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Brent’s favorite tasting glass · Sips, Suds, & Smokes

• 0:00
  > Brent>On the next episode of sips, suds and smokes, we have the castle's curse. 14 year old single malt scotch whiskey. We have the Lockley r. Barley. Single malt scotch whiskey. We have the mortlock. Twelve year old single malt scotch whiskey. The mortlot.
• 0:17
  > Brent>16 year old single malt scotch whiskey. The mortlach. 20 year old single malt scotch whiskey. From benromak, we have the, uh, single malt whiskey.
• 0:28
  > Brent>Polish oak single cast 768. From Benriak, we have the benryach, the 40 single malt scotch whiskey.
• 0:38
  > Brent>And the one we brought in special for Brent. Smokehead tequila. Cas.
• 0:43
  > Brent>Terminato. Uh, terminato is a latin word meaning it will kill Brent.
• 0:49
  > Maury>I like it.
• 0:50
  > Brent>It's like kryptonite. We'll be right back after this break.
• 1:17
  > Brent>Brought to you almost live from the dude in the basement studios. Why? Cause that's where the good stuff is. It sits, uh, suds and smokes with your smokin host, the good old boys.
• 1:49
  > Brent>And now it's sippin time.
• 1:56
  > Brent>Hey. Yes, it's. It's sippin time again.
• 1:59
  > Brent>Welcome to this sips episode where everything good and life is worth the discussing. As always, uh, we are the best thing on
• 2:05
  at 02: 00 a.m. we always are.
• 2:07
  > Justin>There's nothing that beats us.
• 2:08
  > Maury>You know what?
• 2:08
  > Harm>We were doing a Monty python sketch before this. Can we
• 2:11
  not watch Monty Python at 02: 00 a.m. can anyone do it?
• 2:14
  > Brent>Well, I have all of them on.
• 2:16
  > Harm>Uh, I have all the DVD's. Clearly you do, because he was doing the whole, uh, dead parrot. Parrot sketch just now from memory.
• 2:24
  > Harm>DVD.
• 2:26
  > Brent>Can't remember what I do for a living, but I can remember the dead parrot sketch word for word.
• 2:30
  > Harm>You know, I have all the DVD's, but I don't have a working DVD player anymore.
• 2:35
  > Maury>Free to a good home.
• 2:36
  > Bob>PlayStation will play him nice.
• 2:42
  > Brent>This is made man Bob and joining me today, our made man, Brent.
• 2:45
  > Justin>Okay, I just want to say, you guys promised to untie me if I tasted these and drank that last one in a special glass.
• 2:53
  > Harm>Not until you pine for the fjords, Brent. Not until you pine for the fjords.
• 2:57
  > Bob>We'll see how you do after this show.
• 2:59
  > Brent>And good old boy Maury.
• 3:01
  > Maury>Thank you, Bob. Brent. Dark, damp and wasted. There's no way to go through life.
• 3:11
  > Brent>And good old boy Justin.
• 3:12
  > Bob>Good morning. Pleasure to be here as always.
• 3:15
  > Brent>And good old boy harm.
• 3:16
  > Harm>I actually mean it when I say I'm happy to be here.
• 3:19
  > Brent>You know what? You know what?
• 3:23
  > Harm>Yeah, I'm stuck. Thespia I'm still hurting from aardbeg day.
• 3:27
  > Brent>Uh, our sip segments are all about wine, distilled spirits, tea and coffee, and anything else you can sip. And here are the whiskeys we're going to be discussing today. We have the castle's curse, 14 year old single malt scotch whiskey. We have the lockley r.
• 3:41
  > Brent>Barley. Single malt scotch whiskey. We have the mortlock. Twelve year old single malt scotch whiskey. The mortlot. 16 year old single malt scotch whiskey. The mortlak. 20 year old single malt scotch whiskey. From benromak, we have the single. Uh, malt whiskey. Polish oak, single cas 768.
• 4:04
  > Brent>From Ben Riok, we have the benriak, the 40 single malt scotch whiskey.
• 4:10
  > Brent>And the one we brought in special for Brent smokehead tequila cast terminato. Uh, terminato is a latin word meaning, it will kill Brent.
• 4:21
  > Maury>I like it.
• 4:22
  > Brent>It's like kryptonite. We put it closer to him and you notice his powers get weaker.
• 4:27
  > Justin>I have a special glass to drink out of. It covers your entire nose, and then you get a drink out of the bottom.
• 4:33
  > Brent>Who looks out for you?
• 4:35
  > Justin>I know. He always cared for me. That is, he promised to untie me.
• 4:38
  > Brent>Hand blown glass. I mean, come on.
• 4:42
  > Bob>But we didn't say when.
• 4:45
  > Harm>We're not joking about the hand blown glass. They sent us a special glass that you've put your whole face in. It's crazy.
• 4:50
  > Brent>Well, the scary thing is, we just tied them down to get him drink to scrape.
• 4:53
  > Brent>But harm's over here with his gimp mask, and I don't know what he's.
• 4:55
  > Harm>Doing, but the glass looks like a gimp mask. I thought it was just fitting in.
• 4:58
  > Brent>Yeah, okay, that's a little creepy.
• 5:01
  > Brent>Well, let's, uh, go to our sips ratings, and we'll have Justin do those for us.
• 5:06
  > Bob>So John Lovitz did a character master thespian on Saturday Night Live. Back in the eighties, I was acting.
• 5:14
  > Brent>So was I.
• 5:16
  > Bob>So he's going to do the sips ratings today.
• 5:19
  > Bob>One sip. Give me a glass of water to wash out my mouth.
• 5:25
  > Brent>That sounded like Boris Karloff.
• 5:28
  > Brent>That was Boris, Carlos.
• 5:30
  > Harm>That's Clayface from Harley Quinn.
• 5:33
  > Harm>Yeah.
• 5:34
  > Bob>Two sips.
• 5:35
  > Brent>Nice.
• 5:36
  > Bob>But what else do you have?
• 5:39
  > Maury>Well, isn't that nice?
• 5:41
  > Bob>Three sips.
• 5:43
  > Brent>Hmm.
• 5:45
  > Maury>Hm.
• 5:45
  > Bob>Interesting. What was this again?
• 5:49
  > Harm>Interesting.
• 5:52
  > Bob>Forceps. Let's keep this secret to ourselves.
• 5:58
  > Bob>Pour me another.
• 6:01
  > Harm>Like drunk Santa.
• 6:02
  > Brent>Again. I'm getting.
• 6:03
  > Harm>That's drunk Santa.
• 6:04
  > Brent>I'm getting Boris Karloff.
• 6:07
  > Bob>Five sips.
• 6:08
  > Maury>Oh.
• 6:09
  > Bob>Um. My. I was unaware anything could be this good.
• 6:15
  > Brent>Oh, my goodness.
• 6:18
  > Harm>Interesting choice to go down on. I like that.
• 6:21
  > Justin>Um, Bob, um. Rescue us. Rescue us from those. Rescue us from those ratings and tell us about our first choice.
• 6:32
  > Brent>Kind of speechless at this point.
