Ever wondered how examining whisky tears can elevate your tasting experience? Join us on a remarkable journey through the world of premium Irish whiskies, featuring the Jameson Distillery Edition, Black Barrel Cask Strength, Red Breast 10 Single Pot Still, and Jameson Bow Street 18. We'll guide you through the subtle differences between pot still and column still whiskies, the impact of different grains, and how ex-bourbon and ex-sherry casks shape the flavor profiles. Discover the crucial role your sense of smell plays in fully appreciating these whiskies' unique characteristics.
Experience the thrill of tasting Black Barrel Cask Strength whisky with its undiluted, high alcohol content that brings out intense flavors of caramel, vanilla, and white chocolate. Learn how to appreciate its aromatic profile, feel the warmth by breathing out through the nose, and soften the ethanol's sharpness with just a few drops of water. We'll also explore the influence of American whiskey barrels and charred barrels, which contribute to butterscotch, molasses, and a subtle smokiness, adding depth and complexity to this exceptional whisky.
Our historical journey takes us back to the Gilby family's innovative transition from wine merchants to whiskey bonders in Ireland, leading to renowned brands like Redbreast and the Spot family. Relive personal experiences, like tasting a 50-year-old bottle of Tullamore Dew, and understand the importance of optimal storage conditions for aging whiskey. We wrap things up with a lively discussion about Redbreast's unique cask finishes, travel tales from Europe, and unforgettable moments at St. Kevin's Church in Ireland. Join us in celebrating the camaraderie and appreciation for the people and places we've encountered along the way.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
We'll be doing some so-called distillery edition.
The second one will be ourBlack Barrel Cask Strength.
So you may have heard of BlackBarrel before.
It's a massive one, but we alsodo have the Cask Strength.
Speaker 2 (00:10):
We have a.
Speaker 1 (00:11):
Red Breast 10 single pot.
Still more on Red Breast laterand our Jameson Bow Street 18.
Speaker 2 (00:19):
Have you heard of?
Speaker 1 (00:19):
any of these guys Black.
Speaker 2 (00:21):
Barrel.
Speaker 1 (00:21):
Black Barrel okay yeah, black Barrel's second
Barrel okay yeah, black Barrelsecond best selling whisky in
the world.
For us it is absolutely massive.
We're going to be having a lookat a version of that today.
Speaker 4 (00:29):
Jesus, I'm going to make a little audio book here.
Speaker 1 (00:32):
Hello, thank you.
Yeah, let's have a look at thefirst one.
Guys, pick up your number onewhisky right there.
That is going to be our JamesonDispillery edition.
Yeah, take a little hot off.
Pick it up, please, by the stem, if you would.
And what I would like you to dois tilt it about 45 degrees and
(00:58):
just gently, gently, gently,rotate it round in the glass,
you know, just physically coatthe inside with a bit of whiskey
, now bring it back up to thefloor.
Okay, now find a little lightanywhere and you will be able to
see a little thin film.
Yeah, residue whiskey rightthere.
Speaker 2 (01:21):
We all getting that one.
Speaker 1 (01:22):
You will also see, hopefully a couple of droplets
are going to start to form andfollow you, you know what these
are called, sir.
Who said that Legs you would beso corrected for tasting?
a wine with a whisky we go verydramatic.
These little droplets here areusually known as the whisky
tears.
It's the same as the wine, it'sthe same as all the breads.
It's an indication of what youget from a whisky.
(01:45):
If tiers are thick and slow,it's full bodied, very oily.
If they're thicker, or sorry,if they're thinner and they're
faster, it's a little bitlighter bodied.
It's less oily, meaningessentially the flavour will
dissipate a little bit faster.
Now, have you guys at all beento distillery tours or brewery
(02:05):
tours before?
Yes, has everyone.
Yes, has anyone not.
Oh, excellent, Beer.
Okay, yeah, yeah, it counts, itcounts.
So we make two different typesof spirits to put in these
whiskies.
We make in case you need alittle bit of a re-jog two types
(02:26):
one known as pot still.
One known as collard still,we're going to focus on the pot
still first.
Okay, in Ireland we generallyuse two types of grain as well
to make whisky.
Like a lot of other countries,we use barley and we use corn.
Now classic Irish style is knownas single pot still whiskey.
So that means we only use thebarrel and we use it in these
(02:50):
massive copper pots.
These things are essentiallywhat give us the alcohol.
You put in a weak beer known aswash.
You boil it a few times, itconcentrates the alcohol and it
gives us a thing known as, likethey're saying, pot still a
whiskey.
It's a very spicy kind ofrobust spirit.
(03:13):
Actually, pot still whiskey onits own kind of smells like
tequila, like it, like that realrobust new make spirit.
This whiskey that we're havinga look at right now, distillery
edition, is mainly made of thatpot still whiskey.
Speaker 4 (03:35):
So the tears are gonna be quite nice.
Nice and slow.
It's a very oily style.
Now please bring it up to yournose, guys, big deep in there,
then you get the whiskey tears.
Speaker 1 (03:42):
I love it Many times the tears today.
You can almost taste thewhiskey.
Do me a favor, would you smellit again?
But keep your mouth open thistime.
Imagine your mouth is like outof breath.
You'll feel it almost hittingthe back of the throat there.
Yeah, yeah, okay, fantastic,we're just trying to open up the
olfactory system Out ofcuriosity.
Is anybody getting anything onthe nose?
No wrong hands, whiskey,alcohol burn.
(04:09):
Yeah, there'll be a bit ofalcohol burn here 40%, 80 proof
yeah yeah.
Okay, that's all good.
There's two types of spirits weuse we're focusing right now on
the pot still and there's alsotwo types of barrel or cask that
we use.
Okay, we use ex-bourbon andex-sherry casks, so every single
barrel that we, as Jameson, use, has already been used
(04:32):
Originally.
Like we're saying to somethinglike a barrel of this size,
about 200 litres, about 50gallons, roughly used to age a
bourbon before us Now, whatwe're looking at here, though,
is one that is primarily using asherry barrel, very, very
classic Irish style.
We generally go for that kindof fruity sherry barrel, sherry,
fortified wine, so sherry oftengives you very dried fruit
(04:55):
notes, think like raisins,sultanas, figs.
You know what I mean.
Bring it up to the nose again,guys, have another little nose,
and just imagine again thosekind of real dry fruits.
Dates, raised in sultanas.
Now it's close to wine you knowwhat I?
mean Now.
Speaker 2 (05:19):
You're not a fan of it.
Speaker 3 (05:21):
No, I just want to raise it to my new whiskey.
Well, hopefully, yeah,absolutely, that's right.
Speaker 1 (05:24):
I'm gonna raise it too.
This whiskey's nicknameactually has become the white
wine of Irish whiskey in recentyears.
Speaker 3 (05:32):
So we're using a mixture of mainly pot still, and
mainly sherry influencedwhiskey.
Speaker 1 (05:38):
Now what I would like you to do is well, what we do
actually, is we for tasting?
Do a second on the tongue forevery single year that it spends
inside the bar.
Relatively young whiskey.
This is aged between like sevento nine years these days.
I would like you to take adrink of this, guys.
Keep it on the tongue for aboutsix to seven seconds how long,
(05:58):
six or seven seconds, then Icoat the tongue.
I've got to coat the palate,okay, excellent.
(06:19):
In fairness, lads, you aredoing better than the 10am tour.
I'll give you that.
For that.
Speaker 3 (06:26):
It's a rough one 10 doing better than the 10am tour.
Speaker 1 (06:29):
I'll give you that.
For that it's a rough one.
10am, yeah.
10am Wow.
It's not respectable to do that, yeah, Okay.
How are we finding ourdistillery?
Does anybody like it?
Speaker 3 (06:42):
Yes, yes, excuse me, I don so much more wondering
what you're doing.
Speaker 1 (06:48):
Oh, don't be worried, we're getting there.
We're getting there, absolutely100% yeah.
If you would like to now, yeah,100%.
We're gonna have a little bitmore of an in-depth look at that
, though in a second, with ourcasks, right.
But yeah okay, look, I'mexpecting more notes off you for
the second whiskey.
Okay, guys, but I'll give yousome for this one.
We're getting a lot of fruitson the nose, but I want you to
(07:09):
think if you have a little bitleft give it another little sip
there.
Speaker 2 (07:14):
It sounds a bit strange, but think like on a
hazel, think.
Speaker 1 (07:19):
A little bit of hazel on the top, a bit of pistachio.
I often get a lot of honey onthe nose out of this one as well
.
I don't know if anyone getsthat at all.
It's that slightly fruity, darksweetness.
You know what I mean.
Now, what you're experiencingright there, that flavor profile
(07:40):
kind of expanding, is alsoknown as the after.
The after of a whiskey isessentially all the oils that
coat the palate, that coat thethe, the tongue and the throat,
that let the flavor linger Nowin fairness.
This one right here, guys, is alight enough body whiskey.
Okay, and you're, it's notgonna stick around for too long,
(08:00):
but you are tasting it yeah.
Okay as a baseline so far far.
How are we feeling?
Good, but indifferent.
Good, good, that's good.
Should we kill it?
You can say, there's no problem, I'm not gonna stop you or
who's that, chris?
(08:21):
okay, excellent, we're gonnapark that one.
Yeah, have, yeah, have, alittle drop of your water there,
absolutely so that right.
There is quite a classic styleof Irish music A lot of pot
still and a lot of sherry barrelinfluence.
Yeah, it's lovely and thick,it's lovely and fruity.
(08:41):
It's very, very old school,classic style.
Essentially actually back tothese guys right here, john
Jameson himself, was very much.
The pioneering man of Irishwhiskey back in the day came
over in 1780.
This man, have you guys heardof the term triple distilled
(09:01):
before?
Only since I walked in the door.
Speaker 2 (09:02):
Ok, fantastic, no bother, you will see the term
triple distilled before, onlysince I walked in the door.
Speaker 1 (09:05):
Okay, fantastic, no, bother, no bother.
You will see the words tripledistilled written on every
single one of our bottles ofwhisky.
It's a style, it's a verysignature style, like, literally
right there, what you will findin a lot of bourbons, in a lot
of Scotches, in a lot ofJapanese whisky.
Things will be double distilled.
So those big copper pot stillsthat we were talking about, you
(09:25):
will put the beer in there.
Once it will boil it, it willcome out about 24%-ish, what's
that?
48 proof, I don't know.
We use the proper measurementshere and then you will boil it a
second time and that will giveyou around a 60, 66%, 120, 130,
130 proof, something like that.
(09:47):
Yeah, so essentially, that iswhat a lot of whiskies will do,
that's what Scotch will do,that's what Bourbon will do.
Irish whiskey, like we say,goes a little further.
It does that tripledistillation.
So, by the end of that wholeprocess you are coming out with
a spirit between 84 to 94%alcohol, about 180 proof roughly
.
It's it's very, very, verystrong stuff, but it purifies
(10:09):
the alcohol.
It takes the impurities away.
It makes it less of thatethanol harsh burn at the back
of the throat hopefully that'sthe idea anyway.
And mainline himself literallypioneered that in the old school
Irish whiskey game.
He came over from Scotland.
He used everything that helearned from the Haig family,
from Margaret Haig, from JohnHaig, her father as well and he
(10:32):
mixed it all up with Irishwhiskey.
Obviously we had it beforehand,but he just gave it a bit of a
kickstart, essentially Ended uphaving 16 children together.
Yeah, eventually the first fourmaster distillers of the
Jameson Distillery were allnamed John Jameson.
(10:52):
Actually, if you have a look atthat representation there guys
behind you on the screen, youwill see in the middle there,
kind of going diagonal down tothe left, is our distillery.
Like this whole area back inthe day, guys covered five acres
worth of land.
Now, I know that doesn't reallysound like too much now, but if
you can imagine, for Dublincity center back in the day this
was absolutely huge and like wedid have a lot of breweries, we
(11:14):
had a lot of distilleries, butessentially the only one that
stood the test of time was theJameson distillery itself Okay,
it was innovative enough tochange the times started using
the column still, which we'llget into in a minute, and
essentially started producinglovely whiskeys.
This whole area, you see, tothe right, that street, right
there is Bow Street.
It's probably where you came in.
(11:34):
To the left of that whole areais the Smithfield Courtyard.
There's a big, big, big openplace beside us and essentially,
yeah, this was the Jamesondistillery.
Back in the day we wereproducing at like the peak
around here around a milliongallons of whisky a year About
(11:54):
six and a half million bottles.
Speaker 2 (11:56):
So what's produced now.
Speaker 1 (11:59):
About 120 million bottles a year.
Where are those produced?
Middleton, middleton and CountyCork.
Well, all of them, except thiswhiskey, which is what we're
gonna be trying in a littlewhile because, like I say, it is
literally maturing through thatdoor right there and we're
gonna have a look at that.
Speaker 3 (12:16):
The Bow.
Speaker 1 (12:16):
Street 18 is the last remaining whiskey that we still
produce here, but in Middletonitself, down the bottom of the
island, in County Cork.
And do you remember?
Earlier on I mentioned thePowers distillery.
Do you guys know Powers at all?
No, okay, that's grand.
It's another one of the massivebrands and very, very big in
Dublin right now.
So you have Jameson, you hadPowers and you had Paddy's Irish
(12:40):
whisky as well.
Okay, cool yeah they were knownas the big three back in the day
.
