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Your nickname is Flatnose? · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of Sip, Suds and smokes.
• 0:03
  > Brent>Here are the whiskies we're going to be discussing today. We have from Glasgow 1770, the original single malt. The Glasgow 1770 triple distilled single malt, uh, Scotch whiskey. The Glasgow 1770 peated single malt whiskey.
• 0:18
  > Justin>Can't wait.
• 0:19
  > Brent>We have Flat Nose blended Scotch whiskey. Flat Nose blended malt Scotch whiskey.
• 0:25
  > Brent>And Bare Legs, Iowa single malt whiskey.
• 0:28
  > Bob>Iowa.
• 0:28
  > Brent>Oh, you're so happy.
• 0:30
  > Justin>Can't wait.
• 0:32
  > Brent>Somebody put the ball gag back in his mouth.
• 0:34
  > Justin>If I drink the scotches, will you guys untie me?
• 0:37
  > Brent>No, no, no. Because you won't put pants on. You gotta show up with pants.
• 0:43
  > Brent>I told you before, pants.
• 0:45
  > Justin>You guys like to tie me up without pants, and that's a N, T.
• 0:48
  > Bob>S. You show up without pants, we're gonna tie you up without pants.
• 0:51
  > Brent>God, dude, please.
• 0:53
  > Announcer>We'll be right back after this break.
• 1:17
  > Announcer>Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sips, suds and smokes with your smoke and host the good old boys.
• 1:50
  > Announcer>And now it's sipping.
• 1:59
  > Brent>Hey. Yes. It's sipping time again. Welcome to this Simps episode where everything good in life is worth discussing.
• 2:04
  As always, we are the best thing on at 2: 00am we are the best.
• 2:07
  > Justin: Thing on at 1:00am M. And 3>00am as well.
• 2:10
  > Brent>Not two.
• 2:11
  > Justin>Well.
• 2:12
  > Brent>Oh, uh, 1 and 3 and 2.
• 2:13
  > Justin>And 3 and 2. Yeah.
• 2:15
  > Brent>We're making gains.
• 2:16
  > Justin>We are making hardcore games.
• 2:18
  > Harm>We've been taking our protein powder.
• 2:20
  > Bob>I watch Mob Land. I think it's definitely better than our show.
• 2:23
  > Justin>Yeah, but it comes on a lot earlier.
• 2:25
  > Brent>I don't know about protein powder. I just.
• 2:27
  > Bob>The guy Richie. English Mafia show.
• 2:30
  > Harm>Nice.
• 2:31
  > Bob>It's on Paramount.
• 2:32
  > Harm>Plus, he's the guy who's married to Madonna. Right?
• 2:36
  > Harm>Yeah. Nice.
• 2:37
  > Justin>Yeah.
• 2:38
  > Harm>St. Train spotting.
• 2:39
  > Bob>Yes.
• 2:40
  > Harm>Okay.
• 2:41
  > Bob>Yes.
• 2:41
  > Brent>I don't know about protein powder.
• 2:42
  > Harm>I just.
• 2:43
  > Brent>I've been hitting the steroids heavy.
• 2:44
  > Bob>No one's done enough heroin to watch train spotting.
• 2:48
  > Brent>Well, right in the toilet. This is one, uh, hundred and fifty two. Awesome.
• 2:54
  > Harm>Uh, what was the other guy? Ritchie? One that was really good with Brad Pitt.
• 2:59
  > Bob>Englishman? No, uh, Irishman.
• 3:02
  > Harm>The Irishman plays like a gypsy or whatever they called him in.
• 3:06
  > Bob>In Fight Club.
• 3:07
  > Harm>No, no, no.
• 3:09
  > Bob>Oh, I know what you mean, but I can't think of the name. We'll revisit it. Or not.
• 3:12
  > Harm>Yeah, we'll come back to it.
• 3:13
  > Brent>Well, this is Made Man Bob. And showing him today, our Made Man Brent.
• 3:17
  > Justin>If I drink the scotches Will you guys untie me?
• 3:20
  > Brent>No, no, no. Because you won't put pants on. You gotta show up with pants.
• 3:26
  > Brent>I told you before. Pants.
• 3:28
  > Justin>You guys like to tie me up without pants. And that's P A, N. Ah, T.
• 3:31
  > Bob>S. You show up without pants, we're gonna tie you up without pants.
• 3:34
  > Brent>God, dude, please. And good old boy Justin.
• 3:37
  > Harm>Snatch. Good morning. Movie was called Snatch.
• 3:39
  > Justin>Very good.
• 3:39
  > Bob>Pleasure to be here.
• 3:41
  > Brent>And good old boy Harmony.
• 3:42
  > Harm>The movie is called Snatch.
• 3:48
  > Brent>Or should I call him Forest? Okay, the movie was called Snatch.
• 3:55
  > Brent>Yeah, but what do you think about the wizard? But the movie, that movie.
• 3:59
  > Harm>It was.
• 4:00
  > Brent>Jenna said the movie was called that. So that's the name of the movie. Mama said. Good lord.
• 4:09
  > Harm>Killing me, Bob. I'm dead.
• 4:11
  > Bob>Is that your Boone county accent?
• 4:12
  > Brent>There's a fine line between mental, mentally challenged and forest. And you know, and you're way on the former forest.
• 4:20
  > Harm>It's just a touch of the tism.
• 4:21
  > Brent>Yeah, Tism is where's. Oh, is that the part below in between?
• 4:27
  > Brent>It's in front of them and behind.
• 4:29
  > Bob>Yeah, okay.
• 4:30
  > Brent>Yeah, I know what the tism is. Okay, this is a sips episode. Um, so we are all about wine, distilled spirits, tea and coffee and anything else you can sip. So here are the whiskeys we're going to be discussing today. We have from Glasgow 1770, the original single malt.
• 4:47
  > Brent>The Glasgow 1770 triple distilled single malt Scotch, uh, whiskey. The Glasgow 1770 peated single malt whiskey.
• 4:55
  > Justin>Can't wait.
