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Broken and Lucky Again · Sips, Suds, & Smokes

• 0:00
  > Speaker A>On the next episode of Sips, suds, and smokes.
• 0:04
  > Speaker B>And, uh, this is a whiskey episode. And here's the whiskeys we're going to be discussing today. So, from broken barrel, we have the broken barrel americana straight whiskey, we have the broken barrel cask reserve. We have broken barrel reserve oak series.
• 0:20
  > Speaker B>From barrel bourbon, we have their cast finish series, Amberana. From old Carter, we have the old Carter straight bourbon whiskey, small batch 14. The old Carter straight american whiskey, small batch two. The old Carter straight Kentucky whiskey, small batch nine.
• 0:40
  > Speaker B>And, um, from the folks at lucky seven, we have batch one of, um, the workhorse. So.
• 0:45
  > Speaker C>Whoo hoo.
• 0:47
  > Speaker D>Not a bad lineup.
• 0:48
  > Speaker B>Um, yeah, no, it's much better than sitting around the pool with nothing.
• 0:53
  > Speaker A>We'll be right back after this break.
• 1:17
  > Speaker A>Brought to you almost live from the dude in the basement studios.
• 1:21
  > Speaker C>Why?
• 1:22
  > Speaker A>Cause that's where the good stuff is. It sits, suds and smokes, with your smokin host, the good old boys.
• 1:49
  > Speaker A>And now it's sippin time.
• 1:56
  > Speaker B>Hey, sips. Sippin time again. Welcome to this sips episode where everything good in life is worth discussing always. We are the best thing on around
• 2:05
  02: 08 in the morning.
• 2:07
  > Speaker E>Yeah, but who knows that, though? How do we know that?
• 2:10
  > Speaker F>Well, you know, Judge Steve Harvey just moved off the slots.
• 2:15
  > Speaker E>We got a shot.
• 2:18
  > Speaker B>Wapner. I missed. It's time for Wapner. Wapner comes on. Five minutes. Wapner.
• 2:24
  > Speaker B>Well, this is made man Bob joining me today. Or made man Brent.
• 2:27
  > Speaker E>You know, we're in Florida, in a basement in Florida. You know what that's called?
• 2:31
  > Speaker B>A pool.
• 2:31
  > Speaker E>Yes, that's right. So we're. We are sitting by the pool chillin and grilling. Don't think that we're down somewhere busty.
• 2:37
  > Speaker B>Unlike the rest of the country, when we dig a hole in the ground and line it with concrete, we lay out next to it and drink cocktails we don't, like. Have a weird relative living in it down, you know, under the house.
• 2:47
  > Speaker E>Yes.
• 2:48
  > Speaker B>And paid man. More.
• 2:50
  > Speaker D>Good morning. It's a pleasure to be in the damp, sort of musty, not so dark basement.
• 2:57
  > Speaker E>He's wearing a hawaiian shirt, of course. He's out on the pool deck.
• 3:00
  > Speaker C>Yeah.
• 3:00
  > Speaker B>Ah, please. And good old boy Justin.
• 3:03
  > Speaker F>Oh, uh, good morning. Always a pleasure to be here in the basement.
• 3:07
  > Speaker B>Slash pool slash liquor store. Yeah.
• 3:12
  > Speaker E>Floating bottles of liquor.
• 3:15
  > Speaker F>Sweat a day.
• 3:16
  > Speaker B>Well, it's, uh, you know, it's a good day to be asked. What can I say? Well, our sip segments are all about distilled spirits, wine, tea, coffee. Pretty much anything else you can drink?
• 3:28
  > Speaker B>And this is a whiskey episode. And here's the whiskeys we're going to be discussing today. So, from broken barrel, we have the broken barrel americana, straight whiskey. We have the broken barrel cask reserve. We have broken barrel reserve oak series.
• 3:45
  > Speaker B>From barrel bourbon, we have their cast finish series, Ambarana. From old Carter, we have the old Carter straight bourbon whiskey, small batch 14. The old Carter straight american whiskey, small batch two. The old Carter straight Kentucky whiskey, small batch nine.
• 4:04
  > Speaker B>After the folks at lucky seven, we have batch one of the workhorse. So.
• 4:11
  > Speaker B>So we are going to, uh.
• 4:13
  > Speaker D>Not a bad lineup.
• 4:14
  > Speaker B>Yeah, no, it's much better than sitting around the pool with nothing, that's for damn sure.
• 4:20
  > Speaker B>So, we're going to ask, uh, against my better judgment, not a hell. What's.
• 4:25
  > Speaker B>Okay, Justin dorsips ratings.
• 4:28
  > Speaker F>I am Hans, and this is Franz, and we are here to pump you up.
• 4:34
  > Speaker F>One sip.
• 4:35
  > Speaker B>Like I said, I told you it.
• 4:37
  > Speaker E>Was against your better judgment. I know.
• 4:39
  > Speaker F>Give me a glass of water to wash out my mouth.
• 4:50
  > Speaker F>Two sips. Nice. But what else do you have, girly man?
• 4:55
  > Speaker C>Well, isn't that nice?
• 4:57
  > Speaker F>Three sips.
• 4:59
  > Speaker C>Hmm.
• 5:00
  > Speaker F>Interesting. What was this again?
• 5:04
  > Speaker D>Interesting.
• 5:06
  > Speaker F>Four sips. Let's keep the secret to ourselves. Pour me another.
• 5:14
  > Speaker D>That's classified.
• 5:16
  > Speaker B>Didn't know what he said to a steroid dealer. Yeah.
• 5:19
  > Speaker F>Five sips. Oh, uh, my. I was unaware anything could be this good.
• 5:26
  > Speaker C>Oh, my goodness. Yeah, yeah, yeah.
• 5:31
  > Speaker D>Thank you, Arnold.
• 5:33
  > Speaker F>You're welcome.
• 5:34
  > Speaker B>Get to the chopper. Yep.
• 5:39
  > Speaker B>That's a new record. Four minutes and 44 seconds in, and we're already in the toilet. So let's get on to. Let's see if we can salvage this show.
• 5:48
  > Speaker E>Not a chance.
• 5:49
  > Speaker B>Let's get on to our first, uh, whiskeys. We're going to have Brent tell us a little bit about them.
• 5:54
  > Speaker C>Okay.
• 5:54
  > Speaker E>This is a broken barrel whiskey company. It was founded by Seth Benham, um, the owner of infused spirits. Broken barrel sources whiskey from Indiana and contract distills whiskey in Kentucky. And at the historic Green river distillery, most people think it's like MGP. You know, they get so the.
• 6:14
  > Speaker E>Then the blends the whiskey to profile before subjecting it to their unique finishing process. The company has founded the idea of an oak bill.
• 6:24
  > Speaker E>The whiskey is filled into a large tank. It's a stainless steel tank, and then new and used staves from a variety of barrels, including american bourbon, french oak brandy and sherry are inserted into the whiskey to finish it. So I. I guess. I mean, I think they just take apart the barrels and put the staves in there. I don't think they actually break them up, but it's a. It's. It's a process, I think. Kind of like.
• 6:47
  > Speaker B>Have you ever tried to bend a stave? It doesn't bend. You sure as heck ain't breaking it.
• 6:52
  > Speaker C>No, no.