After 1916, after trade warswith Britain, after Prohibition,
essentially all the otherdistilleries faded away and they
were the three left.
So what they have to do wasthey actually all had to join
forces.
They kind of they made what wasknown as the Irish Distillers
(13:03):
Group and that literally kept usalive.
That's why, you will see, evenup behind me I have a bottle of
Paris here.
You know what I mean.
You will see some of the otherones.
That's why we're having a lookat Red Breast as well.
Like I said, we'll get intothat in a little while.
But that Irish Distillers Grouphas grown since then.
In the 60s, because of thismerger, the pool of resources
(13:26):
basically dictated the bestplace to go would be to
Middleton, to County Cork.
Have you guys heard of theGreat Irish Whiskey Fire?
Speaker 2 (13:34):
No, they talked about it a lot.
They put it out with the manureyes, yes, yes.
I want to present Really badidea.
I remembered that.
Speaker 1 (13:44):
Essentially, you know the way we were saying like
earlier on, you have around herethe Golden Triangle.
Great idea in concept, inpracticality, having like five
whisky distilleries, all made ofwood with flammable liquid
aging in them, right beside eachother, in the middle of a
bustling city.
Not great, that's okay.
Shock, horror it caught fireand essentially another one of
(14:08):
the massive reasons why in the70s we moved.
We moved a lot of that agingand that space.
So right now, like down inMiddleton, there are 172
warehouses currently Like twomillion casks maturing right now
, essentially.
So taking a little bit of theheat away from Dublin, moving it
down to Middleton, but stillbeing able to have at least one
(14:30):
of our own right here we alltake a little sip of water, guys
, we all cleanse the pillow andeverything.
Speaker 3 (14:34):
Yeah, fantastic, do you want to have a look at
number two Black Barrel CaskStrength.
Speaker 1 (14:41):
Like we were saying earlier, you have seen the black
barrel before.
Do we know what cask strengthwhisky is, guys?
Yes, cask strength, undiluted.
So the whisky that we are aboutto taste has not been watered
(15:03):
down since it has come out ofthe actual cask, the barrel
itself.
I believe today.
You can tell me if I'm right,sir, it'd be 60.8%, is it?
Speaker 4 (15:12):
26.
Speaker 1 (15:14):
60.8%.
Yes, absolutely.
So a little bit stronger thanwhat we had in the last one.
Have a look at the tears again.
Have a little roll around.
Speaker 4 (15:23):
April 26, 1928.
September 20, 1929.
Speaker 2 (15:29):
You'll notice, is this like tears in my pillow.
Speaker 4 (15:34):
That's tonight.
That's if you drink too much.
Speaker 1 (15:39):
The tears are going to be a little bit slower, you
might see.
See, this is the thing.
You have two things here.
You have a little bit higheralcohol concentration which will
slow them down a little bit aswell.
Speaker 3 (15:48):
You will also notice.
Speaker 1 (15:48):
You know that little film at the very top, it's
drying out a lot faster.
Yeah, I think it's evaporatinga lot quicker than the citric
addition we had there.
Bring it up to your nose, guys.
Speaker 2 (16:08):
We getting anything?
Nothing at all Excellent.
Speaker 1 (16:18):
This one, guys.
This whiskey is nearly 100%aged in single and double chared
X bourbon barrels.
So a lot more of your Americanwhiskey influence here.
Think honey, I like that lovely, lovely, rich caramel.
Speaker 2 (16:36):
I actually get a bit of white chocolate out of it
sometimes you know, if anyonegets that, it's a bit of white
chocolate out of it sometimes.
Speaker 1 (16:49):
I don't know if anyone gets that.
It's a bit of a weird one.
Incredibly incredibly lovelycaramel vanilla sweetness out of
this one.
Give it a little taste, guys,hold it on a little bit longer
(17:28):
of an experience, shall we say.
It sure is Right.
I'm just tasting them and it'sin my lips.
Alright, it's strong, isn't it?
Speaker 2 (17:34):
Yeah, you alright.
Speaker 1 (17:37):
I'm doing alright, excellent, excellent.
Speaker 2 (17:43):
That'll warm you up.
Speaker 4 (17:44):
Yeah, that'll warm you up, that's for sure.
Speaker 1 (17:46):
This one right here goes.
Yeah, Are you getting a littlebit of that heat in the back of
the throat now?
A little bit.
Actually, will you do me afavor?
Do you want to close your mouththere and just breathe out
through the nose?
You'll feel that lovely warmthcoming up the throat, yeah, yeah
.
Now the tip of the tongue, likethe front of the palate, is
where you're gonna get that realbourbon.
(18:07):
Infant stuff Like that is.
There's your butterscotch kindof flavours, you know what I
mean.
I always actually with the blackgrout cask.
I always think, do you?
Speaker 2 (18:16):
know Werther's.
Yeah, the sweets, yeah, yeah.
Speaker 1 (18:19):
I often find that you get that real creamy, buttery
kind of sweetness out ofsomething like that top here,
that kind of molasses-y trinkletype vibe.
I know some of you have alreadydone it and some of you know.
But if you don't know, guys,sometimes, yeah, with something
like casks drink literally acouple of drops of water in
there can really, really help.
(18:40):
It can be very, very, veryoverpowering, and so yeah, give
it, give it a little go, give ita little go.
Sometimes it works sometimes itdoesn't, but I do encourage
people to experiment, give itanother little taste.
Speaker 2 (19:00):
It'll even work on the nose.
Speaker 1 (19:03):
A little bit, you know what I mean.
Just taking away some of thatincredibly harsh ethanol as well
.
This when you drink a littlemore than essentially.
The coating of the oils remainsin the tongue, so less of that
real harshness can get at you,if you know what I mean.
Moral of the story the more Ithink about it, the better it
(19:23):
gets a little bit, won't it?
Speaker 2 (19:26):
Yeah, now this one guys as well.
Speaker 1 (19:29):
I want you to think of one thing.
Okay, I want you to breathe itthrough for a second and I want
you just to imagine that theback of your throat sounds a bit
weird.
But just imagine a tiny bit ofcampfire-y smoke or like singed
kind of burnt wood Sounds a bitweird.
But just do it for me.
Like the inside of thesebarrels black barrel the inside
is blackened, it's charred, it'sburnt.
You know it's toasted wood.
(19:50):
You leave a whiskey in there for12 years you're gonna get a
little bit of that actual kindof smokiness out of it.
You know what I mean?
It's 12 years.
Uh, 10 to 12, yeah, 10 to 12.
If you haven't seen it before,guys, that is the inside of the
stave.
The inside of the stave of thebarrel itself Physically,
(20:12):
physically toasted.
We do what is known as level 4.
Speaker 4 (20:17):
Now is that one from one that had whiskey in it?
Or is that just a toastedbarrel?
Speaker 1 (20:23):
That had whiskey in it.
Speaker 4 (20:25):
Smell it.
Speaker 1 (20:25):
Yes, that gelato-toasted barrel, that,
that, that whiskey, vanilla,smell it.
Speaker 2 (20:28):
Yes, you should be able to smell that whiskey in it
.
Speaker 1 (20:33):
But essentially, like we do what is known as a level
4 char, which will be about 45seconds worth of that incredible
burn on the inside.
Speaker 3 (20:41):
What it?
Speaker 1 (20:41):
does you know the way we're getting strong vanilla
out of something like the BlackBrow Cask, the?
The actual sugars in this woodare caramelized from that flame
itself and you get a thingcalled vanillin, which is where,
hence, you get vanilla taste init.
But you know what I mean.
How do you feel about this?
Speaker 4 (20:59):
one guys.
Speaker 2 (21:00):
I like it, okay, I like that.
Speaker 4 (21:03):
I know it burned.
Speaker 2 (21:04):
I liked it better than the first one.
Speaker 1 (21:06):
it okay it's a bit, it's a bit, it's a bit more on
from the flavor as well.
Speaker 2 (21:10):
Yeah, yeah oh yeah, if you're not awake, you'll be
awake now absolutely.
Speaker 1 (21:26):
Yeah, Funny thing with these ones guys actually
With our charred barrels.
Once you char a barrel a secondtime it essentially
reinvigorates the wood, likethat's where charring a barrel
came from.
Around Ireland, in Jamesonitself, we used to make barrels
(21:49):
Ireland.
We had cooperages.
Irish oak is incrediblyendangered.
Now we don't really do itanymore, but when we did.
You know we don't have any lawsagainst reusing barrels.
We can reuse them as many timesas we want.
But a barrel is like a tea bag.
You know what I mean.
Like the more you use it, theless potent it gets.
So, what happened would be likethe distillers in here, the
(22:11):
master blenders, would take theused barrels.
They would leave them.
You know there's a littlecourtyard as you walk in.
That was the courtyard for thebarrels when they were used as
storage essentially.
Now I don't know if you noticed, but we tend to get some rain
in this country.
Speaker 3 (22:28):
Occasionally.
Last week's been very nice.
I hear we're pretty lucky intravel this week in the nice
weather.
It hasn't been too bad actuallyyeah, but we do.
Speaker 1 (22:38):
Especially in the wintertime there's a lot of rain
, Not much snow, but a lot ofrain.
That can really deaden the wood.
Speaker 2 (22:44):
You know what I mean.
So what happened?
Speaker 1 (22:45):
was all the distillers, all the master
blenders went okay, look, wepaid a lot of money for these
barrels, we want to reinvigoratethem.
They burn out the moisture,they dry them out and, in doing
so, would shower the wood alittle bit, started aging them
and realized essentially oh mygod, this actually gives a
lovely taste.
So what started as upkeep hasliterally become a staple of
(23:11):
whiskey around the world, likeliterally around the world,
which is kind of incredible.
You know what I mean.
Happy accidents right there,yeah, just a few.
Yeah, yeah, 100%.
Back in the day, that happens alot like the story of, well,
one of the stories of howwhiskey came about.
I don't know if you've heardthis one or not, but I find this
is a fantastic one.
You know, like back in the day,do you guys know of Pudgine?
(23:34):
Pudgine, that's all.
Yeah, okay, pudgine isessentially the predecessor to
moonshine, the Irish predecessorto moonshine.
Clear spirit, generally notaged, peated, very, very, very
peaty.
It's lovely in small doses, butit's actually you know, it's
(23:58):
not very quality.
It used to not be very qualitycontrolled.
So essentially, what happened?
You know?
I don't know if you guys know,but we didn't have the best
relationship with England backin the day either.
Oh really, no, I'm notsurprised.
Speaker 4 (24:10):
Surprise send it to us.
Speaker 1 (24:12):
There were a lot of laws put in place.
There were even tax on ouractual barley malting tax is
what it was known as.
But one of the big kickers wasessentially a form of
prohibition enforced on theIrish people.
Back in the day, Alcohol wasnot allowed to be made.
This was around the time wherekids weren't allowed to be in
school and all that type ofstuff.
(24:34):
It wasn't a great time, butwhat happened was so you had all
these distillers making.
Pudging.
Yeah, this lovely clear spirit.
And they went.
Oh my god, I have like gallonsof this.
I have tons of Pudging.
I'm not allowed to sell it.
This lovely clear spirit.
And they went.
Oh my god, I have like 50gallons of this.
I have tons of pudging.
I'm not allowed to sell it, I'mnot allowed to do anything.
And they went.
Okay, well, we'll just, we'llhide it, we'll bury some holes,
(24:56):
we'll hide it, we'll put it inthe barns.
A couple of years later, logswere lifted and they went oh
great, cool, we'll go get itgone.
Brown, what the hell?
What, what, oh?
Speaker 2 (25:09):
I don't want that, but they're like it's barrels of
alcohol.
Speaker 1 (25:14):
I'm not gonna let that go to waste.
Give it a little taste, alittle bit more zing, a little
bit more zip to it.
You know what I mean um soagain, massive, massive happy
accident right there.
Now there are many, manytheories on how whisky was made,
but I'd like to subscribe to alot of them.
I think that was the last one.
Yeah, but yeah, anyway, sorry,take another drop of your water
there, guys, cleanse that pan ofsugar.
(25:35):
Any other questions on that,guys?
Speaker 2 (25:42):
No, I have one right there.
Speaker 1 (25:44):
It's right there, oh here you go Okay we've had a
look at your more old schoolstyle with the distillery image.
We've had a look at theslightly more modern style with
more of your bourbon, more ofyour letter pot, still with the
black barrel cask.
Now we are going completelyback back, the other end of the
(26:06):
spectrum.
This is the epitome for me ofIrish whiskey.
I think this is.
This gives you a wonderful,wonderful view into the world if
you haven't been a very long orif you haven't tasted too many
Red Breast 10, single pot.
Still, you had it, sir.
Yeah, that's fantastic.
(26:27):
I'm on a big fan.
Speaker 3 (26:31):
Yeah me too.
Speaker 1 (26:32):
You will find Red Breast 12 everywhere.
It's a big one.
The 10 is a lot more difficultto come across.
Yeah let's have a look.
Yeah have a look at your tears,guys.
Have a look at your tears.
I wanted to try.
Yeah, yeah, let's have a look.
Speaker 2 (26:46):
Yeah, have a look at your tears, guys, have a look at
your tears.
Speaker 1 (26:52):
I know you're saying to me Jason, Max, we're in
Jameson.
Speaker 2 (26:55):
Why on earth are you showing me a red breast bottle,
Like what we were saying earlieron?
Speaker 1 (27:00):
remember that merger that we were talking about.