• 6:34
  > Brent>Well, all right. Our first whiskey is going to be Castle's curse. It's a 14 year old single malt scotch whiskey. It's from the, uh, orphan barrel series and Diageo. So after many years of acquisitions in the whiskey business, the international beverage giant Diageo found themselves with quite a collection in their warehouses of aging whiskeys from various sources. Realizing they needed to do something with all this different whiskey, they created the Orphan barrel project in 2014. Castle's curse is a 14 year old single malt scotch whiskey, which is asian european oak, cast from the te, uh, Nick Distillery. Founded in 1817, Taninnick was located in the highlands of Scotland, overlooking the shores of the Cromartie Firth. The label pays homage to the legend of the scottish kelpie, a supernatural, shapeshifting aquatic spirit, or water horse that symbolizes both summoning water and Scotland's rich heritage and history of cultivating the land for barley.
• 7:34
  > Brent>On the color, it's a nice burnished bronze.
• 7:40
  > Justin>This is like, so light burnished bronze.
• 7:42
  > Harm>This is amber. That's amber, sir.
• 7:46
  > Brent>It's got a nice rim to it.
• 7:48
  > Harm>But we're not doing a. Ah.
• 7:50
  > Harm>Uh, we don't have cameras. It's radio.
• 7:53
  > Harm>Nobody cares.
• 7:54
  > Brent>Yeah, exactly.
• 7:54
  > Justin>So there are no cameras and radios on the nose.
• 7:58
  > Brent>I get, um. I get white flowers, citrus, almost a cotton candy like sweetness to it.
• 8:11
  > Brent>And on the palate. Hold on.
• 8:14
  > Justin>Mhm.
• 8:19
  > Brent>On the palate, it's got a lovely sweetness to it. A little bit of vanilla, a little bit of malt, a little bit of stone fruit, and a little bit more of those white flowers.
• 8:35
  > Brent>Yeah, it's very pretty. What do you think, arm?
• 8:38
  > Harm>I'm not getting the flowers, but it could be something a little bit congested today. Um, I'm getting poached pears.
• 8:45
  > Brent>Yeah, definitely pears.
• 8:46
  > Harm>Pearson and, um, like, pastries. M and, uh, maybe the dried flowers there. Just give me a second. Yeah.
• 8:56
  > Harm>Mhm. Tons of vanilla on the palate. That pastry comes back. I think the flower is more on the nose than you got.
• 9:05
  > Harm>Yeah, that you got.
• 9:06
  > Brent>Yeah, it's more on the nose.
• 9:08
  > Harm>There's some fruit there. I'm not sure what it is.
• 9:10
  > Harm>Um, medium long finish, quite good. Honey and pastries.
• 9:17
  > Justin>No.
• 9:18
  > Harm>Brent says no.
• 9:20
  > Justin>No, because I got. I got mint and apples on the palette that doesn't go together.
• 9:25
  > Harm>Don't get mint. It go together.
• 9:27
  > Justin>It just doesn't.
• 9:28
  > Harm>It's not quite apple for me either.
• 9:30
  > Justin>Yeah, I mean, on the. On the. I got the, uh, the pears on, and I get that pastry note, but this apple and mint thing just doesn't go well with me together.
• 9:39
  > Justin>They just don't.
• 9:40
  > Harm>You've never had apple pie a la mode with a sprig of mint?
• 9:42
  > Justin>No.
• 9:43
  > Harm>You've been sorely deprived.
• 9:45
  > Brent>His parents didn't like him.
• 9:47
  > Justin>I know that. It just didn't. It's just this one. I mean, it just wasn't working for me.
• 9:54
  > Bob>Justin, if you took all the desserts in the Ikea cafeteria and put them together, this would be the nose.
• 10:02
  > Harm>That's a very specific nose.
• 10:04
  > Brent>Yeah.
• 10:05
  > Harm>Wow.
• 10:05
  > Bob>It is, but that's what it is.
• 10:06
  > Brent>So it tastes like.
• 10:07
  > Harm>When was the last time you went to Ikea?
• 10:08
  > Brent>It tastes like donuts and swedish meatballs.
• 10:11
  > Harm>Okay?
• 10:11
  > Brent>That's what it was.
• 10:12
  > Bob>The desserts add the ginger cookies and their weird chocolate, unpronounceable swedish cookies.
• 10:19
  > Justin>You guys don't get the mint.
• 10:20
  > Maury>Huh? Huh?
• 10:20
  > Bob>Put it all together, and there it is.
• 10:22
  > Justin>Wow. It just pops. I mean, that's what pops the most.
• 10:24
  > Bob>There's a weird note on the palate. Like, I get, like, vanilla, and I get some, like, confectioner's sugar, and then something weird hits me and goes away. I don't know what it is.
• 10:35
  > Maury>Yeah, I agree with you. I think it's pleasant. It's light, it's middle of the road. It's not going to evoke a lot of big emotions in one way or the other, but it's very pleasant. It's very well made. It's easy drinking. There's nothing harsh. It's just, uh, I thought it was delicious. I mean, would I go out and run around trying to find it? No, but if somebody poured it over, absolutely. I wouldn't pour it out. I didn't drink every drop of it.
• 10:56
  > Bob>If you're really, you know, shopping at Ikea for some furniture in the middle of your journey, this was there.
• 11:01
  > Brent>It's like, okay, well, that's what happened to him.
• 11:04
  > Brent>His parents dropped him off at that little childcare place in Ikea, and they never came back.
• 11:08
  > Bob>Oh, yeah.
• 11:09
  > Brent>He was raised in an Ikea. Yeah.
• 11:11
  > Justin>Yep.
• 11:12
  > Maury>Yeah.
• 11:12
  > Justin>Ah.
• 11:13
  > Brent>Morris last name is Skjordborched, and you can put more together with one Allen wrench and four.
• 11:20
  > Justin>And four broken glasses.
• 11:22
  > Brent>Yeah. And he fits. And he fits in the trunk of your car.
• 11:24
  > Bob>If you hire the taskrabbit to install your furniture, you have a one in 300 million chance of getting morey to put your furniture together.
• 11:31
  > Brent>Oh, that's right.
• 11:31
  > Bob>If you get him, he's going to do a really good job.
• 11:33
  > Maury>That's right.
• 11:38
  > Brent>We're going to give the castle's curse 14 year old single malt scotch whiskey. Three sips.
• 11:44
  > Harm>Interesting.
• 11:46
  > Brent>So, that brings us to our next whiskey, and we're going to have, uh, harm tell us about that one.
• 11:52
  > Harm>Thanks, brob. I mean, Bob.
• 11:55
  > Harm>Uh, let's see.
