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Yeah, that’s just not right · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip, Suds and Smokes.
• 0:04
  > Brent>Here are the whiskeys we're going to be discussing today. So we have Gypsy Explorer Straight Bourbon whiskey. We have Heaven's Door Exploration series one. We have Kentucky Peerless Kentucky Straight Bourbon Rum Barrel finish batch number two, Larceny barrel proof Kentucky straight bourbon whiskey B524.
• 0:26
  > Brent>Indigo's hour 18 year straight bourbon whiskey Old Overhaul cast strength 11 year Elijah Craig barrel proof Kentucky straight bourbon whiskey b524. And last but not least, Old Fitzgerald.
• 0:41
  > Brent>Yeah, I know. Spring 2024 release.
• 0:43
  > Brent>Now in, in my defense, I don't think I got that until like the end of July.
• 0:49
  > Brent>It was like way into summer before that came out.
• 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. Sips, suds and smokes with your smoking host, the good old boys.
• 1:49
  > Announcer>And now it's sippin time.
• 1:56
  > Brent>Hey, it's sipping time again. And welcome to this sips episode where everything good in life is worth discussing.
• 2:02
  > Brent>As always, we are the best thing on at 2am yes, we are.
• 2:07
  > Bob>Absolutely best thing.
• 2:09
  > Maury>No dispute.
• 2:10
  > Bob>Yep.
• 2:12
  > Brent>Your mom makes you turn TV off after two, doesn't she?
• 2:15
  > Bob>Well, I used to listen to Dr. Demento after she told me to go to bed. But the tv, yeah, that was off.
• 2:21
  > Brent>I've been in a hotel where you don't listen to Dr. Demento. You listen to that English chick for financial.
• 2:25
  > Bob>The Economist. Yeah, the Economist every night.
• 2:28
  > Bob>But that only came out in 2008. So we're not talking about childhood now.
• 2:32
  > Brent>And the markets in Malaysia. Uh, I'll write down today.
• 2:35
  > Bob>Yeah, pretty much credit.
• 2:37
  > Brent>She puts you to sleep like. Yeah, that. That's why it's very soothing.
• 2:41
  > Bob>Learn about the world or go to sleep. These are your two options.
• 2:44
  > Brent>And I wake up thinking I'll be smarter when I wake up. And it never seems to work.
• 2:47
  > Bob>Doesn't work. Didn't work for me.
• 2:49
  > Brent>So much for sleep learning.
• 2:50
  > Bob>I know, right?
• 2:53
  > Brent>This is Made Man Bob. And joining me today, our made man, Maury.
• 2:57
  > Maury>Good afternoon, Bob. It's another delightful afternoon in the basement.
• 3:02
  > Brent>And good old boy Justin.
• 3:04
  > Bob>Good morning. It is such a pleasure to be here.
• 3:07
  > Bob>What a lineup we have today.
• 3:10
  > Brent>It does not suck to be us.
• 3:13
  > Brent>Well, our sip segments are all about wine, still spirits, tea, coffee and anything else you can sip. And here are the whiskeys we're going to be going discussing today.
• 3:22
  > Brent>So we have Gypsy Explorer, straight Bourbon whiskey. We have Heaven's Door Exploration Series one, we have Kentucky Peerless, Kentucky Straight Bourbon, Rum Barrel Finish batch number two, Larceny Barrel Proof Kentucky Straight Bourbon Whiskey B524.
• 3:41
  > Brent>Indigo's Hour 18 Year Straight Bourbon Whiskey Old Overhaul Cast Strength, 11 Year Old Elijah Craig barrel proof Kentucky straight bourbon whiskey B524.
• 3:52
  > Brent>And last but not least, Old Fitzgerald.
• 3:55
  > Brent>Yeah, I know. Spring 2024 release.
• 3:58
  > Brent>Now in. In my defense, I don't think I got that until like the end of January or January or July. It was like way into summer before that came out and I just got the fall rollies and it's now 2025. So you know, in my defense. But m. We're drinking it now, so you know, plead.
• 4:22
  > Bob>Plead the fifth. Bu.
• 4:23
  > Brent>Yeah, we're drinking it now, so who cares?
• 4:25
  > Brent>So.
• 4:28
  > Brent>So let's have Justin tell us all about our SIPs rating.
• 4:31
  > Maury>Oh gosh.
• 4:32
  > Bob>Welcome to the lifestyles of the rich and shameless. One sip.
• 4:37
  > Bob>Give me a glass of water to wash out my mouth. This is disgusting.
• 4:48
  > Bob>Two sips. Nice, but what else do you have?
• 4:53
  > Maury>Well, isn't that nice?
• 4:55
  > Bob>Three sips. This is interesting. What was this again?
• 5:02
  > Maury>Interesting.
• 5:05
  > Bob>Four sips. Let's keep this secret to ourselves.
• 5:10
  > Bob>Pour me another.
• 5:13
  > Maury>That's classified.
• 5:17
  > Bob>Five sips. Oh, uh, my. I was unaware anything could be this good.
• 5:22
  > Brent>Oh my goodness. Yes, yes, yes, yes.
• 5:28
  > Brent>You know Robin leach died in 2018.
• 5:31
  > Bob>Yes, but he still lives in my heart.
• 5:36
  > Bob>What else you got?
• 5:39
  > Brent>Nothing, if nothing for that one.
• 5:40
  > Brent>So let's uh, start out with our first whiskey and we're gonna have Maury tell us all about that one.
• 5:45
  > Maury>Thank you, Bob. Outsider Spirits was founded by CMA Entertainer of the Year and 10 time Grammy nominee Eric Church and entrepreneur raj Alva. In 2020, after two years of research and development, the company officially launched its first whiskey, Gypsy's Legacy, Batch 001 in May of 2023, which received a double gold from the San Francisco World Spirits Competition. Their follow up to this was the release of Gypsy in April of 2024. The first whiskey is the Gypsy Explorer straight bourbon whiskey, coming in at 51.5% ABV or 103 proof.
