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A Midwinter Nights Dram and the Pappy of Ryes? · Aussie Bourbon Lovers

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  Incredible flavours, even better stories.
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  One Pour, 10 Minuts.
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  Aussie bourbon lovers, sharing bourbon with Australia.
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  You got a good pop, Dave. I know.
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  A rare Dave Collins's Good Pop. I know.
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  What are we having, Ece?
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  Well, I can't see the bottle label.
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  And it's the one I told you that- You've told me that it's the Pappie of Rye.
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  It's a Midwinter Night's Dram from?
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  What's from High West? High West.
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  There you go.
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  Wow. It's a cool bottle, too.
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  Yeah, you're right. It's a cool bottle.
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  Here, have a look at the colour on that thing.
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  Oh, my gosh. That's a beautiful colour.
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  That's a nice colour.
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  Do you want to know where the colour comes from?
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  You can tell me in a sec. Okay.
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  All right. Well, I won't rush into it then.
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  No, I was going to cheers first. Oh, cheers.
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  Wow.
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  Where does the colour come from?
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  Because that smells like currents and raisins.
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  It's like someone's making Christmas pudding and they're soaking the fruit.
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  Right. There we go.
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  Keep talking because you're getting it right.
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  This is all guesswork because I have done no research on this one and
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  don't know anything about it.
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  So I'm asking you all the questions tonight.
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  A midwinter night's tram is a rye.
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  So let's begin with that, right?
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  And it's a mix of this particular one.
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  So this one's Act 11.
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  It's a The blend of two different ryes. One's 95.
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  5, so 95 % rye, 5 % malted barley, and the other one's 80.
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  20, I'm pretty sure that's right, which is, again, 80 % rye, 20 % malted barley.
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  So it's pretty close to what people call that classic 95.
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  5.
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  But they finish it in-Well, I was just about to say-you were getting
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  the colours, the flavours, right?
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  Well, no, because the smell made me think of having a drink of
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  port at your dad's place. They're finishing port barrels.
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  And the finishing port barrel. There you go.
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  I was like, that's- And that's where that colour comes from.
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  Look at that colour. My goodness gracious me.
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  So deep. But it's a rye still.
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  Yeah, but I'm really proud of my nose because I got the flavours in the port,
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  and then I read it on the label afterwards.
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  Yeah, congratulations.
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  You're really good at this. Don't worry.
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  The Pappie of Rye is a bit of a stupid thing to say, but that's the
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  way We will describe this.
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  In the States, this one is actually probably more pronounced.
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  Where did we get this one?
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  It's really easy for us to get here in Australia, but quite
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  hard to get in the US.
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  And it's definitely not the carry the same price tag as Pappies.
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  Pappies, but because of its rarity or because it's a bit scarcity, maybe it's
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  the right term, a lot of people, they're really sought after the
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  midwinter night's dream. Well, they certainly have been.
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  They've named it perfectly.
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  But you want to be sitting in front of a fire
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  and it's nearly midnight and have some chocolate?
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  Something about a Colorado snowstorm.
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  I can't remember what that one was. A snowstorm?
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  Yeah.
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  Well, if you like port- That's what it is.
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  They describe the finish as a beautifully long Colorado winter hug,
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  lasting notes of rye spice plum and port.
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  Yeah, I got the spices and the fruitiness.
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  It's really like Christmas cake.
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  You almost want You could eat it with a delicious fruit cake because that's-
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  Do you know one of the things for me about rye?
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  I'm such a bourbon drinker, and I'm such a goose about this.
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  I like ryes that are Kentucky-style rye.
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  So what you get with your McDoors rye, which is- About your Peelers,
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  do you like their rye? Yep.
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  So what's different about that rye compared to this rye?
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  The Mashbill is not 95.
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  5.
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  And I could be wrong about Peelers because I I don't know that matcha bill on top of
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  my head, but I reckon that that's closer to Kentucky style rye is that thing where
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  you push the rye amount right down close to the 51 %.
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  And then you put in the other grains.
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  So it's just tips over the rye.
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  And you could put a lot of corn in there if you wanted to.
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  You can do what you want with it, but needs to be 51 %.
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  That's how you get the classification.
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  So I like that.
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  And then I like things like sea grass, which is that, again,
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  finished in different barrels. Yeah.
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  Finishing this in the port barrel, I think, is beautiful because
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  if you're a port drinker and you haven't tried bourbon, this would be a fabulous
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  introduction.
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  If you're a port drinker and you haven't tried bourbon, burn your mouth off.
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  But I suppose, yeah.
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  I'm just like, I don't know.
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  Like your dad would like this because he likes port.
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  Okay.
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  I should whip it out and make someone's around.
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  Yeah. Yeah.
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  Okay. You really should.
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  It's More pronounced.
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  The port on this is more pronounced than on an angel's envy, for example.
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  Yes.
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  And they're finished in Port Ballard as well.
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  They are. You're right.
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  But this just the smell.
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  I could sit here smelling it all night.
