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Wine lovers crossover · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds and smokes.
• 0:04
  > Brent>Here are the whiskies we're going to be discussing today. From cedar Ridge, we have the cedar Ridge quintessential special release wine club. First meeting, we have Duncan Taylor the octave single malt scotch whiskey 2008 altmore. We have Duncan Taylor single class, uh, single cask, Glen Alachi 14 year Sherry cask single malt scotch whiskey.
• 0:27
  > Brent>Duncan Taylor, single class get, uh, Glenn Todgers 14 year Sherry single cast malt whiskey. And from bemore, we have the Bemore 18 year and the Bemore Master Selection 3rd edition 22 year Aston Martin special release single malt scotch whiskey.
• 0:47
  > Justin>Say that three times.
• 0:48
  > Brent>It comes with. It comes with a car.
• 0:50
  > Justin>Yay.
• 0:51
  > Brent>Nice.
• 0:52
  > Harm>Yeah.
• 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
  > Harm>Why?
• 1:22
  > Announcer>Because that's where the good stuff is. It sips, suds and smokes with your smokin toast. The good old boys. And now it's sippin time.
• 1:53
  > Justin>Foreign.
• 1:59
  > Brent>Yes, it's sipping time again. Welcome to this sips episode where everything good in life is worth discussing.
• 2:04
  > Harm>Except sexy time. We never discuss sexy time.
• 2:07
  > Brent>Not with you we don't.
• 2:08
  > Harm>I. Look, I.
• 2:09
  > Brent>Your wife. Your wife doesn't discuss it with you.
• 2:12
  > Harm>All right, whatever. I, I try to bring it up in a neutral setting.
• 2:17
  > Brent>This is not neutral. Yeah, no, we're all guys. We don't want to hear it.
• 2:24
  > Harm>How are your toes up?
• 2:25
  > Brent>This is one, uh, hour show which is already in the toilet at 128. So that's good.
• 2:31
  > Justin>Um.
• 2:34
  > Brent>So this is made man Bob. Joining me today are made man Brent.
• 2:38
  > Justin>Thank you. There's no, no chance of redemption on today's show, that's for sure.
• 2:42
  > Brent>Nope. And good old boy arm.
• 2:45
  > Harm>Thanks for having me, Bob. I will refrain from discussing the sexy time for the show.
• 2:51
  > Brent>And good old boy Justin, it's a.
• 2:53
  > Bob>Pleasure to be here. We'll see how it is at the end of the hour.
• 2:55
  > Brent>Yeah. Uh, yeah, odds aren't looking good.
• 2:59
  > Harm>Sure.
• 3:02
  > Justin>Odds are not good.
• 3:03
  > Brent>Well, our sip segments are all about wine, distilled spirits, tea, coffee, and anything else you can sip. And here are the whiskeys we're going to be discussing today. From cedar Ridge, we have the cedar Ridge quintessential special release wine club. First meeting, we have Duncan Taylor the octave single malt scotch whiskey, 2008 altmore, we have Duncan Taylor, single class, uh, single cask Glen Alkey 14 year Sherry Cask, single malt scotch whiskey, Duncan Taylor, single class.
• 3:34
  > Brent>Uh, Gwen Todgers 14 year Sherry single cask malt whiskey. And from Bemore, we have the Bemore 18 year and the Bamore Master Selection 3rd edition 22 year Aston Martin special release single malt scotch whiskey.
• 3:53
  > Justin>Say that three times.
• 3:54
  > Brent>It comes with. It comes with a car.
• 3:56
  > Justin>Yay.
• 3:56
  > Bob>Nice.
• 3:57
  > Brent>Yeah, it's a Matchbox one.
• 4:00
  > Harm>When you buy the Aston Martin, do you get a bottle of this whiskey?
• 4:04
  > Brent>I didn't, but, you know, that's just me.
• 4:06
  > Justin>You got to ask.
• 4:08
  > Harm>Yeah, yeah.
• 4:09
  > Brent>Well, let's have, uh. We're going to be rating all these whiskeys on our normal sips, ratings of 1 to 5. We're going to ask Justin to pick one of from one to five and tell us what it is.
• 4:20
  > Bob>Two sips.
• 4:20
  > Harm>Aha. Noise. But what else do you have?
• 4:27
  > Brent>Sounds like he had a seizure. You all right, Beavis?
• 4:30
  > Bob>I did, but I'm going to power through it.
• 4:33
  > Brent>It's okay. Okay, Beavis.
• 4:35
  > Harm>Ah, my liver, my liver, my liver, my liver.
• 4:39
  > Brent>Yeah, settle down.
• 4:40
  > Justin>And speaking of liver, like me every weekend.
• 4:43
  > Harm>Yes. Yeah, you know what, Liver, man up. You can take it.
• 4:48
  > Brent>I sold mine in college for beer money, but that was just me.
• 4:50
  > Harm>Yeah.
• 4:51
  > Brent>Uh, so let's have Harm tell us about our first whiskey.
• 4:53
  > Harm>Oh, it's me already. Good.
• 4:55
  > Brent>It's you, Bob. Yeah, thanks. Thanks for joining the program.
• 4:59
  > Harm>I was in my own little world, as usual. Our first whiskey is from Cedar Ridge Winery. I'm sorry? The winery and distillery founded in 2005 by Jeff Quint in the heart of Iowa corn belt, as the first licensed distillery in Iowa since Prohibition.
