December 10, 2025 • 33 mins
It’s Story time
@Truestorywhiskey @westforkwhiskey #whiskey #podcast #sips #spirits #whiskeyreviews #radioshow #host
Co hosts : Good ol Boy Justin, Made Man Brent, Made Man Bob
SIPS – On this episode we discuss. SIPS – Join us for a quick shot of fun in our latest episode of Sips, Suds, & Smokes! This week, we dive into a selection of intriguing whiskeys that promise to tantalize your taste buds. Our cast guides you through a spirited discussion featuring True Story's bourbon and rye and more! You’ll get to learn about the next chapter after the sale of Angels’s Envy for Wes Henderson & Sons. With lively banter and expert ratings, you'll discover which pours deserve a place in your glass. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
5:15 True Story Finished Bourbon 3 SIPS
10:00 True Story Finished Rye 2 SIPS
13:33 Hugh Hamer Straight Bourbon Finished in Rum Barrels 3 SIPS
19:54 Old Hamer Cask Strength Straight Bourbon 3 SIPS
24:04 West Fork Whiskey Co Wheated BIB Bourbon 3 SIPS
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TITLE: Back Roads
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Producer: Made Man Bob
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:01):
Now for today's quick shot of, uh, sips, suds and
smokes.
>> Brent (00:05):
Hey, welcome to this quick shot episode where
everything good in life is worth discussing. We
are the second best thing on it.
>> Justin (00:14):
Oh, no, we're the best thing on all night long.
Just put us on repeat. We're that good right now,
Pete. Repeat, repeat. Um, yeah, yeah, Just. Just,
Just keep. Just go one after an episode after
another because we're. This is the middle of the
summer. There's nothing on where we are the best
thing.
>> Bob (00:33):
That's right.
>> Brent (00:34):
Well, you know, that's just like, uh, your
opinion, man.
>> Bob (00:39):
Only so many times. You can watch Bill and Ted's
excellent adventure without.
>> Justin (00:44):
And what's jumping off a bridge. It never would be
two.
>> Brent (00:51):
On your best day. Yeah. All right, well, uh, this
is made man Bob joining me are made man Brett.
>> Justin (00:59):
It's a pleasure to be here. I'm excited today.
>> Brent (01:01):
And good old boy Justin.
>> Bob (01:03):
Good morning. So glad we're in the basement. Get
out of this heat.
>> Brent (01:06):
Yeah, yeah. Cold and damp. Our sip segments are
all about wine, distilled spirits, tea, coffee,
and anything else we can sip. And here's the
whiskeys we're going to be discussing today. From
True Story. We have the, uh, true story finished
bourbon and the true story finish rye. We have
from West Fork Whiskey Company, their Hugh Hamer.
(01:27):
Hamer. Hammer. What are we doing?
>> Justin (01:29):
I say hammer.
>> Brent (01:30):
Okay. Hugh Hammer.
>> Justin (01:31):
Hammer.
>> Brent (01:32):
I say bourbon finished to run barrels. The old
hammer cast strength straight bourbon. Right. You
wouldn't say old Hamer and West Fork Whiskey
Company weeded, bottled and bond bourbon?
>> Bob (01:42):
I would say that.
>> Justin (01:43):
You would say that.
>> Bob (01:47):
Doesn'T mean I'm right. I would say that.
>> Justin (01:49):
I really don't know the right pronunciation. So,
uh, this is a good one.
>> Brent (01:52):
I don't know if it's Hamer. Wouldn't it maybe have
two A's? I. I don't know.
>> Justin (01:55):
I don't know.
>> Brent (01:57):
I got Cs in English, so that's.
>> Justin (02:00):
Three grades above what I got.
>> Brent (02:01):
Yeah, yeah. Some people are multilingual. I'm
barely lingual. So let's have, um, Justin, tell us
about our SIPs ratings. All right.
>> Bob (02:15):
One sip. Give me a glass of water to wash out my
mouth.
>> Justin (02:24):
I have no idea what's going on here.
>> Bob (02:27):
Two sips Noise. But what else do you have?
>> Brent (02:32):
Well, isn't that nice? Shouldn't he be smoking a
pipe?
>> Bob (02:36):
Talking like three sips. H. Um, interesting. What
was this again?
>> Brent (02:44):
That sounded like Boris Karloff.
>> Justin (02:46):
It was getting there.
>> Bob (02:47):
Four sips. Let's keep this secret to ourselves.
Pour me another.
>> Brent (02:55):
That was him doing Sexy Voice. It's not working.
>> Justin (02:57):
Nope.
>> Bob (02:58):
Five sips. Oh, my. I was unaware anything could be
this good.
>> Justin (03:05):
Oh, my God.
>> Brent (03:05):
That's also Sexy voices.
>> Justin (03:07):
Doesn't work.
>> Brent (03:10):
Yeah, not. Yeah, yeah. Let's move on from that
one. So let's have Brent tell us, uh, a little bit
about, uh, True story.
>> Justin (03:20):
Thanks, Bob. So the True Story Whiskey is the
brainchild of industry veteran Wes Henderson. Wes,
along with his father, the bourbon legend Lincoln
Henderson, founded Angels Envy, using their skills
at cask finishing to make their products stand out
in the market. After retiring from Angels Envy,
Wes was looking for a project he could undertake
(03:40):
with his six sons. So he founded Saga Spirits and
along with his sons, put those finishing skills to
work with their initial brand. True Story Whiskey.
And one thing about the. About the bottle. These
are black and white bottles. They're kind of. Kind
of.
>> Brent (03:58):
They're different. They stand out.
>> Justin (04:00):
Yeah, they stand out for everything. You know, you
don't. You can't see what's in it. But I don't
think you need to see what's. What's in it because
you can't taste what you can see. So the, um. So
this first one is the True story finished bourbon
is 45 ABV. It's 90 proof. This is aged five to six
years in a charred oak American, a charred
American white oak and finished for six months in
(04:21):
white muscatel wine cask casks. I'm not always a
big muscatel wine cask finish kind of guy, but
let's see how this is.
>> Brent (04:29):
Fred Sanford always.
>> Justin (04:30):
I, uh, think so.
>> Brent (04:31):
Lamont, go down and give me a bottle of muscatel.
>> Justin (04:34):
Yeah, so this is. We're looking at this. This is
with an 80s copper penny color. Nice little. Nice
little bright shine to it and stuff. Um, on the
nose. I get flowers. I just get. I get
honeysuckle. I get fried. I get flower bouquets. I
get. It's a little bit of, um, a little bit of a
(04:57):
sugar, a little bit of caramel on there, but it's
overwhelmingly flowers to me. Then on the palette,
take a little sip here again. Yeah, I get some,
um, I get some vanilla that. More flowers. I get
some exotic fruit. Um, that flower. Those flowers
got to be coming from that muscatel finish. Um, a
(05:20):
little bit of baked spice to it. Um, the. The
spice lingers in your mouth a little bit. You get
a lingering, um. This is. This is quite different
from, you know, when you think of what he. What
they did before with Angel's Envy. This is not
that product. This is a. This is a different
product.
>> Brent (05:38):
Oh, 100.
>> Justin (05:39):
Yeah. You know, so it's, um. And the muscatel is
an interesting choice to me. Uh, a little floral
for me. Uh, but it just kind of grows on you. This
one here kind of grows on you a little bit. My
first.
>> Brent (05:53):
We've had a few over the last couple of years. Not
a lot, but maybe two, maybe three that were
muscatel finished. Um, one was a scotch, if I'm
remembering correctly. So it's. You know, there's
definitely precedence for it.
>> Justin (06:08):
Yeah. This is really gonna go well in a cocktail,
because I think it's gonna get.
>> Brent (06:12):
It give a. Oh, don't inhale.
>> Justin (06:16):
Yeah, exactly. This is going to give, um, another
flavor level to, you know, some of the. Some of
your usual cocktails.
>> Brent (06:25):
Uh, not. Never inhaled.
