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Wyoming, land of great whiskey? · Sips, Suds, & Smokes

• 0:00
  > Speaker A>It on the next episode of Sip.
• 0:02
  > Speaker B>Suds and smokes from Wyoming whiskey, you have the Wyoming whiskey small batch bourbon.
• 0:08
  > Speaker B>The Wyoming Whiskey Outrider 2022 release. The Wyoming whiskey double cask. The Wyoming Whiskey ten year anniversary edition. From Hemingway, we have the Hemingway whiskey signature edition rye. And from the folks at Traverse City, we haven't done them in years ago.
• 0:29
  > Speaker C>Not since we got those great cherries from.
• 0:31
  > Speaker B>Yeah, yeah, forget the whiskey.
• 0:35
  > Speaker B>Buy their cherries.
• 0:38
  > Speaker B>Traverse, uh, city Whiskey company finishing series, the Sherry barrel finish, the Traverse City Whiskey company finishing series, port barrel finish and the Traverse City Whiskey company finishing series, Cabernet Franc finish.
• 0:53
  > Speaker A>We'll be right back after this break.
• 1:17
  > Speaker A>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sits suds and smokes with your smoke and host the good old boy.
• 1:49
  > Speaker A>And now it's sippin'time.
• 1:56
  > Speaker D>Hey.
• 1:57
  > Speaker B>Yes, it'sipping time again. Well, hello and welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing
• 2:05
  on at 02: 00 a.m. That's because, uh.
• 2:07
  > Speaker C>Yellowstone is on at one. And how do you beat Beth at one?
• 2:12
  > Speaker B>And you beat her at all?
• 2:14
  > Speaker E>You don't beat Beth. Beth beats you.
• 2:16
  > Speaker B>That's true. Yeah. I wouldn't want to make her mad.
• 2:21
  > Speaker B>Would not be a good idea.
• 2:22
  > Speaker B>Well, this is made man Bob. And joining me today are made man Brent.
• 2:27
  > Speaker C>You know, it's always a pleasure to be here in the basement. Everything is kind of glossed over today.
• 2:34
  > Speaker B>That's what we've been saying about you for years. You're kind of glossed over.
• 2:40
  > Speaker C>That's my life.
• 2:41
  > Speaker B>That's what they say in the meetings when he's there. Hi, I'm Brent, and I'm glossed over and made man Maury.
• 2:48
  > Speaker F>Good morning, Bob. Pleasure to be here in the basement.
• 2:51
  > Speaker F>It's, uh, a fine day for whiskey.
• 2:54
  > Speaker B>Every day is a good day for whiskey and good old boy Justin.
• 2:58
  > Speaker E>Good morning. So good to be here.
• 3:00
  > Speaker E>Sun's not out, but bourbon's out, so it's going to be a good day.
• 3:04
  > Speaker B>And good old boy harm.
• 3:07
  > Speaker D>Um, I guess, uh, generic banter, banter, banter, banter.
• 3:11
  > Speaker B>Fat, drunk and stupid is no way to go through life, sir.
• 3:14
  > Speaker D>Okay, good.
• 3:15
  > Speaker F>Perfect.
• 3:16
  > Speaker D>Thanks for having me.
• 3:17
  > Speaker B>Bob, your perfect mean when you set it up. I got to take it. I'm sorry.
• 3:23
  > Speaker F>You just lobbed that one right up there.
• 3:25
  > Speaker D>Yeah, I'm posting pictures of sad advantage with you guys.
• 3:28
  > Speaker B>Our sip segments are all about wine distilled spirits, tea, coffee, and anything else you can sip. And here are the whiskeys we're going to be discussing today. From Wyoming whiskey, you have the Wyoming whiskey small batch bourbon. The Wyoming whiskey Outrider 2022 release.
• 3:45
  > Speaker B>The Wyoming whiskey double cask.
• 3:48
  > Speaker B>The Wyoming whiskey ten year anniversary edition. From Hemingway, we have the Hemingway whiskey signature edition rye. And from the folks at Traverse City. We haven't done them in years ago.
• 4:03
  > Speaker C>Not since we got those great cherries from.
• 4:05
  > Speaker B>Yeah, yeah, forget the whiskey.
• 4:09
  > Speaker B>Buy their cherries. Buy their cherry.
• 4:12
  > Speaker F>Just don't forget the whiskey.
• 4:14
  > Speaker B>Whiskey. Buy the cherries.
• 4:17
  > Speaker D>Traverse.
• 4:17
  > Speaker B>Uh, city Whiskey Company finishing series, the Sherry barrel finish, the Traverse City Whiskey Company finishing series, port barrel finish, and the Traverse City Whiskey Company finishing series, Cabernet Franc finish.
• 4:31
  > Speaker B>So we're going to have Justin, against my better judgment. Tell us about our sips. Ratings.
• 4:37
  > Speaker D>All right. You have better judgment.
• 4:40
  > Speaker B>You left it in the garage.
• 4:41
  > Speaker D>I've seen no evidence of better judgment from you, Bob.
• 4:44
  > Speaker B>No, I don't take it out except special occasions and parties.
• 4:50
  > Speaker D>Give me a glass of water to wash out my mouth.
• 4:54
  > Speaker B>Really?
• 4:58
  > Speaker G>Just wait.
• 5:07
  > Speaker G>Artificial intelligence snuck in, but I took care of it. So now Clint Eastwood's taken over from AI.
• 5:17
  > Speaker G>Two sips. Nice.
• 5:20
  > Speaker G>But what else do you have?
• 5:23
  > Speaker D>Well, isn't that.
• 5:28
  > Speaker G>Three sips?
• 5:29
  > Speaker F>Hmm.
• 5:31
  > Speaker G>Interesting. What was this again?
• 5:35
  > Speaker D>Interesting.
• 5:37
  > Speaker G>Four sips. Let's keep this secret to ourselves. Pour me another.
• 5:45
  > Speaker D>That's classified.
• 5:49
  > Speaker G>Five sips. Oh, my.
• 5:52
  > Speaker G>I was unaware anything could be this good.
• 5:56
  > Speaker B>Oh, my.
• 6:02
  > Speaker B>Picture the words oh, my. Ever coming out of Clint Eastwood in my entire life. That, uh, doesn't seem to be his phrase.
• 6:09
  > Speaker C>He should have tried John Wayne.
• 6:10
  > Speaker E>Instead, he got excited after he killed artificial intelligence.
• 6:18
  > Speaker B>In a vain attempt to salvage this show.
• 6:21
  > Speaker B>We're going to have, uh, Bret, tell us a little bit about the folks at Wyoming whiskey.
• 6:26
  > Speaker C>There's no salvaging the show if I'm starting.
• 6:28
  > Speaker B>That's true.
• 6:28
  > Speaker C>Uh, so, Wyoming Whiskey was founded in 2009 by Brad and Kate Mead and David DeFazio. The Mead family first came to Wyoming in 1890 and has had a major presence in the state over the last 133 years. Their family has had two governors and a couple us senators represent Wyoming, and Brad and Kate currently manage ranches in Springbolt Gulch and Kirby.
