Latest / Sips, Suds, & Smokes / Like a deconstructed pastrami and rye

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Like a deconstructed pastrami and rye · Sips, Suds, & Smokes

• 0:01
  > Harm>Now for today's quick shot of, uh, sips, suds and smokes.
• 0:06
  > Brent>Hey, welcome to this quick shot episode where everything good in life is worth discussing. As always, we are the best thing on at 2am I don't think so.
• 0:14
  > Harm>This is a, uh, quick shots are. Are we on the radio for the 30 minute episodes or just podcasting?
• 0:20
  > Brent>Mostly podcasting, but we're on 2am there's.
• 0:22
  > Harm>So much other stuff when you're in a podcast. Come on, we're gonna. Now you're online, you're gonna get everything.
• 0:26
  > Brent>You think those people stay up late? Most of them are living with their parents in the basement. They're not.
• 0:31
  > Harm>We're the best thing on in your car on the 30 minute drive.
• 0:35
  > Brent>Yeah. Okay with that. Well, this is Made man Bob.
• 0:38
  > Brent>And joining me today are good old boy Harmony.
• 0:41
  > Harm>Thanks for having me, Bob. Really good show. Only because you had scotch today. Thank God.
• 0:47
  > Brent>Yeah, tell me about it. It's, you know, you can't live your life.
• 0:50
  > Harm>I had to do a horrible show where we recorded a BTEC episode. You know, all bourbon. Who wants to drink?
• 0:56
  > Brent>You can't just live on bourbon alone. And good old boy Justin.
• 1:00
  > Bob>Good morning. Such a pleasure to be here in the basement.
• 1:03
  > Brent>Our SIPs episodes are all about wine, distilled spirits, tea, coffee, pretty much anything else that you can drink. And, uh, here are the whiskeys we're going to be discussing in this episode today. We have the Canongate single barrel American whiskey, 14 year.
• 1:18
  > Brent>We have the J. Mattingly double stave 6 year old Kentucky Bourbon. We have the little book, chapter eight, Path Not Taken.
• 1:26
  > Brent>And from Art Bag. We have the Art bag Trayvon batch 6, 19 year. And the Art Bag 2024 committee release 17 year.
• 1:36
  > Harm>I am aroused.
• 1:37
  > Brent>Yeah, tell me about.
• 1:38
  > Harm>Where's the sound effect, man?
• 1:40
  > Brent>You want that?
• 1:41
  > Harm>I need that sound effect.
• 1:45
  > Bob>There you go.
• 1:45
  > Harm>Exactly. It's. That's the way I am right now.
• 1:48
  > Brent>Yeah, it's, uh. Yeah.
• 1:50
  > Harm>Be afraid.
• 1:51
  > Brent>Well, you notice we have the Art Bag. And you notice who's not on the show. Brent, he said, uh, you guys can go and do that show. I think I'm going to go watch football. Okay.
• 2:03
  > Harm>What is this NFL you speak of?
• 2:04
  > Brent>I have no idea. We live in Florida. I have no idea what that is.
• 2:11
  > Brent>All right, well, we're going to have Justin tell us all about our SIPs ratings.
• 2:17
  > Bob>One sip. Hear me now and believe me later. Uh, give me a glass of water to wash out my mouth.
• 2:27
  > Harm>Water.
• 2:29
  > Harm>Is that virtual Bre.
• 2:31
  > Brent>Get to the chopper.
• 2:33
  > Bob>Two sips. Nice. But what else do you have?
• 2:38
  > Harm>Well, isn't that nice? Is that your Hitler?
• 2:42
  > Bob>Three sips.
• 2:43
  > Brent>I'm not exactly sure what that was supposed to be, but uh. Okay.
• 2:49
  > Brent>Yeah.
• 2:50
  > Bob>M. This is interesting.
• 2:53
  > Bob>What was this again?
• 2:56
  > Brent>Interesting.
• 2:59
  > Bob>Four sips.
• 3:03
  > Bob>Let's keep. Let's keep the secret to ourselves. Pa.
• 3:10
  > Harm>Sometimes I worry about you.
• 3:11
  > Brent>Mm. Mhm.
• 3:13
  > Bob>Five sis.
• 3:13
  > Brent>Only sometimes.
• 3:16
  > Bob>Oh my. I was unaware anything could be this good.
• 3:20
  > Brent>Oh my goodness.
• 3:22
  > Harm>It's not nice to make fun of people who've had strokes.
• 3:26
  > Brent>Yeah, it's not their fault, man. It's a medical condition. It's just rude.
• 3:32
  > Bob>But I power through it and keep drinking.
