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What’s in the teeny tiny bottle · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and smokes.
• 0:04
  > Brent>This is our fall Release episode number one for 2025. And here, where's the woohoo.
• 0:10
  > Harm>Give me some. What's that Roddy. Roddy Piper guy?
• 0:13
  > Harm>Ric Flair like that guy? Yeah.
• 0:16
  > Bob>God rest his soul.
• 0:17
  > Brent>I never watched to the fall release shows. So this is our first. Um, here's the whiskeys we're going to be discussing today. We have blood oath pack number 11. We have the Michter's 10 year Rye. We have the old Forester birthday bourbon. We have the Four Roses limited edition small batch 2025.
• 0:39
  > Brent>Parker's Heritage Collection 2025. And the King of Kentucky 2025.
• 0:47
  > Harm>I am very aroused.
• 0:51
  > Justin>Whoa.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios.
• 1:21
  > Brent>Why?
• 1:22
  > Announcer>Because that's where the good stuff is. Sips, Suds and smokes with your smokin host, the good old boys. And now it's sippin time.
• 1:53
  > Harm>Foreign. Hey.
• 1:59
  > Brent>Yes. It's sip of time again. Welcome to this sips episode where everything good in life is worth discussing. We are the best thing on ever.
• 2:08
  > Justin>No, no. I mean not even today. Today it doesn't even matter. We are the best thing on today. Uh, there's nothing. No choice about it.
• 2:14
  > Brent>Yeah. There's no hockey game today.
• 2:16
  > Justin>So there's nothing. There's nothing that beats us today.
• 2:18
  > Bob>You mean a fight where a hockey game broke out?
• 2:20
  > Brent>Yeah, exactly.
• 2:21
  > Bob>Okay.
• 2:21
  > Brent>Yeah. That was good game.
• 2:23
  > Justin>Nothing better than today.
• 2:24
  > Brent>Tampa had more guys in the box than they had on the bench.
• 2:27
  > Bob>Yeah.
• 2:28
  > Harm>That's hilarious.
• 2:29
  > Brent>Seven guys in a box at one time.
• 2:32
  > Maury>Seven guys are making that up.
• 2:34
  > Brent>Seven guys in the box.
• 2:35
  > Harm>And we had three.
• 2:36
  > Brent>There were ten guys in the box.
• 2:37
  > Bob>Yeah.
• 2:38
  > Brent>Ten.
• 2:38
  > Maury>How could there be ten? The box isn't that big.
• 2:41
  > Brent>Most of them were standing.
• 2:42
  > Bob>They couldn't sit.
• 2:43
  > Brent>Yeah, three can sit and the rest had to stand. It was the greatest game ever.
• 2:47
  > Bob>And there were five minute penalties. Except for the ones that got thrown out. Yeah. Which were.
• 2:52
  > Bob>There are a few.
• 2:52
  > Brent>Yeah. Well. Yeah. Well, this is made man Bob joining me today, our made man Brent.
• 3:00
  > Justin>You know, thanks for inviting me today. I think, uh, this is going to be nice.
• 3:03
  > Brent>Yeah. And made man mori.
• 3:05
  > Maury>I am excited to be here. And I'm even more excited that Brent decided to wear pants today.
• 3:11
  > Justin>There's no pants.
• 3:11
  > Brent>You know, she shows up when we're pouring good stuff.
• 3:13
  > Justin>Uh huh. Yeah.
• 3:14
  > Brent>And good old boy Justin.
• 3:16
  > Bob>Oh, uh, thanks. Pleasure to be here. Part of the best weekend ever.
• 3:19
  > Harm>And good old Boy, Harm, you know what? I could have spent time with my daughter and wife today.
• 3:24
  > Maury>You should have.
• 3:24
  > Harm>But you know what? You brought this here.
• 3:26
  > Brent>Yeah.
• 3:28
  > Harm>She's 11 now. I've seen her. I know what she looks like.
• 3:31
  > Brent>If you don't. If you don't want to spend time with her, we could be having your share.
• 3:36
  > Justin>If we had arcane, he'd still be here.
• 3:38
  > Brent>Yeah, exactly. Well, our sip segments are all about wine, distilled spirits, tea, coffee, and anything else you can sip. And this is our fall Release episode number one for 2025.
• 3:50
  > Harm>And here, where's the woohoo? Give me some. What's that Roddy. Roddy Piper guy?
• 3:54
  > Brent>What is Ric Flair? Yeah, I never watched to the fall release shows. So this is our first. Um, here's the whiskeys we're going to be discussing today. We have Blood oath pack number 11. We have the Michter's 10 year Rye. We have the Old Forester birthday bourbon. We have the four roses limited edition small batch 2025. Parker's heritage collection 2025. And the king of Kentucky 2025.
• 4:31
  > Harm>Uh, I'm so glad you have Picard there because instead of watching the wrestling, I used to watch Star Trek.
• 4:38
  > Brent>That's not Picard. That's not Picard.
• 4:42
  > Harm>I am that's very aroused.
• 4:45
  > Bob>That's my idea. Crowd CEO.
• 4:47
  > Justin>Yeah.
• 4:49
  > Brent>So let's do our.
• 4:50
  > Harm>Yeah, yeah.
• 4:52
  > Brent>While he figures out his life. Uh, let's do our SIPs ratings. We rate all these whiskeys from one to five SIPs. We're gonna have Justin give, uh, us one of them. Throw me a number.
• 5:03
  > Bob>Okay, we're gonna talk about number five. This one has billions and billions of stars. Oh my. I was unaware anything could be this good. Is that supposed to be like Carl Sagan?
