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Barley from both sides of the pond · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and smokes.
• 0:03
  > Brent>Here are the whiskies we're going to discuss today. So Westward Whiskey 2 Malts Rye, 2023. We have Westward, Westward Whiskey Vintners, Cuvee Kennedy Castle Cider Cask finish single malt Irish whiskey, Canady Castle 10 year old Irish whiskey, Clonakilty Single pot Still Irish whiskey and Aaron Signature series number one Remnant Renegade Single malt Western was established
• 0:29
  > Bob>in Portland in 2004. Many startup distilleries create unaged spirits as a means to finance the long aging process required for making whiskey.
• 0:41
  > Bob>One of those spirits they created, aviation gin, was noticed by a well known movie star, became a huge hit. After selling off that brand, they now focus solely on their whiskey.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It's sips, suds and smokes with your smokin host, the good old boys. And now it's sippin time, foreign.
• 2:00
  > Brent>Time again. Welcome to the sips episode where everything good in life is worth discussing.
• 2:04
  > Harm>You know it's, it's not true. We don't discuss everything good in life. Mardi Gras is coming up this Tuesday. Uh, when this show comes out, maybe months later, but I don't know.
• 2:12
  > Brent>Why are you worried about it? You've been banned.
• 2:14
  > Brent>There's.
• 2:15
  > Harm>I'm not allowed to go back to New Orleans. My ex wife, whatever. I, I miss Mardi Gras.
• 2:21
  > Brent>I would, I would drive you there right now just to watch him arrest you and beat you in a stick. I'd pull right in the center of town and go, hey, look at who I got here. Yeah, okay. Yeah.
• 2:31
  > Harm>Bob, I appreciate the pub subs. I would like a muffle Otto next time.
• 2:35
  > Brent>I'm sure you would go buy one. Well, this is made man Bob. And joining. I'm gonna go backwards.
• 2:41
  > Brent>Joining me today is good old boy Harmony.
• 2:44
  > Harm>Thank you, Bob. I appreciate, uh, you having us here and giving us whiskey to taste.
• 2:50
  > Brent>Okay, Whiskey taste and good old boy Justin.
• 2:54
  > Bob>It's good to be here, Bob. I'm enjoying the buzz from the first show.
• 2:58
  > Harm>Me too.
• 3:01
  > Brent>And made man Mory.
• 3:02
  > Maury>Thank you for having me, Bob. I'm really excited about the last show. It was really fantastic. And um, yeah, m. Thank you.
• 3:12
  > Brent>You're getting really close with your mouth to that microphone. It's a little disturbing. And good old boy Br.
• 3:18
  > Justin>I am very excited for this lineup we got here today.
• 3:23
  > Maury>Was that your line from the Last show.
• 3:26
  > Harm>Well, I think, I think we've telegraphed the show.
• 3:32
  > Harm>The, the, our results. Uh, Bob, what are we tasting today?
• 3:35
  > Brent>Well, our sip segment's all about wine, distilled spirits, tea, coffee, and anything else you can sip. And here are the whiskies we're going to discuss today. So you guys done?
• 3:47
  > Justin>Sorry, I didn't say a thing.
• 3:49
  > Maury>I was just clearing my throat.
• 3:50
  > Brent>Westward Whiskey 2 Malts Rye. 2023. We have Westward Westward Whiskey Vintners, Cuvee Kennedy Castle Cider Cast Finish single malt Irish whiskey, Canady Castle 10 year old Irish Whiskey, Clonakilty Single Pot Still Irish whiskey and Aaron Signature series number one Remnant Renegade single malt. So Justin, why don't you tell us one of our SIPs ratings.
• 4:15
  > Bob>We're gonna do two SIPs today.
• 4:19
  > Brent>Nice. Spud him.
• 4:21
  > Harm>What else do you have?
• 4:23
  > Brent>Well, isn't that nice? Really? Really. I swear to God. All right, so let's go on to our first whiskey. Uh, and uh, Justin, tell us about that.
• 4:41
  > Harm>Oh, jeez.
• 4:42
  > Bob>Western was established in Portland in 2004. Many startup distilleries create unaged spirits as a means to finance the long aging process required for making whiskey. One of those spirits they created, Aviation gin, was noticed by a well known movie star, became a huge hit. After selling off that brand, they now focus solely on their whiskey western. Westward Whiskey Two Malts Rye, 2023.
• 5:15
  > Bob>It's 45 alcohol by volume or 90 proof. It is 12% malted rye, 88% Pacific Northwest two row pale malt. This is the second edition of Two Malts Rye, the first being from 2019. This expression features 12% malted rye from their longtime malting partner Gwait Great Western.
• 5:43
  > Justin>We're having a great time.
• 5:46
  > Bob>It's really, really great to be here. Great Western malting along with their Pacific Northwest grown and malted barley. The color is a light straw. The nose is citrus rind, um, boiled peanuts and candied tangerine. On the palate you get big Apple baking spices and some Walker shortbread.
• 6:20
  > Bob>The finish, The finish is peppery with some um, baking, not baking spices, but stuff you put on the barbecue. Those spices. Barbecue spices,
• 6:43
  > Harm>oak.
• 6:45
  > Bob>So what did you think, Brett, since you have a lot to say?
• 6:49
  > Justin>Okay, I got some of those same notes you got on the uh, on the nose. The nose seems promising.
