Latest / Sips, Suds, & Smokes / Love the smell of fresh dumped whiskey in the fall

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Love the smell of fresh dumped whiskey in the fall · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds, and smokes.
• 0:03
  > Brent>This is our fall release show. So here's the whiskies we're going to be discussing today. We have the Blood Oath Pack 10. We have the Remus Reserve Series 8. We have the Elijah Craig Toasted rye.
• 0:18
  > Brent>We have the Maker's mark cellar age 2024 release. We have the larceny braille proof C924. The Elijah Craig barrel proof C924. The Old Forester birthday bourbon 2024. And the, uh, latest release from Jack Daniels, the Jack Daniels single barrel special release, Coy hill Barrel House 8.
• 0:43
  > Brent>So I know, uh, it's a terrible lineup. They're all leaving me. Oh, look at them walking out the door.
• 0:49
  > Brent>Oh, well, I'll just drink it all and do the show myself then. That's fine.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It's sips, Suds and smokes with your smoke. And host the good old boys.
• 1:49
  > Announcer>And now it's sippin time.
• 1:56
  > Brent>Hey. Yes. It's sipping time again. Welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing on at 2am well, we should be.
• 2:06
  > Justin>Moved back to like, 1am Because Yellowstone season one is coming back on again.
• 2:11
  > Brent>And, uh, the repeat comes on it, too.
• 2:13
  > Justin>Yeah, yeah. And Beth, that, uh, in the watering trough. Um. Yeah, yeah.
• 2:18
  > Brent>I'd rather watch that and listen to this car.
• 2:20
  > Justin>I know that. Me, too.
• 2:21
  > Maury>I am just so.
• 2:22
  > Justin>We're so.
• 2:23
  > Brent>You ever see her, like, in an interview when she's talking with the English accent kind of messes your head up.
• 2:30
  > Bob>I had no idea.
• 2:31
  > Brent>It's like, you know, you're used to her, and then all of a sudden, oh, yes, we were out for tea and cramped. Whoa. What? Where did that come from? Uh, yeah, Trippy.
• 2:40
  > Brent>Very, very trippy.
• 2:41
  > Brent>Well, this made man Bob joining me this evening are made man Brett.
• 2:45
  > Justin>You know, some days it's a pleasure to be here. Today, it's really a pleasure to be here.
• 2:50
  > Brent>Take your hand off my leg.
• 2:54
  > Brent>It's not that kind of pleasure.
• 2:55
  > Justin>Rub the lotion.
• 2:57
  > Brent>But he rubs the lotion on its skin. Or it's against the hose again. And made man mori.
• 3:04
  > Maury>Good evening, gentlemen. I'm very, very aroused by tonight's selection.
• 3:11
  > Brent>When you have your wee wee doctor say that, that makes you pay attention, doesn't it? And good old boy Justin.
• 3:20
  > Bob>Oh, uh, I'm very Excited. And I didn't even have any blue pills today.
• 3:25
  > Justin>I am very aroused.
• 3:28
  > Maury>Thank you.
• 3:29
  > Brent>You're welcome.
• 3:30
  > Brent>Well, this is our first, uh, fall release show. We usually do at least one or two of these a year, so this is our first one.
• 3:38
  > Justin>I think we should do four. Mhm.
• 3:40
  > Brent>Oh, I'd do four if they just kept sending us more booze. Yeah, yeah, that's. That's the problem isn't the will. The problem is the supply.
• 3:47
  > Maury>Why don't we redo this same show a couple more times?
• 3:50
  > Justin>Yes, I agree.
• 3:51
  > Brent>Well, we got some full bottles here, so. Yeah, that's not a problem. So.
• 3:55
  > Brent>Well, our sip segments are all about coffee, distilled spirits, wine, tea, pretty much anything you can sip. And again, this is mostly whiskey. This is our fall release show. So here's the whiskeys we're going to be discussing today. We have the Blood Oath PAC 10. We have the Remus Reserve Series 8.
• 4:16
  > Brent>We have the Elijah Craig Toasted Rye.
• 4:19
  > Brent>We have the Maker's mark Cellar Age 2024 release. We have the Larceny Barrel Proof C924. The Elijah Craig Barrel Proof C924. The Old Forester Birthday Bourbon 2024. And the latest release from Jack Daniels, the Jack Daniels Single Barrel special release, Coy Hill Barrel. Yippee.
• 4:45
  > Maury>Are, uh, you ki.
• 4:46
  > Brent>So I know, uh, it's a terrible lineup. Um, they're all leaving me. Oh, look at them walking out the door. Oh, well, I'll just drink it all and do the show myself then. That's fine.
• 4:55
  > Maury>Be that way.
• 4:56
  > Brent>So let's have, uh, Justin, tell us all about our SIPs ratings.
• 5:01
  > Bob>Welcome to the lifestyles of the rich and shameless. Today we have Robin Leach.
• 5:08
  > Brent>That's Robin the leech.
• 5:09
  > Bob>Robin the leech.
• 5:12
  > Bob>One sip. Give me a glass of water to wash out my mouth after I've drunk my champagne.
• 5:21
  > Justin>Water.
• 5:22
  > Brent>Not mine.
• 5:25
  > Justin>You know we're not going to have any One sips today.
• 5:28
  > Bob>Two sips. No, I spud. What else do you have?
• 5:33
  > Justin>Well, isn't that nice?
• 5:35
  > Brent>Still not buying it.
• 5:36
  > Justin>Um, and still no. Two sips.
• 5:39
  > Bob>Three sips. That's very interesting. What was this again?
• 5:46
  > Maury>Interesting. Okay, Brent, don't spill the beans. I'm not.
• 5:49
  > Maury>No. Don't give away the ending.
• 5:50
  > Justin>Nope. Not giving away any endings.
• 5:54
  > Brent>Happy endings.
• 5:55
  > Justin>Yeah.
• 5:56
  > Brent>Four sips.
• 5:57
  > Maury>No happy endings given.
• 6:00
  > Bob>Let's keep this secret to ourselves. Pour me another.
• 6:05
  > Justin>That's classified.
• 6:08
  > Bob>Five sips.
• 6:10
  > Justin>Oh. Um.
• 6:10
  > Brent>My.
• 6:11
  > Bob>I was unaware anything could be this good.
• 6:14
  > Justin>Oh, my goodness.
• 6:20
  > Brent>No, just. I'm not feeling that one no, Robin.
• 6:25
  > Bob>Back to the grave with you.
• 6:26
  > Brent>Yeah, I mean it's. Yeah. I mean, first off, you've got to get the right tone in your voice and you're not getting quite there. This is Robin the leech with champagne, um, wishes and caviar drink, you know, so you got to get it nasally. You got English, you got to get the nasally thing going.
• 6:42
  > Maury>All right, so some people are more endowed in the nasal department.
