October 28, 2022 • 16 mins
As part of the "My Favo(u)rite Irish..." series I got to chat with David Seth aka David the Neighbor, about his favo(u)rite Irish Whiskey.
He loves both The Hanson and The Gael from JJ Corry after I gave him a tip-off about how great they were and we're slowly bringing him over to the "bright side" as he's a self-confessed Scotch drinker!
Find out more about me and my Irish Whiskey work and watch the "My Favo(u)rite Irish..." Video series on YouTube here.
The "My Favo(u)rite Irish..." podcast is listed by Feedspot as one of the Top 5 Irish Whiskey Podcasts online: https://blog.feedspot.com/irish_whiskey_podcasts/
He loves both The Hanson and The Gael from JJ Corry after I gave him a tip-off about how great they were and we're slowly bringing him over to the "bright side" as he's a self-confessed Scotch drinker!
Find out more about me and my Irish Whiskey work and watch the "My Favo(u)rite Irish..." Video series on YouTube here.
The "My Favo(u)rite Irish..." podcast is listed by Feedspot as one of the Top 5 Irish Whiskey Podcasts online: https://blog.feedspot.com/irish_whiskey_podcasts/
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
- David the neighbor,some JJ Corry whiskey,
for "My Favo(u)rite Irish..."
(Irish music playing)
Fáilte ar ais,
Welcome back to the bar,
and a big, fáilte go mór to David Seth,
neighbor, friend, whiskey drinker.
(00:21):
Welcome.
- Hey, thank you Andrew,
great to be here.
- Yeah, so we've got a story behind these,
and how we've ended up here at the bar.
Obviously, known you fora couple of years now.
We've played a littlebit of golf together.
We've shared glasses of wine out back.
But we got talking about whiskey
when I started this crazy journey of mine.
(00:43):
And you told me you were going for dinner
at a restaurant here?- Yeah, we were headed up
to Brix for dinner.
It was Memorial Day weekend.
We were doing a staycation,
and so we thought we'dhit a few restaurants
in the Napa Valley area.
So we went out to Bottega and Brix,
and up to Farmstead.
But when we were headed to Brix,
you had said, "Hey, youmight want to look out
(01:05):
for a good Irish whiskeyup there, JJ Corry."
And so we did.
I had it and it was fabulous,
and the rest is history.- I got you hooked,
because you're a Scotch drinker.
- I am a Scotch drinker,
a peaty, smokey, LaphroaigScotch drinker, so.
- Okay, so we're bringing you
from the dark side to the light side.
- Right?
- So to speak, with JJ Corry.
- So to speak, exactly.
(01:26):
- So you were then so takenwith the JJ Corry that you had
that you hunted some down in the East Bay.
- Yep.
And you bought a gift packI believe, isn't that right?
- It was the Gael and the Hanson
together with a couple of lovely glasses
with their logo on it.- Yeah, I got these.
- And then you shot me a message,
said there was a little something for me
(01:47):
waiting on the front porch.
Sandina and I were out, we came back
and we discovered somethingon the front porch.
- [David] That's right.
- [Andrew] Which was, youknow, this fine beauty.
- [David] The Gael.
- Yeah, so then fast forward a little bit,
you came for dinner last weekend,
you brought the Hanson with you,
kind of the sister orthe twin to the Gael.
(02:08):
We finished dinner,
we had a lovely meal out back.
- That's right.- And we cracked both bottles,
the three of us,
because number three,
Sandina is over there behind the camera.
We all tasted them.
I really enjoyed thedifference between the two.
- Yeah, they were wonderful,
very nice.
And surprising how delicious the Gael was.
(02:29):
- Yeah, so we decided,
right, well we have these two together,
and, obviously, you'veobviously enjoyed the Hanson.
I can tell.- I have.
It's a nice,
it's been a nice summer whiskey.
- And obviously not as,
I haven't enjoyed the Gael as much.
We'll make sure we catch up on that one.
(both laughing)
So we thought, we got thetwo of them back together.
- Right.
- Let's taste them.
(02:50):
Let's kind of do the "MyFavo(u)rite Irish..."
because I'm going toguess that, right now,
this is your favorite Irish whiskey?
- It is my favorite Irish.
- So before we jump into tasting them,
you know, some background,
you are originally from Hawai'i.
- From the Hawaiian islands, that's right.
I was born and raised there.
