1 00:00:07,800 --> 00:00:11,959 Speaker 1: So when I started thinking about doing the tire Fire project, 2 00:00:12,640 --> 00:00:14,600 Speaker 1: we were in a meeting and I said, if we 3 00:00:14,600 --> 00:00:17,599 Speaker 1: were talking about some new products, and I said, if 4 00:00:17,640 --> 00:00:20,320 Speaker 1: I could make us a whiskey that tasted like straight 5 00:00:20,400 --> 00:00:24,599 Speaker 1: up poison, should I do it? And the agreement was definitely, 6 00:00:25,160 --> 00:00:28,159 Speaker 1: should definitely do that. Um and they and I just 7 00:00:28,240 --> 00:00:30,280 Speaker 1: kind of ran with it. Hello and welcome to Saber. 8 00:00:30,320 --> 00:00:36,320 Speaker 1: I'm Any and I'm Lauren Vogelbautman. Today we're talking about Scotch. Yeah, Scotch. 9 00:00:37,000 --> 00:00:39,440 Speaker 1: A couple of months ago, because we were so timely 10 00:00:39,520 --> 00:00:43,560 Speaker 1: here at Sabor, we got to visit a local Atlanta distillery, 11 00:00:43,600 --> 00:00:48,320 Speaker 1: American Spirit Works, for the release of tire Fire. Tire Fire, 12 00:00:49,040 --> 00:00:52,959 Speaker 1: which is a Scotch style peated malt whiskey. I got 13 00:00:52,960 --> 00:00:56,080 Speaker 1: to take a tour, try a sample, and they let 14 00:00:56,200 --> 00:01:00,800 Speaker 1: us interview them. I think that was a smart decision. 15 00:01:01,080 --> 00:01:03,800 Speaker 1: I think it. I think it was for everyone involved. 16 00:01:03,840 --> 00:01:06,000 Speaker 1: I think so we had a good time. We did. 17 00:01:06,520 --> 00:01:09,360 Speaker 1: And the voice you just heard was Justin Manglets, the 18 00:01:09,400 --> 00:01:13,640 Speaker 1: head distiller at a s W distillery. We also got 19 00:01:13,640 --> 00:01:18,520 Speaker 1: to speak with Chad Ralston are possibly Chadwick Ralston. He 20 00:01:18,760 --> 00:01:22,720 Speaker 1: a little hard to Pendel what he actually does. But 21 00:01:22,840 --> 00:01:25,839 Speaker 1: according to their website, he is the chief a Corn 22 00:01:25,920 --> 00:01:31,480 Speaker 1: Officer and Token Millennial and Certified Specialist of Spirits Chief 23 00:01:31,560 --> 00:01:35,920 Speaker 1: Acorn Officer. Yeah, but the thing is he I mean 24 00:01:35,959 --> 00:01:38,640 Speaker 1: he also he also does their marketing, so I suspect 25 00:01:38,680 --> 00:01:41,600 Speaker 1: that he wrote that copy. So that's on him, Chad, 26 00:01:41,720 --> 00:01:43,959 Speaker 1: look at your life in your choices. We're trying to 27 00:01:43,959 --> 00:01:48,400 Speaker 1: help you out here. You'll be hearing more from both 28 00:01:48,480 --> 00:01:51,360 Speaker 1: of them throughout this episode. Note they are not a sponsor. 29 00:01:51,400 --> 00:01:53,120 Speaker 1: It was just a cool thing we got to do. Yeah. 30 00:01:54,160 --> 00:01:56,960 Speaker 1: I think I mentioned before on the show that my 31 00:01:57,040 --> 00:01:59,680 Speaker 1: grandparents were big Scotch drinkers, and when I was little, 32 00:01:59,720 --> 00:02:02,840 Speaker 1: I would go visit their house and they would ask 33 00:02:02,880 --> 00:02:06,480 Speaker 1: me to go make them drinks. But I didn't know, 34 00:02:06,760 --> 00:02:09,720 Speaker 1: Like I I thought it was just some type of juice. 35 00:02:10,840 --> 00:02:13,600 Speaker 1: But I was definitely bringing my grandparents Scotch at a 36 00:02:13,720 --> 00:02:16,959 Speaker 1: young age. That's fine, as long as you weren't drinking, 37 00:02:17,520 --> 00:02:20,520 Speaker 1: that's okay. It was their very special juice. I wasn't 38 00:02:20,520 --> 00:02:25,480 Speaker 1: supposed to have any but I recently have gotten into 39 00:02:25,480 --> 00:02:29,919 Speaker 1: Scotch after a trip to Scotland, which surprised the Frize. 40 00:02:30,440 --> 00:02:33,320 Speaker 1: I did get to try a lot of scotch. Um. 41 00:02:33,680 --> 00:02:36,200 Speaker 1: I went on this Scotch Whiskey tour and it was 42 00:02:36,240 --> 00:02:40,079 Speaker 1: so cool. It had a ride there was like it 43 00:02:40,360 --> 00:02:43,920 Speaker 1: was big bubbles. Which distillery was that. It's actually not 44 00:02:43,960 --> 00:02:48,639 Speaker 1: a specific distillery. Um. It's called the Scotch Whiskey Experience 45 00:02:48,680 --> 00:02:52,320 Speaker 1: in Edinburgh and it is the largest collection of Scotch 46 00:02:52,320 --> 00:02:56,320 Speaker 1: whiskey in the world, I believe. And I have some 47 00:02:56,360 --> 00:02:57,960 Speaker 1: pictures and some videos. I meant to bring in some 48 00:02:58,040 --> 00:03:00,760 Speaker 1: props to show you, Lauren, but I forgot. It's okay, 49 00:03:00,760 --> 00:03:03,480 Speaker 1: I forgive you this time, just this time. Yeah, Um, 50 00:03:03,639 --> 00:03:06,600 Speaker 1: I I relatively, I don't may maybe about seven years 51 00:03:06,600 --> 00:03:10,040 Speaker 1: ago I started getting into into scotches and started, I mean, 52 00:03:10,120 --> 00:03:12,239 Speaker 1: it's it's it's overwhelming. There's so many different kinds and 53 00:03:12,280 --> 00:03:15,480 Speaker 1: there's so many different strong flavors involved. Uh. We touched 54 00:03:15,480 --> 00:03:19,040 Speaker 1: on a little bit about scotch in our episodes about 55 00:03:19,120 --> 00:03:22,639 Speaker 1: New Year's traditions and about bourbon or you know, whiskey 56 00:03:22,720 --> 00:03:26,280 Speaker 1: and cheersing. Yeah. I actually have a really funny memory 57 00:03:26,320 --> 00:03:29,960 Speaker 1: of this because we had just done that episode and 58 00:03:30,000 --> 00:03:32,880 Speaker 1: then I randomly had to go to South Africa for 59 00:03:32,919 --> 00:03:37,520 Speaker 1: work with one of our coworkers Ksey Pigram, who's kind 60 00:03:37,560 --> 00:03:41,040 Speaker 1: of quiet um on the quieter side. He's hilarious, but 61 00:03:41,120 --> 00:03:44,920 Speaker 1: he's you know, oh yeah, he saves it. Yes, and uh. 62 00:03:45,080 --> 00:03:47,440 Speaker 1: I had had this huge blowout fight with several of 63 00:03:47,440 --> 00:03:49,760 Speaker 1: my family members and had to leave straight from that 64 00:03:49,760 --> 00:03:52,080 Speaker 1: and get on the airport, and I had in back 65 00:03:52,080 --> 00:03:53,320 Speaker 1: of my head I wanted to do all these New 66 00:03:53,400 --> 00:03:55,640 Speaker 1: Year's traditions that we talked about in the episode. And 67 00:03:55,680 --> 00:03:59,040 Speaker 1: I remember I made Casey and bless him, he came 68 00:03:59,080 --> 00:04:00,440 Speaker 1: along with me. I was like, I've got to go 69 00:04:00,520 --> 00:04:04,400 Speaker 1: get some scotch, and I was telling him all about 70 00:04:04,400 --> 00:04:07,160 Speaker 1: my family drama. It's always one of those memories that 71 00:04:07,200 --> 00:04:10,640 Speaker 1: looking back is very funny and kind of special, but 72 00:04:10,680 --> 00:04:13,760 Speaker 1: at the time was a little bit traumatic. Yeah. I 73 00:04:13,840 --> 00:04:16,760 Speaker 1: was in a random bar in South Africa drinking Scotch 74 00:04:16,800 --> 00:04:20,400 Speaker 1: with a coworker under years. Well, that's not Casey is 75 00:04:20,440 --> 00:04:24,719 Speaker 1: a lovely human with on New Year's he is. But alright, alright, alright, alright. 