March 20, 2026 • 40 mins
Barley from both sides of the pond
@Westwardwhiskey @kinnittyspirits @clonakiltydistillery @arranwhisky #whisky #scotch #americansinglemalt #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man Bob
SIPS – Join us for another exciting episode of Sips, Suds, & Smokes as we delve into a tantalizing lineup of whiskies from both sides of the pond that will tickle your taste buds! Expect lively discussions about flavor profiles, aging processes, and, of course, our signature SIPS ratings! Our hosts bring their unique perspectives as they navigate through the tasting notes and share their thoughts on each whiskey. From the citrus notes of Westward to the rich complexity of Clonakilty, there’s something for every whiskey enthusiast to enjoy. Please, these are trained professionals that can lick batteries and eat glue. Will the young spirits stand up to their older counterparts? Tune in to find out! We will be discussing this whisk(e)y and rating them from 1-5 with 5 being the best:
4:39 Westward Whiskey Two Malts Rye 2023 3 SIPS
11:24 Westward Whiskey Vintners Cuvee 3 SIPS
17:44 Kinnitty Castle Cider Cask Finish Single Malt Irish Whiskey 3 SIPS
22:26 Kinnitty Castle 10 Year Irish Whisky 2 SIPS
27:44 Clonakilty Single Pot Still Irish Whiskey 4 SIPS
35:05 Arran Signature Series No. 1 Remnant Renegade Single Malt 3 SIPS
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Whiskey Tasting, Irish Whiskey, Westward Whiskey, Clonakilty, Whiskey Reviews, Spirits, Bourbon Cask, Cider Cask, Tasting Notes, Whiskey Ratings, Distillery History, Craft Distilling, Whiskey Enthusiasts, Cocktail Recipes, Whiskey Education, Tasting Panel, Northwest Whiskey, Single Malt, Whiskey Blends, Whiskey Flavors
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Episode Transcript
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>> Announcer (00:00):
On the next episode of Sips, Suds and smokes.
>> Brent (00:03):
Here are the whiskies we're going to discuss
today. So Westward Whiskey 2 Malts Rye, 2023. We
have Westward, Westward Whiskey Vintners, Cuvee
Kennedy Castle Cider Cask finish single malt Irish
whiskey, Canady Castle 10 year old Irish whiskey,
Clonakilty Single pot Still Irish whiskey and
Aaron Signature series number one Remnant Renegade
(00:26):
Single malt Western was established
>> Bob (00:29):
in Portland in 2004. Many startup distilleries
create unaged spirits as a means to finance the
long aging process required for making whiskey.
One of those spirits they created, aviation gin,
was noticed by a well known movie star, became a
huge hit. After selling off that brand, they now
(00:51):
focus solely on their whiskey.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios. Why? Because that's where the good stuff
is. It's sips, suds and smokes with your smokin
host, the good old boys. And now it's sippin time,
(01:53):
foreign.
>> Brent (02:00):
Time again. Welcome to the sips episode where
everything good in life is worth discussing.
>> Harm (02:04):
You know it's, it's not true. We don't discuss
everything good in life. Mardi Gras is coming up
this Tuesday. Uh, when this show comes out, maybe
months later, but I don't know.
>> Brent (02:12):
Why are you worried about it? You've been banned.
There's.
>> Harm (02:15):
I'm not allowed to go back to New Orleans. My ex
wife, whatever. I, I miss Mardi Gras.
>> Brent (02:21):
I would, I would drive you there right now just to
watch him arrest you and beat you in a stick. I'd
pull right in the center of town and go, hey, look
at who I got here. Yeah, okay. Yeah.
>> Harm (02:31):
Bob, I appreciate the pub subs. I would like a
muffle Otto next time.
>> Brent (02:35):
I'm sure you would go buy one. Well, this is made
man Bob. And joining. I'm gonna go backwards.
Joining me today is good old boy Harmony.
>> Harm (02:44):
Thank you, Bob. I appreciate, uh, you having us
here and giving us whiskey to taste.
>> Brent (02:50):
Okay, Whiskey taste and good old boy Justin.
>> Bob (02:54):
It's good to be here, Bob. I'm enjoying the buzz
from the first show.
>> Harm (02:58):
Me too.
>> Brent (03:01):
And made man Mory.
>> Maury (03:02):
Thank you for having me, Bob. I'm really excited
about the last show. It was really fantastic. And
um, yeah, m. Thank you.
>> Brent (03:12):
You're getting really close with your mouth to
that microphone. It's a little disturbing. And
good old boy Br.
>> Justin (03:18):
I am very excited for this lineup we got here
today.
>> Maury (03:23):
Was that your line from the Last show.
>> Harm (03:26):
Well, I think, I think we've telegraphed the show.
The, the, our results. Uh, Bob, what are we
tasting today?
>> Brent (03:35):
Well, our sip segment's all about wine, distilled
spirits, tea, coffee, and anything else you can
sip. And here are the whiskies we're going to
discuss today. So you guys done?
>> Justin (03:47):
Sorry, I didn't say a thing.
>> Maury (03:49):
I was just clearing my throat.
>> Brent (03:50):
Westward Whiskey 2 Malts Rye. 2023. We have
Westward Westward Whiskey Vintners, Cuvee Kennedy
Castle Cider Cast Finish single malt Irish
whiskey, Canady Castle 10 year old Irish Whiskey,
Clonakilty Single Pot Still Irish whiskey and
Aaron Signature series number one Remnant Renegade
single malt. So Justin, why don't you tell us one
(04:14):
of our SIPs ratings.
>> Bob (04:15):
We're gonna do two SIPs today.
>> Brent (04:19):
Nice. Spud him.
>> Harm (04:21):
What else do you have?
>> Brent (04:23):
Well, isn't that nice? Really? Really. I swear to
God. All right, so let's go on to our first
whiskey. Uh, and uh, Justin, tell us about that.
>> Harm (04:41):
Oh, jeez.
>> Bob (04:42):
Western was established in Portland in 2004. Many
startup distilleries create unaged spirits as a
means to finance the long aging process required
for making whiskey. One of those spirits they
created, Aviation gin, was noticed by a well known
movie star, became a huge hit. After selling off
(05:05):
that brand, they now focus solely on their whiskey
western. Westward Whiskey Two Malts Rye, 2023.
It's 45 alcohol by volume or 90 proof. It is 12%
malted rye, 88% Pacific Northwest two row pale
(05:28):
malt. This is the second edition of Two Malts Rye,
the first being from 2019. This expression
features 12% malted rye from their longtime
malting partner Gwait Great Western.
>> Justin (05:43):
We're having a great time.
>> Bob (05:46):
It's really, really great to be here. Great
Western malting along with their Pacific Northwest
grown and malted barley. The color is a light
straw. The nose is citrus rind, um, boiled peanuts
(06:07):
and candied tangerine. On the palate you get big
Apple baking spices and some Walker shortbread.
The finish, The finish is peppery with some um,
(06:31):
baking, not baking spices, but stuff you put on
the barbecue. Those spices. Barbecue spices,
>> Harm (06:43):
oak.
>> Bob (06:45):
So what did you think, Brett, since you have a lot
to say?
>> Justin (06:49):
Okay, I got some of those same notes you got on
the uh, on the nose. The nose seems promising.
When you have the nose, you get a little bit of
that, uh, that citrus, you know, that citrus note
and stuff. And so you're just expecting that.
>> Harm (06:59):
It's all I got.
>> Justin (07:00):
Well, yeah, that's what I'M saying is, so you got
that citrus note, and you're just expecting it.
But for me, the. You know, that the apples and the
spices and. And stuff, they just. It fell short
for me. I'm not a. I'm not this. The tumult, you
know, kind of guy. It's not my wheelhouse. So
that's all there's.
>> Harm (07:18):
Well, first off, there's a, um, issue with the
script here. It's called two malts rye. Here on
the script, it's really just two malts. It's 12%
malted, uh, rye, but 80% malted barley. So this is
not a single malt, like scotch whiskey, but it's
mostly American malt barley. So 88% malted barley,
(07:40):
12% rye. So that rye note is adding a accent. But
think of this as approaching a single malt
American whiskey almost. So you've got.
>> Justin (07:49):
It is another thing I don't like.
>> Harm (07:51):
Yeah, yeah. Another thing you don't exactly.
>> Justin (07:53):
Right.
>> Harm (07:54):
Stuff that Brett doesn't like.
>> Bob (07:57):
If you marinated pork with this, it would be
amazing.
>> Justin (08:00):
Well, I think if you do something like that with
it, it's. But it's not. It's not in my wheelhouse.
That's all.
>> Harm (08:04):
Yeah.
>> Justin (08:05):
You know, I mean, I get the notes that are there,
but they're not the. You know, it's just not for
me.
>> Harm (08:09):
I understand exactly what you're saying, Brent,
but, you know, I love these flavor profiles, but I
think it's too young. We were just, uh, when. When
Justin talked about this whiskey. While they're
waiting for their whiskey to mature, they're
making gin. They made aviation. They do the other
things as well. This whiskey, it feels like it's
just too young.
>> Maury (08:28):
I don't know how young it is. It's actually more
mature than I thought it would be.
>> Harm (08:33):
So I get those green, like, you know, I'm
surprised. Just didn't say glue. He's always
talking about paste and glue, and I didn't get it
on fabulous, weird notes. I'm getting a green wood
note, and I'm getting a glue note.
>> Maury (08:46):
Uh, I would agree. I would disagree with you. I
think if it had more time, it would be better. But
I think that doesn't taste young or green to me.
And I'm very sensitive to overly young whiskey.
>> Bob (08:58):
Maury is very sensitive.
>> Harm (08:59):
It's like, I'm not gonna say what I'm seeing sense
of, like, I don't. This is a family show, but
we're not allowed to talk about it.
>> Maury (09:10):
You're small.
>> Harm (09:13):
M. About Females. And I tell you, you're in, like,
an engorged. I can't say it anyway,
>> Maury (09:19):
small male member. It's okay.
>> Harm (09:21):
The, uh, citrus peels there, the walnut tangerine,
it's gorgeous, but it just tastes young.
>> Maury (09:28):
Stay young.
>> Harm (09:29):
It's young. Yeah, yeah. Uh, you have a different
threshold than I do now. Now, if we were veered
into different territory. So I don't know, Bob,
what do you think where we.
>> Brent (09:40):
I think it's young. I mean, the. The. The
maltiness on it is very, very present, which you
get on a younger malt whiskey.
>> Harm (09:47):
Right?
>> Brent (09:48):
You're not getting green, though.
>> Harm (09:50):
That.
