Latest / The Noble Dram / The Noble Dram | A Thoro-Good Time: One Bourbon, One Scotch, One Beer (Season 2 | Ep. 24)

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The Noble Dram | A Thoro-Good Time: One Bourbon, One Scotch, One Beer (Season 2 | Ep. 24) · The Noble Dram

• 0:00
  Aaron: Is it just me, or does every drinking song seem to tell the same tale?
• 0:05
  Gavin: The guy loses his job, he can't pay his rent, and please with the landlady that she doesn't kick him out.
• 0:11
  Aaron: He even calls his buddy and says, Can I crash at your place?
• 0:14
  Gavin: And gets told no.
• 0:16
  Gavin: So what else are you gonna do besides hit the bar, start drinking?
• 0:55
  Aaron: If you guessed it, congrats.
• 0:57
  Aaron: If not, that was the storyline to the classic song One Bourbon, one scotch, one beer, which was ultimately our inspiration for tonight's episode.
• 1:08
  Aaron: Seems pretty simple.
• 1:11
  Gavin: Nothing simple around here, though.
• 1:12
  Gavin: We like to make things a little complicated.
• 1:15
  Aaron: I don't know if want like to is the right word, but we certainly do tend to make things complicated.
• 1:20
  Gavin: I kind of think we like to, but it's just part of the MO, right?
• 1:23
  Gavin: So we set out to find a bourbon and a scotch that was aged or finished in beer barrels.
• 1:32
  Gavin: And quite make it there.
• 1:36
  Aaron: It was hard.
• 1:36
  Aaron: We were doing research, we were doing digging, we were arguing all the way up till minutes ago when we finally settled on what we would do tonight.
• 1:46
  Aaron: And unfortunately, we never got around to a pre-poor.
• 1:51
  Aaron: For shame.
• 1:53
  Aaron: Yeah.
• 1:53
  Aaron: Well, we should fix that.
• 1:55
  Aaron: Can you give me a glass?
• 1:56
  Aaron: Wait a second.
• 2:00
  Aaron: That's not a glen, Karen.
• 2:05
  Gavin: Well, I got a surprise for us tonight.
• 2:07
  Gavin: Tonight, we are starting with dragon's milk.
• 2:14
  Aaron: Yeah! One bourbon, one scotch, one beer.
• 2:19
  Aaron: And we'll clarify how we didn't follow any of those rules, and we're going to drink them in a different order.
• 2:25
  Gavin: Yes.
• 2:25
  Aaron: Yeah, complicated.
• 2:27
  Aaron: So let me pour us.
• 2:30
  Aaron: So tonight's pre-pour, which actually is no longer a pre-poor because it's live on air, uh, we're sipping beers.
• 2:38
  Aaron: Sipping beers.
• 2:40
  Aaron: You know so for those who tuned in to find playful whiskey banter, simmer down.
• 2:49
  Aaron: It's coming.
• 2:49
  Aaron: It's coming.
• 2:51
  Gavin: Also, uh, shall we dive a little bit of what's in the glass?
• 2:56
  Gavin: Just a tad bit.
• 2:57
  Gavin: Yeah, give us give us a rundown.
• 2:59
  Gavin: We're gonna treat this like any other sipper on the show.
• 3:02
  Gavin: All right, so this is Dragon's Milk, which is from New Holland Brewery.
• 3:06
  Gavin: Um, this is the tail of gold.
• 3:10
  Gavin: So this is beer that has been aged in bourbon barrels for roughly around a month or so.
• 3:18
  Gavin: Okay, so so some Thai.
• 3:21
  Aaron: We just did this the other way.
• 3:23
  Aaron: Yes.
• 3:23
  Aaron: Which in our research is a much easier thing to find.
• 3:28
  Aaron: Um, that's right.
• 3:30
  Aaron: The surplus bourbon barrel market must be much tougher because finding releases of bourbons that had spent any time in a beer barrel proved to be a daunting task.
• 3:51
  Aaron: Um, after an extensive amount of internet sleuthing, I found about 12.
• 3:56
  Aaron: But none of them were available anymore.
• 4:01
  Aaron: They had been like releases from years back, um, or limited releases that were only available in certain areas, certain markets.
• 4:11
  Aaron: It it proved to be an incredibly difficult challenge.
• 4:15
  Aaron: So I like the idea of us starting with a beer with a whiskey tone to it.
• 4:26
  Aaron: Yes.
• 4:26
  Aaron: Question I don't know, I don't know how deep you got into your internet research on beer this week.
• 4:32
  Aaron: Do we know what bourbon was used in this?
• 4:34
  Gavin: That I don't know.
• 4:35
  Gavin: There's not a lot um from the distillery on what is in this necessarily, um, or what barrels.
• 4:44
  Aaron: So I do know, no idea if this ties to this beer, but I do know that Bardstown had a couple of releases of bourbons that were aged in old dragon smoke barrels.
• 4:58
  Aaron: So at least the inference might be that there was a little bit of a barrel swap, if you will.
• 5:06
  Gavin: And there might be uh when I went uh looking for some beers that had been aged in whiskey barrels.
• 5:15
  Gavin: Um Barstown had a very expensive bottle on the shelf, and so did Heaven Hill.
• 5:22
  Gavin: Uh, those single bottles of beer both were $40 plus.
• 5:30
  Gavin: Good lord.
• 5:31
  Gavin: And I thought I thought my whiskey habit was expensive.
• 5:34
  Gavin: And I thought, man, I would rather pay $40 for a bourbon than a beer.
• 5:41
  Gavin: So here we go.
• 5:42
  Aaron: You get to give give them price per ounce.
• 5:45
  Aaron: I think it's really expensive beer.
• 5:48
  Aaron: Yeah.
• 5:49
  Gavin: Yeah.
• 5:49
  Gavin: I mean, for a four-pack of this, I think was $17, 18 bucks.
• 5:55
  Aaron: So not terrible in the grand scheme of things, but I think the the reality is I am not a beer connoisseur by any means.
• 6:03
  Aaron: I I I enjoy a cold one from time to time, but I'm far more apt to enjoy a simple lager uh with a slice of pizza or a hot wing, right?
• 6:14
  Aaron: Um, so I I don't know if that is a reasonable price for a specialty craft beer these days.
• 6:24
  Aaron: I'll be honest, four or five dollars for a beer seems like a lot at a retail level, right?
• 6:31
  Aaron: Four or five bucks for a beer at a bar, like yeah, like that that that that totally makes sense.
• 6:37
  Aaron: But at a ball game where you're still.
• 6:39
  Aaron: I I have to believe if if you found a bar that had one of these, they would charge three times that at the bar, right?
• 6:45
  Aaron: So now you're talking $10, $12 for a bottle of beer.
• 6:50
  Aaron: That sounds ridiculous, but I would absolutely pay $10 to $12 for a bottle or a glass of whiskey.
• 6:56
  Aaron: Um much more.
• 6:58
  Aaron: I would I would kind of question why the scotch is so cheap.
• 7:03
  Aaron: That kind of price.
• 7:05
  Aaron: I drink that all day.
• 7:07
  Aaron: All right.
• 7:08
  Aaron: So while while we're sipping this, I want to make sure I give you a little time to to um to nose and and sip and savor this.
• 7:16
  Aaron: Um I'll be honest, I'm quite surprised by this.
• 7:19
  Aaron: This is quite tasty.
• 7:20
  Aaron: Um, ironically, I tell the tell the tale of not being much of a beer drinker, but I had a beer with lunch today, so um this is my second beer of the day.
• 7:32
  Aaron: Don't tell the boss.
• 7:33
  Aaron: This one, distinctly lighter, distinctly um uh fruitier, and in my my opinion, a little more enjoyable than the one I had at lunch.
• 7:44
  Aaron: Ooh, um well, no, no, I'm not gonna talk trash.
• 7:49
  Aaron: I'm not gonna say what I will say is it was a Russian imperial stout, and it was very dark, very coffee chocolate bitter.
• 7:59
  Aaron: Not not um as rich and creamy as I would have wanted right up my alley.
• 8:05
  Gavin: Uh this this beer is actually brewed with milk sugars.
• 8:13
  Aaron: So it's got an ice cream kind of hint to it.
• 8:18
  Gavin: Yeah, I totally I totally believe that.
• 8:21
  Gavin: Also, we're clocking in at a whopping you ready?
• 8:27
  Gavin: Yep.
• 8:27
  Gavin: 11% ABV.
• 8:31
  Aaron: That actually seems high.
• 8:32
  Aaron: It's higher than some for sure.
• 8:35
  Aaron: Uh I mean, in the grand scheme of beers, don't aren't most beers in the uh four, five, six percent kind of range.
• 8:43
  Gavin: I don't remember.
• 8:44
  Gavin: It's been a I'll drink, but like you.
• 8:47
  Gavin: I I am not a beer expert.
• 8:50
  Gavin: I I loved craft beer when we first moved to town.
• 8:53
  Gavin: Like we that's where we hung out a lot of the times.
• 8:56
  Gavin: And we've got a buddy who owns a brewery, a craft brewery in town.
• 9:02
  Gavin: And so uh stay tuned for that.
• 9:04
  Aaron: Um, because we have Yeah, we're gonna we're gonna do a we're gonna do a full beer tasting episode.
• 9:08
  Aaron: I I this is fun.
• 9:10
  Aaron: I like this idea.
• 9:12
  Aaron: Yeah, so we're gonna start mixing up a little.
• 9:14
  Aaron: We are not moving genres.
• 9:17
  Aaron: Fear not.
• 9:19
  Gavin: Fear definitely not, but I love the idea of doing a little crossover here because if you didn't know, whiskey, and we can get into this a little later, starts.
• 9:30
  Gavin: Let's do it now.
• 9:31
  Gavin: You want to do it now?
• 9:32
  Aaron: Why not?
• 9:32
  Aaron: All right, we've got no real rhyme or reason to what we're doing tonight.
• 9:35
  Aaron: We've already switched up and introduced a beer, and we're singing, we're drinking them out of order of the song.
• 9:40
  Aaron: I don't I don't think anything none of the rules apply.
• 9:43
  Aaron: Again, we like to make things complicated.
• 9:45
  Aaron: No, I'm trying to make it easier.
• 9:47
  Aaron: Oh.
• 9:48
  Aaron: Complicated would be a whole bunch of rules we have to follow.
• 9:50
  Aaron: All right.
• 9:51
  Aaron: Well, would you like to discuss?
• 9:54
  Aaron: I would.
• 9:56
  Aaron: No, I'm not sure what we're discussing.
• 9:58
  Aaron: So I I think I think where you're hinting at this is that ultimately the first step in whiskey production is making beer.
• 10:09
  Aaron: That's right.
• 10:10
  Aaron: So the process by which you take grains, break them down, steep them, turning it into some sort of wort, and then ultimately fermenting is very much the same across um beers and whiskies.
• 10:30
  Aaron: Even to the point where that process that what comes through the still, or sorry, comes through the fermentation next on the way to the still is referred to as brewer's beer.
• 10:43
  Aaron: Sorry, distillery's beer, sorry, not brewer.
• 10:46
  Aaron: Sorry, I'm not used to carbonated beverages on our show.
• 10:51
  Gavin: Uh it's gonna be a hundred percent.
• 10:54
  Aaron: Um, so yeah, I uh the the production is very similar.
• 10:57
  Aaron: Now, yeasts are different.
• 11:01
  Aaron: The thing you're going for in a distillery is alcohol production.
• 11:08
  Aaron: Because ultimately what I'm gonna do is strip most of what is beer away to try to collect as much alcohol.
• 11:16
  Aaron: So they're using yeasts that are designed to not only produce alcohol, but produce alcohol as quickly as possible.
• 11:23
  Aaron: But there is still some of this art of which yeast do you use and how long do you ferment?
• 11:29
  Aaron: And do you let that do you let that yeast get to the point where the alcohol content actually kills itself off and you really fully run through the fermentation cycle, or do you do it much quicker and then use heat to kill off your yeast?
