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Scott Christie - The Aussie Bourbon Legend
26 Plays1 month ago
Another week, another banging guest. My friend Scott dropped in for an hour long fireside chat into his journey into distilled spirits. Coming from humble beginnings to representing one of the biggest names in American Whiskey making.
This guy has been buying baller bottles for decades and has been sharing them with friends for just as long.
Pour yourself something tasty and enjoy this fireside chat.
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Transcript
Intro
Introduction and Technical Setup
00:00:18
Jez
What's up guys, Jez here from non-chill filtered. I have the beautiful Scott Christie with me tonight. Good evening, sir.
00:00:27
Scott
Hello, mate. How are you
00:00:29
Jez
I am good. Now we yeah surpassed all those technical difficulties and we are firing. I'm looking at these audio bars. They are looking crisp.
00:00:38
Scott
Very crisp.
00:00:40
Jez
I know, I'm feeling it. It's a vibe tonight. um But sir we're
00:00:43
Scott
For sure.
Catching Up and Whiskey Release
00:00:44
Jez
going to kick off.
00:00:45
Jez
Do you have anything interesting in your glass? I'm just about to pour some fun, Jack.
00:00:50
Scott
So I actually um today caught up with a former colleague who
00:00:57
Jez
Ooh.
00:00:58
Scott
by the name of, I call her Master of Carmen, and she gave me a little sample of the ah Keepers release from Maker's Mark, which is this year's release in the Wood Finishing Series, which she just brought back from the distillery.
00:01:01
Jez
oh
00:01:14
Jez
Oh, stop it. Because I saw that drop. um Just to give them a little plug, I guess, the um Drink Society were dropped dropping it for like 350, which isn't a bad time.
00:01:27
Jez
But if you're rolling with makers, I still have my beam shelf up because I'm in the middle of moving at the moment. So I like stripped down all the whiskey.
00:01:34
Scott
Ah, fun.
00:01:37
Jez
It's like 400 bottles of whiskey in boxes. There's probably 150 bottles left on the shelf. And it is slowly killing my life.
00:01:43
Scott
Yeah.
00:01:45
Jez
It's like two weeks to go until the move, but it's just like everything is getting jammed. um
00:01:50
Scott
Are you trusting someone with moving all that or are you moving it yourself?
00:01:54
Jez
Bit of column A, bit of column B. um All the bougie stuff behind me will get done.
00:01:56
Scott
Yeah.
00:01:59
Jez
um But then there's like all the open bottles are pretty much worthless in our world. So it's just like, ba give it to the movers.
00:02:04
Scott
Yeah.
00:02:06
Jez
They'll yeet it into the back of a truck and let's...
00:02:06
Scott
Yeah. no
00:02:09
Scott
That they will.
00:02:09
Jez
Got our fingers crossed that um it'll make it there.
00:02:13
Jez
um
00:02:16
Jez
I might go the yeah Sydney pick. um
00:02:20
Scott
Nice.
00:02:20
Jez
Feels a little off-brand, but your previous background kind of lands us there.
Career Journey in the Liquor Industry
00:02:26
Jez
Scott, give us your comic book 01 origin story.
00:02:33
Scott
Well, um Mate, I kicked off in the liquor industry in 1998. I was working for Liquorland down in Sydney, um and down at Hurstville, of all places. Shout out to Westfields.
00:02:50
Scott
um I was down there and then I –
00:02:52
Jez
pretty much around the corner.
00:02:54
Scott
sorry Right.
00:02:55
Jez
I said that's pretty much around the corner from me, old Hurstville.
00:02:58
Scott
ah Yeah. And then, yeah, from there, I moved up to Queensland, was working for Lickoland still. And, yeah, spent 10 years with them before I found the wonderful world of independence. And, yeah, worked for quite a few over the years. And, mate, from there, um you know, back in 2020, that little weird thing happened called COVID. And then I found my way onto the supplier side of things, you know, dealing with the premium spirits at Coke, who were, you know, losing all of those very shortly.
00:03:39
Scott
Suntory take it back. And, um yeah, I went back. Obviously, you know, yeah, I was at Sense of Taste working for Star for quite a while. And, yeah, went back to run all the Sense Taste outlets. And then, um yeah, an opportunity came up with Brown Forman and then, yeah,
00:03:56
Scott
That's where I am now. I'm servicing Ipswich, Toowoomba and beyond.
00:04:04
Jez
That is quite a resume. Hell, let's let's start from the top. Break down, like, what were you doing for these independents, essentially? Like, you started at Liquorland, and were you doing the same thing, essentially?
00:04:17
Jez
Were you more involved in, like, the buying side, or were you, like, more or less just slinging booze to...
00:04:21
Scott
no Liquorland. i was just a... Yeah, yeah, like ah down in Sydney I was um at Hurstville, was just a, you know, retail attendant and then sort of assistant manager position came up at the lovely Rockdale and then, yeah, then I moved um moved to Queensland and started working at the stores on the Gold Coast.
00:04:38
Jez
Mmm. Fucking arf.
00:04:47
Scott
Back then there was only three Lickoland stores on the Gold Coast. um So it wasn't you know it wasn't like I slot straight in here and go do this.
00:04:57
Jez
Mmm.
00:04:57
Scott
I sort of had to go there as a casual, do something else, and then, yeah again, sort of just waited for positions to come up and and started running stores. And then I ah found the freedom of working for independence.
00:05:12
Scott
um I guess withve with companies that are big like you know Woolies and Coles, you're sort of restricted in how much you can do. and how much autonomy you have. Whereas with the independence, you can, you can have a good crack and sort of boost things along and have a bit of fun along the way.
00:05:31
Jez
And they allowed you to have that flexibility just working for those independents, like, you know, essentially doing what you ended up doing on the backend.
00:05:36
Scott
Yeah, mate, a lot of them, mate, a lot of them give you the freedom to, you know, sort of go, all right, well, I want to focus on, you know, selling some whiskey and doing this and,
00:05:49
Scott
sort of drawing that crowd in, you have to have the yeah the autonomy and the freedom to do that where, you know, it's a bit it's a bit harder in some of those massive companies to sort of do something on a smaller scale because they want everything to be uniform.
Exploring Bourbon and Influences
00:06:08
Jez
No, absolutely.
00:06:09
Scott
So, but, yeah, obviously, yeah you know, found um when when Sense of Taste was originally set up um yeah we're having a lot of fun getting in some snazzy wines and and whiskeys and crazy beers and all the fun stuff so yeah it's uh i guess that's sort of you know getting into that world um i was already very heavily into bourbon then i um i was lucky in my early years uh the first liquor land store i was at there was a
00:06:46
Scott
shop around the corner, they used to make us go and do competitor checks. And I had to go to the Theo's around the corner and get prices. And those guys hated you doing it. And they, you know, what's that guy doing? There was one guy that worked there, Frank, and he used to cover for me every time. He'd be like, oh, you know, he's got his sister's 21st coming up. He's just getting prices.
00:07:08
Scott
um And he started, you know, I was i was getting into bourbon and he's like, oh, you know, he he sold me my first bottle of Booker's.
