Latest / Aussie Bourbon Lovers / BBQ-Ready! Inside Larrikin's Small Batch Dessert-ey Kentucky Bourbon

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BBQ-Ready! Inside Larrikin's Small Batch Dessert-ey Kentucky Bourbon · Aussie Bourbon Lovers

• 0:00
  Good. So good. Just solid. Like a really satisfactory, well-played cork pop. What are we having,
• 0:21
  H? Well, it says barbecue-ready, but that's
• 0:26
  not the name of the beer. It says barbecue-ready. This is not...
• 0:29
  People are going to walk into bottle shops and go, I'm looking for the barbecue-ready,
• 0:33
  please. Well, it does. It has written very nicely
• 0:36
  across the top, barbecue-ready, but that's not what it is. It's a small batch Larrikin.
• 0:42
  Kentucky Straight Bourbon Whiskey, Dave. It is. Larrikin, small batch. So it's a bourbon.
• 0:48
  Cheers. Cheers. You know it's going to be good when
• 0:51
  it's Larrikin. And the distinctive feature of this particular
• 0:54
  bottle is that Katie scrawled all over it. It's great. She wrote me a message. Who needs
• 0:59
  sticky notes when it says, next time, call Katie.
• 1:02
  So I was in trouble because I'd said I'd been communicating with Greg about the fact that I
• 1:07
  was coming and I was bringing him Cherry Ripes and she wasn't across it.
• 1:12
  Boys' communication standards sometimes aren't quite the same.
• 1:16
  Anyway, we had a lovely chat. She was so lovely and warm.
• 1:19
  And she said, next time, we'll get the barbecue-ready. She's so sweet.
• 1:25
  It's my favourite of all the bottle signs I've ever had. It was my favourite that she
• 1:29
  scrawled all over the bottle. Yeah. And then you brought it home to me.
• 1:32
  The most hilarious. Larrikin-esque way. That's the best.
• 1:34
  That's exactly what a Larrikin does. People who don't know what a Larrikin is,
• 1:37
  this is what a Larrikin does. Complete disregard for the fact that I might've liked that rather
• 1:41
  pretty bottle and just scrawled all over it with a gold pen.
• 1:43
  Exactly. And then signed it.
• 1:45
  Break all the rules. Do things your way. Thanks, Katie.
• 1:49
  Should we do a quick refresher on, hang on, what are you getting on the nose here?
• 1:53
  Actually, a little bit of a spoiler. We opened this bottle just a few nights ago.
• 1:59
  It was good. Yeah, it was good.
• 2:02
  Go on. No.
• 2:03
  Well, we did. We opened it a few nights ago and I wanted just like a lovely, it's 80 proof,
• 2:10
  so like 40%. I wanted a lovely, easy, approachable, good whiskey. And I haven't had this since
• 2:19
  maybe a KBF where we were tasting it alongside a bunch of other whiskeys.
• 2:24
  And so I think I'd probably forgotten what it tasted like. And I was so happy to have a bottle
• 2:31
  of this on the shelf. On the nose, this is beautiful, caramelly, biscuity, vanilla-y goodness,
• 2:40
  isn't it? Yeah. This is a bottle that I put in my
• 2:43
  category of sad whiskeys because it's sad we've only got one bottle of it.
• 2:49
  Oh yeah, another category. It's really good. It's one of those ones where you're like,
• 2:52
  I really love it, but I don't want it to end because it's so good.
• 2:58
  Kind of spicy nose, kind of like a, not, I don't think it's cinnamon, but maybe cloves or something.
• 3:05
  And like a biscuit, like a, in Holland when I stayed with my sister and brother-in-law,
• 3:11
  kind of just south of Amsterdam, we used to have these big, like huge biscuits that were like
• 3:15
  buttery and spicy and crumbly. Oh, the speckles?
• 3:18
  It's not speckles, it's a different kind, but yeah, really nice. And anyway, the spices remind
• 3:24
  me of that. I'm just thinking it would go great with like a cookie, like a really nice vanilla.
