Latest / Sips, Suds, & Smokes / I like some of that rye toast with maple

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I like some of that rye toast with maple · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and smokes.
• 0:04
  > Brent>So our sip segments are all about, uh, wine, distilled spirits, tea, coffee, and anything else you can sip.
• 0:09
  > Brent>And here's the whiskies we're going to be discussing today. So we have the Penelope Valencia straight Bourbon whiskey finished in vino de ranja casks. The Bardstown Bourbon Company Kentucky Straight High Wheat bourbon, the Lux Row Kentucky Straight Bourbon whiskey finished in PX sherry casks, the Bernheim Original barrel proof Kentucky straight wheat whiskey B924, the Jack Daniels Tennessee Straight Rye Whiskey finished in high toast maple barrels, and the Elijah, uh, Craig barrel proof a125.
• 0:47
  > Brent>So we got, uh, yeah, today didn't stink. It does not suck.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why?
• 1:22
  > Maury>Because that's where the good stuff, uh.
• 1:24
  > Announcer>Is it sips, suds and smokes with your smoking host, the good old boys.
• 1:49
  > Announcer>And now it's sipping time.
• 1:59
  > Brent>Hey, it's sipping time again. Welcome to this sips episode where everything good in life is worth discussing.
• 2:04
  > Justin>It is true.
• 2:05
  > Harm>We discuss everything good in life except the sexy times.
• 2:09
  > Brent>Whoa. Here's like you said, I want to.
• 2:12
  > Harm>Hear your experiences because I don't have any experiences anymore.
• 2:15
  > Brent>We discuss everything good in life.
• 2:17
  > Harm>So therefore nobody here has sexy times.
• 2:20
  > Brent>So therefore you're not talking about that. So.
• 2:22
  > Harm>Okay, go ahead.
• 2:23
  > Brent>I'm. At least from what I'm. What your wife keeps sharing with us.
• 2:26
  > Brent>She overshares, you know. She really overshares a lot.
• 2:32
  > Harm>We're the best thing on at when.
• 2:34
  > Brent>Well, we are the best thing on at 2am That's a fact.
• 2:37
  > Justin>I mean, there's nothing better than us.
• 2:39
  > Brent>Yeah. When she's running from him, trying to avoid.
• 2:41
  > Justin>Yeah. I mean, well, those, those videos are good.
• 2:43
  > Brent>Yeah.
• 2:43
  > Bob>Last week we ran against Stripes. And that's a fact, Jack.
• 2:47
  > Harm>Nice.
• 2:47
  > Brent>I love Stripes film filmed in Louisville, baby.
• 2:50
  > Bob>Yeah.
• 2:51
  > Brent>Down at Fort Knox.
• 2:52
  > Bob>You showed me.
• 2:53
  > Harm>So I have a thing about.
• 2:55
  > Bob>You're like. This was filmed there? Yeah.
• 2:58
  > Brent>Yep.
• 2:59
  > Bob>Bob gave me a tour.
• 3:00
  > Brent>Czechoslovakia was the Chipizi distillery, which is right behind Jim Beam.
• 3:03
  > Bob>Yeah.
• 3:04
  > Brent>So you know.
• 3:05
  > Harm>Yeah.
• 3:05
  > Brent>A little bit of bourbon history. So. Well, this is made man Bob joining me today, our made man, Brent.
• 3:11
  > Justin>It's a pleasure to be here even without pants.
• 3:14
  > Brent>What do you mean without? Like you own pants.
• 3:17
  > Justin>Well, I don't own a pair of pants.
• 3:19
  > Brent>Good old boy. Good old boy Maury.
• 3:22
  > Brent>Or made man Maury.
• 3:23
  > Maury>Whatever.
• 3:24
  > Justin>Maury.
• 3:24
  > Harm>He's Maury.
• 3:25
  > Maury>Yeah. I'm excited to be here. I'm, um, tragically sitting next to Brent again.
• 3:31
  > Harm>Well, because you're the urologist. He's literally an md and. And Brent Devereux doesn't wear pants. We have to put you there. We don't have. Nobody wants to sit next to him.
• 3:40
  > Maury>Why is that my penance?
• 3:42
  > Brent>I just want to know why he's holding on to it and he's not at work.
• 3:45
  > Harm>He's not at work.
• 3:47
  > Brent>Good old boy Justin.
• 3:48
  > Bob>Good morning. That's a hard one to follow.
• 3:51
  > Brent>And good old boy Harmeet.
• 3:53
  > Harm>I want to thank you for having me today, Bryant. I mean Bob.
• 3:56
  > Harm>We've been drinking.
• 3:59
  > Harm>Thanks. It's been a good show with. We're tasting whiskeys before the show starts. I love it.
• 4:03
  > Brent>Well, you have to taste them before because if you taste them after the show, there really wouldn't be much whiskey prognostication. Yes, exactly. Then you would be Carnac future crime.
• 4:13
  > Harm>Yeah, Yeah.
• 4:15
  > Bob>I think this whiskey, this whiskey was.
• 4:17
  > Brent>Kept under Funko Wagner's porch step since noon today.
• 4:19
  > Brent>And I shall prognosticate what it is.
• 4:21
  > Harm>I had the Funkin Wagdolls Encyclopedia when I was a kid. You did too, I'm sure, because you're a geek.
• 4:26
  > Brent>No, I had World Book. I was classy.
• 4:28
  > Harm>Oh yeah, you can afford World Book.
• 4:30
  > Bob>Yeah, I had some of the Britannicas. Whichever ones you could get at the yard sales.
• 4:33
  > Brent>Say, whichever ones you might.
• 4:38
  > Brent>Yeah, they were, they were the yearbooks from like 1963.
• 4:42
  > Bob>They were from the 60s. You're going is correct.
• 4:44
  > Brent>You're looking and going like, when did Johnson still president?
• 4:49
  > Bob>I'm really good at history.
• 4:51
  > Brent>Yeah, only up to the like the 67.
• 4:54
  > Harm>Yeah, but it's never her story.
• 4:56
  > Bob>No. Um, not then, not now.
• 4:59
  > Bob>No.
