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Glenglassaugh and bless you · Sips, Suds, & Smokes

• 0:00
  > Speaker A>On the next episode of sips, suds and smokes.
• 0:03
  > Speaker B>Here are the whiskeys we're going to be discussing today. From Lindors Abbey, we have the, uh, 1494, we have the Lindor's Abbey, the cask of Lindoor's. We have Gordon and McPhail. Distillery labels. Glen Tocher's 2006. We have Gordon and McPhail connoisseurs choice, Kalila 2008. From Glenguasa, we have the port soy, the Guanguasa sand end, and the Glenguasa twelve year. And we have from Highland park, the Highland park cast strength fourth release.
• 0:42
  > Speaker C>I am very aroused.
• 0:46
  > Speaker B>I get it. I totally get it.
• 0:49
  > Speaker B>Come on, come on. Even Brent thinks this is a good line of a scotch.
• 0:53
  > Speaker A>Well be right back after this break.
• 1:17
  > Speaker A>Brought to you almost live from the dude in the basement studios. Why? Because thats where the good stuff is. Sips, suds and smokes with your smokin host, the good old boys.
• 1:49
  > Speaker A>And now it's sippin time.
• 1:56
  > Speaker B>Hey, it's sipping time again. Well, welcome to this sips episode where everything good in life is worth discussing.
• 2:02
  > Speaker B>As always, we are the best thing on at
• 2:04
  02: 02 a.m.. M. And the.
• 2:08
  > Speaker D>End the minute after that.
• 2:09
  > Speaker B: Yeah, but at 02>04 not anymore.
• 2:12
  > Speaker D>By the time. Right, by the time the commercials and the opening credits, every other store show is opened and we're done.
• 2:17
  > Speaker E>C SPan's just killing us.
• 2:19
  > Speaker B>Well, it's not our fault. I mean, we usually have harm on the show. And what does Shannon come the 62nd wonder.
• 2:25
  > Speaker D>Yeah.
• 2:26
  > Speaker B>Yeah.
• 2:26
  > Speaker C>Okay, I thought that was the six second wonder.
• 2:29
  > Speaker B>Well, it takes him 60 seconds to get his pants off, so.
• 2:32
  > Speaker C>Yeah, no, you're wrong about that. Uh, 60 seconds to get the microscope out and find it.
• 2:38
  > Speaker B>That true, too, but, yeah.
• 2:40
  > Speaker D>Well, yeah.
• 2:44
  > Speaker B>A minute 46 already in the toilet.
• 2:47
  > Speaker B>Well, this is made man Bob. And joining me today, our, uh, maidman, Brent.
• 2:50
  > Speaker D>In honor of harm not being here, I'm going to praise every scotch.
• 2:54
  > Speaker B>That sounds like a good plan.
• 2:56
  > Speaker D>You know, I'm just going to rave about it.
• 2:58
  > Speaker B>That sounds good.
• 2:59
  > Speaker D>And how I can't get it.
• 3:00
  > Speaker B>Yeah. Why don't I have this in my store? Yeah. And made man worry.
• 3:06
  > Speaker C>Good morning, Bob. It's a nice, beautiful, damp morning in the basement.
• 3:11
  > Speaker B>And, uh, good old boy Justin.
• 3:13
  > Speaker E>Good morning. Feels like a peat bog in here. I love it.
• 3:17
  > Speaker B>I wish, I only wish I lived in a lovely peat bog in a big castle somewhere, you know, with Boris Karloff hanging around, being my man servant. It would be awesome.
• 3:27
  > Speaker B>Dreams just need that powerball.
• 3:29
  > Speaker E>Right?
• 3:29
  > Speaker B>Well, our sip segments are all about wine, distilled spirits, tea, coffee, and pretty much anything else you can sip on. And here are the whiskeys we're going to be discussing today. From Lindor's Abbey, we have the, uh, 1494, we have the Lindor's Abbey, the cask of Lindor's. We have Gordon and McPhail distillery labels. Glen Torchers 2006, we have Gordon McPhail connoisseurs choice, Kalila 2008. From glen Guassa, we have the port soy, the Glen Guassa sand end, and the Glen Guassa twelve year. And we have from Highland park, the Highland park cast strength, fourth release.
• 4:13
  > Speaker B>I am, um, very aroused. I get it. I don't.
• 4:19
  > Speaker B>I totally get it. Come on. Come on. Even Brent thinks this is a good line of a scotch.
• 4:24
  > Speaker D>Oh, this is most definitely. I just don't know why I can't get into my store.
• 4:26
  > Speaker B>Yeah, well, we don't have a store.
• 4:31
  > Speaker D>I am replacing Harmeet today.
• 4:33
  > Speaker E>His store is way better stocked than Harmeet's store. I've been to Brent's store.
• 4:38
  > Speaker B>Yeah, it's just a little short on.
• 4:39
  > Speaker E>Scotch, but other than that, there's no prices or anything. Uh, and you gotta play cards, but.
• 4:45
  > Speaker B>He wears a kilt. But he doesn't wear anything underneath it, which is kind of creepy. So, uh, yeah, with his knees up.
• 4:51
  > Speaker E>To his, uh, ears.
• 4:52
  > Speaker F>Yeah.
• 4:55
  > Speaker B>Go, Brent, go.
• 4:59
  > Speaker C>Free Willy's free.
• 5:04
  > Speaker B>All right, we're gonna be. Let's give, uh, God, against my better judgment, let's.
• 5:10
  > Speaker B>Let's. Let's get Justin to do the sips.
• 5:13
  > Speaker B>Writings.
• 5:13
  > Speaker E>I don't know, Justin, but I'm ground keeper Willie. One sip. Give me a glass of water to wash out my mouth.
• 5:22
  > Speaker D>It's horrible.
• 5:23
  > Speaker F>Water. Drink water.
• 5:26
  > Speaker F>Drink water.
• 5:28
  > Speaker E>Two sips.
• 5:29
  > Speaker C>Nice.
• 5:29
  > Speaker E>But what else do you have?
• 5:33
  > Speaker F>Well, isn't that nice?
• 5:35
  > Speaker E>Three sips.
• 5:37
  > Speaker F>Hmm.
• 5:37
  > Speaker E>M interesting.
• 5:40
  > Speaker E>What was this again?
• 5:42
  > Speaker B>Hold on. Technical, um, difficulties.
• 5:47
  > Speaker F>Interesting.
• 5:50
  > Speaker E>Four sips. Let's keep this secret to ourselves. Pour me another.
• 5:57
  > Speaker F>That's classified.
• 6:01
  > Speaker E>Five sips.
• 6:03
  > Speaker D>Oh, my.
• 6:04
  > Speaker E>I was unaware anything could be this good.
• 6:07
  > Speaker F>Oh, my goodness. Yes, yes, yes, yes.
• 6:12
  > Speaker B>Sounds like somebody, like, had their way with the lucky charms guy.
• 6:16
  > Speaker D>Honestly, I'm glad he's just a groundskeeper.
• 6:20
  > Speaker B>You know, it sounded like a really bad scottish groundskeeper attempt to be Carl, the groundskeeper from Caddyshack. You know, I like it. Yeah.
• 6:29
  > Speaker C>Not good.
• 6:30
  > Speaker D>No.
• 6:31
  > Speaker B>Oh, uh, dear God, tell us.
• 6:34
  > Speaker C>Tell us about whatever you're going to tell us about.
• 6:40
  > Speaker B>That's what I love most about him is this is enthusiast Morrison coffee, stat.
