Whiskey Spotlight: Hood River Distillers

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On today's film in whiskey.
We've got a full episode planned

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for you.
We're trying five whiskies from

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a Hood River distillers while we
talk about a really unique

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listener.
Question after that, we're going

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to talk with the master
distiller from Hood River, Joe

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O'Sullivan.
That's all ahead on the film and

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whiskey podcast.
Hey, everybody.

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Welcome into the film and
whiskey podcast.

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I'm Bob book, I'm Reggie, and we
are coming at you today with

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another special bonus.
Episode in bonus episode Brad.

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It is the best kind of bonus
episode 1, where we have didn't

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prepare for, are, is one where
we have very little to talk

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about, but very much to drink.
So, we have five with He's in

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front of us today and we are
going to drink all five of them

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in a row like like shot shot
shot shot shot.

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And then we're and then review
them.

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It'd be kind of weird.
If I was like, we have five

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whiskies in front of us and
we're gonna drink four of them.

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Pour one out for the homies.
Alright, today we are

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highlighting Hood, River
distillers.

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So, Hood River distillers is
from Hood, River Oregon and it

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is actually like a Consortium Of
multiple distilleries in the

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town of Hood River.
So there's two distilleries one

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is called Clear Creek
distillers.

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And the other one is called Big
gin Distillery, and then they

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kind of, like, lump themselves
together and they offer their

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horror whole portfolio as Hood
River distillers.

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So, the Whiskey's that were
drinking today, both come from

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Clear Creek, Distillery or there
at least marketed by them.

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So we have three bourbons and to
single malts from highwomen

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River.
I cannot freaking way to get

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into these Brad because they,
they won gold or double gold at

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San Francisco.
We've been hanging on to them

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since before, our San Francisco
World Spirits episode.

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Because I've been so pumped for
you to try, especially these

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American single malts, I really,
really cannot wait to get into

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drinking these.
Yeah, I am really excited.

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Bob.
I, any time a company is willing

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to send us five different
samples of their liquor.

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I'm Just I'm along for the ride
man.

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This is gonna be a good time.
So we're drinking two kinds of

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whiskey and they have two
different brand names, right?

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So the Bourbons that were
drinking our bottled under the

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brand name, Trails End and the
single malts that were drinking

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are distilled at Clear Creek
Distillery and they are bottled

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under the name, McCarthy's,
single malt.

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So I think today, Brad, what
we'll do is.

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We'll start with these three
Bourbons that come from Trails

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End.
These are all Kentucky bourbon

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whiskey.
So there's sourced whiskey.

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That is then finished.
In Oregon and the first one

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we're going to be trying is the
Trail's End eight year Kentucky

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Straight Bourbon whiskey, which
is finished in Oregon Oak.

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And Brad, as we get into
drinking these three Bourbons,

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why don't you let our listeners
in on what we're actually going

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to be talking about as we drink
today?

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Yeah, we had a great question
come in from one of our patrons

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known as on our Discord, the
favorite Canadian and he asked

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us if we had an opportunity to
Like, take a, take a mentor to

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teach us filmmaking?
Who would we choose as our

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Mentor?
Like, who would we want to sit

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at the feet of and glean as much
wisdom as they could, possibly

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give us on the art of making a
movie and honest about?

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I was like, that's a really good
question.

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I am excited to talk about that.
Well, I think it says a lot

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about ourselves even more than
the filmmaker we choose because

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you know, you could say
Spielberg, you could say, We're

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say Z and they're two very
different kinds of filmmakers

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and I think in a lot of ways
when I think about myself making

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a movie, the first question I
have is like what am I really

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good at and what do I think I
could actually make well, or

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like do well as a director and
what would I really need coached

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at?
And I think the part where I

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would really need coached is
where I'd be thinking, okay?

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What filmmaker is really good at
doing that thing and could teach

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me a lot about that.
Yeah, yeah, man.

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You're already like at the Peak
at the The you know, things

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you're good at.
So you just want to shore up

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some weaknesses as a filmmaker.
Well, I mean I think about like

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Quentin Tarantino and how he was
just like an extensive movie

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nerd.
All he did was watch movies all

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the time to the point where he
developed this encyclopedic

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knowledge of movies and I wonder
like where did he get?

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Where did he go to finishing
school?

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You know what I mean?
Like how did he actually get the

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know-how of the technical side
of things because the images

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were already in his head?
And so that's kind of what I'm

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thinking about today.
Like, yeah, if you're Tarantino,

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what are the things that you are
already good at Brad G?

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And what things would you need
to actually get some Hands-On

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training at?
All right.

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So, I will say that the question
that came in from the favorite

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Canadian, it actually specified
to that the filmmaker be

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somebody that we are profiling
this season.

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So if you're not familiar with
our podcast or if this is your

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first time this season of our
show, we are looking at three to

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four films from a collection of
different directors.

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And so we'll spend a A few weeks
with each director and then move

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on to the next one.
Real quick Brad.

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I'll just give a rundown of who
are directors are for the

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season, and then we'll go from
there.

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So first we looked at four films
from Steven Spielberg, we just

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wrapped up three weeks with
Martin Scorsese.

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We are in the middle of three
weeks with Edgar Wright.

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We're going to Pivot to a series
on Wes Anderson.

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Then we're throwing at way back
to Classic Hollywood.

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With John Ford, we're going to
look at three films from Rob

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Reiner before going back again
to Classic film with David lean

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were bringing it back in time
for the new Avatar movie to look

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at for movies from James
Cameron.

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We're going to finish out our
pics with the Coen brothers, and

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then we're offering for
filmmakers to our listeners to

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pick for our final miniseries of
the season.

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I will say, I think because
those for filmmakers are up in

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the air, we probably shouldn't
consider them unless you really

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want to Brad, but now we can
leave them off.

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Yeah, I think we have nine to
choose from otherwise and it's

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like, all right.
Right?

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If you really want to be like no
I don't want to learn from the

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Coen Brothers.
I need to learn from Michael

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Mann instead.
It's like okay dude you know I

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mean for it, right.
Okay.

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So as we dwell on who we would
learn at the feet of, let's get

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into this first whiskey from
Trails End.

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This is that eight-year finished
in Oregon, Oak Brad?

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What do you think of this one?
Yeah, it's coming in at 90 proof

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and you can kind of tell on the
nose.

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It's not an extremely hot
whiskey.

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Yeah, honestly. this is like a
really nice classic bourbon

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knows, there's some caramel Oak
vanilla and then I got a little

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bit of like popcorn butter and
and really like the sweetness

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that's going on but there's like
a depth to the sweetness that is

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that is really impressive and I
really like yeah I think it's a

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really good word for it with
depth because it's a very

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standard bourbon knows there's
really no Peaks or valleys here,

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there's nothing interesting that
makes you kind of cock your head

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to the aside and say, hmm, I
haven't smelled that before.

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It just smells like a really
solid all-around bourbon, but

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then you can tell with the
intensity of those Aromas that

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this has been aged for longer
even, even though it's been

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diluted down to 90 Proof.
The fact that this is an

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eight-year bourbon is really,
really apparent in the glass.

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Yeah.
And I think as you get into the

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palette and The Taste, it's just
really beautiful, there's some

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vanilla there's caramel there
Citrus going on.

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I I am really enjoying the
palate.

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It's not like near the top tier
of whiskey I've ever had but

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man, is it impressive?
Yeah, I'm kind of with you, man.

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I think that the the nose was a
little bit better on this one

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for me than the taste and the
Finish were it's a little bit

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thin and it's a little bit too
Oaky for me.

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There's like some really almost
bitter notes on this towards the

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end and the alcohol actually
really announces itself for me

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on the finish here.
But overall, on the balance of

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things, I think, you know, if we
were scoring this out in the

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four categories, since we're not
including price, I would say

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it's like an eight and a half on
the nose and then probably like

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six to six and a half on all the
other categories.

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For me, it's a really solid
place to start this tasting but

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I'm a little more excited for
the other two Bourbons in this

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lineup than I was for this one.
I'm just going to let you know,

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man, because we always go out of
50.

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I just kind of give these
General scores out of 50 because

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that's easier for my brain to
comprehend the This for me here,

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I had like a little bit of an
oatmeal cookie Vibe going on,

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and I was a pretty big fan of if
I had to score it out of 50.

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I'd probably be right around
like a 33, 34 out of 50.

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It's like a, it's just a really
nice solid expression of a

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classic bourbon.
Yeah, that's exactly where I am.

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Like, I met a 26 and a half out
of 40 and when you do all the

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math, coming out to a 33 out of
50 on this, a good place to

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start, maybe just a hair.
Below where we would start

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recommending it.
But again, like I think we're

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off to a really good start here
Brad.

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Yeah, I think so too.
And I've been thinking as we've

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been talking about the, this
directorial decision.

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Can we just like throw out
Scorsese and Spielberg because

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of how famous they are?
Like can we keep this as a

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competition between everyone
else?

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Oh, good question.
Because I feel like there's a

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place where if you were given
the opportunity, Tunde genuinely

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to pick between all of these and
you didn't pick Scorsese or

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Spielberg that.
Like a Scorsese would send a

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mafia hit on you like like no
doubt and Spielberg would go and

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make a movie about how sad he is
regarding it and really it would

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just be terrible.
True.

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So I like does it feel like they
would be an obvious pick for

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obvious reasons.
So we can almost like, set them

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to the side and be like, yep,
you guys are special and Beyond

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everyone else.
Yes.

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And we're just going to choose
from among the rest of the I

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think that's fair, but as we
push them aside into the fiery

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furnace here.
Which one if you had to pick

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one, that would be like your go
to.

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Who would you pick of those two?
Hmm, I think I would pick

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Spielberg.
I do too because Scorsese like

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this is about to get in a hot
take territory to hit the hot

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take Button, Bob.
I think that Scorsese is kind of

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a one-note director.
No, come on, dude.

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That's not.
He he always in the sense that

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he always just has like one big
point.

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He tries to make and he hits you
with it.

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Over the head in the final scene
and he's ID.

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Get it.
Do you get the message?

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I'm trying to send.
Yeah, I mean you could say that

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Spielberg's only had one theme
for his whole career if you want

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to do that.
And that's like I miss you

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daddy, you know?
I mean like and I love

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Spielberg.
I'm just saying, like, I think

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you're oversimplifying Scorsese
a bit for me.

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I would pick Spielberg because
of his his camera know how.

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Like the Spielberg oner is a
thing for a reason.

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And the way that guy And, you
know, the funny thing about it

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is because Spielberg and
Scorsese kind of came up through

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the ranks together and they hung
out so much back in the day.

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There is a wealth of interviews
where Scorsese talks about

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Spielberg and Spielberg talks
about Scorsese.