• 6:28
  > Maury>Explorer's inaugural release is a blend of two six year old bourbons, a low rye distilled in Kentucky and an Indiana high rye. The combined mash bill of 60% corn, 30% rye, 4% malted barley. The resulting blend is then finished using two oak, French oak, Cursius Robur from France's famed forest de Tronquet and American oak from the Appalachian Mountains. The Forest of Tranque was originally overseen by the Duke of Bourbon and was later planted with oak trees by Louis XIV to supply timber for the French Navy. Appalachian oak was selected as Outsider Spirits. Co founder Eric Church grew up in North Carolina.
• 7:19
  > Brent>Wow.
• 7:21
  > Maury>So this first whiskey has a beautiful copper color to it on the nose. Lots going on baking spice, creme brulee, a little bit of toffee.
• 7:35
  > Maury>Mouth has a beautiful mouth feel. It's coating.
• 7:38
  > Maury>You've got flavors of toffee and brown sugar and creme brulee and spice, and the medium is finished. It's a beautifully made whiskey. It's well crafted. There are no inherent flaws. It doesn't strike you as being outstanding or extraordinary, but certainly is very pleasant, very approachable, and very well made.
• 7:58
  > Maury>I think for their first release. This is really a very nice whiskey, very approachable, and, uh, I'd love to see what else they have coming down the pike in the future.
• 8:06
  > Maury>Justin, what did you think?
• 8:08
  > Bob>I kind of got a hot, um, cocoa on the nose, um, ground Pez, a little bit of chalk, a light rye hit on the palate, it was sweet, woody, and someone mixed in, like, a grape knee high soda. And the finish was sweet, um, and ends with wood. It was pretty interesting. I don't really know what they were going for, but they ended up in an interesting place. What'd you think, Bob?
• 8:37
  > Brent>I don't think they're going for Kool Aid, so, you know.
• 8:42
  > Bob>Um, grape knee high is much higher end than Kool Aid.
• 8:45
  > Brent>Oh, yeah.
• 8:45
  > Bob>Come on.
• 8:47
  > Brent>Well, I mean, on the nose, I got the caramel, and I got that. That dusty, minerally kind of thing.
• 8:54
  > Brent>And I couldn't figure it out until you said it was Pez. And I'm like, that's exactly it. It's opening that sleeve of Pez on a summer when you were a kid. It's that dusty, powdery kind of candy note to it. And on the palate, it's a little bit sweet on the front palate, but that dies out mid palette and back palette.
• 9:18
  > Brent>Um, on the back palette, I get Milk Duds, that I'm picking up Milk Duds on this. You, uh, know that real dark kind of caramel with, like, kind of plasticky, chocolatey stuff on the outside.
• 9:30
  > Brent>Sure. It's got a kind of slight tingle, a little bit of spice on the front of the tongue.
• 9:39
  > Brent>Overall, not too bad. You know, uh, you know, decent, solid, solid.
• 9:44
  > Brent>Uh, I'm just. I'm searching for that French oak, and I'm just not. I think it's.
• 9:53
  > Brent>I. I'm Just not picking up that French oak, which I would have thought I would have gotten more of, but I don't know how much of the French oak they used, you know, if it was one cast versus ten of American, but usually that, that francave oak you able to pick out.
• 10:12
  > Brent>But, uh, overall, you know, a fairly nice whiskey. I thought it was fairly well done. Um, usually something, uh, that's got, you know, a celebrity's name attached to it is usually not a great product. But this one, this one came out all right.
• 10:28
  > Brent>I think they did okay.
• 10:29
  > Bob>So his J Jack Daniels was really good though.
• 10:31
  > Maury>Uh, yeah, he picks a nice jack bottle.
• 10:33
  > Bob>Yeah. Yeah.
• 10:36
  > Brent>Well, not like he's in there making it.
• 10:39
  > Bob>No, but, you know, we've done picks too. We didn't make them either.
• 10:44
  > Brent>I was gonna say our fat, our fat rear ends have been to Jack Daniels and pick some pretty good barrels too, and nobody knows who the hell we are.
• 10:50
  > Bob>True.
• 10:51
  > Brent>So true.
• 10:52
  > Maury>We should be having another, uh, charity barrel coming down the pike pretty soon.
• 10:56
  > Brent>Yeah, I haven't called up yet, but yeah, I'm working on it, so.
• 10:59
  > Bob>Nice.
• 10:59
  > Brent>Um, so we're going to be giving the Gypsy Explorer straight bourbon whiskey a, uh, well deserved. Three Sims.
• 11:08
  > Maury>Bob, why don't you tell us about the next whiskey, please?
• 11:10
  > Brent>So our next one is the Heaven's door exploration series. 1 54% ABV108 proof, uh, aged over five years. The first release of this series from Heaven's Door takes Tennessee straight bourbon whiskey and finishes it in freshly dumped Calvados brandy casks with the addition of medium heavy toasted French oak staves. Calvados is an apple brandy from Normandy, France.
• 11:35
  > Brent>The new medium heavy toasted French oak staves source some quercious petraea trees, commonly known as the sisal oak, Cornish oak, or Irish oak. Uh, the species is native to most of Europe and is the predominant species species of oak and tranqu. So on the color, you know, nice copper penny on the nose. The cinnamon is the first thing that sort of leaps out of the glass.
• 12:09
  > Brent>Little bit of brown sugar, little bit of, uh, brown butter.
• 12:18
  > Brent>Kind of a fresh cut oak.
• 12:21
  > Brent>And let's see, what does it taste like?
• 12:24
  > Brent>M On the palate.
• 12:32
  > Brent>On the palate I'm getting some baking spice, a little bit of cinnamon, a little bit of caramel finish. Sort of dropped off a little bit off the back palette, but it's very, very prominent on the front and then the middle palate.
• 12:49
  > Bob>Yeah.
• 12:50
  > Brent>Interesting whiskey. Definitely interesting whiskey. What'd you think, Justin?
• 12:54
  > Bob>So this reminded me solidly of the McDonald's apple pie from the 1990s that was literally hotter than the sun, but someone threw some cinnamon on it.
• 13:05
  > Brent>I missed those.
• 13:07
  > Bob>That's when they made them good.
• 13:08
  > Brent>They had that crunch.
• 13:09
  > Maury>Yeah.
• 13:10
  > Bob>I don't know what they did.
