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That’s a nice fancy book · Sips, Suds, & Smokes

• 0:00
  It on the next episode of Sip Suds and Smokes, the whiskeys we're going to be discussing today. Um, we have from Yoichi, the Yoichi single malt Japanese whiskey, ten year old.
• 0:11
  Yes.
• 0:12
  The larceny Brell proof Kentucky Straight bourbon, number A 123. Yes, I know we're getting date 123 this far into the year. I'm sorry.
• 0:20
  The Jack Daniels Tennessee Whiskey, ten year old batch two. The Jack Daniels Tennessee Whiskey, twelve year old batch one. From old Petrero, we have the old Petrero single barrel straight rye Whiskey. The old Petrero Rye Whiskey, Sherry Cask finish. The old Petrero Rye Whiskey, Port Cask finish.
• 0:40
  And last, from heaven's door, we have their bootleg series, 411 year old whiskeys.
• 0:45
  So these go to eleven.
• 0:48
  What's going on? You think this is one of our file release shows?
• 0:53
  We'll be right back after this breakup.
• 1:17
  Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is. It sits, suds and smokes with your smoke and host the good old boy.
• 1:49
  And now it's sippin'time.
• 1:56
  Hey.
• 1:57
  Yes, it's sippin'time. Welcome to this sip episode where everything good in life is worth discussing.
• 2:02
  As always, we are on the best.
• 2:05
  Thing on at 02: 00 a.m. That's it. Because they got rid of the karate kid at that time.
• 2:11
  Thing on at 02: You never can't read the cure.
• 2:13
  Thing on at 02: Uh, I know you guys are like boomers, but you need to look into this whole streaming thing. You can watch anything at three a. Um, m these days.
• 2:20
  Thing on at 02: Uh, that's the problem.
• 2:21
  Thing on at 02: It's more special when you can't.
• 2:25
  Thing on at 02: DHS, maybe.
• 2:26
  Thing on at 02: Not the triple X rated stuff, Brent.
• 2:28
  Thing on at 02: I mean, think about it this way. When you see a Star Trek episode and you just download it and you watch it anytime, that's one thing. But if you're flipping through channels in a strange city somewhere.
• 2:36
  Thing on at 02: And there's Captain Kurt.
• 2:39
  Thing on at 02: It's a special day.
• 2:40
  Thing on at 02: Exactly. It's a special day. It makes it more special.
• 2:43
  Thing on at 02: Well, this is made man Bob. And joining me today are made Man Bret.
• 2:47
  Thing on at 02: Hey, thanks for having me.
• 2:49
  Thing on at 02: It's good to have you. And good old boy Jesson. Good morning.
• 2:53
  Thing on at 02: Awesome to be in the basement again.
• 2:55
  Thing on at 02: And good old boy harm.
• 2:57
  Thing on at 02: I'm excited to be here, Bob.
• 2:58
  Thing on at 02: You should be. It's a pretty good day.
• 3:00
  Thing on at 02: So our sip segments are all about wine, distilled spirits, tea, coffee, and pretty much anything else you can drink.
• 3:06
  Thing on at 02: And the whiskeys we're going to be discussing today, um, we have from Yoichi. The Yoichi single malt Japanese whiskey, ten year old. Yes, the larceny Brell proof Kentucky straight bourbon, number a 123. Yes, I know. We're getting to age 123 this far into the year. I'm sorry. Uh, the Jack Daniels Tennessee Whiskey, ten year old, batch two. The Jack Daniels Tennessee Whiskey, twelve year old, batch one M from old Petrero. We have the old Petrero single barrel straight rye whiskey. The old Petrero Rye whiskey, sherry Cask finish. The old Petrero Rye Whiskey, port cask finish.
• 3:43
  Thing on at 02: And last, from heaven's door, we have their bootleg series, 411 year old whiskey.
• 3:48
  Thing on at 02: So we're going to ask Justin, against all of our better judgment, to tell us what the sips ratings are.
• 3:56
  Thing on at 02: We have better judgment?
• 3:58
  Thing on at 02: Well, we used to, but then we started drinking. We started having Justin do the sips ratings, and then it all went out in the window. So. Take it away, Justin.
• 4:06
  Thing on at 02: Okay, well, today we have Mr.
• 4:08
  Thing on at 02: Miyagi from Karate Kid. No, we don't.
• 4:12
  Thing on at 02: No, we don't.
• 4:13
  Thing on at 02: One sip. Give me a glass of water to wash out my mouth.
• 4:19
  Thing on at 02: Gangadin water. Not buying it.
• 4:22
  Thing on at 02: Bring water. Bring water.
• 4:31
  Thing on at 02: Two sips.
• 4:32
  Thing on at 02: That's more Japanese than him.
• 4:33
  Thing on at 02: Yeah, nice, but what else do you have? Well, isn't that nause?
• 4:42
  Thing on at 02: Three sips.
• 4:47
  Thing on at 02: Three sips.
• 4:51
  Thing on at 02: Miss Madison with him.
• 4:54
  Thing on at 02: Interesting. What was this again?
• 4:57
  Thing on at 02: Interesting.
• 5:00
  Thing on at 02: Four sips.
• 5:02
  Thing on at 02: Let's keep this secret to ourselves.
• 5:06
  Thing on at 02: Pour me another, Daniel.
• 5:07
  Thing on at 02: Son, that's classified.
• 5:11
  Thing on at 02: Five sips.
• 5:13
  Thing on at 02: Oh, my. I was unaware anything could be this good.
• 5:19
  Thing on at 02: Oh, my goodness, yes.
• 5:26
  Thing on at 02: Oh, my. The Japanese anime girls liked it, so.
• 5:31
  Thing on at 02: It'S one out of five. Yeah, I'll take.
• 5:38
  Thing on at 02: They'll. They'll do anything for money, right?
• 5:40
  Thing on at 02: Yeah, pretty much.
• 5:41
  Thing on at 02: Well, we are in America.
• 5:43
  Thing on at 02: All right, well, we're going to have, uh, harm tell us about our first whiskey.
• 5:48
  Thing on at 02: Well, thank you, Bob. I really appreciate the opportunity today. ThiS is Nico whiskeys.
• 5:55
  Thing on at 02: So excited.
• 5:55
  Thing on at 02: Yoichi single malt. And, uh, this is a ten year old Nico. Uh, Whiskey Distilling Company was founded by Masataka Takatsuru, the father of the Japanese whiskey industry.
• 6:06
  Thing on at 02: Yeah, ma'am, he first produced in 1940.
• 6:09
  Thing on at 02: Uh, actually, he first produced for another company named, uh, Yamazaki before that, in 1923. This, uh, was started in, uh, 33. And in 1940, the Nikki Whiskey started producing the ratchet whiskey. Uh, Ratchet released the whiskeys. This continues the legacy set forth by Takatsu, guided by his philosophies. Variations of malt Whiskey distilled at Nika's two distinct distilleries, the Yoichi and the Miyagikyo and grain whiskeys distilled in coffee stills remain the core pillar of Nika's complexity and creativity.
• 6:45
  Thing on at 02: This, uh, is a single malt. Though there's no grain whiskey involved, the Oeichi single malt ten year old marks a return for the distillery to traditional age statements. It's been about ten years since I've seen an age statement. Uh, Nika. Nika is releasing this expression to commemorate ten buildings located within the Yoichi distillery site that received special designation from the Japanese government as Important Cultural Properties in February 2022.
