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Weller 12 Year Old A Really Really Good Wheated bourbon That Almost Was A Pappy · Aussie Bourbon Lovers

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  Incredible flavours, even better stories.
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  One Pour, 10 Minuts.
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  Aussie bourbon lovers, sharing bourbon with Australia.
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  Oh, no pop tonight.
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  It's a screw cup. Sorry.
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  It's so anticlimate.
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  One of the amazing things is that some of the really nice whiskies do
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  have a screw cap instead of a cork.
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  But you know what a good thing about a screw cap is?
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  Screw caps never dry out. That's true.
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  And corks sometimes do. What are we having, H?
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  We're having a Weller 12-year-old, an original weeded bourbon.
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  All right. Cheers.
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  It makes such a good ting, doesn't it?
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  The It does. The Glencarein glass.
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  Yeah. Black labour weller.
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  This is almost... It's not quite a bottle kill.
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  We still got, I reckon, one more go in that day.
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  This classic thing that I'm going to get...
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  They're going to tease me again about this thing about the-Oh, you'll be right.
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  The bottle's mostly empty when we take the picture.
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  Yeah, but that's okay.
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  It means we actually enjoy drinking what we're talking about and not like…
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  Ain't that the truth? Yes.
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  All right, come on then.
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  What are you getting on the nose? A bit of harvest.
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  Really?
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  A bit of harvest.
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  This is where any time something wheated comes up, H's heritage as a
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  daughter of a wheat farmer comes through.
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  If I close my eyes, not that I've drunk bourbon on the
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  tractor, but I'm stepping out of the tractor when they've just freshly cut
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  some of the harvest.
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  Yeah, I don't know. I'm probably not.
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  But also very caramely.
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  I'm getting apple juice.
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  You know pressure fruit?
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  You know the sweet? Do you remember this?
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  It's like a triangular bottle of clear apple juice.
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  Yes. I used to love that.
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  Yes. You're getting that.
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  Just the sweet, like really sweet, yummy sweetness.
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  Which I think is that. I've gone from harvest to really caramely.
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  Yeah, and then that toffy, brown sugary. Desserty.
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  This has definitely got a desserty vibe going.
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  How about the taste, Dave?
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  Does the taste have the same vibe as the nose?
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  Yeah, I forgot how much I like this. This is so good.
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  Judging on how much the bottle is gone, we clearly like this one.
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  Well, it's one of these bottles that for a while there it was quite...
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  I might be wrong about this, but I felt like for a while it was
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  hard to get in Australia. There's a lot of stuff in there.
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  And then I got a... I'm wrong about stuff all the time.
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  It was hard to get.
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  And then we bought a bottle and we went, wow, that's really tasty.
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  And there's people, so well, another one of these Buffalo trash products
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  that's hard to get in the US.
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  So people talk about how good would well a 12-year-old is, and a lot of people go,
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  Oh, I got it, and I had it, and I was disappointed by the fact that it
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  wasn't as good as I was expecting.
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  Well, it's that thing of if you hype something up too much,
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  sometimes it disappoints.
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  But this is delicious, delicious on the nose and delicious to taste.
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  You're right.
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  What can you tell me about William Weller, Dave?
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  William LaRue-Weller? Yeah.
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  I'm pretty sure that's his name.
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  That's the one that's in that antique collection, William LaRue-weller.
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  That's a pretty cool name. What can I tell you about him?
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  I don't know. Well, he was born in 1825.
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  You want me to read off the back of the label?
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  I don't know who William Leroy Weller was.
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  You're asking me as though I'm going to just be able to wheel out
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  some fact about this fellow. You're always full of information.
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  I enjoy drinking this one.
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  I walked in the door about 10 minutes ago from a late night at work, and you're
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  expecting me to have researched this?
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  Well, here, he was one of the early whiskey pioneers.
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  The other week, you did all your research.
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  You showed me up so bad.
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  That's because you were putting the kids to bed and I could Google it,
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  but I haven't had any chance.
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  I literally walked in the kids already fast asleep.
