Latest / Sips, Suds, & Smokes / That new round bottle is SO innovative

Transcript

That new round bottle is SO innovative · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds and Smokes.
• 0:03
  > Brent>Whiskeys we are going to be discussing today are Yellowstone, Kentucky straight bourbon whiskey finish and toasted staves. Luxrow four grain double single barrel bourbon.
• 0:17
  > Brent>Davies County, Kentucky Straight Bourbon whiskey medium toast finish, barrel Bourbon Foundation Hirsch, the single barrel double Oak Bourbon release number two, Angels Envy cast Strength Bourbon 2023 release. Angels, um, Envy cast Strength Rye 2023 release.
• 0:38
  > Brent>This is the first ever limited edition cast Strength Rye. So they've always done the limited editions cast strength bourbon, but this is the first release of the Rye and the Remus Gatsby Reserve 2023 release.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Cause that's where the good stuff is. It sits suds and smokes with your smokin boast, the good old boys.
• 1:49
  > Announcer>And now it's sippin time.
• 1:56
  > Brent>Hey. Yes, it's sippin time again. Welcome to this sips episode where everything good and life is worth discussing. We are the best thing on at.
• 2:04
  > Justin: 02>00 a.m. that's a fact. You know why?
• 2:06
  > Brent>Why?
• 2:07
  > Justin>They got family affair on Jody, Buffy, Misses Beasley. Nobody wants that, Mister French.
• 2:12
  > Justin>Yeah, nobody wants that.
• 2:14
  > Brent>Mister French, uh, was awesome.
• 2:16
  > Bob>I'd watch family affair over us, but that's just me.
• 2:19
  > Brent>Yeah, what's wrong with family affair?
• 2:22
  > Justin>Don't be a hater.
• 2:25
  > Brent>Oh, my God. The one person I thought would always. So he's a hater.
• 2:30
  > Brent>Okay, that's fine.
• 2:32
  > Bob>He resembles one of the characters too much.
• 2:34
  > Brent>Mister French.
• 2:35
  > Justin>Mister French.
• 2:37
  > Brent>He just wishes he looked that good in a suit. Mister French was a gentleman's gentleman. So was made man Bob. And joining to me today are made man Brent the hater.
• 2:47
  > Justin>But happy to be here nonetheless.
• 2:51
  > Brent>And made man more.
• 2:52
  > Maury>Good morning, Viet. I'm gentlemen, and, um, I use the term loosely and.
• 2:58
  > Brent>Good old boy Jess.
• 2:59
  > Bob>Good morning. Still glad to be here in the dark.
• 3:03
  > Bob>May I? My eyes never adjust to the light.
• 3:06
  > Brent>You're like one of those trout that lives in a cave. You just swim around.
• 3:09
  > Brent>Do you bump into stuff?
• 3:10
  > Bob>I'm translucent.
• 3:11
  > Brent>There you go.
• 3:11
  > Bob>That's why I have to stay in the cave.
• 3:16
  > Maury>Puts a new spin on the word translucent.
• 3:18
  > Brent>Yeah. I can hold him up to a 60 white bulb and see his insides.
• 3:22
  > Bob>Right? Makes Morris job easy. Doesn't have to do x rays or ct scans like one of those little.
• 3:28
  > Brent>Lizards you can, like, see their heart beat, right?
• 3:31
  > Bob>Just look.
• 3:32
  > Maury>I like it.
• 3:32
  > Brent>There you go.
• 3:33
  > Bob>Yeah.
• 3:35
  > Brent>I, uh, see 238 already in the toilet.
• 3:38
  > Brent>Well, our sip segments are all about wine, distilled spirits, tea, coffee, and whiskeys we are going to be discussing today are Yellowstone, Kentucky straight bourbon whiskey, finished and toasted staves. Luxrow four grain double single barrel bourbon. Davies County, Kentucky Straight bourbon whiskey, medium toast finish barrel Bourbon Foundation Hirsch, the single barrel double oak bourbon release number two. Angels envy cast strength bourbon, 2023 release. Yeah, I know, I know.
• 4:12
  > Brent>It's 23. Release. What do you want from us? Um, angels envy cast Strength Rye, 2023 will release. And the Remus Gatsby Reserve, 2023 release.
• 4:24
  > Brent>So, yeah, let's let him, I guess. All right, we're gonna have Justin do the sips. Ratings.
• 4:32
  > Bob>One sip.
• 4:35
  > Bob>Give me a glass of water to wash out my mouth, girly man.
• 4:41
  > Brent>And you wondered why I was unsure. Um.
• 4:46
  > Bob>Two sips. Nice.
• 4:49
  > Bob>But what else do you have?
• 4:52
  > Brent>Well, isn't that nice?
• 4:54
  > Bob>Three sips. Hmm.
• 4:58
  > Bob>It's interesting. What was this again?
• 5:01
  > Brent>Interesting.
• 5:04
  > Bob>Four sips.
• 5:07
  > Bob>Let's keep this secret to ourselves.
• 5:10
  > Bob>Pour me another.
• 5:13
  > Brent>That's classified.
• 5:16
  > Bob>Five sips. Oh, my.
• 5:19
  > Bob>I was unaware anything could be this good.
• 5:23
  > Brent>Oh, my goodness. Sounds like Arnold Schwarzenegger killed and ate Mick Jagger.
• 5:30
  > Brent>Like, consumed his bones and all. I mean, like, what was that?
• 5:36
  > Brent>That was weird.
• 5:39
  > Brent>I was like, expect ghetto to chop up, you know?
• 5:41
  > Bob>No, that was Hans of Hans and fries.
• 5:44
  > Brent>That went, like, right off. Right off the cliff.
• 5:47
  > Bob>Pump you up.
• 5:49
  > Bob>Uh, okay.
• 5:52
  > Brent>Well, at least the whiskey is good.
• 5:57
  > Brent>So let's have Brent tell us about our first whiskey for today.
• 6:00
  > Justin>Thanks, Bob.
• 6:01
  > Justin>So Stephen Beam opened up limestone branch distillery in 2011 with the goal of crafting the finest spirits in small batches.
• 6:09
  > Justin>Steven is a 7th generation distiller with a history of distilling on both sides of his family, beam and dant. So in 2015, he brought the Yellowstone brand back to the family. Every time I hear the word Yellowstone, I think of Beth. I don't know why that is.
