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Jack gets a lot older · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and Smokes.
• 0:04
  > Brent>Here are the whiskeys that we're going to be discussing today. We have the cream of Kentucky small batch. We have the cream of Kentucky, uh, cast strength barrel. We have the Jack Daniels single barrel, uh, heritage barrel. We have The Jack Daniels 10 year old Tennessee whiskey batch number four. The Jack Daniels 12 year old Tennessee whiskey batch number three. And the Jack Daniels 14 year old Tennessee whiskey batch number one. So yay.
• 0:35
  > Maury>Yay.
• 0:36
  > Brent>14 year old Jack Daniels.
• 0:38
  > Harm>You guys do not sound enthusia. You guys don't sound enthusiastic enough because that.
• 0:43
  > Maury>I am very excited.
• 0:46
  > Brent>He is very.
• 0:48
  > Justin>Hold on.
• 0:49
  > Harm>I am very aroused.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios.
• 1:21
  > Justin>Why?
• 1:22
  > Announcer>Because that's where the good stuff is. It sips, suds and smokes with your smokin host, the good old boys. And now it's sipping.
• 1:59
  > Justin>Hey.
• 1:59
  > Brent>Yes. It's sipping time again. Welcome to this sips episode where everything good in life is worth discussing. Joining me today, our made man Brent.
• 2:08
  > Justin>It's a pleasure in the basement today.
• 2:10
  > Brent>It's not a bad day to be in the basement.
• 2:12
  > Justin>No, not a bad day at all.
• 2:13
  > Brent>And good old boy Maury.
• 2:15
  > Maury>I'm excited to be in the basement. I just wish Brent would put on some pants.
• 2:20
  > Brent>Never. It would be wrong if he had pants on. It wouldn't be right. I mean, no, it's too hot outside.
• 2:26
  > Maury>It would taste better if I didn't have to look at Brent without pants.
• 2:30
  > Brent>Well, it would smell better, that's for sure.
• 2:31
  > Harm>So.
• 2:32
  > Brent>And good old boy Justin, pleasure to
• 2:34
  > Bob>be here as always, Bob and good old boy Harm.
• 2:37
  > Harm>I pretend I'm happy to be here.
• 2:40
  > Brent>Well, we all pretend we're happy to be somewhere.
• 2:42
  > Harm>I mean, you know, I'm not pretending as hard today. It's that we're recording on the day after Valentine's Day and I'm hurting. It was a lot of drinking again, a lot of fun.
• 2:56
  > Brent>Can't help you. You're on your own, man. Our sip segments are all about wine, distilled spirits, tea and coffee and anything else you can sip. And here are the whiskeys that we're going to be discussing today. We have the Cream of Kentucky small batch. We have the Cream of Kentucky, uh, cast strength barrel. We have the Jack Daniels single barrel, uh, heritage barrel. We have the Jack Daniels 10 year old Tennessee whiskey batch number four. The Jack Daniels 12 year old Tennessee whiskey batch number three. And the Jack Daniels 14 year old Tennessee whiskey batch number one, so.
• 3:32
  > Justin>Yay.
• 3:33
  > Maury>Yay.
• 3:35
  > Brent>14 year old Jack Daniels.
• 3:36
  > Harm>You guys do not sound enthusiast. Uh, you guys don't sound enthusiastic enough because that.
• 3:42
  > Maury>I am very excited.
• 3:44
  > Brent>He is very.
• 3:46
  > Justin>Hold on.
• 3:47
  > Harm>I am very aroused. I hope the editors clean up all that.
• 3:52
  > Brent>Does that help? Yeah. All right, so we're gonna have Justin tell us about our SIPs ratings. Pick one.
• 4:00
  > Bob>All right.
• 4:01
  > Brent>We don't need to do all five. People have figured out all of them by now.
• 4:05
  > Bob>We're gonna do number four.
• 4:08
  > Brent>Okay.
• 4:12
  > Bob>Number four. Let's keep this sacred to ourselves.
• 4:17
  > Bob>Pour me another.
• 4:21
  > Justin>Why do I hear banjos when he said that?
• 4:24
  > Brent>I don't know, but a good time
• 4:26
  > Harm>to find some pants.
• 4:29
  > Brent>If I took him up in the mountains where my family's at, they would know. They would like him.
• 4:32
  > Brent>It'd be like body snatchers. They just look at him and know he doesn't belong.
• 4:37
  > Harm>Yeah.
• 4:37
  > Brent>Oh, yeah. That wouldn't work.
• 4:39
  > Harm>Imposter. Yes.
• 4:41
  > Brent>It'd be like Donald Sutherland at the end when he's like, pointing at the lady. Yeah, yeah. No.
• 4:47
  > Brent>Not gonna happen. So one of the first times I went to Kentucky, I took my buddy Rob with me. He's, um, from Israel. He was. He was worried. I'm like, don't worry. You're here with my people. I got you. I can translate. You'll be able to understand everything. We're good to go. And then when we got to the airport, the first thing you saw was the giant pegasus made of chicken wire. And he looked at me and said, you're taking me here. Yes, I am.
• 5:11
  > Brent>Just shut up and enjoy the ride. So, all right, so we're gonna have Brent tell us about our, uh, first whiskey.
• 5:17
  > Justin>Thanks, Bob. This is the, uh, Cream of Kentucky brand. Traces its roots back to the 1880s when it was owned by I. Traeger Co. Of Cincinnati. The brand was acquired during prohibition by schnelly distillers, not schnelly, who reintroduced the brand in 1934. Backed by print ads drawn by famed American artist Norman Rockwell, Cream of Kentucky grew to become one of the leading bourbon brands in the 1930s and 40s, one of many victims of the decline in popularity of bourbon in the 60s and 70s. The brand ceased production and its trademark was abandoned. Enter Jim Rutledge, the former master distiller at Four Roses, who resurrected the brand in 2018. So this first one we have is the Cream of Kentucky small batch, is 50% ABV, 100 proof, non age stated. The color is a nice. Nice, like, it's like, uh, kind of A little bit brighter than the 80s copper penny color. The. On the nose, it's really like a
• 6:21
  > Harm>fruit salad, but I'm gonna go with bright 90s copper.
