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Is this the tractor pull racing driver’s meeting · Sips, Suds, & Smokes

• 0:00
  > Brent>I know.
• 0:01
  > Bob>Now for today's quick shot about sips, suds, and smokes.
• 0:06
  > Brent>Hey, welcome to this quick shot sips episode where everything good in life is worth discussing.
• 0:12
  As always, we are the best thing on at 02: 00 a.m. um, negative.
• 0:16
  > Justin>Um, tractor racing is on now.
• 0:20
  > Brent>Negative. Ghost Rider isn't a pattern.
• 0:22
  > Justin>If you seen these tractors now, you'd be like, whoa, I have to watch that. They don't even look like a tractor anymore.
• 0:29
  > Brent>Not my thing. Not my thing.
• 0:32
  > Bob>I don't know anything, actually.
• 0:35
  > Brent>I actually knew a guy, a friend of my parents. His son was big into that many, many, many years ago. And I'm like, how hard can it be? And his mom drove it one time, and she won. It's so, like, I think it's just whoever has the most money. Yeah, yeah.
• 0:48
  > Justin>Ah.
• 0:48
  > Brent>I think. I think if you had enough money to buy the biggest engine, you're going to win.
• 0:51
  > Brent>So I. I could be wrong. I don't know. It's not, like, gig.
• 0:54
  > Brent>So. Well, this made man Bob. And joining me today, our maid man, Brent.
• 0:59
  > Justin>Pleasure to be here.
• 1:00
  > Brent>And good old boy Justin.
• 1:01
  > Bob>Good morning from the basement.
• 1:03
  > Brent>And our sip segments are all about distilled spirits, tea, coffee, wine, and other things you can sip. And this is a whiskey episode.
• 1:14
  > Justin>Now, uh, let me say whiskey now. That'd be too warm, and it'll get your blood up.
• 1:18
  > Brent>Now, what does he know? He's talking about? So this is a whiskey episode, and here are the whiskies we're gonna be tasting. We have, from high and wicked, the high and wicked, number four, anais coffee, single grain irish whiskey. We have the high and wicked Kentucky straight bourbon. The high and wicked Kentucky straight bourbon. Cast strength, uh, Hercules mulligan Eyre and rye and dingle samhain, single malt whiskey. So we're gonna have Justin, against our better judgment, tell us about our sips. Ratings.
• 1:53
  > Bob>All right, one sip. Give me a glass of water to wash out my mouth.
• 2:07
  > Brent>I'm trying to figure out if that's supposed to be Clint Eastwood or just. Or, uh, Kathleen Turner.
• 2:12
  > Bob>It's Clint Eastwood after a long nap.
• 2:14
  > Brent>Oh, okay. Go back to slip. Go back to sleep. Quit.
• 2:20
  > Bob>Two sips. Nice.
• 2:23
  > Bob>But what else do you have?
• 2:25
  > Brent>Well, isn't that nice?
• 2:28
  > Bob>Three sips. Hmm.
• 2:31
  > Bob>Interesting. What was this again?
• 2:36
  > Brent>Hold on.
• 2:38
  > Bob>Interesting.
• 2:41
  > Bob>Four sips. Let's keep this secret to ourselves. Pour me another.
• 2:49
  > Brent>That's classified.
• 2:52
  > Bob>Five sips. Oh, my. I was unaware anything could be this good.
• 2:59
  > Justin>Oh, my goodness.
• 3:01
  > Brent>Yeah, yeah, yeah.
• 3:05
  > Brent>I don't think that was like, cool. Clint Eastwood. Like, you know, dirty Harry.
• 3:08
  > Brent>I think that was, like Clint Eastwood and, like, Bronco Billy.
• 3:12
  > Justin>Yeah, definitely.
• 3:14
  > Brent>I need to make a house payment. Let's do a movie, kind of.
• 3:17
  > Bob>What, the mule?
• 3:19
  > Brent>It definitely not. Definitely, yeah, definitely not the one with the orangutan. Because those were funny as hell.
• 3:24
  > Bob>Right, right.
• 3:25
  > Brent>Yeah, it's definitely. Yeah. Clyde is not here.
• 3:27
  > Bob>So the monkey brought all kinds of, uh. Or the orangutan brought all kinds of energy to that movie that it wouldn't have had otherwise.
• 3:34
  > Brent>Well, honestly, find me a guy that doesn't like seeing monkeys. Come on.