• 6:53
  > Speaker E>I mean, it's.
• 6:54
  > Speaker C>Yes.
• 6:54
  > Speaker B>I mean, you gotta drop a barrel out of about a third floor window onto concrete. Get that sucker to break. Oak is strong.
• 7:01
  > Speaker E>I mean, I can just see him sitting, sitting around a large steel tank and, like, us sitting around the pool right now and just throwing staves in it.
• 7:07
  > Speaker F>You know, that's our workout. Warm up. You break a stave, then break a sweat.
• 7:13
  > Speaker B>It's like how we sit here and throw the piranhas in the pool when harm's around.
• 7:17
  > Speaker C>Yes.
• 7:18
  > Speaker B>Oh, same thing.
• 7:19
  > Speaker D>Okay.
• 7:19
  > Speaker E>Which one lasts longer, harm or the piranha? Well, uh, the last time he went.
• 7:22
  > Speaker B>Out on my boat, I was too drunk. He yelled at me because I kept chumming the water when he was swimming. But, you know, I mean, that's just.
• 7:29
  > Speaker E>That's his choice.
• 7:31
  > Speaker E>So our first expression is broken barrel americana.
• 7:34
  > Speaker E>Straight whiskey is 50% abv 100 proof non age stated, 80% corn, 14% rye, 6% malted barley. This expression is a blend of light whiskey and bourbon. This is unusual. Most people don't do that, but. So it's finished with three very american favored oaks. The oak bill is 40% toasted american oak barrel staves, 40% new char number, four oak staves, and 20% american apple brandy staves.
• 8:08
  > Speaker E>So they've got quite a mixture in here. Uh, the color on this is a very light straw color. It's not, um.
• 8:14
  > Speaker E>Not a deep color at all. On the nose, I get. I get apple pie, vanilla, a little bit of butterscotch. It's. It's fruit. It's. It's that fruitiness of that fruitiness and sugar ness. Um, on the palate, it's just, you get apple pie right off the bat. Um, I get some dark chocolate. It's like a bitter kind of chocolate on it.
• 8:37
  > Speaker E>Um, and it's got a decent finish. It's got that dark chocolate carries over into the palate where it's got that little bit of bitterness and a little bit of nuttiness to it.
• 8:48
  > Speaker E>And, you know, overall, it's a nice.
• 8:50
  > Speaker E>You know, it's a nice entry level bourbon for them, for what they're bringing in. And I have to say that it's different than anything that's on the shelf.
• 8:59
  > Speaker E>So, you know, when you want to try something different. You don't have to look at everything. That's like, well, that's that. That's that.
• 9:05
  > Speaker E>That's that. Now you get something a little bit of a, uh, to choose from. And I like what they're doing here with this concept. Maury, what do you think?
• 9:14
  > Speaker D>Well, that's a good question.
• 9:15
  > Speaker C>Um.
• 9:15
  > Speaker D>Um, I agree with you. It's an interesting concept. I love the fact that they're experimenting. They're doing different things. They're really breaking with tradition, cooking essentially with wood. Uh, much like, reminds me of the makers 46 program, where they're using staves to, uh, you know, kind of create a recipe.
• 9:33
  > Speaker D>So I like, I like the concept.
• 9:35
  > Speaker D>Um, like I said, they're just getting started. I'd love to see where they go in the next few years. Um, I think it's well made. It's, uh, you know, it's not overly complex. It's got a medium finish. It's got some nice apple pie flavors, as you pointed out. I think it's fun. I think it's an interesting whiskey to talk about how they've kind of, you know, turned the industry on its head and putting, stealing steel and added wood staves, as opposed to adding whiskey to wooden barrels.
• 10:03
  > Speaker E>Right. Where makers add to a wooden barrel, just a single barrel, and they added to a vat. I don't know how big of the.
• 10:09
  > Speaker D>Vat is a, ah, batch.
• 10:10
  > Speaker E>Uh, yeah, I don't know how big it is, you know, that they're doing it to, you know, or, or what the, you know. But, yeah, it's, it's nice. It's interesting. So, yeah.
• 10:18
  > Speaker D>Justin, what'd you think?
• 10:19
  > Speaker F>This kind of reminds me of, like, Kentucky gentlemen mixed with, like, uh, heaven hill ball and bond stirred together in the best possible way.
• 10:29
  > Speaker E>Who's done that?
• 10:30
  > Speaker F>It's like a new.
• 10:31
  > Speaker C>You got.
• 10:31
  > Speaker F>You get that kind of neutral grain spirit thing, but you get some decent whiskey behind it.
• 10:37
  > Speaker B>Well, you've been drinking a little bit, and you didn't quite finish the first glass, and then you grab the bottle and pour it in. You know, that's how it happens, right? Like I have to tell you. Come on.
• 10:50
  > Speaker D>What'd you think of this whiskey, Bob?
• 10:52
  > Speaker B>I thought it was interesting. It's, um, that apple, that apple pie is just, it just leaps out of the glass. It's got a really pretty nose. It's really, really interesting nose.
• 11:07
  > Speaker C>Um.
• 11:09
  > Speaker B>A little bit light for me.
• 11:15
  > Speaker B>You know, I tend to. I tend to like my whiskey is a lot more, you know, beefier. What more heavier um, when you say.
• 11:21
  > Speaker E>You can taste color this one, you can kind of taste the color.
• 11:25
  > Speaker B>You know, it's.
• 11:26
  > Speaker C>It's.
• 11:26
  > Speaker F>Well, you know, so the mushrooms are.
• 11:28
  > Speaker B>I can tell that there's light whiskey in that blend, you know.
• 11:32
  > Speaker B>Um, but I think they did a really good job with. With, you know, with the wood bill on this, because it made a really interesting flavor palette, and it made a really interesting nose. I just.
• 11:46
  > Speaker B>I wish they'd have just went all straight bourbon instead of the light whiskey in it. I think it would have had a little bit more body to it. Um, but overall, you know, you know, a solid, well put together whiskey, um, you know, I wouldn't turn my nose up at it, that's for sure.
• 12:05
  > Speaker E>What are we rating this one?
• 12:07
  > Speaker B>Well, we are going to be rating the broken, uh, barrel Americana straight whiskey. Uh, two sips.
• 12:16
  > Speaker C>Well, isn't that NASA?
• 12:19
  > Speaker B>So that's going to take us to our next whiskey, and we're going to have Justin tell us about that one.
• 12:23
  > Speaker F>So we're going to talk about broken barrel Americana straight whiskey.
• 12:29
  > Speaker D>I think we're talking about.
• 12:30
  > Speaker F>Yeah, we're going to talk about broken barrel cast strength.
• 12:33
  > Speaker C>Yeah. 57.
• 12:34
  > Speaker B>We already just talked about the other one.
• 12:36
  > Speaker C>Yeah.
• 12:36
  > Speaker D>Alcohol.
• 12:37
  > Speaker B>Thanks for joining the program.
• 12:39
  > Speaker F>Or 115 proof. It's 70% corn, 21% rye, and 9% malted barley.
• 12:47
  > Speaker G>You weren't even born with the sense.
• 12:49
  > Speaker F>God gave the common dog using a base of Kentucky straight bourbon whiskey. The oak bill for this expression is 40% ex bourbon barrels, 40% new french oak, and 20% sherry barrels.
