Latest / Aussie Bourbon Lovers / Linkumpinch Single Barrel – The Bourbon with the Weirdest Name (and a Big Payoff)

Transcript

Linkumpinch Single Barrel – The Bourbon with the Weirdest Name (and a Big Payoff) · Aussie Bourbon Lovers

• 0:00
  Incredible flavours, even better stories.
• 0:05
  One pour, 10 minutes.
• 0:07
  Aussie bourbon lovers, sharing bourbon with Australia.
• 0:14
  Why are you opening a new bottle here, Dave?
• 0:16
  We don't always get that level of new bottle Delightful pop.
• 0:21
  New bottle, delightful pop, do we? What are we having, Edge?
• 0:23
  We're having...
• 0:25
  Listen to that. It's a good sound, too.
• 0:27
  I like you pouring it in a microphone.
• 0:29
  We're having We're having some Kentucky straight bourbon whiskey, obviously.
• 0:32
  Good choice. Where's it from?
• 0:34
  But we're having Lincoln Pinch from the Jueling Ground Distillery.
• 0:38
  This is one we got, and sadly, we can't get in Australia, but this is one we got
• 0:44
  from the Kentucky Bourbon Festival last year.
• 0:47
  Very significant, this is our last bottle that we purchased at last
• 0:54
  year's Kentucky Burbon Festival. Correct.
• 0:56
  That we are opening.
• 0:57
  All the rest have been opened, but don't worry, three months, two months,
• 1:01
  we'll be replenishing our Kentucky Bourbon Festival supply.
• 1:05
  But this is the last of our Kentucky Bourbon Festival supply.
• 1:07
  Look at your pinch. Oh.
• 1:10
  Oh, yeah. Okay.
• 1:11
  It's got a good-I remember why you liked it now.
• 1:13
  Here's the story, I suppose.
• 1:17
  Well, geographically, it's really south of the…
• 1:22
  It's the Southern part of Kentucky, right on the border.
• 1:23
  That's a very, very, very Southern part.
• 1:25
  Which is right near where our friend, Sean from Burton & James, is
• 1:29
  also Where they're from?
• 1:30
  I think they're basically not neighbours, but a couple of towns apart.
• 1:32
  They're near Italy, yeah.
• 1:36
  Lincoln Pinch is the bourbon expression from Jules & Grounds.
• 1:40
  They've got gins and liqueurs, and they have a barrel-age gin as well.
• 1:45
  They also sell a white dog.
• 1:46
  It's straight up white dog. Yeah.
• 1:49
  That's the distil it before it goes in the barrel.
• 1:53
  We're actually just brushing up on this.
• 1:55
  We heard Mark, the distillers, say that he wanted to make a
• 1:59
  delicious What goes in the barrel is going to taste good, so what comes out of
• 2:02
  the barrel is going to taste good. He's obviously very confident in it.
• 2:05
  But this is a single barrel.
• 2:06
  Distillers are also barrel proof, like straight out of the barrel.
• 2:09
  Straight out of the barrel.
• 2:09
  In fact, I looked at the bottom of the bottle before.
• 2:11
  You won't be able to see it on camera, but there's a little bit of char at the
• 2:14
  bottom, just like a powdery char almost.
• 2:17
  There's no lid on that. I know.
• 2:18
  I'm going to tip the good whiskey on me.
• 2:20
  He's worried I'm going to tip whiskey on you.
• 2:22
  You just swing it around above your head like it's-I'm looking at
• 2:25
  the bottom of the bottle. Yeah, but pop a corp in.
• 2:28
  Let's be safe about it, both for the It's the make of the bourbon and the computer.
• 2:31
  There is this chow in the bottom. That's cool.
• 2:34
  It goes through a wire philtre as part of the process.
• 2:37
  But this is a true small batch.
• 2:38
  So even this is a single barrel, so there's only one barrel
• 2:41
  gone into this batch.
• 2:42
  But often a bourbon will say small batch, and it's like a couple of hundred barrels,
• 2:45
  and that's considered a small batch.
• 2:47
  Do you remember how many makers say?
• 2:49
  I think it's under 200.
• 2:51
  It's called a small batch.
• 2:53
  But these guys, it was like four barrels is their small batch.
• 2:56
  So it's like a... They should call it a small, small batch.
• 2:59
  All right. On the Have you tasted any yet?
• 3:01
  No, I haven't. On the nose, what have you got?
• 3:03
  But on the nose, I'm getting like, there's a fruity-A bit of green apple?
• 3:12
  Yeah, I'm getting a fruity smell. Like a fresh green apple.
• 3:15
  Was this one of their special for the Kentucky Festival?
• 3:18
  Yeah, Distiller's Rye series.
• 3:19
  That's why I got the swing tag.
• 3:20
  That's what the whole start of the story is.
• 3:23
  This is the last of the KBF pics we haven't opened yet.
• 3:26
  That's really delicious.
• 3:29
  Maybe It's one of my favourite parts.
