YouSaid · the spoken record

Richard Betts

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237
first
2015-10-05
most recent
2015-10-05
sittings or episodes
1
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podcast

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  1. “I'm probably on, it's actually about a third through again. It's next to my bed. And I'm probably on my 12th or 13th reading.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  2. “It's painful, and I'm not, I don't see sad movies. I don't read overtly sad things. But this is, it's neither of those things, but man, it's such a lesson. It's really, really special. And it's funny and it's literary and it's nuts.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  3. “We're probably 50 years on since it was written. And Fred's amazing. Super smart. For me, this is like first, second, and third place in terms of best book. Oh, wow. This is a strong endorsement. And it's a brilliant guy who keeps messing up his life over and over again.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  4. “I sleep in a hotel more than three hundred nights a year. Wow. Yeah. I'll do one hundred seventy, hundred and eighty thousand miles this year.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  5. “I lose track of time on airplanes, where I spend a lot of time, and I actually, Tim, I really try to take that time for myself. I like getting on the airplane, and there are times like this morning when I flew here. It's like, you know,”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  6. “I don't know him on a first name basis. Yeah, but you know what I mean? It's someone that's maybe against odds has figured out how to do what they love to do. And that's pretty cool.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  7. “Take someone beside my parents. Oh you and I share lots of friends, many of whom are successful. And it's really anyone that makes their own way. Saka has been on the podcast. Extremely successful. I'd say he's cut his podcast.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  8. “It's finding your way to happiness. That's what it is. And that doesn't have to be associated with anything material or not. And for them, it was just changing the surroundings and finding a way out when there was no helping hand. You got to do it yourself”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  9. “My folks, both of them equally, my parents. Why? They were able to come from a place that's, I mean, I consider myself successful, but when I look at what they did, I think of their road as having been so much harder, so much harder. I'm super impressed.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  10. “Same thing happens in France all the time. In France? The joke used to be with myself and my friends when we were doing a lot of wine work there is that don't let Richard drive right off the plane. So at some point, first day getting pulled over, same story, give me your passport. Of course, I'm never giving them my passport. You can have my driver's license. Plenty of those.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  11. “Stop and had the car emptied at one point or another. You know, I'm told from our local friends that it's always better when we're in the car. You know, I wouldn't obviously know the conversation. All in all, everybody's okay, and that's all that matters”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  12. “Which was a little scary because in half a breath you had two trucks of soldiers with their rifles pointed at the car and the guy that works for us down there is an amazing guy. He's been there forever. He knows the clues and he's like grabbing the kid, stop the car, stop the car.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  13. “Yeah, he was. Yeah, Oaxan. Yeah. He's the son of the guy that was driving our car. Got it. And just didn't know the clues. Didn't pick up”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  14. “So, it happened to Convey where there was some friends and business associates. And after being out at our Palenque, our two cars pulled back on, so it's 17 Palenques where you distill. And after driving from the distillery in the mountains, 17 kilometers down a dirt road back to the main highway, which is the Pan American. We turned onto the Pan American Highway. And two trucks of state police soldiers pulled in front of our two cars and started slowing down. And the guy was driving the car in front of us, didn't understand the clues, which is we were also supposed to slow down and stop. Was he Mexican?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  15. “Yeah, it's definitely unpredictable. There's so much beauty and so many wonderful things, and you definitely have to watch your step.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  16. “So if we just take a step back and you think, okay, well, what is, if Mescal is made from agave, what's agave? Agave is starch. And you need yeast to eat sugar to make alcohol. Yeast don't eat starch. So where you turn a starch into a sugar is with heat. And today it's done with steam or even with enzymes in some strange cases, cases I try to avoid personally, but traditionally it's done with fire. And so in mescal production, you actually dig a hole in the ground, you build a fire, you put rocks over that fire, and then you put the agave hearts in there, and you roast them for two days, buried in the ground, and that heat converts the starch to sugar. It also, much like this last scotch, it imbues it with a smoky flavor. And so that's why Miscal has that smoky quality. And so think of it like the original tequila plus smoke.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  17. “So, think of it as tequila from the rest of Mexico, but for sure it's going to be more full flavored. So much like this last Scotch you had where they used peat in the process that gives it that smokey quality.