• 6:24
  > Justin>Bright 90s copper.
• 6:25
  > Harm>No, sorry.
• 6:26
  > Justin>The, um. On the nose, I get. It's a. It's a big fruit salad. But, you know, at the end of
• 6:31
  > Brent>the salad, the oranges is not tossing salad. It's all. Okay.
• 6:35
  > Justin>Yeah, the oranges stick out that stuff. So then on the palate, you know, I don't know if it's just because of the name cream, but you get. You get a whole creaminess in your palate when you taste this. And you get. You get pepper cloves, bananas, um, foster, and a little bit of apple round off.
• 6:53
  > Justin>And a little bit of. Little bit of, uh, oak in there as well. And the finish on this is really long. You get just follows everything else where you got honey and bananas. All in all, this is, um, nothing to be ashamed of here. This is a good one. Justin, what do you think?
• 7:11
  > Bob>So on the nose, I got Orange Julius and fabuloso.
• 7:16
  > Brent>I love orange juice. Jubius.
• 7:17
  > Harm>Broken.
• 7:18
  > Brent>Yeah, Fabuloso. I don't know, but Orange Julius, like, yeah, yeah, yeah.
• 7:23
  > Bob>On the palette, I got, um, cinnamon, wheat checks, and, uh, Red Hots.
• 7:30
  > Harm>I hate you for being right there. I hate you for being right. That was good. Where you got the fabuloso hurts me,
• 7:37
  > Brent>but he started out with fabulous.
• 7:39
  > Maury>I know.
• 7:39
  > Brent>So, yeah.
• 7:40
  > Bob>Yeah, I started out with Orange Julius.
• 7:42
  > Brent>Don't get excited.
• 7:42
  > Bob>Fabulous. And the finish, it's like, um, Honeycomb cereal and a little bit of oak.
• 7:52
  > Harm>You know, I got pretty much what you were saying, both of you, but I got a little sweet tobacco, too. It's not. Not. Not as much oak as tobacco.
• 7:59
  > Harm>It's not.
• 7:59
  > Justin>Not there.
• 8:00
  > Maury>Yeah, no, I think you're right, Harm. I think there is a note of tobacco more so than oak, but it's so good.
• 8:08
  > Harm>Bob, what do you think about this?
• 8:10
  > Brent>It's got a really pretty nose. It's definitely orange. White flowers, but more orange blossom than, um. It's got a nice creaminess on the nose.
• 8:25
  > Brent>On the palate. Hold on. Yeah, the honey's come.
• 8:32
  > Brent>The. The honey crisp is there. The oak is there, but it's not overpowering. It's nice. It's. It's just a nice underlayment. It doesn't get in front of any of the flavors. Um, some dark caramel, definitely. Some, uh, vanilla and little banana.
• 8:52
  > Announcer>Just.
• 8:53
  > Brent>Just a hint of banana on the bottom of the palate.
• 8:55
  > Harm>You know what strikes me is that this is such that all those flavors are so integrated. Nothing like really sharp.
• 9:00
  > Brent>Yeah. Sticks out. Nothing. Nothing is sticking out.
• 9:03
  > Harm>Like Brent, uh, was saying, the name Cream of Kentucky is apt.
• 9:07
  > Justin>The creaminess. I mean it's, it's like the name follows through. Mm. Mhm.
• 9:17
  > Brent>Well, we've, we've had a few batches of Cream of Kentucky over the years. They've been very kind, always send us samples. But I think this is one of the better ones they've done.
• 9:26
  > Justin>It is really better every year.
• 9:28
  > Brent>Better and better.
• 9:28
  > Harm>I don't know. I think last year was pretty good.
• 9:31
  > Harm>Last year's was just as good as this. Uh, I don't know. This is better than last year.
• 9:34
  > Maury>So where is he selecting these barrels from?
• 9:38
  > Brent>Believe it or not, they're not telling me.
• 9:41
  > Maury>Who would have guessed?
• 9:43
  > Brent>I mean you would think that that would be the first thing they do.
• 9:47
  > Harm>So. Yeah, we need to get Bobby on this.
• 9:49
  > Brent>Nope. Son of a gun.
• 9:52
  > Maury>Well, we do know he's not making his own, so he's sourcing these barrels. He's doing a great job tasting them and sampling them. Just uh, be curious where they're coming from.
• 10:02
  > Brent>I have a, an idea. But you know, I'm not going to say because I don't know for sure. But uh, overall some really great whiskey. And we're going to be giving the Cream of Kentucky small batch a well deserved forceps.
• 10:16
  > Maury>That's classified.
• 10:19
  > Brent>So that's going to take us to our next one. We're going to have Harm tell us about that.
• 10:23
  > Harm>Thanks, Bob. All right, the next one is, uh, the Cream of Kentucky cast. Strength 53.2% ABV, 106.4 proof non age stated mash bill is 72 corn, 18 rye, 10 malted barley. The color is an absolute gorgeous golden, uh, golden note. And we have a commercial coming up while I smell this. So we'll go to commercial and I'm gonna smell this.
• 10:57
  > Brent>Hey. And we're back. And Harm was telling us about the second one we've got from Cream of Kentucky.
• 11:03
  > Harm>Well, I wasn't telling you anything. I was just smelling Nilla wafers, my friend. Nilla wafers.
• 11:09
  > Harm>Cinnamon nuts, uh, like, uh, rich caramel, like English toffee and oak. It's so beautiful. Um, on the palette, 106.4 proof, absolutely perfect. Goes in so smooth. Um, not a little bit of that Nilla wafer is there. Still a little black tea. But um, the coconut, the lactones from those barrels are really showing up here. And um, I, I don't know what else is there? We're not quite getting it.
