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Brent's making that special face again · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and smokes.
• 0:04
  > Brent>Today is a whiskey episode and we are discussing the 2025 Diageo special releases.
• 0:10
  > Harm>So yes, this is one of my favorite times of year.
• 0:14
  > Brent>So here are the whiskeys we're going to be doing.
• 0:16
  > Brent>We're going to be doing them kind of quick because we've got eight to go through, which is more than we normally do. So we've got the Talisker Molten Seas, the Oban Heart of the Harbor 12 year old.
• 0:29
  > Brent>The Rosyle Harmonic Grace 14. The Singleton of Glen Ord into the Blue 17. The Tininic Single Grain Scotch Whiskey Daring Rye 8 year old. The Klein Leash Waxen Sun 18. The Dalywan Marbled Treasures 21. And the Lagavulin Grain and Embers 12. So Pretty Good day in the basement.
• 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
  > Justin>Hey.
• 1:59
  > Brent>Yes. It's sipping time again. Welcome to this sips episode where everything good in life is worth discussing. As always, we are here tasting some lovely whiskeys and today we've got some really fun ones. But joining me today is Made Man Brett.
• 2:14
  > Harm>Yes.
• 2:15
  > Justin>And you guys promised to release me after I did this show, right?
• 2:17
  > Brent>Yes.
• 2:18
  > Justin>Okay, thank you.
• 2:19
  > Brent>We'll cut the restraints. Good old boy Harm.
• 2:22
  > Harm>Don't release him from the shackers shackles yet.
• 2:25
  > Harm>Uh, he's. We're drinking scotch today man.
• 2:27
  > Brent>Good old boy Justin.
• 2:28
  > Bob>Pleasure to be here. Don't let him out till I finish putting out my cigars.
• 2:34
  > Brent>Well, our sip segments are all about wine, distilled spirits, tea, coffee and anything else you can sip. And today is a whiskey episode where we are discussing the 2025 Diageo special releases.
• 2:45
  > Harm>So yes, this is one of my favorite times of the year, you know.
• 2:50
  > Brent>So here are the whiskeys we're going to be doing.
• 2:51
  > Brent>We're going to be doing them kind of quick because we've got eight to go through, which is more than we normally do.
• 2:57
  > Harm>So back in the day before our old formula.
• 2:59
  > Brent>Yeah. So we've got the Talisker Molten Seas, the Oban Heart of the harbor 12 year old. The Rosal Harmonic Grace 14. The Singleton of Glen Ord into the Blue 17. The Tinic Single Grain Scotch Whiskey Daring Rye 8 year old. The Klein Leash Wax Son 18.
• 3:19
  > Brent>The Daluan Marbled Treasures 21. And the Lagafulin Grain Embers 12. So, Justin, we write everything on one to five. Give me a number. Give me one.
• 3:30
  > Bob>Going to do number four.
• 3:33
  > Harm>Okay, let's keep this secret to ourselves.
• 3:37
  > Bob>Pour me another.
• 3:40
  > Justin>That's classified.
• 3:42
  > Brent>All right, so Harm, why don't you read us in and tell us a little bit about the special releases.
• 3:48
  > Harm>Thanks, Bob. Each year the folks at Diageo search through their long list of distilleries and stocks to create a unique collection of whiskies for their special releases collection. This year's theme is the Horizons Unbound with eight bottlings that, uh, they created to display twists on the traditional styles of each of the eight whiskey distilleries they're using. Created by Diageo master blender Dr. Stuart Morrison, the special releases are one of the most anticipated releases every year in the Scotch world. And I am salty about this because we're in April now when we're recording. I know when this show is going to go out, but we still haven't received the 2025 releases in South Florida. I am mad. Diageo. All right. The very first one. I don't think they care. They don't care. But you know what? I'm still love the 2024s. So the Talisker 2025 Molten Seas 14 year old ABV is 53.9% and that's 107.8 proof. The whiskey is Asian ex bourbon barrels before being finished in new American oak casks that was toasted, uh, with the heat of volcanic rocks from the Isle of Skye where Talisker is located. That is a unique expression. So the nose on this is kind of, it starts out really mellow.
• 5:04
  > Harm>There's nothing there at first. And then you get this medicinal note and that goes to wood smoke.
• 5:09
  > Harm>And then it starts going towards sea salt as it breathes. It gets fruitier as you go. And it takes a lot to bring this out. It's very muted. I added water. And then all of a sudden this, that ocean note, this maritime note comes out. So the smoke is there. It's like a bonfire on the beach, but you're smelling more the ocean. You're very far away from that bonfire. And now on the palate.
• 5:33
  > Brent>Brett's shaking his head. No, no, it's a balance.
• 5:35
  > Justin>No, it's balanced. The bonfire and the peat and the
• 5:38
  > Harm>ocean, you're far away.
• 5:40
  > Justin>It's balance. It is balanced.
• 5:43
  > Harm>Uh, so the entry is very creamy. It's pretty mellow. It's kind of sweet and salty, but um, the water brings out some more fruit. I get very little pepper on the finish. Uh, some sea salt and I don't know, it's just, it's just, it's. This is just elegant and beautiful. It just goes on and on. The finish is very long, but, uh, water really improved it for me.
• 6:09
  > Bob>Justin, what do you think it reminds me of Outlander. When you touch the stones, you get transported to a different place in a different time. And I'm definitely, um, at a barbecue on the beach in Scotland drinking some scotch. And it's just unreal how it will envelop all your senses.
• 6:27
  > Bob>What'd you think, Brett?
