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Drunk Leprechaun, Take 4 · Sips, Suds, & Smokes

• 0:01
  > Announcer>Now for today's quick shot of, uh, sips, suds and smokes.
• 0:08
  > Brent>Hey, it's sipping time. And welcome to this quick shot episode where everything good in life is worth discussing.
• 0:15
  > Brent>We are, uh, the best thing on at
• 0:17
  2: 06am M and 306. Well, I don't know about 306.
• 0:22
  > Justin>No, can't hurt.
• 0:24
  > Bob>Uh, my C span's not coming in anymore, so this is the best.
• 0:28
  > Brent>You had a C span?
• 0:29
  > Bob>I had it.
• 0:30
  > Brent>Well, it helps you maintain your figure.
• 0:32
  > Bob>Yes, and other things.
• 0:33
  > Brent>Yeah, well, you know, the natural way is much more painful, I'm told. So, you know. Oh, we're talking about something different. Okay, never mind.
• 0:43
  > Brent>Well, this is made man Bob. And joining me today, our made man Brent.
• 0:47
  > Justin>It's a pleasure to be here.
• 0:48
  > Brent>And good old boy Justin.
• 0:50
  > Bob>Good morning. Great day to be in the basement.
• 0:53
  > Brent>And our sips, uh, shows, uh, our quick shot episodes are all about wine, distilled spirits, tea, coffee, and anything else you can sip. And this is a whiskey episode. And this probably isn't going to make it on the air in time for St. Patrick's Day, but we got a good bit of Irish on this one. So we've got from Red Breast, we've got the Red Breast single pot still Irish whiskey, 12 year old. The Red Breast single pot still Irish whiskey, 15 year old.
• 1:19
  > Brent>The Red Breast single pot still Irish whiskey, Missouri Oak. From Glendronach, we have the Glendronach Allardyce single malt scotch whiskey, 18 year old Yahoo. And from Westland, we have the Westland Solemn, um, American single malt whiskey. So why don't you tell us about our sips ratings?
• 1:39
  > Bob>All right. Well, happy St. Patty's Day to everyone in the world. One siphon. Give me a glass of water to wash out my mouth.
• 1:53
  > Brent>Prince the drunken weapon. I'm sorry.
• 1:56
  > Bob>We'll let him do, uh, three through five. I'll see if I redeem myself with two. Two?
• 2:02
  > Bob>No. But what else should I have?
• 2:06
  > Brent>Well, that sounded like his Robin Leech.
• 2:11
  > Justin>It did.
• 2:12
  > Brent>Nice. And champagne wishes and caviar dreams.
• 2:15
  > Bob>Yeah, Europe leprechaun too.
• 2:18
  > Justin>Oh, and the three ships. Interesting. What was this again?
• 2:22
  > Brent>Interesting.
• 2:23
  > Brent>See, there's the Drunken Leprechaun.
• 2:25
  > Justin>There you go. Uh, four ships.
• 2:28
  > Justin>Let's keep this secret to ourselves. Pour me another.
• 2:32
  > Brent>That's classified.
• 2:33
  > Brent>He's always trying for me lucky charms.
• 2:36
  > Justin>Yeah. Five sips.
• 2:38
  > Brent>Oh, my.
• 2:39
  > Justin>Uh, I, uh, was unaware anything could be this good.
• 2:42
  > Justin>Oh, my goodness.
• 2:47
  > Brent>And I just got an email from the Republic of Ireland. You have been banned, both of you.
• 2:52
  > Bob>Oh, Alabama. Now Ireland.
• 2:55
  > Brent>Neither one of you can ever set foot on the emerald aisle.
• 2:57
  > Brent>Ever. So, uh, that goes my summer trip. Yeah, so much for you too.
• 3:02
  > Bob>All right, I'm gonna pretend I'm Joe Rogan.
• 3:06
  > Bob>They'll let me in.
• 3:07
  > Brent>Then let's have Brent tell us about a, uh, little bit about Red Breast.
