WEBVTT 00:00:05.040 --> 00:00:06.360 Good evening, 00:00:06.360 --> 00:00:08.720 and welcome to 00:00:08.720 --> 00:00:14.240 the Bushmills Irish Whiskey, Living Legends Lounge. 00:00:14.240 --> 00:00:18.720 On this cold, crisp and white evening. 00:00:19.320 --> 00:00:21.960 We've come in to a lit fire. 00:00:21.960 --> 00:00:22.880 And we are warm. 00:00:22.880 --> 00:00:25.120 And we hope that you are comfortable to. 00:00:25.120 --> 00:00:28.120 We'd like to thank you for joining us. 00:00:28.720 --> 00:00:31.320 My name is Colin Davidson. 00:00:31.320 --> 00:00:32.200 I'm an artist. 00:00:32.200 --> 00:00:35.200 I paint and I make things. 00:00:35.200 --> 00:00:38.840 My studio indeed is just a few miles down the road. 00:00:40.120 --> 00:00:45.120 Tonight we're going to mainly explore the release of Bushmills 00:00:45.120 --> 00:00:49.920 latest masterpiece and indeed, a full exploration 00:00:50.320 --> 00:00:53.240 of the prestige range. 00:00:53.240 --> 00:00:56.240 But we're also going to do and I suppose one of the reasons why I'm here 00:00:56.640 --> 00:01:00.000 is to look at the similarities 00:01:00.320 --> 00:01:04.440 between the processes of painting, making things, 00:01:04.800 --> 00:01:10.320 and indeed making the wonderful whiskey that Bushmills make. 00:01:11.800 --> 00:01:14.800 What is the Living Legends lounge? 00:01:14.840 --> 00:01:18.320 Well, it's a fitting tribute, I suppose, 00:01:18.600 --> 00:01:21.600 to the stunning single malts, 00:01:21.840 --> 00:01:25.280 which, after spending lifetimes maturing in oak, 00:01:25.880 --> 00:01:28.880 really are exceptional. 00:01:29.680 --> 00:01:35.680 Speaking of whiskeys, living legends, 00:01:35.680 --> 00:01:40.320 let me introduce you to Alex Thomas, who's the master 00:01:40.320 --> 00:01:47.640 blender here, and Colum Egan, who is the master distiller. 00:01:48.360 --> 00:01:49.080 Colum 00:01:49.280 --> 00:01:52.280 And Alex, thank you so much for inviting me to be here. 00:01:52.400 --> 00:01:53.320 Thank you for coming. 00:01:53.320 --> 00:01:54.560 Couldn't have it any other way. 00:01:54.560 --> 00:01:56.520 It's absolutely super cool. 00:01:56.520 --> 00:01:59.000 Tell us a little bit about what you do here. 00:01:59.160 --> 00:02:02.200 So I am the master blender here at Bushmills Distillery, 00:02:02.200 --> 00:02:04.560 which is a great honour to be able to say that. 00:02:04.560 --> 00:02:07.400 I get to nurture and care for all of the casts 00:02:07.400 --> 00:02:11.160 in our wonderful warehouses and decide what new cask we're going to bring in. 00:02:11.480 --> 00:02:14.080 And when I feel ready for the world to enjoy, 00:02:14.080 --> 00:02:15.880 I get to share them with everyone. 00:02:15.880 --> 00:02:17.040 And tonight you're going to experience 00:02:17.040 --> 00:02:18.520 some of those wonderful whiskeys 00:02:18.520 --> 00:02:19.880 that we have now put out 00:02:19.880 --> 00:02:21.240 into the world for people to enjoy. 00:02:21.760 --> 00:02:22.560 Brilliant. 00:02:22.560 --> 00:02:23.680 Thank you. 00:02:23.680 --> 00:02:26.520 Colum, perhaps you can tell us what you do here as well. 00:02:26.520 --> 00:02:29.280 Yeah, well, I'm the master distiller here at the Old Bushmills Distillery. 00:02:29.280 --> 00:02:32.280 And, I suppose I'm very honoured to have that. 00:02:32.280 --> 00:02:35.280 I suppose, place at this place in time. 00:02:35.360 --> 00:02:37.360 There's been so many generations 00:02:37.360 --> 00:02:39.280 of master distillers. 00:02:39.280 --> 00:02:41.480 So for me to be in possession of that 00:02:41.480 --> 00:02:43.720 knowledge, I feel very privileged, 00:02:43.720 --> 00:02:48.080 and honoured, I suppose, today, in that we rarely get opportunities, 00:02:48.400 --> 00:02:51.480 to launch such old and such wonderful whiskeys 00:02:51.720 --> 00:02:54.720 and have such great array in front of us here today. 00:02:54.800 --> 00:02:56.720 I think we're just marking a moment in time. 00:02:56.720 --> 00:02:58.680 So I'm really excited about tonight. 00:02:58.680 --> 00:03:00.960 Really excited to show the world what we can do. 00:03:00.960 --> 00:03:04.400 And as Master Distiller I think I'm very proud. 00:03:04.560 --> 00:03:08.120 And I think the previous Masters did have a very proud of 00:03:08.280 --> 00:03:12.280 where Bushmills is and where the whiskeys that we make currently are brilliant. 00:03:13.800 --> 00:03:16.840 So once again, thank you all for being here. 00:03:17.320 --> 00:03:18.960 We're excited. 00:03:18.960 --> 00:03:22.080 We're excited completely to take part in 00:03:22.080 --> 00:03:25.080 what we think will be an immersive, 00:03:25.160 --> 00:03:28.680 multi-sensory tasting experience. 00:03:29.760 --> 00:03:32.400 What we've got or what Bushmills have, 00:03:32.400 --> 00:03:35.400 and I'm here to share these with you as well. 00:03:35.400 --> 00:03:38.360 We're going to taste four 00:03:38.360 --> 00:03:41.360 Prestige Expressions with you tonight. 00:03:42.080 --> 00:03:45.080 The fourth expression in particular, 00:03:46.080 --> 00:03:50.280 we'd like to introduce to Bushmills latest what they call gem 00:03:50.280 --> 00:03:55.600 and what we think is a gem being exclusively revealed this evening. 00:03:56.600 --> 00:03:58.880 So we look forward to that one. 00:03:58.880 --> 00:04:01.200 We'll also close with a Q&A. 00:04:01.200 --> 00:04:05.640 So please feel free to pop any questions into the chat box. 00:04:05.640 --> 00:04:08.640 And, when I say we'll see if we can. 00:04:08.640 --> 00:04:10.560 Actually, I'm not sure I can do that. 00:04:10.560 --> 00:04:14.280 I have two people who are well qualified to do that. 00:04:14.320 --> 00:04:19.080 The session is probably going to be about three quarters of an hour, 00:04:19.080 --> 00:04:23.160 so we'll probably be wrapping up around 5.45pm. 00:04:24.400 --> 00:04:26.600 Now, you all should have received 00:04:26.600 --> 00:04:30.240 your gift box ready for tasting. 00:04:30.640 --> 00:04:33.120 And I think there's one behind me. 00:04:33.120 --> 00:04:38.200 So as I move over to it, I see there's a padlock, 00:04:38.520 --> 00:04:43.200 actually, Alex, perhaps you can tell me. 00:04:43.360 --> 00:04:45.960 Give me an idea as to what the code of this might be. 00:04:45.960 --> 00:04:50.760 It is the best kept secret, it is 1608, it's 00:04:50.760 --> 00:04:54.120 when the Bushmills Story started over four centuries ago. 00:04:54.520 --> 00:04:59.160 It's where the passion, the privilege of being part of the Bushmills family began. 00:04:59.440 --> 00:05:03.280 So the craftsmanship and heritage and provenance of the brand is captured 00:05:03.280 --> 00:05:04.640 way back then. 00:05:04.640 --> 00:05:07.640 Colum, do you want to tell us a little bit more about it? 00:05:07.800 --> 00:05:10.240 Well, I just think it's a great piece of work. 00:05:10.240 --> 00:05:11.640 Great piece of art, if I can say it. 00:05:11.640 --> 00:05:13.320 Really, go there again. 00:05:13.320 --> 00:05:15.360 And I think what it's capturing 00:05:15.360 --> 00:05:19.680 over 110 years of whiskey inside, inside that one box, I think. 00:05:19.680 --> 00:05:23.640 Has there ever been a older box of whiskey ever in the world? 00:05:23.640 --> 00:05:24.840 You know, and. 00:05:24.840 --> 00:05:25.160 Yeah. 00:05:25.160 --> 00:05:28.280 And I think I'm not sure how many have been created, but very few. 00:05:28.840 --> 00:05:32.520 Well, I've got to congratulate you both on this box to start off with. 00:05:33.000 --> 00:05:34.920 It actually is lit on the inside. 00:05:34.920 --> 00:05:38.360 And sure, you at home can see that it's lit as well. 00:05:39.040 --> 00:05:42.120 It also is a complete reflection of where we are too. 00:05:42.600 --> 00:05:46.560 You've got the stunning North Atlantic coast 00:05:46.760 --> 00:05:49.280 and also reflected 00:05:49.280 --> 00:05:52.520 in the design of it is obviously the Giant's Causeway, 00:05:52.520 --> 00:05:57.240 which is so close to our hearts out here. Synonymous with the distillery. 00:05:57.240 --> 00:05:59.960 Absolutely. So well done on that. 00:05:59.960 --> 00:06:03.920 And we look forward hugely to getting tucked into what is there. 00:06:03.920 --> 00:06:08.520 1608, it means an awful lot to our story and where we began and or licensed to distill. 00:06:08.520 --> 00:06:11.120 Colum to tell us a little bit more about that. 00:06:11.120 --> 00:06:12.920 Well, 1608 that is important to Bushmills. 00:06:12.920 --> 00:06:17.040 And, that's where we are the oldest licensed whiskey distillery in the world. 00:06:17.560 --> 00:06:21.320 But it's the 400 intervening years afterwards, really, 00:06:21.320 --> 00:06:22.600 I think are even more important. 00:06:22.600 --> 00:06:25.600 And that's really where we've developed our house style. 00:06:25.920 --> 00:06:29.520 That house style of fruity, floral yet 00:06:29.760 --> 00:06:33.040 smooth, with a little hint of spiciness. 00:06:33.320 --> 00:06:37.320 And I think really, every single bottle of Bushmills, no matter how young 00:06:37.320 --> 00:06:42.360 or how old, has got that house style, that real Bushmills character within it, 00:06:42.400 --> 00:06:46.320 I think that's really, really important because we haven't just come up 00:06:46.320 --> 00:06:49.360 with that whole style that has been handed down and perfected 00:06:49.640 --> 00:06:53.120 really over the last 100, 200, 300 years. 