0:00

Hi, I'm Moji Elo Oreo from The

0:02

Feminist Buzz Kills Live pod, the only

0:04

podcast that helps you navigate the news

0:06

in this post-Pro anti-abortion housegate. Each week,

0:09

with co-host Liz Winstead, we dissect all

0:11

the news from that sketchy intersection of

0:13

abortion and misogyny with providers and activists

0:15

working on the ground. The cherry on

0:18

top is we have amazing comedy guests

0:20

who help us laugh through the rage.

0:22

Feminist Buzz Kills Live drops drops Fridays

0:24

wherever you pod. Listen and subscribe,

0:26

because when BS is popping, we

0:28

pop in, we pop off. Hey

0:30

friends, quick programming note before we

0:32

get rolling with today's episode. We're

0:34

going to be doing a live

0:37

recording of this podcast on

0:39

Wednesday, March 26th at the

0:41

townhouse in Venice, California, featuring

0:43

none other than international superstar

0:46

actor Ian Somerhalder. That's right

0:48

of Lost in Vampire Diaries

0:50

Fame. Ian is also the

0:52

co-founder of a wonderful bourbon

0:55

brand called Brothers Bond, and

0:57

we're going to be talking

0:59

about whiskey. Hollywood, life,

1:01

the universe and

1:03

everything. That's Wednesday,

1:05

March 26th at

1:08

the Townhouse in

1:10

Venice, California. To

1:12

get your tickets,

1:15

visit Townhousevenus.com. I would

1:17

love to see you

1:19

there. And now, on

1:21

with the show. for

1:24

yourself a glass, sit

1:26

for a spill. It's

1:28

time to have some

1:30

fun. Let's do a

1:32

little thinking, some picking

1:34

and a drinking, but

1:37

this is what we're

1:39

drinking with and done.

1:54

Welcome to the show everybody!

1:56

Wow! Excited to be coming to

1:58

you on location! from the corner

2:01

door. I know I did. The corner

2:03

door in Culver City California. One of

2:05

our all-time favorite bars, we've done a

2:08

number of shows here, and in fact

2:10

I've done one with the gentleman sitting

2:12

to my left here. You know him

2:15

as one of the most well-known

2:17

spirits writers in the world. One

2:19

of the most knowledgeable people

2:21

about booze. There is going. I'm

2:23

talking about Zane Lamprey. Oh no, I'm talking

2:25

about Brad Jaffe. Brad Jaffe, everybody. Thanks. How

2:28

are you? Thanks for having me done. It's

2:30

a pleasure to be back. It's always good

2:32

having you on the show. And as well

2:34

as this person, I've already made reference to

2:36

him, you know I'm from, I can't say it

2:39

now because there's something coming up

2:41

that... I don't want to give away. But

2:43

you know from what we're drinking with Zan

2:45

and Sane and Sun and... No, you don't.

2:47

No, you definitely don't know me from the

2:49

podcast that I did with Dan for a

2:51

minute, like 10 years ago. You don't know

2:53

me from. If you know, if that's what

2:56

you know me from, go back and... You're

2:58

part of a very select group of people,

3:00

if you know us. Like some of Dan's

3:02

relatives, maybe? Welcome guys, it's

3:04

great to join us here

3:07

for our St. Patrick's there

3:09

annual St. Patrick's Day. But

3:11

then I get no introduction.

3:14

Yeah, you're the Zane

3:16

Lampery. That's all we need.

3:18

If you need it, Google

3:20

it. Zane is currently taking

3:22

a very quick break from

3:24

his national tour. Tell us

3:26

a little bit about what's

3:28

going on. I have five

3:30

days at home between February

3:32

and June, and this is

3:35

one of them. And this is how I chose

3:37

to spend it. Or did I

3:39

maybe make a mistake in my calendar

3:41

and I put this down not realizing

3:43

that I'd only be home for five

3:45

days. That's for the viewer to decide.

3:48

So if I'm hearing you correctly, you're

3:50

welcome, Shane, for me inviting you

3:52

on to the show. There's nothing

3:55

that I love more than traveling an hour

3:57

from my house the day after I

3:59

get back. a break from drinking on

4:01

tour. I'm doing, so I've done

4:03

my shows, three sheets and Dreamy,

4:05

all whatever, and I'm now doing

4:07

stand-up. I have been since COVID

4:09

around the country and I've been, and

4:12

because the comedy clubs and the

4:14

theaters weren't open, I started doing

4:16

the show at breweries who took

4:19

a hit during COVID and they

4:21

were very welcome for the opportunity

4:23

like the business. And so I just

4:25

kept that going, that's my business

4:27

model and I just did. In, uh,

4:29

shoot, where was it? In somewhere

4:32

in North Carolina, don't remember where

4:34

I just was. Oh, Southern Pines,

4:36

North Carolina. I did my 400. Home

4:38

of the Woodchucks. Home of the

4:40

Woodchucks. Home of Pinehurst Golf Course. Oh.

4:43

Yeah. And that was show number 487

4:45

that I'd done at Brewries. And I've

4:47

sold out like 20 shows in a

4:49

row. No kidding. Just stuff. You

4:51

need an opening act? It's fun.

4:53

I brought you interested. Yeah, well,

4:56

thank you for your service. That

4:58

is awesome work for people in

5:00

the industry that really need it.

5:03

And it's good that you take

5:05

a little break from doing stand-up

5:07

to do instead sit-down comedy, which

5:10

is what we specialize in here.

5:12

Sit-down, and then comedy is in

5:14

quotes. Well, so you know, it

5:16

is the St. Patrick's Day special,

5:19

so we have four whiskeys.

5:21

Today, yeah, something. Yeah, yeah. March

5:23

11th is when this is coming

5:25

out. March 11th. Are you supposed

5:27

to pretend like a Sing Patrick's

5:29

thing? No, March 11th. It's imminent.

5:31

Even though today's not that day.

5:33

It's imminent. Maybe we would have

5:35

worn green, that would have been

5:37

fun. Yeah. Maybe you would have,

5:39

if you knew. That would have,

5:42

you knew. That would mean preparing,

5:44

that would have, you knew. That

5:46

would mean preparing, and I don't.

5:48

I want to ask the question

5:50

again, because that didn't. of St.

5:52

Patrick's Day. I have prepared before

5:54

we begin with the tasting of

5:56

the whiskeys a little St. Patrick's

5:59

Day trivia. Brad and Zane

6:01

and here we go and

6:03

there will be a prize

6:05

at the end. So are

6:07

we chiming in? Yeah, yeah,

6:09

I think I'm going to

6:11

throw it out. Should our

6:13

name, should our names be

6:16

our buzzer? And you just

6:18

shout it out. What's a

6:20

buzzer? What's a buzzer? Oh,

6:22

just shout it. Because

6:24

then like you get a moment

6:27

to collect your thoughts.

6:29

St. Patrick was born in Ireland.

6:32

False. France, I believe, right? You're

6:34

both correct. St. Patrick was

6:36

actually born in Roman Britain, likely,

6:38

which is now present-day

6:40

Wales Scotland. No, he wasn't, because

6:42

he said France. Yeah, so, Brad's

6:45

wrong. That was the late fourth

6:47

or fifth century. He was kidnapped

6:49

by Irish raiders. It's true of

6:52

false question. He's like France. True

6:54

or false or France? Can you

6:56

play true or France? That would

6:59

be a fun game. Sure France

7:01

is a good game. All right,

7:03

from now on, France means false.

7:06

I'm going to start drinking. I

7:08

don't know if that's what's supposed

7:10

to. Damn, he's killing you,

7:13

man. That's right. St.

7:15

Patrick was historically associated

7:17

with blue. And early

7:20

depictions show him wearing that

7:22

color. In fact, there was

7:24

the St. Patrick Blue was

7:26

used in the order of

7:28

St. Patrick, which, Zane was

7:30

a member of. Because he

7:32

was a giant's fan, not

7:34

an eagle's fan. Oh, man.

7:36

Well, no, that's not a

7:38

true or false question. True. False.

7:41

France. That is not how

7:43

you asked. True or France? What

7:45

was the answer? I don't know.

7:47

I just making that point up.

7:50

I didn't know. I didn't research

7:52

that. True or France. There are

7:54

no snakes in Ireland because

7:57

St. Patrick drove them out.

7:59

False. so much smarter than

8:01

you bread. Is that is that

8:03

something that people say that St.

8:06

Patrick? That was the big thing.

8:08

That's when you put the cuz

8:10

in there. How about this? Are

8:12

there snakes in Ireland? There's

8:14

never been snakes in Ireland.

8:17

Did you know there used

8:19

to be elephants in mainland

8:21

Europe? That's true. That is

8:23

and in France. Like 10,000

8:25

years ago? Yeah, about like between

8:27

the last two ice ages. I

8:30

don't want to get us on

8:32

a different hand. It's interesting when

8:34

it goes off the rails before

8:36

we even started drinking. But have

8:39

you been to the museum that?

8:41

I refuse to go to the

8:43

Labrea Tarpits just because of linguistically

8:45

how it confounds me. Okay. Where

8:48

it's like Labrea means the Tarpits. So

8:50

you're literally saying like the the Tarpits

8:52

Tarpits Tarpits. Oh that's like DS. because

8:54

of that. I take language seriously as

8:56

a writer. Yeah, okay. Just call it

8:58

labria or call it tar pits. Yeah,

9:00

just let's jettison labray entirely, but I

9:02

used to enjoy it and I will

9:04

not tar. It's an interesting tasting note

9:07

in one of the whiskeys we are

9:09

about to concede. Can I get back

9:11

to my quiz real quick? Is it

9:13

really one of them? One of them.

9:15

Well, I'll just cut it. It doesn't

9:17

sound like a compliment. Drinking drinking

9:19

alcohol was once banned in

9:21

Ireland in Ireland on St. That is

9:24

true. Brad finally gets on

9:26

the board. Up until the

9:28

1970s, Irish law required all

9:30

pubs to be closed on

9:32

St. Patrick's Day because it

9:34

was considered a solemn religious

9:36

observance. Clearly. Okay, but drinking

9:39

wasn't banned, just the pubs

9:41

were closed. There was one

9:43

place that you could serve

9:45

alcohol on March 17th, the Royal

9:47

Dublin Dog Show. You know why?

