Latest / Aussie Bourbon Lovers / Penelope Barrel Strength a Full Proof Four Grain Bourbon Named After a Baby Girl

Transcript

Penelope Barrel Strength a Full Proof Four Grain Bourbon Named After a Baby Girl · Aussie Bourbon Lovers

• 0:00
  Incredible flavours, even better stories.
• 0:05
  One Pour, 10 Minuts.
• 0:07
  Aussie bourbon lovers, sharing bourbon with Australia.
• 0:14
  That was more of a hit the mic with a bottle than a pop, Dave.
• 0:17
  All right. Thank you very much.
• 0:19
  What are we drinking? Well, thanks for asking.
• 0:21
  Tonight, we've got a Penalope Barrelstrength.
• 0:24
  It's the one with the red label.
• 0:26
  The Penalipi bottles make such a nice lineup.
• 0:30
  This is such a good display. They're tall and thin and pretty.
• 0:34
  And then every label is a different colour, so you can't get confused
• 0:37
  as to which one you're drinking. 115.
• 0:38
  2 proof, barrel strength.
• 0:43
  So it's not a single barrel, it's barrel strength.
• 0:46
  So it's like a batch of that.
• 0:50
  It's the red Penelope. Cheers.
• 0:53
  We do get a good sound from our Glen Canes.
• 0:57
  You do.
• 0:59
  Rido, H.
• 1:00
  We've once before spoken about Penelope, and I went
• 1:04
  with a broad brush that probably wasn't fair about all Penelope expressions,
• 1:08
  which I don't stand by, actually. No.
• 1:11
  Because I really didn't have a good understanding of all the
• 1:13
  Penelope expressions. But tell me what we know about Penelope.
• 1:16
  It's delicious.
• 1:18
  It was named after the people who made it named after their
• 1:21
  daughter, which I think is so cool. Yeah.
• 1:24
  That makes me a little bit jealous.
• 1:27
  We didn't start a permanent label after our It would be such a
• 1:32
  good act of parenthood.
• 1:33
  Yeah, but they are sourced, although originally were they still sourced.
• 1:39
  Still are, yeah.
• 1:39
  So they're sourced, which I think gives it a great edge in the sense
• 1:43
  that they Obviously, you don't have that same story of generational and
• 1:49
  everything that a lot of bourbons have.
• 1:50
  But I think the fact that they've flipped that story and gone the other way,
• 1:56
  like they've named it after their daughter, so it's the future.
• 1:59
  But they're mixing good bourbons together, so they can
• 2:02
  be really fussy and picky with what flavours and tastes and expressions they
• 2:06
  get, which I think is really fascinating. Great.
• 2:09
  This is a 4-6-year-old, and it's four grains.
• 2:14
  I don't know if it's infamous, but in the bourbon world, Penalope was a brand that
• 2:20
  came from Mjp, Indiana's big distillery that makes a distil for
• 2:27
  lots and lots of different labels.
• 2:29
  Penalope Penelope made it, and then the Mjp group, brought it back.
• 2:33
  I don't know if it's exactly the MGB company, but they now own it.
• 2:36
  So Penelope is now owned by the company who had originally been
• 2:40
  selling the whiskey to them.
• 2:41
  Because the brand has been so successful, and it's been huge here
• 2:43
  in Australia, actually. I find it more as an easier drink to me.
• 2:48
  When I was getting into bourbon, some of them were a bit much, and you were
• 2:53
  like, Whoa, that didn't feel like you could…
• 2:56
  Whereas Penelope was just an easy drink.
• 2:58
  It was delicious and easy to drink, like lighter is probably the word I'd use.
• 3:03
  But this has given me really good dessert. It's interesting.
• 3:07
  While you were putting the kids to bed, I did a thing where I went…
• 3:11
  Did a little bit of reading about it because…
• 3:13
  Because Penelope has so many different expressions, and because they choose from
• 3:17
  so many different barrels and so many different mash bills and
• 3:21
  stuff, they can do a huge different number of variations in the
• 3:24
  expressions and stuff. They can do a lot of different stuff.
• 3:26
  And somewhere I'd read that barrel strength is just stronger version
• 3:30
  of their foregrain, which is the white one.
• 3:33
  But it's not because the- gives us actual facts.
• 3:37
  The mash bill is actually a bit different.
• 3:39
  It's not exactly the same.
• 3:40
  It still has four grains.
