March 27, 2026 • 40 mins
Jack gets a lot older
@Jackdaniels_us @creamofkentucky @whiskey @bourbon #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man Bob
SIPS – Join us for a spirited exploration of some exceptional whiskeys in this episode of Sips, Suds, and Smokes! Expect lively discussions filled with humor, banter, and our signature SIPs ratings as we dissect the nuances of each whiskey, from the fruity notes of the Cream of Kentucky to the rich complexity of the Jack Daniels heritage. We’ll share our tasting notes, personal anecdotes, and a few surprises along the way. So pour yourself a glass and get ready for a fun and informative ride through the world of whiskey! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
5:29 Cream of Kentucky Small Batch 4 SIPS
10:29 Cream of Kentucky Cask Strength 4 SIPS
16:38 Jack Daniels Single Barrel Heritage Barrel 4 SIPS
23:21 Jack Daniel’s 10-Year Old Tennessee Whiskey Batch 4 4 SIPS
27:43 Jack Daniel’s 12-Year Old Tennessee Whiskey Batch 3 4 SIPS
31:51 Jack Daniels 14 Year Old Tennessee Whiskey Batch 1 5 SIPS
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Producer: Made Man Bob
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Whiskey Reviews, Bourbon, Tennessee Whiskey, Jack Daniels, Cream of Kentucky, Whiskey Ratings, Distilled Spirits, Whiskey Tasting, Whiskey Enthusiasts, Drinking Culture, Sips, Suds, & Smokes
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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):
Here are the whiskeys that we're going to be
discussing today. We have the cream of Kentucky
small batch. We have the cream of Kentucky, uh,
cast strength barrel. We have the Jack Daniels
single barrel, uh, heritage barrel. We have The
Jack Daniels 10 year old Tennessee whiskey batch
number four. The Jack Daniels 12 year old
(00:25):
Tennessee whiskey batch number three. And the Jack
Daniels 14 year old Tennessee whiskey batch number
one. So yay.
>> Maury (00:35):
Yay.
>> Brent (00:36):
14 year old Jack Daniels.
>> Harm (00:38):
You guys do not sound enthusia. You guys don't
sound enthusiastic enough because that.
>> Maury (00:43):
I am very excited.
>> Brent (00:46):
He is very.
>> Justin (00:48):
Hold on.
>> Harm (00:49):
I am very aroused.
>> 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.
>> Justin (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips,
suds and smokes with your smokin host, the good
old boys. And now it's sipping.
>> Justin (01:59):
Hey.
>> Brent (01:59):
Yes. It's sipping time again. Welcome to this sips
episode where everything good in life is worth
discussing. Joining me today, our made man Brent.
>> Justin (02:08):
It's a pleasure in the basement today.
>> Brent (02:10):
It's not a bad day to be in the basement.
>> Justin (02:12):
No, not a bad day at all.
>> Brent (02:13):
And good old boy Maury.
>> Maury (02:15):
I'm excited to be in the basement. I just wish
Brent would put on some pants.
>> Brent (02:20):
Never. It would be wrong if he had pants on. It
wouldn't be right. I mean, no, it's too hot
outside.
>> Maury (02:26):
It would taste better if I didn't have to look at
Brent without pants.
>> Brent (02:30):
Well, it would smell better, that's for sure.
>> Harm (02:31):
So.
>> Brent (02:32):
And good old boy Justin, pleasure to
>> Bob (02:34):
be here as always, Bob and good old boy Harm.
>> Harm (02:37):
I pretend I'm happy to be here.
>> Brent (02:40):
Well, we all pretend we're happy to be somewhere.
>> Harm (02:42):
I mean, you know, I'm not pretending as hard
today. It's that we're recording on the day after
Valentine's Day and I'm hurting. It was a lot of
drinking again, a lot of fun.
>> Brent (02:56):
Can't help you. You're on your own, man. Our sip
segments are all about wine, distilled spirits,
tea and coffee and anything else you can sip. And
here are the whiskeys that we're going to be
discussing today. We have the Cream of Kentucky
small batch. We have the Cream of Kentucky, uh,
cast strength barrel. We have the Jack Daniels
single barrel, uh, heritage barrel. We have the
(03:19):
Jack Daniels 10 year old Tennessee whiskey batch
number four. The Jack Daniels 12 year old
Tennessee whiskey batch number three. And the Jack
Daniels 14 year old Tennessee whiskey batch number
one, so.
>> Justin (03:32):
Yay.
>> Maury (03:33):
Yay.
>> Brent (03:35):
14 year old Jack Daniels.
>> Harm (03:36):
You guys do not sound enthusiast. Uh, you guys
don't sound enthusiastic enough because that.
>> Maury (03:42):
I am very excited.
>> Brent (03:44):
He is very.
>> Justin (03:46):
Hold on.
>> Harm (03:47):
I am very aroused. I hope the editors clean up all
that.
>> Brent (03:52):
Does that help? Yeah. All right, so we're gonna
have Justin tell us about our SIPs ratings. Pick
one.
>> Bob (04:00):
All right.
>> Brent (04:01):
We don't need to do all five. People have figured
out all of them by now.
>> Bob (04:05):
We're gonna do number four.
>> Brent (04:08):
Okay.
>> Bob (04:12):
Number four. Let's keep this sacred to ourselves.
Pour me another.
>> Justin (04:21):
Why do I hear banjos when he said that?
>> Brent (04:24):
I don't know, but a good time
>> Harm (04:26):
to find some pants.
>> Brent (04:29):
If I took him up in the mountains where my
family's at, they would know. They would like him.
It'd be like body snatchers. They just look at him
and know he doesn't belong.
>> Harm (04:37):
Yeah.
>> Brent (04:37):
Oh, yeah. That wouldn't work.
>> Harm (04:39):
Imposter. Yes.
>> Brent (04:41):
It'd be like Donald Sutherland at the end when
he's like, pointing at the lady. Yeah, yeah. No.
Not gonna happen. So one of the first times I went
to Kentucky, I took my buddy Rob with me. He's,
um, from Israel. He was. He was worried. I'm like,
don't worry. You're here with my people. I got
you. I can translate. You'll be able to understand
(05:01):
everything. We're good to go. And then when we got
to the airport, the first thing you saw was the
giant pegasus made of chicken wire. And he looked
at me and said, you're taking me here. Yes, I am.
Just shut up and enjoy the ride. So, all right, so
we're gonna have Brent tell us about our, uh,
first whiskey.
>> Justin (05:17):
Thanks, Bob. This is the, uh, Cream of Kentucky
brand. Traces its roots back to the 1880s when it
was owned by I. Traeger Co. Of Cincinnati. The
brand was acquired during prohibition by schnelly
distillers, not schnelly, who reintroduced the
brand in 1934. Backed by print ads drawn by famed
(05:40):
American artist Norman Rockwell, Cream of Kentucky
grew to become one of the leading bourbon brands
in the 1930s and 40s, one of many victims of the
decline in popularity of bourbon in the 60s and
70s. The brand ceased production and its trademark
was abandoned. Enter Jim Rutledge, the former
master distiller at Four Roses, who resurrected
(06:01):
the brand in 2018. So this first one we have is
the Cream of Kentucky small batch, is 50% ABV, 100
proof, non age stated. The color is a nice. Nice,
like, it's like, uh, kind of A little bit brighter
than the 80s copper penny color. The. On the nose,
it's really like a
>> Harm (06:21):
fruit salad, but I'm gonna go with bright 90s
copper.
>> Justin (06:24):
Bright 90s copper.
>> Harm (06:25):
No, sorry.
>> Justin (06:26):
The, um. On the nose, I get. It's a. It's a big
fruit salad. But, you know, at the end of
>> Brent (06:31):
the salad, the oranges is not tossing salad. It's
all. Okay.
>> Justin (06:35):
Yeah, the oranges stick out that stuff. So then on
the palate, you know, I don't know if it's just
because of the name cream, but you get. You get a
whole creaminess in your palate when you taste
this. And you get. You get pepper cloves, bananas,
um, foster, and a little bit of apple round off.
And a little bit of. Little bit of, uh, oak in
(06:55):
there as well. And the finish on this is really
long. You get just follows everything else where
you got honey and bananas. All in all, this is,
um, nothing to be ashamed of here. This is a good
one. Justin, what do you think?
>> Bob (07:11):
So on the nose, I got Orange Julius and fabuloso.
>> Brent (07:16):
I love orange juice. Jubius.
>> Harm (07:17):
Broken.
>> Brent (07:18):
Yeah, Fabuloso. I don't know, but Orange Julius,
like, yeah, yeah, yeah.
>> Bob (07:23):
On the palette, I got, um, cinnamon, wheat checks,
and, uh, Red Hots.
>> Harm (07:30):
I hate you for being right there. I hate you for
being right. That was good. Where you got the
fabuloso hurts me,
>> Brent (07:37):
but he started out with fabulous.
>> Maury (07:39):
I know.
>> Brent (07:39):
So, yeah.
>> Bob (07:40):
Yeah, I started out with Orange Julius.
>> Brent (07:42):
Don't get excited.
>> Bob (07:42):
Fabulous. And the finish, it's like, um, Honeycomb
cereal and a little bit of oak.
>> Harm (07:52):
You know, I got pretty much what you were saying,
both of you, but I got a little sweet tobacco,
too. It's not. Not. Not as much oak as tobacco.
It's not.
>> Justin (07:59):
Not there.
>> Maury (08:00):
Yeah, no, I think you're right, Harm. I think
there is a note of tobacco more so than oak, but
it's so good.
>> Harm (08:08):
Bob, what do you think about this?
>> Brent (08:10):
It's got a really pretty nose. It's definitely
orange. White flowers, but more orange blossom
than, um. It's got a nice creaminess on the nose.
On the palate. Hold on. Yeah, the honey's come.
(08:32):
The. The honey crisp is there. The oak is there,
but it's not overpowering. It's nice. It's. It's
just a nice underlayment. It doesn't get in front
of any of the flavors. Um, some dark caramel,
definitely. Some, uh, vanilla and little banana.
>> Announcer (08:52):
Just.
>> Brent (08:53):
Just a hint of banana on the bottom of the palate.
>> Harm (08:55):
You know what strikes me is that this is such that
all those flavors are so integrated. Nothing like
really sharp.
>> Brent (09:00):
Yeah. Sticks out. Nothing. Nothing is sticking
out.
>> Harm (09:03):
Like Brent, uh, was saying, the name Cream of
Kentucky is apt.
>> Justin (09:07):
The creaminess. I mean it's, it's like the name
follows through. Mm. Mhm.
>> Brent (09:17):
Well, we've, we've had a few batches of Cream of
Kentucky over the years. They've been very kind,
always send us samples. But I think this is one of
the better ones they've done.
>> Justin (09:26):
It is really better every year.
>> Brent (09:28):
Better and better.
>> Harm (09:28):
I don't know. I think last year was pretty good.
Last year's was just as good as this. Uh, I don't
know. This is better than last year.
>> Maury (09:34):
So where is he selecting these barrels from?
>> Brent (09:38):
Believe it or not, they're not telling me.
>> Maury (09:41):
Who would have guessed?
>> Brent (09:43):
I mean you would think that that would be the
first thing they do.
>> Harm (09:47):
So. Yeah, we need to get Bobby on this.
>> Brent (09:49):
Nope. Son of a gun.
>> Maury (09:52):
Well, we do know he's not making his own, so he's
sourcing these barrels. He's doing a great job
tasting them and sampling them. Just uh, be
curious where they're coming from.