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  I'm Creepers.
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  It's fair to say this is a tribute of a man who made We Did
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  Bourbon, Burbon legendary.
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  He must have been the guy who pioneered it.
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  Anyway, if you've got a bottle of it, you can read the back of it yourself.
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  Yes. We'll Google it.
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  Exactly.
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  But here's the thing that I know you like to bang on about Welles.
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  Go on. I'll let you go for it.
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  No. Yeah, you're going to be able to do it.
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  I don't know what you're talking about. Yeah, you do.
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  What is Weller?
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  Is this the one that's friends with Buffalo Trace people?
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  What do you mean? Is this the- They make it a Buffalo Trace.
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  They make it a Buffalo Trace, and the Buffalo Trace is very famous for
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  their Pappie, which is very expensive. Okay.
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  Correct me if I'm wrong. No, you're right.
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  But Buffalo Trace is its own thing, and Pappie Van It's all its own thing.
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  They just both made at the same distillery and owned by.
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  Yes. Sounds right?
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  Yes. They also make Blantons there.
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  A lot of great bourbon comes out of there.
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  But to be a Pappie, it goes through a very gruelling process
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  of I think it's a panel of 16 people.
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  It's a large number of people.
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  I love how much this story changes each time, but good.
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  Yeah, you go.
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  Anyway, it's a large number of people, and they all have to taste it.
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  It's got to be unanimous that it's the quality that it needs to be to be a pappy.
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  If you have a of complaint about how can we tell this story, you
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  can send it to Helen.
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  I know I've told it a few times. Aussie Bourbon Lovers.
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  It's a great story.
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  I'm fascinated that 16 or 12 or whatever it is, maybe it's eight, who knows?
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  I'll have to look it up.
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  But that a group of people sit around, taste the bourbon out of the barrel,
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  and if all of them agree, it then becomes a very expensive
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  pappie, and you are very hard to get.
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  But if one or two of those people don't agree, it becomes a much more affordable,
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  very delicious, weller. Great.
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  There you go. Well done.
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  I'm glad we got there.
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  Here's another one that you're definitely going to be able to help us with.
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  I wasn't going to repeat the story. No, you did well.
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  You insisted.
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  It's a weller. It's the black label.
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  It says, Age 12 years.
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  How old is the oldest bourbon in this bottle?
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  I don't know.
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  It could be really old, but the youngest is 12 years.
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  See? I know my facts, too, Dave.
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  Yeah.
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  I reckon you could It's not just you that knows everything.
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  Okay. All right.
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  But yes, they have to put the age they put on the bottle is the age of
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  the youngest bourbon in there.
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  So even though this is 12 years old, which is a great age for bourbon,
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  it is the youngest bourbon in there.
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  So the oldest could be 28, could be 15, could be who knows.
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  Can I talk about something that for me feels a little bit like
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  dishonest when I talk about the flavours I get when I know it's a bourbon?
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  Because Because what I want to say- You feel like an imposter?
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  Because I've just been sitting here just nosing this, and it's good fun to nose
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  this one because it smells so delicious.
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  Do you know what it smells like?
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  I just said- A really nice bourbon.
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  It smells like a really nice bourbon.
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  But when you nose it, it doesn't make any sense for us to say the notes I'm
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  getting are a really nice bourbon.
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  It doesn't make any sense.
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  And if you say I'm getting cinnamon and toffee.
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  For some people, it probably makes more sense than if we sit here and say, Oh,
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  it's caramel and cinnamon and toffy.
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  They're like, I don't get any of that.
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  They just notice it and go, oh, that one's like a good bourbon.
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  Those really chewy...
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  What were they called?
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  Are they Caramel Chocolates? Those lollies?
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  Grandma used to give them to me. They have really...
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  Yeah, you've Caramel?
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  Chilly caramel on the outside and that chewy chocolate in the middle?
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  Yeah. Have I said that before?
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  Well, maybe not.
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  But I think they weren't even really expensive.
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  But bourbon experience a bit. Do they?
