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We come from Kambipura in peace · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds, and smokes.
• 0:03
  > Brent>Here's the whiskeys we're going to discuss today. So we have, from copper and kings, their Kentucky straight bourbon whiskey finished in american apple brandy barrels.
• 0:12
  > Brent>We have the Bardstown Bourbon Company collaborative series Omrit finish Cask. We have the Beryl Bourbon Cask finish series tale of two, uh, islands. We have the Jack Daniels ten year batch three. The Jack Daniels twelve year batch two, the Bernheim Kentucky straight wheat whiskey, barrel proof a, uh, 124. We have the larceny Kentucky straight bourbon, barrel proof a 124. And the Elijah Craig straight bourbon whiskey barrel proof a 124.
• 0:48
  > Brent>Everybody happy?
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is, suds and smokes, with your smokin host, the good old boys.
• 1:49
  > Announcer>And now it's sippin time.
• 1:56
  > Brent>Hey, it's sippin time again. Welcome to this sips episode where everything good in life is worth discussing.
• 2:02
  > Brent>As always, we are the best thing.
• 2:04
  > Justin: On at 02>00 a.m. that's 100% fact.
• 2:06
  > Justin: On at 02>Now it's a new season of, uh, new releases and stuff, and they're all garbage, and we beat em up.
• 2:13
  > Harm>The penguin one is good.
• 2:14
  > Justin>We beat them all. Doesn't really matter.
• 2:16
  > Harm>You have to have a max subscription for that one, so you don't need a subscription. For us kids, we're the best free thing on it.
• 2:22
  > Bob: 02>00 a.m. we are.
• 2:24
  > Brent>I like the word free. Cause they used to just call us cheap, but free cents better.
• 2:28
  > Harm>Yeah, complimentary.
• 2:30
  > Justin>Ooh, we are very complimentary.
• 2:32
  > Brent>Ooh, that's multi syllabic. I like that word. Yeah, that's like a five cent word, right?
• 2:36
  > Maury>That was like a $10.
• 2:38
  > Brent>Yeah.
• 2:39
  > Harm>You know, my dad once got us up to dollar 100 so we could spell etiquette correctly. We were in the first, my m first and second grade, we couldn't get it. He just kept upping the ante. Yeah. So I learned how to spell etiquette in second grade, thanks to that. But then get the $100.
• 2:52
  > Brent>You never know. He got thrown out of community college.
• 2:54
  > Justin>Would you?
• 2:54
  > Brent>Good for him. You would love for a cheaper you.
• 2:59
  > Justin>They have etiquette there, you know, he.
• 3:02
  > Brent>Thinks etiquette is a state up in New England.
• 3:07
  > Harm>Where are you from? That's etiquette.
• 3:08
  > Brent>Where are you from? Uh, I'm from etiquette. Oh, me? I'm from Vermont.
• 3:11
  > Bob>He keeps trying to drive to etiquette.
• 3:13
  > Brent>To get the dinghy.
• 3:14
  > Maury>Huh?
• 3:15
  > Bob>Big refund on the bottles he turns in and can never find it.
• 3:18
  > Brent>Yeah, it's right next to, uh, uh, Boone's farm and bartles and James. Same place. Yeah.
• 3:24
  > Maury>So Strawberry Hill.
• 3:25
  > Brent>Yeah. Oh, it's a wonderful place. I was made man Bob. And joining me on this episode, our made mad Brent.
• 3:32
  > Justin>You know, today it really is a pleasure to be in the basement.
• 3:35
  > Brent>Pretty good day so far.
• 3:37
  > Justin>Yes.
• 3:37
  > Brent>Just going to get maybe a little bit better. Maybe, maybe not. We'll see. And made man more.
• 3:43
  > Maury>Good morning. Another fine day in the basement, gentlemen.
• 3:46
  > Brent>And good old boy Justin.
• 3:48
  > Bob>Good morning. Grateful for darkness with all you handsome gentlemen. So I don't have to see you and it.
• 3:55
  > Justin>Yeah, well, we supply the, uh, baby oil. Like, like, uh.
• 3:58
  > Harm>Diddy.
• 3:59
  > Justin>Diddy, Diddy, did he.
• 4:01
  > Brent>A thousand bottles. A thousand.
• 4:04
  > Justin>Like, I mean, why so few?
• 4:07
  > Brent>I mean, I mean, at that point, why don't you just buy the 50 drum and just put a tap on it and just make it easy. I mean, it's just stored a thousand bottles. Like, good lord.
• 4:16
  > Brent>Weird.
• 4:17
  > Bob>Very, very weird.
• 4:18
  > Brent>And speaking of way too much baby oil. Good old boy. Harm.
• 4:22
  > Harm>Thanks for having me. Uh, I was told this would be a scotch show, but this is all bourbon. But that's all right. I'll power through it. Thank you very much.
• 4:30
  > Brent>Um.
• 4:30
  > Harm>Um.
• 4:34
  > Bob>Yeah, okay.
• 4:35
  > Harm>And look, don't blame Diddy for the thousand bottles. He shops at Costco. That's his lawyer actually said that there was a Costco near every house.
• 4:42
  > Bob>The Costco defense, I like it.
• 4:44
  > Maury>I love it.
• 4:45
  > Bob>It's above my pay grade.
• 4:47
  > Brent>Yeah, you thousand bottles that. But there was only one gimp mask, so, you know, I'm not buying no condoms.
• 4:52
  > Justin>Watch that.
• 4:53
  > Harm>What's up with that, man? That's not safe.
• 4:55
  > Brent>Weird. Very weird.
• 4:57
  > Brent>Well, our sip segments are not about ditty. They are about wine and distilled spirits and tea and coffee and all those happy things show. And here's the.
• 5:08
  > Harm>Just so I can use it.
• 5:10
  > Brent>Yeah. No. Here's the whiskeys we're going to discuss today. So we have from copper and kings, their Kentucky straight bourbon whiskey finished in, um, american apple brandy barrels. We have the Bardstown Bourbon company collaborative series Amrit finish Cask. We have the barrel Bourbon Cask finish series tale of two islands.
• 5:30
  > Brent>We have the Jack Daniels ten year batch three. The Jack Daniels twelve year batch two. The Bernheim Kentucky straight wheat whiskey, barrel proof a, uh, 124. We have the larceny Kentucky straight bourbon barrel proof a 124. And the Elijah Craig straight bourbon whiskey barrel proof a 124.
• 5:56
  > Harm>You typed 224 on the script but you corrected it on the fly. That's why they pay you the big bucks.
• 6:01
  > Brent>Yeah, right?
• 6:02
  > Maury>Are they all a 124?
• 6:03
  > Brent>I know where the two are.
• 6:04
  > Harm>Always ones.
• 6:05
  > Brent>I have the 224, too, and we just haven't got to it yet. And I know where it's at, so I know it's not that one. So that's what we're tasting today. Everybody happy?
• 6:14
  > Harm>We're good?
• 6:16
  > Justin>Yeah, I'm okay.
• 6:17
  > Brent>There's only.
• 6:18
  > Harm>There's only one whiskey here that has a hint of scotch in it. That's why I'm here.
• 6:21
  > Brent>We could go. You want me to go get a bottle of Octamore for Brent?
• 6:26
  > Justin>Only if I have mask.
• 6:27
  > Brent>Make him happy.
• 6:28
  > Maury>Wear the.
• 6:29
  > Harm>Wear the gimp mask.
• 6:33
  > Brent>Let's have, uh, Justin tell us about.
• 6:35
  > Maury>Who'Ll be joining us today. Will it be Sean Connery?
• 6:37
  > Bob>Hear me now and believe me later.
• 6:39
  > Harm>Uh, yeah.
• 6:40
  > Bob>It's a really high proof bourbon today.
• 6:42
  > Harm>That's a really bad Sean Connery.
• 6:44
  > Bob>Very bad.