• 11:44
  Aaron: Um, and that that then dictates some of the lighter, fruitier notes that we pick up in whiskey is absolutely driven by the fermentation.
• 11:53
  Aaron: And so all of that goes through is that kind of that similarity between beer and beer and um distilling.
• 12:01
  Aaron: All right, I'm curious what you think of this one.
• 12:03
  Aaron: You know, or is this is this your bottle and I have to go first?
• 12:07
  Aaron: Technically, it's my bottle.
• 12:08
  Aaron: Alright, well, I can do this.
• 12:10
  Aaron: So so on the nose, on the nose, this is actually creamy and fruity.
• 12:16
  Aaron: Um I I don't know as if I can identify the fruit on the nose.
• 12:22
  Aaron: I think it comes a little bit clearer on the palate, um, but it kind of reminds me of the the aroma of cobbler with ice cream on top.
• 12:34
  Aaron: Okay, right?
• 12:36
  Aaron: Not as sugary.
• 12:38
  Aaron: I there is a sweetness to it for sure, but it's not that sugary, it's not dessert sugary.
• 12:43
  Aaron: Um the nose, I I I distinctly get a creamy like ice cream kind of aroma.
• 12:52
  Aaron: Um, there's a vanilla-y note on the nose.
• 12:55
  Aaron: Um, I've been sitting here racking my brain, and I I will say peach cobbler's probably the closest I come.
• 13:03
  Aaron: It's not exactly peach, right?
• 13:05
  Aaron: Because when you when you think peach, I start thinking of like peach flavored spirits.
• 13:10
  Aaron: Southern comfort and gin bean peach and all that kind of thing.
• 13:15
  Aaron: That that's not it's not artificial peach.
• 13:18
  Gavin: But yeah.
• 13:19
  Gavin: On the nose, I think you hit hit it on the nose.
• 13:23
  Gavin: I was thinking like uh like a peaches and cream.
• 13:27
  Gavin: Yeah.
• 13:28
  Gavin: So I mean, I think that hits it right on the head.
• 13:33
  Gavin: Um, do you think that the palette stays with that?
• 13:40
  Gavin: Or do you are you finding anything additional to it?
• 13:44
  Aaron: There's a there's a more of a cereal note that shows up on the palette to me than um I think the there is a fruitiness, but none of the sweetness that you think when you're thinking of cobbler and dessert, you're thinking very sweet, and not that there isn't a sugariness to us, but it doesn't have that rich desserty um flavor to it.
• 14:04
  Aaron: Um I I don't mean this as a negative thing, so I have to be like I want to I want to preface this.
• 14:11
  Aaron: But if you ever you ever been to somebody, and it's always somebody else's house.
• 14:16
  Aaron: I don't know why, but like you're you're staying at somebody else's house, and then you gotta go in and take a shower, and then like they have like the the the guest shampoo and conditioner and stuff in there.
• 14:29
  Aaron: I get it.
• 14:30
  Aaron: I but like they always have some unusual funny.
• 14:33
  Aaron: I just like this reminds me a bit of the smell of shampoo.
• 14:38
  Aaron: Guest shampoo.
• 14:39
  Aaron: Yeah, guest, not the stuff you use every day.
• 14:42
  Aaron: This is the fruit-fruit stuff for the guests.
• 14:44
  Aaron: This is the herbal essence of the game.
• 14:46
  Aaron: Yeah, yeah.
• 14:48
  Aaron: It's like the hand towels that nobody's allowed to use and the little decorative soaps.
• 14:52
  Aaron: Those are those are for guests.
• 14:54
  Gavin: Soap that you stole from the hotel six months ago.
• 14:58
  Aaron: Those are my travel, those are my travel works, yeah, for sure.
• 15:01
  Aaron: Um I just assume everybody gets in the hotel and goes in, it's like all these soaps are going in my bag.
• 15:06
  Aaron: Uh the worst part is I've over the years you need shampoo or conditioner or body wash.
• 15:14
  Aaron: But the little bottle of lotion they give you in every hotel room, I've got bags and bags of lotion.
• 15:19
  Aaron: I keep thinking, what am I gonna do with all of this?
• 15:22
  Aaron: I don't want to know.
• 15:23
  Aaron: Our church, one of their one of their mission things for a long time was if you brought back all those single use, they would collect them and then give them to people who homeless who needed uh to be able to clean up and and single use make some sense.
• 15:37
  Aaron: And so I'm just picturing there's a whole section of town with homeless people who have just beautiful, beautiful uh moist skin.
• 15:46
  Aaron: They don't have any dry ashiness at all.
• 15:49
  Gavin: So your church is saying, hey, the the soap that you steal, the shampoo that you steal.
• 15:55
  Aaron: You don't steal it, you paid for it, you paid for it, you just chose not to leave it behind.
• 16:00
  Gavin: It's not stealing, not stealing.
• 16:01
  Gavin: I remember that next time.
• 16:03
  Gavin: I'm holding firm to that one.
• 16:06
  Gavin: All right.
• 16:06
  Gavin: Uh on the palate, on the beer, there's a strong honey um on the palette for me.
• 16:16
  Gavin: I think it's it's almost like, and don't take this the wrong way either, it's almost like a cough drop, like a honey um cough drop that you would get.
• 16:28
  Gavin: Actually, the cough drops you have in your in your kitchen in the counter or in the cabinet.
• 16:34
  Gavin: When I was you've been rummaging through my kitchen cabinets for cough drops?
• 16:38
  Aaron: That's right.
• 16:38
  Aaron: Lock that's gonna that's gonna come up during the lawsuit, I'm sure.
• 16:44
  Aaron: I'm not sure why you were rummaging through the cough drops in my kitchen cabinet.
• 16:52
  Gavin: Your wife was rummaging through.
• 16:54
  Aaron: Nope, nope, we're it's probably best we don't talk about it.
• 16:57
  Aaron: Um I will say we we always refer to it as finish when we're drinking our whiskies.
• 17:09
  Aaron: But for some reason in my head, this feels like an aftertaste.
• 17:13
  Aaron: Like, and I maybe I'm splitting hairs on this.
• 17:17
  Aaron: Um I will say the sweetness that I picked up on the nose, that creaminess, has almost gone by the time you get to the finish.
• 17:25
  Aaron: And yes, I think there is a like almost a preserve kind of sweetness.
• 17:34
  Aaron: You said honey.
• 17:34
  Aaron: I don't know if I go quite honey.
• 17:36
  Aaron: You don't eat honey on this at all?
• 17:38
  Aaron: It no, it's got it's got that kind of that gritty sweetness to it.
• 17:43
  Aaron: And I'm trying to decide is that like like to me, maybe more dehydrated fruit?
• 17:49
  Aaron: Right?
• 17:50
  Aaron: Like the the little apricot chunks and stuff in the trail mix as maybe the stuff that I don't eat.
• 17:56
  Gavin: Okay.
• 17:56
  Aaron: Oh my god, those are the best bites.
• 17:58
  Aaron: What do you just eat the peanuts like a and the chocolate?
• 18:00
  Aaron: Like a the peanuts and the chocolate?
• 18:02
  Aaron: Like a narcissist?
• 18:03
  Aaron: What's wrong with you?
• 18:05
  Aaron: Like a cereal cat.
• 18:08
  Aaron: I knew that's where you were going.
• 18:09
  Aaron: Just eats the peanuts.
• 18:11
  Aaron: Um I I just assume the peanuts are in the bag to fill space.
• 18:16
  Aaron: Because if not, you just eat all the other stuff.
• 18:19
  Aaron: And I feel like so.
• 18:22
  Aaron: You know how like they make the like you can buy a bag of lucky charms marshmallows, no lucky charms.
• 18:27
  Aaron: None of the Christmas.
• 18:28
  Aaron: Not the cereal, you eat the charms.
• 18:30
  Aaron: Just the charms.
• 18:32
  Aaron: Like there is a there is a fortune to be made by selling just the good stuff out of a trailwix without any of the peanuts.
• 18:40
  Aaron: It's just the fixins.
• 18:42
  Aaron: Oh my god.
• 18:44
  Aaron: All right.
• 18:45
  Aaron: I do you agree?
• 18:46
  Aaron: Do you disagree?
• 18:47
  Aaron: I I I don't so used to whiskies that have these big, long, bold finishes that that sometimes vary from what you got.
• 18:55
  Aaron: I this this this tasted like the palette did to me on the finish.
• 19:01
  Gavin: I think it's like honey coat honey-coated hops.
• 19:06
  Aaron: Yeah, there's I was gonna say there's just that that little twinge right at the end of the finish.
• 19:12
  Aaron: Um, that you're like, oh, there's hops in there.
• 19:13
  Aaron: Yeah, like that's that's what I get.
• 19:15
  Aaron: It's my least favorite part of drinking beer is the hops.
• 19:19
  Aaron: What's your favorite part of drinking beer?
• 19:21
  Aaron: Um, you can do it all day and it doesn't bother you.
• 19:26
  Aaron: Yeah, I get the best part of drinking beer is not getting out of the inner tube.
• 19:32
  Gavin: Yeah, yeah.
• 19:33
  Gavin: On a hot day, a nice crisp, light beer to me.
• 19:40
  Gavin: I mean, I love I love a whiskey on ice or something like that on a hot day, but if I just get done mowing the lawn, like a nice light, crisp beer for me is really good.
• 19:56
  Aaron: You're you're like one of seven people in Houston who mows their own lawn.
• 20:00
  Aaron: And you're like you, you and the other six have connected.
• 20:04
  Aaron: I yeah.
• 20:05
  Aaron: I the the the nice part about about civina beer is that you can just kind of rock the thing back and and go through an entire can.
• 20:15
  Aaron: Um it's one of the reasons I don't tend to like big, bold, spicy, uh, robust beers.
• 20:23
  Aaron: And I I'm just not I'm not an IPA guy.
• 20:26
  Aaron: Like it's like it's a chore to drink that.
• 20:28
  Aaron: I'm like a like everything that I enjoy about a beer is how refreshing and enjoyable it is.
• 20:33
  Aaron: This is none of that.
• 20:35
  Aaron: So yeah, but I say this, I mean IPAs.
• 20:39
  Gavin: I mean it's this one actually is pretty good.
• 20:41
  Gavin: It's funny.
• 20:41
  Gavin: The hops are very subtle.
• 20:42
  Gavin: It's funny to relate beer to whiskey because exactly what you just said about IPAs is exactly how people react to smoky peaty scotches.
• 20:52
  Gavin: Yep.
• 20:53
  Aaron: 100%.
• 20:54
  Aaron: You love it or you hate it.
• 20:55
  Aaron: Yeah.
• 20:56
  Aaron: I'll say this.
• 20:58
  Aaron: When you when you take little sips, the hops are more noticeable.
• 21:04
  Aaron: And when you take a big drink, like the sweetness is much more powerful.
• 21:08
  Aaron: And I actually like that better, which I think speaks to exactly how we just described.
• 21:13
  Aaron: Just slain that back.
• 21:15
  Aaron: Yeah.
• 21:16
  Gavin: No, I in the world of beer that has been aged in old whiskey barrels, you get a lot of stouts that come out, um, some porters in there.
• 21:31
  Gavin: The the thing that I really wanted to seek out for this is I wanted something on the lighter side, something on the sweeter, lighter side.
• 21:38
  Gavin: I didn't want to go in with a punch in the face.
• 21:40
  Gavin: We're gonna get there uh tonight.
• 21:42
  Gavin: So uh this to me, I I thought was a good uh good pre-pour um to this fun and interesting evening.
• 21:53
  Aaron: So here's what happens.
• 21:55
  Aaron: We gotta give it a score because we we this this one we formally tasted on the air.
• 21:59
  Aaron: And here's where I'm going to say we differ.
• 22:02
  Aaron: You can't rate beers on the same scale that you rate whiskeys on.