00:06:53.960 --> 00:06:57.040 And now it's synonymous, I suppose, with the distillery itself. 00:06:57.360 --> 00:06:59.680 But we can't have this great whiskey. We can't have, 00:07:00.920 --> 00:07:02.240 this great taste. 00:07:02.240 --> 00:07:03.600 Without great people. 00:07:03.600 --> 00:07:07.000 And really, I think people are is what the heart of the whiskey really is. 00:07:07.400 --> 00:07:10.680 You can't have that passion if you don't have that passion, 00:07:10.920 --> 00:07:12.720 it's impossible to make great whiskey. 00:07:12.720 --> 00:07:14.240 So I love going out. 00:07:14.240 --> 00:07:17.240 And I suppose fill myself with even more passion, 00:07:17.320 --> 00:07:20.880 by really working with a great, bunch of people here at the distillery. 00:07:21.200 --> 00:07:24.960 I think we've managed to, I suppose, capture that passion in every bottle. 00:07:24.960 --> 00:07:29.160 So when I do open it up, you really do get that great taste. 00:07:29.160 --> 00:07:32.200 That great how you consistently super in 00:07:32.200 --> 00:07:35.200 taste, that really engages your palate superbly. 00:07:35.960 --> 00:07:37.880 And that's really in the whiskey itself. 00:07:37.880 --> 00:07:39.720 But again, the location is just superb. 00:07:39.720 --> 00:07:41.680 You you mentioned the Causeway. 00:07:41.680 --> 00:07:44.400 We have the water. 00:07:44.400 --> 00:07:47.880 One of the reasons that the distillery was cited here all those years ago, 00:07:48.080 --> 00:07:51.080 was that our water flows over basalt rock. 00:07:51.320 --> 00:07:53.360 Same rock that's on the Causeway. 00:07:53.360 --> 00:07:56.560 And have to give us a wonderful mineral composition, 00:07:56.560 --> 00:07:59.440 which I suppose is ideal, for whiskey making. 00:07:59.440 --> 00:08:01.720 Absolutely. Ideal. 00:08:01.720 --> 00:08:03.600 But then we have the whiskey itself. 00:08:04.960 --> 00:08:07.840 And for me, distillation is an art. 00:08:07.840 --> 00:08:10.760 Because it's it is quirky. 00:08:10.760 --> 00:08:11.920 It's a feeling. 00:08:11.920 --> 00:08:14.320 It's a touch in the stills themselves. 00:08:14.320 --> 00:08:18.960 And every batch and every, it is slightly, slightly different. 00:08:18.960 --> 00:08:20.360 And it is nuanced. 00:08:20.360 --> 00:08:23.800 So that's really, it is an art of the senses. 00:08:24.120 --> 00:08:27.280 And I think it really is, I suppose, synonymous in that, 00:08:28.080 --> 00:08:32.600 we take two ingredients, just water and barley, and we mold and sculpt them 00:08:32.600 --> 00:08:37.320 into something that is as beautiful, almost as if I were to say. 00:08:37.320 --> 00:08:38.160 Is it a masterpiece? 00:08:38.160 --> 00:08:40.880 I'm not sure. Now that you're here, I think I'll call it that Colin. 00:08:40.880 --> 00:08:43.160 Well, I think it's kind of intertwined. 00:08:43.160 --> 00:08:47.840 A lot of the values, and a lot of the philosophies 00:08:48.080 --> 00:08:50.840 and a lot of the innovation that you see in your great work. 00:08:50.840 --> 00:08:55.560 So I love, really love what I do, but you must love what you do also. 00:08:55.760 --> 00:08:56.320 Yeah, I do. 00:08:56.320 --> 00:09:00.120 And the fact is that, you know, I, I've joked with you before 00:09:00.120 --> 00:09:03.200 about this, the fact that we are paid to do 00:09:03.200 --> 00:09:06.200 what we do, it's our job. 00:09:06.320 --> 00:09:09.720 I don't take a day for granted doing what I do. 00:09:10.200 --> 00:09:14.520 I, I it was always destined with me. 00:09:14.520 --> 00:09:17.840 I think, since I was a kid that I was going to make things. 00:09:17.840 --> 00:09:20.360 I was going to do art. It was my thing. 00:09:20.360 --> 00:09:24.720 But I think one of the things that's so obvious about Bushmills to me, 00:09:25.000 --> 00:09:30.560 since 1608, it is the generational aspect 00:09:30.560 --> 00:09:37.600 of the whole thing that is critical to it. These crafts are passed on and passed and passed on.. 00:09:37.600 --> 00:09:41.160 And that's very much the tradition that I work within, 00:09:41.720 --> 00:09:47.640 where you work with the natural products from the land that are here. 00:09:48.160 --> 00:09:51.160 You know, I'm using charcoal, graphite, 00:09:51.440 --> 00:09:54.960 natural pigments grind into linseed oil. 00:09:54.960 --> 00:09:57.400 Yeah. Natural cloth. 00:09:57.400 --> 00:09:59.080 And that's kind of it. You're part of that. 00:09:59.080 --> 00:10:03.440 No, that's not to say that there's not an innovation that you can make 00:10:03.440 --> 00:10:07.160 within that, that you can't in some ways 00:10:07.160 --> 00:10:10.160 pick up where another artist left off. 00:10:10.160 --> 00:10:11.440 That's what it's about. 00:10:11.440 --> 00:10:12.280 That's what 00:10:12.280 --> 00:10:16.560 being an artist in the here and now is all about as well. 00:10:16.560 --> 00:10:16.960 Yeah. 00:10:16.960 --> 00:10:20.080 You very kindly invited me to bring a painting with me as well. 00:10:20.360 --> 00:10:23.360 And this is a portrait of my daughterSophie, 00:10:23.440 --> 00:10:26.880 made about four years ago when she was 20 years old. 00:10:27.480 --> 00:10:30.160 And, I suppose portraiture 00:10:30.160 --> 00:10:33.480 is very much what I suppose I'm known for. 00:10:33.480 --> 00:10:36.480 I've painted Presidents and Queens and 00:10:36.880 --> 00:10:39.880 a lot of people who would be seen as being the great and good 00:10:40.080 --> 00:10:43.680 on the cultural life in this part of the world. 00:10:44.600 --> 00:10:49.680 And, I suppose the reason I make them 00:10:49.960 --> 00:10:55.440 are larger than life size this size is because the human face 00:10:55.440 --> 00:10:58.880 has an opportunity to become something else in the process. 00:10:59.520 --> 00:11:02.520 You know, it almost 00:11:02.760 --> 00:11:07.440 it has elements of landscape, the rugged, raw, 00:11:08.440 --> 00:11:10.120 rough hewn, 00:11:10.120 --> 00:11:13.120 weathered Irish landscape. 00:11:13.760 --> 00:11:16.520 And that kind of is what I build into 00:11:16.520 --> 00:11:19.560 even the faces in my work as well. 00:11:19.560 --> 00:11:23.360 So it it encompasses everything I know and love about this place, 00:11:23.360 --> 00:11:26.640 not just the person who I'm trying to paint. 00:11:27.120 --> 00:11:29.640 And the generational thing isn't lost as well, 00:11:29.640 --> 00:11:32.640 because obviously this is my daughter. 00:11:32.760 --> 00:11:35.880 And, you know, those things are so important, 00:11:36.240 --> 00:11:39.720 the storytelling aspect of the paintings that I make to, 00:11:40.120 --> 00:11:44.160 you know, there is, there's often a story that is built into it. 00:11:44.400 --> 00:11:47.880 And I think of the storytelling aspect that you do as well. 00:11:47.880 --> 00:11:50.880 There's always a story. 00:11:52.240 --> 00:11:53.720 There's always a story. 00:11:53.720 --> 00:11:57.880 But the whiskey, the creation and how it came about 00:11:57.880 --> 00:12:00.560 and the people at impact, it's the same idea. 00:12:00.560 --> 00:12:05.520 But drinking whiskey is about a storyteller and environment as well. 00:12:06.120 --> 00:12:08.480 You know, you can have a glass of whiskey on your own. 00:12:08.480 --> 00:12:09.920 That's absolutely fine. 00:12:09.920 --> 00:12:15.000 But it's often seen as being something that's shared amongst friends and stories. 00:12:15.000 --> 00:12:18.000 Or to start of every good yarn. Yeah. 00:12:18.200 --> 00:12:22.920 And I suppose I think as well, you know, when it comes back to whiskey as well, 00:12:23.480 --> 00:12:26.480 you know, I suppose I see my work, 00:12:26.720 --> 00:12:31.360 it's important to me whenever I'm making it, but I see my work 00:12:31.760 --> 00:12:36.480 as being something that people can relate to. 00:12:36.960 --> 00:12:41.320 It's up to them to experience it, to view it, to interpret it. 00:12:41.920 --> 00:12:44.280 And that's exactly what we've got here tonight. 00:12:44.280 --> 00:12:47.960 It's, whiskey using an ancient craft. 00:12:48.480 --> 00:12:50.440 One of the whiskeys in particular. 00:12:50.440 --> 00:12:53.360 We've seen nothing like it before, though. 00:12:53.360 --> 00:12:57.600 That and, you know, we kind of, 00:12:57.600 --> 00:13:01.760 you need people to engage with it, 00:13:02.080 --> 00:13:06.840 to fill in the gaps for themselves, to interpret it for themselves. 00:13:06.840 --> 00:13:07.560 It's not right. Yeah. 00:13:07.560 --> 00:13:08.600 Absolutely. Fantastic. 00:13:08.600 --> 00:13:10.680 Great to hear that. Yeah, yeah. 00:13:10.680 --> 00:13:13.720 So let's get back to this. 00:13:13.760 --> 00:13:16.720 I could talk all night about these, 00:13:17.720 --> 00:13:18.360 I could listen to you. 00:13:18.360 --> 00:13:20.240 All right? Yeah, 00:13:20.240 --> 00:13:21.920 yeah, we are at the Bushmills Distillery here. 00:13:21.920 --> 00:13:24.920 We have a wonderful box of whiskey. 