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Is this heaven · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sips, Suds and Smokes.
• 0:03
  > Brent>We have the Yellowstone Special Finish Collection Rum cask Kentucky Straight Bourbon whiskey. The Blue Note Juke joint unfiltered small batch straight bourbon whiskey. The Blue Note Crossroads straight Bourbon Whiskey finished with toasted French oak.
• 0:18
  > Brent>The Blue Note straight Rye whiskey from Peerless. We have the Peerless Toasted Kentucky Straight Bourbon Whiskey. And we have barrel bourbon batch number 36.
• 0:28
  > Justin>The Yellowstone Special Finishes collection launched in October of 2020 with the release of Yellowstone Kentucky Straight Bourbon Whiskey finished in toasted staves. This newest release starts with Yellowstone's traditional bourbon mash bill. It's aged four years, which is then aged for nine weeks in casks that previously held rum distilled using molasses from sugar cane grown in the rich fertile soils and tropical Caribbean climate of Cuba.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smoke and host the good old boys.
• 1:49
  > Announcer>And now it's sipping.
• 2:00
  > Brent>Hey, it's sipping time again. Welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing on at 2am That's a fact.
• 2:09
  > Justin>If it was 2pm we'd be fighting off those uh, soaps. And we can't compete with that Judge Judy.
• 2:14
  > Brent>Yeah, that's, that's not.
• 2:16
  > Harm: You know, I think we really should go on at 2>00pm because I, I think we kick Judge Judy's butt.
• 2:22
  > Brent>Oh, I think you're dreaming.
• 2:23
  > Bob>No, no, she's got like a 30 year head start on us.
• 2:26
  > Harm>Yeah.
• 2:27
  > Justin>Yes. Good luck with that. Uh, plus we would be fighting the kids when
• 2:30
  Door the Explorer comes on at 2: 30.
• 2:32
  > Brent>Mr. Rogers. Yeah.
• 2:33
  > Bob>God, I hope kids aren't listening to us.
• 2:35
  > Brent>You're not going to beat Mr. Rogers. I mean, you can try it.
• 2:39
  > Bob>I don't know.
• 2:39
  > Brent>Kids are a little advanced these days.
• 2:41
  > Maury>So.
• 2:41
  > Harm>So 2am we got to go up again. What's Hogan's Heroes?
• 2:44
  > Harm>Hogan. I think Hogan can be.
• 2:49
  > Brent>30 days in the cooler. Yep, I have Hogan's Hero sounds on this board. So this is Made man Bob. And joining me today, our made man Brent.
• 2:59
  > Justin>Welcome. I'm not wearing any pants as usual.
• 3:02
  > Brent>Made man Maury.
• 3:03
  > Maury>Good morning. Who has still here.
• 3:05
  > Brent>He wants to sit next to the guy with no pants. Good old boy Justin.
• 3:08
  > Bob>Good morning. And Maury's thinking no free consultations.
• 3:11
  > Bob>Yeah, it's not the way to jump the line.
• 3:15
  > Brent>Good old boy's office.
• 3:16
  > Justin>Good old boy.
• 3:17
  > Harm>Harm, I've still got my clothes on, thank you very much. And I'm a little bit afraid.
• 3:21
  > Brent>We're all quite proud. So our sip segments are all about wine, distilled spirits, tea, coffee, and anything else you can sip. And here are the whiskeys we're going to be discussing today. We have the Yellowstone Special finish collection Rum cask, Kentucky straight bourbon whiskey.
• 3:36
  > Brent>The Blue Note juke joint unfiltered small batch straight bourbon whiskey. The Blue Note crossroad straight bourbon whiskey finished with toasted French oak.
• 3:45
  > Brent>The Blue Note straight rye whiskey from Peerless. We have the Peerless Toasted Kentucky straight Bourbon Whiskey. And we have barrel bourbon batch number 36.
• 3:55
  > Harm>Nice solid lineup today.
• 3:57
  > Brent>So against our better judgment, hopefully this time it'll actually be better. Probably not. We're going to have Justin tell us about our SIPs ratings.
• 4:06
  > Bob>I am Hans and this is Franz, and we are here to drink you up. One sip. Give me a glass of water to wash out my mouth. Hans.
• 4:18
  > Harm>Somebody hasn't watched Saturday night live in 30 years.
• 4:20
  > Brent>Yep.
• 4:22
  > Bob>Two sips. Nice, Franz, but where else do you have.
• 4:26
  > Harm>Well, isn't that nice?
• 4:28
  > Bob>Three sips.
• 4:29
  > Justin>Hmm.
• 4:30
  > Bob>M. It's interesting, but, um. What was this again?
• 4:36
  > Harm>Interesting.
• 4:39
  > Bob>Four sips. Let's keep this secret to ourselves. Pour me another.
• 4:46
  > Brent>I'm pretty sure he just had an aneurysm.
• 4:49
  > Bob>Five sips. Oh, my.
• 4:52
  > Bob>I was unaware anything could be this good.
• 4:56
  > Brent>Oh, my goodness.
• 4:59
  > Harm>That'S possible.
• 5:01
  > Justin>It wasn't that good.
• 5:04
  > Brent>Yeah, it's passable in Kazakhstan.
• 5:07
  > Brent>Maybe, you know, to a guy.
• 5:09
  > Bob>They're listening.
• 5:10
  > Harm>Next time it's Borat.
• 5:12
  > Brent>Oh, my God.
• 5:12
  > Harm>Yeah.
• 5:12
  > Bob>Hello to all our listeners in Kazakhstan.
• 5:14
  > Maury>He'd be in jail in Kazakhstan.
• 5:16
  > Brent>Yeah, you definitely go to jail in Kazakhstan.
• 5:19
  > Brent>Dear God, help us. So 428 and straight into the toilet. So let's have. Ah, Brent, tell us about our first whiskey of the day.
• 5:29
  > Justin>Thanks, Bob. This first one is the Yellowstone Special finish collection Rum cask, Kentucky straight bourbon whiskey 50% ABV.
• 5:38
  > Justin>It's 100 proof for all those mathematicians.
• 5:41
  > Justin>So the Yellowstone Special finishes collection launched in October of 2023 with the release of Yellowstone Kentucky straight Bourbon whiskey finished in toasted staves. This newest release starts with Yellowstone's traditional bourbon mash bill. It's aged four years, which is then aged for nine weeks in casks that previously held rum distilled using molasses from sugar cane grown in the rich fertile soils and tropical Caribbean climate of Cuba.