• 6:45
  > Brent>Yeah, it's a handsome nose. You know what they say about big nose? It makes cocaine very expensive. Yeah.
• 6:54
  > Brent>So let's go to our first whiskey and we're gonna have Maury tell us about that one.
• 6:57
  > Maury>Why, thank you, Bob.
• 6:59
  > Maury>The first whiskey will be The Blood Oath PAC 10, coming in at 49.3% ABV or 98.6 proof. The Blood Oath series of whiske skis is a limited release bourbon from the folks at Luxco. First released in 2015. A new release or packed is released each year. Each release of Blood Oath is the creation of John Remy, head distiller at uh, Lux Row Distillers. And each release is a different unique combination of whiskeys. Blood Oath Pack 10 combines some of the finest rare bourbons Rempe could find, which were double finished. The first finish was in ex Cabernet Franc barrels and the second finish was in ex Merlot M barrels. That's quite a process.
• 7:49
  > Brent>Well, I love Cabernet Franc, so.
• 7:51
  > Maury>Yeah. So the color is a beautiful, uh, burnished copper on the nose. There's a lot going on. There's definitely some baking spice, some burnt toffee, little hint of, uh, leather on the palate. It's mouth coating, it's luscious.
• 8:12
  > Maury>It's got a beautiful mouthfeel.
• 8:14
  > Maury>It's actually improved quite a bit with air. I initially, when I poured this whiskey, I was a little underwhelmed. But over the last 45 minutes in the glass, it's really blossomed into something that's just beautiful. I find that the finish goes on and on. This is probably one of the best Blood Oath that I've had in quite some time. They're all quite good, but this one really seems to eclipse some of the previous releases that it does. What do you think, Brent?
• 8:37
  > Justin>Yeah, this one really, really stands out from some, some of the previous releases I get. You know, they're all these people are trying, you know, they did the single finish and now they're all getting into the second finish. You know, a lot of people call that a cigar blend kind of thing. You know, but it's, um. This one. Yeah. I got some vanilla. I got actually some, uh, cotton on the nose. That came to me a little bit. Uh, you had that mouth feel. That was first off. It was very front, forward. And then after it sits a while, then it really comes to coat more of your mouth. Um, a little bit of light baking spice.
• 9:09
  > Justin>Vanilla. Like a vanilla nougat. Um.
• 9:12
  > Justin>Beautiful. Initially thought the finish was short. After letting it sit, it really came. It improved, and it came back, and you get a little longer finish to it. Yeah.
• 9:23
  > Maury>I think patience will reward you with this. I did not add water. Did you add any water?
• 9:26
  > Justin>Nope.
• 9:27
  > Maury>I didn't think it needed water, but I really thought that the air did it.
• 9:30
  > Maury>Time. So be patient, Pour it in the glass, taste it, walk away, come back. I think you'll be rewarded, Justin.
• 9:37
  > Bob>So I thought the color was like a light brown on the nose. It was like, drink it down. Um, sweet, malty, a little like mothballs, but not that strong.
• 9:49
  > Bob>Caramel, brown sugar, cherries, and a little touch of mint.
• 9:54
  > Brent>Mothballs.
• 9:55
  > Bob>Yeah. What you just said is one of.
• 9:59
  > Maury>The most insanely idiotic things I have ever heard. At no point in your rambling, incoherent response were you even close to anything that could be considered a rational thought.
• 10:13
  > Brent>Yeah, okay.
• 10:14
  > Bob>That's how I live.
• 10:14
  > Brent>Yeah.
• 10:15
  > Justin>That was so dead on. So dead on.
• 10:18
  > Bob>I know, right? It was so. The palate was like typical. Starts out like typical bourbon. And then I detect the Cobb frunk like a flash. And then there's a little bit more Merlot. And the finish was nice and spicy. It was a good length. I thought it was pleasant. And I agree with Maury. Time in the glass did it a favor.
• 10:40
  > Justin>Yeah, I added some water. I don't think the water really enhanced it or anything.
• 10:43
  > Brent>No, I didn't get.
• 10:44
  > Justin>You know, I just.
• 10:45
  > Brent>It didn't. I didn't put a lot in. It didn't wash it out, but it didn't really elevate it.
• 10:49
  > Justin>Yeah.
• 10:49
  > Bob>What is this thing called water you talk about?
• 10:52
  > Justin>Yes, exactly.
• 10:53
  > Brent>It's the thing that fish.
• 10:53
  > Bob>Fish for that stuff.
• 10:56
  > Brent>Yeah. It's, um. I hear people bathe in it, too. So I got on the nose when we first opened it. The brown sugar really leapt out. That sort of went in the background now. And I can definitely get sort of a dried kind of fruit, kind of dried raisin on the nose, but the burnt toffee still comes through.
• 11:22
  > Brent>And there's a little bit of a mocha toward the front of the palette. And again, in the mid palette, a little bit of brown butter.
• 11:30
  > Brent>But I think I, again, we've done, I think we've done nine out of the ten packs. I'd have to check my notes. I know we've done a lot.
• 11:42
  > Brent>I think we might have missed the first one, but I'm pretty sure we've done everything but the first one on the show. And I think this is, I can't tell you it's the best one of all of them, but I think this is, uh, the most memorable. This is one of the better ones that I remember and not anything against the others. The others were all. The thing I like about this one is every one of them is different. Yeah, every year they do something completely different.
• 12:05
  > Maury>And not just a vintage difference, but.
• 12:07
  > Brent>A different blend, different blend of whiskeys.
• 12:10
  > Brent>I mean, some of this and some of that finishes, different finishes, different woods, everything. You know, it's completely different concept every year.
• 12:18
  > Brent>Which, which is ballsy. You know, I mean it's easy to make one good thing and just stick with it.
• 12:24
  > Brent>So I, um, think they did a good job with this one.
• 12:27
  > Brent>So just um, wish it is in a full size bottle, but.
• 12:34
  > Justin>It was good though. Even this. Even with that bottle.
• 12:39
  > Brent>Yeah, well, you know, but you know, with Justin around, you need a larger bottle because I mean, you know, he drinks a lot, so what can I say?
• 12:45
  > Bob>Yeah, that's true.
• 12:47
  > Brent>We're gonna give the blood oath pack number 10A well deserved four sips.
• 12:52
  > Justin>That's classified.
• 12:55
  > Brent>So that's gonna take us to our next whiskey and we'll have Brent tell us about that.
• 13:00
  > Justin>Thanks, Bob. Our next whiskey is the Remus Repeal Reserve Series 8. It's a 50.5% ABV. It's 101 proof. The Remus Repeal Reserve is named after George Remus, the self proclaimed king of the bootleggers and the inspiration for the Great Gatsby. This year's offering is the eighth annual release in this series and um, we'll come back to you and tell you some more.
• 13:26
  > Brent>Hey, and we're back and Brent was just telling us a little bit about our next whiskey, the Remus Repeal Reserve Series 8.