• 22:07
  Aaron: That doesn't seem like no no, because then they're like, whoa, whoa, the the 83 from this one to the 83.
• 22:15
  Aaron: Why?
• 22:15
  Aaron: So I think we do a different scale.
• 22:18
  Aaron: Beers are sold in the 12-ounce bottle.
• 22:25
  Aaron: I think we should give scores out of 12.
• 22:29
  Aaron: Whew.
• 22:29
  Aaron: So now you're gonna have to round up a little bit if you were thinking out of 10.
• 22:35
  Gavin: Alright, well, my bottle.
• 22:36
  Gavin: I want to know your score.
• 22:37
  Aaron: All right, I this is a nine out of twelve.
• 22:40
  Aaron: This feels the top quarter.
• 22:44
  Aaron: Okay.
• 22:45
  Aaron: Right?
• 22:45
  Aaron: So, like when we we start saying if we're using a very similar scale that anything below the midway point is undrinkable, that would be under six.
• 22:55
  Aaron: And then obviously twelve being absolute perfection, this feels right in the middle of that range, right?
• 23:05
  Aaron: Like this is an enjoyable pour.
• 23:07
  Gavin: I one of the things that I hold on, hold on.
• 23:11
  Gavin: Did you say right in the middle?
• 23:12
  Gavin: Yeah.
• 23:13
  Gavin: Nine is not in the middle of the middle.
• 23:16
  Aaron: It's between six and twelve.
• 23:17
  Aaron: It is absolutely in the middle.
• 23:19
  Aaron: Between undrinkable and absolute perfection.
• 23:23
  Aaron: This is right down the middle of that.
• 23:25
  Aaron: No, no, you can argue a lot of things.
• 23:29
  Aaron: Math with me is probably not gonna be as drunk.
• 23:31
  Gavin: You are an engineer.
• 23:33
  Aaron: I the one of the things that I tend to find is there it's either a beer that I would not give a high score to, but I can sit and drink it all day long and not think twice about it.
• 23:45
  Aaron: Or it's a beer that becomes very polarizing, and I'm like, I can have one of those.
• 23:50
  Aaron: I that that feels like we only had half, right?
• 23:56
  Aaron: I could certainly finish an entire bottle of that and quite possibly have a second one in the same evening, right?
• 24:03
  Aaron: Without feeling like that was too much.
• 24:04
  Aaron: So yeah, I don't know twelve.
• 24:06
  Gavin: All right.
• 24:07
  Gavin: I'm sitting just under you at eight.
• 24:10
  Gavin: I think that um my craft beer repertoire, if you will, leads me to think that this is one that I enjoy that I'd like to have, but I think it's a special occasion kind of uh beer.
• 24:29
  Gavin: And so it's not my everyday, but that's not what I want to go drink every day.
• 24:35
  Aaron: By my understanding, I'm I'm running the math in my head, that was a four-pack, which means there's three of them bad boys floating around somewhere still.
• 24:42
  Aaron: I wouldn't mind have another one.
• 24:43
  Aaron: All right.
• 24:44
  Aaron: Well, I know a guy.
• 24:45
  Aaron: It's time to move on.
• 24:48
  Aaron: Strike from the record the beer.
• 24:51
  Aaron: We're finished.
• 24:52
  Aaron: All right, let's do the bourbon.
• 24:56
  Gavin: But will we?
• 24:57
  Gavin: Is it bourbon?
• 24:58
  Gavin: Yep.
• 24:59
  Gavin: Let's classify this.
• 25:01
  Aaron: No, no, no, no.
• 25:02
  Aaron: The song says one bourbon, one scotch, one beer.
• 25:05
  Aaron: I'm gonna be honest with you.
• 25:07
  Aaron: Um, well, here.
• 25:09
  Aaron: I think you need to pour me.
• 25:10
  Aaron: I I do, I do.
• 25:12
  Aaron: Um, so Gavin gave me the whiskey challenge tonight.
• 25:15
  Aaron: He he had to go find beer.
• 25:17
  Aaron: Whiskey was much easier research, I thought, because at least I had a frame of reference.
• 25:21
  Aaron: And Gavin was starting from scratch.
• 25:24
  Gavin: All right, so this bottle's open, so you know.
• 25:29
  Aaron: This is not the first time I've had this.
• 25:31
  Aaron: Um, this is not the first bottle of this I've had.
• 25:35
  Aaron: Um so this is a fun one.
• 25:38
  Aaron: What I'll say fun.
• 25:40
  Aaron: Uh, this is both of the bottles tonight are limited releases.
• 25:45
  Aaron: So if you're gonna run out and buy a bottle from the store this afternoon, I have bad news.
• 25:51
  Aaron: Um this happens to be the Balcones Texas Bach.
• 25:57
  Aaron: This was a 2000 um, this was released limited releases in both 2020 and 2021.
• 26:04
  Aaron: I believe this happens to be a 21 bottle, if my memory serves correctly.
• 26:08
  Aaron: And it was a collaboration between the Balcones Distillery out of Waco, Texas, and Shiner Bach Beer out of the Spetzel Brewery in Shiner, Texas.
• 26:20
  Aaron: Um, this unfortunately, though, is not actually a bourbon.
• 26:26
  Aaron: This, by definition, is a straight malt whiskey.
• 26:31
  Aaron: I gave you one job.
• 26:32
  Aaron: I know.
• 26:33
  Aaron: We talked about this, did a lot of research, could not find any of them available.
• 26:37
  Aaron: Um, even scrambling at the last minute.
• 26:41
  Aaron: I was checking some auction sites the other day trying to figure out if like if if there was one out there somewhere.
• 26:46
  Aaron: Um, I even broadened my internet like search nearby stores all the way out to 500 miles, hoping there would be one at a store in Dallas or something like that that we could get all to no avail.
• 27:02
  Aaron: To no avail.
• 27:04
  Gavin: Hmm.
• 27:04
  Aaron: Well, you do what you can.
• 27:06
  Aaron: All right, so this is a straight malt whiskey.
• 27:11
  Aaron: So by definition, we know that straight means aged at least two years.
• 27:15
  Aaron: Malt whiskey means at least 51% of the grain is malt.
• 27:19
  Aaron: Um, malt barley.
• 27:21
  Aaron: However, I happen to know it's probably a little higher than that.
• 27:26
  Aaron: So, shiner does not reveal the actual grain profile, but we are told that this whiskey uses the same grain profile and the same proprietary yeast that Shiner uses.
• 27:45
  Aaron: So, from an internet sleuth, I went and said, Well, what is that?
• 27:50
  Aaron: And went digging and digging and digging, and I found a number of home brewing chat rooms, websites, all that kind of stuff that gives knockoff copycat recipes to make your own versions of different beers.
• 28:08
  Aaron: So I actually got the breakdown of the different kinds of grains that go into Shinerbach beer.
• 28:16
  Aaron: There are actually four different kinds of malted barley in this.
• 28:22
  Aaron: From Canadian, sorry, a jerk, there's a German one, three different American-grown ries.
• 28:29
  Aaron: Each of the three American is different levels of malting and roasting and toasting.
• 28:35
  Aaron: That actually makes up roughly 75-76%, depending on which copycat recipe you're looking at, um, of the grain profile.
• 28:45
  Aaron: The other 24-25% uh is either flaked corn or what they call corn grits, which would be ground corn, right?
• 28:54
  Aaron: Did you say corn flakes?
• 28:56
  Aaron: Corn flaked corn.
• 28:57
  Aaron: Flaked corn, which means they run it through a mill and press it until it literally just shatters into thin flakes.
• 29:03
  Aaron: Slightly different than ground.
• 29:06
  Aaron: Definitely different than what you see when you think of ground corn in grits, right?
• 29:13
  Aaron: Or that's much more uniform pieces.
• 29:15
  Aaron: Flaked corn would be some big pieces, some small pieces.
• 29:19
  Aaron: Um, so that is roughly the green profile, yeah, green profile.
• 29:25
  Aaron: This one clocks in at 100 proof, 50% ABV for those who are keeping up in that side of things.
• 29:32
  Aaron: Which was what?
• 29:34
  Aaron: We took a big step up.
• 29:35
  Aaron: We went from 11 to 50, right?
• 29:38
  Aaron: These are these are this is a grown-up zipper all of a sudden.
• 29:42
  Aaron: Yeah, that's so but um unfortunately for those who do not live in the area, this was only available um at its release in the state of Texas and Oklahoma.
• 29:55
  Aaron: Oh nod, a nod to those north of the Red River.
• 30:00
  Aaron: Uh the guy crossed Texas.
• 30:02
  Aaron: We we sit above.
• 30:04
  Aaron: All right, so while we sit in sniff, sip, and savor, I've got so much better at that over this year.
• 30:13
  Aaron: Um I I wanted to talk a little bit about the song that started this whole thing.
• 30:18
  Aaron: Oh, yeah.
• 30:19
  Aaron: You you are a is audiophile the right right word for it?
• 30:23
  Aaron: You're kind of you're kind of a nut when it comes to songs that nobody's ever heard of.
• 30:28
  Aaron: So I figure there's a good chance you know something about songs that people have heard of.
• 30:33
  Gavin: Yeah, so uh one bourbon, one scotch, and one beer is actually a bit of a tall tale, if you will, because originally it was called One Scotch, One Bourbon, One Beer.
• 30:54
  Gavin: Yes.
• 30:55
  Gavin: But there's a pretty good chance none of you have ever heard that song.
• 30:58
  Gavin: Probably not.
• 31:00
  Gavin: That song came out back in 1953.
• 31:06
  Gavin: Yeah.
• 31:07
  Aaron: No, I I'm pretty pretty sure our parents were conceived to that song.
• 31:12
  Aaron: That's how long ago that song came out.
• 31:16
  Aaron: Um, yeah, that's uh I remember looking this up and now I can't think of the name.
• 31:22
  Aaron: Who was the gentleman that that released the song?
• 31:24
  Gavin: Um Amos.
• 31:26
  Gavin: Amos Milburn.
• 31:28
  Gavin: Old Amos Milburn.
• 31:30
  Gavin: Old Amos.
• 31:32
  Aaron: Just picturing a guy in like a woven hat that's frayed edges and wearing overalls and no shirt, picking on a banjo.
• 31:39
  Aaron: Is that was that?
• 31:40
  Gavin: Uh maybe.
• 31:41
  Gavin: Maybe.
• 31:42
  Gavin: Um, but he didn't write it.
• 31:44
  Gavin: There was another gentleman.
• 31:45
  Aaron: Um, I know this one.
• 31:48
  Aaron: I actually do remember this one because it's a fun name to say was it what was it?
• 31:53
  Aaron: Rudy Toombs.
• 31:54
  Aaron: Rudy, not Rudy Tootie.
• 31:56
  Aaron: Rudy Toombs.
• 31:57
  Aaron: I'm assuming Toombs.
• 31:58
  Aaron: T-O-O-M-B-S.
• 32:00
  Aaron: Hmm.
• 32:02
  Aaron: So Toombs.
• 32:06
  Gavin: Two, like two, like so weird.
• 32:10
  Gavin: We just lost five subscribers.
• 32:12
  Gavin: Um that's an audio file right there.
• 32:16
  Aaron: Yeah, so he was the original author, writer of the song, was Rudy, um, and then released by Amos sometime shortly thereafter.
• 32:25
  Aaron: But that's not the versions any of us know.
• 32:28
  Gavin: No, and then I think in 1966, Mr.
• 32:33
  Gavin: John Lee Hooker.
• 32:35
  Gavin: The one, the only.
• 32:36
  Gavin: The one and the only.
• 32:37
  Gavin: Uh, but that is where the song classic blues guy.
• 32:42
  Gavin: Classic blues guy.
• 32:44
  Gavin: The song took a turn, right?
• 32:46
  Gavin: It went from one scotch, one bourbon, one beer, to one bourbon, one scotch, one beer.