00:13:25.360 --> 00:13:27.640 I'm looking forward to getting stuck into this, 00:13:27.640 --> 00:13:30.640 as I'm sure everyone online is as well. 00:13:30.840 --> 00:13:35.080 And if you haven't opened up your gift boxes, I would encourage you to do so. 00:13:35.080 --> 00:13:39.680 Now remember the code on the padlock is 1608, 00:13:39.960 --> 00:13:42.960 something I should have known to start off with? 00:13:44.160 --> 00:13:44.440 Yeah. 00:13:44.440 --> 00:13:48.160 We've talked about the design of the pack, which is incredible as well. 00:13:48.160 --> 00:13:53.040 And there's all part of the experience of what everybody will experience tonight, 00:13:53.040 --> 00:13:56.760 I should say, as Alex will probably jump in and say as well, 00:13:57.120 --> 00:13:59.880 that there have been very few of these packs made. 00:13:59.880 --> 00:14:02.160 And these are only for tonight. 00:14:02.160 --> 00:14:05.000 Only for you. Yeah, they're very special. 00:14:05.000 --> 00:14:08.920 Try to capture the image of what we are all about in our dreams. 00:14:09.080 --> 00:14:12.760 The Giant's Causeway, the landscape, the people that really make our brand so 00:14:12.760 --> 00:14:16.920 wonderful, and those of lucky enough to get one of these amazing kits tonight. 00:14:16.920 --> 00:14:17.960 You are very lucky. 00:14:17.960 --> 00:14:21.720 There are only a few in the world and you're one of the lucky ones tonight 00:14:21.720 --> 00:14:22.720 to be able to share. 00:14:22.720 --> 00:14:25.720 So enjoy it and treasure just as much as we do. 00:14:26.320 --> 00:14:26.680 Folks. 00:14:26.680 --> 00:14:30.480 Let's kick off with and the column 00:14:30.480 --> 00:14:33.880 inside your gift box marked one. 00:14:34.920 --> 00:14:37.920 And I would encourage you to pour a glass 00:14:38.000 --> 00:14:41.000 and Alex, going to pass it over to her 00:14:41.200 --> 00:14:43.840 and she's going to talk us all through this. 00:14:43.840 --> 00:14:47.200 If you haven't found your glass yet in this wonderful, 00:14:47.200 --> 00:14:50.200 there is a secret little compartment. The drawer. 00:14:50.280 --> 00:14:52.360 So you bring in your glasses. 00:14:52.360 --> 00:14:56.760 Anyway, so we like to keep some of our secrets hidden and close to our hearts 00:14:56.760 --> 00:14:59.160 So you'll see a short video of the 25 year old. 00:14:59.160 --> 00:15:04.080 So the 25 year old is a marriage of bourbon and sherry cask oloroso sherry. 00:15:04.240 --> 00:15:07.320 And then it's been placed into the most wonderful, first fill 00:15:07.320 --> 00:15:12.440 ruby port pipes for an amazing 21 long years. 00:15:12.840 --> 00:15:13.440 Phenomenal. 00:15:13.440 --> 00:15:15.960 That's almost what you would call a secondary maturation. 00:15:15.960 --> 00:15:18.000 Absolutely amazing. 00:15:18.000 --> 00:15:23.200 Yeah, the colour alone, the opulent red gold just really entices you to say 00:15:23.640 --> 00:15:26.520 this is going to be wonderful flavours, wonderful taste, 00:15:26.520 --> 00:15:28.760 but I'm not gonna hold back any longer. 00:15:28.760 --> 00:15:33.400 I know you've been patiently waiting, so breathe in deep, and get those wonderful aromas. 00:15:35.000 --> 00:15:38.200 Wow. That rich ripe hedgerow, dark fruits, 00:15:39.520 --> 00:15:42.080 that warm sweet honey 00:15:42.080 --> 00:15:44.200 and just that gentle toasted wood 00:15:44.200 --> 00:15:49.200 at the end just invites you in to have a little sip so pass it around your mouth. 00:15:49.200 --> 00:15:51.040 Let each of those flavours give them a chance 00:15:51.040 --> 00:15:54.040 to give a little bit of heat to a little bit of warmth, a little bit of flavour. 00:15:56.200 --> 00:15:58.040 Chocolate. 00:15:58.040 --> 00:15:58.920 Yeah. 00:15:58.920 --> 00:16:01.480 That beautiful chocolate. Absolutely. 00:16:01.480 --> 00:16:03.160 There's sweet almond in there. 00:16:03.160 --> 00:16:05.880 Those beautiful caramelized cherries. 00:16:05.880 --> 00:16:08.720 The plums, the blackberries, that 00:16:08.720 --> 00:16:12.600 sweet spice that you get, that lovely honey and damson. 00:16:12.600 --> 00:16:15.520 And they all just come, take another sip. 00:16:15.520 --> 00:16:18.480 They just keep giving that wonderful flavour. 00:16:18.480 --> 00:16:19.960 The finish is smooth. 00:16:19.960 --> 00:16:23.360 The warm oak, the beautiful sweetness that lingers, 00:16:23.600 --> 00:16:26.560 and just that little bit of spice at the finish. 00:16:26.560 --> 00:16:29.320 The smoothness Colum from our triple distillation. 00:16:29.320 --> 00:16:31.320 You just I think really. Here we go. 00:16:31.320 --> 00:16:33.760 That's the wonderful finish for me. Just really that port. 00:16:33.760 --> 00:16:36.600 It's just got you here. It's almost like. It's like velvet on your tongue. 00:16:36.600 --> 00:16:37.560 Get that food. 00:16:37.560 --> 00:16:40.120 That port sweetness at the back. 00:16:40.120 --> 00:16:43.800 At 46%. It's still smooth warmth. 00:16:43.800 --> 00:16:45.080 You don't get overpowering. 00:16:45.080 --> 00:16:46.960 The flavours are all there to reveal. 00:16:46.960 --> 00:16:49.560 I think, like it's the best strength, really to, 00:16:49.560 --> 00:16:54.000 I suppose, exaggerate or, exacerbates, some of those little, 00:16:54.280 --> 00:16:57.280 caramelized, flavours that we were looking for to come out in this. 00:16:57.400 --> 00:16:58.920 So I think that stand works really well. 00:16:58.920 --> 00:17:00.160 It definitely does. 00:17:00.160 --> 00:17:02.720 But the word is smooth. It's very smooth. 00:17:02.720 --> 00:17:05.120 It's not right. It's our house style in a kind of. 00:17:05.120 --> 00:17:06.160 Yeah. 00:17:06.160 --> 00:17:10.040 I mean, that's the over riding quality of this to me. 00:17:10.520 --> 00:17:13.520 You know, all those notes are there 00:17:13.680 --> 00:17:17.240 and you can even maybe slightly hint at more notes 00:17:17.240 --> 00:17:18.960 you haven't even talked about. 00:17:18.960 --> 00:17:21.720 But it's smoothness. Its smooth. 00:17:21.720 --> 00:17:23.520 Yeah. Yeah. So 00:17:25.320 --> 00:17:27.960 again I would encourage 00:17:27.960 --> 00:17:32.000 everyone, online if you have any questions at all, 00:17:32.000 --> 00:17:36.200 put it in the chat box and there will be an attempt 00:17:36.200 --> 00:17:40.080 to answer at the end if we have time after this. 00:17:42.240 --> 00:17:44.120 Let's move on to, 00:17:44.120 --> 00:17:47.800 the column two in your gift pack. 00:17:47.920 --> 00:17:51.280 And again, if I can ask you to pour yourself a glass 00:17:52.680 --> 00:17:55.680 and I'm going to pass over to the experts again, 00:17:56.280 --> 00:17:59.160 Hopefully still have a little of your 25 year old stiil there. 00:17:59.160 --> 00:18:00.600 So you'll be able to go back and compare 00:18:00.600 --> 00:18:03.000 and see which one fits your palate really well. 00:18:03.000 --> 00:18:05.440 They are phenomenal whiskeys in their own right. 00:18:05.440 --> 00:18:09.840 But our next whiskey up is absolute delight to be able to say about. 00:18:09.840 --> 00:18:13.000 It's our wonderful 30 year old Pedro Hermanos Cask, 00:18:13.240 --> 00:18:16.560 which is really a unique age profile, wonderful flavour. 00:18:16.560 --> 00:18:18.400 So again, you're going to see a little bit of a video here 00:18:18.400 --> 00:18:20.840 that will tell you a little bit more, let you see the bottle. 00:18:20.840 --> 00:18:24.840 So this is bourbon in oloroso sherry casks from an amazing 14 years. 00:18:25.080 --> 00:18:27.920 And then placed into our first fill Pedro Ximenez 00:18:27.920 --> 00:18:30.920 casks for an outstanding 16 years. 00:18:31.560 --> 00:18:35.360 Look at the colour, the lavish dark rich gold colour. 00:18:35.680 --> 00:18:40.680 It is, very unusual to have, whiskey so long in a port cask. 00:18:40.960 --> 00:18:44.920 So, by the way, we don't, so the port in the Pedro Ximenez casks. 00:18:44.920 --> 00:18:48.360 We want to leave them to let each of those casks get their wonderful flavour. 00:18:48.480 --> 00:18:52.520 So for the likes of our port 20, and we've left it 00:18:52.520 --> 00:18:57.240 longer this time to see what we could get from that cask. The Pedro Ximenez 00:18:57.240 --> 00:18:59.760 again, it's rare to leave a sherry casks that long. 00:18:59.760 --> 00:19:02.840 Yeah, you can see that patience and time has paid off. 00:19:03.000 --> 00:19:04.560 It really does. 00:19:04.560 --> 00:19:05.360 The raisins. 00:19:05.360 --> 00:19:08.480 The figs. The sweet spice. Yeah. 00:19:09.040 --> 00:19:12.640 Treacle toffee coming in there, it's a real softness in the nose, but 00:19:12.680 --> 00:19:13.960 the taste have a little sip. 00:19:17.920 --> 00:19:19.320 Those beautiful dates. 00:19:19.320 --> 00:19:21.160 The raisins are in there. 00:19:21.160 --> 00:19:23.560 And they're hints of orange peel and praline coming in. 00:19:24.120 --> 00:19:26.280 The vanilla is there from our bourbon casks. 00:19:26.280 --> 00:19:29.320 So you're not losing any of the flavours that we've had from the first age. 00:19:29.600 --> 00:19:31.120 It's just adding to that warm 00:19:31.120 --> 00:19:35.160 pastry note starts to come in the long and complex finish in this one, 00:19:35.160 --> 00:19:40.080 but such smoothness. It really is delicate on the tongue, it's delicate on the palate 00:19:40.320 --> 00:19:44.480 and just smoothly lingers, saying, try me again, try me again. 