1 00:00:00,210 --> 00:00:03,190 (slow paced music) 2 00:00:11,030 --> 00:00:13,020 - This is the story of whiskey 3 00:00:13,020 --> 00:00:14,080 and I start it right here in the heart of Tokyo. 4 00:00:14,080 --> 00:00:16,090 and I start it right here in the heart of Tokyo. 5 00:00:16,090 --> 00:00:17,600 Around these streets are bars crammed 6 00:00:17,600 --> 00:00:18,060 Around these streets are bars crammed 7 00:00:18,060 --> 00:00:21,050 with people imbibing the amber liquid. 8 00:00:21,050 --> 00:00:21,120 It'll be a fascinating journey, 9 00:00:21,120 --> 00:00:23,030 It'll be a fascinating journey, 10 00:00:23,030 --> 00:00:24,640 so come with me as I tell the story of 11 00:00:24,640 --> 00:00:26,000 so come with me as I tell the story of 12 00:00:26,000 --> 00:00:28,110 Scotland's gift to the world. 13 00:00:28,110 --> 00:00:28,160 (determined music) 14 00:00:28,160 --> 00:00:31,030 (determined music) 15 00:00:31,030 --> 00:00:31,680 I'm going on a pilgrimage to find out why 16 00:00:31,680 --> 00:00:33,070 I'm going on a pilgrimage to find out why 17 00:00:33,070 --> 00:00:35,200 such a simple drink has come to mean so much. 18 00:00:35,200 --> 00:00:37,010 such a simple drink has come to mean so much. 19 00:00:37,220 --> 00:00:38,720 - Hi, my name's Jim from Scotland. 20 00:00:38,720 --> 00:00:40,010 - Hi, my name's Jim from Scotland. 21 00:00:40,010 --> 00:00:41,240 - [Host] From the makers to the marketeers 22 00:00:41,240 --> 00:00:42,240 and the chemists to the cocktail makers 23 00:00:42,240 --> 00:00:44,080 and the chemists to the cocktail makers 24 00:00:44,080 --> 00:00:45,760 and from the Highlands to Hobart in Tasmania. 25 00:00:45,760 --> 00:00:48,020 and from the Highlands to Hobart in Tasmania. 26 00:00:50,010 --> 00:00:51,190 I'll be meeting the people and traveling 27 00:00:51,190 --> 00:00:52,800 to the places immersed in Scottish 28 00:00:52,800 --> 00:00:54,120 to the places immersed in Scottish 29 00:00:54,120 --> 00:00:56,120 whiskey's waddled. 30 00:00:56,120 --> 00:00:56,320 This is the tale of an ancient craft 31 00:00:56,320 --> 00:00:59,040 This is the tale of an ancient craft 32 00:00:59,040 --> 00:00:59,840 that became a global Colossus 33 00:00:59,840 --> 00:01:02,020 that became a global Colossus 34 00:01:02,020 --> 00:01:03,210 that is the tale of scotch. 35 00:01:03,210 --> 00:01:03,360 (determined music) 36 00:01:03,360 --> 00:01:06,190 (determined music) 37 00:01:12,210 --> 00:01:13,210 - [Narrator] The one country 38 00:01:13,210 --> 00:01:13,920 that has given it's name unchallengeably 39 00:01:13,920 --> 00:01:16,010 that has given it's name unchallengeably 40 00:01:16,010 --> 00:01:17,440 to a product that is known and accepted 41 00:01:17,440 --> 00:01:18,030 to a product that is known and accepted 42 00:01:18,030 --> 00:01:20,040 in every corner of the world. 43 00:01:20,040 --> 00:01:20,960 Scotch, enjoyed by all peoples on all occasions. 44 00:01:20,960 --> 00:01:23,220 Scotch, enjoyed by all peoples on all occasions. 45 00:01:23,220 --> 00:01:24,480 (ominous music) 46 00:01:24,480 --> 00:01:26,140 (ominous music) 47 00:01:28,200 --> 00:01:30,030 - [Host] For half a millennium 48 00:01:30,030 --> 00:01:31,520 Scotch whisky has been made by the fermenting 49 00:01:31,520 --> 00:01:32,220 Scotch whisky has been made by the fermenting 50 00:01:32,220 --> 00:01:35,040 and distilling of water and barley. 51 00:01:35,040 --> 00:01:36,140 and distilling of water and barley. 52 00:01:36,140 --> 00:01:38,130 The spirit these ingredients conjure up 53 00:01:38,130 --> 00:01:38,560 is then filtered into oak casks and left to mature. 54 00:01:38,560 --> 00:01:42,080 is then filtered into oak casks and left to mature. 55 00:01:42,080 --> 00:01:43,020 is then filtered into oak casks and left to mature. 56 00:01:43,020 --> 00:01:45,220 It is a raw simple recipe and yet 57 00:01:45,220 --> 00:01:45,600 the result is a drink loved by millions 58 00:01:45,600 --> 00:01:48,000 the result is a drink loved by millions 59 00:01:48,000 --> 00:01:49,120 of people across the planet. 60 00:01:49,120 --> 00:01:50,200 of people across the planet. 61 00:01:50,200 --> 00:01:52,190 - The nature of distillation is that distillers use 62 00:01:52,190 --> 00:01:52,640 what grow around them. 63 00:01:52,640 --> 00:01:54,080 what grow around them. 64 00:01:54,080 --> 00:01:56,100 You know so if you're in France you use grapes 65 00:01:56,100 --> 00:01:56,160 to make brandy. 66 00:01:56,160 --> 00:01:57,080 to make brandy. 67 00:01:57,080 --> 00:01:59,680 If you're in Mexico use agave to make mescal or tequila. 68 00:01:59,680 --> 00:02:00,240 If you're in Mexico use agave to make mescal or tequila. 69 00:02:00,240 --> 00:02:03,160 If you're in the Caribbean, use cane to make rum. 70 00:02:03,160 --> 00:02:03,200 And Scotland, Scotland's geology means we grow barley. 71 00:02:03,200 --> 00:02:06,720 And Scotland, Scotland's geology means we grow barley. 72 00:02:06,720 --> 00:02:07,090 And Scotland, Scotland's geology means we grow barley. 73 00:02:07,090 --> 00:02:09,210 So immediately you're talking about 74 00:02:09,210 --> 00:02:10,240 distillers having a sense of place 75 00:02:10,240 --> 00:02:11,180 distillers having a sense of place 76 00:02:11,180 --> 00:02:13,230 and a sense of location. 77 00:02:13,230 --> 00:02:13,760 And their spirits are embedded within the ground 78 00:02:13,760 --> 00:02:17,020 And their spirits are embedded within the ground 79 00:02:17,020 --> 00:02:17,280 and the soil and I would also argue 80 00:02:17,280 --> 00:02:19,060 and the soil and I would also argue 81 00:02:19,060 --> 00:02:20,800 the culture of that place. 82 00:02:20,800 --> 00:02:21,020 the culture of that place. 83 00:02:21,020 --> 00:02:24,200 - In simple terms it's distilled beer. 84 00:02:24,200 --> 00:02:24,320 And you know made from good Scottish barley normally 85 00:02:24,320 --> 00:02:27,840 And you know made from good Scottish barley normally 86 00:02:27,840 --> 00:02:28,140 And you know made from good Scottish barley normally 87 00:02:28,140 --> 00:02:30,060 and nice good water. 88 00:02:35,190 --> 00:02:38,400 - This is Scotland as seen through whisky. 89 00:02:38,400 --> 00:02:39,060 - This is Scotland as seen through whisky. 90 00:02:40,100 --> 00:02:41,920 Each light represents one of Scotland's 91 00:02:41,920 --> 00:02:42,090 Each light represents one of Scotland's 92 00:02:42,090 --> 00:02:45,060 118 working distilleries. 93 00:02:45,060 --> 00:02:45,440 Each twinkle is where the alchemy happens 94 00:02:45,440 --> 00:02:48,060 Each twinkle is where the alchemy happens 95 00:02:48,060 --> 00:02:48,960 and whisky is born. 96 00:02:48,960 --> 00:02:50,170 and whisky is born. 97 00:02:50,170 --> 00:02:52,480 By tradition there are five main whisky regions. 98 00:02:52,480 --> 00:02:54,000 By tradition there are five main whisky regions. 99 00:02:54,000 --> 00:02:54,210 Highland, 100 00:02:55,190 --> 00:02:56,000 Speyside, 101 00:02:56,000 --> 00:02:56,140 Speyside, 102 00:02:57,180 --> 00:02:58,140 Islay, 103 00:02:59,140 --> 00:02:59,520 Campbeltown, 104 00:02:59,520 --> 00:03:01,020 Campbeltown, 105 00:03:01,020 --> 00:03:02,020 and Lowland. 106 00:03:03,070 --> 00:03:05,110 Most of these distilleries produce malt whisky 107 00:03:05,110 --> 00:03:06,560 made from barley. 108 00:03:06,560 --> 00:03:07,030 made from barley. 109 00:03:07,030 --> 00:03:08,220 Some of it is drunk a single scotch 110 00:03:08,220 --> 00:03:10,080 but most of it goes into blended whisky. 111 00:03:10,080 --> 00:03:10,230 but most of it goes into blended whisky. 112 00:03:10,230 --> 00:03:13,160 And just as vital for blends is grain whiskey 113 00:03:13,160 --> 00:03:13,600 produced in seven distilleries across Scotland. 114 00:03:13,600 --> 00:03:17,040 produced in seven distilleries across Scotland. 115 00:03:17,040 --> 00:03:17,120 And when you view all of it together 116 00:03:17,120 --> 00:03:19,170 And when you view all of it together 117 00:03:19,170 --> 00:03:20,640 from this perspective its truly breathtaking. 118 00:03:20,640 --> 00:03:22,040 from this perspective its truly breathtaking. 119 00:03:22,040 --> 00:03:23,240 A tiny country on the 120 00:03:23,240 --> 00:03:24,160 fringes of northwestern Europe produces 121 00:03:24,160 --> 00:03:26,070 fringes of northwestern Europe produces 122 00:03:26,070 --> 00:03:27,680 an amber liquid that spreads around the world. 123 00:03:27,680 --> 00:03:29,140 an amber liquid that spreads around the world. 124 00:03:29,140 --> 00:03:31,200 No wonder Scotland regards itself as the home of whiskey. 125 00:03:31,200 --> 00:03:33,180 No wonder Scotland regards itself as the home of whiskey. 126 00:03:35,130 --> 00:03:37,020 It can feel as if that status is 127 00:03:37,020 --> 00:03:38,240 under threat from a number of pretenders to the throne. 128 00:03:38,240 --> 00:03:40,140 under threat from a number of pretenders to the throne. 129 00:03:40,140 --> 00:03:41,760 Fellow whiskey giants like Japan and America 130 00:03:41,760 --> 00:03:42,220 Fellow whiskey giants like Japan and America 131 00:03:42,220 --> 00:03:45,000 are chasing Scotland's crown. 132 00:03:45,000 --> 00:03:45,280 Scottish distilleries are being bought up 133 00:03:45,280 --> 00:03:47,010 Scottish distilleries are being bought up 134 00:03:47,010 --> 00:03:48,800 by multinational companies. 135 00:03:48,800 --> 00:03:49,150 by multinational companies. 136 00:03:49,150 --> 00:03:52,160 And there is an energetic craft whisky movement 137 00:03:52,160 --> 00:03:52,320 with fresh methods of production. 138 00:03:52,320 --> 00:03:54,200 with fresh methods of production. 139 00:03:54,200 --> 00:03:55,840 Scotch is at a crossroads. 140 00:03:55,840 --> 00:03:57,020 Scotch is at a crossroads. 141 00:03:57,020 --> 00:03:59,000 No pretender though, will ever have Scotch 142 00:03:59,000 --> 00:03:59,360 whisky's greatest advantage. 143 00:03:59,360 --> 00:04:01,010 whisky's greatest advantage. 144 00:04:01,010 --> 00:04:02,880 The way it is interlaced with the identity 145 00:04:02,880 --> 00:04:03,110 The way it is interlaced with the identity 146 00:04:03,110 --> 00:04:05,030 of an entire nation. 147 00:04:06,030 --> 00:04:06,400 - The production of whiskey 148 00:04:06,400 --> 00:04:07,170 - The production of whiskey 149 00:04:07,170 --> 00:04:09,920 is sort of woven into the texture and fabric 150 00:04:09,920 --> 00:04:10,100 is sort of woven into the texture and fabric 151 00:04:10,100 --> 00:04:13,440 of the nation from Lowlands to Highlands. 152 00:04:13,440 --> 00:04:14,060 of the nation from Lowlands to Highlands. 153 00:04:14,060 --> 00:04:15,190 You don't get too far without 154 00:04:15,190 --> 00:04:16,960 being touched by whiskey in one respect or another okay. 155 00:04:16,960 --> 00:04:19,110 being touched by whiskey in one respect or another okay. 156 00:04:19,110 --> 00:04:20,480 So it's footprint covers the nation. 157 00:04:20,480 --> 00:04:21,200 So it's footprint covers the nation. 158 00:04:21,200 --> 00:04:23,020 - It's a bit like in Canada 159 00:04:23,020 --> 00:04:24,000 people talk about oh the Mounties are 160 00:04:24,000 --> 00:04:25,010 people talk about oh the Mounties are 161 00:04:25,010 --> 00:04:27,000 you know part of Canadian fabric and the 162 00:04:27,000 --> 00:04:27,520 maple leaf and things like that. 163 00:04:27,520 --> 00:04:28,060 maple leaf and things like that. 164 00:04:28,060 --> 00:04:30,120 You have these symbols that represent a country 165 00:04:30,120 --> 00:04:31,040 and I have to say if ever there was a 166 00:04:31,040 --> 00:04:31,210 and I have to say if ever there was a 167 00:04:31,210 --> 00:04:33,180 symbol that represented a country Scotch whisky 168 00:04:33,180 --> 00:04:34,560 has got to take the top honors. 169 00:04:34,560 --> 00:04:36,080 has got to take the top honors. 170 00:04:36,080 --> 00:04:38,080 - Passion I think is the one word if 171 00:04:38,080 --> 00:04:38,240 - Passion I think is the one word if 172 00:04:38,240 --> 00:04:41,100 somebody said how would you describe and 173 00:04:41,100 --> 00:04:41,600 define scotch, passion. 174 00:04:41,600 --> 00:04:43,190 define scotch, passion. 175 00:04:43,190 --> 00:04:45,120 And that's from the people who create it to the people 176 00:04:45,120 --> 00:04:45,180 And that's from the people who create it to the people 177 00:04:45,180 --> 00:04:48,120 who drink it to the people who market it 178 00:04:48,120 --> 00:04:48,640 and package it, passion is always at the 179 00:04:48,640 --> 00:04:50,200 and package it, passion is always at the 180 00:04:50,200 --> 00:04:52,090 heart of scotch. 181 00:04:52,090 --> 00:04:52,160 - The writer Charlie McLean described it as 182 00:04:52,160 --> 00:04:53,220 - The writer Charlie McLean described it as 183 00:04:53,220 --> 00:04:55,230 the blood of one small nation. 184 00:04:55,230 --> 00:04:55,680 (slow paced music) 185 00:04:55,680 --> 00:04:58,210 (slow paced music) 186 00:05:03,190 --> 00:05:06,110 - This is a drink of heartfelt sentiment 187 00:05:06,110 --> 00:05:06,240 and a character trait of Scotland itself. 188 00:05:06,240 --> 00:05:09,090 and a character trait of Scotland itself. 189 00:05:09,090 --> 00:05:09,760 Yet the dram reaches our lips via a 190 00:05:09,760 --> 00:05:11,190 Yet the dram reaches our lips via a 191 00:05:11,190 --> 00:05:13,210 colossal global industry. 192 00:05:17,040 --> 00:05:19,050 In whiskey there is money, 193 00:05:19,050 --> 00:05:20,150 vast amounts of it. 194 00:05:20,150 --> 00:05:20,320 And down the years multinational companies 195 00:05:20,320 --> 00:05:22,170 And down the years multinational companies 196 00:05:22,170 --> 00:05:23,840 some from outside of Scotland in the UK 197 00:05:23,840 --> 00:05:24,170 some from outside of Scotland in the UK 198 00:05:24,170 --> 00:05:27,040 have bought up Scotland's whiskey distilleries. 199 00:05:27,040 --> 00:05:27,360 The largest is Diageo, a British company 200 00:05:27,360 --> 00:05:29,230 The largest is Diageo, a British company 201 00:05:29,230 --> 00:05:30,880 which own 28. 202 00:05:30,880 --> 00:05:31,000 which own 28. 203 00:05:32,010 --> 00:05:34,400 Chiva's brothers, a French company owned 15. 204 00:05:34,400 --> 00:05:36,040 Chiva's brothers, a French company owned 15. 205 00:05:36,040 --> 00:05:37,920 Largely concentrated around Speyside. 206 00:05:37,920 --> 00:05:38,130 Largely concentrated around Speyside. 207 00:05:38,130 --> 00:05:40,240 And in fact, France is still the largest 208 00:05:40,240 --> 00:05:41,440 consumer of Scotch whisky in the world. 209 00:05:41,440 --> 00:05:43,090 consumer of Scotch whisky in the world. 210 00:05:43,090 --> 00:05:44,960 Bacardi has another five. 211 00:05:44,960 --> 00:05:45,150 Bacardi has another five. 212 00:05:45,150 --> 00:05:47,170 Beam Suntory, a Japanese company, 213 00:05:47,170 --> 00:05:48,480 has five as do Thai in Philippine corporations. 214 00:05:48,480 --> 00:05:51,160 has five as do Thai in Philippine corporations. 215 00:05:51,160 --> 00:05:52,000 Large-scale Scottish ownership is sadly rare. 216 00:05:52,000 --> 00:05:54,160 Large-scale Scottish ownership is sadly rare. 217 00:05:54,160 --> 00:05:55,520 William Grant has five distilleries, 218 00:05:55,520 --> 00:05:56,220 William Grant has five distilleries, 219 00:05:56,220 --> 00:05:58,150 Edrington four. 220 00:05:58,150 --> 00:05:59,040 And right across Scotland you have 221 00:05:59,040 --> 00:05:59,240 And right across Scotland you have 222 00:05:59,240 --> 00:06:01,150 the independents like Spring Bank 223 00:06:01,150 --> 00:06:02,560 and Campbeltown or the new craft distilleries 224 00:06:02,560 --> 00:06:04,200 and Campbeltown or the new craft distilleries 225 00:06:04,200 --> 00:06:06,080 which are part of a burgeoning scene. 226 00:06:06,080 --> 00:06:07,140 which are part of a burgeoning scene. 227 00:06:07,140 --> 00:06:09,150 But there's also a sadness 228 00:06:09,150 --> 00:06:09,600 in the fact that whisky has moved so far 229 00:06:09,600 --> 00:06:11,130 in the fact that whisky has moved so far 230 00:06:11,130 --> 00:06:13,120 from it's homely origins and that only a fraction 231 00:06:13,120 --> 00:06:14,100 from it's homely origins and that only a fraction 232 00:06:14,100 --> 00:06:16,640 of the vast wealth it creates stays within these shores. 233 00:06:16,640 --> 00:06:18,030 of the vast wealth it creates stays within these shores. 234 00:06:18,030 --> 00:06:20,000 This is so much more than a drink. 235 00:06:20,000 --> 00:06:20,160 It's an industry, it's a brand. 236 00:06:20,160 --> 00:06:22,220 It's an industry, it's a brand. 237 00:06:22,220 --> 00:06:23,680 (slow paced music) 238 00:06:23,680 --> 00:06:25,190 (slow paced music) 239 00:06:30,040 --> 00:06:30,720 This is Sterling, the ancient capital of Scotland. 240 00:06:30,720 --> 00:06:33,050 This is Sterling, the ancient capital of Scotland. 241 00:06:33,050 --> 00:06:34,240 And looking east from here towards Oliver, 242 00:06:34,240 --> 00:06:35,120 And looking east from here towards Oliver, 243 00:06:35,120 --> 00:06:37,760 lying between us is another capital. 244 00:06:37,760 --> 00:06:38,140 lying between us is another capital. 245 00:06:38,140 --> 00:06:41,030 It's the capital of the biggest manufacturer 246 00:06:41,030 --> 00:06:41,280 of spirits in the world. 247 00:06:41,280 --> 00:06:43,080 of spirits in the world. 248 00:06:43,080 --> 00:06:44,800 There's also the biggest manufacturer of Scotch whisky 249 00:06:44,800 --> 00:06:46,140 There's also the biggest manufacturer of Scotch whisky 250 00:06:46,140 --> 00:06:48,050 and it's owned by Diageo 251 00:06:48,050 --> 00:06:48,320 and it is an effect, an empire. 252 00:06:48,320 --> 00:06:50,200 and it is an effect, an empire. 