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That Jack needs more barrel · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds, and smokes.
• 0:04
  > Brent>Here are the whiskies that we're going to be discussing on this episode today. So we have four whiskeys from Union Horse, we have the Union Horse straight bourbon whiskey, the Union horse straight rye whiskey, Union Horse rolling standard four grain whiskey and Union horse barrel strength rye whiskey. And, uh, from Jack Daniels, we have four. We have the Jack Daniels distillery series straight Tennessee whiskey, Oloroso Sherry Cask. Finish.
• 0:29
  > Harm>Turn his mic off so you don't hear the moansheen.
• 0:31
  > Brent>The Jack Daniels distillery series twice barreled Tennessee straight rye whiskey.
• 0:37
  > Harm>I told you. Told you to turn the mic off.
• 0:40
  > Brent>He's making the sexy voice. The Jack Daniels twice barreled special release heritage Barrel Rye whiskey and the Jack Daniels single barrel barrel proof rye whiskey.
• 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.
• 1:21
  > Brent>Why?
• 1:22
  > Announcer>Cause that's where the good stuff is. It sips suds and smokes with your smokin host, the good old boys.
• 1:49
  > Announcer>And now it's sippin time.
• 1:56
  > Brent>Hey. Yes, it's sippin time. And hello, and welcome to this sip's episode where everything good and life is worth discussing. As always, we are the best thing.
• 2:04
  > Justin: On at 02>00 a.m. m. You know, that's a fact. You know, they're starting to run reruns of the old Nashville show. Nobody wants to see that a second time.
• 2:12
  > Brent>No, no, they just want to see.
• 2:14
  > Harm>I would watch hee haw again, though.
• 2:15
  > Justin>Well, but there's not an art time.
• 2:17
  > Harm>Slot, so we win.
• 2:19
  > Justin>Yeah, we win.
• 2:20
  > Brent>I miss hee haw.
• 2:20
  > Harm>Uh, you would.
• 2:22
  > Brent>Kenny Rogers wife was on there, um, when. What's his name? Uh, um, Bruce Jenner. When he was still Bruce Jenner, his girlfriend was on there.
• 2:30
  > Bob>Oh, uh, unbelievable talent in that show.
• 2:32
  > Brent>Oh, there was some talent on that show, yeah.
• 2:35
  > Brent>Well, this is made man Bob and joining me today, our maidman Brent.
• 2:38
  > Justin>It's a pleasure to be here. I like the dripping sound in the basement today.
• 2:41
  > Brent>And made man Mori.
• 2:43
  > Maury>Good morning, Bob. It's always an excitement to be here today.
• 2:46
  > Maury>I'm particularly excited about today's offerings.
• 2:49
  > Brent>Good old boy Justin.
• 2:51
  > Bob>So thankful. No windows today.
• 2:53
  > Brent>Love the dark like a mushroom.
• 2:57
  > Justin>The dark keep you in the dark.
• 2:58
  > Brent>And feed you poop. Yeah. And good old boy harmony.
• 3:02
  > Harm>I'm not as, ah, sexually, um, affected by the whiskey as Maury is, clearly, but it's a good lineup.
• 3:10
  > Brent>He is putting on the sexy voice, isn't he? He's trying. That's his sexy voice.
• 3:15
  > Maury>Don't raise our show, you hoser. Yeah. I am aroused by today's selection.
• 3:21
  > Harm>I am very aroused. Thank you.
• 3:26
  > Harm>Patrick Stewart does it the best.
• 3:28
  > Brent>All right. Well, it's a record. We're, what, 1 minute? Uh, two minutes and 34 seconds.
• 3:35
  > Maury>We're in the toilet.
• 3:37
  > Brent>Our sip segments are all about, uh, wine, distilled spirits, tea, coffee, and anything else you can sip.
• 3:42
  > Brent>And here are the whiskeys that we're going to be discussing on this episode today. So we have four whiskeys. From Union horse, we have the union horse straight bourbon whiskey, the union horse straight rye whiskey, union horse rolling standard four grain whiskey, and Union horse barrel strength rye whiskey. And from Jack Daniels, we have four. We have the Jack Daniels distillery series, straight Tennessee whiskey, Oloroso Sherry Cask finish.
• 4:07
  > Maury>Turn.
• 4:08
  > Harm>Turn his mic off so you don't hear the moans.
• 4:10
  > Brent>The Jack Daniels distillery series twice barreled Tennessee straight rye whiskey.
• 4:16
  > Harm>I told you. Told you to turn the mic off.
• 4:18
  > Brent>Uh, he's making the sexy voice.
• 4:21
  > Brent>The Jack Daniels twice barreled special release heritage barrel rye whiskey and the Jack Daniels single barrel barrel proof rye whiskey.
• 4:32
  > Brent>So we're gonna have Justin tell us all about our sips. Ratings.
• 4:36
  > Harm>We're gonna have.
• 4:36
  > Maury>Oh, my God.
• 4:37
  > Brent>Brace yourself while Maury sits there and humps his leg.
• 4:42
  > Brent>I looked at this lineup today, and it made my day. One sip.
• 4:47
  > Brent>I thought that was Reagan for a minute.
• 4:48
  > Harm>Okay. I thought it was, too. What are you trying to do?
• 4:52
  > Brent>Clint Eastwood?
• 4:53
  > Maury>Oh, my God.
• 4:55
  > Brent>Make my day.
• 4:56
  > Harm>And he's talking to the chair years.
• 4:59
  > Brent>One sip. Give me a glass of water to wash out my mouth.
• 5:09
  > Brent>Sounds like I'm at the dentist. It's like, okay, spit. Yeah, two sips.
• 5:16
  > Brent>Nice. But what else do you have?
• 5:20
  > Maury>Well, isn't that nice?
• 5:23
  > Brent>Three sips.
• 5:25
  > Brent>Hmm.
• 5:27
  > Brent>Interesting. What was this again? Interesting.
• 5:32
  > Harm>I think Clint's falling asleep.
• 5:34
  > Brent>I'm just marveling how close that is to Ronald Reagan. It's.
• 5:37
  > Brent>I mean, a bad Clint air squid is very close to a bad Ronald Reagan.
• 5:40
  > Harm>Yeah.
• 5:41
  > Maury>Yeah.
• 5:41
  > Brent>They're both from California, so.
• 5:44
  > Brent>Yeah. And they're both old, and one's a.
• 5:47
  > Harm>Little older than the other.
• 5:49
  > Bob>One's a little older than old.
• 5:53
  > Harm>They stopped counting it for a while.
• 5:54
  > Brent>Yeah.
• 5:55
  > Brent>Four sips. Let's keep this secret to ourselves. Pour me another.
• 6:03
  > Brent>That's classified.
• 6:05
  > Harm>Clint Eastwood, sleep apnea.
• 6:07
  > Maury>Mm hmm.
• 6:08
  > Brent>That's it.
• 6:10
  > Brent>Five sips. Oh, my. I was unaware anything could be this good.
• 6:17
  > Brent>Oh, my goodness. Yeah.
• 6:21
  > Brent>Yes.
• 6:22
  > Justin>Yes.
• 6:23
  > Brent>I think quintess would be embarrassed by that one. And remember, he's also the guy who made Bronco Billy. So it takes a lot to embarrass him. I mean, he made 500 movies. One of them's gotta be. Yeah, yeah, 500 probably.
• 6:38
  > Bob>You know, he's got a, like, 60 year, 70 year career.
• 6:41
  > Brent>Bronco Billy. No.