76 00:04:24,720 --> 00:04:31,800 Speaker 1: This brings us to our question scotch. What is it? Well, 77 00:04:32,320 --> 00:04:36,760 Speaker 1: Scotch is a liquor made in Scotland from distilled, fermented 78 00:04:37,120 --> 00:04:41,839 Speaker 1: smoked grain broth. It's aged in oak barrels, which gives 79 00:04:41,839 --> 00:04:45,320 Speaker 1: it it's a characteristic color and allows further flavors to develop, 80 00:04:45,560 --> 00:04:48,479 Speaker 1: and the result is a tawny brown liquor with a 81 00:04:48,560 --> 00:04:53,200 Speaker 1: minimum a baby that's alcohol by volume of with flavors 82 00:04:53,360 --> 00:04:59,600 Speaker 1: that can range, but for example, smoke, earth wood, vanilla, fruit, herbs, spices, 83 00:04:59,760 --> 00:05:03,479 Speaker 1: not honey, brine, and possibly more smoke. They can be 84 00:05:03,560 --> 00:05:07,480 Speaker 1: quite smoky. Oh. Scotch style whiskeys are made all over 85 00:05:07,480 --> 00:05:10,440 Speaker 1: the world, including here in Atlanta, but actual Scotch from 86 00:05:10,480 --> 00:05:14,400 Speaker 1: Scotland is regulated by the Scotch Whiskey Association. Of course, 87 00:05:15,880 --> 00:05:20,119 Speaker 1: there are a lot of tutorials online I found about 88 00:05:20,160 --> 00:05:23,760 Speaker 1: how to enjoy scotch. It can be served us straight 89 00:05:23,960 --> 00:05:27,800 Speaker 1: or neat, or with ice on the rocks, or you 90 00:05:27,839 --> 00:05:30,440 Speaker 1: can open it up or cut it with a little 91 00:05:30,480 --> 00:05:33,359 Speaker 1: bit or a lot of water. In Japan, it's common 92 00:05:33,400 --> 00:05:36,600 Speaker 1: to add a decent amount of water. A very popularly 93 00:05:36,640 --> 00:05:40,520 Speaker 1: reported study published in found that, like legit, adding a 94 00:05:40,560 --> 00:05:43,200 Speaker 1: little bit of water to scotch improves the aroma and 95 00:05:43,240 --> 00:05:46,680 Speaker 1: the taste. Using computer simulations, the researchers found that the 96 00:05:46,720 --> 00:05:48,839 Speaker 1: dilution with a little bit of water brings some of 97 00:05:48,839 --> 00:05:52,000 Speaker 1: Scotch's flavor compounds to the surface of the drink, allowing 98 00:05:52,000 --> 00:05:56,440 Speaker 1: you to experience them more directly. In Madrid, it's often 99 00:05:56,480 --> 00:06:00,200 Speaker 1: mixed with ice and cola. In Shanghai, cold green eat 100 00:06:00,200 --> 00:06:03,160 Speaker 1: and ice and scotch is a popular drink and there's 101 00:06:03,160 --> 00:06:06,000 Speaker 1: a whole tasting process. This was part of my materials 102 00:06:06,000 --> 00:06:08,080 Speaker 1: that I forgot to bring that has that you know, 103 00:06:08,160 --> 00:06:12,400 Speaker 1: the special glass and you're like to swirl and basically 104 00:06:12,480 --> 00:06:14,440 Speaker 1: you look at it, smell it, and taste it, but 105 00:06:14,520 --> 00:06:18,240 Speaker 1: more detailed, because that's what you do with everything generally. 106 00:06:18,960 --> 00:06:22,120 Speaker 1: I'm trying to like simplify it. I'm like, m I 107 00:06:22,120 --> 00:06:25,039 Speaker 1: think I lost some of the extra stuff here. But 108 00:06:25,640 --> 00:06:28,080 Speaker 1: that's okay. That's that. Those are the basics. That's all right. 109 00:06:28,200 --> 00:06:32,039 Speaker 1: Maybe we can do a whole video. Oh that would 110 00:06:32,040 --> 00:06:35,440 Speaker 1: be great. Oh I miss videos. Okay, let's think about 111 00:06:35,480 --> 00:06:38,720 Speaker 1: it all right. But meanwhile, let's break down that creation 112 00:06:38,880 --> 00:06:41,440 Speaker 1: process a little bit, because understanding how scotch is made 113 00:06:41,480 --> 00:06:42,880 Speaker 1: is going to help with some of the terms we're 114 00:06:42,920 --> 00:06:46,200 Speaker 1: gonna be throwing around for the rest of this episode. So, Okay, 115 00:06:46,520 --> 00:06:50,880 Speaker 1: you're making scotch. You take some grains, probably mostly barley, 116 00:06:50,960 --> 00:06:54,960 Speaker 1: and you probably malt them Malting is a process by 117 00:06:55,000 --> 00:06:57,039 Speaker 1: which you break down some of the starches in a 118 00:06:57,120 --> 00:07:00,280 Speaker 1: grain into sugars, which is important when you start the 119 00:07:00,320 --> 00:07:03,359 Speaker 1: fermentation process later on, and you do this by encouraging 120 00:07:03,400 --> 00:07:07,200 Speaker 1: the grain to start the German nation process. Grains are seeds, remember, 121 00:07:07,200 --> 00:07:11,440 Speaker 1: which are just we condensed lockets of potential. Justin talked 122 00:07:11,480 --> 00:07:14,840 Speaker 1: about it a little bit, So malt can be really 123 00:07:14,880 --> 00:07:17,560 Speaker 1: any type of grain, but in this case barley that 124 00:07:17,680 --> 00:07:21,360 Speaker 1: has been germinated by soaking it in warm water and 125 00:07:21,400 --> 00:07:23,400 Speaker 1: letting it sit so that it sprouts, just like you 126 00:07:23,440 --> 00:07:26,280 Speaker 1: would start a seed at home in your garden. And 127 00:07:26,480 --> 00:07:30,560 Speaker 1: in that process, in the sprouting process, the complex starches 128 00:07:30,640 --> 00:07:34,280 Speaker 1: in the grain simplify and the bonds break and they 129 00:07:34,480 --> 00:07:40,240 Speaker 1: become simple starches, and the process creates a diastatic enzymes 130 00:07:40,280 --> 00:07:45,840 Speaker 1: in the grain which are capable of converting those starches 131 00:07:45,880 --> 00:07:48,440 Speaker 1: into sugar if heated up to the right temperature for 132 00:07:48,480 --> 00:07:52,680 Speaker 1: the right amount of time. So when you sprout that 133 00:07:52,760 --> 00:07:55,040 Speaker 1: barley to malt it, or sprout anything to malt it 134 00:07:55,680 --> 00:07:57,680 Speaker 1: in order to make it shelf stable so that it 135 00:07:57,720 --> 00:08:00,320 Speaker 1: can be stored for a period of time and used 136 00:08:00,320 --> 00:08:03,280 Speaker 1: by brewery or distillery or whatever, you have to dry 137 00:08:03,280 --> 00:08:09,640 Speaker 1: it out. Historically that was obviously not done with natural gas. 138 00:08:09,680 --> 00:08:12,680 Speaker 1: So in different places they use different things. Would would 139 00:08:12,680 --> 00:08:19,840 Speaker 1: have been very common um with lasers in Taiwan, that's 140 00:08:19,880 --> 00:08:23,600 Speaker 1: what that's what makes different. So yes, given the right 141 00:08:23,640 --> 00:08:26,960 Speaker 1: conditions temperature and lighten moisture, enzymes in a seed of 142 00:08:26,960 --> 00:08:30,440 Speaker 1: grain will start converting the compact starch there into sugars, 143 00:08:30,480 --> 00:08:34,040 Speaker 1: which other enzymes will use energy from to start building cellulose, 144 00:08:34,080 --> 00:08:36,000 Speaker 1: you know, the structural stuff that roots and stems are 145 00:08:36,000 --> 00:08:38,520 Speaker 1: made of. When you multi grain, you stop the process 146 00:08:38,559 --> 00:08:41,000 Speaker 1: after the starch is broken down into sugar by drying 147 00:08:41,000 --> 00:08:43,400 Speaker 1: it out. And in the case of Scotch, this is 148 00:08:43,400 --> 00:08:46,680 Speaker 1: where pete comes in, which brings me to a question 149 00:08:47,400 --> 00:08:49,920 Speaker 1: what is pete and why is it in my Scotch? 