253 00:06:52,010 --> 00:06:54,230 (triumphant music) 254 00:06:54,230 --> 00:06:55,360 Diageo's black grange warehouse site 255 00:06:55,360 --> 00:06:57,030 Diageo's black grange warehouse site 256 00:06:57,030 --> 00:06:58,880 stretches out over 250 acres 257 00:06:58,880 --> 00:07:00,040 stretches out over 250 acres 258 00:07:00,040 --> 00:07:02,070 and has the capacity to store over 259 00:07:02,070 --> 00:07:02,400 3 million casks of whiskey. 260 00:07:02,400 --> 00:07:04,130 3 million casks of whiskey. 261 00:07:05,150 --> 00:07:05,920 There are 10 miles of roadway here 262 00:07:05,920 --> 00:07:07,190 There are 10 miles of roadway here 263 00:07:07,190 --> 00:07:09,440 and Blackgrange even has its own fire brigade. 264 00:07:09,440 --> 00:07:11,200 and Blackgrange even has its own fire brigade. 265 00:07:11,200 --> 00:07:12,960 It is just one portion of this 50 billion 266 00:07:12,960 --> 00:07:14,150 It is just one portion of this 50 billion 267 00:07:14,150 --> 00:07:16,090 pound drinks company. 268 00:07:18,040 --> 00:07:20,000 - Well, I think empire is probably a key word, 269 00:07:20,000 --> 00:07:22,090 because the growth of Scotch 270 00:07:23,140 --> 00:07:23,520 really went in parallel with two or three things. 271 00:07:23,520 --> 00:07:25,220 really went in parallel with two or three things. 272 00:07:25,220 --> 00:07:27,040 The first was the growth of the British Empire, 273 00:07:27,040 --> 00:07:29,000 The first was the growth of the British Empire, 274 00:07:29,000 --> 00:07:30,160 the colonial economy, 275 00:07:30,160 --> 00:07:30,560 Scotsmen travelling all over the world 276 00:07:30,560 --> 00:07:32,130 Scotsmen travelling all over the world 277 00:07:32,130 --> 00:07:34,080 taking a thirst and a love for whisky with them. 278 00:07:34,080 --> 00:07:35,140 taking a thirst and a love for whisky with them. 279 00:07:35,140 --> 00:07:37,200 which is really what promoted the earliest exports 280 00:07:37,200 --> 00:07:37,600 in the 1850s and 1860s. 281 00:07:37,600 --> 00:07:39,180 in the 1850s and 1860s. 282 00:07:41,060 --> 00:07:41,120 And then from the Empire you have the growth 283 00:07:41,120 --> 00:07:43,050 And then from the Empire you have the growth 284 00:07:43,050 --> 00:07:44,640 of global economies, 285 00:07:44,640 --> 00:07:45,120 of global economies, 286 00:07:45,120 --> 00:07:48,110 and Scotch whisky, whether people like it or not, 287 00:07:48,110 --> 00:07:48,160 is a global drink. 288 00:07:48,160 --> 00:07:49,150 is a global drink. 289 00:07:49,150 --> 00:07:51,680 It's Scotland's gift of the world. 290 00:07:51,680 --> 00:07:52,100 It's Scotland's gift of the world. 291 00:07:52,100 --> 00:07:53,060 And it was-- 292 00:07:53,060 --> 00:07:54,050 - That's a lovely way of putting it. 293 00:07:54,050 --> 00:07:55,020 - It is, isn't it? 294 00:07:55,020 --> 00:07:55,200 - It is our gift of the world, yes. 295 00:07:55,200 --> 00:07:56,110 - It is our gift of the world, yes. 296 00:07:56,110 --> 00:07:57,070 - It's absolutely true. 297 00:07:57,070 --> 00:07:58,720 And along with that went, I think, another gift 298 00:07:58,720 --> 00:07:59,140 And along with that went, I think, another gift 299 00:07:59,140 --> 00:08:02,070 from Scotland, which was in the late 19th 300 00:08:02,070 --> 00:08:02,240 and early 20th century, 301 00:08:02,240 --> 00:08:03,200 and early 20th century, 302 00:08:03,200 --> 00:08:05,760 astonishing visionary entrepreneurship. 303 00:08:05,760 --> 00:08:06,220 astonishing visionary entrepreneurship. 304 00:08:06,220 --> 00:08:08,140 You know, the people like the Ballantines 305 00:08:08,140 --> 00:08:09,100 and the Chivas brothers, 306 00:08:09,100 --> 00:08:09,280 and the Johnnie Walkers and the Dewars, 307 00:08:09,280 --> 00:08:11,200 and the Johnnie Walkers and the Dewars, 308 00:08:11,200 --> 00:08:12,800 these guys who took this crofting thing, 309 00:08:12,800 --> 00:08:14,210 these guys who took this crofting thing, 310 00:08:14,210 --> 00:08:16,100 this wonderful drink, 311 00:08:16,100 --> 00:08:16,320 and had the vision to turn it into something 312 00:08:16,320 --> 00:08:18,060 and had the vision to turn it into something 313 00:08:18,060 --> 00:08:19,840 on an absolutely global scale. 314 00:08:19,840 --> 00:08:20,020 on an absolutely global scale. 315 00:08:20,020 --> 00:08:21,100 Which meant inventing things like, 316 00:08:21,100 --> 00:08:23,360 what you're seeing today was invented about 100 years ago. 317 00:08:23,360 --> 00:08:24,130 what you're seeing today was invented about 100 years ago. 318 00:08:24,130 --> 00:08:26,090 The logistics on a huge scale 319 00:08:26,090 --> 00:08:26,880 that people never thought of doing. 320 00:08:26,880 --> 00:08:27,220 that people never thought of doing. 321 00:08:27,220 --> 00:08:29,210 - The fundamentals are still the same. 322 00:08:29,210 --> 00:08:30,180 - Absolutely the same. 323 00:08:30,180 --> 00:08:30,400 - And the process has been refined. 324 00:08:30,400 --> 00:08:31,240 - And the process has been refined. 325 00:08:31,240 --> 00:08:32,200 - Yeah. 326 00:08:32,200 --> 00:08:33,240 The process has been refined, 327 00:08:33,240 --> 00:08:33,920 but the thing about these early entrepreneurs, 328 00:08:33,920 --> 00:08:36,100 but the thing about these early entrepreneurs, 329 00:08:36,100 --> 00:08:37,440 which actually is what you've been seeing as well today, 330 00:08:37,440 --> 00:08:39,010 which actually is what you've been seeing as well today, 331 00:08:39,010 --> 00:08:40,960 they were obsessed by quality. 332 00:08:40,960 --> 00:08:41,090 they were obsessed by quality. 333 00:08:41,090 --> 00:08:44,480 They're obsessed by quality and obsessed by consistency. 334 00:08:44,480 --> 00:08:45,030 They're obsessed by quality and obsessed by consistency. 335 00:08:45,030 --> 00:08:48,000 So how you make your stills, how you make your barrels, 336 00:08:48,000 --> 00:08:48,070 So how you make your stills, how you make your barrels, 337 00:08:48,070 --> 00:08:50,080 how you put your blends together, 338 00:08:50,080 --> 00:08:51,180 is what's going to give you the drink 339 00:08:51,180 --> 00:08:51,520 that will conquer the world. 340 00:08:51,520 --> 00:08:53,090 that will conquer the world. 341 00:08:53,090 --> 00:08:54,240 And that's what they wanted to do then, 342 00:08:54,240 --> 00:08:55,040 and that's what we do now, 343 00:08:55,040 --> 00:08:55,220 and that's what we do now, 344 00:08:55,220 --> 00:08:58,180 we just do it at this huge scale. 345 00:08:58,180 --> 00:08:58,560 - [Host] Where the small distillery or industrial titan, 346 00:08:58,560 --> 00:09:01,170 - [Host] Where the small distillery or industrial titan, 347 00:09:01,170 --> 00:09:02,080 whiskey is underpinned by traditional craft skills. 348 00:09:02,080 --> 00:09:05,600 whiskey is underpinned by traditional craft skills. 349 00:09:05,600 --> 00:09:06,070 whiskey is underpinned by traditional craft skills. 350 00:09:06,070 --> 00:09:09,120 Whiskey production will always need human hands. 351 00:09:09,120 --> 00:09:09,210 Whiskey production will always need human hands. 352 00:09:09,210 --> 00:09:12,160 Despite its own size Diageo seem to know 353 00:09:12,160 --> 00:09:12,640 this homely truth as I found in visits 354 00:09:12,640 --> 00:09:15,110 this homely truth as I found in visits 355 00:09:15,110 --> 00:09:16,160 to their coppersmiths and then cooperage. 356 00:09:16,160 --> 00:09:18,240 to their coppersmiths and then cooperage. 357 00:09:18,240 --> 00:09:19,680 Charlie where are we going now? 358 00:09:19,680 --> 00:09:20,160 Charlie where are we going now? 359 00:09:20,160 --> 00:09:23,000 - So this is the copper shop where we 360 00:09:23,000 --> 00:09:23,200 fabricate all the copper cells. 361 00:09:23,200 --> 00:09:24,240 fabricate all the copper cells. 362 00:09:24,240 --> 00:09:26,720 We obviously have to keep it separate from 363 00:09:26,720 --> 00:09:27,140 We obviously have to keep it separate from 364 00:09:27,140 --> 00:09:29,200 the other metals that we are fabricate 365 00:09:29,200 --> 00:09:30,240 and then so we don't get cross-contamination 366 00:09:30,240 --> 00:09:32,020 and then so we don't get cross-contamination 367 00:09:32,020 --> 00:09:33,760 of the different materials. 368 00:09:33,760 --> 00:09:34,160 of the different materials. 369 00:09:34,160 --> 00:09:36,050 - They're beautiful beasts, aren't they? 370 00:09:36,050 --> 00:09:37,080 I love them! 371 00:09:37,080 --> 00:09:37,280 I love the way the light catches them, 372 00:09:37,280 --> 00:09:39,020 I love the way the light catches them, 373 00:09:39,020 --> 00:09:40,200 you know, the burnished copper. 374 00:09:40,200 --> 00:09:40,800 - [Charlie] They actually look like sculptures in copper. 375 00:09:40,800 --> 00:09:42,120 - [Charlie] They actually look like sculptures in copper. 376 00:09:42,120 --> 00:09:43,140 - [Host] They do. 377 00:09:43,140 --> 00:09:44,150 - [Charlie] They are like works of art. 378 00:09:44,150 --> 00:09:44,320 - There are different shapes, 379 00:09:44,320 --> 00:09:45,150 - There are different shapes, 380 00:09:45,150 --> 00:09:47,120 different shapes for different distilleries. 381 00:09:47,120 --> 00:09:47,840 - Yes. 382 00:09:47,840 --> 00:09:48,160 - Yes. 383 00:09:48,160 --> 00:09:50,210 - So these are made to order? 384 00:09:50,210 --> 00:09:51,360 - Yes, these are for Mannochmore. 385 00:09:51,360 --> 00:09:52,210 - Yes, these are for Mannochmore. 386 00:09:52,210 --> 00:09:53,240 And if we went back, 387 00:09:53,240 --> 00:09:54,880 I'll have the original engineering drawings for these. 388 00:09:54,880 --> 00:09:56,080 I'll have the original engineering drawings for these. 389 00:09:56,080 --> 00:09:58,060 So we don't have to design ourselves, 390 00:09:58,060 --> 00:09:58,400 we just replicate exactly 391 00:09:58,400 --> 00:09:59,240 we just replicate exactly 392 00:09:59,240 --> 00:10:01,920 what they've got in the distillery. 393 00:10:01,920 --> 00:10:02,210 what they've got in the distillery. 394 00:10:06,060 --> 00:10:08,080 - You have to touch it, don't you? 395 00:10:08,080 --> 00:10:08,960 It feels alive, it really does, and hear the echo. 396 00:10:08,960 --> 00:10:12,120 It feels alive, it really does, and hear the echo. 397 00:10:13,200 --> 00:10:15,220 Most of this is done by hand? 398 00:10:15,220 --> 00:10:16,000 - All of the important parts are done by hand, yes. 399 00:10:16,000 --> 00:10:19,000 - All of the important parts are done by hand, yes. 400 00:10:19,000 --> 00:10:19,520 The shape of the still is probably the most critical part 401 00:10:19,520 --> 00:10:22,190 The shape of the still is probably the most critical part 402 00:10:22,190 --> 00:10:23,040 in the whisky-making process. 403 00:10:23,040 --> 00:10:24,210 in the whisky-making process. 404 00:10:24,210 --> 00:10:26,050 What happens is, 405 00:10:27,060 --> 00:10:29,160 as the spirit vapours run up, 406 00:10:29,160 --> 00:10:30,080 more and more of them will condense 407 00:10:30,080 --> 00:10:30,230 more and more of them will condense 408 00:10:30,230 --> 00:10:32,180 on the side of the still. 409 00:10:32,180 --> 00:10:33,600 They'll run back down into liquid, and be re-distilled. 410 00:10:33,600 --> 00:10:36,010 They'll run back down into liquid, and be re-distilled. 411 00:10:36,010 --> 00:10:37,120 And the more times that happens, 412 00:10:37,120 --> 00:10:37,150 And the more times that happens, 413 00:10:37,150 --> 00:10:40,640 the lighter the character of the whisky you will get. 414 00:10:40,640 --> 00:10:41,190 the lighter the character of the whisky you will get. 415 00:10:42,150 --> 00:10:43,210 - And that will ultimately affect 416 00:10:43,210 --> 00:10:44,160 the final flavour of the whisky? 417 00:10:44,160 --> 00:10:45,030 the final flavour of the whisky? 418 00:10:45,030 --> 00:10:46,230 - It takes the character of the whisky, yes. 419 00:10:46,230 --> 00:10:47,680 - [Host] Fittingly, for a drink steeped in mythology, 420 00:10:47,680 --> 00:10:49,230 - [Host] Fittingly, for a drink steeped in mythology, 421 00:10:49,230 --> 00:10:51,200 there seems to be little agreement about what exactly 422 00:10:51,200 --> 00:10:52,140 there seems to be little agreement about what exactly 423 00:10:52,140 --> 00:10:54,200 makes whisky's flavour. 424 00:10:54,200 --> 00:10:54,720 - [Charlie] You cannot make whisky unless you use copper. 425 00:10:54,720 --> 00:10:57,130 - [Charlie] You cannot make whisky unless you use copper. 426 00:10:57,130 --> 00:10:58,100 - You would say that. 427 00:10:58,100 --> 00:10:58,240 - No, no, the scientists, 428 00:10:58,240 --> 00:10:59,220 - No, no, the scientists, 429 00:10:59,220 --> 00:11:01,760 the clever people have tried, not me. 430 00:11:01,760 --> 00:11:03,140 the clever people have tried, not me. 431 00:11:03,140 --> 00:11:05,280 They have tried in the past, it's got to be copper. 432 00:11:05,280 --> 00:11:06,000 They have tried in the past, it's got to be copper. 433 00:11:06,000 --> 00:11:08,080 - Tell me, how much do you think the copper influences 434 00:11:08,080 --> 00:11:08,800 the final taste of the whisky? 435 00:11:08,800 --> 00:11:10,060 the final taste of the whisky? 436 00:11:10,060 --> 00:11:11,020 - Absolutely. 437 00:11:11,020 --> 00:11:12,320 You can put it in barrels to get flavour enhancement 438 00:11:12,320 --> 00:11:14,150 You can put it in barrels to get flavour enhancement 439 00:11:14,150 --> 00:11:15,100 and copper determines-- 440 00:11:15,100 --> 00:11:15,840 - What do you mean you can put it in barrels? 441 00:11:15,840 --> 00:11:16,110 - What do you mean you can put it in barrels? 442 00:11:16,110 --> 00:11:17,200 You have to put it in barrels. 443 00:11:17,200 --> 00:11:19,360 - You but you can do it in different types of barrels 444 00:11:19,360 --> 00:11:20,000 - You but you can do it in different types of barrels 445 00:11:20,000 --> 00:11:22,170 to get flavour enhancements. 446 00:11:22,170 --> 00:11:22,880 But copper's the most important part 447 00:11:22,880 --> 00:11:24,020 But copper's the most important part 448 00:11:24,020 --> 00:11:25,120 of the whisky-making process. 449 00:11:25,120 --> 00:11:26,400 That determines the character of your whisky. 450 00:11:26,400 --> 00:11:28,090 That determines the character of your whisky. 451 00:11:28,090 --> 00:11:29,920 - You're a hard man to argue with, Charlie. 452 00:11:29,920 --> 00:11:32,050 - You're a hard man to argue with, Charlie. 453 00:11:32,050 --> 00:11:33,440 (loud thuds) 454 00:11:33,440 --> 00:11:34,090 (loud thuds) 455 00:11:34,090 --> 00:11:36,040 By law all scotch whiskeys 456 00:11:36,040 --> 00:11:36,960 for the home market have to mature for 457 00:11:36,960 --> 00:11:37,180 for the home market have to mature for 458 00:11:37,180 --> 00:11:40,010 at least three years and the casks in 459 00:11:40,010 --> 00:11:40,480 which they're stored are all important. 460 00:11:40,480 --> 00:11:42,030 which they're stored are all important. 461 00:11:42,030 --> 00:11:44,000 Used cherry casks made of stout Spanish oak 462 00:11:44,000 --> 00:11:45,070 Used cherry casks made of stout Spanish oak 463 00:11:45,070 --> 00:11:47,520 have a special place in the scotch whiskey industry. 464 00:11:47,520 --> 00:11:49,110 have a special place in the scotch whiskey industry. 465 00:11:51,140 --> 00:11:53,080 So what are these guys doing? 466 00:11:53,080 --> 00:11:54,560 - Well what they are doing here David is 467 00:11:54,560 --> 00:11:55,040 - Well what they are doing here David is 468 00:11:55,040 --> 00:11:57,050 these are actually ex-wine casks that have been 469 00:11:57,050 --> 00:11:58,080 broken down and palletised. 470 00:11:58,080 --> 00:11:59,190 broken down and palletised. 471 00:11:59,190 --> 00:12:01,600 So basically have been used in the wine industry. 472 00:12:01,600 --> 00:12:02,120 So basically have been used in the wine industry. 473 00:12:02,120 --> 00:12:04,070 What the guys are doing is taking them off the parts 474 00:12:04,070 --> 00:12:05,120 and putting them onto the bottles here. 475 00:12:05,120 --> 00:12:06,100 and putting them onto the bottles here. 476 00:12:06,100 --> 00:12:08,180 And typically will raise that cask. 477 00:12:08,180 --> 00:12:08,640 So you can see from that Steve 478 00:12:08,640 --> 00:12:10,100 So you can see from that Steve 479 00:12:10,100 --> 00:12:12,150 that's actually been a red wine cask. 480 00:12:12,150 --> 00:12:12,160 So what we will do with that is 481 00:12:12,160 --> 00:12:14,060 So what we will do with that is 482 00:12:14,060 --> 00:12:15,680 through the process we will refire our cask 483 00:12:15,680 --> 00:12:16,210 through the process we will refire our cask 484 00:12:16,210 --> 00:12:19,160 and put a nice char on that cask. 485 00:12:19,160 --> 00:12:19,200 That's exactly what we're looking for. 486 00:12:19,200 --> 00:12:21,070 That's exactly what we're looking for. 487 00:12:21,070 --> 00:12:22,720 The cask is the most important thing 488 00:12:22,720 --> 00:12:23,220 The cask is the most important thing 489 00:12:23,220 --> 00:12:25,180 for the whiskey industry. 490 00:12:25,180 --> 00:12:26,240 That's where the whiskey is mature 491 00:12:26,240 --> 00:12:28,010 That's where the whiskey is mature 492 00:12:28,010 --> 00:12:29,760 and that's where it gets its flavor and it's color from. 493 00:12:29,760 --> 00:12:30,110 and that's where it gets its flavor and it's color from. 494 00:12:30,110 --> 00:12:32,010 It's very important to the whiskey. 495 00:12:32,010 --> 00:12:32,230 The whiskey industry. 496 00:12:32,230 --> 00:12:33,280 - There you see the copper workers 497 00:12:33,280 --> 00:12:34,190 - There you see the copper workers 498 00:12:34,190 --> 00:12:35,210 when they make the stills who would 499 00:12:35,210 --> 00:12:36,800 would just agree with you, I agree with you. 500 00:12:36,800 --> 00:12:37,230 would just agree with you, I agree with you. 501 00:12:37,230 --> 00:12:39,150 I think it's the cast that makes it, 502 00:12:39,150 --> 00:12:40,320 that gives you the predominant taste in the whiskey. 