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Flying a kite in Scotland · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip Suds, uh, and smokes.
• 0:03
  > Brent>We're going to be discussing the 2024 Diageo Special Releases.
• 0:08
  > Harm>Where's the Woohoo soundtrack? Click that button. I need some Woohoos. Yes.
• 0:13
  > Brent>You happy about that? We have the talisker title churn 8 year old special releases. We have the oban Coastal Orchard 10 Year Old Special releases.
• 0:24
  > Brent>We have the Rosyle Origami Kite 212 year old special release.
• 0:30
  > Brent>The Singleton of Glen ord Autumn Walk 14 year old special release. The Mortlock Midnight Dusk Cast Strength special release. The Benrini's Gran Crescendo 21 year old special release.
• 0:44
  > Brent>The Kalila Ambrosia Feast 11 year old special release. And the Lagavulin Fireside Tales 12 year old special release.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the uh, dude in the basement studios. Why? Because that's where the good stuff is. It sips, Suds and smokes with your smoking host, the good old boys.
• 1:49
  > Announcer>And now it's Sipping Time.
• 1:56
  > Brent>Hey. Yes, It's Sipping time again. Welcome to this SIPS episode where everything good in life is worth discussing.
• 2:02
  > Harm>Yes, is.
• 2:03
  > Brent>As always, we are the best thing on at 2am Nope, I get home.
• 2:06
  > Harm>At 2am I have to catch up my streaming shows. Man. My wife has not still watched Slow Horses with me. I'm still waiting to watch Slow Horses. I'm like a season behind.
• 2:14
  > Brent>I like Landman.
• 2:16
  > Bob>Landman's great.
• 2:17
  > Brent>Anything with Billy Bob's awesome.
• 2:19
  > Maury>Yeah, I haven't seen it yet, but I hear good things.
• 2:21
  > Harm>I've been hearing good things about shrinking too. Harrison Ford's in it. Harrison Ford's doing a trinky show.
• 2:26
  > Brent>It happens when you get old.
• 2:30
  > Harm>Yeah. Take your calcium, guys. Take your calcium.
• 2:33
  > Brent>Yeah. Or else you end up the hunchback of Miami Beach.
• 2:38
  > Harm>And look, you, when you get older, don't be afraid to have your pants tailored. Don't pull them up to your chest.
• 2:44
  > Harm>Get them shortened.
• 2:45
  > Brent>Yeah, yeah, that.
• 2:46
  > Bob>What? You're not supposed to have them on your nipples.
• 2:49
  > Harm>That's a specific kink to you.
• 2:52
  > Brent>Uh, all right, yeah, but those are slacks. Those are different than pants. Uh, yeah, those are made out of a non natural material somewhere.
• 3:00
  > Harm>Polyester locks are the best, man.
• 3:02
  > Brent>Developed somewhere in the no space program that no wrinkles.
• 3:06
  > Harm>Polyester slacks.
• 3:07
  > Brent>There's a reason they take the skin off. I use them for refinishing furniture. Well, this is Mayman Bob.
• 3:13
  > Harm>And joining me today was a tangent.
• 3:15
  > Brent>Uh, good old good old boy Maury.
• 3:20
  > Maury>Good morning, Bob. Thank you for having me here in the basement.
• 3:23
  > Harm>Maury's a made man, isn't he?
• 3:25
  > Brent>I don't know. Did I say. I don't remember what I said.
• 3:28
  > Maury>Yeah, well, I didn't want online and.
• 3:31
  > Brent>Good old boy Jasper.
• 3:32
  > Bob>Good morning. Pleasure to be here with my nipple slacks and western.
• 3:38
  > Brent>Good old boy.
• 3:39
  > Harm>Harm, I. You know, I object to the term good old boy because it brings to mind a toothless hick. I've got all my teeth.
• 3:47
  > Bob>But you didn't quite measure up to that. That's why you're less than that.
• 3:50
  > Brent>But you. But you keep them in a jar under the bed.
• 3:53
  > Harm>Well, I've got other people see them enjoying the bed.
• 3:55
  > Brent>Yeah, I know it's creepy, dude.
• 3:56
  > Harm>You know, it's. I don't call them my victims. I call them my special friends.
• 4:00
  > Brent>Well then that's different. Yeah, that's different then.
• 4:02
  > Brent>Okay.
• 4:03
  > Harm>Yeah, thanks for having me, Bob. This is a good show.
• 4:05
  > Brent>Puts the lotion on its skin or else it gets the hose again.
• 4:07
  > Harm>That is true. I mean you have to have standards. Put some lotion on there.
• 4:13
  > Brent>Yeah, right in the toilet. What are we, uh, 3 minutes 17 seconds.
• 4:16
  > Brent>Right in the toilet. All right, so our sip segments are all about wine to distilled spirits, tea, coffee and anything else you can sip.
• 4:22
  > Brent>And here's today's episode. Uh, we're going to be discussing the 2024 Diageo Special Releases.
• 4:30
  > Harm>Where's the Woohoo soundtrack? Click that button. I need some Woohoos. Yes.
• 4:35
  > Brent>You happy about that? So here's the whiskeys we're going to be tasting from this year's release. And uh, thank you again to the folks at Diageo for sending them to us. So we have the talisker title churn 8 year old special releases. We have the oban Coastal Orchard 10 year old special releases. We have the Rosyle 2024. Yeah, well these are all 2024. The Rosyle Origami Kite two 12 year old special release.
• 5:02
  > Brent>The Singleton of Glen ord Autumn Walk 14 year old special release. The Mortlock Midnight Dusk Cast Strength special release. The Benrini's grand crescendo 21 year old special release.
• 5:17
  > Brent>The Khalila Ambrosia Feast 11 year old special release. And the Lagavulin Fireside Tales 12 year old special release.
• 5:25
  > Harm>Only the Mortlock has cast strength in the label and the name. But they're all cast strength.
• 5:30
  > Brent>Yeah, but it's. Yeah, it's not a uh, special release.
• 5:33
  > Brent>Not an age statement for that one.
• 5:34
  > Harm>So.
• 5:34
  > Brent>Yeah, so uh, we're gonna have Justin tell us all about our SIPs ratings.
• 5:39
  > Bob>All right, One sip. Give me a glass of water to wash out my mouth.
• 5:54
  > Bob>Two sips. No, I spit.
• 5:57
  > Bob>What else do you have?
• 5:59
  > Maury>Well, isn't that nice?
• 6:01
  > Harm>That one fell apart.
• 6:02
  > Brent>Yeah.
• 6:02
  > Bob>Three sips.
• 6:04
  > Maury>M.
• 6:06
  > Bob>Interesting.
• 6:07
  > Harm>But that.
