Latest / Aussie Bourbon Lovers / Weller Antique 107 Cigar Cut: Crème Brûlée, Dark Cherry & 107 Proof

Transcript

Weller Antique 107 Cigar Cut: Crème Brûlée, Dark Cherry & 107 Proof · Aussie Bourbon Lovers

• 0:03
  Incredible flavours, even better stories. One Pour,
• 0:06
  10 Minutes. Aussie bourbon lovers sharing bourbon with Australia.
• 0:15
  Oh, aggressive because of what you did to that microphone, but what are we pouring
• 0:19
  tonight, H? Tonight we're having a Weller. It's an Antique
• 0:23
  107. Yes. It's the cigar cut. It's a barrel select.
• 0:27
  So I'm going to pour that, Dave. From? The team at The Drink Society,
• 0:31
  and we're super chuffed to be drinking this tonight.
• 0:35
  It's a— it arrived in a fancy, um, like a really
• 0:39
  nice tube cardboard. Yeah, it was so cool. The kind of tube
• 0:43
  that fancy bottles come in. Is that a weird thing to
• 0:47
  say? I don't know, but it's a fancy bottle and it even matches my nails
• 0:49
  tonight. Oh, look at that. You should even say that you did your nails to
• 0:53
  match it. I would have believed you. Well, I didn't,
• 0:56
  but it's Very cool that they do. I'm a not super observant boy.
• 1:01
  So, well, what do we know about Weller's
• 1:04
  H? They're wheated. Yeah, they're wheated. They're from Buffalo
• 1:09
  Trace. Don't we say William LaRue Weller was the guy who was like
• 1:12
  the godfather of wheated bourbons? I think that's what they say. Or Pappy
• 1:17
  Van Winkle was and Weller was his mate or something. They're all mixed up together,
• 1:19
  that's for sure. It's a wheated bourbon. So,
• 1:24
  uh, the flavor grain is wheat rather than rye.
• 1:28
  It's very— which would give it a caramelly, you know, caramelly nose
• 1:33
  and caramel flavors and things like that, and should give it a kind of a
• 1:36
  weighty mouthfeel. It's kind of like what it says in the book. How do we
• 1:40
  go on the nose? What do you get? Like burnt sugars.
• 1:43
  Burnt sugars and like a bit of fruitiness, but like it's
• 1:48
  like having some kind of fruit crème brûlée. Yeah. Buttery, buttery caramels is what I'm
• 1:52
  getting on that nose there. That's really beautiful.
• 1:55
  And yet crème brûlée, definitely. I could just
• 1:58
  nose it and not drink it. That is so— when we
• 2:02
  tasted this the other night, I said crispy bit of the crème brûlée. Yeah,
• 2:06
  like that, where they get the torch out and get all the sugars going,
• 2:10
  kind of burn them. Burnt butter kind of things as well. Oh yeah,
• 2:13
  burnt butter, burnt sugar like that. Really great,
• 2:17
  great nose. Mm.
• 2:21
  It's good because I know what's coming. It's like, you know,
• 2:24
  sometimes the nose isn't the same as the flavor. This is
• 2:28
  just bang on. You get that caramel and burnt
• 2:33
  sugar, but you also get like a, like a raspberry
• 2:38
  cherry, dark chocolatey. It's really
• 2:42
  good. Yeah. Like a really rich cherry-ness as well.
• 2:45
  I think the very first time I tried this particular Single Barrel,
• 2:50
  I had this pop. I'm getting it now, actually. It comes
• 2:54
  a bit later. It comes a bit later. Is this thing of like a freeze-dried
• 2:57
  raspberry? Oh yeah. That you get sometimes on chocolate bars.
• 3:01
  That's what they call the finish, the bit that comes after. Yeah, but I don't
• 3:04
  think like this— that's like a really interesting and nuanced note that I wouldn't say
• 3:08
  I've had ever before. It's a little bit of fun fruitiness, red fruity goodness,
• 3:11
  but like really like it I don't
• 3:16
  know, it's just really amazing to drink in that it's like— I
• 3:20
  know it's oversaid, but like smooth, but it's like, it's like refreshing. Like sometimes you
• 3:23
  have them and they're quite oaky and, and rich. This has got like a
• 3:27
  really refreshing finish. So I agree
• 3:31
  with this, and the website, the Drink Society website, says— has
• 3:36
  come with a warning that this is very crushable, and I agree with that because
• 3:38
  I agree it's refreshing, but I also think it has this lovely richness
• 3:42
  to it as well. I think it's got a It's got this bourboniness that I
• 3:45
  really like. You could sip on it and sit with it for a while because
• 3:49
  it changes a little. To me, it's a lovely complexity. I really like
• 3:52
  it. Really? Yeah. Oh yeah. And that heavy kind
• 3:56
  of weighted mouthfeel where it's a creaminess or a— yeah,
• 4:00
  it sits well on your tongue. Is that oil? Is that what they say?