• 6:24
  > Bob>Because she's memorable.
• 6:25
  > Maury>Yeah, go back.
• 6:27
  > Justin>This will be memorable. Yeah. So, yeah, I can think of two.
• 6:30
  > Brent>Reasons why you're thinking of Beth.
• 6:32
  > Justin>So, the, um, Yellowstone.
• 6:35
  > Justin>First one is the Yellowstone, Kentucky straight bourbon whiskey. Finished in toasted staves. It's 50% abv, 100 proof. This is the first release within the brand special finishes collection. It starts with the brand's traditional bourbon mash bill, which is then stave finished beam, a 7th generation master distiller, hand selected a combination of five different staves, high toast, american oak, double toast, vanilla Rick house, and spice Rack to get the desired flavor profile.
• 7:05
  > Justin>Kind of reminds me what they do with the makers. 46.
• 7:08
  > Maury>I agree.
• 7:08
  > Justin>You know, it's, um. Um, so, uh, uh, the color of this one, it's got a nice.
• 7:15
  > Maury>Kind of a burnt copper.
• 7:16
  > Justin>Yeah, yeah, a little bit on the bright. Like a bright copper.
• 7:19
  > Justin>Oh, you know, almost, you know, a burnt, bright copper on the nose. I get, uh, the first thing hits me right away is the cinnamon. And then I get some vanilla and that, um, little bit of caramel with it. Uh, on the palate, I got. Again, the cinnamon is the first thing to hit me.
• 7:36
  > Justin>Cinnamon and black tea was what it reminds me of.
• 7:39
  > Justin>It's came, uh, out. Came out nice. I get a little bit of. A little bit of cocoa at the end of it, and that's just, like on the finish. A little bit of cocoa and tobacco on the.
• 7:51
  > Justin>On the, you know, on your. On the finish. Nice. Medium, finished. It's. It's very enjoyable. I really like it.
• 7:58
  > Bob>Justin, this would be my pick for breakfast. Bourbon. Give me some bacon, eggs.
• 8:05
  > Maury>Justin, you're my hero.
• 8:06
  > Bob>Hash browns. And this. Matter of fact, when we. When Bob and I got to go to Yellowstone, um, they made us an amazing breakfast. And that breakfast that we had, this would pair with it perfectly. Bacon, eggs, pancakes. Oh, my God.
• 8:21
  > Brent>Yeah, I just kept going back and getting more bacon.
• 8:24
  > Brent>Yeah, piece of bacon. Have a sip of whiskey to paste bacon and more whiskey. It was a good morning.
• 8:30
  > Bob>So, on the. On the nose, it was like a pumpkin spice latte with.
• 8:35
  > Maury>Oh, okay. And were you smoking last night?
• 8:40
  > Bob>We'll never tell.
• 8:41
  > Maury>Okay.
• 8:42
  > Bob>And, um, um, on the palate, I got, like, nuts and sweetness.
• 8:48
  > Bob>It was amazing. And the finish is just sweet and spicy.
• 8:54
  > Bob>I really enjoyed this. I can't wait to have this at breakfast tomorrow.
• 8:59
  > Brent>How would that be any different than every breakfast you ever have? You raging, never mind different whiskeys, but.
• 9:06
  > Bob>This one's the best breakfast whiskey.
• 9:08
  > Brent>Well, actually, the kit they sent us came with little samples of the different wood staves. So cool.
• 9:15
  > Justin>Oh, that's neat.
• 9:17
  > Maury>Oh, I like to chew on a couple of them.
• 9:18
  > Brent>Little test tube. So what'd you think, Maury?
• 9:22
  > Maury>Well, thank you for asking.
• 9:24
  > Brent>Um, well, you're here. Might as well ask to echo a theme.
• 9:28
  > Maury>When I first poured it, I was fairly underwhelmed, but my patience has been rewarded, and it's really evolved nicely in the glass. I agree with what Justin has said and, uh, Brent, as well.
• 9:42
  > Maury>The toasted caramel and vanilla on the nose and some fall spice. Lot of cinnamon. I didn't think the cinnamon was overpowering, but it was definitely obvious. The, uh, palette. I got the. The, uh, black tea. I got the toffee. I got a hint of walnut. It was mouth coating for me. The finish was long. It was, uh, it was just some cocoa, some tobacco, some oak. Just went on and on and on. I really, uh, I really enjoyed this whiskey. I thought it was a pleasant surprise and really a step up for what I've had in the past from Yellowstone.
• 10:17
  > Justin>Now, I added water to this after, you know, initial tasting notes, and I don't think that the water really changed in any way one way or another.
• 10:25
  > Maury>Ah, well, thank you for that little tidbit. I appreciate you very much.
• 10:28
  > Justin>Yeah.
• 10:29
  > Brent>Once in a while, the water doesn't do anything right.
• 10:31
  > Justin>You just want to try.
• 10:32
  > Brent>Always give it a try, because it absolutely can affect it.
• 10:35
  > Maury>So I thought the water just simply diluted it a little bit, but didn't really offer any substrate.
• 10:41
  > Justin>Right. Sometimes. Sometimes you'll get something that will pop when you add a couple drops of water.
• 10:46
  > Maury>Bob, do you have anything you want to add to this whiskey before we wait?
• 10:48
  > Brent>I think this is one of the best releases that they've done. I mean, short of their limited edition, uh, annual release. Um, you know, their whiskey every year continues to get better and better. Not that their earlier stuff was bad, but I mean, that it just gets better and better. Um, Steve and the team over there doing good work, and I think this one is absolute winner. I mean, it's just, there's caramel and vanilla and cinnamon on the nose and walnuts and. And burnt toffee and a little bit of white pepper. I mean, it's just, it.
• 11:24
  > Brent>This is the real deal. I think he did a great job, uh, picking the staves and pairing the staves with it. They didn't over finish it, which is so easy to do when you're doing stave finishes. M I think this is an excellent, excellent, uh, example of what those guys are capable of. So we're going to be giving the Yellowstone, Kentucky, straight bourbon whiskey, finished with toasted staves. A well deserved four sips, guys.
• 11:49
  > Brent>That's classified.
• 11:52
  > Brent>So let's move on to our next whiskey, and we'll have Justin tell us a little bit about that one.
