János Kocsis, Tom Bean

Sziasztok, János vagyok. Közép-Európa első világra szóló podcast csatornáját hallgatjátok Magyarországról. Ez a Budapest.fm. Hi, my name is Ray, and you're listening to the number one podcast station in Central Europe, Budapest.fm, podcasting to the world from Hungary. Sziasztok, mindenkinek. Welcome back to episode number three or four, depending on how you're counting, of Walking and Talking with Willie. I'm here today with my dear friend Bob Tamás once again. Hello, everybody. It's been a long week, and there's no better way to finish it off than with a little Talking with Willie episode. Happy to be here. Thank you very much, Bob Tamás, Tom Bean. And once more from our adventure in Komárom, we have the one and only whiskey bar langyanos, a.k.a. whiskey underscore cave underscore room. How you doing, langyanos? Hi, guys. Thank you for invite for the channel. And today I have a very long time day, and I'm waiting for study and a little bit tasting for when we need try the whiskey and a little bit history and for everything. Perfect, perfect. There's nothing I like more than history, and perhaps the second thing I like most is drinking, so perfect combination. And I think that that is why, János, you and I hit it off so well. We became such good friends almost instantly. To tell you the truth, I don't even know how we met. I think it was on Instagram, right? Yeah, yeah. I follow you, or I found maybe you in RTL. Aha, RTL. And I see you. You an American guy. You come in Hungary. You very love in Hungarian history, and it's cool. And I live in Hungary, but I travel and live also many country, but it's my dream country in America. Yeah, exactly. You love the Americans. You see American guy in Hungary, and you're just like, okay, I want to meet this guy. It's more or less, is that pretty much what happened? And then I was looking for people to maybe go visit and add a little bit more flavor and color and spice to the Walking with Willie episodes. And you told me, come to Komarom. Yeah, yeah, because I see you go at many plates, and Komarom have a very good history, I think, and a long history, and very important, I think, in Hungary for Komarom, many things. Yeah, yeah. But I just show you around two, three hours when you come. Right. I mean, that was a great day, and that's why after we had such an amazing, amazing magical day together, I knew that I wanted to have you on a guest on this podcast. And I went to Komarom. I didn't really know what to expect. I was making an episode about the most famous guy to ever come to Komarom, really, or come from Komarom, which was Jókai Mór, famous Hungarian author, kind of like the Charles Dickens of Hungarian letters, if I were to call him that. But you were like, no, there's more interesting things about Komarom, so you took me to the erőd. The Erőd. The Erődök? Erődök. Do you know what erődök is, Tom? I don't, but I could guess it means some kind of fortress. Oh, right on the money. Well done, bravo. My favorite Walking with Willie episode so far, gotta say. When Willie was there on the street, just like, ‘Oh yeah, Janos, you're here,’ and then Janos pulls up in this white van, huge, and then just opens the door, and the first thing that comes out of Janos' mouth is, ‘Willie, man!’ And just, ah, that was really cool. I knew immediately that I had to meet this man, and now I'm super pumped to be here. Yeah, yeah, I mean, that was very cool, actually, when Janos came to pick me up because I knew that he was going to be a cool guy because I saw his videos and they were electric. I mean, you just see his videos. He has the unboxing inside this giant, like, shrine to bourbon, specifically Tennessee whiskey and bourbon, a room that defies proportions of any normalcy, but is just a beautiful, beautiful collection of whiskeys from all across America. And he does these videos like unpacking day, delivery day from his friend Daniel in the Netherlands, this thing, that thing, and it's always just very high energy. And I knew it was going to be cool, but I didn't know quite how interesting Janos would be, because the more I learn about him, the more interesting he gets. I mean, tell me, what is your other main passion besides whiskey? Something sport-related? Yeah, yeah, yeah. I have maybe 20 years sport in my life. First I started three years swimming. After four, me a little bit boring because just you swim wall and wall and wall. And after one friend called me, invited me also to water polo training. For me, very interesting because have a ball, shooting goal, a little bit fight under the water. That's what I never understood about water polo. It seems like such a violent sport. You're, like, trying to drown each other all the time. Yeah, it's not easy because everyone thinks just swim, but you need also push the other guys, you need also shoot the goal, you need to… Tactic, maybe. I mean, as an asthmatic, it's always terrified me. The sport of water polo has been like a nightmare that I've had, a recurring dream. Maybe same like American football, because you need the tactic, you need the thinking, you need to think very fast. Uh-huh. It's a very rough game, and it takes a lot of different types of physicalities, I think, because you need to focus on staying afloat. First and foremost, you don't want to drown. Does that ever happen in water polo? Does anyone ever drown? I don't know. Maybe in the amateur levels, but you're a professional. You played where? Yeah, I started in Komárom when I'm young one, and after I came to Újpest, I played five years around in Újpest. Újpest, for everyone, if you don't know, Újpest is New Pest because új in Hungarian means new, and that's District Four. And Újpest is actually where Alexa, my girlfriend, her family is from, so I've spent a lot of time in Újpest. Great place. So you played in Újpest? Yeah, it's UVE Eše, so this is the name, and I play also just half year in national team, but just in young category, not when it's men and so professional. And then I give the first contract in the men's. I take off, and I have other options for Australia, and I choose, I think it's better because maybe I never go, I never see in Australia. I see, I very love. I just thinking fast. I jump the water. My coach tell me I have this option. Okay, why not? Jumping. Nice. Two weeks later, I have visa, I have flight tickets, and I'm in Australia, so it's very fast. That's amazing. And you, I went to Australia actually for not in Erasmus, as they have in Europe, but an exchange semester. So I went for six months. I lived in Sydney. East coast of Australia. You were on the west coast. West coast, yeah. What's Perth like? Perth is a big city, but not like Budapest, so it's a little bit feeling village, because have a beach. It's, the area, it's so big, but live there maybe two million, three million people. Do you ever play water polo in the ocean, or it's always in a pool? Yeah, we play in the beach water polo in summer, have fun, and just two, three games. We make a competition, a little champions, but yeah, but have too much jellyfish in the ocean. And when we swim, just, oh wow, one, two, and after I go out. It's better in the pool. There's no jellyfish in Hungary. Yeah, in the Balaton, no. Yeah, that's cool. So you were in Perth for one year playing professional water polo? Yeah, around one season. One season, one year. And then you made it back to Europe, or where did you go after that? Yeah, after I came back in Europe, play half year in Újpest again, but just second league. And after I go in Germany, in Ludwigsburg. Ludwigsburg. Yeah, it's the first Bundesliga also. And after there I play one year, for me not the best. And after I change it, I go in Cyprus, in Plauen, no, in... I forgot the city. You told us before it was the smallest city in Cyprus, it started with a P, but then you ended up after that you went to Italy, no? No, sorry. After Cyprus, where did you go? After Cyprus, in Italy, yeah, and one year after I go back in Germany, just the other city in Plauen, and after I go back, it's the last two seasons now in Cyprus. Wow, so you are globetrotting water polo whiskey enthusiast. That must be good conversation to start with people at bars. Yeah, but next to the water polo, I work also a little bit, two, three times a week in the nighttime in a bar, behind the bar. First I'm just studying for the cocktail and some spirit. I really love the history, different story for the whiskey, the rum, vodka, when we distillate, when we make. So I really love, I love make cocktail for girls and— Just for girls, not for guys? No, also the guys, everyone. But I love this job, so I meet new people. I have powerful energy. It's so cool. And what's more tiring, a night at a big club, like New Year's Eve being a bartender at a big club, or, you know, the championship water polo match in Australia? Yeah. Which one's harder? I prefer the Australian water polo. Okay, there you go. I love, I love work also behind the bar, but for me my heart is in water polo and the sport. Very cool. Cool, so... When you were a bartender, is that where you really found this love for whiskey, or did you love whiskey before you were a bartender? My first whiskey is the Jack Daniel's, and I tried when I am 50 or 60 years old. But first, just Coke, with Coke. Normally everyone drink, it's soft drink, it's Coke or, I don't know, Killy or something like this. I drink first only Coke, and after one, two years, I try many different whiskey, but just clear. And I show you when we need to drink. Yeah, we're gonna drink some whiskey in just a bit, Janos. For those of you listening at home who can't see what's going on here, we have one, two, three, four, five whiskeys in front of us, I believe four for tasting, and the last one's gonna be for a little bit of an old-fashioned surprise at the end of the episode. The four whiskeys that we're going to be tasting are the Buffalo Trace, the Maker's Mark, the Woodford Reserve, and the Jack Daniel's Single Barrel Rye, and then the Wild Turkey. And which one is for the old fashioned? The Buffalo. Buffalo Trace. Okay, so we'll forget about the Buffalo Trace for now. The real competition to see which one we like the best, perhaps, is between the Maker's Mark, the Woodford Reserve, the Wild Turkey 101, and the Jack Daniel's Single Barrel Rye. Now, I think they're all going to be great, but as a man with a competitive spirit, I am interested in seeing which one gets the highest approval from each of us. Just keep that in mind. I think we'll start now with which whiskey did you want to start with, Janos? The Jack Daniel's Single Barrel Rye, because when we normally try any whiskey lineup, we try just only what is 100 percent corn, or maybe what is rye whiskey, and after we try normally the bourbon. Okay. It's all different one, all making different, and the story also different. This one is the Jack Daniel's Rye. It's one of my favorite is the normal Jack Daniel's I think a lot of people drink, the black label, and after the next one for the gentleman Jack. And the third one, the normally the line is the Jack Daniel's single barrel, but is the normal. So, just to clarify, we have the Jack Daniel's Normal everyone knows and loves it, you use it with Coke. Then you have the Gentleman Jack. And then we tasted this together back in Comarom was the