February 13, 2026 • 40 mins
Wine lovers crossover
@Cedarridgeiowa @duncantaylorscotchwhisky @bowmore #whiskey #americansinglemalt #whisky #scotch #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Bob
SIPS – Join us as we dive into the rich world of whiskey with an exciting lineup that includes Cedar Ridge's Quintessential Special Release and an array of Duncan Taylor single malts.Our hosts will share their tasting notes, spirited debates, and ratings for each whiskey on a scale from 1 to 5 SIPS. Whether you're a whiskey enthusiast or just curious about the spirit, this episode promises laughter, camaraderie, and a few surprises along the way. So pour yourself a dram, sit back, and enjoy the ride as we explore the depths of flavor and craftsmanship in these exceptional whiskies!
We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
4:57 Cedar Ridge The QuintEssential Special Release - Wine Club - First Meeting 4 SIPS
11:24 Duncan Taylor The Octave Single Malt Scotch Whisky – 2008 Aultmore 3 SIPS
17:01 Duncan Taylor Single Cask Glenallachie 14 yr Sherry Cask Single Malt Scotch Whisky 3 SIPS
21:26 Duncan Taylor Single Cask Glentauchers 14 yr Sherry Cask Single Malt Scotch Whisky 4 SIPS
25:56 Bowmore 18 Year Single Malt Scotch Whisky 4 SIPS
33:57 Bowmore Masters Selection Third Edition 22 Year Single Malt Scotch Whisky 4 SIPS
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Whiskey, Whisky, Single Malt, Wine Cask Finish, Scotch Tasting, Craft Distillery, Tasting Notes, Whiskey Ratings, American Single Malt, Whiskey Podcast, Spirits, Whiskey Enthusiasts, Whiskey Reviews, Whiskey Appreciation, Whiskey Community
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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 whiskies we're going to be discussing
today. From cedar Ridge, we have the cedar Ridge
quintessential special release wine club. First
meeting, we have Duncan Taylor the octave single
malt scotch whiskey 2008 altmore. We have Duncan
Taylor single class, uh, single cask, Glen Alachi
14 year Sherry cask single malt scotch whiskey.
(00:27):
Duncan Taylor, single class get, uh, Glenn Todgers
14 year Sherry single cast malt whiskey. And from
bemore, we have the Bemore 18 year and the Bemore
Master Selection 3rd edition 22 year Aston Martin
special release single malt scotch whiskey.
>> Justin (00:47):
Say that three times.
>> Brent (00:48):
It comes with. It comes with a car.
>> Justin (00:50):
Yay.
>> Brent (00:51):
Nice.
>> Harm (00:52):
Yeah.
>> 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.
>> Harm (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips,
suds and smokes with your smokin toast. The good
old boys. And now it's sippin time.
>> Justin (01:53):
Foreign.
>> Brent (01:59):
Yes, it's sipping time again. Welcome to this sips
episode where everything good in life is worth
discussing.
>> Harm (02:04):
Except sexy time. We never discuss sexy time.
>> Brent (02:07):
Not with you we don't.
>> Harm (02:08):
I. Look, I.
>> Brent (02:09):
Your wife. Your wife doesn't discuss it with you.
>> Harm (02:12):
All right, whatever. I, I try to bring it up in a
neutral setting.
>> Brent (02:17):
This is not neutral. Yeah, no, we're all guys. We
don't want to hear it.
>> Harm (02:24):
How are your toes up?
>> Brent (02:25):
This is one, uh, hour show which is already in the
toilet at 128. So that's good.
>> Justin (02:31):
Um.
>> Brent (02:34):
So this is made man Bob. Joining me today are made
man Brent.
>> Justin (02:38):
Thank you. There's no, no chance of redemption on
today's show, that's for sure.
>> Brent (02:42):
Nope. And good old boy arm.
>> Harm (02:45):
Thanks for having me, Bob. I will refrain from
discussing the sexy time for the show.
>> Brent (02:51):
And good old boy Justin, it's a.
>> Bob (02:53):
Pleasure to be here. We'll see how it is at the
end of the hour.
>> Brent (02:55):
Yeah. Uh, yeah, odds aren't looking good.
>> Harm (02:59):
Sure.
>> Justin (03:02):
Odds are not good.
>> Brent (03:03):
Well, our sip segments are all about wine,
distilled spirits, tea, coffee, and anything else
you can sip. And here are the whiskeys we're going
to be discussing today. From cedar Ridge, we have
the cedar Ridge quintessential special release
wine club. First meeting, we have Duncan Taylor
the octave single malt scotch whiskey, 2008
(03:23):
altmore, we have Duncan Taylor, single class, uh,
single cask Glen Alkey 14 year Sherry Cask, single
malt scotch whiskey, Duncan Taylor, single class.
Uh, Gwen Todgers 14 year Sherry single cask malt
whiskey. And from Bemore, we have the Bemore 18
year and the Bamore Master Selection 3rd edition
(03:47):
22 year Aston Martin special release single malt
scotch whiskey.
>> Justin (03:53):
Say that three times.
>> Brent (03:54):
It comes with. It comes with a car.
>> Justin (03:56):
Yay.
>> Bob (03:56):
Nice.
>> Brent (03:57):
Yeah, it's a Matchbox one.
>> Harm (04:00):
When you buy the Aston Martin, do you get a bottle
of this whiskey?
>> Brent (04:04):
I didn't, but, you know, that's just me.
>> Justin (04:06):
You got to ask.
>> Harm (04:08):
Yeah, yeah.
>> Brent (04:09):
Well, let's have, uh. We're going to be rating all
these whiskeys on our normal sips, ratings of 1 to
5. We're going to ask Justin to pick one of from
one to five and tell us what it is.
>> Bob (04:20):
Two sips.
>> Harm (04:20):
Aha. Noise. But what else do you have?
>> Brent (04:27):
Sounds like he had a seizure. You all right,
Beavis?
>> Bob (04:30):
I did, but I'm going to power through it.
>> Brent (04:33):
It's okay. Okay, Beavis.
>> Harm (04:35):
Ah, my liver, my liver, my liver, my liver.
>> Brent (04:39):
Yeah, settle down.
>> Justin (04:40):
And speaking of liver, like me every weekend.
>> Harm (04:43):
Yes. Yeah, you know what, Liver, man up. You can
take it.
>> Brent (04:48):
I sold mine in college for beer money, but that
was just me.
>> Harm (04:50):
Yeah.
>> Brent (04:51):
Uh, so let's have Harm tell us about our first
whiskey.
>> Harm (04:53):
Oh, it's me already. Good.
>> Brent (04:55):
It's you, Bob. Yeah, thanks. Thanks for joining
the program.
>> Harm (04:59):
I was in my own little world, as usual. Our first
whiskey is from Cedar Ridge Winery. I'm sorry? The
winery and distillery founded in 2005 by Jeff
Quint in the heart of Iowa corn belt, as the first
licensed distillery in Iowa since Prohibition.
With his son Murphy, uh, as the head distiller and
blender. They released their first batch of
(05:21):
whiskey in 2010, and let me tell you, was awful,
but it's gotten better. Uh, anyway, in 2016, they
won the best American craft whiskey at the New
York World Spirits competition. And I will agree
with that. In twice. By 2016, they were much
better. So Cedar Ridge, the quintessential special
(05:42):
release, which is a wine club first meeting. It's
118.1 proof. It's 100 malted barley. I respect
this at first, you know, because they're in corn
country, they're making malted barley whiskey, and
they're doing it. They're distilling. They're not
buying somebody else's stuff and putting their
name on it. They're doing all their own
distilling. The quintessential special release
(06:03):
series highlights a one of a kind American single
malt marriages created by master blender Murphy
Quint. The wine club first meeting Special release
explores the unique wine finish casks from around
the world. This expression is handcrafted from two
row pale malted barley first aged in Cedar Ridge
ex bourbon barrels and then finished in first fill
(06:24):
Amontillado, uh, Sherry, Tokai and Moscatel casks,
blended with peated M malt and then finished in a
Pinot noir cask.
>> Brent (06:33):
That's a lot of water.
>> Harm (06:36):
Now look, normally when you see this much work, it
means like the first couple experiments didn't
work. So we kept messing with it. And you know
what? There are whiskeys who've done this and they
never made a good product. These guys did not do
that. They did something nice.
>> Justin (06:52):
The.
>> Harm (06:53):
The color is a rich copper. The nose is sweet.
It's heavy with spice candy, licorice. Ah, honey
golden raisin, dried stewed fruit, cherries,
plums. There's a floral note coming out here. I
freaking love this nose. I could smell this all
day long. And I usually don't like anything from
(07:16):
Iowa. I live in Des Moines. For a year, it was the
most racist and hellish place I lived in my life.
Whatever. Um, I was a kid and I still felt it.
>> Bob (07:26):
Thank you, Des Moines listeners.
>> Brent (07:28):
Just, Just so you know, you're a jerk isn't
racist. It's just you're a jerk.
>> Harm (07:34):
Whatever. Let me just tell you this. Uh, I've had
Cedar Ridge whiskeys before, and they've been hit
or miss. This is definitely a hit. The quality
here is outstanding. They've done a single malt
American whiskey finish with all these different
casks. And those wine finishes marry perfectly.
This is sweet and spicy and rich, and the finish
(07:56):
is really long. Uh, Brant, what do you think?
>> Justin (08:00):
Well, this is different. And I mean, the forecast.
Uh, you know what they did in the 100? Malted
barley on the nose. I got a lot of dark fruits,
figs, um, on the palate. It's very. It's like
syrupy. It's like a syrupy kind of sweet for you.
>> Harm (08:18):
I understand.
>> Justin (08:19):
I mean, it's. I mean, it's not really. I don't
know that it's too sweet, you know, but you get
the plums, the raisins. Yeah, I put the water. The
water helped bring out some of these, you know,
the other notes, you know, the oak and the maple.
I didn't put any water and stuff in the spices. I
mean, it's. It's just. I. I just don't like that.