• 11:47
  > Harm>It's just. It's. It's. It's really the black tea and the coconut and the vanilla. Um, but it doesn't seem as complex as the first. Maybe I should put some water in it. Brent, uh, what do you think?
• 12:00
  > Justin>This one is delicious.
• 12:01
  > Harm>It's actually m. Delicious. But the first one seemed more complex. Let me see what happens.
• 12:05
  > Justin>You really think the first one is more complex?
• 12:07
  > Harm>I mean, this is a different flavor profile, though.
• 12:10
  > Justin>It is a different flavor profile.
• 12:11
  > Maury>I don't think the first one is more complex. I think this one's more complex. It's just different.
• 12:15
  > Bob>I'm gonna agree with Harm. I think the first one is more complex.
• 12:18
  > Harm>Now, adding water, maybe because the 106, maybe because I had too big a night last night with the Valentine's Day thing. My palate's off. But adding the water actually brought more flavor out for me.
• 12:28
  > Harm>I'm now getting berry flavors that weren't there before.
• 12:30
  > Justin>The berries have always been there for me.
• 12:32
  > Harm>I didn't taste it earlier because, again, I probably screwed up from last night, but I didn't taste it till I had the water. So adding cold water to this, not a lot. I'm still keeping it over 100 proof. Brought out more of that berry flavor for me. The coconut really shines here where we did not get any coconut on the previous one.
• 12:50
  > Justin>Um, and I don't really get the coconut on this one. It's. I mean, it's.
• 12:53
  > Harm>I get it.
• 12:54
  > Justin>I just.
• 12:54
  > Harm>I just don't get even on the mouthfeel, the creaminess. That coconut oil just. I'm a big fan of this one.
• 13:03
  > Justin>Yeah, I'm not m. I'm not getting
• 13:05
  > Maury>that bottle for this one.
• 13:08
  > Harm>You need a refill?
• 13:09
  > Maury>Yeah, I need a refill.
• 13:10
  > Bob>So I got Kenyon. This is good old boy Justin. I got Kenyan coffee beans, kerosene lamp, and stroopwafel on the nose.
• 13:17
  > Harm>Okay, so I'll give you the kerosene lamp on the nose.
• 13:20
  > Justin>Kerosene lamp.
• 13:21
  > Harm>Yeah. There's. There's a mineral. There's a minerality to both of these two. Okay. And I found it later in some of the Jack as well. But, um, there's a. Can I have that bottle, too? There's a minerality here, which. I'll give him that. But you always get stroopwafel, man. It's Nilla wafers. It's not stroopwafel.
• 13:40
  > Bob>Tomato, tomato.
• 13:41
  > Brent>He spent too much time hanging out with the amish.
• 13:45
  > Bob>And on the palate, I got, um, copper tone.
• 13:49
  > Bob>Probably coming off a 30 year old.
• 13:51
  > Harm>Apparently he got the coconut too. Single mom.
• 13:54
  > Bob>Yeah.
• 13:57
  > Justin>Yeah. I'm missing that coconut completely. All you guys got it, but I just don't get it. I'm not getting it.
• 14:02
  > Harm>So you, you didn't put your tongue on enough.
• 14:04
  > Maury>Uh, it's genetic.
• 14:05
  > Harm>Girls, when you're, when you were. When you were in high school.
• 14:08
  > Justin>Yeah. I wasn't down at the beach looking the backs of legs, women, you know,
• 14:12
  > Bob>you grew up in Minnesota. It just wasn't an opportunity.
• 14:14
  > Harm>Except for opportunities. I was here in Fort Lauderdale. I was here in Fort Lauderdale during high school.
• 14:19
  > Justin>Right.
• 14:19
  > Harm>So, you know, I got the copper tone taste on my tongue.
• 14:23
  > Bob>Right.
• 14:24
  > Brent>Something, uh, seriously broken in all of you knuckleheads, I swear. Uh.
• 14:30
  > Harm>Oh, wow.
• 14:30
  > Justin>But on the finish, I got like a flat cola to it.
• 14:33
  > Justin>Yeah, yeah, the finish is like.
• 14:34
  > Brent>Cola is definitely there on the finish. Yeah, me too.
• 14:37
  > Justin>It's. It's just.
• 14:38
  > Harm>I got to come back to it.
• 14:41
  > Brent>Yeah. The, the Nilla wafers on the nose, 100% there. The black tea on the palette and the coconut.
• 14:49
  > Harm>I might get the flat cola. I'm not sure I don't drink enough flat cola.
• 14:54
  > Bob>You never had a Coke hanging around too long. It just tasted like crap.
• 14:58
  > Harm>I throw that stuff away, man. I. I'm not made of money, but I can spend a couple bucks on a can of Diet Coke.
• 15:05
  > Bob>Oh, I would have got slapped in the face throwing away a soda, I'll tell you that.
• 15:09
  > Brent>When does Coke ever hang out to. Oh, sorry. Soda.
• 15:14
  > Brent>Soda, yeah, soda. So, yeah, we're talking about soda.
• 15:17
  > Harm>Okay, we'll continue, Bob. Sorry.
• 15:20
  > Brent>Yeah, but really pretty. I mean, different than the first one, but really well done. And again, like the last one, nothing.
• 15:28
  > Harm>I. I don't.
• 15:29
  > Brent>There's no one thing sticking out. You know, there's not anything mentioned that these are sourced.
• 15:34
  > Harm>I feel like these came from different places.
• 15:36
  > Justin>Well, the one thing that with this one is, you know, when you say cast strength, you know, you just kind of feel like it's going to have a punch to it. And it really doesn't have that.
• 15:43
  > Maury>But it's only six points higher than.
• 15:45
  > Justin>I know. I know that.