• 11:56
  > Harm>Our next whiskey is, uh, Lochley, our barley single malt whiskey, 46% abv, or 90, uh, two proof, uh, rooted, uh, in scottish history. Robert Burns called Loch Lee his home throughout the formative years, from 1777 until his father's death in 1784. By day, Burns worked hard on the farm, and in the evening, he enjoyed the company of his friends debating at the bachelor's club in nearby Tarbolton. Lockleigh was a cattle farm when it was acquired by their current owners in 2006, extending some 222 acres. Barley from had historically been grown on the farm and, uh, largely as livestock feed. But in 2015, they embarked on a new experiment, growing 50 acres of malting M barley. This led to the idea of developing and operating a single malt distillery at Luckley. Construction got way under 2017, converting a former piggery and barn into the distillery and repurposing the cattle sheds into bonded warehouses. After securing their license, the distillery began production in 2018. And then they had been growing their barley, and I, the distillery team, has been skillfully, patiently making spirit. This expression is aged in a combination of first fill bourbon, Oloroso sherry, str casks, and is non shell filtered with no added coloring. And we're about to go into commercial. So, um. Um. Should I start talking about it?
• 13:17
  > Justin>Yeah, sure. Not.
• 13:19
  > Harm>The color is a very light straw, and we'll be back.
• 13:23
  > Brent>You screw it around too long.
• 13:27
  > Harm>And we're back and off the air.
• 13:28
  > Harm>Justin, you had a question?
• 13:30
  > Bob>So, I know what STP is, but.
• 13:32
  > Brent>What'S stringy toilet paper?
• 13:35
  > Harm>Yep.
• 13:35
  > Bob>Stone temple pilot.
• 13:36
  > Harm>Stone Temple pilot, sir. Come on.
• 13:38
  > Bob>Not your decade.
• 13:39
  > Brent>STR is a technique that was pretty much pioneered by the late doctor Jim Swan, which is shaved, uh, toasted recharge.
• 13:47
  > Brent>So they take used barrels, they put them on a machine that is basically like an inside lathe. So what happens is it spins around on the inside, takes off, maybe probably about three quarters, half an inch, maybe takes out the char and takes out a layer of the wood underneath the char, shaves them clean. Then they retoast and rechar the barrel so that they can reuse it. So what it does is it allows you to extend the life of that barrel, because the wood that's tired is really the wood that's closer to the surface. So that's what it is.
• 14:25
  > Brent>Cool.
• 14:26
  > Harm>So refresh. Barrels a la Jim swan, the shave, toast, recharging. A lot of people use that technique these days.
• 14:31
  > Harm>Yeah. But anyway, I said the color was straw. The nose, it's really warm. Like hay. Warm hay.
• 14:40
  > Harm>A little bit of, um, like pears and fruit roll ups. It's kind of weird, but without the acidity from the fruit roll up, more like a warm orange marmalade coming out. And I don't really love the nose. It's kind of weird.
• 14:52
  > Justin>And the nose is the best part of it.
• 14:54
  > Harm>Really?
• 14:55
  > Justin>Yeah.
• 14:55
  > Harm>I like the palette better and about to get to it. And to me, it was like, pears and bread and macadamia nuts.
• 15:02
  > Harm>Um, yeah, beautiful poached pears, a little bit of honey rye, and there's nuttiness there that's really gorgeous. I think I like, I like the palate better than the nose. You like the nose better than the palate?
• 15:19
  > Justin>And I'm coming to like the, the palette a little bit more. That sweetness, and I can't add a little bit of water. You know, it kind of, kind of softened it a little bit. Um, took away some of those.
• 15:30
  > Justin>Like, initially I had some, like, sharper notes that it were. I didn't, I didn't care for it as much. And now those have been toned down by some water. Um, I'm liking it more now than I initially did.
• 15:42
  > Harm>And I think it's got a nice, long finish with a lot of honey on it. Justin, what do you think?
• 15:48
  > Bob>So I thought that it was, like, a classic scotch nose profile and on the palette, just like a really nice basic.
• 16:06
  > Bob>A little bit of, you know, a little bit of heat on the end, but, yeah, subtle.
• 16:12
  > Justin>The air needed air and water for me, which I didn't have when I tried it the first time. And so, you know, the air, the water all, ah, coming into it kind of all improved it for me.
• 16:23
  > Harm>Imagine Brent trying to speed through a scotch tasting.
• 16:25
  > Justin>Mm hmm. What do you mean speed through it?
• 16:27
  > Harm>You went right through you.
• 16:30
  > Justin>I know I went through them all. Yes, I like this one. Um, no, I don't.
• 16:33
  > Brent>Like three and a half minutes he's done, and he's tapping his, but, yeah.
• 16:40
  > Harm>That'S good. We got curses from you and Princeton and Maury today. Maury, what do you think?
• 16:46
  > Brent>Wake up, Maury.
• 16:50
  > Brent>Wake up.
• 16:51
  > Bob>Maury loves.
• 16:53
  > Justin>Okay.
• 16:53
  > Bob>All right, next.
• 16:56
  > Justin>What are we gonna rate this one?
• 16:59
  > Brent>It's down there. Going to sleep on me.
• 17:02
  > Brent>I I love the pears on the nose on this.
• 17:06
  > Brent>And. And it is. It does have, like, a warm grass note to it. I mean, that's in their tasting notes, but it's absolutely there.
• 17:13
  > Harm>No, it, to me, it's. It's. Hey, it's not. It's not like, oh, it's not.
• 17:16
  > Justin>Hey, no, no.
• 17:17
  > Maury>Oh, grass. I agree with harm.
• 17:19
  > Harm>No, you think. You think that's freshly cut, warm grass.
• 17:24
  > Justin>It's not.
• 17:24
  > Harm>Hey, that's sauvignon I used to live on.
• 17:26
  > Justin>I used to live on hay fields up in Minnesota, and this is not.
• 17:29
  > Justin>Hayden, what is it? It's more towards the warm grass than it is.
• 17:33
  > Brent>Hey, well, would the, um.
• 17:35
  > Justin>Hay fields are. Hay fields are so unique. Hay fields are so unique when you. When you, you know, when you're cutting them and stuff. This is not anywhere near hay, okay?
• 17:43
  > Bob>It's like the weeds.
• 17:44
  > Harm>You all right, farm boy? You tell me what's up?
• 17:47
  > Justin>Yeah.
• 17:48
  > Brent>With water. I got a lot of. The orange came out.
• 17:51
  > Harm>Yeah, the orange is good with the water.
• 17:53
  > Justin>It's the water, like, just a couple drops of water. Really, like, softened it.
• 17:59
  > Harm>Wait, it woke the spirit up, too. It just did a really great job. I got more pears, but the orange came out with the water.
• 18:04
  > Brent>Yeah, I get. With the water. I still get the pears. It's like poached pears and syrup.
• 18:11
  > Brent>It's got that macadamia nut.
• 18:14
  > Justin>They have a tasting.
• 18:16
  > Harm>Oiliness on the palate of cream soda. I don't get that at all.
• 18:19
  > Justin>It's not like a cream soda. It's like, it's.
• 18:22
  > Harm>Yeah, I don't pay attention to other people's taste.
• 18:25
  > Justin>Right? No, but I'm just saying that they have it there, but it's like, you look for it and it's. It's not a cream soda, but it's kind of like a, uh.
• 18:31
  > Harm>Maybe cream soda.
• 18:33
  > Justin>I think that your. That orange note that you're coming out with, that you're thinking is what they consider is a cream soda. Maybe.
• 18:38
  > Harm>Maybe cream soda is different. Europe. Who knows?
• 18:40
  > Justin>I don't know.
