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Who's driving this sunken vessel · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sip, suds and smokes.
• 0:03
  > Harm>I am excited to be in the basement today. It's a scotch show, uh, baby.
• 0:07
  > Brent>Yeah, me too. Hell with these idiots.
• 0:09
  > Brent>So our sip segments are about wine, distilled spirits, tea, coffee, and anything else you can sip. And here are the whiskies we're going to discuss today. We have The Daft Mill 2010 Cast Strength.
• 0:21
  > Harm>Woohoo.
• 0:22
  > Brent>We have Compass Box, Metropolis, Compass Box Art and decadence, Compass Box Delos, Compass Box Celestial, and Compass Box Ultramarine.
• 0:33
  > Maury>Compass Box is a company that is well known to fans of our show. Founded in 2000 by John Glaser, Compass Box is one of the most innovative whiskey blenders in the world, sourcing casks from different distilleries and using the blender's art to come out with a unique and superior product.
• 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, uh, is. It sips, suds and smokes with your smoke and host the good old boys.
• 1:49
  > Announcer>And now it's sipping.
• 1:58
  > Brent>Hey, it's sipping time again. Welcome to this sips episode where everything good in life is worth discussing.
• 2:04
  > Harm>Are we already on the air?
• 2:05
  > Brent>No, man.
• 2:07
  > Harm>I thought you jumped the gun, man.
• 2:08
  > Brent>No, we're not on the air.
• 2:10
  > Harm>No, I mean, everything good in life is worth discussing.
• 2:13
  > Harm>Except we never.
• 2:14
  > Brent>If we were on the air, then you'd have to put your pants back on.
• 2:16
  > Harm>Yeah. So now Brent's the one with no pants.
• 2:19
  > Brent>Well, he doesn't own pants.
• 2:22
  > Justin>Scottish.
• 2:24
  > Harm>Yeah, we're, um, the best thing on it.
• 2:27
  > Brent>Yeah, we're the best on at 2am in Kazakhstan. So. Yeah, maybe.
• 2:33
  > Justin>Maybe no Outlander reruns are on.
• 2:36
  > Justin>Well, they kind of got rid of, I mean, the reruns after the first season. It's kind of like, uh, you know, no more sex scenes.
• 2:43
  > Brent>I think they just keep playing Borat over and over on a loop.
• 2:46
  > Justin>Yeah. Oh, that would be good, wouldn't it? That would be good. I. We could.
• 2:51
  > Bob>I'd rather we could listen to this show.
• 2:54
  > Brent>Yeah.
• 2:55
  > Harm>Things like that.
• 2:55
  > Bob>Yeah, well, it's mean.
• 2:57
  > Harm>Yeah. It's like people who come into my store and say, yeah, I haven't seen you lately because I've been cutting down on my drinking. That's just insulting.
• 3:05
  > Harm>I mean, I care about your health, but you don't give up drinking when.
• 3:08
  > Brent>You want them to tell the truth. Uh, we're not coming in because I can't stand.
• 3:11
  > Harm>You know, they come back for Me, baby.
• 3:14
  > Brent>Oh, sure. They keep telling you.
• 3:16
  > Harm>So do the express. The intro. We've gone off the rails again.
• 3:18
  > Brent>Yeah, exactly. This is made man Bob. And joining me today, our made man Brent.
• 3:22
  > Justin>Pleasure to be here. Even though it's a Scottish episode and made man Mori.
• 3:27
  > Maury>I wore my thigh high wellies today because I got a feeling we'll be wading in it deep.
• 3:33
  > Brent>And good old boy Justin.
• 3:35
  > Maury>It's a pleasure to be here, Bob.
• 3:38
  > Harm>That was a weird accent that was off.
• 3:41
  > Brent>And good old boy Harm.
• 3:42
  > Harm>Thanks for having me, Bob. I am excited to be in the basement today.
• 3:45
  > Harm>It's a scotch show, baby.
• 3:47
  > Brent>Yeah, me too. Hell with these idiots.
• 3:49
  > Brent>So our sip segments are about wine, distilled spirits, tea, coffee, and anything else you can sip. And here are the whiskeys we're going to discuss today. We have the Daft Mill 2010 cast strength. We have Compass box Metropolis, Compass box, Art and decadence, Compass box Delos, Compass box celestial, and Compass box ultramarine.
• 4:14
  > Harm>Nice. We, uh, could have done a takeover show. We have more compass box. Hey, guys at Compass box, Send us six whiskeys next time.
• 4:20
  > Brent>Yeah, what are you gonna do? I had 5.
• 4:22
  > Harm>48.
• 4:22
  > Maury>We normally do 8.
• 4:23
  > Harm>Well, we can change the format. We. We're doing more commercials now.
• 4:27
  > Brent>All right, so we're gonna give you our SIPs ratings along with our signature sounds.
• 4:33
  > Harm>I'm gonna start with, uh. We're gonna go around Robin today. So I'm.
• 4:36
  > Harm>All right. Best Scottish accent.
• 4:38
  > Justin>Scottish accent. Yes.
• 4:39
  > Harm>All right. Give me a glass of water to wash out my mouth.
• 4:45
  > Harm>There's Indians in Scotland.
• 4:47
  > Brent>Who do you think's making the curry?
• 4:49
  > Harm>Yeah. Yeah, Bob, your turn.
• 4:53
  > Brent>All right, Two sips.
• 4:55
  > Brent>Nice. What else you have from southern Scotland?
• 5:00
  > Julianna>Well, isn't that nice?
• 5:04
  > Justin>Three sips. M. Interesting. What is this again?
• 5:09
  > Brent>Wait, what the.
• 5:12
  > Bob>The leprechaun invaded Scotland.
• 5:16
  > Brent>All I know is I'm holding really tightly onto my lucky charms right now.
• 5:22
  > Maury>What did you say three?
• 5:24
  > Brent>Yes, you're Four.
• 5:25
  > Maury>Four.
• 5:25
  > Harm>You're on four.
• 5:26
  > Maury>Four sips. Let's keep this one a secret to ourselves. Pour me another.
• 5:32
  > Brent>Sounds like he's from Jersey. Sounds like Rocky on. On value.