• 6:44
  > Bob>What is he, like, every which way but loose.
• 6:46
  > Brent>Awesome. Clyde the monkey. Awesome.
• 6:49
  > Brent>You know, but Bronco Billy nuts is.
• 6:51
  > Harm>Every which we're at. But loose was what spawned BJ and the bear.
• 6:55
  > Brent>Yes. Sure, I'll go with that.
• 6:57
  > Brent>Uh, sure. Why not?
• 7:00
  > Harm>We have him to thank for that.
• 7:02
  > Brent>Greg. Evgen, what's wrong?
• 7:03
  > Brent>You got a problem with Greg, Evan? Oh, don't make me get up and cross the room.
• 7:06
  > Bob>I've compared every career choice to BJ and the bear, and none measures up to driving a truck with a monkey.
• 7:12
  > Brent>That's true. Well, not even close. Well, you're a guy. Okay. I mean, uh, we're guys.
• 7:17
  > Bob>Uh huh.
• 7:19
  > Brent>Everything that the three Stooges ever did is pure brilliance.
• 7:22
  > Brent>And women don't understand it. And we're all entertained by monkeys.
• 7:25
  > Bob>Yes.
• 7:25
  > Brent>If I brought a monkey into a room with 500 guys, every single guy would go there and everyone would go, I don't get it. Yeah, no, it's just a genetic thing. It's just how we're wired. Anything with monkeys is cool.
• 7:37
  > Maury>Yeah. Uh, have you tried howler? Monkey? Monkey, Howler.
• 7:43
  > Maury>Whatever that new, uh, banana flavored whiskey is that they advertise on the UFC.
• 7:47
  > Justin>We howler head.
• 7:49
  > Harm>We sell the hell out of it.
• 7:50
  > Maury>Really? Like it?
• 7:52
  > Harm>I've tasted. It's not. If you're looking for something like that.
• 7:56
  > Maury>Peanut butter banana or whatever, it's just banana, right?
• 7:58
  > Harm>I think there's a.
• 7:59
  > Brent>Maybe.
• 7:59
  > Harm>I'm thinking of another one. There's a peanut butter banana ball.
• 8:01
  > Bob>Peanut screwball.
• 8:02
  > Harm>No, there's another one. That's a peanut butter banana.
• 8:04
  > Maury>I don't know which one that is, but Howler head is banana.
• 8:07
  > Brent>All right, well, let's get back on track.
• 8:09
  > Maury>Banana.
• 8:10
  > Brent>So.
• 8:11
  > Harm>So we're not doing a, uh, flavored whiskey show. Thank God.
• 8:14
  > Brent>So, yeah, let's talk about some actual whiskey.
• 8:16
  > Brent>So the moment the world has waited for. Brent, take it away.
• 8:21
  > Justin>Okay. Thanks, Bob. So this first one is the union house distillery. Is a family owned and operated union horse distillery.
• 8:30
  > Maury>Horse house. It's all the same on the page.
• 8:33
  > Harm>It says union hose. You left the heart.
• 8:36
  > Justin>So it's, uh, operated distillery in Kansas City, Missouri, and was founded in 2010. It's a master distillery.
• 8:44
  > Justin>Patrick Garcia and his three siblings, true grain to glass operation from milling, the finest quality midwest m grains and distilling. In their custom 500 gallon combination pot. Still to barreling and bottling. Everything is done in house and by hand. Each bottle is hand numbered and signed by the union horse master, distiller and co founder. So this first one is a union horse straight bourbon whiskey. It's 46% abv, 92 proof. It's barreled at 55% abv or 100 proof, and it's aged five plus years and non chill filtered. It's color has a nice copper penny color to it. The nose, I get some vanilla, a nice little light pepper note to it. It's a very soft, subtle nose on the palate. Just creamy, just a creaminess. It's. I, uh, got cherry, a white pepper, a vanilla.
• 9:39
  > Justin>Just nice. Really nice coating on your mouth there. Nice. It's very light, very subtle. Everything is nice to it. It's just a pleasant. Pleasant. A little.
• 9:52
  > Maury>I really agree with you, Brent. Um, I thought that it was, there were no flaws, but it was beautiful.
• 9:57
  > Justin>The only flaw, I think, is the finishes is really, really short.
• 10:01
  > Maury>Short. But that's not a flaw, that's just a characteristic. But I would say that the, uh, whiskey was delicious. It was well made. I, uh, like to use my proverbial phrase, it's an all day sipper. You could definitely sip on this all day long.
• 10:15
  > Maury>It's beautiful, it's light, it's nothing heavy. It's not going, it's not in any one niche. It's just a, it's a beautiful entry level, implies that it may be just lower bottom shelf, but this is a nice bourbon for somebody who just wants to learn about bourbon. Get into the whiskey world and just sit back, relax.
• 10:34
  > Justin>Even if you already know about bourbon. This is a nice sipper, I think.
• 10:37
  > Maury>Yeah, exactly. But it's an easy introductory bourbon for newbies. But it's a beautiful all day sipper for experienced bourbon drinkers.
• 10:44
  > Justin>This is one that's not going to burn them. You know, like some of these people get turned off by this. Like, oh, it's burned my throat, you know, or something like that, which some of us kind of.
• 10:52
  > Maury>It's gorgeous. It's really, really, uh, you know, easy drinking.
• 10:57
  > Justin>Yep. Justin, what do you think?
• 10:59
  > Bob>It's on the nose. I got like some minty and creme de menthe notes on the palette. I thought it was creamy also, like Brent said, and lightly woody. And the finish, for me, it wasn't short, but it was just one note, wooden, but pleasant. Would you think, harm?
• 11:17
  > Harm>Well, I agree with, um, actually both you and, uh, Brent here, because for me, the mint wasn't on the nose, but more on the palate. The creaminess was there, but you've got that light mintiness.
• 11:28
  > Harm>Um, I got a little more cherry than vanilla and pepper than you got as well. Um, and the woodiness comes through as chocolate for me a little bit, but the finish is a little short. Other than that, it's a great everyday sipper.
• 11:42
  > Harm>Right?
• 11:43
  > Maury>That's just a characteristic.
• 11:45
  > Justin>Yeah.
• 11:45
  > Harm>Yeah, it's an every. It's an everyday good sipper.
• 11:47
  > Brent>Well, the nice thing about the union horse whiskeys is you can actually afford to drink them.
• 11:51
  > Maury>Really? Yeah, it's fantastic.
• 11:52
  > Brent>Yeah, they're. They're not expensive, you know, I mean, they're not, you know, 70, $8100.
• 11:58
  > Maury>So.
• 11:58
  > Justin>Well, uh, that's kind of what's turning into the business, is that they're buying every. All these, like, craft distilleries are buying secondary, and they're paying that price. Then they have to jack up the price they're paying for what they do to it. And, yeah, you know, how they're changing it and whatever, so.
• 12:13
  > Brent>But if you're making it like they are, you can afford to sell it at a reasonable price. And if you make a good, solid, decent whiskey, you know, you can afford to actually buy it and drink it.
• 12:24
  > Justin>Yes.
• 12:25
  > Maury>And what states is this, uh, union horse available in, do we know?
• 12:29
  > Brent>Well, I couldn't tell you because I don't work there, but it's fairly widely available, from what I believe, so no.
• 12:37
  > Harm>One'S approached me with it yet. But I'll ask around if we get in Florida.
• 12:40
  > Maury>Well, I think the packaging is beautiful. It's really nicely packaged. It looks like an upscale whiskey based on the packaging.
