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Bardstown Bourbon Co and Blackwood · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip, Suds and Smokes.
• 0:04
  > Brent>And this is a whiskey episode. So here are the whiskeys we're going to be discussing today. From Bardstown Bourbon Company, we have the collaborative series Silver Oak Cast Finish Straight Bourbon Whiskey. We have the Bardstown Bourbon Company Distillery Reserve Cathedral French Oak Finish Kentucky Straight Bourbon Whiskey. And then from Blackwood, we have the Blackwood Toasted Bourbon batch number four, the Blackwood Single Barrel Number two Kentucky Straight Bourbon, the Blackwood Toasted Rye batch number three, and the Blackwood Single Barrel Rye Founders pick. Not too bad of a day in the basement.
• 0:50
  > Brent>Okay. Yeah, it was Kentucky Derby this weekend. So sorry.
• 0:53
  > Announcer>We'll be right back after this.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smoke and host the good old boys.
• 1:50
  > Announcer>And now it's sipping.
• 1:59
  > Brent>Hey. Yes, it's sipping time again. Welcome to this Simps episode where everything good in life is worth discussing.
• 2:05
  As always, we are the best thing on at 2: 00am um, that's a fact.
• 2:08
  > Justin>And I wish people would. Would quits. Would quit just like looking for something else to, you know, watch or listen to at this point.
• 2:14
  > Brent>There's nothing else on the 2am we're the best thing.
• 2:16
  > Harm>No, I'm sorry. Because last night I woke up around 2am because of acid reflux. Because, you know, my. My lifestyle. You're old with the crazy. The.
• 2:28
  > Harm>All the drinking, the drugs on the women. It's crazy.
• 2:31
  > Harm>Actually, I think those people stay up till 5 or 6am actually.
• 2:34
  > Brent>M. So what was better than that?
• 2:35
  > Justin>What was better than this?
• 2:36
  > Harm>I was watching, uh, rerun of Parks and Recreation.
• 2:39
  > Brent>No, no, no, I did it already.
• 2:42
  > Harm>No, but I'd never watched the show when it was on.
• 2:44
  > Brent>Seen it already. Come on.
• 2:46
  > Bob>So, M. It wasn't a rerun for you?
• 2:48
  > Harm>It was not a rerun for me. It was me.
• 2:52
  > Brent>I loved rerun.
• 2:52
  > Bob>Uh, oh, Rerun.
• 2:54
  > Brent>That man can dance for a big man.
• 2:55
  > Harm>So this is the thing. Are we the best thing on a 2am if I've already heard all the episodes? Because, you know, then I've already heard those.
• 3:01
  > Brent>Well, you've only heard it because you're here.
• 3:03
  > Harm>That's true.
• 3:03
  > Brent>That doesn't count.
• 3:04
  > Harm>Sometimes I sometimes listen to the guys from Tennessee in their beer episodes.
• 3:08
  > Brent>Well, this is Made Man Bob. And joining today are Made Man Brent. Always a pleasure to be here, good old boy Justin.
• 3:15
  > Bob>Good morning.
• 3:17
  > Brent>And good old boy Harm.
• 3:18
  > Harm>Thanks for having me today.
• 3:21
  > Brent>That's it. That's all you guys got?
• 3:22
  > Justin>All right, we're keeping it simple.
• 3:24
  > Brent>Well, our sip segments are all about wine, distilled spirits, tea, coffee, and pretty much anything else you can drink. And this is a whiskey episode. So here the whiskeys we're going to be discussing today. From Bardstown Bourbon Company we have the collaborative series, Silver Oak Cast Finish Straight Bourbon Whiskey. We have the Barbet Bar, Bardstown Bourbon Company Distillery Reserve, Cathedral French Oak Finish Kentucky Straight Bourbon Whiskey. And then from Blackwood, we have the Blackwood Toasted Bourbon batch number four. The Blackwood Single Barrel number two, Kentucky Straight Bourbon, the Blackwood Toasted Rye batch number three, and the Blackwood Single Barrel Rye Founders pick.
• 4:05
  > Brent>So not too bad of a day in basement. So we're going to be tasting these whiskeys and rating them with our sips, ratings and our signature sounds. And here's Justin to give us our sounds.
• 4:28
  > Brent>Okay. Yeah, it was Kentucky Derby this weekend, so sorry.
• 4:31
  > Brent>Yeah.
• 4:32
  > Bob>Coming out of Gate 1 Sips rating.
• 4:35
  > Bob>Give me a glass of water to wash out my mouth.
• 4:37
  > Bob>Not a perennial favorite.
• 4:45
  > Bob>Two sips coming out of gate two.
• 4:48
  > Bob>Nice. But what else do you have?
• 4:52
  > Harm>Well, uh. Isn't that nice?
• 4:54
  > Bob>Three sips coming around the bend. Hmm, Interesting.
• 4:57
  > Bob>But what was this again?
• 5:00
  > Harm>Interesting.
• 5:02
  > Bob>Four sips. Ah, abusing the show notes. But let's keep this secret to ourselves. Pour me another.
• 5:10
  > Harm>That's classified.
• 5:13
  > Bob>At the last stretch, we have number five.
• 5:16
  > Bob>Oh, my. I was unaware anything could be this good. The longest name in sports.
• 5:21
  > Brent>Oh, my goodness.
• 5:23
  > Justin>Yes, yes, yes.
• 5:26
  > Brent>Okay.
• 5:27
  > Justin>That was quite a finish.
• 5:28
  > Brent>Yeah, it was. Yeah, it was a photo finish. Yeah.
• 5:33
  > Justin>That'S what she said.
• 5:34
  > Harm>Can we fix that in post?
• 5:37
  > Brent>What, like delete the whole thing? Yeah, the whole thing in post.