And have been in the BayArea for about five years.
This is my second time in the Bay Area.
(03:11):
I lived here about maybe 20years ago, for about five years.
And now I'm back.
- And you're back herebecause of work, job?
- I'm back here because of work,
and in Napa Valleyspecifically because of work.
So it's a tough place to work,
but someone's got to do it.
- And yeah,
you're happy to tell folks
you're involved in theproject management of...
- That's right.
(03:33):
The state is building a new $300 million
skilled nursing facility forCal Vet up in Yountville.
And so I'm the state'sconstruction principal for that.
And we're here for a few years.
- You have a rough commute,
you occasionally have to cycle to work.
- I do.
It's about 10 miles up the trail,
that's right, to the project.
- It's about 12 miles back?
(03:53):
- Exactly.
(both laughing)
- Not many people know this,
it's actually uphill.
- It's up hill.
That's right, that's right.
- So, and then in,
over the various months inour various conversations
you've shared that your brother-in-law has
an Irish pub.
- That's right.
My brother-in-law and my sister are
in the Irish bar business
in Honolulu, they've been very successful
(04:15):
and he has a new venture, the Black Tavern
Black Shamrock, excuseme, Black Shamrock Tavern.
- There's a mouthful.
- Yeah, I know.
In Chinatown in, right on the,
on the Irish corner acrossfrom Murphy's Irish bar.
So yeah, it's
- We've talked about, it'stop of my list for when
I eventually make it to Honolulu.
I look forward to getting an introduction
(04:37):
to your brother-in-law
and tasting his top shelf whiskeys there.
- I'm sure we'll have to rope you
into doing a tasting when you get there.
- And then as part of myjourney, one of the things
I did here was I invited a fewpeople who knew their stuff
so to speak, to thehouse a few weeks back.
And you were one of those obviously being,
you know, a Scotch drinker.
And invited winemaker, a wine educator
(04:57):
and a distiller to the house.
And you were part of that.
How, how was it, how wasthe experience of tasting?
- You know, it was great.
I loved you started off with the cocktail
and that was was lovely.
- The Poitín, poitín cocktail.
- Yeah, it was lovely.
You got it right there.
- We used some of the Mad March Hare.
- Yeah, it was very nice.
It was fun to sit, you had some
(05:18):
restaurant professionals there.
I think you had a chemist in the
in the distilling industry.
Yeah, yeah. So it was quite informative.
It was, it was terrific.
We got to taste kind of a range
of different thingsthat you had for us and
- Yeah, we went through thefour styles, which was great.
- Yeah.
Yeah, and lots of good discussion.
- Yeah. Which was great.
And introduce you to the,the two glass tasting theory
(05:40):
which were going to use here.
I use that whenever I do atasting just allows me to,
particularly with these two,you know, they weigh in at 46%.
- Right.
- So, you know, there'sdefinitely, you know
some alcohol comes off.
So when you are in theglass without the liquid
it just is easier toget some of the aroma.
So speaking of tasting andaromas, I suppose we should.
- Well let's go, we
(06:01):
- We should pour away.
- Absolutely.
- So I will pour the Hanson in the
right hand glass here for both of us.
We'll do that and then
we'll pour the Gael at the same time.
So, little bit of that there.
Yeah. Lovely light colorr on this one.
And you've obviously, you know, had this
for a couple of months nowwhat is it about this you like?
(06:24):
- It is, it's light,
it's flavorful but not overpowering.
Again, coming from the
Smokey, peaty Scotch,it's, it's delightful.
And with the warm weatherwe've been having here in Napa,
it's just been the perfect,
the perfect whiskey in theafternoon on a warm day.
- Yeah
- It's refreshing,
(06:45):
and almost crisp, you know
with a little bit of ice inthere and a splash of water.
- It's funny, because, when I've tasted it
and we tasted it when you brought it over.
I found it kind of alemony-limey character there.
That to me is crispness.
That's citrus character.
- Right.
- So, I suppose we should say sláinte.
- Yeah.
- Yeah, sláinte.
- Sláinte.
(07:05):
- So the Hanson, yeah,light on the color front.
I just love that color.
So I'm doing some digging.
So for folks who don't know,
JJ Corry is an Irish whiskey bonder.
Bonding is the old Irish art and tradition
of actually buying madespirit from distillers.
And then they age it in their warehouse.