• 6:09
  > Harm>Nice. Usually don't get Cuban rum finishes.
• 6:11
  > Maury>Description sounds amazing.
• 6:13
  > Justin>It does sound amazing. So the color, this is the 80s copper penny color.
• 6:18
  > Justin>Nice little color to it.
• 6:20
  > Brent>He says that because he still has all his pennies from the 80s nose.
• 6:24
  > Justin>It'S, uh, should spend those pennies.
• 6:25
  > Maury>Pretty soon they're going to be going out of style.
• 6:27
  > Justin>Yeah. Ah.
• 6:28
  > Bob>Or they'll become rare and limited.
• 6:30
  > Maury>No, I think change is all going to go away.
• 6:33
  > Justin>On the, uh, on the nose. I got some marshmallow bomb on the nose and I got a little bit of hint of lemon at the end of that.
• 6:39
  > Justin>I don't know if anybody else got that lemon.
• 6:41
  > Harm>No, you're imagining that, um, that's okay.
• 6:44
  > Justin>I'm imagining sour cream. And on the palate, just. It is a marshmallow bomb on the palate until you add some water. But you first, uh, start off, you get the marshmallow. Get a little bit of oak, you get a little bit of tobacco, that honey. A little bit of honey on it. Once you add some water to it, the oak comes out a little bit for it. And Stu, the, the finish is a nice, nice medium finish.
• 7:10
  > Justin>There's, it's just a pleasant drinking bourbon and I like that. It's, uh, a kind of a marshmallow bomb. There's very few that are like that.
• 7:18
  > Harm>Yeah. We've had one recent marshmallow bomb was the Penelope.
• 7:21
  > Harm>Toasted, I think was the marshmallow bomb.
• 7:23
  > Maury>With more of these toasted finishes, you might expect more, but this was relatively unique. It's fun whiskey. I thought this was great to take, uh, little camping trips around the campfire, have a few s'mores. This was a s'more in a glass. I, I, uh, think while the kids are eating the s'mores, the dads are drinking Yellowstone. Uh, rum cask finish. I thought this was a s'more in a glass. It was fun, it was playful, it was enjoyable. It was pleasant. It was out of the box. It was just different. And it's not your everyday, all day sipper. But I thought it was fun. I thought it was great. I agree. Marshmallow bomb.
• 8:01
  > Maury>S'more in a glass.
• 8:03
  > Justin>Harm, um, what do you, what do you think?
• 8:05
  > Harm>I'm not getting the s'mores, but I do definitely get the huge marshmallow that you're talking about, Brent. But it, to me, it's like toasted marshmallow. It's like, it's. They're not burnt like I like, you know, toasted like a s'more. Yeah, we'll toasted.
• 8:16
  > Harm>Just lightly golden toast on that marshmallow.
• 8:20
  > Brent>You like Them black like your heart and your soul.
• 8:22
  > Harm>Exactly. Um, that's the way it should be. I like the marshmallow. Have a nice crust on it. And it's like, oh, it's too black. It's broke. I put there too long.
• 8:30
  > Harm>Well, I want Kalila, I want that. I want that scotch.
• 8:33
  > Brent>Whenever I think of you, I think of crusty. Yeah.
• 8:35
  > Harm>Thank you.
• 8:36
  > Maury>The toast, it's. It's. Anybody can get it black.
• 8:39
  > Harm>Gently toasted marshmallow.
• 8:40
  > Maury>Gently toast is hard to achieve.
• 8:42
  > Harm>Yeah.
• 8:43
  > Maury>But takes patience.
• 8:43
  > Harm>A little creme brulee. There's like. There's a lot of oak coming out. I added.
• 8:46
  > Brent>You.
• 8:47
  > Harm>You said you added water and the marshmallow went away.
• 8:49
  > Justin>Well, no. Yeah. No, I mean, the oak came. The oak came up.
• 8:52
  > Harm>Yeah. And I agree with you. At first I thought maybe made it sweeter, but now the oak, with a little time oak and the.
• 9:00
  > Maury>The campfire and the s'more aspect came up more than just straight toasted marshmallow. Once you added the water.
• 9:05
  > Harm>There's some cocoa coming on. It's got a nice long finish.
• 9:08
  > Harm>Justin, what'd you think?
• 9:09
  > Bob>So I got the graham cracker, not toasted, and then the marshmallow toasted.
• 9:14
  > Harm>I don't get the graham cracker, though.
• 9:17
  > Bob>Uh, you get.
• 9:18
  > Harm>Anybody else get graham cracker. I mean, there's honey.
• 9:21
  > Bob>Maybe it was the coffee collection I had this morning.
• 9:23
  > Justin>That's those honey grams. Yeah. What you think, Bob?
• 9:26
  > Brent>Um, I enjoyed this one. I really kind of liked it.
• 9:30
  > Maury>It's, uh, fun, right?
• 9:32
  > Brent>It's different. It's interesting. It's playful. Well, it's different than a lot of rum finishes because most, like, Arm said most of the rum finishes, you get that sort of tropical fruit note.
• 9:42
  > Harm>I said that off the air.
• 9:43
  > Justin>Yeah.
• 9:43
  > Brent>When they leave it, you know, around for a while, you kind of get that. But I think. I think they did.
• 9:49
  > Harm>I think nine weeks is not enough. I like a tropical note on my rum. Finished whiskies.
• 9:54
  > Brent>Well, that's what. That's what you're looking for. But I think this is what.
• 9:57
  > Justin>That's already been done, though. So this is something that's. Yeah, this is something different.
• 10:01
  > Harm>And they're also using Cuban rum cast. We don't get Cuban when they.
• 10:04
  > Justin>When everybody's about Lego.
• 10:07
  > Justin>Um, yeah, everybody's doing a different.
• 10:10
  > Justin>A different barrel finish these days and stuff, so, you know, sooner or later.
• 10:16
  > Bob>And Brent called that months or years before they started doing it, so.
• 10:21
  > Harm>Barbados rum casks and Jamaican rum cash. You'll get some funk and you get some More fruit. These Cuban rum casts, we're getting more, I think we're getting more leather and spice.
• 10:30
  > Harm>So it's good. I agree.
• 10:32
  > Brent>Yeah. And it's the thing I do like about it is it's not cloyingly sweet. I mean there's that marshmallow m there, but it's not.
