BRC S2 E7 - Irish Whiskey Innovations

00:00:00

Welcome, gentlemen. How are you today? We're good. It's so great to actually get to meet you in person instead of via phone with our first interview, which we did at Circuit Whiskey year and a half ago or whatever it was. Delighted to get you into the distillery after a long time with a whole.

00:00:17

Host of whiskeys in front of us. I know. Okay, so what do we have before us, gentlemen? So this is our unconventional collection. It's, I suppose, our our tealing family of expressions that covers nearly every style that you could possibly have of Irish whiskey, ranging from our small batch all the way up to Peter single malt and everything in between.

00:00:41

So hopefully there's something in the range that would cater for any whiskey drinker in terms of what they like, be it American corn forward whiskeys, to smokier styles associated with mescal, to Isla single malts. So we're trying to drive the breadth and choice that's available from Irish whiskey, and I suppose the whiskeys represent that. Okay. You saw on the distillery when we were walking through that the ability for us to do different grains as well. So peded malt, unmalted barley, single malt, crystal, Roy, all sorts of different things and innovations.

00:01:20

But I think the key to all of these is we've always looked at what we felt was potentially missing within Irish whiskey and how we can add. And a lot of these now are 92 proof non chill filters, and we've always found a way to hopefully use barrel influence to our advantage as well. So a lot of these whiskeys had never really been attempted before within Irish whiskey. So hopefully we've led the way and put a path down for other people to do interesting things within the category. Great.

00:01:48

So the last time we had you on the show, you had just come out with black pits. Yes. So since then, are any of these new? Are all of them new? Well, there are core expressions.

00:02:01

We've had linear extensions of each style in the US and in Europe, but this is our kind of core range. The one that you referenced at the start was The Wonders of Wood, which is a linear extension of what we're trying to do with the single pastel category. So I suppose our core widely available range is what you see in front of us. Okay. And there will be limited editions, expressions of different variances, taking unique aspects of each of the styles of whiskeys forward, be it single mall, be it Peter single mall, be it even blends.

00:02:35

We've done lots of different age grains. Yeah. Different things within that. But hopefully, if you go into a good whiskey bar, you go into a good liquor store, hopefully we'll be there. Yeah.

00:02:45

The Wonders of Wood is our first new expression within single potsill outside of the core release. And I think it's a really interesting concept that we're looking at, utilizing some of the flexibility within Irish whiskey to use all these different types of wood. So that one was the chinka pin. Which, again, I love that word. It's just so adorable.

00:03:05

Yeah. I think it's probably one of those ones that suppose we've gone down a more traditional route in terms of using 50 50 malted and unmalted barley in terms of what a single pot still is. But then, now, fully maturing it in these virgin oaks has given us an ability to dial up some of the flavors and again, offering whiskey drinkers a new expression within a category that's been quite limited for a long time and a higher proof as well. That's awesome. Yeah.

00:03:32

So also, last time we spoke, it was right in the middle of lockdown. So how have things changed for you since we last spoke to right now with the distillery and the process and visitor center? You forget, actually forget. So it was only eight, nine months ago where we were in the depths of COVID and things have come back so quick. And it's great to be able to welcome people to the distillery and it's great to see the interest of people coming to Ireland, coming to Dublin, coming to us.

00:04:07

So the numbers have been very strong in terms of tourism in the city of Dublin, and it kind of makes up for two years of no one coming here. Right. And even Irish people didn't want to come to cities, they wanted to go down the countryside. So it's a big bounce back and we've been going out to whiskey shows and reacquainting ourselves with different communities and people. And what has been great is that people want to come to us.

00:04:32

So we had a massive influx of visitors to Ireland, but I'm kind of saying, Well, I want to go and see other things, so I want to leave as well. So it's definitely come back and hopefully we won't be going back to some of those darker days anytime soon. I think we had said it when we were catching up or didn't get into the whiskey business, to be stuck behind screens and things, but they were necessary at the time. But I think for us to get people in again, to taste and sample, and that's why we're in this business. And in saying that, we had a Swedish group that was over and we actually end up doing a virtual talk with them because he had stopped doing it.