503 00:12:40,320 --> 00:12:41,200 that gives you the predominant taste in the whiskey. 504 00:12:41,200 --> 00:12:43,840 - Yeah, I mean the coppersmiths play a very important part, 505 00:12:43,840 --> 00:12:44,210 - Yeah, I mean the coppersmiths play a very important part, 506 00:12:44,210 --> 00:12:47,230 you know, for distinctive distilleries 507 00:12:47,230 --> 00:12:47,360 and getting the flavour as well. 508 00:12:47,360 --> 00:12:50,100 and getting the flavour as well. 509 00:12:50,100 --> 00:12:50,880 But for me the important part is really the casting. 510 00:12:50,880 --> 00:12:53,040 But for me the important part is really the casting. 511 00:12:53,040 --> 00:12:54,400 How it goes through the maturation process 512 00:12:54,400 --> 00:12:55,080 How it goes through the maturation process 513 00:12:55,080 --> 00:12:57,920 and the warehouses so it's very important for us. 514 00:12:57,920 --> 00:12:58,020 and the warehouses so it's very important for us. 515 00:12:58,020 --> 00:12:59,230 - What puts the flavor into a whiskey 516 00:12:59,230 --> 00:13:01,040 are a lot of things. 517 00:13:01,040 --> 00:13:01,440 And sometimes you easily say that it's 518 00:13:01,440 --> 00:13:04,230 And sometimes you easily say that it's 519 00:13:04,230 --> 00:13:04,960 around 60 70% of the flavor comes 520 00:13:04,960 --> 00:13:07,030 around 60 70% of the flavor comes 521 00:13:07,030 --> 00:13:08,480 from the barrel, from the maturation, 522 00:13:08,480 --> 00:13:09,060 from the barrel, from the maturation, 523 00:13:09,060 --> 00:13:10,080 from the oak. 524 00:13:11,090 --> 00:13:12,000 It could very well be but the 525 00:13:12,000 --> 00:13:13,090 It could very well be but the 526 00:13:13,090 --> 00:13:15,520 thing with producing malt whiskies that 527 00:13:15,520 --> 00:13:16,060 thing with producing malt whiskies that 528 00:13:16,060 --> 00:13:18,200 we really don't know exactly where the 529 00:13:18,200 --> 00:13:19,040 flavor comes from. 530 00:13:19,040 --> 00:13:20,050 flavor comes from. 531 00:13:20,050 --> 00:13:22,030 It probably comes from 532 00:13:22,030 --> 00:13:22,560 the barley as well. 533 00:13:22,560 --> 00:13:24,060 the barley as well. 534 00:13:24,060 --> 00:13:25,220 Least of all it comes from the water. 535 00:13:25,220 --> 00:13:26,080 I can probably say that. 536 00:13:26,080 --> 00:13:27,120 I can probably say that. 537 00:13:27,120 --> 00:13:29,220 - We used to notice when we were loading 538 00:13:29,220 --> 00:13:29,600 the whiskey that if a man came on shift 539 00:13:29,600 --> 00:13:33,040 the whiskey that if a man came on shift 540 00:13:34,070 --> 00:13:36,010 and he had a fight with his wife before 541 00:13:36,010 --> 00:13:36,640 he came on shift, 542 00:13:36,640 --> 00:13:38,010 he came on shift, 543 00:13:38,010 --> 00:13:40,160 his attitude to distilling was very different 544 00:13:40,160 --> 00:13:41,180 his attitude to distilling was very different 545 00:13:41,180 --> 00:13:43,680 if he just come out having giving her a nice kiss 546 00:13:43,680 --> 00:13:44,240 if he just come out having giving her a nice kiss 547 00:13:44,240 --> 00:13:46,100 before he left. 548 00:13:46,100 --> 00:13:47,200 It was completely different approach. 549 00:13:47,200 --> 00:13:48,120 It was completely different approach. 550 00:13:48,120 --> 00:13:50,130 A loving approach in the one hand 551 00:13:50,130 --> 00:13:50,720 and a hateful approach on the other. 552 00:13:50,720 --> 00:13:53,130 and a hateful approach on the other. 553 00:13:53,130 --> 00:13:54,240 And the whiskey definitely, 554 00:13:54,240 --> 00:13:56,060 And the whiskey definitely, 555 00:13:56,060 --> 00:13:57,760 you know, reflected that kind of attitude. 556 00:13:57,760 --> 00:13:59,030 you know, reflected that kind of attitude. 557 00:13:59,030 --> 00:14:00,220 - People who know their craft, 558 00:14:00,220 --> 00:14:01,280 they know when the spirit is right, 559 00:14:01,280 --> 00:14:03,210 they know when the spirit is right, 560 00:14:03,210 --> 00:14:04,800 they know when those casks are 561 00:14:04,800 --> 00:14:06,120 they know when those casks are 562 00:14:06,120 --> 00:14:08,320 able to be reused or if they should have a stave changed. 563 00:14:08,320 --> 00:14:11,040 able to be reused or if they should have a stave changed. 564 00:14:11,040 --> 00:14:11,840 There's these little bits that are you know, 565 00:14:11,840 --> 00:14:13,230 There's these little bits that are you know, 566 00:14:13,230 --> 00:14:15,160 science is hugely important to it 567 00:14:15,160 --> 00:14:15,360 and we can't deny that. 568 00:14:15,360 --> 00:14:16,220 and we can't deny that. 569 00:14:16,220 --> 00:14:18,880 But humans and our impact on it 570 00:14:18,880 --> 00:14:19,150 But humans and our impact on it 571 00:14:19,150 --> 00:14:22,150 and how each person makes their whisky in their own way 572 00:14:22,150 --> 00:14:22,400 or each distillery does is still very important I think. 573 00:14:22,400 --> 00:14:25,140 or each distillery does is still very important I think. 574 00:14:25,140 --> 00:14:25,920 And that adds the slight magic to it as well. 575 00:14:25,920 --> 00:14:28,030 And that adds the slight magic to it as well. 576 00:14:28,030 --> 00:14:29,440 - I'm an advocate of it of the magic here. 577 00:14:29,440 --> 00:14:30,230 - I'm an advocate of it of the magic here. 578 00:14:30,230 --> 00:14:32,160 But behind all the magically there is a logic 579 00:14:32,160 --> 00:14:32,960 and science but it is more about 580 00:14:32,960 --> 00:14:35,140 and science but it is more about 581 00:14:35,140 --> 00:14:36,230 feeling of understanding the whisky. 582 00:14:36,230 --> 00:14:36,480 And understanding the DNA of the whisky. 583 00:14:36,480 --> 00:14:39,110 And understanding the DNA of the whisky. 584 00:14:39,110 --> 00:14:40,000 Are we actually we for almost every cask 585 00:14:40,000 --> 00:14:41,210 Are we actually we for almost every cask 586 00:14:41,210 --> 00:14:43,160 we have we have a got a fingerprint of 587 00:14:43,160 --> 00:14:43,520 how it's been developing over the last 588 00:14:43,520 --> 00:14:47,000 how it's been developing over the last 589 00:14:47,000 --> 00:14:47,040 whatever, eight, nine, 10 years. 590 00:14:47,040 --> 00:14:49,280 whatever, eight, nine, 10 years. 591 00:14:49,280 --> 00:14:50,020 whatever, eight, nine, 10 years. 592 00:14:50,020 --> 00:14:50,560 - Cask separately I've cast the last an excess 593 00:14:50,560 --> 00:14:52,130 - Cask separately I've cast the last an excess 594 00:14:52,130 --> 00:14:53,150 of 100 years. 595 00:14:55,000 --> 00:14:57,600 You know so casks come in here, we'll rejuvenate the cask 596 00:14:57,600 --> 00:14:58,030 You know so casks come in here, we'll rejuvenate the cask 597 00:14:58,030 --> 00:15:01,120 and we might not see again for 25 or 30 years. 598 00:15:01,120 --> 00:15:01,170 and we might not see again for 25 or 30 years. 599 00:15:01,170 --> 00:15:04,200 Then I'll come back again and we can rejuvenate it again. 600 00:15:04,200 --> 00:15:04,640 And it goes on like that. 601 00:15:04,640 --> 00:15:06,220 And it goes on like that. 602 00:15:09,000 --> 00:15:10,210 Okay David, so this, as you can see, 603 00:15:10,210 --> 00:15:11,680 this is a cask that's been through the charring process. 604 00:15:11,680 --> 00:15:13,160 this is a cask that's been through the charring process. 605 00:15:13,160 --> 00:15:15,200 You can see the nice char we've got inside the cask. 606 00:15:15,200 --> 00:15:16,210 You can see the nice char we've got inside the cask. 607 00:15:16,210 --> 00:15:18,150 That's exactly what we're looking for, 608 00:15:18,150 --> 00:15:18,720 a good uniformed char. 609 00:15:18,720 --> 00:15:20,180 a good uniformed char. 610 00:15:20,180 --> 00:15:22,110 - [Host] The edge is really blackened, isn't it? 611 00:15:22,110 --> 00:15:22,240 - [Charlie] Yes, it's really black. 612 00:15:22,240 --> 00:15:23,090 - [Charlie] Yes, it's really black. 613 00:15:23,090 --> 00:15:25,070 - [Host] And then do you scrape that? 614 00:15:25,070 --> 00:15:25,760 - That's it finished, that's it ready for filling now, 615 00:15:25,760 --> 00:15:27,200 - That's it finished, that's it ready for filling now, 616 00:15:27,200 --> 00:15:29,190 that's exactly what we're looking for. 617 00:15:29,190 --> 00:15:29,280 - So you'll put the liquor straight into that barrel now? 618 00:15:29,280 --> 00:15:32,200 - So you'll put the liquor straight into that barrel now? 619 00:15:32,200 --> 00:15:32,800 - Yes, absolutely, yeah yeah. 620 00:15:32,800 --> 00:15:34,170 - Yes, absolutely, yeah yeah. 621 00:15:34,170 --> 00:15:36,020 - Since this has been in the furnace there, 622 00:15:36,020 --> 00:15:36,320 the internal flames, it hasn't been touched? 623 00:15:36,320 --> 00:15:38,180 the internal flames, it hasn't been touched? 624 00:15:38,180 --> 00:15:39,840 It's only been sprayed with water to cool it down, 625 00:15:39,840 --> 00:15:41,040 It's only been sprayed with water to cool it down, 626 00:15:41,040 --> 00:15:42,000 and that's it? 627 00:15:42,000 --> 00:15:43,100 - Yes, that's it. 628 00:15:43,100 --> 00:15:43,360 What we'll do now is we'll put the 629 00:15:43,360 --> 00:15:44,060 What we'll do now is we'll put the 630 00:15:44,060 --> 00:15:45,230 cask ends back in the cask, 631 00:15:45,230 --> 00:15:46,880 retighten the hoops and off it'll go 632 00:15:46,880 --> 00:15:47,240 retighten the hoops and off it'll go 633 00:15:47,240 --> 00:15:50,400 and that will be filled in the filling store today, 634 00:15:50,400 --> 00:15:51,140 and that will be filled in the filling store today, 635 00:15:51,140 --> 00:15:53,920 and be back in the warehouses, if not tonight, tomorrow. 636 00:15:53,920 --> 00:15:55,120 and be back in the warehouses, if not tonight, tomorrow. 637 00:15:55,120 --> 00:15:57,440 And it will lie there for another five, six, whatever years. 638 00:15:57,440 --> 00:15:58,050 And it will lie there for another five, six, whatever years. 639 00:15:58,050 --> 00:16:00,960 - And this all ends up in my single malt whisky? 640 00:16:00,960 --> 00:16:01,180 - And this all ends up in my single malt whisky? 641 00:16:01,180 --> 00:16:03,050 - That's what helps it, yeah. 642 00:16:03,050 --> 00:16:04,480 That's how you can sit back and enjoy it. 643 00:16:04,480 --> 00:16:05,110 That's how you can sit back and enjoy it. 644 00:16:05,110 --> 00:16:06,200 - No wonder I like burnt toast! 645 00:16:06,200 --> 00:16:07,220 (laughter) 646 00:16:07,220 --> 00:16:08,000 (determined music) 647 00:16:08,000 --> 00:16:10,200 (determined music) 648 00:16:15,240 --> 00:16:18,100 (loud thuds) 649 00:16:27,060 --> 00:16:28,020 - David, I'd like to introduce you 650 00:16:28,020 --> 00:16:29,120 to a couple of the guys here. 651 00:16:29,120 --> 00:16:29,220 to a couple of the guys here. 652 00:16:29,220 --> 00:16:31,050 This is Paul. 653 00:16:31,050 --> 00:16:32,100 Paul's a third year apprentice. 654 00:16:32,100 --> 00:16:32,640 - Nice to meet you. 655 00:16:32,640 --> 00:16:33,140 - Nice to meet you. 656 00:16:33,140 --> 00:16:35,220 - [Charlie] And this is John, John's his tutor. 657 00:16:35,220 --> 00:16:36,160 This is David. 658 00:16:36,160 --> 00:16:36,190 This is David. 659 00:16:36,190 --> 00:16:38,240 - Coopering isn't for everyone. 660 00:16:38,240 --> 00:16:39,680 Obviously, a laddie who's got a 661 00:16:39,680 --> 00:16:41,150 Obviously, a laddie who's got a 662 00:16:41,150 --> 00:16:43,200 good bit of strength about him helps. 663 00:16:43,200 --> 00:16:46,070 If you're a good build laddie it helps, 664 00:16:46,070 --> 00:16:46,720 but when I started I was tiny, I was a wee skinny thing. 665 00:16:46,720 --> 00:16:50,050 but when I started I was tiny, I was a wee skinny thing. 666 00:16:50,050 --> 00:16:50,240 That's what your apprenticeship's all about, 667 00:16:50,240 --> 00:16:51,120 That's what your apprenticeship's all about, 668 00:16:51,120 --> 00:16:53,760 for the four years it helps build up your core, 669 00:16:53,760 --> 00:16:54,090 for the four years it helps build up your core, 670 00:16:54,090 --> 00:16:56,180 your body strength to become, 671 00:16:56,180 --> 00:16:57,280 the end result is a cooper. 672 00:16:57,280 --> 00:16:58,210 the end result is a cooper. 673 00:16:58,210 --> 00:16:59,240 It's not something that happens overnight, 674 00:16:59,240 --> 00:17:00,800 as I say, four years. 675 00:17:00,800 --> 00:17:01,230 as I say, four years. 676 00:17:01,230 --> 00:17:03,210 That's it been cut back, it used to be a lot longer, 677 00:17:03,210 --> 00:17:04,320 five years, seven years. 678 00:17:04,320 --> 00:17:05,120 five years, seven years. 679 00:17:05,120 --> 00:17:06,200 When my grandfather was a cooper it was seven, 680 00:17:06,200 --> 00:17:07,840 sometimes nine. 681 00:17:07,840 --> 00:17:08,020 sometimes nine. 682 00:17:08,020 --> 00:17:08,220 So... 683 00:17:10,060 --> 00:17:11,130 - Surely that was just an excuse 684 00:17:11,130 --> 00:17:11,360 not to pay them a full wage? 685 00:17:11,360 --> 00:17:14,030 not to pay them a full wage? 686 00:17:14,030 --> 00:17:14,880 - [John] Maybe! 687 00:17:14,880 --> 00:17:15,000 - [John] Maybe! 688 00:17:15,000 --> 00:17:16,200 - [Host] Rather than taking seven or eight years to train. 689 00:17:16,200 --> 00:17:18,400 - A lot of the system was changed by machines, 690 00:17:18,400 --> 00:17:19,220 - A lot of the system was changed by machines, 691 00:17:19,220 --> 00:17:21,920 so a lot of the hand work was taken out of it. 692 00:17:21,920 --> 00:17:22,220 so a lot of the hand work was taken out of it. 693 00:17:22,220 --> 00:17:25,040 What we're left with now is just the core. 694 00:17:25,040 --> 00:17:25,440 This is something that they really need to learn. 695 00:17:25,440 --> 00:17:27,170 This is something that they really need to learn. 696 00:17:27,170 --> 00:17:28,960 Basically, if they were wanting to go anywhere in the world 697 00:17:28,960 --> 00:17:30,100 Basically, if they were wanting to go anywhere in the world 698 00:17:30,100 --> 00:17:32,040 they would be employable anywhere. 699 00:17:32,040 --> 00:17:32,480 They could make a barrel anywhere, not just in Diageo. 700 00:17:32,480 --> 00:17:35,150 They could make a barrel anywhere, not just in Diageo. 701 00:17:35,150 --> 00:17:36,000 - Each year the Scotch whisky industry 702 00:17:36,000 --> 00:17:37,140 - Each year the Scotch whisky industry 703 00:17:37,140 --> 00:17:39,520 adds five billion pounds of value 704 00:17:39,520 --> 00:17:40,010 adds five billion pounds of value 705 00:17:40,010 --> 00:17:41,130 to the UK economy. 706 00:17:43,050 --> 00:17:46,050 Vital to Scotch whisky is the export market. 707 00:17:46,050 --> 00:17:46,560 This drink now reaches 175 countries. 708 00:17:46,560 --> 00:17:49,070 This drink now reaches 175 countries. 709 00:17:50,210 --> 00:17:52,220 Over 1 billion bottles of Scotch whisky 710 00:17:52,220 --> 00:17:53,600 are exported annually, 711 00:17:53,600 --> 00:17:54,170 are exported annually, 712 00:17:54,170 --> 00:17:57,120 at a value of around four billion pounds. 713 00:17:57,120 --> 00:17:58,130 at a value of around four billion pounds. 714 00:17:58,130 --> 00:18:00,640 It also contributes one billion pounds to the UK Exchequer, 715 00:18:00,640 --> 00:18:02,030 It also contributes one billion pounds to the UK Exchequer, 716 00:18:02,030 --> 00:18:04,160 with an average bottle taxed at a rate of 76% 717 00:18:04,160 --> 00:18:06,080 with an average bottle taxed at a rate of 76% 718 00:18:06,080 --> 00:18:07,680 in VAT and excise duty. 719 00:18:07,680 --> 00:18:08,060 in VAT and excise duty. 720 00:18:09,070 --> 00:18:11,200 Whisky and tax have long gone together. 721 00:18:11,200 --> 00:18:12,140 Whisky and tax have long gone together. 722 00:18:14,070 --> 00:18:14,720 The mother of parliaments, 723 00:18:14,720 --> 00:18:16,060 The mother of parliaments, 724 00:18:16,060 --> 00:18:18,050 its tentacles spread across the land, 725 00:18:18,050 --> 00:18:18,240 ensnaring all in their wake. 726 00:18:18,240 --> 00:18:20,000 ensnaring all in their wake. 727 00:18:20,000 --> 00:18:21,760 They always have. 728 00:18:21,760 --> 00:18:22,050 They always have. 729 00:18:22,050 --> 00:18:24,040 And in the century after the Act Of Union, 730 00:18:24,040 --> 00:18:25,280 this place grappled hard with the whisky industry. 731 00:18:25,280 --> 00:18:27,010 this place grappled hard with the whisky industry. 732 00:18:27,010 --> 00:18:28,140 What Westminster wanted to do was to 733 00:18:28,140 --> 00:18:28,800 curb excessive drinking, 734 00:18:28,800 --> 00:18:30,050 curb excessive drinking, 735 00:18:30,050 --> 00:18:32,320 while at the same time reap the revenues from whisky sales. 736 00:18:32,320 --> 00:18:33,210 while at the same time reap the revenues from whisky sales. 737 00:18:33,210 --> 00:18:35,130 So, throughout the 18th century, 738 00:18:35,130 --> 00:18:35,840 Westminster churned out legislation 739 00:18:35,840 --> 00:18:37,240 Westminster churned out legislation 740 00:18:37,240 --> 00:18:39,360 that entangled distilleries large and small. 741 00:18:39,360 --> 00:18:41,120 that entangled distilleries large and small. 742 00:18:41,120 --> 00:18:42,880 Therefore, Islay, Campbeltown, and Speyside, 743 00:18:42,880 --> 00:18:45,160 Therefore, Islay, Campbeltown, and Speyside, 744 00:18:45,160 --> 00:18:46,400 the whisky making went underground 745 00:18:46,400 --> 00:18:47,090 the whisky making went underground 746 00:18:47,090 --> 00:18:49,920 so the amber nectar became moonshine 747 00:18:49,920 --> 00:18:50,140 so the amber nectar became moonshine 748 00:18:50,140 --> 00:18:53,440 and Scotland's illicit stills flourished. 