• 6:09
  > Brent>That was a little. That was Peter Laurie again. Yes, it's very interesting. What was this that you gave me again?
• 6:17
  > Brent>That's Peter Ori.
• 6:18
  > Bob>Okay, four sips.
• 6:21
  > Bob>Let's keep this secret to ourselves.
• 6:24
  > Bob>Pour me another.
• 6:25
  > Brent>That was a little Robin.
• 6:26
  > Harm>The li Chi's gradient to Vivian. What's that? What's his name of that show that he was the punk. The odd, uh, Ones.
• 6:34
  > Brent>The Young Ones.
• 6:34
  > Bob>Young Ones.
• 6:35
  > Harm>The Young Ones, yeah.
• 6:36
  > Bob>Five sips. Oh, my. I was unaware anything could be this good.
• 6:42
  > Brent>Oh my goodness.
• 6:45
  > Harm>It's a whole village of idiots.
• 6:48
  > Bob>It's not Scottish. It's crap.
• 6:50
  > Brent>Yeah, yeah, I just.
• 6:57
  > Maury>Wait.
• 6:58
  > Harm>What.
• 6:58
  > Brent>What does George think? Um. Oh my. Uh, that's what George thinks. Well, each year the folks at Diageo.
• 7:05
  > Harm>Do we do five steps yet? Yeah, yeah.
• 7:08
  > Brent>Thanks. Thanks for joining us.
• 7:09
  > Harm>I'm losing time. It's good whiskey.
• 7:11
  > Brent>So each year the folks at Diageo suture their vast catalog of aging stocks and create a unique collection of whiskeys for their Special Releases collection. We've done the Special Releases several years.
• 7:22
  > Brent>Um, this year's theme is the Spirited Exchange 2nd Edition. This is the second installment of the theme that debuted last year, which is about curiosity and what happens when you challenge yourself to think what if. Leading them to explore a variety of maturation techniques with each of the eight expressions crafted under the guidance of Master Blender Dr. Stuart Morrison. As always, the special releases are one of the most anticipated releases of the year in the Scotch world. So let's get started. We're going to have Maury tell us about our first whiskey.
• 7:54
  > Maury>Why, thank you, Bob. The first whiskey is the talisker title churn 8 year old Special Release 2024.
• 8:03
  > Maury>It is 58.7% ABV, or 117.4 proof. It is matured and refilled and first filled bourbon casked casks and then finished in stone spun casks. The barrels are spun with stones and water polishing away the existing char and then they are retoasted.
• 8:28
  > Maury>They are made of American oak. That's a, uh, unique, uh, barrel type that I'm not really familiar with, but it is a method of reconditioning barrels and essentially recharging them, if you will. The Talisker was founded in 1830 by brothers Hugh and Kenneth McCaskill, who operated the distillery until bankruptcy in 1848, has a short 18 year run. Uh, the distillery went through several owners until Roderick Kemp and Alexander Allen bought the distillery in 1880 and expanded it. Kemp sold out to Allen in 1892, and upon Allen's death in 1895, Allen's business associate, Thomas Mackenzie, took control.
• 9:20
  > Maury>Mackenzie operated the distillery until his death in 1916, when the distillery was taken over by a group of blenders including John Walker and Sons, M. W.P.
• 9:34
  > Maury>lowry and DCL. These firms all eventually merged into what is today Diageo.
• 9:43
  > Maury>So this first whiskey is a pale yellow color. On the nose there's lots of malt and certainly a faint hint of maritime as well as some minerality. And oyster shells.
• 9:58
  > Harm>Good call in the oyster shell on.
• 10:02
  > Maury>The palate, there's some seaweed, some, lots of pepper and spice. Some creamy mouth filling texture with some saltiness, uh, in the mid palate. And then I get a fair amount of smoke that carries from the mid palate into the. And I, uh, would say the finish is medium to long. Very interesting whiskey. The smoke comes as a little bit of a surprise at the end. Starts a little bit hot, and then sort of mellows through the mid pilot. What'd you think, Justin?
• 10:31
  > Bob>I think this was like travel with your mouth and nose. I feel like I'm in a Scottish tide pool.
• 10:39
  > Harm>I've never traveled without my mouth and nose. They go with me everywhere I go.
• 10:42
  > Bob>I never been to Scotland, but just.
• 10:45
  > Bob>It really just puts a picture of like being in a Scottish tide pool in your mind. That was so cool.
• 10:53
  > Bob>What did you think, Harm?
• 10:54
  > Harm>I think tide pool is not an apt description to me. I think tide pool smell a bit rancid. I mean, you've got all those dead sea creatures. There's too much sulfur, there's too much fishiness. I don't.
• 11:05
  > Bob>Water flow.
• 11:06
  > Harm>I don't get that. I get the oyster shells more. He says the maritime, that's salt water in the air. Um, on the nose, what you guys did not mention was the fruit. I got tons of, uh, pears and apples. And I got you. Maury said the smoke came on the mid palate. I got it earlier. I get it first. On the nose, there's hints of smoke. It's like a. It's like a bonfire in the background on the beach, but way distant.
• 11:29
  > Harm>It's. Yeah, it's far.
• 11:30
  > Maury>It's down the beach.
• 11:31
  > Harm>You're not at the bonfire, though. The wood smoke is.
• 11:34
  > Harm>Is mingled with the Sea. Yeah, it's wafting in there. Uh, it's got a prickly mouthfeel. I don't think it's, uh. Did you say. Who said creamy? Somebody said creamy.
• 11:43
  > Maury>No, no, I agree with you. It's a little prickly.
• 11:47
  > Harm>Um, I think it needs water to open it up because it is 117.4 proof. Just a drop of water will just bring out some more of that fruit.
• 11:56
  > Harm>Uh, and tone down the pepper. But Talisker is known for its pepper, which is fine with me. I'm very happy with that. The seaweed was a good call to Maury.
• 12:05
  > Harm>Um, the pepper comes out. This is, this is just a great expression of Talisker. Now, uh, some of my favorite expressions. Talisker had a lot of ginger. This does not have the ginger or gingerbread. This is black pepper, white pepper.
• 12:19
  > Bob>So I get ginger.
• 12:20
  > Harm>That's weird. You don't. You do get it. Yeah, yeah.
• 12:24
  > Bob>My retro nasal exhale.
• 12:25
  > Harm>There you go. But it's not like, like there was a, there was a great expression a few years ago that was gingerbread. It was just total gingerbread cookie. Yeah.
• 12:31
  > Bob>This isn't overwhelming. It's just a Bobby Joe.
• 12:34
  > Maury>What'd you think of this whiskey?
• 12:35
  > Brent>I thought it was delicious. It definitely takes that sea breeze saltiness that you get, that maritime nature.
