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Cute new box · Sips, Suds, & Smokes

• 0:00
  > Brent>On the next episode of Sips, Suds and Smokes. We have the Yellowstone 2024 limited edition Kentucky straight bourbon whiskey. We have the Four Roses limited edition small batch 2024. We have the 2024 Thomas H. Handy Kentucky Straight Rye from the Buffalo Trace Antique Collection.
• 0:22
  > Brent>Also from the collection, we have the 2024 Sazerac 18 year old Kentucky Straight Rye, the 2024 Eagle Rare 17 year old Kentucky Straight Bourbon, the 2024 William LaRue Weller Kentucky Straight Bourbon, the 2024 George T. Stagg Kentucky Straight Bourbon. And last but not least, because it's such a weak lineup, we threw in the 2024 release of King of Kentucky.
• 0:53
  > Harm>We'll be right back after this break.
• 1:17
  > Brent>Brought to you almost live from the dude in the basement studios. Why?
• 1:22
  > Bob>Because that's where the good stuff, uh.
• 1:23
  > Harm>Is it sips, suds and smokes with.
• 1:27
  > Brent>Your smoke and host the good old boys.
• 1:49
  > Brent>And now it's sippin time.
• 1:56
  > Brent>Hey. Yes, it's sippin time again.
• 1:58
  > Brent>Welcome to this SIPS episode where everything good in life is worth discussing. We are the best thing on at.
• 2:04
  > Justin>2Am yes, that's a fact. Especially today. We're even better than that WKRP Turkey Drop episode.
• 2:11
  > Brent>No, nothing's better than.
• 2:12
  > Justin>No, no, we are better than that today. We're better than that today.
• 2:15
  > Justin>Today we are. Dude, look.
• 2:17
  > Brent>Herb Tarlick in that lime green leisure suit.
• 2:19
  > Brent>Ryan Anderson and her prime list.
• 2:21
  > Harm>Lonnie Anderson. Yeah, there you go.
• 2:23
  > Brent>Uh, but much like Gilligan's island, the underrated one, Jan Smithers.
• 2:29
  > Harm>Yeah, I know. Why do you have to choose? Just have them both. Have them both.
• 2:35
  > Harm>Marianne and, uh, Ginger. Come on.
• 2:38
  > Brent>Well, uh, Ginger was kind of bitchy. I mean, I'm just saying we're a.
• 2:42
  > Harm>Better people like that.
• 2:42
  > Justin>We're a better fall episode today, that's for sure.
• 2:44
  > Brent>Well, yeah, we're. Yeah, I think we might actually be better. So this is our, uh, second fall release episode. So this is the ones we look forward to all year.
• 2:56
  > Brent>So our sip Sep episodes are all about wine, distilled spirits, coffee, tea and anything else you can sip. And today for the fall release episode, here are the whiskeys we're going to discuss.
• 3:08
  > Brent>We have the Yellowstone 2024 limited edition Kentucky straight bourbon whiskey.
• 3:14
  > Brent>We have the Four Roses limited edition small batch 2024.
• 3:20
  > Brent>We have the 2024 Thomas H.
• 3:23
  > Brent>Ah, Handy Kentucky Straight Rye from the Buffalo Trace Antique Collection. Also from the collection, we have the 2024 Sazerac 18 year old Kentucky straight rye, the 2024 Eagle Rare 17 year old Kentucky straight bourbon. The 2024 William LaRue Weller Kentucky straight bourbon. The 2024 George T. Stagg Kentucky Straight Bourbon. And last but not least, because it's such a weak lineup, we, we threw in the 2024 release of King of Kentucky.
• 4:01
  > Brent>I am very aroused if you don't like this show.
• 4:07
  > Harm>You just don't like it. You're just jealous now.
• 4:09
  > Brent>Yeah. You're just. Yeah, just don't be bitter. Don't be bitter.
• 4:12
  > Harm>Yeah.
• 4:13
  > Brent>Trust me, if it wasn't for the show, none of us would get any of this. This is our, this is our one shot. Live vicariously through us guys. So uh.
• 4:22
  > Brent>Oh God, I love this job.
• 4:25
  > Brent>So we're going to have Justin tell us all ah. About our SIPs ratings.
• 4:28
  > Justin>Do we have to have him tell all the SIP ratings?
• 4:31
  > Brent>I don't know. I could cut him off at any point.
• 4:33
  > Bob>That's true. We could start it. See the other end?
• 4:37
  > Brent>I have this little slider here on the mixer board and I can make him go away just with the flick of a finger.
• 4:41
  > Harm>How about we each do one and then have just do the fifth time?
• 4:45
  > Brent>Okay, works for me.
• 4:46
  > Harm>Fine, I'll start. One sip. Give me a glass of water to get this out of my mouth.
• 4:54
  > Justin>Isn't it funny?
• 4:55
  > Brent>He wanted to do the one sip.
• 4:57
  > Justin>Yes, yes.
• 4:58
  > Harm>Ganga Din, you know you have to have him there.
• 5:02
  > Justin>Two sips. Nice.
• 5:04
  > Justin>What else you got?
• 5:07
  > Harm>Well, isn't that nice?
• 5:10
  > Brent>I'm not making up a stupid voice. Three sips. Interesting. What was this again?
• 5:17
  > Harm>Interesting.
• 5:19
  > Bob>Four sips.
• 5:20
  > Brent>Oh yeah.
• 5:21
  > Bob>Uh, let's keep this secret to ourselves. Pour me another.
• 5:27
  > Brent>That is Justin doing the Kool Aid, man.
• 5:28
  > Justin>And that's the reason why we were only having him do two.
• 5:35
  > Brent>All right, who's doing five?
• 5:36
  > Justin>Go ahead, Justin.
• 5:37
  > Bob>Five sips. I was unaware anything could be this good.
• 5:44
  > Brent>It sounds like Robin Leech after a stroke. Okay, all right. Well in spite of that, we're still gonna have a good time. So.
• 5:55
  > Brent>So let's start out with our first. God, what a great lineup. We're gonna start with our first whiskey and we're gonna have Harm tell us about that one.
• 6:02
  > Harm>Thanks, Bob. And I mean it this time. Thank you, Bob.
• 6:05
  > Harm>Yellowstone 2024 limited edition Kentucky straight bourbon whiskey is 101 proof. 50.5% ABV, no age statement. The Limestone Branch distillery was founded in 2011 by brothers Steve and Paul Beam with a long history of distilling on both sides of their family. Beam and Dant. The brothers are seventh generation distillers the 2024 release of Yellowstone limited edition Kentucky straight Bourbon whiskey is a blend of a 7 year old and a 17 year old aged bourbons. Their first double finish in French brandy and cognac cask.
• 6:36
  > Harm>And finishing is finishing. Uh, the blended bourbon and brandy and cognac from France introduces nuances from different spectrums of distilled grapes with styles of. With a style of spirit. The result is a soft and approachable bourbon perfect for the Yellowstone bourbon loyalists.
• 6:54
  > Harm>Uh, the color is a beautiful, um, beaten copper. And the nose, it's all palm fruits. On the first pour, I really didn't actually like the nose. It needed about 10 minutes to breathe.
• 7:06
  > Harm>Uh, and then I, you know, I blew some off and then it became a fruit bomb.