• 6:45
  > Brent>Again, Sean Connery with a stroke.
• 6:48
  > Maury>It's a bedrock, drunken leprechaun.
• 6:52
  > Bob>One sip. Give me a glass of water to wash out my mouth.
• 6:58
  > Harm>He's actually getting better at Arnold.
• 7:03
  > Maury>Don't feed into that ego.
• 7:05
  > Brent>Yeah.
• 7:05
  > Bob>Two sips.
• 7:06
  > Brent>Don't encourage him.
• 7:07
  > Bob>Nice. But what else do you have?
• 7:11
  > Maury>Well, isn't that nice?
• 7:14
  > Bob>Three sips.
• 7:15
  > Announcer>Hmm.
• 7:17
  > Justin>Interesting.
• 7:17
  > Bob>M. What was this again?
• 7:21
  > Maury>Interesting.
• 7:24
  > Bob>Four sips.
• 7:26
  > Brent>Get to the chopper.
• 7:27
  > Bob>Get to the chopper.
• 7:30
  > Bob>Four sips. Let's keep this secret to ourselves. Pour me another.
• 7:37
  > Maury>That's classified.
• 7:40
  > Bob>Five sips. Oh, uh, my.
• 7:43
  > Bob>I was unaware anything could be this good.
• 7:47
  > Brent>Oh, my goodness.
• 7:49
  > Justin>Yeah, yeah, yeah.
• 7:53
  > Brent>Pretty sure, uh, Sarah Connor's over in the corner crying.
• 7:56
  > Brent>And it's not because, you know, the end of the universe. It's just.
• 8:02
  > Bob>She doesn't like great size.
• 8:04
  > Brent>Let's see if we can recover from this tragedy already.
• 8:07
  > Brent>So, Brent, why don't you tell us about our first whiskey and dig us out of this hole.
• 8:11
  > Justin>Thanks. Thanks. There's no help with me here, so. So our first one is, uh, copper and Kingsen, Kentucky straight bourbon whiskey finished in american apple brandy barrels is 55.5% abv, or 111 proof. So, copper and kings, Kentucky straight bourbon whiskey is the first bourbon offering from the well known Louisville brand distillery.
• 8:34
  > Harm>Brandy.
• 8:36
  > Justin>Yes, that one, too. It is made from a blend of 510 and 15 year Kentucky bourbons that has been finished in american apple brandy barrels for twelve months. So, uh, I have to. The first, it's a nice. It's a nice, um.
• 8:52
  > Brent>Copper color.
• 8:53
  > Justin>Yeah, nice copper color. And the first thing I have to say to this is, when I first approached it, I really wasn't that thrilled with it, and I had to go back and I had to add water to this one. So this is something I had to add water to. And then everything kind of popped for me on this, so I added some water, uh, on the nose, I got, I got tobacco and apples to the apple. Brandy really comes through with the apples on this. You can, you can get the apples on the, uh, on the palate. You get a little bit of, you get a little bit of a chocolate kind of apple mixture, um, a little bit of orange and then some cherry. It's just, it's, you'd think it's just going to be apple brandy, but there's a lot of other flavors that come through with this that they're, you know, they're kind of muddled in there that.
• 9:41
  > Harm>We got 510 and 15 year old bourbons.
• 9:43
  > Justin>Well, yeah, and I mean, you get a little bit of that. That I don't. I mean, they did a good job with this because as we talk about the, you know, not overpowering and stuff. So you have a lot of those, of those bourbon notes to it, but they didn't come out until I added the water.
• 9:59
  > Harm>And so, see, I had the opposite experience. I thought it tasted great without and smell great without the water.
• 10:05
  > Brent>Right.
• 10:06
  > Harm>But the water did bring more floral notes to it for me. I got, you said tobacco and apples. That's exactly what I got. But I also got brown sugar and cinnamon when I added the water. I got more flowers.
• 10:18
  > Justin>I got brown sugar and cinnamon. On the, on the palate, though.
• 10:21
  > Harm>Yeah, well, on the, on the nose. I mean, on the palate, the chocolate. There's chocolate and cinnamon. I don't really get a little orange zest and figs, but, um, I got it on the nose before the water. Yeah.
• 10:33
  > Harm>So whatever. It's like everyone's different.
• 10:35
  > Justin>Yeah.
• 10:36
  > Harm>And sometimes you're wrong. Like Brent.
• 10:37
  > Justin>Well, the water makes it better. And you even said it.
• 10:41
  > Harm>Maury, what did you think?
• 10:43
  > Maury>Well, I, initially, when I approached it, I was concerned it was going to be like an apple flavored whiskey, like crown apple or something.
• 10:50
  > Justin>You always get that in that. It's in the back of your mind when you hear that. When you hear something, it's just automatically.
• 10:56
  > Maury>You hear a brandy finishing. They're a brandy house brandy finish, honey, bourbon.
• 11:01
  > Justin>You're thinking, oh, my God, this is what we got.
• 11:03
  > Maury>So honestly, in comparison to that, it's well done.
• 11:06
  > Maury>It's much more balanced. This is a bourbon aged in apple brandy barrels, not apple flavored whiskey or bourbon.
• 11:15
  > Justin>Correct.
• 11:15
  > Maury>Um, and so I think you're right. I think you hit it on the, on the flavor notes. I agree with everything that's been said.
• 11:21
  > Maury>Uh, the water improved it. Um, definitely coming back. I think the air helped it as well. I think it's hard to estimate how much the air helped it, but it's definitely been in the glass now for more than an hour, and it's much more approachable than it was straight out of the bottle.
• 11:35
  > Maury>So I think it's really nice. I think it's a really cool project. That's a first effort. I think, uh, it was done with restraint, and it could have easily been overdone. So I like what they're doing. I like to see what else is coming.
• 11:48
  > Bob>Justin, I got a hint of garlic, tabasco on the nose, some camel, unfiltered subtle, some kerosene and wet flowers.
• 11:58
  > Brent>Did you wash your hands before you started drinking?
• 12:00
  > Justin>I mean, sure.
• 12:01
  > Bob>On the palate we had earlier, did.
• 12:04
  > Harm>You put Tabasco on them?
• 12:06
  > Bob>No, I did. On the shoulder. On the palate, it was, like chocolate and cinnamon and orange. They're, like, really different than the nose. And then the finish was sweet, like apple, uh, paste. I liked it.
• 12:20
  > Harm>I didn't. I didn't think it was that sweet a finish. I got the good spice and a little dusty oak as well. No oak for you guys. Bob, what do you think?
• 12:28
  > Bob>Did a good job, man.
• 12:29
  > Brent>I think it was done extremely well. It's. I mean, when you hear apple, it's. It's apple brandy. It's not, you know, like crown apple juice crapple that they call it, uh, crown apple.
• 12:41
  > Brent>I mean, that's.
• 12:41
  > Brent>That apple flavor is coming out of a test tube from Dow Pedro.
• 12:45
  > Harm>They made a 23 year old crown apple really good.
• 12:48
  > Brent>I mean, this is well done. I mean, it's. Well, I've had. I've had a lot of their brandies, and they make amazing brandies. Um. Um, I think this one was really well done. I get that tobacco, you know, moist, like pipe tobacco, and apple on the nose. I get the chocolate. When we first opened it, it was like sucking on a cinnamon toothpick. I mean, it was like blinding cinnamon. That's. That is tapered off now nicely. Um, I get the cherry.
• 13:14
  > Brent>I get a little bit of a citrus on it.
• 13:17
  > Brent>And then the finish on, it's medium length. I I think it's a good effort. So we'll be back.
• 13:25
  > Brent>Hey, and we're back, and we were just finishing up our discussion on the copper and kings. So anybody else have anything to add or are we good to move on and give it a rating?
