Latest / Sips, Suds, & Smokes / Even more Knobel than the last time

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Even more Knobel than the last time · Sips, Suds, & Smokes

• 0:18
  > Speaker A>Brought to you almost live from the dude in the basement studios.
• 0:22
  > Speaker B>Why?
• 0:23
  > Speaker A>Cause that's where the good stuff is. It sits, suds. And smokes with your smokin host, the good old boys.
• 0:48
  > Speaker B>Suds.
• 0:48
  > Speaker C>Uh, suds.
• 0:49
  > Speaker A>Uh, suds. It's time for more suds.
• 0:52
  > Speaker B>Uh, hey, welcome to this quick shot episode where everything good in life is worth discussing. This is Maidman Bob and joining me today, our maid, mad Brent.
• 1:07
  > Speaker C>You know, why is the basement so dirty? I don't understand it because I haven't.
• 1:11
  > Speaker B>Had time to clean it.
• 1:12
  > Speaker C>It's like my house.
• 1:13
  > Speaker B>Yeah. I wanted you feel at home so.
• 1:17
  > Speaker D>That your house is clean on a Monday.
• 1:19
  > Speaker C>On a Monday, yes.
• 1:21
  > Speaker B>Friday, not so much. Monday, perfectly fine.
• 1:24
  > Speaker C>Tuesday, not so much.
• 1:25
  > Speaker B>Yeah. Right, right. Yeah. And good old boy Justin.
• 1:28
  > Speaker D>Good morning. Pleasure to be here, as always.
• 1:31
  > Speaker B>Well, our sip segments are about wine, distilled spirits, tea, coffee and anything else we can drink. And we're doing some whiskeys today. So here's the whiskeys we're going to be discussing. We have from noble, the noble Tennessee whiskey. The noble Tennessee whiskey. Rick House edition. The noble tennis, uh, Tennessee whiskey, barrel strength. And Elijah Craig, toasted barrel finished, Kentucky straight bourbon, Ryder cup edition.
• 1:56
  > Speaker B>Boy, that's a long one.
• 1:58
  > Speaker C>Yeah. Say that three times fast.
• 2:00
  > Speaker B>That's like 9000 points on Scrabble. We could.
• 2:02
  > Speaker D>Then the show would be over.
• 2:04
  > Speaker B>Yeah, I mean, that would like, go over.
• 2:06
  > Speaker D>Then hee haw would win again.
• 2:07
  > Speaker B>They go across the board and around the backside of the board and back over again. So.
• 2:12
  > Speaker B>All right, so we're gonna have justin, uh, tell us about our sips ratings. All.
• 2:15
  > Speaker E>Ah, right. It's Ronald Reagan coming in from the distant past to give you sips ratings.
• 2:24
  > Speaker B>Hi, Miss Ronnie.
• 2:26
  > Speaker E>One sip. Give me a glass of water to wash out my mouth.
• 2:38
  > Speaker E>Two sips. Nice.
• 2:41
  > Speaker E>But what else do you have?
• 2:45
  > Speaker B>Well, isn't that nice?
• 2:47
  > Speaker E>Three sips. Hmm.
• 2:50
  > Speaker E>Nancy. Interesting.
• 2:54
  > Speaker E>What was this again?
• 2:56
  > Speaker E>Interesting.
• 2:58
  > Speaker B>That was toward the end of his second term. Yep.
• 3:02
  > Speaker E>Biden's or Reagan's?
• 3:04
  > Speaker B>Same. Um.
• 3:05
  > Speaker E>Okay, forceps.
• 3:09
  > Speaker E>Let's keep this secret to ourselves.
• 3:12
  > Speaker E>Pour me another.
• 3:15
  > Speaker E>That's classified.
• 3:18
  > Speaker E>Five sips and time for Bonzo.
• 3:21
  > Speaker E>Oh, my. I was unaware anything could be this good. Oh, my goodness.
• 3:33
  > Speaker C>Well, Bob, what'd you think of that?
• 3:35
  > Speaker B>That was one of his better ones.
• 3:36
  > Speaker C>Well, then tell us about our first whiskey.
• 3:38
  > Speaker B>It makes me slightly nostalgic, you know, when we had a cowboys present. It was awesome. Come on.
• 3:45
  > Speaker D>Yeah, it was, wasn't it?
• 3:47
  > Speaker B>Oh, well, what are you gonna do? The eighties were awesome.