>> Brent (09:50):
Is, that. Is that pronounced? Is it right for. Is
it too young? No, it's not. It's not too young,
but I think it would have benefited from another,
you know, year or two in the barrel,
>> Harm (10:01):
you know, couple years more at least.
>> Brent (10:03):
You know, the citrus peels there, the
>> Harm (10:05):
walnuts, it's got a weird green.
>> Brent (10:09):
The maltiness is on the nose because, like, where.
>> Harm (10:11):
Where Justin says shortbread, I think that's where
I'm kind of getting that. You. You said, uh, what.
What kind of shortbread?
>> Brent (10:21):
You say, there's only one shortbread. Okay, yeah,
inferior shortbread made by the Communist Party of
China or something, but, yeah, there's only one
shortbread, sir.
>> Harm (10:35):
All right, well, good. And, I mean, I. Did you.
Anybody get coconut on this?
>> Bob (10:41):
On the palate and the finish on the retronasal.
Exhale. That's it.
>> Harm (10:45):
Uh, coconut, right?
>> Brent (10:46):
Yeah, coconut.
>> Harm (10:49):
I wish you were altered.
>> Brent (10:51):
Me too, but we'll be back. Hey. And we're back. We
were just finishing up our thoughts on The
Westward whiskey. Two malts, rye, 20, 23. Anybody
else got anything else to kick in?
>> Justin (11:08):
No, I think I said it.
>> Brent (11:09):
All right, well, we're gonna give it, uh, three
sips.
>> Maury (11:13):
Interesting.
>> Harm (11:15):
And that's because a couple of these guys were
overridden. You guys are too harsh.
>> Brent (11:21):
All right, so it was higher.
>> Harm (11:23):
Harm, go ahead.
>> Brent (11:25):
That takes us to our next whiskey. We're gonna
have Maury tell us about that one.
>> Maury (11:29):
This next whiskey is the Westward Whiskey vendors
cuvee at 46 ABV. It's 92 proof 102 row malted
barley. This is a blend of whiskeys aged in fruit
forward, Pinot Noir, Syrah and temperature
Tempranillo barrels from the legendary Willamette
(11:52):
Valley in Oregon, and Cabernet Sauvignon barrels
from Sonoma county and Australia's Margaret river
wine regions. Uh, it's got a beautiful, dark 1980s
copper penny, and I still have the hiccups on the
nose. There's a hint of strawberry strawberries,
(12:15):
dried raisins, fig orchard fruits, some red
licorice, and a little bit of citrus peel. On the
palette, we get black currant, strawberry
shortcake, clove, little forest floor, and then a
little bit of flaw.
>> Harm (12:36):
You okay? He's about to pass out.
>> Maury (12:40):
Yeah, no, I'm okay. I'm, um, just trying to think
about this whiskey. It's got a nice long finish.
It just kind of goes on and on. There's a little
bit of coffee, a little bit of graham cracker,
some cherry jam, orange marmalade, and it just
sort of lingers and goes on and on. I like this
quite a lot better than the first expression. I
thought it was interesting. Brent, what'd you
(13:01):
think?
>> Justin (13:02):
Well, I like those notes that you say, but, um,
uh, it just makes it to me. It's. It's. Again,
this is that. That not in my wheelhouse, you know,
so I. I get some of those flavors. But, um, let me
revisit again real quick while, uh, while Harm
says it, I'm going to revisit, really.
>> Harm (13:20):
So while I was. I get some of the things that Mory
said and you agree with again. I get those glue
and green wood notes.
>> Maury (13:29):
I never said glue.
>> Harm (13:31):
Uh, that's just. I know you didn't. I agree with
you. I'm getting these glue notes and, uh, like.
>> Bob (13:36):
Oh, and it's coming.
>> Harm (13:37):
It's the glue and green wood notes. It's like a
weird yeast.
>> Bob (13:42):
Uh.
>> Harm (13:42):
I don't know what's going on here. I feel like
they overdid the. We talked about, um, uh, people
overdoing their wine cask finish, uh, whiskeys. I
feel like this is too much.
>> Justin (13:53):
Well, this one. You know what it has on there?
That. That I do like of it. It has that strawberry
note to it. You don't have anything with a
strawberry note. And I get a lot of strawberries
out of this.
>> Harm (14:04):
You're gonna get that from the Pinot noir and the
tempranillo and maybe, um, yeah, you get that from
there. But I don't know. I just. It's not. It
doesn't integrate well. The whiskey's too young.
They use too much wine. I don't know what happened
here. It's just not. It's not hitting it.
>> Announcer (14:21):
It's.
>> Harm (14:21):
These are all jangly, inconsistent, not well
integrated notes for me. I'm not a fan. Um,
Justin, what do you think?
>> Bob (14:30):
So on the nose, I got Fig Newtons and 1979 Elmer's
Glue.
>> Announcer (14:37):
Years Old.
>> Harm (14:38):
I'm glad they put a vintage.
>> Brent (14:40):
Very good year for.
>> Bob (14:41):
It's a very good year for Elmer.
>> Justin (14:43):
That was when you could put it on your hand and
make like a skin cast and you just kind of pull it
off.
>> Harm (14:47):
Yeah.
>> Justin (14:47):
Yeah.
>> Bob (14:47):
And the.
>> Harm (14:48):
Of course, those are the best. The.
>> Bob (14:55):
On the palate, I got oak. And the flavor you get
when you lick pennies.
>> Justin (15:01):
When you. Why do you lick pennies?
>> Bob (15:03):
Because I'm sick. Mad. I was a sick boy at the
time. What you just said is one of the most
insanely idiotic things I have ever heard.
>> Maury (15:13):
At no point in your rambling, incoherent response
were you even close to anything
>> Bob (15:20):
that could be considered a rational thought.
Everyone in this room is now dumber
>> Maury (15:25):
for having listened to it.
>> Bob (15:27):
That's a fair point. What did you think, Harmony?
>> Harm (15:29):
I think that his sound bite went on too long.
Because I wanted to say I've looked at Penny
before too. She applauded it. And did it apply to
this? She appreciated.
>> Brent (15:39):
You worthless scumbag. You made Ric Flair mad. I
hope you're happy.
>> Harm (15:46):
All right, I. I understand that coppery note
you're saying from the. Penny either. There's too
much wine here. It's not integrated. Well, it
didn't do it for me.
>> Brent (15:55):
You two idiots like batteries when you're a kid,
didn't you?
>> Bob (15:58):
Yes.
>> Brent (15:58):
Yeah.
>> Harm (15:58):
How do you know if the 9v good unless you touch
putting on your tongue first? Come on.
>> Bob (16:02):
It's spicy.
>> Harm (16:03):
Yeah, it's spicy like a 9 volt. God, I'm becoming
like him.
>> Brent (16:11):
What the hell did I do to deserve this? We're too
good.
>> Harm (16:16):
No one deserves what happens to you, Brent. You're
being punished by God for something I just
happened.
>> Bob (16:21):
No one deserves it.
>> Brent (16:22):
That's Brent.
>> Justin (16:23):
He doesn't know who he's talking to. Wrong guy.
He's got the table all mixed up.
>> Brent (16:28):
I know.
>> Maury (16:29):
He's.
>> Brent (16:29):
He's special that way. Um. Yeah, definitely. The
raisins, the figs, they're all good tasting notes.
>> Harm (16:38):
Separately, but together. It's not working on the
palate.
>> Brent (16:40):
The current is there. Baking spice, clove. But
yeah, I mean, I. I, um. I gotta agree with it.
It's. I think they just. I think they. I think
this one, they just went. How many barrels do we
have laying around?
>> Harm (16:58):
Or at least four different wine types.
>> Brent (17:00):
Yeah, let's just throw everything in all of them.
And then we'll see what happens. I think they
overdid it.
>> Harm (17:04):
And they didn't give it time to marry. Didn't give
it.
>> Brent (17:07):
I think it needs, I think it definitely needs a
lot more time.
>> Harm (17:10):
It's got potential. It's got potential.
>> Brent (17:12):
Yeah.
>> Harm (17:12):
Bring it to me in five more years. Yeah.
>> Brent (17:14):
Yeah.
>> Maury (17:14):
It could be going back in the barrel for five
years, boys.
>> Harm (17:17):
Yep. Toya rating. Oh, you're moving on.
>> Brent (17:26):
We're gonna be giving the westward Whiskey
Vintner's Cuvee 2 Sips. Well, isn't that nice? All
right, so that takes us to our next whiskey.
>> Maury (17:36):
Tell us bomb. Tell us about it.
>> Brent (17:38):
Which is from Kennedy Castle in Ireland. Kennedy
Castle has had a long and storied history. The
original castle at Kennedi was destroyed in 1209,
was rebuilt by the Normans, you know, Bill and
Carol Norman, really nice people. Uh, in 1213.
Then an abbey was built there that lasted for
quite some time. In 1630, another castle was built
(18:00):
next to the abbey, uh, that got taken away by the
government.
>> Bob (18:05):
I was expecting a fire.
>> Brent (18:06):
Yeah, it, it went through like every, like every
whiskey that we do. It went through about 27
hours.
>> Maury (18:12):
Yeah.
>> Brent (18:13):
Um, it was owned by the high sheriff, not of
Nottingham, but, uh, of Kings county. That
sheriff, um, during the, during the Irish, uh,
wars, uh, it was burned to the ground by the ira.
>> Bob (18:27):
There's the fire.
>> Justin (18:28):
There you go.
>> Harm (18:29):
You're talking a lot about some castles history
when they start making whiskey, Bob.
>> Brent (18:33):
Well, they started making Whiskey back in 2015
when, let me tell you, the castle is really m.
Cool because I've been there.
>> Bob (18:44):
Okay.
>> Brent (18:44):
I had lunch there, uh, when I was in Ireland, uh,
about a year, year and a half ago. Really, um,
cool. I mean, beautiful place. Um, but, yeah,
2015, it was purchased by a group of English and
American investors, uh, who owned it to this day.
And it's. It's a hotel. You can go stay there. And
they started their own line of whiskey.
>> Harm (19:05):
And let me tell you, that part of the earth's
crust is at least 4 billion years old probably.
There you go.
>> Brent (19:11):
So the Canadian Castle cider cast finished single
malt Irish whiskey. It's 43% ABV 86 proof and a
non channel filtered double distilled malt aged in
an ex bourbon barrel, then finished in an American
oak cast that originally housed Irish apple cider.
So. Ooh, it's got an interesting sort of, ah,
light bronzy color to it. On the nose there's
(19:36):
definitely a citrus, a lemongrass
>> Harm (19:40):
and a commercial.