• 7:11
  > Harm>It was a bit sharp at first. Let's see what's going on now.
• 7:14
  > Harm>So again, it's still palm fruit. You got the pear, you got the apples. Uh, there's a little bit of leather. It's still a little sharp on the nose to me, even though it's only 101 proof. The palate.
• 7:30
  > Harm>Ripe fruit, honey, a little bit of vanilla. Um, I'm m not quite sure what that citrus note is, but there's something there. It's got a super long finish. It's, it's. It's hard for us to do these shows sometimes because you can't go around to the next whiskey till the first one finishes. But you just rinse your mouth out with water and go on. Because these things take forever. I mean, I'm still tasting it. It's going to go on and on. And when I first tried it, the finish was infinite. And I'm going to try a little bit of cold water. But before that. Brent, what do you think?
• 8:03
  > Justin>Yeah, you nailed it on the notes. And the one thing with this is that, you know, they had brandy and cognac casks. And I don't really get a whole lot of influence from that, but it's so light of an influence that it really kind of enhances it.
• 8:18
  > Harm>Yeah, you can overdo with cognac, but. Because, you know, sometimes it'll over overdo the apricot. It'll overdo the spices, but.
• 8:24
  > Justin>Right.
• 8:24
  > Brent>And you don't even pick up the.
• 8:25
  > Justin>Apricot in here at all. You know, it's. But, uh, yeah, like you said, the finish on this one, this is probably, I think, their best fall release that they've had. I don't know that they've had one better, Bob.
• 8:39
  > Brent>I don't remember one that was Particularly better. But I think. I think Steve has been doing lot of different cast finishes for this release for, uh, a lot of years. So, you know, you get better at it and better at it the more that you do. And I. I think he's, you know, he's keeping an eye on it. He's making sure it's not going too far. And that's. That's the problem. A lot of folks will just throw something in a cask and then walk away, you know, and not go back and check it. And by the time they check it, it's gone too far. You know, you've got to stay on top of it.
• 9:10
  > Brent>And, you know, anybody knows, knows Steve, great guy, really, really, uh, loves what he's doing, and he's doing a great job with it.
• 9:19
  > Brent>I think every year this release gets better and better and better. Every year, all of their whiskey gets better and better and better. And that's not saying the first release wasn't good. It's just they're. They're really hitting their stride.
• 9:30
  > Brent>Um, this thing on my nose, it's.
• 9:33
  > Brent>It's, uh, dried fruit leather. A little bit of sugar, kind of a. Almost like a little bit of, like a date nose there. And then on the palate, I think. I think the citrus you're getting, I'm getting, like, lime. Like, is it just that sharpness of the lime?
• 9:53
  > Harm>Because I think maybe that's what that sharp note hitting in my nose was.
• 9:56
  > Harm>And I added water to it, the lime went away, and it brought out, uh, cinnamon and clove. I think that's coming from the French cognac barrels.
• 10:03
  > Brent>Yeah, it's not so much the lime flavor, but that sharpness that you get from lime. Like, if you just grab some lime leaves and rub your fingers on them, you get that same. That's what I'm getting. Um, the honey, the spice.
• 10:15
  > Brent>Let me try a little.
• 10:17
  > Bob>I got, like, Wrigley spearmint gum on the nose after it aired out for a while. And some lemon. In the beginning, I got, like, darker notes, like leather and darker fruits. Um, but it changed.
• 10:31
  > Harm>I'm not going to laugh at him for the Spearman note, because that could be that sharp herbal thing I got earlier. I was going lime peel. He's going spearmint. I think it's more citrus than.
• 10:42
  > Brent>Yeah, that lime note did die off with a little bit of water, but I was kind of digging it.
• 10:47
  > Bob>So, yeah, the palate was generally sweet. And the finish is where I could taste the finishes.
• 10:55
  > Bob>Like the cognac.
• 10:55
  > Harm>You can taste the cognac on the finish?
• 10:57
  > Bob>Only on the finish, but it's fine.
• 11:00
  > Bob>It probably enhanced what was in there, but subtly, not overtly.
• 11:06
  > Brent>Yeah, I get the cognac like bottom under the tongue around the palate in the finish. I don't get it up front. I get that. Yeah, you really get it.
• 11:14
  > Justin>After dropping that couple drops of water.
• 11:16
  > Brent>There really opened it up.
• 11:18
  > Justin>It opened it up like that.
• 11:19
  > Brent>Really?
• 11:19
  > Justin>For sure.
• 11:20
  > Brent>But yeah, I mean this is, this is a great one. I mean Steve's killing it. Boys over there really doing a good job. And every year I look forward to this one and every year they're kind enough to send us a sample. So thank you guys.
• 11:31
  > Brent>Yahoo. So we're going to give The Yellowstone, uh, 2024 limited edition Kentucky straight bourbon whiskey a well deserved. Four sips. That's classified. So that's going to take us to our next one.
• 11:43
  > Brent>We're going to have Justin tell us about that.
• 11:45
  > Bob>So now we get to talk about Four Roses 2024 limited edition small batch. It's 54.1% alcohol by volume or 108.2 proof.
• 11:59
  > Bob>Um, it's non chill filtered as the universe intended. And uh, the nose chill filtering is the devil. It is the nose. It's like complex.
• 12:10
  > Bob>It's like creamy. Lots of beautiful sweet notes to it. Like, kind uh, of like a gingerbread cookie. If you took the gingerbread out on the palate.
• 12:21
  > Harm>What?
• 12:22
  > Bob>So all the notes around.
• 12:24
  > Brent>If you did a gingerbread cookie except for the ginger. If you took gingerbread out, wouldn't you just have nothing?
• 12:29
  > Harm>You would have icing.
• 12:30
  > Bob>You'd have a sugar cookie with a hole. Um, but uh, really good.
• 12:35
  > Justin>You'd have a bread cookie.
• 12:37
  > Harm>Bread cookie.
• 12:38
  > Brent>Yeah, but, but if, if, if he took the ginger out, would it then have a soul again?
• 12:48
  > Bob>I'll leave that one for the ages.
• 12:50
  > Brent>I don't know.
• 12:51
  > Bob>I don't know.
• 12:52
  > Justin>If you remove ginger, you still got Marianne.
• 12:54
  > Brent>That's true.
• 12:54
  > Bob>Right?
• 12:55
  > Brent>She was the nicer one.
• 12:56
  > Harm>Really.
• 12:58
  > Bob>The palate was like fruity.
• 12:59
  > Harm>You still don't have a shot, Bob.
• 13:01
  > Bob>And it was tangy. The finish was like long and delicious and hit my mid pallet beautifully. What did you think, Harmeet?
• 13:09
  > Harm>I thought it was a gentle nose but intense. It's just, it's. This is uh, a dichotomy that's hard to resolve in my head. This is uh, it's just creamy. But it's so intense. It's just amazing. And we've got a commercial coming up so I gotta stop here. We'll come back.
• 13:28
  > Brent>Hey. And we're back, and we are discussing the Four Roses 2024 Limited Edition Small batch. Harm was giving us his copious thoughts.
• 13:38
  > Harm>Are they copious?
• 13:40
  > Brent>Don't know. Don't really know what it means.
