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Highland Park Single Cask. Hmmm. · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds and smokes.
• 0:04
  > Brent>And here are the whiskies we're going to be discussing today. From Glenmorangie we have the Glenmorangie a tale of ice cream single malt scotch whiskey. We have the glenmorangie a tale of spices single malt scotch whiskey. The glenmorangie triple cask reserve single malt scotch whiskey. Glenmorangie, The Infinita, uh, 18 year old single malt scotch whiskey. And from highland park, we have the highland park cast strength number five single malt scotch whiskey.
• 0:33
  > Brent>And the highland Park Reserve Bar 12 year old single cast number 4505 single malt Scotch whiskey.
• 0:41
  > Harm>So that's a nice lineup, Bob.
• 0:43
  > Brent>Um, Branch.
• 0:44
  > Harm>Very happy.
• 0:45
  > Justin>I'm extremely happy.
• 0:47
  > Brent>Look at him. Oh, he's so happy, happy, happy.
• 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. Sips, suds and smokes with your smokin host, the good old boys. And now it's sippin time.
• 1:53
  > Justin>Foreign.
• 2:00
  > Brent>Time again. Welcome to this sips episode where everything good in life is worth discussing. We are in our one hour show.
• 2:07
  > Justin>Or that's. That's.
• 2:08
  > Brent>Or give or take a few minutes.
• 2:10
  > Harm>Commercials, Right? We have commercials now.
• 2:12
  > Justin>Oh, yeah. 50 minutes worth.
• 2:15
  > Brent>Yeah, give or take.
• 2:16
  > Harm>No, it's not even 50 minutes anymore, dude. Gotta shut up more often.
• 2:20
  > Brent>It's. It's less. It's less of us and more of the commercial content that you so of.
• 2:24
  > Justin>Yay.
• 2:26
  > Brent>Was made bad Bob. Joining me today are made man Brent.
• 2:29
  > Justin>Oh, uh, you know what? Normally it's a pleasure to be here, but today it's a pleasure to be here.
• 2:33
  > Brent>I'm shocked. A good old boy.
• 2:36
  > Harm>Harm, I don't always mean it, but thank you for having me today, Bob. Because today's a scotch show, baby.
• 2:42
  > Brent>I knew you'd be happy. I bet I've been holding these back for you for the. For the longest time, so. And good old boy Justin.
• 2:48
  > Harm>Top of the morning to you, Bob. He's trying to be Sean, but he's not.
• 2:53
  > Brent>He had a stroke recently. So just everybody just play along. Uh, well, our sip segments are all about wine, distilled spirits, tea, coffee and anything else you can sip. And here are the whiskeys we're going to be discussing today. From Glenmorangie, we have the Glenmorangie, a tale of ice cream, single malt scotch whiskey, we have the Glenmorangie, a tale of spices, single Malt scotch whiskey. The Glenmorangie triple cask reserve single malt scotch whiskey. Glenmorangie. The Infinita 18, uh, year old single malt scotch whiskey. And from Highland park, we have the Highland park cask strength number five single malt scotch whiskey. And the Highland Park Reserve Bar 12 year old single cast number 4505 single malt Scotch whiskey.
• 3:40
  > Harm>So that's a nice lineup.
• 3:42
  > Brent>Bob Branch, very happy.
• 3:44
  > Justin>I'm extremely happy.
• 3:47
  > Brent>Look at him. Oh, he's so happy, happy, happy.
• 3:51
  > Harm>The, the behind the scenes work that goes into the getting these kind of scotches, it's just amazing to me.
• 3:58
  > Brent>It takes.
• 3:59
  > Harm>I'm gonna send you my, I'm gonna, I'm gonna ask you my valentine, Bob.
• 4:03
  > Bob>He had to air grievances, feats of strength. It was a lot of work.
• 4:07
  > Announcer>You weren't even born with the sense.
• 4:09
  > Harm>God gave the common dog.
• 4:11
  > Brent>Yeah. Okay, so let's move on. So we're gonna rate these with our normal one to five SIPs ratings.
• 4:18
  > Brent>And in the essence of time, we're going to ask Justin to pick a number and give me your favorite sips rating.
• 4:24
  > Justin>Go for six. Go for six.
• 4:26
  > Bob>Five sips.
• 4:28
  > Brent>Oh my.
• 4:29
  > Harm>I was unaware anything could be this good. Oh my goodness. Yes, yes, yes, yes. Let's pour one out for Ron Reiner.
• 4:40
  > Brent>Yeah.
• 4:40
  > Harm>There you go.
• 4:43
  > Brent>So Brent, why don't you tell us a little bit about Glenmorangie in our first whiskey.
• 4:47
  > Justin>Well, thanks, Bob. Um, so Glenmorangie can trace its roots back to the Morangi farm which was established in 1703. In 1730 a, uh, brewery was established at the property sharing the farm's water supply from the Tarloki spring. William Matheson acquired the farm in 1843 and converted the Morangi brewery to a distillery and named the distillery Glenmorangi.
• 5:13
  > Harm>Glenn Morangi.
• 5:14
  > Justin>Yeah. Yes.
• 5:15
  > Brent>Morangy.
• 5:16
  > Justin>Yeah.
• 5:16
  > Brent>Grinds with orange.
• 5:17
  > Justin>Yeah.
• 5:18
  > Harm>Morangy Glenn.
• 5:19
  > Justin>Morangy. A tail ice cream.
• 5:21
  > Harm>Glenn Glenn means valley for all.
• 5:22
  > Justin>Valley. Valley oranges. Valley Oranges. A tale of ice cream. Single malt Scotch Whiskey. It's a 46% ABV. It's 92 proof. This is the fifth release of the Tale of series from Dr. Bill Lumsden. Some time ago, Dr. Bill began to imagine he could capture the lavish flavors of found in an ice cream parlor in a single malt, bringing out even more sweet and creamy vanilla like flavors in Glenmorangies spirit. And after a host of experiments, he and Master Blender Gillian McDonald United Single Malt aged in bourbon casks with whiskey finished in High vanillin casks.