00:05:08

But there was still interest. So I think some of the better things that happened because of that will still be retained. So I think still people want to if you can't travel or just the comfort of sitting at home, there's still an interest in tasting and hearing the stories and meeting the people behind it, because you can't go everywhere. So I think the whole digital media gives an opportunity to tell your story or to meet people or to let people taste your whiskeys with more texture and interest behind it. But it's the balance getting it right between being in person and doing that to do it.

00:05:48

Because a lot of the whiskey fans in Sweden actually brought along their own bottles. So it was like kind of this mixed match of they brought their favorite tealing bottle and just kind of shared a drink with them. Virtually the first time we'd kind of. Done that, I was out of practice. Does my webcam work?

00:06:05

Because I think it's been since obviously we've been allowed to do things. We've been frantically a whiskey shows people coming to see us, but then I think you look back at some of the things that were quite nice during the lockdown periods of being able to do these virtual events. We did a consumer one last week, wasn't it, where it was some of the new products? Yeah, it was last Thursday. And I think for maybe people who can't come to Dublin, it was quite nice that we could get them out, some packs of some of the newer stuff that's coming out and actually get some feedback.

00:06:33

So trying to understand, is there an appetite for it? And we think there is, but not as extreme as it was. And as jackets at the bounce back of people actually coming to Dublin has been phenomenal. Huge amount of Americans traveling again. And one of my former coworkers, I was on Facebook and I saw, oh, you're here.

00:06:51

I was just there yesterday. Oh, you're here. We missed each other by a city. The whole week, but really nice to see because we just didn't know, I think March 2020, when all the things kind of flipped on its head, you didn't know if people would travel again or people would want to come and see us, but the exact opposite. There's, like, massive amounts of interest to come.

00:07:11

And Dublin is a really interesting place for people that the pubs are back. Open as well, which is why would you come to Ireland when you can't. Go to publish personalities? And it's been very interesting to see the amount of American visitors. We went from around a quarter of people that we would have back in 2019 to around 40% now.

00:07:35

Oh, wow. We weren't allowed to go anywhere, especially in Los Angeles. We had, like, the longest lockdown. Yeah. Similar as Dublin, I think, the city.

00:07:45

We feel your pain. Yeah. Everyone's like, Why is it still happening? I said, Because our entire city is the size of Montana when it comes to population.

00:07:55

But no, I think it's great to be back. And I think just even getting whiskey clubs back in and people able to come and see the distillery again, it's usually rewarding for us to get people back through. Great. Okay. What are we going to taste first?

00:08:08

Well, that's what you're here for. It's all about tasting whiskey. So we're going to start off with our very first release that we had. And that's our teal batch. Yes.

00:08:15

We're going right at left to right. I'm going to start repeated malt and talk to you about a blend. So this is our interpretation of how to evolve the taste profile that people associate with Irish whiskey and the bigger brands of Irish whiskey, but to bring a lot of the nuances and the learnings from how people have treated single malts to a blended category. And my view is that if you treat a blend with respect, use good barrels, and you choose to bottle at different strengths, you can actually create something that's quite interesting and has some backbone and that people can enjoy. And that's what we did with the small batch.

00:08:54

So we took all what we liked around whiskeys and applied it to blends. And it consists of grain of malt whiskey that have already been aged for full maturation in bourbon barrels. We then blend it and then we recast it in bourbon or rumbar, forgetting that's even before I start drinking. That was your first problem, walking without drinking. Yeah, and we leave it in there for twelve months plus.

00:09:27

And then we hand select and we bottle in small batches of 46% 92 proof non chill filters to capture all the natural flavors that could be there. And what you get is this combination of the rum influence on the basis of the vanillans, the fruit notes that are actually there, and layers on top. There's extra layer of spice and dry fruit, in particular, raisin character that works very well with the underlying character from the whiskey. And you can see even in the glass, non chill filters, fatty acid still in there. And I think back in ten years ago, no one had ever non chill filtered or bottle at a higher strength for an Irish blend.