• 5:15
  > Harm>With his son Murphy, uh, as the head distiller and blender. They released their first batch of whiskey in 2010, and let me tell you, was awful, but it's gotten better. Uh, anyway, in 2016, they won the best American craft whiskey at the New York World Spirits competition. And I will agree with that. In twice. By 2016, they were much better. So Cedar Ridge, the quintessential special release, which is a wine club first meeting. It's 118.1 proof. It's 100 malted barley. I respect this at first, you know, because they're in corn country, they're making malted barley whiskey, and they're doing it. They're distilling. They're not buying somebody else's stuff and putting their name on it. They're doing all their own distilling. The quintessential special release series highlights a one of a kind American single malt marriages created by master blender Murphy Quint. The wine club first meeting Special release explores the unique wine finish casks from around the world. This expression is handcrafted from two row pale malted barley first aged in Cedar Ridge ex bourbon barrels and then finished in first fill Amontillado, uh, Sherry, Tokai and Moscatel casks, blended with peated M malt and then finished in a Pinot noir cask.
• 6:33
  > Brent>That's a lot of water.
• 6:36
  > Harm>Now look, normally when you see this much work, it means like the first couple experiments didn't work. So we kept messing with it. And you know what? There are whiskeys who've done this and they never made a good product. These guys did not do that. They did something nice.
• 6:52
  > Justin>The.
• 6:53
  > Harm>The color is a rich copper. The nose is sweet.
• 6:57
  > Harm>It's heavy with spice candy, licorice. Ah, honey golden raisin, dried stewed fruit, cherries, plums. There's a floral note coming out here. I freaking love this nose. I could smell this all day long. And I usually don't like anything from Iowa. I live in Des Moines. For a year, it was the most racist and hellish place I lived in my life.
• 7:21
  > Harm>Whatever. Um, I was a kid and I still felt it.
• 7:26
  > Bob>Thank you, Des Moines listeners.
• 7:28
  > Brent>Just, Just so you know, you're a jerk isn't racist. It's just you're a jerk.
• 7:34
  > Harm>Whatever. Let me just tell you this. Uh, I've had Cedar Ridge whiskeys before, and they've been hit or miss. This is definitely a hit. The quality here is outstanding. They've done a single malt American whiskey finish with all these different casks. And those wine finishes marry perfectly.
• 7:52
  > Harm>This is sweet and spicy and rich, and the finish is really long. Uh, Brant, what do you think?
• 8:00
  > Justin>Well, this is different. And I mean, the forecast.
• 8:05
  > Justin>Uh, you know what they did in the 100? Malted barley on the nose. I got a lot of dark fruits, figs, um, on the palate. It's very. It's like syrupy. It's like a syrupy kind of sweet for you.
• 8:18
  > Harm>I understand.
• 8:19
  > Justin>I mean, it's. I mean, it's not really. I don't know that it's too sweet, you know, but you get the plums, the raisins. Yeah, I put the water. The water helped bring out some of these, you know, the other notes, you know, the oak and the maple.
• 8:30
  > Justin>I didn't put any water and stuff in the spices. I mean, it's. It's just. I. I just don't like that.
• 8:37
  > Justin>Like, it's like a stickiness to your, you know, on your. On your palate, which is unusual. For me, but I guess it's. It's all those different cask finishes that did it for me.
• 8:47
  > Harm>I'm a guy who likes the wine finished single malt.
• 8:50
  > Justin>Yeah, this was a wine finished over wine. Finished over wine. Finished over wine much?
• 8:54
  > Harm>I think they hit the right balance. Bob, what about you? What do you think?
• 8:58
  > Brent>I'm just getting that. He doesn't like sticky.
• 9:00
  > Brent>That's what she said.
• 9:03
  > Harm>Like sticky. He just likes to know where he likes.
• 9:05
  > Brent>Yeah, he just doesn't like it in the room with all of us around. So, um, this is, uh, this is a different quintessential. I've had at least one, I think two previous releases of quintessential, and they've all been very good. Um, this one, I really like this.
• 9:21
  > Harm>I just added water and I think got better. Yeah, great.
• 9:24
  > Brent>Yeah, it's better with water. It really is. It evens out even more. It's, uh. When you look at it, you say, I'm with harm. When you look at it and you see it goes from cast to cast to cast to cast. That.
• 9:34
  > Harm>That screwed something up. Yeah.
• 9:36
  > Brent>Maybe that first one didn't work or something, but they knew what they were doing with this one. This one came out fantastic on the nose. There's malt raisins.
• 9:45
  > Justin>It's just dark. It's too much for me, though. It's just for me, it's too much.
• 9:49
  > Brent>The figs and the plums are all in there.
• 9:51
  > Harm>Brent, you're a simple man. You can't handle the complexity.
• 9:54
  > Justin>It's okay.
• 9:55
  > Harm>Give me a complex.
• 9:56
  > Brent>Dark and sweet, and boom. I mean, this one's fantastic. I really like this. What do you think, Justin?
• 10:03
  > Bob>I got stewed fruit, barley, wheat checks, cream of wheat, vanilla. After my buzz hit from the first show. Bavarian beer, pretzel on the palate. It was a nice wood platter, red pepper, and I got the pinot on the finish.
• 10:22
  > Harm>A, uh, wood platter? You mean a charcuterie board?
• 10:24
  > Bob>No, like a wood platter set on fire.