• 7:09
  Thing on at 02: A historical nod to Nika Whiskey's remarkable contribution to Japanese whiskey. That, uh, was also the year that Masera, uh, Takasuru, uh, got married to Rita, his Scottish wife. He learned how to make whiskey in Scotland, came back to Japan, changed it all, changed everything. So the Uichi single malt ten year old will be released annually in limited quantities.
• 7:31
  Thing on at 02: And thank you, Bob, for getting this, because it's not in Florida yet, officially, and this is the first taste. The color is a beautiful gold. And on the nose, my initial notes were, it's all about peach and apple blossom and melon. Then I got candied. Ah, melon rind and a hint of chocolate. And now we've let this sit for about an hour while we were tasting and doing our notes. And I put a little water in there and, um, the fruit is still there. It's actually just gotten bigger in the glass since it's been waiting. But adding water brought out more cherry and vanilla notes, which I didn't get before, and a hint of smoke on the palate.
• 8:18
  Thing on at 02: The first thing that hits is the peat. It's this beautiful peat smoke and then chocolate covered fruit. And the finish is medium long. It's, uh, a lot of retro nasal smoke coming out. Gorgeous mouth coating. It's delicate and beautiful. It's just one of my favorite Japanese whiskeys ever. And you should get this if you can find it.
• 8:41
  Thing on at 02: Yeah, I wrote bright and fresh. And that's just even though it's got that little bit of that little bit of that peat, that smokiness to it, you really enjoy this one. I mean, you have all those fruits that come out. The vanilla, the cherries, the little bit of the flowers that come out on. It's just, uh, a great expression.
• 9:02
  Thing on at 02: Creamy mouthfeel. You last forever on your mouth, man. They're doing something right there.
• 9:09
  Thing on at 02: I don't think they want to make whiskey, Bob, what do you think?
• 9:12
  Thing on at 02: Well, I'm like you. When I got offered this sample and they said, it was a ten year age statement.
• 9:18
  Thing on at 02: I about swallowed my tongue because I can't remember the last time I saw an age stated Nica anywhere.
• 9:24
  Thing on at 02: Um, so I was extremely excited to get this and it did not disappoint. In fact, honestly, it's exceeded my expectations. Um, the nose is absolutely beautiful. Um, just sweet honey, like white wildflowers.
• 9:46
  Thing on at 02: I think. Justin, you said cherry blossom we were drinking.
• 9:49
  Thing on at 02: Yeah, cherry blossoms, white peach. And on the palate, it's just.
• 9:55
  Thing on at 02: Don't think you're drinking an Isla, don't think you're drinking something with a heavy peat.
• 10:00
  Thing on at 02: M It's just that wisp of smoke to make it interesting, but you've got that char like campfire smoke. Um, it's sweet. There's honey, there's burnt toffee in this. There's a little bit of cherry on it.
• 10:14
  Thing on at 02: Um, even with a little water, it just gets better. This is really one of the best ones I've had from Nika in quite some time.
• 10:23
  Thing on at 02: And they make great whiskey, so that says a lot. Um, yeah, if I can find a bottle of this, you can bet your rear end I'm picking it up because this one's fantastic. What'd you think, Jesse?
• 10:34
  Thing on at 02: So I got pears, apples, cherry blossoms, tangerines. Felt like I was waking up in Washington, DC.
• 10:43
  Thing on at 02: You know, when you say tangerine, I didn't get all that citrus till now. It's been sitting in the glass. The citrus is there.
• 10:48
  Thing on at 02: The water really brought it. I did a drop of water after we had it open for an hour, and that brought out the tangerine a lot.
• 10:55
  Thing on at 02: Very fruity. The whole thing is very fruity with a light wisp of smoke there.
• 10:59
  Thing on at 02: Yeah. The citrus is all up front, like all front palate.
• 11:03
  Thing on at 02: Ah.
• 11:04
  Thing on at 02: On the palate, when we first opened it, I got big apples, nice gorgeous wood. Then different notes come out talking about the same time.
• 11:13
  Thing on at 02: I'm sorry, he's describing something else.
• 11:16
  Thing on at 02: Big apples and gorgeous wood.
• 11:18
  Thing on at 02: Okay.
• 11:19
  Thing on at 02: The finish is beautiful. It's like she gives you just a beautiful kiss goodbye before she leaves is just un.
• 11:26
  Thing on at 02: And the finish, it stays with you and it stays with you and it stays with you. I mean, it's just so incredibly well done.
• 11:33
  Thing on at 02: That being said, it's still delicate.
• 11:35
  Thing on at 02: Yeah, it's gorgeous. Oh, no. It is the prime example of a Japanese whiskey. It's subtle, it's nuanced, it's feminine, it's layered.
• 11:44
  Thing on at 02: It's not in your face segation.
• 11:48
  Thing on at 02: A glass.
• 11:49
  Thing on at 02: It's just so well done. Uh, applause to these guys. They knocked it out of the park with this one. We're going to be rating the, uh, Yoichi single malt Japanese whiskey. Ten year old and extremely well deserved.
• 12:03
  Thing on at 02: Five sips.
• 12:07
  Thing on at 02: We did a bunch of Yoichi and Migikyo earlier in the year, um, when the brand ambassadors were in town. You went to that thing, too, right?
• 12:15
  Thing on at 02: Yeah.
• 12:17
  Thing on at 02: Uh, this is better than what they brought.
• 12:20
  Thing on at 02: I mean, and again, not saying that their regular stuff is fantastic. I mean, I still have a bottle. I keep a bottle of Nika days on my shelf at all times because, uh, for a very reasonably priced whiskey that is a non age stated whiskey, it's bright.
• 12:37
  Thing on at 02: It's like drinking sunshine in a glass.
• 12:40
  Thing on at 02: It's got that coffee malt, but it's so well done.
• 12:43
  Thing on at 02: I mean, for the money. I know at least one of us picked it as Whiskey of the year that year that it came out. So it shows what they make. They make great whiskey, but wow. Yeah. Uh, this, uhe, uh, ten year is, is something a little bit more ethereal.
• 12:58
  Thing on at 02: Um, do we have time to start the next one? We'll talk about this.
• 13:04
  Thing on at 02: We'll just keep talking about this.
• 13:05
  Thing on at 02: All the barley from these whiskeys. Most of these Japanese single malts comes from Scotland. They don't grow enough barley in Japan to do this. It's all about rice patties and, uh, corn, I think. But, uh, no, not corn. Wheat.
• 13:19
  Thing on at 02: Wheat. Wheat.
• 13:20
  Thing on at 02: Anyway, so their grain whiskey stalks and their malt whiskey stalks come from overseas, but it's all distilled in Japan.
• 13:27
  Thing on at 02: Hey, and we're back, and, uh, we were waxing poetic about the, uh, uiche ten year. But let's move on to our waxing.
• 13:34
  Thing on at 02: On or waxing off.
• 13:35
  Thing on at 02: Depends on which hand. That's right.
• 13:40
  Thing on at 02: Don't go there.
