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Barleytime – American Style · Sips, Suds, & Smokes

• 0:00
  > Speaker A>On the next episode of sips, suds, and smokes.
• 0:03
  > Speaker A>This is an all american single malt show, so, we have Claremont's, which I.
• 0:08
  > Speaker B>Would normally be very excited about, but.
• 0:12
  > Speaker C>The singles night, single malts from America. Singles night.
• 0:15
  > Speaker B>There's some great ones out there.
• 0:17
  > Speaker A>Well, we'll see.
• 0:18
  > Speaker C>We'll see.
• 0:19
  > Speaker A>So, we have Claremont steep, american single malt whiskey. We have new riff, sour mash, single malt whiskey, union horse revivalist, american single malt, westward whiskey, sautern cast, single malt, westward, and Ken's artisan sourdough, single malt whiskey, westward whiskey. Cognac cas, single malt whiskey, westwards, uh, whiskey elements, high desert to Klamath basin, single malt whiskey, and westward milestone, single malt whiskey.
• 0:53
  > Speaker A>We'll be right back after this break.
• 1:17
  > Speaker A>Brought to you almost live from the dude in the basement studios.
• 1:21
  > Speaker B>Why?
• 1:22
  > Speaker D>Because that's where the good stuff is.
• 1:25
  > Speaker A>Suds and smokes, with your smokin host, the good old boys.
• 1:49
  > Speaker A>And now it's sippin time.
• 1:56
  > Speaker A>Hey.
• 1:57
  > Speaker C>Yes.
• 1:57
  > Speaker A>It's sipping time again. Welcome to this sips episode, where everything good and life is worth discussing. As always, we are the best thing
• 2:03
  on at 02: 00 a.m., well, we have.
• 2:05
  > Speaker C>To move to 230 because three's company's on it, too.
• 2:08
  > Speaker B>And we don't discuss the sexy time, so we don't discuss everything good in life.
• 2:11
  > Speaker A>Well, but wait, which three's company is it? Is it the Norman fell as the landlord, or is it the Don Knotts as the landlord?
• 2:19
  > Speaker C>Norman fell.
• 2:22
  > Speaker B>I like the Don Knotts.
• 2:23
  > Speaker A>I like the Don knots. I'm sorry.
• 2:26
  > Speaker D>I grew up watching Andy Griffith crazy. Yeah, great.
• 2:29
  > Speaker A>I'm more an Andy Griffith fan, so.
• 2:31
  > Speaker C>Yeah, it's okay.
• 2:33
  > Speaker B>Whatever. Time, master, baby. Fine. Master Susan Summers.
• 2:37
  > Speaker C>We're still half hour off.
• 2:39
  > Speaker A>Yeah, we are half an hour off.
• 2:40
  > Speaker D>But that's companies at three, so we're gonna beat them.
• 2:46
  > Speaker A>This is made man Bob, and joining me today, our made man, Brent.
• 2:50
  > Speaker C>You know, when you're in Florida, it's nice to be in the basement.
• 2:54
  > Speaker A>It's a little wet, but other than.
• 2:55
  > Speaker B>That, well, in south Florida, there are no basements.
• 2:58
  > Speaker C>Well, this is what we're calling the pool deck.
• 3:01
  > Speaker A>Obviously, if you dig a hole in the ground and you line up with concrete, in Florida, we call it a pool, not a basement, so.
• 3:07
  > Speaker D>Right.
• 3:07
  > Speaker A>Good old boy, Harmeen.
• 3:09
  > Speaker B>Thanks for having me, Bob. I, uh, really don't mean that today, though. Thanks for having me.
• 3:13
  > Speaker A>Well, it's all right. We don't mean it, either.
• 3:15
  > Speaker B>Yeah.
• 3:15
  > Speaker A>And good old boy Justin.
• 3:17
  > Speaker D>Good morning. I do this whole show in a snorkel in the basement, so it's a good time.
• 3:23
  > Speaker A>Of course, he's sitting on the bottom of the pool with a snorkel. Of course I am. He's a little slow.
• 3:27
  > Speaker D>Yeah, a little bit.
• 3:28
  > Speaker B>It's all the copper tone he's been drinking.
• 3:30
  > Speaker A>Yes, that's the problem.
• 3:31
  > Speaker D>Yes.
• 3:32
  > Speaker A>You gotta stop drinking the copper tone, man.
• 3:34
  > Speaker D>Yes, that's true.
• 3:35
  > Speaker A>Well, our sip segments are all about wine, distilled spirits, tea, coffee, and anything else you can sip. And here are the whiskeys we're gonna be discussing today. This is an all american single malt show. So we have Claremont, which I would.
• 3:48
  > Speaker B>Normally be very excited about, but the singles night. Single malts from singles night. There's some great ones out there.
• 3:56
  > Speaker A>Well, we'll see.
• 3:57
  > Speaker C>We'll see.
• 3:58
  > Speaker A>So we have Claremont steep, american single malt whiskey. We have new riff, sour mash, single malt whiskey. Union horse revivalist, american single malt, westward whiskey, sautern, uh, cast, single malt, westward, and Ken's artisan sourdough, single malt whiskey, westward whiskey. Cognac cas, single malt whiskey, westwards. Uh, whiskey elements, high desert to Klamath basin, single malt whiskey, and westward milestone, single malt whiskey. So we're gonna have Justin tell us all about our sips ratings.
• 4:38
  > Speaker D>Well, since we're doing high desert whiskey.
• 4:42
  > Speaker A>I figured you're doing what?
• 4:45
  > Speaker D>Eastwood should come out.
• 4:46
  > Speaker A>I thought that was a really bad Ronald Reagan, but okay, whatever.
• 4:49
  > Speaker D>It's very similar, and they're both from California. They're probably the same age.
• 4:54
  > Speaker D>All right, one sip.
• 4:57
  > Speaker D>Give me a glass of water to wash out my mouth.
• 5:06
  > Speaker B>It's. It's less high plains drifter and more bedtime for Bonzo.
• 5:09
  > Speaker A>Yeah, it's definitely bedtime for bonzo.
• 5:12
  > Speaker D>Two sips. Nice.
• 5:15
  > Speaker D>But what else do you have?
• 5:17
  > Speaker B>Well, isn't that small? Getting better. I'm respecting it now.
• 5:21
  > Speaker A>No, you're not. You're just being nice.
• 5:25
  > Speaker B>I'm giving him the benefit of the time.
• 5:26
  > Speaker A>You're just trying to be nice, and it's unbecoming of you to try and be nice to stop it.
• 5:30
  > Speaker B>Yeah, uh, I have a hard time being nice.
• 5:34
  > Speaker D>Three sips. Hmm.
• 5:37
  > Speaker D>Interesting. What was this again?
• 5:41
  > Speaker B>Interesting.
• 5:44
  > Speaker D>Four sips. Let's keep this secret to ourselves.
• 5:49
  > Speaker D>Pour me another.
• 5:52
  > Speaker B>That's crazy. I feel like you have that get off my lawn vibe from later. Clint Eastwood.
• 5:56
  > Speaker A>I was thinking more Bronco Billy, but that's just me.
• 5:59
  > Speaker B>Cormina. He's got that get off my lawn vibe. He's got it.
• 6:03
  > Speaker D>Five sips. Oh, my. I was unaware anything could be this good.
• 6:09
  > Speaker B>That's the best one. Oh, my goodness.
• 6:16
  > Speaker A>And that's. That's the best one?
• 6:18
  > Speaker C>That's. That's, uh, the last time you're hearing that today.
• 6:23
  > Speaker A>Thank God.
• 6:26
  > Speaker D>Only if he's lucky.
• 6:28
  > Speaker A>Yeah. Well, there's still 49 minutes of show left that we gotta fill in and hopefully make up for that, so.