00:07:16
Jez
oh
00:07:16
Scott
uh, back in 1998 and, um, you know, gave it to me quite cheap. Thanks. Shout out to Frank. Um, and yeah, it's sort of, yeah, you know, it it showed me that there was, um, there was a lot more out there.
00:07:23
Jez
Cheers, Frank.
00:07:29
Scott
Like I was, um, I guess I mainly started on, on Jim Beam White. Like a lot of people did back in those days. Um, I worked with ah
00:07:37
Jez
Shout out Jim Beam White. thats Yo, Jay.
00:07:40
Scott
um, You know, and then i had mates who were Jack Daniels drinkers and then I got into JD and then, you know, through people like Frank and and just talking to customers in store that were buying things like Makers back then and just trying to, I guess, understand what they were all about and trying the different brands. And it was, you know, it was nothing like it is today.
00:08:05
Jez
No, it's next level. it's It's kind of like you kind of led me exactly where I need you to lead me because like how was your bourbon journey then? Because, you know, you've been in it for so long.
00:08:17
Jez
um And you said like acquiring those early bookers. um Did you just continue to buy those, I'd say, more upmarket releases? Or was it like you just kind of hammering in on all these new brands that were just emerging or
00:08:32
Scott
I was, i was sort of trying a bit of everything, you know, this, the whole small batch collection was there and, um, was getting, you know, into a bit of, um, Basil Hayden's and, and Baker's, um, and the old bottle of Knob Creek. And then I remember, um, I would have been 19 and I saw this, um, i was 18 or 19 and, um walked into a bottle shop and they had this Jack Daniels 1905 gold medal sitting on the shelf. And I'm like, Ooh, look at that. That's pretty fancy.
00:09:03
Scott
So, you know, started getting into some of those releases. Once, once I moved up to Queensland in, um, in 2000, I ah had a ah pretty broad selection of what was available in the country and and sort of got to a point where I had most of the American whiskeys you could go and buy.
00:09:21
Scott
Um, and that's when,
00:09:21
Jez
Thank you.
00:09:23
Scott
You know, I started reaching out to people in the US and and getting a hold of other things. um So I was lucky that, you know, um you know um I just turned 45.
00:09:38
Scott
I guess I was lucky. And that was was the prime of bourbon, you know. Like um I was buying, when I was in Sydney, I was i was buying bottles of Jim Beam Gold label. And they were 50 bucks, mate, you know.
00:09:51
Jez
i
00:09:51
Scott
And 50 bucks was a lot of money for a bottle of bourbon back then. But that stuff, I was ah was drinking it like it was, you know, Basil Hayden or like jack and Jack Daniels.
00:09:56
Jez
Yeah, that's...
00:10:04
Scott
It was just, it was there. It was $50. It's like, this is a pretty good value. Yeah. um
00:10:10
Jez
Exactly where it needed to be in the market, because I guess you've seen the shift as well, like seeing where... so ah I guess the B-Tax and the the Pappies and everything else, how that price has kind of gone up over the last, say, 10 years even.
00:10:21
Scott
yeah
00:10:24
Jez
um Hell, and then some.
00:10:26
Scott
And, matt yeah, I um ah moved down to Ballina.
00:10:27
Jez
Like,
00:10:31
Scott
um i was I was still working for Liquorland at that stage. And um it's like Ballina's pretty laid back and I didn't live too far from the store. And um I was spending a bit more time online and discovered straightburden.com, which is where I met a lot of my U.S. contacts.
00:10:52
Scott
um You know, these guys were in this chat room and they were just talking about bourbon and I'm like, these are my people. And, you know, there was a few Aussies um in those chats back in the days, like my mate Cam, um let another mate Tim, you know, Stephen was in there.
00:11:12
Scott
um So it was like yeah you were starting to find this, um community of of people who appreciated really good bourbon that had found this website.
00:11:23
Scott
And it's like, hey, guys, you know, and it's like, mate, people like Cam, it's like, mate, we just, we met over a a love of American whiskey and like, mate, our wives get on like a house on fire.
00:11:36
Scott
our kids growing up together. It's just, it's really, really cool, man. It's, um you know, ah just brings people together.
00:11:45
Jez
It's great to see what like a bottle of booze, yeah, can just bring people together. um
00:11:50
Scott
Yeah.
00:11:50
Jez
and There's nothing more special than just opening a cool bottle in front of people and you're just like, all right, let's we're going to share this now. And you're just going to create a moment in time where people get to enjoy that forever, essentially.
Bourbon Community and Culture
00:12:02
Scott
Exactly. It's, um, you know, it's one of those things where it's like, ah I've been to plenty of things where people are like, you're really going to open that? It's like, yeah, I am. Um, I think, uh, one of the the biggest events where I did something like that was when, um,
00:12:20
Scott
when Jimmy and Eddie Russell were out here ah to release the Wild Turkey Masters Keeps 17-year-old, the first one in the series. They did a little event down in Sydney to release that at the Rocks.
00:12:32
Scott
and um And I said to Toma, who was he was the Wild Turkey brand manager at the time, and I said, Toma, so what are the chances? I said, when this event finishes, I said, I've got some pretty good bottles in my bag. What are the chances that we can, you know,
00:12:47
Scott
you know, a dozen of us can sit down with Jimmy and Eddie and crack them. And he said, mate, we'll make it happen. And a lot of the guys were coming up to me and they said, like I can't believe we can open these bottles. And I said, if I can't open them with Jimmy and Eddie Russell and a bunch of people who will appreciate what they are, then when the fuck am I going open them?
00:13:10
Jez
It's spot on. Like it's...
00:13:11
Scott
You know, and, and And I think that that sentiment is something that I always live by. It's like there's there's nothing that's off limits. It's just there'll be a right moment to open that bottle um and the right people to share it with. And, you know, it's like I get joy out of ah sharing whiskey with people and it's like I've had people that go, oh, you know, like – um
00:13:42
Scott
I'll go like, oh, finish the bottle. And they're like, are you sure? It's like, yeah, I've tried it. I want to see as many people try it as possible. you know what I mean? it's It's there to be shared.
00:13:52
Jez
Do you find those bottle share, like I'd say bottle share events work up in Queensland or like in groups, say? Like, um because, you know, you're asking everyone to bring a bottle of of something cool.
00:14:06
Jez
Do you think everyone's going to live up to the standard of something they really appreciate are they just going to grab their bottle of, their favorite bottle of Jim Beam White label they've got kicking around from the nineteen forty s
00:14:16
Scott
No, look, I think the i think so people that I do that with on occasion, um it is a case of, and it doesn't matter, like you say, oh, a bottle of gin being white from the 40s, if someone's got that and and that means something to them, then great.
00:14:34
Scott
You know, if that tells a story, um you know, and and you get to try something from yesteryear, it's cool.
00:14:34
Jez
Crack it.
00:14:35
Jez
ae
00:14:42
Scott
it It adds to the experience, but In general, it's yes it's the people you're sitting with them you know enjoying it with.
00:14:53
Jez
Especially when there's like, I guess, good food there. The yeah the bourbon is top notch. it's i The story is always important as well because essentially the story is what brings people into bourbon as well.
00:15:04
Jez
Like sitting down, having a glass of something, like it literally could be anything, but you're just taking the time to enjoy it, have a moment together.
00:15:06
Scott
yeah
00:15:14
Jez
It's like music, right?