• 13:07
  > Speaker D>So, interesting wood bill.
• 13:11
  > Speaker F>This one has a very sweet nose to it. It's kind of got a dark copper color on the palette. I get caramel dark berries, and we'll be back with more. And this is good old boy Justin back talking about broken barrel cast strength. What's interesting about this is it kind of reminds me of Dolmore with the, uh, orange and dark chocolate. That's a scotch that we've talked about on this show before, and the finish goes away pretty quick. But up into that point, I really enjoyed it. What did you think, Morgan?
• 13:50
  > Speaker D>I thought this was a clear step up from the previous whiskey. I like this quite a lot. This was a little more traditional bourbon. Uh, I think they cut back a little bit of corn on the mash bill. They added a little bit of rye. Again, it's got a nice dark copper color. I would agree with you on that.
• 14:06
  > Speaker D>It has a pleasant nose, but it's got a really nice mouth feel. It's got just some viscosity. It's got some vanilla and some brown sugar. And I found the palette to be, uh, excuse me, the finish to be a little bit more medium. I found this to be pleasant, really enjoyable. Very nice, um, approachable whiskey, very well made. I love to see this with a little bit more age on it, but it's definitely not young. I think it's ready to drink, and I think, um, probably represents a nice entry level, good value. Uh, whiskey. Um, Brett, what do you think?
• 14:38
  > Speaker E>Yeah. On the nose, I put down here sweetness. I got, like, powdered sugar and sherry. On the nose. I mean, it's just. It's like a sweet nose. It's like you can't avoid not noticing that right off the bat.
• 14:50
  > Speaker E>And then on the palate, I got. I put down. It's got, like, cake notes, you know, like a. Like a nice, like, birthday cake note. You know, it's a little bit of. I got, uh, just a hint of some berries on there, you know?
• 15:01
  > Speaker E>Uh, hard, uh, to say if it's blackberries, but it's just a hint of berries on it. And, yeah, the finish. The finish is nice, but it's kind of short lived. It just doesn't.
• 15:12
  > Speaker E>It just doesn't follow through with, like, okay, well, you know, because you feel like you have to come back to it too soon, you know, to really get your. To really get out of it what you need to. So, Bob, um.
• 15:25
  > Speaker B>Um, pretty much echo, like, on what everybody's else has said.
• 15:29
  > Speaker C>It's.
• 15:29
  > Speaker D>It's got a.
• 15:30
  > Speaker C>It's.
• 15:30
  > Speaker B>Again, it's got a pretty nose. It's. I'm with you.
• 15:33
  > Speaker C>It's.
• 15:33
  > Speaker B>It's a really, really sweet nose.
• 15:37
  > Speaker B>I mean, it's like inhaling powdered sugar.
• 15:39
  > Speaker C>Yes.
• 15:39
  > Speaker B>It's really, really sweet.
• 15:41
  > Speaker E>That's what I got down. Reminds me of a powdered sugar sherry.
• 15:43
  > Speaker F>Sweet cafe DuMont by hickory coffee. And I'm sniffing the beignets.
• 15:47
  > Speaker D>Cause sniffing the beignet.
• 15:50
  > Speaker B>You're trying to eat a beignet, and you inhale a little bit too hard.
• 15:53
  > Speaker F>Yeah, inhale a little of the powder.
• 15:55
  > Speaker B>Yeah, it's a really, really sweet nose. But, uh, you know, I'm definitely getting, you know, I get. I get, like, some BlackBerry on it.
• 16:07
  > Speaker B>For sure.
• 16:08
  > Speaker E>Yeah, just a hint of BlackBerry. It's like, it's. You got that cake note, but then a hint of blackberries.
• 16:14
  > Speaker B>Yeah, a little bit of orange peel. And I get a. Hold on.
• 16:20
  > Speaker C>Hmm.
• 16:23
  > Speaker B>On m the palate, it.
• 16:24
  > Speaker C>The.
• 16:24
  > Speaker B>The sweetness for me really comes through. I get candy, um, corn. You know, that waxy sweetie.
• 16:31
  > Speaker B>Kind of.
• 16:32
  > Speaker D>That's a good point. Yeah, I think you might be right. That that's a good descriptor.
• 16:35
  > Speaker B>Yeah, it's. It's not. It's. The noses fools you because you think it's going to be really sticky, and it's. It's not as sweet.
• 16:45
  > Speaker B>It's like candy corn is sweet, but it's a little more waxy than sweet.
• 16:48
  > Speaker D>And that's.
• 16:48
  > Speaker B>That's what I'm getting here. I'm getting sort of that. That overall, I'm getting a little bit of a corn flavor in it. Not like raw corn, like candy corn. Like it's wax.
• 16:57
  > Speaker B>You know, like when we say, you know, like, it's the corn, the whiskey is a little corny because it's too young. Not that it's more.
• 17:03
  > Speaker D>It's not that corn.
• 17:03
  > Speaker B>No, it's. It's like, uh. Like a candy corn kind of thing. So.
• 17:06
  > Speaker E>Yeah, that's kind of why I said the cake notes, because it wasn't sweetness like it. Yeah, but it was, you know.
• 17:11
  > Speaker B>Yes, mildly sweet.
• 17:12
  > Speaker C>It's.
• 17:12
  > Speaker B>It's the nose. The nose tricks you, but, you know, and it's. It's, you know, the finish on.
• 17:19
  > Speaker B>It's not too bad. A little bit hot, actually.
• 17:25
  > Speaker F>So, who's happy to get the candy corner? Halloween.
• 17:28
  > Speaker F>Who wants to throw it away?
• 17:30
  > Speaker E>Nobody wants to throw it away. Nobody's happy.
• 17:33
  > Speaker C>Bob?
• 17:33
  > Speaker B>Um, I think there's only one batch of candy corn. It's like fruitcake. It just goes around and around. You know, you get it, your kids bring it home, you just hold onto it. Cause it never goes bad. And then you put it in the bucket for next year, and then their kids get it.
• 17:46
  > Speaker C>And then.
• 17:47
  > Speaker B>Yeah, and then it just goes back and forth. I think. I think the factory that made that burn down in 1856.
• 17:52
  > Speaker D>So, guys, let me refocus you. What are we going to rate this whiskey?
• 17:56
  > Speaker B>Well, we are going to be rating the broken barrel cast, uh, strength. Uh, three sips.
• 18:03
  > Speaker D>Interesting. Fantastic.
• 18:06
  > Speaker B>All right, so let's move on to our next one. We're going to have more.
• 18:09
  > Speaker B>Tell us about that one.
• 18:10
  > Speaker D>Why, thank you, mister Bob. Hardex whiskey is the broken barrel reserve Oak series.
• 18:16
  > Speaker D>57.5% abv, or 115 proof. For those of you who are mathematically challenged, like Justin, it is 13 years old. The mash bill is 70% corn, 21% rye, and 9% malted barley, using Kentucky straight bourbon whiskey. The oak bill for this expression is 70% beach brandy staves and 30% french oak staves. Uh, I don't even know what to say about that. Let me say that the color is a nice, you know, burnished copper on the nose. It's definitely fruity. There's definitely peach and pie crust on the palate. It's got some viscosity. It's got a lot of vanilla, uh, brown sugar.