• 32:54
  Aaron: That was John Lee that switched them around.
• 32:56
  Aaron: That's right.
• 32:56
  Aaron: So we are we are literally walking in the footsteps of greatness with us switching around beer, whiskey, scotch, no bourbon.
• 33:05
  Aaron: Right now.
• 33:05
  Aaron: I mean, we're doing we're basically the same thing.
• 33:08
  Aaron: Yeah.
• 33:09
  Gavin: They're gonna be as blue's legend jumping.
• 33:11
  Gavin: They're gonna be making podcasts in 50 years about us.
• 33:15
  Gavin: About us doing this.
• 33:16
  Gavin: Yeah.
• 33:17
  Gavin: And then uh uh what about uh 10, 11 years after that, a fella by the name of George?
• 33:27
  Gavin: George Jorge.
• 33:28
  Gavin: Jorge.
• 33:29
  Gavin: Jorge Thorogoodie.
• 33:31
  Aaron: Thor Thorogood.
• 33:32
  Aaron: Thorogood?
• 33:33
  Aaron: I'm pretty sure there's an extra in there.
• 33:36
  Aaron: Yeah.
• 33:36
  Aaron: The George Thorgood.
• 33:37
  Aaron: That's right.
• 33:38
  Aaron: And I I think the fun twist in the George Thorogood part was what we know of as the song One Bourbon, one scotch, one beer.
• 33:47
  Aaron: If if you're a Thorogood fan, right?
• 33:49
  Aaron: If that's if that's where you're tied to this is, you actually know two John Lee Hooker songs.
• 33:55
  Aaron: Because George Thorogood actually took two different John Lee Hooker songs and blended them together.
• 34:02
  Aaron: So the monologue that actually starts the sh the song and ultimately became the inspiration for the opening monologue of tonight's show is actually borrowed from another John Lee Hooker song.
• 34:17
  Aaron: Um and it it it's the story of the guy who is down and out on his luck, and and at every turn he asked for help and is told no and told no and told no, and so he feds himself into um into the bar, and it's it's not really a recipe of how you should be drinking things or that these go together well.
• 34:39
  Aaron: His plan was to get good and liquored up.
• 34:42
  Aaron: And his thought was what better way to do that than just getting one of everything he wanted and get one one bourbon, one scotch, and one beer.
• 34:52
  Aaron: It's an it's an unusual order, I would say.
• 34:56
  Aaron: The idea that to come in and have the beer last.
• 34:59
  Aaron: Um liquor before beer, never fear.
• 35:05
  Aaron: Or liquor or beer before liquor liquor makes it quicker.
• 35:10
  Aaron: That is not the way it goes.
• 35:12
  Aaron: Makes you sicker, is the way it goes.
• 35:14
  Aaron: Yes.
• 35:15
  Aaron: Beer before liquor makes it quicker.
• 35:18
  Aaron: I don't I don't want to talk about this anymore with you.
• 35:21
  Aaron: Anytime, anytime Gavin gets that grin.
• 35:28
  Aaron: I know we are heading in a bad place.
• 35:30
  Aaron: Um, we are in trouble.
• 35:32
  Aaron: I will have to call and apologize to my mother at some point.
• 35:36
  Aaron: Every time Gavin starts to giggle and smile like that.
• 35:39
  Gavin: I was gonna ask what your favorite John Lee Hooker song is.
• 35:43
  Gavin: Man, I if you if you know, I'm sorry.
• 35:48
  Aaron: I'll be honest, I know of John Lee Hooker, I know several of his songs.
• 35:52
  Aaron: Um he had a cameo in Blues Brothers movie, if I'm my memory serves right.
• 35:57
  Aaron: Um he's sitting on uh sitting on the street corner in Chicago, like a sweltering hot day, just playing the blues.
• 36:05
  Aaron: Um yeah, I I mean obviously one bourbon, one scotch, one beer has to be high on my list.
• 36:13
  Aaron: So for for lack of lack of a full repertoire, a discography, if you will, to pick from.
• 36:20
  Aaron: That'll be my that'll be my pick.
• 36:22
  Gavin: All right.
• 36:22
  Gavin: Well, my suggestion is everyone out there go listen to In the Mood.
• 36:27
  Gavin: That song.
• 36:28
  Gavin: In the mood?
• 36:29
  Gavin: That song makes maybes.
• 36:31
  Gavin: Oh good lord.
• 36:33
  Gavin: That song.
• 36:33
  Gavin: It is perfect.
• 36:42
  Gavin: He's like, all right.
• 36:45
  Aaron: For those who don't know, I'm just trying to picture off.
• 36:47
  Aaron: Like, she comes in, I was like, hold up.
• 36:49
  Aaron: Hit the play button, and she's like, I'm going back in the living room.
• 36:57
  Gavin: This is different than the Christmas movie.
• 37:01
  Aaron: Oh my god, dude.
• 37:02
  Aaron: Actually, yeah, now that you make now that you say this, you have you have repeatedly introduced me to something new on these episodes, and I've gone to either listen or watch it and thought, what the hell was he talking about?
• 37:19
  Aaron: I'm not positive you haven't spent the last year doing the slowest prank joke on me of all time.
• 37:27
  Aaron: So every time we do something, you're like, I'm going to pick three really normal answers, and then my number one every time is going to be absolutely ridiculous garbage.
• 37:37
  Gavin: I guarantee you, you will thank me for that song.
• 37:40
  Gavin: We'll see.
• 37:43
  Aaron: Alright.
• 37:44
  Aaron: Alright, should we talk about this one?
• 37:47
  Aaron: Yeah, sure.
• 37:50
  Aaron: All right, let's go.
• 37:51
  Aaron: Let's go.
• 37:51
  Aaron: Alright, so I'm going to to fill people in at home.
• 37:56
  Aaron: This is not bourbon.
• 37:59
  Aaron: It's also not a normal malt whiskey.
• 38:04
  Aaron: It it is distinctly its own thing.
• 38:08
  Aaron: Yep.
• 38:10
  Aaron: So I don't want to steal all the thunder because I've got some things.
• 38:13
  Aaron: Um you're you're gonna catch a theme to my notes.
• 38:18
  Gavin: So I believe that this, and and I know you've talked about it a bit, but this is the same mash bill and lager yeast strain that is used in the shiner box, right?
• 38:35
  Aaron: If if you were to literally just open bottles of shiner, pour them straight into your still and fire that bad boy up, in theory, that's kind of what you're getting here.
• 38:46
  Aaron: They're very quick to tell you it is the same yeast and it is the same grain profile.
• 38:52
  Aaron: They stop short of explaining it is the same process and the same time frame and same temperatures, right?
• 39:01
  Aaron: So they don't say they just made shiner beer and then distilled it.
• 39:06
  Aaron: Which I'd have to think if you were going to do your whiskey that way, you wouldn't go through the trouble of making it at Balcones.
• 39:15
  Aaron: You just have them send a truck, truck of beer up, and you just do it that way, right?
• 39:22
  Gavin: Um that leads me to my next question.
• 39:26
  Gavin: There is a new shiner whiskey out there.
• 39:29
  Aaron: There is, which is also done in partnership with a different distillery.
• 39:35
  Aaron: Um, so I we may have to drag that one out now.
• 39:40
  Aaron: Um I've not I've not tried that one yet.
• 39:42
  Aaron: It's newer.
• 39:44
  Aaron: Seen, but not sipped.
• 39:46
  Gavin: That's right.
• 39:47
  Gavin: Same.
• 39:47
  Gavin: So that would be an interesting comparison to this bottle versus that bottle.
• 39:53
  Gavin: And is there any likeness to it?
• 39:56
  Gavin: If you have tasted both, let us know.
• 40:00
  Aaron: I'm just reminding you I asked you a question about what you got on the nose, and you have now spent the last several minutes telling me about how they make it.
• 40:08
  Aaron: Why do you do this to me?
• 40:10
  Aaron: Oh, mostly because people at home have things to do later today, and they can't sit here for four hours watching you smell that glass.
• 40:20
  Aaron: Tell them what is on the nose.
• 40:22
  Aaron: Pishposh.
• 40:23
  Gavin: On the nose, I think um it's got an oakiness to it.
• 40:30
  Gavin: I put that there's like a citrus, almost like uh like an orange pith to it.
• 40:38
  Gavin: Not orange juice, but like the pith.
• 40:42
  Gavin: Um or a candied orange juice.
• 40:45
  Aaron: Yeah, I'm I'm honest, yeah, like a dehydrated candy orange that candied orange that you get at in like a fancy cocktail.
• 40:51
  Gavin: Yeah.
• 40:52
  Aaron: Yeah, I'd see that.
• 40:52
  Aaron: Yeah.
• 40:53
  Aaron: Pith just makes me think of that really tart bitterness, and I don't know if I get that.
• 40:59
  Aaron: I so when was the last time you drank a shiner beer?
• 41:05
  Aaron: Well, a few weeks ago.
• 41:07
  Aaron: On the nose, it smells like shiner beer to me.
• 41:11
  Aaron: It really does.
• 41:13
  Aaron: It's not exactly shiner beer, but there is distinctly that kind of milk, chocolate, caramelly, woody, kind of like like it's got that that multi-grain shiner flight.
• 41:34
  Aaron: If you've ever got up in the morning and the cup that had shiner in it last night has now like dried down, like I kind of get that.
• 41:43
  Aaron: It's almost like taking no.
• 41:46
  Aaron: I think that's gonna be way fruitier.
• 41:47
  Aaron: Yeah, yeah.
• 41:48
  Aaron: I I'm assuming.
• 41:50
  Aaron: Oh, yeah.
• 41:51
  Aaron: Yeah, that's that's got a whole lot of brewing sugar kind of notes to it, that this doesn't have.
• 42:00
  Aaron: This is much darker.
• 42:01
  Aaron: Like, um, not quite molasses.
• 42:03
  Aaron: Took a dark turn there.
• 42:05
  Aaron: Yeah.
• 42:05
  Aaron: Yeah.
• 42:06
  Aaron: Uh if if you handed this to me and said, what do you think this started as?
• 42:12
  Aaron: Like I don't know if I'd have pulled shiner out of the thin air, but if you'd have said one of these is shiner, I'd have picked that up and went, oh no, it's that one.
• 42:22
  Aaron: Well, compared to where we're going, yeah, I could definitely, if you said line up ten bourbons, time line up ten whiskeys and say one of them is made from this the same grains and used as shiner, I think you'd identify that one.
• 42:35
  Gavin: But see, here's my question.
• 42:37
  Gavin: When it comes to beer, yes, we we nosed it, we tasted it, we we talked about the finish on it, but how often do you actually go into a beer and you smell it?
• 42:50
  Gavin: Like, to me, it's one of the downsides of having beer in a bottle.
• 42:54
  Aaron: Yeah, you don't get that in the glass, absolutely.
• 42:57
  Aaron: Like, I yeah, a dra a draft drinks completely different because you get the aroma that you don't get in a beer bottle.
• 43:06
  Aaron: Yeah, all right.
• 43:07
  Aaron: I I think that's a fair assessment.
• 43:10
  Aaron: I when we we were having an argument the other day over what actually is a Glencairn and what is a Copita and what is the shape and all that kind of stuff.
• 43:19
  Aaron: And it began this kind of thought process of how how much different does whiskey taste in different glasses?
• 43:25
  Aaron: And that may that might be a thing we explore at some point in the future.
• 43:28
  Aaron: Um, but you can't tell me that it doesn't change the what you taste, right?
• 43:32
  Aaron: Being able to smell it while you take the sip absolutely does.
• 43:37
  Gavin: One of the things in our back patio group, before I do anything, before I pour it, I know he's gonna I know all over the bottle.
• 43:47
  Gavin: I put my nose in it, and I get made fun of for it.
• 43:49
  Aaron: That's how we all got COVID.
• 43:50
  Aaron: Hey.
• 43:52
  Aaron: I'm teasing just one time, all right?