• 12:41
  > Brent>But I, I got the fruit. I got more pear than apple.
• 12:44
  > Harm>Yeah, yeah, you're right.
• 12:45
  > Brent>Pears I really got, you know, the, the salinity, the saltiness. Um, with water I get the creamy in the middle of the palate, but the prickly is all on the edge of the tongue.
• 12:55
  > Harm>Well, if you don't add the water, I don't think it's creamy.
• 12:57
  > Brent>No, no, not at all. But add a little water in the middle.
• 13:00
  > Brent>Palette sort of gets a little bit smoother.
• 13:03
  > Brent>An excellent Talisker. I mean really well put together.
• 13:06
  > Harm>You, uh, know people are afraid of these young age statements. Don't be afraid. These are Right.
• 13:11
  > Brent>Well, don't be afraid of a Talisker in general. It's great whiskey regardless. But this one is, this one is really, really well done. So we're going to be giving the Talisker title Churn eight year old special release four sips. That's classified.
• 13:27
  > Brent>Hey, and we're back and we're discussing, uh, the 2024 and Diageo special releases. So we're going to have Justin tell us about our next whiskey.
• 13:34
  > Bob>So we're going to talk about oban Coastal Orchard 10 Year Special Release 2024. It's 58% alcohol by volume or 116 proof.
• 13:45
  > Bob>It's matured and refill casks before being finished in charred American oak barrels freshly seasoned with oloroso sherry.
• 13:54
  > Harm>I like the way they're doing this. They add the oloroso sherry to these old American oak barrels, season them, dump it, and it's a cool idea. More cherry coming out.
• 14:03
  > Maury>Yeah.
• 14:04
  > Bob>Oban was established in 1793 by brothers John and Hugh Stevenson, who built a brewery at the site of today is Oban Distillery. The brothers began distilling at the site the following year. The open distillery remained with the Stevenson family until 1866 until it was sold to Peter Kumsty, a, uh, local businessman.
• 14:28
  > Harm>With an unfortunate name.
• 14:29
  > Bob>With an unfortunate name who operated the business until 1883 when he sold to, uh, John Walter Higgin. With the arrival of the railroad in 1888, it became easier to get their whiskey to market and the business grew. This growth led to Higgin rebuilding the distillery before he sold it in 1898 to Alexander Edward. Edward, in turn operated the distillery until 1930 when it was required acquired by DCL, which became Diageo. So the color is like a light copper on the nose. It's kind of like lighting a vanilla candle at the edge of the sea and an apple orchard.
• 15:15
  > Harm>That's very evocative.
• 15:17
  > Bob>Yeah.
• 15:17
  > Harm>Why are you actually bright this time? What's going on?
• 15:20
  > Bob>It's just transporting.
• 15:22
  > Maury>Even a blind squirrel gets a nut once in a while.
• 15:25
  > Bob>These, these two spirits that we've had, they just put these visualizations in my mind. It's like travel.
• 15:31
  > Harm>Pretty cool. That was. You're talking about traveling with your nose in your mouth.
• 15:33
  > Brent>Yeah, this.
• 15:34
  > Bob>This did it too. And on the palette, it's like smooth and sweet. I get like candied lemon, um, a little salt, little pepper, little herbs. It's like, um, the mixture I make before I'm gonna grill a pork chop and light fruit.
• 15:54
  > Harm>This is your chimichurri?
• 15:55
  > Bob>Yeah, this is my chimichurri. And the finish is just nice sea salt. What did you think, Maury?
• 16:03
  > Maury>You know, I really can't disagree with anything you've said. I think it's a delightful whiskey. It's very well made. It definitely has a lot of inviting character to it. The citrus notes really kind of reel you in. The fruitiness.
• 16:19
  > Maury>Um, you know, this could be an all day sipper, especially if you got the Barbie going and you're just, uh, grilling up some meat. I, uh, I think it goes well.
• 16:28
  > Harm>Yeah, that's a good call, Maury. The barbecue. And this, this is perfect. Now. I did taste it with and without water. Without water. I got most of what you guys were saying. The sea salt, vanilla thing, the vanilla candle, the sea salt, the herbs, the light fruit. I didn't get the candied lemon, but it was very prickly on the palate. Orange, uh, and lemon on the palate came out. I didn't get on the nose.
• 16:51
  > Harm>The pepper was there, cinnamon was there.
• 16:55
  > Harm>Finishes infinite. Just. Which just goes on forever. But with water. Oh my God.
• 17:01
  > Harm>Now that sea salt blew. Awesomes. I smell like freshly clean linens.
• 17:07
  > Harm>Um, there's tons of beautiful apple like and salted caramel coming out. Oh, wow.
• 17:16
  > Maury>Just.
• 17:16
  > Harm>It's amazing. And then the palette. Let's see.
• 17:20
  > Harm>Mhm. More citrus came out with water. The palette got creamy in texture.
• 17:26
  > Harm>Great vanilla, very gentle pepper compared to that. Compared to the, uh, talisker.
• 17:32
  > Harm>Um, and it's a sweet spice at the end. And the finish did not get diminished by adding water. It actually gets better. You've improved the mouthfeel and the finish goes longer.
• 17:43
  > Harm>Bob, tell me how.
• 17:44
  > Brent>It's much. It was great before, but it definitely takes a whole step up with water.
• 17:50
  > Brent>Uh, with the water. I definitely. The salinity comes front with the water.
• 17:55
  > Harm>On the nose especially.
• 17:56
  > Brent>Yeah. It's like being in an apple orchard in. In Provence next to the ocean. I mean, it's just like you're. You're smelling the apples, you're smelling the sea salt, you're smelling that breeze, you're smelling the, the linen.
• 18:08
  > Harm>And like he said, somebody lit a vanilla candle.
• 18:10
  > Brent>The linens drying on a, on a string, you know, on a wine. It's, it's just, it's.
• 18:14
  > Harm>Yeah. Freshly clean linen.
• 18:15
  > Brent>It's very, it's very mind opening.
• 18:18
  > Brent>And it's so pretty.
• 18:21
  > Brent>It's just got such a great finish to it.
• 18:24
  > Maury>The water really brings out the fruitiness.
• 18:26
  > Harm>Yeah. Did.
• 18:28
  > Maury>I mean, it becomes a fruit bowl.
• 18:30
  > Harm>Not quite a fruit bowl, but yeah. This is compared to what it was before.
• 18:34
  > Brent>The citrus amps way up with the water.
• 18:37
  > Maury>So does the apple.
• 18:38
  > Brent>You know, the, the orange, the lemon.
• 18:40
  > Harm>Yeah. Apple to the apple came up first.
