Latest / Aussie Bourbon Lovers / Whiskey Hunt Australia’s Maker’s Mark Private Select

Transcript

Whiskey Hunt Australia’s Maker’s Mark Private Select · Aussie Bourbon Lovers

• 0:03
  Incredible flavours, even better stories. One Pour,
• 0:06
  10 Minutes. Aussie bourbon lovers sharing bourbon with
• 0:10
  Australia.
• 0:15
  That took longer than necessary. Yeah, but at the edit we just kind
• 0:19
  of go straight into it, so don't worry, that's behind the scenes. What are we
• 0:23
  having tonight, actually? Great pop. We're having a Maker's Mark, but we're having a Maker's
• 0:26
  Mark Private Select. Which— what does that mean, Dave? You tell us.
• 0:29
  Well, the Baker's Mark Private Select is kind of following
• 0:33
  on from the 46 thing. But basically what it means is that groups
• 0:37
  and clubs and individuals and stuff can go in and they can pick the staves
• 0:40
  that they put in instead of just the 10 46 French oak
• 0:45
  staves into a barrel of Maker's and they put it in the limestone
• 0:48
  cave. Wow. You've got all the story in the first 20 seconds. Yeah. All right.
• 0:52
  Thanks for listening. A version of a 46, but a personalized one.
• 0:56
  Cheers. Cheers. This one is selected,
• 1:00
  they say, hand-selected by Whiskey Hunt Australia. So an Australian group
• 1:05
  of, in this case, fellas all went over and did this one. Yeah. Let's see
• 1:09
  what flavors. It's great that they can work. It's not— they can't go wrong.
• 1:11
  It's a Maker's Mark. Maker's, you make it. Yeah. But let's see
• 1:15
  what flavors they've kind of gone for because you read all those beautiful
• 1:19
  names of the staves they put in because they basically, they finish regular Maker's.
• 1:24
  Go on, do the whole lot. Let's go. Let's go through the whole process.
• 1:26
  How do they do it? Yeah, they— well, regular Maker's
• 1:31
  Mark, it's been in the barrel, comes out, then they
• 1:34
  rotate it up and down. It's rotated halfway through its life. It was on the
• 1:38
  bottom rack. It goes up to the top. But when it gets to the normal—
• 1:41
  what would be your normal standard Maker's Mark, they pop
• 1:45
  the top off and put all these different staves in. And they obviously have a
• 1:49
  very select ones for their 46, but in this case you can go in and
• 1:52
  select whether you want like a French oak one or— Can I tell
• 1:56
  you what this one is? It's the— they put in 4 of the Baked American
• 2:00
  Pure 2, 1 of the Seared French Cuvée,
• 2:03
  4 of the Maker's 46. So that's the one that goes into Maker's 46.
• 2:07
  And then 1 of the Roasted French Médian.
• 2:10
  I don't know how to say a lot of those words. Yeah, yeah.
• 2:14
  Oh wait, have I read it backwards? I've read it backwards. That's weird how
• 2:18
  the numbers are like that. Sorry, disregard everything I said. But instead, Dave talks
• 2:22
  most of the time. Instead, they put in 0 of the Baked
• 2:25
  American Pure Too. They put in 4 of the Seared French Couvée,
• 2:30
  1 of the Maker's 46, 1 of the French Roasted
• 2:34
  French Mediant, and 1 of the Toasted French Spice. Oh,
• 2:38
  I— can I be forgiven if, if you're watching on YouTube,
• 2:42
  just the print on that has put the number really close to the one
• 2:46
  that's the wrong. It's just the way the print happened. But it's directionality,
• 2:50
  Dave. It's all about directionality.
• 2:54
  Yeah, I can— I forgive
• 2:58
  your error because I'll accept all criticism. Please email helen@aussiebourbonnose.com.
• 3:03
  What, what are you getting on the nose, Dave?
• 3:07
  Interestingly, that roasted— the thing that
• 3:10
  we said roasted is a few of these have the word roasted, roasted and baked.
• 3:14
  Yeah, roasted and toasted. I'm getting a lot of roasty and toasty notes.
• 3:17
  It's worth noting that they left this in the
• 3:23
  brick house longer. There's a thing, a story. I don't know the whole story,
• 3:26
  but they kind of went, no, let's let it go a bit longer. And so
• 3:29
  it's— well, that one is white. It's quite dark color and
• 3:33
  you definitely get oak on the nose. Like there's that— it's
• 3:38
  all the Maker's Mark stuff, by the way. Yeah, but like It's one of those
• 3:41
  when you get that damp cave smell.
• 3:44
  Damp cave smell. Damp cave. It's an unusual
• 3:48
  note for you. Even for you. Damp cave.
