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It’s Story time · Sips, Suds, & Smokes

• 0:01
  > Announcer>Now for today's quick shot of, uh, sips, suds and smokes.
• 0:05
  > Brent>Hey, welcome to this quick shot episode where everything good in life is worth discussing. We are the second best thing on it.
• 0:14
  > Justin>Oh, no, we're the best thing on all night long.
• 0:16
  > Justin>Just put us on repeat. We're that good right now, Pete. Repeat, repeat. Um, yeah, yeah, Just. Just, Just keep. Just go one after an episode after another because we're. This is the middle of the summer. There's nothing on where we are the best thing.
• 0:33
  > Bob>That's right.
• 0:34
  > Brent>Well, you know, that's just like, uh, your opinion, man.
• 0:39
  > Bob>Only so many times. You can watch Bill and Ted's excellent adventure without.
• 0:44
  > Justin>And what's jumping off a bridge. It never would be two.
• 0:51
  > Brent>On your best day. Yeah. All right, well, uh, this is made man Bob joining me are made man Brett.
• 0:59
  > Justin>It's a pleasure to be here. I'm excited today.
• 1:01
  > Brent>And good old boy Justin.
• 1:03
  > Bob>Good morning. So glad we're in the basement. Get out of this heat.
• 1:06
  > Brent>Yeah, yeah. Cold and damp. Our sip segments are all about wine, distilled spirits, tea, coffee, and anything else we can sip. And here's the whiskeys we're going to be discussing today. From True Story. We have the, uh, true story finished bourbon and the true story finish rye. We have from West Fork Whiskey Company, their Hugh Hamer.
• 1:27
  > Brent>Hamer. Hammer. What are we doing?
• 1:29
  > Justin>I say hammer.
• 1:30
  > Brent>Okay. Hugh Hammer.
• 1:31
  > Justin>Hammer.
• 1:32
  > Brent>I say bourbon finished to run barrels. The old hammer cast strength straight bourbon. Right. You wouldn't say old Hamer and West Fork Whiskey Company weeded, bottled and bond bourbon?
• 1:42
  > Bob>I would say that.
• 1:43
  > Justin>You would say that.
• 1:47
  > Bob>Doesn'T mean I'm right. I would say that.
• 1:49
  > Justin>I really don't know the right pronunciation. So, uh, this is a good one.
• 1:52
  > Brent>I don't know if it's Hamer. Wouldn't it maybe have two A's? I. I don't know.
• 1:55
  > Justin>I don't know.
• 1:57
  > Brent>I got Cs in English, so that's.
• 2:00
  > Justin>Three grades above what I got.
• 2:01
  > Brent>Yeah, yeah. Some people are multilingual. I'm barely lingual. So let's have, um, Justin, tell us about our SIPs ratings. All right.
• 2:15
  > Bob>One sip. Give me a glass of water to wash out my mouth.
• 2:24
  > Justin>I have no idea what's going on here.
• 2:27
  > Bob>Two sips Noise. But what else do you have?
• 2:32
  > Brent>Well, isn't that nice? Shouldn't he be smoking a pipe?
• 2:36
  > Bob>Talking like three sips. H. Um, interesting. What was this again?
• 2:44
  > Brent>That sounded like Boris Karloff.
• 2:46
  > Justin>It was getting there.
• 2:47
  > Bob>Four sips. Let's keep this secret to ourselves.
• 2:53
  > Bob>Pour me another.
• 2:55
  > Brent>That was him doing Sexy Voice. It's not working.
• 2:57
  > Justin>Nope.
• 2:58
  > Bob>Five sips. Oh, my. I was unaware anything could be this good.
• 3:05
  > Justin>Oh, my God.
• 3:05
  > Brent>That's also Sexy voices.
• 3:07
  > Justin>Doesn't work.
• 3:10
  > Brent>Yeah, not. Yeah, yeah. Let's move on from that one. So let's have Brent tell us, uh, a little bit about, uh, True story.