The power is the patty inJameson, essentially red breast.
Wait, wait, wait.
This is a fantastic idea.
We want that.
We were talking about.
No, the powers, the Paddy andthe Jameson.
It kind of folded up,essentially Redbreast joined
them.
Wait, wait, wait, they went.
This is a fantastic idea, wewant it and absolutely it made
sense.
Come on in to me.
Come on in to me.
Speaker 2 (27:14):
Now this one guys.
Speaker 1 (27:15):
The whole shtick about Redbreast is that they
generally use nearly allfortified wine bars like that's
their vibe.
You know, I mean red breasts.
Originally the Gilby familywere wine merchants in London
and they're wine merchants inLondon in this kind of 1790s ish
(27:38):
and they went.
Okay, we want to branch out.
Speaker 3 (27:42):
Gilby.
Speaker 1 (27:42):
Gin, very similar.
There was a branch of thefamily, I believe not in Dublin
or not in London, I can'tremember where it was, but yes,
yes, 100%.
But the Gilbys essentially theywanted to move into Ireland.
They wanted to make a bit ofmoney there as well, but
obviously back in the day winedid not sell here.
You know what I mean.
Like we're whiskey drinking,we're whiskey drinking country
(28:05):
Whiskey and beer, and yeah,exactly.
So they came over trying to selltheir wine didn't really make a
difference and they went we'regonna have to start making some
whiskeys.
And they didn't really want tomake a whiskey.
They didn't want to create anew distillery, so they started
buying the new make spirit youknow like all that just fresh
spirit directly out of the potstills and they started aging it
themselves in their winebarrels and they're known as
(28:29):
whiskey bonders so these arepeople that have a license to,
but anyone's done that beforeit's different people.
People had done it, but not tothe same extent like they were
the absolute pioneers of thatreal wine, finished whiskey the
red breast, another spot likegreen spot yellow at all like
green spot yellow spot.
Speaker 3 (28:49):
I just had green spot recently.
Speaker 1 (28:51):
It is so good, it's beautiful, isn't it?
Speaker 3 (28:53):
It's beautiful.
It's a wonderful whiskey.
Speaker 2 (28:54):
If you do if you get to try something like this.
Speaker 1 (28:56):
Not too expensive either which is lovely Green
spot, the whole spot family,like even you can see the bottle
more reminiscent of a winebottle.
You know I mean like, like that.
That's their whole vibe.
You know their whole love isthe wine element of the the spot
family.
(29:17):
Oh, 40%, 40%, 80%.
So we went 40% 80 proof.
We went to rent 60% 120 proof.
And now we're back into 43.
So what's that?
86 proof.
Yeah, guys, have a little roll,have a little nose, have a
little taste of your red breastTim.
Speaker 4 (29:33):
This one right here, number three.
Speaker 2 (29:48):
Which is your favorite, absolutely this one,
this one, yeah, so far.
Speaker 1 (30:00):
This is smooth.
I'm really glad that you chosethat.
Speaker 2 (30:05):
This one is single-possessed, you think.
Speaker 3 (30:09):
Yeah.
Speaker 1 (30:22):
We'll let you wait on it today.
We'll let you wait on it.
Speaker 3 (30:24):
Can.
Speaker 2 (30:25):
I ask you a question.
Speaker 1 (30:26):
What are?
Speaker 2 (30:26):
your knowledge of and .
Speaker 1 (30:28):
I almost hesitate to ask you in a House of James but,
tea-lings and Tullamore Dew.
I'm a massive tea-ling fan Big,big tea-ling fan myself.
I think it is a wonderfulwhiskey.
They call it the spirit ofDublin.
You know what I mean?
They do.
Have you been to the distilleryor anything?
Yeah.
Speaker 4 (30:45):
Okay.
Speaker 1 (30:47):
Wonderful thing that Teeling do is they create
whiskey and finish it in a rumbarrel, which is seen in places,
but for an Irish whiskey itselfit's quite rare and it's lovely
.
They finish it for a year in arum barrel, so they have a
lovely bit of spice, lovely bitof kick, but real, real rum
sweetness on the front of thebarrel.
I'm a big, big Teabag fan.
(31:08):
Yo, yo, tullamore Dew,tullamore Dew, tullamore Dew.
You know the name of TullamoreDew, like Williams that name,
you might see it on the bottomof the bottle.
My old neighbor, like literallyto the house of me, was the
great, great grandson.
You're kidding me?
Yeah, literally, I loveTullamore.
Speaker 4 (31:27):
Dew.
We were in.
Speaker 3 (31:28):
Kilkenny and there was a pub there that we came
across where they had purchasedsome stock from an old Italian
bar and they had 50 year oldbottles from 1970.
Four bottles of Tullamore Dewfrom 1970.
Speaker 4 (31:44):
They popped one open for us and we were like wow,
from 1970?
Speaker 1 (31:48):
That's insane.
That'll be it.
Speaker 3 (31:53):
Does whiskey actually age during the bottle?
It does.
Speaker 1 (31:58):
But what you'll have with something like a 1970
bottle is a mash bill.
That's different.
It's far different to what youhave today it was so different,
yeah whiskey does not age in thebottle.
Whiskey is shelf-stable, onceyou keep it sealed and once you
open it it'll start to oxidizelike a little bit, but honestly
it's not like a wine.
(32:18):
You know the way.
In a wine you get like you wanta little oxidization sometimes.
Sometimes it works, sometimesit doesn't.
Whiskey youkey, you don't.
Oh really, yeah, no, you wantto leave it in the back of the
press, you want to leave it in anice tepid environment, not too
hot, not too cold, out ofdirect sunlight, but whiskey
will stay shelf-stableessentially.
(32:39):
The recommendation is like, ifyou pop a bottle, have it done
within like Five minutes Aroundfour to five years.
But honestly, if it's a reallynice bottle that you're holding
onto, a lot of those notes willstick around for seven, eight
(33:00):
months.
Now, let's say it's down tothere.
It's going to oxidize more.
So, best bet, just finish itoff.
Like no point in keeping thatbecause it will kind of start to
go bad after a little while.
Um, but if you keep it sealedfrom like we have, we have
bottles of uh 1984, uh middletonin the shop and everything and
that is perfect keep it so likeI did with my dad's whiskey red
(33:23):
breast
Speaker 2 (33:24):
but not the 10.
Speaker 1 (33:24):
Like I say pretty much, everything that we're
trying today is mainly in theJameson distillery.
Speaker 4 (33:32):
So, you can't get that, make each check-in by a
count of three.
Hold the whiskey, sir.
Yes, we can Ready Now, we knowI thought we could put one, we
should.
Speaker 1 (33:43):
So we're moving on to the next one Two seconds.
Speaker 2 (33:46):
All right, two seconds.
Speaker 3 (33:48):
We'll count down, that was one, that was two.
Speaker 1 (33:53):
Excellent, there we go.
Can you gather some of yourbelongings?
We are not going to be poppingback in here, okay.
Speaker 2 (34:01):
You want to take them back.
We have one more.
Speaker 1 (34:06):
Excellent.
Give me two seconds A legionthere.
Next, Chug it.
We've got to chug it man, Ihave questions.
Speaker 2 (34:15):
Oh yeah.
Speaker 1 (34:16):
Those were our friends.
Speaker 2 (34:19):
You get those to be paid for.
You're paid for those.
Speaker 3 (34:24):
Okay, here on Pat's Peeps 137, we are in the Jameson
.
As you probably surmised by now, we are in the Jameson
Distillery in Dublin.
I'm literally standing rightnow at John Jameson's desk, the
founder of Jameson Whiskey.
I'll share a photo of his desk.
(34:47):
He's got an old typewriter.
He's got an old it looks like abook which he kept records on
or something like that A coupleof antique books on the table
over here and some fine Irishwhiskey behind his desk.
So we will continue this touras we move into a different room
here.
See what we're in store forGrab a whiskey on the way in.
(35:13):
They said okay, I think I cando that.
Grab a whiskey on the way in.
I'm not sure what this is.
Okay, we are in the barrel roomright now Barrel whiskey.
So Max will continue hispresentation.
It's fascinating to hear aboutthe barrels and how they've the
different ways they've beendistilling it over the years.
Speaker 1 (35:34):
Pretty nice, huh oh it's beautiful and the smell in
this room is incredible, you cansmell the notes.
Speaker 2 (35:41):
Yeah, yeah, yeah.
Speaker 3 (35:43):
Thank you, by the way , Lisa, for setting up this
wonderful trip.
Speaker 2 (35:46):
Oh, anytime.
Speaker 3 (35:47):
To the Jameson Distillery here.
So Max will come in here andcontinue.
So we're looking at the barrelsright now.
Speaker 4 (35:54):
Wild Turkey Distillery.
Speaker 3 (35:57):
Bourbon.
Speaker 4 (35:57):
Whiskey, does that say Kentucky?
Speaker 3 (36:00):
Yeah, must be used barrels.
Yeah, so they just buy it.
Well, they buy the barrels fromother, so they just buy it.
Well, I'll have to ask them Dothey buy their barrels from
other?
Yeah, from.
Speaker 4 (36:08):
Wild Turkey.
I'll have to ask them on thatone.
Speaker 3 (36:14):
Hopefully you're learning something about whiskey
.
I know I'm learning somethingabout whiskey.
Speaker 4 (36:18):
Wild Turkey Wild.
Speaker 1 (36:20):
Turkey.
Yes, you noticed, yetAbsolutely, you eat Wild Turkey.
Speaker 4 (36:23):
Wild Turkey, oh my gosh.
Speaker 1 (36:26):
Have we all grabbed any of these?
I heard that I'm just gonna.
Have we all grabbed them on theway in there.
Really.
Speaker 3 (36:32):
How old are these barrels?
They look very old, these ones.
Speaker 1 (36:40):
The sherry, but the bourbon ones would be about 19
to 25 years old and the sherryones would be actually slightly
younger and they'd be about 12to 15.
Speaker 2 (36:49):
Okay, they look much older I'm kind of surprised.
Speaker 3 (37:00):
What a beautiful building.
Yes, sir.
Speaker 1 (37:07):
We're photobombing.
Speaker 3 (37:09):
Okay, we're in there.
Come on, get in here Photobomb.
Speaker 2 (37:16):
We're from Monterey, California.
Huh.
Speaker 3 (37:19):
We're from Monterey, California.
Speaker 1 (37:20):
Are you?
Speaker 3 (37:20):
from.
Speaker 2 (37:21):
California.
No, we're from Monterey,California.
Oh okay.
We just horned in on you, herewe go.
He's just a literary.
Speaker 1 (37:28):
Oh, okay, here we go.
Speaker 2 (37:28):
He's taking a picture .
Speaker 3 (37:30):
Alright, picture time .
Speaker 2 (37:34):
Yeah, yeah, don't worry Okay, cocktail book.
Speaker 4 (37:42):
Cocktail book is all changed, thank you, how long
have you guys been here?
Speaker 3 (37:50):
About eight days.
Speaker 2 (37:51):
A week.
Speaker 1 (37:51):
A week already, we just kind of came into Dublin.
Speaker 2 (37:58):
What time is your?
Speaker 3 (37:58):
Guinness birthday 11.
In the morning 11 in themorning.
That's for hardcore drinkers.
Oh, I don't know.
It's insane Like 2% evaporates.
Speaker 1 (38:14):
So around 50,000 bottles of Jameson evaporate
every single day.
Speaker 2 (38:19):
Oh my gosh what.
Speaker 1 (38:22):
That's a shame my friend.
Speaker 3 (38:24):
That is a shame.
I should put my bed up thereHuh.
Speaker 1 (38:28):
Yeah, my bed up there Do you like this one no the
angel shirt.
The devil's coat as well.
The devil's coat.
Speaker 2 (38:42):
The angel shirt.
Yes, I think the more you tryit, the better.
Speaker 1 (38:47):
It's like wine.
Have you tried?
Speaker 4 (38:48):
it.
Speaker 2 (38:49):
Yeah, this guy's.
Speaker 1 (38:51):
So if you think about it, have you tried it?
We have 84 at Urban Barber.
Speaker 3 (38:55):
Wow, that hit the back of my tongue, wow.
Speaker 1 (38:57):
Each day when we start building the house,
essentially the first 90 to 100hours that we build are
literally to replace what welost.
Speaker 2 (39:11):
Wow so essentially one of these rooms got on.
It's a little bitey it is rightthere at the end.
Speaker 4 (39:17):
It was going on all of a sudden is right there at
the end.
You know what I mean it wasgoing on and on that whiskey
that you have there as well,guys is a Bow Street 18.
Speaker 3 (39:24):
Back of the top.
Speaker 1 (39:27):
This is kind of like the tippy top of what we produce
, if you know what I mean.
It's more on the community sideof things.
If you will, 18, meaning theyoungest whiskey in that glass
is 18 years old Should be nice.
Speaker 3 (39:44):
So far we have 20 people Podcast 137.
Max is doing my podcast.
Speaker 2 (39:53):
That's a less word for me while I just drink
whiskey.
Give it a go.
All right, shady.
I'm all shady, all right.
Speaker 1 (40:03):
Guys, if you are taking pictures in here, just
make sure to keep the flash offas well, because the fire alarm
can go off.
Oh really, oh yeah, the firealarm goes off.
We have 20 seconds to leave theroom before the oxygen is gone.
That's hilarious.
Probably should have told youthat before we entered.