Like, it's like a stickiness to your, you know, on
(08:40):
your. On your palate, which is unusual. For me,
but I guess it's. It's all those different cask
finishes that did it for me.
>> Harm (08:47):
I'm a guy who likes the wine finished single malt.
>> Justin (08:50):
Yeah, this was a wine finished over wine. Finished
over wine. Finished over wine much?
>> Harm (08:54):
I think they hit the right balance. Bob, what
about you? What do you think?
>> Brent (08:58):
I'm just getting that. He doesn't like sticky.
That's what she said.
>> Harm (09:03):
Like sticky. He just likes to know where he likes.
>> Brent (09:05):
Yeah, he just doesn't like it in the room with all
of us around. So, um, this is, uh, this is a
different quintessential. I've had at least one, I
think two previous releases of quintessential, and
they've all been very good. Um, this one, I really
like this.
>> Harm (09:21):
I just added water and I think got better. Yeah,
great.
>> Brent (09:24):
Yeah, it's better with water. It really is. It
evens out even more. It's, uh. When you look at
it, you say, I'm with harm. When you look at it
and you see it goes from cast to cast to cast to
cast. That.
>> Harm (09:34):
That screwed something up. Yeah.
>> Brent (09:36):
Maybe that first one didn't work or something, but
they knew what they were doing with this one. This
one came out fantastic on the nose. There's malt
raisins.
>> Justin (09:45):
It's just dark. It's too much for me, though. It's
just for me, it's too much.
>> Brent (09:49):
The figs and the plums are all in there.
>> Harm (09:51):
Brent, you're a simple man. You can't handle the
complexity.
>> Justin (09:54):
It's okay.
>> Harm (09:55):
Give me a complex.
>> Brent (09:56):
Dark and sweet, and boom. I mean, this one's
fantastic. I really like this. What do you think,
Justin?
>> Bob (10:03):
I got stewed fruit, barley, wheat checks, cream of
wheat, vanilla. After my buzz hit from the first
show. Bavarian beer, pretzel on the palate. It was
a nice wood platter, red pepper, and I got the
pinot on the finish.
>> Harm (10:22):
A, uh, wood platter? You mean a charcuterie board?
>> Bob (10:24):
No, like a wood platter set on fire.
>> Harm (10:26):
You say you actually chewed on some wood?
>> Bob (10:29):
Yeah.
>> Harm (10:29):
You're a weird man.
>> Bob (10:31):
Well, between the glue on wood, he.
>> Brent (10:34):
Used to eat the paint chips off the wall when he
was a kid, too. So.
>> Bob (10:36):
Yeah, if, ah, your parents don't feed you, you get
creative, man.
>> Harm (10:40):
Yeah, well, yeah, Lead poisoning is a, uh, bug,
not a feature. My friend.
>> Brent (10:44):
His mom used to egg steak with him, so. Yeah,
it's. He had a rough childhood. We'll be.
>> Justin (10:59):
Hey.
>> Brent (11:00):
And we're back, and we just finished talking about
the Cedar Ridge quintessential Special release. So
anybody else have anything else to add or am I
giving us a score?
>> Justin (11:08):
Give it a score, baby.
>> Bob (11:10):
Score it.
>> Brent (11:10):
We're going to be giving this one a, uh. Well
deserved, well deserved. Four sips.
>> Harm (11:15):
That's classified.
>> Brent (11:16):
If you see any of the quintessential out there,
grab it. They're. They're killing it.
>> Harm (11:20):
Great jobs coming to Ford. I'm buying it. This is
great.
>> Brent (11:23):
All right, so let's have Justin tell us about our
next whiskey.
>> Bob (11:26):
Duncan Taylor Co. Was founded in Glasgow 1938 as a
cask broker and trading company in the 1960s. Abe
Rosenberg, my misspeller, a New Yorker who made
his fortune importing JB Scotch to America just
after World War II, bought the Scottish owned
(11:46):
Duncan Taylor Co. And began storing casts that he
purchased from Premium Distilleries in 2002.
Merchant Whiskey Merchant, Uwan Shond Ewan. Yeah,
Ewan Sean.
>> Harm (12:01):
That's a different spelling of you.
>> Bob (12:02):
He's goyim. Returned Duncan Taylor Co. To Scottish
hands when he acquired the company and its prized
collection of single malts, single grains and age
blended whiskeys in 2024. Upon Ewan's retirement,
Sean Smith became the new director of Duncan
Taylor Scotch Whiskey and will continue as the
(12:24):
mantle as a family owned business.
>> Harm (12:27):
The glam took over Abe Rosenberg's empire.
>> Bob (12:29):
Yeah, it happens. World War II too.
>> Harm (12:32):
Yeah.
>> Bob (12:33):
Duncan Taylor. The Octave single malt Scotch
whiskey 2008 Baltimore. 52.4% alcohol by volume or
104.8 proof. 13 years in oak casks and 9 months in
octave. During his time as a Cooper in the 1970s,
(12:58):
chairman Yuen Shan became familiar with the
process of having new Coopers create Octave casks
as a part of their training to learn how to make
larger barrels. These octaves were just part of
the learning process but never used for whiskey
maturation until Ewan decided to experiment with
(13:19):
them. So the color of this is, uh.
>> Harm (13:24):
The copper script here says octave cast, but
octave casts are only 14 gallons.
>> Bob (13:30):
Thank you for your input.
>> Harm (13:32):
It's a smaller cask. I'm just saying. The
producer, Bob. Sorry, did I mean say Bob, mess
that up. It's a smaller cask.
>> Bob (13:40):
It's 14 gallon cask, so the color is light. On the
nose I got malt lemon peel and durian on the
palette.
>> Harm (13:47):
Lemon? Yeah, on the nose.
>> Bob (13:50):
On the palette I got Strange man lemon and wheat.
And the finish was, um, orange rind. What did you
think, Brett?
>> Justin (14:00):
Okay. On the nose I got a little bit of ginger,
cinnamon. I got some honey, some chocolate, some
Oak on the palate. I got raisins, plums, toffee,
some, uh, nutty oak. Um, I just.
>> Harm (14:15):
Are we on the same whiskey?
>> Justin (14:16):
Yeah, it just didn't, um, it just didn't blend
well for me. I mean, I'm not a scotch guy. People
know that. And this one was not. Not for me. I
mean, I'm not.
>> Bob (14:28):
You like good scotch?
>> Brent (14:29):
Yeah.
>> Justin (14:29):
This is. Well, you know, and that's not saying
this isn't good scotch, but it's not.
>> Harm (14:33):
It'S not well integrated. I think that's the
probably what you said, right? It's. It did not
blend well. You got great tasting notes. I mean,
like, for me, I was butterscotch, right? I got, I
got the baking spices, got the spice, like the
cinnamon, but I don't get durian. And you got plum
and raisin and, uh, they're barely there for me.
(14:53):
But they're not integrated well.
>> Justin (14:55):
Yeah, it's, it's quite Mary. Right. They're not.
>> Harm (14:58):
Right.
>> Justin (14:58):
They're not blended well together. They haven't,
like, haven't. And even I added water and it still
didn't really help it for me. It's not, it's not
my drink. That's all.
>> Harm (15:07):
Yeah, I mean, Altmore is not a famous distillery.
It's kind of a blending whiskey. Normally, uh,
I've had Altmores from private distillers or
private, uh, ballers like this that will do. Pick
exceptional casks. This one needs time. This
needed at least four or five more years in barrel.
I just, I don't think this integrated well. Bob,
(15:30):
what do you think? What, what do you. Are you
agreeing with us? What's going on here?
>> Brent (15:34):
Well, on the nose I get brown sugar, malt,
cinnamon, pepper, spice. On the palate, there's
definitely raisins and baking spice in there, but
it is, it is definitely a little bit out of
balance.
>> Harm (15:47):
Jangly. Yeah. So I like to just. Jangly. It does.
It's.
>> Brent (15:50):
It's not, it hasn't, it hasn't come together yet.
>> Harm (15:53):
You know what this is? This is a, uh, 14 year old
boy who had a growth spurt. He doesn't know how to
walk. This is a jangly un put together, ungainly
little kid. It's not quite ready.
>> Brent (16:10):
Yeah. This one, this one definitely. I mean, it's
not bad by any stretch of the imagination, but
it's just not, it's not quite there. I think they
needed to give this one a little bit more time.
Now, whether it needed more time in the full size
cast or the Octave cast. That I don't know. But,
um, you know, when you put.
>> Harm (16:27):
Things in an octave, it's a 50 liter barrel, 14
gallons. You're trying to. You're trying to make
the maturation happen quickly. Like I said, the
growth spurt. Too young.
>> Brent (16:36):
That. You're also trying to get more extraction
from the woods.
>> Harm (16:40):
It didn't work.
>> Brent (16:40):
Yeah, it, uh, it's an experiment. Yeah. I don't
know. More time in one or both of the casts I
think would have benefited.
>> Harm (16:47):
Let it mature, you know, bigger barrel, longer
time.
>> Brent (16:50):
Yeah. But we're going to give the Duncan, uh,
Taylor Octave single malt scotch whiskey 2008
more. Three sips.
>> Harm (16:58):
Interesting.
>> Brent (17:01):
So that takes us to our next whiskey. We're going
to have, uh, we're going to have Brent. Uh, tell
us about that one.
>> Justin (17:06):
Thanks, Bob. So this one is the Duncan Taylor
single. Single cast Glen Ulchi 14 Alaky. Yeah,
that one too. 14 year Sherry cast single malt
Scotch whiskey, 54.2% ABV or 108.4 proof. Uh, the
color on this one is that strawberry, that straw
color. Um, on the nose, very, very promising nose
(17:28):
on this. I actually really like this nose. There's
flowers, you got vanilla, you got honey, you got
honey, you got, uh. It just got a little. A little
bait, a little morning baking in there. It's. The
nose is really nice. And then I come to my palette
and everything is broke loose. I get the, uh, I
got. It seems like these are all going to blend
(17:50):
together, but it just seemed like this happened on
the last one too. I got some nice, you know, some
nuttiness to it. That honey, that vanilla. It's
got some baking spices. Um, again, like a little
bit of a. Like it's almost like a stale biscuit.