• 3:11
  > Justin>Thanks, Bob. So Red Breast traces its roots back to the founding in 1857 of W.
• 3:17
  > Justin>& A. Gilby, who were wine importers and distillers in London. The first official reference to the brand name Red breast appears in August 1912 when Gilby added Red Breast to their J.J. liquor whiskey. Twelve years old, described as one of their famous brands. The Red Breast name was added in reference to the chairman of Gilby's at the time, an avid bird watcher who is nicknamed Red Breast.
• 3:42
  > Brent>Well, Turkey. Turkey was already taken. You know, pelican just sounded weird.
• 3:47
  > Justin>So Penguin. Penguin just wasn't a penguin would be awesome. Yeah, the puffer bird, you know, those are.
• 3:53
  > Brent>Yeah. Puffins.
• 3:54
  > Justin>Puffins, yeah. So an advertisement in 1933 reads, Red Breast Liquor Whiskey at your service. You could not wish for a stauncher, truer friend, always ready to help refreshing you through the sultry thirst, making days of summer, shielding you from the piercing winds and driving rains of winter. And in every season providing itself a most welcome and peace bringing night cap. That's, that's a lot to put on a bottle.
• 4:24
  > Bob>Could you say it's an all year sipper?
• 4:26
  > Brent>Hand me a bottle. I want to drink now.
• 4:29
  > Justin>I'm ready to get into this.
• 4:30
  > Brent>Ah, I'm thirsty. Look at this. Uh.
• 4:32
  > Justin>In the mid-1960s, red breast was being bottled annually in batches of approximately 4,000 gallons. That's 18,000 liters to satisfy a steady demand for the brand.
• 4:44
  > Brent>I've seen you go through that.
• 4:45
  > Justin>Yeah, well, that was a weekly. That was a weekly allotment.
• 4:48
  > Bob>Uh oh, the 4,000 gallons.
• 4:50
  > Brent>Yeah.
• 4:50
  > Justin>In 1970, Irish Distillers Limited IDL decided to phase out the sales of bulk whiskey by the cask to the wholesalers and retailers founders who bottled it themselves. Gilby's, however, managed to persuade IDL to continue supplying them pure pot still whiskey for Red Breast until the closure of Bow Street Distillery in the summer of 1971.
• 5:15
  > Justin>The last bottling of Red Breast under the Gilby banner occurred in 1985. In 1986, Gilby's, who had long stopped since maturing Red Breast in their vaults in Hardcourt street, entered into an agreement to sell the brand name to Irish Distillers. In December 1990, one red breast was reintroduced by Irish Distillers Limited after an absence of almost 10 years. The veritable pot still whiskey was given a thorough makeover and benefited from the Irish Distiller's revamped wood program. So our first one we going to dig into is a red breast single pot still Irish whiskey. 12 years, 40% ABV, 80 proof. This is red breast flagship expression pure pot still Irish whiskey made with malted and unmalted barley, which has been triple distilled, then matured in the combination of ex bourbon and oloroso sherry casks.
• 6:10
  > Justin>So the, the color on this is like a, like an 80s copper penny. The.
• 6:16
  > Justin>On the nose I get, I get fruit mainly, uh, like stone fruit on there on the palate. Yeah, I get some, um, I get some toasted oak. I get a little bit of sherry from that oloroso cask, uh, baking spice and black pepper, some plums. It's got this beautiful nice little bit oily mouth coating to it. Just, just covers your mouth and, and the finish. You know, for a 12 year, this finish just doesn't stop. It just goes on and on and on. I, uh, I'm very impressed with it all the way around. So Justin, what are you thinking?
• 6:52
  > Bob>So when we first cracked it, I found the nose was very sweet. That faded off over time into balance. I got tangerines, orange cream candy on the palate. Classic malt flavor. Like a scotch, it is spicy on the upper palate.
• 7:12
  > Bob>And on the finish it was like smooth, creamy orange marmalade. And I love this.
• 7:22
  > Bob>I really did what you think, Bob.