• 3:50
  > Speaker B>Well, our first whiskeys uh, that we have are from noble whiskey and noble whiskey, um, if you saw the interview. Um, that we did, um, it's on our YouTube channel. I got to do an interview with the owner or one of the owners of Noble, uh, whiskey, which is Mike Rowe, uh, the host of tvs dirty jobs. Uh, the brand is named in honor of his grandfather, Carl Noble, an electrician, an all around handyman with a knack for fixing or fabricating anything. Uh, he credits, uh, growing up next door to his grandfather and seeing his ability and his work ethic with his appreciation for good, honest work. And while Mister Rowe was the first to admit that he didn't inherit his grandfather's skill at working with his hands, it was this appreciation for skilled labor that led him to. To creating the tv show dirty jobs.
• 4:39
  > Speaker B>A portion of the sale of every bottle of noble whiskey goes to support the microworks foundation.
• 4:44
  > Speaker B>Through their work ethic scholarship program, they have given out over $5 million in funds to help people get trained for skilled jobs and trades that are in high demand. He has sent thousands of kids to trade schools who now have very, very good paying jobs.
• 5:03
  > Speaker C>You mean you don't have to go to college to get a good paying job?
• 5:06
  > Speaker B>No, you don't.
• 5:07
  > Speaker D>You know, little known fact. Unfortunately. Yeah, it's a little known.
• 5:10
  > Speaker B>Yeah, exactly. So, uh, it was an honor to actually get to interview the guy. I, uh, tried not to fanboy too hard. If you watch it on, uh, on YouTube, you will realize I did fanboy really, really hard. Failed miserably. Um, but, you know, God, I wish he'd run for president.
• 5:30
  > Speaker B>We'd finally have somebody with some sense.
• 5:33
  > Speaker B>Um, so our first whiskey from noble is the base whiskey, their noble Tennessee whiskey. It's 45% abv, uh, 90 proof. It's non age stated. Uh, this whiskey is made using the traditional Lincoln county process charcoal filtration of the new make of the whiskey before being put into barrel for aging. I don't know how many feet. I know what you're thinking. Is it 10ft, like Jack Daniels?
• 5:54
  > Speaker D>I don't know.
• 5:55
  > Speaker B>Might be ten inches for all I know. But it's. It is filtered, um, in the Lincoln county process.
• 6:01
  > Speaker B>So on the color, it's got a nice sort of goldish brown on it.
• 6:09
  > Speaker C>Nice promising color.
• 6:10
  > Speaker B>Yeah, I mean, all three of them are fairly similar. The cast strength one is a little bit darker, but got a nice color to it on the nose.
• 6:19
  > Speaker B>Caramel.
• 6:23
  > Speaker B>I get chocolate milk duds, um, a little bit of damp brown sugar.
• 6:31
  > Speaker F>A.
• 6:31
  > Speaker B>Little bit of cocoa.
• 6:35
  > Speaker B>And on the palate. Let's see.
• 6:41
  > Speaker B>On the palate, you can absolutely taste that char, uh, either barrel char or the charcoal filtering, but I definitely get that char on the front of the palate.
• 6:49
  > Speaker C>Yeah, it's one of those. It's definitely one of those. You don't know if it's a barrel char of the charcoal filtering, but it clearly comes through.
• 6:55
  > Speaker B>Yeah. And, uh, I'm getting some caramel on that. I'm getting a little bit of the brown sugar.
• 7:00
  > Speaker B>Um, a solid whiskey. You know, this isn't. This isn't meant to be, you know, a collectible unobtainium. This is meant to be a good, solid whiskey for a working guy to enjoy when he comes home from a good, hard day. And, uh, I think they've succeeded. It's, ah, a solid whiskey.
• 7:18
  > Speaker B>What did you think, Justin?
• 7:19
  > Speaker D>So I I enjoyed it. Then the nose.
• 7:22
  > Speaker D>I got more out of it when I nosed it kind of hard, and, um, was sweet and short. I got a little bit of figs, pancake syrup, a little bit of almonds in it. On the nose.
• 7:37
  > Speaker D>The palate was just down the middle.
• 7:39
  > Speaker C>Pleasant.
• 7:40
  > Speaker B>Mmm.
• 7:41
  > Speaker D>There's nothing in this. It's gonna burn your esophagus, and you're just gonna go right from this to your garbage tv show that makes you laugh, and it's not.
• 7:53
  > Speaker C>It's not off putting nice, you know? So that's what's nice about it, is.
• 7:57
  > Speaker D>I call this a transition. Whiskey.
• 7:59
  > Speaker C>There you go.
• 8:00
  > Speaker D>From your work day to your fun day.
• 8:02
  > Speaker C>That'll work. Yeah.
• 8:05
  > Speaker B>What'd you think, Brett?