• 3:41
  But the barrel strength bourbon has 82% corn, 8% wheat, 7% rye,
• 3:46
  and 3% malted barley.
• 3:47
  And that mash bill percentage, the ranges and stuff are
• 3:50
  actually different in that foregrain, the white level one, which I think of as the
• 3:54
  entry level one, which we have spoken about in the past.
• 3:57
  This one is more, and I'm not What's the corn?
• 4:01
  There's some podcasters who call it a proof whore, but I'm not a proof whore.
• 4:04
  But I do like more- You like a stronger-you know,
• 4:08
  a little bit-high proof. Something more punchy.
• 4:10
  Say how much corn is in this one?
• 4:12
  82% corn.
• 4:13
  There we go.
• 4:14
  Because I do like the ones with more corn for whatever reason that
• 4:18
  I've come to learn. Yeah, well, it's the sweetness, isn't it?
• 4:20
  That you get from that. It's like a bit more syrupy.
• 4:23
  While I'm sitting here spilling out facts from memory that I can try and
• 4:27
  remember you've done your research.
• 4:29
  Putting the kids to bed.
• 4:30
  You've been doing the worthy thing.
• 4:31
  I'm just wing it.
• 4:32
  And you're just like, I actually do the facts tonight.
• 4:35
  Because otherwise, what would happen is this would be a very dry podcast and
• 4:39
  you and I would be both sitting here. I had some good information.
• 4:42
  No, I know. We both know a little bit.
• 4:43
  I didn't do any research.
• 4:44
  I'm trying to bring some knowledge to the good Australians.
• 4:48
  Come on.
• 4:50
  Thank you for doing your research.
• 4:51
  Because if I don't have anything to say, I need someone who's done their research.
• 4:55
  But there's this question that's coming up more recently, right?
• 4:59
  So the bourbon bubble is busted.
• 5:02
  There's people saying that the big producers and stuff are in trouble because
• 5:06
  they can't move enough stock and stuff like that.
• 5:08
  And then JPM is one of these ones who come back and said that they're
• 5:11
  returned, what they're able to...
• 5:13
  The reporting on how much they're selling is coming down.
• 5:17
  But one of the great things I think about, in particular,
• 5:21
  Penelope, is that it has so many expressions, and some that
• 5:25
  are really controversial.
• 5:26
  Some people really don't like some of their expressions, but they
• 5:29
  have something for everybody.
• 5:30
  Yeah, I was going to say they've got something for everyone and every flavour.
• 5:34
  This one, particularly, I'd say.
• 5:37
  Halfway through a sentence, you're drinking now.
• 5:39
  This is interesting.
• 5:40
  I was just checking that it was the one that I was going to say
• 5:43
  because it smelt like it.
• 5:44
  And then I I was like, Oh, I better check it.
• 5:45
  But it's very desserty to me.
• 5:48
  I was just double checking because I was like, I'm about to say desserty.
• 5:51
  If this is the smoky one, I'll have to correct myself.
• 5:54
  But no, it's the desserty one. It's desserty?
• 5:56
  Yeah.
• 5:56
  I'm getting a little bit like- Like burnt, like Like creme brûlé or like
• 6:01
  something with a burnt top.
• 6:03
  I was going to sound like a burnt pineapple dessert or something.
• 6:05
  I don't even know if I've had a burnt pineapple dessert.
• 6:08
  It's always like that caramelization.
• 6:10
  Yeah, that caramel top.
• 6:12
  I'm going to stick with creme brûlé.
• 6:14
  I actually don't think it's too different to the Penelope white label.
• 6:17
  I like it because it's bigger, full of flavour.
• 6:19
  And the mouth feels better as well.
• 6:23
  It's got that-Are these easily available in Australia, Penelope?
• 6:26
  The Penelope, you can get in Australia.
• 6:27
  You got to find them.
• 6:28
  It's not like you're going to walk into a bottle shop and find it.
• 6:31
  You've got to go online.
• 6:33
  But the Penelope expressions are readily available.
• 6:35
  Yeah.
• 6:35
  And they've got quite a few now, which I love.
• 6:39
  Yeah, absolutely.
• 6:40
  Pick your favourite Penelope, and you can follow your bourbon trail from there.
• 6:44
  A hundred %.
• 6:46
  If I said to you, I was going to give you...
• 6:49
  You could choose. You can only have one pour.
• 6:51
  One is barrel strength. So it's like a...