>> Brent (19:41):
Smells like a commercial. Yeah. Hey, and we're
back. So going over the chronic, uh, chronic
yellow. Going over the Kennedy Castle cider cast
finish again, interesting nose on it. Lemongrass,
citrus Apples, fresh straw. Not a lot of malt on
(20:08):
it,
>> Harm (20:08):
but it is a single malt Whiskey.
>> Brent (20:10):
Yeah.
>> Justin (20:10):
Yes, man.
>> Harm (20:12):
100 malted barley.
>> Justin (20:14):
Mhm.
>> Brent (20:17):
M. Apples. Kind of puff pastry. Kind of like a
pastry.
>> Harm (20:23):
I love the nose.
>> Brent (20:24):
Yeah, the nose is fantastic.
>> Justin (20:27):
I mean the, the palate you get.
>> Brent (20:29):
That apple's not bad.
>> Justin (20:31):
Yeah, you get a lot of apple on the palate. And
uh, um, you know, you can see where that cider,
that cider is coming out in it. I think it's just
not, not enough. Like, it's not, not enough punch
to it.
>> Harm (20:45):
Again, this tastes young. This tastes maybe four
to five years old the max. It should be nine years
old. It's not got enough viscosity from oak aging.
It doesn't have an. It's. It's got the gorgeous
light notes of that cider cask, the lemongrass,
the apples and the palate. You taste all that
(21:06):
stuff, but it seems young to me. I mean, I don't
know what to tell you.
>> Bob (21:10):
The nose smells like hard cider, which is pretty
cool.
>> Justin (21:12):
Yeah, it's a nice smell and it
>> Bob (21:14):
follows through on the palate. It tastes like a
pretty hard, hard cider. So I think that's
probably what they were going for. I think they
hit it.
>> Brent (21:24):
Really.
>> Bob (21:25):
So if you like that, you like.
>> Maury (21:26):
I think they were trying for a whiskey and it's a
little bit. Oh, uh, I thought they're going for
hard, hard, hard cider. I would agree with you. It
makes, it makes it great for that.
>> Harm (21:34):
I mean, I've had other cider cask, finished Irish
whiskey and this is better than some of those. But
it's still young.
>> Bob (21:41):
No, I decided it did a good
>> Brent (21:43):
job with the finishing. They didn't overdo it.
They didn't underdo it. They, you know, they paid
attention. So yes. They didn't just throw it in
and forget about it and go, let's pull it out now.
Um, but yeah, I'm with you. I think they started
with a whiskey that was a little bit young. I
mean, Lord knows we. Well, they, we drunk younger.
>> Harm (21:58):
Despite the castle being built in 1209, they
started in 2015. Yeah, yeah.
>> Brent (22:03):
So, yeah, definitely, definitely an interesting
whiskey. So we're going to be giving the Kennedy
Castle cider cast finish single malt Irish
whiskey, three sips.
>> Harm (22:19):
So close to being a, uh, four for me, but just not
there. It's too young.
>> Brent (22:22):
It was just a little bit older. Yeah. So that's
going to take us to our next one. We're going to
have Brent tell us about that.
>> Justin (22:27):
Thanks. Bob, um, we're going to be talking about
the Canadian castle 10 year Irish whiskey. So this
one does have an age statement to it. Um, it's 43%
ABV 86 proof, non, uh, chill filtered. It's
matured in American oak ex bourbon casks, blended,
then returned to European oak oloroso sherry butt
for its final year.
>> Maury (22:48):
Um, yeah, this is by description, it sounds great.
>> Justin (22:51):
Yeah, it's triple distilled. It's generally aged
in, uh, the finest old cask. You know, that's what
it is.
>> Harm (22:57):
Asian oak casks, when I call them. The finest.
>> Justin (23:00):
The finest oak casks.
>> Harm (23:01):
We'll get to that in a second, sir.
>> Justin (23:03):
No, it says it right on the label. Go ahead, I can
read it right there.
>> Harm (23:05):
It says the finest.
>> Justin (23:06):
It says the finest cast, you know.
>> Harm (23:09):
Oh, God, this is so.
>> Justin (23:10):
So the color.
>> Brent (23:11):
Buying the unfinished cast. That's the guy I want
to meet. You know, he walks in and goes, what kind
of cask you got? Well, here I would find this one
over here are the really lousy ones.
>> Bob (23:21):
Ooh, that would be me. Yeah, I'm that guy.
>> Harm (23:23):
Please have me your second best. Your second best
cask is cheaper, but almost as good as the finest.
Your third best cask is, I think, what we have
here.
>> Bob (23:31):
Remember, mom, Drinks for effect.
>> Brent (23:33):
Yeah, so, uh, the. Your mom definitely drinks for
effect.
>> Harm (23:37):
Brett, we interrupted.
>> Justin (23:37):
Brent.
>> Harm (23:38):
Brett, say. Say what you say.
>> Justin (23:39):
Yeah, so the. So the color of this is. It's a
little darker than. Than the first one. So I think
the age is kind of showing through a little bit on
this one. It is 10 years.
>> Maury (23:47):
You can't drink color.
>> Justin (23:48):
You can. You can't drink color, but drink color
you can't. But, but you can taste. But you can
taste the color on this one. You can taste the age
on it. You can taste number seven. Yes. Nice on
the nose. You get that oak on it, you get a little
bit of dried fruit. Dried fruit.
>> Maury (24:11):
All true.
>> Justin (24:12):
Yes, all true.
>> Harm (24:13):
It's raisin and the sulfur and that's the problem.
These are bad casks. They finished it in a bag.
>> Justin (24:19):
I don't think so. I mean, that's.
>> Harm (24:21):
This is 10 year old whiskey, right?
>> Justin (24:23):
But this is better than the other one.
>> Harm (24:24):
No, it's not.
>> Justin (24:25):
You don't think so?
>> Harm (24:26):
No, absolutely wrong. The other one was much
better than this.
>> Justin (24:28):
I think this one is better, older.
>> Harm (24:30):
It's got a lot of character. But that, I swear to
God, I smell dirty laundry. Badly dirty laundry.
Musky, musty. Sherry cast that were slightly
moldy. Sounds good.
>> Bob (24:45):
Prune juice and ensure
>> Harm (24:49):
I might.
>> Maury (24:49):
Makes me want to run. Right.
>> Harm (24:53):
Well, but first of all, let's take
>> Brent (24:54):
Justin back to the home. M. Bob.
>> Harm (24:58):
Um, Prune juice is a warrior's drink. It's a
warrior's drink, my friend. Talk to Worf, but
sure, not so much.
>> Brent (25:08):
It's a TV show. Move on with your life.
>> Justin (25:12):
I mean, for me, I like this one better. I think
you're saying. What you're saying is that you
think that it was. Went into a bad cask.
>> Harm (25:19):
Yeah, I think they took a great whiskey and
spurred spoiled it.
>> Justin (25:23):
I mean, I, uh, I think the
>> Harm (25:25):
first one was better. It was young. This is older.
It started better, but they screwed it up by this.
That whatever cast they used to age those olorosa
sherry casks, they didn't use good quality casks.
It smells musty and sulfury.
>> Justin (25:42):
They use the finest old cask, you
>> Bob (25:43):
know, right on the bottle.
>> Harm (25:50):
This was a good whiskey. I think they must have
ruined. Or a mediocre whiskey that they didn't
improve. I don't know what happened here.
>> Maury (25:57):
Yeah, I've had two.
>> Brent (25:58):
I've had worse sherry casks. You know, where it
was just unbreakable very much.
>> Harm (26:02):
They're not undrinkable, but they. It's not great.
>> Brent (26:05):
It was not a great sherry cask. I. I definitely
think that, uh. Honestly, I think if they'd have
taken this whiskey and put it in that cider cask.
>> Harm (26:12):
Oh, yeah.
>> Brent (26:13):
Then they would have had a bomb.
>> Bob (26:14):
I love big butts. I cannot lie. But this was
probably not a great butt.
>> Harm (26:18):
Yeah, this is a. Not a good butt. Yeah, there is
bitter and unbalanced, just like me.
>> Brent (26:23):
There's a bit. There's definitely a bit of sulfur
in there.
>> Bob (26:25):
So, uh, this is my future. Yeah, that's what this
is. Uh, when I go to the home.
>> Harm (26:31):
You're bitter now, but you're not as unbalanced as
I'm. Or you're not as bitter as I am now. No,
this.
>> Bob (26:34):
This is what I'll be drinking in
>> Justin (26:36):
the future
>> Bob (26:39):
once I've lost all.
>> Maury (26:40):
I wouldn't pour it out.
>> Bob (26:40):
I'll be drinking this. Oh, no, I wouldn't be
pouring it out. That would be my option.
>> Brent (26:46):
Yeah.
>> Harm (26:46):
I mean, I wouldn't voluntarily drink it.
>> Brent (26:49):
Well, the obscene stuff you have out
>> Harm (26:53):
spirits, you'll be drinking way above your nothing
else.
>> Bob (26:56):
There's nothing else you will be drinking.
>> Harm (26:57):
This depends on the company.
>> Brent (26:59):
Yeah. Harm has a cutoff wine. This is way above
you drank arcane.
>> Justin (27:05):
Okay.
>> Harm (27:05):
Oh, that. Yeah, that was special in how bad it
was. Oh, that was the most special bad whiskey
ever had in my life.
>> Brent (27:12):
We drank the cigarettes and coffee. Stolen. Okay.
>> Maury (27:15):
Oh, that was.
>> Harm (27:15):
Oh my God.
>> Brent (27:16):
That was even worse.
>> Bob (27:17):
Oh, uh, I need to try that. You still have it? I
hope so.
>> Brent (27:21):
I don't know. Ask him. It used to be in.
>> Harm (27:23):
I feel like they made a brand out of being bad.
>> Brent (27:25):
Oh yeah, it was.
>> Bob (27:26):
Yeah.
>> Harm (27:27):
So let's. Let's go on. So what do you got a rating
for this, Bob?
>> Brent (27:30):
That one was scary. So we're going to be giving
the Kennedy Castle 10 year Irish whiskey two sips.
Well, isn't that nice? So that's going to take us
to our next one. We're going to have Justin tell
us
>> Maury (27:42):
about that distillery to us, Justin.
>> Bob (27:45):
I will. Clonakilty distillery founders, the Scully
family have farmed their land on the Atlantic
coast of Ireland in County Cork for eight
generations.
>> Maury (27:59):
That's a long time.
>> Bob (28:01):
Their fields, would that be about 160 years.
>> Harm (28:06):
Okay.