• 8:06
  > Speaker C>Yeah, I got some of those on the nose. And on the palate, I got some tobacco and orange. I got both of those on the palate that you guys mentioned. The chocolate and on the palate and the. And the nose, I also. I picked up a little bit of dandelion on both of them, which was, um.
• 8:20
  > Speaker C>Um.
• 8:21
  > Speaker B>You know, I get. Yeah, as soon as you said that, I I get it in the front of the nose.
• 8:25
  > Speaker C>Yeah. It's, uh. Uh, but, like, as we said, this is just a nice, easy kind of sipper.
• 8:32
  > Speaker B>Yeah.
• 8:32
  > Speaker C>Nothing. There's nothing offensive about it.
• 8:35
  > Speaker C>Nothing that's gonna say, wow, I have to go out and buy another bottle. It's gonna be one of those ones that you're just gonna enjoy.
• 8:41
  > Speaker B>Yeah.
• 8:41
  > Speaker C>And it's.
• 8:42
  > Speaker B>I mean, we don't go over price, but it's, you know, on the show, we don't really discuss price. Um, but it's.
• 8:48
  > Speaker B>Yeah, I can tell you that the price on it is, you know, very reasonable. Um, this is definitely something you can buy as a everyday kind of sipper kind of thing. So.
• 8:58
  > Speaker C>Looking forward to it, you know, and it's one of those ones you just don't see, ah, you know, all the time when you're looking on a shelf or for something. So I've not seen it anywhere on.
• 9:07
  > Speaker B>The shelf at this point, honestly, they're there. I think they're struggling to keep up because, you know, having, having a name like that attached to it, it's, you know, uh, they're there. I think it's selling as fast as it goes out. So good for them, because again, they're, they're raising money for, for the foundation with it. So we're going to be rating the noble Tennessee whiskey a well deserved three sips.
• 9:27
  > Speaker E>Interesting.
• 9:30
  > Speaker B>So we've got our next one from Noble. We're going to ask, uh, Brent to tell us about that one.
• 9:34
  > Speaker C>Thanks, Bob. This is the noble Tennessee whiskey Rick House edition. It's 47.5% abv, 95 proof, non age stated. It's the Noble Rick house edition is made from noble straight Tennessee whiskey aged in american oak barrels and finished with french oak staves. So the french oak staves come through right off the bat on the nose. Everything from the nose to the palate, it just was like cleaner and crisper than what we had there already.
• 10:05
  > Speaker C>That was, you know, just. I think it's uh. I think it kind of up. It was kind of like an up level of what we already had there.
• 10:12
  > Speaker C>Um. You don't have that charcoal. I think we got, kind of got rid of the charcoal taste on it that, you know, I think the stave.
• 10:19
  > Speaker B>Over, you know, basically took that.
• 10:21
  > Speaker C>Yeah, it took the charcoal out of it and stuff. We have the orange tobacco. You know, one thing we picked up on this one, that was lime. I picked up lime on this one that we, I didn't pick up on the first one.
• 10:33
  > Speaker B>Um.
• 10:33
  > Speaker C>Um. You know, this would be great. Neat over an ice cube, a little bit of sprite or seven up, something like that.
• 10:39
  > Speaker B>A highball.
• 10:40
  > Speaker C>A highball, yeah, exactly. This is, uh, uh, this would be perfect for that. I can't. It's.
• 10:46
  > Speaker C>It's just a nice, clean edition of the previous expression.
• 10:50
  > Speaker B>Oh, I think this. I think this was a little al a or ginger ale. Little Verner's. You know, I didn't think of LA. Yeah, yeah, yeah.
• 11:01
  > Speaker C>We're talking mixing Tennessee and Kentucky, you.
• 11:03
  > Speaker B>Know, so, hey, they share a border network. Yeah.
• 11:07
  > Speaker C>Let's get a call.
• 11:09
  > Speaker B>Eight is the universal mixer, man.
• 11:12
  > Speaker C>Uh, this could be called the border drink.
• 11:14
  > Speaker B>And if you can't, if you can't get it again, Verner's is an acceptable substitute, you know, so.
• 11:20
  > Speaker B>But, uh, yeah, overall, what'd you think, Justin?
• 11:24
  > Speaker D>So I thought the French. The use of the french oak was really cool. It gave it a pleasant dryness to it. So if you kept coming back to it, you didn't. You don't get over it.
• 11:36
  > Speaker B>Mhm.
• 11:37
  > Speaker D>It prevents you from being overwhelmed by it if you were prone to be. And I like the lime and salt thing. Kind of reminds me of a corona.
• 11:48
  > Speaker D>And if you hate a corona, don't call me.
• 11:51
  > Speaker D>I like it.