• 3:38
  > Bob>Right.
• 3:39
  > Justin>Of course.
• 3:39
  > Brent>As he is to say, he's not a monkey, he's an ape. Uh, that's true. Yeah. But still, you know, find me a guy doesn't like apes. Come on.
• 3:45
  > Bob>Exactly.
• 3:46
  > Brent>Well, let's have Brent tell us about our first whiskey, and let's get going on this.
• 3:49
  > Justin>Thanks, Bob. The first one is, uh, high and wicked was launched to present very fine whiskeys to the american market. Our core expressions are Kentucky straight bourbon and Kentucky straight rye. Both are exceptional. Gifted people are involved.
• 4:05
  > Justin>Uh, we do not rush them to market. And our youngest whiskey is five years old. Our oldest is 20. We honor the time it takes.
• 4:13
  > Justin>Occasionally, we find treasures out there. When we do, we bottle them as, uh, singular limited releases.
• 4:19
  > Justin>I think of these as angels burnishing the high and wicked halo.
• 4:25
  > Justin>We have released some special irish whiskeys and some unique Tennessee bourbons in double wood finishes. Single malt scotch will join our family soon. There's a lot of energy here. Emblematic of the bucking horse from which we draw our name.
• 4:40
  > Justin>So, our first one here is high and wicked number four, Aeneas coffee. Single grain irish whiskey.
• 4:47
  > Justin>It's 50% abv, 100 proof, non age stated, non chilled, filtered.
• 4:58
  > Brent>Come on. A quiet mandeh. You don't know the quiet man. John Wayne's best movie ever. Oh, God.
• 5:03
  > Justin>So this is, uh, 95 corn and 5% malted barley, so distilled in county Cork, Ireland. This expression is named after the famed Irishman, inventor of the continuous column still, Aeneas coffee. He patented his design for the continuous column still in 1830, revolutionized the distilling industry and helped to bring forward market for blended scotch whiskey. This expression is double cask, matured, aged first in ex bourbon barrels, then finished for six months in tinta negra, madeira casks. So the color on this is a light, a light straw color. Um, on the nose. First thing on the nose, you get butter. This buttered toast comes through right away. And then I get some other things, and get a little bit of cinnamon, um, a little bit of. A little bit of tea to it as well. On the palate.
• 6:01
  > Justin>It's just what it reminds me of on the palate is like tasting like a hard caramel, a hard, you know, one of those hard caramels that is covered in cinnamon. Uh, that's the best way I can describe it for what it is. But it's nice. It's all very front forward on your palate. Um, I enjoyed. It's got a nice little finish to it.
• 6:23
  > Justin>It's enjoyable. Justin.
• 6:26
  > Bob>So this is definitely brunch whiskey. You got buttered toast on the nose. On the palate. It must be the power of suggestion, but I taste coffee on the palate along with apricots, creme brulee, or maybe I just want coffee and, ah, himalayan sea salt. And the finish is just. It's pleasant. Kind of fades off fast.
• 6:53
  > Justin>Um, yeah, it is creamy, though. You get that creaminess to it. Oh, yeah, yeah, yeah.
• 6:57
  > Bob>So, yeah, my next brunch, I'm definitely breaking this out.
• 7:01
  > Brent>Well, I was excited when we got it, because I'm a big fan of scottish grain whiskies. I think it's a category that, you know, a lot of whiskey people overlooked. Um, you know, when you can get some of these amazing single grain whiskeys, you know, of advanced age at a very reasonable price.
• 7:23
  > Brent>Um, I don't know what the age statement on this. It's not age stated, but this is the first irish, um, single malt or, you know, single grain whiskey I've ever had. So I was kind of excited to try it, and it, honestly, it did not disappoint.
• 7:40
  > Brent>I, um, mean, I hate to sound like a broker record, but it's just hot buttered toast.
• 7:47
  > Brent>There's a little bit of baking spice in the tip of the nose.
• 7:54
  > Brent>There's a lovely floral feel to it.
• 8:01
  > Brent>And on the palate, the m thing that jumped out at me at first on the palate is the creaminess.
• 8:09
  > Brent>It's got a really nice mouth feel. It's got a nice coat. Gets the top and the sides and the back of the mouth. Um, that salted caramel definitely comes forward. Um, there's a little bit of butterscotch. And I'm like you. I get sort of that dry cinnamon powder. It's not like really strong cinnamon, but it's like, you know, if you get some baked goods and they have some cinnamon sprinkled on the top, and you get that in your mouth and you get sort of that little bit of, uh, astringency and that little bit of dryness to it, but just a. Ah, really. A really pretty whiskey.