• 12:47
  > Harm>Oh, yeah.
• 12:47
  > Maury>And the bottle doesn't just, uh, the flu, the fluid doesn't disappoint.
• 12:50
  > Justin>Right. All their bottles are nice. There's. They're a rectangular shape, but they're.
• 12:55
  > Maury>They're heavy, they're square, they're classy. They got corks.
• 13:01
  > Justin>They squeak when you open them.
• 13:03
  > Harm>I wish people would just get away from natural cork, though. There's no reason to have natural cork and whiskey.
• 13:07
  > Maury>Oh, come on.
• 13:08
  > Harm>I've had tainted bottles.
• 13:11
  > Justin>There you go.
• 13:11
  > Bob>See, I love a fake cork.
• 13:14
  > Harm>Use synthetic cork. You'll never have TCA taint or a screw top.
• 13:19
  > Maury>But the amount of whiskeys that could TCA taint compared to wine is minuscule.
• 13:23
  > Brent>I've never heard you complain about taint in my life.
• 13:28
  > Brent>Hey. And we're back, and we were discussing the union horse straight bourbon whiskey. So you were complaining about cork, as usual.
• 13:38
  > Harm>You've had corked whiskey, I've had corked vodka.
• 13:41
  > Brent>Oh, I have.
• 13:42
  > Harm>Come on, there's cork. There's no reason.
• 13:45
  > Brent>But there are a lot of people that make a living doing it in Portugal, cutting the cork trees and stuff. I want to be the guy putting them out of business.
• 13:51
  > Maury>So, you know, I don't know, you can.
• 13:52
  > Harm>There's always gonna be need for cork for good wine.
• 13:56
  > Brent>But yeah, I mean, cherries on the nose, vanilla, a uh, little bit of char, some butterscotch.
• 14:06
  > Maury>Are we still talking about the same first whiskey?
• 14:08
  > Brent>Mhm.
• 14:09
  > Harm>Yeah, I got cherries. You guys did some. Bob did too.
• 14:13
  > Maury>Overly impressed by the cherries.
• 14:15
  > Justin>Yeah.
• 14:16
  > Brent>Brown sugar. Like buttered brown sugar, a little bit of mint.
• 14:20
  > Harm>That's exactly what I.
• 14:22
  > Brent>Again, solid whiskey. Um, I think a very good effort. Um, union horse straight bourbon whiskey. We're going to be rating you a, uh, well deserved three sips.
• 14:32
  > Brent>Interesting.
• 14:34
  > Brent>So that's going to take us to our next whiskey and we're going to have, ah, Justin, tell us about that one.
• 14:40
  > Bob>So we're going to talk about Union horse straight rye whiskey. It's 46.5% alcohol by volume, or 93 proof. This expression is handcrafted from 100% rye, mashed and barreled at a proof of 110, and aged up to five years in new Missouri Oak. I found the color to be light. It had a classic rye profile on the nose and heavy woody rye on the palette.
• 15:14
  > Bob>And the finish was medium and slightly tannic for me. What did you think, Mauryen?
• 15:20
  > Maury>I thought it was a beautiful description, Justin. I agree that there was a little bit of bitterness and tannin on the finish, um, that I wasn't overly excited about. Upfront. I thought it was nice. It had a lot of things you described. It was mouth coating. It was beautiful. It's well made. It was definitely, for me, not quite as balanced as the first whiskey. The first one was an all day sipper.
• 15:41
  > Maury>This one is a little more interesting, but it just needs a little something. I'm not sure it would be good in a rye Manhattan exactly. This would be nice in a cocktail, but, uh, not perfect for a, uh, straight, uh, sipper. What did you think, Brett?
• 15:55
  > Justin>Yeah. So on the palate, the one thing this reminded me of is that, you know, you poured yourself a cherry doctor pepper and you had it over ice, and then you kind of fell asleep. You fell asleep.
• 16:08
  > Brent>You woke up the tv going, you.
• 16:11
  > Harm>Know, I don't know if you've been awake this century, but the tv doesn't do that much anymore.
• 16:15
  > Brent>Some weird hour in the morning.
• 16:17
  > Justin>It is, it is.
• 16:18
  > Bob>And it's just doesn't go in for that cable.
• 16:22
  > Justin>Uh.
• 16:25
  > Brent>37 pounds of aluminum foil, baby.
• 16:28
  > Brent>Yeah, I'm old school.
• 16:30
  > Justin>You still got a little bit of a dry mouth, and you're like, well, I'm still gonna have a drink of it. And that's kind of what it reminded me of. I mean, there's some other flavors in there, but it reminded me of that cherry doctor pepper.
• 16:39
  > Brent>Yeah, definitely had a cherry doctor pepper.
• 16:42
  > Harm>See, both of you guys had me convinced. You and Bob had me convinced. But coming back to it, uh, that doctor pepper flavor is gone.
• 16:50
  > Harm>Kind of taste it again.
• 16:51
  > Brent>I didn't get it. I didn't get into pallet. I got on the nose.
• 16:55
  > Harm>Okay. I'm getting more orange peel.
• 16:58
  > Maury>Deep.
• 16:59
  > Bob>I get it. Yeah, I'm getting the dill.
• 17:01
  > Harm>Uh, there's not, there's not that. The whatever that, that there's a little bit of deal to flat doctor pepper thing was transient, I think. I don't think it's there anymore. But.
• 17:15
  > Bob>I, I think, I think this needs a jar of pickles, man.
• 17:20
  > Brent>Although, you know, everything needs a jar of pickles.
• 17:22
  > Harm>As we say in my house, roll tide. And, uh, there's nothing wrong with a flat doctor pepper. We've all been, we've all had that.
• 17:31
  > Maury>Don't rick our show, you hoser.
• 17:38
  > Brent>Yeah, there's definitely, I mean, I still get the flat doctor pepper on the nose, and I definitely get the dill on the top note. Yeah, it's not a, uh, you know, I mean, they're, they're making their stuff, so, you know, this isn't Indiana, but, you know, you get that dill with a lot of, with a lot of.
• 17:56
  > Harm>Rye and depend depends on the age. Four to five years. I think you get more dill than when you get older. Ryes.
• 18:03
  > Bob>Well, like, Missouri doesn't get that cold and they don't get that hot, so kind of tastes like that.
• 18:10
  > Brent>But on the palate, you know, you get that black pepper note. I still get a little bit that doctor pepper note.
• 18:16
  > Justin>Yeah. I mean, Missouri is still kind of on the same kind of plane as Kentucky.
• 18:21
  > Bob>Yeah. You know, so southern north, a little.
• 18:24
  > Brent>Bit of sweetness on the back palate, too. So it's definitely interesting. What you think, Maury?
• 18:30
  > Maury>Well, I said, um, like I said, it's well balanced. It's nice, and I've enjoyed it, but like I said, a little more tannic than the previous offering.
• 18:41
  > Brent>Arm, you got anything to add?
• 18:42
  > Harm>I've been adding to it.
• 18:44
  > Justin>Let's give it a rating.
• 18:45
  > Harm>We got eight whiskeys to go through, boy. Let's do this.
• 18:48
  > Brent>Well, we're gonna be doing the. We're gonna be giving the union horse straight, uh, rye whiskey. A well deserved three sips.
• 18:53
  > Brent>Interesting.
• 18:55
  > Brent>And that takes us to our next one from Union horse. We're gonna have Maury tell us about that one.
• 19:00
  > Maury>Why, thank you, Bob.