• 18:43
  > Harm>It was just the orange.
• 18:44
  > Brent>The apple, uh, it ramps it up, but it's more back palate for me. I mean, this is, this is an absolutely lovely open.
• 18:51
  > Maury>Um.
• 18:52
  > Harm>You see why people wait for these special releases every year.
• 18:54
  > Brent>Yeah, yeah. There's a reason. And that's why I very kindly, humbly asked them if we can have them every year.
• 19:00
  > Brent>And most years we get them. So they're very kind to send them and this one was fantastic. So we're going to be giving the oban Coastal Orchard 10 year old special releases 2024. Well deserved five steps. Oh my goodness.
• 19:15
  > Brent>So that brings us to our next whiskey and we're going to have Harm tell us about that one.
• 19:19
  > Harm>Thanks Bob. So the Roze isle Origami Kite no. 212 year old Special Release 2024 is 55.6% ABV or 111.2 proof matured in refill ex bourbon and American oak casks opened by Diageo in 2010 with a capacity of 10 million liters per year. The biomass plant at this eco friendly distillery allows it to generate a large portion of its own energy. And the heat recovery system in place uses captured waste heat from the distillery at the Burghead Maltings um, across the street. The distillery was designed to allow them to switch between stainless and copper condensers allowing to make both heavy and light distillate. So this is the first roll I've ever tasted. I have actually a bottle at home now because they, I was able to get a few cases of this um, this year and last year Rose aisle did not come to Florida.
• 20:13
  > Harm>I believe some of the big boy chains who have stores outside of the state were able to transfer stuff from out of state.
• 20:19
  > Harm>But uh, Rose island number one did not come to Florida.
• 20:22
  > Harm>So this is the first time I've ever had this. This is a very pretty whiskey. It's a deep golden color. It's all about vanilla and sea salt and caramel with poached pears. A little bit light spice. That fresh linen notes I was mentioning. The Oban is here as well. Like freshly cleaned linen drying on in the sunshine.
• 20:44
  > Harm>Uh, ask your grandparents, kids, they'll tell you about drying, drying stuff in the, in the clotheslines outside.
• 20:53
  > Harm>Um, on the nose, I mean, I'm sorry. On the palate it's a fruit cup. You were talking about a fruit cup and the other whiskey more. This is where I got the fruit cup.
• 21:06
  > Harm>Vanilla fruit spice, really long finish. Um, more vanilla and I'm getting some clove on the finish as well.
• 21:14
  > Harm>Justin, tell me what weird things you tasted.
• 21:17
  > Bob>So on the nose it was uh, sweet, malty, it was light, it was approachable. I got flowers and apricot.
• 21:27
  > Harm>Yeah, I should have mentioned the floral note. You're right.
• 21:29
  > Bob>On the pallet it was herbal and floral to me with like a nice mouth feel of like viscous, uh, malt. And the finish was uh, pleasant and thick.
• 21:48
  > Bob>The mouthfeel followed through the finish.
• 21:50
  > Harm>Well, that's just like, uh, your opinion, man.
• 21:54
  > Harm>Water increased the viscosity.
• 21:57
  > Bob>Now, uh, it's dry January. I'm not putting any water in my whiskey this month.
• 22:02
  > Harm>Keep your liver surprised, man. Once a week, drink some water, Maury.
• 22:06
  > Maury>I agree with you, Harm. Surprising. As much as I hate to admit it, Delightful whiskey. Really fun, really amped up by some water.
• 22:15
  > Maury>It's amazing. No one would ever think that. Most people think that water dilutes things, but this, the water amps up everything.
• 22:21
  > Harm>Well, if you're starting with low proof, water will dilute it. If you have high proof, it.
• 22:25
  > Maury>It helps, but it amps up the viscosity and amps up the flavors. It amps up the mouth feel. In this case, I mean, again, it's a very, very narrow therapeutic window. Too much and you've lost it. Too little, nothing. But, uh, I think it's beautiful.
• 22:40
  > Brent>Yeah, I. I think this is a fantastic whiskey. This is, I think, the second or third rose aisle I've ever had. Again, it's not one that, you see.
• 22:49
  > Harm>I've never had one. Where'd you have the others?
• 22:51
  > Brent>Um, back in the day with that one, so.
• 22:55
  > Harm>Oh, yeah, yeah. Scotchball, Whiskey Society of America.
• 22:58
  > Brent>So it's. It's so lovely.
• 23:01
  > Brent>It's. I mean, to me, the thing that jumped out before the water was flowers, flowers, flowers. Now with a little bit of water, that, that, that, that salinity, the minerality comes forward.
• 23:12
  > Harm>Nobody else said vanilla. No. You guys get vanilla. It's not. It's more vanilla.
• 23:15
  > Brent>On the nose, not so much. For me, it's more flour. It's like a white flour.
• 23:20
  > Maury>Either of those two.
• 23:20
  > Harm>Okay.
• 23:21
  > Maury>On the nose and vanilla flour.
• 23:23
  > Brent>I get the fruit on the palate, but on the nose, I get, like, a feel for flowers.
• 23:27
  > Harm>No, uh, I don't disagree, but I.
• 23:29
  > Brent>You know, when you open the dryer, that. That smell that hits you and. And on the pallet, you're tied.
• 23:34
  > Harm>Downy sheet or downy. Whatever.
• 23:36
  > Maury>Dryer sheet, lint. It's right next to toe cheese. And then not belly button lint.
• 23:42
  > Brent>Oh, yeah. I don't clean the dryer thing. Hell with it.
• 23:44
  > Harm>You don't clear your. Clean your belly button either.
• 23:45
  > Brent>I bet you don't have one anymore after the surgery.
• 23:49
  > Maury>Oh, yeah.
• 23:50
  > Brent>So, uh, but fruity. The creaminess, the coating of the palate comes out with the water. This one, definitely. A couple of drops is advisable, without a doubt. But a, uh, really great malt from, uh, a distillery that's kind of new to pretty much all of us. So we're going to be giving the rosal origami kite 212 year old special releases 2024 a well deserved. Forceps.
• 24:15
  > Harm>It's barging on five. We're close, we're close.
• 24:17
  > Brent>It's. Yeah, I mean it's. It's to me.
• 24:20
  > Brent>Yeah. With the water, it amped it up about a half a point for me. So. So that takes us to our next one, which is from the Singleton of Glen Ord. The autumn walk 14 year old special releases 2024. Let me grab that one.
• 24:33
  > Harm>Oh my God.
• 24:34
  > Brent>54.7 ABV 109.4. This is matured in three separate batches. One in bourbon barrels, one in STR rejuvenated wine casks, one in refill casks.
