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Peated Bourbon! Hmmm. · Sips, Suds, & Smokes

• 0:00
  > Speaker A>It's on the next episode of Sip Suds and Smokes.
• 0:03
  > Speaker B>Today we're going to be discussing the following whiskeys.
• 0:06
  > Speaker B>From Green river, we have the Green River, Kentucky straight weeded bourbon. We have the Bardstown Bourbon Company Discovery series. Number ten. We have Peerless Kentucky, Peerless high rye, Kentucky Straight bourbon. We have the larceny brell proof Kentucky straight bourbon, bee 523, the Elijah Craig barrel proof Kentucky Straight bourbon, b 523. We have the Bookers 2022, four pinkies batch. We have the Bookers 2023, two apprentice batch.
• 0:41
  > Speaker B>And from Buffalo Trace, we have the buffalo Trace experimental collection, peded bourbon.
• 0:53
  > Speaker A>We'll be right back after this breakup, 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 boy.
• 1:49
  > Speaker A>And now it's sipping time.
• 1:56
  > Speaker B>Hey, welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing.
• 2:03
  > Speaker C: On at 02>00 a.m.. M fact, because we're only going. It's the a team. The a team. I mean, we can beat them without any problems.
• 2:10
  > Speaker D>I pity the fool.
• 2:11
  > Speaker B>I pity the fool to go against the a team.
• 2:13
  > Speaker C>Well, we be doing it.
• 2:14
  > Speaker B>Well, maybe you be doing it. I'm not going to piss off bay. Uh, baracas. I'm sorry.
• 2:23
  > Speaker B>This is made man Bob and joining me today, our maid man Brent.
• 2:27
  > Speaker C>You know, it's always a pleasure in the basement when I hear the word bourbon.
• 2:32
  > Speaker B>Who are you kidding, me?
• 2:33
  > Speaker E>Or if you smell bourbon that's on.
• 2:35
  > Speaker B>Ethanol, industrial grade ethanol. That's all you need.
• 2:42
  > Speaker E>This entire show is bourbon. No scotch. Why am I even here?
• 2:45
  > Speaker B>What's going on? We ask. We ask that every show is even here.
• 2:51
  > Speaker B>And good old boy harm, thank you.
• 2:54
  > Speaker E>For bringing me to a bourbon show. Yay.
• 2:56
  > Speaker E>Bourbon, vanilla and caramel.
• 2:59
  > Speaker B>You and good old boy Justin.
• 3:02
  > Speaker F>Oh, good morning. It's bourbon time.
• 3:05
  > Speaker E>Bourbon time.
• 3:07
  > Speaker B>Well, our sip segments are all about, uh, wine, distilled spirits, tea, coffee, and anything else that you can sip. And today we're going to be discussing the following whiskeys. From Green river, we have the Green River, Kentucky straight weeded bourbon. We have the bards wheated, wheated Wheatins.
• 3:27
  > Speaker B>We have the Bardstown Bourbon company Discovery series number ten. We have peerless Kentucky, peerless high rye, Kentucky straight bourbon. We have the larceny barrel proof Kentucky straight bourbon, B 523. The Elijah Craig barrel proof Kentucky straight bourbon, B 523. We have the Bookers 2022, four pinkies batch. We have the Bookers, 2023, two apprentice batch.
• 3:57
  > Speaker B>And from Buffalo trace, we have the buffalo trace experimental collection.
• 4:03
  > Speaker B>Peded bourbon.
• 4:05
  > Speaker E>That's crazy. That's why I'm here.
• 4:07
  > Speaker C>No, it has the word bourbon in it, so that's all I'm.
• 4:12
  > Speaker E>There's Pete in them there hills.
• 4:14
  > Speaker C>Um, I thought the Discovery series had ended.
• 4:17
  > Speaker B>So did I, but they keep sending them, so I'm going to keep drinking them and talking.
• 4:21
  > Speaker E>They've got origin all over. The more they've discovered some more discoveries.
• 4:25
  > Speaker B>I mean, that was what I had understood, um, before this release. And now they have. This is ten and they have eleven.
• 4:36
  > Speaker B>Came out, just came out.
• 4:38
  > Speaker E>Great reviews, by the way, from some people online.
• 4:40
  > Speaker B>Uh, here's the thing. I think when they started out, they've gotten consistently better with them, and I think they've actually hit their stride with them. So, honestly, when they said they were going to stop, I'm like, why? If you can get the supply and keep blending these and making good ones, why not?
• 4:59
  > Speaker E>But now you have two distinct lines coming from Barcelona. You have the discovery and you have the collab. We have more than that. You have the collaboration series and you have the origin. And they're making good whiskeys in all three.
• 5:09
  > Speaker B>Why not keep going? Commerce, baby.
• 5:13
  > Speaker E>Capitalism, baby.
• 5:14
  > Speaker B>Let's ask Justin to tell us all about our sips ratings.
• 5:18
  > Speaker D>Uh, today we're going to go ahead and make your day because all but two of our eight whiskeys are over 100 proof. Just like my favorite handgun, the 44 Magnum.
• 5:31
  > Speaker D>One sip. Give me a glass of water to.
• 5:34
  > Speaker E>Wash out my mouth.
• 5:38
  > Speaker E>I don't know what that's supposed to mean, but it's Ronald Reagan.
• 5:42
  > Speaker C>I don't know. You can add or not.
• 5:43
  > Speaker B>It's Ronald Reagan. That's what he's doing. He's doing Reagan.
• 5:46
  > Speaker D>Two sips. You do the math, Brent.
• 5:49
  > Speaker D>Nice. But what else do you have?
• 5:51
  > Speaker E>Well, isn't that nice, Bob? You have any hundred proof handguns? What's a hundred proof?
• 5:58
  > Speaker B>Probably, yeah.
• 6:00
  > Speaker D>Three sips. That's interesting. What was this again?
• 6:07
  > Speaker D>Interesting.
• 6:10
  > Speaker D>Four sips. Let's keep this secret to ourselves.
• 6:16
  > Speaker D>Pour me another and make my day.
• 6:19
  > Speaker E>Who's encouraging him? Who is doing this?
• 6:21
  > Speaker B>It's not me.
• 6:23
  > Speaker D>Five sips. Oh, my. I was unaware anything could be this good. Oh, my goodness.
• 6:35
  > Speaker C>I'm pretty sure we just lost half our listeners.
• 6:37
  > Speaker B>You think you're embarrassed? I take this monkey to Napa Valley, go visit wineries, and this is how he talks in the tasting.
• 6:44
  > Speaker C>So well, when he drinks.
• 6:46
  > Speaker D>They made my day.
• 6:48
  > Speaker B>Mhm.
• 6:50
  > Speaker B>Uh, all right, so let's have harm tell us about our first wine and try and dig us out of this hole.
• 6:55
  > Speaker C>Wine.
• 6:56
  > Speaker E>Thanks, Bob. I will recover anything.
• 6:59
  > Speaker B>Beer? I don't care.
• 7:00
  > Speaker E>Anything.
• 7:01
  > Speaker B>Yeah, we're going to do this hole.
• 7:03
  > Speaker E>Our first whiskey of the day is the Green River, Kentucky straight weeded bourbon, 45% abv, 90 proof non age statements 70% corn, 21% wheat, 9% barley.