>> Justin (06:27):
Yeah, Yeah, I never inhaled. But overall, you
know. Yeah, I had to let it sit around a little
bit, and it really. It really kind of popped it.
You know, with my first taste of it, I wasn't so
enthusiastic about it, but now I. After letting it
sit a little bit and getting some of that air,
really came around.
>> Bob (06:45):
Justin had a powerful nose. Um, big alcohol hit,
but I let it sit around for a while, and then that
balanced out the nose. And then I kind of got a
fall market kind of nose on the whole thing, you
know, like, you're New England, and that's arts
and crafts and potpourri.
>> Brent (07:06):
Right.
>> Justin (07:06):
You were. You were in the flower section of the
fall market. You were in that. You'd say
potpourri. That's kind of what you get.
>> Brent (07:12):
It's. It's.
>> Justin (07:13):
It transfers to your palette like that. And, uh,
that's just the. Overall, it's a little more
floral than I would like something to be. Um, but
after a while, it burns off, you know, when you
get to it. So, yeah, it's a little potpourri.
>> Brent (07:30):
Kind of Pier 1E.
>> Justin (07:34):
That's exactly it.
>> Brent (07:36):
Yeah.
>> Bob (07:36):
And then I got, um, cinnamon roll on the palette.
And then it finishes light and. And woody. So. Not
bad.
>> Justin (07:48):
No.
>> Brent (07:48):
For their first thing out the gate. Definitely.
Definitely interesting. It's. Is it something I
would drink just out of the glass? Probably not.
This would be more. I think this would be really
good in a cocktail. Um.
>> Bob (08:03):
Ali All Day.
>> Brent (08:12):
L8 or Cheer Wine. I'm, um. Yeah, yeah, I'm good
either way. But, uh. Yeah, this is definitely
interesting. You know, the. For me, the wine notes
definitely come out. I get that sort of grapeiness
on the back of the palate. Um, you definitely Get
a baking spice. There's definitely vanilla in
there. The dark cameral sort of comes through. But
(08:33):
that fruitiness, it's, to me, it's, it's, it's
more. I can taste the grapeiness on it. I can
taste the wine. Yeah.
>> Justin (08:40):
You know, when I added water to this one, it kind
of muted everything.
>> Brent (08:43):
Yeah.
>> Justin (08:44):
You know, it's just. That didn't help it. No, no,
it didn't help it, but it's. But I think some
cocktails are really going to be good with this.
>> Brent (08:52):
M. Oh, yeah, yeah. I, I'm unfortunately not that
creative with cocktails. I stake at them. So, uh,
you get somebody that's really good. I, I could
see them playing with this and coming up with some
really good stuff.
>> Justin (09:03):
Oh, very much so.
>> Brent (09:05):
Well, we're going to be giving the True Story
finished bourbon, well deserved, three sips. So
that's taking us to our next one from True Story,
which is the True story finish rides. 50% ABV
hundred proof. This is using 5 to 8 year old rye
whiskey sourced from Indiana and Kentucky. True,
(09:26):
uh, story then finishes it in Brazilian amber
anacast, followed by Pedro Jimenez and Oliver
Doloroso Sherry casts. So it's got a nice color to
it. It's got a, almost a reddish tint to it.
Almost like a, like a reddish bronze on the nose.
Let me go here. Um, amber on a wood. Amber on a
(09:50):
wood. Amber on a wood. Cinnamon. Cinnamon.
Cinnamon. More cinnamon. Um, it's like walking
into the cinnamon bun shop in the mall. Um, but if
you get past that, underneath that there's some
kind of dark caramel, kind of burnt brown sugar
note on the nose and on the palate. Let's try M on
(10:18):
the palate. Cinnamon balm. Um, brown sugar. Once
the cinnamon dies down, I get just a hint of a
raisiny note on the back palate. Probably from the
PX sherry. Um, again, I think this one would be
really great in a cocktail. What'd you think,
(10:38):
Brett? Yeah.
>> Justin (10:40):
On the palate I got, you know, caramelized honey.
It's almost like a, you know, like you, like
you're gonna finish off your creme brulee and
you're gonna burn it with the, with the torch. I
kind of like that kind of honey to it. White, um,
pepper and the raisins, fig and that cinnamon. I
mean it's the cinnamon flavors all over this one.
(11:01):
Um, on the, on the finish, it's a peppery finish.
And that cinnamon kick, it's, you know, and then
you got that burnt like you said you Said burnt
brown sugar. And I was. And I was kind of thinking
that that burnt honey, you know, kind of thing,
it's the same, that kind of flavor to it. Um, for
me, it's just. It's. It's not. It doesn't quite
(11:22):
work for me. But like I said, more of a cocktail.
I think this is more of a cocktail rye.
>> Brent (11:27):
It's not.
>> Justin (11:28):
It's not a sipping rye.
>> Brent (11:29):
My palate particularly. Um, I can see where
they're going with it. Um, but I'm with you, I
think, you know, uh, again, this in a cocktail, I
think would be awesome, because I think the
cinnamon notes would come out. Drinking it
straight in the glass, you know, not. Not
necessarily my thing. What. What do you think,
Justin?
>> Bob (11:48):
On the nose. It was like a fragrant candle for me
on the pallet. I got a strong rye hit and then
cinnamon. The finish was kind of like, um, sugar
you left on the stove for too long, and white
pepper.
>> Brent (12:04):
How often do you leave sugar on the stove?
>> Bob (12:07):
Not very often.
>> Brent (12:08):
Yeah, I wouldn't do that. Catch on fire and burn
the house down, you knucklehead.
>> Bob (12:14):
But before it does that, it tastes like this.
>> Brent (12:16):
Yeah, but definitely, like Brent was saying, these
are very different from anything that we had when
they were, you know, when he was still at his
former distillery. So, um, I don't know if these
were things he was working on while he was there,
or this is stuff that they just took up. Um, I
don't know if this is things that Lincoln had
(12:37):
kicked around a little bit while he was still with
us. Um, but it's still wine.
>> Bob (12:43):
Finished spirits, so that's.
>> Justin (12:46):
He's carrying through.
>> Brent (12:47):
Yeah. And it. But. And again, it's. It's nice to
see him experimenting and doing different things.
You know, not everything that you do is always
going to be a hit, but you got to have the, you
know, what's to. Try it. Yeah. Um, and, you know,
they're both definitely very interesting. Um,
yeah, and I know they're working on a lot of other
stuff, too, so I'm excited to see, you know, when
(13:08):
they come out of the gate with. You know, most
people would come out of the gate with some box
stock kind of thing. Um, you know, they're coming
out swinging, so that's cool. I respect that.
That's definitely cool. So we're going to be
giving the true, uh, story finished rye, two sips.
Well, isn't that nice? And let's go to Justin, and
(13:29):
we'll have him tell us about our next.
>> Bob (13:32):
Distillery, West Fork Whiskey. Company is a
hundred percent Indiana grain to glass spirits
company founded in 2014 by Indiana natives and
childhood best friends Blake Jones, Julian Jones
and David McIntyre. After years in the financial
and medical fields, the partners decided to take
the plunge and found a company making
(13:54):
approachable, affordable high corn whiskey you can
enjoy any day of the week. In addition to West
Forks bourbon and rye, the distillery celebrates
Indiana's rich distilling heritage with the
revival of pre prohibition old hamer brand with
99% corn, 1% malted barley mash bill. In the 19th
(14:16):
century, the hamer family operated a renowned
whiskey distillery in Lawrence County, Indiana,
crafting high quality whiskey sold as far as New
Orleans. We're going to talk about Hugh Hamer
straight bourbon finished in rum barrels. It's
51%, 51.5% alcohol by volume or 103 proof. 99%
(14:41):
corn, 1% malted barley distilled at the Ross and
Queen Squib distillery used to be known as MGP in
Indiana. I got a complex caramel, vanilla and corn
chex on the nose. I got a palate that showed some
good corn whiskey but it was a little light
(15:02):
metallic note at the end of it. And then after
that I got dry wood and we'll be back.