749 00:18:53,440 --> 00:18:54,180 and Scotland's illicit stills flourished. 750 00:18:54,180 --> 00:18:56,230 While the taxed industry ploughed on, 751 00:18:56,230 --> 00:18:56,960 the moonshiners thrived. 752 00:18:56,960 --> 00:18:59,040 the moonshiners thrived. 753 00:18:59,040 --> 00:19:00,190 Hidden from view and hard to reach 754 00:19:00,190 --> 00:19:00,480 for the dreaded excised man, 755 00:19:00,480 --> 00:19:02,210 for the dreaded excised man, 756 00:19:02,210 --> 00:19:04,000 illicit distillers perfected their craft. 757 00:19:04,000 --> 00:19:06,010 illicit distillers perfected their craft. 758 00:19:06,010 --> 00:19:07,520 Theirs became the whisky drunk not only by crofters, 759 00:19:07,520 --> 00:19:08,140 Theirs became the whisky drunk not only by crofters, 760 00:19:08,140 --> 00:19:11,040 peasants and the urban poor, but by the aristocracy too. 761 00:19:11,040 --> 00:19:13,120 peasants and the urban poor, but by the aristocracy too. 762 00:19:13,120 --> 00:19:14,560 - The illicit whisky was seen as the true quality. 763 00:19:14,560 --> 00:19:17,180 - The illicit whisky was seen as the true quality. 764 00:19:17,180 --> 00:19:18,080 So it was asked for 765 00:19:18,080 --> 00:19:19,180 So it was asked for 766 00:19:19,180 --> 00:19:21,600 on King George IV's visit of Scotland, 767 00:19:21,600 --> 00:19:22,220 on King George IV's visit of Scotland, 768 00:19:24,120 --> 00:19:25,080 1822. 769 00:19:27,010 --> 00:19:28,640 Sir Walter Scott very carefully stage-managed, 770 00:19:28,640 --> 00:19:30,150 Sir Walter Scott very carefully stage-managed, 771 00:19:30,150 --> 00:19:32,160 the King asked for a drop of the real Glenlivet, 772 00:19:32,160 --> 00:19:34,040 the King asked for a drop of the real Glenlivet, 773 00:19:34,040 --> 00:19:35,680 long in the wood, and long in uncorked bottles. 774 00:19:35,680 --> 00:19:36,180 long in the wood, and long in uncorked bottles. 775 00:19:36,180 --> 00:19:39,090 So, you know, street cred was pretty good, 776 00:19:39,090 --> 00:19:39,200 he was asking for Glenlivet. 777 00:19:39,200 --> 00:19:40,240 he was asking for Glenlivet. 778 00:19:40,240 --> 00:19:42,720 And from that, the reform of the distilling 779 00:19:42,720 --> 00:19:44,230 And from that, the reform of the distilling 780 00:19:44,230 --> 00:19:46,240 acts were speeded up by the landed gentry 781 00:19:46,240 --> 00:19:48,030 acts were speeded up by the landed gentry 782 00:19:48,030 --> 00:19:49,760 who wanted to see an end to the illicit distilling, 783 00:19:49,760 --> 00:19:50,100 who wanted to see an end to the illicit distilling, 784 00:19:50,100 --> 00:19:52,120 but saw that there was 785 00:19:52,120 --> 00:19:53,280 a way of improving their estates, et cetera. 786 00:19:53,280 --> 00:19:54,230 a way of improving their estates, et cetera. 787 00:19:54,230 --> 00:19:56,800 And controlling it, of course. 788 00:19:56,800 --> 00:19:57,070 And controlling it, of course. 789 00:19:57,070 --> 00:19:58,210 - In the 1820s, 790 00:19:58,210 --> 00:20:00,320 law changes eased conditions and taxation 791 00:20:00,320 --> 00:20:02,040 law changes eased conditions and taxation 792 00:20:02,040 --> 00:20:03,140 and turned the old centers 793 00:20:03,140 --> 00:20:03,840 of illicit distilling into booming, 794 00:20:03,840 --> 00:20:05,230 of illicit distilling into booming, 795 00:20:05,230 --> 00:20:07,360 legitimate whisky areas. 796 00:20:07,360 --> 00:20:08,080 legitimate whisky areas. 797 00:20:08,080 --> 00:20:10,880 Among them, Campbelltown flourished. 798 00:20:10,880 --> 00:20:11,080 Among them, Campbelltown flourished. 799 00:20:13,210 --> 00:20:14,400 This is Campbelltown. 800 00:20:14,400 --> 00:20:15,050 This is Campbelltown. 801 00:20:15,050 --> 00:20:17,020 It was once Whisky Mecca, 802 00:20:17,020 --> 00:20:17,920 for in its heyday it had 34 distilleries. 803 00:20:17,920 --> 00:20:20,020 for in its heyday it had 34 distilleries. 804 00:20:20,020 --> 00:20:21,440 Sadly, today, there are only three. 805 00:20:21,440 --> 00:20:22,200 Sadly, today, there are only three. 806 00:20:22,200 --> 00:20:24,960 Up every alleyway was a portal to another distillery. 807 00:20:24,960 --> 00:20:26,130 Up every alleyway was a portal to another distillery. 808 00:20:26,130 --> 00:20:28,480 The air must have hung like a strange perfume, 809 00:20:28,480 --> 00:20:29,200 The air must have hung like a strange perfume, 810 00:20:29,200 --> 00:20:32,000 heady, intoxicating, delightful. 811 00:20:32,000 --> 00:20:32,110 heady, intoxicating, delightful. 812 00:20:34,090 --> 00:20:35,520 You can almost sense the ghosts of distilleries past. 813 00:20:35,520 --> 00:20:37,150 You can almost sense the ghosts of distilleries past. 814 00:20:37,150 --> 00:20:39,040 "Campbeltown Loch, I wish you were whisky," 815 00:20:39,040 --> 00:20:39,210 "Campbeltown Loch, I wish you were whisky," 816 00:20:39,210 --> 00:20:41,170 were the words of an old music hall song, 817 00:20:41,170 --> 00:20:42,560 and it might just as well have been, 818 00:20:42,560 --> 00:20:43,010 and it might just as well have been, 819 00:20:43,010 --> 00:20:46,080 because this bay would have swarmed with ships ready to take 820 00:20:46,080 --> 00:20:46,090 because this bay would have swarmed with ships ready to take 821 00:20:46,090 --> 00:20:49,600 the liquid delights from Campbeltown out across the oceans 822 00:20:49,600 --> 00:20:50,020 the liquid delights from Campbeltown out across the oceans 823 00:20:50,020 --> 00:20:52,210 to the rest of the world. 824 00:20:52,210 --> 00:20:53,120 Campbeltown thrived thanks to its deep natural harbour, 825 00:20:53,120 --> 00:20:56,040 Campbeltown thrived thanks to its deep natural harbour, 826 00:20:56,040 --> 00:20:56,640 rich raw materials and ready access to the ocean. 827 00:20:56,640 --> 00:20:59,150 rich raw materials and ready access to the ocean. 828 00:20:59,150 --> 00:21:00,160 And therefore, export markets. 829 00:21:00,160 --> 00:21:02,050 And therefore, export markets. 830 00:21:02,050 --> 00:21:03,680 In Victorian times it was nicknamed the Whisky Metropolis. 831 00:21:03,680 --> 00:21:06,050 In Victorian times it was nicknamed the Whisky Metropolis. 832 00:21:06,050 --> 00:21:07,200 Then after World War I, a dreadful combination of factors 833 00:21:07,200 --> 00:21:09,180 Then after World War I, a dreadful combination of factors 834 00:21:09,180 --> 00:21:10,720 all but ended whisky making here. 835 00:21:10,720 --> 00:21:13,020 all but ended whisky making here. 836 00:21:13,020 --> 00:21:14,240 This is the shell of one of the 34 distilleries 837 00:21:14,240 --> 00:21:16,120 This is the shell of one of the 34 distilleries 838 00:21:16,120 --> 00:21:17,760 that used to exist in Campbeltown. 839 00:21:17,760 --> 00:21:19,080 that used to exist in Campbeltown. 840 00:21:21,030 --> 00:21:21,280 The ghosts of whisky past. 841 00:21:21,280 --> 00:21:24,010 The ghosts of whisky past. 842 00:21:24,010 --> 00:21:24,800 The only spirits that are here now 843 00:21:24,800 --> 00:21:26,240 The only spirits that are here now 844 00:21:26,240 --> 00:21:28,320 are the spirits of the whisky makers of bygone days. 845 00:21:28,320 --> 00:21:30,170 are the spirits of the whisky makers of bygone days. 846 00:21:30,170 --> 00:21:31,840 God, I bet these stones could tell a tale or two. 847 00:21:31,840 --> 00:21:33,040 God, I bet these stones could tell a tale or two. 848 00:21:33,040 --> 00:21:35,220 (slow paced music) 849 00:21:35,220 --> 00:21:35,360 Campbeltown had produced too much whisky, 850 00:21:35,360 --> 00:21:38,120 Campbeltown had produced too much whisky, 851 00:21:38,120 --> 00:21:38,880 much of it low in quality, 852 00:21:38,880 --> 00:21:40,060 much of it low in quality, 853 00:21:40,060 --> 00:21:42,400 at a time when consumption levels were falling. 854 00:21:42,400 --> 00:21:43,230 at a time when consumption levels were falling. 855 00:21:43,230 --> 00:21:45,920 What's more, natural resources were running low, 856 00:21:45,920 --> 00:21:47,020 What's more, natural resources were running low, 857 00:21:47,020 --> 00:21:48,220 and the railways that helped roll Highland 858 00:21:48,220 --> 00:21:49,440 and Speyside whisky out to the markets never arrived here. 859 00:21:49,440 --> 00:21:52,960 and Speyside whisky out to the markets never arrived here. 860 00:21:52,960 --> 00:21:53,120 and Speyside whisky out to the markets never arrived here. 861 00:21:53,120 --> 00:21:56,170 It's time to find an antidote to that tale of woe, 862 00:21:56,170 --> 00:21:56,480 a place where the best of Campbeltown 863 00:21:56,480 --> 00:21:58,170 a place where the best of Campbeltown 864 00:21:58,170 --> 00:22:00,000 remains well and truly alive. 865 00:22:00,000 --> 00:22:01,030 remains well and truly alive. 866 00:22:03,060 --> 00:22:03,520 This is Springbank distillery in the heart of Campbeltown 867 00:22:03,520 --> 00:22:06,110 This is Springbank distillery in the heart of Campbeltown 868 00:22:06,110 --> 00:22:07,040 and it's a very unique place I've always wanted to visit. 869 00:22:07,040 --> 00:22:08,210 and it's a very unique place I've always wanted to visit. 870 00:22:08,210 --> 00:22:10,560 For a start it's been owned by the same whisky family 871 00:22:10,560 --> 00:22:11,140 For a start it's been owned by the same whisky family 872 00:22:11,140 --> 00:22:13,050 for over 200 years. 873 00:22:13,050 --> 00:22:14,080 And also, every single part 874 00:22:14,080 --> 00:22:15,060 And also, every single part 875 00:22:15,060 --> 00:22:16,230 of the whisky making process, 876 00:22:16,230 --> 00:22:17,600 from the malting, the distilling, 877 00:22:17,600 --> 00:22:18,190 from the malting, the distilling, 878 00:22:18,190 --> 00:22:21,070 the maturing and the bottling is all done on site, 879 00:22:21,070 --> 00:22:21,120 and I'm going to witness the whole process. 880 00:22:21,120 --> 00:22:24,110 and I'm going to witness the whole process. 881 00:22:24,110 --> 00:22:24,640 Springbank is at the center of the community here 882 00:22:24,640 --> 00:22:27,110 Springbank is at the center of the community here 883 00:22:27,110 --> 00:22:28,160 and employs more than 70 locals. 884 00:22:28,160 --> 00:22:29,200 and employs more than 70 locals. 885 00:22:29,200 --> 00:22:31,220 (loud hissing) 886 00:22:31,220 --> 00:22:31,680 Today I'm joining them, having enrolled in one of 887 00:22:31,680 --> 00:22:34,070 Today I'm joining them, having enrolled in one of 888 00:22:34,070 --> 00:22:35,200 their whisky schools under the capable guidance of Kerry, 889 00:22:35,200 --> 00:22:38,070 their whisky schools under the capable guidance of Kerry, 890 00:22:38,070 --> 00:22:38,720 who has worked her way up from shop floor to distiller. 891 00:22:38,720 --> 00:22:42,050 who has worked her way up from shop floor to distiller. 892 00:22:42,050 --> 00:22:42,240 Kerry, how long has this been soaking? 893 00:22:42,240 --> 00:22:44,010 Kerry, how long has this been soaking? 894 00:22:44,010 --> 00:22:45,760 - This has been soaking for two days, 895 00:22:45,760 --> 00:22:46,000 - This has been soaking for two days, 896 00:22:46,000 --> 00:22:47,110 12 hours at a time. 897 00:22:47,110 --> 00:22:49,070 So the first time we'll soak it for 12 hours, 898 00:22:49,070 --> 00:22:49,280 we'll leave it to dry for 12 hours. 899 00:22:49,280 --> 00:22:51,060 we'll leave it to dry for 12 hours. 900 00:22:51,060 --> 00:22:52,060 - Leave it to dry in here in the tank? 901 00:22:52,060 --> 00:22:52,800 - Yeah. 902 00:22:52,800 --> 00:22:53,060 - Yeah. 903 00:22:53,060 --> 00:22:55,210 And then we'll re-fill it with water for 12 hours, 904 00:22:55,210 --> 00:22:56,220 and then again dry for 12 905 00:22:56,220 --> 00:22:56,320 before it's laid out onto the floor. 906 00:22:56,320 --> 00:22:59,120 before it's laid out onto the floor. 907 00:22:59,120 --> 00:22:59,840 - [Host] Tip it up. 908 00:22:59,840 --> 00:23:00,080 - [Host] Tip it up. 909 00:23:00,080 --> 00:23:03,040 - You tip it up, you pull it back. 910 00:23:12,130 --> 00:23:13,920 - [Host] Starch in the barley has been modified 911 00:23:13,920 --> 00:23:14,140 - [Host] Starch in the barley has been modified 912 00:23:14,140 --> 00:23:16,240 so that later in the process, it will become sugar. 913 00:23:16,240 --> 00:23:17,440 (slow paced music) 914 00:23:17,440 --> 00:23:19,220 (slow paced music) 915 00:23:23,020 --> 00:23:24,480 The new barley is wet and warm. 916 00:23:24,480 --> 00:23:25,170 The new barley is wet and warm. 917 00:23:26,220 --> 00:23:28,000 In three days, some whiskery roots appear. 918 00:23:28,000 --> 00:23:30,150 In three days, some whiskery roots appear. 919 00:23:30,150 --> 00:23:31,520 After seven days it's almost ready for the drying. 920 00:23:31,520 --> 00:23:33,130 After seven days it's almost ready for the drying. 921 00:23:33,130 --> 00:23:34,230 As the barley dries, 922 00:23:34,230 --> 00:23:35,040 it is regularly turned to help its germination. 923 00:23:35,040 --> 00:23:38,000 it is regularly turned to help its germination. 924 00:23:38,000 --> 00:23:38,560 - You'll see it actually lifting from the bottom 925 00:23:38,560 --> 00:23:39,170 - You'll see it actually lifting from the bottom 926 00:23:39,170 --> 00:23:42,080 and throwing it over, so it's turning. 927 00:23:42,080 --> 00:23:42,110 and throwing it over, so it's turning. 928 00:23:42,110 --> 00:23:45,110 - We've been making whiskies, most of us, for a long time. 929 00:23:45,110 --> 00:23:45,600 So, yeah, 930 00:23:45,600 --> 00:23:46,070 So, yeah, 931 00:23:47,150 --> 00:23:49,120 it's part of our rhythm of life. 932 00:23:49,120 --> 00:23:50,040 it's part of our rhythm of life. 933 00:23:50,040 --> 00:23:52,190 The year goes round, a distilling year, 934 00:23:52,190 --> 00:23:52,640 very much like a farming year, 935 00:23:52,640 --> 00:23:54,100 very much like a farming year, 936 00:23:54,100 --> 00:23:56,050 which we are connected to. 937 00:23:56,050 --> 00:23:56,160 The crops are being put in just now, 938 00:23:56,160 --> 00:23:57,240 The crops are being put in just now, 939 00:23:57,240 --> 00:23:59,680 we'll be watching the progress of the barley 940 00:23:59,680 --> 00:24:00,120 we'll be watching the progress of the barley 941 00:24:00,120 --> 00:24:02,100 throughout Scotland for the next few months, 942 00:24:02,100 --> 00:24:03,200 we'll watch the harvest, et cetera. 943 00:24:03,200 --> 00:24:04,240 we'll watch the harvest, et cetera. 944 00:24:04,240 --> 00:24:06,160 And, yes, it's just, 945 00:24:08,080 --> 00:24:09,210 I live in a village where there are 946 00:24:09,210 --> 00:24:10,240 10 distilleries so I can't help 947 00:24:10,240 --> 00:24:12,020 10 distilleries so I can't help 948 00:24:12,020 --> 00:24:13,760 but bumping into folk that are involved in distilleries. 949 00:24:13,760 --> 00:24:15,140 but bumping into folk that are involved in distilleries. 950 00:24:15,140 --> 00:24:15,600 (slow paced music) 951 00:24:15,600 --> 00:24:17,280 (slow paced music) 952 00:24:17,280 --> 00:24:18,080 (slow paced music) 953 00:24:18,080 --> 00:24:20,030 - [Host] Being a student of whisky made me realize 954 00:24:20,030 --> 00:24:20,800 the amount of hard toil that goes into distilling 955 00:24:20,800 --> 00:24:23,040 the amount of hard toil that goes into distilling 956 00:24:23,040 --> 00:24:24,320 when it's undertaken traditionally, 957 00:24:24,320 --> 00:24:25,120 when it's undertaken traditionally, 958 00:24:25,120 --> 00:24:27,200 as it is here at Springbank. 959 00:24:28,190 --> 00:24:30,080 You earn your dram. 960 00:24:34,190 --> 00:24:34,880 - [Kerry] This is quite steep. 961 00:24:34,880 --> 00:24:37,070 - [Kerry] This is quite steep. 962 00:24:39,240 --> 00:24:40,210 - [Host] Ooh! 963 00:24:40,210 --> 00:24:41,920 - You can smell it, you can smell the peat, 964 00:24:41,920 --> 00:24:42,070 - You can smell it, you can smell the peat, 965 00:24:42,070 --> 00:24:44,000 the smell of smoke. 966 00:24:44,000 --> 00:24:45,440 So this is the first half we put away this morning. 967 00:24:45,440 --> 00:24:47,150 So this is the first half we put away this morning. 968 00:24:47,150 --> 00:24:48,960 This is the second half just dropping in now. 969 00:24:48,960 --> 00:24:50,090 This is the second half just dropping in now. 970 00:24:50,090 --> 00:24:51,190 So what you've seen from above, 971 00:24:51,190 --> 00:24:52,480 this is where it's dropping into. 972 00:24:52,480 --> 00:24:54,120 this is where it's dropping into. 973 00:24:55,190 --> 00:24:56,000 - That's coming off the conveyor belt upstairs? 974 00:24:56,000 --> 00:24:58,050 - That's coming off the conveyor belt upstairs? 975 00:24:58,050 --> 00:24:59,520 - [Kerry] Exactly, and dropping in, yeah. 976 00:24:59,520 --> 00:25:01,010 - [Kerry] Exactly, and dropping in, yeah. 977 00:25:01,010 --> 00:25:03,040 - [Host] A conveyor belts transports the barley into a kiln, 978 00:25:03,040 --> 00:25:04,170 - [Host] A conveyor belts transports the barley into a kiln, 979 00:25:04,170 --> 00:25:06,560 where it is either dried or smoked with peat, 980 00:25:06,560 --> 00:25:07,130 where it is either dried or smoked with peat, 981 00:25:07,130 --> 00:25:10,080 depending on the type of whisky being made. 982 00:25:10,080 --> 00:25:10,160 depending on the type of whisky being made. 983 00:25:10,160 --> 00:25:12,240 As we're making a batch of peaty whisky, 984 00:25:12,240 --> 00:25:13,600 it's time to light the fire. 985 00:25:13,600 --> 00:25:14,210 it's time to light the fire. 986 00:25:14,210 --> 00:25:17,120 I'm just about to set Springbank distillery on fire. 987 00:25:17,120 --> 00:25:19,000 I'm just about to set Springbank distillery on fire. 988 00:25:30,220 --> 00:25:31,200 It's this peat reek, an essential part of the process 989 00:25:31,200 --> 00:25:33,170 It's this peat reek, an essential part of the process 990 00:25:33,170 --> 00:25:34,720 which helps to give the malt whiskies their individuality. 