• 19:01
  > Maury>The next whiskey is the Union horse rolling standard four grain whiskey, clocking in at 46% abv. And for Justin and those who are mathematically challenged, that equates to 92 proof. This is made from a mash of barley, wheat, corn, and rye, aged no less than 18 months. Long time in both new and used Missouri oak barrels.
• 19:29
  > Maury>So this is an interesting whiskey. Again, it's got a similar copper penny color to it. It's got a really nice nose. The nose just is really interesting and fun, playful.
• 19:41
  > Justin>It's barley. It's really. You smell barley? Is that what it is?
• 19:45
  > Maury>It's trying to figure out why it's so unique.
• 19:48
  > Harm>It's not scotchy, but the barley comes out. And I'm getting, like, a little buttercream as well.
• 19:52
  > Justin>Yeah.
• 19:53
  > Maury>Okay. Thank you for clarifying the nose. The palate's nice. It's biscuits. It's mouth coating. Uh, it has a medium finish. Um, again, a beautiful whiskey. I think it's extremely well made. It does not taste as young, I must admit. I put it to my lips thinking, 18 months old. Oh, my God.
• 20:09
  > Justin>Right? That's what you're thinking.
• 20:10
  > Maury>It tastes mature. Yeah, it is mature.
• 20:13
  > Maury>Well beyond its years. And I think it's delicious. I think you should ignore the age statement and enjoy it. Harm, what do you think?
• 20:22
  > Harm>I agree with you. You said it. Well, you said it pretty much all.
• 20:25
  > Brent>It's no less than. They don't say that it's 19. They don't say it's 27.
• 20:29
  > Harm>It's barely legal.
• 20:30
  > Maury>But if they're saying that, you know, it's not five years old.
• 20:33
  > Brent>Yeah, exactly.
• 20:34
  > Harm>It's not five years old. But it actually, it, like you said, it tastes mature.
• 20:38
  > Brent>Yeah.
• 20:38
  > Harm>And it smells a little bit light, that barley note with the, like, I got, like, buttercream frosting. Uh, there's a little bit of muddled fruit. I just can't figure out what it is. Do you know what it is, Brent?
• 20:51
  > Justin>No. I'm getting some light lemon, light pepper. But, I mean, I had, you know, the. The one thing that these. We all have in common is that we're not. We're not really. We don't have any of those young notes to it. They're all very mature.
• 21:04
  > Harm>Yeah, there's not that green.
• 21:05
  > Justin>That green, exactly. It's none of that going on.
• 21:08
  > Brent>Getting a little bit of the citrus that Justin's getting. I'm picking up maybe like a little.
• 21:12
  > Harm>Bit of lime, but that's more on the palate to me than on the, on the, on the nose.
• 21:16
  > Brent>I'm getting more on the nose, on the palate, like.
• 21:18
  > Harm>Like the lime is hitting, like, the side of my tongue.
• 21:21
  > Harm>I have that in my mouth there.
• 21:27
  > Harm>I m hate to be spitting today, but I've got nasty acid reflux from last night.
• 21:32
  > Maury>Thanks for sharing. Mhm. I've got some tums you can have.
• 21:35
  > Harm>Um, I already did the Alka seltzer before I got here.
• 21:38
  > Justin>The other interesting thing was that this one and the first one were made at 92 proof, and then the second was made at 93 proof.
• 21:44
  > Justin>It's kind of like, why did they add that extra 1% if they were, like, going with a. You know, it was just interesting to look at and notice, you know, it was, uh, one of those things that.
• 21:54
  > Harm>You say, I guess the guy, the blender or the bottler is deciding on the proof, I guess.
• 21:58
  > Justin>Yeah, but it's just, you know, you think this is Brandy 92.
• 22:02
  > Brent>And then Brent's complaining he got one last proof of alcohol is what he's doing.
• 22:06
  > Justin>Well, of course that's not complaining about that.
• 22:08
  > Maury>Every half point matters. Yeah, yeah.
• 22:13
  > Brent>Wave him in.
• 22:14
  > Bob>Some go away on their own, you know.
• 22:15
  > Justin>Come on.
• 22:16
  > Harm>One thing I want to note that the finish on this is, is with air and water has gotten quite a bit longer than was initially.
• 22:22
  > Maury>Yeah, but it's still medium.
• 22:24
  > Maury>Yeah, it was short.
• 22:26
  > Harm>It's. It's coming. Going in medium to medium long now.
• 22:30
  > Maury>Okay, that's fair. I'll give you that.
• 22:33
  > Justin>This is just a nice whiskey. Nice. You know, it's a nice whiskey. It's nothing you really, you really have. Can't find anything wrong with it.
• 22:43
  > Brent>Here's the thing.
• 22:44
  > Maury>We're.
• 22:45
  > Brent>We're notoriously not four grain whiskey guys. Um, most four grain whiskeys, we're not big fans of. I mean, laws. Whiskey house makes fantastic four grain. I think we all aged, Taylor. We've all enjoyed that.
• 22:58
  > Harm>Well, I don't think you guys have had the hard truth four grain yet.
• 23:01
  > Harm>That's fantastic as well.
• 23:02
  > Brent>I've had it, but we haven't done it on the show.
• 23:04
  > Maury>But Bob's right, as a general sweeping.
• 23:07
  > Harm>We'Re not a four grain exactly.
• 23:09
  > Brent>Usually four grains again, like there's the outliers, there's that, there's, there's owls and everything they make out in Colorado, which is fantastic. But we're not big four grain, guys. This is a really good four grain, which just shows you you can make good for grain.
• 23:22
  > Harm>Yeah. I would like to take this a little older. Just a little.
• 23:26
  > Brent>Oh, yeah. Give this another two or three years in a barrel. I think this is going to be fantastic.
• 23:30
  > Justin>I don't even, I mean, it's really nice right now.
• 23:32
  > Brent>Yeah, it's really nice. Yeah. I mean, you pour this, I'll drink it. I'm happy with this.
• 23:37
  > Harm>I just think, great. A couple more years to give more viscosity and you can. And the, even though the proof might be higher, won't taste as hot.
• 23:45
  > Maury>Mhm.
• 23:45
  > Harm>I think just a couple more.
• 23:47
  > Brent>I think you might get a little more mouthfeel out of it. Yeah, for sure. But I mean, to me it's just the nose is sweet. I get that little bit of water in the back.
• 23:58
  > Maury>Mhm.
• 24:01
  > Brent>And it's, I want to say it has a typical four grain palate, but it's not typical. The fact that.
• 24:07
  > Justin>Yeah.
• 24:08
  > Brent>If you hand this to me, I'm going to go, that's a four grain, but it's a really. Well for grain, it's creamy.
• 24:17
  > Brent>I've got some fruit in it. I get some pepper in it.
• 24:19
  > Harm>They don't give them, uh, they don't tell us the percentage on the mash bill, do they?
• 24:22
  > Brent>It's got a nice, I don't have the mash bill. No, it's, it's got, it's got a nice sweetness, so well. But I'm with harm, I think, I think the finishes is, you know, going medium to medium long at this point.
• 24:33
  > Brent>For me, I think with air, the finish is actually getting a little bit longer.
• 24:37
  > Harm>See, I think what I don't like about most foregrounds is they use too much wheat or something. The wheat throws it off. Yeah, maybe they, they handled the wheat and the barley really well here.
• 24:44
  > Brent>Yeah, yeah. I mean, this one's, this one's really, this one's really tasty. So, uh, we're going to be giving the union horse, uh, rolling standard four grain whiskey forceps.
