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Yes Senator this is a rum in a whiskey barrel · Sips, Suds, & Smokes

• 0:01
  > Brent>Now for today's quick shot of sips, suds and smokes. Hey, it's Sip, uh and time again. And welcome to this quick shot episode where everything good in life is worth discussing. As always, we are the best thing on at, uh, 2 and 1 second.
• 0:17
  > Justin>A.M. that's the fact. You know, the West Wing reruns are on at 1 o', clock, so we don't have to worry about them. And we take every after that.
• 0:26
  > Bob>So I was watching Cool Runnings, man.
• 0:28
  > Justin>Cool Runnings.
• 0:29
  > Bob>It was great.
• 0:31
  > Brent>Jamaican bobsled.
• 0:32
  > Justin>Yeah. Yeah. Oh, uh, that was. That was a classic in that time. Oh, yeah.
• 0:37
  > Brent>Well, this is Made Man Bob. And joining me this evening is Made man Brent.
• 0:42
  > Justin>Pleasure to be here. I'm feeling a little political today.
• 0:45
  > Brent>I think you should feel a little political today.
• 0:48
  > Brent>So given what we have on the table and good old boy Justin.
• 0:53
  > Bob>That's a fact, Jack. Oh, uh, good to be here. Good old boy Justin.
• 1:01
  > Brent>Well, our SIP segments are all about wine, distilled spirits, tea, coffee, and anything else you can sip. And this is a whiskey quick shot episode. So here are the whiskies we're going to discuss today. Um, so these are all from Proof. Uh, and wood. So we've got the Exodus rum.
• 1:16
  > Justin>Wait a minute, you said whiskeys.
• 1:18
  > Brent>Well, there's one rum.
• 1:21
  > Justin>Yeah, I'm on.
• 1:23
  > Brent>We have the Exodus rum. We have the Roulette straight rye whiskey. We have the representative, uh, barrel proof straight bourbon whiskey. We have the Senator barrel proof straight rye whiskey. And we have the Cabinet, which is a blend of straight whiskey. So there's. There's your politics.
• 1:40
  > Brent>That's. This is about as much politics as I care to discuss with anybody at this particular point in my life.
• 1:46
  > Brent>Correct.
• 1:46
  > Bob>Correct.
• 1:48
  > Justin>It has gone, uh, uh, yeah, yeah.
• 1:52
  > Brent>I used to work in politics and successfully extricated myself from that giant pool of poop. So let's, uh, go to our SIPs ratings and we're gonna have Justin tell us about those.
• 2:07
  > Bob>One sip, man. Give me a glass of water to wash out my mouth, man.
• 2:15
  > Justin>Water.
• 2:19
  > Brent>This is what happens when we have one rum, you know, this is what we get stuck with. For crying out. One Jamaican rum.
• 2:24
  > Justin>Jamaican rum. Jamaican one.
• 2:27
  > Brent>Keep going.
• 2:28
  > Bob>Two sips. Nice. But what else do you have, man?
• 2:33
  > Brent>Well, isn't that nice?
• 2:36
  > Bob>Three sips.
• 2:40
  > Bob>She's interesting, but, um. What was this again?
• 2:50
  > Brent>Interesting.
• 2:53
  > Bob>Four sips. Let's keep this secret to ourselves, man.
• 2:59
  > Bob>Pour me another.
• 3:02
  > Brent>That's classified.
• 3:03
  > Justin>You forgot. Light me a blunt.
• 3:06
  > Bob>But you remembered, man. Pass it on.
• 3:11
  > Bob>Five sips. Oh, my. I was Unaware anything could be this irie.
• 3:20
  > Justin>Oh, my goodness, you know the country. We're not allowed back in.
• 3:27
  > Brent>As much of a man, as much as he was a man of peace. I have a feeling if Bob Marley here was here, he'd kick your rear end right now.
• 3:37
  > Brent>He said, I mean it with all the love in the world, but I'm gonna have to come and just. Just whip you one right now, son.
• 3:43
  > Brent>Uh, Lord God help us. What are we, uh, four minutes, 38 seconds right in the toilet. So, against my better judgment, we're gonna have Justin tell us a little bit about our producer of these fine alcoholic beverages.
