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Dessert in a Glass? Nulu Maple Brûlée Single Barrel · Aussie Bourbon Lovers

• 0:14
  Oh, that is a fresh bottle pop if ever there was one.
• 0:19
  Definitely.
• 0:19
  What are we drinking out Dave?
• 0:20
  This is a Nulu.
• 0:23
  That is a noisy pour.
• 0:25
  This is a Nulu maple brulee cask.
• 0:28
  It's a single barrel pick from the Kentucky Bourbon Festival.
• 0:30
  Of course it is.
• 0:31
  We'll just come back.
• 0:33
  Yes.
• 0:33
  We're back on Australian terra firma.
• 0:35
  Let me read the label because I'm going to get all the details wrong.
• 0:39
  Oh.
• 0:40
  I hadn't put the cork back in.
• 0:42
  Okay, sorry.
• 0:43
  didn't know and I probably didn't really tip it all over your lap.
• 0:46
  Okay, well, I'll hold it very straight so we don't spill very full bottle.
• 0:48
  We're not used to full bottles.
• 0:49
  Yeah, this is great.
• 0:50
  What a good problem to have.
• 0:51
  Usually the bottle is mostly empty.
• 0:52
  Thanks, Cain.
• 0:54
  So 58.5%, finished six months, aged seven years to start with.
• 0:58
  then, so that is six months in what they call a maple brulee finish.
• 1:03
  So last year, I'll tell the story in a sec.
• 1:05
  Hang on.
• 1:05
  Cheers.
• 1:05
  Well, cheers to our return to Australia.
• 1:08
  return.
• 1:09
  just us safe.
• 1:11
  Our bottles were safe too.
• 1:13
  And we're enjoying our new one.
• 1:15
  Exactly.
• 1:16
  when, um, when last year I was at, I was at, we were at together, Kentucky Bureau Festival.
• 1:24
  Yes.
• 1:26
  Last year, not this year.
• 1:27
  Last year's Kentucky Bureau Festival, the 2024 You had a regret, didn't you, Dave?
• 1:30
  I had, you know, always come away from whistly festivals with a regret saying it's not about the ones you didn't get.
• 1:35
  Yeah.
• 1:36
  Or that you didn't get a chance to try enough or whatever and everyone's...
• 1:40
  But this particular regret you've been thinking about like since the last Kentucky Bourbon Festival.
• 1:45
  It's true.
• 1:45
  did.
• 1:46
  I did.
• 1:46
  Why?
• 1:47
  And it's connected to the Nulu bottle.
• 1:49
  Can I tell you about the specifics of this whiskey because, well you already know, but let me tell you again.
• 1:55
  It smells so good.
• 1:58
  I reckon last year's might have been a little bit more potent in the way that I liked it, but they probably dialed it back a bit to make it a little bit more balanced.
• 2:05
  When it's got the name Brulee on the label, you definitely obviously instantly are like,
• 2:09
  Oh, Grumbrouillet.
• 2:11
  But I get the top, my mum used to make this sticky date pudding, which I don't think it was actually sticky date pudding, it was more of a spongeless saltanus in it.
• 2:19
  But it had this brown sugar crust on it with a really sticky, and that's what I get.
• 2:25
  Like that really maple syrup sticky baked dessert.
• 2:29
  It's almost like that buttery, what is a dessert, like a butter and brown sugar?
• 2:36
  What are you making if you're doing that in a pan?
• 2:39
  in a pan or anything.
• 2:41
  Caramelized onions.
• 2:42
  Making a pizza.
• 2:43
  We're making pizza and caramelized onions.
• 2:46
  How unhealthy are your onions that you...
• 2:49
  Wow.
• 2:50
  What are you feeding that to me?
• 2:54
  Can't we just cook onions as...
• 2:55
  I used to back in the day.
• 2:57
  Caramelized onions, a little bit of breadcrumbs.
• 2:59
  That does have a really fun note.
• 3:00
  All right.
• 3:01
  So this is why this is so fun.
• 3:03
  What?
• 3:03
  Hang on.
• 3:04
  Should we drink?
• 3:05
  Just tell the story first.
• 3:08
  We're waiting.
• 3:09
  Tell us what your credit is and why we've come back happy.
• 3:12
  My credit is that I, and now you're drinking it without me.
• 3:16
  What?
• 3:16
  This is awful.
• 3:16
  Why would you do it?
• 3:17
  What's going on here?
• 3:18
  I thought we were going to work as a team.
• 3:20
  No, you're going to tell the story while I drink it.
• 3:23
  I didn't agree to that.
• 3:24
  We didn't have that plan at all.
• 3:26
  This was never the deal.
• 3:27
  We're out of practice.
• 3:28
  We've been in Kentucky and we're out of practice.
• 3:31
  What would happen?
• 3:32
  Imagine if there was a distiller here, how embarrassing.