• 13:45
  Thing on at 02: So we'll move on to our next whiskey. And our next whiskey is going to be the larceny barrel proof Kentucky straight bourbon.
• 13:51
  Thing on at 02: This is the A 123. Yes, I know it's late in the year, and we're just getting to it. Sorry, but it also came in kind of late.
• 13:59
  Thing on at 02: I'm retail, and they sent me a 123 in May when we should be getting the B five.
• 14:05
  Thing on at 02: Yeah, well, this is, uh, the A 123, which is the first release of 2023.
• 14:11
  Thing on at 02: That's 62.9% ABV, 125.8 proof, non H stated. The A 123 is the first release of larceny barrel proof for 23. Uh, following the standard heaven Hill coating procedure. The first letter of the batch indicates, uh, which of that year's releases the bottle was part of. Starting with a. With the second digit is the number that determines the month, and the last two are the year that it's released. So this release consists of barrels aged between six and eight years and is non chill filtered. Some mash bill is 68% corn, 20% wheat, 12% malted barley. Um, it's got a beautiful old copper penny sort of burnt bronze color to it.
• 14:54
  Thing on at 02: On the nose. To me, this is like walking into a candy shop or like just inhaling a box of Werther's originals.
• 15:02
  Thing on at 02: It's nougat, creamy nougat and caramel, milk chocolate, brown sugar. It's just all sweetness on the nose. On the palate, though.
• 15:14
  Thing on at 02: M on the palate. Boom. Just huge. Just right in your face.
• 15:23
  Thing on at 02: Tannic, but not overly tannic, not drying. Um, lots of pepper, spice, um, aged tobacco, cigar box, a little bit of old leather.
• 15:37
  Thing on at 02: I get sort of that burnt toffee on the finish.
• 15:41
  Thing on at 02: Just a huge larceny. I, uh, think this is one of the best ones I've had so far.
• 15:48
  Thing on at 02: What do you think for sure? This is above and beyond some of the other stuff that they have, but you're taking your regular larceny, and, uh, you're just giving it a big kick here on the nose. That brown sugar, that butterscotch, that candy, all that sweetness candy coming out on it. And then on the palate, that vanilla, caramel toffee, the tobacco pepper, it's just so well blended together. And that creamy mouthfeel finish goes on and on. What a way to start the day with these two expressions that we had, one after another.
• 16:25
  Thing on at 02: This actually fooled me because I didn't think it would be a weeder. But it doesn't taste like it, right?
• 16:31
  Thing on at 02: Exactly.
• 16:32
  Thing on at 02: Well, this is always a lighter one, and usually we'll do these with Elijah Craig, barrel proof, and it tends to sort of blow it out of the water because it's an entirely different whiskey. It's a lighter style, but this one, nothing light about this one, baby, let, um, me tell you. You find one of these still on the shelf.
• 16:51
  Thing on at 02: Grab it, Justin, what'd you think?
• 16:53
  Thing on at 02: So this whiskey, for me, comes on really big, really spicy, and then midway through it, it tastes like someone did a really good job kind of charcoal filtering it, even if it's not charcoal filtered, and it just smooths out by the end. The finish is long, but not as big as the beginning. But, um, this is probably one of the best larceny barrel proofs I've had for a while.
• 17:18
  Thing on at 02: I agree. For me, the spice didn't come out till it sat in the glass for that time we've been talking and, uh, reviewing. At first, it was all about nougat, caramel, brown sugar, vanilla.
• 17:30
  Thing on at 02: That's because we gave you a neck pour to start off with.
• 17:35
  Thing on at 02: Neck pour. Anyway, uh, but you know whAt? On the palate, it's not just candy. It had a really good tannic grip, and I had, like, pipe tobacco.
• 17:44
  Thing on at 02: Yeah, pipe tobacco coming up. Ah. But now that's been sitting on the nose, the spice is there.
• 17:49
  Thing on at 02: Yeah. Like aged, damp tobacco in a tobacco barn or that pouch of type of pipe tobacco. Not the flavored stuff, but just the regular, the real old. Yeah.
• 17:59
  Thing on at 02: Like my grandfather used to smoke.
• 18:00
  Thing on at 02: Exactly. Yeah, absolutely.
• 18:03
  Thing on at 02: Lovely. Uh, this one, I think, again, we've been fortunate to have tried, I think, pretty much all of, I think, every one of the larceny barrel proof releases since they first started.
• 18:14
  Thing on at 02: And I swear, I think this is the best one of all.
• 18:16
  Thing on at 02: I agree.
• 18:18
  Thing on at 02: Yeah.
• 18:19
  Thing on at 02: Uh, these go to eleven.
• 18:20
  Thing on at 02: Exactly. So we're going to be rating the larceny barrel proof Kentucky straight bourbon number a 123. A well deserved five sips.
• 18:36
  Thing on at 02: What's going on? You think? This is one of our fall release shows?
• 18:41
  Thing on at 02: To have two that good right off the bat, uh, that's pretty impressive.
• 18:47
  Thing on at 02: So let's go to Justin, have him do our next whiskey.
• 18:51
  Thing on at 02: So we've got Jack Daniels, Tennessee Whiskey, ten year old batch 248.5% alcohol by volume, or 97 proof. It's 80% corn, 12% malted barley, and 8% rye. So it's hard not to compare this to batch one. Batch two, I think, is a lot better. It's just a lot bigger, a lot bolder. It doesn't finish flat on, um, the nose. I got corn, caramel toffee, candy corn on the palate. Came through with the candy corn again, and I got some coffee ice cream. And the finish was, um, light, but really nice. And it's got just a nice hint of wood to it. They did a really good job with this expression. What did you think, Brent?
• 19:46
  Thing on at 02: Yeah, I enjoyed this one.
• 19:48
  Thing on at 02: Um, I think this is better than the batch one that they had. Uh, I, uh, got to try this one up in Tennessee as well.
• 19:56
  Thing on at 02: And batch one was.
• 19:57
  Thing on at 02: Yeah, yeah, there's nothing wrong with.
• 20:00
  Thing on at 02: Remember batch one. I've had so many whiskeys between now and then, I don't remember batch one at all.
• 20:03
  Thing on at 02: I had it at a bar recently with one of my neighbors. No, a few years ago.
• 20:07
  Thing on at 02: It could just be, but it could be the brand damage woman used to.
• 20:10
  Thing on at 02: Watch my dog, and she was the bartender, so it was like, different place, special people.
• 20:17
  Thing on at 02: You're having a whole sense memory thing going.
• 20:19
  Thing on at 02: Yeah.
• 20:20
  Thing on at 02: Me, it was just like another day. Drinking a whiskey. Yeah.
• 20:23
  Thing on at 02: Hanging out.
• 20:24
  Thing on at 02: That's a lot of them. But I mean, sometimes you remember particular whiskey.
• 20:27
  Thing on at 02: Yeah, I know you get all the cheers. Batch one, I remember. I liked it.
• 20:32
  Thing on at 02: Paid a lot for it. I had a lot of expectations for batch one, too.
• 20:35
  Thing on at 02: It was okay. But I liked it.
• 20:37
  Thing on at 02: Well, because I think people like to see the age statement on some of these things. I think they're expecting more than a regular Jack Daniels.
• 20:45
  Thing on at 02: And this definitely brings much more.