• 7:25
  > Brent>I'm a huge red breast fan. Anyway, um, it's one of my favorite Irish whiskeys. I prefer this, the single pot still style of whiskeys anyway. But I still think they're one of the finest whiskeys you can buy for the money. Um, I mean, single pot still is different from, you know, your regular blended Irish whiskeys and from, you know, the single malt Irish whiskeys. And. But a single pot still, it's at least 30% malted barley and at least 30% unmalted barley. And that goes back to the malt tax back in the day. Um, they were trying to tax and tax and tax like they usually do. So the distiller started including some unmalted barley in because that wasn't taxed.
• 8:05
  > Brent>Um, and little did they know it would create a whole new style of Irish whiskey. And it gives you that creaminess that you get with that unmalted barley. And it's just, it's Such a sweet nose. It's just creamy, creamy sweet barley dark, uh, Manuka honey. The citrus is definitely there. The um, I get the stone fruit like an apricot on it. I get the orange marmalade. It's just, it's, it's for a 12 year whiskey. It's amazing how well this one can be made. It's, it's just, it's a, it's, it's a great whiskey. I always, always look for it whenever I'm in the store. So, so we're going to be giving the Red Breast single pot still Irish whiskey 12 year a uh, well deserved. Four sips guys.
• 8:52
  > Brent>That's classified.
• 8:54
  > Brent>So that's going to take us to our next one from Red Breast and we'll have Justin tell us about that.
• 8:59
  > Bob>Now I get to talk about Red breast single pot Irish whiskey 15 year.
• 9:04
  > Bob>It's 46 alcohol by volume or 92 proof. And no, I did not do the math.
• 9:11
  > Justin>No, uh, it's interesting that they, that they raised the, the proof on it, you know from the years three years and then they raised the proof a little bit too.
• 9:19
  > Bob>Yeah, they were thinking about each expression.
• 9:21
  > Justin>Yeah.
• 9:22
  > Bob>On its own, you know they were. And this expression was first released in Europe in 2005 having been produced for their long time champion and French distributor of red breast, La Maison de Whiskey Paris as part of their 50th anniversary celebrations.
• 9:42
  > Bob>Introduced in the US in 2010, the whiskey which is comprised of slightly different formulation to the 12 year old and is non chill filtered. So on the nose I got like a strong citrus concentrate. Maybe a function of the age, maybe a function of the higher proof or both. I got uh, bing cherries, orange slushy on the palate. It was sweet on the front and spicy on the back palate at the same time.
• 10:13
  > Bob>Usually you get one then the other. So it was pretty mouth coating and the finish, um, it was sweet in the front and then the palette just kind of had a beautiful burn from the back palette all the way down your throat. It was just pleasant. What did you think?
• 10:32
  > Justin>Yeah, the one thing I noticed the big difference to me on this one is that I thought the finish, the 12 was much longer than the finish on the 15. I'm not taking any, I'm not taking anything away from the 15. But yeah, on the nose got that fruit, the oranges, a little bit of spice. On the palette I got pomegranate, some plum, uh, pepper, light toasted wood. All in all a good, it wasn't as oily as the first one. So that mouth feel wasn't quite the same. Uh, but a really nice finish.
• 11:01
  > Justin>It was very enjoyable. Um, I can see why they, why they up this, up the proof on this one a little bit still just as enjoyable as the first one. I mean, don't. But, but totally different. Like you would think, like, oh, it's just 12 and 15. Oh, you just got something three years older that they didn't do it like that. It's, it's a completely different expression.
• 11:21
  > Brent>Yeah, well, that's the thing. It's, it's, it is a, it's a different formula. Um, it's made slightly differently.
• 11:27
  > Brent>So it, it is not, you know, just three years older. Um, this is one that has always been a favorite of mine. Now the 12 is.