• 11:56
  > Bob>So we're going to talk about Lux roe four grain double single barrel bourbon. It's 57.5% alcohol by volume, or 115 proof. This expression from the bardstown, Kentucky based Lux roe Distillers is a combination of a single barrel of a four year weeded bourbon and a single barrel of a four year old ryed bourbon, hence the name double single barrel.
• 12:28
  > Bob>The weeded mash bill produces another smoother bourbon with caramel and citrus notes and velvety oak finish.
• 12:37
  > Bob>While the ride mash bill produces a spicier bourbon with hints of caramel and vanilla and smooth, mellow finish. Together, the bourbons, four grains corn, wheat, rye, and malted barley, come together in a balanced, flavorful mix of both mash bills. So I definitely got all the different components on the nose. The palate was sweet and spicy, and the finish was long and spicy.
• 13:08
  > Bob>What did you think, Maury?
• 13:10
  > Maury>Well, I want to be a little contrary today. I thought this bourbon was high expectations and low on the delivery. I always like when they over deliver and under promise, but for me, this promised more. But we'll be back.
• 13:27
  > Brent>Hey, and we're back, and we were discussing the Luxro four grain double single barrel bourbon. Mario was finishing up his thoughts.
• 13:37
  > Maury>Thank you, Bob. Uh, again, lovely color, noses, some complexity. I thought it was a little bit simplified on the palette. Finish was medium to long. Pleasant, uh, bourbon. Really. Nothing inherently wrong with it. Um, I think it's going the right direction. Brent, what do you think?
• 13:54
  > Justin>Yeah, on the nose, I got some corn, and I got, like, a musty note to it. And then on the palate, I really thought, kind of reminded me of a dusty seventies bourbon, uh, along with added cinnamon and, uh, some flat cola is so. But everything on the finish, though, was all front, forward. On the front, forward. On the palate, it was just, it coated your mouth and especially on the sides of your tongue. That's where everything, uh, finished up. For me. Um, it was good.
• 14:22
  > Justin>I don't say great, but it was a, you know, it was good.
• 14:27
  > Brent>Yeah, I'm with you. It's the same thing for me. When I drank it, I thought, this is very similar to an older dusty, you know, late seventies, early eighties, um, bottle that you find on the shelf. Um, that Cola note that you find so often in the old dusty bottles was there. Um, it's got a dusty, kind of dusty, uh, oak finish to it for me, but it's.
• 14:53
  > Brent>It's mostly front palette for me.
• 14:55
  > Brent>Um, I don't get much in the back at all.
• 14:58
  > Brent>Um, but definitely interesting. And, man, if you could figure out how to. If you could figure out how to make a whiskey that gives you a full palate and a really good, long finish that has that dusty flavor, and if you could do that with contemporary whiskey, you could make a damn fortune.
• 15:15
  > Brent>So we're going to be giving the, uh, luxrow four grain double single barrel bourbon, three sips.
• 15:21
  > Brent>Interesting.
• 15:23
  > Brent>So that leads us to our next whiskey and more. He's going to tell us about that one.
• 15:27
  > Maury>Thank you, Bob.
• 15:28
  > Maury>The next whiskey is the Davies County, Kentucky, straight bourbon whiskey. Medium toast finish, 48% ABV 96 proof. The Davies County, Kentucky Straight bourbon whiskey finished in medium toasted american oak barrels. Features Davies county bourbon signature combination of ryed and weeded bourbon mash bills, which is aged for four plus years in charred oak barrels before finishing in medium toasted barrels. This whiskey has a very nice bright copper color on the nose. It's got warm aromas of toasted nuts, some cocoa, and a little hint of oak on the pal. On the palate, classic notes of caramel, honey roasted coffee, and a little bit of a. I get a hint of coconut.
• 16:17
  > Maury>Finishes medium. It's a pleasant whiskey. It's really well, uh, made. It's delightful. It's easy drinking. It's definitely something you could sit on the back porch and, uh, with or without a nice cigar, just enjoy all afternoon.
• 16:32
  > Maury>I really liked it, Brent, what'd you think?
• 16:34
  > Justin>Yeah, on the nose, I got like a, ah, cocoa. But it was like a dried cocoa, you know, like, uh, the powder that goes up your nose kind of thing.
• 16:42
  > Maury>And I don't know about that kind of powder.
• 16:47
  > Brent>Brent has a problem with nose candy, but he doesn't quite understand. Nose candy is just an acronym.
• 16:52
  > Bob>You know, he sort of pixie sticks. I've seen him.
• 16:56
  > Justin>You know that coconut note that you got on the palate? Mine was kind of like a burnt coconut. You know, it was kind of, you know, tasted like a little bit of a burnt coconut. Um, lots of caramel, a little bit of honey.
• 17:08
  > Bob>They say that's a sign of a stroke. You smell burnt coconut.
• 17:11
  > Justin>Oh, yeah.
• 17:12
  > Bob>Just saying.
• 17:13
  > Brent>Too late.
• 17:17
  > Justin>Again, this one, I gave every, uh, every single one of them water after I did the initial tasting, and I don't. Again, this one with the water, nothing really. Didn't really help it at all. So gave me the choking fit, that's what it just didn't.
• 17:32
  > Maury>Can you add anything?
• 17:33
  > Brent>Supposed to swallow it, not inhale it.
• 17:34
  > Bob>Yeah, I think Brent said it all. What do you think, Bori?
• 17:39
  > Maury>Well, I already said what I think, so I'll let you think.
• 17:45
  > Justin>Well, um, justin says three words. Don't get mad.
• 17:51
  > Maury>He's a man of many words and many talents.
• 17:55
  > Brent>On the nose, there's definitely a roasted nut and sort of a dusty cocoa to it.
• 18:03
  > Maury>I got at least two nuts, maybe three. But if you got one nut, it's okay. I understand your problem.
• 18:09
  > Bob>Sometimes you feel like a nut, sometimes you don't.
• 18:11
  > Maury>But I can help them with that one nut.
• 18:13
  > Bob>That's good.
• 18:14
  > Maury>Yeah.
• 18:15
  > Brent>What am I, John Cruck?
• 18:17
  > Maury>Okay, we make you a pair.
• 18:18
  > Justin>Yeah.
• 18:18
  > Bob>I got a new name for your medical practice, but on one nut industries.