• 3:35
  > Brent>All right, so let's have Harm tell us about our first whiskey.
• 3:39
  > Harm>Thanks, kids. Our first whiskey is, uh, the Canongate the Perfect Fifth.
• 3:44
  > Harm>An American independent Scotch whiskey bottler known for its rare ultra premium single cast Scotch whiskies was created in 2019 by Carl Schoen, who was inspired by watching his family members toast milestones with Scotch whiskey. As he grew up, as Carl began his own exploration in the world of Scotch whiskey, he enjoyed finding stellar single cast bottlings and sharing them with others.
• 4:09
  > Harm>This led to the formation of the Perfect Fifth where Carl and his brother Ben sourced the best quality whiskey from all over Scotland. Their Canongate line was created in honor of an American relationship with Scotland and sending their used casks to Scotland for maturing Scotch whiskey. For Canongate they take a single cask whiskey from the United States and then age it and bottle them in Scotland. So this is the Canongate single barrel American whiskey. 14 year old, 64.4% ABV or 128.8 proof.
• 4:43
  > Harm>We have no idea what the source of this is, but it's a beautiful bright from Bardstown. Is this from somewhere in Bardstown?
• 4:50
  > Brent>From this from the town Bardstown? Uh, is what's on the label. That narrows it down to, you know, what, a dozen.
• 4:58
  > Harm>So there's a lot of things in Barstown.
• 5:00
  > Bob>Yep, yep.
• 5:02
  > Harm>Uh, from.
• 5:02
  > Brent>And uh, Stephen Foster House. Yeah.
• 5:05
  > Brent>The Dinner Train. Yeah.
• 5:07
  > Bob>This good sausage place, Jake's Quick.
• 5:09
  > Harm>But what's. What's been around for 14 years.
• 5:12
  > Brent>Jake's quick Stop. Definitely.
• 5:13
  > Harm>Yeah.
• 5:13
  > Brent>Delaney's.
• 5:15
  > Bob>Yeah.
• 5:16
  > Harm>Okay. What's that place where Washington ate in?
• 5:22
  > Brent>Bards Old Talbot Tavern.
• 5:23
  > Harm>That's right. Yeah, I remember that place. That was good.
• 5:26
  > Harm>Bright, uh, golden color on the nose.
• 5:29
  > Harm>I get raisins, honey vanilla. Uh, it didn't smell hot at all at this 64.4 proof ABV. Sorry.
• 5:40
  > Harm>But on the palette the heat came out.
• 5:42
  > Harm>Wow.
• 5:46
  > Harm>Very light on the palate. Um, there's some raisins, there's some cherries coming out. Red cherries. Those didn't count earlier. I added water to it and the water made it a lot better for me. I got vanilla, uh, berries, leather, and it's got a fairly long finish. Very impressive. Bottled in Scotland. American whiskey Bob. What do you think?
• 6:09
  > Brent>Well, there's, you know, precedents for that.
• 6:12
  > Brent>Um, there was one wine called, um. Oh, now I'm blanking. Um, Alchemy.
• 6:21
  > Brent>That was a Heaven Hill barrels that somebody had bought, sent over to the uk, aged over there, bottled and sent back. Um, I think most of those sold overseas. But, um, you know, it's been done before, but, you know, not in great quantity. Um, it's got a really pretty nose.
• 6:42
  > Brent>Yeah, I get, I get the vanilla, I get the raisins, I get kind of a little bit of a baking spice, but.
• 6:49
  > Harm>Yeah, yeah, yeah, I missed that.
• 6:50
  > Brent>But the raisins, really kind of.
• 6:53
  > Brent>It's like a, like a raisin nut bread.
• 6:55
  > Harm>It's golden. Raisins.
• 6:57
  > Brent>Yeah. There's a little bit of a nuttiness to it on the palate. Hold on. Mhm.
• 7:05
  > Brent>It definitely, uh, just a drop of water definitely opened it up and rounded, um, it out really well for me.
• 7:13
  > Harm>It was just, it was too hot for me without the water.
• 7:15
  > Brent>It rounded it out. Um, it's got a great mouthfeel now that I put the water in it. It's. It's got a. There's an oiliness there that I didn't really detect before. It's got a good coat. Get your front, back side of the palate, underneath the tongue.
• 7:30
  > Harm>I'm looking at this with the water out. I don't think there's a chill filter.
• 7:33
  > Harm>There's a little oil coming out.
• 7:35
  > Brent>Yeah. But yeah, this one's delicious. I think this one's a winner.
• 7:40
  > Brent>Um, I'm glad to send a whole bottle.
• 7:43
  > Harm>So Justin, what you got?
• 7:44
  > Brent>What do you think, Jess?