• 8:45
  > Bob>Yeah, it's impressive.
• 8:49
  > Justin>It's enjoyable.
• 8:50
  > Brent>Mhm. And again, this is. This is the first scottish single grain I've ever had.
• 8:56
  > Brent>So I don't recall ever seeing them, you know, anything available.
• 9:02
  > Brent>Um, I mean, it's not like you see a lot of scottish grain whiskeys. I mean, how often do you see those on the shelf? So, you know, kudos to them for, you know, taking it and taking the plunge and doing it.
• 9:13
  > Brent>Um, so kind of exciting. And, uh, again, did not disappoint. I thought it was lovely. So we're gonna be rating the, uh, we're gonna be given the high and wicked number four, anais coffee single grain irish whiskey. A well deserved forceps. That's classified.
• 9:32
  > Brent>So that's going to take us to our next one, and let's have Justin tell us about that one.
• 9:36
  > Bob>So we're going to talk about high and wicked Kentucky straight bourbon. It's 52% alcohol by volume, or 104 proof. It's five years old. Mash bill is 51% corn, 39% rye, and 10% malted barley. The whiskey is made from a sweet mash and is distilled in a 36 inch diameter vendome copper still and doubler aged for a minimum of five years in seasoned medium toast. New number four char american white oak barrels coming from the independent stave company in Missouri. Distilled, aged and blended entirely in Kentucky. On the nose, I got some serious oak. I got tobacco, I got some dark berries, some pepper on, uh, the palate, I got limes, and Doctor Brown's black cherry.
• 10:37
  > Bob>And it had a oaky finish.
• 10:43
  > Bob>They're pretty well constructed. Bourbon, what did you think?
• 10:49
  > Justin>Yeah, the first thing is, you know, this is a five year sweet mash, you know, so when you hear that right off the bat, you know, the sweet mash is a whole different process.
• 10:58
  > Justin>And, um, a lot of these places are coming out with them now it seems to be coming back again.
• 11:04
  > Justin>And so I was excited when I read that right off the bat, but, yeah, and the nose, and it narrows.
• 11:09
  > Brent>It down, too, because. What's that?
• 11:11
  > Justin>Right?
• 11:11
  > Brent>I. Because you're going, I have an idea who this is. It's one or the other. Yeah.
• 11:15
  > Bob>Right.
• 11:15
  > Brent>Yeah.
• 11:16
  > Justin>Yes, exactly. So, um.
• 11:19
  > Justin>Um. Yeah, but leather, you know that on the nose, you get that leather and that tobacco on the nose. Um, and some little bit of a butterscotch. And I got some, uh, some cherries on there on the palate.
• 11:31
  > Justin>I got them stewed plums. I got, uh, the palate was like a soft, light cherry. It's, you know, you're not that tart cherry that you get. You know, it's just like a soft, light cherry and, um, a little bit of baking spice.
• 11:46
  > Justin>It was nice. A nice creamy mouthfeel.
• 11:49
  > Justin>You know, I like this one. You know, this is one that could be an everyday drinker for sure.
• 11:55
  > Justin>Bob, let me take hair.
• 11:58
  > Bob>Kind of reminded me of cherry pie a little bit.
• 12:01
  > Brent>Yeah. Well, it's.
• 12:03
  > Justin>But not a. But not a tart cherry. No, no.
• 12:06
  > Brent>Like a sweet cherry.
• 12:07
  > Justin>Right.
• 12:08
  > Bob>McDonald's made a cherry pie would be like that.
• 12:11
  > Justin>It's once they. Once they stopped frying their pies.
• 12:13
  > Brent>I got a guy I knew when I was a little kid, um, growing up, he smoked a pipe. He always had, you know, the bag of pipe tobacco with him, and he would get the pipe tobacco, and they make like, a cherry pipe tobacco.
• 12:27
  > Justin>Oh, yeah.
• 12:28
  > Brent>And that's what I'm getting on this. Uh, you know, I mean, he passed away many, many years ago, but, uh, there's that sort of tobacco y under and then the cherry on top, so.
• 12:42
  > Brent>And I get a little bit of, like, old, worn leather.