• 11:52
  > Speaker B>If only Jimmy Buffett were still with us.
• 11:54
  > Speaker C>He can drink this with us.
• 11:55
  > Speaker B>It would be awesome.
• 11:56
  > Speaker D>Would be great.
• 11:57
  > Speaker B>Can you imagine if we had him and Mike Rowe at the table together?
• 12:00
  > Speaker B>That would be the greatest table ever. Come on.
• 12:04
  > Speaker B>But, uh, yeah, solid whiskey again. Well, well put together. So we're going to be giving the Noble Tennessee whiskey Rick house edition a well deserved three sips.
• 12:14
  > Speaker E>Interesting.
• 12:17
  > Speaker B>So let's go to our next whiskey, and we're gonna have Justin tell us about that one.
• 12:21
  > Speaker D>So we're gonna talk about the Nobel Tennessee whiskey barrel strength. It's 60.5% alcohol by volume, or 121 proof.
• 12:32
  > Speaker C>It's not how you're talking.
• 12:33
  > Speaker B>Yeah, yeah.
• 12:35
  > Speaker D>It's the cast strength version.
• 12:37
  > Speaker B>Uh, are you waiting for them? Do you want them?
• 12:39
  > Speaker C>I want them.
• 12:43
  > Speaker B>I love that guy. So what happened? Oh, that f 35 went over my house where it crashed. What did it sound like? Sounded like this telling you, when I hit the powerball, I'm gonna hire that dude just to follow me around and be like, Elvis. You could be your height, man.
• 12:59
  > Speaker B>You got it? Yeah.
• 13:02
  > Speaker D>So the color on this is, like, nice.
• 13:08
  > Speaker D>Some kind of orange. It's very pleasant.
• 13:11
  > Speaker C>He doesn't want to say brown. He does not want to say brown.
• 13:14
  > Speaker B>Such the word Smith. I swear, it's like. It's like. It's like doing a show with the reincarnation of Shakespeare or something.
• 13:21
  > Speaker D>I know. Y'all are so lucky. So on the nose, I got like, uh, black cherries, chicory on the palate, I got nice, bright citrus. It was, like, kind of a nice, cool rice paper kind of texture to it. And the french oak, I think this has french oak was also pleasantly used because it's got that nice dryness the other one had.
• 13:48
  > Speaker D>And the finish, I expected it to be longer. It wasn't, but it was pleasant.
• 13:54
  > Speaker C>Yeah. Just was.
• 13:55
  > Speaker D>Most high proof whiskeys. You're gonna get a longer when I.
• 13:58
  > Speaker C>First, when I first did this one on the nose, I was like, there's nothing there. I had to swirl around a little bit, and then it tickled my nose hairs. You know what's good that happens, you know? So, you know, I got that cherry, the toffee. Uh, and you know what? The dandelions came back on this one from this, from the first one on there on the palette. Um, Bob picked it up. The peanut butter, a toffee and cherries, uh, tobacco. Um, this one is really a hit. This one is head and shoulders, I think, above the previous two that we just did.
• 14:32
  > Speaker C>I think this is like a complete step up.
• 14:36
  > Speaker C>More enjoyable. I don't. And maybe it's just because I'm a proof hog or something like that.
• 14:41
  > Speaker D>First date with the new girl by the campfire.
• 14:43
  > Speaker B>Whiskey.
• 14:44
  > Speaker C>There you go. Bring her along, Bob.
• 14:48
  > Speaker B>Um, yeah, that could be. That could be it.
• 14:51
  > Speaker B>I'm just contemplating why everything has to involve his nose hair. An unpleasant thought.
• 14:58
  > Speaker B>Um, yeah, this one, not for me.
• 15:01
  > Speaker C>It's a very pleasant.
• 15:02
  > Speaker B>This one is, this one is an absolute step up. It's. I mean, the nose alone is just so much bigger, um, oh, so well put together.
• 15:17
  > Speaker B>And it's, you know, you've got, you got that toffee, huge cherry bomb for me on the nose.
• 15:26
  > Speaker C>Uh, just going back, I'm getting a little bit of that, I guess.
• 15:29
  > Speaker C>That baking spice it.
• 15:30
  > Speaker B>Yeah.
• 15:31
  > Speaker C>You know, when you come back into it now, it's. I'm getting some more of that baking spice on it.
• 15:35
  > Speaker B>Yeah, it's just, uh. And I'm getting some wood on it. You know, I'm getting that older sort of dry oak.
• 15:43
  > Speaker D>Remember hydrox? Yeah, the aftertaste of hydroxy. It's like that, which is really very similar to your baking soda thing because.