• 3:20
  > Justin>Thanks, Bob. So the True Story Whiskey is the brainchild of industry veteran Wes Henderson. Wes, along with his father, the bourbon legend Lincoln Henderson, founded Angels Envy, using their skills at cask finishing to make their products stand out in the market. After retiring from Angels Envy, Wes was looking for a project he could undertake with his six sons. So he founded Saga Spirits and along with his sons, put those finishing skills to work with their initial brand. True Story Whiskey.
• 3:50
  > Justin>And one thing about the. About the bottle. These are black and white bottles. They're kind of. Kind of.
• 3:58
  > Brent>They're different. They stand out.
• 4:00
  > Justin>Yeah, they stand out for everything. You know, you don't. You can't see what's in it. But I don't think you need to see what's. What's in it because you can't taste what you can see. So the, um. So this first one is the True story finished bourbon is 45 ABV. It's 90 proof. This is aged five to six years in a charred oak American, a charred American white oak and finished for six months in white muscatel wine cask casks. I'm not always a big muscatel wine cask finish kind of guy, but let's see how this is.
• 4:29
  > Brent>Fred Sanford always.
• 4:30
  > Justin>I, uh, think so.
• 4:31
  > Brent>Lamont, go down and give me a bottle of muscatel.
• 4:34
  > Justin>Yeah, so this is. We're looking at this. This is with an 80s copper penny color. Nice little. Nice little bright shine to it and stuff. Um, on the nose. I get flowers. I just get. I get honeysuckle. I get fried. I get flower bouquets. I get. It's a little bit of, um, a little bit of a sugar, a little bit of caramel on there, but it's overwhelmingly flowers to me. Then on the palette, take a little sip here again. Yeah, I get some, um, I get some vanilla that. More flowers. I get some exotic fruit. Um, that flower. Those flowers got to be coming from that muscatel finish. Um, a little bit of baked spice to it. Um, the. The spice lingers in your mouth a little bit. You get a lingering, um. This is. This is quite different from, you know, when you think of what he. What they did before with Angel's Envy. This is not that product. This is a. This is a different product.
• 5:38
  > Brent>Oh, 100.
• 5:39
  > Justin>Yeah. You know, so it's, um. And the muscatel is an interesting choice to me. Uh, a little floral for me. Uh, but it just kind of grows on you. This one here kind of grows on you a little bit. My first.
• 5:53
  > Brent>We've had a few over the last couple of years. Not a lot, but maybe two, maybe three that were muscatel finished. Um, one was a scotch, if I'm remembering correctly. So it's. You know, there's definitely precedence for it.
• 6:08
  > Justin>Yeah. This is really gonna go well in a cocktail, because I think it's gonna get.
• 6:12
  > Brent>It give a. Oh, don't inhale.
• 6:16
  > Justin>Yeah, exactly. This is going to give, um, another flavor level to, you know, some of the. Some of your usual cocktails.
• 6:25
  > Brent>Uh, not. Never inhaled.
• 6:27
  > Justin>Yeah, Yeah, I never inhaled. But overall, you know. Yeah, I had to let it sit around a little bit, and it really. It really kind of popped it.
• 6:37
  > Justin>You know, with my first taste of it, I wasn't so enthusiastic about it, but now I. After letting it sit a little bit and getting some of that air, really came around.
• 6:45
  > Bob>Justin had a powerful nose. Um, big alcohol hit, but I let it sit around for a while, and then that balanced out the nose. And then I kind of got a fall market kind of nose on the whole thing, you know, like, you're New England, and that's arts and crafts and potpourri.
• 7:06
  > Brent>Right.
• 7:06
  > Justin>You were. You were in the flower section of the fall market. You were in that. You'd say potpourri. That's kind of what you get.
• 7:12
  > Brent>It's. It's.
• 7:13
  > Justin>It transfers to your palette like that. And, uh, that's just the. Overall, it's a little more floral than I would like something to be. Um, but after a while, it burns off, you know, when you get to it. So, yeah, it's a little potpourri.