>> Bob (28:07):
Unless they were really randy. Their fields at the
base of Galley Head Lighthouse are influenced by
the sea mist, soft rain and ocean spray which
provides complexity to the soil that permeates
through to each individual grade. Whiskey is
triple distilled with water added slowly and
(28:27):
incrementally in the way they call a gentle cut
before being aged in their warehouse near the
ocean. Clona. Kilty S clone. Kilty Single pot
still Irish whiskey. It's 46% alcohol by volume or
92 proof. It's made from m 100% cork grown barley,
(28:51):
triple distilled in copper pot stills and matured
in ex bourbon Amontillado. Amontillado and oloroso
sherry casks. The uh, nose. Which one is this? The
fifth one.
>> Harm (29:07):
I'm glad you're glad you're paying attention.
>> Bob (29:11):
Okay, I'm gonna go with that one
>> Justin (29:16):
to gamble.
>> Bob (29:17):
It is vanilla demerar, sugar and citrus on the
palette. It's a fruit basket with some nice spice
and orange. And we'll be back.
>> Brent (29:42):
When uh, you're at Islay and you look across the
water, you can see Ireland right there. Like you
could swim to it.
>> Harm (29:47):
You couldn't swim to it?
>> Bob (29:48):
I couldn't do it.
>> Harm (29:51):
We're back from commercial.
>> Brent (29:52):
Yep. And we are discussing the quantity. Single
pot still Irish whiskey.
>> Harm (29:56):
Do you know which whiskey you're tasting, Justin?
Yes.
>> Bob (29:58):
I was right. I guess the right one.
>> Justin (30:01):
All right, that's not bad then.
>> Harm (30:03):
So where were you?
>> Bob (30:04):
I already went through all the notes so I'm going
to ask Brett what he thought.
>> Justin (30:07):
Yeah. So this one, uh, this one I like better Than
the other. Than the other Irish whiskeys that we
just had. This one is fruit. It got the pears and
the apple to it. You know, you can. This is more
like the Irish whiskey that I like. And it's
coming out in the notes of.
>> Harm (30:21):
It's been around for a longer time and they've
been doing good stuff.
>> Justin (30:24):
Yeah, it's got the sweetness, it's got those
fruity notes. Um, there's nothing technically
wrong with it. I still like. There's other Irish
whiskeys that I prefer, but this one is nice. I. I
like the gentleness of it.
>> Brent (30:37):
Um, just because Bill Samuel's family came from
there doesn't make makers mark and Irish whiskey.
>> Justin (30:43):
I know that. That's okay.
>> Maury (30:47):
Thank you, Brent.
>> Harm (30:48):
That's. That's Brent's. Brent's favorite. Irish is
makers mark.
>> Justin (30:52):
Yeah.
>> Harm (30:52):
Why not?
>> Justin (30:54):
Why not? That's what I say.
>> Brent (30:58):
What did you think? Arm.
>> Harm (31:00):
I'm glad you wait till I had a mouthful of water.
Uh, thanks, Bob. Uh, the color is, uh, gorgeous
golden. It's vanilla on the nose. Uh, Justin said
demerara sugar, I'll give him that. I get a little
bit of a cantaloupe or ripe tropical, uh, fruit
note on the nose as well.
>> Justin (31:21):
Uh, that's pear.
>> Harm (31:23):
No, I get pear as well, but that's more on the
palate for me.
>> Justin (31:26):
Okay.
>> Harm (31:28):
Vanilla pears, apple. It's still a little bit
young. A little orange peel. I. I like this
whiskey a lot. The finish is medium to medium long
with some spice coming out on the finish. That's
very pleasant. It's a beautiful, pleasant, easy,
drinky whiskey. I could drink it all day long.
>> Justin (31:49):
Yeah. This is batch one of this.
>> Maury (31:50):
Yeah, It's a nice little sipper.
>> Harm (31:52):
I agree with you, Harm M. All day long, baby. You
know what I would like to make with this? I would
like to make a highball with this, like two parts
whiskey to three parts club soda. Little twist of
lemon.
>> Justin (32:03):
Of lemon?
>> Brent (32:04):
Yeah.
>> Harm (32:04):
Yeah. This would be an all day. Like Maury said,
all day supper. Bob, what do you think?
>> Brent (32:08):
I would just like to drink it in between my
Guinness, but, you know, that's just me.
>> Harm (32:12):
But, uh, I don't waste time with beer, but
Guinness every now and then. Yeah.
>> Brent (32:15):
Guinness is not beer, sir.
>> Harm (32:17):
It's bread. And it's bread in a glass.
>> Brent (32:19):
And you say that again and we're going to have to
go outside.
>> Harm (32:24):
I find beer too filling and not enough alcohol.
>> Brent (32:28):
Remember what the guy started here is
>> Harm (32:29):
whiskey that is not finished.
>> Brent (32:30):
They say it. They say Guinness is like 10 slices
of bread. I've never woken up naked after eating
10 slices of bread. Um, no, this is, this one. The
longer it sits in the glass, the better it gets. I
mean, it's, it's breathing.
>> Harm (32:46):
It's really great.
>> Brent (32:48):
We actually know one of the principals at
Quanticilty. Their whiskeys are always really
good. This one is no exception. It's opened up a
lot since we've owned it. Nice sweet nose to it.
The sugars there, that citrus, A little bit of
tart apple. And then on the palate, the tart
(33:08):
apple's nice.
>> Harm (33:09):
Yeah. I didn't emphasize the spice enough. The
spice is with, as the air comes out, like clove
and, and all spice notes and little mace.
>> Justin (33:19):
They're very, very, they're very, very subtle,
though. They're not like, they're not like, ah, a
rye. Right, right. Like, right, there's, there's
subtle notes, you
>> Harm (33:27):
know, so, so well done.
>> Brent (33:28):
Right? Yeah. The pears there, the apples there.
It's got a really good finish. The finish goes on
for a long time. Um, yeah, this one's delicious.
I'd drink this one all day.
>> Harm (33:40):
So I don't get too much amontillado in this. Uh,
and I don't get, I don't
>> Brent (33:45):
get it on the finish. I, I, I pick up the sherry
on the finish.
>> Harm (33:49):
I don't, I get more amontia than Ola Rosa. I take
that back. So amontillado is a drier style shell
than Oloroso. Amontillado, uh, is not bone dry
like Fino. It's not sweet like, uh, but it's
>> Brent (34:00):
not sticky, you know, it's not, you know, raisiny
sweet.
>> Harm (34:04):
Oloroso is going to give you the raisins.
Amontillado is going to give you nuts, almonds.
>> Brent (34:08):
Yeah. And that's what this is.
>> Harm (34:09):
I'm getting more of that amontillado. M. It's
good. Yeah.
>> Brent (34:15):
And this is what happens when you use a good
sherry cask.
>> Harm (34:18):
I say a higher rating than you guys gave it
because whatever, Whatever, harm, whatever.
>> Brent (34:26):
All right, well, we're gonna be giving the
quantity Guilty. Single pot, still Irish whiskey.
Yeah. Four sips.
>> Justin (34:33):
No, no, no, no, no.
>> Harm (34:35):
No more sips. Yeah.
>> Justin (34:40):
No, I did not agree.
>> Harm (34:41):
I, I, uh, love that Bob dropped an F bomb. Yeah. I
wonder if this goes out on the radio. It's going
to go. We're. Please, nobody,
>> Brent (34:50):
nobody. Two to a four.
>> Harm (34:52):
It was never a two.
>> Brent (34:53):
No, nobody. I mean, you act like somebody's
listening to this show.
>> Justin (34:56):
Come on.
>> Bob (34:57):
If people listen to this I would have no clients
at all.
>> Brent (35:01):
All right, let's have Harm tell us about our last
whiskey.
>> Harm (35:04):
Okay, Bob, thank you for coming to me. Finally,
uh, the Iron Distillery.
>> Bob (35:11):
She never came for him, but go ahead.
>> Harm (35:14):
I'm not going to do any of the dirty jokes. Okay.
So the Iron Distillery was established by a group
uh, by uh, led by Harold Curry, a former director
of Chivas Brothers and D Day veteran. He was
looking for a good water supply and chose to build
a distillery in Lanza on the north end of the
island of Aaron. The initial distillery
(35:35):
construction was delayed and then a pair of golden
eagles took up residence at the. When the. When a
pair of gold needles took up present at the site,
it was finally completed 1995. Their bottles today
feature two Eagles on the label and the uh, and
the cork as a nod to the former visitors. So the
RN series number one remnant renegade single malt
is 46, 46% ABV or 92 proof. It's the first in a
(35:59):
limited edition series of four releases. The
whiskeys for this expression were aged in X Sherry
Hogsheads, ex Sherry Butts and ex Sherry Barrels.
Ex Bourbon barrels. Sorry. From across the Aaron
portfolio between 1997 and 2017. Specially
selected and blended by distillery manager Stuart
Bowman. It's non show filtered and no color is
(36:21):
added. The color is quite rich. It's a gorgeous
deep uh, bronze. Uh, the nose is all about toffee
covered apple. It's a cinnamon and a little bit of
citrus on the nose and a hint of spice. I don't
(36:43):
know what that is. It might be a nice, I'm not
sure.
>> Justin (36:47):
Yeah, it's like a licorice. That's, it's exactly
like a liquor.
>> Harm (36:50):
So silky smooth, absolutely balanced. Brent said
licorice just now. He's right. Herbs, honey, long
finish, uh, with that toffee covered apple and the
floral note. It's complex. I love this whiskey.
Aaron has not been making whiskey long but they're
doing a great job. Bob, what do you say?
>> Brent (37:09):
I think it's really well done. I love the nose on
it. The palate has really opened up a lot
especially I had a couple of drops of water and it
really came along. I like Aaron. It's been one of
my preferred malt distilleries for a number of
years. What do you think Brent?
>> Justin (37:26):
So this one to me I get like a white pepper all
over my palate from this, you know after. That's
how it finishes off for me after those, after
those notes. But Justin.
>> Bob (37:35):
So I agree with the finish I definitely got black
pepper on the palate. I got, um, Marlboro Black 1/
hundreds menthol. I hate you so much on the nose.
It was beautiful fruit and I really enjoyed this.
It was a real blast of the past.
>> Justin (37:50):
It wasn't. Yeah, it wasn't in my wheelhouse, but
yeah.
>> Brent (37:54):
All right, well, we're going to give the Aaron
signature series number one, Remnant renegade
single malt, three sips. Well, that's all the time
we have for today. I want to thank our co host for
joining us. I'll go backwards again. Thank you,
Harm.
>> Harm (38:10):
Thank you, Bob. And I apologize to Aaron because
we didn't get to this to really give it the, the
time it needed.
>> Brent (38:16):
Thank you, Justin.
>> Bob (38:18):
Thank you. Pleasure to be here. What memories.
>> Harm (38:23):
What memories? Memories.