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And I just came across this
article where Scorsese was

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talking about Spielberg's, kind
of like preternatural ability to

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walk into a room and look around
and see the room from the

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cameras eye and be like,
alright, I need a camera in that

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corner.
I need a camera, right?

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00:12:18,100 --> 00:12:20,700
The ground and I need a camera
over here in this one's going to

224
00:12:20,708 --> 00:12:22,700
be on a dolly and that's how
we're going to move this around.

225
00:12:22,700 --> 00:12:27,300
And he just knows exactly how to
frame a space in camera.

226
00:12:27,300 --> 00:12:30,500
And it's like this, this
god-given ability that he has.

227
00:12:30,900 --> 00:12:34,100
And when I think about my own,
like, what would I really,

228
00:12:34,100 --> 00:12:36,700
really need to drill down on to
be a good director.

229
00:12:37,000 --> 00:12:40,000
I think Spielberg has that even
more than Scorsese does?

230
00:12:40,400 --> 00:12:43,400
Yeah, I'm with you.
I think their main reason I'd go

231
00:12:43,400 --> 00:12:49,300
to Spielberg is because of his
Mastery of the and just, I just

232
00:12:49,300 --> 00:12:51,500
love his cinematography for
sure.

233
00:12:51,500 --> 00:12:56,300
And so, yeah, Spielberg would be
the overall Choice, which, which

234
00:12:56,300 --> 00:13:00,000
I think by saying that of the,
the outset here, I think it

235
00:13:00,000 --> 00:13:04,400
gives us an easier opportunity
to just debate about, like why

236
00:13:04,500 --> 00:13:07,700
we would want any of these other
directors who are who aren't

237
00:13:07,700 --> 00:13:10,700
Spielberg.
Well, as we have teased that,

238
00:13:10,700 --> 00:13:13,400
let's try these last two,
bourbons, and then we'll come

239
00:13:13,400 --> 00:13:15,600
back.
And one of us can give our pic

240
00:13:15,600 --> 00:13:18,400
and then the other one can
Sounds good.

241
00:13:23,700 --> 00:13:26,300
So the next one we're going to
try is from Trail's End.

242
00:13:26,300 --> 00:13:28,000
It is also an eight-year
bourbon.

243
00:13:28,000 --> 00:13:30,800
This one is finished in apple,
Brandy barrels.

244
00:13:31,100 --> 00:13:34,300
Now we've tried Apple Brandy
finishes before notably from

245
00:13:34,300 --> 00:13:38,500
Watershed Distillery here in
Ohio, that one is a four-year

246
00:13:38,500 --> 00:13:40,400
whiskey.
They did do a special release, I

247
00:13:40,400 --> 00:13:42,800
believe of a six-year that was
finished in apple Brandy as

248
00:13:42,800 --> 00:13:45,200
well.
This one's an eight-year bourbon

249
00:13:45,200 --> 00:13:46,800
definition Apple.
Brandy barrels.

250
00:13:47,400 --> 00:13:50,900
And dude, I got to say this is
even even though that first one

251
00:13:50,900 --> 00:13:53,100
was good.
This is a huge step up from that

252
00:13:53,100 --> 00:13:54,600
one for me.
That's interesting.

253
00:13:54,600 --> 00:13:58,500
Bob I don't know if I would say
that, I think.

254
00:13:58,500 --> 00:14:03,300
Wow this one like really
strongly takes on the Green

255
00:14:03,300 --> 00:14:07,000
Apple notes.
Almost to the detriment of what

256
00:14:07,000 --> 00:14:09,600
was going on with the original
expression.

257
00:14:10,200 --> 00:14:12,600
Wow.
So this one I will say also is

258
00:14:12,600 --> 00:14:16,600
105 proof versus the 90 proof of
the first one.

259
00:14:17,600 --> 00:14:20,300
One of the most interesting
things for me was that this

260
00:14:20,300 --> 00:14:22,500
didn't have a ton of apple going
on.

261
00:14:22,500 --> 00:14:25,800
For me, it was almost all black
cherry and I know that it was

262
00:14:25,800 --> 00:14:28,500
picking up those notes from the
Apple Brandy barrels.

263
00:14:28,700 --> 00:14:31,300
But I was expecting more of like
a red, apple peel.

264
00:14:31,500 --> 00:14:33,900
If there is Apple here, I agree
with you.

265
00:14:33,900 --> 00:14:36,300
Brad, it tastes more like a
granny smith apple than it does

266
00:14:36,300 --> 00:14:38,300
like a red delicious or
something like that.

267
00:14:38,600 --> 00:14:40,200
Yeah.
And that's that's for me.

268
00:14:40,200 --> 00:14:43,200
There is almost just a little
bit of that tart.

269
00:14:43,300 --> 00:14:48,200
Kind of sour flavor that you get
with a, with a really Strong

270
00:14:48,200 --> 00:14:52,300
Granny Smith.
Green apple feel that for me.

271
00:14:52,300 --> 00:14:56,900
I'll just I'll just say through
like yes there's some caramel I

272
00:14:56,900 --> 00:15:00,200
almost got a little bit of a
clove spice halfway through its

273
00:15:00,200 --> 00:15:05,200
Okie in the Finish.
But overall I just got a lot of

274
00:15:05,200 --> 00:15:09,200
tart, green apple.
Hmm, and I wasn't wasn't super

275
00:15:09,200 --> 00:15:11,800
impressed.
This definitely doesn't still

276
00:15:11,800 --> 00:15:14,500
doesn't tip into being very
sweet on the palate.

277
00:15:14,500 --> 00:15:16,700
There was a lot more black
pepper for me than there was on

278
00:15:16,700 --> 00:15:19,300
the first one.
The Apple finally does present

279
00:15:19,300 --> 00:15:22,400
itself for me, on the finish, I
like this a lot Brad and I can

280
00:15:22,400 --> 00:15:25,900
tell that you didn't, but I'm
coming out to like a 37 and a

281
00:15:25,900 --> 00:15:28,200
half out of 50 on this one.
If we're going to use our

282
00:15:28,200 --> 00:15:32,300
50-point metric here.
Yeah, I think I can tell that it

283
00:15:32,300 --> 00:15:36,500
is well, made like this isn't a
low-quality whiskey by any

284
00:15:36,500 --> 00:15:39,400
stretch of the imagination.
It's just not my cup of tea.

285
00:15:39,600 --> 00:15:42,800
I think I'd give it like a 30-30
1 out of 50.

286
00:15:42,900 --> 00:15:43,800
Wow.
All right.

287
00:15:43,900 --> 00:15:45,600
I'm surprised we were so divided
on that one.

288
00:15:46,200 --> 00:15:47,400
Do you remember what you thought
of?

289
00:15:47,500 --> 00:15:49,600
The Watershed the Apple Brandy
Watershed.

290
00:15:50,200 --> 00:15:54,300
It's it's fine.
Maybe it's the Apple Brandy

291
00:15:54,300 --> 00:15:55,800
thing.
Maybe that's what you don't like

292
00:15:55,800 --> 00:15:57,900
here.
Yeah, honestly, I think that

293
00:15:57,900 --> 00:16:00,700
might be it.
I like, I like watersheds

294
00:16:00,700 --> 00:16:02,600
product.
It's improved a lot in the

295
00:16:02,608 --> 00:16:05,700
recent years.
I just, I think that that Apple

296
00:16:05,700 --> 00:16:08,400
Brandy just gives it a little
bit of a Twist that I don't

297
00:16:08,400 --> 00:16:10,300
really enjoy.
I totally get that there's

298
00:16:10,300 --> 00:16:13,000
certain finishes on scotches
that we try that.

299
00:16:13,000 --> 00:16:16,100
Every time we hit, you know,
whatever that Spirit might be.

300
00:16:16,100 --> 00:16:17,300
I'm like, do we have to drink
it?

301
00:16:17,400 --> 00:16:20,400
Another one of those like, yeah,
I totally get it, especially

302
00:16:20,400 --> 00:16:22,900
when you start getting into
finished whiskey, there are

303
00:16:22,900 --> 00:16:27,100
definite flavor wheel houses.
Yeah, for sure.

304
00:16:27,200 --> 00:16:31,000
But I will say this 10-year
bourbon.

305
00:16:31,200 --> 00:16:35,100
I really liked me too, man.
So the last one from Trails End.

306
00:16:35,300 --> 00:16:38,000
Is this 10 year Kentucky
Straight Bourbon?

307
00:16:38,200 --> 00:16:41,700
That is finished in Oregon Oak
and it is 105 proof.

308
00:16:41,700 --> 00:16:44,700
So it's kind of The Best of Both
Worlds of the first two that we

309
00:16:44,700 --> 00:16:47,100
tried.
And I think it's kind of a

310
00:16:47,108 --> 00:16:48,600
no-brainer Sure.
That this is the best of the

311
00:16:48,600 --> 00:16:51,200
three.
Yeah, this one for me, had some

312
00:16:51,200 --> 00:16:54,800
really nice like almost like an
orange e dark chocolate.

313
00:16:54,800 --> 00:16:59,400
Feel to it on the nose along
with some caramel and and this

314
00:16:59,400 --> 00:17:02,000
one definitely gave me some
brown sugar notes.

315
00:17:02,500 --> 00:17:04,800
That I was like, oh this is like
Rich.

316
00:17:04,800 --> 00:17:07,800
There's a little bit of citrus
going on some chocolate.

317
00:17:07,800 --> 00:17:10,200
I really enjoyed the nose on
this.

318
00:17:10,500 --> 00:17:13,400
Yeah, me too.
Man, this this, it has again,

319
00:17:13,400 --> 00:17:17,500
that kind of standard bourbon
knows, but the heat from Um,

320
00:17:17,500 --> 00:17:19,700
that increased proof point is
present.

321
00:17:19,700 --> 00:17:22,500
Like even from the nosing on
this where you're like, oh this

322
00:17:22,500 --> 00:17:26,000
is gonna be like I'm in I'm in
the big boy leagues here now

323
00:17:26,300 --> 00:17:28,099
Mmm.
Yeah and I really love it.

324
00:17:28,099 --> 00:17:31,800
It's just that bottling it at
105 proof.

325
00:17:32,400 --> 00:17:34,100
I think was the best thing they
could do here.

326
00:17:34,100 --> 00:17:38,300
If this was 90 proof, I think it
really would have undercut.

327
00:17:38,400 --> 00:17:40,800
A lot of the complexity that's
going on here.

328
00:17:41,200 --> 00:17:44,800
Yeah, and I think that as you
get into the taste in the finish

329
00:17:44,800 --> 00:17:47,300
here, man, there is some
cheesecake.