• 6:33
  > Speaker A>So let's have harm tell us about our first whiskey.
• 6:36
  > Speaker B>So, thanks, Bob. Today's first whiskey is Claremont steep american single malt whiskey. This is, uh, developed by Freddie no, the 8th generation master distiller of the Fred B.
• 6:48
  > Speaker B>No distillery, which is basically Jim Beam.
• 6:51
  > Speaker B>Claremont, uh, steep is the first american single malt in their 227 year history. Claremont Steep is a five year old liquid, distilled and aged in the Claremont, Kentucky. Uh, in Claremont, Kentucky, Noah and his team hand selected american malted barley for the mash and used beam beam family jug yeast in the natural fermentation process. It's the same yeast that is used in all beam products and adding a sense of familiarity to every sip. The single malt was then distilled in a column, still, and aged for at least five years in bespoke barrels that were toasted and then quickly charred to a level. Number one, which is like putting the toaster on for eight minutes.
• 7:34
  > Speaker B>Come on. What's going on with your number one?
• 7:36
  > Speaker A>That's toaster for about 30 seconds.
• 7:38
  > Speaker B>30 seconds. Oh, yeah. Okay. Yeah. What's going on with the number one char? Well, the color so far is a beautiful copper. A little muddy. I don't know what's going on with this little cloud. Mine's a little clicking. Little cloudy.
• 7:49
  > Speaker D>Is it beautiful or is it muddy?
• 7:51
  > Speaker C>It's a light.
• 7:52
  > Speaker B>It's light. But then it started out beautiful, but I guess with the water, it's kind of cloudy.
• 7:58
  > Speaker B>Um. Um. It's got a weird nose with orange peel and malted barley. Like whoppers. Uh, but not with it, without the chocolate. Um. I guess, yeah. The water did make this cloudy. It.
• 8:12
  > Speaker B>The palate is weak, and this tasted young. And I don't know what to tell you about this. I mean, let me try it again.
• 8:20
  > Speaker B>M sitting there in the glass with water. It has gotten better.
• 8:28
  > Speaker B>Um, it's got that orange peel. It's got the malted barley. It's got some young oak to it. A little bit of peach going. Coming in. Um. It's okay. It's a good first step. What do you think, Brent?
• 8:44
  > Speaker C>Well, on those, I put apples and green grass on my palate. I got the green grass. I got some bitterness and I got dandelion. It's a short finish.
• 8:55
  > Speaker B>That's, that's a good call, the dandelion. I hadn't think of that. Yeah, that's exactly it.
• 8:59
  > Speaker C>The, it's a short finish. It does not remind me of Jim beam distillery at all.
• 9:05
  > Speaker C>No, I don't know. I mean, it's supposed to remind me of that, but I don't, because the.
• 9:10
  > Speaker B>Jug yeast, it doesn't know.
• 9:11
  > Speaker C>Yeah, it doesn't remind me of that. It's, um, it's, it's not a product for me. I mean, maybe this is one of those geek bourbons.
• 9:19
  > Speaker B>No, it's their first attempt at single mall.
• 9:22
  > Speaker A>Yeah, well, first off, it's not a bourbon, so.
• 9:25
  > Speaker C>Right, right. I understand that, you know, but it's still supposed to remind you of the Jim beam distillery.
• 9:30
  > Speaker B>Well, the bring some of the same characteristics.
• 9:32
  > Speaker C>Yes, it does, but I, it's supposed to, but it doesn't for me.
• 9:35
  > Speaker A>So I got a little peanut in there, Brent.
• 9:39
  > Speaker B>I mean, Bob, what do you, you got the peanut. What else you get?
• 9:44
  > Speaker B>He's smelling it.
• 9:44
  > Speaker C>You get the peanut on the nose a little bit after that water.
• 9:47
  > Speaker A>Get a little bit of peanut on the nose after you add some water.
• 9:50
  > Speaker B>It's like peanut brittle. Yeah, peanut brittle and dandelions.
• 9:53
  > Speaker A>Like Brent said, little bit of straw.
• 9:57
  > Speaker B>I still get the orange peel.
• 9:59
  > Speaker A>There's a little bit of orange in there. Like burnt orange peel. And a little bit of little maltiness in the nose.
• 10:05
  > Speaker C>I'm getting that malt on the palate too. A little bit of malt. Once you add the water, it's gotten.
• 10:11
  > Speaker B>Better with time in the gloss.
• 10:13
  > Speaker A>Yeah, it's definitely whoppers. It's malted milk balls. Definitely malted milk balls.
• 10:18
  > Speaker B>Justin, what weird note do you have for us today?
• 10:20
  > Speaker D>So on the nose, I thought it was sweet and I got the beamy yeast on it.
• 10:26
  > Speaker B>You do?
• 10:27
  > Speaker D>And then I got tang on the nose.
• 10:30
  > Speaker A>It's no tang.
• 10:32
  > Speaker D>Tang?
• 10:32
  > Speaker A>Tang, like the astronauts drink.
• 10:34
  > Speaker D>Yes.
• 10:34
  > Speaker B>Uh, tang is a fire sharp citric citrus note from the citric acid.
• 10:41
  > Speaker A>Right.
• 10:41
  > Speaker B>I don't get that here.
• 10:42
  > Speaker D>I'm getting it on the news.
• 10:44
  > Speaker B>Really?
• 10:44
  > Speaker D>Mhm. Well, it doesn't hit you with a hair.
• 10:47
  > Speaker A>In his defense, he snorts tang every morning to wake up.
• 10:50
  > Speaker A>So it works. Yeah, they sell it in that big paint can, size one at Costco.
• 10:55
  > Speaker D>And your drug test comes.
• 10:56
  > Speaker B>Well, there's another word that ends in tang.
• 10:58
  > Speaker A>Yeah, that's what she said.
• 11:01
  > Speaker D>That's what she said on the palate. I thought it was sweet, pleasant, unremarkable. And the finish was sweet as well.
• 11:09
  > Speaker B>It was unremarkable. That's the problem.
• 11:11
  > Speaker D>Kind of like a glazed doughnut without the doughnut. Just glaze. Glaze.
• 11:16
  > Speaker C>Actually, I didn't. But I didn't get that sweet as I got bitterness to mine.
• 11:19
  > Speaker C>I mean, it's just, uh, interesting.
• 11:21
  > Speaker B>You're bitter because I'm all single malt.
• 11:22
  > Speaker A>You're sitting really close to harm.
• 11:24
  > Speaker C>Uh, if you move a little closer this end of the table, it rubbed off.
• 11:29
  > Speaker A>Tell you what. Lean this way and see if it's any less better.
• 11:31
  > Speaker D>If you lean this way, you'll smell diabetes.
• 11:33
  > Speaker A>Yeah.
• 11:34
  > Speaker D>It's all what you prefer?
• 11:36
  > Speaker A>Yeah.
• 11:38
  > Speaker B>All right. What, do you got, a rating?
• 11:40
  > Speaker C>I went back to it. It's still.
• 11:43
  > Speaker C>It's still bitter.
• 11:47
  > Speaker B>You're still bitter.
• 11:48
  > Speaker C>I'm still bitter. I must have someone else on my glass than you guys have.
• 11:52
  > Speaker B>Well, uh, it's orangey and malty and it's okay.
• 11:56
  > Speaker A>Yeah, I'm with harm. It's a good first step. I mean, it's the first time they've ever done it, so it's actually. I mean, what I said when I tasted this, it was better than I thought it was going to be. Because, I mean, again, you got 227 years of making bourbon and you're doing something this radically.
• 12:12
  > Speaker B>I've had really a great american single malts out there, and I was expecting Jim beam to come with a stronger candidate for the first time.