• 6:53
  > Justin>When you have the nose, you get a little bit of that, uh, that citrus, you know, that citrus note and stuff. And so you're just expecting that.
• 6:59
  > Harm>It's all I got.
• 7:00
  > Justin>Well, yeah, that's what I'M saying is, so you got that citrus note, and you're just expecting it.
• 7:05
  > Justin>But for me, the. You know, that the apples and the spices and. And stuff, they just. It fell short for me. I'm not a. I'm not this. The tumult, you know, kind of guy. It's not my wheelhouse. So that's all there's.
• 7:18
  > Harm>Well, first off, there's a, um, issue with the script here. It's called two malts rye. Here on the script, it's really just two malts. It's 12% malted, uh, rye, but 80% malted barley. So this is not a single malt, like scotch whiskey, but it's mostly American malt barley. So 88% malted barley, 12% rye. So that rye note is adding a accent. But think of this as approaching a single malt American whiskey almost. So you've got.
• 7:49
  > Justin>It is another thing I don't like.
• 7:51
  > Harm>Yeah, yeah. Another thing you don't exactly.
• 7:53
  > Justin>Right.
• 7:54
  > Harm>Stuff that Brett doesn't like.
• 7:57
  > Bob>If you marinated pork with this, it would be amazing.
• 8:00
  > Justin>Well, I think if you do something like that with it, it's. But it's not. It's not in my wheelhouse.
• 8:04
  > Justin>That's all.
• 8:04
  > Harm>Yeah.
• 8:05
  > Justin>You know, I mean, I get the notes that are there, but they're not the. You know, it's just not for me.
• 8:09
  > Harm>I understand exactly what you're saying, Brent, but, you know, I love these flavor profiles, but I think it's too young. We were just, uh, when. When Justin talked about this whiskey. While they're waiting for their whiskey to mature, they're making gin. They made aviation. They do the other things as well. This whiskey, it feels like it's just too young.
• 8:28
  > Maury>I don't know how young it is. It's actually more mature than I thought it would be.
• 8:33
  > Harm>So I get those green, like, you know, I'm surprised. Just didn't say glue. He's always talking about paste and glue, and I didn't get it on fabulous, weird notes. I'm getting a green wood note, and I'm getting a glue note.
• 8:46
  > Maury>Uh, I would agree. I would disagree with you. I think if it had more time, it would be better. But I think that doesn't taste young or green to me.
• 8:54
  > Maury>And I'm very sensitive to overly young whiskey.
• 8:58
  > Bob>Maury is very sensitive.
• 8:59
  > Harm>It's like, I'm not gonna say what I'm seeing sense of, like, I don't. This is a family show, but we're not allowed to talk about it.
• 9:10
  > Maury>You're small.
• 9:13
  > Harm>M. About Females. And I tell you, you're in, like, an engorged. I can't say it anyway,
• 9:19
  > Maury>small male member. It's okay.
• 9:21
  > Harm>The, uh, citrus peels there, the walnut tangerine, it's gorgeous, but it just tastes young.
• 9:28
  > Maury>Stay young.
• 9:29
  > Harm>It's young. Yeah, yeah. Uh, you have a different threshold than I do now. Now, if we were veered into different territory. So I don't know, Bob, what do you think where we.
• 9:40
  > Brent>I think it's young. I mean, the. The. The maltiness on it is very, very present, which you get on a younger malt whiskey.
• 9:47
  > Harm>Right?
• 9:48
  > Brent>You're not getting green, though.
• 9:50
  > Harm>That.
• 9:50
  > Brent>Is, that. Is that pronounced? Is it right for. Is it too young? No, it's not. It's not too young, but I think it would have benefited from another, you know, year or two in the barrel,
• 10:01
  > Harm>you know, couple years more at least.
• 10:03
  > Brent>You know, the citrus peels there, the
• 10:05
  > Harm>walnuts, it's got a weird green.
• 10:09
  > Brent>The maltiness is on the nose because, like, where.
• 10:11
  > Harm>Where Justin says shortbread, I think that's where I'm kind of getting that. You. You said, uh, what.
• 10:21
  > Harm>What kind of shortbread?
• 10:21
  > Brent>You say, there's only one shortbread. Okay, yeah, inferior shortbread made by the Communist Party of China or something, but, yeah, there's only one shortbread, sir.
• 10:35
  > Harm>All right, well, good. And, I mean, I. Did you.
• 10:39
  > Harm>Anybody get coconut on this?
• 10:41
  > Bob>On the palate and the finish on the retronasal.
• 10:45
  > Bob>Exhale. That's it.
• 10:45
  > Harm>Uh, coconut, right?
• 10:46
  > Brent>Yeah, coconut.
• 10:49
  > Harm>I wish you were altered.
• 10:51
  > Brent>Me too, but we'll be back. Hey. And we're back. We were just finishing up our thoughts on The Westward whiskey. Two malts, rye, 20, 23. Anybody else got anything else to kick in?
• 11:08
  > Justin>No, I think I said it.
• 11:09
  > Brent>All right, well, we're gonna give it, uh, three sips.
• 11:13
  > Maury>Interesting.
• 11:15
  > Harm>And that's because a couple of these guys were overridden. You guys are too harsh.
• 11:21
  > Brent>All right, so it was higher.
• 11:23
  > Harm>Harm, go ahead.
• 11:25
  > Brent>That takes us to our next whiskey. We're gonna have Maury tell us about that one.