• 19:04
  > Speaker D>Again, it's got a sweetness. And after that last whiskey, I'm. I thought I liked it a little bit more.
• 19:10
  > Speaker D>I'm finding after the last whiskey, it falling a little bit flat on my palate at this time. First time I tried it, I was a little more hopped up about and excited about this. But after it sat in the glass, and after just revisiting the previous whiskey, by comparison, I feel like this falls a little bit short. Just got a little one note, kind of a short finish.
• 19:27
  > Speaker D>Kind of didn't really do much. Uh, I think it was better when we first poured it. What do you think, Justin?
• 19:32
  > Speaker F>You're absolutely right.
• 19:33
  > Speaker D>Oh, my God. That's the first time I ever heard that. Can you say that again?
• 19:35
  > Speaker F>You are absolutely right.
• 19:37
  > Speaker B>You'll never hear it again.
• 19:37
  > Speaker D>Let me get out my recorder. I never hear that again. I'd like to record it so I can bring it home.
• 19:42
  > Speaker F>Yeah, we first ported it.
• 19:44
  > Speaker B>I'd like to be at home when he plays that tape, just to see the look he gets on that.
• 19:50
  > Speaker C>Yeah.
• 19:50
  > Speaker F>When we first poured, it was fine. Then it just went south. Um, I got, like.
• 19:54
  > Speaker D>It just disappeared in the glass.
• 19:56
  > Speaker C>Yeah.
• 19:56
  > Speaker F>I mean, the nose is still good. I got, like, marshmallows and banana bread.
• 20:02
  > Speaker D>Leave it a shell of its former.
• 20:04
  > Speaker F>Self, but something went wrong with the finish. But, you know.
• 20:10
  > Speaker D>Brent, what do you think?
• 20:11
  > Speaker E>Yeah, I got the banana bread and peaches on the nose. It's. And it did follow up on the palette with the, uh, with the banana bread and some nuttiness on it.
• 20:21
  > Speaker C>Um.
• 20:21
  > Speaker E>Um, but, yeah, it has.
• 20:24
  > Speaker E>Change has evolved and changed. It's. It doesn't quite have the finish that it had before. Not after revisiting these three again, you know, but it is the darker of the three.
• 20:35
  > Speaker C>Um.
• 20:35
  > Speaker E>Um, I was. I kind of expected more of a punch to it than what it was. It doesn't drink, like, a.
• 20:41
  > Speaker E>Like, 115 proof for a 13 year.
• 20:43
  > Speaker F>Old, so I guess you gotta crack it, chug it, but responsibly, the responsibilities, it's definitely another.
• 20:51
  > Speaker E>This is a dessert, kind of like a dessert whiskey, you know, that you'll have for dessert, and you, um, know, and then move on to something else after that. You know, it fits right in that. In that section of your, of your night.
• 21:03
  > Speaker E>You know, you finish eating, you have your little dessert drink, and then you move on to something else so it fits right in. Bob.
• 21:12
  > Speaker C>Um.
• 21:12
  > Speaker B>Um, yeah, on the nose.
• 21:15
  > Speaker B>I'm with you. It's like a peach pie. Uh, that.
• 21:17
  > Speaker B>That jumps out, man. It's like peach pie filling. And on the palate, kind of like a, like a cinnamon raisin bread kind of thing going on. A little bit of nuttiness in the center of the palate.
• 21:37
  > Speaker E>Yeah.
• 21:39
  > Speaker B>Like, I'm picking up, like. Like a pecan. A little bit of dryness in the center of the palate. Um, lots of vanilla, lots of brown sugar.
• 21:48
  > Speaker D>Um, those are the flavors. You nailed them on the head. Everybody's saying the same thing over and over again. All the ingredients of a peach pie.
• 21:54
  > Speaker B>Yeah, it's, well, the brown sugar notes, more like, um, when you make cinnamon rolls, you take the brown sugar, you mix it up with the butter to make it moist, and then spread it out. It tastes like brown sugar mixed with, like, wait, a little bit of brown.
• 22:08
  > Speaker B>A little bit of brown. Melted butter.
• 22:11
  > Speaker B>Um, that nuttiness is what's coming through for me. Um, a little bit of red berries.
• 22:19
  > Speaker C>Yeah.
• 22:20
  > Speaker F>Deconstructed pie.
• 22:21
  > Speaker B>Yeah. But I'm with Brent.
• 22:25
  > Speaker B>I think this thing would be, would dessert. I think this thing would be really good.
• 22:31
  > Speaker B>And the nose is. The. The nose is still there for me. The pallets fell off a little bit since we opened it, but the nose is still right where it was.
• 22:45
  > Speaker E>When you come back to it a third time, the palette, the, uh, finish picks up a little bit more. So I don't know if that's just because it's.
• 22:52
  > Speaker D>But it's because it's an odd number.
• 22:55
  > Speaker E>This odd number could be all that.
• 22:58
  > Speaker B>Methamphetamine you did this morning.
• 23:00
  > Speaker E>Could be that, too. Well, you know, that's why my teeth are brown.
• 23:04
  > Speaker B>You have teeth?
• 23:06
  > Speaker F>I was about to say you're in early stages of meth.
• 23:08
  > Speaker F>Oh, teeth.
• 23:09
  > Speaker B>He keeps them in his pocket like Barney fife and his bullet. I keep forgetting. Yeah, that's there in the pocket. All right, well, we are going to be rating the broken barrel, uh, reserve oak series three, uh, sips.
• 23:22
  > Speaker D>Interesting.
• 23:25
  > Speaker B>So that brings us to our next whiskey.
• 23:28
  > Speaker B>Um, why don't you tell us about it, Bob from barrel craft spirits.
• 23:32
  > Speaker B>So, uh, barrel craft is the producer of barrel bourbon. They were founded in 2013 by Joe and Janet Beatrice. Lovely people.
• 23:41
  > Speaker B>Uh, Joe's involvement in the spirits industry goes back the eighties, when his firm, Blue Dingo Digital, was busy creating digital presences for various brands in the spirits industry. All that changed in 2012 after a trip to a local distillery, when he got the bug to get into the whiskey business on the production side, which, yeah, you can. You go to a distillery and you start thinking, you can do this, it hits everybody. Um, so, built on the scottish model of an independent bottle or blender, they began sourcing quality whiskeys and rums, uh, from various sources and blending them to try to make an end product that's better than the sum of its parts. And apparently it's working because they've received a lot of awards, just. And they keep stacking them up. And honestly, it's interesting to watch Joe as a blender all, you know, all these years on. I mean, he just continues to get better every year, you know, I mean, he's, he's, he's turned out some really fantastic stuff. Um, they've actually been given the award for the best bourbon at the San Francisco World Spirits competition for their batch eleven release. So, um, let's talk about our first whiskey.
• 24:56
  > Speaker B>Well, our first whiskey, our only one from barrel bourbon today, which is the barrel bourbon cast finish ambarana.
• 25:02
  > Speaker B>It's 51, or 58.21% abv, which is 116.42 proof. This is a blend of five, six, seven, and ten year old Indiana bourbon and five year old Kentucky whiskey.