• 12:21
  > Speaker D>They need to kick it up to 130 proof and asian for eight years.
• 12:25
  > Speaker C>Just like.
• 12:25
  > Speaker B>Yeah. It needs to be much older and higher proof.
• 12:27
  > Speaker D>Yeah, that's. Most of the things we like are that it's.
• 12:32
  > Speaker C>They didn't have. They have enough product out there that they could have waited on this. I don't think they had to rush it.
• 12:37
  > Speaker B>There was no reason to rush this.
• 12:38
  > Speaker C>Yeah.
• 12:39
  > Speaker B>Four years.
• 12:40
  > Speaker C>I mean, that's just my.
• 12:41
  > Speaker B>What I think number one barrel char. What is that?
• 12:44
  > Speaker D>They want to let ready release stuff.
• 12:46
  > Speaker A>Not four or five board.
• 12:47
  > Speaker B>Sorry.
• 12:47
  > Speaker A>Five years.
• 12:48
  > Speaker B>Oh, five years. So five years still.
• 12:51
  > Speaker A>Yeah. Um.
• 12:51
  > Speaker B>Um. I mean. I mean, I guess it makes sense as a number, but tasting this, I would do that. And a number one barrel char. Why?
• 12:59
  > Speaker A>Yeah, I wouldn't have done number one.
• 13:02
  > Speaker B>I think one of you guys said you could stare at a barrel and make it a better than number one chore.
• 13:07
  > Speaker A>Yeah.
• 13:07
  > Speaker B>Yeah.
• 13:08
  > Speaker A>I could breathe on it hard and toast it that much.
• 13:10
  > Speaker C>Yeah.
• 13:11
  > Speaker A>Uh, number one is like, you know, weighing out in the sun and floors, almost green.
• 13:14
  > Speaker D>Yeah, they didn't even need the new charred oak container because they weren't making bourbon.
• 13:19
  > Speaker A>Well, we're gonna rate the Claremont steep american single malt whiskey. Uh, two six.
• 13:25
  > Speaker A>And we'll be back.
• 13:27
  > Speaker A>Hey, and we're back, and this is our american single malt show. So, we just finished talking about the Claremont steep american single malt. So we're going to be going off to Brent for our next whiskey. So tell us about that one.
• 13:40
  > Speaker C>Thanks, Bob. So, this next whiskey is a new riff.
• 13:42
  > Speaker C>Sour mash single malt. It's 56.9% abv or 113.8 proof, non age stated. So a little bit stronger, uh, than our last one. This is comprised of up to six different mash bills, distilled in their Columbier still and doubler, and slowly matured in a variety of cast types. So the six mash bills include 100% Marie otter.
• 14:08
  > Speaker B>Maris otter.
• 14:08
  > Speaker C>Yeah, that one, too. A classic british ale malt. One, uh, hundred percent golden promise. A classic scotch malt whiskey malt. Okay. Barley wine style after high gravity, heavy bodied barley wine ales. Belgian quadruple style, in the fashion of rich, mellow, trappist ales. 100% scottish peated barley malt. Heavily smoked and pungent, 100% chevy air Harlem heirloom. Well, that one, too. Chevrolet malted barley. An 1820s vintage, vintage english variety of chevalier, you know? So he almost got, um, there.
• 14:50
  > Speaker C>Yes, the one. The one of the note ones that intrigued me on this one is that the heavily smoked. And so I'm thinking right off the bat, oh, my God, I have a peat bomb on my. On my hands or something. But on the, uh. The color of it, this is a nice.
• 15:08
  > Speaker C>This is a nice 97 seventies copper color for penny.
• 15:12
  > Speaker C>Um, on the nose, you really get that oak and sherry and that just that dark fruit and a little bit of. Little bit of lemon, citrus, and just a little wisp of smoke. I thought it was going to be a lot more smoke than it was on it, you know?
• 15:30
  > Speaker B>Well, they don't give us the percentages of each of these.
• 15:32
  > Speaker C>Right, I understand that. And with being six of them, and we don't know how many they used of each, they said up to six.
• 15:39
  > Speaker B>Yeah.
• 15:40
  > Speaker C>Um, you know, we got.
• 15:41
  > Speaker B>They used all six, but the percentage vary.
• 15:44
  > Speaker B>I mean, it's a good effort.
• 15:46
  > Speaker C>Well, on the. So, yeah, so on the palate, the one thing, even after adding water, the one thing is that you almost have to chew through this to get through it. It's like. It's it's like, kind of like a stickiness on the paddled.
• 16:00
  > Speaker B>It's muddled. There's too much going on.
• 16:02
  > Speaker C>Well, yeah, the wall, I think the, um. Um. I think it's. It's, like, overly, like, sherried.
• 16:10
  > Speaker C>Like, I think I get too much of that. Of that sherry and the raisin and, um, it's, uh, the dark fruits that. With the, um, a little bit of, um, oak to it and just the slightest whiff of smoke. So that doesn't part. Doesn't bother me at all. But to me, if you had schizophrenia.
• 16:30
  > Speaker B>And a glass, this would be it.
• 16:31
  > Speaker C>Well, I think they just had. There's too much going on here. Yeah, that there's that. That you can't focus on any one.
• 16:37
  > Speaker B>Thing that grow with multiple personalities that you dated in college.
• 16:40
  > Speaker A>Yeah.
• 16:41
  > Speaker C>It's just the finish.
• 16:42
  > Speaker A>It's just party of ten.
• 16:44
  > Speaker C>Right. Right. I mean, I just wrote too much, you know? I mean, it's.
• 16:49
  > Speaker C>There's too much going on here and, uh, too much going on and not enough for me.
• 16:56
  > Speaker B>Yeah. It's so weird.
• 16:59
  > Speaker B>Justin, what do you think it is?
• 17:01
  > Speaker D>An american single malt infinity barrel. Yeah, that went wrong.
• 17:07
  > Speaker B>I think every infinity barrel goes wrong. I've never had an infinity barrel.
• 17:09
  > Speaker C>Well, an infinity barrel equals.
• 17:14
  > Speaker D>I mean, the nose started out as dumpster fire, and then the smoked peated mash component of the six kind of became dominant. But then when you drink it, it's hopelessly.
• 17:26
  > Speaker B>I don't think it goes dumpster fire. I think it's more interesting.
• 17:28
  > Speaker D>It started there.
• 17:30
  > Speaker C>I mean, this is gonna be a. This is what I'm gonna call the geek whiskey. You really, truly here. Yeah. Cause you're gonna. I mean, you can take out a million things, right?
• 17:37
  > Speaker B>But they don't go together.
• 17:38
  > Speaker C>So many things. And if you just had one or the other. Or the other, I think it was a great thing. But you.
• 17:46
  > Speaker C>But one gets taken over by the other, and then it gets taken over by something else, and. And they don't blend well together.
• 17:53
  > Speaker B>I mean, you can see that they're trying, and I'm happy for them. Bob?
• 17:59
  > Speaker A>Well, I mean, we've done a lot of new riff on the show, and they're a solid producer. They make excellent whiskey.
• 18:06
  > Speaker C>Exactly.
• 18:07
  > Speaker A>And, I mean, honestly, the worst one we've ever had. Still really pretty damn good.
• 18:12
  > Speaker B>This is the worst one we've ever.
• 18:13
  > Speaker A>I think this is the worst one we've had. Um, and I think it's. I honestly, and I. Again, I think it's literally somebody just went, you know what, what barley's do we have available? Well, there's like these six that we could get fairly easily. Let's do all of them. You know, it was, it's like somebody was just trying way too hard.
• 18:30
  > Speaker B>Pair back, pare back and be more specific.