• 15:55
  > Speaker B>That'S what he eats. He eats baking soda and hydrox.
• 15:59
  > Speaker D>Yeah. Explains a lot. Sorry, doc.
• 16:05
  > Speaker C>We'll be back.
• 16:11
  > Speaker F>Um, avenue as slow as a willow blows or as fast as the whirlwind grows we glide beneath the stars and cobalt blue look to the left, to the right keep your eyes on the road, my darling wondering if we're only passing through open roads and open windows my hand is yours forever, sweet love our eyes uh, ahead on his back rows with a view.
• 17:11
  > Speaker B>Hey.
• 17:11
  > Speaker B>And we're back and we are still discussing, uh, the noble cast strength.
• 17:17
  > Speaker B>So I was just finishing up with that one.
• 17:22
  > Speaker B>The nose on this thing is absolutely beautiful.
• 17:24
  > Speaker B>It's, uh. And the nice thing that, the nice thing about this one is I can take a slight tiny little bit of credit for this one, because when I did the interview with, with Mike Rowe, he actually, in the interview said, hey, let me ask you a question, because you know a lot about a whiskey. And he goes, the guys that I work with here, you know, they're talking about, you know, wanted to try and do a, you know, a barrel something. I said, cast strength. Barrel strength? And he goes, yeah, that's it. What do you think? And I said, I think he absolutely should. You know, I see no downside to it. Um. Um, you know, and a lot of people enjoy cast strength whiskeys. They enjoy tasting, you know, what God made, what came out of that barrel with it before you water it down. Or let a person decide.
• 18:11
  > Speaker C>Let a person decide where they want to have it in their palate.
• 18:14
  > Speaker C>If they want to add water, if they want to add ice, they want to add something, let them decide for it, you know, if you can have the opportunity to make it, make it.
• 18:22
  > Speaker B>Exactly.
• 18:23
  > Speaker C>So you did a good job there, Bob.
• 18:24
  > Speaker B>So he. So he, like, he asked me that question. I kind of. I like you're asking me a question. Oh, um, okay.
• 18:35
  > Speaker D>Uh, yeah, I think it's a good idea.
• 18:36
  > Speaker B>And he goes, that's it. We're doing it. And a few months later, um.
• 18:42
  > Speaker D>And they send it to you.
• 18:43
  > Speaker B>Yeah. And then it came out, and then I called them up, and they said, oh, yeah, no problem. So they sent us one out. So that. That's kind of cool. Um, you know, I'll take whatever credit I can, but on the palate, when I tasted it, like I said, the first thing I got peanut butter. For me, it's peanut butter, and it's not like peanut butter out of the jar. It's like the peanut butter. Like in a peanut butter cracker.
• 19:09
  > Speaker D>Yeah.
• 19:10
  > Speaker C>Yes.
• 19:10
  > Speaker B>Yeah. It's got a little bit of sugar mixed into it, and it's a little more solid and everything. That's the flavor.
• 19:16
  > Speaker D>Peanut butter powder.
• 19:17
  > Speaker B>Yeah, that's the flavor that I'm getting out of it.
• 19:19
  > Speaker B>Um, but, you know, which is funny, because when you get that peanuts, you usually think you're drinking beam, you know? Um, but, yeah, the peanut is definitely there. Um, but, yeah, overall, again, a. Ah, really well done, solid whiskey, and I think we're all in agreement. Uh, uh, a step up from the prior, too. So I think this one's. I think this one's a winner. So we're going to be rating the noble Tennessee whiskey barrel strength a well deserved four sips.
• 19:49
  > Speaker E>That's classified.
• 19:51
  > Speaker C>Well deserved. Forceps.
• 19:53
  > Speaker D>Great first effort by a new producer out there in the world.
• 19:56
  > Speaker C>Yeah, exactly. So.
• 19:58
  > Speaker B>Well, we're going to toss it over to Brent. He's going to tell us about our next whiskey.
• 20:03
  > Speaker C>Thanks, Bob. I'm going to go through the, uh, scrabble Alphabet here.
• 20:06
  > Speaker C>The Alphabet. Go for Elijah Craig. Toasted barrel, finished Kentucky straight bourbon, Ryder cup edition, 47% abv, 94 proof.
• 20:18
  > Speaker C>Wow, that's a mouthful.
• 20:20
  > Speaker B>It is.
• 20:21
  > Speaker C>It's a good mouthful, though. I mean, you know, you have to have one. So.
• 20:24
  > Speaker C>So this limited edition release starts with a, uh, fully matured Elijah Craig small batch bourbon and finishes it in a new european oak barrels that have been toasted with a profile inspired by those who use.