>> Brent (15:15):
Blue.
>> Julianna (15:19):
Look to the left, to the right. Keep your eyes on
the road my darling Wondering if we're only
passing through. Open roads and open windows. My
hand is yours forever sweet love. Our eyes ahead
(15:42):
on his back, back roads with a view.
>> Brent (16:15):
Hey. And we're back. And Justin was finishing up
his thoughts on the Hugh Hamer straight bourbon
finished in rum barrels.
>> Bob (16:24):
So overall this is pretty pleasant stuff. What did
you think, Brent?
>> Justin (16:28):
Yeah, I got on the palate, I got some brown sugar,
caramel, molasses, cinnamon, nutmeg, little bit of
tropical fruits and to top it off, kettle corn.
But not just regular kettle corn, like an orange
flavored kettle corn. Um, very complex palette.
Uh, this was very enjoyable. I very much enjoyed
(16:51):
it. The um, on the finish I got some uh, like
vanilla wafers and pineapple. To top it off it
was, you know, I wasn't, I didn't know what I was
going to expect. And hammer Hamer. It's all good
because no matter which way you pronounce it,
you're going to enjoy this. This is a nice sipping
(17:13):
bourbon. What do you think Bob?
>> Brent (17:20):
I'm thinking, I'm thinking.
>> Justin (17:21):
Yeah, it's you.
>> Brent (17:23):
Can you smell that smoke? Yeah, I'm thinking.
>> Justin (17:25):
No, I, I don't smell smoke on this one.
>> Brent (17:28):
Kick me in the head.
>> Bob (17:29):
That's his brain wake the hamster up. Struggling
with the thought of thought.
>> Brent (17:33):
I mean, it's got a nice nose to it. I don't pick
up the rum as much on the nose as I do on the
palate, but m on the palate, I get that molasses,
that blackstrap molasses jumps up to the front for
me. It's that bad.
>> Justin (17:50):
I think that's the rum.
>> Brent (17:52):
That's 100% the rum.
>> Justin (17:54):
You know, coming through.
>> Brent (17:55):
There's a caramel there. I don't want to present
this as it being a sweet whiskey. It's absolutely
not.
>> Justin (18:02):
Um, but you get all those, but you get those sweet
flavors to it. It's just.
>> Brent (18:05):
Yeah. Just not the sugary.
>> Justin (18:07):
Yeah.
>> Brent (18:07):
It's not, it's not sticky.
>> Justin (18:09):
Yeah. Because you get those tropical fruits and
the nutmeg that kind of tones.
>> Brent (18:12):
The nutmeg is huge. Yeah. The nutmeg on the back
palate is there. And then once, once you swallow
that, there's sort of a dry oak that comes out on
the mid palate on the finish.
>> Justin (18:25):
M. Mhm.
>> Brent (18:30):
On the finish, there's definitely like a, like you
said, vanilla wafer. There's like a vanilla
cookie. Yeah. This one's, this one's interesting.
I mean, usually rum finishes go more toward the
sweet. This is, I don't know what kind of rum it
was.
>> Justin (18:49):
I mean, 99% corn. You think you're just thinking
corn whiskey. Yeah. And it's not a corn whiskey
after it's been finished in that rum barrel. It's
not like any corn whiskey I've ever had.
>> Brent (19:03):
Well, corn whiskey too. I mean, when they do corn
whiskey, it's either aged in an uncharred barrel
or it's aged in a used barrel.
>> Justin (19:11):
Right.
>> Brent (19:11):
So you can, you know, this is a bourbon.
>> Justin (19:13):
Right.
>> Brent (19:14):
You can have, you can have 99% corn. Either way.
It just, it's how you treat it after the fact. So
it's uh. Yeah, this one's interesting. I, I would
take a leap and say maybe it was a Jamaican rum
because I'm definitely getting the molasses out
more.
>> Justin (19:30):
And those tropical fruits. Yeah.
>> Brent (19:34):
But I don't know. I didn't. There's no information
on their website as to what type of rum it was.
But yeah, that one was, that one was interesting.
I enjoyed that one. So we're going to be giving
the, uh, Hugh Hamer straight bourbon fish finished
in rum barrels. Uh, well deserved. Three sips.
>> Bob (19:50):
Interesting.
>> Brent (19:53):
So that's going to take us to our next one. We're
going to have Brent do that one.
>> Justin (19:59):
Thanks, Bob. This is the Oldhamer Cast Strength
straight bourbon. Batch 32 is 59.1% ABV 118.2
proof. Again, 99% corn, 1% malted barley,
distilled at the Ross and Stuff Squibb distillery
MGP in Indiana. This one is a little different. So
this one I got, I got cream on the nose, I got
(20:21):
creamed corn, some pepper, vanilla. It's nice.
Full mouthfeel on the palate, I got creamed corn,
pepper vanilla. On the finish I got creamed corn,
pepper vanilla. This one here, it pulled no
punches. It was from the nose to the finish,
nothing changed. Everything was kind of like the
(20:42):
same. And that's not a bad thing. It doesn't give
you any kind of false pretense of what you're
going to have, you know, like, oh, I have this on
the nose and I have this on the palate and I got
this on the fin. This one is the same all the way
throughout for me. Um, and I very much enjoyed it
like that.
>> Brent (20:59):
It's an honest whiskey.
>> Justin (21:00):
Right? Right. There's no, uh, there's no pulling
any punches of something different coming out of
it.
>> Brent (21:07):
Yeah, I mean it's, you know, that. And um, how
many whiskeys do we have where the nose and the
palate are completely opposite? And again, we've
had some earlier. It's not a good thing, it's not
a bad thing. It's just how it works and it. I, I
wish I could explain how that happens. Um, you
know, what the chemistry is there. But you know, a
(21:28):
lot of times you'll get, A lot of times you'll get
not completely different, but you'll, you'll get
some of the same, but some different between those
and palate. You're right. This one is 100%
straightforward. There's brown sugar, the corn is
there. I get some toffee, I get some vanilla. Uh,
I get the same thing on the nose, on the finish.
About the same.
>> Justin (21:49):
Mhm.
>> Brent (21:53):
It's got a nice mouthfeel to it. It's got a good
viscosity.
>> Justin (21:56):
Yeah. It's got a nice full mouthfeel to it, you
know, so I mean it's.
>> Brent (22:01):
It goes all the way around it. Yeah, it coats and.
And this hasn't been finished or anything. And the
one thing that caught me is, is usually, you know,
you get that dill with mgp. You know, it's just
every distillery has sort of their signature
taste, you know, like the peanuts and Dickel has
the, has that Flintstone vitamin, everybody has
(22:23):
their sort of thing but I think with this 99% corn
mash bill, it's sort of taking that out. I get a
little bit of an herbalness in the palate, you
know, at the very back of the palate in the
finish. But I'm not picking up the dill at all
unless I'm just missing it.
>> Justin (22:38):
There's no dill. I think, I think if it was a rye.
If there was a rye mash bill you have the dill,
you know, but there's not, not in this one.
>> Brent (22:45):
Yeah, the dill is strong in their rye, 100% and
but I mean you usually get a little bit of it in
the bourbon. But this one, you know, think maybe,
maybe it's the absence of the rye. I don't know.
It's uh, but well done, you know, well done. And I
don't know the exact price but I know the
(23:05):
estimated prices on these and you know, not
expensive. So you know, a good honest whiskey at a
fairly reasonable price. So what you think,
Justin?
>> Bob (23:14):
The nose was light, uh, the palate was woody and I
got some the center of cinnamon red hots, you
know, once you've had them in your mouth for a
while and it's got that kind of like more neutral
flavor. And the finish for me was very mid palate
and it was fine. It'll, it'll get you there.
>> Brent (23:35):
M yeah. And at 59.1% ABV it'll get you there a
little bit quicker than average. So. Yahoo. So
we're going to be giving the old Hamer cast
strength straight bourbon batch number 32.3sips.