• 10:38
  > Maury>No, it's not. It's not sticky sweet.
• 10:40
  > Harm>We talked about it so much you think it's sweet, but yeah, it's not.
• 10:43
  > Brent>Well, you know, so many times you do rum cask and it, it's really, it's just over the top.
• 10:48
  > Maury>Well, that's the part that people don't understand is that many rums have added sugar for sweetness and they don't just, they're not very clear about disclosing it.
• 10:57
  > Harm>You can find out the stuff usually.
• 10:59
  > Brent>Yeah.
• 11:00
  > Harm>I mean all, most, most, most mass market rum is they add sugar or molasses afterwards. But all the high end rums, like if you have like high end rum purveyor, uh, purchasers, they don't want any of that stuff. My customers come in, they're looking for zero sugar, zero water, zero color added. Because rum, you can add color as well. So triple zero, like a, like a nice fine cognac.
• 11:23
  > Brent>People like your SAT score, they want.
• 11:27
  > Harm>Cast strength rum, they want zero color, zero sugar. But those are to the rum geeks. Most mass market stuff is sweet.
• 11:34
  > Maury>Exactly. And that's the thing. If you're a whiskey drinker, you can find flavor and beauty in rum. You just got to buy the right stuff. That's more like whiskey.
• 11:44
  > Brent>Well, we're going to be giving the Yellowstone special finish collection rum cask Kentucky Straight Bourbon Whiskey a well deserved three sips and we'll be back.
• 12:01
  > Brent>Hey. And we're back. And we were just talking about the Yellowstone special finish collection Kentucky Straight Bourbon Whiskey Rum Cast finish gave that a well deserved three sips. So we're going to move on to our next whiskey and we're going to have Maury tell us about that.
• 12:16
  > Maury>Thank you, Bob. The next whiskey. Uh, Memphis based BR Distilling Company launched Blue Note in 2018 in honor of the rich blues music that is synonymous with Memphis. The brand's portfolio is distilled in partnership with Bargetown Bourbon Company, parent company of Green River Distilling Company and then aged just north of downtown Memphis where the Mississippi and Wolf rivers collide. Logan Welk, president and Chief Operating Officer, BR Distilling Co.
• 12:48
  > Maury>States that the location of our warehouses, with the high humidity and higher average temperatures in Kentucky, make It the perfect place to age our whiskey. The first expression will be the Blue Note juke joint unfiltered small batch straight bourbon whiskey coming in at 14.4, 6.5% ABV or 93 proof.
• 13:15
  > Maury>The mash bill is 70% corn, 21% rye, 9% malted barley. It is distilled in Kentucky and aged for a minimum of three years. It has a really nice light copper, dark straw color to it on the nose. Definitely getting sweet corn, some spice and some oak.
• 13:41
  > Maury>The palate's fun. It's interesting. It's not quite as viscous as other whiskies, but there's definitely hints of vanilla, hint of apricot, a little bit of allspice, and then the oak kind of lingers on with a little hint of vanilla. The feeding, the finish is medium and it was a very enjoyable whiskey. Uh, really no flaws, very nice, easy drinking, pleasant.
• 14:06
  > Maury>I really liked it. What did you think, Brett?
• 14:09
  > Justin>Well, first thing is I didn't know the Wolf river ran into the Mississippi River. I didn't even know it was there. So next time I'm there, next time I'm there, I'm going to have to check out my geography and see where this is actually, uh, where they store these barrels because this is pleasant. You didn't mention any pear. And the first thing, my first note when I got it was pear. You know, I was like, oh, I got, you know.
• 14:32
  > Maury>But yeah, you know, I'm not a big pear guy, so perhaps that was why I missed that pear. And I can't say ate a lot of pear and I, I'm sorry I missed that.
• 14:41
  > Harm>It's green pears.
• 14:42
  > Justin>Yeah, it's for sure. It's um, but this just goes to show you what, you know, that aging in a different location will do for.
• 14:51
  > Justin>Will do for something, you know, when you have it, when you're aging it in Kentucky and now they're aging this down there in Tennessee.
• 14:57
  > Harm>I prefer aging in Scotland.
• 14:59
  > Justin>Screw all you guys. Yeah, well, then it's called scotch. And then we would not like it. You wouldn't like it.
• 15:07
  > Harm>I'm here drinking bourbon with you.
• 15:09
  > Maury>Don't worry about it.
• 15:09
  > Brent>Go ahead, sir.
• 15:10
  > Justin>That's okay. So it's all in all.
• 15:13
  > Maury>It's all in all.
• 15:13
  > Justin>It's a very, very nice, very nice drinker.
• 15:16
  > Maury>Easy sipper.
• 15:17
  > Justin>Yes. All day long sipper.
• 15:18
  > Bob>So, Justin, so time did this favors. First out of the bottle, it was a little rough for me. And then after it's been at an hour, it's ah, really nice we start.
• 15:30
  > Harm>Tasting about half, uh, hour to an hour before the show.
• 15:34
  > Bob>Yeah, this had a good long time out. Um, all this is missing is some cornbread and a rack of ribs from Memphis. And then I'd be very, very happy.
• 15:43
  > Harm>I think our cornbread and a rack of ribs goes good with almost any whiskey it doesn't have to have. Yes.
• 15:47
  > Maury>Yeah, I would agree, Harm.
• 15:49
  > Harm>I might even have a beer with that.
• 15:50
  > Bob>That would be geographically appropriate.
• 15:52
  > Harm>Yeah.
• 15:53
  > Maury>Actually got one right today.
• 15:54
  > Harm>Oh, Wreck ribs goes every.
• 15:56
  > Brent>Now, water, please.
• 15:57
  > Bob>Yeah. Oh, yeah.
• 15:59
  > Harm>Now, man, I like this whiskey a lot, too. This is, uh. You know, I've always. I've been buying Blue Nuts since the first day they arrived in Florida. I was one of the first people to buy it in Broward county, and I've been, uh, selling it since then. And the juke joint is, um, a new release from. A newer release from them. Compared to what the stuff I bought when they hit early on.
• 16:19
  > Harm>And this is all made at Bardstown.
• 16:21
  > Justin>Here.
• 16:22
  > Harm>Want this one? Um, the, uh. It's. It's their. It's their younger whiskey. It's the. It's the beginning, um, the. The base of the line. It's still. Good job.
• 16:33
  > Justin>They do a good job for age. Minimum of three years. You know, it's.