• 4:56
  > Brent>We have flat nose blended scotch whiskey. Flat nose blended malt scotch whiskey.
• 5:02
  > Brent>And bare legs, Iowa single malt whiskey, Iowa. Oh, you're so happy.
• 5:07
  > Justin>Can't wait. Somebody so excited for this when he.
• 5:10
  > Brent>Put the ball gag back in his mouth.
• 5:13
  > Harm>This show is designed to torture Brent 100.
• 5:16
  > Justin>I know. You took it. Uh, at least you took the git mask off me.
• 5:20
  > Bob>Well, I have to let you drink the whiskey.
• 5:21
  > Brent>You wore it here. That's the problem. That's why we took it off. It was creepy. You showed up at my door with it on. Good lord, it's like, you know, I mean, this is. This is not a remake of that Tarantino movie, man. Move on.
• 5:35
  > Brent>Well, so.
• 5:38
  > Brent>So we're going to be doing our SIPs ratings. And these are the, uh, we'll be tasting and discussing these whiskeys and rating and these SIPs ratings.
• 5:47
  > Brent>Justin, tell us about our SIPs ratings.
• 5:50
  > Bob>We're going to talk about one sip.
• 5:53
  > Brent>What the hell was that?
• 5:54
  > Harm>He started Indian and went Scottish because he was looking at m. Me.
• 5:58
  > Brent>Wow.
• 5:59
  > Harm>Yeah, give me a glass of water.
• 6:00
  > Justin>To wash out my mouth. That was nice. Scottish.
• 6:04
  > Bob>It's an Indian in Scotland.
• 6:06
  > Brent>So a Scottish woman and an Indian guy get together and have a child who has obviously got some special educational.
• 6:15
  > Bob>Issues touch it to them.
• 6:16
  > Justin>Yeah.
• 6:18
  > Harm>Okay, Brent, go ahead.
• 6:20
  > Justin>Nice. Well, what else you got?
• 6:23
  > Harm>Well, uh, isn't that nice? That was more Newcastle than Scotland. Although, uh, the people in Newcastle now hate me.
• 6:29
  > Brent>Yeah, go ahead.
• 6:31
  > Harm>That's you. Your turn.
• 6:32
  > Brent>No, it's your turn.
• 6:33
  > Harm>We're going around the table.
• 6:35
  > Brent>You're going the wrong direction.
• 6:37
  > Harm>All right, well, I don't have a Scottish accent.
• 6:40
  > Harm>I didn't practice myself. I was supposed to practice. I didn't practice.
• 6:45
  > Brent>Oh, that's what she said.
• 6:46
  > Justin>The guy that says. Well, let's go around. Do Scottish accents around the table.
• 6:50
  > Harm>Okay, but I forgot your idea. I forgot to practice. Three sips. Uh, that's very interesting. What was this again? And you can hear my head bob, right?
• 6:59
  > Bob>Yes.
• 7:00
  > Brent>No, I can just hear your mother's shame. That's what I can hear.
• 7:03
  > Harm>I do Scottish.
• 7:06
  > Brent>All right. Fire sips. Let's keep this a secret to ourselves. Pardon me. Another.
• 7:12
  > Harm>That was Irish. Bad Irish leprechaun.
• 7:15
  > Brent>Well, I'm more Irish than Scottish.
• 7:17
  > Harm>Bring us home, Justin.
• 7:19
  > Bob>Five sips. Oh, my.
• 7:21
  > Brent>I was in a wire.
• 7:22
  > Bob>Anything could be this good.
• 7:24
  > Brent>Definitely Irish again.
• 7:27
  > Bob>Definitely this time.
• 7:29
  > Bob>M. Yeah.
• 7:34
  > Justin>I came the closest. That's all I can say.
• 7:36
  > Harm>You did come the closest.
• 7:38
  > Brent>Yeah, that was, uh.
• 7:40
  > Bob>If y' all turn us off and put on heehaw, we understand.
• 7:43
  > Bob>Otherwise, we're gonna talk about.
• 7:44
  > Harm>Why don't you do the first one? Do the first.
• 7:45
  > Brent>That was. That was, um. That was a little scary. So we're all scared.
• 7:52
  > Brent>Let's get a real Scottish accent.
• 7:54
  > Harm>All I have, uh, is a bottle.
• 7:56
  > Announcer>Of very, very, very old Scotch.
• 8:03
  > Harm>Whiskey.
• 8:04
  > Brent>There you go.
• 8:07
  > Brent>All right, Brent.
• 8:08
  > Harm>Star Trek for the win.
• 8:10
  > Justin>Okay, so this first one. This is a Glasgow distillery. Company is an independently owned distillery that was started by two friends, Liam Hughes and Mike Hayward, in 2012 to bring premium spirit distillation back to Scotland's biggest city. Named after one of the first licensed distilleries in Scotland, the original Glasgow Distillery Company was founded in 1770, subsequently operated under a number of different names, and produced unpeated, peated, and triple distilled single malt until its eventual closure in 1902. The Kern Distillery is the city's first new independent single malt whiskey distillery in over 100 years and is located on the outskirts of the city in the industrial Creole estate hillington the distilleries is hands on with little automation, relying on the craft of the distiller. So this first bottle we're talking about is going directly to Nashville and It's called Glasgow 1770. The original single malt Scotch whiskey, 46 ABV 92 proof.
• 9:11
  > Justin>It's first launched to Nashville.
• 9:14
  > Justin>Oh, that's how good it is.
• 9:16
  > Harm>Oh, let's go straight to. Okay. Right for the Grand Ole Opry.
• 9:20
  > Justin>Yeah. So this is first launch in 2018.
• 9:23
  > Justin>It was made with unpeated British malted barley fermented for a minimum 72 hours before being twice distilled. The whiskey is double matured first within the first fill exfil bourbon barrels and before a finishing period of six months in virgin American white oak barrels. It's non chilled filtered in natural color.
• 9:43
  > Harm>That's so weird finishing in virgin American but aging in ex bourbon. It's uh, the exact reverse of what everybody else does.