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  Just smells like Christmas, currents and raisins.
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  It's really good.
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  Shout out to the boys on the Bourbon Lens podcast because they are massive high West
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  fans, huge high West fans, and across all the expressions.
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  But Midway Night's Dram is the famous rye expression of theirs.
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  I I really enjoy it.
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  To be honest, I think I'm probably this...
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  When we go to Kentucky Bourbon Fest, I'm the person who says, I'm really more of a
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  bourbon drinker, but I'll try you rye.
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  And everyone goes, Oh, but a lot of bourbon drinkers like this, right?
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  And I often like what they're pulling.
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  Yeah.
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  So I think maybe you've just put yourself in that category.
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  Do you think I'm understanding myself? Yeah.
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  I think you should go this year when we go, you should just
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  straight up try the rise first. Yeah.
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  All right. You got the notes right, by the way.
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  Holiday plum pudding, brewing with mulling spices dried fruits.
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  Again, me just winging it.
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  Dave doing his actual research.
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  Am I in trouble for having done research?
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  Or am I in trouble for not putting the kids to bed?
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  No, I think it's great.
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  I've put the kids to bed.
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  You've done your research, and I've guessed correctly.
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  I haven't missinformed our listeners.
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  Age 4-7 years, and then it's finished in the port barrels.
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  But I reckon that it must have a good bit of time in the port barrels to
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  get that amount of influence.
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  Yeah, I suppose it depends on how long because be interesting to see
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  how long these guys leave it.
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  Yeah, we don't know. To the people at Angels Envy.
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  Well, I think it's going to be longer, surely.
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  But I also wonder, maybe the rye takes on the port flavours more quickly than a-
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  I've got a quote from a mid-summer night's dream on the back.
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  Well, did you know about the William Shakespeare play in
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  mid-summer night's dream? Yeah.
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  This is what they play on these.
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  What's the quote?
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  Are you sure that we are awake?
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  It seems to me that yet we sleep, we dream.
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  That's pretty good.
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  I've had probably just the right amount of drinks to need to stop
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  and ponder that for a bit.
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  He stopped and ponder that day while I enjoy this delicious drop.
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  What are the listeners going to do?
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  They can...
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  Enjoy their own drop of that?
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  Enjoy their own drop of that or find the most...
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  Or see if there's any bottles on their shelf that have a port barrel finish.
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  I'm finishing port barrel.
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  Angels Envie is the one I know off the top of my head, but I don't know.
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  Maybe you've got a bottle sitting on your shelf at home that is
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  finished in a port barrel.
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  I know that we're not intellect when it comes to this stuff.
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  Really, Dave? Yeah.
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  That's probably the most accurate thing you said or not.
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  But you know people talk about over-oaking bourbon.
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  This bourbon might be over-oaked or whatever.
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  It's obviously on the one individual's opinion of that because
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  someone else thought that was perfect, and that's why they put it in a bottle.
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  It depends what you like.
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  People who don't like that port barrel finish would hate this.
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  There's two things, I suppose.
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  Maybe I've had different expressions or different releases of Angels Envy where I
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  felt like there was more port barrel influence.
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  But the one that's on the shelf at the moment, I've
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  tried to look for what tastes like port like this one, and I haven't
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  been able to find it.
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  I know it's I know it's got a unique flavour profile, and I know it's
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  different, and I know that there's some fruitiness to it, for example.
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  But it doesn't really have that portiness.
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  But I've had a bottle of Anges in the MV in the past where I've gone,
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  Yep, that's like bourbon port.
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  You can taste the bourbon port. Yeah.
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  But it would depend on the time they leave it in the barrel, too.
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  Or how long the port was left in the barrel, maybe.
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  But this is what I'm saying, is at what point does the influence of the finishing
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  barrel become too much? I'm not saying it is here.
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  I'm just What's asking?
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  Well, it would depend on who's drinking it, Dave, because some people
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  would love it overoaked and very porty, and other people
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  might be like, I do not like when the port flavour really comes through,
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  or I do not like it too oaky.
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  So it depends, Dave.
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  When you go to Utah, I think there's two...
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  Is it Parks in Utah?
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  When we go to Utah on our next- This is when everyone's just off to Utah.
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  You can zip up and see them.
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  And there is, I think, some experiences.
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  I think there's a cool bar and restaurant.
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  And I feel like it's up in the mountains, but I don't know enough.
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  Why have we not been here? Yeah, we'll go.
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  We'll go. High West.
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  They got lots of expressions.
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  And you can get lots of the high West expressions here.
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  And they've got small flavours and campfires and stuff like that.
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  So Are you getting angry that I haven't got more bottles here?
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  Yeah. All right.
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  So I'll get more bottles of that. I want a small flavour.
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  Well, the good thing about it is when they say, finish in a port barrel and it's got
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  that port flavour, it actually does have that really good port flavour.
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  So if they say it's got small flavour, pretty sure that I can trust them to
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  taste delicious. Sounds like I'm off to the shops.
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  Cheers. Thanks for listening.
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