• 10:26
  > Harm>You say you actually chewed on some wood?
• 10:29
  > Bob>Yeah.
• 10:29
  > Harm>You're a weird man.
• 10:31
  > Bob>Well, between the glue on wood, he.
• 10:34
  > Brent>Used to eat the paint chips off the wall when he was a kid, too. So.
• 10:36
  > Bob>Yeah, if, ah, your parents don't feed you, you get creative, man.
• 10:40
  > Harm>Yeah, well, yeah, Lead poisoning is a, uh, bug, not a feature. My friend.
• 10:44
  > Brent>His mom used to egg steak with him, so. Yeah, it's. He had a rough childhood. We'll be.
• 10:59
  > Justin>Hey.
• 11:00
  > Brent>And we're back, and we just finished talking about the Cedar Ridge quintessential Special release. So anybody else have anything else to add or am I giving us a score?
• 11:08
  > Justin>Give it a score, baby.
• 11:10
  > Bob>Score it.
• 11:10
  > Brent>We're going to be giving this one a, uh. Well deserved, well deserved. Four sips.
• 11:15
  > Harm>That's classified.
• 11:16
  > Brent>If you see any of the quintessential out there, grab it. They're. They're killing it.
• 11:20
  > Harm>Great jobs coming to Ford. I'm buying it. This is great.
• 11:23
  > Brent>All right, so let's have Justin tell us about our next whiskey.
• 11:26
  > Bob>Duncan Taylor Co. Was founded in Glasgow 1938 as a cask broker and trading company in the 1960s. Abe Rosenberg, my misspeller, a New Yorker who made his fortune importing JB Scotch to America just after World War II, bought the Scottish owned Duncan Taylor Co. And began storing casts that he purchased from Premium Distilleries in 2002.
• 11:53
  > Bob>Merchant Whiskey Merchant, Uwan Shond Ewan. Yeah, Ewan Sean.
• 12:01
  > Harm>That's a different spelling of you.
• 12:02
  > Bob>He's goyim. Returned Duncan Taylor Co. To Scottish hands when he acquired the company and its prized collection of single malts, single grains and age blended whiskeys in 2024. Upon Ewan's retirement, Sean Smith became the new director of Duncan Taylor Scotch Whiskey and will continue as the mantle as a family owned business.
• 12:27
  > Harm>The glam took over Abe Rosenberg's empire.
• 12:29
  > Bob>Yeah, it happens. World War II too.
• 12:32
  > Harm>Yeah.
• 12:33
  > Bob>Duncan Taylor. The Octave single malt Scotch whiskey 2008 Baltimore. 52.4% alcohol by volume or 104.8 proof. 13 years in oak casks and 9 months in octave. During his time as a Cooper in the 1970s, chairman Yuen Shan became familiar with the process of having new Coopers create Octave casks as a part of their training to learn how to make larger barrels. These octaves were just part of the learning process but never used for whiskey maturation until Ewan decided to experiment with them. So the color of this is, uh.
• 13:24
  > Harm>The copper script here says octave cast, but octave casts are only 14 gallons.
• 13:30
  > Bob>Thank you for your input.
• 13:32
  > Harm>It's a smaller cask. I'm just saying. The producer, Bob. Sorry, did I mean say Bob, mess that up. It's a smaller cask.
• 13:40
  > Bob>It's 14 gallon cask, so the color is light. On the nose I got malt lemon peel and durian on the palette.
• 13:47
  > Harm>Lemon? Yeah, on the nose.
• 13:50
  > Bob>On the palette I got Strange man lemon and wheat.
• 13:54
  > Bob>And the finish was, um, orange rind. What did you think, Brett?
• 14:00
  > Justin>Okay. On the nose I got a little bit of ginger, cinnamon. I got some honey, some chocolate, some Oak on the palate. I got raisins, plums, toffee, some, uh, nutty oak. Um, I just.
• 14:15
  > Harm>Are we on the same whiskey?
• 14:16
  > Justin>Yeah, it just didn't, um, it just didn't blend well for me. I mean, I'm not a scotch guy. People know that. And this one was not. Not for me. I mean, I'm not.
• 14:28
  > Bob>You like good scotch?
• 14:29
  > Brent>Yeah.
• 14:29
  > Justin>This is. Well, you know, and that's not saying this isn't good scotch, but it's not.
• 14:33
  > Harm>It'S not well integrated. I think that's the probably what you said, right? It's. It did not blend well. You got great tasting notes. I mean, like, for me, I was butterscotch, right? I got, I got the baking spices, got the spice, like the cinnamon, but I don't get durian. And you got plum and raisin and, uh, they're barely there for me.
• 14:53
  > Harm>But they're not integrated well.
• 14:55
  > Justin>Yeah, it's, it's quite Mary. Right. They're not.
• 14:58
  > Harm>Right.
• 14:58
  > Justin>They're not blended well together. They haven't, like, haven't. And even I added water and it still didn't really help it for me. It's not, it's not my drink. That's all.
• 15:07
  > Harm>Yeah, I mean, Altmore is not a famous distillery.
• 15:10
  > Harm>It's kind of a blending whiskey. Normally, uh, I've had Altmores from private distillers or private, uh, ballers like this that will do. Pick exceptional casks. This one needs time. This needed at least four or five more years in barrel.
• 15:27
  > Harm>I just, I don't think this integrated well. Bob, what do you think? What, what do you. Are you agreeing with us? What's going on here?