991 00:25:34,720 --> 00:25:36,100 which helps to give the malt whiskies their individuality. 992 00:25:36,100 --> 00:25:38,240 (slow paced music) 993 00:25:38,240 --> 00:25:39,080 (slow paced music) 994 00:25:47,130 --> 00:25:48,800 The dried malt is stored ready for use. 995 00:25:48,800 --> 00:25:49,190 The dried malt is stored ready for use. 996 00:25:49,190 --> 00:25:50,200 A grinding mill, 997 00:25:50,200 --> 00:25:52,320 the first of many modern machines in today's process, 998 00:25:52,320 --> 00:25:53,030 the first of many modern machines in today's process, 999 00:25:53,030 --> 00:25:55,840 replaces the two flat stones used by our great-grandfathers. 1000 00:25:55,840 --> 00:25:57,000 replaces the two flat stones used by our great-grandfathers. 1001 00:25:57,000 --> 00:25:58,230 The malt is reduced to grist, 1002 00:25:58,230 --> 00:25:59,360 coarse, medium, 1003 00:25:59,360 --> 00:26:00,040 coarse, medium, 1004 00:26:01,070 --> 00:26:02,030 and fine. 1005 00:26:05,120 --> 00:26:06,400 Next, Springbank veteran Gavin 1006 00:26:06,400 --> 00:26:07,140 Next, Springbank veteran Gavin 1007 00:26:07,140 --> 00:26:09,920 takes me to the Porteous rolling mill, 1008 00:26:09,920 --> 00:26:10,060 takes me to the Porteous rolling mill, 1009 00:26:10,060 --> 00:26:13,440 where the peat smoked barley is ground down to become grist. 1010 00:26:13,440 --> 00:26:14,150 where the peat smoked barley is ground down to become grist. 1011 00:26:14,150 --> 00:26:16,220 - It's easier for the water. 1012 00:26:16,220 --> 00:26:16,960 - [Host] Then a process called mashing takes place. 1013 00:26:16,960 --> 00:26:20,010 - [Host] Then a process called mashing takes place. 1014 00:26:20,010 --> 00:26:20,480 In a mash tun, 1015 00:26:20,480 --> 00:26:21,030 In a mash tun, 1016 00:26:21,030 --> 00:26:24,000 the grist is mixed with hot water to change its starch 1017 00:26:24,000 --> 00:26:24,040 the grist is mixed with hot water to change its starch 1018 00:26:24,040 --> 00:26:25,180 into fermentable sugars. 1019 00:26:25,180 --> 00:26:27,520 Oh, there's life going on in there, isn't there? 1020 00:26:27,520 --> 00:26:28,110 Oh, there's life going on in there, isn't there? 1021 00:26:28,110 --> 00:26:30,190 The sugary liquid produced, called wort, 1022 00:26:30,190 --> 00:26:31,040 is then put into wash bags. 1023 00:26:31,040 --> 00:26:32,220 is then put into wash bags. 1024 00:26:32,220 --> 00:26:34,560 Yeast is added and fermentation begins, 1025 00:26:34,560 --> 00:26:35,190 Yeast is added and fermentation begins, 1026 00:26:35,190 --> 00:26:38,080 resulting in a beer-like liquid known as wash, 1027 00:26:38,080 --> 00:26:38,240 resulting in a beer-like liquid known as wash, 1028 00:26:38,240 --> 00:26:41,220 of around 8% to 10% ABV. 1029 00:26:41,220 --> 00:26:41,600 - It'll go around, eating up all the sugars, 1030 00:26:41,600 --> 00:26:43,190 - It'll go around, eating up all the sugars, 1031 00:26:43,190 --> 00:26:45,120 converting it into alcohol. 1032 00:26:45,120 --> 00:26:46,000 converting it into alcohol. 1033 00:26:46,240 --> 00:26:48,110 - You know, the whole thing's live, 1034 00:26:48,110 --> 00:26:48,640 that's an organic process going on here, 1035 00:26:48,640 --> 00:26:50,180 that's an organic process going on here, 1036 00:26:50,180 --> 00:26:52,160 gurgling and bubbling. 1037 00:26:52,160 --> 00:26:52,190 gurgling and bubbling. 1038 00:26:52,190 --> 00:26:55,680 It's quite ferocious, more powerful than I thought. 1039 00:26:55,680 --> 00:26:56,230 It's quite ferocious, more powerful than I thought. 1040 00:26:58,010 --> 00:26:59,050 - Get the vapours from that, eh? 1041 00:26:59,050 --> 00:26:59,200 - I'm really getting the vapour. 1042 00:26:59,200 --> 00:27:00,060 - I'm really getting the vapour. 1043 00:27:00,060 --> 00:27:02,160 - [Gavin] Clears the sinuses. 1044 00:27:03,170 --> 00:27:06,170 - [Host] This wash is transferred into copper stills, 1045 00:27:06,170 --> 00:27:06,240 heated and then distilled twice to create clear, 1046 00:27:06,240 --> 00:27:09,170 heated and then distilled twice to create clear, 1047 00:27:09,170 --> 00:27:09,760 new make spirit. 1048 00:27:09,760 --> 00:27:11,000 new make spirit. 1049 00:27:19,010 --> 00:27:20,320 There must be some heat in there. 1050 00:27:20,320 --> 00:27:21,190 There must be some heat in there. 1051 00:27:24,060 --> 00:27:27,080 Springbank has a wonderful old-fashioned atmosphere, 1052 00:27:27,080 --> 00:27:27,360 and traditional way of doing things, 1053 00:27:27,360 --> 00:27:29,140 and traditional way of doing things, 1054 00:27:29,140 --> 00:27:30,880 even down to the warning bell that tells the workers 1055 00:27:30,880 --> 00:27:32,000 even down to the warning bell that tells the workers 1056 00:27:32,000 --> 00:27:34,230 that everything is running to plan. 1057 00:27:37,110 --> 00:27:37,920 - Hazelburn's one, two, three. 1058 00:27:37,920 --> 00:27:39,230 - Hazelburn's one, two, three. 1059 00:27:39,230 --> 00:27:41,440 But the Springbank's at one, two and a half. 1060 00:27:41,440 --> 00:27:42,210 But the Springbank's at one, two and a half. 1061 00:27:42,210 --> 00:27:44,960 - The distiller must be able to judge exactly 1062 00:27:44,960 --> 00:27:45,040 - The distiller must be able to judge exactly 1063 00:27:45,040 --> 00:27:46,150 which part of the spirit 1064 00:27:46,150 --> 00:27:48,480 from the second distillation is to be retained as new make, 1065 00:27:48,480 --> 00:27:51,130 from the second distillation is to be retained as new make, 1066 00:27:51,130 --> 00:27:52,000 checking on its progress as it runs through the spirit safe. 1067 00:27:52,000 --> 00:27:55,520 checking on its progress as it runs through the spirit safe. 1068 00:27:55,520 --> 00:27:56,060 checking on its progress as it runs through the spirit safe. 1069 00:27:56,060 --> 00:27:57,170 Now, do you do it, 1070 00:27:57,170 --> 00:27:59,040 when you know when the middle part is ready, 1071 00:27:59,040 --> 00:27:59,130 when you know when the middle part is ready, 1072 00:27:59,130 --> 00:28:00,140 do you do it by taste, 1073 00:28:00,140 --> 00:28:01,220 or by smell, or by sight? 1074 00:28:01,220 --> 00:28:02,560 - It's all done by temperature. 1075 00:28:02,560 --> 00:28:04,090 - It's all done by temperature. 1076 00:28:04,090 --> 00:28:06,060 As well, when it's coming in. 1077 00:28:06,060 --> 00:28:06,080 You'll know as well, it will be cloudy to start 1078 00:28:06,080 --> 00:28:09,030 You'll know as well, it will be cloudy to start 1079 00:28:09,030 --> 00:28:09,600 when they're checking the glasses. 1080 00:28:09,600 --> 00:28:10,230 when they're checking the glasses. 1081 00:28:10,230 --> 00:28:12,190 And then when you go on to clear spirits, 1082 00:28:12,190 --> 00:28:13,120 the first 45 minutes is bad, as you call it, 1083 00:28:13,120 --> 00:28:15,200 the first 45 minutes is bad, as you call it, 1084 00:28:15,200 --> 00:28:16,640 that's all your bad spirit. 1085 00:28:16,640 --> 00:28:17,180 that's all your bad spirit. 1086 00:28:17,180 --> 00:28:18,140 We don't take that. 1087 00:28:18,140 --> 00:28:19,190 - Will you recycle that? 1088 00:28:19,190 --> 00:28:20,160 - Yeah, that goes back in the pipes. 1089 00:28:20,160 --> 00:28:21,150 - Yeah, that goes back in the pipes. 1090 00:28:21,150 --> 00:28:23,680 As we're Scottish, we don't waste anything. 1091 00:28:23,680 --> 00:28:24,010 As we're Scottish, we don't waste anything. 1092 00:28:24,010 --> 00:28:27,060 Everything gets reused right down to 1%. 1093 00:28:27,060 --> 00:28:27,200 - We're getting near the end of the process, Gavin. 1094 00:28:27,200 --> 00:28:29,180 - We're getting near the end of the process, Gavin. 1095 00:28:29,180 --> 00:28:30,720 - The cask will sit here, 1096 00:28:30,720 --> 00:28:32,000 - The cask will sit here, 1097 00:28:32,000 --> 00:28:34,240 you lift this up, it's like a petrol pump. 1098 00:28:34,240 --> 00:28:35,120 you lift this up, it's like a petrol pump. 1099 00:28:35,120 --> 00:28:37,760 When the spirit hits the bottom of the nozzle, it cuts out, 1100 00:28:37,760 --> 00:28:38,200 When the spirit hits the bottom of the nozzle, it cuts out, 1101 00:28:38,200 --> 00:28:41,030 and it records on the meter there 1102 00:28:41,030 --> 00:28:41,280 how many litres is going in the cask. 1103 00:28:41,280 --> 00:28:43,180 how many litres is going in the cask. 1104 00:28:43,180 --> 00:28:44,800 And then from here it is taken to the warehouse 1105 00:28:44,800 --> 00:28:46,120 And then from here it is taken to the warehouse 1106 00:28:46,120 --> 00:28:48,000 and stored for maturation. 1107 00:28:48,000 --> 00:28:48,320 - Once the new make has been filtered into oak casks, 1108 00:28:48,320 --> 00:28:51,080 - Once the new make has been filtered into oak casks, 1109 00:28:51,080 --> 00:28:51,840 it is left to mature for three years and a day, 1110 00:28:51,840 --> 00:28:54,180 it is left to mature for three years and a day, 1111 00:28:54,180 --> 00:28:55,360 only after which can it legally be called whisky. 1112 00:28:55,360 --> 00:28:58,200 only after which can it legally be called whisky. 1113 00:28:59,160 --> 00:29:01,120 Single malts like Springbank though, 1114 00:29:01,120 --> 00:29:02,400 are usually matured for at least a decade 1115 00:29:02,400 --> 00:29:03,240 are usually matured for at least a decade 1116 00:29:03,240 --> 00:29:05,200 and often much longer. 1117 00:29:14,120 --> 00:29:15,170 I never knew it was that easy 1118 00:29:15,170 --> 00:29:16,480 to break open a cask of whisky. 1119 00:29:16,480 --> 00:29:17,220 to break open a cask of whisky. 1120 00:29:17,220 --> 00:29:20,000 (slow paced music) 1121 00:29:20,000 --> 00:29:20,200 (slow paced music) 1122 00:29:32,130 --> 00:29:33,080 Slainte. 1123 00:29:36,000 --> 00:29:37,600 These days, on-site drinking is usually confined 1124 00:29:37,600 --> 00:29:38,190 These days, on-site drinking is usually confined 1125 00:29:38,190 --> 00:29:40,240 to visits and open days, 1126 00:29:40,240 --> 00:29:41,120 a core part of many a distillery's business model. 1127 00:29:41,120 --> 00:29:44,170 a core part of many a distillery's business model. 1128 00:29:44,170 --> 00:29:44,640 Springbank's open day takes place once a year, 1129 00:29:44,640 --> 00:29:47,080 Springbank's open day takes place once a year, 1130 00:29:47,080 --> 00:29:48,160 and is attended by people from across the world. 1131 00:29:48,160 --> 00:29:50,070 and is attended by people from across the world. 1132 00:29:50,070 --> 00:29:51,680 - I am attending Springbank whisky school, which is great. 1133 00:29:51,680 --> 00:29:53,100 - I am attending Springbank whisky school, which is great. 1134 00:29:53,100 --> 00:29:55,200 - And have you learned much from it? 1135 00:29:55,200 --> 00:29:55,220 - And have you learned much from it? 1136 00:29:55,220 --> 00:29:58,230 - Yes, I thought there was not too much they 1137 00:29:58,230 --> 00:29:58,720 could tell me, but, yes, 1138 00:29:58,720 --> 00:30:00,090 could tell me, but, yes, 1139 00:30:00,090 --> 00:30:02,160 I've learned a lot from it. 1140 00:30:03,130 --> 00:30:05,760 Coming to Scotland in 1992, I was just over the age 1141 00:30:05,760 --> 00:30:07,200 Coming to Scotland in 1992, I was just over the age 1142 00:30:07,200 --> 00:30:09,140 where I was allowed to drink, 1143 00:30:09,140 --> 00:30:09,280 and I didn't have much money so I visited four distilleries, 1144 00:30:09,280 --> 00:30:12,800 and I didn't have much money so I visited four distilleries, 1145 00:30:12,800 --> 00:30:13,040 and I didn't have much money so I visited four distilleries, 1146 00:30:13,040 --> 00:30:15,030 because at this time it was free. 1147 00:30:15,030 --> 00:30:16,320 Today, it's a big business, but at this time it was free, 1148 00:30:16,320 --> 00:30:18,010 Today, it's a big business, but at this time it was free, 1149 00:30:18,010 --> 00:30:19,020 it was marketing. 1150 00:30:19,020 --> 00:30:19,840 So I visited four distilleries, got four great drams, 1151 00:30:19,840 --> 00:30:23,050 So I visited four distilleries, got four great drams, 1152 00:30:23,050 --> 00:30:23,360 so every time was saying, "Why are these drams different?" 1153 00:30:23,360 --> 00:30:26,170 so every time was saying, "Why are these drams different?" 1154 00:30:26,170 --> 00:30:26,880 And that got me into wanting to know more about whisky. 1155 00:30:26,880 --> 00:30:30,230 And that got me into wanting to know more about whisky. 1156 00:30:30,230 --> 00:30:30,400 It's my 18th time coming to Scotland now. 1157 00:30:30,400 --> 00:30:33,010 It's my 18th time coming to Scotland now. 1158 00:30:33,010 --> 00:30:33,210 - 18th? 1159 00:30:33,210 --> 00:30:33,920 - Yes. 1160 00:30:33,920 --> 00:30:34,170 - Yes. 1161 00:30:35,210 --> 00:30:37,160 I'm also coming for other reasons, for the people, 1162 00:30:37,160 --> 00:30:37,440 for the landscape, for everything, 1163 00:30:37,440 --> 00:30:39,140 for the landscape, for everything, 1164 00:30:39,140 --> 00:30:40,960 but whisky is still the main reason for me to come here. 1165 00:30:40,960 --> 00:30:43,230 but whisky is still the main reason for me to come here. 1166 00:30:43,230 --> 00:30:44,480 - [Host] Springbank is special. 1167 00:30:44,480 --> 00:30:45,170 - [Host] Springbank is special. 1168 00:30:45,170 --> 00:30:47,190 It is as close as Scottish distilleries 1169 00:30:47,190 --> 00:30:48,000 get to the original model. 1170 00:30:48,000 --> 00:30:50,070 get to the original model. 1171 00:30:50,070 --> 00:30:51,520 The place is rooted in the local community, 1172 00:30:51,520 --> 00:30:52,230 The place is rooted in the local community, 1173 00:30:52,230 --> 00:30:55,040 something that shows in the merry band of workers 1174 00:30:55,040 --> 00:30:55,130 something that shows in the merry band of workers 1175 00:30:55,130 --> 00:30:58,560 who get the whisky into bottles and finally to market. 1176 00:30:58,560 --> 00:30:59,170 who get the whisky into bottles and finally to market. 1177 00:31:01,120 --> 00:31:02,080 - Shoot, you've bottled four Springbank bottles. 1178 00:31:02,080 --> 00:31:05,220 - Shoot, you've bottled four Springbank bottles. 1179 00:31:05,220 --> 00:31:05,600 - Even if you hold it up that way, 1180 00:31:05,600 --> 00:31:08,100 - Even if you hold it up that way, 1181 00:31:08,100 --> 00:31:09,120 even if there was a blemish on the back, 1182 00:31:09,120 --> 00:31:09,230 even if there was a blemish on the back, 1183 00:31:09,230 --> 00:31:12,080 you can see it right through. 1184 00:31:16,150 --> 00:31:16,160 - Did I put two labels on? 1185 00:31:16,160 --> 00:31:19,140 - Did I put two labels on? 1186 00:31:19,140 --> 00:31:19,680 Would anyone notice? 1187 00:31:19,680 --> 00:31:21,060 Would anyone notice? 1188 00:31:23,070 --> 00:31:23,200 Don't tell anybody, will you? 1189 00:31:23,200 --> 00:31:25,170 Don't tell anybody, will you? 1190 00:31:28,180 --> 00:31:30,080 My secret's safe with you. 1191 00:31:30,080 --> 00:31:30,240 (fast paced music) 1192 00:31:30,240 --> 00:31:33,060 (fast paced music) 1193 00:31:40,090 --> 00:31:40,800 Thank you. 1194 00:31:40,800 --> 00:31:41,140 Thank you. 1195 00:31:41,140 --> 00:31:42,190 - You're welcome. 1196 00:31:42,190 --> 00:31:44,320 - That's the best birthday present I've ever had, honest. 1197 00:31:44,320 --> 00:31:46,230 - That's the best birthday present I've ever had, honest. 1198 00:31:55,180 --> 00:31:57,000 - [Narrator] The Highland malt whiskies used 1199 00:31:57,000 --> 00:31:58,400 in any Scotch blend of real consequence 1200 00:31:58,400 --> 00:31:59,150 in any Scotch blend of real consequence 1201 00:31:59,150 --> 00:32:01,920 must each be aged in oak. 1202 00:32:01,920 --> 00:32:02,070 must each be aged in oak. 1203 00:32:02,070 --> 00:32:05,150 Scotch in the bottle will never improve. 1204 00:32:07,010 --> 00:32:08,190 There is another magic secret in the creation 1205 00:32:08,190 --> 00:32:08,960 of an outstanding Scotch blend, 1206 00:32:08,960 --> 00:32:10,160 of an outstanding Scotch blend, 1207 00:32:10,160 --> 00:32:12,040 and that is that there must be 1208 00:32:12,040 --> 00:32:12,480 a combination of many individual distillates 1209 00:32:12,480 --> 00:32:15,100 a combination of many individual distillates 1210 00:32:15,100 --> 00:32:16,000 if there is to be a well-rounded, tasteful, 1211 00:32:16,000 --> 00:32:17,220 if there is to be a well-rounded, tasteful, 1212 00:32:17,220 --> 00:32:19,520 distinctive Scotch of best quality. 1213 00:32:19,520 --> 00:32:21,070 distinctive Scotch of best quality. 1214 00:32:21,070 --> 00:32:23,040 - [Host] While Springbank thrives on its single malts alone, 1215 00:32:23,040 --> 00:32:24,050 - [Host] While Springbank thrives on its single malts alone, 1216 00:32:24,050 --> 00:32:26,220 the strength of the whiskies industry has, in fact, 1217 00:32:26,220 --> 00:32:26,560 long been built on the back of blended whiskies. 1218 00:32:26,560 --> 00:32:30,080 long been built on the back of blended whiskies. 1219 00:32:30,080 --> 00:32:30,180 long been built on the back of blended whiskies. 1220 00:32:30,180 --> 00:32:33,090 A blended whisky contains many single malts and, 1221 00:32:33,090 --> 00:32:33,600 just as crucially, grain whisky. 1222 00:32:33,600 --> 00:32:36,000 just as crucially, grain whisky. 1223 00:32:37,150 --> 00:32:39,240 It was a technological development in the distilling 1224 00:32:39,240 --> 00:32:40,640 of grain that changed Scotch whisky for ever. 1225 00:32:40,640 --> 00:32:43,180 of grain that changed Scotch whisky for ever. 1226 00:32:44,160 --> 00:32:46,190 Though makers had long blended their wares, 1227 00:32:46,190 --> 00:32:47,680 mass production of blends became possible after 1830. 