October 24, 2025 • 40 mins
What’s in the teeny tiny bottle
@Luxrowdistillers @michterswhiskey @oldforester @fourrosesbourbon @heavenhilldistillery #whiskey #bourbon #podcast #radioshow #host
Co hosts : Made Man Maury, Made Man Brent, Good ol Boy Harmeet, Good ol Boy Justin, Made Man Bob
SIPS – Get ready for a thrilling ride through the world of whiskey in our Fall Release Episode #1 for 2025! Join the Good Ol' Boys as they dive into a lineup of exceptional spirits recently released. Expect lively banter, insightful tasting notes, and spirited debates as our hosts share their thoughts on each whiskey.
From the unique blend of bourbons in Blood Oath to the rich history behind Michter's, this episode is packed with everything you need to know about these sought-after releases. Our hosts will rate each whiskey from 1 to 5 sips, giving you a taste of what to look for on your next trip to the liquor store.
Don't miss out on this exciting episode filled with laughter, camaraderie, and, of course, great whiskey!
5:35 Blood Oath Pact No. 11 3 SIPS
11:30 Michters 10 Year Rye 4 SIPS
17:22 Old Forester Birthday Bourbon 4 SIPS
25:42 Four Roses Limited Edition Small Batch 2025 5 SIPS
30:08 Parkers Heritage Collection 2025 4 SIPS
33:49 2025 King of Kentucky 5 SIPS
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
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TITLE: Back Roads
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Producer: Made Man Bob
Executive Producer: Good ol Boy Mike
Whiskey Tasting, Blood Oath Pack No. 11, Michter'S 10 Year Rye, Old Forester Birthday Bourbon, Four Roses Limited Edition, Parker'S Heritage Collection, King Of Kentucky 2025, Bourbon Reviews, Distillery Insights, Craft Whiskey, Whiskey Enthusiasts, Spirits Podcast, Tasting Notes, Whiskey Ratings, Limited Release Bourbons, Bourbon History, Whiskey Community, American Whiskey, Whiskey Culture, Sipping Experiences
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sips, Suds and smokes.
>> Brent (00:04):
This is our fall Release episode number one for
2025. And here, where's the woohoo.
>> Harm (00:10):
Give me some. What's that Roddy. Roddy Piper guy?
Ric Flair like that guy? Yeah.
>> Bob (00:16):
God rest his soul.
>> Brent (00:17):
I never watched to the fall release shows. So this
is our first. Um, here's the whiskeys we're going
to be discussing today. We have blood oath pack
number 11. We have the Michter's 10 year Rye. We
have the old Forester birthday bourbon. We have
the Four Roses limited edition small batch 2025.
(00:39):
Parker's Heritage Collection 2025. And the King of
Kentucky 2025.
>> Harm (00:47):
I am very aroused.
>> Justin (00:51):
Whoa.
>> 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.
>> Brent (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. Sips, Suds
and smokes with your smokin host, the good old
boys. And now it's sippin time.
>> Harm (01:53):
Foreign. Hey.
>> Brent (01:59):
Yes. It's sip of time again. Welcome to this sips
episode where everything good in life is worth
discussing. We are the best thing on ever.
>> Justin (02:08):
No, no. I mean not even today. Today it doesn't
even matter. We are the best thing on today. Uh,
there's nothing. No choice about it.
>> Brent (02:14):
Yeah. There's no hockey game today.
>> Justin (02:16):
So there's nothing. There's nothing that beats us
today.
>> Bob (02:18):
You mean a fight where a hockey game broke out?
>> Brent (02:20):
Yeah, exactly.
>> Bob (02:21):
Okay.
>> Brent (02:21):
Yeah. That was good game.
>> Justin (02:23):
Nothing better than today.
>> Brent (02:24):
Tampa had more guys in the box than they had on
the bench.
>> Bob (02:27):
Yeah.
>> Harm (02:28):
That's hilarious.
>> Brent (02:29):
Seven guys in a box at one time.
>> Maury (02:32):
Seven guys are making that up.
>> Brent (02:34):
Seven guys in the box.
>> Harm (02:35):
And we had three.
>> Brent (02:36):
There were ten guys in the box.
>> Bob (02:37):
Yeah.
>> Brent (02:38):
Ten.
>> Maury (02:38):
How could there be ten? The box isn't that big.
>> Brent (02:41):
Most of them were standing.
>> Bob (02:42):
They couldn't sit.
>> Brent (02:43):
Yeah, three can sit and the rest had to stand. It
was the greatest game ever.
>> Bob (02:47):
And there were five minute penalties. Except for
the ones that got thrown out. Yeah. Which were.
There are a few.
>> Brent (02:52):
Yeah. Well. Yeah. Well, this is made man Bob
joining me today, our made man Brent.
>> Justin (03:00):
You know, thanks for inviting me today. I think,
uh, this is going to be nice.
>> Brent (03:03):
Yeah. And made man mori.
>> Maury (03:05):
I am excited to be here. And I'm even more excited
that Brent decided to wear pants today.
>> Justin (03:11):
There's no pants.
>> Brent (03:11):
You know, she shows up when we're pouring good
stuff.
>> Justin (03:13):
Uh huh. Yeah.
>> Brent (03:14):
And good old boy Justin.
>> Bob (03:16):
Oh, uh, thanks. Pleasure to be here. Part of the
best weekend ever.
>> Harm (03:19):
And good old Boy, Harm, you know what? I could
have spent time with my daughter and wife today.
>> Maury (03:24):
You should have.
>> Harm (03:24):
But you know what? You brought this here.
>> Brent (03:26):
Yeah.
>> Harm (03:28):
She's 11 now. I've seen her. I know what she looks
like.
>> Brent (03:31):
If you don't. If you don't want to spend time with
her, we could be having your share.
>> Justin (03:36):
If we had arcane, he'd still be here.
>> Brent (03:38):
Yeah, exactly. Well, our sip segments are all
about wine, distilled spirits, tea, coffee, and
anything else you can sip. And this is our fall
Release episode number one for 2025.
>> Harm (03:50):
And here, where's the woohoo? Give me some. What's
that Roddy. Roddy Piper guy?
>> Brent (03:54):
What is Ric Flair? Yeah, I never watched to the
fall release shows. So this is our first. Um,
here's the whiskeys we're going to be discussing
today. We have Blood oath pack number 11. We have
the Michter's 10 year Rye. We have the Old
Forester birthday bourbon. We have the four roses
(04:17):
limited edition small batch 2025. Parker's
heritage collection 2025. And the king of Kentucky
2025.
>> Harm (04:31):
Uh, I'm so glad you have Picard there because
instead of watching the wrestling, I used to watch
Star Trek.
>> Brent (04:38):
That's not Picard. That's not Picard.
>> Harm (04:42):
I am that's very aroused.
>> Bob (04:45):
That's my idea. Crowd CEO.
>> Justin (04:47):
Yeah.
>> Brent (04:49):
So let's do our.
>> Harm (04:50):
Yeah, yeah.
>> Brent (04:52):
While he figures out his life. Uh, let's do our
SIPs ratings. We rate all these whiskeys from one
to five SIPs. We're gonna have Justin give, uh, us
one of them. Throw me a number.
>> Bob (05:03):
Okay, we're gonna talk about number five. This one
has billions and billions of stars. Oh my. I was
unaware anything could be this good. Is that
supposed to be like Carl Sagan?
>> Harm (05:18):
Oh my God. It was not Carl Sagan. But I appreciate
the effort.
>> Brent (05:22):
Not even close. First off, he didn't say Dan. See,
it was billions boons. You know he like mumbles
it. Come on. All right, never mind. All right, so
let's go to our first whiskey because obviously
the jokes ain't working out today, so we're gonna
have Brent tell us that one.
>> Justin (05:39):
Thanks, Bob. Our first whiskey is the Blood oath
pack number 11. 49.3% ABV or 98.6 proof. The blood
oath series of whiskeys is limited release bourbon
from the folks at Luxco. First released in 2015. A
new release or pact is released each year. Each
(05:59):
release of Blood Oath is the creation of John Rem,
head distiller at Lux Row Distillery. And each
release is different unique combination of
whiskeys. This year's blend features a union of a
14 year rye bourbon and a 10 year weeded bourbon
blended with a 7 year ride bourbon finished in X
(06:20):
tequila barrels.
>> Bob (06:21):
And yeah, my friend.
>> Justin (06:23):
Yeah, well, you know.
>> Brent (06:26):
The one thing that down.
>> Justin (06:27):
So, yeah, so the color, color of this is a lighter
copper. Um, and the first thing that I want to say
is I've tasted a lot of finishes that are in
tequila barrels and this one is my favorite of all
of them. And yet I'm not overly impressed all the
way. But it's uh, I get, I don't get a tequila
(06:49):
taste to it, but on the nose I get vanilla lemon,
a little orange peel. Um, on the palette I get the
vanilla and black pepper. I get some cherry citrus
dark chocolate. Uh, the black. And on the finish,
some black cherry dark chocolate follows through.
I never really get the tequila finish on it at
(07:10):
all, but it just kind of lingers in the background
of it all. It doesn't. I don't think it enhances
it or hinders it. I, I'm just not bought on it.
But you know, it's, it's decent, it's good.
Justin, what do you think?
>> Bob (07:25):
I'm just wondering when the last time you drank an
yeho tequila was.
>> Harm (07:29):
Uh, great question. This is America. It's an edge.
>> Bob (07:32):
Oh, that's okay. Let's just think about that. So
the color on this was light.
>> Justin (07:37):
I'd say six months ago.
>> Brent (07:38):
Okay.
>> Bob (07:41):
And I got like rye and tequila on the nose. And
the palette, it kind of reminded me of that pasta
with the black, uh, pepper cacha de pepe. It
reminded me of cacao de pepe, um, with some fruit
and chocolate. And the finish was cherry, uh,
vanilla cola. And um, I thought it was fine.
>> Harm (08:05):
Cherry vanilla cola. Really flat.
>> Justin (08:07):
But yeah, black cherry and dark chocolate. So I
mean it's.
>> Harm (08:10):
Yeah, I don't get the vanilla on it. And I
definitely know cola note. Um, it's. You said
anejo tequila and I'll give you that. That's true.
I got tobacco nuts, honey, the agave. Uh, it's
like the, the barrel note of an anejo tequila.
It's because, you know, most of these guys use
(08:31):
depends, um, on their sources are all different.
But they use bourbon barrels. Usually the, my
favorite tequilas use cognac barrels, uh, because
I'm fancy like that. But, um, you know, but this
is, it's got all, it's got those great bourbon
notes. It's got the great. A little bit the agave
note, um, the black pepper is there, the citrus is
(08:51):
there. I don't get the vanilla as much as you do
though. It's on the nose more. I ah know you drink
Stephanie and cognac Bear last Oreo.
>> Maury (09:06):
Not a traditional Oreo.
>> Justin (09:07):
No, a limited edition Oreo.
>> Brent (09:10):
Yeah, aren't you fancy?
>> Harm (09:11):
Okay look, there are people, there are great
tequila's fish in red wine and white wine barrels
from France as well. But I'm telling you, get a
cognac apparel.
>> Brent (09:19):
Mhm.