• 7:30
  > Brent>Kind of Pier 1E.
• 7:34
  > Justin>That's exactly it.
• 7:36
  > Brent>Yeah.
• 7:36
  > Bob>And then I got, um, cinnamon roll on the palette.
• 7:40
  > Bob>And then it finishes light and. And woody. So. Not bad.
• 7:48
  > Justin>No.
• 7:48
  > Brent>For their first thing out the gate. Definitely.
• 7:51
  > Brent>Definitely interesting. It's. Is it something I would drink just out of the glass? Probably not.
• 7:58
  > Brent>This would be more. I think this would be really good in a cocktail. Um.
• 8:03
  > Bob>Ali All Day.
• 8:12
  > Brent>L8 or Cheer Wine. I'm, um. Yeah, yeah, I'm good either way. But, uh. Yeah, this is definitely interesting. You know, the. For me, the wine notes definitely come out. I get that sort of grapeiness on the back of the palate. Um, you definitely Get a baking spice. There's definitely vanilla in there. The dark cameral sort of comes through. But that fruitiness, it's, to me, it's, it's, it's more. I can taste the grapeiness on it. I can taste the wine. Yeah.
• 8:40
  > Justin>You know, when I added water to this one, it kind of muted everything.
• 8:43
  > Brent>Yeah.
• 8:44
  > Justin>You know, it's just. That didn't help it. No, no, it didn't help it, but it's. But I think some cocktails are really going to be good with this.
• 8:52
  > Brent>M. Oh, yeah, yeah. I, I'm unfortunately not that creative with cocktails. I stake at them. So, uh, you get somebody that's really good. I, I could see them playing with this and coming up with some really good stuff.
• 9:03
  > Justin>Oh, very much so.
• 9:05
  > Brent>Well, we're going to be giving the True Story finished bourbon, well deserved, three sips. So that's taking us to our next one from True Story, which is the True story finish rides. 50% ABV hundred proof. This is using 5 to 8 year old rye whiskey sourced from Indiana and Kentucky. True, uh, story then finishes it in Brazilian amber anacast, followed by Pedro Jimenez and Oliver Doloroso Sherry casts. So it's got a nice color to it. It's got a, almost a reddish tint to it.
• 9:40
  > Brent>Almost like a, like a reddish bronze on the nose.
• 9:44
  > Brent>Let me go here. Um, amber on a wood. Amber on a wood. Amber on a wood. Cinnamon. Cinnamon.
• 9:52
  > Brent>Cinnamon. More cinnamon. Um, it's like walking into the cinnamon bun shop in the mall. Um, but if you get past that, underneath that there's some kind of dark caramel, kind of burnt brown sugar note on the nose and on the palate. Let's try M on the palate. Cinnamon balm. Um, brown sugar. Once the cinnamon dies down, I get just a hint of a raisiny note on the back palate. Probably from the PX sherry. Um, again, I think this one would be really great in a cocktail. What'd you think, Brett? Yeah.
• 10:40
  > Justin>On the palate I got, you know, caramelized honey.
• 10:44
  > Justin>It's almost like a, you know, like you, like you're gonna finish off your creme brulee and you're gonna burn it with the, with the torch. I kind of like that kind of honey to it. White, um, pepper and the raisins, fig and that cinnamon. I mean it's the cinnamon flavors all over this one.
• 11:01
  > Justin>Um, on the, on the finish, it's a peppery finish.
• 11:05
  > Justin>And that cinnamon kick, it's, you know, and then you got that burnt like you said you Said burnt brown sugar. And I was. And I was kind of thinking that that burnt honey, you know, kind of thing, it's the same, that kind of flavor to it. Um, for me, it's just. It's. It's not. It doesn't quite work for me. But like I said, more of a cocktail.
• 11:25
  > Justin>I think this is more of a cocktail rye.
• 11:27
  > Brent>It's not.
• 11:28
  > Justin>It's not a sipping rye.