• 4:59
  > Brent>So what's uh. So. So our segments are all about, uh, wine, distilled spirits, tea, coffee, and anything else you can sip. And here's the whiskeys we're going to be discussing today.
• 5:11
  > Brent>So we have the Penelope Valencia straight bourbon whiskey finished in vino de ranja casks. The Bardstown Bourbon Company Kentucky straight high Wheat bourbon, the Lux Row Kentucky straight bourbon whiskey finished in PX sherry casks, the Bernheim original barrel proof Kentucky straight wheat whiskey B924. The Jack Daniels Tennessee straight rye whiskey finished in high toast maple barrels, and the Elijah craig barrel proof a 125.
• 5:44
  > Bob>Whoa.
• 5:46
  > Harm>Bingo worthy.
• 5:48
  > Brent>Doesn't stink to be here. So.
• 5:49
  > Harm>No, no, we're good.
• 5:50
  > Brent>So let's uh, let's do our sips ratings.
• 5:53
  > Harm>We're gonna Go around the room instead of having Justin do them, because it's really a. Travis, you have Justin do all four, five of them.
• 5:59
  > Harm>Let's, uh, do, uh, one sip. Give me a glass of water to wash out my mouth.
• 6:07
  > Harm>Water.
• 6:10
  > Harm>Drink water.
• 6:11
  > Brent>That's supposed to be a Southern accent.
• 6:13
  > Justin>Yeah. Southern accent?
• 6:15
  > Harm>Yeah.
• 6:16
  > Brent>You want to be a little more specific?
• 6:17
  > Harm>I mean, like, hillbilly.
• 6:19
  > Brent>Are you looking for, like, Charleston?
• 6:20
  > Harm>You looking for new Charleston? I love your Charleston. I do Charleston. Go ahead.
• 6:25
  > Brent>Well, when you're talking about Charleston, Charleston has that up and down sort of old English sound.
• 6:31
  > Harm>So sips. Sips. Come on. So move on.
• 6:34
  > Brent>Two sips. Nice. But what else do you have?
• 6:37
  > Harm>Very good. I love your Charleston accent.
• 6:40
  > Harm>Brant, what do you got for us?
• 6:41
  > Brent>I don't do it there. They'll slap me.
• 6:44
  > Justin>Three sips. Well, bless your heart, I reckon. This is interesting. What was that again?
• 6:50
  > Harm>Interesting. He's throwing some jargon.
• 6:53
  > Harm>Good for you, Maury.
• 6:54
  > Maury>What do you got for us? Oh, my.
• 6:57
  > Maury>Four sips. Let's keep this a secret to ourselves. Pour me another.
• 7:03
  > Harm>That's the least Southern accent.
• 7:06
  > Brent>It's South Jersey.
• 7:08
  > Bob>Five sips. Oh, my.
• 7:13
  > Bob>I was unaware anything could be this good.
• 7:16
  > Harm>You forgot what I said you were doing.
• 7:21
  > Bob>I messed up the oh, my. M. It's oh, my. I was unaware anything could be this good.
• 7:27
  > Harm>Omar.
• 7:28
  > Brent>Oh, my. Uh, m. I think that was like, a Welshman and a. And a Southerner. Like, had a baby.
• 7:34
  > Harm>I've married two Southern boys.
• 7:36
  > Brent>Brain damaged.
• 7:37
  > Harm>I've been married to two Southern girls.
• 7:38
  > Maury>We don't care.
• 7:39
  > Harm>Neither of them have a Southern accent.
• 7:41
  > Brent>Like that, and none of us care.
• 7:42
  > Maury>Justin. Justin, tell us about the first whiskey, please.
• 7:47
  > Harm>Okay, let's move on.
• 7:48
  > Bob>Yeah, we're going to talk about Penelope Valencia straight bourbon whiskey finished in vino de naranja casks. It's 47.5% alcohol by volume or 95 proof. It's a mash bill of 74% corn, 7% rye, 16% wheat, and 3% malted barley. And I hope that adds up to 100.
• 8:12
  > Harm>So that's. That would make it a weeder.
• 8:15
  > Bob>Yes.
• 8:15
  > Maury>No.
• 8:16
  > Bob>No.
• 8:16
  > Harm>16% wheat.
• 8:17
  > Bob>Yes. Yes. Okay. This expression from Penelope pairs Penelope four grain straight bourbon whiskey with vinho de narana casks. A bold aroma, rich orange wine produced in Spain's southern coastal wine region of Sevilla by aging white wine and the bitter, fragrant peels of Seville oranges in oak barrels. While Seville oranges cannot be eaten raw, their sharp and powerful flavor and aroma are prized for marmalade juices and vino de Nana, huh? Penelope Valencia is finished for up to 12 months in these casks. So the colors, a light orange. On the nose, I got Orange Julius.
• 9:08
  > Bob>On the Pow.
• 9:10
  > Brent>I wish.
• 9:11
  > Bob>On the palette, I got Orange Julius as well.
• 9:14
  > Bob>And the finish was sweet and lemon. What did you think, Maury?
• 9:20
  > Maury>Wow. Hard to follow the.
• 9:23
  > Maury>You know, I love the description. And on the description, I was really excited and thought this could be something really special.
• 9:34
  > Maury>Honestly, it just didn't really deliver for me. It was a nice light orange color and a nice fragrant orange. On the nose, the palette was just sort of orange there. It was like an orange liqueur. It was nice.
• 9:53
  > Harm>Not like an orange liqueur. What are you guys.
• 9:54
  > Bob>All right, so Maury says, mad Brent, what did you think?
• 9:57
  > Justin>Yeah, so, I mean, orange is the predominant flavor. You get out of here, and you kind of worry about something like oranges that I can't eat, you know, like, what are they doing to making this. Making stuff out of this. But, yeah, I got the orange peel in a nose. It really pops with pepper. On the. Yeah.
• 10:14
  > Justin>On the palate, you get that. It's a nice, creamy mouth feel. The one thing about this is the. The finish is short. And when I may short, I mean, it's like it just comes and it's done, and it's gone. Very short finish. But orange is what sticks out in this.