• 3:58
  > Bob>Proof and Wood Ventures was established by Dave Schmear, a man with a long history in the liquor industry. Dave started out in the business by establishing his own marketing company focused on the drinks industry, where one of his first accounts was Absolute Vodka. If you're gonna start with one, that's a good one to start with.
• 4:18
  > Brent>Yeah.
• 4:19
  > Bob>After a number of years promoting his clients brands, and after creating his own vodka brand, he was first exposed to rye whiskey by infamous Gary Gaz Regan.
• 4:30
  > Bob>And the love affair with rye began.
• 4:33
  > Bob>Several years later, Dave and his business partner, Mike Canbar founded Redemption Rye.
• 4:40
  > Bob>This was just in time for the rediscovery of rye whiskey, led by a new generation of mixologists looking for new flavors for their creations. Redemption took advantage of this rye revival growing exponentially.
• 4:53
  > Bob>And in 2015, their partners sold the Redemption brand. But Dave was not done with the whiskey business, so he founded Proof and Wood Ventures, an independent bottler and blender. And since opening this new endeavor, they have won numerous awards and acclaim for many of their whiskeys and rums. So let's start with our first expression from Proof and wood.
• 5:19
  > Bob>Exadas Rahman.
• 5:22
  > Bob>42% alcohol by volume or 84 proof. This rum is a blend of column stilled rum and pot still rum that was made in Jamaica and then aged in ex American rye barrels and bottled in Bardstown. Whiskey. And if you drink too much mine.
• 5:41
  > Brent>Kentucky.
• 5:42
  > Bob>Yeah, Kentucky. You're gonna have a horrible Jamaican accent just like me on the nose. I got vanilla butterscotch. I got like melon, uh, rind on the palate. It was sweet. It was a nice hit to it and pronounced, uh, uh, cane sugar.
• 6:05
  > Bob>The finish was nice. It was mostly like a right side palette spicy finish. What did you think, Bob?
• 6:15
  > Brent>Well, I thought it was delicious. I. I'm a.
• 6:18
  > Brent>I love good rumors, um, and I hate bad rum.
• 6:25
  > Brent>It's just like, you know, there's no in between. It's like, you know, clear, uh, rum. It's like queer spirits. Just what's the point?
• 6:33
  > Brent>Um, it's classic Jamaican rum. It's got that earthiness that I enjoy. The butterscotch on the nose and on the palate, there's vanilla. Um, the butterscotch is still there.
• 6:56
  > Brent>And again, it's got that. It's got that earthiness that I enjoy. It's just. This is a classic Jamaican style. I'm really digging it. I.
• 7:05
  > Brent>I do notice a little bit of a difference in it, though, because I think those rye barrels are coming through a little bit.
• 7:11
  > Brent>So I get a little bit of that. There's a little bit of a pepper in there.
• 7:16
  > Bob>Yeah. But, uh, a little Scotch bonnet.
• 7:20
  > Brent>But, yeah, it's. Yeah, there's. It's. Yeah, it is like a little Scotch bonnet. Like a really, really soft, muted.
• 7:26
  > Bob>Yes.
• 7:26
  > Brent>Like you made a five gallon thing of chili, but you put half a scotch bonnet and then it's in there. You taste it. It's not hot, but you get that flavor. Yeah.
• 7:35
  > Brent>Yeah, that's. That's lovely. I'm digging that. So what'd you think, Brett? Yeah, you're the sailor. You like Rob?
• 7:41
  > Justin>Oh, for sure. The, um, on the nose, you know, I got some of those notes, but I also got, like, you know, when you open up, like a batch of a box of matchsticks, you get that smell that they got kind of. That on the. On the nose as well.
• 7:53
  > Bob>Sure.
• 7:53
  > Justin>That matchstick smell. And then, uh, on the palate, it's just floral. The citrus, apple cider, butterscotch. It's just. It's.
• 8:03
  > Justin>It's a. It's all funky.
• 8:05
  > Brent>Yeah. You know, that's why I like to make a rum. It's got that funk to it.
• 8:08
  > Justin>Jamaican funk, you know, so.
• 8:10
  > Bob>And the bottle even says powered by the funk.
• 8:13
  > Brent>Yeah, it does.
• 8:15
  > Justin>Yeah.
• 8:16
  > Brent>Well, they ain't wrong.
• 8:20
  > Justin>Okay, Dave, you got.
• 8:21
  > Bob>You got it.