>> Brent (10:02):
I have a, an idea. But you know, I'm not going to
say because I don't know for sure. But uh, overall
some really great whiskey. And we're going to be
giving the Cream of Kentucky small batch a well
deserved forceps.
>> Maury (10:16):
That's classified.
>> Brent (10:19):
So that's going to take us to our next one. We're
going to have Harm tell us about that.
>> Harm (10:23):
Thanks, Bob. All right, the next one is, uh, the
Cream of Kentucky cast. Strength 53.2% ABV, 106.4
proof non age stated mash bill is 72 corn, 18 rye,
10 malted barley. The color is an absolute
gorgeous golden, uh, golden note. And we have a
(10:48):
commercial coming up while I smell this. So we'll
go to commercial and I'm gonna smell this.
>> Brent (10:57):
Hey. And we're back. And Harm was telling us about
the second one we've got from Cream of Kentucky.
>> Harm (11:03):
Well, I wasn't telling you anything. I was just
smelling Nilla wafers, my friend. Nilla wafers.
Cinnamon nuts, uh, like, uh, rich caramel, like
English toffee and oak. It's so beautiful. Um, on
the palette, 106.4 proof, absolutely perfect. Goes
(11:29):
in so smooth. Um, not a little bit of that Nilla
wafer is there. Still a little black tea. But um,
the coconut, the lactones from those barrels are
really showing up here. And um, I, I don't know
what else is there? We're not quite getting it.
It's just. It's. It's. It's really the black tea
(11:51):
and the coconut and the vanilla. Um, but it
doesn't seem as complex as the first. Maybe I
should put some water in it. Brent, uh, what do
you think?
>> Justin (12:00):
This one is delicious.
>> Harm (12:01):
It's actually m. Delicious. But the first one
seemed more complex. Let me see what happens.
>> Justin (12:05):
You really think the first one is more complex?
>> Harm (12:07):
I mean, this is a different flavor profile,
though.
>> Justin (12:10):
It is a different flavor profile.
>> Maury (12:11):
I don't think the first one is more complex. I
think this one's more complex. It's just
different.
>> Bob (12:15):
I'm gonna agree with Harm. I think the first one
is more complex.
>> Harm (12:18):
Now, adding water, maybe because the 106, maybe
because I had too big a night last night with the
Valentine's Day thing. My palate's off. But adding
the water actually brought more flavor out for me.
I'm now getting berry flavors that weren't there
before.
>> Justin (12:30):
The berries have always been there for me.
>> Harm (12:32):
I didn't taste it earlier because, again, I
probably screwed up from last night, but I didn't
taste it till I had the water. So adding cold
water to this, not a lot. I'm still keeping it
over 100 proof. Brought out more of that berry
flavor for me. The coconut really shines here
where we did not get any coconut on the previous
one.
>> Justin (12:50):
Um, and I don't really get the coconut on this
one. It's. I mean, it's.
>> Harm (12:53):
I get it.
>> Justin (12:54):
I just.
>> Harm (12:54):
I just don't get even on the mouthfeel, the
creaminess. That coconut oil just. I'm a big fan
of this one.
>> Justin (13:03):
Yeah, I'm not m. I'm not getting
>> Maury (13:05):
that bottle for this one.
>> Harm (13:08):
You need a refill?
>> Maury (13:09):
Yeah, I need a refill.
>> Bob (13:10):
So I got Kenyon. This is good old boy Justin. I
got Kenyan coffee beans, kerosene lamp, and
stroopwafel on the nose.
>> Harm (13:17):
Okay, so I'll give you the kerosene lamp on the
nose.
>> Justin (13:20):
Kerosene lamp.
>> Harm (13:21):
Yeah. There's. There's a mineral. There's a
minerality to both of these two. Okay. And I found
it later in some of the Jack as well. But, um,
there's a. Can I have that bottle, too? There's a
minerality here, which. I'll give him that. But
you always get stroopwafel, man. It's Nilla
wafers. It's not stroopwafel.
>> Bob (13:40):
Tomato, tomato.
>> Brent (13:41):
He spent too much time hanging out with the amish.
>> Bob (13:45):
And on the palate, I got, um, copper tone.
Probably coming off a 30 year old.
>> Harm (13:51):
Apparently he got the coconut too. Single mom.
>> Bob (13:54):
Yeah.
>> Justin (13:57):
Yeah. I'm missing that coconut completely. All you
guys got it, but I just don't get it. I'm not
getting it.
>> Harm (14:02):
So you, you didn't put your tongue on enough.
>> Maury (14:04):
Uh, it's genetic.
>> Harm (14:05):
Girls, when you're, when you were. When you were
in high school.
>> Justin (14:08):
Yeah. I wasn't down at the beach looking the backs
of legs, women, you know,
>> Bob (14:12):
you grew up in Minnesota. It just wasn't an
opportunity.
>> Harm (14:14):
Except for opportunities. I was here in Fort
Lauderdale. I was here in Fort Lauderdale during
high school.
>> Justin (14:19):
Right.
>> Harm (14:19):
So, you know, I got the copper tone taste on my
tongue.
>> Bob (14:23):
Right.
>> Brent (14:24):
Something, uh, seriously broken in all of you
knuckleheads, I swear. Uh.
>> Harm (14:30):
Oh, wow.
>> Justin (14:30):
But on the finish, I got like a flat cola to it.
Yeah, yeah, the finish is like.
>> Brent (14:34):
Cola is definitely there on the finish. Yeah, me
too.
>> Justin (14:37):
It's. It's just.
>> Harm (14:38):
I got to come back to it.
>> Brent (14:41):
Yeah. The, the Nilla wafers on the nose, 100%
there. The black tea on the palette and the
coconut.
>> Harm (14:49):
I might get the flat cola. I'm not sure I don't
drink enough flat cola.
>> Bob (14:54):
You never had a Coke hanging around too long. It
just tasted like crap.
>> Harm (14:58):
I throw that stuff away, man. I. I'm not made of
money, but I can spend a couple bucks on a can of
Diet Coke.
>> Bob (15:05):
Oh, I would have got slapped in the face throwing
away a soda, I'll tell you that.
>> Brent (15:09):
When does Coke ever hang out to. Oh, sorry. Soda.
Soda, yeah, soda. So, yeah, we're talking about
soda.
>> Harm (15:17):
Okay, we'll continue, Bob. Sorry.
>> Brent (15:20):
Yeah, but really pretty. I mean, different than
the first one, but really well done. And again,
like the last one, nothing.
>> Harm (15:28):
I. I don't.
>> Brent (15:29):
There's no one thing sticking out. You know,
there's not anything mentioned that these are
sourced.
>> Harm (15:34):
I feel like these came from different places.
>> Justin (15:36):
Well, the one thing that with this one is, you
know, when you say cast strength, you know, you
just kind of feel like it's going to have a punch
to it. And it really doesn't have that.
>> Maury (15:43):
But it's only six points higher than.
>> Justin (15:45):
I know. I know that.
>> Maury (15:45):
That's why I hardly think worth the stakes.
>> Harm (15:49):
This is what we talk first off, we're talking
about sourced whiskey. And when you talk about
cask strength whiskey, we think about the age,
the, uh, proof going up over 110, 112. Right?
>> Justin (15:58):
Yeah.
>> Harm (15:58):
Why is this lower? Maybe it's much older. It's
Come back down. He's using really, he's blending
older stuff with younger stuff.
>> Brent (16:05):
And lower floors.
>> Justin (16:07):
Yes, definitely on the lower floors because that
brings the proof down.
>> Harm (16:10):
Exactly. And these aren't single cast, they're,
they're batches, right? Yeah.
>> Maury (16:15):
So he's still probably blended a bunch cast
strength.
>> Harm (16:18):
He's blended some higher proof and lower proof
ones together and he got this.
>> Brent (16:22):
Well, what it all comes down to is it's a
delicious whiskey. So. Right. We're going to give
the Cream of Kentucky, uh, cast strength a well
deserved four sips.
>> Maury (16:32):
That's classified.
>> Brent (16:34):
So that's going to bring us up to Justin and our
next whiskey.
>> Bob (16:38):
All right, we're going to talk about Jack Daniels
single barrel heritage barrel. That's a lot of
barrels. 50 alcohol by volume or 100 proof. And I
even did that math. It is non built all by myself.
It's not chill filtered. Following limited special
(17:01):
releases in 2018 and 2019, Jack Daniels has made
the single barrel heritage barrel a permanent year
round member of the single barrel line. To make
this expression Jack Daniels classic Tennessee
whiskey mash bill of 80% corn, 12% malted barley
and 8% rye is distilled and mellowed through 10ft
(17:25):
of sugar maple charcoal. Oh, I'd love to grill on
that. Anyway, barrels are prepared with high toast
low characters toasting technique inspired by the
earliest barrel making traditions, creating a
deeper, richer toasted layer before the barrel is
charred. The whiskey then enters the heritage
(17:45):
barrels at a lower proof of 100 and is matured in
some of the highest elevated barrel houses in
Lynchburg, Tennessee. While each barrel will vary
in age, all single barrel heritage barrels are
matured for at least seven years. On the nose I
got um, vanilla, graham cracker and a little hint
(18:08):
of evergreen. On the palate, um, has the vanilla
and huge marshmallow and I got some dark chocolate
also. The finish was brown sugar and charcoal. And
what did you think, Maury?
>> Maury (18:26):
I like this. I thought it was quite delicious.
It's giving me the hiccups. But that aside, I
wasn't the only
>> Harm (18:34):
one drinking last night.
>> Maury (18:35):
It's got a beautiful, beautiful copper color. I
agree with you about the vanilla and the graham
cracker on the nose. And then, uh, I agree with
you, the palate's got a lot of marshmallow, a lot
of toffee, a lot of vanilla. I think it's really
interesting. And I agree with you the finishes
medium to long, just keeps going and going. Uh, I
(18:58):
liked it quite a lot. What'd you think, Brent?
>> Justin (19:00):
Yeah, this Is, uh, this is a s'. Mores. But
instead of the, the chocolate, they put in a, they
put in like a toffee candy. One of those.
>> Harm (19:07):
Correct.
>> Justin (19:07):
You know, like a zag right here.
>> Maury (19:09):
Exactly right.
>> Justin (19:10):
They put in like a zag nut instead. You know,
instead. And so it's like a, a s' mores with a zag
nut.
>> Harm (19:15):
Yeah.
>> Brent (19:16):
Corey can fix that.
>> Harm (19:16):
Where do you find zag nuts anymore?
>> Brent (19:18):
Hey, hey, hey, hey, hey. Mori can fix that for
him.
>> Harm (19:21):
I need to go back to fix your zagna. Yeah.
>> Bob (19:23):
I didn't get that reference, but I'm looking
forward to trying it.
>> Maury (19:27):
Yeah.
>> Justin (19:30):
So, yeah. So that's what. But this one here, it's,
it is really a toasted marshmallow. You know, that
whole, that whole uh, thing.
>> Maury (19:40):
So campfire. It's a camping break.
>> Justin (19:42):
And we'll be back.
>> Brent (19:49):
Hey. And we're back and we were finishing, uh,
discussing up the Jack Daniels single barrel
heritage barrel.
>> Harm (19:57):
This is so good, dude. This is so good. I, um, so
first I want. Let me just say each of these are
with the single barrels right there in the, in the
name. So they will vary between seven to eight or
more years. This is an eight year old one month
release that was um, uh, barreled on uh, in July
of 2017 and bottled in August of 2025. I have a
(20:21):
barrel number, but that doesn't matter to you.
