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Yep, that's Barrell with 2 L's · Sips, Suds, & Smokes

• 0:00
  > Announcer>On the next episode of sips, suds and smokes.
• 0:04
  > Brent>Here are the whiskies that we're going to be discussing today. From barrel bourbon, we have the barrel bourbon Armagnac cast finish, we have the barrel bourbon red Label Series 12 year finished in toasted American casks. The barrel bourbon red Label Series 12 year finished in French oak casks.
• 0:22
  > Brent>Jack Daniels single barrel special release.
• 0:25
  > Brent>Tanyard Hill rye baker's single barrel high rye bourbon 7 year and the Baker's 13 year single barrel 2025 release. So not a bad, not a bad
• 0:38
  > Justin>kind of bad lineup.
• 0:39
  > Brent>Yeah, yeah. You're not drinking malart so you just be happy.
• 0:42
  > Bob>That's right.
• 0:44
  > Harm>Uh, where's the sound effect? I. I believe we need some woohoos.
• 0:49
  > Brent>Oh, you want to woo.
• 0:50
  > Harm>Okay, I need a woo.
• 0:53
  > Announcer>We'll be right back after this break. 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. And now it's sippin time, foreign.
• 2:00
  > Brent>Time again. Welcome to this sips episode where everything good in life is worth discussing.
• 2:05
  > Brent>Joining me today is made man Brett.
• 2:09
  > Justin>It's pleasure to be here. Nice you would invite me.
• 2:13
  > Brent>You're always invited whenever we're doing a show, you know that. I mean, not so much the other guys, but you're always invited. You know, he even wore pants today. Look at him.
• 2:23
  > Harm>That's crazy. I'm the one who wore shorts today.
• 2:25
  > Justin>I did not.
• 2:26
  > Brent>They, uh, won't stay on. Yeah, but he started with him. Hey, good old boy Hart.
• 2:32
  > Harm>Thanks for having me, Bob. This is a great day to be in the basement.
• 2:34
  > Brent>And good old boy Justin, it is
• 2:36
  > Bob>always a pleasure to be here. Especially today.
• 2:40
  > Brent>Yeah, it doesn't stink today. So our segments are all about wine, distilled spirits, tea, coffee, whiskey, anything else that you can sip. And here are the whiskeys that we're going to be discussing today. From barrel bourbon, we have the barrel bourbon Armagnac cast finish, we have the barrel bourbon red Label Series 12 year finished in toasted American casks. The barrel bourbon red Label Series 12 year finished in French oat casks, Jack Daniels single barrel special release, Tanyard Hill rye baker's single barrel high rye bourbon 7 year and the Baker's 13 year single barrel 2025 release. So not a bad, not a bad
• 3:23
  > Harm>kind of bad lineup.
• 3:23
  > Brent>Um, yeah, yeah, you're not drinking malort, so you just be happy.
• 3:27
  > Bob>That's right.
• 3:32
  > Brent>Let's have, uh, Justin, tell us pick a pick, uh, one of our SIPs ratings out of. We do these on a rating of one to five. So give us one of them.
• 3:40
  > Bob>All right, I'm gonna do two sips. Nice. Uh, but what else do you have?
• 3:48
  > Brent>Well, isn't that nice? Lean into that microphone, boy.
• 3:54
  > Harm>That's the only time you're gonna hear that rating today.
• 3:56
  > Justin>Yeah, yeah, I don't think you're gonna
• 3:58
  > Brent>hear that much today. So, uh, let's have Brent tell us about a little bit about Barrel Bourbon and our, uh, first whiskey.
• 4:05
  > Justin>Thanks, Bob. So Barrel Craft Spirits, the producer of Barrel bourbon, was founded in 2013 by Joe and Janet Beatrice. Joe's involvement in the spirit industry goes back to 1980s, when his blue Dingle Digital was busy creating digital presence for various brands in the spirits industry. But that all changed in 2012 after a trip to a local distillery when he got the bug to get into the whiskey business on the production side. Built on the Scottish model of an independent bottler and blender, they began sourcing quality whiskeys and rums from various sources and blending them to try to make an end product that is better than the sum of its parts. So they wanted to take some.
• 4:47
  > Harm>Well, you know, that's just, uh, your opinion, man.
• 4:51
  > Justin>Yeah, I mean, I think sometimes they succeed.
• 4:55
  > Brent>I think they succeed.
• 4:56
  > Harm>Some of it called synergy, folks.
• 4:58
  > Justin>Yeah.
• 4:58
  > Brent>Oh, that's a big word.
• 4:59
  > Justin>Oh, too big a word for me.
• 5:01
  > Brent>Yeah, we need to look that one up.
• 5:02
  > Justin>So these, uh, this first one we have is barrel, uh, bourbon, Armagnac, cast finish. It's 56.5 ABV or 113 proof for those mathematicians. It's a blend of 10 year Kentucky bourbon, 7, 8, 11 and 12 year Indiana bourbon, and 9, 13, 14 and 15 year Tennessee bourbon derived mash bill corn, 78% rye, 18% malted barley, 4%, 9 bourbons. I mean, I just can't. It's just hard to fathom trying to, you know, using nine bourbons to make a product.
• 5:41
  > Brent>But isn't happy hour anytime? Yeah, I mean, I don't know what,
• 5:45
  > Justin>you know, what nine about.
