Latest / Aussie Bourbon Lovers / Lux Row Double Barrel 12Yr and Getting a Pleasant Surprise from a Crackerjack Pour

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Lux Row Double Barrel 12Yr and Getting a Pleasant Surprise from a Crackerjack Pour · Aussie Bourbon Lovers

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  Incredible flavours, even better stories.
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  One Pour, 10 Minuts.
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  Aussie bourbon lovers, sharing bourbon with Australia.
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  It's always a good sound when there's not a really echoey pop because you
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  know it's a brand new bottle.
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  We're opening a brand new bottle right here.
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  What's it of, Dave?
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  See, I thought the deal was that you were going to tell me while I pour it
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  because it's, I'm going to spill some.
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  Well, it's a lux It's a lux row, and they call it the double barrel, 12-year.
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  Yeah, double barrel, 12-year.
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  I think they used to call it the double single barrel.
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  I'm really excited that we're opening a brand new bottle.
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  We're so often finishing a bottle, but Here's to a brand new Luxro.
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  Cheers.
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  Beware the neck pour, I suppose, is that thing as well, right?
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  On a brand new bottle, yeah. Yeah.
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  Maybe we should let it sit for 6, 7 hours.
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  That's a bad joke. Sorry.
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  This was from our recent trip.
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  We went to Luxro I think one of the things I absolutely loved about
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  the tour of this distillery was how incredibly different it was
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  from all the other ones we'd been on.
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  Don't get me wrong, I'm a lover of the little guy, and I love all the little
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  unique distilleries that we go to and the whiskies and bourbons that they make.
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  But I found this one fascinating because it was huge, massive, and just the
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  The comparison of seeing the little ones that here are 12
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  barrels or here are 280 barrels or to these massive, massive, massive warehouses
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  filled with so many barrels.
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  It was incredible to see.
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  Yeah, Luxro is big.
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  I mean, it's not like Jim being big or what.
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  No, no.
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  But it was, I think, like we've been to Yellowstone and a few of those
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  beautiful little ones, and then to go in contrast to this-Sorry, you're right.
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  Big, beautiful.
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  Yeah, it was just a great experience to compare the different way they
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  go about it, I What is it?
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  This is a distillery-only, really.
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  She can only buy this bottle at the distillery, which is, I think, why I got
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  this one, because I think it's like- There was a hard choice between a few of our
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  favourites when we were tasting, and we went this one because we knew that
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  we couldn't get it anywhere else. They make some nice stuff, Luxro.
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  And you can get some of it here.
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  I think you can get some of it here, but you can't get all of it.
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  You definitely can't get this in Australia.
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  This is only available at the distillery.
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  Here's the fun thing, right?
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  It's a double Barrel means there's two barrels
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  blended together to make this one bottle.
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  As in they do a batch of two barrels, and that's what you're getting.
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  It's barrel strength. They're not cutting with water.
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  When it says twelve years, are both barrels Barrel's 12 years old or
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  the oldest one is 12 years old?
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  The front of the label even says when they were aged since.
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  So the first barrel for this particular bottle was aged since,
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  what's that going to be?
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  Sixth of December, 2011, and the other one, fourth of October, 2011.
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  It's got the barrel number.
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  This particular one comes in 118.
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  4 proof or 59.
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  2% alcohol.
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  2011?
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  What were we doing back in 2011, Dave, when they were putting this in a bottle?
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  What were we doing? Definitely no kids.
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  Were we married? Yeah, we were married.
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  Yes, we were married. Sorry, we were very married.
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  Not as happy as now, though. Keeps getting better, right?
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  I know. With every bottle of bourbon.
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  It's 118 proof?
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  Car strength.
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  I just said that bit. Yeah, sorry.
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  I'm just looking.
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  I love when they put all the numbers and everything on the label.
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  Yeah. What about this?
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  Sorry.
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  It's strange to be talking about detail packaging.
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  Hold that caulk.