• 13:12
  > Brent>Oh, I know what it was.
• 13:13
  > Bob>What would they do?
• 13:16
  > Brent>A hole. Lawyers ruined it for everybody.
• 13:19
  > Brent>Oh, these people were getting burned on them.
• 13:22
  > Brent>It's like, yeah, yeah.
• 13:24
  > Bob>And we'll be back.
• 13:25
  > Brent>We'll be back. Hey. And we're back. And Justin was just telling us about his thoughts on the, uh, Heavens door exploration series one.
• 13:35
  > Bob>Yeah. So definitely McDonald's apple pie.
• 13:39
  > Brent>I wish I had a McDonald's apple pie right now.
• 13:42
  > Bob>You know, in Vancouver, they created the largest McDonald's sandwich ever is bigger than the Big Mac. I don't remember the name of it, but I shared it with, uh, my girl, and it was amazing.
• 13:54
  > Brent>I don't think they sell that in India.
• 13:58
  > Bob>No, I don't think they sell it indeed, either.
• 14:01
  > Bob>But enough about that. What did you think, Maury?
• 14:06
  > Maury>Well, I was looking for a really nice, beautiful Kentucky whiskey, and I got a, uh, McDonald's apple pie.
• 14:14
  > Brent>All right.
• 14:15
  > Maury>I mean, it's not a bad consolation prize.
• 14:17
  > Brent>Well, first off, it's a Tennessee whisker, so you're already going to be out.
• 14:22
  > Maury>I said I was looking for a bourbon whiskey, and instead I got a. A Tennessee apple pie.
• 14:28
  > Maury>So, yes, the whiskey did come from Tennessee. It's not a Kentucky bourbon. Um, yes, lots of apple, lots of cinnamon, lots of baking spice.
• 14:36
  > Maury>It's interesting. It's nicely made. There's no inherent flaws. It's just there for me, it just. It's just one of many. Nothing, uh, that, you know, I would necessarily pour out, but nothing that I would go chasing after and seeking out in the marketplace during the break.
• 14:53
  > Bob>He said, there was the apple pie still in Kansas. We need to bring this bottle somewhere. Kansas?
• 14:58
  > Brent>Yeah, somewhere. There's, like, one guy. I read a story years ago. There's, like, one franchisee, and he still makes the old apple pies.
• 15:04
  > Bob>This would be the ultimate pairing.
• 15:06
  > Brent>This was years ago. I mean, that guy might be dead for now, for all I know. Hey, they do have the McDonald's in Orlando that serves pizza.
• 15:14
  > Bob>Really? Is any good. Do you have it?
• 15:15
  > Brent>Terrible.
• 15:16
  > Bob>It's terrible.
• 15:16
  > Brent>Yeah. Okay. And there's one there that's like. I remember when a buddy of mine moved to Orlando. He walked in, and there's a guy there in a chef's outfit with a toque on his hat at an omelet station making omelets for, like, brunch. And he. He literally walked. He said, I walked out and looked up at the building to make sure I walked into the right door.
• 15:34
  > Brent>And he said, when I walked back in, I saw the little logo and the guy's chef's coat. It's like, oh, okay.
• 15:39
  > Bob>Is that like an egg McMuffin M made fresh for you?
• 15:42
  > Brent>I think That's Lay Egg McMuffin.
• 15:45
  > Brent>Yeah. Yeah.
• 15:48
  > Maury>Well, moving right along.
• 15:49
  > Brent>Yeah. Well, we're going to give the Heaven's Door exploration series One well deserved. Three sips or exploration.
• 15:58
  > Brent>So that takes us to our next whiskey. We're going to have Justin tell us about that one.
• 16:03
  > Bob>So we're going to talk about Kentucky Peerless. Kentucky straight Bourbon Rum barrel finish, batch 2.54.55 alcohol by volume or 109.1 proof. No, I did not do the math. Non chill filter Sweet mash. Peerless Bum railroad. Peerless Rum barrel finished bourbon.
• 16:27
  > Brent>You only give this to homeless dudes or what? You know, we'll see. This is the whiskey for Boxcar Willie, everyone's favorite. Boom. Yeah.
• 16:36
  > Bob>Johnny Royale. He didn't drink crap.
• 16:38
  > Brent>There you go.
• 16:39
  > Bob>Is their second barrel finished bourbon to be released following their double oak bourbon.
• 16:45
  > Maury>To make this very good.
• 16:47
  > Bob>Yeah. To make this expression, they take barrels of their double oak expression and give them a second finishing. In X rum barrels.
• 16:56
  > Maury>Wouldn't that make it a third finishing? Because there's double and two plus one makes three.
• 17:01
  > Bob>You're right. It would be a third finishing. Okay, you are correct.
• 17:05
  > Maury>Thank you.
• 17:07
  > Maury>So first, there's a first for everything.
• 17:10
  > Bob>On the nose, I got pea soup, pea soup, pea soup, split pea soup.
• 17:21
  > Brent>Okay, now, the green soup clarified that because I was already grossed out, but okay, pea soup.
• 17:28
  > Bob>I got like, coconut curry and plums.
• 17:35
  > Maury>Keep going. I just.
• 17:36
  > Brent>I gotta hear the rest of this.
• 17:38
  > Bob>That's all I got on the nose. On the palate, I got, um, dark raisin bread, blueberries, and a mint finish.
• 18:00
  > Bob>And the finish is just mint, mint, mint M.
• 18:03
  > Bob>What'd you think, Bob?
• 18:07
  > Brent>Well, it's got a nice color to it.
• 18:10
  > Maury>It's got the darkest color of anything we're drinking today. I thought the color is beautiful. I think you're not giving credit where credit's due. This is a beautiful deep mahogany. Burnish copper. I love the color.
• 18:22
  > Bob>That's why there's three guys.
• 18:23
  > Brent>Somebody woke up and bought a thesaurus.
• 18:24
  > Bob>Yeah, I know, right?
• 18:26
  > Brent>Um, on the nose, I go a little bit of a floral note.
• 18:33
  > Brent>I definitely get the, uh.
• 18:36
  > Brent>I definitely get that sort of toasted Coconut, a little bit of vanilla.
• 18:45
  > Brent>Not getting any curry or where that.