• 4:04
  Like when it coats your mouth really nicely? Sure.
• 4:07
  It's like you're having some kind of exquisite raspberry
• 4:11
  or cherry chocolate, dark chocolate something. It's so good. How's this for
• 4:15
  a bit of detail? Can I, can I go through? I found the detail on
• 4:17
  the website about this one. Can I run through some of this stuff here?
• 4:19
  Go for it, Dave. It's a single barrel, so we know all this stuff.
• 4:22
  Bang on about how delicious it is. I can give you the barrel code if
• 4:24
  you would care, but you can go to the website for that. The barrel was
• 4:27
  filled on the 18th of October, 2018. What were
• 4:31
  you doing on the 18th of October, 2018? 2018? Oh, I was
• 4:34
  in the Think of trying to manage 2 kids under
• 4:39
  the age of 2. Awful, awful times. Thank God we've got that behind us.
• 4:43
  Warehouse L, floor 5, rick 42.
• 4:47
  Wow. Then it was barreled on the— here
• 4:52
  you go. What date? Bottled. So they've done the date the other way around for
• 4:55
  this one. The 12th of the 4th. So the 12th of April
• 4:59
  this year, 2026. Oh, that's cool. So the age on it
• 5:03
  is 7 years and 5 months. The barrel had a char level
• 5:06
  of 4 and the staves were seasoned for 6 months. So it's
• 5:10
  a 10-year-old. Sorry, I'll say it again. 7 years and 5 months.
• 5:15
  No, 7-year and 5-month-old. But if it's—
• 5:20
  oh no, sorry, I was thinking wrong child. I was like, one child's just
• 5:24
  been born. No, wrong one. Stay in school, kids. Yeah.
• 5:27
  So, but here's the thing. Well, I want to— and 1107
• 5:30
  is In the Weller Rainbow, it's the expression that is— I love
• 5:35
  that there's a Weller Rainbow. Oh, you're gonna sneeze? Oh, I had to sneeze.
• 5:38
  I'm sorry, I haven't done that before. God bless you,
• 5:41
  Dave. Thank you. 107 is the expression that they release
• 5:46
  at exactly 107 proof,
• 5:49
  53.5%. The other people who— not the other people— 107,
• 5:53
  108 proof is like a lot of— there's some people who consider that the perfect
• 5:57
  proof point. You start drinking bourbon, you go to the really high proofs, and then
• 6:00
  you work your way down and you find something somewhere that you really like.
• 6:02
  It's a kind middle of the range proof, 107.
• 6:05
  It's like, it's not like the really easy drinking,
• 6:08
  you know, 85, 90. And then it's not the
• 6:12
  way— not up to like 115, 120 where you're
• 6:16
  going into that higher proof. Right. And it's not— has not up over 140.
• 6:19
  Yeah. Oh, I like— I really like this. Good amount of flavor.
• 6:23
  Doesn't burn you to bits and pieces. Where can I get it,
• 6:26
  Dave, if I want to restock our bottle? I have to go to the Drink
• 6:31
  Society. It's their pick. This particular one. And is that available on their website?
• 6:34
  I would say most definitely it will be available. Well, until they sell it out,
• 6:38
  I suppose. And then you won't be able to get it. So I think we
• 6:40
  should get another bottle because that's already halfway done and I'm
• 6:44
  pretty happy to get another bottle. It's just so good. And like, I'd— it's so—
• 6:48
  I'd serve that to people who, you know, like everyone has kind of different profiles
• 6:52
  they like, but that would have to be pretty safe with everyone
• 6:56
  because it's so good. I agree, you'd, you'd be hard-pressed
• 7:00
  finding someone who didn't like it. We made a little, a few videos about this
• 7:03
  bottle when it arrived because of how nice that tube was, and it'd be a
• 7:06
  beautiful, lovely bottle, Aussie barrel pick, all the things that excite us.
• 7:11
  One of the really common threads that came back across YouTube,
• 7:14
  Insta, and I think on TikTok, across all of those platforms, people kept saying
• 7:18
  Antique 107 is the bottle that got
• 7:22
  them into bourbon or is consistently their go-to.
• 7:25
  Across all the platforms, everyone kept saying that same thing. Oh, that's so cool.
• 7:28
  I love when it's like there's a story that's not the history of it.