So, they get to choosewhat goes into the barrel
(07:28):
and they get to obviously
do the blending afterwards.
So this is a blend of twodifferent aged grain whiskeys.
So before we jumped down, we talked
about that there's a,they have a, you know
a 10 year old grain whiskey, 80% of this.
And then the other 20% is,
(07:48):
is a four year old grain whiskey.
So all grain whiskey.
So my guess on that is the majority
of this starts as this corn
is essentially the mash bill.
And then if I'm wrong on that,
happy to be corrected.
But, and I believe thattheir philosophy there is
that no color additions take place.
All the color, or lackof color, we see in this
(08:10):
comes from the barrels.
So really light on the color front.
So you think, so you thinkit's going to be a kind
of a, you know, a thin whiskey,
but goodness it's just,it's quite the opposite.
- Right.
- You know, the nose,
I talk again about thatdelicate, you know,
that lovely delicatelemony limey character,
vanilla and caramel come through.
(08:30):
When you brought this over last week
I was just loving sippingit out on the back there.
So, so yeah, that's, youknow, really attractive nose.
- I'm going to splash abit of water in there.
- Yeah, and then on the palate,
just same things again,
really delicate.
(08:52):
So like all good Irish whiskeys, David,
there's a story behindthe name on this one.
So it's called the Hanson.
And on the bottle there's a bowler hat.
So it turns out there was a guy
called Andrew Hanson who
was the excise man forCounty Clare back in the day.
He and JJ Corry apparentlygot on really well,
so I suspect that he mighthave turned a blind eye
every now and then toshenanigans that happened
(09:13):
with not reporting and that sort of thing.
Anyway, Andrew Hanson proposed
to JJ Curry's daughter Josie,
and then they ended up getting married.
So if you're going to be a whiskey bonder
you may as well have anexcise man in the family.
(both laughing)
- Right,
and so an homage to
- Very much so, I think.
- To Mr. Hanson, huh.
- I think a lot of what they do now
at JJ Curry is pay homage towhat he did back in the day.
(09:37):
And there's, you know, there's, as I said
lots of great stories
in Irish whiskey and that'sdefinitely one of them.
Yeah, I agree with youon the summer sipper.
- Yeah.
- I actually, this could be a whiskey that
at five o'clock, you know,
because often we will drink our whiskey
at the end of the night.
- Right.
- I could see this being something to,
actually to me, almostgets the palate going,
(09:59):
that kind of freshness.
So yeah, god it's lovely.
Obviously you gifted me the bottle
of the Gael, and youbought them as a gift pack.
Just for folks who are watching this
just so they have an idea of pricing.
The Hansen is about $50or so dollars retail.
- That's right.
- Give or take.
This one was bottled in 2020.
(10:21):
I'm guessing there's kindof an annual bottling of it.
Again, I'm happy to becorrected if, if there isn't,
but I really like it.
- Uh-huh, I do too.
- I really enjoyed it.
When you, when you brought it over.
- It's just lovely.
- Yeah.
So guilty as charged, whenyou came over last week,
it was the first time wecracked open the Gael.
- It was, yeah,
I hadn't had it before that.
And so what a wonderful opportunity to.
(10:45):
- Very different.
- Ooh, very different.
- So again, you know, weighs in at 46%,
and this sells, you know,again, you generously give
to me the bottle, about $75 a bottle
is what it sells for.
So, you know, it's not acheap bottle of whiskey.
So thank you for your generosity.
- My pleasure.
- Back when you bought it for me,
(11:06):
what a treat this is.
This is just, it's a knockout whiskey.
So a blend of 60% malt and then 40% grain.
And then within that thereis a list of items that go
into that makeup, whichI'll obviously share
underneath the video because it's too much
for me to remember here.
(11:27):
But one of the, one of the component parts
of this is a 26 year old whiskey.
So, you know, adds
to the complexity, much deepercolor than we tasted with the
- Yeah. This is just amazing.
- Yeah.
(11:48):
I think, oh goodness.
So truth be told, we hada glass of this last night
over a nice big ice cubeand just that little bit
of interaction with theice, it just, it almost
kind of made the flavor sing.
- Yeah, yeah.
- It was just, yeah, it really expressive.
- Right.
(12:09):
- And you don't know this yet,
but to return your generosityI'm sending you home
with the Gael so you can enjoy it.
- Well thank you verymuch, and enjoy it I will.