• 18:48
  > Maury>You didn't mention the pea soup.
• 18:50
  > Brent>No, no pea soup.
• 18:51
  > Bob>It's just me.
• 18:52
  > Maury>Me neither.
• 18:54
  > Brent>And um, on the palate, hold on.
• 19:00
  > Brent>A little bit of tropical fruit, some raisins, um, some burnt brown sugar.
• 19:08
  > Maury>It's really more like burnt sorghum but you're close on that. But did you get a pineapple upside down cake note? Just got that pineapple burnt toffee caramelized sugar note.
• 19:20
  > Brent>Yep.
• 19:21
  > Bob>I, nah, I love pineapple upside down cake, but I didn't get it in this.
• 19:26
  > Maury>Well, you missed it then.
• 19:28
  > Bob>Uh, I'm missing it right now.
• 19:34
  > Brent>It's got, got a pretty decent finish on it as well.
• 19:37
  > Brent>It stays with you a little bit.
• 19:40
  > Brent>In fact it actually grows a little bit on the end of the finish.
• 19:43
  > Maury>So yeah, I'm taking this. I think this is a nice, this is a nice expression from them. They really, you know, stepped up their game a little bit. I think this really adds like a uh, an interesting dimension to the whiskey. The whiskey is front and center. It's not overly finished, it's well balanced. You know, all those little tropical notes just probably come from the rum barrel, but just hints.
• 20:03
  > Maury>I'm digging it. I liked it.
• 20:05
  > Bob>So no age statement on it? M. So we don't know how old it is?
• 20:10
  > Brent>Old enough. As long as it tastes good, I don't care.
• 20:13
  > Bob>True.
• 20:15
  > Maury>What are we going to rate it?
• 20:16
  > Brent>Of course that same statement could get you arrested in about 11 states. So you know.
• 20:21
  > Bob>Yeah, well, knowledge of age is irrelevant and under the law.
• 20:26
  > Brent>Exactly. We're going to be giving the Kentucky Peerless Kentucky Straight Bourbon Rum barrel finish batch number two a well deserved four sips.
• 20:37
  > Maury>That's classified.
• 20:41
  > Brent>Their stuff just gets better every year.
• 20:43
  > Maury>Yeah, they've done a nice job and.
• 20:46
  > Brent>You know, not saying that their early stuff wasn't good but it just, every year it just gets better and better. So I mean they're, they're doing a good job over there, Corky and all the guys. So, so that's taking us to our next whiskey and we're going to have Maury tell us about that one.
• 21:03
  > Maury>Well, thank you Bob.
• 21:04
  > Maury>The next whiskey is the Larceny barrel proof Kentucky straight bourbon whiskey B 524 coming in at 62.7% ABV or 125.4 proof. It is non age stated. The mash bill is 68% corn, 20% wheat and 12% malted barley.
• 21:28
  > Maury>Age 6 to 8 years. So this is a weeded whiskey.
• 21:31
  > Maury>There's no rye in the mash. Uh, it's got a nice dark, coppery color to it.
• 21:41
  > Maury>Nose Classic bourbon. Some baking spice, some toffee, some cinnamon.
• 21:47
  > Maury>Um, on the palate, beautiful mouthfeel and viscosity. Get a lot of maple syrup on the palate. Um, it's mouth coating. The finish is short to medium. Uh, I think this whiskey improved quite a lot in the glass. When I first poured it, it was a little tight, a little closed. I didn't really get a lot out of it. It just kind of went one note past my palette. But as it's evolved in the glass with some oxygen, the patience is rewarded and it really just blossoms with again, a very fall, very mapley, cinnamony baking spice, fall flavor, uh, profile to it and a medium finish. Uh, a very nice whiskey, very well made. I enjoyed it quite a lot. Justin, what do you think?
• 22:30
  > Bob>Well, in all due candor to, uh, everyone here in our audience, I've already killed a bottle of this and uh, it's amazing. Yeah, guilty. The wheat really shines through the barley is a good backup to it and all the classic bourbon flavors. And it has like a vibrato on uh, my mid palate from the spices that just goes and goes and goes and I literally cannot get enough of this.
• 23:03
  > Bob>I love it. That's all I have to say about it.
• 23:07
  > Brent>That's it? That's all you have to say? You drank a whole bottle?
• 23:10
  > Maury>It's pretty wordy for someone of his stature.
• 23:13
  > Bob>So good.
• 23:13
  > Brent>Yeah. Well, I mean, you went through a whole bottle of it. You're a drunken lunch. I'm just saying.
• 23:19
  > Maury>What'd you think, Bobby Joe?
• 23:21
  > Brent>Ah, uh, let's see, on the nose, sweetness, brown sugar, caramel.
• 23:36
  > Brent>A little bit of a candy note. Yeah.
• 23:39
  > Brent>The tip of the nose.
• 23:42
  > Brent>White flowers.
• 23:48
  > Brent>Yeah. Pretty nose. Let's see what it tastes like.
• 23:53
  > Maury>Mhm.
• 23:56
  > Brent>It's creamy. It's got a really good mouth coat. The whole up back sides your palate, under the tongue, over the tongue. Got a really good mouth coat on it.
• 24:10
  > Brent>Surprisingly. A little hot and spicy though on.
• 24:13
  > Maury>Mhm.
• 24:13
  > Brent>The palate. When you first taste it and it gives you that creaminess, you think, oh. And then it vibrating on your tongue jumps up and bites you a little bit.
• 24:21
  > Bob>Like Red Hots.
• 24:22
  > Brent>Yeah. Which I'm not used to with a larceny that not that much heat, uh, and spice.
• 24:27
  > Bob>Right.
• 24:29
  > Brent>And um, it's not the alcohol, it's just, it's the heat and spice in the whiskey itself.
• 24:34
  > Brent>It's um, dark caramel, dark toffee.
• 24:41
  > Brent>A little bit of pound cake. Mm, mhm. Mhm.
• 24:49
  > Brent>Yeah. Like a butter vanilla lemon pound cake.
• 24:53
  > Bob>A little bit of that chocolate toaster.
• 24:59
  > Bob>Yeah. Those chocolate things you put in the toaster oven, they're square.