• 9:50
  > Justin>Yeah, it's definitely different. You know. So um, on the nose I got some dark fruits, vanilla. It's kind of a, kind of a different kind of nose. And on the palate they have orange peel, rich vanilla, dark fruit and a long lasting hint of black pepper spice.
• 10:05
  > Justin>The mouthfeel is rich and waxy to provide a flavored forward enjoyable experience. And I got none of that now.
• 10:12
  > Harm>Those were their notes.
• 10:12
  > Justin>Those are their notes and I got none of that. I um, yeah, I, I added a lot of water to mine to make it, to make it better.
• 10:20
  > Harm>About three, three four parts water to one part whiskey.
• 10:24
  > Justin>Four parts water to one part whiskey. I just. This was not something that a bourbon drinker or I think a scotch drinker is really going to enjoy.
• 10:32
  > Justin>I just didn't, I just couldn't get the notes that I liked out of it. I couldn't get the, the flavor profile I liked out of it. It just wasn't for me. Harm, tell me how I'm very pretty gold.
• 10:45
  > Harm>It's a very pretty, pretty gold.
• 10:47
  > Justin>Yes.
• 10:48
  > Harm>On the nose. It's medicinal. Uh, it's gotten less medicinal, it's gotten air. But when I first poured it it was like this is just very medicinal on the palate. I mean there's a song bad Medicine, that's this whiskey, uh, apricot and peach. And that has come out more. A lot of apricot, beautiful peach. It's, it smells much better now after it's drink sitting there for an hour and on the palate it's not good.
• 11:18
  > Harm>It's like branched orange peel, a little bit of vanilla, a little Bit of pepper.
• 11:24
  > Harm>It's. It's the finishes.
• 11:27
  > Harm>Medium long, which is way too long for this. I'm sorry, Brad. I mean, Justin, what do you think?
• 11:32
  > Bob>I got barley, oak, uh, some tamarind, orange, and orange Julius.
• 11:37
  > Harm>Tamarind. I love tamarind.
• 11:38
  > Bob>Orange Julius. On the nose. Um, on the palate, I got robitussin and black pepper chutney.
• 11:45
  > Harm>There's no such thing as black pepper chutney. But there is.
• 11:48
  > Bob>There is in this. It's new.
• 11:51
  > Harm>Bob, you have a note.
• 11:55
  > Brent>Yeah. This one, we actually thought maybe the. It had gotten cork because there was just, uh, definitely something off on this one. And I.
• 12:01
  > Harm>This bottle is not right.
• 12:03
  > Brent>Yeah, I can't place my finger on it. Well, we'll be back.
• 12:06
  > Brent>Hey. And we're back, and we were just wrapping up, uh, the Glasgow 1770 original single malt. Um, I'm with you guys. It's got a medicinal nose. I do get that pear in the apricot. That is definitely. That medicinal notice has really blown off.
• 12:22
  > Harm>Yeah. When we first poured, it was really bad.
• 12:24
  > Brent>Yeah. Now the nose is fine. I don't have a problem with the nose. But on the palette, I do get the orange peel, get a little bit of vanilla, and I do get some black pepper.
• 12:37
  > Harm>That's not orange peel. That's pith.
• 12:40
  > Brent>But, yeah, no, there's. Yeah, there's a little bit too much of the white with the peel on that one.
• 12:44
  > Harm>Yeah, that's the pith, not the peel.
• 12:45
  > Brent>But, um, yeah, it's.
• 12:49
  > Bob>Is that the only part your mom gave you the pith?
• 12:52
  > Brent>He was lucky he even got that.
• 12:54
  > Bob>Yeah, you're pithiable.
• 12:57
  > Brent>Look, he got it.
• 12:57
  > Justin>He got it with a slingshot, though.
• 12:59
  > Brent>So we're gonna give the Glazzo 1770 original single malt. Two sips.
• 13:04
  > Harm>Two sips is too high. I. I literally, they. They convinced me it was a two. I really couldn't give it.
• 13:10
  > Justin>Well, we'll convince you it's a two, because we got something else for you.
• 13:13
  > Brent>Yeah, thank you. So go to the next whiskey and see what you think about that one.
• 13:16
  > Harm>This is the Glasgow 1770 original single malt whiskey.
• 13:21
  > Brent>No, next one.
• 13:23
  > Harm>I'm sorry. Triple distilled single malt Whiskey. Sorry.
• 13:29
  > Harm>Uh, 46% ABV. 92 proof.
• 13:33
  > Harm>This expression is triple distilled in small copper pot stills and then matured in a combination of ex bourbon casks and virgin American oak casks. Married together before bottling. Non chill filtered and natural color. The color is a beautiful greenish gold. It's got these glints It's a beautiful gold with little greenish glints.
• 13:52
  > Harm>It's like, almost sauvignon blanc colored. And the nose is oats and honey.
• 13:58
  > Harm>This is completely different from that first one.
• 14:01
  > Harm>I can't believe it's the same brand. Oh, my God.
• 14:05
  > Brent>This one's pretty.
• 14:06
  > Harm>This is gorgeous. And look, triple distilling is traditionally not Scottish. That's traditionally Irish. Most sky single malts are double distilled. So they've given a single malt from Scotland a triple distillation. I'm getting oats on, um. And honey on the nose. Coconut. Like cookies, like shortbread cookies. A lot of woody spice coming out.
• 14:33
  > Harm>Medium long finish. This is gorgeous.
• 14:37
  > Harm>I can't. I can't believe this is the same whiskey brand. Brant, what do you think?
• 14:42
  > Justin>Yeah, I. I agree with you that this.
• 14:45
  > Justin>I got, like, a smoked honey and, uh, some of that. Some of those, uh, cookies on the. On the palate.
• 14:51
  > Justin>On the nose and on that palate. Yeah.
• 14:53
  > Harm>Coconut, right?
• 14:54
  > Justin>Yeah, you get that. You get that creaminess.
