00:06yeah it feels like yesterday that we started the project also such a long time ago we looked at
00:13this back in 2019 as a project but it takes a lot of work in the background before you even
00:20get to
00:20the point of going forward we broke it down into small chunks and try to tick them off as we
00:27went
00:28along so yeah we did it that way because i think if we looked at it as a project as
00:33a whole and i
00:34guess as a project cost as a whole and it might like put you off but we very much seen
00:39it as
00:40milestone to milestone and that's what got us through it and yeah you're right it's three years
00:45ago you were here and it was a shell and um i think if you'd taken me back three years
00:50and showed me
00:50this i'd be blown away and i'd be chuffed to bits i guess that was kind of rounded up recently
00:57when
00:58the king came to do the official royal opening so what was that experience like to show him right
01:04i'd love to say it was really enjoyable it was but it was very enjoyable after the experience had
01:09finished because it's so much stress and pressure where you want everything to be right and everything
01:13to look as best and for him to meet the right people and it did it worked out he got
01:18to meet
01:19some of the young apprentices that worked on the job and then he also got to meet some of the
01:22people who
01:23were retiring from work the end of this job it was really nice it was a lovely experience and
01:28you know to have put in all that work for the last five years that was just a real um
01:35celebration for
01:36us to get that official opening and it was lovely you know it's just like a big thing for us
01:41one of
01:43things i think you said to me that evening was like oh it's almost like the hard work starts now
01:48to
01:48build the business and now you've got the the building you've got the stills in everything's
01:53happening we've got the smells in here today which i've never experienced before in here yeah
01:58um so it's the start of the next chapter really isn't it and it's really tough industry as a whole
02:04is
02:05tough the economy is tough exports all the things um that headwinds make it challenging so um i think i
02:12said do the hard work starts now after we've built the project um but i would actually say this would
02:19probably define our success you know we've put the building blocks in place but now to make it work
02:24we've been even bigger success in building it and so um scary yeah for sure um but um we love
02:31a
02:31challenge and we've had a good start to business here we've got the restaurant open tours running and
02:37this year was very much a foundation year for us a chance to learn and the next year we should
02:42be able to really go after it and make the most of such a wonderful facility do you ever get
02:48the
02:48chance yet to kind of reflect on on where you've come to like every time i come past here i
02:54think
02:55how different it is because it's not that often but you presumably hear every day yeah we don't we've
02:59seen incremental change and everybody says how amazing it is how much it's changed and how proud we
03:04must be uh we still think of all the things we still have to do so i think if we
03:09ever get our to-do list
03:10done we'll look back i think with pride and think about it all but right now we're still in the
03:15thick
03:15of um developing it and i know as a strange thing to say because we're in here and it looks
03:20finished
03:20there's so much more to do in the background to make it all hang together and work so uh yeah
03:26maybe
03:26in a few years time i'll look back with pride and have a chance to reflect but still 100 miles
03:31an hour
03:31at the moment what's the time scale for the first kind of stanagel whiskey that's produced here um
03:38it's tough we would hope five years we'd love to get to eight years but kind of truth will be
03:46in how
03:46it matures on site and how things taste we want to release it when we're ready and we think it's
03:53ready
03:53um and it's and we're happy with it so there's all those things so we'll continue to sample year on
03:58year
03:59and when we get the profile and the whisk identity that we want for stanagel then we'll release it
04:05you
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