• 3:30
  It's Franklin County, or Franklin, Kentucky.
• 3:34
  The story is about why it's called… Duelling Ground.
• 3:38
  Come on, then. Are you going to tell the story?
• 3:40
  Well, it's because the state below them… Is it Nevada?
• 3:46
  Tennessee. Tennessee.
• 3:46
  Nevada is a long way from there. No, it's all right.
• 3:48
  I'm just naming American state. Tennessee.
• 3:50
  Tennessee was just below them, but it was illegal to duel in Tennessee,
• 3:55
  but it wasn't in Kentucky.
• 3:57
  People, specifically, lawyers, would come the border to have their jewels with their
• 4:02
  pistols and see who could wound the other person first.
• 4:06
  Quite gruesome.
• 4:08
  But that was their way of sorting out an issue.
• 4:11
  That's where they got their name, Jueling Ground.
• 4:14
  Yeah, because it literally was the Jueling Ground that they'd come to.
• 4:17
  You weren't trying to kill the other person.
• 4:19
  You were trying to just wound them. No, I know.
• 4:21
  It's very straight.
• 4:21
  It's a self-defense, but you don't want to be charged for murder.
• 4:23
  When I think of jewels, I think of they do it like Bridgerton and the old-school
• 4:28
  period piece movies where they Yeah. Yeah.
• 4:31
  Ridiculously, get out there.
• 4:33
  Yee-oldy court of Law. Yeah.
• 4:35
  It's like, this is how we solve the problem.
• 4:37
  It's who's guilty.
• 4:38
  It's who can win the other person in the leg first.
• 4:42
  It's a Kentucky straight bourbon, 117 proofs are straight out of the barrel,
• 4:49
  the barrel is a Char 3, and 53 gallons.
• 4:54
  For me-I am loving it. Yes.
• 4:57
  What are you getting?
• 4:58
  The fruiting But then the smoothness, I was just like…
• 5:02
  Because it's one of those bottles that when we…
• 5:05
  I remember very distinctly, you loved the story of all the jewellery grounds.
• 5:11
  They were really great people and really great stories.
• 5:17
  And that was like, We're getting one of these bottles.
• 5:19
  I'm like, okay, because we were tasting a lot of bourbon that day.
• 5:23
  But definitely, you chose very well, Dave.
• 5:28
  It isn't just a good story.
• 5:30
  It's a very, very good bourbon.
• 5:31
  So it's five years old.
• 5:34
  They distil their own distil.
• 5:36
  It's a real distiller.
• 5:37
  They're not sourcing it.
• 5:39
  And it looks like, from what we've seen, it looks like a pretty
• 5:42
  significant distiller.
• 5:44
  I'm getting an interesting amount of honey on that.
• 5:48
  I was going to say it's nice and sweet without being too sweet.
• 5:52
  It's got a really easy, delightful way to drink it.
• 5:57
  It's quite unique, I think, as well.
• 5:58
  I don't feel like if we go to our bottle shelf over there and tried to find
• 6:03
  something that tasted like that, I don't think we would have something like that.
• 6:05
  It's very pleasant.
• 6:07
  I really like it.
• 6:09
  What's the other thing that you wanted to tell about this farm girl, Helen?
• 6:15
  What is the other story about it? You can't remember.
• 6:18
  All right, I'll help you with it.
• 6:19
  They're doing their own distil.
• 6:21
  There's something really good about the farm.
• 6:24
  Yeah, it's all sorts from one farm.
• 6:25
  It's all sorts from one farm. I remember now.
• 6:28
  I was like, There's something really It's important about their farm.
• 6:31
  Yes, everything.
• 6:32
  Because it's a weeded bourbon.
• 6:34
  Well, this one isn't, I don't think.
• 6:36
  That's got a weeded and a high rye, I think.
• 6:39
  They do a rye and a weeded. But anyway.
• 6:41
  Is it embarrassing that I can't…
• 6:42
  They don't have the matchbill on there.
• 6:44
  I actually don't know.
• 6:45
  They signed the Botel Forest Day. That was very nice of them.
• 6:47
  Of course.
• 6:48
  But yeah, they get all their grains from one farm.
• 6:51
  Being a farm girl, I'm really proud of that because-Yeah, well,
• 6:54
  it's not your farm, is it? No.
• 6:55
  But as a farmer's daughter, when you grow Do certain stuff, often
• 7:01
  you sell bits to there and bits to there.
• 7:03
  But if you've got someone who's buying all your corn and all your wheat, that's
• 7:08
  really cool that they can get all of their stuff from one particular farm.
• 7:11
  Yeah, I think that is cool.
• 7:14
  I really like.
• 7:16
  So Fred Minnick put it in his top 100 bourbons of 2022, I think.
• 7:22
  And then they've entered the Ascot Awards as well.
• 7:24
  And so I don't know if they've ever...
• 7:25
  They got a platinum award at the Ascot Awards, I think.