00:15:17
Scott
yeah
00:15:17
Jez
was going to ask you as well, your the part of your life where you're involved at sense of taste, how was that pretty much building this brand, this essential powerhouse where you were the forefront of all their content?
00:15:26
Scott
Look
00:15:34
Jez
That was all I was seeing in my feed from sense of taste. It was just your beautiful head is popping up when literally anything and everything, how are you going like pushing that brand out there and involved in all those barrel picks as many barrel picks they did.
00:15:39
Scott
at
00:15:49
Scott
look um A lot of the barrel picks that were done at Sense of Taste were probably ah when I was at Coke, to be honest. um
00:15:59
Jez
Ooh, okay.
00:15:59
Scott
Yeah, so a lot of that was Justin Shirell um choosing those.
00:16:04
Scott
He went over to Kentucky and chose a lot of them, and others were done in Australia. um But, so yeah, I think, um you know, it's really cool that we're at a place now where – um you know, that's a thing in Australia and people understand it and and want to grasp it because it's it's something i was fighting for years when I was first there going to people like Turkey and Beam and, you know, and anyone that I could saying, hey, I want to buy a barrel.
00:16:04
Jez
Hmm.
00:16:36
Scott
And it's just, you know, even when the likes of vintage sellers were doing the Turkey releases and they're like, oh no, we've committed to, you know, these guys.
00:16:37
Jez
Thank you.
00:16:45
Scott
And it's like, well, okay, I get that. But Why can't everyone have a piece of the pie? You know, we want something unique. And I think, yeah, more than ever now they – and I think, you know, Brock and Whiskey Young Australia have ah have a lot to um ah be thankful for in that piece. They've they've really driven that and and made um the market understand that there's there's buyers out here for these things and we can make American whiskey –
00:17:17
Scott
um a little bit more niche and special.
00:17:18
Jez
Great again. oh
00:17:20
Scott
Yeah, yeah.
00:17:20
Jez
yeah. Yeah.
00:17:22
Scott
Some say it's the greatest whiskey. okay
00:17:28
Scott
But, um yeah, it's, you know, it's ah you're starting to see a ah lot of brands that people have never heard of. You know, they they sort of – I know when I was at Sense Taste and people would walk in a store and see something like Willard or Old Louisville and go, oh, what's this? You know, it's like – um they're things that people just don't know but want understand a bit more and there's obviously the crowds that that do know them and and love them and um you know i mean american whiskey's hot right so there's more and more people getting into it and enjoying it and and trying to understand it which is um pretty cool but it's yeah as you touched on earlier that also helps um drive demand and and and therefore pricing up so
00:18:19
Jez
Oh, pricing's
Bourbon Market Challenges and Strategies
00:18:20
Jez
cooked. it Honestly, it does my head in when I'm like looking at pricing and I'm like, how is this going for this much?
00:18:24
Scott
Yeah.
00:18:28
Jez
Like we could, Beam could flood the market with the old granddad and I'd be happy. Just like roll it out for like, I don't know, 150 bucks.
00:18:35
Scott
Yeah.
00:18:39
Jez
And that is all I drink forever. Old granddad 114, just
00:18:42
Scott
Yeah.
00:18:44
Jez
I'm done. But like, for some reason they don't want to, they just want to keep it all. And I'm like, how about you just send the rest of it over here? Cause Canada clearly doesn't want it. So it's like, it's, it's gotta go somewhere.
00:18:55
Scott
Yeah, that's for sure.
00:18:58
Jez
I'll just, yeah, ship it directly to my place. That's all I'm happy to drink forever.
00:19:03
Scott
Yeah, and i I think that's the thing, you know, it's like a lot of these, um you know, i've I've worked for, like I understand that piece from from the side of the company. It's like they they people go, we want this, and it's like, yeah, they might have brought it out once, and it was, you know, half of 1%.
00:19:24
Scott
and it's not even a blip on the radar for them. So it literally means nothing, um you know, and, and often those sort of moves just don't make sense to them to, to, a you know, ah bean counter or something.
00:19:38
Scott
They'd go, well, why would we do this?
00:19:39
Jez
yeah
00:19:41
Scott
um Yeah. But, you know, there are people out there that,
00:19:43
Jez
As opposed to shipping ah as opposed to shipping like but is it plastic containers of Canadian Club, just stainless steel containers over to Australia, just chock full, and it's like, yep, flood the market.
00:19:57
Scott
Yeah, it's, yeah.
00:20:00
Jez
like That's what the Australians want, clearly. they yeah They cannot get enough of their CCN dry.
00:20:05
Scott
and And that's it, you know, when they see something that when there's two brands that take up, you know, 80% of the sales and all the other little brands are, um they are just little, you know,
00:20:20
Scott
notches on the wall, it's like, well, why would we bring out a limited expression with that brand? Because it's only this much of our sales and it's it doesn't make sense to us. They they don't understand the but passion, I guess.
00:20:35
Jez
Is it just because they haven't actually released it in the current market or are they just too busy servicing other markets to kind of just relinquish that like quarter of a percent to send to as Australia? Because obviously they'd have room in those big shipping containers they're sending all the booze over in.
00:20:52
Scott
Yeah, I think it's it's a combination of things really. it's One is, yeah, they don't have enough to service their own market, so they go, well, why would we send it anywhere else? And then I think it's like a case of a lot of the time, well,
00:21:07
Scott
um we can fill the container 100% full of this and we know we're going to sell all that like this and why make it hard?
00:21:17
Scott
um Because, again, like they can't see the play and You know, obviously with Suntory setting up in Australia, we'll, you know, I think some of those handcuffs will come off where we will start to see barrel picks um from those guys, which is great.
00:21:17
Jez
Yeah.
00:21:38
Scott
um But, so yeah, it's, you know, it is a, I know even now, like it's, you know, we're still doing some Woodford and and Jack Daniels picks and it's,
00:21:51
Scott
It's a hard process from start to finish to do a, you know, a singular pick for someone and then isolate that stock and get it to here and, you know.
00:21:54
Jez
ah
00:22:01
Scott
um So it does, it creates more hassle for them um that
00:22:13
Scott
isn't a necessity, if that makes sense.
00:22:15
Jez
yeah Yeah, I guess why release like a single barrel for like one particular market when you can just, I guess, cut it to 45% and then just ship it out to Australia anyway and then like single barrel it that way, if that makes sense.
00:22:16
Scott
Yeah.
00:22:27
Scott
Yeah.
00:22:29
Jez
Or like go
00:22:30
Scott
Yeah.
00:22:31
Jez
the um what is it the Jack Daniels like blending method for their selections and they're just like, all right, that's what we're going to do.
00:22:38
Scott
and And I, yeah, and I always think, like, with, and it doesn't matter what brand it is, like, if you were to go a more, a wider approach where you go, all right, we're going to do ah a WA release, a New South Wales release, ah like one in every state.
00:22:56
Scott
People will be chasing every state. You know what people are like?
00:22:59
Jez
um
00:22:59
Scott
You'd have every one of them behind you on the back, you know?
00:23:00
Jez
Yeah.
00:23:02
Scott
it's um
00:23:04
Jez
Yeah, we would.
