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Whiskey, from Switzerland? · Sips, Suds, & Smokes

• 0:00
  > Speaker A>On the next episode of Sip Suds and Smokes.
• 0:04
  > Speaker B>And here are the whiskeys that we're going to be discussing today.
• 0:07
  > Speaker B>So we have the Oren blended scotch whiskey blend number one. The Oren blended scotch whiskey blend number two. From seven seals, we have the seven seals portwood finish single malt whiskey, the seven seals sherry wood finish single malt whiskey, and the seven seals peded portwood finish single malt whiskey.
• 0:27
  > Speaker B>From Sangam, we have their world malt whiskey. We have a cabalon vino barique and unholy alliance special barrel. And we have Lagavulin 16 year single malt whiskey. I mean, I love a Lagavulin anyway, but this is just standard. It's just one that no matter, you know, no matter what a mood I'm in, if I grab this one, I'm going to know I'm always going to be happy.
• 0:51
  > Speaker B>Whoa.
• 0:53
  > Speaker A>We'll be right back after this breakup.
• 1:17
  > Speaker A>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sits, suds and smokes with your smoke and host the good old boy.
• 1:49
  > Speaker A>And now it's sippin time.
• 1:56
  > Speaker B>Hey.
• 1:57
  > Speaker C>Hello.
• 1:57
  > Speaker B>Yes, it's sippin'time again. Welcome to this sips episode where everything good in life is worth discussing.
• 2:03
  > Speaker B>As always, we are the best thing.
• 2:04
  > Speaker C: On at 02>00 a.m., no, not even close anymore. Bob Newhart is back. You can call me Darryl.
• 2:09
  > Speaker D>Really?
• 2:10
  > Speaker C>Darryl.
• 2:10
  > Speaker D>Oh, nice. Darryl.
• 2:12
  > Speaker B>Darryl or his brother Darryl's other brother Darryl.
• 2:15
  > Speaker C>Right. Damn, we just lost our slot.
• 2:19
  > Speaker B>So close. He's like 100.
• 2:22
  > Speaker B>Does he really need it?
• 2:23
  > Speaker D>Uh.
• 2:23
  > Speaker B>Come on, man. Bob, give us a break, man.
• 2:26
  > Speaker D>Suzanne Plichette is.
• 2:30
  > Speaker B>Yeah. Oh, yeah. Was made, man. Bob. Joining me to me, our maidman Brent.
• 2:36
  > Speaker C>I only showed up because you promised me scotch.
• 2:38
  > Speaker B>That's why you're here.
• 2:39
  > Speaker C>I mean, I said I had laryngitis, but I said scotch. Okie, I'm in.
• 2:44
  > Speaker E>Petey, Petey, Petey.
• 2:45
  > Speaker B>Heavy Petey scotch. It's your favorite.
• 2:48
  > Speaker C>My favorite, favorite, favorite.
• 2:51
  > Speaker B>And good old boy harm.
• 2:53
  > Speaker D>Well, thanks for having me, Bob. Um, this is a good day to be in the basement. I really enjoyed the whiskeys today.
• 2:58
  > Speaker B>See, that's why I have him, because.
• 3:02
  > Speaker D>I often lie to you, Bob. But not today.
• 3:05
  > Speaker D>Not today.
• 3:07
  > Speaker B>When whiskey comes in for the show, I send everybody out emails. But when certain whiskeys come in, I just send it to him.
• 3:15
  > Speaker D>That's right.
• 3:18
  > Speaker D>This show made my day. It's perfect.
• 3:21
  > Speaker B>There you go.
• 3:21
  > Speaker D>Thank you.
• 3:22
  > Speaker C>Mine too.
• 3:24
  > Speaker B>And go, boy.
• 3:25
  > Speaker E>Justin, usually, uh, I have coffee morning and whiskey nights, but I have coffee morning and whiskey morning. So it's a good morning.
• 3:31
  > Speaker B>Yeah. This is the best way to start a morning. It's Super bowl weekend, so it's a super way to start a super Sunday.
• 3:38
  > Speaker E>Taylor Swift. I hear he's fast.
• 3:40
  > Speaker B>M okay, I'm not going there.
• 3:43
  > Speaker B>Well, our sip segments are all about wine, distilled spirits, tea, coffee, and pretty much anything else that you can sip. And here are the whiskeys that we're going to be discussing today. So we have the Oren blended scotch whiskey blend number one. The Oren blended scotch whiskey blend number two from seven seals. We have the seven seals portwood finish single malt whiskey. The seven seals sherry wood finish single malt whiskey, and the seven seals peded Portwood finished single malt whiskey. From Sangham, we have their world malt whiskey. We have a cavalon vino barique and unholy alliance special barrel. And we have Lagavulin 16 year single malt whiskey.
• 4:25
  > Speaker B>So we're going to have Justin tell us all about our sips ratings.
• 4:30
  > Speaker E>Against my better judgment, today we found psy from South Korea.
• 4:36
  > Speaker D>There is no reason for psy to be here, but go ahead.
• 4:39
  > Speaker B>Well, we are drinking Sangam style.
• 4:42
  > Speaker D>Sangam.
• 4:43
  > Speaker B>Um, we're going to whip them Gangum.
• 4:44
  > Speaker D>Sangum.
• 4:45
  > Speaker E>But we're drinking Sangam. God, you guys are telling me one sip. Ah, don't worry.
• 4:51
  > Speaker B>Your mom doesn't listen to this show. No, she doesn't.
• 4:54
  > Speaker B>You know why? You're on it?
• 4:58
  > Speaker D>I dropped out of med school.
• 5:00
  > Speaker D>Everything after that is I'm dead to her.
• 5:04
  > Speaker E>Well, then you could be Maury, so you would end up in the same place.
• 5:08
  > Speaker B>What's the point? Yeah, exactly.
• 5:09
  > Speaker D>Why worry?
• 5:14
  > Speaker E>Except he's sick and you're not.
• 5:16
  > Speaker B>Yeah, there you go. All right, sip ratings.
• 5:19
  > Speaker C>One sip. Give me a glass of water to.
• 5:23
  > Speaker E>Wash out my mouth.
• 5:24
  > Speaker B>Get.
• 5:31
  > Speaker D>Um.
• 5:50
  > Speaker E>Three sips. Interesting.
• 5:53
  > Speaker E>What was this again?
• 5:55
  > Speaker B>Interesting.
• 5:57
  > Speaker C>Four sips.
• 5:59
  > Speaker E>Let's keep this secret to ourselves and pour me another gang of style.
• 6:05
  > Speaker B>That's Don Pardo.
• 6:06
  > Speaker D>I'm pretty sure in my head, it was like an anime japanese goot trying to be really macho.
• 6:13
  > Speaker B>Oh, you know what? He could be, uh, what's his name? Ted from the love boat. You know that?
• 6:18
  > Speaker D>Yeah, I remember Ted from the love boat.
• 6:20
  > Speaker B>He was the guy who was Marcy's second husband on married with children. The good looking die guy was like, uh, a Ken doll.
• 6:26
  > Speaker D>Okay?
• 6:27
  > Speaker B>Every time he goes on a show, that's when the show ends.
• 6:29
  > Speaker E>Like every guy from LA. Over 50.
• 6:31
  > Speaker C>Exactly.
