roll later hiding because I don't know, but like,

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Speaker 1: but I think I got a bottle. I got to

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Speaker 1: I've got a bottle at home somewhere. But let's just

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Speaker 1: go back a moment. So it's all very well, we've

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Speaker 1: got whiskey and stuff like that, but like it's you know,

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Speaker 1: there's a lot goes into it. So can we just

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Speaker 1: go back through operationally, because you know, you run all that,

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Speaker 1: and all I ever do is respond to you send

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Speaker 1: me photographs or you send me you know, you send

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Speaker 1: me samples to try, and you know, we all try

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Speaker 1: the samples. But it all starts with you and ends

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Speaker 1: with you. And yeah it does, mate, You've done everything.

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Speaker 1: You do everything, So let's just talk about how you chose, well,

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Speaker 1: how you met Gareth whiskey maker. Where's the whiskey made?

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Speaker 1: It's not here right here where we are at the moment.

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Speaker 1: It's made down a Fluria peninsula. Explain where that is?

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Speaker 1: What's important about the fluurair peninsula in terms of you

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Speaker 1: often talked about the salt in the air and I

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Speaker 1: stuff like that. And I wanted then to take me

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Speaker 1: through the barrels that the burdenhand has that we've tried

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Speaker 1: somewhere whiskeys through and sometimes you've even put in Charonay barrels,

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Speaker 1: et cetera. But they just take me through making the whiskey.

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Speaker 1: How you chose, why you chose Gareth, why that particular location,

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Speaker 1: et cetera.

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Speaker 2: Well, as I said before, whiskey is only three ingredients,

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Speaker 2: and the way that you get your flavor component is through.

364
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Speaker 2: It's not too dissimilar to wine. Even though wine's more agriculture,

365
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Speaker 2: it comes back down to temperature. It comes back down

366
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Speaker 2: to climate, comes back down to the wood and the

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Speaker 2: barrels in which it's stored in. So that's how you

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Speaker 2: get your basically your flavor profile. As we said from

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Speaker 2: the start of the show, we wanted our whiskey to

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Speaker 2: be Japanese and part and part of the Japanese. It's

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Speaker 2: got a bit, it's got a bit of maritime about

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Speaker 2: a bit of maritime, bit of saltiness and a bit

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Speaker 2: of delicate and in that maritime it becomes you know,

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Speaker 2: floral components and whatever it may be sort of thing.

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Speaker 2: So once we got our flavor profile, what we really

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Speaker 2: wanted to do, hence more so in the Japanese style,

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Speaker 2: we had to find the best distiller. We wanted the

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Speaker 2: best distiller in Australia, and we got the best distiller

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Speaker 2: in Australia and it so happened to be dan Fleurio Peninsula,

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Speaker 2: where Andrew first when he first went into the vineyard business,

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Speaker 2: you know, over a quarter of a century ago. That's

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Speaker 2: where one of his first one of his first vineyards

383
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Speaker 2: was down in that particular way. So there was connection

384
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Speaker 2: he's also got a vineyard down that particular neck of

385
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Speaker 2: the woods. Now, so everything sort of married up. But

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Speaker 2: the most important thing was Gareth himself. I mean, he's renowned,

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Speaker 2: He's won hundreds and hundreds and hundreds of prizes and

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Speaker 2: awards and just makes a fantastic whiskey. We are gonna

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Speaker 2: he's going to move and we are going to fund

390
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Speaker 2: his distiller and we are going to build a down

391
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Speaker 2: at Finnis sort of thing.

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Speaker 1: So which is that is in the flu that's.

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Speaker 2: In the fluid Pinsul which is probably around yeah, yeah,

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Speaker 2: where the three waters basically need you know, the Nurii

395
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Speaker 2: the ocean, and that's why they call it the Fliero Peninsula.

396
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Speaker 2: But you know it's it's about fifteen minutes from where

397
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Speaker 2: Gareth is now. So there's you know, he's famil with everything.

398
00:19:19,280 --> 00:19:22,840
Speaker 2: It still gives off that particular which we're which we wanted,

399
00:19:22,840 --> 00:19:26,600
Speaker 2: you know, that that saltiness, that maritime influence, and there's

400
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Speaker 2: actually totally not if the can get if the boys

401
00:19:31,520 --> 00:19:32,960
Speaker 2: can get a shot out there. I mean, you know,

402
00:19:34,560 --> 00:19:36,800
Speaker 2: as I said to you before, the flavor comes from

403
00:19:36,840 --> 00:19:38,960
Speaker 2: the wood, you know, from the barrels in which it's

404
00:19:39,000 --> 00:19:41,359
Speaker 2: stored in. So sometimes you know, the barrels would be

405
00:19:41,400 --> 00:19:43,560
Speaker 2: what they classify sherry barrels, it could be you know,

406
00:19:43,600 --> 00:19:48,840
Speaker 2: classify as bourbon. Barrels would be classified as apex French whatever.

407
00:19:48,920 --> 00:19:50,679
Speaker 2: Whatever the barrel is and what it is is you know,

408
00:19:51,320 --> 00:19:54,160
Speaker 2: it's part of nature. So what wood does is it's

409
00:19:54,200 --> 00:19:56,959
Speaker 2: got a different it's got different components to it. And

410
00:19:56,960 --> 00:19:59,360
Speaker 2: that's basically because as I said, there's only three ingredients.

411
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Speaker 2: But the flavor comes from once it starts to get

412
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Speaker 2: in the barrels. The higher the barrels, the hotter it

413
00:20:04,880 --> 00:20:06,480
Speaker 2: is up the top type of thing, it will soak

414
00:20:06,520 --> 00:20:09,040
Speaker 2: out and bring out more of the flavor component what

415
00:20:09,080 --> 00:20:12,240
Speaker 2: the barrel has to offer in the wood in the wood. Yeah,

416
00:20:12,280 --> 00:20:14,720
Speaker 2: So what we did because we wanted we want a

417
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Speaker 2: bloodline obviously, and we wanted our own flavor. You know,

418
00:20:17,760 --> 00:20:22,680
Speaker 2: bloodline is in blood that that particular bloodline. But also

419
00:20:22,720 --> 00:20:24,960
Speaker 2: we wanted our point of different so we finished off

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Speaker 2: you know, once we found our flavor component, we finished

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Speaker 2: off our whiskey in our nest egg chardonnay barrels. And

422
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Speaker 2: if you know chardonnay chardon is a bit armandear, a

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00:20:35,240 --> 00:20:40,040
Speaker 2: bit nutty and slightly little bit buttery. So we finished

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Speaker 2: our We finished our whiskey in our in a big

425
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Speaker 2: hog which is two hundred and twenty five hundred and

426
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Speaker 2: fifty leaders. We finished it off in there just just

427
00:20:47,080 --> 00:20:49,560
Speaker 2: to extract a little bit of that sharp Enney component.

428
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Speaker 2: So when you do have a taste of it at

429
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Speaker 2: the end, the final just that final little bit at

430
00:20:54,520 --> 00:20:57,399
Speaker 2: the end, you'll sort of you'll taste that little bit

431
00:20:57,440 --> 00:20:58,960
Speaker 2: of butter and that little bit of arm and in

432
00:20:58,960 --> 00:21:00,520
Speaker 2: that little bit of nutty. And that's because of the

433
00:21:00,520 --> 00:21:02,040
Speaker 2: fact type of thing that it sat in the sharp

434
00:21:02,160 --> 00:21:03,200
Speaker 2: or for six weeks.

435
00:21:03,200 --> 00:21:05,880
Speaker 1: The barrel is made of what top would French oak.

436
00:21:06,080 --> 00:21:08,240
Speaker 2: French oak, Okay, French shoakes a little bit different to

437
00:21:09,000 --> 00:21:13,280
Speaker 2: actually yeah, from France. It's it's the French oak trees

438
00:21:14,320 --> 00:21:18,640
Speaker 2: there are a lot slower to to to grow where

439
00:21:18,760 --> 00:21:21,360
Speaker 2: American oak type of things really quick, so they can

440
00:21:21,400 --> 00:21:24,040
Speaker 2: extract the flavor out of it really quickly in relation

441
00:21:24,080 --> 00:21:26,240
Speaker 2: to American where French choakes a lot more. You know,

442
00:21:26,400 --> 00:21:28,720
Speaker 2: the flavor is bigger, but also it's a little bit

443
00:21:28,760 --> 00:21:30,600
Speaker 2: slower and stuff you have a little bit more control.

444
00:21:30,800 --> 00:21:32,359
Speaker 1: So Burnhand uses French oise.

445
00:21:33,040 --> 00:21:36,040
Speaker 2: All our wines finished off as in franchise.