• 15:34
  > Brent>Well, on the nose I get brown sugar, malt, cinnamon, pepper, spice. On the palate, there's definitely raisins and baking spice in there, but it is, it is definitely a little bit out of balance.
• 15:47
  > Harm>Jangly. Yeah. So I like to just. Jangly. It does.
• 15:49
  > Harm>It's.
• 15:50
  > Brent>It's not, it hasn't, it hasn't come together yet.
• 15:53
  > Harm>You know what this is? This is a, uh, 14 year old boy who had a growth spurt. He doesn't know how to walk. This is a jangly un put together, ungainly little kid. It's not quite ready.
• 16:10
  > Brent>Yeah. This one, this one definitely. I mean, it's not bad by any stretch of the imagination, but it's just not, it's not quite there. I think they needed to give this one a little bit more time.
• 16:20
  > Brent>Now, whether it needed more time in the full size cast or the Octave cast. That I don't know. But, um, you know, when you put.
• 16:27
  > Harm>Things in an octave, it's a 50 liter barrel, 14 gallons. You're trying to. You're trying to make the maturation happen quickly. Like I said, the growth spurt. Too young.
• 16:36
  > Brent>That. You're also trying to get more extraction from the woods.
• 16:40
  > Harm>It didn't work.
• 16:40
  > Brent>Yeah, it, uh, it's an experiment. Yeah. I don't know. More time in one or both of the casts I think would have benefited.
• 16:47
  > Harm>Let it mature, you know, bigger barrel, longer time.
• 16:50
  > Brent>Yeah. But we're going to give the Duncan, uh, Taylor Octave single malt scotch whiskey 2008 more. Three sips.
• 16:58
  > Harm>Interesting.
• 17:01
  > Brent>So that takes us to our next whiskey. We're going to have, uh, we're going to have Brent. Uh, tell us about that one.
• 17:06
  > Justin>Thanks, Bob. So this one is the Duncan Taylor single. Single cast Glen Ulchi 14 Alaky. Yeah, that one too. 14 year Sherry cast single malt Scotch whiskey, 54.2% ABV or 108.4 proof. Uh, the color on this one is that strawberry, that straw color. Um, on the nose, very, very promising nose on this. I actually really like this nose. There's flowers, you got vanilla, you got honey, you got honey, you got, uh. It just got a little. A little bait, a little morning baking in there. It's. The nose is really nice. And then I come to my palette and everything is broke loose. I get the, uh, I got. It seems like these are all going to blend together, but it just seemed like this happened on the last one too. I got some nice, you know, some nuttiness to it. That honey, that vanilla. It's got some baking spices. Um, again, like a little bit of a. Like it's almost like a stale biscuit.
• 18:04
  > Justin>And nothing just came together for me. The. I didn't like the mouthfeel of it.
• 18:09
  > Harm>Mature.
• 18:10
  > Justin>Yeah. I just. None of it came together for me. And it sounds like all those things sound like, wow, that sounds like it's going to taste delicious.
• 18:17
  > Justin>But you had all those notes. But they didn't. They just didn't blend for me.
• 18:22
  > Harm>Yep, it's. It's high school. Clicks again. This is like the geeks, the jocks and the, the preppy kids and the cheerleaders, and they're not getting together and having fun at the dance. They're in their little separate cliques. This is.
• 18:39
  > Harm>Individually they make sense, but together they're not integrating. This, this. I got a butyric acid note was. If you know, the note of butyric acid it's kind of the note of um, vomit. It's a little bit too buttery. It doesn't integrate well. I was, I wanted this to be good.
• 19:01
  > Justin>Well, the nose, the nose actually promised it to be.
• 19:03
  > Harm>No, no. If you're far away, the nose, if you get close in, it's butyric acid. Far away.
• 19:09
  > Justin>A little bit of water in that nose.
• 19:10
  > Harm>I get the vanilla, I get the custard. I really like the cookies. Far away. Get close in, it's butyric acid. It doesn't work. Justin, what do you think?
• 19:20
  > Bob>So I got dulce de leche cheesecake on the nose and then I got spicy bacon on the palate. And the finish was not memorable.
• 19:33
  > Justin>But you had that, that, that nose. You just mentioned that those, that uh.
• 19:37
  > Harm>Say de leche cheesecake.
• 19:38
  > Justin>Yeah. I mean that's a nice smelling.
• 19:40
  > Harm>You think that's nice, but it doesn't work here.
• 19:44
  > Harm>Yeah.
• 19:45
  > Brent>We'll be back. Hey. And we're back and just finishing up talking about the Duncan Taylor Gleneliki 14 year old, uh, sherry cask. I think this one, I think they had a funky sherry cask. I think that's where this one went off a bit. But yeah, on the nose. Um, once I, once I added water, the nose cleared up for me.
• 20:10
  > Justin>I thought the nose was, I mean I actually enjoyed the nose.
• 20:13
  > Harm>I did not add water.
• 20:14
  > Brent>You gotta add water and add a decent bit. Don't put one drop.
• 20:19
  > Justin>It'll add a decent bit.
• 20:20
  > Harm>Trust me, I never put one drop. It's 10 to 20 parts whiskey to one part water.
• 20:24
  > Brent>It definitely cleared up. I mean I get the vanilla custard, um, it's floral. I get the honey on it.