- I think, you know, onegood turn deserves another.
- Absolutely.
- So, so yeah for me on the, you know
kind of the nose ofthe palate of the Gale,
you know there's, you know,wood, wood characters are really
(12:30):
evident, smoke, char, and then there's,
there's almost I find,
and now everyone tastesdifferently, I find a kind
of a toffee, fudgey, almostcaramel texture to it in there.
And when I put it on thepalate, the spices are just,
they're right up front.
So for me there's, there's pepper,
there's some clove and Ifind in it, bizarrely enough
(12:52):
a little bit of cinnamonin there, a little bit
of sweet spice and yeah,
it's just, it's just gorgeous, so
- Yeah, it's, it is luxurious
on your tongue and in yourmouth, and it just it's a
- Kind of coats.
- Yeah, yeah.
- I'd agree.
Now it's a, it's a fantastic drop, so.
(13:16):
These are the, I believethese are the only two
we can get here in California.
- I think you're right
- Of the range from thegreat folks at JJ Corry.
So as you know, we'reheaded back to Ireland
in a couple of weeks time.
So I'm going to do my darnedestto find a third bottle of one
of their other wonderful,
and see if we can get a hat trick here of
- Yeah. All three and maybe four.
(13:38):
Is there? There might be four out there,
if I'm not mistaken.
- I believe there's even a fifth.
- Okay.
- And obviously, you know,they make lovely whiskey
so there's, there's big demand for it.
I know a couple more of themare available on the East coast
from what I've seen, so.
- Okay.
- But demand, if they cansell them on the East coast
why would they bring them
all the way out here to us?
- Well, I'll tell you,
(13:59):
it's a blessing to havethese two and, and they're
you know, in many wayswonderfully contrasted, you know
this is, you know, they could,
you've got your summer and you know
your fall, coming intothe holidays whiskey.
I think it's, it's very nice.
- Okay. So I have you hookedon Irish whiskey, good.
(14:23):
- You have my full attention.
- Good, task has been successful.
That's absolutely is sharinga lot of these great stories.
And obviously I'm not sharing them
because you bought these,
you shared them with meand I appreciate that.
But just, it's great to,to open people's eyes to
- It is.
And you know, frankly, and I didn't know
that much about them, soit's been wonderful just
(14:43):
to kind of explore them with you and,
and that you're excitedabout them and yeah.
Learning so much andimparting that back to me.
So it's been terrific, thank you.
- Good. No, thank you.
And I suppose with that,well, we got to finish these.
- Well, that we will.
- Yeah, so we'll have a sláinte.
- Sláinte.
- Finish up.
- Absolutely.
(15:04):
- And see you next time.
- See you next time.
- Yeah, these are great.Thank you so much.
- Oh, my pleasure. My pleasure.
This is when....
- David the neighbor,some JJ Corry whiskey,
for "My Favo(u)rite Irish..."
(Irish music playing)
Fáilte ar ais,
Welcome back to the bar,
and a big, fáilte go mór to David Seth,
neighbor, friend, whiskey drinker.
(00:21):
Welcome.
- Hey, thank you Andrew,
great to be here.
- Yeah, so we've got a story behind these,
and how we've ended up here at the bar.
Obviously, known you fora couple of years now.
We've played a littlebit of golf together.
We've shared glasses of wine out back.
But we got talking about whiskey
when I started this crazy journey of mine.
(00:43):
And you told me you were going for dinner
at a restaurant here?- Yeah, we were headed up
to Brix for dinner.
It was Memorial Day weekend.
We were doing a staycation,
and so we thought we'dhit a few restaurants
in the Napa Valley area.
So we went out to Bottega and Brix,
and up to Farmstead.
But when we were headed to Brix,
you had said, "Hey, youmight want to look out
(01:05):
for a good Irish whiskeyup there, JJ Corry."
And so we did.
I had it and it was fabulous,
and the rest is history.- I got you hooked,
because you're a Scotch drinker.
- I am a Scotch drinker,
a peaty, smokey, LaphroaigScotch drinker, so.
- Okay, so we're bringing you
from the dark side to the light side.
- Right?
- So to speak, with JJ Corry.
- So to speak, exactly.
(01:26):
- So you were then so takenwith the JJ Corry that you had
that you hunted some down in the East Bay.
- Yep.
And you bought a gift packI believe, isn't that right?