9:49

Because dogs love their whistle.

9:51

We're both right according to my DNA

9:54

test results. I am at least

9:56

partially Irish So am I allowed

9:58

to say a couple of Let's

10:00

say inappropriate Irish jokes. Sure.

10:02

What does an Irishman call

10:04

a seven course meal? Petafile.

10:06

She said inappropriate. I thought

10:08

that might be the answer.

10:11

A six pack and a

10:13

boiled potato. Yes. Wow. You

10:15

said inappropriate. You remember when

10:17

you went to, it tells

10:19

the cocktail and you were

10:21

doing a little bit. Did you

10:23

get banned? No. And you went up

10:26

and you were going to tell a

10:28

joke about Gaz. Oh, yeah, I told

10:30

you not to tell cancer joke.

10:32

Yeah, yeah. And you told it?

10:34

Well, it started off as a

10:37

series. This was all intentional because

10:39

I was trying to get a

10:41

rise out of the woman that

10:43

used to run Tales of the

10:46

cocktail, who we all know. Oh,

10:48

we're not allowed to name. We

10:50

can't say anything. Yeah, I started

10:53

off with some benign jokes

10:55

and worked my way up to

10:57

not so benign jokes. had had

10:59

throat surgery and they took out

11:01

a lot of his throat. You

11:03

feel like this is getting a

11:05

little too inside baseball. Let's go

11:07

back to the. Okay, let's go.

11:10

Well now, do you edit this?

11:12

Yes. No, no, this is all just

11:14

going. You know what? You should. This

11:16

is live right now. You should start

11:19

editing this. No. You should. You should.

11:21

You should. You should. You should. You

11:23

should start editing this? You

11:25

should. You cannot chimeimm

11:28

in. But we can change that that

11:30

was one of these. Oh, he's still

11:32

on but I'll just say I'll just

11:34

say like the Philadelphia Eagles. Okay Can

11:36

we get on with Zane Lamper?

11:38

True or false? Zane Lampery hosted

11:41

the travel show three sheets true Zane

11:43

Lampery hosted the travel show three

11:45

sheets true Zane Lampery is best

11:48

known for hosting three sheets a

11:50

travel log series where he explored

11:52

drinking customers around the world. Yes,

11:54

that is why I didn't get

11:57

an get it away. Wow. No.

12:00

Robin. You're saying false?

12:02

No, he's saying false. France.

12:04

France. France. Yeah, good job.

12:06

It is false, but not

12:08

for the reason you said.

12:10

Three sheets featured Pleoplius,

12:12

a small stuffed monkey.

12:14

You're really trying to

12:17

get me. Not yet, because

12:19

that's another question. Okay.

12:21

Pleoplius. Do I need to

12:24

be here? Pleoplius was originally

12:26

a gift from a fan. True. What are you

12:28

getting this information and should you run it by before?

12:30

Oh, you tell me. All of a sudden he's going

12:33

like Nardwar on you. You know, he's going to like

12:35

find out stuff about your middle school. The origin? Yeah.

12:37

The short version is I was flying into the first

12:39

episode of Three Sheets, which was in Ireland, so it's app

12:41

for this episode. And I was, I wanted a public or

12:43

northern. Oh, Republic. Republic. I mean, yeah. I think otherwise I

12:45

would have said. I would have said yeah. I would have

12:47

said, yeah. But yeah. But, but yeah. But, but yeah. But, but

12:49

yeah. But, but yeah. And not the scary. Not the

12:52

scary. And not the scary one. And not

12:54

the scary one. And not the scary one.

12:56

And so, yeah, we're going to shoot an

12:58

episode and episode in Galway. And I wanted

13:00

to figure out how to make the show,

13:02

the first show that was built with a

13:04

drinking game in it, rather than,

13:06

I think, like, mash and cheers

13:09

and some of them, like, they've

13:11

turned them into drinking games. And

13:13

I couldn't think of anything interesting

13:15

that wasn't, like, passé or whatever,

13:17

of a rule. And I'm walking

13:19

through the airport and I'm walking

13:22

through the airport and landed in

13:24

Galway. Sorry, a monkey, you got

13:26

me. And I grabbed, I started

13:28

hiding it in the scene. And

13:31

then the producer, he's like, what's

13:33

the, what's the monkey? I said,

13:35

oh, it's the drinking game, he's

13:37

like, I love it, but I

13:39

have to tell the network. And

13:41

because I can't, like, I don't

13:43

want to get in trouble. And

13:46

I said, all right, so we

13:48

got on the phone. No Easter

13:50

eggs that the network is not

13:52

aware of. Exactly right. And we're like, he's

13:54

like, all right, about this drinking, I'm ready for him

13:56

to shut it down. Because Mike, the producer, is like,

13:59

you can hide him. the rest of the day, but then

14:01

I mean like, you know, probably, we'll see what they

14:03

said tomorrow. And then I'm ready for them to shut it

14:05

down. They said, okay, so we love it. And I was

14:07

like, oh, oh, great. He's like, we want more of it.

14:09

Put more rules in there, more drinking game, things. And they

14:11

said, and what's the name of the monkey, and what's the

14:13

name of the monkey. And they said, and what's the name

14:15

of it. And what's the name of, and what's the

14:17

name of, and what's, and what's the name of, and

14:19

what's, and what's, and what's, and what's, and what's, and

14:21

what's, and what's, and what's, and what's, and what's, and

14:23

what's, and what's, and what's, and what's, and what's, and

14:25

what's, and what's, and what's, and what's, and what's, and

14:28

what's, and I thought it sounded important in Greek and when it

14:30

came out and no one can ever say it correctly. But

14:32

that's it. So then that became part of the show.

14:34

Unfortunately, Zane, that answer is wrong. Because according to the internet, the

14:36

stuffed monkey plebeleas was actually part of a college drinking game that you

14:38

and your friends used to play before it became a part of three

14:40

sheets. The internet is just cut out of whole cloth, you're saying? That's

14:42

what I got off the internet. That's it. Well, when you say it's

14:45

the internet, internet, it, it, it, it, it, it, it, it, it, it,

14:47

it, it, it, it, it, it, it, it, it, it, it, it, it,

14:49

it, it, it, it, it, it, it, it, it, it, it, it, it,

14:51

it, it, it, it, it, it, it, it, it, it, it, it,

14:53

it, it, it, So according to that,

14:55

you're wrong. Yeah. So that, so

14:57

according to that, you're wrong.

14:59

Yeah. So you're losing. Now, Zane

15:02

has published, Brad, Zane

15:04

has published two books. True

15:06

or false? How do we define a

15:08

book? Published, a covering book? No. How

15:10

do you, how do you, how do

15:12

you define published? It has

15:15

come out by a real publisher.

15:17

Okay. True. True. That is false. That

15:19

is true. Shit. I'm sorry, I'm

15:21

sorry to break this deal, but

15:23

according to chats, you can see

15:26

you've only authored one book, three

15:28

sheets, drinking made easy, six continents,

15:30

15 countries, 109 drinks, and one

15:33

mean hangover. Yeah. So yes, I

15:35

know that you know that my next

15:37

book, I turn it in a month from

15:39

this day today, after three years,

15:42

and which is called Glass Half

15:44

Full, but I also wrote a

15:46

book years ago called Action. taking

15:48

control of your life as an actor. It

15:50

was like a self-help book. It was like

15:52

a book of like, because I landed in

15:55

LA to be an actor and there's no,

15:57

no one tells you what your first move

15:59

should be. So I did write that

16:01

book. They should tell you to leave.

16:03

Save yourself a lot of heartbreak. They

16:05

tell you, you will eventually leave. But

16:08

I sold, I think I sold like

16:10

a few thousand copies of it. Oh

16:12

yeah, that counts. But it was too,

16:14

and I was right. You're making me

16:17

lose my faith in chat cheap. You

16:19

already made me lose my trivia question

16:21

about myself. Let's see what else it

16:23

fucked up. Oh boy. Monkey Rum. Yeah,

16:26

what happened to that? I was with

16:28

you when we were down at WSWA

16:30

pushing the monkey rum back in

16:32

the day. All right, back in 2007, he

16:34

hosted a show on the Cooking Channel. True

16:36

or false? False. Why is it false?

16:39

Well, because there is no such

16:41

thing as the Cooking Channel. Isn't there?

16:43

There's like a food network. Here's

16:45

the food network. Let me explain to

16:47

you how true and false works.

16:50

They say true false and they're right you

16:52

don't have to follow up You got

16:54

it right. Well, the show was called

16:57

the show was called have fork will

16:59

travel and it was on the food

17:01

network No, yeah, yeah, so I got

17:03

it right, but but I had a show

17:06

called Three Sheets which was on

17:08

eventually found itself to its

17:10

way to find living network

17:12

which became the cooking channel

17:14

Is that the one with honey

17:16

boo-boo? I don't know, I never

17:18

watch it. ChatGPT is just a

17:20

disaster. Thank God it's running the

17:23

world. Yeah. Final question. And we're

17:25

happy to know that it does

17:27

get things wrong. Final question.

17:29

Yes, please. This is not true

17:31

or false spread. Zane Lamprey set

17:34

a world record for the longest

17:36

live podcast. How long was it?

17:38

37 hours and 15 minutes. Zane?

17:40

Are you there? I remember you did it,

17:42

I don't think I was there. I might

17:44

have stopped by. Actually, I did swing by.

17:46

Yeah. I mean, it was 25, 25 hours?

17:48

25 hours. Unfortunately, you're wrong. Many milligrams of

17:51

Adderal. God wouldn't that, I don't think

17:53

it was around. We didn't know about it.

17:55

It's cocaine back then. And he was, this

17:57

is no performance in enhancing drugs? No.

17:59

Wow. steak was I started off

18:02

drinking and then you got to let

18:04

it wear off. Oh, it was rough.

18:06

According to ChatGPT, it was 26 hours.

18:08

It was like 20, 25 exchange, but

18:10

here's the catch. It was, and I

18:12

just finished this, the chapter on this.

