TRANSKRIP 🔗
WEBVTT
00:03.053 --> 00:06.373
Incredible flavours, even better stories. One pour,
00:06.905 --> 00:10.532
10 minutes. Aussie Bourbon Lovers sharing bourbon with Australia.
00:15.060 --> 00:17.839
Look, it's not my best pop ever, but it was— I definitely opened the bottle.
00:18.369 --> 00:20.972
You did, you did, and it's a very special bottle tonight, Dave.
00:21.679 --> 00:24.779
What are we drinking tonight? We're having a Michter's 10 Year Old Bourbon.
00:26.107 --> 00:30.130
And it's a special bottle actually, because it was given to me by some beautiful
00:30.630 --> 00:34.459
friends. Yeah, it was on his birthday wish list and they all
00:34.959 --> 00:39.236
went in together and got him this amazing Michter's 10 Year Old. Michter's 10 Year
00:39.348 --> 00:42.859
Old, probably one of my favorite bourbons that
00:43.359 --> 00:47.011
you can get your hands on, right? This is the 2025 release and
00:47.124 --> 00:50.250
what an absolute joy it is to be sharing it with you on the podcast
00:50.750 --> 00:54.069
tonight. Cheers. Thanks everyone for getting this for Dave.
00:54.326 --> 00:57.556
I'm going to very much enjoy it. Yeah, you get to cash in.
00:57.637 --> 01:01.094
That's good. That's great. Who doesn't love
01:01.594 --> 01:05.707
a Michtis? Tell you what, that nose has already got
01:06.207 --> 01:07.762
me. Just— it's a party in my nostrils.
01:09.940 --> 01:13.125
The celebration continues. The celebration will continue every time I
01:13.206 --> 01:16.100
drink a Michtis 10. And it's kind of— I hadn't even thought about this,
01:16.117 --> 01:19.676
but a Michtis 10, it's like a It's a, it's a 10 number. I turned
01:19.693 --> 01:22.907
40, so it's a 10 number. Yeah. Oh, I should have bought you
01:22.939 --> 01:25.942
4 bottles. No, that's a joke. Oh, what a good idea. Well,
01:25.958 --> 01:28.181
there's still time. No, I'm not 41 yet.
01:29.680 --> 01:31.803
Well, maybe over the course of, you know,
01:33.411 --> 01:35.792
I love this idea. Come on. On the nose. What are we getting? Oh,
01:36.210 --> 01:38.767
it's very— what's the word?
01:40.450 --> 01:43.803
Like, it's like that nice fruit. You definitely
01:44.303 --> 01:47.604
get the vanilla, but yeah, there's like a,
01:48.598 --> 01:51.966
like a currant soaked in. It's like you're making a Christmas cake, like you soak
01:51.982 --> 01:55.511
the currants in the whiskey or whatever you're soaking
01:56.011 --> 01:59.600
it in. I agree that that's that curranty thing. I also
01:59.680 --> 02:02.952
get a chocolatey-ness. There's definitely a dark
02:03.449 --> 02:06.882
chocolate to that nose. Caramel, caramello chocolate,
02:06.898 --> 02:10.506
like a Cadbury caramello chocolate. Now I'm getting like the really dark,
02:10.651 --> 02:13.890
you know, like when you buy a 70%, like the that really
02:14.390 --> 02:17.257
nice dark, dark chocolate. That's what I'm nosing.
02:18.588 --> 02:23.190
And then I have this— for me, it's like a distinct 10-year
02:23.334 --> 02:26.493
thing. It's like there's that oaky, sweet,
02:26.878 --> 02:30.966
sweet oak. Yeah, it has oak. Lovely. Not like
02:31.031 --> 02:34.622
a— sometimes you get that when I say oakiness, it's like very barrel,
02:34.718 --> 02:37.829
like barrelly and heavy oak. But that's
02:38.329 --> 02:42.120
like a light— like you can tell it's aged, but it's not too much.