• 18:22
  > Maury>Hmm.
• 18:22
  > Brent>M. It's kind of dark, burnt caramel.
• 18:27
  > Maury>Once upon a nut, dark, uh, burnt.
• 18:30
  > Brent>Caramelization, a little bit of a sweetness to the front of the palate. I'm with you. The coconut is almost like roasted or burnt, and kind of a roasted sort of mocha.
• 18:42
  > Maury>Roasted, not burnt. Burnt implies a negative connotation. It's pleasant.
• 18:47
  > Brent>No, that's. Yeah, it's absolutely pleasant.
• 18:50
  > Brent>But it's, you know, it's definitely a very, you know, it's not like coconut straight out of the shell.
• 18:56
  > Brent>For sure. I enjoyed it. I thought this one was, was definitely very interesting. So, uh, the medium toast finish, uh, seems to definitely lend it some interesting flavor profile. So we're going to be giving the Davies County, Kentucky straight bourbon whiskey medium toast finish, a well deserved three sips.
• 19:16
  > Brent>Interesting.
• 19:19
  > Brent>So that's going to take us to our next whiskey.
• 19:25
  > Maury>Why don't you tell us a little bit more about it, Bob?
• 19:27
  > Brent>So this is the Beryl Bourbon foundations, 50% abv, 100 proof. Five, uh, years old. Um, this is a blend of. Well, it's five years old because it's always the lowest number in the batch. This is a blend of eight year old Kentucky bourbon, five, six, and nine year old Indiana bourbon, eight year old Tennessee bourbon, and five year old Maryland, uh, bourbon with a combined mash bill of 73% corn, 23% rye, and 4% malted barley. So another of their blending experience from Joe Beatrice over at, uh, barrel bourbon. And he has really become a really just well, well tuned machine when it comes to his blending skills.
• 20:15
  > Justin>His first couple years, I was a little questionable, but lately, though, he's been on target.
• 20:20
  > Brent>Yeah. Ah, it's, it's, they've. I mean, some of the, some of the recent releases have just been absolutely stunning, so.
• 20:27
  > Maury>Yeah.
• 20:28
  > Brent>Especially that gold label. Oh, my God.
• 20:30
  > Justin>Yeah.
• 20:31
  > Brent>But this is their foundation, and it's.
• 20:35
  > Brent>There's a sweetness to it.
• 20:40
  > Bob>A little.
• 20:41
  > Brent>Bit of a melon, some peaches, some apricots to it. There's a little bit of a citrus on the nose and on the palate. Hold on.
• 20:57
  > Maury>Hm.
• 20:59
  > Brent>On the palate, there's definitely, ah, maple syrup or, ah, karo syrup kind of sweetness to it. It's got a nuttiness. There is baking, uh, spice. It's got a nice mouth coat to it. Gets all around the tongue, under, down the sides, in the front and the back. I think this great blend. I think you did a really good job. What do you think, Brent?
• 21:25
  > Justin>Yeah. To me, I got, like, a strawberry nose to it that followed with a strawberry cream on the palate, which was, I thought, really pleasant.
• 21:37
  > Justin>I had a lot of other, a lot of other flavors, uh, in there as well, the honey and the, and the hazelnuts, like on the, on the nose. And then I got some, uh, nuts on the, on the palate and a little bit of a lemon to it as well. But that, but, but I keep going back to is like, I love that strawberry cream that comes out of it, and that's the most amazing thing for me that I like. It's just a nice, creamy mouth feel.
• 22:05
  > Justin>Goes on. Um, adding water didn't really change this one as well. It was the same, you know, it was, I kind of got the same thing. So, um, um, Maureen, what do you think?
• 22:16
  > Maury>Well, I agree with you on the creaminess. I apologize, but I didn't really get the strawberry as much as you did. I just got a really pleasant, viscous, creamy mouthfeel. I thought this whiskey was delicious. It just was really pleasant, really enjoyable. Really something I could just sit and just savor all afternoon. Um, it's just very, very pleasant.
• 22:42
  > Maury>Finish just kind of goes on. It's got a mouth coating feel. Uh, I liked it a lot.
• 22:49
  > Bob>So when I looked at all the elements they threw in there, I'm like, what is this going to be like? Not in the most positive way in my mind, because it just seemed so disparate and random. But I smelled like a beautiful pumpernickel rye. Like you're walking into a really good New York baker that knows what they're doing.
• 23:12
  > Bob>M on the palate, I got, like, uh, rose petals. I got, like, a really dark chocolate tiramisu. Um, the mouthfeel that everyone else got, that it was creamy.
• 23:29
  > Bob>It was just wild. This guy really knows how to blend. Would you think, Bob?
• 23:35
  > Justin>Yeah. Bob Reddit.
• 23:36
  > Brent>I'm going to read it. Thanks for paying attention.
• 23:39
  > Bob>Anytime.
• 23:40
  > Maury>Anytime.
• 23:42
  > Brent>No, I think this is, uh, I think this is a solid one. I mean, he took some, he took some interesting components, and, honestly, some that you would look at and go, really? I don't see how that's going to work. But again, that's the blender's art, and that's, that's the nice thing about blending, is, is taking the sum of the parts and making it greater than the sum of the parts.
• 24:04
  > Brent>And I think he's done a good job.
• 24:07
  > Brent>Here. So, you know, kudos to Joey. Did it again. I think this is a, uh, very well put together whiskey.
• 24:16
  > Justin>Yeah. You see this one on the shelf? You know, definitely go for it. You know, I mean, I'll be the first to tell you that the first couple years of barrel bourbon, I was kind of, you know, off put about them. I hadn't really found. It was kind of hit or miss of, you know, finding the right one and stuff. Uh, we did a, uh, an amber or. Yeah, we did a couple of barrel picks with a local, uh, with Harmeet there, and he's got a couple great picks in his store that we did. But, yeah, these things are coming around. These are, um.
• 24:48
  > Maury>Ron gray. Yeah, they really have made a lot of progress, and, uh, from the beginning, they've really continued to evolve.
• 24:58
  > Justin>Uh, yep.
• 25:01
  > Brent>You were gonna say something?
• 25:02
  > Justin>No, I was thinking about. I was gonna mention that, or he's having somebody. I was gonna mention somebody's name that fell in love with him early on and has been, you know, has been going. Loved him early on, even in the early days and stuff. And I just.
