Latest / Sips, Suds, & Smokes / I'm feeling pretty lucky down to the last drop

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I'm feeling pretty lucky down to the last drop · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and Smokes.
• 0:03
  > Brent>Here are the whiskeys that we're going to be tasting today. From the folks at Lucky 7. We have the Lucky 7. The proprietor, six year old single barrel number two, we have the Lucky 7. The Frenchman batch number seven. We have the Lucky 7.
• 0:19
  > Brent>The New Yorker batch number one. And from last Drop Distillers we have the Last Drop Distillers, 22 year old Japanese blended malt. The Last Drop Distillers, 27 year old bourbon. And the Last Drop Distillers, 55 year old single malt. I think these are releases 36, 37 and 38. I think so. Yeah.
• 0:43
  > Brent>Pretty good day.
• 0:45
  > Harm>I mean I uh, wasn't expecting to be treated like this, Bob. I just, I need to start paying you.
• 0:51
  > Brent>Thank you. Yeah, it would be nice.
• 0:53
  > Announcer>We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smoke and host the good old boys. And now it's sipping.
• 1:59
  > Harm>Hey.
• 1:59
  > Brent>Yes. It's sipping time again. Welcome to this Sips episode where everything good in life is worth discussing.
• 2:05
  > Harm>We never discuss the sexy times. I still think the sexy times are good.
• 2:10
  > Brent>Not with you they're not. That's why we don't discuss them.
• 2:14
  > Harm>But do we care about how she feels? That's horrible. I'm sorry.
• 2:17
  > Brent>She doesn't care how you feel, so. Yeah, don't worry about it. Uh, pretty sure she changed the locks on the door as soon as you left the house.
• 2:27
  > Harm>Yeah, I told her if she didn't have dinner ready by 6pm I would destroy her entire civilization.
• 2:34
  > Brent>Yeah, good luck with that. Mhm. That's gonna happen. So.
• 2:39
  > Bob>Yeah, that joke bombed.
• 2:41
  > Harm>I know.
• 2:43
  > Brent>Well, this is Made man Bob. And joining me today, our made man Brent.
• 2:46
  > Justin>You know, I was excited when you said you had a 27 year old and a 55 year old. For me I thought it was a mother daughter tag team.
• 2:54
  > Brent>Like they would have anything to do with you either. Okay, great. This is and good old boy Harm.
• 3:01
  > Harm>Thanks for having me, but the whole Jerry Springer thing just, just took me out of it.
• 3:07
  > Brent>And good old boy Justin.
• 3:09
  > Bob>Good morning, Bren. It just depends on who you have delivered your whiskey.
• 3:13
  > Justin>There you go.
• 3:14
  > Brent>Yeah, yeah, yeah.
• 3:15
  > Justin>Well
• 3:18
  > Bob>that's a retailer thing. Not from the manufacturer.
• 3:21
  > Brent>2 minutes and 20 seconds already in the toilet. So we've set a new record.
• 3:24
  > Justin>Set a record.
• 3:25
  > Brent>So our sip segments are about wine. Uh, Distilled spirits, tea and coffee. And here are the whiskeys that we're going to be tasting today. From the folks at Lucky 7. We have the Lucky 7. The proprietor, six year old single barrel. Number two, we have the Lucky 7. The Frenchman batch.
• 3:43
  > Brent>Number seven, we have the Lucky 7. The New Yorker, batch number one. And from last Drop Distillers, we have the last drop distillers, 22 year old Japanese blended malt. The last drop distillers, 27 year old bourbon and the last drop distillers, 55 year old single malt. I think these are releases 36, 37 and 38. I think so. Yeah. Pretty good day.
• 4:11
  > Harm>I mean uh, I wasn't expecting to be treated like this, Bob. I just, I need to start paying you.
• 4:17
  > Brent>Yeah.
• 4:17
  > Harm>Thank you.
• 4:17
  > Brent>Yeah, it would be nice, wouldn't it?
• 4:19
  > Justin>But.
• 4:20
  > Brent>So let's have uh, Justin, tell us all about our sibs ratings.
• 4:24
  > Bob>Well, we're gonna have. We're gonna do five or we're gonna do one separating today, I guess we're gonna do five.
• 4:34
  > Brent>Pick one.
• 4:35
  > Harm>Pick one separate because you're not gonna hear any other time.
• 4:37
  > Brent>Yeah.
• 4:38
  > Bob>Number one, give me a glass of water to wash out my mouth.
• 4:50
  > Brent>That was actually Harmeet's audition tape when he first started on the show.
• 4:53
  > Justin>Well, that's the last time you're gonna hear that number today.
• 4:55
  > Brent>Yep. You think so? Yeah.
• 5:00
  > Bob>You really surprise.
• 5:01
  > Brent>All right, well, Brent, why don't you tell us about the uh, about the folks at Lucky 7. We've done them on the show before, but yeah, thanks.
• 5:08
  > Justin>Ah, Bob. Our regular listeners should be familiar with Lucky Seven spirits as we've discussed their product in a lot of episodes. The company was founded by college friends and movie buffs and they named their company Lucky 7 in honor of the infamous Lucky Stage 7 on the Warner Brothers lot.
• 5:24
  > Justin>The master blender for Lucky 7 is one of the best blenders in the U.S. ashley Barnes.
• 5:30
  > Brent>Mhm.
• 5:31
  > Justin>Does a pretty good job.
• 5:32
  > Bob>Very good.
• 5:33
  > Brent>I think she's without a doubt one of the best blenders. Yeah.
• 5:37
  > Harm>So magic.
• 5:37
  > Justin>So this first uh, one we're tasting is the lucky seven. The proprietor, a six year single barrel, number two. 57.7 ABV 115.4 proof. The colors, um, it's like a, it's a nice straw color. It's nice Man Straw Sauvignon Blanc.