You're going to find a different barrel wherever
you are. I mean, unless you're really lucky, you
get the same barrel as we did. Uh, I tasted this
in the store a few, uh, about a couple months ago
with Brent. Uh, and it's similar but there's
bottle variation because the barrel variation.
>> Justin (20:39):
Right.
>> Bob (20:39):
Yay.
>> Harm (20:40):
This is marshmallow and toffee and coffee notes.
Right? Did you say coffee? Yeah. Whereas the one
Brent and I had was marshmallow and black
cherries.
>> Justin (20:51):
Yeah.
>> Harm (20:52):
So you're gonna get, you're gonna get variation,
but I don't think you're gonna go wrong either
way. This is just so gorgeous. That toasted barrel
thing. Coming into lower proof on when and on the,
on that toasted barrel at 100 proof rather than
like close to 125 where you're allowed to go. They
do a different thing here and I think it's a great
experiment. I'm happy to taste as many bottles as
(21:14):
they want to send us. Agree.
>> Brent (21:16):
I'm just happy that it's now a permanent extension
of the line because you'll be able to get it more.
So it's not a one off or you know, just a special
release that's
>> Maury (21:25):
hard to get initially.
>> Harm (21:27):
This is richer, deeper taste than the last one.
The other one's more cherry bright. But the
toasted marshmallow is the, the
>> Justin (21:33):
marshmallow is a, uh. Yeah, that's a fixture in
all of them.
>> Harm (21:36):
Yeah, it just, it just carries through the whole,
the whole line.
>> Brent (21:39):
It's just so pretty.
>> Harm (21:40):
Fantastically done. I mean, thank you guys.
>> Justin (21:43):
Noah.
>> Brent (21:43):
Um, and graham cracker.
>> Harm (21:44):
Yeah.
>> Brent (21:45):
Um, milk chocolate on the nose. And then the
marshmallow. It's just.
>> Harm (21:50):
I got more coffee than chocolate than you.
>> Brent (21:53):
Just really not. When we first opened it, there
was a bit of a bite, a little bit of botanic oak,
but that blew off immediately.
>> Maury (21:58):
Blew off very quickly.
>> Harm (22:02):
And this again we're tasting. Nobody put water.
Any of these. You don't need them.
>> Justin (22:07):
Why would you put water in this?
>> Harm (22:08):
It's 100 proof. You don't really just. But you
know what, why you put water. Because we've done
this before, my friend.
>> Justin (22:13):
Yeah, but you're not going to make it taste
better.
>> Harm (22:15):
You might make, you might taste different flavors
you didn't get without the water,
>> Maury (22:18):
you know, let me know.
>> Justin (22:20):
Will it be better though?
>> Harm (22:21):
If sometimes it is and sometimes it isn't.
>> Brent (22:23):
You never know.
>> Harm (22:24):
But you know what if you didn't pay for the
whiskey, you're allowed to experiment.
>> Brent (22:27):
Exactly.
>> Justin (22:28):
So.
>> Harm (22:29):
Oh my God. I think a little hint of water here
brought me burnt orange peel which was not there
before.
>> Maury (22:35):
All right, send the bottle down.
>> Harm (22:38):
There's the bottle. There you go.
>> Maury (22:41):
And um, send the water hose.
>> Justin (22:43):
All right.
>> Brent (22:43):
Uh, it's right in front of you. There it is.
>> Harm (22:45):
So I got a little burnt orange peel on the nose.
On the palate. Stayed the same. A little bit of
water did not hurt this whiskey, uh, play with
your whiskey. It's fun. And by the way, kids, I
don't care what you guys say, Tennessee whiskey is
bourbon. Just don't Jack Darren's is bourbon.
>> Brent (23:00):
Just don't say it when you're in Tennessee. Don't
say in Tennessee because you get your throat cut.
>> Harm (23:03):
But we're outside of Tennessee. We're okay.
>> Brent (23:05):
So we're going to be giving the Jack Daniels
Single barrel Heritage Barrel a well deserved
forceps.
>> Maury (23:12):
That's classified.
>> Brent (23:14):
So that takes us to our next one. We're going to
have Maury tell us about that one.
>> Maury (23:18):
All right, well, thank you, Bob. The next whiskey,
if I can hiccup a couple times, is The Jack
Daniels 10 year old Tennessee whiskey, batch four.
>> Harm (23:32):
Cut him off. He's done.
>> Maury (23:34):
Coming in at 48.5 ABV or not.
>> Brent (23:37):
Ladies and gentlemen, Foster Brooks.
>> Harm (23:39):
Yeah.
>> Maury (23:41):
Beautiful copper.
>> Brent (23:42):
You got to be able to get that one.
>> Maury (23:43):
I know.
>> Justin (23:43):
Oh, I know.
>> Maury (23:43):
Beautiful copper penny color on the nose. All the
usual suspects. Baking spice, oak vanilla, a
little bit of brown sugar. The palette is viscous.
It's mouth coating. It's got beautiful notes of
toffee, vanilla, hint of creme brulee. And then
(24:08):
the finish just goes on and on and on. I really
like this whiskey. Despite the hiccups, I'm
enjoying this whiskey quite a lot. What'd you
think, Justin?
>> Bob (24:18):
I got cardamom, cinnamon, vanilla syrup.
>> Harm (24:21):
Agree.
>> Bob (24:22):
A little bit of kerosene, lamp, candle wax.
>> Maury (24:25):
No, no, no, stop. I. I agreed with you for the
first half.
>> Harm (24:28):
I don't agree with that. I don't get the cardamom.
We're not going to even just address the candle
wax. Last time we recorded a show, I
>> Maury (24:34):
don't get the kerosene.
>> Brent (24:36):
Look, what. What you do in the privacy or home
candle wax, I really don't want to know about,
buddy.
>> Bob (24:41):
The palate was eyes wide shut. Palate was sweet
and woody. I got vanilla oak and maple syrup on
the palate. It was a long finish and it was oaky.
What did you think this is?
>> Justin (24:53):
Banana bread all day long. This is banana bread,
caramel, some dark fruits. It's banana. I mean, I
didn't get the banana
>> Maury (25:02):
bomb that you did.
>> Harm (25:03):
I don't get it on the nose, but I do get it on the
palate.
>> Justin (25:05):
I get. I get this banana bread all day long on
this. This is, uh, very pleasant like that. I
don't know how you guys not getting that banana.
>> Harm (25:15):
It's from brown farmer and there's banana.
>> Justin (25:17):
Yeah, yeah.
>> Maury (25:19):
So the rise have banana, but not so much the
Tennessee whiskey whiskeys.
>> Bob (25:26):
If it's there for you.
>> Justin (25:27):
Banana bread, caramel and dark fruits. Get that on
the palate. And a beautiful finish. It's just.
This just coats. Coats your entire mouth.
>> Brent (25:35):
Well, uh, we've been lucky that they have shared
with us all four of the batches of this 10 year.
>> Bob (25:41):
Yes.
>> Brent (25:41):
Every one of them has been. Has been really good,
but every one of them's been different. Yeah, you
know, that's the fun part.
>> Harm (25:48):
Yeah.
>> Brent (25:48):
I mean, it's got a really nice color to it. It's
got a nice bright bronze glow on the edge. The
nose, it's the.
>> Harm (25:57):
You know what, the part about the banana bread
that really strikes me on the nose. It's the
walnut. Walnut on the nose.
>> Brent (26:05):
Yeah. There's definitely a Nuttiness there. Oh
yeah. On the palette it's. Hold on.
>> Justin (26:13):
Mhm.
>> Brent (26:16):
Burnt toffee, dark caramel. The banana is there,
but again, it's not overpowering for me. It's,
it's there but it's not hitting me over the head.
A little bit of vanilla, a little bit of damp
brown sugar. You know, just again, it's. Every one
we've done so far has been, um, been delicious.
(26:38):
This is, this is no different than the others.
>> Harm (26:41):
You know, this would be one of my favorite Jack
Daniels for the next two. This is so good.
>> Brent (26:48):
It's amazing how stuff like that works.
>> Maury (26:50):
Yeah, well, you're not wrong. In spite of the fact
that I'd like to indict you for being wrong.
You're not wrong.
>> Harm (26:56):
Yeah, this is so good. And then you go to the next
>> Bob (26:59):
dude, give him a man. Give a man 10, he'll love
you forever. Give him 12 and 14, he'll hate the
10, but that's great.
>> Brent (27:07):
Yeah, no, that's what we all said when we were
tasting before we turn the mics on, it's like,
wow, that was 10 was fantastic. Until I. Whoa,
hold on. Well, I think it was a, uh, delicious. I
would love, you know, I would not turn down a
bottle of this. Um, every one of them we've done
(27:29):
has been great. This one is no different. Um, a
very solid forceps.
>> Maury (27:36):
That's classified.
>> Brent (27:39):
All right, so that takes us to our next which,
yeah, this is better because it's, you know, the
next one. So, so we have the Jack Daniels 12 year
old Tennessee whiskey. This is batch three. And
again they've been very kind and we've been able
to try all three of them. Now this is 50, uh, 3.5
or 107 proof. Got a nice golden brown, got a
(28:04):
little bit of a copper on the edge on the nose.
Maple, definitely maple. Brown sugar, honey graham
cracker.
>> Maury (28:20):
Mhm.
>> Brent (28:22):
The vanilla's there, but it's again like the
others. Nothing is hitting you over the head.
There's not one thing that's coming out and
whacking you.
>> Justin (28:29):
So
>> Harm (28:31):
this seems to be more well integrated. Just like
that second uh, Cream of Kentucky. It's just so
well put together. It's just everything is, just
flows into the other thing. It's just, it's just
beautifully integrated.
>> Justin (28:46):
Yeah, this one really tastes like a, uh, like a
higher end Kentucky bourbon. You know, when you
know this is Tennessee whiskey but you really get
the notes of a still bourbon. I know that, but you
really get the notes of the, of the, a good
Kentucky Bourbon on this one. So the.
>> Harm (29:02):
Do you guys really taste the charcoal filtration?
Do you think it's different?
>> Bob (29:06):
Yes, yes.
>> Harm (29:07):
I mean, in some of them, like in the lower proof
ones, they give you like general, like Gentleman
Jack, you can taste the charcoal.
>> Brent (29:13):
Yes, yes.
>> Maury (29:15):
Gentleman Jack's been ultra mellowed.
>> Harm (29:17):
Yeah. Charcoal.
>> Justin (29:19):
Right.
>> Harm (29:19):
So. But does that still bourbon?
>> Justin (29:20):
Right.
>> Brent (29:21):
And here's the thing. There were quite a few
brands, especially back in the day in Kentucky
that were also charcoal melod. I mean there was.
The charcoal mellowing vats were still at Buffalo
Trace until a few years ago where they used to do
early times or no Dickel. Uh, hey, and we're back
(29:42):
and we are discussing the 12 year old Jack Daniels
batch number three. What do you think, Brent?
>> Justin (29:48):
Yeah, this is definitely a step up from the 10.
The 10 was good. And this one just like kicks it
in a little bit more. More. You get that.
>> Brent (29:54):
If we didn't have the other two, you'd go, wow,
this is the best one I've had all day.
>> Justin (29:58):
Right. But I also got the, I also got the bananas
on this one, which, because you're brown.
>> Harm (30:05):
Foreman.
>> Brent (30:06):
Right.
>> Justin (30:06):
You know, and then, uh, you know, I got some
caramel, some fruits, and the oakiness comes out
on this one a little bit more. You know, because
of the age you actually get those tannins that
come on. Yeah. Very much a step up, very pleasant.