• 6:45
  > Speaker C>He's.
• 6:45
  > Speaker B>Look at him. He's ready to slide under the table already.
• 6:47
  > Speaker F>Doctor.
• 6:48
  > Speaker C>D. 1494. Come on.
• 6:51
  > Speaker B>Uh, all right.
• 6:51
  > Speaker C>Well, it all began.
• 6:53
  > Speaker B>Our first whiskeys are coming from, um, Windows Abbey. And Windows Abbey is a very historic property. In 1494, the exchequer rolls record that brother John Core, a monk at the Lindore's abbey, was commissioned by a king, James IV to turn eight bowls of malt into aqua vitae. This is the first written historical record of distillation of scotch whiskey. For the last century, the abbey has been owned by the Mackenzie Smith family. And in 2001, Drew McKenzie Smith first learned the abbey's history and distillation from a whiskey website, of all places. Uh, he was then shown a book by his father, written by the late Michael Jackson, Scotland and its whiskeys, in which the author said to the abbey, for the whiskey lover, it is a pilgrimage. This stuck with Drew. And after many years of planning, a new distillery is built in 2016, with distillation beginning the following year. So this is Scotch from literally the primordial birthplace of scotch.
• 7:53
  > Speaker B>So the first one that we have is the Windows Abbey, 1494. And if you don't see it, it's because it's in roman numerals. It's MLX squiggly line q, what do we. It's 46% abv, 92 proof.
• 8:09
  > Speaker B>It's non age statement aided, uh, all natural color, non chill filtered. Because as we all know, chill filtering is, uh, the tool of the devil. It's a crime should be punishable by a good flogging. Um, this is the first commercially available whiskey from wind or zabby. Um, this expression was aged in ex bourbon, ex sherry, and str x burgundy red wine cask. So.
• 8:34
  > Speaker D>Well, I'm going to tell you something. That STr means shaved, toasted, and recharged for those that don't know.
• 8:40
  > Speaker B>Yep.
• 8:40
  > Speaker D>Oh, very good.
• 8:42
  > Speaker E>I had no idea what that was.
• 8:43
  > Speaker D>Well, that's because I'm harmed.
• 8:44
  > Speaker B>Yep.
• 8:44
  > Speaker D>Right.
• 8:45
  > Speaker E>Uh, he knows everything.
• 8:47
  > Speaker D>I know everything.
• 8:48
  > Speaker E>Good job. Good job.
• 8:49
  > Speaker B>So that was actually the SDR process. That was doctor Jim Swan who kind of pioneered that. And, uh, one of the first places he took that was Kavalan over in Taiwan.
• 8:58
  > Speaker B>And it's. It's caught on, is a fairly big, good. Good practice in Scotland. And it works, you know, they have great results with it. So, um, let's see the color on this.
• 9:10
  > Speaker B>It's a nice pale gold.
• 9:13
  > Speaker B>Got a good clarity to it on the nose.
• 9:19
  > Speaker B>It's got a little bit of them. Um, it's a little bit malty, but it's, there's pears and sherry, and you get a little bit of, um, a little bit of the wine note on the tip of the nose and hazelnuts. It's just a really pretty flowery nose to it.
• 9:40
  > Speaker B>And on the palate.
• 9:43
  > Speaker B>Mhm.
• 9:47
  > Speaker B>It's got a very creamy mouthfeel to it. It's got a really nice coat. A lot of rich caramel in there. Dark, dark, stewed fruit, um, orange peel, maybe a little bit of. A little bit of a grapefruit note to it.
• 10:05
  > Speaker B>Pretty, pretty dang nice whiskey, considering as new as they are. So that was, I was, I was hopeful that it was going to be good, but they're new, so you never know. And coming from such a historic property, I was pleasantly surprised. I mean, that's a solid effort. What do you think?
• 10:22
  > Speaker D>Well, with my one good eye, I'm going to tell you, this is a pretty fruity, a pretty fruity, uh, bourbon there. You know, it's got a lot of fruits on the, on the nose and on the palate. Oh, scotch. Oh, yeah.
• 10:33
  > Speaker C>Okay.
• 10:34
  > Speaker D>Yes.
• 10:35
  > Speaker C>This is scientific. Very much a rad.
• 10:40
  > Speaker D>It's got those pastry notes to it, it's got some floral notes. It's, uh, great mouthfeel. Just covers your mouth. Got all those fruitiness, fruity flavors to it. You know, I wish I could get this in my store. Worry.
• 10:53
  > Speaker C>I think Bob was spot on again. He and I must have be on the same astral plane today.
• 10:58
  > Speaker C>Um, I think this whiskey is delightful. It's actually improved in the glass.
• 11:04
  > Speaker C>I think it's got a beautiful nose.
• 11:07
  > Speaker C>It's just, it's got a luscious, viscous palate coating.
• 11:12
  > Speaker C>Mouthfeel. He described the flavor spot on. Lots of caramel, dark stewed fruit, chocolate, orange peel. Finish goes on.
• 11:21
  > Speaker C>I think it's a beautiful whiskey. I was pleasantly surprised and blown away in a really good interrupt. You, you can interrupt me anytime you want, harm, but honestly, this whiskey started out as just, you know, okay.
• 11:35
  > Speaker C>And it's just gotten better and better in the glass again.
• 11:38
  > Speaker D>It has gotten better.
• 11:40
  > Speaker B>When I first started selling whiskey, I know the history of, uh, it, because I teach classes on scotch whiskey. So I was very excited to get this. And I've been sitting on these bottles for several months now waiting for this show, and I was very hopeful that it was going to be good. But, you know, it's a, it's a brand new distillery. Usually they start out a little bit rough. So I was, I was like, I was hopeful I was hopeful about seven years old, and as soon as I opened it up, I went, holy cow. I'm. I'm very pleasantly surprised.
• 12:09
  > Speaker D>Those fruits.
• 12:10
  > Speaker B>Solid whiskey. I mean, this is. If I told you this place has been making whiskey for 30 years, you'd believe it. So, yeah. What'd you think, Justin?
• 12:19
  > Speaker E>So, started out with the fruit basket and ended up in the french chocolate shop with the hazelnuts and the marzipan.
• 12:28
  > Speaker B>Hazelnuts are there, big time.
• 12:30
  > Speaker E>And, um, the palate.
• 12:34
  > Speaker C>Just.
• 12:34
  > Speaker E>Decadent. Complex.
• 12:37
  > Speaker E>Rich, this doesn't taste like.
• 12:41
  > Speaker C>Stop talking about Brent that way.
• 12:43
  > Speaker E>That's okay. I pay him.
• 12:46
  > Speaker E>Um, paid well. Paid well.
• 12:49
  > Speaker E>I mean, this is really all you ever could hope for for a seven year old scotch. I mean, it's. It's beyond its time. Keep going. Lindsay Abbey.
• 13:00
  > Speaker B>Yeah. I mean, yeah, uh, keep going.
• 13:03
  > Speaker B>The mouth feel on it, too. That's. That's the thing that really sort of set me off, is it's such a great creaminess and a, um. Great coat on the mouth.
• 13:11
  > Speaker C>Yeah.
• 13:11
  > Speaker E>Great mouth feel. Keep going.
• 13:14
  > Speaker B>What more can you say? Wendor Zabby 1494. Great work, guys. We're going to be reading that. A well deserved three sips.
• 13:22
  > Speaker D>I wish I could get this in my store.
• 13:27
  > Speaker C>Hey.