• 13:33
  > Justin>Yeah, thanks, Bob. So this year's offering is the eighth annual release in this series from the Rawson Squibb Distillery, formerly known as MGP.
• 13:43
  > Justin>It includes 9% of a 17 year aged bourbon containing 21% rye, 24% of a 10 year aged bourbon comprising 21% rye, and 57% of a second 10 year aged bourbon containing 36% rye. This has got that nice, you know, 80s copper color to it. Um, on the nose, it's just beautiful. And the nose, you just. You don't want to leave the nose because you, uh, you get kind of in infatuated with it. You know, you got this cherry going on these pecans. It's like a little bit of a saddle leather. Um, beautiful, beautiful nose. And then you get to the palate. Palate. And the first thing is, like, it's maple syrup. It's just. It just comes right out at you, you know, then you got your.
• 14:35
  > Justin>Then you got, like a little fig or raisin onto it. Um, some vanilla, some cherries, a little bit of oak. Baking spice. Um, it's just.
• 14:46
  > Justin>It just lingers on and on. The mouthfeel is excellent. This is just a great expression. Great finish.
• 14:55
  > Justin>They really hit it out of the park with this one. This is a nice one, Maury.
• 14:58
  > Maury>Yeah, I agree with, uh, just about everything you said, Brent. Uh, again, like, the first whiskey, I felt that this initially was a little closed when I poured it. And again, patience and time will reward you. And I agree it blossomed, and the maple really blossomed and came out. There is that hint of fig, the vanilla, a little oak and baking spice. It's really got a nice voluptuous, viscous mouthfeel. The finish seems to go on and on, particularly after letting it sit in the glass. Uh, again, I thought it was a delicious whiskey, extremely well made, and one of the better ones I've seen from them. They're all always very good. But this one was really nice. Justin.
• 15:38
  > Bob>This kind of reminded me of, like, some fantastic, uh, cherry pipe tobacco on the nose, on the palate, um, it was sweet and syrupy, and I did get that Ross and Squibb mint note that they're known to have at the very end.
• 15:58
  > Bob>The finish was nice. This is like, a really well made spirit. I'm, um, impressed. And does not taste like the 101 proof that it is.
• 16:09
  > Justin>No, I had it. I went back and added some water to this one, and again, I didn't.
• 16:12
  > Maury>Find the water helped. I thought the water washed it out a little bit.
• 16:15
  > Justin>Yeah, yeah, you don't want. This is one you don't want. Again, you don't want to add water to this one. Just let it. Let it sit in the glass for a little bit.
• 16:21
  > Brent>But we've been saying it for over a decade. Try some water with your whiskey. Your worst case scenario is you wash it out. So you drink that and then you just don't add any more. But the best Case scenario is the whiskey will open up and it'll actually get better.
• 16:32
  > Maury>So give it a try at 101 proof. Uh, certainly the proof doesn't demand it. Yeah, but I agree with you. Sometimes it's not about proof. It's about flavor.
• 16:41
  > Justin>Ah.
• 16:41
  > Maury>And unlocking those flavor molecules.
• 16:43
  > Brent>More often than not, it's about flavor. I mean, it's. I mean, if it's 140 and you're, you're sensitive to the ethanol, sure. You know, put some water in it to knock it down.
• 16:51
  > Brent>But how many have we had that are 100, 102, 105, 98. And you add water to it and the thing just explodes.
• 16:59
  > Justin>We've had some 80 proofers.
• 17:00
  > Brent>Oh, yeah, we've had some 80s. You put water in like, wow. Night and day.
• 17:05
  > Brent>Well, I think this is one again, one of the better releases of Remus. And we've done all of those, um, back. Back in the day, they used to send full 750s. Because I still have pretty much all of them on the back shelf in there.
• 17:19
  > Brent>Um, this one, Justin, hit it right on the head. I've got, I've got cherry and I've got tobacco leaf. So that's what it is. It's cherry pipe tobacco and like in a leather pouch.
• 17:30
  > Justin>Yeah.
• 17:30
  > Brent>I mean, on the nose, 100%.
• 17:34
  > Brent>And then the maple syrup on the, on the, on the palate, I still get the cherries, but it's more like a black cherry.
• 17:42
  > Maury>Mmm.
• 17:46
  > Brent>A little bit of dried fruit. Just a nice bit of little dry oak in the front of the palate.
• 17:53
  > Brent>Very mellow. Baking spice.
• 17:55
  > Brent>Nothing that's jumping out and beating you over the head. And a nice finish. It just lingers.
• 18:00
  > Justin>Right. The baking spices, sometimes they kind of like, they burn you. Yeah. You know this one here?
• 18:05
  > Brent>Yeah.
• 18:05
  > Justin>Just really nice finish.
• 18:09
  > Brent>It's like smoky. The baking spice, it just sort of floats in your mouth.
• 18:12
  > Maury>Yeah.
• 18:13
  > Bob>You know, I haven't tried this with a cigar, but I certainly would.
• 18:19
  > Brent>I've seen you smoke a cigar with pass play ribbon, so. I don't know.
• 18:22
  > Bob>Yeah, that's true, too.
• 18:25
  > Brent>Well, we gave the, uh, Remus Repeal Reserve Series 8A well deserved four sips.
• 18:33
  > Justin>That's classified.
• 18:35
  > Brent>Keep up the good work. The guys that, uh. Yeah, guys, Ross and Squibb, MGP M, uh, whatever you want to call them, turn out some seriously good whiskey.
• 18:44
  > Justin>So, Bob, um, why don't you tell us about this next one?
• 18:47
  > Brent>No.
• 18:48
  > Maury>Okay, I'll tell you about it then.
• 18:50
  > Brent>All right, so our next whiskey is the Elijah Craig toasted rye. It's 47% ABV and it's 94 proof.
• 18:59
  > Brent>It's 51% rye, 35% corn and 14% malted barley. And no age statement. The Elijah Craig toasted rye is the newest expression in the Elijah Craig line. Um, the process begins with a fully matured Elijah Craig straight rye whiskey which is dumped and then reentered at barrel proof into a second custom toasted new oak barrel designed in partnership with independent Stave company. The toast on these secondary barrels is unique to Elijah Craig toasted rye. At the end of the nearly hour long toasting process, a cap is placed on the barrel to quickly ramp up the heat to an extremely high temperature, allowing the phenols to embed in the surface of the barrel and give a little bit of an added element of smoke to complement the spice and the sweetness of the rye. So the color, kind of a nice burnished dark kind of bronze.
• 19:54
  > Brent>And when I smell this, it's just, it's brioche to me. It's like a big brioche roll and a lot of nuts in there. Hazelnuts, almonds. Not so much like a marzipan, but more like toasted almonds.
• 20:17
  > Brent>And on the, on the palate, hold on.