• 3:29
  Oh yeah. One of those ones you just snap and it's all sugary and delicious because it's got that,
• 3:34
  you're right. I've walked into a kitchen of baked goods.
• 3:36
  86% corn, 10% rye, 4% malted barley. This is sourced, so they didn't distill this themselves.
• 3:45
  It's from a Kentucky distillery or multiple distilleries. They don't disclose where it's from.
• 3:49
  But it's aged six years, this one.
• 3:51
  And they didn't used to do this. So there is an age statement on there. Six years old. And
• 3:59
  what are you getting when you kind of have it on the palate, what are you getting?
• 4:03
  It's like, you definitely get those spices, like you were talking about. Because to me,
• 4:08
  on the nose was more cookie, but when you have it, there's definitely spices.
• 4:13
  Some, I'm going to say nutmeg, or is it more cinnamon? But there's like a,
• 4:19
  if we just go really good, I want some cookies right now.
• 4:23
  Do you want cookies? To me, it's like an apple pie or something.
• 4:26
  Yeah, with a crust, that really crispy bit down the side of an apple pie.
• 4:31
  So good.
• 4:31
  With the bits of cinnamon and sugar I've got.
• 4:34
  Oh yeah, yeah. Okay. Crack.
• 4:35
  Oh, yum.
• 4:36
  I think there's something so fun about when you just get a little bit surprised by how good
• 4:44
  a bourbon is that, it's not that I didn't have high expectations of it.
• 4:47
  When they first did the giant kangaroo at KBF, everyone was talking about that bottle of Bond.
• 4:52
  Yes, which was great.
• 4:53
  Which is so good. It's amazing and wonderful. And then the Cigar Lounge is also getting
• 4:58
  a lot of buzz at the moment. And that's a great bourbon as well.
• 5:03
  But they make good stuff.
• 5:05
  This is good.
• 5:05
  You can't go wrong. And this particularly is like, I would put this in their easy to drink
• 5:10
  category because I know some of their others, some people really, really love them and sometimes
• 5:16
  they're a bit much, but I think this is just, I'm not going to say the word I say too much,
• 5:21
  but this is incredible.
• 5:22
  It is incredible. It's got, I don't know if I'm like a, maybe I'm a dumb whiskey drinker.
• 5:30
  Maybe this is what it is.
• 5:31
  Look out, Dave.
• 5:32
  Yeah.
• 5:32
  New name.
• 5:33
  Because I went up, Dave the dumb whiskey drinker. Maybe we should change the name of the podcast.
• 5:37
  No, because I'm on here too.
• 5:39
  Because, so I went to, the minute before I went to, what are you laughing?
• 5:44
  The Dave the dumb whiskey drinker.
• 5:46
  Hey, can I-
• 5:47
  You should not put yourself down like that, Dave.
• 5:49
  And maybe before I went to Larrikin, I went to a much bigger distillery up the road
• 5:53
  and I said, please can I have, because I wasn't there for the tour, please can I have three of
• 5:58
  your nicest whiskeys in a flight? I want to have them in a flight. And so I had these really good
• 6:04
  sized pours of their, what are their most premium, like their best. And I've had a bunch for their
• 6:09
  other expressions. And it's a profile, it's a flavour profile that I've known for a long time
• 6:14
  that I don't really like. It's not my favourite.
• 6:17
  Yep.
• 6:18
  And I really, really, really, really wanted to like them.
• 6:21
  And so I said, give me your best ones. I want to taste your best ones.
• 6:24
  Yeah.
• 6:25
  And so I had this flight and I sat out on this most beautiful kind of balcony that looks over
• 6:30
  the hills, rolling hills, and it's such a beautiful setting. And this distillery is like such a great
• 6:36
  one. And there's some people who love that so much. And I tried so hard to enjoy those pours.
• 6:46
  And I sat there initially before I kind of, I started chatting with some people around me
• 6:49
  afterwards, but I was Googling why don't I like this? Because I couldn't work out what I didn't
• 6:55
  like. And there's, I found some threads on Reddit and stuff about why there was a flavour profile
• 7:00
  that meant that it's just not for me.