• 25:17
  > Justin>I just didn't catch on to them at that early. It took me a while to catch on to them, so.
• 25:21
  > Brent>Well, uh, sometimes it's that way. Depends. Depends on your palate. So.
• 25:25
  > Justin>Yeah. And they're really evolving to a great degree.
• 25:28
  > Brent>Well, again, blending is an art unto itself. So the ability to take, you know, so many different components and be able to understand how they're going to interrelate with each other and how they're going to work and how they're actually going to make something better, um. Um, you know, that's very difficult. That's very difficult. You know, and the people that are the great blenders in the world are completely different people from the people who make it. You know, the distillers are, you know, completely different. Pallets can completely work completely differently. Um, so, you know, when you get somebody who really knows what they're doing with the blending, you know, that's, you know, that's.
• 26:09
  > Brent>That's a unique talent. So I think they've done a good job with this one. And we're gonna give the barrel bourbon foundation a well deserved forceps.
• 26:19
  > Justin>Very nice.
• 26:21
  > Brent>So that gives us up to our next whiskey, and we're gonna have Justin tell us about that one.
• 26:26
  > Bob>Now we're gonna talk about Hirsch. The single barrel double oak bourbon release number two.
• 26:33
  > Bob>It's 45% alcohol by volume, or 90 proof. It's 80% corn, 12% malted barley, 8% rye, and it's 56.2% alcohol.
• 26:46
  > Bob>Nevermind. The second release of the single barrel double oak bourbon from Hirsch is made of a nine year old Kentucky bourbon with a mash bill of 72% corn, 13% rye, and 15% malted barley, aged for eight years in a new number four char american oak barrel, followed by another year in a number one ultralight char barrel.
• 27:14
  > Bob>So it's got a nice light brown color to it. You get a really interesting nose off this one. It smells kind of like a campfire where they use, like, really good hickory.
• 27:26
  > Brent>Wooden, as opposed to what that cheap hickory would they make in China?
• 27:34
  > Bob>Yes, correct to that one.
• 27:37
  > Bob>And it's, uh, very sweet on the palate. It's spicy, and then the sweet and spicy, um, goes right along with the finish. What do you think, Maury?
• 27:49
  > Maury>I agree with you. It's interesting that you describe it that way, but you're 100% correct. It is sweet and spicy.
• 27:56
  > Maury>Very, um, interesting offering. Uh, I thought that I, uh, was expecting something a little different.
• 28:02
  > Maury>It's got this funky mahogany color on the, on the eyes. It's got an interesting nose. When I first poured it, I was not overly, uh, impressed, but again, has been the theme today. Time and air. I did not add any water to it, but I agree with a little bit of air and time in the glass.
• 28:22
  > Maury>It really started to showcase a lot of the stuff that you've discussed. And, uh, I've come.
• 28:28
  > Maury>I've gone from being, you know, on the fence about it to, uh, enjoying it. Uh, I think it's a pleasant sipper. It's not the best thing I've ever had from Hirsch, but I think it's a well made whiskey, and, uh, I think it drinks very nicely today. What do you think, brett?
• 28:43
  > Justin>Yeah, on the nose, I got some, some bittersweet chocolate, like a mocha. Uh, you know, it's the, the palette to me was like a brandy dark fruits, and that was the, the fruitiness of it, along with some vanilla, and then the cinnamon was the spiciness of it, and it just kind of, uh, I don't know, they don't quite work all the way together with me, that those, that dark, the brandy dark fruits is kind of like, doesn't, uh, really make it for me, but I can see where they're doing with it. It's it's pleasant, but it's not like, like, yeah, I got to go back to that one. You know, it's one of these ones, like, okay, I could try that once in a while. And you know, and it's just not something I'm going to go to over and over and things. So.
• 29:31
  > Brent>Bob, I'm not so sure about that. I've seen you go over and over a lot of things.
• 29:37
  > Justin>I also added water to this, and again, water did not change these. Most of these bourbons is. Water is not changing today.
• 29:44
  > Bob>So it's interesting, right?
• 29:46
  > Justin>It is interesting. Often, uh, it does.
• 29:50
  > Maury>It's the luck of the draw.
• 29:51
  > Brent>Yeah, well, it's. You never know.
• 29:54
  > Brent>Again, your worst case scenario is it waters it down fine, sip it back and pour another glass. That's your worst case scenario. Your best case scenario is it alters it fundamentally and it makes it that much better. But it's usually somewhere in between. But, uh, you know, once in a while, you know, give it a shot.
• 30:12
  > Bob>So, I mean, I'm not an ice drinker, but if I were, none of these would be negatively affected by a cube or two.
• 30:18
  > Brent>No. No.
• 30:19
  > Bob>So if that's. You, go for it.
• 30:24
  > Brent>Now, I enjoyed the nose on this because it's like he said, it's kind of like brandied fruit or stewed fruit.
• 30:32
  > Brent>Plums and raisins.
• 30:38
  > Brent>It's got a nice nose to it on the palate.
• 30:41
  > Brent>Hmm.
• 30:42
  > Maury>Mhm.
• 30:46
  > Brent>On the palate, it's like a dark, dusty oak. This one also drinks kind of like a.
• 30:52
  > Brent>Like an older, dusty whiskey.
• 30:54
  > Brent>Um, but it's definitely. It tastes like it came from somewhere, you know, way down low in the rick house. There's a dark, burnt toffee to it. There's a little bit of a tobacco leaf, little bit. Sort of a cigar box, kind of.
• 31:11
  > Justin>Uh, yeah, that's that other flavor that I'm not. That was kind of coming out at me.
• 31:17
  > Justin>You know, that tobacco leaf that I really didn't pick up on right away. Yeah, that's.
• 31:23
  > Brent>Yeah, it's, it's this. Honestly, this tastes like a tobacco barn. You know, old, dusty tobacco leaves curing and hanging from the ceiling. This is like going into a Kentucky tobacco barn for me. Um, but it's. It's definitely interesting. I mean, I'm enjoying it.
• 31:42
  > Justin>It's not to the point where it's a geek whiskey. It's not that at all, you know.
• 31:46
  > Maury>So it's not a standout.
• 31:49
  > Brent>Right.
• 31:49
  > Justin>It's. This is probably the most interesting whiskey that we have here today of the doing for this show.
