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Peerless 10-Year Reveal: A Bourbon Worth the Hype · Aussie Bourbon Lovers

• 0:00
  Is it because I'm excited about what's in there that I got excited about how good that
• 0:20
  sounded? Maybe that's what it is. I should say, yeah. This special bottle Dave
• 0:24
  brought back from his latest business trip. What are we drinking tonight, Dave?
• 0:27
  This is a Peerless 10-year-old. It's the Henry Craver edition. It's the one that was only
• 0:32
  just launched. Well, if you're listening to this, oh my goodness, look at that colour.
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  It's stunning.
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  Don't be stingy now. I'm getting a bit extra because I heckled. That's good.
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  Peerless in Louisville, Kentucky, they're celebrating 10 years of having
• 0:52
  aged whisky. This is the first time they're releasing an aged-stated product, I'm pretty
• 0:59
  sure. Beautiful bottle design. I mean, as Peerless always do.
• 1:03
  Yeah, their bottles are great. I'm amazed by the colour.
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  And it's signed by Carson Taylor as well.
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  Wonderful. Cheers.
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  Oh, yeah.
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  Dave's very excited about this one.
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  On the nose. That's lovely.
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  Well, you've tasted this already, right?
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  There has been a bit of to-do about this in the modern world.
• 1:20
  I haven't tasted this, no.
• 1:21
  Oh, no. You've tasted some of the other ones while you were there, but not this one.
• 1:24
  Exactly, yeah.
• 1:25
  Oh, this is exciting.
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  Ten-year-old Peerless don't usually age that, but Peerless do do a few things that are pretty
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  unique. Always barrel strength, always sweet mash, always kosher.
• 1:38
  Yeah, I know.
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  And this is all because they kind of go traditionally. They do things the hard way
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  because this is the way that you set up what you wanted to do. You wanted to make the best
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  possible bourbon in the best possible way in these small batches.
• 1:52
  Yeah, and it's compared to a lot of companies, quite a small company, Peerless.
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  They are small, yeah.
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  Yeah. It's like a small, and so they do things ... Well, when we first went there,
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  or you went there before me, and then we went together, and now you've been again,
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  so three times, so clearly this is one we like.
• 2:08
  Yeah. The stories are so good. Henry Craver, who this is named for, is the guy who had the
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  original Kentucky Peerless distillery. This is back in the, I'm going to call it 1800s,
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  that then had to be ... He kind of could see that prohibition was coming, so kind of closed
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  everything down a bit early and kind of sold all these barrels to the Walgreens, the Walgreens
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  brothers and things like that. There's so many cool stories around this. A true entrepreneur,
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  all that kind of stuff. But then Corky Taylor buys the rights to Peerless.
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  And they got their, is it DPS?
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  DSP, 50?
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  Yeah, that one.
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  Yeah, Distilled Spirits Plant number?
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  Yeah.
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  And they've restored it. Here's the thing. Hang on, wait, wait. What are you getting on the nose
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  for a start? Let's do this. Let's do this properly, because-
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  Well, first thing that we see is the colour.
• 3:00
  And then what are you getting on the nose?
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  I've heard other people talk about this, because I love hearing people talk about this.
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  And the way that people described it, I was almost expecting a stagginess to the nose.
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  Oh, like quite oaky.
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  Not too oaky, but like a rich vanilla caramel with an oak balance. And on the nose,
• 3:24
  I'm getting a different note to that.
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  It's got great legs.
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  Yeah, it is that beautiful Peerless rich still.
• 3:31
  Yeah, yeah. You can definitely get the, I'm trying to work out what it is. It's like a,
• 3:37
  it's not Christmas pudding. It's like a really, I don't know, something very indulgent.
• 3:42
  To me, that's like citrus. Like it's got lovely age on it. I mean, look at the colour.
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  It's almost like a citrus sweetness or something like a lemon curd or something like a lemon tart.
• 3:51
  No, I'm thinking of, you know, when you slice the orange, is the orange on top of like the fruit
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  cake? Like some people will decorate the fruit cake. It's got like, or like that mandarin kind of,
• 4:02
  um, what's the word I'm looking for? Marmalade.