• 7:14
  > Speaker E>Originally founded in 1885, Green river is the 10th oldest distillery in Kentucky. Prior to Prohibition, Owensboro, Kentucky was one of the richest contributors to the bourbon industry with more than 20 distilleries. Green river, known as the whiskey without regrets, was, or regurts, as the, um, tattoo says. Regurts, no regrets. No, regurts was the official, uh, medicinal whiskey.
• 7:42
  > Speaker B>Interesting. His wife refers to as the husband without regrets because she got that prenup.
• 7:48
  > Speaker E>Right of the US marine Hospital and has been referenced as the most expensive whiskey ever sold. 20 barrels were once traded for an interest in Colorado for a Colorado gold mine.
• 8:00
  > Speaker C>Wow.
• 8:01
  > Speaker E>Fire and prohibition relegated the brand to history until it was reestablished in 2022. Green River Distilling Company was purchased by Bardstown Bourbon Company in July. 2022. I did not know that it was purchased by Bardstown. Very cool. This is a beautiful gold whiskey.
• 8:18
  > Speaker E>And, uh, right up front, you should know that I'm not a fan of weeders, but this one is. Actually.
• 8:24
  > Speaker B>I don't care for you too much either.
• 8:25
  > Speaker E>I'm just saying I prefer high rye bourbons generally if I drink bourbon, but, uh, I drink Scotch, so I prefer that flavor profile. But this was really beautiful.
• 8:37
  > Speaker E>The nose is beautiful. Uh, yellow peach. I got figs and cinnamon, apricot.
• 8:46
  > Speaker E>Uh, it's a little bit of golden toffee like, carameli thing, but a little bit darker than that. And on the palate was definitely toffee pastry. M. It was a little bit of grainy side for me, but still nice honeyed. And the finish is medium with some fig and honey and soft wheat. It's not the style I usually like, but I really enjoyed this. Brent, what do you think?
• 9:17
  > Speaker C>Yeah, this is better than their first release that we tried earlier. You can see this maturity over time now. And this one has definitely softened up from their initial one.
• 9:28
  > Speaker E>Yeah, the initial was too young.
• 9:30
  > Speaker C>Yeah, it was. And this one has come around a little bit. We have, um, those peaches and the caramel and apricots right on the nose. A beautiful soft nose to it. It almost gives the illusion that it's going to be too soft with the nose. On it.
• 9:46
  > Speaker E>Yeah. But it brings enough spice and oak on the palate.
• 9:48
  > Speaker C>On the palate, you do get a little bit of that spice to it. Um, there's that pastry note and, um, a little bit of toffee that give it some of that spice as well.
• 9:59
  > Speaker E>It's like a sugary croissant.
• 10:01
  > Speaker C>Yeah. And it just covers your mouth.
• 10:03
  > Speaker C>It's really nice. It's very appealing to a lot of people, I believe. I think, um, the finish, it's not a long finish, but it's a very pleasant finish.
• 10:12
  > Speaker E>There's nothing wrong with.
• 10:13
  > Speaker C>No, no, Justin.
• 10:15
  > Speaker F>On the nose, I got mint and dill on the palate.
• 10:19
  > Speaker E>Mint, I don't get dill at all.
• 10:21
  > Speaker F>I got the mint and I got, um, pixie sticks.
• 10:24
  > Speaker F>But the pixie sticks faded off after, um, the second tasting. So, like, when we first opened it, I got that sharp sugar, but that faded off, and the finish was quick and pleasant.
• 10:36
  > Speaker F>What'd you think, Bob?
• 10:38
  > Speaker B>Pixie sticks.
• 10:39
  > Speaker C>Pixie sticks.
• 10:40
  > Speaker E>Do you snort those?
• 10:41
  > Speaker B>Yeah, he bites the ends of the tube off, makes a line, and snorts it with using the tube. Yeah.
• 10:46
  > Speaker B>Uh.
• 10:48
  > Speaker B>Um, it's got a nice creamy nose to it. It's got that light, not real heavy, but very light caramel to it.
• 10:57
  > Speaker E>Yeah.
• 10:57
  > Speaker B>That reminds me of, you would get those caramel sheets to make caramel apples out of at the grocery store, but you never made the apples. You just peeled them off and ate them. That's what it tastes like.
• 11:06
  > Speaker E>My mom didn't let me do that, Bob. I had to use the apple.
• 11:09
  > Speaker B>Well, your mother didn't like it.
• 11:10
  > Speaker E>She made us eat the fruit. What's wrong with you?
• 11:13
  > Speaker B>You were spoiled cinnamon.
• 11:16
  > Speaker B>That little bit of mintiness in the tip of the nose. And then on the palate, it's like a light toffee, little bit of vanilla pastry.
• 11:30
  > Speaker E>Pleasant.
• 11:30
  > Speaker B>Yeah. A little bit of honey on the end.
• 11:32
  > Speaker C>Yeah.
• 11:33
  > Speaker B>Honestly, I mean, a very good expression. Um, this is not an expensive whiskey. This is their base weeded whiskey, despite.
• 11:42
  > Speaker E>The fact you could buy a gold mine with them back in the day.
• 11:44
  > Speaker B>Yeah. So, I mean, very approachable whiskey for a very attractive price. Uh, I think, again, it's a winner. So we're going to be rating the green River, Kentucky straight weeded bourbon.
• 11:56
  > Speaker B>Well deserved. Three sips.
• 11:58
  > Speaker D>Interesting.
• 12:00
  > Speaker B>So that takes us on to our next whiskey, and we're going to have, uh, Brent tell us about that one.
• 12:05
  > Speaker C>Thanks, Bob. This is founded in 2014 by Peter Lofton in the heart of Bourbon country on 100 acres of active farmland. Bardstown Bourbon Company is one of the country's most modern and technically advanced whiskey distilleries. Celebrating the art of high quality authentic bourbons, an innovative distillery produces custom rye whiskey and bourbon for prominent brands, including Jeffersons, Blue Run, Belmead, and many others. Through its one of a kind collaborative distilling program, the Discovery series from Bardstown Bourbon Company was designed to showcase the art of blending with an emphasis on old and rare whiskeys sourced from a variety of origins. So in a minute, we're going to be talking about the Bardstown Bourbon company Discovery series number 1057.12% abv and 114.24 proof.
• 13:01
  > Speaker C>So this is made up of 62% nine year old Kentucky bourbon. That's, uh, 78% corn, 13% rye and 9% barley, 18% 13 year Kentucky bourbon, which is 75% corn, 13% rye and 12% barley, 8% six year Kentucky bourbon, 53% corn.
• 13:24
  > Speaker C>And we're going to come back and tell you about the rest of the recipe.
• 13:27
  > Speaker B>Hey, and we're back, and Brent was just telling us, uh, on the barts on bourbon company, the mash bill on that. So what was that 8%?
• 13:35
  > Speaker E>What?
• 13:36
  > Speaker C>Yeah, well, the first two were 62 and 18%. Now we are at the 8%. It's a six year Kentucky bourbon, 53% corn, 26% rye, and 21% barley. Then we have a 10%, which is a ten year Georgia bourbon, 80% corn, 10% rye, 5% wheat, and 5% barley.