446
00:21:35,680 --> 00:21:39,960
Speaker 1: So and and then in terms of because I remember

447
00:21:39,960 --> 00:21:43,040
Speaker 1: when I was getting the samples, they were clear, they

448
00:21:43,080 --> 00:21:47,199
Speaker 1: weren't that color, and my god, they was strong because

449
00:21:47,560 --> 00:21:50,800
Speaker 1: you know, the high high concentration levels of alcohol, and

450
00:21:51,119 --> 00:21:54,960
Speaker 1: because they're just samples that it wasn't actual whiskey. And

451
00:21:55,040 --> 00:21:57,719
Speaker 1: so maybe just take us through that process. So, I mean,

452
00:21:58,000 --> 00:22:01,560
Speaker 1: I remember get a like example, they just kept coming

453
00:22:01,600 --> 00:22:04,720
Speaker 1: and eventually we all agreed on which one it would be.

454
00:22:05,080 --> 00:22:07,320
Speaker 1: I'm not sure if I actually how much influence I

455
00:22:07,320 --> 00:22:09,840
Speaker 1: had on that. I knew sort of pretty much. I

456
00:22:09,880 --> 00:22:11,840
Speaker 1: was in agreement in general with what you do.

457
00:22:11,960 --> 00:22:14,919
Speaker 2: Guys, Palette, though I think you under say you but I'm.

458
00:22:14,800 --> 00:22:16,679
Speaker 1: Not sure as the one I landed on was what

459
00:22:16,720 --> 00:22:19,520
Speaker 1: we ended up having. But nonetheless, so maybe you should

460
00:22:19,560 --> 00:22:22,439
Speaker 1: explain how strong, because all I kept getting was a

461
00:22:22,560 --> 00:22:23,600
Speaker 1: heavy alcohol. Yeah.

462
00:22:23,640 --> 00:22:29,159
Speaker 2: Cast strength is sixty five, sixty three, sixty eight percent

463
00:22:29,200 --> 00:22:30,600
Speaker 2: and that's rocket fuel.

464
00:22:30,680 --> 00:22:32,280
Speaker 1: Yeah, that's absolute.

465
00:22:31,960 --> 00:22:34,000
Speaker 2: Rocket fuel and a bit it's a bit like how

466
00:22:34,080 --> 00:22:36,840
Speaker 2: we I explained the architecture of the wine for you. You know,

467
00:22:36,920 --> 00:22:39,600
Speaker 2: if we have a great year, it'll move into that

468
00:22:39,680 --> 00:22:42,199
Speaker 2: next tier. You have a great, great, great year'll move

469
00:22:42,240 --> 00:22:44,600
Speaker 2: into that next tier thing. But everything has to roll

470
00:22:44,640 --> 00:22:46,840
Speaker 2: pretty well in order for the wine component, that is,

471
00:22:46,880 --> 00:22:49,960
Speaker 2: in order for it to reach that level. Climate, water,

472
00:22:50,080 --> 00:22:52,480
Speaker 2: the rain at the right time, harvest, you know, and

473
00:22:52,480 --> 00:22:55,560
Speaker 2: then the wine makers come in and do their particular thing. George,

474
00:22:55,560 --> 00:22:57,160
Speaker 2: which will go back to the one that we named

475
00:22:57,200 --> 00:23:01,400
Speaker 2: after you. That's that sits at that at that top

476
00:23:01,480 --> 00:23:03,840
Speaker 2: tier is in the fact that it's a single cask.

477
00:23:03,880 --> 00:23:06,280
Speaker 2: It wasn't blended with other cask in order to make that,

478
00:23:06,359 --> 00:23:07,120
Speaker 2: and that is rare.

479
00:23:07,200 --> 00:23:09,359
Speaker 1: That's so the George whiskey we care.

480
00:23:10,240 --> 00:23:12,199
Speaker 2: Sat in one barrel and that and that was it

481
00:23:12,320 --> 00:23:14,720
Speaker 2: and we finished it off ever so slightly sort of thing,

482
00:23:14,720 --> 00:23:17,560
Speaker 2: but that is rare. So this these ones are comprised

483
00:23:17,600 --> 00:23:21,080
Speaker 2: of three different barrels, twenty sixteens and twenty and seventies

484
00:23:21,119 --> 00:23:24,160
Speaker 2: in order to get our flavor component. That's what Gareth does.

485
00:23:24,680 --> 00:23:26,680
Speaker 2: So that one he might take and there's a lot

486
00:23:26,720 --> 00:23:28,479
Speaker 2: of to and and fro, and there's a lot of tasting.

487
00:23:28,520 --> 00:23:30,600
Speaker 2: So a lot of the tasting you did was let's

488
00:23:30,640 --> 00:23:32,760
Speaker 2: get the let's get the foundation right. So it's six

489
00:23:33,000 --> 00:23:34,919
Speaker 2: sixty eight percent, you know, but you can sort of

490
00:23:34,960 --> 00:23:37,800
Speaker 2: get an understanding of what it's going to be like

491
00:23:37,960 --> 00:23:41,080
Speaker 2: to a certain extent. And then that's when Gareth comes

492
00:23:41,080 --> 00:23:44,320
Speaker 2: in order the science component. It's like, okay, if I

493
00:23:44,359 --> 00:23:46,560
Speaker 2: take thirty percent out of that one, take twenty six

494
00:23:46,640 --> 00:23:48,040
Speaker 2: and a half percent out of that, and the rest

495
00:23:48,040 --> 00:23:49,720
Speaker 2: out of that, what do I get? It's a little

496
00:23:49,720 --> 00:23:51,159
Speaker 2: bit hot. Maybe it needs a little bit of that

497
00:23:51,160 --> 00:23:52,920
Speaker 2: one because that one's got more of this and more

498
00:23:52,960 --> 00:23:56,040
Speaker 2: of that. So that's how that's what science within itself,

499
00:23:56,080 --> 00:23:58,879
Speaker 2: even though it's three ingredients that every barrel tells a

500
00:23:58,880 --> 00:24:02,320
Speaker 2: different story and office offers a different flavor profile. It's

501
00:24:02,320 --> 00:24:05,040
Speaker 2: sat up there for longer, so it's extracted more. It's

502
00:24:05,119 --> 00:24:07,320
Speaker 2: more heat, so it's extracted more of the flavor the

503
00:24:07,320 --> 00:24:10,119
Speaker 2: barrel had, you know the thing. So that's what he

504
00:24:10,200 --> 00:24:11,000
Speaker 2: basically did.

505
00:24:11,320 --> 00:24:14,560
Speaker 1: And does it get its color from the barrel? And

506
00:24:14,680 --> 00:24:17,320
Speaker 1: is that from the barrels? Are from the skin of

507
00:24:17,359 --> 00:24:20,520
Speaker 1: the wine, the residue inside that just.

508
00:24:20,520 --> 00:24:22,800
Speaker 2: Over time, just over time. With wooden things, you have

509
00:24:22,840 --> 00:24:24,560
Speaker 2: a look at wood like woods all ways, you can

510
00:24:24,560 --> 00:24:27,160
Speaker 2: see sort of thing. There's a brown component. We love that.

511
00:24:27,640 --> 00:24:29,840
Speaker 2: We love, I mean, I love the color of that.

512
00:24:29,840 --> 00:24:32,439
Speaker 2: That's that honey rich particular color. You know, and you

513
00:24:32,520 --> 00:24:35,160
Speaker 2: lay out we got six different whiskeys here, and laid

514
00:24:35,240 --> 00:24:37,359
Speaker 2: it all out that all could have a completely different

515
00:24:37,440 --> 00:24:40,720
Speaker 2: color because it's come from a different different DNA, it's

516
00:24:40,720 --> 00:24:42,159
Speaker 2: come from a completely different barrel.

517
00:24:42,400 --> 00:24:45,439
Speaker 1: And then when you consider because like we often talk

518
00:24:45,480 --> 00:24:47,840
Speaker 1: about tasmanium whiskeys, and in fact there's some very famous

519
00:24:47,880 --> 00:24:53,600
Speaker 1: tasmanium Yeah yeah, he started it, yeah yeah, but like

520
00:24:54,320 --> 00:24:58,040
Speaker 1: and it got Sullivan's too, totally, and by the way,

521
00:24:59,359 --> 00:25:02,200
Speaker 1: is best whiskey is the best, And it actually is

522
00:25:02,280 --> 00:25:04,240
Speaker 1: up there with Sullivan's totally, but about a third of

523
00:25:04,240 --> 00:25:07,560
Speaker 1: the price, maybe more than the third place. Because I've

524
00:25:07,600 --> 00:25:12,159
Speaker 1: seen some of the Sulovon's Francho whiskeys at nine and

525
00:25:12,280 --> 00:25:15,560
Speaker 1: Bucks a bottle, like I have seen those, and in fact,

526
00:25:15,600 --> 00:25:17,680
Speaker 1: I got one or two of those bottles because because

527
00:25:18,840 --> 00:25:20,879
Speaker 1: I should say to everybody when we're going through the

528
00:25:20,880 --> 00:25:22,760
Speaker 1: process of how to bottle it and how to package,

529
00:25:22,760 --> 00:25:25,920
Speaker 1: because package is important, how do we sort of land

530
00:25:25,960 --> 00:25:28,879
Speaker 1: on the bird. And we'll come back to that in

531
00:25:28,880 --> 00:25:34,520
Speaker 1: a second. But I went bought I don't know, maybe

532
00:25:34,800 --> 00:25:39,240
Speaker 1: fifty bottles of whiskey, and I had all the bottle,

533
00:25:39,320 --> 00:25:45,840
Speaker 1: different bottle shapes, different flavor, profiles just just French, Scottish, whatever,

534
00:25:45,920 --> 00:25:49,119
Speaker 1: Australian had it everywhere and I've still probably got it

535
00:25:49,160 --> 00:25:50,680
Speaker 1: because I don't drink. I'm not really a big drink

536
00:25:50,680 --> 00:25:52,359
Speaker 1: I don't drink much, but I just did it to

537
00:25:52,400 --> 00:25:55,600
Speaker 1: see what the bottles look like. And Paul ended up

538
00:25:55,640 --> 00:25:59,520
Speaker 1: recommending this bottle. So just go through why this bottle shape?