• 6:57
  > Speaker C>When they decided to open the first whiskey distillery in Wyoming since Prohibition, they turned to a family friend, David DeFazio, a lawyer, river guide, angler and skier, to join them on their journey. They recruited Steve Nally as their first distiller. Steve is a legend in the whiskey community, having been the former master distiller at Makers Mark and a member of the Kentucky Bourbon hall of Fame. Steve built a distillery from the ground up, developed their first products, and helped them build the team to get them on the right path. Before passing the reins and moving on to Bardstown Bourbon Company.
• 7:38
  > Speaker C>For their blending operations, they consult with Nancy Fraley, one of the leading whiskey blenders in the US. In 2018, the Edrington Group, the parent company of the McAllen, purchased a 35% stake in the distillery. And in the early 2023, Edrington increased their ownership share to 80%, leaving the current management team in place.
• 8:02
  > Speaker C>So, this first whiskey is a Wyoming whiskey, small batch bourbon. Batch 108. That's 44% abv, 88 proof five years old, 68% corn, 20% wheat, 12% malted barley. The abv of the whiskey is a nod to the Wyoming bee in the 44th state in the union. So they made a reason for it, which is nice. The color of this is like a little darker straw color on the nose. I got some, uh, cooked cherries, vanilla. Got a little light spice on the palate. Let's hit the palate again with this m. I got some, like, a fresh leather on it, a fresh wood, um, a little bit of baking spice.
• 8:53
  > Speaker D>So, what kind of leather?
• 8:54
  > Speaker C>Oh, a nice, fresh leather. You know, when you have a nice, like, a brand new belt, not a used belt, but a brand new one, you get that freshly made.
• 9:02
  > Speaker D>So not know, freshly skinned coon or anything.
• 9:04
  > Speaker D>Well, not that fresh. It's wyoming.
• 9:08
  > Speaker B>You know, last week, when your wife opened that box from that weird store that you shop at and pulled out that gimp, mask the smell with that brand new, not tarnished yet.
• 9:19
  > Speaker D>Right. Okay. I give you that.
• 9:21
  > Speaker C>We got some baking spices. We got corn.
• 9:23
  > Speaker C>Um, everything seemed to be a little bit palate forward.
• 9:27
  > Speaker C>I got a little bit of vanilla in there.
• 9:30
  > Speaker C>It's like a little freshness on this is what I would say. Uh, how this is.
• 9:36
  > Speaker C>I don't want to use the word young, but it's kind of fresh.
• 9:39
  > Speaker C>Everything kind of was, like, crisp in.
• 9:41
  > Speaker D>It, like it hadn't lemony and tart.
• 9:44
  > Speaker C>Yeah. Um, the finish is, uh, a little bit bitter aftertaste to this and a short finish. Everything was palate forward.
• 9:55
  > Speaker C>Overall, you're drinking an 88 proof bourbon. Five year old bourbon. Uh, it was pleasant to drink maury.
• 10:06
  > Speaker F>I'm having a hard time adding to what you said. I have to admit that I agree with just about everything you said. Bright and fresh is the way I would describe it.
• 10:14
  > Speaker D>That's what I said.
• 10:15
  > Speaker F>I don't agree with no, you said lemony.
• 10:18
  > Speaker F>I don't think lemony. It's not citrusy, but I would call it young, bright, and fresh. It's easy drinking. It's a little bit entry level. It's well made. I think it's going the right direction. I think it's going to age well. Uh, obviously, there's no rye in the mash, Bill. It's got a nice softness from the wheat. I do agree with you. There's just a hint of bitterness on the end. The finish is short to medium.
• 10:40
  > Speaker F>Lovely whiskey. Um, definitely, uh, easy drinker.
• 10:45
  > Speaker F>Justin?
• 10:46
  > Speaker E>Well, I had my computer do the nose, so this is what I got on that.
• 10:51
  > Speaker D>The nose has vanilla, Saturn, cedar, and marshmallows.
• 10:55
  > Speaker B>I can't hear that. Yeah.
• 10:58
  > Speaker E>Trying to say vanilla, Saturn, cedar, and marshmallows on the palate.
• 11:03
  > Speaker E>I thought it was very woody. And then there was some, um, vanilla and blackberries. The finish was short, unremarkable for me.
• 11:12
  > Speaker F>Fair amount of vanilla. I'll give you that.
• 11:15
  > Speaker F>Vanilla.
• 11:16
  > Speaker D>I like this more than you guys. I didn't get that bitterness. That bitterness is in your souls. This is good.
• 11:22
  > Speaker C>That's definitely true.
• 11:23
  > Speaker D>The sweetness is there.
• 11:25
  > Speaker F>I definitely got more bitter since you arrived.
• 11:27
  > Speaker D>The leather balances out that sweetness.
• 11:30
  > Speaker D>And I get the berries.
• 11:33
  > Speaker D>Um, I think it's quite nice. I gave it a higher score than everybody else at the table, but, Bob, what do you think?
• 11:39
  > Speaker F>Well, you like to kiss butt.
• 11:42
  > Speaker D>I've never bought this whiskey before. They brought it to me.
• 11:45
  > Speaker D>I didn't enjoy it the first time I tasted it, but, uh, this is much better.
• 11:49
  > Speaker B>Well, again, I think it's extremely well made.
• 11:53
  > Speaker B>Um, on the nose, I get a lot of caramel. I get a little bit of barrel char in the tip of the nose. I get the cherries.
• 12:01
  > Speaker B>I get the lemon. I get a citrusy thing on the nose. I don't get it so much on the palate, but I definitely get a lemony on the nose.
• 12:07
  > Speaker D>Yeah, you're right.
• 12:09
  > Speaker B>It's more on the nose and on the palate. It's, uh, m on the palate. It's got a decent mouth coat to it.
• 12:20
  > Speaker B>Caramel, a little bit of burnt toffee, uh, on it.
• 12:25
  > Speaker D>Is that what you guys are calling the bitterness, that burnt note?
• 12:29
  > Speaker D>It's not coming like that. Walnut oil bitterness for me. I like what he said. It's the burnt.
• 12:33
  > Speaker B>Yeah, that's what. Um, but, you know, overall, I think a solid, um, know, I've heard good things about them, and so they're, they're proving true. So I think it's, um, a pretty solid offering from the folks at Wyoming. So we're going to be rating the Wyoming whiskey small batch bourbon, batch 108, uh, three steps.
• 13:01
  > Speaker D>Interesting.
• 13:05
  > Speaker B>So let's move on to our next whiskey, and we're going to have Maury tell us about that one.
• 13:12
  > Speaker F>Okay, thank you, Bob. The next whiskey is the Wyoming whiskey outrider 2022 release. 50% abv, 100 proof. And we'll be back.
• 13:26
  > Speaker B>Hey, and we're back, and we've got Maury telling us about our, uh, next whiskey from Wyoming.
• 13:30
  > Speaker F>Thank you, Bob.
• 13:31
  > Speaker F>The next whiskey is the Wyoming Whiskey Outrider 2022 release, 50% abv, or 100 proof. First released in 2016. Outrider came about through an error in math. Cofounder David Defazio asked Steve Nally to make a rye whiskey. To answer the surging growth in that category. This rye was to be a, uh, 52% rye, the legal minimum to be.
• 13:55
  > Speaker D>Called a rye whiskey, 51%.
• 13:57
  > Speaker F>I would agree with you. Um, thank you.
• 14:02
  > Speaker D>You should also read properly, but go ahead.