• 43:54
  Aaron: I'm teasing it forty per 40% ABV or higher.
• 43:58
  Aaron: That kills good.
• 43:59
  Gavin: You're done.
• 43:59
  Gavin: You're all right.
• 44:00
  Gavin: Um, but yeah, I I like to smell it in the bottom.
• 44:06
  Gavin: I like to smell it when I'm pouring, like right after I pour it, and then I obviously am I nosing it as I'm tasting it.
• 44:13
  Gavin: And so I want to know where it is, like what I'm getting where, you know, throughout the whole process.
• 44:19
  Aaron: I'd almost make the argument some of the best aromas that I get out of a whiskey is when the glass is empty.
• 44:25
  Aaron: And that, right?
• 44:27
  Aaron: Once you once you have drank the liquid away, the alcohol goes pretty fast.
• 44:33
  Aaron: Like it does not take much to get alcohol to evaporate at room temperature.
• 44:37
  Aaron: And then you're left with all of the other compounds that were in there, and then all of a sudden they come to the forefront, and you're not overwhelmed with the burn of the alcohol.
• 44:48
  Aaron: You get something more to it.
• 44:50
  Aaron: And I to me, I think always welcome last because I'll finish a glass.
• 44:55
  Aaron: Like, especially if we're out in a bar or whatever, I'm just trying to kind of slow savor, and I'll just wander around for 10 minutes smelling the glass.
• 45:01
  Aaron: She's like, what is wrong with you?
• 45:02
  Aaron: It's it is the best part of the glass, is the empty glass.
• 45:07
  Aaron: Well, one, you got to enjoy.
• 45:09
  Aaron: The only way to get the only way to get there is you had to drink it.
• 45:12
  Aaron: Yeah, like it's uh it's got that going for it too.
• 45:14
  Aaron: All right, on the palate.
• 45:16
  Gavin: On the palette, I think it's oh it's my bottle.
• 45:21
  Gavin: I want to hear you.
• 45:22
  Gavin: No, no, no, you did good lord.
• 45:24
  Aaron: I poured, I did research.
• 45:26
  Aaron: It's it tastes like no, so I I really like this.
• 45:32
  Aaron: It does have a dark malty note to it that I really enjoy.
• 45:37
  Aaron: Um, I am I am a huge malted barley fan.
• 45:42
  Aaron: And I think unlike some products you get, this has they have really allowed the malt flavor to carry over from the from the wort and the distiller's beer on into the bottle.
• 46:00
  Aaron: Um and so yeah, there there is a there is a dark, I mean, I hate to say this, but like it smells dark brown.
• 46:08
  Aaron: Like it just does.
• 46:10
  Aaron: Like if you if you scratched and sniffed it.
• 46:12
  Aaron: If you had a dark brown marker, it should smell like this.
• 46:20
  Gavin: You know, I'm telling you.
• 46:22
  Gavin: That's that's a whole nother gamut of topics to talk about.
• 46:27
  Aaron: But a lot of times in certain whiskies, I get an acetone type of depending on where the where where the heads and the and the tails were, like you can get all sorts of stuff.
• 46:38
  Gavin: So when you talk about a marker, that's that's what comes to my head is um kind of that acetone type of um I'm not I'm not talking, I'm not talking regular markers, I'm talking like the scented markers, right?
• 46:53
  Aaron: Like the blue one smells like blueberry, the black one smells like licorice.
• 46:58
  Aaron: That's exactly what the brown should smell like.
• 47:02
  Gavin: Hmm.
• 47:02
  Gavin: It's more pleasant than a lot of other things.
• 47:05
  Aaron: I get you, I get you, I get you.
• 47:07
  Aaron: Nobody wants fake chocolate on their on their brown marker, which I think that's what most of them are, is like fake chocolate.
• 47:13
  Gavin: Oh god, sounds horrible.
• 47:14
  Gavin: Sounds horrible.
• 47:15
  Gavin: All right, it's fake finish.
• 47:16
  Gavin: Um I think that it's dry.
• 47:22
  Gavin: Like it's a quick, dry finish for me.
• 47:26
  Gavin: Um it's warm, there's a slight black pepper note, and I would even say like there's a bit of a thick vic um um thick note to it, or I don't know how to necessarily say it.
• 47:46
  Gavin: I was gonna say viscous, but it's not.
• 47:48
  Aaron: No, I think viscous is rubber.
• 47:50
  Aaron: Like it does coat your mouth pretty well.
• 47:52
  Aaron: All right, and then even afterwards, it takes a while before like just kind of sitting here, kind of moving your tongue around.
• 48:02
  Aaron: Like, it takes a while to clear that coating off.
• 48:04
  Aaron: Like it has left a film, for lack of a better way to describe it.
• 48:08
  Aaron: I know that's not very appetizing, but it does, it it leaves that kind of coating on your on your palate.
• 48:14
  Aaron: Um to me, there is this like it's got a little bit of sweetness like a milk chocolate, it's got a little bit of darkness like a dark chocolate, it's got a little bit of coffee kind of thing going on.
• 48:30
  Aaron: Um but not like fully dark black coffee, but like coffee with a splash of cream in it.
• 48:36
  Aaron: Like it's got that kind of undertone.
• 48:38
  Aaron: I had not noticed quite how quickly it dries, but you're right.
• 48:42
  Aaron: There is a it it almost flashes um with a bunch of those flavors and then very quickly turns to a wood note, but I'll say not an unpleasant wood note.
• 48:53
  Aaron: No, not at all.
• 48:54
  Aaron: Um this is where we're gonna get into giving it a number, and I think the number proves to be a challenge because how do you rate something that doesn't taste like any of the other stuff?
• 49:06
  Aaron: And so I I want you to I'm gonna ask you a number and you're gonna talk for 10 minutes anyways, but I need to write one down.
• 49:15
  Gavin: Uh well I'll go ahead and say it.
• 49:16
  Gavin: So for me, this is an 83.
• 49:19
  Gavin: It is it is something that like I I wouldn't mind owning a bottle of it.
• 49:25
  Aaron: Is this out of a hundred or a hundred and twenty?
• 49:27
  Aaron: I'm just using it's a hundred proof.
• 49:29
  Aaron: It's out of a hundred.
• 49:30
  Aaron: Um that'd be the dumbest scale is to rate it relative to its own proof.
• 49:37
  Aaron: Actually, that would be really fun.
• 49:39
  Aaron: So weak whiskeys actually end up slightly higher for the same equivalent.
• 49:45
  Aaron: This could be a mess.
• 49:46
  Gavin: Which is fun about it because it's it's it's like whose line is it anyway?
• 49:50
  Aaron: We started with unnecessarily complicated, and now you're pushing back towards it.
• 49:55
  Aaron: I'm trying to keep us out of there.
• 49:56
  Gavin: It's the whose line is it anyway scoring metrics.
• 49:59
  Gavin: Uh so 83 for me, I think, in the realm of excuse me, in the realm of like unique experimental almost type of whiskeys, something that because I like the fun and funky things.
• 50:16
  Gavin: Um, this to me is something that I wouldn't mind having a bottle.
• 50:21
  Gavin: Um, and chasing after it.
• 50:24
  Aaron: I think at this point, given its age, if you don't already have one that you can get a hold of, or somebody has one that'll let you try.
• 50:32
  Aaron: Like I wouldn't race out and pay extra for this.
• 50:36
  Aaron: I for me, I I'm at an 80.
• 50:41
  Aaron: I can't I can't quite give it up as high as you did.
• 50:45
  Aaron: I I don't I won't say it's I won't say it's great.
• 50:49
  Aaron: I I'll say the the dryness on the finish is probably the detractor for me.
• 50:54
  Aaron: Um because so much of what it was leading up to there is like I kind of enjoy that.
• 50:59
  Aaron: Unlike anything else, and I think that's what makes it tough.
• 51:03
  Aaron: I will say that has probably been one of the more polarizing bottles in the room.
• 51:08
  Aaron: People come in and either love it or hate it.
• 51:14
  Aaron: And I don't understand I don't understand either side because like it's it's so unlike everything else.
• 51:24
  Aaron: Like, how how do you define um something that is uncategorically different?
• 51:33
  Aaron: Yeah, agree.
• 51:34
  Aaron: Alright.
• 51:35
  Aaron: Can't disagree with you more or less what I don't we talked about how you just you you're too cordial and pleasant, and you you need to start taking on a more aggressive You're more of you're wrong and what oh I think the problem is I'm just never wrong.
• 51:55
  Gavin: If I was wrong, no, I'm gonna disagree with that.
• 51:58
  Aaron: No, now now that you say that, it makes it it's very clear to me.
• 52:02
  Aaron: The problem is I'm right too often.
• 52:05
  Gavin: Lots of things I'd like to say right now, but uh right too often.
• 52:08
  Gavin: All right, we're high in the air and we're gonna take a break.
• 52:12
  Aaron: Are we doing no?
• 52:12
  Aaron: Are we doing are we doing two?
• 52:14
  Aaron: Is this the second?
• 52:15
  Aaron: Is this the third?
• 52:16
  Aaron: I don't I don't know how you want to call this, but I think it's time for the scotch.
• 52:21
  Aaron: Whatever number you want to assign, let's let's drink scotch.
• 52:25
  Aaron: Let's let's do that.
• 52:26
  Aaron: And this one is actually scotch.
• 52:29
  Aaron: Uh the sad part is this is also a limited release bottling.
• 52:36
  Aaron: So um, if you don't have it, for shame you should because there's everything about this that screams you should own it.
• 52:44
  Aaron: I know what you're thinking.
• 52:46
  Aaron: Hold on, hold on, hold on.
• 52:47
  Aaron: No, no, no.
• 52:48
  Aaron: This has not been opened.
• 52:50
  Aaron: Um normally, normally I can find it.
• 52:54
  Aaron: Normally I prepare this.
• 52:55
  Aaron: Like it's it's black against the dark.
• 52:59
  Aaron: Hold up.
• 52:59
  Aaron: I think you're gonna need yeah.
• 53:01
  Aaron: Yeah.
• 53:01
  Aaron: No, normally I try to do this beforehand so that way I don't look silly on on camera.
• 53:07
  Gavin: But again, we had we were still trying to figure out.
• 53:11
  Aaron: We were arguing a slew of other things.
• 53:13
  Aaron: Uh, this is not the first time I've had this.
• 53:17
  Aaron: Um, I have made all the way through one of these bottles.
• 53:21
  Aaron: This is just one.
• 53:22
  Aaron: This is the Logavulin 11-year-old Offerman Edition Number Two, the Guinness Cask.
• 53:34
  Gavin: So you said Offerman, so you are a man and you're gonna offer me some scotch.
• 53:44
  Aaron: That may have been the greatest court bowl we've ever had.
• 53:47
  Aaron: That was phenomenal.
• 53:49
  Aaron: All right.
• 53:50
  Aaron: For those who are not familiar with Nick Offerman, you probably know him by his alter ego.
• 53:56
  Gavin: The greatest man alive?
• 53:58
  Aaron: Ron Swanson.
• 53:59
  Aaron: Oh so Ron Swanson from Parchment Rack.
• 54:02
  Aaron: That's that's Nick Offerman.
• 54:04
  Aaron: Um real life.
• 54:06
  Aaron: Can we just like he is a huge Lagavulin fan, um which is fitting because Lagavulin is one of the most uh amazing distilleries God ever created.
• 54:17
  Gavin: I think you just need to sit back in your chair after putting your nose in that.
• 54:21
  Aaron: He so he he came to Lagavulin and they said, we'd love to do some some stuff with you.
• 54:29
  Aaron: Um they they initially did the very first release, 11-year-old special release uh called of the Offerman Edition.
• 54:36
  Aaron: This is number two.
• 54:38
  Aaron: It has finished its life uh for four months in old Guinness casks.
• 54:46
  Aaron: Um this was released in 2021 as well.