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  Oh, it's so heavy. It's so heavy.
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  Is it copper or brass? It weighs a lot.
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  It's very substantive.
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  That's like crazy.
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  It's really, really heavy. We want to drop that.
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  Yeah, I'd prefer you put it back in. On your toe.
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  That's really cool.
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  I'm definitely getting honey on toast when I put it near my nose.
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  It's like breakfast in a glass.
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  I remember now why I bought this.
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  This is such a lovely...
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  Have you tasted some yet? Not yet.
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  I'm still enjoying the smell.
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  This has that level of complexity to me that some of those big,
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  old, good ones have.
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  It's almost got a little bit of that.
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  Everyone's going to think of them enough for saying this.
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  C923-ness.
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  You know that thing of the Elijah Craig C923 had that thing where it
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  sat on your tongue with that beautiful, rich flavour and hung on your palate in a
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  way that was just exactly what I wanted.
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  It just sits on the back of my...
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  Like the middle back of my tongue, and it's just clinging on, giving me
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  A really good time over and over.
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  So much more in-depth.
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  I'd just say it's really yummy.
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  Oh, really yummy. Come on.
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  I don't really describe a bourbon as yummy very often.
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  And that's yummy.
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  It's like it just sticks to your It's not like a caramel or
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  when you're having a really good lolly and it stays in there.
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  And there's a complexity to it.
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  But at 118 proof, it's not intimidating complexity.
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  It's like a richness or like a completeness It's
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  like this or something in the way that it drinks.
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  Is it strange to say it changes flavour?
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  Excuse me, I'm so I'm trying to-I don't think that that's-It's like-No, I
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  think that's a good thing to say. It's sweet and then it's really rich.
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  Yeah, I think That's good.
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  Then after a minute or so, it's like really dark chocolate in
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  the back of your head. Yeah, dark chocolate I like as well.
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  Yeah.
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  Lovely.
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  Tell me about the tour because you said you really liked the tour.
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  Yeah.
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  We had this great young girl show us around.
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  I'll Great young girl.
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  She wasn't 10 or anything? No.
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  As in like- We had an excellent tour guide.
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  Yeah. I can't remember her name.
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  I feel really bad, but she was fabulous.
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  She really knew her stuff.
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  But it was that thing of we got to Thief in the Barrel and
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  It was just the difference between the little ones and the massive big one.
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  I just like seeing the…
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  You saw the trucks pull up outside and they were loading stuff in.
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  This is so yummy.
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  I'm sorry to interrupt you.
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  See, use my word.
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  It's so yummy.
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  Yeah, it is really yummy.
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  Sorry, the truck is pulling up.
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  As in you just got to see a bit more of the big scale,
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  behind the scene production-y stuff that sometimes you don't see.
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  But it was interesting to see on a larger scale, and they were building
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  All these brickhouses and place where they were drying all the grain
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  because there were lots of…
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  I can't remember that.
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  These big, tall things where they dried out.
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  Was it the farmer?
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  Yeah, the spent grain.
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  Was it giving the farmers for feed afterwards?
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  There was all these really cool initiatives that they were doing to
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  help the local farmers and to use local produce.
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  It was just really fascinating to see that on a really big scale, because I
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  often really love how unique some of the different little distilleries are, but
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  they can only be that way because they're so tiny.
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  Whereas to see someone on a bigger scale, trying to do really good stuff for the
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  environment and really good stuff for the farmers, I just really enjoyed it.
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  There's a few things that stand in my mind in that Rick house.
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  Do you remember walking to that Rick house?
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  Yeah.
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  And your neck would get all looking at the roof.
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  It's beautiful and big.
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  And it's at one of these Rickhouses that's designed for tours.
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  The first landing when you walk in, it's not to take photos, which I
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  really like to take photos.
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  But then- But they thought about all that as part of building it.
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  Well, but unlike some of the other Rickhouses you walk into.