• 13:34
  > Harm>I just want to say that apple brandy finished whiskey is not, uh, unique because I have some japanese stuff from Nika. Don't, don't poo poo until you try. The apple flavor is not that fake candy apple.
• 13:48
  > Maury>Right? It's not sweet. This is not pucker apple, right?
• 13:51
  > Brent>Yeah.
• 13:51
  > Harm>This is not jolly Rancher.
• 13:53
  > Brent>Yeah.
• 13:53
  > Harm>They're doing something very nice.
• 13:55
  > Brent>Yeah, I think it's very well done. And again, it's easy for them because they make excellent brandy. So, you know, they've got good cast to go with. So we're going to give the, uh, copper and kings Kentucky straight bourbon whiskey finish in american apple brandy barrels a well deserved three sips.
• 14:12
  > Maury>Interesting.
• 14:13
  > Brent>So that's going to take us to our next whiskey.
• 14:15
  > Maury>When I have harm.
• 14:15
  > Brent>Tell us about that one.
• 14:16
  > Harm>Thanks, Bob.
• 14:17
  > Harm>The Bardstown Bourbon company collaborative series is, um, one of a really good series that they do with different other collaborations.
• 14:26
  > Harm>And this one they're collaborating with Amrut. And Amrut is my favorite indian whiskey.
• 14:31
  > Maury>So you're not biased.
• 14:34
  > Harm>There's several good indian whiskeys on the market right now and I still go back to Amrut. I opened it at my wedding.
• 14:38
  > Maury>Come on.
• 14:39
  > Harm>So the first of, uh, the three planned releases of the collaborative series from Barstown for 2024 is the Amrit.
• 14:46
  > Maury>Did you open it at the wedding? Before or after the Bartles and James?
• 14:49
  > Harm>We didn't do Bartles and James. I should have had that for the Alabama family.
• 14:52
  > Maury>That's right. They'd have been happy. They might like you better. They might overlook your brownness.
• 14:59
  > Harm>Uh, my in laws like far niente because they're. They're spoiled. So we had a lot of that instead of spoils. James. Yeah.
• 15:06
  > Maury>So, uh, I'm sorry, didn't you?
• 15:09
  > Harm>So the uproot collaborative collaboration brings together a single malt from India and the robust palate of long age Indiana rise Kentucky bourbons. So they have two straight rye whiskeys that were finished in armored indian single malt barrels for 18 months. The resulting liquid was carefully blended with the premium age Kentucky straight bourbons to create, uh, a distinct flavor profile that bridges the cultures and traditions to create something singular, like my daughter, indian and Americana, a white girl. So this is, this is the blend, right?
• 15:38
  > Justin>Indian in Alabama.
• 15:39
  > Harm>It's Alabama.
• 15:40
  > Maury>That's not american.
• 15:42
  > Harm>That's Alabama. She's got all her teeth, but she doesn't wear shoes.
• 15:45
  > Brent>It's Alabama. You can see through her, for crying out.
• 15:48
  > Bob>So that's high class Alabama.
• 15:49
  > Harm>That's high class album. Yeah.
• 15:50
  > Bob>Yeah.
• 15:51
  > Harm>I married a blonde. I like blondes. All right, so this whiskey is a blend of 43% nine year old Indiana rye with a mash bill of 45% corn, 45%.
• 15:59
  > Harm>Uh, I'm sorry, 51% rye.
• 16:02
  > Harm>And you've got. You've got this numbers messed up here.
• 16:06
  > Brent>It is. Yeah.
• 16:07
  > Harm>It's 51% rye, 45% corn and 4% malted barley. Uh, this 20% eight year old Indiana rye with 95 five mash bill.
• 16:16
  > Harm>And they're both finished for 18 months in the Umrith Indian, uh, single malt barrels. And I'm guessing they don't say here, but I'm guessing from the flavor profile we get later. So it's those repeated barrels. So the remaining whiskey is a blend of 14 year old Kentucky bourbon and a mashable of 75% corn, 13 rye, 12% malted barley. Ten year old Kentucky bourbon with a mashable of 78% corn, 10% rye, 12% malted barley. Eleven year old Kentucky bourbon, the mashable, 78% corn, uh, 13% rye and 9% malted barley.
• 16:44
  > Maury>Now, can you say that again without reading it?
• 16:46
  > Harm>No, not at all.
• 16:47
  > Maury>That's so complicated.
• 16:48
  > Justin>It's.
• 16:49
  > Harm>It's very complicated. I'm glad Bob's gives us all the details. Overly complicated about the whiskey. The color is a beautiful mahogany, much like myself, and, oh, my, uh. Um, the nose. I got tons of baked cherries, vanilla and a hint of, like, fusel oil from the peat. There's a little bit of campfire going on. There's a little smoke, wood smoke and, uh, the fusel oils.
• 17:16
  > Harm>It's a good, really heavy scotchy smell that comes with. That's blended with the rye and the bourbon and the palate.
• 17:24
  > Harm>Mmm.
• 17:27
  > Harm>It's heavy on the palate. Coats you. It's oily, coats your whole tongue and your mouth as a hint, wisps of light peat and ginger.
• 17:36
  > Harm>And you can taste the malt from the, um. From the bourbons and the rise and, of course, the single malt from India.
• 17:41
  > Harm>The finish is quite long. It got. It has waves of spice from the rye, orange peel, um, ginger, cinnamon, cherries. And then again, that hint of smoke from the umrah. I'm really enjoying this.
• 17:56
  > Maury>You gotta really look for the smoke. But I think you're right. Your power of suggestion. This is. I want to be clear. This is not a smokey whisky.
• 18:03
  > Harm>No, no, no.
• 18:03
  > Maury>It's just really a delicious combination where the sum of the parts has eclipsed the individual components just really well. Yes.
• 18:14
  > Harm>She's beautiful and brilliant. Go back. Go ahead.
• 18:17
  > Maury>I can't follow up with anything else.
• 18:19
  > Justin>She must be adopted.
• 18:22
  > Maury>Thank you.
• 18:23
  > Brent>Brent, have you or your wife met the parents?
• 18:27
  > Maury>That was perfect.
• 18:28
  > Harm>What do you think about the whiskey, Brent?
• 18:30
  > Maury>That was perfect. Well, you keep bringing up your daughter like a box of crayons.
• 18:36
  > Justin>No, this is barrel bourbon. When they first came out and they were out, we had barrel bourbon.
• 18:41
  > Brent>What are you talking? Bardstown.
• 18:43
  > Justin>Bardstown Bourbon. Barstone bourbon has been, uh, yeah, I mean, Barstow.
• 18:49
  > Justin>No, they've done a lot of these, a lot of these collaborations, and they come together very well.
• 18:54
  > Harm>I didn't like, but this is really great.
• 18:56
  > Justin>Yeah. This one here has came together extremely well, and, uh, uh, you know, win.
• 19:01
  > Maury>For you, lose some. But I agree with you on, on the average, they've done more good ones than bad ones. Some haven't worked, but most of them, the collabs, have been very good.
• 19:09
  > Brent>Right? I won't even say bad. They had some that weren't great. You know.
• 19:18
  > Justin>This one is right. This one carries itself very well. This one is, uh, above a lot of the other ones that they, you know, so, but when this one came.
• 19:28
  > Brent>Out, I got excited, and I actually reached out to him. I said, I just want to make sure we're on the list for this one. They go, you're, you're on the list for everything.
• 19:34
  > Brent>I said, yeah, but I want to make sure I'm on the list for this.
• 19:36
  > Justin>Yeah, this one here hit all the right notes. I mean, when we first got it, we, you know, we had it, we had it at one rating. We all came back again and tried it again and, uh, just got better. It just got better with the, with, uh, you know, sitting in the glass and stuff. I had a little bit of water.
• 19:52
  > Justin>It didn't really do much difference to it and stuff, but it was, I.
• 19:55
  > Harm>Think water brings out a little bit more of that smokiness. Just a little bit.