• 20:39
  > Speaker C>By those used in the, uh, Lazio wine growing region. Lazio wines are great in and around Rome, Italy, where the 2023 Ryder cup is being held at Marco Simone Golf and Country Club September 29 through October 1.
• 20:56
  > Speaker C>And I'm sure I got that name of the country club wrong.
• 20:58
  > Speaker C>Simone Simon. That's one of those two you got me. If I was. If I was watching the Ryder cup, I'd probably know so well, figure Marco's.
• 21:09
  > Speaker D>Probably italian, so I'll go with Simone.
• 21:12
  > Speaker C>There we go.
• 21:12
  > Speaker D>But I could be wrong.
• 21:14
  > Speaker C>Yeah. That's why I'm here, to mispronounce everything.
• 21:18
  > Speaker C>So, each bottle is adorned with a neck label featuring the Ryder cup trophy, a gold coin emblazoned cork featuring the Ryder cup logo, and a face label prominently featuring the official bourbon designation and Ryder cup logo. Elijah Craig is the official bourbon and whiskey supplier of the PGA of America PGA Championship, KPMG Women's PGA Championship, and an official partner of the PGA National Club Championship and the at and T Pebble beach tournament.
• 21:53
  > Speaker D>So does that mean the players during the tournament get to drink as much?
• 21:56
  > Speaker C>I hope so. Uh, they better be able to.
• 21:58
  > Speaker D>I mean, I was at a performance enhancing drug.
• 22:01
  > Speaker D>You know, for me, the thing is.
• 22:03
  > Speaker B>The opposite of performance enhancing.
• 22:05
  > Speaker D>For me, the first, first two or three shots would be performance enhancing, and then a sharp decrease in performance will follow after.
• 22:13
  > Speaker C>I'm just. Me, I'm just glad this many, uh, golfers are joining bourbon.
• 22:18
  > Speaker D>Yeah.
• 22:18
  > Speaker C>You know, so. So the color on this one, it's a.
• 22:21
  > Speaker C>It's a eighties penny copper color.
• 22:25
  > Speaker C>Um, on the nose, I'm getting pepper, vanilla.
• 22:30
  > Speaker C>That's my main things. I'm getting on the nose.
• 22:33
  > Speaker C>On the palate, I'm getting a. Let's see here, a nougat bar. You know, like one of these nougat bars or one of these, like, toffee nougats that you get, uh, some light baking spice, uh, vanilla, salted caramel. It's it's it's so.
• 22:53
  > Speaker C>It's very different than your regular toasted elijah, uh, Craig, this one. And it's meant to be different. So, um, it's pleasant. I enjoy it. I can see why the golfers enjoy it.
• 23:09
  > Speaker C>You know, it's got a nice finish to it. Justin, what do you think?
• 23:12
  > Speaker D>So you definitely smell the wine finishing on the nose right off the bat. And then once I taste it, I get, like, very short, traditional barrel notes of, uh, vanilla corn. But the whole middle of the palate is sea salt caramel for me.
• 23:36
  > Speaker C>Yeah, yeah. The middle of the palate is where is where most of the flavors on this. On this one here, you know, you get some of that up front and some of it in the back. But this is very, very middle of the palate. Uh, bourbon here.
• 23:50
  > Speaker D>On the finish, I get pretty much a traditional Elijah Craig toasted barrel finish with, like, not much variation from the regular one we're used to. So I think the wine finishing affects the nose and the palate most. What did you think, Bob?
• 24:11
  > Speaker B>Well, I thought it was.
• 24:14
  > Speaker B>I thought it was pretty good different. It throws you off because you're used.
• 24:18
  > Speaker C>To the regular toasted.
• 24:20
  > Speaker B>So when you try this one, it's. It's different than what you're used to.
• 24:25
  > Speaker B>Um, that's not to say all those golfers are different. Yeah. It's not to say better or worse. It's just different than what you were expecting. If you've had the regular Elijah Craig toasted a couple of times.
• 24:35
  > Speaker C>Um, but you will be tempted to judge it against your other Elijah Craig toasted when you have it. I mean, it's just a natural thing that's gonna happen.
• 24:42
  > Speaker B>But it's, uh, on the nose, big, big vanilla.
• 24:49
  > Speaker B>It's like a cross between white pepper and black pepper.
• 24:53
  > Speaker B>Not particularly hot, but just sort of that dustiness to it. And on the palate.
• 24:59
  > Speaker B>Hmm.
• 25:02
  > Speaker B>I get a. It's. I get a sweet note. I can taste the wine.
• 25:08
  > Speaker B>I get that whiny note. And like Justin had said before, salted caramel. The salted caramel. Absolutely.