• 24:45
  > Brent>The three batches were then blended in the finished casks made of European oak and Spanish oak heads. And you can definitely taste a Spanish oak. So Glen ord was established 1838 by Robert Johnstone and Donald McLennan until they went bankrupt in 1947.
• 25:01
  > Brent>Uh, 1847. They reopened in 1855 with new owners Alexander McClennan and Thomas McGregor. After McLennan's death, his widow remarried Alexander MacKenzie, who took over running the distillery in 1877.
• 25:15
  > Brent>MacKenzie sold the distillery in 1896 to the blending house of James Watson and son. In 1917, with World War I raging, it was closed because barley rationing. They reopened in 1919 and the distillery was sold in 1923 to Thomas Dewar & Sons, which became part of DCL. War closed the distillery again in 18 in 1939 and it remained closed until 1946, as most of them did.
• 25:40
  > Brent>Um, in 1966, the distillery tripled production when they went from two stills to six.
• 25:45
  > Brent>In 1985, DCL merged with Guinness to form United Distillers Ltd. In 1997, they merged with Grand Met, which became Diageo.
• 25:54
  > Brent>So on the color, it's got a beautiful sort of dark burnished golden hue.
• 26:03
  > Harm>I call it copper.
• 26:04
  > Brent>It's. Yeah, it's like a white copper on the nose. It's just citrus. Vanilla pound cake.
• 26:17
  > Maury>Mmm.
• 26:18
  > Brent>A little bit of pastry cream.
• 26:20
  > Brent>And on the palate. Hold on.
• 26:24
  > Maury>M.
• 26:27
  > Brent>On the palate, the orange literally leaps out of the glass. Um, there's a little bit of a spice to it, a little bit of a white pepper note.
• 26:40
  > Brent>Add a little water. Let's see.
• 26:44
  > Maury>Mhm.
• 26:47
  > Brent>The water definitely brought the viscosity up. Gives it a. The water. Whoa.
• 26:52
  > Brent>Yeah, add water. Absolutely. Add water. The palette coating on this increases tenfold.
• 26:58
  > Harm>Well, because you have high ethanol with these high ABVs, it makes it lighter.
• 27:03
  > Brent>Yeah. This one is. This one's. This one's delicious. This is uh, this is why I've always liked the Glen Ord. I mean this is, this is the Singleton that I like. There's two, this is my.
• 27:13
  > Harm>There's two distillers that make up Singleton. There's the, the most common one you see on the shelves and liquor stores in America is the uh, Glendalen.
• 27:21
  > Harm>Glendelin is the mediocre garbage they sell to us because they keep the Glen Ord for Europe and the far East.
• 27:28
  > Brent>No, they just do it because they don't like you.
• 27:30
  > Harm>Well, in America it's not just. Just not me. Not just me.
• 27:34
  > Brent>No, no. I asked them to. You. We do get 100% you.
• 27:39
  > Harm>We do get Glen Ord. I had a 27 year old singleton, uh, Glen Ord pre Mount Ultima single cask. But if you want to spend 2,000 plus on a bottle, that's the one you want.
• 27:50
  > Harm>But the special releases tend to be Glen Ord. Last year's, uh, we didn't do it for the radio show and for some reason we got dropped off the list last year. But we've had previous editions. The Singleton from last year was a Glen Ord as well and some other previous years. The Glen Ord's is just. This distillery is a step up from the Glendalen. The Glendalen is for the, the masses that the, the people they look down upon to this. The Glen Ord is where they want. Oh my God.
• 28:16
  > Harm>And you're absolutely right, Bob. Um, without water I got more butterscotch, uh, and caramel with water. Orange pastry. It's uh, like, like you said, vanilla pound cake.
• 28:26
  > Brent>Like with orange cream with an orange cream on it.
• 28:29
  > Harm>Yeah. Orange glaze. And it's so creamy with the water.
• 28:35
  > Harm>Beautiful. M. Sweet orange orange peel.
• 28:38
  > Brent>So good.
• 28:38
  > Harm>Uh, uh, there's some pepper and oak on the finish, but it goes on forever. It's coats your mouth and this is one to go out of your way for.
• 28:46
  > Brent>Yeah.
• 28:47
  > Harm>It's not super expensive because Singleton's not a super expensive brand.
• 28:51
  > Brent>And the finish without water. Pretty good with water goes on forever.
• 28:56
  > Harm>I cannot get enough of this whiskey. You know, this is the one. This is one of the few this year I didn't taste at the store.
• 29:02
  > Maury>Mhm.
• 29:03
  > Harm>Because people buy them, they open them with me.
• 29:05
  > Harm>We have a long taste tasting parties and this one I haven't tasted before. Thank you, Bob. Thank you.
• 29:12
  > Brent>Let's see what Justin thinks.
• 29:14
  > Bob>Well, I spoke to groundskeeper Willie during the break and he said give her meat a crop. So that's what happened. But um, this stuff is amazing.
• 29:26
  > Bob>Um, I agree with everything that Bob said. The I uh, maybe I added too much water. I kind of washed it out a little bit but the mouth feel did kick up.
• 29:35
  > Harm>It's okay.
• 29:36
  > Bob>I remember how I tasted it before the water. This is why I do dry January. But I broke it for the show.
• 29:44
  > Harm>Just fornicating the water. Yeah.
• 29:46
  > Maury>I think they now though with their tasting notes, the orange cream cake filling, the uh, orange sponge cake, hint of vanilla on the nose and then this creamy sweet hint of Seville orange on the peel on the palate. Uh, I mean I think you guys have really nailed it. I think it's a beautiful whiskey. It's very interesting. Uh, the Seville orange and the just orange creaminess in general. The water definitely enhances it. I didn't think it needed water. It certainly didn't drink hot.
• 30:17
  > Harm>It's not because it drank hot improved.
• 30:19
  > Maury>The mouth but the water was an enhancement in both the mouthfeel the palate all the way around. Beautiful whiskey.
• 30:24
  > Brent>Well, we're going to give the singleton of Glen ord Autumn Walk 14 year old special releases 2024 a well deserved five. Oh my goodness.
• 30:33
  > Brent>Yeah, yeah.
• 30:35
  > Harm>I don't want people to get confused. We play up the fruit.
• 30:38
  > Harm>It's not sweet. This is still a great malt. Still got that fire. Still got the pepper.
• 30:43
  > Maury>Correct. Very well said.
• 30:44
  > Brent>Let's have um, Maury tell us about our next whiskey.
• 30:47
  > Maury>Thank you Bob. The next whiskey is the Mortlock Midnight Dusk cask strength Special Release 2024.