You can just sit in here andget hot.
Speaker 4 (40:23):
Essentially yes, no.
Speaker 1 (40:23):
I'm not even joking with you.
If you stood in here, let's say, for a couple of hours, and you
huffed and puffed, you wouldn'tbe like drunk, but you would
feel the effects.
You'd be jolly, shall we say.
Speaker 4 (40:34):
That's a good day.
Speaker 1 (40:34):
It is a good day, yeah, good place to work.
Speaker 3 (40:37):
Hyperventilating all day to feel jolly Well.
Speaker 1 (40:41):
Yeah, how are we feeling about this whiskey?
Speaker 3 (40:42):
guys.
It has a bite right at the end.
A little zinger at the end,that's good.
Speaker 1 (40:49):
There is a little glass of fresh water and some
droppers there.
If you do want, guys, this isanother cast strength.
So, this one right here 56.5%so what's that One?
Well, one 13, something likethat it tastes good, but it
burns.
Speaker 2 (41:08):
It doesn't burn as much as the other ones.
Speaker 1 (41:10):
There might be a little bit of a jam.
Speaker 3 (41:11):
You buy the barrels from I saw Wild Turkey or do you
buy them from them?
Or are you buying them from alltypes of places?
So we go for the Cooper's.
Speaker 1 (41:18):
So, like Brent Foreman, kelvin Barrels
Unlimited that kind of vibe.
So a lot of them will be wildturkey.
A lot of them will be HeavenHill, four Roses.
Speaker 3 (41:25):
And they've held wild turkey and these other bourbons
before, because that adds tothe flavor of what you guys do.
Exactly that's what we'relooking for.
We're looking for that lovely.
Speaker 1 (41:34):
Whatever note, we're looking for that lovely juice,
looking for the lovely, whatevernote we're looking for, from
whatever barrel we're looking at, you know what I mean.
Speaker 3 (41:43):
You'll see the whole.
Speaker 1 (41:44):
Redbreast range takes .
Speaker 2 (41:46):
They did like an Iberian series there which is
where they took a load of theirkind of fairly aged Redbreast
and finished them in things likea Tony Port cast or a La Staya
Sherry cast or a Marcella Winecast and ridiculous stuff that
was your first, like a Tony Portcask or a La Staya sherry cask
or a Marsala wine cask and likeridiculous stuff.
Speaker 4 (42:00):
That was your starting point.
Speaker 1 (42:04):
While it's maturing it depends.
Speaker 4 (42:07):
Jameson generally knows.
Speaker 1 (42:08):
Jameson does what's known as a post-maturation blend
, so we take the whiskey and weage it separately, we go okay.
Speaker 2 (42:18):
once they're aged, we'll make, so can we like go on
your podcast from Chicago.
Speaker 1 (42:23):
What's the name of the?
Speaker 3 (42:24):
podcast.
I'm serious.
Speaker 1 (42:26):
I'm going to put it in my notes.
Speaker 2 (42:29):
I do these every day.
I do a radio show and then thisis my podcast that I do beyond
that About travel or what'spodcast that I do beyond that
about travel or what's?
Speaker 3 (42:39):
podcast.
I do it about everythingwhatever I'm doing, that's my
podcast tonight Max is kind ofdoing it for me, which is really
nice.
I don't have to talk that much,I just can get drunk.
So what's the name of it?
Pats and this whole tour groupand I support all the businesses
.
Speaker 1 (42:57):
Yeah, pats.
Speaker 3 (43:00):
Peeps P-E-E-P-S my peeps podcast.
Speaker 2 (43:03):
Boy, this is so much fun doing this We've got a bunch
of people from Chicago, reallyyeah, so next time you have a
trip, you should let us know.
Speaker 3 (43:10):
Absolutely.
Speaker 4 (43:13):
He has been so much fun.
Thank you, can you get thatred-breasted one in California?
Speaker 3 (43:22):
Yes, absolutely Red-breast.
Speaker 4 (43:23):
Yeah, I want one to go.
Speaker 3 (43:26):
I'm not sure about the 10, the 12 for sure.
But yes, you can get it.
It's delicious that and tealeaves.
Speaker 2 (43:31):
I will Both ask it.
Julian, did you ask how muchthe red-breast is?
I did not ask Did you find it?
Speaker 3 (43:39):
Did you find the podcast?
Speaker 4 (43:40):
Oh, I didn't look for it yet.
I'll put it in my notes, butyou got it so we can look it up
later.
Speaker 1 (43:45):
And so, if you do, Now, when I tell you the name of
the tour group.
Speaker 3 (43:51):
It's not my tour group.
Speaker 2 (43:53):
It has nothing to do with politics or nothing, I
promise you.
Speaker 3 (43:57):
It's just called.
Conservative Tours.
It's not my group.
Speaker 1 (43:59):
That's what it is.
It has nothing.
We don't even talk aboutpolitics.
Speaker 2 (44:02):
We haven't even been discussing politics on this trip
.
Well, that's probably a goodthing.
There's a lot of shit going on.
Speaker 3 (44:08):
We just want to have fun and enjoy life.
That's what we do.
Speaker 2 (44:10):
What a riot.
That's absolutely right.
Yes, yes, what's your name?
My?
Speaker 3 (44:24):
name is Jill, jill Pat nice to meet you, nancy.
Speaker 2 (44:28):
Pleasure Joanne.
Speaker 4 (44:30):
Joanne pleasure on three or five ladies.
We just flew in this morning.
Oh my gosh, We've been flyingall night.
Speaker 2 (44:38):
Yeah, we haven't slept.
Speaker 4 (44:40):
Oh, you are a jet lagger.
We left O'Hare yesterday at9.30.
Okay, and we haven't sleptsince.
Speaker 2 (44:51):
Well, a little bit on the plane.
Speaker 3 (44:52):
So we're just kicking it off Once we sit down.
We're done, so we're going tokeep moving, and then tomorrow's
our last day here.
Speaker 4 (45:00):
So where did you start?
In Dublin, did you start?
Speaker 2 (45:04):
in Dublin.
Speaker 3 (45:05):
We landed in Dublin, and then we just started
traveling.
Speaker 2 (45:10):
Oh my God, it's beautiful.
Speaker 4 (45:12):
Are you guys?
Speaker 3 (45:14):
Yes, we did.
Speaker 2 (45:15):
We're going there.
Did you guys have rain?
I was just going to say, didyou?
Speaker 3 (45:17):
guys have rain.
How perfect.
I was just going to say howperfect is it that we had this
great weather all week.
Speaker 1 (45:25):
Because I can only imagine going to the cliffs of
Moher and some of these placeswhen it's pouring rain.
Speaker 3 (45:30):
I know.
And then getting on a coach andyou're all wet.
No, it has been beautiful andthe cliffs of Moher are just
stunning.
Speaker 4 (45:38):
You're absolutely going to love it.
That's where we're headed.
Have you been to Ireland before?
Speaker 3 (45:42):
It's my third trip to Europe this year with these
groups.
Speaker 2 (45:45):
So what else do you guys travel?
What do you do?
Speaker 3 (45:47):
Well, we went to in last October for Halloween, and
it's just the beginning ofNovember.
We were in northern Italy.
Then I came and on a trip toNorthern Italy, the guy that
owns this conservative tour, hesays man Pat, you sold so many
seats he goes how about we go toSouthern Italy?
we'll go to, like the AmalfiCoast yeah so we went to
(46:13):
Southern Italy and he said whenwe were in, and then he says
okay, well, how about Ireland?
As soon as you come back, youstart talking about it on your
show.
So now we're in Ireland, nice,so three times this year.
It's a fabulous tour group.
Speaker 4 (46:26):
And pretty much the same people start coming back.
Speaker 3 (46:29):
So many people have made return trips.
We've gone to Austria andGermany, we've been to France,
we've done the D-Day beaches atNormandy, paris, brussels.
Speaker 4 (46:40):
So how big is the tour?
Speaker 3 (46:43):
Usually we're about anywhere from.
I think on this trip we're likeat 37, usually about 37 to
about 47, something like thatright in there, you know.
Yeah, it's so nice.
Speaker 1 (46:56):
We have a couple on this trip that are from Chicago
and a couple from Virginia.
Speaker 3 (47:00):
Oh, nice yeah, yeah.
Speaker 1 (47:02):
Well, it's a pleasure to meet you.
Speaker 3 (47:03):
We're going to be on your podcast, really, yeah, oh
my God, I would be so happy ifyou did that.
Speaker 4 (47:09):
I listen to his podcast.
Thank, you.
Speaker 3 (47:12):
You can listen to my radio show too the Pat Wall.
Show it's easy to find, justlike this Are you just tired
right now that you weren't
Speaker 4 (47:20):
when you got to the hotel?
No, I know you are.
I was too.
Aren't you glad you came?
Speaker 3 (47:26):
I'm very glad I came.
You know that moment whenyou're kind of groggy like all
right.
I just want to go to the hotelAfter a couple of shots of good
whiskey.
I'm like, damn, I'm glad I'mhere, Jimmy.
That's right, buddy, I told youin every few seconds.
Speaker 2 (47:38):
We'll all go out together now in a second.
Speaker 1 (47:40):
Don't worry, thank you.
Speaker 2 (47:41):
That was fun I will check it out.
Speaker 1 (47:43):
I promise I will have a look, because that would be
very beneficial for me?
Speaker 4 (47:49):
Did you put them on the?
Speaker 1 (47:50):
podcast.
Speaker 3 (47:51):
Absolutely Good job.
Speaker 4 (47:52):
Everything goes on the podcast and they're
delightful.
Speaker 2 (47:56):
We'll see.
Speaker 1 (47:57):
Baby steps, guys, look again thank you very much
for visiting the old Jameson'sCenter.
We do appreciate it a lot.
Look, thank you for theconversation, the questions and
I will absolutely check that out100%, but look guys, if you do
need any more information.
Generally, the bar staff arevery nice.
They're very good to sit downand have a chat with them.
(48:19):
They're fairly friendly as well.
Speaker 2 (48:23):
And again, like I said, I haven't been doing this
tour for very long.
I only started doing NationalTasters two weeks ago so.
Speaker 4 (48:29):
I really appreciate being very kind guys.
Speaker 1 (48:35):
We're going to pop out guys in two weeks.
Speaker 4 (48:40):
Good job, max this is what I had kind of envisioned
for the trip, for the people,for the trip.
But what we do is we putKilkenny, or I mean Gal do is we
put Kilkenny on it?
Or I mean Galway, we putKilkenny on it and then maybe
like a leprechaun or somethingwith it.
Speaker 3 (48:56):
Oh, you mean for the t-shirt.
Yeah, yeah, yeah, yeah, yeah,you know you take it as a
souvenir, oh, shoot.
Speaker 4 (49:01):
What do I do with this?
Speaker 3 (49:12):
You don't want to lose, did you think?
I don't know, after fourglasses I don't know what, but
you're damn happy about it.
So am.
I okay.
(49:39):
Well, how fun this is.
Uh again, podcast 137 patspeeps.
Oh, what are we looks?
We're standing over a floorright now, I mean of a that,
that would be obvious.
We're standing over a floor.
Okay, give me a break.
I've had four pretty beefyshots of whiskey, but we're
standing on the floor of theJameson Distillery and there is
a what would you say, a windowlooking down into.
I don't know what we're lookingat, jimmy.
Speaker 4 (49:58):
Probably the tunnels to the maturing rooms that are
probably below ground in thedistillery here.
Speaker 3 (50:06):
Yeah, some kind of a tunnel.
It's all very well lit, butwe're standing on the plexiglass
looking down into a tunnel atthe Jameson distillery.
So I hope you learned a littlebit, as I did, as we all did.
Hope you're all feeling as goodas we are right now.
Speaker 4 (50:29):
What is?
Speaker 3 (50:29):
it.
Speaker 4 (50:29):
This is the old foundation that they used to do,
the things like the whiskeysand stuff.
I used to say that it's Vikingstuff, but it's like.
Speaker 3 (50:43):
Just keep telling that lie it sounds really good,
Sounds believable yeah it soundseven better.
It does.
Thank you, all right, so we aregoing to head over.
Have a Excuse us, pardon me,we're going to have another shot
, I believe, before we head out.
And then next up we're going tobe hearing from Doug.
(51:03):
Today we were at a very specialplace, a very special cemetery.
At a very special place, a veryspecial cemetery, and we were
in St Kevin's Church, whichstill has only, I think, 100
buildings in Ireland that has astone ceiling still in it, in
(51:24):
this archaic, just incrediblecemetery, and when asked, doug
stepped up and sang a beautifulsong.
So here, at the end of thiswonderful podcast 137, I want to
say thank you to Max, I want tosay thank you to Lisa, I want
to say thank you to everyone.
It's probably a little, youknow, getting off the bus after
(51:46):
like an hour and a half, I wasprobably a little groggy.
There's an understatementGroggy and grouchy.
I didn't mean to be.
Speaker 4 (51:58):
I was half asleep.
Speaker 3 (51:59):
I think we're all half asleep.
Speaker 2 (52:02):
And now we're having a great time.
Speaker 3 (52:05):
In a moment we'll play, We'll go out with Doug
singing at this very specialchurch of St Kevin.
Where were we?
What was that?
Speaker 4 (52:17):
Glaudeulach.
Speaker 3 (52:18):
Two lakes.
Do you?