• 13:42
  > Harm>I was trying to be profound, but they're not profound either.
• 13:45
  > Brent>No, you're definitely not profound.
• 13:46
  > Justin>No.
• 13:46
  > Harm>Anyway, so I didn't have any.
• 13:50
  > Harm>Every whiskey we've tasted today, I've done neat. I haven't tasted. Put any water in them. I'm doing that now just to see how it goes. Um, this one didn't need water at all. Um, again, gentle on the nose, but still so intense. Uh, there's a lot of, uh, fruit, and, um, it's got a great Kentucky hug.
• 14:14
  > Harm>I just put water in it. It's. It didn't need it, but I. I taste more on the finish.
• 14:19
  > Harm>It's infinity. This is just. It's cherry and raspberry jam on the finish with leather. And, um, a lot of brown sugar up front.
• 14:28
  > Harm>I never dislike this expression. And, uh. Oh, my God, this is so good. Brent, just tell me what I'm. No, what am I tasting?
• 14:37
  > Justin>Yeah. First off, the nose is.
• 14:40
  > Justin>You don't even want to leave the nose because of the creaminess. When you say the creamy.
• 14:44
  > Harm>Creamy.
• 14:44
  > Justin>It's just. You know, you don't think you can smell creamy, but this really comes through. It's got.
• 14:49
  > Justin>It's just vanilla, honey.
• 14:52
  > Harm>Uh.
• 14:52
  > Justin>Uh, it doesn't stop.
• 14:54
  > Brent>I mean, it smells like cream. Feels.
• 14:57
  > Justin>Yes, yes. And I mean, I guess if you're. You know, you pour a thing of cream, I guess you get that. You get that smell on the nose of the cream.
• 15:06
  > Justin>But this is just so elegant, beautiful. Then on the palate, berries. Cinnamon.
• 15:15
  > Harm>Little.
• 15:15
  > Justin>Just touch. Touch of cinnamon. Touch of cinnamon. And, uh, get vanilla.
• 15:21
  > Justin>Gets the caramel.
• 15:23
  > Brent>Um.
• 15:24
  > Justin>Yeah, when you say the berries, uh.
• 15:27
  > Harm>It's a velvet hammer.
• 15:29
  > Justin>Yeah.
• 15:30
  > Harm>I'm getting punched in the mouth with.
• 15:32
  > Justin>Something good, and the creaminess covers the entire mouth.
• 15:37
  > Justin>It's. I know it's hard to imagine a better one right now of this. It's really good.
• 15:43
  > Justin>I know they've made a lot of them over the years. And, um, we'll get. Bob will get into the mash bill here after this, but it's, um. Man, hard to beat Bob.
• 15:53
  > Brent>Well, the lovely thing about it is every year they're different.
• 15:56
  > Harm>Yeah.
• 15:57
  > Brent>You know, and that's. I enjoy that. And we've.
• 16:00
  > Brent>We've done some. We did. We did one on the last fall release show, where every year it's different and I enjoy that.
• 16:08
  > Brent>You know, I mean, if they're doing a different blend, if they're going a completely different direction with that expression every year, it's kind of a surprise, you know, when it's the same thing every year. I'm not saying it's not great, but, you know, then you start comparing, well, this year versus last year versus year three years ago. You know, when they're completely different, you can't compare them.
• 16:26
  > Brent>Um, um. Full roses has never had a limited small batch that I didn't like.
• 16:31
  > Brent>This one is fantastic. It's creamy and luscious and mouth coating, um, with a little bit of water I added, I got a little bit more of the barrel char that came out on my pallet. But this is a, uh, fantastic whiskey.
• 16:45
  > Brent>This is a blend. It's ah, 31% OBSV 12 year, 23% OESK 15, 39% OESF 16 year and 7% OBSV 20 year.
• 16:58
  > Justin>So you know what people are going to be chasing after, you know, in a few years, they're going to be like, okay, now what warehouse are all those from? Yeah, and that's what they're going to be chasing.
• 17:07
  > Brent>Everybody's looking for the minutia. You know, it's.
• 17:10
  > Brent>Honestly, I don't give a damn what warehouse it came out of. Uh, you, you give me a bottle of that 20 year old BSV, I'm going to be a happy man. I don't care what Rick. I don't care what Rick house. I don't care what day.
• 17:21
  > Justin>Yeah, but I'm a fan of the OESK from the Emmy warehouse. And it's just, I mean, I know there's other ones that I really like, but.
• 17:27
  > Brent>Oh, from the one wreck over in the corner next to Squirrel Nest. Yeah, that's the best one of all.
• 17:31
  > Justin>Yeah, it's, uh, whatever. That's like, that's like my little like glitch bottle. If I see one of those, you know, it's like, oh, I have to have that.
• 17:40
  > Harm>Express your autism.
• 17:41
  > Justin>Yeah.
• 17:41
  > Harm>Be, uh, be proud.
• 17:43
  > Brent>Yeah, he's, he's rain man. Dad. Dad lets me drive.
• 17:46
  > Brent>So. On the driveway. Yeah.
• 17:47
  > Harm>It's been several minutes since I had this in my mouth and it's still there.
• 17:49
  > Justin>It still doesn't go away. It just doesn't go away.
• 17:52
  > Brent>Stays with you. It's, it's magnificent. So we're gonna, we're giving the Four Roses 2024 limited edition. Yeah, uh, he started it.
• 18:00
  > Harm>He started.
• 18:00
  > Justin>Yeah.
• 18:01
  > Harm>I've lost track Already, this is too good.
• 18:03
  > Brent>We're going to give the 2024 small batch, limited edition four roses. They well deserved. Five steps.
• 18:09
  > Brent>Oh, my goodness. Yes, yes, yes, yes.
• 18:13
  > Brent>And what brings us to Brent and our next whiskey on this litany of dogs we're forced to drink today?
• 18:20
  > Justin>Yes, thank you, Bob, for suffering me.
• 18:23
  > Justin>This is the 2024 Thomas H. Ah Handy Kentucky Straight Rye. It's 63.6% ABV or 127.2 proof.
• 18:33
  > Justin>The 2024 Thomas H. Ah Handy expression is comprised of barrels aged for six years and three months. It's distilled in the spring of 2018. It's aged in new white oak, number four char, barrels from Cumberland cooperage and comes from the middle to the top floors of the Rick house with an evaporation loss of 28% of the original whiskey. So not a. Not a huge loss. Not a huge evaporation loss, but, um, Significant enough. Yeah, yeah, significant enough. Uh, on the nose, I get a little bit of little.
• 19:09
  > Justin>Get pepper, I get a little bit of cinnamon and just a little bit of that. That. That char, that wood that, you know, that oak. Char. Oak wood on there, you know, on the palate, I get these very, very light cherry notes, and then the rest is all just this warming spice just covering your palate. It goes just. They just. All these spices just interlay with themselves. I mean, I get pepper, I get clove, uh, allspice. It's just. They intertwine. They just a little bit of creaminess to it. It covers your palate. Nice finish. Just goes on and on. Doesn't stop.
• 19:55
  > Brent>How do they make a whiskey this good in six years?
• 19:58
  > Harm>This is.
• 19:58
  > Justin>This is. Yeah, six years.