• 7:27
  Oh, yeah. And this is their Bottling Bond products.
• 7:29
  So I'm pretty I'm pretty sure the same…
• 7:31
  We're going to have this wrong.
• 7:33
  Please double check what's going on here.
• 7:34
  Always double check what Dave said.
• 7:36
  But I'm pretty sure this is their Bottling Bond mash bill.
• 7:38
  So the high rye mash bill, I'm pretty sure.
• 7:41
  And then it's going to be…
• 7:43
  But it's a barrel proof.
• 7:44
  But it's a little bit sad because I genuinely think this is delightful.
• 7:50
  Unless you go in America, you can't get any of this in Australia yet.
• 7:54
  Here's something else. I agree with you.
• 7:57
  It's quite nice.
• 7:58
  We probably need to let it sit in a glass a little bit because
• 8:01
  it's a brand new bottle.
• 8:01
  It was just tipped in just a bit from the neck.
• 8:04
  Yeah, but it tastes delicious.
• 8:05
  They say that that's the worst bit in a bottle is the bit from the neck.
• 8:08
  Well, not worse, but it gets better from there is what they say.
• 8:12
  Sure.
• 8:13
  We'll go with it. David is crazy.
• 8:15
  Whatever. Jeweling ground.
• 8:18
  Jewel of a different kind.
• 8:20
  We'll take it to have a different Jewel.
• 8:23
  The good news is that we are...
• 8:25
  Oh, actually, I've got one more fun thing before I get into the good news.
• 8:29
  These guys take their...
• 8:31
  So they have their own distillation. They have their own still.
• 8:34
  They do their own distilling, which means that they end up with a white dog.
• 8:38
  Then they put it in barrels.
• 8:40
  Here's an interesting thing, and I don't know if I know of any other
• 8:42
  distilleries that do it. Surely so many do.
• 8:45
  But they distil it themselves, pop it in a barrel, and then they put it in
• 8:48
  the Wilderness Trail Rickhouse.
• 8:50
  That's really interesting to me.
• 8:52
  I understand that bond stores is something that you need to share around.
• 8:55
  Obviously, places like Mjp in Bardstown and Green River.
• 9:00
  The people who are making whiskey, if they're distilling it for them, they
• 9:03
  often will put it in their own bond store.
• 9:05
  But if you distil it yourself and then get the barrels to be then put in someone
• 9:10
  else's bond store, that's really interesting, too, right?
• 9:12
  Yeah.
• 9:12
  Well, they're just finding a good storage solution, aren't they?
• 9:15
  Well, and having a big rick house of your own is not the most practical
• 9:18
  solution, I suppose.
• 9:19
  You don't need to fill it.
• 9:21
  I mean, they're not a massive producer, but they're doing good things.
• 9:24
  When they're putting four barrels into a small batch, they're not a huge...
• 9:29
  They're little guys.
• 9:30
  They're light little guys.
• 9:31
  In the skin things, they're true craft for sure.
• 9:33
  Good whiskey.
• 9:34
  Now, we're going to fly into Nashville, which means we're basically going
• 9:38
  to drive past the front door. Are we allowed to go and visit them?
• 9:40
  I think we should, Dave, because I think we need to bring back another bottle
• 9:43
  because you can't get it here.
• 9:46
  It's really delicious. Pretty tasty.
• 9:49
  A single barrel, though, so we might not get another one of those.
• 9:51
  I'm pretty sure if you make a good single barrel, the next single barrel
• 9:54
  is going to be- Good shout.
• 9:55
  I like that a lot.
• 9:58
  The good news, I was going to say before.
• 10:00
  He's going to tell us now.
• 10:02
  We're not that far away from Kentucky Burberry Festival.
• 10:04
  Three months, two months?
• 10:06
  I reckon your month is trash.
• 10:08
  It's two and a bit.
• 10:09
  We're nearly in the end of June.
• 10:10
  We're nearly in the end of June, July, August, September.
• 10:13
  It's early September. Early September, yeah.
• 10:15
  I'm in school, call it two and a half months just to save the marital fight.
• 10:18
  But the jewel. The jewel, exactly.
• 10:20
  The Aussie Burberry Lovers' jewel.
• 10:22
  But I'm so looking forward to spending more time with distillers like the team
• 10:27
  from Lincoln Pinch, from Jules & Grounds, because This is what makes
• 10:30
  Kentucky Burn Festival cool for me.
• 10:32
  Yes, you get to hang out with the big distillers, but you get to
• 10:33
  hang out with the little guys.
• 10:34
  They see what the cool stuff they're doing.
• 10:36
  And taste all the new stuff, and the people who are trying different things.
• 10:40
  This is really delicious.
• 10:43
  Well, here's to more of that. Cheers.
• 10:45
  Thanks for listening.
• 10:50
  Make sure you're connected with us on TikTok, Instagram, and YouTube, and stay
• 10:53
  connected with us by clicking subscribe on your favourite podcast app.