• 13:55
  > Speaker C>And then, to my delight, only a 2% of a ten year Tennessee bourbon, 84% corn, 8% rye, and 8% barley.
• 14:05
  > Speaker B>Wait, 10% Georgia Dickel, Georgia?
• 14:07
  > Speaker C>No, hold on.
• 14:10
  > Speaker C>I'm not a dick.
• 14:11
  > Speaker B>Isn't that where that guy was from?
• 14:13
  > Speaker B>Georgia?
• 14:14
  > Speaker F>Yeah, he saw an f 35 crash near Savannah, Georgia.
• 14:19
  > Speaker B>Yeah, that's what it was.
• 14:19
  > Speaker F>I was in Savannah when it happened.
• 14:21
  > Speaker B>Yeah, it's my favorite.
• 14:23
  > Speaker F>He was awesome.
• 14:24
  > Speaker E>Depending on what, um, if you're listening to the radio or a podcast, there may or not have been a commercial in the middle of that breakdown. Who knows?
• 14:32
  > Speaker C>So the color of this is, ah, a darker copper color, kind of like an 80s penny.
• 14:41
  > Speaker C>It's been used a while. Um, uh, on the nose, I get pears, I get, uh, floral notes, I get vanillas. Yeah, I got some pears on that.
• 14:52
  > Speaker E>Okay.
• 14:53
  > Speaker C>Did you add water tears at all?
• 14:54
  > Speaker E>Not yet.
• 14:56
  > Speaker C>Yeah, I got a little bit of pear to it, a little bit of apricot to it. Now, on the palate, I definitely got an apricot. I got a honey. I got, like, a red pepper cayenne and a vanilla. It just kind of coats your tongue. It's not like a hot red pepper cayenne, but it's just like that warming, um, flavor that you get to it, and it's got a nice finish. So I'm glad I can understand why they're continuing with this series. Everything seems to be, uh, better than what I would consider average bourbon. I think this goes above, definitely above average. Yeah.
• 15:33
  > Speaker E>I did not get the pears you're talking about.
• 15:36
  > Speaker E>For me, it was all about, like, a bakery.
• 15:39
  > Speaker E>Fresh pastry.
• 15:41
  > Speaker E>Um, a bunch of, uh, corn and vanilla. Ah, cream.
• 15:47
  > Speaker E>Almond cream. That could read my own notes. Almond cream. Almond cream and vanilla.
• 15:54
  > Speaker E>Cinnamon. Uh, it was so good on the nose, but I'm not getting that. Pears. Maybe it's had water.
• 15:58
  > Speaker C>It's coming back. Every time I come back to with the nose, I'm getting another profile.
• 16:04
  > Speaker E>The water brought up the fruit, so, kids, try with water.
• 16:08
  > Speaker C>Yeah.
• 16:08
  > Speaker E>Uh, beautiful whiskey. I mean, usually I agree with most of your bourbon notes because you've got the nose for bourbon, but it really took the water. Bring up that fruit.
• 16:17
  > Speaker B>They say pears or bears, not bears, like big, fat.
• 16:22
  > Speaker E>What was the name of grizzly Adams? Bear.
• 16:24
  > Speaker B>Oh, that's a different kind of bear. I was talking about the hairy.
• 16:28
  > Speaker E>Oh, um, those guys. This is.
• 16:30
  > Speaker B>Know the ones that Justin likes.
• 16:31
  > Speaker E>Hang out, pear shaped women.
• 16:33
  > Speaker F>Those are nails to, yeah.
• 16:37
  > Speaker B>What do you think, Justin?
• 16:39
  > Speaker F>So, initially, um, when I started nosing this, I got, like, fresh earth and wet towels, and that went away as we came back after a half hour. And I got traditional bourbon notes, but.
• 16:51
  > Speaker C>Fruitier because the towels are in the sun and they dry.
• 16:54
  > Speaker E>That's why I like that fresh linen note. I've had that on scotch. I've never had on bourbon. That fresh drying linen outside in the, yeah.
• 17:02
  > Speaker F>Faded off, though. Linen became traditional bourbon notes with that addition of, um, fruits on the palate. It carried through. It was like rich, fruity vanilla oak. And the finish was unremarkable.
• 17:17
  > Speaker E>But I enjoyed long and lovely.
• 17:20
  > Speaker F>It wasn't for me. Wasn't not lovely, but it wasn't long.
• 17:26
  > Speaker E>This whiskey is bringing us contention.
• 17:28
  > Speaker E>Bob, what do you think?
• 17:29
  > Speaker B>I'll say. Medium finish. Um, yeah, I think it's a good blend. I'm glad that they're going to continue with this series. Um, there's only 18% of that 13 year old bourbon, but I definitely get some of the old funk in it. And a little bit of the tannic wood comes out.
• 17:48
  > Speaker F>Finish, right?
• 17:49
  > Speaker E>Yeah, I get the funk on the nose.
• 17:52
  > Speaker B>Yeah. And there's a lot of nice fruit. I don't get any pears. I don't get any bears. Um, and I got no linen, but a nice little bit of fruit in there, I think. A very good effort overall. Uh, again, I'm glad they're going to continue making this series because I think the last several that we've got from been good, and this one's very good as well. So we're going to be rating the Bardstown bourbon company Discovery series number ten. Well deserved. Three sips under protest.
• 18:24
  > Speaker E>It deserves higher. It deserves higher. Again, this was just a contentious whiskey. It's kind of weird.
• 18:30
  > Speaker B>Let's go to our next one. We're going to have Justin tell us about that one.
• 18:33
  > Speaker F>So we're going to talk about peerless high rye whiskey. Straight bourbon, 55.25% alcohol by volume, or 110.5 proof. No, I did not do the math.
• 18:45
  > Speaker F>Peerless high bourbon. High rye bourbon is the first peerless release to be crafted with a wholly unique mash bill. Since their peerless bourbon and peerless rye. Up until this release, the peerless mash bill has remained consistent through their bourbon and barrel finished bourbon offerings. The new mash bill introduces a higher rye content than previous bourbon offerings, but.
• 19:11
  > Speaker E>They gave us no numbers.
• 19:13
  > Speaker F>So on the nose, I got, like, vanilla oak, some cedar notes, um, and some undefinable sweetness. Maybe it's definable, but I couldn't define it. On the palate, I got stewed candies, charred oak, little bit of armchair, uh, leather, and some maduro tobacco.
• 19:45
  > Speaker F>How about you, Bob?
• 19:46
  > Speaker B>What'd you get on the nose? I get sort of old, worn, warm leather armchair quarterback.
• 19:55
  > Speaker B>I get a little bit of woodiness, um, and then just dark stewed fruit.
• 20:04
  > Speaker B>And on the palate, let's see.
• 20:11
  > Speaker B>On the palate, I definitely get, um, a little bit of orange on it, a little bit of orange peel. Again, I get that leather, I get that tobacco. Uh, barn, get, um, a little bit of the burnt toffee.
• 20:27
  > Speaker B>Um, little bit of dark brown sugar.
• 20:30
  > Speaker E>Um, stewed apples, cherries, and raisins is what.
• 20:34
  > Speaker C>I got some, like, cloves in there, too.
• 20:38
  > Speaker E>Yeah, there's spices and brown sugar.
• 20:40
  > Speaker C>There's, like, a spice to it.