00:19:44.760 --> 00:19:49.200 What's fascinating about this, for me, as someone who you enjoys what you guys 00:19:49.200 --> 00:19:54.240 do, but I, you know how different it is actually from the first one. 00:19:54.840 --> 00:19:55.240 Yeah. 00:19:55.240 --> 00:19:58.000 There's a character all of its own. Isn’t that right. 00:19:58.000 --> 00:20:00.960 Unless we want to do we want to reignite that fire. 00:20:00.960 --> 00:20:04.480 And people who have loved Bushmills all of their life and bring more people 00:20:04.480 --> 00:20:07.680 in to be able to excite them about Irish whiskey. 00:20:07.680 --> 00:20:09.600 So to grow the category, that's Colum and I’s dream, 00:20:09.600 --> 00:20:12.840 to have that category bigger before we retire. 00:20:12.840 --> 00:20:17.160 So by offering different types of casks, that gives you a personality 00:20:17.160 --> 00:20:20.880 and a personal choice of flavour that you find your right Bushmills. 00:20:21.120 --> 00:20:25.400 And that's really very unusual at the end to finish in the end, port it into 25. 00:20:25.560 --> 00:20:26.480 But the end of, lent and the whiskey to and Pedro Ximenez 00:20:26.480 --> 00:20:27.400 But the end of, lent and the whiskey to and Pedro Ximenez 00:20:27.400 --> 00:20:29.280 But the end of, lent and the whiskey to and Pedro Ximenez 00:20:29.280 --> 00:20:33.480 and the 30, it's, really down to the quality of the casks. 00:20:33.560 --> 00:20:36.000 So there are other casks available out there, 00:20:36.000 --> 00:20:40.120 but we spent a lot of time and dedication to get the best quality 00:20:40.320 --> 00:20:44.080 to allows us to put the whiskey in these costs for a lot longer periods. 00:20:44.480 --> 00:20:49.520 And obviously, you know, from the cask, I assume the character 00:20:49.520 --> 00:20:53.280 that's going to ultimately come from, that actually it's the quality of that 00:20:53.280 --> 00:20:56.840 at that point that is critical to get it right. 00:20:56.840 --> 00:20:59.160 So we have a unique, partnership, 00:20:59.160 --> 00:21:02.840 shall we say, with a number of creatures that we've worked with for generations. 00:21:03.120 --> 00:21:06.640 So this is what gives us that unique ability to have a consistent flavour 00:21:06.640 --> 00:21:08.040 and a quality of flavour. 00:21:08.040 --> 00:21:11.760 So we actually get our cast built for us, seasoned for us 00:21:11.760 --> 00:21:16.680 with our choice of seasoning, whether it's oloroso, Pedro Ximenex port, 00:21:17.080 --> 00:21:19.880 and we can then ensure the length of time that stays there. 00:21:19.880 --> 00:21:22.960 So the port and the Pedro Ximenex have stayed there for two years 00:21:23.280 --> 00:21:26.760 and within three days of them being empty, and they're here in Bushmills and we're 00:21:26.760 --> 00:21:29.960 following them with our lovely spirit so that freshness is there. 00:21:30.240 --> 00:21:33.360 And all of that flavour is really parted back into our whiskey 00:21:33.360 --> 00:21:35.520 that we can add those layers of complexity. 00:21:35.520 --> 00:21:37.800 So we're very fortunate to have those great relationships 00:21:37.800 --> 00:21:40.320 with those companies for generations. Absolutely. 00:21:40.320 --> 00:21:44.160 And again, please feel free to drop any Q&A 00:21:44.280 --> 00:21:47.520 or any questions into the chat box. 00:21:47.800 --> 00:21:50.800 It's hard to set that down. Oh, absolutely. Yes, yes. 00:21:50.800 --> 00:21:53.280 We just sit back here for a little while. 00:21:53.280 --> 00:21:57.240 If you really want to, Well, we can always go back. 00:21:57.360 --> 00:22:00.880 Let's move on to, the column mark three. 00:22:00.880 --> 00:22:04.640 And I want to encourage everybody at home to, do that. 00:22:05.000 --> 00:22:08.120 To, again, pour yourself a glass. 00:22:08.120 --> 00:22:11.400 And I'm going to pass over to the guys to talk us through that one. 00:22:12.080 --> 00:22:15.120 So this time we have our oldest and our prestige range. 00:22:15.120 --> 00:22:18.560 We have a 31 year old Madeira cask. 00:22:19.040 --> 00:22:21.400 So again, we have these cask space they need for us. 00:22:21.400 --> 00:22:24.240 But this time the Madeira has spent three years there 00:22:24.240 --> 00:22:26.080 which impart so much flavour. 00:22:26.080 --> 00:22:31.000 So this has been 13 years in bourbon and sherry and then 18 long years 00:22:31.480 --> 00:22:33.720 in the actual Madeira cask. 00:22:33.720 --> 00:22:37.800 So just offers layers and layers of different flavour profiles that you have 00:22:38.520 --> 00:22:41.280 a unique experience with each one of these whiskeys. 00:22:41.280 --> 00:22:44.880 So, colour wow that deep copper. 00:22:45.160 --> 00:22:48.000 Well, it's the colour that hits you first actually. 00:22:48.000 --> 00:22:50.640 I mean, it entices you. Yeah. 00:22:50.640 --> 00:22:52.160 Glimmer of what's to come. 00:22:52.160 --> 00:22:56.880 It really for me, it just shows the depth that we can achieve over those years. 00:22:57.000 --> 00:23:01.440 You start off with something clear and you transform it over the generations 00:23:01.440 --> 00:23:02.520 that it stays there. 00:23:02.520 --> 00:23:06.000 And having that patience and that guidance of the distillers 00:23:06.000 --> 00:23:07.800 and blenders before us, to know 00:23:07.800 --> 00:23:12.240 when we feel that right character is there is also a unique experience. But 00:23:13.440 --> 00:23:15.400 the dried fruits, they are on the nose. 00:23:15.400 --> 00:23:17.280 It's almost like a summer fruit marmalade. 00:23:17.280 --> 00:23:20.440 I always get hints of black coffee and walnut. 00:23:20.600 --> 00:23:23.600 Yeah, but taste this one. 00:23:24.760 --> 00:23:26.920 The citrus is definitely there. 00:23:26.920 --> 00:23:32.080 Yeah, in really quite strongly in a in quite a beautiful way. 00:23:32.080 --> 00:23:34.560 You get the peach, you'll get the mandarin orange. 00:23:34.560 --> 00:23:35.760 You'll get warm, honey. 00:23:35.760 --> 00:23:36.480 Start to come. 00:23:36.480 --> 00:23:39.840 The gentle spices there, the roasted nuts. 00:23:39.840 --> 00:23:42.560 It's just layers and layers of flavour on this one. 00:23:42.560 --> 00:23:45.320 And it's such a long, fruity finish. 00:23:45.320 --> 00:23:48.240 But you've got that nutty praline creeping in there. 00:23:48.240 --> 00:23:49.280 And this one, for me, 00:23:49.280 --> 00:23:53.280 is just an exceptional experience of something that has spent generations 00:23:53.520 --> 00:23:57.160 getting its flavour profile, and it's definitely one that demands a second sip. 00:23:57.160 --> 00:24:00.680 So we say each of our whiskeys has a story to tell. 00:24:01.080 --> 00:24:03.000 These are exceptional whiskeys. 00:24:03.000 --> 00:24:07.320 You find a quiet spot, you set each one up and tell their story. 00:24:07.640 --> 00:24:09.600 They are a story worth listening to. 00:24:09.600 --> 00:24:10.640 I think what's amazing 00:24:10.640 --> 00:24:14.400 for me is looking back and thinking, what was I doing 31 years ago? 00:24:14.760 --> 00:24:16.560 Before this was even thought of. 00:24:17.760 --> 00:24:19.800 And and 00:24:19.800 --> 00:24:23.120 were those people who first thought of this one, 00:24:23.640 --> 00:24:26.640 you know, did they dream what would turn out like this? 00:24:27.040 --> 00:24:31.160 I know, and we are just very lucky to be able to bring in something that 00:24:31.160 --> 00:24:35.360 has been laid down for generations before so that we can impart what we believe. 00:24:35.360 --> 00:24:36.840 So we've taken those bourbon 00:24:36.840 --> 00:24:40.680 and sherry relationships, and we've decided over the last period of years 00:24:40.960 --> 00:24:42.520 what we will put this liquid into. 00:24:42.520 --> 00:24:46.680 And we've watched over and nurtured them for 18 years and 16 years 00:24:46.680 --> 00:24:51.480 and 21 years, in the case of the port, to be able to say now, that they're ready. 00:24:51.920 --> 00:24:54.480 It's a great privilege to be able to say that we have enough stock in the warehouses. 00:24:54.480 --> 00:24:58.280 Yeah, this is just it is amazing to be able to bring those core range out. 00:24:58.280 --> 00:25:00.000 Like so. Yeah, we're very, very lucky. 00:25:00.000 --> 00:25:04.160 But I'd love to take Colin up to our warehouses here. 00:25:04.320 --> 00:25:08.040 And because as soon as you soon as you open a door, 00:25:08.080 --> 00:25:11.600 the aromas coming out, when you have a warehouse full of whiskey 00:25:11.600 --> 00:25:15.720 in wooden barrels, I think it's an experience very few people 00:25:15.720 --> 00:25:19.240 get to get to have, but it is something that's always memorable. 00:25:19.240 --> 00:25:20.320 If you get there 00:25:20.320 --> 00:25:24.720 and they bring it all the way up the top, and we have about 12 levels, 00:25:24.840 --> 00:25:28.240 in the warehouse itself, and I bring it all the way up to it when we pass 00:25:28.520 --> 00:25:32.160 many, many different types of barrels, many, many different types of sizes. 