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Jimmy your batch was a little hot · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip, Suds and Smokes.
• 0:03
  > Brent>Here are the whiskeys that we're going to be sipping today. We have the Angels Envy Triple Oak Kentucky Straight Bourbon Whiskey. The Angels Envy cast strength bourbon 2024 release. Yeah, it took us this long to get to it because we got such backlog, which is a good thing.
• 0:18
  > Harm>Yeah, it's almost 2026.
• 0:20
  > Brent>The old Forester 117 series. 1910. Extra, extra.
• 0:24
  > Brent>Old Kentucky straight bourbon whiskey. The Booker's 2024. Four Kentucky straight bourbon Whiskey. Jimmy's Batch. The Little Book Infinite Kentucky Straight Bourbon Whiskey. And Booker's the Reserve Straight Kentucky Bourbon Whiskey.
• 0:41
  > Brent>Boy, it sucks to be us.
• 0:42
  > Bob>I know, right?
• 0:43
  > Brent>Yeah.
• 0:44
  > Maury>We do this for you guys.
• 0:46
  > Harm>It's a lot of people couldn't do what we're doing.
• 0:48
  > Harm>We take the time to taste and rate them.
• 0:51
  > Bob>We put in sacrifice.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios.
• 1:21
  > Maury>Why?
• 1:22
  > Announcer>Because that's where the good stuff is. It sips, suds and smokes with your smoking host, the good old boys. And now it's sipping.
• 1:59
  > Brent>Hey. Yes. It's sipping time. Welcome to this Sip Us up episode where everything good in life is worth discussing. We are the best thing on at.
• 2:06
  > Justin>2Am well, that's debatable. You know, hockey season is back on and they're doing replays of the hockey games. Uh, so if there was a good hockey game on, then no. But if there's not, then yes.
• 2:17
  > Bob>Oh, there we go.
• 2:17
  > Brent>You should subscribe to our streaming service.
• 2:19
  > Harm>The streaming services are kicking our butts. I'm watching Alien Earth. I got Wednesday going Severance. It's crazy, man. There's too much good TV now these days.
• 2:27
  > Brent>We know what you're streaming or any of those movies.
• 2:29
  > Harm>I stream these with the family. Yeah, my private time is my private time, Bob.
• 2:33
  > Bob>Um, I'd rather watch Baywatch, but, uh, I'll listen.
• 2:35
  > Harm>They're rebooting that. Did you know?
• 2:38
  > Bob>Yeah, of course.
• 2:40
  > Brent>But is the Hoff gonna be in it?
• 2:41
  > Bob>No half? No Pamela?
• 2:43
  > Brent>Oh, no. Forget it. No, not even. Can't do it without the half. Yeah, I mean, he's.
• 2:48
  > Harm>I think it's a tough wank without the Hoff for you.
• 2:50
  > Brent>Yeah, yeah. It's just not. Not working out with the Hoffman. All right, well, this is Made Man Bob. And joining me today are Made Man Brent.
• 3:01
  > Justin>Thanks for having me.
• 3:03
  > Brent>And, uh, Made Man Maury.
• 3:05
  > Maury>I am very excited to be here today, Bob.
• 3:07
  > Brent>I can see it. Would you put your pants back on, please? Thank you, good old boy Justin.
• 3:13
  > Bob>Pleasure to be here.
• 3:14
  > Brent>And good old boy Harm.
• 3:16
  > Harm>I'm wearing pants today.
• 3:17
  > Brent>It's a first.
• 3:18
  > Harm>No, no, I usually. I'm the one who does not wear always red pants.
• 3:22
  > Maury>It's.
• 3:22
  > Harm>It's Brent here with this.
• 3:23
  > Brent>But you're usually wearing them on your head. Uh, well, you know, running around the house. Look, I'm a. I'm. I'm a. I'm a rabbit.
• 3:31
  > Bob>It's called a turban.
• 3:32
  > Brent>Yeah. Okay.
• 3:33
  > Bob>Be culturally sensitive.
• 3:36
  > Brent>Cultural appropriation.
• 3:37
  > Maury>You know, I thought there was something strange about the shape of that turban. Yeah, now that makes a lot of sense. There's a crotch. There's a zipper. Yeah, zipper.
• 3:45
  > Brent>Our sip segments are about the things you can sip like wine, distilled spirits, tea and coffee and all that sort of stuff. And here are the whiskeys that we're going to be sipping today. We have the Angels Envy Triple Cask or Triple Oak Kentucky Straight Bourbon Whiskey. The Angels Envy cast strength bourbon 2024 release. Yeah, it took us this long to get to it because we got such a backlog, which is a good thing.
• 4:09
  > Harm>Yeah. It's almost 2026.
• 4:11
  > Brent>The old Forester 117 series. 1910. Extra, extra.
• 4:15
  > Brent>Old Kentucky straight bourbon whiskey. The Buckers 2024. Four Kentucky straight bourbon Whiskey.
• 4:21
  > Brent>Jimmy's Batch, the Little Book Infinite Kentucky Straight Bourbon Whiskey. And Booker's the Reserve Straight Kentucky Bourbon Whiskey. Boy, it sucks to be us.
• 4:33
  > Bob>I know, right?
• 4:33
  > Justin>Yeah.
• 4:35
  > Harm>We do this for you guys. It's a lot of people couldn't do what we're doing. We take the time to taste and rate them.
• 4:41
  > Bob>We put this in sacrifice.
• 4:43
  > Harm>Yeah.
• 4:44
  > Brent>Yeah, that works for me. Well, we're gonna have, uh, Justin, we have. We do our sips, ratings from 1 to 5. We're gonna have Justin pick one and tell us about it.
• 4:54
  > Bob>Hear me now and believe me, later. Four sips.