00:23:04
Scott
It's just something that, yeah, you know, it's like, oh, yeah, I'll find a spare shelf.
00:23:04
Jez
Yeah.
00:23:09
Scott
That's fine. um It's like the thrill of the hunt, you know? um So, yeah, look, it's – I think we've we've come a long way, but there's still plenty of movement that we could have in that space.
00:23:26
Scott
And I know, you know, there's a barrel, there's actually a Woodford barrel for Sensor Taste, which ah is, it's in country and we've just got to get it to them.
00:23:36
Scott
So that will be that will be hitting very shortly,
00:23:38
Jez
yeah
00:23:41
Scott
um which, are yeah, I'm pretty excited about that.
00:23:44
Jez
how's it How does it feel to be on like either side of the table then? Because obviously being at Sense of Taste and then like doing a stuff with, say, even like CCA or ah even with Brown Foreman,
00:23:57
Jez
um Do you see where like each side kind of falls over and there's no like real communication there to like get stuff happening or even like if there's um like something cool, you can kind of get them, but obviously you don't want to burn the brand.
00:24:15
Jez
If that kind of makes sense.
00:24:17
Scott
Um, yeah, look, I guess from a Brown Foreman perspective, like I, I guess I can't really speak on that. I've, I've worked for them for, you know, six weeks. Um, so, you know, I certainly don't understand their process behind things like that, but it's like, um, yeah, I know that, um, you know, obviously last year, ah they were out in the, in the market, um, selling barrels and, um,
00:24:34
Jez
Hmm. Hmm.
00:24:46
Scott
I think it was a few picks done, so we should see some sort of slotting in and starting to um to pop up. um But, yeah, i I don't know how much of a focus that process is um and how much of that, you know, there will be going forward. I think, um you know, they're normally the things that um obviously, yeah, the e-comm team and and the ambassador team were – were very um on top of and and switched on with it. I'm i'm not sure.
00:25:21
Scott
Yeah, I'm not too sure on the, I guess, the brand plans for those sort of things going forward. Hopefully we'll see a lot more of it. But, yeah, i I'm not too sure on.
00:25:32
Jez
We're just patiently waiting.
00:25:35
Scott
Yeah, yeah, absolutely, man. It's, ah you know, I saw Whiskey Hunt's latest Old Forrester pick. just came out and sold out instantly. It's like, yeah, people um people are certainly there for it.
00:25:54
Jez
Yeah, absolutely. Considering like how limited we are with our old forest selection in Australia. like
00:26:00
Scott
Yeah. Yeah.
00:26:01
Jez
it's like all you're doing is getting 80 proof and then people are like, what's above 80? um Or are you things that he seeing that side of it?
00:26:08
Scott
Yeah. It's like even I know when I was at,
00:26:12
Jez
Like even when working in the store, yeah?
00:26:15
Scott
Yeah. And I know, um, you know, when was at sense of taste and, uh, I, I was dealing lot with, um, with drew and, um, and yeah, he'd like go, Oh mate, we've got a bunch of statesman. It's like, cool. I'll take as much as I can get. It's like, um, cause they had releases like that.
00:26:35
Scott
It's like people, people see them and go, oh shit. I haven't had statesman for a while or, um, I haven't, I haven't seen it anywhere. I'll jump on it. You know, it's, um, It's cool when releases like that, even if they're something that are getting allocated once or twice a year, it's um people are always happy to see them and buy them.
00:26:57
Jez
yeah just see it pop up like i haven't seen statesman in ages like i've had heap on my back bar like maybe six bottles just so i'm going for like 50 bucks a unit i'm like oh yeah they're perfect for um well it's like yeah cheap i'm sure it's much cheaper than whatever you know you guys were slinging them for um like on the purchasing side but um
00:27:08
Scott
Wow.
00:27:17
Scott
Yeah, I think we were yeah we're about $90 when we last had them, sense of taste, $90, $95.
00:27:24
Jez
yeah the
00:27:24
Scott
But I really think – I always used to say to people, I reckon Old Forrester Statesman's like best bang for your buck under $100 these days. like it's It's just such a solid whiskey.
00:27:36
Scott
um It would be cool to see, yeah, more of the brand.
00:27:36
Jez
Oh, yeah, absolutely.
00:27:39
Jez
It's...
00:27:43
Scott
um But, ah again, know, Like i say, this is this is pure speculation, but it's like, you know, Old Forrester, this is what it does in Australia compared to Jack or Woodford or, you know, Herodura or any of our brands.
00:28:01
Scott
um If it's not doing a lot, then, you know, how many times do you sit and try before you go, well, you know, this isn't doing enough for it to make a difference to us having it in that market.
00:28:05
Jez
Yeah.
00:28:17
Scott
Yeah, so I don't know.
00:28:19
Scott
Go buy more Old Forrester.
00:28:19
Jez
Or is it they're just not bringing in enough stock?
00:28:24
Scott
Yeah, mate, I'm not sure.
00:28:24
Jez
Yeah, that's...
00:28:25
Scott
And, yeah, you know, is it um then?
00:28:26
Jez
Yeah.
00:28:29
Scott
And, I mean, you brought up an interesting point before about um Canada and it's like, well, you know, is that going to work to Australia's advantage where we are seeing um some more releases that Canada are going, well, we don't want it.
00:28:30
Jez
Because there's no variety in there.
00:28:47
Scott
ah You know, how long is all that going to last for?
00:28:48
Jez
Hmm.
00:28:50
Scott
And, um you know, I guess there's an opportunity for Australia to benefit out of that. But whether or not, um you know, the parent company of of any of those brands want to do that or just put it back into their own market, it's, yeah, it'll be interesting to see.
00:29:08
Jez
Yeah, we can only hope that, I guess, some of the overflow kind of just trickles its way down into Australia. um
00:29:14
Scott
Yeah.
00:29:14
Jez
But it would be nice. I did see um on I think it was like a back end of Brock's email, he said, this is going to be the last odd forest to pick that happens because they're just not doing any more. um Which is very interesting because it's like, are they actually limiting that brand exposure in Australia? Because then we're only seeing like, I guess the 80 proof and the, ah what do we got?
00:29:35
Jez
um Just the Statesman on occasion. um Whereas like, you've got the full whiskey row series plus any limiteds and anything else that kind of happens there.
00:29:44
Scott
Yeah,
00:29:46
Jez
It's like, you know, are the consumers like really missing out here or they just don't know. So they don't really care. um It's only really your whiskey nerds that are like, oh.
00:29:54
Scott
yeah I don't know. It's...
00:29:59
Scott
Yeah, and i I think, you know, with things like Whiskey Row, it's like there's certainly a market for those here.
00:30:00
Jez
Yeah.
00:30:07
Scott
But, yeah, again, ah do they have enough for their own market? Yeah. And, you know, do they do they use it to get other things um it on
Brand Dynamics and Consumer Engagement
00:30:22
Jez
Use it as a bit of leverage. Yeah.
00:30:23
Scott
shelves in in the, yeah, you know, all brands do it.
00:30:27
Scott
So, um you know, is it something where they go, right.
00:30:29
Jez
Did someone say fireball?
00:30:35
Scott
No comment.
00:30:35
Jez
Yeah, well, yeah, that's that's why I said it.