• 18:41
  > Brent>Well, we're going to be giving the luckily, our barley single malt scotch whiskey a, uh, well deserved three sips.
• 18:47
  > Brent>Interesting. So let's have Justin tell us about our next whiskey.
• 18:52
  > Bob>So we're going to talk about Mortlache, which was the original name of the village now known as Dufton. It was also the name of a local abbey founded by St. Mulag. In the 7th century. Founded by James Findlater, or Findlater, Donald McIntosh and Alex Gordon in 1823, it was the first licensed distillery in Duffton. In 1831, it was sold to John Robertson, who then sold it to a and T.
• 19:23
  > Bob>Gregory the next year. In 1837, the Grant brothers of Glen Grant became part owners and cannibalized the equipment at Mordlach for their use in the distillery in Roths. In, uh, 1853, George Coe became part owner and took over the sole operation. George's son Alexander joined in 1895, and in 1897, he increased the number of stills from three to six.
• 19:53
  > Bob>In 1923, the distillery was sold to John Walker and Sons, which is known for Johnny Walker became part of the Distillers Company Limited DCL, which became Diageo. The 2.81 distillation process created by Alexander Coe nearly 200 years ago remains unchanged to this day. Known by all as the way. Only he knew why each of the six stills has a different shape and why the copper pipes are tangled in such a fashion for cutting and recutting the spirit. The wash from clear wort and long fermentation is split between three wash stills. The number three wash still and number three spirit still work in tandem as per normal. The low wine from the wash stills one and two is, however, is split into two parts. The first 80% of the run is collected as the charge for the spirit is still number two. The remaining 20%, called weak feints, forms the charge for the spirit still number one.
• 21:00
  > Bob>Known as the wee witchy.
• 21:03
  > Justin>Wee witchy.
• 21:04
  > Harm>Wee witchy.
• 21:06
  > Bob>This distills the weak feints three times, with only the heart of the final run being collected. It all adds up to the new make.
• 21:14
  > Bob>Stewart having been distilled 2.81 times because three times would be too much.
• 21:20
  > Harm>That would make it irish. We don't need that, right?
• 21:23
  > Harm>This is scotch.
• 21:25
  > Bob>It's not scottish.
• 21:26
  > Justin>Is crap.
• 21:27
  > Harm>Exactly.
• 21:28
  > Bob>The mortluck twelve year single malt scotch whiskey is 43.4% alcohol by volume, or 86.8 proof. This expression has been double cask matured in both european and american oak to enhance the distinctively rich and robust character that makes Mordlach whiskies legendary. So, on the nose I got oak and another kind of wooden.
• 21:58
  > Bob>I got some, um, burnt caramel and some bright berries. On the palate I got brown sugar, dark luscious chocolate, cherry jam and light tobacco. And the finish I thought was sweet. What did you think, Bob?
• 22:21
  > Brent>Well, um, I think it's got a light sandalwood note to it on the nose.
• 22:28
  > Justin>That's all I get is the sandalwood on the nose.
• 22:30
  > Harm>You guys don't what sandalwood is. Sandalwood is much more fragrant than this. No, this is more musty.
• 22:37
  > Brent>Schmuck.
• 22:38
  > Maury>Anyway, army's right.
• 22:40
  > Brent>Sandalwood, like white oak on the palette.
• 22:49
  > Bob>Mmm.
• 22:53
  > Brent>It's got a light sweetness to it.
• 22:58
  > Brent>Little hint of like, milk chocolate.
• 23:03
  > Brent>Yeah. Pretty dream. What did you think, Brett?
• 23:06
  > Justin>Well, in the 7 seconds I gave to it, I, uh, gave it a full 7 seconds. I gave it a full 7 seconds. No, on the palette. On this, like I said, on the nose, all I got was that sandalwood. Just like a, it's just like a, just a light sandalwood note. It's the only thing I can get off the palette. And on the, I mean, on the nose and on the palette, I got a little bit of, um, a little bit of berries to it, um, and a little bit of bitterness to it. I just, it just wasn't, wasn't on my, uh, my radar palette wise.
• 23:42
  > Maury>So I thought it was pleasant.
• 23:45
  > Maury>I thought it was easy drinking. I mean, it didn't excite me.
• 23:48
  > Maury>It didn't disappoint me. It wasn't offensive.
• 23:51
  > Maury>It was just there. It was nice. It was pleasant. It was easy drinking. I agree with a lot of the comments the guys have made. Uh, I wouldn't pour it out.
• 23:59
  > Justin>Yeah.
• 24:00
  > Harm>I'm disappointed by this. And you know why? Because I've taken.
• 24:02
  > Maury>Because you're a proof hound.
• 24:04
  > Harm>No, it's not because I'm a proof hound. I've had Mortlock twelve, and this does not taste like normal mortlock twelve.
• 24:09
  > Harm>They gave us these tiny little sample bottles. I question what we got in this bottle. Well, because the mortlock twelve I've had, I have a bottle open right now at my house. This doesn't even taste like it. There is no sandalwood here. That's their tasting note.
• 24:23
  > Brent>Uh, interesting how he has it, but he's never brought a single sample to the show. Just saying.
• 24:27
  > Harm>Have you asked for one? You've got a million whiskeys you haven't opened yet.
• 24:30
  > Maury>Were you praying? Please.
• 24:31
  > Harm>Why am I bringing beach to the sand, Bob? Why am I bringing beach to the sand? To the beach?
• 24:36
  > Justin>Beach to the sand.
• 24:37
  > Harm>Yeah, sand to the beach.
• 24:38
  > Justin>Why am I bringing beach to the sand?
• 24:39
  > Harm>I've been drinking, gentlemen.
• 24:41
  > Justin>I'll tell you what.
• 24:43
  > Harm>Why am I gonna bring sand to the beach? You got more whiskey than I can shake a stick in.
• 24:47
  > Brent>Somebody has to find it, I guess.
• 24:49
  > Harm>All right. You know, I, we, I should bring another mortluck I don't like this sample of mortlock. I think it's off. Uh, and I got some chocolate. I got some toffee, and it's okay. It's just okay.
• 25:01
  > Brent>It's funny. The Morlock thinks you're off.
• 25:02
  > Harm>I'm just saying there's better Morlock out there.
• 25:05
  > Brent>What do you think, Justin?
• 25:07
  > Bob>I think the warlock's right and that harm is off.
• 25:09
  > Brent>Yeah, I'm with. I'm with the Morlock. I think it's.
• 25:12
  > Maury>You know, as much as I hate to support harm eat.
• 25:14
  > Harm>There's no shadow.
• 25:15
  > Maury>I really hate supporting harmit.
• 25:18
  > Maury>Sorry. Uh, uh, you can edit. You can bleep me out. Harm, I think you're spot on. You're freaking spot on, harm. I don't know why they're picking on you today. I love picking on you, but this is not the time. It's not the time.
• 25:32
  > Brent>You're right.
• 25:33
  > Maury>It's just. Okay.
• 25:35
  > Harm>It's just okay.
• 25:36
  > Justin>Okay. Well, what are we gonna give this one?
• 25:37
  > Brent>Well, we're gonna give the Mortlak twelve, three sips.