• 25:15
  > Speaker B>Um, to make this expression, the blending team created a bourbon blend with two mash bills with different char levels, and finished it in umbarana casks. A vatting of individual casks without finishing was then layered in to add more depth and richness and complexity, ensuring the bourbon shines through first and foremost, rather than use cubes, spirals, or finishing staves, uh, barrelcraft spirits chief whiskey scientist, uh, Tripp, uh, Stimson sourced true 53 gallon barrels made from sustainably harvested ambarano wood to finish off the bourbon.
• 25:49
  > Speaker B>And Ambarana is like the word of the day. It's like Sesame street. What's today's word in Kentucky? Right now?
• 25:57
  > Speaker E>Everybody's using it in Kentucky.
• 25:59
  > Speaker B>In Kentucky, the word of the day is umberana. The number is three. So, um, yeah, everybody's, everybody's experimenting. And I'm glad because I've had some that are really, really good. I've had some that, you know, they're working it out, but I think there's a future for it. For cast finishing, uh, at least very.
• 26:17
  > Speaker D>Very potent, though, it's overtaking.
• 26:20
  > Speaker B>Yeah, that's. Well, that's their learning, you know, I mean, because it's.
• 26:23
  > Speaker B>This is a new wood for everybody, you know? I mean, five years ago, had you ever heard of it? I had, uh, you know, I'd heard.
• 26:29
  > Speaker F>Of it till this weekend when I read the script.
• 26:32
  > Speaker B>Oh, you read the script.
• 26:34
  > Speaker F>I know.
• 26:34
  > Speaker D>Wow. Pants on fire.
• 26:38
  > Speaker F>Uh, practice the voices. But it was the wrong one.
• 26:41
  > Speaker B>Well, that's.
• 26:44
  > Speaker B>There's our boy. Boy. Okay. Dear Lord. Well, the nose on this, it's just. I mean, we all said it.
• 26:55
  > Speaker C>It's.
• 26:55
  > Speaker B>Everybody's going to say the same thing. It's like going to dunkin donuts and getting a bag full of warm apple fritters, sitting down in the car and opening them up, sticking your face in the bag.
• 27:03
  > Speaker F>Oh, I've got something different.
• 27:05
  > Speaker B>It's like a. I'm sure you do.
• 27:09
  > Speaker B>It'll be some industrial product, no doubt.
• 27:12
  > Speaker F>No, not today.
• 27:13
  > Speaker E>He had a bad childhood, so, I.
• 27:15
  > Speaker B>Mean, uh, his mom made him drake fabulous. So, yeah, it's. It's apple fritters. Apple fritters all day long. Um, now that's been sitting in the glass, there's some, um, some burnt toffee for me that's coming through.
• 27:31
  > Speaker B>I'm definitely getting that toffee a lot more than I was before. And then just that. That sort of baking spice that you get with, uh, uh, with an umber on a finished whiskey.
• 27:41
  > Speaker E>Cinnamon.
• 27:42
  > Speaker B>Yeah. Yeah. Cinnamon rich baking spice. So. But on the pallet.
• 27:48
  > Speaker B>Let's have a sip.
• 27:51
  > Speaker B>Mmm.
• 27:56
  > Speaker B>It's got a good mouthfeel to it. It's a little bit dry. Um, yeah, it's definitely on the dry side. It's. It's almost like a. Like we were, me and Mario saying. It's kind of like an ipa finish. It's got sort of that.
• 28:11
  > Speaker B>That little bit of astringency. Ah, that little bit of bitter, uh, on the back end. But all that baking spice and umbarana spice is still there, so it's. It's. I was almost expecting, you know, when you smell all that baking spice, you're expecting it to be sweet, and it's not. It's. It's very different. Um, there's some citrus in there. There's a nuttiness to it.
• 28:38
  > Speaker B>It almost. It's almost like. You ever have a really old overproof rum? Like an old, old jamaican rum? Yeah. You know, 25 plus. You know, it's. It reminds me of that.
• 28:50
  > Speaker C>Mm hmm.
• 28:50
  > Speaker B>You know, it's the inner. The rum loses that sweetness and it goes the other way. That's what it's reminding me of. Yes. This is interesting. This is very interesting. What'd you think, Justin?
• 29:00
  > Speaker F>So obviously, I got the cinnamon, but I also got, like, canned lemons with, um, oil.
• 29:09
  > Speaker B>Canned lemons.
• 29:10
  > Speaker F>No, I'm sorry. Canned clams with lemons.
• 29:13
  > Speaker B>And I've never in my life seen a lemon in a can. I gotta find this.
• 29:18
  > Speaker F>Canned clams, lemon, olive oil, black pepper.
• 29:23
  > Speaker B>Holy cannoli.
• 29:24
  > Speaker D>That is a mouthful, boy. I want whatever mushrooms you're eating.
• 29:30
  > Speaker B>I'm gonna say it one time, and this is cause we care.
• 29:33
  > Speaker B>It's why they call it dope, son.
• 29:36
  > Speaker B>Lay off of it.
• 29:38
  > Speaker D>I want what he's chewing.
• 29:40
  > Speaker B>Lord have mercy. Called coca leaves. Yeah. Uh, what you think, boy?
• 29:45
  > Speaker D>Wow. Well, let me say this.
• 29:47
  > Speaker D>It's grown on me in the glass.
• 29:50
  > Speaker D>Uh, it's a geek whiskey. It's a really, really niche, unique. Never had anything like it kind of whiskey. For me, it's a little out of balance. It's coming back into balance after about 45 minutes in, in the glass with some air.
• 30:08
  > Speaker C>Um.
• 30:08
  > Speaker D>Um, I think that you are spot on about the finish. The finish seems to have elongated. And, uh, I thought the finish notes were, were spot on. You know, it's sweeter than you'd expected on. On the palate.
• 30:20
  > Speaker D>Uh, uh, it was this, this dark cuban rum.
• 30:23
  > Speaker B>And.
• 30:24
  > Speaker D>Yeah, uh, that's.
• 30:25
  > Speaker B>It's not just me. Right. I like, if you've had, like, a, you know, 25 or 30 year old rum, um, it loses that sweetness, and then you get, you know, I mean, the wood really comes through.
• 30:34
  > Speaker D>That's what I get on the palate. I get that kind of.
• 30:37
  > Speaker B>Yeah, that's totally the flavor. It's the sensation.
• 30:40
  > Speaker C>Yeah.
• 30:41
  > Speaker B>The feeling.
• 30:41
  > Speaker D>It's totally out there. Like I said, it's like no other bourbon you've ever really had. So it's very unique, and it's fun to just share with your whiskey geeky friends. Hey, you want to try something you've never had before? This is.
• 30:51
  > Speaker B>Tell me what it is. There's nothing wrong with the geek whiskey because we've all got a few that, like, each one of us likes that the rest of us don't. But, like, there's, you know, there's one or two that each one of us is, like, really is fascinated with.
• 31:04
  > Speaker C>Yeah.
• 31:04
  > Speaker B>And this one, this is. This is definitely one to put up on the shelf to pull out when your friends come over and go, man, come here. Try this one. Yeah.
• 31:11
  > Speaker D>Yeah. So, uh, it's not an all day sipper. It's.
• 31:14
  > Speaker D>It's not even something that, uh, to be honest, I really go back to or spend my hard earned money on. But it's fun to try and talk about.