• 5:18
  > Harm>Oh my God. It was not Carl Sagan. But I appreciate the effort.
• 5:22
  > Brent>Not even close. First off, he didn't say Dan. See, it was billions boons. You know he like mumbles it. Come on. All right, never mind. All right, so let's go to our first whiskey because obviously the jokes ain't working out today, so we're gonna have Brent tell us that one.
• 5:39
  > Justin>Thanks, Bob. Our first whiskey is the Blood oath pack number 11. 49.3% ABV or 98.6 proof. The blood oath series of whiskeys is limited release bourbon from the folks at Luxco. First released in 2015. A new release or pact is released each year. Each release of Blood Oath is the creation of John Rem, head distiller at Lux Row Distillery. And each release is different unique combination of whiskeys. This year's blend features a union of a 14 year rye bourbon and a 10 year weeded bourbon blended with a 7 year ride bourbon finished in X tequila barrels.
• 6:21
  > Bob>And yeah, my friend.
• 6:23
  > Justin>Yeah, well, you know.
• 6:26
  > Brent>The one thing that down.
• 6:27
  > Justin>So, yeah, so the color, color of this is a lighter copper. Um, and the first thing that I want to say is I've tasted a lot of finishes that are in tequila barrels and this one is my favorite of all of them. And yet I'm not overly impressed all the way. But it's uh, I get, I don't get a tequila taste to it, but on the nose I get vanilla lemon, a little orange peel. Um, on the palette I get the vanilla and black pepper. I get some cherry citrus dark chocolate. Uh, the black. And on the finish, some black cherry dark chocolate follows through.
• 7:06
  > Justin>I never really get the tequila finish on it at all, but it just kind of lingers in the background of it all. It doesn't. I don't think it enhances it or hinders it. I, I'm just not bought on it.
• 7:20
  > Justin>But you know, it's, it's decent, it's good.
• 7:24
  > Justin>Justin, what do you think?
• 7:25
  > Bob>I'm just wondering when the last time you drank an yeho tequila was.
• 7:29
  > Harm>Uh, great question. This is America. It's an edge.
• 7:32
  > Bob>Oh, that's okay. Let's just think about that. So the color on this was light.
• 7:37
  > Justin>I'd say six months ago.
• 7:38
  > Brent>Okay.
• 7:41
  > Bob>And I got like rye and tequila on the nose. And the palette, it kind of reminded me of that pasta with the black, uh, pepper cacha de pepe. It reminded me of cacao de pepe, um, with some fruit and chocolate. And the finish was cherry, uh, vanilla cola. And um, I thought it was fine.
• 8:05
  > Harm>Cherry vanilla cola. Really flat.
• 8:07
  > Justin>But yeah, black cherry and dark chocolate. So I mean it's.
• 8:10
  > Harm>Yeah, I don't get the vanilla on it. And I definitely know cola note. Um, it's. You said anejo tequila and I'll give you that. That's true.
• 8:20
  > Harm>I got tobacco nuts, honey, the agave. Uh, it's like the, the barrel note of an anejo tequila.
• 8:29
  > Harm>It's because, you know, most of these guys use depends, um, on their sources are all different.
• 8:32
  > Harm>But they use bourbon barrels. Usually the, my favorite tequilas use cognac barrels, uh, because I'm fancy like that. But, um, you know, but this is, it's got all, it's got those great bourbon notes. It's got the great. A little bit the agave note, um, the black pepper is there, the citrus is there. I don't get the vanilla as much as you do though. It's on the nose more. I ah know you drink Stephanie and cognac Bear last Oreo.
• 9:06
  > Maury>Not a traditional Oreo.
• 9:07
  > Justin>No, a limited edition Oreo.
• 9:10
  > Brent>Yeah, aren't you fancy?
• 9:11
  > Harm>Okay look, there are people, there are great tequila's fish in red wine and white wine barrels from France as well. But I'm telling you, get a cognac apparel.
• 9:19
  > Brent>Mhm.
• 9:19
  > Harm>Be good. If you, you think you deserve the best, you deserve the best. Come spend the money at my store.
• 9:25
  > Brent>Yeah. What do you think, Maury?
• 9:28
  > Maury>Well, after that snotty little exchange, it's hard to really put much into words. Uh, I would say that I agreed with ah most of what Brent said. I thought it was a very nice easy drinking whiskey.
• 9:41
  > Maury>Um, I appreciated the blend of the 14 and a 10 year um. Honestly the, the tequila, I had to look back label to realize it was tequila finished.
• 9:51
  > Harm>It's, it's done because I've had bad bourbon.
• 9:55
  > Justin>No, it doesn't. I don't think that tequila is. I don't think it.
• 9:59
  > Maury>I agree with you, Brian.
• 10:00
  > Justin>It doesn't come out. I don't.
• 10:01
  > Maury>It's neither enhancer nor a detractor. Yeah, it's just there. But you really got to look for it. And when you initially drink it, if you didn't know it was there, you could easily miss it. But.
• 10:11
  > Justin>Right. If somebody didn't tell me that there was, I would not know that.
• 10:15
  > Maury>Now that you know and you look for it, you can find it, but you got to really look for it.
• 10:19
  > Brent>So it's not.
• 10:20
  > Maury>Well, it's not overdone. I mean it's a nice try. I think it was well made. There's nothing inherently wrong with it. There's just nothing inherently special about it either. I think if somebody poured it for me and the price is right, I drink it down. Justin.
• 10:35
  > Bob>Oh, I went over it.
• 10:36
  > Brent>He already done.
• 10:38
  > Maury>Anybody have anything else to add?