- It was the Gael and the Hanson
together with a couple of lovely glasses
with their logo on it.- Yeah, I got these.
- And then you shot me a message,
said there was a little something for me
(01:47):
waiting on the front porch.
Sandina and I were out, we came back
and we discovered somethingon the front porch.
- [David] That's right.
- [Andrew] Which was, youknow, this fine beauty.
- [David] The Gael.
- Yeah, so then fast forward a little bit,
you came for dinner last weekend,
you brought the Hanson with you,
kind of the sister orthe twin to the Gael.
(02:08):
We finished dinner,
we had a lovely meal out back.
- That's right.- And we cracked both bottles,
the three of us,
because number three,
Sandina is over there behind the camera.
We all tasted them.
I really enjoyed thedifference between the two.
- Yeah, they were wonderful,
very nice.
And surprising how delicious the Gael was.
(02:29):
- Yeah, so we decided,
right, well we have these two together,
and, obviously, you'veobviously enjoyed the Hanson.
I can tell.- I have.
It's a nice,
it's been a nice summer whiskey.
- And obviously not as,
I haven't enjoyed the Gael as much.
We'll make sure we catch up on that one.
(both laughing)
So we thought, we got thetwo of them back together.
- Right.
- Let's taste them.
(02:50):
Let's kind of do the "MyFavo(u)rite Irish..."
because I'm going toguess that, right now,
this is your favorite Irish whiskey?
- It is my favorite Irish.
- So before we jump into tasting them,
you know, some background,
you are originally from Hawai'i.
- From the Hawaiian islands, that's right.
I was born and raised there.
And have been in the BayArea for about five years.
This is my second time in the Bay Area.
(03:11):
I lived here about maybe 20years ago, for about five years.
And now I'm back.
- And you're back herebecause of work, job?
- I'm back here because of work,
and in Napa Valleyspecifically because of work.
So it's a tough place to work,
but someone's got to do it.
- And yeah,
you're happy to tell folks
you're involved in theproject management of...
- That's right.
(03:33):
The state is building a new $300 million
skilled nursing facility forCal Vet up in Yountville.
And so I'm the state'sconstruction principal for that.
And we're here for a few years.
- You have a rough commute,
you occasionally have to cycle to work.
- I do.
It's about 10 miles up the trail,
that's right, to the project.
- It's about 12 miles back?
(03:53):
- Exactly.
(both laughing)
- Not many people know this,
it's actually uphill.
- It's up hill.
That's right, that's right.
- So, and then in,
over the various months inour various conversations
you've shared that your brother-in-law has
an Irish pub.
- That's right.
My brother-in-law and my sister are
in the Irish bar business
in Honolulu, they've been very successful
(04:15):
and he has a new venture, the Black Tavern
Black Shamrock, excuseme, Black Shamrock Tavern.
- There's a mouthful.
- Yeah, I know.
In Chinatown in
on the Irish corner acrossfrom Murphy's Irish bar.
So yeah, it's
- We've talked about, it'stop of my list for when
I eventually make it to Honolulu.
I look forward to getting an introduction
(04:37):
to your brother-in-law
and tasting his top shelf whiskeys there.
- I'm sure we'll have to rope you
into doing a tasting when you get there.
- And then as part of myjourney, one of the things
I did here was I invited a fewpeople who knew their stuff
so to speak, to thehouse a few weeks back.
And you were one of those obviously being,
you know, a Scotch drinker.
And invited winemaker, a wine educator
(04:57):
and a distiller to the house.
And you were part of that.
How, how was it, how wasthe experience of tasting?
- You know, it was great.
I loved you started off with the cocktail
and that was was lovely.
- The Poitín, poitín cocktail.
- Yeah, it was lovely.
You got it right there.
- We used some of the Mad March Hare.
- Yeah, it was very nice.
It was fun to sit, you had some
(05:18):
restaurant professionals there.
I think you had a chemist in the
in the distilling industry.
Yeah, yeah. So it was quite informative.
It was, it was terrific.
We got to taste kind of a range
of different thingsthat you had for us and
- Yeah, we went through thefour styles, which was great.
- Yeah.
Yeah, and lots of good discussion.
- Yeah. Which was great.
And introduce you to the,the two glass tasting theory
(05:40):
which were going to use here.
I use that whenever I do atasting just allows me to,
particularly with these two,you know, they weigh in at 46%.