330
00:17:47,500 --> 00:17:49,400
Going on.
It was nice and creamy.

331
00:17:49,400 --> 00:17:51,800
There's orange.
There's a little bit of mint

332
00:17:51,900 --> 00:17:53,400
happening for me.
Yeah.

333
00:17:54,100 --> 00:17:57,600
And then on the back end there's
some caramel and Oak.

334
00:17:57,700 --> 00:18:02,200
The the minty orange flavors
kind of mixed for me in the

335
00:18:02,200 --> 00:18:06,000
finish and got a little sour and
that's like the only negative

336
00:18:06,000 --> 00:18:11,300
note I had on it, but honestly,
this was a really beautiful

337
00:18:11,300 --> 00:18:15,400
expression coming out of Trails
End and, and Hood River.

338
00:18:16,000 --> 00:18:19,600
I think I'd probably end up.
It like a 38 39 out of 50 on

339
00:18:19,600 --> 00:18:21,000
this.
That's about where I am to.

340
00:18:21,000 --> 00:18:23,600
And our notes are almost
identical here on the finish.

341
00:18:23,600 --> 00:18:27,800
I wrote, It's like bitter mint.
It's almost a menthol kind of

342
00:18:27,800 --> 00:18:31,400
thing going on for me.
I was really shocked that it

343
00:18:31,400 --> 00:18:34,700
took on that meant equality.
And then after I swallowed, and

344
00:18:34,700 --> 00:18:36,400
kind of let it sit on my palette
for about a minute.

345
00:18:36,400 --> 00:18:38,800
It almost had like a black
licorice kind of thing going on

346
00:18:38,800 --> 00:18:41,100
too, which is neither of those
are things.

347
00:18:41,100 --> 00:18:43,900
We usually get on Bourbons.
I've heard us say both of those

348
00:18:43,900 --> 00:18:48,500
things before about rise.
So this is a very Sting and I

349
00:18:48,508 --> 00:18:52,000
have to imagine it's the
influence of that the Oregon Oak

350
00:18:52,000 --> 00:18:55,300
casks that they're finishing
this in because it has an almost

351
00:18:55,300 --> 00:18:58,800
like woodsy Piney thing going on
to it as well.

352
00:18:59,200 --> 00:19:01,700
I really like this, I would
highly recommend this one.

353
00:19:02,300 --> 00:19:04,300
Yeah.
And can I'll just say this for a

354
00:19:04,308 --> 00:19:06,000
second?
Just so everybody knows.

355
00:19:06,000 --> 00:19:09,100
If you didn't know this already
Bob and I live two hours apart,

356
00:19:09,100 --> 00:19:12,100
we do not drink the whiskey
together except on very rare.

357
00:19:12,100 --> 00:19:16,400
Wonderful occasions.
And it's like super affirming as

358
00:19:16,400 --> 00:19:19,500
a whiskey tasting.
Esther to hear somebody else be

359
00:19:19,500 --> 00:19:21,900
like yep.
I got the exact same thing.

360
00:19:21,900 --> 00:19:24,500
Yeah, there's that little party
that's like oh man I'm doing

361
00:19:24,500 --> 00:19:27,100
this right?
I don't have imposter syndrome

362
00:19:27,100 --> 00:19:28,900
as much.
Hmm.

363
00:19:29,000 --> 00:19:30,800
That's helpful.
All right, man.

364
00:19:30,900 --> 00:19:32,300
Do you want to go first
answering this?

365
00:19:32,300 --> 00:19:35,500
This big glaring question here.
Yeah.

366
00:19:35,500 --> 00:19:40,800
I-i've been kind of browsing the
rest of our directors?

367
00:19:41,700 --> 00:19:47,500
Hmm, there's a part of me that
wants to say, I really like

368
00:19:47,500 --> 00:19:50,700
Bridge on the River.
Kwai, I know how famous Lawrence

369
00:19:50,700 --> 00:19:53,800
of Arabia is and you were you've
been raving about Brief

370
00:19:53,800 --> 00:19:55,400
Encounter.
There's part of me that wants to

371
00:19:55,400 --> 00:20:00,600
go really old-school with David
lean, but there's part of me

372
00:20:00,608 --> 00:20:04,700
that wants to go with Rob
Reiner, like, he to me, feels

373
00:20:04,700 --> 00:20:07,600
like he can he's a chameleon, he
can do almost anything, like he

374
00:20:07,608 --> 00:20:10,200
goes, you know, Princess Bride
into a Few Good Men.

375
00:20:10,200 --> 00:20:12,900
Like, that's, that's just crazy
to me.

376
00:20:14,200 --> 00:20:17,900
I don't think I would want to
learn from Wes Anderson, like

377
00:20:19,000 --> 00:20:24,000
he's just unique and odd and it
would be a fascinating time.

378
00:20:24,200 --> 00:20:26,100
I have no doubt to hang out with
him.

379
00:20:26,800 --> 00:20:31,300
The Coen brothers are just dark
and I think I might like just

380
00:20:31,300 --> 00:20:34,500
have an existential crisis if I
hung out with them for too long.

381
00:20:35,800 --> 00:20:38,800
Bob, I'm kind of between Edgar
Wright.

382
00:20:39,800 --> 00:20:45,400
And David lean, which might be
the to like farthest ends of the

383
00:20:45,400 --> 00:20:49,800
spectrum of what we are watching
this season.

384
00:20:51,300 --> 00:20:55,700
It's like extreme patients
versus extreme hyperactivity.

385
00:20:56,100 --> 00:20:58,200
Yeah.
And maybe that's why I'm drawn

386
00:20:58,200 --> 00:21:00,500
to both of them is because
they're so different.

387
00:21:01,000 --> 00:21:03,900
I don't know what you give me
your thoughts between the two

388
00:21:03,900 --> 00:21:05,400
and maybe then I'll make my
decision.

389
00:21:06,200 --> 00:21:08,700
It's just, this is really hard
to do without having watched all

390
00:21:08,700 --> 00:21:10,900
the movies yet, you know?
Yeah.

391
00:21:11,000 --> 00:21:15,600
I think for me, I would probably
lean towards lean and that's

392
00:21:16,000 --> 00:21:20,500
hey, and that means squared and
that's partially because again,

393
00:21:20,500 --> 00:21:22,900
David lean didn't have like the
visual effects elements that we

394
00:21:22,900 --> 00:21:25,500
have now and so, you know, you
watch Bridge on the River Kwai

395
00:21:25,500 --> 00:21:28,200
and it's all real extras doing
this stuff.

396
00:21:28,200 --> 00:21:32,400
And same thing in Lawrence of
Arabia, the scale of what David

397
00:21:32,400 --> 00:21:37,700
lean did is incredible.
And Lawrence of Arabia is the

398
00:21:37,700 --> 00:21:39,200
most beautiful movie I've ever
seen.

399
00:21:39,200 --> 00:21:41,700
In terms of the cinematography.
I cannot wait for you to watch

400
00:21:41,700 --> 00:21:45,100
that movie.
Edgar Wright's movies are and

401
00:21:45,100 --> 00:21:48,200
this is not a knock against him.
I think, in a lot of ways

402
00:21:48,200 --> 00:21:50,800
they're made in the edit, you
know what I mean?

403
00:21:50,800 --> 00:21:54,100
Like the editing of those movies
is so vital to the way those

404
00:21:54,100 --> 00:21:57,900
movies work and that is a
reflection of Edgar Wright to.

405
00:21:57,900 --> 00:22:01,300
Like he's really, really good at
knowing exactly what kind of

406
00:22:01,300 --> 00:22:04,700
Rhythm his movies should have.
And that's especially true with

407
00:22:04,700 --> 00:22:07,400
baby driver, like, Things
happening on the beat to the

408
00:22:07,400 --> 00:22:12,200
music in baby driver.
So they're very different kinds

409
00:22:12,200 --> 00:22:15,800
of filmmakers but I think if
you're trying to get like how to

410
00:22:15,800 --> 00:22:21,100
make a movie with a camera and
nothing else, like David lean is

411
00:22:21,100 --> 00:22:23,200
your guy.
I think I'm with you, man.

412
00:22:23,400 --> 00:22:25,000
I think I'd go with David Lee
night.

413
00:22:25,300 --> 00:22:29,100
I do love the way you talk about
the rhythm of Edgar Wright.

414
00:22:29,100 --> 00:22:32,600
I think he is one of the
greatest rhythmic directors that

415
00:22:32,600 --> 00:22:36,300
I've ever watched.
And if I wanted to learn Learn

416
00:22:36,300 --> 00:22:39,300
more about post-production.
I think I would choose Edgar

417
00:22:39,300 --> 00:22:43,400
Wright, but, man, I know almost
nothing about making a movie.

418
00:22:43,400 --> 00:22:45,200
And so, I think I'm with you,
man.

419
00:22:45,200 --> 00:22:48,700
David lean is my choice.
All right, man, let's go ahead

420
00:22:48,700 --> 00:22:52,100
and drink these two single malts
and then we'll come back and

421
00:22:52,100 --> 00:22:54,500
we'll talk about my pic because
I still haven't decided yet.

422
00:22:54,500 --> 00:22:58,300
So I need time to hem and haw.
I love the way you said that.

423
00:22:58,300 --> 00:23:01,400
Well, we'll just come back and
talk about whatever.

424
00:23:01,400 --> 00:23:04,500
I'm going to do.
It almost had a little bit of a

425
00:23:04,500 --> 00:23:05,500
Christopher Walken.
Bye.

426
00:23:07,000 --> 00:23:10,600
I got a fever and the only
prescription is more whiskey.

427
00:23:10,900 --> 00:23:13,200
The been carrying this gold
watch.

428
00:23:15,200 --> 00:23:19,300
Alright so the first of these
two single malts from the brand

429
00:23:19,300 --> 00:23:22,400
called McCarthy's is the
McCarthy's pot distilled

430
00:23:22,400 --> 00:23:25,100
whiskey.
This is aged 43 years in Oregon

431
00:23:25,100 --> 00:23:27,600
Oak.
Distilled at Clear Creek

432
00:23:27,600 --> 00:23:31,700
Distillery in Hood River, man.
This thing go ahead.

433
00:23:32,200 --> 00:23:38,300
Can I just say that like
Americans Are idiots like our

434
00:23:38,300 --> 00:23:45,300
Flagship version of whiskey
takes like 8 to 10 to 12 years

435
00:23:45,300 --> 00:23:47,400
to make.
And I know that scotches are

436
00:23:47,400 --> 00:23:51,600
like all 16 and up but like the
fact that they can make this pot

437
00:23:51,600 --> 00:23:54,600
still whiskey in three years and
it's so damn good.