150 00:08:50,640 --> 00:08:53,600 Speaker 1: Pete is the fuel most often used to create heat 151 00:08:53,840 --> 00:08:57,760 Speaker 1: to dry out malted barley. For Scotch. We've got another 152 00:08:57,840 --> 00:09:02,760 Speaker 1: quote from justin here in Ireland it was forested, originally forested. 153 00:09:03,160 --> 00:09:07,360 Speaker 1: They used would traditionally Scotland even before the English cut 154 00:09:07,360 --> 00:09:09,319 Speaker 1: down all the trees that were there didn't have a 155 00:09:09,360 --> 00:09:12,600 Speaker 1: lot of trees. They mainly used pete, which is essentially 156 00:09:13,320 --> 00:09:18,720 Speaker 1: petrified mud from a bog, and when you burn that 157 00:09:18,840 --> 00:09:21,640 Speaker 1: to create heat, obviously it's also creating smoke, and that 158 00:09:22,360 --> 00:09:25,520 Speaker 1: in the process of using the heat to dry the barley, 159 00:09:25,559 --> 00:09:30,240 Speaker 1: that smoke infiltrates the husk material of the barley and 160 00:09:30,320 --> 00:09:35,680 Speaker 1: gives it the very peat smoky flavor. So that's basically 161 00:09:35,720 --> 00:09:39,560 Speaker 1: where the peat comes in. And the different levels of 162 00:09:40,080 --> 00:09:45,160 Speaker 1: um smokiness in the malt are governed by the amount 163 00:09:45,160 --> 00:09:48,000 Speaker 1: of peat, the type of pete that are used to 164 00:09:48,040 --> 00:09:51,280 Speaker 1: smoke the grain o Man pete is pretty cool. Like 165 00:09:51,360 --> 00:09:54,840 Speaker 1: as far as partially decomposed stuff goes, it's up there. 166 00:09:54,960 --> 00:09:58,040 Speaker 1: It's way up there. Yeah, So what happens is, Okay, 167 00:09:58,040 --> 00:10:01,160 Speaker 1: you've got a bog like a wetland area. Yeah, moss 168 00:10:01,160 --> 00:10:04,280 Speaker 1: and other vegetation will grow and die, and if the 169 00:10:04,320 --> 00:10:06,760 Speaker 1: area is wet enough and the temperatures are cool enough, 170 00:10:07,000 --> 00:10:10,360 Speaker 1: then new growth will press the dead stuff down into 171 00:10:10,360 --> 00:10:12,920 Speaker 1: the mud, and you'll wind up with that vegetation that 172 00:10:13,000 --> 00:10:17,920 Speaker 1: moss slowly decomposing and compacting more or less on its 173 00:10:17,960 --> 00:10:20,640 Speaker 1: own without much help from microbes because the water cuts 174 00:10:20,640 --> 00:10:23,720 Speaker 1: off microbes primary source of oxygen, and the temperatures aren't 175 00:10:23,720 --> 00:10:28,240 Speaker 1: warm enough for microbes to thrive, and the flavor that 176 00:10:28,360 --> 00:10:33,319 Speaker 1: these peat fires add is literal terroir u. Large bricks 177 00:10:33,320 --> 00:10:36,000 Speaker 1: of it are cut out of bogs and dried and 178 00:10:36,040 --> 00:10:39,000 Speaker 1: then used to smoke malt um. Some of the places 179 00:10:39,280 --> 00:10:41,320 Speaker 1: it's cut from have been at work producing this stuff 180 00:10:41,480 --> 00:10:46,400 Speaker 1: for five thousand years. If you're curious about the name, 181 00:10:46,720 --> 00:10:51,240 Speaker 1: tire fire of the Scotch that we got to try, Uh, 182 00:10:51,360 --> 00:10:55,480 Speaker 1: it works on two levels, the rubbery, smoky flavors in 183 00:10:55,520 --> 00:11:00,320 Speaker 1: the Scotch and the possibility to be a disaster. Yeah, 184 00:11:00,600 --> 00:11:03,040 Speaker 1: there's a lot of It's a really self deprecating kind 185 00:11:03,040 --> 00:11:06,199 Speaker 1: of thing here. They actually were hoping to minimize the 186 00:11:06,280 --> 00:11:10,320 Speaker 1: rubbery flavors in their Scotch style product. Those flavors come 187 00:11:10,360 --> 00:11:13,079 Speaker 1: from a group of compounds called creas soles that can 188 00:11:13,120 --> 00:11:15,320 Speaker 1: come from pete smoke. Creat Soles are used in the 189 00:11:15,320 --> 00:11:18,520 Speaker 1: manufacture of lots of products because they're good dissolvent. They 190 00:11:18,559 --> 00:11:21,679 Speaker 1: show up and everything from band aids to Sharpie's to lysols. 191 00:11:21,720 --> 00:11:24,760 Speaker 1: So if you've ever smelled scotch and went like, oh man, 192 00:11:24,800 --> 00:11:28,640 Speaker 1: that smells like band aids, you weren't wrong. You aren't wrong. No, 193 00:11:30,040 --> 00:11:34,880 Speaker 1: and don't be deterred. No, no, no, no no, there's nothing 194 00:11:34,880 --> 00:11:37,679 Speaker 1: inherently like poisonous about it, although it can smell a 195 00:11:37,720 --> 00:11:39,800 Speaker 1: little bit like poison. As they were saying at the 196 00:11:39,840 --> 00:11:43,080 Speaker 1: top of the episode, Yeah, there's this air of experimentation 197 00:11:43,120 --> 00:11:45,839 Speaker 1: about it that I love. So it's just this idea 198 00:11:46,000 --> 00:11:49,000 Speaker 1: it could be a tire fire, and that's just what 199 00:11:49,080 --> 00:11:51,880 Speaker 1: they started calling it. I'm a fan of the name. 200 00:11:52,240 --> 00:11:55,439 Speaker 1: Me too, Me too. Okay, So back to the process here. 201 00:11:55,559 --> 00:11:58,080 Speaker 1: So um, So, you dry out your malt, probably with 202 00:11:58,120 --> 00:12:00,760 Speaker 1: pete fire, and then you grind them and mash it. 203 00:12:00,800 --> 00:12:02,960 Speaker 1: That is, you you cook it with water to help 204 00:12:03,000 --> 00:12:06,360 Speaker 1: release all of those sugars. The solids are separated out, 205 00:12:06,440 --> 00:12:10,720 Speaker 1: and the liquid, called the wart, undergoes fermentation, which means 206 00:12:10,760 --> 00:12:13,440 Speaker 1: that you add yeast. The yeast eats a lot of 207 00:12:13,440 --> 00:12:16,720 Speaker 1: those sugars and excretes alcohol and flavor and carbon dioxide 208 00:12:17,760 --> 00:12:25,320 Speaker 1: yeast food. Yeah. The resulting wash that you get out 209 00:12:25,360 --> 00:12:28,720 Speaker 1: of that is maybe eight percent alcohol by volume. If 210 00:12:28,760 --> 00:12:31,880 Speaker 1: you stopped here, you'd have like, probably not really great beer. 211 00:12:32,240 --> 00:12:34,640 Speaker 1: But we're making whiskey. So we move on to distillation, 212 00:12:35,040 --> 00:12:38,480 Speaker 1: in which you concentrate the alcohol by separating it out 213 00:12:38,520 --> 00:12:41,319 Speaker 1: from some of the water. And this is possible because 214 00:12:41,360 --> 00:12:44,840 