>> Harm (09:19):
Be good. If you, you think you deserve the best,
you deserve the best. Come spend the money at my
store.
>> Brent (09:25):
Yeah. What do you think, Maury?
>> Maury (09:28):
Well, after that snotty little exchange, it's hard
to really put much into words. Uh, I would say
that I agreed with ah most of what Brent said. I
thought it was a very nice easy drinking whiskey.
Um, I appreciated the blend of the 14 and a 10
year um. Honestly the, the tequila, I had to look
(09:48):
back label to realize it was tequila finished.
>> Harm (09:51):
It's, it's done because I've had bad bourbon.
>> Justin (09:55):
No, it doesn't. I don't think that tequila is. I
don't think it.
>> Maury (09:59):
I agree with you, Brian.
>> Justin (10:00):
It doesn't come out. I don't.
>> Maury (10:01):
It's neither enhancer nor a detractor. Yeah, it's
just there. But you really got to look for it. And
when you initially drink it, if you didn't know it
was there, you could easily miss it. But.
>> Justin (10:11):
Right. If somebody didn't tell me that there was,
I would not know that.
>> Maury (10:15):
Now that you know and you look for it, you can
find it, but you got to really look for it.
>> Brent (10:19):
So it's not.
>> Maury (10:20):
Well, it's not overdone. I mean it's a nice try. I
think it was well made. There's nothing inherently
wrong with it. There's just nothing inherently
special about it either. I think if somebody
poured it for me and the price is right, I drink
it down. Justin.
>> Bob (10:35):
Oh, I went over it.
>> Brent (10:36):
He already done.
>> Maury (10:38):
Anybody have anything else to add?
>> Brent (10:39):
Well, we've been waiting for you to finish, Mr. M
longer.
>> Maury (10:43):
I'm sorry, let me talk a little longer.
>> Brent (10:45):
Yeah, there's no time left for me to talk so I
might as well just leave.
>> Maury (10:48):
Take my name.
>> Justin (10:50):
Don't make threats you can't keep.
>> Brent (10:53):
Yeah, see, already out of time.
>> Harm (11:01):
Hey.
>> Brent (11:01):
And we're back and we were just finishing up
talking about the blood oath pack number 11.
>> Maury (11:06):
Still talking about it?
>> Brent (11:07):
Well no, some of us didn't even get a chance to
talk back.
>> Harm (11:09):
Some people are just Long winded rating, man,
Stewart.
>> Brent (11:12):
So we're going to be giving the blood oath. Pack
number 11. Three sips.
>> Maury (11:18):
You know, a Kleenex to wipe those tears.
>> Brent (11:20):
Mr. Sabi, Mr. Whiny, down on the table, quick,
quick, quick, quick. He's like those.
>> Harm (11:25):
Hey, Justin, let's leave those guys going. Tell us
the next whiskey.
>> Bob (11:28):
All right, so we're going to talk about Michter's
10 Year Rye. The 2025 release, it's 46.4 alcohol
by volume or 92, I'm guessing.08 proof, but I'm
not sure. In 1753, Shank's distillery was founded
by Swiss Mennonite farmer John Schenck in
(11:50):
Schaeferstown, Pennsylvania. In the mid-1800s,
Pennsylvania Dutchman Abraham Bomberger purchased
a distillery from the Schenck family and renamed
it Bomb Burgers. And it operated under that name
till it was purchased by Lou Foreman in the 1950s
and renamed Michters, a combination of the names
of his sons, Michael and Peter. In 1989, the
(12:13):
company went bankrupt, a casualty of the decline
in the American whiskey business. In the 1990s,
Joe Magliocco and Dick Newman purchased the
abandoned trademark and resurrected the brand and
brought it to Kentucky where it flourishes to this
day. So the color is kind of light. Um, the nose,
(12:36):
what kind of is.
>> Maury (12:38):
Really a nice copper 80s copper penny.
>> Harm (12:40):
He's comparing it to his own heart, that's why.
>> Maury (12:43):
Well, it is lighter than his heart, but then again
he'd have to have one.
>> Bob (12:47):
Yeah, well, you know, go ahead. So the nose, a
traditional rye nose. Um, the palate was sweet and
it had that really nice rye bread hit to it and
the finish was pleasant. I think this was a great
representation of aged rye. What did you think,
(13:08):
Maury?
>> Maury (13:09):
You know, I would agree with everything you say.
Uh, Michter's ten. Both the rye and the bourbon
are perennial favorite. Uh, I've always enjoyed
them and they drink above their proof point for
sure. This is a full bodied whiskey. It's got a
beautiful color, it's got plenty on the palate, A
lot of viscosity, a lot of finish. I think it's a
great expression. Uh, I think it delivers on all
(13:32):
of its promises and, uh, you can see why it's a
perennial favorite. It's hard to find. I would say
if you can find a 10 year old Michter's anything,
you should grab it because you won't be
disappointed.
>> Harm (13:44):
Harm, I love this whiskey. It's sweet at first on
the note. Honey and apricot. Notes and then the
spice hits is like dill. It's all spice. Toasted
cardamom, cinnamon on the palate. It was rich and
beautiful, absolutely silky. I'm just letting it
(14:05):
hit the palate. Orange peel and those spices that
come out. Again, the cardamom is not as present on
the palette, but it's all spice and cinnamon. And
the dill is there in the edges. The finish is
pretty long. I really love this 10 year old. This
is the great, great mictors. Thank you, guys.
>> Justin (14:22):
Yeah. So years ago I was in Kentucky Burby
festival master distiller.
>> Bob (14:27):
Shrimp on the burby.
>> Justin (14:29):
And the uh, the master distiller was there pouring
for us. So I made this an all day sipper. So is
this your all day sipper? So on the. On the nose I
got oranges and um, oranges and flowers. Little
floral notes on there. Um, on the palate, citrus
baking spice. A little bit more of that floral
note. Vanilla, caramel, sweet. Um, oak.
>> Brent (14:51):
Um.
>> Harm (14:51):
There's a reason I get phone calls for this
whiskey. You know, I get phone calls a lot for
this whiskey.
>> Justin (14:56):
There's a reason. Well, everybody wants it because
they don't.
>> Bob (14:58):
Know how to text.
>> Justin (14:59):
Yeah. Yeah.
>> Harm (15:00):
I don't give my phone number out to that many
people. My cell phone number, that many people.
>> Bob (15:04):
Oh, okay.
>> Brent (15:04):
Yeah.
>> Bob (15:05):
But I would argue probably because I.
>> Harm (15:06):
There's already too many people on my cell phone
number.
>> Maury (15:09):
This whiskey skin and cooped up for a long time in
both the barrel and then the bottle and. And give
it time and air. It was not really ready for prime
time. Right out of the brand new.
>> Harm (15:18):
I think you're broken, dude. It was totally fine.
>> Maury (15:21):
No, it needed a few minutes of air to really get
better.
>> Justin (15:24):
When you breathe, in case you want harm's number,
it's 954-867-5309.
>> Harm (15:30):
That's Jenny's number.
>> Brent (15:33):
He got it off the bathroom wall.
>> Bob (15:37):
Got it.
>> Justin (15:38):
I got it.
>> Maury (15:39):
No, Harm, you're. You're killing a baby by
drinking this too soon. It needs a little air to
open up and give its full potential.
>> Harm (15:45):
I'll give you. I'll give you that. Give it time to
breathe. But I thought it was great first. It was
great.
>> Maury (15:49):
I didn't say it was bad. I just said it's gotten
better.
>> Bob (15:51):
Did you learn that from the pediatric rotation?
>> Brent (15:53):
Yeah, it's a. It's a classic Micton. Um, you know,
the nose is there. The pallet just M. A little
hint of dill cinnamon. M is there.
>> Harm (16:07):
I like this one better than last year. Last Couple
years.
>> Brent (16:10):
Interesting. The nice thing about mgp.
>> Harm (16:13):
Well, the nice thing, it's much more, it's much
more restrained than MGP do.
>> Justin (16:18):
Okay.
>> Brent (16:18):
You know, until a few years ago, you could still
find these on the shelf if you looked. I mean,
maybe not the first store you go into, but if you
looked hard enough.
>> Bob (16:27):
Yeah. Ah, man, in, uh, a long while.
>> Maury (16:29):
No, it's not that long ago. I was ordering it. Uh,
no problem.
>> Brent (16:32):
And it's, you know, it's not overly expensive.
>> Justin (16:35):
It. It.
>> Harm (16:37):
They're over 200 now. They're asking us the. As a
retailer. They asked me to jump through a lot of
hoops to get this.
>> Brent (16:45):
Well, they just do that because it's.
>> Justin (16:46):
Funny watching you jump. M. Yeah, right.
>> Harm (16:50):
It's, it's. I mean when I say hoops, I mean
multiple tens of cases claiming like hula hoops.
>> Bob (16:56):
You got to sell a lot of American whiskey first.
>> Harm (16:58):
Yeah.
>> Bob (16:59):
Okay.
>> Harm (17:00):
I mean you got to, you got to buy at least 25, 35
cases of micters to get some.
>> Brent (17:04):
We're going to be giving the Michter's ten year
ride. Uh, 2025 release. Uh, well deserved. Four
sips.
>> Harm (17:12):
Yeah, I thought it deserved higher, but I'll go,
I'll let you go for.
>> Brent (17:17):
So that takes us to our next one. We're gonna have
Maury tell us about that one.
>> Maury (17:21):
Well, thank you, Bobby Joe. Uh, the next Whiskey
is the 2025 Old Forester Birthday Bourbon. Coming
in at 46 ABV or 92 proof. It is 12 years old. It
is 72% corn, 18 rye, 10 malted barley made from
210 barrels which were produced on April 5th of
(17:41):
2013 aged in Warehouse K, floors 1 and 5. The Old
Forester birthday bourbon is released every year
on September 2nd in honor of George Garvin Brown's
birthday, the man who founded old Forester in
1870. This is the 25th annual release. This year's
(18:02):
expression is 12 years old and 92 proof. And the
bottle offers a unique TW that sets it apart from
previous years. In a rare departure from
tradition, this year's batch was created without
the use of setback during fermentation, a standard
practice that ensures consistency. Instead, a
(18:24):
sweet mash process was used, relying solely on
freshly propagated yeast. This is the second
lowest proof for a Birthday Bourbon release since
the 2003 release. At 89 proof. On the color, it's
got a real nice medium copper color on the nose.
(18:46):
There's some herbaceousness, a hint of cardamom,
some raw oak, a hint of green apple.
>> Harm (18:52):
I don't get in trouble here. Fruit. You didn't get
the car? I got the carbon on the last one. Other
than that, I'm getting it for the time. No, I
don't get them. Go ahead. Sorry, sorry.
>> Maury (19:04):
That's okay. On the palette, uh, again, a
cardamom, uh, oak, tropical fruit, green apple.
Uh, the finish has got some burnt sugar, some
leather, a hint of chai spice, and it seems to
linger on and on. This is an interesting birthday
bourbon. It's definitely a departure from previous
editions, but it's delicious nonetheless and
(19:25):
something that I always look forward to and this
year is no exception.
>> Brent (19:28):
Brett. Yeah.