• 10:28
  > Harm>Okay. I think the three of you are broken inside. It's like a defect of the soul. It's not just like a surface thing. It's like a defect deep inside because it's just not orange. There's so much more stuff going on here. So I'm getting candied nuts. I'm getting walnut pecan.
• 10:46
  > Harm>I'm getting spices. I'm getting oak. I'm getting orange peel.
• 10:49
  > Harm>The bitter orange is there. You get that fragrant orange. But it's not the only thing.
• 10:54
  > Bob>Orange Julius is not just one note, sir.
• 10:56
  > Harm>Orange Julius is vanilla. There's no freaking vanilla here.
• 10:59
  > Bob>Orange drink.
• 11:00
  > Harm>There is no vanilla here. Oh, God. So on the nose, uh, you do.
• 11:06
  > Justin>Get some of those other flavors, but it's overpowered by the orange. It really is.
• 11:10
  > Harm>I think it's more balanced. I think you guys are just not. You're not bringing your A game today. And on the palate, I agree with you. It finishes too quick. Bob, what do you think?
• 11:19
  > Brent>It's very short on the palate, but I'm with you. I.
• 11:22
  > Brent>Yeah, the. The orange is there, but there is a lot.
• 11:24
  > Harm>So much more.
• 11:25
  > Brent>There's some sticky dried fruits.
• 11:28
  > Brent>There's like uh, caramelized almonds and walnuts and pecans.
• 11:32
  > Harm>Yes.
• 11:32
  > Brent>There's an earthiness underneath it. I. Quite lovely.
• 11:36
  > Justin>It is a lovely whiskey.
• 11:37
  > Brent>I don't know anybody else that's done it with these casts before.
• 11:40
  > Harm>I do, but we'll talk about.
• 11:41
  > Brent>And I think it, I think this came out pretty, pretty damn interesting. So we're going to be giving the uh, Penelope Valencia straight bourbon whiskey finished in vino, roundhouse casks, three sips.
• 11:53
  > Harm>Interesting.
• 11:56
  > Brent>And we'll be back. Hey.
• 11:58
  > Brent>And we're back. And we just finished talking about the Penelope of Valencia. So we're gonna move on to our next whiskey. We're gonna have Harm tell us about that one.
• 12:06
  > Harm>It's good old boy Harm. Bob made man Bob. It's good old boy Harm.
• 12:12
  > Brent>I don't know about good.
• 12:13
  > Harm>It says it on my shirt.
• 12:14
  > Brent>Okay. Harm.
• 12:15
  > Harm>Um, well I. Mediocre.
• 12:17
  > Harm>Harm. I've got too many teeth to be good old boy Harm Average Harm.
• 12:22
  > Justin>Bless your heart.
• 12:26
  > Harm>Our second whiskey of the day is the Bards.
• 12:29
  > Harm>I'm uh, sorry. The Bardstown Bourbon Company Kentucky Straight High Wheat Bourbon. 53% ABV or 106 proof. Bardstown High Wheat bourbon is comprised of a mash bill of 53% corn, 39% wheat. That's solid 8% malted barley, meaning this suppression has one of the highest percentages of weeded mash bills in the bourbon category. They use a low barrel entry proof of a 108 proof to extract the maximum wood sugars when they age it to their six years uh before bottling.
• 13:00
  > Harm>So uh, the maximum bourbon can go into a ah, cask is 125. They intentionally make it down 108. Uh, the color is a beautiful bronze.
• 13:11
  > Harm>And let me change the page here for my notes on the nose. The first thing I got was brown sugar. Just gorgeous, gorgeous brown sugar. A little like uh, like it's been like uh, heated like you put in a pan. You start, start to start to melt the brown sugar and then I get the fruit.
• 13:31
  > Harm>Apricot and lemon really fly out um, on the palate.
• 13:40
  > Maury>Gorgeous.
• 13:40
  > Harm>M. The uh, brown sugar comes back.
• 13:43
  > Harm>There's like a bready note like ah, a toasted croissant. Some um, oak comes out a little bit later on the palate and spice finishes it off. It's got a really long finish.
• 13:54
  > Harm>I got tons of oak and on the very end a little bit of sweet lemon. Brent, what did you get?
• 14:00
  > Justin>Yeah, there's very few bourbons that you get or even whiskeys at all that. You get a lemon on the, you know, on your palate and stuff. And this is one of them.
• 14:09
  > Harm>Yeah.
• 14:10
  > Justin>And it's very pleasant.
• 14:11
  > Harm>But I only got on the finish. You got it before that?
• 14:13
  > Justin>Yeah, I got a little bit on the nose as well. You know, if you, if you dig in the nose, you get a little bit of, uh, the lemon on the nose. But yeah, it's, it's the palate is really nice. You get this on the nose. Yeah, you get these, uh, you get the spice. You get a little bit of those baking like a, you know.
• 14:28
  > Harm>Yeah, baking spices. Spice. Clove, cinnamon.
• 14:31
  > Justin>Yes, exactly. A little bit of wood on there.
• 14:34
  > Justin>Um, for. I'll tell you what, for a weeder, I was expecting this to be a smoother, softer.
• 14:43
  > Harm>And they brought flavor.
• 14:45
  > Justin>And this has, this has some heat to it. This. They brought, they brought the flavor and the heat to this one, which I was very.
• 14:51
  > Harm>Oh yeah.
• 14:52
  > Justin>A, um, very unexpected because it's a weeder. Now that's what, you know, your wheat bread, your rye bread. So you think the rye has got the spice, the wheat has got the Nothing.
• 15:01
  > Harm>It's got nothing. That's true.
• 15:02
  > Justin>And. And this has. This brought the heat.
• 15:04
  > Bob>So, Justin, this shows you the value of a low entry proof. So you get a lot of flavor from the wood. Yes, I got lemon and leather on the nose. I got, uh, almond pastry followed by limoncello on the palate, which carried on to the finish. And the finish had a little heat and the heat lasts a while. This was really interesting because usually a Weeder, it's much smoother, soft. It's like.
• 15:31
  > Justin>Right.