• 30:56
  > Maury>57.5% ABV 115 proof finishing casks that formerly held sweet Italian Ramondalo white wine and Italian Sandra red wine. Mortlock was the original name of the village now known as Duffon. It was also the name of the local abbey founded by saint in the 17th century. Founded by James Finlater 7th century. 7th. Thank you.
• 31:31
  > Maury>Founded by James Finlater, Donald McIntosh and Alex Gordon in 1823 it was the first licensed distillery in Dufton. In 1831 it was sold as John Robert to John Robertson who then sold it to A and T Gregory the next year. In 1837 Grant Brothers of Glenn Grant became the owners and cannibalized the equipment at Mortlock for use at their distillery in Rothy's. In 1853 George Crowley became the part owner and took over the sole operation. George's son Alexander joined in 1895, and in 1897, he increased the number of stills from three to six. In 1923, the distillery was sold to John Walker and Sons, which became part of the Distillers Co. Ltd.
• 32:19
  > Maury>DCL, which became Diageo.
• 32:22
  > Maury>And we'll be back.
• 32:23
  > Harm>Yeah, commercial time.
• 32:25
  > Brent>Hey. And we're back. And Maury was telling us about, uh, the whiskey that he was tasting, the Morlock.
• 32:30
  > Harm>Morlock Dust Cat.
• 32:32
  > Maury>Yes. Mortlock has a pale yellow color on the nose. There's certainly a lot going on. The palette, layered, crisp fruit, caramelized miso.
• 32:43
  > Maury>Hints of prosciutto emerged for a luscious umami, fruity flavor. I think this is a really interesting whiskey. Um, it's a little bit hot at first. The finish is medium to long, but it's got a lot going on that you can really dissect out of the palate. Harm, what'd you think?
• 33:03
  > Harm>I got a lot of caramel and butterscotch on the nose. A little bit of miso. Very intense, very meaty. Got that umami thing going on again.
• 33:12
  > Harm>Uh, good call on that. Um, did you say prosciutto? I did.
• 33:19
  > Harm>Okay, maybe that's what it is on the palate. Seriously rich and meaty. And this, uh, is the thing. Mortlock is known as the Beast of Dufton. And I really generally have not been a big fan of Mortlock in. Over the years.
• 33:37
  > Harm>Um, I find out they're overpriced for what they are. I think the quality is good, but they ask a lot for what they make because it's a small. It's a small production distillery, and it's used in a lot of the bigger blends that Johnnie Walker and Sons. You know, I've never heard of them either.
• 33:51
  > Harm>Uh, they. They use them for a lot of their. Their blends. And, um, it's the backbone of some of these whiskies. Or maybe not really the backbone, but an accent. But, um, last year's Mortlock, which we didn't review on the show for 2023 special edition, was the best one I had until today. This was amazing, Bob.
• 34:15
  > Brent>It's mortlock. It's got that meatiness, that umami. It's. It's got that.
• 34:21
  > Brent>That spine that if you're making a blend, this is what you want to build a blend around. May not be your first choice, you know, for a glass, but it is definitely the thing. It's the thing that you build the whiskey on top of. But this one is. Oh, it's so pretty.
• 34:40
  > Brent>It's just meaty and unctuous.
• 34:44
  > Harm>It's not pretty. It's a masculine whiskey.
• 34:46
  > Maury>Yeah, I agree. It's more masculine than feminine and that's what I mean.
• 34:49
  > Brent>It's pretty.
• 34:50
  > Harm>Yeah. Ah. Oh, uh, Bob likes the boys.
• 34:56
  > Harm>Not there's anything wrong with that.
• 34:57
  > Bob>Bob on the nose. I got candied pears and almond extract.
• 35:01
  > Harm>Pears? No. Almond. Yes. What's with the pears coming from?
• 35:05
  > Bob>It's what I got.
• 35:06
  > Brent>What?
• 35:06
  > Bob>We put water in candied pears. No, I didn't put water. And I told you it's dry January.
• 35:10
  > Harm>Okay, go ahead.
• 35:11
  > Bob>On the palette, the candied pears came through. I got like crystallized sugar and um, kind of like lemon and it had the texture of beef tenderloin and the finish was like.
• 35:28
  > Harm>Well, that's subjective to say my beef.
• 35:31
  > Bob>Tenderloin, the Costco one.
• 35:35
  > Bob>And uh, hey, I'm cheap and you know, tightly candied lemon on the finish. Tingly. Pretty cool. I uh, loved it.
• 35:45
  > Brent>Yeah. This one was, this one was lovely. So we're going to be giving the Mortlock Midnight Dust cast strengths.
• 35:51
  > Brent>Uh, Dusk Midnight.
• 35:52
  > Maury>Hold on.
• 35:53
  > Brent>Mortlock Midnight Dusk Cast strength special releases 2024. A well deserved 570. Oh my goodness.
• 36:01
  > Harm>Best mortlock I've ever had.
• 36:02
  > Brent>Yes, yes.
• 36:04
  > Harm>I've had a lot of more expensive mortlocks. Really Old to age statement ones. This is the best.
• 36:09
  > Brent>Well, age doesn't always meet everything. So true. Let's have Justin tell us about our next one.
• 36:13
  > Bob>I'm excited to tell you about Ben reen's grand crescendo 21 year old Ben Rennie's 2024. It's 55.4% alcohol by volume or 110.8 proof. And no, I didn't do the math. It's not a third of anything.
• 36:33
  > Bob>Matured for 8 years.
• 36:36
  > Bob>Right? Matured in 8 years in refill cast, then double matured for 13 years. And wine. Seasoned American oak, European oak and rejuvenated casks with charred ends.
• 36:52
  > Maury>Head M is an end the same as a head?
• 36:55
  > Harm>Yeah, heads.
• 36:57
  > Bob>Nothing.
• 36:58
  > Harm>Nothing wrong with the head and the butt are the ends.
• 37:01
  > Bob>This distillery was established in 1826 by Peter McKenzie.
• 37:06
  > Bob>But the distillery was destroyed in a flood in 1829. The new distillery was built by John Innes a few miles down the road. Mr. Innes went bankrupt in 1834 and the distillery was sold to William Smith & Co. Who ran it until 1864 when they also went bankrupt and sold the distillery to David Edward. The Edward family sold the distillery to John Dewar in 1922. And they didn't go bankrupt this time. It was absorbed by DCL in 1925. And in 1966, the stills were increased from three to six. And in 1974, they began triple distilling their spirit in 2007, they stopped doing that in favor of traditional double distilling.
• 37:57
  > Harm>Triple distillance for the Irish, Correct?
• 38:00
  > Bob>Correct. So this spirit, I got sweet candied fruits on the nose, light cedar on, uh, the palette. I got, um, malt spice and candied oranges.
• 38:15
  > Bob>And the finish was woody. What did you think, Harmeet?