• 25:16
  > Speaker B>Pop actually comes through. So, um. Yeah, very interesting.
• 25:22
  > Speaker B>Very, very interesting.
• 25:23
  > Speaker B>So.
• 25:24
  > Speaker C>So, Bob, what are you doing over there?
• 25:26
  > Speaker B>Um, pouring our next one. So we got some extra time. Let's do another one.
• 25:29
  > Speaker C>Get us, like, a. We got, like, a little bonus pour today.
• 25:32
  > Speaker B>Yeah. Ah, might as well.
• 25:33
  > Speaker C>Well. Bonus poor Sunday.
• 25:36
  > Speaker B>Before we get to that, let's go ahead and give a rating to the Elisha Craig toasted barrel, finished. Kentucky straight bourbon, Ryder cup edition. Again, the longest name in history. We're going to write that a solid three sips. Yes.
• 25:51
  > Speaker E>Interesting.
• 25:53
  > Speaker B>So, for our last whiskey of the day, we've got, ah, from Jefferson's, we've got the Jefferson tropics. Um, so you're familiar with how they, you know, take some of their whiskeys, uh, the ocean series, and send them around the world on ships and things like that. So with this one, they decided they wanted to try and do something different and see if they could do something with, um, with heat and humidity, but in a constant state. And where could they send the whiskey to do that? So that's what I'm thinking. I'm like, just do. Just send it down here, put it in my backyard. Um, you know, it's November and it's 100 degrees.
• 26:35
  > Speaker D>It's a bottle a month tax for Bob. That's it.
• 26:38
  > Speaker C>There's a barrel bobbing in, uh, Justin's pool right now.
• 26:42
  > Speaker D>So this is their gotta float on something.
• 26:44
  > Speaker B>This is the Jefferson's tropics. Aged in humidity just like all of us.
• 26:51
  > Speaker D>Yeah, we are aging in humidity.
• 26:52
  > Speaker B>So it's a fully matured Kentucky bourbon whiskey that is then finished in the intensely hot and humid climate of, uh, Singapore.
• 27:02
  > Speaker C>Oh, my gosh.
• 27:03
  > Speaker B>So they ascended into Singapore and, you know, uh, Trey said it was like his bucket list place, one of the places he wanted to go. I'm totally with him because Singapore is awesome. I mean, it's like the crossroads of the world for food.
• 27:16
  > Speaker C>I want to take a vacation. Can I take my barrel with me?
• 27:18
  > Speaker B>Yeah.
• 27:19
  > Speaker C>Yeah. On a date?
• 27:21
  > Speaker E>Yeah.
• 27:22
  > Speaker B>So this is.
• 27:23
  > Speaker D>This is a relationship that'll last for you, Brent?
• 27:25
  > Speaker B>Yeah, this is a brand new one. So, uh, basically, they would see, they did, uh, nine containers with 720 barrels of Kentucky straight bourbon. Went to Singapore in July of 2019. Um, then they were exposed to the severe heat and humidity for 18 months, resulting in a bourbon that is intensely flavored. So let's give it a try.
• 27:46
  > Speaker B>What do you think, Brett?
• 27:47
  > Speaker C>Well, right off the bat, I'm getting a, uh, sea salt and pepper right now. I mean, I'm like, when I tasted this first, I was like, this was aged in the salt water or something, you know, I mean, I don't why I got the sea salt right off the bat. You have the pepper, the vanilla, the honey.
• 28:04
  > Speaker C>Um, I. This is, this is a winner to me. This one here, I've. I'm really enjoying it. The little surprise you bonus you threw on us today.
• 28:15
  > Speaker C>And it's coming through nice. I mean, the color is a nice, nice, like, uh, a late, late seventies copper color.
• 28:23
  > Speaker C>That nice, uh, mouth coating, but more forward palette on the mouth.
• 28:29
  > Speaker C>But overall, I'm really enjoying it. I mean, I'm, um.
• 28:34
  > Speaker B>I'll be honest with you, I like this one better than the ocean.
• 28:37
  > Speaker C>Yeah.
• 28:38
  > Speaker B>Now this is. You and I are both. You're the only.
• 28:41
  > Speaker B>The person I know that has had the original ocean. Other. I mean, you're the only one I know besides me that's ever had it. That. That was as rare as hen's teeth, that one is. And that was cool. Yeah, that was good.
• 28:52
  > Speaker C>That was really interesting when it first came out, you know, I mean, it was like, but what are they doing here?
• 28:55
  > Speaker B>You. I think this one's better than the ocean series.
• 28:58
  > Speaker B>And honestly, you get more of that sea salt to it than you get the one that's been rolling around the hull of a ship.
