TRANSKRIPT 🔗
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Incredible flavours, even better stories. One Pour,
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10 Minutes. Aussie bourbon lovers sharing bourbon with
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Australia. Oh,
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got it. Oh, it's a screw,
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no pop. This is fun that it's not an acoustic
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excitement that I was hoping for.
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Visually, maybe tell the people at home playing along at home what happened. What's happening
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right now? The top off a what looks like a 10-pin bowling pin.
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Yes. White and red with some writing
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on it. But focus on the job at hand. You've got to pour it in.
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I'm pouring the drinks. Yeah. But you've done this because
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we're cracking open a really special bottle in the
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sense that it looks special, right? And it's a lot of fun. And I think
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You know, it's one of the things we love about bourbon.
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And I think as well, it's special in that it's also kind of
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like a bit of a piece of history. Yeah. Be careful because it's,
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it's kind of a weird shape and stuff. Put it back together now.
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It's tricky to pour because it's like not a normal— well, for those
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watching, it's not a normal bottle. It's like really— it looks like a
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tenpin. This is the coolest thing. This is the Jim Beam here.
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Tenpin. A 10-year-old bourbon from Jim Beam.
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Cheers. Cheers. And it really looks like we're drinking out of a
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tenpin. Oh goodness, that smells great. It's one
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of those times. Oh, I'm really— You're surprised. We bought the bottle because it looks
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so cool. You know, sometimes where you give yourself permission to buy the bottle because
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it looks so cool. It's a decanter, I suppose, isn't it? Yeah. We say decanter.
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It was fun. We went tenpin bowling and we
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bought a tenpin of Jim Beam. We went tenpin bowling at Kentucky Bourbon Festival.
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I know. But that has got a beautiful nose to it.
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What are we— what are we getting? What is that? So nice,
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delicate balance of cookies and stone
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fruit and— Yeah, I was going to say stone fruit.
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What's that like? Crumble. It's like a— yeah, like a peach crumble.
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Yeah. Peach crumble. Yeah. Go with that. Go with
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a good whack of whipped cream. Whipped cream.
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Oh, yes. Dave's happy. I,
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I was— I've seen people talk about how nice that is, and then I was
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surprised. Well, I haven't had any yet, but like on the nose, that's lovely.
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I suppose sometimes by default when you think how cool a bottle looks, you think,
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well, like we bought it because it was such a cool looking bottle
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and you know what's in it is going to be good, but you're kind of
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like, it doesn't really matter if it's great or if it's good, but you're buying
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it. Largely because of how cool the bottle is
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and how historic, and like, it's a great memento
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to have. But when the stuff inside it is delicious— this
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is a great bourbon. I'm really enjoying that. A good one to celebrate
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the fact that we're home from KBF. It's got it on the, on the palate.
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It's got this lovely— I haven't tasted it yet— um, kind of confectionery
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thing going on. I'm trying to work out what that experience is. It's kind of
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got this Nice.
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Oh yeah, the peach crumble thing kind of carries through, but there's like a,
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some kind of a— this is not good listening, is it?
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It's Dave's. If you had a bag of lollies
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inside Dave's brain tick. It's not like that though, is it? It's really
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good. I'd say it's really delicious. It— when you say like
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the— you can't— like lollies isn't quite the right description. I think like
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it gives kind of like carnival sweetness, like the 10-pin bowling vibe.
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You're at a carnival, you're eating fairy floss and,
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you know, toffee apples and candied peaches. And I love
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that you're leaning into this 10-pin bowling thing. I don't—
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sure, we'll go with it. I'm getting like— I'm
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having a better time than I was ever possibly expecting drinking
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this. I thought, you know, like a decanter.
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I, I like the idea that you'd put something good in a decanter. I think
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that's a good idea. Yeah, you can have a decanter bottle, put something good in
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it. I love that. That's a good idea. Yes, tick. But I
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don't know why I'm surprised by how much I'm delighted by
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that bourbon. Jim Beam is a well-known, like, doesn't usually
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taste like that. I'll give you the hot note. Australia? No, no, no, I don't
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think I've had a Jim Beam product that tastes like that. It's really good.