>> Justin (19:29):
When they said it was going to be a sweet mash,
I'm a. I'm a big fan of the sweet mash. And so I
was. I guess I was expecting more when I. When I
read that and I heard about it.
>> Brent (19:38):
But.
>> Justin (19:38):
But this one kind of. I think it's a process that
they need to enhance on because it's good, but
it's not the greatness that some of the other ones
have had in the past. That's for what I liked. But
we'll find out what others think when we come
back.
>> Brent (20:00):
Hey. And we're back. Brett was telling us about
his thoughts on this year's birthday bourbon.
>> Justin (20:05):
Yeah, I mean, I enjoy it, but I thought. I want. I
think I wanted more from a sweet mash.
>> Harm (20:09):
I think romanticized sweet mash. I think a lot of
people do because there's so few sweet mashed
distillers.
>> Justin (20:13):
Well, there is so, so few. And it's very distinct.
>> Harm (20:16):
So I don't think it's distinct that, uh, there's.
Everybody has their own style. The whole point of
sweet mash is you're not propagating yeast from
previous batches, Right. So you can do your own
style. You. You're using lab grown yeast fresh
every time, and you're sterilizing between
batches. So people romanticize it now because
everybody did sweet mash like we've been using the
same year it used to be, it should be the other
(20:37):
way around. Sour mash. I've been using the same
yeast for 200 years.
>> Justin (20:41):
Right.
>> Harm (20:41):
You know, so that's what should be romantic. But
now. Oh, but we've got so few sweet mashes. You
think should be different and fresh. It's not
real.
>> Justin (20:48):
That's what I'm saying.
>> Brent (20:49):
Pitch fresh yeast, even.
>> Justin (20:51):
This is, uh, this is what. That's what I'm saying.
I think this is if they're gonna.
>> Brent (20:54):
Remember yeast that's in that setback. It's dad.
>> Harm (20:58):
Uh, no, it's not dead.
>> Brent (20:59):
Oh, yes, it is.
>> Harm (21:00):
There is live yeast and set there.
>> Maury (21:02):
It's mostly dead.
>> Harm (21:03):
Mostly dead? Yeah. You're getting leaves, but
there's mostly. But there are enough cells to
give. That's why you. That's why you can't do
sourdough bread.
>> Brent (21:11):
It went through a still at 200.
>> Harm (21:13):
No, that's not what the setbacks from. No, the
setback is from the previous mash.
>> Brent (21:18):
Yes.
>> Harm (21:21):
Yeah.
>> Brent (21:21):
After it goes through the still and then. And the
stillage is then returned.
>> Harm (21:26):
I don't think you're right there.
>> Brent (21:27):
Yes, yes. You're thinking about scotch, where they
pull off the liquid.
>> Harm (21:32):
I'm thinking about bourbon, too.
>> Brent (21:33):
I think they need no bourbon. Everything goes in
once it's done fermenting. Everything goes in.
>> Harm (21:38):
They have to hold some back. How's it a sour mash?
Just like sourdough. Because when you have mother
yeast from 200 years ago.
>> Brent (21:43):
No, you're wrong. They take setback. They take the
stillage at the end of the distilling run and put
it back.
>> Harm (21:48):
I will ask next time up and continue.
>> Brent (21:49):
I will happily give you a book and maybe could
read it. Maybe so.
>> Harm (21:54):
No, it was on audio. Give me an MP3.
>> Justin (21:57):
What you think, Justin Coloring crane.
>> Bob (21:59):
So this kind of reminded me of, like, Buchanan's
pineapple and that corn, uh, whiskey that Heaven
Hill makes. It's like, used to be 10 bucks, and
now it's 20 bucks. Melcorn. Thank you.
>> Brent (22:12):
So.
>> Bob (22:12):
Kind of like that, but aged. It was pretty cool. I
like both of those spirits, and I like stuff aged.
That's what it was reminding me of.
>> Harm (22:22):
Like, okay, you know what? I. I was gonna call him
nuts and maybe, you know, take him out back and
beat him up a little bit, but I put my nose deep
in this glass. The pineapple's there. God damn it.
There's tropical fruit notes.
>> Bob (22:34):
Yeah.
>> Harm (22:34):
And am I just drunk? Am I agree with you for no
reason?
>> Justin (22:38):
No, you're just. Oh, you're definitely drunk.
>> Harm (22:40):
But no, no, but he's right.
>> Maury (22:42):
The power suggestion. You get some pineapple on
the palette for me. It starts on the nose and then
take a big whiff in and suck some on your palate.
>> Harm (22:51):
Damn it, I hate all of you.
>> Bob (22:53):
Hold it in your mouth for a while, baby.
>> Harm (22:55):
That's why I tell all the girls.
>> Maury (22:57):
Swirl it around on your palate.
>> Justin (22:59):
Well, Bob, um, what do you think there?
>> Brent (23:03):
I enjoyed this one. I really did. Is it the best
one they've had out of the last 25 years? No.
>> Justin (23:08):
Oh, I do like. I mean, don't think that I don't
like different.
>> Harm (23:11):
It's different.
>> Brent (23:12):
It is different.
>> Harm (23:13):
Different.
>> Maury (23:14):
Uh, but I don't think it's different because of
the sweet mash. I think that's a fantasy.
>> Harm (23:18):
You know, I don't think it has this dark and rich
like flavors as the previous ones. It's more
bright.
>> Maury (23:25):
It's bright, it's fresh, it's new.
>> Harm (23:27):
Maybe that is the sweet mash. Maybe it is.
>> Brent (23:30):
There is definitely a difference between sweet
mash and sour mash. There's 100% a difference. Is
it that drastic? You know, depends on the product
and depends on the age of the product. Um, but in
this case, it's definitely a different one than
they have done in the past. It's also a lower
proof than we've had in quite some time. I mean,
(23:52):
nothing's been this low proof in 22 years. Um, so
that also is affecting it. But does it, you know,
make it any worse of a whiskey? No, I think it's.
I think it's delicious. It's. I look forward to
the birthday bourbon every year. This is, this is
another one that you used to be able to get.
>> Harm (24:10):
You go in the stores, you see.
>> Brent (24:11):
Previous years there'd be like this year's and
last year's behind it because nobody really cared
that now it's a rent payment, you know, until
everything got, ah, got crazy. Um, it also comes
in a kind of an unwieldy bottle and I think that
kind of kept people from buying it.
>> Bob (24:26):
Um, bars don't love it.
>> Brent (24:28):
Which was great because I, when I.
>> Justin (24:30):
Was getting three spots of a. Three bottles.
>> Brent (24:32):
Yeah. It won't fit in a speed rack. No.
>> Justin (24:34):
Right.
>> Brent (24:35):
But it's always a great whiskey. It's always been
a great whiskey.
>> Justin (24:38):
You're not going to use this in a speed rack,
that's for sure.
>> Brent (24:40):
Yeah, well, we're going to be giving the Old
forester birthday bourbon 2025 forceps.
>> Maury (24:47):
That's classified.
>> Brent (24:49):
So m that's going to take us to our next whiskey
and we're going to harm toast about that one.
>> Harm (24:52):
Thanks, Bob. The Four Roses 2025 Limited Edition
Small Batch is 54.5% ABV 109 proof, non show
filtered. The 2025 release of Four Roses Limited
Small Batch is a blend of four bourbons composed
of three different recipes. The blend is made of
30% OBSV recipe, 13 year old, 35% OBS K recipe, 13
(25:14):
years old and 17% of OESV 13 years old and 10% of
the OESV. 19 year old. Only 10% of 19 year old.
But I feel like you can taste the presence of that
19 year old whiskey. This has got a beautiful deep
color and the nose is just amazing. I just want to
(25:37):
come.
>> Maury (25:37):
I was actually almost going to buy it.
>> Harm (25:39):
Almost. Oh, honey and vanilla. And there's brown
sugar, brown butter. There's a hint of herbal
note. That's from the V. Yeast, I think. Uh, and
there's some on my shirt now because I just. I'm
being.
>> Justin (25:57):
Why are you gonna waste it?
>> Harm (25:58):
I'm gonna suck my shirt.
>> Brent (25:59):
That's right.
>> Bob (26:00):
Bring it out, baby.
>> Harm (26:01):
Yeah. I just. I could smell this all day long. No
water, this.
>> Bob (26:06):
Sorry.
>> Harm (26:09):
On the palette, this is where the palate
completely differs from the nose. We've got high
acidity here, and you get this berry note and
citrus note. The herbal notes are still there, but
not, um, like, they're really more present on the
nose, but they come as an aftertaste here, and the
spices are there. This is a really great brand
(26:32):
blend. I'm going up there in two weeks to pick my
own private barrel. I'm so happy to do this. I
love these whiskeys from Four Roses. Amazing
quality. And the finish is fairly long. I took a
sip a while back, and it's still there on my
palate. I had a cracker. Has not completely. I
just had an oyster cracker.
>> Bob (26:50):
Polly wanted one.
>> Brent (26:51):
He spilled it on his shirt. It's still there.
>> Harm (26:53):
My shirt. It's still there. The whiskey is still
on my palate. Even after a cracker and some water.
It lasts. Bryant, what do you think?
>> Justin (27:01):
You know, on the palate, this is the first. I
think this is the first, uh, bourbon or whiskey
I've ever had. Like, raspberries that come out on
it. You know that you get the raspberry, you get
the honey. Um, a little bit of.
>> Harm (27:14):
I've had other whiskeys with raspberry, but it's
pretty prominent here.
>> Justin (27:17):
Yeah, yeah, it's. I really enjoy this. I mean,
this is. This is just a really nice. You know, I
love it.
>> Harm (27:26):
I don't.
>> Justin (27:26):
I just. Hard to find a fault in a bourbon like
this, and I can't, you know, it's. It's what I
like. So.
>> Bob (27:32):
Justin, this takes me back to, like 1983 when I'm
drinking creme de menthe and blue, eating
blueberry compote. It's got this tangy citrus
notes to it.
>> Harm (27:44):
That's a, uh, sentence that's never been said. By
anyone else ever.
>> Brent (27:47):
Yeah.
>> Bob (27:48):
You get notes for me that no one else will say.
Yeah, but they're in my head like fabuloso.
>> Harm (27:53):
Like kerosene.
>> Bob (27:54):
Yeah.
>> Harm (27:54):
Yeah.
>> Bob (27:56):
Have you ever smelled a kerosene lamp?
>> Justin (27:58):
Yes.
>> Bob (27:59):
It has a distinct.
>> Justin (28:01):
Oh, yeah.
>> Bob (28:03):
I love this, um, expression.
>> Justin (28:06):
I like not smell like kerosene.
>> Bob (28:08):
No, no, no. Uh, there's no kerosene notes in this.
This was cool. Good job, Mr. Elliot. You pick good
barrels.
>> Harm (28:18):
Brent's not gonna be there when you go there.
>> Justin (28:19):
No, he's not.
>> Maury (28:21):
Oh, thank you, Justin. Um, this is, uh, my
favorite whiskey of the day. I'll just say that
right here, right now. Uh, I thought it was
fabulous. It is a quintessential classic bourbon.