539
00:25:59,600 --> 00:26:01,320
Speaker 1: Why did you land on this?

540
00:26:02,560 --> 00:26:05,640
Speaker 2: I think the most important thing he was obviously it's

541
00:26:05,720 --> 00:26:08,399
Speaker 2: liquid inside. And we knew that we you know along

542
00:26:08,640 --> 00:26:12,080
Speaker 2: you know, with Gareth and Andrew's palette and you know

543
00:26:12,119 --> 00:26:14,400
Speaker 2: yourself and stuff like that, that we had the best

544
00:26:14,480 --> 00:26:18,439
Speaker 2: juice and the best liquid. But it was it was

545
00:26:18,480 --> 00:26:20,840
Speaker 2: a just there was a decision making process that needed

546
00:26:20,880 --> 00:26:23,000
Speaker 2: two things to consider. I think number one was the

547
00:26:23,119 --> 00:26:25,399
Speaker 2: fact that which we spoke about before, I wanted it

548
00:26:25,560 --> 00:26:28,760
Speaker 2: to appeal to females as well, and I sort of

549
00:26:28,760 --> 00:26:31,480
Speaker 2: felt as though that this particular bottle shaped where others

550
00:26:31,480 --> 00:26:33,680
Speaker 2: were too masculine, but I felt that there was enough

551
00:26:33,720 --> 00:26:36,760
Speaker 2: masculinity in order to appeal to a male as well.

552
00:26:36,840 --> 00:26:39,119
Speaker 2: So I sort of felt as though that the shape

553
00:26:39,160 --> 00:26:40,760
Speaker 2: of this and you know, the weight of it and

554
00:26:40,800 --> 00:26:43,000
Speaker 2: the size of it and whatever it may be everything

555
00:26:43,040 --> 00:26:46,440
Speaker 2: else is. There's a bit of Chanelle five about it. Yeah,

556
00:26:46,520 --> 00:26:49,320
Speaker 2: you know, so there was that appealing factor and that

557
00:26:49,480 --> 00:26:52,159
Speaker 2: that appealed to me as well, that for females, but

558
00:26:52,240 --> 00:26:54,520
Speaker 2: also felt as though it was masculine enough for a

559
00:26:54,560 --> 00:26:56,440
Speaker 2: man as well. It's a bit of a hip flask

560
00:26:56,440 --> 00:26:58,680
Speaker 2: and a bit tough and a bit you know, and

561
00:26:59,119 --> 00:27:00,919
Speaker 2: and also I just I like the width of it.

562
00:27:01,000 --> 00:27:02,679
Speaker 2: I like the factor it's like to hold and what

563
00:27:02,720 --> 00:27:05,240
Speaker 2: have you. And we wanted it minimal. We wanted everything minimal.

564
00:27:05,280 --> 00:27:07,800
Speaker 2: We wanted no stickers, we wanted you know, we didn't

565
00:27:07,800 --> 00:27:11,520
Speaker 2: want labels on it. So that is actually car paint

566
00:27:11,560 --> 00:27:14,760
Speaker 2: that goes through a three step process. It gets stamped,

567
00:27:14,920 --> 00:27:17,760
Speaker 2: gets baked, and then they do it each side basically

568
00:27:17,880 --> 00:27:19,760
Speaker 2: sort of thing. So it's a long process in order

569
00:27:19,800 --> 00:27:22,640
Speaker 2: to have even though it looks minimal, it's a long

570
00:27:22,680 --> 00:27:24,720
Speaker 2: process in order to make sure that we got it right.

571
00:27:24,760 --> 00:27:28,199
Speaker 2: And that's what we know. It started with Andrew and

572
00:27:28,240 --> 00:27:29,920
Speaker 2: you can see here that if the boys do a

573
00:27:29,960 --> 00:27:31,800
Speaker 2: little bit of a tour later on, it's all about

574
00:27:31,840 --> 00:27:35,080
Speaker 2: the detail. And there's absolutely nothing wrong to come in

575
00:27:35,119 --> 00:27:37,440
Speaker 2: with an eight point five or a nine point one,

576
00:27:37,960 --> 00:27:40,080
Speaker 2: but we're always nine point nine or don't do it

577
00:27:40,080 --> 00:27:42,960
Speaker 2: at all. So we're big on the attention to detail

578
00:27:43,119 --> 00:27:46,000
Speaker 2: in every single thing, in every aspect. And as I said,

579
00:27:46,040 --> 00:27:50,159
Speaker 2: the most important thing was the juice. And Gareth he

580
00:27:50,320 --> 00:27:53,199
Speaker 2: was tarnished. He's got the same DNA. It's about the

581
00:27:53,240 --> 00:27:56,760
Speaker 2: detail to the absolute nth. And then if we felt

582
00:27:56,840 --> 00:27:59,800
Speaker 2: a lot of you gave me and Andrew gave me

583
00:27:59,840 --> 00:28:02,439
Speaker 2: the erection in order to explore more. And we just

584
00:28:02,480 --> 00:28:05,000
Speaker 2: sort of felt as that every single detail had to

585
00:28:05,040 --> 00:28:07,800
Speaker 2: be a nine point nine and that come back to

586
00:28:07,840 --> 00:28:11,400
Speaker 2: the highest grade core. Even the stopper exactly the stop,

587
00:28:11,480 --> 00:28:14,240
Speaker 2: highest grade pork, it's wood, it's firebranded. You know, as

588
00:28:14,240 --> 00:28:16,040
Speaker 2: I said that this is you know, this is this

589
00:28:16,080 --> 00:28:18,400
Speaker 2: goes through a massive process just in order to do

590
00:28:18,680 --> 00:28:21,919
Speaker 2: you know, to have the logo in relation to you know,

591
00:28:21,960 --> 00:28:25,119
Speaker 2: it's car paints. It's so it's extraordinary what goes. But

592
00:28:25,119 --> 00:28:26,560
Speaker 2: at the end of the day, we just wanted to

593
00:28:26,600 --> 00:28:28,359
Speaker 2: make sure that we had something we were proud of,

594
00:28:28,440 --> 00:28:31,560
Speaker 2: not only externally, but the most important thing was internally.

595
00:28:31,560 --> 00:28:34,040
Speaker 2: And that's what people are going to pay for. You

596
00:28:34,080 --> 00:28:38,080
Speaker 2: know that there's thousands of good wineries and good wines

597
00:28:38,080 --> 00:28:40,280
Speaker 2: out there and there's thousands of good whiskeys out there,

598
00:28:40,280 --> 00:28:42,719
Speaker 2: But what we wanted to do was just to provide

599
00:28:42,760 --> 00:28:46,000
Speaker 2: an experience. And that experience comes back down to what

600
00:28:46,080 --> 00:28:50,800
Speaker 2: we spoke about before, you know, connection, conversation, people, food, family, laughter,

601
00:28:51,040 --> 00:28:53,520
Speaker 2: you know, and I think that those particular things are

602
00:28:53,520 --> 00:28:56,760
Speaker 2: really important. So we wanted to be authentic. Mark, I mean,

603
00:28:56,840 --> 00:28:58,440
Speaker 2: you know, the thing is and that's what you taught me.

604
00:28:58,520 --> 00:29:00,920
Speaker 2: You know, let's be real, let's be your in this world.

605
00:29:00,920 --> 00:29:04,440
Speaker 2: I have met a more authentic person than yourself. The thing,

606
00:29:04,640 --> 00:29:05,920
Speaker 2: what you see is what you get, and that's what

607
00:29:05,960 --> 00:29:07,960
Speaker 2: we wanted to do. You know, we just we always

608
00:29:08,000 --> 00:29:09,640
Speaker 2: just wanted to be honest. We wanted to be honest

609
00:29:09,640 --> 00:29:11,520
Speaker 2: with ourselves. We wanted to be honest with the product.

610
00:29:11,560 --> 00:29:13,200
Speaker 2: We wanted to be honest to the public as well,

611
00:29:13,280 --> 00:29:14,840
Speaker 2: and just be authentic, you know what I mean. It's

612
00:29:14,880 --> 00:29:17,120
Speaker 2: something we were proud of it, and I think that

613
00:29:17,160 --> 00:29:17,920
Speaker 2: we've achieved that.

