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I have 5 of a kind · Sips, Suds, & Smokes

• 0:00
  It on the next episode of Sip, suds and smokes.
• 0:03
  Today's show is our second fall release series show. So we'll start out with the 2023 old forester birthday bourbon, kentucky straight bourbon whiskey. Follow that up with the buffalo trace antique collection.
• 0:18
  We have the 2023 Thomas handy kentucky straight rye, the 2023 sazerac 18 year old Kentucky straight rye, the 2023 eagle rare 17 year old Kentucky straight rye or Kentucky straight bourbon.
• 0:32
  The William Rue weller 2023 Kentucky straight bourbon, the 2023 George T. Stag kentucky straight bourbon making its triumphant return after being left out last year because yay, the barrels didn't meet their standard.
• 0:46
  And last but not least, from brown foreman for 2023, the king of Kentucky.
• 0:53
  We'll be right back after this break.
• 1:17
  Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sits suds and smokes with your smoke and host the good old boy.
• 1:56
  Hey.
• 1:57
  Yes, it's sipping time, and welcome to this Sips episode where everything good in life is worth discussing.
• 2:02
  We are the best thing on at.
• 2:04
  02: 00 A.m.. No, not anymore.
• 2:08
  02: Good.
• 2:08
  They move good times to 03: 00 A.m.. So we might be.
• 2:11
  They move good times to 03: Really? Oh, I didn't notice. Okay, maybe we are.
• 2:14
  They move good times to 03: Yeah, we're the best.
• 2:15
  They move good times to 03: Yeah, well, not when they were at two. I mean, please, right? I mean, it's bad enough we got to fight reruns of Carol Burnett, but you really want to try?
• 2:24
  They move good times to 03: Rerun was on.
• 2:24
  They move good times to 03: Good.
• 2:31
  They move good times to 03: Rerun was awesome.
• 2:33
  They move good times to 03: Well, we couldn't even beat that.
• 2:37
  They move good times to 03: Well, set the bar know, right? Then you're always happy when you achieve it.
• 2:41
  They move good times to 03: You don't break your ankle trying to jump over it.
• 2:48
  They move good times to 03: This is made man Bob. And joining me today are good old boy Justin.
• 2:52
  They move good times to 03: Good morning, everybody.
• 2:55
  They move good times to 03: And Maidman maury.
• 2:57
  They move good times to 03: Good morning, Bob. I am very excited to be here. You can tell in the damp, dark, dreary basement.
• 3:07
  They move good times to 03: It's just a different one than the wife. Usually keeps him chained up. You know, he likes to get out sometimes.
• 3:16
  They move good times to 03: And good old boy Harm.
• 3:18
  They move good times to 03: Thanks, Bob. I really appreciate being here today. And I'm actually excited to be here.
• 3:21
  They move good times to 03: You damn well should be.
• 3:22
  They move good times to 03: I should be.
• 3:23
  They move good times to 03: Yeah, should be.
• 3:24
  They move good times to 03: Although, you know, it's our favorite time.
• 3:26
  They move good times to 03: Of the year, man.
• 3:27
  They move good times to 03: Oh, yeah.
• 3:28
  They move good times to 03: I mean, you can't beat the fall release time.
• 3:31
  They move good times to 03: This beats Christmas.
• 3:33
  They move good times to 03: It does beat Christmas.
• 3:34
  They move good times to 03: This actually smells like Christmas in here to me. This is what Christmas should smell like everywhere.
• 3:37
  They move good times to 03: I wish I got all this for Christmas.
• 3:39
  They move good times to 03: Uh, I wish everybody could take notes for my Christmas list.
• 3:42
  They move good times to 03: Right.
• 3:43
  They move good times to 03: Pay attention. Christmas list.
• 3:45
  They move good times to 03: Pencil sip segments are all about, uh, distilled spirits, wine, tea, coffee, and distilled spirits. Any other thing you can drink, but mostly distilled spirits.
• 3:55
  They move good times to 03: We need to do another wine show again, but not today.
• 3:58
  They move good times to 03: I'm working on it.
• 4:00
  They move good times to 03: If you wine on the show, it's a wine show.
• 4:03
  They move good times to 03: Well, then he would be the king, right? Yeah.
• 4:06
  They move good times to 03: Which we'll be talking about later.
• 4:07
  They move good times to 03: Today's show is our second fall release series show, because fall is when all the distilleries here in the US. Uh, tend to release all their top end whiskeys about this time of year. Um, and for this episode, we have just some common little trek here. So we'll start out with the 2023 old Forester birthday bourbon, kentucky straight bourbon whiskey. Follow that up with the Buffalo Trace antique collection.
• 4:36
  They move good times to 03: We have the 2023 Thomas Handy Kentucky straight rye, the 2023 Sazrac, 18 year old Kentucky straight rye, the 2023 Eagle rare 17 year old Kentucky straight rye or Kentucky straight bourbon?
• 4:50
  They move good times to 03: The William Rue Weller 2023 Kentucky straight bourbon, the 2023 George T. Stag Kentucky straight bourbon making its triumphant return after being left out last year because the barrels didn't meet their standard.
• 5:04
  They move good times to 03: And last but not least, from Brown Foreman for 2023, the King of Kentucky.
• 5:11
  They move good times to 03: So boring. What's going on, man? This is just regular stuff.
• 5:16
  They move good times to 03: I still have some fireball over there if you're interested.
• 5:20
  They move good times to 03: Perfect.
• 5:21
  They move good times to 03: I subbed out all of harm's samples for fireball to see if he'd notice the difference.
• 5:26
  They move good times to 03: I've never heard of any of these whiskeys. When are we going to drink something that the, uh, common folk like us have heard of?
• 5:33
  They move good times to 03: You guys are dumber than a box of hair.
• 5:35
  They move good times to 03: Never mind. This is what I get.
• 5:38
  They move good times to 03: I should be kissing my ring right now.
• 5:40
  They move good times to 03: All right, so we're going to have Justin tell us all about our sips ratings. So take it away, Justin.
• 5:45
  They move good times to 03: Justin's not here today, but Robin Leach of the Lifestyles of the rich and Famous is here today. And today we are in Bob's basement enjoying some of the best whiskey possibly that may come out this year. And here are the sips ratings. One sip. Give me a glass of water to wash out my mouth. This is not up to standard Gangadine water.
• 6:16
  They move good times to 03: Painful.
• 6:17
  They move good times to 03: Painful.
• 6:18
  They move good times to 03: Two sips. Noise. But what else do you have?
• 6:23
  They move good times to 03: Well, isn't that nice?
• 6:26
  They move good times to 03: Three sips.
• 6:28
  They move good times to 03: Interesting. What was this again?
• 6:33
  They move good times to 03: Interesting.
• 6:36
  They move good times to 03: Four sips.
• 6:37
  They move good times to 03: Let's keep this secret to ourselves.
• 6:41
  They move good times to 03: Pour me another.
• 6:43
  They move good times to 03: Just not buying it today.
• 6:46
  They move good times to 03: Five sips.
• 6:47
  They move good times to 03: Is he still alive?
• 6:49
  They move good times to 03: I don't think so.
• 6:50
  They move good times to 03: Oh my, uh, I was unaware anything could be this good.
• 6:54
  They move good times to 03: Can we leave him dead next time? Oh my goodness.
• 7:03
  They move good times to 03: Shouldn't it be champagne wishes and caviar dreams?