18:14

It was, it was a sanctioned

18:16

Guinness world record because I

18:19

was doing my Kickstarter, so I

18:21

had three sheets and then drinking made

18:23

easy and then that. channel went

18:25

off the air and so I

18:27

decided to kickstart my show, Chug,

18:29

which eventually went on to NatGeo

18:32

and Netflix. And I put it on

18:34

Kickstarter and you need to set a

18:36

goal on Kickstarter. So you set a goal

18:38

and say, I make this much money and

18:40

it comes to life. What you do nowadays

18:43

is you say 20,000, even if you

18:45

really want to make 100,000 because you

18:47

want to hit that goal and people love

18:49

a winner and then they bet on you.

18:51

I said, to make six episodes, I

18:53

need to make $500,000. So you're

18:56

realistic in your assessment? Yes, unfortunately,

18:58

I was. Exactly right. Valuable lesson

19:00

in Hollywood. Make sure you lie.

19:02

Don't be honest. So I said

19:04

it at $500,000. We launched it. We

19:07

launched it. And in two weeks, we're at

19:09

like 120. And I was like, it's not

19:11

going to happen. But there's a ton of

19:13

money that you would raise. It's a ton

19:15

of money that I don't get access to.

19:18

So I said, all right, let's break a

19:20

world record. Let's find one. And so we

19:22

did. We found the live streaming broadcast

19:24

one, which is the podcast. And so

19:27

we did it. And a lot of

19:29

people came by. It was a lot

19:31

of fun. People kept me going. You

19:33

know, the person who came by when

19:35

I was about to quit at like

19:37

4 in the morning was Yule Spencer,

19:39

a comedian, which you might not know.

19:41

And then Larry B. Scott, who was

19:43

Lamarrel and Revenge of the Nerds. he

19:46

came up with the the the javelin

19:48

to throw to yeah yeah the flamboyant

19:50

yes exactly yeah so he and and

19:52

you'll come in with coffees at like

19:54

four in the morning and I credit

19:56

those guys with having me survive it

19:59

so then at end we videotaped

20:01

it we had a lawyer present for

20:03

the whole thing we had two

20:05

witnesses that we weren't related you

20:07

know interact didn't know beforehand every

20:09

two hours had to switch out

20:11

the whole thing and at the

20:13

end they they lost the the memory

20:15

card or the tape or whatever was

20:17

for it and so we didn't have

20:20

that to submit so I didn't get

20:22

the official record oh my god I

20:24

know and now the whole the whole point

20:26

to be the whole point was to raise the money, but

20:28

I really really wanted a world record. I wanted that plaque.

20:30

That's a cool thing, you know? Even if someone took it

20:32

from me, I still had it and I had, you know,

20:34

whatever. And we did it, we did everything right, but then

20:36

my assistant at the time just, he lost the stuff and

20:38

it was like... The memory card. Yeah. Which might have been

20:40

tapes or... I think it was memory cards at that point,

20:43

a hard drive, whatever it was, lost it, lost it, couldn't

20:45

sent it, couldn't sent it in. And that record now. And

20:47

that record now. And that record now. And that record now,

20:49

what year was, what year was, what year was, what year was,

20:51

what year was in. So that's a great

20:53

question that would be like two thousand

20:55

and twelve probably so now it's probably

20:58

like a hundred and twenty hours you

21:00

know it's 57 hours. Holy shit. I

21:02

just do that you can't you just

21:04

can't it's horrible but you have to stay

21:06

awake the whole time you just stay awake

21:09

can one of us sleep and the other

21:11

person talks no way no and I they

21:13

even had to time my bathroom breaks so

21:15

everything you're not sleeping in the bathroom yeah

21:18

yeah yeah and I wanted to but like

21:20

caffeine, coffee, you know, like whatever. You had a cat

21:22

that are in, right? You were just going for it.

21:24

I didn't understand how they worked at that time. But yeah,

21:26

I mean, I just kept going and you have to

21:28

keep talking. 20 hours, you know? It's 57 hours. Holy

21:30

shit. I just did that. You can't, you just can't.

21:33

It's horrible. But you have to stay awake the whole

21:35

time? You just stay awake? Can one of a sleep

21:37

and the other person talks? No way. No way. No

21:39

way. No, and I, and I, and I, I, they

21:41

even had to time, they even had to time, they

21:43

even had to time my bathroom, I even had to

21:45

time my bathroom, I had to time my bathroom breaks.

21:47

So everything... Make sure you're not sleeping in the bathroom.

21:49

Yeah, yeah, and I wanted to but like caffeine,

21:52

coffee, you know, like whatever. You had a cat

21:54

that are in, right? Yeah, in my butt. I

21:56

didn't understand how they worked at that time. But

21:58

yeah, I mean, I just kept going. and you

22:00

have to keep talking. You can't just

22:02

sit there. I mean, not really, no, you

22:04

need to be actively participating, blah, blah,

22:07

blah, blah, whatever. So the thing is,

22:09

is that there are some records out

22:11

there that if you go through the

22:13

list and the log, you know, there's

22:15

some records that are just really surprisingly

22:18

easy to surpass. So much like you're

22:20

saying with setting a realistic goal, it's

22:22

like, find a record that it's like,

22:24

oh, I can beat this. Yeah. Because

22:26

I was actually, I had led the

22:29

world's largest, virtual, involved with. I was

22:31

like, wow, this is incredible, I get

22:33

to be a part of this. And then

22:35

I looked at it, and it's just something

22:37

that nobody bothered to really do, like a

22:39

virtual to. So did you get it? Yeah,

22:41

we got it. Did you get a Guinness?

22:43

I don't get to keep it, the network

22:45

got to keep it. But the point is

22:47

that at that point in time, it was

22:49

something like 5,000 people. You just needed to

22:51

have 5,000 people. watching at the same time

22:53

and be logged in because the technology was

22:55

still pretty new like everybody had to officially

22:57

be in like the zoom or whatever it

22:59

was and then it counted you know so

23:01

now it's probably a lot more than that

23:03

but find a record everybody out there I

23:05

did find a record that is super easy

23:07

to surpass and get you're getting fewer

23:10

and far between because of that reason yeah

23:12

I had another one I had a world

23:14

record for sabering champagne which was

23:16

29 in a minute And so I went to...

23:18

You did it yourself? I did it with 31

23:20

bottles in a minute. And what's interesting

23:23

about that scar is, you know, obviously, to

23:25

do it, you need to make them brittle. You

23:27

put them upside down in the ice

23:29

water, right? And then you take it

23:31

out, they're brittle, and then you're, for

23:33

people don't know, you're not taking the

23:35

cork off, you're removing the end of

23:37

the bottle. The lip. Do you remove the

23:40

cage beforehand? Oh yeah, absolutely. So I

23:42

went down to do this. I reached

23:44

out to Mark Cuban. I had my

23:46

show on his network at the time.

23:48

So it was in Dallas where he

23:51

lived. And so he wanted to do

23:53

some promo stuff. So we set, we

23:55

were going to do it on the Dan

23:57

Patrick show. And so it was all set

23:59

up. Then it was, I forgot who

24:01

was playing in that game. Maybe it

24:03

was X IV, I'm trying to remember,

24:06

but it was in Dallas. And it

24:08

was a snowstorm. Like accumulation, like

24:10

12 inches. In Dallas at

24:12

the Super Bowl. And it normally would

24:15

have shut the city down, but it was

24:17

a Super Bowl. They figured out how to

24:19

make it work. And so I go there

24:22

the day before the Super Bowl, and

24:24

it's outside. 30 degrees out and there's

24:26

snow everywhere and I have my champagne

24:28

bottles lined up along you know 30

24:30

feet of tables and and it's so

24:32

cold that I'm wearing my ski gloves

24:34

and and I'm sabering and like the

24:36

bottles I didn't have to chill them because

24:39

it was 30 degrees out and they were

24:41

just like boom they were exploding and

24:43

I have my gloves so I protect

24:45

yourself you protect myself which normally you

24:47

wouldn't but at the end Guinness didn't

24:50

accept it because Guinness didn't accept it

24:52

because I left the cages And no

24:54

one caught that ahead of time. That

24:56

you have to take the cages off

24:58

manually for each one? No, you can

25:01

leave it on. So you need someone

25:03

to sort of make sure you're dotting

25:05

your eyes and crossing your T's. And

25:07

you're lowercase J's. When you're talking about

25:09

losing the card. During COVID, I

25:12

was doing a lot of these shows over

25:14

all of the shows were being done over

25:16

Zoom. And I remember one of the ones

25:18

I had Brian Cranston on and were fucking

25:20

kicking it and just. It's so fun

25:23

and we're going back and forth for

25:25

like half an hour and I looked

25:27

down at my zoom recorder and I'm

25:29

like I didn't I didn't hit record

25:31

right and so I go um no I had

25:33

it on the zoom thing but I

25:36

also had a separate recorder but it's

25:38

not good quality on the zoom right

25:40

then the microphone is hooked up to

25:43

my my separate recorder so I had

25:45

to stop and go hey Brian do

25:47

you mind if we Do all of this over

25:49

again? And he's like, and he just goes into

25:51

pure Walter White mode. So we do it. We

25:54

do it again. And now the best is because

25:56

it's the height of COVID. So we're just

25:58

drinking. We're having a good time. I stopped

26:00

the recorder because we're done with the

26:02

show and now we're just drinking and

26:05

talking for another 45 minutes. And then

26:07

I remembered that I had had this, I

26:09

thought was this really great promo that

26:11

he could do where he was gonna go, hey

26:14

this is Brian Cranston and I'm the

26:16

one who knocks back Mescal on what we're

26:18

drinking with Dan Dunn. I thought that was

26:20

so clever because a call back to the

26:22

show. So he goes, yeah, I'll do it.

26:24

So I tell him, he does it like

26:26

three times. And I think. We hang up

26:28

and I realize not only did I

26:30

not have that recorder on the separate

26:32

recorder I'd already stopped recording on Zoom

26:34

so I don't have it and the

26:36

second he hangs up I'm like you

26:38

can't ask you can't I was gonna like

26:41

get in touch so anyway I screw up

26:43

too speaking of screwing up way my last

26:45

one yes and then we'll go on to

26:47

something less interesting I had Ian Zearing on

26:50

yes have you heard him from Beverly Hills

26:52

90210 yeah he's your buddy yeah he's ginger

26:54

and she shark NATO I guess. Is

26:56

he a stranger? No, he's like

26:59

blondeish blonde. Yeah. Strawberry blonde. Strawberry

27:01

blonde. And he, um, I had him

27:03

on and it was right after Luke Perry

27:05

died. And he is, we're sitting at a

27:07

bar like this and we're talking about

27:10

it and he's like fighting through crying.