• 6:28
  > Justin>Yeah. This one to me is a light. Just a light, uh, fresh kind of, kind of a scotch. You know, there's nothing. Just light, fresh, balanced. And nothing stands out. Nothing goes against it. It' enjoyable but, uh, I think something stands out.
• 6:44
  > Harm>I think it, I think it stands out as, as very well made whiskey. Look, it reminds me of the Talisker 30 year old I've had, which is like the. One of the tasting notes from my friends said this is fresh linen drying on a clothesline in the sunshine. It. This is. You've got that beautiful nose. It's. It's delicate. This is not the Talisker that's going to punch you in the face.
• 7:05
  > Justin>Right?
• 7:05
  > Harm>Exactly, Bob.
• 7:07
  > Brent>I thought it was lovely. And again it was, it was, it was a nice whiskey until I added water. Once I added water, it went up a whole nother notch. The, the sea just leaped out of the glass. You could smell the salt air, you could smell the seaweed.
• 7:22
  > Brent>You can smell the sand.
• 7:23
  > Harm>Justin actually had it right. It was like, oh, he's in a Highlander episode. Where's Outlander?
• 7:27
  > Brent>Opposite. Completely changed whiskey. Add a little water to this and it, and it, and it jumps up a full point, uh, for me. So, I mean now it's a fantastic whiskey. So we're going to be giving the talisker molten seas 14 year old, a well deserved five sips.
• 7:42
  > Harm>Oh my goodness. But it's not like the five sips like we do in the bourbon shows where it's a punch in the face. No, this is elegant and delicate.
• 7:50
  > Brent>Well, Brent, tell us about the next one.
• 7:52
  > Justin>Thanks for giving me one. I can, I can, uh, pronounce properly. There you go. Um, open heart of the harbor. 12 year old, 54.7 ABV 109.4 proof.
• 8:01
  > Justin>This is matured in ex bourbon barrels. It's got a nice straw color. It's uh, on the nose. You get that you get a little, little sweetness to it. You get. You can smell the sea in this one as well.
• 8:12
  > Justin>Um, and especially add some. This one here also needed some water to make it little, Little pop a little bit. Um, on the palette, you get a little tingling of that little bit of spices, but you get some. Some, uh, some fruit. Like a peaches.
• 8:28
  > Harm>It's definitely peaches, dude.
• 8:29
  > Justin>Yeah. Yeah. It's, uh, you know, it's nice. The finish is. Finishes. It lingers. You know, it's not too long, it's not too short. It lingers and stuff and that. But that, that, that fruitiness just stays with you for a long time. Justin.
• 8:46
  > Bob>I had to drink this all afternoon to get the peaches, but I finally did well.
• 8:49
  > Brent>Good.
• 8:50
  > Bob>The finish was all back palette for me and the nose was ocean. It was fun. What you think, Bob?
• 8:58
  > Brent>I enjoy this one. Um, I've always liked Oban. It's always been a good one for me. But yeah, there's.
• 9:08
  > Brent>There's also the sea influence on this one, but it's not nearly as pronounced as the last one.
• 9:13
  > Harm>There's a little bit of soapiness to it.
• 9:14
  > Justin>You know what? And this one here, the longer this one sits in the glass, the better it's getting over the time.
• 9:20
  > Harm>Air and water make this.
• 9:21
  > Justin>Air and water really, really helping this a lot.
• 9:23
  > Brent>So, yeah, until I added water again. This one.
• 9:26
  > Brent>This one moved up for me a whole point based on.
• 9:29
  > Brent>On the air and the water. It's. It's got a smooth.
• 9:34
  > Brent>It's. It's got a lovely hold on. It's got a lovely creaminess on the palate. The peach just leaps out of the glass, especially once you add water.
• 9:46
  > Harm>Um, I smelled it before I tasted with the water, but.
• 9:49
  > Justin>But really the. The.
• 9:51
  > Harm>The water brought it out even more.
• 9:52
  > Brent>I didn't get as much on the palate as I did on the nose until I put the water in real. Um. Well done.
• 9:58
  > Brent>Really well balanced. I really enjoyed this. What did you think, Harm?
• 10:03
  > Harm>There's nothing left in my gloss, Bob. I already drank it. It's smooth and creamy and peachy and salty and spicy. It's got a. I'm gonna. Yeah.
• 10:13
  > Harm>Thank you, Brent. Brent didn't drink all of his because he is a fool who drinks bourbon only.
• 10:18
  > Harm>You're a fool who only drinks bourbon.
• 10:22
  > Justin>Hey, my glass.
• 10:23
  > Harm>And you're a generous fool. Thank you for having me. My glassiness. Oh, my God. Absolutely beautiful mouthfeel. Um, I don't know which I. If I like this one better or the Talisker. I Think the Talisker is more to my liking because of the.
• 10:38
  > Harm>The delicate nature of this.
• 10:39
  > Brent>Yeah.
• 10:40
  > Harm>But uh, the Oban is a great expression of Oban.
• 10:44
  > Harm>Uh, it's different from some of the others or tend to be because most obons you get are very. Sherry.
• 10:48
  > Harm>Finished. This is more bourbon. Love it.
• 10:52
  > Brent>Yeah. And we'll be back. Hey. And we're back. And we had just finished discussing the open heart of the harbor. 12 year old. We're going to be giving that a well deserved four sips. So that takes us to our next whiskey, uh, which is the rosal harmonic grace 14 year old. 55.9% ABV. 111.8 proof. This, uh, is aged in a combination of refill and rejuvenated cask. And this is the oldest Rosal yet released in the special releases.