• 11:36
  > Brent>I love the 12 because I can get it anywhere. 15 is a little bit harder to find. Um, but when I can, um, I will absolutely reach for it. I was just mentioning to the boys when we were in Ireland last April, ended up in a whiskey bar in Dublin, uh, not too far from Temple Bar, but not there where all the damn tourists are and looked on the wall and what did they have? They had the whole range. And what did I buy? I sat there and had about three or four drams of the red breast 15. And I was just sitting there and just happy as a clam because I just.
• 12:08
  > Brent>Yeah, just give me another one. And not expensive, very reasonably priced, you know, fantastic dram. It's got a great nose to it.
• 12:18
  > Brent>It's not as sweet as the 12.
• 12:23
  > Brent>And the fruit comes out a little bit more. For me, the wood is a little bit more present on it.
• 12:31
  > Justin>M. It's got that toasted wood note to it. You know, it's. Which I don't think it's toasted at all, but it's got that note to it for sure.
• 12:42
  > Brent>Yeah, there's, there's um, the wood definitely comes out more, but I'm not sure if it's the toast, if it's toasted wood or if it's more like toasted bread.
• 12:50
  > Brent>But there's, there is definitely a toastiness to it.
• 12:53
  > Brent>Um, you definitely get a little bit more of the tannin, especially in the mid palate, uh, especially after the swallow. Um, but it's, it's not as light and creamy as the 12. It's a little bit sterner, a little bit more serious. Um, you know, overall, just a really delicious and pleasant whiskey. So we're going to be giving the Red Breast single pint hot still Irish whiskey. 15 year a well deserved forceps.
• 13:24
  > Brent>That's classified.
• 13:27
  > Brent>So that's going to move us on to our last red breast. We're going to have, uh, Brent tell us about that one.
• 13:32
  > Justin>Thanks, Bob. This is the red breast single pot still Irish Whiskey Missouri Oak, 50.5% ABV and 101 proof. Again, this one jumped up again in the proof. You know, we've gone from 80 to 101.
• 13:47
  > Justin>So this red breast Missouri oak edition, the latest addition to red breast esteemed American oak series, it's red breast single pot still is first aged in sherry and ex bourbon barrels and then finished for 10 months in Virginia charred Missouri oak barrels assembled by Kelvin Cooperage in Louisville, Kentucky. So again the color on this one, it's a little bit more closer to like a 70s penny. Um, the.
• 14:12
  > Justin>On the nose I, I get like some cinnamon, a little bit of baking spice. Uh, on the palette I got nutmeg, cinnamon, vanilla.
• 14:21
  > Justin>I get a little bit of, I got some, a slight bitterness, like a black tea kind of thing. I didn't think tea was on our episode this week, but I guess it is.
• 14:30
  > Justin>Um, it's. Again, this one was a little bit off to me. Um, just the, the finish. Let me take another swig here.
• 14:42
  > Brent>Try add a little water and see what it does for you.
• 14:46
  > Justin>Yeah, the um, I still get that, that, that little, that little bit of bitterness to it. That's maybe when I add some water here it'll go away. But the um, I like the other two expressions better. That's one way to put it.
• 15:01
  > Justin>So the higher proof to me didn't equal to a better proof on this one.
• 15:06
  > Brent>You know, it's that virgin oak is I think what's giving you all that extra. So yeah, we'll be back. Uh.
• 15:20
  > Justin>Blue.
• 15:24
  > Julianna>Look to the left, uh, to the right. Keep your eyes on the rug.
• 15:30
  > Julianna>My, my darling wondering if we're only passing through open roads and open windows. My hand is yours forever sweet love. Our eyes ahead on these back roads with a view.
• 15:54
  > Brent>Hey. And we're back and we were discussing the red breast single pot still Irish whiskey Missouri oak and we just handed Brent the water bottle. Add a little bit of water to it. What did it do for you?
• 16:04
  > Justin>Well, it really kind of mellowed it out there.
• 16:07
  > Justin>Wasn't that some of that, that off putting note that I was getting? It really kind of brought it, brought it up and uh, enhanced it. You know, this one here, you kind of, you definitely need to add a little bit of water to it. You know, maybe, maybe a small cube of ice. Or something. We'll do the same thing.