• 5:56
  > Harm>This is deeper.
• 5:57
  > Justin>Yeah. Um, the uh, on the nose I get an orange and cherry juice, a little brown sugar. It's a beautiful nose. On the palate it's a. Oh, it's a huge, huge mouthfeel all over your palate. In the front, I get a little bit of bitter baking spices all over, cover the front. And then I get some oaky orange covering the entire palate. And the little hints of cherry and, uh, caramelized brown sugar along with that, um, on the finish line.
• 6:25
  > Justin>Long, long finish. It's a lingering orange and a bit of a dry spice, but it's just, it's a beautiful finish. I mean, when you think of a six year old and somebody says, you know, you're drinking a six year old, a lot of times you still have that, that corn that hasn't fully matured.
• 6:42
  > Justin>You get that corn, you know, you get that corn taste to it, and you don't have that here at all.
• 6:46
  > Justin>This is.
• 6:47
  > Harm>Do we know what the mash bill is? What's the percentage of corn here?
• 6:49
  > Brent>No idea.
• 6:50
  > Justin>No idea. But, you know, it's exactly right.
• 6:55
  > Harm>What happened to your volume? That just went up.
• 6:57
  > Justin>Well, that's okay. Just, uh. So, yeah, so usually, uh, the corn, that's what, you know, in six years, the corn hasn't fully developed and everything.
• 7:04
  > Justin>And here. Oh, this is a masterpiece. Harm, what do you think?
• 7:09
  > Harm>I didn't get as much orange as you did. I may be off today. I had a cold last week and I'm just still recovering. But, um, to me, this smelled like pancakes and a little bit of maple syrup and some cherry juice. Um, what you said about the palate was absolutely correct. I mean, I got, I got there on the palate, I got more. The orange M.
• 7:30
  > Harm>There's a little citrus, but I mean, I wouldn't even call it orange, really. Maybe, maybe orange.
• 7:34
  > Harm>It's got some great woody grip. It's got a wonderful mouthfeel. Um, it's warming without being overwhelming. I don't. I couldn't tell was 115 proof. Uh, baking spices are coming in. You got the bitter, little bitter on the front. I'm getting more of the mid palate. Um, and it's. The finish is absolutely long and gorgeous. It's just a beautiful whiskey. I would never be able to tell. This is only six years old.
• 7:56
  > Justin>Exactly. This is like you said, jump on it. I mean, this is one of those ones, you see it, you jump on it.
• 8:01
  > Harm>This is one that you can find pretty much everywhere now. It used to be not available in Florida back in the day. I got the very first barrel of Lucky seven in the state of Florida. And I want to thank them. I bought that, that private barrel. Probably my best pick we ever did. I need to get another one of these guys. They're fantastic. Justin, what do you think?
• 8:18
  > Bob>Breakfast in a glass there uh you go. Maple syrup on the nose.
• 8:22
  > Harm>He got the orange juice, you got the maple syrup.
• 8:24
  > Bob>Got biscuits. I got a little bit of grits on the finish. If you're going to drink all day,
• 8:29
  > Brent>start with breakfast, that's for damn sure.
• 8:33
  > Justin>So you can't say you've been drinking all day if you don't start in the morning.
• 8:36
  > Harm>What a great mouthfeel. Yeah, it really does.
• 8:38
  > Justin>It is, it is.
• 8:39
  > Brent>I mean just the nose right off the bat tells you that this is something really good. It's mhm, the molasses, the maple, it's got a sweetness to the nose. There's just a bit of barrel char on the front palate. You get a really dark, dark, dark caramel in the back and the vanilla just sort of coats. It's got a really good mouthfeel. It's got a nice viscosity to it. Again, you'd never in a million years guess that this was a six year old bourbon.
• 9:09
  > Justin>Nope.
• 9:09
  > Brent>This is like um, like when we're doing the B tech and when we get to the handy and you go this is you know what six years old.
• 9:16
  > Harm>I was drinking 100.
• 9:18
  > Brent>When this is six years old, you know it's, it's as good as all the others. This, this is the same thing. This one, this one holds its own. This uh, this single barrel number number uh two. This thing was fantastic.
• 9:31
  > Harm>I was drinking a five year old hundred proof whiskey yesterday from an undisclosed distillery.
• 9:36
  > Harm>It tasted hotter than this. M. This is fantastic.
• 9:38
  > Brent>Yeah. And it's 115.4. And really it doesn't.
• 9:42
  > Brent>Doesn't taste like it at all.
• 9:43
  > Justin>Nope. Tastes more like 100.
• 9:45
  > Brent>Yeah, well maybe I would go 1 5, maybe 113 tops.
• 9:50
  > Brent>You know, let's get all picky here but we're gonna give the lucky seven the proprietor six year single barrel number two. Well deserved. Forceps.
• 10:00
  > Harm>That's classified.
• 10:02
  > Brent>Justin, why don't you start telling us about this one before we get into the commercial.
• 10:06
  > Bob>Lucky seven. The Frenchman. Batch number seven.
• 10:08
  > Bob>It's 56.5 alcohol by volume or 113 proof. First released in 2022. This expression is first blended by master blender Ashley Barnes to profile before being finished in new oak barrels. The color is light on the note on the nose. I got almond croissant, uh, palate was like um, sweet and spicy pickles and the finish was medium length. What did you think, Harm?
• 10:40
  > Harm>I don't know where you got the sweet and spicy pickles. And I think you are broken inside.
• 10:43
  > Justin>And I don't know where he got the light color.
• 10:45
  > Harm>He's an odd human being. And you call the first ones straw. Both of you are messed up. But you leave your eyes checked.
• 10:53
  > Brent>We'll be back.
