Episode 001: OUR FIRST PODCAST EPISODE
In this episode, we introduce ourselves, the format of our podcast, and a couple of great drinks!
DRINK INFORMATION
Tom’s Drink – 18-year-old Tomatin Scotch
Ian’s Drink – 11-year Lagavulen, Nick Offerman Charred Oak
TRANSCRIPT:
Ian:
Welcome everyone to the inaugural episode of Drinking with Tom. I’m your first mate Ian Robertson, but here with us today is the captain of this ship, Tom Kubiak. How are you Tom?
Tom Kubiak:
I’m well, Ian, thanks for having me. This is an awesome, awesome opportunity to be able to sit down, share a drink with you, and have some interesting conversation.
Ian:
Yeah, so you know, it’s funny. This podcast came out of another podcast that I do where
Tom Kubiak:
That’s true.
Ian:
we had a segment, Drinking With, and we’d drink with J.Win, and we drank with you, and then we thought, hey, this would be cool. But also
Tom Kubiak:
if I remember right on that episode when we were gonna do the podcast for your Inspector Toolbout, I had watched a few of them and I said, I wanna be on the drinking with Ian episode.
Ian:
Well, and so it fits. So now we have a podcast that we drink together and talk about stuff. So
Tom Kubiak:
It’s excellent.
Ian:
yeah, I mean, it’s a great podcast format, right? So in the spirit of our new podcast format, what are you drinking, Tom?
Tom Kubiak:
So I’m drinking, I’m a Scotch man. And I think, you know, as our podcast goes on, you’ll see me focusing on that more. I’m a Scotch man. So I have an 18 year old Tamatin, which is a nice balanced Scotch, little Caramel-y, no smoke, no peat, just a, but still it’s a little stronger than a younger Scotch.
Ian:
So hang on, a scotch with no peat is like a scott with no skilt. It’s just not the same, man.
Tom Kubiak:
You would say that just coming back from Scotland.
Ian:
Yeah, I was just there. Nobody wore a kilt in it upset me But so
Tom Kubiak:
Yeah, I’m
Ian:
a
Tom Kubiak:
not
Ian:
nun
Tom Kubiak:
a peated Scotch person. You are, but I’m not.
Ian:
Oh my goodness, if I could grab a wad of peat out of the ground and just suck on it, it would be amazing. I love peated scotch.
Tom Kubiak:
No, I don’t. I have a lot of them, but I don’t ever choose them.
Ian:
Yeah, and just to create a word picture for all of you listening in, Tom’s basement is kind of like… Have you ever gone into a liquor warehouse? It’s kind of like that.
Tom Kubiak:
That’s an accurate description.
Ian:
People have just given you so much liquor and wine and stuff over the years and it’s kind of like you throw it over your shoulder and it lands on the pile, you
Tom Kubiak:
That’s
Ian:
know?
Tom Kubiak:
exactly what happens.
Ian:
But you have some amazing stuff down there. So tell me the name of that again.
Tom Kubiak:
So this is a Tomatin, T-O-M-O-T-I-N, or T-O-M-A-T, something like that, and it’s an 18 year old. And actually,
Ian:
Okay.
Tom Kubiak:
this is the first time I’m having this one. I opened the bottle to drink it tonight, so.
Ian:
Oh nice, cracking
Tom Kubiak:
Yeah,
Ian:
it open for our first
Tom Kubiak:
cracked
Ian:
episode.
Tom Kubiak:
it open for our first episode.
Ian:
And just
Tom Kubiak:
Yeah.
Ian:
so everyone knows, if you look in the transcript of our podcast, we’re going to put down what we’re drinking each night, and if applicable, a link to it, and then that way you can kind of, if you want to try something, go for it.
Tom Kubiak:
Speaking of which, what are you drinking?
Ian:
I am drinking my flagship drink. It is my favorite. Actually, I have to say, second favorite. This is an 11-year Lagervulin. Very peaty. Very peaty.
Tom Kubiak:
Probably because you’re having a hard time getting the 12.
Ian:
No, getting the 16’s hard,
Tom Kubiak:
Or getting
Ian:
yeah.
Tom Kubiak:
the 16. Okay, yeah.