• 11:29
  > Brent>My palate particularly. Um, I can see where they're going with it. Um, but I'm with you, I think, you know, uh, again, this in a cocktail, I think would be awesome, because I think the cinnamon notes would come out. Drinking it straight in the glass, you know, not. Not necessarily my thing. What. What do you think, Justin?
• 11:48
  > Bob>On the nose. It was like a fragrant candle for me on the pallet. I got a strong rye hit and then cinnamon. The finish was kind of like, um, sugar you left on the stove for too long, and white pepper.
• 12:04
  > Brent>How often do you leave sugar on the stove?
• 12:07
  > Bob>Not very often.
• 12:08
  > Brent>Yeah, I wouldn't do that. Catch on fire and burn the house down, you knucklehead.
• 12:14
  > Bob>But before it does that, it tastes like this.
• 12:16
  > Brent>Yeah, but definitely, like Brent was saying, these are very different from anything that we had when they were, you know, when he was still at his former distillery. So, um, I don't know if these were things he was working on while he was there, or this is stuff that they just took up. Um, I don't know if this is things that Lincoln had kicked around a little bit while he was still with us. Um, but it's still wine.
• 12:43
  > Bob>Finished spirits, so that's.
• 12:46
  > Justin>He's carrying through.
• 12:47
  > Brent>Yeah. And it. But. And again, it's. It's nice to see him experimenting and doing different things.
• 12:51
  > Brent>You know, not everything that you do is always going to be a hit, but you got to have the, you know, what's to. Try it. Yeah. Um, and, you know, they're both definitely very interesting. Um, yeah, and I know they're working on a lot of other stuff, too, so I'm excited to see, you know, when they come out of the gate with. You know, most people would come out of the gate with some box stock kind of thing. Um, you know, they're coming out swinging, so that's cool. I respect that.
• 13:17
  > Brent>That's definitely cool. So we're going to be giving the true, uh, story finished rye, two sips.
• 13:24
  > Brent>Well, isn't that nice? And let's go to Justin, and we'll have him tell us about our next.
• 13:32
  > Bob>Distillery, West Fork Whiskey. Company is a hundred percent Indiana grain to glass spirits company founded in 2014 by Indiana natives and childhood best friends Blake Jones, Julian Jones and David McIntyre. After years in the financial and medical fields, the partners decided to take the plunge and found a company making approachable, affordable high corn whiskey you can enjoy any day of the week. In addition to West Forks bourbon and rye, the distillery celebrates Indiana's rich distilling heritage with the revival of pre prohibition old hamer brand with 99% corn, 1% malted barley mash bill. In the 19th century, the hamer family operated a renowned whiskey distillery in Lawrence County, Indiana, crafting high quality whiskey sold as far as New Orleans. We're going to talk about Hugh Hamer straight bourbon finished in rum barrels. It's 51%, 51.5% alcohol by volume or 103 proof. 99% corn, 1% malted barley distilled at the Ross and Queen Squib distillery used to be known as MGP in Indiana. I got a complex caramel, vanilla and corn chex on the nose. I got a palate that showed some good corn whiskey but it was a little light metallic note at the end of it. And then after that I got dry wood and we'll be back.
• 15:15
  > Brent>Blue.
• 15:19
  > Julianna>Look to the left, to the right. Keep your eyes on the road my darling Wondering if we're only passing through. Open roads and open windows. My hand is yours forever sweet love. Our eyes ahead on his back, back roads with a view.
• 16:15
  > Brent>Hey. And we're back. And Justin was finishing up his thoughts on the Hugh Hamer straight bourbon finished in rum barrels.
• 16:24
  > Bob>So overall this is pretty pleasant stuff. What did you think, Brent?
• 16:28
  > Justin>Yeah, I got on the palate, I got some brown sugar, caramel, molasses, cinnamon, nutmeg, little bit of tropical fruits and to top it off, kettle corn.
• 16:39
  > Justin>But not just regular kettle corn, like an orange flavored kettle corn. Um, very complex palette.