• 5:36
  > Harm>Is it Philly? Okay. Okay. Justin Brigham. Bring it home, Justin.
• 5:40
  > Bob>Five sips.
• 5:41
  > Brent>Oh, my.
• 5:42
  > Maury>Miss Money. Penny. I was trying to wear anything. Could be this good.
• 5:46
  > Harm>Yeah.
• 5:46
  > Brent>Oh, my goodness.
• 5:48
  > Harm>You cheated by bringing money Penny.
• 5:52
  > Brent>That was pretty weak.
• 5:54
  > Maury>Yes, I would have been.
• 5:55
  > Brent>I mean, that was pretty damn weak. I mean, he's done.
• 5:59
  > Harm>He's done better spotters. What are we thinking, though?
• 6:01
  > Brent>All right, well, Brent, toast better first. Whiskey.
• 6:04
  > Justin>Thanks.
• 6:04
  > Harm>Bob.
• 6:04
  > Justin>The first whiskey we have is, uh, daft mill 2010 cast strength. This is 58.7 ABV 117.4 proof. It's aged in 15. First fill ex bourbon cask. It's distilled between January and July 2010 at, uh, 2400 bottles output.
• 6:23
  > Harm>This is a 12 year old.
• 6:25
  > Maury>I think it's really important. It's actually 13. It was bottled in 2023. That would be an important tidbit, but.
• 6:30
  > Harm>And it's actually 12 years though. It's, it's, it's been. They count the m. Number of months.
• 6:35
  > Justin>Yeah. So. So Death Mill is a family farm owned and operated by the brothers Francis and Ian Colbert. Their main enterprises are growing cereals, mainly barley, rearing cat beef cattle and growing potatoes. So in June 2003, the family applied for planning permission to convert the old mill buildings into a distillery. It took most of 2005, 2004 and 2005 to repair the buildings and install all the equipment. By St. Andrew's Day, 2005, when they received their license from Her Majesty's Revenue and Customs, they began distilling. In this story, they used the barley from the farm and the water from their own artesian well. The spent grains from distilling are used to feed the farm's cattle. The leftover liquid from the distillate distillation is stored in a large tank on the farm, then sprayed onto the grass or barley stubble as fertilizer. The warm water that was used to cool the stills is either kept to be used for the next mash or is pumped into the duck pond where any heat is lost. It also helps stop the pond from freezing over in the winter. The distillery operates on a seasonal basis around the farming calendar. Daft Mill began distilling in 2005 and did not release their first product until 2018.
• 7:52
  > Harm>Nice. Yeah, I mean, I got my first daff mill in Florida, uh, in 2022.
• 7:58
  > Justin>Yeah. So the color on this really light straw, really light color on this. But on the nose I get, I get floral and a little bit of banana bread. Mostly banana bread on this.
• 8:10
  > Harm>No.
• 8:11
  > Justin>Oh, yeah.
• 8:11
  > Harm>So wrong. Go ahead.
• 8:12
  > Justin>On the palate.
• 8:13
  > Harm>I'll correct you later.
• 8:13
  > Justin>On the palate, it's a nice oily palate.
• 8:16
  > Brent>Butter.
• 8:17
  > Justin>Ah, White pepper pops out the banana bread. It's just a nice, clean, crisp palette on this. It's, um, it's very refreshing. Um, nice finish.
• 8:28
  > Justin>It's very enjoyable. You know, for a bourbon guy, this is probably the one that I would pick out to Enjoy for the day.
• 8:34
  > Harm>This is definitely a bourbon, guys. Uh, scotch. You're right, yeah.
• 8:38
  > Justin>Uh, Justin, what do you think about this?
• 8:41
  > Bob>So the nose was like malty sweet. Pretty standard for scotch nose kind of reminded me of Speyside, but it's got a little spicier than it normally would be.
• 8:53
  > Harm>This is a lowland, but yeah, I understand why you're saying Speyside.
• 8:55
  > Bob>The palate was sweet, malty, and a little grassy and the finish was light. I thought it was pleasant. What'd you think, Maury?
• 9:04
  > Maury>I couldn't agree with you more, Justin. I know it's a rarity, but I thought it was pleasant. Nice, easy drinking. Could definitely hang out almost anywhere. Doing anything, sipping on it all day. Little highball, little sparkle and an ice cube.
• 9:19
  > Harm>Oh, highball would be perfect with this.
• 9:21
  > Maury>This would be a perfect highball.
• 9:22
  > Harm>It's expensive highball, though.
• 9:24
  > Maury>Well, it's not cheap. But you know, listen, they're farm to glass. They're doing it the right way. They've done a really amazing job. Uh, this is, you know, one of.
• 9:32
  > Brent>Their early, uh, and they're turning up properly aged whiskeys. They're not turning out.
• 9:38
  > Harm>They didn't screw up because they're making money as farmers.
• 9:40
  > Brent>Yeah.
• 9:40
  > Bob>Ah.
• 9:40
  > Brent>Uh, so they're able to hold on.
• 9:42
  > Bob>To it 12 years.
• 9:44
  > Harm>Right. So the first release in Florida that was available was the 9 year old DAFF Mill and was absolutely stunning. This is a pale gold color and I got sweet red apples on the nose. And Brent, I said you were wrong on the banana bread. I don't know what it is. It's maybe the power suggestion or because I had a couple drops of water. Definitely it's the banana bread. You're right. I was gonna say you were wrong, but added water to it. I got the banana bread.
• 10:08
  > Maury>All right, I'm add the water, but I didn't get any banana or banana bread.
• 10:11
  > Harm>Sweet red apple, grapes, plums, banana bread. And on a palate with the water, especially the banana bread with the walnuts, you got the nuts in there and you got chocolate and you got great, like spice, uh, at the finish.
• 10:26
  > Maury>That's my favorite way to have banana bread. But I just put walnuts and banana bread. Yeah, I love it.
• 10:31
  > Harm>You get the walnut, I'm telling you.
• 10:33
  > Maury>But I'm not getting any of that.
• 10:35
  > Harm>You are so broken. Worry.
• 10:36
  > Maury>Just broken.