• 25:04
  > Brent>Toaster maybe. Yeah. I don't know.
• 25:07
  > Maury>Pop tart.
• 25:07
  > Brent>Yeah, Pop Tart.
• 25:08
  > Bob>Like a chocolate pop tart.
• 25:11
  > Brent>Yeah.
• 25:12
  > Maury>Mhm.
• 25:15
  > Brent>Yeah.
• 25:16
  > Maury>That one.
• 25:19
  > Brent>I'm still kind of, I'm still kind of surprised at, ah, how, you know, how spicy and hot it, that it jumps up on you.
• 25:24
  > Bob>Larceny is normally not this big and bold.
• 25:27
  > Bob>Yeah, but this one is huge.
• 25:29
  > Brent>Yeah, it's usually huge. It's usually laid back and subtle and creamy. But this one, this one reaches up and grabs you by the hoo ha's and says hello, how are you? So I mean for a weeded whiskey, that's, that's pretty dang spicy.
• 25:44
  > Bob>So if you want to smooth the ups and downs of your favorite hockey season, this will mellow you out.
• 25:52
  > Maury>Yeah, no, it doesn't taste like a weeder, I'll give you that.
• 25:55
  > Brent>It really has, uh, at the beginning it does. It's got that, it's got that creaminess, it's got that, it's got the weeder at the very first sip but as soon as you swallow it just, it lights up. That's, that's the odd thing about it.
• 26:08
  > Bob>Got the barley at the end.
• 26:09
  > Brent>When I say odd, I don't mean odd in a bad way. I mean it's just different than what I'm used to with larceny.
• 26:13
  > Bob>So it's like scotch at the end, the barley kicks up so high.
• 26:18
  > Brent>Yeah, there's a little bit of barley in the back palate.
• 26:20
  > Bob>Starts like a bourbon, ends like a scotch, but like a barrel strength scotch, you know, as God intended.
• 26:27
  > Brent>Cover for the guy who's down an entire bottle of it.
• 26:32
  > Bob>Didn't take long. Few games.
• 26:38
  > Bob>Well, the fat man made a funny.
• 26:40
  > Brent>Okay, well, we're going to be giving the uh, Larceny barrel proof Kentucky straight bourbon whiskey B524A well deserved four sips.
• 26:50
  > Maury>That's classified.
• 26:53
  > Maury>All right, uh, Bob, give us some wisdom on the next whiskey.
• 26:57
  > Brent>I don't have any wisdom to give on anything.
• 27:00
  > Maury>I've been saying that for a while, but I'm glad you finally admitted it.
• 27:03
  > Brent>Oh, I don't have to admit it. It's obvious.
• 27:07
  > Brent>So our next whiskey is from the folks at Diageo. Part of the Orphan Barrel series. This is the Indigo's Hour. 18 years straight bourbon whiskey. It's 45% ABV or 90 proof. It's 68% corn, 28% rye, and 4% malted barley. Distilled in Indiana, aged in Kentucky and bottled in Tullahoma, Tennessee. So the label on this bottle pays homage to the spirit's origin story. The pipevine swallowtail is the most colorful butterfly, uh, to call home, Indiana, uh, home, where the whiskey was distilled. There's a tree on the label that's a representation of the witch's tree, which is a, uh, maple tree found in Louisville, Kentucky, just a few minutes away from where this whiskey was aged.
• 27:56
  > Brent>So nice little story. Diageo always has a good story with these. But the proof is in the whiskey. So on the color again, older 70s penny on the nose.
• 28:14
  > Brent>Vanilla.
• 28:18
  > Maury>A lot of vanilla.
• 28:19
  > Brent>Big big vanilla, a little bit of butterscotch, some kind of toasty oak.
• 28:30
  > Maury>Little.
• 28:30
  > Brent>Bit of vanilla pastry.
• 28:34
  > Brent>And on the palette. Hold on.
• 28:40
  > Maury>Mhm.
• 28:44
  > Brent>On the palette, you know, your classic bourbon caramel vanilla, a little bit of sort of creamy coconut.
• 28:57
  > Brent>It's got a nice smooth, um, coating finish to it. Nice coat on the palette. Hits the whole tongue. There's no, I don't, I'm not getting any empty spots on the palate with it.
• 29:10
  > Maury>Um.
• 29:13
  > Brent>The oak on it is there, but it's kind of subdued.
• 29:19
  > Brent>Yeah, it's very, it's very rich. It's very, it's very silky. It's very, uh, creamy, which, I mean, they had to run this thing through a filter a couple of times in 18 years because I would be expecting a lot more oak influence on this. But it's, it's, you know, it's not.
• 29:39
  > Maury>It'S not an oak bomb. You would expect to be over oaked at this age, but it's not. So I don't know what they did to get the creaminess, but agree with you 100%.
• 29:48
  > Maury>Beautiful, creamy, viscous mouth feel. Drinks, um, like, you know, a mid range, beautiful whiskey that you'd spend, you know, moderate amount of money on. Well made, well crafted, not entry level, but I suspect based on the age statement of it being 18 years old, that it's probably very expensive. And I don't know that it's worth hundreds of dollars. I think it's a beautiful whiskey at a moderate price. I don't know that it, uh, I would give it as high marks based on the value of what I perceive it might cost. What do you think, Justin?
• 30:27
  > Bob>So I got like buttercream, um, frosting on a red lobster biscuit for the nose on the palette. Classic, um, bourbon flavors and it just ends with oak. Now the first time I had this, it hit me wrong. I could only do one sip. I had to put it down and keep going and doing other things when I came back to was a lot more palatable, a lot smoother. I don't know if it was me or the whiskey, but maybe you give this one a half hour after you open it before you hit it and uh, it was all right.
• 31:03
  > Maury>What'd you think? It's definitely improved with time and air. I think the air has done it justice and it smoothed it out and it's really, um, helped, uh, you know, rounded out.
• 31:14
  > Maury>It's, it's, it's, it's uh, amplified the vanilla flavors. Um, so it's a nice whiskey. It's very nicely made. Like I said, I'd happily spend 50, 80, 100 bucks on it. I don't know what it costs, but I suspect that for the value the price is.