• 11:30
  > Harm>So it's only the third release of Rosal for the special release.
• 11:35
  > Brent>It's got a really nice, a real nice clean nose.
• 11:40
  > Brent>It's pastry. Vanilla yellow cake. A little bit of apple.
• 11:51
  > Bob>Mhm.
• 11:52
  > Brent>Some nice vanilla on the nose. On the palate. Hold on.
• 11:56
  > Justin>Mhm.
• 11:58
  > Brent>On the palate. Lovely. Nice mouth coat. Creamy. A little bit sweet on the front of the palate. A little bit fruity. There's some nuttiness on the back palate. Um, but with this one, once I added water, the butterscotch absolutely leaped out of the glass. Completely different with water. This.
• 12:20
  > Harm>You're welcome, Bob.
• 12:21
  > Brent>I told you to do that changed a lot.
• 12:22
  > Justin>I told you to do that.
• 12:23
  > Harm>And it's butterscotch bomb with the water.
• 12:25
  > Brent>Yeah, it's like you dropped a Werther's in it once you add water to it.
• 12:29
  > Justin>So yeah, it's a very delicate scotch. Again, this one, you know, you're. Some of the scotches that you get that you're used to, you know, they really, really come at you, uh, with the. With a bold, big, bold flavors and stuff. And this one is more refined and delicate.
• 12:44
  > Harm>Come at with a kilt with no underwear.
• 12:46
  > Justin>Yeah, well, you know, I mean that's
• 12:47
  > Brent>how we don't wear underwear with a kilt. What's wrong with you?
• 12:49
  > Justin>Hey, I don't wear underwear with pants. I don't wear pants. So. So. But yeah, so this one is, um.
• 12:56
  > Brent>We did wish you were underwear.
• 12:57
  > Justin>I'm just saying the. A much more delicate scotch.
• 13:02
  > Justin>So those flavors really kind of come out at you and they're just, they're all smooth. There's no strange feel.
• 13:08
  > Announcer>You're saying.
• 13:08
  > Harm>But I felt like the last one was more delicate.
• 13:10
  > Harm>This, this Water brought out more flavor for me. I got that butterscotch that Bob was talking about.
• 13:16
  > Harm>I got green apples, I got creme brulee. This is, this is a bigger.
• 13:20
  > Justin>But it's like. It's a nice little sipper. I mean, it's. You know, you just take it and you just enjoy it for what it is. It's. It doesn't have that, that, that scotch punch to it. So I can see how the. This whole collection. No, this whole collection. That they're doing it.
• 13:35
  > Harm>I know.
• 13:36
  > Brent>No, I want unscotchy scotch.
• 13:38
  > Justin>Yes, well, there's unscotchy scotch.
• 13:41
  > Harm>So Rose aisle is a Speyside. This unpeated. It tends to be. In previous releases we've had, it was a vanilla bomb. Today we're tasting green apple and butterscotch more than vanilla. Uh, it's still more. It's. I don't think. I wouldn't call it delicate. I just. I don't think you call it delicate. I think it's. I think it stands up to the challenge of being a great whiskey.
• 14:02
  > Justin>I'm not saying that. I'm not saying that it's not.
• 14:04
  > Justin>I'm just saying it's a. It's a great delicate whiskey.
• 14:08
  > Harm>I don't think it's delicate. I think it's a great scotch from Speyside. I just think you're expecting everything to be P.E.
• 14:15
  > Justin>i don't think supposed to be P.E.
• 14:16
  > Brent>knife fight in the parking lot.
• 14:19
  > Harm>I mean, Justin, what do you think?
• 14:20
  > Bob>Green tea and orange sherbet on the nose. Creamy and fragrant. Cashews on the palate. And I got the vanilla and cake elements on the finish. That's it.
• 14:32
  > Harm>I don't get your orange, but I'm good. You got a rating, Bob.
• 14:35
  > Brent>Yeah, I don't get the orange either, but okay, we're gonna give you, uh. We're giving the Rosyle harmonic grace. 14 year old special release 2025.
• 14:42
  > Brent>A well deserved four sips.
• 14:45
  > Justin>Classified.
• 14:47
  > Brent>So let's have Justin tell us about our next one.
• 14:50
  > Bob>The singleton of Glen Ord into the blue. 17 year old 55 and a half alcohol by volume or 111 proof.
• 15:00
  > Bob>The singleton 17 year old expression is a blend of two different. The singleton of Glen or in liquids or liquids. One finished in Mexican ex mezcal casks and the other in second fill Spanish sherry casks. So on this one I got a kind of dry. I definitely got the mezcal. The vegetable nose on it. Yeah, the vegetable notes from it on the palate. It's uh, smooth. A little dry for me. Um, with nice salty ginger and salt on the finish.
• 15:46
  > Bob>What did you think, Brent?
• 15:48
  > Justin>So very few scotches, bourbons, etc. Use a mezcal cask.
• 15:54
  > Harm>Too many. If you ask for me, you say very few. But it was very trendy a few years ago.
• 15:58
  > Justin>Well, yeah, but, I mean, too many of them don't.
• 16:00
  > Justin>Don't do it properly.
• 16:01
  > Harm>Oh, yeah, I'm sorry. You're right. You said the word right. You do it properly. You're right.
• 16:04
  > Justin>Right. Too many. Don't do it properly. And this one really captures essence of. Of how to use that Mezcal cask and use it to enhance the flavor of the scotch versus overpowering it with leaving it in too long or. Or, you know, or something.
• 16:19
  > Harm>I've had rise. Overpowered by Mezcal.