• 18:33
  > Speaker A>You're trying to do way too many things all at the same time. It's cluttered, it's, it's, it's clumsy. It, it all doesn't go together. The Maris otter and the golden promise, if you'd have done just one or the other, would probably be fantastic. But the two of them aren't made to work together.
• 18:50
  > Speaker B>I've, I've, uh, the only hundred percent Marist otter I've ever had is Doctor Bill Lumsden's Glenn Morris. Maris Otter one.
• 18:56
  > Speaker A>Yeah.
• 18:57
  > Speaker B>And that's my least favorite. Yeah, you could. I can live without Maris Otter if you do golden promise.
• 19:02
  > Speaker A>But if you take Maris Otter and then five others, it's, it's never going to work. It's just, I think they, I think they were doing a shotgun approach, which is not, uh, not what they've done in the past.
• 19:13
  > Speaker A>I think they got a good way to kill people.
• 19:15
  > Speaker B>It's a shotgun.
• 19:16
  > Speaker A>I think they just got carried away and they just tried to do too much in one bottle.
• 19:20
  > Speaker D>Just point.
• 19:21
  > Speaker A>Yeah. I think they overextended. They tried to do too much in one bottle and I think they need.
• 19:26
  > Speaker B>Done the golden promise and m the Scottish. The peated one.
• 19:29
  > Speaker A>Yeah.
• 19:30
  > Speaker B>I think I'd be happy.
• 19:30
  > Speaker A>Exactly. Yeah. It's, um. It's like they're searching for all the answers in one expression.
• 19:36
  > Speaker B>It's not bad. It's not. The worst was.
• 19:38
  > Speaker A>No. Oh, no, no, it's not.
• 19:40
  > Speaker D>Unfortunately, it doesn't come to forties.
• 19:42
  > Speaker A>It's cluttered. It doesn't make any sense when you drink it.
• 19:44
  > Speaker B>Siding. If you like girls who are crazy.
• 19:47
  > Speaker A>Yeah, that's crazy.
• 19:48
  > Speaker B>Girls with the eyes. Yeah, yeah, yeah.
• 19:51
  > Speaker B>Rating.
• 19:53
  > Speaker A>Well, we're gonna.
• 19:54
  > Speaker D>For the girls are this spirit.
• 19:57
  > Speaker B>The girls automatically get bumped up.
• 19:59
  > Speaker A>The girls just cost you a house and a car and your credit rating. Um, but, uh, we're gonna rate the new riff. Uh, sour mash single malt.
• 20:07
  > Speaker A>Um, two sips.
• 20:09
  > Speaker B>Well, isn't that nice?
• 20:10
  > Speaker A>So that's gonna bring us to our next whiskey and we're gonna have Justin tell us about that one.
• 20:14
  > Speaker D>Oh, my favorite union horse revivalist american single malt. 48% alcohol by volume or 96% proof. I'm sorry, 96 proof.
• 20:28
  > Speaker D>And it's non age stated. I blame the alcohol. I blame the alcohol to revivalist american single malt whiskey is a small batch whiskey made from 100% malted barley, handcrafted using three styles of barley odyssey chocolate and caramel malts.
• 20:48
  > Speaker D>Don't, uh, mind my, uh, fighter jet in the background. Age four years plus and non chill filtered. Each bottle is hand numbered and signed by master distiller and co founder Patrick Garcia.
• 21:03
  > Speaker B>So he's got an irish first name.
• 21:05
  > Speaker D>And a spanish last name on this one.
• 21:08
  > Speaker D>I got the nose of a dumpster fire.
• 21:12
  > Speaker D>The palate was pool chalk.
• 21:21
  > Speaker C>Come on. Go on.
• 21:22
  > Speaker D>Finish was the pool disc that floats around in the pool.
• 21:26
  > Speaker C>What an eccentric performance.
• 21:27
  > Speaker B>You really got a lot of chlorine. I did.
• 21:29
  > Speaker D>I did.
• 21:30
  > Speaker A>You inhaled too much chlorine as a child.
• 21:32
  > Speaker C>Oh, my gosh.
• 21:32
  > Speaker D>There's no doubt about that. What did you think?
• 21:35
  > Speaker D>Hermeat?
• 21:36
  > Speaker B>Uh, thanks, Justin. I mean, I think the color is a gorgeous copper. It's nice, deep, and burnished. Yeah.
• 21:43
  > Speaker C>Oh, my God. Looking at it, you're gonna. It's got so much promise in the color alone.
• 21:47
  > Speaker B>Yeah. So. And then you smell it, and I get this beautiful caramel. Those beer malts coming out. It's got that beery note, and then there's that whiff of chlorine he gets from the swimming pool. It's like. It's like being out on a hot day by the pool, and you smell that beer, and you smell that little bit of chlorine and maybe some sea salt. And there's orchard fruits, there's pears, there's apples, there's peaches.
• 22:14
  > Speaker C>That chlorine disc might be floating too close to us on the side of the pool here today. That's all.
• 22:19
  > Speaker B>I mean, it's. It's always goes to whatever part of.
• 22:22
  > Speaker D>The pool you're in. You notice flavor you get.
• 22:24
  > Speaker B>You get that sharp barley note. Um.
• 22:27
  > Speaker B>Um, it's kind of more beery than it is scotchy, which I feel like is a fault that a lot of american single malts do. They all. They all start going too beery. And this is where. This is to me.
• 22:41
  > Speaker B>It's. I don't want to taste beer in my single malt. I want the barley.
• 22:46
  > Speaker B>I don't need. It's not hopped, but I can almost. It fools me. Anything. It's hopped.
• 22:52
  > Speaker B>Uh, what do you think, uh, Brett?
• 22:54
  > Speaker C>Yeah. So I. My nose, I put barley malt.
• 22:57
  > Speaker C>Barley malt. Barley malt. And the palette there, I got, uh, I got, like, a powdered chocolate and barley. Like, you know, that, like that powdered, nesty chocolate this is not the one.
• 23:08
  > Speaker B>I got the chocolate on. I think there's nothing, you know, and.
• 23:11
  > Speaker C>A little bit of barley and malt. I mean, it was.
• 23:14
  > Speaker C>It was very. It wasn't enough expressions and enough variants in the. In the palette for me. It was kind of basically sort of one note, almost even, um, after I added water, I did just to. I just couldn't pull out enough different elements to it to make it to my. You don't get the orchard fruits.
• 23:34
  > Speaker B>You don't get the apples and pears. It's almost like.
• 23:37
  > Speaker B>It's almost like it's going scotchy, but it's too, too beery for me.
• 23:43
  > Speaker B>There. It's almost there. I see a chocolate powder coming out now.
• 23:46
  > Speaker A>Yeah, well, it's a chocolate malt. That's. I'm definitely getting the chocolate malt on it, but I'm. I'm with harm on this one. This is leaning more in toward, like, a chocolate malt stout to me than it is.
• 23:57
  > Speaker B>Yeah.
• 23:57
  > Speaker A>A malt whiskey. And it doesn't have to be a, uh, scottish malt whiskey.
• 24:02
  > Speaker B>You don't have to do scottish style.
• 24:03
  > Speaker A>It can be an american style whiskey, but this one is.
• 24:07
  > Speaker A>If you told me that this was a, ah, malt whiskey finished, and a chocolate malt beer cask, I'd go, oh, yeah, yeah.
• 24:14
  > Speaker B>I would say it's like a taste of beer.
• 24:15
  > Speaker A>If you're. If you're a beer geek, you'd love this.
• 24:18
  > Speaker A>Absolutely love.
• 24:19
  > Speaker C>I think that they're. That's their. That's their audio targets, you know, their target audience.
• 24:23
  > Speaker A>And if it is, you know, so they're nailing it.
• 24:27
  > Speaker C>Right.