Jack Daniel's single barrel Tennessee whiskey. But this one is the Jack Daniel's single barrel rye. What is rye? Yeah, it's the rye whiskey. Normally in America, the normal bourbon whiskey is minimum two years is the fresh barrel, minimum 51% corn. And normally this rye whiskey is more than 51% rye. So the main grain used in this particular whiskey is rye. Yeah. And from what I know about rye whiskeys, is there a lot of them in Canada? Is that true, or am I making that up? Yeah, it's a lot of rye whiskey made in Canada, most in the world, there is the most have. But after the next one in USA, and also Scottish island. Cool. Yeah. Well, I'm very excited to taste this. So why don't you go ahead and pour that for us, and you can tell us maybe something else about the— Okay, perfect. I have a question. So rye is a type of wheat. So whiskey is made from wheat usually, right? Yeah. Like a wheat— it's a grain liquor made from whiskey. It's not like a liquor, it's a, yeah, the glass. The whiskey... We make, first of all, need very good water or the river next to the distiller. But first of all, very important, the corn, rye or malt, something like this, or Téli búza or rozs. It's the búza wheat, Téli búza, winter wheat, winter wheat. So that's like the staple crop that they use to get the most of the alcohol from. Yeah, and when it's come the distiller, the rye and everything, he, the coming for the distiller, we clearing after he make a crunch. A mash. A mash. Mash, mash. He make a fermentation of 10 or 12 days. He give some mushroom and some sugar for the fermentation. Exactly. After he make distillation, it have two different things: the törköly lepárló. The törköly lepárló. You know, I tell you. Igen, igen. And the small, small kisüsti. Kisüsti. Lepárló also, yeah, and it's have two different things. But when he make distillation, and after the fermentation go up and have a small and... one second, it's a cold area, it go down, and this is for the white... It's the white whiskey or moonshine. The moonshine, right. The moonshine, because the moonshine is very clear, like the Palinka. Right, so it comes out in like a white, clear color, and then the aging process is that what puts in this beautiful brown color in it? Yeah, brown or borostyán or something like that. The borostyán, that's what you taught me last time when we were looking in the glass. Yeah, it's the borostyán color. It's when you take the fresh, new oak barrel in USA, minimum two years. This is the straight barrel, straight whiskey. This is the minimum two years, and 51% corn. But this one, what we try now, the Jack Daniel's, is 71% corn, rye, sorry, and 90% corn, and the last 10% for the Maláta. Uh-huh, cool. Yeah. All right, so let's show us how to do this properly. We do a little cheers, of course. Yeah, cheers first. Cheers. És csak a tekra, egészségedre. And first, when we taste the whiskey, open the mouth. Open the mouth is very important when you smell. Yeah. Is the taste like different one. That's true. Tom, try closing your mouth and smelling it. Closing and after open. And now open it and smell it. It's like a whole... It's weird. It's almost the sensation comes from a different place as well. It smells different, but it also, it comes more from your mouth actually. Yeah. All right, so should we give it a little sip? Wow. Amazing. That packs a punch. Yeah, really. Yeah, I was not expecting that. Yeah, it really hits you right in the face. What is the different? You in Komarom last time, we tried the single barrel. You remember? Right, yeah, exactly. We tried the Jack Daniel's single barrel Tennessee whiskey. To be honest with you, that was after maybe three or four whiskeys, so if I can recall accurately exactly how it tasted, I'd be a liar. But I will say that I do notice this one in particular, it jumped up on me, like, right away. Yeah, it's the rye whiskey. When you drink, it's a little bit— first of all, you feel it's a little bit spicy taste, spicy, and after you clear, feel a little bit this one for vanilla. It's pretty sweet at the end. Yeah, it's sweetness, it's middle sweetness, and after again, I think a little bit spicy and strong one. But this one just only 75%, 75% alcohol. 45% alcohol. Ah, sorry, 45. 70 centiliters. I will say, so I've been making some bread lately, which is also, you know, actually bread and alcohol are pretty similar. They rely on the same— Is the aftertaste a little bit for bread, yeah? Yeah, yeah. I mean, you get the wheat, that's something like bread and whiskey are similar, because the rye, you have also, you go to bakery, have a rozskenyér, it's the rye bread. You go to the pékség and you say, Szeretnék rozskenyeret. Igen. Yeah. I don't like rye bread. I've been trying to eat rye bread, but the rye whiskey, you like it. Rye whiskey is good. Stay in whiskey, stay out of bread, rye. One of the only good things Canada's ever given us. No, that's not true at all. We love the Canadians. We love the Canadians. They're so nice. And the different things. Everyone, I think, don't know because you go many plates or bar, you see the menu and you see, okay, this is the Scottish whisky, this is the bourbon whisky, Canadian, something like this. But many, many plates didn't make differently for the bourbon and Tennessee. That must drive you crazy. If you walk into a bar and you see that they mix it all up, Jack Daniel's next to this, next to that. No, but, you know, for me it's important because the Tennessee whiskey is different like the bourbon whiskey. The Tennessee whiskey has a rule. It's 94, it has a rule. You need make three meter Euharfasein. It's the Euharfasein. Yeah, because bourbon's the same. Bourbon is kind of like champagne. It needs to be made in a particular place in Kentucky. That's the different things. Yeah, the different things. The Tennessee whiskey, it's only made Tennessee, and Tennessee distiller. And I say you, the recipe is like the same, but the different things, when we make a mash, it's the— Distillation. And he make just drop, three meters, this one is Jura Faszin. You know, it's more clear and it's a more clear taste. And when it arrived the whiskey, it have two different things. Also the Jack Daniel's, I have this addition. It's after before bottling. Yeah, you showed me back in Koma Room. He's got like the Jack Daniel's science experiment kit. I don't know, I've never seen this before, but it has the clear Jack Daniel's next to the brown Jack Daniel's, and you can see the contrast. And if I understand correctly, you also make palinka, right? Have you ever tried to experiment to make... Yeah, with my father we make it peach, plum, some flavors we have. Kurt, you gave me Kurt. Yeah, yeah, yeah. Not only does Tom understand that you make palinka, but he tasted about half the bottle last week, and it was very, very, very, very delicious. Amazing, so good. But my question was, like, do you ever try to bring these specific techniques they use for Tennessee whiskey or bourbon to palinka? No, it's the fermentation, and everything is different for palinka and whiskey. You need a different distiller, and when we have a distiller, a Toryesz Laparlo, I don't know exactly the English name. Toryesz Laparlo definitely sounds better anyway. Yeah, and he have 20 or 12 different line inside, yeah, level inside, and sometimes take one, two, three, and the taste is, like, different when you take. Ah, I see. Yeah. So this is for when we make the master distiller. He play with the... He's a real artist. Yeah. And the next thing, when we ready the moonshine and take the fresh new barrel, and minimum two years, the Kentucky straight bourbon, but normally the bourbon and also the Jack Daniel's minimum four years. Three, four years, depends. But the single barrel, what we try, it's seven years old, and normally it has a 200 liters one barrel. And actually, seven years after, around 120, 150 liters only the barrel, so maybe the half is gone. Have you ever considered aging Palinka in an oak barrel? Sorry? Have you ever considered putting Palinka in an oak barrel? We tried, but just a small one. But the taste is much different. So yeah. And when is the seven years finish, and normally the barrel house is the last level, is the Angyalok Jussa. The Angel's Share, because it's not more than a half bottle, but maybe, I don't know, 60, 70 liters going. Basically, it disappears. It's like they say in the ancient whiskey lore, from what I understand, there's actually a movie called The Angel's Share or something like that. Angel's Breath, Angel's Share, I don't remember. I didn't see the movie. Maybe I saw 10 minutes. But what I learned is that it evaporates, and they say that the angels, it's their part of the whiskey. So you look at the whiskey barrel and like a third of it's missing because it evaporated over the eight-year aging process. Wow. And you taste now also a little bit different for the, I think the feeling is a little bit... Of course. That's one thing that blows my mind about alcohol. Because you leave it outside the alcohol and spinning a little bit, and the alcohol is go out a little bit, more taste inside, more flavor inside. So I love. Sometimes I take the whiskey, five, four minutes I try, and after five, four minutes I leave it, I try again, try. Yeah, your first time just drink all of whiskey. Yeah, you can tell Janosh is the real professional because his whiskey is still half full. Tom, you might be the biggest novice because yours is gone immediately. I learned last time because Janosh was telling me I go way too quick. I just rush of blood to the head, straight down the hatch. I have three more to try. I mean, I think I'll figure it out. I think we'll get to the second whiskey in just a bit, but first... Ultimate feedback on the Jack Daniel's Single Barrel, if you want to give it a days of the week scale rating, what would you say? Let's call it a solid Thursday. A solid Thursday. So a Thursday, Janos, that's like maybe a 7.5 out of 10 from Tom. So if you think about the days of the week scale, it's like, which, you know, Thursday is better than a Monday. So if you think about a work week, so it's like what's the most exciting day? This one? Yeah, yeah, yeah, that's good enough. This one, what I bring now, these four bottles, for me, was all bottles, it's Friday drink. Okay, here we go. Now it's Friday, so it's Friday drink. They're all 10. Cool, I love it. Yeah, but I have some brands what I drink, okay, Monday, Tuesday, Wednesday. But in America everyone, it's the big day for the whiskey Wednesday. Whiskey Wednesday, I love that. I'm getting into the whiskey community from Janos a little bit. So I've seen some other people's pages. It's a whole community they have. Yeah, it's a very big one. And not just for Jack Daniel's, Jack Daniel's is the fanatic. And also I think somebody collect for coins or letter or I don't know. Didn't you just take a trip recently? You went somewhere and you met with some Jack Daniel's collectors or something. Where did you go? Last week I go in Poland, and two guys, very good guys, he make many Jack Daniel's T-shirt, tattoo, stone, everything, picture, and he make many promotion in Europe. Yeah, I texted Janos. I said, You want to come on the podcast next week? And he said, Yeah, bro, no problem. I'm driving through Poland right now, and all of a sudden I'm getting inundated