• 13:27
  > Speaker B>And we're back, and we were just talking about the first, uh, uh, whiskey of the day, which was the Lindor Zabby 1494. Gave that a well deserved four sips. Honestly, I'm leaning a little higher, but we don't go halfway, so, um.
• 13:42
  > Speaker B>So that takes us to our.
• 13:45
  > Speaker C>Hmm. M did we give you three sips?
• 13:47
  > Speaker B>I said three, didn't I?
• 13:48
  > Speaker C>You said four.
• 13:49
  > Speaker B>Did I say four?
• 13:50
  > Speaker C>You said four.
• 13:51
  > Speaker B>Thought I said three.
• 13:52
  > Speaker D>No, you said four.
• 13:53
  > Speaker B>All right, three.
• 13:55
  > Speaker C>Uh, yeah, we were thinking. We were leaning towards four. You had four on the brain.
• 13:59
  > Speaker B>Yeah.
• 13:59
  > Speaker C>I'll give you credit for that.
• 14:00
  > Speaker D>Well, it's because harm would say four, but I said three, and so I lowered it because harm's score, so.
• 14:07
  > Speaker B>Oh, you're gonna be spirit of harm. You're gonna be mister better today.
• 14:10
  > Speaker C>Mister contrary.
• 14:12
  > Speaker B>Sitting in next to me is rich little. He's playing Mister better. So, uh.
• 14:16
  > Speaker C>Thank you, mister bitter. Bitter, mister bitter.
• 14:18
  > Speaker B>Tell us about our next whiskey.
• 14:20
  > Speaker D>So, the next one is the Linders Abbey. The casks of linders.
• 14:23
  > Speaker D>It's 49.4% abv. It's 98.8 proof. The second cask of linders bottling features exclusively str. That said shaved, toasted rechar wine barrels.
• 14:37
  > Speaker B>Bariques bareeks. Yep.
• 14:39
  > Speaker D>Yeah.
• 14:39
  > Speaker B>Which is a fancy word for barrel, right?
• 14:41
  > Speaker D>Barrel matured exclusively in the shave, toast, and recharge red wine barriques from Spain. So the color of this one is just a little bit darker than the other one. They're. It's a little bit like of a. More of a. Like a warm straw color.
• 14:56
  > Speaker D>Um, on the nose, you get these beautiful fruit, uh, expressions.
• 15:02
  > Speaker D>It's just. It's apricot jam and toffee and a little bit of cinnamon.
• 15:07
  > Speaker B>Yeah, it is real jammy.
• 15:08
  > Speaker D>Yeah, very jammy.
• 15:09
  > Speaker C>And the palate, too, follows through with that same jamminess it does.
• 15:13
  > Speaker D>You know, it's, um. Um, it's.
• 15:16
  > Speaker D>This has a long finish to it as well, but when on the palate, um. Um, that fruitcake note came right out.
• 15:21
  > Speaker D>Like. Like, I remember the fruitcakes that my parents would get when I was younger, and I think they still have them. And, uh, and it's, uh, they're still.
• 15:29
  > Speaker C>In the boxes they've been gifting and re gifting them very.
• 15:33
  > Speaker D>That's really what it minds you, reminds you of tasting that fruit cake. You know, you just. You have all those berries and the fruits in there, and it really is that.
• 15:42
  > Speaker C>I've never tasted fruitcake in the real, truest, purest sense of the word.
• 15:47
  > Speaker D>But I can tell you this, you are missing out.
• 15:49
  > Speaker C>Delicious. This whiskey is delicious. I get the apricot. I get the sweet and the spice.
• 15:56
  > Speaker E>This comes brown sugar, rhubarb pie, cinnamon.
• 16:01
  > Speaker C>I, uh, think the finish goes on and on the palate.
• 16:04
  > Speaker C>The nose, it's got beautiful mouthfeel. This whiskey, too, has gotten better. In the glass it came out.
• 16:10
  > Speaker C>I thought it was okay.
• 16:11
  > Speaker D>Is it sad? It's gotten a lot better here.
• 16:13
  > Speaker C>I'm digging it.
• 16:14
  > Speaker D>Yeah, yeah, I'm digging it.
• 16:16
  > Speaker C>It's dessert in a glass again.
• 16:17
  > Speaker B>I was happy with it. When we opened it, I'm like, yeah, wow, this is. This is better than I had been hoping.
• 16:23
  > Speaker C>But it's gotten better.
• 16:26
  > Speaker B>It's gotten better. Like, what happened?
• 16:29
  > Speaker C>What is that?
• 16:30
  > Speaker B>SDR wine bariques. That's what it is.
• 16:32
  > Speaker D>I mean, if I was gonna own a bottle of scotch, uh, this might be one of them I would own.
• 16:37
  > Speaker B>Oh, the nose is just so pretty on this. It's just so jammy and sweet and.
• 16:43
  > Speaker C>Right.
• 16:44
  > Speaker D>I mean, the nose is great. The finish is great.
• 16:47
  > Speaker B>Yeah.
• 16:47
  > Speaker C>It's just really interesting. It looks like a barique of some sort. It's got ribs on it representing staves. It's elegant. It's pretty.
• 16:55
  > Speaker C>Uh, it's got a real cork, uh, with a wooden stopper. I think they did a beautiful job and made. Paid homage to the birthplace of scotch. What'd you think?
• 17:07
  > Speaker B>Jason?
• 17:07
  > Speaker E>This scotch has the best mouthfeel I've experienced all year. It's the only way I could describe.
• 17:13
  > Speaker B>Since the first time he drank liquid pledge. Yeah, okay.
• 17:16
  > Speaker C>Yeah, yeah.
• 17:16
  > Speaker E>The finest.
• 17:17
  > Speaker B>Fabulous.
• 17:19
  > Speaker E>The finest, like, strawberry preserves on, like, mouthfeel. Like, just, ah, uh, all the flavors.
• 17:27
  > Speaker D>Fantastic.
• 17:28
  > Speaker E>I love this.
• 17:28
  > Speaker C>You don't get out much, do you?
• 17:30
  > Speaker E>No.
• 17:32
  > Speaker C>That jam at the Holiday Inn Express on the morning, they, you know, just like that.
• 17:37
  > Speaker C>Right.
• 17:39
  > Speaker B>This reminds me a little of the vino barique Kavalan.
• 17:47
  > Speaker E>Yeah, yeah.
• 17:48
  > Speaker B>And it's, you know, I mean, it's different whiskey, obviously, but. But those string barriques, same process.
• 17:57
  > Speaker B>It's you.
• 17:58
  > Speaker F>You're.
• 17:58
  > Speaker B>There's a base there that's very similar.
• 18:01
  > Speaker E>Jim Swan's in common with both or.
• 18:03
  > Speaker B>No, I. I don't think. I don't think Doctor Swan worked with these guys because I think he had passed away by the time they got started.
• 18:11
  > Speaker E>Okay.
• 18:12
  > Speaker B>Um, but he was the guy who pioneered the STR.
• 18:15
  > Speaker B>So, um, you know, you can trace all that back to him. But. Yeah, this one, just.
• 18:22
  > Speaker B>This one was.
• 18:22
  > Speaker C>This one now it's.
• 18:23
  > Speaker B>This one was better than the first one when we opened it.
• 18:26
  > Speaker C>And now it's singing and it's.
• 18:27
  > Speaker B>It's even gotten better with time than the first one got with time.
• 18:32
  > Speaker C>Speaker two. I would lobby to. To bump up the rating.
• 18:35
  > Speaker B>Oh, yeah.