• 31:58
  > Justin>This is probably the one that's, that's polarizing in all directions that everybody can talk about, you know, and everybody.
• 32:04
  > Brent>And that's. And that's great.
• 32:06
  > Justin>Yeah.
• 32:06
  > Brent>Because it's, uh. There are going to be people that are ambivalent about it. They're going to be people who are going to taste or who are going to love it, and everybody in between. So, is, you know, is. Is there anything wrong with it?
• 32:16
  > Brent>No, it's. It's a well done whiskey. It's just.
• 32:19
  > Brent>It's something that some people are going to like and some people are not. So, we'll be back.
• 32:25
  > Brent>Hey, and we're back, and we were just finishing up our final thoughts on the Hirsch, the single barrel double oak bourbon release number two. So I think we've all pretty much said everything we were looking to say, so we're going to give that a rating of three sips.
• 32:41
  > Brent>Interesting.
• 32:43
  > Brent>So, that takes us to our next whiskey, and we're gonna have Brent tell us all about that one.
• 32:50
  > Justin>Thanks, Bob.
• 32:51
  > Justin>This next one's the, uh, angel Zambi cast strength bourbon, the 2023 release. It's 59.1% abv, or 118.2 proof. The color, uh, the angels and be color is always a little bit brighter. It kind of seems in most than most of your bourbons. It always seems a little, uh, uh, you know, a little more on the 80 ish penny side than some of your darker bourbons.
• 33:15
  > Justin>I. Most of the time, no. So they have a couple that are dark, but this is not one of them. So, on the nose, I got, um, um, I guess, like, I got a creamy strawberry nose to it. Um, um, cherries, marshmallows.
• 33:29
  > Justin>The just beautiful nose. And. And on the palate, it just follows through. It's just a creamy, creamy mouthfeel. It's.
• 33:41
  > Justin>I got some. The marshmallow on it. Let me go back here again.
• 33:48
  > Justin>Oh, yeah, that's that. Strawberries comes through the, um, cherries. Ah, just the. The nose and the palate on this one really match very well together.
• 33:59
  > Brent>There.
• 33:59
  > Justin>There's one in the same almost. And when you drink this one, this is not like drinking 118 proof. This, you feel like you're drinking like a 90 proof or something like that. You. You'll be fooled when you taste it, because I don't know that I've had anything, like, from them that's just creamy. Usually you get that, you know, a little bit of a punch to it, you know, and you're like, yeah, that's what my cast strength is like.
• 34:23
  > Justin>And they didn't do that for this one, so. Maury.
• 34:26
  > Maury>Yeah, I did. I agree with you, Brent. It didn't taste like cast strength at all. It drank like, a very low proof whiskey. I did not drink, like, 118. It was more like candy for me. I got everything you said. I got the creaminess. I got real, really a lot of marshmallow and a hint of strawberry. And, uh, uh, like I said, it was fun. It was interesting. It was candy, but it was not like, uh, it didn't drink like, the expensive, high end, hard to find whiskey that it really is.
• 34:53
  > Maury>Um, and so I thought it was good, and I enjoyed it. But compared to what I'm used to and what I've had before on, um, these cast, uh, strength bourbon, it didn't taste like either cast strength. It didn't taste like a traditional bourbon. It didn't have a lot of the bourbon spice that you'd come to know and love from a gas strength bourbon. It was just like a fun little everyday whiskey.
• 35:15
  > Justin>It was. It was right. It's. It didn't. It didn't stand out as being like this. This punchy go at you kind of, um, you know, cast strengthen.
• 35:24
  > Maury>Right.
• 35:24
  > Justin>And I'm m sure very different from every other cash drink that they've had.
• 35:28
  > Maury>Not knowing the price, I'm thinking it's. This drinks like a 30, $40 bottle, but it's probably a$250 bottle, and for that, I think, you know, you're just expecting something different.
• 35:38
  > Justin>Yeah. This is the very first year that I didn't get one of the.
• 35:41
  > Justin>One of their cast drinks, but I've had every other year since. Since 2012 that I have, and this is. This is the first one that, to me, it's not like, uh, one of these is not like the others.
• 35:53
  > Maury>I agree. I agree with you. Yeah. We're on the same page.
• 35:56
  > Maury>Justin, what do you think?
• 35:57
  > Bob>So, when I first poured this, I couldn't get much of a nose out of it, but it was, like, sweet and woody with elements of tart, and it tasted like a Madeira finished product, even though it probably isn't. And Mouthfeel, it really reminded me of cream of Kentucky, um, either one of the two releases that I've had.
• 36:17
  > Maury>Mmm.
• 36:18
  > Bob>And it was a sweet and spicy finish after air and water. Um, um, I got a lot more spice out of it. I got a lot more intensity. Not more complexity, but more intensity. So I thought it was fine. What'd you think, Bob?
• 36:34
  > Brent>I enjoyed it. I mean, it just. It's different than what you're used to, but I don't let that bother me. All I care about what's in the glass I'm drinking right now.
• 36:42
  > Justin>Oh, very enjoyable drink.
• 36:43
  > Brent>Yeah.
• 36:44
  > Justin>Don't get me wrong there.
• 36:44
  > Maury>It's unusual.
• 36:46
  > Justin>Yeah.
• 36:46
  > Brent>Right.
• 36:47
  > Justin>It's. It's completely off the.
• 36:50
  > Justin>The radar from the other cast strings that they put out.
• 36:52
  > Brent>It's. It's very different. It's very different than.
• 36:55
  > Brent>Than past releases. The past releases were more the brick to the face. This is, you know, more subdued, more laid back, more layered. Um, it's very floral.
• 37:09
  > Justin>2014 is still my favorite of all the years.
• 37:12
  > Brent>It's very floral. There's still. There's a lot of bright fruit in here on the palate.
• 37:21
  > Bob>Hmm. Mhm.
• 37:24
  > Brent>See, I'm with you. That's the thing I like about it, is it tastes like it smells and not whiskey.
• 37:30
  > Brent>Whiskeys don't always do that. Sometimes they don't. They taste completely different. And sometimes they taste kind of like what they smell. This is like everything you smell, right?
• 37:39
  > Justin>What you smell is what you taste.
• 37:40
  > Brent>Distilled into that glass.