00:30:35
Scott
ah so no but No, but it's, you know,
00:30:38
Jez
You didn't. It's fine. It's fine.
00:30:42
Scott
All brands do that to a degree, I would say.
00:30:46
Jez
Of course.
00:30:46
Scott
um Yeah. um and And some do it in in very different ways. um But, you know, I guess we all want all of our brands on the shelf. But, um yeah, it can't always go that way.
00:31:03
Jez
So unless like Old Forrester releases like ah Old Forrester and Coke, we're not going to see anything new really. Yeah, yeah pretty much.
00:31:12
Scott
Well, I don't know, hopefully. But, yeah, i I don't know whether they'll go down the Old Forester and Coke path.
00:31:20
Jez
yeah I feel like it's too prestige of a brand. Like, you know, you can throw as many, I guess, Jack and Cokes to Bogans and we'll, we'll drink that shit up. I'm all about it.
00:31:31
Jez
Like number one Bogan at heart. I'm, I'm here for it.
00:31:34
Scott
like ah I mean, Jack and Coke's like capers and cream cheese, man. It's just like... you know have you ever heard someone sort of say i'll have a jack and pepsi it's like you know jack daniels and and coca-cola has just been uh one of those relationships that's been going on for years and um it just goes right um it works um
00:31:54
Jez
Yeah, it slaps. And I'm very excited to actually have the proper Coke version in Australia. So...
00:32:03
Scott
yeah look and and that's something that um I'd say is being worked on, but again, that's not something I've far seen um dates or anything on, but yeah, it's obviously a ah global push that they're doing that.
00:32:22
Scott
um But me we're we're very lucky, like a brand like Jack Daniels, that you don't have to do a lot to sell Jack. It's, it's a powerhouse, you know?
00:32:32
Jez
No, you do not.
00:32:34
Scott
um And it's a, It's a really fun brand to to sell and drink.
00:32:41
Jez
ah especially like just the just the events itself. Like I get to hang out with Andy for the Super Bowl ah super bowl collabs that they do with um like different bars in Sydney.
00:32:49
Scott
Yep.
00:32:52
Jez
And it's like, it's a great day out. Like are we doing is drinking Jack and Cokes all day and playing cornhole, like watching Super Bowl.
00:32:57
Scott
Yep. Yeah. It can't get much better than that, right?
00:33:01
Jez
It's a...
00:33:03
Jez
It rarely does. It rarely does.
00:33:05
Scott
Yeah.
00:33:07
Jez
um With the...
00:33:07
Scott
But it's it's really – sorry.
00:33:10
Jez
na no, you're right. You're right.
00:33:13
Scott
No, just going to say with like – with the Jack brand, it's like we had, you know, the American Whiskey Show up here recently and Linus came up for that one from Vic. You probably met Linus before, yeah?
00:33:27
Scott
He's our Victorian brand ambassador. You might have seen him at Whiskey Live or something.
00:33:30
Jez
Yes, yes, I spend a lot of time with, absolutely.
00:33:32
Scott
Yeah, Linus came up and did that.
00:33:36
Scott
And, um, man, it's just, it's really cool. Like with, uh, you know, they did the sound of bonded and now it's like about the triple mash and it's, it's bringing more refined whiskey drinkers into Jack Daniels because, you know, you look at like Jack Daniels, old number seven or gentleman Jack, um, they're not whiskeys that appeal to, you know, purists.
00:34:01
Scott
Um, whereas some of the, some of these other releases, um, will draw people in there, you know, a bit bolder or, yeah you know, the triple mash with, ah um you know, the blend of the three different whiskeys. It's like it gets people interested and um it's really cool doing sessions like that. Like um we probably did about 25 at the American Whiskey Show and just um seeing people's reactions to that and and breaking the whiskey down, it's it's a really cool part of it and just having people um understand it.
00:34:34
Scott
Yeah. but also rather than just coming up to a stand and us pouring whiskey where we're almost telling them a story and I guess get, it is a lot more engaging.
00:34:43
Jez
It's a lot more engaging doing it that way.
00:34:47
Scott
And so many people came up to us and they're like, look, this was the most fun i've had today. Like I drank a lot of great whiskey, but yeah, I enjoyed this the most. And that's, that's really cool to, um, be able to be an event like that.
00:34:59
Scott
And, um, Yeah, have that storytelling piece because, you know, stories are what sell brands and stories are what make brands.
00:35:09
Jez
especially now like the, you see these non-distiller producers pumping out whiskey. They're just sourcing it all from say MGP, Midwest grain products, and they're bottling it under their own label and going, oh, look, this is my grandpappy's recipe.
00:35:18
Scott
Yep. Yep.
00:35:25
Jez
We dug it up from under the house, moved his body out of the way. And we go, look, it's our recipe.
00:35:30
Scott
yeah
00:35:31
Jez
um And they go, now we've bottled it and whatever else it's 15 years old, but look, we've only been doing it for two days. I go, all right. your story has to be good, but also don't lie to consumers about what you're doing here.
00:35:46
Scott
yep
00:35:47
Jez
Like it's important to go, Hey, look, we're, we're trying something new here. We want to do something fun. Let's finish it in something else. Or let's ah do this um like a different way, essentially mix up the mash bill, find something, I don't source, weird barrels like Amber honor.
00:36:05
Jez
um And like really just, drive home meley ah the message, where I was kind of headed with that. Have you seen any brands that are like doing it really well where they're taking a good story and going, let's kind of spin this and release a product from there?
00:36:23
Scott
um I don't know. It's it's funny. like There's a lot of brands that that have some great history and great stories behind them, but then you know there's also brands where you you read the back of the bottle and you go, yeah, bullshit.
00:36:38
Scott
um you know So it's like anyone can tell a story, but it's it's about having that story. um This thing flying around is annoying the hell out me.
00:36:52
Scott
like a moth.
00:36:53
Jez
I only just noticed it then. was like, what is it doing?
00:36:55
Scott
Yeah. na It's trying to attack me. I've got a neon light on over there and I think it's, um it's brought it out.
00:37:02
Jez
It's obsessed with that.
00:37:03
Scott
But yeah. um But yeah, I think like you said, it's, um you know, if you don't have a great story, it's not about creating one. It's about making that story um and build, building that, um building that heritage up and,
00:37:23
Scott
and just, I guess, being true about where you came from and why.
00:37:28
Jez
Yeah, I get that.
00:37:28
Scott
Um, yeah.
00:37:30
Jez
What?
00:37:31
Scott
And I think it's, you know, but we're seeing so many more brands out here now and it's, it's really cool. Like, um, I remember when, um, like High West, uh, brought out the prisoner's share and, uh, they like, oh yeah, we've got this coming out, blah, blah, blah. And then they, the company came around with, um,
00:37:53
Scott
the Prisoner's Share wine, which is, know, it's like, no, the actual, because the Prisoner's Share is aged in um ah Californian red wine barrels from a, it's a particular blend called the Prisoner's Share.
00:37:54
Jez
Like a real prisoner.
00:38:09
Jez
yeah
00:38:09
Scott
Is it the Prisoner's Share?
00:38:11
Jez
The prisoners, I think I've seen them. um It's not the...
00:38:14
Scott
But it's, you know, you brought the wine around, like, oh, yeah, cool, this is gimmicky.