• 3:52
  Back in cave man days. Wow. It's just a—
• 3:56
  she's quite a bit older than me. I didn't know she was that much older.
• 3:59
  You don't need to get rude about it. Come on then. But I'm
• 4:03
  getting oaky dampness. On the
• 4:07
  nose, what are you getting flavor-wise?
• 4:11
  She asked me that as I'd barely got the glass to my lips and finished
• 4:14
  her question before any liquid had touched any part of my mouth.
• 4:18
  She was stitching me up. That was a genuine stitch-up.
• 4:21
  Sorry, Dave. Oh yeah, yeah, yeah. So it's super— that
• 4:25
  is super— it's like woody for, for a Maker's Mark. This has got a
• 4:29
  lot of oak on it. Yeah, which isn't Like your
• 4:34
  regular Maker's, I find, is a lot sweeter than that. That's very oaky.
• 4:38
  Wow. You like it?
• 4:42
  It's— you can't just go on one taste though. You've got to
• 4:46
  go back. Yeah. Okay. All right. I'll go back for another one. Yep. Yep.
• 4:48
  Go back for another one. On the nose, it's got all the things you like
• 4:51
  about Maker's, right? It's got the cherry honey kind of like, yeah, caramelly stuff.
• 4:55
  And you definitely get that mouthfeel that you love from the
• 4:59
  wheated Maker's thing. It's heavy on your tongue. It's Creamy,
• 5:03
  all that good stuff. Oh yeah. On the sides of your mouth, there is
• 5:07
  an un-Makers-y amount of oak on that.
• 5:11
  But would that be the age? Is it the stave selection?
• 5:15
  Oh yeah. Is it the selection or the, the amount of
• 5:20
  what proof is it? Maybe both. Because this is this great thing, right,
• 5:24
  about barrel picks of any kind is that you can get 2 or
• 5:28
  3 different barrel picks from 2 or 3 different pickers
• 5:31
  or clubs or people who are making a decision from exactly
• 5:35
  the same distillery. And they're so different. They're really
• 5:39
  different. But it's the one kind of expression of it. They're picking single barrels or
• 5:43
  they're doing this thing where they're, you know, putting in— yeah, but they're also picking
• 5:46
  what they like. Well, this is it. Picking what they like or picking what
• 5:49
  they think their audience or fans or whatever like. Yeah. Yeah. This is 112.4
• 5:55
  proof. What's that compared to a normal Maker's
• 5:58
  Eye? I wonder. Like, as in what, like off the
• 6:02
  shelf? Because there's always 90 proof. So this is like a lot.
• 6:07
  Yeah, but for the private selects, they're like always going to be like that.
• 6:10
  And I think that's probably about right for cask strength,
• 6:14
  isn't it? Yeah, you can probably see that. Oh yeah, that cask strength up there
• 6:17
  is 109. So yeah, yeah, it's in the range. Yep, yep.
• 6:20
  Yeah, I just was wondering because it's like it doesn't— like it definitely has
• 6:25
  more oaky notes, but it doesn't necessarily come across as high proof.
• 6:28
  You know, sometimes when you have a high proof one, but that like Maker's is
• 6:30
  good like that. In that it's not going to— it doesn't
• 6:33
  burn you. So I philosophically have a thing about supporting Australian
• 6:38
  groups and brands and companies doing barrel picks because unlike
• 6:43
  in the US, we don't have a huge number of people who
• 6:47
  do barrel picks here. Yeah. You know, because it's far away.
• 6:50
  Yeah. Expensive to bring the barrels, you know, the bottles back and all that kind
• 6:53
  of stuff. So I love it. And so when I see barrel picks, I'll often
• 6:56
  buy a couple of bottles. Yeah. We love to try. Untasted. And yeah,
• 7:00
  I know. It's like, it's a bit like rolling the dice. Yeah. Because sometimes you're
• 7:04
  like, it's going to be one. Like, it's always very sad when it's one you
• 7:06
  absolutely love because, you know, you're never getting another bottle. Well,
• 7:10
  unless you get a sleeper like Majolaine's Woodford.
• 7:13
  Oh, yes. Which no one knew about. And I, I've had 6 bottles
• 7:17
  of that or something. That's been such a win for me because I don't know
• 7:21
  if anyone else knows how much I like That single
• 7:25
  barrel of Jolene's, that is the Jolene's pick. Yeah.
• 7:29
  Boy, those guys did a good job. Yeah, that was amazing. But don't tell
• 7:33
  everyone now, Dad, because now surely it's gone. Everyone will go and order a
• 7:37
  bottle and you won't have any more. Oh my goodness. Makes me even happier that
• 7:40
  I like going to Jolene's in Sydney. Yeah. But if you do like a nice
• 7:43
  oaky bourbon, this I would recommend this one because
• 7:47
  it's got that definite like oaky finish, like aged. I think some people
• 7:51
  Yeah, it's not. And it's not toasted as in,
• 7:55
  you know, you have a toasted barrel finish. That's not what I'm talking about
• 7:59
  here. For me. And I know sometimes you can say that you can get your
• 8:01
  toasted notes, like your toasty, woody notes and stuff.