• 10:58
  > Harm>Hey.
• 10:58
  > Brent>And we're back.
• 10:59
  > Harm>And as I was saying, they need glasses. Yeah, this is. This is not a light color. This is a gorgeous amber. Golden amber. It's got, um. This is. I can find a fossil in this.
• 11:12
  > Justin>If it's brown, drink it down.
• 11:13
  > Harm>If it's brown. Dangerous.
• 11:14
  > Bob>I don't see color, Harm.
• 11:17
  > Harm>You're the worst kind of people. Acknowledge the struggle, Justin. Acknowledge the struggle. This liquid had some aging.
• 11:26
  > Bob>What you just said, uh, is one of the most insanely idiotic things I have ever heard.
• 11:33
  > Brent>At no point in your rambling, incoherent
• 11:36
  > Bob>response were you even close to anything
• 11:40
  > Brent>that could be considered a rational thought. There you go.
• 11:43
  > Harm>That's a very long point. All right, so the. You, uh, were getting. Ah, uh, who's who? Did anybody give tasting notes on this? From the Frenchman?
• 11:52
  > Justin>Yeah.
• 11:52
  > Harm>Okay, so you were saying, um, Frank's pickles.
• 11:54
  > Harm>Pickles. I.
• 11:55
  > Bob>What is hot and sweet but on the nose?
• 11:58
  > Harm>You don't have enough time for that. Would you say on the nose?
• 12:00
  > Bob>On the nose. Almond croissant.
• 12:01
  > Harm>I like that taste that note. That notes. Great.
• 12:04
  > Harm>For me, it was more like a Krispy Kreme doughnut, but I get that note. Almond note. I wasn't really picking it up at first, but now this had time to breathe. I get it. Crispy Krispy Kreme doughnut on the palate. It's a soft baked goods and candy. I can't remember the name of this candy, but it's not freaking pickles, Justin.
• 12:24
  > Bob>Okay.
• 12:25
  > Harm>There's like a violet candy going on, and the finish is long and beautiful. Not quite as long as that first one, but it's more delicate. It's a warm.
• 12:35
  > Justin>It's a warm.
• 12:36
  > Harm>Yeah.
• 12:36
  > Justin>Warm finish.
• 12:37
  > Harm>Yeah. Yeah. It's nutmeg. It's light. Ah, nutmeg.
• 12:42
  > Harm>It's a light, um, like that. Not. You don't get all the bitter baking spice you get on the first one, but there is some baking spice. French oak does generally bring in some spicy, spicy notes, whereas American oak tends to be more vanilla and coconut. I'm getting those spiciness from the French oak. It's really well done. Bob. What do you think?
• 13:01
  > Brent>When I first poured it, the first thing I smelled was Tim Hortons maple Donuts.
• 13:06
  > Harm>You know, I haven't had a Tim Hortons donut in so long. I lived in Canada.
• 13:09
  > Brent>It was, uh, it was a Tim Hortons donut. It was fantastic. Like I said, you should remember that.
• 13:15
  > Harm>I was a kid, I lived in Winnipeg. There wasn't a Tim Hortons when I moved.
• 13:18
  > Brent>Oh, uh, so good.
• 13:19
  > Harm>Tim Hortons. Right east.
• 13:21
  > Brent>So good. Just maple donut. That's blown off just a little bit. It's still there.
• 13:26
  > Harm>But I married a girl from the South. This is Krispy Kreme to me. Oh, it's a donut. It's a donut.
• 13:31
  > Brent>Mhm. And again on the palate. I love what she does with her stuff because the char comes through. I'm getting that char on the front of the palate. Dark brown sugar and butter, burnt toffee.
• 13:45
  > Harm>I did everything but the butter.
• 13:47
  > Brent>There's some, there's some, um, there's some dark, dark, dark stewed fruit in the back. But again, another winner.
• 13:55
  > Harm>It's like a bittersweet chocolate, I think. But maybe that's some of the char from the.
• 13:58
  > Justin>Yeah, I mean, on the palate. One of my notes is I have a raisin soaked in peach juice.
• 14:04
  > Harm>Where the hell did you get that? Who knows that?
• 14:08
  > Justin>Me.
• 14:08
  > Harm>Since when?
• 14:09
  > Justin>I don't know. I've never, I never soaked a raisin.
• 14:11
  > Brent>Bored as hell, apparently.
• 14:12
  > Bob>Yeah, I never had peach juice. I didn't know that was a thing.
• 14:15
  > Justin>Really? Like you've never had canned peaches?
• 14:18
  > Justin>Yeah, well, that's.
• 14:19
  > Harm>It's not that sweet to me. I mean, I understand the raisin that you're getting, but it's not like.
• 14:23
  > Harm>It's not like a sherried whiskey at all.
• 14:25
  > Justin>No, no, no, no. It's not, uh, not like that because you got that, you got the, the baking spices and the cinnamon. They really balance it out.
• 14:32
  > Harm>Yeah.
• 14:33
  > Justin>And that finish, you nailed it on that finish, though. That warm, just that long, warm finish.
• 14:38
  > Harm>It's absolutely. It's more delicate than the first one. It's absolutely gorgeous. There's no age statement on this one,
• 14:43
  > Brent>but it wraps you up like a warm hug. Um, yeah, yeah.
• 14:46
  > Justin>This is just. It's. It's lingering warm finish. I.
• 14:50
  > Justin>One of the most pleasant finishes you're going to have, you know, tobacco, chocolate, baking spices, and it just, it just warms your heart.
• 14:59
  > Brent>M. Oh, so good.
• 15:02
  > Harm>Not just. It warms your palate and your esophagus as it goes down.
• 15:06
  > Brent>Mm.
• 15:06
  > Justin>That's close to your heart.