00:25:32.520 --> 00:25:35.640 We go from 200, liter barrels 00:25:35.640 --> 00:25:39.320 all the way up to over 500 liter barrels, and we pass them all. 00:25:39.600 --> 00:25:41.760 But it's only when you get to the very top. 00:25:41.760 --> 00:25:44.800 And then we have on the top of the warehouse, 00:25:44.960 --> 00:25:50.240 we allow life to come in at certain areas and in the, in the daytime, 00:25:50.240 --> 00:25:54.600 you just look over the top of those barrels and it's kind of sea of barrels. 00:25:54.600 --> 00:25:55.920 It's just the most amazing. 00:25:55.920 --> 00:26:00.520 So because you just see all these barrels, a genuinely a sea of barrels. 00:26:00.520 --> 00:26:01.360 And I think it's 00:26:01.360 --> 00:26:05.040 one of those unique things that is really, really, really special to me. 00:26:05.400 --> 00:26:10.800 And the I mean, the key aspect of walking into those rooms is the smell. 00:26:10.880 --> 00:26:13.200 It's not like it's kind of you, 00:26:14.400 --> 00:26:15.640 you know, 00:26:15.640 --> 00:26:18.960 you're you're in the presence of something that's 00:26:18.960 --> 00:26:22.200 going to ultimately be something that you're going to enjoy at some point. 00:26:22.200 --> 00:26:22.640 Yeah. 00:26:22.640 --> 00:26:26.200 And for us then to go to that warehouse, select 00:26:26.200 --> 00:26:29.800 barrel 31 years, 31 years, I say is a long time. 00:26:30.000 --> 00:26:33.280 What other food or other drink takes so long to make? 00:26:33.480 --> 00:26:35.800 You know, it's just it's insane when you think about it. 00:26:35.800 --> 00:26:41.360 But to bring that barrel out, to lay it on the floor and for you 00:26:41.360 --> 00:26:45.840 to be the first person to pull the bung out, I just I really treasure that moment. 00:26:45.840 --> 00:26:48.240 It is that kind of a moment because doesn't happen so often. 00:26:48.240 --> 00:26:50.880 These barrels are so rare and unique. 00:26:50.880 --> 00:26:53.880 It really doesn't happen and only happens maybe once a year. 00:26:54.000 --> 00:26:57.400 So to be able to do that and to hear that pop of the bung. 00:26:57.440 --> 00:26:58.440 Yeah, magnificent. 00:26:58.440 --> 00:26:59.720 Really is magnificent. 00:26:59.720 --> 00:27:02.360 That's a special day for me at Bushmills. 00:27:02.360 --> 00:27:06.440 Even to be able to lay down liquids that we will never get to release. 00:27:06.440 --> 00:27:06.680 Yeah. 00:27:06.680 --> 00:27:09.840 So we've been very fortunate to be giving a pocket 00:27:09.840 --> 00:27:12.840 of wonderful liquids to be the master blender and distiller owned. 00:27:13.040 --> 00:27:16.840 But we lay down for the future so that in many generations to come, 00:27:16.840 --> 00:27:21.000 they have these array of wonderful, unique whiskeys that we've started 00:27:21.000 --> 00:27:26.520 the journey with that they will finish. In the same way as the people before you did. 00:27:26.520 --> 00:27:29.640 The whole idea of the man who plants the tree 00:27:29.640 --> 00:27:34.200 you know, may not live to enjoy the shade that that tree brings. 00:27:34.680 --> 00:27:37.200 You know, it's about investing 00:27:37.200 --> 00:27:39.720 now, for what's to come. Isn't that right? 00:27:39.720 --> 00:27:43.320 Well, again, I've been very fortunate to be here only 22 years. 00:27:43.320 --> 00:27:46.560 So all of these whiskeys I have in front of me are actually distilled by my, 00:27:46.600 --> 00:27:48.120 forebears. 00:27:48.120 --> 00:27:51.400 So, you know, I've just been tasked with ensuring that, 00:27:51.680 --> 00:27:54.680 we mold them, correctly and we get them raised, 00:27:54.760 --> 00:27:57.760 and we do justice to everybody that's gone before us. 00:27:58.120 --> 00:28:02.640 We’re custodians, we're caretakers. It is a small period of time 00:28:02.640 --> 00:28:05.160 and the history of Bushmills, that we get to be the caretakers. 00:28:05.160 --> 00:28:09.000 So I think we're the luckiest people in the world Colum would you say. 00:28:09.000 --> 00:28:11.280 We get to be those people that get to care for it. 00:28:11.280 --> 00:28:13.040 But we’re a family here at Bushmills. 00:28:13.040 --> 00:28:15.560 So it takes all of us to make the wonderful whiskeys. 00:28:15.560 --> 00:28:16.400 We get to be able 00:28:16.400 --> 00:28:20.280 to keep the face of the brands and go out there every single person here 00:28:20.400 --> 00:28:23.640 pours there heart and soul into it, just the way you do with your art. 00:28:23.640 --> 00:28:26.960 It is a little bit of you that's captured in your paintings, just the way 00:28:26.960 --> 00:28:30.200 a little bit of all of the family here at Bushmills captured in every pour. 00:28:30.840 --> 00:28:35.360 And I just think it's perfect that you brought your daughter along as well. 00:28:36.200 --> 00:28:38.640 It's not lost on me as well. 00:28:38.840 --> 00:28:43.920 The pride that people have from this part of the world that you're 00:28:43.920 --> 00:28:50.520 here, you know, and that they can they can kind of claim this place as well. 00:28:51.840 --> 00:28:53.760 Can we delay it any longer? Can we delay 00:28:55.080 --> 00:28:57.240 okay okay okay. 00:28:57.240 --> 00:29:01.200 Let's move on to kind of what we're all here for tonight, 00:29:01.680 --> 00:29:08.400 which is to release the really special 26 year 00:29:08.400 --> 00:29:11.400 old Crystal malt. 00:29:12.520 --> 00:29:14.640 Alex, Colum, 00:29:14.640 --> 00:29:17.600 can I pass over to you to start to talk about this? 00:29:17.600 --> 00:29:18.480 I'm gonna, 00:29:18.480 --> 00:29:22.560 after you've given us a bit of an introduction, go to the box 00:29:22.560 --> 00:29:26.680 and pull out column number four, which is the tallest one. 00:29:27.120 --> 00:29:30.840 And there's a few bags and things in there which I'm going to pass across to you. 00:29:30.840 --> 00:29:35.520 You're going to good to me about, but just give us an overview as to 00:29:35.640 --> 00:29:38.560 what makes this such a special, 00:29:38.560 --> 00:29:41.560 unique product from your point of view. 00:29:42.320 --> 00:29:46.800 You know, Bushmills down the years would be known as as a great innovator. 00:29:46.800 --> 00:29:49.560 And I suppose thinking a little bit outside the box and the choice 00:29:49.560 --> 00:29:54.000 of one of our barrels that we have, but really distillation 00:29:54.000 --> 00:29:57.600 and the art of distillation really is fundamental to the whole process. 00:29:57.600 --> 00:30:01.280 Unless we, start with this wonderful triple distilled spirits 00:30:01.480 --> 00:30:06.640 we really can't bear, our kind of layer layers upon layers of complexity. 00:30:07.280 --> 00:30:11.360 So we have this great triple distil spirit that if you were to taste it 00:30:11.360 --> 00:30:15.240 off the still, it will give you that, fruity, floral and spicy character. 00:30:15.600 --> 00:30:18.880 And now we're going to layer complexity by adding age to it. 00:30:19.080 --> 00:30:22.080 But I also age in it's in barrels. 00:30:22.320 --> 00:30:24.640 So this whiskey here really, 00:30:24.640 --> 00:30:28.440 as the name suggests, is distilled with crystal malt. 00:30:28.800 --> 00:30:33.440 So crystal malt is one of those unusual, malts that, to be honest, 00:30:33.480 --> 00:30:37.520 we started way back here experiment and then way back in 97. 00:30:38.080 --> 00:30:41.200 And I think at the time, I couldn't find another distillery, 00:30:41.560 --> 00:30:44.840 that was using the crystal malt in its mash bill. 00:30:44.840 --> 00:30:48.040 And was using a crystal model to distill with, and there's a reason 00:30:48.040 --> 00:30:51.040 for that in that it's extremely difficult to actually work with. 00:30:51.720 --> 00:30:55.480 But really, at the end of the day, crystal malt is all about the taste. 00:30:55.880 --> 00:30:56.160 Yeah. 00:30:56.160 --> 00:30:57.960 And that's fundamental to it. 00:30:57.960 --> 00:31:00.520 So I think, are we going to experiment? Are we going to have a look? 00:31:00.520 --> 00:31:04.800 I want to try and find some because I think once you take the crystal malt. 00:31:04.800 --> 00:31:09.880 So I think inside the box we have four different things we do in this box for. 00:31:10.920 --> 00:31:12.840 Let me have a look at what's a little bit different. 00:31:12.840 --> 00:31:14.280 Again, on the innovation side of things. 00:31:14.280 --> 00:31:15.920 If you think so, the first thing that we have tried, 00:31:15.920 --> 00:31:18.720 the innovation has come from the cask on each occasion. Yeah. 00:31:18.720 --> 00:31:23.440 This time we're actually going before maturation, before even distillation. 00:31:23.800 --> 00:31:27.640 We are looking at the barley and Colum is creating something wonderful 00:31:27.640 --> 00:31:31.960 and unique with that selection of barley and capturing a flavour profile 00:31:32.280 --> 00:31:33.480 that's like no other. 00:31:33.480 --> 00:31:37.520 Yeah, but he's maintaining that through the distillation process in a unique way 00:31:38.040 --> 00:31:41.680 that we then can put it into the casks and create something different 00:31:41.680 --> 00:31:43.040 by adding layers of complexity. 