• 20:42
  > Speaker B>It's got a beautiful color. Yeah, I love beautiful color.
• 20:46
  > Speaker C>I kind of like this one. I prefer this one over some of their earlier offerings that they've had.
• 20:51
  > Speaker E>M I agree with you. Everybody really raved about them when they came out, what, 1015 years ago or ten years ago?
• 20:59
  > Speaker C>No, not even that.
• 21:00
  > Speaker E>Not even that long.
• 21:00
  > Speaker B>No.
• 21:01
  > Speaker E>Everything they offered, everything was great, because it was a sweet mash, right? It was sweet mash, and it was all new, but it was all two years old.
• 21:10
  > Speaker E>And I always thought it just needs more time.
• 21:12
  > Speaker E>And this is what I really appreciate.
• 21:15
  > Speaker E>This is way better than the stuff that came out earlier.
• 21:17
  > Speaker B>Well, I mean, at two years, everything needs more time, but, uh, you were.
• 21:21
  > Speaker E>One of the guys raving about it. Bob, come on.
• 21:23
  > Speaker B>No, I was saying that at two years, I thought it drank in their butts. No, I said at two years. I thought it drank a lot more mature than its years. And some other small distilleries at the same time had their.
• 21:35
  > Speaker E>I remember you dragged me over to their table up in Sarasota to tell me how great it was, and I thought it was okay.
• 21:40
  > Speaker E>Now I'm loving it.
• 21:41
  > Speaker B>I don't even remember them being at Sarasota, so I have no idea what you're talking about.
• 21:46
  > Speaker E>I've got pictures.
• 21:48
  > Speaker B>Like, you could find them on that phone. It's a flip phone. You're not finding.
• 21:53
  > Speaker E>Those aren't the pictures that you have to worry about.
• 21:56
  > Speaker B>But, um, no. When their first release, Brent and Maury and m me, we got to try it, um, before it was released to the public. And it wasn't even quite two years at the time. And it was very young.
• 22:10
  > Speaker E>It was great because it was very own juice, but it was a sweet.
• 22:13
  > Speaker B>Mash, I think we all agreed that drank so much more mature than its years. It was like, wow.
• 22:20
  > Speaker E>Were they using small barrels?
• 22:22
  > Speaker B>No, full size barrel.
• 22:23
  > Speaker E>Okay.
• 22:23
  > Speaker B>So it was a very interesting whiskey at its time. There were several other distilleries, who, I won't name who had rise out that were about three years at that time. And I thought theirs drank more mature than the others. And I attribute it to the sour mash or the sweet mash, because, uh, everybody that I've had that does sweet mash, it seems to give it a little bit of a jump, a little bit of a head start. Not much, just a little bit.
• 22:49
  > Speaker B>And I think they caught that. But I think this just shows right now they're in their stride.
• 22:55
  > Speaker E>This is beautiful.
• 22:57
  > Speaker B>The color on this is amazing. It's got a great palate.
• 22:59
  > Speaker B>It's got a great backbone. It's very well put together. It's got a really pretty nose. Yeah. I could drink this on a regular basis.
• 23:08
  > Speaker C>I mean, when you're going to walk down the shelf of bourbon and you're going to look at just like, just the color of the different bourbons, this one is going to stand out.
• 23:16
  > Speaker C>The bottle shape is going to stand out, and the color of this bourbon is going to stand out.
• 23:21
  > Speaker E>Yeah, it's a striking bottle. And I think they did everything right. This one.
• 23:25
  > Speaker B>Oh, and it's heavy. That's the first thing you notice when you pick it up. It's really heavy. They must spend a fortune on shipping. Glass is heavy.
• 23:34
  > Speaker E>We have a rating, Bob.
• 23:36
  > Speaker B>What'd you think, Justin?
• 23:37
  > Speaker E>They would just talk? I feel like he talks a lot.
• 23:40
  > Speaker B>No, you just ignore him. That's how you are. I know how you are.
• 23:44
  > Speaker C>We're waiting to see what wet laundry he comes up with.
• 23:47
  > Speaker F>I thought this was like eating a bowl of dark cherries and an, uh, El Dorado with rich corinthian leather.
• 23:52
  > Speaker B>That's what I thought.
• 23:55
  > Speaker E>You just stretch them.
• 23:56
  > Speaker C>Okay, Bob.
• 23:57
  > Speaker E>Rating.
• 23:58
  > Speaker B>I'm trying to process that right now. Hold on. Think something broke inside my head. I heard this springy thing go boing.
• 24:07
  > Speaker E>Yeah.
• 24:08
  > Speaker B>Okay.
• 24:08
  > Speaker F>It's better to look good than to feel good, darling.
• 24:10
  > Speaker B>It is much more important to look good than to feel good, darling. Marvelous. So we're going to be rating the peerless high rye, uh, Kentucky straight bourbon. Uh, a well deserved four sips.
• 24:23
  > Speaker D>That's classified.
• 24:25
  > Speaker B>So that takes us to our next whiskey, which is from our friends at Heaven Hill. It's the larceny barrel proof Kentucky straight bourbon. This one. This release is the B 523 release. 62.2% abv, 124.4 proof.
• 24:41
  > Speaker B>It is 68% corn, 20% wheat, and 12% malted barley, non chill filtered.
• 24:47
  > Speaker B>Uh, the larceny barrel proof B 523 is the second release of Larceny barrel proof for 23. I know it's 24, and we're just getting to it. It's a good problem to have. Uh, following the standard heavenhill coating procedure, the first letter of the batch indicates which of that year's releases the bottle was part of, starting with a while. The second digit is the number that determines the month in the year when it's released. So, uh, this was the May 23 release, which really didn't even hit shelves in the stores until probably in the fall of 23.
• 25:22
  > Speaker E>Depends which state you're in. In Florida, we're the redhead, stepchild of the whiskey world, so we get it late.
• 25:28
  > Speaker B>Could be just. They don't like you. Could just be you.
• 25:31
  > Speaker E>It's not just me, man.
• 25:32
  > Speaker B>Might just be you.
• 25:33
  > Speaker E>I look at my competition, I don't know.
• 25:34
  > Speaker B>Might just be you.
• 25:37
  > Speaker E>Well, I just got the fall release, and it's February.
• 25:41
  > Speaker B>It's got a really nice sort of burnish bronze color to it. Got a little bit of a glow on the nose.
• 25:49
  > Speaker B>Caramel, stone fruit.
• 25:56
  > Speaker B>It's got a little bit of a sort of a milky, chocolatey, kind of malty note to it.
• 26:05
  > Speaker E>I've got a Justin note for you.
• 26:07
  > Speaker B>Milk duds. Milk duds.
• 26:08
  > Speaker E>Chlorinated swimming pool.
• 26:12
  > Speaker E>Just put your nose further away. Chlorinated swimming pool.
• 26:17
  > Speaker B>I swear to God, I think you smelled a little too much chlorine.
• 26:23
  > Speaker B>Let's see. On the palate. Hold on.
• 26:24
  > Speaker F>Too many rails of coke before we started the show.
• 26:28
  > Speaker E>This show is recorded in Miami.
• 26:30
  > Speaker F>Oh, that's true.
• 26:32
  > Speaker B>On the palate. Just that lovely creaminess that you get out of a weeder. Big, uh, cinnamon bomb. A lot of orange peel on this.