• 16:39
  > Justin>It's very drinkable. Yeah, that's, uh, that's the whole thing. You know, some of these ones you get in the, you know, two years or three years, four years, you know, you're just, uh, you're fighting with it. But this one, it's nice.
• 16:51
  > Harm>Bob, what do you think?
• 16:53
  > Brent>Well, I mean, some of them you get that are aged, you know, three years or, you know, a hundred dollars. That's.
• 16:59
  > Brent>That's a problem. That's the thing I have a problem with.
• 17:01
  > Brent>Um, I think it's. I think it's really well done.
• 17:04
  > Announcer>It's.
• 17:06
  > Brent>It's got a nice sweet nose to it.
• 17:09
  > Brent>A little bit of queen white oak on it.
• 17:13
  > Brent>M.
• 17:16
  > Brent>On the palate, you know, your classic vanilla. The pear is definitely there.
• 17:22
  > Brent>I, um, get the pear on the nose and on the palate and.
• 17:26
  > Maury>Harm, what'd you say about pricing and value?
• 17:28
  > Harm>Oh, it's.
• 17:28
  > Maury>It's.
• 17:29
  > Harm>It's, uh. I didn't say anything about that, but if you. Now that you bring it up, let's do the crass commercial bit. I own a liquor store or several, so it's. It's under. It's around 30 bucks.
• 17:38
  > Maury>I think it's a good value.
• 17:39
  > Harm>That's a good buy.
• 17:40
  > Maury>I really think that for the money It's a good value.
• 17:43
  > Justin>Yeah.
• 17:43
  > Maury>You know, drinks.
• 17:46
  > Harm>It drinks. It drinks above its weight class. But I would. I wouldn't go out of my way to have this neat. I would make a cocktail with this.
• 17:52
  > Harm>Yeah, why not?
• 17:54
  > Brent>Well done. So we're going to be giving the blue, uh, note juke joint unfiltered small batch straight bourbon whiskey. Well deserved. Three sips.
• 18:02
  > Harm>Interesting.
• 18:05
  > Brent>So that takes us to our next one. We're gonna have Harm tell us about that.
• 18:09
  > Harm>Thank you, Bob. The Blue Note Crossroads straight bourbon whiskey finished in toasted French oak or with toasted French oak is 50% ABV or 100 proof. The mash bill is 70% corn, 21 rye, 9% malted barley. Exact same mashable as the previous one. This expression takes blue note bourbon and finishes it with the finest toasted French oak curated from the artisan cooperage in centre. Val Delorge. I butchered the French. But whatever.
• 18:37
  > Harm>Way, way, way, way, way.
• 18:40
  > Harm>Well, it's. It's apparently in Paris they say oui is way.
• 18:44
  > Bob>It's very dakor.
• 18:47
  > Harm>So. So the color is a dark copper.
• 18:50
  > Harm>Um, the nose, it's candied walnuts. All I get right now is walnuts, oak and cinnamon on the nose.
• 18:58
  > Maury>It sounds like a bag of those carnival cinnamon nuts that you get a paper cone.
• 19:05
  > Harm>Well, they use. They usually don't. They usually do pecans. Pecans are sweeter. This is definitely walnut.
• 19:09
  > Maury>Yeah. But now, uh, sometimes you can get like, a variety of people.
• 19:12
  > Harm>I've never. I've never had the variety pack.
• 19:15
  > Maury>Or almonds.
• 19:16
  > Harm>Yeah, yeah, exactly. Almonds I've seen in pecans. I've never done the walnuts.
• 19:20
  > Maury>Oh, they're fun. Yeah.
• 19:21
  > Justin>They do almonds. Yeah.
• 19:22
  > Maury>We make our own candied walnuts at home.
• 19:24
  > Harm>Oh, that's cool.
• 19:25
  > Maury>Little cayenne.
• 19:26
  > Brent>I just like pecan.
• 19:29
  > Justin>Pecan.
• 19:30
  > Harm>Pecan is what you eat on a road trip.
• 19:33
  > Bob>Thank you.
• 19:33
  > Harm>Hot tunnel road trip. It's a pecan.
• 19:36
  > Harm>Yeah. Anyway, uh, the, the. The. The nose is really beautiful and nutty. And let's see the palate.
• 19:46
  > Harm>A m. Lot of wood that. That all those French oak staves are coming out.
• 19:50
  > Brent>That's what she said.
• 19:51
  > Harm>A lot of tannin coming out. You've got some clove and cinnamon. That's coming from the French oak. French oak generally imparts more spice than American oak does. American oak tends to be you. Coconut, vanilla, vanilla notes. And that's overshadowed here by the French oak. Brant, what do you think?
• 20:05
  > Brent>Yeah.
• 20:06
  > Justin>The one thing I got out of.
• 20:07
  > Harm>This, you know, that's just like uh, your opinion, man.
• 20:12
  > Harm>That's why I'm on the show, dude. It's my opinion. What's your opinion, Brett?
• 20:15
  > Justin>So my opinion is the one thing I got was apricots that you didn't mention on there.
• 20:20
  > Harm>You don't get the apricots on the flip.
• 20:23
  > Justin>I got all the others. All the other notes that you got.
• 20:25
  > Justin>It's very pleasant, very drinkable, and, uh, it's another finished bourbon, you know? And, um, that's what people are doing to try to distinguish themselves these days.
• 20:37
  > Harm>Toasted French oak has been around for a while, though. Maker's Mark is very famous for their makers 46 and the Bridge recipe.
• 20:43
  > Justin>But that's what everybody's doing, is they're finished, is they're trying to take their bourbon and finish it in something to make themselves stand out from everything else. So I think this one just kind of is just kind of blends in with many of the others that. That are already being done.
• 20:58
  > Harm>I'm not disagreeing with you.
• 20:59
  > Justin>So, Justin, that's interesting.
• 21:02
  > Bob>Last week, um, we were in wine country, and we were tasting a lot of French oak and wine, but I would never get it on the nose, this right off the bat. Big, bold French oak on the nose.
• 21:16
  > Bob>On the palate, I didn't get a lot of French oak. I got, like, vanilla and big rye.
• 21:22
  > Bob>And then the finish was just rye.
• 21:24
  > Harm>There's only 21 rye. It's not high. That's not high rye, Bob.
• 21:28
  > Bob>I'm not saying it's high, right?
• 21:29
  > Harm>But you. You picked it up. You picked it up. Yeah, that's good.