• 5:46
  > Harm>You know, the Scottish blenders famously use anywhere from three or from actually two to 30 or 40 whiskeys in a blend.
• 5:55
  > Bob>So Johnny Walker's got 30.
• 5:57
  > Brent>Yeah.
• 5:57
  > Harm>Ah, well, it depends on which one. Yeah.
• 6:00
  > Justin>So on the nose of this I get a sweetness of fruit, uh, kind of like a mango pineapple.
• 6:07
  > Harm>What? What's a mango pineapple?
• 6:09
  > Justin>What do you mean a mango pineapple? It's like a pineapple that's shaped like a Mango. It's got a nut inside. It's like. It got a nut inside. What do you mean? Get, uh, some, um. Get some bread notes, a little bit of flat cola.
• 6:21
  > Harm>Yeah, there's a nut inside. All right.
• 6:23
  > Brent>Yeah, yeah. He's sitting to your right. Yeah,
• 6:29
  > Justin>so.
• 6:29
  > Brent>Or your left.
• 6:30
  > Justin>So on the palate, it's, uh. You know, this is.
• 6:34
  > Justin>Feels like it's like a thick coating in your mouth. It's not, you know, while it's. While it's thin, it just kind of sticks there. Kind of like a. Like a sugary stickiness to it, and then it hits you with that sweetness like chocolate orange. You definitely get some nuttiness because there is a nut in there. And, uh, some cloves, some black tea. Uh, the finish just. It's a nice.
• 6:57
  > Justin>Nice little finish. But these Armagnacs are nice.
• 7:01
  > Justin>This one's a nice one. But the ones at Harm's, uh, store, I think is a little bit better than this.
• 7:05
  > Justin>Much better than this, actually.
• 7:06
  > Harm>Mine is, um, an American whiskey, not a bourbon.
• 7:10
  > Harm>Uh, and it's much lighter. And you can see that they're not using these heavily oaked bourbons. I feel like the Armagnac shines in mind, whereas I thought the Armagnac was buried here. I mean, there is. There is a, um, floral component that should be heavier in an Armagnac cask. Uh, I feel like the floral components buried here. But what we get is the spice, which is, you know, you get from the French oak barrels and the. And the Armagnac as well. Um, did you. You. Justin, you said you detected the Armagnac here when we were talking off the air. What happened?
• 7:43
  > Bob>Mid palate.
• 7:44
  > Harm>It's there a mid palate for you?
• 7:46
  > Brent>Yeah, I'm good.
• 7:47
  > Harm>So what you could. So tell me what. What do you think on your nose?
• 7:50
  > Bob>On my nose? It's walking into a bulk candy store with a guy smoking a menthol cools. And, uh, you hang out with the wrong people. In a good way.
• 8:00
  > Bob>Yeah, they hate when you smoke in the bulk candy store. And the palette, it was, like, sweet. Like, um, a very famous brand of pancake, uh, syrup that I don't remember the new name for. And the old name got canceled.
• 8:16
  > Harm>Aunt Jemima.
• 8:18
  > Bob>That was the old.
• 8:18
  > Harm>That got canceled.
• 8:19
  > Bob>Got canceled.
• 8:19
  > Announcer>Yeah.
• 8:20
  > Bob>It's a new.
• 8:20
  > Harm>I don't keep up with that stuff.
• 8:21
  > Bob>I don't know what they call it now.
• 8:23
  > Brent>Something Mills, I think.
• 8:25
  > Bob>Oh, yeah. And, um, I get some cigar box in there.
• 8:31
  > Bob>I do get some Kenya espresso, and on the finish Smoking, um, cloves in the bathtub. It's kind of beautiful, the finish, My favorite part.
• 8:45
  > Harm>In the bathtub specifically.
• 8:47
  > Bob>Yeah, because that's where I smoke. Cloves in the bathtub.
• 8:51
  > Brent>Boy, there's an image you're not getting
• 8:52
  > Justin>out of your head.
• 8:54
  > Harm>It's too much information there for me. I mean, I thought, uh, it had a hint of fruit at the beginning, but that didn't, it didn't go into floral notes like you expect from, uh, from a, uh, Armagnac. The nose was kind of spicy. It didn't even remind me of a bourbon so much as a rye on the nose. Uh, a lot of dried fruit then. And um, it's just too sweet on the palate for me. I mean, it's confusing, but for some reason I like it.
• 9:30
  > Harm>It's like, uh, bdsm. You gotta try it once or at least twice.
• 9:36
  > Bob>Say anything worth trying is worth trying twice.
• 9:39
  > Brent>Right. He has a safe word and that disturbs me.
• 9:43
  > Harm>Yeah, you gotta have a safe word. And um, I don't know if I've got a lot of black tea coming out of this. On the nose you said Kenya coffee. I'll give you that too. But, uh, orange and hazelnut. But on the palette, it's, it's, it's just so sweet. Bob, what do you think?
• 10:03
  > Brent>I think it's delicious. Um, I definitely get the, I get the Armanac. Like he said, middle palate.
• 10:09
  > Brent>Um, I'm getting sort of a raisin sultana mix there. I get some dried fruits. I, I, I do get that pumpernickel. We were talking about it on the
• 10:16
  > Harm>nose, but that's the rye on the, that tastes like rye to me.
• 10:20
  > Brent>Yeah, it's definitely sweet. Um, there's a bit of orange peel, bit of hazelnut, definitely some black walnut. I really like this one.