00:38:14
Jez
Yeah, yeah,
00:38:18
Scott
I had it, went, oh, shit. Yeah, send us some that. Like, you know, it's ah it's an $80, I think it's 75% or 80% Zinfandel and it's it was just gorgeous.
00:38:22
Jez
yeah, we'll take some.
00:38:28
Jez
Yeah. I know how you like your Zinfandels.
00:38:31
Scott
And it but it I mean, it sorry.
00:38:34
Jez
I know how you like your Zinfandels.
00:38:36
Scott
do love my Zinfandels, man. do love my Zinfandels.
00:38:39
Jez
I think I need to have you back on so we can chat wine for an hour.
00:38:40
Scott
um
00:38:42
Jez
That's what I'm feeling.
00:38:45
Scott
But, you know, like I remember, um you know, years ago, I think I've I've actually got a
00:38:56
Scott
this is a Buffalo Trace.
00:38:56
Jez
Was that the turkey finished? Oh, Buffalo Trace finished in.
00:38:58
Scott
No, this is a Zinfandel finish.
00:39:02
Jez
Yes, because I remember you sent me some um that I shared with Denver, actually, when I had him over for the podcast.
00:39:02
Scott
Oh,
00:39:10
Scott
ah yeah.
00:39:11
Jez
Yeah, and he was like, what is that?
00:39:11
Scott
Yeah, this is six years, three months. Hang on. Yeah, bourbon's aged.
00:39:24
Jez
Do you find yourself gravitating more towards finished stuff now or do you find yourself more of a purist?
00:39:24
Scott
Yeah, it's been – no, i um just I just like variety. okay
00:39:33
Jez
Yeah.
00:39:33
Scott
oh You know, a lot of times people ask me, what's your favourite whiskey? And it's like I cannot answer that question. um That would be like, you know, picking a favourite child. like it's And, you know, what what hits the mark
00:39:48
Jez
Mum would say none but me.
00:39:51
Scott
one day doesn't hit it in the another day, you know. um
00:39:55
Jez
Spot on.
00:39:57
Scott
So many things influence it. So, um yeah.
00:40:00
Jez
Yeah, mood day the week, days off over time, who knows?
00:40:01
Scott
is
00:40:05
Jez
I'm...
00:40:05
Scott
You know, like obviously, yeah, now I'm with Brown Forman. Someone said to the other day, oh, what's your favorite product in your portfolio? And I'm like, yeah, that's an easy Woodford double oak for me.
00:40:16
Jez
Oh, I'm...
00:40:16
Scott
Like I love that stuff.
00:40:18
Jez
ah i'm
00:40:19
Scott
it's It's a solid whiskey by itself. It makes a beautiful old-fashioned. You can do anything with it, and it and it stands up. um But i yeah I do love that whiskey.
00:40:32
Jez
I am also with you on that one. Like all day Woodford double oak, like there's something about that chocolatey marshmallow-y kind of note. You kind of beat me out to one of my questions here, but now going really hone in, hone in on this one thing.
00:40:48
Jez
What is your Woodford double oaked old fashioned recipe?
00:40:55
Scott
um See, i i normally would make...
Cocktail Experimentation and Projects
00:41:05
Scott
Hello?
00:41:06
Jez
Hello. I said you don't use it.
00:41:08
Scott
Oh, what did you say?
00:41:09
Jez
Yeah. No, I said, oh, you don't use it.
00:41:10
Scott
Well, no, it's like it depends on whether I'm making them for myself or someone else because I like a sweet old-fashioned.
00:41:16
Jez
Ah. Mm-hmm.
00:41:19
Scott
um So, you know, it's like...
00:41:20
Jez
Same. I'm with you.
00:41:23
Scott
rather than 50 mils of Woodford and 10 mils of sugar syrup, it's like I'm someone else. I might put five mils of sugar syrup in, you know, I might use, uh, orange bitters.
00:41:32
Jez
Yep.
00:41:35
Scott
I might use some barrel age bitters. I might, you know, so like the other day was, um, I was driving home and I was, uh, on the phone to, uh, Stephen Asher, shout out to Stephen Asher.
00:41:50
Scott
He, uh,
00:41:50
Jez
let
00:41:51
Scott
Mate, just talking about like, you know, marachino cherries. And I said, I almost almost want to go home, make an old fashioned and instead of using sugar syrup, use Luxato syrup, like straight out of the cherry jar, you know, and then use some chocolate bitters.
00:41:55
Jez
Oh, yes.
00:42:01
Jez
all
00:42:03
Jez
yes
00:42:06
Scott
um So I guess, again, it's it's not how do I make it? It's what type of old fashioned do I want to make? You know, um I think you can you can play around with so many different flavors with those classic cocktails that it doesn't need to be, this is how I make it.
00:42:25
Scott
It's, well, this is what I want on this particular day. But um like I say, you know, throw throw that Luxardo cherry syrup in there and use chocolate bitters and you got yourself a cherry ripe old-fashioned, you know.
00:42:29
Jez
Okay.
00:42:38
Jez
Oh, stop it.
00:42:38
Scott
it's So there's there's so much to play with.
00:42:40
Jez
Get hot.
00:42:40
Scott
I actually got it last night and then we started talking about barbecuing um And last night I got some i got a pork tenderloin and I was basting it in luxato cherry syrup.
00:42:54
Jez
Oh.
00:42:54
Scott
So it had this beautiful tacky sweetness on the outside. um
00:42:59
Jez
Oh, yum.
00:43:00
Scott
And i'd I'd already marinated it in, you know, a bit of soy, garlic and some brown sugar and a bit of honey.
00:43:01
Jez
I'm sweating thinking about
00:43:07
Scott
And it it went pretty good.
00:43:08
Jez
it.
00:43:11
Jez
I didn't think this podcast was going to get erotic, but here we are. I am sweating thinking about that. So how did it come out though?
00:43:19
Scott
but uh
00:43:20
Jez
like Because it sounds incredible. Yeah.
00:43:23
Scott
the pork it came out really well um yeah i used all of the syrup i had in the jar so but i i also put some of my marinade which the marinade was too strong for it so i should have just saved it all for the glaze um but you know it's it's things like that it's it's playing around with different flavors and just finding something that works and
00:43:24
Jez
Yeah. yeah
00:43:30
Jez
Yeah.
00:43:36
Jez
yeah
00:43:45
Scott
It might not. Like even I love a mint julep and like sometimes i'll um I'll use chocolate mint and chocolate bitters and just really like throw some of that in there to sort of cut through the sweetness.
00:44:00
Jez
Yeah.
00:44:01
Scott
And um I guess, yeah, playing on any of those classics um and just making it ah how you feel like it at the time.
00:44:12
Scott
Yeah.
00:44:13
Jez
Yeah, I like that. I like it's not just cookie cutter because like I'm like how I like my Woodford double oaked old fashions. Like it's pretty much the same way every time only because I like super sweet cocktails like Australian palates.
00:44:25
Scott
Yep.
00:44:28
Jez
Sweet. Hence why we smash Jack and Cokes.
00:44:29
Scott
Yeah.
00:44:30
Jez
Makes sense. so
00:44:31
Scott
Yep.