• 20:32
  > Harm>I, I can see where you're coming from. I still don't like it.
• 20:35
  > Brent>That's all there. And then on the palate I'm getting the pepper, I'm getting the honey, I'm getting the almonds and I'm getting walnuts. But again, I gotta agree, it, it's. They're just not, they're not playing well together.
• 20:47
  > Harm>I grew up in the 80s. Gag me with a spoon was a phrase. Gag me with a spoon, dude.
• 20:56
  > Brent>Been trying to. Yeah, it, it, it's just not.
• 21:05
  > Brent>Again, I think this one, I think this one had a funky sherry cask. I think that's where it went.
• 21:11
  > Brent>Where it went off. But um, we're going to be giving the uh, the Duncan Taylor single, uh, quad single, uh, cask and Alagy 14 year Sherry cask.
• 21:22
  > Brent>Three sips.
• 21:23
  > Harm>That's too high.
• 21:26
  > Brent>So that takes us to. I didn't touch it. That's weird. You're.
• 21:31
  > Harm>You need to reprogram that, reboot that system.
• 21:34
  > Brent>So this takes us to our last one from Duncan Taylor. This is a Duncan Taylor single class, single cast. Glenn Todd, 14 year old Sherry cast.
• 21:41
  > Brent>Single malt Scotch whiskey. 53.8% ABV, 107.6 proof. The color is nice, sort of dark, bronzish, copper. It's got a nice party. It's got a nice little glow around the rim on the nose. Apples, pears, brown sugar, cinnamon. And on the palate, it's got a nice mouth feel to it. Got a really good coat, uh, spicy oak on the finish. There's some cherries in there. This one's lovely. This one works. This one works.
• 22:27
  > Justin>Uh, yeah, yeah. When you're like this one in the nose, it reminds me like you're in the kitchen baking an apple pie. And that's just exactly what the nose brings out to me. And actually on the palate, it follows through a lot with that, you know, and stuff. And you get some extra, you get a little bit extra, you get some oakiness in there.
• 22:44
  > Justin>You get, you know, a little cherry note to it and some stuff. It just really follows through from the nose to the pallet and it blends well together, you know, so one was a miss and this one's a hit. So it's.
• 22:57
  > Brent>This one's delicious. Yeah, I'm, I'm digging.
• 22:59
  > Harm>Absolutely correct. Gentlemen, this, as much as I dislike that first one, for all the jangly, unintegrated, weird notes, this one is harmonious.
• 23:11
  > Harm>This is a symphony in a glass. This, this is phenomenal quality. There's so much variation between one of these Dunkin tails to the next. You gotta look at the distillery, you gotta look at the cask. So I mean, I usually love Glen Alakey. I think Glen Alkey is great. They picked the wrong one. Glen Tauker's is a weird distillery that's usually used for blending for most people. This stuff is amazing. Whole what you said, Brent Apple baking an apple pie.
• 23:43
  > Justin>That's right. That's what it reminds me of. Like the whole nose thing, it's like you just feel like you're, you know, that you're in that kitchen baking this apple pie. You get all those spices, the cinnamon, the baking spice, the apples as they're cooking and, and you know, it's just like, that's what it is.
• 23:58
  > Harm>And dark cherries, it's apple pie and dark cherry.
• 24:03
  > Harm>And there's a coffee note, uh, Justin, what do you think about this?
• 24:08
  > Bob>So it's 1997. I'm in my Ford Escort. I got the hot lava, McDonald's apple pie.
• 24:16
  > Harm>I've already judged you because you said you're on a Ford Escort.
• 24:19
  > Bob>It happened.
• 24:19
  > Justin>It could have been in a Pacer.
• 24:21
  > Brent>Yeah.
• 24:21
  > Bob>You get those. Those cinnamon sticks.
• 24:25
  > Harm>You had a chance of dying an expired explosion.
• 24:27
  > Brent>No.
• 24:28
  > Bob>And you fresh grind the cinnamon sticks onto the apple pie. That's the nose.
• 24:33
  > Harm>Okay.
• 24:34
  > Bob>The palette, it's just sick. The palette.
• 24:39
  > Harm>This is gorgeous. This is Cuban coffee apple pie and cinnamon oak.
• 24:45
  > Bob>It's cafe con leche.
• 24:47
  > Brent>Yes.
• 24:47
  > Harm>Apple compote in a Ford Escort.
• 24:52
  > Bob>Now, I've left the Ford Escort of the pallet, but on the nose. It was the Ford Escort.
• 24:57
  > Harm>I, uh, I prefer the show. Was it a Chevy Pacer?
• 25:00
  > Harm>What was. Who made Dodge finish? I'd prefer.
• 25:04
  > Bob>But that's what I had in 97.
• 25:07
  > Brent>And they didn't blow up. You're thinking of Pinto.
• 25:09
  > Harm>Oh, the. I thought the Pacers blew up.
• 25:12
  > Bob>No, no, I got rid of that car because it hurt my lower back.
• 25:16
  > Harm>But, um, the 80s were a dangerous times. All you strangers, fans, lots of bad decisions. Yeah. Oh, yeah.
• 25:23
  > Brent>I made plenty of bad decisions back then.
• 25:26
  > Harm>But this one is a good decision. Bob, what do you think?
• 25:29
  > Brent>Well, I'm the one that started, so.
• 25:32
  > Harm>Rating, Bob. I was asking. Rating.