with pictures of him with, like, the biggest Jack Daniel's whiskey. It makes his Jack Daniel's whiskey collection look like a little kid's playroom. I mean, these guys had, like, collectibles, this, that. He came back with, like, three bottles and a statue of Jack Daniel's himself. Really, really impressive stuff. Are you sponsored by Jack Daniel's or you just really love the drink? I working, when I was start bartending in summer, I working many festival. I working with Jack Daniel's around six years old. All the time, all festival with Jack Daniel's. Since you were six years old or for the past six years? For six years. Yeah, not start for six years. That's child labor. That's kind of, even in Hungary, I think that violates some sort of labor law. And I very love the brand, the history. But I'm studying more for Jack Daniel's and the history a little bit for me, when I say maybe bullshit, but I can't say this because the Jack Daniel's for me, it's a very big fanatic and many people know this. And you want to work there one day, no? Didn't you say you were interested in maybe being a junior distiller? Maybe one distiller or White Turkey Jack Daniel's, or maybe smallest one. My dream, I go USA and working and study. I'm very intent on making that happen. So I think through some sort of a momentum of the fandom of Whiskey Bar Langiano, we have to get— Maybe somebody heard this podcast in USA and— Or in Europe. I'm going to send it to my brother, and my brother actually worked as a whiskey salesman in New York City for a bourbon whiskey, like a small bourbon whiskey store. No, he worked for a distillery in Kentucky that was making bourbon whiskey, like a smaller company, a friend of his. And he went to New York, and just for a month he was walking around to different liquor stores, bringing bottles of this bourbon whiskey and selling it. Yeah, it's normally the small distiller, what is don't have a big names, is the small batch. Sometimes I like more this one because make less than whiskey, is more concentrate the barrel, more concentrate the taste, not just— Jack Daniel's make one year's more than, I don't know, one billion or million liter or bottle. It's a lot, and also the Jim Beam. But maybe in Las Vegas have a Smoke Wagon, is the small distiller also. Oh, I've tried that. I've tried that. Yeah, when I was back home over Christmas, the guy I went to the liquor store— his massage? Yeah, yeah, yeah. He said, Oh, this is the Smoke Barrel. It's a very, very good quality bourbon from Las Vegas. You're going to love it. Yeah, but it's very hard to found in Europe. Also, I have many Instagram friends, somebody— I pay more extra. He sent me the bottle because in Europe it's very hard to find some small, small distiller. And why is—people don't—is whiskey not really made in Hungary? I mean, I'm sure that in Hungary make everyone pálinka, wine, but whiskey, it's just one guy I know in Gemenc. He's the old guy. He make it whiskey. It's not bad. He try many different things and barrels. But, you know, for me, like same, I don't know, the car, or I don't know. For the whiskey for me, USA. But I don't know. Like the car has to be German. Is that what you were gonna say? Maybe yes, but for me in Japan. Japan. That's why I'm gonna bring up Japan, because Japan is also getting big into the whiskey game. Yeah, of course. It's 2006 until 2030, so it's five, six years. All year win the World Whisky Competition, one, two category in Japanese whiskey, and this is why so high level now. And it's ten years before, it's around one hibiki, around 20,000 forint. Now it's 40,000. It's four times. Wow, that's crazy. So because you were telling me a lot of the whiskey has been like a good investment for you, right? Of course, bro. It's better than gold. Liquid gold. And you sell the whiskey? Sometimes I sell, I bring it, but I save for me, because some very limited edition, hard to find it also in USA, but I found it. I have it in Europe. You know, I don't know, maybe 100 people have this same. It's very rare. And I buy maybe 100 euro. I have one bottle or two Jack Daniel's Sinatra Century. I buy around 400 euro. It's five, six years before. Now it's more than 3,000. Whoa, that's crazy. That's like GameStop. Yeah, it's five years only, and it's, I don't know, it's more than ten. Smart guy. He was showing me some bottles. You got to travel to Komárom to see these bottles because they're very, very high quality. I think we might have to do a second whiskey tasting, second part two of this episode, in the case. You want me to make every second. Well, I was telling Janos before that Janos really wants to take me to Tata, because there's Tatabánya. Yeah, Tata, Tatabánya, it's also a good place. That's in the Esztergom-Komárom megye, the Esztergom-Komárom county. Komárom-Esztergom megye. Komárom. One of the interesting things about Komárom is that it's literally on the border of Slovakia, and it used to be one town. Now they have two towns, Kománo— In Slovakia and Komárom in Magyarország, in Hungary, but I crossed the border. I walked across the bridge. Yeah, it's first World War. It's before First World War, in Komárom and Komárno, also in Hungary. Just, you know, after the first one, it took many things. Trianon, the Treaty of Trianon. Hungary lost 66 percent of their territory. Yeah, Trianon, yeah. And also in, like, same Buda and Pest got reunited, and it's Komárom and Komárno got reunited, but it's east side for Slovakia and down it's in Hungary. So is there still kind of— so what a lot of people maybe do or don't realize about Budapest is Buda and Pest, two cities, but really one city. Yeah. But it sounds like the Komárom is two separate cities, one in Slovakia, one in Hungary. Right, but it's same city like Buda and Pest, but also— But is it really similar like do a lot of— No, it's different than Budapest because Buda and Pest joined as one city. Komárom got split apart. So there used to be one Hungarian city of Komárom, but after the Treaty of Trianon, Slovakia was created as a country out of Felvidék, which was Hungary. Komárom is a little bit further south than the true Felvidék, which is more of like the Upper Highlands. Actually my ancestor happened to come from Felvidék. In Felvidék is normally called after Nitra. Yeah, it's around 60 kilometers. Well, it's funny that you said Nitra because actually the first ever weekend that Tom and I came to Hungary in 2018—not weekend, the first weekend, but like one of the first notable weekends shared together—the first weekend I don't remember anything from. You drank too much. Well, you could say that. It was a little bit more than too much. We had some pálinka, but we went to play a professional football team in Slovakia, in Nitra, and then we went afterwards to like another place. So we played—we didn't play in Nitra, we played in Šaľa, Slovakia. This is a tradition that we do every year. One year we go to Šaľa, the other year they come here, and we've usually performed very well in this. On this game. But when we went with Willie, we had—it was all my fault—twelve players, so nobody was available. We had really, like, everyone was injured. We barely had enough players, and we got smoked. Seven-one, got destroyed. Everyone was sad. But afterwards, we just got in the car, drove to Nitra, and had the night of our lives. It was a great night. It was a great night. And our football team, it's called Budapest Celtic, and we found in downtown Nitra a place called, like, the Celtic or Keltský Grill, and it was a Celtic-themed, like, barbecue grill house. And so we ate tons of meat, drank tons of beer, and then we went and had a night out in Nitra, Slovakia, which, you know, in Budapest, especially before corona, you have tons of tourists. You have English, you have Australians, you have Europeans every which way. Now it's so empty. Now it's so empty. But in Nitra, Slovakia, they don't get too many tourists. I mean, they have a nice, like, double-steepled church, whatever, but they thought that we were, like, aliens from another planet. It was a great night. And like Tom said, yeah, I don't remember half of it, so that was awesome. And now I think it's probably just about time that we try whiskey number two. Yeah, okay. Most excited about this whiskey. Yeah, for you. Yes, because—so I'll let you introduce it, and then I have a small story. Yeah, it's the Vajturky. It's very, very good for me. I try, I think, more than 100 whiskey different tastes, but you take me, I don't know, 20 different whiskey, and just I don't know which one we try.

We try this whiskey now, and after taste, it's, I don't know, 100 whiskey. I know this one for Wild Turkey because it has very interesting taste, very good flavors, but you know what is the best voice. Well, that's what I was going to say, is that something that I've learned from my dabbling in the whiskey community is they have something called cork popping. Yeah. And it's like hashtag cork pop, hashtag cork pop. Yeah. And it really is music to your ears. They all have a slightly unique pitch, but I'm going to let Janos open this. I just want to read just from the back here. You want? No, you do the cork pop. You're the pro. We need the pro to show us how. This is Wild Turkey 101 from Lawrenceburg, Kentucky. Yeah. Distilled and bottled by the Wild Turkey Distilling Company. And what they say here on the back is, We bottle 101 at a higher proof and only when it reaches its full complex flavor of... I want to hear if you can get any of those flavors that they just mentioned. Okay, great, great, great. All right, so give us a little— Love me a little. Normally Wild Turkey is 81 proof. This one is 101 proof. Wow. I like more than this because it's more stronger, and the taste, I think, more rich. Wild Turkey in Hungarian, is that like vad pulyka? Vad pulyka, yes. Vad pulyka. But it's very good for the history also. One guy, he make it, the Wild Turkey. He don't have the name Wild Turkey. He have a club for hunting for this turkey, and he take all the time with whiskey, and the friends tell him it's Wild Turkey whiskey. And one, 1956, he make this brand, it's Wild Turkey, and also the brand, the logo and everything, so it's a very good story. All right, give us that cork pop right next to— Oh, wow. That was a dream. That was a dream. The best voice. I really love this one. So my small story with the, actually, I believe it's the Wild Turkey 101, is when I was in college, I was a part of a course where we were supposed to go on an adventure, and the whole course was about learning how to tell a story digitally through video and writing and audio. And you were supposed to go on an adventure and tell the story. My adventure was I went out into the woods and I built a small hut. I stayed there for four days, and I tried to come with just a backpack. And inside my backpack, my most prized possession was a bottle of Wild Turkey 101, which I drank every night, savored the wonderful flavor, and then just enjoyed my time in the woods. You drank four nights with Wild Turkey? Yeah, for four nights in those small little self-made shelter in the woods. Yeah. That's college. That's what a college education is. Cheers, everyone. Cheers to a night in the woods. Yeah. The smell is more strong. Yeah. You have to open the mouth, I've learned. So with... Wow. Very unique, especially compared to the... Wow, significantly different. Significantly different. I mean, first of all, it's a bourbon whiskey instead of a rye, so it's got to be different, right? Less smooth. Can you say that? Less smooth? First one we try Tennessee whiskey. Yeah. And rye. And rye. Tennessee whiskey and rye. So that's outside of the diagram. Now we try real bourbon whiskey. Real bourbon. And this one is eight years old. Eight years old. Nios. Could you— I'll drink it again before I make any comments. Pass me that bottle again, Tom, because I don't want you to cheat off the back of it. I'm going to ask you about the flavors over here. So, so wild turkey. Yeah, read it to me again. Or their marketing people says that they bottle the 101 at a higher proof being 101. And proof for alcohol, that's like you double the percentage. So, for example, a 40% alcohol would be an 80 proof. So a 101 would be, I think, 50.5% alcohol. Very good math, Willie. And not my strong point. Let me tell you, I had to double-check. This reaches its full complex flavor of— they have four flavors here. The last one, not really a flavor, so I'm just going to ask you, you can get any of the three. All right, all right. Give me a— I'm going to need a minute. I'm going to need to taste it a little bit. You’re gonna need— I will say, I’m going to need a minute of— But as a filibuster, I will say that I believe who wrote that was actually our main man Matthew McConaughey, because Matthew McConaughey is the creative director of Wild Turkey, if I’m not mistaken. Can you say it in his voice? ‘We bottle 101 at a high proof.’ He kind of whispers—at a high proof. He kind of whispers. You’re more of a Matthew McConaughey type than I am. I don’t know. I’ll just throw out vanilla, even though I don’t think there’s any vanilla. Oh, you got it. You got one of them on the first guess. I think you can just say vanilla for anything whiskey and just hustle people in the back corner: ‘I have no idea what this tastes like, but I actually am best friends with Matthew McConaughey, and I wrote this label with him.’ Yeah, I mean, I won’t deny it, but. So you got vanilla. That’s pretty good. Do you want to try one of the other two or end on a high note? Nutmeg. Maybe after the podcast we drink a bottle. I think you need to drink more to understand the flavor better. Yeah. So what they say is caramel, vanilla, toffee, and spice. Spice. Spoiler. I'm sorry. Did you know? You must have known. No, I try many times this one. I just bring the new bottle because I'm hunting in Poland, very cheap price. In here it's more than 10 or 20 euro plus. In Hungary, and Poland is very cheap, all alcohol, and sometimes I found very good bourbon. Voltal a Vadas … Vadas. No, Vadas. The Hunter. How do you say? Ah, hunter. It's vadas. Vadas. Yeah, I'm hunting in Poland the whiskey. The whiskey hunter. The whiskey hunter. And so you're always hunting for whiskey in person, or do you ever just go on the internet? I check many auction, I check many page. I have also the liquor shop in Slovakia friend. Yes, normally, why buy is good bourbon, but why buy, I don't know, somebody 20,000, when you get 10,000? It's half price. So I have many Instagram friends, and I'm sometimes so angry because I'm in Europe, I very, very hard to find some bottle, and you just go to the liquor, like a Costco, or I don't know, Ocean. Nice, it have, I don't know, 20 box this bottle, and Europe, just maybe two, or maybe never found. These are your friends from America, you mean? Yeah. So one time I'm in Florida, in Key West and Miami, I go in a wine liquor store, bro. I don't know, it's 10 or 20 line. You go, just bourbon, bourbon, Tennessee, Tennessee. But you know what you'll never find? It's my dream. Maybe I make a house next to the liquor shop and just go when I want to drink, I just go buy one bottle. Or you just make like a shop next to your house. You're never gonna find some palinka in that store, which is what you win here. Maybe I need to import in USA the palinka, yeah. We can make a little cross-continental exchange here. We got some Americans, some barter, you know? I send palinka, he send me bourbon. Yeah, there you go. Pretty good. We live on a non-economic system where we just trade alcohols from our respective countries. And it's very, very, very hard to send alcohol in Europe and also send to USA, because normally I send a bottle, around two weeks, three weeks is arrived. Now one guy sent me two very limited Jack Daniels. I'm waiting around two months, and I checked the tracking number, and he write me in Budapest. Okay, but why not my house? Yeah, I've been waiting for a package now for over a month, and it's just sitting in Budapest UPS. I don't know. It's very difficult. I don't understand this, but it's very difficult. And how do you handle this when you're coming across the Polish border with, you know, a truck full of liquor? I make— In liquor? I mean, do you have to declare this? Nothing. I just take down the car and nothing. I bring, I don't know, 10, 20 bottles is no worries. Okay. It's easy. You don't have, I don't know. Don't say anything, nobody asks the question. Yeah, there it is. We can leave it at that. Two more of the Polices dropped my house. Hi, I hurt your podcast. Well, actually, I will say that I once was up on the Várnegyed where I live, up by the Castle District, and I was waiting for Alexa to bring me my key because I left it and I locked myself out of the house. This is a weekly story from Willie circling around, and he saw me— My story. He said, like, he wanted to come over to me and— But this is a policeman. I thought I was in trouble. Yeah, it was a policeman, and I thought I was in trouble, and he came up and he said, Oh, you're the guy from the crazy American guy that's making the videos. So I guess we do maybe have some Rendőrség listeners. I'm not sure. So anyway, this whiskey, the Wild Turkey 101, days of the week scale, Tom, you gave the last one a Thursday. Do you have another rating? This is going to be a Wednesday. A Wednesday. Wednesday. Bro, for me, I know the next two for me is more best, but this one, I don't know. I was surprised by the Jack Daniel's. Jack Daniel's maybe it's Friday morning, the White Turkey is the lunchtime, the Woodford Reserve Double Oak is the dinner, and the midnight time is the Maker's Mark in Friday. That's great. I love Janos's days of the week scales going in all sorts of crazy directions. It's right where it needs to be. With, yeah, I mean, what I'll say is I think the rye was much smoother, a little bit less intense, actually. I think the Wild Turkey is like more—you can definitely taste the higher alcohol content. Sharper. I try now more because normally you try small, but sometimes you try more liquor, and you have more sensation, more taste and everything. Now for me, it's a little bit wood and a little bit after spicy taste, you know, because you need to tell—I have a before taste, it's the middle, after, and when you drink it, it's, I don't know, after the after. Yeah, it's the remainder. It's when the air gets into your mouth and it reacts with— Are you talking about the aftertaste? Yes. I very like more or less. But just one thing: you finish the Jack Daniel's, but you jump the first one and just smell it. It's a much different one now again. So we're comparing now Jack Daniel's. Oh wow. Yeah, it's more very strong one. Jack Daniel's is much more honey. You get a lot of honey in the Jack Daniel's. Yeah, honey and vanilla. You know, don't have too much now the glasses, maybe just nothing. But you're feeling the smell. You go back, jump. The first one. I love this one because we try now four bottle, but normally when I have very good whiskey friend, we try around ten. But when we try ten, you, we finish five. We jump the first one, we try the smell again, what we feel, and the next one. And we jump the sixth one, and finish the sixth, we jump the three when is empty the glass. Wow. I can only dream that one day I'm considered a good whiskey friend. I can do that with you. I think it's also for, I don't know, you know how a wine sommelier? I think it's a whiskey sommelier. Yeah, for sure. I actually saw there's a show that Tom and I like called Down to Earth with Zac Efron. Do you know Zac Efron, Janos? Yeah, I watched a movie. Yeah, you watched it. What's that movie called that he was in? Yeah, what's that movie? There's a lot of singing. Zac Efron. It's— You talking about High School Musical? Yeah, maybe. No, it's Baywatch. Oh, Baywatch. Yeah, with The Rock. With Rock. Cool. Well, he's also made a documentary now with this like health food guy named Darren, and Tom and I are abundantly gleeful when we watch the show because it's just so either unintentionally or intentionally funny, we can't really tell, but it's really good. It's like an accidentally satirical documentary that you have to watch with a funny hat on. But we might be the ones getting made fun of. I'm not even sure. Either way, they have in one of the episodes, they go to France. Oh, they're in L.A. They, they're in L.A. during this part, but they talk to a water sommelier, a water sommelier. It's a guy that claims that there's different types of water, mineral, like different sediment content. They have a movie, the American football guys, the water guys. The Waterboy. The Waterboy. With Adam Sandler. He also boiling the water and recording. Good reference. Oh, but to be, just to bring something from the Down to Earth show, you actually distilled water, so like boiled water. It's horrible for you. Yeah, but it's horrible for you, apparently. Apparently there's like very important to have the minerals in the water. But it's very important, guys, for refreshing, so drink more water. Yes, refreshing. It's just for refreshing the taste. Every whiskey, after we need to try around half glass or one glass. Yeah. Normally I... So we need some more water is the moral of the story. Oh wow, that's a little bit too much now. Either way, we are two whiskeys down. We've tried the Jack Daniel's Single Barrel Rye. We've tried the Wild Turkey 101. We have three to go, one of them being used for the old fashioned. But first, Janos, I would like to ask you: what do you prefer, TikTok or Instagram? I just tried the TikTok because one guy, one friend told me, Oh, it's very good. Everyone watch this. But I just take the video and after I go out because I think I have too many bullshit video and just waste my time. I don't like it. I like Instagram because it's more impressive photo. I study more things. TikTok, just I think you waste your time. Okay, you found some good trick and something like this, but for me it's just empty. Yeah, empty. For me, empty. Back us. And I think that I would agree with you. It might be a generational thing. I mean, I'm 29, you both are 26, even though you look like 43. I think TikTok, it's around 20 and down. TikTok 20 and down. Either way though, but I checked out your TikTok. It's whiskey_cave_room. I call you Whiskey Barlang János. I'm trying to get another TikTok account started up with that name. But either way, whiskey_cave_room, I noticed you have a big following on there. You have a lot of views, a lot of this, a lot of that. I think I don't have too much followers, maybe 200, 300 is not too much. But some of your videos, they get high, and that's the beauty