614
00:29:19,160 --> 00:29:24,040
Speaker 1: The logo, like I can't remember how many iterations of

615
00:29:24,760 --> 00:29:29,520
Speaker 1: a bird we went through and one of the things

616
00:29:29,520 --> 00:29:33,120
Speaker 1: I have experienced and it's been a good experience for

617
00:29:33,160 --> 00:29:35,840
Speaker 1: me and not something I would ordinarily experience. I think

618
00:29:35,840 --> 00:29:38,400
Speaker 1: I know that I have had this discussion with you

619
00:29:38,440 --> 00:29:42,280
Speaker 1: about this actually walking around here at one stage when

620
00:29:42,680 --> 00:29:44,920
Speaker 1: I was here last, and for some reason you compete

621
00:29:44,920 --> 00:29:49,680
Speaker 1: and went for a long walk. And I have a

622
00:29:49,720 --> 00:29:55,000
Speaker 1: much greater appreciation appreciation of Indigenous and First Nations people

623
00:29:55,000 --> 00:29:57,080
Speaker 1: as a result of being involved with you, and Andrew.

624
00:29:57,960 --> 00:30:00,320
Speaker 2: It's important to us, it's our core. I mean, at

625
00:30:00,320 --> 00:30:02,920
Speaker 2: the end of the day, and we've had this conversation before,

626
00:30:02,960 --> 00:30:04,960
Speaker 2: it's like, you know, I just can't understand why is

627
00:30:05,000 --> 00:30:08,240
Speaker 2: a nation that we wouldn't celebrate that where we're you know,

628
00:30:08,840 --> 00:30:12,200
Speaker 2: we could really make us stand and not make a stand,

629
00:30:12,240 --> 00:30:13,920
Speaker 2: but just really be proud of the fact that you

630
00:30:13,920 --> 00:30:16,600
Speaker 2: know that we we think the country that you know,

631
00:30:16,640 --> 00:30:19,000
Speaker 2: these people were here for sixty thousand years. You know,

632
00:30:19,080 --> 00:30:22,000
Speaker 2: Navajo Indians haven't been around that long, let alone anyone else.

633
00:30:22,040 --> 00:30:24,040
Speaker 2: I mean, what a what a thing to be proud

634
00:30:24,080 --> 00:30:25,760
Speaker 2: of the fact type of thing that you know, we

635
00:30:25,840 --> 00:30:28,560
Speaker 2: come from a country that you know, the first type

636
00:30:28,600 --> 00:30:32,080
Speaker 2: of thing with sixty thousand years old. And I mean,

637
00:30:32,080 --> 00:30:34,680
Speaker 2: it's dear to Andrew's heart, you know, it's it's it's

638
00:30:35,080 --> 00:30:36,520
Speaker 2: I think it's something that has to be.

639
00:30:36,600 --> 00:30:41,160
Speaker 1: You know, and you have told me that there is

640
00:30:41,200 --> 00:30:47,640
Speaker 1: a great deal of importance from our first Nation's partners, friends,

641
00:30:48,400 --> 00:30:53,760
Speaker 1: family that about bird and how important birds are to them.

642
00:30:53,960 --> 00:30:55,800
Speaker 2: It is that was one of the things. Well you know,

643
00:30:55,800 --> 00:31:00,640
Speaker 2: we got them and I just love what it represents.

644
00:31:01,040 --> 00:31:04,480
Speaker 2: The You're the one that picked it up the bird,

645
00:31:05,320 --> 00:31:06,360
Speaker 2: I'm saying that, yeah.

646
00:31:06,200 --> 00:31:08,560
Speaker 1: But but in some ways you can play have fun

647
00:31:08,560 --> 00:31:12,080
Speaker 1: with that totally, you can give the bird, but really

648
00:31:12,240 --> 00:31:15,560
Speaker 1: deep deep below that in the Whiskey conversation, as you

649
00:31:15,680 --> 00:31:18,760
Speaker 1: dive deeper into it, people should realize that this is

650
00:31:18,760 --> 00:31:20,800
Speaker 1: about something much more significant, Oh, totally, and.

651
00:31:20,800 --> 00:31:24,320
Speaker 2: In the way that the Indigenous. The Indigenous people look

652
00:31:24,360 --> 00:31:27,200
Speaker 2: at birds and what they see the messages they come across,

653
00:31:27,240 --> 00:31:28,800
Speaker 2: no matter what bird it is. I mean, for a

654
00:31:28,800 --> 00:31:32,000
Speaker 2: simple to use it as an example that every time

655
00:31:32,040 --> 00:31:34,760
Speaker 2: I see a feather, the Indigenous people use the feather

656
00:31:34,760 --> 00:31:36,680
Speaker 2: when they see a feather on the ground that it's

657
00:31:36,960 --> 00:31:39,920
Speaker 2: that someone from above. And I always think that it's

658
00:31:39,960 --> 00:31:42,400
Speaker 2: my mum, a signal type of thing that's saying that

659
00:31:42,560 --> 00:31:44,080
Speaker 2: I love you. So every time I will take the

660
00:31:44,080 --> 00:31:46,120
Speaker 2: dog for a walk, I'll see feathers everywhere. It's just

661
00:31:46,160 --> 00:31:48,520
Speaker 2: a little sign of little signal that they use Indigenous

662
00:31:48,560 --> 00:31:51,520
Speaker 2: people being as a ritual where you know, they use

663
00:31:51,560 --> 00:31:55,080
Speaker 2: it as the spirit above has dropped the feather type

664
00:31:55,120 --> 00:31:57,280
Speaker 2: of thing and a little reminded just saying yeah, I'm

665
00:31:57,320 --> 00:32:00,320
Speaker 2: watching your back, Yeah, I'm loving you. Yeah, you know,

666
00:32:00,360 --> 00:32:02,560
Speaker 2: it's my mum, it's you know, it's my cousin who

667
00:32:02,600 --> 00:32:04,680
Speaker 2: passed away, it's all those sort of people that I'm

668
00:32:04,680 --> 00:32:06,400
Speaker 2: no longer with us, And I just think it just

669
00:32:06,440 --> 00:32:09,080
Speaker 2: has amazing, you know, that that ritual and that tradition

670
00:32:09,160 --> 00:32:11,600
Speaker 2: and that the story along those sort of lines. The

671
00:32:11,640 --> 00:32:12,520
Speaker 2: thing is amazing.

672
00:32:12,800 --> 00:32:17,120
Speaker 1: And because we have often talked about, you know, how

673
00:32:17,280 --> 00:32:21,920
Speaker 1: we could, with their permission, further sort of involve First

674
00:32:21,960 --> 00:32:26,400
Speaker 1: Nations people in our and in a whiskey, maybe some

675
00:32:26,440 --> 00:32:29,120
Speaker 1: sort of indigenous grain or something like doing something special.

676
00:32:29,240 --> 00:32:30,840
Speaker 1: They're doing a one off and no one else in

677
00:32:30,840 --> 00:32:33,920
Speaker 1: the world's ever done. We often talked about that, and

678
00:32:34,160 --> 00:32:37,680
Speaker 1: I think the bird is you know, we're not trying

679
00:32:37,680 --> 00:32:40,640
Speaker 1: to be cute, but in some respects it's a bit

680
00:32:40,640 --> 00:32:43,280
Speaker 1: of a nod to our First Nation's family and I

681
00:32:43,320 --> 00:32:45,080
Speaker 1: really do believe that, and it wasn't something that I

682
00:32:45,240 --> 00:32:47,520
Speaker 1: came up with. It's not something that I'll be honest

683
00:32:47,560 --> 00:32:50,120
Speaker 1: I'm not even used to, but I've been exposed to

684
00:32:50,160 --> 00:32:52,560
Speaker 1: that from you two guys. I mean, for some reason,

685
00:32:52,560 --> 00:32:55,000
Speaker 1: people on Adelaide or South a Stralia are much more

686
00:32:55,280 --> 00:32:58,280
Speaker 1: they are aware of First Nation people than anywhere else.

687
00:32:58,320 --> 00:33:00,080
Speaker 1: Maybe it's because we all grew up in the city,

688
00:33:00,080 --> 00:33:03,840
Speaker 1: never saw Indigenous other than on a footy field, and

689
00:33:03,880 --> 00:33:05,840
Speaker 1: we just thought them as a as a as a

690
00:33:05,840 --> 00:33:08,720
Speaker 1: freak in terms of athleticism compared to us. They could

691
00:33:08,720 --> 00:33:11,479
Speaker 1: do anything, and that's about it. We never really had

692
00:33:11,560 --> 00:33:15,480
Speaker 1: much involvement. But now I have a completely different view

693
00:33:15,520 --> 00:33:17,560
Speaker 1: on Indigenous people as a result of knowing you and

694
00:33:17,560 --> 00:33:22,080
Speaker 1: Andrew and actually having done this whiskey and having seeing

695
00:33:22,120 --> 00:33:25,440
Speaker 1: around having conversations with you and Andrew about the importance

696
00:33:25,440 --> 00:33:27,920
Speaker 1: of this, and I know, to you guys is really important.