• 10:39
  > Brent>Well, we've been waiting for you to finish, Mr. M longer.
• 10:43
  > Maury>I'm sorry, let me talk a little longer.
• 10:45
  > Brent>Yeah, there's no time left for me to talk so I might as well just leave.
• 10:48
  > Maury>Take my name.
• 10:50
  > Justin>Don't make threats you can't keep.
• 10:53
  > Brent>Yeah, see, already out of time.
• 11:01
  > Harm>Hey.
• 11:01
  > Brent>And we're back and we were just finishing up talking about the blood oath pack number 11.
• 11:06
  > Maury>Still talking about it?
• 11:07
  > Brent>Well no, some of us didn't even get a chance to talk back.
• 11:09
  > Harm>Some people are just Long winded rating, man, Stewart.
• 11:12
  > Brent>So we're going to be giving the blood oath. Pack number 11. Three sips.
• 11:18
  > Maury>You know, a Kleenex to wipe those tears.
• 11:20
  > Brent>Mr. Sabi, Mr. Whiny, down on the table, quick, quick, quick, quick. He's like those.
• 11:25
  > Harm>Hey, Justin, let's leave those guys going. Tell us the next whiskey.
• 11:28
  > Bob>All right, so we're going to talk about Michter's 10 Year Rye. The 2025 release, it's 46.4 alcohol by volume or 92, I'm guessing.08 proof, but I'm not sure. In 1753, Shank's distillery was founded by Swiss Mennonite farmer John Schenck in Schaeferstown, Pennsylvania. In the mid-1800s, Pennsylvania Dutchman Abraham Bomberger purchased a distillery from the Schenck family and renamed it Bomb Burgers. And it operated under that name till it was purchased by Lou Foreman in the 1950s and renamed Michters, a combination of the names of his sons, Michael and Peter. In 1989, the company went bankrupt, a casualty of the decline in the American whiskey business. In the 1990s, Joe Magliocco and Dick Newman purchased the abandoned trademark and resurrected the brand and brought it to Kentucky where it flourishes to this day. So the color is kind of light. Um, the nose, what kind of is.
• 12:38
  > Maury>Really a nice copper 80s copper penny.
• 12:40
  > Harm>He's comparing it to his own heart, that's why.
• 12:43
  > Maury>Well, it is lighter than his heart, but then again he'd have to have one.
• 12:47
  > Bob>Yeah, well, you know, go ahead. So the nose, a traditional rye nose. Um, the palate was sweet and it had that really nice rye bread hit to it and the finish was pleasant. I think this was a great representation of aged rye. What did you think, Maury?
• 13:09
  > Maury>You know, I would agree with everything you say.
• 13:11
  > Maury>Uh, Michter's ten. Both the rye and the bourbon are perennial favorite. Uh, I've always enjoyed them and they drink above their proof point for sure. This is a full bodied whiskey. It's got a beautiful color, it's got plenty on the palate, A lot of viscosity, a lot of finish. I think it's a great expression. Uh, I think it delivers on all of its promises and, uh, you can see why it's a perennial favorite. It's hard to find. I would say if you can find a 10 year old Michter's anything, you should grab it because you won't be disappointed.
• 13:44
  > Harm>Harm, I love this whiskey. It's sweet at first on the note. Honey and apricot. Notes and then the spice hits is like dill. It's all spice. Toasted cardamom, cinnamon on the palate. It was rich and beautiful, absolutely silky. I'm just letting it hit the palate. Orange peel and those spices that come out. Again, the cardamom is not as present on the palette, but it's all spice and cinnamon. And the dill is there in the edges. The finish is pretty long. I really love this 10 year old. This is the great, great mictors. Thank you, guys.
• 14:22
  > Justin>Yeah. So years ago I was in Kentucky Burby festival master distiller.
• 14:27
  > Bob>Shrimp on the burby.
• 14:29
  > Justin>And the uh, the master distiller was there pouring for us. So I made this an all day sipper. So is this your all day sipper? So on the. On the nose I got oranges and um, oranges and flowers. Little floral notes on there. Um, on the palate, citrus baking spice. A little bit more of that floral note. Vanilla, caramel, sweet. Um, oak.
• 14:51
  > Brent>Um.
• 14:51
  > Harm>There's a reason I get phone calls for this whiskey. You know, I get phone calls a lot for this whiskey.
• 14:56
  > Justin>There's a reason. Well, everybody wants it because they don't.
• 14:58
  > Bob>Know how to text.
• 14:59
  > Justin>Yeah. Yeah.
• 15:00
  > Harm>I don't give my phone number out to that many people. My cell phone number, that many people.
• 15:04
  > Bob>Oh, okay.
• 15:04
  > Brent>Yeah.
• 15:05
  > Bob>But I would argue probably because I.
• 15:06
  > Harm>There's already too many people on my cell phone number.
• 15:09
  > Maury>This whiskey skin and cooped up for a long time in both the barrel and then the bottle and. And give it time and air. It was not really ready for prime time. Right out of the brand new.
• 15:18
  > Harm>I think you're broken, dude. It was totally fine.
• 15:21
  > Maury>No, it needed a few minutes of air to really get better.
• 15:24
  > Justin>When you breathe, in case you want harm's number, it's 954-867-5309.
• 15:30
  > Harm>That's Jenny's number.
• 15:33
  > Brent>He got it off the bathroom wall.
• 15:37
  > Bob>Got it.
• 15:38
  > Justin>I got it.
• 15:39
  > Maury>No, Harm, you're. You're killing a baby by drinking this too soon. It needs a little air to open up and give its full potential.