• 20:00
  > Brent>How do they make a whiskey this big in six years?
• 20:03
  > Bob>Rye.
• 20:04
  > Brent>You know, I mean, uh, we've had ryes that are, you know, that are older than this, that don't have this impact. We've had lots of, uh, you know, smaller producers that are at, you know, 3 and 4 and 5 or even as high as 6, and we go, man, this thing still needs a couple of years. This is six years old, and it knocks your teeth down your throat.
• 20:20
  > Bob>Power and potential potential of rye fully realized.
• 20:24
  > Brent>You just got to be in the right spot. You got to have the right Rick house. You got to put the right distillers in it.
• 20:29
  > Justin>This leads you to believe. I mean, this is why the. The main distilleries that are out there have been doing it for a long time, and their product is good, is excellent.
• 20:39
  > Brent>There's a reason they've been around 150.
• 20:41
  > Justin>There's a reason that people are, uh. All these craft distilleries are off searching to buy their product, you know, for themselves.
• 20:48
  > Justin>To get something similar to this, this thing is just get lucky.
• 20:51
  > Brent>The nose is blown down a little bit for me, from when we first got to it, just a little.
• 20:57
  > Brent>But it's still.
• 20:58
  > Justin>It's.
• 20:58
  > Brent>It's.
• 20:58
  > Harm>It's been over an hour.
• 20:59
  > Brent>It's a, um. It's a hammer straight between the eyes. This is.
• 21:05
  > Brent>Oh, my gosh, just spicy and warm, and there's just that nice, fresh, clean oak underneath.
• 21:14
  > Brent>And on the palate, cloves and allspice. Just huge baking spice. It's got a little bit of a dryness on the palate.
• 21:26
  > Harm>You don't get a little hit of red pepper, too. Just a little bit of red pepper.
• 21:29
  > Justin>Cayenne.
• 21:30
  > Brent>Cayenne, yeah, definitely cayenne. And it just circles your mouth like an airplane going around the airport. It just does not want to leave.
• 21:39
  > Brent>And again, it's long.
• 21:42
  > Brent>There's a lot of layers to this. This is one you could drink for a while and probably still be picking stuff out of it an hour later. It's six years old. It's six years old.
• 21:51
  > Bob>My God, she's precocious.
• 21:54
  > Brent>Yeah. What did you think, Justin?
• 21:56
  > Bob>So, for me, the nose was much more approachable than most expressions of handy. Like, a lot of times, I'll nose a handy, and it'll just burn my nose, and then I'll have to, like, get used to it and nose around it. This one, I got, like, some saltiness to it. I got, like, subtle notes of orange liqueur. Um, the palette was big and bold, as you'd expect from handy. It was amazing. Reminded me of, like, um, going to eat amazing Texas barbecue and then smoking a clove cigarette, you know, in the bath. At the end of the night, when I'm done, it was just different flavors, different scents all married together so well.
• 22:42
  > Bob>There's not a mystery why Buffalo trace is so sought after. And this expression even more so. Brent, what'd you think?
• 22:51
  > Justin>Yeah, I thought a lot about it.
• 22:53
  > Harm>Didn't he already talk about it?
• 22:54
  > Brent>Yeah.
• 22:55
  > Bob>Bob, what'd you think?
• 22:56
  > Harm>We're all.
• 22:56
  > Justin>We're all losing tracks.
• 22:59
  > Harm>It's my turn.
• 23:00
  > Bob>Blame the liquor. Justin doesn't even know where he is.
• 23:03
  > Harm>All right. And I could not get any fruit out of this whiskey. This is the worst handy they've ever had. It's still one of the best whiskies you'll ever taste.
• 23:12
  > Justin>That Light cherry, though, on the pellet I got. It's like a light cherry now on there. You know what he said?
• 23:18
  > Harm>He said orange. And when I put the water in this, I'm getting the orange. It's orange peel.
• 23:24
  > Harm>So put some more water. And, uh, I'm not being a contrarian, it's still great. It's one of the best whiskies I've ever had. But it's not my favorite handy. This is the last. Last year's was.
• 23:34
  > Brent>We all know what your favorite handy is, sir, and you're not getting it here.
• 23:37
  > Harm>I walked right into that. I walked right into that. But last year's handy was so much.
• 23:41
  > Brent>Better for I knew Jack Kennedy, sir, and you are no Jack.
• 23:44
  > Bob>I hope you all in the audience are shedding tears for our first world problems.
• 23:49
  > Harm>Exactly.
• 23:50
  > Bob>The GoFundMe will be posted later.
• 23:52
  > Justin>Right.
• 23:52
  > Brent>So.
• 23:53
  > Harm>But the water did bring out that orange peel. And I see where you're saying some cherry, but to me, this is all about spice. And that's why I thought it was a little bit unbalanced. That's why I did not enjoy this as much as last year's, which was huge on the fruit.
• 24:05
  > Brent>Yeah.
• 24:05
  > Justin>But there was a ton of different spices on there too. Um, you know, so, I mean, that's why I say they all intertwine with each other.
• 24:10
  > Harm>They play well together. But it was hard for me to get the fruit out. So that was the only. That's my only criticism of this whiskey. That's it.
• 24:17
  > Justin>I'm going to criticize this whiskey because I don't have enough fruit.
• 24:19
  > Brent>Well, in spite of that, we're going to. In spite of that, we're going to be giving the 20, 20, 24 Thomas H. Handy Kentucky straight rye a well deserved five sibs.
• 24:30
  > Brent>Oh, my goodness. Yes, yes, yes.
• 24:35
  > Brent>All right, so that takes us to our next whiskey, which is the 20, uh, 24 Sazerac 18 year old Kentucky straight rye.
• 24:46
  > Brent>So this collection of rye whiskey barrels was filled in March 2005 and March 2006. The barrels were New White Oak, number 4 char from Cumberland Cooperage, aged 18 years, 5 months. On the lower floors of the Rick house, we get this. 72% lost to evaporation. That's some.
• 25:05
  > Brent>That's some heavy concentration.
• 25:07
  > Bob>So that was because I was sitting on top of the barrel, sniffing hard.
• 25:11
  > Brent>Um, for years you were riding the barrels like the guy in doctor Strange. Love riding the bomb.
• 25:17
  > Bob>Right, right, right.
• 25:18
  > Brent>Slim Pickens. Oh, it's got a magnificent color to it.
• 25:22
  > Harm>What a great stage name. For a fat guy.
• 25:25
  > Brent>Yeah.
• 25:26
  > Bob>Slim Pickens.
• 25:27
  > Harm>Slim Pickens.
• 25:28
  > Brent>Oh, on the nose.
• 25:32
  > Brent>Oh, it's just so beautiful.
• 25:35
  > Brent>There's butterscotch and leather and oak and stewed dark red fruit.
• 25:42
  > Harm>Plums. Oh.
• 25:44
  > Justin>Uh.
• 25:46
  > Harm>Oh, my God.
• 25:48
  > Brent>The nose is just. Just so nuanced. It's. This is. This is like the Burgundy. This is just layer after layer after layer. This is. This is one of those whiskeys where you just want to smell it all night long. Just sit there with it in a glass and just smell it.
• 26:05
  > Brent>But it's also about the taste. So let's have a sip.