• 37:42
  > Justin>And we've had stuff today that what you smell and what you taste are completely different. They didn't match up at all.
• 37:48
  > Brent>That's your. Your. When you knows that you're getting exactly what you're smelling. I. I enjoyed it. I thought it was. I thought it was a really interesting release. I thought it was a really good release. I think it's a definite left turn from what they've always done. But at the same token, that's fine, too. I think they did a really good job.
• 38:08
  > Justin>Make left turn lanes, you know?
• 38:10
  > Brent>Exactly. You know, so, um, you know, overall, I thought it was well put together.
• 38:15
  > Brent>So we're going to give the angels envy cast strength Bourbon 2023 release and. Yeah, I know, it's, it's real late. It's. We, we got a backlog. You know, they keep putting out too many cigar shows, Justin, so. But we're going to give the Angels NBC has strength bourbon 23 release a well deserved forceps.
• 38:35
  > Brent>That's classified.
• 38:36
  > Maury>Well, Bob, tell us about our next.
• 38:39
  > Brent>Whiskey, and that's going to take us to the angels. Envy cast strength rye. So.
• 38:46
  > Brent>Which is unusual in the fact that this is the first ever limited edition cast strength rye. So they've always done the limited editions cast strength bourbon, but this is the first release of the rye. It's a blend of two separate batches of, uh, MGP 95. Five, um, aged between five and seven years. One batch was matured in sautern wine cast for three years, and then the other was aged in a combination of american and french toasted oak barrels for six months.
• 39:18
  > Brent>It's, uh, 57.2% abv. So the color on it.
• 39:26
  > Brent>It's. Honestly, I think it's surprisingly dark for what it is. It's. It's, you know, it's more of a brownish bronze to it.
• 39:35
  > Justin>It's definitely darker than the, um, bourbon.
• 39:38
  > Brent>Yeah. On the nose, the sautern, uh, definitely leaps out.
• 39:46
  > Brent>You're definitely getting that wine note on the nose, it's flowers, uh, sweetness, a little bit of honeysuckle on the palate.
• 40:09
  > Brent>On the palate. There's definitely a sweetness there. There's also a little bit of an astringency, um, a little bit of dryness on the front of the palette. I definitely get some old. I get some kind of dusty oak on the back palette. It's got a good mouth coat for me. I mean, it goes front, back, side to side.
• 40:30
  > Brent>Um, thing is, I would never pick it out as an MGP rye.
• 40:37
  > Justin>Never ever. Would you say this is.
• 40:40
  > Justin>This is.
• 40:41
  > Maury>No, it doesn't taste like MGP.
• 40:43
  > Justin>Absolutely does. And that's one thing I was like.
• 40:46
  > Justin>You would never. One thing I wrote down, you would never pick this out as a rye individually, just from what, how it is. So they've really.
• 40:53
  > Maury>But the angels. Doesn't taste like a traditional rye.
• 40:57
  > Brent>There's a pepper note to it, but it's.
• 41:00
  > Brent>It's not. It's nowhere near your traditional rye. But like Maury said, the, uh, the angels envy rye isn't your traditional. The regular angels envy rye is not your traditional rye.
• 41:11
  > Brent>And honestly, out of the regular angels envy, and, you know, the two regular, the bourbon and the rye, I always like the rye better. That was always my choice. I always. That flavor profile always met with me. But, um, yeah, this one is. This one is very different. And, you know, it's their first shot at the cast strength, you know, limited release, and I think it's delicious. What did you think, Brett?
• 41:35
  > Justin>Yeah, on the nose, I got this, uh, like a, like a cream soda, some black tea, and that floral notes that you say there. There. The big floral notes.
• 41:44
  > Brent>Yeah, I missed that.
• 41:46
  > Justin>The tea is definitely there on the palate. I get that baking spice and leather and. But it doesn't come out as you think that. Oh, those match up with the rye, but it doesn't match up with the rye. So I think the. That the. The, um, other, you know, cast that they use to age it in and stuff really, um, helped this one. A lot of, you know, as far as, uh, changing the, you know, taking it from that 95 five that you're so used to and making it cast strength.
• 42:19
  > Justin>And again, it doesn't drink like cast strength.
• 42:22
  > Justin>So you'll be fooled by this one, but it doesn't take anything away from it.
• 42:27
  > Brent>It's still really rye. Spice is not so much.
• 42:30
  > Brent>There is more of like a. Almost a creamy white pepper.
• 42:35
  > Maury>I'm gonna be a little contrary and say gingerbread. For me, it was all gingerbread. It was like a gingerbread latte. I just got gingerbread on the front, back and middle.
• 42:46
  > Bob>I just.
• 42:48
  > Brent>Tell me slow with it. Tell me what you're talking about.
• 42:50
  > Bob>So to me, this tastes like a, uh, 95, five mgp rye that someone aged in Sautern, uh, barrels for a while. So it made it a rye. You could. Have you read the description, made it like a rye. You could have with creme brulee or something like that. And it would contrast well, or rice pudding with cinnamon.
• 43:15
  > Bob>And I really liked it.
• 43:18
  > Brent>So you completely missed. I was setting up. It's like, tell more. He's wrong. And what you're doing there, you just started describing it. It's like you had your shot. You had your shot. He always does to you.
• 43:27
  > Bob>The audience already knows he's wrong. They don't need my help.
• 43:30
  > Brent>Well, that's true. You know, whatever audience you need, people listen to us.
• 43:35
  > Bob>At least four, two, three.
• 43:39
  > Brent>Yeah.
• 43:40
  > Bob>Yeah, Mike.
• 43:41
  > Brent>Yeah. Ok. At least four. Okay.
• 43:44
  > Brent>Maybe five on a good day. So maybe, um. Yeah, I.
• 43:49
  > Brent>This was definitely an interesting one. I found this one very different. Very interesting.
• 43:54
  > Maury>Totally different than any of the other previous releases.
• 43:57
  > Brent>Well, they've never had a previous release of Rye.
• 43:59
  > Maury>Well, then their previous rise, it's their first cast strength, but it's different than their regular rye. It's different than the cast strength. Burn.
• 44:06
  > Brent>Well, the regular rise. The reason I like it is it still had the rye underneath, but it had almost a candy note on top.
• 44:12
  > Maury>Correct. Because it was finished in those caribbean.