• 15:45
  > Maury>That's why I hardly think worth the stakes.
• 15:49
  > Harm>This is what we talk first off, we're talking about sourced whiskey. And when you talk about cask strength whiskey, we think about the age, the, uh, proof going up over 110, 112. Right?
• 15:58
  > Justin>Yeah.
• 15:58
  > Harm>Why is this lower? Maybe it's much older. It's Come back down. He's using really, he's blending older stuff with younger stuff.
• 16:05
  > Brent>And lower floors.
• 16:07
  > Justin>Yes, definitely on the lower floors because that brings the proof down.
• 16:10
  > Harm>Exactly. And these aren't single cast, they're, they're batches, right? Yeah.
• 16:15
  > Maury>So he's still probably blended a bunch cast strength.
• 16:18
  > Harm>He's blended some higher proof and lower proof ones together and he got this.
• 16:22
  > Brent>Well, what it all comes down to is it's a delicious whiskey. So. Right. We're going to give the Cream of Kentucky, uh, cast strength a well deserved four sips.
• 16:32
  > Maury>That's classified.
• 16:34
  > Brent>So that's going to bring us up to Justin and our next whiskey.
• 16:38
  > Bob>All right, we're going to talk about Jack Daniels single barrel heritage barrel. That's a lot of barrels. 50 alcohol by volume or 100 proof. And I even did that math. It is non built all by myself.
• 16:57
  > Bob>It's not chill filtered. Following limited special releases in 2018 and 2019, Jack Daniels has made the single barrel heritage barrel a permanent year round member of the single barrel line. To make this expression Jack Daniels classic Tennessee whiskey mash bill of 80% corn, 12% malted barley and 8% rye is distilled and mellowed through 10ft of sugar maple charcoal. Oh, I'd love to grill on that. Anyway, barrels are prepared with high toast low characters toasting technique inspired by the earliest barrel making traditions, creating a deeper, richer toasted layer before the barrel is charred. The whiskey then enters the heritage barrels at a lower proof of 100 and is matured in some of the highest elevated barrel houses in Lynchburg, Tennessee. While each barrel will vary in age, all single barrel heritage barrels are matured for at least seven years. On the nose I got um, vanilla, graham cracker and a little hint of evergreen. On the palate, um, has the vanilla and huge marshmallow and I got some dark chocolate also. The finish was brown sugar and charcoal. And what did you think, Maury?
• 18:26
  > Maury>I like this. I thought it was quite delicious.
• 18:29
  > Maury>It's giving me the hiccups. But that aside, I wasn't the only
• 18:34
  > Harm>one drinking last night.
• 18:35
  > Maury>It's got a beautiful, beautiful copper color. I agree with you about the vanilla and the graham cracker on the nose. And then, uh, I agree with you, the palate's got a lot of marshmallow, a lot of toffee, a lot of vanilla. I think it's really interesting. And I agree with you the finishes medium to long, just keeps going and going. Uh, I liked it quite a lot. What'd you think, Brent?
• 19:00
  > Justin>Yeah, this Is, uh, this is a s'. Mores. But instead of the, the chocolate, they put in a, they put in like a toffee candy. One of those.
• 19:07
  > Harm>Correct.
• 19:07
  > Justin>You know, like a zag right here.
• 19:09
  > Maury>Exactly right.
• 19:10
  > Justin>They put in like a zag nut instead. You know, instead. And so it's like a, a s' mores with a zag nut.
• 19:15
  > Harm>Yeah.
• 19:16
  > Brent>Corey can fix that.
• 19:16
  > Harm>Where do you find zag nuts anymore?
• 19:18
  > Brent>Hey, hey, hey, hey, hey. Mori can fix that for him.
• 19:21
  > Harm>I need to go back to fix your zagna. Yeah.
• 19:23
  > Bob>I didn't get that reference, but I'm looking forward to trying it.
• 19:27
  > Maury>Yeah.
• 19:30
  > Justin>So, yeah. So that's what. But this one here, it's, it is really a toasted marshmallow. You know, that whole, that whole uh, thing.
• 19:40
  > Maury>So campfire. It's a camping break.
• 19:42
  > Justin>And we'll be back.
• 19:49
  > Brent>Hey. And we're back and we were finishing, uh, discussing up the Jack Daniels single barrel heritage barrel.
• 19:57
  > Harm>This is so good, dude. This is so good. I, um, so first I want. Let me just say each of these are with the single barrels right there in the, in the name. So they will vary between seven to eight or more years. This is an eight year old one month release that was um, uh, barreled on uh, in July of 2017 and bottled in August of 2025. I have a barrel number, but that doesn't matter to you.
• 20:22
  > Harm>You're going to find a different barrel wherever you are. I mean, unless you're really lucky, you get the same barrel as we did. Uh, I tasted this in the store a few, uh, about a couple months ago with Brent. Uh, and it's similar but there's bottle variation because the barrel variation.
• 20:39
  > Justin>Right.
• 20:39
  > Bob>Yay.
• 20:40
  > Harm>This is marshmallow and toffee and coffee notes.
• 20:44
  > Harm>Right? Did you say coffee? Yeah. Whereas the one Brent and I had was marshmallow and black cherries.
• 20:51
  > Justin>Yeah.
• 20:52
  > Harm>So you're gonna get, you're gonna get variation, but I don't think you're gonna go wrong either way. This is just so gorgeous. That toasted barrel thing. Coming into lower proof on when and on the, on that toasted barrel at 100 proof rather than like close to 125 where you're allowed to go. They do a different thing here and I think it's a great experiment. I'm happy to taste as many bottles as they want to send us. Agree.
• 21:16
  > Brent>I'm just happy that it's now a permanent extension of the line because you'll be able to get it more.
• 21:21
  > Brent>So it's not a one off or you know, just a special release that's
• 21:25
  > Maury>hard to get initially.
• 21:27
  > Harm>This is richer, deeper taste than the last one.