• 18:35
  > Speaker C>Three to four.
• 18:36
  > Speaker E>Thanks for catching up with me, guys.
• 18:38
  > Speaker C>You're welcome. Well, we're going to be rating slow then.
• 18:43
  > Speaker B>The windows abbey, the cask of windows two, like harmony, a well deserved forceps.
• 18:49
  > Speaker B>Way to go, guys. That's. That's the way to represent a historic property like that. So. Fantastic stuff. So let's go on to our next producer and we're gonna have more. Tell us about them.
• 19:00
  > Speaker C>Why, thank you, Bob.
• 19:02
  > Speaker B>You're welcome.
• 19:03
  > Speaker C>The next producer is of the many independent bottlers of Scotch we have discussed over the years. Um, Gordon McPhail is always one of the highest regarded. Established as a grocery business in 1895, founders James Gordon and John Alexander McPhail also purchased, at age barrels of whiskey from Speyside's many single malt scotch whiskies.
• 19:29
  > Speaker C>John Urquhart joined the business as an apprentice and quickly learned the skills of selecting, purchasing and maturing whiskeys. As he progressed in the business, he was tasked with the creation of house blends for the shop's customers. John became senior partner and sole owner of the firm in 1915, and the firm remains in the hands of the family to this day.
• 19:55
  > Speaker C>Our first whiskey is the Gordon McPhail distillery.
• 19:58
  > Speaker C>Labels Glen Toshers 2006. It's 43 point.
• 20:04
  > Speaker C>Excuse, uh, me. It's 43% abv, 86 proof. And it's 13 years old. This whiskey has a very pale yellow, yellow color. It's nearly colorless. It's very, very pale on the nose. It's sweet, it's light, it's fruity. There's lemon, there's pineapple, there's some citrus aroma. There's a hint of vanilla, and then some boiled sweet and subtle hints of banana on the palate. It's just voluptuous. It's got beautiful viscosity and mouthfeel. There's a little bit of grapefruit and spice. There's some cheesecake, there's some white chocolate, a little bit of vanilla. And then the finish just sort of fades slowly but surely over time.
• 20:50
  > Speaker C>It just sort of goes and goes into the sunset. I thought this whiskey was delicious. I really like this. I thought it was an excellent job.
• 20:59
  > Speaker C>And, uh, really, really ticks all the boxes for me. What did you think, Justin?
• 21:04
  > Speaker E>Lemon curd and french oak.
• 21:06
  > Speaker D>What did you think, Bob?
• 21:10
  > Speaker C>Justin turn out to be so glad he's so wordy.
• 21:12
  > Speaker D>Yeah. That was four whole words.
• 21:15
  > Speaker B>Well, and one of them wouldn't have cleaning products.
• 21:18
  > Speaker B>That's good.
• 21:21
  > Speaker E>I only taste it when it's there, when I open.
• 21:23
  > Speaker B>When I open this. And the lemon could have been.
• 21:25
  > Speaker D>Lemon could have been.
• 21:28
  > Speaker B>Today, as I raised the glass, the lemon jumped out.
• 21:31
  > Speaker B>But once I got my nose in the glass, it is a pineapple bomb. It is lemon, pineapple, orange, bitter orange. It is like a tropical fruit smoothie.
• 21:43
  > Speaker B>And that. It's fantastic.
• 21:46
  > Speaker D>That is a smoothie. You know, you go to these, you go to these stores that make m these movies.
• 21:50
  > Speaker E>I'm waiting for the scotch smoothie.
• 21:54
  > Speaker B>I don't even want to drink it. I just want to smell it. It smells so good. Um, and it. I mean, with that pineapple, I mean, that's, that's literally my favorite fruit. I don't. I always have pineapple in the house.
• 22:05
  > Speaker D>It's rare to get a pineapple flavoring out of a scotch.
• 22:08
  > Speaker E>Or more now than before.
• 22:10
  > Speaker D>Yeah, yeah.
• 22:11
  > Speaker E>There's coming out with more of it.
• 22:12
  > Speaker B>But it's, you know, it's, it's got a, um, it's on the. When you taste on the palate. I don't taste the pineapple. Maybe a slight hint, but it's not like it is in the nose. More on the palate. For me, it's more like a lemon cream smoothie.
• 22:28
  > Speaker B>M there's a little bit of white chocolate in there.
• 22:34
  > Speaker B>There's a little bit of vanilla in there, and it's just got a nice creamy coat to the mouth. It's. It's lovely. It's really lovely. But that nose. Oh, my gosh, I could smell that all day.
• 22:46
  > Speaker D>I mean, I'm taking a sample bottle of this to the smoothie store with me and add it in once they give it to me.
• 22:51
  > Speaker C>Yeah. What's wrong with that? Who?
• 22:53
  > Speaker D>That's what I'm saying. There's nothing wrong with. That's why I'm doing it. So this would be good as a July Saturday.
• 22:58
  > Speaker B>It's what you do every Saturday.
• 22:59
  > Speaker D>Right.
• 23:00
  > Speaker B>So how's that unusual?
• 23:03
  > Speaker D>Well, it's usually not a scotch.
• 23:04
  > Speaker B>Oh, that's where. Oh, yeah.
• 23:09
  > Speaker E>He's harmed today, though.
• 23:10
  > Speaker B>Yeah, that's right. You're harmed today. I keep forgetting it. So. Sorry, harm. I didn't want to mess that up.
• 23:15
  > Speaker D>But I got this in my store, though, so you can always have it, you know? Okay, well, I mean, perfect.
• 23:19
  > Speaker C>So do you charge for it? Is it free?
• 23:21
  > Speaker D>Well, you know, your first trunk is.
• 23:25
  > Speaker C>Do you put it on the, uh. On the. What do you call those machines? Or, you know, tax?
• 23:29
  > Speaker E>Oh, the, uh, enomatic machine.
• 23:33
  > Speaker E>Since 1994.
• 23:34
  > Speaker D>Yeah. Well, we're getting to it. They'll be up in another months.
• 23:38
  > Speaker E>And the hump, also the landlord's fault.
• 23:41
  > Speaker D>You call it the camel floor.
• 23:42
  > Speaker E>I think the hump might be gone.
• 23:45
  > Speaker C>Hump? What's that?
• 23:49
  > Speaker B>He's been taking a lot of calcium supplements. So that's helping the hump?
• 23:53
  > Speaker C>Why do you get talking about humps? As a family show, we went and.
• 23:55
  > Speaker E>Visited, and the hump was, I think, gone or reduced.
• 23:59
  > Speaker C>Don't talk about his wife like that.
• 24:02
  > Speaker B>Oh, that. You're a dead man.
• 24:04
  > Speaker F>Ouch.
• 24:04
  > Speaker B>Uh, okay, so our rating for the Gordon.
• 24:08
  > Speaker E>Sorry, lady.
• 24:09
  > Speaker B>Let's get back to the whiskey. Our rating for the Gordon McPhail to stay distillery labels. Glenn Tacher's, uh, 2006 is a well deserved forceps.
• 24:17
  > Speaker C>Yabba dabba.
• 24:19
  > Speaker B>Uh, yeah, fantastic.
• 24:21
  > Speaker C>So good job, guys.
• 24:24
  > Speaker B>We're gonna have Justin tell us about our next one.
• 24:27
  > Speaker E>Okay, Gordon and McPhail connoisseurs choice.
• 24:33
  > Speaker E>Kalila 2000.
• 24:34
  > Speaker E>855.6 abv or 111.2 proof. It's 14 years old. First fill. Sherry butt. Love a big butt. I cannot lie. Cask number 312051.