• 26:42
  > Speaker B>Good bit of spice. It's 124 proof. It drinks like it definitely is.
• 26:51
  > Speaker B>It's not sneaking up on you, but it's also not hitting you over the head with a hammer. Um, a really good, really nice barrel proof weeder. I like it. What do you think, Brent?
• 27:04
  > Speaker C>Yeah, it's another great expression by them, the caramel vanilla, the dark cherries. I got some, like, fresh cut wood on the nose as well. But when on the palate, it's just this great, beautiful, warming mouthfeel with those cinnamon and oranges and vanilla.
• 27:23
  > Speaker E>I got white grapefruit. Besides just the orange, I get orange.
• 27:27
  > Speaker C>In a lot of this large grapefruit.
• 27:30
  > Speaker C>That's understandable. I can see that. I'm not a grapefruit fan, so I don't ever want to taste that.
• 27:35
  > Speaker C>I want to avoid that on my palate if possible.
• 27:38
  > Speaker C>But it's a nice, long finish. I mean, for all these releases that they do, they're very consistent to be very good and something I look forward to every single time.
• 27:49
  > Speaker C>People are going to judge which one's better at the end of the year. And right now, people are looking for.
• 27:55
  > Speaker E>The c. The C 923 and Elijah. Craig and larceny both got great reviews.
• 28:00
  > Speaker B>You can try and judge one against the other, but the fact of the matter is, I've never had a bad one.
• 28:05
  > Speaker C>Right. No, but it is natural for the collect them all.
• 28:08
  > Speaker E>Like Pokemon.
• 28:09
  > Speaker B>Exactly. Got to catch them all. So, um, yeah, if you see one of these, I'd definitely grab it.
• 28:16
  > Speaker E>Uh, I've already chimed in, there's nothing.
• 28:18
  > Speaker C>Else that's good, Justin.
• 28:19
  > Speaker F>So I like this one right out of the bottle when it was tighter, before oxygen got to it.
• 28:28
  > Speaker F>And I do like this with a little bit of water. After it aired out, it smoothed it out for me because it was starting to come apart and be disparate notes. And then the water just kind of made it more of a traditional vanilla oak spicy kind of thing you expect from larceny barrel proof.
• 28:50
  > Speaker B>All right, well, we'll go with that.
• 28:53
  > Speaker B>Well, we're going to be giving the larceny barrel proof Kentucky straight bourbon b 523, a well deserved four sips.
• 29:02
  > Speaker D>That's classified.
• 29:05
  > Speaker B>That takes us to our next whiskey, and we're going to ask harm. Tell us about that one.
• 29:09
  > Speaker E>Thanks, Bob.
• 29:10
  > Speaker E>The Elijah Craig barrel proof Kentucky straight bourbon, b 523 is 62.1% abv 124.2 proof is eleven years and five months old.
• 29:21
  > Speaker E>78% corn, 12% malted barley, 10% rye. This is the mash bill.
• 29:27
  > Speaker E>I prefer, uh, from heaven hill rather than the larceny, the high wheat. I really like these high rise, or that's your high malted barley.
• 29:35
  > Speaker C>But it's, um, 0.2% proof. Less really close on the proof this year.
• 29:43
  > Speaker E>It's not the proof for me, it's the mash bill. And, uh, it's a beautiful brown. Drink it down. Color?
• 29:51
  > Speaker E>Um, it's all caramel and black Cherries.
• 29:56
  > Speaker C>That's what I wrote. Caramel and cherry bomb. Yeah.
• 29:59
  > Speaker E>Caramel and cherries.
• 30:00
  > Speaker B>Yeah, black.
• 30:01
  > Speaker E>Uh, it's a burnt toffee note as well.
• 30:04
  > Speaker E>Just a little bit.
• 30:08
  > Speaker E>The mouth feel on this is unctious, gorgeous, with a really beautiful soft entry. But then it hits you with this punch of pepper right in the mid palate.
• 30:18
  > Speaker C>So the difference between these two, when we taste them, the other one was a softer, creamier.
• 30:23
  > Speaker E>That's that whole weeder thing.
• 30:25
  > Speaker C>It didn't feel like 124 proof. This one really feels like proof.
• 30:30
  > Speaker E>It wakes you up. It's right.
• 30:31
  > Speaker C>Exactly. This is the whole difference between the two.
• 30:33
  > Speaker E>Yeah. I don't know why it is. I'm not a huge fan of wheat because I do like the softer scotches, but the weeded bourbon is not for me. But I like the high rye. I like this punch of spice in this bourbon.
• 30:48
  > Speaker E>Orange, vanilla, cherry. It's not like that orange vanilla. Um. What's that push pop thing? It's not that.
• 30:54
  > Speaker E>It's just like a hint of vanilla. A little bit of real natural orange peel, and a bowl of black cherries.
• 31:00
  > Speaker E>Um. Gorgeous finish. Long and pretty. Justin, what do you think?
• 31:05
  > Speaker D>It was a great kick in the teeth and it made my day. It was fantastic.
• 31:12
  > Speaker F>Rich oak, vanilla toffee.
• 31:16
  > Speaker F>Really everything I want in bourbon is in here.
• 31:19
  > Speaker B>Mhm.
• 31:20
  > Speaker F>The only thing that could be better is the finish. Could be even longer.
• 31:25
  > Speaker B>The bottle could also be free.
• 31:26
  > Speaker E>That would be better.
• 31:28
  > Speaker F>Oh, but it was this bottle.
• 31:30
  > Speaker B>Uh, that's for us.
• 31:31
  > Speaker F>Yeah.
• 31:32
  > Speaker B>Could have shipped more.
• 31:38
  > Speaker B>That would have been better. I'm just saying.
• 31:39
  > Speaker F>You want to take the four to five, send us eleven more rating.
• 31:44
  > Speaker B>Yeah. Uh, it's like every Elijah Craig barrel proof I ever get.
• 31:49
  > Speaker E>I am very aroused.
• 31:53
  > Speaker B>They're all good.
• 31:54
  > Speaker F>Yeah.
• 31:55
  > Speaker B>The worst one I've had is still one of the better whiskeys you'll ever drink.
• 31:59
  > Speaker C>Exactly.
• 32:00
  > Speaker F>You can find these now and then.
• 32:02
  > Speaker B>That's the key. A whiskey this good.
• 32:05
  > Speaker C>And the other thing is that you.
• 32:07
  > Speaker B>Can actually find a, b and c.
• 32:09
  > Speaker E>Are all on my shelf right now.
• 32:12
  > Speaker B>You can afford. If this was anybody other than heaven Hill, this thing would be$400 minimum, and you would never find one. So we'll be back.
• 32:24
  > Speaker B>Hey.
• 32:25
  > Speaker B>And we're back, and we're still ruminating over the lovely Elijah Craig. Barrel proof.
• 32:32
  > Speaker B>It's dark toffee. It's cherries. It's a little bit of barrel char.
• 32:38
  > Speaker E>I like that word. Ruminate. We're chewing our cud.
• 32:41
  > Speaker B>Exactly.
• 32:41
  > Speaker E>Although when you think about it, it's really gross.
• 32:44
  > Speaker B>Not if you're a cow.