• 7:05
  They move good times to 03: Yes.
• 7:07
  They move good times to 03: Neither of you need to be doing this.
• 7:08
  They move good times to 03: Come on, man. Good lord. Just scary.
• 7:12
  They move good times to 03: Fine.
• 7:14
  They move good times to 03: Maury, please deliver us from this.
• 7:16
  They move good times to 03: Six minutes, 19 seconds in already in the toilet.
• 7:18
  They move good times to 03: So, maury, tell us about our first whiskey today.
• 7:22
  They move good times to 03: I will attempt, uh, the first whiskey. Today is the 2023 old Forester birthday bourbon at 48% ABV 96 proof and, uh, twelve years old. The old Forester birthday bourbon is released every year on September 2 in honor of George Garvin Brown's birthday, the man who founded Old Forester in 1870. This is the 23rd annual release and it's aged twelve years. The Mash bill is 72% corn, 18% rye, and 10% malted barley. Uh, the details are as follows. On May 5 of 2011, 103 barrels were filled. They were aged on the fifth floor of Warehouse I for twelve years.
• 8:14
  They move good times to 03: In terms of color, the color is rich and it's a beautiful copper.
• 8:22
  They move good times to 03: On.
• 8:23
  They move good times to 03: The nose, burnt caramel brioche, cinnamon.
• 8:30
  They move good times to 03: Talking.
• 8:30
  They move good times to 03: To the microphone.
• 8:34
  They move good times to 03: Mouth coating, viscous, deliciousness. Just coats your palate, slides on down and then the finish just goes on and on and on. This is a perennial favorite of mine.
• 8:50
  They move good times to 03: It's one that once upon a time collected dust on the shelves as you could often find a year or two's release, uh, behind the current release. And now it's gotten more and more difficult to find where stores are often getting one bottle. And uh, if any, uh, again, a tribute to George Garvin Brown. It's a wonderful whiskey. Every year one, um, I look forward to each and every year. It's just a quintessential bourbon hitting all the notes and it's delicious. Harm, uh, what'd you think?
• 9:25
  They move good times to 03: Um, I didn't get all the same notes you got. I got more candied orange peel when I first approached. It, uh, brown sugar and coffee on the nose. And that followed through on the palate with like honey notes and cinnamon, a lot of oak. Um, the citrus wasn't as bright. I mean, I don't know, did it go away? What did you get again?
• 9:44
  They move good times to 03: I thought there's a lot of burnt sugar and then, uh, that burnt sugar just kind of carried on and on.
• 9:50
  They move good times to 03: And the finish is long, like you said. I got some more like, um, caramelized banana and cocoa on the finish.
• 9:58
  They move good times to 03: And the brown sugar, it just keeps going and going and going.
• 10:01
  They move good times to 03: Bob, what do you think?
• 10:05
  They move good times to 03: Having computer issue here, hold on, I.
• 10:07
  They move good times to 03: Hear that you set some sort of timer.
• 10:09
  They move good times to 03: Yeah. We'll leave you out.
• 10:12
  They move good times to 03: I don't have to answer your questions.
• 10:14
  They move good times to 03: On the nose, I got cedar, vanilla, dark berries, perfume and cinnabon.
• 10:20
  They move good times to 03: Cinnabon I'll give you the dark berries, I don't get.
• 10:23
  They move good times to 03: Yeah, they were subtle, undernote on the palate, amazing spice on the front end. And then I got waves of mangoes, bananas, brown sugar, chocolate, orange, mango. Yeah.
• 10:36
  They move good times to 03: Really?
• 10:37
  They move good times to 03: Did you ever I didn't get the mango.
• 10:38
  They move good times to 03: No.
• 10:39
  They move good times to 03: I didn't get any water on the finish.
• 10:42
  They move good times to 03: It was like really nice backside palate, refreshing. Little bit of lemon as it was fading off.
• 10:49
  They move good times to 03: So when I put the bridge of my nose to the top of the Glen caron, I can almost get that whiff of mango.
• 10:55
  They move good times to 03: It's almost that light, floral, tropical note.
• 10:59
  They move good times to 03: Yeah.
• 10:59
  They move good times to 03: Kind of reminds me of scotch a little bit.
• 11:02
  They move good times to 03: Yeah.
• 11:03
  They move good times to 03: I remember having a mango note on, um, Highland Park Ice edition. We were making fun of it. Then after about an hour it was like, what there? Is it's mango? Sorbet it was amazing.
• 11:14
  They move good times to 03: Sometimes you just got to let it sit out. That's the thing.
• 11:17
  They move good times to 03: But I don't get mango.
• 11:20
  They move good times to 03: I get the tropical fruit notes.
• 11:23
  They move good times to 03: Yeah, for me, it was came across as banana.
• 11:25
  They move good times to 03: Yeah.
• 11:25
  They move good times to 03: I'm not getting one in particular, but on the palate, I'm sorry. This one's very different from any other birthday I've ever had. This one's sort of dark and sinister on the palate.
• 11:40
  They move good times to 03: Really?
• 11:40
  They move good times to 03: I didn't find it that dark compared to some of these others.
• 11:44
  They move good times to 03: It's got a beautiful it's got all things.
• 11:48
  They move good times to 03: Yeah.
• 11:48
  They move good times to 03: The flowers up front, but then on the back, the wood I'm getting on.
• 11:52
  They move good times to 03: The sides of my tongue right now. The wood is there. It's definitely woody.
• 11:56
  They move good times to 03: Um, when we first had it, it was burnt toffee way up front. It was burnt toffee right.
• 12:02
  They move good times to 03: That's where now it's completely changed. This doesn't even taste like the same whiskey.
• 12:08
  They move good times to 03: It just keeps evolving in the glass. That's what makes this one so interesting. I love it.
• 12:13
  They move good times to 03: Layers and evolution.
• 12:15
  They move good times to 03: And the burnt toffee is there, but it's moved to the back with, like, dark molasses has moved to the back, and now that tropical thing has moved up and the floral thing has moved up.
• 12:23
  They move good times to 03: Yeah. Like I said, I was getting the flowers on the side of my palate. That tropical note, it's really nice.
• 12:30
  They move good times to 03: Yeah.
• 12:31
  They move good times to 03: This one, I still think it's very different than any birthday that I've had. This is the 23rd release. I mean, I've honestly probably had 17 of them. 18 of them. I had most of them.
• 12:48
  They move good times to 03: I know we've done ten on the show.
• 12:50
  They move good times to 03: Yeah, I've had two and three. I'd never got my hands on a bottle, but, uh, yeah, this one's very different. But, uh, they have a new master blender. Melissa Rift. And she's great. Melissa is awesome.
• 13:05
  They move good times to 03: Um, and this is, uh, her first foray, and I think she did a great job. We're going to rate the 2023 Old Forester Birthday Bourbon, a well deserved five sips.
• 13:19
  They move good times to 03: No, I took my glasses off. I can't see anything. What are you talking about? You look much better this way.
• 13:26
  They move good times to 03: Hey.
• 13:27
  They move good times to 03: And we're back, and we just finished talking about the, uh, 2023, uh, Old Forester Birthday bourbon. Gave that one a well deserved five sips.
• 13:35
  They move good times to 03: So let's move on to our next average whiskey of the day. Uh, what we have to do, we're, uh, going to have Justin tell us about that one.