Speaker 4 (52:21):
remember, jimmy, I am impressed I'm learning to speak
Irish Glauth or something, butdo is two lakes, land of two
lakes, or something like that.
Speaker 3 (52:32):
Can you remember my name in Gaelic Padraic Padraic.
So this is Padraic O'Branachsigning off with Jimmy at the
Jameson Distillery and Lisa withan E.
Speaker 4 (52:45):
Producer of the Pat Walsh Ireland Pat Walsh Ireland
piece.
Speaker 3 (52:49):
That's right, lisa, with an E, the Pat Walsh Ireland
piece.
That's right, and we're withChris and Julie and Charlie and
Daniel, who is our bus driver,who is just.
I mean, these people arefantastic.
So we'll leave you with somemusic from Doug singing at this
wonderful cemetery today.
Thank you.
We'll be doing some so-called distillery edition.
The second one will be ourBlack Barrel Cask Strength.
So you may have heard of BlackBarrel before.
It's a massive one, but we alsodo have the Cask Strength.
Speaker 2 (00:10):
We have a.
Speaker 1 (00:11):
Red Breast 10 single pot.
Still more on Red Breast laterand our Jameson Bow Street 18.
Speaker 2 (00:19):
Have you heard of?
Speaker 1 (00:19):
any of these guys Black.
Speaker 2 (00:21):
Barrel.
Speaker 1 (00:21):
Black Barrel okay yeah, black Barrel's second
Barrel okay yeah, black Barrelsecond best selling whisky in
the world.
For us it is absolutely massive.
We're going to be having a lookat a version of that today.
Speaker 4 (00:29):
Jesus, I'm going to make a little audio book here.
Speaker 1 (00:32):
Hello, thank you.
Yeah, let's have a look at thefirst one.
Guys, pick up your number onewhisky right there.
That is going to be our JamesonDispillery edition.
Yeah, take a little hot off.
Pick it up, please, by the stem, if you would.
And what I would like you to dois tilt it about 45 degrees and
(00:58):
just gently, gently, gently,rotate it round in the glass,
you know, just physically coatthe inside with a bit of whiskey
, now bring it back up to thefloor.
Okay, now find a little lightanywhere and you will be able to
see a little thin film.
Yeah, residue whiskey rightthere.
Speaker 2 (01:21):
We all getting that one.
Speaker 1 (01:22):
You will also see, hopefully a couple of droplets
are going to start to form andfollow you, you know what these
are called, sir.
Who said that Legs you would beso corrected for tasting?
a wine with a whisky we go verydramatic.
These little droplets here areusually known as the whisky
tears.
It's the same as the wine, it'sthe same as all the breads.
It's an indication of what youget from a whisky.
(01:45):
If tiers are thick and slow,it's full bodied, very oily.
If they're thicker, or sorry,if they're thinner and they're
faster, it's a little bitlighter bodied.
It's less oily, meaningessentially the flavour will
dissipate a little bit faster.
Now, have you guys at all beento distillery tours or brewery
(02:05):
tours before?
Yes, has everyone.
Yes, has anyone not.
Oh, excellent, Beer.
Okay, yeah, yeah, it counts, itcounts.
So we make two different typesof spirits to put in these
whiskies.
We make in case you need alittle bit of a re-jog two types
(02:26):
one known as pot still.
One known as collard still,we're going to focus on the pot
still first.
Okay, in Ireland we generallyuse two types of grain as well
to make whisky.
Like a lot of other countries,we use barley and we use corn.
Now classic Irish style is knownas single pot still whiskey.
So that means we only use thebarrel and we use it in these
(02:50):
massive copper pots.
These things are essentiallywhat give us the alcohol.
You put in a weak beer known aswash.
You boil it a few times, itconcentrates the alcohol and it
gives us a thing known as, likethey're saying, pot still a
whiskey.
It's a very spicy kind ofrobust spirit.
(03:13):
Actually, pot still whiskey onits own kind of smells like
tequila, like it, like that realrobust new make spirit.
This whiskey that we're havinga look at right now, distillery
edition, is mainly made of thatpot still whiskey.
Speaker 4 (03:35):
So the tears are gonna be quite nice.
Nice and slow.
It's a very oily style.
Now please bring it up to yournose, guys, big deep in there,
then you get the whiskey tears.
Speaker 1 (03:42):
I love it Many times the tears today.
You can almost taste thewhiskey.
Do me a favor, would you smellit again?
But keep your mouth open thistime.
Imagine your mouth is like outof breath.
You'll feel it almost hittingthe back of the throat there.
Yeah, yeah, okay, fantastic,we're just trying to open up the
olfactory system Out ofcuriosity.
Is anybody getting anything onthe nose?
No wrong hands, whiskey,alcohol burn.
(04:09):
Yeah, there'll be a bit ofalcohol burn here 40%, 80 proof
yeah yeah.
Okay, that's all good.
There's two types of spirits weuse we're focusing right now on
the pot still and there's alsotwo types of barrel or cask that
we use.
Okay, we use ex-bourbon andex-sherry casks, so every single
barrel that we, as Jameson, use, has already been used
(04:32):
Originally.
Like we're saying to somethinglike a barrel of this size,
about 200 litres, about 50gallons, roughly used to age a
bourbon before us Now, whatwe're looking at here, though,
is one that is primarily using asherry barrel, very, very
classic Irish style.
We generally go for that kindof fruity sherry barrel, sherry,
fortified wine, so sherry oftengives you very dried fruit
(04:55):
notes, think like raisins,sultanas, figs.
You know what I mean.
Bring it up to the nose again,guys, have another little nose,
and just imagine again thosekind of real dry fruits.
Dates, raised in sultanas.
Now it's close to wine you knowwhat I?
mean Now.
Speaker 2 (05:19):
You're not a fan of it.
Speaker 3 (05:21):
No, I just want to raise it to my new whiskey.
Well, hopefully, yeah,absolutely, that's right.
Speaker 1 (05:24):
I'm gonna raise it too.
This whiskey's nicknameactually has become the white
wine of Irish whiskey in recentyears.
Speaker 3 (05:32):
So we're using a mixture of mainly pot still, and
mainly sherry influencedwhiskey.
Speaker 1 (05:38):
Now what I would like you to do is well, what we do
actually, is we for tasting?
Do a second on the tongue forevery single year that it spends
inside the bar.
Relatively young whiskey.
This is aged between like sevento nine years these days.
I would like you to take adrink of this, guys.
Keep it on the tongue for aboutsix to seven seconds how long,
(05:58):
six or seven seconds, then Icoat the tongue.
I've got to coat the palate,okay, excellent.
(06:19):
In fairness, lads, you aredoing better than the 10am tour.
I'll give you that.
For that.
Speaker 3 (06:26):
It's a rough one 10 doing better than the 10am tour.
Speaker 1 (06:29):
I'll give you that.
For that it's a rough one.
10am, yeah.
10am Wow.
It's not respectable to do that, yeah, Okay.
How are we finding ourdistillery?
Does anybody like it?
Speaker 3 (06:42):
Yes, yes, excuse me, I don so much more wondering
what you're doing.
Speaker 1 (06:48):
Oh, don't be worried, we're getting there.
We're getting there, absolutely100% yeah.
If you would like to now, yeah,100%.
We're gonna have a little bitmore of an in-depth look at that
, though in a second, with ourcasks, right.
But yeah okay, look, I'mexpecting more notes off you for
the second whiskey.
Okay, guys, but I'll give yousome for this one.
We're getting a lot of fruitson the nose, but I want you to
(07:09):
think if you have a little bitleft give it another little sip
there.
Speaker 2 (07:14):
It sounds a bit strange, but think like on a
hazel, think.
Speaker 1 (07:19):
A little bit of hazel on the top, a bit of pistachio.
I often get a lot of honey onthe nose out of this one as well
.
I don't know if anyone getsthat at all.
It's that slightly fruity, darksweetness.
You know what I mean.
Now, what you're experiencingright there, that flavor profile
(07:40):
kind of expanding, is alsoknown as the after.
The after of a whiskey isessentially all the oils that
coat the palate, that coat thethe, the tongue and the throat,
that let the flavor linger Nowin fairness.
This one right here, guys, is alight enough body whiskey.
Okay, and you're, it's notgonna stick around for too long,
(08:00):
but you are tasting it yeah.
Okay as a baseline so far far.
How are we feeling?
Good, but indifferent.
Good, good, that's good.
Should we kill it?
You can say, there's no problem, I'm not gonna stop you or
who's that, chris?
(08:21):
okay, excellent, we're gonnapark that one.
Yeah, have, yeah, have, alittle drop of your water there,
absolutely so that right.
There is quite a classic styleof Irish music A lot of pot
still and a lot of sherry barrelinfluence.
Yeah, it's lovely and thick,it's lovely and fruity.
(08:41):
It's very, very old school,classic style.
Essentially actually back tothese guys right here, john
Jameson himself, was very much.
The pioneering man of Irishwhiskey back in the day came
over in 1780.
This man, have you guys heardof the term triple distilled
(09:01):
before?
Only since I walked in the door.
Speaker 2 (09:02):
Ok, fantastic, no bother, you will see the term
triple distilled before, onlysince I walked in the door.
Speaker 1 (09:05):
Okay, fantastic, no, bother, no bother.
You will see the words tripledistilled written on every
single one of our bottles ofwhisky.
It's a style, it's a verysignature style, like, literally
right there, what you will findin a lot of bourbons, in a lot
of Scotches, in a lot ofJapanese whisky.
Things will be double distilled.
So those big copper pot stillsthat we were talking about, you
(09:25):
will put the beer in there.
Once it will boil it, it willcome out about 24%-ish, what's
that?
48 proof, I don't know.
We use the proper measurementshere and then you will boil it a
second time and that will giveyou around a 60, 66%, 120, 130,
130 proof, something like that.
(09:47):
Yeah, so essentially, that iswhat a lot of whiskies will do,
that's what Scotch will do,that's what Bourbon will do.
Irish whiskey, like we say,goes a little further.
It does that tripledistillation.
So, by the end of that wholeprocess you are coming out with
a spirit between 84 to 94%alcohol, about 180 proof roughly
.
It's it's very, very, verystrong stuff, but it purifies
(10:09):
the alcohol.
It takes the impurities away.
It makes it less of thatethanol harsh burn at the back
of the throat hopefully that'sthe idea anyway.
And mainline himself literallypioneered that in the old school
Irish whiskey game.
He came over from Scotland.
He used everything that helearned from the Haig family,
from Margaret Haig, from JohnHaig, her father as well and he
(10:32):
mixed it all up with Irishwhiskey.
Obviously we had it beforehand,but he just gave it a bit of a
kickstart, essentially Ended uphaving 16 children together.
Yeah, eventually the first fourmaster distillers of the
Jameson Distillery were allnamed John Jameson.
(10:52):
Actually, if you have a look atthat representation there guys
behind you on the screen, youwill see in the middle there,
kind of going diagonal down tothe left, is our distillery.
Like this whole area back inthe day, guys covered five acres
worth of land.
Now, I know that doesn't reallysound like too much now, but if
you can imagine, for Dublincity center back in the day this
was absolutely huge and like wedid have a lot of breweries, we
(11:14):
had a lot of distilleries, butessentially the only one that
stood the test of time was theJameson distillery itself Okay,
it was innovative enough tochange the times started using
the column still, which we'llget into in a minute, and
essentially started producinglovely whiskeys.
This whole area, you see, tothe right, that street, right
there is Bow Street.
It's probably where you came in.
(11:34):
To the left of that whole areais the Smithfield Courtyard.
There's a big, big, big openplace beside us and essentially,
yeah, this was the Jamesondistillery.
Back in the day we wereproducing at like the peak
around here around a milliongallons of whisky a year About
(11:54):
six and a half million bottles.
Speaker 2 (11:56):
So what's produced now.
Speaker 1 (11:59):
About 120 million bottles a year.
Where are those produced?
Middleton, middleton and CountyCork.
Well, all of them, except thiswhiskey, which is what we're
gonna be trying in a littlewhile because, like I say, it is
literally maturing through thatdoor right there and we're
gonna have a look at that.
Speaker 3 (12:16):
The Bow.
Speaker 1 (12:16):
Street 18 is the last remaining whiskey that we still
produce here, but in Middletonitself, down the bottom of the
island, in County Cork.
And do you remember?
Earlier on I mentioned thePowers distillery.
Do you guys know Powers at all?
No, okay, that's grand.
It's another one of the massivebrands and very, very big in
Dublin right now.
So you have Jameson, you hadPowers and you had Paddy's Irish
(12:40):
whisky as well.
Okay, cool yeah they were knownas the big three back in the day
.
After 1916, after trade warswith Britain, after Prohibition,
essentially all the otherdistilleries faded away and they
were the three left.
So what they have to do wasthey actually all had to join
forces.
They kind of they made what wasknown as the Irish Distillers
(13:03):
Group and that literally kept usalive.
That's why, you will see, evenup behind me I have a bottle of
Paris here.
You know what I mean.
You will see some of the otherones.
That's why we're having a lookat Red Breast as well.
Like I said, we'll get intothat in a little while.
But that Irish Distillers Grouphas grown since then.
In the 60s, because of thismerger, the pool of resources
(13:26):
basically dictated the bestplace to go would be to
Middleton, to County Cork.
Have you guys heard of theGreat Irish Whiskey Fire?
Speaker 2 (13:34):
No, they talked about it a lot.