438
00:23:54,600 --> 00:23:56,900
Yeah, dude.
I just I'm like, you can make

439
00:23:56,900 --> 00:23:59,200
Scotch that's really young and
it's phenomenal.

440
00:23:59,200 --> 00:24:02,000
You can make Scotch that's
really old and it's phenomenal.

441
00:24:02,000 --> 00:24:05,300
And I just they just they just
have something over on us, I

442
00:24:05,300 --> 00:24:06,300
think.
I agree.

443
00:24:06,800 --> 00:24:09,600
I agree and like Scotch isn't
even my favorite kind of whiskey

444
00:24:09,600 --> 00:24:12,300
but then I drink this American
single malt and I'm like, yep.

445
00:24:12,600 --> 00:24:14,800
You can't make a three-year
bourbon that tastes this good.

446
00:24:14,800 --> 00:24:17,100
He just can't know you can't,
man.

447
00:24:17,200 --> 00:24:19,500
It's crazy.
All right, so I have been

448
00:24:19,500 --> 00:24:22,300
waiting for you to try these
four months now and I've been

449
00:24:22,300 --> 00:24:24,900
hyping them up and then kind of
just like letting it die on the

450
00:24:24,900 --> 00:24:28,400
vine a little bit because I
don't want to overhype you but I

451
00:24:28,400 --> 00:24:30,100
haven't heard what you think of
these.

452
00:24:30,100 --> 00:24:31,800
So let's talk about the three
year.

453
00:24:31,800 --> 00:24:33,600
One first.
I really want to hear your

454
00:24:33,600 --> 00:24:34,700
thoughts Brad.
Yeah.

455
00:24:34,700 --> 00:24:40,300
This one comes in at 85 proof,
the nose is like you get a lot

456
00:24:40,300 --> 00:24:42,800
of that.
Malted barley, you get some

457
00:24:42,800 --> 00:24:47,200
sweet, orange, some fresh
parsley and then you move into

458
00:24:47,200 --> 00:24:50,500
the palette.
For me, it was the first whiskey

459
00:24:50,500 --> 00:24:53,300
I've ever had.
Where I like took a sip and was

460
00:24:53,300 --> 00:24:57,300
like oh Karen, huh?
Like there is some vegetable

461
00:24:57,300 --> 00:25:00,800
flavor and going on but I
immediately was like yep, that's

462
00:25:00,800 --> 00:25:02,500
carrot.
I don't know why, but it's

463
00:25:02,500 --> 00:25:03,700
carrot.
Interesting.

464
00:25:04,400 --> 00:25:07,800
And then on the finish I got
Like sweet mint and barley.

465
00:25:08,500 --> 00:25:12,000
My overall experience is going
to get a little ethereal here.

466
00:25:12,000 --> 00:25:17,800
Bob, it was just a really like
calm, soothing refreshing

467
00:25:17,800 --> 00:25:20,800
experience of a whiskey.
I like it.

468
00:25:20,800 --> 00:25:23,000
I thought you were going to get
even more ethereal and be like,

469
00:25:23,100 --> 00:25:29,700
yeah, I was on the astral plane
and I saw my ancestors and one

470
00:25:29,700 --> 00:25:32,000
of the things I love about
single malt is that they can

471
00:25:32,000 --> 00:25:36,600
bottle something at 85 proof and
it has a Ch2 the alcohol.

472
00:25:36,600 --> 00:25:39,600
And it is Knee Deep and complex,
and it doesn't seem like they're

473
00:25:39,600 --> 00:25:42,600
cutting Corners.
When bourbon is bottled at 80 to

474
00:25:42,600 --> 00:25:44,800
90 Proof.
I'm usually just like, oh,

475
00:25:44,900 --> 00:25:49,100
they're trying to stretch this
liquid as far as they can, and,

476
00:25:49,100 --> 00:25:51,700
and price gouge me.
And that is not at all the

477
00:25:51,700 --> 00:25:54,200
impression that I have ever
gotten with any kind of scotch

478
00:25:54,200 --> 00:25:58,000
or single malt, including this
one, like the note that I took

479
00:25:58,000 --> 00:26:01,900
on the nose was Pete and sweet.
Like it smells like that great,

480
00:26:01,900 --> 00:26:06,700
Scottish Pete that we love but
it has is very Nique sweetness

481
00:26:06,700 --> 00:26:08,900
to it that I couldn't quite pin
down at first.

482
00:26:08,900 --> 00:26:14,100
It reminded me, a lot of lays
Mesquite, barbecue potato chips.

483
00:26:14,600 --> 00:26:17,600
Like it was like, barbecue
potato chips and there was some

484
00:26:17,600 --> 00:26:21,000
like classic or oven-baked.
I don't know.

485
00:26:21,000 --> 00:26:25,400
Who does oven bait.
Come on, I'm just gonna eat a

486
00:26:25,400 --> 00:26:27,600
potato chip just be real with
yourself.

487
00:26:27,600 --> 00:26:29,800
Like you're eating a piece of
fried potato man.

488
00:26:29,800 --> 00:26:32,700
Just you're the one you're the
one with the beat is I'm just

489
00:26:32,700 --> 00:26:36,900
that even if you're eating
healthy Sorry that I care.

490
00:26:37,200 --> 00:26:40,100
Yeah, that's true.
There's is some sugar Enos to

491
00:26:40,100 --> 00:26:41,500
it.
I get a little bit of that pie

492
00:26:41,500 --> 00:26:44,600
ninis again on the nose.
It's this really great mashup of

493
00:26:44,600 --> 00:26:48,200
things that I've never
experienced together on a nose

494
00:26:48,200 --> 00:26:51,800
before, and I really like your
note of carrot on The Taste

495
00:26:51,800 --> 00:26:55,500
because once again, it's one of
those weirdly sweet notes that I

496
00:26:55,500 --> 00:26:58,100
can't quite pin down what the
sweetness is.

497
00:26:58,600 --> 00:27:00,300
And so I can't, I can't quite
say that.

498
00:27:00,300 --> 00:27:03,400
I remember it tasting, like a
carrot, but I, I'm not opposed

499
00:27:03,400 --> 00:27:04,700
to that.
You know what I'm saying?

500
00:27:06,100 --> 00:27:08,900
Dude, this is just part of my
personal life.

501
00:27:09,100 --> 00:27:13,500
Haley would always, like, berate
me, not actually break be, but

502
00:27:13,500 --> 00:27:14,700
she'd always be like, how do you
not?

503
00:27:14,700 --> 00:27:16,500
Like carrots.
They're so sweet.

504
00:27:16,700 --> 00:27:18,900
And I'm like, what are you
talking about?

505
00:27:18,900 --> 00:27:22,100
It's a vegetable.
Like vegetables can't be sweets

506
00:27:23,200 --> 00:27:26,300
and like, as I've gotten older,
I've come around and I'm like,

507
00:27:26,300 --> 00:27:29,100
oh yeah, like carrots are like
kind of sweet are pretty sweet.

508
00:27:29,100 --> 00:27:32,900
Yeah, for sure.
I was just like flabbergasted

509
00:27:32,900 --> 00:27:35,700
the first time, she said that
though, because I did not, Grew

510
00:27:35,700 --> 00:27:38,200
up in a home where carrots were
considered.

511
00:27:38,200 --> 00:27:41,300
Something's less we can see the
sweet treat your mom.

512
00:27:41,300 --> 00:27:44,400
Yes, out the baby carrots.
Exactly.

513
00:27:44,900 --> 00:27:46,100
Alright.
If you have to sort this one out

514
00:27:46,100 --> 00:27:47,600
of 50, Brad, where do you think
he'd be?

515
00:27:48,000 --> 00:27:53,600
I think I'd be.
Hmm, it's very nice and and

516
00:27:53,600 --> 00:27:56,200
gentle and I enjoy it.
There's nothing that like

517
00:27:56,700 --> 00:27:59,300
punches me in the face with.
Oh my God, this is amazing.

518
00:27:59,600 --> 00:28:02,200
I think I'd be at like a 38 out
of 50.

519
00:28:02,600 --> 00:28:05,300
Yeah, I'm really close to you.
I think I'd be right around a 40

520
00:28:05,300 --> 00:28:09,500
like, Is really, really good.
I think I might be just a bit

521
00:28:09,500 --> 00:28:12,600
over inflating, how good it is
because it's an American single

522
00:28:12,600 --> 00:28:15,000
malt.
And I haven't had a lot of

523
00:28:15,000 --> 00:28:18,600
American single malts that I
thought were anything more than,

524
00:28:18,600 --> 00:28:21,700
very good.
Yeah, but this is really unique

525
00:28:21,700 --> 00:28:24,600
and I think this is the kind of
thing that like, is it as good

526
00:28:24,600 --> 00:28:27,300
as my favorite Scotch is
probably not, but it's something

527
00:28:27,300 --> 00:28:30,300
that I would take to that
tasting and say, like, this is

528
00:28:30,300 --> 00:28:32,700
what can be unique about
American single malt?

529
00:28:33,000 --> 00:28:35,400
Yep.
Yeah, I am with you, 100%.

530
00:28:35,500 --> 00:28:39,100
ENT and then you jump into this
six year single malt.

531
00:28:39,100 --> 00:28:45,600
From McCarthy's that is 100
proof and Bob like jumping up on

532
00:28:45,600 --> 00:28:48,400
the proof Point.
Here was a phenomenal choice in

533
00:28:48,400 --> 00:28:49,900
my opinion.
Absolutely man.

534
00:28:51,000 --> 00:28:53,500
The nose is interesting again to
me because I got to know that

535
00:28:53,500 --> 00:28:56,400
I've never gotten before.
And again I feel like I need to

536
00:28:56,400 --> 00:28:58,800
preface it because this is going
to sound like a negative thing.

537
00:28:59,200 --> 00:29:02,900
I think sometimes you just you
pick out notes and you're not

538
00:29:02,900 --> 00:29:04,800
saying that it smells bad,
you're just trying to be

539
00:29:04,800 --> 00:29:07,300
accurate with like what it
reflects back to you and that

540
00:29:07,300 --> 00:29:09,400
that has nothing to do with how
the thing tastes.

541
00:29:09,900 --> 00:29:15,200
I got a whiff of, like, Like
fresh out of the box, plastic,

542
00:29:16,100 --> 00:29:18,600
you mean, like when you like,
like if you've ever built

543
00:29:18,600 --> 00:29:21,400
anything for your toddler that
comes from like Little Tikes or

544
00:29:21,400 --> 00:29:23,600
something?
Yeah, crack open the box.

545
00:29:23,600 --> 00:29:28,100
And it has that like fresh off
the assembly line full of BPA

546
00:29:28,100 --> 00:29:30,900
plastic like that.
That's going on here for me.