• 15:31
  > Bob>Give it to someone who doesn't really like hard stuff and they'll drink it and. But this was like whiskey for whiskey lovers.
• 15:39
  > Justin>And this is not your makers or your pappy weeded bourbon.
• 15:42
  > Harm>Weller.
• 15:43
  > Brent>Weller.
• 15:44
  > Justin>Yeah. This is not that. So.
• 15:46
  > Maury>Wow.
• 15:47
  > Harm>What do you think?
• 15:48
  > Maury>I'm blown away because Justin just nailed it. I agree with you.
• 15:53
  > Maury>100. It's just Limoncello more than whiskey, but I agree.
• 16:01
  > Harm>Come on. Not more than whiskey.
• 16:03
  > Maury>It's got a lot of notes of lemon jello. The creaminess, the lemony, the palate, the mouth feel. It's a limoncello in a glass and masquerading as a whiskey.
• 16:15
  > Harm>Mari's drunk. Don't listen.
• 16:16
  > Maury>Not at all.
• 16:17
  > Harm>It's this guy. I understand what you're saying. With lemon cello, but it's not a lemon shell. It's a bourbon. It's got some of the lemon notes, but you're you're over emphasizing the lemon.
• 16:26
  > Justin>Well, I thought a small part of it.
• 16:29
  > Maury>Just a small part of it, I thought okay. As well.
• 16:32
  > Harm>Okay. That's all subjective. You're right.
• 16:34
  > Maury>And you know, there's nothing wrong with it. It's delicious. It's dessert in a glass.
• 16:39
  > Harm>Bobby Joe, your turn.
• 16:41
  > Brent>I loved it. Uh, I think this is the best thing that they've done so far. Uh, and I mean they've made some pretty good whiskey.
• 16:47
  > Justin>Yeah, I know. I can't think of anything better than.
• 16:49
  > Harm>They put out Barnstown Amrit Katz Fusion.
• 16:51
  > Brent>I mean the whiskey itself is well made. It's delicious. Um, but yeah, this thing I get on the nose, I get some, I get some, some vanilla pastry. Um, on the palate I get a.
• 17:08
  > Harm>Lot of vanilla pastries. I'll give you.
• 17:10
  > Brent>Yeah.
• 17:11
  > Bob>M. Almond croissant.
• 17:13
  > Brent>On the palate, I think you're closer.
• 17:15
  > Harm>Yeah. Almond croissant.
• 17:17
  > Brent>Yeah. And just so well done. Uh, it's just. And then once you swallow, it's like it leaves a lemon drop right in the center of your tongue. It's like having a lemon drop candy in the center of your tongue. It's fantastic. I think this is, I don't think.
• 17:31
  > Harm>It'S the best thing they've done. I know you do, but I think it's very close. It's fantastic.
• 17:34
  > Brent>Yeah. I can't think of anything better. I mean, maybe cask.
• 17:38
  > Justin>I'm telling you, I mean the lemon, the lemon is not like a strong, powerful lemon. It is, you know, it's a light.
• 17:44
  > Harm>Uh, Maury would have you believe it's limoncello.
• 17:46
  > Brent>I like the amaranth cast too, but I don't think it was better than this.
• 17:49
  > Harm>Okay, okay, okay.
• 17:50
  > Justin>I mean they're, they're. But they're both different. They're both good, you know.
• 17:52
  > Brent>Well, they're polar opposite.
• 17:54
  > Justin>Right? Exactly.
• 17:55
  > Harm>Yeah. But depends on your pleasure. That's why we do the show. It's subjective. We all have different taste flavor profiles.
• 18:00
  > Brent>Absolutely delicious. So, uh, we're going to be giving the bart Sun Bourbon Co. Kentucky Straight High wheat bourbon a well deserved forceps.
• 18:09
  > Harm>That's classified.
• 18:12
  > Brent>So we're going to have uh, Brent tell us about our next whiskey.
• 18:15
  > Justin>Thanks, Bob. Next whiskey is the Lux Row Kentucky straight Bourbon whiskey. It's finished in PX Sherry casks. So that's 56% ABV or 112 proof for all those mathematicians out there.
• 18:26
  > Justin>This new release from Bardstown, Kentucky based Lux Roe Distillers is crafted from the small batches of four year old Ride straight Kentucky bourbon. Finished for six months in casks that previously held the PX sherry. So the Pedro Jimenez or that too.
• 18:45
  > Harm>Pay it px.
• 18:46
  > Justin>Yeah, px. So the color of it, it's that. It's a little bit lighter than the 80s copper penny.
• 18:54
  > Harm>I mean, everything's an 80s copper penny to you.
• 18:57
  > Justin>I know that, but, like, it's brown. Um, yeah, some things are 70s copper penny. Some things are, you know, this is that between that straw and.
• 19:04
  > Harm>You're not wrong, but you always compare things to copper pennies. I love it.
• 19:08
  > Justin>Well, yeah, but I mean, it's because.
• 19:10
  > Harm>He'S got them by year.
• 19:11
  > Bob>We got to add that to the audience drinking game. Every time Brent says 80s copper penny drink.
• 19:17
  > Justin>Yeah, so the, um. On the nose, you get on the nose, you get a little bit of that.
• 19:22
  > Justin>That raisin that date. A little bit of fig.
• 19:25
  > Justin>It's that. It's those. It's what you get on the nose.
• 19:29
  > Brent>Fruits. Yeah, yeah.
• 19:32
  > Justin>Right. So on the palate, it's. I got, you know, cough syrup and chocolate.
• 19:38
  > Justin>You know, right off the bat, I mean, it was. It's.
• 19:40
  > Brent>It's scissor.
• 19:42
  > Justin>No, I mean, you know, it's. You know, when you, you know, you have the flavored cough syrup, it's got the sweetness.
• 19:47
  > Harm>Yeah.
• 19:47
  > Justin>You know, it's got the flavored cough syrup. And then, um, you get that spice to it. A little bit of, uh, you know, know you got a little. Little. The little chocolate to offset it. That kind of like that dark chocolate to offset the right.
• 19:59
  > Harm>You know, I'm not disagreeing with. You just threw me off.