It's everything you need and want a bourbon in
terms of the nose, the palette, the color, the
brown sugar, the creaminess, the viscosity, the
(28:44):
lingering on the palette. Um, I just thought it
was absolutely perfection. And I wish we had more
of it.
>> Brent (28:53):
I wish I had a case of.
>> Maury (28:55):
It, but thank you, Brent Elliott. Harm we having
be carrying any of this?
>> Brent (28:58):
Thanks for sending this.
>> Harm (28:59):
Of course I am. I'll get my own barrel in a couple
weeks.
>> Maury (29:01):
No.
>> Harm (29:02):
Do I have it in the store yet?
>> Maury (29:04):
Small batch only.
>> Brent (29:05):
No, not in the store yet.
>> Harm (29:06):
Not in the store yet.
>> Brent (29:07):
It's. I mean, what more can you say? It's Four
Roses limited small batch.
>> Harm (29:11):
Florida's the Red Haste.
>> Brent (29:12):
Every year we get stuff late, and.
>> Harm (29:15):
Every year, release shot.
>> Brent (29:16):
Do you mind? Every year it's fantastic. Every year
it's good. Um, this year is particularly good. I'm
really digging this one a lot. The berries on it,
like Brent said, that's the thing that is unusual.
>> Harm (29:29):
Yeah, I've had it on single barrels before, but.
>> Brent (29:32):
But not on this. This is. This is unusual. So
we're going to be giving the, uh, Four Roses 2025
limited edition, small batch. A well deserved 56.
>> Harm (29:42):
Oh, my goodness.
>> Maury (29:43):
If you can find it getting harder.
>> Harm (29:46):
You want to suck my shirt? Oh, uh, yeah.
>> Bob (29:48):
Well, buy it.
>> Brent (29:49):
I don't know you that well.
>> Harm (29:51):
He knows me well.
>> Justin (29:52):
It is in the nipple area.
>> Brent (30:01):
All right, we're back. And we're gonna have Brent
tell us about our next whiskey.
>> Justin (30:04):
Thanks, Bob. This next one's the Parker Heritage
Collections. 20, 25. 61.25 ABV. And it's 122.5
proof. It's uncut, non chill, filtered. Uh, I
think we all can say we like that kind of stuff.
>> Brent (30:17):
My favorite kind.
>> Justin (30:18):
Yeah. The 19th edition of the Parker's Heritage is
comprised of 160 barrels drawn from multiple Rick
houses and floors across Heaven Hills Rick house
sites. The blend includes, uh, 15 year old
Kentucky straight weeded bourbon aged in rick
House, a 11 year old Kentucky straight corn
whiskey aged in Rick House, DD, GG and BB, and 12
(30:40):
year old whiskey aged in Rick house Y made from
only two grains, rye and malt. So on the nose, I
kind of got like an ash nose to it. It's like an
ash and a citrus and a floral. It was just, it was
a nice nose. But. But that ash kind of like, um,
was just. It was a little, little different for
(31:00):
me. On the palette, I got um, a hint of lemon, uh,
with, with the oranges, some spices. I got a, like
a cotton note. Um, and it's, it's all. Everything
here was on the, like the middle of my palette.
Like, there was nothing in the front of my
palette, nothing in the back. Uh, in the, in the
finish kind of followed that. It wasn't that long
(31:21):
of a finish. You know, some of those same things
on a palate followed through. I like a medium
finish on it, you know. But, um. Maury, what do
you think?
>> Maury (31:30):
Well, I must admit I. This whiskey, again, ah, as
I think is a theme today, improved with time and
air in the glass. I did not add water to it, and I
found it to be delicious now. But when I first
poured it, I found it to be a little tight and a
little bit closed. Um, it's, uh, got a beautiful
(31:51):
viscosity. It's got a nice mouth feel. Uh, I
really appreciate the rye notes. The finish is
medium. It's definitely, uh, a nice whiskey and I
really like the way it improved with time in the
glass.
>> Bob (32:03):
Justin, this is one of these whiskies. You just
got to hold it in your mouth for a while. It
starts out like, mellow and pretty cool. And then
it gets really intense if you just don't swallow
it for a while.
>> Justin (32:17):
And Air is doing this one a lot. Um, really?
>> Maury (32:21):
As I said. Yes.
>> Justin (32:22):
Yeah, yeah. Air is really helping this a lot.
>> Bob (32:24):
I mean, it just shows you the catalog that Heaven
Hill has and the ability of their master distiller
to pick out these amazing whiskeys and pair them
together. This was a blending masterclass.
>> Justin (32:39):
Her.
>> Bob (32:40):
What do you think?
>> Harm (32:40):
We have not much time left, so I'm just gonna go
to Bob.
>> Brent (32:44):
I thought it was interesting, um, the fact that
they had, I mean, the corn whiskey was in this.
The one whiskey that was just rye and malt, that
was interesting. Um, time has done it a world of
good. I think it has gotten better. Um, but I
liked it before. But I, you know, I'm, I'm kind of
digging it now, so I thought.
>> Harm (33:05):
It was mediocre on the palate. I'll say that the
palate was the problem. Did not finish long. It's
all in the mid pallet. Nothing on the front,
Nothing on the back.
>> Maury (33:14):
Yeah, it's got a little overrated.
>> Harm (33:16):
No, I like previous parkers. This one I didn't.
>> Maury (33:19):
Previous parkers have been very good, but this
whiskey was just not spectacular.
>> Harm (33:23):
We haven't rated it yet.
>> Brent (33:25):
It was good. We all liked it. So we're going to be
giving the Parker's heritage collection four sips.
>> Harm (33:32):
That's high.
>> Brent (33:34):
Well, that's what you guys.
>> Harm (33:35):
This was my little.
>> Maury (33:38):
I think it was a little.
>> Justin (33:38):
Okay, Bob, tell us about this, our last whiskey.
>> Brent (33:41):
So our last Whiskey is the 20, 25 king of
Kentucky. This one is the 62.2% ABV 124.4 proof
release king, uh, of Kentucky. Established 1881 as
a Kentucky straight bourbon. Brown foreman
acquired it in 36 and in 1940. 40 converted into a
(34:02):
blended whiskey and then it was discontinued in
68. They brought it back in 2018 and have turned
it into this amazing, uh, liquid that comes out
every year. Uh, this Release is the 8th annual
release of this expression. It was aged for 17
years. It was bottled from a batch of 63 barrels
going from 124.4 to 135 proof. These, um, were
(34:25):
personally selected from Warehouse J and the first
floor of Warehouse G by Chris Morris. This one is
only we all always look forward to. On the nose.
It's absolutely ravishing. Oh, that's everything
you want a bourbon to be. Just the deep dark
caramel notes in there. Molasses, brown sugar,
(34:50):
vanilla.
>> Harm (34:51):
Uh, there's a berry nut, my friend.
>> Brent (34:53):
A hint of coconut, A little bit of a fruitiness to
it. And on the palate. Mmm. Mhm. Oh my God.
>> Maury (35:03):
You can chew it all day.
>> Brent (35:05):
It's like chewing a steak. It just, it coats top,
bottom, under your tongue, beside your tongue,
down your throat, down your back, down the back of
your shirt and all the way to your feet.
>> Harm (35:14):
I'll feel it tomorrow.
>> Brent (35:15):
Oh my God. Yeah.
>> Harm (35:18):
Wow.
>> Brent (35:18):
What'd you think, Brent?
>> Justin (35:19):
Okay. I um, love this. I mean the nose. I get that
70s funk, that burnt brown sugar, vanilla, cherry.
>> Brent (35:29):
It has a nose palette of a dusty.
>> Justin (35:32):
Yeah. And then when you take a, when you take a
sip of this, this gives you a full mouth feel. You
don't have to go top, bottom, Chew it or whatever.
It just lingers all over it. It just.
>> Harm (35:42):
You have to try a lot of whiskey. You have to. You
have to kind of do the mouth.
>> Justin (35:46):
Yeah. Every year.
>> Harm (35:48):
Every year.
>> Maury (35:49):
How is it? They are so consistent every year.
>> Justin (35:52):
Yeah.
>> Maury (35:52):
Why can't every whiskey taste like this? This is
just. This is amazing.
>> Justin (35:56):
Yeah, this is like a 70s wild turkey. They get
some rye to it, the brown sugar, tobacco, uh, like
a heavy oak, tannins, uh, some cherry. It's just
beautiful.
>> Brent (36:07):
If you've never had a dusty old 60s or 70s bourbon
back in the.
>> Harm (36:11):
Day, um, I only have it because of you guys.
>> Brent (36:15):
Get a taste of this because this is very
reminiscent of a lot of decanters we've went
through. This is fantastic. What do you think,
Justin?
>> Bob (36:25):
So I would drive all the way from Florida to
Kentucky just to buy a shot of this, because a
bottle of it's going to be like 2, 3 grand easy,
but you get a shot for like 80, 100 bucks. So get
a shot, share it with a friend, sit there for an
hour and just have a little bit at a time and
(36:46):
don't let them rush you.
>> Brent (36:47):
A large number of these bottles make it to the
whiskey bars in Kentucky because they know people
are coming. They're looking. You're going to get a
shot, you're.
>> Harm (36:54):
Going to pay a fee. Couple hundred more. 300 bucks
for a shot these days.
>> Bob (36:57):
80 I paid for.
>> Harm (36:58):
No. Yeah, I paid Florida two. 300.
>> Bob (37:02):
Well, yeah, I don't talk to Kentucky.
>> Justin (37:03):
We're talking Kentucky.
>> Bob (37:04):
I drive to Kentucky. So the nose was heaven.
Vanilla Oreo filling and the dusty notes of the
finest dusties that ever were.
>> Harm (37:12):
All right, I got. I got a chance to taste the 2023
release. Uh, a few days ago for 30 years of
bourbon from. My buddies brought me to taste it.
You know, I've had it before, obviously, the show
and all that stuff, but this. This blows it away.
The 2025 is amazing.
>> Bob (37:27):
So the palate was like a 1979 wild turkey. It was
a absolute hit. Grand slam, home run, out of the
park. Long palate, gorgeous. When you've done it
and you drank this for an hour, you're gonna cry
because it's over.
>> Harm (37:43):
Again, this is so good. Your. Your, uh,
experience, uh, may vary because there's 63
different single barrels out there, but it's not
gonna vary much.
>> Maury (37:52):
Are they bottled of single barrels or are they all
blended?
>> Harm (37:56):
It's gonna be bottled as a single barrel. It's
gonna be bottled as a single barrel. 63 different
barrels of this whiskey. Are out there for 2025.
>> Brent (38:02):
Yeah.
>> Harm (38:03):
But M the one we got. Oh, my God.
>> Brent (38:05):
Well, every year this is a barrel. Every year we
want. So we're gonna be giving the 2025 king of
Kentucky. Absolutely no surprise. Five sips.
>> Harm (38:16):
Because we don't give 11 sips. Yes.
>> Justin (38:21):
Yeah.
>> Brent (38:21):
It's just. Good lord.
>> Harm (38:25):
Why don't we give 11 sips? We should give 11 sips
because this.
>> Brent (38:28):
One goes to 11, so. All right, well, that's all
the time we have for today. I want to thank
everybody for joining me today. Thank you, Brent.