• 11:29
  > Maury>This next whiskey is the Westward Whiskey vendors cuvee at 46 ABV. It's 92 proof 102 row malted barley. This is a blend of whiskeys aged in fruit forward, Pinot Noir, Syrah and temperature Tempranillo barrels from the legendary Willamette Valley in Oregon, and Cabernet Sauvignon barrels from Sonoma county and Australia's Margaret river wine regions. Uh, it's got a beautiful, dark 1980s copper penny, and I still have the hiccups on the nose. There's a hint of strawberry strawberries, dried raisins, fig orchard fruits, some red licorice, and a little bit of citrus peel. On the palette, we get black currant, strawberry shortcake, clove, little forest floor, and then a little bit of flaw.
• 12:36
  > Harm>You okay? He's about to pass out.
• 12:40
  > Maury>Yeah, no, I'm okay. I'm, um, just trying to think about this whiskey. It's got a nice long finish.
• 12:45
  > Maury>It just kind of goes on and on. There's a little bit of coffee, a little bit of graham cracker, some cherry jam, orange marmalade, and it just sort of lingers and goes on and on. I like this quite a lot better than the first expression. I thought it was interesting. Brent, what'd you think?
• 13:02
  > Justin>Well, I like those notes that you say, but, um, uh, it just makes it to me. It's. It's. Again, this is that. That not in my wheelhouse, you know, so I. I get some of those flavors. But, um, let me revisit again real quick while, uh, while Harm says it, I'm going to revisit, really.
• 13:20
  > Harm>So while I was. I get some of the things that Mory said and you agree with again. I get those glue and green wood notes.
• 13:29
  > Maury>I never said glue.
• 13:31
  > Harm>Uh, that's just. I know you didn't. I agree with you. I'm getting these glue notes and, uh, like.
• 13:36
  > Bob>Oh, and it's coming.
• 13:37
  > Harm>It's the glue and green wood notes. It's like a weird yeast.
• 13:42
  > Bob>Uh.
• 13:42
  > Harm>I don't know what's going on here. I feel like they overdid the. We talked about, um, uh, people overdoing their wine cask finish, uh, whiskeys. I feel like this is too much.
• 13:53
  > Justin>Well, this one. You know what it has on there?
• 13:55
  > Justin>That. That I do like of it. It has that strawberry note to it. You don't have anything with a strawberry note. And I get a lot of strawberries out of this.
• 14:04
  > Harm>You're gonna get that from the Pinot noir and the tempranillo and maybe, um, yeah, you get that from there. But I don't know. I just. It's not. It doesn't integrate well. The whiskey's too young.
• 14:16
  > Harm>They use too much wine. I don't know what happened here. It's just not. It's not hitting it.
• 14:21
  > Announcer>It's.
• 14:21
  > Harm>These are all jangly, inconsistent, not well integrated notes for me. I'm not a fan. Um, Justin, what do you think?
• 14:30
  > Bob>So on the nose, I got Fig Newtons and 1979 Elmer's Glue.
• 14:37
  > Announcer>Years Old.
• 14:38
  > Harm>I'm glad they put a vintage.
• 14:40
  > Brent>Very good year for.
• 14:41
  > Bob>It's a very good year for Elmer.
• 14:43
  > Justin>That was when you could put it on your hand and make like a skin cast and you just kind of pull it off.
• 14:47
  > Harm>Yeah.
• 14:47
  > Justin>Yeah.
• 14:47
  > Bob>And the.
• 14:48
  > Harm>Of course, those are the best. The.
• 14:55
  > Bob>On the palate, I got oak. And the flavor you get when you lick pennies.
• 15:01
  > Justin>When you. Why do you lick pennies?
• 15:03
  > Bob>Because I'm sick. Mad. I was a sick boy at the time. What you just said is one of the most insanely idiotic things I have ever heard.
• 15:13
  > Maury>At no point in your rambling, incoherent response were you even close to anything
• 15:20
  > Bob>that could be considered a rational thought.
• 15:23
  > Bob>Everyone in this room is now dumber
• 15:25
  > Maury>for having listened to it.
• 15:27
  > Bob>That's a fair point. What did you think, Harmony?
• 15:29
  > Harm>I think that his sound bite went on too long.
• 15:32
  > Harm>Because I wanted to say I've looked at Penny before too. She applauded it. And did it apply to this? She appreciated.
• 15:39
  > Brent>You worthless scumbag. You made Ric Flair mad. I hope you're happy.
• 15:46
  > Harm>All right, I. I understand that coppery note you're saying from the. Penny either. There's too much wine here. It's not integrated. Well, it didn't do it for me.
• 15:55
  > Brent>You two idiots like batteries when you're a kid, didn't you?
• 15:58
  > Bob>Yes.
• 15:58
  > Brent>Yeah.
• 15:58
  > Harm>How do you know if the 9v good unless you touch putting on your tongue first? Come on.
• 16:02
  > Bob>It's spicy.
• 16:03
  > Harm>Yeah, it's spicy like a 9 volt. God, I'm becoming like him.
• 16:11
  > Brent>What the hell did I do to deserve this? We're too good.
• 16:16
  > Harm>No one deserves what happens to you, Brent. You're being punished by God for something I just happened.
• 16:21
  > Bob>No one deserves it.
• 16:22
  > Brent>That's Brent.
• 16:23
  > Justin>He doesn't know who he's talking to. Wrong guy.
