Speyside single malt

It'll be a 3-1 to Huff.

The pitch is fouled away for Speyside.

Well, Mike, she loves the guy who gets her hot pretzels.

Keeps his cool and is into leather.

I don't know.

How do you like the Speyside? Because I like the Isla stuff.

I'm not sure.

I haven't gotten into the Speysides a bunch.

Speyside's good.

It's usually got, you know, some good...

It's sweet.

You don't have the...

So primarily a lighter style rather than a sort of heavier style.

Yeah, I would say if I was to pin it against something that is out there in the world, I would say it's more of a Speyside, Balvini style.

Yeah.

Definitely.

Yeah, yeah.

Well, you know, I was up at McKellen one time and talking with Bob Delgado, and um and he was saying that you know trying to match some of those really old mccallans is almost impossible because that very thing the size of the casks

yeah yeah yeah it's As we know how Scotland loses 2% a year in strength and in volume and all that kind of stuff I know Scotland is at the forefront when it comes to Scotch and they don't like to stray from the formula but I think it would probably benefit a lot of distilleries if they started to go back to or have a range of smaller casks more distilleries did that they tend to want to stick to ASBs and above But there is Arnold Speyside and Oakwood Cooperage.

I think we're making a lot of octaves for a while there.

Uh, we've always tried to work with the, uh, the local managers and the fire service, and we've got established procedures and everything else.

They didn't have that in Speyside.

You know, they used to have a fire group in Speyside, but it just gradually withered away, and you need to have that preparedness work done in advance.

Um-

Does that not seem odd to you? That as the fuel load increases, so the preparedness has gone down?

the ABV and how powerful it is, you've got a lot of flexibility.

And in our warehouse in Speyside, we do a lot of that.

We do a lot of re-racking.

And we have had the pleasure over the number of years to bottle in fortified wine for Cyprus, for a Cypriot community.

So I'd always wanted to move into malt distilling and I got that opportunity.

So that was when I got the call and went north up to Speyside.

Before you move on to Speyside, a question purely for me, but do you know what the main grain was for Portland Dust? Nope.

See if you go back,

right? What to do is, if you're listening to this on Spotify or watch this on YouTube, go back 35 seconds and just watch Chuck because I've just watched him and just went, something just bit

Yeah.

Sadly, they threw me down to the cooperage.

But it was up to Speyside? Yes, up to Inchgiller.

What about, is this distillery again?

Speyside.

Yes, is this?

Uh-huh.

I

mean, From the first two that we've had, we can kind of see that these are similar flavour profiles, but the difference in flavour is massive, especially on the nose.

Yeah, I mean, compared to the last one, also Speyside, big difference.

And they're both bourbon casks.