• 24:55
  > Brent>That's classified.
• 24:57
  > Justin>Well, Bob, won't you tell us about the next one?
• 25:01
  > Brent>No.
• 25:01
  > Justin>Okay. Well, then we'll move on.
• 25:04
  > Brent>So our next one is the union horse barrel strength rye whiskey.
• 25:09
  > Harm>Here's your proof. Boy, look at you, Brent. He's grinning.
• 25:13
  > Justin>No, but I'm just saying that I was just noticing that they were 92, 93, 92. Like, why were they not all the same? That's. But go on, Bob. Gone.
• 25:22
  > Brent>Well, this is handcrafted from a 100% rye mash bill, barreled at 110 proof and aged in new Missouri Oak, bottled, uncut and unfiltered again, always something that we always enjoy.
• 25:36
  > Harm>Um, 56.15 abb.
• 25:38
  > Brent>56.15 112.3 proof. So on the nose, the first thing that jumps out to me is the mint.
• 25:51
  > Brent>A little bit of that, just a slight bit of the dill under the mint, a little brown sugar. Like buttered brown sugar.
• 26:00
  > Brent>Mmm.
• 26:01
  > Maury>Mhm.
• 26:02
  > Brent>And on the palate.
• 26:06
  > Maury>Mmm.
• 26:10
  > Brent>On the palate, it's very front palette for me.
• 26:15
  > Justin>Very front.
• 26:16
  > Brent>Very, very front palate. Teeth, tip of the tongue.
• 26:19
  > Brent>That wood tannin definitely comes out.
• 26:24
  > Brent>Definitely get a good bit of the barrel char.
• 26:27
  > Brent>Um, you know, your standard rye profile. A little bit of that spice, a little bit of that pepper, a little bit of that dill. Um, yeah, I like this one. Would you think, Brent?
• 26:38
  > Justin>Yeah. You get a, on the palate there. I get that spiciness right up front. Big kick of like the pepper and clove up there along with the wood tannins.
• 26:46
  > Justin>And it's, it's really nice. My, the downfall is, doesn't cover your entire palate, but, but you enjoy it so much on the front of your palate that it doesn't really matter. You still get that really nice long finish to it. Um.
• 27:02
  > Justin>Gosh, they're doing it right. I mean, I don't know what to say about it because it's really enjoyable.
• 27:07
  > Harm>Just needs age. I think age will bring that mid palate and back.
• 27:10
  > Brent>Wow.
• 27:11
  > Harm>Right?
• 27:11
  > Brent>Yeah. Ah. If this thing went all the way, this, this thing would be at least another point. Point and a half maybe, for me.
• 27:18
  > Justin>Yeah.
• 27:18
  > Brent>I mean, it's a good whiskey, but.
• 27:21
  > Maury>I, I'm a little contrary to brand. I don't get all that upfront spice and stuff. To me, it's a light whiskey. It's an easy sipper. It's a lot like number one for the right one. Yes, I did.
• 27:31
  > Brent>It's light.
• 27:32
  > Harm>That's it. Burned my nose hairs.
• 27:34
  > Brent>Yeah.
• 27:34
  > Maury>Oh, no, I was expecting more. No, I was expecting a lot more. It's about proof.
• 27:39
  > Brent>Give him the correct bottle.
• 27:41
  > Harm>Give him the, give him the correct. Make sure he's got the right one.
• 27:43
  > Bob>Yeah.
• 27:44
  > Maury>For me, it was like it didn't taste, it didn't drink like the proof was.
• 27:48
  > Justin>Dump that out and pour this one.
• 27:50
  > Maury>All right, let's dump it out. Let's try it again.
• 27:54
  > Maury>Um, but honestly, I liked it, but I just was expecting more spice, more of everything at barrel proof.
• 28:02
  > Brent>Remember when we were passing the bottles? They got out of order. And remember where they got out of order?
• 28:06
  > Maury>I got them in order from Brent, and I can't vouch for that.
• 28:10
  > Brent>And see what you think.
• 28:15
  > Maury>It's delicious, but I don't get a lot of that spice.
• 28:20
  > Harm>Seriously.
• 28:20
  > Maury>I think it's a light, easy going Justin.
• 28:23
  > Harm>Do you agree with him? Are we gonna have to ostracize you both?
• 28:26
  > Bob>No. Um, on the nose.
• 28:29
  > Justin>Just you.
• 28:29
  > Bob>You're Sean Damari on the nose. I got, like, absinthe, cream soda, wooden. On the palate on this one, it was a big rye hit.
• 28:40
  > Bob>Um, and spearmint chewing gum. And the finish was long and hot for me.
• 28:46
  > Harm>I like the spearman chewing gum note.
• 28:47
  > Justin>Yeah, that was, uh.
• 28:48
  > Harm>That's a good note.
• 28:49
  > Justin>That was a good note.
• 28:49
  > Maury>But it was long and hot. The finish, long and.
• 28:52
  > Brent>Huh.
• 28:52
  > Bob>Hot, baby.
• 28:53
  > Harm>I thought the finish was better than the nose.
• 28:56
  > Harm>Like, to me, it burned my nose hairs.
• 28:57
  > Maury>Yes, it definitely. Were you implying on the nose?
• 29:00
  > Harm>I agree on the palate. It's a good burnt on the palate. It's not overly hot. I think it's great.
• 29:07
  > Maury>No, I thought it was light on the palate.
• 29:11
  > Maury>Maybe just too many high proof whiskeys today.
• 29:13
  > Harm>Yeah, you're burned out, dude. I added water to it. It's still hot enough for me. It's fine.
• 29:19
  > Harm>Nope.
• 29:20
  > Bob>Morris been partying like a rock star for six weeks.
• 29:23
  > Maury>Yeah, well, uh, you know, he's been drinking that, Jesse.
• 29:27
  > Brent>Drinking beta dyeing in the or when he's working. Explains why his tongue's all orange. So.
• 29:34
  > Maury>Hilbert. Oh, here I come.
• 29:35
  > Brent>Yeah, exactly. Well.
• 29:38
  > Maury>Go to carmines yet?
• 29:39
  > Bob>No.
• 29:40
  > Justin>So what are we gonna rate this one?
• 29:42
  > Brent>Well, we're gonna rate the union horse, uh, barrel strength rye whiskey. A well deserved three sips.
• 29:48
  > Brent>Interesting.
• 29:48
  > Harm>I think it deserves higher, but, yeah, there's, ah, there's. There's some just. There's some dissension among us.
• 29:55
  > Justin>No, but they were all.
• 29:56
  > Harm>They were.
• 29:57
  > Justin>They were all good. I mean, it was like. Yeah, you know, nobody said the word young like it was. You know, some of these times we have to get the word young in there and stuff. Oh, no.
• 30:06
  > Brent>Yeah, and and whenever we get a new whiskey and we haven't had, we.
• 30:09
  > Harm>All go, uh, yeah, it's.
• 30:12
  > Harm>There was not a green note in.
• 30:14
  > Maury>One of these, but. All right. Probably buy all four of these whiskeys for less than any one of the next four whiskeys. Yeah.
• 30:21
  > Brent>And again, yeah, I know we're not.
• 30:24
  > Maury>Talking about cost, but if you want to talk about value, these are entry level whiskeys in terms of price, but they are mature whiskeys. They're now available.