• 6:31
  > Speaker E>Yeah, we've been there.
• 6:34
  > Speaker E>Five sips. WHOOP them.
• 6:37
  > Speaker C>Oh, my.
• 6:37
  > Speaker E>I was unaware anything could be this good.
• 6:40
  > Speaker B>Oh, my goodness.
• 6:46
  > Speaker C>Um, I didn't buy any of it.
• 6:48
  > Speaker B>No, I'm pretty sure that. Yeah, um, no.
• 6:52
  > Speaker D>Canceled again.
• 6:54
  > Speaker E>I'm the best at being the worst at impressions.
• 6:57
  > Speaker B>Why don't we move on and just pretend none of this ever happened?
• 7:00
  > Speaker B>Let's just all agree that ever happened and talk about the whiskeys.
• 7:03
  > Speaker D>Forget about the ratings.
• 7:04
  > Speaker B>All right, Bret, so tell us about our first whiskey.
• 7:07
  > Speaker C>Okay, so, uh, we're going to talk about the orange company. It's blended. Uh, Scotch whiskey is the newest creation from perfect fifth, an american independent scotch whiskey bottler known for its rare, ultra premium single cask scotch whiskeys.
• 7:23
  > Speaker D>I've never heard of them before, but I want more now.
• 7:26
  > Speaker B>Oh, no, I've known of them for years.
• 7:29
  > Speaker D>Are they in Florida?
• 7:30
  > Speaker B>Um, that I couldn't tell you.
• 7:32
  > Speaker D>Where are they? Bring me a representative.
• 7:34
  > Speaker B>They have some really good stuff.
• 7:36
  > Speaker D>Okay, cool. Go ahead. Go ahead. Sorry.
• 7:37
  > Speaker C>So, Oren blended Scotch whiskey was blended by a whiskey expert, Jim Murray, author of the Jim Murray's Whiskey Bible.
• 7:46
  > Speaker C>Yeah, I mean, that's his big know.
• 7:49
  > Speaker B>About as big as you can get in the business.
• 7:51
  > Speaker C>Yeah. Jim Murray has long served as a behind the scenes blender for many distilleries worldwide, but his partnership with the perfect fifth is his first public foray into an official blending role with the company, allowing his 40 years of sensory experience as a whiskey taster, blender, and evaluator to shine in his new position, Marie designed Oren to be an old school blend recognizable to whiskey lovers of the heyday of blended whiskey some hundred years ago. Oren, which means song in Gaelic, is a harmonious blend of the finest grains and single malts, unveiling layers of flavor, much like the musical layers in a melody. A ah. Total of eleven different casks were used to make both blend number one and blend number two. Some of the casks were split between both blends, but with differing ratios. Both blends are limited releases containing only 465 bottles each. So our first one is the orange blended scotch whiskey blend number 150 percent ABV 100 proof. So blend number one is composed exclusively of ex suburban casks and is a blend of 50% single malt whiskeys and 50% single grain whiskeys.
• 9:02
  > Speaker B>It's a very high portion of single malt for a blended scotch.
• 9:05
  > Speaker D>Very high.
• 9:06
  > Speaker C>That is high.
• 9:06
  > Speaker D>Yeah. Your typical Johnny Walker is 2020.
• 9:11
  > Speaker C>So the blend consists of 21 year old single grain, 34 year old single grain.
• 9:19
  > Speaker C>Yeah, that's up there.
• 9:22
  > Speaker D>Well, single grain actually needs time to age properly. So this is good. Yeah, this is really good.
• 9:27
  > Speaker C>So 18 year old poltony, two different casks of twelve year old Artemur, twelve year old Milton Doff and 13 year old Tamnavulin, 24 year old Glenn Grant and 16 year old, uh, old Orkney whiskeys.
• 9:43
  > Speaker D>I love the pause you do before every name you pronounce because you're thinking about it. Yes, I like that.
• 9:49
  > Speaker B>He wants to do it right.
• 9:50
  > Speaker D>He wants to do it right.
• 9:52
  > Speaker C>I told you I could probably not mispronounce too many of these names in this one. Yeah, I like it. So the color of this one is really light. It's a straw color. Just like straw. Right off the field you get that kind of color.
• 10:04
  > Speaker C>Light straw color to it. On the nose you get a lot of fruits.
• 10:10
  > Speaker C>Um, I'm just getting like a little fruit bomb. I get some cherries, I get some peaches.
• 10:17
  > Speaker C>Um, getting a little bit of a melon on it. It's nice. It's just light and refreshing. Kind of on your nose there.
• 10:27
  > Speaker B>It's very sunshiny. Yeah.
• 10:29
  > Speaker C>On the palate, for me, it's a very forward palate. Reminded, uh, me of like a mexican chocolate with, uh, black pepper and raspberries.
• 10:39
  > Speaker D>I think that came after the water, though.
• 10:41
  > Speaker C>Yeah, well, no, that came before the water. Before the water, yeah.
• 10:44
  > Speaker C>But you need to add a little bit of water to this and it really kind of expands the mouthfeel to it because it was very front forward early on. And then when you added a couple of drops of water, it just really smoothed it all out.
• 10:57
  > Speaker C>Um, it was more covering your whole entire palette. After that, it needed a couple of drops of water. Uh, finish.
• 11:06
  > Speaker C>I kind of think the finish was a little bit short for me, and that was the only kind of downside I had to it. What do you think, deharm?
• 11:13
  > Speaker D>I agree with you, um, pretty much around the board. I mean, the thing to me at first is light smoke.
• 11:20
  > Speaker D>I get that right away. And the candied fruit comes out underneath. Um, you mentioned cherries, like they're white cherries. They're not like those dark red cherries. These are white cherries, like, uh, those Washington state ones.
• 11:30
  > Speaker D>And then I got, um.
• 11:33
  > Speaker B>Well, it's Washington state, I'm pretty sure.
• 11:35
  > Speaker D>Apples and pears, whatever the latest, apples.
• 11:39
  > Speaker B>Pears, unlike you, we don't see color.
• 11:42
  > Speaker D>There's a little bit of cake batter, but cocoa is just a hint. And then when you taste it, um, I found it was astringent, like right. At first without any water, a little astringent, a little bit high in alcohol. Then, uh, it was juicy fruit. And then the pepper came out. We put water in it and exploded with cocoa.
• 12:01
  > Speaker B>Boom, just explode.
• 12:03
  > Speaker D>For me, the water really brought the cocoa before, because before I wasn't appreciating the chocolate as much as you did because it was just too astringent on my palate.
• 12:12
  > Speaker C>Front forward. To me, before we had the water, it was like nothing into the middle, in the back of the palate, and I needed the water.
• 12:19
  > Speaker D>And then just like, water made it oilier, made the coat, the whole palate.
• 12:25
  > Speaker C>Uh, just a couple drops of water, uh, nothing.
• 12:29
  > Speaker D>Chocolate raisins. And it was like, kind of chewy. It was really nice.
• 12:34
  > Speaker D>I enjoyed this, Justin.
• 12:36
  > Speaker E>So for me, it was like I was in the kitchen right after someone cleaned it with fabuloso. And then I'm drinking gheeardelli hot chocolate, and then I had some raisin brand. But I really liked it. I liked it a lot.