• 16:21
  > Justin>Exactly. And it just happens. And I. I don't want that. I don't. If I wanted a Mezcal, I'd have a Mezcal. You know, I wanted it to enhance the Scotch, not take away from it. And this one really does a great job of that harm.
• 16:33
  > Harm>Um, yeah, I didn't read the description of it because I wanted to just come at it without doing that. And so I didn't realize there was mezcal in here. Now that you've told me there's Mezcal, I can taste the Mezcal. So you're right. They've done a very good, uh, judicious finish in this.
• 16:52
  > Harm>It's not overpowered. But that being said, I just don't like the result. I feel like it's more vegetable than I like. It's complex and dry, and it's just okay. I. I mean, it's a nice whiskey, but it's not what I expect from Singleton of Glen Ord. Glen or Singleton has three different distilleries. There's Glendalen, Glendor, Glen Ord, and one where. I can't remember. Um, or Glenduff or something. Macduff or something like that. Whatever it is. Um, the Duffton. It's the Dufton. So Glenn Singleton, Duffton. And in America, we get the Glendullan. And then there's Duffton and there's Glen Orde. Glen Ord tends to go to, uh, the Far east and Europe only. And when we get Glen Ord in America, I go crazy for it, because usually Glen Ord is the better quality stuff. I feel like they've ruined it with the Mezcal. It's not for me. Bob, what do you think?
• 17:41
  > Justin>He thinks Brenda's right.
• 17:42
  > Brent>I'm like you. If I want him, if I want a Mezcal, I'll drink a Mezcal. Uh, m. I'm not a big fan of Mezcal finished whiskeys. This one was probably one of the best done I've had, but again, it's not my thing. I think they, they took a really good whiskey and probably brought it down a bit.
• 18:03
  > Harm>Uh, yeah, because Glen Ord is used. You know, you're known for those beautiful fruity notes and they're not here.
• 18:09
  > Brent>I think if they put it in a used bourbon cask or, um, you know, hella twice used bourbon cask or joke French oak or, you know, neutral, you know, I mean, I think it would have been better, but we've got what we've got.
• 18:23
  > Bob>Um, they probably got a good deal on X. Yeah, I went a few
• 18:30
  > Harm>years ago and now we're seeing the.
• 18:31
  > Brent>Yeah. Um, the nose is really dry. It's a little bit flat for me. You definitely get the vegetable, um, Mezcally kind of hit to the nose. I mean, they had some sherry cast, but I'm not picking it up on the nose.
• 18:47
  > Bob>Yeah, it's toastly. Tastes like Mezco.
• 18:50
  > Justin>Yeah. Ah.
• 18:51
  > Brent>Mhm. You know, on the palate a little bit salty, a little bit, a little bit spicy on the back palate.
• 19:00
  > Brent>But again, it's just. To me it's, it's. The mezcal is overpowering it. I, um, think, I think there was probably a really good whiskey under there. Is it bad? No, it's not bad. And I wouldn't turn my nose up if somebody pulled a bottle of this out.
• 19:14
  > Brent>Um, but I think it just. I'm disappointed because I think it would have been. I think it probably would have been a five if they left it alone.
• 19:20
  > Harm>I'm upset because I remember last year's. Last year's was so much better than this. I don't know.
• 19:26
  > Harm>You're not supposed to compare previous whiskey.
• 19:29
  > Justin>It's hard not to sometimes. It's just hard. It's tough when you, you know, when you have something you remember from a year ago and then you, you got something new and.
• 19:37
  > Brent>Yeah. Well, we're going to give this singleton of Glen Ord three sips and we'll be back. Hey. And we're back and we just finished talking about the singleton of Glen Ord and we're going to move on to our next whiskey in the special releases. We're gonna have Harm tell us about that one. Well, thank you, Bob. You're welcome.
• 20:00
  > Harm>Uh, the tinnitic single grain Scotch. Sorry.
• 20:04
  > Harm>Tinnanic single grain Scotch. Uh, daring rye. 8 year old is 60.3% ABV. 120.6 proof. This is Tinnitics first single grain Scotch whiskey made using only rye and malted rye and barley. So they.
• 20:20
  > Harm>It's a single grain. Meaning if you. You call. You can't you call it. Can't call it a single malt whiskey unless it's made with malted barley. So grain whiskeys are made with wheat, corn or rye.
• 20:29
  > Harm>So this is made using malted rye and barley. And um, it's mashed together for distillation. That's matured in ex bourbon casks. The color is okay.
• 20:40
  > Harm>It's in that beautiful gold. The nose. It's herbal. Herbal and spicy and it's weird. It reminds me of my grandma's closet. It's an old woman's linen closet.
• 20:54
  > Brent>You spent way too much time in the closet.
• 20:56
  > Harm>Oh, uh, my grandmother's closet didn't smell like.
• 20:59
  > Brent>Oh, your. Your grandmother was in the closet?
• 21:00
  > Justin>No, no.
• 21:02
  > Harm>Uh, it was her linen. It was in the closet.
• 21:03
  > Brent>It was a long time ago.
• 21:04
  > Harm>Yeah, yeah.
• 21:04
  > Brent>People weren't his understanding.
• 21:05
  > Justin>He was hanging out there.
• 21:06
  > Harm>Yeah.
• 21:06
  > Bob>But one day Harm will come out of the closet.
• 21:09
  > Bob>We'll wait.
• 21:09
  > Brent>Yeah.
• 21:10
  > Harm>Hey, but when he does.
• 21:13
  > Brent>Fabulous.