• 13:43
  They move good times to 03: So the next whiskey we're going to grind through is the 2023 Thomas H. Handy Kentucky Straight Rye.
• 13:50
  They move good times to 03: This is a job, isn't it?
• 13:51
  They move good times to 03: Uh, we throw ourselves on these grenades for you.
• 13:54
  They move good times to 03: Yeah, somebody's got to do it.
• 13:56
  They move good times to 03: 62.45% alcohol by volume, or 124.9 proof. So this expression is comprised of barrels aged for six years and two months. It was distilled in the spring of 2017, aged in warehouse s on the third and fourth floors, with 27% of the original whiskey lost to evaporation. And they have these really detailed notes about how these things are made, like a milling screen number ten, what the cooking temperature was.
• 14:30
  They move good times to 03: Uh, what char?
• 14:31
  They move good times to 03: How many seconds? It was charred. So if you had a license to make this stuff and you wanted to try it at home, you could give it your best shot. But I don't think it's going to come out this good.
• 14:41
  They move good times to 03: Yeah.
• 14:41
  They move good times to 03: You can't handle it? Yeah.
• 14:44
  They move good times to 03: So on this, I got notes of, uh, orange spray and lemon oil, caramel pine.
• 14:53
  They move good times to 03: Not super strong on the palate. Um, I got rye bread with honey, and, uh, the orange came through a little bit. One of the best handies I've ever had. Um, and the finish sorry.
• 15:12
  They move good times to 03: Somebody always.
• 15:13
  They move good times to 03: Has to go there, and the finish is amazingly long.
• 15:17
  They move good times to 03: Like, the handies took you back to middle school, did it?
• 15:22
  They move good times to 03: Yeah, pretty much. What did you think, Harm?
• 15:25
  They move good times to 03: I agree with what you're saying, but I got more sweet notes than you mentioned. I had not just pine, but it went cakey with air.
• 15:34
  They move good times to 03: I get, like, notes of, um, like, a pound cake.
• 15:38
  They move good times to 03: You just want a pound cake?
• 15:40
  They move good times to 03: Well, I was going to make the pound joke, but whatever.
• 15:44
  They move good times to 03: Are we going to take a visit to poundtown?
• 15:46
  They move good times to 03: There you go. Pound cake. My wife better watch out. Coming home drunk.
• 15:52
  They move good times to 03: This is great.
• 15:54
  They move good times to 03: Um, what you said about the orange and lemon is all there. I got cake coming out. Uh, a little bit of clove on the palate. It was just beautiful.
• 16:06
  They move good times to 03: Like you said, the honey and the bread. But I didn't get as much rye bread as you did. It was more honey and orange. And then the finish is very long, and then the earthiness comes out, and there's a black licorice on the long finish.
• 16:19
  They move good times to 03: It's true, maury.
• 16:22
  They move good times to 03: Yeah. I sort of agree with bits and pieces of both of you. I actually thought their tasting notes were some of the best. I thought the whiskey, uh, almost hit me as sweet, and if I wasn't as familiar with it, I might have initially been a little turned off.
• 16:34
  They move good times to 03: But this is a perennial favorite of mine. Um, would have turned you off too sweet for you. Yeah, I was initially hit by how sweet it was. It was really like orange marmalade in a glass.
• 16:46
  They move good times to 03: And, um, that's what they describe it as orange marmalade and honey. And it was really sweet. But you're right. Right at the very end, it transforms the finish into a little bit of oak and a very light hint of black licorice at the end, but really a fun whiskey. Again, not cloyingly sweet, but there's definitely a lot of upfront sweetness, especially coming off of if you've got anything left.
• 17:09
  They move good times to 03: In your glass, put a drop of water.
• 17:11
  They move good times to 03: I can't. I'm sorry.
• 17:12
  They move good times to 03: The smoke comes. The char from the barrel comes out.
• 17:15
  They move good times to 03: Uh, the proof, I think, balances it. I think the one thing that's really fun about this whiskey is it's a perennial favorite. It's the youngest whiskey of the collection every year. Comparing this to the Saz 18 and the Eagle Rare 17. And yet it stands up well to all of them.
• 17:32
  They move good times to 03: It always does.
• 17:33
  They move good times to 03: And it just goes to show you, age is just a number.
• 17:38
  They move good times to 03: That's what I keep telling her.
• 17:40
  They move good times to 03: Yes.
• 17:40
  They move good times to 03: Age is just don't go to jail, Justin. Don't go to jail.
• 17:43
  They move good times to 03: She's still going to trade you in.
• 17:44
  They move good times to 03: Zazrak, uh, is an amazing producer. This handy is definitely not one to be overlooked. A lot of people for a long time overlooked it. I love this whiskey. This one's no exception. It's totally different this year than previous years. Again, a lot of orange marmalade. I love it. And, uh, again, it doesn't disappoint. It's always different.
• 18:08
  They move good times to 03: Yeah. Well, the nice thing about it used to be that it was the one you could actually occasionally find on the shelf, because a decade ago, the real bourbon geeks oh, well, that's not really part of the antique collection, because it's.
• 18:24
  They move good times to 03: Only six years old.
• 18:25
  They move good times to 03: But it is. Yes, it is. I mean, look at the bottle.
• 18:28
  They move good times to 03: And I would walk into a store, and I remember I found several of these just sitting on a shelf at a local Total Wine back in the day. And I was more than happy to pick these up at retail and go through them, because it never disappoints. This one is always out of the five. It's always in my top three and usually in the top two.
• 18:52
  They move good times to 03: And this one's good.
• 18:56
  They move good times to 03: You'll never hear me say this again, but he's right. Put a drop of water in it, the char comes out. Yeah, the orange marmalade is still there. The orange zest, but it's balanced. A drop of water, lemon zest is still there. I'm getting just that little hint of that little bit of hint of pine, like a pine forest on the nose, and it's absolutely lovely.
• 19:22
  They move good times to 03: I will bring a water dropper to the Unobtainium Grill, where I'm going to buy a shot of this.
• 19:27
  They move good times to 03: It's just, uh I am very aroused.
• 19:31
  They move good times to 03: What more can I say?
• 19:33
  They move good times to 03: Um, we're going to give the 2023 Thomas Andy straight rye a well deserved five sips.
• 19:41
  They move good times to 03: Oh, my goodness.
• 19:46
  They move good times to 03: So we're going to let Harm tell us about our next one.
• 19:49
  They move good times to 03: Well, we're going on to another rye, Bob. Thank you very much.
• 19:52
  They move good times to 03: It's the 2023 Sazarac, 18 year old Kentucky straight rye, 45% ABV.
• 19:57
  They move good times to 03: So we're trading off, uh, proof for age here. This is a collection of rye whiskey barrels was filled, uh, between the fall of 2004 and the spring of 2005, and aged for 18 years and five months in warehouses K, L and M M on the second and third floors, with 74% of the original whiskey lost to the angels.
• 20:18
  They move good times to 03: That just shows you how much you lose to get to how much. There's a reason that good whiskey costs.
• 20:25
  They move good times to 03: Yeah.
• 20:28
  They move good times to 03: Uh, so this, uh, came off the still at 135. Proof went in at 125 as per regulations, and it's been after the aging they brought after.
• 20:39
  They move good times to 03: And 74% loss. They don't tell you what came out of the barrel app, but they water it down to 90, um, which is totally fine with me. 18, uh, years and five months. And it's a number four char barrel, I believe.