• 31:31
  > Brent>Yeah, we try not to. I mean we'll mention it like when it's really good and it's not expensive because like, man, go buy that because that's a deal. But I've got, I've almost given up trying to, you know, compare prices because the prices now, honestly, some of them.
• 31:48
  > Bob>Just don't make sense, seem random.
• 31:50
  > Brent>Yeah. I mean it's literally like they just throw a dart at a board and go, do you think we can get away with that?
• 31:54
  > Bob>Yeah.
• 31:54
  > Maury>But the point is that an 18 year old whiskey is not going to be inexpensive. And I think this is going to be priced heavily, fairly even and fairly for what it is.
• 32:03
  > Maury>But in reality it drinks like a.
• 32:04
  > Brent>Nice 10 year old if you're an 18. Here's the thing. 18 doesn't mean anything more than 15 means anything more than 20 means anything more than 10. I mean age is just a number.
• 32:14
  > Maury>But it costs money. You know, ages times money.
• 32:17
  > Brent>There's, there's plenty of whiskeys out there that are younger and older that taste better and worse. So who knows? We'll be back.
• 32:25
  > Maury>Hey.
• 32:25
  > Brent>And we're back and we were just uh, finishing up talking about indigo's hour, uh, 18 years straight Kentucky bourbon.
• 32:36
  > Brent>So we are going to go ahead and give that a rating and we are going to give that three, uh, subs.
• 32:44
  > Brent>That takes us to our next whiskey and we're going to have Justin tell us about that one.
• 32:49
  > Bob>So we get to talk about old overhaul cast strength. 11 year. It's 50 alcohol by volume.
• 32:58
  > Bob>Not really. It's 53.7 alcohol by volume or 107.4 proof old overhaul is a brand with an amazing history. In 1800, Henry Oberholtzer established a family farm on 263 acres in western Pennsylvania. Like many farmers of the era, he also distillered with distilled whiskey on the side. In 1810, his son Abraham took over and grew it into a thriving brand called Old Farm Pure Rye. After his death, his grandson Henry K. Frick, the tough guy, assumed control of the distillery. And in 1888, they changed the name to Old Overholt, with a picture of Abraham added to the label. The brand is now owned by Beam Suntory. The whiskey was distilled and barreled in 2012 and matured on the lower floors of four different warehouses in Claremont facility.
• 34:04
  > Bob>And this is an interesting whiskey.
• 34:07
  > Bob>Um, they had another whiskey that Beam did where they did the different distilleries where they were distilled at. It was the same whiskey, and they all tasted different based on where they're matured. So the fact that it was matured at Claremont really matters. Um, hard to know exactly why, but I know it definitely matters.
• 34:30
  > Bob>On the nose, it's sweet, it's inviting.
• 34:35
  > Bob>I've got, like, a light floral note. I've got, like, creme fraiche vanilla.
• 34:44
  > Bob>I've got delicate baking spices on the palette.
• 34:54
  > Bob>Beautiful M Rye bread. I got a little bit of cream cheese on there, some cinnamon, some spicy Calabrian oil, and a beautiful, woody, sweet finish. What'd you think, Bob?
• 35:11
  > Brent>Well, I think, uh, they're stepping up the game with the old overall, because we just did a show reviewing the Managa Healer rye, and that was fantastic. This, um, one different. Definitely different. I think this is more the old mash, uh, Bill, as opposed to that new one, but really, really wonderful rye.
• 35:33
  > Maury>Be fun to look at them M. Side by side. I would agree with you. You, Bob.
• 35:36
  > Maury>They're dramatically different. Uh, hard to pick a favorite over the two, because this is.
• 35:45
  > Bob>Oh, so as Mori was saying, off, off.
• 35:50
  > Bob>Microphone is, like, dramatically different.
• 35:54
  > Bob>Um, I think the age really did it.
• 35:56
  > Maury>Well, didn't touch it.
• 35:59
  > Bob>And back to Mori.
• 36:01
  > Maury>Oh, you cut me out. You're trying to. Trying to censor.
• 36:06
  > Brent>Maury somehow decided in the middle of the show to turn his microphone off.
• 36:10
  > Maury>It's funny because my hands are. My hands are elsewhere occupied.
• 36:14
  > Brent>Yeah, we did that. We did that from the other end of the table with our minds. What were you saying now?
• 36:19
  > Maury>I was saying that it'd be fun to try and switch the two overhaul side by side. They're both delicious, but dramatically different styles and, uh, a different mash bill.
• 36:30
  > Brent>I mean, that's the one we did before, was the whole new, the new thing. This one's 11 years old. This is the old overhaul that we're used to, but just more age.
• 36:40
  > Maury>Yeah, but the regular Overholt is a, is not exactly a top shelf whiskey. It's a middle to bottom shelf whiskey.
• 36:46
  > Maury>And with this, with the 11 year MASH bill or 11 year age statement. Excuse me. Uh, this is a major step up and uh, I thought it was delicious. As you said, it's got a beautiful dark mahogany color.
• 37:00
  > Maury>The, the nose is just classic. The palette is just viscous. It's mouth coating. There's just all this baking spice and cinnamon and toffee and creme brulee and the finish goes on.
• 37:12
  > Maury>I think this is delicious. Now it's a little bit pricier than the other one that we spoke about, the AA overhaul, but it's, it's 11 years old and it's fabulous.
• 37:20
  > Bob>If you ever get a chance to have old overhaul from the early 1900s, mortgage the house and have that poor. Yeah, it's so good.
• 37:29
  > Brent>Yeah, but this one here, I mean, this one's great. Solid.
• 37:34
  > Bob>You don't have to mortgage the house for this one either. This is just really solid.
• 37:38
  > Maury>Mhm.
• 37:41
  > Brent>It's got a very dry palette though.
• 37:43
  > Bob>Mhm.
• 37:44
  > Maury>No, it's not sweet at all.
• 37:45
  > Brent>You know, I mean, when you, when you drink it, it's, it's very drying on the tongue.
• 37:49
  > Bob>Yeah.
• 37:51
  > Brent>But there's just a residue of old funky oak.
• 37:57
  > Bob>But if you have this with a boneless ribeye with a high fat content, you're going to be very happy.