• 5:40
  > Harm>Yeah. They need to put. They need to put the reverb in for the track.
• 5:43
  > Brent>You would be amazed at what we can delete and post.
• 5:46
  > Harm>So don't we pay editors? Somebody's paying editors, right?
• 5:50
  > Brent>Yeah, theoretically. So we're going to have Harm tell us about our first whiskey of the day.
• 5:55
  > Harm>Oh, thanks, Bob. Uh, our first whiskey is the Bardstown Bourbon Company collaborative series Silver Oak Cask Finish straight bourbon 54 ABV or 108 proof American proof. That is because, you know, British proof is different. The second of the three releases from the 2024 collaborative series. The first was the Amrit um, and the second was the BlackBerry Farm.
• 6:18
  > Harm>The Barstown Company Silver Oak finishes. An expert blend of six 9 to 15 year old bourbons finished in Silver Oak cabernet barrels for 17 months. Silver Oak honors a more than 50 year tradition of aging Cabernet Sauvignon exclusively in American oak barrels.
• 6:36
  > Harm>So the color is a beautiful, uh, dark, burnished bronze. Uh, and I really enjoyed this whiskey with water, without water. It was very muted. To me, all I got was roasted nuts and a hint of cinnamon.
• 6:52
  > Harm>But adding cold water to it, I get red fruit. Um, the nuts are still there. I mean, it's an unneutered bottle.
• 7:04
  > Harm>Lots of walnut. Beautiful.
• 7:07
  > Harm>Uh, cinnamon and cocoa coming out on the nose. Uh, and the fruit is just. Just starting to leak out on the nose.
• 7:15
  > Harm>M. On the palate, I'm getting fig. I'm getting some sweetness.
• 7:22
  > Harm>Uh, there's a good tannin from the oak barrel, but BlackBerry really struck me. It's like when you. You bite on a really ripe BlackBerry. You get the seed, and that tannin hits and you get that. That grip. This is, uh, pretty nice. The finish is not as long as I'd liked it to be, but, uh, I enjoyed it. What'd you think, Brett?
• 7:41
  > Justin>Yeah, I wasn't a fan. With or without the water, really. Uh, on the nose, you know, I got that. That strawberries and nuts.
• 7:49
  > Harm>I just didn't get the strawberry.
• 7:51
  > Justin>Strawberries and nuts is what I got. And then on the palate, you said a light tannic, and I kind of thought it was like a heavy tannic.
• 7:59
  > Justin>Yeah, well, I. I did add water, and it just didn't. It just didn't do it for me. But I got all those notes and stuff. But the palette just wasn't my kind of palate. You know, if somebody likes that, um, you know, and I guess maybe geeky.
• 8:13
  > Harm>Whiskey, it's not that approachable. Sweet fruit bomb, you know?
• 8:16
  > Justin>Right. I mean, I. And I don't. I've never really had that silver oak, uh, you know, whiskey before.
• 8:21
  > Justin>I mean, wine, uh, before. So I'm not. So I'm not really familiar with it, but it make. Having this doesn't make me want to go out and get that either.
• 8:30
  > Brent>All right, all right.
• 8:31
  > Harm>Just say the right thing. Say the thing I want you to say.
• 8:34
  > Harm>I didn't want to say this, but, I mean, I sell silver oak, but I think they've been resting on their laurels for about 10, 15 years. So the wine is not what it used to be.
• 8:43
  > Justin>Justin.
• 8:43
  > Bob>On the nose, I got caramel raisins, cinnamon, vanilla. On the palate, this was weird.
• 8:52
  > Bob>So I got, like. It was sweet Grape Crush, but flat.
• 8:55
  > Harm>What? No figs?
• 8:58
  > Bob>Remember the Grape Crush soda?
• 8:59
  > Harm>Yeah, I know, but flat. You know, I'm coming back to it. There's.
• 9:03
  > Brent>It's.
• 9:04
  > Harm>And I'm smelling more. The cinnamon. When you said raisin, I said, yeah, he's probably right, but. Grape crush.
• 9:09
  > Bob>Grape crush flat. And then when I put in water, um, the silver oak came out, and it tasted like a wine finished spirit. Then I. I wait 40 minutes.
• 9:21
  > Bob>I come back to right before we're talking right now, and it tastes like it did in the beginning. I've never had a spirit reverse after water to what it was before the war. So it was like a boomerang.
• 9:33
  > Bob>Pretty cool. What you just said is one of the most insanely idiotic things I have ever heard it.
• 9:39
  > Harm>No, no, that. He does not deserve that sound effect. No, no. He's got points today. He's. Come on. It's weird, but it's not.
• 9:47
  > Bob>No, I'll play no contest.
• 9:49
  > Brent>Yeah.
• 9:49
  > Harm>Uh, well, you know, that's just, like, your opinion, man. Bob, how about instead of hitting buttons on the. On the board, tell us what you think.
• 9:58
  > Brent>I like hitting buttons on the board.
• 10:01
  > Brent>This is how I have fun.
• 10:03
  > Harm>Your wife told me she like. You like pushing buttons, too. I know.
• 10:05
  > Brent>Yes. This is the only entertainment I have.
• 10:11
  > Brent>It was very muted when we first opened it up.
• 10:14
  > Brent>All I got on the nose was roasted nut. We're all old enough to remember when you would go into Sears and they had the nut counter in the back, and you would walk in and I'm not old enough.
• 10:23
  > Justin>Yes.
• 10:24
  > Harm>Yeah.
• 10:24
  > Justin>Yes.
• 10:25
  > Brent>And the whole store smelled like roasted nuts.
• 10:28
  > Brent>It had that and not a lot else until I put water in. Uh, once I put water in, it completely opened up. Yeah, it's. It's a completely different whiskey. And the wine notes are there.