• 20:03
  > Bob>When Brent gets a cold, this is what he drinks.
• 20:05
  > Justin>This is what. Well, this is what I drink.
• 20:07
  > Brent>Regardless, the next whiskey, it'll be. It tastes like a copper penny. And it.
• 20:11
  > Maury>It looks like this is medicinal whiskey. Uh, by prescription only.
• 20:18
  > Justin>Yeah, I mean, it's, uh, It's. It's very nice. I very much enjoyed it.
• 20:22
  > Harm>Uh, yeah.
• 20:23
  > Justin>Yeah.
• 20:24
  > Harm>Mario, what do you think?
• 20:26
  > Maury>You know, I'm going to be contrary. I thought that this whiskey would have been infinitely better if they started with a slightly older base spirit.
• 20:35
  > Maury>For me, they started the young spirit that I thought was just average and a little bit young. And then I got all the things that Brent talks about and the dried figs and the dates and the grapey syrup and candy and spice and roasted coffee and dark chocolate.
• 20:52
  > Maury>I just felt that the base backbone of this whiskey was a little younger than I'd like, and I was wanting to love it. I look at this description, and I think I Love PX Sherry. I think this is going to be fantastic. And I felt it was just a little bit of a letdown, Justin.
• 21:11
  > Bob>So I got, um, plums and forest twigs on the nose. On the palate.
• 21:16
  > Harm>He's not wrong.
• 21:16
  > Bob>Grape crush and candy ginger. And the finish was, um, my right back palette. Like a lot of spice, but pretty well balanced. I liked it.
• 21:27
  > Harm>I have nothing to add. Everything's been right.
• 21:30
  > Bob>Probably the tale of the forest.
• 21:32
  > Brent>Like, as opposed to what? Beach twigs or.
• 21:35
  > Bob>Yeah, like if you leave the beach and you're walking through the forest, go to your car and a branch hits your tongue. That's what it tastes like.
• 21:43
  > Harm>I've never licked a branch. Bob, what do you think?
• 21:46
  > Bob>I've clicked plenty of things.
• 21:47
  > Brent>Me either. I.
• 21:49
  > Harm>Are we gonna go to commercial before we do the review?
• 21:51
  > Brent>We'll be back.
• 21:51
  > Harm>Yeah, we have to go to commercial.
• 21:56
  > Brent>Hey. And we're back. And we were just wrapping up our thoughts on the Luxro finished in PX Sherry casks. We were making fun of Justin because he said forest twigs as opposed to circus twigs or space twig. Underwater twigs.
• 22:10
  > Harm>Yeah.
• 22:11
  > Bob>I don't know what underwater twigs taste like.
• 22:13
  > Brent>Yeah, I mean, like.
• 22:13
  > Justin>Yeah.
• 22:16
  > Bob>I mean.
• 22:17
  > Justin>Well, that's.
• 22:17
  > Harm>There's a name for that.
• 22:18
  > Justin>Woody.
• 22:19
  > Harm>That's like anybody Dusty note. It's called G Wood. It's garig.
• 22:24
  > Brent>You said W. Whatever.
• 22:25
  > Harm>The French wine people use that G.
• 22:28
  > Brent>What do they know?
• 22:29
  > Harm>It's like twigs.
• 22:29
  > Brent>Yeah, yeah.
• 22:32
  > Justin>It's a gold rating, sir.
• 22:33
  > Brent>I think it's. It's yummy and grapey and the PX character really pops. Dried fruit comes out, which I like. So I think it's nice. I think it's lovely. Um, you know, there's definitely a nice nose to it.
• 22:51
  > Brent>Um, I wouldn't mind having a whole bottle of it.
• 22:54
  > Harm>So we're going to bigger samples, kids.
• 22:56
  > Brent>We're going to be giving the Luxor Kentucky straight bourbon whiskey finished in PX sherry casks, four sips.
• 23:04
  > Harm>None of you guys mentioned the spice. I think there's a lot of spice, too.
• 23:07
  > Justin>Oh, no, it was a lot of spice.
• 23:08
  > Brent>A lot of spice.
• 23:10
  > Bob>Spice. Sporty spice.
• 23:11
  > Harm>Spice.
• 23:12
  > Justin>Yeah.
• 23:13
  > Bob>Scary spice.
• 23:15
  > Harm>Your scary spice.
• 23:17
  > Brent>Yeah. No baby, uh. No baby spice. It's pedophilia.
• 23:20
  > Bob>Yeah.
• 23:20
  > Harm>Bob, you want to do the next whiskey?
• 23:23
  > Brent>No, not really.
• 23:24
  > Justin>Okay.
• 23:24
  > Brent>All right, so our next whiskey is the Bernheim original barrel proof Kentucky straight wheat whiskey. This is the B924 release, 61.3% ABV 122.6 proof. So the Bernheim original barrel proof Is made with Heaven Hills wheat whiskey mash bill, which is comprised of, uh, 51% wheat, 37 corn and 12% malted barley.
• 23:47
  > Brent>Um, following Heaven Hills traditional barrel proof coating system. The letter A represents the first batch of the year and so forth. The first number represents the month with the release with nine indicating obviously September. And then the last two digits indicate the corresponding year with 24 designating the 2024.
• 24:07
  > Brent>Um, this is released twice yearly with the first ever release being the A223. So on the color.
• 24:19
  > Justin>Say penny bob. Say copper penny.
• 24:21
  > Harm>80S.
• 24:24
  > Bob>Brent's thirsty.
• 24:26
  > Harm>It's a beautiful bronze baby.
• 24:28
  > Brent>It's a nice sort of bronzy leaning toward brassy color.
• 24:33
  > Brent>Um, uh, on the nose.
• 24:37
  > Bob>I think it only counts if you say it.
• 24:39
  > Brent>Yeah, on the nose. There's a beautiful sweetness to it.
• 24:45
  > Harm>It's amazing. I love this nose. Go ahead.
• 24:48
  > Brent>Oh, brown sugar.
• 24:52
  > Brent>Just a little bit of earthiness there.
• 24:56
  > Brent>And on the palate, let's see.
• 25:00
  > Maury>Mhm.