• 14:04
  > Speaker F>It was years later when it was discovered that the math was off and that the rye content was actually only 48%. So they took these barrels and bottled them as american whiskey, and the original Outrider was born. After depleting the stocks of the original 48% rye, they changed the expression over to a blend of different whiskeys.
• 14:27
  > Speaker F>The 2022 release is a blend of high rye bourbon and another whiskey with a mash bill of 48% rye, 40% corn, and 12% Martha barley, both of which are aged for at least five years in charred oak barrels. So this whiskey, again, has a nice, deep straw, uh, color bordering on mahogany.
• 14:49
  > Speaker D>This is amber. It's not straw. Come on, straw? Straw is sauvignon blanc.
• 14:55
  > Speaker D>This is no sauvignon blanc.
• 14:57
  > Speaker F>Harm, am I interrupting you?
• 14:59
  > Speaker D>No.
• 14:59
  > Speaker B>Whatever.
• 14:59
  > Speaker F>Go ahead. Why don't you take over how you do it?
• 15:01
  > Speaker D>Do your thing.
• 15:02
  > Speaker F>I don't really want to interrupt you. Go ahead.
• 15:05
  > Speaker F>You've got a lot of bitterness to express, so go ahead. Don't let me take your thunder.
• 15:09
  > Speaker D>Bitterness is in your soul.
• 15:12
  > Speaker F>Go ahead. I don't want to interrupt you.
• 15:17
  > Speaker F>No? Okay.
• 15:21
  > Speaker F>Never seen you at a loss for words, harm. This is a first.
• 15:23
  > Speaker D>Okay. Nose is very pretty.
• 15:25
  > Speaker F>The whiskey is nice on the palate. It's got a beautiful mouthfeel. It's luscious. It's mouth coating.
• 15:30
  > Speaker F>It's got some baking spice. It's got hints of toffee, brown sugar, a little bit of nutmeg. The finish is short to medium. It's got a little spice. It's very pleasant. It's easy drinking. Um, I liked it quite a lot. Brent, what did you think?
• 15:45
  > Speaker C>Yeah, I wasn't as high on it as you are, as far as. But, uh, everything was on the light side. I guess that's because it's under the legal limit of what rye is. And so I had the rye, the pepper. Everything was on the light side, though. So it was like, uh, if you wanted to get into rye, um, this would be, like, your starter rye is what I would call it.
• 16:11
  > Speaker C>And you would use that as a stepping stone?
• 16:16
  > Speaker F>Well, considering how high the rye content was in the mash bill at 48%, I would agree with you. It's not rye forward.
• 16:23
  > Speaker D>Right?
• 16:24
  > Speaker C>Because it's not a rye like you'd think of, and that's why it's an american whiskey. But, um, it is pleasant. It is nice.
• 16:32
  > Speaker C>Ah. I don't know what the price point is, but, uh, it's a good starter. I think I would use this more as a mixer than a straight drinker.
• 16:43
  > Speaker C>Justin.
• 16:44
  > Speaker E>So I thought this tasted like rye finished in Mickey's malt liquor barrels.
• 16:53
  > Speaker E>But I like Mickey's a lot, so it's not an insult when I say.
• 16:57
  > Speaker D>Uh, Mickey's big mouth.
• 16:59
  > Speaker E>Yeah.
• 17:00
  > Speaker D>Oh, my God.
• 17:00
  > Speaker E>You get that kind of vibrato.
• 17:02
  > Speaker D>How do you remember what that tastes like?
• 17:04
  > Speaker E>Because it's.
• 17:05
  > Speaker D>Dude.
• 17:07
  > Speaker B>You never forget what that tastes.
• 17:09
  > Speaker D>Like because that was my once when I was 16. Yeah.
• 17:12
  > Speaker B>And when it comes back, you remember that taste?
• 17:14
  > Speaker E>For ten years, every Friday night. Beef fried rice, Mickey's wide mouths. That was how I ended the week.
• 17:22
  > Speaker D>They still make those?
• 17:23
  > Speaker E>Oh, yeah, they're good.
• 17:25
  > Speaker D>I'm going to have to search them out.
• 17:26
  > Speaker E>So that's what this reminded me of.
• 17:29
  > Speaker B>Well, you actually check ids at your store, so nobody's buying. Mickey's at your place.
• 17:35
  > Speaker D>I have a big stack of fake ids.
• 17:37
  > Speaker B>Yeah, you got to go to that place where they don't care.
• 17:40
  > Speaker B>They're the ones that are selling it by the truckload.
• 17:43
  > Speaker E>I didn't always drink really good stuff before I met you guys.
• 17:47
  > Speaker D>Obviously still not.
• 17:50
  > Speaker B>What do you think, harm?
• 17:51
  > Speaker D>It's a very pretty nose. I get sweet candy and walnut and the rye bread. You say you guys don't get enough rye character. There is rye bread on the nose.
• 18:02
  > Speaker D>Yeah.
• 18:02
  > Speaker C>No, yeah, a little light, but, I mean, uh, I got it more on the palate. The rye on the palate. So the first thing I wrote down, baking spice, rye pepper, light vanilla.
• 18:12
  > Speaker D>I got black pepper and floral notes on there, sweets. Uh, it's a soft entry. It's a little bit short on the finish, but, um, I like it.
• 18:21
  > Speaker C>She said it's a soft rye.
• 18:23
  > Speaker D>It's better than short on the entry.
• 18:25
  > Speaker E>Yeah, that's right.
• 18:28
  > Speaker C>You just said exactly what I said. It's a soft rye.
• 18:31
  > Speaker D>Yeah, right. There's nothing wrong with it.
• 18:38
  > Speaker D>But I got the rye notes. I mean, they weren't not there.
• 18:42
  > Speaker F>I didn't say they were not there.
• 18:44
  > Speaker E>Harm, listen, because we're all saying the same thing. Except for my off the wall stuff.
• 18:50
  > Speaker D>The mickey's big mouth really took me.
• 18:52
  > Speaker E>Back to, hey, I taste what?
• 18:57
  > Speaker B>Think it's. I think it's a nice whiskey. I get a creaminess on the palate called worse harm. So with some rise, you get that sort of creaminess, that coating of the tongue. I get that on the tongue. I get that on the palate.
• 19:13
  > Speaker D>Um, yeah, but he was right, because it's not as creamy as, like, a no rye.
• 19:17
  > Speaker B>No, it's not. But that's what I'm saying is I'm getting that to a degree. I'm getting some of that.
• 19:24
  > Speaker B>I get more rye on the nose than I get on the palate for me, but it's got a nice, creamy mouth coat to it.
• 19:33
  > Speaker B>I get a little bit of a, uh, little bit of the tannin in the back palate.
• 19:38
  > Speaker D>Mmm.
• 19:43
  > Speaker B>But an interesting whiskey. Absolutely. So.
• 19:46
  > Speaker B>Well, we're going to be rating the Wyoming whiskey Outrider 2022 release.
• 19:52
  > Speaker B>Three sips.
• 19:53
  > Speaker D>Interesting.
• 19:56
  > Speaker B>And that takes us to our next one, which is Justin.
• 20:01
  > Speaker E>Okay, now we're going to talk about the Wyoming whiskey double cask.
• 20:06
  > Speaker E>It's 50% alcohol by volume, 100 proof. It's 68% corn, 20% wheat, and 12% malted barley. After aging this for five years in new charred oak barrels, the whiskey is then finished in XPX sherry casks.