• 24:27
  > Speaker A>It's, uh. Uh, yeah, that chocolate malt comes out. I mean, the maltiness is there. That sort of dry cocoa is there. I do get the fruit in it, but it's, uh. I'm with harm it williams. A little more berry for me.
• 24:42
  > Speaker C>Barely malt chocolate powder. Chocolate.
• 24:44
  > Speaker B>Yeah. Barely barley.
• 24:45
  > Speaker A>Yeah.
• 24:46
  > Speaker C>Yeah.
• 24:47
  > Speaker A>And again, if it was, you know, a chocolate malt stout, aged, then I'd go, well, okay, I'm expecting that. I'm not expecting that on this, because it's not a finished whiskey. So, um, you know, it was definitely, uh, it was definitely different.
• 25:03
  > Speaker A>Um, I think it was fairly well made. Just, uh, not exactly the taste I'm looking for. So, uh, we're gonna rate the beer drinkers. Yeah. If you're a beer drinker, you'll love this one.
• 25:15
  > Speaker C>Yeah, love it.
• 25:17
  > Speaker A>So union, uh, horse revivalist, uh, american single malt. We're gonna be giving, uh, two sips.
• 25:23
  > Speaker B>Well, isn't that nice?
• 25:26
  > Speaker A>So that brings us to our next one.
• 25:29
  > Speaker C>Tell us about that.
• 25:30
  > Speaker A>Bob is from westward. Um, westward was born in Portland by master distiller Christian Krogstad and co owner and CEO Thomas Mooney. They began distilling whiskey in 2004, along with other spirits.
• 25:44
  > Speaker A>Many, uh, startup distilleries create unaged spirits as means to finance the long aging process from making whiskey. One of those spirits that they created, aviation gin, was noticed by a somewhat well known movie, uh, star kind of guy. You might have seen him on tv, hockey. That now, um, became a really big hit.
• 26:04
  > Speaker A>Mhm. Um, after selling off the brand, they now have the time and resources to focus on their whiskey to make their single malt. They began by brewing an artisanal, uh, american ale from scratch using locally malted barley ale, yeast, and a slow, low fermentation temperature. Distilled twice in low reflex pot stills, the spirit is aged in new, lightly charred american oak barrels before the barrels are blended in small batches to achieve the signature flavor.
• 26:31
  > Speaker B>So this is that beer?
• 26:34
  > Speaker A>Yeah.
• 26:34
  > Speaker B>Made into whiskey.
• 26:35
  > Speaker A>Yeah. So the expression we're gonna be tasting first is the westward whiskey. Sautern, uh, cass 45% abv, 90 proof. That was released to members of the westward whiskey club.
• 26:46
  > Speaker A>It's finished for 14 months. And sautern, uh, cast from one of France's grandkids class estates, um, got a nice burnt bronze color to it.
• 27:00
  > Speaker A>It's got a sweet nose.
• 27:04
  > Speaker A>There's a little bit of citrus in there, a little bit of vanilla, a lot of honey. Very, very, very sweet nose on the palate.
• 27:16
  > Speaker A>Hmm.
• 27:17
  > Speaker A>Mhm.
• 27:20
  > Speaker A>On the palate, also sweet.
• 27:23
  > Speaker A>A little bit of fruit, a little bit of honey, a little bit of oak. Very nutty. A lot of nuts in this.
• 27:32
  > Speaker B>I'm getting a lot of tropical fruit. Not just a little bit.
• 27:35
  > Speaker C>Oh, it's all tropical fruit now.
• 27:38
  > Speaker D>This reminds me of that, um, Tropical Jefferson's. I did the tropics.
• 27:49
  > Speaker A>Yeah, the drops. Tropics, yeah.
• 27:51
  > Speaker D>Or the Buchanan's pineapple. It's kind of like, it's.
• 27:55
  > Speaker B>Yeah, it's reminiscent of both this pineapple.
• 27:57
  > Speaker C>On there and you got some like mango and, uh.
• 28:01
  > Speaker A>Oh, the fruit comes out with water. I got.
• 28:03
  > Speaker C>Yeah, yeah. You add that little bit of water to it.
• 28:07
  > Speaker A>Yeah. It's a tropical fruit bomb once you put the water in it.
• 28:09
  > Speaker D>So this stuff will give you a senior moment if you're not careful. That's all right.
• 28:14
  > Speaker B>This is the best one we've had so far.
• 28:16
  > Speaker A>It's called a stroke, Justin Stroke. Yeah.
• 28:18
  > Speaker D>Another one.
• 28:19
  > Speaker C>This is the best one we've had so far.
• 28:21
  > Speaker D>Had one, the last show.
• 28:23
  > Speaker C>The honey and, uh, the tropical fruits and the nuts just really work well and blend well together. Well.
• 28:28
  > Speaker A>When we first opened it up, it was kind of closed. And I thought, oh, maybe this is not a. Maybe they got a bad sautern cask. You know, maybe it was a little off, but once it got a little air to it, it opened up, and it blasted very nice. And with a little bit of water, that tropical fruit really comes out.
• 28:43
  > Speaker B>But but I'm putting some water in the first time right now.
• 28:45
  > Speaker A>But again, it it makes sense. I mean, westward is known as. As, you know, one of the better american single malt producers.
• 28:52
  > Speaker B>You know, uh, my problem is all the american single malt guys, not all of them. They always play with hopped barley.
• 28:59
  > Speaker A>Yeah.
• 28:59
  > Speaker B>Why do the hops?
• 29:00
  > Speaker A>Um, because so many of them are from the Pacific Northwest, and they're such beer geeks, they can't let it go.
• 29:05
  > Speaker B>Yeah.
• 29:06
  > Speaker A>And I wish they would, because I just, like, I'm sick of hops. But, you know, I mean, westward is.
• 29:13
  > Speaker B>This is a one of the better of that with. Oh, yeah, hops.
• 29:16
  > Speaker B>That's nice.
• 29:17
  > Speaker A>Oh, yeah.
• 29:18
  > Speaker B>But I don't. I would rather them not do this.
• 29:21
  > Speaker A>Hmm.
• 29:22
  > Speaker B>It's very fruity, though. It's very fruity.
• 29:26
  > Speaker C>Yeah. On the finish, you get a little bit of a, uh, you know, like a little bit of a tobacco finish on it. You know that tobacco leaf finish that. Yeah, we know that comes with the.
• 29:34
  > Speaker C>Comes with the fruitiness.
• 29:36
  > Speaker B>It's like, good effort. I mean, I would not pour this out.
• 29:40
  > Speaker C>No, you pour me some.
• 29:41
  > Speaker B>I'd enjoy it.
• 29:42
  > Speaker D>I like to make an ice cream out of this.
• 29:45
  > Speaker B>Oh, yeah. That'd be a good idea.
• 29:46
  > Speaker D>Yeah.
• 29:47
  > Speaker A>Yeah.
• 29:48
  > Speaker C>Like.
• 29:48
  > Speaker A>Oh, like a white chocolate ice cream with this m blended in.
• 29:51
  > Speaker D>Yeah.
• 29:52
  > Speaker B>So, doll, more, one time have a dessert, uh, glaze made with Guinness.
• 29:58
  > Speaker A>Yeah.
• 29:59
  > Speaker B>Put that on ice cream.
• 30:01
  > Speaker D>Oh, yeah.
• 30:01
  > Speaker B>Yeah.
• 30:02
  > Speaker C>You can do that.
• 30:03
  > Speaker D>Sounds good.
• 30:04
  > Speaker B>So this works.
• 30:05
  > Speaker A>We're going to be rating the westward whiskey, uh, sautern cask. Uh, well deserved. Three sips.
• 30:12
  > Speaker B>Interesting. I want to give it a higher rating, but it's not quite there yet.