27:12

He's, you know, talking about it. The

27:14

whole experience and then the fact that

27:16

Luke was buried in a mushroom suit.

27:19

So he kind of like goes back

27:21

and he can close. And he was

27:23

so interesting. And I had a new guy

27:25

that I just hired to produce my podcast

27:27

and he never pressed record on the audio

27:30

So I got cameras like this that are

27:32

far away and And it was it was

27:34

like kind of on a porch. It

27:36

was very windy and traffic and stuff. So

27:38

you can't hear us and so like Years

27:40

later I asked him to come back.

27:43

He's like I don't I don't think

27:45

we could replicate that so I'm like

27:47

that's like when you get something that's

27:49

magic like that then you realize you

27:51

didn't get it's like What a tease.

27:53

What a roller coaster of emotions.

27:56

Friends, this episode is

27:58

all about Irish whiskey. Today,

28:00

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28:02

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31:02

all. Yourself. Hi, this is Zane

31:04

Lampery. You are listening to what

31:06

we're drinking with my good friend,

31:08

Dan Dunn. Always a good time.

31:11

That is a fact. That is

31:13

an absolute fact because I've done

31:15

it several times. This is

31:17

the St. Patrick's Day episode,

31:19

so we should try some

31:21

Irish whiskey. We're going to

31:23

start with the first one

31:25

here. Natterjack, also new. Found that

31:28

in 2019 by Aidan Megan

31:30

was a London trader, left

31:32

his job, started creating this

31:34

whiskey. We had Natterjack on

31:37

the show last year and

31:39

by the way I think

31:41

Zane you would ask me

31:44

earlier as he's leaving. The

31:46

name Natterjack is

31:48

a tribute to a Toad, a

31:50

Toad, I do some research. as a yellow

31:52

and greenish tragedy so we know we know

31:54

to believe it yes exactly like this like

31:57

the yellow streak on the bottle that's it

31:59

yeah so that's Do they do that? Have you

32:01

ever licked a toad? No. Can I finish telling

32:03

you about the matter? I have. If you'd

32:05

like to know about it. It was the

32:07

combo ceremony in Peru where you, you know,

32:09

you take the poison frog and it makes

32:11

you vomit. It's not the one that

32:14

has hallucinogenic qualities to it, but it

32:16

makes you vomit a lot. It's just

32:18

for puking. So you did that on

32:20

purpose? For cleansing. It was the hangover

32:22

cure in Peru. Oh. Okay. continued.

32:24

Okay, thank you. We had Natterjack on

32:26

the show last year and at that

32:28

point they had two expressions in the

32:31

portfolio, the regular Natterjack Irish whiskey and

32:33

then they had the cast strength. We

32:35

focused on the cask strength skew. Is

32:37

this the one where they made a

32:39

mistake and they left the whiskey in

32:41

the barrel too long? And then they admitted

32:43

it and wrote it on the bottle. Oh

32:46

my gosh, you knew all that? Well, the

32:48

extra time the bottle didn't do any harm

32:50

to the whiskey. In fact, they found that

32:52

it... give kind of a heavy oak finish

32:55

to it, which people really appreciate it. And

32:57

I believe that. You're talking about the new

32:59

bottle called the mistake. And I believe that

33:01

was Virgin American Oak that was that accident

33:03

took place in. I believe it was right.

33:06

I believe it was. Yeah. And that's so

33:08

that's the latest skew. And I was going

33:10

to ask you Zane. Do you know what

33:12

a skew is? Uh, a stockkeeping unit.

33:14

Damn it. Wow. How did you get so smart?

33:16

Why not using chat to people? You're only asking

33:19

me the things that I know. Also, you

33:21

know, a real pet peeve of mine is

33:23

when people confuse or conflate abbreviations with acronyms,

33:25

you know? Oh. And it's like, it really

33:27

actually ticks me off. Can you give me

33:29

the difference? Well, skew is an acronym because

33:31

you say it as a word. Oh. So

33:33

if you were saying SKU would just be

33:35

an abbreviation. Oh, it's like, FOMo is an

33:37

acronym. Oh, oh. Oh, oh. Oh, oh, oh.

33:39

Oh, oh, oh, oh. Oh, oh, oh, oh,

33:41

oh, oh, yeah. Oh, oh, oh, oh, yeah.

33:43

Oh, yeah. Oh, it's an. Oh, yeah. You're

33:45

going to say that? Huh. Or there was a

33:47

really funny visa commercial back in the day where they're

33:49

like in foreign land. It's like ATM. ATM. ATM. Fix

33:51

everything. And they didn't know what the hell they were

33:54

talking about. But they kept saying like, go to the

33:56

fucking ATM. You idiot. Oh, yeah. Got it. This is

33:58

the best Irish whiskey episode we've ever done. We

34:00

haven't talked about it yet. But

34:02

anyway, so yes, as Zane revealed,

34:05

the mistake is their 2024 limited

34:07

release. And as Brad said, I

34:09

don't even need to be here.

34:12

In American Oak Camps. In Ireland,

34:14

do they call Irish whiskey? Whiskey?

34:16

That's correct. Yeah. Also just a

34:19

quick little primer for everybody out

34:21

there, whiskey with an E in

34:23

Ireland as we do in the

34:26

United States, a general rule of

34:28

thumb for those that want

34:30

to remember is that if the

34:32

country has the E in the country,

34:35

they have the E in the whiskey. Scotland.

34:37

Does not have any? No

34:39

E. Japan, America. No E. That

34:41

works? Is universal? Yeah, yeah.

34:44

For the major whiskey producing.

34:46

Like if you like looked

34:49

up Peru, you know, that's

34:51

not a major produce whiskey

34:54

producing region, but

34:56

they probably sell whiskey without

34:58

it. Whales. Whales does it without the

35:00

E. Did I find it? Did I

35:03

break the code? Well, Peru did as

35:05

well. Let me check chat cheap. because

35:07

I want to give you an exit

35:09

point in case you want to end

35:12

the podcast there because it's like I

35:14

just said two smart things which is

35:16

more than I say in a normal

35:18

day. Let me tell you about this

35:21

whiskey. Right. Okay, the mistake. Let's try it.

35:23

Yeah, let's do it. What do you get

35:25

on the nose? We're picking up already I

35:27

would say on that Virgin American Couperage that

35:30

we're using the American Oak because I get

35:32

a little bit of coconut a little bit

35:34

of coconut that goes on in there. Irish

35:36

whiskey is not normally aged in virgin coopridge,

35:38

meaning barrels that have never before been used.

35:41

That's much more of an American whiskey thing.

35:43

In fact, with bourbon and rye, of course,

35:45

it has to be done that way. Irish

35:47

whiskey is very commonly going to be using

35:50

those ex-American barrels, ex-urban barrels rather, that have

35:52

already been used. They're using, like the American

35:54

style, barrels that have not been used before,

35:56

and we're picking up on some of those

35:58

vanilins and some of those... I think coconut

36:00

notes, but I don't want to...

36:03

Cinnamon too, I'm getting a little

36:05

bit of that. Walnut too on

36:07

the nose? Like a little bit

36:09

of nuts? A drug kind of

36:12

thing. Wood? Wood. Leather? Leather? Leather?

36:14

All right. Yeah, let's take a

36:16

taste. No, that's nice. Now the

36:18

taste, I get the vanilla right

36:20

off the bat. I'm going to

36:23

say something sincere and then move

36:25

back to my normal sarcasm. I

36:27

really find that I appreciate...

36:30

The tape did you really just spit

36:32

while I was trying to have

36:34

a most. There's a spittic. There's

36:36

a spittic. I couldn't believe that

36:39

you were being authentic. Same was

36:41

getting all sitting. We were getting

36:43

used anyway. Red's looking right at

36:45

Zanny goes. I'd Zane, return to

36:48

your heartfelt story. I, the

36:50

first time I had Scotch, I didn't

36:52

like it. I was 12. I don't know

36:54

how old I was. I don't know.

36:56

Like maybe, even when I was of

36:58

drinking age, right? I had Scotch and

37:01

I was like, eh, whatever. Can you

37:03

mix it with Coke or whatever? And

37:05

then I went to, I was out here

37:08

in Hollywood and there was a

37:10

guy, he was wearing a kilt.

37:12

And he was like a rep

37:14

of, like a Johnny Walker, I

37:16

think. And he had a map

37:18

out in front of him and

37:20

he was explaining how the different

37:22

taste it. having the knowledge of what

37:24

he had told me, and then I

37:26

appreciated it. I think in those terms,

37:28

alcohol generally is an acquired taste.

37:31

You wouldn't taste it as a child

37:33

and be like, that's delicious. You'd be

37:35

like, ah, you know. But then when

37:37

you start to learn about these things,

37:39

the barrel, the region, you know, all

37:41

the aspects of it, that makes me really

37:43

appreciate it. So the first time I tried

37:45

it, I liked it, but hearing you guys

37:47

talk about it more. I'm not good at

37:49

those descriptors, you know? The kids refer to

37:51

this as the lore, you know? Oh yeah.

37:53

It's like when you build up that lore

37:56

and then it's like, oh wow, there's mysticism

37:58

to this. It has an aura, it has...

38:00

something that's much more than just the

38:02

liquid itself. I can taste the legend,

38:04

I can taste the land, I can... Well that's

38:06

one of the things when people ask me about

38:08

really old spirits if you get like a 62

38:10

year old in the calendar or something. Oh it

38:13

was at the most amazing thing you've ever

38:15

had. If you're just basing it purely on

38:17

taste, my sweet spot for wood would be

38:19

like 18 years like that kind of thing.

38:21

But what I appreciate when I'm drinking that

38:23

really old stuff is that... You start to

38:26

think about who made it. And the

38:28

past few times. They're not here anymore.

38:30

Like everybody that had some, from the

38:32

guy that was like molting the barley

38:34

to the guy that was rolling the

38:36

barrels, they're all gone. Yeah. And yet

38:38

this thing is in my glass. Yeah.