• 15:08
  > Harm>It does. It gets close to your heart.
• 15:10
  > Brent>Well, we're gonna be Giving the lucky seven, the Frenchman, batch number seven, a well deserved four sips.
• 15:16
  > Harm>It's close to a five. Not quite.
• 15:18
  > Brent>Yeah, yeah, it's. It's real close to a five.
• 15:21
  > Harm>I didn't put any water. Anybody else put any water in it?
• 15:23
  > Justin>No, I didn't feel like I didn't.
• 15:25
  > Brent>I didn't get much help.
• 15:26
  > Justin>No, I didn't feel like I needed it.
• 15:28
  > Harm>You know, I always try it.
• 15:29
  > Justin>You know, you have this right here.
• 15:30
  > Bob>I'm the only one that gets a pickle back out of this. But that's okay.
• 15:33
  > Harm>You are, I swear. You just. Did you just not eat lunch or something? Are you hungry? What's going on?
• 15:38
  > Bob>I ate.
• 15:38
  > Brent>Yeah, he ate once. He just didn't brush his teeth, so.
• 15:41
  > Bob>No, I did.
• 15:42
  > Brent>Well, this takes us to our next whiskey. So that's the lucky seven, the New Yorker, batch number one.
• 15:47
  > Brent>It's 58.6% ABV, 117.2 proof. Uh, no age statement.
• 15:55
  > Brent>This one is 70% corn, 21% rye, 9% malted barley.
• 16:00
  > Brent>Um, this is Kentucky straight bourbon that has been finished in ambarana casks. And we've had a lot of experience with ambaran on this show. It's sort of the wood of the day. Everybody out there is trying to do it and most people are just overdoing the heck out of, um, it.
• 16:17
  > Harm>Such a powerful finish.
• 16:19
  > Brent>You have to be very careful.
• 16:20
  > Harm>You have to be really judicious hand.
• 16:23
  > Brent>But here on the nose, this is cinnamon apple pandowdy. It is beautiful. There's just enough there. It's not overpowering. On the palate. Let's see. On the palate you get that amber on a cinnamon, but it's not clubbing overhead like most people, uh, when they do it. It's, it's actually much lighter than the nose. You think it's going to be more of a cinnamon bomb from the nose, but dark blackstrap, molasses, cinnamon,
• 17:08
  > Harm>a little
• 17:09
  > Brent>bit of wood, a little bit of char. Yeah, this one's lovely. What you think, Brent?
• 17:13
  > Justin>Yeah, this, it's a baked cinnamon apple pie filling on the nose. I mean, it's when you pick it up and you nose it, that's just what you get. It's like if you don't get that it's something, there's something wrong with you.
• 17:24
  > Brent>Like walking into the bakery when they're taking the pies out of the oven.
• 17:29
  > Harm>I think you guys are both missing something, but I would keep my. Keep it to myself.
• 17:33
  > Justin>You're not, obviously, you're Not.
• 17:36
  > Harm>I'll bring it up later. I want to hear what you guys say first, because then I'm going to say it.
• 17:40
  > Harm>I'm going to see if you get it. Go ahead.
• 17:42
  > Justin>So on the palate. Yeah. I mean, you thought it was a light cinnamon. I thought it was a heavy cinnamon. On the palate still.
• 17:48
  > Brent>Uh, but it's a heavy cinnamon. But for. Yeah, but for most.
• 17:54
  > Justin>Right, but it's. But you got gingerbread, graham crackers, brown sugar. Um, just another. Another one. Another beautiful finish.
• 18:01
  > Harm>I got zero gingerbread. Justin, what do you tell me what weird stuff you got?
• 18:07
  > Bob>Cinnamon candy cane on the nose and kerosene lamp oil being burned.
• 18:11
  > Harm>No, no, he's not completely wrong. There's a minerality to it. I'll give him. I'll give him the kerosene. I know you're laughing, but go ahead.
• 18:17
  > Harm>What else?
• 18:18
  > Bob>On the palette, I got, like, moderate, uh, cinnamon, but heavy brown sugar. And the finish for me was very sweet and, uh, medium length kerosene.
• 18:32
  > Harm>Reset your palates. Get. Get a little bit of those oyster crackers. Such a fine line between stupid and clever.
• 18:38
  > Brent>Yeah, yeah.
• 18:40
  > Harm>All right. And this is what I think you guys missed. I agree with you on the cinnamon. So first I've got when I first tasted with cinnamon, toast crunch all the way. But coming back to it.
• 18:49
  > Harm>Marshmallows. It's toasted marshmallow. There's.
• 18:53
  > Harm>There's red apple, but grated sweet coconut.
• 18:57
  > Harm>There's coconut on there. Smell it and then have a taste.
• 19:02
  > Justin>I m. Don't get it.
• 19:03
  > Brent>Oily.
• 19:04
  > Harm>It's got an oily palate. The apple, the cinnamon.
• 19:07
  > Harm>But there's a coconut note to it. Maybe that's coming from the American wood.
• 19:10
  > Bob>Maybe Coppertone.
• 19:12
  > Harm>It's not quite Coppertone. It's like grated. It's like the. Like, if you're. You're about to do a German chocolate cake, and you got the grated, sweet coconut. That's what I think you guys are missing in this. But other than that, you. I think you're.
• 19:24
  > Justin>There. There's no coconut.
• 19:25
  > Harm>There is coconut. You're wrong. And there's no pickles.
• 19:28
  > Brent>Oh, there's definitely no pickles.
• 19:30
  > Bob>Definitely should have brought cinnamon. Um, you should have brought the German chocolate cake.
• 19:34
  > Brent>Yeah, yeah. Not even close. Well, we're gonna give a lucky seven New Yorker bash number one forceps.