I mean, there's nothing wrong here. You know, you
just have to enjoy this one.
>> Brent (30:22):
The only thing wrong is I don't have a case of it.
Well, that's wrong.
>> Justin (30:26):
That's wrong.
>> Harm (30:27):
Yeah, they're very stingy with this. For
independent stores in Florida, we're getting
bottles, not cases.
>> Maury (30:33):
It's not hard.
>> Justin (30:34):
Yeah, yeah, they're this, it's hard to find
anywhere on the shelf anymore. You know, it's.
Everybody's just snatching them up as quick as
they can because it is that kind of a quality that
everybody wants.
>> Harm (30:44):
The dirty little secret is a lot of people are
selling directly to bars
>> Bob (30:48):
in Florida and that's where we had one.
>> Harm (30:52):
Bars are charging five times as much as you could
get retail. Yeah, we had this on 10 times as much.
>> Justin (30:58):
We had this on Tuesday.
>> Maury (30:59):
14. Yeah, yeah, the 14.
>> Harm (31:03):
They gave me one bottle this last year in 2025.
>> Maury (31:06):
20, 20, 26.
>> Harm (31:08):
Nothing yet in 26.
>> Maury (31:10):
I was 2026. One bottle.
>> Brent (31:15):
Well, these came at the end of 25, so.
>> Harm (31:17):
Yeah, they came. Yeah, they won't be released
again.
>> Brent (31:21):
Yeah.
>> Harm (31:21):
Until the end. Yeah.
>> Brent (31:23):
But overall, a fantastic, really, really Fantastic
Whiskey this 12, it's just a shame because the
10's great, but it's just, it's a huge step up.
It's fantastic. So, well, we're going to be giving
The Jack Daniels 12 Year Old Tennessee Whiskey,
batch number three.
>> Maury (31:40):
Four sips, that's classified.
>> Bob (31:44):
Y' all miss it out on cream soda and cherry fry
pie.
>> Brent (31:47):
That's all right. I wish I had some fry pie. All
right, Brent, take us home. Tell us about the last
one we've got.
>> Justin (31:53):
Okay, thanks, Bob.
>> Brent (31:53):
We have to shove some terrible stuff down.
>> Justin (31:55):
This is The Jack Daniels 14 Year Old Tennessee
Whiskey at 63.15% ABV, 126.3 proof. This is the
first time since the early to mid-1900s that Jack
Daniels has offered an expression of the this age.
So now you have to just think to yourself, okay,
they came out with a 10, they came out with a 12,
they came out with a 14. Are we going to get a 16?
(32:20):
Everybody's talking about, you have to, you have
to think that you, you know, that this might be
the progression that they're going. You don't know
for sure, but that's what you have to think. But
on the color of this one, this one's really a
darker.
>> Harm (32:31):
It's almost as dark as my heart, but not quite.
>> Justin (32:34):
Yes.
>> Maury (32:34):
Just about nothing is that dark.
>> Brent (32:36):
You have to find it first.
>> Justin (32:38):
On the nose I got a cherry pastry. On the palate I
got some pepper, brown sugar, cocoa powder, oak, a
little bit of bitter dark chocolate, some pipe
tobacco, some walnuts. You know what I didn't get?
Banana. This one was.
>> Maury (32:53):
There was no banana absent.
>> Justin (32:55):
The banana was completely absent on this one,
which I found prevalent in the first two.
>> Harm (33:00):
But this one, maybe I'm just talking myself into
it, but I kind of get it on the nose. But because
I know it's Jack Daniels, if I did it blind, maybe
I wouldn't get it. Yeah, you're right. It could be
just talking myself into. But that's normally a
hallmark of brown Foreman whiskeys. Is that banana
bread? Right.
>> Justin (33:15):
And it's not here on this one.
>> Harm (33:17):
Okay. Okay.
>> Justin (33:17):
So, yeah, the finish on this just goes on and on
and on. You don't. It just doesn't stop. The oak
tannins are just perfect for this age. I, uh, I
really love this. I'm kind of worried that if they
put out a 16, like is it gonna really be better? I
mean, this is really good.
>> Harm (33:36):
Too old at first and when I tasted it. Sixteen.
>> Maury (33:40):
Good point, Harm. A lot of us thought about that
Because Jack has always been sweet spot seven to
eight. Yes. Ten was old. Fourteen is very old. But
honestly, this is fantastic.
>> Bob (33:52):
We would love to find out.
>> Maury (33:53):
It just goes to show you advanced aging.
>> Bob (33:57):
Make it, send it and then we'll tell you what.
>> Maury (33:59):
Advanced aging. Depending on what floor. The Rick
house is really, really big.
>> Harm (34:03):
Yeah. So lower floors, you're gonna get less angel
share. You're gonna get less uh, a uh, wood
penetration. You're. The heat is not as. You know,
it doesn't. The, the temperature swings are not as
drastic as at the higher floors. So at the lower
floors you can do this. This is, this is great. I
was really.
>> Maury (34:23):
You couldn't do this from the Angels Roost with
their single barrel selection. This would be.
>> Brent (34:29):
Yeah.
>> Justin (34:29):
I mean I don't think this is on the lower floors
at 126 proof. I don't know. But it's.
>> Brent (34:35):
I mean it's not in the roof though.
>> Justin (34:37):
No, no, no, no, no, no.
>> Harm (34:38):
14 years at 126 proof. It might be mid floor.
>> Justin (34:43):
Yeah, mid floor, lower.
>> Harm (34:44):
It's good. It's gotta be some lower stuff here.
>> Justin (34:46):
Mid to lower floors.
>> Harm (34:47):
Yeah.
>> Bob (34:47):
I got some big cherries on.
>> Harm (34:50):
Um, this, this is not series.
>> Justin (34:52):
Yeah. I got that cherry pastry on the nose.
>> Harm (34:54):
This is not a single barrel whiskey. So you've got
multiple barrels involved.
>> Justin (34:58):
Right, right, right.
>> Bob (35:00):
The finish is so long. The nose was interesting.
It was like flat cherry cola. But the best flat
cherry cola I ever smelled in my life. Which just
seems weird.
>> Harm (35:09):
I don't like that note. The flat cherry cola. It's
me. I. I get cola notes and I get dark cherries.
Don't call that flat cherry cola. All right, fair
point.
>> Justin (35:19):
I think he's getting that, that note from his
Canada, uh, dry splash, uh, that he's got over
there.
>> Bob (35:24):
Let's see, does it have one?
>> Brent (35:26):
I mean, let's be.
>> Bob (35:27):
Yes, it does. Fair enough.
>> Brent (35:30):
It's not like his mom ever let him have an actual
fresh soda.
>> Harm (35:33):
You know,
>> Bob (35:36):
I got generic.
>> Justin (35:37):
Quick check. Quick check.
>> Harm (35:39):
Yeah.
>> Bob (35:40):
If it was 10 cents, it was mine.
>> Maury (35:42):
Oh yeah.
>> Harm (35:42):
RIP Winn Dixie. They're closing them all.
>> Brent (35:44):
Yeah.
>> Justin (35:45):
All these.
>> Bob (35:46):
That's right. I won't miss a soda.
>> Brent (35:47):
Yeah. Oh, you'll miss those childhood memories.
Come on.
>> Bob (35:51):
Not those specific childhood memories. I have
other ones I'd rather sniff glue.
>> Harm (35:57):
Justin came.
>> Brent (35:58):
We've heard that about you.
>> Bob (35:59):
I know.
>> Harm (35:59):
Uh, yeah, I wouldn't be surprised if he's a serial
killer. You know, just know. Seems uh, like the
way he talks about his childhood. You could be a
serial Killer.
>> Bob (36:07):
I plead the fifth.
>> Harm (36:08):
Somebody bring the cadaver dogs to his house.
>> Brent (36:12):
You'd really think that he's gonna dig a hole.
>> Justin (36:14):
Come on.
>> Harm (36:15):
Yeah, you got a point, Bob. They go straight to
this. We're leaving the swan. That's how you get
rid of a body.
>> Brent (36:20):
Uh, yeah. This is just the color on it. It's
beautiful. I mean it's just got a ruby red rim to
it.
>> Harm (36:28):
This is, I'm surprised you can get better than
that 12.
>> Justin (36:31):
This is so this has got the prettiest 14.
>> Bob (36:33):
And then you're don't give someone the three pack.
Either buy them a bottle of 10 and leave it or
skip the 10 if you're going to give.
>> Harm (36:41):
You buy the three pack, you give them the 10 and
keep the 12 and 14.
>> Maury (36:47):
That's right.
>> Brent (36:49):
What's this hole in the box? Oh, don't worry
about, don't worry about that. Yeah, this is, this
is nothing you need to be concerned with. Uh, just
move along, please.
>> Justin (36:56):
I know it makes you wonder, and
>> Bob (36:58):
if you're gonna sell that as a three pack, no
royalties needed, go ahead and do it.
>> Harm (37:01):
Guys.
>> Justin (37:03):
If they, if they do come out with a 16, like how
is it gonna be then, you know,
>> Harm (37:09):
look, already at 14, I'm afraid we're already at
the maximum amount of tannin I need.
>> Justin (37:13):
You think that, but you know, when
>> Brent (37:16):
we were drinking that 12, don't know until.
>> Justin (37:17):
You know, when we were drinking that 12, you were
like, is this really going to get any better?
>> Bob (37:20):
You know, go lower floor and higher proof and
we'll still be happy. Yeah, because we're all
proof hose.
>> Brent (37:27):
Well, you're, you're half right.
>> Harm (37:30):
We, we say proof hound.
>> Bob (37:33):
Oh, fine.
>> Harm (37:34):
And you went with ho. And then you know the next
progression.
>> Bob (37:37):
If I got paid a dollar, I'm a hoe.
>> Harm (37:39):
Yeah, you do it for free.
>> Brent (37:41):
Yeah.
>> Announcer (37:42):
Why?
>> Brent (37:42):
That just makes him dumb.
>> Bob (37:46):
I also do it for a dollar.
>> Brent (37:48):
Yeah, well, we're gonna give The Jack Daniels 14
year old Tennessee whiskey a well deserved five
sips.
>> Bob (37:56):
Oh my goodness.
>> Brent (38:02):
Well, that's all the time we have for today. I
want to thank everybody for coming and joining us.
Thank you, Brent.
>> Justin (38:08):
Yeah, it was a terrible day, but somebody had to
suffer through it.
>> Brent (38:11):
You, you put on a brave face.
>> Justin (38:13):
I put on a very brave face.
>> Bob (38:15):
No pants, but a brave face.
>> Brent (38:18):
Could have put pants on.
>> Bob (38:19):
He could have.
>> Justin (38:19):
Yeah.
>> Brent (38:20):
Thank you, Maury.
>> Maury (38:20):
Happy to be here despite the hiccups.
>> Brent (38:23):
Thank you, Justin.
>> Justin (38:24):
Pleasure to be here.
>> Bob (38:25):
It's always.
>> Brent (38:26):
And thank you, Hart.
>> Harm (38:28):
You know, Bob, I wasn't as happy to be here today
because of the, the post Valentine Day, uh,
hangover. But I'm happy now, man. Thank you so
much.
>> Brent (38:37):
Amazing. We get some alcohol in him and he perks
right up.
>> Harm (38:40):
Yeah, right.
>> Brent (38:41):
More Sip, Suds and Smokes. This is Made Man Bomb.
Thank you for joining us. Remember, life is too
short to drink bad whiskey. Unfortunately, today
that was not an issue. It's like the time he fell
asleep. We tried to record him, I swear.