• 25:34
  > Brent>So we're gonna be, uh. Let's take a look here. The Duncan Taylor single cast. Glenn Todgers 14 year Sherry cast single malt scotch whiskey. Boy, that's a lot. We're gonna get four sips, easy.
• 25:47
  > Harm>It's just. It's just a beautiful expression. All right.
• 25:50
  > Brent>You think you can get through reading this one, Harm?
• 25:52
  > Harm>I read mine better than yours.
• 25:55
  > Brent>I doubt. Uh, well, read us about the next whiskey.
• 25:58
  > Harm>Okay. Thanks, Bob. The Bemore claims a history of illicit distilling dating back as far as 1779. The first league of productions began in 1816 when John Simpson applied for a license in 1815. The distillery was purchased in 1837 by William and Jazz Mutter Haas. What is that? J.S. j period.
• 26:21
  > Bob>It's a lot of words to mess you up.
• 26:22
  > Justin>Keep going, German guy.
• 26:25
  > Harm>Three letters from Glasgow whiskey blenders. In 1841, a cask of Bamore was purchased by the Windsor Caskal Castle.
• 26:33
  > Brent>Castle.
• 26:34
  > Justin>I screwed up.
• 26:36
  > Harm>Windsor Castle. And the distillery? Uh, my.
• 26:42
  > Bob>See the doctor by your Caskals. Go ahead.
• 26:45
  > Harm>Um.
• 26:46
  > Justin>I knew he couldn't do it.
• 26:50
  > Harm>The distillery.
• 26:52
  > Brent>The guy that was down the street from. From Weave it to Beaver. Eddie Castle.
• 26:56
  > Bob>Is that Scottish for cankles yeah, that's what I thought.
• 26:59
  > Harm>The distillery went through several owners until it was bought by whiskey broker Stanley P.
• 27:05
  > Harm>Morrison in 1963. During this his ownership, the district modernized m, including the installation of a heat recovery system, allowing distilleries to save on fuel and allowing the excess hot water to be used, uh, to heat the village's swimming pool. Sweet. I bet it was segregated. Sorry. Wow.
• 27:29
  > Harm>Okay.
• 27:29
  > Justin>Caleb.
• 27:30
  > Announcer>Yeah.
• 27:31
  > Brent>People on one side, sheep on the other.
• 27:33
  > Harm>That's right. I know. Uh, the white people and the sheep.
• 27:37
  > Bob>It's Iowa.
• 27:40
  > Brent>You can hold somebody up from Iowa and see their, you know, see their eyes. Ah, yeah.
• 27:45
  > Harm>Sorry, I've been drinking. So, uh, later, Japanese distiller Suntory bought the distillery in 1994 and saved them from an ignominious bankruptcy and just, just brought this distillery. This, this is a story. Distillery that had a great reputation that destroyed itself. And Centauri bought it and recovered it. The, the Japanese did a great thing and brought this distillery back. And it's phenomenal.
• 28:14
  > Bob>So the sheep could swim in peace.
• 28:15
  > Harm>The sheep could see us. So this is a, this is a dark whiskey. Not as dark as my heart. Maybe as dark as Justin's. Maybe. Uh, the nose is smoke.
• 28:27
  > Harm>Bonfire violets. This is an earthiness. There's a floral note. There's caramel there, there's custard, there's vanilla. It's just absolutely gorgeous on the nose and the palette rich and mouth coating. I didn't put any water in it. Uh, the flowers, the flowers come out. The violets, it's only 86 proof. I cannot believe this is only 86 proof. I wish they bottled this higher, but this tastes amazing. The palate is rich and comforting. It's just. This is what you think of as great scotch and the, and the finish is long.
• 29:12
  > Harm>Brent, you hate scotch. What do you think?
• 29:14
  > Justin>Yeah. You're drinking something different than me.
• 29:17
  > Bob>It's not the Scotch Brett loves to drink.
• 29:19
  > Justin>Right? I mean, when you say, oh, you can smell the smoke. Oh, yeah, you can smell the smoke from 50 yards down and it's blowing, uh, in your face.
• 29:29
  > Harm>It's just gentle to me.
• 29:30
  > Brent>Yeah.
• 29:30
  > Justin>There's a pintle. It's a Pinto burning. This is gentle.
• 29:33
  > Brent>You know, his mom. So he doesn't understand gentle.
• 29:36
  > Harm>No. Hey.
• 29:41
  > Brent>And we're back and we are discussing the 18 year old Bemore single malt. And our resident Scotch expert, Brent was giving us his deep thoughts.
• 29:53
  > Justin>Yes. Okay, let's go back. I'm going to go on the nose. So on this nose, we definitely got Smoke. We definitely got this smoke. And it was a little overpowering. Yeah, no, no. I actually got some other notes besides that. I got some, uh. I got some figs, and I got some dates in there. Um, and then on the palate.
• 30:09
  > Harm>You haven't had a date since the 80s.
• 30:11
  > Justin>I know that. The, uh. Then on the palate, it's really smooth and silky on the palate. It's really feels nice in your mouth. And it does. If you get that. You get some, like, orange jam, some chocolate wishy side. Some chocolate, some sherry and stuff. And then you get that medicinal smoky.
• 30:33
  > Justin>That just ruins the entire thing for me. It's just. It just. It's just like. It's like, okay, I got all these great notes, and now it's over. Now it's, uh. It's ruined by this.