They put it out with the manureyes, yes, yes.
I want to present Really badidea.
I remembered that.
Speaker 1 (13:44):
Essentially, you know the way we were saying like
earlier on, you have around herethe Golden Triangle.
Great idea in concept, inpracticality, having like five
whisky distilleries, all made ofwood with flammable liquid
aging in them, right beside eachother, in the middle of a
bustling city.
Not great, that's okay.
Shock, horror it caught fireand essentially another one of
(14:08):
the massive reasons why in the70s we moved.
We moved a lot of that agingand that space.
So right now, like down inMiddleton, there are 172
warehouses currently Like twomillion casks maturing right now
, essentially.
So taking a little bit of theheat away from Dublin, moving it
down to Middleton, but stillbeing able to have at least one
(14:30):
of our own right here we alltake a little sip of water, guys
, we all cleanse the pillow andeverything.
Speaker 3 (14:34):
Yeah, fantastic, do you want to have a look at
number two Black Barrel CaskStrength.
Speaker 1 (14:41):
Like we were saying earlier, you have seen the black
barrel before.
Do we know what cask strengthwhisky is, guys?
Yes, cask strength, undiluted.
So the whisky that we are aboutto taste has not been watered
(15:03):
down since it has come out ofthe actual cask, the barrel
itself.
I believe today.
You can tell me if I'm right,sir, it'd be 60.8%, is it?
Speaker 4 (15:12):
26.
Speaker 1 (15:14):
60.8%.
Yes, absolutely.
So a little bit stronger thanwhat we had in the last one.
Have a look at the tears again.
Have a little roll around.
Speaker 4 (15:23):
April 26, 1928.
September 20, 1929.
Speaker 2 (15:29):
You'll notice, is this like tears in my pillow.
Speaker 4 (15:34):
That's tonight.
That's if you drink too much.
Speaker 1 (15:39):
The tears are going to be a little bit slower, you
might see.
See, this is the thing.
You have two things here.
You have a little bit higheralcohol concentration which will
slow them down a little bit aswell.
Speaker 3 (15:48):
You will also notice.
Speaker 1 (15:48):
You know that little film at the very top, it's
drying out a lot faster.
Yeah, I think it's evaporatinga lot quicker than the citric
addition we had there.
Bring it up to your nose, guys.
Speaker 2 (16:08):
We getting anything?
Nothing at all Excellent.
Speaker 1 (16:18):
This one, guys.
This whiskey is nearly 100%aged in single and double chared
X bourbon barrels.
So a lot more of your Americanwhiskey influence here.
Think honey, I like that lovely, lovely, rich caramel.
Speaker 2 (16:36):
I actually get a bit of white chocolate out of it
sometimes you know, if anyonegets that, it's a bit of white
chocolate out of it sometimes.
Speaker 1 (16:49):
I don't know if anyone gets that.
It's a bit of a weird one.
Incredibly incredibly lovelycaramel vanilla sweetness out of
this one.
Give it a little taste, guys,hold it on a little bit longer
(17:28):
of an experience, shall we say.
It sure is Right.
I'm just tasting them and it'sin my lips.
Alright, it's strong, isn't it?
Speaker 2 (17:34):
Yeah, you alright.
Speaker 1 (17:37):
I'm doing alright, excellent, excellent.
Speaker 2 (17:43):
That'll warm you up.
Speaker 4 (17:44):
Yeah, that'll warm you up, that's for sure.
Speaker 1 (17:46):
This one right here goes.
Yeah, Are you getting a littlebit of that heat in the back of
the throat now?
A little bit.
Actually, will you do me afavor?
Do you want to close your mouththere and just breathe out
through the nose?
You'll feel that lovely warmthcoming up the throat, yeah, yeah
.
Now the tip of the tongue, likethe front of the palate, is
where you're gonna get that realbourbon.
(18:07):
Infant stuff Like that is.
There's your butterscotch kindof flavours, you know what I
mean.
I always actually with the blackgrout cask.
I always think, do you?
Speaker 2 (18:16):
know Werther's.
Yeah, the sweets, yeah, yeah.
Speaker 1 (18:19):
I often find that you get that real creamy, buttery
kind of sweetness out ofsomething like that top here,
that kind of molasses-y trinkletype vibe.
I know some of you have alreadydone it and some of you know.
But if you don't know, guys,sometimes, yeah, with something
like casks drink literally acouple of drops of water in
there can really, really help.
(18:40):
It can be very, very, veryoverpowering, and so yeah, give
it, give it a little go, give ita little go.
Sometimes it works sometimes itdoesn't, but I do encourage
people to experiment, give itanother little taste.
Speaker 2 (19:00):
It'll even work on the nose.
Speaker 1 (19:03):
A little bit, you know what I mean.
Just taking away some of thatincredibly harsh ethanol as well
.
This when you drink a littlemore than essentially.
The coating of the oils remainsin the tongue, so less of that
real harshness can get at you,if you know what I mean.
Moral of the story the more Ithink about it, the better it
(19:23):
gets a little bit, won't it?
Speaker 2 (19:26):
Yeah, now this one guys as well.
Speaker 1 (19:29):
I want you to think of one thing.
Okay, I want you to breathe itthrough for a second and I want
you just to imagine that theback of your throat sounds a bit
weird.
But just imagine a tiny bit ofcampfire-y smoke or like singed
kind of burnt wood Sounds a bitweird.
But just do it for me.
Like the inside of thesebarrels black barrel the inside
is blackened, it's charred, it'sburnt.
You know it's toasted wood.
(19:50):
You leave a whiskey in there for12 years you're gonna get a
little bit of that actual kindof smokiness out of it.
You know what I mean?
It's 12 years.
Uh, 10 to 12, yeah, 10 to 12.
If you haven't seen it before,guys, that is the inside of the
stave.
The inside of the stave of thebarrel itself Physically,
(20:12):
physically toasted.
We do what is known as level 4.
Speaker 4 (20:17):
Now is that one from one that had whiskey in it?
Or is that just a toastedbarrel?
Speaker 1 (20:23):
That had whiskey in it.
Speaker 4 (20:25):
Smell it.
Speaker 1 (20:25):
Yes, that gelato-toasted barrel, that,
that, that whiskey, vanilla,smell it.
Speaker 2 (20:28):
Yes, you should be able to smell that whiskey in it
.
Speaker 1 (20:33):
But essentially, like we do what is known as a level
4 char, which will be about 45seconds worth of that incredible
burn on the inside.
Speaker 3 (20:41):
What it?
Speaker 1 (20:41):
does you know the way we're getting strong vanilla
out of something like the BlackBrow Cask, the?
The actual sugars in this woodare caramelized from that flame
itself and you get a thingcalled vanillin, which is where,
hence, you get vanilla taste init.
But you know what I mean.
How do you feel about this?
Speaker 4 (20:59):
one guys.
Speaker 2 (21:00):
I like it, okay, I like that.
Speaker 4 (21:03):
I know it burned.
Speaker 2 (21:04):
I liked it better than the first one.
Speaker 1 (21:06):
it okay it's a bit, it's a bit, it's a bit more on
from the flavor as well.
Speaker 2 (21:10):
Yeah, yeah oh yeah, if you're not awake, you'll be
awake now absolutely.
Speaker 1 (21:26):
Yeah, Funny thing with these ones guys actually
With our charred barrels.
Once you char a barrel a secondtime it essentially
reinvigorates the wood, likethat's where charring a barrel
came from.
Around Ireland, in Jamesonitself, we used to make barrels
(21:49):
Ireland.
We had cooperages.
Irish oak is incrediblyendangered.
Now we don't really do itanymore, but when we did.
You know we don't have any lawsagainst reusing barrels.
We can reuse them as many timesas we want.
But a barrel is like a tea bag.
You know what I mean.
Like the more you use it, theless potent it gets.
So, what happened would be likethe distillers in here, the
(22:11):
master blenders, would take theused barrels.
They would leave them.
You know there's a littlecourtyard as you walk in.
That was the courtyard for thebarrels when they were used as
storage essentially.
Now I don't know if you noticed, but we tend to get some rain
in this country.
Speaker 3 (22:28):
Occasionally.
Last week's been very nice.
I hear we're pretty lucky intravel this week in the nice
weather.
It hasn't been too bad actuallyyeah, but we do.
Speaker 1 (22:38):
Especially in the wintertime there's a lot of rain
, Not much snow, but a lot ofrain.
That can really deaden the wood.
Speaker 2 (22:44):
You know what I mean.
So what happened?
Speaker 1 (22:45):
was all the distillers, all the master
blenders went okay, look, wepaid a lot of money for these
barrels, we want to reinvigoratethem.
They burn out the moisture,they dry them out and, in doing
so, would shower the wood alittle bit, started aging them
and realized essentially oh mygod, this actually gives a
lovely taste.
So what started as upkeep hasliterally become a staple of
(23:11):
whiskey around the world, likeliterally around the world,
which is kind of incredible.
You know what I mean.
Happy accidents right there,yeah, just a few.
Yeah, yeah, 100%.
Back in the day, that happens alot like the story of, well,
one of the stories of howwhiskey came about.
I don't know if you've heardthis one or not, but I find this
is a fantastic one.
You know, like back in the day,do you guys know of Pudgine?
(23:34):
Pudgine, that's all.
Yeah, okay, pudgine isessentially the predecessor to
moonshine, the Irish predecessorto moonshine.
Clear spirit, generally notaged, peated, very, very, very
peaty.
It's lovely in small doses, butit's actually you know, it's
(23:58):
not very quality.
It used to not be very qualitycontrolled.
So essentially, what happened?
You know?
I don't know if you guys know,but we didn't have the best
relationship with England backin the day either.
Oh really, no, I'm notsurprised.
Speaker 4 (24:10):
Surprise send it to us.
Speaker 1 (24:12):
There were a lot of laws put in place.
There were even tax on ouractual barley malting tax is
what it was known as.
But one of the big kickers wasessentially a form of
prohibition enforced on theIrish people.
Back in the day, Alcohol wasnot allowed to be made.
This was around the time wherekids weren't allowed to be in
school and all that type ofstuff.
(24:34):
It wasn't a great time, butwhat happened was so you had all
these distillers making.
Pudging.
Yeah, this lovely clear spirit.
And they went.
Oh my god, I have like gallonsof this.
I have tons of Pudging.
I'm not allowed to sell it.
This lovely clear spirit.
And they went.
Oh my god, I have like 50gallons of this.
I have tons of pudging.
I'm not allowed to sell it, I'mnot allowed to do anything.
And they went.
Okay, well, we'll just, we'llhide it, we'll bury some holes,
(24:56):
we'll hide it, we'll put it inthe barns.
A couple of years later, logswere lifted and they went oh
great, cool, we'll go get itgone.
Brown, what the hell?
What, what, oh?
Speaker 2 (25:09):
I don't want that, but they're like it's barrels of
alcohol.
Speaker 1 (25:14):
I'm not gonna let that go to waste.
Give it a little taste, alittle bit more zing, a little
bit more zip to it.
You know what I mean um soagain, massive, massive happy
accident right there.
Now there are many, manytheories on how whisky was made,
but I'd like to subscribe to alot of them.
I think that was the last one.
Yeah, but yeah, anyway, sorry,take another drop of your water
there, guys, cleanse that pan ofsugar.
(25:35):
Any other questions on that,guys?
Speaker 2 (25:42):
No, I have one right there.
Speaker 1 (25:44):
It's right there, oh here you go Okay we've had a
look at your more old schoolstyle with the distillery image.
We've had a look at theslightly more modern style with
more of your bourbon, more ofyour letter pot, still with the
black barrel cask.
Now we are going completelyback back, the other end of the
(26:06):
spectrum.
This is the epitome for me ofIrish whiskey.
I think this is.
This gives you a wonderful,wonderful view into the world if
you haven't been a very long orif you haven't tasted too many
Red Breast 10, single pot.
Still, you had it, sir.
Yeah, that's fantastic.
(26:27):
I'm on a big fan.
Speaker 3 (26:31):
Yeah me too.
Speaker 1 (26:32):
You will find Red Breast 12 everywhere.
It's a big one.
The 10 is a lot more difficultto come across.
Yeah let's have a look.
Yeah have a look at your tears,guys.
Have a look at your tears.
I wanted to try.
Yeah, yeah, let's have a look.
Speaker 2 (26:46):
Yeah, have a look at your tears, guys, have a look at
your tears.
Speaker 1 (26:52):
I know you're saying to me Jason, Max, we're in
Jameson.
Speaker 2 (26:55):
Why on earth are you showing me a red breast bottle,
Like what we were saying earlieron?
Speaker 1 (27:00):
remember that merger that we were talking about.
The power is the patty inJameson, essentially red breast.
Wait, wait, wait.
This is a fantastic idea.
We want that.
We were talking about.
No, the powers, the Paddy andthe Jameson.
It kind of folded up,essentially Redbreast joined
them.
Wait, wait, wait, they went.
This is a fantastic idea, wewant it and absolutely it made
sense.
Come on in to me.
Come on in to me.
Speaker 2 (27:14):
Now this one guys.
Speaker 1 (27:15):
The whole shtick about Redbreast is that they
generally use nearly allfortified wine bars like that's
their vibe.
You know, I mean red breasts.
Originally the Gilby familywere wine merchants in London
and they're wine merchants inLondon in this kind of 1790s ish
(27:38):
and they went.
Okay, we want to branch out.