• 21:29
  > Harm>The other one's more cherry bright. But the toasted marshmallow is the, the
• 21:33
  > Justin>marshmallow is a, uh. Yeah, that's a fixture in all of them.
• 21:36
  > Harm>Yeah, it just, it just carries through the whole, the whole line.
• 21:39
  > Brent>It's just so pretty.
• 21:40
  > Harm>Fantastically done. I mean, thank you guys.
• 21:43
  > Justin>Noah.
• 21:43
  > Brent>Um, and graham cracker.
• 21:44
  > Harm>Yeah.
• 21:45
  > Brent>Um, milk chocolate on the nose. And then the marshmallow. It's just.
• 21:50
  > Harm>I got more coffee than chocolate than you.
• 21:53
  > Brent>Just really not. When we first opened it, there was a bit of a bite, a little bit of botanic oak, but that blew off immediately.
• 21:58
  > Maury>Blew off very quickly.
• 22:02
  > Harm>And this again we're tasting. Nobody put water.
• 22:04
  > Harm>Any of these. You don't need them.
• 22:07
  > Justin>Why would you put water in this?
• 22:08
  > Harm>It's 100 proof. You don't really just. But you know what, why you put water. Because we've done this before, my friend.
• 22:13
  > Justin>Yeah, but you're not going to make it taste better.
• 22:15
  > Harm>You might make, you might taste different flavors you didn't get without the water,
• 22:18
  > Maury>you know, let me know.
• 22:20
  > Justin>Will it be better though?
• 22:21
  > Harm>If sometimes it is and sometimes it isn't.
• 22:23
  > Brent>You never know.
• 22:24
  > Harm>But you know what if you didn't pay for the whiskey, you're allowed to experiment.
• 22:27
  > Brent>Exactly.
• 22:28
  > Justin>So.
• 22:29
  > Harm>Oh my God. I think a little hint of water here brought me burnt orange peel which was not there before.
• 22:35
  > Maury>All right, send the bottle down.
• 22:38
  > Harm>There's the bottle. There you go.
• 22:41
  > Maury>And um, send the water hose.
• 22:43
  > Justin>All right.
• 22:43
  > Brent>Uh, it's right in front of you. There it is.
• 22:45
  > Harm>So I got a little burnt orange peel on the nose.
• 22:48
  > Harm>On the palate. Stayed the same. A little bit of water did not hurt this whiskey, uh, play with your whiskey. It's fun. And by the way, kids, I don't care what you guys say, Tennessee whiskey is bourbon. Just don't Jack Darren's is bourbon.
• 23:00
  > Brent>Just don't say it when you're in Tennessee. Don't say in Tennessee because you get your throat cut.
• 23:03
  > Harm>But we're outside of Tennessee. We're okay.
• 23:05
  > Brent>So we're going to be giving the Jack Daniels Single barrel Heritage Barrel a well deserved forceps.
• 23:12
  > Maury>That's classified.
• 23:14
  > Brent>So that takes us to our next one. We're going to have Maury tell us about that one.
• 23:18
  > Maury>All right, well, thank you, Bob. The next whiskey, if I can hiccup a couple times, is The Jack Daniels 10 year old Tennessee whiskey, batch four.
• 23:32
  > Harm>Cut him off. He's done.
• 23:34
  > Maury>Coming in at 48.5 ABV or not.
• 23:37
  > Brent>Ladies and gentlemen, Foster Brooks.
• 23:39
  > Harm>Yeah.
• 23:41
  > Maury>Beautiful copper.
• 23:42
  > Brent>You got to be able to get that one.
• 23:43
  > Maury>I know.
• 23:43
  > Justin>Oh, I know.
• 23:43
  > Maury>Beautiful copper penny color on the nose. All the usual suspects. Baking spice, oak vanilla, a little bit of brown sugar. The palette is viscous.
• 23:58
  > Maury>It's mouth coating. It's got beautiful notes of toffee, vanilla, hint of creme brulee. And then the finish just goes on and on and on. I really like this whiskey. Despite the hiccups, I'm enjoying this whiskey quite a lot. What'd you think, Justin?
• 24:18
  > Bob>I got cardamom, cinnamon, vanilla syrup.
• 24:21
  > Harm>Agree.
• 24:22
  > Bob>A little bit of kerosene, lamp, candle wax.
• 24:25
  > Maury>No, no, no, stop. I. I agreed with you for the first half.
• 24:28
  > Harm>I don't agree with that. I don't get the cardamom.
• 24:30
  > Harm>We're not going to even just address the candle wax. Last time we recorded a show, I
• 24:34
  > Maury>don't get the kerosene.
• 24:36
  > Brent>Look, what. What you do in the privacy or home candle wax, I really don't want to know about, buddy.
• 24:41
  > Bob>The palate was eyes wide shut. Palate was sweet and woody. I got vanilla oak and maple syrup on the palate. It was a long finish and it was oaky.
• 24:52
  > Bob>What did you think this is?
• 24:53
  > Justin>Banana bread all day long. This is banana bread, caramel, some dark fruits. It's banana. I mean, I didn't get the banana
• 25:02
  > Maury>bomb that you did.
• 25:03
  > Harm>I don't get it on the nose, but I do get it on the palate.
• 25:05
  > Justin>I get. I get this banana bread all day long on this. This is, uh, very pleasant like that. I don't know how you guys not getting that banana.
• 25:15
  > Harm>It's from brown farmer and there's banana.
• 25:17
  > Justin>Yeah, yeah.
• 25:19
  > Maury>So the rise have banana, but not so much the Tennessee whiskey whiskeys.
• 25:26
  > Bob>If it's there for you.
• 25:27
  > Justin>Banana bread, caramel and dark fruits. Get that on the palate. And a beautiful finish. It's just.
• 25:33
  > Justin>This just coats. Coats your entire mouth.