• 6:00
  > Justin>These new oak casks had been especially toasted to bring out more vanilla qualities. So the color on this. This is like a. A light straw color. So it's a very, very light, um, on the nose, you get a little bit of, uh, you get a little bit of cherry vanilla, a little bit of touch of pepper on it.
• 6:20
  > Justin>And then on the palette. Well, on the palette, he.
• 6:24
  > Justin>What he did is he nailed this. This vanilla touch of vanilla. I think I'm drinking, like, a vanilla, you know, ice cream. You know, what I want to do with them when I'm tasting it is I want to put a little bit of caramel around the edge, make a sundae out of it. But, um, yeah, you get that.
• 6:39
  > Justin>That white pepper, that creamy vanilla, a little bit of cherries. It's just. It really follows through with the name on the label, you know, a tale of ice cream. And it is a vanilla ice cream.
• 6:51
  > Justin>It comes through, you know, full, full circle.
• 6:54
  > Justin>That little bit of pepper just kind of gives it that. That, um, little tinge to it, so it's not too sweet and got a nice finish to it. The. The label advertises it, and it follows through with what it says on a label.
• 7:09
  > Harm>It's not a vanilla milkshake.
• 7:11
  > Brent>No.
• 7:11
  > Harm>But, uh, it's got the good mouth feel, like you're saying. And that vanilla cream. But, you know, there's a hint of citrus there because, like, I find, you.
• 7:19
  > Justin>Know, after you added the waters, when I. When that citrus came through, it wasn't there until after I added water.
• 7:24
  > Harm>Glenn Morangie has the tallest stills in all of Scotland. And because of that, they. They get the higher, lighter congeners coming up. Not just, you know, you could get pure ethanol if you go too high, right? We're not going that high. Um, we're getting the congeners that are lighter, so we're getting those more citrus notes that come off.
• 7:42
  > Harm>Glenmorangie, as a brand is known for its citrus notes and almost across all its whiskies. And I feel like it's because of the ex. The toe, the way they treated the oak here. That citrus note is kind of muted compared to the rest of their stuff, right?
• 7:59
  > Justin>Yeah. Like I said, the water. When you add water, I added water to everything after I tasted and wrote my notes down, and then it came out, you, uh, know, after. When I came through, after that.
• 8:09
  > Justin>But, uh. Uh, you know, that. That essence of ice cream. Having that ice cream sundae, just eating an ice cream out of a.
• 8:17
  > Harm>But I'm Also getting part of the cone. I'm getting that, like, a little spice, a little cinnamon, uh, little sugariness. Honey, it's. It's all coming out. This is really nice.
• 8:26
  > Brent>I've loved all the tale series that he's done.
• 8:29
  > Brent>They've all been really interesting as heck. Even the tale of forest, it's not something that I would tell.
• 8:34
  > Harm>The forest was an abomination. And I will say it right now.
• 8:37
  > Brent>It was cool.
• 8:38
  > Harm>Dr. Bill, I love you.
• 8:39
  > Brent>It was cool.
• 8:40
  > Harm>I haven't seen you since, uh, before COVID And when you come next, we will. We will talk.
• 8:45
  > Brent>There's a reason.
• 8:46
  > Harm>But, uh, telephone.
• 8:48
  > Brent>I thought that was. It was weird, but I don't want.
• 8:51
  > Harm>Juniper in my whiskey.
• 8:52
  > Brent>But how did he get the flavors out? That was the cool thing. The tale of winter. The tale of winter was fantastic. We had that in, uh, Chicago.
• 8:59
  > Harm>There had been six releases so far. Tale of Cake, Tale of Winter, Tale of the Forest, Tale of Tokyo.
• 9:04
  > Harm>One of my favorites.
• 9:05
  > Brent>Yeah, that one was great.
• 9:06
  > Harm>Of ice cream. And the last one, which will be our next whiskey. I don't know. Are they gonna do more? I don't. I forget. I don't know. They talked to me.
• 9:13
  > Brent>I don't know. I love the winter.
• 9:15
  > Harm>And.
• 9:15
  > Brent>And it was. It was great.
• 9:16
  > Harm>I think there may be one more tail coming out next year.
• 9:19
  > Bob>I love the tail cake.
• 9:20
  > Justin>Yeah, this. This kind of reminds me of the cake.
• 9:24
  > Justin>Tail of cake.
• 9:24
  > Brent>Yeah.
• 9:25
  > Bob>That's why I liked it.
• 9:26
  > Harm>Pineapple upside down cake was his inspiration, and he did it, and I think he nailed this one. The tale of ice cream is great.
• 9:32
  > Brent>Yeah.
• 9:33
  > Harm>Justin, what do you think?
• 9:34
  > Bob>On the nose, I got candy corn glazed almonds. On the palate was like sweet vanilla.
• 9:40
  > Harm>The nuttiness is there. You're absolutely right.
• 9:42
  > Harm>And not always right. In fact, you're mostly wrong. But I'll give you that.
• 9:46
  > Bob>On the finish, it was short, but I got, uh, the orange note then. I liked it. It's pretty cool.
• 9:53
  > Bob>I'm still drinking it.
• 9:54
  > Harm>Bob, what's up with you? What do you think?
• 9:56
  > Brent>It's so creamy. It's got a lovely viscosity when you first taste it. Yeah, the vanilla comes through.
• 10:03
  > Harm>I get.
• 10:03
  > Brent>I get coconut coming through as well.
• 10:05
  > Harm>I'm not getting the coconut. Although I was looking for it just.
• 10:08
  > Brent>A little bit, not a lot. It's behind the vanilla.
• 10:11
  > Brent>The vanilla is in of front front.
• 10:12
  > Harm>Because the American oak barrels.
• 10:13
  > Brent>I was looking, and like you said, I get. I. I get like, you know, the waffle cone kind of spiciness to it. It's absolutely delicious. I think this one. I think he. He knocked it out of the park with this one. This one's really good.
