February 6, 2026 • 40 mins
Highland Park Single Cask. Hmmm.
@glenmorangie @ highlandparkofficial #whisky #scotch #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Bob
SIPS – The fields a barley are calling out to you this episode. We cover some great products from the Glenmorangie and Highland Park. It took 18:34 for Harmeet to ask why he does not have this in his store. Brent made an honest effort to not state how this is not like corn based whisky. His therapy session will continue. Dr. Bill continues to wow us with his annual release products. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
5:38 Glenmorangie A Tale of Ice Cream Single Malt Scotch Whisky 4 SIPS
11:20 Glenmorangie A Tale of Spices Single Malt Scotch Whisky 4 SIPS
17:36 Glenmorangie Triple Cask Reserve Single Malt Scotch Whisky 3 SIPS
22:36 Glenmorangie The Infinita 18 Yr Single Malt Scotch Whisky 4 SIPS
28:53 Highland Park Cask Strength No. 5 Single Malt Scotch Whisky 5 SIPS
34:14 Highland Park Reserve Bar 12 year Old Single Cask #4505 Single Malt Scotch Whisky 5 SIPS
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Glenmorangie, Highland Park, Single Malt Scotch Whiskey, Scotch Tasting, Whiskey Ratings, Dr. Bill Lumsden, Glenmorangie A Tale Of Ice Cream, Glenmorangie A Tale Of Spices, Glenmorangie Triple Cask Reserve, Highland Park Cask Strength, Highland Park Reserve Bar, Whiskey Review, Whiskey Podcast, Scotch Distillation, Tasting Notes, Whiskey Enthusiast, Distilled Spirits, Whiskey Pairing, Alcohol By Volume (Abv), Whiskey Education
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Episode Transcript
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>> Announcer (00:00):
On the next episode of sips, suds and smokes.
>> Brent (00:04):
And here are the whiskies we're going to be
discussing today. From Glenmorangie we have the
Glenmorangie a tale of ice cream single malt
scotch whiskey. We have the glenmorangie a tale of
spices single malt scotch whiskey. The
glenmorangie triple cask reserve single malt
scotch whiskey. Glenmorangie, The Infinita, uh, 18
(00:24):
year old single malt scotch whiskey. And from
highland park, we have the highland park cast
strength number five single malt scotch whiskey.
And the highland Park Reserve Bar 12 year old
single cast number 4505 single malt Scotch
whiskey.
>> Harm (00:41):
So that's a nice lineup, Bob.
>> Brent (00:43):
Um, Branch.
>> Harm (00:44):
Very happy.
>> Justin (00:45):
I'm extremely happy.
>> Brent (00:47):
Look at him. Oh, he's so happy, happy, happy.
>> 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. Sips, suds and smokes with your smokin host,
the good old boys. And now it's sippin time.
>> Justin (01:53):
Foreign.
>> Brent (02:00):
Time again. Welcome to this sips episode where
everything good in life is worth discussing. We
are in our one hour show.
>> Justin (02:07):
Or that's. That's.
>> Brent (02:08):
Or give or take a few minutes.
>> Harm (02:10):
Commercials, Right? We have commercials now.
>> Justin (02:12):
Oh, yeah. 50 minutes worth.
>> Brent (02:15):
Yeah, give or take.
>> Harm (02:16):
No, it's not even 50 minutes anymore, dude. Gotta
shut up more often.
>> Brent (02:20):
It's. It's less. It's less of us and more of the
commercial content that you so of.
>> Justin (02:24):
Yay.
>> Brent (02:26):
Was made bad Bob. Joining me today are made man
Brent.
>> Justin (02:29):
Oh, uh, you know what? Normally it's a pleasure to
be here, but today it's a pleasure to be here.
>> Brent (02:33):
I'm shocked. A good old boy.
>> Harm (02:36):
Harm, I don't always mean it, but thank you for
having me today, Bob. Because today's a scotch
show, baby.
>> Brent (02:42):
I knew you'd be happy. I bet I've been holding
these back for you for the. For the longest time,
so. And good old boy Justin.
>> Harm (02:48):
Top of the morning to you, Bob. He's trying to be
Sean, but he's not.
>> Brent (02:53):
He had a stroke recently. So just everybody just
play along. Uh, well, our sip segments are all
about wine, distilled spirits, tea, coffee and
anything else you can sip. And here are the
whiskeys we're going to be discussing today. From
Glenmorangie, we have the Glenmorangie, a tale of
ice cream, single malt scotch whiskey, we have the
Glenmorangie, a tale of spices, single Malt scotch
(03:16):
whiskey. The Glenmorangie triple cask reserve
single malt scotch whiskey. Glenmorangie. The
Infinita 18, uh, year old single malt scotch
whiskey. And from Highland park, we have the
Highland park cask strength number five single
malt scotch whiskey. And the Highland Park Reserve
Bar 12 year old single cast number 4505 single
(03:38):
malt Scotch whiskey.
>> Harm (03:40):
So that's a nice lineup.
>> Brent (03:42):
Bob Branch, very happy.
>> Justin (03:44):
I'm extremely happy.
>> Brent (03:47):
Look at him. Oh, he's so happy, happy, happy.
>> Harm (03:51):
The, the behind the scenes work that goes into the
getting these kind of scotches, it's just amazing
to me.
>> Brent (03:58):
It takes.
>> Harm (03:59):
I'm gonna send you my, I'm gonna, I'm gonna ask
you my valentine, Bob.
>> Bob (04:03):
He had to air grievances, feats of strength. It
was a lot of work.
>> Announcer (04:07):
You weren't even born with the sense.
>> Harm (04:09):
God gave the common dog.
>> Brent (04:11):
Yeah. Okay, so let's move on. So we're gonna rate
these with our normal one to five SIPs ratings.
And in the essence of time, we're going to ask
Justin to pick a number and give me your favorite
sips rating.
>> Justin (04:24):
Go for six. Go for six.
>> Bob (04:26):
Five sips.
>> Brent (04:28):
Oh my.
>> Harm (04:29):
I was unaware anything could be this good. Oh my
goodness. Yes, yes, yes, yes. Let's pour one out
for Ron Reiner.
>> Brent (04:40):
Yeah.
>> Harm (04:40):
There you go.
>> Brent (04:43):
So Brent, why don't you tell us a little bit about
Glenmorangie in our first whiskey.
>> Justin (04:47):
Well, thanks, Bob. Um, so Glenmorangie can trace
its roots back to the Morangi farm which was
established in 1703. In 1730 a, uh, brewery was
established at the property sharing the farm's
water supply from the Tarloki spring. William
Matheson acquired the farm in 1843 and converted
(05:09):
the Morangi brewery to a distillery and named the
distillery Glenmorangi.
>> Harm (05:13):
Glenn Morangi.
>> Justin (05:14):
Yeah. Yes.
>> Brent (05:15):
Morangy.
>> Justin (05:16):
Yeah.
>> Brent (05:16):
Grinds with orange.
>> Justin (05:17):
Yeah.
>> Harm (05:18):
Morangy Glenn.
>> Justin (05:19):
Morangy. A tail ice cream.
>> Harm (05:21):
Glenn Glenn means valley for all.
>> Justin (05:22):
Valley. Valley oranges. Valley Oranges. A tale of
ice cream. Single malt Scotch Whiskey. It's a 46%
ABV. It's 92 proof. This is the fifth release of
the Tale of series from Dr. Bill Lumsden. Some
time ago, Dr. Bill began to imagine he could
capture the lavish flavors of found in an ice
cream parlor in a single malt, bringing out even
(05:44):
more sweet and creamy vanilla like flavors in
Glenmorangies spirit. And after a host of
experiments, he and Master Blender Gillian
McDonald United Single Malt aged in bourbon casks
with whiskey finished in High vanillin casks.
These new oak casks had been especially toasted to
bring out more vanilla qualities. So the color on
(06:07):
this. This is like a. A light straw color. So it's
a very, very light, um, on the nose, you get a
little bit of, uh, you get a little bit of cherry
vanilla, a little bit of touch of pepper on it.
And then on the palette. Well, on the palette, he.
What he did is he nailed this. This vanilla touch
of vanilla. I think I'm drinking, like, a vanilla,
(06:30):
you know, ice cream. You know, what I want to do
with them when I'm tasting it is I want to put a
little bit of caramel around the edge, make a
sundae out of it. But, um, yeah, you get that.
That white pepper, that creamy vanilla, a little
bit of cherries. It's just. It really follows
through with the name on the label, you know, a
tale of ice cream. And it is a vanilla ice cream.
(06:51):
It comes through, you know, full, full circle.
That little bit of pepper just kind of gives it
that. That, um, little tinge to it, so it's not
too sweet and got a nice finish to it. The. The
label advertises it, and it follows through with
what it says on a label.
>> Harm (07:09):
It's not a vanilla milkshake.
>> Brent (07:11):
No.
>> Harm (07:11):
But, uh, it's got the good mouth feel, like you're
saying. And that vanilla cream. But, you know,
there's a hint of citrus there because, like, I
find, you.
>> Justin (07:19):
Know, after you added the waters, when I. When
that citrus came through, it wasn't there until
after I added water.
>> Harm (07:24):
Glenn Morangie has the tallest stills in all of
Scotland. And because of that, they. They get the
higher, lighter congeners coming up. Not just, you
know, you could get pure ethanol if you go too
high, right? We're not going that high. Um, we're
getting the congeners that are lighter, so we're
getting those more citrus notes that come off.
Glenmorangie, as a brand is known for its citrus
(07:46):
notes and almost across all its whiskies. And I
feel like it's because of the ex. The toe, the way
they treated the oak here. That citrus note is
kind of muted compared to the rest of their stuff,
right?
>> Justin (07:59):
Yeah. Like I said, the water. When you add water,
I added water to everything after I tasted and
wrote my notes down, and then it came out, you,
uh, know, after. When I came through, after that.
But, uh. Uh, you know, that. That essence of ice
cream. Having that ice cream sundae, just eating
an ice cream out of a.
>> Harm (08:17):
But I'm Also getting part of the cone. I'm getting
that, like, a little spice, a little cinnamon, uh,
little sugariness. Honey, it's. It's all coming
out. This is really nice.
>> Brent (08:26):
I've loved all the tale series that he's done.
They've all been really interesting as heck. Even
the tale of forest, it's not something that I
would tell.
>> Harm (08:34):
The forest was an abomination. And I will say it
right now.
>> Brent (08:37):
It was cool.
>> Harm (08:38):
Dr. Bill, I love you.
>> Brent (08:39):
It was cool.
>> Harm (08:40):
I haven't seen you since, uh, before COVID And
when you come next, we will. We will talk.
>> Brent (08:45):
There's a reason.
>> Harm (08:46):
But, uh, telephone.
>> Brent (08:48):
I thought that was. It was weird, but I don't
want.
>> Harm (08:51):
Juniper in my whiskey.
>> Brent (08:52):
But how did he get the flavors out? That was the
cool thing. The tale of winter. The tale of winter
was fantastic. We had that in, uh, Chicago.
>> Harm (08:59):
There had been six releases so far. Tale of Cake,
Tale of Winter, Tale of the Forest, Tale of Tokyo.
One of my favorites.
>> Brent (09:05):
Yeah, that one was great.
>> Harm (09:06):
Of ice cream. And the last one, which will be our
next whiskey. I don't know. Are they gonna do
more? I don't. I forget. I don't know. They talked
to me.
>> Brent (09:13):
I don't know. I love the winter.
>> Harm (09:15):
And.
>> Brent (09:15):
And it was. It was great.
>> Harm (09:16):
I think there may be one more tail coming out next
year.
>> Bob (09:19):
I love the tail cake.
>> Justin (09:20):
Yeah, this. This kind of reminds me of the cake.
Tail of cake.
>> Brent (09:24):
Yeah.
>> Bob (09:25):
That's why I liked it.
>> Harm (09:26):
Pineapple upside down cake was his inspiration,
and he did it, and I think he nailed this one. The
tale of ice cream is great.