• 16:24
  > Justin>Um, if it's that. The. The huge.
• 16:27
  > Justin>It's still a little bit of that bitterness of the black tea, but it's just on the very back side, um, of your tongue on each side and a little bit dryness there, but it's.
• 16:36
  > Brent>Maybe just a little bit too much in the virgin oak.
• 16:39
  > Justin>Yeah.
• 16:39
  > Brent>But the water is definitely tamed it.
• 16:41
  > Justin>Yeah, definitely. It's a huge improvement to it.
• 16:44
  > Justin>So, Justin.
• 16:45
  > Bob>Well, uh, if my tongue was a graphic equalizer, adding the water just took the. The middle three almost all the way up to the top. Really changed the mid palette a lot. The nose before was nice and oaky, and it still is.
• 17:00
  > Bob>It didn't change it. Um, on the pallet before, the water was like marshmallows, oak vanilla.
• 17:06
  > Bob>After, just a whole bunch of hazelnut and spice. And the finish, it was all back palette. And after water, it's mid palate. It's pretty cool. Do it both ways. That's what I say.
• 17:20
  > Brent>Yeah. I think Brent's right. I think a cube would be perfect. Just.
• 17:22
  > Bob>Oh, yeah.
• 17:23
  > Brent>Sit there and melt just a touch. Yeah, yeah.
• 17:25
  > Bob>And then drink it all.
• 17:26
  > Justin>Yeah.
• 17:27
  > Bob>You know what? I never advocate ice, but today I will.
• 17:29
  > Brent>Yeah.
• 17:31
  > Bob>For this expression.
• 17:32
  > Brent>Do it. It's like night and day. Just adding a little bit of water. I mean, it's completely different whiskey. Um, I was fine with the. With the oakiness on it.
• 17:44
  > Brent>It didn't bother me, but I tend to kind of like a heavy oak. Um, but it. It is absolutely melted out. There's a. There's a mintiness or a spearmint that's come forward in the mid palate that I didn't. I wasn't able to taste before. That I now taste. And that. That. That spearmint just stays with you.
• 18:03
  > Justin>Yeah.
• 18:04
  > Brent>I mean, after you swallow, that's. That's still there. That. That is riding along on me. Um, yeah, this is.
• 18:13
  > Brent>I like it. I like it so much more with the water. I mean, I liked it before, but I. I definitely. This is. This has improved, uh, significantly for me with the water.
• 18:24
  > Brent>Yeah, it's tamed it out, I think. I think maybe. What was it, 10 months in the virgin oak? Maybe they should have reeled that back Maybe at about 6 or 7, like you said.
• 18:33
  > Bob>That could add a little water to it.
• 18:35
  > Brent>Like you said, Add a cube.
• 18:36
  > Justin>Right. Add a cube, and, uh, you know, you're all set.
• 18:38
  > Brent>Yeah. So.
• 18:42
  > Brent>So we're going to be giving the red breast pot still Irish whiskey, uh, Missouri oak, and improved score we're going to give it four sips.
• 18:53
  > Brent>That's classified.
• 18:56
  > Justin>Yeah, without that, without the water, it was. It was a three sipper.
• 19:00
  > Brent>Oh, yeah, I was at three. We were all.
• 19:01
  > Justin>Yeah, we were all in agreement. It was a three.
• 19:03
  > Brent>And once that water entered the equation.
• 19:07
  > Justin>Really, I mean, sometimes you got to.
• 19:09
  > Brent>Do that and we. We do it. I mean, on every show, we can. Please add some water to your whiskey. Give it a try, you know, and this is. This is the classic example. Adding it significantly approved it. And so I was talking to somebody about this the other day. Day. And they say, you know, we're always preaching, you know, add water to your whiskey. It's not. It's a very un American thing to do. But about half the time, adding water makes the Whiskey better. About 25% of the time, it washes it out. So fine, just down that and then pour some more whiskey out of the bottle. And then about 25% of the time, for me at least, it doesn't really make much of a difference.