• 12:48
  > Brent>There's definitely a nice butterscotch on it, a little bit of citrus and a little bit of cocoa as well.
• 12:57
  > Brent>Let's see. On the pallet, though.
• 12:59
  > Brent>Hmm.
• 13:02
  > Brent>On the palate, another one with a nice creamy coating mouthfeel to it.
• 13:08
  > Brent>Um, still getting those cherries, um, dark, stewed fruit, a little bit of citrus on it. You know, decent, medium finish. You know, a solid, you know, for a five year whiskey. Solid whiskey.
• 13:26
  > Brent>Um, yeah, I'm with you. That's. That's a good daily drinker right there.
• 13:33
  > Brent>I think that one. I think that one would take a nice place up on the shelf.
• 13:38
  > Brent>Um, definitely. Yeah.
• 13:40
  > Justin>One to look for, for sure.
• 13:42
  > Brent>Yeah. Well, you can take that one home with you if you want.
• 13:46
  > Justin>Oh, nice. I'll be happy to. Thank you for the samples.
• 13:51
  > Brent>Yeah, exactly.
• 13:52
  > Brent>So. So the high and wicked Kentucky straight bourbon, 50, uh, percent, 52% abv, five years old. We're gonna be rating that a well deserved three sips.
• 14:03
  > Bob>Interesting.
• 14:05
  > Brent>Yeah, solid. Good.
• 14:08
  > Brent>Kentucky straight five year whiskey.
• 14:11
  > Brent>Um, yeah, we, we drink a lot of five year old whiskey on this show that is not nearly as good. So, you know, that one's. That one's solid. Which, which of the two do you think it is?
• 14:25
  > Justin>Yeah, I think I have my, you.
• 14:27
  > Brent>Know, you thinking west, you thinking ease, you thinking lowly, thinking east. Uh, I'm thinking east.
• 14:33
  > Brent>That's. I'm thinking. But, yeah, I could be wrong.
• 14:38
  > Justin>Sweet mash. Nice. If you haven't had a sweet mash yet, you really need to get one. You really need to try one.
• 14:45
  > Bob>Tasty year, two, older than I always.
• 14:48
  > Brent>Especially with the rise, with the sweet mash, it always tastes a little more mature. It always seems to be a little bit ahead of the curve. It seems to even out once it gets five, six years for me, I don't notice much of a difference after that. But, you know, when it's, you know, three years old, it definitely tastes older than three.
• 15:05
  > Brent>That's, that's the one thing. Well, me and Brent got to try some one time before it got released, and that's how we'll be back.
• 15:17
  > Bob>Look to the left, to the right.
• 15:21
  > Brent>Keep your eyes on the road, my darling wondering if we're only passing through open roads and open windows. My hand is yours forever, sweet love. Our eyes ahead on these back roads with a view.
• 15:47
  > Brent>Hey, and we're back, and we're discussing some whiskeys.
• 15:50
  > Brent>Well, right now from high end wicked. So that takes us, we just finished talking about their Kentucky, uh, straight bourbon. So that takes us to our next one, which is the high and wicked Kentucky straight bourbon. Cast strength.
• 16:05
  > Brent>So 62, uh, 62.5 or, or 62.6 abv, uh, 125.2 proof. Five years old. I am very aroused. Mash bill of 51% corn, 39% rye, 10% malted barley.
• 16:24
  > Brent>This is the cast strength version of the previous sweet mash, Kentucky straight bourbon.
• 16:29
  > Brent>So on the color, got a nice sort of age penny color to it.
• 16:38
  > Brent>You know, you can see the age in it on the nose. It's very heavy, dark, stewed fruit.
• 16:51
  > Brent>I'm getting some of that pipe tobacco again, and then some cinnamon and some, like, caramelized nuts.
• 17:06
  > Brent>Like, I mean, honestly, it's power suggestion, but, uh, you know, they have in their tasting notes pecan pie. And I'm like, yeah, that's, that's definitely pecan pie, but let's take a taste and see what she tastes like on, uh, the palate.
• 17:28
  > Brent>Sweet honey again, the caramelized nuts, a little bit of like a toasted cinnamon bun.
• 17:40
  > Brent>It's got a fruity finish, kind of sweet and kind of fruity on the back end.
• 17:46
  > Brent>Yeah, this is a winner, this one. This one's definitely a winner. What do you think, Brent?