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Yeah, well, there you go. That's why, that's why you're surprised because you're not used
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Load full transcript
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to being— we don't know what the mash bill is. We know it's 10 years
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old. Very barrel-proof. It's ticking all the bourbon
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boxes. Yeah. And it comes in a fun decanter. You can
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only get this at the American Outpost. That's that one in Clermont, Kentucky.
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Yeah. Alice Newport, the Australian ambassador,
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says that that's in Louisville. Well, hang on a sec. Come visit Dave.
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Come visit Helen. She reaches for that, I might be a bit upset about it.
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Clermont, Kentucky is basically where the turnoff— if you're coming from Louisville heading
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to Bardstown, it's where the turnoff is. It's kind of like as you come off
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the freeway or Interstate 65, you'll pass
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a big, beautiful distillery. Yeah, it's all the signposts. And then
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Whitney Rye told the story of like, what's that city over
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there? Because it's like, it's such— so at nighttime it's
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all lit up, will light up, and there's so much to it. So there's— it's
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a cool place to drive past and you definitely know you're in bourbon country when
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you're driving past Jim Beam. But the
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reason I wanted to crack this open is, is there's a few parts to this.
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Tell us about where we got that, H. We got that at Kentucky Bourbon Festival.
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We played a thing of a game of 10-pin bowling and
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we bought this. They had 2 lanes of
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bowling going, 10-pin bowling. Pretty, pretty fun. And like
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in terms of interactive activations, it was a good one. If I had money to
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waste, having 10 of those on your shelf would be really cool lined
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up like the 10 pins in the 10-pin bottle. That'd set you back a cheeky
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$1,000. That's what I said. You know, all the same expression.
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I mean, it's good. I'm enjoying it. How cool would that look on your shelf?
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I mean, I like the fact that it's fun.
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It's a really cool, it's a really cool bottle. We should do,
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we'll do some content where we show the writing's nice and retro and stuff on
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it as well. Yeah. Oh, it's raised on it as well. It's a, it's a
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Really beautiful bottle. Yeah, it's fun. And the good thing about it is when we've
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finished drinking it, we can refill it with other great gin. When we're
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finished drinking it, do you say? Yeah. Yeah. Because we've only just cracked it in
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the last, like, what, 4 minutes or something? I know. I know. Okay. All right.
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In a few months' time, you'll never know when it's finished, which is
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great because it's opaque. You can't see. Oh, yeah. Or if what we're
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pouring is what it originally came in. There's this funny thing about decanters,
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right? So it was one of, I think, 2 decanters— nope,
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3 decanters that I knew about at Kentucky Bourbon Festival. Can you do more than
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3? 3. I knew about 3. No,
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that— oh, 4. I knew I saw 4.
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Jim Beam was doing the, the pin. Yep.
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There was the rooster from Chicken Cock. Yep. Um,
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Green River's Single Barrels were in their jug decanters.
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Yeah. Or if you call them decanters. Yeah. Old school decanters.
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Then Calumet Farm had the decanter of the farm.
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Oh yes, I forgot about that one. That was like an
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unusual one to pour from. I don't know how you pour it out. Yeah,
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very pourable. Yeah, the right shape
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and everything. I don't know about the rooster and the farm. They seemed
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like they'd look great on your shelf. But then when we went to
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the bar at Michter's, they have all the old ones like the pharaoh heads.
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And it's kind of a fun aspect of bourbon drinking
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that they like, you know, there's obviously different bottles and bottle shapes
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and cool bottles to collect. But when you go with the decanters, it's then
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another whole level of I don't know, fun. And I like
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the fun that comes with it. Hmm. It's fun.