• 12:57
  > Speaker C>Why drink the whiskey when you can just have a fabulous.
• 13:02
  > Speaker E>Sometimes I can't be in my kitchen.
• 13:04
  > Speaker B>First off, it's fabulous, and second off, it's purple.
• 13:07
  > Speaker E>Yeah, I'm not putting it down.
• 13:09
  > Speaker D>I think it was very good. Do they get fabulosa in other states?
• 13:13
  > Speaker B>Well, I'm sure they do, but I mean, down here we have it because it's such a big latin population.
• 13:19
  > Speaker E>Guy who cleans my house from Uruguay. So explains it.
• 13:24
  > Speaker B>That explains it. Well, we'll be back with fabuloso.
• 13:28
  > Speaker B>Hey, and we're back and we're discussing, uh, blend number one from oren blended scotch whiskey. Um, Justin was just rambling about cleaning products, so, um, we're just going to pretend we didn't hear any of really, this one on the nose. For me, it's just bright. You know what it reminds me of? That brightness, like when we did Nika days. Remember that? It was like sunshine in a glass.
• 13:53
  > Speaker D>Nika days was totally sunshine in a glass, but it was more apple and pear. Yeah, but this is the same thing.
• 13:58
  > Speaker B>It's very bright on the nose. Um, very sunshiny.
• 14:02
  > Speaker D>It's still there. Yeah, you're right. You're absolutely right.
• 14:04
  > Speaker B>Very bright, very welcoming on the nose. Um, and this is one, and we preach this on the show all the time. Folks have water around when you're drinking whiskey.
• 14:14
  > Speaker B>A lot of whiskey benefits from water. Some, it doesn't make any difference. A very small amount, it will wash out, but try it.
• 14:23
  > Speaker B>Definitely try it. And on this one, when I tasted it, I'm like, this is pretty good whiskey. But once I put that water in, it turned into basically abwilly to, uh, the mexican grandmother hot chocolate. I mean, it was fantastic.
• 14:37
  > Speaker D>The fruit is still there. It's not just all chocolate. We keep emphasizing the chocolate, but I still get the fruit. I think this is a whiskey you.
• 14:43
  > Speaker B>Would put on the front. The fruit's in the front, but the whole back palate is the chocolate.
• 14:46
  > Speaker D>This is a whiskey you would put on the rocks and it would stand up to those rocks. It'd be really great.
• 14:51
  > Speaker B>Yeah, I mean, overall a fantastic whiskey.
• 14:53
  > Speaker B>And Jim Murray's the blender. I mean, yeah, the guy knows what he's trust. If there's anybody's palate in the whiskey industry that I trust, I trust his. So we're going to be rating the orin blended scotch whiskey blend number one. A well deserved four sips classified.
• 15:12
  > Speaker B>So that's going to take us to our next whiskey and we're going to have harm tell us about that one.
• 15:16
  > Speaker D>Okay, thank you, Bob.
• 15:17
  > Speaker D>Oren blended Scotch whiskey blend number two is 50% ABV 100 proof. Blend number two distinguishes itself with the addition of sherried cask components. The blend consists of a 21 year old single grain, a 34 year old single grain, an 18 year old old Putney, two different casks of twelve year old Ardmore, twelve year old Milton Duff and 13 year old Thomas Volman. Uh, the 24 year old Glenn Grant and twelve year old spaceide malt with 16 year old Orkney whiskeys. Now they say Orkney whiskeys. There's only two distilleries on Orkney, Highland park and Scapa. Scapa.
• 15:53
  > Speaker D>Because who owns Highland park? I'm guessing this is Scapa, right? Or no, that'll be Highland park. Right, it'll be Highland Park. I think they're not naming them.
• 16:01
  > Speaker E>Tastes like Highland park.
• 16:02
  > Speaker D>Yeah, it tastes like. Yeah, scapa they would name because Scapa doesn't care, but Highland park, familiar pay.
• 16:09
  > Speaker D>Highland park would make you pay anyway.
• 16:11
  > Speaker D>So I'm guessing that it's a beautiful reddish gold. Actually, the color has changed back to the water I've had in this glass of city here. The redness has gone out.
• 16:20
  > Speaker D>It's back to straw. Um, the nose sweet, just sweet. And nondestripped fruits. And then a little grassy.
• 16:31
  > Speaker D>Then I get very simple, uh, soft smoke. But, um, it's like a whisper, just a whisper of smoke.
• 16:42
  > Speaker D>And then some beautiful vanilla, um, and a little bit of cinnamon coming out on the palate, it was all melon, honeydew melon and red pepper. Let's see, try it again.
• 16:56
  > Speaker D>Hasn't m changed much. But what happened was we did add water to this whiskey, increased the melon quite a bit and the red pepper went to white pepper.
• 17:04
  > Speaker D>It's more mellow.
• 17:06
  > Speaker D>Um, my problem was the finish is a little od or it was a little odd the first time I tasted and it ended a little bitter. That bitterness has gone away with air, but it didn't bring out the sherry that I was expecting. Bob, did you get that sherry?
• 17:24
  > Speaker B>I get a little bit more of it on the nose. Not so much on the palate but.
• 17:28
  > Speaker D>Um, expect candied fruit from sherry. I don't get it.
• 17:31
  > Speaker B>Here's the thing, I don't think he was shooting for a sherry bomb.
• 17:34
  > Speaker D>No.
• 17:34
  > Speaker B>I think he was just shooting for that hint. And if that's what he was shooting for, I think he nailed it. It's got a beautiful, the grassiness, that.
• 17:44
  > Speaker D>Sweetness, that could be any highland. I don't get the sherry.
• 17:49
  > Speaker B>It's got a pretty, pretty nose. A little bit of vanilla on it. Just that sweet, sweet candied fruit.
• 17:56
  > Speaker D>But on the mean it doesn't have to be in the nose. Sherry can be on the palate.
• 18:01
  > Speaker C>Mhm.
• 18:03
  > Speaker B>But on the palate it's that beautiful melon, that honeydew, little bit of cantaloupe for me.
• 18:09
  > Speaker B>Um, but with the water, that pepper, the white pepper really comes out. That creaminess that you get from white pepper that you don't get with black pepper. Red pepper.
• 18:17
  > Speaker D>Yeah. It doesn't prickle.
• 18:18
  > Speaker B>Yeah. It's always got that sort of coating mouth feel on white pepper. And that's what you're getting on this. It's a lovely whiskey.
• 18:26
  > Speaker C>Absolutely lovely.
• 18:27
  > Speaker D>Nothing you've said to me says sherry. What do you say? Yeah.
• 18:31
  > Speaker C>So on the nose I kind of felt like I was like hanging out in a grass field over in know, overlooking the coast, fields of Heather. Yeah.
• 18:40
  > Speaker B>And somewhere there, like Julie Andrews dancing in a field.
• 18:44
  > Speaker D>Heather was this girl I knew in uh.
• 18:47
  > Speaker C>And she still doesn't. And every once in a while you just get, every once in a while you just get this light whiff of smoke that just kind of like passes by that somebody's got a campfire going around.
• 18:58
  > Speaker C>But it's not like it's so light.
• 19:00
  > Speaker B>That whisper, it's like the hint on your clothes after being near a fire.