1228 00:32:47,680 --> 00:32:51,000 mass production of blends became possible after 1830. 1229 00:32:51,000 --> 00:32:51,200 That year an Irishman, Aeneas Coffey, 1230 00:32:51,200 --> 00:32:53,230 That year an Irishman, Aeneas Coffey, 1231 00:32:53,230 --> 00:32:54,720 refined a Scottish invention, the continuous still. 1232 00:32:54,720 --> 00:32:57,230 refined a Scottish invention, the continuous still. 1233 00:32:57,230 --> 00:32:58,240 His development, creating what is now known 1234 00:32:58,240 --> 00:33:00,020 His development, creating what is now known 1235 00:33:00,020 --> 00:33:01,110 as the Coffey still, 1236 00:33:01,110 --> 00:33:01,760 meant grain whisky could be made on an enormous scale, 1237 00:33:01,760 --> 00:33:04,220 meant grain whisky could be made on an enormous scale, 1238 00:33:04,220 --> 00:33:05,280 and at low cost. 1239 00:33:05,280 --> 00:33:06,240 and at low cost. 1240 00:33:06,240 --> 00:33:08,800 From the 1850s it was mixed with single malts 1241 00:33:08,800 --> 00:33:10,040 From the 1850s it was mixed with single malts 1242 00:33:10,040 --> 00:33:12,320 to create blends and trailblazing Scots 1243 00:33:12,320 --> 00:33:13,090 to create blends and trailblazing Scots 1244 00:33:13,090 --> 00:33:15,160 peddled them across the world. 1245 00:33:15,160 --> 00:33:15,840 - So you had a generation of Scots entrepreneurs 1246 00:33:15,840 --> 00:33:18,190 - So you had a generation of Scots entrepreneurs 1247 00:33:18,190 --> 00:33:19,360 who grabbed these technological changes, 1248 00:33:19,360 --> 00:33:22,000 who grabbed these technological changes, 1249 00:33:22,000 --> 00:33:22,880 who looked at the evolution in the marketplace, 1250 00:33:22,880 --> 00:33:24,070 who looked at the evolution in the marketplace, 1251 00:33:24,070 --> 00:33:26,220 who looked at the legislative changes and said, 1252 00:33:26,220 --> 00:33:26,400 "We can come up with a product 1253 00:33:26,400 --> 00:33:28,160 "We can come up with a product 1254 00:33:28,160 --> 00:33:29,920 "that fits better in the marketplace." 1255 00:33:29,920 --> 00:33:32,060 "that fits better in the marketplace." 1256 00:33:32,060 --> 00:33:33,440 And so the DNA of the great blends 1257 00:33:33,440 --> 00:33:35,020 And so the DNA of the great blends 1258 00:33:36,020 --> 00:33:36,960 goes back to those days. 1259 00:33:36,960 --> 00:33:37,080 goes back to those days. 1260 00:33:37,080 --> 00:33:40,020 So there was a Mr. Buchanan, there was a Mr. Hague, 1261 00:33:40,020 --> 00:33:40,480 there was a Mr. Walker, there was a Mr. Dewar. 1262 00:33:40,480 --> 00:33:44,000 there was a Mr. Walker, there was a Mr. Dewar. 1263 00:33:44,000 --> 00:33:44,070 there was a Mr. Walker, there was a Mr. Dewar. 1264 00:33:44,070 --> 00:33:46,180 And so a Dewar's blend today, 1265 00:33:47,190 --> 00:33:47,520 a Walker's blend today, 1266 00:33:47,520 --> 00:33:49,170 a Walker's blend today, 1267 00:33:49,170 --> 00:33:51,040 has its roots in what Mr. Dewar or Mr. Walker did, 1268 00:33:51,040 --> 00:33:53,180 has its roots in what Mr. Dewar or Mr. Walker did, 1269 00:33:53,180 --> 00:33:54,560 historically in the mid and late 19th century. 1270 00:33:54,560 --> 00:33:56,140 historically in the mid and late 19th century. 1271 00:33:56,140 --> 00:33:58,080 So Walker, for example, 1272 00:33:58,080 --> 00:33:58,090 So Walker, for example, 1273 00:33:58,090 --> 00:34:01,600 always had at its heart west coast whiskies. 1274 00:34:01,600 --> 00:34:02,100 always had at its heart west coast whiskies. 1275 00:34:02,100 --> 00:34:05,120 Dewar's blend always had Perthshire whiskies at its heart. 1276 00:34:05,120 --> 00:34:06,110 Dewar's blend always had Perthshire whiskies at its heart. 1277 00:34:06,110 --> 00:34:08,640 - Going from the background of having licensed grocers 1278 00:34:08,640 --> 00:34:09,010 - Going from the background of having licensed grocers 1279 00:34:09,010 --> 00:34:10,150 that blended tea, 1280 00:34:10,150 --> 00:34:12,080 so had this ability to take different flavours 1281 00:34:12,080 --> 00:34:12,160 and characteristics and blend them together 1282 00:34:12,160 --> 00:34:13,240 and characteristics and blend them together 1283 00:34:13,240 --> 00:34:15,210 and then started blending whisky, 1284 00:34:15,210 --> 00:34:15,680 and then you begin getting these individuals that start, 1285 00:34:15,680 --> 00:34:19,120 and then you begin getting these individuals that start, 1286 00:34:19,120 --> 00:34:19,200 really, travelling the world extensively 1287 00:34:19,200 --> 00:34:22,100 really, travelling the world extensively 1288 00:34:22,100 --> 00:34:22,720 and selling our wares and going out there as pioneers. 1289 00:34:22,720 --> 00:34:25,240 and selling our wares and going out there as pioneers. 1290 00:34:25,240 --> 00:34:26,240 You know, there's a number of well-known brands, nowadays, 1291 00:34:26,240 --> 00:34:29,070 You know, there's a number of well-known brands, nowadays, 1292 00:34:29,070 --> 00:34:29,760 which are blends that all carry people's names. 1293 00:34:29,760 --> 00:34:32,010 which are blends that all carry people's names. 1294 00:34:32,010 --> 00:34:33,220 And to be able to tell to international visitors 1295 00:34:33,220 --> 00:34:33,280 when they come in, "This is not a name that we made up." 1296 00:34:33,280 --> 00:34:36,220 when they come in, "This is not a name that we made up." 1297 00:34:36,220 --> 00:34:36,800 That some marketing agency 10 or 20 years ago thought, 1298 00:34:36,800 --> 00:34:40,110 That some marketing agency 10 or 20 years ago thought, 1299 00:34:40,110 --> 00:34:40,320 "That sounds like a great Scottish name. 1300 00:34:40,320 --> 00:34:42,120 "That sounds like a great Scottish name. 1301 00:34:42,120 --> 00:34:43,840 "That sounds like a nice picture, let's put that." 1302 00:34:43,840 --> 00:34:44,240 "That sounds like a nice picture, let's put that." 1303 00:34:44,240 --> 00:34:45,190 It's true. 1304 00:34:45,190 --> 00:34:47,230 It's genuine, authentic heritage, 1305 00:34:47,230 --> 00:34:47,360 and these are the people that made the blends, 1306 00:34:47,360 --> 00:34:50,230 and these are the people that made the blends, 1307 00:34:50,230 --> 00:34:50,880 these and their families and their ancestors 1308 00:34:50,880 --> 00:34:53,050 these and their families and their ancestors 1309 00:34:53,050 --> 00:34:54,400 were the people that took them to market, 1310 00:34:54,400 --> 00:34:55,090 were the people that took them to market, 1311 00:34:55,090 --> 00:34:57,050 that were these pioneers that in some cases 1312 00:34:57,050 --> 00:34:57,920 where these eccentric characters. 1313 00:34:57,920 --> 00:35:00,170 where these eccentric characters. 1314 00:35:00,170 --> 00:35:01,440 That, I think, is one of the cornerstones of Scotch whisky 1315 00:35:01,440 --> 00:35:03,130 That, I think, is one of the cornerstones of Scotch whisky 1316 00:35:03,130 --> 00:35:04,960 which makes it so successful in terms of its competition. 1317 00:35:04,960 --> 00:35:06,240 which makes it so successful in terms of its competition. 1318 00:35:06,240 --> 00:35:08,480 Is that it has this real authenticity behind it 1319 00:35:08,480 --> 00:35:09,110 Is that it has this real authenticity behind it 1320 00:35:09,110 --> 00:35:12,000 in these huge international brands. 1321 00:35:12,000 --> 00:35:12,100 in these huge international brands. 1322 00:35:12,100 --> 00:35:14,110 - [Host] The ingenuity of these blend pioneers 1323 00:35:14,110 --> 00:35:15,520 met with a vital piece of good fortune 1324 00:35:15,520 --> 00:35:16,130 met with a vital piece of good fortune 1325 00:35:16,130 --> 00:35:19,040 for Scottish whisky when, in 1871, 1326 00:35:19,040 --> 00:35:19,080 for Scottish whisky when, in 1871, 1327 00:35:19,080 --> 00:35:22,240 the phylloxera virus destroyed French vineyards. 1328 00:35:22,240 --> 00:35:22,560 - With the vineyards destroyed, 1329 00:35:22,560 --> 00:35:25,040 - With the vineyards destroyed, 1330 00:35:25,040 --> 00:35:26,080 little or no brandy could be produced, 1331 00:35:26,080 --> 00:35:27,110 little or no brandy could be produced, 1332 00:35:27,110 --> 00:35:29,070 and so whisky, which up until then 1333 00:35:29,070 --> 00:35:29,600 had been the drink very much more of the working man, 1334 00:35:29,600 --> 00:35:32,130 had been the drink very much more of the working man, 1335 00:35:32,130 --> 00:35:33,120 was allowed to move into that space 1336 00:35:33,120 --> 00:35:34,230 was allowed to move into that space 1337 00:35:34,230 --> 00:35:36,110 in the market that had hitherto 1338 00:35:36,110 --> 00:35:36,640 been taken by brandy 1339 00:35:36,640 --> 00:35:38,060 been taken by brandy 1340 00:35:38,060 --> 00:35:40,160 which was the drink of the middle and upper classes, 1341 00:35:40,160 --> 00:35:42,150 who would not have touched whisky. 1342 00:35:42,150 --> 00:35:43,680 But along came branding to make it more acceptable, 1343 00:35:43,680 --> 00:35:45,240 But along came branding to make it more acceptable, 1344 00:35:45,240 --> 00:35:47,200 blending to make the product more palatable, 1345 00:35:47,200 --> 00:35:48,120 blending to make the product more palatable, 1346 00:35:48,120 --> 00:35:50,720 patriotism to make it an acceptable thing to drink, 1347 00:35:50,720 --> 00:35:52,050 patriotism to make it an acceptable thing to drink, 1348 00:35:52,050 --> 00:35:54,240 and a shortage of supply of brandy. 1349 00:35:54,240 --> 00:35:55,050 and a shortage of supply of brandy. 1350 00:35:55,050 --> 00:35:57,760 The most popular middle-class drink in London at the time 1351 00:35:57,760 --> 00:35:58,080 The most popular middle-class drink in London at the time 1352 00:35:58,080 --> 00:36:00,130 is brandy and soda. 1353 00:36:00,130 --> 00:36:01,280 All of a sudden you've got Scots and the Irish going, 1354 00:36:01,280 --> 00:36:03,080 All of a sudden you've got Scots and the Irish going, 1355 00:36:03,080 --> 00:36:04,800 "Hello, we can actually do that as well, you know." 1356 00:36:04,800 --> 00:36:06,180 "Hello, we can actually do that as well, you know." 1357 00:36:06,180 --> 00:36:08,320 And they reformulate the blends to make sure it does go 1358 00:36:08,320 --> 00:36:09,170 And they reformulate the blends to make sure it does go 1359 00:36:09,170 --> 00:36:11,200 with soda or ginger ale or whatever. 1360 00:36:11,200 --> 00:36:11,840 All of a sudden you've got popularity, 1361 00:36:11,840 --> 00:36:13,200 All of a sudden you've got popularity, 1362 00:36:13,200 --> 00:36:15,360 you've got middle-class respectability. 1363 00:36:15,360 --> 00:36:16,010 you've got middle-class respectability. 1364 00:36:16,010 --> 00:36:17,190 That's the way any drink is built, 1365 00:36:17,190 --> 00:36:18,880 as long as you've got a middle-class behind you, 1366 00:36:18,880 --> 00:36:19,110 as long as you've got a middle-class behind you, 1367 00:36:19,110 --> 00:36:21,010 you're going to be fine. 1368 00:36:21,010 --> 00:36:22,400 - [Host] With the vineyards barren for another 25 years, 1369 00:36:22,400 --> 00:36:24,010 - [Host] With the vineyards barren for another 25 years, 1370 00:36:24,010 --> 00:36:25,920 Scotch whisky now only had one rival competitor, Ireland. 1371 00:36:25,920 --> 00:36:28,060 Scotch whisky now only had one rival competitor, Ireland. 1372 00:36:29,070 --> 00:36:29,440 Prohibition in the USA became a victory for Scotland. 1373 00:36:29,440 --> 00:36:32,960 Prohibition in the USA became a victory for Scotland. 1374 00:36:32,960 --> 00:36:33,160 Prohibition in the USA became a victory for Scotland. 1375 00:36:33,160 --> 00:36:36,160 Various bootleggers head across to Ireland 1376 00:36:36,160 --> 00:36:36,480 and knock on the door of Mr. Jamieson, 1377 00:36:36,480 --> 00:36:39,040 and knock on the door of Mr. Jamieson, 1378 00:36:39,040 --> 00:36:40,000 Mr. Roe, Mr. Power and they go, 1379 00:36:40,000 --> 00:36:40,240 Mr. Roe, Mr. Power and they go, 1380 00:36:40,240 --> 00:36:43,170 "Listen guys, ship the stuff to Canada 1381 00:36:43,170 --> 00:36:43,520 "or to Bermuda or wherever. 1382 00:36:43,520 --> 00:36:45,210 "or to Bermuda or wherever. 1383 00:36:45,210 --> 00:36:47,040 "My friend Mr. Capone here, you can trust him, 1384 00:36:47,040 --> 00:36:48,220 "My friend Mr. Capone here, you can trust him, 1385 00:36:48,220 --> 00:36:50,110 "he will ship it in for you. 1386 00:36:50,110 --> 00:36:50,560 "You will have done nothing illegal. 1387 00:36:50,560 --> 00:36:52,020 "You will have done nothing illegal. 1388 00:36:52,020 --> 00:36:53,210 "All you'll have done is shipping to somewhere 1389 00:36:53,210 --> 00:36:54,080 "where booze is legal." 1390 00:36:54,080 --> 00:36:55,230 "where booze is legal." 1391 00:36:55,230 --> 00:36:57,600 The Irish distillers, to a man, said, "Be gone with you." 1392 00:36:57,600 --> 00:37:00,030 The Irish distillers, to a man, said, "Be gone with you." 1393 00:37:00,030 --> 00:37:01,120 They then moved from Ireland across to London, 1394 00:37:01,120 --> 00:37:03,160 They then moved from Ireland across to London, 1395 00:37:03,160 --> 00:37:04,640 and up to Glasgow, 1396 00:37:04,640 --> 00:37:05,080 and up to Glasgow, 1397 00:37:05,080 --> 00:37:08,160 to all the blending houses and said exactly the same spiel. 1398 00:37:08,160 --> 00:37:09,240 to all the blending houses and said exactly the same spiel. 1399 00:37:09,240 --> 00:37:11,680 "So how much exactly do you want?" 1400 00:37:11,680 --> 00:37:13,100 "So how much exactly do you want?" 1401 00:37:13,100 --> 00:37:15,200 - Increasingly, Scottish blends were made 1402 00:37:15,200 --> 00:37:15,210 - Increasingly, Scottish blends were made 1403 00:37:15,210 --> 00:37:17,130 for American tastes, 1404 00:37:17,130 --> 00:37:18,720 lighter and suited to being drunk with a mixer. 1405 00:37:18,720 --> 00:37:21,110 lighter and suited to being drunk with a mixer. 1406 00:37:21,110 --> 00:37:22,240 One such blend was Cutty Sark, 1407 00:37:22,240 --> 00:37:23,130 One such blend was Cutty Sark, 1408 00:37:23,130 --> 00:37:25,760 created in 1923 and now made alongside Famous Grouse 1409 00:37:25,760 --> 00:37:27,170 created in 1923 and now made alongside Famous Grouse 1410 00:37:28,150 --> 00:37:29,280 by Edrington in Glasgow's Drumchapel. 1411 00:37:29,280 --> 00:37:31,170 by Edrington in Glasgow's Drumchapel. 1412 00:37:34,060 --> 00:37:36,170 This is Drumchapel, where I spent 10 years 1413 00:37:36,170 --> 00:37:36,320 growing up as a boy, 1414 00:37:36,320 --> 00:37:38,090 growing up as a boy, 1415 00:37:38,090 --> 00:37:39,840 and in contrast to the tenements of the East End of Glasgow, 1416 00:37:39,840 --> 00:37:41,020 and in contrast to the tenements of the East End of Glasgow, 1417 00:37:41,020 --> 00:37:42,110 it was a paradise. 1418 00:37:42,110 --> 00:37:43,360 But now it is home to Famous Grouse whisky, 1419 00:37:43,360 --> 00:37:46,030 But now it is home to Famous Grouse whisky, 1420 00:37:46,030 --> 00:37:46,880 and it's changed a lot in those years. 1421 00:37:46,880 --> 00:37:48,060 and it's changed a lot in those years. 1422 00:37:48,060 --> 00:37:50,060 Now, I often think that the magic 1423 00:37:50,060 --> 00:37:50,400 and the mystery of whisky is in the soil, 1424 00:37:50,400 --> 00:37:53,160 and the mystery of whisky is in the soil, 1425 00:37:53,160 --> 00:37:53,920 in the barley and in the water 1426 00:37:53,920 --> 00:37:55,100 in the barley and in the water 1427 00:37:55,100 --> 00:37:56,160 and in the hands that make it, 1428 00:37:56,160 --> 00:37:57,440 but actually there is a very profound science 1429 00:37:57,440 --> 00:37:59,020 but actually there is a very profound science 1430 00:37:59,020 --> 00:38:00,960 behind the making of the drams we know and love, 1431 00:38:00,960 --> 00:38:01,240 behind the making of the drams we know and love, 1432 00:38:01,240 --> 00:38:04,120 and when I tell you that 90% of the whiskies 1433 00:38:04,120 --> 00:38:04,480 we export around the world are blended whiskies, 1434 00:38:04,480 --> 00:38:07,160 we export around the world are blended whiskies, 1435 00:38:07,160 --> 00:38:08,000 then you'll understand the need for that science. 1436 00:38:08,000 --> 00:38:10,010 then you'll understand the need for that science. 1437 00:38:10,010 --> 00:38:11,520 And I'm about to look into it. 1438 00:38:11,520 --> 00:38:12,160 And I'm about to look into it. 1439 00:38:12,160 --> 00:38:15,040 Kirsteen Campbell is master blender for Famous Grouse 1440 00:38:15,040 --> 00:38:15,190 Kirsteen Campbell is master blender for Famous Grouse 1441 00:38:15,190 --> 00:38:17,060 and Cutty Sark. 1442 00:38:17,060 --> 00:38:18,560 Kirsteen, you're a noser and a spitter. 1443 00:38:18,560 --> 00:38:19,240 Kirsteen, you're a noser and a spitter. 1444 00:38:19,240 --> 00:38:21,170 What a hell of a way to make a living. 1445 00:38:21,170 --> 00:38:22,080 - Well, yeah, I guess it is. 1446 00:38:22,080 --> 00:38:23,110 - Well, yeah, I guess it is. 1447 00:38:23,110 --> 00:38:25,600 We are referred to as nosers within the industry, 1448 00:38:25,600 --> 00:38:26,070 We are referred to as nosers within the industry, 1449 00:38:26,070 --> 00:38:28,100 and the majority of my work is done by nosing. 1450 00:38:28,100 --> 00:38:29,060 But you're quite right, 1451 00:38:29,060 --> 00:38:29,120 we do on occasion have to taste the whiskies, 1452 00:38:29,120 --> 00:38:31,020 we do on occasion have to taste the whiskies, 1453 00:38:31,020 --> 00:38:32,640 but when you're looking at up to 600 samples a day, 1454 00:38:32,640 --> 00:38:34,060 but when you're looking at up to 600 samples a day, 1455 00:38:34,060 --> 00:38:36,160 you couldn't possibly taste them all, so that's where 1456 00:38:36,160 --> 00:38:36,190 you couldn't possibly taste them all, so that's where 1457 00:38:36,190 --> 00:38:38,170 the elegant spitting comes in. - 600 a day! 1458 00:38:38,170 --> 00:38:39,680 - [Host] So you spit into a bucket? 