• 19:43
  > Harm>That's classified.
• 19:49
  > Bob>Hey.
• 19:50
  > Brent>And we're back. We just finished going over the lucky seven New Yorker batch number one. We gave that four sips, but we're gonna go on to our Stuff now from, uh, Last Drop Distillers, we're gonna have, uh, Harm tell us about that.
• 20:02
  > Harm>Thanks, Bob. The last stop, Last Drop Distillers is a name that has some familiarity to our regular listeners. It's founded by James Espy, who came to my store one day and had me taste one of the best tasting whiskey I had in my life. Uh, Tom Yago and Peter Fleck, three men with well over 100 years combined experience in the whiskey industry. James worked in the development of major brands such as J and B, Johnny Walker and Chivas Regal. Tom is responsible for the development of several major brands as well, such as the Johnnie Walker Blue label. And then he was the man behind the Devon of Bailey's Irish Cream Liqueur. And, uh, he sold over a billion bottles. Peter spent his life in the drink industry, uh, in his home country of South Africa and was responsible for brands such as Smirnoff Vodka, JMB Rare Scotch and Chivas Regal. Rather than retiring, these gentlemen decided to turn their attention to something a little bit different and created one last unique brand. The Last Drop Distillers. The Last Drop was established to seek out hidden parcels of old whiskeys and, and bring them out to true whiskey connoisseurs. The company was acquired by, uh, the Sazrac Corporation in 2016. So back in the day I had some Pre World War II whiskey with these gentlemen and my God, it changed my life. Today we're tasting three of them and the first one is the Last Drop Distiller's 22 Year Old Japanese Blended Malt, 59.1% ABV, 118.2 proof. The release size was 319 bottles worldwide. This features malt whiskeys distilled in 2000. Uh, sorry, in 2000, the final year for the Hanyu distilleries operation. The Last Drop third Japanese whiskey release encapsulates the artistry of distilling responsible for some of the most highly valued whiskeys in the world. Blah, blah, blah. More market speech. Let's get into this. This is a, uh, marriage of two casks crafted in rare Japanese Mizunara oak. The color is a gorgeous amber, a little bit on the deeper side, more copper. And the nose, it is just gorgeous. Uh, it's sandalwood, nutmeg and earthiness. And there's, um, a, there's a, there's an almond note to it, but it doesn't really smell like Mizunara to me.
• 22:16
  > Harm>The mizzenra usually has a tropical note, right?
• 22:18
  > Harm>But then you put it on your mouth. That's where the surprise comes. Oh, my God. Just. Just touch it to your lips.
• 22:27
  > Brent>Brent, that's not what he meant. Put your pants back on.
• 22:31
  > Justin>Sorry, sorry, I got distracted.
• 22:35
  > Harm>Gorgeous viscosity here. It's oiliness, and there's tropical fruit flavors all of a sudden coming out. That's where the mizzenara comes in.
• 22:43
  > Harm>Um, I'm getting coconut and pineapple and berries and. Oh, there's like, a mango note to it. This is just gorgeous. It's. But even though I say all these sweet tropical fruits, it's not sweet. It's.
• 22:57
  > Harm>It's, uh. I don't know where this. This savory component comes from. It's just. Just beautiful and balanced, and the finish is infinite. I get some, like, a little floral note, like violets as well. But, oh, my God, this. This is just one of the best whiskeys I've had in my life. I love it.
• 23:17
  > Harm>Bob, what do you think?
• 23:19
  > Brent>I think this is absolutely beautiful. I mean, the only thing I would change about it is send me a case of it.
• 23:27
  > Harm>But, uh, there's only 319 bottles made worldwide, Bob.
• 23:29
  > Brent>I don't care about the rest of the world. Not when I'm drinking something that's delicious.
• 23:33
  > Harm>Our sample size was tiny. They sent us maybe 60ml, but happy to get it.
• 23:39
  > Brent>Yeah.
• 23:40
  > Bob>Thank you, guys.
• 23:41
  > Harm>Yeah.
• 23:41
  > Brent>Um. Yeah, the nose on this and the palette are two entirely different worlds.
• 23:47
  > Harm>Yeah, it was surprising.
• 23:49
  > Brent>You're getting that sandalwood. There's vanilla, there's marzipan. There's a little bit of. A little bit of a pastry note. It's so crisp and it's clean, and there's just nothing detracting from that nose.
• 24:07
  > Harm>Did anyone try water with it at all?
• 24:09
  > Justin>Yes. Yes and no.
• 24:11
  > Bob>Didn't help. It didn't help.
• 24:12
  > Harm>Okay.
• 24:12
  > Brent>No.
• 24:12
  > Harm>Um, I'm going to put it anyway. Don't see if it helps me.
• 24:15
  > Brent>But on the pallet. That's the thing with this one.
• 24:20
  > Brent>The minute it touches your tongue, it explodes in tropical fruit. And it completely catches you off guard because you don't pick that up at all in the nose.
• 24:31
  > Harm>This water didn't change the nose. But I did get a little, like, more tropical fruit. But not. Not like the palate.
• 24:36
  > Brent>No, it's. It's. It's a tropical fruit bomb. Um, there's a little bit of the oak there. There's a little bit of woodiness in the back, just enough to give you that basis, that spine. This is a truly beautiful whiskey. I mean, this Is. This is really just fantastic whiskey.
• 24:57
  > Harm>I just.
• 24:58
  > Brent>I just wish I had a whole bottle. Oh.
• 25:00
  > Justin>I, uh, mean, when you guys. When, you know, you nailed it when you said it was the fruit, but not the. Sweetie, the sweetness. It's that fruit. You get that fruit flavor of all those fruits that.
• 25:08
  > Justin>Tropical fruits together.