547
00:29:31,300 --> 00:29:32,400
You know, I learned the other
day.

548
00:29:32,400 --> 00:29:36,300
Bob, what's that little tykes
headquartered in Hudson?

549
00:29:36,300 --> 00:29:39,500
Ohio?
Yeah, I had literally, no idea.

550
00:29:40,200 --> 00:29:44,600
I also didn't know that.
A put their plastic into

551
00:29:44,600 --> 00:29:47,600
whiskey.
So good on Hood River.

552
00:29:47,600 --> 00:29:49,800
The micro Plastics are
everywhere, man.

553
00:29:51,700 --> 00:29:54,600
Yeah.
I love getting into the whiskey

554
00:29:54,600 --> 00:29:56,600
world because you have moments
like that.

555
00:29:56,600 --> 00:29:59,200
Where if you're talking to non
whiskey drinkers you like?

556
00:29:59,200 --> 00:29:59,600
No.
No.

557
00:29:59,600 --> 00:30:02,100
I promise.
It tastes like plastic and it's

558
00:30:02,100 --> 00:30:05,600
a good thing.
They're lights, huh?

559
00:30:05,600 --> 00:30:12,000
Oh you're an alcoholic.
Got it Yeah, because like in the

560
00:30:12,000 --> 00:30:14,700
end that Bob, I think what
you're describing is, not

561
00:30:14,700 --> 00:30:18,100
necessarily the fact that
plastic tastes good.

562
00:30:18,200 --> 00:30:22,000
Its that there are good memories
associated with, like, opening

563
00:30:22,000 --> 00:30:24,100
up things that are made of
plastic.

564
00:30:24,200 --> 00:30:26,100
Yeah, I mean it's like that.
Does that make sense?

565
00:30:26,100 --> 00:30:28,000
Yes.
Like and again, it was more on

566
00:30:28,000 --> 00:30:30,100
the nose than the taste.
I didn't get on the taste but

567
00:30:30,100 --> 00:30:33,100
like people love the smell of
old books.

568
00:30:33,100 --> 00:30:36,300
People love the smell of pipe
tobacco.

569
00:30:36,300 --> 00:30:38,400
People love the smell of
gasoline, that doesn't mean that

570
00:30:38,400 --> 00:30:42,100
you To consume those things.
But just to say, like, oh, this

571
00:30:42,100 --> 00:30:45,800
has like that note of gasoline
on it, I understand that it

572
00:30:45,800 --> 00:30:48,900
would turn you off from wanting
to drink it, but that doesn't,

573
00:30:49,000 --> 00:30:50,500
that doesn't mean it's a poorly
made Whiskey.

574
00:30:50,500 --> 00:30:53,600
In fact, I think it's actually a
really interesting thing because

575
00:30:53,600 --> 00:30:57,500
you never get that on whiskeys.
Yeah, I think that this six

576
00:30:57,500 --> 00:31:01,300
year, for me, it had like, some
caramel apple things going on,

577
00:31:01,500 --> 00:31:04,300
but with like a lot more Apple
than caramel, mmm.

578
00:31:04,700 --> 00:31:07,700
And then like, getting into the
palette, there's that Apple

579
00:31:07,700 --> 00:31:11,900
going on.
With like some mint and Dill and

580
00:31:11,900 --> 00:31:18,600
all sorts of just really nice
seasoning type of flavors.

581
00:31:19,300 --> 00:31:22,400
And then, the Finish just sat on
my palette for a really long

582
00:31:22,400 --> 00:31:24,000
time.
I think that's where that those

583
00:31:24,000 --> 00:31:27,500
extra proof points.
Kind of chilled, for a while was

584
00:31:27,500 --> 00:31:31,200
on the Finish.
Yeah man, this is a really

585
00:31:31,200 --> 00:31:34,400
complex whiskey compared to the
three-year and I like the

586
00:31:34,400 --> 00:31:38,200
three-year, I'm probably coming
out at like a 43.

587
00:31:38,300 --> 00:31:40,500
Not a D.
Yeah, I'm definitely at, at

588
00:31:40,500 --> 00:31:44,700
least a 40 on this one and I
think the lineup of all five was

589
00:31:44,700 --> 00:31:47,000
really, really great to me.
I think the lowest I came out on

590
00:31:47,000 --> 00:31:51,100
any of them was the very first
eight year bourbon.

591
00:31:51,100 --> 00:31:54,900
We tried which I still think I'd
be above a 30 on So Hood River.

592
00:31:55,100 --> 00:31:58,300
Like, I cannot say thank you
enough because Brad, I don't

593
00:31:58,300 --> 00:32:00,700
think you've actually seen the
full sized bottles that they've

594
00:32:00,700 --> 00:32:02,800
sent us.
But I mean, next time we get

595
00:32:02,800 --> 00:32:04,600
together, I'm going to have to
bring a bottle down, and we're

596
00:32:04,600 --> 00:32:07,300
gonna have to like, drink,
copious amounts of this stuff

597
00:32:07,300 --> 00:32:10,300
because I have so much whiskey.
Key from them in my house right

598
00:32:10,300 --> 00:32:14,200
now, but all of its good.
And that's part of why I wanted

599
00:32:14,200 --> 00:32:17,600
to devote a whole episode to
them because it's very rare that

600
00:32:17,600 --> 00:32:21,800
we get this many samples from a
Distillery and they're all, I

601
00:32:21,800 --> 00:32:25,300
mean, at least unique but all
actually good.

602
00:32:25,600 --> 00:32:30,800
Yeah, no you can tell that Hood.
River is putting out some wildly

603
00:32:31,200 --> 00:32:35,000
good whiskey.
That is really made at a high

604
00:32:35,000 --> 00:32:38,400
quality and I'm just super
thankful that they send it out.

605
00:32:39,100 --> 00:32:40,700
Hood River, you're killing it
out there.

606
00:32:40,800 --> 00:32:44,800
Keep up the great work, and we
are going to continue to be your

607
00:32:44,800 --> 00:32:46,100
biggest fans.
Absolutely?

608
00:32:46,600 --> 00:32:48,800
All right, man, let's finish
this conversation out.

609
00:32:49,000 --> 00:32:52,800
As I look over this list, I
think that there is one Clear

610
00:32:52,800 --> 00:32:56,600
Choice, since we've ruled out
Scorsese, and we've ruled out

611
00:32:56,600 --> 00:33:00,600
Spielberg, and that to me is
James Cameron, who is a director

612
00:33:00,600 --> 00:33:04,000
that really, I don't think gets
the credit he deserves as a

613
00:33:04,000 --> 00:33:08,500
director and no matter how many
YouTube videos people watch.

614
00:33:08,700 --> 00:33:11,800
Where, you know, Patrick
Williams or whoever says James,

615
00:33:11,800 --> 00:33:15,100
Cameron is a genius people just
don't give him that credit and I

616
00:33:15,100 --> 00:33:18,300
go back and watch a movie like
Titanic every now and then.

617
00:33:19,000 --> 00:33:22,600
And I'm like, how do people come
away from Titanic?

618
00:33:23,000 --> 00:33:26,700
Such a simplistic reading of,
oh, this is a movie with two

619
00:33:26,700 --> 00:33:29,500
movie stars, and it's a
big-budget disaster movie, and

620
00:33:29,500 --> 00:33:33,100
it's nothing more than that
because that movie is so

621
00:33:33,100 --> 00:33:37,200
expertly crafted.
And there is so much technical

622
00:33:37,200 --> 00:33:40,800
know-how going on behind.
That camera that I'm like, I

623
00:33:40,800 --> 00:33:44,400
don't understand how James
Cameron isn't revered in the

624
00:33:44,400 --> 00:33:47,000
same breath as someone like
Spielberg sometimes.

625
00:33:47,500 --> 00:33:49,800
And I think for me, the thing
that links, the two of them

626
00:33:49,800 --> 00:33:52,200
together is that they both
started out making a horror

627
00:33:52,200 --> 00:33:56,700
movies and because they're so
good at knowing what truly

628
00:33:56,700 --> 00:34:00,200
terrifies audiences.
They can leverage that, and they

629
00:34:00,200 --> 00:34:03,700
can make a suspenseful movie.
They can make an, you know, a

630
00:34:04,400 --> 00:34:08,900
rousing adventure picture.
When Titanic stops being This

631
00:34:08,900 --> 00:34:12,199
sappy romance and tips into
Disaster Movie, it becomes a

632
00:34:12,199 --> 00:34:14,699
great movie.
And you have that for me, the

633
00:34:14,699 --> 00:34:18,000
moment that Titanic really
clicks into being a 10 out of 10

634
00:34:18,500 --> 00:34:21,800
is when Jack and Rose are below
deck.

635
00:34:21,900 --> 00:34:26,400
And I think Rose is just like
use the ax to cut Jax handcuffs

636
00:34:26,400 --> 00:34:29,699
on them and they're walking
through the hallway that is like

637
00:34:29,699 --> 00:34:33,500
up to their chest and water and
then the lights start to Flicker

638
00:34:33,500 --> 00:34:36,699
and you start to hear the
creaking and groaning of the

639
00:34:36,699 --> 00:34:40,500
steel in that shit.
As it's about to give way.

640
00:34:41,100 --> 00:34:43,500
And that's the moment, where for
me, everything just turns into,

641
00:34:43,500 --> 00:34:45,800
like, oh crap.
This is about to get really,

642
00:34:45,800 --> 00:34:48,900
really bad.
And and there are very few

643
00:34:48,900 --> 00:34:53,500
filmmakers who can work on the
scale of a David lean.

644
00:34:53,800 --> 00:34:57,900
But with the, you know, the
suspense and the horror elements

645
00:34:57,900 --> 00:35:02,000
of a Hitchcock or Spielberg, and
I think James Cameron does both

646
00:35:02,000 --> 00:35:06,500
of those just so well, Yeah,
honestly, Bob, I completely

647
00:35:06,500 --> 00:35:10,800
dismissed James Cameron from the
list, like, he's just not

648
00:35:10,800 --> 00:35:12,600
somebody.
I'm interested in learning

649
00:35:12,600 --> 00:35:16,900
movies from and I, yeah, you've
talked him up so many times and,

650
00:35:16,900 --> 00:35:21,000
you know, we've done alien and
Titanic on the podcast, both

651
00:35:21,000 --> 00:35:26,100
movies that I really liked.
But for some reason he just has

652
00:35:26,100 --> 00:35:29,300
never struck me as a director
that I'm like, oh yeah.

653
00:35:29,300 --> 00:35:36,000
Taught you know, top-tier a like
you know a list type of Ha, so

654
00:35:36,000 --> 00:35:38,300
I'm curious to get into his
movies.