• 19:07
  > Speaker C>Yeah, you nailed it. On the palate, lovely. I have fruit snack of honeydew with white. It's just you nailed it, right?
• 19:14
  > Speaker E>So, Justin, so when I first started nosing this, I got, like, marshmallow and oak and white pepper. And then after about an hour, I got a lot of lemon pledge on the nose.
• 19:27
  > Speaker D>What are you talking about?
• 19:29
  > Speaker B>What I got.
• 19:30
  > Speaker C>This guy is sniffing fabuloso.
• 19:33
  > Speaker B>He's on a cleaning product.
• 19:36
  > Speaker D>Damn it, Justin, I want to agree with you.
• 19:40
  > Speaker A>Why?
• 19:41
  > Speaker E>I just call him the way I see him, even if it sounds ridiculous. It's what I.
• 19:46
  > Speaker D>There's a little lemon pledge on the nose.
• 19:49
  > Speaker E>Yeah. I didn't get it in the beginning, but now I'm getting it. And on the palate I got, like, marzipan and raisins.
• 19:57
  > Speaker D>See, uh, the raisin is a sherry note, but I still don't get it. You taste it? Yeah, I don't get it.
• 20:02
  > Speaker E>Yeah. But on the finish, it was Woody.
• 20:05
  > Speaker C>Just a little bit.
• 20:06
  > Speaker E>But then the wood went away after an hour.
• 20:10
  > Speaker D>Now it was too woody. Earlier it was too woody, but it was woody.
• 20:15
  > Speaker E>And now it's just like a normal scotch finish. Like malt.
• 20:20
  > Speaker B>The raisiny bit. I get in. I mean, if you get it and swirl it around your mouth and get it on the tip of the tongue.
• 20:24
  > Speaker C>All right.
• 20:26
  > Speaker D>We could have used more sherry if you were going for a sherry bomb.
• 20:29
  > Speaker E>I know you all think I spent too much time with cleaning and that's the thing.
• 20:31
  > Speaker E>Maybe it's true.
• 20:32
  > Speaker B>I don't think he was going for a sherry bomb.
• 20:34
  > Speaker D>I think you like to follow your uruguayan cleaning man.
• 20:37
  > Speaker E>Yeah, he's very nice.
• 20:39
  > Speaker D>You're probably pretty creepy, Justin. You're probably pretty creepy.
• 20:42
  > Speaker B>Is it Aguador Spartacus? I'm just saying.
• 20:44
  > Speaker E>He loved my dog. I love my dog. It's all good.
• 20:47
  > Speaker D>We got a rating. We need to get away from justice cleaning products.
• 20:51
  > Speaker B>So we're going to rate.
• 20:54
  > Speaker B>We're going to rate the Oren blended scotch whiskey blend number two, an extremely well deserved four sips.
• 21:00
  > Speaker B>That's classified. Again, I didn't expect any less. It's Jim Murray.
• 21:05
  > Speaker E>Yeah, they're both great.
• 21:06
  > Speaker D>I think you're being a little generous on this one, but that's me.
• 21:08
  > Speaker B>If you see it, grab. Yeah, well, that takes us on to our next whiskeys.
• 21:13
  > Speaker B>So we're going to have Justin tell us a little bit about them.
• 21:16
  > Speaker E>So we're going to talk about seven seals. It's a brand of whiskey from Switzerland. Ooh, I love Switzerland.
• 21:24
  > Speaker E>Using three year triple distilled, single malt sourced from the Langatoon distillery in Arawangan, Switzerland. Seven seals further finishes the whiskey using their patented Stockhausen method before bottling.
• 21:40
  > Speaker E>This process, created by Dr. Dolph Stockhausen, is a process whereby the whiskey is exposed to more surface area of specially treated wood. The wood is not charged, but it is exposed to much lower temperature to efficiently bring out the wood sugars, vanillin, and other chemical compounds contained in the wood. The whiskey is non chill filtered and has no color added.
• 22:08
  > Speaker E>So on the nose, I think there might have been something wrong with this one.
• 22:13
  > Speaker B>What is it?
• 22:14
  > Speaker E>Um, I got rotting onion. What is sulfur and potpourri? Seven seals, portwood finish, single malt whiskey, 46% alcohol by volume, or 92 proof. And on the nose, I got rotting onion, sulfur potpourri on the palate, absinthe and port. And on the finish, it was weird. What did you think, Harmeet?
• 22:40
  > Speaker D>Well, I can't fault you for any of those notes, actually, Justin, which is weird, but you have not described a cleaning product that has this color. Yeah, it's a reddish gold. I don't have any cleaning products to give you.
• 22:53
  > Speaker D>Uh, looks like pine salt.
• 22:58
  > Speaker B>Everything is a cleaning product.
• 23:01
  > Speaker D>Justin uses, uh, the cheaper cleaning products. And, of course, Brent.
• 23:07
  > Speaker D>Brent used the nice name brand pine.
• 23:09
  > Speaker E>Pine saw. Doesn't have an o on.
• 23:10
  > Speaker B>It's just pine salt.
• 23:12
  > Speaker D>It's the color of pine salt. But anyway.
• 23:16
  > Speaker B>The nose, Justin's comes from.
• 23:20
  > Speaker D>Like, there's a hint of peat smoke. There's a dollar.
• 23:23
  > Speaker B>What do you want?
• 23:24
  > Speaker D>It's there. But what I got was sulfury apricot, because they use sulfur to preserve dried fruits, which is normal. And it's used to produce sherry, carrots.
• 23:33
  > Speaker D>But this whole process, they're talking about this, uh, dolph stalking I was in this process.
• 23:39
  > Speaker D>There shouldn't be any sulfur coming out. But this is kind of weird. I know there's something wrong with this barrel.
• 23:45
  > Speaker D>Um, I got, you said like onion. Like rotting onion. And sulfury for sulfury fruit. And the palate to me was ginger and rubber bands.
• 23:54
  > Speaker E>Yeah. Like freshly stretched ginger on the finish.
• 23:57
  > Speaker D>It should not be that way. Yeah, there was something wrong with this. I added water to it, and it brought out bitter oak and more rubber bands.
• 24:06
  > Speaker D>And then as this sat in the glass, it kept coming back to it because it's on the edge of being really nice, but it's weird.
• 24:15
  > Speaker D>I've not mentioned a nice, tasty note, but before we get waves of caramel, you get waves of sweet, candied, uh, fruit. You get waves of baking. Um, bread, you get waves of sweet. Like panatone. Right. But then it goes away, and comes back to rubber bands. There's something off with this.
• 24:34
  > Speaker D>Brent, what do you think?
• 24:35
  > Speaker C>Yeah, I mean, on the nose, I do get some peaches, some apricots, and I get that with a little bit of hint of sulfur and stuff. But, yeah, that rubber band note that you mentioned just keeps coming back. And the same thing with the palate. I got peach.
• 24:50
  > Speaker D>At least the onion didn't get worse.
• 24:52
  > Speaker C>No, I didn't look at the onion so much, but I got peach and honey and light pepper and a little bit of gingerbread there. But you would think that all those notes that you would say, like, oh, that's a great note. But then you have a, uh, rubber band note that bitter that just kind of takes away from those pleasant notes. So it's a mixed, uh, boat for me. Uh, not really my style. But I mean, uh, somebody's going to enjoy this.