>> Justin (38:37):
Uh, thanks for making me suffer today. You know, I
mean, if you have to, you have to.
>> Brent (38:43):
Thank you, Morgan, Bob.
>> Maury (38:46):
Another amazing day in the basement. Thank you.
>> Brent (38:51):
Thank you, Justin.
>> Bob (38:53):
I'm so happy to drink this amazing bourbon, but
even more happy to drink it with friends that I've
had for more than 10 years. Thank you guys for
taking me on this ride.
>> Brent (39:04):
Are they coming?
>> Maury (39:07):
You have friends?
>> Brent (39:08):
Thank.
>> Justin (39:08):
Gosh.
>> Brent (39:08):
Yeah, I think we're all. Yeah. Yeah. Interesting.
>> Justin (39:11):
Yeah.
>> Announcer (39:14):
We hope you enjoyed this episode. If you're
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>> Harm (39:23):
Give it a little tappy, tap, tap, taparoo.
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(39:47):
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(40:10):
another episode and keep on sipping.
This has been a 110 hand production of sips, suds,
and smokes, a program devoted to the appreciation
(40:31):
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.
On the next episode of Sips, Suds and smokes.
>> Brent (00:04):
This is our fall Release episode number one for
2025. And here, where's the woohoo.
>> Harm (00:10):
Give me some. What's that Roddy. Roddy Piper guy?
Ric Flair like that guy? Yeah.
>> Bob (00:16):
God rest his soul.
>> Brent (00:17):
I never watched to the fall release shows. So this
is our first. Um, here's the whiskeys we're going
to be discussing today. We have blood oath pack
number 11. We have the Michter's 10 year Rye. We
have the old Forester birthday bourbon. We have
the Four Roses limited edition small batch 2025.
(00:39):
Parker's Heritage Collection 2025. And the King of
Kentucky 2025.
>> Harm (00:47):
I am very aroused.
>> Justin (00:51):
Whoa.
>> 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.
>> Brent (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. Sips, Suds
and smokes with your smokin host, the good old
boys. And now it's sippin time.
>> Harm (01:53):
Foreign. Hey.
>> Brent (01:59):
Yes. It's sip of time again. Welcome to this sips
episode where everything good in life is worth
discussing. We are the best thing on ever.
>> Justin (02:08):
No, no. I mean not even today. Today it doesn't
even matter. We are the best thing on today. Uh,
there's nothing. No choice about it.
>> Brent (02:14):
Yeah. There's no hockey game today.
>> Justin (02:16):
So there's nothing. There's nothing that beats us
today.
>> Bob (02:18):
You mean a fight where a hockey game broke out?
>> Brent (02:20):
Yeah, exactly.
>> Bob (02:21):
Okay.
>> Brent (02:21):
Yeah. That was good game.
>> Justin (02:23):
Nothing better than today.
>> Brent (02:24):
Tampa had more guys in the box than they had on
the bench.
>> Bob (02:27):
Yeah.
>> Harm (02:28):
That's hilarious.
>> Brent (02:29):
Seven guys in a box at one time.
>> Maury (02:32):
Seven guys are making that up.
>> Brent (02:34):
Seven guys in the box.
>> Harm (02:35):
And we had three.
>> Brent (02:36):
There were ten guys in the box.
>> Bob (02:37):
Yeah.
>> Brent (02:38):
Ten.
>> Maury (02:38):
How could there be ten? The box isn't that big.
>> Brent (02:41):
Most of them were standing.
>> Bob (02:42):
They couldn't sit.
>> Brent (02:43):
Yeah, three can sit and the rest had to stand. It
was the greatest game ever.
>> Bob (02:47):
And there were five minute penalties. Except for
the ones that got thrown out. Yeah. Which were.
There are a few.
>> Brent (02:52):
Yeah. Well. Yeah. Well, this is made man Bob
joining me today, our made man Brent.
>> Justin (03:00):
You know, thanks for inviting me today. I think,
uh, this is going to be nice.
>> Brent (03:03):
Yeah. And made man mori.
>> Maury (03:05):
I am excited to be here. And I'm even more excited
that Brent decided to wear pants today.
>> Justin (03:11):
There's no pants.
>> Brent (03:11):
You know, she shows up when we're pouring good
stuff.
>> Justin (03:13):
Uh huh. Yeah.
>> Brent (03:14):
And good old boy Justin.
>> Bob (03:16):
Oh, uh, thanks. Pleasure to be here. Part of the
best weekend ever.
>> Harm (03:19):
And good old Boy, Harm, you know what? I could
have spent time with my daughter and wife today.
>> Maury (03:24):
You should have.
>> Harm (03:24):
But you know what? You brought this here.
>> Brent (03:26):
Yeah.
>> Harm (03:28):
She's 11 now. I've seen her. I know what she looks
like.
>> Brent (03:31):
If you don't. If you don't want to spend time with
her, we could be having your share.
>> Justin (03:36):
If we had arcane, he'd still be here.
>> Brent (03:38):
Yeah, exactly. Well, our sip segments are all
about wine, distilled spirits, tea, coffee, and
anything else you can sip. And this is our fall
Release episode number one for 2025.
>> Harm (03:50):
And here, where's the woohoo? Give me some. What's
that Roddy. Roddy Piper guy?
>> Brent (03:54):
What is Ric Flair? Yeah, I never watched to the
fall release shows. So this is our first. Um,
here's the whiskeys we're going to be discussing
today. We have Blood oath pack number 11. We have
the Michter's 10 year Rye. We have the Old
Forester birthday bourbon. We have the four roses
(04:17):
limited edition small batch 2025. Parker's
heritage collection 2025. And the king of Kentucky
2025.
>> Harm (04:31):
Uh, I'm so glad you have Picard there because
instead of watching the wrestling, I used to watch
Star Trek.
>> Brent (04:38):
That's not Picard. That's not Picard.
>> Harm (04:42):
I am that's very aroused.
>> Bob (04:45):
That's my idea. Crowd CEO.
>> Justin (04:47):
Yeah.
>> Brent (04:49):
So let's do our.
>> Harm (04:50):
Yeah, yeah.
>> Brent (04:52):
While he figures out his life. Uh, let's do our
SIPs ratings. We rate all these whiskeys from one
to five SIPs. We're gonna have Justin give, uh, us
one of them. Throw me a number.
>> Bob (05:03):
Okay, we're gonna talk about number five. This one
has billions and billions of stars. Oh my. I was
unaware anything could be this good. Is that
supposed to be like Carl Sagan?
>> Harm (05:18):
Oh my God. It was not Carl Sagan. But I appreciate
the effort.
>> Brent (05:22):
Not even close. First off, he didn't say Dan. See,
it was billions boons. You know he like mumbles
it. Come on. All right, never mind. All right, so
let's go to our first whiskey because obviously
the jokes ain't working out today, so we're gonna
have Brent tell us that one.
>> Justin (05:39):
Thanks, Bob. Our first whiskey is the Blood oath
pack number 11. 49.3% ABV or 98.6 proof. The blood
oath series of whiskeys is limited release bourbon
from the folks at Luxco. First released in 2015. A
new release or pact is released each year. Each
(05:59):
release of Blood Oath is the creation of John Rem,
head distiller at Lux Row Distillery. And each
release is different unique combination of
whiskeys. This year's blend features a union of a
14 year rye bourbon and a 10 year weeded bourbon
blended with a 7 year ride bourbon finished in X
(06:20):
tequila barrels.
>> Bob (06:21):
And yeah, my friend.
>> Justin (06:23):
Yeah, well, you know.
>> Brent (06:26):
The one thing that down.
>> Justin (06:27):
So, yeah, so the color, color of this is a lighter
copper. Um, and the first thing that I want to say
is I've tasted a lot of finishes that are in
tequila barrels and this one is my favorite of all
of them. And yet I'm not overly impressed all the
way. But it's uh, I get, I don't get a tequila
(06:49):
taste to it, but on the nose I get vanilla lemon,
a little orange peel. Um, on the palette I get the
vanilla and black pepper. I get some cherry citrus
dark chocolate. Uh, the black. And on the finish,
some black cherry dark chocolate follows through.
I never really get the tequila finish on it at
(07:10):
all, but it just kind of lingers in the background
of it all. It doesn't. I don't think it enhances
it or hinders it. I, I'm just not bought on it.
But you know, it's, it's decent, it's good.
Justin, what do you think?
>> Bob (07:25):
I'm just wondering when the last time you drank an
yeho tequila was.
>> Harm (07:29):
Uh, great question. This is America. It's an edge.
>> Bob (07:32):
Oh, that's okay. Let's just think about that. So
the color on this was light.
>> Justin (07:37):
I'd say six months ago.
>> Brent (07:38):
Okay.
>> Bob (07:41):
And I got like rye and tequila on the nose. And
the palette, it kind of reminded me of that pasta
with the black, uh, pepper cacha de pepe. It
reminded me of cacao de pepe, um, with some fruit
and chocolate. And the finish was cherry, uh,
vanilla cola. And um, I thought it was fine.
>> Harm (08:05):
Cherry vanilla cola. Really flat.
>> Justin (08:07):
But yeah, black cherry and dark chocolate. So I
mean it's.
>> Harm (08:10):
Yeah, I don't get the vanilla on it. And I
definitely know cola note. Um, it's. You said
anejo tequila and I'll give you that. That's true.
I got tobacco nuts, honey, the agave. Uh, it's
like the, the barrel note of an anejo tequila.
It's because, you know, most of these guys use
(08:31):
depends, um, on their sources are all different.
But they use bourbon barrels. Usually the, my
favorite tequilas use cognac barrels, uh, because
I'm fancy like that. But, um, you know, but this
is, it's got all, it's got those great bourbon
notes. It's got the great. A little bit the agave
note, um, the black pepper is there, the citrus is
(08:51):
there. I don't get the vanilla as much as you do
though. It's on the nose more. I ah know you drink
Stephanie and cognac Bear last Oreo.
>> Maury (09:06):
Not a traditional Oreo.
>> Justin (09:07):
No, a limited edition Oreo.
>> Brent (09:10):
Yeah, aren't you fancy?
>> Harm (09:11):
Okay look, there are people, there are great
tequila's fish in red wine and white wine barrels
from France as well. But I'm telling you, get a
cognac apparel.
>> Brent (09:19):
Mhm.
>> Harm (09:19):
Be good. If you, you think you deserve the best,
you deserve the best. Come spend the money at my
store.
>> Brent (09:25):
Yeah. What do you think, Maury?
>> Maury (09:28):
Well, after that snotty little exchange, it's hard
to really put much into words. Uh, I would say
that I agreed with ah most of what Brent said. I
thought it was a very nice easy drinking whiskey.
Um, I appreciated the blend of the 14 and a 10
year um. Honestly the, the tequila, I had to look
(09:48):
back label to realize it was tequila finished.
>> Harm (09:51):
It's, it's done because I've had bad bourbon.
>> Justin (09:55):
No, it doesn't. I don't think that tequila is. I
don't think it.
>> Maury (09:59):
I agree with you, Brian.
>> Justin (10:00):
It doesn't come out. I don't.
>> Maury (10:01):
It's neither enhancer nor a detractor. Yeah, it's
just there. But you really got to look for it. And
when you initially drink it, if you didn't know it
was there, you could easily miss it. But.