Ian:
But I tell you what, this is almost my favorite. This was given to me by a friend of mine, and it was just, it’s just delicious. It’s the Nick Offerman charred oak version, and it’s just delightful. It’s almost as good as the 16, which I was kinda like, wow, okay, yeah, that was well worth it.
Tom Kubiak:
Yeah, and that’s saying a lot too, because the 16 Lagavulin is like one of the most desirable peated scotches, like everybody who drinks peated scotch wants to drink the 16 year old Lagavulin. That’s the,
Ian:
Oh,
Tom Kubiak:
that’s like the classic standard.
Ian:
it’s amazing. You know what you can find a lot of though, is the eight year. It’s not, it doesn’t have it though.
Tom Kubiak:
Yeah, the longer it sits, the better it gets.
Ian:
Yeah, that’s true.
Tom Kubiak:
Most
Ian:
Oh
Tom Kubiak:
of the time, not all the time, but most of the time.
Ian:
yeah, most of the time. But there’s what we’re drinking tonight. Hopefully everybody else has something good to drink. But what’s gonna be our subject matter?
Tom Kubiak:
So, you know, I think we’re gonna focus some of our conversation on topics that interest you and I. And I think they’re gonna be topics that interest other people too. And it’s gonna be a wide range of topics. Like you and I, as we’re coming up with the ideas for some of the things we’re talking about, it ranges from barbecue smoking to what you need to think about when buying an RV. Like stuff that we personally have experienced over the past few years. and the funny stories and research that we did into making decisions, you and I. And hopefully by sharing that, it’ll be interesting to people and maybe even help them make some good decisions.
Ian:
You know, it’s funny too, I thought of an idea for an episode. We should do an episode where we bring like a medical professional or like a physical trainer on to talk to us about why drinking is bad for you.
Tom Kubiak:
I don’t want to be involved in that episode.
Ian:
I’m going to drink through it. I just, I thought it’d be a good idea to do.
Tom Kubiak:
They can tell us all the things that we’re doing wrong right now in our health lives.
Ian:
Exactly. Do you know what that lag of woes doing to you? Making me happy.
Tom Kubiak:
See, here’s the thing, you can choose to not drink or not drink, you know, or drink moderately and enjoy your life. And I think I’m opting for the second.
Ian:
So it’s all about keeping it in moderation but I think, I don’t know, there’s nothing wrong with having a nice little glass of Lagavole. I’m actually drinking it out of a glass here. It’s from this…
Tom Kubiak:
I noticed that. I saw that in your camera. You have one of those whiskey drinking glasses. What do they call it?
Ian:
I don’t know what they call them but they’re shaped like a miniature wine glass that got stretched out and pinched
Tom Kubiak:
Yeah,
Ian:
at the top.
Tom Kubiak:
they’re
Ian:
But
Tom Kubiak:
designed
Ian:
that’s…
Tom Kubiak:
to make the the aroma the of the Scotch a peat more appealing and also they take out some of the harsh flavors I think too I read.
Ian:
Yeah, they do quite a bit. And this is why we have Tom on, this is why it’s called Drinking With Tom, by the way, because originally we were gonna call this Tom Explains Stuff to Ian, because he just knows things and it’s just, it’s funny. He’s like, I need to prepare her. You don’t need to prepare. He’s literally describing to me how this glass works that I’m drinking out of.
Tom Kubiak:
It’s…
Ian:
But yeah, it’s a specialty kind of whiskey. glass that they make you drink out of when you do tastings. But I thought it was cool. It’s from this place called Powers Court Distillery. It’s in Scotland or no, Ireland. I take that back. And they made some really amazing stuff
Tom Kubiak:
Was
Ian:
over
Tom Kubiak:
it
Ian:
there
Tom Kubiak:
scotch or Irish whiskey?
Ian:
with Irish whiskey. Yeah,
Tom Kubiak:
Irish
Ian:
no,
Tom Kubiak:
whiskey, okay.
Ian:
the Irish say that the Scots ruined whiskey when they told them how to make it because
Tom Kubiak:
Oh.
Ian:
they added Pete. So the Irish actually, interestingly enough, so the Irish lay out all our… all of their grains and they let them air dry basically. So it’s a slow drying process after what’s that called Tom? When it malts.