• 10:28
  > Harm>All right, well, thank you, sir. You're gonna give this a rating, or should we just stretch until the next commercial?
• 10:34
  > Brent>But we're gonna give the Glenmorangie a tale of ice cream single malt scotch whiskey. A well deserved four sips. One more. One more. From the genius of Dr. Bill and Jillian, who's the master blender. And love Jillian to death. She's great gal.
• 10:48
  > Harm>You know, I've never met Jillian, but I need to.
• 10:50
  > Harm>We need to go to Scotland. Let's do a trip. Just talk until the commercial. Yep.
• 11:00
  > Brent>Hey. And we're back. We just finished talking about the Glenmorangia tale of ice cream. Gave that a four sipper because that one was absolutely delicious. So let's move on to our next one. We're gonna have Harb tell us about that since it's spic. What's Have Harm tell us about the spice.
• 11:13
  > Harm>Oh, I see, I see. Because I'm from India, I have to do the spice one, right? I understand how this goes. Glenn Morangi A Tale of Spices 46% ABV 92 proof is the sixth and I think might be the final release in the tale of series. Uh, the tale of spices showcases the relentless imagination and innovation of director of whiskey creation, Dr.
• 11:34
  > Harm>Bill Lumsden. Love you, Dr. Bill. And master blender Jillian, uh, McDonald.
• 11:39
  > Brent>Whatever.
• 11:40
  > Harm>Inspired by the sensory delights of the spice markets around the world, this limited edition offering is a marriage of Glenn Morangie finished in four different casks for the first time ever, including experimental liquid Asian Moroccan red wine casks. I have never had Moroccan red wine.
• 11:56
  > Harm>Has anyone here had Moroccan red wine?
• 11:58
  > Brent>You still have that travel ban on the last time you went to Morocco?
• 12:01
  > Bob>Red red wine make me feel so fine.
• 12:04
  > Harm>I have an American passport, but I'm afraid to leave. Might not be left back in these days.
• 12:08
  > Bob>Oh, uh, it's a roll of the dice for all of us.
• 12:12
  > Harm>Anyway.
• 12:13
  > Justin>We'll take that chance. Yeah, go, go.
• 12:16
  > Brent>We'll take the chance.
• 12:18
  > Harm>The color is a. A dull gold. The nose, exotic spices. Just like the, the, uh, the. The bottle advertises. At first I get caramel, like a little burnt caramel, and then it's not like regular Glenmorangie. I'm not getting that citrus. It comes. It's really spice forward. Uh, I'm getting, um, cumin, a little burnt spice. But like, like my mom is toasting cinnamon and cumin in the pan. A little bit of clove.
• 12:47
  > Brent>And you have to toast your spices. Only. Only an animal doesn't toast.
• 12:51
  > Harm>If you are cooking proper food, you must toast your spice, especially cumin.
• 12:55
  > Brent>Release.
• 12:55
  > Harm>It's cumin. Cumin. Who does. White people say cumin? Whatever.
• 13:00
  > Bob>It's thinking of the Coumadin.
• 13:02
  > Harm>That is, Dr. Coumadin is not, uh.
• 13:04
  > Brent>Yeah. Ah, cumin. That's where my mom sent me because I was bad in school.
• 13:08
  > Harm>Okay. There is just a hint of saffron, the most expensive spice in the world. There's a hint of saffron coming out here. There's some bitter oils.
• 13:17
  > Harm>There's some sweet wine coming from that Moroccan wine note. And I don't. I don't know what this note is. This is, uh. This is completely new to me, so maybe you shouldn't have picked me. I. I'm.
• 13:28
  > Harm>I'm really entranced by this nose, but I can't describe it properly because it's so complex.
• 13:34
  > Justin>There's too much going on.
• 13:35
  > Harm>There's too much going.
• 13:36
  > Justin>Way too much going on.
• 13:37
  > Bob>Do that for you?
• 13:39
  > Harm>Okay. Tell me, Justin, what are you gonna smell like?
• 13:42
  > Brent>Scotch?
• 13:43
  > Bob>No, on the nose. I got tamarind.
• 13:45
  > Harm>Uh, there's no tamarind here.
• 13:48
  > Bob>I got white pepper and vanilla.
• 13:50
  > Harm>White pepper? Yes. Vanilla, Yes. I said caramel already on the palette. You didn't mention any spices. White boy.
• 13:57
  > Justin>It's a seven spice.
• 13:58
  > Bob>Well, that's what a tamarind and paprika are, spices.
• 14:01
  > Harm>Tamarind is not. There's no tamarind here. Well.
• 14:04
  > Harm>Oh, come on. All right. If you smell. If you smell it, you smell it. I got. It's all subjective, sir.
• 14:10
  > Brent>He had Thai last night, so, you know, maybe didn't wash his hands.
• 14:15
  > Bob>Palate was mildly spicy for me. I got vanilla, saffron, curry. And the finish was light and sweet for me.
• 14:24
  > Harm>Yeah, the finish is gorgeous and light and I thought it was kind of long. The palate rich and mouth coating. Uh, Bob, what do you think?
• 14:32
  > Brent>I think it's delicious. Um, the nose is entrancing. I mean, there's so much on there that it's just. It's hard to. It's hard to isolate out, but it's definitely toasted spices. And on the palate. Hold on. The thing I get, when you first sip it, there's almost a brown buttery ness. It flows down your tongue. Now it goes away just as it enters. You get that butteriness.
• 15:03
  > Harm>So you're slightly burnt. Milk solids. Yeah, it's got that creamy feeling.
• 15:07
  > Justin>It's got like a marzipan to.
• 15:09
  > Brent>Got a lovely pepper spice.
• 15:11
  > Harm>I didn't. I didn't get the almond, but I. Now that you're saying it, Brian, I'll give it to you.
• 15:15
  > Harm>Yeah, yeah.
• 15:16
  > Justin>A little bit of that citrus and nutmeg. Uh, it's.
• 15:19
  > Justin>There's. It's really. This one here, there was too much going on. It really had too much going on.