• 20:52
  They move good times to 03: Yes.
• 20:52
  They move good times to 03: 55 seconds from independence. Dave, the nose on this is stunning.
• 20:58
  They move good times to 03: This is probably the best sazerac 18 I've had in a while.
• 21:01
  They move good times to 03: Yeah.
• 21:02
  They move good times to 03: Uh, I think it's the best one I've had in the last three or four years.
• 21:05
  They move good times to 03: Yeah.
• 21:05
  They move good times to 03: Honest with you.
• 21:06
  They move good times to 03: Wow. Over the top. Fresh orange peel and dried orange peel combined. Those violets, the flowers from the rye. Uh, little tiny bit of, uh, anise M M on the palate. Vanilla, oak, black pepper, orange peel, violets.
• 21:29
  They move good times to 03: Um, the finish is long, intense with honey and tobacco. And, uh, again, you said violets. I think that's your right. It's candied violets.
• 21:39
  They move good times to 03: That's the nose.
• 21:41
  They move good times to 03: It doesn't need water, but I'll put a drop in. Let's see what happens.
• 21:48
  They move good times to 03: Didn't help. Didn't hurt. It's just great.
• 21:51
  They move good times to 03: Yeah, don't water it down.
• 21:52
  They move good times to 03: Just drink it. Drink it straight.
• 21:53
  They move good times to 03: Yeah. Bob?
• 21:54
  They move good times to 03: Um, well, it's already at 90, so.
• 21:57
  They move good times to 03: You might because when you try sometimes, always try, it brings out more of the barrel notes.
• 22:03
  They move good times to 03: How many times do we say it on the show? Always try some water. Always try some water. You never know. But, um, this was one that for years was tanked. Um, they were going off of old supply for several years, and people were well, when the tank runs out, there are some people complaining about it. I'm like, I thought it was still pretty damn good, but dear Lord, this is the best one I've had in recent memory. And this one's just really so pretty.
• 22:32
  They move good times to 03: It is very pretty. When we first poured these, it was very muted. It took air.
• 22:38
  They move good times to 03: Yeah, it took some air to open up.
• 22:40
  They move good times to 03: These all took a while. I poured them 15 minutes before Justin got here, and then you guys came in after him.
• 22:46
  They move good times to 03: So, I mean, it's been so no.
• 22:47
  They move good times to 03: Surprise with an older whiskey that needed a little more air and a little bit more time to open up.
• 22:52
  They move good times to 03: Now, I'm getting hints of basil, but I agree with orange peel and basil.
• 22:56
  They move good times to 03: They were sort of stagnated for a little while. Not they were bad, but they weren't really evolving. And now, all of a sudden, this is a fresh approach, and bam, it's an improvement.
• 23:07
  They move good times to 03: It's a step up. It's a fresh, uh, batch, if you will.
• 23:11
  They move good times to 03: I mean, if they still had a case of last year, the year before laying around, I would gladly take it off of their hands.
• 23:16
  They move good times to 03: But this one, to me, was the best atoms at this point.
• 23:20
  They move good times to 03: But this one, like I said, this is the best one I can remember in recent memory. And I remember some of the older stuff, the older tank stuff, and there was some really good stuff there, but this one's different. This is completely different.
• 23:35
  They move good times to 03: This doesn't remind yeah.
• 23:36
  They move good times to 03: A couple of years ago, I remember the Sazrac 18 being very delicate. This is nowhere near as delicate. This will stand up to you.
• 23:45
  They move good times to 03: No, this has got, uh, more backbone. It's got more of everything.
• 23:50
  They move good times to 03: Reminds me of, like, midwinter's night's DRAM or dream, um, DRAM first batch.
• 23:57
  They move good times to 03: I think this is so much better.
• 23:58
  They move good times to 03: But it's much more sophisticated than that. But it does remind me.
• 24:01
  They move good times to 03: Well, the first batch of Midwestern night's DRAM was finished in orange curesaw barrels, I believe.
• 24:04
  They move good times to 03: Really?
• 24:05
  They move good times to 03: That's where you're getting the, uh, quaidy port.
• 24:07
  They move good times to 03: Was it quaidy port.
• 24:08
  They move good times to 03: Okay.
• 24:09
  They move good times to 03: Was it the second batch, the orange curacaw?
• 24:11
  They move good times to 03: It's always been Kuwaiti.
• 24:12
  They move good times to 03: Port Are you sure?
• 24:13
  They move good times to 03: Yep.
• 24:14
  They move good times to 03: Oh, interesting.
• 24:15
  They move good times to 03: Like, from the country of Kuwait.
• 24:17
  They move good times to 03: No, Kuwaiti quady. Okay.
• 24:20
  They move good times to 03: Thank you. Well, we're going to be rating the 2023 Sazrac 18 year old Kentucky Straight Rye Whiskey.
• 24:29
  They move good times to 03: I know it's redundant. Well deserved. Five, six.
• 24:31
  They move good times to 03: Oh, my goodness. No surprises again.
• 24:38
  They move good times to 03: All right, so let's go to our next whiskey, which is the Eagle Rare 17, uh, year old Kentucky Straight bourbon.
• 24:50
  They move good times to 03: It's 101 proof, 50.5% ABV. Um, at 19 years and three months old, this year's Eagle Rare 17 is the oldest release of the Spirit since its 23 year inclusion in the antique collection. So this is literally the oldest one they've ever released.
• 25:06
  They move good times to 03: It says 17 on the bottle, but that's just where the labeling you can.
• 25:10
  They move good times to 03: Always put in older. This, um, whiskey was distilled in the spring of 2004, lord. And the barrels were aged in warehouses, uh, Cikm, M, and Q on the first and second floors with a 78% Evaporation loss. Um, again, bottled at 101 in tribute to the original Eagle Rare brand, which was launched in 1975. So this one also has definitely changed since it's been sitting here for a while.
• 25:42
  They move good times to 03: And on the nose, I'm still getting that dark chocolate, but the cherry is coming through a lot more now.
• 25:48
  They move good times to 03: See, I got the cherry initially, too, but I think you didn't. But I'm getting more spice as well.
• 25:53
  They move good times to 03: Yeah.
• 25:54
  They move good times to 03: Dark chocolate, though, is very prominent.
• 25:55
  They move good times to 03: Getting brown sugar on the nose, I'm.
• 25:58
  They move good times to 03: Getting a little bit more of the sweetness from M, the cherry, than I did before and on the palate. Let's give it a try.
• 26:06
  They move good times to 03: M. MMM.
• 26:07
  They move good times to 03: M.
• 26:11
  They move good times to 03: This is one you have to sort of swirl around and chew on for a minute and then just sit back because this one sneaks up on you. It's not boom in your face when you first get it in your mouth, but once it's in there, you're getting the caramel. Um, you're getting that chocolate. When we first opened it, it was spicy and sharp and had an edge to it. And that is just completely evened out now. So the balance has really come in.
• 26:39
  They move good times to 03: Um, on the finish when we first opened, it was much drier.
• 26:45
  They move good times to 03: That's backtracked for me a little bit. I'm still getting, um, some tobacco leaf. I'm still getting that Dutch, uh, cocoa finish, uh, to it, but just not quite as dry.
• 27:00
  They move good times to 03: Um, yeah, this thing's mellowed out as well after the last hour, hour and a half of air.
• 27:05
  They move good times to 03: So what'd you think, Jess?