Speaker 1: alcohol evaporates at lower temperatures than water does. You heat 215 00:12:44,880 --> 00:12:48,079 Speaker 1: the whole liquid to below waters boiling point, and the 216 00:12:48,120 --> 00:12:51,880 Speaker 1: alcohol will vaporize and can be collected. Some of the 217 00:12:51,880 --> 00:12:54,800 Speaker 1: water and the flavor molecules can come along for the ride. 218 00:12:55,040 --> 00:12:57,719 Speaker 1: So after one run through still you're dealing with a 219 00:12:57,760 --> 00:13:01,120 Speaker 1: product that's about b V. After a second run it's 220 00:13:01,120 --> 00:13:05,600 Speaker 1: maybe like a b V, although legally you can keep 221 00:13:05,640 --> 00:13:12,840 Speaker 1: distilling it all the way up to you would probably 222 00:13:12,880 --> 00:13:19,320 Speaker 1: cut that before you sold it, probably probably I'm I'm 223 00:13:19,360 --> 00:13:22,520 Speaker 1: like greatly condensing the process here. Also, um, and I 224 00:13:22,520 --> 00:13:24,400 Speaker 1: didn't mean for that to be a pun, but there 225 00:13:24,440 --> 00:13:29,160 Speaker 1: we are. Um. It's a really complex chemistry experiment making whiskey. 226 00:13:29,360 --> 00:13:33,320 Speaker 1: During distillation, you're carefully controlling your temperatures and watching what 227 00:13:33,520 --> 00:13:36,640 Speaker 1: gets collected throughout the process, because all sorts of different 228 00:13:36,640 --> 00:13:40,320 Speaker 1: compounds vaporized as slightly different temperatures. You're looking to collect, 229 00:13:40,360 --> 00:13:43,040 Speaker 1: like the tasty ones from round about the middle of 230 00:13:43,080 --> 00:13:45,199 Speaker 1: the process. Some of the stuff from the end of 231 00:13:45,240 --> 00:13:48,280 Speaker 1: the process actually gets pushed back into every new batch. 232 00:13:48,360 --> 00:13:50,079 Speaker 1: So there's a little bit of a circle of life, 233 00:13:50,559 --> 00:13:55,280 Speaker 1: a circle of scotch, circle of scotch, circle of whiskey. 234 00:13:55,440 --> 00:14:00,840 Speaker 1: That sounds like a bad drinking game, tell you some 235 00:14:00,960 --> 00:14:12,320 Speaker 1: variation of it, yep, like in college goodness. One other 236 00:14:12,400 --> 00:14:17,320 Speaker 1: factor here, not in Lauren's college drinking times, but in 237 00:14:17,360 --> 00:14:20,080 Speaker 1: the distillation process is um that if you're using a 238 00:14:20,120 --> 00:14:23,480 Speaker 1: still that's made from copper, which is the traditional thing, 239 00:14:23,840 --> 00:14:25,720 Speaker 1: partially because it's easy to get copper out of the 240 00:14:25,720 --> 00:14:28,760 Speaker 1: ground and it's easy to manipulate it into like strong 241 00:14:28,920 --> 00:14:33,520 Speaker 1: but complex shapes, you're also adding flavor through a copper still. 242 00:14:33,560 --> 00:14:37,680 Speaker 1: Copper is a reactive metal. It can catalyze reactions between 243 00:14:38,040 --> 00:14:40,760 Speaker 1: some of the compounds in your wash, It can bind 244 00:14:41,000 --> 00:14:45,200 Speaker 1: to other compounds, and it can oxidize others. Yet, some 245 00:14:45,320 --> 00:14:48,400 Speaker 1: of the fruity flavor compounds and Scotch are created by 246 00:14:48,480 --> 00:14:51,560 Speaker 1: reactions with copper, and there are also some like rowdy 247 00:14:51,680 --> 00:14:56,360 Speaker 1: or sweaty flavors that are suppressed. Good times all around. Yeah. 248 00:14:57,920 --> 00:15:01,440 Speaker 1: Once it's distilled real like scotch from Scotland, is then 249 00:15:01,480 --> 00:15:04,680 Speaker 1: aged for at least three years in oak barrels. Often 250 00:15:04,760 --> 00:15:09,120 Speaker 1: these days previously used American sharred oak bourbon barrels are 251 00:15:09,240 --> 00:15:13,280 Speaker 1: used um as bourbon distillers must and or like to 252 00:15:13,440 --> 00:15:16,720 Speaker 1: use fresh barrels for every batch, and as the scotch 253 00:15:16,800 --> 00:15:19,920 Speaker 1: ages in these barrels, it pulls color and flavor compounds 254 00:15:19,920 --> 00:15:23,520 Speaker 1: from the wood and uh kind of concentrates and mellows 255 00:15:23,840 --> 00:15:27,520 Speaker 1: as various compounds soak into the wood and or evaporate out. 256 00:15:28,600 --> 00:15:31,480 Speaker 1: At bottling, distillers may dilute the scotch with water to 257 00:15:31,560 --> 00:15:34,920 Speaker 1: bring the final product down to a minimum of a 258 00:15:34,960 --> 00:15:37,120 Speaker 1: b V, though it can be bottled much higher at 259 00:15:37,120 --> 00:15:40,160 Speaker 1: the maker's discretion. Scotch labeled cask strength might be like 260 00:15:42,040 --> 00:15:49,800 Speaker 1: a m hmmm, Well that's distilling in a bottle, but 261 00:15:50,160 --> 00:15:53,080 Speaker 1: it doesn't in there because there there's not a lot 262 00:15:53,120 --> 00:15:55,440 Speaker 1: of types of scotch. Oh there are, and we will 263 00:15:55,440 --> 00:15:57,280 Speaker 1: get into those after we take a quick break for 264 00:15:57,280 --> 00:16:10,200 Speaker 1: a word from our sponsor, and we're back. Thank you sponsored, Yes, 265 00:16:10,240 --> 00:16:13,400 Speaker 1: thank you. Tell me as this ever happened to you. 266 00:16:13,400 --> 00:16:16,000 Speaker 1: You've been in the store, You've thought to yourself, I 267 00:16:16,040 --> 00:16:20,400 Speaker 1: want to try some scotch, show them in. We're overwhelmed 268 00:16:20,440 --> 00:16:24,480 Speaker 1: by the labels and numbers of types. There are so 269 00:16:24,520 --> 00:16:26,840 Speaker 1: many different words on those labels, and I don't know 270 00:16:26,920 --> 00:16:28,800 Speaker 1: what they mean. Well, I mean I do now because 271 00:16:28,800 --> 00:16:32,320 Speaker 1: I just researched it. But could you share this knowledge, yes, 272 00:16:32,640 --> 00:16:37,040 Speaker 1: I'd be happy to. Okay, so single malt might have 273 00:16:37,080 --> 00:16:39,880 Speaker 1: seen that on a thing. This means that the scotch 274 00:16:39,920 --> 00:16:42,560 Speaker 1: in question was made at a single distillery and that 275 00:16:42,680 --> 00:16:46,000 Speaker 1: the grain that went into it is nothing but malted barley. 276 00:16:46,080 --> 00:16:48,960 Speaker 1: For products other than like scotch from Scotland Scotch, the 277 00:16:49,000 --> 00:16:51,960 Speaker 1: malted grains could be things other than barley, but nothing 278 00:16:52,000 --> 00:16:56,360 Speaker 1: but barley in Scotland. For a single malt, okay, if 279 00:16:56,360 --> 00:16:59,960 Speaker 1: it's a single grain that's still from a single distiller, 280 00:17:00,440 --> 00:17:04,040 Speaker 1: but not entirely from malted grains. Back in the creation 281 00:17:04,200 --> 00:17:06,960 Speaker 1: part of the podcast, I was talking mostly about multi barley, 282 00:17:07,000 --> 00:17:10,679 Speaker 1: but you can totally use barley or wheat or corn 283 00:17:11,160 --> 00:17:15,520 Speaker 1: or confusingly for the single grain label. A blend of 284 00:17:15,640 --> 00:17:21,440 Speaker 1: multiple a blend of multiple single grains anyway, Yeah, yeah, yeah, yeah, 285 00:17:21,440 --> 00:17:26,360 Speaker 1: it's from a single distillery. Single means single distillery. And yes, However, 286 00:17:26,640 --> 00:17:30,280 Speaker 1: do note that um, either single malt or single grain 287 00:17:30,480 --> 00:17:36,000 Speaker 1: Scotches can still be blended after distillation and aging, as 288 00:17:36,040 --> 00:17:40,160 Speaker 1: long as the whiskey all comes from the same distillery. 