• 10:37
  > Harm>Apparently I am, um, sweet and gorgeous and that nuttiness, it's coming out. And the. Justin, you said it was a light finish. I just got medium to medium long.
• 10:47
  > Bob>Water, added water Finish.
• 10:50
  > Harm>What do you think?
• 10:50
  > Brent>The water was huge. If you grab.
• 10:53
  > Harm>If you get 117.4 proof, it's cast strength.
• 10:56
  > Brent>Yeah.
• 10:56
  > Harm>Add a little water to open it up.
• 10:58
  > Maury>I've added the water. I'm still not getting the banana.
• 11:00
  > Justin>Yeah, big, big, big difference.
• 11:02
  > Harm>No, no, it's not fresh banana. It's banana bread. It's the nuttiness. It's the bread.
• 11:06
  > Maury>It's really good.
• 11:07
  > Harm>Sweetness.
• 11:08
  > Brent>Delicious sweet Harms.
• 11:10
  > Bob>Craving carbs.
• 11:11
  > Harm>I am craving apples.
• 11:13
  > Maury>Your sugar is spiking, Harm.
• 11:16
  > Brent>And the water on this one, usually the water.
• 11:19
  > Brent>We always preach to add water and sometimes it helps and sometimes it doesn't do anything.
• 11:23
  > Harm>It's not. If you own the bottle. It's not going to hurt to add water if you're a swarm, you know, really.
• 11:28
  > Brent>It opened it up for me big time. I mean it.
• 11:31
  > Brent>I already liked it before, but after adding water though.
• 11:34
  > Brent>Yeah, the palate just almost exploded.
• 11:36
  > Harm>There's a reason why it's expensive. Like Marty said, grain to glass, the whole thing. Oh, uh, yeah.
• 11:42
  > Brent>Absolutely delicious. From a farm producer, which is awesome. Which is. This is great. Like Maury said, they're doing it the right way. So we're going to be giving The Daft Mill 2010 cast strength an extremely well deserved four sips.
• 11:54
  > Harm>That's classified.
• 11:56
  > Brent>We'll be back.
• 12:03
  > Julianna>Rolling clouds and crashing surface Iridescent dunes Reflecting by the light of the rising glowing moon Seashore mesmerizing night breeze hypnotizing uh.
• 12:25
  > Julianna>We've come across these back roads none too soon look to the left, to the right Keep your eyes on the road, my darling Wondering if we're only passing through open roads and open windows My hand is yours forever sweet love Our eyes ahead on this back row hey.
• 13:00
  > Brent>And we're back. We just finished talking about the delicious daft mill 2010 cast drinks. So we're going to go to our next whiskey and we're going to have Maury tell us about that.
• 13:08
  > Maury>Thank you, Bob. Compass Box is a company that is well known to fans of our show. Founded in 2000 by John Glaser, a former marketing director at Johnnie Walker, Compass Box is one of the most innovative whiskey blenders in the world, sourcing casks from different distilleries and using the blender's art to come out with a unique and superior product. Rather than handcuff themselves by strictly adhering to old ways, Compass Box has made a name for themselves through creative creativity, innovation and occasionally a little irreverence in their quest to make blends cool again.
• 13:51
  > Maury>After 23 years at the helm, John Glaser retired and turned the reins over to current blending team headed up by James Saxon, who has been a whiskey maker at Compass box since 2019. The first whiskey is the Compass Box Metropolis. It's 49 ABV or 98 proof natural color, non chill filtered. It is a limited edition of 5,910 bottles.
• 14:21
  > Maury>The third released in the extinct blends quartet.
• 14:27
  > Maury>Metropolis uses some of their rarest and most mature stocks. It centers around nutty and biscuity single malt from the Aberlore distillery. Aged in recharred American oak barrels.
• 14:41
  > Maury>This is supported by citrusy and vanilla accented single malt from the Milton Duff distillery. A blended grain parcel and a hint of herbal smoke courtesy of malt whiskey from Bowmore distillery complete the complex recipe. The color of this whiskey is a very pale straw on the nose.
• 15:02
  > Harm>There are no pale straw. It's just straw. Dude. Pale straw is sauvignon blanc. It's got more color.
• 15:08
  > Maury>Okay. It's a day old straw, uh, a little bit of honey vanilla fudge, hint of apricot and fresh fig on the nose.
• 15:18
  > Harm>Oh, yeah.
• 15:22
  > Maury>The palette has a really nice viscosity. It's rich, it's complex. There's definitely a hints of, of a little smoke and woodiness on the palate and then it just sort of lingers on medium to long. It just sort of dances on your palate and eventually fades off. It's a very interesting whiskey. Um, pleasant, light, easy drinking and has lots of different layers to it. What'd you think, Justin?
• 15:48
  > Bob>So on the nose it was malty light note, like a mild chocolate really.
• 15:54
  > Harm>It's uh, not whoppers though. A little bit of prunes, not enough chocolate.
• 15:58
  > Bob>Slightly smoky on the palate. It was really, uh, delicious. It was fruity, chocolatey.
• 16:08
  > Bob>Uh, the smokiness on this was not on the palate, but it was on the finish. It was a little salty too.
• 16:16
  > Bob>And, uh, water didn't change it too much for me. What did you think, Brent?
• 16:20
  > Justin>Yeah, See, so for this one, I kind of thought I was in the Hawaiian island, so I had that. I had that. You know, the pineapple and the, uh, other fruits just kind of seemed like I was taken off to an island and then it got ruined to me by the smoke. I love it. No, because, because I just thought that. I thought that the smoke.
• 16:38
  > Harm>Different taste.
• 16:39
  > Justin>No, that. I didn't think the smoke had to be there. I think that it kind of distracts from. From what this could have been. The beautiful fruitiness for what it could have been. I think, uh, you know, I think maybe they, you know, it's just. It's almost like they added the smoke just to have another. Another texture or layer to it. And I don't think it needed it.
• 16:57
  > Harm>Well, that's because you're a bourbon guy. And, you know, I, I regularly make fun of bourbon guys when they come into my store. I sell them bourbon. I still, I'll still sell you bourbon, but, uh, let me say, I freaking love this whiskey, dude. This is because I love that smoke with the sweet. The sweet. You. You hit it on the head with the pineapple.