• 32:46
  > Speaker E>Not if you're a cow.
• 32:46
  > Speaker F>This whiskey is not really gross.
• 32:48
  > Speaker B>Yeah. Oh, lord.
• 32:50
  > Speaker F>It's just talked my way into not being able to find it on the shelf. All right, audience, enjoy it.
• 32:57
  > Speaker C>The other nice thing about this one is that there's a lot of liquor stores and restaurants that are doing their own, um, barrel proof, their own pick of this, which gives it, besides the three that we have a year now, you're able to go off and get another one as well from other stores.
• 33:15
  > Speaker F>Find spirits and wine.
• 33:17
  > Speaker B>Yeah.
• 33:17
  > Speaker E>Which really good, fine spirits. Now, between barrels two and three, we rejected 16 barrels. Thanks for almost giving me a plug there.
• 33:28
  > Speaker C>We wouldn't want that to happen at.
• 33:31
  > Speaker B>Grimple Stiltskin's wine and spirits.
• 33:35
  > Speaker E>But the problem with that barrel program, they never give us the twelve year olds. It's always eight to ten. Uh, for the private barrel picks, they keep the twelve for themselves.
• 33:45
  > Speaker B>Yeah, that's fine, because you know what?
• 33:48
  > Speaker F>Maybe you order ten and they forget about it for a couple of years and they have to give it to you.
• 33:53
  > Speaker B>We had a beautiful twin that happened one time.
• 33:55
  > Speaker F>I know we did. And it came out better, didn't it?
• 33:57
  > Speaker B>We picked a regular 94 proof, and it was in the one warehouse that got condemned. And it sat there for what, almost a year before?
• 34:05
  > Speaker E>Over a year. By the time we got it was a ten year old.
• 34:07
  > Speaker B>Yeah, it was great.
• 34:08
  > Speaker F>No extra storage fee, and it was awesome.
• 34:11
  > Speaker B>Worked out perfect for us. I'm like, uh, they apologize to us, too. Well, I still had what was left of the sample, and I tried it again. So I'm like, wow, this is much better.
• 34:21
  > Speaker F>They were like, oh, we're really sorry. I'm like, yeah, don't worry about it. You keep aging that, that's fine.
• 34:26
  > Speaker B>Oh, damn. We're going to run wicker to drink around.
• 34:29
  > Speaker E>That was before they offered it barrel proof. That's before private barrels were only 94 proof.
• 34:33
  > Speaker F>Right.
• 34:34
  > Speaker B>But what are you going to do?
• 34:35
  > Speaker E>Well, whatever. Back to this one. We enjoyed it.
• 34:38
  > Speaker E>Yeah.
• 34:38
  > Speaker C>What are we rating this one, Bob?
• 34:40
  > Speaker B>They're all great. So we're going to be rating the Elijah Craig barrel proof Kentucky straight bourbon, B 523, a.
• 34:45
  > Speaker B>Well deserved four sips classified.
• 34:49
  > Speaker B>So that brings us up to our next one. We're going to have Brent tell us about that one.
• 34:52
  > Speaker C>Thanks, Bob. Um, I'll be talking about the bookers, uh, 2022. Four.
• 34:57
  > Speaker B>The pinkies batch bookers, you say? I have not heard of this whiskey bookers. Interesting.
• 35:02
  > Speaker C>We'll get into that. Yes, it's, uh, 61.2% abv, or 122.4 proof.
• 35:10
  > Speaker E>It's a weak whiskey.
• 35:11
  > Speaker C>Yeah, very weak whiskey.
• 35:13
  > Speaker B>Light whiskey.
• 35:14
  > Speaker C>Very weak.
• 35:14
  > Speaker E>Light.
• 35:15
  > Speaker C>Very light.
• 35:15
  > Speaker B>It's for age, children age six, very skinny old people.
• 35:19
  > Speaker F>Children over 21.
• 35:21
  > Speaker C>Yeah, aged six years, ten months, ten days.
• 35:24
  > Speaker C>So the best batches made up of barrels that were aged in four different warehouses, 47% came from the third floor of their seven story warehouse z. 36% came from the fourth floor of their seven story warehouse, 111 percent came from the fourth floor of their seven story warehouse x, and 6% came from the fifth floor of their seven story warehouse Q. So, on the nose. Let me get the right glass here. On, uh, the nose, I get dandelions and lemons. It's just like I'm in a big grass yard, uh, up north with these dandelions and lemons. Get that smell.
• 36:08
  > Speaker C>Beautiful smell.
• 36:09
  > Speaker E>Uh, more dandelion than lemon for me.
• 36:11
  > Speaker C>What's that?
• 36:12
  > Speaker E>It's more dandelion than lemon.
• 36:13
  > Speaker C>More dandelion? Yeah, more dandelions than lemons on the palate.
• 36:18
  > Speaker E>All right, just say the right thing.
• 36:20
  > Speaker E>Say the thing I want you to say.
• 36:22
  > Speaker C>Well, you're going to hear it now. It's a flavor bomb. Uh, uh, dark cherries, vanilla. There's some oak tannins, clove baking spice, and with this one, you're going to break out that Kentucky chew because you're going to need it.
• 36:39
  > Speaker C>This is a thick and rich and delicious, and you can just chew this one forever.
• 36:44
  > Speaker E>This is weird, Brent, because, look, the nose does not match the palate.
• 36:48
  > Speaker C>No, the nose is so soft. And the nose is so soft. Dandelions and lemons.
• 36:54
  > Speaker E>Okay.
• 36:54
  > Speaker B>Yeah, that's a hand grenade.
• 36:56
  > Speaker C>And then you just get slapped around with it. Uh, and once you put it in your mouth, it's like, uh, the finish doesn't quit. You're just going to love this one.
• 37:05
  > Speaker E>It's like taking that little girl home, and you think she's all sweet, and then she ties you to the bed. Yeah.
• 37:11
  > Speaker E>This one punished you.
• 37:12
  > Speaker C>Yeah.
• 37:12
  > Speaker F>Um, am I sharing too much on it?
• 37:18
  > Speaker C>Um, does Internet porn know you're cheating on it?
• 37:21
  > Speaker B>Thanks.
• 37:25
  > Speaker B>I'm going to pause the show here while I go take a shower.
• 37:28
  > Speaker B>Good Lord.
• 37:29
  > Speaker F>On the nose, I got unclean.
• 37:32
  > Speaker E>Unclean?
• 37:33
  > Speaker F>When have you ever been clean?
• 37:35
  > Speaker B>Not around him, I haven't. Okay.
• 37:37
  > Speaker F>On the nose, I got luxardo cherries, oak and lemon. On the palate, I got a, uh, big mint hit. Blueberries, oak and spices.
• 37:46
  > Speaker F>And the finish was, like, all mint and fire.
• 37:49
  > Speaker F>It was really cool.
• 37:51
  > Speaker E>Uh, it's a beautiful whiskey.
• 37:53
  > Speaker F>It is.
• 37:54
  > Speaker E>Bob has just got his nose buried in that glass. He's not even talking.
• 37:58
  > Speaker B>It is a subdued nose for the palate.
• 38:00
  > Speaker E>Yeah, you can't get anything off it.
• 38:02
  > Speaker B>I'm getting it. I mean, it's opening up, and it's a shy diminish. It's very shy.