• 30:42
  > Harm>I'm not allowed to curse on the radio show, but let me know. Let everyone know I'm cursing you right now. This is not medicinal. This is not Isla. This is.
• 30:50
  > Justin>No, it's iodine.
• 30:52
  > Harm>This is not. Yeah, this is not hospital. It's not Band Aids. This is. This is a little bit of phenol here. It's good.
• 30:59
  > Justin>You're drinking the wrong.
• 31:00
  > Bob>To be fair, Harmony, it's been in the hospital more recently than you.
• 31:03
  > Harm>Yeah, I had a gallbladder thing. Man. Come on.
• 31:06
  > Bob>I know, I know. I'm just saying, he knows. I try to forget, but he knows you.
• 31:14
  > Justin>And you have to add some water and it. And it. And it helps it some, but not enough.
• 31:18
  > Harm>Me, even without water, is fantastic. Justin, what do you think?
• 31:22
  > Bob>Uh, well, I think this is like a Band Aid and wheat checks and some corn.
• 31:36
  > Harm>You know, bandaids used to smell worse when we were kids. That smells bad now.
• 31:40
  > Bob>Yeah, you're right.
• 31:40
  > Brent>Well, it's because your mom never changed them.
• 31:42
  > Brent>She just gave you that one and you had it all.
• 31:47
  > Bob>Isopropyl alcohol pouring back.
• 31:49
  > Brent>Tein on the same one.
• 31:50
  > Harm>Mercur Chrome.
• 31:51
  > Bob>Yeah, right.
• 31:53
  > Brent>She would cut him and just put the Mercur chrome on him, watch him scream.
• 31:56
  > Bob>Yeah, yeah, it's. It's all right if you've got hair on your chest, which, fortunately, I do.
• 32:02
  > Harm>Bob, uh, do you have hair in your chest?
• 32:04
  > Brent>What do you think, Paris? You know, this is. This is some of the finest juice you'll ever get out of Islay. This is absolutely delicious on the nose.
• 32:14
  > Harm>I said it wasn't Islay because I was messed up, but, you know, whatever. Yeah, it's Islay, but it's not Laphroaig.
• 32:20
  > Brent>No, it's not Laphroaig.
• 32:22
  > Harm>It's not. It's not. It's not hospital.
• 32:24
  > Brent>But more is different. So I mean it literally.
• 32:28
  > Brent>There are waves right now slapping up against the wall of the barrel house. This thing is roasted seaweed and sea spray on the nose.
• 32:36
  > Bob>That's what she said.
• 32:37
  > Brent>Beautiful smoky Petey.
• 32:39
  > Harm>Oh, God. Slapping up against. I'm sorry, that phrase.
• 32:49
  > Brent>There's dark toffee in there. Caramel. This is a walnuts.
• 32:55
  > Harm>Um, family friendly show.
• 32:57
  > Brent>And some really nice. Just. Just that layer of smoke and seaweed. It's. It's bemore 18. What more do you need to say? It's.
• 33:07
  > Harm>It's fantastic, fantastic whiskey. It's great balance. It's instant finish. I love this. I know.
• 33:14
  > Harm>Brent is a bourbon guy.
• 33:16
  > Justin>No, I mean, I can appreciate. I can appreciate a lot of. I can appreciate. This is a geeky. I'm going to tell you right now, this is a geek whiskey because a normal, average person doesn't want that. Medicinal America from. America from.
• 33:30
  > Justin>Right, right. I mean, unless you're eating haggis for lunch and you need to get that taste out of your mouth and you wouldn't drink this.
• 33:38
  > Brent>Well, we're gonna give the boom. And he lived it in spite of you.
• 33:42
  > Harm>All right, all right.
• 33:43
  > Brent>Just say the right thing.
• 33:45
  > Harm>Say the thing I want you to say.
• 33:46
  > Brent>We're gonna give the Bermore 18 a well deserved four sips. Be five. If we didn't have so many heathens.
• 33:53
  > Harm>At the table, Brant would give it a two. And he screwed up the scout score.
• 33:56
  > Brent>So this takes us to our last one. This is the Bemore Master Selection 3rd Edition 22 year old single malt Scotch whiskey. It's a 51 ABV or 102 proof. This is the Aston Martin special edition.
• 34:10
  > Harm>Oh, my God. Thank you, sir.
• 34:13
  > Brent>It was created in partnership with Aston Martin to honor the artistry and creative processes of both Bemore in the creation of its whiskeys and Aston Martin in its engineering and design. One of the final projects of master blender Rob, um Welch before his retirement. It's got a beautiful reddish, very reddish copper to it.
• 34:31
  > Harm>It's deep, rich and dark.
• 34:33
  > Brent>Oh, the nose. Just a wisp of smoke.
• 34:38
  > Harm>It's more than a wisp.
• 34:40
  > Justin>No, no, no.
• 34:40
  > Harm>This is.
• 34:41
  > Justin>Has a really light. A really light nose.
• 34:43
  > Harm>More than a wisp.
• 34:44
  > Justin>No, no, it's a wisp. It's a light wisp.
• 34:46
  > Brent>It is just, uh, sticky. Just beautiful toffee. Oh, and on the palette. Hold on. Absolutely delicious.
• 35:00
  > Brent>The smoke is there, but it's not overpowering. It just sort of wraps around your mouth and around your head. The toffee is there.
• 35:07
  > Harm>Wraps around your soul, my friend.