• 25:41
  > Harm>Interesting.
• 25:43
  > Brent>So that brings us to our next one. We're going to have Brent tell us about that one.
• 25:47
  > Justin>I spent more time on this one, people. So this is the Mortlock 16 year single malt scotch whiskey, 43.4% abv, or 86.8 proof. This single malt scotch whiskey is inspired by the iconic and rewarding first bottling of the 16 year old. Released in 1992, it has been matured in only sherry casks to him to impart rich, fruity, and fragment notes atop its beastie complexity. Synonymously with mortlock. So sorry. Sorry. I was getting to the nose on this one.
• 26:30
  > Bob>I write the words.
• 26:31
  > Brent>I can't make him pronounce that.
• 26:33
  > Justin>No, I. This is why you had me. Because I can't pronounce anything.
• 26:39
  > Justin>It's complexity.
• 26:42
  > Justin>Okay. So I get a lot of fruits on the nose. And I get, uh. I get.
• 26:49
  > Justin>I get like. Like brown like dirt. Like, you get that dirt smell. I get that. You know, you're planting. You're planting flowers in your backyard to call it earthiness. Well, it's. It's like if you just planted fresh flowers, you put some. Some, uh, uh, some dirt in your backyard. That's what you smells like.
• 27:05
  > Harm>Does this smell like fertilizer to you?
• 27:06
  > Justin>No, not fertilizer. Dirt smells like dirt.
• 27:09
  > Harm>Freshly turned.
• 27:10
  > Justin>Yeah. So on the palate, I got.
• 27:13
  > Justin>I got. I got some, uh, potting soil.
• 27:16
  > Justin>Yeah. Fruits. I got honey.
• 27:19
  > Justin>Um, a little bit of sweetness. Um, I guess that comes from the. From all these fruits, it's, it's very pleasant on the palette. I actually like this one. This is a nice one. I don't, I don't think it's overly sherry. You know, they, the sherry cask. I don't think it's overly sherry cask.
• 27:35
  > Harm>This is balanced.
• 27:36
  > Justin>Very well balanced.
• 27:37
  > Maury>I thought it was really well balanced.
• 27:38
  > Harm>Yes.
• 27:38
  > Maury>I thought this was really pleasant. It was a step up from the previous one.
• 27:41
  > Justin>Exactly. The last one, I was not careful.
• 27:44
  > Maury>This was just pleasant, easy drinking. Very much. Uh, you can definitely drink it all day long out by the pool, in the house, by the fire. It's just, it's delicious.
• 27:55
  > Justin>Yeah, this one is very enjoyable. I, you know, as a, um, as a bourbon drinker, this is an enjoyable scotch whiskey. What do you justice?
• 28:04
  > Bob>I wish I had a Connecticut shade rapper rapper cigar too.
• 28:10
  > Maury>Why do I know he was going to talk about a cigar?
• 28:14
  > Bob>You know, it just begs for it. You get these, like, subtle tobacco notes. You got these really sweet notes. Just going to balance with light stick.
• 28:23
  > Harm>I'm not a big smoker like you, but I kind of agree. I'll do maybe one cigar every three months these days.
• 28:28
  > Brent>Yeah.
• 28:29
  > Bob>If you're gonna do the one, this is the, uh, light one. Like, I wouldn't pair with a maduro or something dark, but something light. This is great.
• 28:38
  > Harm>I think the fruit would be a good fruit. Would be a good counterpoint to a dark scar now.
• 28:42
  > Brent>Yeah.
• 28:43
  > Bob>I mean, if you can get some, like, a jar of blueberries and a, uh, Connecticut wrapped cigar, and this year you're gonna be in heaven.
• 28:51
  > Bob>Uh, well done.
• 28:53
  > Brent>I think it's got a really pretty nose.
• 28:57
  > Maury>There's a lot of involved in the glass.
• 28:59
  > Brent>It's a lot of sweeter fruit on this.
• 29:01
  > Harm>Yeah, it did get better. Right, Marie?
• 29:04
  > Harm>I just agree with Mori.
• 29:06
  > Brent>I mean, there's pears and you owe.
• 29:08
  > Maury>Me harm, just don't you out of the basement.
• 29:13
  > Brent>And I I see where he's coming at with that sort of earthiness. It definitely has an earthiness to it.
• 29:18
  > Harm>It, yeah.
• 29:23
  > Maury>But it's not overly earthy or any direction. It's just very balanced.
• 29:27
  > Brent>But it's got a nice, it's got a nice backbone to it on the palate. There's definitely old leather in there.
• 29:34
  > Brent>Definitely still get the stone fruit in there.
• 29:37
  > Brent>It's got a honey sweetness, like a honeysuckle sweetness to it. It's got a really nice round mouthfeel. Coats the whole pallet. The front, the back, sides.
• 29:51
  > Brent>Yeah, I mean, it, it's a lovely dram. I definitely enjoyed this one. So.
• 29:57
  > Brent>So we're gonna be rating the Mortlak 16. Uh, um, three sips.
• 30:03
  > Harm>Interesting. I think it deserves higher.
• 30:06
  > Brent>So do I. Yeah.
• 30:07
  > Maury>I really thought that after being in the glass, I might have given it a four.
• 30:10
  > Harm>Now there. Yeah. There's a reason we didn't give it four sips is because a couple people here were like, no, but early on.
• 30:17
  > Maury>It was not great. It really beautifully matured in the glass.
• 30:22
  > Harm>Should we just give it four sips? Yeah.
• 30:25
  > Brent>Four sips.
• 30:25
  > Harm>Classified. There you go.
• 30:27
  > Harm>Uh, Mario, you want to.
• 30:30
  > Maury>Why? Um, not harm. Thank you.
• 30:33
  > Maury>The last and final whiskey friend, Mortlock, is the 20 year single malt scotch whiskey. Clocking in at 43.4% abv, or 86.8 proof. It is a selection of their very best single malt scotch whiskey matured for a minimum of 20 years to tame the beast of Dufton into smooth submission and mellow complexity.
• 31:03
  > Brent>Wow.
• 31:04
  > Maury>So, with that prelude, I will say it's got a similar color of deep, uh, copper or bronze. It's got a beautiful nose. The nose is really, really inviting on the palate. You're definitely getting some of that, uh, oiliness, some citrus wood spice, a little barbecue note, a hint of some jamminess, uh, cocoa nibs. This is really a lovely dram.
• 31:30
  > Maury>I think this is, uh, quite a step up. I'm sure it's a big step up in price at 20 years, but it's really delicious. It's not for the faint of heart, but this whiskey, again, you must be patient. It was a, ah, three when I poured it.
• 31:44
  > Maury>It's definitely improved and it's evolved and really just coming to his own after about 40 minutes in the glass.
• 31:53
  > Maury>Justin, what do you think?
• 31:54
  > Bob>So, I think this is an interesting example of the oldest scotch on your shelf is not always the best one. While the 20 year was excellent for the my money and not knowing what any of these costs I would get for the 16, really just for the.
• 32:11
  > Justin>Very pair, you'd have to know what it costs. So to judge it like that, uh.