• 19:44
  > Bob>Or open it and put it away for two or three months, let the oxygen get to it, and that'll change.
• 19:48
  > Brent>That also helps as well. So, you know, we're. We're taking these things straight out of the bottle. But, ah, you know, but there's also people who argue for and against oxidation, you know, whether it's a change or not.
• 19:58
  > Justin>I mean, we did get all neck pores on this, so. I mean.
• 20:04
  > Brent>Animal. Good Lord, No.
• 20:08
  > Justin>Little turkey necks.
• 20:11
  > Bob>Ready to announce my new service. I'll come to your house and drink any, any, any 1000 or up bottle. I'll drink the neck pour for you for free.
• 20:19
  > Brent>Get rid of that m. Make it go.
• 20:21
  > Bob>Take care of it.
• 20:22
  > Justin>Yeah, it's a good service.
• 20:24
  > Bob>I know, right?
• 20:25
  > Justin>It's a good service. Uh, you know, I mean, if you.
• 20:27
  > Bob>Need help, uh, yeah, I'm gonna need backup.
• 20:30
  > Bob>It's gonna be a big hit because people hate the neck pour.
• 20:33
  > Brent>Well, you can branch it off of your prime rib business. You come to your house, and he will eat all the prime rib in your house that you don't want.
• 20:39
  > Bob>I had a guy cut in front of me for prime rib once, and it wasn't pretty.
• 20:42
  > Brent>Oh, that ain't good. Did he beat you with a plate?
• 20:45
  > Justin>Yeah.
• 20:46
  > Bob>Ouch.
• 20:49
  > Brent>Yeah, well, you have to check the Internet for that, buddy.
• 20:52
  > Brent>So let's get to our next whiskey. So this is the Glendrona Cowardice single malt scotch whiskey. 18 year old. It's 46% AV, 92 proof. No, uh, color added which is important to note when you look at this whiskey.
• 21:06
  > Justin>So it's dark.
• 21:08
  > Brent>So this is another expression from one of our favorite distillers and honestly one of my absolute heroes in the whiskey world, master, uh, blender, Dr. Rachel Berry.
• 21:20
  > Brent>I hope she's listening to it. You are my guru.
• 21:22
  > Brent>I still think she is, you know, one of the top blenders not, not just in Scotland, but honestly on planet earth. Um, the Glendronock Hourdyce 18 year old was named after the renowned founder of the distillery, James Al Sourdice. This is matured in 100% Olorosa sherry casks.
• 21:40
  > Brent>And the color on this dark doesn't, just doesn't describe it.
• 21:47
  > Brent>I mean this is like old mahogany furniture dark. Um, you don't often see a scotch this dark and if you do, it's usually over oaked and just ruined.
• 21:59
  > Bob>Yeah, it's brown leather chair man.
• 22:02
  > Brent>If it's brown, drink it down. Yeah, this is absolutely beautiful in the color and on the nose. It's just, it's dark toffee.
• 22:12
  > Brent>It's brew edged sugar.
• 22:16
  > Brent>Deep underneath the toffee and the sugar is that fruitiness that, that grapeiness from, from the Oloroso. But it's, it's not over, it's not overpowering. It's literally, you have to search for it.
• 22:30
  > Brent>It's sort of the base that the other things are built on and on the palette. Hold on.
• 22:37
  > Justin>M.
• 22:43
  > Julianna>I am very aroused.
• 22:47
  > Brent>This is absolutely heavenly.
• 22:50
  > Brent>It's just mocha rich coffee Heath bar. And I don't mean toffee, I mean a Heath bar. It's toffee wrapped in chocolate, old soft worn leather.
• 23:04
  > Brent>A little bit of a, just, just a hint of tobacco barn on the back. That sherry note is just, it just, it just is the base that everything is built on. Yeah, you can get that, you can get that sherry note on the bottom. It is not overpowering.