289 00:17:40,280 --> 00:17:45,439 Speaker 1: Single means single distillery, got it, Yeah, blended Your scotch 290 00:17:45,520 --> 00:17:49,199 Speaker 1: might just say blended um and Okay, Blended scotches are 291 00:17:49,240 --> 00:17:53,360 Speaker 1: inherently collaborative. Different scotches are collected from more than one 292 00:17:53,359 --> 00:17:57,120 Speaker 1: distillery and combined by a master blender. If the word 293 00:17:57,160 --> 00:18:00,520 Speaker 1: blended appears with no further modifiers, it is a blend 294 00:18:00,600 --> 00:18:05,400 Speaker 1: of single malt and single grain scotches. If it's called 295 00:18:05,480 --> 00:18:08,120 Speaker 1: blended malt, then the scotches and the blend are all 296 00:18:08,400 --> 00:18:12,119 Speaker 1: single malt. And if it's called blended grain, then the 297 00:18:12,160 --> 00:18:17,679 Speaker 1: scotches in the blend are all single grain. Makes sense? Clear? 298 00:18:17,800 --> 00:18:21,160 Speaker 1: Is peat? Clear? Is peat? I mean basically, what we're 299 00:18:21,200 --> 00:18:24,080 Speaker 1: telling you is if you want to experiment, there's a 300 00:18:24,119 --> 00:18:27,200 Speaker 1: lot of experimentation for you to find out what you like. Yeah. Yeah, 301 00:18:27,200 --> 00:18:29,280 Speaker 1: and I think that there's a lot made of single 302 00:18:29,400 --> 00:18:32,120 Speaker 1: malt scotches. But it's not to say that any blended 303 00:18:32,119 --> 00:18:34,760 Speaker 1: ones are bad. Um. I mean, you know, it just 304 00:18:34,800 --> 00:18:36,760 Speaker 1: might be a different flavor experience. Some of them might 305 00:18:36,840 --> 00:18:38,760 Speaker 1: in fact like wines, like blended wines. Some of they 306 00:18:38,840 --> 00:18:43,480 Speaker 1: might even be more flavorful or smoother than any single 307 00:18:43,760 --> 00:18:46,880 Speaker 1: whatever product might be. I don't know. It's nice to experiment, 308 00:18:46,920 --> 00:18:48,880 Speaker 1: to see what different distilleries are doing and to see 309 00:18:48,920 --> 00:18:52,320 Speaker 1: what they do together. Don't judge a Scotch by its 310 00:18:52,400 --> 00:18:56,600 Speaker 1: label less, that's how you want to judge your stoff. 311 00:18:58,720 --> 00:19:01,919 Speaker 1: You can you can quote me on that. That's a 312 00:19:01,960 --> 00:19:05,840 Speaker 1: T shirt. I think so. All right, speaking of all 313 00:19:05,880 --> 00:19:11,880 Speaker 1: these types of Scotch, how the heck do you spell whiskey? Who? Well, 314 00:19:12,400 --> 00:19:17,639 Speaker 1: if it's Scotch whiskey in Scotland, and in Scotland, England 315 00:19:17,640 --> 00:19:22,080 Speaker 1: and Canada it's Scotch whiskey with no E and whiskey 316 00:19:22,200 --> 00:19:25,960 Speaker 1: and no scotch either, but specifically whiskey here. And the 317 00:19:26,080 --> 00:19:29,800 Speaker 1: stuff made in Ireland and the US is Scotch whiskey 318 00:19:29,840 --> 00:19:32,480 Speaker 1: with any I always spell it with an E. I 319 00:19:33,080 --> 00:19:38,359 Speaker 1: suspect I would be judged harshly. Chad has a probably apocryphal, 320 00:19:38,359 --> 00:19:41,840 Speaker 1: but very fun story about why this spelling difference exists. 321 00:19:41,920 --> 00:19:44,040 Speaker 1: There's a little bit of a little bit of lore 322 00:19:44,200 --> 00:19:47,320 Speaker 1: around the whiskey with an E and whiskey without any 323 00:19:47,480 --> 00:19:50,720 Speaker 1: spelling of whiskey. And the best explanation I've heard is 324 00:19:50,760 --> 00:19:55,920 Speaker 1: that the Scottish label printers dropped the hundreds of years 325 00:19:55,920 --> 00:19:58,440 Speaker 1: ago because it wasted ink, and so they were being 326 00:19:59,800 --> 00:20:05,720 Speaker 1: I that's true if we talk about Scotch numbers, alright, 327 00:20:05,840 --> 00:20:08,640 Speaker 1: sort of related to that types of Scotch thing. There 328 00:20:08,640 --> 00:20:14,640 Speaker 1: are also five areas of Scotch production in Scotland Spaceside, Isla, 329 00:20:14,960 --> 00:20:20,200 Speaker 1: Campbelton or possibly Campbelltown, Lowland and Highland and these labels 330 00:20:20,200 --> 00:20:24,480 Speaker 1: can only appear on whiskey is produced solely in that region. Yeah, 331 00:20:24,520 --> 00:20:27,800 Speaker 1: those are the areas with legal protection for using those 332 00:20:27,880 --> 00:20:30,840 Speaker 1: names like Champagne. Um. You may have also heard of 333 00:20:30,880 --> 00:20:34,440 Speaker 1: Islands Scotch uh that in space Side are I both 334 00:20:34,480 --> 00:20:38,600 Speaker 1: actually subdivisions of Highlands UM. Each area tends to produce 335 00:20:38,680 --> 00:20:43,199 Speaker 1: pretty distinctive Scotches due to use of specialized ingredients and processes. 336 00:20:43,840 --> 00:20:47,520 Speaker 1: And Scotch is big business, especially as you might imagine 337 00:20:47,520 --> 00:20:50,840 Speaker 1: for Scotland. A report from twenty twelve found the annual 338 00:20:50,840 --> 00:20:54,600 Speaker 1: gross revenue comes out to four billion pounds. Three point 339 00:20:54,640 --> 00:20:58,920 Speaker 1: four five billion is from exports. The Scotch whiskey industry 340 00:20:58,920 --> 00:21:02,159 Speaker 1: employees ten thou and Scottish people and thirty five thousand 341 00:21:02,280 --> 00:21:06,720 Speaker 1: jobs on top of that. But it's still got a 342 00:21:06,720 --> 00:21:10,120 Speaker 1: lot of room to grow. Here's justin Yeah, so whiskey 343 00:21:10,200 --> 00:21:16,560 Speaker 1: whiskey is it's it's kind of strange. It's still very segmented. 344 00:21:16,600 --> 00:21:18,880 Speaker 1: Like there we still get people coming in that say, oh, 345 00:21:18,920 --> 00:21:21,400 Speaker 1: I only like bourbon, And there are plenty of people 346 00:21:21,440 --> 00:21:24,520 Speaker 1: that say I only drink I loved heavy pewated whiskeys. 