• 17:50
  > Justin>Yeah, this one is a winner. This one is, we take our last expression, and we bump it up a notch here. The cast strength. And let you m, let you put as much or little water or ice in it as you want. Then, you know, when they do it like this. But, yeah, they get that tobacco, um, you know, I got tobacco, cinnamon, pepper. But the one thing about that, you had all those tasting notes, but for me, everything was very front forward to it. You know, it didn't, like, coach your mouth or anything, but it was very front forward. All pleasant tasting notes. All, everything was very nice with it. But just, you can't expect this one to be, you know, lingering and.
• 18:26
  > Brent>Yeah, I get red pallet to front. Back palate. Not smart.
• 18:29
  > Justin>Right, exactly. So that's kind of, it's kind of not there when you're, you know, you just kind of think, like, all castrate is just going to, like, yeah, cover, um, my entire palate, you know, and it's going to have that, that nice, long finish to it.
• 18:41
  > Brent>And again, that's the only knock I have on it. Right.
• 18:45
  > Brent>It's got two thirds of the palette. It's just missing that back piece.
• 18:48
  > Justin>It's missing the right, missing the back piece, and missing the, you know, the long finished.
• 18:53
  > Brent>But other than that, it's fantastic.
• 18:56
  > Justin>It's a fantastic, fantastic, uh, whiskey here.
• 19:00
  > Brent>And just find the smallest thing to pick about.
• 19:04
  > Justin>No, I mean, I just want to bring that.
• 19:06
  > Brent>Are you missing harm? Is that it? You're missing harm? Yes.
• 19:09
  > Bob>This is why people.
• 19:11
  > Brent>Well, let's be honest. If you want to really pick, we only have one bottle.
• 19:14
  > Brent>They didn't send a case.
• 19:17
  > Justin>No, it's very enjoyable. I mean, another one that's, uh, a winner. You know, you want, you want to get this on your shelf. That's for sure. Justin.
• 19:26
  > Bob>So the nose reminds me of, like, the forest floor when it finally stops raining and the humidity kicks in. I got, like, plums and green melon. The palate was powerful. On this one. I got pepper, almonds.
• 19:44
  > Bob>Honeydeheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheheh and the finish, um, I got more of a finish when I first started tasting it. I got, like, oaky and sweet, but it fades fast. And now that it's been out in the air for, like, a half hour.
• 19:57
  > Brent>Did you try it with water? Yeah, I tried it with water, and it opened it up a bit. Oh, I'm gonna try just a tiny bit. But it, uh, now I'm getting the whole palate. Once I put a little water in, it really blossomed.
• 20:13
  > Justin>Yeah.
• 20:14
  > Bob>So get an ice cube in it or a couple of drops of water, and you're gonna be really happy.
• 20:19
  > Brent>Yeah. Take it from 125 to about 121, and you're perfect. Yeah, it's, uh, well, there you go.
• 20:26
  > Brent>Yeah. Yeah.
• 20:27
  > Bob>That's our recommendation.
• 20:29
  > Brent>Yeah, I'd say. I'd say, you know, a couple of drops on this one, and you're. You're definitely in business. But, yeah, it's. Well, I I met these folks at, uh, the Benny's whiskey event that they would always do before whiskey fest probably two years ago. So I've been going back and forth with them for quite some time, and then they sent me these, and then they've made it, you know, eventually made it to up to the front. So it's. It's been a while since I, uh, first talked to them, but I was impressed with their stuff then, and I'm impressed with their stuff now.
• 21:02
  > Justin>Very impressive with all of their, uh, three products we just tasted impressed with all three of them.
• 21:07
  > Brent>So we're gonna give the high and wicked Kentucky straight bourbon cast strength a well deserved forceps.
• 21:16
  > Brent>So we're gonna have brent tell us about our next one.
• 21:19
  > Justin>The next one is Hercules mulligan air and rye, 43% abv, 86 proof. I just like that air and rye. Sounds like a pirate.
• 21:29
  > Brent>I know you're still stuck on our pirate episode, harm, with his eye pads.
• 21:33
  > Justin>I know that.
• 21:35
  > Brent>Yeah.
• 21:35
  > Justin>But, um, so this is Hercules mulligan is a line of ready to drink cocktails. So their iron rye is an irish American Manhattan made of a blend of three rye whiskeys, two irish whiskeys, cherry bitters, and cherry juice. So I'm thinking, wow, this is gonna be something.