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  Caramel lollies? Or grandma lollies?
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  Grandma's lollies.
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  I'm sorry about that.
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  But it does.
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  Sometimes the nose is really good and the taste doesn't match, and sometimes
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  it's the other way around.
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  You nose it and you're like, Oh, not great.
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  But then you taste it and it's delicious.
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  This, I will declare, is one that is equal.
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  You nose it and you're like, This is going to be delicious bourbon, and then you
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  drink it and it's delicious bourbon.
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  Do you know why I opened this one tonight? Why did you open this one tonight?
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  Can you remember? I told you this last week, I think.
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  We've been having one of our loyal YouTube fans, or maybe he's not that loyal,
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  but he's just come around recently. His name's Tim.
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  He's been posting a lot of comments on our YouTube stuff, and I've been
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  really enjoying engaging with it.
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  Well, you asked about if we've done any weather episodes, and so
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  I pointed him to the special reserve when we did.
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  And I was like, Well, we haven't done the 12-year-old one yet.
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  So I thought, Well, let's crack it open. No.
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  Well, we got to do it while there's still some left in the bottle.
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  Well, yeah, of course.
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  But I also thought, Well, hey, I don't mind doing a request.
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  So if you got a request for an episode, bang a comment on YouTube
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  or in the podcasting. We'll do one.
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  We'll open a bottle. Also, get it from someone.
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  We don't have it on our shelf already.
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  What a good excuse to buy bourbon.
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  You want to see an episode? Just tell us what you want.
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  I want to hear about this one. Get our review.
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  This one, definitely recommend.
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  Can we get this in Australia?
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  Okay, good one. So you can.
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  I reckon I've seen it every now and again.
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  So I made at Celebrations Ball has got some on his shelf right now.
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  I've seen that. And he can.
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  He's got a good range of Buffalo Trace stuff.
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  So I think you probably often have it.
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  If it's available in Australia, he'll often have it.
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  But online, you can definitely get it.
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  I reckon somewhere between 220 and or something a bottle.
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  So it's not cheap.
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  No, but it's not the thousands of dollars you pay for a puffy.
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  Oh, great. No, it's definitely not.
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  Yeah, it's not like you're not buying a 60-year bottle of bourbon.
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  You're buying a nicely priced bourbon, but you're not spending
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  thousands of dollars on it, and you're getting something that's
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  really good quality.
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  And you might find it at a Whisky-y dance.
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  If you're in Victoria, that's bright, and there's a few others.
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  But yeah, the one that
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  the special reserve, the green label one, that's really easy to get it.
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  A lot of everywhere thing is nowhere near as good as this in my view.
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  What's the difference between the green label and the black label we're drinking?
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  Well, I call that special reserve, the green label.
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  There's no age statement on it.
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  We're going to say that's a minimum of two years.
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  Two years, yeah. But maybe it's four years, say.
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  It could be six. I don't know.
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  I'm making it up.
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  But then this one's like, I think in the series, the next one, and there's
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  the Antec 107, which I don't actually know what that is.
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  And then there's that white label one, which is the youngest bourbon in here
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  that's 12 years is what makes this one, particularly one of our favourites.
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  Yes, I think so.
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  And then there's the white one, which is C-Y-Y-P-P-B or whatever.
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  I had it once, I think when I was in the States, and it's Craft your own bourbon.
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  Something like that is what it stands for. It's a white label.
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  And the idea was that they took a vote on what they wanted in a flavour.
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  I think they asked it. I think this is right.
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  Yeah. I love when they do fun stuff.
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  And they made this flavour profile.
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  But a lot of people were like, Well, I didn't craft it.
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  So I don't know if you're.
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  Anyway, that's some of the were lined up. There's other ones, too, I think.
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  And there's also William Lerouh, which is in the antique.
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  Yeah.
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  I think this is a go-go with some chocolate, too.
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  Okay. Well, let's go get some chocolate.
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  Cheers. Cheers.
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  Thanks for listening.
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  connected with us by clicking subscribe on your favourite podcast app.