• 20:47
  Thing on at 02: They're getting it with this vastly much.
• 20:49
  Thing on at 02: More because when you taste this, there's no way that you. Oh, this is Jack Daniels.
• 20:54
  Thing on at 02: Yeah.
• 20:54
  Thing on at 02: If I handed that to somebody and didn't tell them what bottle it came out of, in a million years, they're not going to guess right. And again, no knock against, Jack. I mean, they sell a metric ton of that stuff.
• 21:03
  Thing on at 02: Minute they're 80 proof, regular black label.
• 21:06
  Thing on at 02: It's entirely different.
• 21:07
  Thing on at 02: Different animal.
• 21:08
  Thing on at 02: Yeah, completely different.
• 21:09
  Thing on at 02: Like a mixture's ten, honestly, like a low.
• 21:12
  Thing on at 02: Oh, I know. Entry proof. I'm so happy that they've changed it, Jack, because it was old number seven and nothing else for the longest time.
• 21:21
  Thing on at 02: But now they're opening up and they're getting all of these amazing barrels and all this amazing whiskey that they have that they're not blending down to old number seven. They're letting it stand on its own. It shows you what really amazing whiskey they've got sitting in the Rick house.
• 21:34
  Thing on at 02: Oh, yeah.
• 21:36
  Thing on at 02: Uh, this is amazing on its own.
• 21:41
  Thing on at 02: I get that cherries, vanillas, that tobacco. It's just a great mouth.
• 21:45
  Thing on at 02: This is a great contrast to the first one, which, ah, there was no fruit in the first one. It was candy. This is fruit, like you said. Cherry vanilla.
• 21:53
  Thing on at 02: Yeah.
• 21:54
  Thing on at 02: Fruit salad. Yummy, yummy.
• 21:57
  Thing on at 02: But it still has those dark candy, uh, notes as well.
• 22:02
  Thing on at 02: Some dark fruit, too. Yeah.
• 22:05
  Thing on at 02: Just extremely well done.
• 22:07
  Thing on at 02: I mean, huge m long finish for me. Try with watEr.
• 22:14
  Thing on at 02: It's got just enough Tannin on the front.
• 22:19
  Thing on at 02: It holds your interest. It's got a pretty good finish on it.
• 22:24
  Thing on at 02: Well done.
• 22:25
  Thing on at 02: Water didn't help it. Didn't hurt it. Didn't help it. Yeah, leave it.
• 22:29
  Thing on at 02: Uh, you know, it's worth a try. You never really know.
• 22:33
  Thing on at 02: Well, we're going to be rating the, uh, Jack Daniels Tennessee, uh, whiskey, tenure batch two. A well deserved four sips.
• 22:41
  Thing on at 02: Classified.
• 22:44
  Thing on at 02: Still good, though.
• 22:45
  Thing on at 02: Yeah, really good. Well, normally you don't start a show off with two fives.
• 22:51
  Thing on at 02: Normally we'd be peeking at that four going, man. It's the best thing we've got on the table. But fortunately, we're doing well today.
• 22:59
  Thing on at 02: Good day.
• 23:00
  Thing on at 02: Let's have, uh, Brent tell us about our next one from Jack.
• 23:02
  Thing on at 02: Thanks, Bob. This is the Jack Daniels Tennessee whiskey. It says twelve year old. So two years older than what we just had, 53.5% ABV, 107 proof. So a little bit higher of, um, a little bit higher proof on it as well. And it's, uh, mash bills, 95% rye, 5% malted barley. So what happens with that? With this, it's a whole different, uh, animal, uh, with a twelve year old here, it's kicked it up a notch. Um, we're dealing with the colors. The same kind of dark, golden, um, copper penny on, uh, the nose. You get the cherries, you get some, uh, tobacco, a little bit of vanilla on there.
• 23:54
  Thing on at 02: Yeah. I'm getting marzipan, which wasn't here earlier.
• 23:58
  Thing on at 02: Yeah.
• 23:58
  Thing on at 02: Coming out a little bit candied.
• 24:01
  Thing on at 02: The mash. Wrong. That's on the script.
• 24:04
  Thing on at 02: That's incorrect.
• 24:05
  Thing on at 02: Okay.
• 24:05
  Thing on at 02: Yeah.
• 24:07
  Thing on at 02: Um, but on the palate, this is a different animal compared to the ten. They're so different from each other. And they're the same.
• 24:15
  Thing on at 02: I mean, you smell them and it's like these are from the same place.
• 24:19
  Thing on at 02: Right?
• 24:21
  Thing on at 02: Holy cow.
• 24:22
  Thing on at 02: Right?
• 24:22
  Thing on at 02: And I don't know if it's, uh.
• 24:24
  Thing on at 02: And not that one. Well, that one's horrible. But this one's good. I mean, they're both really good. They're just different.
• 24:29
  Thing on at 02: When we were tasting, Bob, you and Brent both that you don't think you see the same place. But for me, when I smell these side by side, I smell the same place. For me, I would say that these.
• 24:41
  Thing on at 02: Were from, there's a base there. But if I just Handed you one and then hand you to the next one, right after that, you'd go, whoa, those are different.
• 24:49
  Thing on at 02: Yeah, well, that's the first initial reaction. But, uh, that cherry and vanilla note with the roasted nuts and the spices, it comes through both. It's just more intense on the twelve.
• 25:01
  Thing on at 02: Yeah.
• 25:04
  Thing on at 02: This one has, uh, that deeper tobacco flavor to it as well.
• 25:09
  Thing on at 02: That's the two years extra.
• 25:11
  Thing on at 02: Right. I think that's exactly the two years that comes through.
• 25:13
  Thing on at 02: And the finish just doesn't want to end as well. Uh, I don't know what we're doing. Starting off the day with four expressions like this. Something's wrong.
• 25:22
  Thing on at 02: Bob, what'd you, who'd, uh, you upset on this one?
• 25:27
  Thing on at 02: Do you have a genie in a bottle?
• 25:28
  Thing on at 02: Just get out and leave the rest of the whiskey for me.
• 25:32
  Thing on at 02: Yeah, I mean, it's not Jack, but it's Jack. Jack, uh, is coming out and they are really, um, changing up what people are thinking about what Jack was.
• 25:46
  Thing on at 02: Okay, so now I kind of understand what you're saying because if you give me the Jack 80 proof old number seven with these, you'd never.
• 25:53
  Thing on at 02: Yeah, you're right in a million.
• 25:54
  Thing on at 02: I think the ten and twelve I could recognize from coming from the same distillery.
• 25:58
  Thing on at 02: Yeah. It's an entirely different flavor profile.
• 26:03
  Thing on at 02: How long has it been since you've had old number seven?
• 26:06
  Thing on at 02: Probably not that long. I drink a lot, Justin, what do you think?
• 26:12
  Thing on at 02: So it's like on the nose, it's like I'm smelling a cherry vanilla Coke and I'm burning a kerosene lamp in the background and just feel, uh, like I'm eight again.
• 26:25
  Thing on at 02: It's great.
• 26:27
  Thing on at 02: You're camping. Yeah, camping. And passed out drunk by the fire.
• 26:32
  Thing on at 02: I got into Daddy's liquor again.
• 26:34
  Thing on at 02: It happens all the time. You know how many times I had to roll him away in the campfire's.