• 8:05
  I don't, I don't usually get them like this. This is a really
• 8:10
  interesting— it definitely leaves that oaky
• 8:14
  finish. Yeah. And for people who love the oaky finish,
• 8:18
  This would be great. Great one. Yeah. Yeah. And it's
• 8:21
  fun as well because this is certainly what this private selection process is for,
• 8:25
  right? It's like, how unique can we make? Oh yeah. All the different
• 8:28
  expressions of like all the different experiences of makers in
• 8:32
  these small, you know, small releases. Yeah. I'd love to try this in a lineup
• 8:36
  with all like your regular makers, your 46.
• 8:40
  Yeah. Well, settle in. I'll get you some glasses. They're all up there.
• 8:43
  Just when you— it's when you taste it next to the, like, you know,
• 8:47
  the same stuff that's had the same ingredients, but it's just had
• 8:51
  a different barrel experience. Yeah. I mean, I think that's fun. I love
• 8:55
  doing that. On my bucket list is to— and I think it's on yours as
• 8:58
  well— is to go and do this because one day that process
• 9:01
  that they do is they go into that little room off the side of the
• 9:04
  cellar or they do it by the lodge as well, by the lake, I think.
• 9:07
  Yeah, there's a few different places, but you can sit in there and
• 9:11
  you taste what each of the staves does. Yeah. And then you kind
• 9:15
  of mix and match to try to work out what you want your barrel to
• 9:17
  do. Oh, so true. Like, I have to like— that'd be fun.
• 9:21
  Yeah. You have to pick like you. Yeah. But you're not guaranteed what
• 9:25
  it will come out tasting like. So that's also part of the fun.
• 9:28
  It's like you're trying to go for strong vanillas or you're trying to go
• 9:32
  for, you know, strong toasty flavors or that oakiness
• 9:35
  and then you would aim for one and depending on the
• 9:39
  weather and how long it's in there and all those things,
• 9:43
  it's going to depend on— and I always think, when do they pick? Like,
• 9:46
  when do they pick when it's right to go? Because I know when it
• 9:50
  gets close, they taste it, you know, sometimes daily to make
• 9:54
  sure they get the exact flavor they want. In this case, the guys had tasted
• 9:58
  it and said, no, let it sit. We're going to leave it longer. So that's
• 10:01
  interesting. I didn't know you could do that. Oh, wow. Anyway, this is cool.
• 10:04
  A whole new learning experience. Here's a fun question mark.
• 10:08
  Oh, question or fun fact? That's a question. What temperature
• 10:12
  do you think the inside of that cellar has been? You've been in there a
• 10:15
  few times. Oh, it's nice and cool. They use dynamite, they blow out the side
• 10:18
  of the hill and they create this cave. That's the cellar for 46
• 10:22
  and what they do here. And now what is Cellar 8? Definitely cool.
• 10:26
  Is it like 15 degrees in there or like It's not 15 degrees,
• 10:29
  but that— you've helped me because I do know what it
• 10:34
  is. And in fact, I can't remember. I was told— you were told at the
• 10:37
  same time I was told. I know, but we— I recently listened back to the
• 10:40
  recording of us being told. And I went, 10 degrees?
• 10:43
  I don't think it's that cold. No, I said 15. I know, but it is
• 10:47
  10 degrees. Oh, see, I was close. Damn. I was going to say 10
• 10:50
  and then I was like, it wasn't that cold in there.
• 10:54
  A cave's 10 degrees. Yeah. My, my memory didn't fail me. I doubted
• 10:58
  myself, Dave. I've been in there on a hot day and I thought 10 degrees
• 11:01
  and then I said 15 because I— Yeah, I nearly gave you a chance to
• 11:05
  guess again. But this isn't really the temperature podcast, is it? It's more about the
• 11:09
  bourbon. But it's, it's made differently
• 11:13
  because that is— I imagine the cave means it doesn't go in and out of
• 11:16
  the barrel as much, right? Exactly. This is exactly what it's like.
• 11:20
  Well, here's to caves and 10 degrees and to trying
• 11:24
  versions and expressions of things you think you know well and seeing how they differ.
• 11:28
  Bring more bourbon to Australia. Yeah. Thanks, Whiskey Hunt. Cheers. Cheers.
• 11:35
  Thanks for listening. Make sure you connect with us on TikTok, Instagram,
• 11:39
  and YouTube, and stay connected with us by clicking subscribe on your favorite
• 11:43
  podcast app.