>> Brent (09:32):
Yeah.
>> Harm (09:33):
Justin, what do you think?
>> Bob (09:34):
On the nose, I got candy corn glazed almonds. On
the palate was like sweet vanilla.
>> Harm (09:40):
The nuttiness is there. You're absolutely right.
And not always right. In fact, you're mostly
wrong. But I'll give you that.
>> Bob (09:46):
On the finish, it was short, but I got, uh, the
orange note then. I liked it. It's pretty cool.
I'm still drinking it.
>> Harm (09:54):
Bob, what's up with you? What do you think?
>> Brent (09:56):
It's so creamy. It's got a lovely viscosity when
you first taste it. Yeah, the vanilla comes
through.
>> Harm (10:03):
I get.
>> Brent (10:03):
I get coconut coming through as well.
>> Harm (10:05):
I'm not getting the coconut. Although I was
looking for it just.
>> Brent (10:08):
A little bit, not a lot. It's behind the vanilla.
The vanilla is in of front front.
>> Harm (10:12):
Because the American oak barrels.
>> Brent (10:13):
I was looking, and like you said, I get. I. I get
like, you know, the waffle cone kind of spiciness
to it. It's absolutely delicious. I think this
one. I think he. He knocked it out of the park
with this one. This one's really good.
>> Harm (10:28):
All right, well, thank you, sir. You're gonna give
this a rating, or should we just stretch until the
next commercial?
>> Brent (10:34):
But we're gonna give the Glenmorangie a tale of
ice cream single malt scotch whiskey. A well
deserved four sips. One more. One more. From the
genius of Dr. Bill and Jillian, who's the master
blender. And love Jillian to death. She's great
gal.
>> Harm (10:48):
You know, I've never met Jillian, but I need to.
We need to go to Scotland. Let's do a trip. Just
talk until the commercial. Yep.
>> Brent (11:00):
Hey. And we're back. We just finished talking
about the Glenmorangia tale of ice cream. Gave
that a four sipper because that one was absolutely
delicious. So let's move on to our next one. We're
gonna have Harb tell us about that since it's
spic. What's Have Harm tell us about the spice.
>> Harm (11:13):
Oh, I see, I see. Because I'm from India, I have
to do the spice one, right? I understand how this
goes. Glenn Morangi A Tale of Spices 46% ABV 92
proof is the sixth and I think might be the final
release in the tale of series. Uh, the tale of
spices showcases the relentless imagination and
innovation of director of whiskey creation, Dr.
(11:34):
Bill Lumsden. Love you, Dr. Bill. And master
blender Jillian, uh, McDonald.
>> Brent (11:39):
Whatever.
>> Harm (11:40):
Inspired by the sensory delights of the spice
markets around the world, this limited edition
offering is a marriage of Glenn Morangie finished
in four different casks for the first time ever,
including experimental liquid Asian Moroccan red
wine casks. I have never had Moroccan red wine.
Has anyone here had Moroccan red wine?
>> Brent (11:58):
You still have that travel ban on the last time
you went to Morocco?
>> Bob (12:01):
Red red wine make me feel so fine.
>> Harm (12:04):
I have an American passport, but I'm afraid to
leave. Might not be left back in these days.
>> Bob (12:08):
Oh, uh, it's a roll of the dice for all of us.
>> Harm (12:12):
Anyway.
>> Justin (12:13):
We'll take that chance. Yeah, go, go.
>> Brent (12:16):
We'll take the chance.
>> Harm (12:18):
The color is a. A dull gold. The nose, exotic
spices. Just like the, the, uh, the. The bottle
advertises. At first I get caramel, like a little
burnt caramel, and then it's not like regular
Glenmorangie. I'm not getting that citrus. It
comes. It's really spice forward. Uh, I'm getting,
(12:39):
um, cumin, a little burnt spice. But like, like my
mom is toasting cinnamon and cumin in the pan. A
little bit of clove.
>> Brent (12:47):
And you have to toast your spices. Only. Only an
animal doesn't toast.
>> Harm (12:51):
If you are cooking proper food, you must toast
your spice, especially cumin.
>> Brent (12:55):
Release.
>> Harm (12:55):
It's cumin. Cumin. Who does. White people say
cumin? Whatever.
>> Bob (13:00):
It's thinking of the Coumadin.
>> Harm (13:02):
That is, Dr. Coumadin is not, uh.
>> Brent (13:04):
Yeah. Ah, cumin. That's where my mom sent me
because I was bad in school.
>> Harm (13:08):
Okay. There is just a hint of saffron, the most
expensive spice in the world. There's a hint of
saffron coming out here. There's some bitter oils.
There's some sweet wine coming from that Moroccan
wine note. And I don't. I don't know what this
note is. This is, uh. This is completely new to
me, so maybe you shouldn't have picked me. I. I'm.
I'm really entranced by this nose, but I can't
(13:32):
describe it properly because it's so complex.
>> Justin (13:34):
There's too much going on.
>> Harm (13:35):
There's too much going.
>> Justin (13:36):
Way too much going on.
>> Bob (13:37):
Do that for you?
>> Harm (13:39):
Okay. Tell me, Justin, what are you gonna smell
like?
>> Brent (13:42):
Scotch?
>> Bob (13:43):
No, on the nose. I got tamarind.
>> Harm (13:45):
Uh, there's no tamarind here.
>> Bob (13:48):
I got white pepper and vanilla.
>> Harm (13:50):
White pepper? Yes. Vanilla, Yes. I said caramel
already on the palette. You didn't mention any
spices. White boy.
>> Justin (13:57):
It's a seven spice.
>> Bob (13:58):
Well, that's what a tamarind and paprika are,
spices.
>> Harm (14:01):
Tamarind is not. There's no tamarind here. Well.
Oh, come on. All right. If you smell. If you smell
it, you smell it. I got. It's all subjective, sir.
>> Brent (14:10):
He had Thai last night, so, you know, maybe didn't
wash his hands.
>> Bob (14:15):
Palate was mildly spicy for me. I got vanilla,
saffron, curry. And the finish was light and sweet
for me.
>> Harm (14:24):
Yeah, the finish is gorgeous and light and I
thought it was kind of long. The palate rich and
mouth coating. Uh, Bob, what do you think?
>> Brent (14:32):
I think it's delicious. Um, the nose is
entrancing. I mean, there's so much on there that
it's just. It's hard to. It's hard to isolate out,
but it's definitely toasted spices. And on the
palate. Hold on. The thing I get, when you first
(14:53):
sip it, there's almost a brown buttery ness. It
flows down your tongue. Now it goes away just as
it enters. You get that butteriness.
>> Harm (15:03):
So you're slightly burnt. Milk solids. Yeah, it's
got that creamy feeling.
>> Justin (15:07):
It's got like a marzipan to.
>> Brent (15:09):
Got a lovely pepper spice.
>> Harm (15:11):
I didn't. I didn't get the almond, but I. Now that
you're saying it, Brian, I'll give it to you.
Yeah, yeah.
>> Justin (15:16):
A little bit of that citrus and nutmeg. Uh, it's.
There's. It's really. This one here, there was too
much going on. It really had too much going on.
Every time you came back to it, you had something
else. And so you're. It changed with your palette
every single time.
>> Harm (15:29):
But often we love that when you revisit a whiskey
and it changes, it keeps it fresh. It's same thing
with wine. What makes it. What makes a 90 point
wine and a 95 point wine different are $100
bottle. Not just that.
>> Brent (15:44):
Yeah, no, sorry, $300.
>> Harm (15:45):
You can keep drinking. It's like you can be
fatigued by a wine that's just good and beautiful
and got all the great flavors, but if it evolves
in the glass and it keeps changing and it keeps.
You keep wanting to sip it, you're not done after
one glass, that. That makes the difference. Right.
And this evolves. But this is still confusing to
(16:07):
me.
>> Bob (16:07):
Who's done after one glass? Unless the bottle's
in.
>> Brent (16:14):
Wait, wait, the bottle is glass, so therefore it's
one glass, right?
>> Bob (16:20):
Oh, fair enough.
>> Brent (16:21):
Fair enough.
>> Justin (16:21):
Right?
>> Brent (16:23):
You were confused. So. Okay.
>> Justin (16:25):
But yeah, this one here, that like you said, every
single time I went to it one time, I would enjoy
it. The next time I got some flavors that I wasn't
enjoying and just.
>> Harm (16:34):
Did you put water in it?
>> Justin (16:35):
I put water in it and it kind of mellowed it out a
little bit.
>> Harm (16:38):
So it is 46% ABV. Uh, uh, so it's not super hot.
Doesn't need water to bring down the alcohol, but
just a few drops of water. I do 20 parts whiskey
to one part water on these whiskeys, and just that
much water changes the solubilities of the
conjures in there.
>> Bob (16:55):
Little water, got a lot more curry.
>> Harm (16:57):
On you get more spices, you get more cumin, a
little bit more.
>> Brent (17:00):
It's not curry.
>> Harm (17:01):
Curry leaf and cumin.
>> Justin (17:03):
Yeah. A little bit of lemon with the water,
though, too.
>> Brent (17:06):
Delicious. Um, what can you say? Delicious.
>> Harm (17:08):
It's delicious. It's intriguing. It's entrancing.
>> Brent (17:11):
Generally with scotching. That's the thing. It's
interesting.
>> Justin (17:15):
Generally with Scotch, I use 100 parts water to
one part scotch.
>> Harm (17:18):
Yeah.
>> Justin (17:19):
This one I didn't have to use as much, you know,
nowhere near as much.
>> Brent (17:22):
Well, we're going to give the Glenmorangie uh,
Taylor spices. A well deserved four sips.
>> Harm (17:29):
That's classified.
>> Brent (17:31):
So that's going to take us to our next whiskey. So
that's the Glenmorangie triple cask reserve single
malt Scotch whiskey. It's 40 ABV radio proof.
Yeah, I know.
>> Harm (17:41):
I told them to their faces when they came out with
this one.
>> Bob (17:44):
Dude, I, I love late, isn't it?
>> Brent (17:46):
I would be happier.
>> Harm (17:49):
They didn't consult me. Consult me before
marketing it.
>> Brent (17:52):
Yeah, yeah, they don't consult him, period.
>> Harm (17:54):
No.
>> Brent (17:56):
Well, to create this expression, Glenmorangie has
married together three, uh, different types of
casks. Uh, bourbon cask, new charred oak and rye
whiskey casks. So the color on this kind of a
light bronze, nice clarity to it. It's got a nice
glow in the glass. On the nose I get like a sweet
(18:18):
cereal note.
>> Harm (18:20):
Sweet young cereal.
>> Brent (18:22):
There's.
>> Harm (18:22):
You know what? This is where Justin's descriptors
come in. Smells like glue. Smells like Elmer's
glue paste. What grade? Second, uh, grade.
>> Brent (18:36):
So sweet cereal notes. I get a white rye spice. I
get a bit of a new leather and a little bit of
suede.
>> Harm (18:48):
My friend, not leather. That's suede.
>> Brent (18:49):
Oh, yeah, I think it is suede.
>> Harm (18:50):
It's suede a little bit. And on the palette, this
is 1980s suede leather jacket.
>> Justin (18:58):
Yeah.
>> Brent (18:58):
You know what this is? This is your hush puppies
in the 19, uh, 80s. Oh, yeah. Suede Corvette
putting your hush puppies on, picking the little
thing, the little fuzzy things off from the
carpet.
>> Harm (19:09):
Um, I mean, they came up with an 80 proof version
because that's what the market is asking for. It's
horrible.
>> Brent (19:15):
I don't care what the market. We're the market.
>> Harm (19:18):
We're geeks.
>> Brent (19:18):
We actually want higher proof. I'm asking for
higher, but that's just me. So yeah, leather and
tobacco on the end. It's got a pretty nose on the
pallet m that leather and tobacco comes.
>> Harm (19:36):
There's some rye cast here. I get the floral note
too.
>> Justin (19:39):
Mhm.