• 15:24
  > Justin>Every time you came back to it, you had something else. And so you're. It changed with your palette every single time.
• 15:29
  > Harm>But often we love that when you revisit a whiskey and it changes, it keeps it fresh. It's same thing with wine. What makes it. What makes a 90 point wine and a 95 point wine different are $100 bottle. Not just that.
• 15:44
  > Brent>Yeah, no, sorry, $300.
• 15:45
  > Harm>You can keep drinking. It's like you can be fatigued by a wine that's just good and beautiful and got all the great flavors, but if it evolves in the glass and it keeps changing and it keeps.
• 15:59
  > Harm>You keep wanting to sip it, you're not done after one glass, that. That makes the difference. Right.
• 16:04
  > Harm>And this evolves. But this is still confusing to me.
• 16:07
  > Bob>Who's done after one glass? Unless the bottle's in.
• 16:14
  > Brent>Wait, wait, the bottle is glass, so therefore it's one glass, right?
• 16:20
  > Bob>Oh, fair enough.
• 16:21
  > Brent>Fair enough.
• 16:21
  > Justin>Right?
• 16:23
  > Brent>You were confused. So. Okay.
• 16:25
  > Justin>But yeah, this one here, that like you said, every single time I went to it one time, I would enjoy it. The next time I got some flavors that I wasn't enjoying and just.
• 16:34
  > Harm>Did you put water in it?
• 16:35
  > Justin>I put water in it and it kind of mellowed it out a little bit.
• 16:38
  > Harm>So it is 46% ABV. Uh, uh, so it's not super hot.
• 16:43
  > Harm>Doesn't need water to bring down the alcohol, but just a few drops of water. I do 20 parts whiskey to one part water on these whiskeys, and just that much water changes the solubilities of the conjures in there.
• 16:55
  > Bob>Little water, got a lot more curry.
• 16:57
  > Harm>On you get more spices, you get more cumin, a little bit more.
• 17:00
  > Brent>It's not curry.
• 17:01
  > Harm>Curry leaf and cumin.
• 17:03
  > Justin>Yeah. A little bit of lemon with the water, though, too.
• 17:06
  > Brent>Delicious. Um, what can you say? Delicious.
• 17:08
  > Harm>It's delicious. It's intriguing. It's entrancing.
• 17:11
  > Brent>Generally with scotching. That's the thing. It's interesting.
• 17:15
  > Justin>Generally with Scotch, I use 100 parts water to one part scotch.
• 17:18
  > Harm>Yeah.
• 17:19
  > Justin>This one I didn't have to use as much, you know, nowhere near as much.
• 17:22
  > Brent>Well, we're going to give the Glenmorangie uh, Taylor spices. A well deserved four sips.
• 17:29
  > Harm>That's classified.
• 17:31
  > Brent>So that's going to take us to our next whiskey. So that's the Glenmorangie triple cask reserve single malt Scotch whiskey. It's 40 ABV radio proof.
• 17:40
  > Brent>Yeah, I know.
• 17:41
  > Harm>I told them to their faces when they came out with this one.
• 17:44
  > Bob>Dude, I, I love late, isn't it?
• 17:46
  > Brent>I would be happier.
• 17:49
  > Harm>They didn't consult me. Consult me before marketing it.
• 17:52
  > Brent>Yeah, yeah, they don't consult him, period.
• 17:54
  > Harm>No.
• 17:56
  > Brent>Well, to create this expression, Glenmorangie has married together three, uh, different types of casks. Uh, bourbon cask, new charred oak and rye whiskey casks. So the color on this kind of a light bronze, nice clarity to it. It's got a nice glow in the glass. On the nose I get like a sweet cereal note.
• 18:20
  > Harm>Sweet young cereal.
• 18:22
  > Brent>There's.
• 18:22
  > Harm>You know what? This is where Justin's descriptors come in. Smells like glue. Smells like Elmer's glue paste. What grade? Second, uh, grade.
• 18:36
  > Brent>So sweet cereal notes. I get a white rye spice. I get a bit of a new leather and a little bit of suede.
• 18:48
  > Harm>My friend, not leather. That's suede.
• 18:49
  > Brent>Oh, yeah, I think it is suede.
• 18:50
  > Harm>It's suede a little bit. And on the palette, this is 1980s suede leather jacket.
• 18:58
  > Justin>Yeah.
• 18:58
  > Brent>You know what this is? This is your hush puppies in the 19, uh, 80s. Oh, yeah. Suede Corvette putting your hush puppies on, picking the little thing, the little fuzzy things off from the carpet.
• 19:09
  > Harm>Um, I mean, they came up with an 80 proof version because that's what the market is asking for. It's horrible.
• 19:15
  > Brent>I don't care what the market. We're the market.
• 19:18
  > Harm>We're geeks.
• 19:18
  > Brent>We actually want higher proof. I'm asking for higher, but that's just me. So yeah, leather and tobacco on the end. It's got a pretty nose on the pallet m that leather and tobacco comes.
• 19:36
  > Harm>There's some rye cast here. I get the floral note too.
• 19:39
  > Justin>Mhm.
• 19:40
  > Harm>They did a good job. But it's. They're. They're aiming for the middle.
• 19:44
  > Brent>Well, we'll be back.
• 19:45
  > Harm>The middle.
• 19:49
  > Brent>All right, we're back. And we're still discussing the Glenn orangey triple cask preserve on the palette. Again, I got leather and tobacco. I got, I got plums. And on the very end of the finish, I just get a light, very faint citrus note on it.
• 20:10
  > Harm>Yeah. Because the citrus note is, is, is Glenn Morangi. Yeah, Brent, you were gonna interrupt me and say something, but then no, no.
• 20:17
  > Justin>But I got muted. I mean, I got some of those things. I got the tobacco. Um, I got like a dry chocolate and baked apples.
• 20:24
  > Harm>Really?
• 20:24
  > Bob>Yeah, yeah, yeah.
• 20:25
  > Harm>Try this again.
• 20:26
  > Brent>Like, there is like a bittersweet chocolate.