>> Brent (38:25):
You have memories after this. Thank you, Maury.
>> Maury (38:29):
Thank you for another dark, damp day in the
basement son's pants.
>> Brent (38:33):
And, uh, thank you, Brent.
>> Justin (38:35):
Yeah, well, I had whiskey. There you go.
>> Brent (38:40):
You consumed alcohol, you're happy. There you go.
>> Bob (38:45):
Promise you received.
>> Maury (38:46):
This is made man.
>> Brent (38:47):
Bob, thanks for joining us. Remember, life is too
short to drink bad whiskey.
>> Announcer (38:52):
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.
>> Harm (39:01):
Give it a little tappy, tap, tap, taparoo.
>> Announcer (39:04):
The easiest way to listen to our show is to ask
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(39:26):
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that's a big help to us and we get to see your
feedback as well. Come back, join us for another
(39:49):
episode and keep on sipping.
This is been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:10):
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.
On the next episode of Sips, Suds and smokes.
>> Brent (00:03):
Here are the whiskies we're going to discuss
today. So Westward Whiskey 2 Malts Rye, 2023. We
have Westward, Westward Whiskey Vintners, Cuvee
Kennedy Castle Cider Cask finish single malt Irish
whiskey, Canady Castle 10 year old Irish whiskey,
Clonakilty Single pot Still Irish whiskey and
Aaron Signature series number one Remnant Renegade
(00:26):
Single malt Western was established
>> Bob (00:29):
in Portland in 2004. Many startup distilleries
create unaged spirits as a means to finance the
long aging process required for making whiskey.
One of those spirits they created, aviation gin,
was noticed by a well known movie star, became a
huge hit. After selling off that brand, they now
(00:51):
focus solely on their whiskey.
>> Announcer (00:53):
We'll be right back after this break. Brought to
(01:18):
you almost live from the dude in the basement
studios. Why? Because that's where the good stuff
is. It's sips, suds and smokes with your smokin
host, the good old boys. And now it's sippin time,
(01:53):
foreign.
>> Brent (02:00):
Time again. Welcome to the sips episode where
everything good in life is worth discussing.
>> Harm (02:04):
You know it's, it's not true. We don't discuss
everything good in life. Mardi Gras is coming up
this Tuesday. Uh, when this show comes out, maybe
months later, but I don't know.
>> Brent (02:12):
Why are you worried about it? You've been banned.
There's.
>> Harm (02:15):
I'm not allowed to go back to New Orleans. My ex
wife, whatever. I, I miss Mardi Gras.
>> Brent (02:21):
I would, I would drive you there right now just to
watch him arrest you and beat you in a stick. I'd
pull right in the center of town and go, hey, look
at who I got here. Yeah, okay. Yeah.
>> Harm (02:31):
Bob, I appreciate the pub subs. I would like a
muffle Otto next time.
>> Brent (02:35):
I'm sure you would go buy one. Well, this is made
man Bob. And joining. I'm gonna go backwards.
Joining me today is good old boy Harmony.
>> Harm (02:44):
Thank you, Bob. I appreciate, uh, you having us
here and giving us whiskey to taste.
>> Brent (02:50):
Okay, Whiskey taste and good old boy Justin.
>> Bob (02:54):
It's good to be here, Bob. I'm enjoying the buzz
from the first show.
>> Harm (02:58):
Me too.
>> Brent (03:01):
And made man Mory.
>> Maury (03:02):
Thank you for having me, Bob. I'm really excited
about the last show. It was really fantastic. And
um, yeah, m. Thank you.
>> Brent (03:12):
You're getting really close with your mouth to
that microphone. It's a little disturbing. And
good old boy Br.
>> Justin (03:18):
I am very excited for this lineup we got here
today.
>> Maury (03:23):
Was that your line from the Last show.
>> Harm (03:26):
Well, I think, I think we've telegraphed the show.
The, the, our results. Uh, Bob, what are we
tasting today?
>> Brent (03:35):
Well, our sip segment's all about wine, distilled
spirits, tea, coffee, and anything else you can
sip. And here are the whiskies we're going to
discuss today. So you guys done?
>> Justin (03:47):
Sorry, I didn't say a thing.
>> Maury (03:49):
I was just clearing my throat.
>> Brent (03:50):
Westward Whiskey 2 Malts Rye. 2023. We have
Westward Westward Whiskey Vintners, Cuvee Kennedy
Castle Cider Cast Finish single malt Irish
whiskey, Canady Castle 10 year old Irish Whiskey,
Clonakilty Single Pot Still Irish whiskey and
Aaron Signature series number one Remnant Renegade
single malt. So Justin, why don't you tell us one
(04:14):
of our SIPs ratings.
>> Bob (04:15):
We're gonna do two SIPs today.
>> Brent (04:19):
Nice. Spud him.
>> Harm (04:21):
What else do you have?
>> Brent (04:23):
Well, isn't that nice? Really? Really. I swear to
God. All right, so let's go on to our first
whiskey. Uh, and uh, Justin, tell us about that.
>> Harm (04:41):
Oh, jeez.
>> Bob (04:42):
Western was established in Portland in 2004. Many
startup distilleries create unaged spirits as a
means to finance the long aging process required
for making whiskey. One of those spirits they
created, Aviation gin, was noticed by a well known
movie star, became a huge hit. After selling off
(05:05):
that brand, they now focus solely on their whiskey
western. Westward Whiskey Two Malts Rye, 2023.
It's 45 alcohol by volume or 90 proof. It is 12%
malted rye, 88% Pacific Northwest two row pale
(05:28):
malt. This is the second edition of Two Malts Rye,
the first being from 2019. This expression
features 12% malted rye from their longtime
malting partner Gwait Great Western.
>> Justin (05:43):
We're having a great time.
>> Bob (05:46):
It's really, really great to be here. Great
Western malting along with their Pacific Northwest
grown and malted barley. The color is a light
straw. The nose is citrus rind, um, boiled peanuts
(06:07):
and candied tangerine. On the palate you get big
Apple baking spices and some Walker shortbread.
The finish, The finish is peppery with some um,
(06:31):
baking, not baking spices, but stuff you put on
the barbecue. Those spices. Barbecue spices,
>> Harm (06:43):
oak.
>> Bob (06:45):
So what did you think, Brett, since you have a lot
to say?
>> Justin (06:49):
Okay, I got some of those same notes you got on
the uh, on the nose. The nose seems promising.
When you have the nose, you get a little bit of
that, uh, that citrus, you know, that citrus note
and stuff. And so you're just expecting that.
>> Harm (06:59):
It's all I got.
>> Justin (07:00):
Well, yeah, that's what I'M saying is, so you got
that citrus note, and you're just expecting it.
But for me, the. You know, that the apples and the
spices and. And stuff, they just. It fell short
for me. I'm not a. I'm not this. The tumult, you
know, kind of guy. It's not my wheelhouse. So
that's all there's.
>> Harm (07:18):
Well, first off, there's a, um, issue with the
script here. It's called two malts rye. Here on
the script, it's really just two malts. It's 12%
malted, uh, rye, but 80% malted barley. So this is
not a single malt, like scotch whiskey, but it's
mostly American malt barley. So 88% malted barley,
(07:40):
12% rye. So that rye note is adding a accent. But
think of this as approaching a single malt
American whiskey almost. So you've got.
>> Justin (07:49):
It is another thing I don't like.
>> Harm (07:51):
Yeah, yeah. Another thing you don't exactly.
>> Justin (07:53):
Right.
>> Harm (07:54):
Stuff that Brett doesn't like.
>> Bob (07:57):
If you marinated pork with this, it would be
amazing.
>> Justin (08:00):
Well, I think if you do something like that with
it, it's. But it's not. It's not in my wheelhouse.
That's all.
>> Harm (08:04):
Yeah.
>> Justin (08:05):
You know, I mean, I get the notes that are there,
but they're not the. You know, it's just not for
me.
>> Harm (08:09):
I understand exactly what you're saying, Brent,
but, you know, I love these flavor profiles, but I
think it's too young. We were just, uh, when. When
Justin talked about this whiskey. While they're
waiting for their whiskey to mature, they're
making gin. They made aviation. They do the other
things as well. This whiskey, it feels like it's
just too young.
>> Maury (08:28):
I don't know how young it is. It's actually more
mature than I thought it would be.
>> Harm (08:33):
So I get those green, like, you know, I'm
surprised. Just didn't say glue. He's always
talking about paste and glue, and I didn't get it
on fabulous, weird notes. I'm getting a green wood
note, and I'm getting a glue note.
>> Maury (08:46):
Uh, I would agree. I would disagree with you. I
think if it had more time, it would be better. But
I think that doesn't taste young or green to me.
And I'm very sensitive to overly young whiskey.
>> Bob (08:58):
Maury is very sensitive.
>> Harm (08:59):
It's like, I'm not gonna say what I'm seeing sense
of, like, I don't. This is a family show, but
we're not allowed to talk about it.
>> Maury (09:10):
You're small.
>> Harm (09:13):
M. About Females. And I tell you, you're in, like,
an engorged. I can't say it anyway,
>> Maury (09:19):
small male member. It's okay.
>> Harm (09:21):
The, uh, citrus peels there, the walnut tangerine,
it's gorgeous, but it just tastes young.
>> Maury (09:28):
Stay young.
>> Harm (09:29):
It's young. Yeah, yeah. Uh, you have a different
threshold than I do now. Now, if we were veered
into different territory. So I don't know, Bob,
what do you think where we.
>> Brent (09:40):
I think it's young. I mean, the. The. The
maltiness on it is very, very present, which you
get on a younger malt whiskey.
>> Harm (09:47):
Right?
>> Brent (09:48):
You're not getting green, though.
>> Harm (09:50):
That.
>> Brent (09:50):
Is, that. Is that pronounced? Is it right for. Is
it too young? No, it's not. It's not too young,
but I think it would have benefited from another,
you know, year or two in the barrel,
>> Harm (10:01):
you know, couple years more at least.
>> Brent (10:03):
You know, the citrus peels there, the
>> Harm (10:05):
walnuts, it's got a weird green.
>> Brent (10:09):
The maltiness is on the nose because, like, where.
>> Harm (10:11):
Where Justin says shortbread, I think that's where
I'm kind of getting that. You. You said, uh, what.
What kind of shortbread?
>> Brent (10:21):
You say, there's only one shortbread. Okay, yeah,
inferior shortbread made by the Communist Party of
China or something, but, yeah, there's only one
shortbread, sir.
>> Harm (10:35):
All right, well, good. And, I mean, I. Did you.
Anybody get coconut on this?
>> Bob (10:41):
On the palate and the finish on the retronasal.