• 4:59
  > Bob>Let's keep this secret to ourselves. Pour me another.
• 5:05
  > Maury>That's classified.
• 5:08
  > Brent>All right, so let's move on to our first whiskey of the day. And we're gonna have Harm tell us about that one.
• 5:15
  > Harm>I forgot.
• 5:16
  > Brent>Yeah. Thanks for joining the party. You sit there staring off into space, and I'm like, I'm just stretching.
• 5:21
  > Harm>I'm just.
• 5:22
  > Brent>I'm stretching. And he said there might be alcohol involved. Yeah.
• 5:24
  > Harm>Uh, so our first whiskey of the day is the Angels Envy Triple Oak Kentucky straight bourbon whiskey.
• 5:29
  > Harm>46 ABV or 92 proof for the mathematically challenged Angel's Envy Triple Oak Kentucky Bourbon Whiskey is created by finishing Angel's Envy in traditional bourbon, uh, in three different types of oak casks. The whiskey was finished in the second fill, Hungarian oak barrels. And then for six months. In first fill, Chinkapin barrels for at least six months. The first fill, French oak barrels for at least two months. Oh, and then first fill. This profile will change over time and maintain a uniform, but to maintain a uniform profile. How does that work?
• 6:02
  > Harm>This will change over time to maintain a unifying profile.
• 6:05
  > Brent>Don't ask me.
• 6:06
  > Harm>Somebody's marketing speech got mixed up. Yeah, man. All right, enough with the marketing speech.
• 6:12
  > Harm>Color. It's got some. The nose. I'm stealing completely from Brent. Brent. It's honeysuckle.
• 6:20
  > Harm>Um, there's some fruit there, and I got really nice walnut, like candied walnut on the palate. It was surprisingly light on the entry. Sweet and pleasant with good oak, but it's not, like, overpowering. This is so well balanced. Um, the fruit's coming back. It's got a really caramel, vanilla, sweet thing going on. And, um, it's candy, and it's got a medium finish. I really like this very pleasant harm.
• 6:52
  > Maury>As much as I hate to admit it, I think you might have nailed it with this one. Um, I might refrain from candy in the true sense. Sort is, it's not overly sweet. It's not cloying. Candy implies cloying. But other than that, I think you nailed it spot on. I think it's really got a lot of balance. I was expecting a lot of heavy wood and oak influence, and it's actually been done with restraint. It's not over oaked.
• 7:16
  > Harm>Yeah, you're right. You're right. It's. I did go too far on the candy, I guess, but. But it's sweet, and I wasn't expecting it because it says triple.
• 7:23
  > Justin>Oh. I think that sweetness comes from, like, a little bit of that brown sugar note. I think you get to it.
• 7:27
  > Maury>Yeah, no, I think you're right, Brett. I think, uh, you nailed it.
• 7:31
  > Harm>But it's port cask finished as originally. Right.
• 7:33
  > Harm>The original Angel's Envy is port cask. And then they do the triple oak finishing. So he's still got that same, you know, DNA from the originals.
• 7:42
  > Justin>Yeah, I mean, I thought the nose. I thought it was very pleasant. It was very light. I'm thinking triple oak. I'm thinking, oh, my God, there's a.
• 7:49
  > Harm>Punch to the gut monster.
• 7:50
  > Justin>Um, you're right. And it's not like that. So the nose was. Was, ah, very light, a little bit floral. The apricot, honeysuckle. Um, then on the palate. That's when I. That's when things started to kick in. I got, you know, that's what was more like. I expected, uh, you know, tobacco, the. The pepper, the cloves.
• 8:08
  > Harm>Uh, I didn't get tobacco, pepper, or cloves.
• 8:11
  > Maury>I agree. I'm with you, Harm. I didn't really find that to be the case here.
• 8:14
  > Justin>The, uh. And then the finish was a nice, long finish. It was a little brown sugar, some pepper, uh, molasses. Uh, I thought the, uh, that the. The nose, the palate, and the finish were all different. All different. For me, they were a little bit. Each one of them was different. Made this very complex for me.
• 8:31
  > Harm>You can talk me into the pepper, but I'm stretching for the clove. I'm not getting the clove. Justin, did you get any clove? What you get?
• 8:38
  > Bob>No, I got stroopwafel cookies on the nose.
• 8:41
  > Harm>Okay.
• 8:41
  > Bob>Those are nice and, uh, sweet, complex wood profile, salt, vanilla. The palate was sweet and woody, and so is the finish for me.
• 8:52
  > Harm>All right. Nobody got clove, man. Brad, Bob, would you say you get the clove?
• 9:00
  > Brent>I can see where he's going with clove. It's. To me, it's not completely clove, but there's.
• 9:05
  > Harm>Okay. There's some baking spice.
• 9:07
  > Announcer>Yeah.
• 9:07
  > Harm>Uh, but it's not quite clove for me.
• 9:09
  > Brent>Yeah. And. And I get the walnuts on there.
• 9:11
  > Maury>I agree.
• 9:12
  > Brent>Time. I get the. Almost like the walnut skins, but. But there's a little bit of apricot in the nose.
• 9:18
  > Harm>Um, and Brent said that earlier. And that's the fruit. I just couldn't get it.
• 9:22
  > Brent>There's apricot in there. There's a little bit of honey. The oak was well done. The baking spice is there. You know, the oak is there, but it's not overpowering. And the finish, I'd say, you know.
• 9:36
  > Harm>Anybody try watering it wasn't.
• 9:39
  > Bob>Its friend.
• 9:39
  > Harm>Wasn't. I'm going to trust them. What the hell?
• 9:44
  > Harm>Uh, it did nothing for the nose at all. Didn't kill the palate. I got more walnut.
• 9:53
  > Bob>Kill it, but it didn't help it.