• 14:57
  > Justin>Um, just a little bit of. A little bit of spice there to warm up your mouth, you know, the honey, the shortbread.
• 15:06
  > Justin>Uh, it's hard to imagine that from the first one, we go to this, and it's so much better. This is like, wow, I love this.
• 15:14
  > Harm>You know, this is a whiskey I would drink right on purpose.
• 15:17
  > Harm>I want this. I would go buy this.
• 15:19
  > Justin>Oh, I wouldn't buy it, but I would drink it.
• 15:21
  > Harm>You don't buy scotch. We literally had one time. We had a $10,000 bottle of whiskey, uh, that. That Brent thought was the best whiskey he'd had or second best whiskey he'd ever had, but he still wouldn't buy it because of scotch.
• 15:32
  > Justin>Well, I couldn't afford that one.
• 15:33
  > Brent>Yeah, I was gonna say it had more to do with the price.
• 15:37
  > Justin>Justin.
• 15:38
  > Bob>Oh, I got honey bunches of oats on the nose, on the palate. It was strong coconut that blew off over time.
• 15:46
  > Harm>Yeah, you're right. It has come off.
• 15:48
  > Bob>I got, um, honey and creme brulee. And the finish was sweet. But, uh, I could drink this all afternoon with some sticks, some cigars.
• 15:59
  > Bob>I liked it.
• 16:00
  > Harm>I was wondering what you were going with sticks. I figured that's why, because the cigar shows. I don't. I don't smoke enough through those shows.
• 16:07
  > Bob>Yeah, I said it. I'm like, well, people could interpret this many different ways. So let me tie cigars like the band.
• 16:13
  > Bob>They could interpret. I don't smoke that, but they could interpret that.
• 16:17
  > Brent>It's very pretty, though. I mean, there's honeycomb there. There's cereal.
• 16:21
  > Harm>I mean, it's like honeycomb zero.
• 16:24
  > Brent>Yeah, the nose is very pretty.
• 16:26
  > Bob>Yeah, my, uh, parents wouldn't spend five bucks for that. That's what Honey Bunches oats was, two bucks. So that's, that's my reference.
• 16:33
  > Brent>Shortbread cookies. Yeah, it's this one's. This one.
• 16:37
  > Justin>I mean, it's night and day different. I mean, it's completely different.
• 16:41
  > Brent>This first one, this one's lovely.
• 16:43
  > Justin>The first one I just, you know, as, as.
• 16:46
  > Justin>As great as the bottle looked and the color, you can't drink color. And you know, the next one didn't has less color and, uh, more flavor.
• 16:55
  > Harm>Yeah, you can't, you can't drink color.
• 16:58
  > Bob>Where does the color go?
• 17:00
  > Brent>Well, right through me.
• 17:02
  > Justin>Yeah.
• 17:04
  > Brent>Well, we're going to be giving the, um, we're going to be giving the Glasgow 1770 triple distilled single malt Scotch whiskey a well deserved. Three subs.
• 17:14
  > Harm>Yeah, it's solid. It's a solid whiskey.
• 17:17
  > Brent>So we'll have Justin tell us about our next one.
• 17:19
  > Bob>Our next Whiskey is Glasgow 1770 Pete's Single Malt Scotch Whiskey. 46% alcohol by volume or 92 proof.
• 17:31
  > Bob>It was made with British malted barley, which has been smoked to 50 parts per million using aromatic heather rich peat sourced from the Scottish Highlands, double distilled and matured in American virgin oak casks and then finished in Pedro Jimenez sherry casks. So on the nose, I got smoked pork butt, coleslaw and cornbread on the palate. What's that? It's so wrong on the palate, I got rich toffee and tobacco leaf and tobacco ash, and the finish was smoke. What did you think, Brent?
• 18:10
  > Justin>Okay, so on the, on the nose, I'm revisiting again and I've got burnt tire on the side of the road.
• 18:18
  > Bob>What brand tire?
• 18:19
  > Justin>It doesn't really matter, but on the palate, I do have to say something. On the palate, it's, uh, I do. It's. It's still, it's. I still get that burnt, tired taste. On the palate, I get some of those. But. But the good news is, is I get some of those other notes that you get. The dark fruits, the apricots, a little bit of spice. And so it's not on the palate. It's not completely overpowering of that, of that burntness, you know, that burnt tire to me.
• 18:51
  > Bob>So you're getting notes around the burnt tire?
• 18:52
  > Justin>Yes, I am. You know, so, um.
• 18:55
  > Justin>But the one thing it does do with uh, with the finish, it really dries out my mouth. It makes my mouth like I want to have, like, you know, my tongue kind of, like, sticks to the side because of the dryness and stuff. But you. On, um, the color of this one, it is so dark.
• 19:11
  > Justin>I mean, this is darker than most bourbons that we've drinks.
• 19:13
  > Brent>Cast is what you're getting on that. So.
• 19:15
  > Justin>Yeah, I mean, this is dark. This is really dark. You know, darker than any pennies that we have.
• 19:20
  > Harm>That's a beautiful, like, uh, toffee color.
• 19:23
  > Justin>Camo dark toffee. Yeah.
• 19:26
  > Brent>We got a little rule back home. If it's brown, drink it down, send it back.
• 19:31
  > Justin>Well, this is darker than brown, so.
• 19:36
  > Justin>Harm.
• 19:37
  > Harm>That's. That's. That's pretty brown. Like my skin.
• 19:39
  > Justin>That's crazy. No, your skin is not that brown.
• 19:42
  > Harm>It's not this. It doesn't glow like this. Anyway, it's gorgeous. Uh, the. The.
• 19:47
  > Harm>It's beautiful. But the thing is, it's.
• 19:50
  > Harm>It's supposed to be. Their notes say floral with sweet barbecue smoke. There is no barbecue smoke here. This is a petrol petrochemical, uh, smoke. This is not that beautiful wood smoke you get from Speyside Pete. This is not the medicinal smoke you get from Islay.
• 20:10
  > Harm>This is in the middle, and it's weird, and I did not appreciate it.