• 23:19
  > Brent>Whereas so many people either you can't taste the sherry or it's just too much. This is just so well integrated. Um. Ah, she did it again. I mean the woman is an absolute genius. This is, this is one of the best things I've had in a long time. What did you think, Brent?
• 23:35
  > Justin>So, yeah, first thing you do is you fall in love with the nose.
• 23:38
  > Justin>I mean, uh, you don't even have to go anywhere else after that. You just.
• 23:41
  > Justin>The nose, it's just like, oh, you got that kind of that creme brulee, that toffee, a little bit of cherry juice on that and it's just like it's you don't even have to drink it. It's. It's that good, you know, but. But then when you do drink it, you realize, oh, I'm definitely the one. You're right.
• 23:57
  > Brent>You don't have to drink it. Just hand it down.
• 23:59
  > Justin>Yeah, didn't want to miss out on that. You know, you got that leather mocha chocolate, the toffee, um, a little bit of prunes, a little bit of the cherry juice.
• 24:08
  > Justin>Um, this is one of those ones that if I had to own a bottle of scotch, if I actually had to have one in my house, I would probably have this one. This would be a good one.
• 24:19
  > Brent>Dare I say. It would be open and there would be some of it missing.
• 24:22
  > Justin>I dare say you would probably be right.
• 24:24
  > Brent>Yeah, this is, you know, just. What do you think, Jason?
• 24:27
  > Bob>Uh, I went back for seconds. This just sets a, A, uh, room for me. Just leather chair, 50 degrees in the back of the. A Scottish, you know, castle. Lighten off a beautiful, uh, Cuban Monte Cristo. You just want to enjoy this and a nice stick for two hours and be left to your own devices. It's heaven in a glass.
• 24:50
  > Brent>Yeah, this is the Ron Swanson. This is I am meeting. I am having turf and turf, two steaks, whiskey and a cigar because I am a free American. Yeah, this is just abs. Oh, look, it's gone.
• 25:03
  > Brent>Uh, uh, again, uh, another, another home run by Dr. Berry. Congratulations. This is absolutely fantastic. If you guys have any, any leftover laying around, um, you have the shipping address. I'm just saying we're going to give the Glendronic Allardyce single malt scotch whiskey 18 year five sips because oh my goodness, these don't go to 11 and.
• 25:24
  > Bob>Ship these neck pores to us because we don't want. Want you to be hurt.
• 25:28
  > Brent>Yeah, that would be terrible.
• 25:29
  > Bob>Let leave it to the professionals.
• 25:31
  > Brent>We're givers. We give.
• 25:32
  > Justin>Yeah.
• 25:32
  > Brent>That's who we are. So. So let's have Justin tell us about our last whiskey for the day.
• 25:37
  > Bob>So I have the privilege of discussing Westland Solem American single malt whiskey. It's 50% alcohol by volume, it's 100 proof.
• 25:49
  > Bob>It's not age stated. From the Skagit Valley malting peated malt.
• 25:56
  > Bob>8 to 12 parts per million of malt. So it's multi.
• 26:01
  > Brent>Well, um, parts per million on the phenols on the Pete, right? Yep.
• 26:05
  > Bob>What he said. Westland's distillery solemn is the third expression in the outpost range. Annual releases of limited edition expressions that showcase oak guardiana grain coler and Pete Solem, each unique to its Pacific Northwest homeland.
• 26:25
  > Bob>Solemn Edition 2 features 100% Washington Peded Malt matured in a combination of new and used O cast to create a robust glass while still showcasing the smoke undertones. Harvested from a bog about two hours south of Seattle, Westland departed from traditional methods of peat harvest, retrieving the peat from below the bog's water line rather than first draining and excavating the bog.
• 26:57
  > Bob>Gotta love a shortcut.
• 26:59
  > Justin>Mhm.
• 26:59
  > Bob>This harvesting process was specifically designed to preserve the bog's ecosystem, preventing the release of greenhouse gases and ensuring that the bog will be able to continue producing peat in into the future. A testament to Westland's devotion to sustainability.