• 9:56
  > Brent>Yeah. Overall, I think, you know, a good effort.
• 9:59
  > Brent>And I figured out that.
• 10:00
  > Harm>Damn it. The water brought out some tobacco nose for me.
• 10:03
  > Brent>There you go.
• 10:03
  > Harm>There you go.
• 10:04
  > Bob>Brett.
• 10:05
  > Harm>The tobacco note came out with the water for me, but he got it without it. Yeah.
• 10:08
  > Brent>So the profile will change over time to maintain uniform. They're talking about the profile of the barrels and the aging to maintain this next months of that. X months of that. So that Flavor profile.
• 10:18
  > Brent>So it always tastes the same. Okay, now I get it.
• 10:21
  > Brent>Yay.
• 10:21
  > Maury>Yeah, I got that.
• 10:22
  > Brent>We figured it out. Okay.
• 10:23
  > Maury>I didn't want to have to take.
• 10:24
  > Brent>The time to English is explain. English is not his friend.
• 10:28
  > Harm>Look, uh, they say the profile will change to maintain a uniform profile. Yeah, the.
• 10:32
  > Maury>The barrel profile will change to maintain.
• 10:35
  > Harm>A uniform flavor profile.
• 10:37
  > Maury>Flavor profile.
• 10:38
  > Harm>This missing words.
• 10:39
  > Brent>He's got it.
• 10:40
  > Harm>You guys for a lot.
• 10:41
  > Brent>Yeah. Words are important.
• 10:42
  > Harm>Sometimes I don't like these marketing people.
• 10:44
  > Brent>Well, we're going to give the Angels Envy Triple O Kentucky Straight Bourbon Whiskey a well deserved four sips.
• 10:52
  > Maury>That's classified.
• 10:54
  > Brent>I think one of their better efforts recently. So we'll be back. Hey. And we're back. We just finished talking about the Angels Envy Triple Oak Kentucky Straight Bourbon Whiskey. Four sips for that one. Good effort. Absolutely. Good effort. So let's move on to our next whiskey and we're gonna have Brent tell us about that.
• 11:16
  > Justin>Thanks, Bob. Um, the next one is the Angels Envy Cast Strength bourbon. It's a 2024 release. This is 59.4% ABV or 118.8 proof. So this is the 13th annual release of the Angel Zemby Cast Strength Kentucky Straight Bourbon Whiskey. It's traditionally made with angel Zembi Kentucky Straight Bourbon finished in ruby port casks. This release also include the portion finished in tawny port wine casks. So color. I got that. It's not.
• 11:48
  > Justin>It's not. It's like an 80s copper penny.
• 11:51
  > Brent>The.
• 11:51
  > Justin>The. On the nose, I got some, uh, dark fruits, a little pepper vanilla. On the palette, dark cherry. Uh, it's a flat cola. I got like a pepper vanilla, a little toasted oak.
• 12:04
  > Brent>It's.
• 12:04
  > Justin>It's got a really nice, like velvet finish right there on your. On your palate, on your tongue and stuff. And then the finish on this, this just doesn't stop. I mean it just goes and goes and goes and. Ah. Uh, that's what I love about this one here. This finishes. This is one of my. This is a little bit better than some of the ones we've had recently.
• 12:24
  > Harm>But it got better in the glass.
• 12:26
  > Maury>You're 100% right. You took the words out of my mouth, Harm. It was okay when we poured it, but it's gotten dramatically better.
• 12:32
  > Harm>Just. I just came back to the nose while you were talking about it. I just was blown away.
• 12:37
  > Justin>So. Good.
• 12:37
  > Harm>Just letting it sit. Kids. Let your whiskey sit for some time. Get.
• 12:41
  > Justin>Let, get.
• 12:41
  > Harm>Let it breathe. Let it get its legs under it. And then. And, and you, uh, Know, if you got the Glen Cairn glass, it needs to get some oxygen. Give it a swirl, and, oh, my.
• 12:50
  > Brent>God, it breathes its whole life until it got locked in that bottle.
• 12:55
  > Harm>Yeah.
• 12:55
  > Brent>You know, once it gets out of the bottle, give it a little time.
• 13:00
  > Harm>The nose is so good, so. I'm sorry, you were saying, Brent?
• 13:06
  > Justin>It's great. I mean, this is one of my favorite ones, uh, for the. Over the last few years.
• 13:10
  > Maury>Yeah, you know, perennial favorite. I mean, we've really come to. All of us, I think, enjoy this one and look forward to it almost every year. But I would say in the last couple years, it's perhaps not been as exciting as it's been in the way past, but this really brings back some excitement to it, and I really like this. I think this is, uh, a step back in the right direction.
• 13:29
  > Harm>Oh, yeah, this is a great whiskey, and I can't believe I got so much of it. They sent me so many cases of this this year.
• 13:34
  > Maury>You're kidding.
• 13:35
  > Harm>Tons of it. Uh, people are not taking their allocations. The economy's been slowing down, and.
• 13:40
  > Harm>And I'm sitting on 2024, and the 2025 is almost about to come out. I. This. I'll be opening a couple of these at home now, so.
• 13:48
  > Justin>Good.
• 13:49
  > Maury>I guess, uh. I guess you'll be sharing with the crew here.
• 13:52
  > Harm>Yeah, sure. I'll take. I'll bring some back. We'll get bigger samples this time.
• 13:56
  > Maury>Mm.
• 13:57
  > Harm>Justin, what do you think about this?
• 13:58
  > Maury>In past years, though, it's hard to get. I mean, in past years, it's been very difficult.
• 14:02
  > Harm>Very hard to get.
• 14:02
  > Maury>This is, uh, a unique situation. This is. I would classify as somewhat of a unicorn. Used to be easy to get if you were willing to spend the money. The last four or five years, it's been very difficult.