• 20:28
  > Justin>Yeah, it's like a dry chocolate. Baked apples. It was burnt, uh, burnt oak on the palate.
• 20:35
  > Harm>Yeah.
• 20:35
  > Bob>Wood.
• 20:38
  > Justin>I got a little bit of rye instead of the shower.
• 20:42
  > Brent>No. Yeah. You didn't change it.
• 20:43
  > Harm>I'm still not getting the chocolate. But I'll give you the apple. It's like a red apple note, right?
• 20:47
  > Justin>It's like a baked apple. Yeah.
• 20:49
  > Harm>It's definitely not a green apple. It's a baked red apple. Yeah. It's the sweetness of the apple there. I'll give you all that, but I'm not getting the chocolate still.
• 20:57
  > Brent>I get it toward the end.
• 20:58
  > Justin>It's like a dry chocolate. Like a dry chocolate.
• 21:00
  > Brent>Just as you swallow, as it starts.
• 21:02
  > Justin>Entering, it's not a bitter chocolate. It's like a dry chocolate. Yeah, kind of a little bit.
• 21:06
  > Harm>Yeah. You're, uh, wrong. Okay, that's fine. I'm getting it like, so you're both wrong. That's good.
• 21:12
  > Justin>It's like. It's like.
• 21:13
  > Brent>You can be wrong. I'm with him. It's not dusty like a cocoa. It's more like. And it's not bittersweet. It's more just like kind of a dark.
• 21:22
  > Brent>Dark.
• 21:23
  > Harm>A little bit of dark chocolate. I still don't get it. Justin, you get the dark chocolate?
• 21:27
  > Bob>Yeah, I got burnt wood.
• 21:28
  > Harm>You get the glue, though, right? I was right about the glue. On the.
• 21:31
  > Bob>On the nose, yeah. On the nose, yeah. Uh, for me, it was more fourth grade. But you might be older than me, so.
• 21:39
  > Harm>I'm 57.
• 21:40
  > Bob>I'm, uh, not 53, so.
• 21:41
  > Justin>There you go.
• 21:42
  > Harm>Yeah.
• 21:43
  > Brent>He didn't make it past fourth grade.
• 21:46
  > Bob>Well, that wasn't required for bar admission. So.
• 21:50
  > Bob>Third grade and take the test. I don't know, man.
• 21:53
  > Harm>Yeah, well, I'm. I'm glad you passed the bar. I have. I have friends who. I'm friends. I have friends who passed law school. Didn't pass the bar.
• 22:00
  > Brent>It's the only bar he's ever passed.
• 22:01
  > Justin>Yeah, he's never passed a bar before. I've been with him. He can't pass them.
• 22:06
  > Bob>Only bar I ever passed. That's right.
• 22:08
  > Harm>Still stupid. Such a fine line between stupid and clever.
• 22:11
  > Brent>Yeah.
• 22:12
  > Harm>Yeah. So are we giving us the rating, sir?
• 22:14
  > Brent>We're going to give the Glenn Mori triple cast reserve. Uh, three sips.
• 22:19
  > Harm>Interesting. They aim for the middle. They Got the middle. Interesting.
• 22:24
  > Brent>I didn't even touch it. Okay, so that was interesting. Yeah, that was very interesting. So that takes us to our next.
• 22:30
  > Harm>Real laptop instead of a tablet.
• 22:32
  > Brent>And we're going to have Justin tell us about that one.
• 22:34
  > Harm>All right.
• 22:36
  > Bob>Highland park was founded.
• 22:38
  > Harm>No, Glenn Morangi.
• 22:39
  > Brent>No, you're Glenn Morangi.
• 22:40
  > Bob>Glenn Morangi.
• 22:41
  > Brent>The Glenmorangie, not.
• 22:46
  > Bob>The Infinita. 18 year single malt scotch whiskey.
• 22:51
  > Bob>43% alcohol by volume or 86 proof. I did not do the math. A blend of ex bourbon and ex oloroso sherry casks. The color is light. The nose was, um.
• 23:08
  > Brent>Yeah, it's definitely got some red to it.
• 23:10
  > Bob>Honey and orange and figs on the palette. I got Orange Julius and cigars on the finish.
• 23:21
  > Harm>You know how. When was the last time you were in Orange Julius? Broward Mall, 1992. Yeah, 86.
• 23:29
  > Brent>About six weeks ago.
• 23:30
  > Justin>No, it's. I mean, yeah, I get to oranges, but it's an orange creamsicle.
• 23:33
  > Brent>Yeah, there's one right around the corner from my favorite Thai place. Davey, not far from you.
• 23:38
  > Harm>Yeah, I don't remember Orange Julius. Oh, uh, delicious taste.
• 23:42
  > Bob>Well, you need to go back if you can find it.
• 23:45
  > Harm>M. Back in time. Yeah, let me get my DeLorean.
• 23:48
  > Bob>I think it's still around.
• 23:50
  > Brent>Yeah, there's one right over about the Thai place.
• 23:52
  > Harm>Yeah.
• 23:52
  > Brent>Yeah.
• 23:52
  > Justin>Is there really.
• 23:53
  > Harm>Is there? They're still around. Okay, go ahead.
• 23:55
  > Harm>Sorry. Sorry.
• 23:55
  > Brent>Go ahead.
• 23:56
  > Bob>The finish was orange rind and malt for me, and I thought it was interesting. What did you think, Brett?
• 24:05
  > Justin>No, I love the tasting note that it came with this. Honey notes rippling across pools of caramelized orange.
• 24:13
  > Brent>When you graduate with, you know, a master's in English, you've got to find something to do with it.
• 24:19
  > Harm>Okay, so this is an Internet review, but I love it. But, uh, not that. This is probably on their website, right, this Bob.
• 24:27
  > Justin>But, I mean, I got to me, this is just like an orange cream soda. Like a. Like a creamsicle. An orange creamsicle that you eat, you know, a little bit of malt. I got some gingerbread from it.
• 24:37
  > Bob>Um, just like an Orange Julius.
• 24:40
  > Justin>Yeah, well, except for the gingerbread.