• 25:35
  > Brent>Well, uh, we've been lucky that they have shared with us all four of the batches of this 10 year.
• 25:41
  > Bob>Yes.
• 25:41
  > Brent>Every one of them has been. Has been really good, but every one of them's been different. Yeah, you know, that's the fun part.
• 25:48
  > Harm>Yeah.
• 25:48
  > Brent>I mean, it's got a really nice color to it. It's got a nice bright bronze glow on the edge. The nose, it's the.
• 25:57
  > Harm>You know what, the part about the banana bread that really strikes me on the nose. It's the walnut. Walnut on the nose.
• 26:05
  > Brent>Yeah. There's definitely a Nuttiness there. Oh yeah. On the palette it's. Hold on.
• 26:13
  > Justin>Mhm.
• 26:16
  > Brent>Burnt toffee, dark caramel. The banana is there, but again, it's not overpowering for me. It's, it's there but it's not hitting me over the head.
• 26:29
  > Brent>A little bit of vanilla, a little bit of damp brown sugar. You know, just again, it's. Every one we've done so far has been, um, been delicious.
• 26:38
  > Brent>This is, this is no different than the others.
• 26:41
  > Harm>You know, this would be one of my favorite Jack Daniels for the next two. This is so good.
• 26:48
  > Brent>It's amazing how stuff like that works.
• 26:50
  > Maury>Yeah, well, you're not wrong. In spite of the fact that I'd like to indict you for being wrong.
• 26:55
  > Maury>You're not wrong.
• 26:56
  > Harm>Yeah, this is so good. And then you go to the next
• 26:59
  > Bob>dude, give him a man. Give a man 10, he'll love you forever. Give him 12 and 14, he'll hate the 10, but that's great.
• 27:07
  > Brent>Yeah, no, that's what we all said when we were tasting before we turn the mics on, it's like, wow, that was 10 was fantastic. Until I. Whoa, hold on. Well, I think it was a, uh, delicious. I would love, you know, I would not turn down a bottle of this. Um, every one of them we've done has been great. This one is no different. Um, a very solid forceps.
• 27:36
  > Maury>That's classified.
• 27:39
  > Brent>All right, so that takes us to our next which, yeah, this is better because it's, you know, the next one. So, so we have the Jack Daniels 12 year old Tennessee whiskey. This is batch three. And again they've been very kind and we've been able to try all three of them. Now this is 50, uh, 3.5 or 107 proof. Got a nice golden brown, got a little bit of a copper on the edge on the nose.
• 28:09
  > Brent>Maple, definitely maple. Brown sugar, honey graham cracker.
• 28:20
  > Maury>Mhm.
• 28:22
  > Brent>The vanilla's there, but it's again like the others. Nothing is hitting you over the head.
• 28:26
  > Brent>There's not one thing that's coming out and whacking you.
• 28:29
  > Justin>So
• 28:31
  > Harm>this seems to be more well integrated. Just like that second uh, Cream of Kentucky. It's just so well put together. It's just everything is, just flows into the other thing. It's just, it's just beautifully integrated.
• 28:46
  > Justin>Yeah, this one really tastes like a, uh, like a higher end Kentucky bourbon. You know, when you know this is Tennessee whiskey but you really get the notes of a still bourbon. I know that, but you really get the notes of the, of the, a good Kentucky Bourbon on this one. So the.
• 29:02
  > Harm>Do you guys really taste the charcoal filtration?
• 29:05
  > Harm>Do you think it's different?
• 29:06
  > Bob>Yes, yes.
• 29:07
  > Harm>I mean, in some of them, like in the lower proof ones, they give you like general, like Gentleman Jack, you can taste the charcoal.
• 29:13
  > Brent>Yes, yes.
• 29:15
  > Maury>Gentleman Jack's been ultra mellowed.
• 29:17
  > Harm>Yeah. Charcoal.
• 29:19
  > Justin>Right.
• 29:19
  > Harm>So. But does that still bourbon?
• 29:20
  > Justin>Right.
• 29:21
  > Brent>And here's the thing. There were quite a few brands, especially back in the day in Kentucky that were also charcoal melod. I mean there was.
• 29:28
  > Brent>The charcoal mellowing vats were still at Buffalo Trace until a few years ago where they used to do early times or no Dickel. Uh, hey, and we're back and we are discussing the 12 year old Jack Daniels batch number three. What do you think, Brent?
• 29:48
  > Justin>Yeah, this is definitely a step up from the 10.
• 29:50
  > Justin>The 10 was good. And this one just like kicks it in a little bit more. More. You get that.
• 29:54
  > Brent>If we didn't have the other two, you'd go, wow, this is the best one I've had all day.
• 29:58
  > Justin>Right. But I also got the, I also got the bananas on this one, which, because you're brown.
• 30:05
  > Harm>Foreman.
• 30:06
  > Brent>Right.
• 30:06
  > Justin>You know, and then, uh, you know, I got some caramel, some fruits, and the oakiness comes out on this one a little bit more. You know, because of the age you actually get those tannins that come on. Yeah. Very much a step up, very pleasant.
• 30:18
  > Justin>I mean, there's nothing wrong here. You know, you just have to enjoy this one.
• 30:22
  > Brent>The only thing wrong is I don't have a case of it.
• 30:25
  > Brent>Well, that's wrong.
• 30:26
  > Justin>That's wrong.
• 30:27
  > Harm>Yeah, they're very stingy with this. For independent stores in Florida, we're getting bottles, not cases.
• 30:33
  > Maury>It's not hard.
• 30:34
  > Justin>Yeah, yeah, they're this, it's hard to find anywhere on the shelf anymore. You know, it's.
• 30:39
  > Justin>Everybody's just snatching them up as quick as they can because it is that kind of a quality that everybody wants.
• 30:44
  > Harm>The dirty little secret is a lot of people are selling directly to bars
• 30:48
  > Bob>in Florida and that's where we had one.