• 54:50
  Aaron: Clocks in at 46% ABV.
• 54:54
  Aaron: For those who like the Americanized version, that's 92 proof.
• 55:00
  Aaron: 92.
• 55:01
  Aaron: And this one carries a badge of honor.
• 55:04
  Aaron: Maybe just maybe the first time any bottle has got to come on this show and state whiskey advocates number one whiskey in the world in 2021.
• 55:21
  Aaron: Fan the bottle.
• 55:22
  Aaron: Yeah, no, I there's a reason this is not the first bottle of this I've owned.
• 55:27
  Aaron: One, there's very little things I enjoy more than Ron Swanson and Nick Offerman in general.
• 55:33
  Aaron: Um God's gift to whiskey drinking was the Lagavulin distillery.
• 55:38
  Aaron: And um, if I'm if I'm having a creamy pint of Guinness is uh is a great way to sip a beer.
• 55:48
  Aaron: Um I do, I will say, Guinness does require a cold afternoon.
• 55:52
  Aaron: Guinness is not 104 degrees on the back patio with my toes in the pool uh whiskey.
• 55:59
  Gavin: No, I've done it and it's not the best atmosphere for it for sure.
• 56:04
  Gavin: Um so you said in Guinness.
• 56:08
  Gavin: Yes.
• 56:10
  Gavin: Is this because there's more than one Guinness?
• 56:15
  Gavin: Is this is there?
• 56:18
  Aaron: Is there is so Diageo is the owner of Lagavulin along with a number of other brands.
• 56:26
  Aaron: Diageo also happens to be the owner of the Guinness Brewery in Ireland.
• 56:33
  Gavin: But is this Guinness from Ireland or is this Guinness from the United States?
• 56:40
  Aaron: I am running on the premise, because it does not say one way or the other, that it would not make much sense for you to haul beer barrels from the United States all the way back over if you have beer barrels in Ireland, which is although not a metric unit of measure, just a simple hop, skip, and jump away from Scotland.
• 57:01
  Gavin: My internet sleuthing on this says otherwise I think it's I think it's from the open gate brewery in um Baltimore, Maryland.
• 57:12
  Gavin: What?
• 57:13
  Gavin: So it doesn't make any sense.
• 57:15
  Gavin: I don't know.
• 57:16
  Gavin: I don't know.
• 57:18
  Aaron: Yeah, but you just made the claim.
• 57:20
  Aaron: You don't get to you don't get to throw the claim out there and then say, I don't know.
• 57:26
  Gavin: I'm just saying.
• 57:26
  Gavin: I'm just saying this is what it is, but I don't know.
• 57:29
  Gavin: But I don't know.
• 57:30
  Gavin: I'm just saying the beauty of Guinness is I loved when they actually opened up the brewery in the US.
• 57:41
  Gavin: I think that that was awesome.
• 57:43
  Gavin: I'm a Guinness fan.
• 57:44
  Gavin: I've been to Guinness in Ireland.
• 57:47
  Gavin: I love it.
• 57:48
  Gavin: I loved it.
• 57:49
  Aaron: I I want somebody who really knows to comment and tell Gavin he's wrong.
• 57:54
  Aaron: Or right.
• 57:55
  Aaron: No.
• 57:56
  Aaron: Tell me No, no, I get to decide what I want, and I want them to tell you you're wrong.
• 58:01
  Aaron: I'm wrong more often than right.
• 58:06
  Aaron: So often you're right, and then nothing pleases me more than a little bit of chaos.
• 58:11
  Aaron: Uh in the midst of the limited amount of structure and and accuracy we have, I like a little more cats.
• 58:18
  Aaron: It's it's one of our MOs.
• 58:22
  Aaron: Alright, so this is the only whiskey we were able to track down that was actually spent time in a bourbon, sorry, in a beer barrel.
• 58:36
  Aaron: Every time you want to say barrel, like bourbon tends to come popping out.
• 58:41
  Aaron: I can't stop it.
• 58:41
  Aaron: A bourbon barrel, yeah.
• 58:43
  Gavin: How long do you know?
• 58:45
  Gavin: Four months.
• 58:46
  Gavin: Hold on.
• 58:47
  Gavin: This was four months too, right?
• 58:49
  Gavin: The the Balcones.
• 58:51
  Aaron: No, it wasn't aged in any uh beer barrels.
• 58:55
  Aaron: Oh it's just made with a beer recipe.
• 58:58
  Gavin: Oh, okay.
• 59:00
  Aaron: See?
• 59:00
  Aaron: But learning.
• 59:02
  Aaron: But no, but no beer barrels.
• 59:04
  Aaron: Okay.
• 59:05
  Aaron: Uh, and and we believe the beer was aged in a bourbon barrel for months.
• 59:12
  Aaron: It would have made more sense if I knew the name month or whatever month is in Spanish, since I threw out the Uno, but I don't.
• 59:22
  Aaron: So sorry.
• 59:24
  Aaron: Rosetta Stone, if you want to be a sponsor, we figured this stuff out.
• 59:29
  Aaron: We've even done a sponsor please, sponsor us please plug in a while.
• 59:33
  Aaron: Yeah, they're gonna say, here's an English version.
• 59:37
  Aaron: You can learn how to speak English.
• 59:39
  Aaron: Did they offer Rosetta Stone to learn English?
• 59:42
  Aaron: English is your native language.
• 59:47
  Gavin: I feel like I need it.
• 59:48
  Aaron: I feel like my English teachers from high school are like not that we wouldn't sponsor Babbel if Babbel wants to be the ones that come out and say these guys need help.
• 59:59
  Aaron: Or equal opportunity over here.
• 1:00:03
  Gavin: If you just want to sponsor it, let us know.
• 1:00:06
  Gavin: We will butcher any foreign language.
• 1:00:10
  Aaron: It's it's just what we do.
• 1:00:11
  Gavin: Plug as what we do.
• 1:00:12
  Gavin: If you're interested in sponsoring Balcones, hey, New Holland.
• 1:00:18
  Gavin: We're just saying.
• 1:00:20
  Aaron: I don't know if we need a beer sponsor.
• 1:00:22
  Aaron: Sorry, New Holland.
• 1:00:24
  Aaron: That would be fun.
• 1:00:25
  Aaron: I don't know.
• 1:00:25
  Aaron: Send a big enough check, we'll discuss it.
• 1:00:27
  Aaron: We love them big checks.
• 1:00:30
  Aaron: Something big enough we can write the cue card on the back.
• 1:00:33
  Aaron: That's what we need.
• 1:00:34
  Aaron: That's right.
• 1:00:34
  Aaron: Um, so I I know we're squeezing three tastings into the nights.
• 1:00:42
  Aaron: We're trying to kind of condense.
• 1:00:44
  Aaron: Um, also, this is one I've had before.
• 1:00:47
  Aaron: Um, I've got an idea what I'm getting into with this one.
• 1:00:50
  Aaron: Uh, I believe you have had this before.
• 1:00:53
  Aaron: All right.
• 1:00:53
  Aaron: So um I I I don't know as if we need to stretch out as long.
• 1:00:58
  Aaron: Uh what I will say, excuse me, just kind of the the fun caveat to this.
• 1:01:07
  Aaron: I want to know when we drank the beer that was aged in bourbon barrels, did you taste bourbon?
• 1:01:17
  Aaron: I've had something that I I absolutely tasted bourbon in.
• 1:01:21
  Aaron: I don't know as if I picked up a ton of bourbon notes in this.
• 1:01:26
  Aaron: Or beer.
• 1:01:28
  Aaron: The beer?
• 1:01:28
  Aaron: Or hold on.
• 1:01:29
  Aaron: And then I'm gonna flip that again.
• 1:01:33
  Aaron: This is question one A.
• 1:01:34
  Aaron: I'm gonna ask one B inverted.
• 1:01:35
  Aaron: Well, what was question one A?
• 1:01:37
  Aaron: One A is in the beer, did you feel like you could taste the bourbon barrel?
• 1:01:43
  Aaron: Was there a note to it?
• 1:01:46
  Aaron: You're like, yeah, that's obviously bourbon right there.
• 1:01:48
  Aaron: Because I've I've had some, I you especially more on the stout side, that like you take a sip and you're like, man, I I pick up vanilla, I pick up honey, I you pick up all of these classic bourbon flavors.
• 1:02:03
  Aaron: You said honey, but I struggled to find.
• 1:02:07
  Gavin: I thought there was honey all over that sucker.
• 1:02:09
  Gavin: Um the thing with the beer is I felt like the added of the milk sugar put a lot of sweetness to it.
• 1:02:25
  Aaron: And I I thought the I thought the beer was so predominant a flavor, I struggled to find the bourbon.
• 1:02:33
  Gavin: Well, I thought the honey was so, and yes, I get honey a lot in whiskey, but I thought it was so overpowering that I didn't really pick up much of that.
• 1:02:45
  Gavin: Now, if this was was was the honey you picked up on, was that the barrel?
• 1:02:51
  Aaron: It may be, but I don't know.
• 1:02:55
  Aaron: It I to me, to me, like if when you go back and say, what did you taste?
• 1:02:59
  Aaron: Like, in the beer, just quick, what were the flavors you picked up on?
• 1:03:04
  Aaron: Fruit and creaminess, right?
• 1:03:07
  Gavin: Neither of which would have come from the bourbon to me.
• 1:03:09
  Gavin: To me, it was honey, it was sweet.
• 1:03:12
  Gavin: Um, there was a peaches and cream.
• 1:03:17
  Gavin: So there was a bit of that fruitiness for me.
• 1:03:20
  Gavin: Perhaps it was a southern comfort barrel.
• 1:03:24
  Aaron: Perhaps I'm wrong.
• 1:03:24
  Aaron: Who knows?
• 1:03:26
  Aaron: No, so okay, all right.
• 1:03:28
  Aaron: Question one B now is we're sitting and sipping a scotch that is peated.
• 1:03:35
  Aaron: Right?
• 1:03:35
  Aaron: It is not a subtle flavored whiskey.
• 1:03:39
  Aaron: No.
• 1:03:39
  Aaron: Do you pick up Guinness on this one?
• 1:03:46
  Gavin: Man, you stole my question.
• 1:03:48
  Gavin: That was gonna be what I was gonna ask you.
• 1:03:50
  Gavin: Oh, well, okay.
• 1:03:51
  Aaron: When you get done, I'll answer it too.
• 1:03:53
  Aaron: We'll get there both ways.
• 1:03:55
  Aaron: Mine wasn't so direct.
• 1:03:56
  Aaron: Mine was I know.
• 1:03:57
  Aaron: None of yours are.
• 1:03:58
  Aaron: You're a meanderer.
• 1:04:01
  Gavin: In that the truth.
• 1:04:02
  Aaron: That's why our episodes are an hour and thirty minutes, as I let you meander too long.
• 1:04:07
  Aaron: I need to keep a short release from that.
• 1:04:09
  Aaron: Um Do you remember do you remember the cartoons, the the family circus?
• 1:04:14
  Aaron: I didn't know where you were going with that sweat.
• 1:04:16
  Aaron: Do you remember the like in the Sunday, Sunday paper, we would get the cartoon section.
• 1:04:21
  Aaron: They would have the family circus.
• 1:04:23
  Aaron: Do you remember that?
• 1:04:24
  Aaron: It was always like one little picture and had the family.
• 1:04:27
  Aaron: And it had the little boy who had run around the yard to look for it, and he left the dashed line everywhere the kid had gone and went up over the lawn chair and underneath the thing, whatever and came.
• 1:04:36
  Aaron: And whatever he was looking for or something in the cartoon, he could never find, but he had been everywhere trying to find whatever it was.
• 1:04:46
  Aaron: That's that's you asking questions.
• 1:04:48
  Aaron: You're the family circus of this show.
• 1:04:52
  Gavin: Man, the comics.
• 1:04:53
  Gavin: I'm more of the far side.