• 20:27
  > Speaker D>Peter Hermanes. But you know what?
• 20:30
  > Speaker D>Smell this. This is so different from we first tasted it.
• 20:35
  > Speaker E>This one is third one.
• 20:36
  > Speaker D>Yeah. Number three. There you go. You don't have enough whiskey in your.
• 20:39
  > Speaker E>Glass, so it's much sweeter than when I smelled it before.
• 20:45
  > Speaker E>Um, I had a big rye hit when I first nosed it. That's gone now. And no sherry on the nose. Now the rye is gone, and I have the sherry.
• 20:54
  > Speaker B>More?
• 20:54
  > Speaker E>No, I'm okay. I got it.
• 20:55
  > Speaker B>That's not this one, is it? Yeah, it is.
• 21:00
  > Speaker D>Okay.
• 21:01
  > Speaker E>On the palate before, it was very woody. Now the woods faded off, and it's become more sherry.
• 21:13
  > Speaker B>It's really interesting.
• 21:14
  > Speaker F>It's become a sherry by this change.
• 21:16
  > Speaker B>Yeah.
• 21:17
  > Speaker E>And the finish before was short and unremarkable. Now it's really pleasant sherry finish.
• 21:23
  > Speaker D>This just needed some air.
• 21:24
  > Speaker E>This is really, I'm really happy with this now. I was okay with it before, but I'm really happy now. What did you think, Bret?
• 21:32
  > Speaker C>Yeah. On the nose, I get all sherry. Uh, it's hard to distinguish other characters on the nose, but, um, the aging and the sherry really kind of took the edge off this. It really gave it a softness. Um, it took away any kind of bitterness that it had before and made it much more drinkable for me. Much more that I would want to sit down and have a sip of this. But I added some water to this. And, um, I like the water.
• 22:05
  > Speaker B>I think it really rounded it out. Just a drop. Doesn't take much.
• 22:09
  > Speaker C>That's all it takes. It's just a nice, smooth.
• 22:15
  > Speaker B>I kind of like this one before without the water. Without the water, but with the water.
• 22:19
  > Speaker C>It was my favorite of the palate.
• 22:21
  > Speaker D>I gave this a higher rating than all of you guys.
• 22:24
  > Speaker B>The first, the palate expands a lot with a drop of water.
• 22:32
  > Speaker C>It's hard not to judge when you have the three of them tasting side by side like that.
• 22:37
  > Speaker C>And, uh, this is my favorite of the three by far.
• 22:41
  > Speaker B>Yeah. Well, I'm telling you, with the air, it's gotten even better. And I think with a dash of water, I think the palate has broadened a bit.
• 22:51
  > Speaker D>It changed completely on the nose before I got smoky char from the barrel. Do you get smoke from the barrel?
• 22:57
  > Speaker D>It's gone now.
• 22:58
  > Speaker F>Or like, uh, a sherried scotch. To me. It's got a lot of sherry on it. It really doesn't drink right now.
• 23:04
  > Speaker D>It's all sherry.
• 23:05
  > Speaker F>Drinks much honey suckle.
• 23:07
  > Speaker C>Ah.
• 23:07
  > Speaker F>And so I'm surprised you actually like it brown. I find it a little bit sweet for a bourbon.
• 23:12
  > Speaker B>It's almost to that point I did.
• 23:15
  > Speaker F>And it got sweeter for me.
• 23:16
  > Speaker C>Yeah.
• 23:17
  > Speaker D>Nobody got milk chocolate on it. On the nose.
• 23:20
  > Speaker D>Little milk chocolate there.
• 23:21
  > Speaker F>The more water you add, the more water?
• 23:23
  > Speaker E>Yeah, the more through the water I get. Like the malted chocolate.
• 23:26
  > Speaker B>After the water. I got the chocolate.
• 23:28
  > Speaker D>I got it before I add the water. Yeah. But again, it's changed quite a bit. This air in this one really well.
• 23:35
  > Speaker B>That char went down, um, that's pretty much washed away after I added water.
• 23:41
  > Speaker B>I'm definitely, like you said, I think he's right. I think it's the malted milk balls, the chocolate malted milk balls on the nose that I'm getting very faint, but it's there.
• 23:48
  > Speaker E>Uh, it's milk chocolate, white box. Looks like a milk carton.
• 23:52
  > Speaker D>You, ah, really got to be the whopper.
• 23:54
  > Speaker E>Yeah, the whoppers, right.
• 23:56
  > Speaker D>How you don't know whoppers, man?
• 23:57
  > Speaker E>Thank you.
• 23:58
  > Speaker D>Whoppers.
• 24:00
  > Speaker E>You got me there.
• 24:02
  > Speaker E>I described the box, but you drove it home.
• 24:04
  > Speaker B>Good job.
• 24:05
  > Speaker D>You don't go to the movies anymore.
• 24:06
  > Speaker B>You got to get whoppers.
• 24:08
  > Speaker E>I'm too cheap to buy candy at the movies.
• 24:11
  > Speaker F>I, uh, would like to say that the rating changed on this one, Bob, and I think it's worth mentioning you.
• 24:18
  > Speaker D>Guys all caught up to me.
• 24:19
  > Speaker F>I gave.
• 24:22
  > Speaker B>The first one to admit it changed.
• 24:23
  > Speaker F>You had your head where the sun shot.
• 24:25
  > Speaker D>I had the higher rating.
• 24:26
  > Speaker F>It was not very good right out of the bottle, but patience paid off, and it's improved.
• 24:30
  > Speaker B>I liked it out of the bottle. I've got down on here for me, a range, and I'm higher.
• 24:38
  > Speaker F>Uh, but it was definitely improved with the air.
• 24:41
  > Speaker B>For me, it went up a half a point with the air and a little bit of water.
• 24:45
  > Speaker F>For me, the air and the water went up a full point.
• 24:47
  > Speaker D>The water just makes it amazing.
• 24:49
  > Speaker B>Yeah, just a little bit. Why I handed you the squirt bottle.
• 24:52
  > Speaker D>Yeah.
• 24:52
  > Speaker B>I'm telling you, this one, treating me.
• 24:55
  > Speaker D>Like your cat, just squirting me.
• 24:58
  > Speaker B>No, if you're my cat, I'd spray you with it.
• 25:00
  > Speaker B>Yeah.
• 25:02
  > Speaker F>It's a great idea.
• 25:03
  > Speaker C>Yeah. Thanks.
• 25:05
  > Speaker B>First off, you ain't going to find a cat. I'm a dog guy.
• 25:08
  > Speaker D>Keep it off the microphone.
• 25:10
  > Speaker B>All right, so we have the Wyoming whiskey double cask. Uh, a, uh, new rating.
• 25:16
  > Speaker B>A well deserved four sips.
• 25:18
  > Speaker D>Classified. I'm glad you guys came right away.
• 25:21
  > Speaker D>My way of thinking.
• 25:23
  > Speaker B>All right, Mr. Happy, tell us about our last one from Wyoming.
• 25:26
  > Speaker D>Uh oh, there's one more. I forgot about this one. Yeah. Wow.
• 25:29
  > Speaker D>And this was fantastic. Let's see how this goes.
• 25:32
  > Speaker D>So, our final whiskey from Wyoming is the Wyoming whiskey, ten year old, uh, 10th Anniversary edition. It's a 51.7% abv or 103.4 proof. It's 68% corn.