• 30:32
  > Maury>And for the money, I think the bang for the buck on these whiskeys is off the chart. I can't overemphasize the bang for the buck. Anybody can make a great hundred dollar whiskey or $500 whiskey.
• 30:44
  > Brent>Oh, yeah.
• 30:45
  > Maury>But to make a beautiful whiskey that you can enjoy all day long for sub $50 is amazing. And I think, I don't know the price on these, but these are inexpensive. If you find them, if you see them, buy them, um, enjoy them, don't regret it. Just sip on them.
• 31:02
  > Brent>Well, we also did, in a prior show, when we did the american single malt show not too long ago, I pulled one of the bottles they sent us, which was their american single malt, and that also, everyone was very happy with. Was it the best one we'd ever had? No, but was it a, uh, solid, well done whiskey, but well worth the money?
• 31:22
  > Maury>Yeah, there's a lot of things you buy and you'll say, this is a good $40 bottle. You put 120, but for the money, these are.
• 31:28
  > Brent>Well, yeah, and that's, that's, I think the key here, you know, I think the key here is, is they're making good, solid whiskey and they're not putting out, you know, some immature, unaged, um, you know, a lot of newer brands are putting out stuff that tastes like it was made last week.
• 31:46
  > Maury>So far, it's a challenge. It's a barrier to entry to the industry.
• 31:50
  > Harm>I have to kick stuff out of the store all the time. People bring me young, no name brands there that they, they, they try to push stuff out too early.
• 32:00
  > Brent>And I tell people when they come, when I talk to them for the show all the time, because I'm, you know, sourcing all these whiskeys. I'm like, man, anything interesting? Anything new? Anything we haven't had, man, send it. We're curious as heck.
• 32:11
  > Brent>We love new stuff. I mean, we did recently, we did with, uh, Switzerland whiskey.
• 32:18
  > Harm>We've got.
• 32:18
  > Brent>I've got some other stuff coming from up north, so, yeah, these guys are doing it well.
• 32:25
  > Brent>Hey, and we're back, and we just finished talking about the whiskeys from Union horse. Great, great value, great whiskey. If you see them, grab them off the shelf. So we're going to go on to our next whiskey, and we are going to have harm tell us about that one.
• 32:38
  > Harm>Well, thanks, Bob.
• 32:38
  > Harm>Our next four whiskeys are from a distillery you may not have heard of. It's a. Ah, it's a little thing called Jack Daniels.
• 32:44
  > Harm>This is the Jack Daniels distillery series.
• 32:48
  > Harm>Straight Tennessee whiskey, Oloroso Sherry Cask finish, 45% abv or 90%, uh, 90 proof. Sorry. 80% corn, 12% malted barley, 8% rye. The Jack Daniels distillery series is an experimental series that is only available in Tennessee for this is the 12th release in the series, the folks at Jack Daniels took a charcoal mellowed straight Tennessee whiskey and fill it into new charred american white oak barrels. And once fully matured, they finish in Oloroso Sherry casks for an additional three years, uh, selected by the whiskey taster Randall Fanning, who recently retired nearly, after nearly 50 years with the brand.
• 33:25
  > Brent>Well done, sir.
• 33:27
  > Harm>So, uh, this is a beautiful deep red brown color. The nose is super pretty, but it's got this weird, like, funky thing to go on, like this older, dusty thing, and, like, a little sulfurous note that could be coming from those Oloroso casks. Uh, uh, the corn seems to be shining through on it. Let me try another palette.
• 33:48
  > Brent>It's got a nice reddish hue to it from that sherry.
• 33:53
  > Harm>So, uh, it. This is a little bit unbalanced for me. It's. It's got beautiful Jack Daniels note, but the corn is overbalancing the Oloroso. It's. It's like you soaked corn in wine, and it's got a long, long, woody finish.
• 34:12
  > Harm>And it's good, but not my favorite one they've done. Brent, what do you think about.
• 34:17
  > Justin>Yeah, that when you say that corn soaked in wine, that's kind of what I got it as well. It was like, uh, it was unbalanced.
• 34:25
  > Justin>It just didn't hit the right notes for me. I don't.
• 34:28
  > Justin>It's not. It's not overly. Oh, Olaroso. You don't get that. You know, it hasn't been overdone like that. A lot of times we talk about the balance.
• 34:37
  > Harm>Yeah. Stuff this easy to do, too much wine finish. Yeah, they didn't do too much here.
• 34:41
  > Justin>Just. It just seemed like it didn't work.
• 34:44
  > Maury>It's right.
• 34:45
  > Justin>Like, it's like I was expecting. I was like, oh, we've had some.
• 34:48
  > Justin>We've been really. Couple really nice ones of this Ola Roscoe, and I just didn't get it here. This one was like, uh, off the mark for me, but. And it wasn't off the mark for everybody.
• 34:57
  > Maury>No, I I'm going to be contrary.
• 35:00
  > Harm>I thought it was totally aroused as soon as you said Jack Daniel, I was totally aroused.
• 35:04
  > Maury>Buy the whiskey. I love Oloroso. I love sherry cask finish. I thought it was beautiful arouse. I thought it was well rounded. I thought it was balanced. I just.
• 35:16
  > Maury>I loved everything about it. Um, I just think it's a really nice expression. The only thing, if I had to dig deep for a criticism, would be, it doesn't have Jack Daniels heritage flavor. You don't. You couldn't.
• 35:30
  > Justin>If you gave this to you, you would never say, this is. You would never be able to pick it up. This is Jack Daniels. And I think that's kind of one of the reasons why, you know, I kind of feel like that is I just don't get that.
• 35:39
  > Maury>It's a shared whiskey, but I couldn't tell you where it came from by drinking it.
• 35:43
  > Justin>Right.
• 35:44
  > Maury>And so in that respect, it's incognito. It's Jack incognito. But I thought for what it was, it was delicious.
• 35:51
  > Brent>But there's. But there's nothing wrong with that.
• 35:53
  > Justin>No.
• 35:53
  > Maury>You know, it does everything.
• 35:55
  > Brent>Doesn't have to taste like Jack. The point is, is you're trying to do some finishes and stuff, and. And. And that's fine. That. That's perfectly acceptable.
• 36:02
  > Maury>And thank you for clarifying that 100%. Just clarifying that if you're looking for Jack with a hint, like they talk about Tennessee Jack with a hint of you. This is not Jack with a hint of.
• 36:14
  > Brent>If you're curious and you're looking to experience some different whiskey flavors, this is for you. If you're looking for Jack, if you're a jack, old number seven guy, this is not for you.
• 36:23
  > Maury>Correct. It doesn't have the jack on number seven.
• 36:26
  > Maury>Lineage and heritage in the palate.
• 36:28
  > Maury>But if you're the guy with Daniel.
• 36:30
  > Brent>Shirt, the Jack Daniels hat, the Jack Daniels throw rug, and your Jack Daniels room, you buy this and put it on the shelf, because you just collect stuff. This is not the whiskey for you to drink.
• 36:39
  > Maury>Correct.
• 36:40
  > Brent>What do you think, Justin?
• 36:42
  > Bob>I don't agree. I, um, think there's a lot of, like, the color is jack number seven on the nose. The only difference I got from number seven, like, a little bit of black cherries, brown sugar, lime candy.
• 36:56
  > Brent>I get red out of this.
• 36:59
  > Brent>Yeah, that I'm getting.
• 37:01
  > Harm>What did you get?
• 37:02
  > Maury>Reddish color.
• 37:03
  > Brent>What a rubiness to that stepchild.
• 37:07
  > Harm>I thought he said radish.