• 25:22
  > Speaker D>Somebody might like it. Bob, would that be somebody be you?
• 25:27
  > Speaker B>Uh, not particularly, no.
• 25:29
  > Speaker B>Um, I mean, here's the thing.
• 25:32
  > Speaker B>God knows we've had better and we've had worse. Um, I'm just thinking there was something. Maybe they had a bad barrel in this batch, because I pick up on the sulfur, definitely there's a sulfurous thing. And that's where you're getting sort of that onion thing. Um, because that's hydrogen sulfide. It's the hydrogen sulfide and the onions that make your eyes peel.
• 26:00
  > Speaker D>And all the sulfuric acid here makes your eyes burn.
• 26:02
  > Speaker B>Yeah.
• 26:05
  > Speaker B>And I'm with harm. It's like, if you try and smell through that, there's actually some beautiful stuff, really good stuff in here. So I'm just wondering if this was a bad bottle or a bad batch. Um, because there's something definitely different. Um, but underneath, underneath, I'm not a good different. No.
• 26:28
  > Speaker D>I'm sorry.
• 26:28
  > Speaker E>No.
• 26:30
  > Speaker B>Um, again, I've had far worse. Um, but judging it on its merits, for what we have, um, it's two sips.
• 26:46
  > Speaker D>Well, isn't that nice?
• 26:48
  > Speaker B>And I think the reason that all of us are thinking that there's something wrong with this one is because we have two more from them, which are perfectly fine.
• 26:58
  > Speaker B>So, um, our next whiskey is from seven seals. And it's the portwood, or it's the, uh, sherrywood finish. Single malt whiskey. It's 46% abv, 92 proof.
• 27:10
  > Speaker B>Um, it's got a really pretty nose. It's reddish gold. Yeah.
• 27:18
  > Speaker B>There's definitely a reddish tint there.
• 27:22
  > Speaker B>But there's a nice sweetness to it.
• 27:25
  > Speaker B>I get a little bit of the raisiny on it.
• 27:29
  > Speaker B>There's some toffee notes in it.
• 27:32
  > Speaker D>Burnt toffee.
• 27:33
  > Speaker B>Yeah. And there's a nuttiness.
• 27:35
  > Speaker B>Um, I don't know if it's almonds, but there's a nutties tip of the nose. And then on the palate.
• 27:49
  > Speaker B>On the palate, there's a chocolateiness there, almost like, uh, a milk chocolate and a little bit of dutch cocoa. A little bit of that bitterness from the dutch cocoa.
• 28:00
  > Speaker B>Yeah, perfectly fine.
• 28:03
  > Speaker B>What do you think, Justin?
• 28:05
  > Speaker E>So this kind of reminded me of what was under all the weird notes in the last one.
• 28:11
  > Speaker D>Yeah.
• 28:13
  > Speaker E>Without the peat, without the off putting stuff, like the added peat to the underlying one from the other one would be like this. I got like five spice and port.
• 28:26
  > Speaker B>Oh, yeah, there's definitely a five spice there.
• 28:29
  > Speaker B>On the finish?
• 28:30
  > Speaker E>Yeah, on the palate I got the five spice came through. Um, on the finish, it was started out sweet.
• 28:39
  > Speaker E>And now that it's been open an hour, it's more spice. Like, uh, the umami from a good ramen or something.
• 28:47
  > Speaker E>What'd you think, Bob?
• 28:48
  > Speaker B>Well, I'm the one who started it, so go to somebody else.
• 28:50
  > Speaker E>What'd you think, Brad?
• 28:52
  > Speaker D>Justin's been drinking.
• 28:53
  > Speaker E>I've been drinking.
• 28:58
  > Speaker B>Thing. Once in a while, something comes out of the boy. That five spice is definitely there, and he's absolutely right. There is sort of an umami in there.
• 29:05
  > Speaker D>Chinese five spice. I get that. Um, I'm getting star anise and nutmeg and whatever the ropes they put in their stuff.
• 29:13
  > Speaker C>Yeah. The one thing I'm learning with this, with the seven seals is that it's not my know, I'm not the scotch drinker everybody knows.
• 29:22
  > Speaker C>You know, there's a lot of scotches I do like, but this is not one of them that there's a few you like.
• 29:28
  > Speaker B>Yeah.
• 29:29
  > Speaker E>If you're going to come over to Brent's house hoping for seven seals, there isn't any there.
• 29:33
  > Speaker D>And there's no scotches out there.
• 29:35
  > Speaker B>There's no ardbeg, there's no wagavo.
• 29:41
  > Speaker C>There might be a few hundred bottles of, uh, whiskey and not a single scotch.
• 29:45
  > Speaker D>Go ahead.
• 29:45
  > Speaker C>But yeah, um, I got some of those notes that you guys got. And on the palate I got the dried cocoa, like a dried cocoa to it. And, um, it just wasn't for me.
• 29:59
  > Speaker C>I don't know how to describe it, but, uh.
• 30:03
  > Speaker D>It's not your palate.
• 30:04
  > Speaker C>Yeah, exactly.
• 30:06
  > Speaker E>So you have not one scotch in your house. No McAllen, no Glenn, no one gifts neighbor. I have a pinch ot c. There you go. I knew there was one.
• 30:15
  > Speaker D>Thought you would have given that away by now.
• 30:18
  > Speaker C>It's been there for 15 years.
• 30:20
  > Speaker D>Nice. Well, it's already 15 years on the bottle before it got to you.
• 30:23
  > Speaker B>What would you think? Arm.
• 30:25
  > Speaker D>Uh, this is what Justin said.
• 30:28
  > Speaker D>Um, this is the stuff that was underlying the previous one, the faults, you know, I get the gingerbread, I get burnt toffee. Um, I get almonds, lots of almonds. Not quite marzipan, like. More roasted almonds. Uh, he said, um, five spice, and I think he's right there. Lots, um, of chocolate on the palate, on the finish, a little bit of orange peel, which you guys didn't mention at all. Raisin and nutmeg.
• 30:53
  > Speaker D>I got that on the finish. The water brought a drop of water or two, increased the fruit, and brought down the spice, which I'd liked.
• 31:03
  > Speaker B>If you take a little whiskey, take a little, swirl it around, let it sit on the tongue for a minute.
• 31:08
  > Speaker D>Nothing wrong with it, and then swallow.
• 31:09
  > Speaker B>And that's where I get that umami? Yeah, I get the umami on the back palate.
• 31:14
  > Speaker D>Umami.
• 31:14
  > Speaker B>Yeah. This one's solid.
• 31:18
  > Speaker D>We know they can make whiskey.
• 31:19
  > Speaker B>Yeah. It's almost unfair rating the first one because there's something wrong with that. There's something wrong. Um, this one is because this one's solid. So we're going to be rating the seven seals sherry, wood finish, single malt whiskey. Well deserved. Three sips. Interesting.
• 31:37
  > Speaker B>So that takes us to our next whiskey from seven seals, and we're going to have Brent tell us about that, uh, one.
• 31:43
  > Speaker D>Oh, you know, what do they mean, seven seals? Like from the revelations, the apocalypse?
• 31:48
  > Speaker B>That I couldn't tell you.
• 31:49
  > Speaker D>The Swiss are making whiskey. The apocalypse is.