And nothing just came together for me. The. I
didn't like the mouthfeel of it.
>> Harm (18:09):
Mature.
>> Justin (18:10):
Yeah. I just. None of it came together for me. And
it sounds like all those things sound like, wow,
that sounds like it's going to taste delicious.
But you had all those notes. But they didn't. They
just didn't blend for me.
>> Harm (18:22):
Yep, it's. It's high school. Clicks again. This is
like the geeks, the jocks and the, the preppy kids
and the cheerleaders, and they're not getting
together and having fun at the dance. They're in
their little separate cliques. This is.
Individually they make sense, but together they're
not integrating. This, this. I got a butyric acid
(18:45):
note was. If you know, the note of butyric acid
it's kind of the note of um, vomit. It's a little
bit too buttery. It doesn't integrate well. I was,
I wanted this to be good.
>> Justin (19:01):
Well, the nose, the nose actually promised it to
be.
>> Harm (19:03):
No, no. If you're far away, the nose, if you get
close in, it's butyric acid. Far away.
>> Justin (19:09):
A little bit of water in that nose.
>> Harm (19:10):
I get the vanilla, I get the custard. I really
like the cookies. Far away. Get close in, it's
butyric acid. It doesn't work. Justin, what do you
think?
>> Bob (19:20):
So I got dulce de leche cheesecake on the nose and
then I got spicy bacon on the palate. And the
finish was not memorable.
>> Justin (19:33):
But you had that, that, that nose. You just
mentioned that those, that uh.
>> Harm (19:37):
Say de leche cheesecake.
>> Justin (19:38):
Yeah. I mean that's a nice smelling.
>> Harm (19:40):
You think that's nice, but it doesn't work here.
Yeah.
>> Brent (19:45):
We'll be back. Hey. And we're back and just
finishing up talking about the Duncan Taylor
Gleneliki 14 year old, uh, sherry cask. I think
this one, I think they had a funky sherry cask. I
think that's where this one went off a bit. But
yeah, on the nose. Um, once I, once I added water,
(20:08):
the nose cleared up for me.
>> Justin (20:10):
I thought the nose was, I mean I actually enjoyed
the nose.
>> Harm (20:13):
I did not add water.
>> Brent (20:14):
You gotta add water and add a decent bit. Don't
put one drop.
>> Justin (20:19):
It'll add a decent bit.
>> Harm (20:20):
Trust me, I never put one drop. It's 10 to 20
parts whiskey to one part water.
>> Brent (20:24):
It definitely cleared up. I mean I get the vanilla
custard, um, it's floral. I get the honey on it.
>> Harm (20:32):
I, I can see where you're coming from. I still
don't like it.
>> Brent (20:35):
That's all there. And then on the palate I'm
getting the pepper, I'm getting the honey, I'm
getting the almonds and I'm getting walnuts. But
again, I gotta agree, it, it's. They're just not,
they're not playing well together.
>> Harm (20:47):
I grew up in the 80s. Gag me with a spoon was a
phrase. Gag me with a spoon, dude.
>> Brent (20:56):
Been trying to. Yeah, it, it, it's just not.
Again, I think this one, I think this one had a
funky sherry cask. I think that's where it went.
Where it went off. But um, we're going to be
giving the uh, the Duncan Taylor single, uh, quad
(21:19):
single, uh, cask and Alagy 14 year Sherry cask.
Three sips.
>> Harm (21:23):
That's too high.
>> Brent (21:26):
So that takes us to. I didn't touch it. That's
weird. You're.
>> Harm (21:31):
You need to reprogram that, reboot that system.
>> Brent (21:34):
So this takes us to our last one from Duncan
Taylor. This is a Duncan Taylor single class,
single cast. Glenn Todd, 14 year old Sherry cast.
Single malt Scotch whiskey. 53.8% ABV, 107.6
proof. The color is nice, sort of dark, bronzish,
copper. It's got a nice party. It's got a nice
(21:56):
little glow around the rim on the nose. Apples,
pears, brown sugar, cinnamon. And on the palate,
it's got a nice mouth feel to it. Got a really
good coat, uh, spicy oak on the finish. There's
(22:20):
some cherries in there. This one's lovely. This
one works. This one works.
>> Justin (22:27):
Uh, yeah, yeah. When you're like this one in the
nose, it reminds me like you're in the kitchen
baking an apple pie. And that's just exactly what
the nose brings out to me. And actually on the
palate, it follows through a lot with that, you
know, and stuff. And you get some extra, you get a
little bit extra, you get some oakiness in there.
You get, you know, a little cherry note to it and
some stuff. It just really follows through from
(22:49):
the nose to the pallet and it blends well
together, you know, so one was a miss and this
one's a hit. So it's.
>> Brent (22:57):
This one's delicious. Yeah, I'm, I'm digging.
>> Harm (22:59):
Absolutely correct. Gentlemen, this, as much as I
dislike that first one, for all the jangly,
unintegrated, weird notes, this one is harmonious.
This is a symphony in a glass. This, this is
phenomenal quality. There's so much variation
between one of these Dunkin tails to the next. You
(23:21):
gotta look at the distillery, you gotta look at
the cask. So I mean, I usually love Glen Alakey. I
think Glen Alkey is great. They picked the wrong
one. Glen Tauker's is a weird distillery that's
usually used for blending for most people. This
stuff is amazing. Whole what you said, Brent Apple
(23:42):
baking an apple pie.
>> Justin (23:43):
That's right. That's what it reminds me of. Like
the whole nose thing, it's like you just feel like
you're, you know, that you're in that kitchen
baking this apple pie. You get all those spices,
the cinnamon, the baking spice, the apples as
they're cooking and, and you know, it's just like,
that's what it is.
>> Harm (23:58):
And dark cherries, it's apple pie and dark cherry.
And there's a coffee note, uh, Justin, what do you
think about this?
>> Bob (24:08):
So it's 1997. I'm in my Ford Escort. I got the hot
lava, McDonald's apple pie.
>> Harm (24:16):
I've already judged you because you said you're on
a Ford Escort.
>> Bob (24:19):
It happened.
>> Justin (24:19):
It could have been in a Pacer.
>> Brent (24:21):
Yeah.
>> Bob (24:21):
You get those. Those cinnamon sticks.
>> Harm (24:25):
You had a chance of dying an expired explosion.
>> Brent (24:27):
No.
>> Bob (24:28):
And you fresh grind the cinnamon sticks onto the
apple pie. That's the nose.
>> Harm (24:33):
Okay.
>> Bob (24:34):
The palette, it's just sick. The palette.
>> Harm (24:39):
This is gorgeous. This is Cuban coffee apple pie
and cinnamon oak.
>> Bob (24:45):
It's cafe con leche.
>> Brent (24:47):
Yes.
>> Harm (24:47):
Apple compote in a Ford Escort.
>> Bob (24:52):
Now, I've left the Ford Escort of the pallet, but
on the nose. It was the Ford Escort.
>> Harm (24:57):
I, uh, I prefer the show. Was it a Chevy Pacer?
What was. Who made Dodge finish? I'd prefer.
>> Bob (25:04):
But that's what I had in 97.
>> Brent (25:07):
And they didn't blow up. You're thinking of Pinto.
>> Harm (25:09):
Oh, the. I thought the Pacers blew up.
>> Bob (25:12):
No, no, I got rid of that car because it hurt my
lower back.
>> Harm (25:16):
But, um, the 80s were a dangerous times. All you
strangers, fans, lots of bad decisions. Yeah. Oh,
yeah.
>> Brent (25:23):
I made plenty of bad decisions back then.
>> Harm (25:26):
But this one is a good decision. Bob, what do you
think?
>> Brent (25:29):
Well, I'm the one that started, so.
>> Harm (25:32):
Rating, Bob. I was asking. Rating.
>> Brent (25:34):
So we're gonna be, uh. Let's take a look here. The
Duncan Taylor single cast. Glenn Todgers 14 year
Sherry cast single malt scotch whiskey. Boy,
that's a lot. We're gonna get four sips, easy.
>> Harm (25:47):
It's just. It's just a beautiful expression. All
right.
>> Brent (25:50):
You think you can get through reading this one,
Harm?
>> Harm (25:52):
I read mine better than yours.
>> Brent (25:55):
I doubt. Uh, well, read us about the next whiskey.
>> Harm (25:58):
Okay. Thanks, Bob. The Bemore claims a history of
illicit distilling dating back as far as 1779. The
first league of productions began in 1816 when
John Simpson applied for a license in 1815. The
distillery was purchased in 1837 by William and
Jazz Mutter Haas. What is that? J.S. j period.
>> Bob (26:21):
It's a lot of words to mess you up.
>> Justin (26:22):
Keep going, German guy.
>> Harm (26:25):
Three letters from Glasgow whiskey blenders. In
1841, a cask of Bamore was purchased by the
Windsor Caskal Castle.
>> Brent (26:33):
Castle.
>> Justin (26:34):
I screwed up.
>> Harm (26:36):
Windsor Castle. And the distillery? Uh, my.
>> Bob (26:42):
See the doctor by your Caskals. Go ahead.
>> Harm (26:45):
Um.
>> Justin (26:46):
I knew he couldn't do it.
>> Harm (26:50):
The distillery.
>> Brent (26:52):
The guy that was down the street from. From Weave
it to Beaver. Eddie Castle.
>> Bob (26:56):
Is that Scottish for cankles yeah, that's what I
thought.
>> Harm (26:59):
The distillery went through several owners until
it was bought by whiskey broker Stanley P.
Morrison in 1963. During this his ownership, the
district modernized m, including the installation
of a heat recovery system, allowing distilleries
to save on fuel and allowing the excess hot water
(27:20):
to be used, uh, to heat the village's swimming
pool. Sweet. I bet it was segregated. Sorry. Wow.