655
00:35:38,300 --> 00:35:43,700
Yeah, I'm excited to watch
Terminator and T2 and and

656
00:35:44,000 --> 00:35:47,900
definitely excited for a tower.
Well, if I can correct you in

657
00:35:47,900 --> 00:35:51,200
real time, we have it, we
watched alien, but that's a

658
00:35:51,207 --> 00:35:54,200
Ridley, Scott movie.
I like James Cameron had nothing

659
00:35:54,200 --> 00:35:57,000
to do with that.
He did the sequel, aliens, which

660
00:35:57,000 --> 00:36:00,100
were going to watch this season
in that mini marathon.

661
00:36:00,100 --> 00:36:03,800
So yeah, dude, I'm really
excited to watch those movies

662
00:36:03,800 --> 00:36:07,500
along.
Beside you and see how those

663
00:36:07,500 --> 00:36:10,800
kind of directorial elements and
flourishes come up.

664
00:36:11,100 --> 00:36:14,200
So what a great question.
I'm like I'm now this makes me

665
00:36:14,200 --> 00:36:17,900
even more excited to continue on
this season 6 Journey with you.

666
00:36:18,500 --> 00:36:22,200
Yeah, super pumped for it man,
but until then go out and buy

667
00:36:22,200 --> 00:36:24,700
yourself some Hood River
whiskey, because they're just

668
00:36:24,700 --> 00:36:27,100
knocking it out of the park.
All right, Brad, it's time for

669
00:36:27,100 --> 00:36:29,200
us to throw over to our
interview with the head

670
00:36:29,200 --> 00:36:32,200
distiller from Hood River, Joe
O'Sullivan.

671
00:36:32,500 --> 00:36:35,100
We finally get somebody to thank
for all These great whiskey.

672
00:36:35,100 --> 00:36:42,600
So let's give that a listen.
All right, Brad, we are here

673
00:36:42,600 --> 00:36:46,500
joined by Joe O'Sullivan.
Who is the master distiller for

674
00:36:46,500 --> 00:36:49,600
Hood River distillers?
Joe, we have just finished

675
00:36:49,600 --> 00:36:53,600
drinking through five different
whiskeys made by your company.

676
00:36:53,600 --> 00:36:55,500
So first of all, thank you for
the buzz.

677
00:36:55,500 --> 00:36:59,700
It's been a really good one on
top of that man.

678
00:36:59,700 --> 00:37:02,800
We literally we tried these as
we were planning out the episode

679
00:37:02,900 --> 00:37:05,600
and just kind of said we have to
get somebody from The Distillery

680
00:37:05,600 --> 00:37:09,200
on to talk with us because we
need someone to Heap, praise

681
00:37:09,200 --> 00:37:13,200
upon and I don't think that I'm
out of line here saying

682
00:37:13,600 --> 00:37:17,200
especially these two single
malts are probably the best

683
00:37:17,200 --> 00:37:20,200
American single malts we've ever
had on the show easily.

684
00:37:20,300 --> 00:37:22,400
Yeah.
You know like we said the the

685
00:37:22,400 --> 00:37:25,800
Bourbons at they're making a
really impressive but these

686
00:37:25,800 --> 00:37:31,700
single malts Joe you guys are
just slapping out an organ.

687
00:37:32,300 --> 00:37:34,200
I can't tell you how much I
appreciate that.

688
00:37:34,200 --> 00:37:39,700
The McCarthy's just been in my
life for almost 20 years now and

689
00:37:39,700 --> 00:37:42,500
it means the world to me.
So It's that it's kind of

690
00:37:42,900 --> 00:37:47,100
finding its audience in the last
year or two has been just worth

691
00:37:47,100 --> 00:37:50,400
all of the struggle and all the
times that I've tried to

692
00:37:50,400 --> 00:37:53,400
convince people that American
single malt can be as good as

693
00:37:53,500 --> 00:37:55,700
any other nations.
Well, let's talk a little bit

694
00:37:55,700 --> 00:37:57,700
about that.
What is your history in the

695
00:37:57,700 --> 00:37:59,900
industry?
How did you get to be the master

696
00:37:59,900 --> 00:38:03,300
distiller luck?
I think everyone forgets.

697
00:38:03,300 --> 00:38:06,200
That, that's the key to success
is just luck and being in the

698
00:38:06,207 --> 00:38:08,600
right place, right?
Time II was, I'm from

699
00:38:08,600 --> 00:38:12,000
Massachusetts.
And I was Traveling around the

700
00:38:12,000 --> 00:38:14,800
country living in different
places, Boise.

701
00:38:14,800 --> 00:38:18,300
Idaho wasn't for me and then
moved out me in the the woman I

702
00:38:18,300 --> 00:38:23,900
was seeing at the time we moved
out to Portland and 2004 and I

703
00:38:23,908 --> 00:38:26,800
need a job and I had some
carpentry experience.

704
00:38:26,800 --> 00:38:30,400
I have a science degree but I
wasn't really looking to try to

705
00:38:30,400 --> 00:38:32,900
make money off that right away.
Usually take some kind of find

706
00:38:32,900 --> 00:38:36,800
those jobs so I was just looking
for a job, you hammering Nails

707
00:38:36,800 --> 00:38:44,000
basically and knocked on a door
and this This very ornery tall

708
00:38:44,000 --> 00:38:47,600
skinny giant named Steve
McCarthy answered the door and

709
00:38:47,600 --> 00:38:51,400
he said, this is Clear Creek,
Distillery, you know, drop off

710
00:38:51,400 --> 00:38:53,800
your application and I for a
moment I thought, well, this

711
00:38:53,800 --> 00:38:57,500
will be fun and it'll be kind of
an interesting resume patter.

712
00:38:58,000 --> 00:39:01,700
And I'll do this for a little
while and see what happens, but

713
00:39:01,700 --> 00:39:06,200
he hired me on in 2005 as a guy
who could fix barrels as he

714
00:39:06,200 --> 00:39:09,000
said, I don't really care about
your biology degree.

715
00:39:09,000 --> 00:39:11,000
I just can see that you can
swing a hammer.

716
00:39:11,100 --> 00:39:14,100
Is all that matters to me
because Steve was a fantastic

717
00:39:14,100 --> 00:39:17,300
distiller.
He's retired now.

718
00:39:17,600 --> 00:39:19,300
And Steve is a fantastic is
still there but he was a

719
00:39:19,300 --> 00:39:21,500
terrible terrible Cooper.
We still have some of his

720
00:39:21,500 --> 00:39:23,900
barrels that he tried to put
back together again after

721
00:39:23,900 --> 00:39:27,000
repairs and their comically all
over the place.

722
00:39:27,000 --> 00:39:29,600
So I lied to him and told him I
knew how to fix barrels.

723
00:39:29,600 --> 00:39:33,200
And I've been working as a
distiller ever since Man, what a

724
00:39:33,200 --> 00:39:36,000
story.
So here's the thing when we

725
00:39:36,000 --> 00:39:38,700
first started trying to research
out McCarthy's a little bit, I'm

726
00:39:38,700 --> 00:39:41,500
going to be honest, we hadn't
really heard of McCarthy's until

727
00:39:41,600 --> 00:39:44,800
San Francisco happened and you
guys want double gold there and

728
00:39:44,800 --> 00:39:48,700
that immediately put you on our
radar and I started looking for

729
00:39:48,700 --> 00:39:51,200
okay, where's McCarthy's located
and come to find out?

730
00:39:51,200 --> 00:39:54,300
Okay, it's a brand name that is
attached to Hood River

731
00:39:54,300 --> 00:39:56,200
distillers.
All right, well, let me look up

732
00:39:56,200 --> 00:39:59,200
Hood, River distillers and then
I find out that Hood River

733
00:39:59,200 --> 00:40:02,000
distillers is actually multiple
distilleries.

734
00:40:02,400 --> 00:40:05,300
It kind of seems to be working
together as like a Consortium.

735
00:40:05,600 --> 00:40:06,200
Can you?
Yeah.

736
00:40:06,200 --> 00:40:07,700
Can you break that down a little
bit for me?

737
00:40:07,700 --> 00:40:10,200
Yeah, so it's a really
interesting history.

738
00:40:10,200 --> 00:40:15,900
Hood River distillers was
started in 1934 by a couple of

739
00:40:15,900 --> 00:40:20,800
families out here in Hood River.
And it was the first Distillery

740
00:40:20,800 --> 00:40:24,900
post-prohibition, and for the
very beginning of their history,

741
00:40:25,200 --> 00:40:27,900
they were making really
interesting apple and fruit

742
00:40:27,900 --> 00:40:30,600
Brandy's from the Pacific
Northwest.

743
00:40:31,000 --> 00:40:35,100
But once Cold Storage came into
play there, resource of cheap,

744
00:40:35,100 --> 00:40:39,700
apples kind of diminished.
And as a result, they moved into

745
00:40:39,700 --> 00:40:42,400
value branded products and
they're largely known across the

746
00:40:42,400 --> 00:40:45,000
Northwest for their Hood River
vodka.

747
00:40:45,000 --> 00:40:48,800
So if you talk to anybody in the
Northwest, you say, hrd, vodka.

748
00:40:49,200 --> 00:40:52,800
They're going to tell you the
story of the worst night of

749
00:40:52,800 --> 00:40:57,000
their life but they'll have the
biggest smile on their face and

750
00:40:57,000 --> 00:40:59,600
I really Embrace that sort of
History because that to me is

751
00:40:59,600 --> 00:41:01,400
amazing that you can give people
that.

752
00:41:01,400 --> 00:41:07,100
That number may be Put that many
stories, but in the 2000s, they

753
00:41:07,100 --> 00:41:10,500
started looking at returning to
their Roots & Clear Creek

754
00:41:10,500 --> 00:41:14,500
Distillery which started in 1985
started in Portland, Oregon as

755
00:41:14,500 --> 00:41:16,800
the third craft distillery in
America.

756
00:41:17,400 --> 00:41:20,700
It was Jermaine rib and st.
George & Clear Creek, wow

757
00:41:20,800 --> 00:41:25,600
founded by Steve McCarthy, okay?
And Steve was looking to retire,

758
00:41:26,000 --> 00:41:29,200
his daughter, you know, she's a
biologist and she didn't really

759
00:41:29,200 --> 00:41:32,900
want to leave her career.
So they sold the Business or

760
00:41:32,900 --> 00:41:36,300
your Steve sold the business to
Ron Dodge, who owns Hood, River

761
00:41:36,300 --> 00:41:39,300
distillers.
And we've been working for and

762
00:41:39,300 --> 00:41:42,900
with them ever since in the
meantime, they've picked up what

763
00:41:42,900 --> 00:41:45,500
used to be known as captive,
spirits and is now known as Big.