• 17:16
  > Brent>Right?
• 17:16
  > Harm>And the tropical notes. Uh, Maury, you said apricot. Or did you say maybe it's off the air, but so vanilla. Uh, pineapple, apricot. The fruit is all there. But there's hints of smoke on the nose. But on the palace, when the smoke really hits.
• 17:31
  > Justin>Right.
• 17:31
  > Harm>I love that texture. I love that whole flavor.
• 17:33
  > Justin>I just love everything about it. Except that I didn't think it needed.
• 17:36
  > Justin>You don't need.
• 17:37
  > Harm>You don't want.
• 17:37
  > Justin>I don't need that smoke on this one.
• 17:39
  > Harm>I want the smoke. I just absolutely like that. Bob, what do you think?
• 17:42
  > Brent>I don't think you could have the pineapple without the smoke because I'm pretty sure that pineapple's coming from the Be More.
• 17:47
  > Harm>Oh, you're right. I didn't think about that. The Aberlauer is bringing the. The other fruits in. The pineapple is coming from. Be More also brings in violets.
• 17:56
  > Bob>Buchanan's pineapple. But someone finished it with smoke.
• 18:00
  > Harm>Well, it's just an abomination.
• 18:02
  > Brent>Yeah, a lot of. I mean, a lot of Iowa whiskeys have that pineapple, so you're not going to get that without putting in something.
• 18:08
  > Harm>Ardbeg is another famous one for their 19 year old is like roasted.
• 18:12
  > Maury>Like.
• 18:12
  > Harm>Have you roasted pineapple on a Grill? Yeah, that's 19.
• 18:16
  > Brent>Uh, I absolutely love this.
• 18:19
  > Brent>The pineapple is there.
• 18:22
  > Brent>It doesn't knock you over with the smoke on the nose at all.
• 18:26
  > Harm>No, it's just a hint on the. You know, I'm getting less hints of like. Well, you said butter.
• 18:32
  > Harm>Somebody said butter.
• 18:33
  > Bob>Brent, uh, did.
• 18:34
  > Harm>Right?
• 18:34
  > Brent>Yeah, but, but the, the tropical fruity, the pineapple is still there on the palate.
• 18:41
  > Brent>Raisins and just a nice, just a touch of smoke. Just enough to let you know it's there. Not anything to hit you over the head.
• 18:50
  > Brent>Um, delicious.
• 18:51
  > Justin>The smoke doesn't hit you over the head. I just don't think.
• 18:54
  > Harm>Did you add water or no.
• 18:55
  > Justin>Yeah, I did add water to it. Yeah.
• 18:56
  > Harm>And that brought more smoke. Or more.
• 18:59
  > Justin>It was all the Brent.
• 19:00
  > Brent>Yeah.
• 19:00
  > Justin>I don't think it changed. I don't think it changed it at all for me, but I just think it didn't need the smoke on this one. It was. I would have enjoyed it much more if I didn't have that smokiness. And you guys enjoyed it more because of this.
• 19:09
  > Harm>We like. We like smoke. Yeah.
• 19:11
  > Justin>Right, Right. So, I mean, it's. It's two different views on it of what you like, though.
• 19:15
  > Brent>Well, we're going to be giving the, uh, Compass Box Metropolis, uh, three sips.
• 19:21
  > Harm>Because you guys weighed it down.
• 19:23
  > Bob>Uh-huh.
• 19:24
  > Harm>Weighed it down, totally.
• 19:25
  > Brent>All right, so take us to our next one Arm.
• 19:27
  > Harm>Oh, thanks, Bob. Compass Box Art Index. Art and decadence is 49 ABV, 98 proof, no color added. Uh, they do light filtration, non show, uh, non show filtered.
• 19:42
  > Harm>It's, uh, a limited edition of 9,000, 496 bottles.
• 19:46
  > Maury>It's a lot of bottles.
• 19:47
  > Harm>Almost 10,000 bottles. I mean, you can still call that limited edition in Scotland, but that wouldn't be for bourbon.
• 19:53
  > Harm>Yeah, but Scotch has a bigger range, so, uh, the Art Index is built on malt whiskey from the Balmainic distillery, finished separately for almost a year in not one, but three different ex wine casks. Madeira, Sauternes, and Marsala, which I freaking love all these casks. Uh, to this base, they added malt whiskey from the Linkwood distillery aged in Palo Cortado sherry season butts malt whiskey from the Glenmurray distillery finished in Oloroso sherry season butts and, um, grain whiskey from the now closed Port Dundas distillery, which adds silk and gloss. The color is.
• 20:32
  > Maury>The description is just, like, unbelievable.
• 20:35
  > Harm>I know Maury is a bigger Compass Box fan than me, but we disagreed. We tasted. We always taste before the show. Obviously, we take our notes, but we disagree on these whiskeys.
• 20:44
  > Harm>Maury's not as impressed as I am.
• 20:46
  > Maury>I love the old Compass Box.
• 20:48
  > Harm>Yeah, I think James is doing a good job too, dude. So the color here is a beautiful beaten copper. The nose is just so rich with fruit and butterscotch and wine notes. This is all here. There's, uh, toffee, there's banana, there's apples.
• 21:08
  > Harm>There's that grassy note from the, uh, Linkwood, uh, which is also sweet. This total butterscotch bomb. And on the palate, dried fruit, lots of vanilla, um, tons of spice, but, like, sweet spices like cardamom and cinnamon and. Oh, God, I Just can't stop smelling this. The butterscotch is rich and ripe. And there's apricot, there's apple. There's so much going on. And the finish is long. I freaking love this. And Maury, tell me why you hated it.
• 21:40
  > Maury>No, I didn't hate it, actually. What I want to say is I'm coming to see a lot of what you just said. It just took a long time to open up. When I poured it out of the bottle, it had none of those notes. And now, I hate to admit it, you might actually be right on most of the things you've said. A lot of those notes have jumped out of the glass. Now that it's had an hour to.
• 22:05
  > Harm>Sit in a glass, it didn't need the whole hour.
• 22:07
  > Maury>The average American is not going to wait an hour. They want to drink it the minute they pour it.