• 37:08
  > Brent>No, red ish.
• 37:09
  > Justin>Yeah.
• 37:10
  > Harm>Rat redo. Radish is good for the color, but radish, yeah.
• 37:14
  > Brent>No, no.
• 37:15
  > Bob>On the palate.
• 37:16
  > Harm>Daikon am m I getting daikon?
• 37:17
  > Brent>Yeah.
• 37:18
  > Bob>I got doctor brown's black cherry water down. Um, the finish was a little muddled and woody, but I think this is, this tastes like 85% like Jack Daniels number seven to me, which is very light influence of all.
• 37:35
  > Harm>I can make that happen. If I take a really tiny sip and then just let it and just, like, play with it between the tongue and the roof of my palate, and I'll get what you're saying, but if I take a bigger sip, it's not the way.
• 37:46
  > Bob>All right, I'm gonna take a gulp.
• 37:47
  > Maury>I think harm's right. You're right, Harm. If you take a teeny little sip and play with it, you feel like you're drinking jack.
• 37:53
  > Harm>It's been like a big gulp, and.
• 37:56
  > Bob>I see what you guys are saying.
• 37:57
  > Brent>But I don't know normally about his tongue in the tip of his mouth and playing around.
• 38:06
  > Harm>Yeah. If you take a really tiny sip and just, and just, like, play with it. But just between the.
• 38:12
  > Brent>No, no, no, no. Talk about your tongue more.
• 38:17
  > Justin>You've never taken a little tiny siphenhe of anything.
• 38:19
  > Harm>Yeah, yeah. You. I can get the flavors he's talking about, but if a normal, a normal. A man size sip.
• 38:25
  > Bob>Fair enough.
• 38:28
  > Brent>I think it was. I think it's interesting. I think that, uh, don't.
• 38:34
  > Harm>I didn't break anything.
• 38:35
  > Brent>You close. I think it's interesting. I think it was definitely an interesting experiment.
• 38:40
  > Harm>Um.
• 38:43
  > Brent>I don't get as much of the Oloroso finish on it as I was expecting.
• 38:47
  > Maury>Well, it's definitely an over Oloroso. Yeah.
• 38:49
  > Justin>No, right.
• 38:50
  > Brent>And that's what, usually people who aren't used to finishing overdose will overdo it. So I think it was well done. I think it was interesting, and I wouldn't turn my nose up at it. So we're going to rate the Jack Daniels distillery series straight Tennessee whiskey over us. A finish well to serve three sips.
• 39:09
  > Brent>Interesting.
• 39:11
  > Brent>So that's going to take us to our next. We're going to have Brent tell us about that one.
• 39:15
  > Justin>Thanks, Bob.
• 39:15
  > Justin>Um, so this next one is the, uh, Jack Daniels distillery series twice barrel Tennessee straight rye whiskey. It's 53.5% abv or 107 proof, 70% rye, 12% malted barley, and 18% corn.
• 39:32
  > Justin>This is the 13th release of the distillery series that takes Jack Daniels fully matured Tennessee straight rye whiskey and finishes it in the second new charred american white oak barrel for an additional two and a half years, selected by whiskey taster Jason Marski.
• 39:49
  > Justin>So get that. Nice, uh, you get that nice, nice color to it. Nice, nice, uh, copper penny, dark copper penny color to it.
• 40:00
  > Justin>On the nose, I got some spicy oak, a little bit of dillenne. The oak comes back again. Just a touch, touch, touch of vanilla on the palate. I get some baking spice. The oak vanilla, I get a little bit of nuttiness to it.
• 40:20
  > Justin>Revisiting this, man, I love this one. I mean, I just absolutely love this one. This has got that. This has got everything a person wants in a, in a, you know, in a whiskey.
• 40:32
  > Brent>Here I, when we open, flavor that dusty funk nose to it, like, like an older whiskey, dusty old bottle. But it's got, it's got lovely. Like harm said it, he picked it out. It has that pecan, that bitter astringency from the pecan.
• 40:49
  > Justin>Yeah, that's that nuttiness.
• 40:50
  > Harm>Yeah, that cons and dark chocolate. That's why I said before, off the air.
• 40:53
  > Brent>Just a long finish on this. Just really well done, man.
• 40:57
  > Justin>I love this one.
• 40:58
  > Brent>Yeah, I dig this one.
• 40:59
  > Harm>The problem is, we've spent so much time talking about the weird stuff. We don't have much time for the last three. We just gotta keep moving.
• 41:05
  > Brent>Oh, we got time.
• 41:06
  > Maury>We got time.
• 41:06
  > Brent>Yeah. Well, we got a little bit of time.
• 41:08
  > Maury>Well, I thought this, uh, no, we don't have to, but this whiskey, when I first poured it, I thought was a little off balance. It seemed a little over oaked, but with patience, which I stress on the show all the time. Patience. A little bit of patience, a little bit of air. I didn't appreciate it improving with the, uh, water, but I appreciated the air.
• 41:28
  > Brent>The water didn't do anything for me, but the air absolutely did it.
• 41:31
  > Maury>Yeah. For me, it went from a four to five. I really thought that this whiskey was just okay and a little bit off balance, but had a lot going for it. Just wasn't imbalanced, but with a little bit of air, it's fantastic. I think they knocked it out of the park with this one. Be patient. Don't drink it the second you pour it.
• 41:49
  > Brent>Well, we're going to be giving the Jack Daniels distillery series twice barrelled Tennessee straight rye whiskey. A well deserved forceps.
• 41:57
  > Harm>Poor Justin get to say nothing.
• 42:00
  > Brent>It's, uh. Okay, well, he's gonna talk about the next one.
• 42:03
  > Bob>I talk about the next one. Exactly. We're gonna talk about Jack Daniels twice barreled special release heritage barrel rye whiskey.
• 42:11
  > Bob>50% alcohol by volume or 100 proof. It's 70% rye, 18% corn, and 12% malted barley. This expression was a late 2023 limited edition special release and features Jack Daniels Tennessee rye whiskey that was charcoal melatonin before aging in new handmade american white oak barrels for at least five years. It was then aged over two years and uniquely crafted heavy toast heritage barrels from the Jack Daniel cooperage. Um, the color was like, ah, medium light brown. The nose had a nice funk to it. Um, the palate, I had some, like, nice raisins and dark fruit, along with some classic bourbon flavors.
• 42:54
  > Bob>And, um, the finish was nice. What did you think, Harmit?
• 42:59
  > Harm>I'm just in awe of this one. It's gorgeous. It's. It's. It's like the last one, but just a little bit lighter with the nuts. It's more, uh, orangey.
• 43:08
  > Maury>You know what, this would. Whiskey would do better with about ten or 20 more points of proof. This whiskey was phenomenal, but it's a little bit muted, and I hate the fact that it's only 100 proof.
• 43:21
  > Brent>Oh.
• 43:21
  > Maury>But I think if this were 120 proof, it'd be a home run. It'd be a ten out of 610 out of five.
• 43:29
  > Harm>I still like it. I still think it's.
• 43:32
  > Maury>I think it's delicious.
• 43:34
  > Harm>What do you think?
• 43:37
  > Justin>This one I really enjoy. It's. It's just. It just coats your entire mouth, and you get it from front to back. Everything is there.
• 43:47
  > Justin>Smooth, uh, little creaminess to it.
• 43:51
  > Justin>Gosh, I'm trying to find something wrong with it. I really can't. It's just. I'm enjoying.