• 7:45
  > Bob>So on the nose, I got, um, number five by Chanel for women.
• 7:51
  > Bob>Eau de parfum.
• 7:53
  > Harm>Eau de parfum.
• 7:54
  > Bob>Yeah, whatever. It was good palette.
• 7:58
  > Harm>Ooh.
• 7:59
  > Bob>Mr. Madison, what you just said is one of the most insanely idiotic things I have ever heard.
• 8:08
  > Harm>You use that. You use that sound effect way too much on this show.
• 8:12
  > Brent>I know, but I'm saying to him.
• 8:13
  > Harm>We do say stupid things.
• 8:16
  > Bob>The palette was sweet and spicy.
• 8:18
  > Harm>Yeah.
• 8:19
  > Bob>And woody. And the finish was really, really long. And I liked it.
• 8:25
  > Harm>Really great, great effort.
• 8:26
  > Bob>Yeah.
• 8:27
  > Brent>Yeah. I, I'm looking forward to Seeing what other they, you know, whatever expressions they bottle under this. And we, I'd love to do some of their perfect uh, fifth scotches because I've seen some really interesting ones and.
• 8:39
  > Harm>They'Ve come in a really pretty bottle by the way. I like their packaging.
• 8:42
  > Brent>Yeah, really nice packaging. But you know, packaging only goes so far and they're, they're backing it up. You know this, this, this was a solid whiskey and uh, if you see this, I don't think it, I don't think there's a lot of bottles of this but if you see one on the shelf, uh, grab it.
• 8:55
  > Harm>Uh, probably won't be disappointed.
• 8:57
  > Brent>Seriously doubt it. So we're going to be giving the Kennigate single barrel American whiskey 14 year. A well deserved. Four sips.
• 9:04
  > Harm>That's classified. Doesn't taste like a 14 year old American. That's Scottish, uh, influence aging there. It lasts longer.
• 9:12
  > Brent>Yeah, yeah, it's not exactly getting hot there. So.
• 9:15
  > Harm>Yeah.
• 9:15
  > Brent>So let's have Justin tell us about our next one.
• 9:18
  > Bob>So we're going to talk about J. Mattingly double staved six year old Kentucky bourbon. Bourbon.
• 9:23
  > Bob>It's 59 and a half percent alcohol by volume or 119 proof. The Mattingly family has been synonymous with distilling Kentucky for more than two centuries, having a hand in the development of at least nine separate distilleries in the Commonwealth.
• 9:40
  > Bob>In 2010, Jeff Mattingly took up the family mantle and started his own craft bourbon business.
• 9:45
  > Bob>Today, Jeff's son Cameron has joined the team as vice president of production. Continuing the leg.
• 9:52
  > Harm>Nepotism.
• 9:54
  > Bob>Continue.
• 9:55
  > Brent>Thank God for nepotism or you'd be unemployed.
• 9:58
  > Bob>True, true.
• 9:59
  > Harm>And can Kentucky, Kentucky makes a great, a, uh, great argument for nepotism. They've got some family lines there that are working great.
• 10:07
  > Bob>There you go. Continuing the legacy into the latest generation for the J. Mattingly Distillery in 1845 in Frankfort, Kentucky.
• 10:15
  > Bob>All of J. Mattingly's 1845 whiskeys undergo its proprietary double staving process, allowing the whiskey inside the barrels additional surface exposure to charred barrel staves to impart more flavor and color. This extra surface exposure came out of the charred staves. Inside the barrels impart more caramel and vanilla naturally from the wood, resulting in a more flavorful taste profile.
• 10:47
  > Bob>The barrels are then married together. And after rigorous taste tests From Jay Mattingly's 1845 team of blenders, a one of a kind blend is created.
• 10:57
  > Harm>They can't hear me shaking my head, but just imagine me shaking my head every time he changes his voice, I.
• 11:02
  > Brent>Don'T know that last one, you remember, the bird cage?
• 11:04
  > Harm>Yeah.
• 11:05
  > Brent>He sounded like agador Spartacus a little bit. I'm just.
• 11:07
  > Bob>Fair enough.
• 11:08
  > Brent>Yeah.
• 11:08
  > Harm>La caja fall.
• 11:09
  > Brent>Mhm.
• 11:10
  > Bob>So the colors, dark on the nose.
• 11:13
  > Bob>I got, um, beeswax, dark fruits and okra. The palate.
• 11:20
  > Harm>Okra.
• 11:21
  > Bob>Okra.
• 11:22
  > Brent>Okra homa.
• 11:23
  > Bob>Seriously, the kind of umami that okra.
• 11:25
  > Harm>Has, you know that it's umami.