• 25:44
  > Speaker F>Can you double check the math on that for me?
• 25:47
  > Speaker D>I didn't do the math. I'm looking at it right here. Uh, yeah, 51.7 would be, uh, 103.4. That's exactly right.
• 25:56
  > Speaker D>68% corn, Justin.
• 25:58
  > Speaker B>What's a third of that, Justin?
• 25:59
  > Speaker D>There you go. 1.667% 68% corn, 20% rye, 12% malted barley.
• 26:06
  > Speaker D>What I really enjoy about these guys, they do use the higher malted barley. And that appeals to me because I'm a scotch guy, and this stuff really works. So this has a reddish gold color, uh, a little bit of corinthian leather. And the nose, it is candied peach, uh, candied pears. And what is this? A little pot still. Funk almost. It's not pot still, though.
• 26:33
  > Speaker D>It's like muscavado. Uh, sugar, like a rum.
• 26:37
  > Speaker D>It's gorgeous.
• 26:38
  > Speaker E>Turbinato.
• 26:40
  > Speaker D>Turbinato. No, muscavado and terminato are two different things.
• 26:42
  > Speaker E>Yeah, but I'm getting turbinato.
• 26:43
  > Speaker D>You're getting terminato. Terminato. They put, uh, in your, uh, smoothies. I'm not a smoothie guy. Muscavado, dude.
• 26:51
  > Speaker D>Muscavado. Anyway, gorgeous nose. Gotten better? Yeah.
• 27:01
  > Speaker D>Super soft entry.
• 27:02
  > Speaker B>It was good before, but it's getting better.
• 27:04
  > Speaker D>Layers of fruit. And you got this good grip for these tannins from the oak. Really come out.
• 27:10
  > Speaker D>Really nice grip. Medium. Um, long finish. Nutty and spicy.
• 27:17
  > Speaker D>Uh, it's actually finishing a little bit more mild than it did earlier.
• 27:23
  > Speaker D>What do you think, Brent?
• 27:25
  > Speaker C>I wrote down on this one. Nice, classic bourbon. It's got that classic bourbon taste and flavors you're used to. Um, it's a little different taste to it, but if you were going to describe somebody to this, this is what you're looking for when you're a nice classic bourbon.
• 27:43
  > Speaker D>The balance of the fruit is a little bit different than like, your Kentucky bourbon, right?
• 27:47
  > Speaker C>Uh, yeah, a little is, I think because of where they are, the weather they have there, uh, is a cooler weather that it doesn't quite age like you as fast as what it does in Kentucky, of course.
• 28:08
  > Speaker B>Or you can go down to Texas where it ages in 11 seconds.
• 28:12
  > Speaker D>Do they have four seasons in Wyoming? Is it like two? Pretty much. Or three, probably. Do they have like a week of summer?
• 28:19
  > Speaker B>Don't know. Never been.
• 28:20
  > Speaker D>Yeah.
• 28:21
  > Speaker C>Couldn't tell you.
• 28:22
  > Speaker B>But Beth won't let us in there.
• 28:25
  > Speaker F>Sorry.
• 28:26
  > Speaker B>That's Montana. I can never keep them straight. All the big square ones out west.
• 28:30
  > Speaker D>Like right now, I'm getting more like almost sandalwood, uh, on the nose. It's really nice.
• 28:36
  > Speaker D>It is.
• 28:37
  > Speaker C>Did you add some water to it?
• 28:38
  > Speaker D>Not at all. Maury, what did you think?
• 28:39
  > Speaker F>I described it as Christmas in a glass. It has a lot of layers of flavors and baking spice.
• 28:46
  > Speaker D>What do you know about Christmas? It's Hanukkah for you.
• 28:48
  > Speaker F>Hanukah's pass. We're on to Christmas, pal. And, uh, I love this whiskey. I thought it really evolved nicely. It's got a lot of layers. It's got really interesting nuances of flavors here and there. Every little corner nook and cranny. Um, I loved it. I thought it was fantastic.
• 29:03
  > Speaker D>Yeah, I think ten years is perfect in Wyoming. Yeah. Ah, that can be too old in Kentucky.
• 29:09
  > Speaker B>I think this is absolutely their sweet spot because this one's fantastic, like Brent said.
• 29:15
  > Speaker D>Justin, do you agree?
• 29:18
  > Speaker E>Tangerine blueberry smoothie one?
• 29:20
  > Speaker D>This one was smoothie.
• 29:23
  > Speaker E>A little bit of whey protein powder in there.
• 29:25
  > Speaker B>Well, this one was everybody's favorite when.
• 29:27
  > Speaker E>We breakfast the champions.
• 29:28
  > Speaker B>Before we started recording this episode, everybody went, okay, this was our favorite, but in the time it's taken us to get to it, this has gone up.
• 29:36
  > Speaker E>It's fun.
• 29:37
  > Speaker D>Oh, yeah.
• 29:37
  > Speaker B>This is definitely just getting better.
• 29:40
  > Speaker B>So I am stunned. I mean, this one is real. I'm telling you guys, stick with ten.
• 29:48
  > Speaker D>Damn it. He said tangerine. Nomspawn. The tangerine?
• 29:50
  > Speaker E>Yeah.
• 29:52
  > Speaker D>I still don't get the blueberry with.
• 29:54
  > Speaker B>A little bit of water. I got a little bit of honey. Came out like sourwood honey.
• 30:00
  > Speaker B>Um, what kind of honey?
• 30:03
  > Speaker B>Sourwood. You never had sourwood?
• 30:04
  > Speaker D>Never had Sourwood honey.
• 30:06
  > Speaker B>Yeah. When we first opened it, there was char there.
• 30:09
  > Speaker D>Yeah.
• 30:09
  > Speaker B>That char is completely blown off.
• 30:11
  > Speaker D>I got more char in the, because.
• 30:12
  > Speaker B>I've got it written right here. I've got char and it's completely gone. But I'm still getting the, um, palate on. This is just rich and really chewy.
• 30:23
  > Speaker D>Mhm.
• 30:25
  > Speaker E>Man, this opened up.
• 30:26
  > Speaker B>I'm still getting that really dark caramel that's mostly in the front of the palate. I'm getting some of the toffee in the back of the palate.
• 30:33
  > Speaker D>On the nose. It's a fruit bomb to me still.
• 30:35
  > Speaker B>Ah, yeah, on the nose, it's like sugared fruit.
• 30:38
  > Speaker B>Like dried sugared fruit. It's beautiful on the nose.
• 30:42
  > Speaker C>If you like bourbon, you're going to like this one.
• 30:44
  > Speaker F>It's like fruitcake on the nose.
• 30:46
  > Speaker C>It's not covered up, uh, in a sherry cask.
• 30:50
  > Speaker D>You thought, you thought there was too much wine in the previous ones.
• 30:53
  > Speaker E>Well, Brent doesn't like wine in his bourbon.
• 30:57
  > Speaker D>No wine cask finished at all. I like wine cask finished.
• 31:00
  > Speaker C>No, years ago I said wine casks was what's going to happen to bourbon? And it was going to be when it was first starting out, I was like, all we're going to do is see everybody doing this well, because they have to make a difference. They have to set themselves apart.