• 38:08
  > Speaker C>You really got to swirl it around.
• 38:11
  > Speaker B>Uh, you got to agitate the heck, add a little.
• 38:13
  > Speaker C>Add a drop or two of water to really get anything off of the.
• 38:15
  > Speaker E>Nose of it, and then in your mouth, bam.
• 38:22
  > Speaker C>The old, uh, Batman and Robin Kapowam socket to them. That's what happens.
• 38:29
  > Speaker C>That's what happens when you put this one in.
• 38:31
  > Speaker B>Well, you're not going to mistake the fact that you're drinking bookers. When you put that in your mouth. Uh, you're going to go, yeah. I wonder what this would. Holy cow.
• 38:40
  > Speaker F>It's been two minutes. It's still finishing.
• 38:42
  > Speaker B>Yeah.
• 38:42
  > Speaker F>That was strong.
• 38:46
  > Speaker B>Uh, and again, how do they get this out of.
• 38:49
  > Speaker E>Got rope burns on my wrist out.
• 38:50
  > Speaker B>Of a six year, ten month, ten day old whiskey? I mean, six years, ten months, ten days.
• 38:56
  > Speaker C>Right?
• 38:57
  > Speaker B>We've had whiskeys that taste like weak tea, that are seven or eight years old.
• 39:03
  > Speaker E>These high floors on those warehouses, that's exactly a lot of evaporation. A lot of oak.
• 39:08
  > Speaker C>These are not high floors.
• 39:13
  > Speaker E>They're middle to high. Four.
• 39:15
  > Speaker C>Yeah, middle floors. Right in the middle.
• 39:17
  > Speaker E>They've got to be hot parts of the warehouse.
• 39:21
  > Speaker F>I think the master distillers is walking around and making that f 35 plane crashing sound. And then he knows to put that in this batch. Yeah, that one.
• 39:32
  > Speaker F>So the master distiller does that, then he knows to put it in the pinkies batch.
• 39:37
  > Speaker B>I just picture Fred, no, sitting on a barrel, waving a cowboy hat like slim pickens and Dr. Uh, strangelove as he rides this thing into the barrel, into the bottling.
• 39:47
  > Speaker E>Do we have a rating for this?
• 39:50
  > Speaker B>Yes, we are going to rate, uh, the 2022 four pinkies batch bookers. A, uh, well deserved four sips under protest.
• 40:00
  > Speaker E>Should be higher. You philistine. I just pushed you into that because we got two more whiskeys, Bob.
• 40:06
  > Speaker C>Well, Justin is going to tell us.
• 40:09
  > Speaker B>Justin is going to tell us on the next one.
• 40:10
  > Speaker F>All right, so now we're going to talk about bookers 2023.
• 40:14
  > Speaker C>Wait, in a minute. We get to talk about another bookers.
• 40:16
  > Speaker E>Another.
• 40:16
  > Speaker F>Another booker.
• 40:17
  > Speaker E>Bookers.
• 40:18
  > Speaker D>Go ahead and make my day, damn it.
• 40:20
  > Speaker D>Now I'm leaving batch two, apprentice batch.
• 40:25
  > Speaker F>It's 62.75% alcohol by volume, or 125.5 proof. It's aged seven years, one month, and two days. Very precise.
• 40:34
  > Speaker E>It's a real man's whiskey. 0.1% more in an extra year.
• 40:37
  > Speaker D>Yeah.
• 40:39
  > Speaker F>7% came from the 7th floor of nine story warehouse h.
• 40:44
  > Speaker F>9% came from the fourth floor seven story warehouse w. 11% came from the fourth floor of this warehouse.
• 40:52
  > Speaker B>I think that's. I I don't think it's one.
• 40:55
  > Speaker D>I.
• 40:55
  > Speaker F>Okay, different warehouse. 18% came from the fourth floor of seven story warehouse o.
• 41:01
  Anyone have bingo? 00: 19 percent came from the fourth floor of nine story warehouse g. Okay, I have bingo. And 36% came from the fourth floor of seven story warehouse z as in zebra.
• 41:14
  > Speaker E>It's Zed.
• 41:17
  > Speaker B>Zed's dead.
• 41:18
  > Speaker F>Zed is dead.
• 41:19
  > Speaker B>Zed's dead.
• 41:20
  > Speaker F>So the color of this is like, rich brown on the nose. I got mint, cedar, some musty notes, and, like that. Camping, when you're camping with the kerosene lamp.
• 41:34
  > Speaker F>Um, leather.
• 41:36
  > Speaker F>Yeah. The palate was big and bold, and I got cinnamon, touch of grapefruit, some words I can't read because whiskey is really strong. And there was a lot.
• 41:49
  > Speaker E>True that. We have to bring our own water.
• 41:51
  > Speaker B>We got a little rule back home. If it's brown, drink it down.
• 41:55
  > Speaker F>There was a long finish, and it had toffee on it. What did you think?
• 42:00
  > Speaker E>It's really bad when you can't read your own notes because they're so, no.
• 42:03
  > Speaker F>It'S really good, but really good.
• 42:06
  > Speaker E>Uh, that kerosene note is absolutely right. It's vanilla toffee leather for me, candied, uh, fruit on the palate, orange and cherry and spice.
• 42:16
  > Speaker E>And it's a huge finish. But what really brought this out to me was water. Um, it didn't change the nose so much as it brought up tangerine and ginger on the palate.
• 42:24
  > Speaker E>Tangerine, ginger, and oak. And it's so good that kerosene went away. White, uh, pepper on the finish. Tons of oak tannins. Brent, what do you think?
• 42:34
  > Speaker C>Yeah. One big thing to note between these two, we're kind of comparing back and forth between them. The other one, softer nose. This one here, the nose really matches the palate. It's like it really comes through and, uh, matches your palate because this is another flavor bomb. The dark cherries, vanilla, got the oak tannins, the clove baking spice. Um, you get that ginger that you mentioned. Did you get the citrus, cherry, that oranges?
• 43:03
  > Speaker C>There's like peppercorns resting on the side of your mouth, on your tongue, just like, just making your whole mouth tingle. Uh, amazing finish.
• 43:14
  > Speaker C>Uh, this is another beauty.
• 43:16
  > Speaker B>It's more of a.
• 43:16
  > Speaker C>What do you say?
• 43:17
  > Speaker B>Booker's more of a classic Booker's nose.
• 43:19
  > Speaker C>Yeah, but definitely completely different with the same kind of outcome.
• 43:26
  > Speaker B>Booker, she says I should probably look one of these up.
• 43:29
  > Speaker C>Maybe it starts with a b, ends in an r. Remember when Bookers used.
• 43:34
  > Speaker E>To be $50 a bottle and it was everywhere when they raised the price?
• 43:38
  > Speaker B>And it was everywhere.
• 43:39
  > Speaker E>It was everywhere, and they complained when they raised the price.
• 43:42
  > Speaker E>Now it doesn't matter what I charge. People want it.
• 43:44
  > Speaker C>This is it now.
• 43:45
  > Speaker F>You're lucky you can find it for $100.
• 43:47
  > Speaker E>Find it.
• 43:49
  > Speaker B>It's just so pretty.
• 43:53
  > Speaker E>Mhm.
• 43:56
  > Speaker F>And it was better when it was cheaper, too.