02:42.620 --> 02:45.360
Crazy subtle. Yeah. And then baked apple, the other one I'm getting,
02:46.060 --> 02:48.899
which might be this Sultana. Sometimes I get Sultanas and baked apple in the same
02:49.399 --> 02:52.820
one. I don't know why, but I'm definitely— I'd have to say my strongest
02:53.320 --> 02:56.240
one is like the currants and the dark, dark chocolate. I could just nose it.
02:56.740 --> 02:58.680
I can. This is weird, isn't it? I could just nose it. You can make
02:59.180 --> 03:02.560
the bottle last longer if you nose it. Don't drink it, Dave. I'm not
03:03.060 --> 03:06.180
going to do that. That would be foolish, I think, as a bourbon enjoyer.
03:06.532 --> 03:08.941
It's to be enjoyed. And it was great to be able to share it with
03:09.441 --> 03:12.939
friends on a special occasion. A Michter's bottle is always great for a special
03:13.439 --> 03:16.649
occasion. Speaking of special occasions, they've got a special occasion at the moment.
03:17.291 --> 03:20.663
The fact that they won a grand award. Well, it's not
03:21.163 --> 03:24.084
just a grand award. It's the 4th one in a row. Most admired whisky in
03:24.180 --> 03:27.649
the world. In the world. America. It's like the world. Can I
03:28.149 --> 03:31.519
be a little bit embarrassing about this? Because I— so I know they've been on
03:32.019 --> 03:34.408
the podcast and spoke about how proud they are about it. Yeah.
03:34.937 --> 03:38.126
And they— that's incredible. And obviously I was
03:38.158 --> 03:41.442
proud for them as well. But then I watched the post where
03:41.942 --> 03:45.961
they counted the 50 down. Holy smokes, they've knocked some— well,
03:46.169 --> 03:50.543
they've knocked all the distilleries off. But when you watch the illustrious distilleries
03:51.120 --> 03:55.030
countdown from the top 50, you realize what that award
03:55.366 --> 03:58.587
really means. Yeah. And that top 20 is like,
03:58.651 --> 04:02.000
there's so many incredible in
04:02.017 --> 04:04.841
the future. Like, I mean, I don't know, whiskies, of course, if you're the most
04:05.341 --> 04:07.682
something in the world, then that means everyone else isn't as good as you by
04:07.810 --> 04:11.839
that same standard. Yeah, but do yourself a favor and watch that 50 countdown because
04:12.128 --> 04:16.381
my goodness, you really understand what the award means. Holy smokes.
04:16.461 --> 04:19.334
You can go through it and see how many you've tried too. I just— I
04:19.511 --> 04:22.014
have a new— yeah, I suppose you could do that too. I really had a
04:22.514 --> 04:25.978
newfound respect for
Load full transcript
that. This— sorry, I— you have— you probably still just nosing that.
04:26.749 --> 04:29.670
That is An absolute delight.
04:30.345 --> 04:33.940
And from some of the other, um, Michter's 10s that I've had, that is—
04:34.679 --> 04:37.151
I think it's fruitier in a lovely,
04:38.387 --> 04:41.501
rounded way than some of the other ones I've had. That's beautiful.
04:41.598 --> 04:44.905
Fruity is the wrong— it sounds like I'm talking about a white wine or something.
04:44.969 --> 04:48.469
I'm not. I'm talking about these like rounded rolls
04:48.501 --> 04:51.133
off the palate, caramelly, um, like,
04:52.498 --> 04:55.773
uh, what's the— like when you gotta It really is
04:55.885 --> 05:00.669
the fruit in that fruitcake, like that delicious Christmas pudding.
05:01.408 --> 05:05.244
Christmas pudding when you have the caramel sauce on top of that really fruity Christmas
05:05.341 --> 05:08.262
pudding. I had this weird visual when you were saying that, that maybe like a
05:08.311 --> 05:11.714
toffee apple, but like if you could toffee apple lots of different fruits and then
05:11.762 --> 05:14.266
have that as some kind of like a fruit salad that's like got this lovely
05:14.347 --> 05:17.381
caramel crust on lots of different fruits.