>> Harm (19:40):
They did a good job. But it's. They're. They're
aiming for the middle.
>> Brent (19:44):
Well, we'll be back.
>> Harm (19:45):
The middle.
>> Brent (19:49):
All right, we're back. And we're still discussing
the Glenn orangey triple cask preserve on the
palette. Again, I got leather and tobacco. I got,
I got plums. And on the very end of the finish, I
just get a light, very faint citrus note on it.
>> Harm (20:10):
Yeah. Because the citrus note is, is, is Glenn
Morangi. Yeah, Brent, you were gonna interrupt me
and say something, but then no, no.
>> Justin (20:17):
But I got muted. I mean, I got some of those
things. I got the tobacco. Um, I got like a dry
chocolate and baked apples.
>> Harm (20:24):
Really?
>> Bob (20:24):
Yeah, yeah, yeah.
>> Harm (20:25):
Try this again.
>> Brent (20:26):
Like, there is like a bittersweet chocolate.
>> Justin (20:28):
Yeah, it's like a dry chocolate. Baked apples. It
was burnt, uh, burnt oak on the palate.
>> Harm (20:35):
Yeah.
>> Bob (20:35):
Wood.
>> Justin (20:38):
I got a little bit of rye instead of the shower.
>> Brent (20:42):
No. Yeah. You didn't change it.
>> Harm (20:43):
I'm still not getting the chocolate. But I'll give
you the apple. It's like a red apple note, right?
>> Justin (20:47):
It's like a baked apple. Yeah.
>> Harm (20:49):
It's definitely not a green apple. It's a baked
red apple. Yeah. It's the sweetness of the apple
there. I'll give you all that, but I'm not getting
the chocolate still.
>> Brent (20:57):
I get it toward the end.
>> Justin (20:58):
It's like a dry chocolate. Like a dry chocolate.
>> Brent (21:00):
Just as you swallow, as it starts.
>> Justin (21:02):
Entering, it's not a bitter chocolate. It's like a
dry chocolate. Yeah, kind of a little bit.
>> Harm (21:06):
Yeah. You're, uh, wrong. Okay, that's fine. I'm
getting it like, so you're both wrong. That's
good.
>> Justin (21:12):
It's like. It's like.
>> Brent (21:13):
You can be wrong. I'm with him. It's not dusty
like a cocoa. It's more like. And it's not
bittersweet. It's more just like kind of a dark.
Dark.
>> Harm (21:23):
A little bit of dark chocolate. I still don't get
it. Justin, you get the dark chocolate?
>> Bob (21:27):
Yeah, I got burnt wood.
>> Harm (21:28):
You get the glue, though, right? I was right about
the glue. On the.
>> Bob (21:31):
On the nose, yeah. On the nose, yeah. Uh, for me,
it was more fourth grade. But you might be older
than me, so.
>> Harm (21:39):
I'm 57.
>> Bob (21:40):
I'm, uh, not 53, so.
>> Justin (21:41):
There you go.
>> Harm (21:42):
Yeah.
>> Brent (21:43):
He didn't make it past fourth grade.
>> Bob (21:46):
Well, that wasn't required for bar admission. So.
Third grade and take the test. I don't know, man.
>> Harm (21:53):
Yeah, well, I'm. I'm glad you passed the bar. I
have. I have friends who. I'm friends. I have
friends who passed law school. Didn't pass the
bar.
>> Brent (22:00):
It's the only bar he's ever passed.
>> Justin (22:01):
Yeah, he's never passed a bar before. I've been
with him. He can't pass them.
>> Bob (22:06):
Only bar I ever passed. That's right.
>> Harm (22:08):
Still stupid. Such a fine line between stupid and
clever.
>> Brent (22:11):
Yeah.
>> Harm (22:12):
Yeah. So are we giving us the rating, sir?
>> Brent (22:14):
We're going to give the Glenn Mori triple cast
reserve. Uh, three sips.
>> Harm (22:19):
Interesting. They aim for the middle. They Got the
middle. Interesting.
>> Brent (22:24):
I didn't even touch it. Okay, so that was
interesting. Yeah, that was very interesting. So
that takes us to our next.
>> Harm (22:30):
Real laptop instead of a tablet.
>> Brent (22:32):
And we're going to have Justin tell us about that
one.
>> Harm (22:34):
All right.
>> Bob (22:36):
Highland park was founded.
>> Harm (22:38):
No, Glenn Morangi.
>> Brent (22:39):
No, you're Glenn Morangi.
>> Bob (22:40):
Glenn Morangi.
>> Brent (22:41):
The Glenmorangie, not.
>> Bob (22:46):
The Infinita. 18 year single malt scotch whiskey.
43% alcohol by volume or 86 proof. I did not do
the math. A blend of ex bourbon and ex oloroso
sherry casks. The color is light. The nose was,
(23:07):
um.
>> Brent (23:08):
Yeah, it's definitely got some red to it.
>> Bob (23:10):
Honey and orange and figs on the palette. I got
Orange Julius and cigars on the finish.
>> Harm (23:21):
You know how. When was the last time you were in
Orange Julius? Broward Mall, 1992. Yeah, 86.
>> Brent (23:29):
About six weeks ago.
>> Justin (23:30):
No, it's. I mean, yeah, I get to oranges, but it's
an orange creamsicle.
>> Brent (23:33):
Yeah, there's one right around the corner from my
favorite Thai place. Davey, not far from you.
>> Harm (23:38):
Yeah, I don't remember Orange Julius. Oh, uh,
delicious taste.
>> Bob (23:42):
Well, you need to go back if you can find it.
>> Harm (23:45):
M. Back in time. Yeah, let me get my DeLorean.
>> Bob (23:48):
I think it's still around.
>> Brent (23:50):
Yeah, there's one right over about the Thai place.
>> Harm (23:52):
Yeah.
>> Brent (23:52):
Yeah.
>> Justin (23:52):
Is there really.
>> Harm (23:53):
Is there? They're still around. Okay, go ahead.
Sorry. Sorry.
>> Brent (23:55):
Go ahead.
>> Bob (23:56):
The finish was orange rind and malt for me, and I
thought it was interesting. What did you think,
Brett?
>> Justin (24:05):
No, I love the tasting note that it came with
this. Honey notes rippling across pools of
caramelized orange.
>> Brent (24:13):
When you graduate with, you know, a master's in
English, you've got to find something to do with
it.
>> Harm (24:19):
Okay, so this is an Internet review, but I love
it. But, uh, not that. This is probably on their
website, right, this Bob.
>> Justin (24:27):
But, I mean, I got to me, this is just like an
orange cream soda. Like a. Like a creamsicle. An
orange creamsicle that you eat, you know, a little
bit of malt. I got some gingerbread from it.
>> Bob (24:37):
Um, just like an Orange Julius.
>> Justin (24:40):
Yeah, well, except for the gingerbread.
>> Bob (24:46):
Oh, there's a weird ginger note in the Orange
Julius. I'm taking everyone to Orange Julius after
the show. We're gonna get a refresher.
>> Harm (24:55):
I actually have to go back to work because I had a
kid call in sick today.
>> Bob (24:58):
Fine, we'll get yours.
>> Harm (24:59):
I'll be going back to work. Slightly inebriated.
Uber to work today.
>> Brent (25:09):
I think it's delicious.
>> Harm (25:11):
I think it's absolutely delicious.
>> Justin (25:13):
It is delicious.
>> Harm (25:14):
There's. From the Internet Review or whatever they
have on their website. A rhapsody. I'm, uh, sorry.
A rhapsody.
>> Brent (25:21):
Rhapsody.
>> Harm (25:22):
Rhapsody.
>> Brent (25:23):
I'm.
>> Justin (25:24):
Holy.
>> Harm (25:25):
I'm sorry. Yeah, I know how to say that. I know
how to say the word, but I can't read it and say
it because I've been drinking whiskey. This is a
rhapsody of warm, figgy richness. Who says things
like this?
>> Brent (25:38):
An English major who needs a job.
>> Bob (25:40):
Somebody's somebody.
>> Brent (25:41):
What do you do with an English degree? You either
teach or you go to work in marketing.
>> Harm (25:45):
Okay, so I will give them this fig, um, pudding
and orange marmalade. I will give them. It's
fantastic on the nose and the palate is rich and
mouth coating and oily citrus and fig
predominates. I get this mellow oak and lingering
spice that comes out. I freaking love this
(26:05):
whiskey. But the English major screwed up
everything because I can't stop reading their
note.
>> Bob (26:11):
This is actually getting better and better as I
drink.
>> Harm (26:13):
Oh, yeah.
>> Bob (26:14):
Throughout the afternoon and.
>> Brent (26:16):
And it improved with just a drop of water.
>> Justin (26:19):
Every single thing we've had today. A couple drops
of water. Really? Um, really kind of. And
especially these next two coming up. Really?
>> Harm (26:27):
When we say drops, I mean, I see Justin likes to
actually do literal drops, but I do between 10
parts whiskey and 20 parts whiskey to one part
water. Most of these at 46% ABV, you know. 20 to
one. Yeah, 20 to one.
>> Brent (26:41):
Well, when we are doing the show, we use
laboratory wash bottles because it allows you to
put a very, very, very precise, tiny amount. You
know, you can put as much as you want, but it
controls.
>> Harm (26:52):
Thank you, Nalgene.
>> Brent (26:54):
So it. It works well. But I mean, this one,
there's honey notes. The orange marmalade is
there. I get lemons. The figs are there.
>> Harm (27:03):
The lemon, I get orange. And I can see where
you're.
>> Brent (27:06):
But on the palate.
>> Harm (27:07):
Lemon leaf.
>> Brent (27:10):
On the palate before water. Baked apple pie.
That's.
>> Harm (27:14):
That's what Brent was talking about. The apple.
Right.
>> Brent (27:17):
That's toned down a bit.
>> Justin (27:18):
That was the last. That was the last one.
>> Harm (27:19):
Oh, okay. That was the last one. Okay. Sorry. I've
been drinking.
>> Brent (27:22):
I get.
>> Harm (27:23):
Wow.
>> Brent (27:23):
I get marcona almonds. Marcona almonds, figs,
citrus. It's got a lovely finish on it that just
goes on and on.
>> Harm (27:33):
So what's. Is the almond on the palate or is the.
The. The, uh. Is it is a mouth feel or is it a
taste? The Marcona.
>> Bob (27:41):
The almond was Just strict nine for you.
>> Harm (27:45):
Almonds don't have strict iron. They have cyanide.
>> Brent (27:47):
Yeah.
>> Bob (27:47):
All right.
>> Brent (27:48):
Cyanide back palate and feel.
>> Harm (27:50):
Both feel. Uh, for me it's more mouthfeel. Yeah.
It's not. It's the oiliness of the mouthfeel, it's
not the taste.
>> Justin (27:57):
Yeah.
>> Brent (27:58):
But overall this is a fantastic whiskey.
Absolutely fantastic.
>> Harm (28:03):
But I would rather drink Glenmorangie 18 than
Macallan 18 because.
>> Brent (28:08):
Absolutely.
>> Harm (28:08):
Yeah. At least sherry. This is, uh.
>> Brent (28:13):
Well, it depends on your mood too, you know.
>> Harm (28:15):
I mean if you want a Sherry bomb, you go for the
Macallan. If you want something more balanced, you
go for the Glenmorangie. And you also save a few
hundred dollars.
>> Bob (28:22):
Yeah, I bet.
>> Brent (28:23):
Well that's, that's the reason I go for it cheap.
>> Harm (28:26):
Because you're cheap. Yeah.
>> Brent (28:28):
So we're going to be giving the Gwen The
Glenmorangie Infinita 18 year old single malt
Scotch whiskey. A well deserved forceps.
>> Harm (28:37):
That's classified.
>> Brent (28:39):
All right, so that's going to take us to our next
one. Harm, uh, can start reading on it until we go
into a commercial.