• 22:12
  > Justin>Don't care.
• 22:13
  > Brent>Make them wait.
• 22:15
  > Harm>Brent, what do you think?
• 22:16
  > Justin>I thought there was too much going on.
• 22:20
  > Justin>No, I mean, right? I mean, I thought there was too many. Too much going on with it. It was, uh. It had too many finishes.
• 22:25
  > Justin>There was.
• 22:26
  > Harm>I think Brett's a simple man. He needs his corn.
• 22:30
  > Justin>No, I mean, I see where you get those, but that's. They just didn't work for me.
• 22:33
  > Maury>He's Corn Fred from the Midwest. That's right.
• 22:37
  > Brent>Is that all you got?
• 22:38
  > Justin>That's what I got. I didn't want to say anything, you know, more about it. Go ahead.
• 22:42
  > Brent>No flavors, no nothing that you pulled out of it. Nothing out of the nose in particular that you liked or didn't like?
• 22:47
  > Justin>I like the raisins the most like the raisins.
• 22:49
  > Bob>I like big butts. I cannot lie. I've heard that.
• 22:52
  > Harm>Big sherry butts.
• 23:03
  > Julianna>Rolling clouds and crashing surf. Iridescent dunes reflecting by the light, uh, of the rising glowing moon.
• 23:19
  > Julianna>Seashore. Mesmerizing night breeze. Hypnotizing.
• 23:24
  > Brent>Uh.
• 23:25
  > Julianna>We've come across these back roads none too soon.
• 23:33
  > Julianna>Look to the left, to the right.
• 23:36
  > Julianna>Uh, keep your eyes on the road, my darling. Wondering if we're only passing through open roads and open windows. My hand is yours forever sweet love. Our eyes ahead on this back road.
• 23:59
  > Brent>Hey. And we're back. And we're just finishing up our thoughts on the compass box art and decadence. Um, I'm. I'm with Harm. I think this is one of the best things I've had, and I can't remember how long. Um, I mean, it's got a beautiful color to it, really. Just. Just a lovely hue.
• 24:18
  > Bob>Killed it.
• 24:21
  > Harm>He's the one who's complaining.
• 24:24
  > Justin>They killed it. You see? What? There wasn't anything left.
• 24:28
  > Brent>But the butterscotch on this is huge.
• 24:31
  > Justin>See, uh, I didn't get the butterscotch. I think that's a. I think that's a major thing for me is I didn't get butterscotch.
• 24:37
  > Harm>Is your glass clean?
• 24:38
  > Brent>Here's my custard.
• 24:40
  > Harm>Butterscotch baby.
• 24:41
  > Justin>Uh, I guess maybe I didn't pour enough in my glass and you guys.
• 24:45
  > Harm>I was a pig. I'm sorry.
• 24:46
  > Justin>Yeah, yeah.
• 24:47
  > Brent>I mean, just absolutely delicious and on the palate.
• 24:51
  > Brent>Mhm.
• 24:56
  > Brent>Raisins and chocolate.
• 24:59
  > Brent>Yeah, like. Like a dried fruit medley.
• 25:02
  > Brent>Almost like a. It's like a Christmas fruitcake.
• 25:04
  > Harm>It's not that sweet. And it's not.
• 25:06
  > Brent>No, not sweet.
• 25:07
  > Harm>Fruits.
• 25:07
  > Brent>No, not sweet. Some of the same fruits that dried fruity.
• 25:11
  > Justin>It is like a fruitcake. And I'm not a big fruit.
• 25:13
  > Harm>No, you guys are wrong. This is not the fruitcake. Whiskey, uh, whatever you get, what you get. It's all subjective. I understand that, but you're still wrong.
• 25:23
  > Brent>Well, it's because your mother never let you at Christmas because she hated you.
• 25:27
  > Harm>Love me.
• 25:27
  > Brent>Exactly. So.
• 25:29
  > Justin>Hey, she fed you with a sling.
• 25:31
  > Maury>I know his mother. Yeah, she's a good woman.
• 25:33
  > Brent>And she still doesn't like him.
• 25:34
  > Harm>That's why she has good taste.
• 25:35
  > Brent>Yeah, she still doesn't like him though.
• 25:36
  > Harm>She knew about him. Give me love.
• 25:40
  > Brent>Absolutely delicious. So we're gonna give the uh, Compass box. Art and decadence are well deserved.
• 25:47
  > Harm>Forceps under protest. You guys keep weighing these down.
• 25:51
  > Maury>Mhm.
• 25:51
  > Brent>All right, Justin, tell us about our next one.
• 25:54
  > Bob>So now we get to talk about Compass Box.
• 25:57
  > Bob>Delos 49 alcohol by volume. It says it's 98 proof. I guess that's the math. Natural colored non chill filter.
• 26:07
  > Brent>Multiplied by two.
• 26:08
  > Bob>Limited edition of 5520 bottles.
• 26:13
  > Harm>I guess.
• 26:14
  > Bob>Minus the one we got. The second release in the extinct blends quartet.
• 26:19
  > Maury>Hey, we didn't get a full bottle.
• 26:21
  > Harm>Yeah, we only got small bottles.
• 26:22
  > Bob>If we can pretend it's big. Delos was created with.
• 26:25
  > Harm>Just like your wife.
• 26:27
  > Bob>That's exactly.
• 26:28
  > Harm>She pretends.
• 26:29
  > Bob>Well, exactly. Thank God she can pretend. Delos was created with malt whiskeys from the Glen Elgin Imperial and Milton Duff distilleries. All from American oak barrels bring enticing exotic fruit and vanilla notes while lush and fragrant grain whiskey preserves the delicate mouthfeel that was Aslia's Asylum hallmark. So it was a light color.
• 26:57
  > Maury>Asylum was one of their first original releases.
• 27:01
  > Harm>Yeah, back in the day.
• 27:02
  > Justin>Right.
• 27:02
  > Bob>Out of the bottle. I got a. Got a wet T shirt and the washing machine too long. But that faded off over time.
• 27:11
  > Harm>Now, that depends on what detergent and what fabric.
• 27:14
  > Maury>Spring break. Too much time on it was, um, Lauderdale.