• 16:47
  > Justin>Uh, this was very enjoyable. I very much enjoyed it. The um, on the finish I got some uh, like vanilla wafers and pineapple. To top it off it was, you know, I wasn't, I didn't know what I was going to expect. And hammer Hamer. It's all good because no matter which way you pronounce it, you're going to enjoy this. This is a nice sipping bourbon. What do you think Bob?
• 17:20
  > Brent>I'm thinking, I'm thinking.
• 17:21
  > Justin>Yeah, it's you.
• 17:23
  > Brent>Can you smell that smoke? Yeah, I'm thinking.
• 17:25
  > Justin>No, I, I don't smell smoke on this one.
• 17:28
  > Brent>Kick me in the head.
• 17:29
  > Bob>That's his brain wake the hamster up. Struggling with the thought of thought.
• 17:33
  > Brent>I mean, it's got a nice nose to it. I don't pick up the rum as much on the nose as I do on the palate, but m on the palate, I get that molasses, that blackstrap molasses jumps up to the front for me. It's that bad.
• 17:50
  > Justin>I think that's the rum.
• 17:52
  > Brent>That's 100% the rum.
• 17:54
  > Justin>You know, coming through.
• 17:55
  > Brent>There's a caramel there. I don't want to present this as it being a sweet whiskey. It's absolutely not.
• 18:02
  > Justin>Um, but you get all those, but you get those sweet flavors to it. It's just.
• 18:05
  > Brent>Yeah. Just not the sugary.
• 18:07
  > Justin>Yeah.
• 18:07
  > Brent>It's not, it's not sticky.
• 18:09
  > Justin>Yeah. Because you get those tropical fruits and the nutmeg that kind of tones.
• 18:12
  > Brent>The nutmeg is huge. Yeah. The nutmeg on the back palate is there. And then once, once you swallow that, there's sort of a dry oak that comes out on the mid palate on the finish.
• 18:25
  > Justin>M. Mhm.
• 18:30
  > Brent>On the finish, there's definitely like a, like you said, vanilla wafer. There's like a vanilla cookie. Yeah. This one's, this one's interesting.
• 18:41
  > Brent>I mean, usually rum finishes go more toward the sweet. This is, I don't know what kind of rum it was.
• 18:49
  > Justin>I mean, 99% corn. You think you're just thinking corn whiskey. Yeah. And it's not a corn whiskey after it's been finished in that rum barrel. It's not like any corn whiskey I've ever had.
• 19:03
  > Brent>Well, corn whiskey too. I mean, when they do corn whiskey, it's either aged in an uncharred barrel or it's aged in a used barrel.
• 19:11
  > Justin>Right.
• 19:11
  > Brent>So you can, you know, this is a bourbon.
• 19:13
  > Justin>Right.
• 19:14
  > Brent>You can have, you can have 99% corn. Either way.
• 19:16
  > Brent>It just, it's how you treat it after the fact. So it's uh. Yeah, this one's interesting. I, I would take a leap and say maybe it was a Jamaican rum because I'm definitely getting the molasses out more.
• 19:30
  > Justin>And those tropical fruits. Yeah.
• 19:34
  > Brent>But I don't know. I didn't. There's no information on their website as to what type of rum it was.
• 19:38
  > Brent>But yeah, that one was, that one was interesting.
• 19:41
  > Brent>I enjoyed that one. So we're going to be giving the, uh, Hugh Hamer straight bourbon fish finished in rum barrels. Uh, well deserved. Three sips.
• 19:50
  > Bob>Interesting.
• 19:53
  > Brent>So that's going to take us to our next one. We're going to have Brent do that one.
• 19:59
  > Justin>Thanks, Bob. This is the Oldhamer Cast Strength straight bourbon. Batch 32 is 59.1% ABV 118.2 proof. Again, 99% corn, 1% malted barley, distilled at the Ross and Stuff Squibb distillery MGP in Indiana. This one is a little different. So this one I got, I got cream on the nose, I got creamed corn, some pepper, vanilla. It's nice.