• 19:58
  > Justin>Yeah. And when you say the smokiness is.
• 20:00
  > Harm>Like you said, it's a wisp.
• 20:01
  > Justin>It's a wisp. It's, uh, you know, I wouldn't even, uh. Yeah, really? It's like, yeah, not smokey at all, people, so, yeah.
• 20:11
  > Harm>Okay. Okay, fine.
• 20:12
  > Bob>Justin, every time I smell it, I smell something different. Well, that's how my smell did.
• 20:19
  > Brent>Talk about whiskey, right?
• 20:20
  > Justin>Yeah.
• 20:21
  > Brent>Okay.
• 20:21
  > Bob>Baked apple pie.
• 20:23
  > Brent>Making sure with him, you never know. It could be fabulous. Oh, true. Kerosene.
• 20:28
  > Harm>Yeah, you're right. The apple pie notes there, too. I didn't even think about that.
• 20:32
  > Bob>Vanilla, cinnamon and green tea.
• 20:35
  > Bob>And the palate was very ginger heavy. It's like biting into, like, a fresh ginger root.
• 20:41
  > Harm>It is not anything like that. You've never bitten into a fresh ginger.
• 20:43
  > Maury>That's right. I take issue with that. Uh, just as harmit does.
• 20:47
  > Bob>Okay. And then the finish was, um, pleasant, but not super long for me.
• 20:53
  > Harm>Really?
• 20:53
  > Justin>Yeah.
• 20:54
  > Maury>You weren't a fan?
• 20:56
  > Bob>I think it was fine.
• 20:57
  > Harm>I think it's good. I think it's a long finished bob.
• 21:01
  > Brent>Medium to long finish for me. But it's cherries and vanilla. It's got that hint of that wisp of smoke on the back end.
• 21:10
  > Harm>But it's not like fresh fruit cherries. It's like baked cherry.
• 21:13
  > Brent>No. Yeah. And the ginger for me is up front. There's definitely a ginger there, but it's also got a creaminess to it. It's got a nice viscosity.
• 21:22
  > Brent>It's bordering on an oiliness, but not quite there for me.
• 21:25
  > Brent>But it's got a great viscosity to it. It's got a really nice mouth feel. I I pick up the peat hints, but I like peated whiskey, so I'm looking for it, and I know what to look for, but I absolutely can get it. Is it a peated whiskey? No.
• 21:40
  > Brent>Is it a smoky whiskey? No. It is just the slightest little elevation.
• 21:45
  > Harm>See, Amrit uses six row barley, which is distinct indian barley.
• 21:49
  > Harm>And that has a lot more malty flavor than you get from two row barley. So maybe that's coming through m it's more citrus.
• 21:56
  > Brent>I think it's extremely well done. I think this is one of the best ones they've done so far. And, and I think the, the teaming up with amroute was, was a stroke of brilliance.
• 22:05
  > Harm>Um.
• 22:06
  > Brent>Um, they are, you know, one of the leading whiskey manufacturers on earth right now, and they make world class whiskey. So I think it's a, ah, I think it's a good match, and I hope they do another release of this.
• 22:16
  > Brent>So we're going to be giving the Bardstown Bourbon company collaborative series Omerot Finish. A, ah, well deserved. Four sips, guys.
• 22:23
  > Maury>That's classified.
• 22:24
  > Brent>So that leads us into our next whiskey, which is the barrel bourbon cast finish series tale of two islands. And again, if you're a scotch fan, you'll, you know, or a peaty fan, you'll kind of like this. It's 40% abv, 80 proof.
• 22:39
  > Brent>The in 2018, Beryl Bourbon produced the legendary tale of two islands rum. It was a jamaican rum matured in peated Iowa single malt whiskey barrels. So they took those casks and used them to finish a blend of straight bourbons. So it was an ex isle of cast that was then nice heavy Nyla Cassie's rum in nice heavy jamaican rum.
• 23:03
  > Harm>And they bottled out and had the.
• 23:05
  > Brent>Empty barrels then put the bourbon in there. So it's a blend of five, six and nine year old Indiana bourbon whiskeys and five and six year old Maryland Bourbon. So, you know, fairly standard.
• 23:17
  > Harm>Who's making m Maryland right now?
• 23:21
  > Harm>I thought that was the ride. There's a ride in Maryland. Uh, I, uh, like sagamore.
• 23:25
  > Brent>Yeah. Sag.
• 23:26
  > Harm>But who's making the bourbon?
• 23:27
  > Brent>Don't know, but nice color on the nose.
• 23:34
  > Brent>There's definitely an herbalness to it.
• 23:38
  > Brent>There's a sweetness. They say marshmallow, and I'm definitely picking that up.
• 23:43
  > Harm>They say the herbal notes, sage. And I guess it is.
• 23:48
  > Brent>Possibly. To me it's more. It's more of a forced floor kind of herbal note, but. And then on the palate, hold on.
• 23:58
  > Brent>Mhm. On the palette, dark, dark chocolate heavily dark roasted coffee.
• 24:08
  > Brent>Um, there's an interesting kind of citrusy note on the back palate for me. It's got a really nice mouthfeel to it. I definitely am picking up a little bit of that. That peated whiskey cast.
• 24:22
  > Brent>Very faint. Very faint. I'm actually getting a lot more of the rum than I'm getting of the peated whiskey. And if, you know, jamaican rums and the style of rum that they make there, it's very identifiable in this, but it's not overpowering any pogo funk. It's just. Yeah, it's just the slightest bit. I think this one was very well done.
• 24:41
  > Brent>I enjoyed it. What'd you think, harm?
• 24:44
  > Harm>I think you hit all the notes. It's got the hogo funk from the rum.
• 24:47
  > Harm>Um, the, uh. I think. Who is it, Brent? Um, you said to add water to this one, right? Water brought out the peaches like you wouldn't believe.
• 24:55
  > Justin>Yes. Yes.
• 24:56
  > Harm>So that was great. I got a little coconut.
• 24:59
  > Harm>Um. I don't get the banana that I expected to get from the rum note, but, um, it came out as chocolate.
• 25:05
  > Harm>And, uh, the citrus, you said on the finish, it's all there.
• 25:08
  > Harm>It's very well done. Whiskey. Brent, would you think.
• 25:11
  > Justin>Yeah. That chocolate and espresso and peach is. It's just.
• 25:15
  > Harm>That's the way I would describe combination.
• 25:17
  > Justin>Yeah, exactly. You don't expect that, but that's what you're getting. This is what you're getting. In your. And it's very well done. Very surprised.
• 25:26
  > Brent>I'm guessing. This is a real dark room. That's what I'm guessing, yeah.
• 25:30
  > Maury>You get a lot of molasses notes from the room, do you?
• 25:33
  > Harm>I'm not getting so much molasses, but maybe that's.
• 25:36
  > Harm>I think it's merging with the eyelash.
• 25:38
  > Maury>Yeah, it's the undertone.
• 25:40
  > Justin>Get a little bit of lemon on it when you go back to it again.
• 25:43
  > Maury>There's definitely citrus notes. Not just a little, but not all lemon. It's orange. It's lemon. It's.
• 25:51
  > Harm>That's good.
• 25:52
  > Brent>Yeah, I'm not getting. I mean, I'm getting general citrus.
• 25:55
  > Brent>I'm not getting any more or less of one or the other.
• 25:58
  > Justin>Yeah, it's really.
• 25:59
  > Harm>I got Buddha's hand. I got Buddha's hand. Citrus. Just making stuff up now.
• 26:03
  > Brent>Yeah, exactly. No, I think this thing's really interesting. I think this was a really interesting, um. Well, you had the barrels anyway.
• 26:12
  > Brent>Why not give it a shot? But I think it. I think it worked out.
• 26:15
  > Justin>Yeah. You'd hate for it to. Not to work when you're doing it, you know?