• 16:26
  > Justin>He's got the table all mixed up.
• 16:28
  > Brent>I know.
• 16:29
  > Maury>He's.
• 16:29
  > Brent>He's special that way. Um. Yeah, definitely. The raisins, the figs, they're all good tasting notes.
• 16:38
  > Harm>Separately, but together. It's not working on the palate.
• 16:40
  > Brent>The current is there. Baking spice, clove. But yeah, I mean, I. I, um. I gotta agree with it.
• 16:52
  > Brent>It's. I think they just. I think they. I think this one, they just went. How many barrels do we have laying around?
• 16:58
  > Harm>Or at least four different wine types.
• 17:00
  > Brent>Yeah, let's just throw everything in all of them.
• 17:02
  > Brent>And then we'll see what happens. I think they overdid it.
• 17:04
  > Harm>And they didn't give it time to marry. Didn't give it.
• 17:07
  > Brent>I think it needs, I think it definitely needs a lot more time.
• 17:10
  > Harm>It's got potential. It's got potential.
• 17:12
  > Brent>Yeah.
• 17:12
  > Harm>Bring it to me in five more years. Yeah.
• 17:14
  > Brent>Yeah.
• 17:14
  > Maury>It could be going back in the barrel for five years, boys.
• 17:17
  > Harm>Yep. Toya rating. Oh, you're moving on.
• 17:26
  > Brent>We're gonna be giving the westward Whiskey Vintner's Cuvee 2 Sips. Well, isn't that nice? All right, so that takes us to our next whiskey.
• 17:36
  > Maury>Tell us bomb. Tell us about it.
• 17:38
  > Brent>Which is from Kennedy Castle in Ireland. Kennedy Castle has had a long and storied history. The original castle at Kennedi was destroyed in 1209, was rebuilt by the Normans, you know, Bill and Carol Norman, really nice people. Uh, in 1213.
• 17:53
  > Brent>Then an abbey was built there that lasted for quite some time. In 1630, another castle was built next to the abbey, uh, that got taken away by the government.
• 18:05
  > Bob>I was expecting a fire.
• 18:06
  > Brent>Yeah, it, it went through like every, like every whiskey that we do. It went through about 27 hours.
• 18:12
  > Maury>Yeah.
• 18:13
  > Brent>Um, it was owned by the high sheriff, not of Nottingham, but, uh, of Kings county. That sheriff, um, during the, during the Irish, uh, wars, uh, it was burned to the ground by the ira.
• 18:27
  > Bob>There's the fire.
• 18:28
  > Justin>There you go.
• 18:29
  > Harm>You're talking a lot about some castles history when they start making whiskey, Bob.
• 18:33
  > Brent>Well, they started making Whiskey back in 2015 when, let me tell you, the castle is really m.
• 18:42
  > Brent>Cool because I've been there.
• 18:44
  > Bob>Okay.
• 18:44
  > Brent>I had lunch there, uh, when I was in Ireland, uh, about a year, year and a half ago. Really, um, cool. I mean, beautiful place. Um, but, yeah, 2015, it was purchased by a group of English and American investors, uh, who owned it to this day.
• 19:00
  > Brent>And it's. It's a hotel. You can go stay there. And they started their own line of whiskey.
• 19:05
  > Harm>And let me tell you, that part of the earth's crust is at least 4 billion years old probably.
• 19:09
  > Harm>There you go.
• 19:11
  > Brent>So the Canadian Castle cider cast finished single malt Irish whiskey. It's 43% ABV 86 proof and a non channel filtered double distilled malt aged in an ex bourbon barrel, then finished in an American oak cast that originally housed Irish apple cider.
• 19:26
  > Brent>So. Ooh, it's got an interesting sort of, ah, light bronzy color to it. On the nose there's definitely a citrus, a lemongrass
• 19:40
  > Harm>and a commercial.
• 19:41
  > Brent>Smells like a commercial. Yeah. Hey, and we're back. So going over the chronic, uh, chronic yellow. Going over the Kennedy Castle cider cast finish again, interesting nose on it. Lemongrass, citrus Apples, fresh straw. Not a lot of malt on it,
• 20:08
  > Harm>but it is a single malt Whiskey.
• 20:10
  > Brent>Yeah.
• 20:10
  > Justin>Yes, man.
• 20:12
  > Harm>100 malted barley.
• 20:14
  > Justin>Mhm.
• 20:17
  > Brent>M. Apples. Kind of puff pastry. Kind of like a pastry.
• 20:23
  > Harm>I love the nose.
• 20:24
  > Brent>Yeah, the nose is fantastic.
• 20:27
  > Justin>I mean the, the palate you get.
• 20:29
  > Brent>That apple's not bad.
• 20:31
  > Justin>Yeah, you get a lot of apple on the palate. And uh, um, you know, you can see where that cider, that cider is coming out in it. I think it's just not, not enough. Like, it's not, not enough punch to it.
• 20:45
  > Harm>Again, this tastes young. This tastes maybe four to five years old the max. It should be nine years old. It's not got enough viscosity from oak aging.
• 20:57
  > Harm>It doesn't have an. It's. It's got the gorgeous light notes of that cider cask, the lemongrass, the apples and the palate. You taste all that stuff, but it seems young to me. I mean, I don't know what to tell you.
• 21:10
  > Bob>The nose smells like hard cider, which is pretty cool.