• 24:51
  > Speaker E>So this one.
• 24:55
  > Speaker F>Ooh.
• 24:57
  > Speaker E>Has, like, a light.
• 24:58
  > Speaker C>What was that sound?
• 25:00
  > Speaker E>That's the smell of that's the sound of Pete hitting.
• 25:02
  > Speaker E>My God.
• 25:05
  > Speaker B>That's the smell of happiness hitting his brain.
• 25:09
  > Speaker C>And I got what you're happy about.
• 25:11
  > Speaker E>Well, I got smoked sausage on the nose. And smoked sausage makes me happy because I'm not very complicated, you know, if.
• 25:18
  > Speaker B>You bathe once in a while, I. Never mind.
• 25:21
  > Speaker E>Well, what would be the fun in that? On the palate, I got campfire.
• 25:27
  > Speaker F>Uh.
• 25:29
  > Speaker C>You'Re right. You're right about that. Spot on. I cannot lie.
• 25:34
  > Speaker D>Sausage a little bit.
• 25:36
  > Speaker E>And on the finish, smoking sausage.
• 25:40
  > Speaker C>And you more spot on. I think you got it spot on.
• 25:43
  > Speaker C>Smoke, smoke, lick the out. Lick and clean out the campfire. You're ready to make a new fire. This fireplace is spotless.
• 25:50
  > Speaker D>You guys just don't appreciate a really good smoke. I don't really smoke apple bacon all day long.
• 25:56
  > Speaker C>Okay, okay. Wait a minute. Wait a minute.
• 25:59
  > Speaker C>Did the middle of my thought interrupt the beginning of yours?
• 26:02
  > Speaker C>This whiskey is so out of balance.
• 26:06
  > Speaker B>You're out of your mind.
• 26:07
  > Speaker C>It just doesn't have any balance to it.
• 26:10
  > Speaker C>It coming off the previous whiskey. That was just mind blowing. I can't believe this is from the same producer.
• 26:16
  > Speaker E>Well, it's the same importer.
• 26:19
  > Speaker C>Uh, no, they're an independent bottler. They're the producer.
• 26:23
  > Speaker E>Yeah, essentially, settle this dispute, Bob.
• 26:25
  > Speaker D>They.
• 26:26
  > Speaker E>The producer.
• 26:27
  > Speaker D>The bottler.
• 26:27
  > Speaker B>They're not the bottler.
• 26:29
  > Speaker E>They don't make it.
• 26:30
  > Speaker D>They put it in the bottle. Right.
• 26:31
  > Speaker C>But they age it. They blend it. They bottle it.
• 26:34
  > Speaker E>So two different distilleries made the last two expressions.
• 26:37
  > Speaker C>Right. Different distilleries.
• 26:39
  > Speaker E>But put them in the bottle.
• 26:41
  > Speaker B>Yeah, yeah, that. They put a new bottle, and they sell it to, like, you know, grown men who actually drink real whiskey.
• 26:47
  > Speaker D>Right.
• 26:48
  > Speaker B>So.
• 26:48
  > Speaker C>Right.
• 26:49
  > Speaker B>So that's. You know, that's why he's having a problem with it.
• 26:52
  > Speaker D>It's just.
• 26:53
  > Speaker C>Go on, Brett. Go ahead. I'm done. I'm done.
• 26:56
  > Speaker D>You just smoked apple bacon.
• 26:59
  > Speaker D>You know that nice apple bacon. You get that smoked if you.
• 27:02
  > Speaker F>Have.
• 27:02
  > Speaker C>You've ever smoked your own bacon like this?
• 27:04
  > Speaker B>Yes, I have.
• 27:05
  > Speaker D>Yes.
• 27:06
  > Speaker E>It smells like other options.
• 27:08
  > Speaker D>I smells just like that. So the nose is so promising. But I do have to say on the palate, it does not. It does not follow through as far as, like, um, you know, you're like, okay, I got. I got this nice smell. Smoked apple bacon. I'm ready for this.
• 27:20
  > Speaker C>For my apple.
• 27:23
  > Speaker D>Exactly.
• 27:24
  > Speaker C>All right, give me some water.
• 27:25
  > Speaker C>Come on, grab. Try some water.
• 27:28
  > Speaker D>You know, I just don't get that. I mean, I, uh. When I follow through with my palate, on it. I don't necessarily get that, you know, that bacon fit, but I get it on the nose.
• 27:37
  > Speaker B>Water in it. The bacon fat comes back out.
• 27:39
  > Speaker D>Does it?
• 27:39
  > Speaker C>Yeah, you put some water in it, it's like rainbows and unicorns.
• 27:42
  > Speaker C>Everybody's happy. La, la, la.
• 27:45
  > Speaker D>But no, on the palate, I got. Somebody's in a mood today that, you know, that, like, burnt sugar, you know, and that it's kind of like that bitterness of that burnt sugar I got, you know, on the palate.
• 28:00
  > Speaker B>Um. That's it.
• 28:01
  > Speaker C>The bitter.
• 28:01
  > Speaker B>Your medicine's better.
• 28:03
  > Speaker D>You're listening.
• 28:03
  > Speaker C>Bitter.
• 28:04
  > Speaker D>I'm sorry. Okay.
• 28:05
  > Speaker B>Put some water in it, though.
• 28:06
  > Speaker D>That bacon fat, you always need to put the water.
• 28:09
  > Speaker E>I'm getting other notes after waters in it.
• 28:11
  > Speaker C>The water makes difference.
• 28:12
  > Speaker B>I'm not kidding.
• 28:13
  > Speaker C>No, I'm just kidding either. The water made a big difference.
• 28:17
  > Speaker C>Do you feel.
• 28:18
  > Speaker B>You taste that bacon fat on the.
• 28:19
  > Speaker D>Back of your tongue, you get that little clinginess in the back of your. On the back of your tongue. Right? So, yeah, yeah, yeah.
• 28:27
  > Speaker C>That's crazy.
• 28:27
  > Speaker B>That's awesome.
• 28:28
  > Speaker D>But I do have to say, though, that, uh, it does put out more smoke when you added that water, too, and I don't know why.
• 28:33
  > Speaker C>It does give some salinity and some meatiness to it and some voluptuousness to it.
• 28:42
  > Speaker E>I'm lamenting there's no bacon at the hockey game that I know of.
• 28:46
  > Speaker D>No, you're not gonna.
• 28:48
  > Speaker B>Yeah, just bring your own.
• 28:49
  > Speaker E>I have to bring my own bYob.
• 28:51
  > Speaker C>Bring your own bacon.
• 28:52
  > Speaker B>Yeah, it's bacon. It did set off a metal detector. Nobody knows. Yeah, it's true.
• 28:55
  > Speaker C>They're not gonna care. Exactly.
• 28:57
  > Speaker E>If you had this there, I would buy it. But you do not.
• 28:59
  > Speaker B>There you go.
• 29:02
  > Speaker C>It's a good frost stuffer.
• 29:04
  > Speaker D>Bob, uh, finish us off with this one.
• 29:07
  > Speaker B>It's got a lovely nose. It's got.
• 29:10
  > Speaker C>It's been nice knowing you.
• 29:11
  > Speaker B>Sausage and bacon.
• 29:14
  > Speaker B>Mmm. It's got that unctuous fattiness to it.
• 29:17
  > Speaker B>There's a little bit of citrus in the back, a little bit of orange.
• 29:23
  > Speaker B>And on the palate, again, it was good, but with a couple of drops of water.