• 31:22
  > Speaker C>Yep.
• 31:22
  > Speaker B>What'd you think, Brad?
• 31:23
  > Speaker C>Yeah.
• 31:23
  > Speaker E>So, on the palate, I, uh. One thing I have is too much cinnamon. And by describing that, I want to say, like, if you were to take. When I was a kid, we used to take pie crust and put on their butter, you know, have a nice buttery pie crust and butter it, and then you put sugar, cinnamon on it. It's like you forgot the sugar.
• 31:40
  > Speaker E>So you got the butter and you got the cinnamon and you baked it, and you. And that's how it is. It's. You get that butteriness, your cinnamon, that pie crust taste.
• 31:49
  > Speaker E>It's. And it's a geek like pie crust.
• 31:54
  > Speaker D>With cinnamon, sugar and butter. Is that kind of like a ketchup sandwich?
• 31:57
  > Speaker E>It's kind of like, uh, you know, a poor Minnesota, uh, thing, I guess.
• 32:01
  > Speaker D>You know, I've never heard of that.
• 32:03
  > Speaker C>No.
• 32:04
  > Speaker E>You make little strips out of them, you know, and you eat them.
• 32:07
  > Speaker E>They're pretty good with the government cheese, I guess, I don't know, canned clams and canned lemons. So I don't.
• 32:16
  > Speaker D>I had a good friend who lived on ketchup sandwiches, and that kind of reminds me of a ketchup sandwich.
• 32:22
  > Speaker E>Well, we'll be back on that one.
• 32:24
  > Speaker D>Yes.
• 32:25
  > Speaker B>Hey.
• 32:26
  > Speaker B>And we're back. And, uh, Brent was expounding upon his thoughts, his last thoughts on, uh, the ambarana.
• 32:35
  > Speaker E>I got. I got ridiculed enough during the break, so I'm going to get right out of this one.
• 32:40
  > Speaker B>You should be used to it by now. Now. So you're gonna get sensitive.
• 32:44
  > Speaker F>Oh, yeah, he's so sensitive now.
• 32:47
  > Speaker D>He's so sensitive, he might actually put on his pants.
• 32:50
  > Speaker B>Nah, not that sensitive. Yeah, no, that's not happening.
• 32:53
  > Speaker E>I'm not eating that spaghetti.
• 32:56
  > Speaker B>I don't mind the pants so much, but if he. If he just quit rubbing himself in the nipple area, that'd be a lot better, sue.
• 33:02
  > Speaker D>So, yeah, this is, uh, a show. That's a family show.
• 33:06
  > Speaker B>A family show about drinking liquor.
• 33:10
  > Speaker B>What family is this for? The Addams family?
• 33:13
  > Speaker D>Well, we are on public radio, you know.
• 33:16
  > Speaker B>Yeah.
• 33:17
  > Speaker C>Yeah.
• 33:17
  > Speaker B>Not this show. Yeah, not. Not for long, at the rate.
• 33:21
  > Speaker D>All right, how about we rate the whiskey and move on?
• 33:23
  > Speaker B>All right, so the barrel bourbon cas, uh, finish series on, um, Burana. We're gonna give a, uh, well deserved three sips.
• 33:31
  > Speaker D>Interesting. I thought we agreed on two.
• 33:33
  > Speaker D>Nope, we agreed on three.
• 33:36
  > Speaker D>Okay, well, on that note, why don't I move along and let's change gears completely and talk about the old Carter Whiskey company.
• 33:45
  > Speaker D>It traces its origin back to the rebirth of another brand familiar to whiskey lovers, the Kentucky Owl. Kentucky Owl was established in 1879 by Charles Mortimer Dedman and survived until the grand experiment that was prohibition. In 2014, winemaker Mark Carter, along with Mortimer's great grandson, Dixon Dedman, brought the brand back.
• 34:13
  > Speaker D>Their efforts were so successful that in 2017, the brand was purchased by the Soli Group.
• 34:22
  > Speaker D>Following the sale, Mark created the old Carter Whiskey company, sourcing aged whiskeys from different sources and blending them to create each new release, which is unfiltered and bottled at barrel strength. The first expression will be the old Carter straight bourbon whiskey, small batch 14. It comes in at 58.5% abv, or 117 proof. There were 3046 bottles.
• 34:53
  > Speaker D>Well, I did have the privilege of sipping a few of these with Mark Carter at the recent new, uh, Orleans Bourbon fest. And I must admit, uh, he lives up to the hype.
• 35:05
  > Speaker D>The whiskeys live up to the hype. They're extremely hard to get. We were fortunate to have these very, very tiny samples to taste and rate and share with you today. Um, but his stuff is really unique. Uh, um, and although he's not distilling it, he's a blender and a cask purchaser. He's really got some unique talent. This whiskey's got a nice, deep mahogany color.
• 35:30
  > Speaker D>It's got a beautiful, rounded, voluptuous nose with baking spice, toffee, brown sugar, vanilla.
• 35:44
  > Speaker D>The palate is just luscious. It's mouth coating again. All the lovely things you expect out of a wonderful bourbon. It's just balanced. It's just heaven. And glass. You've got cinnamon, you've got clove and nutmeg and toffee and brown sugar and a finish that just goes on and on and on. I can't say enough good things about, uh, this whiskey.
• 36:07
  > Speaker D>And old carter in general. He's really done an amazing job and is really taken some of the stigma away from independent blenders and bottlers. Um, there are people out there that really can source old casks and create magic in a glass, and, uh, this whiskey is no exception. Brent, what do you think?
• 36:26
  > Speaker E>Yeah, this is a nice one. This is on the nose. You know, I got the walnuts and the orange, some brown sugar, just like you noticed on some of those that palate, the toffee. The oak tannins really came in to me on this one. I really felt those come through a lot. Along with the baking spices, uh, they put out a quality product. I mean, I don't think he's put out anything, you know, you said, or you could say like, oh, I don't want to drink that.
• 36:50
  > Speaker E>You know, there's some things you just like, oh, I know, but this is a, this is a daily, all day drinker that you can have around all the time. This is really nice.
• 36:58
  > Speaker C>Yeah.
• 36:58
  > Speaker D>The biggest challenge is whiskeys are supplying by, by the laws of supply and demand. They're expensive and they're hard to source and hard to find because there are limited supplies. Well, 3000 bottles of this for the entire universe is not very many.
• 37:11
  > Speaker E>No, it's not very many at all. And there's, uh, every small batch distillery that's out there, you know, is just. Is getting there, you know, starting off getting their bottles sourced. And so, like, everybody's doing it, you know, but very few of them are doing it to this kind of a level where they're having the success that they're great. You know, there are a lot of them are buying it.
• 37:31
  > Speaker E>You know, like, okay, well, let me put. Let me buy these and stick them in my own warehouse for a while and, uh, see what happens then. You have to do the different finishes, different things, something to make it your own. And they're not doing the finishes, they're just.
• 37:45
  > Speaker E>They're doing their own thing. Uh, and they're making it work.
• 37:51
  > Speaker D>I agree. I agree with you completely.
• 37:54
  > Speaker D>And, uh, the only thing I would say about the american, the scotch industry has been doing it for years, but the american whiskey industry is a little less transparent. We've really not been as sourceful as to, or transparent as to where the whiskeys are being sourced from. Justin, let's come back and talk about the whiskey. What do you think about this whiskey?