1459 00:38:39,680 --> 00:38:40,180 - [Host] So you spit into a bucket? 1460 00:38:40,180 --> 00:38:43,200 - Yes, we do, we do, but it's really just at the final stage 1461 00:38:43,200 --> 00:38:44,020 - Yes, we do, we do, but it's really just at the final stage 1462 00:38:44,020 --> 00:38:45,210 where I tend to taste the whiskies, 1463 00:38:45,210 --> 00:38:46,720 or if I'm developing new ones. 1464 00:38:46,720 --> 00:38:47,130 or if I'm developing new ones. 1465 00:38:47,130 --> 00:38:49,200 Otherwise it's all done by nose. 1466 00:38:49,200 --> 00:38:50,240 - So the nose is really important isn't it? 1467 00:38:50,240 --> 00:38:51,100 - So the nose is really important isn't it? 1468 00:38:51,100 --> 00:38:53,110 - Absolutely, yes, yes. 1469 00:38:53,110 --> 00:38:53,760 - So tell me the process you go through, 1470 00:38:53,760 --> 00:38:54,210 - So tell me the process you go through, 1471 00:38:54,210 --> 00:38:57,100 because you see, I'm a single malt man. 1472 00:38:57,100 --> 00:38:57,280 I live and die by single malts, 1473 00:38:57,280 --> 00:38:59,100 I live and die by single malts, 1474 00:38:59,100 --> 00:39:00,800 and I think blended whisky's for boiling your tatties in. 1475 00:39:00,800 --> 00:39:03,020 and I think blended whisky's for boiling your tatties in. 1476 00:39:03,020 --> 00:39:04,320 I know, you see, that's sacrilege to you. 1477 00:39:04,320 --> 00:39:05,120 I know, you see, that's sacrilege to you. 1478 00:39:05,120 --> 00:39:07,840 So convince me of the beauty of blends. 1479 00:39:07,840 --> 00:39:08,210 So convince me of the beauty of blends. 1480 00:39:08,210 --> 00:39:09,240 - You know, you need to be open about blending, 1481 00:39:09,240 --> 00:39:11,200 rejoice in blending. 1482 00:39:11,200 --> 00:39:11,360 It's a creative process, 1483 00:39:11,360 --> 00:39:13,070 It's a creative process, 1484 00:39:13,070 --> 00:39:14,880 it's not just a matter of taking this distillery 1485 00:39:14,880 --> 00:39:15,160 it's not just a matter of taking this distillery 1486 00:39:15,160 --> 00:39:17,050 and that distillery and some grain whisky, 1487 00:39:17,050 --> 00:39:18,400 bunging it together and you're going to get 1488 00:39:18,400 --> 00:39:19,130 bunging it together and you're going to get 1489 00:39:19,130 --> 00:39:20,180 the same end result. 1490 00:39:20,180 --> 00:39:21,920 Because distilleries open, distilleries close, 1491 00:39:21,920 --> 00:39:23,120 Because distilleries open, distilleries close, 1492 00:39:23,120 --> 00:39:25,440 and companies fall out and stock supplies are, 1493 00:39:25,440 --> 00:39:26,150 and companies fall out and stock supplies are, 1494 00:39:26,150 --> 00:39:28,960 you might have a surplus, you might have a scarcity. 1495 00:39:28,960 --> 00:39:30,150 you might have a surplus, you might have a scarcity. 1496 00:39:30,150 --> 00:39:32,020 And each cask is going to be different, 1497 00:39:32,020 --> 00:39:32,480 so what a master blender does is actually look at all 1498 00:39:32,480 --> 00:39:35,110 so what a master blender does is actually look at all 1499 00:39:35,110 --> 00:39:36,000 of the possibilities that they have in front of them, 1500 00:39:36,000 --> 00:39:38,150 of the possibilities that they have in front of them, 1501 00:39:38,150 --> 00:39:39,520 and tweak that recipe. 1502 00:39:39,520 --> 00:39:40,150 and tweak that recipe. 1503 00:39:40,150 --> 00:39:41,150 So they might have a recipe, 1504 00:39:41,150 --> 00:39:43,020 but it will be tweaked every single time 1505 00:39:43,020 --> 00:39:43,040 a vatting is going to be made. 1506 00:39:43,040 --> 00:39:44,190 a vatting is going to be made. 1507 00:39:44,190 --> 00:39:46,010 There might be a little bit more grain, 1508 00:39:46,010 --> 00:39:46,560 there might be a little less of that first fill sherry, 1509 00:39:46,560 --> 00:39:48,140 there might be a little less of that first fill sherry, 1510 00:39:48,140 --> 00:39:50,080 there might be a different distillery coming in 1511 00:39:50,080 --> 00:39:50,100 there might be a different distillery coming in 1512 00:39:50,100 --> 00:39:52,140 or combinations of different distilleries 1513 00:39:52,140 --> 00:39:53,600 to produce the same overall effect. 1514 00:39:53,600 --> 00:39:55,050 to produce the same overall effect. 1515 00:39:55,050 --> 00:39:57,120 And when you go into a blending lab 1516 00:39:57,120 --> 00:39:57,150 And when you go into a blending lab 1517 00:39:57,150 --> 00:39:59,160 and you get that explained to you by a blender, 1518 00:39:59,160 --> 00:40:00,640 you kind of, your head kind of explodes. 1519 00:40:00,640 --> 00:40:02,090 you kind of, your head kind of explodes. 1520 00:40:02,090 --> 00:40:04,160 How do you keep all this information, 1521 00:40:04,160 --> 00:40:05,010 How do you keep all this information, 1522 00:40:05,010 --> 00:40:06,100 you know, within your brain? 1523 00:40:06,100 --> 00:40:07,220 How do you learn all of that? 1524 00:40:07,220 --> 00:40:07,680 How do you know that this whisky and this whisky 1525 00:40:07,680 --> 00:40:10,210 How do you know that this whisky and this whisky 1526 00:40:10,210 --> 00:40:11,200 and this whisky, when combined, will give that result? 1527 00:40:11,200 --> 00:40:14,030 and this whisky, when combined, will give that result? 1528 00:40:14,030 --> 00:40:14,720 I mean, that's just mental. 1529 00:40:14,720 --> 00:40:15,200 I mean, that's just mental. 1530 00:40:15,200 --> 00:40:17,150 - I hesitate to compare it with 1531 00:40:17,150 --> 00:40:18,240 a box of Kellogg's Cornflakes, 1532 00:40:18,240 --> 00:40:19,010 a box of Kellogg's Cornflakes, 1533 00:40:19,010 --> 00:40:20,190 but when you buy a box of Kellogg's Cornflakes, 1534 00:40:20,190 --> 00:40:21,760 you want it to be exactly like the 1535 00:40:21,760 --> 00:40:22,170 you want it to be exactly like the 1536 00:40:22,170 --> 00:40:24,170 last box of Kellogg's Cornflakes you bought, 1537 00:40:24,170 --> 00:40:25,280 and you want the one after that to be the same again. 1538 00:40:25,280 --> 00:40:27,060 and you want the one after that to be the same again. 1539 00:40:27,060 --> 00:40:28,800 So you want your bottle of Bells or Dewars or Walker, 1540 00:40:28,800 --> 00:40:30,190 So you want your bottle of Bells or Dewars or Walker, 1541 00:40:30,190 --> 00:40:32,320 or whatever it may be, to be consistent 1542 00:40:32,320 --> 00:40:33,000 or whatever it may be, to be consistent 1543 00:40:33,000 --> 00:40:35,060 to what you as a drinker have come to accept. 1544 00:40:35,060 --> 00:40:35,840 - What I've got for you, David, is really the process 1545 00:40:35,840 --> 00:40:39,010 - What I've got for you, David, is really the process 1546 00:40:39,010 --> 00:40:39,360 from new make spirit. 1547 00:40:39,360 --> 00:40:40,200 from new make spirit. 1548 00:40:40,200 --> 00:40:42,880 Because my job begins right back at the distillery stage 1549 00:40:42,880 --> 00:40:43,060 Because my job begins right back at the distillery stage 1550 00:40:43,060 --> 00:40:45,190 where we look at the quality of the spirit 1551 00:40:45,190 --> 00:40:46,400 before it goes into cask. 1552 00:40:46,400 --> 00:40:47,210 before it goes into cask. 1553 00:40:47,210 --> 00:40:49,120 Then we move on to the cask types 1554 00:40:49,120 --> 00:40:49,920 and the importance of the flavour that develops 1555 00:40:49,920 --> 00:40:51,030 and the importance of the flavour that develops 1556 00:40:51,030 --> 00:40:53,440 during that important time period during the whisky, 1557 00:40:53,440 --> 00:40:54,050 during that important time period during the whisky, 1558 00:40:54,050 --> 00:40:56,960 and then how we bring all these complex flavours together 1559 00:40:56,960 --> 00:40:57,130 and then how we bring all these complex flavours together 1560 00:40:57,130 --> 00:41:00,240 to produce the same flavour of blend time in, time out. 1561 00:41:00,240 --> 00:41:00,480 - Had you not have had blenders, 1562 00:41:00,480 --> 00:41:02,200 - Had you not have had blenders, 1563 00:41:02,200 --> 00:41:04,000 you would have had a fairly rustic, 1564 00:41:04,000 --> 00:41:06,070 you would have had a fairly rustic, 1565 00:41:06,070 --> 00:41:07,520 cottage industry which would probably have never got 1566 00:41:07,520 --> 00:41:09,030 cottage industry which would probably have never got 1567 00:41:09,030 --> 00:41:11,040 to the stage it was, because a lot of the products 1568 00:41:11,040 --> 00:41:11,070 to the stage it was, because a lot of the products 1569 00:41:11,070 --> 00:41:14,200 that were being made in the 19th and early 20th century 1570 00:41:14,200 --> 00:41:14,560 were very difficult for people to drink. 1571 00:41:14,560 --> 00:41:16,170 were very difficult for people to drink. 1572 00:41:16,170 --> 00:41:18,080 Blenders sort of democratised whisky by making it 1573 00:41:18,080 --> 00:41:19,010 Blenders sort of democratised whisky by making it 1574 00:41:19,010 --> 00:41:21,600 more accessible from a flavour point of view. 1575 00:41:21,600 --> 00:41:22,170 more accessible from a flavour point of view. 1576 00:41:22,170 --> 00:41:25,100 - [Host] How many whiskies would be involved in each blend? 1577 00:41:25,100 --> 00:41:25,120 - Well, it can vary actually, 1578 00:41:25,120 --> 00:41:26,160 - Well, it can vary actually, 1579 00:41:26,160 --> 00:41:28,640 because for our blends we have core whiskies that we use 1580 00:41:28,640 --> 00:41:30,060 because for our blends we have core whiskies that we use 1581 00:41:30,060 --> 00:41:32,160 each and every time we put the blend together. 1582 00:41:32,160 --> 00:41:33,090 each and every time we put the blend together. 1583 00:41:33,090 --> 00:41:34,140 Then there are other whiskies that 1584 00:41:34,140 --> 00:41:35,680 we put into flavour categories, 1585 00:41:35,680 --> 00:41:36,200 we put into flavour categories, 1586 00:41:36,200 --> 00:41:39,070 and we can pick within those flavour categories, 1587 00:41:39,070 --> 00:41:39,200 perhaps one or several within those. 1588 00:41:39,200 --> 00:41:41,150 perhaps one or several within those. 1589 00:41:41,150 --> 00:41:42,720 That's why it can vary from blend to blend, 1590 00:41:42,720 --> 00:41:43,170 That's why it can vary from blend to blend, 1591 00:41:43,170 --> 00:41:46,240 but ultimately, the flavour of the whisky must be the same, 1592 00:41:46,240 --> 00:41:48,100 but ultimately, the flavour of the whisky must be the same, 1593 00:41:48,100 --> 00:41:49,760 every bottle we put out. 1594 00:41:49,760 --> 00:41:50,060 every bottle we put out. 1595 00:41:50,060 --> 00:41:53,020 - That must be really difficult to sustain. 1596 00:41:53,020 --> 00:41:53,280 - That's part of the training 1597 00:41:53,280 --> 00:41:55,100 - That's part of the training 1598 00:41:55,100 --> 00:41:56,100 and the experience. - That's the challenge. 1599 00:41:56,100 --> 00:41:56,800 - [Kirsteen] Yes. 1600 00:41:56,800 --> 00:41:57,060 - [Kirsteen] Yes. 1601 00:41:57,060 --> 00:42:00,080 - I am astounded by the fact that 90% 1602 00:42:00,080 --> 00:42:00,320 of all Scotch exports are blends. 1603 00:42:00,320 --> 00:42:03,020 of all Scotch exports are blends. 1604 00:42:04,150 --> 00:42:05,110 - Absolutely. 1605 00:42:05,110 --> 00:42:06,070 - I seriously am. 1606 00:42:06,070 --> 00:42:07,360 I mean, 90%, all over, at home and abroad. 1607 00:42:07,360 --> 00:42:08,130 I mean, 90%, all over, at home and abroad. 1608 00:42:08,130 --> 00:42:10,880 - The numbers are huge, and personally speaking, for me, 1609 00:42:10,880 --> 00:42:13,020 - The numbers are huge, and personally speaking, for me, 1610 00:42:13,020 --> 00:42:14,400 within Edrington and our blends, I'm responsible for over 1611 00:42:14,400 --> 00:42:16,210 within Edrington and our blends, I'm responsible for over 1612 00:42:16,210 --> 00:42:17,920 50 million bottles, so yeah, 1613 00:42:17,920 --> 00:42:18,100 50 million bottles, so yeah, 1614 00:42:18,100 --> 00:42:19,150 it's huge numbers we're talking. 1615 00:42:19,150 --> 00:42:20,160 - Wow. 1616 00:42:20,160 --> 00:42:21,440 - I'm a massive blended whisky fan. 1617 00:42:21,440 --> 00:42:24,000 - I'm a massive blended whisky fan. 1618 00:42:24,000 --> 00:42:24,960 I just think that, going forward, 1619 00:42:24,960 --> 00:42:26,100 I just think that, going forward, 1620 00:42:26,100 --> 00:42:28,200 blended whisky is going to have to keep up 1621 00:42:28,200 --> 00:42:28,480 with the expectations that consumers have, 1622 00:42:28,480 --> 00:42:31,100 with the expectations that consumers have, 1623 00:42:31,100 --> 00:42:32,000 that are being set by other products. 1624 00:42:32,000 --> 00:42:33,180 that are being set by other products. 1625 00:42:33,180 --> 00:42:35,130 It hasn't quite caught up yet, 1626 00:42:35,130 --> 00:42:35,520 but from a production perspective it's so enormously 1627 00:42:35,520 --> 00:42:38,200 but from a production perspective it's so enormously 1628 00:42:38,200 --> 00:42:39,040 creative that it absolutely will do, 1629 00:42:39,040 --> 00:42:41,030 creative that it absolutely will do, 1630 00:42:41,030 --> 00:42:42,560 it's just waiting for people to sort of do it. 1631 00:42:42,560 --> 00:42:44,240 it's just waiting for people to sort of do it. 1632 00:42:45,230 --> 00:42:46,080 - [Host] While Kirsteen guided me through 1633 00:42:46,080 --> 00:42:47,070 - [Host] While Kirsteen guided me through 1634 00:42:47,070 --> 00:42:49,220 some of the whiskies which go into her blends, 1635 00:42:49,220 --> 00:42:49,600 the full list remained tantalisingly confidential. 1636 00:42:49,600 --> 00:42:53,120 the full list remained tantalisingly confidential. 1637 00:42:53,120 --> 00:42:54,020 the full list remained tantalisingly confidential. 1638 00:42:54,020 --> 00:42:56,640 - So that's us covered five new make spirits, 1639 00:42:56,640 --> 00:42:57,210 - So that's us covered five new make spirits, 1640 00:42:58,210 --> 00:43:00,080 everything from a light grain 1641 00:43:00,080 --> 00:43:00,160 through to heavily peated malt. 1642 00:43:00,160 --> 00:43:03,030 through to heavily peated malt. 1643 00:43:03,030 --> 00:43:03,680 - Those are your basic ingredients. 1644 00:43:03,680 --> 00:43:04,180 - Those are your basic ingredients. 1645 00:43:04,180 --> 00:43:06,090 - These are some of the basic ingredients. 1646 00:43:06,090 --> 00:43:07,050 - Some of them? 1647 00:43:07,050 --> 00:43:07,200 Oh there are much more? 1648 00:43:07,200 --> 00:43:08,050 Oh there are much more? 1649 00:43:08,050 --> 00:43:09,210 - Yes, top secret. 1650 00:43:09,210 --> 00:43:10,720 These are the ones I'm going to share with you today. 1651 00:43:10,720 --> 00:43:11,160 These are the ones I'm going to share with you today. 1652 00:43:11,160 --> 00:43:13,010 - You're not going to show me the ultimate secret? 1653 00:43:13,010 --> 00:43:14,120 - Not all of them, I can't possibly. 1654 00:43:14,120 --> 00:43:14,240 - Oh, away you go, come on. 1655 00:43:14,240 --> 00:43:15,210 - Oh, away you go, come on. 1656 00:43:15,210 --> 00:43:17,760 Your secret is safe with me, Kirsteen, honest. 1657 00:43:17,760 --> 00:43:18,120 Your secret is safe with me, Kirsteen, honest. 1658 00:43:18,120 --> 00:43:20,240 I'm an incurable romantic and I like to think 1659 00:43:20,240 --> 00:43:21,280 that the production of whisky is an organic, 1660 00:43:21,280 --> 00:43:23,140 that the production of whisky is an organic, 1661 00:43:23,140 --> 00:43:24,800 creative, mystical kind of process, 1662 00:43:24,800 --> 00:43:25,170 creative, mystical kind of process, 1663 00:43:25,170 --> 00:43:28,210 but it's got a sound base in science, hasn't it? 1664 00:43:28,210 --> 00:43:28,320 Especially if you're trying to achieve the consistency 1665 00:43:28,320 --> 00:43:30,230 Especially if you're trying to achieve the consistency 1666 00:43:30,230 --> 00:43:31,840 of quality and flavour in a blend. 1667 00:43:31,840 --> 00:43:33,200 of quality and flavour in a blend. 1668 00:43:33,200 --> 00:43:35,020 - You have to have both. 1669 00:43:35,020 --> 00:43:35,360 We do a lot of research, 1670 00:43:35,360 --> 00:43:36,180 We do a lot of research, 1671 00:43:36,180 --> 00:43:38,880 and there is a lot of background science 1672 00:43:38,880 --> 00:43:39,220 and there is a lot of background science 1673 00:43:39,220 --> 00:43:42,400 into how maturation performs and that type of thing. 1674 00:43:42,400 --> 00:43:43,240 into how maturation performs and that type of thing. 1675 00:43:43,240 --> 00:43:45,920 But ultimately, at the end of the day, 1676 00:43:45,920 --> 00:43:46,010 But ultimately, at the end of the day, 1677 00:43:46,010 --> 00:43:48,120 there isn't an instrument that's as sensitive 1678 00:43:48,120 --> 00:43:49,140 as the human nose, 1679 00:43:49,140 --> 00:43:49,440 so it requires us as blenders to be there 1680 00:43:49,440 --> 00:43:52,110 so it requires us as blenders to be there 1681 00:43:52,110 --> 00:43:52,960 at that critical point of blending the product 1682 00:43:52,960 --> 00:43:55,200 at that critical point of blending the product 1683 00:43:55,200 --> 00:43:56,480 to know how the flavour. 1684 00:43:56,480 --> 00:43:57,170 to know how the flavour. 1685 00:43:57,170 --> 00:44:00,000 And it's a lot about how flavours combine, as well, 1686 00:44:00,000 --> 00:44:00,010 And it's a lot about how flavours combine, as well, 1687 00:44:00,010 --> 00:44:01,160 a machine can't tell us that. 1688 00:44:01,160 --> 00:44:03,520 - A master blender is the person who sort of 1689 00:44:03,520 --> 00:44:05,080 - A master blender is the person who sort of 1690 00:44:06,150 --> 00:44:07,040 marries these two positions together, 1691 00:44:07,040 --> 00:44:09,060 marries these two positions together, 1692 00:44:09,060 --> 00:44:10,220 and creates the whisky. 