00:31:43.040 --> 00:31:47.160 With fight losing the Bushmills DNA or the unique flavour profile 00:31:47.160 --> 00:31:48.520 that has been created. Yeah. 00:31:48.520 --> 00:31:51.440 So it's a very unique whiskey. Very special. 00:31:51.440 --> 00:31:56.200 Can I encourage everybody online to do the same that I've done 00:31:56.200 --> 00:32:01.000 and open up box four and again, pour yourself a glass. 00:32:01.000 --> 00:32:02.800 But I think, 00:32:02.800 --> 00:32:08.760 Colum if we can pass over to you to talk about what's in these two bags. 00:32:08.760 --> 00:32:11.760 And I think it will become immediately apparent. 00:32:11.760 --> 00:32:14.400 So we just if we were to open both bags. 00:32:14.400 --> 00:32:15.360 Doesn't matter which one. 00:32:16.440 --> 00:32:18.400 Have a nose. 00:32:18.400 --> 00:32:19.320 Have a nose. 00:32:19.320 --> 00:32:22.320 So you will find one of the bags, is, 00:32:22.920 --> 00:32:27.640 a very natural, sweet cereal, 00:32:28.120 --> 00:32:28.640 aroma. 00:32:28.640 --> 00:32:31.720 And that's really from the malted barley. 00:32:31.720 --> 00:32:34.720 Yeah, yeah. 00:32:34.800 --> 00:32:38.440 And if you contrast that, then with the malt in the other bag, 00:32:39.640 --> 00:32:42.560 much deeper, darker, caramelized flavour. 00:32:42.560 --> 00:32:45.680 So if you were to look and you see as it falls 00:32:45.680 --> 00:32:48.680 into the palm of your hand, you'll see that as much. 00:32:48.680 --> 00:32:49.880 There's much darker notes. 00:32:49.880 --> 00:32:54.000 So it's much more, what happens really, 00:32:54.000 --> 00:32:56.520 I suppose, to explain the difference in the colour, 00:32:56.520 --> 00:32:59.400 because the colour really, I suppose, is a hint of, well, 00:32:59.400 --> 00:33:02.520 something has changed or something is different from your normal malt. 00:33:02.880 --> 00:33:05.880 So normal malt, that we have. 00:33:08.160 --> 00:33:09.560 Is goes through the malting process. 00:33:09.560 --> 00:33:12.760 So that's really where you allow the barley from the fields to sprout. 00:33:13.440 --> 00:33:14.400 And then you dry it. 00:33:14.400 --> 00:33:17.160 And at Bushmills, we air dry your barley. 00:33:17.160 --> 00:33:19.360 And that's where you get the immediately. 00:33:19.360 --> 00:33:23.400 So as soon as you, knows the the the malted barley, 00:33:23.880 --> 00:33:28.200 you get that sweet cereal and it's very reminiscent of you taste our ten year old. 00:33:28.560 --> 00:33:32.240 You will find that, sweet cereal is coming straight through. 00:33:32.560 --> 00:33:35.880 However, when we look at the crystal malt, we add another step in 00:33:35.880 --> 00:33:38.880 just to, and for flavour. 00:33:39.000 --> 00:33:43.840 So at the end of the germination phase and at that sprouting phase in the malt, 00:33:44.560 --> 00:33:49.240 what we do is we allow the barley to stew in its own juices. 00:33:49.240 --> 00:33:51.080 And what happens inside the seed 00:33:51.080 --> 00:33:54.800 is that stew in process actually liquefies everything inside. 00:33:55.200 --> 00:33:58.520 And the sugars then become liquids, the natural sugars in the seed. 00:33:58.800 --> 00:34:02.280 And then we dry it and we roast it, and what we do is 00:34:02.280 --> 00:34:06.600 then we capture the crystallize and the crystallized sugars inside the barley. 00:34:06.920 --> 00:34:10.440 So why it's hard to make that from barley, into alcohol. 00:34:10.560 --> 00:34:13.280 Is that crystallize? 00:34:13.280 --> 00:34:14.160 And it's very difficult. 00:34:14.160 --> 00:34:18.000 But why it's so great for whiskey is that we're able to get the flavour out. 00:34:18.360 --> 00:34:19.720 So we go. 00:34:19.720 --> 00:34:22.800 And we've been working with crystal malt since 97, 00:34:22.800 --> 00:34:26.920 and now we've developed this great whiskey from this crystal malt. 00:34:27.520 --> 00:34:29.880 Well, why don't we? 00:34:29.880 --> 00:34:32.760 There's another three bags 00:34:32.760 --> 00:34:36.800 which we will go through after this, but I kind of can't wait, I think. 00:34:37.520 --> 00:34:41.880 So let's hold these three, three bags here, or 2 or 3 bags, 00:34:42.360 --> 00:34:45.480 and I'll pass across to you to talk us 00:34:45.480 --> 00:34:48.480 through this exquisite 00:34:48.960 --> 00:34:51.960 new whiskey again. 00:34:52.560 --> 00:34:55.000 Crystal malt is 46%. 00:34:56.040 --> 00:34:58.560 Again, I think it's slightly stronger 00:34:58.560 --> 00:35:03.360 in strength which allows some of the characters, that we're that we want, to come out. 00:35:04.480 --> 00:35:08.520 I think really the initial thing for me is butterscotch. 00:35:08.520 --> 00:35:13.320 You know, you can immediately get that heavy caramel that's a little bit 00:35:13.320 --> 00:35:16.320 caramelized, a little bit caramelized toffee. 00:35:18.160 --> 00:35:20.960 Yeah, that really is very vanilla. 00:35:20.960 --> 00:35:23.960 So am I right in saying that there's even 00:35:24.320 --> 00:35:27.560 I could be wrong here, but a sort of a freshness about it as well. 00:35:27.840 --> 00:35:31.200 So it's unusual with this, that butterscotch vanilla. 00:35:31.200 --> 00:35:35.160 And then there's a, I like a fruity freshness, a little hint of pear. 00:35:40.320 --> 00:35:42.240 And again, the character 00:35:42.240 --> 00:35:45.120 actually, to be honest, so different 00:35:45.120 --> 00:35:48.120 from anything I have ever experienced. 00:35:48.760 --> 00:35:50.400 But that's the idea. 00:35:50.400 --> 00:35:50.920 Yeah. 00:35:50.920 --> 00:35:53.920 You know, I mean, crystal malt just brings up. 00:35:54.000 --> 00:35:57.640 Yeah, it's it's, almost a velvety texture on your tongue. 00:35:57.680 --> 00:35:59.960 It's kind of the whiskey melts on your tongue. 00:35:59.960 --> 00:36:01.200 If you can imagine, 00:36:01.200 --> 00:36:03.560 maybe a little bit of crème brûlée 00:36:03.560 --> 00:36:06.480 That caramelized chocolate. Yeah. 00:36:06.480 --> 00:36:08.840 The dark chocolate gets me here. 00:36:08.840 --> 00:36:10.600 And. And the lovely finish here. 00:36:10.600 --> 00:36:11.640 It's just lingering. 00:36:11.640 --> 00:36:13.080 Yeah. Really good. 00:36:13.080 --> 00:36:15.320 And a sign of a great whiskey, I suppose is finish. 00:36:15.320 --> 00:36:16.440 And the finish really is 00:36:16.440 --> 00:36:19.560 how long those, those flavours and characters fit in your palate. 00:36:19.920 --> 00:36:23.040 So you can be sitting here in five, ten, 15 minutes 00:36:23.320 --> 00:36:26.840 after having just one sip and you still get that finish. 00:36:26.880 --> 00:36:31.160 It's just, a great I suppose, sign that. 00:36:31.160 --> 00:36:32.760 Whoa, this is something a little bit different. 00:36:32.760 --> 00:36:33.600 Something a little bit special. 00:36:33.600 --> 00:36:38.160 I wouldn't be sitting on that length of time after having one sip. 00:36:38.160 --> 00:36:39.200 I must say. 00:36:39.200 --> 00:36:42.000 We'll be around for a while after this. 00:36:42.000 --> 00:36:44.240 This is over. 00:36:44.240 --> 00:36:45.720 Alex, let's move on to talk 00:36:45.720 --> 00:36:48.720 about what else is in some of these bags here. 00:36:48.920 --> 00:36:52.800 And we've got, what feels like a little block of wood here. 00:36:53.000 --> 00:36:56.400 It is indeed. This is a little bit of our cask that this one, 00:36:56.640 --> 00:37:00.320 crystal malt, has been spending those amazing 26 years on. 00:37:00.320 --> 00:37:02.680 So it has been a bourbon first full cask. 00:37:02.680 --> 00:37:05.720 So it's American oak that has been, charred 00:37:05.720 --> 00:37:09.080 to our specification, the bourbon in there for a period of time. 00:37:09.080 --> 00:37:11.360 And then we've got that wonderful cask over here 00:37:11.360 --> 00:37:14.120 and filled it with the wonderful spirit that's been created. 00:37:14.120 --> 00:37:14.680 Yeah. 00:37:14.680 --> 00:37:18.160 And we've chosen the bourbon barrel because it adds complexity 00:37:18.360 --> 00:37:20.720 but doesn't drown away those wonderful flavours. 00:37:20.720 --> 00:37:21.480 So no point 00:37:21.480 --> 00:37:25.840 is any of those wonderful crème brûlées or chocolate aromas being overpowered. 00:37:26.120 --> 00:37:27.960 They are allowed to shine the whole way 00:37:27.960 --> 00:37:30.280 through this whiskey, so they complement more than anything. 00:37:30.280 --> 00:37:33.480 So we wanted to give you a little bit of the history of the cask 00:37:33.480 --> 00:37:37.320 that we have emptied for the very first time after all of these long years. 00:37:37.520 --> 00:37:39.800 So there's a little momento of your evening to keep. 00:37:39.800 --> 00:37:42.000 It's a lovely thing to have actually. 00:37:42.000 --> 00:37:46.680 You know, it's kind of, this little block of wood says, I was here. 00:37:46.960 --> 00:37:51.480 I, I am all of the lovely straight flavoursome beans rolling down through it. 00:37:51.480 --> 00:37:52.800 We want to make sure that we get that. 00:37:52.800 --> 00:37:54.480 So coming from the tree, from the grain 00:37:54.480 --> 00:37:57.640 to the first branch ensures all of that flavour stays right on there. 00:37:57.640 --> 00:37:59.520 And we can draw it all out. Brilliant. 