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  18. “Leguas Yep, LEG UAS. I like the guys at Tequila Ocho. Actually, I don't know the guys at Tequila Ocho. I like their tequila a lot. Yeah. And then we make one called Astral, like Astral, which is really a deliberate throwback to what was it like before 1860 when they legislated. Basically vodka production. So for me, Mescal is the real thing. It embodies that intellectual value we've been talking about and it embodies process and place and people and geology and geography and history and cuisine. It's all in there. So that's interesting to me. And so we've been down there doing this stuff, but it's definitely”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  19. “It's kind of like the Doseki sky. I don't drink alone, but when I do a lot of Sieta Leguas, I think they called Siete Leguas. Okay. They do a great job.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  20. “None whatsoever. So the same things happened in Tequila with blue agave. And so that's why they have these blights that take out all these plants. Tons of production. That's interesting. And so in addition to the plant, it was the processing methods have changed. And you are so far from what was originally produced in tequila to get to what they're making today that, hey, I still drink the stuff, but it's not”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  21. “So at a certain point, you could have used dozens of different types of agave to make, and you can still Mescal, and tequila was one of those things. And when it went from being Vino de Mescal to being tequila, they legislated for industry, not for artistry. So no longer could you use these 20-some flavors of just blue agave? Just blue. And they'd say because it's the best. Well, it's not necessarily the best. It's the best if you want something to grow big, fast, soft, so it's easy to cut. And now they've created this monoculture of, I mean, it's like cheetahs. There's no DNA variability. And so the first, you said like cheetahs? Yeah, you know how they were about to be extinct because there's like their gene pool is so tiny that if like they everyone's afraid if one of them catches the flu they're all gonna die”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  22. “Let's use that as a segue into Mezcal. Yes, let's do. So I was telling a story about, I have a Mescal brand. It's called Sombre. I started 10 years ago, actually, when everybody thought I was selling mescaline. Like, Richard, are you going to go to jail? I was like, what do you mean I'm going to go to jail? Mescaline's illegal. It's a drug. I was like, no, no, no, no. It's not Mescaline. It's Mescal without going through the long strokes. 10 years has taken us a long ways and we've gone from a time when everybody thought that to actually on everybody's lips. So Mescal is really the authentic agave spirit of Mexico. Everyone talks about tequila. Tequila is really changed in a lot of ways has been bastardized over the last since 1860 when it became tequila. Before that, it too was Mescal. So for me, the idea is in what ways?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  23. “Someplace called cold snowing outside. Yeah, exactly. We're in Scotland or Scotland. I'm so sorry. Jesus Christ. I did it earlier. I'm supposed to know.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  24. “Exactly. This is full gas on a lot of fronts. Big, it's rich, it's the most alcoholic on the table as fifty four point two percent alcohol, so that's one hundred eight point four proof. Not for the meek from Ardbeg, Ugadal,”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  25. “It's such a trip. I mean, I get the malted milkshake thing, but also like that chocolate over the raisin. And it's rich and it's yummy and it wears the alcohol well.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  26. “To me, it's pretty and rich, which is kind of a, that's a, again, back to balance. It's a hard balancing point. It's easy to get rich. Well, I feel like, but how do you stay pretty? Yeah, well, I also feel like...”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  27. “I can't make sense of, but what was the name of that again? This is Edward Dower. So E-D R-A-D-O-R Tenure. I think it's actually Scotland's smallest distillery. I think.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  28. “Whereas you lose less water because it's so humid, but it takes, because it's cooler and wetter, it takes more time to develop the patina that happens with age. Whereas if you're in a rick house, which is just an aging warehouse in Kentucky, like even today, end of summer, it's hot. It's really hot. So that whole thing proceeds at a much greater pace, much faster. And you can blow right by the sweet spot and get to something that just becomes a varnishy turpentiny extract of oak, and you've lost all the other character and nuance.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  29. “It's the same rule with wine. More expensive isn't better, older isn't better. And in some cases, you can actually go really too far. I mean, I feel like for you that the rye, which is 10 years old, is probably beyond the pleasure principle for Tim. And things age at different rates depending on where they are. So it's cold and wet in Scotland. Proof can actually tend to come down in the aging. You can lose some alcohol through evaporation.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  30. “He's an interesting. And then similarly, you might not take the Takatsuru and make a Manhattan with it like you would the Rye, right? So then you add sweet vermouth. It calms the rye down. You stir it over rocks and temperature calms the Rai down. So all these, you know, it's like, where's the end point for these things? So I'm with you. I'm probably not sipping the EH Taylor Rye very often, unless I'm around a campfire and that's all there is. But the Takatsuto.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  31. “So it comes back to that idea of balance, right? And use. So, like the first four you tasted are maybe balanced in different ways, but I don't think you liked the rye quite as much. The rye I could.