>> Justin (10:11):
Right. If somebody didn't tell me that there was,
I would not know that.
>> Maury (10:15):
Now that you know and you look for it, you can
find it, but you got to really look for it.
>> Brent (10:19):
So it's not.
>> Maury (10:20):
Well, it's not overdone. I mean it's a nice try. I
think it was well made. There's nothing inherently
wrong with it. There's just nothing inherently
special about it either. I think if somebody
poured it for me and the price is right, I drink
it down. Justin.
>> Bob (10:35):
Oh, I went over it.
>> Brent (10:36):
He already done.
>> Maury (10:38):
Anybody have anything else to add?
>> Brent (10:39):
Well, we've been waiting for you to finish, Mr. M
longer.
>> Maury (10:43):
I'm sorry, let me talk a little longer.
>> Brent (10:45):
Yeah, there's no time left for me to talk so I
might as well just leave.
>> Maury (10:48):
Take my name.
>> Justin (10:50):
Don't make threats you can't keep.
>> Brent (10:53):
Yeah, see, already out of time.
>> Harm (11:01):
Hey.
>> Brent (11:01):
And we're back and we were just finishing up
talking about the blood oath pack number 11.
>> Maury (11:06):
Still talking about it?
>> Brent (11:07):
Well no, some of us didn't even get a chance to
talk back.
>> Harm (11:09):
Some people are just Long winded rating, man,
Stewart.
>> Brent (11:12):
So we're going to be giving the blood oath. Pack
number 11. Three sips.
>> Maury (11:18):
You know, a Kleenex to wipe those tears.
>> Brent (11:20):
Mr. Sabi, Mr. Whiny, down on the table, quick,
quick, quick, quick. He's like those.
>> Harm (11:25):
Hey, Justin, let's leave those guys going. Tell us
the next whiskey.
>> Bob (11:28):
All right, so we're going to talk about Michter's
10 Year Rye. The 2025 release, it's 46.4 alcohol
by volume or 92, I'm guessing.08 proof, but I'm
not sure. In 1753, Shank's distillery was founded
by Swiss Mennonite farmer John Schenck in
(11:50):
Schaeferstown, Pennsylvania. In the mid-1800s,
Pennsylvania Dutchman Abraham Bomberger purchased
a distillery from the Schenck family and renamed
it Bomb Burgers. And it operated under that name
till it was purchased by Lou Foreman in the 1950s
and renamed Michters, a combination of the names
of his sons, Michael and Peter. In 1989, the
(12:13):
company went bankrupt, a casualty of the decline
in the American whiskey business. In the 1990s,
Joe Magliocco and Dick Newman purchased the
abandoned trademark and resurrected the brand and
brought it to Kentucky where it flourishes to this
day. So the color is kind of light. Um, the nose,
(12:36):
what kind of is.
>> Maury (12:38):
Really a nice copper 80s copper penny.
>> Harm (12:40):
He's comparing it to his own heart, that's why.
>> Maury (12:43):
Well, it is lighter than his heart, but then again
he'd have to have one.
>> Bob (12:47):
Yeah, well, you know, go ahead. So the nose, a
traditional rye nose. Um, the palate was sweet and
it had that really nice rye bread hit to it and
the finish was pleasant. I think this was a great
representation of aged rye. What did you think,
(13:08):
Maury?
>> Maury (13:09):
You know, I would agree with everything you say.
Uh, Michter's ten. Both the rye and the bourbon
are perennial favorite. Uh, I've always enjoyed
them and they drink above their proof point for
sure. This is a full bodied whiskey. It's got a
beautiful color, it's got plenty on the palate, A
lot of viscosity, a lot of finish. I think it's a
great expression. Uh, I think it delivers on all
(13:32):
of its promises and, uh, you can see why it's a
perennial favorite. It's hard to find. I would say
if you can find a 10 year old Michter's anything,
you should grab it because you won't be
disappointed.
>> Harm (13:44):
Harm, I love this whiskey. It's sweet at first on
the note. Honey and apricot. Notes and then the
spice hits is like dill. It's all spice. Toasted
cardamom, cinnamon on the palate. It was rich and
beautiful, absolutely silky. I'm just letting it
(14:05):
hit the palate. Orange peel and those spices that
come out. Again, the cardamom is not as present on
the palette, but it's all spice and cinnamon. And
the dill is there in the edges. The finish is
pretty long. I really love this 10 year old. This
is the great, great mictors. Thank you, guys.
>> Justin (14:22):
Yeah. So years ago I was in Kentucky Burby
festival master distiller.
>> Bob (14:27):
Shrimp on the burby.
>> Justin (14:29):
And the uh, the master distiller was there pouring
for us. So I made this an all day sipper. So is
this your all day sipper? So on the. On the nose I
got oranges and um, oranges and flowers. Little
floral notes on there. Um, on the palate, citrus
baking spice. A little bit more of that floral
note. Vanilla, caramel, sweet. Um, oak.
>> Brent (14:51):
Um.
>> Harm (14:51):
There's a reason I get phone calls for this
whiskey. You know, I get phone calls a lot for
this whiskey.
>> Justin (14:56):
There's a reason. Well, everybody wants it because
they don't.
>> Bob (14:58):
Know how to text.
>> Justin (14:59):
Yeah. Yeah.
>> Harm (15:00):
I don't give my phone number out to that many
people. My cell phone number, that many people.
>> Bob (15:04):
Oh, okay.
>> Brent (15:04):
Yeah.
>> Bob (15:05):
But I would argue probably because I.
>> Harm (15:06):
There's already too many people on my cell phone
number.
>> Maury (15:09):
This whiskey skin and cooped up for a long time in
both the barrel and then the bottle and. And give
it time and air. It was not really ready for prime
time. Right out of the brand new.
>> Harm (15:18):
I think you're broken, dude. It was totally fine.
>> Maury (15:21):
No, it needed a few minutes of air to really get
better.
>> Justin (15:24):
When you breathe, in case you want harm's number,
it's 954-867-5309.
>> Harm (15:30):
That's Jenny's number.
>> Brent (15:33):
He got it off the bathroom wall.
>> Bob (15:37):
Got it.
>> Justin (15:38):
I got it.
>> Maury (15:39):
No, Harm, you're. You're killing a baby by
drinking this too soon. It needs a little air to
open up and give its full potential.
>> Harm (15:45):
I'll give you. I'll give you that. Give it time to
breathe. But I thought it was great first. It was
great.
>> Maury (15:49):
I didn't say it was bad. I just said it's gotten
better.
>> Bob (15:51):
Did you learn that from the pediatric rotation?
>> Brent (15:53):
Yeah, it's a. It's a classic Micton. Um, you know,
the nose is there. The pallet just M. A little
hint of dill cinnamon. M is there.
>> Harm (16:07):
I like this one better than last year. Last Couple
years.
>> Brent (16:10):
Interesting. The nice thing about mgp.
>> Harm (16:13):
Well, the nice thing, it's much more, it's much
more restrained than MGP do.
>> Justin (16:18):
Okay.
>> Brent (16:18):
You know, until a few years ago, you could still
find these on the shelf if you looked. I mean,
maybe not the first store you go into, but if you
looked hard enough.
>> Bob (16:27):
Yeah. Ah, man, in, uh, a long while.
>> Maury (16:29):
No, it's not that long ago. I was ordering it. Uh,
no problem.
>> Brent (16:32):
And it's, you know, it's not overly expensive.
>> Justin (16:35):
It. It.
>> Harm (16:37):
They're over 200 now. They're asking us the. As a
retailer. They asked me to jump through a lot of
hoops to get this.
>> Brent (16:45):
Well, they just do that because it's.
>> Justin (16:46):
Funny watching you jump. M. Yeah, right.
>> Harm (16:50):
It's, it's. I mean when I say hoops, I mean
multiple tens of cases claiming like hula hoops.
>> Bob (16:56):
You got to sell a lot of American whiskey first.
>> Harm (16:58):
Yeah.
>> Bob (16:59):
Okay.
>> Harm (17:00):
I mean you got to, you got to buy at least 25, 35
cases of micters to get some.
>> Brent (17:04):
We're going to be giving the Michter's ten year
ride. Uh, 2025 release. Uh, well deserved. Four
sips.
>> Harm (17:12):
Yeah, I thought it deserved higher, but I'll go,
I'll let you go for.
>> Brent (17:17):
So that takes us to our next one. We're gonna have
Maury tell us about that one.
>> Maury (17:21):
Well, thank you, Bobby Joe. Uh, the next Whiskey
is the 2025 Old Forester Birthday Bourbon. Coming
in at 46 ABV or 92 proof. It is 12 years old. It
is 72% corn, 18 rye, 10 malted barley made from
210 barrels which were produced on April 5th of
(17:41):
2013 aged in Warehouse K, floors 1 and 5. The Old
Forester birthday bourbon is released every year
on September 2nd in honor of George Garvin Brown's
birthday, the man who founded old Forester in
1870. This is the 25th annual release. This year's
(18:02):
expression is 12 years old and 92 proof. And the
bottle offers a unique TW that sets it apart from
previous years. In a rare departure from
tradition, this year's batch was created without
the use of setback during fermentation, a standard
practice that ensures consistency. Instead, a
(18:24):
sweet mash process was used, relying solely on
freshly propagated yeast. This is the second
lowest proof for a Birthday Bourbon release since
the 2003 release. At 89 proof. On the color, it's
got a real nice medium copper color on the nose.
(18:46):
There's some herbaceousness, a hint of cardamom,
some raw oak, a hint of green apple.
>> Harm (18:52):
I don't get in trouble here. Fruit. You didn't get
the car? I got the carbon on the last one. Other
than that, I'm getting it for the time. No, I
don't get them. Go ahead. Sorry, sorry.
>> Maury (19:04):
That's okay. On the palette, uh, again, a
cardamom, uh, oak, tropical fruit, green apple.
Uh, the finish has got some burnt sugar, some
leather, a hint of chai spice, and it seems to
linger on and on. This is an interesting birthday
bourbon. It's definitely a departure from previous
editions, but it's delicious nonetheless and
(19:25):
something that I always look forward to and this
year is no exception.
>> Brent (19:28):
Brett. Yeah.
>> Justin (19:29):
When they said it was going to be a sweet mash,
I'm a. I'm a big fan of the sweet mash. And so I
was. I guess I was expecting more when I. When I
read that and I heard about it.
>> Brent (19:38):
But.
>> Justin (19:38):
But this one kind of. I think it's a process that
they need to enhance on because it's good, but
it's not the greatness that some of the other ones
have had in the past. That's for what I liked. But
we'll find out what others think when we come
back.
>> Brent (20:00):
Hey. And we're back. Brett was telling us about
his thoughts on this year's birthday bourbon.
>> Justin (20:05):
Yeah, I mean, I enjoy it, but I thought. I want. I
think I wanted more from a sweet mash.
>> Harm (20:09):
I think romanticized sweet mash. I think a lot of
people do because there's so few sweet mashed
distillers.
>> Justin (20:13):
Well, there is so, so few. And it's very distinct.
>> Harm (20:16):
So I don't think it's distinct that, uh, there's.