• 30:52
  > Harm>Bars are charging five times as much as you could get retail. Yeah, we had this on 10 times as much.
• 30:58
  > Justin>We had this on Tuesday.
• 30:59
  > Maury>14. Yeah, yeah, the 14.
• 31:03
  > Harm>They gave me one bottle this last year in 2025.
• 31:06
  > Maury>20, 20, 26.
• 31:08
  > Harm>Nothing yet in 26.
• 31:10
  > Maury>I was 2026. One bottle.
• 31:15
  > Brent>Well, these came at the end of 25, so.
• 31:17
  > Harm>Yeah, they came. Yeah, they won't be released again.
• 31:21
  > Brent>Yeah.
• 31:21
  > Harm>Until the end. Yeah.
• 31:23
  > Brent>But overall, a fantastic, really, really Fantastic Whiskey this 12, it's just a shame because the 10's great, but it's just, it's a huge step up.
• 31:32
  > Brent>It's fantastic. So, well, we're going to be giving The Jack Daniels 12 Year Old Tennessee Whiskey, batch number three.
• 31:40
  > Maury>Four sips, that's classified.
• 31:44
  > Bob>Y' all miss it out on cream soda and cherry fry pie.
• 31:47
  > Brent>That's all right. I wish I had some fry pie. All right, Brent, take us home. Tell us about the last one we've got.
• 31:53
  > Justin>Okay, thanks, Bob.
• 31:53
  > Brent>We have to shove some terrible stuff down.
• 31:55
  > Justin>This is The Jack Daniels 14 Year Old Tennessee Whiskey at 63.15% ABV, 126.3 proof. This is the first time since the early to mid-1900s that Jack Daniels has offered an expression of the this age.
• 32:10
  > Justin>So now you have to just think to yourself, okay, they came out with a 10, they came out with a 12, they came out with a 14. Are we going to get a 16?
• 32:20
  > Justin>Everybody's talking about, you have to, you have to think that you, you know, that this might be the progression that they're going. You don't know for sure, but that's what you have to think. But on the color of this one, this one's really a darker.
• 32:31
  > Harm>It's almost as dark as my heart, but not quite.
• 32:34
  > Justin>Yes.
• 32:34
  > Maury>Just about nothing is that dark.
• 32:36
  > Brent>You have to find it first.
• 32:38
  > Justin>On the nose I got a cherry pastry. On the palate I got some pepper, brown sugar, cocoa powder, oak, a little bit of bitter dark chocolate, some pipe tobacco, some walnuts. You know what I didn't get?
• 32:50
  > Justin>Banana. This one was.
• 32:53
  > Maury>There was no banana absent.
• 32:55
  > Justin>The banana was completely absent on this one, which I found prevalent in the first two.
• 33:00
  > Harm>But this one, maybe I'm just talking myself into it, but I kind of get it on the nose. But because I know it's Jack Daniels, if I did it blind, maybe I wouldn't get it. Yeah, you're right. It could be just talking myself into. But that's normally a hallmark of brown Foreman whiskeys. Is that banana bread? Right.
• 33:15
  > Justin>And it's not here on this one.
• 33:17
  > Harm>Okay. Okay.
• 33:17
  > Justin>So, yeah, the finish on this just goes on and on and on. You don't. It just doesn't stop. The oak tannins are just perfect for this age. I, uh, I really love this. I'm kind of worried that if they put out a 16, like is it gonna really be better? I mean, this is really good.
• 33:36
  > Harm>Too old at first and when I tasted it. Sixteen.
• 33:40
  > Maury>Good point, Harm. A lot of us thought about that Because Jack has always been sweet spot seven to eight. Yes. Ten was old. Fourteen is very old. But honestly, this is fantastic.
• 33:52
  > Bob>We would love to find out.
• 33:53
  > Maury>It just goes to show you advanced aging.
• 33:57
  > Bob>Make it, send it and then we'll tell you what.
• 33:59
  > Maury>Advanced aging. Depending on what floor. The Rick house is really, really big.
• 34:03
  > Harm>Yeah. So lower floors, you're gonna get less angel share. You're gonna get less uh, a uh, wood penetration. You're. The heat is not as. You know, it doesn't. The, the temperature swings are not as drastic as at the higher floors. So at the lower floors you can do this. This is, this is great. I was really.
• 34:23
  > Maury>You couldn't do this from the Angels Roost with their single barrel selection. This would be.
• 34:29
  > Brent>Yeah.
• 34:29
  > Justin>I mean I don't think this is on the lower floors at 126 proof. I don't know. But it's.
• 34:35
  > Brent>I mean it's not in the roof though.
• 34:37
  > Justin>No, no, no, no, no, no.
• 34:38
  > Harm>14 years at 126 proof. It might be mid floor.
• 34:43
  > Justin>Yeah, mid floor, lower.
• 34:44
  > Harm>It's good. It's gotta be some lower stuff here.
• 34:46
  > Justin>Mid to lower floors.
• 34:47
  > Harm>Yeah.
• 34:47
  > Bob>I got some big cherries on.
• 34:50
  > Harm>Um, this, this is not series.
• 34:52
  > Justin>Yeah. I got that cherry pastry on the nose.
• 34:54
  > Harm>This is not a single barrel whiskey. So you've got multiple barrels involved.
• 34:58
  > Justin>Right, right, right.
• 35:00
  > Bob>The finish is so long. The nose was interesting.
• 35:03
  > Bob>It was like flat cherry cola. But the best flat cherry cola I ever smelled in my life. Which just seems weird.
• 35:09
  > Harm>I don't like that note. The flat cherry cola. It's me. I. I get cola notes and I get dark cherries.
• 35:14
  > Harm>Don't call that flat cherry cola. All right, fair point.
• 35:19
  > Justin>I think he's getting that, that note from his Canada, uh, dry splash, uh, that he's got over there.
