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"Early on, a writer for one of the traditional whiskey magazines wrote that our product tasted like sheep piss.
“之前有一家传统威士忌杂志的编辑说我们的产品尝起来像羊尿一样。
Like sheep piss.
还羊尿呢。
I mean, that was so ridiculous and so absurd.
要我说，这么说也太夸张太荒唐了。
People said, 'How would somebody know what sheep piss tastes like?'
你会觉得说，“怎么会有人知道羊尿的味道呢？”
And if, in fact, that's what he's drinking, he should be disqualified from ever judging whiskey again."
而且，如果他真的喝出来了那个味儿，那就应该永久取消他评判威士忌的资格。”
"There's a whiskey shortage in the world right now.
“威士忌现在是很紧缺的。
Not everybody realizes it, but prices are going up.
虽然不是每个人都意识到了这一点，但威士忌的价格一直都在涨，这是大家都看到了的。
Some bottles are disappearing from the shelves because people can't keep up with demand.
因为产量跟不上，有些款已经从货架上消失了。
Typically, you make a distilled spirit and you put it in a barrel,
一般的威士忌都是先蒸馏，然后装桶，
and you wait for 8 or 10 or 12 years, and I'm not that patient a person.
之后还要再等个八年十年，甚至是十二年才能上市，问题是我根本就不是那么耐心的人。
Generally, the stuff that we make only takes about 24 hours.
我们的威士忌一般只需要24个小时就能上市。
We're not a craft distiller.
我们走的不是精酿路线。
We're not a micro-distiller.
也不是微量蒸馏路线。
We are a technology company that works in the whiskey space.
我们就是一家在威士忌领域打拼的科技公司。
80% of the flavor in a whiskey comes from the wood.
威士忌80%的味道都来自木头。
There are some amazing woods out there that we couldn't build barrels from, because they would leak like a sieve.
有一些木材特别特别好，但我们就是不能把它做成酒桶，因为它们会跟筛子一样漏得特别凶。
We take the clear spirit and, along with the wood, we put them in pressure-capable stainless steel tanks,
我们会把蒸馏好的酒，和木头一起放到可承受压力的不锈钢储罐里，
squeezing the wood like a sponge, moving the alcohol in and out of the porous structure of the wood.
然后像挤海绵一样挤压木材，让酒液来来回回渗透木条的气孔。
The industry thinks that's heresy. What we do is sacrilege.
业界觉得我们这是异端行为。觉得我们就是在亵渎神灵。
They think it's awful, just like people thought the internal combustion engine was awful,
觉得我们的做法简直可怕，就和当初大家觉得内燃机可怕，
and the only way to get from point A to point B faster was to breed faster horses.
从A点到B点最快的唯一办法就是找一匹最快的马一样。
Well, that has obviously changed, and we're changing the very nature of the whiskey industry."
显然，世道已经变了，我们正在改变威士忌这个行业的内核。”
"Why even call it whiskey?
“那为什么还管你们的酒叫威士忌呢？
Why wouldn't you call it spirits or something else?"
为什么不叫它‘烈酒’或是别的什么名字呢？”
"Technically, it meets all the requirements of a whiskey or a bourbon or whatever we happen to be making.
“严格来说，我们的酒是满足威士忌，也可以说是波旁威士忌酒，反正就是我们酿的那个东西的所有要求的。
If we called it something else, retailers wouldn't know what to do with it.
问题是如果我们给它取个别的名字，那零售商就不知道该怎么处理我们的酒了。
Why should it matter how we make it? What should matter is the taste.
管我们怎么加工的呢？重要的是味道。
I've always been sort of a trouble-maker.
我一直都是个比较喜欢惹事生非的人。
I've always been a rule-breaker.
一直都不怎么守规矩。
It's like, 'Wow, we did something, and nobody ever tried this before.'
酿这个酒给我的感觉就是，‘哇，我们做的是别人从来都没尝试过的事情啊。’
That's pretty cool."
想想都觉得好帅。”