• 10:29
  > Harm>And I can get talked into this thing about the, uh, mid palate. I think you're right that the fruit on the mid palate is where the Armagnac lives.
• 10:36
  > Brent>Well, we're going to be giving the Barrel Bourbon Armagnac cask finish, a well deserved four sips.
• 10:44
  > Harm>That's classified.
• 10:49
  > Brent>And we'll be back to talk about the next one.
• 10:52
  > Harm>It was already commercial.
• 10:53
  > Brent>Mm, mhm. Hey. And we're back. We just finished talking about the Barrel Bourbon army Niac cask finish. Gave that a well deserved four sips.
• 11:05
  > Brent>That's going to take us to our next one. We're going to have Harm tell us about that one.
• 11:08
  > Harm>Thanks, Bob. Our next, uh, whiskey today is the Barrel Bourbon red label series, 12 year old, finished in toasted American oak casks. 56.7% ABV, 113.4 proof. As I said, it's 12 years old. It's a blend of whiskeys distilled in Kentucky, Indiana and Tennessee. They do not give us a proper breakdown like they did with the, uh, Armagnac cask. Uh, it's finished in toasted American oak barrels. The color is a beautiful tawny brown with a little bit of orange to it. Uh, the nose, I could have swear they used amber Ana cask. There's so much cinnamon here, it's over the top.
• 11:48
  > Harm>Cinnamon. There's chocolate, there's maple syrup.
• 11:52
  > Harm>There's a hint of baking spice and licorice. Um, I mean, it's. It's really interesting nose. I like this a lot. And it's. It. There's some fruit coming out, and I'm not quite sure what it is. Um, I mean, like jam, cherry jam. Uh, on the palate, It's got a beautiful mouthfeel at 56%, uh, plus ABV, um, it just coats your palate. Big and oaky notes, um, of black tea and tobacco. Um, it's not as syrupy as the previous one. Um, but it's still sweet, I think. Feel like, uh, barrel bourbon has gone towards the sweeter style lately. Um, that chocolate comes back and on the finish, um, you still get. You still get those oaky notes. Um, there's a little bit of, um, cocoa powder and mint, but not much. Um, I really enjoy this one. I feel like this is more a classic bourbon than that Armaniac cask one. Then it's, um, it's not as confusing to me. Um, Brent, what did you think?
• 13:14
  > Justin>Well, when I hear of a Toasted Oaks, I'm usually.
• 13:17
  > Justin>Usually you get that, like, that light, like a refreshing, you know. No, you know, refreshing palate to it. You know, it's just. You get all the notes there.
• 13:27
  > Harm>With toasted oak, I expect vanilla and coconut more. I get them here at all.
• 13:30
  > Bob>Right.
• 13:30
  > Harm>I got cinnamon like it was an ambarano.
• 13:32
  > Justin>Right?
• 13:33
  > Brent>Oh, for sure.
• 13:34
  > Justin>That cinnamon note comes through.
• 13:35
  > Harm>It's still. It still tasted like a really good, good bourbon. It wasn't like. It wasn't like, um, like, you know, it didn't throw me off too much.
• 13:43
  > Harm>Yeah.
• 13:44
  > Justin>On the palate, I got. I got a lot of those baking spices. The ginger, of course, that cinnamon is.
• 13:50
  > Justin>And that sweetness, you know, that's why m. I know, but. But that's why I. That's not in any toasted Toasted, uh, bourbons or whiskeys that I've had.
• 14:00
  > Harm>I mean, I, if you told me this was French oak, I could say that's where the cinnamon is coming from. But this is toasted American, right?
• 14:08
  > Brent>Well, it doesn't have to come from yolk. I mean, the whiskey itself could have been a cinnamon bomb, so, you know,
• 14:15
  > Harm>the yeast can do that too. Justin, what do you think?
• 14:20
  > Bob>If Swisher Sweets made a cigar blended bourbon, this would be it. The nose.
• 14:28
  > Harm>You are a broken man. I haven't had a Swisher Sweets since I guess senior year in high school.
• 14:33
  > Harm>It's like 40 years ago. Dude, you remember what Swisher Sweets smell like?
• 14:37
  > Bob>Yeah, I remember the smells and tastes of childhood. The rest I've blacked out.
• 14:41
  > Brent>Yeah, but yeah, if you knew his childhood, you'd know why. So yeah,
• 14:47
  > Harm>it's, it's definitely remember it.
• 14:49
  > Bob>And coughing like crazy on the bridge.
• 14:51
  > Harm>Into the trauma, guys. Just lean into the trauma.
• 14:54
  > Bob>No, that was a good moment. They were delicious.
• 14:57
  > Bob>That's what started me on the cigar journey.
• 15:00
  > Harm>Swisher Sweets. Yeah.
• 15:01
  > Brent>Yeah, I think this is delicious. I mean, again, yeah, it's, it's a cinnamon bomb up front. But you know, on the palate, there's so much more to it than that. Uh, mhm. There's black tea, there's some tobacco in there, there's a little bit of ginger in there.
• 15:21
  > Harm>Yeah, I didn't say ginger, but you're right.
• 15:23
  > Brent>When there's my.
• 15:24
  > Harm>You guys are right.
• 15:26
  > Brent>There's a blanket of cinnamon, but you know, all the other stuff comes out. You know, it's, it's, it's a, it's this one I really like. This is a really good one. So if everybody's.