• 29:28
  > Speaker D>Yeah.
• 29:28
  > Speaker C>Really more than a couple drops. It needed about a bottle of water.
• 29:31
  > Speaker D>No, no, not like that. Just a couple drops of water.
• 29:34
  > Speaker E>Now I smell biscuits.
• 29:35
  > Speaker C>I know I put a lot of.
• 29:38
  > Speaker D>Those biscuits the other night were.
• 29:39
  > Speaker B>God, with the water, the sweetness comes through the. There's that coating on. There's that meatiness to the palate on the back of the tongue.
• 29:50
  > Speaker B>I think it's lovely.
• 29:51
  > Speaker D>If you're gonna have this, you need to have an elegant. I think it's gonna be best, like, on the rocks, you know, or, uh, with a little. If you're gonna drink it neat with a little bit of water. He needs that.
• 30:00
  > Speaker D>Really needs that. So lovely.
• 30:03
  > Speaker B>Lovely.
• 30:03
  > Speaker D>Yeah.
• 30:04
  > Speaker B>Well, we're going to be rating the Gordon McPhail connoisseurs choice Galila 2008.
• 30:10
  > Speaker B>Because I have a couple of heathens at the table. It's only getting three sips. Never thought in my life, I'd say, I wish. I wish Harmeet was here.
• 30:19
  > Speaker C>I didn't really think it was deserving of, uh, more than two sips.
• 30:22
  > Speaker B>That's because you're a heathen.
• 30:24
  > Speaker D>It's because I'm portraying her meat and interrupted you and stuff. I'm giving it three sips, you know, that's why.
• 30:30
  > Speaker B>Okay, animal.
• 30:33
  > Speaker B>All right, so moving on to our next one. We're gonna have Brent tell us about that.
• 30:37
  > Speaker D>Thanks, Bob. Let's see if we can. How many, uh, how many mispronunciations we can get through in this paragraph.
• 30:43
  > Speaker B>Go for it.
• 30:44
  > Speaker D>Go say all time high. So the Glenn glassaw was founded in 18, uh, 75 by businessman James Moore and coppersmith Thomas Wilson at the Sandin bay near Pozzoy Portsoy. Yeah, that's close. In 1893, the story sold the Highland distillers after a downturn in the market. Glenn Glassau was forced to close in 1907 and. But for a few years in the 1930s, it remained closed for 53 years.
• 31:10
  > Speaker D>It reopened again in 1960 and remained in production until 1986 when it was closed again in 2006. Stuart Nickerson, a former dillery manager, William Grant and Sons reopened Glenn Glasgow on the behalf of the new owners, the Seon Group. The Sean group sold the distillery onto the Benriotch Distillery Company in 2013. The Benriatch company was sold to Brown, foreman in 2016, given the ownership of the Benrios distillery, grandronic and Glenn Glasgow. So Brown formally quickly became engaged in the services of doctor Rachel Berry to help with them in their new acquisitions. Well, we all know the best blender.
• 31:52
  > Speaker B>In all of Scotland.
• 31:53
  > Speaker D>Oh, yeah, right. Rachel Berry has all the.
• 31:56
  > Speaker B>No disrespect to anybody else, but I think right now, she's number one.
• 31:59
  > Speaker D>Yeah. 30 years of service in the industry. She graduated with a degree in chemistry. She started her own whiskey career as a researcher for the Scott's Whiskey Research institute under the. Under the guidance of Jim Swan. Jim, right, exactly.
• 32:12
  > Speaker B>So she worked with Jim Swan, she worked with doctor Bill Lumsden. She worked. She worked at Bemore. She worked everywhere.
• 32:19
  > Speaker D>Yeah. So, uh, we'll be back to rate this whiskey when. When we return.
• 32:26
  > Speaker B>Pay. And we're back. And uh, Brent was telling us all about gwen glass.
• 32:30
  > Speaker D>Yeah. So we just got done with that.
• 32:31
  > Speaker D>Now we're going to get to our first expression here, the glen glass of port soy. It's a 49.1% abv, 98.2 proof, and it's non age stated. So. Glen glasses.
• 32:44
  > Speaker D>Neighboring harbor village. The ports are. Inspires a deep maritime flavor of this richly peded single malt, matured in sherry, bourbon, and pork cask.
• 32:53
  > Speaker D>Oh, when I heard the word bur hear, uh, the word, uh, peated single malt, you know, that brings a joy to my eyes.
• 32:58
  > Speaker B>So happy.
• 32:59
  > Speaker D>So. And now when I get it though, I don't get that I'm expecting all this pee and I don't get it. You know, I get this, uh, I get.
• 33:08
  > Speaker D>First thing I notice on the. On the nose is I got salt.
• 33:11
  > Speaker D>I got a little bit of salt and then I got some, uh, some fruits and just salt and fruit is really what I get. I don't get any peat at all on the nose.
• 33:22
  > Speaker C>Actually, I think the peat was there when we initially poured it.
• 33:25
  > Speaker C>And it's really blown off considerably, to the point of almost being gone.
• 33:29
  > Speaker D>Yeah. Yeah. So it was there. Right?
• 33:31
  > Speaker C>I remember it.
• 33:32
  > Speaker D>But it's got some, um. This is on the, on the, uh, palate.
• 33:35
  > Speaker D>It's got like a, like a little bitterness of a dark chocolate, some mangoes.
• 33:39
  > Speaker F>Um.
• 33:39
  > Speaker C>Um.
• 33:40
  > Speaker D>And that sea salt just won't go away. Uh, I know it's almost like, did they actually put sea salt in it or something? Or what? But I mean, it's there on the nose, the palate and, and on the finish.
• 33:51
  > Speaker F>Um.
• 33:51
  > Speaker D>Um. It's not a bad thing. And I was expecting, you know, something to be peeded again. And, you know.
• 33:57
  > Speaker D>But this one very, ah, pleasant, very enjoyable, Murray.
• 34:02
  > Speaker C>No, I agree with you, Brent, completely. Um, this was a shocker. And I must admit, when I first poured it, I had rated it considerably lower.
• 34:10
  > Speaker C>Uh, with air, the smoke has really largely blown off. It's really become much more balanced. Uh, it's got a beautiful color, the nose, I agree with you. Salt and maritime ocean, a little bit of hint of tropical fruit. On the nose, the palates again, full body dark chocolate, little, you know, bittersweet chocolate, uh, maybe some charred mango, uh, again, a little hint of sea salt. And then the finishes sort of fades off. I thought it was a delicious whiskey. I really liked it. Quite a bit. And I think patience will reward.
• 34:45
  > Speaker C>You pour it in the glass, walk away from it for 45 minutes to an hour, then come back.
• 34:51
  > Speaker C>And, uh, I didn't add water to it, but I thought air alone did wonders for this whiskey.
• 34:57
  > Speaker C>Justin?
• 34:59
  > Speaker E>Well, I love the vibrancy of the finish on this one. Like, made my mid palate sing. Um, for me, it was like more a feeling than a flavor, although the flavor was all there. What did you think, Bobby?
• 35:18
  > Speaker B>I lucky enough to have had this one before because I got an advanced sample of it before this one.
• 35:28
  > Speaker B>Um, again, another amazing work with Rachel Berry. She's outdone herself. Um, I've had gwen glass, ah, in the past before she took over. And this is heads and tails above it. It's very maritime in character. You definitely get that sea salt. You get the seaweed note to it. It's, it's, you know, you know that this is close to the coast. Um, um, you get the sherry on the nose.