• 14:11
  > Harm>They're still asking a lot retail. They're not.
• 14:13
  > Justin>This is the 13th year, so, I mean, they've had a long time to build up that stock, you know, that stockpile and, you know, what's the MSRP on it, Harm?
• 14:21
  > Harm>Should be 200 something. 220, maybe.
• 14:23
  > Maury>That's where it's been from. Almost initial release, so air.
• 14:27
  > Bob>Definitely.
• 14:27
  > Harm>They have a special. The special cast releases are 300 almost.
• 14:30
  > Brent>Are they?
• 14:31
  > Harm>Yeah.
• 14:31
  > Bob>The nose is woody and tingly. Definitely like a good hit of port on it, but it was pretty well balanced. Um, water brought out some intensity on the palette, and it muted the nose, and the finish was spicy. And he pretty good for an Angels Envy cast Strength release. We've been lucky enough to do many, many of these over the last over 10 years. I didn't think you guys.
• 14:59
  > Brent>Yeah, we've done most of them. Not. Not all but most so and every year is different but. But you know, every year's been good. Some are better than others. I think this one. I think this one is lovely. I think the tawny port cast I think was a good. Was a good play it.
• 15:17
  > Harm>I think the water brought more the tawny port notes out.
• 15:20
  > Maury>I would agree Harm.
• 15:22
  > Harm>I it. I didn't do the water until Justin said.
• 15:24
  > Harm>Just said it.
• 15:25
  > Maury>It didn't really need a lot of water.
• 15:26
  > Harm>It doesn't need it. But you uh, bring out more flavor. There you go. Bob is frantically gesturing for the water. The little uh, analgene flask.
• 15:38
  > Harm>Right. Was that. What do they call those?
• 15:40
  > Brent>Wash bottle. Laboratory wash bottle.
• 15:42
  > Harm>Yeah.
• 15:43
  > Bob>And I just thought he was going to give us a booby honk.
• 15:45
  > Harm>Yeah but he wanted water. He wasn't making the honk honk sound.
• 15:53
  > Brent>M True. Yeah. The tawny port comes out more with the water.
• 15:59
  > Harm>You got the darker fruit, the leather coming out.
• 16:01
  > Brent>Yeah.
• 16:02
  > Harm>Uh, the more nuttiness.
• 16:03
  > Bob>Definitely some fine leather on this one.
• 16:06
  > Harm>I wasn't getting that. It was the what Brent said with the black fruit and the, the cola notes.
• 16:11
  > Harm>That's what's getting without the water. Adding the water brought out those, those tawny uh, port notes.
• 16:15
  > Brent>Yeah. Before the water it was toffee and spicy and a lot of white pepper and red fruit. Red fruit and a cola slash kind of doctor Peppery note. But with the water the tawny port really kind of comes forward. So. Yeah.
• 16:32
  > Harm>And it'll take it. I mean it's. It's 118.8 proof.
• 16:35
  > Harm>Yeah. You don't. Don't be shy with the water but don't be like um.
• 16:38
  > Brent>Yeah. Don't go.
• 16:39
  > Harm>Don't drunk or crazy either.
• 16:41
  > Brent>But yeah. This is, this is lovely. This is. This is one of the better ones I remember us having. So I can't remember.
• 16:49
  > Harm>It's almost as good as my fine spirits. Private Barrel.
• 16:52
  > Bob>We had this KBF um a few weeks ago but we had the little Glen Cairns and I think you know, use a full size Glen Karen.
• 17:00
  > Harm>I don't like those looking. They're cute. They make for nice pictures but I.
• 17:04
  > Bob>Do not enough air.
• 17:05
  > Harm>You don't get enough from those glasses.
• 17:07
  > Brent>When you're at something like the kbf. They're.
• 17:10
  > Brent>It's a little more useful to have something small like that but you're gonna.
• 17:13
  > Bob>Have 60 pores a day so you.
• 17:14
  > Brent>Really don't want silly plus plus I think because they're smaller keeps you from getting silly. At kbf, you know, there's a little bit of silliness, but, uh, I never.
• 17:26
  > Justin>Have, so I've got that going for me.
• 17:31
  > Brent>I still remember the time I left him on the corner and came back and they had sent a waiter out to like, keep an eye on him so he wouldn't wander into traffic. So, yeah, that was a fun trip. We had a ball. That trip's the word.
• 17:45
  > Harm>Yeah.
• 17:46
  > Brent>How's that cutting board doing?
• 17:50
  > Justin>Cutting board is great.
• 17:52
  > Harm>Did you steal a cutting board?
• 17:53
  > Brent>No, I did not, no. Yeah, he's not admitting to any sort of crime.
• 18:00
  > Harm>It was a gift.
• 18:04
  > Brent>So we're gonna give. We're gonna give the angels envy, cast strength. 2024, a well deserved four sips.
• 18:11
  > Maury>That's classified.
• 18:14
  > Brent>So that's gonna bring us up to our next one. We're gonna have Justin tell us about that one.
• 18:19
  > Bob>So now we're gonna talk about The Old Forester 117 Series 1910 Extra Extra Old Kentucky Straight Bourbon Whiskey, which is 46.5% alcohol by volume or 93 proof. The 1910 Extra Extra Old debuted as part of the 117 Series from Old Forester in spring of 2021. And it's been a continuing annual release. To create this unique expression, Old Forester aged its standard 1910 fine old whiskey in a heavily charled secondary barrel for an additional 24 months. This is a 2025 release. They included some notes which were dead on. They had this toffee pudding and toasted hazelnuts. And it was silky. Um, on the palette I got almond paste, cinnamon, and can't, um, read my other notes, but I really like the, uh, the balance of this thing.