• 38:13
  > Speaker F>It's on the nose. I got cherry cola, pineapple and Elmer's glue, 6th grade, the palate, vanilla, french oak and 8th.
• 38:22
  > Speaker B>Yeah.
• 38:23
  > Speaker C>Okay.
• 38:23
  > Speaker B>Right.
• 38:23
  > Speaker C>There's.
• 38:23
  > Speaker F>Every year it was a different vintage.
• 38:25
  > Speaker C>Okay.
• 38:26
  > Speaker F>And the finish, I got like a pinot noir on the finish, so I enjoyed this.
• 38:32
  > Speaker B>You haven't brushed your teeth since you came back from Napa, have you?
• 38:35
  > Speaker F>No.
• 38:35
  > Speaker B>Okay, well, that explains it.
• 38:38
  > Speaker B>What I can't really say anymore. Um, you guys basically hit it all. Uh, other than just saying yum. I mean, this is. This is a. This is a really good batch. And again, Mark always does a great job.
• 38:50
  > Speaker B>I mean, the worst whiskey I've ever had from still pretty damn good.
• 38:52
  > Speaker C>So.
• 38:53
  > Speaker D>Yeah, he really does have the Midas touch in terms of picking wonderful, uh, whiskey.
• 38:58
  > Speaker B>Well, we're going to rate the old Carter straight, uh, bourbon whiskey, small batch 14, a well deserved forceps.
• 39:05
  > Speaker D>That's classified. The best things we've had in the glass today so far.
• 39:09
  > Speaker B>That uh, takes us to our next one from old Carter, which is the old Carter, straight Kentucky whiskey, small batch two, at 65.5% abv, 131 proof. 1692 bottles. Got a really nice burnt bronze color to it, got a nice color at the rim, got a really pretty nose.
• 39:34
  > Speaker B>Caramel, toffee, a little bit of nuttiness.
• 39:40
  > Speaker C>Hmm.
• 39:40
  > Speaker D>Mhm.
• 39:44
  > Speaker B>On the palate for me, it's very front forward on the palate. I'm not getting it. This one, I'm not getting wide on the back. Um, it's got a great exhale on it. Again, dark, dark caramel, brown sugar, vanilla. Uh, just a classic, you know, just the classic bourbon profile. Um, finish on this one's a little bit shorter than the last one though. What do you think, Brett?
• 40:07
  > Speaker E>Yeah, that's what I've, one of the things that put out the shortest finish of the three different samples that we have, you know, without a doubt. I got on the, on the nose, I get like a nutty mix and I get like some uh, like a hard fruit, like an apples or, or some plum something, you know, like that kind of on the nose.
• 40:24
  > Speaker B>And.
• 40:24
  > Speaker E>Yeah, the traditional, traditional palate, that's like of a bourbon, that's really kind of, kind of like got that little oomph to it as well.
• 40:33
  > Speaker B>If you looked up the definition of the bourbon palate, that's it, it's right.
• 40:38
  > Speaker E>Down the line of it, you know, so it's um, um, you're, and it's, you're getting a good one, you know, so, I mean that's the, that's the good thing about it.
• 40:47
  > Speaker E>Just enjoyable. Justin.
• 40:49
  > Speaker F>So I got vanilla on the nose, I got the grandma's plastic couch cover, which was like really nostalgic note and oak.
• 40:58
  > Speaker B>Why are you smelling your grandmother's? Never mind.
• 41:00
  > Speaker F>You smell it when you go into the apartment because it just, it's this chemical smell that permeates the whole.
• 41:06
  > Speaker F>Moving along, moving on, moving on was minty and grapefruit. And the finish, it was like nice warm, Woody, but short.
• 41:15
  > Speaker F>That's what she said?
• 41:16
  > Speaker B>Yep.
• 41:19
  > Speaker D>Wow, that's hard to follow.
• 41:22
  > Speaker D>I would simply say, um, this made man more. I would simply say that I agree with Bob everything that Bob said. This whiskey for me, was the, my least favorite of the three, but still head and shoulders above.
• 41:34
  > Speaker B>Yeah, it's my least favorite of three, but it's a, but it's a great, it's a really good, good.
• 41:38
  > Speaker D>Yeah, exactly. So it was difficult because I tasted, in the midst of tasting two, spectacular.
• 41:45
  > Speaker B>Your least favorite kid.
• 41:48
  > Speaker B>Correct.
• 41:49
  > Speaker D>Uh, and so I will say that's exceptionally well made, beautiful whiskey. Nothing wrong with it. Was it a superstar compared to the others?
• 41:58
  > Speaker D>No. Is it an exceptionally well made whiskey? Yeah, absolutely.
• 42:02
  > Speaker B>Well, we're going to be rating the old Carter straight Kentucky whiskey, small batch number two. Well deserved.
• 42:08
  > Speaker B>Three sips.
• 42:09
  > Speaker D>Interesting.
• 42:11
  > Speaker B>Well, that takes us to our last one from old Carter.
• 42:14
  > Speaker B>So we're going to have Justin tell.
• 42:17
  > Speaker D>Us about that one.
• 42:18
  > Speaker F>So we're going to talk about old Carter straight american whiskey, small batch two.
• 42:24
  > Speaker F>It's 66.4% alcohol by volume, 132.8 proof. And they made just 2892 bottles on the nose. I got, um, like light, sweet wine, a b brandy on the palate. It was like floral, maybe a little bit of malort Woody on the finish.
• 42:53
  > Speaker F>Even wood ear. I enjoyed it. What did you think, Brent?
• 42:56
  > Speaker E>Yeah, I got this, um, and the palette, it's like a light butterscotch and cloves of peppers. But it's the one thing about this one, it always covers the whole front third two thirds of your palette. It doesn't really get down towards the back, but then once it does pass your, then you get this nice, really long peppery finish.
• 43:16
  > Speaker E>That's a nice long finish. So it kind of like skips the back of your palette. So it's very different than how it does that, but very enjoyable. I mean, you're.
• 43:25
  > Speaker F>Great observation.
• 43:26
  > Speaker E>You're gonna love that.
• 43:27
  > Speaker D>You know, Brad, I think, you know, nailed it.
• 43:30
  > Speaker C>Yeah.
• 43:30
  > Speaker D>I can't remember last time I've actually said it, but I think that your description just nailed it.
• 43:36
  > Speaker E>Well, thank you.
• 43:37
  > Speaker D>I mean, uh, I can't add anything. I like the peppery finish. I think it's a beautiful whiskey. I think it's well made. You're 100% right about the front palate. And you're right about the finish of the pepper. I.
• 43:49
  > Speaker E>You nailed it.
• 43:49
  > Speaker C>That's it.
• 43:50
  > Speaker D>I'm out.
• 43:53
  > Speaker B>I think you're all wrong. It's like grandma's plastic couch and fabulous.
• 43:58
  > Speaker C>Um, um.
• 44:01
  > Speaker B>No, see, here's the thing. Like, like Brent said, when you, when you first put it in your mouth, it, it really coats almost to the back of the palate. And then it stops and then you swallow, and then it catches the back of the palate. So it kind of tricks you. It doesn't completely coat your whole mouth until you take that first swallow, then your whole mouth gets coated, and then that finish just kicks in, and especially on the exhale on this. The exhale on this. The finish is fantastic. It just keeps going and going and going. Yeah, it's sweet, but not too sweet. It's.