• 31:54
  > Speaker D>Yeah, I think the apocalypse is nigh.
• 31:57
  > Speaker D>Seven seals of swiss whiskey.
• 32:00
  > Speaker B>Take it away.
• 32:01
  > Speaker C>So we have, uh, seven seals, peeded portwood finish, single malt whiskey. It's a 46% ABV, 92 proof.
• 32:09
  > Speaker B>So it's malt whiskey and peted.
• 32:13
  > Speaker B>Nothing for Brent.
• 32:14
  > Speaker D>Every one of these whiskeys is 46% ABV, 92 proof. Is a good sweet spot. You don't have to chill filter. It's perfect.
• 32:22
  > Speaker C>Well, uh, we'll be back. I'll tell you about this after the break.
• 32:26
  > Speaker B>Hey, and Brent's going to tell us about our last whiskey from seven seals, so tell us about it.
• 32:31
  > Speaker C>Yeah, this is the seven seals peded portwood, finished, single malt whiskey, 46% ABv, 92 proof on the nose. Well, the color is, like, a little darker straw color.
• 32:42
  > Speaker C>So like, a little bit of reddishness to it.
• 32:44
  > Speaker C>Um, uh, on the nose, I get a light peded smoke on the whole nose. It just kind of in a little bat. Little. If you go underneath there, you get some, uh, that five spice that he mentioned in the other one. I didn't get it in the other one, but I got it on this one. And a little bit of honey, but you have to kind of fight through that. Um, and then on the palate, um, it's just, ah, m.
• 33:17
  > Speaker C>Yeah, I tried it again.
• 33:20
  > Speaker C>Um, it's malt whiskey.
• 33:23
  > Speaker B>And there's Pete. We know it's not for you.
• 33:25
  > Speaker C>Yeah. The best way I can describe it is like licking a flat tire after, uh, you're driving on the highway and you get your flat tire and you lick that.
• 33:34
  > Speaker E>Is there a video.
• 33:37
  > Speaker D>Now? The smell of burnt rubber or burning or hot rubber.
• 33:41
  > Speaker C>But it's not like, uh, overpowering. It's like super overpowering, Pete.
• 33:46
  > Speaker C>It's like just on that edge where, um.
• 33:49
  > Speaker C>It's not for me.
• 33:52
  > Speaker B>Let's have arm.
• 33:53
  > Speaker D>All right.
• 33:53
  > Speaker B>Point counterpart.
• 33:54
  > Speaker D>Beautiful red gold. The peat smoke is there. It's a woody peat. It's not an eye dining peat. I got dried peaches, like you said, pears and raisins. The five spices spot on. The palate's oily. It's a sweet peat. And the finish is long. I enjoyed it. The water brought out more spice. And the palate was all right. It just wasn't great, but it was good. Justin?
• 34:19
  > Speaker E>Um, it was a fruitcake. And then the SAP from a burning Christmas tree in the fire pit.
• 34:24
  > Speaker E>What'd you think, buff?
• 34:26
  > Speaker B>I thought this was the best of. Well, the two that we know are okay. I mean, I'm with harm. I thought this one was perfectly fine. I think it's got a nice smoke to it. It's not.
• 34:38
  > Speaker D>I could not tell it wasn't from Scotland.
• 34:40
  > Speaker B>No, absolutely not.
• 34:41
  > Speaker D>You brought me this instead of scotch? I said scotch.
• 34:43
  > Speaker B>Yeah, absolutely. Well, we're going to rate the seven seals. Uh, peded portwood finish.
• 34:49
  > Speaker B>Uh, well deserved. Three sips. Interesting.
• 34:53
  > Speaker B>So that takes us to our next whiskey. We're going to have harm tell us about that one.
• 34:57
  > Speaker C>Oh, thank you, Bob.
• 34:58
  > Speaker D>I'm the indian and we didn't pick.
• 35:00
  > Speaker B>Him because of it. He just was the next guy.
• 35:04
  > Speaker D>It was random, but indian whiskey.
• 35:07
  > Speaker D>So. Sungum world malt whiskey, 43% ABV or 86 proof. The Rampur distillery was established in 1943 in northern part of India in the foothills of the Himalayas. Which is all Bs because it's not that far north. But, uh, anyway, they have four sons. They've made a bunch of different whiskeys, and I'm going to edit all this because Bob wrote way too much. And, uh, they've been making whiskey in aging malt for 25 years, and they were finally ready to release their own indian whiskey, single malt. So in 2016, they released a Rampur brand in indian whiskeys in Las Vegas.
• 35:40
  > Speaker B>Which we've done on the show and is very good.
• 35:43
  > Speaker D>Excellent yet, but I need it. The newest brand from Rampur is their sungum world malt whiskey. Sangam derives from the Hindi word meaning confluence, with the merging of two rivers. So this is bigger than their parts, where there will be synergy, but this means confluence. So sangam world malt combines indian single malt variety with different malt whiskeys sourced from all over Europe, the new world, and the new world, which have been combined by the master blender, uh, anoop bark. So anup did a really great job. This is an old gold on the nose, on the eye, and the nose is all about tropical fruit.
• 36:24
  > Speaker D>I mean, I'm getting honey and flowers and caramel, jolly ranch or apple, pears. Little bit of rose petal comes back in the middle. I got white flowers at first. Vanilla, nutmeg, a whisper of peat. If you take your nose farther away from the glass that you get the peat, it's crazy. I could smell this whiskey forever.
• 36:49
  > Speaker C>Huge nose.
• 36:50
  > Speaker D>Um, Brent, what do you think? This is amazing, right?
• 36:53
  > Speaker C>No, the noses go on and on and on about the nose because I don't know that, uh, there's a scotch out there, whiskey out there like this, that has a nose like this.
• 37:02
  > Speaker D>There's a couple, but they're so far and few between.
• 37:05
  > Speaker D>Yeah, and the palate, it's creamy and fruity. The peat is so.
• 37:11
  > Speaker D>Hint. Uh, Brent said there was a hint of salt, which I didn't get until I added the water.
• 37:15
  > Speaker C>Don't add water to this.
• 37:17
  > Speaker D>No. All right.
• 37:18
  > Speaker C>This one's do not.
• 37:20
  > Speaker D>This is one of the weird categories in India, they'd add a lot of water. So that's what I did. A hint of water made it too salty. A lot of water. Like, let's say you did a highball, made it perfectly.
• 37:30
  > Speaker B>A balance of fruit, salt. This would be the bomb in a highball.
• 37:34
  > Speaker D>I loved it.
• 37:36
  > Speaker B>I myself prefer just to drink it right out of the bottle with a highball, but that's just me. But, yeah, the nose on this thing is off the chain.
• 37:45
  > Speaker D>Absolutely. Um, smell it all day long.
• 37:47
  > Speaker B>It's like a bowl of tropical fruit. I mean, you can't name all the fruit that you get in this, and it's just right in your face. I mean, it's just huge. And I'm with harm. This is one of those I could just smell. I don't even have to drink, but.
• 38:02
  > Speaker C>Never have to drink this one.
• 38:04
  > Speaker D>You have to drink it still. It tastes amazing. You don't have to, but it's got.
• 38:07
  > Speaker B>This beautiful creaminess to it.
• 38:08
  > Speaker C>Good.