38:41

So they kind of live on. I've

38:43

never, and it's odd about it like

38:45

that. It's funny bringing up this storytelling

38:47

aspect of things. I had just, I

38:49

had write a column for about whiskey

38:51

for Bloomberg for Valentine's Day. before I

38:53

became a peat head for Scotch with,

38:56

you know, they're very famously known for

38:58

some of their peated expressions. It was

39:00

in Ireland with an expression that's not

39:02

here today, so we won't talk about

39:04

it, that I fell in love with

39:06

because I was traveling the countryside from

39:08

Dublin to Galway on a bus and

39:11

I got out at this distillery in

39:13

the middle of the country and the

39:15

smell of peat hung low in the

39:17

air because everybody heats their homes with

39:19

that in the winter and the early.

39:21

like the flavor of this because it

39:23

tastes like tar or it tastes like

39:26

you know like iodine and medicine

39:28

and hospital beds but it reminds

39:30

me of this moment and it's

39:32

an experience it's not just a

39:34

drink yeah and from that moment

39:36

on I fell in love with Pete

39:39

yeah what Pete who is that he used

39:41

to play he lives in Ireland oh yeah

39:43

he's a rugby play now that's another day

39:45

joke people now the you know that's so

39:48

you can tell a a gay distiller yes

39:50

he prefers Pete to Heather There

39:52

you go. Like that. Instead of laughing, the

39:54

end goes... No, I'm letting... I'm glad you

39:56

said it, not me. Yeah, I can... I

39:59

would get trouble for... saying that. But you

40:01

or you can say it. Um, any

40:03

other notes that Zane doesn't want to

40:05

give on this whiskey? Wait, you say

40:07

you can say that because of the

40:10

more. Yeah, because I'm wearing a pink

40:12

shirt. Okay. I didn't know that. All

40:14

you have to do is just wear

40:16

more fun. I'm listening to rap

40:18

music. I can. Yeah. Go ahead. Any

40:20

other notes you don't want to give

40:22

on this? No. Okay. Go ahead. What

40:25

do you think? You guys. You guys.

40:27

You guys. You guys. You guys. Pay

40:29

attention until then it's fine. I have

40:31

nothing to say. Okay. I think this is

40:33

delicious 46% alcohol by volume Although I'm not

40:36

really getting a big any burn on it.

40:38

No that one It's 70 bucks a bottle

40:40

or as they put it down 6999. We

40:42

all know No more pennies. We all know. Oh my

40:44

god. They're getting rid of pennies. Don't

40:46

so they can no longer do it.

40:49

Don't right. They're not that's one good

40:51

thing that comes about a circulation

40:53

out a circulation out I think there's... Yeah,

40:55

they're not going to become... I thought they just stopped minting them. Yeah, exactly.

40:57

But they can no longer... Eventually they won't be able to try to bullshit

40:59

us and say it's $69.99 when we all know it's $70 because there won't

41:01

be any pennies less. $69.95. Where the gas station's going to do

41:04

with... That's what they're going to do. The $95. By the way.

41:06

Yeah. A tenths of a cent don't existent don't exist. It doesn't

41:08

exist. It doesn't exist. It doesn't exist. It doesn't stop gas of

41:10

a cent don't exist. It doesn't exist. It doesn't stop gas stations.

41:12

It doesn't stop gas stations. It doesn't stop gas stations. It doesn't

41:14

stop gas stations. It doesn't stop gas stations. It doesn't stop gas

41:16

stations. It doesn't stop gas stations. It's for charging that on charging

41:18

that on charging that on charging that on charging that on charging

41:20

that on charging that on their Don't you dare

41:23

attack the gas companies, okay, the oil

41:25

and gas companies? Not our mission. I

41:27

draw the line right there. Okay, they're

41:29

good. They're helping us, Brad. What do

41:31

we move on to from here? The

41:33

Natterjack, okay. Any, you're fan of this

41:35

one? All we want to do is

41:37

make sure that in this episode, we get

41:39

through all of these whisties. So let's

41:41

do that first and then let's digress.

41:43

The mistake. 2024 Natterjack. We just had

41:45

it. Why are you talking about it? I

41:47

know I'm just recapping. Oh, he does this.

41:49

And this is called a callback in the

41:51

business. I don't think that's how it works.

41:54

I looked it up on chat TV and

41:56

it said it is a callback. Okay. In the

41:58

in the podcast industry. Okay. What

42:00

do we got next, Brad? Oh, I

42:02

don't know. You tell me. Two stacks.

42:04

That's right. Two stacks. You want to

42:07

go in order? No, because we're going

42:09

to go in age order. Two stacks

42:11

was founded in 2020 by three

42:13

friends. Shane McCarthy, that's Irish. Liam

42:15

Brogan, that's Irish. And Donald McClin.

42:17

Well, you said it. And Bono.

42:20

And Bono. And Bono. Just throw

42:22

in the, you know, the next

42:24

best Irish. Oh. Oh, and Bonn.

42:26

Tell us what that means. Okay,

42:28

bonder. I'm glad that you asked.

42:30

Yes. So this is a very

42:33

classic traditional craft. in Ireland that

42:35

goes back hundreds of years. And

42:37

basically we would know them as

42:39

like independent bodlers. They would take

42:41

on, this is long before whiskey was getting

42:43

bottled, you know, there wasn't a brand that

42:45

existed in a bottle. So what would happen

42:48

is these bonders would go to the distilleries

42:50

and take on these massive amounts of liquid,

42:52

take them home in jugs or in barrels,

42:54

cast ideally if they could, bring them home

42:56

however they could to their local pub and

42:58

then they would stack them up. like on

43:00

the wall of their bar of their local

43:02

pub and they would in effect get to

43:04

mold and shape the whiskey as they saw

43:06

fit because they were the ones in charge

43:08

of really the maturation process of what it

43:10

went into so it was a way that

43:13

they were putting their own unique fingerprint

43:15

on this whiskey even though they didn't

43:17

distill it themselves that really hardly mattered

43:19

not. Would they then bottle it or

43:21

serve it out of that distillation in

43:24

all of Ireland in all of Northern

43:26

Ireland at this point in time? They're

43:28

from 1608, right? Yeah. The distote was

43:31

built in 1784. Don't, don't, don't. Don't

43:33

put it in quotes. They're from 16-8.

43:35

Thank you. You know we have Bushmills

43:37

here that we're going to be talking

43:40

about in a little bit. But all

43:42

right, jumping in. No, just as a

43:44

quick side note. Sorry, two stacks. The

43:47

point is, who is the editor?

43:49

The point is, is that this

43:51

whiskey has been made for hundreds

43:53

of years, right? But Bushmills in

43:55

the bottle, if you asked ChatGBT,

43:57

or they would get it through...

43:59

their local bonder. I have

44:02

a question, and I feel like you're getting

44:04

heated, so... This is works me to

44:06

fuck up. Pissed off right now, man.

44:08

When you put a whiskey in

44:10

a bottle, does it freeze the

44:13

flavor effectively? Effectively it does, but

44:15

there are kind of like, you

44:18

know, there's oxidation. Oxidation still does

44:20

exist, and it still will change

44:22

in the bottle. If, for example,

44:25

you say you drank like... a

44:27

whole bunch of this and it was

44:29

down near like the bottom third. There's

44:31

a lot of oxygen in that. So

44:33

if you let it sit for a

44:35

while. But unopened, it's not going to

44:37

change. It's static. Never, right? Pretty much.

44:40

Yeah, and that's why age statement does

44:42

not progress once it leaves the barrel.

44:44

Right, right? So like if you have

44:46

a vintage bottling that's a 15-year-old bush

44:48

mills that was bottled in 1970. It's

44:50

still bush mills 15 to this day.

44:52

You know, can you guys taste this

44:55

and then tell me what I'm should

44:57

be tasting? So this is the

44:59

first cut signature blend that

45:01

we're doing. This is actually

45:03

in a 700 mill bottle

45:05

as opposed to 750. And

45:07

they also sent us the dram

45:10

in a can, which I think

45:12

is really cool. This was the

45:14

first Irish whiskey that comes in

45:16

a can. You basically open

45:19

it can. In the can. So you

45:21

can take that on the plane with

45:23

you. Why did you just not give

45:25

the ounces? Is it not written on

45:27

that? Because it's milliliter's. Yeah, because we're

45:29

on the metric system here. Come on.

45:31

So that can is 499. The 700

45:34

mil bottle is 3799. Soon to be

45:36

3795. Do the math. However, so

45:38

technically for milliliter, you could

45:40

bring this on a plane, but you're

45:42

not allowed to. And minister it to

45:44

yourself. So there is a side step

45:46

of what you're what you're talking about.

45:48

The reason why you can't serve yourself

45:51

booze on a plane is because they

45:53

can't monitor your intake if you're just

45:55

drinking, right? So you can go to

45:57

the FAA, to the flight attendant, and

45:59

say, say, hi, I have this two

46:01

stacks with me, it's 100ML, would you

46:03

please serve this to me? And they

46:06

can at their discretion say, yeah, sure,

46:08

we'll prepare that for you. It's all

46:10

about the FAA being, or not the

46:12

FAA, but the flight attendant being able

46:14

to monitor your intake. So you can

46:16

still drink it. What if I was

46:19

like, Brad? Can you pour this in

46:21

my face? On a plane? On a

46:23

plane, I can't do that. Can you

46:25

do a shotgun? Can you cut a

46:27

shirt would disagree? detrimental to both of

46:29

our lifestyles if we ended up on

46:31

the no-fly list. It's very true. So

46:33

two stacks, the first cut signature blend,

46:35

is a marriage of five whiskey spread.

46:38

Five from some of, so they're getting

46:40

it from a bunch of distiller, I'm

46:42

not going to tell you about

46:44

this distillery, but there are two

46:46

stacks involved. Okay, now you got to keep

46:48

going, now you got to keep going. Like,

46:50

you know, I'm not going to tell you the

46:52

hotel that I stayed at, but there

46:54

were two trees involved. Come on down.

46:57

Okay, so five different, the glasses,

46:59

let's get serious. Five different barrels

47:01

that go into this. There is

47:03

again, ex, or excuse me, Virgin

47:06

American Coopers, that goes into this

47:08

one as well. If I remember

47:10

correctly, there's Sherry, there's also peated

47:12

cask, which is really super cool.