• 21:31
  > Bob>Prominent in the, uh, in the bourbon.
• 21:34
  > Bob>What you think, Maury?
• 21:36
  > Maury>Well, I actually agree the most with Harm and a, uh, little bit with, uh, Brent, I think. Brent, you're right.
• 21:44
  > Maury>Harm, I think you're spot on.
• 21:47
  > Maury>Uh, it's just.
• 21:50
  > Maury>I agreed with everything he said.
• 21:53
  > Brent>And we'll be back.
• 21:59
  > Brent>And we're back. And Maury was giving us his notes, uh, on the blue note, crossroads.
• 22:04
  > Maury>As I said, I thought it was pleasant. Uh, I didn't really get the apricot. I am an apricot fan, uh, that Brent had spoken about, but I really agreed with Harm. Harm, I think you nailed it.
• 22:15
  > Harm>There's something I'm missing on this. I'm getting, like, a mineral note on here as well. I just came back to it. Do you know what that is? I mean, it's like a minerally spice note. It's. It could be that the apricot with the nuts, I don't know.
• 22:29
  > Harm>It's Something else. There's something else I'm missing. I just can't put my finger again.
• 22:32
  > Maury>I thought it was a very well made bourbon. I thought it was delicious. An easy afternoon Cyprus.
• 22:38
  > Maury>I can envision sitting by the fire, overlooking the view of the valley and the trees and just enjoying this bourbon. Uh, it's very pleasant.
• 22:47
  > Brent>You live in Florida next to the swamp. What fire in what valley?
• 22:52
  > Harm>You got the fires from the sugarcane fields every year.
• 22:55
  > Maury>There you go.
• 22:55
  > Harm>When they burn the fields.
• 22:57
  > Brent>Yeah, the Everglades are on fire, I'll give you that.
• 22:58
  > Justin>So the valley is a ditch on the side of the road.
• 23:02
  > Brent>Yeah. Well, get a guy from New Orleans and he'll find something to eat in that ditch.
• 23:06
  > Harm>So, you know, I lived in New Orleans for 14 years.
• 23:09
  > Harm>I've had everything you can eat up there. Nutria is actually good, and most of.
• 23:12
  > Brent>It'S out of a ditch.
• 23:13
  > Maury>Yeah, yeah, that's.
• 23:15
  > Harm>Crawfish come from ditches, man. That's crawfish.
• 23:18
  > Brent>I mean, well done. I enjoy French oak finish. I. I like French oak.
• 23:24
  > Brent>It's different.
• 23:25
  > Harm>I. I prefer bourbon. That's fruitier. This is on the nutty side. I mean, it's a geeky whiskey. I kind of like that though, too.
• 23:31
  > Justin>I don't. I definitely don't think this is a GI whiskey. This is not classified as geek.
• 23:36
  > Maury>No, no, no. I agree with Brent.
• 23:38
  > Harm>More mainstream, you think?
• 23:39
  > Justin>Yes, yes, very much so. This is.
• 23:41
  > Brent>I mean, it's not main mainstream because that would be American oak, but it's. Yeah. This isn't way off out in left field. I mean, it's nice.
• 23:49
  > Harm>Okay, I stand corrected.
• 23:51
  > Brent>It's. It's well executed, like everything we've had from Blue Note.
• 23:54
  > Maury>So what else we got from Blue Note?
• 23:55
  > Brent>Well, that's it. That's.
• 23:57
  > Harm>Now we got the rye.
• 23:58
  > Brent>We've got one more. So we're going to give the Blue Note Crossroads straight bourbon whiskey finished with toasted French oak. Uh, three sips.
• 24:06
  > Harm>Interesting. Blue Note does make other whiskeys as well. Some of their older stuff was just freaking amazing.
• 24:12
  > Harm>Justin is our next guy.
• 24:14
  > Bob>All right, our next guy.
• 24:17
  > Bob>Justin is going to talk about Good old boy Justin. Good old boy Justin. He's going to talk about Blue Note straight rye whiskey. It's 46 and a half percent alcohol by volume or 93 proof. And I did not do the math. Aged a minimum of three years, it's 95 rye and 5% malted barley.
• 24:39
  > Bob>So the color on.
• 24:40
  > Maury>Are they making this or just coming from Canada?
• 24:42
  > Harm>No, 95. 5 could be Indiana. Indiana they work with Bardstown Bart Sounds doing it.
• 24:48
  > Brent>Yeah. There's lots of places making 95.
• 24:50
  > Harm>95.5 is a great recipe. I like 95.
• 24:53
  > Justin>Yeah.
• 24:53
  > Bob>I mean, even, uh, Ross and Squib.
• 24:56
  > Justin>It could be Green river, too. I mean, Green river makes a great.
• 24:59
  > Harm>Green river is Bargetown these days.
• 25:01
  > Justin>Yeah, I know that.
• 25:02
  > Bob>So I'm getting vanilla and spice and I'm getting, like, everything nice.
• 25:06
  > Justin>Yeah.
• 25:07
  > Bob>McDonald's apple pie. Kind of made into.
• 25:10
  > Bob>If, like, there was a liquor flavored McDonald's apple pie, this would be it.
• 25:14
  > Harm>The old stool, old style one. When they fried them and they would.
• 25:17
  > Bob>Yeah, the old one in the middle.
• 25:19
  > Harm>Lava.
• 25:20
  > Maury>Yeah, Right, right.
• 25:22
  > Justin>Burn in your entire mouth out.
• 25:25
  > Bob>Oh, yeah. You weren't tasting anything else?
• 25:26
  > Justin>Oh, no, no, no.
• 25:27
  > Brent>The eye warriors, huh?
• 25:29
  > Justin>You get one taste. You get one taste, and the rest of it is just, just like fighting over.
• 25:34
  > Harm>I like those fried pies.
• 25:35
  > Justin>Yeah.
• 25:36
  > Bob>Oh, yeah, they were heavy.
• 25:37
  > Harm>We grew up. We grew up with that stuff. It's the worst for you.
• 25:40
  > Brent>I mean, it's pie and then it's fried.
• 25:43
  > Harm>Uh, you can't go wrong with that.
• 25:44
  > Brent>I mean, unless you wrap it in bacon and hog fat. I mean, how could it possibly be better? Good God.
• 25:50
  > Justin>Let's make it.
• 25:51
  > Bob>Well, you could probably take it home and then put bacon on it.