• 38:09
  > Speaker B>It coats the tongue. It's very creamy.
• 38:12
  > Speaker B>Um, the tropical fruit comes forward, and without water, that just slight hint of saltiness just offsets the sweetness of the fruit just perfectly. It's a southern thing, putting a little salt on your watermelon.
• 38:25
  > Speaker D>It's an indian thing. Salt and pepper. Yeah.
• 38:28
  > Speaker B>And, um, there's a little bit of oak. There's a little bit of vanilla in this.
• 38:33
  > Speaker B>Again, I expected no less from the guys who make Rampur. We've had several of theirs on the show over the years. Um, I think we were one of the first radio, uh, shows to actually do them.
• 38:44
  > Speaker B>And everything we've got from so far has been fantastic.
• 38:47
  > Speaker B>And this is just as good.
• 38:49
  > Speaker D>He has poured out some great single malts.
• 38:51
  > Speaker C>Yeah, see, now this is one that I could drink versus the other three I just had that. I wouldn't. So I would drink this one in the house. I would smell it all day is.
• 38:59
  > Speaker B>What I really would do.
• 39:00
  > Speaker D>Justin. Yeah.
• 39:02
  > Speaker E>So I got vanilla, dried prunes, fresh moon grass, and those little, uh, adobe pinon bricks that when you burn, they're done. The pinion wood shaving.
• 39:13
  > Speaker D>I have no idea what you're talking about.
• 39:14
  > Speaker B>Is that what the PDF is in PDF?
• 39:16
  > Speaker E>Pinion.
• 39:17
  > Speaker B>Okay. Yes, you said adobe.
• 39:19
  > Speaker E>And then on the palate, I got a basket of fruits, pepper, honey, slight whisper of peat.
• 39:30
  > Speaker E>The end, it's just, um, really sweet and mild.
• 39:34
  > Speaker E>It starts off amazing on the nose. It's good on the palate, and then it's kind of a whisper finish.
• 39:40
  > Speaker B>But I enjoyed it.
• 39:41
  > Speaker D>Freaking love it.
• 39:41
  > Speaker B>Well, we're going to be giving the sangam. Um, not giving sangam.
• 39:45
  > Speaker C>They earned it.
• 39:46
  > Speaker B>The sangam world malt whiskey. A well deserved four sips.
• 39:50
  > Speaker D>It deserves higher. You guys are.
• 39:52
  > Speaker B>I was with you on higher, but they whipped them sangham style.
• 39:57
  > Speaker D>We've got some non.
• 39:58
  > Speaker B>It's an average. I drink scotch. So, Justin, tell us about scotch from you. Tell us about our next whiskey, Justin.
• 40:05
  > Speaker E>So our next whiskey is kavalan vinho barique vino. An unholy alliance.
• 40:13
  > Speaker D>I am very aroused.
• 40:17
  > Speaker E>And it's from barrel, really long, number 59.4, alcohol by volume. Or 118.8 proof.
• 40:26
  > Speaker D>This is a single barrel called Unholy alliance. It has a barrel number and you didn't give the number. That's fine.
• 40:31
  > Speaker C>Go ahead.
• 40:31
  > Speaker E>Yeah, it's really long. Kavalon's soloist, Dino barique, is aged in american oak red and white wine casks that have been processed using the STR process.
• 40:43
  > Speaker C>What's the, uh, STR process?
• 40:45
  > Speaker E>The STR process was developed by the late Dr.
• 40:48
  > Speaker E>Jim Swan for Kavalon in 2006.
• 40:51
  > Speaker E>The used wine barrels are shaved, toasted and recharged, which removes the acidity typically associated with wine cask maturation. For 2023, Kavalan only released twelve single cask, cast strength barrels of vino barique in the US for 2023. This particular barrel, called an unholy alliance, was a seven year old barrel that was released in Massachusetts. So the color was a nice, rich brown.
• 41:21
  > Speaker D>It's mahogany, baby.
• 41:22
  > Speaker E>Uh, mahogany. Sure.
• 41:24
  > Speaker B>Dark.
• 41:24
  > Speaker C>Dark like your soul.
• 41:25
  > Speaker B>Dark like your soul.
• 41:27
  > Speaker E>On the nose. I got vanilla, then a note of cab. A note of chardonnay on the palate. It was powerful, vibrant, fruity, Woody on the finish. It was sweet. It fades off to an amazing wood. What did you think, Harmie?
• 41:46
  > Speaker D>Um, I didn't get the chardonnay as much as for the cabernet notes, I got cassis and chocolate. I got honey roasted nuts, raisin, cinnamon and cedar. And I did mention butter. So that could be your chardonnay note there at the end. Uh, there wasn't any tropical fruit or mango or citrus that much there for me. But more red wine notes for me came out. Uh, the palate was a little bit astringent with heavy tannin with great grip and intense flavor. I added water, and then the water browed even more of the, uh, spice. The astringency went down, the fruit came up. It's super complex.
• 42:24
  > Speaker D>Long finish with dark chocolate. I freaking love this whiskey, too.
• 42:28
  > Speaker C>Yeah, this is, uh, like a great wine meets a great whiskey. And they work so well together that it's like, uh. Am I drinking a wine that's a whiskey or a whiskey that's a wine? And the heat on it, it's 118, but it really comes.
• 42:46
  > Speaker D>I couldn't even tell it was 118. Not at all.
• 42:48
  > Speaker C>Right. Uh, I thoroughly enjoyed this.
• 42:54
  > Speaker C>This is one. If somebody made me drink it, I would m. If somebody bought him a bottle.
• 43:02
  > Speaker D>Bob?
• 43:02
  > Speaker B>Um, I'm sitting here drinking it, and I'm just having flashbacks to that trip that I made to.
• 43:11
  > Speaker B>It's just. It's everything that Jim Swan created in one glass. The color on this, honestly, you could just look at it and be.
• 43:23
  > Speaker C>Bottle. That's the darkest thing we got in the dark.
• 43:26
  > Speaker B>But if there's a ruby on the edge of it, it's so pretty.
• 43:31
  > Speaker C>The nose on it, it's darker than arm.
• 43:34
  > Speaker B>Yeah. It's one of those whiskeys where, uh, it's just like, I don't even need to drink it. I'm going to, but I don't need to. This one, I just need to smell.
• 43:44
  > Speaker D>It is darker than color.
• 43:46
  > Speaker E>Test. Huge.
• 43:48
  > Speaker C>I mean, I think the nose on the previous one was bigger, but this is a nice.
• 43:53
  > Speaker B>It's so well done.
• 43:56
  > Speaker D>I think I like the sungum m nose better, but they're both fantastic.
• 44:00
  > Speaker B>Well, different.
• 44:01
  > Speaker C>They're completely different than each.
• 44:04
  > Speaker B>And because we have a good relationship with the folks at Kavalon, uh, we've been lucky to have tasted quite a good relationship.
• 44:12
  > Speaker D>Would mean they'd fly me there, too. Not just you.
• 44:14
  > Speaker B>No, they met.
• 44:15
  > Speaker D>We have an okay relationship.
• 44:16
  > Speaker B>They met you. That's why you're not there.
• 44:19
  > Speaker B>But I've had probably at least half a dozen different releases of vino barique.