>> Announcer (38:56):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just 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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>> Brent (39:35):
the thousands, millions and millions of other
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Come back, join us for another episode and keep on
sipping.
(40:05):
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
from the dude in the Basement Studios. Your host,
the Good Old Boys will see you all next time.
>> Justin (40:21):
Sa.
On the next episode of Sips, Suds and Smokes.
>> Brent (00:04):
Here are the whiskeys that we're going to be
discussing today. We have the cream of Kentucky
small batch. We have the cream of Kentucky, uh,
cast strength barrel. We have the Jack Daniels
single barrel, uh, heritage barrel. We have The
Jack Daniels 10 year old Tennessee whiskey batch
number four. The Jack Daniels 12 year old
(00:25):
Tennessee whiskey batch number three. And the Jack
Daniels 14 year old Tennessee whiskey batch number
one. So yay.
>> Maury (00:35):
Yay.
>> Brent (00:36):
14 year old Jack Daniels.
>> Harm (00:38):
You guys do not sound enthusia. You guys don't
sound enthusiastic enough because that.
>> Maury (00:43):
I am very excited.
>> Brent (00:46):
He is very.
>> Justin (00:48):
Hold on.
>> Harm (00:49):
I am very aroused.
>> 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.
>> Justin (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips,
suds and smokes with your smokin host, the good
old boys. And now it's sipping.
>> Justin (01:59):
Hey.
>> Brent (01:59):
Yes. It's sipping time again. Welcome to this sips
episode where everything good in life is worth
discussing. Joining me today, our made man Brent.
>> Justin (02:08):
It's a pleasure in the basement today.
>> Brent (02:10):
It's not a bad day to be in the basement.
>> Justin (02:12):
No, not a bad day at all.
>> Brent (02:13):
And good old boy Maury.
>> Maury (02:15):
I'm excited to be in the basement. I just wish
Brent would put on some pants.
>> Brent (02:20):
Never. It would be wrong if he had pants on. It
wouldn't be right. I mean, no, it's too hot
outside.
>> Maury (02:26):
It would taste better if I didn't have to look at
Brent without pants.
>> Brent (02:30):
Well, it would smell better, that's for sure.
>> Harm (02:31):
So.
>> Brent (02:32):
And good old boy Justin, pleasure to
>> Bob (02:34):
be here as always, Bob and good old boy Harm.
>> Harm (02:37):
I pretend I'm happy to be here.
>> Brent (02:40):
Well, we all pretend we're happy to be somewhere.
>> Harm (02:42):
I mean, you know, I'm not pretending as hard
today. It's that we're recording on the day after
Valentine's Day and I'm hurting. It was a lot of
drinking again, a lot of fun.
>> Brent (02:56):
Can't help you. You're on your own, man. Our sip
segments are all about wine, distilled spirits,
tea and coffee and anything else you can sip. And
here are the whiskeys that we're going to be
discussing today. We have the Cream of Kentucky
small batch. We have the Cream of Kentucky, uh,
cast strength barrel. We have the Jack Daniels
single barrel, uh, heritage barrel. We have the
(03:19):
Jack Daniels 10 year old Tennessee whiskey batch
number four. The Jack Daniels 12 year old
Tennessee whiskey batch number three. And the Jack
Daniels 14 year old Tennessee whiskey batch number
one, so.
>> Justin (03:32):
Yay.
>> Maury (03:33):
Yay.
>> Brent (03:35):
14 year old Jack Daniels.
>> Harm (03:36):
You guys do not sound enthusiast. Uh, you guys
don't sound enthusiastic enough because that.
>> Maury (03:42):
I am very excited.
>> Brent (03:44):
He is very.
>> Justin (03:46):
Hold on.
>> Harm (03:47):
I am very aroused. I hope the editors clean up all
that.
>> Brent (03:52):
Does that help? Yeah. All right, so we're gonna
have Justin tell us about our SIPs ratings. Pick
one.
>> Bob (04:00):
All right.
>> Brent (04:01):
We don't need to do all five. People have figured
out all of them by now.
>> Bob (04:05):
We're gonna do number four.
>> Brent (04:08):
Okay.
>> Bob (04:12):
Number four. Let's keep this sacred to ourselves.
Pour me another.
>> Justin (04:21):
Why do I hear banjos when he said that?
>> Brent (04:24):
I don't know, but a good time
>> Harm (04:26):
to find some pants.
>> Brent (04:29):
If I took him up in the mountains where my
family's at, they would know. They would like him.
It'd be like body snatchers. They just look at him
and know he doesn't belong.
>> Harm (04:37):
Yeah.
>> Brent (04:37):
Oh, yeah. That wouldn't work.
>> Harm (04:39):
Imposter. Yes.
>> Brent (04:41):
It'd be like Donald Sutherland at the end when
he's like, pointing at the lady. Yeah, yeah. No.
Not gonna happen. So one of the first times I went
to Kentucky, I took my buddy Rob with me. He's,
um, from Israel. He was. He was worried. I'm like,
don't worry. You're here with my people. I got
you. I can translate. You'll be able to understand
(05:01):
everything. We're good to go. And then when we got
to the airport, the first thing you saw was the
giant pegasus made of chicken wire. And he looked
at me and said, you're taking me here. Yes, I am.
Just shut up and enjoy the ride. So, all right, so
we're gonna have Brent tell us about our, uh,
first whiskey.
>> Justin (05:17):
Thanks, Bob. This is the, uh, Cream of Kentucky
brand. Traces its roots back to the 1880s when it
was owned by I. Traeger Co. Of Cincinnati. The
brand was acquired during prohibition by schnelly
distillers, not schnelly, who reintroduced the
brand in 1934. Backed by print ads drawn by famed
(05:40):
American artist Norman Rockwell, Cream of Kentucky
grew to become one of the leading bourbon brands
in the 1930s and 40s, one of many victims of the
decline in popularity of bourbon in the 60s and
70s. The brand ceased production and its trademark
was abandoned. Enter Jim Rutledge, the former
master distiller at Four Roses, who resurrected
(06:01):
the brand in 2018. So this first one we have is
the Cream of Kentucky small batch, is 50% ABV, 100
proof, non age stated. The color is a nice. Nice,
like, it's like, uh, kind of A little bit brighter
than the 80s copper penny color. The. On the nose,
it's really like a
>> Harm (06:21):
fruit salad, but I'm gonna go with bright 90s
copper.
>> Justin (06:24):
Bright 90s copper.
>> Harm (06:25):
No, sorry.
>> Justin (06:26):
The, um. On the nose, I get. It's a. It's a big
fruit salad. But, you know, at the end of
>> Brent (06:31):
the salad, the oranges is not tossing salad. It's
all. Okay.
>> Justin (06:35):
Yeah, the oranges stick out that stuff. So then on
the palate, you know, I don't know if it's just
because of the name cream, but you get. You get a
whole creaminess in your palate when you taste
this. And you get. You get pepper cloves, bananas,
um, foster, and a little bit of apple round off.
And a little bit of. Little bit of, uh, oak in
(06:55):
there as well. And the finish on this is really
long. You get just follows everything else where
you got honey and bananas. All in all, this is,
um, nothing to be ashamed of here. This is a good
one. Justin, what do you think?
>> Bob (07:11):
So on the nose, I got Orange Julius and fabuloso.
>> Brent (07:16):
I love orange juice. Jubius.
>> Harm (07:17):
Broken.
>> Brent (07:18):
Yeah, Fabuloso. I don't know, but Orange Julius,
like, yeah, yeah, yeah.
>> Bob (07:23):
On the palette, I got, um, cinnamon, wheat checks,
and, uh, Red Hots.
>> Harm (07:30):
I hate you for being right there. I hate you for
being right. That was good. Where you got the
fabuloso hurts me,
>> Brent (07:37):
but he started out with fabulous.
>> Maury (07:39):
I know.
>> Brent (07:39):
So, yeah.
>> Bob (07:40):
Yeah, I started out with Orange Julius.
>> Brent (07:42):
Don't get excited.
>> Bob (07:42):
Fabulous. And the finish, it's like, um, Honeycomb
cereal and a little bit of oak.
>> Harm (07:52):
You know, I got pretty much what you were saying,
both of you, but I got a little sweet tobacco,
too. It's not. Not. Not as much oak as tobacco.
It's not.
>> Justin (07:59):
Not there.
>> Maury (08:00):
Yeah, no, I think you're right, Harm. I think
there is a note of tobacco more so than oak, but
it's so good.
>> Harm (08:08):
Bob, what do you think about this?
>> Brent (08:10):
It's got a really pretty nose. It's definitely
orange. White flowers, but more orange blossom
than, um. It's got a nice creaminess on the nose.
On the palate. Hold on. Yeah, the honey's come.
(08:32):
The. The honey crisp is there. The oak is there,
but it's not overpowering. It's nice. It's. It's
just a nice underlayment. It doesn't get in front
of any of the flavors. Um, some dark caramel,
definitely. Some, uh, vanilla and little banana.
>> Announcer (08:52):
Just.
>> Brent (08:53):
Just a hint of banana on the bottom of the palate.
>> Harm (08:55):
You know what strikes me is that this is such that
all those flavors are so integrated. Nothing like
really sharp.
>> Brent (09:00):
Yeah. Sticks out. Nothing. Nothing is sticking
out.
>> Harm (09:03):
Like Brent, uh, was saying, the name Cream of
Kentucky is apt.
>> Justin (09:07):
The creaminess. I mean it's, it's like the name
follows through. Mm. Mhm.
>> Brent (09:17):
Well, we've, we've had a few batches of Cream of
Kentucky over the years. They've been very kind,
always send us samples. But I think this is one of
the better ones they've done.
>> Justin (09:26):
It is really better every year.
>> Brent (09:28):
Better and better.
>> Harm (09:28):
I don't know. I think last year was pretty good.
Last year's was just as good as this. Uh, I don't
know. This is better than last year.
>> Maury (09:34):
So where is he selecting these barrels from?
>> Brent (09:38):
Believe it or not, they're not telling me.
>> Maury (09:41):
Who would have guessed?
>> Brent (09:43):
I mean you would think that that would be the
first thing they do.
>> Harm (09:47):
So. Yeah, we need to get Bobby on this.
>> Brent (09:49):
Nope. Son of a gun.
>> Maury (09:52):
Well, we do know he's not making his own, so he's
sourcing these barrels. He's doing a great job
tasting them and sampling them. Just uh, be
curious where they're coming from.
>> Brent (10:02):
I have a, an idea. But you know, I'm not going to
say because I don't know for sure. But uh, overall
some really great whiskey. And we're going to be
giving the Cream of Kentucky small batch a well
deserved forceps.
>> Maury (10:16):
That's classified.
>> Brent (10:19):
So that's going to take us to our next one. We're
going to have Harm tell us about that.
>> Harm (10:23):
Thanks, Bob. All right, the next one is, uh, the
Cream of Kentucky cast. Strength 53.2% ABV, 106.4
proof non age stated mash bill is 72 corn, 18 rye,
10 malted barley. The color is an absolute
gorgeous golden, uh, golden note. And we have a
(10:48):
commercial coming up while I smell this. So we'll
go to commercial and I'm gonna smell this.
>> Brent (10:57):
Hey. And we're back. And Harm was telling us about
the second one we've got from Cream of Kentucky.
>> Harm (11:03):
Well, I wasn't telling you anything. I was just
smelling Nilla wafers, my friend. Nilla wafers.