• 15:38
  > Harm>I feel it's much more balanced than the Armagnac cask.
• 15:40
  > Brent>Different, you know, definitely different. Well, we're going to be rating the Barrel Bourbon red Label Series 12 year. Finished in toasted American casks. Forceps.
• 15:51
  > Harm>That's classified.
• 15:53
  > Brent>All right, Justin, tell us about our next one.
• 15:55
  > Bob>So next we're going to talk about Barrel Bourbon red Label Series 12 years. Finished in French oak casks. It's a healthy 54.25 alcohol by volume or 108.5 proof. And I did not do the math. 12 years old, blend of whiskey is distilled in Kentucky, Indiana, Tennessee and Wyoming. Finished in French oak barrels. The nose on this one, it is, reminds me of like those kerosene lamps when I was a kid.
• 16:32
  > Bob>Um, it's got a subtle oak influence to it and actually, uh, Kind of smells like tea cakes. We just got back from Scotland and the smell of those. So I guess like a chocolate kind of smell on the palate, It's, um, really well balanced.
• 16:59
  > Bob>There's spices, there's a level of sweetness to it and a great finish. It's like mid palate oak for at least 20, 30 seconds. So this isn't one you want to go grab your diet Coke and hit it right after. Let it, let it play out.
• 17:15
  > Brent>M. I'm with you. I enjoyed. I really enjoyed this one as well. Um, I got some pears on the nose.
• 17:23
  > Brent>There's some pastry notes, cinnamon. There's definitely a nuttiness to it. Um, some hazelnuts.
• 17:31
  > Announcer>Um.
• 17:31
  > Harm>Yes, exactly. You hit it right on the head there.
• 17:34
  > Brent>Yeah. And, um, then on the palate, baking spice, the clove comes out. Peppercorn. There's a little bit of sandalwood. And on the back palate on the finish, I'm getting a little bit of a cigar box cedar note. This one, this one's. I'm digging this one. This one's really nice.
• 17:54
  > Harm>This was my favorite of those. The expressions you've had today.
• 17:58
  > Justin>Easily, yes, easily, it's a favorite. But this, this is loaded with baking spices on the palate.
• 18:04
  > Justin>You know, you just, it's hard to determine them all, but they're just loaded with the, with those spices.
• 18:09
  > Harm>I feel like, uh, for me, the baking spices came out more in the finish. On the palate, I got more the. What Bob was saying, the hazelnut, uh, it's got a chocolate to it. It's got a nice. It's like, uh, it's not quite as sweet, uh, as like one of those kinder bueno bars or whatever. But you got that hazelnut coming out. And I didn't get the pear earlier, but now with air Bob, I'm getting
• 18:33
  > Brent>the pearl just on the tip of the nose. Just a little bit. It's a little bit of fruit.
• 18:37
  > Harm>I didn't put any water in any of these. I'm gonna try a little bit of water in this.
• 18:40
  > Bob>Kind of a scotch nose to it. A little bit. Even though there's no scotch in there.
• 18:44
  > Justin>And the pouch, you can also get a little bit of a, like a dry.
• 18:47
  > Harm>Yeah, no, I can see what you're saying, because the dried fruits you get in a sherried scotch.
• 18:52
  > Harm>But, uh, it's not sherried. This is, uh, the water really makes this sing. Now I get the pear. Now m.
• 18:59
  > Harm>I get the pearl. Now I get some dried fruit. Uh, the hazelnuts uh, not there on the nose as much as on the palate. Yeah, yeah. Not a lot of water, but just try just a drop.
• 19:16
  > Brent>Well, like we always preach. Add some water.
• 19:19
  > Brent>Always add water. Well, we're going to be giving the uh, Barrel Bourbon red Label Series 12 year finished in French oak casks. Also a well deserved four sips. Classified. And I'm with you guys. Out of the three I think that one, that one was definitely my favorite. The French oak.
• 19:38
  > Justin>They were always sweet though. That's the whole thing.
• 19:41
  > Harm>I feel this was the least sweet and the most balanced.
• 19:43
  > Justin>Yes.
• 19:43
  > Bob>Right.
• 19:48
  > Brent>Hey, and we're back. We just finished talking about the Barrel Bourbon red Label Series 12 year finished in French oak casks. Gave that a real well deserved four sips. So that's going to take us away from Barrel Bourbon into another manufacturer of spirits. Jack Daniels. So this is.
• 20:06
  > Harm>You may have heard of them.
• 20:07
  > Brent>Yeah, you might have heard of them. It's a little, little place. Um, this is the Jack Daniels single barrel special release Tanyard Hill rye.
• 20:16
  > Harm>Uh, where's the sound effect? I. I believe we need some woohoos.
• 20:20
  > Brent>Oh, you want a woo?
• 20:21
  > Harm>Okay, I need a woo. Yeah. That work for you? Yeah, more than that, you worthless scumbag.
• 20:30
  > Brent>There you go. So, all right. So the Jack Daniels single barrel special release Tenure Hill rise.
• 20:38
  > Brent>This is 72.95% ABV 145.9 proof.
• 20:45
  > Harm>So that would make it hazardous materials.
• 20:47
  > Brent>Oh, it's definitely, uh, non age statement. Uh, 70%. Right. 2% corn and 12% malted barley. The special release Tanyard Hill is a barrel proof Tennessee rye whiskey matured in one of the oldest barrel houses at the Jack Daniel distillery.