• 27:17
  > Bob>So, on the nose I got uh, an everything bagel, a uh, tobacco drying barn jasmine and sage. On the palette I got tea, dill and burnt marshmallows. And the peaty finish is long.
• 27:44
  > Bob>It's very good. But I've seen this done by them before and it was better, but it's still good. What you think, Brent?
• 27:54
  > Justin>Yeah. So, you know, when we talk about the last one being dark, this one is light, you know, this one is super light. Lighter than the straw that you're going to get.
• 28:03
  > Brent>And uh, to be fair, it's not 18 either.
• 28:06
  > Justin>Yeah, yeah. You know, um, but yeah, you got the. On the nose I got some jasmine and sage, a light, a little bit of light tobacco on there, uh, on the palate.
• 28:14
  > Justin>The one thing I, you know, you m. Mentioned some of those things, the green tea and I got a little bit of raw dandelion, but the smoke on it was like a green tree smoke. Like you're, like you're burning like a green tree. And so I can see that with the, um, with the way they're harvesting their pea, you know, they're, you know, and smoking that. So it's kind of like the green tree smoke. Um, for me, it's not my thing, you know, Uh, I think most people know that, but it's, uh, you know, give it a try. Could be yours or not.
• 28:46
  > Brent>I think it's well made. And we, we've been reviewing Westland for years and years before they were, you know, purchased and, and now part of a bigger company. But, um, when it was just a couple of guys doing it, and I was always fascinated one by some of the, you know, when they started doing, we, we, they sent us a sample of the Gary Oak before it actually came out.
• 29:06
  > Brent>And we got to do that before I think just about anybody. Um, and the fact that they Use American Pete, which is remarkable because what you have to go through to harvest Pete in this country is insane. But, you know, definitely the sage tobacco. Um, it like turkey spice on the nose. Uh, the dill for me really leaped out of the glass. Um, I added a little water and the dill's still there. Um, I definitely got some of the peat, but the peat for me is more. I'm with Brand. It's like Greenwood. It's more of a campfire smoke, but with, like, slightly damp wood. Um, but, you know, all in all, I think, I think a solid showing by Westland, as always. I think they've had some that I like better, but I think this one was, you know, well made. So we're going to give the Westland solemn, um, American single malt whiskey a well deserved. Three sips.
• 29:56
  > Brent>That's classified.
• 29:59
  > Brent>So all in all, a pretty good showing, I think so.
• 30:04
  > Bob>Happy St. Patty's to everyone.
• 30:06
  > Brent>So that's all the time we have for today. I want to thank everybody for joining us. Thank you, Brent.
• 30:11
  > Justin>That's, uh, a pleasure to be here. Sorry you're going to be missing this. Uh, Glenn Rodich.
• 30:18
  > Brent>I got a gun. I'm not afraid to use it.
• 30:22
  > Brent>Thank you. Thank you, Justin.
• 30:24
  > Bob>Thank you. Had seconds on it. Won't be having thirds after he brings up the gun.
• 30:31
  > Brent>Probably not a good idea. So. Welcome to Florida, baby. Yeah, but, but all in all, uh, some damn good whiskey today. So, uh, you know, nobody's, uh, nobody's crying, nobody's sad today, so.
• 30:46
  > Justin>No, the Red breast is a solid. A solid lineup. I mean, you know, if you see that in a store, grab it.
• 30:51
  > Brent>Yep, yep. Honestly, any of these. Pick them all, you know, pick them out. Well, don't buy the Glendronic. Leave that there. You don't want that for Simpson Smokes, this is made my Bob. Thanks again for joining some member. Life is too short to drink bad whiskey. And fortunately, today we didn't have to.
• 31:16
  > Announcer>This has been a one tan hand production of Sips Suds, uh, and Smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios.
• 31:28
  > Announcer>Your hosts, the good old boys will see y' all next time.
• 31:32
  > Justin>Sa.