697
00:33:28,560 --> 00:33:31,719
Speaker 1: And funnily enough, we did a podcast this morning in

698
00:33:32,040 --> 00:33:36,680
Speaker 1: Barossa Valley with a gentleman's business called the Cabins, and

699
00:33:36,720 --> 00:33:39,160
Speaker 1: he also was talking about First Nations people, how important

700
00:33:39,160 --> 00:33:44,200
Speaker 1: it is to him. And I actually was talking about birds,

701
00:33:44,240 --> 00:33:46,680
Speaker 1: how some birds are really important and probably the number

702
00:33:46,680 --> 00:33:48,160
Speaker 1: one bird I love in the world as a Cooko

703
00:33:48,200 --> 00:33:51,520
Speaker 1: Borough and he said to me that you know how

704
00:33:51,560 --> 00:33:55,160
Speaker 1: important cooker borroughs are to Indigenous people and that you know,

705
00:33:55,240 --> 00:33:56,960
Speaker 1: their laugh is a bit of an omen as to

706
00:33:57,320 --> 00:33:58,680
Speaker 1: how things are going to be and it's going to

707
00:33:58,680 --> 00:34:01,400
Speaker 1: be okay. You hear a car, everything's going to be okay.

708
00:34:01,800 --> 00:34:04,640
Speaker 1: And I actually, without even knowing that, I actually feel

709
00:34:04,680 --> 00:34:07,000
Speaker 1: that every morning when if I if I don't hear

710
00:34:07,040 --> 00:34:10,080
Speaker 1: a corner barreugh where I live in Sydney and and

711
00:34:10,280 --> 00:34:12,759
Speaker 1: or at my farm, I sometimes think I'm not going

712
00:34:12,800 --> 00:34:15,000
Speaker 1: to have a good day. I know it's weird as think,

713
00:34:15,440 --> 00:34:19,240
Speaker 1: and I'm not normally a suspicious or superstitious person about

714
00:34:19,400 --> 00:34:21,920
Speaker 1: many things, but that is one thing that I do

715
00:34:22,040 --> 00:34:24,319
Speaker 1: get concerned about. It if I don't hear a corner borough.

716
00:34:24,400 --> 00:34:27,040
Speaker 1: And because I wake up earlier like you and cook

717
00:34:27,040 --> 00:34:29,600
Speaker 1: a barro is up before daylight. They're the first burder

718
00:34:29,760 --> 00:34:32,000
Speaker 1: and it's the first bird you hear at least, and

719
00:34:32,480 --> 00:34:35,080
Speaker 1: to me it's it's incredibly important. And the bird whiskey

720
00:34:35,200 --> 00:34:39,680
Speaker 1: the name for me, the logo is all part of it.

721
00:34:39,880 --> 00:34:42,000
Speaker 1: And then you know, most people don't realize this, but

722
00:34:42,000 --> 00:34:43,400
Speaker 1: which is why I thought would be a great opportunity.

723
00:34:43,440 --> 00:34:44,760
Speaker 1: Now that I mean, I'd like to have a conversation

724
00:34:44,840 --> 00:34:48,120
Speaker 1: with you about this, you know, like it brought together

725
00:34:48,239 --> 00:34:51,000
Speaker 1: so many things. It did pour into me and my

726
00:34:51,120 --> 00:34:53,920
Speaker 1: dad just but that's.

727
00:34:53,719 --> 00:34:56,160
Speaker 2: Recypical though for Andrew and I too was well not

728
00:34:56,360 --> 00:34:58,440
Speaker 2: you know what I mean, you know as much as

729
00:34:58,440 --> 00:35:00,960
Speaker 2: what we did that do you you did exactly the

730
00:35:01,000 --> 00:35:02,640
Speaker 2: same for us as well. And I think that's what

731
00:35:02,760 --> 00:35:05,719
Speaker 2: the beauty of not only this project and this friendship

732
00:35:05,719 --> 00:35:07,960
Speaker 2: and stuff. But then it comes back down to that

733
00:35:08,000 --> 00:35:13,000
Speaker 2: whole sit down, slow down reflection conversation, let's dig the

734
00:35:13,040 --> 00:35:15,640
Speaker 2: family laughter. It just keeps coming back to those core

735
00:35:15,800 --> 00:35:17,480
Speaker 2: those those core elements, doesn't it.

736
00:35:17,560 --> 00:35:19,080
Speaker 1: And we don't get enough of it, by the way,

737
00:35:19,120 --> 00:35:21,000
Speaker 1: we should say, we don't make a shitload of money

738
00:35:21,040 --> 00:35:23,719
Speaker 1: out of this, but it does. It breaks in and

739
00:35:24,040 --> 00:35:28,120
Speaker 1: wash his face, and it's it's been a good exercise

740
00:35:28,200 --> 00:35:31,440
Speaker 1: experiment for us. We are building the business, you know,

741
00:35:31,480 --> 00:35:34,120
Speaker 1: we want to get more bottles out for sale, and

742
00:35:34,560 --> 00:35:37,879
Speaker 1: that's really important for us because you know, ultimately these

743
00:35:37,920 --> 00:35:40,960
Speaker 1: things are a passion stuff. As a passion project project.

744
00:35:40,760 --> 00:35:42,560
Speaker 2: We sit in that premium space too, and.

745
00:35:42,520 --> 00:35:44,239
Speaker 1: We are in the premium space and things a bit

746
00:35:44,320 --> 00:35:47,879
Speaker 1: tough at the moment just to be but we've done

747
00:35:47,920 --> 00:35:51,760
Speaker 1: everything or Paul's done everything right and because he's added,

748
00:35:51,800 --> 00:35:55,960
Speaker 1: you know, this crazy thing entered into a competition. Okat

749
00:35:56,080 --> 00:35:59,919
Speaker 1: first entry, we want Astray as best single malt. Yeah,

750
00:36:00,120 --> 00:36:02,319
Speaker 1: that come twice, and then we want it again the

751
00:36:02,360 --> 00:36:05,759
Speaker 1: year after. And now you're talking about going into some

752
00:36:05,840 --> 00:36:10,000
Speaker 1: international competitions, which hopefully as we do next year. Is

753
00:36:10,040 --> 00:36:10,719
Speaker 1: that right? Yeah?

754
00:36:10,880 --> 00:36:13,040
Speaker 2: Well, I think I think it'd be fairly you know,

755
00:36:13,600 --> 00:36:16,359
Speaker 2: that'd be just how we evolve and stuff. I think

756
00:36:16,400 --> 00:36:18,440
Speaker 2: it'd be the next the next thing in order to do.

757
00:36:18,600 --> 00:36:20,719
Speaker 2: And then secondly to that which we wanted to do with,

758
00:36:21,000 --> 00:36:23,279
Speaker 2: I want everyone to try this. I want everyone to

759
00:36:23,320 --> 00:36:25,440
Speaker 2: be able to have whiskey. I want not so much whiskey,

760
00:36:25,480 --> 00:36:29,880
Speaker 2: but I want everyone in order to slow down, reflect friends, family,

761
00:36:30,040 --> 00:36:32,160
Speaker 2: laughter and stuff. And as we said, you know, we

762
00:36:32,200 --> 00:36:35,000
Speaker 2: sit in this premium space at the moment, this particular product.

763
00:36:35,040 --> 00:36:37,279
Speaker 2: But you know, the last the last twelve months and

764
00:36:37,360 --> 00:36:39,799
Speaker 2: the next or the last few years basically the thing.

765
00:36:39,920 --> 00:36:41,920
Speaker 2: But over the next like six to eight months, we're

766
00:36:41,920 --> 00:36:45,080
Speaker 2: going to bring something out that's more affordable to every

767
00:36:45,160 --> 00:36:47,440
Speaker 2: to everyone. I mean, this is a special occasion drink,

768
00:36:47,560 --> 00:36:47,759
Speaker 2: this is.

769
00:36:47,719 --> 00:36:50,080
Speaker 1: Our launch, this is out launch, but we launched that.

770
00:36:50,239 --> 00:36:52,640
Speaker 1: But you and I only talking, were you showing me

771
00:36:52,719 --> 00:36:55,360
Speaker 1: the new bottle and the new logo, and that was

772
00:36:55,400 --> 00:36:56,840
Speaker 1: not new Lego's sort of similar logo.

773
00:36:57,640 --> 00:37:01,200
Speaker 2: And it might be compromised on quality as well, but

774
00:37:01,280 --> 00:37:03,560
Speaker 2: it might be as the top tier in relation to

775
00:37:03,560 --> 00:37:06,279
Speaker 2: whisky and stuff. That there was always part of the

776
00:37:06,320 --> 00:37:08,840
Speaker 2: business plan and the journey along and again evolving was

777
00:37:08,840 --> 00:37:11,680
Speaker 2: to make sure that we can that it appeal to everyone,

778
00:37:11,680 --> 00:37:14,520
Speaker 2: that everyone access to it. And in order to do that,

779
00:37:14,560 --> 00:37:16,080
Speaker 2: we had to bring out a product that was a

780
00:37:16,080 --> 00:37:18,160
Speaker 2: little bit more cheap and a little bit more affordable.

781
00:37:18,160 --> 00:37:19,480
Speaker 2: We're not compromise on quality.