• 26:18
  > Brent>Yeah, I think it worked out. But I like Iowa, and I do love.
• 26:24
  > Harm>I like rum.
• 26:25
  > Brent>I love a jamaican rum.
• 26:26
  > Harm>One of my favorite, uh, aard bag expressions was drum.
• 26:29
  > Harm>Oh, yeah, that's a polarizing one. People don't like rum with their isla whiskey, but I thought it was great.
• 26:33
  > Brent>Yeah.
• 26:34
  > Harm>What do you think, Justin?
• 26:35
  > Bob>So it really reminded me of, like, black tot. Like a british style.
• 26:39
  > Harm>Yeah.
• 26:40
  > Justin>Good.
• 26:40
  > Bob>Maybe around the nose. But then the palate was, like, way more complex than anything I was getting off the nose. I got, like, the chocolate and the fruits and the jamaican rum.
• 26:51
  > Harm>So did you have water now?
• 26:53
  > Bob>I did. I did after the first round. And that made the citrus notes come out more for me.
• 27:01
  > Harm>It's kind of weird. It's already. It's already 40 proof. I'm 80 proof. 40% iabv. You shouldn't have to add water, but the water enhanced the fruit.
• 27:09
  > Maury>But remember, the water is not just to cut proof. The water is to bring up flavor.
• 27:14
  > Harm>Yeah, you're right. You're right. It changes the, uh. It changes the solubility of those esters.
• 27:18
  > Brent>In the chemical compounds in there that are soluble in alcohol, and there's chemicals that are soluble in water. So sometimes a little more water will.
• 27:26
  > Brent>What will wake up?
• 27:27
  > Maury>What harm says is true for our listeners, that, in general, hotter whiskeys are going to need a little bit of water to bring the proof down. So you can really get the flavor, but sometimes you're adding water not to proof it down, but to enhance the flavor by, you know, bonding with the, uh, water, changing the solubility. Uh, esters. Exactly.
• 27:47
  > Brent>Chemicals that dissolve in ethanol, chemicals that dissolve in water, add more water, those chemicals come out more. So.
• 27:53
  > Brent>And that's why we keep preaching to people on the show.
• 27:56
  > Harm>Add water to your whiskey, try a couple drops. It's not going to kill you guys. It's not going to.
• 28:00
  > Brent>Sometimes it'll, sometimes it'll wash the whiskey.
• 28:03
  > Harm>Out and you know, every now and then, like once a week, try drinking a glass of water just to keep your liver surprised.
• 28:08
  > Brent>Yeah. Sometimes you add water and it does nothing and there's no change at all. But sometimes you add water and it's a huge change for the better.
• 28:16
  > Harm>So just once a week, have a glass of water.
• 28:19
  > Justin>Yes.
• 28:20
  > Harm>I don't drink water.
• 28:22
  > Brent>Just straight, I mean.
• 28:23
  > Harm>Yeah, I'm talking shock your liver, just give it a.
• 28:26
  > Maury>You shouldn't drink water straight, it causes rust.
• 28:28
  > Bob>Yeah.
• 28:28
  > Brent>Uh, fish do things in it.
• 28:30
  > Maury>That's right.
• 28:31
  > Brent>True.
• 28:31
  > Justin>Uh, so we were asking about the Maryland.
• 28:34
  > Justin>There's like ten distilleries that produce Maryland.
• 28:37
  > Maury>Yeah, you googled it.
• 28:37
  > Justin>Good. Yeah.
• 28:38
  > Brent>Okay, well, at least you know it's.
• 28:40
  > Maury>Not just fish fornicating in water, it's fish doing.
• 28:43
  > Justin>Pooping.
• 28:44
  > Maury>Pooping, dying and decaying.
• 28:46
  > Brent>Yeah.
• 28:47
  > Maury>No.
• 28:47
  > Harm>Does this smell like whale to you? This smells like orca.
• 28:50
  > Brent>Yeah.
• 28:51
  > Brent>Well, we're going to give the barrel bourbon cas.
• 28:53
  > Brent>Uh, uh, finish series, tale of two islands. A well deserved three sips.
• 28:58
  > Maury>Interesting.
• 28:59
  > Harm>I think he needs more time in the run barrel. Whatever. Go ahead.
• 29:02
  > Brent>So we're going to go to our next. We're going to have Justin tell us about that.
• 29:05
  > Bob>So I'm pleased to talk about the Jack Daniels ten year batch three. It's 48.5% alcohol by volume, or 97 proof. It's 80% corn, 12% malted barley and 8% rye. This is the third ten year release of the Jack Daniels age series, first launched in 2021.
• 29:28
  > Bob>That's right. Counts for F Jack. Ten. That's an f 35 review.
• 29:35
  > Justin>It's a highly, highly sounding.
• 29:37
  > Bob>Before it crashed.
• 29:38
  > Justin>Mhm.
• 29:39
  > Bob>So he hears it near Savannah. I was in Savannah when that happened. On this nose. I got like, uh, really nice wood, brown rice.
• 29:49
  > Harm>It gave me nice wood too.
• 29:50
  > Bob>The palate was nice and sweet and the finish was more like a toothpick. Long and beautiful.
• 29:59
  > Bob>Mhm.
• 29:59
  > Maury>Hey, I don't buy you, but all toothpicks are made out of wood.
• 30:02
  > Bob>If I'll Jack ten year was this good? I'd still not be able to find it, but it was really good.
• 30:07
  > Harm>It's hard to get. It's not quite unobtainium, but it's hard to get. They don't make enough for everybody. What do you think?
• 30:12
  > Maury>Yeah, no, I. I'm a fan. I, uh, must admit, uh, this is my third crack at the, uh, ten year. On the third release, I feel fortunate to have been able to experience all three.
• 30:23
  > Maury>Um, I'm not going to compare them. I'm just going to say this is delicious. Uh, it's, uh, unbelievable. Initially, they used to think that their whiskey wouldn't really go, that the sweet spot was five or six years. And I'm pleased that they've taken some experimentation. I don't know where they keep them in the rick house. I'm going to bet that these are lower floor barrels that are aged in the lower floors of the rick house.
• 30:45
  > Harm>Because they can last the ten years.
• 30:46
  > Maury>Because they can last the ten years. Because there's stuff that's in the angel, in the top floor, or the angel's roost, as they like to describe it, typically goes in a single barrel. They're typically five or six years old. I think those barrels would a have very little whiskey and be over oaked at ten years.
• 31:00
  > Maury>So I'm going to guess they're doing something more like Scotland, although I don't know for a fact. But I'm going to say more where the green label is aging and the lower floors of the basement, they don't.
• 31:08
  > Harm>Make green label anymore.
• 31:10
  > Maury>No.
• 31:12
  > Harm>Information?
• 31:13
  > Maury>No, I don't have any inside information, and I don't know that they're bringing it back.
• 31:16
  > Maury>But referring to the old days of green label, uh, lower floors, you know, less proof pickup. Again, uh, this has been proof down. This is not barrel proof, but nonetheless, you know, really fun and interesting to see what that whiskey does. Now, incidentally, uh, Justin talked about the mash bill. That's the very same mash bill in old number seven. They pretty much use the same mash bill in every product except for the rye. Now, the rye has its own unique mash bill. When they came out with the rye, that was their first new mash bill in like, over 150 years.
• 31:45
  > Harm>That's amazing.
• 31:46
  > Maury>So it's, uh, pretty cool when you look at the different products and how the same mash bill has so many different expressions, both in terms of barrel, in terms of aging, in terms of location in the warehouse, and then, of course, blending or single barreling etcetera. So, I really like this.
• 32:01
  > Harm>In case you can't tell more, he's a Kentucky squire.
• 32:04
  > Justin>I just got mine.
• 32:07
  > Justin>Uh, Tennessee Square.