• 10:39
  > Brent>I get. I get that dark red fruit on the nose, but I get more of it on the palate. For me, the cabernet influence.
• 10:49
  > Harm>Yeah.
• 10:51
  > Brent>Um, the red fruit, stewed dark red fruit really came through, um, without water.
• 11:00
  > Brent>Yeah, it was, uh, it was okay, but with water, it. It jumped up a whole.
• 11:06
  > Harm>I'm enjoying that BlackBerry on the palate. I really like it, but I like wine finished bourbons. I know, uh, Justin does not. We were talking about that earlier off the air, but I've had some amazing wine finished bourbons. Like, um, my favorite was that Pritchard Hill from Jefferson's. And recently we had a Chattanooga, uh, bourbon finished in pinot noir cast from Russian River Valley. Oh, my God, that was amazing. I finished 10. I sold 10, 15 cases of that stuff, and I probably drank a case of it myself.
• 11:34
  > Brent>The one that we did not too long ago was Pinot de Charente. Which one was that?
• 11:38
  > Harm>Yeah, it was a Pinot de Charente. I don't remember the brand.
• 11:39
  > Brent>I can't remember which one. That one was delicious. Yeah, I think it was. I think it was a Balvenie. Yeah, it was a balvenie. It was a balvenie.
• 11:45
  > Harm>Right, right.
• 11:46
  > Brent>And that was. And again, that's a very obscure wine, not very common.
• 11:50
  > Harm>Pinot Charant is basically, uh, bourbon that's not, I mean, cognac that's not been distilled.
• 11:55
  > Brent>Yeah. We'll be back.
• 11:59
  > Brent>Hey, and we're back and we were just wrapping up our discussion on this, uh, Silver Oak series from, um, uh, Bardstown Bourbon Company. Again, it's.
• 12:07
  > Brent>I like the occasional wine finished bourbon. Um, I enjoy wine finish on scotch more than I do on bourbon generally. But I've had some excellence. I've had some that just, you could tell. They just, you know, whoever their cast broker was goes, hey, I've got these today. And they went, okay, fine, we'll take them.
• 12:26
  > Harm>I've had amazing wine finishes on scotches.
• 12:29
  > Harm>I think Berber doesn't have the expertise yet. They're just getting.
• 12:32
  > Harm>They're just getting used to it.
• 12:33
  > Brent>It's a newer thing and they're figuring it out. So. But I enjoyed this one. So we're going to give the, uh, Bardstown Bourbon Company collaborative series Silver Oak cast finish straight Bourbon, uh, three sips.
• 12:45
  > Harm>Interesting.
• 12:47
  > Brent>So that's going to take us to our next. We're going to have Brent tell us about that one.
• 12:50
  > Justin>Thanks, Bob. So this next one is the Bardstown Bourbon Company Distillery Reserve Cathedral French Oak finished Kentucky straight bourbon.
• 12:59
  > Justin>It's, uh, 55.05% ABV or 110.1 proof. The new distillery Reserve series is available only at the distillery and at their downtown Louisville visitor center. The Conceit, uh, the Cathedral French Oak is a blend of 100 Kentucky bourbons aged between 9 to 18 years, which was finished for, for 14 months in barrels made of 300 year old French oak from the legendary Berse Forest of the Lord Valley. Yeah, that one too. This plot of giant trees planted during the reign of Louis the, uh, 14th, that's around 1715, was harvested to restore the iconic Notre Dame Cathedral in Paris following the fire of 2019.
• 13:49
  > Justin>Their intricate grain and unparalleled density, strong enough to restore the cathedral's famed spire, infused the whiskey with a character as profound as the history they represent. East of Reserve, bottling is packaged at 375ml.
• 14:05
  > Harm>It comes in a Box that looks like a cathedral. Stained glass window.
• 14:08
  > Brent>It's gorgeous.
• 14:08
  > Justin>It's beautiful box. Yeah. But one thing I would just say right off the bat is that the label on this is a little bit like a little deceiving to me because the label says, a blend of Kentucky straight bourbon Whiskeys finished for 14 months in 300 year old French oak barrels. So it doesn't say, you know, trees made from. It just says 300 years old.
• 14:31
  > Harm>The barrels are 300 years old.
• 14:32
  > Justin>Yeah. You know, because kind of deceiving a little bit for, you know, to me, you know.
• 14:35
  > Brent>But read the script and then you'll know. Well, I don't want to tell you.
• 14:39
  > Justin>That's what I did. I mean, uh, you read the label. I read the label and so I got. That's why it was a little, a little deceiving to me. On, on from the script and the.
• 14:48
  > Bob>Label, there were three year old trees that were 300 year old trees.
• 14:53
  > Brent>300 year old French oak barrels. It's 300 year old.
• 14:57
  > Justin>Now.
• 14:57
  > Harm>We're actually, we're actually discussing the defects of the English language. So let's, let's move on.
• 15:01
  > Justin>That's okay. That's okay. The, uh, the color on this is, um, it's, you know, nice burnished copper color. It's, uh, what year, Penny?
• 15:12
  > Justin>Yeah, well, I'm gonna say in the 70s.
• 15:15
  > Harm>No, you know, I'm going with 1969.
• 15:17
  > Justin>60S. 69. Got a lovely dark color. It is a darker, a little darker.
• 15:22
  > Bob>Color than summer in 69.
• 15:23
  > Justin>Oh, very much so. Um, yeah, on the, on the nose.
• 15:27
  > Harm>Thanks, Brian Adams.
• 15:28
  > Justin>It's just a beautiful soft nose. A little bit of vanilla. It's just got some cherries on there.
• 15:35
  > Harm>Come back to it.
• 15:36
  > Justin>This is good. I. Yeah, I know, a little bit. Yeah. The little creaminess to it. A little, little floral note there. Um, on the palate though, this is, this just sings and I mean, I understand why, why it's called the Cathedral French Oak. Because it's singing to me.