Cinnamon nuts, uh, like, uh, rich caramel, like
English toffee and oak. It's so beautiful. Um, on
the palette, 106.4 proof, absolutely perfect. Goes
(11:29):
in so smooth. Um, not a little bit of that Nilla
wafer is there. Still a little black tea. But um,
the coconut, the lactones from those barrels are
really showing up here. And um, I, I don't know
what else is there? We're not quite getting it.
It's just. It's. It's. It's really the black tea
(11:51):
and the coconut and the vanilla. Um, but it
doesn't seem as complex as the first. Maybe I
should put some water in it. Brent, uh, what do
you think?
>> Justin (12:00):
This one is delicious.
>> Harm (12:01):
It's actually m. Delicious. But the first one
seemed more complex. Let me see what happens.
>> Justin (12:05):
You really think the first one is more complex?
>> Harm (12:07):
I mean, this is a different flavor profile,
though.
>> Justin (12:10):
It is a different flavor profile.
>> Maury (12:11):
I don't think the first one is more complex. I
think this one's more complex. It's just
different.
>> Bob (12:15):
I'm gonna agree with Harm. I think the first one
is more complex.
>> Harm (12:18):
Now, adding water, maybe because the 106, maybe
because I had too big a night last night with the
Valentine's Day thing. My palate's off. But adding
the water actually brought more flavor out for me.
I'm now getting berry flavors that weren't there
before.
>> Justin (12:30):
The berries have always been there for me.
>> Harm (12:32):
I didn't taste it earlier because, again, I
probably screwed up from last night, but I didn't
taste it till I had the water. So adding cold
water to this, not a lot. I'm still keeping it
over 100 proof. Brought out more of that berry
flavor for me. The coconut really shines here
where we did not get any coconut on the previous
one.
>> Justin (12:50):
Um, and I don't really get the coconut on this
one. It's. I mean, it's.
>> Harm (12:53):
I get it.
>> Justin (12:54):
I just.
>> Harm (12:54):
I just don't get even on the mouthfeel, the
creaminess. That coconut oil just. I'm a big fan
of this one.
>> Justin (13:03):
Yeah, I'm not m. I'm not getting
>> Maury (13:05):
that bottle for this one.
>> Harm (13:08):
You need a refill?
>> Maury (13:09):
Yeah, I need a refill.
>> Bob (13:10):
So I got Kenyon. This is good old boy Justin. I
got Kenyan coffee beans, kerosene lamp, and
stroopwafel on the nose.
>> Harm (13:17):
Okay, so I'll give you the kerosene lamp on the
nose.
>> Justin (13:20):
Kerosene lamp.
>> Harm (13:21):
Yeah. There's. There's a mineral. There's a
minerality to both of these two. Okay. And I found
it later in some of the Jack as well. But, um,
there's a. Can I have that bottle, too? There's a
minerality here, which. I'll give him that. But
you always get stroopwafel, man. It's Nilla
wafers. It's not stroopwafel.
>> Bob (13:40):
Tomato, tomato.
>> Brent (13:41):
He spent too much time hanging out with the amish.
>> Bob (13:45):
And on the palate, I got, um, copper tone.
Probably coming off a 30 year old.
>> Harm (13:51):
Apparently he got the coconut too. Single mom.
>> Bob (13:54):
Yeah.
>> Justin (13:57):
Yeah. I'm missing that coconut completely. All you
guys got it, but I just don't get it. I'm not
getting it.
>> Harm (14:02):
So you, you didn't put your tongue on enough.
>> Maury (14:04):
Uh, it's genetic.
>> Harm (14:05):
Girls, when you're, when you were. When you were
in high school.
>> Justin (14:08):
Yeah. I wasn't down at the beach looking the backs
of legs, women, you know,
>> Bob (14:12):
you grew up in Minnesota. It just wasn't an
opportunity.
>> Harm (14:14):
Except for opportunities. I was here in Fort
Lauderdale. I was here in Fort Lauderdale during
high school.
>> Justin (14:19):
Right.
>> Harm (14:19):
So, you know, I got the copper tone taste on my
tongue.
>> Bob (14:23):
Right.
>> Brent (14:24):
Something, uh, seriously broken in all of you
knuckleheads, I swear. Uh.
>> Harm (14:30):
Oh, wow.
>> Justin (14:30):
But on the finish, I got like a flat cola to it.
Yeah, yeah, the finish is like.
>> Brent (14:34):
Cola is definitely there on the finish. Yeah, me
too.
>> Justin (14:37):
It's. It's just.
>> Harm (14:38):
I got to come back to it.
>> Brent (14:41):
Yeah. The, the Nilla wafers on the nose, 100%
there. The black tea on the palette and the
coconut.
>> Harm (14:49):
I might get the flat cola. I'm not sure I don't
drink enough flat cola.
>> Bob (14:54):
You never had a Coke hanging around too long. It
just tasted like crap.
>> Harm (14:58):
I throw that stuff away, man. I. I'm not made of
money, but I can spend a couple bucks on a can of
Diet Coke.
>> Bob (15:05):
Oh, I would have got slapped in the face throwing
away a soda, I'll tell you that.
>> Brent (15:09):
When does Coke ever hang out to. Oh, sorry. Soda.
Soda, yeah, soda. So, yeah, we're talking about
soda.
>> Harm (15:17):
Okay, we'll continue, Bob. Sorry.
>> Brent (15:20):
Yeah, but really pretty. I mean, different than
the first one, but really well done. And again,
like the last one, nothing.
>> Harm (15:28):
I. I don't.
>> Brent (15:29):
There's no one thing sticking out. You know,
there's not anything mentioned that these are
sourced.
>> Harm (15:34):
I feel like these came from different places.
>> Justin (15:36):
Well, the one thing that with this one is, you
know, when you say cast strength, you know, you
just kind of feel like it's going to have a punch
to it. And it really doesn't have that.
>> Maury (15:43):
But it's only six points higher than.
>> Justin (15:45):
I know. I know that.
>> Maury (15:45):
That's why I hardly think worth the stakes.
>> Harm (15:49):
This is what we talk first off, we're talking
about sourced whiskey. And when you talk about
cask strength whiskey, we think about the age,
the, uh, proof going up over 110, 112. Right?
>> Justin (15:58):
Yeah.
>> Harm (15:58):
Why is this lower? Maybe it's much older. It's
Come back down. He's using really, he's blending
older stuff with younger stuff.
>> Brent (16:05):
And lower floors.
>> Justin (16:07):
Yes, definitely on the lower floors because that
brings the proof down.
>> Harm (16:10):
Exactly. And these aren't single cast, they're,
they're batches, right? Yeah.
>> Maury (16:15):
So he's still probably blended a bunch cast
strength.
>> Harm (16:18):
He's blended some higher proof and lower proof
ones together and he got this.
>> Brent (16:22):
Well, what it all comes down to is it's a
delicious whiskey. So. Right. We're going to give
the Cream of Kentucky, uh, cast strength a well
deserved four sips.
>> Maury (16:32):
That's classified.
>> Brent (16:34):
So that's going to bring us up to Justin and our
next whiskey.
>> Bob (16:38):
All right, we're going to talk about Jack Daniels
single barrel heritage barrel. That's a lot of
barrels. 50 alcohol by volume or 100 proof. And I
even did that math. It is non built all by myself.
It's not chill filtered. Following limited special
(17:01):
releases in 2018 and 2019, Jack Daniels has made
the single barrel heritage barrel a permanent year
round member of the single barrel line. To make
this expression Jack Daniels classic Tennessee
whiskey mash bill of 80% corn, 12% malted barley
and 8% rye is distilled and mellowed through 10ft
(17:25):
of sugar maple charcoal. Oh, I'd love to grill on
that. Anyway, barrels are prepared with high toast
low characters toasting technique inspired by the
earliest barrel making traditions, creating a
deeper, richer toasted layer before the barrel is
charred. The whiskey then enters the heritage
(17:45):
barrels at a lower proof of 100 and is matured in
some of the highest elevated barrel houses in
Lynchburg, Tennessee. While each barrel will vary
in age, all single barrel heritage barrels are
matured for at least seven years. On the nose I
got um, vanilla, graham cracker and a little hint
(18:08):
of evergreen. On the palate, um, has the vanilla
and huge marshmallow and I got some dark chocolate
also. The finish was brown sugar and charcoal. And
what did you think, Maury?
>> Maury (18:26):
I like this. I thought it was quite delicious.
It's giving me the hiccups. But that aside, I
wasn't the only
>> Harm (18:34):
one drinking last night.
>> Maury (18:35):
It's got a beautiful, beautiful copper color. I
agree with you about the vanilla and the graham
cracker on the nose. And then, uh, I agree with
you, the palate's got a lot of marshmallow, a lot
of toffee, a lot of vanilla. I think it's really
interesting. And I agree with you the finishes
medium to long, just keeps going and going. Uh, I
(18:58):
liked it quite a lot. What'd you think, Brent?
>> Justin (19:00):
Yeah, this Is, uh, this is a s'. Mores. But
instead of the, the chocolate, they put in a, they
put in like a toffee candy. One of those.
>> Harm (19:07):
Correct.
>> Justin (19:07):
You know, like a zag right here.
>> Maury (19:09):
Exactly right.
>> Justin (19:10):
They put in like a zag nut instead. You know,
instead. And so it's like a, a s' mores with a zag
nut.
>> Harm (19:15):
Yeah.
>> Brent (19:16):
Corey can fix that.
>> Harm (19:16):
Where do you find zag nuts anymore?
>> Brent (19:18):
Hey, hey, hey, hey, hey. Mori can fix that for
him.
>> Harm (19:21):
I need to go back to fix your zagna. Yeah.
>> Bob (19:23):
I didn't get that reference, but I'm looking
forward to trying it.
>> Maury (19:27):
Yeah.
>> Justin (19:30):
So, yeah. So that's what. But this one here, it's,
it is really a toasted marshmallow. You know, that
whole, that whole uh, thing.
>> Maury (19:40):
So campfire. It's a camping break.
>> Justin (19:42):
And we'll be back.
>> Brent (19:49):
Hey. And we're back and we were finishing, uh,
discussing up the Jack Daniels single barrel
heritage barrel.
>> Harm (19:57):
This is so good, dude. This is so good. I, um, so
first I want. Let me just say each of these are
with the single barrels right there in the, in the
name. So they will vary between seven to eight or
more years. This is an eight year old one month
release that was um, uh, barreled on uh, in July
of 2017 and bottled in August of 2025. I have a
(20:21):
barrel number, but that doesn't matter to you.
You're going to find a different barrel wherever
you are. I mean, unless you're really lucky, you
get the same barrel as we did. Uh, I tasted this
in the store a few, uh, about a couple months ago
with Brent. Uh, and it's similar but there's
bottle variation because the barrel variation.
>> Justin (20:39):
Right.
>> Bob (20:39):
Yay.
>> Harm (20:40):
This is marshmallow and toffee and coffee notes.
Right? Did you say coffee? Yeah. Whereas the one
Brent and I had was marshmallow and black
cherries.
>> Justin (20:51):
Yeah.
>> Harm (20:52):
So you're gonna get, you're gonna get variation,
but I don't think you're gonna go wrong either
way. This is just so gorgeous. That toasted barrel
thing. Coming into lower proof on when and on the,
on that toasted barrel at 100 proof rather than
like close to 125 where you're allowed to go. They
do a different thing here and I think it's a great
experiment. I'm happy to taste as many bottles as
(21:14):
they want to send us. Agree.
>> Brent (21:16):
I'm just happy that it's now a permanent extension
of the line because you'll be able to get it more.