Okay.
>> Justin (27:29):
Caleb.
>> Announcer (27:30):
Yeah.
>> Brent (27:31):
People on one side, sheep on the other.
>> Harm (27:33):
That's right. I know. Uh, the white people and the
sheep.
>> Bob (27:37):
It's Iowa.
>> Brent (27:40):
You can hold somebody up from Iowa and see their,
you know, see their eyes. Ah, yeah.
>> Harm (27:45):
Sorry, I've been drinking. So, uh, later, Japanese
distiller Suntory bought the distillery in 1994
and saved them from an ignominious bankruptcy and
just, just brought this distillery. This, this is
a story. Distillery that had a great reputation
that destroyed itself. And Centauri bought it and
(28:08):
recovered it. The, the Japanese did a great thing
and brought this distillery back. And it's
phenomenal.
>> Bob (28:14):
So the sheep could swim in peace.
>> Harm (28:15):
The sheep could see us. So this is a, this is a
dark whiskey. Not as dark as my heart. Maybe as
dark as Justin's. Maybe. Uh, the nose is smoke.
Bonfire violets. This is an earthiness. There's a
floral note. There's caramel there, there's
custard, there's vanilla. It's just absolutely
(28:38):
gorgeous on the nose and the palette rich and
mouth coating. I didn't put any water in it. Uh,
the flowers, the flowers come out. The violets,
it's only 86 proof. I cannot believe this is only
86 proof. I wish they bottled this higher, but
this tastes amazing. The palate is rich and
(29:03):
comforting. It's just. This is what you think of
as great scotch and the, and the finish is long.
Brent, you hate scotch. What do you think?
>> Justin (29:14):
Yeah. You're drinking something different than me.
>> Bob (29:17):
It's not the Scotch Brett loves to drink.
>> Justin (29:19):
Right? I mean, when you say, oh, you can smell the
smoke. Oh, yeah, you can smell the smoke from 50
yards down and it's blowing, uh, in your face.
>> Harm (29:29):
It's just gentle to me.
>> Brent (29:30):
Yeah.
>> Justin (29:30):
There's a pintle. It's a Pinto burning. This is
gentle.
>> Brent (29:33):
You know, his mom. So he doesn't understand
gentle.
>> Harm (29:36):
No. Hey.
>> Brent (29:41):
And we're back and we are discussing the 18 year
old Bemore single malt. And our resident Scotch
expert, Brent was giving us his deep thoughts.
>> Justin (29:53):
Yes. Okay, let's go back. I'm going to go on the
nose. So on this nose, we definitely got Smoke. We
definitely got this smoke. And it was a little
overpowering. Yeah, no, no. I actually got some
other notes besides that. I got some, uh. I got
some figs, and I got some dates in there. Um, and
then on the palate.
>> Harm (30:09):
You haven't had a date since the 80s.
>> Justin (30:11):
I know that. The, uh. Then on the palate, it's
really smooth and silky on the palate. It's really
feels nice in your mouth. And it does. If you get
that. You get some, like, orange jam, some
chocolate wishy side. Some chocolate, some sherry
and stuff. And then you get that medicinal smoky.
(30:33):
That just ruins the entire thing for me. It's
just. It just. It's just like. It's like, okay, I
got all these great notes, and now it's over. Now
it's, uh. It's ruined by this.
>> Harm (30:42):
I'm not allowed to curse on the radio show, but
let me know. Let everyone know I'm cursing you
right now. This is not medicinal. This is not
Isla. This is.
>> Justin (30:50):
No, it's iodine.
>> Harm (30:52):
This is not. Yeah, this is not hospital. It's not
Band Aids. This is. This is a little bit of phenol
here. It's good.
>> Justin (30:59):
You're drinking the wrong.
>> Bob (31:00):
To be fair, Harmony, it's been in the hospital
more recently than you.
>> Harm (31:03):
Yeah, I had a gallbladder thing. Man. Come on.
>> Bob (31:06):
I know, I know. I'm just saying, he knows. I try
to forget, but he knows you.
>> Justin (31:14):
And you have to add some water and it. And it. And
it helps it some, but not enough.
>> Harm (31:18):
Me, even without water, is fantastic. Justin, what
do you think?
>> Bob (31:22):
Uh, well, I think this is like a Band Aid and
wheat checks and some corn.
>> Harm (31:36):
You know, bandaids used to smell worse when we
were kids. That smells bad now.
>> Bob (31:40):
Yeah, you're right.
>> Brent (31:40):
Well, it's because your mom never changed them.
She just gave you that one and you had it all.
>> Bob (31:47):
Isopropyl alcohol pouring back.
>> Brent (31:49):
Tein on the same one.
>> Harm (31:50):
Mercur Chrome.
>> Bob (31:51):
Yeah, right.
>> Brent (31:53):
She would cut him and just put the Mercur chrome
on him, watch him scream.
>> Bob (31:56):
Yeah, yeah, it's. It's all right if you've got
hair on your chest, which, fortunately, I do.
>> Harm (32:02):
Bob, uh, do you have hair in your chest?
>> Brent (32:04):
What do you think, Paris? You know, this is. This
is some of the finest juice you'll ever get out of
Islay. This is absolutely delicious on the nose.
>> Harm (32:14):
I said it wasn't Islay because I was messed up,
but, you know, whatever. Yeah, it's Islay, but
it's not Laphroaig.
>> Brent (32:20):
No, it's not Laphroaig.
>> Harm (32:22):
It's not. It's not. It's not hospital.
>> Brent (32:24):
But more is different. So I mean it literally.
There are waves right now slapping up against the
wall of the barrel house. This thing is roasted
seaweed and sea spray on the nose.
>> Bob (32:36):
That's what she said.
>> Brent (32:37):
Beautiful smoky Petey.
>> Harm (32:39):
Oh, God. Slapping up against. I'm sorry, that
phrase.
>> Brent (32:49):
There's dark toffee in there. Caramel. This is a
walnuts.
>> Harm (32:55):
Um, family friendly show.
>> Brent (32:57):
And some really nice. Just. Just that layer of
smoke and seaweed. It's. It's bemore 18. What more
do you need to say? It's.
>> Harm (33:07):
It's fantastic, fantastic whiskey. It's great
balance. It's instant finish. I love this. I know.
Brent is a bourbon guy.
>> Justin (33:16):
No, I mean, I can appreciate. I can appreciate a
lot of. I can appreciate. This is a geeky. I'm
going to tell you right now, this is a geek
whiskey because a normal, average person doesn't
want that. Medicinal America from. America from.
Right, right. I mean, unless you're eating haggis
for lunch and you need to get that taste out of
your mouth and you wouldn't drink this.
>> Brent (33:38):
Well, we're gonna give the boom. And he lived it
in spite of you.
>> Harm (33:42):
All right, all right.
>> Brent (33:43):
Just say the right thing.
>> Harm (33:45):
Say the thing I want you to say.
>> Brent (33:46):
We're gonna give the Bermore 18 a well deserved
four sips. Be five. If we didn't have so many
heathens.
>> Harm (33:53):
At the table, Brant would give it a two. And he
screwed up the scout score.
>> Brent (33:56):
So this takes us to our last one. This is the
Bemore Master Selection 3rd Edition 22 year old
single malt Scotch whiskey. It's a 51 ABV or 102
proof. This is the Aston Martin special edition.
>> Harm (34:10):
Oh, my God. Thank you, sir.
>> Brent (34:13):
It was created in partnership with Aston Martin to
honor the artistry and creative processes of both
Bemore in the creation of its whiskeys and Aston
Martin in its engineering and design. One of the
final projects of master blender Rob, um Welch
before his retirement. It's got a beautiful
reddish, very reddish copper to it.
>> Harm (34:31):
It's deep, rich and dark.
>> Brent (34:33):
Oh, the nose. Just a wisp of smoke.
>> Harm (34:38):
It's more than a wisp.
>> Justin (34:40):
No, no, no.
>> Harm (34:40):
This is.
>> Justin (34:41):
Has a really light. A really light nose.
>> Harm (34:43):
More than a wisp.
>> Justin (34:44):
No, no, it's a wisp. It's a light wisp.
>> Brent (34:46):
It is just, uh, sticky. Just beautiful toffee. Oh,
and on the palette. Hold on. Absolutely delicious.
The smoke is there, but it's not overpowering. It
just sort of wraps around your mouth and around
your head. The toffee is there.
>> Harm (35:07):
Wraps around your soul, my friend.
>> Brent (35:09):
There's. There's dark roast coffee. There's dark
chocolate. Oh, some. Some treacle, some. Some dark
corn syrup. This is absolutely delicious. This is
fantastic. What'd you think, Brett?
>> Justin (35:26):
Okay, so the nose on this one, uh, I like a lot, a
lot better. I got a tropical fruit. Fruit,
mangoes, peaches, toffee. Just that. I mean, just
when you say a wisp of smoke, it really is just a
wisp of smoke.
>> Harm (35:38):
And I wish.
>> Justin (35:40):
Okay, well, that's okay.
>> Announcer (35:41):
You.
>> Justin (35:41):
You must have mixed the two. So on the palate, I
got like, uh, like those. You know, you get. If
you have Christmas roasted chestnuts. I got some
of those on there. Um, mangoes, a little bit of
eucalyptus.
>> Brent (35:53):
Yeah, there definitely roasted nuts in there.
Yeah, I'm getting walnuts and. Yeah, it's
delicious.
>> Justin (35:58):
And, uh, you get oak. But. And the smoke on this
one, much, much lighter. Much lighter. But I did
get a little bit of that medicinal note to it. You
know, that was. You know, it's there.
>> Brent (36:10):
It wouldn't be an Iowa if it did.
>> Justin (36:11):
It's.
>> Harm (36:12):
Yeah, exactly as he said it's.
>> Justin (36:13):
Right. I mean, so you got that. But this one is a.