• 8:22
  > Brent>You got us on that one, buddy. You know, so. Yeah. And, you know, again, no color added, no flavors added. I mean, just.
• 8:28
  > Justin>It's a light. It's a very light color they can use. It's a white, and it's aging that and that in those barrels. That, uh, just gives a little bit of color to it.
• 8:35
  > Brent>But, yeah, well done. I. You know, I'm really digging this. And it. It comes as a surprise because when I think of Dave, I'm thinking whiskey. I'm not thinking rum. But, yeah, this one's delicious. So we're going to be giving the Exodus rum, uh, well deserved. Four sips. Way to Go bud. That's classified.
• 8:55
  > Brent>So that's going to take us to our next next drink which is the roulette straight rye whiskey.
• 9:01
  > Brent>So I mean it's good a sip of water. I hate to wash the rum out of my mouth but I need to. Um, so the roulette rye, that's 100 proof, 50% ABV. It's a 95.
• 9:13
  > Brent>5 rye. It's four years old. This is distilled in Indiana, MGP.
• 9:19
  > Brent>So on the nose there's that classic MGP Dill.
• 9:24
  > Justin>Dill, Dill.
• 9:26
  > Brent>It's not. Well you know some barrels you get.
• 9:28
  > Justin>From them, some are more than others really. This is not as strong. This one is a very light dill.
• 9:34
  > Bob>More like a jar of pickles to me.
• 9:35
  > Brent>Yeah, it's that there's brown sugar, a little bit of baking spice and then on the pallet.
• 9:44
  > Brent>Mhm.
• 9:49
  > Brent>On the palate there's um, some honey, a little bit of sweetness to it. Um, their tasting notes, they've got red and black pepper. I don't get the black pepper but the red pepper is definitely there and it's not you know, real hot.
• 10:06
  > Justin>It's not like a spicy red pepper. It's, it's the flavor of the red pepper.
• 10:09
  > Brent>Yes, the flavor.
• 10:10
  > Bob>Well it's like flakes.
• 10:11
  > Justin>Yeah, yeah, yeah.
• 10:12
  > Brent>It's, that's what it is. It's not the heat, it's, it's the taste. So.
• 10:16
  > Justin>Ah.
• 10:16
  > Brent>Yeah. Um, yeah. I mean this is, this is a nice little rye and I, if I remember correctly talking to him, he was, I think they basically say this is, this is meant to be your everyday drinker, you know, easy going, not expensive sort of table whiskey and I think it does a good job. What do you think Brett?
• 10:39
  > Justin>Yeah, everything you mentioned there was was pretty spot on the you know with the nose. It's kind of your, kind of your classic rhinos.
• 10:48
  > Justin>It's um, you know, but it's got a lighter nose than, than if you hit like some of the stronger ones.
• 10:54
  > Justin>Um, yeah. The palette, that honey, the, the pepper, um, that the finish was really short lived. It was that was if I was had to put one, one thing down about this, it's just needed uh, to spin that roulette wheel a little bit longer, get that finish longer or something, you know.
• 11:11
  > Brent>And the red pepper, although I enjoy it, kind of threw me off because I'm, I'm expecting sort of more of the black pepper spice when you're you know, dealing with rye. But it's definitely more red pepper for me.
• 11:21
  > Justin>Yeah. Maybe it's the red and black from the roulette wheel, you know, so maybe that's it.
• 11:25
  > Brent>Uh, maybe we spun wrong. Maybe we should have bet on red. If we bet on red, we'd win, right?
• 11:29
  > Justin>Always, uh, bet black.
• 11:32
  > Brent>You know what they say, you'll never go back. What'd you think, Justin?
• 11:36
  > Bob>I think if I was making a Bloody Mary and I was really bored of vodka, I would throw this in there and it would add all kinds of spice accents to my Bloody Mary.
• 11:48
  > Brent>So like maybe making a Canadian style Caesar.
• 11:51
  > Bob>Yeah, I do think of it as salad dressing too.
• 11:53
  > Brent>No Caesar.
• 11:56
  > Bob>What?
• 11:56
  > Brent>It's basically a Bloody Mary in Canada.
• 11:58
  > Justin>Oh.
• 11:58
  > Brent>Uh, it's made, you know, they use clamado and you know, it's a little. Slightly different. Oh. Uh, but they.
• 12:04
  > Brent>It's called a Caesar.