Exhale. That's it.
>> Harm (10:45):
Uh, coconut, right?
>> Brent (10:46):
Yeah, coconut.
>> Harm (10:49):
I wish you were altered.
>> Brent (10:51):
Me too, but we'll be back. Hey. And we're back. We
were just finishing up our thoughts on The
Westward whiskey. Two malts, rye, 20, 23. Anybody
else got anything else to kick in?
>> Justin (11:08):
No, I think I said it.
>> Brent (11:09):
All right, well, we're gonna give it, uh, three
sips.
>> Maury (11:13):
Interesting.
>> Harm (11:15):
And that's because a couple of these guys were
overridden. You guys are too harsh.
>> Brent (11:21):
All right, so it was higher.
>> Harm (11:23):
Harm, go ahead.
>> Brent (11:25):
That takes us to our next whiskey. We're gonna
have Maury tell us about that one.
>> Maury (11:29):
This next whiskey is the Westward Whiskey vendors
cuvee at 46 ABV. It's 92 proof 102 row malted
barley. This is a blend of whiskeys aged in fruit
forward, Pinot Noir, Syrah and temperature
Tempranillo barrels from the legendary Willamette
(11:52):
Valley in Oregon, and Cabernet Sauvignon barrels
from Sonoma county and Australia's Margaret river
wine regions. Uh, it's got a beautiful, dark 1980s
copper penny, and I still have the hiccups on the
nose. There's a hint of strawberry strawberries,
(12:15):
dried raisins, fig orchard fruits, some red
licorice, and a little bit of citrus peel. On the
palette, we get black currant, strawberry
shortcake, clove, little forest floor, and then a
little bit of flaw.
>> Harm (12:36):
You okay? He's about to pass out.
>> Maury (12:40):
Yeah, no, I'm okay. I'm, um, just trying to think
about this whiskey. It's got a nice long finish.
It just kind of goes on and on. There's a little
bit of coffee, a little bit of graham cracker,
some cherry jam, orange marmalade, and it just
sort of lingers and goes on and on. I like this
quite a lot better than the first expression. I
thought it was interesting. Brent, what'd you
(13:01):
think?
>> Justin (13:02):
Well, I like those notes that you say, but, um,
uh, it just makes it to me. It's. It's. Again,
this is that. That not in my wheelhouse, you know,
so I. I get some of those flavors. But, um, let me
revisit again real quick while, uh, while Harm
says it, I'm going to revisit, really.
>> Harm (13:20):
So while I was. I get some of the things that Mory
said and you agree with again. I get those glue
and green wood notes.
>> Maury (13:29):
I never said glue.
>> Harm (13:31):
Uh, that's just. I know you didn't. I agree with
you. I'm getting these glue notes and, uh, like.
>> Bob (13:36):
Oh, and it's coming.
>> Harm (13:37):
It's the glue and green wood notes. It's like a
weird yeast.
>> Bob (13:42):
Uh.
>> Harm (13:42):
I don't know what's going on here. I feel like
they overdid the. We talked about, um, uh, people
overdoing their wine cask finish, uh, whiskeys. I
feel like this is too much.
>> Justin (13:53):
Well, this one. You know what it has on there?
That. That I do like of it. It has that strawberry
note to it. You don't have anything with a
strawberry note. And I get a lot of strawberries
out of this.
>> Harm (14:04):
You're gonna get that from the Pinot noir and the
tempranillo and maybe, um, yeah, you get that from
there. But I don't know. I just. It's not. It
doesn't integrate well. The whiskey's too young.
They use too much wine. I don't know what happened
here. It's just not. It's not hitting it.
>> Announcer (14:21):
It's.
>> Harm (14:21):
These are all jangly, inconsistent, not well
integrated notes for me. I'm not a fan. Um,
Justin, what do you think?
>> Bob (14:30):
So on the nose, I got Fig Newtons and 1979 Elmer's
Glue.
>> Announcer (14:37):
Years Old.
>> Harm (14:38):
I'm glad they put a vintage.
>> Brent (14:40):
Very good year for.
>> Bob (14:41):
It's a very good year for Elmer.
>> Justin (14:43):
That was when you could put it on your hand and
make like a skin cast and you just kind of pull it
off.
>> Harm (14:47):
Yeah.
>> Justin (14:47):
Yeah.
>> Bob (14:47):
And the.
>> Harm (14:48):
Of course, those are the best. The.
>> Bob (14:55):
On the palate, I got oak. And the flavor you get
when you lick pennies.
>> Justin (15:01):
When you. Why do you lick pennies?
>> Bob (15:03):
Because I'm sick. Mad. I was a sick boy at the
time. What you just said is one of the most
insanely idiotic things I have ever heard.
>> Maury (15:13):
At no point in your rambling, incoherent response
were you even close to anything
>> Bob (15:20):
that could be considered a rational thought.
Everyone in this room is now dumber
>> Maury (15:25):
for having listened to it.
>> Bob (15:27):
That's a fair point. What did you think, Harmony?
>> Harm (15:29):
I think that his sound bite went on too long.
Because I wanted to say I've looked at Penny
before too. She applauded it. And did it apply to
this? She appreciated.
>> Brent (15:39):
You worthless scumbag. You made Ric Flair mad. I
hope you're happy.
>> Harm (15:46):
All right, I. I understand that coppery note
you're saying from the. Penny either. There's too
much wine here. It's not integrated. Well, it
didn't do it for me.
>> Brent (15:55):
You two idiots like batteries when you're a kid,
didn't you?
>> Bob (15:58):
Yes.
>> Brent (15:58):
Yeah.
>> Harm (15:58):
How do you know if the 9v good unless you touch
putting on your tongue first? Come on.
>> Bob (16:02):
It's spicy.
>> Harm (16:03):
Yeah, it's spicy like a 9 volt. God, I'm becoming
like him.
>> Brent (16:11):
What the hell did I do to deserve this? We're too
good.
>> Harm (16:16):
No one deserves what happens to you, Brent. You're
being punished by God for something I just
happened.
>> Bob (16:21):
No one deserves it.
>> Brent (16:22):
That's Brent.
>> Justin (16:23):
He doesn't know who he's talking to. Wrong guy.
He's got the table all mixed up.
>> Brent (16:28):
I know.
>> Maury (16:29):
He's.
>> Brent (16:29):
He's special that way. Um. Yeah, definitely. The
raisins, the figs, they're all good tasting notes.
>> Harm (16:38):
Separately, but together. It's not working on the
palate.
>> Brent (16:40):
The current is there. Baking spice, clove. But
yeah, I mean, I. I, um. I gotta agree with it.
It's. I think they just. I think they. I think
this one, they just went. How many barrels do we
have laying around?
>> Harm (16:58):
Or at least four different wine types.
>> Brent (17:00):
Yeah, let's just throw everything in all of them.
And then we'll see what happens. I think they
overdid it.
>> Harm (17:04):
And they didn't give it time to marry. Didn't give
it.
>> Brent (17:07):
I think it needs, I think it definitely needs a
lot more time.
>> Harm (17:10):
It's got potential. It's got potential.
>> Brent (17:12):
Yeah.
>> Harm (17:12):
Bring it to me in five more years. Yeah.
>> Brent (17:14):
Yeah.
>> Maury (17:14):
It could be going back in the barrel for five
years, boys.
>> Harm (17:17):
Yep. Toya rating. Oh, you're moving on.
>> Brent (17:26):
We're gonna be giving the westward Whiskey
Vintner's Cuvee 2 Sips. Well, isn't that nice? All
right, so that takes us to our next whiskey.
>> Maury (17:36):
Tell us bomb. Tell us about it.
>> Brent (17:38):
Which is from Kennedy Castle in Ireland. Kennedy
Castle has had a long and storied history. The
original castle at Kennedi was destroyed in 1209,
was rebuilt by the Normans, you know, Bill and
Carol Norman, really nice people. Uh, in 1213.
Then an abbey was built there that lasted for
quite some time. In 1630, another castle was built
(18:00):
next to the abbey, uh, that got taken away by the
government.
>> Bob (18:05):
I was expecting a fire.
>> Brent (18:06):
Yeah, it, it went through like every, like every
whiskey that we do. It went through about 27
hours.
>> Maury (18:12):
Yeah.
>> Brent (18:13):
Um, it was owned by the high sheriff, not of
Nottingham, but, uh, of Kings county. That
sheriff, um, during the, during the Irish, uh,
wars, uh, it was burned to the ground by the ira.
>> Bob (18:27):
There's the fire.
>> Justin (18:28):
There you go.
>> Harm (18:29):
You're talking a lot about some castles history
when they start making whiskey, Bob.
>> Brent (18:33):
Well, they started making Whiskey back in 2015
when, let me tell you, the castle is really m.
Cool because I've been there.
>> Bob (18:44):
Okay.
>> Brent (18:44):
I had lunch there, uh, when I was in Ireland, uh,
about a year, year and a half ago. Really, um,
cool. I mean, beautiful place. Um, but, yeah,
2015, it was purchased by a group of English and
American investors, uh, who owned it to this day.
And it's. It's a hotel. You can go stay there. And
they started their own line of whiskey.
>> Harm (19:05):
And let me tell you, that part of the earth's
crust is at least 4 billion years old probably.
There you go.
>> Brent (19:11):
So the Canadian Castle cider cast finished single
malt Irish whiskey. It's 43% ABV 86 proof and a
non channel filtered double distilled malt aged in
an ex bourbon barrel, then finished in an American
oak cast that originally housed Irish apple cider.
So. Ooh, it's got an interesting sort of, ah,
light bronzy color to it. On the nose there's
(19:36):
definitely a citrus, a lemongrass
>> Harm (19:40):
and a commercial.
>> Brent (19:41):
Smells like a commercial. Yeah. Hey, and we're
back. So going over the chronic, uh, chronic
yellow. Going over the Kennedy Castle cider cast
finish again, interesting nose on it. Lemongrass,
citrus Apples, fresh straw. Not a lot of malt on
(20:08):
it,
>> Harm (20:08):
but it is a single malt Whiskey.
>> Brent (20:10):
Yeah.
>> Justin (20:10):
Yes, man.
>> Harm (20:12):
100 malted barley.
>> Justin (20:14):
Mhm.
>> Brent (20:17):
M. Apples. Kind of puff pastry. Kind of like a
pastry.
>> Harm (20:23):
I love the nose.
>> Brent (20:24):
Yeah, the nose is fantastic.
>> Justin (20:27):
I mean the, the palate you get.
>> Brent (20:29):
That apple's not bad.
>> Justin (20:31):
Yeah, you get a lot of apple on the palate. And
uh, um, you know, you can see where that cider,
that cider is coming out in it. I think it's just
not, not enough. Like, it's not, not enough punch
to it.