• 20:16
  > Harm>It's like American badly. It's like badly peated whiskey that they make in Texas. This reminds me of Texas whiskey, and it smells like burning tires. Oh, and, um, dark fruit.
• 20:28
  > Justin>Nailed it. The fruit.
• 20:30
  > Harm>There's. There's some dark fruit there. There's some fig, there's some plum. There's tobacco.
• 20:36
  > Harm>Uh, the raisins are coming out. A little chocolate from the PX, but it's overly peated. 50 parts per million was not needed in this whiskey.
• 20:44
  > Brent>No.
• 20:45
  > Bob>I wonder if Garrison Brothers sourced the barrels for this.
• 20:48
  > Bob>That's a Texas whiskey.
• 20:50
  > Harm>This. This reminds me m. More of, uh, brimstone from, uh.
• 20:53
  > Brent>Yeah, yeah, definitely reminds me of brimstone.
• 20:56
  > Harm>Yeah. Bob, what do you think?
• 20:57
  > Brent>I'm with you. It's. It's underneath it, underneath all that smoke, there's actually a nice whiskey. There's a decent whiskey in there.
• 21:03
  > Harm>It's just underneath. That's the problem.
• 21:05
  > Brent>They've just. They've. They've. They've just literally painted over it with 14 layers of peat. It's just way too much.
• 21:13
  > Harm>Um, you know, I'm a Petehead. I love Pete.
• 21:15
  > Brent>Me too. But it's just. It's just the way in.
• 21:18
  > Harm>The wrong way.
• 21:19
  > Brent>Way, way Too much. Um, they need to reel this back to about 10 parts per million, if that.
• 21:24
  > Harm>I'll go with 20, but this is.
• 21:26
  > Brent>Yeah, ah, just way, way too much.
• 21:28
  > Justin>Or zero.
• 21:29
  > Brent>Yeah, yeah. The tobacco leaves there, the chocolates there, I definitely get all of these beautiful flavors in, but it's just so completely covered by the peat, so.
• 21:41
  > Harm>And I put water in mine still. There's still too much.
• 21:43
  > Brent>So we're going to be giving the Glasgow 1770 peated single malt Scotch whiskey.
• 21:49
  > Brent>Um, two sips.
• 21:51
  > Harm>Well, isn't that nice?
• 21:53
  > Brent>And we'll be back. Hey. And we're back. And we are moving on to our next whiskey. So, um, the island.
• 22:02
  > Harm>Tell us about it. Yeah.
• 22:03
  > Brent>The Ally Boys Limited was founded by McKay Smith from, uh, Port Nahaven and Donald MacKenzie from Port Charlotte, coastal villages on the Rhins of Iowa. Long term friends with a shared passion for whiskey. Named in the honor of Kettle Flat Nose, a, uh, Viking king who ruled the western seaboard of Scotland in the late 9th century. His successors were the Celtic Lords of the Isles who ruled from their base on Iowa. I've actually been to that where their base was, there's a lake and in the middle of the lake there's a little island.
• 22:38
  > Harm>And so these are the great, these are the Greyjoys.
• 22:40
  > Brent>And there are, and there are like some tombs there for like the Viking Lords of the Isles. It was very, very cool. So this is the Flat Nose blended, uh, Scotch whiskey. It's 43% ABV 86 proof, non chill filtered. Um, on the color, nice light straw color.
• 22:59
  > Harm>No, it's more than straw. There's a reddish glint to it.
• 23:01
  > Justin>M. Not really.
• 23:03
  > Brent>Yeah, he's right. There is just a touch of red in it.
• 23:06
  > Brent>Um, let's see the nose.
• 23:10
  > Harm>Forget about color. You can't drink color.
• 23:12
  > Brent>Butterscotch, Butterscotch, pear. A little bit of a tropical fruit note on the back and on the palate.
• 23:23
  > Justin>Hold on.
• 23:25
  > Justin>M. Mmm.
• 23:27
  > Brent>Mhm. It's got a very, very light peat smoke to it.
• 23:34
  > Brent>Um, there's a salinity, a salty seaweed note to it, a little bit of honey, a little bit of citrus. That one's lovely. What did you think, Brett?
• 23:45
  > Justin>Yeah, so I agree with you on the nose. This is. I got pear, pineapple, butter, butterscotch, uh, vanilla. Uh, on the palate I got the tropical fruit, honey and light. There's a, there's a peatiness to it, but very light, right? It's very light and it actually kind of enhances it a little bit. I mean, enough smoke, you Know. You know, you like. It's a smoke that you like. It was. It's not that. That burning. That burning tires smoke or whatever.
• 24:14
  > Justin>No, this is, uh. This is a nice, uh, you know, a nice peated smoke that's light.
• 24:20
  > Justin>So, you know, it's very enjoyable. The palette is a medium. Nice, medium finish. It carries on. The. The peat just kind of burns off on your finish, and it's nice. I mean, uh, you know, this is a nice tropical scotch.
• 24:36
  > Brent>Yeah, lovely.
• 24:37
  > Justin>Yeah.
• 24:38
  > Brent>It's got Pete in it, and Brent doesn't hate it. There you go.
• 24:41
  > Justin>Yeah, but when you use Pete the.
• 24:42
  > Brent>Right way, it's not bad. Yeah.
• 24:44
  > Justin>There's no reason to hate it.
• 24:45
  > Brent>I mean, no, no. 100.
• 24:47
  > Announcer>Yeah.
• 24:48
  > Justin>I can. I enjoy it when I can enjoy it, but was when, uh, it's not there, you know, uh, some of the.
• 24:54
  > Harm>PETA whiskeys we've had before that I thought were. Peter, the right way, you think were too much like, hard bags. Lafroy eggs, Lagavulins. Yeah, those are too much for you. This is.
• 25:03
  > Harm>And I think those are actually this island. This is a piece. Sorry.
• 25:06
  > Justin>Right. And I think those are kind of geek whiskeys. Uh, you know, but geek scotches, you know.