• 43:58
  > Speaker B>It's still good.
• 43:59
  > Speaker C>There's always good.
• 44:02
  > Speaker E>Everything's better when it's cheaper.
• 44:04
  > Speaker B>But whatever, this is good.
• 44:05
  > Speaker C>I mean, there's people that are sitting at home right now with, uh, eight different years that are going through and finding out which one of the ones they like the best.
• 44:15
  > Speaker F>That sounds like a good day.
• 44:16
  > Speaker C>It's a great day. I'll do that tomorrow.
• 44:20
  > Speaker B>But they're not going to invite you over.
• 44:23
  > Speaker F>True. Drink all their stuff.
• 44:26
  > Speaker B>They're like friendly kind of people, so.
• 44:29
  > Speaker F>They'Re not going to deal with that too.
• 44:30
  > Speaker B>Yeah, but that's harm.
• 44:34
  > Speaker B>When they don't invite him, he just gives them a lecture.
• 44:37
  > Speaker E>I don't have to. Skills, I am good at dealing with people. Can't you understand that?
• 44:43
  > Speaker E>What the hell is wrong with you people?
• 44:46
  > Speaker B>That's harm when he's not invited over.
• 44:47
  > Speaker E>Yeah, I would rather drink a nice red wine and relax rather than have to give you a critique about your crappy whiskey selection you brought because some guy in some liquor store would buy. You should buy this because everybody else buys it. No, there's good stuff out there.
• 45:05
  > Speaker B>Well, we're going to rate the bookers. 2023, two apprentice batch, a well deserved forceps.
• 45:12
  > Speaker D>That's classified.
• 45:13
  > Speaker C>So, Bob, tell us about this last one.
• 45:16
  > Speaker E>The moment the world has waited for.
• 45:19
  > Speaker B>Okay, so about eight years ago, I was at Buffalo trace on a media trip, and we're walking through a rick house, and I see some experimental barrels, and I stopped to take a picture of one because I see stenciled on the head peded bourbon. And I went, what the, uh, hell is that? Well, guess what?
• 45:39
  > Speaker B>Nine plus years later, it's sitting in a bottle in front of me.
• 45:44
  > Speaker F>Better than a frontal lobotomy.
• 45:46
  > Speaker B>Buffalo trace experimental collection peded bourbon. It's 46% Abv 92 proof. Um, the experimental collection debuted in six. Each expression of the collection offers characteristics and a taste profile uniquely its own, caused by experimental changes in the mash bill, the types of wood, the barrel treatment, and more. Since not every experiment is deemed worthy of bottling, these whiskeys are only released periodically on a limited basis. The peded bourbon is its 26th release of the collection, and this release substitutes the standard barley for a smoked peded malted barley.
• 46:25
  > Speaker E>So, uh, we're guessing 4%. You remember the mash bill off the top of your head?
• 46:29
  > Speaker B>No, they don't release theirs, but probably eight or under.
• 46:35
  > Speaker E>Yeah, under 810.
• 46:37
  > Speaker B>But on the nose, it's very confusing to me because I get that plumbers putty sort of nose that I get from a young rye.
• 46:50
  > Speaker B>I get a little bit of just the slightest hint of smoke. I mean, just barely.
• 46:56
  > Speaker E>I get new suede. Yeah, it's new suede.
• 47:01
  > Speaker B>I've got down here, leather. I've got cocoa suede.
• 47:05
  > Speaker E>This is not cured leather.
• 47:09
  > Speaker F>Corvette interior.
• 47:12
  > Speaker B>It seems like the m maltiness is amped up more. I'm getting more of the maltiness than I'm getting of the smoke.
• 47:18
  > Speaker E>Yeah, I'll give you that 100%.
• 47:20
  > Speaker B>Again, milk duds. A little bit of cocoa, a little bit of malted milk, and on the palate.
• 47:26
  > Speaker E>Hold on.
• 47:30
  > Speaker B>Mmm.
• 47:35
  > Speaker B>Yeah, it's unusual.
• 47:37
  > Speaker B>It's buffalo trace, but with something different, malty and creamy, and just barely that hint of smoke. What'd you think, Bret?
• 47:47
  > Speaker E>Yeah.
• 47:47
  > Speaker C>Everybody was happy to hold me down.
• 47:49
  > Speaker B>Saying we were hoping for wagamulin.
• 47:53
  > Speaker C>You got a lagamulin in front of you?
• 47:56
  > Speaker B>We were praying for octamore bourbon.
• 47:59
  > Speaker C>But it's not that, people.
• 48:02
  > Speaker C>I got like a malta meal with oats and barley.
• 48:05
  > Speaker E>Malta meal is exactly right.
• 48:06
  > Speaker C>Yeah. Um, and then on the palate, a chocolate breakfast cereal without the sugar. Uh, so very soft and subtle. Um, no smoke, guys. There's just no smoke to it.
• 48:22
  > Speaker B>You don't get the tiniest wisp.
• 48:25
  > Speaker C>Yeah.
• 48:25
  > Speaker B>What do you think, Jason?
• 48:26
  > Speaker F>So I did have this in the same glass that I also had, a Lagavolin 16. So I'm hoping it was really clean. But I definitely got, like, a hint of the peat. And it was pretty fun.
• 48:41
  > Speaker B>It was a very cool experiment. And again, eight years later, it's sitting in front of me, so that's kind of cool.
• 48:47
  > Speaker E>Yeah.
• 48:48
  > Speaker B>So we're going to be rating the buffalo trace experimental peded collection. Three sips.
• 48:54
  > Speaker D>Interesting.
• 48:55
  > Speaker B>Exactly. Very interesting.
• 48:57
  > Speaker B>Well, that's all the time we have for today. I want to thank our co host for joining us today. Thank you, Brent.
• 49:03
  > Speaker C>Thanks for trying to trick me for beaded.
• 49:06
  > Speaker B>I was so hoping for Octamore buffalo trace. Watch him curl up into the table.
• 49:12
  > Speaker B>Thank you, Harm.
• 49:13
  > Speaker E>Thanks, Bob. I'm smelling this buffalo trace again, and that suede is really prominent. It's like a new suede jacket. Uh, it's back in 1986.
• 49:22
  > Speaker B>And thank you, Justin.
• 49:24
  > Speaker F>Thank you. And I'd rather have a bottle in front of me than a frontal lobotomy.
• 49:27
  > Speaker C>Oh, I don't think so.
• 49:29
  > Speaker B>Well, for sip sudden smoke, you might.
• 49:30
  > Speaker E>Need the frontal lobotomy.
• 49:32
  > Speaker B>This is made, man. Bob, we thank you for joining us. Remember, life is too short to drink bad whiskey.
• 49:37
  > Speaker B>Unfortunately, we didn't have to do that at all.
• 49:40
  > Speaker C>Uh, now, when there's something that's called bookers.
• 49:43
  > Speaker E>Two of them.
• 49:44
  > Speaker B>Good day.
• 49:45
  > Speaker C>Yeah.
• 49:47
  > Speaker G>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.
• 49:56
  > Speaker E>Give it a little tappy. Tap, tap, tap a roo.
• 49:59
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• 50:58
  > Speaker A>This has been a one tan hand production of sip 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.
• 51:16
  > Speaker E>You.