• 24:46
  > Bob>Oh, there's a weird ginger note in the Orange Julius. I'm taking everyone to Orange Julius after the show. We're gonna get a refresher.
• 24:55
  > Harm>I actually have to go back to work because I had a kid call in sick today.
• 24:58
  > Bob>Fine, we'll get yours.
• 24:59
  > Harm>I'll be going back to work. Slightly inebriated.
• 25:04
  > Harm>Uber to work today.
• 25:09
  > Brent>I think it's delicious.
• 25:11
  > Harm>I think it's absolutely delicious.
• 25:13
  > Justin>It is delicious.
• 25:14
  > Harm>There's. From the Internet Review or whatever they have on their website. A rhapsody. I'm, uh, sorry.
• 25:20
  > Harm>A rhapsody.
• 25:21
  > Brent>Rhapsody.
• 25:22
  > Harm>Rhapsody.
• 25:23
  > Brent>I'm.
• 25:24
  > Justin>Holy.
• 25:25
  > Harm>I'm sorry. Yeah, I know how to say that. I know how to say the word, but I can't read it and say it because I've been drinking whiskey. This is a rhapsody of warm, figgy richness. Who says things like this?
• 25:38
  > Brent>An English major who needs a job.
• 25:40
  > Bob>Somebody's somebody.
• 25:41
  > Brent>What do you do with an English degree? You either teach or you go to work in marketing.
• 25:45
  > Harm>Okay, so I will give them this fig, um, pudding and orange marmalade. I will give them. It's fantastic on the nose and the palate is rich and mouth coating and oily citrus and fig predominates. I get this mellow oak and lingering spice that comes out. I freaking love this whiskey. But the English major screwed up everything because I can't stop reading their note.
• 26:11
  > Bob>This is actually getting better and better as I drink.
• 26:13
  > Harm>Oh, yeah.
• 26:14
  > Bob>Throughout the afternoon and.
• 26:16
  > Brent>And it improved with just a drop of water.
• 26:19
  > Justin>Every single thing we've had today. A couple drops of water. Really? Um, really kind of. And especially these next two coming up. Really?
• 26:27
  > Harm>When we say drops, I mean, I see Justin likes to actually do literal drops, but I do between 10 parts whiskey and 20 parts whiskey to one part water. Most of these at 46% ABV, you know. 20 to one. Yeah, 20 to one.
• 26:41
  > Brent>Well, when we are doing the show, we use laboratory wash bottles because it allows you to put a very, very, very precise, tiny amount. You know, you can put as much as you want, but it controls.
• 26:52
  > Harm>Thank you, Nalgene.
• 26:54
  > Brent>So it. It works well. But I mean, this one, there's honey notes. The orange marmalade is there. I get lemons. The figs are there.
• 27:03
  > Harm>The lemon, I get orange. And I can see where you're.
• 27:06
  > Brent>But on the palate.
• 27:07
  > Harm>Lemon leaf.
• 27:10
  > Brent>On the palate before water. Baked apple pie.
• 27:14
  > Brent>That's.
• 27:14
  > Harm>That's what Brent was talking about. The apple.
• 27:16
  > Harm>Right.
• 27:17
  > Brent>That's toned down a bit.
• 27:18
  > Justin>That was the last. That was the last one.
• 27:19
  > Harm>Oh, okay. That was the last one. Okay. Sorry. I've been drinking.
• 27:22
  > Brent>I get.
• 27:23
  > Harm>Wow.
• 27:23
  > Brent>I get marcona almonds. Marcona almonds, figs, citrus. It's got a lovely finish on it that just goes on and on.
• 27:33
  > Harm>So what's. Is the almond on the palate or is the.
• 27:36
  > Harm>The. The, uh. Is it is a mouth feel or is it a taste? The Marcona.
• 27:41
  > Bob>The almond was Just strict nine for you.
• 27:45
  > Harm>Almonds don't have strict iron. They have cyanide.
• 27:47
  > Brent>Yeah.
• 27:47
  > Bob>All right.
• 27:48
  > Brent>Cyanide back palate and feel.
• 27:50
  > Harm>Both feel. Uh, for me it's more mouthfeel. Yeah.
• 27:53
  > Harm>It's not. It's the oiliness of the mouthfeel, it's not the taste.
• 27:57
  > Justin>Yeah.
• 27:58
  > Brent>But overall this is a fantastic whiskey.
• 28:02
  > Brent>Absolutely fantastic.
• 28:03
  > Harm>But I would rather drink Glenmorangie 18 than Macallan 18 because.
• 28:08
  > Brent>Absolutely.
• 28:08
  > Harm>Yeah. At least sherry. This is, uh.
• 28:13
  > Brent>Well, it depends on your mood too, you know.
• 28:15
  > Harm>I mean if you want a Sherry bomb, you go for the Macallan. If you want something more balanced, you go for the Glenmorangie. And you also save a few hundred dollars.
• 28:22
  > Bob>Yeah, I bet.
• 28:23
  > Brent>Well that's, that's the reason I go for it cheap.
• 28:26
  > Harm>Because you're cheap. Yeah.
• 28:28
  > Brent>So we're going to be giving the Gwen The Glenmorangie Infinita 18 year old single malt Scotch whiskey. A well deserved forceps.
• 28:37
  > Harm>That's classified.
• 28:39
  > Brent>All right, so that's going to take us to our next one. Harm, uh, can start reading on it until we go into a commercial.
• 28:45
  > Harm>Oh, thanks, Bob. The Highland park was founded on Orkney in 1798. It's the northernmost distillery in Scotland. It's also one of the few distilleries in Scotland that has retained a traditional malting floor. The barley is germinated and turned by hand and then dried using local cut peat from the Hobbitster, Moore and heather. It's the local peat that gives it the whiskey the most with specific terroir. It's due to this extreme weather conditions. The winds there reach 100 miles per hour 80 days a year. And the salt spray, There are no trees there, meaning there the peat is composed of heather only. The malt is peated at a level of 20 parts per million phenol and mixed with unpeated commercially produced malt from the mainland prior to distillation. And we're going to commercial and we'll be back.