• 12:05
  > Justin>Okay.
• 12:05
  > Brent>You should travel more.
• 12:07
  > Justin>Yeah.
• 12:07
  > Bob>Ah, I should. I've been to can Canada, but I didn't know about this drink.
• 12:14
  > Bob>Probably thought it was a salad. I don't eat green stuff.
• 12:16
  > Brent>But that was in college and you were just smuggling weed across the border.
• 12:19
  > Brent>That's. That's different. So, um, Yeah, I think, I think you're right. I think this wouldn't, you know, in a, in a Bloody Mary Caesar. I think this actually would be pretty damn tasty because I think that pepper would, would, would pick up on it. So.
• 12:31
  > Justin>Ah, it's really not meant to be a, you know, a straight, you know, drinking it straight. This is definitely meant for a mixer, you know, of some kind, you know, so. And that's okay. That's.
• 12:43
  > Justin>Yeah. Yes, it is.
• 12:45
  > Brent>All right, well, we're going to be giving the roulette straight rye whiskey, uh, two sips. Well, isn't that nice? So that's going to bring us to our next one. We're going to have Brent tell us about that one.
• 12:56
  > Justin>Thanks, Bob. This is the representative barrel proof straight bourbon whiskey.
• 13:00
  > Justin>57.43% ABV or 114.86 proof.
• 13:06
  > Justin>This, uh, bourbon is aged a minimum of four years or two congressional terms. The blend is a small batch blend of approximately 20 barrels.
• 13:15
  > Justin>It's distilled in Indiana from a mash bill of 75% corn, 21% rye, 4% barley. The barrel entry was at 120 proof. It's a winner of the 2023 World Whiskey Awards, World's best bourbon. Now one thing you have to know about these are these bottles is they're all kind of, you know, politically, you know, made motivated. Uh, you know, they've got, you know, the Eagle on the front, the wax that's got the white wax on it and, you know, stuff, you know, it's just, um. Um. But, uh, yeah. So color on this one, it's a light copper, you know, an 80s, an 80s copper. Uh, color.
• 13:57
  > Justin>Um, the, uh, I got on the nose, I got. I got vanilla, cherry, uh, peanuts. Got peanuts on the nose of this one on the palette.
• 14:06
  > Brent>Pronounce that a little differently, please.
• 14:09
  > Justin>Peanuts.
• 14:09
  > Brent>It's a family show.
• 14:10
  > Justin>Peanuts.
• 14:14
  > Justin>We're inclusive here, right? Right. I mean, it's including a little bit.
• 14:17
  > Brent>More than I'm comfortable with, buddy.
• 14:19
  > Justin>All nuts are welcome.
• 14:20
  > Brent>Yeah, apparently.
• 14:21
  > Justin>So you spent.
• 14:23
  > Brent>You spent a little much too. Too much time on that ship, I'm thinking, but okay. I don't judge.
• 14:27
  > Justin>You know, we all took our time in the barrel.
• 14:29
  > Brent>I'm sure you did.
• 14:32
  > Justin>You know, so the, uh, on the palette, it's a lot of citrus that comes through. Get a little bit of a tobacco on there. Um, it's just, uh, get the spices come through, a little bit of, uh, the caramel and vanilla.
• 14:46
  > Justin>Well made. It's. You know, this is also.
• 14:49
  > Justin>This has got like, an oily mouth feel and a creamy mouth feel.
• 14:52
  > Justin>It's kind of got, like, both to it. Um, but, uh, the. It's a medium finish, but it's much better than what you would expect from a four year. I just, you know, when you. We have. We have to think of it as four year because it says it right on the label and stuff, you know, but it drinks longer than a four year.
• 15:10
  > Brent>So we'll be back.
• 15:11
  > Justin>You know.
• 15:16
  > Bob>We glide beneath the stars.
• 15:19
  > Justin>And cobalt blue.
• 15:24
  > Brent>Look to the left uh, to the right Keep your eyes on the road, my darling Wondering if.
• 15:33
  > Justin>We'Re only passing through open roads and.
• 15:41
  > Bob>Open windows My hand is yours forever.
• 15:46
  > Justin>Sweet love Our eyes ahead on these back roads with a view.
• 15:55
  > Brent>Okay, I was.
• 15:58
  > Justin>Hey.