• 25:53
  > Justin>That might be. Let's make a healthy version of that.
• 25:56
  > Brent>Okay.
• 25:56
  > Justin>I have.
• 25:59
  > Brent>Passover bacon on it. Sorry.
• 26:01
  > Maury>Yeah, this.
• 26:03
  > Harm>This probably will go on during Passover.
• 26:04
  > Bob>Yeah.
• 26:05
  > Maury>Passover, everyone.
• 26:08
  > Brent>What do you think?
• 26:09
  > Harm>Apple pie. But what you get, what do you get on the palate?
• 26:12
  > Harm>That was it.
• 26:13
  > Bob>Apple pie.
• 26:14
  > Harm>Apple pie.
• 26:14
  > Bob>Fried McDonald's apple pie.
• 26:16
  > Harm>All right, so I, I didn't go there with you. I. On the nose.
• 26:19
  > Harm>I got green apples. It wasn't. Maybe it's changed since then, but when I first opened it and poured it. Yeah, I'm still getting those green apples.
• 26:27
  > Harm>Crisp green apple, vanilla and, um, that's pretty much it. It's just kind of weird because.
• 26:34
  > Bob>And how'd you like them apples?
• 26:35
  > Harm>I like them apples, but on the 95.5 recipe, I usually get orange peel. Depending on where you. Where they're aging and all that stuff. I think I like the orange peel and clove that you get with that recipe. Usually.
• 26:47
  > Maury>I disagree with you, Harm. No, it's. It's really. I mean, I, I, as much as I think Justin is, just adds a dimension.
• 26:56
  > Maury>Eccentricity.
• 26:57
  > Brent>Yeah.
• 26:58
  > Maury>To this show.
• 26:59
  > Brent>Well, that's a nice way to say.
• 27:00
  > Harm>So you think it's fried apple pie.
• 27:01
  > Maury>I think it's freaking McDonald's apple pie. I think he freaking.
• 27:08
  > Maury>We need a sound for like, high five, like to the max. Like, bam.
• 27:13
  > Harm>I. I don't. I don't disagree with him. But that's not. This is usually not.
• 27:17
  > Maury>Has gotten it right.
• 27:19
  > Harm>Yeah.
• 27:19
  > Brent>So what you.
• 27:20
  > Bob>This spot will be disappearing after the show.
• 27:22
  > Maury>On.
• 27:22
  > Harm>On the finish. It's. It's on the finish. I got that black pepper and all spicy you get from it. Rye.
• 27:28
  > Brent>I don't know when I came on. When Justin comes up with these things, all I think is still a stupid fine line between stupid and clever. Yeah. Okay.
• 27:36
  > Maury>Exactly what I was thinking.
• 27:37
  > Brent>What do you think, Brent?
• 27:39
  > Justin>Okay. Justin's not right. No, no, Justin's right.
• 27:42
  > Justin>No, but it's, uh, the spice.
• 27:45
  > Harm>Right.
• 27:45
  > Justin>I got that green apple. But you know, when somebody says 95.
• 27:48
  > Justin>95 5, you're expecting that MGP, that.
• 27:52
  > Harm>Orange peel and dill.
• 27:54
  > Justin>Yeah, the dill. The. Right. The clove, though.
• 27:56
  > Harm>Yeah.
• 27:57
  > Justin>You don't have any of that with this rye.
• 27:59
  > Harm>It's completely different.
• 28:00
  > Justin>None of that with this rye. So that's what. So that's what makes this one nice, is that it is completely different than your typical 95. 5. It's a nice rye.
• 28:09
  > Justin>It's 95.5 and it's, uh, it's enjoyable. So I think they did this one right.
• 28:14
  > Brent>I enjoy it. I mean it. I think it's really well done and it's. I think it's gotten better with air, so. But, you know, overall, it's. It's an excellent rye.
• 28:24
  > Brent>Um, I definitely get the apple pie.
• 28:30
  > Brent>M. I definitely get the vanilla. I definitely get the spice.
• 28:34
  > Harm>The spice is really good on the finish. It's not. It's not right up there in front.
• 28:37
  > Brent>No, it's not front palate. It's definitely after you. After it goes down. It's back palette for me mostly. But, uh, you know, I think an extremely well done whiskey. I think they did a good job. So we're going to be giving the, uh, Blue Note straight, uh, rye whiskey, a well deserved three sips.
• 28:54
  > Harm>Interesting.
• 29:01
  > Brent>Hey, and we're back and we just finished talking about, uh, the Blue Nut whiskey, specifically the straight rye. We gave that a well deserved three sips. So we're moving on to our next whiskey, which is from Kentucky Peerless.
• 29:12
  > Brent>It's the Kentucky Peerless toasted Kentucky straight bourbon whiskey. It's 54.7% ABV or 109.4 proof. So the toasted bourbon is aged in two separate oak barrels, both made at Kelvin Cooperage. Great Cooperage. If you're ever in Louisville, uh, they take the tour. Reach out to take a tour. It's old school. It's, uh. It's not automated.
• 29:35
  > Brent>There's no robots.
• 29:36
  > Harm>Does Independence Day do tours too, or.
• 29:38
  > Brent>No, uh, independent save does tours.
• 29:40
  > Brent>Absolutely.
• 29:41
  > Harm>I thought Calvin stopped for a while. They still do.
• 29:43
  > Brent>No, no, Kelvin's.
• 29:45
  > Maury>Yeah.
• 29:45
  > Brent>Um, it's initially aged for five years in their standard char level three barrel. Uh, the whiskey is then placed in the toasted barrel to finish, uh, for an undetermined period of time.
• 29:57
  > Brent>So the finish on this, it's got a nice burnt bronze, nice darkness to it.
• 30:06
  > Harm>That's the color, not the finish.
• 30:07
  > Brent>It's got a little bit of a.
• 30:08
  > Harm>He's been drinking, folks.
• 30:09
  > Brent>It's got a little bit of a gold around the rim on the nose.
• 30:17
  > Brent>Brown sugar.
• 30:19
  > Maury>Sugar. Sugar.
• 30:20
  > Brent>Like when you're making cinnamon rolls, you mix the brown sugar with the butter before you spread it on the cinnamon roll. I get that.
• 30:25
  > Bob>Oh, don't get started with that.
• 30:27
  > Harm>It's not as sugary. It's more cinnamon than sugar.
• 30:30
  > Harm>I put more sugar in my cinnamon rolls, baby.