• 20:25
  > Justin>Full mouthfeel on the palate, I got creamed corn, pepper vanilla. On the finish I got creamed corn, pepper vanilla. This one here, it pulled no punches. It was from the nose to the finish, nothing changed. Everything was kind of like the same. And that's not a bad thing. It doesn't give you any kind of false pretense of what you're going to have, you know, like, oh, I have this on the nose and I have this on the palate and I got this on the fin. This one is the same all the way throughout for me. Um, and I very much enjoyed it like that.
• 20:59
  > Brent>It's an honest whiskey.
• 21:00
  > Justin>Right? Right. There's no, uh, there's no pulling any punches of something different coming out of it.
• 21:07
  > Brent>Yeah, I mean it's, you know, that. And um, how many whiskeys do we have where the nose and the palate are completely opposite? And again, we've had some earlier. It's not a good thing, it's not a bad thing. It's just how it works and it. I, I wish I could explain how that happens. Um, you know, what the chemistry is there. But you know, a lot of times you'll get, A lot of times you'll get not completely different, but you'll, you'll get some of the same, but some different between those and palate. You're right. This one is 100% straightforward. There's brown sugar, the corn is there. I get some toffee, I get some vanilla. Uh, I get the same thing on the nose, on the finish.
• 21:47
  > Brent>About the same.
• 21:49
  > Justin>Mhm.
• 21:53
  > Brent>It's got a nice mouthfeel to it. It's got a good viscosity.
• 21:56
  > Justin>Yeah. It's got a nice full mouthfeel to it, you know, so I mean it's.
• 22:01
  > Brent>It goes all the way around it. Yeah, it coats and.
• 22:03
  > Brent>And this hasn't been finished or anything. And the one thing that caught me is, is usually, you know, you get that dill with mgp. You know, it's just every distillery has sort of their signature taste, you know, like the peanuts and Dickel has the, has that Flintstone vitamin, everybody has their sort of thing but I think with this 99% corn mash bill, it's sort of taking that out. I get a little bit of an herbalness in the palate, you know, at the very back of the palate in the finish. But I'm not picking up the dill at all unless I'm just missing it.
• 22:38
  > Justin>There's no dill. I think, I think if it was a rye.
• 22:41
  > Justin>If there was a rye mash bill you have the dill, you know, but there's not, not in this one.
• 22:45
  > Brent>Yeah, the dill is strong in their rye, 100% and but I mean you usually get a little bit of it in the bourbon. But this one, you know, think maybe, maybe it's the absence of the rye. I don't know.
• 22:58
  > Brent>It's uh, but well done, you know, well done. And I don't know the exact price but I know the estimated prices on these and you know, not expensive. So you know, a good honest whiskey at a fairly reasonable price. So what you think, Justin?
• 23:14
  > Bob>The nose was light, uh, the palate was woody and I got some the center of cinnamon red hots, you know, once you've had them in your mouth for a while and it's got that kind of like more neutral flavor. And the finish for me was very mid palate and it was fine. It'll, it'll get you there.
• 23:35
  > Brent>M yeah. And at 59.1% ABV it'll get you there a little bit quicker than average. So. Yahoo. So we're going to be giving the old Hamer cast strength straight bourbon batch number 32.3sips.
• 23:52
  > Brent>Alright, well that takes us to our last one of the day. So this is West Fork Whiskey Company weeded, bottled and bond bourbon. 50% ABV, 100 proof, 4 years old. It's 73% corn, 17% wheat and 10% rye.
• 24:09
  > Brent>So this, this is their main line at West Fork. The Oldhamer is their other line. And on the nose, on the palate, nice light copper on the nose. White pepper, definitely that white pepper burn in the tip of the nose. There's some vanilla, a little bit of honey, a little bit of white flowers. And on the palate, let's take a taste. M On the palate there's definitely uh, some strong dry oak on the front on this but I get cinnamon, baking spice.