• 19:26
  > Bob>And the finish tasted like those malted balls you get at the movie theater. And, um, I enjoyed it a lot. What did you think, Maury?
• 19:36
  > Justin>Whoppers.
• 19:36
  > Maury>Whoppers.
• 19:37
  > Brent>Thank you.
• 19:38
  > Maury>Well, I'm gonna be a little bit contrary. Um, I would agree with a lot of what you said. For me, when this whiskey, particularly when it came right out of the bottle, I thought it was closed. I thought it was tight. I thought it was much too much wood and it was out of balance. However.
• 19:56
  > Brent>We'll be back.
• 19:56
  > Maury>We'll be back.
• 20:03
  > Justin>Hey.
• 20:03
  > Brent>And we're back. And Mori was waxing poetic.
• 20:08
  > Maury>Thank you, Bob. Uh, anyway, I thought it, uh, with water and air more than anything, air and time in the glass, it definitely balanced out a little bit. And I got some of those almondy notes that, uh, Justin talks about and a little bit of a velvety mouthfeel. The finish definitely had a little hint of milk chocolate and cinnamon on it.
• 20:27
  > Maury>Uh, I think you will be rewarded with patience with this whiskey. As I said, I was not happy with it when I first poured it in the glass. It's improved dramatically since that time. Not my favorite whiskey of the day. Day, but very well made, very interesting, and, like I said, somewhat polarizing. Brent, what'd you think?
• 20:45
  > Justin>Yeah, I enjoyed this one. I enjoyed it more than you. I know when you first had it, you were impressed, and I was. I really liked it. I like that.
• 20:52
  > Brent>That.
• 20:52
  > Justin>That softness, that silkiness on the.
• 20:54
  > Maury>I found when I first tried it, and. And that sort of disappeared.
• 21:00
  > Justin>But I. I mean, I got on the palate. I got the. You know, those. It's like very light baking spices.
• 21:04
  > Justin>It's mild spices.
• 21:06
  > Maury>Yeah.
• 21:06
  > Justin>And the light cherry note on it. Um, it's just the whole mouthfeel was great. I just enjoyed it. I. I really didn't find anything wrong with this.
• 21:17
  > Brent>You know, um, when I first tasted it, there was a tartness to it that was a little bit overpowering.
• 21:23
  > Brent>But after something very sharp on the nose after it. After it sat for a minute, that blew off pretty much completely. And now it's. It's lovely.
• 21:32
  > Brent>Um, hazelnuts, toffee baking, um, spice, um, almond paste. It's got a nice finish, medium finish. That's. Honestly, that's the only thing I think that lets it down. So finish could be a little bit longer. But, uh, I really like this one. Once it. Once it got some air, it really. It really started to shine.
• 21:56
  > Harm>All the notes you guys said are there, but there's this little sour cherry thing going on. Sharpness.
• 22:01
  > Brent>Yeah, there's.
• 22:02
  > Harm>Which I did not like. It was unpleasant.
• 22:03
  > Maury>Just a smidge. Thanks.
• 22:05
  > Harm>And adding water to it brought it back out. I just put some more water. Yep. So there's something just. There's something about this one that I don't really enjoy.
• 22:14
  > Brent>Well, some like. Some don't, but we're gonna.
• 22:18
  > Harm>It's not bad. I wouldn't pour it out. Just throw it over. It's not my thing.
• 22:20
  > Brent>Well, we're going to be giving the old Forester 117 Series Extra. Extra Old Kentucky straight bourbon whiskey forceps.
• 22:29
  > Harm>What?
• 22:29
  > Brent>That's what.
• 22:30
  > Justin>That's what we. That's what we agree.
• 22:33
  > Maury>I thought we agreed on three.
• 22:35
  > Harm>We agreed on three. You lie.
• 22:37
  > Brent>Okay, then we'll do three.
• 22:38
  > Harm>Protest.
• 22:39
  > Brent>That's what I literally wrote right here. We're in the streets, man.
• 22:42
  > Harm>We're going to be in the streets.
• 22:44
  > Brent>So we'll do three, then let's revote.
• 22:46
  > Harm>Awesome.
• 22:49
  > Brent>So that's going to take us to our next whiskey, which we're going to have Maury tell us about.
• 22:55
  > Maury>Thank you, Bob. The next whiskey is the Bookers 2024 four Kentucky straight bourbon whiskey.
• 23:02
  > Maury>Jimmy's batch coming in at 62.9% ABV or 125.8 proof. The fourth release of the Booker's Bourbon 2024 collection is named in honor of master distiller Jimmy Russell, one of Booker knows dearest peers, competitors and friends. This batch was made up of three production dates stored in four different warehouses. It stands at 125.8 proof and the age is 7 years, 9 months and 19 days. The breakdown of this batch is as follows.
• 23:37
  > Maury>12% came from the 5th floor of 7 story warehouse Z. 25th floor 7 story warehouse 1. 46% came from the 3rd floor of 7 story warehouse 3. 22% came from the 4th floor of 7 story warehouse Q. Now there'll be a quiz on that later. The color, very nice. Copper color on the nose. There's just tons of stuff going on. You've got cinnamon and baking spice and wood and leather and tobacco on the pallet. Classic bookers.
• 24:17
  > Harm>It's a kick in the teeth.
• 24:18
  > Maury>It's a kick in the teeth at first, but actually after the second or third sip, it's just luscious, viscous mouth coating. Lingers on the palate, just coats all your taste buds. And then as it slides down your throat, it just lingers on and on and on. This is one of the best bookers I've had in a long time. It's classic for the style. It's delicious if you can find it. I highly recommend.
• 24:44
  > Brent>Grab a dram.
• 24:45
  > Maury>Justin, what did you think?
• 24:46
  > Bob>On the nose I got vanilla raisins, kerosene, uh, lamp mold, winter spices on the palate, sweet light oak red.