764
00:41:45,500 --> 00:41:49,300
Jim distillery in Seattle and
there's some minor Associates

765
00:41:49,300 --> 00:41:51,400
associations with a few other
distilleries across the

766
00:41:51,408 --> 00:41:53,800
Northwest.
But it's essentially what you

767
00:41:53,800 --> 00:42:00,100
said, it's a group of craft
distillers, plus this Flagship

768
00:42:00,600 --> 00:42:03,700
larger value brand.
That we're all working together.

769
00:42:03,700 --> 00:42:07,600
And what's really neat about it
is that it's still owned by a

770
00:42:07,600 --> 00:42:09,900
small family here.
In Hood River, it's still owned

771
00:42:09,900 --> 00:42:13,100
by the Dodge family.
And they all work at the, they

772
00:42:13,100 --> 00:42:16,400
all work in the company.
They all are very dedicated to

773
00:42:16,400 --> 00:42:19,900
the brands and it has a very
small feel.

774
00:42:19,900 --> 00:42:24,700
And so while we may be on paper,
what is thought of as the

775
00:42:24,700 --> 00:42:28,500
largest distillery in the
Northwest, we actually have some

776
00:42:28,500 --> 00:42:31,400
of the less some of the smallest
amount of capital.

777
00:42:32,300 --> 00:42:34,400
When it comes to some of the
other brands in Northwest,

778
00:42:34,400 --> 00:42:36,800
because we're not attached to
any of the big diageo's,

779
00:42:36,800 --> 00:42:39,000
pr��ximos or any of those larger
corporations.

780
00:42:39,000 --> 00:42:42,400
Yeah, it's still just small and
family rooms.

781
00:42:43,500 --> 00:42:46,200
Yeah.
And and it seems like with, you

782
00:42:46,200 --> 00:42:49,100
know, like you said you don't
have the the capital of the

783
00:42:49,200 --> 00:42:52,000
capital B billion dollar
industry.

784
00:42:52,000 --> 00:42:56,800
In a sense, you know there's a
place where you you want to

785
00:42:56,800 --> 00:42:59,500
focus on what you really care
about, right?

786
00:42:59,800 --> 00:43:02,200
And so, I think that you can
kind of see that a little bit.

787
00:43:02,200 --> 00:43:04,600
Just where you guys are making
your whiskey.

788
00:43:04,600 --> 00:43:07,400
And, you know, we're sourcing
some Bourbon and doing stuff

789
00:43:07,400 --> 00:43:09,000
with it and making a good
product.

790
00:43:09,000 --> 00:43:13,800
But you guys are like 100% from
the start making your own single

791
00:43:13,800 --> 00:43:16,300
malts.
And I think that's like a pretty

792
00:43:16,300 --> 00:43:18,600
cool deal.
Like what do you think, caused

793
00:43:18,600 --> 00:43:21,800
you to focus on the area of an
American single malt?

794
00:43:21,800 --> 00:43:26,600
Well, it's really interesting
because that so McCarthy's

795
00:43:26,600 --> 00:43:30,600
single malt was a Clear Creek
brand initially and and since

796
00:43:30,600 --> 00:43:32,800
then we all have to be aware
that all of of this is Hood,

797
00:43:32,800 --> 00:43:34,800
River distillers.
It took a couple of years, I

798
00:43:34,808 --> 00:43:38,000
think for us to find ourselves
within the family, but I was

799
00:43:38,000 --> 00:43:42,300
talking to one of the marketing
leads this morning and saying

800
00:43:42,500 --> 00:43:44,200
really feels like we're all
together now.

801
00:43:44,300 --> 00:43:49,200
And how great that is in.
McCarthy's wasn't started by

802
00:43:49,200 --> 00:43:51,600
Hood over distillers, but was
started by Clear Creek in the

803
00:43:51,600 --> 00:43:55,100
pre Hood, River distillers days
and it was really on this.

804
00:43:55,900 --> 00:43:57,900
So, Steve McCarthy went to
Ireland.

805
00:43:58,100 --> 00:44:00,900
And I don't know what he was
expecting, but he was surprised

806
00:44:00,900 --> 00:44:04,800
to find, it was raining.
And while he was there, he got

807
00:44:04,800 --> 00:44:09,200
to taste this isn't in their
late 80s, he got to taste a lot

808
00:44:09,200 --> 00:44:13,500
of single-malt scotches, and at
that time the concepts of the

809
00:44:13,500 --> 00:44:16,000
diversity of scotch wasn't
really something that the

810
00:44:16,000 --> 00:44:19,200
American Consumer understood or
knew about.

811
00:44:19,200 --> 00:44:23,100
But he was early on to really
get excited about this idea of

812
00:44:23,100 --> 00:44:27,700
terroir, this idea of
regionality because everything

813
00:44:27,700 --> 00:44:31,100
he had done, had been a
reflection of the Northwest and

814
00:44:31,100 --> 00:44:34,500
so when he wanted to do It's he
said, I'm going to make an

815
00:44:34,500 --> 00:44:38,200
American single malt, something
that reflects the terroir of

816
00:44:38,200 --> 00:44:42,100
America, and I'm going to use
barley from Oregon and I'm going

817
00:44:42,100 --> 00:44:44,500
to get it.
Heated with Washington Pete.

818
00:44:44,500 --> 00:44:48,400
And then, I'm going to age it in
Oregon Oak barrels and only one

819
00:44:48,400 --> 00:44:52,200
of those things happened because
the truth of the matter is there

820
00:44:52,200 --> 00:44:56,000
was no moulting houses when he
first Design, This that were

821
00:44:56,000 --> 00:45:01,000
willing to deal with Pete in
America and because the petrik

822
00:45:01,000 --> 00:45:03,900
getting into the equipment,
Never really comes out sure.

823
00:45:03,900 --> 00:45:07,400
Since then, there are some their
Skagit Valley Mall in Washington

824
00:45:07,408 --> 00:45:10,600
who are fantastic and good,
friends of ours and wonderful

825
00:45:10,600 --> 00:45:13,400
people.
But on we've stuck with the

826
00:45:13,400 --> 00:45:16,700
original recipe which is
actually getting our barley

827
00:45:16,700 --> 00:45:22,500
malted in Scotland and Port
Allen sent to us here in the

828
00:45:22,500 --> 00:45:28,400
Northwest where it's Mash
fermented and then turned into a

829
00:45:28,400 --> 00:45:31,800
single malt whisky which we
still actually use organ.

830
00:45:31,800 --> 00:45:34,900
Oh On a boat.
Poke, barrels for which are all

831
00:45:34,900 --> 00:45:37,500
made right in McMinnville, by
Oregon Barrel works.

832
00:45:38,300 --> 00:45:39,800
Well, I mean, it's pretty
obvious that you guys are

833
00:45:39,800 --> 00:45:43,600
putting an incredible amount of
Labor and craft into this.

834
00:45:43,600 --> 00:45:47,100
And I think it's paying
dividends at least on our palate

835
00:45:47,100 --> 00:45:50,400
right now.
But like I said, we first kind

836
00:45:50,400 --> 00:45:54,100
of discovered the brand through
the reading through the list of

837
00:45:54,100 --> 00:45:56,000
the double gold winners at San
Francisco.

838
00:45:56,500 --> 00:45:59,300
And, you know, we've talked with
a lot of winners over the years,

839
00:45:59,300 --> 00:46:02,500
since we've started doing this
podcast, and especially for, Or

840
00:46:02,500 --> 00:46:05,100
craft Brands.
It seems to be something that's

841
00:46:05,100 --> 00:46:09,900
really appreciated when you look
at you know the landscape of

842
00:46:09,900 --> 00:46:14,000
your sales and your footprint,
what does winning a double gold

843
00:46:14,000 --> 00:46:17,100
kind of do for the brand?
Well, I'll tell you, there's,

844
00:46:17,100 --> 00:46:20,600
there's awards that all the
words are important, there's

845
00:46:20,600 --> 00:46:24,400
never going to be an award that
we don't feel honored to get and

846
00:46:24,400 --> 00:46:28,200
put up on our Instagram, and
keep our little Metals, but a

847
00:46:28,207 --> 00:46:31,000
double gold at San Francisco.
Is it's a different thing.

848
00:46:31,000 --> 00:46:36,200
Hmm.
And It's validation and it's

849
00:46:37,500 --> 00:46:40,400
confirmation that all of your
efforts are worth it.

850
00:46:40,500 --> 00:46:42,900
And when you get that response,
when you get those critiques,

851
00:46:43,300 --> 00:46:44,700
when I've double gold is a big
deal.

852
00:46:44,700 --> 00:46:48,600
That means every single judge
awarded it gold.

853
00:46:48,600 --> 00:46:51,800
Yeah, nobody found a fault with
it and to get that sort of

854
00:46:51,800 --> 00:46:55,200
thing.
If from such a reputable

855
00:46:55,200 --> 00:47:01,200
competition, is you fly high for
like a the next two weeks you

856
00:47:01,200 --> 00:47:04,600
just can't help it.
You All that all of the Imposter

857
00:47:04,600 --> 00:47:07,800
syndrome that you deal with
every day because I think we can

858
00:47:07,800 --> 00:47:12,200
all readily admit that we all
deal with that is maybe just

859
00:47:12,200 --> 00:47:16,500
exactly and it's really, it's
not real.

860
00:47:16,800 --> 00:47:19,700
And to me that is that's what
those Awards can do on a

861
00:47:19,707 --> 00:47:23,300
personal level.
From a brand perspective, it

862
00:47:23,300 --> 00:47:24,400
gets you attention.
Yeah.

863
00:47:24,400 --> 00:47:26,800
Then you can actually talk to
people about what you're doing

864
00:47:26,800 --> 00:47:30,800
and you start to see that maybe
this is a weird idea that you

865
00:47:30,800 --> 00:47:34,300
had to do a bar.
Early focused single malt back

866
00:47:34,300 --> 00:47:38,000
in the 90s is starting to
resonate now and even though

867
00:47:38,000 --> 00:47:40,900
that was a time where it was
always just bourbon bourbon

868
00:47:40,900 --> 00:47:46,400
bourbon bourbon there.
It's proof that the American

869
00:47:46,400 --> 00:47:51,100
distilling seen can be as good
and as powerful as any other

870
00:47:51,100 --> 00:47:55,400
countries that to me is worth
its weight in gold and to be

871
00:47:55,400 --> 00:48:00,700
part of the collection of
distillers that are representing

872
00:48:00,700 --> 00:48:02,800
this country.
So, well, gives me a Out of,

873
00:48:03,100 --> 00:48:05,600
well, gives me a lot of pleasure
and a lot of humility.