• 27:07
  They move good times to 03: I think that this whiskey is amazing and is begging for, uh, high end French pastry to pair it with.
• 27:15
  They move good times to 03: That's what I think.
• 27:17
  They move good times to 03: I thought you'd gone with a cigar. I thought you were a cigar guy.
• 27:19
  They move good times to 03: I am, but this is already, like, a really good cigar. So you'd have, like, a really good cigar with really good cigar. No contrast.
• 27:27
  They move good times to 03: Right, maury?
• 27:30
  They move good times to 03: Yeah, I thought their notes were spot.
• 27:32
  They move good times to 03: Really?
• 27:33
  They move good times to 03: I was thinking about the chocolate, and, uh, I think, uh, they described it as a caramel drizzle chocolate sponge cake. And that's really what I got.
• 27:41
  They move good times to 03: It just was you're talking about from the distillery?
• 27:43
  They move good times to 03: Yeah.
• 27:44
  They move good times to 03: The notes on the palate, I don't agree with that. I still don't get exactly what I got in my, uh, chocolate. That dutch cocoa chocolate. I got a little bit of hint of orange. I definitely got some sponge cake.
• 27:59
  They move good times to 03: This was dessert in a glass. It was really interesting. Um um, I've had Eagle Rare 17s that I've liked better. This was different, but this was delicious whiskey. This was really nice.
• 28:14
  They move good times to 03: Yeah, that's the thing that hit me with this one. Just like the last one.
• 28:17
  They move good times to 03: This one's different. I mean, I'm definitely getting a different palate from this than what I'm used to.
• 28:22
  They move good times to 03: Yeah, different than what I'm used to, but nonetheless, I wouldn't pour it out.
• 28:26
  They move good times to 03: This is completely different from used to, from Eagle Rare.
• 28:29
  They move good times to 03: You're different than the rest of us, but we put up with you.
• 28:31
  They move good times to 03: That's fine. Diversity.
• 28:34
  They move good times to 03: Um, but don't tell the governor.
• 28:36
  They move good times to 03: Anyway, it's dark. Uh, chocolate and cherry. I got that. But mostly to me, there wasn't that much fruit. It's more about the dark chocolate, the Earthy notes, cigar box, spice tobacco.
• 28:49
  They move good times to 03: Um, it's like walking into a dusty tobacco barn.
• 28:51
  They move good times to 03: Yeah, that's what it is.
• 28:53
  They move good times to 03: I do not see that caramel cake chocolate cakey thing.
• 28:55
  They move good times to 03: Whatever.
• 28:56
  They move good times to 03: No, I get a slight bit of caramel sweetness, but it's very muted.
• 29:02
  They move good times to 03: But it's still so good. And it's very different from previous releases.
• 29:06
  They move good times to 03: It's so sweet, but it's really that dark Dutch chocolate. Um, more so than sweetness, but it's definitely more sponge cake than orange peel.
• 29:15
  They move good times to 03: Yeah, you know, like the real high end, like, 80 cow chocolate. That's, like, really bitter, but you eat it anyway because it's so damn good. That's what this is like. Not quite as stringent, but it's more like a dark, dark, bittersweet, chocolate cocoa kind of thing.
• 29:30
  They move good times to 03: And water, again, didn't change this. It's either way, with or without you're.
• 29:34
  They move good times to 03: Fine.
• 29:36
  They move good times to 03: Maybe you should add water to it, then, because at least it'll stretch it out and you'll have more to drink. That's true. Just throwing that one out.
• 29:42
  They move good times to 03: Good point.
• 29:45
  They move good times to 03: But the nose on it is still very pretty.
• 29:47
  They move good times to 03: See, a lot of people put all these great whiskeys on ice.
• 29:50
  They move good times to 03: I find when you put them on ice, you mute the nose even more because you chill the whiskey.
• 29:56
  They move good times to 03: I would not put any of these on ice.
• 29:58
  They move good times to 03: They can't handle the truth.
• 29:59
  They move good times to 03: No, I wouldn't put ice anywhere near this. In fact, I keep grabbing them and holding them, trying to warming them up a little bit just to get them.
• 30:09
  They move good times to 03: Just so many people put them all these great whiskeys on ice.
• 30:12
  They move good times to 03: And I'd rather use cold water anytime if I have to bring it out.
• 30:15
  They move good times to 03: A little bit more. Yeah, I mean, you put ice in it, it just shuts it down. But hey, it's your money. If you want to waste it, knock yourself out. Well, we're going to be rating the 2023 Eagle Rare. 17 year old.
• 30:30
  They move good times to 03: Not really 17 year old, 19 year old Kentucky, uh, straight bourbon, a well deserved guess what? Five sips.
• 30:38
  They move good times to 03: Oh my goodness.
• 30:40
  They move good times to 03: There's a surprise.
• 30:41
  They move good times to 03: Uh, yeah, it's so hard to figure this one out here.
• 30:44
  They move good times to 03: All right, maury, tell us about our next whiskey.
• 30:48
  They move good times to 03: Thank you, Bob.
• 30:48
  They move good times to 03: Our next whiskey is the 2023 William LaRue Weller Kentucky straight bourbon.
• 30:55
  They move good times to 03: That's exactly the way I feel.
• 30:58
  They move good times to 03: 66.8% ABV are just favorite, uh, 3.6 proof.
• 31:03
  They move good times to 03: Yes, Justin. That's the way I feel. It never disappoints.
• 31:06
  They move good times to 03: It's a perennial favorite. This year's offering of this weeded classic was distilled in the spring guess it 2011. And its barrels were aged twelve years and six months.
• 31:23
  They move good times to 03: Uh, at Bottling in warehouses CIM, M and N on the second and third floors. With 66% of the original whiskey lost to Evaporation. It's got a beautiful mahogany color on the nose. Yum. Drink it in notes of brown, dark brown sugar and vanilla bean palate. It's warm, it's rich, it's mouth coating.
• 31:49
  They move good times to 03: Stewed cherry brown sugar. Oh gosh. It's just unbelievable.
• 31:56
  They move good times to 03: I just want to smell. It just keeps viscosity.
• 31:59
  They move good times to 03: It just coats your mouth. It just keeps going and going and going. Uh, the finish is just dense and baking spice and maple syrup and just goes on and on and on. This whiskey has got so many layers of flavor, it never disappoints. It's a shame it's gotten so difficult to find. We'll be back and talk about our ratings.
• 32:25
  They move good times to 03: Hey, we're back. And we were talking about the 2023 Whalery Weller Kentucky straight bourbon. What do you think, Jasmine?
• 32:34
  They move good times to 03: I have a smile on my face. It's going to last until next.
• 32:41
  They move good times to 03: It's like beautiful. Many awesome desserts all in one. Without being too sweet on the nose, you get fresh vanilla bean brown sugar on the palate.
• 32:55
  They move good times to 03: It's like spicy and full.
• 32:58
  They move good times to 03: It's, uh, all the Thanksgiving pies distilled all at once on the finish. You get like, that really good, um, brownie dough before you bake it.
• 33:12
  They move good times to 03: All the little baking spices and the yeast and everything and a little bit of syrup. This is just heaven.
• 33:20
  They move good times to 03: Well, considering he grew know under a rock.
• 33:23
  They move good times to 03: He's just extrapolating what he thinks Thanksgiving is like. That's pretty good.