• 25:04
  > Brent>Oh, this one's got a huge palette, a little bit drying. There is a. It's like walking into an old dusty Rick house. There's that dusty, dusty oak flavor.
• 25:20
  > Brent>Dark.
• 25:21
  > Harm>You're missing something, sir.
• 25:22
  > Brent>Sinister. Oh, uh, delicious. Absolutely delicious. It's. It's like licking the. It's like licking the floor in a Rick house. This is awesome. Oh, like none of you have ever been face down in a Rick house before.
• 25:35
  > Maury>Please, not.
• 25:36
  > Harm>Not voluntarily.
• 25:37
  > Bob>I'm looking forward to that.
• 25:39
  > Brent>I'm gonna go get some old wood and put it on the floor for Maury.
• 25:41
  > Bob>So yeah, I need the distiller to walk away for an hour. I'll be faced out on there.
• 25:46
  > Brent>I've had a few.
• 25:47
  > Harm>Bob, I agree with you, but. But there's a zingy acidity that comes in first.
• 25:52
  > Maury>No, no, no.
• 25:53
  > Harm>A beautiful zingy acidity. Then you get that oakiness.
• 25:57
  > Harm>Maury, what do you think?
• 25:59
  > Maury>I think it's the best thing I've seen from Bernheim, period.
• 26:04
  > Harm>Yeah. Yeah, you're right.
• 26:07
  > Maury>I would not say I dislike Bernheim. I would not say I'm a fave. I've just, you know, middle of the road.
• 26:14
  > Harm>Bernheim. It's a wheat whiskey and they went with the bare minimum, 51% wheat. I wish they'd gone with 60 or.
• 26:21
  > Maury>Higher wheat, but this is the best thing that I've tasted from House of Bernheim.
• 26:26
  > Justin>Yeah, so again, a wheat whiskey and you're thinking that soft, you know, they bring the flavor.
• 26:34
  > Harm>Right, Bring the flavor. Right.
• 26:36
  > Justin>Another one. I mean, this is two of them. That we've had today, that is just. They bring it out. The flavor they bring out cast.
• 26:42
  > Harm>This is cast strength too, right?
• 26:44
  > Justin>Yes. No water barrel proof. Yes.
• 26:45
  > Harm>Barrel proof.
• 26:46
  > Justin>Yes. So you have that, you know, and when you mentioned that wood, it's like that, that dry wood that you, uh, that you could just kind of smell.
• 26:56
  > Harm>The floor.
• 26:57
  > Maury>Yeah.
• 26:57
  > Brent>You've been in a Rick house, you know, on a day.
• 27:00
  > Brent>Yeah.
• 27:00
  > Justin>That like if they emptied a Rick house out and then there's no bourbon in it, so you could just smell. You have that, that, that, that musty flavor.
• 27:12
  > Harm>Dusty.
• 27:12
  > Justin>Yeah, exactly. I mean I got the vanilla, I got a little bit of raisin on it. For some reason, I don't even know why.
• 27:20
  > Bob>So when I walk into a Rick house, that smell, that universal smell, I get that. That's the nose on this.
• 27:27
  > Brent>Try brushing your teeth. I'm just saying I could.
• 27:30
  > Brent>Yeah.
• 27:30
  > Bob>And then on the palette I get creme de menthe or that chocolate peppermint patty you get for a nickel.
• 27:38
  > Harm>I see what you're talking about with the mint.
• 27:39
  > Bob>The chocolate chocolate mint you get at the barbecue place when you're leaving for a nickel.
• 27:45
  > Harm>Yeah.
• 27:45
  > Bob>I can't remember the brand name.
• 27:46
  > Maury>It doesn't matter. Pepper. York. Peppermint York.
• 27:49
  > Bob>Thank you, York. Peppermint Patty.
• 27:51
  > Harm>It's not that minty. It's close.
• 27:53
  > Maury>No, it's close. But I know where he's going with that. He's.
• 27:56
  > Maury>You're right.
• 27:56
  > Brent>Glad somebody knows what we have.
• 27:58
  > Harm>Another whiskey. Dude.
• 27:59
  > Bob>The finish was minty and spicy. I, I really enjoyed it. It was different than their other releases.
• 28:05
  > Brent>And we've been lucky because we've, we've had all of the releases so far.
• 28:10
  > Justin>There's two.
• 28:10
  > Brent>I. Yeah.
• 28:12
  > Bob>So great job making something different and good.
• 28:14
  > Brent>Yeah. I am, uh, I'm 100 certain this is the best one.
• 28:17
  > Harm>Now that you've said it's in my freaking head. The mint is on the finish. It's coming back.
• 28:22
  > Justin>Yeah, right. I mean we, I mean we really enjoyed the first one and this one we enjoy just as much, you know.
• 28:27
  > Harm>So Bob, what do you think?
• 28:29
  > Brent>Yeah, well, I mean they've done 2 for 23, 2 for 24. So this will be the fourth release and so far I think this is definitely my favorite. So we're going to be giving the uh, Bernheim original barrel proof Kentucky straight wheat whiskey B924A well deserved forceps.
• 28:50
  > Harm>That's classified.
• 28:52
  > Brent>And we'll be back.
• 29:01
  > Brent>Hey. And we're back and we just finished talking about the Bernheim, uh, wheat whiskey so we're going on to our next whiskey and we're going to have Maury tell us about that one.
• 29:09
  > Maury>Thank you, Bob. The next whiskey is the Jack Daniels Tennessee straight rye whiskey finished in high toast maple barrels.
• 29:18
  > Maury>53.5% ABV or 107%.
• 29:22
  > Maury>107 proof. The 14th release in the Jack Daniels series Distillery series begins with the Jack Daniels traditional Tennessee rye whiskey grain bill of 70% rye, 12% malted barley, and 18% corn. It is charcoal mellowed before entering into a new charred American white oak barrel.