• 15:52
  > Harm>Choir in the glass, baby.
• 15:54
  > Justin>Oh, my gosh. It is. That's a beautiful. It's got the cherries, the, the vanilla cream, the, you know, that's those, um, that floral notes, um, the creme brulee. It's just, it doesn't. And the finish doesn't stop when you, after you have it. It's like, well, you know, let me go another half hour and see if I need another one.
• 16:15
  > Harm>You know, it's infinite finish.
• 16:17
  > Justin>It's an, it's just great. I mean, this really, really does sing to you. And I have to say, if you're up in that, uh, in the Bardstown or Louisville area and can get one of these things, oh, definitely do it. I mean, you have to make that trip and do it. This really does this. This is well worth the price of admission for sure. Justin.
• 16:37
  > Brent>Hello.
• 16:40
  > Brent>Okay, that was weird.
• 16:42
  > Harm>Stephen Merchant.
• 16:43
  > Brent>I don't know where you pull that from.
• 16:46
  > Bob>Yeah, hard one to follow on, uh, the nose. I got prunes, French oak raisins, and pledge on the palate. Pledge, Pledge.
• 16:56
  > Justin>Really?
• 16:56
  > Bob>Pledge. On the, uh, palette, I got like, baked, uh, cherries, toasted oak, floral notes with water. Um, I got a lot more oak. And the finish was really long. So sweet and woody. It's pretty good.
• 17:15
  > Justin>Yeah. This was so nice.
• 17:16
  > Bob>The French oak really made this one special.
• 17:19
  > Justin>Yeah, this was so nice that I was. I didn't want to add water because I really enjoyed it that much.
• 17:25
  > Justin>And so.
• 17:26
  > Harm>I see where you're coming from, Brent, but to me, water made it a little bit sweeter and the finish was just as long. It's fantastic.
• 17:32
  > Justin>Yeah.
• 17:32
  > Brent>Yeah. I think I might add water I've had from Bardstown Bourbon Company, period. I mean, this one is ungodly good.
• 17:40
  > Harm>My customers have been asking for this for months, but I can't get it. Distillery. Distillery only. Right, Bob, what do you think?
• 17:48
  > Brent>I think it's delicious. It's got on the palate just, just.
• 17:54
  > Justin>Mhm.
• 17:56
  > Brent>Maple, cedar.
• 17:59
  > Brent>There's a floral note that I get on the back palate. The oak comes through, but it's not overpowering. It's more, uh, it's more oak but than tannin. So you're getting the woodiness, but it's not. So.
• 18:12
  > Harm>Yeah, it's not super dry.
• 18:13
  > Brent>Yeah, it's not super dry. You're not getting that bitterness.
• 18:16
  > Harm>I got more of that dryness on that first cast.
• 18:18
  > Brent>Yeah, I mean, it's. This is so well done and, and you know, it's. It's just sad because, like, you know, how often can you get this wood? It's like, man, I hope they bought.
• 18:30
  > Bob>Only when they burned down a church.
• 18:31
  > Brent>Hope they got as much of this as they can. And they keep doing this one because, wow, this one is. This one is really, really good.
• 18:38
  > Bob>Uh, well, I'm sure it's going to find its way to Scotland and be, uh, second, third fill used.
• 18:43
  > Justin>I mean, I see why they call it the cathedral series with, uh, you know, with the Notre Dame and you know, and the burning of that.
• 18:50
  > Harm>They're using. They're using oak harvested from A forest that hasn't been touched.
• 18:54
  > Bob>Can you imagine what those barrels cost?
• 18:56
  > Brent>Oh, yeah. Well, we're going to be giving the Bart Sun Bourbon Company Distillery Reserve Cathedral French oak finish Kentucky straight Bourbon Whiskey a well deserved forceps.
• 19:06
  > Harm>I think you're wrong. It deserves higher. I hate you all.
• 19:10
  > Brent>So do I. But, um, you know, unfortunately, it's a committee.
• 19:13
  > Harm>Yeah.
• 19:14
  > Brent>All right, Justin, tell us about our next whiskey.
• 19:17
  > Bob>So we're going to talk about Blackwood toasted bourbon, batch 4.
• 19:22
  > Bob>59.3% alcohol by volume or 118.6 proof. And I did not do that math. Mash bill.
• 19:30
  > Bob>75% corn, 21% rye, 4% malted barley.
• 19:36
  > Bob>The Blackwood Distilling Company was founded by Guinness and Lisa McFadden. Named after a stable the home of to the 2019 Kentucky Derby winner Country House. Looking to create a signature style all their own, they recruited Justin Sloan and Justin Thompson, no relation, our boys of the world famous Justin's House of Bourbon to assist in the sourcing and blending.
• 20:03
  > Bob>After blending, the bourbon is finished using Blackwood's signature toasting process.
• 20:09
  > Bob>So, on the nose on this one, I got, um, sweet brown sugar. I got very light oak.
• 20:22
  > Bob>On the, uh, palate. It was heavily barley influenced to me, and the finish was big, woody, and it was mostly on the back palette.
• 20:32
  > Bob>And Bob, what did you think?
• 20:35
  > Brent>I think it's got a beautiful nose.
• 20:38
  > Brent>It really just shines. That, uh, that toasted oak really comes through on the nose for me.
• 20:50
  > Brent>On the palate, dark brown sugar, um, brown butter, dark, um, slightly burned toffee, a little bit of caramel, a little bit of vanilla. I think it's lovely. I really, really like this one. What'd you think, Brent?