782
00:37:19,600 --> 00:37:22,440
Speaker 1: But what's interesting about this pool and this is how

783
00:37:22,480 --> 00:37:24,880
Speaker 1: you guys decided to go about it because you know, equally,

784
00:37:25,520 --> 00:37:32,319
Speaker 1: Burdenhand has won many many, many World Best three times.

785
00:37:32,239 --> 00:37:36,120
Speaker 2: Yeah, numerous times made and the Sparklings and you know,

786
00:37:36,160 --> 00:37:38,279
Speaker 2: the chardonnais and things. Yeah, there's a lot of.

787
00:37:39,840 --> 00:37:43,880
Speaker 1: That we're following is that and we've won twice and

788
00:37:43,960 --> 00:37:47,319
Speaker 1: the whiskey thing. But if you can crack it by

789
00:37:47,400 --> 00:37:50,640
Speaker 1: having the best quality, then you can sort of go

790
00:37:50,719 --> 00:37:53,840
Speaker 1: down a step, not ship quality, but go down a

791
00:37:53,840 --> 00:37:58,200
Speaker 1: step and have something affordable, more reasonably priced, which becomes

792
00:37:58,239 --> 00:38:01,840
Speaker 1: your staple. Now we haven't launched it yet, and we

793
00:38:01,880 --> 00:38:04,000
Speaker 1: maybe we're having a conversation with that when we get

794
00:38:04,040 --> 00:38:08,520
Speaker 1: around to launching that. But you, when you came up

795
00:38:08,680 --> 00:38:12,799
Speaker 1: with that product in that bottle with that name and

796
00:38:12,800 --> 00:38:17,040
Speaker 1: that logo and that taste profile and the description, and

797
00:38:17,080 --> 00:38:19,680
Speaker 1: we win awards. One of the things that you were

798
00:38:19,719 --> 00:38:22,520
Speaker 1: able to do which is not here in front of us,

799
00:38:22,560 --> 00:38:26,560
Speaker 1: but you realize that this is the perfect we need

800
00:38:26,560 --> 00:38:29,160
Speaker 1: a gift to be able to give to people, a

801
00:38:29,200 --> 00:38:31,759
Speaker 1: great way to say happy Father's Day, Happy Mother's Day,

802
00:38:31,880 --> 00:38:35,759
Speaker 1: Merry Christmas. Good on you do a staff member, I

803
00:38:35,840 --> 00:38:39,399
Speaker 1: do it in my always and a great business. All

804
00:38:39,440 --> 00:38:42,200
Speaker 1: our award winners get one of these boys every year,

805
00:38:42,680 --> 00:38:45,520
Speaker 1: like two or three times, quite a few, and it's

806
00:38:45,560 --> 00:38:51,160
Speaker 1: I think you order congratulations And the process the congratulations

807
00:38:51,239 --> 00:38:53,200
Speaker 1: not just you got to bother the whiskey, but the

808
00:38:53,520 --> 00:38:58,719
Speaker 1: process is the unpackaging and the whole experience of not

809
00:38:58,800 --> 00:39:00,840
Speaker 1: just drinking whisky, but the whole experience of opening it

810
00:39:00,880 --> 00:39:04,000
Speaker 1: up and what's inside and there's a flavor profile. Maybe

811
00:39:04,000 --> 00:39:07,920
Speaker 1: you can explain how what you're thinking was in relation

812
00:39:08,000 --> 00:39:10,200
Speaker 1: to the packaging. That's not the bottle, but what it

813
00:39:10,239 --> 00:39:10,600
Speaker 1: comes in.

814
00:39:10,760 --> 00:39:14,160
Speaker 2: Yeah, I think it's I mean, we all love to

815
00:39:14,200 --> 00:39:16,000
Speaker 2: be able to. I mean we love to the most

816
00:39:16,000 --> 00:39:18,279
Speaker 2: important thing is to be able to give. But you

817
00:39:18,320 --> 00:39:19,960
Speaker 2: know there's a certain part of us as well, it

818
00:39:19,960 --> 00:39:22,120
Speaker 2: loves to receive as well. And I think, you know,

819
00:39:22,840 --> 00:39:25,640
Speaker 2: the most important thing is the acknowledgment itself. Is in

820
00:39:25,680 --> 00:39:28,920
Speaker 2: the fact type of thinking, Wow, marks given me, He recognizes.

821
00:39:29,080 --> 00:39:31,880
Speaker 2: Is that recognizing thing. It's just like he understands the

822
00:39:31,920 --> 00:39:36,840
Speaker 2: work that I've done. He's rewarding me. And exactly, and

823
00:39:36,880 --> 00:39:39,440
Speaker 2: it starts not just this whole there you go there

824
00:39:39,480 --> 00:39:42,000
Speaker 2: it is. It starts the thing with this we make

825
00:39:42,040 --> 00:39:44,960
Speaker 2: it like everything. It's it's about the theater. It's about

826
00:39:45,280 --> 00:39:48,279
Speaker 2: making you feel so special. From the moment you look

827
00:39:48,360 --> 00:39:50,160
Speaker 2: him in the eyes, you give him that gift type

828
00:39:50,160 --> 00:39:51,759
Speaker 2: of thing, and he takes it home or whether he

829
00:39:51,840 --> 00:39:54,760
Speaker 2: opens up there you know, it comes box, it comes

830
00:39:54,840 --> 00:39:57,200
Speaker 2: open up the box it's velvet, you know, and then

831
00:39:57,239 --> 00:39:59,919
Speaker 2: inside which is I keep come referring to the most

832
00:40:00,040 --> 00:40:03,360
Speaker 2: important thing is you know, the whisky itself. But it

833
00:40:03,440 --> 00:40:05,480
Speaker 2: starts the process from the moment that you look in

834
00:40:05,520 --> 00:40:08,080
Speaker 2: the eye. It's basically type of thing to unfolding the

835
00:40:08,160 --> 00:40:11,240
Speaker 2: box to unhappy, pulling it out, taking off the sticker

836
00:40:11,320 --> 00:40:13,680
Speaker 2: to you, and I think that all that sort of

837
00:40:13,680 --> 00:40:15,520
Speaker 2: stuff is really important in front of someone else, in

838
00:40:15,560 --> 00:40:19,520
Speaker 2: front of someone else's so longer form. It's just like, wow,

839
00:40:19,600 --> 00:40:21,600
Speaker 2: this is a process. It's just going to take three

840
00:40:21,640 --> 00:40:23,440
Speaker 2: minutes in order for me to open it up on

841
00:40:23,480 --> 00:40:25,160
Speaker 2: a wrap it and it's just we all.

842
00:40:25,040 --> 00:40:29,280
Speaker 1: Love what don't today? Again, it's a big deal totally.

843
00:40:29,520 --> 00:40:34,600
Speaker 1: Could you could you explain because you know wine and whiskey,

844
00:40:36,120 --> 00:40:39,320
Speaker 1: we're talking about the flavor profile, but you have developed

845
00:40:39,480 --> 00:40:43,040
Speaker 1: quite a sophisticated way of describing the taste. I still

846
00:40:43,040 --> 00:40:43,440
Speaker 1: can't do.

847
00:40:43,400 --> 00:40:46,560
Speaker 2: It, but that comes with the wine, you know what

848
00:40:46,560 --> 00:40:46,799
Speaker 2: I mean.

849
00:40:46,960 --> 00:40:49,520
Speaker 1: You can describe it like you can say notes of

850
00:40:50,280 --> 00:40:51,440
Speaker 1: corm llans you started to.

851
00:40:52,440 --> 00:40:56,200
Speaker 2: Yeah, you know vanilla and Christmas spice.

852
00:40:56,560 --> 00:40:59,839
Speaker 1: Can you just go through how this one that our

853
00:41:00,000 --> 00:41:03,400
Speaker 1: streamium whiskey? How is how? How do you describe it?

854
00:41:03,440 --> 00:41:03,799
Speaker 1: And why?

855
00:41:03,960 --> 00:41:04,000
Speaker 2: What?

856
00:41:04,480 --> 00:41:07,439
Speaker 1: What are the tastes in early taste, back of the tongue,

857
00:41:07,560 --> 00:41:10,239
Speaker 1: back of the after taste, Like what's the process that

858
00:41:10,360 --> 00:41:11,960
Speaker 1: someone should be trying to look for when they have

859
00:41:11,960 --> 00:41:12,200
Speaker 1: a game.

860
00:41:12,280 --> 00:41:13,920
Speaker 2: I think the first thing is the smell. That's the

861
00:41:14,000 --> 00:41:16,400
Speaker 2: most important thing. And as what we said before, you

862
00:41:16,440 --> 00:41:19,280
Speaker 2: know that. I think that's why the conversation around whiskey

863
00:41:19,360 --> 00:41:21,880
Speaker 2: is completely different to beer, because it's a process and

864
00:41:21,960 --> 00:41:23,920
Speaker 2: the type of thing it's slow, it's smell.

865
00:41:24,239 --> 00:41:25,719
Speaker 1: So what do you smell when you do that?