• 21:12
  > Justin>Yeah, it's a nice smell and it
• 21:14
  > Bob>follows through on the palate. It tastes like a pretty hard, hard cider. So I think that's probably what they were going for. I think they hit it.
• 21:24
  > Brent>Really.
• 21:25
  > Bob>So if you like that, you like.
• 21:26
  > Maury>I think they were trying for a whiskey and it's a little bit. Oh, uh, I thought they're going for hard, hard, hard cider. I would agree with you. It makes, it makes it great for that.
• 21:34
  > Harm>I mean, I've had other cider cask, finished Irish whiskey and this is better than some of those. But it's still young.
• 21:41
  > Bob>No, I decided it did a good
• 21:43
  > Brent>job with the finishing. They didn't overdo it.
• 21:45
  > Brent>They didn't underdo it. They, you know, they paid attention. So yes. They didn't just throw it in and forget about it and go, let's pull it out now.
• 21:52
  > Brent>Um, but yeah, I'm with you. I think they started with a whiskey that was a little bit young. I mean, Lord knows we. Well, they, we drunk younger.
• 21:58
  > Harm>Despite the castle being built in 1209, they started in 2015. Yeah, yeah.
• 22:03
  > Brent>So, yeah, definitely, definitely an interesting whiskey. So we're going to be giving the Kennedy Castle cider cast finish single malt Irish whiskey, three sips.
• 22:19
  > Harm>So close to being a, uh, four for me, but just not there. It's too young.
• 22:22
  > Brent>It was just a little bit older. Yeah. So that's going to take us to our next one. We're going to have Brent tell us about that.
• 22:27
  > Justin>Thanks. Bob, um, we're going to be talking about the Canadian castle 10 year Irish whiskey. So this one does have an age statement to it. Um, it's 43% ABV 86 proof, non, uh, chill filtered. It's matured in American oak ex bourbon casks, blended, then returned to European oak oloroso sherry butt for its final year.
• 22:48
  > Maury>Um, yeah, this is by description, it sounds great.
• 22:51
  > Justin>Yeah, it's triple distilled. It's generally aged in, uh, the finest old cask. You know, that's what it is.
• 22:57
  > Harm>Asian oak casks, when I call them. The finest.
• 23:00
  > Justin>The finest oak casks.
• 23:01
  > Harm>We'll get to that in a second, sir.
• 23:03
  > Justin>No, it says it right on the label. Go ahead, I can read it right there.
• 23:05
  > Harm>It says the finest.
• 23:06
  > Justin>It says the finest cast, you know.
• 23:09
  > Harm>Oh, God, this is so.
• 23:10
  > Justin>So the color.
• 23:11
  > Brent>Buying the unfinished cast. That's the guy I want to meet. You know, he walks in and goes, what kind of cask you got? Well, here I would find this one over here are the really lousy ones.
• 23:21
  > Bob>Ooh, that would be me. Yeah, I'm that guy.
• 23:23
  > Harm>Please have me your second best. Your second best cask is cheaper, but almost as good as the finest.
• 23:29
  > Harm>Your third best cask is, I think, what we have here.
• 23:31
  > Bob>Remember, mom, Drinks for effect.
• 23:33
  > Brent>Yeah, so, uh, the. Your mom definitely drinks for effect.
• 23:37
  > Harm>Brett, we interrupted.
• 23:37
  > Justin>Brent.
• 23:38
  > Harm>Brett, say. Say what you say.
• 23:39
  > Justin>Yeah, so the. So the color of this is. It's a little darker than. Than the first one. So I think the age is kind of showing through a little bit on this one. It is 10 years.
• 23:47
  > Maury>You can't drink color.
• 23:48
  > Justin>You can. You can't drink color, but drink color you can't. But, but you can taste. But you can taste the color on this one. You can taste the age on it. You can taste number seven. Yes. Nice on the nose. You get that oak on it, you get a little bit of dried fruit. Dried fruit.
• 24:11
  > Maury>All true.
• 24:12
  > Justin>Yes, all true.
• 24:13
  > Harm>It's raisin and the sulfur and that's the problem.
• 24:16
  > Harm>These are bad casks. They finished it in a bag.
• 24:19
  > Justin>I don't think so. I mean, that's.
• 24:21
  > Harm>This is 10 year old whiskey, right?
• 24:23
  > Justin>But this is better than the other one.
• 24:24
  > Harm>No, it's not.
• 24:25
  > Justin>You don't think so?
• 24:26
  > Harm>No, absolutely wrong. The other one was much better than this.
• 24:28
  > Justin>I think this one is better, older.
• 24:30
  > Harm>It's got a lot of character. But that, I swear to God, I smell dirty laundry. Badly dirty laundry.
• 24:40
  > Harm>Musky, musty. Sherry cast that were slightly moldy. Sounds good.
• 24:45
  > Bob>Prune juice and ensure
• 24:49
  > Harm>I might.
• 24:49
  > Maury>Makes me want to run. Right.
• 24:53
  > Harm>Well, but first of all, let's take
• 24:54
  > Brent>Justin back to the home. M. Bob.
• 24:58
  > Harm>Um, Prune juice is a warrior's drink. It's a warrior's drink, my friend. Talk to Worf, but sure, not so much.
• 25:08
  > Brent>It's a TV show. Move on with your life.