• 35:24
  > Bob>Let's see, does it have one?
• 35:26
  > Brent>I mean, let's be.
• 35:27
  > Bob>Yes, it does. Fair enough.
• 35:30
  > Brent>It's not like his mom ever let him have an actual fresh soda.
• 35:33
  > Harm>You know,
• 35:36
  > Bob>I got generic.
• 35:37
  > Justin>Quick check. Quick check.
• 35:39
  > Harm>Yeah.
• 35:40
  > Bob>If it was 10 cents, it was mine.
• 35:42
  > Maury>Oh yeah.
• 35:42
  > Harm>RIP Winn Dixie. They're closing them all.
• 35:44
  > Brent>Yeah.
• 35:45
  > Justin>All these.
• 35:46
  > Bob>That's right. I won't miss a soda.
• 35:47
  > Brent>Yeah. Oh, you'll miss those childhood memories.
• 35:50
  > Brent>Come on.
• 35:51
  > Bob>Not those specific childhood memories. I have other ones I'd rather sniff glue.
• 35:57
  > Harm>Justin came.
• 35:58
  > Brent>We've heard that about you.
• 35:59
  > Bob>I know.
• 35:59
  > Harm>Uh, yeah, I wouldn't be surprised if he's a serial killer. You know, just know. Seems uh, like the way he talks about his childhood. You could be a serial Killer.
• 36:07
  > Bob>I plead the fifth.
• 36:08
  > Harm>Somebody bring the cadaver dogs to his house.
• 36:12
  > Brent>You'd really think that he's gonna dig a hole.
• 36:14
  > Justin>Come on.
• 36:15
  > Harm>Yeah, you got a point, Bob. They go straight to this. We're leaving the swan. That's how you get rid of a body.
• 36:20
  > Brent>Uh, yeah. This is just the color on it. It's beautiful. I mean it's just got a ruby red rim to it.
• 36:28
  > Harm>This is, I'm surprised you can get better than that 12.
• 36:31
  > Justin>This is so this has got the prettiest 14.
• 36:33
  > Bob>And then you're don't give someone the three pack.
• 36:36
  > Bob>Either buy them a bottle of 10 and leave it or skip the 10 if you're going to give.
• 36:41
  > Harm>You buy the three pack, you give them the 10 and keep the 12 and 14.
• 36:47
  > Maury>That's right.
• 36:49
  > Brent>What's this hole in the box? Oh, don't worry about, don't worry about that. Yeah, this is, this is nothing you need to be concerned with. Uh, just move along, please.
• 36:56
  > Justin>I know it makes you wonder, and
• 36:58
  > Bob>if you're gonna sell that as a three pack, no royalties needed, go ahead and do it.
• 37:01
  > Harm>Guys.
• 37:03
  > Justin>If they, if they do come out with a 16, like how is it gonna be then, you know,
• 37:09
  > Harm>look, already at 14, I'm afraid we're already at the maximum amount of tannin I need.
• 37:13
  > Justin>You think that, but you know, when
• 37:16
  > Brent>we were drinking that 12, don't know until.
• 37:17
  > Justin>You know, when we were drinking that 12, you were like, is this really going to get any better?
• 37:20
  > Bob>You know, go lower floor and higher proof and we'll still be happy. Yeah, because we're all proof hose.
• 37:27
  > Brent>Well, you're, you're half right.
• 37:30
  > Harm>We, we say proof hound.
• 37:33
  > Bob>Oh, fine.
• 37:34
  > Harm>And you went with ho. And then you know the next progression.
• 37:37
  > Bob>If I got paid a dollar, I'm a hoe.
• 37:39
  > Harm>Yeah, you do it for free.
• 37:41
  > Brent>Yeah.
• 37:42
  > Announcer>Why?
• 37:42
  > Brent>That just makes him dumb.
• 37:46
  > Bob>I also do it for a dollar.
• 37:48
  > Brent>Yeah, well, we're gonna give The Jack Daniels 14 year old Tennessee whiskey a well deserved five sips.
• 37:56
  > Bob>Oh my goodness.
• 38:02
  > Brent>Well, that's all the time we have for today. I want to thank everybody for coming and joining us.
• 38:07
  > Brent>Thank you, Brent.
• 38:08
  > Justin>Yeah, it was a terrible day, but somebody had to suffer through it.
• 38:11
  > Brent>You, you put on a brave face.
• 38:13
  > Justin>I put on a very brave face.
• 38:15
  > Bob>No pants, but a brave face.
• 38:18
  > Brent>Could have put pants on.
• 38:19
  > Bob>He could have.
• 38:19
  > Justin>Yeah.
• 38:20
  > Brent>Thank you, Maury.
• 38:20
  > Maury>Happy to be here despite the hiccups.
• 38:23
  > Brent>Thank you, Justin.
• 38:24
  > Justin>Pleasure to be here.
• 38:25
  > Bob>It's always.
• 38:26
  > Brent>And thank you, Hart.
• 38:28
  > Harm>You know, Bob, I wasn't as happy to be here today because of the, the post Valentine Day, uh, hangover. But I'm happy now, man. Thank you so much.
• 38:37
  > Brent>Amazing. We get some alcohol in him and he perks right up.
• 38:40
  > Harm>Yeah, right.
• 38:41
  > Brent>More Sip, Suds and Smokes. This is Made Man Bomb.
• 38:43
  > Brent>Thank you for joining us. Remember, life is too short to drink bad whiskey. Unfortunately, today that was not an issue. It's like the time he fell asleep. We tried to record him, I swear.
• 38:56
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just subscribe button.
• 39:05
  > Harm>Give it a little tappy tap, tap taparoo.
• 39:08
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• 39:35
  > Brent>the thousands, millions and millions of other
• 39:40
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• 39:51
  > Announcer>Come back, join us for another episode and keep on sipping.
• 40:05
  > Announcer>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.
• 40:21
  > Justin>Sa.