• 21:57
  > Justin>And I get the color on it is got that. It's an amber color. It's a reddish amber color that you got on it.
• 22:06
  > Justin>On the nose. You get cherry and vanilla on the palette. I just get that sweet, smooth cherry, and then it's just gone.
• 22:18
  > Justin>It's like, it's one of these things. It's good, but forgettable, I think. Um, what you need is this is supposed to be ready to drink. And I can see how some people would maybe enjoy it directly over ice, but I would add something else to it. Did you really get the best flavor out of it?
• 22:37
  > Brent>Uh, like a little splash of citrus?
• 22:41
  > Brent>Honestly, I'm with you. I think I know it's supposed to be a ready cocktail out of a bottle. And honestly, uh, it's 86 proof, so God bless them. Usually RTD cocktails are about 20 proof, so that's great.
• 22:56
  > Brent>I'm just. I'm not a big cocktail guy, so I'm just trying to figure out what. I think. This would make an amazing cocktail. I'm just not literate enough to cocktail.
• 23:07
  > Justin>I mean, there's nothing wrong with it.
• 23:10
  > Brent>Oh, no.
• 23:11
  > Justin>It's just smooth and short, and it's just.
• 23:15
  > Brent>I think I'm just so pleased by it. I'm trying to figure out what to do with it.
• 23:19
  > Bob>I think if we had a little water to it.
• 23:21
  > Brent>Yeah.
• 23:22
  > Bob>And it fixed it. Try it. That's what we have in the table. There's a bunch of different whiskeys and water. So I, uh, put some water in it. So if I.
• 23:32
  > Brent>If I put some water in it, the cherry really pops.
• 23:35
  > Bob>Yeah. So if you put it over ice, it'll be the same thing.
• 23:38
  > Justin>Right.
• 23:38
  > Bob>And then you're good.
• 23:39
  > Brent>Yeah.
• 23:40
  > Bob>But just don't drink it, like, straight. Straight.
• 23:42
  > Brent>The cherry pops. Once you put some water in it. Yeah.
• 23:44
  > Justin>It's just kind of.
• 23:45
  > Bob>It's all it needed. They probably. We're like, oh, if they put this over ice, it's gonna be perfect. Yeah, that.
• 23:51
  > Bob>That's what I would recommend.
• 23:53
  > Brent>Yeah, I'm with you. I think. I think. I think this over ice with, like, splashes, you know, lemon peel or orange peel and a little citrus juice in it. I think burnt orange peel, let it melt a little bit. I think that might, uh. That might be the thing we're looking at. I mean, we're drinking it straight, you know, in a glencairn, so it's kind of hard to wrap your head around. But, uh, you know, I mean, I.
• 24:14
  > Justin>Think this would sneak up on you if you were drinking them all night.
• 24:17
  > Brent>Yeah.
• 24:17
  > Justin>And 86 proof if you're not.
• 24:18
  > Brent>Oh, yeah. Well, that. That's the thing I give them. I applaud them is they're putting it out at full proof.
• 24:23
  > Justin>Right. Because you. This is not. This is not taste.
• 24:26
  > Brent>Yeah.
• 24:27
  > Justin>Like an 86 proof.
• 24:28
  > Brent>Yeah.
• 24:28
  > Justin>This is not anything close to what you think of. It's got none of that. None of that bite from a. From a whiskey that you think, you know, you're gonna get usually.
• 24:37
  > Justin>Um, I think we're gonna.
• 24:40
  > Brent>I think we're gonna hold on to this one to play with this one, because I think we're gonna figure it out. I mean, you know, for right now, I'm not exactly sure what to do with it, but I think we're going to figure this one out.
• 24:48
  > Brent>So if you see it and you're somebody who really kind of enjoys the cocktail, absolutely. Grab one and figure it, you know, think about it, figure it out, play with it. And if you come up with something awesome with it, let us know, because we definitely want to try it.
• 25:02
  > Brent>So.
• 25:02
  > Bob>Yep. Go on our Facebook site and just make comments.
• 25:05
  > Brent>Well, for right now, we're going to give the hercules Mulligan iron rye two, uh, sips. So that's going to take us to our last whiskey, and we're going to have Justin tell us about that one.
• 25:17
  > Bob>So we're going to talk about dingle Samaine single malt whiskey. It's 50.5% alcohol by volume, or 101 proof. The samhain single malt whiskey is the first expression to come from Dingle's new wheel of the year series. The celtic Wheel of the year is the divided into eight periods following the rhythm of the seasons, equinoxes, and solstices.