• 26:37
  Thing on at 02: Liquor was not this good.
• 26:38
  Thing on at 02: Yeah, I know your dad. Yeah. Your dad didn't spend this kind of money. Yeah, that was more like Boone's farm. And maybe the occasional bottle of crown that one of his reps gave him.
• 26:48
  Thing on at 02: I said the drug companies gave us the best stuff.
• 26:50
  Thing on at 02: Yeah, but nothing this good.
• 26:53
  Thing on at 02: Legitimate drug companies.
• 26:54
  Thing on at 02: Yeah, legitimate drug.
• 26:57
  Thing on at 02: Not the kind you're thinking.
• 27:00
  Thing on at 02: They drink better.
• 27:01
  Thing on at 02: You should qualify.
• 27:01
  Thing on at 02: Daddy was a doctor.
• 27:02
  Thing on at 02: Yeah, it's not the Cali cartel. Yeah.
• 27:06
  Thing on at 02: Uh, we got a rating. Sir, you're still. Still sipping. He's still nosing that glass.
• 27:13
  Thing on at 02: Yeah. It's so pretty.
• 27:16
  Thing on at 02: You're violating that glass with your nose.
• 27:18
  Thing on at 02: It's like a dusty tobacco barn.
• 27:22
  Thing on at 02: Uh, it does kind of taste like a dusty.
• 27:25
  Thing on at 02: Yeah, there's a little bit of a dustiness to it.
• 27:27
  Thing on at 02: Yeah. Comes out like cherry pipe tobacco. Old dusty wood, but not overpowering.
• 27:39
  Thing on at 02: Not like an, uh, old, dusty whiskey.
• 27:42
  Thing on at 02: They said, oh, this.
• 27:45
  Thing on at 02: Doesn'T have the funk, but it's got that old wood.
• 27:48
  Thing on at 02: And it's different because they did Sinatra, which was really good. But that was more like a Jack than what you would expect and stuff.
• 27:57
  Thing on at 02: And this like gentleman Jack amped up.
• 27:59
  Thing on at 02: Yeah, exactly. And this is different than that. They've, uh, managed to improve themselves like Jack.
• 28:08
  Thing on at 02: Uh, well, why are we reviewing other whiskeys, man?
• 28:10
  Thing on at 02: We got four more to go after this.
• 28:12
  Thing on at 02: These go to eleven. Um, but, yeah, this one's an entirely different animal.
• 28:18
  Thing on at 02: It's lovely. So we're going to be rating the, uh, Jack Daniels twelve year old a well deserved four sips.
• 28:25
  Thing on at 02: Guys go off on tangents. We can't start talking about more Jack.
• 28:29
  Thing on at 02: We got four left.
• 28:30
  Thing on at 02: Yeah, we're fine. We got time.
• 28:32
  Thing on at 02: All right, so harm is going to tell us about our next whiskey.
• 28:35
  Thing on at 02: Thank you, sir. So the old Patero single barrel, uh, rye whiskey, uh, is 64.95% ABV, or 129.9 proof. It is eight years old and three months old. The, uh, old Patero single barrel straight rye whiskey is Asian American oak. The wood is air dried for 74 months, and the barrels are fully toasted and charred by hand.
• 28:57
  Thing on at 02: 24.
• 28:58
  Thing on at 02: 24.
• 28:58
  Thing on at 02: Sorry.
• 28:59
  Thing on at 02: If you're really dry.
• 29:00
  Thing on at 02: Yeah. Over an oak fire. And the mash is 100% malted rye.
• 29:06
  Thing on at 02: Let me say that again. 100% malted rye, not Barley. And it's fermented for four days and double distilled in a traditional copper pot.
• 29:14
  Thing on at 02: Not regular rye, malted rye.
• 29:16
  Thing on at 02: Yeah, Malted rye. So it's a beautiful old copper nose, but. Old copper color. But the nose is where it's at. It is cereal. It's got green and dark at the same time. It's sweet milk chocolate and rye bread.
• 29:33
  Thing on at 02: Um, it's just really interesting.
• 29:36
  Thing on at 02: Just the rye bread comes out. The malt is there.
• 29:39
  Thing on at 02: I don't know what that. There's a high tone that's kind of sweet. And on the palate, it's creamy.
• 29:45
  Thing on at 02: Mhm. Rich, rich cream, little citrus underneath, good pepper. And heat from the alcohol. And it's mouthwatering. It doesn't dry you out, it makes you salivate more for another sip.
• 29:59
  Thing on at 02: Um, the finish is quite long and sweet, like rye bread. Toasted rye bread. Brent, what do you.
• 30:09
  Thing on at 02: I put on the nose? I have malt.
• 30:12
  Thing on at 02: Malt. Malt and Cheerios.
• 30:14
  Thing on at 02: Yeah.
• 30:15
  Thing on at 02: That's what I put for my nosing on this. On the palate. I got some white pepper, the malt, and I was like, should I have Cheerios again this morning or what?
• 30:28
  Thing on at 02: Uh, I was surprised by this because I was thinking, you see 100% rye and you think, okay, well, let's get into that.
• 30:37
  Thing on at 02: What we normally know about. But that malt really changes the key word.
• 30:41
  Thing on at 02: Malted rye.
• 30:42
  Thing on at 02: Right? Exactly. So just like Canadian rye is so different.
• 30:47
  Thing on at 02: And this really brings out.
• 30:50
  Thing on at 02: Bob, you got us another really nice one here. I don't know why.
• 30:53
  Thing on at 02: My first time tasting.
• 30:55
  Thing on at 02: Yeah, it is. I didn't know what I was going to get into here, having these samples here. And I'm like, wow, I'm surprised. Uh, I'm happy. Bring me more, Justin.
• 31:08
  Thing on at 02: So I got brinner on this thing. Breakfast, lunch, and dinner. For breakfast, I got malt.
• 31:13
  Thing on at 02: For lunch, I got red pepper and Parmesan cheese like I'd put on pizza. And to be fair, I had that yesterday. So maybe it's just coming back.
• 31:21
  Thing on at 02: There's no parmesan cheese.
• 31:24
  Thing on at 02: Brush your teeth, you animal.
• 31:26
  Thing on at 02: Oh, that's it.
• 31:27
  Thing on at 02: And, uh, red hots on the palate. The palate was really cool. Like, the flavor migrated all over my tongue different places. And then I got notes of mint and lemon, and I got a long tobacco finish with this thing.
• 31:41
  Thing on at 02: Yeah, I did get some of that lemon to it as well.
• 31:45
  Thing on at 02: You're right there.
• 31:45
  Thing on at 02: Yeah, I didn't mention it, but, yeah, when you think about it, does wander all over your palate, right?
• 31:50
  Thing on at 02: Yeah, it's like a hot Tody finish. Pretty cool.
• 31:56
  Thing on at 02: What do you think, Bob?
• 31:59
  Thing on at 02: I think this is absolutely lovely.
• 32:01
  Thing on at 02: Um, I've had old Petroleum before, some of their past releases over the years. I think I have, like, a 21 year old rye somewhere in this house.
• 32:13
  Thing on at 02: Um, God knows where it's at, but, um, yeah, this one on the nose, it's creamy, it's delicious, and we'll be back.