• 25:08
  > Harm>It doesn't translate with. There's no sugary right.
• 25:10
  > Justin>There's no right.
• 25:11
  > Brent>There's.
• 25:12
  > Justin>There's none of that. But it has all the flavor of that. And it's well combined. It's so well blended together, it's, you know, another masterpiece.
• 25:20
  > Harm>I've had old Japanese whiskey, but I've never had anything that tasted like this. This is gorgeous.
• 25:27
  > Justin>Yeah, there's, uh. It's hard to find anything wrong with this, you know, and you can. You can try to nitpick all you want, but you. There's nothing wrong with this.
• 25:35
  > Brent>What's wrong is that we can't really afford to drink this on a regular basis.
• 25:39
  > Harm>That's what's wrong with this. It's too expensive for us.
• 25:41
  > Justin>Like I said, you can nitpick.
• 25:43
  > Brent>Um, all I can say is thank you. Thank you. Thank you to the folks at Sazerac for sending this one, because this one is truly. I'm with harm. This is one of the best Japanese.
• 25:51
  > Harm>I didn't even have Sazerac in Last Drop. I totally forgot about that.
• 25:55
  > Brent>Yeah, this is one of the best Japanese whiskies I've ever had. I mean, this thing is fantastic.
• 26:00
  > Bob>What you think on the nose? I got like, sandalwood soap and a little bit of marzipan on the palette.
• 26:07
  > Bob>It was like Massaman curry from, like, a Thai restaurant.
• 26:11
  > Harm>No, dude, there's not that much spice.
• 26:14
  > Bob>Well, it's not that, like, five star hot.
• 26:16
  > Harm>Okay?
• 26:17
  > Bob>It's like medium spice, but.
• 26:18
  > Harm>So Mossman curry is the yellow curry. It's got coconut.
• 26:23
  > Bob>Yeah, it's coconut based curry.
• 26:25
  > Harm>Coconut base curry. You should have cumin. I get no cumin here and I get no saffron here, but I'm getting
• 26:33
  > Bob>a little saffron on the.
• 26:34
  > Harm>There's maybe coriander. What the. Yeah, it could be coriander. You're right. Okay, what else that was.
• 26:39
  > Bob>It finishes like, you're not completely nuts,
• 26:43
  > Harm>but there is something wrong with you.
• 26:45
  > Bob>M. Well, there's not enough time in the show for that.
• 26:49
  > Harm>Yeah.
• 26:49
  > Brent>Join us after this show for our deep dive into the psyche.
• 26:53
  > Harm>Therapy sessions are great.
• 26:55
  > Brent>We might do that psychological examination of a vivisectionist. Yeah, no, skip.
• 27:01
  > Bob>Skip that show.
• 27:02
  > Justin>It's an eight hour Show Monday through Thursday.
• 27:04
  > Brent>Yeah.
• 27:05
  > Harm>My God.
• 27:06
  > Brent>Yeah. This is fantastic. I mean, this is absolutely fantastic.
• 27:10
  > Harm>Do we have a rating, Bob?
• 27:11
  > Brent>Unfortunately, all the button only goes to five.
• 27:14
  > Harm>This, this. It only goes to five.
• 27:21
  > Brent>This is, uh, this is just fantastic. I mean, just honestly fantastic. So that takes us to our next one from Last Drop. What do you think, Brett?
• 27:30
  > Justin>Well, this is last drop distillers. 27 year old bourbon. I know. Uh, just 27 year old bourbon. You know, if that doesn't bring attention to yourself, I don't know what will. But 60.9 ABV, 121.8 proof.
• 27:47
  > Justin>Another thing to bring attention to yourself.
• 27:49
  > Brent>Wow.
• 27:50
  > Justin>Release size, 508 bottles worldwide. So this exceptionally aged Kentucky straight bourbon whiskey adds a new chapter to the partnership between the Last Drop and Buffalo Trace Distillery. Created by master blender Drew Mayville and master distiller Hardin Wheatley, who selected and married together three of the oldest barrels lying at Buffalo Trace distillery.
• 28:12
  > Justin>Distilled in 1995, 1996 and 1997.
• 28:16
  > Harm>Do we have any sound effects for this? Dude, I feel like there should be some sort of explosion.
• 28:22
  > Justin>There you go. A bomb.
• 28:25
  > Harm>We need more than that. You need to get new sound effects for just this mind is a raging torrent flooded with rivulets of thought cascading into a waterfall of creative alternatives.
• 28:37
  > Brent>How about that?
• 28:38
  > Harm>There you go.
• 28:39
  > Bob>I thought my sound effect was the bomb, but, uh, hold on.
• 28:42
  > Brent>The moment the world has waited for. There you go.
• 28:45
  > Brent>Okay.
• 28:45
  > Justin>Yeah. The dropping of a. Of a spaceship.
• 28:48
  > Harm>What do you think?
• 28:50
  > Justin>No.
• 28:50
  > Harm>So tell me, Tell me.
• 28:52
  > Justin>I know. So that on the color we're gonna go with, it's. It's like a 70 to 80s copper penny. Nice color to it.
• 29:00
  > Harm>I want to see your penny collection, but go ahead.
• 29:02
  > Justin>Yeah, go ahead. I know that you're in jealous of my paint.
• 29:04
  > Bob>They're all limited edition edition now. They don't make them anymore. Right.
• 29:08
  > Justin>Uh, you want to see my pennies?
• 29:09
  > Harm>Huh?
• 29:09
  > Justin>Uh, so on the nose, beautiful cherry. Just a dark fruit, um, a little bit of rye, a little bit of vanilla. Gosh, I. The nose just is. Promises so much. So I can't wait to get to the palate. So on the palate I got the oak tannins. It seems a little dull at first and stuff. And, uh, I'm going to tell you what happens afterwards. Yeah. When we're back.