• 21:14
  > Bob>Yeah.
• 21:16
  > Justin>Anyway, speaking of,
• 21:19
  > Harm>it smells like cold linen that's been moldering a little bit. It's very waxy and nutty. I do not love the nose. I added water to it. It did not improve on the palate. Let's revisit. It's creamy.
• 21:37
  > Harm>It's a little sweet at the finish. A little vanilla. It's green. I don't get any rye spice. I am confused. I don't hate it, but I would not pay what they're asking for this.
• 21:49
  > Justin>You know, when you say rye, I'm expecting rye. I'm expecting that rye malted.
• 21:54
  > Harm>More malted rye than the rye we get.
• 21:57
  > Bob>Right?
• 21:58
  > Harm>You're not tasting the pumpernickel spice. You're not taking. Tasting this. The cinnamon. You're tick. This is. It's just weird. It's a cool experiment. It's not for me.
• 22:09
  > Justin>Right. This is probably of all of this expression.
• 22:12
  > Justin>Except for number eight. Um, this is probably my least favorite.
• 22:15
  > Harm>Yeah, well, m. It's one of my favorite whiskeys.
• 22:18
  > Justin>I haven't tasted number eight yet.
• 22:22
  > Brent>Saving it for you.
• 22:23
  > Justin>Yeah, I'm saving that.
• 22:24
  > Harm>Number eight's a lagavulin, so. Yeah. What?
• 22:27
  > Harm>Justin, what did you think?
• 22:28
  > Bob>Smells like vociferous vegetables and perfume.
• 22:32
  > Harm>Cruciferous vegetables.
• 22:34
  > Bob>Cruciferous. Like broccoli.
• 22:35
  > Harm>That's cruciferous.
• 22:36
  > Bob>Cauliflower.
• 22:37
  > Harm>Yeah. I'm gross.
• 22:39
  > Bob>On the palate it was like, ah, nice and creamy. I got like okra and cream with heavy pepper on the palate.
• 22:48
  > Harm>The okra is a good call.
• 22:49
  > Justin>Oh, yeah, Good call. That sticky. That's a little slimy. Yeah, that slimy.
• 22:54
  > Harm>It's not. No, it's not. The mucilage is good for the okra. It's, it's good for your gut too, but not for this.
• 22:59
  > Bob>And the finish is pepper Papa.
• 23:01
  > Harm>Pepper Brett.
• 23:03
  > Justin>I mean like a white pepper though. Like a light, light pepper, you know.
• 23:07
  > Harm>Okay. Yeah. Bob, what do you think?
• 23:09
  > Brent>I just find it funny that the first guy that finds something slimy and it is the lawyer. Okay.
• 23:14
  > Justin>Yeah.
• 23:15
  > Harm>It finds you slimy. Fair. Finds you slimy. Yeah.
• 23:18
  > Brent>The nose is definitely kind of green. Um, they haven't, they have a note in here. They have a note in here. Woody cologne. I'm like, yes, yes.
• 23:28
  > Brent>Woody cologne.
• 23:28
  > Harm>No, it's not Woody cologne. There's no cologne.
• 23:30
  > Harm>There's no sandalwood. There's no, there's no ambar. Ambarana. There's no cologne here. There's nothing good.
• 23:37
  > Brent>Woody cologne.
• 23:38
  > Bob>Yeah, but, uh, like Old Spice.
• 23:40
  > Brent>Yeah. Oh, you wish.
• 23:43
  > Harm>Generally, tinnitic is a blending scotch. Don't we? Nobody releases a single malt Tuninic. Making a single, a rye. Single grain. Look, I, I, it's, I, I applaud the mike.
• 23:56
  > Brent>I like a single grain whiskey. I love a single grain.
• 23:58
  > Harm>I like wheat and corn syrup.
• 24:00
  > Brent>This one, it's missing a little bit. It's sweet up front. It's got a nice creaminess to it. It's a little acidic on the palate. Um, that greenness is still there.
• 24:12
  > Harm>I mean, I'm not kicking it out of bed, but I'm not going out of my way to find it.
• 24:15
  > Brent>Yeah, there's definitely, there's definitely a vegetable note to it on the back end. Um, it, it's an interesting experiment. Again, I wouldn't turn my nose up at it if you poured me a glass, but I would, I'm like you, I wouldn't go out of my way to get one. Um, you know, okay, nothing.
• 24:33
  > Brent>Fantastic. So we're going to be giving the T.
• 24:36
  > Brent>Nick, single grain scotch whiskey, Daring rye, eight year old, three sips.
• 24:43
  > Harm>Someone there dared them to do it.
• 24:45
  > Brent>Yeah. So that takes us to our next one. We're gonna. Brent, tell us about that one.
• 24:49
  > Justin>Thanks, Bob. The next one is the Kleinish Wax and Sun 18 Year Old Special Release 20, 25.51.5 ABV103.3 Proof. The wax and sun is imbued with a sweet tropical vibrancy from a unique experiment that draws a cut of liquid early in the distillation process when tropical flavors are prevalent. It's called a pineapple cut. I don't know if that's an upside down pineapple or not, but it's a
• 25:13
  > Bob>pineapple cut only on the door. Villages for you.
• 25:16
  > Harm>Yeah, the villages are on the cruise ships.
• 25:18
  > Justin>It evokes warm memories of sun drenched paradise in every sip. Let me see if that's true. Well, on the nose. Oh, you get those, you get that little sweetness of the nose. You do get that pineapple on the nose. It does pop out that pineapple cut that. You get that pineapple, um, on the, on the palette,
• 25:39
  > Harm>it's like unripe pineapple.