• 15:58
  > Brent>And we're back, and Brent was just finishing up his thoughts on the representative, but we handed him the water bottle. Try a little squirt. What you think?
• 16:05
  > Justin>Yeah, they always hand me that darn water bottle. Um, but this one. You know what? That water bottle really kind of helped it. It's that. That finish on it just bumped up. It went from a medium to a medium really long finish. Um, the. On the nose, the. The. The peanuts really came out on it. A lot more on it.
• 16:24
  > Brent>He pronounced it right, that.
• 16:25
  > Justin>No, I did not. Yeah, I did not. You can't.
• 16:27
  > Brent>It.
• 16:27
  > Justin>You know, the, uh, A little bit more tobacco came out on the. And a little bit more vanilla. Came out on the palate. Uh, I can see why this won the, uh, the 20, 23 World Whiskey Awards for best bourbon. I didn't, I wasn't really seeing it before I added the water. Yeah.
• 16:43
  > Brent>And it's a whole way different whiskey.
• 16:45
  > Justin>Yeah. And yeah, you had to add the water to really appreciate it.
• 16:48
  > Justin>So.
• 16:48
  > Brent>Yeah, I mean, it's, uh, I sipped it a while ago.
• 16:51
  > Brent>It's still going. I mean, like, wow, that's night and day.
• 16:54
  > Bob>It is still going.
• 16:57
  > Brent>Holy cow. Yeah, that is night and day. Wow.
• 17:00
  > Justin>Yeah.
• 17:01
  > Brent>This is just. I mean, on the nose, the vanilla's still there.
• 17:08
  > Brent>It's. I don't know if it's cherry as much as. It's more like a, like a cherry cola.
• 17:14
  > Brent>Like cherry Coke on the nose.
• 17:16
  > Justin>He didn't pick up any cherry before the adding water.
• 17:20
  > Justin>I didn't pick up any cherries before adding.
• 17:22
  > Brent>And their notes, they had peach, but it was more like peach pit for me.
• 17:25
  > Brent>But that's also blown off. So.
• 17:28
  > Brent>But on the palate. Hold on.
• 17:30
  > Brent>M.
• 17:33
  > Brent>On the palate, the citrus is still there. There's like a prickly baking spice.
• 17:39
  > Brent>The manila's there. The tobacco is amped up.
• 17:44
  > Justin>Right. It's just, I mean, like, it jumps up.
• 17:46
  > Brent>I didn't get it at all. But now it's. It's really jumping up that, that and it's got a real nice baking spice to it. And the finish just goes on and. Yeah, yeah, this is, this just moved up on the scale for me big time. Yeah, this is, this is delicious. What'd you think, Jasmine?
• 18:04
  > Bob>This was a hard one to get my head around.
• 18:07
  > Bob>Uh, the nose, it was definitely like vanilla, and there was cola and melon rind. The palette was, uh, like really aged tobacco and spice. And the finish was really spicy. Once you added water to this, this finish will go on a good four or five minutes. Every time you sip it. It's pretty cool.
• 18:38
  > Brent>Uh, I was impressed. Yeah, it's like old, really aged, like Connecticut shade leaf. You know, the really high quality tobacco leaves. You know, when they've been sitting there hanging for a long time.
• 18:50
  > Justin>Yeah.
• 18:52
  > Brent>Yeah, that's. Wow. Well, if you, if you purchase representative.
• 18:57
  > Brent>Absolutely. When, uh, you pour it, give us some air and definitely give, uh, it a few drops of water and wake it up because there's something hiding in there. So that is, that's delicious. So we're going to be giving the representative barrel proof straight, uh, bourbon whiskey.
• 19:11
  > Brent>What was that? What was the bottle on that? Is that 20 bottom 23?
• 19:16
  > Justin>22.
• 19:17
  > Brent>Yeah. 23 bottle and summer 2023, uh, we're going to be giving that a, uh, well, m deserved four sips.
• 19:23
  > Brent>That's classified.
• 19:26
  > Brent>So that's going to take us to our next one.
• 19:29
  > Brent>Going to have Justin tell us about that.
• 19:31
  > Bob>So I have the privilege of talking about the Senator barrel proof straight rye whiskey.