• 33:28
  They move good times to 03: Okay.
• 33:28
  They move good times to 03: I'm going to be I've been to.
• 33:29
  They move good times to 03: Other people's Thanksgivings, Bob, so I've had good ones.
• 33:33
  They move good times to 03: Yeah, just not during your child.
• 33:34
  They move good times to 03: Yeah.
• 33:34
  They move good times to 03: No, correct.
• 33:36
  They move good times to 03: College. I went to a great one with chefs. It was awesome.
• 33:40
  They move good times to 03: It was burger chef. But it's fine.
• 33:42
  They move good times to 03: Yeah.
• 33:42
  They move good times to 03: You can't be picky. I kind of have to disagree with you guys on this. I know you are.
• 33:47
  They move good times to 03: Oh, God.
• 33:48
  They move good times to 03: Uh, cool.
• 33:48
  They move good times to 03: Go for it.
• 33:49
  They move good times to 03: What do you got?
• 33:50
  They move good times to 03: It's a weeder. And I just prefer high rye whiskeys.
• 33:53
  They move good times to 03: You're a heathen.
• 33:54
  They move good times to 03: I prefer high rye whiskeys.
• 33:56
  They move good times to 03: Okay.
• 33:56
  They move good times to 03: Go home.
• 33:56
  They move good times to 03: And wheat as a second grain to me is boring.
• 33:58
  They move good times to 03: All right, take your glass. Pour it into mine here, because you.
• 34:02
  They move good times to 03: Don'T appreciate I'm going to add some cold water to this because it needs it 133 proof.
• 34:08
  They move good times to 03: Using the cap here because it hardly needs any water.
• 34:12
  They move good times to 03: I mean, it's okay. It's beautiful and vanilla and cake dough and cookies. Uh, this is so plain, Jane.
• 34:21
  They move good times to 03: Oh, my god. What's wrong with you?
• 34:24
  They move good times to 03: Everything else we've tasted today has been better.
• 34:27
  They move good times to 03: I won't let you I'll take it off your hand. I got you.
• 34:32
  They move good times to 03: You guys all want this. This is my giver.
• 34:34
  They move good times to 03: You know, uh, there's a door over there.
• 34:37
  They move good times to 03: There's a plane with your name on it. It's on its way.
• 34:41
  They move good times to 03: I'm not saying it's North Korea.
• 34:44
  They move good times to 03: It has a rubber room.
• 34:45
  They move good times to 03: It's great. But of, uh, the ones we've tasted, it's the weakest one. No, I'm not a fan of weeders, Bob. You're a weeder fan, aren't you? I know you like you're a complete bastard. There you go. Fine.
• 34:58
  They move good times to 03: There's nothing wrong with a weeder. Listen, there's nothing wrong with you. You're brown. We accept.
• 35:05
  They move good times to 03: You're so liberal and generous.
• 35:08
  They move good times to 03: I swear, you guys.
• 35:09
  They move good times to 03: Anyway, why would you judge a weeder by its composition?
• 35:13
  They move good times to 03: It's not about the composition. This is just kind of plain, Jane. The others had more layers of oh.
• 35:18
  They move good times to 03: No, this was a fantastic whiskey.
• 35:20
  They move good times to 03: Come on.
• 35:21
  They move good times to 03: You are missing the boat.
• 35:22
  They move good times to 03: Finish is really long.
• 35:24
  They move good times to 03: Okay. If I want to live with just vanilla, I'd marry a white girl.
• 35:28
  They move good times to 03: I did.
• 35:28
  They move good times to 03: I married two of m them, but whatever.
• 35:29
  They move good times to 03: Yeah. Oh, my god.
• 35:30
  They move good times to 03: Uh, listen to them.
• 35:31
  They move good times to 03: It's vanilla. It's vanilla mhm.
• 35:36
  They move good times to 03: What are you going to marry when this one divorces you? Yeah.
• 35:39
  They move good times to 03: Okay.
• 35:39
  They move good times to 03: So kermit.
• 35:41
  They move good times to 03: Who's going to marry Kermit?
• 35:42
  They move good times to 03: It's not easy being green, man.
• 35:45
  They move good times to 03: Bob, it's got a beautiful sense.
• 35:47
  They move good times to 03: Until it's got a beautiful nose.
• 35:49
  They move good times to 03: We got more whiskeys to talk about.
• 35:51
  They move good times to 03: Just dark brown sugar.
• 35:54
  They move good times to 03: There's hardly any brown sugar.
• 35:56
  They move good times to 03: Oh, yeah, there's dark brown sugar. There, like, butter and dark brown sugar.
• 36:02
  They move good times to 03: It's vanilla fudge.
• 36:04
  They move good times to 03: Beautiful.
• 36:04
  They move good times to 03: Lots of there's a reason why vanilla fudge is, uh, less popular than chocolate fudge.
• 36:08
  They move good times to 03: There's, like, Dr. Brown's root beer in here, too.
• 36:11
  They move good times to 03: Really?
• 36:11
  They move good times to 03: Uh, unlike you, sir, when I buy fudge, I don't see color.
• 36:16
  They move good times to 03: Um, this one is beautiful, warm, got a great mouthfeel. It's got a finish that goes on and on and on.
• 36:28
  They move good times to 03: I'm not disagreeing with any of that.
• 36:29
  They move good times to 03: He's out of his mind. It's five sips.
• 36:33
  They move good times to 03: Oh, my goodness.
• 36:36
  They move good times to 03: I don't disagree with the five sips rating. It's just not my jam.
• 36:40
  They move good times to 03: Okay, let's move along. Harm, why don't you tell us about.
• 36:43
  They move good times to 03: The let me tell you about my jam. Kids, hold on.
• 36:46
  They move good times to 03: Ready?
• 36:47
  They move good times to 03: Okay.
• 36:48
  They move good times to 03: I am very aroused. Thank you.
• 36:53
  They move good times to 03: The 2023 George T. Stag, Kentucky. Straight bourbon. Uh, 67.5% ABV, 135 proof.
• 37:02
  They move good times to 03: Yeah.
• 37:03
  They move good times to 03: This is where we should be drinking. Distilled in the spring of 2008. The barrels were aged 15 years and three months.
• 37:09
  They move good times to 03: And warehouses ciklnmm on the first, 2nd, third, and fourth floors and fifth floors, with 68% of the original whiskey lost to Evaporation. The color is a dark brown leather with red glints.
• 37:23
  They move good times to 03: 68, not 60.
• 37:25
  They move good times to 03: Oh, did I say 60?
• 37:26
  They move good times to 03: I thought 60 said 68. All right, anyway, 140 proof off the still. 125 in the still. And am I not talking to the thing here?
• 37:35
  They move good times to 03: Talking to the microphone.
• 37:36
  They move good times to 03: Dan I thought I was at the microphone, man.
• 37:37
  They move good times to 03: Like, I have to actually tell him.
• 37:39
  They move good times to 03: Number four charred barrels.
• 37:42
  They move good times to 03: This is waves and waves of cherry and cinnamon on the nose.
• 37:51
  They move good times to 03: M tons of leather, chocolate, um, cake frosting like buttercream.
• 37:58
  They move good times to 03: Um, there's some sort of red fruit coming in. I'm not sure is that plum or cherry? Uh, and the finish is huge and long. I get, um, tobacco, earthiness, a little bit of dried orange peel and brown sugar, and it just keeps going and going.