of TikTok is you can kind of explode in the views, no? I just try. I just try. I study the TikTok, maybe one day. So what do you think about this? I mean, so you're not maybe, you're kind of criticize TikTok, think it's a little bit shallow, but at the same time might as well post a video and see if it can push you along, right? So I think it's kind of weird about social media. I mean, János, participating in social media is very, very different. I think it's very, very popular in... Twitter in USA and Australia, and TikTok, it's everywhere. Instagram, it's also everywhere. But what I see in the Twitter, it's more USA, Australian, and England. But in Europe, I think not very famous. Not very famous. Yeah, but we connected on Instagram, and Instagram, there's a big whiskey community on there, isn't there? Yeah, of course. And also I start TikTok and bourbon TikTok and sometimes something like this hashtag, and I just see crazy what the guys what we buy on Thursday or Friday, the lineup. Oh my God. So who's more famous on Instagram, Walking with Willie or Mr. Barlangiano? No, no, Willie, Willie, Willie. Oh, really? For whiskey, for me, but it's... Janos is more infamous. He's more infamous, and you're more famous. Okay. But the whiskey Barlangiano's Instagram, I prefer it to the Walking with Willie Instagram personally. I mean, let me tell you, when I say electric, I mean electric content. I don't even have Instagram, but I'll have to get on— What do you mean you don't have Instagram? I don't have it on my phone. Why? I don't have it on my phone. I don't have an account. I don't have it on Instagram. I just tagged you three minutes ago. I just open it on my computer. You downloaded it, deleted it. Okay. Speaking of Instagram, you know Tom Bean, I always thought that would be a great whiskey name. Okay. We have Jim Beam. We can make Tom Beam whiskey in a minute. Yeah, it's good. Yeah, it’s good. It’s a pretty good name for anything, really. We could do Palinka. We could do a water polo team, you know, Tom Palinka. Yeah, he’s gonna start the Palinka company and start aging it in old barrels and completely destroy his brand reputation. But, I mean, as long as whiskey bar Long Janos is backing me, I think I can do anything. That’s probably true. That’s probably true. Thank you for everything, but, Willie, tell me, I’m very famous… Comarum people, but I think I’m not famous. Are you famous in Komarom? Like, do you walk down the street and people are like, ‘Hey, that’s Mr. Barlan’? No, I think the famous people who have actor or the movie or I don’t know. But does anybody recognize you? Because you’re also a water polo… Well, I can test them, and I can make… I have many friends also in Budapest and Komarom, but I don’t feel I’m so famous. It’s common signature and something, so I don’t feel I’m so famous. He’s well known. He’s well known. When we were walking past Fort Monostor, we got out of the car and within literally ten seconds— Maybe ten years later, yes. I worked in one distiller in USA, and Willie buy the bottle. Yeah, Janos, make it. Okay, I know him, I know him. One day my dream, it’s okay, I’m famous because I make one good whiskey. So what’s going to happen between now and then that you don’t tell me that you’re a whiskey distiller? We’re going to fall out of touch? We’re not going to be friends anymore? I don’t know. I make… I send some distiller, maybe somebody… You might have to go underground. You might have to go secret. Might have to sneak into the US. He’s going to get famous and then forget about us. That’s what he wants to say. But I don’t want to make famous people. I just want to make some nicely and people know, so I know this is the… Famous, but I don't want every day go the TV show and serious and I don't know. I want to teach for the whiskey for everyone. Then we need to try what you need to feel, what you need, the stories, because for me it's very interesting and I'm studied this also. But many people don't know, just, okay, come, Willie, go drink one whiskey Coke and whiskey with ice, and American like whiskey ice with soda. But normally the whiskey you try is the room temperature and without ice, without water. Yeah, we tried the Buchers, you remember? It's the barrel proof. It's a very strong one. But the feeling is not 63 percent, it's 123 proof, just like it's very clear, very nice taste. Sometimes some dash, this one, you dash some water, water a little bit. And when you take the water, it's a little bit open the taste, more flavor taste, more the spice, more everything. Yeah, that's what they do in Scotland. When you do a Scotch tasting, you get a water next to you and you can pour it in to release the flavors. It's different. So when you go in USA, you have whiskey and you next glass for sparkling water. When you go in Ireland, yeah, you have normally with ice. You go Scottish, you have with cold whiskey, but just with cold glass. But nothing inside. But when you take this bottle in freezer, it's all taste, smell, it's closing. You need to waiting and everything. So we try now the whiskey, but only for room temperature, and we feel every taste, everything. And this is what's funny about tastings, is you're paying attention to the flavors and the sensations that are going on in your body, and it's more than just whiskey. You can do this with everything. Is there anything else, like flavor, food, drink-wise that you really— Yeah, normally you need— normally, not normally, but some bar combine the whiskey with some food. Yeah, like same the wine with some food. I want to make in Hungary a little bit, you know, everyone likes Scottish whiskey, but in USA whiskey, it's very small group, like in Hungary, and I want to show everyone it's very nice taste, very sweetness, very vanilla taste, caramel. So somebody likes sweetness and likes whiskey, I think the perfect for bourbon. Somebody likes smoke taste and malty taste, it's okay, drink Scottish whiskey. And do you get into this? Like, are you into cooking? Are you into, like, pairing food with whiskey? Sometimes my mother or me or ex-girlfriend, she cook some food and something like this, and sometimes I combine this one. What is the third whiskey now is the Woodford Double Oak. It's very, very sweet, very good caramel taste. Is that the one you're talking about right now, the Woodford? Yeah. Let's get that open. Let's get that open. Yeah, I can be the opening guy, and I'll give it to you guys. Are you going to do a cork pop for us, Tom? No, I'll just be the— I'll remove the plastic cover. It's perfect because I— I like some cake next to the cake or something like this, so it's so sweet taste. So for me, this Woodford, normally I look this color. It's so dark. So dark. Because first of all, he take normally just oak wood, and after six years he take again. But he take again the fresh, hard—make, when I say, help me, Willie. What do you mean? So the barrel made for the fire. Fire, yeah. And this one normally have a light, middle, hard, and this one the double hard. So normally he take the whiskey six years, around six years, the normal hard, and after he take one year double hard firing barrel. Can I try the cork pop? Yeah, of course. Yeah, yeah. I want to try cork pop. This is the Friday best voice. Okay. Wow. Very good. Subtle. More subtle than—much more subtle. I mean, now that we heard the wild turkey, everything is less. Yeah, that was like honestly a little bit disappointing. Underwhelming. Don't worry, we're here, we understand. That was not whelming at all. This one is one of my favorites. Very sweetness, very... But when you try, it's all whiskey. What we try today, tonight, is four different whiskey. Four different. Very different, you mean? Yeah. So I'm very excited to try this because we've tried two already. We've tried the Wild Turkey, we've tried the Jack Daniel's Single Barrel Rye, and now we're heading on to our third whiskey of the night, which is the Woodford Reserve Double Oaked. Double Oaked. And again, when we smell, open mouths. All of you at home who are trying the Double Oaked, open mouth. Whoa! I wish that we could create some device that could capture the smell of this. Are you also breathing through the mouth? Yeah, yeah, it's kind of like an inhale. I love it. I love it so much also. Imádom a whiskyt. Imádom a whiskyt. Is one of the good new spirit for you? Again, but I'm excited to taste. I mean, you never know until you taste. You never know. So now everyone try the taste, and I want to know what you feel. Okay. Cheers, guys. Egészségetekre. Cheers. Cheers. How clear. Clear, yeah, yeah. I was gonna say, off the cuff, very clear. Closer to the Jack Daniel's, smoother, you know, slides right down. The Jack Daniel's is more spicy taste, but this one is more clear. For me, it's a little bit coffee taste. Yeah, coffee. Oh wow. Now that you said that, I think you just put an Inception chip into my mind, and now it tastes coffee. I make three, four times for tasting, and one guy tell me he feel coffee. I don't like coffee. I don't drink coffee, but I have a smell, I try, but I don't drink every day. Maybe I drink one year five, four times, so maybe one month, one day. You're not a coffee drinker? No, no, I'm not a coffee drinker. Honestly, that's shocking. Energy drink drinker, I'm a whiskey drinker. A purist in every way. So when you have a smell and when you taste also, I think first of all the coffee. Because the two times barreling, hard barreling, is more caramel, more wood taste come out in the whiskey. The price normally, it's around, I don't know, 50, 55 euro. But bro, 55 euro, this category, high best, high best. Very good for the category. I mean, I agree. I taste a lot of spice, and you asked me before to give my feeling. I feel more awake, I feel more power. I mean, this could be the delusional Dutch courage that I've just received, but I feel like, you know, a little bit more pep in my step. I think we're both delusional in the same kind of way, which is either, you know, either telling us that we're onto something or we're just too in sync. And again, we've outpaced Janos, we've outflanked him in the speed category. Always good to refuel with some water. Do you have a days of the week score for this? It's very important, the water. This one's going... I mean, let's—I'm going to bring some of Janos's rating in here. It's definitely a Thursday evening. I'm just going to put it above the Jack Daniel's by specifying it's in the evening. So Wild Turkey Wednesday, Jack Daniel's Thursday afternoon, and Woodford Reserve Thursday evening. After dinner, maybe some nice jazz music playing. Yeah, yeah, certainly jazz music in the bathroom. Probably dancing casually. I want to go in New York or somewhere in USA and just go some bar, listen to jazz music, drink some good whiskey. You know, you love Frank Sinatra? Yeah. Yeah, he's the first promotion in Jack Daniel's. He also, we take the glass... With ice, two fingers whiskey, and he all concert, he take one bottle, one bottle Jack Daniel's, and he take, it's the best drink. And he all concert, he make around half bottle and one bottle. Wow. And this is what is the Sinatra Century in my collection, you know, because he's the first promotion. Like Drago. Yeah, he's the 2060. It's around 100 years old, in the Sinatra, but he died. It's 67 or 68 or around this. My grandpa's