00:10:07

And I think the way in which you approached it is what we felt potentially could add so more flavor with the rumbarrels, higher proof to allow non chill filtering, and two to three points of difference that just didn't exist really within the Irish category at the time. So, yeah, Irish whiskey in particular in the US at that stage, in a way now was very much shot at the bar, not necessarily in cocktails, nearly like a gateway kind of whiskey for people to get into whiskey overall. And we felt there was a gap for something that was more of a sipping whiskey, that had a little bit more backbone, that could stand up in cocktails, could be used as an ingredient, but mixologies and so forth. That's how we came about doing it. And we decided to start with what people already associated with Irish whiskey.

00:10:57

We didn't want to go too obscure. Our first release, and this was back in 2012, so this was ten years ago, so obviously the categories evolved since then and there's more choice. But when we started there was really this kind of white space, we felt, to connect the standard Irish whiskey and cater for premium spears, consumers whiskey drinkers that just wanted something a little bit more, but that still retains what's interesting about Irish whiskey, what makes it different. Right. Irish whiskey is matured in the islands of Ireland.

00:11:30

We have a unique, let's say, climate, produces, you know, a certain style of whiskey. So no matter what you really do, it's that environmental influence that's going to drive a lot of the taste profile, but there's still scope to cram in more flavor and that's what we're trying to do. And I suppose that was our starting point and everything then went from there. Yeah, it was kind of like stage one. And I think the interesting thing for us was that there was nobody really catering for that consumer who was maybe ready to move on in their journey within Irish whiskey.

00:12:00

And we're seeing probably a lot of people maybe gravitate towards what was happening in American whiskey or even say single malts. And it was kind of like, where is that next stage within Irish whiskey? So the small batch was born and launched all around the world, 2013, and would be our biggest selling products globally and has been really, for us, probably where we've seen the biggest interest when people are looking to probably expand their horizons within Irish category and we just. Want to do something different, simple as that. We want to add to the category.

00:12:33

We're not trying to be the next Jefferson. That's not of interest to us. What we wanted to do was to make sure Irish whiskey had the choice, the breadth, for people to discover something within that. So that okay, they maybe start off on a different brand, but if there was nowhere to go, then they're just going to go into American whiskey, Japanese whiskeys, Canadian whiskeys, whatever. And when we set up, our vision was really obviously to revive our family brand, revive Distilling in the city of Dublin, but really to bring that choice and the breadth and the full spectrum of flavors that we felt was missing at that stage, it was easy.

00:13:14

It was easy because there was so little innovation. There was only four distilleries. And when there was a lack of competition, you don't get a lot of new expressions coming out. It was like a kid in a candy store. There were so much things that we.

00:13:27

Could do, but very hard to get people to see us. Well, no, it was easy because there were so many things that we wanted to do. So we had loads of ideas. And when we were actually choosing the rum finish, we did a skunk works tasting with the Irish Whiskey Association, where we tried all this different society, sorry, the Irish Whiskey Society, talking about the trader target. These are the nodule consumers, the guys that we kind of knew, but they were more like single malt, Scottish single malts or single pasta guys.

00:13:59

So we're tasting them all these blends, and the one that stood out as different was the rum finish, because there had been no Irish whiskey like that. So they liked it because it was different. And that to me, was just the validation that we needed. And we just jumped 2ft. So what did you make different with the second expression?

00:14:16

So different expression. So we start off with this and we thought it looked a bit lost on the shelf. And what we wanted to do was to deconstruct your standard Irish whiskeys into its individual components and then give it the tealing twist, bring in that unique cast maturation as well. And we were interested in the single grain category because if you think about most Irish whiskey sold is blended whiskey, 80% of blends are going to be grain whiskey. So what people actually associate with Irish whiskey is grain whiskey.

00:14:47

And we said, well, look, can we do something interesting in there? On our previous distillery, we had a grain whiskey we really liked, but we want to do something different again. And what we found was grain whiskey. So made from corn distilled in the column still, it's like a canvas. It's like a white wall, white canvas.