347 00:21:25,000 --> 00:21:27,520 Speaker 1: But nobody goes to a restaurant and they're like, I 348 00:21:27,600 --> 00:21:31,200 Speaker 1: only eat hamburgers, Bring me ribs. If you don't have ribs, 349 00:21:31,200 --> 00:21:33,440 Speaker 1: I'm leaving. I only eat ribbs, you know. And we're 350 00:21:33,440 --> 00:21:37,320 Speaker 1: still in that realm with a lot of spirits consumers 351 00:21:37,359 --> 00:21:40,600 Speaker 1: in the whiskey world, and we are we want to 352 00:21:40,600 --> 00:21:43,280 Speaker 1: be able to offer a wide array and also expand 353 00:21:43,280 --> 00:21:46,200 Speaker 1: people's horizons, just like the brewery the craft breweries were 354 00:21:46,240 --> 00:21:50,920 Speaker 1: doing fifteen years ago, ten years ago. Speaking of expanding horizons, 355 00:21:52,800 --> 00:21:56,080 Speaker 1: we have some Scotch history for you. Yes, but first 356 00:21:56,200 --> 00:21:58,040 Speaker 1: we have a quick break for word from our sponsor 357 00:22:07,840 --> 00:22:12,080 Speaker 1: and we're back, Thank you. Sponsored than the history of Scotch. 358 00:22:12,800 --> 00:22:18,600 Speaker 1: Easy peas right, oh yeah, simple, there's an easy pizza 359 00:22:18,720 --> 00:22:21,440 Speaker 1: joke in there somewhere that that was it. It was bad. 360 00:22:22,000 --> 00:22:26,879 Speaker 1: Moving on. Distillation probably arrived in Scotland via missionary monks 361 00:22:26,880 --> 00:22:31,400 Speaker 1: in the fourth and fifth centuries. See. By the fifteen 362 00:22:31,560 --> 00:22:35,280 Speaker 1: century CE, distillation and the spirits that resulted from them 363 00:22:35,400 --> 00:22:39,160 Speaker 1: could be found a cross Europe. The first written record 364 00:22:39,200 --> 00:22:43,440 Speaker 1: of Scotch production comes to us from some tax records. YEP. 365 00:22:44,200 --> 00:22:49,440 Speaker 1: The X Checker rolls a k ye olden tax records. 366 00:22:50,000 --> 00:22:53,680 Speaker 1: It said eight bowls of malt to Friar John Core, 367 00:22:53,760 --> 00:22:59,560 Speaker 1: wherewith to make Aqua vitai, or the water of life. This, 368 00:22:59,720 --> 00:23:03,840 Speaker 1: by the way, was enough to make around fifteen thousand bottles. 369 00:23:04,160 --> 00:23:07,199 Speaker 1: So it seems that by this time making Scotch was 370 00:23:07,280 --> 00:23:10,520 Speaker 1: fairly common. I don't think they went from zero to 371 00:23:12,720 --> 00:23:16,920 Speaker 1: if they did. What a party, What a party? Very experimental. 372 00:23:17,480 --> 00:23:18,720 Speaker 1: You know, I got this new thing. I'm gonna make 373 00:23:18,760 --> 00:23:20,520 Speaker 1: fifteen bottles of it. I think it's gonna be great. 374 00:23:23,000 --> 00:23:25,879 Speaker 1: Although this would probably have been a very bad party, 375 00:23:25,920 --> 00:23:29,720 Speaker 1: because probably this stuff was way stronger than what we're 376 00:23:29,800 --> 00:23:33,280 Speaker 1: used to and possibly even dangerous, a little bit hazardous, 377 00:23:33,359 --> 00:23:37,760 Speaker 1: a little bit. It was also primarily, if not entirely Multipski. 378 00:23:38,800 --> 00:23:43,600 Speaker 1: Records from show that King James the Fourth ordered aquavi tie. 379 00:23:43,680 --> 00:23:46,239 Speaker 1: It was believed to be medicinal, and people took it 380 00:23:46,320 --> 00:23:51,879 Speaker 1: for a whole host of things, prolonging your life, easy, 381 00:23:52,080 --> 00:23:56,080 Speaker 1: colic palsy, and smallpox. It became a big part of 382 00:23:56,080 --> 00:23:58,520 Speaker 1: tradition and social life in Scotland, as we touched on 383 00:23:58,560 --> 00:24:01,800 Speaker 1: a bit our New Year's traditions episod zode. You offered 384 00:24:01,800 --> 00:24:03,600 Speaker 1: it to guess when they arrived. It was something you 385 00:24:03,680 --> 00:24:06,000 Speaker 1: drank to keep away the cold. It was a very 386 00:24:06,720 --> 00:24:10,919 Speaker 1: social Yeah. Scotch was being made all across Scotland by 387 00:24:10,960 --> 00:24:14,160 Speaker 1: the seventeenth century. Beckard show it popped up at funerals 388 00:24:14,160 --> 00:24:16,920 Speaker 1: and was noted at more than one breaking an entering. 389 00:24:16,960 --> 00:24:19,760 Speaker 1: It was just like there were scotch there, or scotch 390 00:24:19,840 --> 00:24:25,919 Speaker 1: was involved, I'm not saying. But in sixteen ninety we 391 00:24:25,960 --> 00:24:29,720 Speaker 1: get the first known mention of a distillery Frontosh of 392 00:24:29,800 --> 00:24:34,040 Speaker 1: Culloden in the Acts of Parliament, but there were almost 393 00:24:34,080 --> 00:24:38,440 Speaker 1: certainly distilleries operating prior to that. Tax records. Again with 394 00:24:38,520 --> 00:24:41,840 Speaker 1: the tax records show the excise Act of the Scottish 395 00:24:41,880 --> 00:24:45,600 Speaker 1: Parliament called for a tax on every pint of aqua 396 00:24:45,680 --> 00:24:50,080 Speaker 1: vitai or other strong liquid. The Act of Union with 397 00:24:50,160 --> 00:24:53,439 Speaker 1: England and seventeen o seven drove a lot of distillers 398 00:24:53,520 --> 00:24:58,000 Speaker 1: to making and selling their stuff illegally, and this led 399 00:24:58,000 --> 00:25:01,680 Speaker 1: to a lot of skirmishes between the tax collectors also 400 00:25:01,760 --> 00:25:05,320 Speaker 1: called gaugers, and the distillers who found that these taxes 401 00:25:05,400 --> 00:25:08,840 Speaker 1: made staying in business impossible, and the laws were written 402 00:25:08,840 --> 00:25:14,000 Speaker 1: in a language that wasn't their own. Scott smuggling became huge. 403 00:25:14,080 --> 00:25:15,920 Speaker 1: For a century and a half, it was the norm. 404 00:25:16,000 --> 00:25:19,960 Speaker 1: By seventeen eighty there were eight legal distilleries and four 405 00:25:20,080 --> 00:25:25,000 Speaker 1: hundred illegal ones. Ministers of the Church of Scotland sometimes 406 00:25:25,000 --> 00:25:29,200 Speaker 1: made space for storage of scotch in their pulpits and 407 00:25:29,240 --> 00:25:33,720 Speaker 1: would occasionally transport it in coffins. Stills were hidden in 408 00:25:33,760 --> 00:25:36,640 Speaker 1: the hills, and smugglers had a system for signaling each 409 00:25:36,680 --> 00:25:40,760 Speaker 1: other about excise officers in the area. More than half 410 00:25:40,920 --> 00:25:45,240 Speaker 1: the product was illegal, and in the eighteen twenties and 411 00:25:45,480 --> 00:25:48,800 Speaker 1: the eighteen twenties saw the closing of fourteen thousand illicit 412 00:25:48,920 --> 00:25:54,639 Speaker 1: stills a year. The government was doing its damnedest to 413 00:25:54,680 --> 00:25:57,479 Speaker 1: regulate the whiskey business, but illegal whiskey was all their 414 00:25:57,520 --> 00:25:59,600 Speaker 1: age in the eighteenth century. It reached a point that 415 00:25:59,640 --> 00:26:03,960 Speaker 1: in eighty three the government passed another excise Act, one 416 00:26:04,000 --> 00:26:07,159 Speaker 1: that outlawed small stills and collected a per gallon tax 417 00:26:07,240 --> 00:26:11,679 Speaker 1: and licensing fee for larger distilleries. This did the trick 418 00:26:11,960 --> 00:26:17,879 Speaker 1: after a bit. Meanwhile, wooden barrels made by Cooper's in 419 00:26:18,359 --> 00:26:21,600 Speaker 1: Scotland and the rest of the now United Kingdom had 420 00:26:21,680 --> 00:26:25,080 Speaker 1: become expensive. Most of the oak in the area had 421 00:26:25,160 --> 00:26:27,879 Speaker 1: been going to making all those ships that made England 422 00:26:27,920 --> 00:26:32,080 Speaker 1: such a powerhouse during globalization. France, though, which had greater 423 00:26:32,200 --> 00:26:35,439 Speaker 1: land resources and had started a forest conservancy program in 424 00:26:35,440 --> 00:26:38,760 Speaker 1: the mid sixteen hundreds helpful, was making lots of barrels 425 00:26:38,760 --> 00:26:42,320 Speaker 1: for its wines and fortified wines like port and sherry. 