• 6:55
  Actually, you can choose from three. Here we go.
• 6:56
  You can choose from a barrel strength.
• 6:58
  So it's a vatted at the It's the full proof.
• 7:00
  So it's the full proof that it was in the barrel.
• 7:02
  These are all Penelope's.
• 7:03
  I'm saying across any whiskey.
• 7:05
  Oh, that's too hard.
• 7:06
  No, let's try it.
• 7:08
  You can have it barrel proof, or barrel strength.
• 7:13
  You can have a single barrel.
• 7:14
  So it's like a lucky dip, but theoretically, I picked a good one.
• 7:18
  Or you can have a central expression.
• 7:20
  So like something that's down at 45 % or 40 %, that the distal has gone,
• 7:26
  this is our best, this is the one.
• 7:28
  We're going to make it consistently or them forever.
• 7:31
  The last one would be make his mark.
• 7:33
  Well, no, that could be anything. It could be a Michter's bourbon.
• 7:35
  It could be an Old Forest, or it could be Buffalo Trace.
• 7:38
  It could be an Eagler. It could be any of these, right?
• 7:41
  I don't know, Dave.
• 7:44
  I'm not saying it's completely agnostic.
• 7:47
  You can get single barrels, and you can get barrel strength of
• 7:49
  almost all of these. But in terms of a strength.
• 7:53
  A strength?
• 7:55
  Barrel strength, I suppose, in single barrel, it's going to be roughly the same.
• 7:59
  I I do like a good single barrel, but that's
• 8:04
  contradictory to the fact that I enjoy drinking Penelope because
• 8:06
  there's a lower strength.
• 8:10
  Yeah, I suppose- That's why it's tricky to answer.
• 8:12
  Because if I was to have one last pour of bourbon, I'd go a single-
• 8:15
  That's not death row.
• 8:16
  We haven't made a sentence.
• 8:18
  I'd go a single barrel of something delicious because you know
• 8:22
  it's good when they've made a single barrel.
• 8:25
  But having said that, Penelope, it's like you can't fail.
• 8:30
  Find the expression of it you like because they've got a nice range and they've
• 8:37
  really picked and worked out the flavours they want to bring through in each one.
• 8:41
  Okay, let's go to the big ones.
• 8:44
  You can choose a Buffalo Trace, a Michters, a Maker's Mark, an Old
• 8:49
  Forrester, and an Elijah Craig, or a Penelope.
• 8:52
  To me, Penelope is the most crafty of these expressions.
• 8:56
  I could have listed a whole bunch of others.
• 8:58
  It depends on the moment.
• 9:00
  You're not going to get a straight answer.
• 9:01
  You're not going to- No, because if it's not too
• 9:07
  cold an evening, if it's a cold evening, I'm sitting in front of the fire, I want
• 9:11
  a Michters or a Do you want to make this because Andrea
• 9:17
  and Dan said they weren't going to be in our cat.
• 9:18
  Andrea and Dan will come and join us. Yes.
• 9:21
  Or a maker's or I don't know.
• 9:26
  If I feel like a dessert, I want an old Forrester or a a Blanton's Gold, like
• 9:31
  something that's really delicious.
• 9:34
  But if I'm just, I don't know, weekend, Penelope is like
• 9:41
  my, What do I have tonight?
• 9:42
  I'll always start on a Penelope because it's always going to be delicious
• 9:45
  and it's light enough to start on.
• 9:48
  I need to get more bottles of Penelope for this selection because I feel
• 9:52
  like I don't have enough for you.
• 9:53
  Well, I feel like I start on a Penelope and then I'm like, Now I feel like dessert
• 9:57
  and go to an Old Forrester or go to a a Bluntons or an Egl Rare or
• 10:02
  many of the other ones that I like.
• 10:04
  It's one of the things we love about Bourbon, right?
• 10:05
  Because I enjoy Penelope, but I love how much you love it so that you can
• 10:10
  have that and I can have others.
• 10:12
  When I'm drinking the Penalip, I always make you drink the ones
• 10:14
  that I really don't like.
• 10:15
  Which I really do like.
• 10:17
  Here's to that.
• 10:18
  Enjoy Bourbon, how you like it. Cheers.
• 10:20
  Thanks for listening.
• 10:25
  Make sure you're connected with us on TikTok, Instagram, and YouTube, and stay
• 10:28
  connected with us by clicking subscribe on your favourite podcast app.