• 26:08
  > Justin>Yeah, I'm going to taste it while you're smelling it.
• 26:14
  > Brent>And again, on the palate does not disappoint. Again, very subtle, very layered, very nuanced.
• 26:23
  > Brent>Smoke barrel char, dark cherries, dark stewed fruit.
• 26:29
  > Brent>A little bit of licorice, sort of a little bit of a dusty barn on the back of the palate. The finish just goes on and on and on and on. A little bit of tobacco barn.
• 26:46
  > Brent>Just how lovely. Lovely whiskey. What do you guys think?
• 26:51
  > Brent>Yeah.
• 26:52
  > Justin>You know, when you say tobacco barn, I mean, this is like when you go. You know, when they're hanging tobacco leaves.
• 26:57
  > Brent>Exactly. That's what I'm talking about.
• 26:58
  > Justin>Yeah, that's. That's it. You know, if you've ever been to one and you've walked by it and you get that.
• 27:04
  > Justin>That's. That's what you get on this pallet. You get that.
• 27:07
  > Justin>That nose that you get from that walking by there on the palate that converts to this. But.
• 27:12
  > Justin>Yeah, with the cherries.
• 27:14
  > Harm>Do you want that nicotine high? Do you get that nicotine high you're walking in?
• 27:17
  > Brent>And that dusty floor, that carrying tobacco smell, the old wood. Yeah, it's just. It's lovely.
• 27:24
  > Justin>Yeah. You said a little bit of licorice on there.
• 27:27
  > Justin>Yeah, it's. It's hard to. It's like a red licorice to me that I get on it. Um, the. But, yeah, I get that.
• 27:36
  > Justin>You know, I had that plum on the nose. I also got the plum on the palate, uh, all around. It's hard to beat. These kind of drink, these. This antique collection. Because it's an antique. It's. This is what they're talking about.
• 27:50
  > Harm>Six years old. That's hardly antique. This is 18.
• 27:53
  > Justin>This.
• 27:54
  > Harm>This is the antique, right?
• 27:56
  > Justin>This.
• 27:58
  > Harm>But they call. I know they call it antique. Whatever. This is so good, though.
• 28:01
  > Justin>It is, right?
• 28:03
  > Harm>Oh, my God. I cannot get over the nose. This is so amazing. The leather, the plum, that earthiness.
• 28:16
  > Harm>There's a hint of dill, there's a hint of herb.
• 28:20
  > Harm>Ah, there's so much on this thing.
• 28:23
  > Harm>Yeah.
• 28:23
  > Brent>Just the slightest little bit of dough.
• 28:26
  > Harm>And, and adding water just brought out more of that plum and a little more cherry coming out.
• 28:34
  > Bob>When Ricardo Montalban described the fine Corinthian, this is the smell that I imagine. I hadn't even had whiskey when I heard that commercial.
• 28:43
  > Justin>But this is it.
• 28:45
  > Harm>Oh my God.
• 28:45
  > Justin>This is just.
• 28:47
  > Harm>This is just the one. This is one of the best 18 year old sizes I've ever had. This is, this is up there. This is way better than last year's, right?
• 28:57
  > Justin>I believe so.
• 28:58
  > Bob>If you're drinking this, you won't even need plastic surgery because you won't care.
• 29:03
  > Harm>This will take the wrinkles out of your face and give you a smile with, with no smile lines. You will be young, you'll be youthful, and you won't, won't be able to find this bottle anywhere.
• 29:12
  > Harm>So doesn't matter, right?
• 29:14
  > Bob>You can live forever. You can find it, but you won't be able to.
• 29:22
  > Harm>Justin, you got anything else to say? We just giving this a rating.
• 29:25
  > Bob>Oh, yeah, it's. It's uh, perfect. That's what it is.
• 29:30
  > Harm>Finish is so good.
• 29:31
  > Bob>Just perfect.
• 29:32
  > Harm>The fruit keeps echoing. It's not just the leather and the spice. The fruit keeps echoing back.
• 29:36
  > Bob>It's subtle. It won't kick your butt, but it will make you happy. Happy, Happy.
• 29:41
  > Harm>And just a drop of water. Just a drop. Nothing else. Cause it's only 90 proof. You don't need any more.
• 29:46
  > Bob>I wouldn't even do that. I think they put plenty of water in it. At 90 proof.
• 29:50
  > Harm>It's just a drop. I'm getting the echoes of the fruit on the finish because of that.
• 29:55
  > Brent>Ask and you shall receive.
• 29:58
  > Harm>I know my own needs.
• 30:00
  > Brent>And what I need from an automobile.
• 30:02
  > Harm>I know I get from this new Cordova.
• 30:05
  > Brent>There you go. Thank you, Rich.
• 30:07
  > Harm>You're gonna give it a rating.
• 30:08
  > Brent>Reach Corinthian leather.
• 30:10
  > Harm>We're gonna give it a rating.
• 30:11
  > Brent>I remember that he was on, he was. I think it was on Letterman. And he goes, what is Corinthian leather? And he said, I have no idea. It's just a name they made up.
• 30:20
  > Brent>Yeah, I think we can give this a rating. Um, I don't even know why I have all the other numbers on here. Oh, my goodness. The 2024 Sazerac 18 year old Kentucky straight rye whiskey. Well deserved. Five sips.
• 30:35
  > Brent>So that takes us to our next whiskey and we're going to have Harm tell us about that one.
• 30:40
  > Harm>Thanks Bob. This one is close to my heart.
• 30:43
  > Harm>The 202417 year old eagle rare Kentucky straight bourbon is 50.5% ABV 101 proof. Uh, the barrels from this release are 17 year old bourbon filled. That was filled in the spring of 2007. It was aged 17 years and four months from the lower floors of the rick House. With 86% of the original whiskey lost to the angels.
• 31:05
  > Harm>It's bottled at 101 as a tribute to the original Eagle Rare brand from 1975. We have a, ah, text uh, sheet directly from the distillery and uh, the large grain they call it, it's a uh, distillers grade one and two Kentucky corn. The second grain is rye and there's a finishing grain of malted barley. They used uh, they tell us the cook temperature. There's too much. There's too much.
• 31:32
  > Brent>That's why, that's why I don't put it all in.
• 31:35
  > Harm>So it came off the still at 140.
• 31:38
  > Harm>It's Asian new, new, uh, white oak number four char, which is charged for 55 seconds.
• 31:43
  > Harm>The barrel, uh, maker was Cumberland Cooperage.
• 31:46
  > Harm>They put it in the barrel at 125.
• 31:49
  > Harm>It's aged on those lower floors. It's so complex. And you talked about uh, the devil's filtration. This is chill filtered my friend. Chill filtered. And it's still amazing. Uh, the nose is so gorgeous.
• 32:05
  > Harm>I opened one of these bottles behind the uh, bar for my wedding. The 17 year old.
• 32:11
  > Harm>The hoi polloi only had access to the 10 year old.
• 32:14
  > Harm>That's why this is so close to my heart.
• 32:16
  > Bob>Which one?
• 32:18
  > Harm>What do you mean? The ten year old Eagle rare.
• 32:22
  > Harm>Commercial time.
• 32:23
  > Brent>We'll be back.
