Speech Debate Team

I went to Beyer High School in Modesto, Calfornia -- the house that speech and debate coach Ron Underwood built. Ron (now retired) is the most successful and awarded NFL (National Forensics League) instructor in history, he's the Mike Krzyzewski of his era, and I ran with his pack from 1994-1997. We travelled the length of California, up and down, wheeling and dealing, styling and profiling, from Crescent City to Long Beach, taking on all-comers in a series of various events -- of which we were almost always victorious. Ron knew just how to take talkative, self-assured, argumentative kids and focus them into competitive machines -- the speech and debate events were just what we needed to hone our skills and focus on breaking apart the arguments of others into little pieces. We knew exactly what we needed to do to win.

Towards the end of my speech days I dropped out of the actual debate part and focused on a number of oratorical events that didn't involve arguing. Some of my friends, however, would become even more entrenched in the debate scene -- to the point that it started spilling out of the Underwood room, and into the hallways. We would be sitting in English class and the teacher would make a statement, only to hear one of her students, a proud debate team member, challenging her authority. By the time our senior year rolled around, it became practically normal for some of my friends to pick a logistical fight over just about anything with most of our instructors. We became ballsy, we questioned everything, and it didn't end after we graduated. Almost twenty years later, I recognize those same tendencies in some of my old classmates I still keep up with; more importantly, I see that same argumentative vengence happening online -- on message boards, comment fields, and especially with whisky.

I took many great lessons from my tenure on the Beyer High team -- I still know how to command a room, maintain the attention of an audience, and maximize the potential of my incredibly loud voice. It was due to Ron's tutelage that I can do many of the things my job now requires me to do, and for that I am forever grateful. But, perhaps the most important lesson I learned came from analyzing my own motivation for speaking, and watching the behavior of my former teammates -- many of whom still look at life as something to be won, rather than enjoyed. You have to wonder sometimes: are people listening to what you say, or reading what you write? Or are they just looking for weakness, a hole they can expose, or a flaw in your logic that they can twist and turn into an advantage? I can always tell a former speech and debate member by their obsession with winning an argument and scoring points, rather than sharing ideas, being liked, or making friends.

But you can't really blame them. For years we earned accolades and awards for doing exactly that. It can be a shock when you realize life isn't a speech and debate competition. No one's handing out ribbons anymore for our abilities. Today many people just call it: being a prick.

-David Driscoll


!!Whisky Season 2014 Begins!!

Kyle! Get down off of those Signatory barrels; it's time to write our tasting notes!

Yes, my friends, that glorious time of the year is upon us: it's May 1st -- the beginning of Whisky Season 2014 here at K&L. It's the moment when the fruits of our labor begin to appear on this blog with very special pre-arrival pricing (i.e. discounts) for those of you who order in advance. We've got a serious supply of hooch coming in this year, but from fewer overall producers. There are no independent Faultline labels in the works at the moment, mainly because all of the bottlers we've worked with in the past are out of booze. For that reason, we made sure to taste extra long and extra hard at the few appointments we did have; because we knew that we needed to take everything we could while it was still there. There's still whisky to be had in Scotland; it's just that fewer and fewer people have whisky we want to purchase.

Signatory, the most reliable and successful label we've worked with in our history here at K&L, was a major partner for us on this 2014 trip. They not only opened their warehouse doors to us once again, but they also honored our pricing from the previous year (despite the increases we continue to face from other producers). With the dollar-to-pound ratio worse than it was a year ago, this was a huge blessing and we're incredibily thankful.

Overall, we'll be bringing in more than twenty casks from Signatory as we move through 2014, albeit in waves so as to space them out and not overwhelm our customers all at once. Since it's officially K&L Whisky Season, and we want to make sure everyone can be a part of it, I thought we should break out a few different styles of single malt at a few different price points: sub-$100, $100+, and ultra-luxury. If you're new to Whisky Season, here's how it works:

1) We travel to Scotland every March to track down new casks of whisky, taste and evaluate what we find, then purchase the best ones on behalf of K&L and have them bottled exclusively for our store.

2) On May 1st we begin releasing 100 bottles total from a few new casks every week, with full descriptions and detailed information.

3) Those 100 bottles are offered at a discount for those willing to trust our judgment and order in advance.

4) You pay up front and we send you a notice when the whisky arrives (these selections are currently scheduled for delivery at the end of August/early September).

5) The advance orders help us gauge how much inventory we need to ultimately source, while helping you save anywhere from $10 to $20 on a whisky you might already know you're interested in.

That's it! You're now up to speed. Without further ado....