• 25:11
  > Brent>So what'd you think, Justin?
• 25:13
  > Bob>This kind of reminded me of, like, Buchanan's pineapple that someone added Pete to.
• 25:17
  > Brent>Oh, I got some in the other room if you want it.
• 25:19
  > Bob>I'll have some after, for sure.
• 25:22
  > Bob>I got, like, raisins and malt chocolate balls on the nose. Um, got, like, honey and citrus and light peat. And on the finish, I got, like, a salted cod, but light.
• 25:35
  > Bob>Those kind of.
• 25:35
  > Brent>There's definitely a salinity seafood thing going on that.
• 25:39
  > Bob>I liked it.
• 25:39
  > Brent>The Iowa character leaps forward on that one.
• 25:43
  > Bob>Yeah. I would have this with, like, some, um, fish.
• 25:46
  > Bob>It would pair great.
• 25:48
  > Brent>What'd you think, Arm?
• 25:50
  > Harm>I think you guys all hit the right notes. I. The only person I actually disagree with is actually on this is Brent, which usually I agree with most of his notes. I'm not getting the pineapple.
• 25:59
  > Harm>I do get the butterscotch. Like you said.
• 26:01
  > Justin>I only got it on the nose.
• 26:02
  > Harm>Bartlett pears, butterscotch, vanilla. Those are my notes there. Then later, after air, I'm getting some red fruit, which nobody else noticed. I'm getting some red fruit to go with that. Uh, it's lightly. I got salted caramel on the palate. It's lightly peated.
• 26:20
  > Harm>A hint of a citrus note to it. It's got a nice medium finish. It's, you know, we're all getting similar aspects of the same things. The only thing I don't get the pineapple from Brent. I get red fruit.
• 26:32
  > Justin>Um, it's good, but we're all enjoying it.
• 26:34
  > Harm>But I'm not getting. I mean, that salted cod that, uh, he's talking about, uh, Justin's talking about. I don't get that umami flavor. I mean, it's, it's.
• 26:42
  > Brent>No, I get more caramel. To me, I get more sort of like dried, crusty, salty, seaweedy kind of.
• 26:48
  > Harm>It's not quite seaweedy to me, but it's. It's a salted caramel. So do we have a rating, sir?
• 26:54
  > Brent>That's real pretty. So we're going to be giving the flat nose what up on Brent.
• 27:00
  > Harm>He started interrupting.
• 27:01
  > Justin>No, I don't get that. I don't get the caramel notes like you think of. Well, like as you think of as an caramel.
• 27:08
  > Harm>I say caramel.
• 27:08
  > Justin>Well, yeah, that's. That's why.
• 27:10
  > Harm>Pronouncing it wrong.
• 27:10
  > Justin>And that's why you're wrong.
• 27:14
  > Brent>Yeah, that's. Yeah, I'm with you. That's why he's wrong. Yeah.
• 27:17
  > Justin>Yeah, go ahead.
• 27:20
  > Brent>All right, so, uh, we're going to give the Flat Nose blended Scotch whiskey a, uh, well deserved. Three sips.
• 27:27
  > Harm>Interesting.
• 27:28
  > Brent>So that's going to take us to our next whiskey, and we're gonna have Harm tell us about that one.
• 27:33
  > Harm>Okay. Our next whiskey is the Flat Nose blended malt whiskey or blunt malt scotch.
• 27:38
  > Harm>43% ABV, 86%, 86 proof, uh, non chill filtered. So it's a blend of single malts when they say. So you have different categories of whiskey. You've got Scotch whiskey, uh, which is a blended Scotch whiskey, which is anything made in Scotland has to be with grain whiskey and malted barley whiskies. You have blended malt, which comes from single distilleries, but it's only malt barley whiskies. And you have single malt, which is 100% malted barley from a single distillery. So this is a blended malt, meaning different single malt whiskeys blended together. So the color on this is, uh, kind of. This is closer to the straw that you were talking about earlier.
• 28:20
  > Justin>Very light.
• 28:20
  > Harm>Yeah, very light. And the nose is gorgeous. It's breakfast.
• 28:27
  > Harm>It's malted barley honey orange cereal. It's like, uh, it's almost like a cream of Wheat with a little bit of honey on it.
• 28:36
  > Harm>And just. I just, I could just smell this for hours. I could just keep just smelling this whiskey is so gorgeous on the palate. There's some Pete here. They're blending single malts, and I think at least one of them is peated. And we have a commercial coming up.
• 28:57
  > Harm>And did you hear a commercial? Because we're back. I don't know if we. If you didn't hear a commercial, it means we didn't fill the spot, which is bad for us. Buy commercials for our show, kids.
• 29:08
  > Harm>Anyway, um, I mean, I had to interrupt.
• 29:11
  > Brent>Yeah, that'll work.
• 29:12
  > Justin>Yeah, that filled it right in. That was smooth as, uh, you know, smooth as a flat tire.
• 29:21
  > Brent>Smooth as a dirt road. Yeah.
• 29:24
  > Harm>So, okay, on the palette. Let's go back to this.
• 29:26
  > Harm>It's really on the. I keep coming. I say palette, but I keep going back to the nose every time. Bring that glass up to my, uh, my. My nose or my honker, as they say in the Americas.
• 29:37
  > Harm>Uh, it's just cream of wheat and honey and malted barley. I just want to smell this all day. It reminds me of my childhood. This is great cereal. Hot breakfast cereal. Before you go to school. And I lived in Canada, uh, when I was going to elementary school, you know, and kindergarten, all that stuff.
• 29:55
  > Brent>Oh, the 51st state.
• 29:57
  > Harm>Yes.
• 29:59
  > Bob>Sorry about that.
• 30:00
  > Harm>Yeah, yeah. I lived in Winnipeg, or Winter Peg, as they say. And, uh, you know, it's minus 40 degrees outside before windchill.
• 30:10
  > Bob>To drink it.