• 7:03
  Yeah. Everyone's palate is so different.
• 7:05
  Everyone's palate is different.
• 7:06
  But I don't think that's the fun in trying all these different ones. Because you say bourbon to
• 7:10
  people or whiskey, and it's just, they kind of put it all into one category. It's like, there's
• 7:16
  so many flavours of bourbon. And yeah, you find the one that suits your palate. And
• 7:23
  we're both pans of larrikin.
• 7:25
  And I think, I think the other thing that I am happy to admit is that I'm a massive sweet tooth
• 7:29
  and I love dessert. And so apple pie or biscuit or cookie-
• 7:33
  This one will give you all the dessert flavours.
• 7:34
  Chocolatey, vanilla, caramel-y goodness. I love it. And when a bourbon doesn't quite
• 7:38
  give me that, well, that's when I start to get-
• 7:40
  It also helps the people who make it are fabulous too.
• 7:43
  Oh, sure. Yeah, absolutely. Six years in the barrel, more vanilla-y goodness. The longer
• 7:48
  it's in the barrel, the more the vanillins and stuff come out of what the barrel kind of brings.
• 7:53
  So that's, that's amazing.
• 7:54
  That's where the dessertiness is coming from.
• 7:56
  What's your favourite thing about going to Larrikin and the Larrikin experience?
• 8:02
  It's just really lighthearted and fun. Like it's just, it's good bourbon. All of their
• 8:08
  bourbons, and they're all so different. And the people that are there are fabulous. And
• 8:15
  this is, you said one favourite thing, but I just, it's just a really fun, like, I think it's
• 8:20
  understood, like laid back is probably the word I'm going for. Very laid back, but really good
• 8:24
  quality. I don't think you, the first time, because it's all, it's so laid back and chill and,
• 8:29
  and such a nice experience. I don't know, part of you is kind of like not expecting the bourbon
• 8:36
  to be as good as it is, and definitely it's good.
• 8:39
  Something that I, I love about the Larrikin thing is, you know, there's a, because they're,
• 8:45
  you know, Greg's an Aussie and it's a, there's the, the, the Aussiness that he brings.
• 8:50
  Yeah.
• 8:51
  And there was, but then, so that, that's the fun.
• 8:54
  Yeah.
• 8:54
  But that you could be a naff-naff and do that and everyone would be like, oh,
• 8:58
  that's a funny character, isn't he? He's a, what a character or whatever.
• 9:02
  Yeah.
• 9:02
  But he's taken so seriously, he's making unbelievable bourbon.
• 9:07
  Yeah.
• 9:07
  And he's doing a great job.
• 9:08
  There's an element to like the, like the Aussie shed in the backyard to the,
• 9:12
  like you go to all these beautiful distilleries and they've got such rich history and there's
• 9:17
  ancient buildings and like stunning places. And you go to Larrikin and it's kind of like a,
• 9:23
  you know, big shed on a side of a hill. And it instantly creates that kind of like,
• 9:30
  you're in the backyard shed with all your mates and you're sitting around having a drink and it
• 9:35
  just, that really friendly, you know, mateship atmosphere is definitely part of it that I loved.
• 9:41
  I'm so happy for them and for their success. They're such good people.
• 9:44
  They're making such good bourbon. They're getting so much respect
• 9:47
  and it's well deserved. They're getting the respect and attention they deserve. So
• 9:52
  massive props to them. If you are in Kentucky.
• 9:55
  Oh, you have to go.
• 9:55
  You've got to go and visit. If you're in the States,
• 9:57
  they're now distributing all over the place here in California. There's a lot, there's a lot of,
• 10:02
  a lot of access to it, but get your hands on a Larrikin and enjoy this really great bourbon.
• 10:08
  It's lovely and sweet and delicious. If you're in Australia, yeah, bring some back for us.
• 10:14
  Please.
• 10:14
  Because it's a, because it's a banger.
• 10:16
  It's so good.
• 10:17
  Here's to some Larrikin bourbon. Cheers.
• 10:19
  Bloody good bourbon.
• 10:23
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• 10:26
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