• 38:03
  > Brent>Only with a bone in it. Sorry. No, fine. Don't even talk to me.
• 38:07
  > Maury>Fine.
• 38:07
  > Brent>Fine. Animal.
• 38:09
  > Maury>Be that way.
• 38:10
  > Brent>Boneless. Oh, uh. Dear Lord.
• 38:13
  > Brent>You're lucky I let you in the house. Well, I am. We're gonna. Yeah.
• 38:19
  > Brent>Well, honestly, um, this is not even. When they send us. This is one that I saw at the store when I was there and I went, oh, I'm gonna buy this one. We should put this on the show. So, um, we're gonna give the old overhaul cast strength. There's your other problem. Cast strength. That's the other thing that makes it. Yeah. Cast strength 11 year. A well deserved. Four sips.
• 38:39
  > Maury>That's classified.
• 38:40
  > Brent>It is so good to see somebody given the old label. Yeah. So much love.
• 38:45
  > Brent>That's, that's fantastic. So.
• 38:48
  > Brent>So that takes us to our next whiskey, which is the Elijah Craig barrel proof Kentucky Straight Bourbon Whiskey B number five. Hundred twenty four, which always every, every release of the Elijah Craig barrel proof. I mean, I don't think we've ever hidden the fact that we're all huge fans here on the show of it. I think the worst one we've ever had is still one I'd be happy to be buried with.
• 39:15
  > Brent>This B524 is 65.3% ABV or 130.6 proof. 78% corn, 12% malted barley, 10% rye. It is 11 years and 2 months old.
• 39:28
  > Brent>It's got a beautiful dark, dark color between a really dark penny and a nice mahogany.
• 39:39
  > Bob>Stark is Maury's soul.
• 39:41
  > Brent>I don't think it's that dark.
• 39:44
  > Brent>M and on the nose, just classic Elijah Craig barrel proof. Just deep, rich, dark.
• 39:54
  > Brent>Oh my God. Just molasses.
• 40:01
  > Brent>M dark caramel, a little hint of vanilla. Oh my gosh. And on the palate, let's have a sip.
• 40:11
  > Maury>Mhm.
• 40:15
  > Brent>On the palate.
• 40:18
  > Brent>Wow. Just a really fantastic whiskey.
• 40:22
  > Brent>Big, bold. I mean you can taste the proof, but it's not overwhelming.
• 40:28
  > Brent>The flavor still comes through. There's a nice oakiness there, but it's not overly oaked. There is a, a dark toffee, a dark caramel, a little bit of fruit on the tip of the tongue, a little bit of a cooling almost a spear mini, kind of minty on the back palette.
• 40:53
  > Brent>Wow. Yeah, that's a good one. That's one of the better ones we've had in a while. What do you think, Justin?
• 40:58
  > Bob>So one basic point of drinking I'd bring out especially with this is sniff your whiskey before you down it because you're going to get 70, 80% of what's unique about it right in your nose. But this one, hold it like a foot away from your nose when you sniff it, otherwise you're going to rip your brain clean out of your head.
• 41:21
  > Brent>It'll burn the hairs out of your nose. That's. Yeah.
• 41:24
  > Bob>So holding it away, breathing it in, it's everything I've ever wanted in whiskey, caramel, hot spice, dark fruits, stuff that's good in dessert. On the palate, super spicy. It's not as actually as hot as the nose. Like Bob was saying, the nose, hotter.
• 41:50
  > Brent>Nose is much hotter and you can.
• 41:51
  > Bob>Drink it down easier than you could smell it.
• 41:54
  > Bob>You don't have to hold it a foot away from your mouth to drink it. You can just drink it. But um, any of these high proof whiskeys, just drink a little bit at a time. Don't, don't do like a whole ouch shot at once, you're gonna burn the heck out of your esophagus. Um, this is amazing whiskey.
• 42:12
  > Brent>I really am very aroused.
• 42:16
  > Bob>Exactly that. What did you think, Maury?
• 42:19
  > Maury>I would agree with you. It does not drink like 130 proof Covid killing whiskey.
• 42:24
  > Maury>Now I'm a big advocate of 65% and higher ABV as it kills the COVID virus right in the back of your throat before it even gets into your upper airways.
• 42:34
  > Bob>Then I should drink nothing else?
• 42:36
  > Maury>Yes, correct. That being said, this whiskey drinks like a nice bonded whiskey. It drinks like 100 proof. It is not hot on the palate.
• 42:44
  > Maury>It's delightful. It's well made. You.
• 42:47
  > Maury>It, it is dangerously good. You could easily drink this as if it were 100 proof whiskey all afternoon and you'd find yourself on the floor. I, uh, think, uh, I couldn't add anything to what you said, Justin. I like the, uh, the description. Classic bourbon flavors. Classic toffee and brown sugar and creme brulee and baking spice.
• 43:10
  > Maury>Nice finish. Beautiful mouthfeel. Beautiful whiskey. If you see it, buy it. You won't be disappointed.
• 43:17
  > Brent>We did these a little bit out of order because we did the, um, we did the C924 on our, um, end of the year, uh, fall, uh, release show because they were all coming out at the same time. So this one was sitting there for a little bit and um, I, I honestly, as good as that one was, I, I wish we'd put this one in instead because this one is fantastic.
• 43:43
  > Bob>So we did the 524 larceny and the 524 Elijah Craig proof.
• 43:49
  > Bob>They were on their game in May.
• 43:51
  > Brent>Yeah.
• 43:51
  > Bob>Gentlemen and ladies, well done.
• 43:54
  > Brent>Yeah. Yeah. Fantastic whiskey.
• 43:57
  > Bob>Do what you did in May.
• 44:00
  > Brent>So we're gonna give the Elijah Craig barrel proof Kentucky straight bourbon whiskey B524.
• 44:05
  > Brent>A well deserved five six. Oh my goodness. Yeah.
• 44:10
  > Brent>Yeah. Yes.
• 44:13
  > Brent>So that takes us to our last whiskey of the day and we're gonna have, um. Maury, tell us about that one.
• 44:21
  > Maury>You, you imbecile. You bloated idiot.
• 44:25
  > Brent>You stupid fat.