• 32:08
  > Harm>Tennessee Square. Sorry. Whatever. Yes, whatever. One of those southern states is not Alabama. The only one that counts.
• 32:15
  > Maury>What'd you think, Brad?
• 32:16
  > Justin>Thank God I'm not an Alabama squire. That's what I thought.
• 32:20
  > Justin>I'm with you.
• 32:20
  > Brent>Be back.
• 32:21
  > Maury>I'm with you.
• 32:23
  > Brent>Hey, and we're back, and we were just wrapping up our discussion on the Jack Daniels tenure batch three talking.
• 32:31
  > Harm>I don't remember anymore.
• 32:32
  > Brent>Right.
• 32:32
  > Justin>Oh, yeah. Well, I agree with what everybody's saying about this. And it's a. Ah, it's a pleasure to have them, you know, make these expressions. So, I'll let everybody get on and let's get to our next one.
• 32:42
  > Harm>Give this one a rating.
• 32:43
  > Brent>First, we're gonna give these Jack Daniels tenure batch number three a good rating of four sips.
• 32:50
  > Maury>That's classified.
• 32:51
  > Brent>Uh, that takes us on to our next one. We're gonna have more. You tell us about that.
• 32:54
  > Maury>Why, thank you, Bob.
• 32:55
  > Maury>Um, the next expression is the Jack Daniels twelve year batch two. It's 53.5% abv or 107 proof. So again, a step up from the previous. Again, the mash bill is the same. 80% corn, 12% malted barley, and 8% rye.
• 33:11
  > Maury>A, uh, color. Beautiful, nice burnished copper.
• 33:14
  > Maury>It's got reddish glints with hints of red.
• 33:17
  > Maury>Thank you, harm. Uh. Uh, uh, my take on this whiskey is just simply. Wow, this was a nice big step up from the twelve. I'm not sure we're comparing apples to apples. The ten. Excuse me, in that the proof is a full ten points higher, but it's really the ten with flavor turned up to eleven. Uh, everything about this whiskey just is magical. Um, it's mouth coating, it's viscous, it's got a nice palate feel, nice mouthfeel. And it just goes on and on and on. I, uh, think this is a step up from last year's twelve. This is their second release of a twelve year.
• 33:52
  > Maury>And, uh, again, I think that I love seeing these older expressions. They're not mainstream, they're not easy to find.
• 33:57
  > Maury>But I think it's fun to see what the whiskey does it with.
• 34:00
  > Justin>Uh, you know, for sure. And, you know, while you don't really compare, it's. You have nothing, no choice, but to compare the ten and twelve year that are in front of us.
• 34:10
  > Harm>Because we have them side by side, right.
• 34:11
  > Justin>We have them side by side. And. And this twelve is clearly better than this ten. Where I think in the last. In the last year, I enjoyed the ten more than the.
• 34:19
  > Maury>I agree with you.
• 34:20
  > Brent>It's only two years different. It's only ten points on the. On the pv. It's. You know, there's.
• 34:26
  > Brent>It's not that big of a difference to make that big of a difference in the flavor.
• 34:30
  > Justin>Right. They both have the same things. The cherry vanilla, the oak. Uh, yeah. I mean, their flavors are very, very similar.
• 34:37
  > Harm>Cherry, fig, marshmallow, candied pecans, and mint is what I got. Both of them.
• 34:41
  > Brent>But the twelve. The twelve is turned up to eleven.
• 34:44
  > Harm>Right.
• 34:44
  > Justin>Right. And, uh, I didn't add water to either one of these. I didn't need it.
• 34:49
  > Harm>No, no, they drink it.
• 34:50
  > Maury>They do not drink hot. They drink beautifully. Uh, they're ready to.
• 34:54
  > Justin>Great. So, Justin, it's kind of reminding me.
• 34:57
  > Bob>Of the 107 proof baker's seven that I had more than five years ago.
• 35:03
  > Harm>I think that's an underrated whiskey. That's good stuff.
• 35:06
  > Bob>It's really good whiskey. And the difference between that and this, this is just like mellower.
• 35:11
  > Bob>And it's got all the classic bourbon notes and the Tennessee whiskey. If you find it and it's not gonna cause you to miss your mortgage payment, I would get it.
• 35:23
  > Brent>All right, well, we're gonna be given the jack Daniels. Twelve year batch number two, and extremely well deserved. $0.05.
• 35:32
  > Maury>That's.
• 35:32
  > Harm>That's a winner.
• 35:33
  > Brent>Yeah, that's. That's not a hard one. It's like we swing around the table.
• 35:39
  > Brent>Oh, yeah. Five. All right, so, Brent, tell us about our next whiskey.
• 35:42
  > Justin>Thanks, Bob.
• 35:43
  > Justin>The next one is the Bernheim Kentucky straight wheat whiskey. Barrel proof.
• 35:48
  > Brent>A two, two, four.
• 35:50
  > Justin>So, 50. It's a, uh, 62%.
• 35:53
  > Justin>62.6% abv or 125.
• 35:56
  > Harm>It's a 124, actually. He messed up that thing.
• 35:59
  > Justin>No, no. 125.2 proof.
• 36:02
  > Brent>Six.
• 36:02
  > Justin>Major view your math.
• 36:03
  > Brent>62.6.
• 36:07
  > Maury>A 124.
• 36:08
  > Brent>Yep.
• 36:09
  > Justin>Okay, so this burn mind barrel proof is made with the heaven hills wheat whiskey mash bill, which is comprised of 51% wheat, 37% corn, and 12% malted barley. And it follows the traditional heaven hill barrel proof coating system that we've gone over a number of times.
• 36:25
  > Justin>So the, uh, the color on this one is a nice little. Nice little. It's a nice darker color. A little bit. The, um.
• 36:33
  > Justin>The nose. I get the cherry. I get vanilla on the palate, I get cherry vanilla. Vanilla.
• 36:41
  > Justin>Vanilla. Cherry white pepper.
• 36:44
  > Justin>And a beautiful mouth.
• 36:45
  > Harm>Feel your nose broke. And it's not all cherry vanilla.
• 36:49
  > Justin>Vanilla.
• 36:49
  > Harm>I got pomegranate.
• 36:51
  > Justin>I know you got pomegranate. There's.
• 36:57
  > Justin>I know that. I know what I said. That's what I got, so.
• 37:00
  > Justin>And it was just beautiful. I love this expression. I, uh, can't. Can't say enough good things about it.
• 37:08
  > Harm>Uh, I wish they were all cast strength.
• 37:11
  > Justin>Yeah. I mean, when it's like. Yeah, you don't need to make the regular wheat whiskey. You could just make this one instead.
• 37:17
  > Harm>Stop making the regular Bernheim.
• 37:18
  > Justin>Yeah, start making.
• 37:19
  > Brent>We've done all of them.
• 37:21
  > Justin>Yeah.
• 37:21
  > Brent>Since they started it. Because heaven Hill has been very kind to provide samples to us. Thank you guys very much. Can't do the show without you.
• 37:29
  > Brent>Um, but this is the best one.
• 37:31
  > Justin>They'Ve ever released, without a doubt. It's just nothing wrong with the other.
• 37:35
  > Harm>Ones, but this one is by far wrong with them. But once you've tasted this, you can't go back.
• 37:40
  > Brent>Yeah.
• 37:40
  > Justin>No, I'm like, I guess I'm gonna get rid of bourbon and go to wheat whiskey.
• 37:44
  > Harm>No, no, you can't do that.
• 37:45
  > Justin>I can't do that.
• 37:46
  > Maury>Liar, liar, pants on fire.
• 37:50
  > Brent>It's just hard to believe it's a wheat whiskey as big as it is. Usually with the wheat whiskey, they're softer, it's rounder. It's. It's got that flavor.
• 37:58
  > Brent>But this thing is like a. It's like getting hit in the face with a two by four.