• 38:19
  > Harm>You know, I didn't even take any notes by this point. I was so overwhelmed by the Morlock. So let me do it right now in front of you guys. So on the nose you said candy, right? I'll give you that. It's like, um, it's.
• 38:30
  > Harm>It's creme brulee vanilla with the. That char that, the can, the caramelized sugar. I'm getting that sweet linen. There's a little hint of citrus here and not butterscotch. But there's like, this multi note that's. It's really good and candied and citrus is really coming out. Let me put a drop of water in this thing. All right, let's try this again.
• 38:54
  > Bob>Ooh, Chompers. Chocolate malt balls.
• 38:57
  > Harm>Whoppers. These are Whoppers.
• 39:00
  > Bob>Chocolate covered mop balls, not chompers. Yeah, so that'll be my version.
• 39:04
  > Harm>Okay. The. The name was wrong, but the tasting note is right. This is multiple Whoppers with the water mouth coating.
• 39:13
  > Harm>Beautiful. The chocolate malted milk, um, the, um, citrus. It's like orange and lemon. A little bit of peach coming out, a little bit of pear. Long finish. It keeps going.
• 39:27
  > Harm>I'm getting spice on the edges of my tongue, and I'm really enjoying it. Bob, what do you think?
• 39:32
  > Brent>I think it's delicious.
• 39:34
  > Brent>Um, the wine casks for me definitely comes through in that sweetness.
• 39:39
  > Harm>Yeah. Sugary Ramen Dolo. Is, uh, Is this the Ramen Dolo cask? Yeah, yeah. Ramen Dolo is a, uh, sweeter Italian.
• 39:47
  > Brent>White that comes through. It's rich. It's got a full mouth feel too. But once you add the water, I don't get. I. I get more Milk Duds and I get Whoppers.
• 39:57
  > Harm>Milk does are chocolate covered caramel. Yeah, but I'm getting. I'm getting the malted milk.
• 40:01
  > Brent>It's. Yeah, but it's. That's what I'm getting.
• 40:04
  > Harm>So.
• 40:04
  > Brent>What?
• 40:05
  > Harm>Yeah, this is not the Ramadullo cast This is seasoned European oak ramen. Does the previous one, but I'm not. I get the, uh, sugariness, but I don't know. This wine. Maury did. What do you think?
• 40:19
  > Maury>I liked it a lot. I didn't really get quite as much chocolate as you guys did in terms of the Milk Duds and the Whoppers. For me it was more fruity.
• 40:27
  > Maury>Um, I thought it was delightful. I thought the water really opened it up, really, you know, made the flavors explode on the palate. A lot more fruitiness, lengthen the finish. Really nice whiskey. I thought this was, was, uh, quite nice.
• 40:42
  > Harm>So let me give you a pro tip. If you go to a whiskey bottle, you go to a bottle share with your local whiskey club.
• 40:48
  > Harm>Bring the Ben Rainey's. People don't know what it is.
• 40:52
  > Brent>Most people don't know what anything is. It's your bottle collapse. We're gonna give the Ben renny's grand crescendo. 21 year old special releases. 2024. Well deserved. Four sips.
• 41:03
  > Brent>That's classified. So that brings us to our next whiskey.
• 41:06
  > Brent>We're gonna have Harm tell us about that.
• 41:08
  > Harm>Oh, it's my turn already? Yeah. Okay, good. Uh, where are we here? Kalila? All right. There's another one I didn't bother taking notes on. It's so good. So the Khalila ambrosial, uh, Feast 11 year old old special. 11 year old special release is 57.3 ABV 114.6. Um, proof.
• 41:28
  > Harm>It's matured in refill and shaved and toasted, uh, str casks. So we were talking earlier about the. The stone tumbled casks. This is str. Shaved, toasted and recharged. And it's made with American and European oak. Kalila was established in 1846 by Hector Henderson when he built a small distillery next to Port Skag named Kalila, which is Gaelic for the sound of the Islay, which is the small bay it overlooked. Blender Bullock laid bought, uh, in 8 and 1507 and ran it until it was abandoned into it. Absorbed in DCL Nadiageo 1927 considered, uh, continued operation until 1972 where they demolished the old building and built a new distillery, increasing the number of stills from two to six, making it the largest producer on Isla at the time. Further refurbishment was carried on in 2011. So this is a very different whiskey from the others before it because this is unpeated Kalila. Kalila has done unpeated releases before. They very famously made one called Stitchels Reserve. A 14 year old, uh, a few years ago that was kind of widely available. I say a few years ago.
• 42:32
  > Harm>It was almost 20 years ago. But, um, I'm old. The color is a deep copper.
• 42:38
  > Harm>The nose. There is no peat here. This is. I like to describe Kalila as a marshmallow. You put in the fire for too long, it's blackened, right? And you've got all that char on the outside inside that sweet marshmallow. Gooeyness and fruit. This, there's no char here. This is that marshmallow that's been just warmed up.
• 42:59
  > Harm>A toasted marshmallow, not charred black.
• 43:02
  > Maury>You heathen. You just wasted that right on your front of your shirt.
• 43:06
  > Harm>I've been swirling a little too heavily. Um, great fruit coming out. That marshmallowiness, that, uh, that toastiness.
• 43:15
  > Harm>And a little bit of chocolate on the finish. I didn't put any water in this. There's a hint of pepper because the alcohol so high.
• 43:21
  > Harm>Put a water in there.
• 43:24
  > Harm>Wow. The nose is just a fruit cup. This is apples, pears and toasty marshmallow.
• 43:33
  > Harm>A little bit of caramel, a hint, a hint of black pepper. Oh my God. This is good.
• 43:40
  > Brent>So much better with the water.
• 43:42
  > Harm>So much better with the water mouth coating. Buy this one. This is the best Kalila I've had from Kalila. I've had some, uh, private bottlers that have usually done better.
• 43:54
  > Brent>Usually the, the independent bottlers have better koila than.
• 43:57
  > Maury>Honestly, they're more prevalent too. I've seen Kalila more often private bottle than from Kalila.
• 44:02
  > Harm>Uh, you get it here. But it's not a big seller in Florida. Kahlila. Private bottlers, they can be selected. They select specific barrels, they select the distillate and do their own thing.
• 44:12
  > Maury>Well, this was a really nice showing. I. I must admit it really shows you how great the based spirit is. I'm not a huge fan of the heavily peed Kalila, as everybody knows.
• 44:21
  > Maury>But this unpeated version, it's.
• 44:23
  > Brent>Sorry.
• 44:24
  > Maury>Fantastic. It's fantastic.
• 44:27
  > Maury>It just, it sings.
• 44:29
  > Harm>It's uh, so much better than that 14 year old they put out.