• 15:45
  > Harm>I'll give you. I'll give you that. Give it time to breathe. But I thought it was great first. It was great.
• 15:49
  > Maury>I didn't say it was bad. I just said it's gotten better.
• 15:51
  > Bob>Did you learn that from the pediatric rotation?
• 15:53
  > Brent>Yeah, it's a. It's a classic Micton. Um, you know, the nose is there. The pallet just M. A little hint of dill cinnamon. M is there.
• 16:07
  > Harm>I like this one better than last year. Last Couple years.
• 16:10
  > Brent>Interesting. The nice thing about mgp.
• 16:13
  > Harm>Well, the nice thing, it's much more, it's much more restrained than MGP do.
• 16:18
  > Justin>Okay.
• 16:18
  > Brent>You know, until a few years ago, you could still find these on the shelf if you looked. I mean, maybe not the first store you go into, but if you looked hard enough.
• 16:27
  > Bob>Yeah. Ah, man, in, uh, a long while.
• 16:29
  > Maury>No, it's not that long ago. I was ordering it. Uh, no problem.
• 16:32
  > Brent>And it's, you know, it's not overly expensive.
• 16:35
  > Justin>It. It.
• 16:37
  > Harm>They're over 200 now. They're asking us the. As a retailer. They asked me to jump through a lot of hoops to get this.
• 16:45
  > Brent>Well, they just do that because it's.
• 16:46
  > Justin>Funny watching you jump. M. Yeah, right.
• 16:50
  > Harm>It's, it's. I mean when I say hoops, I mean multiple tens of cases claiming like hula hoops.
• 16:56
  > Bob>You got to sell a lot of American whiskey first.
• 16:58
  > Harm>Yeah.
• 16:59
  > Bob>Okay.
• 17:00
  > Harm>I mean you got to, you got to buy at least 25, 35 cases of micters to get some.
• 17:04
  > Brent>We're going to be giving the Michter's ten year ride. Uh, 2025 release. Uh, well deserved. Four sips.
• 17:12
  > Harm>Yeah, I thought it deserved higher, but I'll go, I'll let you go for.
• 17:17
  > Brent>So that takes us to our next one. We're gonna have Maury tell us about that one.
• 17:21
  > Maury>Well, thank you, Bobby Joe. Uh, the next Whiskey is the 2025 Old Forester Birthday Bourbon. Coming in at 46 ABV or 92 proof. It is 12 years old. It is 72% corn, 18 rye, 10 malted barley made from 210 barrels which were produced on April 5th of 2013 aged in Warehouse K, floors 1 and 5. The Old Forester birthday bourbon is released every year on September 2nd in honor of George Garvin Brown's birthday, the man who founded old Forester in 1870. This is the 25th annual release. This year's expression is 12 years old and 92 proof. And the bottle offers a unique TW that sets it apart from previous years. In a rare departure from tradition, this year's batch was created without the use of setback during fermentation, a standard practice that ensures consistency. Instead, a sweet mash process was used, relying solely on freshly propagated yeast. This is the second lowest proof for a Birthday Bourbon release since the 2003 release. At 89 proof. On the color, it's got a real nice medium copper color on the nose.
• 18:46
  > Maury>There's some herbaceousness, a hint of cardamom, some raw oak, a hint of green apple.
• 18:52
  > Harm>I don't get in trouble here. Fruit. You didn't get the car? I got the carbon on the last one. Other than that, I'm getting it for the time. No, I don't get them. Go ahead. Sorry, sorry.
• 19:04
  > Maury>That's okay. On the palette, uh, again, a cardamom, uh, oak, tropical fruit, green apple.
• 19:11
  > Maury>Uh, the finish has got some burnt sugar, some leather, a hint of chai spice, and it seems to linger on and on. This is an interesting birthday bourbon. It's definitely a departure from previous editions, but it's delicious nonetheless and something that I always look forward to and this year is no exception.
• 19:28
  > Brent>Brett. Yeah.
• 19:29
  > Justin>When they said it was going to be a sweet mash, I'm a. I'm a big fan of the sweet mash. And so I was. I guess I was expecting more when I. When I read that and I heard about it.
• 19:38
  > Brent>But.
• 19:38
  > Justin>But this one kind of. I think it's a process that they need to enhance on because it's good, but it's not the greatness that some of the other ones have had in the past. That's for what I liked. But we'll find out what others think when we come back.
• 20:00
  > Brent>Hey. And we're back. Brett was telling us about his thoughts on this year's birthday bourbon.
• 20:05
  > Justin>Yeah, I mean, I enjoy it, but I thought. I want. I think I wanted more from a sweet mash.
• 20:09
  > Harm>I think romanticized sweet mash. I think a lot of people do because there's so few sweet mashed distillers.
• 20:13
  > Justin>Well, there is so, so few. And it's very distinct.
• 20:16
  > Harm>So I don't think it's distinct that, uh, there's.
• 20:18
  > Harm>Everybody has their own style. The whole point of sweet mash is you're not propagating yeast from previous batches, Right. So you can do your own style. You. You're using lab grown yeast fresh every time, and you're sterilizing between batches. So people romanticize it now because everybody did sweet mash like we've been using the same year it used to be, it should be the other way around. Sour mash. I've been using the same yeast for 200 years.
• 20:41
  > Justin>Right.
• 20:41
  > Harm>You know, so that's what should be romantic. But now. Oh, but we've got so few sweet mashes. You think should be different and fresh. It's not real.
• 20:48
  > Justin>That's what I'm saying.
• 20:49
  > Brent>Pitch fresh yeast, even.