>> Harm (28:45):
Oh, thanks, Bob. The Highland park was founded on
Orkney in 1798. It's the northernmost distillery
in Scotland. It's also one of the few distilleries
in Scotland that has retained a traditional
malting floor. The barley is germinated and turned
by hand and then dried using local cut peat from
the Hobbitster, Moore and heather. It's the local
(29:07):
peat that gives it the whiskey the most with
specific terroir. It's due to this extreme weather
conditions. The winds there reach 100 miles per
hour 80 days a year. And the salt spray, There are
no trees there, meaning there the peat is composed
of heather only. The malt is peated at a level of
20 parts per million phenol and mixed with
(29:28):
unpeated commercially produced malt from the
mainland prior to distillation. And we're going to
commercial and we'll be back.
>> Brent (29:41):
Hey. And we're back. And Harm was telling us a
little bit about Highland Park.
>> Harm (29:45):
Unless you're listening on the uh, podcast, there
may or may not be a commercial. If you're on the
radio, there was a commercial. You missed that
commercial and you should buy that product. I'm
just saying. All right, so it's about uh, 20% of
that peated um, barley and 80% um, unpeated
barley. The whiskey is then aged on Orkney, which
is rarely ever seasonally warm temperatures
(30:06):
allowing the whiskey to age Very slowly and gently
contributing further to its unique character. Uh,
Highland park cast strength number five, single
malt Scotch whiskey, 64.7% ABV, or 129.5 for
proof. So this is release number five has still
not hit the United States. We're in January when
(30:27):
recording this. So January 2026, this came. We got
this sample when, Bob.
>> Brent (30:33):
Couple months ago.
>> Harm (30:34):
Yeah. So release number five is an annual release.
Distilled, it says, has, uh, been matured
predominantly in a first field sherry. European
oak casks, including Pedro, including Pedro
Jimenez, plus refill casks, ex bourbon casks, a
small quantity of first fill sherry seasoned
American oak casks. So the color is a beautiful
(30:55):
deep bronze. The nose. First thing that hits me is
butterscotch. Absolute butterscotch bomb. And then
wood smoke, because it's only 20%, uh, peated at,
ah, 20 parts per million. And it's a gentle peat.
It's an introductory level.
>> Justin (31:11):
It's a very. It's. It's a very light peat smoke on
this one.
>> Harm (31:16):
This is a whiskey that Brent will drink.
>> Justin (31:18):
Well, this is also a very aggressive whiskey. This
one really comes at you. You need to add a little
bit of water to it, because this one will actually
punch you.
>> Harm (31:27):
You know, it punches you in the face. But if
you're a real man, you take it. That water, Brent.
But you know, whatever. I take water with it for
bourbon people. Bourbon people don't need the
water. The palate here is absolutely phenomenal.
Um, I didn't put any water in it. I'm putting
water in there. Brent, tell me what you got with
(31:47):
the water.
>> Justin (31:47):
With the water, I got to tone down a little bit.
>> Harm (31:49):
So what'd you taste?
>> Justin (31:51):
What did I taste? I got on the palate, I got, uh,
apricots, a lot of heavy spices on it. That's
what. And a little bit of that touch of sherry.
But that smoke actually enhanced. This is one of
where this is. Enhances it.
>> Harm (32:04):
Fire. It's not just smoke.
>> Justin (32:06):
It just. It's a light smoke. Smoke. It just
enhances it. It's not overly smoked. It's not.
>> Harm (32:11):
You're standing next to a bonfire about 50 yards
down the beach.
>> Justin (32:15):
50 yards down the beach.
>> Brent (32:16):
Our boy doesn't. He's not an Iowa guy. He doesn't
like the medicinal Pete.
>> Harm (32:19):
This is not a medicinal. It's a good smoke, right?
>> Brent (32:21):
When I get him, a smoky Pete, the campfire Pete,
he's. He's not totally averse to it. So, you know,
that's why he's liking.
>> Harm (32:28):
It on, um, the Finish infinite in this whiskey.
>> Justin (32:30):
I mean, you're talking about a campfire and
standing 50 yards away. Of course. It's a light
smoke.
>> Brent (32:38):
The spirals.
>> Bob (32:39):
I could barely see it at 50ft.
>> Harm (32:41):
Justin, go. What do you think?
>> Bob (32:42):
Gorgeous. Um, scotch malt, vanilla pears on the
nose.
>> Harm (32:47):
Pears. Yes. I missed the pears. You're right on
the palette.
>> Bob (32:50):
I got sherry light, Pete, the finish malt and more
Pete. I love Pete and repeat.
>> Harm (32:57):
Pete and repeat. Yeah. Every other.
>> Bob (33:00):
Every year I actually gonna repeaty and go to find
spirits and buy a bottle of this.
>> Harm (33:07):
Well, I don't have this yet. I've only got numbers
three and four.
>> Bob (33:09):
Yeah, but every time you have one, I buy one.
>> Harm (33:11):
Yeah.
>> Bob (33:12):
So when you have just one, you.
>> Harm (33:13):
Are not a good friend.
>> Bob (33:15):
I am not. It's not a good friend.
>> Brent (33:17):
It's delicious.
>> Bob (33:17):
Buy one.
>> Brent (33:18):
It's rich, it's viscous. The smoke is just the
right amount for me. There's dried fruit. It just
goes on and on.
>> Harm (33:27):
The combination of dried fruit and smoke here is
just luscious. And the butterscotch note, it is.
This is candy and smoke and fruit and I love it.
>> Brent (33:36):
Every. We've reviewed every release they've had so
far and everyone has gotten the exact same damn
score. This is five cents. I don't know how they
do it every time, but they have never had a fall
off on. On this release.
>> Harm (33:50):
One year I picked it as my whiskey of the year.
>> Brent (33:51):
Yeah, I've picked it as whiskey here. More than
very reasonable too. Yeah, it's.
>> Harm (33:56):
You're not getting bucks retail.
>> Brent (33:58):
You're not getting this much flavor for that much
money.
>> Harm (34:00):
Two and $300 whiskeys any day.
>> Bob (34:02):
Yeah.
>> Brent (34:03):
All right, so our last one is a unique one. This
is a Highland park from Reserve Bar. The guys
online. A Highland Park Reserve Bar. 12 year old
single cat. Dare you, sir, number 45.
>> Harm (34:14):
Dare you talk about another store?
>> Brent (34:16):
Number 4505 single malt Scotch whiskey. 66%, 132
proof. This is a refill. Hogshead. This thing is
as dark as Satan's heart. It is 10.
>> Harm (34:28):
Not that dark. Uh, we've had darker.
>> Brent (34:29):
Look at it next to the other house.
>> Harm (34:30):
This is about dark as my soul.
>> Brent (34:32):
Look at it next to the other house. Dark, dark,
dark.
>> Bob (34:36):
Yeah, you too should buy a single.
>> Brent (34:39):
Cast the nose.
>> Bob (34:40):
Talk about your store.
>> Harm (34:41):
I've got a bunch of signals.
>> Brent (34:42):
It's dark. Dried fruit, baking spice on the
palette.
>> Harm (34:50):
M.
>> Brent (34:52):
Big Newtons oranges, dark, dark, weathery dried
fruit.
>> Harm (34:59):
There's a saline quality.
>> Brent (35:00):
There's a little Bit of tobacco there, there's sea
spray. This is fantastic. Absolutely fantastic.
>> Justin (35:08):
This is a bourbon drinker scotch.
>> Harm (35:10):
I think there's too much sherry for me. I think
you guys.
>> Justin (35:13):
I don't think so. No, I don't think so. I don't
think there's. I don't think it's a sherry bomb at
all. I think you got that, they got that leather,
the tobacco, the pepper and.
>> Brent (35:21):
With water it just got better.
>> Harm (35:23):
Yeah, yeah.
>> Brent (35:24):
Ah.
>> Justin (35:24):
I mean everything that, the clove, uh, it's just
everything that's in there, you add a little bit
of water to it. Uh, just.
>> Brent (35:31):
Yeah.
>> Justin (35:32):
This is a uh, bourbon drinkers scotch right here.
That's the best way to put it. I wouldn't own a
bottle of. I wouldn't buy a bottle. But I have a
bottle in my house.
>> Brent (35:39):
I don't know if they have any left but boy, if
they do buy one, they do get awarded. What do you
think, Justin?
>> Bob (35:45):
I think I'm eating a pistachio croissant by the
ocean in a bakery. And the palate, I got heat and
dark tea and the finish just goes on and on and
on.
>> Justin (35:58):
Yeah, that, that tea, on the very first before I
added water, that tea kind of gave it just a
little bit of bitterness.
>> Harm (36:03):
It's like a black.
>> Justin (36:04):
Right, right. Like a black tea note. Then you
added that water and that really just kind of
blended it all in and put it all together. It
just. It did need a little bit of a touch of water
to, to.
>> Harm (36:15):
Yeah, I see. Before I put the water in, I thought
the sherry was too much. I thought it was
unbalanced with too much sherry. But because also
look at this. This is 66% ABV.
>> Brent (36:28):
Right.
>> Harm (36:28):
I've never seen a Highland park that high. Never
even. Because all the previous cast strength
Highland park release well directly from the
distillery. So covered around 120 proof.
>> Brent (36:40):
It doesn't get upset in cold, damp temperatures
like that. It's hard. Yeah.
>> Harm (36:45):
How do they do this?
>> Brent (36:46):
I don't know.
>> Bob (36:47):
But it got higher in the barrel.
>> Brent (36:50):
When, when I got both of these in, I'm like, I
have to do these side by side.
>> Harm (36:54):
Let's go higher in the barrel. I think they put
this in at 130something. No, they had to that
high.
>> Bob (37:02):
Then proof can get higher in the barrel.
>> Harm (37:06):
Kentucky bear physics doesn't work because they're
Kentucky believe in science. But yeah, because
water gets transported across the wood faster than
the alcohol. But when you have a, a, ah, humid
climate, when you have high temperatures.
>> Brent (37:20):
The alcohol goes up. When you Cold temperatures,
water evaporates quick.
>> Harm (37:24):
Water evaporates faster than the alcohol.
>> Bob (37:27):
In most of these, water evaporates quicker than
alcohol. More alcohol, higher proof.
>> Brent (37:31):
Yeah, in hot temperatures. Yeah, in hot
temperatures, the water depends on the humidity.
>> Harm (37:35):
Depends on the how much water's in the air.
>> Brent (37:37):
Yeah. Anyway, that's why in Kentucky and
Tennessee, you get the higher proofs on the top
and you get the lower proofs on the bottom. So
it's absolutely stunningly beautiful.
>> Harm (37:49):
Um, they did a great job. I don't like saying that
about somebody else's, uh, store.
>> Justin (37:54):
Whatever.
>> Brent (37:54):
Well, online, it's delicious. What can you say?
The Reserve Bar, 12 year old single cast. 4505
five sips.
>> Harm (38:04):
Oh my God.
>> Justin (38:05):
Yes.
>> Harm (38:06):
Yeah, yeah, yeah, yeah.
>> Brent (38:10):
This show was fun.
>> Harm (38:12):
I thank you for, yeah, this having us today. Dude,
this was good stuff today.
>> Brent (38:17):
Well, that's all the time we have for today. I
want to thank our, uh, hocos, uh, co hosts for
joining us today.
>> Harm (38:23):
You can tell Bob's been having some. He's not
spitting.
>> Brent (38:26):
Thank you, Brent.
>> Justin (38:27):
Well, you know, it actually was a pleasure. You
know, sometimes scotch can be scotchy.
>> Bob (38:35):
I'm a host wearing hoka, so you got it right.
>> Brent (38:38):
Ain't that. And thank you, Harm.
>> Harm (38:40):
You didn't even say Justin's name. Thank you,
Justin.
>> Brent (38:43):
I didn't get to him yet. He spoke at a service.
>> Harm (38:47):
He's going around speaking out of turn.
>> Brent (38:49):
Yeah, yeah, just stand in the corner, think about
what you've done.
>> Bob (38:52):
I'll throw a bottle on the ground.