• 24:57
  > Brent>And the one thing that leaps out of me is um, cedar, like, like, like your grandmother's cedar chest.
• 25:03
  > Justin>There's definitely a cedar that comes in. Yeah, I was, I was Looking at a fresh wood, you know, and that cedar is oak and cedar. I guess you get a little bit of both in there. Yeah.
• 25:15
  > Brent>And then, um, on the finish, there's. There's a drop in the palate once you swallow it, but what remains stays with you for a while.
• 25:28
  > Justin>So it's that spiciness. It's confusing.
• 25:32
  > Brent>The spice stays.
• 25:33
  > Justin>Right. All the other flavors kind of dropped off, and you just kind of get that. That spiciness to it.
• 25:38
  > Brent>That's what stays. You're dead on. It's exactly it. Yeah. Yeah. This is interesting. What'd you think, Brett?
• 25:47
  > Justin>Yeah. So on the nose, I got baked bread, nutmeg, of course, honey. The floral it was, you know. And then on the palate that you. What you said, cinnamon, the baking spice, fresh oak. And I got a lick of vanilla cream. I got, like, this vanilla cream on it. That very, very pleasant, uh, you know, just like a smooth creaminess in your mouth kind of thing, you know? And what you said about that. That finish, it just. It just disappears.
• 26:16
  > Justin>And then there's that spice that kind of, like, lingers on.
• 26:20
  > Brent>It's like about 3/4 of it drops, and. But that last quarter just.
• 26:24
  > Justin>Just kind of loses.
• 26:26
  > Bob>Right.
• 26:26
  > Justin>But it's not a strong.
• 26:28
  > Brent>Usually a finish will drop and there's nothing, or you'll get a finish and it'll. The whole thing will go for a period of time. It's like the top two thirds of it drops, but then the bottom just.
• 26:39
  > Justin>Yeah. Is it a lingering.
• 26:40
  > Brent>On my tongue.
• 26:41
  > Justin>Is it a lingering finish? Yes. Yes, yes. But is it a full lingering finish?
• 26:47
  > Brent>No, it's. Yeah. I'm confused. Yeah, I'm definitely.
• 26:50
  > Justin>I think it's because of the spiciness that it keeps going like that.
• 26:54
  > Brent>Yeah.
• 26:54
  > Justin>You know, Justin, it's really cool when.
• 26:57
  > Bob>You'Ve been drinking whiskey for a while and it does something different than other whiskeys have done. I got. The nose was, like, woody, heavy oak.
• 27:06
  > Bob>The palette was very light, and the finish did what you guys said, which just interesting. Would I drink it every day? No. Am I unhappy? Uh, I'm drinking it now. No, I'm happy I'm drinking it now.
• 27:19
  > Justin>I could drink this every day. This is. This is an everyday sipper, and I think for the. I don't know what the price is, but I believe on the price point, this is a nice everyday sipper. And I think it could be used in the cocktails and for, you know, just for your. Every day. I don't find anything. I don't find any. Any, like, really any kind of faults with this? You know, in their, their whole lineup, the, their, their bourbon that they had, the, the straight bourbon, the rum finished bourbon, you know, everything kind of, everything kind of falls. Every one of them is completely different. They're all different from themselves. They're all in their, their own entity and they're all enjoyable.
• 28:00
  > Bob>I'm probably going to take this to this new bourbon smoker I got at home. Just see what happens when I smoke it up.
• 28:06
  > Brent>Well, we don't normally discuss price, but I will tell you that Westfork, uh, on their website, if you want to order it from them, it's 34.99.
• 28:15
  > Justin>Oh my God. Yeah. How can you not have it as an all day sipper like that?
• 28:19
  > Brent>That's. Yeah.
• 28:19
  > Justin>For that price.
• 28:21
  > Brent>Well, I mean that was, that was present in all their marketing material, you know, that they were trying to do whiskey that was, you know, affordable. And you know, with that one. Yeah.