Alright, well that takes us to our last one of the
day. So this is West Fork Whiskey Company weeded,
(23:59):
bottled and bond bourbon. 50% ABV, 100 proof, 4
years old. It's 73% corn, 17% wheat and 10% rye.
So this, this is their main line at West Fork. The
Oldhamer is their other line. And on the nose, on
the palate, nice light copper on the nose. White
(24:24):
pepper, definitely that white pepper burn in the
tip of the nose. There's some vanilla, a little
bit of honey, a little bit of white flowers. And
on the palate, let's take a taste. M On the palate
(24:48):
there's definitely uh, some strong dry oak on the
front on this but I get cinnamon, baking spice.
And the one thing that leaps out of me is um,
cedar, like, like, like your grandmother's cedar
chest.
>> Justin (25:03):
There's definitely a cedar that comes in. Yeah, I
was, I was Looking at a fresh wood, you know, and
that cedar is oak and cedar. I guess you get a
little bit of both in there. Yeah.
>> Brent (25:15):
And then, um, on the finish, there's. There's a
drop in the palate once you swallow it, but what
remains stays with you for a while.
>> Justin (25:28):
So it's that spiciness. It's confusing.
>> Brent (25:32):
The spice stays.
>> Justin (25:33):
Right. All the other flavors kind of dropped off,
and you just kind of get that. That spiciness to
it.
>> Brent (25:38):
That's what stays. You're dead on. It's exactly
it. Yeah. Yeah. This is interesting. What'd you
think, Brett?
>> Justin (25:47):
Yeah. So on the nose, I got baked bread, nutmeg,
of course, honey. The floral it was, you know. And
then on the palate that you. What you said,
cinnamon, the baking spice, fresh oak. And I got a
lick of vanilla cream. I got, like, this vanilla
cream on it. That very, very pleasant, uh, you
know, just like a smooth creaminess in your mouth
(26:10):
kind of thing, you know? And what you said about
that. That finish, it just. It just disappears.
And then there's that spice that kind of, like,
lingers on.
>> Brent (26:20):
It's like about 3/4 of it drops, and. But that
last quarter just.
>> Justin (26:24):
Just kind of loses.
>> Bob (26:26):
Right.
>> Justin (26:26):
But it's not a strong.
>> Brent (26:28):
Usually a finish will drop and there's nothing, or
you'll get a finish and it'll. The whole thing
will go for a period of time. It's like the top
two thirds of it drops, but then the bottom just.
>> Justin (26:39):
Yeah. Is it a lingering.
>> Brent (26:40):
On my tongue.
>> Justin (26:41):
Is it a lingering finish? Yes. Yes, yes. But is it
a full lingering finish?
>> Brent (26:47):
No, it's. Yeah. I'm confused. Yeah, I'm
definitely.
>> Justin (26:50):
I think it's because of the spiciness that it
keeps going like that.
>> Brent (26:54):
Yeah.
>> Justin (26:54):
You know, Justin, it's really cool when.
>> Bob (26:57):
You'Ve been drinking whiskey for a while and it
does something different than other whiskeys have
done. I got. The nose was, like, woody, heavy oak.
The palette was very light, and the finish did
what you guys said, which just interesting. Would
I drink it every day? No. Am I unhappy? Uh, I'm
drinking it now. No, I'm happy I'm drinking it
(27:18):
now.
>> Justin (27:19):
I could drink this every day. This is. This is an
everyday sipper, and I think for the. I don't know
what the price is, but I believe on the price
point, this is a nice everyday sipper. And I think
it could be used in the cocktails and for, you
know, just for your. Every day. I don't find
anything. I don't find any. Any, like, really any
kind of faults with this? You know, in their,
(27:41):
their whole lineup, the, their, their bourbon that
they had, the, the straight bourbon, the rum
finished bourbon, you know, everything kind of,
everything kind of falls. Every one of them is
completely different. They're all different from
themselves. They're all in their, their own entity
and they're all enjoyable.
>> Bob (28:00):
I'm probably going to take this to this new
bourbon smoker I got at home. Just see what
happens when I smoke it up.
>> Brent (28:06):
Well, we don't normally discuss price, but I will
tell you that Westfork, uh, on their website, if
you want to order it from them, it's 34.99.
>> Justin (28:15):
Oh my God. Yeah. How can you not have it as an all
day sipper like that?
>> Brent (28:19):
That's. Yeah.
>> Justin (28:19):
For that price.
>> Brent (28:21):
Well, I mean that was, that was present in all
their marketing material, you know, that they were
trying to do whiskey that was, you know,
affordable. And you know, with that one. Yeah.
>> Justin (28:31):
What happens a lot of times is that, is that
people source their whiskey from the different
places and automatically it just jacks the price
up for.
>> Brent (28:40):
Yeah.
>> Justin (28:41):
You know, so, uh, it's hard being.
>> Brent (28:43):
A small producer, especially if you're sourcing
because you've got to pay, you know, they.
Somebody made that base spirit and they've got to
make a profit and they got taxed. Yeah. And then
you turn around and then you, you're buying
bottles, you're buying corks, you're buying
labels. You're not buying them in quantity like,
you know, the big guys are. So you're paying more.
So. Yeah, I mean, and that's fine. It's same thing
(29:04):
with beer, same thing with small wineries. I mean,
sometimes you got to pay a little more for the
small guys. And I'm totally cool with that. It
doesn't bother me a bit.
>> Justin (29:12):
But as, uh, long as it's a quality product.
>> Brent (29:14):
But for 35 bucks, right. You know, hell, that,
that, that's pretty good deal. So I, I think
they're, you know, I think they're doing a pretty
good job. I mean all three of these were pretty,
pretty good. So.
>> Justin (29:29):
M. Yeah.
>> Brent (29:31):
So we're going to be giving the West Fork Whiskey
Co. Weeded bottled and Bond bourbon, uh, well
deserved. Three sips.
>> Bob (29:39):
Interesting.
>> Brent (29:41):
Yeah. So, you know, definitely fine. You know,
five. Five easily drinkable whiskeys. You know,
pretty good day in the basement, I'd say. Oh yeah.
>> Justin (29:52):
I would say it's a great day in the basement. You
know, it's, uh, so, you know, true story. They,
you know, one of the things they do when they come
around is they. Is. They tell you some of the
stories of what they've had, of what. Of what's
going on and stuff, you know, and so that's kind
of a neat. If you have a chance to, you know, to
go and see them at a presentation or go and see
them at, you know, at a bar where they're doing
(30:13):
her tasting, I would definitely take advantage of
that. I know they're.
>> Brent (30:17):
They don't call them ambassadors. They call them
storytellers.
>> Justin (30:19):
Storyteller.
>> Brent (30:20):
Which is kind of cool.
>> Justin (30:21):
Yeah. Which is very cool. So.
>> Brent (30:24):
But, yeah, good whiskeys all around, so not a bad
day, so. Well, that's all the time we have for
today. Uh, I want to thank everybody for showing
up. Thank you.
>> Justin (30:33):
Brent and I did show up, so you're welcome.
>> Brent (30:38):
Well, there was liquor involved. It's like. It's
like leaving out, you know, food for the bears.
You know, I mean, I just throw something out in
the backyard, and he shows up, so. And thank you,
Justin.
>> Bob (30:51):
Thank you. I forgot your, uh, whiskey.
>> Justin (30:54):
Um, what do you call it?
>> Bob (30:56):
Present. Presentate. Oh, what's that trophy you
get just for showing up?
>> Brent (31:02):
Participation.
>> Bob (31:03):
Participation.
>> Brent (31:03):
Trophy. Yeah.
>> Bob (31:04):
Yeah, I forgot to bring it.
>> Brent (31:06):
He's saying it like he doesn't have a room full of
them. Your mom has a garage full of them. M. For
years.
>> Bob (31:11):
The only thing I've ever accomplished, sir.
>> Brent (31:13):
Yes, exactly.
>> Justin (31:18):
Next time. Next time, we'll have one for harm when
he shows up.