>> Harm (38:54):
Thank you, Bob.
>> Announcer (38:57):
We hope you enjoyed this episode. If you're
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>> Harm (39:05):
Give it a little tappy. Tap, tap, taparoo.
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(39:52):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and smokes. A program devoted to the
appreciation of some of the finer slices of life.
(40:14):
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 (00:04):
And here are the whiskies we're going to be
discussing today. From Glenmorangie we have the
Glenmorangie a tale of ice cream single malt
scotch whiskey. We have the glenmorangie a tale of
spices single malt scotch whiskey. The
glenmorangie triple cask reserve single malt
scotch whiskey. Glenmorangie, The Infinita, uh, 18
(00:24):
year old single malt scotch whiskey. And from
highland park, we have the highland park cast
strength number five single malt scotch whiskey.
And the highland Park Reserve Bar 12 year old
single cast number 4505 single malt Scotch
whiskey.
>> Harm (00:41):
So that's a nice lineup, Bob.
>> Brent (00:43):
Um, Branch.
>> Harm (00:44):
Very happy.
>> Justin (00:45):
I'm extremely happy.
>> Brent (00:47):
Look at him. Oh, he's so happy, happy, happy.
>> 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. Sips, suds and smokes with your smokin host,
the good old boys. And now it's sippin time.
>> Justin (01:53):
Foreign.
>> Brent (02:00):
Time again. Welcome to this sips episode where
everything good in life is worth discussing. We
are in our one hour show.
>> Justin (02:07):
Or that's. That's.
>> Brent (02:08):
Or give or take a few minutes.
>> Harm (02:10):
Commercials, Right? We have commercials now.
>> Justin (02:12):
Oh, yeah. 50 minutes worth.
>> Brent (02:15):
Yeah, give or take.
>> Harm (02:16):
No, it's not even 50 minutes anymore, dude. Gotta
shut up more often.
>> Brent (02:20):
It's. It's less. It's less of us and more of the
commercial content that you so of.
>> Justin (02:24):
Yay.
>> Brent (02:26):
Was made bad Bob. Joining me today are made man
Brent.
>> Justin (02:29):
Oh, uh, you know what? Normally it's a pleasure to
be here, but today it's a pleasure to be here.
>> Brent (02:33):
I'm shocked. A good old boy.
>> Harm (02:36):
Harm, I don't always mean it, but thank you for
having me today, Bob. Because today's a scotch
show, baby.
>> Brent (02:42):
I knew you'd be happy. I bet I've been holding
these back for you for the. For the longest time,
so. And good old boy Justin.
>> Harm (02:48):
Top of the morning to you, Bob. He's trying to be
Sean, but he's not.
>> Brent (02:53):
He had a stroke recently. So just everybody just
play along. Uh, well, our sip segments are all
about wine, distilled spirits, tea, coffee and
anything else you can sip. And here are the
whiskeys we're going to be discussing today. From
Glenmorangie, we have the Glenmorangie, a tale of
ice cream, single malt scotch whiskey, we have the
Glenmorangie, a tale of spices, single Malt scotch
(03:16):
whiskey. The Glenmorangie triple cask reserve
single malt scotch whiskey. Glenmorangie. The
Infinita 18, uh, year old single malt scotch
whiskey. And from Highland park, we have the
Highland park cask strength number five single
malt scotch whiskey. And the Highland Park Reserve
Bar 12 year old single cast number 4505 single
(03:38):
malt Scotch whiskey.
>> Harm (03:40):
So that's a nice lineup.
>> Brent (03:42):
Bob Branch, very happy.
>> Justin (03:44):
I'm extremely happy.
>> Brent (03:47):
Look at him. Oh, he's so happy, happy, happy.
>> Harm (03:51):
The, the behind the scenes work that goes into the
getting these kind of scotches, it's just amazing
to me.
>> Brent (03:58):
It takes.
>> Harm (03:59):
I'm gonna send you my, I'm gonna, I'm gonna ask
you my valentine, Bob.
>> Bob (04:03):
He had to air grievances, feats of strength. It
was a lot of work.
>> Announcer (04:07):
You weren't even born with the sense.
>> Harm (04:09):
God gave the common dog.
>> Brent (04:11):
Yeah. Okay, so let's move on. So we're gonna rate
these with our normal one to five SIPs ratings.
And in the essence of time, we're going to ask
Justin to pick a number and give me your favorite
sips rating.
>> Justin (04:24):
Go for six. Go for six.
>> Bob (04:26):
Five sips.
>> Brent (04:28):
Oh my.
>> Harm (04:29):
I was unaware anything could be this good. Oh my
goodness. Yes, yes, yes, yes. Let's pour one out
for Ron Reiner.
>> Brent (04:40):
Yeah.
>> Harm (04:40):
There you go.
>> Brent (04:43):
So Brent, why don't you tell us a little bit about
Glenmorangie in our first whiskey.
>> Justin (04:47):
Well, thanks, Bob. Um, so Glenmorangie can trace
its roots back to the Morangi farm which was
established in 1703. In 1730 a, uh, brewery was
established at the property sharing the farm's
water supply from the Tarloki spring. William
Matheson acquired the farm in 1843 and converted
(05:09):
the Morangi brewery to a distillery and named the
distillery Glenmorangi.
>> Harm (05:13):
Glenn Morangi.
>> Justin (05:14):
Yeah. Yes.
>> Brent (05:15):
Morangy.
>> Justin (05:16):
Yeah.
>> Brent (05:16):
Grinds with orange.
>> Justin (05:17):
Yeah.
>> Harm (05:18):
Morangy Glenn.
>> Justin (05:19):
Morangy. A tail ice cream.
>> Harm (05:21):
Glenn Glenn means valley for all.
>> Justin (05:22):
Valley. Valley oranges. Valley Oranges. A tale of
ice cream. Single malt Scotch Whiskey. It's a 46%
ABV. It's 92 proof. This is the fifth release of
the Tale of series from Dr. Bill Lumsden. Some
time ago, Dr. Bill began to imagine he could
capture the lavish flavors of found in an ice
cream parlor in a single malt, bringing out even
(05:44):
more sweet and creamy vanilla like flavors in
Glenmorangies spirit. And after a host of
experiments, he and Master Blender Gillian
McDonald United Single Malt aged in bourbon casks
with whiskey finished in High vanillin casks.
These new oak casks had been especially toasted to
bring out more vanilla qualities. So the color on
(06:07):
this. This is like a. A light straw color. So it's
a very, very light, um, on the nose, you get a
little bit of, uh, you get a little bit of cherry
vanilla, a little bit of touch of pepper on it.
And then on the palette. Well, on the palette, he.
What he did is he nailed this. This vanilla touch
of vanilla. I think I'm drinking, like, a vanilla,
(06:30):
you know, ice cream. You know, what I want to do
with them when I'm tasting it is I want to put a
little bit of caramel around the edge, make a
sundae out of it. But, um, yeah, you get that.
That white pepper, that creamy vanilla, a little
bit of cherries. It's just. It really follows
through with the name on the label, you know, a
tale of ice cream. And it is a vanilla ice cream.
(06:51):
It comes through, you know, full, full circle.
That little bit of pepper just kind of gives it
that. That, um, little tinge to it, so it's not
too sweet and got a nice finish to it. The. The
label advertises it, and it follows through with
what it says on a label.
>> Harm (07:09):
It's not a vanilla milkshake.
>> Brent (07:11):
No.
>> Harm (07:11):
But, uh, it's got the good mouth feel, like you're
saying. And that vanilla cream. But, you know,
there's a hint of citrus there because, like, I
find, you.
>> Justin (07:19):
Know, after you added the waters, when I. When
that citrus came through, it wasn't there until
after I added water.
>> Harm (07:24):
Glenn Morangie has the tallest stills in all of
Scotland. And because of that, they. They get the
higher, lighter congeners coming up. Not just, you
know, you could get pure ethanol if you go too
high, right? We're not going that high. Um, we're
getting the congeners that are lighter, so we're
getting those more citrus notes that come off.
Glenmorangie, as a brand is known for its citrus
(07:46):
notes and almost across all its whiskies. And I
feel like it's because of the ex. The toe, the way
they treated the oak here. That citrus note is
kind of muted compared to the rest of their stuff,
right?
>> Justin (07:59):
Yeah. Like I said, the water. When you add water,
I added water to everything after I tasted and
wrote my notes down, and then it came out, you,
uh, know, after. When I came through, after that.
But, uh. Uh, you know, that. That essence of ice
cream. Having that ice cream sundae, just eating
an ice cream out of a.
>> Harm (08:17):
But I'm Also getting part of the cone. I'm getting
that, like, a little spice, a little cinnamon, uh,
little sugariness. Honey, it's. It's all coming
out. This is really nice.
>> Brent (08:26):
I've loved all the tale series that he's done.
They've all been really interesting as heck. Even
the tale of forest, it's not something that I
would tell.
>> Harm (08:34):
The forest was an abomination. And I will say it
right now.
>> Brent (08:37):
It was cool.
>> Harm (08:38):
Dr. Bill, I love you.
>> Brent (08:39):
It was cool.
>> Harm (08:40):
I haven't seen you since, uh, before COVID And
when you come next, we will. We will talk.
>> Brent (08:45):
There's a reason.
>> Harm (08:46):
But, uh, telephone.
>> Brent (08:48):
I thought that was. It was weird, but I don't
want.
>> Harm (08:51):
Juniper in my whiskey.
>> Brent (08:52):
But how did he get the flavors out? That was the
cool thing. The tale of winter. The tale of winter
was fantastic. We had that in, uh, Chicago.
>> Harm (08:59):
There had been six releases so far. Tale of Cake,
Tale of Winter, Tale of the Forest, Tale of Tokyo.
One of my favorites.
>> Brent (09:05):
Yeah, that one was great.
>> Harm (09:06):
Of ice cream. And the last one, which will be our
next whiskey. I don't know. Are they gonna do
more? I don't. I forget. I don't know. They talked
to me.
>> Brent (09:13):
I don't know. I love the winter.
>> Harm (09:15):
And.
>> Brent (09:15):
And it was. It was great.
>> Harm (09:16):
I think there may be one more tail coming out next
year.
>> Bob (09:19):
I love the tail cake.
>> Justin (09:20):
Yeah, this. This kind of reminds me of the cake.
Tail of cake.
>> Brent (09:24):
Yeah.
>> Bob (09:25):
That's why I liked it.
>> Harm (09:26):
Pineapple upside down cake was his inspiration,
and he did it, and I think he nailed this one. The
tale of ice cream is great.
>> Brent (09:32):
Yeah.
>> Harm (09:33):
Justin, what do you think?
>> Bob (09:34):
On the nose, I got candy corn glazed almonds. On
the palate was like sweet vanilla.
>> Harm (09:40):
The nuttiness is there. You're absolutely right.
And not always right. In fact, you're mostly
wrong. But I'll give you that.
>> Bob (09:46):
On the finish, it was short, but I got, uh, the
orange note then. I liked it. It's pretty cool.
I'm still drinking it.
>> Harm (09:54):
Bob, what's up with you? What do you think?
>> Brent (09:56):
It's so creamy. It's got a lovely viscosity when
you first taste it. Yeah, the vanilla comes
through.
>> Harm (10:03):
I get.
>> Brent (10:03):
I get coconut coming through as well.
>> Harm (10:05):
I'm not getting the coconut. Although I was
looking for it just.
>> Brent (10:08):
A little bit, not a lot. It's behind the vanilla.
The vanilla is in of front front.
>> Harm (10:12):
Because the American oak barrels.
>> Brent (10:13):
I was looking, and like you said, I get. I. I get
like, you know, the waffle cone kind of spiciness
to it. It's absolutely delicious. I think this
one. I think he. He knocked it out of the park
with this one. This one's really good.
>> Harm (10:28):
All right, well, thank you, sir. You're gonna give
this a rating, or should we just stretch until the
next commercial?