• 29:45
  > Maury>Once fully matured, the whiskey was then entered into a second high toast no char maple barrel to finish atop Tanyard Hill for an additional three years to achieve a complex rye whiskey with a unique lasting flavor. Initially released in 2022 as part of the distillery series, this rye whiskey was finished in a high toast maple barrel for an additional 20 months from that original release. The color, it's a, um, deep mahogany color on the nose. There's definitely lots of tobacco and clove on the palate, lots of rich flavors of rye along with dried fruit, chocolate, caramel build. There's then a hint of maple on the finish and then a very peppery rye spice that just seems to go on and on and on. This is something that you would not ever associate with the Jack Daniels distillery. It's very distinctive. It's very different. It's, it's very unusual.
• 31:01
  > Maury>And frankly, I thought it was really pleasant and really interesting and very enjoyable.
• 31:06
  > Maury>Brett, what'd you think?
• 31:07
  > Justin>Yeah, for, for the nose. I, I kind of, it kind of took me out into the, up north in the, you know, in the Kentucky and Tennessee area. You're, you're walking through a cornfield.
• 31:17
  > Harm>You got fresh corn that's down south. We're in Florida.
• 31:21
  > Bob>Yeah.
• 31:22
  > Justin>So they, uh, you know, you're walking through a cornfield and you walk by one of the, one of the drying barns for the tobacco. And that's exactly what I kind of felt on the nose. A little bit of that, A little bit of that fresh corn.
• 31:34
  > Harm>Sweeter than that tobacco barn.
• 31:36
  > Justin>Yeah, but you get that, the sweetness from the corn, that's which, as you're doing it, you know, and then the pepper on this is like the fret on the, on the palate. It's like a fresh cracked pepper. You know, that's really late.
• 31:47
  > Maury>It's really late. I found the pepper.
• 31:49
  > Justin>Yeah, well, it just comes on. It's like that, you know, like if you grind up a fresh pep black pepper and you. That's on Your. That's on your palate. Um, overall, I. This is one of my favorite ones of the distillery series that they've done.
• 32:02
  > Maury>Yeah, it's really lovely.
• 32:03
  > Brent>But. But wait, what color is it? Is it true that we have to bring up. Yeah, yeah.
• 32:09
  > Brent>I didn't cue that up correctly.
• 32:13
  > Justin>What color?
• 32:14
  > Harm>Brown.
• 32:14
  > Maury>Drink it down.
• 32:15
  > Brent>Is it true that we have to.
• 32:16
  > Harm>Bring our own water?
• 32:17
  > Maury>We got a little rule back home. If it's brown, drink it down.
• 32:21
  > Brent>Yeah. So, yeah, it's brown.
• 32:24
  > Harm>I thought you're going dark. Like my heart.
• 32:25
  > Brent>No. Yeah, like you have.
• 32:29
  > Harm>I have a heart. I have no soul.
• 32:30
  > Brent>Oh, I know where it is. It's in that box in that Disney movie.
• 32:33
  > Brent>If they stab it, then, uh, what's her name comes back to.
• 32:36
  > Harm>It's my Horcrux.
• 32:37
  > Brent>Yeah. What do you think, Justin?
• 32:40
  > Bob>So I think that I would love to have this with some pancakes. It's just got.
• 32:48
  > Brent>Okay, so he's done.
• 32:49
  > Justin>I mean, when, you know, when you say the maple finish, don't think that you're going to get maple. I mean, it's not.
• 32:54
  > Brent>Maple syrup.
• 32:54
  > Maury>Hit you in the face. Maple syrup.
• 32:56
  > Justin>Right. It's not like.
• 32:57
  > Harm>Like the maple. The trees.
• 32:59
  > Justin>Yeah. Yes. It's not a, uh, it's not a sweet finish, you know, so.
• 33:03
  > Brent>Well, it's just.
• 33:04
  > Justin>It's. But when he wants to pour it.
• 33:05
  > Brent>Over maple syrup, when he wants to.
• 33:06
  > Justin>Pour it over pancakes, it's not like a sweet.
• 33:09
  > Harm>It's not that sweet. It's not that.
• 33:10
  > Brent>Wait, this is. Justin, he puts everything on pancakes like.
• 33:12
  > Justin>He puts bourbon over everything.
• 33:14
  > Maury>I know, but this is not. Honey, Jack. Honey.
• 33:16
  > Bob>It's an excuse to make pancakes.
• 33:18
  > Harm>Yeah.
• 33:20
  > Brent>Are you like. Oh, is that like the, uh, with the print story and everything? When we were done, he made his pancakes.
• 33:26
  > Bob>Yeah.
• 33:26
  > Brent>Yeah. Okay.
• 33:27
  > Bob>Yeah.
• 33:30
  > Brent>I miss Charlie Murphy.
• 33:32
  > Bob>Oh, my God. Best stories.
• 33:34
  > Brent>Well, we're gonna give the, uh, the Jack Daniels Tennessee straight rye whiskey finished in high toast, maple barrels, a well deserved. Four sips.
• 33:44
  > Harm>That's classified.
• 33:45
  > Brent>So, Brent, tell us about our last whiskey.
• 33:48
  > Justin>Uh, this last one is, uh, is one that we've, you know, we've had every single release of since they started off. This is the Elijah Craig Kentucky straight Bourbon Whiskey. It's a 125. Everybody knows the numbers by now, but it's 59.1% ABV, 118 proof. This is 78% corn, 12% Martha barley, 10% rye.
• 34:09
  > Justin>Age 10 years, 7 months.
• 34:12
  > Justin>And, uh, oh, the color.
• 34:15
  > Justin>What year Penny color is this? I don't know.
• 34:22
  > Harm>Go a decade. Brent we don't need the exact year from you.
• 34:25
  > Justin>This is a little, this is a little bit darker. So we're close. We're going into the seventies. Pennies now.
• 34:30
  > Harm>Nice. There you go.
• 34:30
  > Justin>Uh, and the uh, the thing about these is this, is that you got your, your normal, your, your bourbon profile, your vanilla, your caramel, a little bit.
• 34:43
  > Harm>Of oak, some um, nice fruit.
• 34:46
  > Brent>Yeah.
• 34:46
  > Justin>A little bit of like, like a dried cherry on there.
• 34:49
  > Harm>A little bit black cherries with chocolate, baby.
• 34:51
  > Brent>Oh.