• 32:16
  > Bob>Well, you know, the 20 is going to be more than the 16, and I'm not paying more for the 20 when I like the 16 better. And we'll be back.
• 32:25
  > Brent>Hey, and we're back, and we are sitting here discussing, uh, the Marlock 20 year old single malt scotch whiskey. Justin was just finishing up his thoughts on it.
• 32:36
  > Bob>So this 20 year was really pleasant. You know, had a lot of nice notes and stuff, but sixteen's just had more note separation and more intense notes.
• 32:47
  > Bob>Um, but if they don't have the 16, you have the 20, and you're not worried about budget, go for it. It's good. Would you think?
• 32:57
  > Justin>Um.
• 32:57
  > Harm>I mean, I I don't know what your budget is. I still like the 20 better than the 16. It's. I understand you're saying value wise, the 16 is the sweet spot.
• 33:06
  > Maury>No, we weren't really talking value.
• 33:08
  > Bob>It's tasty.
• 33:09
  > Harm>No, I like the 20 better. I really do.
• 33:12
  > Harm>It's good. I mean, I get all that dried fruit on the nose. There's lavender and apricot and apple and, uh, a little bit of wood there. Um, some beautiful old oak and tobacco. Um, the palette is oilier than the 16. It's heavier, much thicker palette. This is the style I like better, because the palette changes everything for me. Uh, the chocolate is there. You said cocoa nibs mori.
• 33:38
  > Maury>Yeah, but, I mean, the palette is interesting, but I just thought it was a little lighter, and it kind of, it was slighter.
• 33:46
  > Harm>I'm sure you didn't mix up the samples. The 20.
• 33:49
  > Brent>Mix them up.
• 33:50
  > Justin>Yeah. Yeah. I definitely enjoyed this one more. This one had. This one had a lot more character to it. A lot more, uh, like a depth to it. There was. I got that. I got that tobacco on the nose. I got.
• 34:02
  > Justin>I just. I just kind of picked up a lot more flavor on the palate.
• 34:05
  > Harm>Finish goes on forever. I just had a sip of water after sipping the whiskey, and I still taste that whiskey shining through.
• 34:12
  > Justin>Ah. Beautifully.
• 34:13
  > Bob>That's why I love the shows. We have a diversity of palates in this show, and we're always wrong. Yeah, I'm always wrong, and that's fine.
• 34:21
  > Justin>All right, all right.
• 34:23
  > Brent>Just say the right thing.
• 34:24
  > Harm>Say the thing I want you to say.
• 34:26
  > Bob>But I love that we taste different stuff, right?
• 34:29
  > Justin>Oh, for sure.
• 34:30
  > Bob>I love this. If we all agreed and everything, what a boring show would be, but I'm glad we don't.
• 34:37
  > Brent>Well, it's all fine. You're just all idiots, and you know what you're talking about.
• 34:40
  > Justin>You're all wrong.
• 34:40
  > Bob>Yeah, fair enough.
• 34:42
  > Brent>This is.
• 34:43
  > Harm>You're here for comic relief.
• 34:44
  > Brent>It's got a beautiful, fair enough. I am comic relief. It's got a beautiful nose. That dried fruit, like old tobacco leaf.
• 34:59
  > Harm>Mhm.
• 35:02
  > Brent>And the thing that I like most about it was the viscosity of it. It's almost like a Campbell tone. It's that thick kind of viscous.
• 35:11
  > Harm>It's surprising they get so much viscosity after doing almost a triple distillation. The 20 years in the wood must be what's counteracting it. Yeah, it's just, it's 2.1812.1.
• 35:21
  > Justin>Yeah, yeah.
• 35:22
  > Brent>Not true. So, you know, 2.8159 slash b, right. Square root of PI. It's.
• 35:29
  > Bob>I was thinking of pie.
• 35:30
  > Brent>It's. You're always thinking of your eye.
• 35:35
  > Bob>Yeah.
• 35:36
  > Brent>I could hit him in the face with a bat and he'd go, mmm, pie.
• 35:39
  > Bob>Yeah, yeah, yeah.
• 35:41
  > Brent>It's got a great coat to it. It's got a thickness to it, and it stays with you. You know, that that. That feeling, that.
• 35:49
  > Brent>That. That oiliness.
• 35:51
  > Harm>This girl is real with you two c's.
• 35:53
  > Brent>Yeah, definitely.
• 35:54
  > Bob>Definitely.
• 35:54
  > Brent>Uh, an interesting whiskey. I would not kick it out of bed.
• 35:57
  > Brent>So we're going to be giving the Mortlak 20 year old single malt scotch whiskey a well deserved forceps.
• 36:05
  > Harm>That's classic.
• 36:07
  > Brent>So that brings us up to our next whiskey, which, uh, is from Bunromak. So the Benromak distillery was founded in 1898 by Duncan McCallum and Fw brickman. Uh, distilling began in 1900, but due to the collapse of the Scotch whiskey industry, they didn't really start distilling in earnest until, um, they basically did it for 1900 for that year and then closed at the end of the year. Uh, the distillery was acquired by Harvey McNair in 1911, and they ran it until it was closed as a result of World War one, when everything was shut down to make ethanol for the war effort. At the conclusion of the war, the distillery was sold to Ben Romak Distillery Limited and was operated by this company until 1925. In 1938, it was sold again, this time to Associated Scottish Distilleries Limited and was later acquired by the Scottish Malt Distillers Limited. They updated the facilities in the late 1960s and continued to operate distillery until 1983, when it was again closed. Gordon and McPhail acquired the property in 1993 and modernized distillery and reopened it in 1998, with none other than Prince Charles officiating at the grand reopening.
• 37:25
  > Brent>So what we have here is the benromakhdev, a single malt whiskey, uh, polish wood, single, uh, cask 768. So this limited edition single cask release was matured in specially sourced polish oak. Uh, polish oak has long been known for being a great oak for whiskey maturation due to its strength and the thickness of the wood and the depth of character that it brings to the flavors. So.
• 37:57
  > Harm>It'S 59.4% abv, which you forgot to mention.
• 38:01
  > Brent>That's what makes it good.
• 38:03
  > Harm>Yes. Proof I'm here.
• 38:04
  > Brent>It's got a nice copper color to it.
• 38:10
  > Brent>It's definitely got a different nose.
• 38:13
  > Maury>It's definitely got a big body. It's got a lot going on.
• 38:17
  > Brent>And it's grown in the glass since I poured it, for sure.
• 38:23
  > Brent>Yeah, it's. It's. I'm trying to place that smell.
• 38:26
  > Harm>It's raisins and apricots to me.
• 38:29
  > Brent>Yeah, there's definitely a raisiny note to it, but the wood that I'm smelling like a.
• 38:33
  > Justin>It's almost like a burnt raisin, though, but not like a regular.
• 38:36
  > Bob>Smells like home Depot.
• 38:38
  > Justin>Like, uh.
• 38:39
  > Harm>What?
• 38:40
  > Bob>When you walk into Home Depot, that's what it smells like.
• 38:43
  > Harm>It's not that woody. Yeah, the raisins aren't there. There's apricot there. There's pear there.