• 31:13
  > Speaker B>You had so many new ones coming in that were doing it to set themselves apart. And you had so many guys that were putting stuff out that wasn't ready, trying to cover stuff.
• 31:21
  > Speaker D>The rule for bourbon is virgin american oak.
• 31:24
  > Speaker D>So if everybody's only virgin american oak, all that matters now is terroir, your mash bill, and where you're aging it. Right? So if you can differentiate, you have to do finishes. So it makes sense. You were right.
• 31:36
  > Speaker D>You're absolutely right. But some people do it wrong. Some people do too much.
• 31:40
  > Speaker B>But I got to say, that last one, the one we did with him, I think that finish was lovely. I think they should keep doing that one, too. So stick, uh, with the ten and stick with that barrel finish, man, because.
• 31:52
  > Speaker D>Uh, guys, that one's bob is very critical of the heavy handed people. So this is good, though.
• 31:58
  > Speaker B>Well, yeah, when you get people that they don't know when to take it out of a finishing barrel, and it's either they don't know what they're doing or they're trying to cover something up. So I don't like stuff that's. If I want a port or a sherry, I'll drink a port or a sherry.
• 32:12
  > Speaker D>Yeah. Um, you're trying to mask your floor.
• 32:14
  > Speaker B>That last one was fantastic. But the Wyoming ten year anniversary edition, well deserved. Four sips.
• 32:20
  > Speaker D>That's classified.
• 32:24
  > Speaker B>Hey, and we're back, and we just finished talking about the Wyoming whiskey ten year anniversary edition, which we rated a well deserved four sips.
• 32:34
  > Speaker D>Classified.
• 32:35
  > Speaker B>Uh, I hope the guys in Wyoming keep putting out that tenure, because let me tell you, just send us, is.
• 32:42
  > Speaker D>It actually ten years old?
• 32:44
  > Speaker F>Ten years.
• 32:44
  > Speaker E>Almost ten years gone. But thank you, guys.
• 32:48
  > Speaker E>Just enough for the.
• 32:50
  > Speaker D>They sent us full bottles. The other ones, the tenure was a little, tiny bottle. Yeah.
• 32:55
  > Speaker B>All right, that takes us to our next whiskey. Uh, so Hemingway Whiskey was founded by Steve Groff and one of the co founders of angels Envy and the founder of Papa's Pilar Rum and a 7th generation master distiller, Ron Cole and his two sons, Clayton, and 8th generation master distiller Jacob. Whiskey fans will remember Jacob as one of the folks who was behind the rebirth of Green river distillery. If you remember, when me and you were there, he took us around. Real nice guy.
• 33:29
  > Speaker B>Really.
• 33:29
  > Speaker E>That's right.
• 33:30
  > Speaker D>Yeah.
• 33:30
  > Speaker B>I liked him because the first thing he told me is, he said, the first thing I told him is, get those instant whiskey machines out of my distillery.
• 33:36
  > Speaker B>We're making real whiskey here.
• 33:38
  > Speaker E>He's a no BS guy.
• 33:39
  > Speaker D>Yeah.
• 33:40
  > Speaker E>That's his personality.
• 33:41
  > Speaker D>That's right. Green river was working with terracensia.
• 33:44
  > Speaker B>Well, they were owned by.
• 33:47
  > Speaker D>Yeah, I'm glad that green river got those out of there, because Green river.
• 33:50
  > Speaker B>Is a solid whiskey.
• 33:52
  > Speaker B>So what we're tasting now, though, is their latest, uh, project, which is Hemingway. So the Hemingway whiskey signature edition rye.
• 34:01
  > Speaker B>This is 90% six year old Indiana straight rye whiskey, 95 five and 10% four year old Kentucky straight rye whiskey 95 five. Um, this is a blend of two straight rye whiskeys that have been finished in rum, seasoned Olorosco cast. So I guess they took an Olorosco cast, filled it with some rum, rolled it round before they put it in, I'm guessing.
• 34:28
  > Speaker B>So on the color, got a nice burnished bronze color to it. On the nose, it's sweet.
• 34:40
  > Speaker B>Got a little bit of white pepper.
• 34:46
  > Speaker B>I'm getting a little bit of that, little bit of that whininess to it. Not so much like strong sherry, but there's that sort of sweet grapeiness to it. And on the palate, let's see.
• 35:00
  > Speaker D>Mmm.
• 35:00
  > Speaker B>Mhm.
• 35:06
  > Speaker B>On the palate, I definitely get the sherry, but not overly powerful like we were discussing before, people who just hit it over the head. There's a nice underlay of that sherry. I get a lot of tropical fruit in this. Like stewed tropical fruit.
• 35:24
  > Speaker B>A little bit of honey.
• 35:28
  > Speaker B>Yeah. Beautiful.
• 35:29
  > Speaker C>What do you think, Brent, for this one? For me, I thought that it was too, know, you say the balance, and for me, I thought it went over the balance, so I thought it was too much of the rum. Oloso sherry cask. It took away from the rye. I didn't really get those rye flavors that came out. So it wasn't like it enhanced the rye to me, it took over the rye for me, and I was just not a fan of this one. And that's okay. You guys can be fans because, you know, I agree.
• 36:00
  > Speaker F>Brent, um, you and I must have had, uh, stars aligned today, because I'm on your same wavelength today. I felt that this whiskey was the finish didn't enhance the rye. The finish detracted from the rye. And I think that's exactly what you were trying to say.
• 36:15
  > Speaker F>Uh, it was nice, but as a rye drinker, I wanted more rye and less finish, and what I got was a hint of rye on a finished product.
• 36:24
  > Speaker B>No, I'll agree with you. If you're looking for a straight rye, this is not a straight rye.
• 36:30
  > Speaker B>No, absolutely not. No. But do I like, I don't care what it says on the bottle. Do I like the product in the end? In the glass? Yeah. I'm kind of digging it.
• 36:40
  > Speaker D>I think you guys are both wrong.
• 36:42
  > Speaker F>I can appreciate it for what it is. I'm just simply saying that, um. I think in this particular case, it's a little out of balance and I think they overfinished it. And the finish overshadows the base spirit. Or the rye. Regardless ah. Of what it says on the label or what their intention.
• 37:02
  > Speaker D>You and Brent are totally wrong. This is a rye. It's a beautiful rye. I think this finish worked great with it. I'm getting orange peel and licorice and red fruit and like Bob said, sweet grapes on the nose. I'm getting those. But that orange peel. And that's how.
• 37:17
  > Speaker F>Wash your clothes. That's yesterday's food on your clothes.
• 37:20
  > Speaker D>These are new clothes. I showered this morning. That's why I was late today.
• 37:23
  > Speaker B>Anyway, she hosed them off in the backyard again.
• 37:25
  > Speaker D>First time this week I got those rye notes. I think it was great.
• 37:31
  > Speaker D>I'll give you the fruit cocktail on the palate, but the licorice and the pepper.
• 37:36
  > Speaker B>I still taste the rye. I can taste the rye through it. I'm kind of digging it. But then again, I also kind of enjoy a sherry finish anyway, so it's.
• 37:46
  > Speaker D>Kind of talking to me, freaking like this a lot.
• 37:49
  > Speaker D>Justin, break the tie here. So there's two on this side, two on that side.
• 37:53
  > Speaker F>Really.
• 37:53
  > Speaker E>Like a key west approach to rye.