• 21:03
  > Brent>Tanyard Hill, located next to Coy Hill at uh, the Jack Daniel stories. Home to four barrel houses built in the early 1960s. This Tennessee Rye whiskey entered a new handmade American white oak barrel in November of 2015. And it matured in barrel house number one at top, tanyard Hill. Um, the color on this is magnificent.
• 21:28
  > Harm>So Bob, you need to talk about. You were there for the release party of Tenure Hill.
• 21:32
  > Brent>Yeah, that was, that was, that was a very special event.
• 21:36
  > Harm>And, and for that you missed my uh, Four Roses barrel pick.
• 21:40
  > Brent>Oh yeah. It was worth it. It was 100.
• 21:42
  > Harm>I don't hate you. Now, now you understand. Now I understand.
• 21:46
  > Brent>Yeah.
• 21:46
  > Harm>But that was the only day I could get my Four Roses pick that this year.
• 21:49
  > Brent>Yeah, we were, we were having a good time at that event, I assure you. But the color on this, it's a beautiful, It's. Oh it's got such a orangey red tinge to it. It's the darkest one we have here today. On the nose, stewed plums. A little bit of treacle, a little bit of oak.
• 22:12
  > Harm>Not more than a little bit of oak.
• 22:14
  > Announcer>Oh.
• 22:14
  > Brent>Uh, and on the palate lot, a lot of oak.
• 22:18
  > Harm>I got a tropical fruit note. Now it's. Now it's all plums, though.
• 22:22
  > Brent>On the palate, there's dark chocolate, there's baking spice. It's got huge tannins, but not overly drying. Just the kind that grip you and hold you and rock you to sleep. The oak is there.
• 22:34
  > Brent>It's huge. There's coffee, there's mocha notes. On the pow. On the finish, get a little bit of, like, sweet pipe tobacco, and it just goes on and on.
• 22:45
  > Harm>As soon as it hits your tongue, it starts to evaporate. Hits the top of your roof of your mouth.
• 22:49
  > Justin>Well, uh, it takes your breath away. That's why.
• 22:51
  > Harm>Yeah, that's because it's. The alcohol is really high, and nobody's put water in it. Not one of us.
• 22:55
  > Justin>I put water in it.
• 22:56
  > Harm>You did?
• 22:56
  > Justin>Yeah, I put water in.
• 22:57
  > Brent>I waved the water bottle above it.
• 23:00
  > Harm>I'm neat. You know what? I'm gonna put water in it. What the heck? 145, right?
• 23:06
  > Justin>What if I put a little bit of water and it's gonna go down to, what, 143?
• 23:10
  > Brent>Yeah.
• 23:11
  > Harm>No, I'm trying to get down below 140. I want to get it. I want to be afraid to put
• 23:16
  > Bob>water in this because I'm already really happy with it.
• 23:19
  > Brent>Yeah.
• 23:19
  > Bob>What are the odds I'm gonna be happier? I don't think I get happier.
• 23:24
  > Justin>I put water in. It's. It's absolutely delicious either way. So I feel like you can't go wrong either way with it.
• 23:31
  > Harm>I feel like I get red cherries and cinnamon the orange peel with adding water to it. I didn't get it without the water on the nose.
• 23:40
  > Justin>The cherries really pop m. You know, on the nose with the water added to it.
• 23:46
  > Harm>Yes. And. And I added just enough water so it didn't instantly evaporate as soon as it. My tongue. So now it's got this silky mouth feel.
• 23:54
  > Bob>I think if John.
• 23:54
  > Harm>Absolutely gorgeous. Silky? You want silky?
• 23:59
  > Bob>I think if John Shaft came out with the whiskey, this would be it. Can you dig it? I can.
• 24:06
  > Brent>You ain't talking about Shaft, are you?
• 24:07
  > Bob>Oh, I am talking about.
• 24:09
  > Brent>Shut your mouth.
• 24:10
  > Harm>He's a bad.
• 24:11
  > Brent>Bad. Shaft is a bad.
• 24:13
  > Harm>Yeah.
• 24:15
  > Bob>I get camphor, spice, oak, vanilla, and toffee on the nose.
• 24:21
  > Harm>I get no camphor, vanilla and spice and toffee. I would give you where you get
• 24:26
  > Bob>camphor from my nose.
• 24:29
  > Harm>And on that, everybody else got mint and you got killed.
• 24:32
  > Brent>His mommy rubs it on his chest before she lets him go out.
• 24:35
  > Harm>There's a little bit of water in there. You won't get the camper, I'm afraid.
• 24:38
  > Justin>He's afraid.
• 24:39
  > Bob>I'm afraid to put water in it. It's too good.
• 24:41
  > Brent>Yeah.
• 24:41
  > Justin>You guys could do another glass. You can pour some in another glass.
• 24:45
  > Bob>Oh, yeah. Okay. Yeah, yeah, yeah.
• 24:46
  > Justin>And then you can answer.
• 24:47
  > Harm>There's literally more in this sample bottle. So you could actually use this.
• 24:51
  > Bob>No, that's actually a great idea. I'm gonna. I'm gonna do with.
• 24:56
  > Harm>And without water side by side. That's not enough water to change anything. You are.
• 25:02
  > Justin>You basically waved the water bottle over it.