>> Brent (31:22):
Uh, he doesn't participate. He doesn't get one.
But he shows up over Sip, suds, and smokes. This
is made by Bob. Thanks for joining us.
>> Announcer (31:33):
We hope you enjoyed this episode. If you're
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tap. Just tap the subscribe button.
>> Brent (31:42):
Give it a little tappy.
>> Bob (31:43):
Tap, tap, taparoo.
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(32:07):
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(32:29):
another episode. And keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes. A program devoted to the
(32:50):
appreciation of some of the finer slices of life.
From the dude in the basement studios. Your host,
the good old boys will see you all next time.
Now for today's quick shot of, uh, sips, suds and
smokes.
>> Brent (00:05):
Hey, welcome to this quick shot episode where
everything good in life is worth discussing. We
are the second best thing on it.
>> Justin (00:14):
Oh, no, we're the best thing on all night long.
Just put us on repeat. We're that good right now,
Pete. Repeat, repeat. Um, yeah, yeah, Just. Just,
Just keep. Just go one after an episode after
another because we're. This is the middle of the
summer. There's nothing on where we are the best
thing.
>> Bob (00:33):
That's right.
>> Brent (00:34):
Well, you know, that's just like, uh, your
opinion, man.
>> Bob (00:39):
Only so many times. You can watch Bill and Ted's
excellent adventure without.
>> Justin (00:44):
And what's jumping off a bridge. It never would be
two.
>> Brent (00:51):
On your best day. Yeah. All right, well, uh, this
is made man Bob joining me are made man Brett.
>> Justin (00:59):
It's a pleasure to be here. I'm excited today.
>> Brent (01:01):
And good old boy Justin.
>> Bob (01:03):
Good morning. So glad we're in the basement. Get
out of this heat.
>> Brent (01:06):
Yeah, yeah. Cold and damp. Our sip segments are
all about wine, distilled spirits, tea, coffee,
and anything else we can sip. And here's the
whiskeys we're going to be discussing today. From
True Story. We have the, uh, true story finished
bourbon and the true story finish rye. We have
from West Fork Whiskey Company, their Hugh Hamer.
(01:27):
Hamer. Hammer. What are we doing?
>> Justin (01:29):
I say hammer.
>> Brent (01:30):
Okay. Hugh Hammer.
>> Justin (01:31):
Hammer.
>> Brent (01:32):
I say bourbon finished to run barrels. The old
hammer cast strength straight bourbon. Right. You
wouldn't say old Hamer and West Fork Whiskey
Company weeded, bottled and bond bourbon?
>> Bob (01:42):
I would say that.
>> Justin (01:43):
You would say that.
>> Bob (01:47):
Doesn'T mean I'm right. I would say that.
>> Justin (01:49):
I really don't know the right pronunciation. So,
uh, this is a good one.
>> Brent (01:52):
I don't know if it's Hamer. Wouldn't it maybe have
two A's? I. I don't know.
>> Justin (01:55):
I don't know.
>> Brent (01:57):
I got Cs in English, so that's.
>> Justin (02:00):
Three grades above what I got.
>> Brent (02:01):
Yeah, yeah. Some people are multilingual. I'm
barely lingual. So let's have, um, Justin, tell us
about our SIPs ratings. All right.
>> Bob (02:15):
One sip. Give me a glass of water to wash out my
mouth.
>> Justin (02:24):
I have no idea what's going on here.
>> Bob (02:27):
Two sips Noise. But what else do you have?
>> Brent (02:32):
Well, isn't that nice? Shouldn't he be smoking a
pipe?
>> Bob (02:36):
Talking like three sips. H. Um, interesting. What
was this again?
>> Brent (02:44):
That sounded like Boris Karloff.
>> Justin (02:46):
It was getting there.
>> Bob (02:47):
Four sips. Let's keep this secret to ourselves.
Pour me another.
>> Brent (02:55):
That was him doing Sexy Voice. It's not working.
>> Justin (02:57):
Nope.
>> Bob (02:58):
Five sips. Oh, my. I was unaware anything could be
this good.
>> Justin (03:05):
Oh, my God.
>> Brent (03:05):
That's also Sexy voices.
>> Justin (03:07):
Doesn't work.
>> Brent (03:10):
Yeah, not. Yeah, yeah. Let's move on from that
one. So let's have Brent tell us, uh, a little bit
about, uh, True story.
>> Justin (03:20):
Thanks, Bob. So the True Story Whiskey is the
brainchild of industry veteran Wes Henderson. Wes,
along with his father, the bourbon legend Lincoln
Henderson, founded Angels Envy, using their skills
at cask finishing to make their products stand out
in the market. After retiring from Angels Envy,
Wes was looking for a project he could undertake
(03:40):
with his six sons. So he founded Saga Spirits and
along with his sons, put those finishing skills to
work with their initial brand. True Story Whiskey.
And one thing about the. About the bottle. These
are black and white bottles. They're kind of. Kind
of.
>> Brent (03:58):
They're different. They stand out.
>> Justin (04:00):
Yeah, they stand out for everything. You know, you
don't. You can't see what's in it. But I don't
think you need to see what's. What's in it because
you can't taste what you can see. So the, um. So
this first one is the True story finished bourbon
is 45 ABV. It's 90 proof. This is aged five to six
years in a charred oak American, a charred
American white oak and finished for six months in
(04:21):
white muscatel wine cask casks. I'm not always a
big muscatel wine cask finish kind of guy, but
let's see how this is.
>> Brent (04:29):
Fred Sanford always.
>> Justin (04:30):
I, uh, think so.
>> Brent (04:31):
Lamont, go down and give me a bottle of muscatel.
>> Justin (04:34):
Yeah, so this is. We're looking at this. This is
with an 80s copper penny color. Nice little. Nice
little bright shine to it and stuff. Um, on the
nose. I get flowers. I just get. I get
honeysuckle. I get fried. I get flower bouquets. I
get. It's a little bit of, um, a little bit of a
(04:57):
sugar, a little bit of caramel on there, but it's
overwhelmingly flowers to me. Then on the palette,
take a little sip here again. Yeah, I get some,
um, I get some vanilla that. More flowers. I get
some exotic fruit. Um, that flower. Those flowers
got to be coming from that muscatel finish. Um, a
(05:20):
little bit of baked spice to it. Um, the. The
spice lingers in your mouth a little bit. You get
a lingering, um. This is. This is quite different
from, you know, when you think of what he. What
they did before with Angel's Envy. This is not
that product. This is a. This is a different
product.
>> Brent (05:38):
Oh, 100.
>> Justin (05:39):
Yeah. You know, so it's, um. And the muscatel is
an interesting choice to me. Uh, a little floral
for me. Uh, but it just kind of grows on you. This
one here kind of grows on you a little bit. My
first.
>> Brent (05:53):
We've had a few over the last couple of years. Not
a lot, but maybe two, maybe three that were
muscatel finished. Um, one was a scotch, if I'm
remembering correctly. So it's. You know, there's
definitely precedence for it.
>> Justin (06:08):
Yeah. This is really gonna go well in a cocktail,
because I think it's gonna get.
>> Brent (06:12):
It give a. Oh, don't inhale.
>> Justin (06:16):
Yeah, exactly. This is going to give, um, another
flavor level to, you know, some of the. Some of
your usual cocktails.
>> Brent (06:25):
Uh, not. Never inhaled.
>> Justin (06:27):
Yeah, Yeah, I never inhaled. But overall, you
know. Yeah, I had to let it sit around a little
bit, and it really. It really kind of popped it.
You know, with my first taste of it, I wasn't so
enthusiastic about it, but now I. After letting it
sit a little bit and getting some of that air,
really came around.
>> Bob (06:45):
Justin had a powerful nose. Um, big alcohol hit,
but I let it sit around for a while, and then that
balanced out the nose. And then I kind of got a
fall market kind of nose on the whole thing, you
know, like, you're New England, and that's arts
and crafts and potpourri.
>> Brent (07:06):
Right.