• 25:12
  > Justin>I mean, for me, I like this one better. I think you're saying. What you're saying is that you think that it was. Went into a bad cask.
• 25:19
  > Harm>Yeah, I think they took a great whiskey and spurred spoiled it.
• 25:23
  > Justin>I mean, I, uh, I think the
• 25:25
  > Harm>first one was better. It was young. This is older.
• 25:27
  > Harm>It started better, but they screwed it up by this.
• 25:31
  > Harm>That whatever cast they used to age those olorosa sherry casks, they didn't use good quality casks.
• 25:39
  > Harm>It smells musty and sulfury.
• 25:42
  > Justin>They use the finest old cask, you
• 25:43
  > Bob>know, right on the bottle.
• 25:50
  > Harm>This was a good whiskey. I think they must have ruined. Or a mediocre whiskey that they didn't improve. I don't know what happened here.
• 25:57
  > Maury>Yeah, I've had two.
• 25:58
  > Brent>I've had worse sherry casks. You know, where it was just unbreakable very much.
• 26:02
  > Harm>They're not undrinkable, but they. It's not great.
• 26:05
  > Brent>It was not a great sherry cask. I. I definitely think that, uh. Honestly, I think if they'd have taken this whiskey and put it in that cider cask.
• 26:12
  > Harm>Oh, yeah.
• 26:13
  > Brent>Then they would have had a bomb.
• 26:14
  > Bob>I love big butts. I cannot lie. But this was probably not a great butt.
• 26:18
  > Harm>Yeah, this is a. Not a good butt. Yeah, there is bitter and unbalanced, just like me.
• 26:23
  > Brent>There's a bit. There's definitely a bit of sulfur in there.
• 26:25
  > Bob>So, uh, this is my future. Yeah, that's what this is. Uh, when I go to the home.
• 26:31
  > Harm>You're bitter now, but you're not as unbalanced as I'm. Or you're not as bitter as I am now. No, this.
• 26:34
  > Bob>This is what I'll be drinking in
• 26:36
  > Justin>the future
• 26:39
  > Bob>once I've lost all.
• 26:40
  > Maury>I wouldn't pour it out.
• 26:40
  > Bob>I'll be drinking this. Oh, no, I wouldn't be pouring it out. That would be my option.
• 26:46
  > Brent>Yeah.
• 26:46
  > Harm>I mean, I wouldn't voluntarily drink it.
• 26:49
  > Brent>Well, the obscene stuff you have out
• 26:53
  > Harm>spirits, you'll be drinking way above your nothing else.
• 26:56
  > Bob>There's nothing else you will be drinking.
• 26:57
  > Harm>This depends on the company.
• 26:59
  > Brent>Yeah. Harm has a cutoff wine. This is way above you drank arcane.
• 27:05
  > Justin>Okay.
• 27:05
  > Harm>Oh, that. Yeah, that was special in how bad it was. Oh, that was the most special bad whiskey ever had in my life.
• 27:12
  > Brent>We drank the cigarettes and coffee. Stolen. Okay.
• 27:15
  > Maury>Oh, that was.
• 27:15
  > Harm>Oh my God.
• 27:16
  > Brent>That was even worse.
• 27:17
  > Bob>Oh, uh, I need to try that. You still have it? I hope so.
• 27:21
  > Brent>I don't know. Ask him. It used to be in.
• 27:23
  > Harm>I feel like they made a brand out of being bad.
• 27:25
  > Brent>Oh yeah, it was.
• 27:26
  > Bob>Yeah.
• 27:27
  > Harm>So let's. Let's go on. So what do you got a rating for this, Bob?
• 27:30
  > Brent>That one was scary. So we're going to be giving the Kennedy Castle 10 year Irish whiskey two sips.
• 27:37
  > Brent>Well, isn't that nice? So that's going to take us to our next one. We're going to have Justin tell us
• 27:42
  > Maury>about that distillery to us, Justin.
• 27:45
  > Bob>I will. Clonakilty distillery founders, the Scully family have farmed their land on the Atlantic coast of Ireland in County Cork for eight generations.
• 27:59
  > Maury>That's a long time.
• 28:01
  > Bob>Their fields, would that be about 160 years.
• 28:06
  > Harm>Okay.
• 28:07
  > Bob>Unless they were really randy. Their fields at the base of Galley Head Lighthouse are influenced by the sea mist, soft rain and ocean spray which provides complexity to the soil that permeates through to each individual grade. Whiskey is triple distilled with water added slowly and incrementally in the way they call a gentle cut before being aged in their warehouse near the ocean. Clona. Kilty S clone. Kilty Single pot still Irish whiskey. It's 46% alcohol by volume or 92 proof. It's made from m 100% cork grown barley, triple distilled in copper pot stills and matured in ex bourbon Amontillado. Amontillado and oloroso sherry casks. The uh, nose. Which one is this? The fifth one.
• 29:07
  > Harm>I'm glad you're glad you're paying attention.
• 29:11
  > Bob>Okay, I'm gonna go with that one
• 29:16
  > Justin>to gamble.
• 29:17
  > Bob>It is vanilla demerar, sugar and citrus on the palette. It's a fruit basket with some nice spice and orange. And we'll be back.
• 29:42
  > Brent>When uh, you're at Islay and you look across the water, you can see Ireland right there. Like you could swim to it.
• 29:47
  > Harm>You couldn't swim to it?
• 29:48
  > Bob>I couldn't do it.