• 11:27
  > Bob>Yeah, that.
• 11:28
  > Harm>Yeah, yeah.
• 11:29
  > Bob>Okra, sweet and sweet.
• 11:32
  > Harm>Maybe it's your mama.
• 11:33
  > Bob>Maybe my mama.
• 11:33
  > Harm>You mama.
• 11:35
  > Brent>You keep telling me I'm pressing the.
• 11:37
  > Bob>Button too much, but you know, God bless my mama. She drinks for effect and I don't think she'll get this one. So sweet and spicy palette on the finish. It was medium and pleasant.
• 11:49
  > Bob>So what did you think, Mr.
• 11:51
  > Bob>Harmeet?
• 11:52
  > Harm>All right, well, thank you, Justin. I. The colors of beautiful burnished copper. I got berries and walnut and I. I don't know where this okra is coming from. I don't know how you prepare your okra, but does not smell like anything we do in India.
• 12:05
  > Bob>In the rice cooker.
• 12:07
  > Harm>In the rice cooker. Okay. That's just so white.
• 12:10
  > Brent>Yeah. With. With a fifth of bourbon poured in.
• 12:12
  > Bob>All right, well, at least in me.
• 12:14
  > Brent>Yeah.
• 12:16
  > Harm>Always everything tastes better with a fifth of bourbon in you.
• 12:19
  > Bob>I agree.
• 12:22
  > Harm>It's decent flavor, uh, profile, it's not too oily. Got a lot of, a lot of leather, a little bit of pepper.
• 12:30
  > Harm>Um, the finish is medium and I enjoyed it. It's pretty good. What do you think, Bob?
• 12:36
  > Brent>Well, let me think in here on the nose, I get a nuttiness.
• 12:41
  > Harm>Walnut. It's walnut. Just say it.
• 12:44
  > Brent>Agree with me already, but it's definitely there.
• 12:50
  > Brent>Brown sugar with like melted butter, a little bit of cherry.
• 12:56
  > Harm>Not get. I'm not getting the butter at all.
• 13:00
  > Brent>If you've ever made cinnamon rolls and you mix the sugar and the butter together and spread it all over it.
• 13:05
  > Harm>It's why I have a wife, man. She cooks.
• 13:07
  > Bob>She makes cinnamon rolls.
• 13:09
  > Harm>She does.
• 13:10
  > Bob>No, I'll be over.
• 13:11
  > Harm>I married a girl from Alabama. She loves to cook.
• 13:13
  > Brent>Yeah, just. Yeah, not for him, for the boyfriend.
• 13:17
  > Harm>So she, uh, does make the best ribs. Go ahead.
• 13:20
  > Brent>Oh yeah. Let's see on the palette. M.
• 13:26
  > Brent>You can definitely tell that they had the extra staves to it. Cuz the oakiness really, really comes full.
• 13:31
  > Harm>Yeah, it's very.
• 13:32
  > Harm>Okay.
• 13:33
  > Brent>Um, I get a little bit. Let me try a little bit of water and see if that brings it out.
• 13:38
  > Brent>I'm picking up a little bit of the barrel char. Hold on.
• 13:41
  > Harm>I didn't put water either. You, Justin, you try it with water?
• 13:44
  > Bob>Nope.
• 13:45
  > Harm>Do it here.
• 13:47
  > Brent>The water, um, the water sweetened it up for me.
• 13:52
  > Harm>Oh yeah, you're right.
• 13:53
  > Brent>Like a lot. I mean just a couple of drops and that sweetness just leaps out of the glass now. So, um, took down a little bit of the oak but the sweetness really came forward.
• 14:03
  > Harm>Still getting the nuts. You see the taste, the sweetness.
• 14:07
  > Bob>The nuts went away.
• 14:09
  > Harm>Yeah, I'm still getting it though. You put, didn't put enough water in.
• 14:12
  > Brent>And I get, I still get the burnt toffee.
• 14:15
  > Brent>Um, yeah, I'm actually just a little bit more water. Let's see.
• 14:21
  > Brent>See kids, this is why we have been saying for 11 or 12 years we've been on the air, try adding water to your whiskey. You never know.
• 14:35
  > Brent>Yeah, that water absolutely brought the sweetness out.
• 14:39
  > Brent>That was, that's different.
• 14:43
  > Brent>Yeah, very nice. You know, a solid effort. So I uh, think we're going to be giving the uh, J. Mattingly double stave six year old Kentucky bourbon. Uh, well deserved. Three sips.
• 14:56
  > Harm>Interesting.
• 15:00
  > Brent>So that's going to take us to our next whiskey which is the little book, chapter eight.