• 38:01
  > Harm>The wheat whiskeys I tend to like are scotch wheat whiskeys, and those are very round and soft, uh, because they're much older.
• 38:08
  > Justin>But this is so good. I mean, when you talk about the wheat and rye, you know, the wheat is the soft. You know, like, the wheat bread is softer bread. The rye bread is the, uh.
• 38:17
  > Harm>Spicy.
• 38:18
  > Justin>Spicy. And this just comes with the flavor.
• 38:21
  > Justin>This is like, whoa, what happened? Who changed my week?
• 38:24
  > Harm>The only thing you said was cherry.
• 38:25
  > Justin>And vanilla, but it was amped up. I said vanilla more than once, though.
• 38:29
  > Harm>You said cherry twice? Yes. Okay.
• 38:31
  > Justin>Yeah.
• 38:32
  > Harm>Justin. More. You guys want to chime in for? We gotta hurry up.
• 38:35
  > Bob>Study of contradictions. Like military intelligence. Two things that just don't go together. But they do in this whiskey, Maury.
• 38:43
  > Maury>Wow.
• 38:43
  > Harm>It's called noxymoron.
• 38:46
  > Maury>Yeah. Beautiful whiskey. I agree. It's the best thing I've had from Bernheim. I loved it. I thought it was well made. It was delicious. I agree. It was not. I would not have guessed it was a wheat whiskey. Yeah.
• 38:57
  > Brent>No. In a million years, you. You could ask me. I could have sat here for a month trying to figure out what it is. And the last thing I would have picked would have been Burnham wheat whiskey.
• 39:06
  > Brent>Um, fantastic. So we're going to be giving the Bernheim Kentucky straight wheat whiskey barrel proof, a 124, a well deserved five set. Oh, my goodness.
• 39:19
  > Brent>So that brings up our next one, which is the larceny Kentucky straight bourbon whiskey, barrel proof, a 124 62.1% abv, 124.2 proof mash bill, 68 corn, 20 wheat and twelve malted barley.
• 39:36
  > Harm>Classic weeder. Although the other one's a wheat whiskey.
• 39:39
  > Brent>Yeah. Classic weeded bourbon. Nice color. Got a little glow around the edge.
• 39:46
  > Harm>Got great acid. You were taking.
• 39:48
  > Brent>Oh, is that why the ceiling stripping? Oh, okay.
• 39:51
  > Brent>It's got a nice glow to it.
• 39:53
  > Brent>Um, it's got a sweet nose, like honey, some flowers.
• 40:05
  > Harm>Honeysuckle. It's honeysuckle.
• 40:08
  > Harm>You're the southern boy. You should know that.
• 40:10
  > Brent>It's. Well, I've got down here honey candy, too, on, um, the palate.
• 40:15
  > Harm>Honey.
• 40:17
  > Brent>Mmm.
• 40:20
  > Brent>On the palate, it's a little bit different on the palate, I'm getting toffee, getting some tobacco notes, get a little bit of dried wood, um, little bit of oakiness to it, little bit of tannin, a little bit of that sort of dusty barn.
• 40:37
  > Brent>Again, different nose, different from palate. Nothing wrong with it, but just when.
• 40:41
  > Harm>You sip it sets you up for one thing, you delivers another.
• 40:44
  > Brent>Yeah, completely different, but well done.
• 40:46
  > Brent>I mean, tasty. Damn nice whiskey.
• 40:49
  > Harm>So the oak is very sweet on this.
• 40:51
  > Justin>Yeah. The palette on this one is so complex. This one here, and just everything. I mean, that oak, the vanilla, uh, tobacco, it's complex, but subtle.
• 41:01
  > Harm>It's not like a kick in the teeth. Like the stuff.
• 41:03
  > Brent>Not like the bernheim.
• 41:04
  > Justin>Yeah, exactly. The tannins, the leather, the butterscotch, the spices, the peppers, the clove.
• 41:10
  > Harm>I don't get any butterscotch. Where'd you get butterscotch? I'll give you the peppers and cloves.
• 41:13
  > Maury>Oh, there's butterscotch.
• 41:14
  > Harm>You get butterscotch, too?
• 41:15
  > Justin>Oh, yeah.
• 41:16
  > Maury>Yeah.
• 41:16
  > Harm>I miss m. It, um.
• 41:17
  > Justin>Oh, it's just, it really. So many flavors.
• 41:20
  > Harm>Finish on the finish. Okay.
• 41:21
  > Maury>Yeah.
• 41:21
  > Justin>Ah, there's so many flavors on this that you just. It's. It's impossible not to like.
• 41:27
  > Maury>I, uh.
• 41:28
  > Justin>I love it. Justin, how we doing over there?
• 41:30
  > Bob>Oh, uh, the larceny was amazing.
• 41:35
  > Harm>Again, another one. They should only make cast strength.
• 41:37
  > Bob>Classic nose on the palate. I got, like, mint, almond paste, wood finishes, long and woody. If you get it, get it.
• 41:48
  > Maury>I don't get it.
• 41:49
  > Justin>Get it.
• 41:50
  > Maury>Anyway, you know, I thought that this whiskey, when we first poured it was delicious, but it had an off balance note to me on the finish.
• 41:58
  > Maury>And yet with changed, it changed air.
• 42:01
  > Maury>I did not add anything, any water, but just air and let it sit.
• 42:04
  > Maury>It's. It's much improved. It's definitely much improved. I would definitely up, uh, my rating on this because it's just got everything you guys have said. It's got finesse, it's got style, it's got class.
• 42:18
  > Brent>It's like old leather chaps and a dusty barn. It's got.
• 42:24
  > Justin>You really feel like you're in the country with this one.
• 42:27
  > Brent>Now, I want you to stop and think about that. Have you ever seen chaps? Exactly. Yeah, that's.
• 42:32
  > Brent>That's a misnomer.
• 42:34
  > Maury>It's an oxymoron.
• 42:35
  > Harm>It's your oxymoron.
• 42:37
  > Brent>That's his.
• 42:37
  > Brent>That's what his wife calls him. That's her pet name. Oxymoron.
• 42:40
  > Justin>Well, she doesn't use oxy, though.
• 42:42
  > Brent>She does when she's around him, she'll have oxymoron.
• 42:46
  > Maury>She uses plenty of oxy.
• 42:48
  > Brent>She makes the pain go away just hanging out with him.
• 42:53
  > Justin>I thought that she said, I'm using oxymoron.
• 42:55
  > Brent>Yeah, that's what it is.
• 42:58
  > Harm>She's from Alabama.
• 42:59
  > Maury>Commas make all the difference. Yeah, commas kill Grandma.
• 43:02
  > Brent>Punctuation. Yeah.
• 43:04
  > Harm>Yeah. There's a really good book called each shoots and leaves. You put the comma out, there's a murder.
• 43:10
  > Harm>Otherwise, it's a panda.
• 43:13
  > Harm>Go ahead.
• 43:14
  > Brent>I don't get panda, but okay, whatever.
• 43:16
  > Harm>Shoots and leads. If you put a comma in there or two commas in there, if you've got a murder or you have a vegetarian, go ahead.
• 43:26
  > Maury>All right.
• 43:27
  > Brent>Anybody else have anything they want to add?
• 43:30
  > Harm>More commas give it a rating, man.
• 43:32
  > Brent>All right, so we're going to give the larceny, uh, Kentucky straight bourbon whiskey, barrel proof, a 124, a well deserved 570.
• 43:41
  > Harm>That went up for all of us. We originally settled on four.
• 43:44
  > Justin>You know, heaven Hill is doing it right. I have to tell you that, you know.
• 43:47
  > Brent>All right, so it brings us to our last one. We're going to have Justin tell us on that one.
• 43:50
  > Bob>So, last one we're going to talk about is Elijah Craig, Kentucky straight bourbon whiskey, a 124. It's a beautiful 59.5% alcohol by volume, or 119 proof. It's 78% corn, 12% maltese barley, 10% rye. And it's age ten years and nine months.