• 25:40
  > Justin>Yeah, you get that. You get this nice creamy texture to it. You um, get those fruity characters on it. Another one of these, another very delicate, very, um, it's. But when I. For this one delicate, it really stands out. This one I think jumps out.
• 25:57
  > Harm>Like you, you, you compare everything to over the top, uh, over the top PD whiskeys. This is not delicate. This is a great whiskey. It's got good body.
• 26:06
  > Justin>Okay. It does have, it's got a lot of body to it.
• 26:09
  > Justin>I mean it's got a lot of, a lot of great notes to it and stuff that, that I think a lot of people would enjoy this one. I think that somebody can come up and, and take this one and drink it and say, wow, that's a great scotch.
• 26:22
  > Harm>And coming from you, that's a compliment. Dude, you do not like.
• 26:25
  > Justin>I mean, no, it's uh, you know, because I think this is. I tend to think that that PD smoky stuff is more of a geek, is more on the geek side. And this is something that more people are going to enjoy. This one right here.
• 26:39
  > Harm>Okay, I understand what you're saying. This is approachable for Americans who are. If you're a bourbon guy, you'll find this approachable. I find this outstanding. Klein leash over the last few years has made some of the special release, the Diageo special releases of Kleinleash especially have been life changingly good. This is not life changingly good, but it's still amazing.
• 27:00
  > Justin>And then when you add a drop of water to this one, it takes it to another level as well.
• 27:04
  > Harm>Pineapple bomb. M. Right.
• 27:05
  > Justin>Yeah, exactly. So, uh, I mean, this is something that everybody can enjoy. You don't have to be on the geeky side to enjoy it.
• 27:15
  > Bob>Oh, God.
• 27:15
  > Harm>The water just made this explode, dude. Oh, wow.
• 27:19
  > Harm>Justin, what did you think about this?
• 27:21
  > Bob>The Klein leash?
• 27:22
  > Harm>Yeah. Did you try with the water? No.
• 27:24
  > Bob>Yes.
• 27:25
  > Harm>How much you do. You're, you're very light handed.
• 27:28
  > Harm>You're stingy in the water. Put some more water in there.
• 27:31
  > Bob>Water, cheese. It was creamy. It reminded me of the Buchanan's pineapple. Really?
• 27:39
  > Harm>No. Buchanan pineapple's too sweet. There's no sweet lighter.
• 27:41
  > Bob>It's like a, uh, Classy.
• 27:43
  > Justin>Right.
• 27:43
  > Bob>If they did a Buchanan's pineapple, it would be this.
• 27:48
  > Harm>Oh, this is fantastic.
• 27:50
  > Justin>It's very balanced. It's. It's very balanced is the biggest word you can use for this.
• 27:54
  > Harm>It's, you know, so I find this to be a fruit bomb.
• 27:59
  > Harm>That's amazing. What do you think, Bob?
• 28:01
  > Brent>I think this is fantastic. This is really one of the better ones I've had. And I'm with you. I think the last couple of releases Clan Leash have been really, really, really good. Um, it, it always. You. I can always pick it out because it has that waxiness to it that I, that I do kind of enjoy. But it's got a lovely minerality to it.
• 28:23
  > Brent>It's especially on the nose.
• 28:25
  > Harm>I didn't find this as waxy as previous releases.
• 28:28
  > Brent>No, no, it's not. But it's there. You know, it's, it's every distilleries got their, you know, the beam, peanuts and everybody's got their character.
• 28:36
  > Brent>And Klein wish has that. Um, the tropical fruit on this is fantastic. The pineapple literally leaps out of the glass once you put a little bit more water in it.
• 28:45
  > Harm>Justin said lychee and I think I agree with him with the water.
• 28:48
  > Brent>It's tropical fruit. It's definitely tropical fruit. This is, this is a fantastic whiskey and, and it only got better with water. So I, I absolutely love this one.
• 28:59
  > Harm>Uh, 15 years old, only 103 proof. It's still, it's just overpriced, over delivered. Yeah.
• 29:05
  > Brent>Well, we're going to give the Klein Leash Wax and son 18 year old special releases a well deserved five sips.
• 29:13
  > Harm>Oh, my goodness. Yeah, yeah, yeah.
• 29:17
  > Brent>Because boy howdy, if I can get you, if I can get a scotch that Brent actually likes.
• 29:21
  > Harm>Yeah, like this. Watch you want.
• 29:24
  > Justin>I mean, we went from my least favorite to my favorite on all in one, you know, in one smooth motion, you know.
• 29:29
  > Harm>Yeah, yeah.
• 29:30
  > Brent>Of course.
• 29:30
  > Justin>We haven't got the number eight yet.
• 29:33
  > Harm>I'm ready for number eight, baby.
• 29:34
  > Brent>Give him time. We're we're getting there.
• 29:35
  > Harm>Commercial.
• 29:41
  > Brent>Hey. And we're back and we are still discussing the 2025 Diageo special releases. So our next one up is the daluan marble treasures. 21 year old.
• 29:51
  > Brent>It's 54.4% ABV or 108.8 proof. Uh, this never before released 21 year old expression is matured lifelong and Spanish oak, extra sherry casks. And boy does it show on the color.
• 30:07
  > Justin>It's the darkest one of all.
• 30:09
  > Harm>21 years in ex sherry. Yeah. And you can tell most of these are new because that color is so dark.
• 30:14
  > Brent>Yeah. This thing is 18 shades darker than anything else on the table. But that doesn't matter. You can't drink color. So what do we got? My heart on the, on the nose. The sherry is there. It's absolutely beautiful. It's not overpowering but it lets you know that it's there. It wraps around the sky.