00:15:06

And if you actually use interesting high quality cast, because traditionally you don't use your best quality cast for grain whiskey, you tend to use the second 3rd Fort fill bourbon barrels to do it just as a blending agent. But if you use high quality first fill barrels, you can actually produce them quite interesting. And what we discovered was in particularly California Cabernet Sobbing and wine barrels, if you fully mature it in that it produces something truly remarkable and very different. And it's a combination of the French oak that it's come from with that wine influence, with the underlying nuances of the raw materials used, produces a sweet, spicy, fruity, unique. Yeah, unique whiskey.

00:15:54

So forget about being Irish whiskey, just unique whiskey. And we say we're Irish just because we're from but I focus on what the whiskey tastes like and that if you're a whiskey drinker, you don't have to be an Irish whiskey drinker if you're a whiskey drinker. This is interesting, right? Yeah, I do get the shirt. Yeah, I think the Cab SAB as well, just in terms of probably adding layers to it with the French oak has been incredibly interesting for people.

00:16:20

And again, the DNA to all the whiskeys is 92 proof, non chill filters, all of the flavors, but, yeah, nothing added all of that color from the barrel and again, it's balance. So the big part of everything that we do, because Irish whiskeys can be quite delicate, like Irish people, but you have to approach with care. And I think the maturation piece, we're very close to all of the whiskeys, so we'd be constantly testing and tasting just to make sure nothing is overpowering because that's not really what Irish whiskey is and it's not what we want. So again, being quite close to a lot of the liquids and quite close to a lot of the whiskeys just allows us to take it out of barrel at the right time and what we feel is the most interesting whiskey. And in terms of, let's say, the taste experience, well, the nose, you get that corn but slight, but it's there definitely if you're a corn whiskey aficionado, you'll, you'll pick that up straight away.

00:17:19

But it's for me, the taste is nearly inverse to what you expect from a single malt. Single malt is long finish. It kind of stays with you. This kind of disappears, it kind of pushes, it fights against your palate, it pushes down your palate and you're left with this kind of little drawing, as Steven says, and the tingle at the end of your tongue and it's in a way stains drinkable. So you want to get the taste profile back, you've got to drink a little bit more, but it's just different.

00:17:45

And single grain can be confusing for consumers whiskey drinkers, it's emerging category. Obviously within Scottish whiskey, some very old ones there's some celebrity endorsed Scottish single grains, but it's interesting. And again, for us, it was just an opportunity to present Irish whiskey in a different way. Hopefully that could cater for a wider audience. Great.

00:18:11

Let's talk about number three here number three. So again, we're going down to the deconstruction of your standard Irish whiskey and the next one was single malt classifications. For what Irish whiskey can be. Single grain blend, single malt peded, single malt, single pot still. Yeah.

00:18:28

So our third release on our kind of release schedule was a single malt. And again, so in our small batch, we have grain whiskey and we have malt whiskey and deconstructing it out. But single malts is a global casket, so it was forever scotch single malt. Now it can be American single malt, Japanese single malt, it can be whatever. So that creates a wider opportunity, but it also creates a lot of pressure on you to create something that is an interesting single malt, not only an Irish single malt.

00:18:56

And what we want to do is reduce a fruit forward.

00:19:02

Quite a distinctive taste experience that was different to other things that are actually out there. It is different, but I love it and it's very smooth, especially compared to the two before. It's a creamier smoother longer as well. I suppose when we brought you true to the distillery, you saw in the argan, pine, the fermentation, some of the stuff we were trying to do with the yeast to bring some of those fruit forward flavors. This was very much in our mind as regards to DNA for what we wanted the whiskey profile to be and then layer on some of the barrels that we use to get that.

00:19:36

So you're in an unusual situation here in Dublin, seeing the sunshine, but it's usually very rainy, so there's lots and lots of lush green, which goes into a lot of the barley. So it tends to be a lot of these fruit forward flavors that I think inherently we wanted to get with this single box. It's such a tiny category for Irish that we want to do something really unique. And again, harping back to non chill filtering interesting barrels, 92 proof. This is the DNA across everything that we do.