>> Justin (07:06):
You were. You were in the flower section of the
fall market. You were in that. You'd say
potpourri. That's kind of what you get.
>> Brent (07:12):
It's. It's.
>> Justin (07:13):
It transfers to your palette like that. And, uh,
that's just the. Overall, it's a little more
floral than I would like something to be. Um, but
after a while, it burns off, you know, when you
get to it. So, yeah, it's a little potpourri.
>> Brent (07:30):
Kind of Pier 1E.
>> Justin (07:34):
That's exactly it.
>> Brent (07:36):
Yeah.
>> Bob (07:36):
And then I got, um, cinnamon roll on the palette.
And then it finishes light and. And woody. So. Not
bad.
>> Justin (07:48):
No.
>> Brent (07:48):
For their first thing out the gate. Definitely.
Definitely interesting. It's. Is it something I
would drink just out of the glass? Probably not.
This would be more. I think this would be really
good in a cocktail. Um.
>> Bob (08:03):
Ali All Day.
>> Brent (08:12):
L8 or Cheer Wine. I'm, um. Yeah, yeah, I'm good
either way. But, uh. Yeah, this is definitely
interesting. You know, the. For me, the wine notes
definitely come out. I get that sort of grapeiness
on the back of the palate. Um, you definitely Get
a baking spice. There's definitely vanilla in
there. The dark cameral sort of comes through. But
(08:33):
that fruitiness, it's, to me, it's, it's, it's
more. I can taste the grapeiness on it. I can
taste the wine. Yeah.
>> Justin (08:40):
You know, when I added water to this one, it kind
of muted everything.
>> Brent (08:43):
Yeah.
>> Justin (08:44):
You know, it's just. That didn't help it. No, no,
it didn't help it, but it's. But I think some
cocktails are really going to be good with this.
>> Brent (08:52):
M. Oh, yeah, yeah. I, I'm unfortunately not that
creative with cocktails. I stake at them. So, uh,
you get somebody that's really good. I, I could
see them playing with this and coming up with some
really good stuff.
>> Justin (09:03):
Oh, very much so.
>> Brent (09:05):
Well, we're going to be giving the True Story
finished bourbon, well deserved, three sips. So
that's taking us to our next one from True Story,
which is the True story finish rides. 50% ABV
hundred proof. This is using 5 to 8 year old rye
whiskey sourced from Indiana and Kentucky. True,
(09:26):
uh, story then finishes it in Brazilian amber
anacast, followed by Pedro Jimenez and Oliver
Doloroso Sherry casts. So it's got a nice color to
it. It's got a, almost a reddish tint to it.
Almost like a, like a reddish bronze on the nose.
Let me go here. Um, amber on a wood. Amber on a
(09:50):
wood. Amber on a wood. Cinnamon. Cinnamon.
Cinnamon. More cinnamon. Um, it's like walking
into the cinnamon bun shop in the mall. Um, but if
you get past that, underneath that there's some
kind of dark caramel, kind of burnt brown sugar
note on the nose and on the palate. Let's try M on
(10:18):
the palate. Cinnamon balm. Um, brown sugar. Once
the cinnamon dies down, I get just a hint of a
raisiny note on the back palate. Probably from the
PX sherry. Um, again, I think this one would be
really great in a cocktail. What'd you think,
(10:38):
Brett? Yeah.
>> Justin (10:40):
On the palate I got, you know, caramelized honey.
It's almost like a, you know, like you, like
you're gonna finish off your creme brulee and
you're gonna burn it with the, with the torch. I
kind of like that kind of honey to it. White, um,
pepper and the raisins, fig and that cinnamon. I
mean it's the cinnamon flavors all over this one.
(11:01):
Um, on the, on the finish, it's a peppery finish.
And that cinnamon kick, it's, you know, and then
you got that burnt like you said you Said burnt
brown sugar. And I was. And I was kind of thinking
that that burnt honey, you know, kind of thing,
it's the same, that kind of flavor to it. Um, for
me, it's just. It's. It's not. It doesn't quite
(11:22):
work for me. But like I said, more of a cocktail.
I think this is more of a cocktail rye.
>> Brent (11:27):
It's not.
>> Justin (11:28):
It's not a sipping rye.
>> Brent (11:29):
My palate particularly. Um, I can see where
they're going with it. Um, but I'm with you, I
think, you know, uh, again, this in a cocktail, I
think would be awesome, because I think the
cinnamon notes would come out. Drinking it
straight in the glass, you know, not. Not
necessarily my thing. What. What do you think,
Justin?
>> Bob (11:48):
On the nose. It was like a fragrant candle for me
on the pallet. I got a strong rye hit and then
cinnamon. The finish was kind of like, um, sugar
you left on the stove for too long, and white
pepper.
>> Brent (12:04):
How often do you leave sugar on the stove?
>> Bob (12:07):
Not very often.
>> Brent (12:08):
Yeah, I wouldn't do that. Catch on fire and burn
the house down, you knucklehead.
>> Bob (12:14):
But before it does that, it tastes like this.
>> Brent (12:16):
Yeah, but definitely, like Brent was saying, these
are very different from anything that we had when
they were, you know, when he was still at his
former distillery. So, um, I don't know if these
were things he was working on while he was there,
or this is stuff that they just took up. Um, I
don't know if this is things that Lincoln had
(12:37):
kicked around a little bit while he was still with
us. Um, but it's still wine.
>> Bob (12:43):
Finished spirits, so that's.
>> Justin (12:46):
He's carrying through.
>> Brent (12:47):
Yeah. And it. But. And again, it's. It's nice to
see him experimenting and doing different things.
You know, not everything that you do is always
going to be a hit, but you got to have the, you
know, what's to. Try it. Yeah. Um, and, you know,
they're both definitely very interesting. Um,
yeah, and I know they're working on a lot of other
stuff, too, so I'm excited to see, you know, when
(13:08):
they come out of the gate with. You know, most
people would come out of the gate with some box
stock kind of thing. Um, you know, they're coming
out swinging, so that's cool. I respect that.
That's definitely cool. So we're going to be
giving the true, uh, story finished rye, two sips.
Well, isn't that nice? And let's go to Justin, and
(13:29):
we'll have him tell us about our next.
>> Bob (13:32):
Distillery, West Fork Whiskey. Company is a
hundred percent Indiana grain to glass spirits
company founded in 2014 by Indiana natives and
childhood best friends Blake Jones, Julian Jones
and David McIntyre. After years in the financial
and medical fields, the partners decided to take
the plunge and found a company making
(13:54):
approachable, affordable high corn whiskey you can
enjoy any day of the week. In addition to West
Forks bourbon and rye, the distillery celebrates
Indiana's rich distilling heritage with the
revival of pre prohibition old hamer brand with
99% corn, 1% malted barley mash bill. In the 19th
(14:16):
century, the hamer family operated a renowned
whiskey distillery in Lawrence County, Indiana,
crafting high quality whiskey sold as far as New
Orleans. We're going to talk about Hugh Hamer
straight bourbon finished in rum barrels. It's
51%, 51.5% alcohol by volume or 103 proof. 99%
(14:41):
corn, 1% malted barley distilled at the Ross and
Queen Squib distillery used to be known as MGP in
Indiana. I got a complex caramel, vanilla and corn
chex on the nose. I got a palate that showed some
good corn whiskey but it was a little light
(15:02):
metallic note at the end of it. And then after
that I got dry wood and we'll be back.
>> Brent (15:15):
Blue.
>> Julianna (15:19):
Look to the left, to the right. Keep your eyes on
the road my darling Wondering if we're only
passing through. Open roads and open windows. My
hand is yours forever sweet love. Our eyes ahead
(15:42):
on his back, back roads with a view.
>> Brent (16:15):
Hey. And we're back. And Justin was finishing up
his thoughts on the Hugh Hamer straight bourbon
finished in rum barrels.
>> Bob (16:24):
So overall this is pretty pleasant stuff. What did
you think, Brent?