05:17.461 --> 05:20.335
That's weird. Yeah, but I'm getting that it's got a lot of warmth, like really
05:20.383 --> 05:24.313
nice, like that Christmas. My mum used to make this Christmas pudding that used
05:24.813 --> 05:28.032
to have lots of like fruit in it. And then
05:28.144 --> 05:32.136
she'd pour like this caramel sauce over the top. Oh yeah. And that's what this
05:32.636 --> 05:35.920
drink is like, really. Oh yeah. Bit of sticky date. Yeah, a little bit of
05:36.420 --> 05:40.377
sticky date, but more like currants and raisins and sultanas
05:40.409 --> 05:44.096
and like, yeah, lots of fruitiness. It kind of
05:44.257 --> 05:47.159
feels like it's almost coated more of my tongue than it actually made contact with.
05:47.223 --> 05:50.189
Like it's really gripping on my whole tongue. You don't need to go for another
05:50.689 --> 05:54.490
sip really quickly because it's You know, I'm gonna have
05:54.506 --> 05:57.317
a party in my mouth. It's like parties everywhere.
05:57.959 --> 06:01.862
That's good birthday drink. So the fun
06:01.991 --> 06:05.331
thing about— so the Michter's 10 Year Old thing is that it's 10 years
06:05.428 --> 06:08.640
old, but because Michter's do these great things that
06:09.140 --> 06:12.173
make their whiskey so different from a lot of other— a lot of, a lot
06:12.673 --> 06:14.807
of others. So some others will do some of these things. There's these 6 things
06:14.823 --> 06:18.019
they do. Yeah. All different. Yeah. Do you know all 6?
06:18.596 --> 06:21.818
I have got a cheat sheet. Do you know all 6?
06:22.684 --> 06:26.195
I, I know a few of them. I don't know if I can— Go ahead,
06:26.227 --> 06:29.112
go ahead. I can fill out the rest. All right. I know they
put it
06:29.612 --> 06:32.046
in at a low proof, so I know that. Do you know what it is?
06:32.543 --> 06:36.454
I know that most places have to be lower
06:36.470 --> 06:40.750
than 125. Yes. And they put theirs in around 103.
06:41.311 --> 06:44.725
Okay. Gold star. Well played. I'm really stretching the
06:45.225 --> 06:48.172
memory here. I know they toast their barrels before they char them. So lots of
06:48.672 --> 06:50.946
places do that. There's not lots, but there's more More than just them do that
06:51.446 --> 06:54.773
one. Yeah, I know they have a really unique filtration system.
06:57.180 --> 07:00.192
So this non-chill filtered thing, a lot of people bang on about that. They say
07:00.692 --> 07:04.187
no, no, chill filtration is okay, but it's custom chill filtration depending on
07:04.219 --> 07:07.878
the expression. Yeah. So they don't just like— it's not not
07:07.991 --> 07:11.041
filtered and it's not chill filtered. It's like this special
07:11.960 --> 07:15.090
Michter's way of— really thoughtful. And when we got to do the tour at Chiveley,
07:15.106 --> 07:17.920
they showed us what that looked like. And my goodness, it was effective.
07:18.460 --> 07:21.760
Really? Yeah, really different because they line them up in the different ones with the
07:22.260 --> 07:26.520
different filtrations and it's amazing what just difference the filtration makes.
07:26.960 --> 07:29.360
You've distracted me now from remembering how many have I done. I think you've done
07:29.860 --> 07:34.420
3 toasted. You did the 103 entry and
07:34.920 --> 07:38.560
you also did filtration. You got one that a lot will do.
07:39.200 --> 07:41.680
That was the toasted. No, no, there's another one that a lot will do.
07:42.040 --> 07:45.840
It's about the batch size. They do a small batch now. Lots of places say
07:46.340 --> 07:50.397
small batch and they mean like 200 or
07:50.686 --> 07:54.090
however many barrels, but Michter's keep it below
07:54.460 --> 07:57.494
20. Is their small batch kind of—
07:57.832 --> 08:01.460
Yeah. Which is actually a genuine small batch. No more than 24
08:01.960 --> 08:05.892
barrels. Yeah. Yeah. Yeah. Small batch. And I
08:06.181 --> 08:09.216
had the other one while I was thinking of that. I remember the other one.