Much improved over the last one as far as, like,
the smoke and it affecting it and it making it a
garage geek whiskey and stuff. This one is a lot
more tolerable. A lot, you know, and, uh. Yeah,
Justin.
>> Bob (36:28):
French roast, vanilla.
>> Harm (36:30):
A lot of Pete.
>> Bob (36:31):
For me, the palate predominated. Tire rubber on
the finish. Cigar, ash and rubber, but pretty
good. Despite all that.
>> Harm (36:46):
Because of all that, uh, my friend.
>> Justin (36:48):
Okay.
>> Harm (36:48):
Because of all that French roast, like he said.
Thank you, guys. I appreciate it. This is a great
whiskey. And, uh, you know what this remind me of?
You know, when I say Joseph Conrad, what do you
think of.
>> Brent (37:07):
Ripped off by Francis Ford Coppola for.
>> Harm (37:09):
His movie, most famous novel, Heart of Darkness.
Uh, this is it, my friend. This is the heart of
darkness. In a glass, he got those. Those notes to
the.
>> Bob (37:19):
So babbling Brando.
>> Harm (37:22):
There you go.
>> Justin (37:24):
Yeah, the tropical fruit on the nose. I mean, this
is a nice nose.
>> Brent (37:28):
Yeah.
>> Justin (37:28):
And it doesn't.
>> Harm (37:29):
The fruit, the dark coffee notes. This is
absolutely gorgeous. You know, there's nothing
wrong with this whiskey. I want this to go on and
on. The finish on this whiskey is quite long. I
want it to be longer.
>> Brent (37:45):
That's what she said.
>> Justin (37:47):
This one.
>> Harm (37:48):
This one, she doesn't want to be thicker.
>> Justin (37:49):
This One good, last one bad. That's how it is.
Just how it is.
>> Harm (37:54):
Yeah. Bob, do you want to give this one a rating
or no? We're gonna give it a rating.
>> Brent (37:58):
Oh, I want to give it a much better rating than
the table will let me give the rating for. But
we're gonna give the be more Master Selection 3rd
Edition 22 year old single malt scotch movie
whiskey, Aston Martin. A edition for sips.
>> Harm (38:11):
That, uh, is a travesty.
>> Brent (38:13):
Yes, I know.
>> Justin (38:14):
It's not. No, it's not.
>> Brent (38:15):
Well, that's all the time we have for today, so I
want to thank everybody for joining us today.
Thank you, Brent.
>> Justin (38:21):
Hey, I survived.
>> Brent (38:23):
It's a miracle. Yeah. Thank you, Harm.
>> Harm (38:27):
You know what, Bob, I would normally thank you,
but the philistines at this table have destroyed
my ratings by giving them. They're screwing up the
averages. I hate you all. I hate you all.
>> Brent (38:41):
And thank you, Justin.
>> Bob (38:42):
Looking forward to going to Skyland with you, Bob,
to enjoy, uh, this stuff in person.
>> Brent (38:47):
Absolutely. Well, for Sip, Suds and Smokes, this
is made man. Bob, thank you for joining us.
Remember, life is too short to drink bad whiskey.
>> Announcer (38:56):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap the 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 sipsuds and smokes dot com.
Our tasting notes flow out on Twitter and
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(39:30):
our Facebook page is always buzzing with lots of
news. You'll also be able to interact with.
>> Justin (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.
(40:04):
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.
On the next episode of sips, suds and smokes.
>> Brent (00:04):
Here are the whiskies we're going to be discussing
today. From cedar Ridge, we have the cedar Ridge
quintessential special release wine club. First
meeting, we have Duncan Taylor the octave single
malt scotch whiskey 2008 altmore. We have Duncan
Taylor single class, uh, single cask, Glen Alachi
14 year Sherry cask single malt scotch whiskey.
(00:27):
Duncan Taylor, single class get, uh, Glenn Todgers
14 year Sherry single cast malt whiskey. And from
bemore, we have the Bemore 18 year and the Bemore
Master Selection 3rd edition 22 year Aston Martin
special release single malt scotch whiskey.
>> Justin (00:47):
Say that three times.
>> Brent (00:48):
It comes with. It comes with a car.
>> Justin (00:50):
Yay.
>> Brent (00:51):
Nice.
>> Harm (00:52):
Yeah.
>> 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.
>> Harm (01:21):
Why?
>> Announcer (01:22):
Because that's where the good stuff is. It sips,
suds and smokes with your smokin toast. The good
old boys. And now it's sippin time.
>> Justin (01:53):
Foreign.
>> Brent (01:59):
Yes, it's sipping time again. Welcome to this sips
episode where everything good in life is worth
discussing.
>> Harm (02:04):
Except sexy time. We never discuss sexy time.
>> Brent (02:07):
Not with you we don't.
>> Harm (02:08):
I. Look, I.
>> Brent (02:09):
Your wife. Your wife doesn't discuss it with you.
>> Harm (02:12):
All right, whatever. I, I try to bring it up in a
neutral setting.
>> Brent (02:17):
This is not neutral. Yeah, no, we're all guys. We
don't want to hear it.
>> Harm (02:24):
How are your toes up?
>> Brent (02:25):
This is one, uh, hour show which is already in the
toilet at 128. So that's good.
>> Justin (02:31):
Um.
>> Brent (02:34):
So this is made man Bob. Joining me today are made
man Brent.
>> Justin (02:38):
Thank you. There's no, no chance of redemption on
today's show, that's for sure.
>> Brent (02:42):
Nope. And good old boy arm.
>> Harm (02:45):
Thanks for having me, Bob. I will refrain from
discussing the sexy time for the show.
>> Brent (02:51):
And good old boy Justin, it's a.
>> Bob (02:53):
Pleasure to be here. We'll see how it is at the
end of the hour.
>> Brent (02:55):
Yeah. Uh, yeah, odds aren't looking good.
>> Harm (02:59):
Sure.
>> Justin (03:02):
Odds are not good.
>> Brent (03:03):
Well, our sip segments are all about wine,
distilled spirits, tea, coffee, and anything else
you can sip. And here are the whiskeys we're going
to be discussing today. From cedar Ridge, we have
the cedar Ridge quintessential special release
wine club. First meeting, we have Duncan Taylor
the octave single malt scotch whiskey, 2008
(03:23):
altmore, we have Duncan Taylor, single class, uh,
single cask Glen Alkey 14 year Sherry Cask, single
malt scotch whiskey, Duncan Taylor, single class.
Uh, Gwen Todgers 14 year Sherry single cask malt
whiskey. And from Bemore, we have the Bemore 18
year and the Bamore Master Selection 3rd edition
(03:47):
22 year Aston Martin special release single malt
scotch whiskey.
>> Justin (03:53):
Say that three times.
>> Brent (03:54):
It comes with. It comes with a car.
>> Justin (03:56):
Yay.
>> Bob (03:56):
Nice.
>> Brent (03:57):
Yeah, it's a Matchbox one.
>> Harm (04:00):
When you buy the Aston Martin, do you get a bottle
of this whiskey?
>> Brent (04:04):
I didn't, but, you know, that's just me.
>> Justin (04:06):
You got to ask.
>> Harm (04:08):
Yeah, yeah.
>> Brent (04:09):
Well, let's have, uh. We're going to be rating all
these whiskeys on our normal sips, ratings of 1 to
5. We're going to ask Justin to pick one of from
one to five and tell us what it is.
>> Bob (04:20):
Two sips.
>> Harm (04:20):
Aha. Noise. But what else do you have?
>> Brent (04:27):
Sounds like he had a seizure. You all right,
Beavis?
>> Bob (04:30):
I did, but I'm going to power through it.
>> Brent (04:33):
It's okay. Okay, Beavis.
>> Harm (04:35):
Ah, my liver, my liver, my liver, my liver.
>> Brent (04:39):
Yeah, settle down.
>> Justin (04:40):
And speaking of liver, like me every weekend.
>> Harm (04:43):
Yes. Yeah, you know what, Liver, man up. You can
take it.
>> Brent (04:48):
I sold mine in college for beer money, but that
was just me.
>> Harm (04:50):
Yeah.
>> Brent (04:51):
Uh, so let's have Harm tell us about our first
whiskey.
>> Harm (04:53):
Oh, it's me already. Good.
>> Brent (04:55):
It's you, Bob. Yeah, thanks. Thanks for joining
the program.
>> Harm (04:59):
I was in my own little world, as usual. Our first
whiskey is from Cedar Ridge Winery. I'm sorry? The
winery and distillery founded in 2005 by Jeff
Quint in the heart of Iowa corn belt, as the first
licensed distillery in Iowa since Prohibition.
With his son Murphy, uh, as the head distiller and
blender. They released their first batch of
(05:21):
whiskey in 2010, and let me tell you, was awful,
but it's gotten better. Uh, anyway, in 2016, they
won the best American craft whiskey at the New
York World Spirits competition. And I will agree
with that. In twice. By 2016, they were much
better. So Cedar Ridge, the quintessential special
(05:42):
release, which is a wine club first meeting. It's
118.1 proof. It's 100 malted barley. I respect
this at first, you know, because they're in corn
country, they're making malted barley whiskey, and
they're doing it. They're distilling. They're not
buying somebody else's stuff and putting their
name on it. They're doing all their own
distilling. The quintessential special release
(06:03):
series highlights a one of a kind American single
malt marriages created by master blender Murphy
Quint. The wine club first meeting Special release
explores the unique wine finish casks from around
the world. This expression is handcrafted from two
row pale malted barley first aged in Cedar Ridge
ex bourbon barrels and then finished in first fill
(06:24):
Amontillado, uh, Sherry, Tokai and Moscatel casks,
blended with peated M malt and then finished in a
Pinot noir cask.
>> Brent (06:33):
That's a lot of water.
>> Harm (06:36):
Now look, normally when you see this much work, it
means like the first couple experiments didn't
work. So we kept messing with it. And you know
what? There are whiskeys who've done this and they
never made a good product. These guys did not do
that. They did something nice.