• 20:51
  > Justin>This is, uh, this is what. That's what I'm saying.
• 20:53
  > Justin>I think this is if they're gonna.
• 20:54
  > Brent>Remember yeast that's in that setback. It's dad.
• 20:58
  > Harm>Uh, no, it's not dead.
• 20:59
  > Brent>Oh, yes, it is.
• 21:00
  > Harm>There is live yeast and set there.
• 21:02
  > Maury>It's mostly dead.
• 21:03
  > Harm>Mostly dead? Yeah. You're getting leaves, but there's mostly. But there are enough cells to give. That's why you. That's why you can't do sourdough bread.
• 21:11
  > Brent>It went through a still at 200.
• 21:13
  > Harm>No, that's not what the setbacks from. No, the setback is from the previous mash.
• 21:18
  > Brent>Yes.
• 21:21
  > Harm>Yeah.
• 21:21
  > Brent>After it goes through the still and then. And the stillage is then returned.
• 21:26
  > Harm>I don't think you're right there.
• 21:27
  > Brent>Yes, yes. You're thinking about scotch, where they pull off the liquid.
• 21:32
  > Harm>I'm thinking about bourbon, too.
• 21:33
  > Brent>I think they need no bourbon. Everything goes in once it's done fermenting. Everything goes in.
• 21:38
  > Harm>They have to hold some back. How's it a sour mash?
• 21:40
  > Harm>Just like sourdough. Because when you have mother yeast from 200 years ago.
• 21:43
  > Brent>No, you're wrong. They take setback. They take the stillage at the end of the distilling run and put it back.
• 21:48
  > Harm>I will ask next time up and continue.
• 21:49
  > Brent>I will happily give you a book and maybe could read it. Maybe so.
• 21:54
  > Harm>No, it was on audio. Give me an MP3.
• 21:57
  > Justin>What you think, Justin Coloring crane.
• 21:59
  > Bob>So this kind of reminded me of, like, Buchanan's pineapple and that corn, uh, whiskey that Heaven Hill makes. It's like, used to be 10 bucks, and now it's 20 bucks. Melcorn. Thank you.
• 22:12
  > Brent>So.
• 22:12
  > Bob>Kind of like that, but aged. It was pretty cool. I like both of those spirits, and I like stuff aged.
• 22:20
  > Bob>That's what it was reminding me of.
• 22:22
  > Harm>Like, okay, you know what? I. I was gonna call him nuts and maybe, you know, take him out back and beat him up a little bit, but I put my nose deep in this glass. The pineapple's there. God damn it.
• 22:32
  > Harm>There's tropical fruit notes.
• 22:34
  > Bob>Yeah.
• 22:34
  > Harm>And am I just drunk? Am I agree with you for no reason?
• 22:38
  > Justin>No, you're just. Oh, you're definitely drunk.
• 22:40
  > Harm>But no, no, but he's right.
• 22:42
  > Maury>The power suggestion. You get some pineapple on the palette for me. It starts on the nose and then take a big whiff in and suck some on your palate.
• 22:51
  > Harm>Damn it, I hate all of you.
• 22:53
  > Bob>Hold it in your mouth for a while, baby.
• 22:55
  > Harm>That's why I tell all the girls.
• 22:57
  > Maury>Swirl it around on your palate.
• 22:59
  > Justin>Well, Bob, um, what do you think there?
• 23:03
  > Brent>I enjoyed this one. I really did. Is it the best one they've had out of the last 25 years? No.
• 23:08
  > Justin>Oh, I do like. I mean, don't think that I don't like different.
• 23:11
  > Harm>It's different.
• 23:12
  > Brent>It is different.
• 23:13
  > Harm>Different.
• 23:14
  > Maury>Uh, but I don't think it's different because of the sweet mash. I think that's a fantasy.
• 23:18
  > Harm>You know, I don't think it has this dark and rich like flavors as the previous ones. It's more bright.
• 23:25
  > Maury>It's bright, it's fresh, it's new.
• 23:27
  > Harm>Maybe that is the sweet mash. Maybe it is.
• 23:30
  > Brent>There is definitely a difference between sweet mash and sour mash. There's 100% a difference. Is it that drastic? You know, depends on the product and depends on the age of the product. Um, but in this case, it's definitely a different one than they have done in the past. It's also a lower proof than we've had in quite some time. I mean, nothing's been this low proof in 22 years. Um, so that also is affecting it. But does it, you know, make it any worse of a whiskey? No, I think it's.
• 24:01
  > Brent>I think it's delicious. It's. I look forward to the birthday bourbon every year. This is, this is another one that you used to be able to get.
• 24:10
  > Harm>You go in the stores, you see.
• 24:11
  > Brent>Previous years there'd be like this year's and last year's behind it because nobody really cared that now it's a rent payment, you know, until everything got, ah, got crazy. Um, it also comes in a kind of an unwieldy bottle and I think that kind of kept people from buying it.
• 24:26
  > Bob>Um, bars don't love it.
• 24:28
  > Brent>Which was great because I, when I.
• 24:30
  > Justin>Was getting three spots of a. Three bottles.
• 24:32
  > Brent>Yeah. It won't fit in a speed rack. No.
• 24:34
  > Justin>Right.
• 24:35
  > Brent>But it's always a great whiskey. It's always been a great whiskey.
• 24:38
  > Justin>You're not going to use this in a speed rack, that's for sure.
• 24:40
  > Brent>Yeah, well, we're going to be giving the Old forester birthday bourbon 2025 forceps.
• 24:47
  > Maury>That's classified.