• 44:27
  > Announcer>Have you.
• 44:27
  > Brent>Oh, sorry. I thought Harm was here.
• 44:29
  > Maury>Oh, thank you.
• 44:29
  > Brent>Yeah.
• 44:31
  > Maury>Uh, yeah, I guess you needed somebody to pick on today.
• 44:33
  > Brent>I was holding on that one for Harm.
• 44:36
  > Maury>Well, thank you for that introduction.
• 44:38
  > Maury>Um, with that in mind, uh, the final whiskey for today's show will be the old Fitzgerald spring 2024 release. Clocking in at 50 ABV or 100 proof. It is 68 corn, 20 wheat, 12% malted barley. The spring 2024 edition of the 13th release of the old Fitzgerald bottled and Bond series. This release is 10 years old, comprised of barrels produced in spring of 2014. Now, the color is a little bit lighter than you might expect. It is a nice burnished copper, but a little lighter than some of the other whiskeys we've had today. On the nose, it's just pure heaven. You're getting cinnamon and clove and baking spice and creme brulee and molasses and brown sugar. Then comes the palate.
• 45:32
  > Maury>It's just viscous. It's just dessert in a glass. It's delicious. It's mouth coating. There's cinnamon notes of creme brulee and toffee and vanilla. And the finish just goes on and on. I am always a huge fan.
• 45:49
  > Maury>A perennial favorite, uh, the Old Fits. It comes out several times a year. This one does not disappoint.
• 45:55
  > Maury>I thought it's as good as any of the others we've had before.
• 45:58
  > Maury>I absolutely love this whiskey. Bob, what'd you think?
• 46:01
  > Brent>The most words we've got out of him in six months.
• 46:04
  > Brent>My mind is a raging torrent flooded with rivulets of thought cascading into a waterfall of creative alternatives.
• 46:13
  > Brent>Next thing you know, you're gonna get five words out of Justin. Holy sh.
• 46:17
  > Bob>So I've been drinking old fits for a long time.
• 46:21
  > Maury>It started out day or two now, right?
• 46:24
  > Maury>This and one more will make a pair.
• 46:27
  > Brent>Yeah. Yeah.
• 46:28
  > Bob>So it used to be in a, uh, 175. It used to be amazingly.
• 46:35
  > Brent>Well, that's a different old Fit.
• 46:37
  > Bob>Reasonable. Is it different mash bills, that different old fits? Yeah, it's okay.
• 46:43
  > Bob>And they, uh, even had. They even have them in Texas. M175s in Texas.
• 46:49
  > Brent>They still make the regular, regular old fit.
• 46:52
  > Brent>This is not. Yeah, this is different.
• 46:54
  > Bob>Well, this stuff's really, really good. They. They put it in a really beautiful bottle with a cool crystal top on it. Um, and if you're lucky to get it for retail, it's always worth picking up. I've never had one that was bad.
• 47:11
  > Bob>They're all different. I'm glad to know it's different than the one I got for like 15 bucks for a 175 in Texas. But that is also delicious. But I didn't know it was different than these. That's because they're all different. So that's why I didn't know that wasn't different.
• 47:27
  > Brent>Well, that's different. That is a nice thing about, about the Old Fits decanter series is, is each you know, every spring and fall, they have one.
• 47:36
  > Brent>They're different every time. Um, you know, there's.
• 47:39
  > Brent>They're, you know, different flavors, uh, different profiles. So. And the.
• 47:45
  > Brent>The packaging on it is beautiful. I remember I was. I was in, uh, Chicago at Whiskey Fest, and they said, hey, you want to try something? This is coming out soon. And I tried it. Oh, my God. You want to see the bottle? It's going to come in. And they showed me m the bottle and I'm like, that looks like a 55, 56, 57 era old Fitz decanter. And they go, yeah, about that era. It's kind of modeled after that. I bet that thing's expensive. Think. I think they told me the damn cork on that thing's like $15. Yeah, but what a fantastic whiskey. Just, I mean, so well put together, just so elegant, so layered. So many flavors, uh, so many things coming out of the nose on this. There's so much going on with it. I mean, what more can you say? It's every. Every release. The old fits is always great, but this spring 2024 release was absolutely delicious. So we're going to give the old fit spring 2024 release. Well deserved. Five sips. Oh, my goodness. Yeah, yeah, yeah, yeah.
• 48:47
  > Brent>Today did not suck.
• 48:49
  > Bob>No, did not suck.
• 48:53
  > Brent>Well, that's all the time we have for today. I want to thank our co host for joining us. Thank you, Harm. Oh, that's right. He's not here.
• 48:58
  > Brent>That's why it's so pleasant. Okay. I don't know what you're talking about.
• 49:03
  > Bob>Well, the fat man made a funny.
• 49:05
  > Brent>Okay. Thank you, Maury.
• 49:08
  > Maury>Thank you, Bob. Another delicious day in the basement.
• 49:11
  > Brent>And. Ah, thank you, Justin. Thank you.
• 49:13
  > Bob>Pleasure to be here as always.
• 49:14
  > Brent>Yeah. This again. This day does not stink when you're. When you're drinking the releases. Old Fits, Elijah, Craig and Larceny Barrel Proof. That's. That's. That's a pretty good day.
• 49:28
  > Maury>M.
• 49:30
  > Brent>I don't know which one to go back to first. That. That's. That's the hardest problem I've got.
• 49:34
  > Bob>Take the afternoon. Do them all.
• 49:36
  > Brent>Yeah, I think that's.
• 49:36
  > Maury>I think that's wise.
• 49:37
  > Brent>Yeah. Maybe we should mix them together and make an infinity bucket. No. No. Absolutely not.
• 49:44
  > Bob>I recommend.
• 49:44
  > Brent>No. Um, no, probably not a good idea.
• 49:48
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap the subscribe button.
• 49:57
  > Brent>Give it a little tappy. Tap, tap, taparoo.
• 50:00
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• 50:35
  > Announcer>Do us a favor, uh, 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.
• 50:58
  > Announcer>This has been a one tan hand production of Sips, Suds and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the Basement Studios.
• 51:10
  > Announcer>Your host, the Good Old Good Old Boys. We'll see you all next time.