• 15:09
  > Brent>And we will talk about that when we come back.
• 15:19
  > Bob>Look to the left, to the right. Keep your eyes on the rug, my.
• 15:26
  > Brent>Darling Wondering if we're only passing through open roads and open windows. My hand is yours forever sweet love. Our eyes ahead on these back roads.
• 15:47
  > Brent>Hey. And we're back and we were just getting into the little book, chapter eight, path not taken.
• 15:52
  > Brent>So this is 50, uh, 9.1% ABV, 118.2 proof.
• 15:58
  > Brent>The path not taken is about reimagining, uh, the variety that rye grain has to offer and pushing the limits of what it can be. This is Freddie knows first effort to blend an expression based on the influence and unique flavors of rye whiskey.
• 16:12
  > Harm>He's never used rye before.
• 16:14
  > Brent>Not like this, no. Like little bits maybe, but not, not that huge rye.
• 16:20
  > Brent>So this is a blend of whiskeys ranging in age from 4 to 18 years. So we've got a four year Kentucky straight rye. We've got a five year Kentucky state ry. Rye. We've got a. Another five year Kentucky state rye. Um, one was a char.
• 16:34
  > Harm>Four.
• 16:35
  > Brent>One was a char. One.
• 16:36
  > Harm>We've Pennsylvania.
• 16:38
  > Brent>We've got a. Well no, it's Kentucky.
• 16:41
  > Harm>Oh, what's that?
• 16:42
  > Brent>What's the Pennsylvania style?
• 16:44
  > Harm>Pennsylvania style.
• 16:44
  > Brent>Okay then, um, We've got a five year Kentucky straight rye. Kentucky style char.
• 16:49
  > Harm>4.
• 16:49
  > Brent>We've got a seven year Kentucky straight rye malt whiskey. Um, Then we have an 11 year Kentucky straight rye whiskey. And then just because I'm sure he can't help himself, given his bloodline, an 18 year Kentucky straight bourbon whiskey. That is a high rock bourbon whiskey.
• 17:06
  > Harm>So there's still, you know, so there's a theme.
• 17:10
  > Brent>Yeah.
• 17:11
  > Brent>So on, uh, the color on this nice dark old penny.
• 17:19
  > Harm>Old pennies are. Are pretty dark. Yeah.
• 17:22
  > Brent>Little bit of nice glow on the rim, though.
• 17:25
  > Brent>I mean, it's. It's pretty, pretty color on the nose.
• 17:33
  > Brent>Butterscotch, dill, a little bit of toffee.
• 17:45
  > Harm>I don't get the butterscotch, dude.
• 17:46
  > Brent>A little bit of honey.
• 17:50
  > Brent>M. Let's try the palette here.
• 17:53
  > Harm>Do you get butterscotch, Justin?
• 17:55
  > Bob>I did. It faded off.
• 17:59
  > Brent>On the palette. Oak. There's a little bit of a nuttiness there.
• 18:06
  > Brent>There's some nice rye spice.
• 18:09
  > Brent>It's not overpowering.
• 18:12
  > Brent>Um, more like a white, peppery kind of spice. For me, the, um, dill note definitely comes through. And then some dried fruit. Yeah, this one's delicious. This one's really, really nice.
• 18:25
  > Brent>I mean, I'm not surprised. Most of the little books we've had have all been really good, and this one's no exception. What'd you think, Justin?
• 18:33
  > Bob>So this one needed some air. I'll say that right off the bat. Um, in the beginning, I got like, dill and rye and like, kerosene lamp. But over time, with oxidization, kerosene lamp went away. Uh, but I. The rye and the dill are still really strong.
• 18:56
  > Bob>Um, it kind of reminds me of a deconstructed cat's pastrami and rye.
• 19:02
  > Harm>Um, I don't get the pastrami, but you're deconstructed.
• 19:06
  > Bob>Like, you trip a saltiness on the finish.
• 19:09
  > Bob>That tastes like the pastrami to me.
• 19:12
  > Harm>That's okay.
• 19:13
  > Bob>It's like someone made the sandwich, took the pastrami out and said, hey, just have the bread. Have the bread and the pickles.
• 19:22
  > Brent>It's a formidable scent.
• 19:28
  > Bob>But, uh, open this half hour before you're gonna drink it. You can put the cork back on. Just let it breathe and it's just gonna be.
• 19:36
  > Harm>Pour it in the glass and walk away for tips. 15 minutes for that?
• 19:39
  > Brent>Yeah.
• 19:40
  > Bob>So we're gonna need longer. 15 minutes.
• 19:41
  > Brent>I tried adding water. It didn't really do much. It didn't. I mean, it didn't improve. It didn't. Didn't take it down a notch.