• 20:20
  > Brent>M hm. The palate. It's like a malted milk ball. It's milk chocolate. It's baking spice. It's got a lovely creamy mouthfeel to it.
• 20:34
  > Brent>It coats the entire palette, front, back and sides underneath.
• 20:41
  > Brent>Yeah, this is a winner. This is a winner.
• 20:44
  > Justin>All I can tell you about this one is I'm not adding any water to it. No, I don't even see a need to add water to it. I don't even want to try it with water.
• 20:53
  > Justin>Even secondary or whatever it's that I got the nose, it's like this big creme brulee nose and it's just, just so soft and so sweet. Uh, you know those little nuts, little nuttiness to it on the palate.
• 21:07
  > Justin>And is somebody who said rolo when we were tasting it. And it's. Yeah, there's that milk chocolate rolo that you get. Beautiful.
• 21:16
  > Justin>It's light baking spices.
• 21:19
  > Justin>It's just creamy mouthfeel, man. You don't, you do not even think that this is a rye. I mean, it's, you just don't, you just don't pick it out as a rye. I realize, uh, the percentages is only 51% rye, but boy, nailed this one. I don't even know why they make anything else except that all there's A lot of other really good stuff.
• 21:42
  > Brent>Yeah, yeah, yeah. Well, it's Heaven Hill. They know what the hell they're doing at that place, so.
• 21:48
  > Brent>Yeah, this one's. This one's. This one's really good. And I mean, this is going to be just part of their main line.
• 21:54
  > Brent>It's not going to be like a once a year kind of release sort of thing. At least that's my understanding, so.
• 21:59
  > Maury>Yeah, well, if they can duplicate this year over year, they've got a winner. Yeah, I mean, I really am pretty impressed.
• 22:05
  > Maury>I mean, the process sounds complicated with the toasting, but all I can say is I think they nailed it with this. The mouthfeel, the viscosity, the creaminess. It's like milk chocolate. It's just. It's crazy.
• 22:21
  > Maury>Uh, so I've really enjoyed this. I thought this was, uh, prob. Although I like Elijah Craig a lot, this is one of the best things I've had from them in a long time.
• 22:30
  > Brent>Boy, that escalated quickly.
• 22:34
  > Brent>I mean, that really got out of hand fast.
• 22:38
  > Justin>Justin.
• 22:39
  > Bob>So this nosed like almond croissant, but tasted like a chocolate croissant.
• 22:46
  > Bob>And the finish was spicy and beautiful.
• 22:48
  > Brent>I let him keep that.
• 22:50
  > Justin>Yeah.
• 22:50
  > Brent>Ah.
• 22:50
  > Justin>I mean, he needs.
• 22:50
  > Brent>He's actually awake this time.
• 22:52
  > Justin>Got that one. You know, I mean, at least look.
• 22:55
  > Brent>At you, you little overachiever, you.
• 22:57
  > Maury>Hey, even a blind squirrel gets a nut now and then.
• 23:00
  > Bob>Like a clock. I'm right twice a day.
• 23:02
  > Maury>That's right.
• 23:04
  > Brent>Yeah. The problem is it's a digital clock with an led, so we don't really know if it's ever right.
• 23:09
  > Bob>Oh, you mean like just blinks 12 all the time? Yeah, that is me.
• 23:12
  > Brent>Yeah, that's. Yeah, it's my dad's vcr.
• 23:16
  > Brent>Now think of what's sad. Or the fact that it's blinking 12. Or that he still has a VCR, which is worse.
• 23:23
  > Justin>Well, it works. I mean, that's the other thing.
• 23:25
  > Brent>You know, it could be worse. It could be beta, right?
• 23:28
  > Justin>At least. Yeah.
• 23:31
  > Justin>I mean, VCR won that. Won that battle really quick.
• 23:34
  > Bob>1981, you had a big choice to make$400 VCR, $400 Betamax. And if you chose wrong, you. You ate 400 bucks.
• 23:43
  > Brent>Man. It's like, why are we so angry?
• 23:45
  > Brent>Well, let's see. We bought everything on records, and then we went to cassettes. Well, we went to eight tracks, and then we got red. Eight tracks. Had to go to cassettes, away from cassettes, to CDs, and then we went from CDs to MP3s, and now you got to get a subscription to everything. And we had to buy everything on video at least twice. And then they tried to sneak that laser disc in. Why do you think our generation's cranky?
• 24:05
  > Bob>Then it went.
• 24:05
  > Brent>There's a reason.
• 24:06
  > Bob>MP4. Flack and raw.
• 24:08
  > Brent>Exactly.
• 24:08
  > Bob>Yeah.
• 24:09
  > Brent>So. Damn it.
• 24:10
  > Bob>Yeah.
• 24:10
  > Brent>You bastards. Oh, uh, but yeah, this one is.
• 24:15
  > Justin>We're going to make copies of this show on 8Track.
• 24:18
  > Brent>Yeah.
• 24:18
  > Bob>Yes. We should release this on a track.
• 24:20
  > Brent>Quadraphonic.
• 24:21
  > Bob>Yeah, for sure.
• 24:23
  > Justin>When you go, it goes from one track, the other just a click, click.
• 24:27
  > Bob>We could be the first podcast on 8Track.
• 24:30
  > Bob>Quadraphonic.
• 24:31
  > Brent>Yeah, it would like rotate around the car with the quadraphonic. You'd like, hear it move from speaker.
• 24:35
  > Bob>To speaker for $99.99, send in your check and we will find a way to make one for you.
• 24:41
  > Brent>Mhm. Exactly.
• 24:43
  > Brent>All right, well, we are going to give the Elijah Craig toasted, uh, rye a well deserved five.
• 24:50
  > Justin>Oh my goodness.
• 24:56
  > Brent>Okay, our next whiskey, the moment the world has waited for, is going to be Justin.
• 25:02
  > Bob>All right, Makers mark seller age 2024 release 57.85 alcohol by volume or 115.7 proof. And no, I did not do the math. 70.
• 25:18
  > Brent>We know that.
• 25:20
  > Bob>Yeah. 70 corn, 16 wheat, 14 malted barley.
• 25:25
  > Maury>Would that be red winter wheat?
• 25:29
  > Bob>I don't know yet. To make the cellar aged expression, the folks at Maker's Mark take barrels that have spent six years aging in their traditional bourbon warehouses until they reach full maturity and can be called, um, Maker's Mark. These barrels are then moved into the distillery's proprietary whiskey cellar, which is built into Kentucky limestone and provides cool, consistent environment for additional aging. Then the barrels are blended to taste and bottled. The 2024 release of Cellar Age blends 15% makers mark 12 year old and 85% maker's mark 13 year old at 59.7% or 119.3 proof. It's the only whiskey that has change proof from the beginning of my description to the end.
• 26:23
  > Maury>Very special.
• 26:26
  > Bob>So the color of this expression is dark.