• 32:26
  > Brent>And we're back and we are still discussing that. 2024 eagle rare. 17.
• 32:32
  > Harm>So uh, the nose is so complex. It's caramel and vanilla and pepper and oak and there's some uh, rice. There's a little bit of rye coming which is crazy because this is a low. This is supposedly we were guessing this is, we don't really know the actual mash bill. People guess that this is the low rye mash bill that's less um, than 10% rye. But I'm getting a little bit of rye spice here and especially on the palate just coats the mouth so sweet, so caramelly. Um, I hit get a huge hit of rye spice and then it, it just kind of tapers off and you get pipe tobacco and black pepper and um, dried fruits are like um, what is this dried Was it cherries and what else? Brent, what am I getting here on the fruit?
• 33:28
  > Justin>I'm not really getting that fruit. Besides the cherry on the, on the, on the finish.
• 33:32
  > Harm>There's something else.
• 33:33
  > Bob>Rhubarb.
• 33:35
  > Justin>Rhubarb. No, that's not rhubarb.
• 33:39
  > Justin>No, rhubarb is my, uh, it's a go to for me all the time when it comes out.
• 33:46
  > Justin>But um. Yeah, so, yeah, you're right on the nose. On the nose and on the palate. You know, it's. This is, this is what you want in a 17 year old bourbon.
• 33:55
  > Justin>I mean, it's. The nose is phenomenal. You get the, you get the vanilla, the pepper, the little bit of oak on it, uh, the carries root right into the palate. You know, the caramel, all those spices that you mentioned.
• 34:08
  > Harm>Uh, how is it so much spice coming out?
• 34:11
  > Harm>Supposedly it's a roli low rye recipe.
• 34:15
  > Justin>Yeah. But you got 17 years to sit there and you know, in this barrel, you know, to the barrel breathing for 17 years.
• 34:23
  > Brent>Well, 86% evaporation. There's some concentration in this one.
• 34:27
  > Harm>Right, right.
• 34:30
  > Justin>Oh, for sure.
• 34:31
  > Harm>Oh, my God.
• 34:32
  > Justin>Uh, just imagine if they hadn't proved it down to 101.
• 34:36
  > Harm>Well, they have to do that as tradition. It's tradition. And that's still at 101. It's still so packs a punch. It's got great flavor.
• 34:44
  > Brent>Right.
• 34:44
  > Harm>You're not, you're not getting the alcohol kick. You're getting just that intense flavor.
• 34:48
  > Brent>Well, you remember it was only a couple years ago they bumped it back up to 101. Used to be lower, so.
• 34:53
  > Bob>Yeah, yeah.
• 34:55
  > Brent>This is.
• 34:55
  > Harm>Used to be underproof, right?
• 34:57
  > Brent>Yeah.
• 34:57
  > Harm>Or was it 90? Was it ever 90?
• 34:59
  > Brent>Yeah, I think it was 90.
• 35:00
  > Harm>Yeah.
• 35:01
  > Brent>So, um, yeah, it's a fantastic whiskey. Um, and it's, you know, every year they're all so different from each other. The antique collection. This one is, this is one of the better ones they've had in a while.
• 35:15
  > Brent>For the eagle rare, I think. Yeah.
• 35:17
  > Harm>Um, this is, this is a big step up from some of the previous releases.
• 35:21
  > Brent>So, so good. So concentrated.
• 35:24
  > Brent>So just flavor packed. And the nose is fantastic. So we're going to be giving the 20, 24 eagle rare 17 year old, a well deserved five. Oh my goodness.
• 35:39
  > Brent>Yeah.
• 35:40
  > Harm>Who would have episode. Come on.
• 35:43
  > Brent>All right, Brent, tell us about our next whiskey if you must.
• 35:47
  > Justin>Thanks, Bob. If I must tell you about it, it's the 20, uh, 24 William LaRue Weller Kentucky straight bourbon.
• 35:56
  > Justin>62.9% ABV.
• 35:58
  > Justin>125.8 proof.
• 36:01
  > Justin>This year's offering of the Sweden Classic was distilled in January 2010 and February 2012. And the whiskey was 12 years and 6 months old at bottling aged on the lower floors of the rick House, with 61% of the original whiskey lost to the angels.
• 36:19
  > Justin>So the color on this one, you get that burnished copper color. The.
• 36:25
  > Justin>This. The nose on this. Another one, this is, uh, that pipe tobacco. It reminds me when my grandfather, when you sit in the. Before he.
• 36:33
  > Justin>Before he'd light that pipe and he. He'd pack that tobacco in there. This is what. I get that right from him, you know, it's.
• 36:40
  > Harm>Yeah, you're exactly. I have the same memories of my grandfather in this pipe. Yeah.
• 36:44
  > Justin>Yeah. And it's wasn't tobacco.
• 36:46
  > Brent>Why do you think he was smiling at you two idiots?
• 36:49
  > Brent>The only thing that kept him from, uh, killing you.
• 36:52
  > Justin>Yeah.
• 36:52
  > Harm>He was a World War II vet. He should have killed me.
• 36:55
  > Brent>Yeah.
• 36:55
  > Justin>So get that tobacco.
• 36:56
  > Harm>Car disappointed caramel.
• 36:57
  > Justin>And then, uh. And then maybe because I had it this morning, but, like, burnt, like. Like burnt marshmallow. Like roasted marshmallows.
• 37:04
  > Brent>Oh, no, it's not. Because you had it this morning. Yeah, it's all there.
• 37:08
  > Harm>This is roasted marshmallow.
• 37:09
  > Brent>This is amazing.
• 37:10
  > Justin>Yeah. On the pallet, it's just a big, big hit of this caramel. Caramel and toffee. And then you get some of that oak to it. Um, gosh, it just overpowers your palate. This is one of those ones that it goes in, covers your mouth.
• 37:33
  > Harm>Sips.
• 37:33
  > Justin>Down your throat, and just lingers and stays and just doesn't want to go away. This is it. This is what you want. This is a, uh, long, satisfying.
• 37:43
  > Harm>Can I see your tech sheet?
• 37:44
  > Justin>My tech sheet.
• 37:45
  > Harm>There's a check sheet. Yeah. Thank you.
• 37:48
  > Justin>I don't want to read off the text sheet because it's too delicious to.
• 37:50
  > Harm>Read off of it because I just want to. So this is soft red winter wheat is the second grain. So whether most people know it's. It's a famous weeder. And I just wanted to look at their tech sheet and see what's going on here, because this is just so good.
• 38:03
  > Brent>Good.
• 38:04
  > Harm>I'm going to try this.
• 38:04
  > Justin>I mean, this one here is just like.
• 38:08
  > Harm>I mean.
• 38:09
  > Justin>I mean, I, uh. It's. This is one of my. This is always a favorite of mine. This one here, I think is better, is the best one that I've had. I, uh, may. There may have been ones better, but maybe I haven't had.
• 38:20
  > Harm>I agree with you. This is the best. This is the best Weller I've ever had. And I've had almost. I mean, I don't know. I don't. I've lost count of how many I've had. It's crazy, but this is. Oh, my God. It's unbelievable.
• 38:32
  > Justin>Yeah.
• 38:33
  > Harm>Justin, what are you just sitting there with your mouth open?