• 27:19
  > Bob>Fabuloso.
• 27:20
  > Harm>Yeah. Oh, Jesus, you're so wrong.
• 27:22
  > Bob>Ran out of detergent. Just used the floor cleaner.
• 27:25
  > Justin>Oh, my God.
• 27:27
  > Bob>Well, it'll get it done.
• 27:28
  > Harm>This is definitely spring break 2005.
• 27:32
  > Bob>But now the nose is lovely. Nice fruits. Uh, kind of like a citric oil now.
• 27:39
  > Harm>And it's orange peel. It's orange peel, dude.
• 27:41
  > Bob>No, it reminds me of, like, orange peel that you set on fire. And, uh.
• 27:46
  > Harm>Oh, you're fancy.
• 27:47
  > Bob>Citric.
• 27:47
  > Harm>You fancy boy.
• 27:48
  > Bob>Drops come out charred.
• 27:49
  > Harm>Orange peel. Yeah.
• 27:51
  > Bob>Like they do with the bars.
• 27:53
  > Maury>Yeah, yeah.
• 27:53
  > Bob>Ah, yeah, that. And then I got South American fruits, like guavas from India, pineapples, and you.
• 28:02
  > Harm>Guys, I don't know. It's guava from India or South America. I don't know where it originated, but.
• 28:06
  > Bob>I know a nice, like, Thai iced tea.
• 28:09
  > Harm>Oh, yeah.
• 28:10
  > Bob>Kind of note going on there.
• 28:12
  > Harm>And the tea notes.
• 28:12
  > Bob>A good call finish was like, um, black tea.
• 28:15
  > Harm>Yeah.
• 28:16
  > Bob>A little bit of cardamom. That's it. That's all I got.
• 28:19
  > Justin>So this was my favorite of all of the ones that we have today.
• 28:22
  > Justin>So the, um. All those.
• 28:25
  > Justin>All those tropical fruits and then, like, a vanilla cream with it. And it was. It was nice. I. Just nice and pleasant. It was kind of a little bit creamy in the mouth and a little oily at the same time. It was a combination of it, so I enjoyed it. It wasn't bad.
• 28:42
  > Harm>That's. That's as good as we're gonna get from you for scotch.
• 28:46
  > Bob>I mean, that's a run out and buy.
• 28:49
  > Brent>He's getting a little excited over here.
• 28:54
  > Justin>Yeah, I enjoyed that one. It was, uh.
• 28:57
  > Brent>I'm a little concerned about him at this particular juncture.
• 29:01
  > Maury>You know, I actually as concise and to the point as Brent was, he was spot on. It was pleasant, it was polite. It was nice. It was very tropical compared to the other stuff, I would agree. I love the mouth feel. I love the finish. I love the nose.
• 29:23
  > Maury>I thought this was the most reminiscent of John Glaser days at Compass Box. And for that reason, it did remind me of Asilah. And I was a big fan of Asylum, one of their early core, uh, whiskeys. And, uh, I like this very much. I could sit and drink this all day.
• 29:43
  > Harm>So to me, Asila was my least favorite whiskey. From Compass Box. Yes.
• 29:48
  > Maury>But it was still Very good.
• 29:50
  > Harm>It was good, but it was too much grain whiskey and I'm not a huge grain whiskey fan, which I'm a scotch guy. I like single malts. This is, there's, there's grain in here, but not a lot. There's a blend of malt and grain whiskeys, corn and wheat whiskeys. So that's what appealed to Brent because he's a bourbon guy and to me, the nose.
• 30:07
  > Harm>Brent, you said. And ah, both of you guys said the right things. The tropical fruits, the orange peel. He says it's charred.
• 30:13
  > Harm>To me, I, I pulled that out. It's, it's weak, it's, it's smoky, it's fantastic. Bob, what do you think?
• 30:19
  > Brent>Now I have no time to talk. So it's not smoky.
• 30:22
  > Brent>I think it's delicious. I think really there's not much I would change for this.
• 30:27
  > Maury>More than enough time.
• 30:28
  > Brent>Some beautiful fruits, um, some white chocolate on it. It's got a nice mouth.
• 30:35
  > Maury>Mhm.
• 30:37
  > Brent>It's got a great viscosity to it. I love it.
• 30:39
  > Harm>So awesome, dude.
• 30:41
  > Brent>You know, I, I think it was fantastic. I just wish they sent us a bigger bottle of it. So we're going to give the Compass Box Delos four sips.
• 30:52
  > Harm>That's classified.
• 31:03
  > Julianna>Rolling clouds and crashing sur iridescent dunes reflecting by the line of a rising glowing moon Seashore mesmerizing night breeze hypnotizing.
• 31:25
  > Julianna>We've come across these back roads none too soon.
• 31:33
  > Julianna>Look to the left, to the right. Keep your eyes on the road my darling Wondering if we're only passing through open roads and open windows. My hand is yours forever sweet love. Our uh, eyes are hit on this back.
• 32:00
  > Brent>Hey. And we're back. We just finished up with the Compass Box Delos and now we are going on to our next whiskey from Compass Box which is the Compass box celestial. It's 50% ABV, 100 proof natural color nacho filtered. Five uh, thousand 532 bottles of this were produced.
• 32:19
  > Brent>This is the fourth and the last of the extinct blends quartet. Celestial accentuates the smokiness of its forebear. Drawing on malt whiskeys from Ardbeg and Kalila.
• 32:29
  > Harm>Yes.
• 32:30
  > Brent>Yes.
• 32:31
  > Harm>I'm excited.
• 32:34
  > Harm>Where's the. I'm aroused sound effect. I need that one.
• 32:37
  > Julianna>I am um.
• 32:38
  > Justin>Nobody can tell.
• 32:39
  > Harm>Yes, nobody can tell.
• 32:45
  > Bob>So break out my, my binoculars.
• 32:48
  > Bob>Oh yes, he is excited.
• 32:50
  > Brent>So these, these two whiskeys were, these were batches that they bought uh, six years ago for, for the original no name release.
• 32:58
  > Brent>So.
• 32:58
  > Harm>Oh, no Name is one of my.
• 33:00
  > Brent>Favorite so that's where the. These two came from.