>> Harm (20:45):
Again, this tastes young. This tastes maybe four
to five years old the max. It should be nine years
old. It's not got enough viscosity from oak aging.
It doesn't have an. It's. It's got the gorgeous
light notes of that cider cask, the lemongrass,
the apples and the palate. You taste all that
(21:06):
stuff, but it seems young to me. I mean, I don't
know what to tell you.
>> Bob (21:10):
The nose smells like hard cider, which is pretty
cool.
>> Justin (21:12):
Yeah, it's a nice smell and it
>> Bob (21:14):
follows through on the palate. It tastes like a
pretty hard, hard cider. So I think that's
probably what they were going for. I think they
hit it.
>> Brent (21:24):
Really.
>> Bob (21:25):
So if you like that, you like.
>> Maury (21:26):
I think they were trying for a whiskey and it's a
little bit. Oh, uh, I thought they're going for
hard, hard, hard cider. I would agree with you. It
makes, it makes it great for that.
>> Harm (21:34):
I mean, I've had other cider cask, finished Irish
whiskey and this is better than some of those. But
it's still young.
>> Bob (21:41):
No, I decided it did a good
>> Brent (21:43):
job with the finishing. They didn't overdo it.
They didn't underdo it. They, you know, they paid
attention. So yes. They didn't just throw it in
and forget about it and go, let's pull it out now.
Um, but yeah, I'm with you. I think they started
with a whiskey that was a little bit young. I
mean, Lord knows we. Well, they, we drunk younger.
>> Harm (21:58):
Despite the castle being built in 1209, they
started in 2015. Yeah, yeah.
>> Brent (22:03):
So, yeah, definitely, definitely an interesting
whiskey. So we're going to be giving the Kennedy
Castle cider cast finish single malt Irish
whiskey, three sips.
>> Harm (22:19):
So close to being a, uh, four for me, but just not
there. It's too young.
>> Brent (22:22):
It was just a little bit older. Yeah. So that's
going to take us to our next one. We're going to
have Brent tell us about that.
>> Justin (22:27):
Thanks. Bob, um, we're going to be talking about
the Canadian castle 10 year Irish whiskey. So this
one does have an age statement to it. Um, it's 43%
ABV 86 proof, non, uh, chill filtered. It's
matured in American oak ex bourbon casks, blended,
then returned to European oak oloroso sherry butt
for its final year.
>> Maury (22:48):
Um, yeah, this is by description, it sounds great.
>> Justin (22:51):
Yeah, it's triple distilled. It's generally aged
in, uh, the finest old cask. You know, that's what
it is.
>> Harm (22:57):
Asian oak casks, when I call them. The finest.
>> Justin (23:00):
The finest oak casks.
>> Harm (23:01):
We'll get to that in a second, sir.
>> Justin (23:03):
No, it says it right on the label. Go ahead, I can
read it right there.
>> Harm (23:05):
It says the finest.
>> Justin (23:06):
It says the finest cast, you know.
>> Harm (23:09):
Oh, God, this is so.
>> Justin (23:10):
So the color.
>> Brent (23:11):
Buying the unfinished cast. That's the guy I want
to meet. You know, he walks in and goes, what kind
of cask you got? Well, here I would find this one
over here are the really lousy ones.
>> Bob (23:21):
Ooh, that would be me. Yeah, I'm that guy.
>> Harm (23:23):
Please have me your second best. Your second best
cask is cheaper, but almost as good as the finest.
Your third best cask is, I think, what we have
here.
>> Bob (23:31):
Remember, mom, Drinks for effect.
>> Brent (23:33):
Yeah, so, uh, the. Your mom definitely drinks for
effect.
>> Harm (23:37):
Brett, we interrupted.
>> Justin (23:37):
Brent.
>> Harm (23:38):
Brett, say. Say what you say.
>> Justin (23:39):
Yeah, so the. So the color of this is. It's a
little darker than. Than the first one. So I think
the age is kind of showing through a little bit on
this one. It is 10 years.
>> Maury (23:47):
You can't drink color.
>> Justin (23:48):
You can. You can't drink color, but drink color
you can't. But, but you can taste. But you can
taste the color on this one. You can taste the age
on it. You can taste number seven. Yes. Nice on
the nose. You get that oak on it, you get a little
bit of dried fruit. Dried fruit.
>> Maury (24:11):
All true.
>> Justin (24:12):
Yes, all true.
>> Harm (24:13):
It's raisin and the sulfur and that's the problem.
These are bad casks. They finished it in a bag.
>> Justin (24:19):
I don't think so. I mean, that's.
>> Harm (24:21):
This is 10 year old whiskey, right?
>> Justin (24:23):
But this is better than the other one.
>> Harm (24:24):
No, it's not.
>> Justin (24:25):
You don't think so?
>> Harm (24:26):
No, absolutely wrong. The other one was much
better than this.
>> Justin (24:28):
I think this one is better, older.
>> Harm (24:30):
It's got a lot of character. But that, I swear to
God, I smell dirty laundry. Badly dirty laundry.
Musky, musty. Sherry cast that were slightly
moldy. Sounds good.
>> Bob (24:45):
Prune juice and ensure
>> Harm (24:49):
I might.
>> Maury (24:49):
Makes me want to run. Right.
>> Harm (24:53):
Well, but first of all, let's take
>> Brent (24:54):
Justin back to the home. M. Bob.
>> Harm (24:58):
Um, Prune juice is a warrior's drink. It's a
warrior's drink, my friend. Talk to Worf, but
sure, not so much.
>> Brent (25:08):
It's a TV show. Move on with your life.
>> Justin (25:12):
I mean, for me, I like this one better. I think
you're saying. What you're saying is that you
think that it was. Went into a bad cask.
>> Harm (25:19):
Yeah, I think they took a great whiskey and
spurred spoiled it.
>> Justin (25:23):
I mean, I, uh, I think the
>> Harm (25:25):
first one was better. It was young. This is older.
It started better, but they screwed it up by this.
That whatever cast they used to age those olorosa
sherry casks, they didn't use good quality casks.
It smells musty and sulfury.
>> Justin (25:42):
They use the finest old cask, you
>> Bob (25:43):
know, right on the bottle.
>> Harm (25:50):
This was a good whiskey. I think they must have
ruined. Or a mediocre whiskey that they didn't
improve. I don't know what happened here.
>> Maury (25:57):
Yeah, I've had two.
>> Brent (25:58):
I've had worse sherry casks. You know, where it
was just unbreakable very much.
>> Harm (26:02):
They're not undrinkable, but they. It's not great.
>> Brent (26:05):
It was not a great sherry cask. I. I definitely
think that, uh. Honestly, I think if they'd have
taken this whiskey and put it in that cider cask.
>> Harm (26:12):
Oh, yeah.
>> Brent (26:13):
Then they would have had a bomb.
>> Bob (26:14):
I love big butts. I cannot lie. But this was
probably not a great butt.
>> Harm (26:18):
Yeah, this is a. Not a good butt. Yeah, there is
bitter and unbalanced, just like me.
>> Brent (26:23):
There's a bit. There's definitely a bit of sulfur
in there.
>> Bob (26:25):
So, uh, this is my future. Yeah, that's what this
is. Uh, when I go to the home.
>> Harm (26:31):
You're bitter now, but you're not as unbalanced as
I'm. Or you're not as bitter as I am now. No,
this.
>> Bob (26:34):
This is what I'll be drinking in
>> Justin (26:36):
the future
>> Bob (26:39):
once I've lost all.
>> Maury (26:40):
I wouldn't pour it out.
>> Bob (26:40):
I'll be drinking this. Oh, no, I wouldn't be
pouring it out. That would be my option.
>> Brent (26:46):
Yeah.
>> Harm (26:46):
I mean, I wouldn't voluntarily drink it.
>> Brent (26:49):
Well, the obscene stuff you have out
>> Harm (26:53):
spirits, you'll be drinking way above your nothing
else.
>> Bob (26:56):
There's nothing else you will be drinking.
>> Harm (26:57):
This depends on the company.
>> Brent (26:59):
Yeah. Harm has a cutoff wine. This is way above
you drank arcane.
>> Justin (27:05):
Okay.
>> Harm (27:05):
Oh, that. Yeah, that was special in how bad it
was. Oh, that was the most special bad whiskey
ever had in my life.
>> Brent (27:12):
We drank the cigarettes and coffee. Stolen. Okay.
>> Maury (27:15):
Oh, that was.
>> Harm (27:15):
Oh my God.
>> Brent (27:16):
That was even worse.
>> Bob (27:17):
Oh, uh, I need to try that. You still have it? I
hope so.
>> Brent (27:21):
I don't know. Ask him. It used to be in.
>> Harm (27:23):
I feel like they made a brand out of being bad.
>> Brent (27:25):
Oh yeah, it was.
>> Bob (27:26):
Yeah.
>> Harm (27:27):
So let's. Let's go on. So what do you got a rating
for this, Bob?
>> Brent (27:30):
That one was scary. So we're going to be giving
the Kennedy Castle 10 year Irish whiskey two sips.
Well, isn't that nice? So that's going to take us
to our next one. We're going to have Justin tell
us
>> Maury (27:42):
about that distillery to us, Justin.
>> Bob (27:45):
I will. Clonakilty distillery founders, the Scully
family have farmed their land on the Atlantic
coast of Ireland in County Cork for eight
generations.
>> Maury (27:59):
That's a long time.
>> Bob (28:01):
Their fields, would that be about 160 years.
>> Harm (28:06):
Okay.
>> Bob (28:07):
Unless they were really randy. Their fields at the
base of Galley Head Lighthouse are influenced by
the sea mist, soft rain and ocean spray which
provides complexity to the soil that permeates
through to each individual grade. Whiskey is
triple distilled with water added slowly and
(28:27):
incrementally in the way they call a gentle cut
before being aged in their warehouse near the
ocean. Clona. Kilty S clone. Kilty Single pot
still Irish whiskey. It's 46% alcohol by volume or
92 proof. It's made from m 100% cork grown barley,
(28:51):
triple distilled in copper pot stills and matured
in ex bourbon Amontillado. Amontillado and oloroso
sherry casks. The uh, nose. Which one is this? The
fifth one.
>> Harm (29:07):
I'm glad you're glad you're paying attention.
>> Bob (29:11):
Okay, I'm gonna go with that one
>> Justin (29:16):
to gamble.
>> Bob (29:17):
It is vanilla demerar, sugar and citrus on the
palette. It's a fruit basket with some nice spice
and orange. And we'll be back.