• 32:26
  Thing on at 02: Hey, and we're back and we're discussing the old Petrero single barrel straight rye whiskey. Uh, on the nose again, it's the creaminess. It's cream of wheat.
• 32:37
  Thing on at 02: It's fresh rye bread. For me, it's not cream of wheat, but it's that porridge, creamy. Yeah, it's porridge.
• 32:43
  Thing on at 02: Porridge. Yeah, that's what I'm saying. Not so much the wheat, but that.
• 32:45
  Thing on at 02: Porridge, I guess, would be cream of rye, my friend. Cream of rye.
• 32:48
  Thing on at 02: And then just on the palate would be a hit.
• 32:51
  Thing on at 02: Cream of rye.
• 32:52
  Thing on at 02: Mhm. On the palate, it's got just a little bit of tannin on the front just to give it a little bit of an edge, but it's got that bright lemony peel to it on the front, especially on the teeth.
• 33:08
  Thing on at 02: It was somewhere between lemon and orange.
• 33:10
  Thing on at 02: Yeah, I get that citrusy on the front palate, I get that spiciness. Um, I get that beautiful mouth coating of the malt. Um, and the finish on this thing just goes on and on and on and on.
• 33:24
  Thing on at 02: And it's an absolutely fabulous whiskey. I mean, I don't have a lot of experience with Petrera. I've had a few over the years, but know recently, and when they sent these, I want to like, oh, great. I want to get Rio Crane with them. Where do they make this? San Francisco.
• 33:41
  Thing on at 02: Oh, cool.
• 33:41
  Thing on at 02: Yep. So, so please, when you guys are listening, uh, next time send whole.
• 33:47
  Thing on at 02: Cause these samples were too small.
• 33:48
  Thing on at 02: Man, this is fantastic.
• 33:51
  Thing on at 02: I'm coming to see old Petrero.
• 33:52
  Thing on at 02: Yeah. So we're going to be rating the old Petro single barrel straight, uh, uh, rye whiskey. A well deserved four sips. That's classified. So we're going to go to our next whiskey and we're going to have Bret tell us about that one.
• 34:06
  Thing on at 02: Thanks, Bob. This is the old Petrero Sherry Cask finish. Straight rye whiskey, 63.23% ABV. It's 126.5 proof. It's four years, three months. So, uh, initially when you hear four years, three months, I'm just thinking like, that's kind of youNg, but sounds like.
• 34:24
  Thing on at 02: A short federal sense.
• 34:25
  Thing on at 02: Yeah. So the old Petraro Sherry Cask, finished rye whiskey, is aged in American oak casks. The wood was air dried for 24 months and the barrels were toasted and charred by hand over an oak fire. The whiskey was then finished in used Olaroso Sherry casks. The mash of 100% malted rye is fermented for four days and then double distilled in traditional copper pot whiskey stills.
• 34:51
  Thing on at 02: Just like they use at Club Fed.
• 34:53
  Thing on at 02: Mhm.
• 34:53
  Thing on at 02: Yeah.
• 34:57
  Thing on at 02: Whiskey, that's different pruno.
• 34:59
  Thing on at 02: Yeah, exactly. Bruno, this is kind of the brighter copper case recently.
• 35:06
  Thing on at 02: Well, it's debatable. I did get paid.
• 35:09
  Thing on at 02: Yeah. So it's a win for him.
• 35:12
  Thing on at 02: So on the nice, uh, lighter copper penny finish on it, um, on the nose, a lot of fruitiness on the nose. I get that sherry really comes through on the nose from the cask, on the palate. I get the sherry balance on it with the malt. It just works really well together. And then I get some, uh, light pepper, I get some orange on the finish, a little bit of tobacco.
• 35:41
  Thing on at 02: It is gorgeous.
• 35:43
  Thing on at 02: Uh, it is. We have three different expressions today that we've had, and this was my favorite of the three. Now, between three of us, we each had a different favorite expression when it started off.
• 35:52
  Thing on at 02: I think I like the original the best.
• 35:54
  Thing on at 02: Right? I like this one. And then we're going to get to the next one, which somebody else better.
• 35:57
  Thing on at 02: The original was great and we all liked it. So as long as they don't mess the barrel finish up, it's only going to be as good, if not better. Yahoo.
• 36:05
  Thing on at 02: Yeah.
• 36:06
  Thing on at 02: So I added water to this one and I think I'm getting.
• 36:09
  Thing on at 02: I added water out of all of them. Yes.
• 36:11
  Thing on at 02: I didn't add water to all of them. The water I think really helped this. I'm getting more. Your notes.
• 36:17
  Thing on at 02: To me, it was more muted without the water.
• 36:19
  Thing on at 02: Yeah. And then what I did afterwards is I took the first one, the second one, the third one had one sip. One sip, one sip. Put them all together, and it's like mind blow.
• 36:30
  Thing on at 02: Yeah.
• 36:31
  Thing on at 02: I've never heard of this stuff before. It's really good.
• 36:35
  Thing on at 02: I've been hearing about it for years and I've never had it. Yeah. Closer to the mic. Thank you.
• 36:39
  Thing on at 02: I'm just fantasizing about sitting on the hills in San Francisco and hand charring these barrels myself. I would volunteer to do it just to have some of this whiskey.
• 36:47
  Thing on at 02: They don't need to pay free labor.
• 36:48
  Thing on at 02: They got for some free labor.
• 36:50
  Thing on at 02: Just give me some sourdough, know, so I don't get hungry.
• 36:54
  Thing on at 02: That'd be great.
• 36:55
  Thing on at 02: Some seafood.
• 36:56
  Thing on at 02: We're good.
• 36:56
  Thing on at 02: Yeah, you're easy to deal with.
• 36:59
  Thing on at 02: So. Cherries, milk chocolate. What else did you say you got?
• 37:02
  Thing on at 02: The late peppers, some orange, some, uh, tobacco notes.
• 37:05
  Thing on at 02: Yeah.
• 37:09
  Thing on at 02: On the first one we had lemon. I didn't get the lemon on this.
• 37:11
  Thing on at 02: One, but it's got the red fruit.
• 37:13
  Thing on at 02: More sea salt, caramel on it, vanilla. Bigwood.
• 37:20
  Thing on at 02: He keeps talking about Bigwood. It's just those anime girls.
• 37:23
  Thing on at 02: Yeah. He seems a little obsessed with it, quite honestly.
• 37:26
  Thing on at 02: Yeah, this is just.
• 37:27
  Thing on at 02: I know where the whiskey takes me.
• 37:29
  Thing on at 02: And the thing about it is, like, a lot of cast finishes, people tend to cover it up with cast finishes, like paint, and it covers it up. You can still.
• 37:38
  Thing on at 02: You've got that beautiful malted rye whiskey, and the sherry just enhances it. They took it to the edge and didn't cover it up. It's not a sherry bomb.
• 37:57
  Thing on at 02: It's balanced. They did a good job.
• 37:59
  Thing on at 02: Very, very well.
• 38:00
  Thing on at 02: That really kind of plays well. Uh, I think this is the first time I've really had a nice malted rye.
• 38:09
  Thing on at 02: I've had malted rye before, but people have screwed it up.
• 38:11
  Thing on at 02: This is, uh, good.