• 30:15
  > Speaker A>Yeah, yeah, it's close.
• 30:17
  > Speaker D>It's because it's not ice cream yet.
• 30:18
  > Speaker B>It's not ice cream yet.
• 30:21
  > Speaker A>All right, so we're going to our next one. We're going to have harm tell us about that one.
• 30:24
  > Speaker B>Okay, thanks, Bob. This is another expression from westward. This is Cannes artisan sourdough single malt whiskey. 45% abv, or 90 proof, 100% Pacific Northwest two row pale malt. For this expression. The westward reached out to James Beard award winning baker Ken, uh, folk forkish or, uh, fox forkish, and used his new french sourdough layer. Levine, uh, what's loving?
• 30:53
  > Speaker A>It's a, uh, sourdough culture.
• 30:55
  > Speaker B>In place of their usual pale ale yeast, this, uh, releases a blend of four different vintages between two and six years old.
• 31:07
  > Speaker B>The color is a beautiful old gold.
• 31:11
  > Speaker B>And, uh, let's see what I've got on my notes here. The nose. Okay. So the rye does come out.
• 31:20
  > Speaker B>I get that rye spice and peppermint and honey, and it smells like a sourdough loaf. It really does. The sourdough comes out. So I get some minty spice and herbs and bread.
• 31:38
  > Speaker B>It's all on the palate. And the finish, though, is different. Cause I get peaches and plums and chocolate and vanilla beans. And then on the very end, it's York peppermint patty.
• 31:53
  > Speaker B>It's interesting and weird. I don't know what to make of this. Brent, what do you think?
• 31:58
  > Speaker C>Yeah, I agree with you that this tastes like a sourdough in a glass, in a way, with.
• 32:04
  > Speaker B>But with the York peppermint patty.
• 32:05
  > Speaker C>Well, I mean, uh, you get. But you also get that butterscotch on the palate. Um, and you get, uh, I mean, there's some herbs there that I can't distinguish that just kind of pop a little bit. But you know what?
• 32:20
  > Speaker C>We'll be back and talk about this after the break.
• 32:24
  > Speaker B>And we're back, and Brent was saying what?
• 32:27
  > Speaker C>Well, I'm saying that this is when you need to add water to.
• 32:30
  > Speaker A>Absolutely.
• 32:30
  > Speaker C>You really get that. You really get that. The butterscotch comes out on it. The softness comes out on it. You get those, you know, that vanilla bean on the palate comes out, um, everything, like, pops a little bit. And it's really got this nice softness in the mouth.
• 32:43
  > Speaker B>Damn it, Brent, how are you schooling me on water? I'm the one who does that. You're absolutely right.
• 32:48
  > Speaker C>You know, so it's just, uh, it's very, it's a, it's very nice. I mean, this is a pleasant drinker. You could. You could sit and drink this for a little while. Not all night, but, you know, for a couple drinks, and before you switch over to something else.
• 33:02
  > Speaker B>Yeah. Ah, I think I agree with you.
• 33:04
  > Speaker C>You know, Justin really improved this. Justin, what do you think?
• 33:07
  > Speaker D>So, yeah, you were really right about the water. Now it tastes like a good sourdough bread. With Kerrygold butter. And if you want to drink that, well, this is the drink for you.
• 33:19
  > Speaker A>No suntan lotion?
• 33:20
  > Speaker B>No, not on this one. I still get the York peppermint patty on the finish.
• 33:24
  > Speaker A>Oh, yeah. No, it's.
• 33:25
  > Speaker D>There is a mint.
• 33:26
  > Speaker A>Yeah.
• 33:27
  > Speaker D>It's like M MGP made sourdough bread with Kerrygold butter.
• 33:32
  > Speaker C>Yeah.
• 33:32
  > Speaker A>This one, after sitting in the glass and adding water to it, I mean, it significantly went up in my score.
• 33:39
  > Speaker B>Oh, yeah.
• 33:41
  > Speaker A>I'm really enjoying it a lot more now. This, uh, is. This is very interesting. And again, we had one not too long ago where they tried to do everything all in one bottle. This they're just doing one thing. They're, you know, they're basically substituting their yeast for the sourdough starter. That that's the only thing they're changing.
• 33:59
  > Speaker B>And it's all two row barley, which is fine.
• 34:01
  > Speaker A>And this. This all worked. This this worked fine. So I think this one was a winner. So we're gonna be giving the, uh, westward and Ken's art, as in sourdough single malt whiskey. A well deserved three sips.
• 34:12
  > Speaker B>Interesting. It's another one that's close to four.
• 34:14
  > Speaker A>Yeah. All right. We're gonna have just. Or Justin. We're gonna have Brent tell us about the next one.
• 34:19
  > Speaker C>Thanks, Bob. This one is the westward whiskey. Cognac. Or as I like to say, cognac sink casks.
• 34:25
  > Speaker B>This is Merck. That's cognac.
• 34:27
  > Speaker C>This is cognac.
• 34:28
  > Speaker A>He likes his Philip mignon with his cognac. Wait.
• 34:32
  > Speaker C>A single malt whiskey is 45% ABV or 90 proof. It's 100% two row malted barley. So this is another whiskey club exclusive. This expression was finished for a year in casks that had previously been aged in, uh, exo, cognac cask or cognac cask. For more than 40 years. That's a long time, you know.
• 34:55
  > Speaker B>So the requirements for exo is ten years. So 40 year cognac is really nice stuff.
• 35:00
  > Speaker C>Yeah. The, uh, the color on this one is a nice again, it's a nice late, uh, seventies, early eighties. Copper color.
• 35:09
  > Speaker B>Very deep.
• 35:10
  > Speaker C>Um, yeah, it's, uh, on the nose. Um, I'm getting some, like, croissants. Um, I'm getting a little bit of ginger, some clove. Getting just a little bit of a. Like a pear on there. And then on the palate.
• 35:31
  > Speaker C>Mmm. Oh, that's got a nice, creamy mouthfeel all the way around. You get to. Oh, yeah. And this apricot is like this. Like a banana bread. Um, like a nice banana bread, like made from like old bananas, not new bananas, but like, you gotta use old ones.
• 35:51
  > Speaker C>Yeah, yeah. They gotta be, they gotta be the black bananas and put them in there. You get that, you get that right on the palate and a little bit of a, um, little bit of a melon flavor. And then on the finish, it's just.
• 36:03
  > Speaker B>More than a little bit for me. I got a lot of melon.
• 36:05
  > Speaker C>Yeah, that's, uh, uh. And then on the finish, you just get this nice, smooth. It's not a long finish. It's more like a medium finish, but it's a fruity, um, smooth finish. It's. There's no, there's no harshness to it or anything.
• 36:20
  > Speaker A>This is, this is another one that is significantly improved with the time in the glass for me. Yeah, it's significantly. And, and with water, again, another step up for me.
• 36:31
  > Speaker C>There's.
• 36:32
  > Speaker B>I agree with you, Bob. You're right.
• 36:33
  > Speaker C>This is really nice. Uh, uh, a little time in the.
• 36:37
  > Speaker B>Glass a little bit. Couple drops of water if you want to. You would use ice cubes.
• 36:41
  > Speaker C>Wait a little bit. If you just, if you have patience on this one. And just wait it out a little bit.
• 36:45
  > Speaker A>The cognac had, had almost a sharp edge, almost a burnt finish to it. And when we first poured it. But now that it sat out in the glass for a good hour and a half, um, and with a little bit of water, now that beautiful cognac is opening up and now I'm really seeing it.
• 37:02
  > Speaker A>It's, this is, I'm with you. This is so soft and round and.
• 37:06
  > Speaker B>Really, on this cognac, this old, you get that rancio, they nutty.