• 4:05
  Like a marmalade, sure.
• 4:06
  Yes. Yeah. That kind of marmalade fruit cakey smell. That's what I'm getting.
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  We both said citrus notes, so we'll go with it.
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  It's lovely, still really balanced.
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  When could we possibly be wrong?
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  Almost coconuts. Yeah, I'm getting coconuts. I'm going to like,
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  it's quite a coconut. Rightio. Well, have a taste and tell us what you,
• 4:25
  what you're getting. Now that you've gone with coconuts and citrus, he's a happy man.
• 4:34
  This bottle will never run out.
• 4:35
  Yes, it is.
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  It's the sad part, Dave. You can't get this in Australia. Dave brought this back from his
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  latest business trip.
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  He can barely get this in America.
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  As a birthday gift for me. He just happened to be in Louisville on the day that they released it.
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  That's right. I was there on a...
• 4:51
  Amazing.
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  On a business trip, of course. That is lovely. That's beautifully balanced. That's
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  all the things you want in a bourbon. Richness. That matte, the viscosity of the mouthfeel just
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  kind of rolls off your tongue, rolls around. And then it's got this lovely, I think a grippy finish.
• 5:10
  Oh, it puts flavour everywhere in your mouth.
• 5:12
  That's lovely.
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  Can you get flavour on your cheeks? I feel like tongue and cheeks, it's like, it's like it bursts.
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  It's beautiful.
• 5:21
  117.5 through, I think. Or is that 0.6?
• 5:25
  Sometimes I get nervous. I mean, I love all Peerlesses, or most of them. There was one
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  that was a licorice one once that I had. Oh, the Absinthe. There was one that was a bit...
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  An Absinthe Fisher Eye.
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  Yeah, yeah, yeah. But most Peerlesses, I'll say, I love.
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  Yes.
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  But that's particularly good. And sometimes, you know, when there's hype around it, you're like,
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  this is going to be a good bottle, but is it actually going to be as good as what everyone
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  says? This is pretty good.
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  Peerless have this incredible cult following. And the first time I was in Louisville and someone
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  said, where else are you going? And I said, I'm going to Peerless. And their eyes lit up and they
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  were like, we just love Peerless. I started to get a bit of a glimpse of it, but there's this
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  incredible thing of like, when special bottles are released, there's often a queue at the front.
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  I've heard of lots of stories of the queue at the front. The videos of the people who queued
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  for this bottle. And I wasn't able to be there on the day. I probably would have been in that queue
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  if my travel plans had lined up probably, but I just didn't get the timing right. I was there
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  the next day. Luckily there were still bottles. So I'm just so lucky that I got it. But people
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  queued for hours. The line went around the block and down the street. Did you see that?
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  I saw it, yeah, on social media. I was like, I think it came out the day of my birthday,
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  maybe, or the day after. I think so. Yeah. Yeah.
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  I was hoping you'd bring me back bottles. I did. I did. Happy birthday, Paige. And
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  you know, I think it's kind of, it's, it's worthy. One of the things that's really interesting,
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  right, craft distilleries, as someone who runs a small, well, we both run small businesses.
• 7:02
  Yep. You think about how hard it is to
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  get going. And if you, I often want to hear people when they're running distilleries,
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  I think particularly craft distilleries, I think about how hard the decisions you might need to
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  make about how you use your resourcing and how you use your money.
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  Especially early on. Say again?
• 7:20
  Especially early on, when you're just starting out.
• 7:23
  Yeah. But how do you make decisions, well, that really help create a really premium product,
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  but with the limited, the finite resources that you have, because you're kind of just
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  getting started. Yeah.
• 7:34
  Here's the thing about Corky Taylor and actually the tasting I did at Peerless this time around,
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  the guy leading the tasting didn't make any bones about it. Corky Taylor had a massive exit from
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  his business. He had a really successful business and came away with a huge amount of money and was
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  like, what am I going to do? And so he had this huge amount of resourcing. And so all this stuff
• 7:54
  they do that's hard, sweet mash, barrel proof only, they have a low entry proof, all these
• 8:00
  things that they do that are like hard in distilling and sometimes only the big guys can do it. And
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  even the big guys choose not to do it because they try to make more money. He's like, nah,
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  I just want to make the best stuff the best possible way. No wonder it has a cult following.