• 44:31
  > Brent>Oh yeah.
• 44:31
  > Maury>No, it's delicious, Justin.
• 44:33
  > Brent>It's fantastic.
• 44:34
  > Bob>Welcome to Swirl Gone Wild.
• 44:37
  > Bob>I got the sweet and multi notes on the nose. Um, on the palate. I got seaweed, menthol, demerar sugar.
• 44:47
  > Harm>I'll give you the demar sugar, but where the hell the seaweed in the menthol.
• 44:50
  > Brent>That I'm not good.
• 44:51
  > Maury>It's in the spirit that was last week's episode.
• 44:53
  > Brent>Yeah. Queenie's glass up.
• 44:56
  > Bob>That's true. And the finish was like woody.
• 45:00
  > Maury>Ah.
• 45:01
  > Bob>And sweet and a little salty. Really liked it.
• 45:05
  > Brent>All right, well we're going to be giving the koala ambrosial feast 11 year old special releases 2024. A well deserved five sips. Oh my.
• 45:16
  > Harm>I'm happy. This is, this is definitely a 5 sip.
• 45:19
  > Maury>Thought we gave it a.
• 45:20
  > Brent>That brings us to our last one which is the lan lagavulin Fireside Tales 12 year old special release. Uh, it's 57.4% ABV aged in a combination of bourbon barrels, refill American oak hogsheads and refill European oak butts.
• 45:35
  > Brent>Logo was founded in 1816 by John Johnson. He was operating the distillery until his death in 1836 when it was purchased by Alexander Graham.
• 45:44
  > Brent>That family ran it until 1862 when blender John Logan Mackey bought it. Upon his death in 1889, operations were taken over by his nephew Peter Mackey, who gained fame as the creator of the White horse blend in 1890. In 1924, uh, when he died, ownership eventually passed to DCL which evolved into Diageo. So that white nice is a sleeper sort of dark straw color. Oh, and it's just classic Wagavo nose.
• 46:14
  > Brent>Just a um, a clam bake on a beach. Just the bonfire.
• 46:21
  > Brent>So beautiful.
• 46:23
  > Harm>This is less woody than some of the other lag ones is more that. That deep rich dark peat.
• 46:28
  > Brent>It's just. Oh, uh, it's so clean and beautiful. And the saltiness of the sea air, you can just smell it like you're standing there. On the palate it's just.
• 46:40
  > Maury>Mhm.
• 46:42
  > Brent>Toffee and coconut. It's got a lovely creamy mouthfeel to it. Let's add a little water.
• 46:47
  > Harm>I don't get the coconut, but toffee and smoking.
• 46:51
  > Maury>Hm.
• 46:52
  > Harm>Mhm. Gorgeous.
• 46:54
  > Brent>The water, just the. Oh the water.
• 46:56
  > Harm>Wow. Yeah. I mean it put water in it.
• 46:58
  > Brent>Yeah, put water in it. It just. The sweetness goes up. The saltiness is still there, but the sweetness just ramps up. This is lovely. Absolutely delicious. What'd you think, Justin?
• 47:09
  > Bob>On the nose I got um, malt smoke and fried clams.
• 47:15
  > Bob>On the palate.
• 47:16
  > Brent>Had some fried clams.
• 47:17
  > Bob>I know it would really go good with this.
• 47:19
  > Harm>Stop. Stop talking clams. Okay, fine.
• 47:22
  > Bob>On the palette it was.
• 47:23
  > Maury>Thank you, Mr. Wordy.
• 47:25
  > Bob>Creamy then dry. I got like uh, light coconut.
• 47:29
  > Harm>Ah, that's such a good. That's a good call. It starts out creamy, but it dries on the palette.
• 47:33
  > Maury>Yeah, it is drying.
• 47:35
  > Harm>Yeah.
• 47:35
  > Bob>It starts creamy though, then dries. You Out.
• 47:38
  > Maury>But I agree with Bob. The water really amps up the sweetness and the creaminess.
• 47:45
  > Bob>Dry until you put the water in it by January. Again, today's show is put Justin, put.
• 47:53
  > Harm>A little bit more cheese.
• 47:54
  > Maury>Water. Don't whisper the word water, add water.
• 47:57
  > Brent>Yeah.
• 47:57
  > Maury>I think a take home lesson from today is try it neat. Try drops of water.
• 48:04
  > Bob>I think, oh, it's so creamy with the water.
• 48:06
  > Maury>Virtually all the whiskies we've tried today, you will be rewarded with a few drops of water.
• 48:10
  > Bob>You have my permission to break dry January to put water in spirit.
• 48:15
  > Brent>I'm always excited when we get to try the Diageo special releases, but this year.
• 48:21
  > Harm>So let me just say.
• 48:22
  > Brent>Hold on, I got to rate this. So the lagavulin fireside tales 12 year old special release 2024. We are going to give a well deserved five, uh, sips because six hidden on the soundboard.
• 48:35
  > Harm>Oh my God. So last year's whiskey was like really highly rated. This is better. This is better.
• 48:42
  > Brent>Yeah, this is, uh, again, thank you to the folks at Diageo for sharing these with us every year. This is always one that we look forward to. But this year was this. They. This year there wasn't. I mean every one of them was fantastic.
• 48:56
  > Harm>So.
• 48:57
  > Brent>Well, that's all the time we have for today. I want to thank our co host for joining us today. Thank you to Made Man Mori.
• 49:03
  > Maury>Thank you, Bob. Another beautiful day in the basement.
• 49:06
  > Brent>Yeah. Ah, definitely. It didn't stink, did it?
• 49:07
  > Maury>No.
• 49:08
  > Brent>Thank you, Justin.
• 49:09
  > Bob>Thank you so much. Wow, what a great show.
• 49:12
  > Brent>And thank you, Harm.
• 49:14
  > Harm>You know, Bob, I say thank you every time, but this time when you do Lagavulin and all these special releases, I really mean it this time.
• 49:23
  > Brent>Why don't you knock it off with them negative waves? Yeah.
• 49:26
  > Brent>I don't believe you. Yeah. Well, first for Sip, Suds and Smokes, this is Made Man Bob. Thank you for joining us. And remember, life is too short to drink bad whiskey. And thankfully today that is not something that we have to worry about.
• 49:40
  > Harm>Not at all.
• 49:41
  > Brent>Yep.
• 49:50
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap the subscribe button.
• 49:59
  > Harm>Give it a little tappy, tap, tap, taparoo.
• 50:02
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• 50:28
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• 50:59
  > Announcer>This has been a one tan hand production of Sips, Suds, uh, and Smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the Basement Studios, your host, the Good Old Boys. We'll see you all next time.