866
00:41:26,480 --> 00:41:29,959
Speaker 2: I can smell vanilla enimal. I can sort of smell

867
00:41:30,000 --> 00:41:31,200
Speaker 2: a little bit of spice.

868
00:41:31,719 --> 00:41:33,920
Speaker 1: Spice as in the chilly oh.

869
00:41:33,840 --> 00:41:36,120
Speaker 2: No more so type of thing. Is more than come

870
00:41:36,160 --> 00:41:38,840
Speaker 2: the yeah, come, come the cardam and you know, the

871
00:41:38,840 --> 00:41:40,040
Speaker 2: more powdery sort of form.

872
00:41:40,200 --> 00:41:41,080
Speaker 1: Yeah.

873
00:41:41,239 --> 00:41:43,560
Speaker 2: I think that's pretty important in that that that's the

874
00:41:43,600 --> 00:41:47,040
Speaker 2: process starts with the smell first. And as I said

875
00:41:47,040 --> 00:41:48,680
Speaker 2: to you before, a lot of the times that you know,

876
00:41:49,400 --> 00:41:54,080
Speaker 2: I'll put the glass to my lips, but actually won't swallow,

877
00:41:54,120 --> 00:41:56,120
Speaker 2: because I think it's fairly important to actually sort of

878
00:41:56,120 --> 00:42:04,400
Speaker 2: taste it on your lips first. I get a lot

879
00:42:04,440 --> 00:42:07,080
Speaker 2: of Christmas about it, a bit a bit of a

880
00:42:07,160 --> 00:42:08,600
Speaker 2: bit of Christmas pudding.

881
00:42:08,360 --> 00:42:10,560
Speaker 1: As in lakes, sultanas and raisins and.

882
00:42:10,520 --> 00:42:13,000
Speaker 2: Yeah, just that big sort of that that that big

883
00:42:13,280 --> 00:42:18,200
Speaker 2: rich bold you come currants and come, you know, the

884
00:42:18,200 --> 00:42:21,040
Speaker 2: whole flower and come the yeasty thing. What a Christmas

885
00:42:21,040 --> 00:42:23,520
Speaker 2: pudding is you know that whole richness about it, you know,

886
00:42:23,760 --> 00:42:28,040
Speaker 2: a bit maplely, that time of years syrup. Yeah, I

887
00:42:28,080 --> 00:42:30,239
Speaker 2: sort of find it that bit bit of sweetness come through,

888
00:42:30,840 --> 00:42:32,880
Speaker 2: and then once I do swallow, I think a lot

889
00:42:32,960 --> 00:42:35,480
Speaker 2: of it comes back down to what we spoke about

890
00:42:35,480 --> 00:42:41,360
Speaker 2: before with the chardonnay barrel. I find a bit almond butter.

891
00:42:41,680 --> 00:42:44,960
Speaker 2: It ends with that whole sort of caramel come. It's

892
00:42:45,000 --> 00:42:47,200
Speaker 2: like where you get almonds and you get when you

893
00:42:47,239 --> 00:42:48,759
Speaker 2: go to the nut shop, and you can see them

894
00:42:48,800 --> 00:42:50,880
Speaker 2: in various ways. You can get those ones are coated

895
00:42:50,920 --> 00:42:52,759
Speaker 2: in sugar, and those ones are coated in this, and

896
00:42:52,800 --> 00:42:55,040
Speaker 2: that one's I sort of find it's like nearly nearly

897
00:42:55,120 --> 00:42:58,880
Speaker 2: swelling or chewing on an almond that's been soaked in

898
00:42:59,000 --> 00:43:02,960
Speaker 2: maple syrup and baked in Christmas pudding and then just

899
00:43:03,000 --> 00:43:05,279
Speaker 2: sort of like pan fried in butter. But I'm not

900
00:43:05,560 --> 00:43:08,840
Speaker 2: I'm the I'm the everyone's Palett's difference. Like art, everyone

901
00:43:08,920 --> 00:43:11,560
Speaker 2: sees things different and everyone's palett's a little bit different

902
00:43:11,560 --> 00:43:15,080
Speaker 2: as well. But that's the basically overtone of how I

903
00:43:15,160 --> 00:43:17,680
Speaker 2: how I see it and how I taste it.

904
00:43:17,719 --> 00:43:20,839
Speaker 1: But and most people go, oh, that's beyond me. But

905
00:43:21,000 --> 00:43:23,279
Speaker 1: I actually I've as I've had more and more of

906
00:43:23,320 --> 00:43:26,399
Speaker 1: this over over the years, I'm actually starting to pick

907
00:43:26,480 --> 00:43:31,360
Speaker 1: up those let's call them flavors or odors or whatever

908
00:43:31,400 --> 00:43:31,920
Speaker 1: they are.

909
00:43:31,880 --> 00:43:32,480
Speaker 2: A nuances.

910
00:43:32,719 --> 00:43:33,200
Speaker 1: Nuances.

911
00:43:33,239 --> 00:43:36,479
Speaker 2: Yeah, if we sat down here with Andrew, obviously, because

912
00:43:36,480 --> 00:43:39,560
Speaker 2: Andrew has been Vita cultures and a white maker and

913
00:43:39,600 --> 00:43:42,400
Speaker 2: the owner of a bird hand along with his wife

914
00:43:43,120 --> 00:43:45,680
Speaker 2: and even the white maker, the way that they think

915
00:43:45,719 --> 00:43:50,359
Speaker 2: of describe is just phenomenal. Their palette is just extraordinary.

916
00:43:51,239 --> 00:43:53,799
Speaker 2: Dried apriy cots come in thing with a little bit

917
00:43:53,840 --> 00:43:56,040
Speaker 2: of current, then backed off with a little bit of spice,

918
00:43:56,040 --> 00:43:57,640
Speaker 2: and it's finished off with a little bit of pan

919
00:43:57,719 --> 00:44:00,719
Speaker 2: fry with cream. It's just like, oh, it is too.

920
00:44:01,239 --> 00:44:05,160
Speaker 2: You know, they're amazing, it's amazing. It's an amazing skill

921
00:44:05,239 --> 00:44:07,520
Speaker 2: to have. But also it's a it's a train palette

922
00:44:07,520 --> 00:44:11,400
Speaker 2: as well. You know, he's had tasted thousands and thousands

923
00:44:11,480 --> 00:44:13,719
Speaker 2: and thousands of samples of wine. You know, you've you've

924
00:44:13,760 --> 00:44:16,480
Speaker 2: tasted your hundreds of whiskeys in order to get what

925
00:44:16,520 --> 00:44:18,480
Speaker 2: this was. But at the end of the day, we

926
00:44:19,080 --> 00:44:21,680
Speaker 2: knew what we wanted, we knew where we wanted to sit,

927
00:44:21,800 --> 00:44:24,319
Speaker 2: we knew exactly what our favorite profile was going to be.

928
00:44:24,640 --> 00:44:28,400
Speaker 2: And lucky and fortunate we got Dareth we got that way, yeah, exactly,

929
00:44:28,440 --> 00:44:30,759
Speaker 2: and and and the and the lesson one that we

930
00:44:30,800 --> 00:44:33,760
Speaker 2: bring out mon't be compromised on any of those components either.

931
00:44:33,800 --> 00:44:36,279
Speaker 1: More goods. We only want quality anywhere at the end

932
00:44:36,280 --> 00:44:39,600
Speaker 1: of the day. In terms of winning the award, the

933
00:44:39,719 --> 00:44:45,440
Speaker 1: last award, it's all blind testing because it doesn't come

934
00:44:45,440 --> 00:44:46,680
Speaker 1: with our label on it. I don't know where it

935
00:44:46,719 --> 00:44:51,280
Speaker 1: comes from. The chardonnay finishing off and the chardenay barrels.

936
00:44:51,680 --> 00:44:54,439
Speaker 1: That's pretty unusual, I think.

937
00:44:54,719 --> 00:44:58,719
Speaker 2: I think, like with everything in business, And as I said,

938
00:44:58,719 --> 00:45:01,120
Speaker 2: you know which we spoke before, we're dealing with a

939
00:45:01,120 --> 00:45:04,839
Speaker 2: product here that's thousands of years old. So but as

940
00:45:05,560 --> 00:45:09,640
Speaker 2: technology has changed, and as you know, everyone's lifestyles change,

941
00:45:09,680 --> 00:45:12,120
Speaker 2: and what's on offer has changed as well, that people

942
00:45:12,200 --> 00:45:16,160
Speaker 2: are always experimenting with things. You know, they're experimenting. Remember

943
00:45:16,280 --> 00:45:18,120
Speaker 2: you told me one time that you know, one guy

944
00:45:18,239 --> 00:45:21,520
Speaker 2: was bringing blocks of ice back from the Antarctic to

945
00:45:21,600 --> 00:45:23,600
Speaker 2: melt top of the thing because he wanted the water there.