• 21:11
  > Justin>Yeah. On the nose I got some. It was like a soft, sweet vanilla creme brulee. I had a little spice note on there. Beautiful. On the palate, I got black pepper, vanilla cherry, a little bit of tobacco leaf. Now, my first sip on this, it was a very short finish. And I couldn't figure out why. I was like, why is. You know. And then, you know, I had it again and I was like, oh, what happened here?
• 21:34
  > Justin>All of a sudden, all of a sudden the finishes really came through. I was like, I never had that happen me, whether I got a short or started off with like nothing of a finish. And then the next sip, uh, you know, it really pops with that finish.
• 21:49
  > Justin>We're gonna come back after, after this. That was enough time for you.
• 21:52
  > Brent>We'll be back.
• 22:00
  > Harm>Hey.
• 22:00
  > Brent>And we're back. And we were just uh, going to harm to see what he thought about our first offering from, uh, the folks at Blackwood.
• 22:08
  > Harm>I don't really have much to add, Bob. That means.
• 22:10
  > Brent>Okay then, we'll just move on.
• 22:12
  > Harm>I really had. When, when, when uh, Brent finished, there was literally four seconds till commercial. I didn't need that. There you go.
• 22:21
  > Harm>I know how you feel.
• 22:23
  > Harm>Uh, I got sweet, uh, fudge notes with walnuts on the nose. Uh, I didn't get your cherry that Brett was talking about. The toasted oak comes through.
• 22:32
  > Harm>Great spice. This is just a really gorgeous whiskey, but it's more about oak here than anything. I don't really get a lot of that, that fruit that you guys were getting.
• 22:43
  > Harm>This is, this is the, uh, the spicy rye.
• 22:46
  > Justin>Well, yeah, when you say spicy though, it's kind of like. It's a soft, it's a spice.
• 22:51
  > Harm>Well integrated.
• 22:52
  > Justin>Yeah. Yeah.
• 22:52
  > Harm>And now that I've come back to it, my nose is about, um, about half an inch away from it. And right in the center of that Glen Karen, I'm getting the goddamn baked cherry. And I should be probably bleeped for that, right?
• 23:04
  > Justin>Yeah, it's.
• 23:06
  > Harm>I got the baked cherry that you're talking about. Yeah, it's farther away from the glass.
• 23:10
  > Brent>Yep.
• 23:11
  > Harm>Okay.
• 23:11
  > Brent>It's.
• 23:12
  > Justin>It's a great expression. I mean, I.
• 23:15
  > Justin>They did a great job with this one.
• 23:17
  > Brent>Well, we're going to give the Blackwood Toasted Bourbon, batch four, a well deserved four sips.
• 23:23
  > Harm>That's classified.
• 23:26
  > Brent>So that's going to take us to our next expression, which is the Blackwood single barrel, number two Kentucky, uh, straight bourbon, 59% ABV, 118 proof, which Yahoo mash bill on. This is 75% corn, 21 rye, 4% malted barley. This is aged seven years, 10 months.
• 23:49
  > Brent>It's got a nice dark bronze color.
• 23:53
  > Brent>Got a nice glow to it. A little bit of a gold in the center on the nose.
• 24:03
  > Brent>Raspberries and blackberries.
• 24:07
  > Brent>Let's see what we got on the palate.
• 24:09
  > Brent>M.
• 24:14
  > Brent>I love this one. Um, maple buttered brown sugar, a little bit of white pepper on the back palate on the finish.
• 24:27
  > Brent>Yeah, that maple leaps out from me. What'd you think, Brett?
• 24:30
  > Justin>Yeah. Uh, on the nose. It was kind of muddled on the nose, but I got that black tea and then, then I just kind of got like a fruit, you know, just like a, uh, muddled fruit. You know, Nothing, nothing really stuck out to me as a.
• 24:44
  > Justin>I agree with you, brother. And then on the palate.
• 24:48
  > Brent>Definitely there though.
• 24:49
  > Justin>Yeah. You know. Right. And then on the palate, when you said maple brown sugar. Oh, those things pop.
• 24:54
  > Brent>Yeah.
• 24:54
  > Justin>And. And then it was like French toast. Yeah.
• 24:57
  > Brent>Yep.
• 24:57
  > Justin>And then like, a fruit jelly. So this is kind of like your, you know, like you're making, uh. You know, making a toasted bread on Sunday with the.
• 25:06
  > Justin>The jelly and. And, you know, and stuff. And it's just kind of. Kind of the. The way I thought about it, you know, it was a little bit sticky.
• 25:15
  > Justin>Um, it was good. Not great.
• 25:17
  > Justin>I mean, I. I enjoyed it. I added some water.
• 25:21
  > Justin>Um, it's. It's nice. I mean, I.
• 25:24
  > Justin>I enjoy it. You know, it's just.
• 25:25
  > Brent>With the water, the char just leaps out of the glass.
• 25:28
  > Harm>Nobody got spices. I got clove, anise, and cinnamon.
• 25:32
  > Brent>Clove. Well, there was no clove until I put the water in. I just put the water in, and the clove is, like, leaping out of the glass.
• 25:38
  > Harm>I don't get the fruit as much as Brent, but I see you're saying.
• 25:42
  > Brent>Clove and barrel char come out there.
• 25:44
  > Harm>It's there, you know.
• 25:45
  > Justin>Yeah. That.
• 25:46
  > Brent>Wow.
• 25:47
  > Harm>Just took time to come out.
• 25:48
  > Brent>That's a big difference. With the water, I mean, I'm, uh.
• 25:50
  > Harm>Getting star anise and clove.
• 25:52
  > Justin>No, I can see when you add that water, that clove does really pop, you know, but it's still sticky. It's still got that stickiness to it, you know?
• 26:01
  > Harm>It's pretty.
• 26:01
  > Justin>Yeah.
• 26:02
  > Bob>Justin, on the nose. I got, like, grade B Vermont maple syrup. Um, and I did get the black tea and clove notes.