• 25:04
  > Bob>Okay, that's very nice. I still prefer.
• 25:07
  > Brent>I said the water bottle. What more do you want?
• 25:10
  > Bob>M. I put three drops in. There was like, 60 drops.
• 25:15
  > Bob>It was enough. But no, do it without water. That's my. My thoughts.
• 25:21
  > Brent>Well, we're going to be giving the Jack Daniels single barrel special release Tanyard Hill rye.
• 25:28
  > Brent>We're giving it five because we don't
• 25:30
  > Harm>have six
• 25:32
  > Brent>or 11 or 40. Jesus. God, that is so good. All right, Brent, tell us about our next whiskey.
• 25:40
  > Justin>Thanks, Bob. The next one's a, uh, Baker's single barrel high rye bourbon, 7 year, 53.5 ABV or 107 proof. Kind of a letdown after that, 140 something.
• 25:52
  > Harm>When we taste the whiskeys before this show, you don't stick. Start with the, uh, Tanyard Hill, you know.
• 25:57
  > Bob>Oh, I did.
• 26:00
  > Justin>Somebody did you start with the lower proof stuff now? So this is an expression that pays homage to Baker's trucking business.
• 26:08
  > Harm>Oh, my gosh.
• 26:09
  > Justin>Exactly. Where he delivered grains to the James B.
• 26:13
  > Justin>Beam distilling Company. During this time, he developed an appreciation for different grains and their influence on whiskey. This high rye recipe has two times the standard amount of rye in Baker's bourbon and is a, uh, continuation of our innovation journey celebrating Baker Beam and all that he did for our distillery. This liquid is distilled to 107 proof and barreled and aged for a minimum of seven years, allowing the bourbon to pull more caramel, dried fruit, and vanilla flavor from the barrel wood. This, it's. It's a typical bourbon color that penny. That copper penny. Dark copper penny color the.
• 26:54
  > Announcer>The.
• 26:54
  > Justin>The nose. I get a little bit of a dried, uh, fruit on the nose. Some vanilla. It's very, very typical of your. Of your.
• 27:09
  > Bob>Your.
• 27:10
  > Justin>Your bourbon on the palate. I get that. Uh, it's like a Christmas fruitcake that you left and you're eating it in July. You know, it dries out a little bit.
• 27:19
  > Bob>Did you do that? That's pretty cool.
• 27:22
  > Justin>I got so. And I got. Got. Of course, I got the vanilla, got the caramel, got a little bit of oak to it.
• 27:29
  > Brent>You're not supposed to eat fruitcake. You're supposed to wrap it and give it to somebody else next year.
• 27:32
  > Justin>Somebody else? No.
• 27:35
  > Brent>No one's ever eaten the fruit.
• 27:37
  > Harm>Well, that's why people would line up at this abbey where the, uh. Or this monastery where the.
• 27:44
  > Harm>Where the monks would make the fruitcake.
• 27:46
  > Brent>Yeah, it's good, huh?
• 27:47
  > Harm>Uh, that's. That's. People would line up for that.
• 27:49
  > Harm>I would eat that fruitcake. Yeah.
• 27:51
  > Justin>So.
• 27:51
  > Harm>But I'm also an old man at heart. I feel like I'm 90.
• 27:54
  > Brent>Well, you look like you're 90, so.
• 27:57
  > Justin>But it's. Overall, it's an. It's an enjoyable.
• 28:00
  > Justin>You're. You're not going to be disappointed with it. So it's nice. I like it.
• 28:04
  > Brent>What do you think, Jas?
• 28:06
  > Bob>So this spirit. I got, um, really interesting nose. Vanilla honey, oak on the palate. It was sweet. There was a metallic note to it, but it wasn't unpleasant. And there was oak and spice.
• 28:24
  > Bob>It's a really approachable barrel, I think. I assume this is a single barrel. Although. No, it doesn't say so. It's not a single barrel. So actually it's pretty good. I mean, if you want to start an evening with something to just warm your palate up, start with this.
• 28:43
  > Brent>Yeah, it's a solid expression. I mean, I got on the nose, it's caramel, a little bit of, like grape raisin kind of scent on the palate. Sweet brown sugar, pepper, spice, a little bit of maple in the back palate, you know, a very nice expression.
• 29:00
  > Harm>And neither. None of you guys are really bringing up the rye notes. I really. Well, I get a little bit of pumpernickel and orange peel and clove. I'm really enjoying this because, um, it. With air, the rye notes come out.
• 29:14
  > Brent>Yeah, yeah. Once it's. Yeah, no, you get the rye once it sits in the glass.
• 29:20
  > Harm>And if you're a Basil Hayden fan, I suggest you go to baker's, because Basil Hayden's bottle at 80 proof, this is too weak. Generally the same mash bill. Not the high rye version, obviously, but, um, you know, it's it's at 107. It's more flavor.
• 29:41
  > Brent>Hey. And we're back. We just finished talking about the Baker single barrel high rye bourbon seven year. We're going to be giving that a, uh, well deserved. Three sips.
• 29:49
  > Bob>Interesting.
• 29:50
  > Brent>That was a solid pour. So Justin, tell us about our second one we have from Baker's.