• 38:35
  > Bob>I've had the first William LaRue Weller. We all have. Um, and then I've had every one since 2015, and this one is my absolute favorite. Oh, jeez, not even close.
• 38:49
  > Bob>You've got these sweet notes with the spicy notes, like everything.
• 38:53
  > Harm>How are you getting so much flavor out of a weeder?
• 38:55
  > Harm>I usually don't even like weeders that much, but this is.
• 38:57
  > Justin>Yeah, just, uh, the age at the lower floors.
• 39:00
  > Justin>It's. It's a nice.
• 39:03
  > Bob>You know, everything you've ever liked about a bourbon is in here.
• 39:08
  > Brent>Well, think about it this way, Weller. 12 comes, you know, off of lower floors and it's 12 years old, and this is 12 years old. Well, a 12 is fine drink, but it's not this. You got to know where to put the barrels. You know, it's. This is. This isn't just age. It's. It's position. And this is one of the finest things I've had cross my palate in a long while. So we're going to be giving the 2024 William LaRue Weller Kentucky straight bourbon a well deserved 65 sips. Oh, my goodness.
• 39:43
  > Harm>Did anybody put water in it?
• 39:45
  > Bob>Yeah, no.
• 39:46
  > Harm>Yeah, no, it's a 125. Anybody water?
• 39:51
  > Brent>Hell no.
• 39:51
  > Harm>No, I'm doing it anyway. I don't care. Uh, I know we're going to the next whiskey, but I'm putting water in this.
• 39:55
  > Bob>Think you're going to be.
• 39:56
  > Brent>So this brings us to next whiskey and the last one of the btec, which is, uh, executive producer privilege. This one's mine. So this is the 2024 George T. Stagg Kentucky Straight Bourbon. 68.05% AB 136.1 proof.
• 40:18
  > Brent>I'm just communing with the angels now. Please.
• 40:21
  > Brent>So happy. So this was distilled in the fall of 08 through the spring of 09.
• 40:27
  > Brent>Uh, age 15 years, 2 months lower FL of the whale. 61% of the original whiskey was lost to evaporation.
• 40:36
  > Brent>Oh, the nose on it is just, oh, rock solid.
• 40:44
  > Brent>Dark cherries, dusty m. Dried wood.
• 40:49
  > Harm>I got sandalwood. It just didn't come out till now. It's been over an hour sitting in the gloss, but now I'm getting sandalwood on the palette.
• 41:01
  > Brent>Oh, it's dark, it's deep, it's layered.
• 41:07
  > Brent>There's a clean oak to it. There's. There's a beautiful spice, but it's not overwhelming. Like, the. Like the handy. Could be overwhelming for somebody.
• 41:19
  > Brent>Dark caramel, a little bit of dark toffee.
• 41:25
  > Brent>The cinnamon comes through, and then it just wraps around your tongue and just coats your mouth and just stays with you for the rest of your natural life. I'm just gonna go sit in a corner and cry now. Okay. Anybody else?
• 41:37
  > Harm>Like, after sex? Bob?
• 41:38
  > Justin>Like, after sex, you know, that. That sandalwood suggestion that you put there? That.
• 41:43
  > Justin>That is what it is.
• 41:44
  > Harm>It came out. It came out later.
• 41:45
  > Justin>Yeah, it. Right. I got that on the pallet, you know, when I got that.
• 41:49
  > Harm>Ah.
• 41:49
  > Justin>You know, that wood note on the palette and stuff. Um, but while Bob's crying in the corner, we've had a lot of. We've had a lot of these. And this is not to take anything away from this. This one is. It's really, really good. And it's, uh. You know, but I think the best one. Not the best.
• 42:06
  > Justin>Is not the best one for me. It's not the best one.
• 42:08
  > Harm>I still remember last year's with, you know, joy in my heart. This is not quite there, but the worst. The worst George T.
• 42:17
  > Harm>Stag you have is still gonna be better than most whiskeys you ever had in your life.
• 42:20
  > Justin>Right, Exactly. I mean, it's. It's doesn't matter.
• 42:22
  > Justin>Right.
• 42:23
  > Bob>Yeah.
• 42:24
  > Brent>We're slicing hairs with a razor blade here.
• 42:27
  > Bob>You know, there's a park in downtown Fort Lauderdale near the beach with a lot of trees.
• 42:33
  > Brent>You're not allowed to remember the court order.
• 42:35
  > Bob>Yeah, no, but before I get.
• 42:36
  > Brent>There's a playground there. Children. No.
• 42:38
  > Bob>Yeah, Before I get kicked out of there.
• 42:40
  > Bob>There's a transition in smell between being, like, in the woods and going to the beach.
• 42:46
  > Bob>And this nose hits that very transition where you get some of some. Some of one, some of the other. And the pallet, for me, like, deep wood, spice, oak, blackberries.
• 42:59
  > Harm>I don't get the BlackBerry.
• 43:00
  > Bob>I love this. Um, so I know I'm in the.
• 43:04
  > Brent>Corner crying, but I don't know what he's talking about.
• 43:08
  > Bob>Yeah, nobody knows what I'm talking about.
• 43:10
  > Harm>It's great, but.
• 43:13
  > Harm>Oh, I don't know. I don't know. It's just so good. It's good.
• 43:16
  > Justin>But, you know, if you didn't have any. If you didn't have one of the other years to think back on and compare it to.
• 43:22
  > Justin>You'd be like this is the greatest.
• 43:24
  > Brent>Thing I've ever had.
• 43:25
  > Justin>Yeah.
• 43:27
  > Brent>And again this is the, this is the fortunate position, this job.
• 43:30
  > Harm>We are spoiled bastards. That's the term.
• 43:34
  > Bob>On its own it's great. So don't think about the other years. Just judge what's in the glass and what's in the glass.
• 43:39
  > Harm>Just be happy you have some of.
• 43:40
  > Brent>This going strictly by the glass. Absolutely fantastic.
• 43:43
  > Harm>When you go to some of those fancy bars and you do the, you do the uh, side by side verticals of these, it'll make you cry.
• 43:52
  > Justin>Mhm. Yeah. Oh yeah. And as Justin says, you can just go to uh, go to Kentucky, go to some of the bars up there, spend a mortgage and one mortgage payment. One mortgage payment and have everything. Right.
• 44:04
  > Bob>Everything you can have.
• 44:04
  > Brent>Same thing in Daytona.
• 44:06
  > Harm>They don't usually don't kick you out of your house for missing one mortgage payment.
• 44:08
  > Brent>Right, right.
• 44:09
  > Bob>They think it's stern warning.
• 44:11
  > Brent>Well, when Daytona happens, all the banks in the Southeast know that there's going to be a lot of mistrailer payments that month.
• 44:18
  > Bob>Yeah.
• 44:18
  > Brent>So same thing, just different. Well, we're going to give the 2024 George T. Stag Kentucky straight Bourbon whiskey a well deserved.
• 44:27
  > Brent>Oh my goodness.
• 44:32
  > Brent>And that brings us to our last one.
• 44:34
  > Harm>So feel uh, free to hate us. Just hate on us now because we are tasting something that we should not be allowed to taste.
• 44:43
  > Brent>Justin.
• 44:44
  > Bob>Oh, sorry.