• 29:41
  > Harm>Hey.
• 29:41
  > Brent>And we're back. Brent, tell us a little bit more about this amazing bourbon.
• 29:45
  > Justin>So initially on the palette, it just was.
• 29:49
  > Justin>Everything was there. It was, you know, you had your cherry Your tobacco, the leather, all that stuff. All that stuff that you expect in the. In the bourbon, but it just didn't seem to. It just didn't seem to like, be. You're like, I want some more, you know, added a couple drops of water, boom, and bam, here comes the explosion.
• 30:09
  > Harm>And I'm glad Brent said that because we hear so much guff. I say guff because I'm trying to be family friendly. Guff from people online about adding water to whiskey.
• 30:21
  > Justin>Sometimes it doesn't help.
• 30:22
  > Harm>I mean, this time.
• 30:23
  > Justin>This time it really explodes. It went from. It went from an ordinary, you know, like, uh, like an ordinary, like when I'm not saying ordinary. I mean, it went from a good
• 30:31
  > Harm>bourbon, really great whiskey to something exceptional.
• 30:33
  > Justin>Right? Exactly. It really took it up one whole notch and then some as far as the, uh, flavor profile goes, you know, and it also helped with the finish. The finish is like nonstop. It gives you that little bit of. A. Little bit of a hug.
• 30:49
  > Justin>Not as. Not a deep hug. Like something like some of these, you know, like 14 year old, you know, straight bourbons that. We get that and stuff.
• 30:57
  > Justin>Not. Not like that.
• 30:58
  > Harm>But at, uh, 27 years old, you feel it should be going back on a decline. Right.
• 31:04
  > Justin>I, uh, mean, and also you feel like it should be like more oaky. You feel like it should be more tanned. Yeah, you think that. And that's not what happened here. There's. It's. Even without the water, it wasn't. You didn't feel like it was over oaked without the water. You just kind of felt like, uh, you know, it's really good, but, you
• 31:23
  > Harm>know, I thought it was a little bit over oak without the water. Adding the water just.
• 31:26
  > Justin>Oh, made it pop. It just made the whole thing pop, you know. Justin, what are you thinking?
• 31:31
  > Bob>It's a very masculine whiskey. Got like leather and wood. Tough, tough whiskey. Tasty though.
• 31:39
  > Harm>The chocolate covered cherries are not masculine, man.
• 31:42
  > Bob>Yeah, they're kind of buried in the tannins.
• 31:44
  > Harm>Yeah. For you. You got the. You got the leather more, I guess I understand, but I think the water brought more. The fruit.
• 31:50
  > Brent>Yeah. The leather, the wood, the oak, it's you.
• 31:53
  > Brent>You know, this has spent significant time in barrel. You know, this thing's been sitting around waiting for just the right moment for somebody to put it in a bottle. And this was it.
• 32:02
  > Bob>It's like someone working in their Kentucky barn.
• 32:05
  > Bob>Uh, you know, all the things you would smell and taste in there are in this glass.
• 32:10
  > Brent>In a good way.
• 32:11
  > Justin>I mean, a tobacco at a tobacco field you know, when you walk in the barn underneath the tobacco leaves, this
• 32:15
  > Harm>is not the feel. This, this is the aging. This is the where they're fermenting the tobacco leaves, the aging barn.
• 32:20
  > Justin>That's what I'm saying. You walk in the barn and I
• 32:22
  > Bob>gotta do a tour of one of those. I've never had any of these actual experiences.
• 32:28
  > Brent>Cigars?
• 32:28
  > Justin>Yeah.
• 32:29
  > Harm>You smoke so many cigars. You do the cigar show for sip suds and smokes. I don't even do the cigar show. I went from a couple cigars a month to one or two a year.
• 32:37
  > Bob>I did do a tour at J.C. newman in Tampa. They have a cigar factory, the only one I think in America that was really cool. And they just have a fermenting room but no tobacco.
• 32:47
  > Harm>So. But there's that fermented tobacco going on.
• 32:50
  > Harm>There's. But there's still fruit underneath this.
• 32:52
  > Harm>And you add the water and it brings it out and. Oh my God, is it gorgeous? It's gorgeous.
• 32:57
  > Brent>It tastes like its age.
• 32:59
  > Harm>Full disclosure folks, I spilled about 10ml of this because I was talking with my hands and knocked over the bottle and I, I humbly apologize to the world and to Sazerac.
• 33:09
  > Justin>Well, I mean in your defense, you did suck it out of the uh. Lick the table and suck it out of the well.
• 33:16
  > Harm>We're gonna napkin.
• 33:17
  > Brent>Yeah, we're gonna give the last trap distillers 27 year old Buffalo trace distillery Bourbon again.
• 33:24
  > Brent>I, I feel horrible. I can only go to five.
• 33:27
  > Harm>Oh my goodness.
• 33:29
  > Brent>If you're fortunate enough to try this. Add water, add water. Add water, add water.
• 33:35
  > Bob>Just a drop.
• 33:36
  > Harm>All uh.
• 33:36
  > Brent>Right, Justin, tell us about our last one.
• 33:38
  > Bob>So I'm excited to tell you about Last Drop Distillers 55 year old Single malt. Man, I'm not even that old.
• 33:44
  > Justin>55 year old.
• 33:46
  > Bob>I know. 43.1% alcohol by volume 86.2 proof only release 430 bottles in the world. This whiskey is from a batch of 3X Sherry butts and I love big butts. I cannot lie. From the Tom and Tool distillery and refill.
• 34:05
  > Harm>Hog heads.
• 34:06
  > Brent>Yeah.