>> Brent (29:42):
When uh, you're at Islay and you look across the
water, you can see Ireland right there. Like you
could swim to it.
>> Harm (29:47):
You couldn't swim to it?
>> Bob (29:48):
I couldn't do it.
>> Harm (29:51):
We're back from commercial.
>> Brent (29:52):
Yep. And we are discussing the quantity. Single
pot still Irish whiskey.
>> Harm (29:56):
Do you know which whiskey you're tasting, Justin?
Yes.
>> Bob (29:58):
I was right. I guess the right one.
>> Justin (30:01):
All right, that's not bad then.
>> Harm (30:03):
So where were you?
>> Bob (30:04):
I already went through all the notes so I'm going
to ask Brett what he thought.
>> Justin (30:07):
Yeah. So this one, uh, this one I like better Than
the other. Than the other Irish whiskeys that we
just had. This one is fruit. It got the pears and
the apple to it. You know, you can. This is more
like the Irish whiskey that I like. And it's
coming out in the notes of.
>> Harm (30:21):
It's been around for a longer time and they've
been doing good stuff.
>> Justin (30:24):
Yeah, it's got the sweetness, it's got those
fruity notes. Um, there's nothing technically
wrong with it. I still like. There's other Irish
whiskeys that I prefer, but this one is nice. I. I
like the gentleness of it.
>> Brent (30:37):
Um, just because Bill Samuel's family came from
there doesn't make makers mark and Irish whiskey.
>> Justin (30:43):
I know that. That's okay.
>> Maury (30:47):
Thank you, Brent.
>> Harm (30:48):
That's. That's Brent's. Brent's favorite. Irish is
makers mark.
>> Justin (30:52):
Yeah.
>> Harm (30:52):
Why not?
>> Justin (30:54):
Why not? That's what I say.
>> Brent (30:58):
What did you think? Arm.
>> Harm (31:00):
I'm glad you wait till I had a mouthful of water.
Uh, thanks, Bob. Uh, the color is, uh, gorgeous
golden. It's vanilla on the nose. Uh, Justin said
demerara sugar, I'll give him that. I get a little
bit of a cantaloupe or ripe tropical, uh, fruit
note on the nose as well.
>> Justin (31:21):
Uh, that's pear.
>> Harm (31:23):
No, I get pear as well, but that's more on the
palate for me.
>> Justin (31:26):
Okay.
>> Harm (31:28):
Vanilla pears, apple. It's still a little bit
young. A little orange peel. I. I like this
whiskey a lot. The finish is medium to medium long
with some spice coming out on the finish. That's
very pleasant. It's a beautiful, pleasant, easy,
drinky whiskey. I could drink it all day long.
>> Justin (31:49):
Yeah. This is batch one of this.
>> Maury (31:50):
Yeah, It's a nice little sipper.
>> Harm (31:52):
I agree with you, Harm M. All day long, baby. You
know what I would like to make with this? I would
like to make a highball with this, like two parts
whiskey to three parts club soda. Little twist of
lemon.
>> Justin (32:03):
Of lemon?
>> Brent (32:04):
Yeah.
>> Harm (32:04):
Yeah. This would be an all day. Like Maury said,
all day supper. Bob, what do you think?
>> Brent (32:08):
I would just like to drink it in between my
Guinness, but, you know, that's just me.
>> Harm (32:12):
But, uh, I don't waste time with beer, but
Guinness every now and then. Yeah.
>> Brent (32:15):
Guinness is not beer, sir.
>> Harm (32:17):
It's bread. And it's bread in a glass.
>> Brent (32:19):
And you say that again and we're going to have to
go outside.
>> Harm (32:24):
I find beer too filling and not enough alcohol.
>> Brent (32:28):
Remember what the guy started here is
>> Harm (32:29):
whiskey that is not finished.
>> Brent (32:30):
They say it. They say Guinness is like 10 slices
of bread. I've never woken up naked after eating
10 slices of bread. Um, no, this is, this one. The
longer it sits in the glass, the better it gets. I
mean, it's, it's breathing.
>> Harm (32:46):
It's really great.
>> Brent (32:48):
We actually know one of the principals at
Quanticilty. Their whiskeys are always really
good. This one is no exception. It's opened up a
lot since we've owned it. Nice sweet nose to it.
The sugars there, that citrus, A little bit of
tart apple. And then on the palate, the tart
(33:08):
apple's nice.
>> Harm (33:09):
Yeah. I didn't emphasize the spice enough. The
spice is with, as the air comes out, like clove
and, and all spice notes and little mace.
>> Justin (33:19):
They're very, very, they're very, very subtle,
though. They're not like, they're not like, ah, a
rye. Right, right. Like, right, there's, there's
subtle notes, you
>> Harm (33:27):
know, so, so well done.
>> Brent (33:28):
Right? Yeah. The pears there, the apples there.
It's got a really good finish. The finish goes on
for a long time. Um, yeah, this one's delicious.
I'd drink this one all day.
>> Harm (33:40):
So I don't get too much amontillado in this. Uh,
and I don't get, I don't
>> Brent (33:45):
get it on the finish. I, I, I pick up the sherry
on the finish.
>> Harm (33:49):
I don't, I get more amontia than Ola Rosa. I take
that back. So amontillado is a drier style shell
than Oloroso. Amontillado, uh, is not bone dry
like Fino. It's not sweet like, uh, but it's
>> Brent (34:00):
not sticky, you know, it's not, you know, raisiny
sweet.
>> Harm (34:04):
Oloroso is going to give you the raisins.
Amontillado is going to give you nuts, almonds.
>> Brent (34:08):
Yeah. And that's what this is.
>> Harm (34:09):
I'm getting more of that amontillado. M. It's
good. Yeah.
>> Brent (34:15):
And this is what happens when you use a good
sherry cask.
>> Harm (34:18):
I say a higher rating than you guys gave it
because whatever, Whatever, harm, whatever.
>> Brent (34:26):
All right, well, we're gonna be giving the
quantity Guilty. Single pot, still Irish whiskey.
Yeah. Four sips.
>> Justin (34:33):
No, no, no, no, no.
>> Harm (34:35):
No more sips. Yeah.
>> Justin (34:40):
No, I did not agree.
>> Harm (34:41):
I, I, uh, love that Bob dropped an F bomb. Yeah. I
wonder if this goes out on the radio. It's going
to go. We're. Please, nobody,
>> Brent (34:50):
nobody. Two to a four.
>> Harm (34:52):
It was never a two.
>> Brent (34:53):
No, nobody. I mean, you act like somebody's
listening to this show.
>> Justin (34:56):
Come on.
>> Bob (34:57):
If people listen to this I would have no clients
at all.
>> Brent (35:01):
All right, let's have Harm tell us about our last
whiskey.
>> Harm (35:04):
Okay, Bob, thank you for coming to me. Finally,
uh, the Iron Distillery.
>> Bob (35:11):
She never came for him, but go ahead.
>> Harm (35:14):
I'm not going to do any of the dirty jokes. Okay.
So the Iron Distillery was established by a group
uh, by uh, led by Harold Curry, a former director
of Chivas Brothers and D Day veteran. He was
looking for a good water supply and chose to build
a distillery in Lanza on the north end of the
island of Aaron. The initial distillery
(35:35):
construction was delayed and then a pair of golden
eagles took up residence at the. When the. When a
pair of gold needles took up present at the site,
it was finally completed 1995. Their bottles today
feature two Eagles on the label and the uh, and
the cork as a nod to the former visitors. So the
RN series number one remnant renegade single malt
is 46, 46% ABV or 92 proof. It's the first in a
(35:59):
limited edition series of four releases. The
whiskeys for this expression were aged in X Sherry
Hogsheads, ex Sherry Butts and ex Sherry Barrels.
Ex Bourbon barrels. Sorry. From across the Aaron
portfolio between 1997 and 2017. Specially
selected and blended by distillery manager Stuart
Bowman. It's non show filtered and no color is
(36:21):
added. The color is quite rich. It's a gorgeous
deep uh, bronze. Uh, the nose is all about toffee
covered apple. It's a cinnamon and a little bit of
citrus on the nose and a hint of spice. I don't
(36:43):
know what that is. It might be a nice, I'm not
sure.
>> Justin (36:47):
Yeah, it's like a licorice. That's, it's exactly
like a liquor.
>> Harm (36:50):
So silky smooth, absolutely balanced. Brent said
licorice just now. He's right. Herbs, honey, long
finish, uh, with that toffee covered apple and the
floral note. It's complex. I love this whiskey.
Aaron has not been making whiskey long but they're
doing a great job. Bob, what do you say?
>> Brent (37:09):
I think it's really well done. I love the nose on
it. The palate has really opened up a lot
especially I had a couple of drops of water and it
really came along. I like Aaron. It's been one of
my preferred malt distilleries for a number of
years. What do you think Brent?
>> Justin (37:26):
So this one to me I get like a white pepper all
over my palate from this, you know after. That's
how it finishes off for me after those, after
those notes. But Justin.
>> Bob (37:35):
So I agree with the finish I definitely got black
pepper on the palate. I got, um, Marlboro Black 1/
hundreds menthol. I hate you so much on the nose.
It was beautiful fruit and I really enjoyed this.
It was a real blast of the past.
>> Justin (37:50):
It wasn't. Yeah, it wasn't in my wheelhouse, but
yeah.
>> Brent (37:54):
All right, well, we're going to give the Aaron
signature series number one, Remnant renegade
single malt, three sips. Well, that's all the time
we have for today. I want to thank our co host for
joining us. I'll go backwards again. Thank you,
Harm.
>> Harm (38:10):
Thank you, Bob. And I apologize to Aaron because
we didn't get to this to really give it the, the
time it needed.
>> Brent (38:16):
Thank you, Justin.
>> Bob (38:18):
Thank you. Pleasure to be here. What memories.
>> Harm (38:23):
What memories? Memories.
>> Brent (38:25):
You have memories after this. Thank you, Maury.
>> Maury (38:29):
Thank you for another dark, damp day in the
basement son's pants.
>> Brent (38:33):
And, uh, thank you, Brent.
>> Justin (38:35):
Yeah, well, I had whiskey. There you go.
>> Brent (38:40):
You consumed alcohol, you're happy. There you go.
>> Bob (38:45):
Promise you received.
>> Maury (38:46):
This is made man.
>> Brent (38:47):
Bob, thanks for joining us. Remember, life is too
short to drink bad whiskey.
>> Announcer (38:52):
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.
>> Harm (39:01):
Give it a little tappy, tap, tap, taparoo.
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(39:26):
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(39:49):
episode and keep on sipping.
This is been a one tan hand production of Sips,
Suds and Smokes, a program devoted to the
(40:10):
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.
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