00:44:31
Jez
um Hence why bourbon is number three um in what?
00:44:32
Scott
Yep.
00:44:36
Jez
Sorry, bourbon. was Sorry, Australia is number three in the world for bourbon consumption from memory. um But like, you know, we we love Sweet. That's why we double down on Sweet.
00:44:49
Jez
um I was going to ask you though, can you take us through the the Sound of Bonded?
00:44:49
Scott
Yep.
00:44:53
Jez
um You were mentioning it just in case people don't know. um Because ah like Sound of Bonded has been around for a hot minute since the first Bonded release. ah Then we saw Triple MASH and now The Rise coming.
00:45:03
Scott
Yeah.
00:45:07
Jez
I'm fucking pumped. But are you guys doing anything different ah with the triple mash or it's pretty much the same process and it's just...
00:45:17
Scott
No, it's it's it's a similar process. um Basically, ah we engaged... um got some musicians to play some bluegrass on separate tracks and it was about engaging the tastes that you get when certain sounds are played, which is really quite crazy when you think about it.
00:45:46
Jez
Oh.
00:45:47
Scott
um But the the professor behind it, he, I was talking to Andy about this the other day and he said they sent him a a bottle of triple mash and he was legit like out in the, um, in the Colombian jungle.
00:46:05
Scott
And he's like, well, i I don't have an address for you to send it to. And like they had to send it to the nearest town and he had to go and pick it up.
00:46:11
Jez
ah
00:46:14
Scott
But he sort of got those flavors and they obviously, you know, the triple mash is a, it's a blend that's 20% of the American single malt, 20% the bonded,
00:46:27
Scott
and 60% of the bonded rye. So it's it's about going on that journey and extracting those flavours of the different whiskeys that make up that new whiskey.
00:46:44
Scott
um And I think too, it's like like I said before, you know releases like that come out and they entice a different crowd to, you know, regular Jack or Gentleman Jack.
00:46:59
Scott
um They're the sort of things that, yeah, it's people.
00:47:01
Jez
Les Bogan's more upper class.
00:47:05
Scott
And yeah and you might like our American single malt is a global duty free release only. um But that single malt, it spends four years in in American Oak and then a couple of years in Sherry Car. So it's like even that,
00:47:23
Scott
That whiskey being 20% of the triple mash, it's like all of a sudden there's that sort of influence of those dried fruit notes that people associate with ah a sherry whiskey. And all of a sudden, there's this little element in the whiskey that will appeal to a Scotch drinker that goes, oh, you know, I hate Jack Daniels or, you know, the the people that are...
00:47:47
Scott
of any brand that, um, have had a bad experience on it when they were younger or drank too much of it, or you know, oh it's too sweet. It's, it's bringing a different crowd in.
00:47:57
Scott
Um, and it's, it's a more experienced whiskey, you know? um but the, um, yeah, three, three different musicians.
00:48:09
Scott
Um, and, uh, those, those sounds, like I say, they're, uh, they just They're made to bring out different aspects and have you tasting different things. But it's it's a really fun exercise to do with people because, um I don't know, I guess ah at ah
00:48:33
Scott
it's almost a little bit romantic. You know what I mean? ah It romanticises the whiskey and i guess if they understand the whiskey a little bit more, um they feel a connection to it.
00:48:36
Jez
Yeah.
00:48:47
Jez
I think it circles back to our ah main point of the episode. It's just like creating a moment with other people with the whiskey, therefore creating that lifetime memory that you like.
00:48:56
Scott
yeah
00:48:58
Jez
I was actually sitting with Scott and we're listening to this music and I was drinking this whiskey and it was making me taste these things. And it's like a essentially like a poem in your mouth.
00:49:11
Jez
It's just like layered so eloquently and ah creating all these different nodes. The
00:49:16
Scott
it's it's funny at the um at the last session um but Sorry, not the last session, but the yeah the second session of the American Whiskey Show.
00:49:27
Jez
second session, yeah.
00:49:28
Scott
there was There was a guy that um I knew that came up and he's like, oh, Scott, we're goingnna we're going to sit on on one of the sessions that you guys do next. I'm like, cool. And he goes, oh, this is my mate.
00:49:38
Scott
He said he's a muso and he goes, he reckons it's a bunch of bullshit. And I said, oh, okay, no, that's cool. I said, I'd be keen to, you know, that that's that's fine. Everyone's entitled to to their opinions.
00:49:49
Scott
um but uh yeah i'd be keen to talk to you afterwards and um i mean after they did this at the session he was just like holy shit he said that that was absolutely crazy he said that that was so cool but there's you know there's there's science behind it um and uh yeah professor charles who um is this this dude that was out in the Colombian jungle when when we're trying to get this done.
Whiskey and Music Connection
00:50:18
Scott
And he's like, all right, well, yeah, we'll get some musicians. We'll get this recorded, that recorded. And he knew, you know, what type of notes to drive taste to certain areas of the mouth and, you know, whether it hit your sweet receptors or, you know, um get out there and be a bit spicy. So, no, it's really, really interesting.
00:50:42
Scott
And it's it's crazy to think that there's people out there that, like, that's that's what they do, man. Yeah.
00:50:42
Jez
crazy
00:50:48
Jez
yeah that's what this university is paying them to like research I feel like I need to be smarter to like kind of hone in on what happens with Bogans when we drink too much whiskey that's I like ill I need to study I need Jack sponsorship that's what I feel like I'm doing here I just good use of university's time that's all I'm saying
00:50:54
Scott
Yeah.
00:51:12
Scott
Yeah, for sure.
00:51:13
Scott
Yeah. um
00:51:13
Jez
All right, i I'll try and sell it.
00:51:15
Jez
But ah look, I've hit the 50-minute mark. I am super grateful for your time. I can't believe how quick it's gone. Time has flown.
00:51:23
Scott
It has, yeah. It's gone real quick.
00:51:26
Jez
I'm going to hit you with a couple of questions, okay? um And then we'll be able to round this puppy out.
00:51:28
Scott
like Okay.
00:51:31
Jez
ah What is one of the weirdest whiskeys you've ever tried?
00:51:38
Scott
um
00:51:39
Jez
You're a ah man of many whiskeys.
00:51:40
Scott
Weirdest.
00:51:43
Jez
You've been in the game for forever, well before I was born.
00:51:49
Jez
I'm only 12 this year.
00:51:49
Scott
um
00:51:54
Scott
Yeah, weird, weird, weird. think one ah one of the weirdest things I've drunk is, you know, some stuff that Stephen made to trick Big Del with a bunch of chili in it.
00:52:07
Scott
That's that's something I never want to experience again. But, I mean, we'll probably get Fidel another three or four times on it because, you know, not the sharpest tool in the shed.
00:52:15
Jez
i
00:52:18
Jez
ah That was one of my favorite videos to watch ever. um We also got spicy Ron with it as well. um I think Ben was aging. Well, actually was pickling these.
00:52:37
Jez
ah Was it ghost peppers in like a knob Creek or something? Anyway, like,
00:52:42
Scott
Fire up.
00:52:43
Jez
Yeah, um Bang Bus 2023, I think. um We ended was up at Burrow Bar and we're just like all cheering Spicy Ron.
00:52:48
Scott
Yeah.