gonna love that because he's a big Frank Sinatra guy. Me too, me too. I very love these songs. That's what I love about Yano. She's a real classy, cush America mentality. He's like, he's a throwback from like the '60s in America. Yeah, I love this one. Just I born in '95. Born in 9500. I want to born 30 years before, in USA. So if you could run your own whiskey distillery, or you could be in charge of a speakeasy specializing in whiskey drinks in New York, or somewhere in America, what would you choose for your future? Sorry again. So speakeasy. So 10 years from now, you're in America, and you can either run a speakeasy, like where, you know, it's a small bar, jazz music playing, and you make whiskey cocktails, or you can run a distillery. You want to be a distillery. You want to be the man behind the bottle. Yeah, yeah, I want. Good choice. There's more money in that. There's more money in that for sure. No, for me not the money, bro. Glad you said that. You poor or you rich, for me don't care. You need to love your job. You need to love your life. I think this is the important, the life, not for money. So, yeah, I have many rich people, but he didn't feel good and he didn't like the life. Do what you love and love what you do, as they say. Yeah, yeah, bro. I'm telling you, I'm not rich, I'm not poor. It's the middle category, but I love tasting the whiskey. I love my job. I love water polo and sport. What? What more do you want? What more? What more do you need? It's a good girlfriend. It's very hard now to find. Anybody listening, it may be harder to find some good whiskey. Well, Talking with Willie podcast, it might be the new Tinder. Who knows? Do what you love and love what you do. A statement so simple, yet so very true. And now, Janos, could you please tell us something about working as a bartender in Budapest? What was that like? I mean, where did you work exactly? I start, the first bar is not bar, it's the nightclub in Parliament. It's the techno bar. I'm working—this is my first job. I just working there, just make some long drinks and nothing more. And after, exactly, maybe in... I have two or three places. I'm working Rio in the Kopaszi-gát. I'm working also Kraft, is also in the Bazilika Street. Bob, I think. Bob, that's right by the RACK part, right? Yeah, in the Bob. I work Play. It's two years in the Gold VIP also. And what's it like working in Budapest nightlife? Like, do you meet a lot of people? Do you have fun, or is it all work, work, work? You know why I like bartending? Because I meet new people. When I work in Play, it's lots of tourists. I speak English. When I was go, I tell you, I think my English not the best and not the perfect, but when I was in Australia, I finish the school, I speak only yes, no, don't understand, and something like this. I come back in Australia, I speak a little bit better, and I'm study, study, study more in English. And now I need to study more, but I think somebody understand me. Yeah, again, again. I mean, nem legjobb, de nem legrosszabb. I would say that communication is never completely clear, even when you're speaking, like, with two native speakers. It's not like—even if you both master the language, there's so much beyond the language. And when someone just expresses themselves beyond the words that they're saying, like with the emotion— But I don't care when I say something wrong. Exactly, that's what I mean. You give the emotion with what you say, and you are clear with what you're intending. Yeah. It doesn't matter if the words don't match perfectly. You're clear with your intention. You need, you need, I think, somebody... Positive and very good attention, attention, intention. Yeah, intention, attention. This is why I like Willie also. I see your video. He have a powerful, he all the time happy. He have an American mentality. It's very good. I think this is missing in Hungary. It's too many people negative, too many people have bad things. So this is why I want to go in USA. It's many powerful, many good things. This is in USA, when you go, somebody tell it's the dream country.

Your dream come true. And when you were in America, did you feel the same way, or are you basing this most on what you see of Willie and how America is propagandized? I don't know, bro. I just want to happy. Did you feel, like, so you said you were in Fort Lauderdale in Florida. Did you feel when you were there that everyone was actually more positive at all? Yeah, some people, yeah. Some people, no. But more people happy. And I see many poor people also in Miami, but bro, it's happy. I ask somebody, he help me. This is, you go there, this street, you have a good restaurant. You go there, there you have a beach. Bro, in Hungary, you ask somebody, Sorry, I don't have time, I'm rush, and something like this. So it's much different mentality. Also in Australia, I very love in USA and Australia also. That's cool. Yeah, I've lived in Australia, as I mentioned before, and Australia also has a very similar American mentality, maybe a little bit more tropical and beach-oriented. They like a little more sunshine. But both countries, they do have a general optimism. But at the same time, I think it's your generation of Hungarians, guys like you and maybe a few others, that can start to bring more of this optimistic mentality back to Hungary. I know it's a difficult struggle. It's an uphill battle maybe, but eventually, as time goes on, from the end of the communism, hopefully into the next decade, next generation, hopefully we can be more optimistic, and who knows? Hungary could get there eventually. But I do hope that you get to America. Now we're three whiskeys in, and we've done the Jack Daniel's, we've done the Wild Turkey, we've done the Woodford Reserve. I see next we've got the Maker's Mark. And that is a whiskey. Back in college, we always had a lot of Maker's Mark, the normal Maker's Mark, and it was always very instantly recognizable because it has this candle wax dripping down the side. That's sort of the signature. In Hungary say, no, I don't know when we say in English, but Hungary, viaszbazár tökéletesség. Tökéletesség. Tökéletesség. Yes, of course. Viaszbazár tökéletesség. Because all Maker's Mark is handmade. Uh-huh. Old people take the wax and take after down. It's all limited and all different. Don't have the same one. So not the machine-made. It's coming, the Maker's Mark is coming. You take this paper there, the woman or man take in the wax, and you take the back, the line, and going. Oh, érdekes. Yeah. So this bottle was handmade by a Maker's Mark. And all this one is different one. Maybe the other one there, go there more. That's cool. I was gonna say, but we're gonna miss the cork pop because there's no cork in the Maker's Mark. Yeah, because I opened this one at home. Well, that's all right. I have many different ones at home, but this one I want to bring you because I have many different Maker's Mark. But I think this Maker's Mark 101 also, you see, like the white turkey. It's like the same alcohol, 50.5%. Yeah, of course. But white turkey for me has a very good history. It is a new brand around because it's the fourth generation now. This is the S and stars and the fourth generation. It says right here, there's a little glass print that says S, the star, a csillag in Hungarian, and four, as János just said, negyedik csillag. Fourth generation, yeah, is similar, make it this one. And before—would you mind if I pour this one? Could I pour? Yeah, yeah, pour. The … is the first four generation is not like a good whiskey. He make a new recipe. He make a new—he make a new recipe, he make a new design. And this one is ’64, or, sorry, ’56. ’56, he make this bottle, this design and everything. And also it’s homemade wax. I very love this story also. A Maker’s Mark—I have a family relation to this. This is my mom’s favorite and basically chosen whiskey. She has a Maker’s Mark Manhattan as a routine, basically, as a tradition after dinner. The Linda Bean Maker’s Mark Manhattan. Lisa bean. Oh my God, that is so embarrassing. That’s cool. Linda, Lisa. Maybe let’s start with that. The fourth one, the Maker’s Mark 101. Cheers, guys. Cheers to Lisa Bean. Cheers to Lisa Bean. I’m sorry for— All whiskey different. Yeah. Don’t have the same. Yeah. Yeah, it’s very interesting. This is the smoothest for me. Okay. Tom, what do you think before I come and we try now this for whiskey? When you try the whiskey, what you feel and what you think the whiskey? I’ve always loved whiskey. I’ve always been a big whiskey person, and I’ve always loved—I mean, I’m always interested in trying everything. And what I like about— That’s so true. Okay. I don’t know, what I like about… Whiskey can be really sharp, and I like that, like what you said, it changes so much from the first time it touches your tongue to the aftertaste. There's like a different experience from start to finish, like you said, beginning, middle, and then aftertaste. And that can be really fun because you can like, say the middle and the aftertaste, but not like the beginning and the end. And that's what I think is pretty fun about tasting all liqueurs. And I would say I actually probably prefer rum is probably my favorite liquor. Ah, okay. I love also rum. It's also a little bit different one, the sweet, sweet. Yeah, it has a lot, usually has a lot of spice, a lot of flavor in it. Yeah, it's sweet one because we make a sugarcane, you know, and it's very sweet one and too much sugar. Exactly. Yeah, but the rum for me also, I love it. I love it. Now, if somebody give me Four Line rum, it's a different one. I also try. Yeah, for me. Have to. You like rum, you like whiskey. How do you feel about vodka? Yo, nem yo. Vodka is a different story again because you just try the clear things. It's the, normally, right, the bottle, how many filter, four, five, six filter, different things, I don't know, brilliant filter, gold filter. Right, it's more about the clarity and the filtering and the precision. Yeah, but one time I have the closed my eyes test, you know, it's ten different vodka, have many— We call it a blind taste test. So you did a blind taste test with ten vodkas? Yeah, I try one time and it have many different vodka, and... Very good brand and expensive brand. But you know, after the ten, for me, what is the best? What do you think? Smirnoff. No. I don't know. I mean... Kalinka? No, no, Kalinka. No, Kalinka. Ah, Kalinka. No, bro. Kalinka, bro, is very cheap. No, Grey Goose is also—sorry, what I tell—but it's bullshit brand. Exactly. Because I don't know, you know the history, the Grey Goose. One guy made the brand, and he tell, sell it, it's around 20 euro. But no one buy because so cheap, no good brands, nothing. He changed the—when I say—branding, the bottle. He give a new name, and he sell it, it's double price. And everybody, everybody, but, ‘Oh, it's high price vodka, it's high brand,’ everything. And this is the Grey Goose history, guys. I mean, it makes sense. This is TikTok. It's around, yes. It's not bad vodka, but not the best. And you make, okay, Grey Goose. Everyone knows what is the Grey Goose vodka. It's high level, who like Belvedere, but Belvedere is very good. It's Poland vodka. Well, Polish vodka is the best vodka, in my opinion. I mean, obviously maybe Russian vodka, somebody say about that, but