• 37:56
  > Speaker E>You get a lot of the papa's pilar influence on it. If you're already like, it's eleven in the morning, you already had two pina coladas, and you need something to just cleanse the palate before you switch to rum runners after lunch.
• 38:11
  > Speaker D>You can tell Justin's been to Key west lately.
• 38:15
  > Speaker B>That's what I'm thinking. Brent's missing the point here, dude.
• 38:18
  > Speaker B>Pair of shorts, flip flops, sitting in a key west. And this is the whiskey I forgot.
• 38:26
  > Speaker E>You're good.
• 38:31
  > Speaker E>You need the break from the sugar bomb. An hour. Just let your body catch up. If you're me. Yeah, catch up with this.
• 38:39
  > Speaker B>Well, you could switch back and forth. You have one and then you have one.
• 38:41
  > Speaker E>Rum for the whiskey of hydrate with all of them.
• 38:51
  > Speaker C>You're a rum drinker and you wanted.
• 38:53
  > Speaker F>To, and you run out of rum.
• 38:56
  > Speaker E>And you switch over to wide mouth. I drink rum? Yeah.
• 39:02
  > Speaker D>Whiskey is wide mouth turning my stomach.
• 39:04
  > Speaker B>I can't believe I got the sailor over here. Like, discounting people who drink rum.
• 39:07
  > Speaker F>It's a bourbon for rum drinkers.
• 39:09
  > Speaker E>Brent has moved on from rum.
• 39:12
  > Speaker D>How long were you in the coast guard, Brent?
• 39:14
  > Speaker C>20 years.
• 39:15
  > Speaker D>And you don't appreciate rum.
• 39:17
  > Speaker C>I like rum.
• 39:18
  > Speaker D>Like you're stabbing every.
• 39:19
  > Speaker F>You got to remember, he was in.
• 39:21
  > Speaker B>Ships, like, up in the Great Lakes, up north. He was so far from rum, he couldn't see it. Come on.
• 39:27
  > Speaker E>They forced it down his throat.
• 39:29
  > Speaker B>Yeah, I don't think force was involved.
• 39:34
  > Speaker D>I think it was just sort of.
• 39:35
  > Speaker B>Like he laid down there and goes, no, don't.
• 39:37
  > Speaker D>Don't, uh. I don't think this is unbalanced. I understand you two think it's unbalanced.
• 39:44
  > Speaker C>I like this.
• 39:45
  > Speaker D>I think it works.
• 39:46
  > Speaker C>Well, yeah. It's just not for me.
• 39:47
  > Speaker B>Again, it's all what you like, right?
• 39:49
  > Speaker D>Exactly.
• 39:50
  > Speaker F>But then again, Brent and I like real wine, and you still drink White's infidel, so we understand where you don't even sell white.
• 39:57
  > Speaker D>Not a single bottle of my store.
• 40:00
  > Speaker C>How about somebody follows my palate in.
• 40:03
  > Speaker D>The ghetto store, we have Bartles and James. They still make that stuff?
• 40:07
  > Speaker C>What about wild irish rose?
• 40:08
  > Speaker B>Well, I didn't want to do this because I don't want any of the rest of you to be all jealous, but when me and Justin go to Napa in, like, a week and a half, we have a very special private tour. The Bartles and James Winery.
• 40:21
  > Speaker E>Oh, that was supposed to be a surprise, wasn't it?
• 40:24
  > Speaker B>Yeah, I figured I'd let him know. Now I don't want him to feel jealous.
• 40:26
  > Speaker D>We got three whiskeys left. We got time.
• 40:28
  > Speaker B>And then after that, we're going to be hitting, uh, Boone's farm, Strawberry Hill.
• 40:32
  > Speaker F>Awesome.
• 40:33
  > Speaker E>I was about to say until you said Boone's farm, everything after bottles and James was going to be crap. All right, but now that there's Boone's farm, we're good.
• 40:40
  > Speaker B>Let's get back to what we're talking about.
• 40:45
  > Speaker B>So, we're going to be rating the Hemingway whiskey signature rye edition. Three sips.
• 40:50
  > Speaker G>Interesting.
• 40:51
  > Speaker D>Oh, you guys are horrible. Deserves better than that.
• 40:54
  > Speaker B>All right, Maury, tell us about Traverse City.
• 40:56
  > Speaker F>Uh, I don't mind if I do. Traverse City Whiskey Company was founded in 2012 in Traverse City, Michigan, on the northern tip of Michigan.
• 41:04
  > Speaker F>Chris Frederickson, one of the founders, has a family history in the distilling industry, as his great grandfather was the recipient of several whiskey distilling patents in the 1920s. Eager to build on his family legacy, and with the help of cofounders Jared Rupp and Modi Goldring, they began selling sourced whiskey from NGP in July of 2012.
• 41:27
  > Speaker F>In 2015, they opened their own distillery in a former power station in traverse city with a capacity of hold on to your seats. Three barrels a day.
• 41:39
  > Speaker F>Earlier this year, they began construction brent drinks on a major expansion that will increase their capacity to 70 barrels a day. That's a big expansion.
• 41:51
  > Speaker F>The first whiskey we'll be discussing will be the Traverse City whiskey company finishing series. Sherry barrel finish, 47.5% abv, or 95 proof.
• 42:02
  > Speaker F>This expression takes Traverse city high rye bourbon that was aged for more than five years and finishes it for an additional nine months in pedro Jimenez sherry barrels.
• 42:15
  > Speaker F>Again, this whiskey has a beautiful, deep mahogany color. On the nose, there's definitely a sweetness, uh, a hint of baking spice, some fruit.
• 42:30
  > Speaker F>It's got a beautiful mouthfeel. The viscosity is nice. It's mouth coating. You've immediately got toffee and burnt sugar.
• 42:39
  > Speaker F>And then it just goes down, and the finish just kind of goes on and on. This is a much longer finish than the whiskeys we've had earlier today. Um, a lot of sherry.
• 42:48
  > Speaker F>And then the sherry gives way to a nice, long, pleasant rye finish. I thought this whiskey was very nice, very balanced, very pleasant. Um, I liked it. I thought it was very well done. Um, Justin, what do you think?
• 42:59
  > Speaker E>Maury has a much more developed palate than I do. This to me was only a few notes, but it was brown, and I did drink it down. What did you think?
• 43:09
  > Speaker B>Heartmeat?
• 43:11
  > Speaker D>Um, I pretty much agree with you.
• 43:14
  > Speaker D>I thought it was, um. It's sweet fruit. It's candied cherry, it's candied pears, and I got a lot of walnut on the nose. Uh, the palate, it's just tasted young to me. It's nutty and sweet and kind of mediocre. I did not get the long finish. You got Maury? I don't know what's going on here.
• 43:35
  > Speaker F>No, it just goes on. It just lingered on my palate.
• 43:38
  > Speaker B>Palate, though? Yeah, front palate.
• 43:41
  > Speaker D>Bitter walnut oil. A little sweetness.
• 43:45
  > Speaker F>Um, it surprised me how long it hung around.
• 43:48
  > Speaker D>No, it's a good thing it's not sticky on my palate like it did for you. It's more medium.
• 43:54
  > Speaker D>Just. I mean. Brent.
• 43:56
  > Speaker B>Yeah.
• 43:57
  > Speaker C>I got the walnuts, the, uh, sweetness. Um, a little too sweet for me.