• 8:11
  Yeah. Because he's not cutting corners. He's like, I want to do what's best regardless of the
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  price. Do you remember the Tim Tam ad where the guy wished for the genie for a packet of Tim Tams
• 8:23
  that never ran out? I wish for a bottle of Peerless 10 that never runs out.
• 8:27
  Wow. There you go, Dave.
• 8:30
  This is lovely.
• 8:31
  I was a bit nervous there when you said the Tim Tam ad and I was like,
• 8:34
  are you wanting us to drink the Tim Tam slam with the Peerless 10? And I'm like,
• 8:39
  this is taking a little bit far.
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  I feel like there's something, because we talked about this,
• 8:42
  that I want to do the Tim Tam slam but with Berlin.
• 8:44
  Yeah, but not with the Peerless 10.
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  For people listening-
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  For respect purposes, I really hope you don't.
• 8:50
  People listening not from Australia, a Tim Tam slam, the idea, a Tim Tam for a start is a biscuit.
• 8:56
  Yeah.
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  Two layers of biscuit with like a chocolate cream middle.
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  It's like chocolate cream middle and then chocolate coating on the outside. So to do a slam,
• 9:03
  you bite off one corner and then you bite off the corner on the opposite side.
• 9:08
  Right.
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  And it's like a straw.
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  And then you put that in a hot drink, like a hot chocolate or a coffee.
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  It melts the biscuit, like the chocolate cream in the middle.
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  And you kind of suck the liquid through it.
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  Yeah, you can slurp a nice hot chocolate through a Tim Tam.
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  Hilariously good fun, high calorie way to drink your drink.
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  And chocolate goes well with bourbon, but one, it wouldn't melt it. And two,
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  you wouldn't want to do it with a really good bourbon like this because that-
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  I feel like we've got different views on this. I feel like we should definitely try it.
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  Maybe-
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  With a different bourbon.
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  Different bourbon, not this one. Tim Tam slam's a great idea.
• 9:41
  I mean, drink it how you like it, but this is too good to risk a Tim Tam slam on.
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  So can you get in Australia? No, sadly not. Can you get in the States? Well-
• 9:51
  Barely.
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  Secondary, I'm sure you can get it. If you go to the Peelers distillery,
• 9:56
  maybe they might have a bottle left. I'm kind of doubting how to-
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  But if you can't get this one, just any Peelers, like I highly recommend any Peelers because
• 10:03
  the store is amazing and all their bourbon tastes great.
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  And the cool thing is this is batch one of the 10 year release,
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  which means maybe next year-
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  Does that mean there's more coming?
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  Is there a batch two?
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  Ooh, that's good.
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  Who knows? And then of course it means that, so they're 10 years of distilling this year,
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  which means if next year it's 11 years, do we get to see what the 11 year distillate's like?
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  Or-
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  Or are they tapping out of 10?
• 10:27
  Not 11 year distillate, but like the aged whiskey. I don't know. I don't know. We'll see.
• 10:30
  Who knows? I had a really interesting insight and we're not going to talk about it now.
• 10:36
  On this same trip, I spoke with someone-
• 10:39
  Who's hanging for the next episode.
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  Who's worked at some really great distilleries,
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  who gave me an insight about what's coming down the track.
• 10:46
  In Peelers? Or in just-
• 10:48
  Not Peelers. Other distilleries.
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  You're going to have to keep us guessing.
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  And I'm excited to maybe just give you the same little like mysterious clue that he gave me.
• 10:56
  Oh, wonderful. Well, here's the-
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  That's just a teaser to the next one. That's a bit-
• 11:00
  And an endless bottle of Peelers 10.
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  And congratulations to the Peelers team. What an amazing bottle.
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  Well done.
• 11:05
  And 10 years. Cheers.
• 11:10
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• 11:13
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