Our First Three Pre-Arrival Selections From 2014:

1995 Glen Elgin 18 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky $79.99 - This was the first cask that we cracked into on our five hour odyssey at Signatory this year. Five hours and countless casks later, the Glen Elgin was still in my head. Knowing the amount of single malt we needed to get through that day (upwards of thirty casks), getting excited about the first one seemed a bit foolish; however at the end of the day, there it was with a star next to it in my notes. This malt is absolutely delicious, with beautiful texture and a hint of cream from being in barrel for eighteen years, but there is much more than that. It's rich and fruity, beautifully fresh and lively, with exotic notes of bubble gum and lavender that are incredibly intriguing. The finish lingers with candied fruits and white flowers. Soft and supple to be sure, but lifted and bright, I am glad the Glen Elgin made the list! (Kyle Kurani, Spirits Assistant)

1988 Balmenach 26 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky $139.99 - One point we've stressed over and over again to our single malt customers is the need to be open-minded when it comes to finding value. So many enthusiasts lament the end of any affordable value at the higher end of the market, when in reality it's still there -- it's just hiding under an unassuming name. In this case, that name is Balmenach: a Speyside distillery known more for the Deerstalker label than for its own eponymous selections. We all oohed and ahhed in unison while tasting this whisky from cask at the Signatory warehouse. The aromas were full of ripe stonefruit and salty caramel and it smelled as if a rich palate might be soon to follow. Indeed. The flavors were actually quite woody, but never over done, as the oak melded with the fruit and became almost toffee-ish on the finish. There's something special about that Signatory warehouse in Pitlochry; the way in which unpeated, light, and fruity whiskies have a way of transforming into a seamless nectar. We've seen it with our previous Ladyburn and Glenlochy casks, and we're witnessing it again with this hogshead of Balmenach. It's not quite as evolved as those other two, but man is it tasty. This is fun, fruity, rich, mature, and pleasantly supple single malt whisky. It's a 26 year old single cask of Speyside goodness for a very fair price. (David Driscoll, K&L Spirits Buyer)

1981 Glenlivet 32 Year Old Signatory K&L Exclusive Single Barrel Cask Strength Single Malt Whisky $299.99 - This cask stands in stark contrast to the other old Speysider that Signatory provided for us this year. While the Balmenach requires a minor leap of faith, as it's so unfamiliar to most, the Glenlivet Distillery faces the exact opposite hurdle. The name is so popular, the expectations for 'Livet are only outweighed by the typically massive prices we see. That's why we rarely buy Glenlivet even when it's available, which is not often. At Signatory, however, they seem to have a stellar connection for great sherry aged Glenlivet. While there's no question that these are blue chip stocks, they still represent a solid value for any lover of old Speyside whisky. This special whisky was matured for 32 years in a gorgeous sherry hogshead. By gorgeous, I mean the actual barrel was physically attractive, ultra high quality oak from a top producer of sherry. The result is a stark reminder of what makes single malt so incredible. This is what happens when you put great whisky into great wood and forget about it for 3 decades. It is an exercise in extreme balance. Powerfully pungent without being overpowering, richly textured without being heavy, it has that wild complexity at the confluence between the aromas of sherry and aged Speyside single malt. It may not be from some rare closed distillery, but old 'livet is a rarity in its own right. Nothing in the price range beats it right now and since this is cask strength from a hogshead, we expect fewer than 140 bottles. (David Othenin-Girard, Spirits Buyer)

-David Driscoll



When I was studying film back in college, Todd Solandz was the big deal director my peers and I were obsessed with. His incredibly perverse, yet tragically sympathetic film Happiness was my absolute obsession at that time. I was drawn to the way he could make terrible people somewhat relatable, forcing you to think about your own humanity as a result. In 2001, during my final year at UCSD, Solandz released Storytelling -- a film that was not nearly as well-received as his first two, but to me was his most important and thought-provoking. The film is divided into two halves: Fiction -- a short piece focusing on a literature student who writes a fictional story about a real event; and Non-Fiction -- a longer film about a documentary filmmaker who ends up straying from objectivity. The ultimate takeaway from Storytelling is the irony that fiction is often based on truth, while an attempt at a non-fictional narative can take all kinds of subjective strays.

Nothing that Solandz presents in any of his films is ever spelled out for the viewer; you have to form your own conclusions about what he's showing you. I'll never forget some of the conversations that spewed out of the media center after watching one of his movies. Some people were repulsed, others enthralled, and many just plain bewildered. That was the excitement, however; that someone could present something bold and daring that could be interpreted a number of different ways. Solandz never wanted to force anything down your throat; his films were conversation starters, destined for heated arguments and dastardly disagreements. I must have watched Welcome to the Dollhouse fifty times during those years; each viewing with a different group of friends who all took something different away from it.

Thirteen years later, I still think of Storytelling almost every week; when I sit down to type a new blog post, or when I meet with a producer who's looking to craft his or her own narrative. Not everyone tells their story the same way, and sometimes they're not what we think them to be.

-David Driscoll


Vague Vagaries

I was catching up on American whiskey expert Chuck Cowdery's blog this week and I saw this very appropriate post about the TTB -- the government agency that approves liquor labels for the domestic market. Chuck's best point about the issues we face with labelling was this one:

One big problem is that the COLA process is largely run on the honor system. They expect producers to know and obey the rules. They usually only question something on a COLA application if it is wrong on its face, and sometimes not even then. The problem has gotten nothing but worse. Clearly, TTB is overwhelmed, and their 'honor system' is crumbling. When it comes to consumers being able to trust that the alcoholic beverage products they buy and consume are labeled correctly, we simply cannot.