00:20:05

And this came out when this came out would have been 2015, end of 2014. I remember we delayed it because we didn't think it was right. So, yeah, we were for about six. Months, we were trying to produce something that, again, was different. And we have to use a combination of different casts to produce that.

00:20:24

So using a range of different fortified wines and wine casts to take sort of aspects of the fruit, to bring it together, to produce a bouquet of unique fruit flavors. So it's been around for a while. And what's interesting is the one with the brown label. Right? It's the brown label, yeah.

00:20:38

Sorry, the kind of Moby or Moby label. It's a whole maroon or color. It's evolved into our own dislift from here in Dublin. So it has unique one. That one is the small batch, so.

00:20:54

It would be the one on the. Left going, oh, the pot still is. Blue, so it's evolved into the distillate from here. We use some crystal malt in terms of the recipe as well. So it's really exciting.

00:21:06

And for us, it's something that we feel has some legs as an emerging category, not just in the US. But globally as well. Right. And then we're moving on to distinctively Irish and Dublin style of whiskey, which is the single pot still. Yes, the blue one.

00:21:22

The blue one, yeah. Well, the Dublin blue color. So it was kind of easy choice. It was an easy choice. Even though outside of Ireland.

00:21:31

Do people get it? Probably not, but it's the Dublin GAA colors, so this one, obviously, is very different. Yeah. And again, the green Omala party brings a unique taste profile. That little spicy hit.

00:21:47

Yeah. And I remember when we were launching I launched it in the US, I think it was in Texas, and someone described it as a peach cobbler, like spicy peach cobbler, that kind of stone fruit notes. It's got that spice, it's got that kind of sweetness that's there as well. I would eat a peach cobbler with this. Yeah, I'd be a peach cobbler.

00:22:06

Anyway. I'd put this in the peach cobbler. Yeah. It's a very uniquely Irish, and we were talking about earlier that for the last 30, 40 years, to be one distillery making one style of single pot still, we wanted to make something that was unique to us and unique to where we came from and unique to our distillery. Hence our mash bill is quite different than other ones.

00:22:33

It's more difficult to make, but it's the style that we wanted to represent it. And so our single pot still would taste very different to, let's say, the more, let's say, well established single pot stills out there. And that's what we wanted. Again, there's an education percentage of multimodal, 50 50. So quite an old school traditional Dublin pot still recipe.

00:22:56

That would have been back when we discussed it, like when Dublin was kind of the epicenter for where a lot of these big distilleries are from. So that would have been the original mash bill for a lot of these pot stills. But again, we wanted to put our own stamp in it, so utilized a range of different casks, so predominantly about 50% X bourbon barrels. And then we use some virgin oak and some sherry, and again, non chill filtering it, but we wanted it to be different for the right reasons. And again, I suppose for us, it was kind of take inspiration from the past, but do something relevant to us.

00:23:31

And just from a taste profile, we were really blown away by some of those flavors that come through really different from the first three that you would have tasted. And absolutely single pot still as a category is uniquely Irish, so it can't be made anywhere else. And the single pot still heritage was predominantly Dublin. So as a newer generation making whiskey, we were really excited to kind of bring it back. So, first new pot still out of Dublin in nearly 100 years.

00:23:57

And again, just bringing this liquid and educating people all around the globe as to what the hell is a single pot still, or what is a Dublin style single pot still in 2022. Yeah, I think that Spicy Notes has worked well. First in the US. In particular. I think once you explain it, they get it and they're open to trying different things.

00:24:20

So it's been received quite well. And look, it's exciting that we can release these uniquely Dublin distilled expressions and I suppose that's what we've been doing over the last couple of years. And from the Singapore into the black pits, as, again, stuff that we always wanted to do, we couldn't go out there and source it anywhere, we had to distill ourselves. So it was something we always wanted to do, but again, to do it different and to use how we set up the distillery in Dublin to see what the actual resulting whiskey would taste like. And they taste quite different, as you can see, with single pots.