>> Brent (10:34):
But we're gonna give the Glenmorangie a tale of
ice cream single malt scotch whiskey. A well
deserved four sips. One more. One more. From the
genius of Dr. Bill and Jillian, who's the master
blender. And love Jillian to death. She's great
gal.
>> Harm (10:48):
You know, I've never met Jillian, but I need to.
We need to go to Scotland. Let's do a trip. Just
talk until the commercial. Yep.
>> Brent (11:00):
Hey. And we're back. We just finished talking
about the Glenmorangia tale of ice cream. Gave
that a four sipper because that one was absolutely
delicious. So let's move on to our next one. We're
gonna have Harb tell us about that since it's
spic. What's Have Harm tell us about the spice.
>> Harm (11:13):
Oh, I see, I see. Because I'm from India, I have
to do the spice one, right? I understand how this
goes. Glenn Morangi A Tale of Spices 46% ABV 92
proof is the sixth and I think might be the final
release in the tale of series. Uh, the tale of
spices showcases the relentless imagination and
innovation of director of whiskey creation, Dr.
(11:34):
Bill Lumsden. Love you, Dr. Bill. And master
blender Jillian, uh, McDonald.
>> Brent (11:39):
Whatever.
>> Harm (11:40):
Inspired by the sensory delights of the spice
markets around the world, this limited edition
offering is a marriage of Glenn Morangie finished
in four different casks for the first time ever,
including experimental liquid Asian Moroccan red
wine casks. I have never had Moroccan red wine.
Has anyone here had Moroccan red wine?
>> Brent (11:58):
You still have that travel ban on the last time
you went to Morocco?
>> Bob (12:01):
Red red wine make me feel so fine.
>> Harm (12:04):
I have an American passport, but I'm afraid to
leave. Might not be left back in these days.
>> Bob (12:08):
Oh, uh, it's a roll of the dice for all of us.
>> Harm (12:12):
Anyway.
>> Justin (12:13):
We'll take that chance. Yeah, go, go.
>> Brent (12:16):
We'll take the chance.
>> Harm (12:18):
The color is a. A dull gold. The nose, exotic
spices. Just like the, the, uh, the. The bottle
advertises. At first I get caramel, like a little
burnt caramel, and then it's not like regular
Glenmorangie. I'm not getting that citrus. It
comes. It's really spice forward. Uh, I'm getting,
(12:39):
um, cumin, a little burnt spice. But like, like my
mom is toasting cinnamon and cumin in the pan. A
little bit of clove.
>> Brent (12:47):
And you have to toast your spices. Only. Only an
animal doesn't toast.
>> Harm (12:51):
If you are cooking proper food, you must toast
your spice, especially cumin.
>> Brent (12:55):
Release.
>> Harm (12:55):
It's cumin. Cumin. Who does. White people say
cumin? Whatever.
>> Bob (13:00):
It's thinking of the Coumadin.
>> Harm (13:02):
That is, Dr. Coumadin is not, uh.
>> Brent (13:04):
Yeah. Ah, cumin. That's where my mom sent me
because I was bad in school.
>> Harm (13:08):
Okay. There is just a hint of saffron, the most
expensive spice in the world. There's a hint of
saffron coming out here. There's some bitter oils.
There's some sweet wine coming from that Moroccan
wine note. And I don't. I don't know what this
note is. This is, uh. This is completely new to
me, so maybe you shouldn't have picked me. I. I'm.
I'm really entranced by this nose, but I can't
(13:32):
describe it properly because it's so complex.
>> Justin (13:34):
There's too much going on.
>> Harm (13:35):
There's too much going.
>> Justin (13:36):
Way too much going on.
>> Bob (13:37):
Do that for you?
>> Harm (13:39):
Okay. Tell me, Justin, what are you gonna smell
like?
>> Brent (13:42):
Scotch?
>> Bob (13:43):
No, on the nose. I got tamarind.
>> Harm (13:45):
Uh, there's no tamarind here.
>> Bob (13:48):
I got white pepper and vanilla.
>> Harm (13:50):
White pepper? Yes. Vanilla, Yes. I said caramel
already on the palette. You didn't mention any
spices. White boy.
>> Justin (13:57):
It's a seven spice.
>> Bob (13:58):
Well, that's what a tamarind and paprika are,
spices.
>> Harm (14:01):
Tamarind is not. There's no tamarind here. Well.
Oh, come on. All right. If you smell. If you smell
it, you smell it. I got. It's all subjective, sir.
>> Brent (14:10):
He had Thai last night, so, you know, maybe didn't
wash his hands.
>> Bob (14:15):
Palate was mildly spicy for me. I got vanilla,
saffron, curry. And the finish was light and sweet
for me.
>> Harm (14:24):
Yeah, the finish is gorgeous and light and I
thought it was kind of long. The palate rich and
mouth coating. Uh, Bob, what do you think?
>> Brent (14:32):
I think it's delicious. Um, the nose is
entrancing. I mean, there's so much on there that
it's just. It's hard to. It's hard to isolate out,
but it's definitely toasted spices. And on the
palate. Hold on. The thing I get, when you first
(14:53):
sip it, there's almost a brown buttery ness. It
flows down your tongue. Now it goes away just as
it enters. You get that butteriness.
>> Harm (15:03):
So you're slightly burnt. Milk solids. Yeah, it's
got that creamy feeling.
>> Justin (15:07):
It's got like a marzipan to.
>> Brent (15:09):
Got a lovely pepper spice.
>> Harm (15:11):
I didn't. I didn't get the almond, but I. Now that
you're saying it, Brian, I'll give it to you.
Yeah, yeah.
>> Justin (15:16):
A little bit of that citrus and nutmeg. Uh, it's.
There's. It's really. This one here, there was too
much going on. It really had too much going on.
Every time you came back to it, you had something
else. And so you're. It changed with your palette
every single time.
>> Harm (15:29):
But often we love that when you revisit a whiskey
and it changes, it keeps it fresh. It's same thing
with wine. What makes it. What makes a 90 point
wine and a 95 point wine different are $100
bottle. Not just that.
>> Brent (15:44):
Yeah, no, sorry, $300.
>> Harm (15:45):
You can keep drinking. It's like you can be
fatigued by a wine that's just good and beautiful
and got all the great flavors, but if it evolves
in the glass and it keeps changing and it keeps.
You keep wanting to sip it, you're not done after
one glass, that. That makes the difference. Right.
And this evolves. But this is still confusing to
(16:07):
me.
>> Bob (16:07):
Who's done after one glass? Unless the bottle's
in.
>> Brent (16:14):
Wait, wait, the bottle is glass, so therefore it's
one glass, right?
>> Bob (16:20):
Oh, fair enough.
>> Brent (16:21):
Fair enough.
>> Justin (16:21):
Right?
>> Brent (16:23):
You were confused. So. Okay.
>> Justin (16:25):
But yeah, this one here, that like you said, every
single time I went to it one time, I would enjoy
it. The next time I got some flavors that I wasn't
enjoying and just.
>> Harm (16:34):
Did you put water in it?
>> Justin (16:35):
I put water in it and it kind of mellowed it out a
little bit.
>> Harm (16:38):
So it is 46% ABV. Uh, uh, so it's not super hot.
Doesn't need water to bring down the alcohol, but
just a few drops of water. I do 20 parts whiskey
to one part water on these whiskeys, and just that
much water changes the solubilities of the
conjures in there.
>> Bob (16:55):
Little water, got a lot more curry.
>> Harm (16:57):
On you get more spices, you get more cumin, a
little bit more.
>> Brent (17:00):
It's not curry.
>> Harm (17:01):
Curry leaf and cumin.
>> Justin (17:03):
Yeah. A little bit of lemon with the water,
though, too.
>> Brent (17:06):
Delicious. Um, what can you say? Delicious.
>> Harm (17:08):
It's delicious. It's intriguing. It's entrancing.
>> Brent (17:11):
Generally with scotching. That's the thing. It's
interesting.
>> Justin (17:15):
Generally with Scotch, I use 100 parts water to
one part scotch.
>> Harm (17:18):
Yeah.
>> Justin (17:19):
This one I didn't have to use as much, you know,
nowhere near as much.
>> Brent (17:22):
Well, we're going to give the Glenmorangie uh,
Taylor spices. A well deserved four sips.
>> Harm (17:29):
That's classified.
>> Brent (17:31):
So that's going to take us to our next whiskey. So
that's the Glenmorangie triple cask reserve single
malt Scotch whiskey. It's 40 ABV radio proof.
Yeah, I know.
>> Harm (17:41):
I told them to their faces when they came out with
this one.
>> Bob (17:44):
Dude, I, I love late, isn't it?
>> Brent (17:46):
I would be happier.
>> Harm (17:49):
They didn't consult me. Consult me before
marketing it.
>> Brent (17:52):
Yeah, yeah, they don't consult him, period.
>> Harm (17:54):
No.
>> Brent (17:56):
Well, to create this expression, Glenmorangie has
married together three, uh, different types of
casks. Uh, bourbon cask, new charred oak and rye
whiskey casks. So the color on this kind of a
light bronze, nice clarity to it. It's got a nice
glow in the glass. On the nose I get like a sweet
(18:18):
cereal note.
>> Harm (18:20):
Sweet young cereal.
>> Brent (18:22):
There's.
>> Harm (18:22):
You know what? This is where Justin's descriptors
come in. Smells like glue. Smells like Elmer's
glue paste. What grade? Second, uh, grade.
>> Brent (18:36):
So sweet cereal notes. I get a white rye spice. I
get a bit of a new leather and a little bit of
suede.
>> Harm (18:48):
My friend, not leather. That's suede.
>> Brent (18:49):
Oh, yeah, I think it is suede.
>> Harm (18:50):
It's suede a little bit. And on the palette, this
is 1980s suede leather jacket.
>> Justin (18:58):
Yeah.
>> Brent (18:58):
You know what this is? This is your hush puppies
in the 19, uh, 80s. Oh, yeah. Suede Corvette
putting your hush puppies on, picking the little
thing, the little fuzzy things off from the
carpet.
>> Harm (19:09):
Um, I mean, they came up with an 80 proof version
because that's what the market is asking for. It's
horrible.
>> Brent (19:15):
I don't care what the market. We're the market.
>> Harm (19:18):
We're geeks.
>> Brent (19:18):
We actually want higher proof. I'm asking for
higher, but that's just me. So yeah, leather and
tobacco on the end. It's got a pretty nose on the
pallet m that leather and tobacco comes.
>> Harm (19:36):
There's some rye cast here. I get the floral note
too.
>> Justin (19:39):
Mhm.
>> Harm (19:40):
They did a good job. But it's. They're. They're
aiming for the middle.
>> Brent (19:44):
Well, we'll be back.
>> Harm (19:45):
The middle.
>> Brent (19:49):
All right, we're back. And we're still discussing
the Glenn orangey triple cask preserve on the
palette. Again, I got leather and tobacco. I got,
I got plums. And on the very end of the finish, I
just get a light, very faint citrus note on it.
>> Harm (20:10):
Yeah. Because the citrus note is, is, is Glenn
Morangi. Yeah, Brent, you were gonna interrupt me
and say something, but then no, no.
>> Justin (20:17):
But I got muted. I mean, I got some of those
things. I got the tobacco. Um, I got like a dry
chocolate and baked apples.
>> Harm (20:24):
Really?
>> Bob (20:24):
Yeah, yeah, yeah.
>> Harm (20:25):
Try this again.
>> Brent (20:26):
Like, there is like a bittersweet chocolate.
>> Justin (20:28):
Yeah, it's like a dry chocolate. Baked apples. It
was burnt, uh, burnt oak on the palate.
>> Harm (20:35):
Yeah.
>> Bob (20:35):
Wood.
>> Justin (20:38):
I got a little bit of rye instead of the shower.
>> Brent (20:42):
No. Yeah. You didn't change it.
>> Harm (20:43):
I'm still not getting the chocolate. But I'll give
you the apple. It's like a red apple note, right?
>> Justin (20:47):
It's like a baked apple. Yeah.