• 24:57
  > Justin>Make somebody drink this with kerosene lamp.
• 24:59
  > Bob>You know, I have fond memories of the smell of kerosene lamps, but I.
• 25:04
  > Harm>Was going surfboard wax.
• 25:06
  > Bob>And um, the finish, ah, it lasted forever when I first opened it. And now that it's had time to breathe, it's like a normal nice finish.
• 25:16
  > Harm>The next time I see you, remind me not to talk to you, will you?
• 25:22
  > Maury>That's exactly my thought.
• 25:23
  > Harm>Yeah.
• 25:24
  > Justin>So this had, this had like a nice soft nose to it.
• 25:27
  > Justin>I got some vanilla, light floral notes. And then, then you get to the palette and it just. It just kicks you, you know, something.
• 25:34
  > Harm>Different on this whiskey.
• 25:35
  > Justin>It just gives you that.
• 25:36
  > Maury>But it's really evolved the palate. Over time, it softens dramatically. From what?
• 25:41
  > Justin>Yeah, because it. But I got big, bold pepper and clove that, a tingly mouthfeel that. Wood tannins that. A little bit of tobacco. And then the finish just long. It just lingers long and it gets. Just gets soft and lingers and soft and lingers.
• 25:56
  > Bob>It doesn't quit good with some country ham.
• 25:58
  > Harm>This. That was the name of a different batch.
• 26:00
  > Brent>Anything's good.
• 26:01
  > Justin>But you know what? When they said it was a tribute. When they said he was tribute to Jimmy, I was thinking it was going to be more, you know, towards, uh.
• 26:07
  > Bob>Like Turkey.
• 26:08
  > Justin>Yeah, yeah, Like a. Right. Like a wild turkey rye finish kind of thing. And it's not.
• 26:13
  > Harm>But the spices are there, so the spices are there.
• 26:16
  > Brent>Right.
• 26:17
  > Harm>I got dark chocolate and toasted nuts. We all had something different on the nose here. This is.
• 26:21
  > Harm>This is such a great whiskey. There's so. It's so complex. Every time you approach, you get something new.
• 26:27
  > Brent>Yeah.
• 26:28
  > Maury>With the suggestion. You do get some dark chocolate and roasted nuts. I would agree. Yeah.
• 26:31
  > Maury>It's a power suggestion.
• 26:33
  > Brent>The funny thing is, I'm, um. Brand on this. It's.
• 26:36
  > Brent>The nose isn't nearly as powerful as the whiskey.
• 26:39
  > Maury>No, no, no.
• 26:40
  > Brent>And it's not that the nose is complex. Sucks you in and you go, oh, I don't think this is going to be a kick in the teeth like bookers normally.
• 26:49
  > Harm>I wanted to smell.
• 26:51
  > Brent>And you wolf it back and you go, jesus. Yes. So.
• 26:55
  > Brent>Well, yeah, the nose.
• 26:57
  > Maury>That is what the inexperienced chuggers do. Bob, I'm sorry to hear that you fell into that trap.
• 27:02
  > Brent>The nose will absolutely suck you in on this.
• 27:07
  > Harm>He's such a noob.
• 27:10
  > Maury>Such a neophyte.
• 27:12
  > Brent>The palette is just.
• 27:13
  > Harm>Term of art is noob.
• 27:14
  > Brent>It is, uh. It is everything you wanted a Booker's.
• 27:17
  > Brent>Literally everything. You wanted a Bookers. Other than a case of it. That. That would. That's what I really wanted in my bookers.
• 27:23
  > Harm>But this one hasn't hit the shelf yet in South Florida, but it should be coming very soon. Is that right?
• 27:28
  > Maury>It's last of 2024.
• 27:29
  > Harm>I'm sorry. Wait, wait, I'm sorry. This one did. I thought we're doing the 25 for something. Yeah, okay. I'm wrong. I thought we're doing 25 here.
• 27:36
  > Harm>Yeah.
• 27:36
  > Brent>Snook. So we're going to be giving the bookers 20, 24. 4. Jimmy's batch A. Uh, well, there's plenty of this on the shelf.
• 27:43
  > Harm>Oh, my goodness.
• 27:48
  > Brent>All right, so that takes us to our next one, which is the little book, the Infinite Kentucky straight bourbon whiskey. 59.65 ABV 119.3. The Infinite is a new line extension within the Little Book family. This exclusive limited release features a unique blend of whiskeys distilled by all three generations of the no family master distillers booker Fred and Freddy. Each year a new whiskey is going to be added to the blend, delivering an ever evolving confluence of artistry with a unique experience. Annually, this release honors the family's dedication to the craft of American whiskey. Booker Nose component in this is a Kentucky street bourbon whiskey aged 20 years.
• 28:27
  > Brent>Fred's is a Kentucky straight bourbon age 14.
• 28:30
  > Brent>Freddy's is a Kentucky straight bourbon, age 7.
• 28:33
  > Brent>And then the shared family componen component is a Kentucky Straight Bourbon aged eight years. The nose. The nose is very. Just soft and round. I mean, everything is soft and round after drinking the other Bookers but the sweetness comes through.
• 28:54
  > Brent>There's like dark manuka honey and molasses.
• 29:03
  > Harm>Like a brown butter 100 on that. Brown butter.
• 29:09
  > Brent>Like brown butter and damp brown sugar on the palate. Mhm. Dark toffee caramel. The barrel char comes up after the swallow. There's some nice oak in here. It's not overpowering. It's just enough to kick you and let you know it's there. The char stays with you and it's. It's got a nice finish.
• 29:41
  > Brent>It, uh, it stays with you for quite a while. I think this one is my favorite little book so far.
• 29:48
  > Brent>I mean, of all the ones they've done, I think this is definitely the one that I'm enjoying the most.