• 29:54
  > Bob>So we are lucky to try something you can't find just anywhere. Baker's 13 single barrel, 2025 release. It's 53.5% alcohol by volume or 107 proof. This limited edition bottling of this special 13 year barrel liquid explores how time and location in the warehouse drives distinction from barrel to barrel. Baker's base bourbon is distilled to a lower proof and barreled and aged for a minimum of 13 years. This extra aged expression allows the bourbon to pull more toasted nut fruit and vanilla flavor from the barrel wood.
• 30:35
  > Bob>So on the nose for me this was sweet. I got vanilla. I got like a smoothie with blueberry and strawberry on it. On the nose. The palette was also sweet. I got some oak and there were some lighter notes than I would expect from a baker's 13. And a touch of marzipan. Definitely a departure from prior years where it was kind of more rounded palette and the finish was long and mostly mid and side palette. What did you think, Brent?
• 31:08
  > Justin>Yeah. So there's nothing wrong with this but you.
• 31:11
  > Justin>For a 13 year bourbon, I wanted more.
• 31:15
  > Harm>I thought it a better mouth feel.
• 31:16
  > Justin>Yeah, I want. I wanted more from it. I mean I wanted. I wanted that little bit of a kick, you know, to it and stuff. There's. It has all those flavors and it's. And it's nice. There's nothing wrong with it. But I just kind of wanted. I just wanted something to grab a hold of.
• 31:33
  > Harm>Bookers, this is Baker's.
• 31:35
  > Justin>Right. But it's uh.
• 31:36
  > Harm>I mean it's 100 Basil Hayden. Booker's and Bakers are all basically the same mash bill. You generally different ages and different proofs.
• 31:45
  > Harm>Baker's is usually six to seven years. I mean Booker's usually six to seven years old and bottled at, you know, calf strength. 130 plus.
• 31:53
  > Harm>Right. 126 plus. And Baker's is always bottled at 107.
• 31:58
  > Brent>Right?
• 31:59
  > Justin>All the time, yes.
• 32:00
  > Harm>And I think this is a great whiskey to have neat.
• 32:02
  > Justin>Oh it's uh, there's nothing wrong with this whiskey. I just was expecting, I mean I guess from prior years when you.
• 32:09
  > Harm>Last year was better guy give you.
• 32:10
  > Justin>Right. You know So, I mean, I just wasn't. I just kind of felt like for the 13 years, I just, I just didn't think if, you know, drink like a, uh, eight year old whiskey. Thirteen years.
• 32:20
  > Brent>It depends where you're at. Thirteen, exactly.
• 32:24
  > Harm>And I agree. I think Justin brought that up before the off the air that, you know, this doesn't taste like a 13 year old. And you know, given the times.
• 32:33
  > Harm>Be careful where you say that.
• 32:34
  > Brent>Yeah, right. Yeah. Last time you said that, you ended up in jail for a while. Yeah, I enjoyed this one.
• 32:40
  > Harm>Nobody goes to jail.
• 32:42
  > Justin>I definitely enjoyed it. You know, so this one, I got
• 32:44
  > Brent>a cola note on it. Um, on the palette there's black pepper and there's oak.
• 32:49
  > Harm>All right, pour some more.
• 32:50
  > Brent>A little bit of a coconut on the finish.
• 32:52
  > Harm>That's the wrong one.
• 32:53
  > Brent>Yep.
• 32:54
  > Harm>Uh,
• 32:56
  > Brent>really, really, really interesting whiskey. So we're going to be giving the Baker's 13 single barrel, 20, 25 release, 3 sips.
• 33:07
  > Harm>Interesting. I think it deserves more, but I agree that it doesn't taste like a 13 year old.
• 33:13
  > Brent>And now since we actually have a few minutes left, which we normally don't, we actually have another one we're going to just throw in. So this is from Barrel Bourbon as well. This is the Barrel Bourbon cigar blend. It's 55.6, 112 proof. It's a blend of bourbon whiskeys from undisclosed distilleries in Indiana, Kentucky and Tennessee, age seven and a half to 18 years. And it's been finished in Madeira Armagnac rum and Hungarian oak casks. And the reason we're throwing this one in is because the folks at Barrel Bourbon were kind enough to ask for our input when they were doing the blending on this. And, and all of us here at the show went through it and really liked it, but sort of suggested maybe a little bit of rum cask finish might just send it over the top. And they agreed and they said, you know what, that's what we're working on right now. So kudos. You guys dinged what we were thinking already. So this one, we in a very, very, very, very small part helped them with the blend on this one. So what do you guys think?
• 34:13
  > Justin>This one I like a lot better than the other ones, mainly because it's not as sweet.
• 34:18
  > Harm>Yes, you have.
• 34:19
  > Justin>Yes, yes, you have. All those different things you've. Madeira, Armagnac rum, all those things that are sweet that you think you're going to get that sweetness to and you don't get it like you got on the other ones.
• 34:32
  > Harm>I Feel like the Hungarian oak really mitigated that. And the rum casks. Most rums that you buy on the, in the store have sugar added afterwards.
• 34:42
  > Harm>They add molasses afterwards. But rum is distilled dry. So proper dry rum is not going to give you that sweetness. It's going to give you a funk.
• 34:51
  > Harm>It's going to give you floral notes, it's going to give you grassy notes. And that's what I'm getting here. I'm getting oolong tea and caramel and flowers.
• 35:00
  > Justin>Oh, uh, this is.
• 35:01
  > Brent>And the sweetness that you do get from rum, if it's good rum, usually isn't sticky sweet. It's more the dark. It's the molasses, it's the treacle.