• 44:26
  > Speaker D>I freaking love Vino barique.
• 44:28
  > Speaker B>And this is one of the best I think I've ever had.
• 44:31
  > Speaker D>A few years ago, it was world's best whiskey.
• 44:33
  > Speaker B>Uh, yeah. Well, the original vino barique was the one that put them on the map. Yeah, that's the one. In 2017, I think it was 16.
• 44:42
  > Speaker D>Or 716, I believe.
• 44:44
  > Speaker B>Let's see.
• 44:46
  > Speaker D>It doesn't matter.
• 44:47
  > Speaker D>Come on, we got another whiskey to go.
• 44:48
  > Speaker B>That's the one that made them. That's the one that made them. That was world whiskey of the year.
• 44:54
  > Speaker B>This one is just off the chain. Amazing.
• 44:57
  > Speaker B>So what more can you say? The Kavalan Vino barique and unholy alliance.
• 45:03
  > Speaker B>Well deserved. Five sips. Oh, my goodness.
• 45:06
  > Speaker D>Probably have to go to Massachusetts to get this.
• 45:09
  > Speaker B>Uh, it's five sips because I don't have six on the soundboard.
• 45:14
  > Speaker C>It's only a good thing that came out of Massachusetts.
• 45:17
  > Speaker B>Well, we're going to go to our last whiskey now, which is from Lagavulin. So Lagavulin is an old distillery. They can trace their roots back to 1816. Fantastic whiskey.
• 45:28
  > Speaker B>Um, we've done quite a few of them on and off over the shows. Uh, but this is the lagerville and 16 year single.
• 45:35
  > Speaker D>Their flagship. That's what they make the most.
• 45:36
  > Speaker B>Absolutely their flagship. So 43% aBv, 86 proof.
• 45:44
  > Speaker D>M. It's.
• 45:46
  > Speaker B>Got a dark tan to it, a little bit off a straw.
• 45:50
  > Speaker D>It's hints of redness.
• 45:53
  > Speaker B>Yeah. There's a redness to the edge. Absolutely.
• 45:58
  > Speaker B>It's just got that lovely soft rolling peat on the nose and black cherries and seaweed and some dark being. It's like going to Lagavulin sitting on the dock behind Lagavulin watching the waves roll in and the spray hitting your shoes as you're sitting there and just drinking.
• 46:25
  > Speaker D>That's smelling a wood fire on the beach and there's seaweed and you can smell that brininess. I get a hint of orange peel. But you didn't mention.
• 46:34
  > Speaker C>But I've got to go back to Iowa.
• 46:36
  > Speaker B>Need to go back to Iowa.
• 46:38
  > Speaker C>Please.
• 46:39
  > Speaker D>Uh, eat some sea urchins fresh out of the water.
• 46:41
  > Speaker B>Uh, yeah, that was the mean. I love a lagavulin anyway. But this is just. It's a standard. It's just one that no matter what mood I'm in, if I grab this one, I'm m going to know I'm always going to be happy.
• 46:56
  > Speaker D>This and talisker are my go to for having with sushi.
• 46:59
  > Speaker D>If you want a single mall with sushi and you're not doing japanese whiskey, it's laggable in Talisker for. Ah.
• 47:04
  > Speaker B>Uh.
• 47:04
  > Speaker E>It's a good idea.
• 47:05
  > Speaker B>Yeah. This was sushi with uh.
• 47:10
  > Speaker B>Oh yeah. Really good. The smokiness and the saltiness plays off of the fish.
• 47:15
  > Speaker E>Very, very caustic that it would.
• 47:17
  > Speaker B>So let's ask Brent.
• 47:20
  > Speaker C>Why'd you say good thing you asked me? So it's all smoke unless you add a little bit of water. And then uh, you get that cherries and that salt that comes out of it.
• 47:28
  > Speaker C>But it's a light smoke.
• 47:32
  > Speaker E>You know what?
• 47:33
  > Speaker D>I remember you tasting this whiskey years ago, maybe five years ago. You couldn't come near it.
• 47:39
  > Speaker B>He was on the floor curled up.
• 47:42
  > Speaker C>It needs water. And you get some cherries and salt. But I mean, it's still not my palate.
• 47:48
  > Speaker C>You know what? And this is going to be something that you have to like that peaty smoke that somebody's burning the side of the road and you're going to go sit there and sniff it.
• 47:59
  > Speaker D>And this, the peat, this is different from the peat we had earlier. The other peat, Woody. This is that iodine. Medicinal peat.
• 48:07
  > Speaker C>Exactly.
• 48:08
  > Speaker B>Iodine use bandaids. The typical.
• 48:11
  > Speaker C>This one is light.
• 48:12
  > Speaker D>Too much bandaid.
• 48:13
  > Speaker C>It's light. But it's like a normal person is not going to like this.
• 48:18
  > Speaker D>It's not true. We are normal people.
• 48:19
  > Speaker C>No, you guys are not normal. You're not normal, normal people, they're not going to like this.
• 48:23
  > Speaker E>They're not going to like that like he is.
• 48:25
  > Speaker C>Well, I'm more normal than you guys.
• 48:27
  > Speaker B>Oh, Lord have mercy.
• 48:29
  > Speaker C>But you have to want that smoky, that Petey, that burnt side of the road.
• 48:37
  > Speaker B>You have to want that.
• 48:38
  > Speaker C>I don't know why you want that.
• 48:40
  > Speaker B>He's one step from being Jack Nicholson going, I want to watch the damn World Series. Yeah.
• 48:45
  > Speaker D>Okay, Justin, you got anything to add to this? We're closing up.
• 48:49
  > Speaker E>I agree with Bob and harm.
• 48:51
  > Speaker B>Well, we're going to rate, uh, in spite of you, we're going to rate the Lagavo and 16 year old single malt whiskey. A well deserved four sips classified.
• 49:00
  > Speaker D>It's a five sipper, Bob, and you know it.
• 49:03
  > Speaker B>I know it. But I've got to adjust for the other two.
• 49:06
  > Speaker B>Well, that's all the time we have for today. I want to thank our co hosts for joining us today. Thank you, Brent.
• 49:12
  > Speaker C>You know, I did have pleasure down here drinking this scotch, whether people believe it or not.
• 49:16
  > Speaker B>Hey, if you didn't like Kavalan, there's something wrong with you. Thank you, arm.
• 49:20
  > Speaker D>Thank you, Bob. Thank you for introducing me to a new indian whiskey I've never had. You know, anytime there's live people and I'm there.
• 49:28
  > Speaker B>And thank you, Justin.
• 49:30
  > Speaker E>Thanks for letting me bust it out.
• 49:31
  > Speaker C>Good old boy.
• 49:32
  > Speaker B>Justin style.
• 49:33
  > Speaker D>There you go.
• 49:34
  > Speaker B>Yeah. Well, again, all. We couldn't stop you, other than Wagavulin. All new stuff today. So great.
• 49:43
  > Speaker B>Well, for sip, suds and smokes, this is made, man. Bob, thank you for joining us. Remember, life is too short to drink bad whiskey.
• 49:51
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• 50:00
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• 50:03
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• 50:28
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• 50:38
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• 50:59
  > Speaker A>This has been a one tan hand production of sip 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 you all next time I
• 51:23
  > Speaker B>close.