• 34:06
  > Bob>The youngest from 1969 carefully married and refilled in 2022 into a fresh ex matum sherry castle. What they said right before being blended and bottles for this release I go by he him.
• 34:24
  > Harm>Not they.
• 34:25
  > Brent>He goes by what, what or it.
• 34:28
  > Harm>Yeah.
• 34:30
  > Bob>So on the nose you get like these beautiful fruits and you get like just a little bit of menthol and some warm coffee on the palate baking spices just A little bit of pineapple, some caramel. And the finish is short and pleasant. I enjoyed this one.
• 34:56
  > Bob>What did you think, Bob?
• 34:57
  > Brent>Um, the nose was very promising on this.
• 35:00
  > Harm>The nose promises the world.
• 35:02
  > Brent>Yeah, the nose on this is just absolutely fantastic. It's just everything that you want in a 55 year old scotch. The fruits are there.
• 35:14
  > Harm>How many people have experienced whiskeys over 50 years old?
• 35:17
  > Brent>The lucky ones. Yeah, there's a nuttiness.
• 35:20
  > Justin>I know four.
• 35:21
  > Brent>The toffee. Oh, uh, on the palate.
• 35:26
  > Bob>First time this year.
• 35:29
  > Brent>The baking spices are. The stone fruit is there.
• 35:33
  > Brent>But it's, it's all, it's all just a little muted.
• 35:36
  > Brent>The nose, I mean, if the nose wasn't so fantastic, you drink and go, wow. I mean, the nose is, is, you know, and sometimes you have whiskeys that are that way. It's delicious. But this is very much more a nosing whiskey than a sipping whiskey for me. What do you think, Harm?
• 35:53
  > Harm>Well, Bob, um, I kind of agree with you on the nose. It's red fruit.
• 35:58
  > Brent>I'm not saying it's bad. No, no, it's very good.
• 36:01
  > Harm>But it's one of the best whiskeys I had in my life. Really. Is on. It's on the top 10 list. But the problem is the palate doesn't follow the nose.
• 36:10
  > Harm>The nose promises the world. It's all about red fruit. From those sherry casks, there's a little bit of peach. I don't get the coffee note that Justin got. It's more like, um, caramel or toffee or. And m. You know, m. Marzipan off often than some of the whiskeys we get. This is like, like the marzipan is a little bit off. It's not like fresh. And the palate doesn't follow the palate.
• 36:38
  > Justin>Well, the other thing is. And the last one, the water opened it up. If you added water to this one, it did nothing.
• 36:45
  > Brent>It doesn't do anything.
• 36:46
  > Justin>Didn't do a thing. So, you know, the water is.
• 36:48
  > Brent>I do, I do taste the sherry a little bit more with the water, but that's about it.
• 36:52
  > Justin>Yeah, but that didn't, that didn't enhance it at all for me though, you know, so like the last.
• 36:56
  > Justin>With the bourbon one, it just made it pop and just made it explode.
• 36:59
  > Harm>This one, I added water to this with water. Just now. Just now add it. I'm getting floral notes that I didn't get before. I think the nose improves.
• 37:08
  > Brent>Yeah, the nose improved, but the palate did not.
• 37:11
  > Harm>The palate does go. I think this was Maybe just a tad bit too old. 55 or maybe it's too young.
• 37:16
  > Bob>Maybe another 20 years in the wood.
• 37:18
  > Harm>I've, I've never had a 70 year old whiskey but they're putting out some 7270 year old whiskeys.
• 37:24
  > Harm>Never had them yet.
• 37:26
  > Brent>I've had Brent high 60s but yeah,
• 37:31
  > Justin>that's what I'm saying. You guys had all the notes on this, you know. But the water, this one here, avoid the water with it. Uh, it's not going to just enjoy.
• 37:38
  > Harm>No, I love, I think the water was a good deal.
• 37:40
  > Harm>It's just the water made the nose better but nothing improves the palate on this one.
• 37:45
  > Brent>But still a very.
• 37:47
  > Harm>That the palate doesn't matter.
• 37:48
  > Brent>Yeah, yeah. Doesn't match. But still a very good whiskey. So we're going to give the Last Drop Distillers 55 year old Single malt forceps.
• 37:56
  > Harm>It seems like a crime not to give it five but it does.
• 37:59
  > Brent>Yeah, it's, it's. You're not going to be disappointed in it. It's, you know, it's, it's still.
• 38:04
  > Harm>If you're one of the lucky people who gets one of those 500 bottle. What is it?
• 38:08
  > Brent>Open this one. Yeah. Don't leave it on the shelf.
• 38:10
  > Justin>Open it.
• 38:10
  > Brent>Yeah.
• 38:10
  > Harm>Don't be trying to flip it. All that garbage.
• 38:13
  > Harm>Impress your friends and drink it with them.
• 38:15
  > Brent>Damn right. Well that's all our whiskey so. Well that's all the time we have for today. I want to thank co host for joining us. Thank you Brent.
• 38:22
  > Justin>Well you know I can say today has really been a pleasure and thank uh, you Harm.
• 38:27
  > Harm>It's not always a pleasure but Bob, today it definitely was.
• 38:30
  > Brent>Thank you sir and thank you Justin.
• 38:32
  > Bob>Thank you. Pleasure to be here.
• 38:34
  > Brent>Well this is pretty good day so for sip suds and smokes and made my. Bob, thanks for joining us.
• 38:39
  > Brent>Remember, life is too short to drink bad whiskey and it didn't happen today.
• 38:44
  > Justin>That didn't happen today.
• 38:46
  > Brent>Good lord. I'm gonna go back to this uh, bourbon.
• 38:52
  > Brent>This 27 year old bourbon.
• 38:55
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button.
• 39:04
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• 39:07
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• 39:23
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• 40:04
  > 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 will see y' all all next time.