• 44:02
  > Speaker C>Uh, not brown enough to drink it down.
• 44:06
  > Speaker D>Yeah.
• 44:07
  > Speaker B>Uh, I thought it was fine. Um, I like the finish on it. You got a little bit of the px, but not so much of the sweet from the px, so you got a little bit of the.
• 44:19
  > Speaker D>Where's all that sweet? You think that's just the.
• 44:22
  > Speaker B>Probably so. Well, we're going to rate the Traverse City whiskey company finishing series Sherry Bell finish, three sips.
• 44:30
  > Speaker D>Interesting. You went high on this one, man. The other was that they went low. This one went high.
• 44:35
  > Speaker F>Whatever.
• 44:35
  > Speaker B>All right, Justin, tell us about our next one.
• 44:38
  > Speaker E>So, the next whiskey we're going to talk about is Traverse City Whiskey company finishing series. Port, barrel finish, 50% alcohol by volume, 100 proof. For this expression, five year age straight bourbon whiskey has been finished for an additional nine months in massive 300 liter ruby port wine barrels on the standard. Ruby port barrel on the nose. I got some, uh, port on it, on the palate. It was like, uh, pretty good.
• 45:11
  > Speaker E>Mostly on the mid palate for me. And the finish was pretty long. What did you think?
• 45:18
  > Speaker D>Harmeet, that is the most generic description I've ever heard. Let me add to more generic notes.
• 45:27
  > Speaker D>Uh, brown sugar on the nose, sweet grapes, the ruby port. I'm not getting the red fruit. I don't know what it is. This is kind of another one.
• 45:37
  > Speaker C>It's mediocre.
• 45:38
  > Speaker D>Not giving me anything on the palate was just bitter. Um, and I found it unbalanced. This was my least favorite of the whiskeys.
• 45:46
  > Speaker F>I might actually agree with you for the first time today, Harmeet.
• 45:50
  > Speaker F>This one was unbalanced to me. I got maple syrup on the nose.
• 45:53
  > Speaker F>Maple syrup on the palate?
• 45:55
  > Speaker D>You said walnut. Maple syrup. We talked earlier.
• 45:57
  > Speaker F>Yeah, but really more maple than walnut. Um, it's just a maple bomb, and I found.
• 46:03
  > Speaker D>Which maple is yours?
• 46:04
  > Speaker F>I found it just not very pleasant.
• 46:06
  > Speaker E>Bitter like your soul, Harmeet?
• 46:08
  > Speaker D>No, but it's not black like my heart.
• 46:13
  > Speaker B>All right, well, we'll move on. And we're going to be rating the Traverse City whiskey company finishing series. Port barrel finish. Two sips.
• 46:21
  > Speaker D>Well, you had nothing to add to.
• 46:22
  > Speaker B>It yourself, Bob, we're running out of time. It's the problem.
• 46:25
  > Speaker D>I got you.
• 46:26
  > Speaker B>Tell us about our last one, because we've got just a few minutes left.
• 46:29
  > Speaker D>The last one is a traverse city company, uh, finishing, uh, Cabernet franc barrel finish, 48.75% abv, or 97.5 proof. This expression is made with 100% rye whiskey aged more than five years, then finished in additional nine months in cabernet franc barrels from an arson. Northern, uh, Michigan winery. The color is a beautiful red gold. Uh, I get brown sugar on the note, red fruit, like berries, BlackBerry and raspberries, and, um, little strawberry coming out. And then black pepper. That cabernet franc is shining through on the palate. It was sweet, soft entry. Let's try again.
• 47:11
  > Speaker D>Has, um, not changed. And then I hit a boom.
• 47:14
  > Speaker D>Spice. Just black pepper. Just hit me in the face.
• 47:16
  > Speaker D>Licorice, black pepper, fruit. I like this a lot. And much better balance than the previous one. Maury, what do you think?
• 47:24
  > Speaker F>Well, I agree with you that it's much better balanced. Uh, I was not as high on it as you were. I agree with you on the red fruit. I agree it had a little more fruit. I agree with it being more balanced, more pleasant, more drinkable, more enjoyable. Of the three, it was my favorite, but I was still a little underwhelmed.
• 47:43
  > Speaker C>The thing that came out with me was the berries, just like you said. Those strawberries, those raspberries, all those. Those really popped on this one.
• 47:52
  > Speaker D>Um, I've never had a, um, Michigan winery catfrock, but this is the.
• 47:57
  > Speaker C>I've never had a bourbon that had this kind of, um, a taste to know, so it was, uh, very fruity, very different.
• 48:07
  > Speaker D>Um, nobody else got that black pepper?
• 48:12
  > Speaker B>Yeah, I got the black pepper. I mean, if you're a cabernet franc fan, you can absolutely taste the cabernet franc through this.
• 48:17
  > Speaker D>I was tasting some amazing cab franc last night with some friends, and for.
• 48:20
  > Speaker B>Me, it doesn't cover it. I mean, it's there. I can sense it, but it doesn't completely overlap the whiskey for me, like, well, the last one was just. The port was just too overpowering.
• 48:31
  > Speaker D>Right.
• 48:31
  > Speaker C>This one does enhance it. Yeah, I think it enhances it with those berry flavors.
• 48:36
  > Speaker B>It up. Really?
• 48:37
  > Speaker C>Those berry flavors?
• 48:38
  > Speaker E>Try it with Skittles.
• 48:43
  > Speaker B>Well, with that, we'll rate the Traverse City Whiskey company finishing series. Cabernet franc, barrel finish.
• 48:49
  > Speaker B>Three sips.
• 48:51
  > Speaker D>Interesting.
• 48:53
  > Speaker B>Well, that's all the time we have today. Want to thank everybody for joining us on the show. Thank you, Brent.
• 48:58
  > Speaker C>Always a pleasure in the basement. Thanks for bringing me back.
• 49:02
  > Speaker B>Well, good to have you back. Thank you, Maury.
• 49:05
  > Speaker F>Thank you, Bob. I'm still a little traumatized. Now, you promised me Bret would wear some pants today.
• 49:10
  > Speaker B>Like he's ever worn pants.
• 49:11
  > Speaker F>I know, but I'm just traumatized.
• 49:13
  > Speaker C>I did go to a wedding.
• 49:15
  > Speaker B>Thank you, Jess.
• 49:16
  > Speaker E>Thank you very much. I'll keep fighting artificial intelligence to keep it out of our show.
• 49:23
  > Speaker B>We'll quit hitting, Harm. Eat then.
• 49:25
  > Speaker D>Okay.
• 49:26
  > Speaker B>Thank you, Harm.
• 49:27
  > Speaker D>I'm fighting natural intelligence out of the show right now.
• 49:31
  > Speaker F>I don't think you need to fight.
• 49:34
  > Speaker B>Uh, well, for sip sudden smokes, this is made mad bomb.
• 49:37
  > Speaker B>Thanks for joining us. Remember, life is too short to drink bad whiskey.
• 49:42
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• 49:48
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• 49:49
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• 49:51
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• 49:54
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• 50:36
  > Speaker D>Mhm.
• 50:37
  > Speaker H>Come back, join us for another episode, and keep on sipping.
• 50:58
  > Speaker A>This has been a one tan hand production of sip 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.
• 51:14
  > Speaker D>It's.