• 38:18
  They move good times to 03: Maury, what'd you think?
• 38:20
  They move good times to 03: Well, as much as I hate to agree with you after your comments on the last whiskey, I think you nailed it on this one.
• 38:26
  They move good times to 03: Um, I think you nailed it. This one is exactly as you describe.
• 38:32
  They move good times to 03: Um, it's delicious. It's a mouthful. It's different. I think the striking thing for me is it's different than any other George T. Stag I've had in recent years.
• 38:43
  They move good times to 03: But nonetheless, it's amazing. It's delicious. It's got a different kind of finesse. It's not quite the same brick to the teeth that you might expect as Bob would describe perennially.
• 38:55
  They move good times to 03: It's always like a cherry brick to the teeth.
• 38:57
  They move good times to 03: Usually it's a little more finesseful this year, but nonetheless, uh, it's different, but it's wonderful.
• 39:06
  They move good times to 03: Justin this was Grandma's house Twinkies and the original aluminum foil package. Marlboro reds, all the great stuff at her house. Oh, my God. The finish just goes on forever, much like hanging out of Grandma's house.
• 39:24
  They move good times to 03: It was great.
• 39:26
  They move good times to 03: He had a broken childhood.
• 39:29
  They move good times to 03: Yeah. I actually like the Twinkie note that cake is there.
• 39:31
  They move good times to 03: Oh, the old one with the aluminum foil. Not what they make now.
• 39:35
  They move good times to 03: And I put some cold water in just now to see if I could bring some of that more fruit out. I think it's like black cherry.
• 39:42
  They move good times to 03: Hold on. Black cherry cola. Let me just have a smell.
• 39:46
  They move good times to 03: Cherry cola. Oh, this is Mchell M. Finally another video.
• 39:50
  They move good times to 03: What was that?
• 39:51
  They move good times to 03: Wrong one.
• 39:55
  They move good times to 03: Bob can't see straight with the high proof he's written the wrong buttons.
• 40:01
  They move good times to 03: Lord have mercy. Uh, it's so good. Thank God it's back this year.
• 40:07
  They move good times to 03: That's all I can say. Last year, the barrels just didn't meet their standard and they took a very brave stance and said, we will not.
• 40:14
  They move good times to 03: Release that last year or two years ago.
• 40:15
  They move good times to 03: We will not release an average product.
• 40:20
  They move good times to 03: Yeah, it was last year.
• 40:21
  They move good times to 03: Seems like two years ago.
• 40:24
  They move good times to 03: It all blurs together.
• 40:25
  They move good times to 03: It's all blurred together.
• 40:26
  They move good times to 03: If you know what, put it in our Facebook comments.
• 40:31
  They move good times to 03: There you go.
• 40:33
  They move good times to 03: But so well put together, so well balanced. And again, just leather, chocolate, dark, dark cherries, tobacco leaf. A little bit dry on the palate. It's got just this earthy finish to it. And it just goes on and on and on. It's absolutely beautiful. Um, very worthy of the Stag name.
• 41:00
  They move good times to 03: Um, please surprise us. Please send more.
• 41:07
  They move good times to 03: Please.
• 41:07
  They move good times to 03: Sir, uh, can I have some more?
• 41:09
  They move good times to 03: Oh, my.
• 41:12
  They move good times to 03: Suspense is killing me.
• 41:15
  They move good times to 03: So this takes us to our last whiskey, which we're going to have. Justin, tell us about that one.
• 41:20
  They move good times to 03: Okay.
• 41:21
  They move good times to 03: Nice hearing from you, Justin. Thank you very much.
• 41:23
  They move good times to 03: Harmi, what do you have to say about the whiskey?
• 41:25
  They move good times to 03: Let Justin speak.
• 41:26
  They move good times to 03: Okay, we're going to talk.
• 41:27
  They move good times to 03: You can't screw this one up. King of Kentucky.
• 41:31
  They move good times to 03: 62.9% alcohol by volume or 125.8 proof. They made 3800 bottles of this. And the original King of Kentucky brand was established in 1881 as a Kentucky straight bourbon whiskey. Brown Foreman acquired the brand in 1936 from selected Kentucky distillers and by 1940 converted it to a blended whiskey until it was discontinued in 1968. In 2018, brown Foreman wisely Verlot revived the label.
• 42:08
  They move good times to 03: King of Kentucky is an annual release of single barrel inventory featuring, uh, a barrel strength, minimally filtered proof presentation with each release and every barrel being unique.
• 42:23
  They move good times to 03: This 6th annual release, bless You Maury is made from a batch of 51 barrels that were distilled on July 19, 2007, aged 16 years in warehouse G.
• 42:37
  They move good times to 03: So I don't get what they're talking about. They say it's a single barrel, but it's batch of 51 barrels. What does that mean? Are they leasing 51 single barrels?
• 42:47
  They move good times to 03: No, uh, it's a one.
• 42:49
  They move good times to 03: That's it batch of 51 barrels?
• 42:53
  They move good times to 03: Yeah, it's a small batch.
• 42:58
  They move good times to 03: So the color is dark, like a new penny on the nose. I got dark graham cracker, vanilla. I got some little bits of potpourri cognac and, uh, grilled coconut on the palate. Dark chocolate mocha, um, some strong black tea and leather, uh, chair on the finish. It's long, complex. If you don't like this, you don't like bourbon.
• 43:41
  They move good times to 03: It's not a defect of your soul, per se, but close. Yeah, some people just don't like well.
• 43:47
  They move good times to 03: Then just you don't like bourbon.
• 43:48
  They move good times to 03: This is the test.
• 43:49
  They move good times to 03: Just pour this. Uh, you drink it, you don't like it.
• 43:52
  They move good times to 03: Okay.
• 43:52
  They move good times to 03: You don't like bourbon, I won't pour you anything.
• 43:54
  They move good times to 03: Else, right?
• 43:55
  They move good times to 03: Yeah.
• 43:56
  They move good times to 03: What did you think, maury?
• 43:57
  They move good times to 03: I wouldn't waste this on somebody as a test. They'd have to try a couple other things first.
• 44:03
  They move good times to 03: Yeah, you have to deserve this first.
• 44:06
  They move good times to 03: I'll pour my best first for a new person just to try to blow their mind, and that they never, ever forget coming over to my house.
• 44:15
  They move good times to 03: Interesting.
• 44:15
  They move good times to 03: Different philosophy.
• 44:17
  They move good times to 03: Well, this is a fantastic whiskey.
• 44:19
  They move good times to 03: Um, how they've done it six years running, I don't know, but they've managed to find 51 of the most amazing barrels every year. Uh, it just never disappoints. The only sad part about this whiskey is it's beyond a unicorn.
• 44:36
  They move good times to 03: It's a unicorn wrapped internet, right?
• 44:41
  They move good times to 03: It's like a unicorn's restaurants. No, it's very hard.
• 44:49
  They move good times to 03: It's Kentucky only, isn't it?
• 44:51
  They move good times to 03: No, I find it mostly Kentucky, some Indiana. But it's also when it first started.
• 44:55
  They move good times to 03: Coming out, it was Kentucky only, wasn't it?
• 44:57
  They move good times to 03: No, the very first year, I find this at four or five different places in Kentucky. I found it in Vegas at a.
• 45:04
  They move good times to 03: Steak only on premise.
• 45:05
  They move good times to 03: No.