• 44:46
  > Brent>Wake up. We're gonna.
• 44:47
  > Bob>I am awake. I was just singing.
• 44:50
  > Bob>Which you know, pretty awful but anyway.
• 44:52
  > Bob>2024 King of Kentucky.
• 44:56
  > Bob>It's 130.4 proof. They only made 5100 bottles of this. King of Kentucky was established in 1881 as a Kentucky straight bourbon whiskey. Brown foreman acquired the brand in 1936 from selected Kentucky distillers and um, by 1940 converted it to a blended whiskey until they got rid of it in 1968.
• 45:21
  > Bob>2018 it came back.
• 45:24
  > Bob>King of Kentucky is an annual release of a single barrel inventory featuring a barrel strength minimally filtered with each release and barrel being unique. The 2024 release, the seventh annual release of this expression and it's at least 16 years old.
• 45:41
  > Bob>It was made from batch of 63 barrels filled on July 19th, 2007 and November 15th, 2007.
• 45:50
  > Bob>All the barrels were aged in warehouses G and J at the Brown Forman Distillery. On the nose I got uh, Almond Joy creme brulee, beautiful caramelized fruits on the palate.
• 46:04
  > Bob>It was dark, rich, coconutty. Um, I got, like, malt, uh, wood, and the finish was long, deep, and insane. What did you think, Brent?
• 46:19
  > Justin>Okay, so this is my favorite bourbon of the night. And I'm going to go right now and say, this is going to be my pick of the year.
• 46:29
  > Harm>I think you're absolutely right, dude.
• 46:31
  > Justin>I mean, we're all going to fight.
• 46:32
  > Harm>For this for pick of the year. But you called it first.
• 46:34
  > Justin>Well, uh, you know, so, I mean, when it goes around and we all have this is our favorite pick of the year, uh, we'll be drinking it and everybody will say, well, why does everybody pick the same thing? This one is that good?
• 46:46
  > Bob>Yeah.
• 46:47
  > Justin>I mean, it's the nose. You want to go on forever with the nose. It's got that caramel, that, uh, fruit, the oak, uh, the malt, a little bit of malt on it. It doesn't stop.
• 47:02
  > Justin>You'd think that I'm just going to be happy with the nose and I'll just go on with the nose, and I won't stop there.
• 47:08
  > Justin>Well, then you have to have it on your palate.
• 47:10
  > Justin>And I just think, like, oh, my gosh, I already had some great bourbons tonight.
• 47:16
  > Justin>Some great. And this one just, uh, rises and shines. I mean, it covers your mouth.
• 47:24
  > Justin>You get that. You get that, uh, little bit of that dark chocolate, that coconut, that, the vanilla, It's. It just doesn't.
• 47:34
  > Harm>Is this not, uh, pot still? You have the tech sheet there is this man in a pot still?
• 47:37
  > Harm>No, no, but then where's that, that, that deep, rich note coming from?
• 47:41
  > Justin>Oh, my gosh. This is. And when you talk about a Kentucky hug, this is it. This gives you the Kentucky hug. This is, uh, this is, uh, one of the best things I've ever tasted.
• 47:53
  > Bob>You go to the tasting bar in Kentucky, you buy this one.
• 47:56
  > Harm>Yeah, I'm. I'm sorry.
• 47:58
  > Justin>Yeah.
• 47:59
  > Harm>I'm speechless. This is so good.
• 48:02
  > Harm>Chocolate covered coconut vanilla. There's that. There's this deep, rich, fusel oil taste. I thought maybe it's coming from a pot still, but it's not pot still.
• 48:12
  > Bob>That oily, oily thing going on. Yeah.
• 48:15
  > Justin>Yeah.
• 48:16
  > Harm>Oh, my God, Bob.
• 48:18
  > Brent>Every year. This is one of the best whiskeys we have all year. And I don't know how the hell they can do it every year.
• 48:25
  > Bob>Yeah.
• 48:26
  > Brent>Um, we've been lucky enough to try all of them except that first release, which was like 600 bottles. Kentucky only. That thing's leg.
• 48:32
  > Harm>I got a chance to taste it because of the industry, but we tasted.
• 48:36
  > Brent>It yeah, we didn't have it for the show. Um, but every year, one of the greatest whiskeys we have. So, uh, what can we say?
• 48:44
  > Brent>The 2024 King of Kentucky.
• 48:49
  > Brent>Oh, my 100 subs. Yes.
• 48:52
  > Brent>Yes.
• 48:56
  > Brent>Well, that's all the time we have for this show.
• 48:59
  > Brent>I want to thank you guys for joining me today. Thank you, Brent.
• 49:03
  > Justin>Uh, thanks for making me suffer through another one of these, um, poorly Buffalo. Uh, Trace.
• 49:09
  > Justin>Uh, what are you talking about? This is just like.
• 49:11
  > Bob>Well, if you don't invite me back.
• 49:12
  > Justin>Next year, you can. I'm gonna shoot you, you know.
• 49:14
  > Brent>Well, the next show we're doing is a vertical of octomore, so.
• 49:17
  > Bob>Nice.
• 49:18
  > Harm>I was told there would be scotch here too, today, Bob.
• 49:21
  > Brent>Thank you, Harm.
• 49:22
  > Harm>Thank you, Bob. I, um, thank you for real this time.
• 49:26
  > Brent>And thank you, Justin.
• 49:27
  > Bob>No, thank you, Bob.
• 49:28
  > Brent>Well, thank me. Thank. Thank the folks that thank shared this amazing whiskey with.
• 49:33
  > Bob>God, I love the fall show.
• 49:34
  > Harm>Buffalo Trace and Four Roses and Yellowstone.
• 49:37
  > Bob>Yeah, and four. Yeah, all them too.
• 49:39
  > Harm>Oh, uh, Four Roses. Dude, that was amazing.
• 49:41
  > Justin>Homegrown Foreman.
• 49:42
  > Harm>But I. All I taste now is that can of Kentucky.
• 49:45
  > Harm>Oh, uh.
• 49:47
  > Brent>Life is good.
• 49:48
  > Bob>Life is.
• 49:48
  > Justin>Life is.
• 49:49
  > Harm>Life is good. Too good.
• 49:51
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 50:00
  > Justin>Give it a little tappy.
• 50:02
  > Brent>Tap, tap, tap a roo.
• 50:03
  > Announcer>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone. Play podcasts, Sip, Suds and Smokes. We love your feedback and you can reach us@infopsuds and smokes.com. our tasting notes flow out on Twitter and Instagram with our handleipsuds and Smokes, and our Facebook page is always buzzing with lots of news. You'll also be able to interact with the thousands, millions and millions of other fans on those social media platforms. Do us a favor, take the time to rate this episode. If you're listening to us online, that's a big help to us and we get to see your feedback as well. Come back, join us for another episode and keep on sippin'this.
• 51:00
  > Brent>Has been a one tan hand production.
• 51:02
  > Harm>Of Sip, Suds and Smokes, a program.
• 51:05
  > Brent>Devoted to the appreciation of some of.
• 51:07
  > Bob>The finer slices of life.
• 51:09
  > Brent>From the dude in the basement studios.
• 51:11
  > Justin>Your host, the good old boys will.
• 51:13
  > Brent>See you all next time.