>> Justin (06:52):
The.
>> Harm (06:53):
The color is a rich copper. The nose is sweet.
It's heavy with spice candy, licorice. Ah, honey
golden raisin, dried stewed fruit, cherries,
plums. There's a floral note coming out here. I
freaking love this nose. I could smell this all
day long. And I usually don't like anything from
(07:16):
Iowa. I live in Des Moines. For a year, it was the
most racist and hellish place I lived in my life.
Whatever. Um, I was a kid and I still felt it.
>> Bob (07:26):
Thank you, Des Moines listeners.
>> Brent (07:28):
Just, Just so you know, you're a jerk isn't
racist. It's just you're a jerk.
>> Harm (07:34):
Whatever. Let me just tell you this. Uh, I've had
Cedar Ridge whiskeys before, and they've been hit
or miss. This is definitely a hit. The quality
here is outstanding. They've done a single malt
American whiskey finish with all these different
casks. And those wine finishes marry perfectly.
This is sweet and spicy and rich, and the finish
(07:56):
is really long. Uh, Brant, what do you think?
>> Justin (08:00):
Well, this is different. And I mean, the forecast.
Uh, you know what they did in the 100? Malted
barley on the nose. I got a lot of dark fruits,
figs, um, on the palate. It's very. It's like
syrupy. It's like a syrupy kind of sweet for you.
>> Harm (08:18):
I understand.
>> Justin (08:19):
I mean, it's. I mean, it's not really. I don't
know that it's too sweet, you know, but you get
the plums, the raisins. Yeah, I put the water. The
water helped bring out some of these, you know,
the other notes, you know, the oak and the maple.
I didn't put any water and stuff in the spices. I
mean, it's. It's just. I. I just don't like that.
Like, it's like a stickiness to your, you know, on
(08:40):
your. On your palate, which is unusual. For me,
but I guess it's. It's all those different cask
finishes that did it for me.
>> Harm (08:47):
I'm a guy who likes the wine finished single malt.
>> Justin (08:50):
Yeah, this was a wine finished over wine. Finished
over wine. Finished over wine much?
>> Harm (08:54):
I think they hit the right balance. Bob, what
about you? What do you think?
>> Brent (08:58):
I'm just getting that. He doesn't like sticky.
That's what she said.
>> Harm (09:03):
Like sticky. He just likes to know where he likes.
>> Brent (09:05):
Yeah, he just doesn't like it in the room with all
of us around. So, um, this is, uh, this is a
different quintessential. I've had at least one, I
think two previous releases of quintessential, and
they've all been very good. Um, this one, I really
like this.
>> Harm (09:21):
I just added water and I think got better. Yeah,
great.
>> Brent (09:24):
Yeah, it's better with water. It really is. It
evens out even more. It's, uh. When you look at
it, you say, I'm with harm. When you look at it
and you see it goes from cast to cast to cast to
cast. That.
>> Harm (09:34):
That screwed something up. Yeah.
>> Brent (09:36):
Maybe that first one didn't work or something, but
they knew what they were doing with this one. This
one came out fantastic on the nose. There's malt
raisins.
>> Justin (09:45):
It's just dark. It's too much for me, though. It's
just for me, it's too much.
>> Brent (09:49):
The figs and the plums are all in there.
>> Harm (09:51):
Brent, you're a simple man. You can't handle the
complexity.
>> Justin (09:54):
It's okay.
>> Harm (09:55):
Give me a complex.
>> Brent (09:56):
Dark and sweet, and boom. I mean, this one's
fantastic. I really like this. What do you think,
Justin?
>> Bob (10:03):
I got stewed fruit, barley, wheat checks, cream of
wheat, vanilla. After my buzz hit from the first
show. Bavarian beer, pretzel on the palate. It was
a nice wood platter, red pepper, and I got the
pinot on the finish.
>> Harm (10:22):
A, uh, wood platter? You mean a charcuterie board?
>> Bob (10:24):
No, like a wood platter set on fire.
>> Harm (10:26):
You say you actually chewed on some wood?
>> Bob (10:29):
Yeah.
>> Harm (10:29):
You're a weird man.
>> Bob (10:31):
Well, between the glue on wood, he.
>> Brent (10:34):
Used to eat the paint chips off the wall when he
was a kid, too. So.
>> Bob (10:36):
Yeah, if, ah, your parents don't feed you, you get
creative, man.
>> Harm (10:40):
Yeah, well, yeah, Lead poisoning is a, uh, bug,
not a feature. My friend.
>> Brent (10:44):
His mom used to egg steak with him, so. Yeah,
it's. He had a rough childhood. We'll be.
>> Justin (10:59):
Hey.
>> Brent (11:00):
And we're back, and we just finished talking about
the Cedar Ridge quintessential Special release. So
anybody else have anything else to add or am I
giving us a score?
>> Justin (11:08):
Give it a score, baby.
>> Bob (11:10):
Score it.
>> Brent (11:10):
We're going to be giving this one a, uh. Well
deserved, well deserved. Four sips.
>> Harm (11:15):
That's classified.
>> Brent (11:16):
If you see any of the quintessential out there,
grab it. They're. They're killing it.
>> Harm (11:20):
Great jobs coming to Ford. I'm buying it. This is
great.
>> Brent (11:23):
All right, so let's have Justin tell us about our
next whiskey.
>> Bob (11:26):
Duncan Taylor Co. Was founded in Glasgow 1938 as a
cask broker and trading company in the 1960s. Abe
Rosenberg, my misspeller, a New Yorker who made
his fortune importing JB Scotch to America just
after World War II, bought the Scottish owned
(11:46):
Duncan Taylor Co. And began storing casts that he
purchased from Premium Distilleries in 2002.
Merchant Whiskey Merchant, Uwan Shond Ewan. Yeah,
Ewan Sean.
>> Harm (12:01):
That's a different spelling of you.
>> Bob (12:02):
He's goyim. Returned Duncan Taylor Co. To Scottish
hands when he acquired the company and its prized
collection of single malts, single grains and age
blended whiskeys in 2024. Upon Ewan's retirement,
Sean Smith became the new director of Duncan
Taylor Scotch Whiskey and will continue as the
(12:24):
mantle as a family owned business.
>> Harm (12:27):
The glam took over Abe Rosenberg's empire.
>> Bob (12:29):
Yeah, it happens. World War II too.
>> Harm (12:32):
Yeah.
>> Bob (12:33):
Duncan Taylor. The Octave single malt Scotch
whiskey 2008 Baltimore. 52.4% alcohol by volume or
104.8 proof. 13 years in oak casks and 9 months in
octave. During his time as a Cooper in the 1970s,
(12:58):
chairman Yuen Shan became familiar with the
process of having new Coopers create Octave casks
as a part of their training to learn how to make
larger barrels. These octaves were just part of
the learning process but never used for whiskey
maturation until Ewan decided to experiment with
(13:19):
them. So the color of this is, uh.
>> Harm (13:24):
The copper script here says octave cast, but
octave casts are only 14 gallons.
>> Bob (13:30):
Thank you for your input.
>> Harm (13:32):
It's a smaller cask. I'm just saying. The
producer, Bob. Sorry, did I mean say Bob, mess
that up. It's a smaller cask.
>> Bob (13:40):
It's 14 gallon cask, so the color is light. On the
nose I got malt lemon peel and durian on the
palette.
>> Harm (13:47):
Lemon? Yeah, on the nose.
>> Bob (13:50):
On the palette I got Strange man lemon and wheat.
And the finish was, um, orange rind. What did you
think, Brett?
>> Justin (14:00):
Okay. On the nose I got a little bit of ginger,
cinnamon. I got some honey, some chocolate, some
Oak on the palate. I got raisins, plums, toffee,
some, uh, nutty oak. Um, I just.
>> Harm (14:15):
Are we on the same whiskey?
>> Justin (14:16):
Yeah, it just didn't, um, it just didn't blend
well for me. I mean, I'm not a scotch guy. People
know that. And this one was not. Not for me. I
mean, I'm not.
>> Bob (14:28):
You like good scotch?
>> Brent (14:29):
Yeah.
>> Justin (14:29):
This is. Well, you know, and that's not saying
this isn't good scotch, but it's not.
>> Harm (14:33):
It'S not well integrated. I think that's the
probably what you said, right? It's. It did not
blend well. You got great tasting notes. I mean,
like, for me, I was butterscotch, right? I got, I
got the baking spices, got the spice, like the
cinnamon, but I don't get durian. And you got plum
and raisin and, uh, they're barely there for me.
(14:53):
But they're not integrated well.
>> Justin (14:55):
Yeah, it's, it's quite Mary. Right. They're not.
>> Harm (14:58):
Right.
>> Justin (14:58):
They're not blended well together. They haven't,
like, haven't. And even I added water and it still
didn't really help it for me. It's not, it's not
my drink. That's all.
>> Harm (15:07):
Yeah, I mean, Altmore is not a famous distillery.
It's kind of a blending whiskey. Normally, uh,
I've had Altmores from private distillers or
private, uh, ballers like this that will do. Pick
exceptional casks. This one needs time. This
needed at least four or five more years in barrel.
I just, I don't think this integrated well. Bob,
(15:30):
what do you think? What, what do you. Are you
agreeing with us? What's going on here?
>> Brent (15:34):
Well, on the nose I get brown sugar, malt,
cinnamon, pepper, spice. On the palate, there's
definitely raisins and baking spice in there, but
it is, it is definitely a little bit out of
balance.
>> Harm (15:47):
Jangly. Yeah. So I like to just. Jangly. It does.
It's.
>> Brent (15:50):
It's not, it hasn't, it hasn't come together yet.
>> Harm (15:53):
You know what this is? This is a, uh, 14 year old
boy who had a growth spurt. He doesn't know how to
walk. This is a jangly un put together, ungainly
little kid. It's not quite ready.
>> Brent (16:10):
Yeah. This one, this one definitely. I mean, it's
not bad by any stretch of the imagination, but
it's just not, it's not quite there. I think they
needed to give this one a little bit more time.