• 3:35
  All right, what happens is they take the barrel, they put the bourbon in it.
• 3:38
  Brand new Chardoke barrel, it's a bourbon.
• 3:40
  Brand new Chardoke, they put the bourbon in it.
• 3:42
  In this case for seven years.
• 3:43
  Then they take that barrel and they give it to the maple syrup guys.
• 3:48
  it's had maple syrup in Wisconsin, does that sound right?
• 3:50
  Or is that cheese?
• 3:51
  We could be making it up again.
• 3:52
  But it goes into a barrel that has had maple syrup in it.
• 3:55
  Hang on, you've gone, you've taken a step.
• 3:57
  Oh, Too many here.
• 3:58
  Because we've got the bourbon barrel, they're giving it to maple syrup people.
• 4:01
  And the maple syrup, people put their maple syrup in the bourbon barrel.
• 4:04
  That's what they do with it.
• 4:05
  Then they age it for as long as they do that for.
• 4:08
  And I actually don't know what the time is.
• 4:09
  Maybe a year or something.
• 4:10
  I'm making it up to get the bourbony flavors on the maple syrup.
• 4:12
  Then they tip it out and the bourbon guys go, Hey, give us it back.
• 4:16
  We want it back now.
• 4:17
  And they get the barrel back and put the bourbon in it.
• 4:19
  No, you missed a step.
• 4:21
  I can.
• 4:21
  Because they take it and they brulee the barrel.
• 4:24
  This is the thing.
• 4:26
  So what they do is they literally kind of like get a
• 4:29
  fire like you would to char a it like recharging or No, it's like brulaying.
• 4:36
  But is it closer to a toast or a char?
• 4:38
  No, it's neither of those things.
• 4:40
  It's brulaying.
• 4:41
  Wow.
• 4:43
  So how is that I'm glad I know about this than you do.
• 4:46
  Toasting and charring is like, that's what you do to timber.
• 4:49
  We're talking about something you're going to do to a dessert.
• 4:51
  Yeah.
• 4:52
  Because the inside of the barrel now is no longer just wood.
• 4:57
  It's maple syrup.
• 4:58
  So they brule the maple syrup that's on the inside of the barrel.
• 5:01
  Yeah.
• 5:01
  And then dip the bourbon.
• 5:03
  Then they put the bourbon back in.
• 5:05
  You're right.
• 5:06
  But you skipped quite a few steps.
• 5:08
  Anyway, so that's why you get this delicious finish and I can't wait to taste it.
• 5:14
  It tastes delicious.
• 5:16
  Yeah, okay.
• 5:16
  All right.
• 5:17
  No, it really, it has a really, really delicious caramely like aftertaste that is very deserty.
• 5:25
  To me, this is an ultimate deserty bourbon.
• 5:29
  It's so good.
• 5:32
  It's so good.
• 5:34
  It's so good.
• 5:36
  is one of the richest, most deserty, like even the mouth feel on it is, I don't know why it does that.
• 5:46
  And it's not sweet, deserty.
• 5:48
  Like, you know, sometimes you can get one that has quite, yeah, but like not, I don't know.
• 5:53
  You know, sometimes where it's kind of like, you would describe it as sweet.
• 5:57
  This kind of is more, I don't know, that butterscotch-y, caramelly.
• 6:01
  Yeah.
• 6:01
  Yeah.
• 6:03
  Just like.
• 6:05
  It's probably a bit hard to work out what you think it would do.
• 6:09
  Unless you'd had, I don't know if you can brule maple syrup anyway, can you?
• 6:12
  like the idea of that is, don't know if you can.
• 6:17
  It's kind of like, it's kind of like the, it's kind of what it says on the barrel.
• 6:21
  It's like on the bottle.
• 6:22
  It's like, it's a, like a deep burnt, not like burnt in an unpleasant way, but like cooked maple syrup thing.
• 6:32
  Like it's not that far away from a sticky date pudding or it's those complexities and stuff.
• 6:40
  then I also get like chocolatey-ness or like that it's dark.
• 6:45
  It finishes right on the back of my tongue.
• 6:47
  really.
• 6:48
  Yeah.
• 6:49
  Kind of you had a dark chocolate.
• 6:50
  It would go well with dark chocolate.
• 6:51
  We should have had dark chocolate here to enjoy with it.
• 6:54
  Do you want to scurry off and get some?
• 6:56
  We'll do that after.
• 6:58
  The other one that I reckon is that
• 7:00
  This bottle's not going to last long.
• 7:01
  I'm glad we went early on the bottle.
• 7:05
  We've probably never had a bottle quite that full Dave.
• 7:07
  Well, we have, at the start of every bottle, we have bottles that are that full.
• 7:10
  No, but in a podcast, we're normally drinking them when they're at the end.
• 7:14
  But the other one is the mouthfeel.