874
00:48:05,900 --> 00:48:09,100
You're gonna have to forgive me
for making a complete, jump to

875
00:48:09,100 --> 00:48:10,500
movies here, but that's what I
do.

876
00:48:10,900 --> 00:48:14,000
And your story reminds me so
much of there's a movie that

877
00:48:14,000 --> 00:48:16,400
came out, I don't know.
A dozen years ago or so called

878
00:48:16,400 --> 00:48:18,000
Bottle Shock.
I don't know if you've ever seen

879
00:48:18,000 --> 00:48:21,200
this movie and I didn't, but
other people told me about it.

880
00:48:21,200 --> 00:48:25,100
I do want to see it was all
about the, the scene in Napa in

881
00:48:25,100 --> 00:48:27,300
the 70s.
When they were kind of first

882
00:48:27,300 --> 00:48:31,400
discovered by a wind judge who
then kind of did this huge

883
00:48:31,400 --> 00:48:34,800
publicity stunt.
But you know in France and did a

884
00:48:34,808 --> 00:48:37,600
double blind tasting and all of
the Napa wines one.

885
00:48:37,600 --> 00:48:40,200
And it was the first time anyone
took.

886
00:48:40,200 --> 00:48:41,700
California wine.
Seriously.

887
00:48:42,100 --> 00:48:45,300
And I'm just kind of wondering,
like, have you experienced that

888
00:48:45,300 --> 00:48:47,200
a little bit with McCarthy's
like our.

889
00:48:47,500 --> 00:48:51,000
Do you find that the world of
scotch is more welcoming in

890
00:48:51,000 --> 00:48:55,900
general to American single malts
and or you know, do you see the

891
00:48:55,900 --> 00:48:58,100
respect coming even from across
the pond now?

892
00:48:58,600 --> 00:49:01,300
Yeah, absolutely.
I think initially.

893
00:49:01,300 --> 00:49:05,000
I will tell you though.
That the first International

894
00:49:05,000 --> 00:49:08,700
respect re received didn't come
from across the Atlantic, but

895
00:49:08,700 --> 00:49:12,100
across the Pacific, the interest
that we've seen in McCarthy's

896
00:49:12,100 --> 00:49:15,100
out of Japan and Korea has been
phenomenal.

897
00:49:15,100 --> 00:49:18,400
And I wish we could produce, I
wish we had gone back in time

898
00:49:18,400 --> 00:49:21,800
and produce more for now.
So we could fulfill these orders

899
00:49:21,800 --> 00:49:24,500
that we want to place on an
international basis.

900
00:49:25,100 --> 00:49:30,300
I really think that the European
approach to single malt in

901
00:49:30,300 --> 00:49:33,700
American single malt
specifically is going to go off

902
00:49:33,700 --> 00:49:38,000
without a hitch, because the one
thing that kind of sores and

903
00:49:38,000 --> 00:49:45,000
aficionados and members of
whiskey lodges across the World.

904
00:49:45,100 --> 00:49:48,400
All agree on is that it's the
heart that you put into it and

905
00:49:48,400 --> 00:49:52,700
it's the intention that you have
not necessarily the nationality

906
00:49:52,700 --> 00:49:56,100
around it because for all of the
good spirits that are produced

907
00:49:56,100 --> 00:50:00,400
in your own country, we all know
that there's one's just right

908
00:50:00,400 --> 00:50:03,100
down the road that don't really
hold up, you know, to what you

909
00:50:03,100 --> 00:50:05,800
want it to be anywhere either.
Yeah, yeah, yeah.

910
00:50:05,800 --> 00:50:10,400
Joe, it's absolutely impressive.
What you guys are doing and I'll

911
00:50:10,400 --> 00:50:12,200
just I'll just flat out.
Ask a man.

912
00:50:12,200 --> 00:50:14,300
What movies have you been?
Watching lately.

913
00:50:14,300 --> 00:50:17,200
What's been getting you going?
Oh well, we're getting into,

914
00:50:17,200 --> 00:50:20,400
we're getting into Halloween
season.

915
00:50:20,700 --> 00:50:24,000
I, that is my holiday.
I want to do Halloween cards

916
00:50:24,000 --> 00:50:26,400
every year, I decorate my house,
really ridiculous.

917
00:50:26,400 --> 00:50:29,600
So I'm basically polishing up my
shutter membership pretty

918
00:50:29,600 --> 00:50:32,500
aggressively right now.
I had the last movie, I watched

919
00:50:32,500 --> 00:50:35,000
was glorious, which is pretty
great on that St.

920
00:50:35,000 --> 00:50:37,600
Mod was really, really good as
well.

921
00:50:37,800 --> 00:50:40,700
That's a heavy one man.
Yeah, no, I don't typically

922
00:50:40,700 --> 00:50:44,700
don't go too light so those
Really, really great.

923
00:50:45,000 --> 00:50:48,200
Every year I do re-watch one of
my favorite movies, which I

924
00:50:48,200 --> 00:50:52,200
mentioned off off, recording to
you all, which is a third man,

925
00:50:52,600 --> 00:50:55,700
that Carol Reed film.
So that's a absolute regular.

926
00:50:56,700 --> 00:50:57,700
It's probably going to be coming
up.

927
00:50:57,700 --> 00:50:59,300
Usually do that one around
Thanksgiving.

928
00:50:59,800 --> 00:51:02,100
So those are three that I've
been, I've been really, really

929
00:51:02,100 --> 00:51:04,700
into right now.
We have not done the third man

930
00:51:04,700 --> 00:51:07,900
on this show yet and so when we
get around to it, I might have

931
00:51:07,900 --> 00:51:10,200
to tap you as a guest.
Host, if you're willing to come

932
00:51:10,200 --> 00:51:13,200
on and drink whiskey, and talk
about the third, man with us, I

933
00:51:13,500 --> 00:51:16,400
Could talk about the third man
for a long, long time.

934
00:51:16,400 --> 00:51:19,700
I mean, how it's Joseph Cotten,
it's Orson Welles.

935
00:51:19,700 --> 00:51:23,500
It's Carol Reed.
It's got one of the greatest.

936
00:51:23,500 --> 00:51:25,700
It's yeah.
The guy who caught the clots

937
00:51:25,700 --> 00:51:29,500
clocks, Beach, the Anton, Anton
Vargas zither music.

938
00:51:29,500 --> 00:51:31,000
It's just the best not to
mention.

939
00:51:31,000 --> 00:51:35,600
It's one of the most harshest
takedowns of human morality in

940
00:51:35,600 --> 00:51:37,900
film in a movie.
That's genuinely.

941
00:51:37,900 --> 00:51:39,800
Very funny.
It's just such a great movie.

942
00:51:39,800 --> 00:51:42,200
Yeah, for sure, man.
All right, Joe before we let you

943
00:51:42,200 --> 00:51:43,400
go today.
Can you tell us?

944
00:51:43,600 --> 00:51:45,000
What's coming down the pike
here?

945
00:51:45,000 --> 00:51:47,300
What's next for Hood?
River and McCarthy's.

946
00:51:47,800 --> 00:51:51,000
All right, so big news, we just
today.

947
00:51:51,000 --> 00:51:55,800
Bottled are Pedro, Jimenez BX,
finished MacArthur six-year

948
00:51:55,800 --> 00:51:58,700
McCarthy's.
It's, I going to be flat honest

949
00:51:58,700 --> 00:52:02,300
with you, it's me and my head
distiller, Caitlin Bardot, met

950
00:52:02,300 --> 00:52:04,300
who I got to give a shout out to
you because she's great.

951
00:52:06,300 --> 00:52:08,300
We think it's the best thing
that we've ever done.

952
00:52:08,300 --> 00:52:12,100
So in 18 years of making
McCarthy's, this is going to be

953
00:52:12,400 --> 00:52:15,400
my own person.
Final favor release and then

954
00:52:15,400 --> 00:52:17,900
short of that, you know, we're
always playing around with

955
00:52:17,900 --> 00:52:19,800
specialty barrels and single
barrels.

956
00:52:19,800 --> 00:52:22,700
So if you live in the Northwest
and you got a local liquor

957
00:52:22,700 --> 00:52:26,700
store, see if they got some sort
of Single Barrel program going

958
00:52:26,700 --> 00:52:28,400
with this because it might be
something really cool.

959
00:52:28,400 --> 00:52:31,400
It might be a Djinn finish, it
might be a rum finish, you never

960
00:52:31,400 --> 00:52:34,500
know.
Joe, we cannot thank you enough,

961
00:52:34,500 --> 00:52:37,000
man.
And I mean it, when we say Brad

962
00:52:37,000 --> 00:52:39,300
and I have been raving about
this stuff to each other will

963
00:52:39,300 --> 00:52:42,500
just send text at random times
of day and say, hey, remember

964
00:52:42,500 --> 00:52:46,300
that six-year McCarthy's.
We just had it instantly, it's

965
00:52:46,300 --> 00:52:49,000
so good.
And, you know, it's not often

966
00:52:49,000 --> 00:52:51,900
that we meet someone and then 15
minutes later are inviting them

967
00:52:51,900 --> 00:52:55,000
to guest host on the show.
But listen, if your knowledge of

968
00:52:55,000 --> 00:52:57,900
the third man is anywhere near
your knowledge of how to make

969
00:52:57,900 --> 00:52:59,600
single malt.
You are welcome back.

970
00:52:59,600 --> 00:53:01,900
Anytime on the show at all
plants.

971
00:53:02,100 --> 00:53:05,700
I think my knowledge a Graham
Greene novels and films based on

972
00:53:05,700 --> 00:53:08,700
his stories, ours is even bigger
than my knowledge of single

973
00:53:08,700 --> 00:53:10,000
malts.
Oh yeah, have me on.

974
00:53:10,000 --> 00:53:12,200
I love it.
All right, I'm going Distillery.

975
00:53:12,200 --> 00:53:15,900
If you guys are ever in town I
want to fly us out.

976
00:53:15,900 --> 00:53:18,600
We're game.
We're ready.

977
00:53:19,300 --> 00:53:21,500
Oh yeah, I got that in my
budget, absolutely.

978
00:53:21,500 --> 00:53:23,400
Absolutely.
All right, everybody.

979
00:53:23,400 --> 00:53:26,900
This has been Joe O'Sullivan
from Hood River distillers.

980
00:53:27,100 --> 00:53:30,000
We will be back on Monday with
another regularly scheduled

981
00:53:30,000 --> 00:53:32,700
episode.
But until then, I'm Bob book,

982
00:53:32,800 --> 00:53:35,200
I'm Brad G and we'll see you
next time.