Speaker 3 (27:42):
Gilby.
Speaker 1 (27:42):
Gin, very similar.
There was a branch of thefamily, I believe not in Dublin
or not in London, I can'tremember where it was, but yes,
yes, 100%.
But the Gilbys essentially theywanted to move into Ireland.
They wanted to make a bit ofmoney there as well, but
obviously back in the day winedid not sell here.
You know what I mean.
Like we're whiskey drinking,we're whiskey drinking country
(28:05):
Whiskey and beer, and yeah,exactly.
So they came over trying to selltheir wine didn't really make a
difference and they went we'regonna have to start making some
whiskeys.
And they didn't really want tomake a whiskey.
They didn't want to create anew distillery, so they started
buying the new make spirit youknow like all that just fresh
spirit directly out of the potstills and they started aging it
themselves in their winebarrels and they're known as
(28:29):
whiskey bonders so these arepeople that have a license to,
but anyone's done that beforeit's different people.
People had done it, but not tothe same extent like they were
the absolute pioneers of thatreal wine, finished whiskey the
red breast, another spot likegreen spot yellow at all like
green spot yellow spot.
Speaker 3 (28:49):
I just had green spot recently.
Speaker 1 (28:51):
It is so good, it's beautiful, isn't it?
Speaker 3 (28:53):
It's beautiful.
It's a wonderful whiskey.
Speaker 2 (28:54):
If you do if you get to try something like this.
Speaker 1 (28:56):
Not too expensive either which is lovely Green
spot, the whole spot family,like even you can see the bottle
more reminiscent of a winebottle.
You know I mean like, like that.
That's their whole vibe.
You know their whole love isthe wine element of the the spot
family.
(29:17):
Oh, 40%, 40%, 80%.
So we went 40% 80 proof.
We went to rent 60% 120 proof.
And now we're back into 43.
So what's that?
86 proof.
Yeah, guys, have a little roll,have a little nose, have a
little taste of your red breastTim.
Speaker 4 (29:33):
This one right here, number three.
Speaker 2 (29:48):
Which is your favorite, absolutely this one,
this one, yeah, so far.
Speaker 1 (30:00):
This is smooth.
I'm really glad that you chosethat.
Speaker 2 (30:05):
This one is single-possessed, you think.
Speaker 3 (30:09):
Yeah.
Speaker 1 (30:22):
We'll let you wait on it today.
We'll let you wait on it.
Speaker 3 (30:24):
Can.
Speaker 2 (30:25):
I ask you a question.
Speaker 1 (30:26):
What are?
Speaker 2 (30:26):
your knowledge of and .
Speaker 1 (30:28):
I almost hesitate to ask you in a House of James but,
tea-lings and Tullamore Dew.
I'm a massive tea-ling fan Big,big tea-ling fan myself.
I think it is a wonderfulwhiskey.
They call it the spirit ofDublin.
You know what I mean?
They do.
Have you been to the distilleryor anything?
Yeah.
Speaker 4 (30:45):
Okay.
Speaker 1 (30:47):
Wonderful thing that Teeling do is they create
whiskey and finish it in a rumbarrel, which is seen in places,
but for an Irish whiskey itselfit's quite rare and it's lovely
.
They finish it for a year in arum barrel, so they have a
lovely bit of spice, lovely bitof kick, but real, real rum
sweetness on the front of thebarrel.
I'm a big, big Teabag fan.
(31:08):
Yo, yo, tullamore Dew,tullamore Dew, tullamore Dew.
You know the name of TullamoreDew, like Williams that name,
you might see it on the bottomof the bottle.
My old neighbor, like literallyto the house of me, was the
great, great grandson.
You're kidding me?
Yeah, literally, I loveTullamore.
Speaker 4 (31:27):
Dew.
We were in.
Speaker 3 (31:28):
Kilkenny and there was a pub there that we came
across where they had purchasedsome stock from an old Italian
bar and they had 50 year oldbottles from 1970.
Four bottles of Tullamore Dewfrom 1970.
Speaker 4 (31:44):
They popped one open for us and we were like wow,
from 1970?
Speaker 1 (31:48):
That's insane.
That'll be it.
Speaker 3 (31:53):
Does whiskey actually age during the bottle?
It does.
Speaker 1 (31:58):
But what you'll have with something like a 1970
bottle is a mash bill.
That's different.
It's far different to what youhave today it was so different,
yeah whiskey does not age in thebottle.
Whiskey is shelf-stable, onceyou keep it sealed and once you
open it it'll start to oxidizelike a little bit, but honestly
it's not like a wine.
(32:18):
You know the way.
In a wine you get like you wanta little oxidization sometimes.
Sometimes it works, sometimesit doesn't.
Whiskey youkey, you don't.
Oh really, yeah, no, you wantto leave it in the back of the
press, you want to leave it in anice tepid environment, not too
hot, not too cold, out ofdirect sunlight, but whiskey
will stay shelf-stableessentially.
(32:39):
The recommendation is like, ifyou pop a bottle, have it done
within like Five minutes Aroundfour to five years.
But honestly, if it's a reallynice bottle that you're holding
onto, a lot of those notes willstick around for seven, eight
(33:00):
months.
Now, let's say it's down tothere.
It's going to oxidize more.
So, best bet, just finish itoff.
Like no point in keeping thatbecause it will kind of start to
go bad after a little while.
Um, but if you keep it sealedfrom like we have, we have
bottles of uh 1984, uh middletonin the shop and everything and
that is perfect keep it so likeI did with my dad's whiskey red
(33:23):
breast
Speaker 2 (33:24):
but not the 10.
Speaker 1 (33:24):
Like I say pretty much, everything that we're
trying today is mainly in theJameson distillery.
Speaker 4 (33:32):
So, you can't get that, make each check-in by a
count of three.
Hold the whiskey, sir.
Yes, we can Ready Now, we knowI thought we could put one, we
should.
Speaker 1 (33:43):
So we're moving on to the next one Two seconds.
Speaker 2 (33:46):
All right, two seconds.
Speaker 3 (33:48):
We'll count down, that was one, that was two.
Speaker 1 (33:53):
Excellent, there we go.
Can you gather some of yourbelongings?
We are not going to be poppingback in here, okay.
Speaker 2 (34:01):
You want to take them back.
We have one more.
Speaker 1 (34:06):
Excellent.
Give me two seconds A legionthere.
Next, Chug it.
We've got to chug it man, Ihave questions.
Speaker 2 (34:15):
Oh yeah.
Speaker 1 (34:16):
Those were our friends.
Speaker 2 (34:19):
You get those to be paid for.
You're paid for those.
Speaker 3 (34:24):
Okay, here on Pat's Peeps 137, we are in the Jameson
.
As you probably surmised by now, we are in the Jameson
Distillery in Dublin.
I'm literally standing rightnow at John Jameson's desk, the
founder of Jameson Whiskey.
I'll share a photo of his desk.
(34:47):
He's got an old typewriter.
He's got an old it looks like abook which he kept records on
or something like that A coupleof antique books on the table
over here and some fine Irishwhiskey behind his desk.
So we will continue this touras we move into a different room
here.
See what we're in store forGrab a whiskey on the way in.
(35:13):
They said okay, I think I cando that.
Grab a whiskey on the way in.
I'm not sure what this is.
Okay, we are in the barrel roomright now Barrel whiskey.
So Max will continue hispresentation.
It's fascinating to hear aboutthe barrels and how they've the
different ways they've beendistilling it over the years.
Speaker 1 (35:34):
Pretty nice, huh oh it's beautiful and the smell in
this room is incredible, you cansmell the notes.
Speaker 2 (35:41):
Yeah, yeah, yeah.
Speaker 3 (35:43):
Thank you, by the way , Lisa, for setting up this
wonderful trip.
Speaker 2 (35:46):
Oh, anytime.
Speaker 3 (35:47):
To the Jameson Distillery here.
So Max will come in here andcontinue.
So we're looking at the barrelsright now.
Speaker 4 (35:54):
Wild Turkey Distillery.
Speaker 3 (35:57):
Bourbon.
Speaker 4 (35:57):
Whiskey, does that say Kentucky?
Speaker 3 (36:00):
Yeah, must be used barrels.
Yeah, so they just buy it.
Well, they buy the barrels fromother, so they just buy it.
Well, I'll have to ask them Dothey buy their barrels from
other?
Yeah, from.
Speaker 4 (36:08):
Wild Turkey.
I'll have to ask them on thatone.
Speaker 3 (36:14):
Hopefully you're learning something about whiskey
.
I know I'm learning somethingabout whiskey.
Speaker 4 (36:18):
Wild Turkey Wild.
Speaker 1 (36:20):
Turkey.
Yes, you noticed, yetAbsolutely, you eat Wild Turkey.
Speaker 4 (36:23):
Wild Turkey, oh my gosh.
Speaker 1 (36:26):
Have we all grabbed any of these?
I heard that I'm just gonna.
Have we all grabbed them on theway in there.
Really.
Speaker 3 (36:32):
How old are these barrels?
They look very old, these ones.
Speaker 1 (36:40):
The sherry, but the bourbon ones would be about 19
to 25 years old and the sherryones would be actually slightly
younger and they'd be about 12to 15.
Speaker 2 (36:49):
Okay, they look much older I'm kind of surprised.
Speaker 3 (37:00):
What a beautiful building.
Yes, sir.
Speaker 1 (37:07):
We're photobombing.
Speaker 3 (37:09):
Okay, we're in there.
Come on, get in here Photobomb.
Speaker 2 (37:16):
We're from Monterey, California.
Huh.
Speaker 3 (37:19):
We're from Monterey, California.
Speaker 1 (37:20):
Are you?
Speaker 3 (37:20):
from.
Speaker 2 (37:21):
California.
No, we're from Monterey,California.
Oh okay.
We just horned in on you, herewe go.
He's just a literary.
Speaker 1 (37:28):
Oh, okay, here we go.
Speaker 2 (37:28):
He's taking a picture .
Speaker 3 (37:30):
Alright, picture time .
Speaker 2 (37:34):
Yeah, yeah, don't worry Okay, cocktail book.
Speaker 4 (37:42):
Cocktail book is all changed, thank you, how long
have you guys been here?
Speaker 3 (37:50):
About eight days.
Speaker 2 (37:51):
A week.
Speaker 1 (37:51):
A week already, we just kind of came into Dublin.
Speaker 2 (37:58):
What time is your?
Speaker 3 (37:58):
Guinness birthday 11.
In the morning 11 in themorning.
That's for hardcore drinkers.
Oh, I don't know.
It's insane Like 2% evaporates.
Speaker 1 (38:14):
So around 50,000 bottles of Jameson evaporate
every single day.
Speaker 2 (38:19):
Oh my gosh what.
Speaker 1 (38:22):
That's a shame my friend.
Speaker 3 (38:24):
That is a shame.
I should put my bed up thereHuh.
Speaker 1 (38:28):
Yeah, my bed up there Do you like this one no the
angel shirt.
The devil's coat as well.
The devil's coat.
Speaker 2 (38:42):
The angel shirt.
Yes, I think the more you tryit, the better.
Speaker 1 (38:47):
It's like wine.
Have you tried?
Speaker 4 (38:48):
it.
Speaker 2 (38:49):
Yeah, this guy's.
Speaker 1 (38:51):
So if you think about it, have you tried it?
We have 84 at Urban Barber.
Speaker 3 (38:55):
Wow, that hit the back of my tongue, wow.
Speaker 1 (38:57):
Each day when we start building the house,
essentially the first 90 to 100hours that we build are
literally to replace what welost.
Speaker 2 (39:11):
Wow so essentially one of these rooms got on.
It's a little bitey it is rightthere at the end.
Speaker 4 (39:17):
It was going on all of a sudden is right there at
the end.
You know what I mean it wasgoing on and on that whiskey
that you have there as well,guys is a Bow Street 18.
Speaker 3 (39:24):
Back of the top.
Speaker 1 (39:27):
This is kind of like the tippy top of what we produce
, if you know what I mean.
It's more on the community sideof things.
If you will, 18, meaning theyoungest whiskey in that glass
is 18 years old Should be nice.
Speaker 3 (39:44):
So far we have 20 people Podcast 137.
Max is doing my podcast.
Speaker 2 (39:53):
That's a less word for me while I just drink
whiskey.
Give it a go.
All right, shady.
I'm all shady, all right.
Speaker 1 (40:03):
Guys, if you are taking pictures in here, just
make sure to keep the flash offas well, because the fire alarm
can go off.
Oh really, oh yeah, the firealarm goes off.
We have 20 seconds to leave theroom before the oxygen is gone.
That's hilarious.
Probably should have told youthat before we entered.
You can just sit in here andget hot.
Speaker 4 (40:23):
Essentially yes, no.
Speaker 1 (40:23):
I'm not even joking with you.
If you stood in here, let's say, for a couple of hours, and you
huffed and puffed, you wouldn'tbe like drunk, but you would
feel the effects.
You'd be jolly, shall we say.
Speaker 4 (40:34):
That's a good day.
Speaker 1 (40:34):
It is a good day, yeah, good place to work.
Speaker 3 (40:37):
Hyperventilating all day to feel jolly Well.
Speaker 1 (40:41):
Yeah, how are we feeling about this whiskey?
Speaker 3 (40:42):
guys.
It has a bite right at the end.
A little zinger at the end,that's good.
Speaker 1 (40:49):
There is a little glass of fresh water and some
droppers there.