• 19:38
  > Bob>It's 58.39 alcohol by volume or 116.78 proof. And I definitely didn't do that math. This rye whiskey is distilled in Indiana from 95% rye, 5% malted Marley Bash bill and aged a minimum of six years or one senatorial term and is blended from a batch of 10, uh, to 20 selected barrels. It's got, like, a new copper penny kind of color to it. On the nose, I get hit with orange peel, some kind of sage.
• 20:17
  > Brent>And.
• 20:18
  > Bob>After I threw some water in it, a little bit of blackberries, which came out strong on the palate after water, along with melon, orange, rye, orange rind, and a classic rye hit.
• 20:32
  > Bob>Um, and it was a long, spicy finish on this one, too.
• 20:41
  > Bob>It's fun. What'd you think, Brent?
• 20:43
  > Justin>Oh, for sure it's fun. You know, you. On the.
• 20:46
  > Justin>You know, on the nose, I get that orange peel and chocolate brownies that.
• 20:49
  > Justin>That came out with me, uh, once, that palate with the.
• 20:52
  > Justin>With the water in it.
• 20:54
  > Justin>Blackberries, blackberries, oranges, a little bit of bitter chocolate. Um, the whole.
• 21:00
  > Justin>You get that whole creamy, oily mouth feel to it.
• 21:03
  > Justin>It's, uh, it's. It's a different mouth feel than what you normally expect. Usually you get creamy or usually you get oily. And I don't know how they've done it. They've really combined the two of them for this, you know, really long finish.
• 21:16
  > Bob>You don't think there's unmalted barley in it?
• 21:19
  > Justin>Yeah, the. It's. I mean, it's. I really like this. This is I, you know, the first chance I've had to have this one, I believe.
• 21:28
  > Justin>And, uh, it's. It's impressing me.
• 21:31
  > Brent>So, you know, Bob, um, again, this is one that, when we tasted, we thought was pretty good, and then we added water, and it just.
• 21:39
  > Brent>It just absolutely skyrocketed.
• 21:42
  > Brent>Um, the palette for me, it's still there. There's still. It's a lot of nuttiness to it. Um, hazelnuts.
• 21:52
  > Justin>Yeah. I got mostly fruit on that palette, though.
• 21:55
  > Brent>So it's like the palette. It's like the underlayment is nutty, but then I get fruit on top of it. There's. There's orange in there.
• 22:02
  > Brent>Um, on the nose, there's some.
• 22:06
  > Brent>There's some toffee in there. There's cigar box, rubbed sage. And with the water, the blackberries just almost leaped out of the glass.
• 22:19
  > Justin>I have a habit at home when I'm sitting there sipping on a bourbon or something, I might throw one or two blackberries in my bourbon and, you know, after I've finished the glass, I'll eat it. But this one has the blackberries, like, predominant in it, you know, so it's. I.
• 22:37
  > Justin>I don't know that I've had one of a bourbon before.
• 22:40
  > Justin>A rye like this. That's. That's had, uh, had those. That BlackBerry taste to it.
• 22:47
  > Brent>Yeah, it's. It. I mean, it. Once the water came in, it was almost like you added BlackBerry flavor to it, for crying out loud. It just all of a sudden leaped out.
• 22:55
  > Bob>That's great. And in Manhattan, or by itself with.
• 23:01
  > Justin>Nothing, it would be great.
• 23:03
  > Brent>It would be that inside me. So.
• 23:06
  > Brent>Yeah, um, yeah, this one's. Wow.
• 23:08
  > Brent>And the finish on this really goes just huge. Huge finish, just keeps going.
• 23:14
  > Brent>Yeah, this is, uh, this is a good one. Good job, Dave. This one's delicious. Uh, we're going to be giving the senator a, uh, barrel proof straight rye with whiskey.
• 23:23
  > Brent>A well deserved four sips.
• 23:25
  > Brent>That's classified.
• 23:28
  > Brent>All right. All right, Brent, you want to tell us about our last one?
• 23:32
  > Justin>I'll try to. So the last one is, um, another one in the series here of the.
• 23:37
  > Justin>This is called the Cabinet. It's a blend of straight whiskeys.
• 23:40
  > Justin>It's 56.26 ABV or 112.52 proof.
• 23:47
  > Brent>That's.
• 23:48
  > Justin>So they got right down to the.
• 23:50
  > Justin>Down to the nitty gritty on those. So this expression from proof and wood is a blend of two straight bourbons and four straight rye whiskeys, all distilled in Indiana. The rye whiskeys used in this blender from 2014, 2015, 2016 and 2017, all with a mash bill of 95% rye, 5% barley. So your standard 95. 5.