• 26:10
  > Brent>I was. Mama wouldn't buy it.
• 26:11
  > Harm>You know what? Vermont maple syrup is inferior to everything from Canada. So keep going on about your grade B syrup on the palate.
• 26:19
  > Bob>It followed through with that pancake syrup flavor and brown, uh, burnt sugar. And the finish was burnt sugar as well.
• 26:30
  > Bob>Um, a little bit of sweetness, uh, to it.
• 26:34
  > Harm>It's more than a little bit of sweetness, my friend.
• 26:36
  > Bob>Yeah, it's a lot that's good on the finish. I'm just talking about the finish. The palate had serious pancake syrup flavor, and, uh, I enjoyed it. It makes me miss, uh, pancakes.
• 26:48
  > Brent>Yeah, it's. It's. I mean, I get, like, French toast.
• 26:51
  > Harm>Like, he's looking at his pancakes. Miss him. Yeah.
• 26:54
  > Brent>Sticky.
• 26:57
  > Harm>Face for radio, people.
• 26:59
  > Bob>Face for radio.
• 27:01
  > Brent>Yeah.
• 27:02
  > Bob>This one can't tell how much weight I gained on the radio.
• 27:05
  > Brent>And the thing is, is, I mean, we keep going back to it. It's not.
• 27:08
  > Harm>It was too easy.
• 27:09
  > Brent>It's not cloyingly sweet.
• 27:11
  > Justin>No.
• 27:11
  > Brent>It's, um, strange of the imagination. But that Perception of sweetness, that perception of.
• 27:16
  > Harm>And I don't think it's as maple as he says. It's just.
• 27:19
  > Harm>It's just got a good note to it.
• 27:20
  > Bob>Well, have you had grade B Vermont syrup?
• 27:23
  > Brent>There is a bit of a honeycomb into it.
• 27:24
  > Bob>I don't mess with sweeter.
• 27:26
  > Justin>I mean, what gets me is like the stickiness to it where it's not. Where it's not sticky, but you have that, like, that, like a sticky mouth feel.
• 27:35
  > Brent>Ah, it's got a. Yeah, it's got a really good mouth.
• 27:37
  > Justin>Yeah, exactly.
• 27:39
  > Brent>Yeah. It's not. I mean, it's. And I, you know, I can show you some whiskeys that are like Michter's m.
• 27:45
  > Brent>Uh, sour mash that always comes off when applesaturated and poured for somebody. And I said, uh, this is going to taste sweet, but it's not any sweeter than any of the others. It just comes across as sweet. And this is sort of the same thing. This isn't. It isn't sticky. Like, there's more residual sugar in it. It just gives you that sweetness.
• 28:07
  > Brent>This is lovely. This is.
• 28:08
  > Justin>Yeah, I think it's because.
• 28:09
  > Brent>Really opened up in the.
• 28:10
  > Justin>I think because of the. The, you know, the maple syrup, the. The jam, the. And those things, you just. It's. It's perceived as sticky, you know?
• 28:21
  > Brent>Yeah.
• 28:21
  > Justin>You know, it kind of comes through.
• 28:22
  > Brent>Like that and with the water and with the air. This one's significant.
• 28:25
  > Harm>I think this got better with time. Oh, you guys too low, right?
• 28:29
  > Brent>Yeah. 100%. 100% better with time and 100% better with a little bit of water because it really brought.
• 28:35
  > Brent>It really brought the flavors out. It just sort of popped.
• 28:38
  > Brent>So we're going to be giving the, uh, Blackwood single barrel number, uh, two Kentucky straight bourbon, uh, Forceps.
• 28:48
  > Harm>That's classified.
• 28:51
  > Brent>So far, so good. So we will be back with our next whiskey.
• 29:01
  > Brent>Hey, and we're back and we are talking about some, uh, fantastic whiskeys from, uh, Blackwood.
• 29:06
  > Brent>So we're gonna go on to Brent and gonna have him tell us about our next one.
• 29:10
  > Justin>Thanks, Bob. The next one is the Blackwood toasted rye.
• 29:13
  > Justin>This is batch number three. 59.5% ABV. That's 119 proof. It's a mash bill of 95% rye, 5% malted barley color on this one again, 69.70. Copper's penny. Yeah, right around there on the nose.
• 29:30
  > Justin>Oh, my God. Fabuloso. No, I got us.
• 29:36
  > Harm>For the people who don't live in south Florida.
• 29:38
  > Brent>Yeah.
• 29:39
  > Harm>Explain fabuloso.
• 29:40
  > Justin>Uh, fabuloso is a cleaner that the Latin ladies use and they come in and clean your home. But.
• 29:45
  > Bob>Or Latin men.
• 29:46
  > Brent>Yeah.
• 29:47
  > Justin>Wait a minute.
• 29:48
  > Bob>My house uses it.
• 29:50
  > Justin>Yeah. So, uh, it's.
• 29:51
  > Brent>It's fantastic. South of the border is what it is.
• 29:53
  > Bob>Yeah.
• 29:54
  > Justin>Yeah.
• 29:54
  > Bob>I mean, right.
• 29:55
  > Justin>Literally, what I got was a, uh, was like a flowery lavender nose, a floral nose to it.
• 30:01
  > Harm>You know what? I agree with you when you first talked about it, but it's changed with air. Changed.
• 30:07
  > Harm>It's more sweet. It's not that.
• 30:10
  > Brent>Definitely gotten sweeter.
• 30:11
  > Harm>It's not. It's not.
• 30:12
  > Justin>It's not as more.
• 30:13
  > Harm>It's not as lavender. That earthy, beautiful fall note, it's gotten sweeter.
• 30:18
  > Justin>But, you know, on the palate, it was a really soft palate. I got, um, a little light vanilla.