47:15

So that's why. I'm gonna tell

47:17

you what's in it. 40% grain

47:19

whiskey from Burban. 40% single grain,

47:21

which is aged in bourbon casks.

47:23

Then 8% potstill. Haged in Sherry Butts.

47:26

Did you say 8%? 8%? Okay. Wow. Okay. 10%? Have

47:28

you been in Sherry's butt before? Oh, damn it! All

47:30

right, that worked out. We're cut 8%. We're cut 8%

47:32

of it in there? Just the 10% double malt

47:34

aged in bourbon casks. And 2% peated that you

47:36

talked about. That's very low. Aaged in bourbon casks.

47:38

So that's pretty cool. I always loved with, you

47:40

know, you know, you know, you know, you know,

47:42

when you know, when you know, when you know,

47:44

when you know, when you know, when you know,

47:46

when you go to go to go to go

47:48

to go to go to go to go to

47:50

go to Scotland, you know, you know, you know, you

47:53

know, you know, you know, and they keep it

47:55

in a duty-free warehouse. Hey, and duty! To get

47:57

open the bung hole to get it out, too.

47:59

But there's no. duty. So that's good. Anyhow.

48:01

It's good to see we're never growing up.

48:03

I really like this. Nothing makes me laugh

48:06

as hard as a fart joke just to

48:08

be clear. Oh great. And that will never

48:10

ever change. I was in Koneak and the

48:12

name of the what's the condom? Who's

48:14

who's VSOP? Oh, I guess that's a

48:16

very special. Yeah, I know. Yes. Sorry.

48:19

What's that? That's a category. I know.

48:21

I know. I know. I realize. I

48:23

realize. I realize. I realize that. I

48:25

realize that. Who makes Louis Trey. Who

48:27

makes Louis Trey. Remy Martin so I

48:29

was at Remy Martin and I

48:31

thought this is interesting I'm sure

48:33

you guys know this but I

48:36

learned it there is They have a

48:38

bottle on the shelf from every

48:40

year and in order to make

48:42

this year's Blend they use the

48:45

taste of some of those right

48:47

to make sure that it matches

48:49

the flavor. It's so cool because

48:51

the same thing with this so

48:53

I wonder if now these

48:55

percentages are If they maintain these percentages,

48:58

then every year it would effectively taste

49:00

different, unless the percentages changed and they

49:02

were using it to match the flavor

49:04

profile. Right, but sometimes there is joy,

49:06

especially with today's connoisseurship of creating something

49:09

that is standalone and is unique, you

49:11

know, like a single cask or a

49:13

single barrel. To know that you like

49:15

a certain year. Yeah, and then you've

49:17

got to find that exact one, because

49:20

it might not taste the same in

49:22

the problem. Now this one to me.

49:24

is a little softer, right, than the Natterjack,

49:26

and I mean, it's just, I hate

49:28

to use easy drinking, but it's,

49:31

this kind of seems like if somebody

49:33

wasn't used to Irish whiskey, it

49:35

weren't used to whiskey, what Zane was

49:37

saying earlier, this would be a really

49:39

good way to sort of get into

49:41

Hoseane spitting now. Yeah, as you were

49:44

saying. But, also getting, I'm getting the

49:46

butter scots, which I think I'm gonna

49:48

probably get on all of

49:50

these, but also blackberry cherries, cherries, cherries,

49:52

cherries, Sherry's butt in here. I get

49:54

a little bit of Butterscotch, but there

49:57

is the slightest little bit of smouldering

49:59

kind of. of ash that comes

50:01

in. Smoldering ass? Smoldering ass, exactly

50:03

that. I didn't know that we

50:06

were supposed to be spitting, I've

50:08

been drinking everything. It's just been

50:10

drinking the whole time. It's one

50:12

of Gold Medal of San Francisco

50:15

and it's good time to say

50:17

Brad's going to be judging. I'm

50:19

a judge at the San Francisco

50:21

World Spirits Competition and in order

50:24

to get gold status, you've got to

50:26

be freaking good. Yeah, that is

50:28

a very tasty. I don't even need

50:30

to know the money. I don't want

50:32

to know the money. You don't even

50:35

know because you'll spend anything. I

50:37

don't see price. Guy, what is it?

50:39

3799. Son of a bitch. Give me

50:41

two of them. Yeah. Take my money.

50:43

Say, I'm giving you this. Can't. Yeah.

50:45

Take that. Take that. Take that. Take

50:47

that. Take that. Take that. Take that.

50:49

Take that. Take that. Take that. Do

50:51

you feel like. Because now there's

50:54

such a proliferation of

50:56

Irish. Whiskey brands coming

50:58

out. Fastest growing category

51:01

of whiskey on American

51:03

shelves. So Brad. I'm being

51:06

asked two questions. Oh,

51:08

just ignore Dan. So if

51:10

I brought this through TSA.

51:12

Right. They would have to let

51:14

me through. Yeah, absolutely. At 100ML?

51:17

Yes, yes, 100%. Even though

51:19

it's alcohol. Yeah, it's not

51:21

for them to decide. Not

51:23

for them to decide that

51:25

I'm going to have the

51:27

place on it. And I'm not

51:29

encouraging anybody to do that, but

51:31

by the rules of TSA, yes,

51:33

if it's alcohol and it's 100ML,

51:35

you're good. You're good. You're good.

51:37

Are you flying any time soon?

51:40

It's difficult to get your status

51:42

when you go back and forth.

51:44

Well, that's what I do, which

51:46

is just don't fly me one

51:48

world is what I ask of

51:50

anybody that's going to fly me

51:52

anywhere. All right, you know what

51:54

a skew is, you know what

51:56

SRP means? The suggested retail price?

51:58

Man, you just can't stump Zane. Is

52:00

that an acronym? Is that an acronym?

52:02

Oh, I was gonna make a joke

52:04

out of it. Serp. Serp. Serp. Serp's

52:07

not an acronym. Serp is not an

52:09

acronym, which is gonna make him just

52:11

steam coming out of his ears. Who

52:14

do we think holds the Guinness record

52:16

for pouring themselves the most amount of

52:18

drinks on an airplane ride from Los

52:21

Angeles to Anchorage, Alaska? Oh, is it

52:23

about to be you? It's about to

52:25

be you. It's Wade Bobbs, probably, Wadebox.

52:27

Friends, you've probably heard me talk about

52:30

how much I love Fresh Victor cocktail

52:32

mixtures on this podcast and on the

52:34

Adam Corolla show. But what you've definitely

52:37

not heard me do before is sing

52:39

about how much I dig Fresh Victor.

52:41

Until now. That's right. I wrote and

52:44

recorded a Fresh Victor jingle. Want to

52:46

hear it? Here it goes. I made

52:48

my girlfriend Susie, a drink with Fresh

52:51

Victor. She gave it a try and

52:53

she was glad that a picked her.

52:55

To the planet! Pretty rad tune, right?

52:58

I was so excited when we finished

53:00

recording it that I sent it over

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right away to Fresh Victor's Chief Mixology

53:04

Officer H. Joseph Airmen. Hello, we are

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not available now. Please leave your name

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and phone number after the date. We

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will return your call. Dan, it's H.

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I listened to that Fresh Victor Jingle

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that's Fresh Victor. Okay, so. So now

53:48

we're moving on, speaking of bonding, which

53:51

we had earlier, we're going to move

53:53

on to our next one. Egan's Irish

53:55

whiskey, grab some of that, will you?

53:58

Oh man, we're very excited about, Egan's,

54:00

we all love Egan's, they are also...

54:02

Great strong Irish name. A bonder, good

54:05

dudes too, behind this brand, and we're

54:07

going to be trying the Bonders blend.

54:09

Oh, she's cheap, okay, just a couple

54:12

of fingers there. That's good, that's good,

54:14

oh thank you. Oh, thank you. You

54:16

know what guys? I'll just have a

54:19

little, you guys. I remember there was

54:21

like 30 years ago, like when Conan

54:23

first went on the air, he goes

54:25

like to Ireland, it's like his first

54:28

big trip on the show and he

54:30

gets off the plane and he's like,

54:32

yes, could you please help me find

54:35

my ancestors? My last name is O'Brien.

54:37

Well, it needs to actually, somewhere on-

54:39

Well, there's nine ounces in here, too.

54:42

So yeah, you can't do that. The

54:44

glass, you can. No, but somewhere on

54:46

the vessel, actually, like, even if you

54:49

had a thimble of liquid, and you're

54:51

trying to bring it through TSA, if

54:53

there's nowhere on there that it actually

54:56

specifies the amount of ML in that,

54:58

they're not going to let you do

55:00

it. So I've had that happen before,

55:02

where it's a bottle it, like, was

55:05

a bottle it happened to not say

55:07

a bottle, a nine ounces, nine ounces,

55:09

nine ounces, a- Which was one of

55:12

those big ones, the clear ones, mostly

55:14

empty. I mean like this must be

55:16

bought. Oh yeah, no you can't do

55:19

that. And they couldn't because, yes it

55:21

was less than 100ML, but the bottle

55:23

said more. They only go by what

55:26

it says on the bottle. I once

55:28

had, this is like prompted a huge

55:30

philosophical conundrum, but leaving to go back

55:33

home after Thanksgiving. I came through the

55:35

airport with sweet potato pie that I

55:37

had made, I was really proud of

55:39

it. The TSA agent was like, no,

55:42

I mean, I think that she just

55:44

wanted it for herself. With the marshmoes

55:46

on top and everything smell great. But

55:49

that's a liquid to them. And it's

55:51

like, apparently, if it adheres to the

55:53

shape of the vessel that it's in,

55:56

it's considered. a liquid. So you know

55:58

that you can bring anything that you

56:00

want that's frozen. Like if you bring...

56:03

Bress Milk, like in it's frozen, then

56:05

it's dead. I'm just laughing because this

56:07

entire episode is about what you can

56:10

bring on. For the Patti's Day holiday.

56:12

I mean, next year, we're going to

56:14

be doing an actual St. Patrick's Day

56:16

special. Today's about what can you get

56:19

past TSA. For flying to Dublin. That's

56:21

an episode. Okay. If you were to

56:23

have a bottle of the Egan's Bonders

56:26

blend, which you would not be able

56:28

to bring the whole bottle on and

56:30

open and open. There are anything in

56:33

this. Blent and Zane's about to read

56:35

it. I like when you do this.