• 38:12
  Thing on at 02: Yeah, this is well done.
• 38:13
  Thing on at 02: Um, this is pleasantly surprised.
• 38:17
  Thing on at 02: Well, we're going to be rating the old Petrero Sherry Cask finished, uh, straight rye whiskey.
• 38:23
  Thing on at 02: A well deserved four sips.
• 38:25
  Thing on at 02: That's classified.
• 38:27
  Thing on at 02: You guys are doing well.
• 38:28
  Thing on at 02: So let's get to the last one that we've got from old Petrero. So that's the old Petrero Cask finish.
• 38:35
  Thing on at 02: Uh, port, uh, cask finish, straight rye whiskey, 65.5% ABV, 131.2 proof. Seven, uh, years, three months.
• 38:47
  Thing on at 02: Uh, the port cast finish is aged in American Oak cast. The wood was air dried for 24 months, and the barrels were toasted and charred by handover and oak fire.
• 38:55
  Thing on at 02: That seems like a the Justin.
• 38:57
  Thing on at 02: The whiskey was then finished in 60 gallon used FrencH oak port casks. Uh, the mash is 100% malted rice fermented for four days and then double distilled in copper pot stills on this one. This one was the one that was really speaking to me because it's everything that the straight rye was. But that port note is just coming through so strong. But not, again, not overpowering, not covering up. It's just boosting the whiskey up.
• 39:29
  Thing on at 02: I get that little bit of grapeiness, that little bit of raisin. I get a little bit of cherry.
• 39:38
  Thing on at 02: M It's more raisin than cherry for me.
• 39:43
  Thing on at 02: Plum milk.
• 39:44
  Thing on at 02: Um, chocolate and raisins.
• 39:45
  Thing on at 02: Yeah, milk chocolate. And actually, on the exhale, I almost get almost, um, a menthol on the exhale.
• 39:53
  Thing on at 02: That'd be retro nasal.
• 39:55
  Thing on at 02: Yeah, it's so well done.
• 40:01
  Thing on at 02: I think the fact that it was French oak also helped as well with the port casks. I think if it was just regular American oak port cask, it might be a little bit different.
• 40:09
  Thing on at 02: But, uh, French oak brings less vanilla and more spice.
• 40:13
  Thing on at 02: Yeah, exactly. And you're getting it on this because the spice is there. I mean, there's that spiciness in the background. Gosh, this one's really well done. I do enjoy a port cask finished whiskey. I mean, one of my all time favorites is the Gwen Murrangy in the port cask, um, the Quintaruban.
• 40:31
  Thing on at 02: Um, so I lean a little toward a port finish, but this one was extremely well done. Again, not overpowered.
• 40:40
  Thing on at 02: Just boosts the whiskey up. Um, elevates it. You can still taste that malted rye whiskey through know real good. What do you think, Brent?
• 40:49
  Thing on at 02: Yeah. The thing that gets me so far with these three expressions is that I never heard of old patrol before. Now I have to go out and find it. So I think other people are going to take from this. Like, wow, this is something we need to find. This is something we need to try. Something different that we have to get into, uh, a regular rotation of, uh, whiskeys.
• 41:11
  Thing on at 02: Um, but it's not a regular whiskey. This is not bourbon, right?
• 41:14
  Thing on at 02: No, this is not bourbon. This is not your single malt.
• 41:17
  Thing on at 02: This is a malted rye. It's its own category.
• 41:20
  Thing on at 02: Right.
• 41:20
  Thing on at 02: And, uh, the port for me was a little, I mean, it was well blended and everything.
• 41:26
  Thing on at 02: Uh, but I preferred the sherry over the port. But there's nothing wrong with this.
• 41:32
  Thing on at 02: Don't drink them, because that one's talking to you.
• 41:37
  Thing on at 02: One of them talked to me more than the other ones, and that was that one.
• 41:40
  Thing on at 02: But, uh, when it all comes down to it, it's the whiskey that's going in. It's the straight rye malted whiskey.
• 41:48
  Thing on at 02: The base is amazing.
• 41:49
  Thing on at 02: Fantastic.
• 41:50
  Thing on at 02: I said that was my favorite. But the more I taste this port, I think I'm going more towards Bob's side.
• 41:57
  Thing on at 02: Yeah, I got the raisins to the dark side. A little bit of plum. I got a little bit of cloves on this one as well. Besides your other.
• 42:05
  Thing on at 02: That's from the French oak.
• 42:07
  Thing on at 02: There's definitely a clove to it. Sort of that heavy, clovey baking spice. Kind of.
• 42:15
  Thing on at 02: What really impressed me is on the palate, it's that same. Starts out dry, but then it's mouthwatering. Yeah, it's mouth watering.
• 42:24
  Thing on at 02: And we want to have another sip.
• 42:26
  Thing on at 02: What's that?
• 42:26
  Thing on at 02: This would be amazing with food.
• 42:28
  Thing on at 02: Oh, yeah, this, I think. Uh.
• 42:31
  Thing on at 02: Aren't you feeding us, Bob a nice steak? Feed us, Bob.
• 42:34
  Thing on at 02: Feed me, Seymour. A nice steak would be good with this one. Of course. Honestly, a nice steak would be good with anyone we've had today so far.
• 42:42
  Thing on at 02: So, uh, it's a rough day here in the clubhouse, boys and girls, so we're going to be rating the old Petrero Sherry Cask finish, straight rye whiskey. Sherry Cask. Sorry, port Cask finish. Uh, straight rye whiskey. A well deserved four sips, guys.
• 42:58
  Thing on at 02: It was well deserved.
• 43:01
  Thing on at 02: Their whole lineup is just almost a five.
• 43:04
  Thing on at 02: Yeah, I'm bordering on a five myself. Honestly, if we had lesser whiskeys in front of it, these would have been fives bar know. I mean, all three of a good.
• 43:16
  Thing on at 02: Day in the basement.
• 43:17
  Thing on at 02: Yeah, it doesn't stink in the basement today.
• 43:20
  Thing on at 02: So let's go to our last whiskey, and against my better judgment, I'm going to ask Justin. Tell us about that one. All right.
• 43:27
  Thing on at 02: We're going to end off with, or end up with Heaven's Door bootleg series four. It's eleven years old. It's 55.58% alcohol by volume, or 111.16 proof. That's a lot of decibels, people. The fourth annual bootleg release, the Bootleg Series, Volume Four, is a weeded bourbon, aged for at least eleven years. Finished in Islay Scotch casks.
• 43:59
  Thing on at 02: Come on, man. I've even been doing this.
• 44:02
  Thing on at 02: It's not Islay like.
• 44:03
  Thing on at 02: Yeah, Brent, you almost got it right. There you go.
• 44:07
  Thing on at 02: Uh, why put the letter here if you don't want just to say it?
• 44:10
  Thing on at 02: Who knows?
• 44:12
  Thing on at 02: People?
• 44:13
  Thing on at 02: Go ahead. And then it was Scottish people.
• 44:15
  Thing on at 02: Bottled at 111 proof, the ceramic bottle for bootleg Four features a beautiful lighthouse in Maine and M. It's involving the 2017 Bob Dylan from his beaten Path collection, celebrating Dylan's well traveled path across the USA. On the nose, it was, like, really nice and sweet.