• 34:52
  > Justin>And it's just delicious. I mean, I don't know how anybody can have this and say, yeah, I don't like that. I, I don't.
• 35:00
  > Harm>If you don't like this bourbon, it's really, it's not genetic. It's deeper down. It's a defect of your soul. Like earlier with you guys, it's a defect of yourself. You don't like this. I drink scotch and I would love this.
• 35:13
  > Justin>Right. Because it's delicious.
• 35:15
  > Justin>There's, there's. It.
• 35:18
  > Justin>I truly enjoy this. I look forward to every release.
• 35:21
  > Justin>This is not, not the best one that we've had.
• 35:24
  > Justin>It's hard, it's hard not to compare from one to another as we, you know, we taste all of them and this is, but it's still, it's still way above average, you know, so.
• 35:33
  > Harm>Yeah.
• 35:34
  > Bob>Justin, I got a really nice, um, chocolate hazelnut note on the palate on this. That was really nice. And it follows through with like almond on the finish.
• 35:48
  > Harm>Do you not mention any fruit? Just no fruit for you. It's all about nuts for you.
• 35:52
  > Bob>It's mostly personal preference. There's some vanilla.
• 35:56
  > Brent>Yeah. Hey, I, I don't judge. Leave and be.
• 35:58
  > Justin>It's okay.
• 35:59
  > Bob>There's some vanilla which, you know, is common throughout this series.
• 36:03
  > Harm>Mhm.
• 36:04
  > Bob>Um, I really like this edition.
• 36:07
  > Justin>It's just amped up. I mean, gosh, I love the. Love what they do with this.
• 36:11
  > Harm>Yeah.
• 36:12
  > Maury>Mario, I think, I think Brett nailed it. It's like the regular old Elijah Craig bourbon on steroids. Amped up to 11. It's just a beautiful everyday, well made whiskey.
• 36:27
  > Harm>This is not an everyday whiskey.
• 36:28
  > Maury>M. Uh to become a special.
• 36:33
  > Bob>That is my daily.
• 36:34
  > Maury>Yeah, you guys got more money than me. This is, this is beautiful. This is everyday whiskey on steroids. It's just got all the things you want in a beautifully well made whiskey. It's got just enough heat to make a difference. I, uh, thought it was fabulous.
• 36:53
  > Bob>What'd you think?
• 36:54
  > Brent>I've never had a bad one. I mean, never had a bad. And that's, that's the amazing thing is they've been doing this for, you know, three releases a year. For how many years? I mean, I got a whole shelf of them back there, have the old.
• 37:06
  > Bob>Label, the new label. It's been years.
• 37:07
  > Brent>They've never had an off one. I mean, uh, the worst one we've ever had would be.
• 37:13
  > Brent>Hey, would you guys like. Would you guys like a barrel of this? Yes, we would.
• 37:17
  > Harm>No, I, I bought three barrels. Elijah Craig, over the years, and they, they put out their, their special releases are just as good as some of the single barrels.
• 37:25
  > Bob>I've never had a bad private barrel for them.
• 37:27
  > Brent>Yeah, it's. That's the point how they do this. I mean, every single time, three times a year for how many years? And every single time it comes out really good.
• 37:37
  > Maury>So everybody may not be the best of their.
• 37:39
  > Brent>Everybody has an off one, you know, but they haven't.
• 37:42
  > Harm>I mean, it's not their best, but it's up there. Yeah, it's very good.
• 37:45
  > Brent>Yeah, I mean, it's fantastic. It's cherries and dusty oak. It's a little bit dry on the.
• 37:50
  > Harm>Like I say, it's all subjective, but if you don't like, there's just something wrong with you.
• 37:53
  > Brent>So we're gonna, we're gonna give the Elijah Craig Kentucky straight bourbon whiskey, um, a 125. A well deserved.
• 38:02
  > Brent>Four sips.
• 38:03
  > Harm>Nice. Ah.
• 38:06
  > Brent>Um, I love this job so.
• 38:09
  > Brent>Well, that's all the time we have for today.
• 38:12
  > Harm>Why, why can't we drink more? Do we have to finish now?
• 38:15
  > Brent>We probably have to bury Morty.
• 38:18
  > Maury>I'm.
• 38:20
  > Brent>So we got, uh. Yeah, it.
• 38:22
  > Brent>Today didn't stink. It does not suck.
• 38:25
  > Harm>Thanks for having us, Bob.
• 38:26
  > Brent>Thank you, Brent.
• 38:27
  > Justin>Yeah, you should think of me. Thank you for having us.
• 38:30
  > Brent>And thank you, Maury.
• 38:31
  > Maury>Thank you, Bob. Another great day in the basement.
• 38:34
  > Brent>Does not stink being in the basement. Thank you, Justin.
• 38:37
  > Bob>Thank you. Pleasure to be here.
• 38:39
  > Harm>I'm gonna break the fourth wall. There is no basement. We're in Florida. South Florida, to be exact.
• 38:45
  > Brent>Okay, thank you, Harm. Boy, that hurt.
• 38:48
  > Maury>We love you too.
• 38:48
  > Brent>Oh, that hurt.
• 38:49
  > Justin>All basements, we pretend we're in the basement.
• 38:51
  > Harm>We're not in the basement.
• 38:52
  > Brent>In Florida, we have concrete holes in the ground, but we, you know, we call them pools because they're full of water.
• 38:58
  > Harm>Well, thank you, guys.
• 39:00
  > Brent>Sip says smokes. This is made man, Bob. Thanks for joining us. And remember, life is too short to drink bad whiskey.
• 39:07
  > Justin>Didn't have that happen today.
• 39:09
  > Brent>We didn't have to drink any bad wisdom.
• 39:12
  > Brent>Yahoo.
• 39:15
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• 39:23
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• 39:27
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• 39:52
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• 40:01
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• 40:24
  > Announcer>This has been a 110 hand production of SIP Suds, uh Smokes, a program devoted to the appreciation of some of.
• 40:32
  > Harm>The finer slices of life.
• 40:34
  > Announcer>From the dude in the basement studios, your host, the good old boys. We'll see you all next time.