• 33:03
  > Harm>So there was two no name releases. Or three. Maybe there's four now. Geez. So.
• 33:07
  > Brent>So beautiful color. Um, light golden hue to it. Kind of a sunflower.
• 33:15
  > Brent>The smoke on it. Light to medium smoke.
• 33:21
  > Brent>It's more of a. I get more.
• 33:24
  > Brent>I get a salinity to it.
• 33:25
  > Harm>How do you say light smoke?
• 33:27
  > Justin>I know that. That's what I try to figure out.
• 33:29
  > Harm>I think he's drunk.
• 33:30
  > Brent>No, Uh, I think.
• 33:31
  > Harm>Yeah. The rest of us think it's a heavy smoke. And I'm just smoking like you.
• 33:34
  > Brent>But there's definitely a sea air to it.
• 33:37
  > Harm>Oh, yeah. Ocean. That's definitely that.
• 33:40
  > Brent>There's definitely the saltiness to it.
• 33:42
  > Harm>Khalila and Ardbeg are there.
• 33:43
  > Brent>And on the palate. Hold on. Mhm.
• 33:48
  > Maury>Mhm.
• 33:52
  > Brent>It's got a nice flowing coat to it. It gets the whole palate. There's a sweetness to it that comes through the smoke.
• 34:01
  > Harm>There's a kalila.
• 34:02
  > Brent>There's definitely some.
• 34:04
  > Maury>There's.
• 34:04
  > Brent>There's some roasted pineapple in there.
• 34:08
  > Brent>Maybe some papaya. I mean, it's like a.
• 34:10
  > Brent>It's like Carmen Miranda's hat. It's a pile of tropical fruit. Oh, that's delicious. I know they'll hate it, but I don't care. Screw them.
• 34:18
  > Brent>M. What did you think, Harm?
• 34:20
  > Harm>We'll just do a show. I love it. Just like you did.
• 34:22
  > Brent>Just ignore them.
• 34:23
  > Harm>A man with good taste will just ignore them.
• 34:26
  > Harm>Look, it's. It's polarizing. I understand. If you like peated whiskey.
• 34:30
  > Justin>This.
• 34:30
  > Brent>You'll love this.
• 34:31
  > Harm>You're gonna love this. And it's not over the top, Pete.
• 34:34
  > Harm>There's. It's. It's a lot of good smoke.
• 34:38
  > Harm>It's not. Yeah, it's not octamore. It's not 216 parts per million or whatever. You know, it's. There's richness, there's. There's such good spice. I, uh, just freaking love this whiskey. Oh, my God. And ginger. I'm just smelling it now. I added water to it just recently. I didn't add water before, actually. I did. Ginger is flowing out. This almost reminds me of like, uh, one of those old Talisker, uh, special releases that's just like candied ginger. There's sea salt from the air that. Like this. This is Ardbeg and Kalila and Talisker all blended together. But they don't say Talisker. We know there's Ardbeg and Khalil in this one, but it reminds me of the Talisker as well.
• 35:17
  > Brent>It kind of m. Reminds me of a. Like a little bit of tall. The Talisker Storm blended in.
• 35:22
  > Harm>Yeah, Storm. Or that, uh, that Game of Thrones release they did, which was candy ginger. So there's so much great stuff going on in here, and it's.
• 35:31
  > Harm>It's oaky, and there's, um, just tropical fruit in this, but the palate is creamy, and the finish is infinite. Bob.
• 35:40
  > Harm>Uh, I'm sorry, Brett.
• 35:41
  > Brent>The cream. Tell me why I'm wrong.
• 35:43
  > Justin>Yeah, because. Because I think the smoke overpowers this one. I mean, the rest is table. No, I'm just. I'm gonna say that. That those other. The other notes that you have, that they're so minute compared to the smoke, that it's. That I think that. That it takes. So it distracts from it and it takes away from it, and that's what. You know. So, I mean, you guys love that SM smoke, but I think that the smoke doesn't allow you to get all those other flavors.
• 36:09
  > Maury>I could not appreciate the pineapple and the tropical notes that he expresses in the ginger.
• 36:14
  > Harm>But you take them, right?
• 36:16
  > Maury>But you really gotta dig deep to find them. Um, that the smoke overpowers them. It's so out of balance.
• 36:22
  > Harm>It's not up.
• 36:23
  > Julianna>All right, all right.
• 36:24
  > Brent>Just say the right thing.
• 36:25
  > Harm>Say the thing I want you to say. It's smoky.
• 36:29
  > Maury>It's smoking. So smoky.
• 36:32
  > Harm>I understand. I understand that. You try water or.
• 36:34
  > Justin>No, I tried water. I added water to it.
• 36:36
  > Harm>You bring the ginger and sweeteners?
• 36:38
  > Brent>Brent added a quart. Is that a lot to.
• 36:42
  > Harm>To.
• 36:43
  > Justin>To a one, uh, 300 parts water.
• 36:44
  > Harm>To one part whiskey.
• 36:45
  > Justin>Right, exactly.
• 36:46
  > Brent>You know, 10 milliliters of whiskey and a quart of water.
• 36:48
  > Harm>There you go.
• 36:49
  > Brent>Yeah.
• 36:49
  > Justin>He said it's just for me. I.
• 36:52
  > Justin>I couldn't get. I couldn't get all those other elements. I mean, they're there, but you're. But they're so minute compared to the smoke that's on there.
• 36:58
  > Harm>Yeah, the base whiskeys are. Are Islay.
• 37:01
  > Justin>You know. So, Justin, how about you?
• 37:04
  > Bob>So it was pd. I got, like, really cool barbecue smoke on it. On the palate, I got more smoke. Beef rib and pork, and the finish was pork and oak.
• 37:15
  > Harm>You know, I didn't enjoy it. I didn't mention the umami notes.
• 37:17
  > Harm>You're very specific about them with beef ribbon. Pork. But yeah, Justin, I mean, Maury.
• 37:22
  > Maury>Yeah, we just talked about it. I mean, listen, uh.
• 37:26
  > Brent>Yep, we're going to go ahead and move on because we're running out of Time. So we're going to give the Compass Box Celestial three sips under protest from this end of the table.