• 30:24
  > Justin>And even though this is a rye, I got, like, a little, like, a wheat field to it, you know, which was surprising to me.
• 30:30
  > Harm>Yeah, you're exactly right.
• 30:32
  > Justin>You know, which. And I'm like, how is. I'm. How am I getting wheat on a. How am I getting weed on a rye? On a rye? Bourbon doesn't quite make sense to me, but, um, that's what I got.
• 30:44
  > Justin>The harm. What do you say? How do you follow that up?
• 30:47
  > Harm>You don't even know who's at the table anymore.
• 30:48
  > Justin>I know that. Well, he's going blind. He was asleep.
• 30:51
  > Harm>Yeah. Okay, so the notes we had originally don't even apply anymore because when we first had. It was sweet lavender. Um, and on the nose and on the palate, mouth coating, that's still the same. It's very mouth coating.
• 31:06
  > Harm>Uh, the floral notes is great. The black pepper, um, cinnamon just blowing out of here.
• 31:13
  > Harm>I don't get any dill. This is like. You see that 95.
• 31:16
  > Harm>5, uh, recipe, you think about MGP, because that's their standard recipe, and that's a big dill bomb. I'm not getting any of that.
• 31:24
  > Brent>No. I don't get any dough on it at all.
• 31:26
  > Justin>Adding some water to it, so you get. You get a lot of pepper that comes out on it.
• 31:31
  > Harm>I put a couple drops of water in mine afterwards, and it's just a really beautiful balance of sweet and spice. I just. It's. It's, uh, tons of baked cinnamon, a little bit of. Just a hint of. Of cardamom. Uh, and I don't know.
• 31:48
  > Brent>The cardamom's definitely baking spices. Yeah.
• 31:51
  > Harm>But it's just a hint. Yeah. And there's like, kind like a. Like, candied Ginger on a finish Green or black cardamom.
• 31:57
  > Harm>Oh, it's definitely black.
• 31:59
  > Brent>It's not definitely black. Yeah, I'm with you. This is, this one's delicious. I, I honestly, I can't really say any more about it. It's, uh, it's gotten better with air. But this one I loved when we first opened it. The flower bomb that it was in the nose has gotten sweeter.
• 32:15
  > Harm>It's, it's, it's not as floral now. It's more spicy.
• 32:17
  > Brent>Yeah, the flower has come down, the sweetness in the nose has come up, but the palette is still there. It's got a great finish. The finish goes on for a long while and, and I'm with you. I, that, that was my first thought, is I'm not getting any dough off of this.
• 32:31
  > Harm>You see that 95. 5 recipe still?
• 32:34
  > Brent>Yeah. You're thinking MGP, you're thinking. And nothing wrong with it. It's just every distillery has their.
• 32:38
  > Harm>I'm going to do a crash commercial.
• 32:39
  > Brent>But Beam has the peanuts, Dickel has the, uh, Flintstones. Everybody has their, their flavor. But this one's not coming through.
• 32:46
  > Harm>I bought a private barrel of Hard Truth, which is a 94. 6. And there's, uh, no dill there. It's, it's caramel. What about you, Justin?
• 32:57
  > Bob>So sweet. Malty on the nose.
• 32:59
  > Bob>Vanilla. The nose was hard to draw in the beginning, but it came out after time. There were floral notes to it on the palette. I got a high rye hit and then it was a medium finish on the front, mid palate for this one. This is pretty much a classic rye.
• 33:20
  > Brent>Yeah. Um, you know, this is everything you want in a rye.
• 33:23
  > Bob>Yeah. If you literally want to rye, you have this. You're like, yeah, I had a rye.
• 33:27
  > Brent>The spice is there on the back.
• 33:28
  > Harm>I prefer spicier rye. This is different to me, this is.
• 33:31
  > Brent>Well, the spices on the finish, it's.
• 33:32
  > Justin>Not up front because it's toasted. So it's.
• 33:34
  > Harm>Yeah.
• 33:34
  > Brent>So, yeah, you're getting that toasted barrel floral sweet in the front, but on the back end you're still getting all the rye spice.
• 33:40
  > Brent>So it's just different. Um, I love this one. So we're going to be giving the Blackwood toasted rye batch number three, a well deserved four sips to go, Justin. So that takes us to our last one. We're going to have Justin tell us about that.
• 33:54
  > Harm>So many Justin's on this show.
• 33:55
  > Bob>I know we need a scorecard.
• 33:59
  > Bob>So we're going to talk about Blackwood Single barrel rye founders pick 55% alcohol by volume. 110 proof. Um, the color, like an 80s copper penny. Um, the nose.
• 34:20
  > Bob>I got the kerosene lamp, the potpourri. It's kind of like the 39 year old girlfriend's house.
• 34:28
  > Bob>Um, when you're a young man, you go in there and you're like, oh, it's gonna be a good day.
• 34:34
  > Bob>Pallets, Woody, big rye head.
• 34:38
  > Harm>I've been married too long, man. I forgot about that tramp.
• 34:41
  > Brent>You're just a tramp. Yeah.
• 34:43
  > Bob>The finish is really long and luxurious.
• 34:46
  > Bob>Like hopefully your evening would be in 1999 when you, uh, enjoyed that 39 year old girlfriend.
• 34:53
  > Harm>Yeah, in 1999. How old?
• 34:56
  > Justin>30, 11.
• 34:57
  > Brent>Yeah.
• 35:01
  > Brent>Sometimes too many times.
• 35:03
  > Bob>It brings back a memory. Yeah.
• 35:04
  > Harm>You know, he's hitting the wrong bottle.
• 35:06
  > Brent>What'd you think, Brett?
• 35:07
  > Justin>Yeah. Well, on the nose, I did get that floral potpourri kind of nose. And I'm like, how is this happening again? On another bourbon? Like Bob's got to be washing.