• 7:31
  It's like what's become of it. And that's fun to know that
• 7:35
  people started drinking bourbon with that particular one. And the
• 7:39
  other one that's really interesting to me about this one is that there's this consistent
• 7:44
  thread that is coming up at the moment. And we recently
• 7:47
  heard when we were in Kentucky about this
• 7:51
  thing of Buffalo Trace products are becoming more available.
• 7:54
  Because that second still that they've made, yeah, has now been
• 7:58
  producing for the right number of years. That means that their barrels are now aged
• 8:01
  enough that there's now a better supply of it. And so this is the second
• 8:05
  Antique 107 barrel pick from an Australian company that I've
• 8:09
  seen, or I've, you know, we've had on our shelf in 12 months. Well,
• 8:12
  it's been so sought after for so long, and so they've obviously upped their
• 8:16
  production, and now we're benefiting from that, which is great.
• 8:20
  And I think we see more and more of this, which is such a win
• 8:22
  for us, the consumer, and more,
• 8:26
  more Buffalo Trace products, which we already had good Buffalo Trace products in Australia already.
• 8:30
  Yeah, but more and more of that's pretty exciting for us silly bourbon nerds
• 8:33
  over here. That's so good.
• 8:37
  What, what's the— if you could, if you could do one barrel pick right
• 8:40
  now, if I said you spin the wheel, not spin the wheel, you can
• 8:44
  choose the wheel, can choose any bourbon you can do a barrel pick.
• 8:48
  Right now? I don't know. Be hard to go back.
• 8:51
  Maker's, Michter's, or Buffalo Trace would be hard to
• 8:55
  go past. Wait, let me go back a step. Maker's is the— that's the private
• 8:58
  select. So that's the stave finish. You can't do a barrel pick. Michter's have never
• 9:02
  done a barrel pick. You asked what would I do? Yeah, but you've got to
• 9:05
  do one you can actually do. You can't just— can you do a Buffalo Trace
• 9:08
  barrel pick? This is one. Yeah, you can. Of course you can. Yeah, yeah,
• 9:11
  yeah. Maybe. Or a Larrikin or a Larrakin.
• 9:15
  I reckon we could do a couple little cheeky messages.
• 9:19
  We could hit up Greg and Katie. We might be able to make that happen.
• 9:22
  Yeah. A Larrakin barrel pick would be fun. It would be.
• 9:26
  It would be. And I would happily do any barrel pick though,
• 9:29
  because like, I think the fun of like,
• 9:32
  we love blind tasting and like getting a few different barrels and
• 9:36
  tasting different ones and working out which one you really like. And then being
• 9:41
  able to bottle it all up and pick your labels and give it a name.
• 9:44
  And they've called this a cigar, the cigar cut.
• 9:50
  So are you getting any tobacco on that? No.
• 9:53
  Normally with a cigar, like when they say, you know,
• 9:58
  you know, a cigar bourbon, it's a very— I
• 10:04
  often find them quite like oaky and rich and, and sometimes
• 10:07
  tobaccoy or licoricey, like, like a lot of flavors that dry
• 10:11
  aren't particularly my favorite when it's got cigar on
• 10:15
  the label. But this one, nah, it's like refreshing
• 10:19
  and fruity. And like, there's definitely that little bit of dark chocolate,
• 10:22
  but it's not what I would consider,
• 10:26
  uh, like that really sometimes
• 10:30
  quite powerful cigar one. I have to really
• 10:34
  like it. Maybe you'll, maybe you'll have to go back and read the website more
• 10:37
  carefully than what I was able to quickly do there, but The reason I think
• 10:40
  it's called cigar cut is because of the— there's this tradition.
• 10:44
  I've just quickly tried to read this tradition between Antique
• 10:49
  107 and cigar, premium cigars, specifically Cohiba. I'm probably saying
• 10:53
  that wrong. Cohiba maybe is a type of cigar and they kind
• 10:57
  of pair 107 with cigars. So I think— but
• 11:02
  not being— I love the fact-checking, Dave, because I'm not even going to make it
• 11:06
  up. Sorry. Yeah. It's fun when you make it up, but it's
• 11:10
  good that you're giving people the actual truth. Yeah, but there is
• 11:14
  a Weller by Cohiba cigar you can get which apparently
• 11:18
  pairs well with the 107. There you go. So maybe this is all part of
• 11:21
  that thing. But not being cigar people, I won't pair it with cigar,
• 11:24
  but I will definitely be drinking more of it and enjoying
• 11:29
  this one. Well, cheers to that.
• 11:32
  Cheers.
• 11:35
  Thanks for listening. Make sure you're connected with us on TikTok,
• 11:39
  Instagram, and YouTube, and stay connected with us by clicking subscribe on
• 11:43
  your favorite podcast app.