00:37:59.520 --> 00:38:04.600 And I'm opening another bag here and pulling out what looks. 00:38:04.800 --> 00:38:06.320 Have you been out at lunch time? 00:38:06.320 --> 00:38:07.760 Chipping off a bit of the Giant’s Causeway. 00:38:08.160 --> 00:38:10.760 Don’t tell anybody. 00:38:10.760 --> 00:38:12.840 I can categorically say no, 00:38:12.840 --> 00:38:14.160 But this is a beautiful. 00:38:14.160 --> 00:38:17.160 Okay, this this is a beautiful piece of stone 00:38:17.400 --> 00:38:20.120 which has been hewn 00:38:20.120 --> 00:38:24.360 in this beautiful sort of almost causeway like, know exactly. 00:38:24.360 --> 00:38:27.120 It's a little momentos again of the links to the causeway. 00:38:27.120 --> 00:38:30.720 So every time you put it in your freezer and it will cool your whiskey for you. 00:38:30.720 --> 00:38:33.000 So, so we whiskey stone rather than having to dilute it. 00:38:33.000 --> 00:38:35.240 So if you want to try it with a little bit of coolness first, 00:38:35.240 --> 00:38:37.800 you can use that. And every time you put it into your whiskey, 00:38:37.800 --> 00:38:39.560 you'll remember your Bushmills family. 00:38:39.560 --> 00:38:41.360 And this is the basalt rock, 00:38:41.360 --> 00:38:44.360 section of that, the water that flows into distillery. 00:38:44.400 --> 00:38:46.040 So that's really all around us here. 00:38:46.040 --> 00:38:47.840 So it's very special for us. 00:38:47.840 --> 00:38:48.640 Indeed. 00:38:48.640 --> 00:38:51.440 We use that to, to build our distillery. 00:38:51.440 --> 00:38:54.320 And you can see like wonderful examples of it right way around. 00:38:54.320 --> 00:38:56.520 So I think we're putting it in the freezer. 00:38:56.520 --> 00:38:57.720 You don't want the ice to 00:38:57.720 --> 00:38:59.600 maybe to dilute your whiskey. 00:38:59.600 --> 00:39:00.960 Yeah. Just pop that in. 00:39:00.960 --> 00:39:02.520 That just gives it a little chill to your whiskey 00:39:02.520 --> 00:39:06.120 so it can be nice depending on, you know, when the occasion. 00:39:06.120 --> 00:39:07.720 I suppose if you want a little chill whiskey. 00:39:07.720 --> 00:39:09.120 It's good. Nice. 00:39:09.120 --> 00:39:09.920 Absolutely. 00:39:09.920 --> 00:39:12.800 Although it will always remind you every time you take it out 00:39:12.800 --> 00:39:16.160 that you need to be having this with the 26 year old. 00:39:19.320 --> 00:39:22.680 It's and last but not least, Alex, 00:39:22.680 --> 00:39:26.520 this is obviously a very special little chocolate treat. 00:39:26.520 --> 00:39:27.240 Is that right. 00:39:27.240 --> 00:39:30.200 We have this specially made for the a gift box 00:39:30.200 --> 00:39:32.880 so that you can experience our whiskey a little bit differently. 00:39:32.880 --> 00:39:35.440 Chocolate complements our whiskeys really well. 00:39:35.440 --> 00:39:38.640 And especially this one, all of those wonderful flavours that we have described 00:39:38.640 --> 00:39:42.040 tonight have been captured inside this wonderful chocolate. 00:39:42.160 --> 00:39:45.800 So when you actually bite into that, you'll taste the crystal malt aromas 00:39:45.800 --> 00:39:46.320 and flavours, 00:39:46.320 --> 00:39:49.560 the crème brûlées, the vanillas, the wonderful milk chocolate 00:39:49.560 --> 00:39:52.760 all captured in the wonderful treat that you can enjoy. 00:39:53.160 --> 00:39:54.240 As Colum would say. 00:39:54.240 --> 00:39:59.280 I always think really, a little bit of chocolate with Bushmills is just a winner. 00:39:59.320 --> 00:40:00.640 Really is just the winner. 00:40:00.640 --> 00:40:01.800 It's one of those whiskeys 00:40:01.800 --> 00:40:04.800 that complements and marries itself very well to chocolate. 00:40:04.800 --> 00:40:07.640 But, you know, I think we're being enjoying ourselves here. 00:40:07.640 --> 00:40:09.080 I think we're going to have to get an opportunity 00:40:09.080 --> 00:40:12.760 to give everyone the chance to do some, questions. 00:40:12.920 --> 00:40:16.000 But so I think before we do that, why don't we show the box 00:40:16.400 --> 00:40:17.160 Have we got the box? 00:40:17.160 --> 00:40:19.480 Yeah. Yeah. So I'm just going to show you this. 00:40:19.480 --> 00:40:22.520 Well, I'm delighted to be able to say 00:40:23.040 --> 00:40:26.800 It's bottled at 46% ABV and it's non chilled filtered, 00:40:26.800 --> 00:40:30.920 as we said, it's priced at £850 for the 750ml bottle, 00:40:31.320 --> 00:40:34.080 and it will be available at the end of this year at the distillery 00:40:34.080 --> 00:40:38.280 from the shop.bushmills.com online for UK and Ireland consumers. 00:40:38.640 --> 00:40:42.560 Key global travel retail hubs and retailers across the island of Ireland 00:40:42.560 --> 00:40:45.720 and other key global markets from Q1 2025. 00:40:45.720 --> 00:40:50.720 But I think you'll agree it is absolutely stunning in this beautiful packaging. 00:40:50.760 --> 00:40:52.520 I just think the colour is just fantastic. 00:40:52.520 --> 00:40:53.800 I like the colour. Gorgeous. 00:40:53.800 --> 00:40:55.680 It's such a beautiful bottle. 00:40:55.680 --> 00:40:56.960 And I think, as you can see 00:40:56.960 --> 00:41:01.280 from our complete range this evening, our prestige range from 25 through to 31. 00:41:01.600 --> 00:41:03.040 We're coming up to Christmas, 00:41:03.040 --> 00:41:05.480 what better gift would we not all love to receive 00:41:05.480 --> 00:41:07.000 one of these wonderful things. 00:41:07.000 --> 00:41:08.960 I think I would want all of them in my stocking, 00:41:08.960 --> 00:41:11.320 and so I think I need to start writing my note to Santa now. 00:41:11.320 --> 00:41:14.600 Well, I'd be dropping a few notes. Yeah a lot of them, 00:41:14.600 --> 00:41:17.160 so I won't be going out tonight the way so. 00:41:17.160 --> 00:41:18.120 Absolutely. 00:41:18.120 --> 00:41:22.440 So maybe now is an opportune time 00:41:22.840 --> 00:41:26.080 to maybe have a couple of questions from the floor here. 00:41:26.560 --> 00:41:31.800 And, I think there's quite a few people have, thankfully. 00:41:31.800 --> 00:41:33.160 And thank you for doing so. 00:41:33.160 --> 00:41:36.200 So, asked a few questions. 00:41:36.200 --> 00:41:38.200 So, have we got a few of them here? 00:41:38.200 --> 00:41:39.600 We do, and I'm delighted. 00:41:39.600 --> 00:41:41.320 Thank you all so much for your questions. 00:41:41.320 --> 00:41:42.760 So first up, 00:41:42.760 --> 00:41:46.720 how often do you check those old barrels to determine when the time is right? 00:41:47.040 --> 00:41:50.040 You must follow them for quite some time right? 00:41:50.840 --> 00:41:51.760 Absolutely. 00:41:51.760 --> 00:41:55.840 It is the best part of my day going in, and as Colum rightly said earlier 00:41:55.840 --> 00:42:00.280 opening those casks for the first time and knowing they're getting almost ready. 00:42:00.600 --> 00:42:03.400 But being able to go back on a regular daily basis to see that 00:42:03.400 --> 00:42:07.360 the flavour profiles are coming along, it's just the most exciting thing. 00:42:07.360 --> 00:42:10.480 But when you get the day, you think, you know what? 00:42:10.760 --> 00:42:12.360 I think that's perfect. 00:42:12.360 --> 00:42:13.560 There's no better buzz. 00:42:13.560 --> 00:42:16.680 It is honestly, the best day and the best job in the world 00:42:16.680 --> 00:42:18.600 to be able to say that you get to select these. 00:42:18.600 --> 00:42:23.480 So it is sometimes painstaking because you want it to be ready sooner than it is. 00:42:23.480 --> 00:42:25.320 And for an impatient person. 00:42:25.320 --> 00:42:26.640 But whiskey's worth waiting on. 00:42:26.640 --> 00:42:29.280 Bushmills whiskey is definitely a single malt. 00:42:29.280 --> 00:42:30.120 Oh, it's a long way up 00:42:30.120 --> 00:42:34.800 some of those warehouses. Some of our casks are in hard places to find 00:42:34.800 --> 00:42:38.400 They’re hidden away, so you can find. 00:42:39.120 --> 00:42:41.520 Do you experiment much with different woods? 00:42:41.520 --> 00:42:44.040 Are the casks always oak? 00:42:44.040 --> 00:42:45.800 Well, we're very lucky Colum aren’t we. 00:42:45.800 --> 00:42:48.360 Yeah, well, you know, it's something that's really. 00:42:48.360 --> 00:42:50.000 I suppose it's only us at the distillery, 00:42:50.000 --> 00:42:53.880 really know how much, different wood types and, different oaks 00:42:53.880 --> 00:42:55.560 that we have here. 00:42:55.560 --> 00:42:59.240 So, you know, for that, I suppose experimentation 00:42:59.240 --> 00:43:02.240 with whiskey, it takes so long, nothing happens quickly. 00:43:02.440 --> 00:43:06.320 So we would have many, many, many, different wood types. 00:43:06.640 --> 00:43:08.280 Here at the distillery, 00:43:08.280 --> 00:43:11.280 we see a range of them here, but there's many that people, I would say, 00:43:11.480 --> 00:43:15.320 don't know of what we have, what we have to wait for the future there. 00:43:15.600 --> 00:43:17.240 Our older whiskeys coming out. 00:43:17.240 --> 00:43:20.040 So we do have to do a lot of experimentation. 00:43:20.040 --> 00:43:25.280 We probably have over 60 or 70 different types of barrels, maturing at the moment. 