>> Harm (20:49):
It's definitely not a green apple. It's a baked
red apple. Yeah. It's the sweetness of the apple
there. I'll give you all that, but I'm not getting
the chocolate still.
>> Brent (20:57):
I get it toward the end.
>> Justin (20:58):
It's like a dry chocolate. Like a dry chocolate.
>> Brent (21:00):
Just as you swallow, as it starts.
>> Justin (21:02):
Entering, it's not a bitter chocolate. It's like a
dry chocolate. Yeah, kind of a little bit.
>> Harm (21:06):
Yeah. You're, uh, wrong. Okay, that's fine. I'm
getting it like, so you're both wrong. That's
good.
>> Justin (21:12):
It's like. It's like.
>> Brent (21:13):
You can be wrong. I'm with him. It's not dusty
like a cocoa. It's more like. And it's not
bittersweet. It's more just like kind of a dark.
Dark.
>> Harm (21:23):
A little bit of dark chocolate. I still don't get
it. Justin, you get the dark chocolate?
>> Bob (21:27):
Yeah, I got burnt wood.
>> Harm (21:28):
You get the glue, though, right? I was right about
the glue. On the.
>> Bob (21:31):
On the nose, yeah. On the nose, yeah. Uh, for me,
it was more fourth grade. But you might be older
than me, so.
>> Harm (21:39):
I'm 57.
>> Bob (21:40):
I'm, uh, not 53, so.
>> Justin (21:41):
There you go.
>> Harm (21:42):
Yeah.
>> Brent (21:43):
He didn't make it past fourth grade.
>> Bob (21:46):
Well, that wasn't required for bar admission. So.
Third grade and take the test. I don't know, man.
>> Harm (21:53):
Yeah, well, I'm. I'm glad you passed the bar. I
have. I have friends who. I'm friends. I have
friends who passed law school. Didn't pass the
bar.
>> Brent (22:00):
It's the only bar he's ever passed.
>> Justin (22:01):
Yeah, he's never passed a bar before. I've been
with him. He can't pass them.
>> Bob (22:06):
Only bar I ever passed. That's right.
>> Harm (22:08):
Still stupid. Such a fine line between stupid and
clever.
>> Brent (22:11):
Yeah.
>> Harm (22:12):
Yeah. So are we giving us the rating, sir?
>> Brent (22:14):
We're going to give the Glenn Mori triple cast
reserve. Uh, three sips.
>> Harm (22:19):
Interesting. They aim for the middle. They Got the
middle. Interesting.
>> Brent (22:24):
I didn't even touch it. Okay, so that was
interesting. Yeah, that was very interesting. So
that takes us to our next.
>> Harm (22:30):
Real laptop instead of a tablet.
>> Brent (22:32):
And we're going to have Justin tell us about that
one.
>> Harm (22:34):
All right.
>> Bob (22:36):
Highland park was founded.
>> Harm (22:38):
No, Glenn Morangi.
>> Brent (22:39):
No, you're Glenn Morangi.
>> Bob (22:40):
Glenn Morangi.
>> Brent (22:41):
The Glenmorangie, not.
>> Bob (22:46):
The Infinita. 18 year single malt scotch whiskey.
43% alcohol by volume or 86 proof. I did not do
the math. A blend of ex bourbon and ex oloroso
sherry casks. The color is light. The nose was,
(23:07):
um.
>> Brent (23:08):
Yeah, it's definitely got some red to it.
>> Bob (23:10):
Honey and orange and figs on the palette. I got
Orange Julius and cigars on the finish.
>> Harm (23:21):
You know how. When was the last time you were in
Orange Julius? Broward Mall, 1992. Yeah, 86.
>> Brent (23:29):
About six weeks ago.
>> Justin (23:30):
No, it's. I mean, yeah, I get to oranges, but it's
an orange creamsicle.
>> Brent (23:33):
Yeah, there's one right around the corner from my
favorite Thai place. Davey, not far from you.
>> Harm (23:38):
Yeah, I don't remember Orange Julius. Oh, uh,
delicious taste.
>> Bob (23:42):
Well, you need to go back if you can find it.
>> Harm (23:45):
M. Back in time. Yeah, let me get my DeLorean.
>> Bob (23:48):
I think it's still around.
>> Brent (23:50):
Yeah, there's one right over about the Thai place.
>> Harm (23:52):
Yeah.
>> Brent (23:52):
Yeah.
>> Justin (23:52):
Is there really.
>> Harm (23:53):
Is there? They're still around. Okay, go ahead.
Sorry. Sorry.
>> Brent (23:55):
Go ahead.
>> Bob (23:56):
The finish was orange rind and malt for me, and I
thought it was interesting. What did you think,
Brett?
>> Justin (24:05):
No, I love the tasting note that it came with
this. Honey notes rippling across pools of
caramelized orange.
>> Brent (24:13):
When you graduate with, you know, a master's in
English, you've got to find something to do with
it.
>> Harm (24:19):
Okay, so this is an Internet review, but I love
it. But, uh, not that. This is probably on their
website, right, this Bob.
>> Justin (24:27):
But, I mean, I got to me, this is just like an
orange cream soda. Like a. Like a creamsicle. An
orange creamsicle that you eat, you know, a little
bit of malt. I got some gingerbread from it.
>> Bob (24:37):
Um, just like an Orange Julius.
>> Justin (24:40):
Yeah, well, except for the gingerbread.
>> Bob (24:46):
Oh, there's a weird ginger note in the Orange
Julius. I'm taking everyone to Orange Julius after
the show. We're gonna get a refresher.
>> Harm (24:55):
I actually have to go back to work because I had a
kid call in sick today.
>> Bob (24:58):
Fine, we'll get yours.
>> Harm (24:59):
I'll be going back to work. Slightly inebriated.
Uber to work today.
>> Brent (25:09):
I think it's delicious.
>> Harm (25:11):
I think it's absolutely delicious.
>> Justin (25:13):
It is delicious.
>> Harm (25:14):
There's. From the Internet Review or whatever they
have on their website. A rhapsody. I'm, uh, sorry.
A rhapsody.
>> Brent (25:21):
Rhapsody.
>> Harm (25:22):
Rhapsody.
>> Brent (25:23):
I'm.
>> Justin (25:24):
Holy.
>> Harm (25:25):
I'm sorry. Yeah, I know how to say that. I know
how to say the word, but I can't read it and say
it because I've been drinking whiskey. This is a
rhapsody of warm, figgy richness. Who says things
like this?
>> Brent (25:38):
An English major who needs a job.
>> Bob (25:40):
Somebody's somebody.
>> Brent (25:41):
What do you do with an English degree? You either
teach or you go to work in marketing.
>> Harm (25:45):
Okay, so I will give them this fig, um, pudding
and orange marmalade. I will give them. It's
fantastic on the nose and the palate is rich and
mouth coating and oily citrus and fig
predominates. I get this mellow oak and lingering
spice that comes out. I freaking love this
(26:05):
whiskey. But the English major screwed up
everything because I can't stop reading their
note.
>> Bob (26:11):
This is actually getting better and better as I
drink.
>> Harm (26:13):
Oh, yeah.
>> Bob (26:14):
Throughout the afternoon and.
>> Brent (26:16):
And it improved with just a drop of water.
>> Justin (26:19):
Every single thing we've had today. A couple drops
of water. Really? Um, really kind of. And
especially these next two coming up. Really?
>> Harm (26:27):
When we say drops, I mean, I see Justin likes to
actually do literal drops, but I do between 10
parts whiskey and 20 parts whiskey to one part
water. Most of these at 46% ABV, you know. 20 to
one. Yeah, 20 to one.
>> Brent (26:41):
Well, when we are doing the show, we use
laboratory wash bottles because it allows you to
put a very, very, very precise, tiny amount. You
know, you can put as much as you want, but it
controls.
>> Harm (26:52):
Thank you, Nalgene.
>> Brent (26:54):
So it. It works well. But I mean, this one,
there's honey notes. The orange marmalade is
there. I get lemons. The figs are there.
>> Harm (27:03):
The lemon, I get orange. And I can see where
you're.
>> Brent (27:06):
But on the palate.
>> Harm (27:07):
Lemon leaf.
>> Brent (27:10):
On the palate before water. Baked apple pie.
That's.
>> Harm (27:14):
That's what Brent was talking about. The apple.
Right.
>> Brent (27:17):
That's toned down a bit.
>> Justin (27:18):
That was the last. That was the last one.
>> Harm (27:19):
Oh, okay. That was the last one. Okay. Sorry. I've
been drinking.
>> Brent (27:22):
I get.
>> Harm (27:23):
Wow.
>> Brent (27:23):
I get marcona almonds. Marcona almonds, figs,
citrus. It's got a lovely finish on it that just
goes on and on.
>> Harm (27:33):
So what's. Is the almond on the palate or is the.
The. The, uh. Is it is a mouth feel or is it a
taste? The Marcona.
>> Bob (27:41):
The almond was Just strict nine for you.
>> Harm (27:45):
Almonds don't have strict iron. They have cyanide.
>> Brent (27:47):
Yeah.
>> Bob (27:47):
All right.
>> Brent (27:48):
Cyanide back palate and feel.
>> Harm (27:50):
Both feel. Uh, for me it's more mouthfeel. Yeah.
It's not. It's the oiliness of the mouthfeel, it's
not the taste.
>> Justin (27:57):
Yeah.
>> Brent (27:58):
But overall this is a fantastic whiskey.
Absolutely fantastic.
>> Harm (28:03):
But I would rather drink Glenmorangie 18 than
Macallan 18 because.
>> Brent (28:08):
Absolutely.
>> Harm (28:08):
Yeah. At least sherry. This is, uh.
>> Brent (28:13):
Well, it depends on your mood too, you know.
>> Harm (28:15):
I mean if you want a Sherry bomb, you go for the
Macallan. If you want something more balanced, you
go for the Glenmorangie. And you also save a few
hundred dollars.
>> Bob (28:22):
Yeah, I bet.
>> Brent (28:23):
Well that's, that's the reason I go for it cheap.
>> Harm (28:26):
Because you're cheap. Yeah.
>> Brent (28:28):
So we're going to be giving the Gwen The
Glenmorangie Infinita 18 year old single malt
Scotch whiskey. A well deserved forceps.
>> Harm (28:37):
That's classified.
>> Brent (28:39):
All right, so that's going to take us to our next
one. Harm, uh, can start reading on it until we go
into a commercial.
>> Harm (28:45):
Oh, thanks, Bob. The Highland park was founded on
Orkney in 1798. It's the northernmost distillery
in Scotland. It's also one of the few distilleries
in Scotland that has retained a traditional
malting floor. The barley is germinated and turned
by hand and then dried using local cut peat from
the Hobbitster, Moore and heather. It's the local
(29:07):
peat that gives it the whiskey the most with
specific terroir. It's due to this extreme weather
conditions. The winds there reach 100 miles per
hour 80 days a year. And the salt spray, There are
no trees there, meaning there the peat is composed
of heather only. The malt is peated at a level of
20 parts per million phenol and mixed with
(29:28):
unpeated commercially produced malt from the
mainland prior to distillation. And we're going to
commercial and we'll be back.
>> Brent (29:41):
Hey. And we're back. And Harm was telling us a
little bit about Highland Park.
>> Harm (29:45):
Unless you're listening on the uh, podcast, there
may or may not be a commercial. If you're on the
radio, there was a commercial. You missed that
commercial and you should buy that product. I'm
just saying. All right, so it's about uh, 20% of
that peated um, barley and 80% um, unpeated
barley. The whiskey is then aged on Orkney, which
is rarely ever seasonally warm temperatures
(30:06):
allowing the whiskey to age Very slowly and gently
contributing further to its unique character. Uh,
Highland park cast strength number five, single
malt Scotch whiskey, 64.7% ABV, or 129.5 for
proof. So this is release number five has still
not hit the United States. We're in January when
(30:27):
recording this. So January 2026, this came. We got
this sample when, Bob.