• 1:04:54
  Gavin: I was far side of the moon for sure.
• 1:04:58
  Gavin: I get it.
• 1:05:00
  Gavin: I get it.
• 1:05:00
  Gavin: I was I was definitely a peanuts and a blondie fan.
• 1:05:03
  Gavin: That's a huge blondie fan.
• 1:05:07
  Aaron: Um uh Calvin and Hobbes.
• 1:05:10
  Aaron: Dilbert.
• 1:05:11
  Aaron: So Dilbert, Dilbert wasn't as big a cartoon in the in my youth.
• 1:05:18
  Aaron: Dilbert didn't become a thing until I had headed off to college.
• 1:05:21
  Aaron: And yes, I absolutely found Dilbert funny.
• 1:05:23
  Aaron: Dilbert and the Far Side were absolutely hysterical.
• 1:05:27
  Aaron: Um, but yeah, growing up, um I would say Calvin and Hobbes when I was like in my my youth was was the cartoon to read.
• 1:05:38
  Gavin: Did your parents have or Garfield, yeah.
• 1:05:41
  Gavin: Did your parents have the funny papers or was it your grandparents that had the funny papers?
• 1:05:46
  Aaron: Oh no, no, no, no.
• 1:05:47
  Aaron: I I grew up in a I grew up in a town that um had the paper twice a week.
• 1:05:52
  Aaron: So you got black and white cartoons on Wednesday and you got colored cartoons on Sunday.
• 1:05:58
  Aaron: It was a big deal.
• 1:05:59
  Aaron: Big deal.
• 1:06:00
  Aaron: It was definitely my grandparents.
• 1:06:02
  Aaron: The my grandparents weren't newspaper people, but they were the the puzzle book people.
• 1:06:11
  Aaron: Right?
• 1:06:12
  Aaron: Like the cryptograms, word searches, crosswords, uh crypto quips, like all that stuff.
• 1:06:20
  Aaron: Um they used to get the I think it was called Penny Press, and it was like the the it was newspaper pages, but like in a magazine form.
• 1:06:30
  Aaron: And it was just nothing but puzzle books.
• 1:06:32
  Aaron: And um and there were certain puzzles grandpa did, and certain puzzles grandma did, and they would grandpa would get the books first, and he would go through and do all of his kind of puzzles he likes, and then he would put them in a separate stack, and then grandma could take them out of there, and she would do all the rest of the puzzles in the book.
• 1:06:50
  Gavin: Oh, that's funny.
• 1:06:51
  Aaron: Yeah, you'd show up at grandma and grandpa's house, and that son of a bitch would do them in pen, and it just infuriated me to do it.
• 1:06:59
  Aaron: Do every one of those damn puzzles in pen, and it just pissed me off.
• 1:07:05
  Aaron: Uh my grandparents had now I'm excited when I get the medium seduco done, right?
• 1:07:12
  Aaron: Yeah.
• 1:07:13
  Aaron: Uh get on the airplane, you're like, oh, somebody already did the easy one.
• 1:07:17
  Aaron: Damn it.
• 1:07:19
  Gavin: So uh a pair of my grandparents that they did obviously the funny papers and all that that we're talking about, but then it was really weird.
• 1:07:27
  Gavin: They paid for the National Inquirer.
• 1:07:30
  Gavin: So I remember growing up I don't know anybody who read the national.
• 1:07:34
  Gavin: Yeah, we I don't think anybody really read it, but it was just like all the headlines.
• 1:07:38
  Gavin: Like that was just really funny to me.
• 1:07:41
  Aaron: So the other side, like you have two sets of grandparents, right?
• 1:07:44
  Aaron: The other side, they got the TV guide.
• 1:07:46
  Aaron: They did the crossword in the TV guide.
• 1:07:48
  Aaron: Yep.
• 1:07:49
  Aaron: And what I have learned over the years is my knowledge of who played what character in what movie and who was the actor or the director.
• 1:07:58
  Gavin: Still off on all of that.
• 1:08:00
  Aaron: Oh my god, it's horrible.
• 1:08:01
  Aaron: It's horrible.
• 1:08:01
  Aaron: Like don't don't ask me anything that has to do with entertainment.
• 1:08:05
  Aaron: Like, no, I'm not gonna get any of those right.
• 1:08:08
  Aaron: Uh I do enjoy a good crossword though.
• 1:08:12
  Gavin: Hmm.
• 1:08:12
  Gavin: It's been a while.
• 1:08:14
  Gavin: I mean, besides doing like the little kid crosswords with my daughter, but yeah, and just showing her up.
• 1:08:20
  Aaron: You're like, come on, hurry up.
• 1:08:21
  Aaron: You're scared of her.
• 1:08:22
  Aaron: You're so slow.
• 1:08:23
  Aaron: Cat.
• 1:08:24
  Aaron: Come on, cat.
• 1:08:26
  Gavin: All right.
• 1:08:27
  Gavin: Um time to nose this one.
• 1:08:29
  Gavin: Well, I have a question for you before we get there.
• 1:08:32
  Aaron: I was trying to get us.
• 1:08:33
  Aaron: I apologized to everybody at home.
• 1:08:35
  Aaron: I was trying really hard to get us back on track.
• 1:08:37
  Aaron: Gavin's gotta meander a bit.
• 1:08:40
  Gavin: So we're gonna meander, but buckle in for this.
• 1:08:46
  Gavin: So we've done episodes purely talking about the whiskey barrel and what does that infuse into the whiskey and the influence?
• 1:08:58
  Gavin: Um, we've now had three drinks this evening, all of them having some influence of a barrel.
• 1:09:10
  Gavin: Do you feel like the barrel in either the American whiskey, the malt whiskey, versus the beer versus the scotch, do you feel like the barrel really imparts and influences what we're drinking?
• 1:09:33
  Aaron: So I think in a very broad sense, the answer has to be yes.
• 1:09:39
  Aaron: Here's where I struggle.
• 1:09:42
  Aaron: We've got a lot of stuff going on, and the two here that were aged in atypical barrels, right?
• 1:09:51
  Aaron: We're aged for such a small period of time in those atypical barrels.
• 1:09:55
  Aaron: I'm having a real hard time identifying that's it.
• 1:10:00
  Aaron: I knowing the taste of bourbon, when I sat and sipped the beer, I was like, I'm looking for bourbon.
• 1:10:08
  Aaron: I don't know as if I got it.
• 1:10:12
  Aaron: On the scotch, I know what the taste of Guinness is.
• 1:10:17
  Aaron: I'm looking for the taste of Guinness, and I'm struggling to find it.
• 1:10:22
  Aaron: If you sat me down with an 11-year-old Lagavulin that was matured and then finished in Guinness barrels, and then the exact same thing, but now finished in insert other barrel type here, right?
• 1:10:44
  Aaron: Like whatever it is.
• 1:10:45
  Aaron: Could I sit down with everything else being equal and begin to parse out and see some of those differences?
• 1:10:52
  Aaron: Yeah, I I I have to believe we can't.
• 1:10:55
  Aaron: We've done things like this before and said, okay, let's let's delve into it, right?
• 1:11:01
  Aaron: Um, I've done I've done Glen Morangie tastings where it was all about the finish.
• 1:11:07
  Aaron: And so we kept going back and forth between the standard 12-year and their other releases that were ultimately the same whiskey, just with finishing barrels added to it.
• 1:11:16
  Aaron: And you're like, oh no, I I get this and this one, I don't get it here.
• 1:11:20
  Aaron: But you needed to eliminate a lot of other variables in order to make the one variable shine.
• 1:11:29
  Aaron: And that's where I struggle tonight.
• 1:11:31
  Aaron: I'm not saying that there isn't impact from the barrels.
• 1:11:36
  Aaron: What I'm saying is I'm having a hard time identifying exactly what that impact was.
• 1:11:44
  Gavin: I agree with that.
• 1:11:45
  Aaron: Damn, it's hard.
• 1:11:46
  Aaron: You're supposed to disagree.
• 1:11:48
  Aaron: I can't invite all the time.
• 1:11:50
  Gavin: My question, I was posing to myself too, and everything you were saying is like, yeah, I can't disagree with that, I can't agree with that.
• 1:11:58
  Aaron: Like it's hard.
• 1:12:00
  Aaron: Do you enjoy the whiskey or not?
• 1:12:03
  Aaron: Is an easy metric by which you can judge.
• 1:12:06
  Aaron: Why do you like this one versus that one?
• 1:12:10
  Aaron: It's a lot tougher to parse out.
• 1:12:14
  Aaron: And then you like these two.
• 1:12:18
  Aaron: What is it that makes them different is even harder to parse out than I just like one more than the other.
• 1:12:28
  Aaron: I there's we've talked about the sheer number of variables that go into the production of one bottle.
• 1:12:36
  Aaron: Right?
• 1:12:38
  Aaron: And any one of those can impact the flavor.
• 1:12:42
  Aaron: So how do I come back at the end and say, nope, that one variable is exactly why I like this?
• 1:12:49
  Gavin: Well, I mean, what's going through my head is okay, the beer, if that was finished or aged in the whiskey barrel or the bourbon barrel for longer than a month?
• 1:13:02
  Gavin: What if it was four months?
• 1:13:04
  Gavin: Where where does that go?
• 1:13:06
  Gavin: Then I go to the Lagavulin and which we haven't done on the tasting yet, the tasting notes yet.
• 1:13:13
  Gavin: If it spent four months, what if it spent six months?
• 1:13:17
  Gavin: What if it spent a year?
• 1:13:19
  Gavin: How does that change and where does that go?
• 1:13:22
  Gavin: I all of those things are what's going through my head as we're tasting through these.
• 1:13:27
  Gavin: And the Balcones, who um, you know, has the same mash build and yeast profile and all of those things as shiner, if that went into a barrel, like a an old whiskey barrel, where does that go?
• 1:13:48
  Gavin: Yeah, I want to taste that.
• 1:13:50
  Aaron: And it I as with anything, what I say is if you want to really understand what each variable did, you have to eliminate all the other variables, right?
• 1:14:00
  Aaron: Um you you decide to go on a diet, so you change the food you eat, you change the amount you eat, you begin to exercise, you begin to do all this stuff, and then somebody says, Well, what had the biggest impact?
• 1:14:16
  Aaron: I don't know.
• 1:14:17
  Aaron: I changed everything one day.
• 1:14:19
  Aaron: So I don't know, was it just getting out and exercising that was the important part, or was it changing my diet?
• 1:14:25
  Aaron: Was it just eating smaller portions?
• 1:14:27
  Aaron: I all of those had some impact.
• 1:14:30
  Aaron: I just can't define what the result difference was from which one of those inputs.
• 1:14:36
  Aaron: And that's ultimately that's where it becomes really tough because I can't I can't definitively say what I can say is do I like it, do I not like it?
• 1:14:50
  Aaron: Which is a perfect lead-in to do.
• 1:14:54
  Aaron: To whether or not did you like it?
• 1:14:56
  Aaron: So on the nose, on the palate, on the finish.
• 1:15:00
  Aaron: What did you get, Gavin?
• 1:15:03
  Gavin: On the nose, I felt like that's what I got.
• 1:15:06
  Aaron: I got happy.
• 1:15:09
  Gavin: Um I think the nose, it's earthy, it's peaty, um, it's there's some creaminess to it.
• 1:15:17
  Gavin: Um I put there's a like a almost like a sharp dark chocolate on the nose.
• 1:15:24
  Gavin: Do you disagree?
• 1:15:28
  Aaron: Do you agree?
• 1:15:29
  Aaron: Yeah, I don't know, as if I'd have put dark chocolate down.
• 1:15:32
  Aaron: Um on the nose, I think Pete and smoke are really prominent.
• 1:15:38
  Aaron: Classic Lagavulin in the fact that there is a light lemony citrus kind of thing going on.
• 1:15:45
  Aaron: And I've always struggled between lemon, lemongrass, like is it orange zest?