• 38:49
  > Harm>But, like, what you said. You said, uh, like stewed raisins, almost.
• 38:52
  > Justin>Yeah. Uh, burnt.
• 38:54
  > Harm>Like little.
• 38:55
  > Justin>Yeah, yeah, like it's.
• 38:56
  > Harm>Yeah, like. Like a bread pudding. When the raisins are in the bread pudding, it's like that.
• 39:02
  > Maury>Yeah, but it's got a lot going on. It's a lot of interesting flavors.
• 39:06
  > Justin>The initial. The initial thing, when I put this, when I tasted this is a, uh, kind of off putting to me, but when you added some air and some water to it, you come back to it. It's. It's.
• 39:16
  > Harm>I haven't had water yet. Try that.
• 39:18
  > Justin>Yeah.
• 39:19
  > Brent>This one's changed significantly.
• 39:21
  > Justin>Very much so. It's changed a lot. I was like. My first thing was, like, with water. Okay. I'm done with polish after that.
• 39:28
  > Brent>And I'll tell you, the finish on this thing just goes on and on and on and on.
• 39:34
  > Harm>And that's. Water brings out more. The sweetness.
• 39:36
  > Justin>Very. It's very mid palate. Um, just. But covers your entire mid palate.
• 39:41
  > Harm>Yeah.
• 39:42
  > Justin>And I. At first. Yeah, at first, I was like polish oak. Okay. I don't like this.
• 39:47
  > Brent>I got the spice in front, but. But literally the entire tongue tingling.
• 39:52
  > Harm>When I first tasted it, it was bitter.
• 39:54
  > Brent>Right? Helped.
• 39:56
  > Maury>And the water, now, the water really, really evolved.
• 40:02
  > Maury>Mmm.
• 40:03
  > Bob>I thought the air was great. When I put water in it, it killed it for me.
• 40:06
  > Harm>You put too much water, dude. Come on. Drops. I did a drop and put a little bit more. Maybe. It's not gonna half drop.
• 40:13
  > Bob>Well, can't do that now.
• 40:16
  > Brent>Pull it back out.
• 40:17
  > Justin>You can add more. You can add more bourbon, and we're scotch.
• 40:21
  > Bob>I mean that. Yeah.
• 40:23
  > Brent>Yeah. If you put more whiskey in, and I'm sure it'll get better.
• 40:25
  > Justin>Right?
• 40:25
  > Brent>That's pretty much how life is. Life has always worked that way. For me, if I add more whiskey, it makes life much more interesting.
• 40:32
  > Bob>And thanks to the generosity of Benromak, I can do that.
• 40:35
  > Harm>They actually send us a whole bottle.
• 40:37
  > Bob>So I'm gonna fix this thing.
• 40:38
  > Harm>Unlike some people who send us little tiny ones, we got a dole out, like we're parsing, uh, out, like vaccine.
• 40:45
  > Brent>Yeah, I noticed. I noticed a guy who complains about his guy who takes the biggest share of the small bottles, right?
• 40:49
  > Justin>Left me the little.
• 40:50
  > Brent>And you got, like, so little amount.
• 40:56
  > Harm>Number six.
• 40:56
  > Brent>Yeah. Okay.
• 40:57
  > Harm>This is the one with the full bottle.
• 40:58
  > Brent>Mm hmm.
• 40:59
  > Bob>And now we enter into whiskey court.
• 41:04
  > Bob>The plaintiff, we have Bob.
• 41:06
  > Brent>What does judge say?
• 41:08
  > Bob>We have Harmeet.
• 41:10
  > Brent>I have a stick. He loses.
• 41:15
  > Brent>Uh, so, um, what'd you think, Maury?
• 41:18
  > Maury>Well, I liked it. As I said, I've inject, interjected a few comments along the way. I thought it was pleasant. I thought it had a beautiful mid palate. Air helped it. A little bit of water really helped it bring out some of the sweetness. I thought it was delicious. I thought it was a beautiful all day, you know, kickback at the. The pool, catch some rays.
• 41:36
  > Harm>It's not an all day. This is proof is too much for me.
• 41:38
  > Harm>For all day. You are a lush.
• 41:42
  > Justin>You're a wimp.
• 41:43
  > Harm>That's all.
• 41:43
  > Maury>Come on.
• 41:44
  > Harm>Hard table. They're all lushes.
• 41:49
  > Justin>This is from the guy that said he drank our bag.
• 41:51
  > Harm>It's close to 120. I can't be. I can't be. Well, it was art bag day. I had to drink our bag for 8 hours.
• 41:58
  > Justin>Right? I mean, and that's the same guy that says we can have an old j sipper.
• 42:01
  > Harm>Mm hmm. You can have it all day sick. Or you can, but not this. There's not 120 proof. If, you know, if you're gonna make a cocktail out of this, maybe it's.
• 42:09
  > Bob>A good thing harmeets are professional, because no one could sip 8 hours of our bag unless you're a professional.
• 42:15
  > Harm>Yeah, you have to. Yeah, we had food, too. Those food games, t shirts, whatever.
• 42:21
  > Justin>Games.
• 42:22
  > Bob>But was there a wet t shirt.
• 42:24
  > Harm>Contest when I got home?
• 42:26
  > Bob>Okay, excellent.
• 42:27
  > Harm>Yeah. See, I talked. I talked my wife into staying up late. That's why I'm hurting today.
• 42:31
  > Justin>Uh, she decided she did not want to see him in a wet t.
• 42:35
  > Bob>Shirt, and that ended the night I lost the contest.
• 42:42
  > Brent>Let's see what Fred Sanford has to say. What do you think, Fred Sanford?
• 42:46
  > Justin>You're a drunken lush. There you go.
• 42:48
  > Brent>That's what Fred says.
• 42:50
  > Harm>All right, just give us a rating. Let's move on.
• 42:52
  > Harm>Man, we gotta talk about the next.
• 42:56
  > Harm>We got two more to go today.
• 42:59
  > Justin>Yeah, I'm good. One way or another, it's good.
• 43:02
  > Brent>All right.
• 43:02
  > Justin>You know, whether you give it a one or a two, we're gonna give.
• 43:05
  > Brent>The Ben Roma single malt polish wood four sips.
• 43:09
  > Justin>It was. It was very well.
• 43:11
  > Harm>I agree.
• 43:12
  > Justin>Well, it went from a three to a four. I was. I, uh, agree with that.
• 43:15
  > Harm>It definitely went to a four for me, too. All right.
• 43:17
  > Bob>I mean, it's a single Cas scotch. That's pretty rare. We haven't really highlighted that, but.
• 43:23
  > Harm>Yeah, we did.
• 43:24
  > Bob>You know, that's a good thing.
• 43:26
  > Harm>Well, speaking of rare, their next whiskey is the Benriach. 40 year old single malt. Uh, scotch whiskey, 43.5% abv, or 87 proof. Why is it so low, guys? 40 years old.
• 43:39
  > Justin>So you can sip it all day.
• 43:40
  > Harm>So you can sip it all day. If you can afford to sip this all day, more power to you. I was gonna say, can I come on your yacht?