Tom Kubiak:
Molting?
Ian:
When it
Tom Kubiak:
Yeah.
Ian:
yeah when it malts so it kind of sprouts a little bit they let air dry and it makes a nice easy even flavor. They have multiple stills so that they distill it multiple times. The Scots were impatient and I’m Scottish by you know lineage whatever so I can make fun of my own people.
Tom Kubiak:
Yeah.
Ian:
But they’re like, oh, you need to get this going faster. So they got some Pete and started burning it. And the Irish are like, you ruined the whiskey.
Tom Kubiak:
Ha ha!
Ian:
So.
Tom Kubiak:
But now Scotch is a bigger appeal.
Ian:
Yeah,
Tom Kubiak:
But
Ian:
and that-
Tom Kubiak:
the Irish whiskey has that malted taste to it. It’s got a little bit more of almost
Ian:
Yeah.
Tom Kubiak:
like a yeasty taste, a little bit. That’s what I get out of it when I drink it, at least.
Ian:
Yeah, it has a little bit more of that and it’s for me it’s too clean sometimes the Irish whiskey.
Tom Kubiak:
Ah, okay.
Ian:
Like it doesn’t have enough personality to it. That’s like that’s why people like it though. They’re like, oh, this is smooth. I’m like, I like my whiskey to kind of like whack me in the face before I drink it. You know,
Tom Kubiak:
You
Ian:
it’s
Tom Kubiak:
like
Ian:
like,
Tom Kubiak:
the biting it, yeah.
Ian:
yeah, I do.
Tom Kubiak:
Yeah,
Ian:
But I’m really
Tom Kubiak:
I’ve
Ian:
looking
Tom Kubiak:
never been
Ian:
forward.
Tom Kubiak:
a Irish whiskey drinker, but
Ian:
No.
Tom Kubiak:
yeah.
Ian:
What about like Jameson? That seems to be the staple.
Tom Kubiak:
No, no, I have a couple of single malt Irish whiskeys, but I just have them as part of filling out a collection. I don’t ever opt to take them, to drink them. So.
Ian:
I mean, they’re good. It’s not like, um, like I don’t, I don’t know if this is really science, but I feel like when you have a really heavy peated whiskey like Scotch, the longer it sits, the more the flavors meld. With
Tom Kubiak:
Oh, okay.
Ian:
Irish whiskey, after a couple of years of sitting in, uh, it’s usually American bourbon oak
Tom Kubiak:
Poke.
Ian:
that they,
Tom Kubiak:
Yeah.
Ian:
yeah, that they, they reuse the bourbon barrels. And after a couple of years of that, It doesn’t really change much. Like
Tom Kubiak:
It levels out.
Ian:
it levels out and it seems to stay
Tom Kubiak:
Oh,
Ian:
the same.
Tom Kubiak:
okay. Interesting.
Ian:
That’s my recollection of it anyways.
Tom Kubiak:
Yeah, I’ll have to compare it and then try it with a current palette and see how it appeals to me, if it appeals to me or not.
Ian:
There you go. Well, I’m really looking forward to our upcoming episodes If anybody has an idea any ideas shoot them out to us If you have any particular drinks that you’re interested in let us know Tom
Tom Kubiak:
Definitely.
Ian:
is also an amazing mixologist So hopefully
Tom Kubiak:
Ha ha ha.
Ian:
I’ll have one of his girly mixed drinks on for us and we can tease them about it
Tom Kubiak:
I’ll tell, well, that’s what we should do is one of my one of the episodes is on our Thursday drink at workday.
Ian:
Oh yeah, totally.
Tom Kubiak:
My office.
Ian:
There you go. Last time he made me something called a toasted marshmallow.
Tom Kubiak:
Oh, that’s it. I forgot about that one.
Ian:
Yeah, that’s a good one. So looking forward to it, Tom.
Tom Kubiak:
Thanks, Ian. Thanks for setting up this, and I’m looking forward to it too.
Ian:
Everybody listen in and we’ll have our first episode after this coming up soon.
* Thank you for listening in! Get all of our episodes at our Drinking With Tom website. Also, please visit our YouTube channel. See you on the next episode!