>> Justin (16:28):
Yeah, I got on the palate, I got some brown sugar,
caramel, molasses, cinnamon, nutmeg, little bit of
tropical fruits and to top it off, kettle corn.
But not just regular kettle corn, like an orange
flavored kettle corn. Um, very complex palette.
Uh, this was very enjoyable. I very much enjoyed
(16:51):
it. The um, on the finish I got some uh, like
vanilla wafers and pineapple. To top it off it
was, you know, I wasn't, I didn't know what I was
going to expect. And hammer Hamer. It's all good
because no matter which way you pronounce it,
you're going to enjoy this. This is a nice sipping
(17:13):
bourbon. What do you think Bob?
>> Brent (17:20):
I'm thinking, I'm thinking.
>> Justin (17:21):
Yeah, it's you.
>> Brent (17:23):
Can you smell that smoke? Yeah, I'm thinking.
>> Justin (17:25):
No, I, I don't smell smoke on this one.
>> Brent (17:28):
Kick me in the head.
>> Bob (17:29):
That's his brain wake the hamster up. Struggling
with the thought of thought.
>> Brent (17:33):
I mean, it's got a nice nose to it. I don't pick
up the rum as much on the nose as I do on the
palate, but m on the palate, I get that molasses,
that blackstrap molasses jumps up to the front for
me. It's that bad.
>> Justin (17:50):
I think that's the rum.
>> Brent (17:52):
That's 100% the rum.
>> Justin (17:54):
You know, coming through.
>> Brent (17:55):
There's a caramel there. I don't want to present
this as it being a sweet whiskey. It's absolutely
not.
>> Justin (18:02):
Um, but you get all those, but you get those sweet
flavors to it. It's just.
>> Brent (18:05):
Yeah. Just not the sugary.
>> Justin (18:07):
Yeah.
>> Brent (18:07):
It's not, it's not sticky.
>> Justin (18:09):
Yeah. Because you get those tropical fruits and
the nutmeg that kind of tones.
>> Brent (18:12):
The nutmeg is huge. Yeah. The nutmeg on the back
palate is there. And then once, once you swallow
that, there's sort of a dry oak that comes out on
the mid palate on the finish.
>> Justin (18:25):
M. Mhm.
>> Brent (18:30):
On the finish, there's definitely like a, like you
said, vanilla wafer. There's like a vanilla
cookie. Yeah. This one's, this one's interesting.
I mean, usually rum finishes go more toward the
sweet. This is, I don't know what kind of rum it
was.
>> Justin (18:49):
I mean, 99% corn. You think you're just thinking
corn whiskey. Yeah. And it's not a corn whiskey
after it's been finished in that rum barrel. It's
not like any corn whiskey I've ever had.
>> Brent (19:03):
Well, corn whiskey too. I mean, when they do corn
whiskey, it's either aged in an uncharred barrel
or it's aged in a used barrel.
>> Justin (19:11):
Right.
>> Brent (19:11):
So you can, you know, this is a bourbon.
>> Justin (19:13):
Right.
>> Brent (19:14):
You can have, you can have 99% corn. Either way.
It just, it's how you treat it after the fact. So
it's uh. Yeah, this one's interesting. I, I would
take a leap and say maybe it was a Jamaican rum
because I'm definitely getting the molasses out
more.
>> Justin (19:30):
And those tropical fruits. Yeah.
>> Brent (19:34):
But I don't know. I didn't. There's no information
on their website as to what type of rum it was.
But yeah, that one was, that one was interesting.
I enjoyed that one. So we're going to be giving
the, uh, Hugh Hamer straight bourbon fish finished
in rum barrels. Uh, well deserved. Three sips.
>> Bob (19:50):
Interesting.
>> Brent (19:53):
So that's going to take us to our next one. We're
going to have Brent do that one.
>> Justin (19:59):
Thanks, Bob. This is the Oldhamer Cast Strength
straight bourbon. Batch 32 is 59.1% ABV 118.2
proof. Again, 99% corn, 1% malted barley,
distilled at the Ross and Stuff Squibb distillery
MGP in Indiana. This one is a little different. So
this one I got, I got cream on the nose, I got
(20:21):
creamed corn, some pepper, vanilla. It's nice.
Full mouthfeel on the palate, I got creamed corn,
pepper vanilla. On the finish I got creamed corn,
pepper vanilla. This one here, it pulled no
punches. It was from the nose to the finish,
nothing changed. Everything was kind of like the
(20:42):
same. And that's not a bad thing. It doesn't give
you any kind of false pretense of what you're
going to have, you know, like, oh, I have this on
the nose and I have this on the palate and I got
this on the fin. This one is the same all the way
throughout for me. Um, and I very much enjoyed it
like that.
>> Brent (20:59):
It's an honest whiskey.
>> Justin (21:00):
Right? Right. There's no, uh, there's no pulling
any punches of something different coming out of
it.
>> Brent (21:07):
Yeah, I mean it's, you know, that. And um, how
many whiskeys do we have where the nose and the
palate are completely opposite? And again, we've
had some earlier. It's not a good thing, it's not
a bad thing. It's just how it works and it. I, I
wish I could explain how that happens. Um, you
know, what the chemistry is there. But you know, a
(21:28):
lot of times you'll get, A lot of times you'll get
not completely different, but you'll, you'll get
some of the same, but some different between those
and palate. You're right. This one is 100%
straightforward. There's brown sugar, the corn is
there. I get some toffee, I get some vanilla. Uh,
I get the same thing on the nose, on the finish.
About the same.
>> Justin (21:49):
Mhm.
>> Brent (21:53):
It's got a nice mouthfeel to it. It's got a good
viscosity.
>> Justin (21:56):
Yeah. It's got a nice full mouthfeel to it, you
know, so I mean it's.
>> Brent (22:01):
It goes all the way around it. Yeah, it coats and.
And this hasn't been finished or anything. And the
one thing that caught me is, is usually, you know,
you get that dill with mgp. You know, it's just
every distillery has sort of their signature
taste, you know, like the peanuts and Dickel has
the, has that Flintstone vitamin, everybody has
(22:23):
their sort of thing but I think with this 99% corn
mash bill, it's sort of taking that out. I get a
little bit of an herbalness in the palate, you
know, at the very back of the palate in the
finish. But I'm not picking up the dill at all
unless I'm just missing it.
>> Justin (22:38):
There's no dill. I think, I think if it was a rye.
If there was a rye mash bill you have the dill,
you know, but there's not, not in this one.
>> Brent (22:45):
Yeah, the dill is strong in their rye, 100% and
but I mean you usually get a little bit of it in
the bourbon. But this one, you know, think maybe,
maybe it's the absence of the rye. I don't know.
It's uh, but well done, you know, well done. And I
don't know the exact price but I know the
(23:05):
estimated prices on these and you know, not
expensive. So you know, a good honest whiskey at a
fairly reasonable price. So what you think,
Justin?
>> Bob (23:14):
The nose was light, uh, the palate was woody and I
got some the center of cinnamon red hots, you
know, once you've had them in your mouth for a
while and it's got that kind of like more neutral
flavor. And the finish for me was very mid palate
and it was fine. It'll, it'll get you there.
>> Brent (23:35):
M yeah. And at 59.1% ABV it'll get you there a
little bit quicker than average. So. Yahoo. So
we're going to be giving the old Hamer cast
strength straight bourbon batch number 32.3sips.
Alright, well that takes us to our last one of the
day. So this is West Fork Whiskey Company weeded,
(23:59):
bottled and bond bourbon. 50% ABV, 100 proof, 4
years old. It's 73% corn, 17% wheat and 10% rye.
So this, this is their main line at West Fork. The
Oldhamer is their other line. And on the nose, on
the palate, nice light copper on the nose. White
(24:24):
pepper, definitely that white pepper burn in the
tip of the nose. There's some vanilla, a little
bit of honey, a little bit of white flowers. And
on the palate, let's take a taste. M On the palate
(24:48):
there's definitely uh, some strong dry oak on the
front on this but I get cinnamon, baking spice.