• 35:09
  > Harm>No, it's. I don't know how to tell you. It's.
• 35:12
  > Brent>It's more of an illusion of sweetness.
• 35:14
  > Harm>It's a wood sugar. It's not the actual cane sugar.
• 35:17
  > Bob>A suggestion of sweetness.
• 35:18
  > Harm>Yeah. Yeah. But I really enjoy this, you guys. Uh, you know, I wasn't part of this cigar, uh, blend thing. I don't know what, where my invite was, but I don't know where you were.
• 35:29
  > Brent>You, you weren't here.
• 35:31
  > Harm>Yeah, that's true. Anyway, um, it was. You guys did a great job here. Or they did a great job. And I'm glad they took your advice with the rum cask.
• 35:40
  > Harm>Uh, I mean, the notes on this are gorgeous.
• 35:43
  > Brent>I still have the original sample over there somewhere, so. Yeah.
• 35:46
  > Harm>But on the palate, I felt it was a little bit prickly at first, but then you get adjusted to it and it's not sweet like the others. There is a toffee note, but it's just well done.
• 35:58
  > Brent>Yeah, it's more of a dark, almost burnt toffee.
• 36:02
  > Brent>It's got a really pretty nose.
• 36:04
  > Harm>I was saying earlier that the French, uh, oak was my favorite. I think this is my favorite favorite today.
• 36:09
  > Brent>All right.
• 36:10
  > Justin>Oh, for the, for the barrel bourbons, obviously.
• 36:13
  > Justin>This one is.
• 36:13
  > Harm>Oh, yeah, yeah. My favorite. Today was a 10 year hill. I know, fool.
• 36:18
  > Justin>Yeah, well, is that up for discussion?
• 36:23
  > Bob>It tasted like they put a dry, A dry, um, aged, dark rum in this. And I'm really glad they did because now this cigar blend has no holes and it'll hold up really well to a Connecticut rapper cigar.
• 36:38
  > Brent>Yeah. Yeah. This one, I. Again, you know, the funny thing is I don't smoke cigars. I don't not like them. I just, I just don't smoke. But two of my favorite whiskeys out there are cigar blends.
• 36:50
  > Brent>You Know this one and the Dalmore, you know, which. Which when I'm grabbing Dalmore, if I. If I'm not spending big bucks, that's my go to for Dalmore.
• 36:59
  > Harm>Uh, Del Mar cigar blend has been up and down over the years. This most recent one has been excellent.
• 37:04
  > Brent>Love them. Absolutely love them. But yeah, this one, this one's absolutely delicious. And not just because we, in very tiny, tiny, minuscule, unimportant way had anything to do with it whatsoever, but, yeah, kind of proud of that one.
• 37:20
  > Brent>Yeah, kind of proud of them. And we actually sent samples up to the sip staff in the Nashville studio. And it was sort of. Everyone all said the same thing. It was sort of like a unified. Yes, we think rum would be good in this one. And that's what they did.
• 37:35
  > Harm>They listened to you guys.
• 37:37
  > Brent>I think they were doing it anyway. I think they just told us to make us feel good. Thank you, Joe.
• 37:42
  > Bob>Thanks for making us feel good.
• 37:43
  > Brent>Thanks for making us feel good. You know. You know, most people don't ever do that for us, so.
• 37:50
  > Brent>Well, we're going to be giving the barrel bourbon cigar blend a well deserved four sips.
• 37:56
  > Harm>Oh, I would have given it five. That's classified.
• 38:00
  > Harm>Not. Not for any, uh, you know, because I wasn't part of the.
• 38:03
  > Brent>Not for us. Yeah, I know.
• 38:04
  > Harm>Not for you.
• 38:05
  > Brent>Yeah, definitely.
• 38:06
  > Harm>Why wouldn't.
• 38:06
  > Bob>What's in the glass?
• 38:07
  > Brent>I wouldn't do it for us either, anyway.
• 38:09
  > Harm>But I think it was the best barrel today.
• 38:11
  > Brent>Well, that's all the time we have for today. I want to thank everybody for joining me. Thank you, Brent.
• 38:15
  > Justin>You know, I would drive 12 hours for this.
• 38:17
  > Brent>You probably would, knowing you with pants and everything. Thank you, Harm.
• 38:23
  > Harm>I don't always mean it, but thank you, Bob. Thank you.
• 38:27
  > Brent>Not a bad day in the basement. And thank you, Justin.
• 38:30
  > Bob>Thank you. I'm sure it would take me a lot longer to drive from there to here.
• 38:34
  > Brent>I'm just gonna take this cigar barrel and what's left of Tanyard Hill and go crawl in that hole over there like Gollum and just hold them and call them my precious but nice. Oh, uh, so good for sip suds and smokes. It's made by Bob. Thanks for joining us. Remember, life is too short to drink bad whiskey. Unfortunately, today that was not an issue.
• 38:51
  > Justin>Nope.
• 38:53
  > 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.
• 39:01
  > Harm>Give it a little tappy. Tap, tap, taparoo.
• 39:05
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• 40:04
  > Announcer>This has been a 110 hammer production of SIPs, SUDs, uh and Smokes, a program devoted to the appreciation of some of the finer slices of life from the dude in the Basement Studios. Your host, the Good Old Boys. We'll see you all next time.