• 30:35
  > Harm>Was a phrase. 21 years in Sherry would be too overpowering. But it's still balanced.
• 30:39
  > Brent>There's a roast nuttiness to it. Some dark chocolate on the nose. It's really, really, really pretty. And let's see on the palate.
• 30:51
  > Justin>Mhm.
• 30:55
  > Brent>Dark brown sugar. It's got a heaviness to it.
• 31:00
  > Brent>Heavy, heavy coffee notes. Espresso, a little bit of pepper on the back palate. Dark, dark, dark cocoa mocha on the back end and peppercorns baby.
• 31:13
  > Brent>Yeah, the pepper is definitely there. This one is another one that with a little water for me. It's jumped up a full point. Beautiful whiskey. What do you think?
• 31:24
  > Harm>I think you hit all the notes, Bob. I mean Jesus.
• 31:26
  > Harm>This is absolutely gorgeous. I was expecting this to 21 years and share expedited to be too much.
• 31:32
  > Harm>But again you said water. The water really did improve it because I, I feel like it, it was a little astringent. It flattered a bit but I was able to taste more. I was like chocolate covered raisins. Uh, the roasted chestnut. Did you say roasted chestnuts?
• 31:49
  > Brent>Roasted nuts. Yeah. I didn't get specific but there's a, there's a dark roasted nuttiness to it.
• 31:54
  > Harm>It's just the water brought this out.
• 31:56
  > Brent>That 21 year old Oloroso cask.
• 31:59
  > Harm>Yeah.
• 31:59
  > Brent>You're getting that nuttiness in it. It's beautiful.
• 32:01
  > Harm>And there's a coffee note and I don't drink coffee but this is the type of, this is the coffee that's not too acidic, it's not too bitter. It's a mocha sweet like a light mocha um, yeah, right, exactly.
• 32:13
  > Harm>Brent. So. So what did you think about this one?
• 32:15
  > Justin>That's what I mean on the palette. That's what I liked about this one was that it had that. It's like that, like a brown sugar mocha, uh, um, a little bit of pepper. It's. It just felt really nice on your palate, you know in the.
• 32:29
  > Harm>And long lingering finish.
• 32:31
  > Justin>Yeah, it was very nice. I mean there's uh. When you say you can't taste color. Oh, I tasted the color on that.
• 32:38
  > Harm>You can't taste color in scotch because they're allowed to add color.
• 32:41
  > Brent>Yeah.
• 32:41
  > Harm>Well, I don't know if this is canoe. This is probably no color added, don't chill filter releases. The special releases in Scotland tend from Diageo tend to be non chill filtered. No color added.
• 32:53
  > Brent>Yeah.
• 32:53
  > Harm>And these are cast strength as well. So what'd you think? Adulterated?
• 32:56
  > Bob>I got like um, Turkish delight with Turkish coffee on the palette. Just a spicy hot back to it. I loved it. I could drink. I could smoke this with a Connecticut cigar. Something light or with a cream soda. Not in it but just to chase it.
• 33:15
  > Harm>Yeah.
• 33:16
  > Brent>Well, we're going to give the D on marble treasures 21 year old special release a uh, well deserved forceps.
• 33:22
  > Harm>4. I thought 5, man. Didn't we agree on 5?
• 33:24
  > Brent>I wanted 5.
• 33:25
  > Harm>But you know, uh, we've got some dissenters.
• 33:28
  > Brent>All right, Justin, tell us about our last.
• 33:30
  > Justin>You would untie me said the privilege
• 33:33
  > Bob>to talk about the Lagavulin grain and embers. 12 year olds, 56 and a half percent alcohol by volume or 113 proof. This 12 year old lagavulin is matured in refill casks and Pedro Jimenez and Oloroso seasoned European oak butts. The color on it is light. The nose, it's Pete. My friends, if you love the.
• 34:00
  > Harm>It's uh, a punch in the face with phenol Pete.
• 34:04
  > Bob>I don't get any other notes, just Pete on the palette. Surprisingly there's Pete. It has other flavors but they're well under there. You get um, you could taste the fruit underneath. You get a little bit of smoked pork. You get some salt.
• 34:25
  > Bob>You're somewhere near the ocean while you're smelling. Pete. What did you think, Brett?
• 34:30
  > Harm>Oysters?
• 34:30
  > Justin>No. So I want, I just. They provide tasting notes with some of these things and this is one of the things they say it's a smoldering peat, wood ash and hints of snowpeak soap and plaster. Now that automatically makes me. I mean I didn't read their notes when I Read that. I'm like, oh, my God.
• 34:48
  > Announcer>They already.
• 34:49
  > Justin>They put it in there that they didn't want you to.
• 34:50
  > Justin>That they didn't want you to enjoy it like that.
• 34:52
  > Justin>But. But this one here, I've just now tasted it, and it is peaty, but it's not, like, over peaty, because you
• 34:58
  > Harm>can still get those, because you get.
• 35:01
  > Bob>Some people love construction, Brent, and they want to drink it.
• 35:04
  > Justin>I understand that, but this one here, I let it.
• 35:07
  > Justin>I've let it set out. I put water in it. Um, I let it. This is the first time I'm tasting it. Of all the. You know, because I didn't taste it earlier.
• 35:13
  > Justin>They want to ruin my palate because of that. Soap and plaster.
• 35:20
  > Brent>Maritime notes evoke rock pools, lobster pots, fresh scallops, oysters.