• 37:35
  > Justin>It's more if you're a smokehead. Unless if you're not.
• 37:38
  > Brent>Tell us about our last one.
• 37:39
  > Harm>Okay, I'll be quick. Our last one is ultramarine, which is the first release from the extinct plains. It's 102 proof.
• 37:44
  > Harm>No as before, no color, no chill filtration. 5,000 something bottles made. This is mostly Kalila and Glendolan. So you got smoke and sweet together.
• 37:55
  > Harm>And then Cameron, Bridge and Girvan for the wheat, uh, the, uh, the grain. Grains, well, those are mostly wheat. So this is a beautiful golden color.
• 38:04
  > Harm>It's all about toffee and Pete. So it's smoking sweet, m. A little bit of nuttiness, a lot of raisins, and the smoke is more restrained. If you guys drank the, uh, previous whiskey, the, uh. Was it Jesus.
• 38:21
  > Brent>Celestial.
• 38:22
  > Harm>The celestial, uh, you would be overpowered. So, I mean, you would drink this one first. What do you think, Brent?
• 38:30
  > Justin>Now this one is more refined. This one here, the smoke kind of enhances the flavors.
• 38:35
  > Justin>Yeah, it enhances the flavor. So you get those tropical fruits. You get all those. And it. And it enhances it so it's not. It doesn't overpower it.
• 38:43
  > Harm>And I really like tropical is the previous one. Rich fruit.
• 38:46
  > Justin>Right. With the fruits there. But so I've really enjoyed this one. It was on. Was. Was my second favorite of all of the five we did.
• 38:54
  > Harm>So this is the first and we're doing the amount of work. This is the first release.
• 38:57
  > Justin>Yeah, we should have done the last one, the other one last. And this one before this.
• 39:01
  > Harm>I blame Bob.
• 39:02
  > Justin>You know, we all blame Bob. Right?
• 39:05
  > Bob>I got, uh, toffee, a little bit of fabuloso.
• 39:08
  > Harm>Stop with the fabulous furniture polish.
• 39:11
  > Bob>But the kind I like, good furniture polish and light Pete Lemon Pledge. On the palette.
• 39:16
  > Harm>I got a plebeian man.
• 39:18
  > Bob>He likes good furniture polish, earthy nuts and, uh, smoke. And on the finish, it was like light nuts and smoke. And it was really good.
• 39:25
  > Harm>It's fantastic. Mari, tell us why we're wrong. And you the one who liked compass Box the most.
• 39:30
  > Maury>No, I agree with Brian. I thought this one showed much more restraint. There was balance between the smoke and the sweet and the tropical. This one was. This one was really lovely. I enjoyed this. This one, something I could sit and s throughout the day.
• 39:45
  > Harm>This reminds me of a cigar box in the. In the distance. Just a cigar box and some dried fruit.
• 39:50
  > Brent>Bob, um, why do I have to waste my time out witting morons. I don't know.
• 39:56
  > Maury>I'm sorry.
• 39:59
  > Harm>Finish it up, man.
• 40:00
  > Brent>I swear I think it's lovely.
• 40:03
  > Brent>It's got, it's got a really pretty nose. The toffee comes through.
• 40:08
  > Brent>There's a sweetness that comes through on the tip and on the palate.
• 40:17
  > Justin>Mhm.
• 40:20
  > Brent>It's nutty, but there's a sweetness to it.
• 40:23
  > Brent>It's almost like um, like caramelized walnuts. And I can more than walnut raisins, sultanas, sticky sweet dried fruit.
• 40:33
  > Harm>But it's got an oily palate.
• 40:34
  > Brent>Yeah, it's, yeah, it's, it's got a great viscosity to it. Um, the smoke is there, but it's, it's fairly light. Um, it is certainly not overpowering. I mean there's just a nice underlayment of it and that's what's Kalila. I mean Kalila is not the hit.
• 40:50
  > Justin>You over the head.
• 40:51
  > Harm>Glendolan is bringing a lot of sweetness, you know, so that's going to moderate the Kalila smoke.
• 40:57
  > Brent>Well, it's. And again, Kalila is not heavy with the smoke. You know, they're not heavy handed.
• 41:03
  > Brent>So. Delicious. We're going to give the compass box ultramarine forceps.
• 41:09
  > Harm>Just four classified. Just four.
• 41:12
  > Harm>Just four. Uh, these guys are weighing it down. I swear to God I will find you.
• 41:19
  > Justin>No, I mean it's not, it was not a five whiskey to me. It wasn't.
• 41:22
  > Harm>Okay, I understand.
• 41:24
  > Justin>It wasn't walking around pouting like your.
• 41:26
  > Harm>Little sister took your last Oreo?
• 41:29
  > Julianna>No, a limited edition Oreo.
• 41:33
  > Harm>I'm sorry I'm bitter.
• 41:33
  > Maury>I'm a little bit better.
• 41:34
  > Brent>Yeah.
• 41:35
  > Harm>Thank you.
• 41:35
  > Brent>That's all the time we have for today. I want to thank everybody for joining.
• 41:38
  > Brent>Thank you, Brent.
• 41:39
  > Justin>Uh, I suffered but I made it through. Thank you.
• 41:42
  > Harm>It was a Scott show.
• 41:43
  > Brent>Thank you, Maury.
• 41:44
  > Maury>Thank you, Bob. Another fine day in the deep, dark, damp basement.
• 41:47
  > Brent>Thank you, Justin.
• 41:48
  > Bob>Thank you. Great exploring whiskey with all you guys.
• 41:51
  > Brent>And ah, thank you arm.
• 41:52
  > Harm>You know, Bob, I've, I've said it before, I don't always mean it, but thank you. This time I do.
• 41:58
  > Brent>You never mean it. Were you kidding?
• 42:02
  > Brent>Well, for sip suds and smokes, this is made man. Bob, thanks for joining us. Remember, life is too short to drink bad whiskey. And fortunately today we didn't really have to do that. So hooray.
• 42:13
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• 42:22
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• 42:25
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• 42:50
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• 43:23
  > Announcer>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the Basement Studios, your host, the Good Old Boys. We'll see you all next time.