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But, you know, the decanter was like a— in my view,
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it's like a distress signal in the bourbon history. It's like it's the bit when
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someone says, oh my goodness, we've got to move this liquid. How do we
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do it? Let's make fancy bottles. And this point in this inflection point at
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the moment in American bourbon drinking sale, bourbon sales,
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is there's also this dip that they see. A lot
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of, you know, depending on who you ask, will say it's not as bad as
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everyone's saying it is. But so usually it's a little bit like they're drawing on
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the same thing, they like marketing tactic they drew on back in
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the day when they weren't really selling them. They went, oh, let's put them in
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fancy decanters. That because the bourbon industry is a
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little bit— I don't want to be the guy saying,
well, I mean, plenty of
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people are saying this. I don't want to be the one saying that the industry
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is in such a funk that people are turning to decanters to move liquid.
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But there's definitely— I mean, there's definitely going
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to be. And it's the benefit. The beneficiaries are us, the fans,
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the drinkers of whiskey, because we're going to have better access to it. Yeah,
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I went to— I'm happy to admit, like, this is a confessional— a
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bottle shop today. I went to our friends. We haven't been back from Kentucky Bourbon
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Festival a week. That celebration ball went well. They had some great— they had some
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great bottles. And I went out and Got that one bottle that
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I was particularly looking for. And then of course I came back with a box
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of bottles. But the bottles we have access to and the prices
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that they're at are great already in Australia. Yeah,
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but I'm not going to talk about what the bottle was and what the price
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was on each of these. But all of everything I got— you tell me that
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later— was a better price than what it would have been 12 months ago,
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even in Australia. And the access to it was amazing. And his shelves are
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heaving with good stuff already. That's already— which is actually surprising for
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us in Australia, but it's not, it's not great for the people who,
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who are making it and producing it. And yeah, you know, like even
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when we're over there, it was like there was definitely— yeah,
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then they're not like not producing as much at
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the moment. Like they're slowed down. Everyone is cautious. They've had this big burst,
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right, where they've produced heaps and they've scaled up everything they've done. So yeah,
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there's got to be some adjustment or a correction, I suppose, is the way they
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talk about it in other markets. But we like the fundercanders.
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The fundercanders are fun. And in this instance, being able
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to screw the top off a 10-pin to pour it into
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a glass is pretty fun. Interestingly, this is not the first 10-pin bottle
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we have. No, we got the glass one last year, which is an 8-pin,
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which is 8 years old. We have it over there. That's really cool. No,
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but it doesn't look— this is like a genuine pin. Well,
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it's white and red. The other one's gold and glass. Super retro. Well, the other
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one's kind of like we've done our bottle in the shape of a pin,
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whereas this is, no, no, here's a pin and take the lid off it.
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Well, if you get a chance to
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come to our place or get
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to Clermont, Kentucky, definitely get it because the pin is fun and
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looks amazing. But the liquid inside it is also sensational.
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Surprisingly good. I love that you're so surprised by it.
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Do you know something that's fun as well? Sorry, I know you're wrapping that up,
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but I've spoken to people who
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are off the back of KBF and they're like,
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maybe we'll go next year. Oh, I feel like we're going to double our
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Aussie numbers there next year. There was 4 of us there. We doubled
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it this year. I feel like we can double again. We need 8. We need
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8. So if there are another 4 of you out there who'd like to
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come to KBF next year, let me dispel some myths. Tickets aren't
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impossible to get. You just need to wake up at midnight for us Aussies.
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Set the alarm for— I think it's 2 AM, 2 AM, whatever it is,
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and just buy the ticket. The jet— don't, don't worry about VIP. That's unless you're
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chasing bottles. You won't be able to take them all back to Australia anyway.
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Set your alarm for— what is it, 2 AM? Whatever the time is, buy the
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ticket and then go back to sleep. Fine. And then wake up and work out
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how you're going to fly there. Exactly. You can sort that out later. But no,
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it's such a good time. The most wonderful time of the year. It is.
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It's the— what do they call it? The Super Bowl of Super Bowl of bourbon.
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Bourbon. It's the most wonderful time of year. Great weather, park full
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of the best distilleries in the world. Yeah. You gotta get over there. It's amazing.
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And you get your hands on cheeky bottles like this one.
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Cheers.
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