Now, whether it needed more time in the full size
cast or the Octave cast. That I don't know. But,
um, you know, when you put.
>> Harm (16:27):
Things in an octave, it's a 50 liter barrel, 14
gallons. You're trying to. You're trying to make
the maturation happen quickly. Like I said, the
growth spurt. Too young.
>> Brent (16:36):
That. You're also trying to get more extraction
from the woods.
>> Harm (16:40):
It didn't work.
>> Brent (16:40):
Yeah, it, uh, it's an experiment. Yeah. I don't
know. More time in one or both of the casts I
think would have benefited.
>> Harm (16:47):
Let it mature, you know, bigger barrel, longer
time.
>> Brent (16:50):
Yeah. But we're going to give the Duncan, uh,
Taylor Octave single malt scotch whiskey 2008
more. Three sips.
>> Harm (16:58):
Interesting.
>> Brent (17:01):
So that takes us to our next whiskey. We're going
to have, uh, we're going to have Brent. Uh, tell
us about that one.
>> Justin (17:06):
Thanks, Bob. So this one is the Duncan Taylor
single. Single cast Glen Ulchi 14 Alaky. Yeah,
that one too. 14 year Sherry cast single malt
Scotch whiskey, 54.2% ABV or 108.4 proof. Uh, the
color on this one is that strawberry, that straw
color. Um, on the nose, very, very promising nose
(17:28):
on this. I actually really like this nose. There's
flowers, you got vanilla, you got honey, you got
honey, you got, uh. It just got a little. A little
bait, a little morning baking in there. It's. The
nose is really nice. And then I come to my palette
and everything is broke loose. I get the, uh, I
got. It seems like these are all going to blend
(17:50):
together, but it just seemed like this happened on
the last one too. I got some nice, you know, some
nuttiness to it. That honey, that vanilla. It's
got some baking spices. Um, again, like a little
bit of a. Like it's almost like a stale biscuit.
And nothing just came together for me. The. I
didn't like the mouthfeel of it.
>> Harm (18:09):
Mature.
>> Justin (18:10):
Yeah. I just. None of it came together for me. And
it sounds like all those things sound like, wow,
that sounds like it's going to taste delicious.
But you had all those notes. But they didn't. They
just didn't blend for me.
>> Harm (18:22):
Yep, it's. It's high school. Clicks again. This is
like the geeks, the jocks and the, the preppy kids
and the cheerleaders, and they're not getting
together and having fun at the dance. They're in
their little separate cliques. This is.
Individually they make sense, but together they're
not integrating. This, this. I got a butyric acid
(18:45):
note was. If you know, the note of butyric acid
it's kind of the note of um, vomit. It's a little
bit too buttery. It doesn't integrate well. I was,
I wanted this to be good.
>> Justin (19:01):
Well, the nose, the nose actually promised it to
be.
>> Harm (19:03):
No, no. If you're far away, the nose, if you get
close in, it's butyric acid. Far away.
>> Justin (19:09):
A little bit of water in that nose.
>> Harm (19:10):
I get the vanilla, I get the custard. I really
like the cookies. Far away. Get close in, it's
butyric acid. It doesn't work. Justin, what do you
think?
>> Bob (19:20):
So I got dulce de leche cheesecake on the nose and
then I got spicy bacon on the palate. And the
finish was not memorable.
>> Justin (19:33):
But you had that, that, that nose. You just
mentioned that those, that uh.
>> Harm (19:37):
Say de leche cheesecake.
>> Justin (19:38):
Yeah. I mean that's a nice smelling.
>> Harm (19:40):
You think that's nice, but it doesn't work here.
Yeah.
>> Brent (19:45):
We'll be back. Hey. And we're back and just
finishing up talking about the Duncan Taylor
Gleneliki 14 year old, uh, sherry cask. I think
this one, I think they had a funky sherry cask. I
think that's where this one went off a bit. But
yeah, on the nose. Um, once I, once I added water,
(20:08):
the nose cleared up for me.
>> Justin (20:10):
I thought the nose was, I mean I actually enjoyed
the nose.
>> Harm (20:13):
I did not add water.
>> Brent (20:14):
You gotta add water and add a decent bit. Don't
put one drop.
>> Justin (20:19):
It'll add a decent bit.
>> Harm (20:20):
Trust me, I never put one drop. It's 10 to 20
parts whiskey to one part water.
>> Brent (20:24):
It definitely cleared up. I mean I get the vanilla
custard, um, it's floral. I get the honey on it.
>> Harm (20:32):
I, I can see where you're coming from. I still
don't like it.
>> Brent (20:35):
That's all there. And then on the palate I'm
getting the pepper, I'm getting the honey, I'm
getting the almonds and I'm getting walnuts. But
again, I gotta agree, it, it's. They're just not,
they're not playing well together.
>> Harm (20:47):
I grew up in the 80s. Gag me with a spoon was a
phrase. Gag me with a spoon, dude.
>> Brent (20:56):
Been trying to. Yeah, it, it, it's just not.
Again, I think this one, I think this one had a
funky sherry cask. I think that's where it went.
Where it went off. But um, we're going to be
giving the uh, the Duncan Taylor single, uh, quad
(21:19):
single, uh, cask and Alagy 14 year Sherry cask.
Three sips.
>> Harm (21:23):
That's too high.
>> Brent (21:26):
So that takes us to. I didn't touch it. That's
weird. You're.
>> Harm (21:31):
You need to reprogram that, reboot that system.
>> Brent (21:34):
So this takes us to our last one from Duncan
Taylor. This is a Duncan Taylor single class,
single cast. Glenn Todd, 14 year old Sherry cast.
Single malt Scotch whiskey. 53.8% ABV, 107.6
proof. The color is nice, sort of dark, bronzish,
copper. It's got a nice party. It's got a nice
(21:56):
little glow around the rim on the nose. Apples,
pears, brown sugar, cinnamon. And on the palate,
it's got a nice mouth feel to it. Got a really
good coat, uh, spicy oak on the finish. There's
(22:20):
some cherries in there. This one's lovely. This
one works. This one works.
>> Justin (22:27):
Uh, yeah, yeah. When you're like this one in the
nose, it reminds me like you're in the kitchen
baking an apple pie. And that's just exactly what
the nose brings out to me. And actually on the
palate, it follows through a lot with that, you
know, and stuff. And you get some extra, you get a
little bit extra, you get some oakiness in there.
You get, you know, a little cherry note to it and
some stuff. It just really follows through from
(22:49):
the nose to the pallet and it blends well
together, you know, so one was a miss and this
one's a hit. So it's.
>> Brent (22:57):
This one's delicious. Yeah, I'm, I'm digging.
>> Harm (22:59):
Absolutely correct. Gentlemen, this, as much as I
dislike that first one, for all the jangly,
unintegrated, weird notes, this one is harmonious.
This is a symphony in a glass. This, this is
phenomenal quality. There's so much variation
between one of these Dunkin tails to the next. You
(23:21):
gotta look at the distillery, you gotta look at
the cask. So I mean, I usually love Glen Alakey. I
think Glen Alkey is great. They picked the wrong
one. Glen Tauker's is a weird distillery that's
usually used for blending for most people. This
stuff is amazing. Whole what you said, Brent Apple
(23:42):
baking an apple pie.
>> Justin (23:43):
That's right. That's what it reminds me of. Like
the whole nose thing, it's like you just feel like
you're, you know, that you're in that kitchen
baking this apple pie. You get all those spices,
the cinnamon, the baking spice, the apples as
they're cooking and, and you know, it's just like,
that's what it is.
>> Harm (23:58):
And dark cherries, it's apple pie and dark cherry.
And there's a coffee note, uh, Justin, what do you
think about this?
>> Bob (24:08):
So it's 1997. I'm in my Ford Escort. I got the hot
lava, McDonald's apple pie.
>> Harm (24:16):
I've already judged you because you said you're on
a Ford Escort.
>> Bob (24:19):
It happened.
>> Justin (24:19):
It could have been in a Pacer.
>> Brent (24:21):
Yeah.
>> Bob (24:21):
You get those. Those cinnamon sticks.
>> Harm (24:25):
You had a chance of dying an expired explosion.
>> Brent (24:27):
No.
>> Bob (24:28):
And you fresh grind the cinnamon sticks onto the
apple pie. That's the nose.
>> Harm (24:33):
Okay.
>> Bob (24:34):
The palette, it's just sick. The palette.
>> Harm (24:39):
This is gorgeous. This is Cuban coffee apple pie
and cinnamon oak.
>> Bob (24:45):
It's cafe con leche.
>> Brent (24:47):
Yes.
>> Harm (24:47):
Apple compote in a Ford Escort.
>> Bob (24:52):
Now, I've left the Ford Escort of the pallet, but
on the nose. It was the Ford Escort.
>> Harm (24:57):
I, uh, I prefer the show. Was it a Chevy Pacer?
What was. Who made Dodge finish? I'd prefer.
>> Bob (25:04):
But that's what I had in 97.
>> Brent (25:07):
And they didn't blow up. You're thinking of Pinto.
>> Harm (25:09):
Oh, the. I thought the Pacers blew up.
>> Bob (25:12):
No, no, I got rid of that car because it hurt my
lower back.
>> Harm (25:16):
But, um, the 80s were a dangerous times. All you
strangers, fans, lots of bad decisions. Yeah. Oh,
yeah.
>> Brent (25:23):
I made plenty of bad decisions back then.
>> Harm (25:26):
But this one is a good decision. Bob, what do you
think?
>> Brent (25:29):
Well, I'm the one that started, so.
>> Harm (25:32):
Rating, Bob. I was asking. Rating.
>> Brent (25:34):
So we're gonna be, uh. Let's take a look here. The
Duncan Taylor single cast. Glenn Todgers 14 year
Sherry cast single malt scotch whiskey. Boy,
that's a lot. We're gonna get four sips, easy.