• 37:12
  > Speaker A>Um, and it was overpowering. But now it's, it's, it's settled down and it's lovely.
• 37:16
  > Speaker B>But I'm not getting the lighter floral notes, which I expect with good cognac too. But the floral notes are gone. But the rancias there, it's turned into.
• 37:26
  > Speaker C>Those melon notes instead of a floral note.
• 37:28
  > Speaker B>Yeah.
• 37:28
  > Speaker C>You know, there's, it works.
• 37:30
  > Speaker B>It works well.
• 37:30
  > Speaker A>There's a little bit of raisiny in the top note. Yeah. This one is significantly changed.
• 37:37
  > Speaker C>This one is a whiskey club exclusive. Is going to be happy. They're happy with this one.
• 37:42
  > Speaker A>Yeah. And if you get it popped cork, let it sit for rest of the day with the cork off and, and then drink it and you're going to be thrilled. What do you think?
• 37:50
  > Speaker D>Just this is the. I, uh, just retired from 30 years in the government cognac.
• 37:56
  > Speaker D>Whiskey. It is smooth, it is long. Is going to appeal to certain demographic of really hard working people who've done a mindless job forever and now want to enjoy the rest of their lives.
• 38:11
  > Speaker B>Why? What do you.
• 38:14
  > Speaker A>So, postal workers, basically MTA, postal workers. Same guys who go crazy with an AK 47. Okay, great. Nice.
• 38:21
  > Speaker D>But if they don't go that way, they get this bottle.
• 38:24
  > Speaker A>Okay, so we should be air dropping it, then.
• 38:26
  > Speaker B>So we finished our beer in a cognac cask, right? There you go. Um, all right.
• 38:36
  > Speaker A>I have nothing else to add to that one.
• 38:38
  > Speaker A>Um, so we're going to be rating the westward whiskey cognac. Uh, gas, a single malt. Uh, well deserved. Three sips.
• 38:47
  > Speaker B>Interesting.
• 38:49
  > Speaker A>So that brings us to our next whiskey, and we're gonna have Justin tell us about that one.
• 38:54
  > Speaker D>Oh, you can regret that. Western. He has whiskey elements.
• 38:58
  > Speaker A>You walked in the door.
• 39:00
  > Speaker D>High desert to Klamath Basin. 45% alcohol by volume or 90 proof. It's 100% Oregon malted barley.
• 39:11
  > Speaker B>This was our high plains drifter theme.
• 39:13
  > Speaker D>High plains drifter.
• 39:17
  > Speaker D>If you like the Beastie boys, you might get that reference.
• 39:19
  > Speaker A>No, I'm a Quinn Eastwood fan. Sorry.
• 39:21
  > Speaker B>Yeah, I remember the movie.
• 39:24
  > Speaker D>So, westward whiskey elements. High desert to the Klamath basin is entirely sourced from Oregon, including two row spring barley developed at Oregon State University.
• 39:36
  > Speaker D>Prized for its flavor, the varietal is called full pint and is grown all amount all around Klamath.
• 39:45
  > Speaker D>This expression also includes a select blending from barley grown and malted in Madras, the central high desert, which was finished in Gary, Anna, Oregon.
• 39:59
  > Speaker D>White oak casks from Oregon barrel works, the Pacific Northwest, only cooperage.
• 40:05
  > Speaker B>So I am confused. Madras is a state in India?
• 40:09
  > Speaker D>That is correct.
• 40:10
  > Speaker B>But this is Madras in Oregon.
• 40:12
  > Speaker D>That is also correct.
• 40:14
  > Speaker B>That's weird, man.
• 40:16
  > Speaker D>So we got on the nose.
• 40:17
  > Speaker B>I believe in America, they call it Madras.
• 40:19
  > Speaker D>Yeah, Madras.
• 40:20
  > Speaker C>Well, I would call it Madras.
• 40:22
  > Speaker B>Matt's Madras. It's Madras, dude.
• 40:24
  > Speaker A>It's Madras.
• 40:26
  > Speaker B>Madras. Go ahead.
• 40:29
  > Speaker D>So this is.
• 40:30
  > Speaker B>Does it taste orange? Red? And what's. What's Madras?
• 40:33
  > Speaker B>Colors.
• 40:33
  > Speaker D>This is what, orange, red, white.
• 40:35
  > Speaker B>Yeah.
• 40:35
  > Speaker D>Christmas smells like after grandma's bacon.
• 40:38
  > Speaker D>The fruitcake. Uh, that's the nose on the palate.
• 40:47
  > Speaker D>Got, like, that raw brown sugar muddled.
• 40:54
  > Speaker D>Little bit of, um, dark cream. The finish, you get, like coffee sponge cake. I thought it was decent.
• 41:04
  > Speaker D>What did you think, harmit?
• 41:08
  > Speaker B>It tastes like the colors of Madras.
• 41:11
  > Speaker B>Plaid, red, blue, orange, gold. It's all there, man. It's all there. It's dark floral notes, like you said. Uh, I get ripe red apple. I got chocolate milk, chocolate and flowers, butterscotch, uh, and coconut and toffee and figs.
• 41:31
  > Speaker B>It's a mix. It's complex, but it's not crazy.
• 41:36
  > Speaker B>Like that other one where they threw everything into the wall.
• 41:40
  > Speaker B>This, I can pick out flavors, and I can be happy with this. I mean, it's quite good.
• 41:46
  > Speaker B>Just, I mean. Brent.
• 41:47
  > Speaker C>Yeah. So the, uh, right off the bat, I got.
• 41:50
  > Speaker C>I got these, uh, floral notes on the, uh, on the nose and a little bit of, ah, sugar. Like sugar.
• 41:56
  > Speaker C>Sugar. And flowers, um, adding water to it. They kind of, like, toned it down a little bit, and then, and then it brought it back to life on it. You know, for the, for those floral notes on the palette. My thing is chocolate milk with butterscotch and flowers.
• 42:15
  > Speaker C>That's. I mean, I don't know how to describe it, but it's just like, if I had chocolate milk and I drank it with butterscotch and, uh, and flowers, this is kind of the note I get for, from it.
• 42:24
  > Speaker B>You know what's missing from this? The citrus note. If it had a citrus note, I think it would even be better. But the, the flowers and the chocolate and the butterscotch work.
• 42:32
  > Speaker C>Yeah, they, they all kind of work together. And it's creamy, you know, so you get the, you know, it's like that. You know, when you're, when you're on the finish, you kind of get like that, you know, like that, uh, like that butter cake or the, you know, that, that you, you're finishing up on, you know, for your dessert and stuff. It's just a really nice blend. I enjoy this one.
• 42:54
  > Speaker B>Kind of deserty.
• 42:55
  > Speaker C>Yeah, very much kind of deserty, Bob.
• 42:58
  > Speaker A>Not so much sweet deserty, but just deserty. Dessert.
• 43:01
  > Speaker C>Yeah, like, you know, because, like, a pound cake is not, like, sweet, you know, but it's, you know. Yeah, like that.
• 43:07
  > Speaker C>So.
• 43:08
  > Speaker B>Well, I had, uh, I had a really great, um, bread pudding for dessert during the Kentucky Derby. Man, let me tell you.
• 43:15
  > Speaker D>Nice.
• 43:16
  > Speaker A>I think one thing we're seeing here is there's, there's a trend with the ones from westward. Open them. Open them. Let them sit.
• 43:24
  > Speaker C>And let them sit at a little.
• 43:25
  > Speaker A>Bit of water because everyone tried. So far as we've gone on, the longer these have sat and got some oxygen and especially with a little bit of water, every one of them has gotten better than when it first opened up. And this one's delicious.
• 43:40
  > Speaker A>I mean, this one's really, really, really nice. I mean, it's got a great.