• 30:11
  > Harm>Yeah, yeah, I didn't get. My parents wouldn't give me whiskey when I was five. Uh, but hot malt barley or a, uh, malted, uh, Cream of wheat. Yeah, yeah, this is.
• 30:20
  > Brent>Don't feel bad. They also didn't give them love or affection, so.
• 30:23
  > Brent>Yeah, right.
• 30:24
  > Harm>We're from India. We don't have that.
• 30:25
  > Brent>Yes, I know. I know. You've told us.
• 30:27
  > Harm>You never say I love you to your children.
• 30:30
  > Harm>You just show them by feeding them until they get so fat they can't move.
• 30:33
  > Brent>I know people that do, just not you.
• 30:36
  > Justin>You know, his mom switch with you. His mom did feed him with a slingshot.
• 30:40
  > Bob>I love you.
• 30:41
  > Brent>Well, she didn't want to get near the cage.
• 30:43
  > Harm>I mean, you have, like, 40 words for the word love, but you never say I love you. It's this. This is like, a whole thing. I talked to my therapist about this. I actually probably need.
• 30:52
  > Brent>Your therapist is underpaid, my friend.
• 30:55
  > Harm>My therapist, my wife right now, and my bottle of whiskey.
• 30:58
  > Harm>Yeah, those are my therapists.
• 31:00
  > Brent>What do you think, Justin?
• 31:01
  > Bob>So I got, like, uh, pineapple, pears, lemon, and malt on the. The nose. I got malt and light peat and salty on the palate. And I got salty seaweed.
• 31:14
  > Harm>It's not as salty as the last one.
• 31:17
  > Brent>No, no, the last one's much saltier. Yeah.
• 31:20
  > Bob>Um, not bad. What did you think, Brent?
• 31:23
  > Justin>Yeah. So on the nose. Of course. It's, it's just, uh, that, that breakfast, that hot breakfast cereal that you have cooking, I mean, it's unmistakable. That Cream of Wheat, you know, if you grew up with it, you understand it. I don'.
• 31:38
  > Justin>They porridge. Yeah, but I don't think people, I don't think people make, you know, Cream of Wheat anymore. I don't know. I never, I just don't know.
• 31:45
  > Harm>But you know, tomorrow I'm going to force my daughter to have Cream of Wheat before breakfast.
• 31:49
  > Justin>And on the palate the same thing happened. That Cream of Wheat with a little bit of, you know, with. But the difference with the palate is I get a little bit of pepper. You know, that light pear. Um, just, it's very, it's, it's nice. I mean, I, you know, a little bit of spice to it. You know, it's, it's just pleasurable. Uh, I, you know, you want to drink it and you want to drink some more and enjoy it.
• 32:13
  > Brent>Yeah. So this one's extremely well done. I, I really like this one. I. It's got some great.
• 32:19
  > Harm>I think that, I think they blended Speyside and Western Highlands and, and Islay. I think they've blended those three regions and I think they've done a great job.
• 32:27
  > Brent>I mean that malting.
• 32:28
  > Justin>We have no idea where they blended, but I mean, they're. That's a good guess, but it's just.
• 32:33
  > Brent>It'S, it's breakfast porridge on a cold winter day.
• 32:37
  > Brent>And it's so well done. It's just.
• 32:40
  > Brent>Mhm.
• 32:43
  > Harm>I want to, I want to give it a higher rating. I want to increase my score on this one. Okay.
• 32:48
  > Justin>From a, From a two to a what?
• 32:50
  > Harm>I was one. From a three to a four is where I want to go to. But I don't know.
• 32:53
  > Harm>Do we have a rating? Did we, did we have a consensus here, kids?
• 32:56
  > Justin>Yeah, we have a consensus. Yeah, we have a consensus.
• 32:59
  > Harm>All right, all right.
• 33:00
  > Brent>Well, the consensus is we are giving the flat nose blended Scotch malt whiskey, uh, a well deserved four sips.
• 33:08
  > Harm>There you go. Thank you. Fine. I don't hate you as much as I did earlier in the show.
• 33:12
  > Justin>No, that's okay.
• 33:13
  > Brent>That brings us to our, uh, last whiskey. We're gonna have Brent tell us about that one.
• 33:17
  > Justin>Thanks, Bob. So this last wing is The Bare Legs Ilus Single Malt Scotch Whiskey. It's 46 legs.
• 33:27
  > Justin>Yeah, 46 ABV 92 proof.
• 33:30
  > Justin>Uh, the bear Lakes Islay single malt scotch whiskey is a single malt from one of the isla's most well known distilleries. And in a.
• 33:39
  > Justin>And in a non chilled filtered. So it's named in honor of Magnus 3, a Viking king who ruled the islands of Scotland in the late 11th century.
• 33:48
  > Justin>He adopted the Highland tradition of the kilt, hence the nickname Bare Legs.
• 33:53
  > Harm>B A R E. Not B E.
• 33:55
  > Justin>A R. Bear legs.
• 33:57
  > Harm>No, they're two different legs.
• 33:58
  > Justin>No, it's a bear. It's a bear.
• 33:59
  > Brent>I mean, if you see bear legs, you're probably right.
• 34:05
  > Justin>Anytime m you see bear legs, you're going to be going. You're going to be like.
• 34:08
  > Harm>Yeah, so now B E a R is a different leg.
• 34:12
  > Brent>Yeah, that's eaten. Yeah.
• 34:13
  > Harm>Yeah.
• 34:15
  > Justin>So the color, the color is a light, light, light, light straw.
• 34:23
  > Brent>I don't have to really run faster than you want.
• 34:25
  > Bob>Yeah, right, True.
• 34:26
  > Brent>And as long as you're not the slowest, you win.
• 34:28
  > Bob>Yeah.
• 34:28
  > Justin>And on the nose, I, uh, get a, uh, canned fruit cocktail. It just pops right out.
• 34:33
  > Brent>The Del Monte canned fruit cocktail. When you were a kid in school, that's.
• 34:37
  > Harm>Yeah, it does for anybody else. We were trying to figure it out and Brent called it, and a little.