• 35:55
  > Speaker D>You know, Bob, add a little drop of water after you taste it this time because I got a little. Just a whiff of that peat came through on the palate after I added the drop. A couple drops of water.
• 36:04
  > Speaker B>And then I get up, I get a tiny little bit of, um, little bit of the sweetness of the port on the nose.
• 36:12
  > Speaker B>But there's m. There's some tropical fruit in there, like stewed tropical fruit, but on the palate.
• 36:21
  > Speaker F>Mmm.
• 36:21
  > Speaker B>Mhm.
• 36:23
  > Speaker F>Mmm.
• 36:23
  > Speaker B>M so good. Just again, that minerally saltiness, that flavor of the sea.
• 36:32
  > Speaker B>Some dark, dark chocolate, a little bit of cocoa on it. And just this, just on the exhale, just a slight bit of smoke. I mean, it's just so well done. Just a beautiful whiskey.
• 36:45
  > Speaker B>Um. Can't say any more about it. I mean, it's. It's fantastic.
• 36:52
  > Speaker B>Anybody got any other thoughts?
• 36:53
  > Speaker C>Nope.
• 36:54
  > Speaker B>We're going to be giving the gwen glass a port soy, a well deserved forceps.
• 36:59
  > Speaker F>That's classified.
• 37:01
  > Speaker B>So that takes us to our next one, which is the Glen guaca sand end.
• 37:07
  > Speaker B>That's 50.5% abv 101 proof non age stated. This is inspired by the crescent beach of Sanden Bay, glengass. Sand end is matured in bourbon, sherry and manzanilla m cast for nice flavor and body. Um, again, pale straw color on it. Little hint of gold along the edge on the nose.
• 37:30
  > Speaker B>Mmm.
• 37:34
  > Speaker B>Just like vanilla ice cream sandwich. There's some lovely fruit in there.
• 37:42
  > Speaker B>A little bit of pineapple.
• 37:45
  > Speaker D>Yeah, we seem to have a pineapple theme today.
• 37:49
  > Speaker B>A little bit of pineapple, maybe a little bit of papaya, like some really nice tropical fruit. It's still got that maritime note to it, but not, not nearly as much as the port soy and um, on the palate.
• 38:02
  > Speaker F>Hmm.
• 38:03
  > Speaker B>Mhm.
• 38:07
  > Speaker B>There it is. There's your pineapple.
• 38:09
  > Speaker B>Big tropical fruit. Big, big pineapple, grapefruit and a little bit more of that, that saltiness comes through again. Another winner. It's, it's, it's. This one's bright. It's very, very bright.
• 38:25
  > Speaker C>I agree with you. This one's beautiful. This one came right out of the bottle. Bright and fresh. It uh, just continues to deliver.
• 38:31
  > Speaker B>Sunny day on the beach.
• 38:32
  > Speaker C>It is, but it's very pineapple. It reminds me of the Buchanan's pineapple, but this is no pineapple added. This is pure single malt. Yeah, but it's just delicious.
• 38:41
  > Speaker C>It's just really a bright, sunny, beautiful all day at the beach. Coffer, uh, I uh, can't say enough good things about this whiskey. I think it's delicious.
• 38:51
  > Speaker B>Again, doctor Rachel. I mean it's.
• 38:53
  > Speaker B>I always give her props.
• 38:56
  > Speaker B>I sound like a huge fanboy and it's because I am. I mean, I remember not too long ago, I finally got a chance to actually meet her and it was the whole time I'm going, don't fanboy, don't fanboy, don't fanboy. And I almost dropped and did like the whole Wayne's world thing, you know? I mean, like she's truly one of the, one of the best in the business, Justin.
• 39:14
  > Speaker E>So on the nose, I'm getting that chardonnay cougar juice note. Scientifically, malolactic fermentation.
• 39:23
  > Speaker B>Haven't heard that word all day.
• 39:24
  > Speaker D>Harm side here.
• 39:26
  > Speaker E>And uh, on the palate, it's rich, it's tropical, kind, um, of Asian too.
• 39:37
  > Speaker C>It's just like crazy rich Asians.
• 39:39
  > Speaker E>Like crazy rich asian. And like, you know, nice woody finish.
• 39:44
  > Speaker B>Um, well, if I was, I'd probably be able to afford to drink this every day, so that would be good.
• 39:49
  > Speaker E>Yeah, this, this is really fun.
• 39:52
  > Speaker D>I'm glad we had it.
• 39:53
  > Speaker C>Wow.
• 39:55
  > Speaker D>I mean, it's, this one here is worth singing the praises of what it is. It's a, uh, it's a great, it's a great product to add a couple drops of water. And I almost kind of thought that if I. After I added a couple drops of water, I'm like, well, I know this is not peated, but boy, it almost gets to that point where you think it's a, there's a little bit there, you know, but it's uh, very enjoyable. It's, uh, like I said, pineapple, word of the day. You know, some days it's a cask that we're talking about is word of the day. Today's pineapple.
• 40:25
  > Speaker B>Uh, well, we're going to be giving the glen glasses sand and a well deserved four sips.
• 40:30
  > Speaker F>That's classified.
• 40:31
  > Speaker B>And remember, guys, this isn't like limited edition stuff. This is the new main line from Glen glass up. Uh, so imagine the stuff that they've got, that they're brewing up for, you know, limited edition releases.
• 40:43
  > Speaker C>So.
• 40:44
  > Speaker B>Well, that takes us to our next one. So we're going to have more. Tell us about that one.
• 40:48
  > Speaker C>Why, thank you, Bob. Uh, the next whiskey will be the glen glass. Uh, twelve year, coming in at 45% abv or 90 proof.
• 40:57
  > Speaker C>The glen glass, a twelve year old, embodies glenn glass, a signature coastal style, matured in bourbon, sherry and red wine casks for luscious waves of ripe fruit carried on an ocean breeze inspired by the aurora borealis, also known as the Northern Lights. The twelve year old is a reflection of the captivating dancing waves of light often seen in the sky. From the distillery. That is a descriptive mouthful.
• 41:31
  > Speaker D>You ever seen the northern lights in person?
• 41:33
  > Speaker C>Never.
• 41:33
  > Speaker D>Oh, my God. It's amazing. You can you just sit there at night and just kick back and just watch them? I mean, they just put on a.
• 41:40
  > Speaker B>Me talking lights and like, you know, like Times Square.
• 41:44
  > Speaker D>No.
• 41:45
  > Speaker B>Well, that's the north, right?
• 41:46
  > Speaker D>Yeah. Not far enough north for you damn Yankees.
• 41:50
  > Speaker C>Well, uh, back to the regular scheduled program. The whiskey's got a nice, uh, burnished copper color on their nose. There's sweet coastal waves of ripe apricot and fig with some, um, toasted vanilla, a little tropical flora, and then there's this ocean breeze. You just hear a little bit of hint of salinity on the palate. This one's a little different. Uh, I would say the pineapple note has faded. And this is more candied pistachios, some sweet fig and date, a little bit of cherry whipped cream, a little coastal air, and then the finish just sort of dances on your palate for, uh, uh, what seems like an eternity. This whiskey was decidedly different from the last one, but nonetheless, I thought it was beautiful. I thought it was delicious. I thought it was a step up in sophistication.
• 42:41
  > Speaker C>It was a little bit more, uh, of a grown up whiskey, a little more sophisticated, a little less of an all day, uh, pineapples, uh, uh, coffer. Uh, I liked it quite a lot. What did you think, Brent?