• 29:07
  > Speaker C>I mean, that just really struck out at me right away. It's.
• 29:10
  > Speaker C>Justin, what are you thinking about? This one.
• 29:13
  > Speaker D>I really like it.
• 29:16
  > Speaker C>Okay. We had his words.
• 29:21
  > Speaker B>About four more than he usually gives us.
• 29:22
  > Speaker D>So I think the 18 months of pushing, like, this hot tropical climate is probably going to drive the whiskey into the wood.
• 29:31
  > Speaker C>Well, you know what? When somebody says, uh, like, a hot climate, and I just keep referring to Texas and Florida, where I just haven't really found a bourbon that appeals to me from those two states just because of the heat in those two states. And I don't think they get the fluctuation that's needed.
• 29:49
  > Speaker B>But here's the thing. You can make good whiskey in hot climates. You just have to know how to do it.
• 29:57
  > Speaker D>Kavalan.
• 29:58
  > Speaker B>Kavalan. Um, yeah.
• 30:01
  > Speaker B>Amrut, Paul John. It's mostly malt whiskeys that I've had that come from insanely hot places that make really great whiskey.
• 30:09
  > Speaker C>Yeah.
• 30:09
  > Speaker B>Um, but there's some stuff coming on. Uh, uh, um, the girls that we always run into, uh, at KPF, malamy green.
• 30:17
  > Speaker C>Yeah. I told her that she's the first.
• 30:20
  > Speaker B>One that is the best Texas whiskey I've had. Um, right.
• 30:22
  > Speaker C>And it's not Texas. It's not Texas whiskey yet, but it's really close. Yeah, they're using their product and they're blending it, but they're really close.
• 30:29
  > Speaker B>But, yeah, they're making great stuff so it can be done in a hot climate. Uh, you know, that's absolutely for sure, but you just have to know how. And I think people here are still kind of working it out, but this.
• 30:40
  > Speaker C>One, this one is definitely, uh, definitely hot climate.
• 30:44
  > Speaker B>Yeah.
• 30:44
  > Speaker C>And uh, they've aged it well in it.
• 30:48
  > Speaker B>So, um, yeah, I mean, maybe they.
• 30:51
  > Speaker C>Do some air conditioning in that.
• 30:52
  > Speaker D>It's also 104 proof.
• 30:55
  > Speaker B>Yeah.
• 30:55
  > Speaker D>Which is pretty good proof for Jefferson's. Yeah, I see a lot of them in the eighties, 94. I don't see a lot.
• 31:03
  > Speaker D>104.
• 31:05
  > Speaker C>Like the design on the bottle too. So did, um, um, the. Yeah, I like the design of the bottle. It, um, um, the package it came.
• 31:15
  > Speaker B>In had like big tropical leaves and everything, so.
• 31:17
  > Speaker B>Yeah, well, we're gonna rate the, uh, Jefferson's tropics a well deserved force hips.
• 31:25
  > Speaker E>That's classified.
• 31:27
  > Speaker B>Yeah, that one was, uh, late minute addition to the show, but I think that one was definitely worth it, so.
• 31:34
  > Speaker C>Oh, thank you for breaking it down.
• 31:35
  > Speaker B>Um, yeah, well, I want to thank everybody for joining us on the show. Thank you, Brent.
• 31:41
  > Speaker C>You know, it really was a pleasure to be here today.
• 31:45
  > Speaker B>And thank you, Justin.
• 31:46
  > Speaker D>So happy to be here. Thank you.
• 31:49
  > Speaker B>Yeah, not a bad day, is it?
• 31:51
  > Speaker C>No, not at all.
• 31:54
  > Speaker B>Well, this is made man, Bob, and want to thank you for joining us. And remember, life is too short to drink bad whiskey.
• 32:00
  > Speaker B>Unfortunately, we didn't have to do that today, so.
• 32:02
  > Speaker C>No, this is one of the good days of drinking whiskey.
• 32:04
  > Speaker D>Yes.
• 32:05
  > Speaker B>And go to our YouTube channel and watch the, uh, micro interview. Um, and please donate, uh, to the Mike Railworks foundation. They're doing fantastic work out there.
• 32:18
  > Speaker C>And say good things about Bob, maybe too.
• 32:21
  > Speaker C>Or not.
• 32:22
  > Speaker B>Completely optional.
• 32:25
  > Speaker B>Wouldn't know how to act.
• 32:29
  > Speaker G>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button.
• 32:38
  > Speaker F>Give it a little tappy.
• 32:40
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• 32:41
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• 33:40
  > Speaker A>This has been a one tan hand production of sip 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. We'll see you all next time.