• 19:50
  > Brent>It really. I didn't have much of an effect.
• 19:52
  > Harm>So I think you guys both missed something.
• 19:54
  > Bob>What do we miss?
• 19:54
  > Harm>I do not get butterscotch at all. I get a sweet rose petal nose. Dill, rose petals as flowers. The rye bread's there.
• 20:03
  > Harm>It's not toasted rye. This is rye bread. That's like freshly out of the bag when you get. You come from the bakery. Uh, it's dill. It's dill.
• 20:12
  > Brent>Fresh dill and roast out of the bag.
• 20:15
  > Brent>He'd been in the bag his whole life. He wouldn't know what out of the bag smells like.
• 20:19
  > Harm>Well, the cat's out of the bag.
• 20:20
  > Brent>Yeah.
• 20:21
  > Harm>So I get rose petals. There's a sweet floral note to it.
• 20:25
  > Brent>And M.
• 20:28
  > Brent>That's the soap you wash your hands with in bathroom.
• 20:31
  > Harm>I m. Don't wash my hands.
• 20:32
  > Brent>I was going to say. I know you know, and I'm just.
• 20:34
  > Harm>Being facetious, but, you know, it's. It's. I don't. I'm not gonna go there. It was a rabbit hole.
• 20:40
  > Harm>There was a rabbit hole with vaccines and washing hands. No, I believe in vaccination. Kids, get your vaccines anyway. But don't wash your hands because that's good journal. That's horrible.
• 20:51
  > Harm>Some of, some of the rabbit holes. Anyway, um, I, I taste the herbs, I taste the dill.
• 20:58
  > Harm>Good oak, long finish. Very interesting. Yeah, but that rose petal note.
• 21:04
  > Harm>White flowers, white roses.
• 21:07
  > Harm>It's. It's there. It's very floral. And I did not try water and let me do a little bit of water.
• 21:14
  > Brent>Yeah, I got the floral note on the palate. I don't get it on the nose.
• 21:17
  > Harm>It's definitely on the nose, too. Take further away. You put your whole nose in the glass, dude. Further away.
• 21:22
  > Bob>The.
• 21:22
  > Harm>No, floral nose.
• 21:23
  > Brent>Closer to the whiskey when I put it in.
• 21:25
  > Harm>Yeah, put your nose further away from the glass. It's white roses. It's. Oh, I dropped an F bomb. It's beautiful. There you go. Another F bomb.
• 21:34
  > Harm>Where this is. This doesn't go on the radio. This is online. We're okay. We're all right.
• 21:41
  > Harm>We're allowed to drop F bombs on the. On the Internet, right?
• 21:43
  > Brent>Dummy. Anyway, give it a rating. We're gonna give the Widow book, chapter eight, Path nine, taken a well deserved four sips. That's classified.
• 21:56
  > Brent>All right, so that takes us to. Out of our bourbon and rye and off to happy Scotland. So we're gonna have Harm tell us about our first one here now.
• 22:06
  > Harm>I'm finally happy to be here. You know, I, I really, I do appreciate the bourbons. And we did record a Buffalo Trace antique collection show and a limited fall release show with the four Roses and the Yellowstone, all that stuff. And of course, King of Kentucky. And you guys need to listen to that episode. But this is why I'm here. Ardbeg Trayvon, batch number six. 19 year old, 46.2% ABV, 92.4 proof. Named in honor of the beautiful beaches of Trayvon on the island of Islay, locally known as the Singing Sands. The tide ebbs and flows on the beach, hums beneath your feet like the precious batches of Trayvon. This is a, this one is ace in ex bourbon and oloroso sherry casks. The color is a pale gold. The nose, I mean, is just um, vanilla wood.
• 22:54
  > Harm>Fire, uh, on the beach, a bit of marshmallow that's ah, been on fire and there's a hint of fruit. But it's not like previous batches of Trayvon had a lot of pineapple to them, a lot of tropical notes. I'm not getting that in this batch. Um, but gosh, it's gorgeous. On the palate it's uh, dark chocolate, um, sea salt clove, lemon peel. The smoke is coming out and the finish is long, smoky and salty and chocolatey and oh my God, I love this. Can I drop another F bomb please?
• 23:33
  > Brent>No.
• 23:35
  > Harm>Damn you. Oh, can I say damn you. All right, Justin, what do you think?
• 23:41
  > Bob>It's a beach campfire. Yeah, it's awesome. Um, on the palate you got like dark, luscious, you know, uh, Ethiopian coffee beans. You got a little bit of five spice in there. There you've got some dark Mandarin orange.
• 24:04
  > Harm>Dark mandarin orange? What is that?