• 42:55
  > Speaker D>Yeah, and a drop of water. Drop a couple drops of water to this, and it just pops. I mean, you know, I wasn't, at first, I wasn't getting the understanding of the, of the waves that come across your palate.
• 43:06
  > Speaker D>But once you put a drop of. A couple drops of water on it, then you can understand. Then you can understand that. You're like, oh, yeah, I get it now. You know, it moves from your front to the back of your palate.
• 43:16
  > Speaker F>Palate.
• 43:16
  > Speaker D>And it's just kind of back to the middle, and then you get a nice finish to it.
• 43:21
  > Speaker C>You know, all those in the water.
• 43:23
  > Speaker D>Yeah. All those, um, all those notes that you said about, you know, for the, for the flavors and stuff.
• 43:29
  > Speaker D>Spot on, you know, but I didn't get that northern lights until I added some water. What do you think, Justin?
• 43:35
  > Speaker E>I think it's a lot like a rollo with whipped, uh, cream, sprayed with lemon water.
• 43:42
  > Speaker C>I thought it was rose petal. You thought it was lemon water.
• 43:45
  > Speaker E>Lemon water.
• 43:46
  > Speaker C>Okay. Because the spritzer on the bottle look, uh, like, more rosy than lemony.
• 43:50
  > Speaker E>Definitely had that caramel texture on the back palate. I enjoyed it a lot, and the red wine was prominent on the nose.
• 44:00
  > Speaker B>I'm supposed to follow that?
• 44:02
  > Speaker C>Just give it a number. Just follow the number. Just say I'm in, and move on.
• 44:10
  > Speaker B>Again, fantastic whiskey. Some grapefruit to it. Still got some of that maritime note to it as well. You can tell the pedigree. You can tell this came from the same distillery as the first two, but it is, um, just that a little bit better. Um, fantastic whiskey. We're going to be rating the Gwen guaca twelve year, well deserved four sips.
• 44:34
  > Speaker F>That's classified.
• 44:36
  > Speaker B>That takes us to our last whiskey, and we're going to have, uh, Justin tell us about that one.
• 44:40
  > Speaker E>I am excited to tell you about Highland park cast strength's fourth release.
• 44:46
  > Speaker E>It's 64.3% alcohol by volume, or 128.6 proof.
• 44:54
  > Speaker E>Regular listeners will remember, remember our past reviews of Highland park cask strength. This fourth release was matured predominantly in first fill seasoned european oak casks, along with first fill sherry, seasoned american oak casks, a small quantity of refill casks, ex bourbon casks, and for the first time, export casks, too. Bottled straight from the cask, as God intended, without the addition of water. So this is a nice, um, light brown, kind of dark for a scotch, would be light for a bourbon.
• 45:36
  > Speaker C>We got a little rule back home.
• 45:37
  > Speaker B>If it's brown, drink it down.
• 45:39
  > Speaker C>How did I know that that comment was coming from Homer, he asked for.
• 45:43
  > Speaker E>It on the nose. I get these beautiful wood notes, light whiff of peat and caramel toffee on the palate. I get some floral notes, some oak, a little bit of, uh, earthiness to it, like a rich wine tannin on the end. I get just vibration and heaven. What did you think, Brent?
• 46:16
  > Speaker D>Yeah, uh, not being a scotch drinker, this is one that you can get, and I think it's relatively decent priced. You know, I'm not, I'm gonna say around $100,$120, and you can find it at the liquor stores. And if you're, like, a bourbon drinker and you want to switch, you want to kind of experiment into the scotch world, and you're like, well, I don't want to drink one of those ones that's not high up there and proof or whatever, you know, that those 83 six proofs, this is one that you want to go out and get because you're going to love having it in your, in your collection to drink every day, you know, not just to let it sit there.
• 46:53
  > Speaker D>You're going to love to have this one open, share with friends.
• 46:56
  > Speaker D>It's got that little bit of smoke to it that you're gonna get. Um, you know, you mentioned, you mentioned the lemons. It's a little, got a little bit of lemon down there. Um, yeah, it's, uh, yeah, it's, it's just a, it's an enjoyable one. When you're, uh, uh, for the bourbon drinker, I have to say, you have to go get it because I respectfully disagree.
• 47:19
  > Speaker D>Why? You don't think you should know?
• 47:20
  > Speaker C>I don't think this is scotch for bourbon drinkers at all. I think this is a scotch for. I've been drinking scotch, and I want to advance into, like, something a little more exotic. It's got very come a lot of complexity. It's got a hint of smoke. It's got, you know, hints of classical scotch, uh, profile on the base. It's, uh. I think it's much more advanced than a bourbon drinker. It is bourbon and is advanced.
• 47:47
  > Speaker D>I mean, that's the whole thing, smokey. A, uh, little.
• 47:50
  > Speaker F>Yeah.
• 47:50
  > Speaker C>But not over.
• 47:50
  > Speaker D>Not over well balanced. But that's what I'm saying is that if you want to switch over and you want to go to a, you want to go to a smoky scotch, this is the one to do it with.
• 48:00
  > Speaker C>Yes, but if you wanted to switch to scotch from bourbon, there are other scotch.
• 48:04
  > Speaker D>Yeah.
• 48:05
  > Speaker C>Uh, bourbon friendly scotches. Without the smokers, there's really no bourbon that's this smoky.
• 48:10
  > Speaker D>Yeah. It's very enjoyable, though, Bob.
• 48:14
  > Speaker B>It's a winner. Like everyone we've had so far, we've done. I think we've done one, two, and. And this one on the show. I don't. I'm not. I don't remember if we did three. I know I have three.
• 48:26
  > Speaker B>Um, and every one of them has been absolutely fantastic. And for the money, you cannot beat this release. Every time it comes out, it's. It's a. It's a winner. And we're going to be rating the Highland park cast strength fourth. A, uh, well deserved forceps.
• 48:44
  > Speaker F>That's classified.
• 48:47
  > Speaker B>Under protest from me, but yeah, yeah. Beautiful whiskey. Absolutely beautiful. Been waiting for that one to come out for a while.
• 48:55
  > Speaker B>So, uh, well, that's all the time we have for today. So I want to thank everybody for coming and joining us today on the show. Thank you, Brent.
• 49:05
  > Speaker D>Thank you. Just, uh, glad that I was able to fill in for Harmeet.
• 49:09
  > Speaker B>You're not nearly bitter enough. Could you work on the bitterness for me?
• 49:14
  > Speaker D>I interrupted Maury twice, so that was good enough.
• 49:16
  > Speaker B>It's only twice, though.
• 49:17
  > Speaker C>You need a little more of a suntan, and you need to wear some pants and a turban.
• 49:24
  > Speaker B>Thank you, Maury.
• 49:25
  > Speaker C>You're welcome, Bob. Thank you for having me. Another delightful day in the damp, dank, dark basement.
• 49:31
  > Speaker B>And thank you, Justin.
• 49:32
  > Speaker E>Thank you.
• 49:33
  > Speaker B>Wow.
• 49:34
  > Speaker E>What a great day to be here.
• 49:35
  > Speaker B>Well, uh, for sip, sudden smokes made man. Bob, thanks for joining us. And remember, life is too short to drink bad whiskey. And, man, we didn't drink any bad whiskey on this show.
• 49:48
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• 49:56
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• 50:00
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• 50:25
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• 50:59
  > Speaker A>This has been a one tan hand production of sips, suds and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host, the good old boys will see you all next time.
• 51:15
  > Speaker F>I.