1693 00:44:10,220 --> 00:44:10,560 So I think master blenders are essential, 1694 00:44:10,560 --> 00:44:13,240 So I think master blenders are essential, 1695 00:44:13,240 --> 00:44:14,080 because they're sort of this meeting point, 1696 00:44:14,080 --> 00:44:15,170 because they're sort of this meeting point, 1697 00:44:15,170 --> 00:44:17,600 they gather up everybody, 1698 00:44:17,600 --> 00:44:18,040 they gather up everybody, 1699 00:44:18,040 --> 00:44:21,120 they gather up these opposing, sometimes opposing ideas, 1700 00:44:21,120 --> 00:44:23,150 that are actually part of the same process 1701 00:44:23,150 --> 00:44:24,200 that tend to get a bit lost, 1702 00:44:24,200 --> 00:44:24,640 and bring them together. 1703 00:44:24,640 --> 00:44:26,170 and bring them together. 1704 00:44:26,170 --> 00:44:28,160 - I have always been a snob in terms of whisky, 1705 00:44:28,160 --> 00:44:30,150 - I have always been a snob in terms of whisky, 1706 00:44:32,100 --> 00:44:34,230 and I've always dismissed blended whisky. 1707 00:44:34,230 --> 00:44:35,200 You're the first person in my life 1708 00:44:35,200 --> 00:44:36,110 You're the first person in my life 1709 00:44:36,110 --> 00:44:38,060 that's convinced me otherwise. 1710 00:44:38,060 --> 00:44:38,720 Stop, Hayman, stop being a goddamn snob 1711 00:44:38,720 --> 00:44:40,140 Stop, Hayman, stop being a goddamn snob 1712 00:44:40,140 --> 00:44:42,140 in terms of the whisky you drink. 1713 00:44:42,140 --> 00:44:42,240 Thank you. 1714 00:44:42,240 --> 00:44:43,090 Thank you. 1715 00:44:43,090 --> 00:44:45,760 - I'm delighted you've said that. 1716 00:44:45,760 --> 00:44:46,200 - I'm delighted you've said that. 1717 00:44:46,200 --> 00:44:47,240 - [Host] Across the world, 1718 00:44:47,240 --> 00:44:49,280 millions of us hold dear the romance that surrounds 1719 00:44:49,280 --> 00:44:50,120 millions of us hold dear the romance that surrounds 1720 00:44:50,120 --> 00:44:51,170 Scotch whisky, 1721 00:44:51,170 --> 00:44:52,800 but as Kirsteen's work demonstrates, 1722 00:44:52,800 --> 00:44:53,150 but as Kirsteen's work demonstrates, 1723 00:44:53,150 --> 00:44:56,200 this drink has long been underpinned by science. 1724 00:44:56,200 --> 00:44:56,320 The making of alcohol was first studied 1725 00:44:56,320 --> 00:44:56,560 The making of alcohol was first studied 1726 00:44:56,560 --> 00:44:58,210 The making of alcohol was first studied 1727 00:44:58,210 --> 00:44:59,840 at Edinburgh's Heriot-Watt University 1728 00:44:59,840 --> 00:45:01,010 at Edinburgh's Heriot-Watt University 1729 00:45:01,010 --> 00:45:03,110 during the early 1900s. 1730 00:45:03,110 --> 00:45:03,360 - Okay, so now for the second stage. 1731 00:45:03,360 --> 00:45:05,030 - Okay, so now for the second stage. 1732 00:45:05,030 --> 00:45:06,880 - [Host] I'm joining today's students in what is now known 1733 00:45:06,880 --> 00:45:07,170 - [Host] I'm joining today's students in what is now known 1734 00:45:07,170 --> 00:45:10,220 as the International Centre For Brewing And Distilling, 1735 00:45:10,220 --> 00:45:10,400 or ICBD. 1736 00:45:10,400 --> 00:45:11,180 or ICBD. 1737 00:45:13,080 --> 00:45:13,920 - Welcome, first year brewers and distillers. 1738 00:45:13,920 --> 00:45:14,220 - Welcome, first year brewers and distillers. 1739 00:45:14,220 --> 00:45:16,110 This is your first kind of 1740 00:45:16,110 --> 00:45:17,440 congregual meeting together in one room, 1741 00:45:17,440 --> 00:45:18,200 congregual meeting together in one room, 1742 00:45:18,200 --> 00:45:20,960 and to have you make your first whisky. 1743 00:45:20,960 --> 00:45:21,120 and to have you make your first whisky. 1744 00:45:21,120 --> 00:45:23,090 We're going to do two distillations today. 1745 00:45:23,090 --> 00:45:24,480 We're going to be doing a stripping run, 1746 00:45:24,480 --> 00:45:25,160 We're going to be doing a stripping run, 1747 00:45:25,160 --> 00:45:27,000 and all we're doing in the stripping run 1748 00:45:27,000 --> 00:45:28,000 is stripping all the alcohol out. 1749 00:45:28,000 --> 00:45:28,150 is stripping all the alcohol out. 1750 00:45:28,150 --> 00:45:31,090 So we're going to take our raw material, 1751 00:45:31,090 --> 00:45:31,520 our 8% ABV wash and we're going to take all the alcohol out 1752 00:45:31,520 --> 00:45:34,180 our 8% ABV wash and we're going to take all the alcohol out 1753 00:45:34,180 --> 00:45:35,040 and turn it into yet another raw material. 1754 00:45:35,040 --> 00:45:37,120 and turn it into yet another raw material. 1755 00:45:37,120 --> 00:45:38,560 Have a smell and pass it around. 1756 00:45:38,560 --> 00:45:40,040 Have a smell and pass it around. 1757 00:45:42,120 --> 00:45:45,160 It's an interesting blend of science, as well as craft, 1758 00:45:45,160 --> 00:45:45,600 because there are still many mysteries 1759 00:45:45,600 --> 00:45:46,210 because there are still many mysteries 1760 00:45:46,210 --> 00:45:48,170 in the whisky industry we don't know about. 1761 00:45:48,170 --> 00:45:49,120 So there's things going on in the still, chemical reactions, 1762 00:45:49,120 --> 00:45:51,160 So there's things going on in the still, chemical reactions, 1763 00:45:51,160 --> 00:45:52,640 interactions between different chemicals inside the still, 1764 00:45:52,640 --> 00:45:54,120 interactions between different chemicals inside the still, 1765 00:45:54,120 --> 00:45:56,160 as well as in the maturation process in the cask. 1766 00:45:56,160 --> 00:45:57,170 as well as in the maturation process in the cask. 1767 00:45:57,170 --> 00:45:59,680 So, I've always been a bit of a science kind of geek, 1768 00:45:59,680 --> 00:46:00,120 So, I've always been a bit of a science kind of geek, 1769 00:46:00,120 --> 00:46:01,180 if you will. 1770 00:46:01,180 --> 00:46:03,200 Basically it's an interesting combination of science, 1771 00:46:03,200 --> 00:46:04,000 Basically it's an interesting combination of science, 1772 00:46:04,000 --> 00:46:06,720 then combined with that slight element of mystery and craft, 1773 00:46:06,720 --> 00:46:07,030 then combined with that slight element of mystery and craft, 1774 00:46:07,030 --> 00:46:08,140 that the whisky brings those two elements, 1775 00:46:08,140 --> 00:46:10,040 or many elements, together. 1776 00:46:10,040 --> 00:46:10,240 - [Host] So what's the end product 1777 00:46:10,240 --> 00:46:11,070 - [Host] So what's the end product 1778 00:46:11,070 --> 00:46:13,160 of all your work and your research? 1779 00:46:13,160 --> 00:46:13,760 - It's to increase the consistency of the product 1780 00:46:13,760 --> 00:46:17,120 - It's to increase the consistency of the product 1781 00:46:17,120 --> 00:46:17,280 without losing any of the romance. 1782 00:46:17,280 --> 00:46:19,140 without losing any of the romance. 1783 00:46:19,140 --> 00:46:20,800 We recently had a meeting of minds at Holyrood, 1784 00:46:20,800 --> 00:46:22,060 We recently had a meeting of minds at Holyrood, 1785 00:46:22,060 --> 00:46:24,020 of all places, at the Scottish Parliament, 1786 00:46:24,020 --> 00:46:24,320 and the SWA, the Scotch Whisky Association, 1787 00:46:24,320 --> 00:46:26,110 and the SWA, the Scotch Whisky Association, 1788 00:46:26,110 --> 00:46:27,840 the people who look after what is Scotch whisky. 1789 00:46:27,840 --> 00:46:30,070 the people who look after what is Scotch whisky. 1790 00:46:30,070 --> 00:46:31,360 And one of the key takeaway points that struck a chord 1791 00:46:31,360 --> 00:46:32,190 And one of the key takeaway points that struck a chord 1792 00:46:32,190 --> 00:46:34,880 with me was the fact that there is an aging demographic 1793 00:46:34,880 --> 00:46:35,220 with me was the fact that there is an aging demographic 1794 00:46:35,220 --> 00:46:37,090 in the distilling industry. 1795 00:46:37,090 --> 00:46:38,400 Here at the ICBD we specialise in providing 1796 00:46:38,400 --> 00:46:39,160 Here at the ICBD we specialise in providing 1797 00:46:39,160 --> 00:46:41,160 the young blood for the industry. 1798 00:46:41,160 --> 00:46:41,920 Note that in my notebook, fill out all the relevant, 1799 00:46:41,920 --> 00:46:44,140 Note that in my notebook, fill out all the relevant, 1800 00:46:44,140 --> 00:46:45,440 truly exciting paperwork. 1801 00:46:45,440 --> 00:46:46,060 truly exciting paperwork. 1802 00:46:46,060 --> 00:46:47,190 It's time to make your mind up time. 1803 00:46:47,190 --> 00:46:48,960 I'm going to offer you, 1804 00:46:48,960 --> 00:46:49,000 I'm going to offer you, 1805 00:46:49,000 --> 00:46:50,230 you've got four different options. 1806 00:46:50,230 --> 00:46:52,480 You've got European oak, 1807 00:46:52,480 --> 00:46:53,150 You've got European oak, 1808 00:46:53,150 --> 00:46:56,000 which is going to be your sherry cask-alike. 1809 00:46:56,000 --> 00:46:57,030 which is going to be your sherry cask-alike. 1810 00:46:57,030 --> 00:46:59,000 - [Host] Just as a distiller must choose 1811 00:46:59,000 --> 00:46:59,520 which type of oak barrel to use for maturation, 1812 00:46:59,520 --> 00:47:02,060 which type of oak barrel to use for maturation, 1813 00:47:02,060 --> 00:47:03,040 the students are offered a selection of wood samples. 1814 00:47:03,040 --> 00:47:05,000 the students are offered a selection of wood samples. 1815 00:47:05,000 --> 00:47:06,560 - All the exciting things that help to add the other notes 1816 00:47:06,560 --> 00:47:08,080 - All the exciting things that help to add the other notes 1817 00:47:08,080 --> 00:47:10,070 in and around the distillate, 1818 00:47:10,070 --> 00:47:10,080 into the distillate we're making today. 1819 00:47:10,080 --> 00:47:12,030 into the distillate we're making today. 1820 00:47:12,030 --> 00:47:13,600 So of all of the tools in the distiller's armory, 1821 00:47:13,600 --> 00:47:15,220 So of all of the tools in the distiller's armory, 1822 00:47:15,220 --> 00:47:17,120 it's the distiller's nose that is one of the most 1823 00:47:17,120 --> 00:47:17,180 it's the distiller's nose that is one of the most 1824 00:47:17,180 --> 00:47:20,130 powerful tools at their disposal. 1825 00:47:20,130 --> 00:47:20,640 Think about what you're actually smelling. 1826 00:47:20,640 --> 00:47:22,110 Think about what you're actually smelling. 1827 00:47:22,110 --> 00:47:24,160 - [Host] Putting the new spirit into a makeshift glass 1828 00:47:24,160 --> 00:47:24,220 - [Host] Putting the new spirit into a makeshift glass 1829 00:47:24,220 --> 00:47:27,680 and oak barrel was left to a refined, more senior student. 1830 00:47:27,680 --> 00:47:29,010 and oak barrel was left to a refined, more senior student. 1831 00:47:30,170 --> 00:47:31,200 (applause) 1832 00:47:31,200 --> 00:47:32,240 (applause) 1833 00:47:35,040 --> 00:47:36,110 - Well, a historic moment has been had. 1834 00:47:36,110 --> 00:47:38,210 Thank you very much for doing the honours. 1835 00:47:38,210 --> 00:47:38,240 All we need to do is put this on here, 1836 00:47:38,240 --> 00:47:41,170 All we need to do is put this on here, 1837 00:47:41,170 --> 00:47:41,760 and then commence some very fiddly, 1838 00:47:41,760 --> 00:47:44,010 and then commence some very fiddly, 1839 00:47:44,010 --> 00:47:45,280 fiddlesome screwing-on techniques, 1840 00:47:45,280 --> 00:47:47,070 fiddlesome screwing-on techniques, 1841 00:47:47,070 --> 00:47:48,800 and we have our first-ever freshers' whisky. 1842 00:47:48,800 --> 00:47:50,240 and we have our first-ever freshers' whisky. 1843 00:47:52,110 --> 00:47:52,320 Ready to be opened in three years and one day. 1844 00:47:52,320 --> 00:47:55,840 Ready to be opened in three years and one day. 1845 00:47:55,840 --> 00:47:56,160 Ready to be opened in three years and one day. 1846 00:47:56,160 --> 00:47:58,080 So thank you very much for coming 1847 00:47:58,080 --> 00:47:59,360 and spending the time with me. 1848 00:47:59,360 --> 00:48:01,070 and spending the time with me. 1849 00:48:01,070 --> 00:48:02,880 And it's taken a little bit of work to kind of get 1850 00:48:02,880 --> 00:48:03,030 And it's taken a little bit of work to kind of get 1851 00:48:03,030 --> 00:48:05,060 everything together all at the same time. 1852 00:48:05,060 --> 00:48:06,400 Thank you for sharing the experience and I hope to be around 1853 00:48:06,400 --> 00:48:08,150 Thank you for sharing the experience and I hope to be around 1854 00:48:08,150 --> 00:48:09,920 when you guys crack her open 1855 00:48:09,920 --> 00:48:10,230 when you guys crack her open 1856 00:48:10,230 --> 00:48:12,220 and we can toast the dram together. 1857 00:48:12,220 --> 00:48:13,440 (applause) 1858 00:48:13,440 --> 00:48:15,030 (applause) 1859 00:48:16,210 --> 00:48:16,960 (slow paced music) 1860 00:48:16,960 --> 00:48:19,190 (slow paced music) 1861 00:48:28,070 --> 00:48:31,040 - I'm probably too young to remember my first whiskies, 1862 00:48:31,040 --> 00:48:31,050 - I'm probably too young to remember my first whiskies, 1863 00:48:31,050 --> 00:48:34,070 because I think it was used for my first teeth. 1864 00:48:34,070 --> 00:48:34,560 - The honest answer is no, I can't. 1865 00:48:34,560 --> 00:48:37,130 - The honest answer is no, I can't. 1866 00:48:37,130 --> 00:48:38,080 It's lost in the mysteries of time. 1867 00:48:38,080 --> 00:48:40,070 It's lost in the mysteries of time. 1868 00:48:40,070 --> 00:48:41,600 - The whisky was Ballantine's. 1869 00:48:41,600 --> 00:48:42,120 - The whisky was Ballantine's. 1870 00:48:42,120 --> 00:48:43,150 - I was quite young, 1871 00:48:43,150 --> 00:48:45,120 because my dad used to make me hot toddies, 1872 00:48:45,120 --> 00:48:46,060 because my dad used to make me hot toddies, 1873 00:48:46,060 --> 00:48:48,240 but he used make me hot toddies with Macallan whisky 1874 00:48:48,240 --> 00:48:48,640 'cause that was his favourite drink. 1875 00:48:48,640 --> 00:48:51,010 'cause that was his favourite drink. 1876 00:48:51,010 --> 00:48:52,160 It's one of those weird things, 1877 00:48:52,160 --> 00:48:52,180 It's one of those weird things, 1878 00:48:52,180 --> 00:48:54,220 to me that was what whisky tasted like. 1879 00:48:54,220 --> 00:48:55,680 And I remember being at a friend's house 1880 00:48:55,680 --> 00:48:57,030 And I remember being at a friend's house 1881 00:48:57,030 --> 00:48:59,050 when I must have been about 11 or 12, 1882 00:48:59,050 --> 00:48:59,200 and her grandfather deciding that I could play 1883 00:48:59,200 --> 00:49:01,160 and her grandfather deciding that I could play 1884 00:49:01,160 --> 00:49:02,720 with his grandchild because my father drank good whisky. 1885 00:49:02,720 --> 00:49:04,100 with his grandchild because my father drank good whisky. 1886 00:49:04,100 --> 00:49:06,240 - My first taste of whisky was with my grandmother 1887 00:49:06,240 --> 00:49:08,190 - My first taste of whisky was with my grandmother 1888 00:49:08,190 --> 00:49:09,760 in Inverurie, 1889 00:49:09,760 --> 00:49:10,100 in Inverurie, 1890 00:49:10,100 --> 00:49:13,280 when she gave me a little thimbleful of Glengarry, 1891 00:49:13,280 --> 00:49:14,160 when she gave me a little thimbleful of Glengarry, 1892 00:49:14,160 --> 00:49:15,120 eight years old. 1893 00:49:15,120 --> 00:49:16,800 This would have been in 1977 1894 00:49:16,800 --> 00:49:18,150 This would have been in 1977 1895 00:49:18,150 --> 00:49:20,320 and I was only eight years old. 1896 00:49:20,320 --> 00:49:21,100 and I was only eight years old. 1897 00:49:21,100 --> 00:49:23,840 - I think it must have been at New Year, 1898 00:49:23,840 --> 00:49:24,170 - I think it must have been at New Year, 1899 00:49:24,170 --> 00:49:25,190 because that's the only time 1900 00:49:25,190 --> 00:49:27,360 we ever had whisky in the house. 1901 00:49:27,360 --> 00:49:28,100 we ever had whisky in the house. 1902 00:49:28,100 --> 00:49:30,880 And I think probably my grandfather insisted 1903 00:49:30,880 --> 00:49:31,150 And I think probably my grandfather insisted 1904 00:49:31,150 --> 00:49:33,050 when I was 15 or 16 1905 00:49:34,120 --> 00:49:34,400 that I should have a wee dram 1906 00:49:34,400 --> 00:49:36,130 that I should have a wee dram 1907 00:49:36,130 --> 00:49:37,920 and not be put off with a sherry. 1908 00:49:37,920 --> 00:49:39,070 and not be put off with a sherry. 1909 00:49:41,080 --> 00:49:41,440 (dramatic music) 1910 00:49:41,440 --> 00:49:44,020 (dramatic music) 1911 00:49:47,050 --> 00:49:48,150 - When my journey continues, 1912 00:49:48,150 --> 00:49:48,480 I'll be visiting Islay to find out 1913 00:49:48,480 --> 00:49:50,180 I'll be visiting Islay to find out 1914 00:49:50,180 --> 00:49:52,000 how landscape affects Scotch, 1915 00:49:52,000 --> 00:49:53,070 how landscape affects Scotch, 1916 00:49:53,070 --> 00:49:55,130 taking the water of life on Speyside, 1917 00:49:55,130 --> 00:49:55,520 Scotland's whisky republic, 1918 00:49:55,520 --> 00:49:57,130 Scotland's whisky republic, 1919 00:49:57,130 --> 00:49:59,040 examining the booming markets of investment and collection, 1920 00:49:59,040 --> 00:50:01,090 examining the booming markets of investment and collection, 1921 00:50:01,090 --> 00:50:02,560 learning inside tales of wealthy connoisseurs 1922 00:50:02,560 --> 00:50:05,010 learning inside tales of wealthy connoisseurs 1923 00:50:05,010 --> 00:50:06,080 and revealing the marketing magic which sells Scotch, 1924 00:50:06,080 --> 00:50:08,070 and revealing the marketing magic which sells Scotch, 1925 00:50:08,070 --> 00:50:09,600 and Scotland, to the world. 1926 00:50:09,600 --> 00:50:11,040 and Scotland, to the world. 1927 00:50:11,040 --> 00:50:13,120 (slow paced music) 1928 00:50:13,120 --> 00:50:14,010 (slow paced music) 1929 00:50:54,000 --> 00:50:55,360 [END CREDITS] 1930 00:50:55,360 --> 00:50:56,010 [END CREDITS]