• 24:49
  > Brent>So m that's going to take us to our next whiskey and we're going to harm toast about that one.
• 24:52
  > Harm>Thanks, Bob. The Four Roses 2025 Limited Edition Small Batch is 54.5% ABV 109 proof, non show filtered. The 2025 release of Four Roses Limited Small Batch is a blend of four bourbons composed of three different recipes. The blend is made of 30% OBSV recipe, 13 year old, 35% OBS K recipe, 13 years old and 17% of OESV 13 years old and 10% of the OESV. 19 year old. Only 10% of 19 year old.
• 25:26
  > Harm>But I feel like you can taste the presence of that 19 year old whiskey. This has got a beautiful deep color and the nose is just amazing. I just want to come.
• 25:37
  > Maury>I was actually almost going to buy it.
• 25:39
  > Harm>Almost. Oh, honey and vanilla. And there's brown sugar, brown butter. There's a hint of herbal note. That's from the V. Yeast, I think. Uh, and there's some on my shirt now because I just. I'm being.
• 25:57
  > Justin>Why are you gonna waste it?
• 25:58
  > Harm>I'm gonna suck my shirt.
• 25:59
  > Brent>That's right.
• 26:00
  > Bob>Bring it out, baby.
• 26:01
  > Harm>Yeah. I just. I could smell this all day long. No water, this.
• 26:06
  > Bob>Sorry.
• 26:09
  > Harm>On the palette, this is where the palate completely differs from the nose. We've got high acidity here, and you get this berry note and citrus note. The herbal notes are still there, but not, um, like, they're really more present on the nose, but they come as an aftertaste here, and the spices are there. This is a really great brand blend. I'm going up there in two weeks to pick my own private barrel. I'm so happy to do this. I love these whiskeys from Four Roses. Amazing quality. And the finish is fairly long. I took a sip a while back, and it's still there on my palate. I had a cracker. Has not completely. I just had an oyster cracker.
• 26:50
  > Bob>Polly wanted one.
• 26:51
  > Brent>He spilled it on his shirt. It's still there.
• 26:53
  > Harm>My shirt. It's still there. The whiskey is still on my palate. Even after a cracker and some water.
• 26:58
  > Harm>It lasts. Bryant, what do you think?
• 27:01
  > Justin>You know, on the palate, this is the first. I think this is the first, uh, bourbon or whiskey I've ever had. Like, raspberries that come out on it. You know that you get the raspberry, you get the honey. Um, a little bit of.
• 27:14
  > Harm>I've had other whiskeys with raspberry, but it's pretty prominent here.
• 27:17
  > Justin>Yeah, yeah, it's. I really enjoy this. I mean, this is. This is just a really nice. You know, I love it.
• 27:26
  > Harm>I don't.
• 27:26
  > Justin>I just. Hard to find a fault in a bourbon like this, and I can't, you know, it's. It's what I like. So.
• 27:32
  > Bob>Justin, this takes me back to, like 1983 when I'm drinking creme de menthe and blue, eating blueberry compote. It's got this tangy citrus notes to it.
• 27:44
  > Harm>That's a, uh, sentence that's never been said. By anyone else ever.
• 27:47
  > Brent>Yeah.
• 27:48
  > Bob>You get notes for me that no one else will say.
• 27:50
  > Bob>Yeah, but they're in my head like fabuloso.
• 27:53
  > Harm>Like kerosene.
• 27:54
  > Bob>Yeah.
• 27:54
  > Harm>Yeah.
• 27:56
  > Bob>Have you ever smelled a kerosene lamp?
• 27:58
  > Justin>Yes.
• 27:59
  > Bob>It has a distinct.
• 28:01
  > Justin>Oh, yeah.
• 28:03
  > Bob>I love this, um, expression.
• 28:06
  > Justin>I like not smell like kerosene.
• 28:08
  > Bob>No, no, no. Uh, there's no kerosene notes in this.
• 28:11
  > Bob>This was cool. Good job, Mr. Elliot. You pick good barrels.
• 28:18
  > Harm>Brent's not gonna be there when you go there.
• 28:19
  > Justin>No, he's not.
• 28:21
  > Maury>Oh, thank you, Justin. Um, this is, uh, my favorite whiskey of the day. I'll just say that right here, right now. Uh, I thought it was fabulous. It is a quintessential classic bourbon.
• 28:34
  > Maury>It's everything you need and want a bourbon in terms of the nose, the palette, the color, the brown sugar, the creaminess, the viscosity, the lingering on the palette. Um, I just thought it was absolutely perfection. And I wish we had more of it.
• 28:53
  > Brent>I wish I had a case of.
• 28:55
  > Maury>It, but thank you, Brent Elliott. Harm we having be carrying any of this?
• 28:58
  > Brent>Thanks for sending this.
• 28:59
  > Harm>Of course I am. I'll get my own barrel in a couple weeks.
• 29:01
  > Maury>No.
• 29:02
  > Harm>Do I have it in the store yet?
• 29:04
  > Maury>Small batch only.
• 29:05
  > Brent>No, not in the store yet.
• 29:06
  > Harm>Not in the store yet.
• 29:07
  > Brent>It's. I mean, what more can you say? It's Four Roses limited small batch.
• 29:11
  > Harm>Florida's the Red Haste.
• 29:12
  > Brent>Every year we get stuff late, and.
• 29:15
  > Harm>Every year, release shot.
• 29:16
  > Brent>Do you mind? Every year it's fantastic. Every year it's good. Um, this year is particularly good. I'm really digging this one a lot. The berries on it, like Brent said, that's the thing that is unusual.