• 26:32
  > Justin>I was expecting brown. I don't know why. You imbecile. You bloated idiot.
• 26:38
  > Justin>You stupid fat.
• 26:39
  > Brent>Have you.
• 26:41
  > Bob>It's on the nose. I got chocolate, orange sound effects.
• 26:44
  > Brent>Usually I save those for high.
• 26:45
  > Maury>I haven't heard before.
• 26:47
  > Bob>Kind of remind me.
• 26:48
  > Brent>Come on, man.
• 26:49
  > Bob>Kind of reminds me of Dalmore. On, um, the palate.
• 26:52
  > Bob>I got a brioche bun, Malibu and carrots. And it had a bright spice.
• 26:58
  > Bob>And in the finish I had carobs toasted Oak and a long mouth coating finish like fire.
• 27:07
  > Bob>What did you think, Mori?
• 27:09
  > Maury>Wow. I don't even know that I could speak following that description.
• 27:14
  > Maury>Wow. Um, well, for those of you who are, um, uh, normal, vocabulary challenged, it's got a nice dark, burnished copper to mahogany color on the nose. I would agree.
• 27:28
  > Maury>Caramelized sugar, a lot of orange and a hint of almond. The palette. I got the shortbread.
• 27:34
  > Maury>I definitely got the coconut. I don't know that I'd call it Malibu rum. Bright spice and coconut was definitely there. The pat. The finish was beautiful. I thought the finish was medium to long, dried dark fruit, some toasted oak. It was long as mouth watering.
• 27:48
  > Maury>I thought this was a really nice expression out of makers. I've not had their cellar releases before, but I thought this was delicious and definitely a step up from their regular, everyday makers. I liked it quite a lot. Brent, what do you think?
• 28:01
  > Justin>I am impressed with what they're doing. They've taken this. This hole on the side of the. In the side of the wall, you know, and they. And they're.
• 28:10
  > Justin>They're aging it in there. The glory Hall. The glory.
• 28:13
  > Justin>Yeah. And they're just taking. They're taking their regular.
• 28:16
  > Maury>Not for five minutes. They aged for another six years.
• 28:18
  > Justin>I know that. That's what's.
• 28:20
  > Brent>What.
• 28:20
  > Justin>That's what's great about it.
• 28:21
  > Maury>That cave's not that big.
• 28:22
  > Justin>Uh, I mean, I'm just expecting other. Other distilleries to like, steal this process or, you know, do something like that and aid. You know. But we're gonna see big underground facilities where they're aging bourbon in the future.
• 28:37
  > Brent>Because there is one whiskey. I can't remember the name, but a small one, I think, in eastern Kentucky, where they age them in, like, an old coal mine.
• 28:45
  > Justin>Okay.
• 28:46
  > Brent>I can't remember the name of. It's a very small brand, but I remember reading about it.
• 28:50
  > Bob>All right, I want to go.
• 28:51
  > Justin>When you got the success and the flavor profile that this has, you're just going to see other people do it. I mean, this is your. You know, you're talking to weeded whiskey and 12 year, 13 year.
• 29:03
  > Brent>Well, we did. Whiskeys need the time.
• 29:06
  > Justin>Well, they do, but I mean, it's. They. I mean, yeah, this. 12 year, 13 year. I mean, this is.
• 29:14
  > Justin>This is. This is just an impressive, um, thing that they've done. Done here. So I, I'm. I'm all in on it. It's, uh, it's great.
• 29:24
  > Justin>I'm gonna see. You know, this is like. This is. They're the cutting edge of this new thing, you know, where the people were doing all the, all the um, barrel finishes and stuff.
• 29:33
  > Justin>This is gonna, they were doing it.
• 29:34
  > Brent>Before everybody else, you know, with their barrel staves.
• 29:37
  > Justin>Right. So. Right. They, they're the ones that did the barrel. Extra barrel staves. They're the ones that did the, you know, in the cave. Others, uh, are going to follow. We're going to see this happening from others in the next six to ten years. So.
• 29:50
  > Brent>Well, we've all heard the legendary stories.
• 29:53
  > Brent>You know, everyone's heard or knows a guy who knows a guy who actually saw it. But you know, supposedly Mr. Samuels on occasion would pull out a private stash of like 12 year old Maker's Mark. I never got to taste it, but I've heard the stories as well and I always thought to myself, oh my God, if I could get 12 year makers, Mark, I know that's going to be fantastic because again, it's a weeded whiskey and they always seem to do better with more time. And this one sure as hell did. This one's, this one's everything that you ever wanted in Maker's Mark and more. I mean, this weeder. Yeah, I mean if they could, if they could just, let's face it, they're one of the biggest whiskey companies on earth. There's no way in hell they could crank everything up, um, do everything. At 12 years they'd have to have a cave the size of Wisconsin.
• 30:41
  > Bob>But, uh, I think Wisconsin's worth caving.
• 30:44
  > Bob>If they could, if they're going to.
• 30:46
  > Brent>Do this, if they could, then this is what they should be making forever. Because at, you know, there's a pretty.
• 30:53
  > Justin>Big caves in, uh, Kentucky they could rent some space out of.
• 30:57
  > Bob>You know, the one off the highway, they have the billboard.
• 30:59
  > Maury>Well, it's interesting you talk about caves because now it starts to approach where Scotland.
• 31:05
  > Maury>Damp, dark and cool. And that's essentially what they're mimicking. And that's what allows the scotches to go for so many years. You couldn't leave something on the top floor of the rick House for 10 or 12 or 15 years. No, but, but they do, they do.
• 31:19
  > Brent>The first six though in the Rick house, get that flavor extracted and then coasted in for that next six or seven years. And that's, I think that's the key. This is, this is fantastic. Um, it wasn't that long ago we reviewed the 2023, um, and I think this one's done for my palate. I think this one's definitely better.
• 31:38
  > Bob>Y'all made it better boys.
• 31:41
  > Brent>And I gotta admit, I'm adjusting. It's that chocolate orange. It's almost dome or s. Yeah.
• 31:46
  > Maury>And people were lining up. Uh, we saw them, uh, some release at the kbf.
• 31:50
  > Brent>It was a two hour long line.
• 31:51
  > Maury>To buy it and uh, so it's difficult to find. I don't know if any of it came to Florida, but uh, it's tough to find.
• 32:00
  > Maury>I'm okay either way.
• 32:01
  > Brent>Well, we're gonna give the maker's mark seller age release a uh, well deserved.
• 32:06
  > Justin>Oh my goodness.
• 32:12
  > Justin>It's really, it's one sip guys. If you get one, just send it to me and I'll. I'll take it off your hands. That's.
• 32:18
  > Brent>Well, you're a giver like that.
• 32:20
  > Maury>Is any of it here in Florida?
• 32:21
  > Justin>Yeah.
• 32:21
  > Brent>You're a gift.