• 24:07
  > Bob>That are like overripe.
• 24:09
  > Harm>You're weird right before you throw. So weird.
• 24:13
  > Harm>There is no overripe Mandarin orange here.
• 24:16
  > Bob>Well, uh, just means you can't detect it. That's okay.
• 24:18
  > Harm>I think, I think you're talking about chocolate covered orange peel maybe.
• 24:21
  > Harm>No, no, no, no.
• 24:22
  > Bob>Dark Mandarin orange right before you throw it up.
• 24:25
  > Brent>Yep.
• 24:26
  > Bob>When it's last day, it's good.
• 24:27
  > Brent>Yep. When it's a little bit too soft.
• 24:29
  > Harm>Yeah, like his head.
• 24:31
  > Bob>Yeah, like my head.
• 24:32
  > Brent>No, that was the spot. No, that was the spot on his head that his mom kept pushing when he was a baby.
• 24:38
  > Bob>That explains a lot.
• 24:39
  > Brent>She thought that was a reset button.
• 24:41
  > Bob>Oh, so it was.
• 24:43
  > Brent>Yeah, apparently. It's like when I press it, his eyes roll back, you know, he's crying and crying.
• 24:52
  > Brent>Have you tried the reset button?
• 24:53
  > Bob>Right?
• 24:53
  > Brent>Yeah.
• 24:54
  > Bob>Yeah. You figured it out?
• 24:55
  > Brent>Mhm.
• 24:56
  > Bob>The finish is really good. It's like, starts off as intense and it, it fades, but it doesn't Fade away. It's just faded. And it lasts like that for several minutes.
• 25:06
  > Harm>Yeah, it lasts forever.
• 25:08
  > Bob>And it's pretty cool. I mean, buy it, drink it, enjoy it.
• 25:13
  > Harm>This is definitely worth every penny.
• 25:14
  > Bob>Share it with a friend, it's over.
• 25:16
  > Brent>Trayvons have been fantastic.
• 25:17
  > Harm>All the Trayvons are. Are pricey. They're 19 years old. They're not overpricey, though, you know, they're.
• 25:23
  > Harm>They're worth their money.
• 25:24
  > Brent>And we've got a great relationship with the folks at Ardbag, so we've done a lot of the Trayvons in the past and a lot of their limited releases. Uh, but I gotta say, this is one of the best Trayvons I think I've had.
• 25:35
  > Harm>Kudos to Dr. Bill Lumsen.
• 25:37
  > Brent>This one is fantastic. It's just so well put together again. It's just.
• 25:42
  > Brent>Campfire on the beach, clam bake with seaweed.
• 25:47
  > Harm>I'm not getting. I'm not getting the seaweed, though. This one. Now, that's not that iodine. Seaweed.
• 25:51
  > Brent>No, not the iodine, but just the. The vegetal saltiness of the seaweed.
• 25:56
  > Bob>I am getting the clams on, um.
• 25:58
  > Harm>The exhale, the umami.
• 26:00
  > Brent>Umami and cocoa and coffee. And on the.
• 26:07
  > Brent>On the pallet, there's that dusty cocoa. It's almost an ashiness from the campfire.
• 26:15
  > Brent>Roasted coffee, some nice spice.
• 26:19
  > Harm>Oh, so much.
• 26:20
  > Brent>A little bit of citrus, a little bit of fruit.
• 26:23
  > Harm>Oh, uh, I had a hard time pinning the fruit down, but. Yeah.
• 26:26
  > Brent>And it just goes. Yeah. I can't.
• 26:29
  > Brent>I get the citrusy note, but there's. There's definitely a fruitiness to it as well, but not.
• 26:34
  > Harm>The previous versions of Trayvon were pineappley.
• 26:36
  > Brent>Yeah.
• 26:37
  > Harm>Here.
• 26:37
  > Brent>Yeah. Yeah.
• 26:39
  > Bob>It's like the pineapple husk.
• 26:41
  > Brent>Yeah.
• 26:41
  > Bob>Not the fruit.
• 26:43
  > Harm>Do you eat the husk?
• 26:45
  > Bob>Well, you end up eating a little bit if you eat the pineapples fast as. Yeah.
• 26:49
  > Harm>If you don't. If you don't trim them properly. Yeah.
• 26:51
  > Brent>Well, that being said, he also eats the shells on the eggs, so, you know.
• 26:54
  > Bob>Yeah. But good for you.
• 26:56
  > Brent>Yeah.
• 26:57
  > Bob>By the way.
• 26:58
  > Brent>Well, we're going to be giving the Ardbeg Trayvon batch number six, 19 year A.