• 29:29
  > Harm>Yeah, I've had it on single barrels before, but.
• 29:32
  > Brent>But not on this. This is. This is unusual. So we're going to be giving the, uh, Four Roses 2025 limited edition, small batch. A well deserved 56.
• 29:42
  > Harm>Oh, my goodness.
• 29:43
  > Maury>If you can find it getting harder.
• 29:46
  > Harm>You want to suck my shirt? Oh, uh, yeah.
• 29:48
  > Bob>Well, buy it.
• 29:49
  > Brent>I don't know you that well.
• 29:51
  > Harm>He knows me well.
• 29:52
  > Justin>It is in the nipple area.
• 30:01
  > Brent>All right, we're back. And we're gonna have Brent tell us about our next whiskey.
• 30:04
  > Justin>Thanks, Bob. This next one's the Parker Heritage Collections. 20, 25. 61.25 ABV. And it's 122.5 proof. It's uncut, non chill, filtered. Uh, I think we all can say we like that kind of stuff.
• 30:17
  > Brent>My favorite kind.
• 30:18
  > Justin>Yeah. The 19th edition of the Parker's Heritage is comprised of 160 barrels drawn from multiple Rick houses and floors across Heaven Hills Rick house sites. The blend includes, uh, 15 year old Kentucky straight weeded bourbon aged in rick House, a 11 year old Kentucky straight corn whiskey aged in Rick House, DD, GG and BB, and 12 year old whiskey aged in Rick house Y made from only two grains, rye and malt. So on the nose, I kind of got like an ash nose to it. It's like an ash and a citrus and a floral. It was just, it was a nice nose. But. But that ash kind of like, um, was just. It was a little, little different for me. On the palette, I got um, a hint of lemon, uh, with, with the oranges, some spices. I got a, like a cotton note. Um, and it's, it's all. Everything here was on the, like the middle of my palette.
• 31:15
  > Justin>Like, there was nothing in the front of my palette, nothing in the back. Uh, in the, in the finish kind of followed that. It wasn't that long of a finish. You know, some of those same things on a palate followed through. I like a medium finish on it, you know. But, um. Maury, what do you think?
• 31:30
  > Maury>Well, I must admit I. This whiskey, again, ah, as I think is a theme today, improved with time and air in the glass. I did not add water to it, and I found it to be delicious now. But when I first poured it, I found it to be a little tight and a little bit closed. Um, it's, uh, got a beautiful viscosity. It's got a nice mouth feel. Uh, I really appreciate the rye notes. The finish is medium. It's definitely, uh, a nice whiskey and I really like the way it improved with time in the glass.
• 32:03
  > Bob>Justin, this is one of these whiskies. You just got to hold it in your mouth for a while. It starts out like, mellow and pretty cool. And then it gets really intense if you just don't swallow it for a while.
• 32:17
  > Justin>And Air is doing this one a lot. Um, really?
• 32:21
  > Maury>As I said. Yes.
• 32:22
  > Justin>Yeah, yeah. Air is really helping this a lot.
• 32:24
  > Bob>I mean, it just shows you the catalog that Heaven Hill has and the ability of their master distiller to pick out these amazing whiskeys and pair them together. This was a blending masterclass.
• 32:39
  > Justin>Her.
• 32:40
  > Bob>What do you think?
• 32:40
  > Harm>We have not much time left, so I'm just gonna go to Bob.
• 32:44
  > Brent>I thought it was interesting, um, the fact that they had, I mean, the corn whiskey was in this.
• 32:50
  > Brent>The one whiskey that was just rye and malt, that was interesting. Um, time has done it a world of good. I think it has gotten better. Um, but I liked it before. But I, you know, I'm, I'm kind of digging it now, so I thought.
• 33:05
  > Harm>It was mediocre on the palate. I'll say that the palate was the problem. Did not finish long. It's all in the mid pallet. Nothing on the front, Nothing on the back.
• 33:14
  > Maury>Yeah, it's got a little overrated.
• 33:16
  > Harm>No, I like previous parkers. This one I didn't.
• 33:19
  > Maury>Previous parkers have been very good, but this whiskey was just not spectacular.
• 33:23
  > Harm>We haven't rated it yet.
• 33:25
  > Brent>It was good. We all liked it. So we're going to be giving the Parker's heritage collection four sips.
• 33:32
  > Harm>That's high.
• 33:34
  > Brent>Well, that's what you guys.
• 33:35
  > Harm>This was my little.
• 33:38
  > Maury>I think it was a little.
• 33:38
  > Justin>Okay, Bob, tell us about this, our last whiskey.
• 33:41
  > Brent>So our last Whiskey is the 20, 25 king of Kentucky. This one is the 62.2% ABV 124.4 proof release king, uh, of Kentucky. Established 1881 as a Kentucky straight bourbon. Brown foreman acquired it in 36 and in 1940. 40 converted into a blended whiskey and then it was discontinued in 68. They brought it back in 2018 and have turned it into this amazing, uh, liquid that comes out every year. Uh, this Release is the 8th annual release of this expression. It was aged for 17 years. It was bottled from a batch of 63 barrels going from 124.4 to 135 proof. These, um, were personally selected from Warehouse J and the first floor of Warehouse G by Chris Morris. This one is only we all always look forward to. On the nose.
• 34:37
  > Brent>It's absolutely ravishing. Oh, that's everything you want a bourbon to be. Just the deep dark caramel notes in there. Molasses, brown sugar, vanilla.
• 34:51
  > Harm>Uh, there's a berry nut, my friend.
• 34:53
  > Brent>A hint of coconut, A little bit of a fruitiness to it. And on the palate. Mmm. Mhm. Oh my God.