• 35:16
  > Harm>That's a rye, not a bourbon. I picked a lot of floral rice for the store. This is good.
• 35:20
  > Justin>Yeah, you know, and stuff. So on, uh, the palette, I got rye, pepper, a little bit of orange, some light tannins, a uh, little bit of wooden, you know, wood notes from it and stuff is very nice. I mean, I enjoyed it all around. I added water. Everything kind of seemed to pop a little bit more. Uh, very enjoyable.
• 35:40
  > Harm>So last time we were in Kentucky, I think I met one of the Justin's. Was that one or we met both Justin's.
• 35:46
  > Brent>You met one.
• 35:47
  > Harm>So I met one of the Justin's. They have the same kind of picks I get. I love this style. This is a garden. This is a bouquet of flowers.
• 35:55
  > Harm>The orange peel is a little bit muted here.
• 35:58
  > Harm>Uh, this is gorgeous. This is, this is my deal.
• 36:02
  > Brent>And, and you know, fair disclosure, all of us, you know, three of us here at the table are pretty good friends with both of the Justins. And I've known them, I've known Sloan for more years than I care to admit.
• 36:14
  > Brent>But that being said, I don't know any of them.
• 36:17
  > Harm>I just met one once.
• 36:18
  > Brent>These boys know what they're doing. And there's a reason that the House of Bourbon is, is, you know, is what it is.
• 36:24
  > Brent>And it's because they know what the heck they're doing. And we've.
• 36:27
  > Brent>We did their first release when they, uh, they were kind enough to send us samples, uh, of the very first release. And they know what the heck they're doing. This one's delicious.
• 36:37
  > Harm>It's a bouquet of flowers. The orange peel is muted.
• 36:41
  > Brent>The orange peel is definitely there though.
• 36:43
  > Harm>It's muted, but the pepper comes out.
• 36:47
  > Brent>The orange peel is sort of like that shelf underneath holding the flowers. It's there.
• 36:52
  > Harm>There's a hint of the dill, but it's not overpowering. This is not a, uh.
• 36:57
  > Brent>I get the dill more on the palate than the nose. I don't get it on the palate. 100%.
• 37:00
  > Harm>Right. Yeah.
• 37:00
  > Brent>I don't get it on the nose at all, which is usually where I get m. The dill, which is fine. I mean, I have no problem with the dill.
• 37:08
  > Harm>Um, you know, this is the style I picked from my store too. This is great.
• 37:13
  > Brent>Yeah.
• 37:14
  > Harm>Yummy.
• 37:14
  > Brent>This one is absolutely delicious.
• 37:17
  > Harm>Brent, um, what do you think about this? The finish? Did you talk about the finish?
• 37:20
  > Justin>Well, the finish. I like the finish. It's a nice long finish, this one. It's not as long as uh, what we had earlier of that cathedral pick.
• 37:28
  > Harm>Oh, yeah. That's something different. You're not going to get that except at the distillery.
• 37:33
  > Justin>Right.
• 37:33
  > Harm>The reason. Those are limited editions.
• 37:35
  > Justin>Exactly. But this is a nice finish. I love, I love the length of this. This is good.
• 37:39
  > Brent>Well, if you are in the Louisville area or Lexington area, there's a house of urban in both cities. And if you go in there, they will absolutely have Blackwood there and honestly grab any one of them because.
• 37:51
  > Harm>Are they selling Blackwood in Florida yet?
• 37:53
  > Justin>No.
• 37:53
  > Brent>Um, yes, but very limited quantities.
• 37:56
  > Harm>So I haven't seen a distributor with this stuff. I'd like to get some of this in my store.
• 38:01
  > Brent>Well, we're going to give the ah, Blackwood single barrel rye founders pick. Well deserved. Four sips.
• 38:07
  > Harm>That's classified.
• 38:10
  > Brent>Well, that's all the time we have for today.
• 38:12
  > Brent>Um, I think we drank well.
• 38:16
  > Justin>Very well.
• 38:16
  > Brent>Yeah, I can't complain about today, so.
• 38:18
  > Harm>Nope, I still a drop on me, so I drank.
• 38:21
  > Brent>Well, that's good.
• 38:23
  > Justin>Yeah.
• 38:23
  > Brent>You have a drinking problem like an airplane. Yeah.
• 38:26
  > Harm>Chevy Chase had the best drinking problem.
• 38:28
  > Brent>I want to thank our co host for joining us. Thank you, Brent.
• 38:31
  > Justin>Today was truly a pleasure. I can say that.
• 38:34
  > Brent>Thank you, Justin.
• 38:35
  > Bob>Thank you. And I hope whatever horse you pick for the derby, it came in in the roses.
• 38:39
  > Brent>And thank you, Harm.
• 38:42
  > Harm>You know, normally I thank you. I mean it. But this was a bourbon show, man.
• 38:45
  > Harm>Bring me a scotch.
• 38:46
  > Justin>No, no, no.
• 38:46
  > Harm>Bring me a scotch show. I want to see bread in distress.
• 38:50
  > Justin>No.
• 38:50
  > Brent>Next.
• 38:51
  > Justin>Don't.
• 38:51
  > Brent>Next. Well, for sip suds and smokes, this made man. Bob, we thank you for joining. Some member of Life is too short to drink bad whiskey. Unfortunately, today hasn't been a problem.
• 39:03
  > Justin>There was no bad whiskey today. That Cathedral French show.
• 39:07
  > Harm>We have had bad whiskey before in our lives.
• 39:09
  > Justin>Yeah, we have. But yeah, this is not today.
• 39:14
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• 39:23
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• 39:26
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• 39:51
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• 40:24
  > Announcer>This has been a week one tan hand production of Sips, Suds, uh and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the Basement Studios, your host, the Good Old boys. We'll see you all next time.