Everybody has their own style. The whole point of
sweet mash is you're not propagating yeast from
previous batches, Right. So you can do your own
style. You. You're using lab grown yeast fresh
every time, and you're sterilizing between
batches. So people romanticize it now because
everybody did sweet mash like we've been using the
same year it used to be, it should be the other
(20:37):
way around. Sour mash. I've been using the same
yeast for 200 years.
>> Justin (20:41):
Right.
>> Harm (20:41):
You know, so that's what should be romantic. But
now. Oh, but we've got so few sweet mashes. You
think should be different and fresh. It's not
real.
>> Justin (20:48):
That's what I'm saying.
>> Brent (20:49):
Pitch fresh yeast, even.
>> Justin (20:51):
This is, uh, this is what. That's what I'm saying.
I think this is if they're gonna.
>> Brent (20:54):
Remember yeast that's in that setback. It's dad.
>> Harm (20:58):
Uh, no, it's not dead.
>> Brent (20:59):
Oh, yes, it is.
>> Harm (21:00):
There is live yeast and set there.
>> Maury (21:02):
It's mostly dead.
>> Harm (21:03):
Mostly dead? Yeah. You're getting leaves, but
there's mostly. But there are enough cells to
give. That's why you. That's why you can't do
sourdough bread.
>> Brent (21:11):
It went through a still at 200.
>> Harm (21:13):
No, that's not what the setbacks from. No, the
setback is from the previous mash.
>> Brent (21:18):
Yes.
>> Harm (21:21):
Yeah.
>> Brent (21:21):
After it goes through the still and then. And the
stillage is then returned.
>> Harm (21:26):
I don't think you're right there.
>> Brent (21:27):
Yes, yes. You're thinking about scotch, where they
pull off the liquid.
>> Harm (21:32):
I'm thinking about bourbon, too.
>> Brent (21:33):
I think they need no bourbon. Everything goes in
once it's done fermenting. Everything goes in.
>> Harm (21:38):
They have to hold some back. How's it a sour mash?
Just like sourdough. Because when you have mother
yeast from 200 years ago.
>> Brent (21:43):
No, you're wrong. They take setback. They take the
stillage at the end of the distilling run and put
it back.
>> Harm (21:48):
I will ask next time up and continue.
>> Brent (21:49):
I will happily give you a book and maybe could
read it. Maybe so.
>> Harm (21:54):
No, it was on audio. Give me an MP3.
>> Justin (21:57):
What you think, Justin Coloring crane.
>> Bob (21:59):
So this kind of reminded me of, like, Buchanan's
pineapple and that corn, uh, whiskey that Heaven
Hill makes. It's like, used to be 10 bucks, and
now it's 20 bucks. Melcorn. Thank you.
>> Brent (22:12):
So.
>> Bob (22:12):
Kind of like that, but aged. It was pretty cool. I
like both of those spirits, and I like stuff aged.
That's what it was reminding me of.
>> Harm (22:22):
Like, okay, you know what? I. I was gonna call him
nuts and maybe, you know, take him out back and
beat him up a little bit, but I put my nose deep
in this glass. The pineapple's there. God damn it.
There's tropical fruit notes.
>> Bob (22:34):
Yeah.
>> Harm (22:34):
And am I just drunk? Am I agree with you for no
reason?
>> Justin (22:38):
No, you're just. Oh, you're definitely drunk.
>> Harm (22:40):
But no, no, but he's right.
>> Maury (22:42):
The power suggestion. You get some pineapple on
the palette for me. It starts on the nose and then
take a big whiff in and suck some on your palate.
>> Harm (22:51):
Damn it, I hate all of you.
>> Bob (22:53):
Hold it in your mouth for a while, baby.
>> Harm (22:55):
That's why I tell all the girls.
>> Maury (22:57):
Swirl it around on your palate.
>> Justin (22:59):
Well, Bob, um, what do you think there?
>> Brent (23:03):
I enjoyed this one. I really did. Is it the best
one they've had out of the last 25 years? No.
>> Justin (23:08):
Oh, I do like. I mean, don't think that I don't
like different.
>> Harm (23:11):
It's different.
>> Brent (23:12):
It is different.
>> Harm (23:13):
Different.
>> Maury (23:14):
Uh, but I don't think it's different because of
the sweet mash. I think that's a fantasy.
>> Harm (23:18):
You know, I don't think it has this dark and rich
like flavors as the previous ones. It's more
bright.
>> Maury (23:25):
It's bright, it's fresh, it's new.
>> Harm (23:27):
Maybe that is the sweet mash. Maybe it is.
>> Brent (23:30):
There is definitely a difference between sweet
mash and sour mash. There's 100% a difference. Is
it that drastic? You know, depends on the product
and depends on the age of the product. Um, but in
this case, it's definitely a different one than
they have done in the past. It's also a lower
proof than we've had in quite some time. I mean,
(23:52):
nothing's been this low proof in 22 years. Um, so
that also is affecting it. But does it, you know,
make it any worse of a whiskey? No, I think it's.
I think it's delicious. It's. I look forward to
the birthday bourbon every year. This is, this is
another one that you used to be able to get.
>> Harm (24:10):
You go in the stores, you see.
>> Brent (24:11):
Previous years there'd be like this year's and
last year's behind it because nobody really cared
that now it's a rent payment, you know, until
everything got, ah, got crazy. Um, it also comes
in a kind of an unwieldy bottle and I think that
kind of kept people from buying it.
>> Bob (24:26):
Um, bars don't love it.
>> Brent (24:28):
Which was great because I, when I.
>> Justin (24:30):
Was getting three spots of a. Three bottles.
>> Brent (24:32):
Yeah. It won't fit in a speed rack. No.
>> Justin (24:34):
Right.
>> Brent (24:35):
But it's always a great whiskey. It's always been
a great whiskey.
>> Justin (24:38):
You're not going to use this in a speed rack,
that's for sure.
>> Brent (24:40):
Yeah, well, we're going to be giving the Old
forester birthday bourbon 2025 forceps.
>> Maury (24:47):
That's classified.
>> Brent (24:49):
So m that's going to take us to our next whiskey
and we're going to harm toast about that one.
>> Harm (24:52):
Thanks, Bob. The Four Roses 2025 Limited Edition
Small Batch is 54.5% ABV 109 proof, non show
filtered. The 2025 release of Four Roses Limited
Small Batch is a blend of four bourbons composed
of three different recipes. The blend is made of
30% OBSV recipe, 13 year old, 35% OBS K recipe, 13
(25:14):
years old and 17% of OESV 13 years old and 10% of
the OESV. 19 year old. Only 10% of 19 year old.
But I feel like you can taste the presence of that
19 year old whiskey. This has got a beautiful deep
color and the nose is just amazing. I just want to
(25:37):
come.
>> Maury (25:37):
I was actually almost going to buy it.
>> Harm (25:39):
Almost. Oh, honey and vanilla. And there's brown
sugar, brown butter. There's a hint of herbal
note. That's from the V. Yeast, I think. Uh, and
there's some on my shirt now because I just. I'm
being.
>> Justin (25:57):
Why are you gonna waste it?
>> Harm (25:58):
I'm gonna suck my shirt.
>> Brent (25:59):
That's right.
>> Bob (26:00):
Bring it out, baby.
>> Harm (26:01):
Yeah. I just. I could smell this all day long. No
water, this.
>> Bob (26:06):
Sorry.
>> Harm (26:09):
On the palette, this is where the palate
completely differs from the nose. We've got high
acidity here, and you get this berry note and
citrus note. The herbal notes are still there, but
not, um, like, they're really more present on the
nose, but they come as an aftertaste here, and the
spices are there. This is a really great brand
(26:32):
blend. I'm going up there in two weeks to pick my
own private barrel. I'm so happy to do this. I
love these whiskeys from Four Roses. Amazing
quality. And the finish is fairly long. I took a
sip a while back, and it's still there on my
palate. I had a cracker. Has not completely. I
just had an oyster cracker.
>> Bob (26:50):
Polly wanted one.
>> Brent (26:51):
He spilled it on his shirt. It's still there.
>> Harm (26:53):
My shirt. It's still there. The whiskey is still
on my palate. Even after a cracker and some water.
It lasts. Bryant, what do you think?
>> Justin (27:01):
You know, on the palate, this is the first. I
think this is the first, uh, bourbon or whiskey
I've ever had. Like, raspberries that come out on
it. You know that you get the raspberry, you get
the honey. Um, a little bit of.
>> Harm (27:14):
I've had other whiskeys with raspberry, but it's
pretty prominent here.
>> Justin (27:17):
Yeah, yeah, it's. I really enjoy this. I mean,
this is. This is just a really nice. You know, I
love it.
>> Harm (27:26):
I don't.
>> Justin (27:26):
I just. Hard to find a fault in a bourbon like
this, and I can't, you know, it's. It's what I
like. So.
>> Bob (27:32):
Justin, this takes me back to, like 1983 when I'm
drinking creme de menthe and blue, eating
blueberry compote. It's got this tangy citrus
notes to it.
>> Harm (27:44):
That's a, uh, sentence that's never been said. By
anyone else ever.
>> Brent (27:47):
Yeah.
>> Bob (27:48):
You get notes for me that no one else will say.
Yeah, but they're in my head like fabuloso.
>> Harm (27:53):
Like kerosene.
>> Bob (27:54):
Yeah.
>> Harm (27:54):
Yeah.
>> Bob (27:56):
Have you ever smelled a kerosene lamp?
>> Justin (27:58):
Yes.
>> Bob (27:59):
It has a distinct.
>> Justin (28:01):
Oh, yeah.
>> Bob (28:03):
I love this, um, expression.
>> Justin (28:06):
I like not smell like kerosene.
>> Bob (28:08):
No, no, no. Uh, there's no kerosene notes in this.
This was cool. Good job, Mr. Elliot. You pick good
barrels.
>> Harm (28:18):
Brent's not gonna be there when you go there.
>> Justin (28:19):
No, he's not.
>> Maury (28:21):
Oh, thank you, Justin. Um, this is, uh, my
favorite whiskey of the day. I'll just say that
right here, right now. Uh, I thought it was
fabulous. It is a quintessential classic bourbon.
It's everything you need and want a bourbon in
terms of the nose, the palette, the color, the
brown sugar, the creaminess, the viscosity, the
(28:44):
lingering on the palette. Um, I just thought it
was absolutely perfection. And I wish we had more
of it.
>> Brent (28:53):
I wish I had a case of.
>> Maury (28:55):
It, but thank you, Brent Elliott. Harm we having
be carrying any of this?
>> Brent (28:58):
Thanks for sending this.
>> Harm (28:59):
Of course I am. I'll get my own barrel in a couple
weeks.
>> Maury (29:01):
No.
>> Harm (29:02):
Do I have it in the store yet?
>> Maury (29:04):
Small batch only.
>> Brent (29:05):
No, not in the store yet.
>> Harm (29:06):
Not in the store yet.
>> Brent (29:07):
It's. I mean, what more can you say? It's Four
Roses limited small batch.
>> Harm (29:11):
Florida's the Red Haste.
>> Brent (29:12):
Every year we get stuff late, and.
>> Harm (29:15):
Every year, release shot.