• 28:31
  > Justin>What happens a lot of times is that, is that people source their whiskey from the different places and automatically it just jacks the price up for.
• 28:40
  > Brent>Yeah.
• 28:41
  > Justin>You know, so, uh, it's hard being.
• 28:43
  > Brent>A small producer, especially if you're sourcing because you've got to pay, you know, they.
• 28:47
  > Brent>Somebody made that base spirit and they've got to make a profit and they got taxed. Yeah. And then you turn around and then you, you're buying bottles, you're buying corks, you're buying labels. You're not buying them in quantity like, you know, the big guys are. So you're paying more.
• 29:01
  > Brent>So. Yeah, I mean, and that's fine. It's same thing with beer, same thing with small wineries. I mean, sometimes you got to pay a little more for the small guys. And I'm totally cool with that. It doesn't bother me a bit.
• 29:12
  > Justin>But as, uh, long as it's a quality product.
• 29:14
  > Brent>But for 35 bucks, right. You know, hell, that, that, that's pretty good deal. So I, I think they're, you know, I think they're doing a pretty good job. I mean all three of these were pretty, pretty good. So.
• 29:29
  > Justin>M. Yeah.
• 29:31
  > Brent>So we're going to be giving the West Fork Whiskey Co. Weeded bottled and Bond bourbon, uh, well deserved. Three sips.
• 29:39
  > Bob>Interesting.
• 29:41
  > Brent>Yeah. So, you know, definitely fine. You know, five. Five easily drinkable whiskeys. You know, pretty good day in the basement, I'd say. Oh yeah.
• 29:52
  > Justin>I would say it's a great day in the basement. You know, it's, uh, so, you know, true story. They, you know, one of the things they do when they come around is they. Is. They tell you some of the stories of what they've had, of what. Of what's going on and stuff, you know, and so that's kind of a neat. If you have a chance to, you know, to go and see them at a presentation or go and see them at, you know, at a bar where they're doing her tasting, I would definitely take advantage of that. I know they're.
• 30:17
  > Brent>They don't call them ambassadors. They call them storytellers.
• 30:19
  > Justin>Storyteller.
• 30:20
  > Brent>Which is kind of cool.
• 30:21
  > Justin>Yeah. Which is very cool. So.
• 30:24
  > Brent>But, yeah, good whiskeys all around, so not a bad day, so. Well, that's all the time we have for today. Uh, I want to thank everybody for showing up. Thank you.
• 30:33
  > Justin>Brent and I did show up, so you're welcome.
• 30:38
  > Brent>Well, there was liquor involved. It's like. It's like leaving out, you know, food for the bears.
• 30:46
  > Brent>You know, I mean, I just throw something out in the backyard, and he shows up, so. And thank you, Justin.
• 30:51
  > Bob>Thank you. I forgot your, uh, whiskey.
• 30:54
  > Justin>Um, what do you call it?
• 30:56
  > Bob>Present. Presentate. Oh, what's that trophy you get just for showing up?
• 31:02
  > Brent>Participation.
• 31:03
  > Bob>Participation.
• 31:03
  > Brent>Trophy. Yeah.
• 31:04
  > Bob>Yeah, I forgot to bring it.
• 31:06
  > Brent>He's saying it like he doesn't have a room full of them. Your mom has a garage full of them. M. For years.
• 31:11
  > Bob>The only thing I've ever accomplished, sir.
• 31:13
  > Brent>Yes, exactly.
• 31:18
  > Justin>Next time. Next time, we'll have one for harm when he shows up.
• 31:22
  > Brent>Uh, he doesn't participate. He doesn't get one.
• 31:24
  > Brent>But he shows up over Sip, suds, and smokes. This is made by Bob. Thanks for joining us.
• 31:33
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• 31:42
  > Brent>Give it a little tappy.
• 31:43
  > Bob>Tap, tap, taparoo.
• 31:45
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• 32:10
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• 32:44
  > 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.
• 32:53
  > Announcer>From the dude in the basement studios. Your host, the good old boys will see you all next time.