• 35:03
  > Maury>You can chew it all day.
• 35:05
  > Brent>It's like chewing a steak. It just, it coats top, bottom, under your tongue, beside your tongue, down your throat, down your back, down the back of your shirt and all the way to your feet.
• 35:14
  > Harm>I'll feel it tomorrow.
• 35:15
  > Brent>Oh my God. Yeah.
• 35:18
  > Harm>Wow.
• 35:18
  > Brent>What'd you think, Brent?
• 35:19
  > Justin>Okay. I um, love this. I mean the nose. I get that 70s funk, that burnt brown sugar, vanilla, cherry.
• 35:29
  > Brent>It has a nose palette of a dusty.
• 35:32
  > Justin>Yeah. And then when you take a, when you take a sip of this, this gives you a full mouth feel. You don't have to go top, bottom, Chew it or whatever.
• 35:39
  > Justin>It just lingers all over it. It just.
• 35:42
  > Harm>You have to try a lot of whiskey. You have to. You have to kind of do the mouth.
• 35:46
  > Justin>Yeah. Every year.
• 35:48
  > Harm>Every year.
• 35:49
  > Maury>How is it? They are so consistent every year.
• 35:52
  > Justin>Yeah.
• 35:52
  > Maury>Why can't every whiskey taste like this? This is just. This is amazing.
• 35:56
  > Justin>Yeah, this is like a 70s wild turkey. They get some rye to it, the brown sugar, tobacco, uh, like a heavy oak, tannins, uh, some cherry. It's just beautiful.
• 36:07
  > Brent>If you've never had a dusty old 60s or 70s bourbon back in the.
• 36:11
  > Harm>Day, um, I only have it because of you guys.
• 36:15
  > Brent>Get a taste of this because this is very reminiscent of a lot of decanters we've went through. This is fantastic. What do you think, Justin?
• 36:25
  > Bob>So I would drive all the way from Florida to Kentucky just to buy a shot of this, because a bottle of it's going to be like 2, 3 grand easy, but you get a shot for like 80, 100 bucks. So get a shot, share it with a friend, sit there for an hour and just have a little bit at a time and don't let them rush you.
• 36:47
  > Brent>A large number of these bottles make it to the whiskey bars in Kentucky because they know people are coming. They're looking. You're going to get a shot, you're.
• 36:54
  > Harm>Going to pay a fee. Couple hundred more. 300 bucks for a shot these days.
• 36:57
  > Bob>80 I paid for.
• 36:58
  > Harm>No. Yeah, I paid Florida two. 300.
• 37:02
  > Bob>Well, yeah, I don't talk to Kentucky.
• 37:03
  > Justin>We're talking Kentucky.
• 37:04
  > Bob>I drive to Kentucky. So the nose was heaven.
• 37:07
  > Bob>Vanilla Oreo filling and the dusty notes of the finest dusties that ever were.
• 37:12
  > Harm>All right, I got. I got a chance to taste the 2023 release. Uh, a few days ago for 30 years of bourbon from. My buddies brought me to taste it.
• 37:21
  > Harm>You know, I've had it before, obviously, the show and all that stuff, but this. This blows it away.
• 37:25
  > Harm>The 2025 is amazing.
• 37:27
  > Bob>So the palate was like a 1979 wild turkey. It was a absolute hit. Grand slam, home run, out of the park. Long palate, gorgeous. When you've done it and you drank this for an hour, you're gonna cry because it's over.
• 37:43
  > Harm>Again, this is so good. Your. Your, uh, experience, uh, may vary because there's 63 different single barrels out there, but it's not gonna vary much.
• 37:52
  > Maury>Are they bottled of single barrels or are they all blended?
• 37:56
  > Harm>It's gonna be bottled as a single barrel. It's gonna be bottled as a single barrel. 63 different barrels of this whiskey. Are out there for 2025.
• 38:02
  > Brent>Yeah.
• 38:03
  > Harm>But M the one we got. Oh, my God.
• 38:05
  > Brent>Well, every year this is a barrel. Every year we want. So we're gonna be giving the 2025 king of Kentucky. Absolutely no surprise. Five sips.
• 38:16
  > Harm>Because we don't give 11 sips. Yes.
• 38:21
  > Justin>Yeah.
• 38:21
  > Brent>It's just. Good lord.
• 38:25
  > Harm>Why don't we give 11 sips? We should give 11 sips because this.
• 38:28
  > Brent>One goes to 11, so. All right, well, that's all the time we have for today. I want to thank everybody for joining me today. Thank you, Brent.
• 38:37
  > Justin>Uh, thanks for making me suffer today. You know, I mean, if you have to, you have to.
• 38:43
  > Brent>Thank you, Morgan, Bob.
• 38:46
  > Maury>Another amazing day in the basement. Thank you.
• 38:51
  > Brent>Thank you, Justin.
• 38:53
  > Bob>I'm so happy to drink this amazing bourbon, but even more happy to drink it with friends that I've had for more than 10 years. Thank you guys for taking me on this ride.
• 39:04
  > Brent>Are they coming?
• 39:07
  > Maury>You have friends?
• 39:08
  > Brent>Thank.
• 39:08
  > Justin>Gosh.
• 39:08
  > Brent>Yeah, I think we're all. Yeah. Yeah. Interesting.
• 39:11
  > Justin>Yeah.
• 39:14
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• 39:23
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• 39:26
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• 39:42
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• 40:24
  > Announcer>This has been a 110 hand production of sips, suds, and smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement studios. Your host, the good old boys will see you all next time.