>> Brent (29:16):
Do you mind? Every year it's fantastic. Every year
it's good. Um, this year is particularly good. I'm
really digging this one a lot. The berries on it,
like Brent said, that's the thing that is unusual.
>> Harm (29:29):
Yeah, I've had it on single barrels before, but.
>> Brent (29:32):
But not on this. This is. This is unusual. So
we're going to be giving the, uh, Four Roses 2025
limited edition, small batch. A well deserved 56.
>> Harm (29:42):
Oh, my goodness.
>> Maury (29:43):
If you can find it getting harder.
>> Harm (29:46):
You want to suck my shirt? Oh, uh, yeah.
>> Bob (29:48):
Well, buy it.
>> Brent (29:49):
I don't know you that well.
>> Harm (29:51):
He knows me well.
>> Justin (29:52):
It is in the nipple area.
>> Brent (30:01):
All right, we're back. And we're gonna have Brent
tell us about our next whiskey.
>> Justin (30:04):
Thanks, Bob. This next one's the Parker Heritage
Collections. 20, 25. 61.25 ABV. And it's 122.5
proof. It's uncut, non chill, filtered. Uh, I
think we all can say we like that kind of stuff.
>> Brent (30:17):
My favorite kind.
>> Justin (30:18):
Yeah. The 19th edition of the Parker's Heritage is
comprised of 160 barrels drawn from multiple Rick
houses and floors across Heaven Hills Rick house
sites. The blend includes, uh, 15 year old
Kentucky straight weeded bourbon aged in rick
House, a 11 year old Kentucky straight corn
whiskey aged in Rick House, DD, GG and BB, and 12
(30:40):
year old whiskey aged in Rick house Y made from
only two grains, rye and malt. So on the nose, I
kind of got like an ash nose to it. It's like an
ash and a citrus and a floral. It was just, it was
a nice nose. But. But that ash kind of like, um,
was just. It was a little, little different for
(31:00):
me. On the palette, I got um, a hint of lemon, uh,
with, with the oranges, some spices. I got a, like
a cotton note. Um, and it's, it's all. Everything
here was on the, like the middle of my palette.
Like, there was nothing in the front of my
palette, nothing in the back. Uh, in the, in the
finish kind of followed that. It wasn't that long
(31:21):
of a finish. You know, some of those same things
on a palate followed through. I like a medium
finish on it, you know. But, um. Maury, what do
you think?
>> Maury (31:30):
Well, I must admit I. This whiskey, again, ah, as
I think is a theme today, improved with time and
air in the glass. I did not add water to it, and I
found it to be delicious now. But when I first
poured it, I found it to be a little tight and a
little bit closed. Um, it's, uh, got a beautiful
(31:51):
viscosity. It's got a nice mouth feel. Uh, I
really appreciate the rye notes. The finish is
medium. It's definitely, uh, a nice whiskey and I
really like the way it improved with time in the
glass.
>> Bob (32:03):
Justin, this is one of these whiskies. You just
got to hold it in your mouth for a while. It
starts out like, mellow and pretty cool. And then
it gets really intense if you just don't swallow
it for a while.
>> Justin (32:17):
And Air is doing this one a lot. Um, really?
>> Maury (32:21):
As I said. Yes.
>> Justin (32:22):
Yeah, yeah. Air is really helping this a lot.
>> Bob (32:24):
I mean, it just shows you the catalog that Heaven
Hill has and the ability of their master distiller
to pick out these amazing whiskeys and pair them
together. This was a blending masterclass.
>> Justin (32:39):
Her.
>> Bob (32:40):
What do you think?
>> Harm (32:40):
We have not much time left, so I'm just gonna go
to Bob.
>> Brent (32:44):
I thought it was interesting, um, the fact that
they had, I mean, the corn whiskey was in this.
The one whiskey that was just rye and malt, that
was interesting. Um, time has done it a world of
good. I think it has gotten better. Um, but I
liked it before. But I, you know, I'm, I'm kind of
digging it now, so I thought.
>> Harm (33:05):
It was mediocre on the palate. I'll say that the
palate was the problem. Did not finish long. It's
all in the mid pallet. Nothing on the front,
Nothing on the back.
>> Maury (33:14):
Yeah, it's got a little overrated.
>> Harm (33:16):
No, I like previous parkers. This one I didn't.
>> Maury (33:19):
Previous parkers have been very good, but this
whiskey was just not spectacular.
>> Harm (33:23):
We haven't rated it yet.
>> Brent (33:25):
It was good. We all liked it. So we're going to be
giving the Parker's heritage collection four sips.
>> Harm (33:32):
That's high.
>> Brent (33:34):
Well, that's what you guys.
>> Harm (33:35):
This was my little.
>> Maury (33:38):
I think it was a little.
>> Justin (33:38):
Okay, Bob, tell us about this, our last whiskey.
>> Brent (33:41):
So our last Whiskey is the 20, 25 king of
Kentucky. This one is the 62.2% ABV 124.4 proof
release king, uh, of Kentucky. Established 1881 as
a Kentucky straight bourbon. Brown foreman
acquired it in 36 and in 1940. 40 converted into a
(34:02):
blended whiskey and then it was discontinued in
68. They brought it back in 2018 and have turned
it into this amazing, uh, liquid that comes out
every year. Uh, this Release is the 8th annual
release of this expression. It was aged for 17
years. It was bottled from a batch of 63 barrels
going from 124.4 to 135 proof. These, um, were
(34:25):
personally selected from Warehouse J and the first
floor of Warehouse G by Chris Morris. This one is
only we all always look forward to. On the nose.
It's absolutely ravishing. Oh, that's everything
you want a bourbon to be. Just the deep dark
caramel notes in there. Molasses, brown sugar,
(34:50):
vanilla.
>> Harm (34:51):
Uh, there's a berry nut, my friend.
>> Brent (34:53):
A hint of coconut, A little bit of a fruitiness to
it. And on the palate. Mmm. Mhm. Oh my God.
>> Maury (35:03):
You can chew it all day.
>> Brent (35:05):
It's like chewing a steak. It just, it coats top,
bottom, under your tongue, beside your tongue,
down your throat, down your back, down the back of
your shirt and all the way to your feet.
>> Harm (35:14):
I'll feel it tomorrow.
>> Brent (35:15):
Oh my God. Yeah.
>> Harm (35:18):
Wow.
>> Brent (35:18):
What'd you think, Brent?
>> Justin (35:19):
Okay. I um, love this. I mean the nose. I get that
70s funk, that burnt brown sugar, vanilla, cherry.
>> Brent (35:29):
It has a nose palette of a dusty.
>> Justin (35:32):
Yeah. And then when you take a, when you take a
sip of this, this gives you a full mouth feel. You
don't have to go top, bottom, Chew it or whatever.
It just lingers all over it. It just.
>> Harm (35:42):
You have to try a lot of whiskey. You have to. You
have to kind of do the mouth.
>> Justin (35:46):
Yeah. Every year.
>> Harm (35:48):
Every year.
>> Maury (35:49):
How is it? They are so consistent every year.
>> Justin (35:52):
Yeah.
>> Maury (35:52):
Why can't every whiskey taste like this? This is
just. This is amazing.
>> Justin (35:56):
Yeah, this is like a 70s wild turkey. They get
some rye to it, the brown sugar, tobacco, uh, like
a heavy oak, tannins, uh, some cherry. It's just
beautiful.
>> Brent (36:07):
If you've never had a dusty old 60s or 70s bourbon
back in the.
>> Harm (36:11):
Day, um, I only have it because of you guys.
>> Brent (36:15):
Get a taste of this because this is very
reminiscent of a lot of decanters we've went
through. This is fantastic. What do you think,
Justin?
>> Bob (36:25):
So I would drive all the way from Florida to
Kentucky just to buy a shot of this, because a
bottle of it's going to be like 2, 3 grand easy,
but you get a shot for like 80, 100 bucks. So get
a shot, share it with a friend, sit there for an
hour and just have a little bit at a time and
(36:46):
don't let them rush you.
>> Brent (36:47):
A large number of these bottles make it to the
whiskey bars in Kentucky because they know people
are coming. They're looking. You're going to get a
shot, you're.
>> Harm (36:54):
Going to pay a fee. Couple hundred more. 300 bucks
for a shot these days.
>> Bob (36:57):
80 I paid for.
>> Harm (36:58):
No. Yeah, I paid Florida two. 300.
>> Bob (37:02):
Well, yeah, I don't talk to Kentucky.
>> Justin (37:03):
We're talking Kentucky.
>> Bob (37:04):
I drive to Kentucky. So the nose was heaven.
Vanilla Oreo filling and the dusty notes of the
finest dusties that ever were.
>> Harm (37:12):
All right, I got. I got a chance to taste the 2023
release. Uh, a few days ago for 30 years of
bourbon from. My buddies brought me to taste it.
You know, I've had it before, obviously, the show
and all that stuff, but this. This blows it away.
The 2025 is amazing.
>> Bob (37:27):
So the palate was like a 1979 wild turkey. It was
a absolute hit. Grand slam, home run, out of the
park. Long palate, gorgeous. When you've done it
and you drank this for an hour, you're gonna cry
because it's over.
>> Harm (37:43):
Again, this is so good. Your. Your, uh,
experience, uh, may vary because there's 63
different single barrels out there, but it's not
gonna vary much.
>> Maury (37:52):
Are they bottled of single barrels or are they all
blended?
>> Harm (37:56):
It's gonna be bottled as a single barrel. It's
gonna be bottled as a single barrel. 63 different
barrels of this whiskey. Are out there for 2025.
>> Brent (38:02):
Yeah.
>> Harm (38:03):
But M the one we got. Oh, my God.
>> Brent (38:05):
Well, every year this is a barrel. Every year we
want. So we're gonna be giving the 2025 king of
Kentucky. Absolutely no surprise. Five sips.
>> Harm (38:16):
Because we don't give 11 sips. Yes.
>> Justin (38:21):
Yeah.
>> Brent (38:21):
It's just. Good lord.
>> Harm (38:25):
Why don't we give 11 sips? We should give 11 sips
because this.
>> Brent (38:28):
One goes to 11, so. All right, well, that's all
the time we have for today. I want to thank
everybody for joining me today. Thank you, Brent.
>> Justin (38:37):
Uh, thanks for making me suffer today. You know, I
mean, if you have to, you have to.
>> Brent (38:43):
Thank you, Morgan, Bob.
>> Maury (38:46):
Another amazing day in the basement. Thank you.
>> Brent (38:51):
Thank you, Justin.
>> Bob (38:53):
I'm so happy to drink this amazing bourbon, but
even more happy to drink it with friends that I've
had for more than 10 years. Thank you guys for
taking me on this ride.
>> Brent (39:04):
Are they coming?
>> Maury (39:07):
You have friends?
>> Brent (39:08):
Thank.
>> Justin (39:08):
Gosh.
>> Brent (39:08):
Yeah, I think we're all. Yeah. Yeah. Interesting.
>> Justin (39:11):
Yeah.
>> Announcer (39:14):
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Give it a little tappy, tap, tap, taparoo.
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(39:47):
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(40:10):
another episode and keep on sipping.
This has been a 110 hand production of sips, suds,
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(40:31):
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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