• 29:41
  > Brent>Hey. And we're back. And Harm was telling us a little bit about Highland Park.
• 29:45
  > Harm>Unless you're listening on the uh, podcast, there may or may not be a commercial. If you're on the radio, there was a commercial. You missed that commercial and you should buy that product. I'm just saying. All right, so it's about uh, 20% of that peated um, barley and 80% um, unpeated barley. The whiskey is then aged on Orkney, which is rarely ever seasonally warm temperatures allowing the whiskey to age Very slowly and gently contributing further to its unique character. Uh, Highland park cast strength number five, single malt Scotch whiskey, 64.7% ABV, or 129.5 for proof. So this is release number five has still not hit the United States. We're in January when recording this. So January 2026, this came. We got this sample when, Bob.
• 30:33
  > Brent>Couple months ago.
• 30:34
  > Harm>Yeah. So release number five is an annual release.
• 30:38
  > Harm>Distilled, it says, has, uh, been matured predominantly in a first field sherry. European oak casks, including Pedro, including Pedro Jimenez, plus refill casks, ex bourbon casks, a small quantity of first fill sherry seasoned American oak casks. So the color is a beautiful deep bronze. The nose. First thing that hits me is butterscotch. Absolute butterscotch bomb. And then wood smoke, because it's only 20%, uh, peated at, ah, 20 parts per million. And it's a gentle peat.
• 31:10
  > Harm>It's an introductory level.
• 31:11
  > Justin>It's a very. It's. It's a very light peat smoke on this one.
• 31:16
  > Harm>This is a whiskey that Brent will drink.
• 31:18
  > Justin>Well, this is also a very aggressive whiskey. This one really comes at you. You need to add a little bit of water to it, because this one will actually punch you.
• 31:27
  > Harm>You know, it punches you in the face. But if you're a real man, you take it. That water, Brent.
• 31:33
  > Harm>But you know, whatever. I take water with it for bourbon people. Bourbon people don't need the water. The palate here is absolutely phenomenal.
• 31:43
  > Harm>Um, I didn't put any water in it. I'm putting water in there. Brent, tell me what you got with the water.
• 31:47
  > Justin>With the water, I got to tone down a little bit.
• 31:49
  > Harm>So what'd you taste?
• 31:51
  > Justin>What did I taste? I got on the palate, I got, uh, apricots, a lot of heavy spices on it. That's what. And a little bit of that touch of sherry.
• 31:59
  > Justin>But that smoke actually enhanced. This is one of where this is. Enhances it.
• 32:04
  > Harm>Fire. It's not just smoke.
• 32:06
  > Justin>It just. It's a light smoke. Smoke. It just enhances it. It's not overly smoked. It's not.
• 32:11
  > Harm>You're standing next to a bonfire about 50 yards down the beach.
• 32:15
  > Justin>50 yards down the beach.
• 32:16
  > Brent>Our boy doesn't. He's not an Iowa guy. He doesn't like the medicinal Pete.
• 32:19
  > Harm>This is not a medicinal. It's a good smoke, right?
• 32:21
  > Brent>When I get him, a smoky Pete, the campfire Pete, he's. He's not totally averse to it. So, you know, that's why he's liking.
• 32:28
  > Harm>It on, um, the Finish infinite in this whiskey.
• 32:30
  > Justin>I mean, you're talking about a campfire and standing 50 yards away. Of course. It's a light smoke.
• 32:38
  > Brent>The spirals.
• 32:39
  > Bob>I could barely see it at 50ft.
• 32:41
  > Harm>Justin, go. What do you think?
• 32:42
  > Bob>Gorgeous. Um, scotch malt, vanilla pears on the nose.
• 32:47
  > Harm>Pears. Yes. I missed the pears. You're right on the palette.
• 32:50
  > Bob>I got sherry light, Pete, the finish malt and more Pete. I love Pete and repeat.
• 32:57
  > Harm>Pete and repeat. Yeah. Every other.
• 33:00
  > Bob>Every year I actually gonna repeaty and go to find spirits and buy a bottle of this.
• 33:07
  > Harm>Well, I don't have this yet. I've only got numbers three and four.
• 33:09
  > Bob>Yeah, but every time you have one, I buy one.
• 33:11
  > Harm>Yeah.
• 33:12
  > Bob>So when you have just one, you.
• 33:13
  > Harm>Are not a good friend.
• 33:15
  > Bob>I am not. It's not a good friend.
• 33:17
  > Brent>It's delicious.
• 33:17
  > Bob>Buy one.
• 33:18
  > Brent>It's rich, it's viscous. The smoke is just the right amount for me. There's dried fruit. It just goes on and on.
• 33:27
  > Harm>The combination of dried fruit and smoke here is just luscious. And the butterscotch note, it is.
• 33:32
  > Harm>This is candy and smoke and fruit and I love it.
• 33:36
  > Brent>Every. We've reviewed every release they've had so far and everyone has gotten the exact same damn score. This is five cents. I don't know how they do it every time, but they have never had a fall off on. On this release.
• 33:50
  > Harm>One year I picked it as my whiskey of the year.
• 33:51
  > Brent>Yeah, I've picked it as whiskey here. More than very reasonable too. Yeah, it's.
• 33:56
  > Harm>You're not getting bucks retail.
• 33:58
  > Brent>You're not getting this much flavor for that much money.
• 34:00
  > Harm>Two and $300 whiskeys any day.
• 34:02
  > Bob>Yeah.
• 34:03
  > Brent>All right, so our last one is a unique one. This is a Highland park from Reserve Bar. The guys online. A Highland Park Reserve Bar. 12 year old single cat. Dare you, sir, number 45.
• 34:14
  > Harm>Dare you talk about another store?
• 34:16
  > Brent>Number 4505 single malt Scotch whiskey. 66%, 132 proof. This is a refill. Hogshead. This thing is as dark as Satan's heart. It is 10.