- Right.
- So, you know, there'sdefinitely, you know
some alcohol comes off.
So when you are in theglass without the liquid
it just is easier toget some of the aroma.
So speaking of tasting andaromas, I suppose we should.
- Well let's go, we
(06:01):
- We should pour away.
- Absolutely.
- So I will pour the Hanson in the
right hand glass here for both of us.
We'll do that and then
we'll pour the Gael at the same time.
So, little bit of that there.
Yeah. Lovely light colorr on this one.
And you've obviously, you know, had this
for a couple of months nowwhat is it about this you like?
(06:24):
- It is, it's light,
it's flavorful but not overpowering.
Again, coming from the
Smokey, peaty Scotch,it's, it's delightful.
And with the warm weatherwe've been having here in Napa,
it's just been the perfect,
the perfect whiskey in theafternoon on a warm day.
- Yeah
- It's refreshing,
(06:45):
and almost crisp, you know
with a little bit of ice inthere and a splash of water.
- It's funny, because, when I've tasted it
and we tasted it when you brought it over.
I found it kind of alemony-limey character there.
That to me is crispness.
That's citrus character.
- Right.
- So, I suppose we should say sláinte.
- Yeah.
- Yeah, sláinte.
- Sláinte.
(07:05):
- So the Hanson, yeah,light on the color front.
I just love that color.
So I'm doing some digging.
So for folks who don't know,
JJ Corry is an Irish whiskey bonder.
Bonding is the old Irish art and tradition
of actually buying madespirit from distillers.
And then they age it in their warehouse.
So, they get to choosewhat goes into the barrel
(07:28):
and they get to obviously
do the blending afterwards.
So this is a blend of twodifferent aged grain whiskeys.
So before we jumped down, we talked
about that there's a,they have a, you know
a 10 year old grain whiskey, 80% of this.
And then the other 20% is,
(07:48):
is a four year old grain whiskey.
So all grain whiskey.
So my guess on that is the majority
of this starts as this corn
is essentially the mash bill.
And then if I'm wrong on that,
happy to be corrected.
But, and I believe thattheir philosophy there is
that no color additions take place.
All the color, or lackof color, we see in this
(08:10):
comes from the barrels.
So really light on the color front.
So you think, so you thinkit's going to be a kind
of a, you know, a thin whiskey,
but goodness it's just,it's quite the opposite.
- Right.
- You know, the nose,
I talk again about thatdelicate, you know,
that lovely delicatelemony limey character,
vanilla and caramel come through.
(08:30):
When you brought this over last week
I was just loving sippingit out on the back there.
So, so yeah, that's, youknow, really attractive nose.
- I'm going to splash abit of water in there.
- Yeah, and then on the palate,
just same things again,
really delicate.
(08:52):
So like all good Irish whiskeys, David,
there's a story behindthe name on this one.
So it's called the Hanson.
And on the bottle there's a bowler hat.
So it turns out there was a guy
called Andrew Hanson who
was the excise man forCounty Clare back in the day.
He and JJ Corry apparentlygot on really well,
so I suspect that he mighthave turned a blind eye
every now and then toshenanigans that happened
(09:13):
with not reporting and that sort of thing.
Anyway, Andrew Hanson proposed
to JJ Curry's daughter Josie,
and then they ended up getting married.
So if you're going to be a whiskey bonder
you may as well have anexcise man in the family.
(both laughing)
- Right,
and so an homage to
- Very much so, I think.
- To Mr. Hanson, huh.
- I think a lot of what they do now
at JJ Curry is pay homage towhat he did back in the day.
(09:37):
And there's, you know, there's, as I said
lots of great stories
in Irish whiskey and that'sdefinitely one of them.
Yeah, I agree with youon the summer sipper.
- Yeah.
- I actually, this could be a whiskey that
at five o'clock, you know,
because often we will drink our whiskey
at the end of the night.
- Right.
- I could see this being something to,
actually to me, almostgets the palate going,
(09:59):
that kind of freshness.
So yeah, god it's lovely.
Obviously you gifted me the bottle
of the Gael, and youbought them as a gift pack.
Just for folks who are watching this
just so they have an idea of pricing.
The Hansen is about $50or so dollars retail.
- That's right.
- Give or take.
This one was bottled in 2020.
(10:21):
I'm guessing there's kindof an annual bottling of it.