00:43:25.480 --> 00:43:27.960 And there's only a fraction of them, actually, with the whiskey in the bottle. 00:43:27.960 --> 00:43:30.040 So yeah, but it just takes time. 00:43:30.040 --> 00:43:31.560 And, you know, it is really fun. 00:43:31.560 --> 00:43:35.520 But, it is innovative and a little bit arty. 00:43:35.600 --> 00:43:37.440 Maybe if that's the word you're. 00:43:37.520 --> 00:43:38.760 You’re allowed to say that. 00:43:39.360 --> 00:43:39.920 We're very 00:43:39.920 --> 00:43:43.440 lucky, Colum, aren't we, that we don't have to use just oak in Ireland? 00:43:43.720 --> 00:43:44.440 Well, that's another thing. 00:43:44.440 --> 00:43:44.760 I suppose. 00:43:44.760 --> 00:43:46.640 We are a little bit more flexible and we have. 00:43:46.640 --> 00:43:50.240 So we have used acacia wood, we have used other woods other than oak. 00:43:50.240 --> 00:43:54.240 Oak would be the predominant, wood type that we use. 00:43:54.240 --> 00:43:59.000 But we have that, flexibility to go out there and get other real premium 00:43:59.000 --> 00:44:02.640 hardwoods, to give us a different tastes and different nuances. 00:44:03.240 --> 00:44:05.920 Brilliant. We're very lucky. Yeah. 00:44:05.920 --> 00:44:09.600 What prompted the decision to experiment with Crystal malt in the first place? 00:44:10.800 --> 00:44:12.720 Well, again, it's always about innovation. 00:44:12.720 --> 00:44:14.640 It's always about things that are going to in our head. 00:44:14.640 --> 00:44:16.120 So really, I suppose, were 00:44:16.120 --> 00:44:18.360 we try and map out, well, what can we do with the malt, 00:44:18.360 --> 00:44:20.400 what can we do with the mash and what can we do it or mash. 00:44:20.400 --> 00:44:21.480 But what can we do with the wood? 00:44:21.480 --> 00:44:26.640 So really it was one of those things where we tried different types of, 00:44:28.440 --> 00:44:30.440 roasting different types of malts. 00:44:30.440 --> 00:44:34.320 And really for me, that was the one that gave the best taste and character. 00:44:34.600 --> 00:44:36.240 And that's the one that, that we picked. 00:44:36.240 --> 00:44:38.280 But again, it was 97. 00:44:38.280 --> 00:44:40.200 It was maybe 2002. 00:44:40.200 --> 00:44:42.200 So there's a long period between. 00:44:42.200 --> 00:44:45.360 So you have to make sure once you choose one you need to get it right. 00:44:45.360 --> 00:44:48.360 And fortunately, I think we got it right in this one. 00:44:48.480 --> 00:44:50.400 Yeah I would have to agree with that. 00:44:50.400 --> 00:44:55.160 And I suppose you know what is interesting and what you said there is that trying 00:44:55.160 --> 00:45:00.000 something new like that actually maybe sparks an idea in your mind. 00:45:00.000 --> 00:45:02.160 Oh, that work there. Yeah. 00:45:02.160 --> 00:45:03.560 I wonder if this is so, 00:45:03.560 --> 00:45:05.960 you know, it's thinking ahead on all these things as well. 00:45:05.960 --> 00:45:06.360 Yeah. 00:45:06.360 --> 00:45:09.720 Well you talk about layers and it really is about layers and layer upon layer of, 00:45:10.040 --> 00:45:13.680 different characters and different tastes that we lay down. 00:45:13.920 --> 00:45:14.480 Yeah. 00:45:14.480 --> 00:45:16.680 I mean, we never sit still, really, do we? 00:45:16.680 --> 00:45:17.280 We're always looking. 00:45:18.840 --> 00:45:20.240 It's the exciting thing to say. 00:45:20.240 --> 00:45:22.160 There is no boundaries that we can continue 00:45:22.160 --> 00:45:23.760 to innovate and keep trying something new. 00:45:23.760 --> 00:45:26.760 You can see. Super. 00:45:27.120 --> 00:45:30.000 Where were these whiskeys all chosen to be 46%. 00:45:30.000 --> 00:45:31.480 Are they cask strength? 00:45:31.480 --> 00:45:33.000 So, no, they're not cask strength. 00:45:33.000 --> 00:45:36.360 But we have chosen 46%, but they're not really far off cast. 00:45:36.360 --> 00:45:40.720 I mean, they're not, but it gives us a ability to give you a flavour profile 00:45:40.720 --> 00:45:44.280 that has all of those layers of flavour in there and bring it down to 40% 00:45:44.280 --> 00:45:47.640 if you want, or 43, but it just gives you much more complexity 00:45:47.640 --> 00:45:50.360 and flavour and really does give you that opportunity. 00:45:50.360 --> 00:45:53.760 Experience what we do when we are bringing cask strength, we put it's a consistent 00:45:54.120 --> 00:45:57.320 brand and flavour that we can guarantee the flavour profiles and strength 00:45:57.720 --> 00:46:00.720 for our prestige range and all of the different age ranges. 00:46:00.840 --> 00:46:03.360 And these whiskeys are going to be available ongoing, 00:46:03.360 --> 00:46:07.280 so that are part of our, core range and part of our prestige range. 00:46:07.280 --> 00:46:10.840 So we felt that there's a consistency at 46 00:46:11.160 --> 00:46:16.640 rather than, chopping and changing from year to year, 46.3 or 46.6. 00:46:16.920 --> 00:46:19.040 Now we said 46.0. 00:46:19.040 --> 00:46:22.200 We'll continue that and then we'll be able to continue that same test 00:46:22.560 --> 00:46:24.880 hopefully for the next 20, 30, 40 years. 00:46:24.880 --> 00:46:27.640 Yeah, I like this question. 00:46:27.640 --> 00:46:31.120 How would you describe the key differences in flavour, character 00:46:31.120 --> 00:46:36.120 between these Irish single malts and traditional Scotch single malts? 00:46:37.160 --> 00:46:40.160 I can't believe they asked that. 00:46:40.880 --> 00:46:44.640 So. Well, one, there's no comparison. 00:46:46.560 --> 00:46:48.240 Look, everyone has a different style. 00:46:48.240 --> 00:46:50.400 Scotland has a different style. 00:46:50.400 --> 00:46:52.040 U.S. is a different style. 00:46:52.040 --> 00:46:54.920 I happen to think that Bushmills has the best style. 00:46:54.920 --> 00:46:56.200 Okay. 00:46:56.200 --> 00:46:59.520 So I suppose we're built on our triple distilled for smoothness. 00:46:59.760 --> 00:47:01.080 Really, 00:47:01.080 --> 00:47:03.360 intense, I suppose, 00:47:03.360 --> 00:47:06.680 development and focus on the whole maturation side of things. 00:47:06.920 --> 00:47:09.720 And then we have both ages, 00:47:09.720 --> 00:47:11.760 and we have some younger whiskeys as well. 00:47:11.760 --> 00:47:16.000 So it's, it's unusual, really, to have, you know, younger whiskeys and blends 00:47:16.000 --> 00:47:19.560 within that sit alongside some of the oldest whiskeys in the world. 00:47:19.960 --> 00:47:21.520 Yeah. You know, I think it's magnificent. 00:47:21.520 --> 00:47:25.440 So really, I like to think of Bushmills as being a little bit different. 00:47:25.760 --> 00:47:29.040 But offering something to everybody within that. 00:47:29.480 --> 00:47:31.160 Yeah, absolutely. 00:47:31.160 --> 00:47:34.160 And intrinsically from here as well. 00:47:34.240 --> 00:47:37.320 That's what's fantastic and everything and something that is 00:47:37.320 --> 00:47:41.120 so rooted in this part of the world. Born and bred. 00:47:41.120 --> 00:47:42.720 For the world to enjoy. 00:47:42.720 --> 00:47:46.200 Shall we, shall we wrap the questions up at this stage? 00:47:46.200 --> 00:47:46.600 Very good. 00:47:46.600 --> 00:47:49.920 Let me, on behalf of everybody online, thank you 00:47:49.920 --> 00:47:53.560 both sincerely for this. And Colin before you go any further. 00:47:53.560 --> 00:47:56.400 Thank you. It's a privilege, to have you here. 00:47:56.400 --> 00:47:59.600 It's just amazing to have someone with your world 00:47:59.600 --> 00:48:03.480 renowned experience and expertise and artistic ability, 00:48:03.480 --> 00:48:06.760 because we always fancy ourselves as a little bit of an artist with whiskey, 00:48:06.760 --> 00:48:09.840 but we don't touch your skill, so thanks for coming as well. 00:48:09.840 --> 00:48:12.840 I fancy myself as a little, 00:48:13.080 --> 00:48:15.680 although I didn't have a hope. But thank you 00:48:15.680 --> 00:48:16.760 for bringing your daughter with you. 00:48:16.760 --> 00:48:19.680 Yeah, she would have been thrilled. 00:48:19.680 --> 00:48:22.800 And most of all, thank you to everybody. 00:48:22.960 --> 00:48:23.640 Thanks, everybody. 00:48:23.640 --> 00:48:27.120 We really hope that you enjoyed this evening. 00:48:27.120 --> 00:48:30.080 We hope you enjoyed it as much as we do. 00:48:30.080 --> 00:48:35.680 Did. And, here's to the rest of the evening. Alex would you... 00:48:36.120 --> 00:48:39.800 We can’t end this night without some special. Very traditional here at Bushmills. 00:48:40.080 --> 00:48:40.760 You have to join. 00:48:40.760 --> 00:48:43.160 So I'm gonna ask you all night to pick one of your glasses. 00:48:43.160 --> 00:48:45.760 I've enjoyed this evening. And join me in the toast. 00:48:45.760 --> 00:48:47.160 So here's to the wild. 00:48:47.160 --> 00:48:48.680 And here's to the free. 00:48:48.680 --> 00:48:51.080 Here's to you and here's to me. 00:48:51.080 --> 00:48:53.200 Here's to those that quietly do. 00:48:53.200 --> 00:48:55.320 This Bushmills moment goes to you. 00:48:55.320 --> 00:48:57.800 Cheers. Sláinte! 00:48:59.800 --> 00:49:00.360 There you go. 00:49:00.360 --> 00:49:01.280 Thanks, everybody. 00:49:01.280 --> 00:49:03.320 Thank you. Thank you to everyone.