• 34:28
  > Harm>Not that dark. Uh, we've had darker.
• 34:29
  > Brent>Look at it next to the other house.
• 34:30
  > Harm>This is about dark as my soul.
• 34:32
  > Brent>Look at it next to the other house. Dark, dark, dark.
• 34:36
  > Bob>Yeah, you too should buy a single.
• 34:39
  > Brent>Cast the nose.
• 34:40
  > Bob>Talk about your store.
• 34:41
  > Harm>I've got a bunch of signals.
• 34:42
  > Brent>It's dark. Dried fruit, baking spice on the palette.
• 34:50
  > Harm>M.
• 34:52
  > Brent>Big Newtons oranges, dark, dark, weathery dried fruit.
• 34:59
  > Harm>There's a saline quality.
• 35:00
  > Brent>There's a little Bit of tobacco there, there's sea spray. This is fantastic. Absolutely fantastic.
• 35:08
  > Justin>This is a bourbon drinker scotch.
• 35:10
  > Harm>I think there's too much sherry for me. I think you guys.
• 35:13
  > Justin>I don't think so. No, I don't think so. I don't think there's. I don't think it's a sherry bomb at all. I think you got that, they got that leather, the tobacco, the pepper and.
• 35:21
  > Brent>With water it just got better.
• 35:23
  > Harm>Yeah, yeah.
• 35:24
  > Brent>Ah.
• 35:24
  > Justin>I mean everything that, the clove, uh, it's just everything that's in there, you add a little bit of water to it. Uh, just.
• 35:31
  > Brent>Yeah.
• 35:32
  > Justin>This is a uh, bourbon drinkers scotch right here.
• 35:35
  > Justin>That's the best way to put it. I wouldn't own a bottle of. I wouldn't buy a bottle. But I have a bottle in my house.
• 35:39
  > Brent>I don't know if they have any left but boy, if they do buy one, they do get awarded. What do you think, Justin?
• 35:45
  > Bob>I think I'm eating a pistachio croissant by the ocean in a bakery. And the palate, I got heat and dark tea and the finish just goes on and on and on.
• 35:58
  > Justin>Yeah, that, that tea, on the very first before I added water, that tea kind of gave it just a little bit of bitterness.
• 36:03
  > Harm>It's like a black.
• 36:04
  > Justin>Right, right. Like a black tea note. Then you added that water and that really just kind of blended it all in and put it all together. It just. It did need a little bit of a touch of water to, to.
• 36:15
  > Harm>Yeah, I see. Before I put the water in, I thought the sherry was too much. I thought it was unbalanced with too much sherry. But because also look at this. This is 66% ABV.
• 36:28
  > Brent>Right.
• 36:28
  > Harm>I've never seen a Highland park that high. Never even. Because all the previous cast strength Highland park release well directly from the distillery. So covered around 120 proof.
• 36:40
  > Brent>It doesn't get upset in cold, damp temperatures like that. It's hard. Yeah.
• 36:45
  > Harm>How do they do this?
• 36:46
  > Brent>I don't know.
• 36:47
  > Bob>But it got higher in the barrel.
• 36:50
  > Brent>When, when I got both of these in, I'm like, I have to do these side by side.
• 36:54
  > Harm>Let's go higher in the barrel. I think they put this in at 130something. No, they had to that high.
• 37:02
  > Bob>Then proof can get higher in the barrel.
• 37:06
  > Harm>Kentucky bear physics doesn't work because they're Kentucky believe in science. But yeah, because water gets transported across the wood faster than the alcohol. But when you have a, a, ah, humid climate, when you have high temperatures.
• 37:20
  > Brent>The alcohol goes up. When you Cold temperatures, water evaporates quick.
• 37:24
  > Harm>Water evaporates faster than the alcohol.
• 37:27
  > Bob>In most of these, water evaporates quicker than alcohol. More alcohol, higher proof.
• 37:31
  > Brent>Yeah, in hot temperatures. Yeah, in hot temperatures, the water depends on the humidity.
• 37:35
  > Harm>Depends on the how much water's in the air.
• 37:37
  > Brent>Yeah. Anyway, that's why in Kentucky and Tennessee, you get the higher proofs on the top and you get the lower proofs on the bottom. So it's absolutely stunningly beautiful.
• 37:49
  > Harm>Um, they did a great job. I don't like saying that about somebody else's, uh, store.
• 37:54
  > Justin>Whatever.
• 37:54
  > Brent>Well, online, it's delicious. What can you say?
• 37:58
  > Brent>The Reserve Bar, 12 year old single cast. 4505 five sips.
• 38:04
  > Harm>Oh my God.
• 38:05
  > Justin>Yes.
• 38:06
  > Harm>Yeah, yeah, yeah, yeah.
• 38:10
  > Brent>This show was fun.
• 38:12
  > Harm>I thank you for, yeah, this having us today. Dude, this was good stuff today.
• 38:17
  > Brent>Well, that's all the time we have for today. I want to thank our, uh, hocos, uh, co hosts for joining us today.
• 38:23
  > Harm>You can tell Bob's been having some. He's not spitting.
• 38:26
  > Brent>Thank you, Brent.
• 38:27
  > Justin>Well, you know, it actually was a pleasure. You know, sometimes scotch can be scotchy.
• 38:35
  > Bob>I'm a host wearing hoka, so you got it right.
• 38:38
  > Brent>Ain't that. And thank you, Harm.
• 38:40
  > Harm>You didn't even say Justin's name. Thank you, Justin.
• 38:43
  > Brent>I didn't get to him yet. He spoke at a service.
• 38:47
  > Harm>He's going around speaking out of turn.
• 38:49
  > Brent>Yeah, yeah, just stand in the corner, think about what you've done.
• 38:52
  > Bob>I'll throw a bottle on the ground.
• 38:54
  > Harm>Thank you, Bob.
• 38:57
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap the subscribe button.
• 39:05
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• 39:08
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• 39:24
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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.
• 40:14
  > Announcer>From the dude in the basement studios. Your host, the good old boys. We'll see you all next time.