• 29:51
  > Harm>We're back from commercial.
• 29:52
  > Brent>Yep. And we are discussing the quantity. Single pot still Irish whiskey.
• 29:56
  > Harm>Do you know which whiskey you're tasting, Justin?
• 29:58
  > Harm>Yes.
• 29:58
  > Bob>I was right. I guess the right one.
• 30:01
  > Justin>All right, that's not bad then.
• 30:03
  > Harm>So where were you?
• 30:04
  > Bob>I already went through all the notes so I'm going to ask Brett what he thought.
• 30:07
  > Justin>Yeah. So this one, uh, this one I like better Than the other. Than the other Irish whiskeys that we just had. This one is fruit. It got the pears and the apple to it. You know, you can. This is more like the Irish whiskey that I like. And it's coming out in the notes of.
• 30:21
  > Harm>It's been around for a longer time and they've been doing good stuff.
• 30:24
  > Justin>Yeah, it's got the sweetness, it's got those fruity notes. Um, there's nothing technically wrong with it. I still like. There's other Irish whiskeys that I prefer, but this one is nice. I. I like the gentleness of it.
• 30:37
  > Brent>Um, just because Bill Samuel's family came from there doesn't make makers mark and Irish whiskey.
• 30:43
  > Justin>I know that. That's okay.
• 30:47
  > Maury>Thank you, Brent.
• 30:48
  > Harm>That's. That's Brent's. Brent's favorite. Irish is makers mark.
• 30:52
  > Justin>Yeah.
• 30:52
  > Harm>Why not?
• 30:54
  > Justin>Why not? That's what I say.
• 30:58
  > Brent>What did you think? Arm.
• 31:00
  > Harm>I'm glad you wait till I had a mouthful of water.
• 31:04
  > Harm>Uh, thanks, Bob. Uh, the color is, uh, gorgeous golden. It's vanilla on the nose. Uh, Justin said demerara sugar, I'll give him that. I get a little bit of a cantaloupe or ripe tropical, uh, fruit note on the nose as well.
• 31:21
  > Justin>Uh, that's pear.
• 31:23
  > Harm>No, I get pear as well, but that's more on the palate for me.
• 31:26
  > Justin>Okay.
• 31:28
  > Harm>Vanilla pears, apple. It's still a little bit young. A little orange peel. I. I like this whiskey a lot. The finish is medium to medium long with some spice coming out on the finish. That's very pleasant. It's a beautiful, pleasant, easy, drinky whiskey. I could drink it all day long.
• 31:49
  > Justin>Yeah. This is batch one of this.
• 31:50
  > Maury>Yeah, It's a nice little sipper.
• 31:52
  > Harm>I agree with you, Harm M. All day long, baby. You know what I would like to make with this? I would like to make a highball with this, like two parts whiskey to three parts club soda. Little twist of lemon.
• 32:03
  > Justin>Of lemon?
• 32:04
  > Brent>Yeah.
• 32:04
  > Harm>Yeah. This would be an all day. Like Maury said, all day supper. Bob, what do you think?
• 32:08
  > Brent>I would just like to drink it in between my Guinness, but, you know, that's just me.
• 32:12
  > Harm>But, uh, I don't waste time with beer, but Guinness every now and then. Yeah.
• 32:15
  > Brent>Guinness is not beer, sir.
• 32:17
  > Harm>It's bread. And it's bread in a glass.
• 32:19
  > Brent>And you say that again and we're going to have to go outside.
• 32:24
  > Harm>I find beer too filling and not enough alcohol.
• 32:28
  > Brent>Remember what the guy started here is
• 32:29
  > Harm>whiskey that is not finished.
• 32:30
  > Brent>They say it. They say Guinness is like 10 slices of bread. I've never woken up naked after eating 10 slices of bread. Um, no, this is, this one. The longer it sits in the glass, the better it gets. I mean, it's, it's breathing.
• 32:46
  > Harm>It's really great.
• 32:48
  > Brent>We actually know one of the principals at Quanticilty. Their whiskeys are always really good. This one is no exception. It's opened up a lot since we've owned it. Nice sweet nose to it.
• 33:02
  > Brent>The sugars there, that citrus, A little bit of tart apple. And then on the palate, the tart apple's nice.
• 33:09
  > Harm>Yeah. I didn't emphasize the spice enough. The spice is with, as the air comes out, like clove and, and all spice notes and little mace.
• 33:19
  > Justin>They're very, very, they're very, very subtle, though. They're not like, they're not like, ah, a rye. Right, right. Like, right, there's, there's subtle notes, you
• 33:27
  > Harm>know, so, so well done.
• 33:28
  > Brent>Right? Yeah. The pears there, the apples there.
• 33:33
  > Brent>It's got a really good finish. The finish goes on for a long time. Um, yeah, this one's delicious.
• 33:38
  > Brent>I'd drink this one all day.
• 33:40
  > Harm>So I don't get too much amontillado in this. Uh, and I don't get, I don't
• 33:45
  > Brent>get it on the finish. I, I, I pick up the sherry on the finish.
• 33:49
  > Harm>I don't, I get more amontia than Ola Rosa. I take that back. So amontillado is a drier style shell than Oloroso. Amontillado, uh, is not bone dry like Fino. It's not sweet like, uh, but it's
• 34:00
  > Brent>not sticky, you know, it's not, you know, raisiny sweet.