• 7:16
  That is like a really sticky adhesive mouthfeel.
• 7:21
  is.
• 7:22
  Well that would be from the brulee, right?
• 7:25
  Maybe.
• 7:26
  It's really, it's got a really.
• 7:29
  It's not right to say it's syrupy because there's not enough syrup in there to be able to that.
• 7:32
  But it's the flavor.
• 7:33
  The flavor is, yeah, the syrupy flavor comes through.
• 7:37
  And we got this bottle because Dave regretted not getting last year's bottle.
• 7:40
  And so we got this year's bottle.
• 7:42
  was one of the first, we bought that on the first day, didn't we?
• 7:45
  Of this year's KBF.
• 7:46
  You're right.
• 7:47
  We went to Sean at Burton James and got that single barrel of Burton James, which is just amazing.
• 7:53
  And then we went to Nulu because you wanted just over the way and I was like, Nulu, I wonder if they've got another maple relay.
• 7:58
  And indeed they did.
• 7:59
  And I was like, I'm not letting everyone else buy that without me getting it.
• 8:02
  Exactly.
• 8:03
  There was no question about it.
• 8:05
  We got it.
• 8:05
  We tasted it and we got it.
• 8:07
  We didn't really even taste it.
• 8:08
  It smelled so good.
• 8:09
  It's not messing around.
• 8:10
  It's one of the Distillers Rory picks.
• 8:12
  the team, Whiskey Godmother and the team...
• 8:15
  The team they put together at KBF.
• 8:16
  Yeah, they pick them and they knew how...
• 8:20
  successful this was, because this was one of these bottles that everyone was kind of talking about.
• 8:23
  Yeah.
• 8:24
  Afterwards last year.
• 8:25
  how could you not like it?
• 8:27
  It is.
• 8:27
  It's so good.
• 8:28
  It's spicy.
• 8:29
  It's in, this like, I get a nice.
• 8:31
  It doesn't have a heat to it.
• 8:32
  Like sometimes when you have spicy it like.
• 8:34
  Don't you reckon?
• 8:35
  I'm getting like a nice.
• 8:36
  I'm getting a Cinnamony rice.
• 8:39
  I think I'm calling it a rice spice.
• 8:41
  I don't know what the mash bill is, but like I reckon there's like a nice little bit of a.
• 8:44
  We don't know much.
• 8:45
  We know the taste is really good.
• 8:48
  And you know more about how it's made than I do.
• 8:50
  No, no, but I reckon it's like a nice kind of tingle on my tongue.
• 8:53
  Yeah.
• 8:54
  Which I think that's a rice vice, it?
• 8:56
  Your tongue is tingling.
• 8:57
  Yeah.
• 8:58
  I'll describe it that way.
• 9:00
  Yeah.
• 9:01
  I like it a lot.
• 9:01
  And it's not messing around.
• 9:03
  It's 58.5%.
• 9:04
  So that's like...
• 9:04
  And how many years?
• 9:05
  I'll just say, what, seven years?
• 9:07
  Well, it's seven years in the original barrel.
• 9:09
  And then they send that away.
• 9:10
  It's and then obviously it's not the same barrel.
• 9:12
  can bring another barrel.
• 9:12
  they can't call it a bourbon because they've re-put it in.
• 9:16
  Hmm.
• 9:17
  Interesting.
• 9:19
  Straight bourbon whiskey finished in maple brulee barrels.
• 9:23
  So that's why they have to say whiskey, right?
• 9:25
  Bourbon whiskey?
• 9:26
  They're saying it's a bourbon whiskey.
• 9:28
  I think it's a bourbon, but it's a bourbon that's finished.
• 9:30
  I think it's the same way Andrew's going to be saying it's a bourbon finished in a port wine cask.
• 9:34
  I think that's what saying.
• 9:35
  you put it something else that loses the...
• 9:37
  I think you can't just, you can't say it's just a bourbon.
• 9:39
  Yeah.
• 9:40
  I think that's, I think that's what it But you can say it's bourbon that's finished.
• 9:43
  I think you can say that.
• 9:45
  I don't know.
• 9:46
  That's...
• 9:46
  I don't want to the TTB.
• 9:49
  How would I know?
• 9:50
  Have all the answers Dave.
• 9:52
  If we were there for a week.
• 9:54
  Yeah, but I was focused on a lot of different kind of avenues with different things.
• 10:00
  Yes.
• 10:01
  But it was a terrific trip.
• 10:03
  They just give you such a little pour in your little mini Gillian Caranel.
• 10:05
  I knew I wanted it.
• 10:07
  So I'm so happy we got a bottle home.
• 10:09
  I know it really, that's not going to last forever.
• 10:11
  If you're in Australia and you want one.
• 10:13
  I don't know, make friends with someone else who's got a bottle because you're not having any of mine.
• 10:16
  I was going to say.
• 10:18
  Cheers.