• 43:49
  > Harm>Anyway. The Benriach was established in 1807 by Robert Burns. Unfortunately, only two years later, the Patterson's whiskey crash of 1899 caused many distilleries to close, Benriach being one of them. It remains silent until the first half of the 20th century. Being used as a floor malting facility, it was reopened in 1965 by glen Levitt Distillers, who operated until selling it to the Seagrams company in 1978. Seagram's band began processing whiskey using peated barley and operated distillery until 1998, when it's closed again in 2003. It was purchased by Billy Walker, who ran the distillery until it was sold in 2016 to Brown Foreman.
• 44:30
  > Harm>The lovely people own Jack Daniels. The people who, um, arouse Maury over there so much.
• 44:35
  > Harm>Foreman was, uh, they who brought the, uh, they brought in Doctor Rachel Berry, who we love.
• 44:41
  > Harm>She is magic as their master. Brenda, she took three years just to get rid of the bad with the bad barrels.
• 44:48
  > Brent>Evan, one of the finest palates on earth.
• 44:50
  > Harm>Yes. To create this expression, Doctor Barry used whiskeys matured for over four decades in ex bourbon and port casks. The 40 is said to be one of the oldest peded malts to be released from a speyside distillery. The color is a beautiful dark amber with reddish glints. The nose raisins and a little bit of heat, which was surprising to me at 87 proof. That was before the air got to it. Now, with air, it's gorgeous. It's surprisingly gorgeous. I mean, it's.
• 45:19
  > Brent>It's just gotten better.
• 45:20
  > Harm>It's raisins and plums and cherries and cedar, uh, and some little bit of chocolate on the palate. It's all about stone fruit. And, uh. Hold on.
• 45:36
  > Harm>I just killed was the last. Last bit was in my glass.
• 45:39
  > Harm>Oh, my God. It's just dark chocolate, plum and nuts. And the finish is infinite. And it's oily and rich and, um. Thank you, doctor. Barry.
• 45:52
  > Justin>Yeah, I got that chocolate right off the bat on the palate, the chocolate and then those. Those plums, it's. You know, I definitely enjoyed this one the most out of any of the ones we have on the table today, and it was my favorite.
• 46:06
  > Harm>So how can you say no to a great four year old whiskey? I mean, there's overdone whiskeys that they get too woody. This is not. This is beautiful.
• 46:14
  > Justin>No, this is a nice one. Justin, what are you thinking about?
• 46:16
  > Brent>This.
• 46:18
  > Bob>I'm going to be thinking about it for a long, long time.
• 46:21
  > Bob>I enjoyed it. It's approachable. It's complex. It's the bomb. What'd you think?
• 46:29
  > Maury>No, I agree.
• 46:30
  > Brent>He started it.
• 46:31
  > Maury>It's delicious. It's got all the things you guys have said.
• 46:34
  > Maury>It's got years and years and years of history. It's fantastic. If you see it, try it, buy it, try it.
• 46:41
  > Brent>If you have the means, I highly recommend you buy a bottle. It is. Again, it's Rachel Berry.
• 46:47
  > Brent>That's all you need to know. It's a 40 year old whiskey that was put in the bottle by one of the best tasters on earth.
• 46:53
  > Harm>So I have her 25 and 30 in the shop, but I don't have the 40. I don't think we got much in Florida. I'll try to get some.
• 46:59
  > Brent>We're going to give the Ben Riok, uh, the 40 single malt scotch whiskey a well deserved five sips. Oh, my goodness.
• 47:07
  > Brent>So that brings us to our last whiskey. We're going to have Brent tell us about this one.
• 47:11
  > Harm>Save the best for last, Brent.
• 47:12
  > Justin>Yes, I know. So this is a smokehead tequila cask terminato isla. Single malt scotch whiskey, 83% abv and 86. 86 proof.
• 47:23
  > Justin>So the, um, this one has a special glass that was made in partnership with the renowned glass blower Elliot Walker. He was a series two winner of the hit Netflix show blown away to rethink drinking and creating the original glass blown drinking vessel. So the result, the smokheads mind blowing new glass, which they put in, give to me, which covers your nose, covers your mouth, you can drink it.
• 47:47
  > Maury>Gas mask?
• 47:49
  > Justin>Yeah, kind of like a gas mask mask. It's a peat mask.
• 47:52
  > Justin>So you, uh, do get smoke on this one.
• 47:54
  > Justin>And initially, I got a little that. That hint of tequila and stuff, but it's kind of blown away after sitting around a little bit. And now it's come to a nice, uh, uh, a nice islay whiskey that's, uh, you know, a little pleasant to drink. I actually like this one of the smokiness that we had for many of them.
• 48:12
  > Maury>So how much did Bob pay you to say that?
• 48:14
  > Justin>Well, you guys promised to untie me if I said it correctly.
• 48:18
  > Bob>I'm still thinking about it.
• 48:19
  > Maury>I'm still thinking about untying.
• 48:21
  > Brent>He's got that glass strapped to his face. He's loving it.
• 48:23
  > Maury>Those are the leather straps that hold it in place.
• 48:27
  > Brent>What'd you think?
• 48:27
  > Harm>Arm. Um. It's beautiful. This is. This is.
• 48:31
  > Harm>Reminds me of a khalilah. They don't tell. They don't tell us it is, but I'm guessing it is. Butterscotch smoke on the nose.
• 48:36
  > Harm>On the palate. It's too light. It's watery.
• 48:39
  > Maury>It's very watery on the palate, but.
• 48:42
  > Brent>It'S got a great nose. So we're going to be giving the smokehead tequila cast terminato eyeless, single malt scotch whiskey. Well deserved. Three sips. Interesting.
• 48:52
  > Harm>I wish I was a protest. I wish. I wish the palate matched the nose.
• 48:57
  > Brent>You're right.
• 48:57
  > Maury>The palate didn't match the nose. Harm, you're actually right.
• 49:01
  > Brent>That's all the time we have today. I want to thank our host for joining us today. Thank you, Brent.
• 49:05
  > Justin>Thank you. Please untie me.
• 49:08
  > Brent>No, thank you, Maury.
• 49:11
  > Maury>Always a pleasure to be in the damp, dark, wee basement.
• 49:16
  > Brent>Thank you, Justin.
• 49:17
  > Bob>Thank you. The glass helped us comply with the Geneva Convention, so we're not torturing you officially.
• 49:23
  > Brent>And thank you, Harm.
• 49:24
  > Harm>I want to thank doctor Rachel Berry for sending us a sample of the 40 year old Benriach. And thank Bob for getting it for us.
• 49:31
  > Bob>Thank you, Bob.
• 49:32
  > Brent>Just thank Doctor Rachel. She's the one that put it in the bottle.
• 49:35
  > Brent>So again, our hero. So for sips, suds and smokes, this is made man. Bob, we thank you for joining us. Remember, life is too short to drink bad whiskey.
• 49:44
  > Brent>And boy, that 40 sure isn't bad.
• 49:49
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap tapity the subscribe button.
• 49:57
  > Brent>Give it a little tappy. Tap tap tap a roo.
• 50:01
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• 50:58
  > Brent>This has been a one tan hand production of sips, suds and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys. We'll see you all next time.