• 32:22
  > Justin>Yes. Here it's. Yeah.
• 32:23
  > Brent>Why I do.
• 32:25
  > Brent>Hey. And we are back and we just finished talking about the makers mark seller age 2024 release. So that's bringing us up to our next release and we're going to have Maury tell us about that one.
• 32:38
  > Maury>Thank you, Bob. Uh, the next release is the Larceny Kentucky straight bourbon Whiskey barrel proof C924 coming in at 62.55 ABV or 125.1 proof. The mash bill is 68 corn, 20% wheat and 12% malted barley.
• 33:01
  > Maury>Uh, again, the whiskey has a beautiful burnished copper color. The nose is just typical classic, delightful. Little bit of toffee, a little bit of vanilla, a little bit of creme brulee.
• 33:17
  > Maury>It's got a beautiful mouthfeel. I really love the creaminess of this. It's just, it's got a beautiful mouth coating viscosity. It's got notes of cinnamon and creme brulee and baking spice and molasses.
• 33:32
  > Maury>And then the finish just goes on and on. I think this is one of the best larcenies I've tasted to date. I thought this was delicious.
• 33:41
  > Maury>I really enjoyed it. I love the direction they're going. I wish every larceny tasted this good.
• 33:47
  > Maury>Uh, if you see a bottle of larceny barrel proof, buy it.
• 33:53
  > Bob>Especially C924.
• 33:55
  > Maury>Brent.
• 33:55
  > Justin>Yeah, this is great. I, uh, uh, can't really add a whole lot to what you said. I added some water to mine and did it help? It didn't really help. I mean it gave all those flavors.
• 34:07
  > Justin>It just kind of, it just kind of muted them just a little bit. Like it didn't really like mute them. Um, it just kept them barrel char Seemed to come there like, like, yeah.
• 34:15
  > Brent>I got a little bit more of the barrel char with a drop of water.
• 34:18
  > Justin>Yeah, just it kept them there like a little.
• 34:20
  > Maury>With you, I didn't add the water till now, but I agree with you, Bob. It brought out a little bit of the barrel char, but other than that, the flavors didn't really change.
• 34:26
  > Justin>I think it made the finish last a little bit longer is all. Is the only thing that different from it. But again, these are. They've been doing this for quite a few years now. For a couple years, not a lot of years. Their, um, larceny was after the Elijah Craig and they started doing it now with this one here.
• 34:41
  > Justin>They also did a, did a thing to the bottle where you have a black light system that you can use.
• 34:46
  > Brent>That'S on the regular larceny too. Yeah.
• 34:48
  > Justin>Okay. And so, uh, you know, it's like another little gimmick that they brought. And they don't need a gimmick m because they have a great product. You know, it's like one of those things.
• 34:56
  > Justin>It's like, why gimmick it when it's so good already? And then you just add something to it.
• 35:02
  > Brent>So when they change the label on the regular Larson, they sent me the little. Press the button on the back knucklehead. There you go.
• 35:08
  > Brent>They sent me the little black light flashlight. So you can, you know, it'll make it glow, but.
• 35:14
  > Justin>Yeah.
• 35:14
  > Brent>Uh, uh, don't take that in the hotel room. It'll creep you out.
• 35:18
  > Maury>Yeah, send it this way.
• 35:21
  > Brent>Don't stare into the beam, Maury.
• 35:23
  > Maury>Will it hurt my eyes, Bobby?
• 35:26
  > Brent>Yeah, just put it right up, right up against the eyeball. You'll be fine.
• 35:28
  > Brent>Don't worry about it. Yeah, this is delicious.
• 35:32
  > Justin>Why have regular larceny when you can have this?
• 35:35
  > Brent>Well, why have anything when you can always have barrel proof?
• 35:38
  > Justin>I get it.
• 35:39
  > Brent>But I mean, it's got a beautiful nose on it. It's classic larceny, but ramped up to 11.
• 35:47
  > Brent>It's got a nice clean oak on it.
• 35:50
  > Brent>It's. It's got a nice spice.
• 35:53
  > Brent>Mhm. And it's got a slow. It goes in and. And then the burn comes up. You know, it comes in and then it ramps up on you after you've swallowed it. And it's got a great finish. I mean, this is, this is an excellent. What do you think, Justin?
• 36:09
  > Bob>So the color was a lighter brown.
• 36:13
  > Justin>I got a dark. Not dark, not dark.
• 36:17
  > Bob>The nose. I got oak envelope glue, tangerines and nutmeg.
• 36:22
  > Justin>We knew envelope glue was going to come out sometime today.
• 36:25
  > Bob>The palette was. Wow.
• 36:27
  > Brent>I'm running out of sound effects for this guy today.
• 36:30
  > Bob>Oak vanilla caramel pork rinds. Well, the fat man made a funny.
• 36:35
  > Brent>That's about as good as I got left for.
• 36:37
  > Bob>I think the pork rinds got overwhelmed. There was definitely a finish of pork rinds and orange and it was long and spicy. This was beautiful.
• 36:48
  > Brent>Yep. Uh, excellent.
• 36:49
  > Brent>Well, let's move on because we still got three to go.
• 36:52
  > Brent>So we're going to be given the larceny. Kentucky straight bourbon Whiskey barrel proof.
• 36:57
  > Brent>C924. A well deserved forceps. That's classified. So, Brent, tell us about our next one.
• 37:04
  > Justin>Thanks, Bob. Um, this next one is Elijah Craig Kentucky straight bourbon whiskey. It's C924.54.5% ABV. Deja vu, you know, 170 proof.
• 37:14
  > Justin>Our favorite. 78% corn, 12% malted barley, 10% rye, aged 11 years.
• 37:23
  > Justin>Man, they're kicking it out of the park with these things. I mean, it's the, the color on this one, that 80s copper color. The.
• 37:32
  > Justin>It's not black, it's not brown. It's a nice burmesh. Uh, copper. Uh, on the nose, I actually got a barley field, like standing in a barley field, if you've ever done that. I actually got that on the nose as one of the things I got. But then on the palate, all those, you know, that cherry, the vanilla, the little light baking spice, the creaminess, the. Everything you want in a bourbon, just that's what you have on. That's what you have on this palette. It's just what you want. You got, you know, a little bit of leather, a little bit of oak. It's not overpowering. Long, long finish. Gosh, I love this one as well.
• 38:12
  > Brent>Well, it's Elijah Craig barrel proof. I mean, we all love this one and we.
• 38:16
  > Justin>This one here, I think we've loved.
• 38:18
  > Brent>Every release they've ever had. You know, the worst one that we ever had, we went, damn, I'll take a case of that.
• 38:23
  > Justin>I think, uh, you know, people raved about the C923 last year.
• 38:27
  > Brent>Yeah.
• 38:28
  > Justin>I think they're going to be raving about the C19 4.
• 38:31
  > Brent>People will latch on to one particular one and there's always a height, but.
