RAPID CITY, S.D. — Before boarding a flight bound for Scotland, the hosts of Whiskey@Work cracked open a bottle that could double as breakfast.
“It smells like a truck stop diner in here,” host Mark Houston said with a laugh as co-host Rob uncorked Bubba’s Secret Stills Pancakes & Bacon Whiskey.
The flavored spirit, bottled at 70 proof, is not what most whiskey purists would choose as a warm-up for a trip to the birthplace of Scotch. But Houston said that was the point. “I figure, why not? Let’s either ruin that memory with this or warm up our palate with something so different that by the time you get there, even you will really like Scotch.”
The conversation quickly moved from tasting notes to travel plans. “This is mom and pop trucker diner all day long,” Rob said. Both men are headed overseas for what will be Rob’s first trip abroad, complete with distillery stops and a Guinness tour in Dublin.
Houston, who first found his own appreciation for whiskey during a visit to Scotland years ago, pressed his co-host to keep an open mind. “I want you to keep track of every single thing you drink,” he said, planning to compile the list into an article when they return.
Food was on Rob’s mind as well. “I’m looking forward to a lot of fish and chips,” he said. “And not near as much as your wife seems to be looking forward to the Sunday pot roast.”
The pair also traded stories about how atmosphere can change taste. Rob recalled learning to enjoy Guinness during a visit to Boston. “Sitting in the oldest bar in Boston and having a Guinness … it did change that. It seemed kind of normal,” he said.
The episode captured the playful banter that has become the hallmark of Whiskey@Work. From stretchy pants to airport drinks, the hosts laid out a travel style that prioritizes humor and hospitality as much as whiskey.
As Houston summed up, “Let’s get on that plane, Robbie, and see what this whole country’s all about. Sláinte.”