• 24:13
  > Justin>And the bourbons using this expression are a 2016 bourbon with. Made, uh, from corn, 75% corn, 21% rye, 4% barley, and a 2017 bourbon made from 99% corn and 1% barley. Kind of kind of reminds you like, of a mellow corn kind of thing. You know, when you think about it, um, the.
• 24:35
  > Brent>I like mellow corn.
• 24:36
  > Justin>I love mellow corn is great. There's nothing wrong with it. Uh, again, this has got that, that early, uh, 80s copper copper penny color to it. On the nose, it's a rye nose with, uh, with fruit overtones. It's got apricots, toffee, a little bit of butter. It's just the. The nose is great. I mean, who's ever doing their blending for them knows what they're doing here.
• 25:01
  > Brent>I mean. Dave Schmidt.
• 25:03
  > Justin>Yeah, but I mean, it's six. You know, you got, uh, you got two bourbons and four ryes. I mean, they.
• 25:10
  > Justin>Yeah, that's just.
• 25:11
  > Bob>And he could do rum, too, right?
• 25:13
  > Justin>It just goes to show you, on the palate, um, a lot of dried fruits. I got nutmeg, kind of mint, uh, vanilla, tobacco. Uh, and the finish, it's just a nice, rich, spicy mouth feel.
• 25:28
  > Justin>Um, long, satisfying.
• 25:32
  > Justin>And this is a hit. I mean, you know, to.
• 25:36
  > Justin>You can't just give somebody six bottles of.
• 25:40
  > Justin>Of whiskey and say, hey, blend this. You know, you really got to know.
• 25:43
  > Brent>What you're doing, and it's just generally not going to work out.
• 25:48
  > Justin>Yeah, right.
• 25:51
  > Brent>I mean, you put about 40 in front of me, I guarantee I'll come out with something mediocre. 100. I know I can do it.
• 25:57
  > Justin>Right. It's what, uh, A lot of people, you know, they tend to throw their, you know, their last remaining bits of, uh, of their bourbon in a. An infinity bottle, you know, spit bug. Right, right. It's called the spit. Right. Spit bucket. That's the best word for it, you know, so, like. Like, they think they're going to know something about blending or. Oh, taste this. I got this great spit bucket.
• 26:19
  > Brent>Whereas you have somebody who's, you know, had years of experience and training and learning how to blend. I'm just going to randomly dump. What. Whatever's left over and. And.
• 26:28
  > Brent>Oh, yeah, that'll work. I'm gonna get lucky.
• 26:30
  > Bob>I'm gonna pick everything I didn't care to kill.
• 26:33
  > Brent>Here's an idea. Take every paint that you buy for the next 30 years and dump whatever is left in the end of that can into a big bucket. And then paint your house with it when it's done and see how quickly the hoa comes and kicks your rear end.
• 26:49
  > Justin>Uh. I will never understand my neighbors with love me.
• 26:52
  > Brent>What color is your house? It's, um. Um.
• 26:55
  > Justin>It's spit Puke blue.
• 26:56
  > Bob>Yeah, it's puke color.
• 26:58
  > Brent>It's, uh, it's baby poop yellow.
• 27:00
  > Justin>Yeah.
• 27:01
  > Brent>It's awesome. Yes.
• 27:03
  > Justin>I think. I think it just turns brown after a while, you know? I mean, you know.
• 27:07
  > Brent>Oh, then we drink it down.
• 27:08
  > Justin>Yeah, then we drink it down. It's but yeah, that baffles me to all get up that somebody fat man made a funny. But he's talented here. This is a, uh, this is a pure show of. Of the talent that is put on by. By the blending of these, you know, different rides and bourbons. Yes.
• 27:28
  > Bob>Good job, Dave.
• 27:29
  > Justin>Yeah, Justin, what are you thinking there?
• 27:31
  > Bob>I think that Dave showed us he can blend today. I think this expression is fun.
• 27:40
  > Bob>It's interesting, and it pulls out notes that you.
• 27:43
  > Bob>You just don't get in other bottles.
• 27:47
  > Bob>So it's not going to be like anything else in your collection. It's just going to be.
• 27:49
  > Bob>It's a different thing. But it's a good different thing.