56:37

Saying get in there with all you

56:40

know. Well it depends. The last one

56:42

was very descriptive. You go let me

56:44

interrupt it. It's not a lot of

56:47

descriptions. It's a superb marriage of four

56:49

hands selected whiskeys finishing purposefully chosen cast

56:51

to bring out the best in each

56:54

individual spirit. The result. I hate when

56:56

they use accidental barrels. You know. There's

56:58

no mistakes with egans. Yeah. The result

57:00

is a fabulous expression of the Irish

57:03

whiskey craft, perfectly balanced, smooth enough to

57:05

be enjoyed, neat or on the rocks,

57:07

yet bold enough to elevate your favorite

57:10

whiskey cocktail and be enjoyed with Coca-Cola.

57:12

And appropriate enough for... And that was

57:14

all off the cuff, I was going

57:17

to say, just right there. Appropriate enough

57:19

for anybody with a third grade and

57:21

up reading level. Yes. That's right. I

57:24

mean, Egan's is one of my favorites,

57:26

man. Like I, you know... It's easy.

57:28

It's easy. It's easy. It's easy. It's

57:31

easy. It's easy. It's easy. It's easy.

57:33

But there's also something, you know, but

57:35

Egan's is one of those, they're in

57:37

my top five. You know what that

57:40

tastes like? Yeah. Like, not that these

57:42

are, aren't all great. Or, no, I

57:44

was gonna say Irish whiskeys. Yeah. If

57:47

you gave me that, I would be

57:49

like, that tastes like an Irish whiskey.

57:51

Why? This is prototypical. Yeah. Yeah. What

57:54

do you think that's right? Give it.

57:56

Well, can you remind me of what

57:58

is actually going into? It's a bonders

58:01

blend of four different liquids. I would

58:03

imagine that there is a grain component

58:05

there, right? There is. Yeah. So Irish

58:08

whiskey as we have come to know

58:10

it through one particular brand that is

58:12

not here today, that kind of has

58:14

owned the market for a long period

58:17

of time, that is a blended whiskey,

58:19

meaning that it is a large component,

58:21

primarily grain whiskey, which is distilled. Do

58:24

we have a guest? Someone just knocked

58:26

on the corner door. Turned into like

58:28

Mr. Rogers' neighborhood kind of situation. Who

58:31

is he? We's Playhouse, which is a

58:33

much more apt analogy. Is it Simon?

58:35

Could be. Could be Simon? That'd be

58:38

amazing. I think it actually... Just to

58:40

answer your question, what goes in there.

58:42

There's a single malt grain whiskey that

58:45

was finished in newly charred oak barrels.

58:47

A double distilled single malt finished in

58:49

X... I can't even pronounce

58:51

that. Just spell it. I know it.

58:54

Peen, I can't see it. Peeno? Peenas.

58:56

Sharentes, I can't see. And then, and

58:58

then it doubles filled in Pedro Jimenez,

59:01

Sherry. Yes. So that's what we, that's

59:03

what's going into this blend. Beautiful. Love

59:05

that. So with the blended product, it

59:08

is usually predominantly grain, which is like.

59:10

you know, very light. It's lighter in

59:12

style. It's distilled in a column still

59:14

as opposed to a pot still. So

59:17

it goes down a lot easier. Yeah.

59:19

And that's what we've come to. What

59:21

we've. come to associate with the style

59:24

of Irish whiskey is something that is

59:26

easy drinking is round, you know, and

59:28

the roundedness is kind of you're filling

59:31

that out with the malt component to

59:33

it, you know, with the pot still

59:35

whiskey that you put into it, which

59:37

in Ireland might be malted or unmalted

59:40

barley, which is where Scott's, Scott's, Scott's

59:42

whiskeys, are they mostly coming from? If

59:44

you're talking about single malt it has

59:47

to come from a pot still, a

59:49

blended scotch, which again, much like with

59:51

Irish, being super popular for their blended

59:54

style, the most popular scotch on the

59:56

planet and overwhelmingly the most popular style

59:58

of scotch is blended scotch, which is

1:00:00

in... I mean, the Royal... Oh, you

1:00:03

guys, all right, sorry, I mean, and

1:00:05

so on. Yeah, no, I mean, continue.

1:00:07

My listeners are very, sure. I think

1:00:10

we all know that. But do you

1:00:12

think that most of your audience understands

1:00:14

the difference between column and pot? He

1:00:17

does. I know, well, I know that

1:00:19

he knows. I mean, his listeners, that's

1:00:21

what I say, he, I mean, the

1:00:24

Royal. Oh, you guys, all right, sorry,

1:00:26

I mean, I mean, they're doing great.

1:00:28

This is so good. And it's 30

1:00:30

bucks a bottle. Yeah, that's really nice.

1:00:33

I would actually throw, like, normally I

1:00:35

don't do this with my whiskey. I

1:00:37

like to drink it neat, but I

1:00:40

would throw a couple of ice cubes

1:00:42

in this and let it kind of

1:00:44

dilute a little bit and bring it

1:00:47

down in temperature. And I would just

1:00:49

throw this back all patties day long.

1:00:51

There's an ice cube right there. He's

1:00:53

got a flight and you cannot get

1:00:56

on a flight when you're a flight

1:00:58

when you're a knee-nebrated. Bonders blend, big

1:01:00

fans, and now we're gonna bring it

1:01:03

home. Our St. Patrick's Day Special, we're

1:01:05

going to bring it home with some

1:01:07

old... What's the SRP on this before

1:01:10

we move on? 2999. 2999. I'll give

1:01:12

you 2995. You're going to waste all

1:01:14

that whiskey. Well, you did it. I'm

1:01:16

not the one that's pointed out. I

1:01:19

really genuinely mean this. Don't do that

1:01:21

with this. Don't do that with this.

1:01:23

Don't do that. Don't do that. Don't

1:01:26

do that. If it's about me. Yeah,

1:01:28

can't get past it like, there you

1:01:30

go. Bushmills 20, one year old, whiskey,

1:01:33

that is a little more. Is the

1:01:35

pinnacle of Irish whiskey. It's aged for

1:01:37

a minimum of 19 years in Oleroso,

1:01:39

Sherry, and Bourbon season cast, then married

1:01:42

into Madera cast. This was awarded the

1:01:44

best Irish single malt in 2013 and

1:01:46

a rare. 96 points from whiskey advocate.

1:01:49

It's 274.99 a bottle. That's crazy. You

1:01:51

know, Salzane just poured like a thimble

1:01:53

full bag. It has gone up in

1:01:56

price quite considerably. I remember getting this

1:01:58

for 200, but it is worth, I

1:02:00

would pay twice that. For this. Yeah,

1:02:02

because I'm not saying this just because

1:02:05

you're here and I want to impress

1:02:07

you, but this is without a doubt,

1:02:09

one of my favorite single malt's on

1:02:12

the planet. And that includes Scotch. You

1:02:14

know, this is a single malt. Irish

1:02:16

whiskey, this is the first pure single

1:02:19

malt that we're going to be drinking

1:02:21

here today, and it is an exceptional

1:02:23

product that benefits greatly from the coopridge

1:02:26

that he described, I get a lot

1:02:28

of Madeira notes, and also what really

1:02:30

blows my mind about this liquid, take

1:02:32

a taste, and just tell me what

1:02:35

you think the ABV is on this

1:02:37

liquid when you're tasting it, okay? What

1:02:39

the strength is. What is the ABV

1:02:42

on this? I would guess. True or

1:02:44

false? I guess so... True or false?

1:02:46

Is it like... Is there alcohol in

1:02:49

this? The over or under would be

1:02:51

like 44. Okay, so he's going to

1:02:53

say 44. Are you going over or

1:02:55

under? Ooh. It's 40. Wow. Well don't...

1:02:58

We're supposed to make a game out

1:03:00

of it. I'm not looking. I'm just

1:03:02

guessing. So the word, the answer is

1:03:05

under. Now, it is, so that's what

1:03:07

blows my mind about this whiskey, is

1:03:09

that it has an assertiveness to it,

1:03:12

it has like a gingerbread spice to

1:03:14

it, it just, it has heft to

1:03:16

it, much like that enclosure. Like rye

1:03:18

is, I'm getting that. And it is

1:03:21

80, 80 proof. It is literally the

1:03:23

lowest proof that whiskey can be and

1:03:25

still be called whiskey. And it blows

1:03:28

my mind every time. That is the

1:03:30

most hefty and assertive 80 proof that

1:03:32

I know of. got that deep, rich

1:03:35

flavor that makes you think that there's

1:03:37

the higher alcohol content in there, but

1:03:39

I'm also getting a lot of chocolate

1:03:41

in this one and like coffee notes

1:03:44

too. Like raisin, orange, totally, and other

1:03:46

things that are written on. the bottle.

1:03:48

No, the butterscotch is real, you know,

1:03:51

we keep coming back to that, but

1:03:53

also... Where does that come from? Well,

1:03:55

in this case, from the Cooperidge, from

1:03:58

the barrels, so the Madeira, you know,

1:04:00

is a raisine, it's a grape, it's

1:04:02

a fortified wine from the islands of

1:04:04

over there outside of Portugal, way off

1:04:07

in the Atlantic Ocean, and it's very

1:04:09

sweet and robust and spicy too, and

1:04:11

I feel like that's coming through the

1:04:14

Madeira. I get those Madeira notes. I

1:04:16

love this whiskey as I mentioned and

1:04:18

also it's important to note this triple

1:04:21

distilled. So that is something that is

1:04:23

quite common to Irish category but we

1:04:25

don't see triple distillation very often. So

1:04:27

are these other ones triple distilled? Well

1:04:30

I mean I guess you'd have to

1:04:32

read it on the label there. I

1:04:34

didn't see it now. But I would

1:04:37

assume it's not common. It's common in

1:04:39

Irish whiskey. Got it. So I would

1:04:41

assume that. most of these products if

1:04:44

they have pot-stilled whiskeys in them they

1:04:46

would be triple distilled. So they make

1:04:48

it and then they make it again

1:04:51

and then they use it to make

1:04:53

it a third time. Right exactly and

1:04:55

and it creates a more approachable more

1:04:57

rounded spirit when people talk about Irish

1:05:00

whiskey they're always going to use that

1:05:02

descriptorter of like oh it's rounded. Do

1:05:04

you know what um bulli obey things

1:05:07

that are written on the bottle? No.