If you do want, guys, this isanother cast strength.
So, this one right here 56.5%so what's that One?
Well, one 13, something likethat it tastes good, but it
burns.
Speaker 2 (41:08):
It doesn't burn as much as the other ones.
Speaker 1 (41:10):
There might be a little bit of a jam.
Speaker 3 (41:11):
You buy the barrels from I saw Wild Turkey or do you
buy them from them?
Or are you buying them from alltypes of places?
So we go for the Cooper's.
Speaker 1 (41:18):
So, like Brent Foreman, kelvin Barrels
Unlimited that kind of vibe.
So a lot of them will be wildturkey.
A lot of them will be HeavenHill, four Roses.
Speaker 3 (41:25):
And they've held wild turkey and these other bourbons
before, because that adds tothe flavor of what you guys do.
Exactly that's what we'relooking for.
We're looking for that lovely.
Speaker 1 (41:34):
Whatever note, we're looking for that lovely juice,
looking for the lovely, whatevernote we're looking for, from
whatever barrel we're looking at, you know what I mean.
Speaker 3 (41:43):
You'll see the whole.
Speaker 1 (41:44):
Redbreast range takes .
Speaker 2 (41:46):
They did like an Iberian series there which is
where they took a load of theirkind of fairly aged Redbreast
and finished them in things likea Tony Port cast or a La Staya
Sherry cast or a Marcella Winecast and ridiculous stuff that
was your first, like a Tony Portcask or a La Staya sherry cask
or a Marsala wine cask and likeridiculous stuff.
Speaker 4 (42:00):
That was your starting point.
Speaker 1 (42:04):
While it's maturing it depends.
Speaker 4 (42:07):
Jameson generally knows.
Speaker 1 (42:08):
Jameson does what's known as a post-maturation blend
, so we take the whiskey and weage it separately, we go okay.
Speaker 2 (42:18):
once they're aged, we'll make, so can we like go on
your podcast from Chicago.
Speaker 1 (42:23):
What's the name of the?
Speaker 3 (42:24):
podcast.
I'm serious.
Speaker 1 (42:26):
I'm going to put it in my notes.
Speaker 2 (42:29):
I do these every day.
I do a radio show and then thisis my podcast that I do beyond
that About travel or what'spodcast that I do beyond that
about travel or what's?
Speaker 3 (42:39):
podcast.
I do it about everythingwhatever I'm doing, that's my
podcast tonight Max is kind ofdoing it for me, which is really
nice.
I don't have to talk that much,I just can get drunk.
So what's the name of it?
Pats and this whole tour groupand I support all the businesses
.
Speaker 1 (42:57):
Yeah, pats.
Speaker 3 (43:00):
Peeps P-E-E-P-S my peeps podcast.
Speaker 2 (43:03):
Boy, this is so much fun doing this We've got a bunch
of people from Chicago, reallyyeah, so next time you have a
trip, you should let us know.
Speaker 3 (43:10):
Absolutely.
Speaker 4 (43:13):
He has been so much fun.
Thank you, can you get thatred-breasted one in California?
Speaker 3 (43:22):
Yes, absolutely Red-breast.
Speaker 4 (43:23):
Yeah, I want one to go.
Speaker 3 (43:26):
I'm not sure about the 10, the 12 for sure.
But yes, you can get it.
It's delicious that and tealeaves.
Speaker 2 (43:31):
I will Both ask it.
Julian, did you ask how muchthe red-breast is?
I did not ask Did you find it?
Speaker 3 (43:39):
Did you find the podcast?
Speaker 4 (43:40):
Oh, I didn't look for it yet.
I'll put it in my notes, butyou got it so we can look it up
later.
Speaker 1 (43:45):
And so, if you do, Now, when I tell you the name of
the tour group.
Speaker 3 (43:51):
It's not my tour group.
Speaker 2 (43:53):
It has nothing to do with politics or nothing, I
promise you.
Speaker 3 (43:57):
It's just called.
Conservative Tours.
It's not my group.
Speaker 1 (43:59):
That's what it is.
It has nothing.
We don't even talk aboutpolitics.
Speaker 2 (44:02):
We haven't even been discussing politics on this trip
.
Well, that's probably a goodthing.
There's a lot of shit going on.
Speaker 3 (44:08):
We just want to have fun and enjoy life.
That's what we do.
Speaker 2 (44:10):
What a riot.
That's absolutely right.
Yes, yes, what's your name?
My?
Speaker 3 (44:24):
name is Jill, jill Pat nice to meet you, nancy.
Speaker 2 (44:28):
Pleasure Joanne.
Speaker 4 (44:30):
Joanne pleasure on three or five ladies.
We just flew in this morning.
Oh my gosh, We've been flyingall night.
Speaker 2 (44:38):
Yeah, we haven't slept.
Speaker 4 (44:40):
Oh, you are a jet lagger.
We left O'Hare yesterday at9.30.
Okay, and we haven't sleptsince.
Speaker 2 (44:51):
Well, a little bit on the plane.
Speaker 3 (44:52):
So we're just kicking it off Once we sit down.
We're done, so we're going tokeep moving, and then tomorrow's
our last day here.
Speaker 4 (45:00):
So where did you start?
In Dublin, did you start?
Speaker 2 (45:04):
in Dublin.
Speaker 3 (45:05):
We landed in Dublin, and then we just started
traveling.
Speaker 2 (45:10):
Oh my God, it's beautiful.
Speaker 4 (45:12):
Are you guys?
Speaker 3 (45:14):
Yes, we did.
Speaker 2 (45:15):
We're going there.
Did you guys have rain?
I was just going to say, didyou?
Speaker 3 (45:17):
guys have rain.
How perfect.
I was just going to say howperfect is it that we had this
great weather all week.
Speaker 1 (45:25):
Because I can only imagine going to the cliffs of
Moher and some of these placeswhen it's pouring rain.
Speaker 3 (45:30):
I know.
And then getting on a coach andyou're all wet.
No, it has been beautiful andthe cliffs of Moher are just
stunning.
Speaker 4 (45:38):
You're absolutely going to love it.
That's where we're headed.
Have you been to Ireland before?
Speaker 3 (45:42):
It's my third trip to Europe this year with these
groups.
Speaker 2 (45:45):
So what else do you guys travel?
What do you do?
Speaker 3 (45:47):
Well, we went to in last October for Halloween, and
it's just the beginning ofNovember.
We were in northern Italy.
Then I came and on a trip toNorthern Italy, the guy that
owns this conservative tour, hesays man Pat, you sold so many
seats he goes how about we go toSouthern Italy?
we'll go to, like the AmalfiCoast yeah so we went to
(46:13):
Southern Italy and he said whenwe were in, and then he says
okay, well, how about Ireland?
As soon as you come back, youstart talking about it on your
show.
So now we're in Ireland, nice,so three times this year.
It's a fabulous tour group.
Speaker 4 (46:26):
And pretty much the same people start coming back.
Speaker 3 (46:29):
So many people have made return trips.
We've gone to Austria andGermany, we've been to France,
we've done the D-Day beaches atNormandy, paris, brussels.
Speaker 4 (46:40):
So how big is the tour?
Speaker 3 (46:43):
Usually we're about anywhere from.
I think on this trip we're likeat 37, usually about 37 to
about 47, something like thatright in there, you know.
Yeah, it's so nice.
Speaker 1 (46:56):
We have a couple on this trip that are from Chicago
and a couple from Virginia.
Speaker 3 (47:00):
Oh, nice yeah, yeah.
Speaker 1 (47:02):
Well, it's a pleasure to meet you.
Speaker 3 (47:03):
We're going to be on your podcast, really, yeah, oh
my God, I would be so happy ifyou did that.
Speaker 4 (47:09):
I listen to his podcast.
Thank, you.
Speaker 3 (47:12):
You can listen to my radio show too the Pat Wall.
Show it's easy to find, justlike this Are you just tired
right now that you weren't
Speaker 4 (47:20):
when you got to the hotel?
No, I know you are.
I was too.
Aren't you glad you came?
Speaker 3 (47:26):
I'm very glad I came.
You know that moment whenyou're kind of groggy like all
right.
I just want to go to the hotelAfter a couple of shots of good
whiskey.
I'm like, damn, I'm glad I'mhere, Jimmy.
That's right, buddy, I told youin every few seconds.
Speaker 2 (47:38):
We'll all go out together now in a second.
Speaker 1 (47:40):
Don't worry, thank you.
Speaker 2 (47:41):
That was fun I will check it out.
Speaker 1 (47:43):
I promise I will have a look, because that would be
very beneficial for me?
Speaker 4 (47:49):
Did you put them on the?
Speaker 1 (47:50):
podcast.
Speaker 3 (47:51):
Absolutely Good job.
Speaker 4 (47:52):
Everything goes on the podcast and they're
delightful.
Speaker 2 (47:56):
We'll see.
Speaker 1 (47:57):
Baby steps, guys, look again thank you very much
for visiting the old Jameson'sCenter.
We do appreciate it a lot.
Look, thank you for theconversation, the questions and
I will absolutely check that out100%, but look guys, if you do
need any more information.
Generally, the bar staff arevery nice.
They're very good to sit downand have a chat with them.
(48:19):
They're fairly friendly as well.
Speaker 2 (48:23):
And again, like I said, I haven't been doing this
tour for very long.
I only started doing NationalTasters two weeks ago so.
Speaker 4 (48:29):
I really appreciate being very kind guys.
Speaker 1 (48:35):
We're going to pop out guys in two weeks.
Speaker 4 (48:40):
Good job, max this is what I had kind of envisioned
for the trip, for the people,for the trip.
But what we do is we putKilkenny, or I mean Gal do is we
put Kilkenny on it?
Or I mean Galway, we putKilkenny on it and then maybe
like a leprechaun or somethingwith it.
Speaker 3 (48:56):
Oh, you mean for the t-shirt.
Yeah, yeah, yeah, yeah, yeah,you know you take it as a
souvenir, oh, shoot.
Speaker 4 (49:01):
What do I do with this?
Speaker 3 (49:12):
You don't want to lose, did you think?
I don't know, after fourglasses I don't know what, but
you're damn happy about it.
So am.
I okay.
(49:39):
Well, how fun this is.
Uh again, podcast 137 patspeeps.
Oh, what are we looks?
We're standing over a floorright now, I mean of a that,
that would be obvious.
We're standing over a floor.
Okay, give me a break.
I've had four pretty beefyshots of whiskey, but we're
standing on the floor of theJameson Distillery and there is
a what would you say, a windowlooking down into.
I don't know what we're lookingat, jimmy.
Speaker 4 (49:58):
Probably the tunnels to the maturing rooms that are
probably below ground in thedistillery here.
Speaker 3 (50:06):
Yeah, some kind of a tunnel.
It's all very well lit, butwe're standing on the plexiglass
looking down into a tunnel atthe Jameson distillery.
So I hope you learned a littlebit, as I did, as we all did.
Hope you're all feeling as goodas we are right now.
Speaker 4 (50:29):
What is?
Speaker 3 (50:29):
it.
Speaker 4 (50:29):
This is the old foundation that they used to do,
the things like the whiskeysand stuff.
I used to say that it's Vikingstuff, but it's like.
Speaker 3 (50:43):
Just keep telling that lie it sounds really good,
Sounds believable yeah it soundseven better.
It does.
Thank you, all right, so we aregoing to head over.
Have a Excuse us, pardon me,we're going to have another shot
, I believe, before we head out.
And then next up we're going tobe hearing from Doug.
(51:03):
Today we were at a very specialplace, a very special cemetery.
At a very special place, a veryspecial cemetery, and we were
in St Kevin's Church, whichstill has only, I think, 100
buildings in Ireland that has astone ceiling still in it, in
(51:24):
this archaic, just incrediblecemetery, and when asked, doug
stepped up and sang a beautifulsong.
So here, at the end of thiswonderful podcast 137, I want to
say thank you to Max, I want tosay thank you to Lisa, I want
to say thank you to everyone.
It's probably a little, youknow, getting off the bus after
(51:46):
like an hour and a half, I wasprobably a little groggy.
There's an understatementGroggy and grouchy.
I didn't mean to be.
Speaker 4 (51:58):
I was half asleep.
Speaker 3 (51:59):
I think we're all half asleep.
Speaker 2 (52:02):
And now we're having a great time.
Speaker 3 (52:05):
In a moment we'll play, We'll go out with Doug
singing at this very specialchurch of St Kevin.
Where were we?
What was that?
Speaker 4 (52:17):
Glaudeulach.
Speaker 3 (52:18):
Two lakes.
Do you?
Speaker 4 (52:21):
remember, jimmy, I am impressed I'm learning to speak
Irish Glauth or something, butdo is two lakes, land of two
lakes, or something like that.
Speaker 3 (52:32):
Can you remember my name in Gaelic Padraic Padraic.
So this is Padraic O'Branachsigning off with Jimmy at the
Jameson Distillery and Lisa withan E.
Speaker 4 (52:45):
Producer of the Pat Walsh Ireland Pat Walsh Ireland
piece.
Speaker 3 (52:49):
That's right, lisa, with an E, the Pat Walsh Ireland
piece.
That's right, and we're withChris and Julie and Charlie and
Daniel, who is our bus driver,who is just.
I mean, these people arefantastic.
So we'll leave you with somemusic from Doug singing at this
wonderful cemetery today.
Thank you.
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