08:09.970 --> 08:12.668
Toasted, chill filtered.
08:13.150 --> 08:16.580
There's 2. You've got 2 more. You can do it. Oh, I can do it.
08:16.890 --> 08:20.450
I believe in me. It went in my mind. I'm not sure
08:20.950 --> 08:24.270
I believe in you. Oh, they— oh, they— I said they put it in the
08:24.770 --> 08:27.120
low proof. This is not compelling.
08:27.940 --> 08:31.510
They— sorry, I'm trying really hard to remember. I'll do one more
08:32.010 --> 08:34.610
and then you can do the last one. Okay. They air dry the wood for
08:35.110 --> 08:38.590
a really long time. It's like— yeah, it's called seasoning. Seasoning. Yeah. And so this
08:39.090 --> 08:41.633
is legit. Put it out in the yard and just leave it there. I feel
08:42.133 --> 08:45.551
like I have Andrea's voice in my mind listening to it because she's
08:45.583 --> 08:48.570
got— she talks about the fact that there's basically the bugs kind of get at
08:49.070 --> 08:51.845
it and it's kind of good that gets the stuff growing on itself because they
08:52.345 --> 08:55.057
literally leave it out in there for months. I think about it in a yard
08:55.557 --> 08:59.521
or a paddock or wherever where the wood has this, like just wood being
08:59.633 --> 09:03.101
exposed to the elements. Yeah. Between 18 and 60 months
09:03.230 --> 09:06.839
is how long it goes out and some Other places will do 6 months or
09:06.855 --> 09:10.173
less or 12 months or less. 60 months. This is a long time.
09:10.318 --> 09:13.460
Long time. Yeah. How many years is 60 months? I remember being blown
09:13.508 --> 09:16.457
away doing maths. I remembered my 5 facts.
09:16.634 --> 09:19.920
Now 6. But I remember being blown away when Andrea
09:20.420 --> 09:23.815
showed me that the different, like, way they make sure the wood is
09:23.927 --> 09:27.598
cut for, like, Michter's barrels, like, there's a very specific and
09:27.614 --> 09:30.804
just like the detail. It's not just, oh, here's a barrel made out of this
09:30.884 --> 09:34.559
wood. It's like been left out there for a very specific amount of
09:34.623 --> 09:38.090
time. And then each stave is
09:38.186 --> 09:41.460
like selected for a Michter's barrel. It's like so good.
09:41.797 --> 09:45.665
I love barrels. I love the science
09:45.681 --> 09:48.859
and the art and the mystery of wood. Yeah, I love it. But I have
09:48.891 --> 09:52.936
never had a better few minutes of
09:53.690 --> 09:56.868
loving the wood story as when we were with Andrew and
09:56.884 --> 10:00.495
Dan at at Shively at McDizz as they're explaining this stuff. And then Precision
10:00.995 --> 10:04.122
Fine Grain, that as well. The story of that, the Bomburgers expression that they did.
10:04.683 --> 10:08.615
Oh my goodness. Andrew's passion for wood is genuinely
10:09.115 --> 10:12.242
next level. I've met anyone who really loves the flavors that can come from,
10:12.371 --> 10:15.693
from wood like that. Yeah. So what's my number 6, Dave, that I forgot?
10:15.757 --> 10:18.597
You didn't do heat cycling, which was the— that's kind of like my first one.
10:18.870 --> 10:22.064
Yeah, that's like the one that is the fun one because the 10 years of
10:22.096 --> 10:25.273
this. So they heat cycle the warehouses, which means that the temperature in
10:25.306 --> 10:28.659
the warehouse fluctuates in the winter. They basically put a heater
10:29.159 --> 10:32.796
on in the warehouse, which means they create a second summer almost. So the
10:32.844 --> 10:35.587
temperature comes in and out of the wood. So 10 years is just the youngest.