• 27:04
  > Brent>Well, well, well deserved. Five sips. Oh, yeah.
• 27:08
  > Harm>Although Justin. Justin disagreed with us. He didn't. You think it's too smoky, right?
• 27:12
  > Bob>No, I think it's too smoky. It's just.
• 27:14
  > Harm>It wasn't a five for you.
• 27:16
  > Bob>As big and bold as well.
• 27:19
  > Brent>Tell us about the next one.
• 27:21
  > Bob>So the next one we have is the Ardbeg 2024 committee release 17 year. It's 40% alcohol by volume or 80 proof. The 2024 committee release is a limited edition revival of the original Ardbeg 17, which was first released in 1997 as one of the first whiskeys released when the Ardbeg distillery was reopened by the Glen Morangi Company. This expression combines peated and unpeated whiskey and is chill filtered.
• 27:56
  > Bob>So on the nose I got creamy buttery grits.
• 28:02
  > Bob>On the palate it was sweet.
• 28:05
  > Bob>I got prunes, little hint of broccoli and some ginger. What did you think, Harvey?
• 28:10
  > Harm>I think you're weird. I got no broccoli. I did get the ginger. The uh, color is a sauvignon blanc, straw color. Uh, I got saltwater taffy, saltwater taffy on the nose and beeswax and a little bit of smoked melon like cantaloupe. On the palette I got prosciutto wrap. Prosciutto wrapped cantaloupe and smoke. But it's very little smoke. And it's uh, I got some salt and a lot of umami going on here, Bob. It's.
• 28:43
  > Brent>The nose is just sweet and creamy.
• 28:48
  > Brent>Oh man, it's, I mean the nose is very light there. There's barely a wisp of smoke on the nose. You wouldn't, you wouldn't even guess.
• 28:56
  > Harm>Yeah, the, the creaminess to me came across as beeswax.
• 28:59
  > Brent>Yeah. And on the pallet.
• 29:03
  > Brent>Mhm. It's, it's a white, just a white Pete. A little bit of the iodine, um, a little bit less of the salinity from what we had on the prosciutto. I wish I had some, I wish.
• 29:18
  > Harm>I had some prosciutto too.
• 29:19
  > Brent>I'm getting some cigar box to, you know, some tobacco leaf. Getting a little bit of, a little bit of that seaweedy iodine, crusty, salty kind of thing. Um, it's unique. It's definitely unique for Ardbeg. Um, I mean first off, it's 80 proof. They don't bottle anything in 80 proof.
• 29:39
  > Harm>They don't.
• 29:39
  > Brent>It's chill filtered. You know, it's, it's. And, and it's got some unpeated whiskey in it as well.
• 29:44
  > Harm>That's right. You're right. It's unpeated. Unpeated.
• 29:47
  > Brent>So this is, they, they made this. They had to do everything they had to do to do the throwback to the original 17. So I think they, I think they did a great job. It's uh, it's delicious and we're going to be given the Ardbeg 2024 committee release. 17 year A. Uh, well deserved. Four SIPs.
• 30:07
  > Brent>Well, that's all the time we have for today for this quick shot episode. I want to thank everybody for joining us.
• 30:13
  > Brent>Thank you, Harm.
• 30:14
  > Harm>Thank you, Bob. Uh, these last two whiskeys made it for me, man. That's. That's where I'm here. Oh.
• 30:20
  > Brent>I've been holding on to these for a little while, so I, I didn't want to waste them on Brent. I love him, but they're, they're, they're not his gig. And thank you, Justin.
• 30:29
  > Bob>Thank you. Uh, unique experiences in the basement today.
• 30:32
  > Bob>Enjoyed it.
• 30:33
  > Brent>Uh, yeah.
• 30:34
  > Harm>You know, Justin, I want you to say you, you actually like the last one better than the previous one, right?
• 30:39
  > Bob>Yes.
• 30:40
  > Harm>So if you're not a peat head, you go for that 17 year old.
• 30:43
  > Brent>If you enjoy a smoky whiskey, but you're not a geek.
• 30:46
  > Brent>Yeah, you're going for that for that one. If you're the Pete freak like me and Bob. Yeah, you're going for the Trayvon. So it's nice they've got one for everybody. So, uh, remember, life's too short to drink bad whiskey. And thankfully we didn't have to drink any bad whiskey today.
• 31:13
  > Brent>This has been a one tan hand.
• 31:15
  > Harm>Production of Sips Suds, uh, and Smokes, a program devoted to the appreciation of.
• 31:20
  > Brent>Some of the finer slices of life from the dude in the basement studios. Your host, the Good Old boys will.
• 31:27
  > Harm>See you all next time.