• 44:46
  Thing on at 02: On the palate, I got Skittles, candy cane, and, uh, a little bit of peat. The finish was light.
• 44:56
  Thing on at 02: I thought it was pleasant and fun. What did you think, Harmeet?
• 45:01
  Thing on at 02: I think it's most words we've got out of Justin in about five years.
• 45:04
  Thing on at 02: That's because you wrote them for him.
• 45:05
  Thing on at 02: M is your name Harmeet? Bob. M. Bob.
• 45:08
  Thing on at 02: All right. Thanks, Justin. Thank you. The color, which you didn't mention, is an old dark copper.
• 45:17
  Thing on at 02: I don't see color.
• 45:18
  Thing on at 02: Uh, yeah. Uh, it's a beautiful cherry and vanilla on the nose, but not the same as, uh, the Jack Daniels. More like candy, like you said.
• 45:29
  Thing on at 02: Skittles, toffee. Uh, there's tons of red pepper and, uh, black pepper, and there's a hint of smoke. When I added water, the smoke and the sweetness came up. And it's just a beautiful light peat. You're just getting a hint of that cask. Peaty skills. It's medium bodied.
• 45:49
  Thing on at 02: Uh, but it starts light, but then it coats your palate.
• 45:55
  Thing on at 02: Uh.
• 45:56
  Thing on at 02: Uh, I think we were talking earlier. Smoked candy. You went to a candy shop, you got a handful of candy, put it in the smoker.
• 46:02
  Thing on at 02: Yeah.
• 46:03
  Thing on at 02: Smoked candy.
• 46:03
  Thing on at 02: Yes. Jolly ranchers out of a smoker.
• 46:06
  Thing on at 02: Yeah. There you go.
• 46:06
  Thing on at 02: So the one thing you need to do with this one is you have to add water.
• 46:10
  Thing on at 02: You need to put it on a.
• 46:11
  Thing on at 02: Cube or if you don't add.
• 46:13
  Thing on at 02: This one was tight when we opened it, and all of us were kind of disappointed until we all added water.
• 46:19
  Thing on at 02: It was just muted.
• 46:21
  Thing on at 02: Yeah, it was like, you can see that it's there, but it's just not coming through.
• 46:24
  Thing on at 02: Water. A few drops amped this up like you wouldn't believe.
• 46:27
  Thing on at 02: The other thing is that on the finish, it dries my mouth out. On the finish, it's kind of like.
• 46:34
  Thing on at 02: A dry, very tannic.
• 46:36
  Thing on at 02: Yeah, exactly. So you get that. But, yeah, the cherry, the vanilla, the toffee, the smoke. Um, the smoke is light enough that it's very tolerable and stuff.
• 46:44
  Thing on at 02: But the one thing they haven't mentioned so far is the packaging on this. It's just amazing. I mean, the packaging in itself comes.
• 46:51
  Thing on at 02: In a ceramic bottle with an original painting by Bob Dylan on it. This particular bootleg release, it's a seaside with a lighthouse and everything. Um, and it comes in this leather binder with a.
• 47:04
  Thing on at 02: It looks like something you put on a bookshelf in your library.
• 47:07
  Thing on at 02: Yeah. Finest Corinthian leather.
• 47:11
  Thing on at 02: I know my own needs. And what I need from an automobile, I know I get from this new Cordova.
• 47:19
  Thing on at 02: Come on, you remember this. Beyond the curtains, Cordova's workmanship, where's the weatherfulness of its appearance? I request nothing beyond the thickly cushioned.
• 47:30
  Thing on at 02: Luxury of seats available, even in soft Corinthian leather. You played the long version. I like that.
• 47:36
  Thing on at 02: Yeah.
• 47:36
  Thing on at 02: I want the whole thing, man.
• 47:39
  Thing on at 02: But, yeah, the packaging on this, I miss him.
• 47:42
  Thing on at 02: The packaging on this is just amazing. So, I mean, it's one that you're going to have.
• 47:49
  Thing on at 02: Exactly.
• 47:49
  Thing on at 02: It's a collectible. But what's inside, it's pretty damn good, too, right? Again, uh, I agree with Brent. We all kind of looked at it and went, M. It's good, but it could be better. And then as soon as we put water in it, it just opened it up, exploded.
• 48:06
  Thing on at 02: Yeah.
• 48:07
  Thing on at 02: And it's still a rancher and a smoker.
• 48:11
  Thing on at 02: Yeah.
• 48:12
  Thing on at 02: Throw this over a big rock, you'll be happy.
• 48:14
  Thing on at 02: The Isla cask is muted. Don't be scared by that Isla cask.
• 48:17
  Thing on at 02: No, it's, uh, not a little frog up in your face. Um, Brent's not wincing in pain, so you know that the smoke isn't that bad at all.
• 48:25
  Thing on at 02: Second peded whiskey he's had today.
• 48:27
  Thing on at 02: Yeah. He's had two that were smoky, and he actually liked both of them, so.
• 48:32
  Thing on at 02: It just acculturated him a little bit.
• 48:34
  Thing on at 02: M. Well, when you. It's not Octamore.
• 48:38
  Thing on at 02: I put rupees in his drink.
• 48:42
  Thing on at 02: We're going to rate the Heavens Door bootleg 411 year old. A well deserved four Sips classified.
• 48:49
  Thing on at 02: Well, that's all the time we have for today. I want to thank our co host for joining us. Thank you, Brent.
• 48:54
  Thing on at 02: Thanks for the fours. Thanks for the fives.
• 48:56
  Thing on at 02: There you go.
• 48:57
  Thing on at 02: It's a nice.
• 48:58
  Thing on at 02: Think about it. Nothing today was below four.
• 49:00
  Thing on at 02: It's a good day. It's a great day.
• 49:01
  Thing on at 02: Thank you, Justin.
• 49:02
  Thing on at 02: Thank you.
• 49:03
  Thing on at 02: What a know. Everybody goes, you guys have great jobs. You get to drink. Yeah. We got to kiss a lot of frogs to get to the prince today. We didn't. And thank you, Harm.
• 49:12
  Thing on at 02: Bob, um, there were no frogs in the basement today. This is all princes. I would have preferred princesses, but, you know, I'll take what I get. These are good.
• 49:20
  Thing on at 02: Don't make fun of Prince. He wore high heels and could still.
• 49:23
  Thing on at 02: Take your girlfriend and beat me in basketball.
• 49:26
  Thing on at 02: Exactly.
• 49:26
  Thing on at 02: Right.
• 49:27
  Thing on at 02: Well, for Sips and smokes, this is made man. Bob, we thank you for joining us. Remember, life is too short to drink bad whiskey. Unfortunately, today, that wasn't a problem that we had.
• 49:37
  Thing on at 02: We did not have that problem.
• 49:39
  Thing on at 02: Shirts versus blouses.
• 49:41
  Thing on at 02: Blouses. Game blouse. Going back to that Yoichi is a little bit my glass.
• 49:50
  Thing on at 02: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap. Just tap it in the subscribe button.
• 49:59
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• 50:00
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• 50:02
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• 50:27
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• 50:59
  Thing on at 02: This has been a one tan hand production of sip suds 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, will see you all next time.
• 51:15
  Thing on at 02: Sam.