• 44:35
  > Speaker C>It's.
• 44:35
  > Speaker D>That's a. It's a winner.
• 44:36
  > Speaker B>It's got a great mouth feel. It's got a nice viscosity to it. It's, uh. Again, it's an old Carter, uh, you know.
• 44:43
  > Speaker D>Thank you, Mark. Thank you, Sherry.
• 44:45
  > Speaker B>They're all good. So, you know, if you see one, honestly, the worst one they've ever made, uh, I'll take a case.
• 44:53
  > Speaker B>So. Um. But, yeah, if you see any of these on the shelf and honestly grab any one of them, uh, it's great, too. Oh, yeah. So, the old Carter straight american whiskey, small batch number nine. We're going to be giving well deserved four sips.
• 45:08
  > Speaker D>That's classified.
• 45:10
  > Speaker B>So that takes us to our last whiskey from Lecky seven. So our regular listeners should be familiar with Lucky. We've discussed their products in prior episodes, been big fans of them since they started. Uh, founded by a couple of college friends and movie buffs, they named their company Lucky seven in honor of the infamous lucky stage seven on the Warner Brothers lot. Um, keeping with the movie theme, each battle also has a little movie ticket on the front that you can peel off and, you know, show a little video on your phone and everything. Um, this is the newest release from lucky seven, um, created by master blender Ashley Barnes, who can absolutely take pond water and blend it in to make something palatable. The woman is an absolute guru. Um, but what have we got here?
• 45:57
  > Speaker B>So it's got a nice, sort of, uh, bronzy, orangish tint to it on the nose. Really nutty. I mean, real nutty.
• 46:09
  > Speaker B>And I get a little bit of, um. There's a little bit of that putty nose underneath it, almost like you can. Like you can pick the rye out on it and on the palate.
• 46:21
  > Speaker C>Hmm. M.
• 46:25
  > Speaker B>On the pallets. Got a pretty nice mouthfeel.
• 46:29
  > Speaker B>More front half of the palate for me. And the teeth, um, medium finish. Getting a little bit of brown sugar, getting a little bit of, um. A little bit of chocolate, a little bit of bitter, uh, orange. Um, you know, interesting. You know, not a bad whiskey. What did you think, Brett?
• 46:52
  > Speaker E>Yeah, the, um. I think the one thing you didn't mention is that on the nose and on the palate, I got corn. Like corn. It just kind of wasn't, like, fully mature.
• 47:03
  > Speaker D>It was green, it was young.
• 47:05
  > Speaker E>Kind of had, like. I think, like, maybe. Maybe another year or maybe two years. This would really be phenomenal. I mean, because there's nothing. There's.
• 47:13
  > Speaker E>There's nothing wrong with it as it is.
• 47:15
  > Speaker D>But I just think it's mature.
• 47:18
  > Speaker E>Yeah. It just kind of feels like it's a young. Like a young whiskey.
• 47:21
  > Speaker D>And I was surprised because I really like lucky seven. And I found some of their products. We've done a pick with them. Um, we've. We've really enjoyed them. But I just felt that this whiskey was not ready for prime time. I just found it to be immature, not ready, not balanced.
• 47:40
  > Speaker E>I mean, it's good. I mean, I don't want to say this immature, but I just want to. It's still good in its own way. Um, but it's just not what their others have lived to.
• 47:49
  > Speaker D>It's not there.
• 47:49
  > Speaker C>Yeah.
• 47:49
  > Speaker E>The others have lived up to so much more.
• 47:51
  > Speaker B>Yeah. Here's the problem.
• 47:52
  > Speaker C>You're.
• 47:53
  > Speaker B>You're trying to gauge this against some stellar whiskey.
• 47:57
  > Speaker E>No, no.
• 47:58
  > Speaker B>And for a lot more money.
• 48:01
  > Speaker D>So let's judge what's in the glass and compare it. I just thought that compared to what we've had from lucky seven before, this was a little bit of a letdown.
• 48:13
  > Speaker B>Yeah, it's.
• 48:14
  > Speaker D>Well, this is.
• 48:15
  > Speaker B>This is definitely more of their base whiskey wine. This isn't the, uh, you know, this isn't some of the top ones that we've had. I mean, some of the ones we've had from them, the more advanced age ones are.
• 48:24
  > Speaker C>Oh.
• 48:24
  > Speaker E>And that pick we did with them is amazing.
• 48:26
  > Speaker B>Yeah.
• 48:26
  > Speaker D>Right. That's an inherent problem, and I reckon.
• 48:28
  > Speaker B>But here's the thing. If you see anything in a lucky seven bottle, buy it, because, you know, we're picking this apart and it's still pretty damn good.
• 48:35
  > Speaker E>Right.
• 48:35
  > Speaker B>So, you know, if you see one, grab it. It's. It's lucky seven. They're always pretty good. Well, we're going to be rating the lucky seven batch number one. The workhorse. Uh, three sips.
• 48:48
  > Speaker D>Interesting.
• 48:51
  > Speaker B>Well, that's all the time we have for today.
• 48:55
  > Speaker B>I want to thank everybody for joining us. Thank you, Brent.
• 48:58
  > Speaker E>Thank you. I didn't even get a sunburn in the basement.
• 49:00
  > Speaker B>Well, that's because you're by the pool, you know. Thank you, Morgan.
• 49:07
  > Speaker D>Thank you, Bob. Another beautiful day in the sunny basement.
• 49:11
  > Speaker B>And, ah, thank you, Justin.
• 49:13
  > Speaker F>Thank you. Always a pleasure to be here, Bob.
• 49:16
  > Speaker B>It's just so quiet without harm here.
• 49:19
  > Speaker E>Isn't that great? It's like the greatest feeling ever.
• 49:22
  > Speaker B>It's like, wow, man. It's just so, so chill.
• 49:25
  > Speaker B>Nobody's in here grumbling and complaining.
• 49:29
  > Speaker B>Food for thought.
• 49:32
  > Speaker E>Well, you're the one that keeps inviting him back.
• 49:35
  > Speaker B>Well, for simple, this is made man. Bob, we thank you for joining us, letting us remember life is too short to drink bad whiskey.
• 49:42
  > Speaker C>Really?
• 49:43
  > Speaker E>No bad whiskeys today either.
• 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 the subscribe button.
• 49:55
  > Speaker C>Give it a little tappy. Tap, tap, tap a roo.
• 49:59
  > Speaker G>The easiest way to listen to our show is to ask Siri, Alexa, Google, Uncle Larry, or whoever it is that talks to you on your phone. Play podcast, sipsuds and smokes. We love your feedback and you can reach us at info@sipsudsandsmokes.com our tasting notes flow out on Twitter and Instagram with our handle ipsudsandsmokes, and our Facebook page is always buzzing with lots of news. Youll also be able to interact with the thousands, millions and millions of other fans on those social media platforms. Do us a favor. Take the time to rate this episode. If youre listening to us online, thats a big help to us, and we get to see your feedback as well. Come back, join us for another episode, and keep on sipping.
• 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. We'll see y'all next time.