Russian, Poland, I think for me— I've never been to Russia, but I've been to Poland. There was something about my brain, I don't know why, but I just, like, need to have the drink of the country when I go there. And so I got to Poland and I went to a restaurant. I was with Laura and Alexa, and they both finished dinner and went to the car and were, like, talking about girl stuff or something. I don't know what they were doing, but I sat at the table and ordered, like, four vodkas just because I was in Poland and I had to try them all. And you want all tradition food. Yeah, I want to be really authentic. It's a good excuse. It's a good excuse. I gotta go to the place and order. After finish the Corona, we go there. Yeah, well, I would love to go to Lenya Lorseg with you, Janos. I want to go. Wait, what do they say? Like, the Hungarians and the Polish are good friends, right? Yeah, of course. And there's a saying like, Két barát. Yeah, Két barát. Yeah. When I go in Poland and I heard, I come in Hungary, Oh, you Hungary, it's good friend. Polish and Hungary also is a good friend. Yes, it's a good friend in the history. Well, very similar histories. Also, like, I was just studying this week, it goes all the way back 14th century, Nagy Lajos, Louis the Great. He was Polish on his mother's side. He became the king of Poland, so they had this confederacy back then. And even to the current day, very similar histories with the Soviets, 1956 in Hungary, you have 1980 Poland and Hungary. Exactly, very big country. Lenya Lorseg is Magyarország, actually. And that time when I went to Poland, I was just talking before when I got drunk at the restaurant, when Alexa and Laura were waiting for me in the car, we ended up going to a concert, a Polish concert, probably the last concert I went to before coronavirus, I want to say, and it was for a Polish band called Bass Astral. Astral and Ego, phenomenal music. Look it up. Bass Astral x Igo. Unbelievable. We went to this concert. We were the only non-Polish people there. It was in Wrocław, which is a fantastic city, and we had a delightful, delightful time. We met these three Polish people. There was two girls and a guy, and we had just, like, the greatest time. There’s one guy. Okay. It was just, it was just, it was just, it was just very fun. It was just very fun. There was Ada and Ada, and it was just a great time. It was a really, really fun time, and I love the fact that the Polish and Hungarians, they connected so, like, organically. Everyone was just really, really just like, Hungary, Poland, two great countries. Lenni, what do you want to do? Kind of actually reminds me, so I was just thinking about what I was gonna ask, what kind of music you like, Janos, and working in a bar, you have to be at the bar, you know, from open to close, and you’re constantly listening to the music that’s just blaring all the time. How do you deal with, like, do you like the kind of music that was played at your bars, or, like, how do you deal with it when you don’t like it? Yeah, maybe one day I don’t go in USA, I stay here. I want to, in Komarom, open one bar. It have country music, have whiskey. It have a relaxed time, you know. Don’t rush. Don’t thinking, what I need to make tomorrow, too many jobs, blah blah blah. No, just take your time, speak easy with drinks, anything for whiskey, vodka, cocktail, everything. I think this is a life, and this is the good things. The life is so rushed. Everybody just rush. Didn’t feel and didn’t like the life. Just, okay, I go wake up in the morning, go, I don’t know, gym or go to work, finish the nighttime. Do you think that being a professional athlete led you to feel this way about life, or do you think you felt this way when you were a kid, like? Or do you think, you know, moving around from Germany to Austria to Italy, Cyprus, do you think that created this mentality in you? At the moment, this period of my life is very hard, bro. Half year, it broke my relationship, my girlfriend. It's around—I bet she—three years, and now I am single. I don't know what is the next step. I don't know. I make my father company, the furniture one, or I open the bar in Hungary. Before, for me, I don't care what I choose, but now I don't know what is the best choice. I think that's a common thing that a lot of us have had during the coronavirus time, is that it sort of forces you to think about these things, which is a good and a bad thing. But something tells me, Whiskey Bar Langianos, that you're on the right track. I feel it in my bones. Yeah, it's in the air around you. Your aura speaks mounds, mounds about you. You have very good energy, very, very good energy. It might just be the whiskey I've had, four of them, but I feel every time I'm with you, I'm having a great time. I don't know what to say. Okay, you drink it, but what do you feel? What do I feel? I feel terrific. I feel terrific. I mean, the Maker's Mark was a nice, like, cherry on the top of the cake. For me, now that we've had all four, I wanted to save my ratings until the end, but I would rate probably the Woodford Reserve as my favorite, the Jack Daniel's Single Barrel as my second favorite, the Maker's Mark as my third favorite, and the Wild Turkey 101 as my fourth favorite. So I'm going Woodford, Jack, Maker's, Wild. It's a very hard lineup, bro, because I love all of them. This Maker's Mark, it's very delicious, very rich, very strong one. It's more taste. This is why the first one, the last one. I love all of them. So you just tell me in the Friday or Monday, you give me Jack Daniel's Rye Single Barrel or Wild Turkey 101 or Woodford Double Oaked. I drink all of them because, bro, it's all one. It's good price, good quality, very nice taste. It's the complex, rich. This is why I bring this fourth one, because the history is good. The Old Whiskey is, I think, very nice. And all Old Whiskeys down, it's around 100 euros, so it's cheap, more than cheap in 100 euros. This one is only just, you found the Maker's Mark, the travel exclusive, but other three you found everywhere. Well, that's cool. I mean, I also think that it's interesting. These are like the premium brands. Like, everyone recognizes Jack Daniel's, of course. Maker's and Wild Turkey a little bit more famous. Woodford, Knob Creek, they probably know. But they're like, this is the luxury editions of each brand. It kicks the brand up a notch. It's not just your normal Jack Daniel's. I think now we've done four whiskeys, and you have one more for us: the Buffalo Trace. And this one you wanted to make a little bit of a cocktail, right? Yeah, of course. And what kind of cocktail were you thinking about making? I think I go everywhere, and some, you know, it's a little bit cocktail history, just a little bit. I think everyone heard the Old Fashioned. The Old Fashioned is the most popular whiskey cocktail, most popular cocktail and most selling. So you go everywhere, go ask all bar, is the, first of all, I think, the bourbon Old Fashioned, you sell it. And this one, what I make it is a little bit different. Like, the normal Old Fashioned is 50 ml whiskey, it's bourbon, and a little bit sugar syrup and dash Angostura bitter and stirring with ice. And normally have a... Slice lemon and just— or an orange, right? Orange, sorry. Orange and pressing, and just take the glass. But what I make today is the Buffalo Trace bourbon, is the little bit vanilla bitter. Oh, let me see those bitters. Just some dash. These are Bob's Bitters. Yeah, it's very good. All natural bespoke Bob's Bitters. Wow. I make at home. It's a homemade. It's bourbon, cinnamon, and anise syrup, this one for the sugar syrup in the old fashioned. Ice, and I top off, I make a little bit smoke with oak smoke, and the decoration is bacon. Ooh, you gotta smell this. You want me to smell the syrup. I actually wanted to say, because my brother is also a bit of a cocktail— some, like, aficionado. This is Jared again? Eric. We were talking about Eric initially, and we're talking about Eric again. I've just been mixing up Dean's. No, it's all right. So Eric actually, when I was back in the U.S. for Christmas, he showed me a video about the old fashioned, and I learned that the reason it's called the old fashioned is that it was the original cocktail, right, Janos? Like, so the old fashioned was originally the only cocktail. They said, yeah, okay, like back in the day, they said, okay, I'll have a cocktail, which is like a mix between liquor and something else to give it some more flavor, give it some more spice. And after a little while, they started creating more and more cocktails. And to get the original, the first ever cocktail, you just said, okay, let me have the old fashioned version. Oh, that's cool. I didn't know that. And then over time, it's evolved, and there have been, like, versions and versions over time, and I think now we're on the, like, official— officially the fifth version of the old fashioned. And it sounds like we might be tasting the sixth version of the old fashioned made by— Mr. Barlangyanos, the whiskey master himself. Well, we heard Barlangyanos's amazing cork pop before, my absolutely pathetic one. I'm going to give Tom a chance on the Buffalo Trace to redeem America as an entire country. Can you give us a cork pop? Let's see what we can do. Okay, Buffalo Trace. Distilled and aged and bottled by the Buffalo. Much better. Much better. That was a great cork pop, potentially better than Janos. Let's blame it on the Woodford Reserve. We only put it all on you. There it is. Janos is just taking out massive hunks of ice and putting them into the beautiful crystal stemware that he's provided with us. I've heard actually that the Olympic pools and the water polo pools are actually very cold, right, Janos? I mean, this might just be a crazy question, but did you— when you were playing water polo, isn't the water really cold, or is it warm? Depends where you play. In Australia, very hot. With a lot of jellyfish. Yeah, I hate it. How do you say jellyfish in Hungarian? Medúza. Medúza. Medúza, like Medusa. It's like a fantastical fantasy thing because there's no jellyfish in Hungary. They're just like, Oh, what's this story about a sea creature? Yeah. I heard about this horrible, horrible creature that turns people into cement. Let's call these terrible jellyfish creatures. She turns them into cement or stone. Oh, I mean, what's the difference, really? What is cement, Willie? Cement, I could not tell you. What is cement, Tom? I'm not sure, but concrete. There's something between concrete and cement. One, I think concrete is a mix between cement and sand and rocks. Cement is actually the binding agent inside of concrete. Cement is actually something like limestone that actually makes rocks and sand bind together. You're such a pool shark. You're such a pool shark. I've never done a whiskey pop before. I've never been with Barlangyanos making the most delicious cocktails. I did an intern for a cement company back in the summer of 2017. Oh, I did build a fence for our alpacas when I was 16 with my best friend, Dan. It took a month. We said it would take three days. And yeah, we got it done. That's cool. Oh, Janos just reached an extra long fork spoon bartender jigger into the giant vat of Old Fashioned mix, put it onto the bridge between his thumb and his pointer finger, and gave it a little