• 27:53
  > Justin>Yeah. I mean, apricots on the nose. How many of you know that have apricots on the nose? It's not a lot, you know, so.
• 27:59
  > Bob>He must have a great selection.
• 28:01
  > Justin>Butter on the nose. Butter. I mean, they get butter on the nose.
• 28:04
  > Bob>It's to choose from.
• 28:06
  > Justin>Yeah.
• 28:07
  > Bob>He spent some money on a lot of barrels and he knows when to.
• 28:11
  > Justin>Pull them out, when to leave them alone.
• 28:12
  > Brent>Um, yeah, well, I mean, there's toffee on the nose, but again, there's like lightly brown butter, like poured over steak. Yeah. You know, the nose is really pretty, but the palate is. Yeah.
• 28:34
  > Brent>Again, this is not one. Add water to it and it will reward you. When we first opened it, the, the. The. The nose was not really there when we first opened. I put a couple of drops of water in and it just. It unlocked and the nose is really nice.
• 28:51
  > Justin>The rye pops on the nose when you add water. You know, the rye jumps. Just jumps out at you.
• 28:57
  > Brent>But there's also. There's a bit of creaminess to it on the palate from. I've got to attribute it to that 99% cream corn. Um, bourbon. I mean, it's just really, really nice. But the finish on it, I'm getting, you know, front side and mid palate, I'm getting a nice coat to the tongue with it.
• 29:14
  > Justin>So, you know, I mean, what do we. Who do we know that makes 99 corn? It's not mellow corn. That's 100 corn. Right.
• 29:22
  > Brent>Mellow corn.
• 29:24
  > Bob>I don't think it's gotta have something to.
• 29:27
  > Brent>Yeah, you're gonna have barley or something. You gotta have barley in there.
• 29:29
  > Justin>Yeah, you need.
• 29:30
  > Brent>You need the enzyme. So.
• 29:31
  > Bob>Yeah, it's probably 99.1to also.
• 29:34
  > Justin>Yeah, it might be that. It might be what they're using.
• 29:37
  > Justin>Yep, that's possible.
• 29:39
  > Bob>Aged mellow corn.
• 29:40
  > Brent>Yeah, why not?
• 29:41
  > Bob>But what would Be better than that.
• 29:46
  > Brent>Well, I think the cabinet would be better than that. So.
• 29:48
  > Bob>Yeah.
• 29:48
  > Justin>There you go.
• 29:49
  > Brent>So we're going to be giving the cabinet a blend of straight rye whiskeys, a well deserved four sips. That's classy. Way to go, Dave. Killing it, man. I mean, absolutely killing it. I mean, great whiskeys, fantastic rum.
• 30:03
  > Brent>So, um, anything from poof and wood. If you see that label, try it, buy it.
• 30:09
  > Brent>Yeah, so. And he's pretty good, Pretty good dinner companion too, so.
• 30:13
  > Justin>Yes.
• 30:14
  > Brent>Well, that's all the time we have for the show today. I want to thank my co hosts for joining us this evening for this, uh, lovely political discussion. This is, this is.
• 30:26
  > Brent>Man, right now in this environment, this is as political as I want to get.
• 30:30
  > Justin>Uh, yeah.
• 30:33
  > Brent>Take this with me and move to Switzerland. So I just, I'm tired of the bickering.
• 30:39
  > Justin>Uh, I'm just tired of this gets old, right?
• 30:41
  > Brent>It's just.
• 30:42
  > Justin>Yeah.
• 30:42
  > Brent>Everybody hates everybody and I'm just sick of it.
• 30:45
  > Brent>So thank you, Brent.
• 30:47
  > Justin>No, thank you, thank you.
• 30:48
  > Brent>This is a pleasure today and ah, thank you, Justin.
• 30:51
  > Bob>Thank you, man. Cool runnings.
• 30:54
  > Brent>I second that. I take that bad. I don't thank you after that.
• 30:58
  > Brent>But for sips and smokes, making Bob sled for sip suds and smokes, this made man. Bob, we thank you for joining us. Remember, life is too short to drink bad whiskey.
• 31:08
  > Brent>And if you're drinking proofing wood, chances are you're not drinking bad whiskey. You're drinking good whiskey.
• 31:13
  > Justin>Or rum. Or rum.
• 31:25
  > Brent>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 boy. Boys, we'll see you all next time.