• 30:32
  > Brent>Some nice dark, dark caramel.
• 30:35
  > Harm>Yes.
• 30:36
  > Brent>Like, really dark. Like, almost burnt.
• 30:38
  > Maury>Takes one to no one and, uh.
• 30:41
  > Brent>Hm.
• 30:44
  > Brent>On the palate, it's like an old leather bag.
• 30:51
  > Brent>Again, the burnt toffee is there.
• 30:53
  > Brent>You get a little bit of.
• 30:54
  > Harm>I've never tasted an old leather bag, but that you do you bob.
• 30:57
  > Brent>Yeah. A little bit of peppery spice on the back palette. It's got a pretty decent finish on it. It stays with you for a while.
• 31:06
  > Brent>It's, uh.
• 31:07
  > Harm>Yeah, it's got a long finish.
• 31:09
  > Bob>Yeah.
• 31:09
  > Brent>I mean, it's there. Peerless has been doing some really good work for quite a while now. And this is. This is definitely a good one. I'm enjoying this one.
• 31:17
  > Brent>What do you think, Brett?
• 31:19
  > Justin>Yeah, the one thing. This is dark. This is dark.
• 31:21
  > Justin>Lark Harm.
• 31:22
  > Harm>Soul. My soul is darker than this. Come on.
• 31:25
  > Brent>I mean, what's soul?
• 31:26
  > Harm>Please.
• 31:27
  > Brent>Sold that for beer college.
• 31:29
  > Harm>Sold that for beer money.
• 31:30
  > Justin>Cost, like, I mean, for. For. For a bourbon. It's a. It's. It is dark. It's, uh. And you get all those notes that you just mentioned. For five years. For five years. You know, I guess it's because it's a sweet mash that you really enjoy this one. The.
• 31:49
  > Harm>It tastes older than five.
• 31:50
  > Justin>It tastes much older than five years. Like, there's no. There's no green to this one.
• 31:54
  > Maury>You know, it's been a hallmark of Peerless.
• 31:57
  > Maury>You and I there.
• 31:58
  > Harm>Yeah.
• 31:59
  > Maury>We tasted some of Their two year old rye and their three year old bourbons. And they tasted way mature because they sweet mash.
• 32:06
  > Justin>Yeah, it said sweet mashing, I'm convinced.
• 32:08
  > Brent>Gives you a little bump in the m. In the maturation.
• 32:11
  > Maury>I'm not sure. Are they still sweet mashing? Everything.
• 32:14
  > Harm>Everything.
• 32:15
  > Brent>Yeah, they're not set up sour mash period, at all.
• 32:17
  > Bob>Switch over would be murder.
• 32:19
  > Maury>Yeah.
• 32:20
  > Justin>Well, that's why. That's why when you get the Peerless, you're. You pay a little bit more, but you're getting that.
• 32:26
  > Justin>That extra quality to it.
• 32:27
  > Brent>Yeah. What'd you think, Justin?
• 32:30
  > Bob>So I got cinnamon roll and I also got oatmeal, kind of as a texture and flavor.
• 32:38
  > Justin>There's no oatmeal texture in it.
• 32:40
  > Harm>There's no texture from oatmeal. But I know I kind of always say it's got a nice heavy viscosity.
• 32:45
  > Justin>Yes.
• 32:46
  > Bob>Uh, yeah.
• 32:47
  > Justin>Yes.
• 32:48
  > Harm>So. But the. I don't get the oatmeal on the nose either on this, but it's. It's. It's close to it. Oh, uh, what else you get, Justin?
• 32:57
  > Bob>Uh, I'd say a little cream.
• 32:58
  > Harm>Did you taste a leather bag?
• 33:00
  > Maury>You've exhausted his vocabulary.
• 33:02
  > Justin>You're mixing. You're mixing all your cereals.
• 33:04
  > Bob>Yeah, it's cereal. It is cereal.
• 33:07
  > Bob>Kind of whiskey, at least on the palette.
• 33:10
  > Maury>That might make it good for breakfast.
• 33:13
  > Bob>This would be good for breakfast. I should put this in my oatmeal.
• 33:16
  > Maury>Let's take it. We'll go camping. We'll get a campfire, we'll cook oatmeal, and we'll put this in the oatmeal. Breakfast.
• 33:24
  > Bob>Just say yeah is one of the.
• 33:27
  > Maury>Most insanely idiotic things I have ever heard.
• 33:30
  > Maury>At no point in your rambling, incoherent response were you even close to anything that could be considered a rational thought.
• 33:39
  > Brent>Okay, yeah, let's move on.
• 33:41
  > Maury>Thank you.
• 33:42
  > Justin>This one is.
• 33:42
  > Bob>That's my annual show review right there.
• 33:44
  > Justin>Uh, yeah, this one, very spicy. I mean, you know, that's.
• 33:47
  > Justin>That's the one thing you get off of this.
• 33:49
  > Harm>And you know what? I. I don't care what Bob Sound effects bob's plays I might pour this on some oatmeal. It's good, but we got to move on. So it's. It's.
• 33:57
  > Brent>So we're gonna give you guys.
• 33:58
  > Harm>It was great.
• 33:59
  > Brent>Yeah, we're gonna give the peerless Kentucky Peerless toasted Kentucky straight bourbon whiskey a well deserved four sips.
• 34:06
  > Harm>Oh, yeah, and you know, I didn't mention that on the before But I added watered mine and that made it better. Definitely four sips.
• 34:13
  > Brent>So let's go to our last whiskey and we're gonna have Harm tell us about that one.
• 34:16
  > Harm>Okay. The last whiskey is Barrel bourbon, batch number 36. 57.22% ABV. That's 114.4%. Uh, I'm sorry, that's 114, uh.444, uh, proof.
• 34:30
  > Harm>But that's American percent.
• 34:33
  > Maury>Proof.
• 34:33
  > Harm>Proof. Proof. But, um, that's American proof.
• 34:38
  > Harm>57.22 is 100 UK proof.
• 34:41
  > Harm>There you go. So you can set it on fire when you douse the, uh, when you douse the gunpowder with it.
• 34:47
  > Brent>Moving on.
• 34:48
  > Harm>Anyway, this batch, 36 blended bourbons derived from mash, uh, bill of 70, uh, 9 corn, 16% rye and 5% malted barley. The blend consists of Indiana bourbon, which is 7.5 years old and 8 years old and 10 years old, Kentucky bourbon 9 year old, and Tennessee bourbon 8 and 15. That's six different.