• 1:15:52
  Aaron: Like there's it's it's something citrusy.
• 1:15:55
  Aaron: Um I don't know as if I'd have said chocolate.
• 1:16:01
  Aaron: You said dark chocolate.
• 1:16:02
  Aaron: I might have almost said like the cocoa butter, like white chocolate kind of thing, more than the the sharp dryness.
• 1:16:13
  Aaron: Like white.
• 1:16:15
  Aaron: Dark chocolate in its true sense is so bitter, and I don't get a bitter note to the nose.
• 1:16:22
  Aaron: Oh.
• 1:16:23
  Gavin: It is to me, that is just straight dark chocolate.
• 1:16:28
  Aaron: To me.
• 1:16:29
  Aaron: Okay.
• 1:16:31
  Gavin: All right.
• 1:16:31
  Gavin: Palette.
• 1:16:32
  Gavin: Palette.
• 1:16:34
  Gavin: Um, I think the smoke is still there.
• 1:16:39
  Aaron: You can just write smoke on.
• 1:16:40
  Aaron: Yes.
• 1:16:41
  Gavin: I mean, it's it's Lagavulin.
• 1:16:43
  Gavin: I think coffee, maybe that's where the dark chocolate starts to roll in.
• 1:16:48
  Gavin: Um, I think there's a coffee beans or roasted coffee that really shows up on the palate for me.
• 1:16:56
  Gavin: That's I think the main difference from the palate or sorry, from the nose.
• 1:17:02
  Aaron: I get like I think where you when you start talking about like the dark notes of coffee, I get more like toasted sugars.
• 1:17:11
  Aaron: I get like a dark toffee more than I think I get coffee.
• 1:17:15
  Aaron: I know.
• 1:17:16
  Aaron: They sound a lot alike.
• 1:17:17
  Aaron: I'll I'll enunciate as toffee, not coffee.
• 1:17:24
  Aaron: Um coffee.
• 1:17:26
  Aaron: Yeah.
• 1:17:27
  Aaron: I like so like if we started talking about this, has got a bit of a heath bar note about it.
• 1:17:33
  Aaron: Like I could see that, but I don't know as if it's sweet like a milk chocolate.
• 1:17:38
  Aaron: It would be dark chocolate.
• 1:17:40
  Aaron: Yeah, no, it's a on the palate, yes, I get there, right?
• 1:17:44
  Aaron: Um, a little bit of the kind of that that bitter bite of dark chocolate does start to show up on the palate, especially as you head into the finish.
• 1:17:52
  Aaron: Yeah, I guess the finish is distinctly not what I got on the nose.
• 1:17:57
  Aaron: Still smoked and beat.
• 1:17:59
  Aaron: That that's there for sure.
• 1:18:02
  Gavin: Oh, on the finish, I think where you said there was a lemony, or you were trying to figure out if it's lemongrass or lemon on the nose.
• 1:18:12
  Gavin: I felt like the citrus showed up on the finish for me.
• 1:18:15
  Gavin: And I and I I didn't put lemon, I put lime.
• 1:18:19
  Gavin: I think there's a almost like a lime note that hits on the finish.
• 1:18:24
  Aaron: Yeah.
• 1:18:25
  Aaron: Um, like key lime pie.
• 1:18:28
  Aaron: Yeah.
• 1:18:29
  Aaron: Like more sweet lime, not tart lime.
• 1:18:31
  Aaron: Yep.
• 1:18:31
  Aaron: Yeah, I'm with you there.
• 1:18:33
  Aaron: Oh, god, yeah.
• 1:18:35
  Aaron: Now I want key lime pie.
• 1:18:37
  Aaron: I want I want key lime pie, and then then just to shave some dark chocolate across the top of the key lime pie and get that.
• 1:18:46
  Aaron: Now we're talking bite of bitterness.
• 1:18:48
  Aaron: Yeah.
• 1:18:48
  Aaron: Now we're talking.
• 1:18:49
  Aaron: Yeah, I I mean it's got this dark kind of roastiness.
• 1:18:54
  Aaron: I think that my head tends to go towards coffee.
• 1:18:59
  Aaron: Coffee has such a strong, stringent bitterness to it, and I don't quite get that far.
• 1:19:05
  Aaron: But it reminds me of the smell of roasting coffee on the finish.
• 1:19:10
  Aaron: Right?
• 1:19:10
  Aaron: Like maybe not the taste of black coffee, but certainly like you walk into a coffee shop and you can smell them grinding beans, like that's the thing I get on the finish for sure.
• 1:19:23
  Gavin: Yeah.
• 1:19:24
  Gavin: Agreed.
• 1:19:26
  Gavin: Again, I can't really defend a disagreement with you on that.
• 1:19:32
  Aaron: Uh no, you shouldn't.
• 1:19:33
  Aaron: I'm gonna put another splash in my glass because I'm running out.
• 1:19:36
  Aaron: My goodness.
• 1:19:37
  Aaron: That's a bottle that hadn't been opened since 2021.
• 1:19:42
  Aaron: We are now in 2000.
• 1:19:43
  Aaron: I looked at my watch, checked the time.
• 1:19:46
  Aaron: We are now in 2026.
• 1:19:48
  Aaron: Um, how that is.
• 1:19:49
  Aaron: That is that is the tightest cork I've had for that period of time.
• 1:19:57
  Gavin: Excuse.
• 1:19:57
  Gavin: What are we where are we going?
• 1:19:58
  Gavin: What kind of podcast are we talking about?
• 1:20:00
  Aaron: No, mom stopped watching an hour ago.
• 1:20:02
  Aaron: We're okay.
• 1:20:03
  Aaron: No, you don't need it.
• 1:20:05
  Aaron: I don't need it.
• 1:20:06
  Aaron: I don't need the pen.
• 1:20:08
  Aaron: Let him write his own number down.
• 1:20:10
  Aaron: All right.
• 1:20:12
  Gavin: We're getting close.
• 1:20:13
  Gavin: We're getting close to the end.
• 1:20:14
  Gavin: You don't need it anymore.
• 1:20:15
  Gavin: Oh my god.
• 1:20:16
  Gavin: Where do we go?
• 1:20:16
  Gavin: What's the number?
• 1:20:17
  Gavin: What's the number?
• 1:20:18
  Gavin: Write it.
• 1:20:19
  Gavin: Hurry, write it down because I'm ready to tell everybody mine.
• 1:20:21
  Aaron: Oh my gosh.
• 1:20:22
  Aaron: You wrote that?
• 1:20:23
  Aaron: Mine is a 91.
• 1:20:26
  Aaron: This is a great whiskey.
• 1:20:29
  Aaron: I understand why this one won Whiskey of the Year by Whiskey Advocates.
• 1:20:35
  Aaron: It's got it's got that thing you love about smoky PD scotch, all right?
• 1:20:40
  Aaron: And if you don't love it, I understand this one is not for you.
• 1:20:44
  Gavin: It's like those that like hops versus don't like hops.
• 1:20:47
  Aaron: But if if you like a smoky scotch, this has got a lot of different stuff going on.
• 1:20:53
  Aaron: And I'm a 16 guy, right?
• 1:20:56
  Aaron: Logavulin 16 is in my mind kind of that quintessential.
• 1:21:02
  Aaron: I am shocked at how tasty their 11-year releases have been, right?
• 1:21:07
  Aaron: A whole slew of them have been great.
• 1:21:10
  Aaron: And you you can't help but think, why are they leaving it in the barrel for another five years?
• 1:21:16
  Aaron: If they if it's this good at 11, um, pull it out and start drinking right away.
• 1:21:21
  Aaron: Yeah, 91 for me.
• 1:21:23
  Gavin: Uh, there's so many jokes I could say, but we're not gonna go there.
• 1:21:26
  Gavin: We're gonna go 90 with me.
• 1:21:30
  Aaron: All right, can't argue with that.
• 1:21:31
  Gavin: I think this is applause, it is a golf clap, it's it's it's a round.
• 1:21:37
  Gavin: It's a oh it's in a round of and around.
• 1:21:40
  Gavin: Um, I again I I think that when it comes to fun bottles, this is a fun one.
• 1:21:48
  Gavin: This is something a little fun and funky.
• 1:21:51
  Gavin: There's a little difference to it.
• 1:21:54
  Gavin: Here's what I'll say though.
• 1:21:55
  Aaron: I think the problem with labeling this as fun and funky is it's like it's a specialty thing, it's not that great on its own, it just fits something weird.
• 1:22:05
  Aaron: I'd put this up against any other peted scotch coming out of Isla.
• 1:22:14
  Aaron: I that that is a damn tasty whiskey.
• 1:22:19
  Aaron: It's not gimmicky.
• 1:22:20
  Aaron: It's not gimmicky, is what I'm getting at.
• 1:22:22
  Gavin: Those are some big words.
• 1:22:24
  Aaron: No, they're not big words.
• 1:22:25
  Aaron: This thing stands up and backs that up, right?
• 1:22:29
  Gavin: Again, a 90 says that that's what that is.
• 1:22:34
  Gavin: I it's it's bold, it's just a little different in a good way.
• 1:22:43
  Gavin: It's something that I just it's delicious.
• 1:22:45
  Gavin: It's delicious.
• 1:22:46
  Gavin: It I think the citrusy, the lime that I get from it is something that makes me want to be able to drink it, even in warm weather.
• 1:22:58
  Gavin: Like even on a hot day, there's something about Yeah, today wasn't cool.
• 1:23:04
  Gavin: It was not a cool day in here.
• 1:23:06
  Gavin: Um it was like 104 degrees when I got into my car.
• 1:23:10
  Aaron: Um it was a bold move to pick a log of women for tonight.
• 1:23:15
  Gavin: Yeah.
• 1:23:15
  Gavin: So to be able to drink this tonight um and give it that kind of score.
• 1:23:21
  Gavin: Because here's the thing I'm not gonna say that my scores don't differ at the time of the year or two.
• 1:23:29
  Gavin: Like I think when you think of think about scoring a whiskey, it's what she ate for lunch or dinner, it's um the weather outside, it's the mood, it's it's all those things.
• 1:23:46
  Gavin: It's everything that happened that day.
• 1:23:48
  Gavin: If you had a really good day at work or a bad day at work or whatever.
• 1:23:52
  Gavin: So today, good day of work, it's very hot outside, drinking a logo, and it's delicious.
• 1:23:59
  Gavin: So 90 for me.
• 1:24:02
  Aaron: All right, let's recap this bad boy dragon's milk, nine out of twelve for me, eight out of twelve for Gavin, the Balcones Texas Bach, 80 for me, 83 for Gavin, and we ended tonight with the Logavulin 11-year Offerman edition number two in the Guinness cask with a whopping 91 from me and 90 from my friend Gavin.
• 1:24:37
  Aaron: So, we raise a glass.
• 1:24:40
  Aaron: To everybody who made it all the way to the end, congrats.
• 1:24:45
  Aaron: You're one of the few that didn't get lost in our meandering path to get to this point.
• 1:24:51
  Aaron: And until next week, we bid you adieu.
• 1:24:54
  Aaron: Cheers.
• 1:24:55
  Gavin: And Slainte Mhath.
• 1:25:00
  The Noble Dram: We want to thank you, our noble listener, for joining us.
• 1:25:02
  The Noble Dram: We believe each whiskey has a story, and so do you.
• 1:25:05
  The Noble Dram: So give us your thoughts by leaving a comment.
• 1:25:07
  The Noble Dram: And if you have a whiskey you'd like to see us share, let us know.
• 1:25:09
  The Noble Dram: You don't want to miss a single episode, so subscribe to our YouTube channel, and make sure to like and follow us on Facebook, Instagram, and TikTok to stay up to date on the Noble Dream.
• 1:25:18
  The Noble Dram: And if you find watching us difficult, you can always listen to each episode on Apple Podcasts and Spotify.
• 1:25:23
  The Noble Dram: As always, be noble and enjoy your dream responsibly.