00:25:00

And it translates into our peeded single malt as well. So the last one here on the right is the black pits. I can tell by the pedestal. So I want to skip that and do that last. Yes.

00:25:12

And then we'll move on to this special edition. Yeah, so the first extension, really, within the single pot still world for us. So is this the same base? Yeah. So same mash bill, but different Maturation.

00:25:25

Okay. So we played around with lots of different fortified wines, nearly 70, 80 different CAS Maturation projects. We've learned a lot, we've pushed boundaries somewhat. So just got the idea that using different types of casks, woods types, the. Nose is completely different, totally different.

00:25:45

And again, sourcing unique oak variances could really do something interesting. And we've got some chinka pin, american white oak. And where's the chinka pin from? From the US. Yeah, but you know where I know Alex told me, but I can't remember.

00:26:04

Somewhere in the Midlands.

00:26:10

I think it was like the first time ever in an Irish whiskey. Anyway, that chinka. We trialed it with a distillery exclusive. Do you remember before? And the response was brilliant.

00:26:19

Yeah, I think just the name through people a little bit so enticing and. Very we've taken it now and it's grown legs and we've sourced all these different variants of European oak. So Portuguese oak, we have Carpatian, we have Caucasian, we have other Iberian, we. Have Swedish, Caucasian, different than white. Basically, it's Romania.

00:26:44

It's basically yeah, don't worry about the name. It's what the actual underlying class. So it's basically a different style of French oak. It's not at all like American white oak, which is very distinctive. All the rest of them are a little bit more sandalwood type of influence that's coming through a lot more tannins, to be honest with you.

00:27:08

So you have to be very careful on how long it actually user like the Swedish oak. We're finding a lot of these ones are better for finishing than full Maturation because otherwise it destroys flavors. And the trick is, obviously, that if you're using any interesting cask is that the whiskey has to come true and that complements it and evolves it. But for Portuguese oak, for our second release of this I'm sorry, I'm jumping ahead of myself. The Portuguese oak is so tanning forward that if you give it full Maturation in there, it just destroys the whiskey, just tastes wood.

00:27:40

So how long are you going to finish it in that one? So we've done a mixture of Maturing for two years and then we have to take it out because it's just too overpowering. And then we put it into ex bourbon barrels to kind of mellow out a bit. So it's getting that combination of the two right. So we learned, we thought, oh, we're just leaving their phone and we'd start tasting.

00:28:01

Whoa, things are happening. And I think the interesting thing within Irish whiskey is we can be a little bit more adventurous with the oak. So, again, utilizing some of the ability to innovate within Irish, probably, versus Scotch, we can be a little bit more. And we have to use only the one kind. Yeah.

00:28:21

And I think I suppose this project, the Wonders. Of woods. Obviously, the name has given us a great opportunity to probably trial some things on a limited basis and bottle that a little higher strength as well. All right, let's try Jamaican.

00:28:38

So even higher ABV still lovely smooth. Proof of everything I've tasted from your guys'stuff, which isn't everything, but all of these. This is my favorite. Okay. Yeah, there you go.

00:28:50

It's well the world's best single pot still this year. Again, very unique. It has that unique combination of the Omaza party with that full maturation in the chinka pin version. Old casket really does take it to a different level. And I look delighted that it's finally got to the US.

00:29:10

So we'll be hitting, hopefully, in a limited way, good shelves. I hope I can cross the country. Excuse me. I hope I can get a full bottle because I only got the sample for the interview with them. Yeah, I think it literally has been rolling out since the start of October.

00:29:27

So, again, it launched here domestically in Ireland around March. And then I think just with all the lovely things happening at logistics, you guys got a little bit later, but right in time for good whiskey weather. Yes, for sure. All right, let's do this. Black pits you tasted before, but again, by bringing in the Peters malt, it obviously produces something totally different.

00:29:52

But because we run the distillery as a Dublin distillery, we trip it distill. It takes the phenols right down. And by using combination of bourbon and exalturn dessert wine cask, it really kind of extrapolates the underlying fruit notes. So you get a lot of smoky barbecue smoke rather than your medicinal Iodine, TCB forward kind of eyelash style smoke to produce something that is unique within that world. Peter singlemolson.