426 00:26:42,840 --> 00:26:45,680 Speaker 1: So as treaties in the early eighteen hundreds started allowing 427 00:26:45,720 --> 00:26:49,399 Speaker 1: greater trade between France and the UK. More of these 428 00:26:49,440 --> 00:26:52,600 Speaker 1: wine products wound up in UK ports, where they would 429 00:26:52,600 --> 00:26:56,160 Speaker 1: be bottled for sale. At Port, the spent barrels were 430 00:26:56,240 --> 00:26:59,760 Speaker 1: up for sale and Scotch distillers bottom up. These barrels 431 00:27:00,000 --> 00:27:03,720 Speaker 1: needed us lightly sweeter, darker Scotches as they drew compounds 432 00:27:03,720 --> 00:27:05,560 Speaker 1: from the wood and from the wine that it had 433 00:27:05,600 --> 00:27:11,560 Speaker 1: previously held in one Anus Coffee's invention of the patent 434 00:27:12,080 --> 00:27:17,240 Speaker 1: or Coffee still allowed for continuous distillation process, which in 435 00:27:17,320 --> 00:27:21,920 Speaker 1: turn led to grain whiskey and the new milder flavored 436 00:27:21,920 --> 00:27:28,040 Speaker 1: whiskey boosted Scotches sales outside of Scotland. So did the 437 00:27:28,240 --> 00:27:31,720 Speaker 1: decimation of France's vineyards in the eighteen eighties by the 438 00:27:31,760 --> 00:27:34,919 Speaker 1: felix era Beato, which we've talked about in Champagne and 439 00:27:35,000 --> 00:27:38,920 Speaker 1: also some other alcohol related episodes. A huge absent. Yeah, 440 00:27:38,960 --> 00:27:41,280 Speaker 1: it's part of why absent got so big as well, right, 441 00:27:41,280 --> 00:27:44,960 Speaker 1: because there was no more wine because this American beetle 442 00:27:45,080 --> 00:27:50,280 Speaker 1: was like, s up, gonna blight your wine, grapes, No 443 00:27:50,320 --> 00:27:54,000 Speaker 1: American beetle. No. But this was good news for Scotch 444 00:27:54,000 --> 00:27:58,920 Speaker 1: because people started stubbing out brandy for Scotch. And when 445 00:27:59,119 --> 00:28:02,760 Speaker 1: bourbon distill lation really kicked off after the American prohibition 446 00:28:02,840 --> 00:28:06,159 Speaker 1: ended in the nineteen thirties and new laws dictated that 447 00:28:06,200 --> 00:28:10,359 Speaker 1: bourbon be aged in new barrels for every batch, American 448 00:28:10,520 --> 00:28:14,000 Speaker 1: bourbon barrels, like once used bourbon barrels, flooded the barrel 449 00:28:14,040 --> 00:28:17,560 Speaker 1: market simultaneously a port and sherry. We're losing popularity in 450 00:28:17,600 --> 00:28:21,120 Speaker 1: the United Kingdom, so fewer of those barrels were being imported. 451 00:28:21,760 --> 00:28:24,719 Speaker 1: The Scotch aged in bourbon barrels is more like what 452 00:28:24,760 --> 00:28:26,359 Speaker 1: we're used to today. It's a little bit lighter in 453 00:28:26,440 --> 00:28:28,840 Speaker 1: flavor and color, with more of the vanillas that are 454 00:28:28,880 --> 00:28:33,200 Speaker 1: so common in bourbon. It really changed the industry. Yeah, 455 00:28:33,280 --> 00:28:35,640 Speaker 1: and there's a. It's a whole big world out there 456 00:28:35,680 --> 00:28:38,320 Speaker 1: of Scotch and oh goodness, this is yeah, just glancing 457 00:28:38,440 --> 00:28:41,640 Speaker 1: glancing off the surface. If you've been intimidated by it, 458 00:28:42,160 --> 00:28:46,400 Speaker 1: um or if you've had some but one experience was bad, 459 00:28:46,720 --> 00:28:52,000 Speaker 1: I would say, through some experimenting, Um yeah interested, absolutely, yeah, 460 00:28:52,040 --> 00:28:55,080 Speaker 1: try try some others, like maybe maybe look up look 461 00:28:55,160 --> 00:28:59,080 Speaker 1: up some of the common flavor profiles of those different 462 00:28:59,520 --> 00:29:02,680 Speaker 1: areas of Scotch production and pick the ones that sound 463 00:29:02,760 --> 00:29:06,520 Speaker 1: like you wouldn't hate them. Yes, that's a good starting point. 464 00:29:06,760 --> 00:29:10,040 Speaker 1: Always a good starting point. And um, thank you to 465 00:29:11,080 --> 00:29:14,800 Speaker 1: a s W Distillery and Justin and Chad for speaking 466 00:29:14,800 --> 00:29:17,480 Speaker 1: with those Oh absolutely yeah, we um we only used 467 00:29:17,640 --> 00:29:20,000 Speaker 1: most of what we talked about with them was pretty 468 00:29:20,000 --> 00:29:22,600 Speaker 1: specific to what they are doing at their distillery, which 469 00:29:22,640 --> 00:29:26,520 Speaker 1: is actually very fascinating, um in terms of how they're 470 00:29:26,600 --> 00:29:30,440 Speaker 1: using a blend of traditional processes and ingredients and their 471 00:29:30,480 --> 00:29:33,520 Speaker 1: own like just what's working for them um out of 472 00:29:33,520 --> 00:29:37,760 Speaker 1: either necessity mostly necessity necessity, or or just what they like. 473 00:29:38,320 --> 00:29:41,000 Speaker 1: And it's a great story. And we're going to be 474 00:29:41,080 --> 00:29:44,360 Speaker 1: releasing the rest of that interview as a bonus episode 475 00:29:44,600 --> 00:29:48,320 Speaker 1: for y'all to enjoy as well. Yep, just in time 476 00:29:48,320 --> 00:29:51,000 Speaker 1: for the holidays. Unless you're listening to this at any 477 00:29:51,000 --> 00:29:55,280 Speaker 1: other time then still maybe, Yeah, I mean just in time. 478 00:29:55,320 --> 00:29:59,480 Speaker 1: How do we define that? Really? And yeah, be on 479 00:29:59,560 --> 00:30:02,760 Speaker 1: the lookout for tire fire in stores or see if 480 00:30:02,760 --> 00:30:05,320 Speaker 1: you can order a bottle. I'm they are not paying 481 00:30:05,320 --> 00:30:07,360 Speaker 1: you to say that. I have just been very much 482 00:30:07,560 --> 00:30:10,680 Speaker 1: enjoying a bottle myself, so I don't know. It's very 483 00:30:10,680 --> 00:30:13,840 Speaker 1: good for it's very smoky. It is very smoky, I 484 00:30:13,880 --> 00:30:16,440 Speaker 1: mean fires in the night. Yeah, and that one of 485 00:30:16,480 --> 00:30:19,000 Speaker 1: the reasons I liked having it. We had it at 486 00:30:19,000 --> 00:30:22,240 Speaker 1: our dn D session one time is because, as I've said, 487 00:30:22,320 --> 00:30:28,080 Speaker 1: there's always a theme and usually are our sessions fire. 488 00:30:29,080 --> 00:30:36,880 Speaker 1: Way to put what happens, yes going poorly is yeah, yes, 489 00:30:37,960 --> 00:30:40,800 Speaker 1: But anyway, this brings us to the end of our 490 00:30:40,840 --> 00:30:48,200 Speaker 1: Scotch episode and to listen normalal Yes, that's what I 491 00:30:48,240 --> 00:30:51,200 Speaker 1: meant to do in the eggnog episode and then completely failed. 