And the one thing that leaps out of me is um,
cedar, like, like, like your grandmother's cedar
chest.
>> Justin (25:03):
There's definitely a cedar that comes in. Yeah, I
was, I was Looking at a fresh wood, you know, and
that cedar is oak and cedar. I guess you get a
little bit of both in there. Yeah.
>> Brent (25:15):
And then, um, on the finish, there's. There's a
drop in the palate once you swallow it, but what
remains stays with you for a while.
>> Justin (25:28):
So it's that spiciness. It's confusing.
>> Brent (25:32):
The spice stays.
>> Justin (25:33):
Right. All the other flavors kind of dropped off,
and you just kind of get that. That spiciness to
it.
>> Brent (25:38):
That's what stays. You're dead on. It's exactly
it. Yeah. Yeah. This is interesting. What'd you
think, Brett?
>> Justin (25:47):
Yeah. So on the nose, I got baked bread, nutmeg,
of course, honey. The floral it was, you know. And
then on the palate that you. What you said,
cinnamon, the baking spice, fresh oak. And I got a
lick of vanilla cream. I got, like, this vanilla
cream on it. That very, very pleasant, uh, you
know, just like a smooth creaminess in your mouth
(26:10):
kind of thing, you know? And what you said about
that. That finish, it just. It just disappears.
And then there's that spice that kind of, like,
lingers on.
>> Brent (26:20):
It's like about 3/4 of it drops, and. But that
last quarter just.
>> Justin (26:24):
Just kind of loses.
>> Bob (26:26):
Right.
>> Justin (26:26):
But it's not a strong.
>> Brent (26:28):
Usually a finish will drop and there's nothing, or
you'll get a finish and it'll. The whole thing
will go for a period of time. It's like the top
two thirds of it drops, but then the bottom just.
>> Justin (26:39):
Yeah. Is it a lingering.
>> Brent (26:40):
On my tongue.
>> Justin (26:41):
Is it a lingering finish? Yes. Yes, yes. But is it
a full lingering finish?
>> Brent (26:47):
No, it's. Yeah. I'm confused. Yeah, I'm
definitely.
>> Justin (26:50):
I think it's because of the spiciness that it
keeps going like that.
>> Brent (26:54):
Yeah.
>> Justin (26:54):
You know, Justin, it's really cool when.
>> Bob (26:57):
You'Ve been drinking whiskey for a while and it
does something different than other whiskeys have
done. I got. The nose was, like, woody, heavy oak.
The palette was very light, and the finish did
what you guys said, which just interesting. Would
I drink it every day? No. Am I unhappy? Uh, I'm
drinking it now. No, I'm happy I'm drinking it
(27:18):
now.
>> Justin (27:19):
I could drink this every day. This is. This is an
everyday sipper, and I think for the. I don't know
what the price is, but I believe on the price
point, this is a nice everyday sipper. And I think
it could be used in the cocktails and for, you
know, just for your. Every day. I don't find
anything. I don't find any. Any, like, really any
kind of faults with this? You know, in their,
(27:41):
their whole lineup, the, their, their bourbon that
they had, the, the straight bourbon, the rum
finished bourbon, you know, everything kind of,
everything kind of falls. Every one of them is
completely different. They're all different from
themselves. They're all in their, their own entity
and they're all enjoyable.
>> Bob (28:00):
I'm probably going to take this to this new
bourbon smoker I got at home. Just see what
happens when I smoke it up.
>> Brent (28:06):
Well, we don't normally discuss price, but I will
tell you that Westfork, uh, on their website, if
you want to order it from them, it's 34.99.
>> Justin (28:15):
Oh my God. Yeah. How can you not have it as an all
day sipper like that?
>> Brent (28:19):
That's. Yeah.
>> Justin (28:19):
For that price.
>> Brent (28:21):
Well, I mean that was, that was present in all
their marketing material, you know, that they were
trying to do whiskey that was, you know,
affordable. And you know, with that one. Yeah.
>> Justin (28:31):
What happens a lot of times is that, is that
people source their whiskey from the different
places and automatically it just jacks the price
up for.
>> Brent (28:40):
Yeah.
>> Justin (28:41):
You know, so, uh, it's hard being.
>> Brent (28:43):
A small producer, especially if you're sourcing
because you've got to pay, you know, they.
Somebody made that base spirit and they've got to
make a profit and they got taxed. Yeah. And then
you turn around and then you, you're buying
bottles, you're buying corks, you're buying
labels. You're not buying them in quantity like,
you know, the big guys are. So you're paying more.
So. Yeah, I mean, and that's fine. It's same thing
(29:04):
with beer, same thing with small wineries. I mean,
sometimes you got to pay a little more for the
small guys. And I'm totally cool with that. It
doesn't bother me a bit.
>> Justin (29:12):
But as, uh, long as it's a quality product.
>> Brent (29:14):
But for 35 bucks, right. You know, hell, that,
that, that's pretty good deal. So I, I think
they're, you know, I think they're doing a pretty
good job. I mean all three of these were pretty,
pretty good. So.
>> Justin (29:29):
M. Yeah.
>> Brent (29:31):
So we're going to be giving the West Fork Whiskey
Co. Weeded bottled and Bond bourbon, uh, well
deserved. Three sips.
>> Bob (29:39):
Interesting.
>> Brent (29:41):
Yeah. So, you know, definitely fine. You know,
five. Five easily drinkable whiskeys. You know,
pretty good day in the basement, I'd say. Oh yeah.
>> Justin (29:52):
I would say it's a great day in the basement. You
know, it's, uh, so, you know, true story. They,
you know, one of the things they do when they come
around is they. Is. They tell you some of the
stories of what they've had, of what. Of what's
going on and stuff, you know, and so that's kind
of a neat. If you have a chance to, you know, to
go and see them at a presentation or go and see
them at, you know, at a bar where they're doing
(30:13):
her tasting, I would definitely take advantage of
that. I know they're.
>> Brent (30:17):
They don't call them ambassadors. They call them
storytellers.
>> Justin (30:19):
Storyteller.
>> Brent (30:20):
Which is kind of cool.
>> Justin (30:21):
Yeah. Which is very cool. So.
>> Brent (30:24):
But, yeah, good whiskeys all around, so not a bad
day, so. Well, that's all the time we have for
today. Uh, I want to thank everybody for showing
up. Thank you.
>> Justin (30:33):
Brent and I did show up, so you're welcome.
>> Brent (30:38):
Well, there was liquor involved. It's like. It's
like leaving out, you know, food for the bears.
You know, I mean, I just throw something out in
the backyard, and he shows up, so. And thank you,
Justin.
>> Bob (30:51):
Thank you. I forgot your, uh, whiskey.
>> Justin (30:54):
Um, what do you call it?
>> Bob (30:56):
Present. Presentate. Oh, what's that trophy you
get just for showing up?
>> Brent (31:02):
Participation.
>> Bob (31:03):
Participation.
>> Brent (31:03):
Trophy. Yeah.
>> Bob (31:04):
Yeah, I forgot to bring it.
>> Brent (31:06):
He's saying it like he doesn't have a room full of
them. Your mom has a garage full of them. M. For
years.
>> Bob (31:11):
The only thing I've ever accomplished, sir.
>> Brent (31:13):
Yes, exactly.
>> Justin (31:18):
Next time. Next time, we'll have one for harm when
he shows up.
>> Brent (31:22):
Uh, he doesn't participate. He doesn't get one.
But he shows up over Sip, suds, and smokes. This
is made by Bob. Thanks for joining us.
>> Announcer (31:33):
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>> Brent (31:42):
Give it a little tappy.
>> Bob (31:43):
Tap, tap, taparoo.
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(32:07):
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(32:29):
another episode. And keep on sipping.
This has been a one tan hand production of Sips,
Suds and Smokes. A program devoted to the
(32:50):
appreciation of some of the finer slices of life.
From the dude in the basement studios. Your host,
the good old boys will see you all next time.
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