• 34:42
  > Justin>Bit, it does have a little bit of smoke on it though, you know, so.
• 34:45
  > Justin>But you get that, that fruit cocktail and it comes right through, you know, so on the palate, but it's just.
• 34:50
  > Brent>A wisp of smoke.
• 34:52
  > Justin>Yeah. And the palate, you get that lingering taste, uh, of asphalt heated by a tire. Of a burnout. Of a tire burnout.
• 35:00
  > Justin>And then you get that pepper honey, a little bit of the tropical fruit. And, um, it's, it's kind of. I kind of have mixed feelings with this one, but it's just not there for me. I, you know, I wanted it to be good for you.
• 35:15
  > Harm>It's just too much Pete for you. I know.
• 35:16
  > Justin>It is too much Pete for me. I mean, I. And I don't like the finish.
• 35:20
  > Brent>Little PD Repeaty.
• 35:22
  > Justin>Yeah, I don't like the finish on it. I don't like the palette. I, I like the nose and I wish it was. I wish the palette followed through more with the nose arm.
• 35:32
  > Harm>Uh, you know, I.
• 35:33
  > Justin>Convince me I'm wrong.
• 35:35
  > Harm>I can't convince you because you're never gonna like what I like.
• 35:38
  > Harm>We're different people, my friend. So, like canned fruit. Like that canned fruit cocktail. You said it's less peach and grape. It's more pears. It's like tinned pears.
• 35:48
  > Brent>It's that canned Del Monte fruit guy. Little squares of pear and the little cherry.
• 35:52
  > Harm>It's heavy on the pears.
• 35:53
  > Justin>Heavy syrup. Heavy syrup one.
• 35:55
  > Brent>Yeah.
• 35:55
  > Harm>Heavy on the pears. That, that, that smoke, that peat smoke is beautiful and gorgeous. The style I like.
• 36:02
  > Harm>I at first thought it was like a, uh, Kalila, but it's not.
• 36:05
  > Harm>I don't think it's a Kalila. I think this might be a Brookladia or Port Charlotte they purchased.
• 36:10
  > Harm>And it's. It's just slightly medicinal on the palate, but that went away as it as, uh, got some air. It's fruity with apricot and peach.
• 36:24
  > Harm>Um, it's got a medium long finish. It's got that eyeless medicinal m. Uh, uh, peat, but not over the top like a Laphroaig.
• 36:36
  > Harm>It's quite nice. I really enjoy this.
• 36:39
  > Brent>It's just.
• 36:39
  > Harm>What do you think?
• 36:40
  > Brent>It's got a sweetness to it.
• 36:41
  > Harm>Yeah. So that's what, that's what. That's why I thought it was Kalila because it's that sweet undertone.
• 36:46
  > Brent>Yeah.
• 36:47
  > Bob>Nose was pleasantly peaty. Uh, the palate was sweet, malty. Kind of got like a sourdough oat grain bread, uh, near the finish. And then the finish was pretty, uh, malty as well.
• 37:03
  > Bob>I pleasant Bob.
• 37:07
  > Justin>Chuck a lot of words out of.
• 37:10
  > Brent>Justin Sam with harm because I, I tend to like, you know, Iowa whiskeys more than obviously, Brent. Um, I think this one was well done. I think there's just a nice underglow Pete to it. It's got a very interesting sweet note under that, Pete. And I, like you said, originally, when I smelled it, I thought koila. And I'm like. Now when I tasted. I'm like, I don't think. I don't think it's coil, but I think it was really well done. I think this one was excellent.
• 37:38
  > Brent>Um, I think they've done a good job.
• 37:41
  > Brent>Um, I really couldn't have anything else. Yeah, I'm honestly, I'm. The Iowa boys.
• 37:48
  > Harm>As long as they're shaved.
• 37:49
  > Brent>Yeah.
• 37:50
  > Harm>I mean, you know. You know, when you go on a date and she shaves her legs, she's probably shaved all the way up.
• 37:58
  > Brent>Well, we're going to be giving the Bear Legs Iowa single malt Scotch whiskey a, uh, well deserved. Three sips.
• 38:06
  > Harm>Interesting.
• 38:08
  > Brent>Well, that's all the time we have for today. So.
• 38:12
  > Brent>Brent, you should be thanking me for.
• 38:14
  > Justin>Well, yes.
• 38:15
  > Brent>Giving you all this Fine quality.
• 38:18
  > Brent>We love so much.
• 38:19
  > Justin>And I was here the entire time. So you guys now have to put promised to untie me. That was the deal.
• 38:25
  > Brent>You have to promise to wear pants next time.
• 38:28
  > Justin>So what about the gimp mask? Can I wear the gimp mask again?
• 38:32
  > Brent>Dude, you drove over here in it. That's the creepy part.
• 38:37
  > Bob>Ah, that's a good way to get a warning meeting.
• 38:40
  > Bob>You're welcome.
• 38:40
  > Brent>Pleasure to be here and thank you.
• 38:42
  > Justin>H.
• 38:45
  > Harm>Thanks, Bob. I mean, I. I love scotch shows. This was a, uh, uneven blend of up and down, up and down, but I still enjoy being here. Thank you, sir.
• 38:55
  > Brent>Well, for Sip, Suds and Smokes, this is made man bomb. Thanks for joining us. Remember, life is too short to drink bad whiskey, so just keep drinking the good stuff.
• 39:04
  > Justin>Then why did we have this show?
• 39:06
  > Harm>We had some good whiskey on this show.
• 39:08
  > Justin>Ew.
• 39:08
  > Brent>Ah, Whiner.
• 39:11
  > Announcer>We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 39:20
  > Brent>Give it a little tappy. Tap, tap, taparoo.
• 39:23
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• 39:58
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• 40:21
  > Announcer>This has been a one tan hand production of Sip, Suds and Smokes, a program m devoted to the appreciation of some of the finer slices of life from the dude in the basement studios.
• 40:32
  > Announcer>Your host, the good old boys will see y' all next time.