• 44:11
  > Harm>I am m very aroused.
• 44:15
  > Bob>So the colors like light, uh, brown on the nose. I got raisins and cream and vanilla on the palate.
• 44:27
  > Justin>Why am I agreeing with him?
• 44:29
  > Harm>Do you get raisins and vanilla.
• 44:30
  > Justin>Big vanilla.
• 44:31
  > Bob>Uh, big, bold, classic, uh, bourbon notes. Vanilla, bourbon, oak. And the finish is long, mostly mid palate. And it's just a beautiful expression. I don't. They've made different, but they have it made better.
• 44:51
  > Justin>Well, yeah. This one here, it's easy to. It's. I mean, they've three a year. Could. They come out and stuff. And so a lot of people chase after the different ones. And last year, c 123. I think when he went crazy, everyone went crazy for that one. This one, not, uh, quite as up there as that one, but, you know, head and shoulders above, you know, so many other bourbons and stuff. It's just. It's. And the other thing I like what they're doing is they're also doing a lot of, um, store picks with these barrel proofs.
• 45:23
  > Harm>They finally started doing that a few years ago. Before that, they made store picks, always were 94 proof.
• 45:29
  > Justin>Right. And. And now they're. Now they're doing that. You can grab some of these store picks, or you can grab one of these. You're not gonna go wrong either way.
• 45:36
  > Bob>I would pair this with pork fried rice or japanese sweet.
• 45:40
  > Harm>I just have to say my store pick fixing to be in fine spirits, named by my wife. You have to take your shoes off. Is head and shoulders better than this?
• 45:49
  > Harm>But it was a single barrel, and we're sold out, so it doesn't matter. You can't get anymore. So if you can find this, get this.
• 45:56
  > Brent>So mine was better, but it's completely unprovable.
• 45:58
  > Harm>Oh, uh, interesting. I have an open bottle at home. I will share with you.
• 46:01
  > Brent>Interesting.
• 46:02
  > Harm>I will share with you.
• 46:03
  > Maury>Why don't you bring it?
• 46:04
  > Harm>We can. I'll bring. I'm bringing next time.
• 46:07
  > Maury>I meant today.
• 46:07
  > Harm>There's one bottle left. There's literally one bottle left, and that's in my house.
• 46:11
  > Maury>That's shocking.
• 46:14
  > Justin>What do you say?
• 46:15
  > Bob>Let it move without a release party.
• 46:17
  > Harm>Yeah, but see, it's always.
• 46:20
  > Harm>Store picks are usually beat the mass production pics because they have to blend.
• 46:25
  > Maury>They always be not always picking. Yeah, there's somebody who's in touch with reality.
• 46:31
  > Bob>Pick the ones that are bad, go to Miami, and they buy them.
• 46:34
  > Maury>I tell my, my friends and my listeners that a store pick in general, unless you've got an idiot, picking is always going to be at least as good, if not better.
• 46:43
  > Harm>Yeah.
• 46:46
  > Bob>I'm telling the truth.
• 46:49
  > Harm>They've gotten better in Miami anyway. Um, yeah, store picks. It's an unfair advantage, because we're picking a single barrel, sometimes two barrels. But, um, these guys have to blend a bunch of barrels to make a nationwide release. Correct. And this is still fantastic.
• 47:04
  > Harm>So just get this.
• 47:05
  > Maury>Uh, they did a great job with it.
• 47:07
  > Justin>Yes.
• 47:08
  > Maury>No question, Bob.
• 47:11
  > Brent>I think it's delicious. It's classic Elijah Craig barrel proof.
• 47:15
  > Harm>And it doesn't taste like this proof.
• 47:17
  > Brent>No, no.
• 47:18
  > Maury>It's smooth and easy drinking. It drinks below its weight class.
• 47:21
  > Harm>Did anybody put water in it?
• 47:23
  > Maury>No.
• 47:23
  > Brent>No.
• 47:23
  > Justin>Why?
• 47:24
  > Harm>Why do you need.
• 47:26
  > Bob>It was good the way it was.
• 47:27
  > Harm>But I'm gonna try with water. Why the hell not?
• 47:30
  > Justin>Why not? I'm gonna try. Give it a little.
• 47:31
  > Brent>Have I had better ones? Yeah, if I had a ones that were not as good, I think so.
• 47:36
  > Justin>Yeah.
• 47:37
  > Brent>I mean, but it's.
• 47:38
  > Justin>It's good.
• 47:39
  > Brent>I mean, this is right down the plane. Uh, this is a classic Elijah Craig water.
• 47:44
  > Harm>It's cake batter and golden syrup.
• 47:47
  > Brent>Okay.
• 47:48
  > Harm>It is good. You know that golden carrot syrup you get the. Yeah, there's put on their pancakes.
• 47:54
  > Justin>You know, this I have to say, when you add the water that you.
• 47:58
  > Harm>Know, oh, it's better with water.
• 48:00
  > Justin>See, 120.
• 48:01
  > Maury>It's better with water.
• 48:03
  > Justin>See, 123. Looks more obtainable now, you know.
• 48:06
  > Harm>Yeah, there you go.
• 48:07
  > Maury>This is better with water. But that illustrates my point. The water is not just to proof it down. Water is to open up flavor.
• 48:14
  > Harm>This is candy coming out here.
• 48:16
  > Maury>Okay, but you're saying we didn't need water. It was only 119, but it drinks light. But the fact is that the water still opened up the flavors.
• 48:23
  > Harm>Yeah.
• 48:23
  > Maury>So water has two purposes. If it's too hot, it proofs it down, but it can open up the flavor even on an 80 or 90 or 100 proof whiskey.
• 48:32
  > Maury>Always a good idea to try a few drops of water.
• 48:35
  > Brent>I think we had this conversation ten minutes ago.
• 48:39
  > Bob>Uh, we're in a loop.
• 48:40
  > Brent>Well, we're gonna give the Elijah Craig Kentucky straight bourbon whiskey, a 124, a well deserved forceps.
• 48:48
  > Maury>That's classified.
• 48:50
  > Brent>Well, that's all the time we have for today. God knows we couldn't fit any more in. Uh, I wish we could.
• 48:57
  > Brent>So want to thank our hosts for joining us. Thank you, Brent.
• 49:02
  > Justin>Thanks for making me suffer. It's terrible for you, I know that. Terrible, terrible, terrible, terrible, terrible. At least it wasn't scotch.
• 49:12
  > Brent>Thank you, Maury.
• 49:14
  > Maury>Thank you. Another amazing day in the basement. I'm sorry I had to suffer watching Brent with no pants.
• 49:19
  > Brent>Well, that's every show.
• 49:20
  > Harm>That's every bourbon show. He takes his pants off. It's.
• 49:23
  > Maury>We don't want to explain that he's.
• 49:24
  > Brent>Banned from several counties in Kentucky. Thank you, Justin.
• 49:27
  > Bob>Oh, thank you very much. Much better than watching the dolphins lose.
• 49:31
  > Brent>Yeah.
• 49:31
  > Justin>Appreciate it. Thank you, Harm.
• 49:33
  > Harm>Thank you, Bob. I enjoyed it, even though it was a bourbon show. Thank you.
• 49:37
  > Brent>Well, this is made, man. Bob, thank you for joining us. Remember, M life is too short to drink bad whiskey. And fortunately, on this episode, we didn't have to.
• 49:47
  > Announcer>We hope you enjoyed this episode. If youre listening to us online, do yourself a favor and tap, just tap it in the subscribe button.
• 49:56
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• 49:59
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• 50:57
  > Announcer>This has been a 110 hand production of, uh, sip suds and smokes, a program devoted to the appreciation of some of the finer slices of life from the dewenous in the basement studios. Your host, the good old boys. We'll see you all next time.