• 43:57
  > Maury>It's amazing.
• 43:58
  > Justin>I'm enjoying it.
• 43:59
  > Maury>Yeah, it's amazing. But it would be eleven. It would go. It would be flavor up to eleven if they just hinted a couple more points of proof.
• 44:05
  > Brent>I think the biggest flaw in it is the size of the sample they sent.
• 44:09
  > Justin>Well, that is a flaw.
• 44:10
  > Brent>That's what I think is the biggest flaw.
• 44:13
  > Maury>That is a very small sample, and I'm sorry to say that, although I'm appreciative of them sending a sample could.
• 44:19
  > Brent>Have sent a 55 gallon drum.
• 44:20
  > Maury>I'm just saying a 750 would be more than acceptable.
• 44:25
  > Brent>175 would be even better. Yeah, this one was just. This one was. This one was special. This one was absolutely special.
• 44:33
  > Maury>But all their heritage series have been really pretty spectacular.
• 44:36
  > Maury>If you see the word heritage and Jack Daniels in the same sentence, well, just buy it.
• 44:40
  > Brent>If you see heritage and Jack Daniels and Rye.
• 44:44
  > Brent>Absolutely.
• 44:45
  > Harm>Explain to me the Heritage series again. Are they using huge barrel?
• 44:48
  > Maury>No, it's a brand new extra barrel that they're adding in with extra toast, etcetera, etcetera. And they're finishing in this heritage barrel.
• 44:57
  > Harm>So it's. It's a virgin barrel that they call a heritage barrel.
• 44:59
  > Maury>Correct.
• 45:00
  > Harm>Okay, that's fine.
• 45:01
  > Maury>Well, uh, we're going to be giving.
• 45:02
  > Brent>The Jack Daniels twice barrelled special relief. It's a long one. Hold on. Jack Daniels twice barrelled special release heritage barrel rye whiskey. A well deserved five cents.
• 45:14
  > Harm>I disagree. Dissent.
• 45:16
  > Brent>So that takes us to our last whiskey, and we're going to have more. Tell us about that one.
• 45:21
  > Maury>Thank you, Bob.
• 45:22
  > Maury>The last and final whiskey for the day is jack Daniel single barrel barrel proof rye whiskey.
• 45:27
  > Maury>Coming in at 58.65% abv, or 137.3 proof.
• 45:34
  > Harm>Whoa.
• 45:35
  > Brent>That'll make you happy.
• 45:36
  > Maury>This annual special release single barrel proof rye celebrates the early craftsmanship of the Jack Daniel distillery.
• 45:44
  > Maury>Honest string, at honoring a time when the american whiskey was often high rye in content and offered at barrel strength.
• 45:54
  > Maury>I just wrote three letters.
• 45:56
  > Brent>Wow.
• 45:57
  > Maury>Wow. This is a six on a scale of, uh, zero to five. I love this whiskey. It's got a beautiful copper color. It's got an amazing nose.
• 46:09
  > Maury>It's got an amazing palette. Um, a finish that goes on forever and ever.
• 46:14
  > Maury>Jack Daniels. Please send me a 55 gallon drum, and I will be forevermore your hero and your fan, Justin.
• 46:24
  > Bob>So I found that the nose was creamy and pleasant, not too rough. You have no idea what kind of proof this had. Um, the palette. When you take a little sip, it's pretty manageable. If you take a man sized sip, like harmit says, it's huge heat.
• 46:42
  > Bob>Rye as bright, vibrant. It'll change your mood. And the finish is long, long, long.
• 46:51
  > Justin>Yeah, this, um, I mean, I got cherries, pepper, wood, uh, burnt brown sugar, like a burnt vanilla.
• 46:59
  > Justin>Like, it's just like all these great flavors just coming in together on your. On your palate, and it's, you know. Yeah. Drop the mic here.
• 47:07
  > Brent>Dark toffee, dark cherries, um, burnt brown sugar, a little bit of butter, just. And the. The oak tannins just grab you and. By the throat and shake you.
• 47:21
  > Justin>This is.
• 47:21
  > Maury>Well, that's a little overdramatic. I wasn't shaking, but I was.
• 47:26
  > Harm>You were around. I feel unsafe in this room.
• 47:32
  > Brent>Back now that he's went so far, is what he's doing.
• 47:35
  > Brent>Yeah.
• 47:36
  > Harm>Yeah, he was. He was. He was on the edge for a while.
• 47:39
  > Justin>If you find this on the shelf.
• 47:40
  > Harm>Yeah.
• 47:41
  > Maury>You.
• 47:41
  > Justin>You know, you call us and let us know about it, and so that we're able.
• 47:45
  > Maury>Here's the thing.
• 47:46
  > Brent>Yeah. If you. If you drink it, you don't like it, you please.
• 47:50
  > Justin>Yeah, I wouldn't even bother.
• 47:53
  > Harm>Don't even open it.
• 47:54
  > Justin>Don't open.
• 47:55
  > Harm>Yeah, yeah, yeah. So you don't want this?
• 47:57
  > Justin>You'll feel better.
• 47:58
  > Brent>I've said it before and I'll say it again. I mean, they make a lot of whiskey at Jack Daniels. Make a lot of great whiskey at Jack Daniels. But honestly, if they called me tomorrow and said, we're making nothing other than barrel proof rife, from now on, I'd go, yay. Cause honestly, it's just like, I mean, for a company that never made rye for a hundred plus years, uh, they just hit the ground.
• 48:19
  > Maury>350 years. They had this one mash one, and.
• 48:22
  > Brent>Then they went, let's make some rye, and just knocked it out of the park. I mean, we've picked.
• 48:28
  > Brent>I've picked a couple of barrels of barrel proof rye. Brent is going to pick. Going to pick some barrels very shortly. Just, oh, so amazing. Just so amazing. Well, we're going to be giving the Jack Daniels single barrel, barrel proof rye a well deserved five sips.
• 48:45
  > Maury>Can we make one exception? Give it six.
• 48:47
  > Brent>And that's why we're giving it five as. Because we don't have six on the soundboard. So this one is special.
• 48:54
  > Harm>Would you just put some ice on him so I can leave here safely?
• 48:57
  > Brent>Well, that's all the time we have for today.
• 49:01
  > Brent>I want to thank our ho. Thank you. Should be thanking me. I want to thank our hugos for joining us today. Thank you, Brent.
• 49:06
  > Justin>Well, thank you, Bob. That's for, you know, for sourcing these great, uh, little.
• 49:10
  > Brent>It is not a bad day in the basement. Thank you, Maury.
• 49:14
  > Maury>No, uh, no, Bob, I must thank you. I am orgasmic.
• 49:18
  > Brent>Somebody put a hose on Maury, please. Thank you, Justin.
• 49:22
  > Bob>Thank you so much. What a great day in the basement.
• 49:24
  > Brent>And thank you, Harm.
• 49:26
  > Harm>I'm leaving before I get, you know, molested more. Thank you. Yeah, thank you. This is great.
• 49:32
  > Brent>Yeah, this was not a bad day. So, uh, for suds and smokes, this is made man. Bob, we thank you for joining us. And remember, life is too short to drink bad whiskey. And fortunately, that's not something we've had to do today, so. Yahoo.
• 49:46
  > Justin>Yeah. No bad whiskey today.
• 49:50
  > 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.
• 50:00
  > Brent>Tap, tap, tap a roo.
• 50:02
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• 50:58
  > Announcer>This has been a one tan hand production of sip suds and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys. We'll see you all next time.