946
00:45:23,640 --> 00:45:27,160
Speaker 2: So they're always experimenting. In relation. You can't you're you're

947
00:45:27,160 --> 00:45:29,120
Speaker 2: not going to experiment too much sort of thing. In

948
00:45:29,160 --> 00:45:31,960
Speaker 2: relation to the three components. You might be able to

949
00:45:31,960 --> 00:45:33,480
Speaker 2: throw in a little bit of native in there and

950
00:45:33,560 --> 00:45:36,160
Speaker 2: relationship change of over profile and stuff, but those three

951
00:45:36,520 --> 00:45:39,879
Speaker 2: basically foundation ingredients will stay the same. So the only

952
00:45:39,920 --> 00:45:41,799
Speaker 2: other way that you can really sort of change and

953
00:45:42,160 --> 00:45:44,960
Speaker 2: explore more and experiment more is going to be via

954
00:45:45,360 --> 00:45:48,680
Speaker 2: not only the barrel component sort of thing, but what's

955
00:45:48,719 --> 00:45:50,360
Speaker 2: inside the barrel as well.

956
00:45:50,239 --> 00:45:53,160
Speaker 1: What's what has been previously inside the barrel, because because

957
00:45:53,160 --> 00:45:53,879
Speaker 1: it will coat the.

958
00:45:53,800 --> 00:45:58,719
Speaker 2: Out Yeah, exactly, So a lot of people have been

959
00:45:58,719 --> 00:46:01,600
Speaker 2: playing around, they've been playing and we were our first batch,

960
00:46:01,640 --> 00:46:04,040
Speaker 2: we put it in the nest eg charraz barrel. I remember,

961
00:46:04,080 --> 00:46:06,560
Speaker 2: I remember that instead of as I said, I described

962
00:46:06,560 --> 00:46:09,840
Speaker 2: the flavored profile just then at the end was that chardonnay,

963
00:46:09,920 --> 00:46:13,399
Speaker 2: that butty nuttery. Our first particular batch had that sort

964
00:46:13,440 --> 00:46:15,640
Speaker 2: of nearly very component at the end of it where

965
00:46:15,680 --> 00:46:16,719
Speaker 2: you sort of the last and.

966
00:46:16,600 --> 00:46:19,080
Speaker 1: That one also won best did that win in the water?

967
00:46:19,080 --> 00:46:20,480
Speaker 1: I can remember? I think that won on ward two.

968
00:46:20,719 --> 00:46:22,600
Speaker 1: That that was the first award. The second award was

969
00:46:23,920 --> 00:46:27,440
Speaker 1: and and one of the things that hand is famous

970
00:46:27,440 --> 00:46:31,840
Speaker 1: for globally is it is its bars like it. That's

971
00:46:32,400 --> 00:46:36,600
Speaker 1: at the top of the tree. List is the top

972
00:46:36,640 --> 00:46:39,160
Speaker 1: of your shelve up there. That that's the that's and

973
00:46:39,520 --> 00:46:42,680
Speaker 1: that's a big advantage for us, like huge relative to

974
00:46:42,680 --> 00:46:46,319
Speaker 1: any other whiskey maker in the country because they don't

975
00:46:46,320 --> 00:46:47,000
Speaker 1: have that access.

976
00:46:47,800 --> 00:46:50,880
Speaker 2: That's barrel. It's a barrel. That's that's the barrel. That's

977
00:46:51,239 --> 00:46:53,640
Speaker 2: that every single barrel, even though it's French oake and

978
00:46:53,719 --> 00:46:55,880
Speaker 2: down the road or you know in another region might

979
00:46:55,960 --> 00:46:59,000
Speaker 2: have French oak, but the French the barrel hasn't sat here.

980
00:46:59,000 --> 00:47:02,080
Speaker 2: It's completely different. We're a cool climate vineyard, yeah, you

981
00:47:02,080 --> 00:47:06,640
Speaker 2: know what I mean, So sour our grapes are going

982
00:47:06,680 --> 00:47:09,560
Speaker 2: to be completely different compared to somewhere over in Hunter Valley,

983
00:47:09,560 --> 00:47:12,080
Speaker 2: compared to you know, down the Flurio Peninsula down to

984
00:47:13,120 --> 00:47:16,680
Speaker 2: Mornington Peninsula, down over to Turnover in w A. It's

985
00:47:16,680 --> 00:47:20,160
Speaker 2: a completely different climate. So our barrels are completely different.

986
00:47:20,160 --> 00:47:22,480
Speaker 2: They sit which the boys might be able to get

987
00:47:22,480 --> 00:47:25,680
Speaker 2: some footage of, I think, like in the room next door.

988
00:47:25,760 --> 00:47:28,520
Speaker 2: So it's a completely different process can involve in what

989
00:47:28,560 --> 00:47:30,120
Speaker 2: it is type of thing in other regions.

990
00:47:30,600 --> 00:47:36,200
Speaker 1: Well, I've been I've really enjoyed because it's interesting. We're

991
00:47:36,200 --> 00:47:38,839
Speaker 1: over here to do some other stuff, and the boys said,

992
00:47:38,880 --> 00:47:41,799
Speaker 1: let's go down and talk to Paul and as you

993
00:47:41,840 --> 00:47:44,160
Speaker 1: do a podcast ourselves in relation to mark your own

994
00:47:44,200 --> 00:47:45,520
Speaker 1: products for a change.

995
00:47:45,440 --> 00:47:47,439
Speaker 2: You're always talking about other people, and I just turned

996
00:47:47,440 --> 00:47:49,680
Speaker 2: around on behalf of Andrew as well, and stuff like

997
00:47:49,760 --> 00:47:52,879
Speaker 2: what you've done in order for not only for us

998
00:47:52,920 --> 00:47:55,120
Speaker 2: as a business, but more so for me personally. I

999
00:47:55,160 --> 00:47:58,759
Speaker 2: just think that you're so humble, You're so authentic and

1000
00:47:58,840 --> 00:48:00,919
Speaker 2: so real and stuff that at the end of the day,

1001
00:48:00,920 --> 00:48:02,720
Speaker 2: from the moment that I sort of met you, probably

1002
00:48:02,719 --> 00:48:05,480
Speaker 2: around thirty years ago, you changed my life. And every

1003
00:48:05,520 --> 00:48:08,080
Speaker 2: single day or when I speak to you, whatever it

1004
00:48:08,120 --> 00:48:09,799
Speaker 2: may be, once a week or whatever it is, type

1005
00:48:09,800 --> 00:48:11,400
Speaker 2: of thing I come out and I say to my wife,

1006
00:48:11,600 --> 00:48:13,480
Speaker 2: he still makes me a better person than what I

1007
00:48:13,520 --> 00:48:15,239
Speaker 2: was in the ten minutes before I spoke to any

1008
00:48:15,280 --> 00:48:17,839
Speaker 2: sort of thing. Your philosophy on life, the time that

1009
00:48:17,880 --> 00:48:20,280
Speaker 2: you give and what you give back to the community

1010
00:48:20,320 --> 00:48:23,040
Speaker 2: and the people and especially business owners and stuff as well,

1011
00:48:23,360 --> 00:48:25,840
Speaker 2: is just extraordinary. And I just consider myself one of

1012
00:48:25,840 --> 00:48:29,279
Speaker 2: the most no I consider myself. I wake up in

1013
00:48:29,320 --> 00:48:31,319
Speaker 2: the morning the luckiest personal life, and I go to

1014
00:48:31,360 --> 00:48:33,319
Speaker 2: bed exactly the same because to be able to be

1015
00:48:33,400 --> 00:48:36,640
Speaker 2: bookended by the two business partners, I have a product

1016
00:48:36,640 --> 00:48:38,520
Speaker 2: that I'm so proud of, one one of the great

1017
00:48:38,600 --> 00:48:40,800
Speaker 2: visionaries of the world. With Andrew and what he's created

1018
00:48:40,840 --> 00:48:42,840
Speaker 2: here with wine and what he produces and stuff, and

1019
00:48:42,840 --> 00:48:45,360
Speaker 2: then for you and stuff. I just consider myself so

1020
00:48:45,480 --> 00:48:47,920
Speaker 2: lucky and fortunate and I'm just blessed in order to

1021
00:48:47,960 --> 00:48:49,920
Speaker 2: be able to have that affiliation with you. And I

1022
00:48:49,960 --> 00:48:53,240
Speaker 2: appreciate and I don't think there's been enough said inulation

1023
00:48:53,400 --> 00:48:55,880
Speaker 2: what you do not only for your community and for

1024
00:48:55,880 --> 00:48:58,040
Speaker 2: the people within it and the small business owners, but

1025
00:48:58,080 --> 00:48:59,359
Speaker 2: for Australia itself too.

1026
00:49:00,040 --> 00:49:02,520
Speaker 1: Man. I appreciate that. And by the way, Andrew and

1027
00:49:02,520 --> 00:49:04,120
Speaker 1: I would not have whiskey.

1028
00:49:03,880 --> 00:49:04,520
Speaker 2: If you weren't.

1029
00:49:04,560 --> 00:49:06,040
Speaker 1: You're doing it for us, I can tell you now.

1030
00:49:06,040 --> 00:49:10,840
Speaker 1: I pumped up, mate, Jesus mate, thank you, thank you.

1031
00:49:10,920 --> 00:49:11,920
Speaker 2: Enjoy