• 43:44
  > Speaker B>This is distinctly american.
• 43:46
  > Speaker A>Yeah. Oh, no, it's distinctly american, which is great.
• 43:49
  > Speaker A>That. That's fantastic. That's what we're looking for, is we're looking for american single model for scotch.
• 43:53
  > Speaker C>I'll drink.
• 43:54
  > Speaker A>Scott.
• 43:54
  > Speaker B>Gary on oak.
• 43:56
  > Speaker A>Who?
• 43:56
  > Speaker B>What did he mention this was in Guerriana?
• 43:59
  > Speaker A>Yeah, yeah.
• 44:00
  > Speaker B>But this is the, uh, type of oak that's, uh, corset scary on a is a, uh, oak found in the northwest part of America. It's different from, course, the Salvador that they use for bourbon.
• 44:11
  > Speaker B>Uh, it takes longer to grow. It's got tighter grain. It's, um, curvy.
• 44:16
  > Speaker A>It's hard. It's a pain. Pain to work with, but this is. This is lovely. I mean, it's got a great nose. It's just. It's like Christmas cake and a little bit of fruitcake mixed in.
• 44:32
  > Speaker B>Not. Not as. Not as much dried fruit as a fruitcake. It's more floral.
• 44:37
  > Speaker C>Yeah.
• 44:40
  > Speaker A>Butterscotch m comes through. It's got a lovely, creamy palate to it. It's. I mean, it's quintessentially american malt, but really done well.
• 44:49
  > Speaker B>I really enjoy stuff finished in Gary on. Remember m.
• 44:52
  > Speaker B>We had that Westland stuff in Ariana.
• 44:55
  > Speaker A>Gary on has a very distinct Washington state.
• 44:58
  > Speaker B>This is from Oregon.
• 44:59
  > Speaker A>Yeah. So, you know, excellent whiskey.
• 45:02
  > Speaker A>So we're going to be giving the westward, uh, whiskey, uh, elements, high desert to, uh, klamath basin. Uh, well deserved. Three sips.
• 45:09
  > Speaker B>Interesting.
• 45:11
  > Speaker A>So that takes us to our last one, which is the westward milestone. Single malt whiskeys, 43% abv, 86 proof.
• 45:20
  > Speaker A>Um, westward whiskey milestone is a new annual release. It was created using a 21 batch barrel solaris system that includes some of their most precious whiskeys.
• 45:30
  > Speaker C>I love the Solaris system. Want to tell people about that really quick?
• 45:33
  > Speaker A>Basically, imagine a pyramid of barrels. You start filling them at the top, and as you fill them at the top, you. Drake, take off of that. Put it in the next one.
• 45:41
  > Speaker C>Put it in the next one.
• 45:41
  > Speaker A>Put it in the next one. Next row down. Next row down. Next row down.
• 45:44
  > Speaker A>So by the time you get down to the bottom, it's got elements of whiskey that is much, much older and smaller elements of the whiskey that is younger. So you're basically sort of blending it out.
• 45:57
  > Speaker C>It's a great system. I don't know that everybody understands what the Solaris system was.
• 46:01
  > Speaker B>I thought Solaris started on the bottom, went to the top.
• 46:04
  > Speaker A>Yeah. Bottom and top. Yeah.
• 46:05
  > Speaker B>Yeah. So you have more of the younger barrels, and you have fewer older barrels.
• 46:09
  > Speaker D>Should always start at the top and go to the bottom.
• 46:12
  > Speaker A>So once you get to the top.
• 46:13
  > Speaker B>You'Ve got drop down. That's that trickle down economic.
• 46:16
  > Speaker A>You've got elements of each vintage in there. So, um, but this one here, let's see, it's got a really nice bronze color to it. It's got a nice rim, bright, very clear on the nose. It's just honey.
• 46:41
  > Speaker A>It's got a nice nuttiness to it.
• 46:44
  > Speaker B>I get candied orange peel and lemon peel.
• 46:46
  > Speaker A>Yeah, there's definitely candy and orange in there. I don't know about lemon, but I'm definitely getting the orange.
• 46:53
  > Speaker A>And then on the palate.
• 46:55
  > Speaker A>Hmm.
• 46:59
  > Speaker A>On the palate, I get a, like a px kind of sherry raisiny sort.
• 47:07
  > Speaker C>Of note to it comes, that comes through fast and furious.
• 47:10
  > Speaker A>There's that raisin enos to it, a little bit of dark fruit, a little bit of cinnamon. And that nuttiness goes right through. It's it's, you know, it's like a nutty, kind of like a nice nutty sherry.
• 47:23
  > Speaker B>Um, I got almonds on the nose.
• 47:26
  > Speaker B>It sounds on the same. On the palate.
• 47:27
  > Speaker A>Right on the palate. It's more darker nuts for me, it's more like walnuts.
• 47:33
  > Speaker B>Um, because a lot of dark nuts. Have you, Bob?
• 47:36
  > Speaker A>Oh, yes. All the time. That's what she said. Um, but delicious. What'd you think, Brent?
• 47:43
  > Speaker C>Yeah, this one was my, actually, my favorite from all of them today. So, um, I had higher regards for this one than most of you guys.
• 47:51
  > Speaker B>But it's gotten better as it sat in the glass.
• 47:55
  > Speaker C>Right. But, yeah, on the palate, I get that raisins, those dried fruits, um, the little bit of nuttiness to it and stuff that follows through on the, on the finish. Finish. To get this nice brown sugar coating. Brown sugar coating, baking spices. I, uh, love it.
• 48:11
  > Speaker B>Harm, I would go out of my way for this one. I didn't. When I first poured it and tasted it, I liked it. I didn't love it. But now with air and water, I love it.
• 48:21
  > Speaker A>Yeah, this one's fantastic. What'd you think, Jess?
• 48:24
  > Speaker D>I liked it. I definitely got, like, a, uh, Durian melon pastry note on the nose.
• 48:30
  > Speaker B>I hate Durian. What is wrong with you?
• 48:33
  > Speaker D>Yeah, but Durian pastry is better than, than the actor.
• 48:37
  > Speaker B>They don't let it on the subway for a reason. In Singapore, you're not allowed to bring Durian in public.
• 48:42
  > Speaker A>You asked him.
• 48:43
  > Speaker A>Okay, we're going to be giving the westward, uh, milestone. Single malt whiskey. A well deserved four sips.
• 48:51
  > Speaker B>Yeah.
• 48:52
  > Speaker A>Killer, killer, guys. And again, fantastic whiskeys from Westland. They're really. They're really doing a great job. So if you see anything with their name, want to pick it up.
• 49:01
  > Speaker B>Big fan of Westland. I'm a big fan of westward. Yeah, they're both from the same region in the Pacific Northwest. I can't believe one didn't sue the other for the next.
• 49:11
  > Speaker D>They probably didn't get each other's mail.
• 49:13
  > Speaker A>Well, that's all the time we have for today. I want to thank our guests for joining us. Thank you, Brent.
• 49:17
  > Speaker C>Thanks. Been, it's been nice laying out by the pool.
• 49:20
  > Speaker A>Thank you, Harm.
• 49:21
  > Speaker B>You know, I didn't expect chlorine in my whiskey, but thank you.
• 49:24
  > Speaker A>And thank you, Justin.
• 49:25
  > Speaker D>Thank you so much. Just call him as a team.
• 49:27
  > Speaker A>Well, uh, for sips, suds, and smokes, made man. Bob, thank you for joining us. Remember, life is too short to drink bad whiskey.
• 49:35
  > Speaker E>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tapity the subscribe button.
• 49:44
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• 49:47
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• 50:57
  > Speaker A>This has been a one tan hand production of sips, suds, and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys, will see you all next time.