>> Brent (30:33):
Couple months ago.
>> Harm (30:34):
Yeah. So release number five is an annual release.
Distilled, it says, has, uh, been matured
predominantly in a first field sherry. European
oak casks, including Pedro, including Pedro
Jimenez, plus refill casks, ex bourbon casks, a
small quantity of first fill sherry seasoned
American oak casks. So the color is a beautiful
(30:55):
deep bronze. The nose. First thing that hits me is
butterscotch. Absolute butterscotch bomb. And then
wood smoke, because it's only 20%, uh, peated at,
ah, 20 parts per million. And it's a gentle peat.
It's an introductory level.
>> Justin (31:11):
It's a very. It's. It's a very light peat smoke on
this one.
>> Harm (31:16):
This is a whiskey that Brent will drink.
>> Justin (31:18):
Well, this is also a very aggressive whiskey. This
one really comes at you. You need to add a little
bit of water to it, because this one will actually
punch you.
>> Harm (31:27):
You know, it punches you in the face. But if
you're a real man, you take it. That water, Brent.
But you know, whatever. I take water with it for
bourbon people. Bourbon people don't need the
water. The palate here is absolutely phenomenal.
Um, I didn't put any water in it. I'm putting
water in there. Brent, tell me what you got with
(31:47):
the water.
>> Justin (31:47):
With the water, I got to tone down a little bit.
>> Harm (31:49):
So what'd you taste?
>> Justin (31:51):
What did I taste? I got on the palate, I got, uh,
apricots, a lot of heavy spices on it. That's
what. And a little bit of that touch of sherry.
But that smoke actually enhanced. This is one of
where this is. Enhances it.
>> Harm (32:04):
Fire. It's not just smoke.
>> Justin (32:06):
It just. It's a light smoke. Smoke. It just
enhances it. It's not overly smoked. It's not.
>> Harm (32:11):
You're standing next to a bonfire about 50 yards
down the beach.
>> Justin (32:15):
50 yards down the beach.
>> Brent (32:16):
Our boy doesn't. He's not an Iowa guy. He doesn't
like the medicinal Pete.
>> Harm (32:19):
This is not a medicinal. It's a good smoke, right?
>> Brent (32:21):
When I get him, a smoky Pete, the campfire Pete,
he's. He's not totally averse to it. So, you know,
that's why he's liking.
>> Harm (32:28):
It on, um, the Finish infinite in this whiskey.
>> Justin (32:30):
I mean, you're talking about a campfire and
standing 50 yards away. Of course. It's a light
smoke.
>> Brent (32:38):
The spirals.
>> Bob (32:39):
I could barely see it at 50ft.
>> Harm (32:41):
Justin, go. What do you think?
>> Bob (32:42):
Gorgeous. Um, scotch malt, vanilla pears on the
nose.
>> Harm (32:47):
Pears. Yes. I missed the pears. You're right on
the palette.
>> Bob (32:50):
I got sherry light, Pete, the finish malt and more
Pete. I love Pete and repeat.
>> Harm (32:57):
Pete and repeat. Yeah. Every other.
>> Bob (33:00):
Every year I actually gonna repeaty and go to find
spirits and buy a bottle of this.
>> Harm (33:07):
Well, I don't have this yet. I've only got numbers
three and four.
>> Bob (33:09):
Yeah, but every time you have one, I buy one.
>> Harm (33:11):
Yeah.
>> Bob (33:12):
So when you have just one, you.
>> Harm (33:13):
Are not a good friend.
>> Bob (33:15):
I am not. It's not a good friend.
>> Brent (33:17):
It's delicious.
>> Bob (33:17):
Buy one.
>> Brent (33:18):
It's rich, it's viscous. The smoke is just the
right amount for me. There's dried fruit. It just
goes on and on.
>> Harm (33:27):
The combination of dried fruit and smoke here is
just luscious. And the butterscotch note, it is.
This is candy and smoke and fruit and I love it.
>> Brent (33:36):
Every. We've reviewed every release they've had so
far and everyone has gotten the exact same damn
score. This is five cents. I don't know how they
do it every time, but they have never had a fall
off on. On this release.
>> Harm (33:50):
One year I picked it as my whiskey of the year.
>> Brent (33:51):
Yeah, I've picked it as whiskey here. More than
very reasonable too. Yeah, it's.
>> Harm (33:56):
You're not getting bucks retail.
>> Brent (33:58):
You're not getting this much flavor for that much
money.
>> Harm (34:00):
Two and $300 whiskeys any day.
>> Bob (34:02):
Yeah.
>> Brent (34:03):
All right, so our last one is a unique one. This
is a Highland park from Reserve Bar. The guys
online. A Highland Park Reserve Bar. 12 year old
single cat. Dare you, sir, number 45.
>> Harm (34:14):
Dare you talk about another store?
>> Brent (34:16):
Number 4505 single malt Scotch whiskey. 66%, 132
proof. This is a refill. Hogshead. This thing is
as dark as Satan's heart. It is 10.
>> Harm (34:28):
Not that dark. Uh, we've had darker.
>> Brent (34:29):
Look at it next to the other house.
>> Harm (34:30):
This is about dark as my soul.
>> Brent (34:32):
Look at it next to the other house. Dark, dark,
dark.
>> Bob (34:36):
Yeah, you too should buy a single.
>> Brent (34:39):
Cast the nose.
>> Bob (34:40):
Talk about your store.
>> Harm (34:41):
I've got a bunch of signals.
>> Brent (34:42):
It's dark. Dried fruit, baking spice on the
palette.
>> Harm (34:50):
M.
>> Brent (34:52):
Big Newtons oranges, dark, dark, weathery dried
fruit.
>> Harm (34:59):
There's a saline quality.
>> Brent (35:00):
There's a little Bit of tobacco there, there's sea
spray. This is fantastic. Absolutely fantastic.
>> Justin (35:08):
This is a bourbon drinker scotch.
>> Harm (35:10):
I think there's too much sherry for me. I think
you guys.
>> Justin (35:13):
I don't think so. No, I don't think so. I don't
think there's. I don't think it's a sherry bomb at
all. I think you got that, they got that leather,
the tobacco, the pepper and.
>> Brent (35:21):
With water it just got better.
>> Harm (35:23):
Yeah, yeah.
>> Brent (35:24):
Ah.
>> Justin (35:24):
I mean everything that, the clove, uh, it's just
everything that's in there, you add a little bit
of water to it. Uh, just.
>> Brent (35:31):
Yeah.
>> Justin (35:32):
This is a uh, bourbon drinkers scotch right here.
That's the best way to put it. I wouldn't own a
bottle of. I wouldn't buy a bottle. But I have a
bottle in my house.
>> Brent (35:39):
I don't know if they have any left but boy, if
they do buy one, they do get awarded. What do you
think, Justin?
>> Bob (35:45):
I think I'm eating a pistachio croissant by the
ocean in a bakery. And the palate, I got heat and
dark tea and the finish just goes on and on and
on.
>> Justin (35:58):
Yeah, that, that tea, on the very first before I
added water, that tea kind of gave it just a
little bit of bitterness.
>> Harm (36:03):
It's like a black.
>> Justin (36:04):
Right, right. Like a black tea note. Then you
added that water and that really just kind of
blended it all in and put it all together. It
just. It did need a little bit of a touch of water
to, to.
>> Harm (36:15):
Yeah, I see. Before I put the water in, I thought
the sherry was too much. I thought it was
unbalanced with too much sherry. But because also
look at this. This is 66% ABV.
>> Brent (36:28):
Right.
>> Harm (36:28):
I've never seen a Highland park that high. Never
even. Because all the previous cast strength
Highland park release well directly from the
distillery. So covered around 120 proof.
>> Brent (36:40):
It doesn't get upset in cold, damp temperatures
like that. It's hard. Yeah.
>> Harm (36:45):
How do they do this?
>> Brent (36:46):
I don't know.
>> Bob (36:47):
But it got higher in the barrel.
>> Brent (36:50):
When, when I got both of these in, I'm like, I
have to do these side by side.
>> Harm (36:54):
Let's go higher in the barrel. I think they put
this in at 130something. No, they had to that
high.
>> Bob (37:02):
Then proof can get higher in the barrel.
>> Harm (37:06):
Kentucky bear physics doesn't work because they're
Kentucky believe in science. But yeah, because
water gets transported across the wood faster than
the alcohol. But when you have a, a, ah, humid
climate, when you have high temperatures.
>> Brent (37:20):
The alcohol goes up. When you Cold temperatures,
water evaporates quick.
>> Harm (37:24):
Water evaporates faster than the alcohol.
>> Bob (37:27):
In most of these, water evaporates quicker than
alcohol. More alcohol, higher proof.
>> Brent (37:31):
Yeah, in hot temperatures. Yeah, in hot
temperatures, the water depends on the humidity.
>> Harm (37:35):
Depends on the how much water's in the air.
>> Brent (37:37):
Yeah. Anyway, that's why in Kentucky and
Tennessee, you get the higher proofs on the top
and you get the lower proofs on the bottom. So
it's absolutely stunningly beautiful.
>> Harm (37:49):
Um, they did a great job. I don't like saying that
about somebody else's, uh, store.
>> Justin (37:54):
Whatever.
>> Brent (37:54):
Well, online, it's delicious. What can you say?
The Reserve Bar, 12 year old single cast. 4505
five sips.
>> Harm (38:04):
Oh my God.
>> Justin (38:05):
Yes.
>> Harm (38:06):
Yeah, yeah, yeah, yeah.
>> Brent (38:10):
This show was fun.
>> Harm (38:12):
I thank you for, yeah, this having us today. Dude,
this was good stuff today.
>> Brent (38:17):
Well, that's all the time we have for today. I
want to thank our, uh, hocos, uh, co hosts for
joining us today.
>> Harm (38:23):
You can tell Bob's been having some. He's not
spitting.
>> Brent (38:26):
Thank you, Brent.
>> Justin (38:27):
Well, you know, it actually was a pleasure. You
know, sometimes scotch can be scotchy.
>> Bob (38:35):
I'm a host wearing hoka, so you got it right.
>> Brent (38:38):
Ain't that. And thank you, Harm.
>> Harm (38:40):
You didn't even say Justin's name. Thank you,
Justin.
>> Brent (38:43):
I didn't get to him yet. He spoke at a service.
>> Harm (38:47):
He's going around speaking out of turn.
>> Brent (38:49):
Yeah, yeah, just stand in the corner, think about
what you've done.
>> Bob (38:52):
I'll throw a bottle on the ground.
>> Harm (38:54):
Thank you, Bob.
>> Announcer (38:57):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap the subscribe button.
>> Harm (39:05):
Give it a little tappy. Tap, tap, taparoo.
>> Announcer (39:08):
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(39:30):
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(39:52):
another episode and keep on sipping.
This has been a one tan hand production of Sips,
Suds and smokes. A program devoted to the
appreciation of some of the finer slices of life.
(40:14):
From the dude in the basement studios. Your host,
the good old boys. We'll see you all next time.
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Fear thrives in silence and confusion. Ana Navarro rejects both. Her voice is an antidote to today’s chaos. Her new podcast, Bleep! with Ana Navarro, takes on today’s most pressing issues with the voices most connected to it: decision-makers, political leaders, cultural shapers, and people on the frontlines of the story. The conversations acknowledge the emotions we all feel—despair, sadness, fear— but emerge with knowledge, perspective, and hope. The belief is simple: fearless dialogue can transform fear into courage, and courage into change. When fear dominates the headlines, this show digs deeper. Because information, debate, and conversation don’t just ease fear, they give us power to shape the future.
Hey Jonas!
Hey Jonas! The official Jonas Brothers podcast. Hosted by Kevin, Joe, and Nick Jonas. It’s the Jonas Brothers you know... musicians, actors, and well, yes, brothers. Now, they’re sharing another side of themselves in the playful, intimate, and irreverent way only they can. Spend time with the Jonas Brothers here and stay a little bit longer for deep conversations like never before.