This is entirely true (as I know from experience) which is how K&L managed to get a 120 year old Armagnac into the United States last year (even though we explicitly told them and the people who bought it that it wasn't actually that old).

But something I've been alluding to lately that some people have seemed to pick up on is that everything in the booze industry is based on the honor system. EVERYTHING. Everything we know is based on what brands tell us. Everything techincal you've read on this blog, or any other blog about booze, was gleaned from the producer. There is no independent quality control agency making sure the whiskies are as old as the labels say they are, or checking up on claims that state the whisky doesn't have additives; no one knows for sure what's in any bottle except for the people who put it in there. We as whiskey retailers (and whiskey fans) and you as whiskey drinkers are taking the brand's word for it every time you buy one of their products. When I say that the K&L spirits blog is not a journalistic resource, this is what I mean. It doesn't mean I'm lying, it means I don't know if I'm lying because everything I "know" is based on what I'm being told (and, no, tasting notes do not count as journalism).

To many of us this isn't old news, but I'm not sure how many spirits fans knew just how lax the regulations were. I'm not insinuating that any one company is lying about their specs, nor am I looking to start controversy; I'm merely looking to out-cynic the cynics. There are people out there who think they're too smart to be fooled, or too on-top-of-it to be tricked into anything (wink, wink). Yet, there are no third-party journalists going around, visiting each distillery to make sure each barrel meets the age statement minimum. The entire business is, like Chuck said, built on the honor system; there are no industry watchdogs looking out for you other than those of us who write about spirits (but who would be stupid enough to believe a retailer, right?) Spirits companies closely guard their secrets, so as a result there are only two forms of writing when it comes to booze -- that which takes the word of the producer for granted, and that which questions it.

What I am definitely not saying (because sometimes you have to be clear and not leave anything up for interpretation) is that there is some giant conspiracy going on, where brands are trying to lie to you, fool you, and cheat you out of your money. I'm just saying that I've been around long enough to understand that things are not black and white in life, nor are they with whisky. I've been to Cognac and had producers tell me they don't use additives, only to see those very additives in their distillery and taste those very additives in their brandy. I know people who have worked at wineries that produce 100% pinot noir, yet remember dumping buckets of syrah into the vat to add extra richness. What I'm saying is that some producers will inevitably fudge the numbers every now and again.

But we live in a world that is increasingly interested in black and white specs -- what exactly is in my whiskey?! I want to know exactly what I'm drinking. We think that by forcing more information on to the label we'll know the answer to this question. Yet, as the TTB has shown us, the label doesn't mean anything. Even if the label says you're drinking 100% single malt, how do you know that the producer didn't dump something else into the vat that he conveniently left off the label? You don't. You'll never know. The only people who will know are the people who put the liquid in the bottle and, believe me, if putting more information on the bottle will help them sell more whisky, they're willing to do it. You want it to say "single barrel, cask strength" on the front? Sure, we'll do that.

Ironically enough, while most people will assume big companies would be the first to cheat the system, I think the conglomorates are probably more honest with their labels because of the greater potential for whistle blowers and the broader effect of the penalties for violating such a law. There are more people involved with the process that likely wouldn't stand for such treachery. But is it "treachery"? It's been going on since the invention of the booze industry! It's only recently that we wanted answers to these specific questions, to bask in the holy purity of a 100% transparent product. We want this information so that we can help justify spending our money, to help us make a decision, and to ultimately increase the enjoyment of our appreciation.

I'm with you here, believe me. I want these things, too.

But I've realized that many of these purities don't actually exist. Things that I thought were clear became much more cloudy when I dug deeper. Which is why I say to you, "just enjoy it." Not because anyone might be taking things too seriously, but because if you're depending on the specs to make or break your experience, you're depending on the honor of the people who made the product. If you're skeptical that brands can be trusted, then you might as well not trust anything you read either.

-David Driscoll


New Lost Spirits Polynesian Rum

It's here! I know a number of you were waiting patiently, so I thought I'd get it on to the blog and into our stock as fast as I could!

Lost Spirits Distillery Polynesian Style Rum $39.99 - Bryan Davis presents us with a second rum from his Lost Spirits distillery -- a Polynesian-inspired rum that brings the funk and rummy goodness without the sweetness or the richness we experienced in his navy strength. Once again, Bryan states that their are no additives involved with the making of the rum, just natural cask color and pure spirit. The palate is much more fiery and, at 66%, the earthiness of the molasses takes center stage. It reminds me of the Mount Gilboa pot still rum, albeit a drier version of it. The possibilities for mixing are endless. I can imagine Mai Tais, Daiquris, punches, just about anything with rum in it! It's a fantastic contrast to the Navy Style expression and another notch in Bryan's ever-expanding belt.

-David Driscoll