• 38:35
  > Justin>Right.
• 38:35
  > Brent>But honestly, the worst one we've ever had was still probably a four plus. So, you know.
• 38:40
  > Maury>Right.
• 38:41
  > Brent>It's, uh, you know, it. This one's excellent. This one's really good. What'd you think, Bori?
• 38:48
  > Maury>Yeah, I would agree. I Thought it was delicious.
• 38:51
  > Maury>It's winter every year. It's beautiful. This, um, one's nice. It's 11 years old. I, I want to point out that there is an age statement because there is not an age statement on both the larceny and the uh, toasted rye. And uh, so we don't really know how old they are, but they were delicious. This one at 11 years old is just singing. It's delicious really. Um, just, they're just knocking it out of the park consistently.
• 39:20
  > Brent>All right, well, let's move on that. We're going to be giving the Elijah Craig Kentucky Elijah Craig Kentucky straight bourbon Whiskey barrel proof, C924. A well deserved four sips.
• 39:31
  > Justin>That's classified.
• 39:33
  > Brent>So that takes us to our next whiskey, which is the 2024 Old Forester Birthday Bourbon. It's 53.5% ABV 107 proof, 12 years old.
• 39:44
  > Brent>Um, the Old Forester birthday Bourbons released every year on September 2nd in honor of George Garvin Brown's birthday. He's the man who invented and founded old Forester in 1870. Uh, this is the 24th release, getting old. Um, this is 12 years old, matured in warehouses G and L with a mash bill of 72 corn, 18 rye and 10% malted barley on the nose.
• 40:13
  > Brent>Oh, uh, I get apples, a little bit of pear.
• 40:22
  > Justin>That pear is powerful.
• 40:23
  > Brent>Yeah. Uh, the pear just jumps out. There's some like tobacco Barn kind of tobacco, you know, with that, that musty kind of tobacco barn.
• 40:33
  > Brent>And on the pallet.
• 40:35
  > Justin>Hold on.
• 40:36
  > Brent>Hmm.
• 40:36
  > Brent>Mhm.
• 40:41
  > Brent>There's toasted oak. There's a hot cinnamon spice.
• 40:46
  > Brent>Almost like cinnamon toothpicks when you're a kid that leaps out at you and there's just this fruitiness on the front of the palate that's just off the chain kind of candy. Like, what do you think, Brent?
• 40:59
  > Justin>Yeah. The biggest downfall to this bourbon is the bottle. I mean it's an iconic bottle.
• 41:04
  > Brent>Yeah.
• 41:04
  > Justin>But it's the, that's the biggest downfall.
• 41:06
  > Brent>Yeah, it's pain in the butt. Takes up a lot of space on the shelf.
• 41:09
  > Justin>You know, uh, I had like the first, I missed like the first year and then I had like 15 years in a row.
• 41:14
  > Brent>Yeah.
• 41:14
  > Justin>And stuff. And then everybody started catching on to it and it just became unattainable.
• 41:19
  > Brent>Well, this is the one you could always get. You know, I mean it was, this was the fall release that like you would go into a store and you'd go, oh, look, it's this year's birthday bourbon. And you would take it off the shelf, and behind it was one bottle left over from the year before. And you're like, oh, Hel.
• 41:34
  > Brent>Yes. You know, this was one. I could always. I always knew I could get my hands on this.
• 41:40
  > Justin>Not anymore, people.
• 41:43
  > Maury>You're still able to get the angels Envy cast Strength.
• 41:45
  > Justin>No, because I haven't been able to.
• 41:46
  > Maury>Get that in the last four or five years.
• 41:48
  > Justin>I haven't got any. I haven't got one in the last, like, three years.
• 41:50
  > Maury>Yeah, you used to get. Every year.
• 41:52
  > Justin>I.
• 41:53
  > Maury>Now I. Four or five years, can't get them, so.
• 41:55
  > Justin>Yeah, but I mean, what you said about this. This is great. This is a great, uh, expression. I love it.
• 42:02
  > Justin>Um, everybody loves it. I mean, I. People. I don't. I don't ever hear anybody say, oh.
• 42:09
  > Brent>That was a horrible one.
• 42:10
  > Justin>This year's birthday bourbon. I didn't.
• 42:12
  > Brent>Terrible.
• 42:12
  > Justin>Yeah. Nobody ever happened.
• 42:14
  > Maury>So it's improved in the glass quite a bit. I mean, I thought it was great when I poured it, and it's only gotten better with a little bit of air.
• 42:21
  > Maury>Um, it's really just beautiful. The fruits are juicy. They jump out in the front palette.
• 42:27
  > Maury>The oak, the warm cinnamon. I mean, you guys really nailed it on all the notes. And then the finish just goes on and on and on. That sweet tobacco is really neat.
• 42:36
  > Maury>The ground cinnamon, the cocoa. I just think that, uh, it's delicious. Is, uh, it the best birthday bourbon ever? I don't know that I could say that, but it's never disappointing.
• 42:45
  > Justin>Yeah, I don't. Yeah, I would have three or four or five that I would pick over this one, you know, over the. Over the years that I can think of.
• 42:55
  > Justin>But, you know, it's.
• 42:56
  > Brent>Well, the nice thing about this one is it's. It's not as. It's not as different as, say, like, the Remus, you know, I mean, where they're doing a lot of different stuff. Or the Blood oath, where they're really doing a lot of different stuff.
• 43:11
  > Brent>Um, but every. Every year is different.
• 43:13
  > Justin>Oh, and it's still good. I mean, don't. I'm not gonna. I want to take anything away from it.
• 43:17
  > Brent>Still getting the old forest profile, but every year it's a different blend. It's different barrels from different warehouses, different ages. So it's, you know, it's. It's always. It's always a treat to try the new birthday bourbon because you never really know what you're going to get.
• 43:32
  > Justin>You're going to be happy. I mean, if you get it.
• 43:33
  > Brent>Yeah, well, you're Always. You're going to get.
• 43:35
  > Justin>You're going to be happy. I mean, it's close. It's going to be something you're going to want.
• 43:38
  > Maury>It's like getting a Christmas gift. You get a gift, you're going to be happy.
• 43:41
  > Justin>Uh, sue used to get it for my birthday because mine was in September. Like a. Like, you know, most people in the United States are birthdays in September, you know, so.
• 43:49
  > Brent>Okay.
• 43:50
  > Maury>Really?
• 43:51
  > Justin>Oh, that's the most common month for birthdays. Is that right?
• 43:54
  > Bob>December. Conception.
• 43:56
  > Brent>Yeah.
• 43:56
  > Justin>New Year's. New Year's Eve. Conception. Yeah.
• 43:58
  > Bob>Yeah.
• 43:59
  > Justin>So, I mean, obviously my parents tried it with somebody, you know.
• 44:03
  > Brent>So after your parents had you, then the state stepped in and said, no more.