Again, I'm happy to becorrected if, if there isn't,
but I really like it.
- Uh-huh, I do too.
- I really enjoyed it.
When you, when you brought it over.
- It's just lovely.
- Yeah.
So guilty as charged, whenyou came over last week,
it was the first time wecracked open the Gael.
- It was, yeah,
I hadn't had it before that.
And so what a wonderful opportunity to.
(10:45):
- Very different.
- Ooh, very different.
- So again, you know, weighs in at 46%,
and this sells, you know,again, you generously give
to me the bottle, about $75 a bottle
is what it sells for.
So, you know, it's not acheap bottle of whiskey.
So thank you for your generosity.
- My pleasure.
- Back when you bought it for me,
(11:06):
what a treat this is.
This is just, it's a knockout whiskey.
So a blend of 60% malt and then 40% grain.
And then within that thereis a list of items that go
into that makeup, whichI'll obviously share
underneath the video because it's too much
for me to remember here.
(11:27):
But one of the, one of the component parts
of this is a 26 year old whiskey.
So, you know, adds
to the complexity, much deepercolor than we tasted with the
- Yeah. This is just amazing.
- Yeah.
(11:48):
I think, oh goodness.
So truth be told, we hada glass of this last night
over a nice big ice cubeand just that little bit
of interaction with theice, it just, it almost
kind of made the flavor sing.
- Yeah, yeah.
- It was just, yeah, it really expressive.
- Right.
(12:09):
- And you don't know this yet,
but to return your generosityI'm sending you home
with the Gael so you can enjoy it.
- Well thank you verymuch, and enjoy it I will.
- I think, you know, onegood turn deserves another.
- Absolutely.
- So, so yeah for me on the, you know
kind of the nose ofthe palate of the Gale,
you know there's, you know,wood, wood characters are really
(12:30):
evident, smoke, char, and then there's,
there's almost I find,
and now everyone tastesdifferently, I find a kind
of a toffee, fudgey, almostcaramel texture to it in there.
And when I put it on thepalate, the spices are just,
they're right up front.
So for me there's, there's pepper,
there's some clove and Ifind in it, bizarrely enough
(12:52):
a little bit of cinnamonin there, a little bit
of sweet spice and yeah,
it's just, it's just gorgeous, so
- Yeah, it's, it is luxurious
on your tongue and in yourmouth, and it just it's a
- Kind of coats.
- Yeah, yeah.
- I'd agree.
Now it's a, it's a fantastic drop, so.
(13:16):
These are the, I believethese are the only two
we can get here in California.
- I think you're right
- Of the range from thegreat folks at JJ Corry.
So as you know, we'reheaded back to Ireland
in a couple of weeks time.
So I'm going to do my darnedestto find a third bottle of one
of their other wonderful,
and see if we can get a hat trick here of
- Yeah. All three and maybe four.
(13:38):
Is there? There might be four out there,
if I'm not mistaken.
- I believe there's even a fifth.
- Okay.
- And obviously, you know,they make lovely whiskey
so there's, there's big demand for it.
I know a couple more of themare available on the East coast
from what I've seen, so.
- Okay.
- But demand, if they cansell them on the East coast
why would they bring them
all the way out here to us?
- Well, I'll tell you,
(13:59):
it's a blessing to havethese two and, and they're
you know, in many wayswonderfully contrasted, you know
this is, you know, they could,
you've got your summer and you know
your fall, coming intothe holidays whiskey.
I think it's, it's very nice.
- Okay. So I have you hookedon Irish whiskey, good.
(14:23):
- You have my full attention.
- Good, task has been successful.
That's absolutely is sharinga lot of these great stories.
And obviously I'm not sharing them
because you bought these,
you shared them with meand I appreciate that.
But just, it's great to,to open people's eyes to
- It is.
And you know, frankly, and I didn't know
that much about them, soit's been wonderful just
(14:43):
to kind of explore them with you and,
and that you're excitedabout them and yeah.
Learning so much andimparting that back to me.
So it's been terrific, thank you.
- Good. No, thank you.
And I suppose with that,well, we got to finish these.
- Well, that we will.
- Yeah, so we'll have a sláinte.
- Sláinte.
- Finish up.
- Absolutely.
(15:04):
- And see you next time.
- See you next time.
- Yeah, these are great.Thank you so much.
- Oh, my pleasure. My pleasure.
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