lick. That's how you know you're dealing with a professional. Because you're spinning, and you need to try the taste when it's the best. If he doesn't have a girlfriend at the end of this episode, I'd be shocked. We've done something wrong, that's for sure. So, as I was saying about the Old Fashioned— Oh, that's like a Poseidon trident. It looks like a Poseidon trident. You were speaking about the Old Fashioned. What were you saying? I'm just— oh, wait. Something that I actually regard about the Old Fashioned would be that I learned about it from Mad Men, from Don Draper, which was his favorite drink in the show. Have you seen Mad Men? I've never watched it, but I've been referred to it by you several times. Great show. Great show. But the drink that Don Draper always has is the Old Fashioned, and it's, I think part of the resurgence was actually attributed to that show. But either way, I've never seen it prepared like this. So I was actually wondering, Janos, have you heard what I was saying about the Old Fashioned is the original cocktail. It's the first mixed drink, no? Or have you heard that? Okay. Yeah. Okay. He's heard it. He's heard everything. He's in the midst of an artistic exercise that you cannot possibly understand the ramifications of. So, Willie, I wanted to give you my final rating for all of these whiskeys that we've tried, and I will stick to my guns, and I must say that Maker's Mark is the Friday for me. Okay. So it goes Maker's Mark, Woodford's Reserve, Jack Daniel's, and finally the Wild Turkey. Big fan of all of them, but that's my rating. Well, the apple doesn't fall far from the tree, and you and Linda, a.k.a. Lisa Bean, are both big Maker's people. Right. And one other question I wanted to ask—oh wow, we are going into some absolute science experiments on these cocktails. So Janos has just slapped a wooden, like— It's the cinnamon wood. You don't know what the— It's the cinnamon wood. So there's a cinnamon wood top on top of the cocktail glass, and Janos is putting spices. On top of this cinnamon wood UFO topping, and now applying a torch to the miniature bonfire of spice that he's created on top of the Old Fashioned. There appears to be a butane problem that is now rectified, and we have a nice ember on the top. This is really something special. I've never seen anything like this. It smells amazing. Wow. Genuinely amazing. So for all of you who are not tuning in visually, I just got to tell you to tune in visually, because this is captivating. Or we could describe it. We have literally, like, embers of beautiful smoke. Oh wow, and it's going into the glass now. Wow. So now there's— wow— it's like completely white smoke. And now Janos is applying a bacon into the smoky cocktail. That is the kicker, the money shot, the last hurrah. Absolutely delightful. That is spectacular. Oh my God. It smells like a campfire. So what is this called, Janos? This little, like, cinnamon wood UFO that goes over top of the glass. Does this have a name in Hungarian? No, it don't have a name. It's just I create one good cocktail for... You created this? Yeah. But you created this little wooden topping that creates smoke in the glass? Yeah. Really? Yeah. What's your name for it? You don't have a name yet? Actually, I don't thinking for the name. I thinking what is good for the cocktail and the taste and everything. Janos is the purist. I'm the propagandist. I'll think of a name for it eventually. Really? Oh, it's called the smoketop. There's a name on the side. It's literally... Oh, well, let's say it doesn't have a name. Let's say it doesn't have a name. Try. Ray, would you like to try? You can't say no to a smoked topen. Oh, okay. Janos just having a piece of bacon. I don't have more glass. Okay, coming back to Janos. Ray got to feel the aura. Egészségetekre, Brandon, Kinek. Egészség. Thank you, Janos. Oh my God, that is incredible. It's really crazy what that smoke does. That is incredible. And you eat the bacon, huh? Right away. Right away. When you eat the bacon and you drink the cocktail, the best. Yeah. Wow. A little bit scrunchy, a little bit sweetness, a little bit bourbon. That's one of the weirdest—I'll be honest, this is one of the weirdest drink sensations I've ever had. I love it. I mean, it might be because also Janos asked me, he said he's going to make a gift for us, and he said, What is your favorite flavor? What is Ray's favorite flavor? What is Tom's favorite flavor? And I just told him all of our favorite flavors are Willie's favorite flavors. I said I wanted something sweet and a little bit burnt, and they'll probably like the same. So it's perfect for everyone? It's crazy. It's really sweet, but it's not a kind of flavor you get from drinking things normally. I love it. I love it, Janos. Cheers. Thank you. It's fantastic. Christmasy. Reminds me of Christmas time for some reason. Christmas time? Because—what does it remind you of? Because when you smell a little bit wood and— Yeah, exactly. A ton of wood. When you drink, it's sweetness a little bit, yeah. Exactly, but with whiskey. Man, that's really it. Try. Why not? A joy. So I wanted to ask you, I know of a pretty spectacular whiskey that is pretty— and we got a good ooh face at it, which is, you know, you always did something right if you got an ooh face at it. So there's a special whiskey coming out of Iowa, where I'm from, which is a state in the middle of the United States. Do you know of any special whiskeys from Iowa? Wait, what's the name of that whiskey? I'm waiting to see if maybe Janos knows the name. Again, Iowa? Iowa, state in the middle. It's a rye whiskey, and rye is in the name. Sazerac? Nem Sazerac. It's called Templeton Rye. Oh, Templeton Rye, yeah. You know Templeton Rye? I know it, yeah. It's made less than an hour from where I grew up. I'm thinking because I have at home. You have Templeton Rye? Yeah, yeah. It's hard to found in Europe, but I have at home. It's the Templeton Rye. It's, for me, it's a very good one. You like it. And also the Templeton, and one of the good one is Jack Daniel's make higher proof. Higher proof— no, it's a barrel proof rye. And for me it's the best one now. Yeah, which is under contract to say that with Jack Daniels. Yeah, because Jack Daniel's make now the tasting bottle is only 353 ml one bottle. It's only 4,000 bottle all the world. But every year have different taste. Now this coming the seven one, and two years ago have the rye barrel proof, bro. It's amazing taste. It's 63.5% alcohol. It's very high proof, but the taste when you drink... You just feel. You just feel, oh my God, what is this taste? It's amazing. So this is my best rye, what I try. What sent you on this journey of whiskey? Hold on, what if we try to call—can you call Templeton Rye? The wonderful people at Templeton Rye. I'm going to give them a little ring right now. Templeton is a very good brand. Yeah, so it's an Iowa brand, and they're a family-owned company, special secret recipe. Willie's giving them a call right now. It says on Google that they're open till 5 p.m., and I think in the U.S.—yeah, it's way before 5. Who called? Templeton Rye. How can I help you? Hello, this is Templeton Rye. Yes. Oh, very nice to talk to you. We were actually just having a whiskey tasting, and we were wondering if Templeton Rye, you would want to be featured in one of our future whiskey tastings. I wouldn't be able to answer that for you, but I can direct you to the right person. Wait, is this Templeton Rye in Iowa? Yes. Where exactly in Iowa are you? In Templeton, Iowa. So we're in Budapest right now, to give you some context, and we're recording a podcast, and I'm from Iowa, from Waukee, and I actually was just wondering, because I was trying to tell a little bit of the history of Templeton Rye. I don't know if you know, I know that there's a secret family recipe. Could you maybe give us a little bit of a background of what Templeton Rye is all about? I would be happy to, but I would direct you to one of our guys, our marketing manager. He's our brand manager. You are welcome to give him a call and he'd be able to help you guys out. Oh, great, great, great. What's his name, actually? Tim? Tim. Tim from Templeton Rye. Tim Grahn from Templeton Rye, and could we have his number, please? One second here. Amazing. Thank you so much. Yeah, yeah, you're welcome. Tom is like a big Iowa guy, and he's always telling us, Templeton Rye, Templeton Rye, Templeton Rye, Templeton Rye. Yes, yes, you bet. Okay, so Tim, his number is 515-371-7716. Okay, thank you very much, and have a wonderful day. Yeah, you're welcome. From one Iowan to another. That's right. Take care. So this is, you call one American girl, or the Templeton, and you heard this powerful, you heard this friendly. This is for when you live in America. Yeah, yeah, yeah. You call in USA somebody, I didn't feel this. Yeah, you take it. It's very good. The bacon is surprisingly weirdly good with the cocktail. Yeah, in America the customer is always right. In Hungary the customer is always wrong. So how was the feel, the cocktail, guys? Amazing cocktail. I'm so impressed. Thank you so much, whiskey bar. We need to take some good this recipe. Recipe is some good bar, yeah. Exactly, we need to bring it to a bar. We need a name for it. I think we're just about ready to— Whiskey barlang Old Fashioned. The Whiskey Barlang Old Fashioned. There you go. It's got a name. It's got a future. It's going to take the world by storm. We're just about to wrap up here, but do you have any last abiding thoughts that you would like to leave us with? Whiskey Barlang János, do you have anything you want to get off your chest? Anything you want to tell the people? Thank you for everyone who heard this podcast, and a little bit for the whiskey tasting and the cocktail. I'm so happy I'm here, and a little bit studied Tom and Willie. Maybe, maybe we have one more tasting, maybe. And I'm so happy that here, because many people don't know when we try the whiskey, when the story and everything. And I think a little bit it's family and culture for this, and I'm so happy to tell this now, tonight. Absolutely. And as I said when I started, it's been a long week. It's a big Friday, and I can't think of a better way to spend the Friday, ending the Friday, than with this Talking with Willie podcast. Super happy to be tasting whiskey with you. I agree, it's a really fun experience to be sharing these flavors with each other and talking about them. You introduced me to a new cocktail that is now my favorite. I tasted some of the best whiskeys in the world. We talked to some of my own homeland people down at Templeton Rye. Like I said, no better way to end the Friday than with talking with Willie. So all of you listening out there, hope you had a great week. We'll see you next time. Off to Willie to close it out. To be honest with you, I don't have really much more to say than that, but it was a great, great tasting. I couldn't have asked for more. Thank you, János. You are a legenda of Komárom and of Hungary. You are a great credit to your country. And jó fej. As a felvidéki myself, I'm very happy that just on the border of Felvidék we have such jó fej Férfi. So köszönöm szépen, köszönjük. This was another episode of Talking with Willie, and we will be back for more very, very, very soon. Jó estét, jó napot, jó reggelt. Much love.