• 45:06
  They move good times to 03: You guys don't have anything left in your glasses. I'm getting a weird note coming out.
• 45:09
  They move good times to 03: There's a small release in Florida.
• 45:12
  They move good times to 03: It's a fantastic whiskey. It's very hard to come by. It's amazing. It's delicious.
• 45:17
  They move good times to 03: The one we're drinking from is barrel 22.
• 45:20
  They move good times to 03: It's just got so much going on in the glass, you could smell it all day.
• 45:25
  They move good times to 03: So it is single barrels. 51 single barrels individually rolled.
• 45:29
  They move good times to 03: Correct. And it's just unbelievable.
• 45:32
  They move good times to 03: So I'm getting a weird mustard seed note at first.
• 45:35
  They move good times to 03: I got brush your teeth after lunch.
• 45:37
  They move good times to 03: Dude, I did meet today. This is mounds. Coconut let's let you that okay.
• 45:43
  They move good times to 03: Brush your teeth after dinner last night, candied coconut closing. Had a hot dog mess.
• 45:50
  They move good times to 03: Chocolate. But right here, put my nose a little bit further away and higher up. It's like weird mustard seed note coming out. It's kind of cool, but see have you got it? It's so beautiful. Floral and chocolate.
• 46:08
  They move good times to 03: I don't get the mustard, but it's definitely got a lot of complexity going on. Again, an amazing whiskey.
• 46:14
  They move good times to 03: Okay.
• 46:15
  They move good times to 03: Not for the faint of heart. If you see it on a menu and you can if you can afford it. Afford it?
• 46:21
  They move good times to 03: Yeah.
• 46:22
  They move good times to 03: If you're in a very high end place in Vegas or Kentucky or someplace where they have this absolutely. Invest in a pour.
• 46:29
  They move good times to 03: Oh, yeah.
• 46:30
  They move good times to 03: Honestly, it doesn't matter what year. I mean, we're drinking the 20 barrel. We're drinking the 23.
• 46:36
  They move good times to 03: Um, all of them.
• 46:39
  They move good times to 03: All of them, all the barrels, whatever.
• 46:42
  They move good times to 03: Found a steakhouse in Vegas. They poured this for 50 a pour. Needless to say, they didn't have any more when we were done.
• 46:49
  They move good times to 03: That's why.
• 46:52
  They move good times to 03: They were advertising 50 a pour, because no, I bought six pores.
• 46:57
  They move good times to 03: Yeah.
• 46:57
  They move good times to 03: Really?
• 46:57
  They move good times to 03: I drained the bottle with my date.
• 47:01
  They move good times to 03: 50 a pour is like, less than half what this usually goes for.
• 47:04
  They move good times to 03: I know. I wasn't going to leave any in the restaurant.
• 47:08
  They move good times to 03: You are such a glutton.
• 47:10
  They move good times to 03: Yes.
• 47:13
  They move good times to 03: Wow.
• 47:15
  They move good times to 03: Every year, this one's always so good.
• 47:19
  They move good times to 03: And every year they do the same thing. It's like they pick a batch of barrels that are all on distilled on the same day.
• 47:25
  They move good times to 03: Yeah.
• 47:26
  They move good times to 03: They literally go in and go, what was on that day?
• 47:29
  They move good times to 03: Brown Foreman's got, like, more than half of the bourbon in the country, at least to choose from.
• 47:37
  They move good times to 03: Well, they own Jack Daniels, don't they?
• 47:39
  They move good times to 03: Got a but this one this one every year, we look forward to this one. Every year. When I open that cardboard box and I see the little wooden box inside, I squeal like a six year old girl and my secretary goes, oh, you got the one.
• 47:54
  They move good times to 03: You got one of the ones you like.
• 47:55
  They move good times to 03: Yeah, it, um never gets old seeing that box.
• 48:00
  They move good times to 03: It doesn't.
• 48:00
  They move good times to 03: Every time I see it, I'm like, oh, thank you, thank you, thank you for sending this one, because it is fantastic. It's just so lovely.
• 48:10
  They move good times to 03: The only bad thing is we don't have a quart of it.
• 48:13
  They move good times to 03: Yeah.
• 48:16
  They move good times to 03: I'm not complaining, but they could send us bigger samples. I'm just saying.
• 48:20
  They move good times to 03: Yeah, they could send a five gallon bucket. Hint, hint.
• 48:24
  They move good times to 03: Do you want to give that one a rating?
• 48:26
  They move good times to 03: Uh, these go to eleven.
• 48:28
  They move good times to 03: There you go.
• 48:31
  They move good times to 03: Uh, I only have one to five to pick from, so it's like, I love the fall. I love the fall.
• 48:43
  They move good times to 03: The fall is always season to be merry right here. Forget about Christmas.
• 48:47
  They move good times to 03: Always the best time of the year. And as usual, I would normally, uh, know it's all the time we have for the day. And I'd like to thank my co host. But no, we should thank you, Bob.
• 49:00
  They move good times to 03: We should thank you.
• 49:01
  They move good times to 03: Line up and kiss my ring, dear.
• 49:04
  They move good times to 03: About all that.
• 49:04
  They move good times to 03: Don't thank me. I didn't make it. Thank the kind folks who sent it to us, who think enough of the show and think enough of our opinion. So thank you, Justin, for joining us today.
• 49:15
  They move good times to 03: Thank you. Wow.
• 49:16
  They move good times to 03: Thank you, maury.
• 49:17
  They move good times to 03: Thank you, Bob. Another great day in the basement.
• 49:20
  They move good times to 03: And thank you, Harm.
• 49:21
  They move good times to 03: Um, Bob, what can I say, but you're the best.
• 49:24
  They move good times to 03: This day does not stink.
• 49:25
  They move good times to 03: You are the best.
• 49:26
  They move good times to 03: And they sent us the best stuff today.
• 49:27
  They move good times to 03: We didn't get Harmy to spitbucket. We messed up.
• 49:30
  They move good times to 03: There's no spitbucket here.
• 49:31
  They move good times to 03: What's going on?
• 49:32
  They move good times to 03: No, honestly, if there was a spit bucket, justin would be in there siphoning it out right now, pouring it in his glass.
• 49:38
  They move good times to 03: It already drank.
• 49:39
  They move good times to 03: The nose bucket show.
• 49:41
  They move good times to 03: Yeah.
• 49:43
  They move good times to 03: Well, the samples are so small.
• 49:44
  They move good times to 03: Well, thanks for joining us.
• 49:46
  They move good times to 03: We'd just be calling Ubers.
• 49:50
  They move good times to 03: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap just tap it in the subscribe button.
• 49:59
  They move good times to 03: Give it a little tappy, tap, tap, tap a room.
• 50:02
  They move good times to 03: The easiest way to listen to our show is to ask Siri Alexa Google, Uncle Larry, or whoever it is that talks to you on your Phone Play podcast, Sipsuds and Smokes. We love your feedback and you can reach us at info@sipsudsandsmokes.com.
• 50:18
  They move good times to 03: Our tasting notes flow out on Twitter and Instagram with our handle at Sipsudsandsmokes, and our Facebook page is always buzzing with lots of news.
• 50:27
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• 50:58
  They move good times to 03: This has been a one tan hand production of Sip, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the Dude in the Basement studios.
• 51:10
  They move good times to 03: Your host, the Good Old Boys, will see you all next time.
• 51:15
  They move good times to 03: Let.