00:52:53
Jez
And we handed him this whiskey and he necked it. It was probably the worst decision he made that day. He was dying. we were all in tears.
00:53:01
Scott
Yeah.
00:53:03
Jez
I will have to insert video at the end here because it was horrific but incredible at the same time. Yeah.
00:53:11
Scott
I remember when Stephen first did it and he had it probably a couple of months in and he brought it up for my 40th. And he's like, oh, try this. And I'm like, so yeah that's disgusting. you know and it's um And I think I did another couple of years um with the chili in there. And then, yeah, Vidal drank a lot of it.
00:53:35
Jez
Yeah.
00:53:37
Scott
It was funny. it was funny
00:53:40
Jez
Oh, I remember saying remember seeing the video of Del just dying from drinking this chili bourbon.
00:53:41
Scott
was funny because I didn't drink it.
00:53:50
Jez
I'm like, yeah, I don't know how you do it.
00:53:50
Scott
Hello?
00:53:53
Jez
That is very scary.
Personal Whiskey Preferences and Reflections
00:53:56
Jez
I will hit you with your ah your next question though.
00:53:59
Scott
Yeah.
00:54:01
Jez
During a whiskey apocalypse, all the bottles are gone, but one. Which one you starting a cult around?
00:54:10
Scott
I just lost you there, mate.
00:54:16
Jez
It's one of those things you just got to like...
00:54:19
Scott
Sorry, mate, I didn't hear any of that.
00:54:22
Jez
Oh, okay. It must have dropped. That's my bad. ah Yeah. During a whiskey apocalypse, all the bottles disappear but one. Which bottle are you starting a cult around? I could probably guess, but...
00:54:38
Scott
Sorry. Okay, so is it a bottle I've got or is it just if it's one bottle for the rest of my life that I've got to buy?
00:54:43
Jez
could be any one bottle ah for the rest of your life that is what you're stuck drinking.
00:54:54
Scott
Mate, I could die a happy man drinking Woodford Double Oaked.
00:55:01
Jez
My kind of guy. I'm all about it.
00:55:02
Scott
Like I say, it's it's it's the versatility of it. you know It's like if you want to you want to mix it you can. the way you would um but it's it's a great neat sipper and uh a great base for cocktails so yeah that'd that'd be my uh my desert island bourbon you know there's there's things in here that i'd grab first in a fire but uh you know that's something else
00:55:22
Jez
I um actually feel like...
00:55:29
Jez
Yes. Well, this is like... It's still easily acquirable. It's not...
00:55:33
Scott
although if there was a fire in here i'd i would run
00:55:34
Jez
of like
00:55:37
Jez
you It's going to go bang.
00:55:39
Scott
Yeah, it's going to go bang.
00:55:40
Jez
How many bottles you sitting on?
00:55:43
Scott
I don't know.
00:55:43
Jez
Roughly. it's Don't count. It's safer not to. Safer not to.
00:55:47
Scott
ah had a spreadsheet once and um I thought it was safer not to have a spreadsheet because, um yeah, I guess, you know, that like people say, um I worry that I'll die and then my wife will sell all my bourbon for it.
00:55:49
Jez
Oh, shit.
00:56:05
Scott
told her I paid for it.
00:56:09
Jez
Absolutely. i was having the same conversation the other day and I'm like, you know what? Just message one of the many friends you know of mine that drinks bourbon and they will give you either any money or like an accurate like your price of like, yeah they yeah, they know what I'm sitting on.
00:56:24
Scott
Yeah, they will buy all of it.
00:56:28
Jez
It's like, yes, it'll go to a good home. Absolutely. I'll round it out. If you could share a dram with a historical figure, who would it be?
00:56:43
Scott
Historical figure.
00:56:46
Jez
Mmm. Mmm.
00:56:46
Scott
Mate, I'm going to stick it to bourbon and one person I never got to have a dram with that I would love to is Booker No.
00:56:55
Jez
a
00:56:56
Scott
um You know, he's just, he's one of the um the old school greats and, um you know, I know his son Fred very well and have been lucky enough to spend a lot of time with him. But, yeah, book Booker is someone i'd but I'd love to have a drink with.
00:57:14
Jez
It would be one of those things you just want to sit down, take over like one of your favorite, I will say the, what is it? The 88 bookers? You say 88 or 98?
00:57:27
Jez
Bookers that you picked up. 96. 92.
00:57:28
Scott
um
00:57:29
Jez
Oh, 92. Yeah,
00:57:30
Scott
ah that I suppose that I bought it in 98, so it probably would have been a, um you know, a 1992 or something like that.
00:57:37
Jez
well before I was born.
00:57:39
Scott
91, 92. Yeah.
00:57:42
Jez
yeah well before hours
00:57:43
Scott
yeah And it's funny. I had that bottle, that first bottle of bookers I had. I had it for years and my wife actually had it turned into a clock.
00:57:54
Jez
Oh, cool.
00:57:54
Scott
And my daughter smashed it when she was like one or two.
00:57:59
Jez
No.
00:58:01
Scott
um So I don't have it anymore. But otherwise I would have been able to tell you exactly because I yeah i can't recall. But um yeah, it had the had the little label on it.
00:58:14
Scott
It had the the dates and everything.
00:58:14
Jez
fuck.
00:58:15
Scott
But yeah, oops.
00:58:18
Jez
Oh, I am so sorry for bringing up that memory.
00:58:22
Scott
Oh, no, look, it was it was one it could have been a bottle, mate. It could have been worse.
00:58:25
Jez
Oh, yeah.
00:58:25
Scott
could have had liquid in it.
00:58:27
Jez
Yeah.
00:58:28
Scott
that was That was the time where I realised everything had to go up.
00:58:29
Jez
and
00:58:34
Jez
Oh, yeah. You just move it up a shelf and go, yep.
00:58:36
Scott
Now she's about to turn 17, so everything just got to be locked up.
00:58:41
Jez
Yep. Yep. Start putting a ah lock on that door. Well, Scotty, thank you so much for your time tonight, mate.
00:58:48
Scott
No worries, mate. It's been great having a chat.
00:58:51
Jez
Did you want to plug your socials or if you have any bonded events coming up, especially for people in the neighborhooding up in that beautiful Queensland?
00:59:02
Jez
Oh, you guys are probably having crack of weather at the moment.
00:59:03
Scott
Now, look, hard ah it's it's been ah off and on. um You know, we currently don't have an ambassador up here in Queensland. We've come and leaving, so that's going to be a while before that gets filled. So we don't have a lot of events. I am hosting a dinner tomorrow night, but um that's – yeah.
00:59:25
Scott
Apart from that, we'll have to wait before we have a Marriott of events on. But, yeah, you can check me out on Instagram at thatbourbonguy.
00:59:35
Jez
Amazing. I will share your socials across and I'll also share your Bourbon, what is it? Your bonded event tomorrow night as soon as I jump off this stream. So um yeah, seriously, thank you so much.
00:59:52
Jez
And thank you everyone for tuning in.
00:59:53
Scott
That's been good, mate.
00:59:57
Jez
Cheers, guys.
00:59:57
Scott
Good talking to you mate. we'll ah We'll catch up soon.
01:00:00
Jez
Absolutely. Thanks, guys.