• 44:07
  > Justin>Yeah. And then mandated.
• 44:10
  > Maury>Mandated sterilization.
• 44:11
  > Brent>Yeah.
• 44:12
  > Justin>Seven kids later and they quit.
• 44:13
  > Brent>Yeah. Boy. Wow.
• 44:17
  > Brent>Your mother must have been tired.
• 44:22
  > Brent>Reminds me of the money pythons kid when they go in and they got like 400 kids. We're gonna have to sell you all for medical experiments.
• 44:29
  > Bob>She figured one of them would turn out good.
• 44:31
  > Brent>Yeah, we're still waiting.
• 44:32
  > Justin>We're still.
• 44:35
  > Brent>It's.
• 44:35
  > Justin>She ran into menopause.
• 44:37
  > Brent>We're. We're. We're hoping, but, you know, talk gets us all.
• 44:41
  > Maury>Brent.
• 44:42
  > Brent>We're not. We're not holding out a lot of hope, but, you know, it's more of a gee, wouldn't it be nice kind of hope. Yeah. So we're going to give the old Forester 2024, uh, birthday bourbon five sips.
• 44:57
  > Maury>Oh, my goodness.
• 45:03
  > Brent>All right, so that is going to take us to our last one.
• 45:10
  > Maury>Oh, God. Has to come to an end.
• 45:13
  > Justin>I was just getting. Walking around pouting like your little sister.
• 45:16
  > Brent>Took your last Oreo.
• 45:17
  > Justin>And not a traditional Oreo. No, a limited edition Oreo.
• 45:21
  > Maury>Yeah, quick complain and darn straight quick.
• 45:25
  > Justin>All right, Justin, if we unplug all the episode again, I, um, am pleased.
• 45:30
  > Bob>To discuss the Jack Daniels single barrel special release Koi hill Barrel House 8. The, uh, 2024 release of the single barrel special release is bottled at barrel strength with proofs ranging from 122 to 137.5 Jack Daniels Koi Hill barrel House starts.
• 45:52
  > Brent>That's hard word.
• 45:53
  > Bob>Yeah, it is. But Jack Daniels traditional Tennessee Whiskey mash bill of 80, corn, 12 malted barley and 8% rye.
• 46:00
  > Maury>There'll be a quiz on that later.
• 46:02
  > Bob>I'll fail. After distillation, the whiskey was charcoal mellowed and entered into new charred American white oak barrels in September of 2013 to mature on the fifth and sixth floors of Koi Hill Barrel House 8. This is the third release in this series.
• 46:24
  > Justin>Mhm.
• 46:25
  > Bob>The nose is like heaven.
• 46:29
  > Bob>The palette caramel hints of dark. M you know, mints. Candied fruit. Finish is fire and oak and sugar and oh my God, you'll wish you had more until you're looking at a clean glass.
• 46:50
  > Bob>What do you think, Mori?
• 46:52
  > Maury>Well, it's hard to top that review. Justin, I think you did a really good job despite what Bob might say. Um, I thought this was one of the best releases to come out of Boston.
• 47:04
  > Maury>This is one of the best things to come out at ah, Lynchburg, Tennessee in a very long time. It's one of the best things I've had. It's high proof, but it drinks like 100 proof. It does not drink like 137 proof. It is smooth, it is delicious. It is classic Jack with flavor amped up to 15.
• 47:23
  > Brent>Yeah, we're one. This one's 134.7.
• 47:26
  > Maury>Exactly. It's, it's high proof but honestly it does not taste like 134.4.7. I thought this was fantastic. I'd like a vat of this. I'd like to bathe in it nightly.
• 47:38
  > Brent>We just wish you'd bathe at all.
• 47:40
  > Maury>Well, I, I do bathe once a week.
• 47:43
  > Brent>Um, this was whether he needs it or not.
• 47:45
  > Maury>Fantastic.
• 47:46
  > Brent>Yeah.
• 47:46
  > Justin>So this, the Koi Hill is quickly becoming everybody's favorite.
• 47:51
  > Maury>It's unbelievable. It went from obscurity, non existent.
• 47:54
  > Justin>It's exactly. To now. This is like the one, this is Koi. Everybody wants Coy Hill. So single barrel. Oh, am I getting Coy Hill?
• 47:59
  > Justin>No.
• 48:00
  > Brent>Oh well.
• 48:00
  > Justin>So you're really gonna get a great single barrel. But it's, you know, but coy, uh, hills, the one everybody wants now and everybody's, you know, can't get it right. They, they came out, they came out with the Coy Hill release and they just caught it caught fire. It's amazing. It's great.
• 48:16
  > Maury>But it really shows you what finishing and barrels and warehousing can do. This is the exact same mash bill and juice as every other bottle. Jack and Cool youl Number 7.
• 48:25
  > Justin>Yep. Bum.
• 48:26
  > Brent>Well, I can tell you is when I went on the media trip there, we went to Coy Hill, we went to the warehouse and this hand actually drilled a barrel.
• 48:34
  > Brent>So I haven't watched it since then. You can touch it.
• 48:36
  > Justin>Go ahead. Yeah, I see them all.
• 48:38
  > Brent>What more can you possibly say? It's fantastic.
• 48:41
  > Brent>Absolutely amazing. And I wish I had a 55 gallon drum of it. So we're going to be giving the Jack Daniels single barrel Release Koi Hill 134.7 proof a well deserved five steps.
• 48:55
  > Maury>Oh my goodness.
• 49:00
  > Brent>So that's all the time we have now. I want to thank you guys for joining us today. Thank you, Brent.
• 49:05
  > Justin>Yeah, the lineup sucked. Can uh, we get back to scotch?
• 49:08
  > Brent>I got some PD stuff for you.
• 49:10
  > Brent>Got some octamore. Thank you, Maury.
• 49:12
  > Maury>Very nice. Thank you, Bob. Fantastic morning, man.
• 49:15
  > Brent>Thank you. Just.
• 49:16
  > Bob>Oh my God. Thank you.
• 49:18
  > Brent>Wow. Yeah. Tonight does not suck.
• 49:22
  > Justin>No, it doesn't.
• 49:24
  > Brent>Yeah. Well, for Sip, Suds and smokes, this is made mad. Bob, thank you for joining us. Remember, life is too short to drink bad whiskey. And when it's the fall release shows, we rarely ever have to worry about that.
• 49:36
  > Justin>There is no bad whiskey today.
• 49:39
  > Justin>You know, it's just enjoyable. These, these distilleries know what they're doing.
• 49:45
  > Brent>You think they should maybe go into business?
• 49:48
  > Justin>Yeah.
• 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.
• 49:59
  > Justin>Give it a little tappy.
• 50:01
  > Bob>Tap, tap, tap a roo.
• 50:03
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• 50:59
  > Announcer>This is 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. We'll see y'all next time.