• 29:54
  > Brent>And we will be back. Hey. And we're back and we're discussing the little book, the Infinite Kentucky Straight Bourbon.
• 30:06
  > Harm>You are rudely interrupted by a commercial, Bob.
• 30:08
  > Brent>Yeah, well, that's what keeps us on the air. So what'd you think, Harm?
• 30:11
  > Harm>I don't care. I'll talk to you, okay?
• 30:13
  > Justin>And then I'll tell you.
• 30:14
  > Harm>This is. This is this. This whiskey is so complex.
• 30:16
  > Harm>I love it. But I'm just listening to you guys this. I. I'm still overwhelmed. Bryant, you tell me.
• 30:23
  > Justin>Okay, so all the other previous little books have been Freddie Noe's concoctions. So I don't even know that I really like to want to call this one a little book because it's not. It's the whole family. It's like a family book.
• 30:37
  > Maury>Explain. It's a line extension of the Little Book family. So I agree with you. It's a completely different offshoot.
• 30:42
  > Brent>He's the one who did the blending, and that's Freddie's thing.
• 30:45
  > Justin>But, um, the, uh. This is the most mainstream of all the little books that we've had.
• 30:49
  > Harm>All those were, like, weird, different experiments.
• 30:51
  > Justin>I mean, they were good. Some of them were really good. Some of them were okay. You know, they were.
• 30:55
  > Justin>They were all different. And this one here is the most. More, um, mainstream, you know, bookers.
• 31:01
  > Harm>This pays homage to the family M. Right.
• 31:03
  > Justin>Yes, exactly so. And I, uh, enjoyed it a lot. It's my personal favorite. Just like Bob said the same thing. You know, I got the dark fruits, slight oak tannin, a, uh, little bit of burnt brown sugar, light, slight tobacco, chocolate nuts, little bangering spice. All follows through on the palette, you know, on the finish as well from the palette. So I enjoy this, you know, Maury.
• 31:26
  > Maury>Yeah, I agree, Brian. I agree with absolutely everything you said. I think that this is in some ways, uh, a, uh, true representation of bookers.
• 31:36
  > Maury>And it's a, uh, baby brother, and hence the name Little Book. And I like the style. Everything sort of follows through the. The real main line of Little Book series, as you said, was more of an experimentation and little less mainstream. Not to say that there weren't some that were great and fantastic. This is just a whole nother level. I think that this really has the heritage, uh, the DNA of the Booker's line. I love that it's got some whiskey that was distilled by Booker himself, and then Fred and Freddie. Uh, I think it's fantastic. It's just, uh, it hits all the boxes.
• 32:10
  > Maury>Uh, I agree with Bob. It's the best little book I've had. And again, it's not tr. Little Book.
• 32:15
  > Maury>It's the Infinite series. It's a line extension.
• 32:18
  > Maury>And I think you should look for these because I think they're going to be worthwhile.
• 32:23
  > Bob>Justin, say after about 15 years of drinking bourbon intentionally, this kind of summarizes my entire bourbon drinking experience. Kind of touches on all the notes, highlights of everything I've ever drank.
• 32:40
  > Justin>So not the low light, so.
• 32:41
  > Bob>Yeah, no, not really. Not the low lights. Well, we're going to be getting amazing.
• 32:47
  > Brent>The Little book, the Infinite, a well deserved five sips.
• 32:50
  > Harm>Oh, my goodness. There was some debate about that 5 SIPS rating earlier, but, uh, not now. Not now.
• 32:57
  > Harm>As this got time.
• 32:58
  > Brent>Debate it. Yeah, debate it now. Yeah. I got a knife on me. All right, we're gonna. Justin, tell us about our last one.
• 33:06
  > Bob>So I am pleased to discuss the Booker's the Reserves Kentucky straight bourbon whiskey. It's 62.95 alcohol by volume or 125.9 proof. I certainly did not do the math. The Reserves is the new first new release in the Booker line in over five years. Created by Freddie Noe, 8th generation master distiller of the Fred B. No distillery. It is made with older stock than the regular Booker's line. The first batch is made from eight bourbon batches age from 8 and 14 years. So the nose was hard to find at first and it was very light.
• 33:55
  > Maury>It was a very light nose and.
• 33:57
  > Bob>Now it's still hard to find. Vanilla waffle cone I got, um.
• 34:01
  > Maury>Okay.
• 34:01
  > Brent>Sweet.
• 34:04
  > Bob>Kind of reminded me of like hot pickles. That what Brent likes?
• 34:08
  > Brent>Yeah.
• 34:10
  > Bob>Like I said, it's faint, but it's faint hot pickles to me, the palette.
• 34:14
  > Maury>I don't enjoy talking to you that way. I don't know why you insist on.
• 34:19
  > Harm>Making me blow my top.
• 34:21
  > Maury>We've been on a lot of adventures.
• 34:22
  > Harm>Together, but it seems like you haven't learned anything.
• 34:27
  > Bob>So the balance on the palette was amazing. I got sweet and heat and the finish was a solid oak finish. And I try some more of this right now.
• 34:41
  > Bob>Mhm. You know, adding a little age to Bookers didn't hurt it at all. It's really, really good, guys.
• 34:49
  > Brent>What did you think, Horn?
• 34:50
  > Harm>I was not even. I didn't take notes on this one. I just after winged it after the first Bookers. Uh, it was. The first Bookers was a kick in the teeth.
• 35:02
  > Harm>And then I went in order. We're tasting today and that was a mistake. I should have saved that for last. So it kind of messed up my palate.
• 35:07
  > Maury>I agree. I would have tasted this retrospectively before that. But we didn't know that.
• 35:11
  > Harm>Yeah, we didn't know that. Right. So I didn't take any notes. Like I said, the waffle cone nose I got just now. The spice that you mentioned is there.