00:30:27

And again, exactly what we're trying to achieve, and that has this softness to it, fruit notes to it. But it has that lovely kind of overarching smoke. Not too overpowering, because I think as an Irish whiskey, it wouldn't make sense, would be confused. This is actually very smooth for a peded whiskey, and it's got amazing legs. And now I want to go have barbecue.

00:30:49

Yeah, barbecue pineapple is kind of like what we like to describe it in terms of has that richness of fruit notes that you get from the sauter, and it just pulls up those underlying fruit notes that's actually there. And with that lovely kind of, as you say, the barbecue notes, rather than it's not bonfire smoke, it's barbecue style. Yeah. And black pits as a name, I think you were. Where did that come from?

00:31:11

There's an area right at the back of the distillery there that's black pits that used to have one of the biggest malting houses here in Dublin, if not in Ireland. And I think it was a real harp of respect back to that era. But to try and do something very different with the liquid, and we say irish single malt. In general, underdeveloped Pete is Irish single malt. They think you've had too many new mates when you say it to them, but then you educate them on Pete was a big part of the history of Irish whiskey.

00:31:39

This is for us, I suppose, our interpretation of what we think is quite interesting. Now, I heard since I've been here that the Irish are trying to discourage the use of peat and call it turf instead. Have you heard that? No, because again, there's so many people in the category now, everyone's going to scramble to create something that's unique and to stand out from the crowd. So I think lots of different people trying to do different things to create noise and a bit of buzz about what they're doing.

00:32:08

Obviously the words turf is the same as peace, right? It's just I created a product called Turf Moore when I was in Cooley. For connemara turf more heavily pieces Irish whiskey, so so, yeah, for Irish people, turf peas are interchangeable. But for people who are whiskey drinkers, the classification should be Pete. And again, I think there's an opportunity for us as a producer to recreate that style that was long associated, this new distillery, who all they're going to produce?

00:32:41

Pete. Right? Which is great because it makes it more interesting. The more choice, more expressions, the more people get interested in it. And we're just trying to do something that's unique to us and it's a little bit different to everyone else.

00:32:54

Are you planning to do any other peded expressions? Well, see, the problem is the only garbage gets too excited because the problem is getting stuff that we do for Europe into the US just takes a little bit longer. We are going to be releasing a cast rent version, heavier smoke. Heavier. And it's engineered so that it's much heavier smoke experience.

00:33:19

So less barbecue, more bonfire smoke. Again, just because some people like that. Remember, if you go to Sweden, they're big into their PETA single malts. I don't know why we're talking to Sweden all the time, but they were like, this is a bit light. Yeah, buy one, PETA won't smoke.

00:33:36

I was like, okay, well, we'll give you smoke so we can show that Irish whiskey can do that as well. So we're bringing out a fuller smoke experience. We call it the big smoke. The cast transferred because, again, Dublin was known as the big smoke for people coming to a countryside, because we're using the pool bag towers or chimneys, sorry, which is the iconic old chimney stacks when you go out to coast roads. And we're using some of the branding on as well.

00:34:02

So for each of these expressions we can have fun, we can bring out different expressions, be it different collaborations, even with craft beers or different types of roam casts. Like we've done the Plantation Pineapple kind of club and all this kind of stuff like that. We have done single grain, we've aged variations on the single malt. We're doing some single casts in the US. We have a load of interesting single casts coming out for St.

00:34:30

Patrick's Day next year. Oh, great. With some good retailers. And the Singapore still is the same with the ones of wood and black pits we're going to have some fun with as well. But this is the core range and there will be unique expressions over the next number of years of different versions.

00:34:46

Fantastic. Well, gentlemen, it's been a pleasure getting to meet you in person. Yeah, absolutely. And tasting with you in person, it's been great and the tour was wonderful and I'm so excited to have been here and thank you for having us. Please come back.

00:34:59

More whiskey drink? Oh, of course. Solange. Cheers. Thank you.