• 35:08
  > Maury>That's a lot of different whiskeys.
• 35:10
  > Harm>It's muddled. So that's. That's the problem I have with this one.
• 35:13
  > Harm>Although I do love Barrel. I have two single barrels at the store. I bought from Barrel for a reason.
• 35:18
  > Harm>They do great stuff. The color is a, uh, nice copper, older penny.
• 35:24
  > Harm>The nose is full of apricot, toasted oak and caramel.
• 35:30
  > Harm>And I get a little bit of nutty note, uh, on the finish there on the nose at the end on the palate, great viscosity. You can definitely taste the older whiskies here. It's such a beautiful whiskey. And it's hard for me to pick out individual notes because they've got all these six different whiskeys blended together. It's kind of muddled together. It's just great fruit, lots of caramel, vanilla, and allspice and pepper. The finish is really long.
• 36:00
  > Maury>I, you know, I agree with everything you've said, Harm, and I think this illustrates the problem m. With infinity bottles, you can take a lot of really great whiskeys and muddle them together.
• 36:08
  > Harm>Infinity bottle?
• 36:09
  > Maury>No, but it's like an infinity bottle. It's got too many things. And you've taken a lot of really great ends and put them together. And the sum is not better.
• 36:18
  > Maury>It's just muddled.
• 36:20
  > Justin>But it's still, it's still good though, you know? But the one thing that I had a problem with this one is it's all front, forward on the palate. It doesn't get past your middle.
• 36:28
  > Justin>Middle palate to the back. Of your mouth.
• 36:30
  > Harm>I think you're wrong.
• 36:31
  > Justin>It doesn't give you the whole mouth feel.
• 36:33
  > Harm>I think you're wrong. I. I'm getting spice on the finish.
• 36:36
  > Harm>Justin, what'd you get?
• 36:37
  > Bob>Nice light nose. And on the pallets, it was like bold rice spice. And it reminds me of the little stainless steel magnets that I had when I was a kid.
• 36:46
  > Brent>Yeah, I did, you know those in the paint chips that came off the wall, which is the lead.
• 36:51
  > Harm>It's the lead. That's what you need.
• 36:53
  > Brent>Yeah.
• 36:54
  > Bob>Well, explains a lot, Bob.
• 36:55
  > Maury>What, are you trying to let him off the hook for being a little bit slow?
• 36:59
  > Brent>Back in the day, we used.
• 37:00
  > Maury>He's a lawyer.
• 37:01
  > Harm>It's all right.
• 37:01
  > Brent>We used to have a lead in our paint, in our gas, but because of guys like him, we can't do it anymore.
• 37:07
  > Harm>So we literally lost 20 IQ points because of lead paint. That's great. As a world, the entire world, you.
• 37:14
  > Brent>Probably lost 20 IQ points sitting at this table.
• 37:18
  > Harm>All our listeners have just lost 20 IQ points.
• 37:20
  > Bob>Another 20. Yeah.
• 37:22
  > Brent>Um, I think it's well done.
• 37:26
  > Brent>I don't have a problem with six whiskeys. I mean, like, Johnnie Walker's got like 60 and it's like, that's fine. But this one, it's. There's no edge to it. It's. Yeah, it is hard to delete it. It's a little round. It was a little muddled. But overall, I think it's a, uh, you know, I think it's a tasty whiskey. I mean, I, I sure as heck wouldn't pour this one out.
• 37:44
  > Harm>Uh.
• 37:45
  > Maury>Oh, I didn't say you should.
• 37:46
  > Brent>I think they. I think they've. I think they've done some better ones, but I think this one's perfectly serviceable.
• 37:51
  > Harm>Um, it's not as nutty as the ones I tend to like from them. This is more. A little more apricot.
• 37:56
  > Justin>You have to appreciate what they do because they are. Just keep trying new, more, you know, a lot of different things.
• 38:01
  > Harm>They make amazing rum. We don't. We don't talk about the rum often.
• 38:04
  > Brent>Well, we're gonna get barrel bourbon, batch 36. Well deserved.
• 38:07
  > Brent>Three sips.
• 38:08
  > Harm>Interesting. I thought it was a four nobody.
• 38:12
  > Brent>That's all the time we have today. Thanks for our co host for joining us today. Um, thank you, Brent.
• 38:18
  > Justin>It's a pleasure to be here. Some nice Bourbon city.
• 38:21
  > Brent>And thank you, Maury.
• 38:22
  > Maury>Thank you, Bob. It's a pleasure to be here. Next time, can I sit next to somebody with pants on?
• 38:27
  > Justin>No, no, no.
• 38:29
  > Harm>You have to sit Next to Brent. Yeah, you're the urologist. He's literally an MD. He's a FACS.
• 38:35
  > Brent>Right?
• 38:36
  > Harm>You're a surgeon, MD. FACS. The guy's a surgeon. He has to sit next to Brent because nobody else will.
• 38:42
  > Brent>Thank you, Justin.
• 38:43
  > Bob>Mercibo couple.
• 38:44
  > Brent>And, uh, thank you, Harm.
• 38:45
  > Harm>Mercy, Beaucoup.
• 38:48
  > Brent>And you're giving me crap about Peacock.
• 38:50
  > Harm>I lived in New Orleans. I thought I was pronouncing stuff French.
• 38:53
  > Brent>It's different for sip, Suds and smokes. This is Made Man. Bob, thanks for joining us. Remember, life is too short to drink bad whiskey.
• 39:00
  > Harm>And, uh, we didn't drink bad whiskey.
• 39:02
  > Brent>We didn't drink any bad whiskey today. So we're in pretty good shape.
• 39:06
  > Announcer>So we hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 39:17
  > Brent>Give it a little tappy.
• 39:18
  > Harm>Tap, tap, taparoo.
• 39:20
  > Announcer>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. Sip, Suds and Smokes. We love your feedback and you can reach us at info@sipsuds and smokes.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.
• 39:45
  > Announcer>You'll also be able to interact with the thousands millions of other fans on those social media platforms.
• 39:54
  > Announcer>Do us a favor, take the time to rate this episode. If you're listening to us online, that's 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.
• 40:24
  > Announcer>This has been a 110 hand production of siphon, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the Basement Studios.
• 40:36
  > Announcer>Your host, the good old boys will see you all next time.