• 35:21
  > Harm>The sweet and the heat is exactly right. But I don't see where you're getting the pickle. The acidity is not there. The dill's not there.
• 35:28
  > Bob>Only on the nose.
• 35:30
  > Harm>I don't get the dill at all.
• 35:31
  > Bob>I didn't get hot pickles in the back.
• 35:32
  > Maury>He was daydreaming about some sexual fantasies from last night. Uh, and he got confused. Don't mind that. But other than that, he was spot on.
• 35:39
  > Brent>Other than this, I do have pickles if you really want one. I can go get them for you. You know, I'm just saying.
• 35:44
  > Harm>But I've got chocolate and walnut in this whole line. All the bookers. But because it's. It's all beam. It's all beam family. Right. So it's. It's all there. I'm getting the same DNA.
• 35:54
  > Brent>You always get a nuttiness with Beam.
• 35:56
  > Harm>A beautiful walnut, beautiful chocolate note. Um, the cinnamon is excellent. The black pepper is excellent. It's just a really beautifully balanced whiskey. Brett, what do you think? You got something more.
• 36:09
  > Brent>One of these.
• 36:09
  > Justin>The thing with this one for the. For the, um, for the nose to the finish is that I. The spiciness, the spice is kind of followed right from the nose, your palate and the finish, and just kind of followed through.
• 36:22
  > Harm>Just the nose. Everybody was hard to get on the nose.
• 36:25
  > Maury>You know what I would say? I would say this is a feminine version of Bookers. This is almost like Mrs. No, I.
• 36:30
  > Justin>Would not say that.
• 36:31
  > Maury>I think this has much more finesse. It's a lighter style.
• 36:34
  > Brent>This is feminine. She's a weightlifter from the East German women's weightlifting team.
• 36:38
  > Maury>Okay, but listen, compared to the regular.
• 36:40
  > Bob>Book bookers, you, me now, and believe.
• 36:42
  > Maury>Me, later, this whiskey has finesse and style.
• 36:45
  > Maury>It's a little bit lighter on the nose.
• 36:49
  > Harm>Put water in. Not the. Not wave the bottle over the same. Whisper the word water.
• 36:54
  > Maury>You know, guys like you bogarted the whole bottle.
• 36:56
  > Harm>I don't have any last guy here today. There's nothing left for me. The water improved this whiskey so much.
• 37:02
  > Maury>It was fantastic. Uh, I was fantastic. For me, it was lighter in style and more feminine and light and finesse than the regular book bookers. Excuse me, I'm.
• 37:14
  > Harm>This. Is this water improve with time so much?
• 37:18
  > Harm>With time and water, yes.
• 37:20
  > Brent>And, you know, we've had a few in this show that have done that, but this one is just. I. I agree with Maury that there's more layers to this. There is definitely eight barrels of layers.
• 37:30
  > Harm>Yeah, yeah.
• 37:31
  > Brent>There's, you know, there's a lot more.
• 37:33
  > Harm>It's just we didn't know that we would get overwhelmed by.
• 37:37
  > Brent>Is it still a very powerful whiskey? Yeah. Is it the bookers that we had the 24 4? No, but is it a brick to the face? Yeah, maybe a brick to the face covered with a paper towel. But, uh, you know, it's still a powerful whiskey.
• 37:54
  > Harm>I would call it a washcloth.
• 37:56
  > Brent>Okay, a washcloth. I'll give you a washcloth. But still.
• 38:00
  > Harm>M rations more same broken.
• 38:03
  > Brent>With water. With water. This one just even gets better.
• 38:07
  > Harm>So the water made this so much better.
• 38:09
  > Brent>So we're going to be giving the bookers the can.
• 38:11
  > Brent>The reserves Kentucky straight bourbon whiskey. A well deserved five sips.
• 38:15
  > Harm>Oh, my goodness. And that was hotly contested earlier, my friends.
• 38:19
  > Maury>That's right, it was hotly contested earlier.
• 38:22
  > Brent>Yeah.
• 38:22
  > Harm>Ah, not anymore.
• 38:23
  > Brent>Not anymore. Well, that's all the time we have for today. I want to thank our co host for joining us.
• 38:28
  > Brent>Thank you, Brent.
• 38:29
  > Justin>Thanks for making me suffer through this, um, this lineup.
• 38:33
  > Brent>Yeah, yeah, yeah. I owe you for this. I'm sorry.
• 38:35
  > Harm>Yes.
• 38:36
  > Brent>Thank you, Maury.
• 38:37
  > Maury>Another delightful day in the dank, dark basement.
• 38:41
  > Maury>Thank you, Bob.
• 38:41
  > Brent>Thank you, Harm. Thank you, Harm. Thank you, Maury. Thank you, Justin. Thank you.
• 38:46
  > Bob>No, no more fun way to lose sensation in your teeth than this. I highly recommend it.
• 38:50
  > Brent>And thank you, Harm.
• 38:51
  > Harm>Well, have you tried cooking? No.
• 38:55
  > Maury>Uh, let me say you have numb gums.
• 38:57
  > Harm>Harm, I just did 30 days of bourbon to raise money for Doctors Without Borders and I did not want to drink more bourbon. But you showed me this lineup and I'm so happy I came today. Thank you.
• 39:06
  > Brent>Uh, well, for Sips Said and smokes Made Man. Bob, thank you for joining us. Remember, life's too short. Drink bad whiskey.
• 39:14
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• 39:23
  > Harm>Give it a little tappy. Tap, tap, tap a roo.
• 39:26
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• 39:42
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• 39:51
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• 40:25
  > Announcer>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.
• 40:34
  > Announcer>From the dude in the basement Studios, your host, the good old boys. We'll see you all next time.