• 34:04
  > Harm>Oloroso is going to give you the raisins.
• 34:06
  > Harm>Amontillado is going to give you nuts, almonds.
• 34:08
  > Brent>Yeah. And that's what this is.
• 34:09
  > Harm>I'm getting more of that amontillado. M. It's good. Yeah.
• 34:15
  > Brent>And this is what happens when you use a good sherry cask.
• 34:18
  > Harm>I say a higher rating than you guys gave it because whatever, Whatever, harm, whatever.
• 34:26
  > Brent>All right, well, we're gonna be giving the quantity Guilty. Single pot, still Irish whiskey.
• 34:30
  > Brent>Yeah. Four sips.
• 34:33
  > Justin>No, no, no, no, no.
• 34:35
  > Harm>No more sips. Yeah.
• 34:40
  > Justin>No, I did not agree.
• 34:41
  > Harm>I, I, uh, love that Bob dropped an F bomb. Yeah. I wonder if this goes out on the radio. It's going to go. We're. Please, nobody,
• 34:50
  > Brent>nobody. Two to a four.
• 34:52
  > Harm>It was never a two.
• 34:53
  > Brent>No, nobody. I mean, you act like somebody's listening to this show.
• 34:56
  > Justin>Come on.
• 34:57
  > Bob>If people listen to this I would have no clients at all.
• 35:01
  > Brent>All right, let's have Harm tell us about our last whiskey.
• 35:04
  > Harm>Okay, Bob, thank you for coming to me. Finally, uh, the Iron Distillery.
• 35:11
  > Bob>She never came for him, but go ahead.
• 35:14
  > Harm>I'm not going to do any of the dirty jokes. Okay.
• 35:18
  > Harm>So the Iron Distillery was established by a group uh, by uh, led by Harold Curry, a former director of Chivas Brothers and D Day veteran. He was looking for a good water supply and chose to build a distillery in Lanza on the north end of the island of Aaron. The initial distillery construction was delayed and then a pair of golden eagles took up residence at the. When the. When a pair of gold needles took up present at the site, it was finally completed 1995. Their bottles today feature two Eagles on the label and the uh, and the cork as a nod to the former visitors. So the RN series number one remnant renegade single malt is 46, 46% ABV or 92 proof. It's the first in a limited edition series of four releases. The whiskeys for this expression were aged in X Sherry Hogsheads, ex Sherry Butts and ex Sherry Barrels.
• 36:08
  > Harm>Ex Bourbon barrels. Sorry. From across the Aaron portfolio between 1997 and 2017. Specially selected and blended by distillery manager Stuart Bowman. It's non show filtered and no color is added. The color is quite rich. It's a gorgeous deep uh, bronze. Uh, the nose is all about toffee covered apple. It's a cinnamon and a little bit of citrus on the nose and a hint of spice. I don't know what that is. It might be a nice, I'm not sure.
• 36:47
  > Justin>Yeah, it's like a licorice. That's, it's exactly like a liquor.
• 36:50
  > Harm>So silky smooth, absolutely balanced. Brent said licorice just now. He's right. Herbs, honey, long finish, uh, with that toffee covered apple and the floral note. It's complex. I love this whiskey.
• 37:06
  > Harm>Aaron has not been making whiskey long but they're doing a great job. Bob, what do you say?
• 37:09
  > Brent>I think it's really well done. I love the nose on it. The palate has really opened up a lot especially I had a couple of drops of water and it really came along. I like Aaron. It's been one of my preferred malt distilleries for a number of years. What do you think Brent?
• 37:26
  > Justin>So this one to me I get like a white pepper all over my palate from this, you know after. That's how it finishes off for me after those, after those notes. But Justin.
• 37:35
  > Bob>So I agree with the finish I definitely got black pepper on the palate. I got, um, Marlboro Black 1/ hundreds menthol. I hate you so much on the nose.
• 37:45
  > Bob>It was beautiful fruit and I really enjoyed this.
• 37:49
  > Bob>It was a real blast of the past.
• 37:50
  > Justin>It wasn't. Yeah, it wasn't in my wheelhouse, but yeah.
• 37:54
  > Brent>All right, well, we're going to give the Aaron signature series number one, Remnant renegade single malt, three sips. Well, that's all the time we have for today. I want to thank our co host for joining us. I'll go backwards again. Thank you, Harm.
• 38:10
  > Harm>Thank you, Bob. And I apologize to Aaron because we didn't get to this to really give it the, the time it needed.
• 38:16
  > Brent>Thank you, Justin.
• 38:18
  > Bob>Thank you. Pleasure to be here. What memories.
• 38:23
  > Harm>What memories? Memories.
• 38:25
  > Brent>You have memories after this. Thank you, Maury.
• 38:29
  > Maury>Thank you for another dark, damp day in the basement son's pants.
• 38:33
  > Brent>And, uh, thank you, Brent.
• 38:35
  > Justin>Yeah, well, I had whiskey. There you go.
• 38:40
  > Brent>You consumed alcohol, you're happy. There you go.
• 38:45
  > Bob>Promise you received.
• 38:46
  > Maury>This is made man.
• 38:47
  > Brent>Bob, thanks for joining us. Remember, life is too short to drink bad whiskey.
• 38:52
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• 39:01
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• 39:04
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• 39:20
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• 39:30
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• 40:04
  > Announcer>This is been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the basement studios, your host, the good old boys. We'll see you all next time.