So it's not a one off or you know, just a special
release that's
>> Maury (21:25):
hard to get initially.
>> Harm (21:27):
This is richer, deeper taste than the last one.
The other one's more cherry bright. But the
toasted marshmallow is the, the
>> Justin (21:33):
marshmallow is a, uh. Yeah, that's a fixture in
all of them.
>> Harm (21:36):
Yeah, it just, it just carries through the whole,
the whole line.
>> Brent (21:39):
It's just so pretty.
>> Harm (21:40):
Fantastically done. I mean, thank you guys.
>> Justin (21:43):
Noah.
>> Brent (21:43):
Um, and graham cracker.
>> Harm (21:44):
Yeah.
>> Brent (21:45):
Um, milk chocolate on the nose. And then the
marshmallow. It's just.
>> Harm (21:50):
I got more coffee than chocolate than you.
>> Brent (21:53):
Just really not. When we first opened it, there
was a bit of a bite, a little bit of botanic oak,
but that blew off immediately.
>> Maury (21:58):
Blew off very quickly.
>> Harm (22:02):
And this again we're tasting. Nobody put water.
Any of these. You don't need them.
>> Justin (22:07):
Why would you put water in this?
>> Harm (22:08):
It's 100 proof. You don't really just. But you
know what, why you put water. Because we've done
this before, my friend.
>> Justin (22:13):
Yeah, but you're not going to make it taste
better.
>> Harm (22:15):
You might make, you might taste different flavors
you didn't get without the water,
>> Maury (22:18):
you know, let me know.
>> Justin (22:20):
Will it be better though?
>> Harm (22:21):
If sometimes it is and sometimes it isn't.
>> Brent (22:23):
You never know.
>> Harm (22:24):
But you know what if you didn't pay for the
whiskey, you're allowed to experiment.
>> Brent (22:27):
Exactly.
>> Justin (22:28):
So.
>> Harm (22:29):
Oh my God. I think a little hint of water here
brought me burnt orange peel which was not there
before.
>> Maury (22:35):
All right, send the bottle down.
>> Harm (22:38):
There's the bottle. There you go.
>> Maury (22:41):
And um, send the water hose.
>> Justin (22:43):
All right.
>> Brent (22:43):
Uh, it's right in front of you. There it is.
>> Harm (22:45):
So I got a little burnt orange peel on the nose.
On the palate. Stayed the same. A little bit of
water did not hurt this whiskey, uh, play with
your whiskey. It's fun. And by the way, kids, I
don't care what you guys say, Tennessee whiskey is
bourbon. Just don't Jack Darren's is bourbon.
>> Brent (23:00):
Just don't say it when you're in Tennessee. Don't
say in Tennessee because you get your throat cut.
>> Harm (23:03):
But we're outside of Tennessee. We're okay.
>> Brent (23:05):
So we're going to be giving the Jack Daniels
Single barrel Heritage Barrel a well deserved
forceps.
>> Maury (23:12):
That's classified.
>> Brent (23:14):
So that takes us to our next one. We're going to
have Maury tell us about that one.
>> Maury (23:18):
All right, well, thank you, Bob. The next whiskey,
if I can hiccup a couple times, is The Jack
Daniels 10 year old Tennessee whiskey, batch four.
>> Harm (23:32):
Cut him off. He's done.
>> Maury (23:34):
Coming in at 48.5 ABV or not.
>> Brent (23:37):
Ladies and gentlemen, Foster Brooks.
>> Harm (23:39):
Yeah.
>> Maury (23:41):
Beautiful copper.
>> Brent (23:42):
You got to be able to get that one.
>> Maury (23:43):
I know.
>> Justin (23:43):
Oh, I know.
>> Maury (23:43):
Beautiful copper penny color on the nose. All the
usual suspects. Baking spice, oak vanilla, a
little bit of brown sugar. The palette is viscous.
It's mouth coating. It's got beautiful notes of
toffee, vanilla, hint of creme brulee. And then
(24:08):
the finish just goes on and on and on. I really
like this whiskey. Despite the hiccups, I'm
enjoying this whiskey quite a lot. What'd you
think, Justin?
>> Bob (24:18):
I got cardamom, cinnamon, vanilla syrup.
>> Harm (24:21):
Agree.
>> Bob (24:22):
A little bit of kerosene, lamp, candle wax.
>> Maury (24:25):
No, no, no, stop. I. I agreed with you for the
first half.
>> Harm (24:28):
I don't agree with that. I don't get the cardamom.
We're not going to even just address the candle
wax. Last time we recorded a show, I
>> Maury (24:34):
don't get the kerosene.
>> Brent (24:36):
Look, what. What you do in the privacy or home
candle wax, I really don't want to know about,
buddy.
>> Bob (24:41):
The palate was eyes wide shut. Palate was sweet
and woody. I got vanilla oak and maple syrup on
the palate. It was a long finish and it was oaky.
What did you think this is?
>> Justin (24:53):
Banana bread all day long. This is banana bread,
caramel, some dark fruits. It's banana. I mean, I
didn't get the banana
>> Maury (25:02):
bomb that you did.
>> Harm (25:03):
I don't get it on the nose, but I do get it on the
palate.
>> Justin (25:05):
I get. I get this banana bread all day long on
this. This is, uh, very pleasant like that. I
don't know how you guys not getting that banana.
>> Harm (25:15):
It's from brown farmer and there's banana.
>> Justin (25:17):
Yeah, yeah.
>> Maury (25:19):
So the rise have banana, but not so much the
Tennessee whiskey whiskeys.
>> Bob (25:26):
If it's there for you.
>> Justin (25:27):
Banana bread, caramel and dark fruits. Get that on
the palate. And a beautiful finish. It's just.
This just coats. Coats your entire mouth.
>> Brent (25:35):
Well, uh, we've been lucky that they have shared
with us all four of the batches of this 10 year.
>> Bob (25:41):
Yes.
>> Brent (25:41):
Every one of them has been. Has been really good,
but every one of them's been different. Yeah, you
know, that's the fun part.
>> Harm (25:48):
Yeah.
>> Brent (25:48):
I mean, it's got a really nice color to it. It's
got a nice bright bronze glow on the edge. The
nose, it's the.
>> Harm (25:57):
You know what, the part about the banana bread
that really strikes me on the nose. It's the
walnut. Walnut on the nose.
>> Brent (26:05):
Yeah. There's definitely a Nuttiness there. Oh
yeah. On the palette it's. Hold on.
>> Justin (26:13):
Mhm.
>> Brent (26:16):
Burnt toffee, dark caramel. The banana is there,
but again, it's not overpowering for me. It's,
it's there but it's not hitting me over the head.
A little bit of vanilla, a little bit of damp
brown sugar. You know, just again, it's. Every one
we've done so far has been, um, been delicious.
(26:38):
This is, this is no different than the others.
>> Harm (26:41):
You know, this would be one of my favorite Jack
Daniels for the next two. This is so good.
>> Brent (26:48):
It's amazing how stuff like that works.
>> Maury (26:50):
Yeah, well, you're not wrong. In spite of the fact
that I'd like to indict you for being wrong.
You're not wrong.
>> Harm (26:56):
Yeah, this is so good. And then you go to the next
>> Bob (26:59):
dude, give him a man. Give a man 10, he'll love
you forever. Give him 12 and 14, he'll hate the
10, but that's great.
>> Brent (27:07):
Yeah, no, that's what we all said when we were
tasting before we turn the mics on, it's like,
wow, that was 10 was fantastic. Until I. Whoa,
hold on. Well, I think it was a, uh, delicious. I
would love, you know, I would not turn down a
bottle of this. Um, every one of them we've done
(27:29):
has been great. This one is no different. Um, a
very solid forceps.
>> Maury (27:36):
That's classified.
>> Brent (27:39):
All right, so that takes us to our next which,
yeah, this is better because it's, you know, the
next one. So, so we have the Jack Daniels 12 year
old Tennessee whiskey. This is batch three. And
again they've been very kind and we've been able
to try all three of them. Now this is 50, uh, 3.5
or 107 proof. Got a nice golden brown, got a
(28:04):
little bit of a copper on the edge on the nose.
Maple, definitely maple. Brown sugar, honey graham
cracker.
>> Maury (28:20):
Mhm.
>> Brent (28:22):
The vanilla's there, but it's again like the
others. Nothing is hitting you over the head.
There's not one thing that's coming out and
whacking you.
>> Justin (28:29):
So
>> Harm (28:31):
this seems to be more well integrated. Just like
that second uh, Cream of Kentucky. It's just so
well put together. It's just everything is, just
flows into the other thing. It's just, it's just
beautifully integrated.
>> Justin (28:46):
Yeah, this one really tastes like a, uh, like a
higher end Kentucky bourbon. You know, when you
know this is Tennessee whiskey but you really get
the notes of a still bourbon. I know that, but you
really get the notes of the, of the, a good
Kentucky Bourbon on this one. So the.
>> Harm (29:02):
Do you guys really taste the charcoal filtration?
Do you think it's different?
>> Bob (29:06):
Yes, yes.
>> Harm (29:07):
I mean, in some of them, like in the lower proof
ones, they give you like general, like Gentleman
Jack, you can taste the charcoal.
>> Brent (29:13):
Yes, yes.
>> Maury (29:15):
Gentleman Jack's been ultra mellowed.
>> Harm (29:17):
Yeah. Charcoal.
>> Justin (29:19):
Right.
>> Harm (29:19):
So. But does that still bourbon?
>> Justin (29:20):
Right.
>> Brent (29:21):
And here's the thing. There were quite a few
brands, especially back in the day in Kentucky
that were also charcoal melod. I mean there was.
The charcoal mellowing vats were still at Buffalo
Trace until a few years ago where they used to do
early times or no Dickel. Uh, hey, and we're back
(29:42):
and we are discussing the 12 year old Jack Daniels
batch number three. What do you think, Brent?
>> Justin (29:48):
Yeah, this is definitely a step up from the 10.
The 10 was good. And this one just like kicks it
in a little bit more. More. You get that.
>> Brent (29:54):
If we didn't have the other two, you'd go, wow,
this is the best one I've had all day.
>> Justin (29:58):
Right. But I also got the, I also got the bananas
on this one, which, because you're brown.
>> Harm (30:05):
Foreman.
>> Brent (30:06):
Right.
>> Justin (30:06):
You know, and then, uh, you know, I got some
caramel, some fruits, and the oakiness comes out
on this one a little bit more. You know, because
of the age you actually get those tannins that
come on. Yeah. Very much a step up, very pleasant.
I mean, there's nothing wrong here. You know, you
just have to enjoy this one.
>> Brent (30:22):
The only thing wrong is I don't have a case of it.
Well, that's wrong.
>> Justin (30:26):
That's wrong.
>> Harm (30:27):
Yeah, they're very stingy with this. For
independent stores in Florida, we're getting
bottles, not cases.
>> Maury (30:33):
It's not hard.
>> Justin (30:34):
Yeah, yeah, they're this, it's hard to find
anywhere on the shelf anymore. You know, it's.
Everybody's just snatching them up as quick as
they can because it is that kind of a quality that
everybody wants.
>> Harm (30:44):
The dirty little secret is a lot of people are
selling directly to bars
>> Bob (30:48):
in Florida and that's where we had one.
>> Harm (30:52):
Bars are charging five times as much as you could
get retail. Yeah, we had this on 10 times as much.
>> Justin (30:58):
We had this on Tuesday.
>> Maury (30:59):
14. Yeah, yeah, the 14.
>> Harm (31:03):
They gave me one bottle this last year in 2025.