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  32. “As a metric. That's fair. But just if you wear glasses, you can never fly a fighter plane. I wouldn't want anyone to feel like they can't be a happy drinker if they, you know, I have a bad nose. They feel condemned to not participate”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  33. “It's so weird. You know what? I wouldn't endorse them even if there were. I'm a big believer in making this thing inclusive, not exclusive.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  34. “I did 100%. Yeah. Yeah. It's pretty interesting. And so the rye on the palate plays almost in the same vein as the alcohol that serves to make it spicy and give it cut.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  35. “So when I smell, I think about the musical range and the fat notes are the bass. And then there's this mezzo, which everything has. It's kind of neither here nor there. But the alto tends to be where these high tone notes of flowers, of spice, something like turpentine. It's the stuff that lives up high. And you can almost physically feel that in your nose when you smell.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  36. “Having trouble doing it. Takes practice, practice, practice, practice. So the bite comes from, you have 10% more alcohol here than the last one you drank. So for sure, you feel that. But also the rye gives it a bite. And they sort of play in the same range. And we were talking about musical ranges. Turpentine can also play in the same range as the rye. They're all high-toned aromatics.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  37. “I think it's a little, I mean, compared to the Jack, what I find somewhat showy has a lot of, the volumes turned up on just a couple of things. To me, the volume isn't turned up quite as loud with the bullet. And there may be more pieces to it. It's almost a little finer, has a little bit more cut on the palate. And I don't mean bludgeon, like, you know, straight punch in the face of flavor. It's almost more lithe. A little more subdued. Exactly. Yeah, got it. So it's like if you're listening.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  38. “So the Jameson doesn't use near the same amount of the charred new barrels that the jack does. So it gives it that richness, gives it that viscosity.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  39. “So, what's the difference? This is a question while you're tasting. The difference between Tennessee whiskey and bourbon is that Tennessee whiskey actually does have to come from Tennessee. And if you come from Tennessee, you actually have to go through this other thing called the Lincoln County process where they filter the booze through a 10 foot column of charcoal, and that just takes out impurities. And so it makes it smoother, right? But essentially the Tennessee process, apart from that filtering and bourbon, are very, very similar.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  40. “Totally. I mean, you could add ginger ale and maybe make it. I mean, there's nothing wrong with Jameson, but point being, like, you know, that's why it gets mixed with things.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  41. “It doesn't really have a lot to say. It tastes kind of boozy and it tastes kind of thin and there's not a whole lot to it.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  42. “You know, just a little bit, enough to get it down your throat. I think, you know, you see a lot of wine tasting everyone spits and so on and so forth. And you should, I mean, first of all, I want to advocate responsibility. That's important. You got to do what's right for you. But if you're really going to get the information and you have nowhere to go, you got to swallow a little bit because you feel certain things in certain parts of your mouth.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  43. “I would go in the same order that we tasted. Actually, you know, I'm going to put the Irish first. It has the least to say. Let's start there. Okay, so starting with”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  44. “Those are the short strokes with this. So you just put some things next to each other and you can really supercharge your learning and say, okay, so what does place do? Well, you've just seen. What does oak do? You can”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  45. “Yeah, it's essentially a stage short of coal. So it's compressed dead grass, dead moss, and so it's a biofuel. And so you cut it out in like bricks of really dark looking adobe almost.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  46. “Yes, exactly. So place matters a lot here because peat is used in a really profound way. So when we malt the barley, right, you're taking the barley, you're getting it wet, you're letting it sprout, and then we halt that sprouting process with heat. And the heat comes from burning peat.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  47. “So great question. Used barrels from Jack Daniels, amongst other bourbon producers, and used sherry barrels, so from the south of Spain, use Madeira barrels from the island of Madeira”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  48. “Okay, so the last glass, same country, Scotland, but now you're out on an island where the cast, so this is really about place. And so same process in terms of making this stuff in terms of distillation and cascading, but where cascading. Exactly. But when you're on”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  49. “Exactly. So, what do they put in the milkshake? Just malt. That's true. That's a rice. That was the malt from the milkshake. That smells like the malt. That's what I'm associating, right?”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT

  50. “For me, this is actually quite rich, and it does have this sort of malted milkshake thing, the vanilla part, but it also has a lot of oak on it. So it does have that richness that almost milk chocolate, caramel, vanilla thing.”

    2015-10-05 · The Tim Ferriss Show · #110: The Tattooed Heretic of Wine and Whiskey, Richard Betts · IDENTIFIED FROM THE TRANSCRIPT