• 35:09
  > Brent>There's. There's dark roast coffee. There's dark chocolate. Oh, some. Some treacle, some. Some dark corn syrup. This is absolutely delicious. This is fantastic. What'd you think, Brett?
• 35:26
  > Justin>Okay, so the nose on this one, uh, I like a lot, a lot better. I got a tropical fruit. Fruit, mangoes, peaches, toffee. Just that. I mean, just when you say a wisp of smoke, it really is just a wisp of smoke.
• 35:38
  > Harm>And I wish.
• 35:40
  > Justin>Okay, well, that's okay.
• 35:41
  > Announcer>You.
• 35:41
  > Justin>You must have mixed the two. So on the palate, I got like, uh, like those. You know, you get. If you have Christmas roasted chestnuts. I got some of those on there. Um, mangoes, a little bit of eucalyptus.
• 35:53
  > Brent>Yeah, there definitely roasted nuts in there.
• 35:55
  > Brent>Yeah, I'm getting walnuts and. Yeah, it's delicious.
• 35:58
  > Justin>And, uh, you get oak. But. And the smoke on this one, much, much lighter. Much lighter. But I did get a little bit of that medicinal note to it. You know, that was. You know, it's there.
• 36:10
  > Brent>It wouldn't be an Iowa if it did.
• 36:11
  > Justin>It's.
• 36:12
  > Harm>Yeah, exactly as he said it's.
• 36:13
  > Justin>Right. I mean, so you got that. But this one is a.
• 36:16
  > Justin>Much improved over the last one as far as, like, the smoke and it affecting it and it making it a garage geek whiskey and stuff. This one is a lot more tolerable. A lot, you know, and, uh. Yeah, Justin.
• 36:28
  > Bob>French roast, vanilla.
• 36:30
  > Harm>A lot of Pete.
• 36:31
  > Bob>For me, the palate predominated. Tire rubber on the finish. Cigar, ash and rubber, but pretty good. Despite all that.
• 36:46
  > Harm>Because of all that, uh, my friend.
• 36:48
  > Justin>Okay.
• 36:48
  > Harm>Because of all that French roast, like he said.
• 36:53
  > Harm>Thank you, guys. I appreciate it. This is a great whiskey. And, uh, you know what this remind me of?
• 37:01
  > Harm>You know, when I say Joseph Conrad, what do you think of.
• 37:07
  > Brent>Ripped off by Francis Ford Coppola for.
• 37:09
  > Harm>His movie, most famous novel, Heart of Darkness.
• 37:12
  > Harm>Uh, this is it, my friend. This is the heart of darkness. In a glass, he got those. Those notes to the.
• 37:19
  > Bob>So babbling Brando.
• 37:22
  > Harm>There you go.
• 37:24
  > Justin>Yeah, the tropical fruit on the nose. I mean, this is a nice nose.
• 37:28
  > Brent>Yeah.
• 37:28
  > Justin>And it doesn't.
• 37:29
  > Harm>The fruit, the dark coffee notes. This is absolutely gorgeous. You know, there's nothing wrong with this whiskey. I want this to go on and on. The finish on this whiskey is quite long. I want it to be longer.
• 37:45
  > Brent>That's what she said.
• 37:47
  > Justin>This one.
• 37:48
  > Harm>This one, she doesn't want to be thicker.
• 37:49
  > Justin>This One good, last one bad. That's how it is.
• 37:53
  > Justin>Just how it is.
• 37:54
  > Harm>Yeah. Bob, do you want to give this one a rating or no? We're gonna give it a rating.
• 37:58
  > Brent>Oh, I want to give it a much better rating than the table will let me give the rating for. But we're gonna give the be more Master Selection 3rd Edition 22 year old single malt scotch movie whiskey, Aston Martin. A edition for sips.
• 38:11
  > Harm>That, uh, is a travesty.
• 38:13
  > Brent>Yes, I know.
• 38:14
  > Justin>It's not. No, it's not.
• 38:15
  > Brent>Well, that's all the time we have for today, so I want to thank everybody for joining us today.
• 38:20
  > Brent>Thank you, Brent.
• 38:21
  > Justin>Hey, I survived.
• 38:23
  > Brent>It's a miracle. Yeah. Thank you, Harm.
• 38:27
  > Harm>You know what, Bob, I would normally thank you, but the philistines at this table have destroyed my ratings by giving them. They're screwing up the averages. I hate you all. I hate you all.
• 38:41
  > Brent>And thank you, Justin.
• 38:42
  > Bob>Looking forward to going to Skyland with you, Bob, to enjoy, uh, this stuff in person.
• 38:47
  > Brent>Absolutely. Well, for Sip, Suds and Smokes, this is made man. Bob, thank you for joining us.
• 38:52
  > Brent>Remember, life is too short to drink bad whiskey.
• 38:56
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button.
• 39:05
  > Harm>Give it a little tappy. Tap, tap, taparoo.
• 39:08
  > Announcer>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone play podcast. Sip, Suds and Smokes. We love your feedback and you can reach us at info at sipsuds and smokes dot com.
• 39:24
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• 39:35
  > Justin>The thousands, millions and millions of other.
• 39:40
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• 39:51
  > Announcer>Come back, join us for another episode and keep on sipping.
• 40:04
  > Announcer>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life.
• 40:14
  > Announcer>From the dude in the basement studios. Your host, the good old boys will see you all next time.