10:35.635 --> 10:39.067
The temperature, the whisky comes in and out of the barrel. Yeah, but 10 years
10:39.243 --> 10:43.092
is the
youngest in that. Well, so that's the— sorry, the idea
10:43.592 --> 10:47.214
is that the youngest whisky in any barrel can be
10:47.438 --> 10:49.780
what the age statement on the label. On the label.
10:50.646 --> 10:54.061
This is a single barrel. The expression is
10:54.158 --> 10:57.780
called tenure. Infamously, Mikta's tenure
10:57.877 --> 11:01.467
is often much older than that. Yeah. Like sometimes it's
11:01.967 --> 11:05.363
been as old as I think 16 or 17 years. So like it's infamously
11:05.379 --> 11:09.386
older and the 10 years is the actual calendar
11:09.466 --> 11:12.095
age. But I think about it almost like dog years because you get— Oh,
11:12.127 --> 11:16.840
because they explain to us it's a year and a half. So 10 years according
11:16.856 --> 11:20.066
to the science of it or whatever is kind of 15 years. If it's the
11:20.566 --> 11:23.782
youngest. Yeah, I'm kind of going off a bit of a weird tangent. You need
11:24.282 --> 11:26.344
a pen and paper to follow, but that's kind of like the youngest. But if
11:26.844 --> 11:29.900
it is, say, 15 years, it's kind of 1.5 times that. Yeah,
11:30.874 --> 11:34.202
I'd— yeah, it's just— we're saying that's 22
11:34.702 --> 11:35.554
years if I'm doing my maths right.
11:37.739 --> 11:40.792
Oh, but I think the proof is in the— of the pudding is in the
11:40.873 --> 11:44.350
eating, in this case the drinking, because it is just an absolute
11:44.850 --> 11:47.545
delight to enjoy. And it's not— this is the thing that drives me kind of
11:47.594 --> 11:51.400
crazy, is that how on earth are they getting something that is so
11:51.416 --> 11:54.559
balanced? When you talk about those ages and you have other expressions
11:55.059 --> 11:58.312
from other distilleries that have that amount of time in a barrel, it's,
11:58.536 --> 12:02.545
it's, you get so much oak influence that it does taste like you're
12:02.706 --> 12:06.025
on a trip to Bunnings. You're eating a piece of timber. Well,
12:06.105 --> 12:08.976
it's so, it's so easy to kind of age it too much and, and get
12:09.296 --> 12:13.338
like, some people really like that really strong oaky finish,
12:13.546 --> 12:17.380
but I definitely don't. But this is somehow able
12:17.880 --> 12:21.080
to give you that oakiness that comes with age,
12:21.580 --> 12:24.180
but still have that amazing, delicious,
12:24.680 --> 12:28.160
fruity, smooth finish. If you can't tell, we kind of like Michter's and we kind
12:28.660 --> 12:32.379
of like this expression. You should do
12:32.879 --> 12:34.520
your best to get your hands on one of these, or at least a pour
12:35.020 --> 12:37.020
of one of these. Or at least some really good friends like Dave who'll buy
12:37.520 --> 12:40.580
you a bottle. Hang on. Friends like I've got you,
12:41.080 --> 12:43.340
mate. Not friends like, I'm not going to buy anyone a bottle of this.
12:43.840 --> 12:45.960
If I get my hands on a bottle of this, I'll share a pour with
12:46.460 --> 12:49.344
you, but I'm not Giving it to anyone.
12:50.169 --> 12:53.582
Hey, here's to celebrating special moments and special birthdays with
12:53.647 --> 12:56.914
awesome people and awesome whiskies. To fabulous friends.
12:57.205 --> 12:57.431
Cheers.
12:57.949 --> 13:01.893
Thanks for
13:02.393 --> 13:05.994
listening. Make sure you connect with us on TikTok, Instagram, and YouTube, and stay connected
13:06.494 --> 13:09.061
with us by clicking subscribe on your favorite podcast app.