492 00:30:51,920 --> 00:30:55,800 Speaker 1: It's a cheer thing. It's cheers, It's a cheers Mary wrote, 493 00:30:56,120 --> 00:30:59,440 Speaker 1: I'm currently doing a semester abroad in Scotland and yes, 494 00:30:59,480 --> 00:31:02,040 Speaker 1: Haggis is everywhere. One of my roommates is from England, 495 00:31:02,080 --> 00:31:04,120 Speaker 1: so of course we had to have a Christmas pudding, 496 00:31:04,600 --> 00:31:06,920 Speaker 1: since the rest of us had never had one. We 497 00:31:07,080 --> 00:31:09,440 Speaker 1: just bought a ready made one rather than attempt to 498 00:31:09,480 --> 00:31:13,040 Speaker 1: make one. After drowning it in brandy and drinking a bit, 499 00:31:13,400 --> 00:31:17,000 Speaker 1: we happily lit it on fire. I've attached a video 500 00:31:17,000 --> 00:31:20,080 Speaker 1: where you can hear my happy, tipsy yay's. Sadly, I 501 00:31:20,120 --> 00:31:22,840 Speaker 1: had not drunk nearly enough to stomach actually eating it, 502 00:31:22,880 --> 00:31:25,320 Speaker 1: and promptly spit it out and handed my roommate the 503 00:31:25,360 --> 00:31:28,800 Speaker 1: rest on my plate. In my opinion, Christmas pudding should 504 00:31:28,840 --> 00:31:32,360 Speaker 1: be burned like a candle rather than actually eaten. Sorry Britt's, 505 00:31:32,480 --> 00:31:39,040 Speaker 1: but fruit cake is gross, followed by many exclamations the 506 00:31:39,160 --> 00:31:43,120 Speaker 1: video was lovely one thanks for sending it. But I 507 00:31:43,200 --> 00:31:48,680 Speaker 1: submit that maybe homemade, homemade, maybe, maybe it could still 508 00:31:48,680 --> 00:31:51,000 Speaker 1: be gross. Yeah, we don't know. Yeah, As I've said, 509 00:31:51,000 --> 00:31:53,040 Speaker 1: I haven't tried any yet. I have high hope, so 510 00:31:53,160 --> 00:31:56,000 Speaker 1: I'm pretty convinced. I don't like it to be let 511 00:31:56,080 --> 00:32:01,640 Speaker 1: down if I don't know. Okay, Well, Alanie wrote, When 512 00:32:01,640 --> 00:32:03,400 Speaker 1: I was a little girl, my sister, my cousin, and 513 00:32:03,400 --> 00:32:05,760 Speaker 1: I were taking a bath. My mom was a few 514 00:32:05,840 --> 00:32:07,840 Speaker 1: rooms over, enjoying a cup of coffee and a few 515 00:32:07,840 --> 00:32:10,000 Speaker 1: minutes a piece. As it's always the case when a 516 00:32:10,040 --> 00:32:12,520 Speaker 1: mom sits down for more than two seconds, we immediately 517 00:32:12,560 --> 00:32:14,800 Speaker 1: called out for her. My sister and I kept yelling 518 00:32:14,800 --> 00:32:17,480 Speaker 1: about how my cousin was making bubbles. My mom yelled 519 00:32:17,480 --> 00:32:19,160 Speaker 1: back that it was okay to have bubbles in the bath. 520 00:32:20,320 --> 00:32:22,400 Speaker 1: After a while, as our calls became more intense, she 521 00:32:22,480 --> 00:32:24,360 Speaker 1: put her coffee down and came back to where we were. 522 00:32:24,920 --> 00:32:27,239 Speaker 1: She what she found was that my cousin had been 523 00:32:27,320 --> 00:32:29,920 Speaker 1: chewing at least two pieces of bubblegum and dropped it 524 00:32:29,920 --> 00:32:32,920 Speaker 1: in the bath. The gun had melted and spread all 525 00:32:32,920 --> 00:32:35,800 Speaker 1: over the bath, in our hair, all over our bodies, 526 00:32:35,880 --> 00:32:39,000 Speaker 1: and the tub. My poor mom got to spend the 527 00:32:39,040 --> 00:32:41,840 Speaker 1: next couple of hours rebathing us and washing her hair 528 00:32:41,880 --> 00:32:45,360 Speaker 1: with peanut butter gasp, sorry Annie, to try to get 529 00:32:45,360 --> 00:32:48,160 Speaker 1: it out. To this day, the bubble gum story is 530 00:32:48,200 --> 00:32:51,880 Speaker 1: a favorite passed around at family events. So anyway, I 531 00:32:51,960 --> 00:32:57,600 Speaker 1: just wanted to pass along my gum experience that sounds horrible. 532 00:32:59,000 --> 00:33:01,880 Speaker 1: Two things about this is the subject line of the 533 00:33:02,000 --> 00:33:07,320 Speaker 1: email was bubbles not the monkey, which caused very fun 534 00:33:07,400 --> 00:33:12,640 Speaker 1: conversation around the office kitchen table because I didn't get it, 535 00:33:12,760 --> 00:33:16,440 Speaker 1: but apparently it's the name of Michael Jackson's monkey. Oh. 536 00:33:16,760 --> 00:33:19,600 Speaker 1: I didn't get it either, but okay, that's what I've 537 00:33:19,640 --> 00:33:23,600 Speaker 1: been assured by other co workers. That's the reference. And too, 538 00:33:23,720 --> 00:33:26,600 Speaker 1: this reminds me of that Christmas that me and my 539 00:33:26,680 --> 00:33:30,920 Speaker 1: cousin we uh we snuck in and opened some presents 540 00:33:31,520 --> 00:33:35,320 Speaker 1: Christmas Eve and it was gack, do you remember gas? Yeah, 541 00:33:36,000 --> 00:33:39,040 Speaker 1: it's this green slime. Yeah, yeah, like a like a 542 00:33:39,320 --> 00:33:43,880 Speaker 1: like a slimy or petty yes. And also as it 543 00:33:43,920 --> 00:33:47,320 Speaker 1: turns out, very sticky because we made hats out of it, 544 00:33:48,000 --> 00:33:52,360 Speaker 1: and I came out of Christmas with a very different haircut. 545 00:33:54,640 --> 00:33:57,320 Speaker 1: And I learned my lesson. I never tried to sneak 546 00:33:57,320 --> 00:34:01,120 Speaker 1: open a present again. Anytime I bring it up, my 547 00:34:01,160 --> 00:34:05,480 Speaker 1: mom gives the greatest groan, and it's like, why did 548 00:34:05,480 --> 00:34:07,840 Speaker 1: they ever think that was a good idea to give that? 549 00:34:07,920 --> 00:34:13,680 Speaker 1: To tell you, yeah, I've got nothing there. It was 550 00:34:13,680 --> 00:34:15,960 Speaker 1: pretty funny. I mean, my both my aunt and my 551 00:34:16,000 --> 00:34:18,279 Speaker 1: mom were just complaining for like hours as they're trying 552 00:34:18,320 --> 00:34:21,040 Speaker 1: to get it out of our hair, like what moron 553 00:34:21,200 --> 00:34:26,640 Speaker 1: kids say? But Mom, we wanted to make hats. We 554 00:34:26,680 --> 00:34:30,360 Speaker 1: wanted to pay hats. We had this stuff, it's malleable. 555 00:34:31,760 --> 00:34:38,520 Speaker 1: That was the only logical thing to do, obviously, obviously, 556 00:34:39,000 --> 00:34:42,080 Speaker 1: so thanks to both of them for writing to us. 557 00:34:42,360 --> 00:34:44,600 Speaker 1: You two can write to us. Our email is hello 558 00:34:44,719 --> 00:34:47,680 Speaker 1: at savor pod dot com. We're also on social media. 559 00:34:47,760 --> 00:34:50,839 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 560 00:34:51,120 --> 00:34:54,960 Speaker 1: savor pod. Thank you so much to our superproducer Andrew Howard. 561 00:34:55,200 --> 00:34:57,200 Speaker 1: Thank you to you for listening, and we hope that 562 00:34:57,239 --> 00:34:59,520 Speaker 1: lots more good things are coming your way.