• 35:25
  > Harm>I got the oyster. Not. I don't get lobster pot because I don't know what a lobster pot tastes.
• 35:29
  > Justin>That's like a salt. You're invited to a party.
• 35:32
  > Brent>That's your problem.
• 35:32
  > Harm>Yeah, I didn't live in the Northeast, where they go lobstering. I've been scuba diving for lobsters.
• 35:38
  > Brent>Oh, uh, we do lobster pot here all the time. We just don't invite you.
• 35:41
  > Harm>Oh, I hate you now. I do crawfish boys, baby.
• 35:44
  > Brent>What do you think?
• 35:45
  > Justin>I was worried that this one was going to be over peaty. And I don't think that this is over peaty.
• 35:49
  > Justin>I think that this has. It has the strong peat notes, but it's really got those regular Petey repeating, repeating. Yeah. So then it's. It's got those. It's got those fruit notes underneath that, and the saltiness and, uh. And this, you know, that sea, uh, underneath it, but that. That you can actually taste. So for me, I'm enjoying it more than I thought I would.
• 36:11
  > Bob>Excellent.
• 36:12
  > Brent>Me, too. It's. It. It is heavy on the Pete. There is a heavy campfire smoke to it.
• 36:18
  > Harm>But. But the maritime notes, that oyster, everything else comes through. They say lobster pouch. I have no idea.
• 36:23
  > Brent>Yeah.
• 36:24
  > Harm>Uh, the scallops.
• 36:25
  > Bob>But first, it's going to kick you in the nose and the teeth, and then you're going to get the other flavors.
• 36:30
  > Justin>You have to let it.
• 36:30
  > Brent>Yeah, I think it's delicious.
• 36:31
  > Justin>I added. I added water. I let it sit. I didn't taste it until we just now tasted it.
• 36:36
  > Brent>So.
• 36:36
  > Harm>And I. Look, I've had every Lagavulin that's ever been released, except for a few, like, really rare ones. It's not my favorite, but it's up there.
• 36:44
  > Brent>It's really good.
• 36:46
  > Harm>It's up there. But as for a 12 year old Lagavulin, I think last year's was a little bit better. This one is freaking amazing.
• 36:55
  > Brent>Yeah, every year's different.
• 36:56
  > Harm>Every year is different. But it's smooth. It's not just smoking.
• 37:01
  > Brent>Oh, it's very smooth.
• 37:02
  > Justin>Um, because of that Pete. It's not for everybody.
• 37:05
  > Justin>I mean this one,
• 37:08
  > Brent>you have a
• 37:08
  > Justin>select audience for this kind of.
• 37:10
  > Brent>The uh, smoke is not edgy. It's not rough.
• 37:13
  > Justin>It's, it's right. It's not that burnt, that burnt, uh, asphalt down the road. No, it's not like that.
• 37:19
  > Harm>You're at the bonfire and you're tasting the smoke but it's not making your eyes water.
• 37:24
  > Bob>Right.
• 37:24
  > Justin>You know it's from the heat.
• 37:25
  > Harm>Right.
• 37:26
  > Brent>I'm just remembering the last time I was in Iowa because we were at a bonfire on the beach, eating.
• 37:30
  > Harm>Yeah. Yes. Keep telling your stories, Bob. I'm gonna cut you next door to
• 37:34
  > Brent>bag of Owen and brings up those memories.
• 37:37
  > Harm>So I have not been to Scotland, uh, as an adult.
• 37:40
  > Brent>This one is.
• 37:41
  > Harm>I need to go now.
• 37:42
  > Brent>This one is fantastic. So we're going to be giving the lagavo and grain and numbers 12 year old a well deserved forceps.
• 37:50
  > Justin>That's classified.
• 37:52
  > Brent>All right, boys. I think they, I think they did a pretty good job with the special releases they do every year. And honestly we always say the same thing. The packaging for the media kit. Nobody on earth, nobody does it better than Diageo. Oh my God. We take pictures of the box and get 5,000 likes. They've got the best marketing department but they did a great job on these. So.
• 38:15
  > Harm>Yeah, I can't wait to see the actual bottles.
• 38:18
  > Harm>They're not in Florida yet. It's April Diageo.
• 38:20
  > Harm>It's April.
• 38:22
  > Brent>Thanks for joining us. Thank you, Brent.
• 38:25
  > Justin>Thank you. You guys can untie me now. That was the promise.
• 38:27
  > Brent>Thank you, Harm.
• 38:28
  > Harm>Thank you, Bob.
• 38:30
  > Brent>And thank you Justin.
• 38:31
  > Bob>Thank you.
• 38:31
  > Brent>These were fun for sip says and smokes. This is made man Bob, reminding you life is short. Too short to drink bad whiskey. And fortunately we didn't have to really do that.
• 38:39
  > Justin>It wasn't really bad whiskey today.
• 38:41
  > Bob>It was.
• 38:42
  > Harm>It's just. You couldn't deal with the Pete?
• 38:44
  > Justin>No, no, no, no. I every. I was, I drank everything and I thought I gave everything a very fair score.
• 38:50
  > Justin>So I thought it was, you know,
• 38:51
  > Brent>pretty good day in the basement.
• 38:52
  > Bob>Yeah, yeah, yeah.
• 38:53
  > Harm>Brent liked it.
• 38:56
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap, just tap it in the subscribe button.
• 39:04
  > Harm>Give it a little tappy tap tap taparoo.
• 39:08
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• 40:05
  > Announcer>This has been a one tan hand production of Sips, Suds, uh 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 you all next time.