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  Like at Buffalo Trace, you're not walking into a Rickhouse where they
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  designed it for a selfie moment.
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  They were walking into a Rickhouse for a long time.
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  Exactly.
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  But great.
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  Obviously, that's pretty cool for us, the visitor.
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  But one of the things I enjoyed, there's two parts.
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  The first one is, as we went through, we did a little lap
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  of the rick house, walked down the back.
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  One of the barrels-Completely leaked.
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  But the staves had almost burst open or something.
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  It looked like it was still looked like it Still holding the liquid.
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  We got to see some really cool stuff on that.
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  There was a few there.
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  There was one that was leaking, and I wanted to just tip it up so it
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  stopped, but they just-They don't move. They don't move them.
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  I was like, I just want to tilt it a little bit.
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  Stop leaking.
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  The other one is they're doing a stave finish, and
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  they showed us how they did that. Do you remember this?
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  No.
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  So think of makers 46. Yeah, I remember that.
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  You crack open the top of the barrel, you put staves on a ring, and you drop the
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  ring in, and you seal it back up again. Oh, that's right.
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  Yes.
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  Because I remember them showing us that it make it, but not-You
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  don't remember this one? I remember it now, yeah.
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  Can you describe what it was?
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  I think you should.
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  You clearly remember it better. Yeah.
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  What it is, is they've got their stave still.
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  It's not that it's not staves, but they're cut into very small length.
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  It's not like a full barrel stave.
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  It's like a, I don't know what we call it, like a 20 centimetre,
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  15 centimetre-a ruler. Section of the stave.
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  Probably It's the same width still.
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  But then it's fed into what must be some food-grade netting.
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  If you imagine what your oranges would come in.
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  Yeah, like an orange bag.
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  But like a big string of chunks of staves.
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  And then it all goes down through the hole.
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  And they feed it in through the bum hole.
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  Because they don't have to lift the whole lid off.
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  They just literally feed that in.
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  And it's fed into the thing.
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  Then that's when they finish. I totally forgotten about that.
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  That is cool. It's like palletised barrel storage.
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  It's like, obviously that's way more efficient and not as romantic, but
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  I really like it when it's romantic.
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  Put the barrel on the side, drop a whole ring of a whole charred stave in.
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  Don't put it in.
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  It's a food-grade plastic.
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  Yeah, but it was that thing of it gets a really good result.
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  We're drinking it and talking about it.
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  I think sometimes you get to say too much about how the sausages are
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  made on some of these tours.
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  I think I would have preferred not to have done that.
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  Oh, really? That's just fair.
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  But this is one of the I love that it's different.
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  You're right. Everyone does this differently.
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  Sorry, I feel like that's a negative thing.
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  I'm loving this bourbon so much, and this bourbon is not finished at all.
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  I like that you like the romatics, Dave.
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  I love the romance and the stories and stuff of the way bourbons are done
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  is one of my favourite things.
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  I've never told you this, have I?
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  It's stuck in my brain.
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  That's the way that they're…
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  I think I've got…
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  They're going for efficiency, and they're not marking
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  that moment to I don't like you.
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  I get it. You got to be efficient.
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  It's like...
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  It's clever. It's very clever.
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  Of course, they're using 2025 techniques to do things for
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  their manufacturing, their drink. Yeah.
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  Of course they are. I don't know.
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  Dave likes it done old school.
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  Yeah, I like old school stuff. Anyway.
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  It definitely creates delicious liquid.
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  This is incredibly tasty.
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  If you can get out to the Luxrode Distillery, do the tour.
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  It is excellent. You'll have a great time.
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  You get to taste stuff, you get to pee from a barrel.
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  But you won't be able to get to buy this bottle.
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  Well, not that exact bottle, but hopefully, they have limited supply.
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  But if you're there and you've got a bottle that looks like this one, get your
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  hands on it because, goodness gracious, this is delicious.
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  Cheers.
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  Cheers.
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  Thanks for listening.
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