1:05:09

a more approachable, more rounded spirit. When

1:05:11

people talk about Irish whiskey, they're always

1:05:14

going to use that descriptor of like,

1:05:16

oh, it's rounded. Do you know what

1:05:18

um, bulliabas is? The soup? Yeah. Yeah.

1:05:20

Yeah. So I went to uh, Marseilles

1:05:23

and I was doing this food network

1:05:25

show and they basically, it was what

1:05:27

the fishermen used to make back in

1:05:30

the day. They just took everything that

1:05:32

was left, they didn't sell. So it

1:05:34

didn't go bad. And they made it

1:05:37

into a soup. They just threw everything

1:05:39

in there. Cobbled it together. Yeah. And

1:05:41

then they reduced it again and then

1:05:43

a third time. So it just became

1:05:46

more concentrated. And so I said, so

1:05:48

it's like a really fishy, fishy, fishy

1:05:50

stew. Because I was trying to talk

1:05:53

about the fact that it was like,

1:05:55

every time you made it, it was

1:05:57

more fishy. And that episode came out

1:06:00

and Bordain was asked about it and

1:06:02

lit me up. I remember this. And

1:06:04

you were friends with him. I wasn't

1:06:06

at the time. Because you became friends

1:06:09

with him afterwards. Well, let me bring

1:06:11

this up. It was that thing that

1:06:13

put us in touch and then we

1:06:16

had to have it out. Anthony Bordain?

1:06:18

Okay. I didn't know if I was

1:06:20

his cousin John. Johnny Bordain. Johnny Bordain.

1:06:23

Was he ever on your show? No.

1:06:25

He was on my show. Just stop

1:06:27

him. Oh wow. That's good. Wow. He

1:06:29

was before he died. That's actually maybe

1:06:32

why. Oh my God. Come on. I

1:06:34

didn't say anything. I didn't say anything.

1:06:36

I didn't say anything. He says. He

1:06:39

said it went really poorly. Two things.

1:06:41

One, when his quote came out about

1:06:43

me, my half fork will travel was

1:06:46

a show about a guy who knows

1:06:48

nothing about food and just goes around

1:06:50

making fun of people. So that's what

1:06:53

he said. And when I found this

1:06:55

out, I was shooting an episode on

1:06:57

the Big Island of Hawaii. I used

1:06:59

to live there, by the way. Oh,

1:07:02

Mahalo. And so, Mahalo for that. And

1:07:04

then, and then, and then my producer

1:07:06

knew his producer, he was also on

1:07:09

the Big Island at the same time

1:07:11

shooting. And I wanted to confront him,

1:07:13

and my producer wouldn't tell me where

1:07:16

he was, because I really don't want

1:07:18

to go fight him. Because he was

1:07:20

he would have kicked your ass, too.

1:07:22

He was that would have been great

1:07:25

television He was in the like tight

1:07:27

cheek. That would have been great. Not

1:07:29

as much as you think but listen,

1:07:32

I have a very special surprise. Yes,

1:07:34

please So I just wrote about this

1:07:36

last week for both of you guys

1:07:39

I'm gonna be the person in administering

1:07:41

it because I see how you pour

1:07:43

things So this was a global exclusive

1:07:45

when I wrote about and covered it

1:07:48

for Bloomberg You guys are gonna be

1:07:50

some of the first people ever to

1:07:52

ever taste this liquid this liquid. It

1:07:55

is actually Bushmills 46 the oldest ever

1:07:57

single malt that they have ever commercially

1:07:59

released from the oldest distillery in Ireland

1:08:02

the oldest officially licensed distillery in Ireland

1:08:04

so this is 46 years old that

1:08:06

spent all that time in Oleroso, Sherry

1:08:08

Butts, yes, butts. Did it get rotated

1:08:11

between different new barrels? No, it did

1:08:13

not actually. So those barrels were... I

1:08:15

wonder if they crumbled when they took

1:08:18

it out. You know what I mean?

1:08:20

It's a long time. Crumbled. Well, to

1:08:22

have that liquid in the barrel for,

1:08:25

I mean, that long, if it was

1:08:27

just the constitution of the barrel. I'm

1:08:29

probably not talking about it. Look at

1:08:31

the color of that. That is like

1:08:34

cola. It looks, yeah, it looks like

1:08:36

it. And it's funny that you mention

1:08:38

that because take a taste. Oh yeah.

1:08:41

Wow. Oh my God. That is so

1:08:43

different than anything we've tasted. That will

1:08:45

not be spitting that one. Wow. I

1:08:48

would never normally be with a 46

1:08:50

year old, but in this case. We

1:08:52

make an exception. Yeah, I'm in. So

1:08:55

I get a little bit of cherry

1:08:57

cola. at the beginning of this sweetness

1:08:59

is a little bit reminiscent of like

1:09:01

cherries but then there is like a

1:09:04

very interesting like leathery kind of tan

1:09:06

leather kind of yeah I was trying

1:09:08

to figure out what the end is

1:09:11

yeah that's right I like that tan

1:09:13

leather and yeah maybe like horsehide delicious

1:09:15

what do you get if you can't

1:09:18

use any of his descriptors and you

1:09:20

can't read anything up your computer what

1:09:22

would you say that you take shoe

1:09:24

leather mmm mmm it almost that almost

1:09:27

feels feels cattle prod varnish Well, I

1:09:29

mean, those don't sound like positive ways

1:09:31

of describing it, but... But they are.

1:09:34

Once you become like a whiskey geek,

1:09:36

you realize that it's like those off

1:09:38

kilter things, those things that don't sound

1:09:41

like they would be really good? Wet

1:09:43

yach wool. Give me a second to

1:09:45

just, I want to see what it

1:09:47

is. Right, right, right. I can just

1:09:50

taste the barrel. That's right. A lot

1:09:52

of the barrel. It's not the best

1:09:54

way to describe it. That's right. I

1:09:57

know, but the first time you got

1:09:59

it right. Yeah. It tastes like whiskey.

1:10:01

You know? It tastes like whiskey in

1:10:04

a very old barrel. True or France?

1:10:06

Is this good whiskey? True. Brad? I

1:10:08

mean, it's amazing whiskey. To me, it's

1:10:10

as sophisticated and elegant. How much would

1:10:13

this cost us? Have you were to

1:10:15

buy it? Serp, which is the acronym

1:10:17

for suggested retail price. Got it. Is

1:10:20

$12,500. The issue is that there's only

1:10:22

300 of these bottles worldwide, so you're

1:10:24

not even going to be able to

1:10:27

find it at 12.5 if you want

1:10:29

it to. It's the oldest, again. Bushmills,

1:10:31

one of the most storied distilleries, not

1:10:33

just in Ireland, but in the world,

1:10:36

and this is the oldest thing that

1:10:38

they've ever released. And to the point,

1:10:40

just to say something very important here

1:10:43

about the category of Irish whiskey, is

1:10:45

that what has been catapulting the mediortic

1:10:47

rise of this success and the mediiotic

1:10:50

rise of this category, is the ultra-premium

1:10:52

sector, you know? So that's what's really

1:10:54

driving growth. If you looked at what's

1:10:57

climbed the most and soared the most

1:10:59

and soared the most amongst all Irish

1:11:01

whiskey expressions or the past all Irish

1:11:03

whiskey expressions, or the past, And so

1:11:06

now it would be unimaginable that 20

1:11:08

years ago that you would have a

1:11:10

bottle of Irish whiskey for $12,500. Now

1:11:13

the issue is the bottle is $12,500

1:11:15

and there's not enough. The bottle is

1:11:17

$12,500 and there's not enough of them

1:11:20

for the people who really want them.

1:11:22

Totally. That's great. So God bless. So

1:11:24

you're not getting enough. I wish I

1:11:26

could hang with you guys just for

1:11:29

ever. I'm going to give you a

1:11:31

toast. I'm going to send us off

1:11:33

with this. My favorite Irish toast. Which

1:11:36

is to the health of the salmon

1:11:38

a death in Ireland and a big

1:11:40

penis Slant you out of three is

1:11:43

not bad. There you go. I want

1:11:45

to thank our old pal my old

1:11:47

my former podcast host co-host Zane lamprey.

1:11:49

He's on tour now. Where do people

1:11:52

go to get tickets for the tour?

1:11:54

Zane lamprey.com. Where did you come up

1:11:56

with that? The the name of the

1:11:59

website. Where did you come up with

1:12:01

that? Lamprey.com I tried to get Dan

1:12:03

dumb, but someone had taken it former

1:12:06

former podcast co-host and former friend What

1:12:08

was the name of our show? Happy

1:12:10

hour Zane and done. Happy hour was

1:12:12

Zane and done. Yeah. Talk about talk

1:12:15

about talk amongst yourselves. Brad Jaffe is

1:12:17

late for his flight right now. I

1:12:19

am thank you for taking time. Brad

1:12:22

always great to see you at journeys

1:12:24

for Jaffe on Journey with Jaffe. Journey

1:12:26

with Jaffe with underscores in between them.

1:12:29

Jay, PhD. Read my work in Bloomberg.

1:12:31

I'm their whiskey columnist. Travel and Leisure,

1:12:33

food and wine. I don't know. Observer.

1:12:35

Men's journal. Men's journal. The corner door

1:12:38

for hosting us. The best bar in

1:12:40

Culver City. In the world. In the

1:12:42

world. Let's just say right now. Best

1:12:45

bar in the world. We love doing

1:12:47

shows here. Yeah, you know what? It's

1:12:49

one of my favorite bars. And I'm

1:12:52

Dan Dunn at the Inviver on Instagram

1:12:54

and we'll catch you. No one is

1:12:56

listening at this point in the show.

1:12:59

They have all tuned up. I believe

1:13:01

it. Bye. Bye. Care

1:13:09

Talk with Laura Packard is a podcast covering

1:13:12

health care in America from a progressive perspective.

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Our health care system is broken and we

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all know insurance companies are out of control.

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