>> Maury (31:06):
20, 20, 26.
>> Harm (31:08):
Nothing yet in 26.
>> Maury (31:10):
I was 2026. One bottle.
>> Brent (31:15):
Well, these came at the end of 25, so.
>> Harm (31:17):
Yeah, they came. Yeah, they won't be released
again.
>> Brent (31:21):
Yeah.
>> Harm (31:21):
Until the end. Yeah.
>> Brent (31:23):
But overall, a fantastic, really, really Fantastic
Whiskey this 12, it's just a shame because the
10's great, but it's just, it's a huge step up.
It's fantastic. So, well, we're going to be giving
The Jack Daniels 12 Year Old Tennessee Whiskey,
batch number three.
>> Maury (31:40):
Four sips, that's classified.
>> Bob (31:44):
Y' all miss it out on cream soda and cherry fry
pie.
>> Brent (31:47):
That's all right. I wish I had some fry pie. All
right, Brent, take us home. Tell us about the last
one we've got.
>> Justin (31:53):
Okay, thanks, Bob.
>> Brent (31:53):
We have to shove some terrible stuff down.
>> Justin (31:55):
This is The Jack Daniels 14 Year Old Tennessee
Whiskey at 63.15% ABV, 126.3 proof. This is the
first time since the early to mid-1900s that Jack
Daniels has offered an expression of the this age.
So now you have to just think to yourself, okay,
they came out with a 10, they came out with a 12,
they came out with a 14. Are we going to get a 16?
(32:20):
Everybody's talking about, you have to, you have
to think that you, you know, that this might be
the progression that they're going. You don't know
for sure, but that's what you have to think. But
on the color of this one, this one's really a
darker.
>> Harm (32:31):
It's almost as dark as my heart, but not quite.
>> Justin (32:34):
Yes.
>> Maury (32:34):
Just about nothing is that dark.
>> Brent (32:36):
You have to find it first.
>> Justin (32:38):
On the nose I got a cherry pastry. On the palate I
got some pepper, brown sugar, cocoa powder, oak, a
little bit of bitter dark chocolate, some pipe
tobacco, some walnuts. You know what I didn't get?
Banana. This one was.
>> Maury (32:53):
There was no banana absent.
>> Justin (32:55):
The banana was completely absent on this one,
which I found prevalent in the first two.
>> Harm (33:00):
But this one, maybe I'm just talking myself into
it, but I kind of get it on the nose. But because
I know it's Jack Daniels, if I did it blind, maybe
I wouldn't get it. Yeah, you're right. It could be
just talking myself into. But that's normally a
hallmark of brown Foreman whiskeys. Is that banana
bread? Right.
>> Justin (33:15):
And it's not here on this one.
>> Harm (33:17):
Okay. Okay.
>> Justin (33:17):
So, yeah, the finish on this just goes on and on
and on. You don't. It just doesn't stop. The oak
tannins are just perfect for this age. I, uh, I
really love this. I'm kind of worried that if they
put out a 16, like is it gonna really be better? I
mean, this is really good.
>> Harm (33:36):
Too old at first and when I tasted it. Sixteen.
>> Maury (33:40):
Good point, Harm. A lot of us thought about that
Because Jack has always been sweet spot seven to
eight. Yes. Ten was old. Fourteen is very old. But
honestly, this is fantastic.
>> Bob (33:52):
We would love to find out.
>> Maury (33:53):
It just goes to show you advanced aging.
>> Bob (33:57):
Make it, send it and then we'll tell you what.
>> Maury (33:59):
Advanced aging. Depending on what floor. The Rick
house is really, really big.
>> Harm (34:03):
Yeah. So lower floors, you're gonna get less angel
share. You're gonna get less uh, a uh, wood
penetration. You're. The heat is not as. You know,
it doesn't. The, the temperature swings are not as
drastic as at the higher floors. So at the lower
floors you can do this. This is, this is great. I
was really.
>> Maury (34:23):
You couldn't do this from the Angels Roost with
their single barrel selection. This would be.
>> Brent (34:29):
Yeah.
>> Justin (34:29):
I mean I don't think this is on the lower floors
at 126 proof. I don't know. But it's.
>> Brent (34:35):
I mean it's not in the roof though.
>> Justin (34:37):
No, no, no, no, no, no.
>> Harm (34:38):
14 years at 126 proof. It might be mid floor.
>> Justin (34:43):
Yeah, mid floor, lower.
>> Harm (34:44):
It's good. It's gotta be some lower stuff here.
>> Justin (34:46):
Mid to lower floors.
>> Harm (34:47):
Yeah.
>> Bob (34:47):
I got some big cherries on.
>> Harm (34:50):
Um, this, this is not series.
>> Justin (34:52):
Yeah. I got that cherry pastry on the nose.
>> Harm (34:54):
This is not a single barrel whiskey. So you've got
multiple barrels involved.
>> Justin (34:58):
Right, right, right.
>> Bob (35:00):
The finish is so long. The nose was interesting.
It was like flat cherry cola. But the best flat
cherry cola I ever smelled in my life. Which just
seems weird.
>> Harm (35:09):
I don't like that note. The flat cherry cola. It's
me. I. I get cola notes and I get dark cherries.
Don't call that flat cherry cola. All right, fair
point.
>> Justin (35:19):
I think he's getting that, that note from his
Canada, uh, dry splash, uh, that he's got over
there.
>> Bob (35:24):
Let's see, does it have one?
>> Brent (35:26):
I mean, let's be.
>> Bob (35:27):
Yes, it does. Fair enough.
>> Brent (35:30):
It's not like his mom ever let him have an actual
fresh soda.
>> Harm (35:33):
You know,
>> Bob (35:36):
I got generic.
>> Justin (35:37):
Quick check. Quick check.
>> Harm (35:39):
Yeah.
>> Bob (35:40):
If it was 10 cents, it was mine.
>> Maury (35:42):
Oh yeah.
>> Harm (35:42):
RIP Winn Dixie. They're closing them all.
>> Brent (35:44):
Yeah.
>> Justin (35:45):
All these.
>> Bob (35:46):
That's right. I won't miss a soda.
>> Brent (35:47):
Yeah. Oh, you'll miss those childhood memories.
Come on.
>> Bob (35:51):
Not those specific childhood memories. I have
other ones I'd rather sniff glue.
>> Harm (35:57):
Justin came.
>> Brent (35:58):
We've heard that about you.
>> Bob (35:59):
I know.
>> Harm (35:59):
Uh, yeah, I wouldn't be surprised if he's a serial
killer. You know, just know. Seems uh, like the
way he talks about his childhood. You could be a
serial Killer.
>> Bob (36:07):
I plead the fifth.
>> Harm (36:08):
Somebody bring the cadaver dogs to his house.
>> Brent (36:12):
You'd really think that he's gonna dig a hole.
>> Justin (36:14):
Come on.
>> Harm (36:15):
Yeah, you got a point, Bob. They go straight to
this. We're leaving the swan. That's how you get
rid of a body.
>> Brent (36:20):
Uh, yeah. This is just the color on it. It's
beautiful. I mean it's just got a ruby red rim to
it.
>> Harm (36:28):
This is, I'm surprised you can get better than
that 12.
>> Justin (36:31):
This is so this has got the prettiest 14.
>> Bob (36:33):
And then you're don't give someone the three pack.
Either buy them a bottle of 10 and leave it or
skip the 10 if you're going to give.
>> Harm (36:41):
You buy the three pack, you give them the 10 and
keep the 12 and 14.
>> Maury (36:47):
That's right.
>> Brent (36:49):
What's this hole in the box? Oh, don't worry
about, don't worry about that. Yeah, this is, this
is nothing you need to be concerned with. Uh, just
move along, please.
>> Justin (36:56):
I know it makes you wonder, and
>> Bob (36:58):
if you're gonna sell that as a three pack, no
royalties needed, go ahead and do it.
>> Harm (37:01):
Guys.
>> Justin (37:03):
If they, if they do come out with a 16, like how
is it gonna be then, you know,
>> Harm (37:09):
look, already at 14, I'm afraid we're already at
the maximum amount of tannin I need.
>> Justin (37:13):
You think that, but you know, when
>> Brent (37:16):
we were drinking that 12, don't know until.
>> Justin (37:17):
You know, when we were drinking that 12, you were
like, is this really going to get any better?
>> Bob (37:20):
You know, go lower floor and higher proof and
we'll still be happy. Yeah, because we're all
proof hose.
>> Brent (37:27):
Well, you're, you're half right.
>> Harm (37:30):
We, we say proof hound.
>> Bob (37:33):
Oh, fine.
>> Harm (37:34):
And you went with ho. And then you know the next
progression.
>> Bob (37:37):
If I got paid a dollar, I'm a hoe.
>> Harm (37:39):
Yeah, you do it for free.
>> Brent (37:41):
Yeah.
>> Announcer (37:42):
Why?
>> Brent (37:42):
That just makes him dumb.
>> Bob (37:46):
I also do it for a dollar.
>> Brent (37:48):
Yeah, well, we're gonna give The Jack Daniels 14
year old Tennessee whiskey a well deserved five
sips.
>> Bob (37:56):
Oh my goodness.
>> Brent (38:02):
Well, that's all the time we have for today. I
want to thank everybody for coming and joining us.
Thank you, Brent.
>> Justin (38:08):
Yeah, it was a terrible day, but somebody had to
suffer through it.
>> Brent (38:11):
You, you put on a brave face.
>> Justin (38:13):
I put on a very brave face.
>> Bob (38:15):
No pants, but a brave face.
>> Brent (38:18):
Could have put pants on.
>> Bob (38:19):
He could have.
>> Justin (38:19):
Yeah.
>> Brent (38:20):
Thank you, Maury.
>> Maury (38:20):
Happy to be here despite the hiccups.
>> Brent (38:23):
Thank you, Justin.
>> Justin (38:24):
Pleasure to be here.
>> Bob (38:25):
It's always.
>> Brent (38:26):
And thank you, Hart.
>> Harm (38:28):
You know, Bob, I wasn't as happy to be here today
because of the, the post Valentine Day, uh,
hangover. But I'm happy now, man. Thank you so
much.
>> Brent (38:37):
Amazing. We get some alcohol in him and he perks
right up.
>> Harm (38:40):
Yeah, right.
>> Brent (38:41):
More Sip, Suds and Smokes. This is Made Man Bomb.
Thank you for joining us. Remember, life is too
short to drink bad whiskey. Unfortunately, today
that was not an issue. It's like the time he fell
asleep. We tried to record him, I swear.
>> Announcer (38:56):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just subscribe button.
>> Harm (39:05):
Give it a little tappy tap, tap taparoo.
>> Announcer (39:08):
The easiest way to listen to our show is to ask
Siri, Alexa, Google, Uncle Larry or whoever it is
that talks to you on your phone play podcast. Sip,
Suds and Smokes. We love your feedback and you can
reach us at info at sip, suds and smokes.com our
tasting notes flow out on Twitter and Instagram
with our handle ipsuds and Smokes and our Facebook
(39:30):
page is always buzzing with lots of news. You'll
also be able to interact with
>> Brent (39:35):
the thousands, millions and millions of other
>> Announcer (39:40):
fans on those social media platforms. Do us a
favor, take the time to rate this episode. If
you're listening to us online, that's a big help
to us and we get to see your feedback as well.
Come back, join us for another episode and keep on
sipping.
(40:05):
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
from the dude in the Basement Studios. Your host,
the Good Old Boys will see you all next time.
>> Justin (40:21):
Sa.
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