• 25:43
  > Bob>Sammy is one of the four main seasonal fire festivals named after the belief in cleansing powers of fire.
• 25:52
  > Brent>Fire.
• 25:56
  > Bob>Traditionally, after sunset, Samain commenced, would never outgrow it. No tower.
• 26:02
  > Bob>Towering bonfires set ablaze in pairs, and livestock were driven between them, believing that the smoke possessed cleansing powers.
• 26:13
  > Bob>Saman is also the origin of Halloween, observed from sunset on, um, October 31 to November 1 1st.
• 26:22
  > Bob>Observed by celtic pagans, Sammy was believed to be the day the veil between the living and the dead was especially thin, allowing the spirits of the dead to visit the living. During this time, costumes and masks were worn to ward off harmful spirits, and these traditions have survived as Halloween customs to this day. Simeine single malt whiskey is matured in first filled bourbon casks before a long two year finish in first muscatel casks. So the color was a light yellow. I kind of got a sweet and floral nose on it. I'm gonna taste it again.
• 27:09
  > Bob>So I'm getting, like, allspice raisins, soy on the finish. It was all center palate, and it was unremarkable. But I. All in all, it's pretty cool. What did you think, Brent?
• 27:25
  > Justin>Yeah. So on the nose, I got, like, a dandelion rose petal bouquet on the nose, which was quite different, you know, but it's a, uh. Then you get a little bit of a cherry after a little bit of cherry on it. After that, on the palette, you get that. You get the little peppery pepperiness on there. Um, raisins. I got raisins. Uh, and like, a dried raspberry. Like a dried raspberry. Like, if you were eating a dried raspberry, that's what it would taste like. And very enjoyable, very pleasant. You know, I'm not the single malt guy usually, but, um, you know, I can sit down and drink this for an evening without a problem.
• 28:10
  > Brent>Well, again, it's, you know, I mean, we're. This is an irish leaning show because we have a hi and wicked who sources a lot of stuff from Ireland. And we've got the Hercules Mulligan. We've got the dingle.
• 28:22
  > Brent>So it's, it. I know it's not in your wheelhouse, but I thought this one was really well made. It's, you know, I mean, when you taste it, you know, it's a solid, solid irish single malt. But the cast finish really shines through.
• 28:39
  > Brent>And I think they did a good job with the Muscatel cast finish because you pick up that raisiny.
• 28:45
  > Justin>Yeah, you get that raisin, but it's not overpowering.
• 28:48
  > Justin>No, no, not at all. Not at all.
• 28:50
  > Justin>It's not one note that. It's not a one note whiskey.
• 28:54
  > Brent>And so many people, like, we talk about on the show all the time. If you, you know, our, uh, regular listeners will get it. You know, it's. You're not trying to paint over it. You're trying to fill the holes in the swiss cheese. And so many people overdo the cast finishes. And this one, I think Washington really pretty. I think it was really well done. Um, on the nose, I got a lot of citrus and flowers. Um, the malt really shines through. A nice, clean malt on the nose.
• 29:23
  > Brent>Really, um, nice on the front palate.
• 29:25
  > Brent>Marzipan. You definitely get the raisin enos on it from the Muscatel wine. The finish on it is fairly sweet, I thought, and with just a touch of water, I thought it opened it up really well. Could you use a little water in your whiskey?
• 29:45
  > Justin>When I drink whiskey, I drink whiskey.
• 29:48
  > Justin>And when I drink water, I drink water.
• 29:51
  > Brent>So that's what Micklene thinks.
• 29:54
  > Brent>So. Well, we're going to be rating the dingle samhain single malt whiskey. A, uh, well deserved three sips. So that's all the time we have for today. I want to thank our co host for joining us. Thank you, Brent.
• 30:08
  > Justin>Thanks. So pleasure having this, these drinks today.
• 30:10
  > Justin>Yes, this is pretty nice little lineup.
• 30:13
  > Brent>Yeah. And thank you, Justin.
• 30:15
  > Bob>A pleasure to be in the basement today.
• 30:19
  > Brent>Well, for sips, suds, and smokes, this is maid man Bob. We thank you for joining us. Remember, life is too short to drink bad whiskey.
• 30:28
  > Brent>This has been a one tan hand production of sips, suds, uh, and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys. We'll see you all next time.