• 44:14
  > Brent>Rum barrels that were plantation exo. Yeah, it was cognac and then rum. So that was cool.
• 44:20
  > Brent>Um, but that was the thing that I always liked about. But this is. This is different. And I kind of dig it. I really kind of. I enjoyed it.
• 44:28
  > Brent>So we're gonna give the angels envy cast strength ride 2023 release a well deserved four sips.
• 44:36
  > Brent>That's classified.
• 44:37
  > Brent>Um, so that's gonna take us to our last release. So, Maury, tell us about that one.
• 44:47
  > Maury>Well, if you insist. The last release is the Remus Gatsby Reserve 2023 release 49.95% abv or 58.1% uh, proof. The Remus Family Reserve 2023 edition 45.
• 45:04
  > Brent>49.95. No, 49.05.
• 45:08
  > Maury>Oh, I didn't bring my glasses today. Oh, five.
• 45:11
  > Brent>Wake up awake.
• 45:13
  > Maury>I just. It's a little blurry after a few ounces.
• 45:18
  > Bob>That's understandable.
• 45:19
  > Maury>It's the second release in the annual series to celebrate F.
• 45:26
  > Maury>Scott Fitzgerald's legendary novel, the great.
• 45:30
  > Brent>Do you need me to get you one of those, like, special magnifying things so you can read the menu?
• 45:36
  > Maury>Borrow Fred's cheaters.
• 45:38
  > Justin>Oh, that's better.
• 45:39
  > Maury>You know, three shots is a parrot. Mercy goes along.
• 45:45
  > Brent>Thanks for joining us again.
• 45:46
  > Maury>Okay. Crafted by master distiller Ian Dersman and the team at Ross and Squibb Distillery, Remus Gatsby reserve contains some, um, of the 175 year old Lawrence Berg, Indiana distillery's finest. 15 million reserves.
• 46:10
  > Maury>Stop it. The 2023 lace.
• 46:13
  > Brent>Not that funny.
• 46:14
  > Maury>Two bourbon mash bills, 75 cord, 21% rye, 4% Marley malt and 60% corn.
• 46:22
  > Bob>Yeah, mine.
• 46:23
  > Maury>And 4% barley malt and is offered at cask strength.
• 46:29
  > Maury>The whiskey has a beautiful mahogany color on the nose. You get some caramel, some candy, dark fruit, some saddle leather and a hint of brown sugar. With a candy note on the palate, there's definitely caramel, oak, dark fruit, raisins, char and brown sugar. I found the finish to be relatively short to medium with notes of saddle leather, cherry and oak.
• 46:55
  > Maury>I thought it was a very nice whiskey, but honestly, from the stuff I'm used to having from Remus, I've had much better in the past. This was not my favorite offering from them. Although it's well made, I think they can do better. Brett, what do you think?
• 47:08
  > Brent>Well, they also didn't like your reading, so, you know, you guys are even Lord Marley Malt.
• 47:14
  > Bob>Yeah, man. Marley malt.
• 47:19
  > Bob>Cool runnings. Go ahead, Brent.
• 47:21
  > Justin>I know. So, yes, this one, the, um, the candy, dark fruit there on the nose, you get that with that. That leather really comes through on the, uh, palate. Really dark fruit. That's like toasted. That's the best way to describe it. Uh, you know, charred raisins and, uh, finish. A nice, lingering finish.
• 47:48
  > Justin>Uh, this is different than the other remus offerings we've had. I didn't like this one as much.
• 47:55
  > Justin>Um, that's not saying it's bad. It's just saying that I like the other ones better. So, uh, Justin, I just keep thinking.
• 48:07
  > Bob>Of, uh, old eighties man Stewie Stewart. Ah. Oh, baby. That's all I'm thinking. But, um, um.
• 48:15
  > Maury>What's that?
• 48:17
  > Bob>Louie, Louie? But, uh, compared to this song. So I got caramel dark fruit. It was, um, sweet on the palate. It tried to be spicy on the finish, but didn't quite make it there.
• 48:32
  > Bob>And it ended quick. And water and air didn't change it. Thank you.
• 48:40
  > Brent>All right, well, not much I can add to that rambling mess from you three. So, um, we're gonna give the Remus Gatsby reserved a well deserved three sips.
• 48:49
  > Brent>Interesting.
• 48:50
  > Maury>Under protest, we agreed to two.
• 48:54
  > Brent>No, we didn't. The hell are you talking?
• 48:59
  > Bob>Wake up.
• 49:00
  > Maury>I've been up. We agreed on two.
• 49:02
  > Brent>Are you awake? No, I don't think so.
• 49:06
  > Maury>Anybody here give it a three?
• 49:08
  > Bob>Yeah, I think we know the title of the show has got to be. We agreed on two.
• 49:11
  > Brent>I think the title of the show is somebody's asleep.
• 49:14
  > Justin>So.
• 49:14
  > Maury>So many has not slept a days.
• 49:16
  > Brent>Well, uh, that's all the time we have for today because Mori's got to go take a nap. Thank you, Brent.
• 49:22
  > Justin>Oh, it was a pleasure. Today.
• 49:26
  > Brent>We'Re skipping more because he's already asleep.
• 49:28
  > Maury>Peaceful without hard meat today.
• 49:30
  > Brent>Thank you, Justin.
• 49:31
  > Bob>Thank you, Bob. Pleasure to be here in the basement.
• 49:34
  > Brent>Subs and smokes is madman Bob, thanks for joining us. We're going to go Tuck Maury in before he passes out on us. Life's too short to drink bad whiskey.
• 49:43
  > Maury>Oh, gosh.
• 49:49
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 49:58
  > Brent>Give it a little tappy. Tap, tap, tap a roo.
• 50:01
  > Announcer>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone, play podcast, sipsuds and smokes. We love your feedback and you can reach us at info@sipsudsandsmokes.com dot our tasting notes flow out on Twitter and Instagram with our handle sipsudsandsmokes, and our Facebook page is always buzzing with lots of news.
• 50:26
  > Announcer>Youll also be able to interact with the thousands, millions of other fans on those social media platforms.
• 50:35
  > Announcer>Do us a favor. Take the time to rate this episode. If you're listening to us online, that's a big help to us, and we get to see your feedback as well. Come back, join us for another episode, and keep on sipping.
• 51:00
  > Announcer>One tan hand production of, uh, 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.