>> Harm (25:47):
It's just. It's just a beautiful expression. All
right.
>> Brent (25:50):
You think you can get through reading this one,
Harm?
>> Harm (25:52):
I read mine better than yours.
>> Brent (25:55):
I doubt. Uh, well, read us about the next whiskey.
>> Harm (25:58):
Okay. Thanks, Bob. The Bemore claims a history of
illicit distilling dating back as far as 1779. The
first league of productions began in 1816 when
John Simpson applied for a license in 1815. The
distillery was purchased in 1837 by William and
Jazz Mutter Haas. What is that? J.S. j period.
>> Bob (26:21):
It's a lot of words to mess you up.
>> Justin (26:22):
Keep going, German guy.
>> Harm (26:25):
Three letters from Glasgow whiskey blenders. In
1841, a cask of Bamore was purchased by the
Windsor Caskal Castle.
>> Brent (26:33):
Castle.
>> Justin (26:34):
I screwed up.
>> Harm (26:36):
Windsor Castle. And the distillery? Uh, my.
>> Bob (26:42):
See the doctor by your Caskals. Go ahead.
>> Harm (26:45):
Um.
>> Justin (26:46):
I knew he couldn't do it.
>> Harm (26:50):
The distillery.
>> Brent (26:52):
The guy that was down the street from. From Weave
it to Beaver. Eddie Castle.
>> Bob (26:56):
Is that Scottish for cankles yeah, that's what I
thought.
>> Harm (26:59):
The distillery went through several owners until
it was bought by whiskey broker Stanley P.
Morrison in 1963. During this his ownership, the
district modernized m, including the installation
of a heat recovery system, allowing distilleries
to save on fuel and allowing the excess hot water
(27:20):
to be used, uh, to heat the village's swimming
pool. Sweet. I bet it was segregated. Sorry. Wow.
Okay.
>> Justin (27:29):
Caleb.
>> Announcer (27:30):
Yeah.
>> Brent (27:31):
People on one side, sheep on the other.
>> Harm (27:33):
That's right. I know. Uh, the white people and the
sheep.
>> Bob (27:37):
It's Iowa.
>> Brent (27:40):
You can hold somebody up from Iowa and see their,
you know, see their eyes. Ah, yeah.
>> Harm (27:45):
Sorry, I've been drinking. So, uh, later, Japanese
distiller Suntory bought the distillery in 1994
and saved them from an ignominious bankruptcy and
just, just brought this distillery. This, this is
a story. Distillery that had a great reputation
that destroyed itself. And Centauri bought it and
(28:08):
recovered it. The, the Japanese did a great thing
and brought this distillery back. And it's
phenomenal.
>> Bob (28:14):
So the sheep could swim in peace.
>> Harm (28:15):
The sheep could see us. So this is a, this is a
dark whiskey. Not as dark as my heart. Maybe as
dark as Justin's. Maybe. Uh, the nose is smoke.
Bonfire violets. This is an earthiness. There's a
floral note. There's caramel there, there's
custard, there's vanilla. It's just absolutely
(28:38):
gorgeous on the nose and the palette rich and
mouth coating. I didn't put any water in it. Uh,
the flowers, the flowers come out. The violets,
it's only 86 proof. I cannot believe this is only
86 proof. I wish they bottled this higher, but
this tastes amazing. The palate is rich and
(29:03):
comforting. It's just. This is what you think of
as great scotch and the, and the finish is long.
Brent, you hate scotch. What do you think?
>> Justin (29:14):
Yeah. You're drinking something different than me.
>> Bob (29:17):
It's not the Scotch Brett loves to drink.
>> Justin (29:19):
Right? I mean, when you say, oh, you can smell the
smoke. Oh, yeah, you can smell the smoke from 50
yards down and it's blowing, uh, in your face.
>> Harm (29:29):
It's just gentle to me.
>> Brent (29:30):
Yeah.
>> Justin (29:30):
There's a pintle. It's a Pinto burning. This is
gentle.
>> Brent (29:33):
You know, his mom. So he doesn't understand
gentle.
>> Harm (29:36):
No. Hey.
>> Brent (29:41):
And we're back and we are discussing the 18 year
old Bemore single malt. And our resident Scotch
expert, Brent was giving us his deep thoughts.
>> Justin (29:53):
Yes. Okay, let's go back. I'm going to go on the
nose. So on this nose, we definitely got Smoke. We
definitely got this smoke. And it was a little
overpowering. Yeah, no, no. I actually got some
other notes besides that. I got some, uh. I got
some figs, and I got some dates in there. Um, and
then on the palate.
>> Harm (30:09):
You haven't had a date since the 80s.
>> Justin (30:11):
I know that. The, uh. Then on the palate, it's
really smooth and silky on the palate. It's really
feels nice in your mouth. And it does. If you get
that. You get some, like, orange jam, some
chocolate wishy side. Some chocolate, some sherry
and stuff. And then you get that medicinal smoky.
(30:33):
That just ruins the entire thing for me. It's
just. It just. It's just like. It's like, okay, I
got all these great notes, and now it's over. Now
it's, uh. It's ruined by this.
>> Harm (30:42):
I'm not allowed to curse on the radio show, but
let me know. Let everyone know I'm cursing you
right now. This is not medicinal. This is not
Isla. This is.
>> Justin (30:50):
No, it's iodine.
>> Harm (30:52):
This is not. Yeah, this is not hospital. It's not
Band Aids. This is. This is a little bit of phenol
here. It's good.
>> Justin (30:59):
You're drinking the wrong.
>> Bob (31:00):
To be fair, Harmony, it's been in the hospital
more recently than you.
>> Harm (31:03):
Yeah, I had a gallbladder thing. Man. Come on.
>> Bob (31:06):
I know, I know. I'm just saying, he knows. I try
to forget, but he knows you.
>> Justin (31:14):
And you have to add some water and it. And it. And
it helps it some, but not enough.
>> Harm (31:18):
Me, even without water, is fantastic. Justin, what
do you think?
>> Bob (31:22):
Uh, well, I think this is like a Band Aid and
wheat checks and some corn.
>> Harm (31:36):
You know, bandaids used to smell worse when we
were kids. That smells bad now.
>> Bob (31:40):
Yeah, you're right.
>> Brent (31:40):
Well, it's because your mom never changed them.
She just gave you that one and you had it all.
>> Bob (31:47):
Isopropyl alcohol pouring back.
>> Brent (31:49):
Tein on the same one.
>> Harm (31:50):
Mercur Chrome.
>> Bob (31:51):
Yeah, right.
>> Brent (31:53):
She would cut him and just put the Mercur chrome
on him, watch him scream.
>> Bob (31:56):
Yeah, yeah, it's. It's all right if you've got
hair on your chest, which, fortunately, I do.
>> Harm (32:02):
Bob, uh, do you have hair in your chest?
>> Brent (32:04):
What do you think, Paris? You know, this is. This
is some of the finest juice you'll ever get out of
Islay. This is absolutely delicious on the nose.
>> Harm (32:14):
I said it wasn't Islay because I was messed up,
but, you know, whatever. Yeah, it's Islay, but
it's not Laphroaig.
>> Brent (32:20):
No, it's not Laphroaig.
>> Harm (32:22):
It's not. It's not. It's not hospital.
>> Brent (32:24):
But more is different. So I mean it literally.
There are waves right now slapping up against the
wall of the barrel house. This thing is roasted
seaweed and sea spray on the nose.
>> Bob (32:36):
That's what she said.
>> Brent (32:37):
Beautiful smoky Petey.
>> Harm (32:39):
Oh, God. Slapping up against. I'm sorry, that
phrase.
>> Brent (32:49):
There's dark toffee in there. Caramel. This is a
walnuts.
>> Harm (32:55):
Um, family friendly show.
>> Brent (32:57):
And some really nice. Just. Just that layer of
smoke and seaweed. It's. It's bemore 18. What more
do you need to say? It's.
>> Harm (33:07):
It's fantastic, fantastic whiskey. It's great
balance. It's instant finish. I love this. I know.
Brent is a bourbon guy.
>> Justin (33:16):
No, I mean, I can appreciate. I can appreciate a
lot of. I can appreciate. This is a geeky. I'm
going to tell you right now, this is a geek
whiskey because a normal, average person doesn't
want that. Medicinal America from. America from.
Right, right. I mean, unless you're eating haggis
for lunch and you need to get that taste out of
your mouth and you wouldn't drink this.
>> Brent (33:38):
Well, we're gonna give the boom. And he lived it
in spite of you.
>> Harm (33:42):
All right, all right.
>> Brent (33:43):
Just say the right thing.
>> Harm (33:45):
Say the thing I want you to say.
>> Brent (33:46):
We're gonna give the Bermore 18 a well deserved
four sips. Be five. If we didn't have so many
heathens.
>> Harm (33:53):
At the table, Brant would give it a two. And he
screwed up the scout score.
>> Brent (33:56):
So this takes us to our last one. This is the
Bemore Master Selection 3rd Edition 22 year old
single malt Scotch whiskey. It's a 51 ABV or 102
proof. This is the Aston Martin special edition.
>> Harm (34:10):
Oh, my God. Thank you, sir.
>> Brent (34:13):
It was created in partnership with Aston Martin to
honor the artistry and creative processes of both
Bemore in the creation of its whiskeys and Aston
Martin in its engineering and design. One of the
final projects of master blender Rob, um Welch
before his retirement. It's got a beautiful
reddish, very reddish copper to it.
>> Harm (34:31):
It's deep, rich and dark.
>> Brent (34:33):
Oh, the nose. Just a wisp of smoke.
>> Harm (34:38):
It's more than a wisp.
>> Justin (34:40):
No, no, no.
>> Harm (34:40):
This is.
>> Justin (34:41):
Has a really light. A really light nose.
>> Harm (34:43):
More than a wisp.
>> Justin (34:44):
No, no, it's a wisp. It's a light wisp.
>> Brent (34:46):
It is just, uh, sticky. Just beautiful toffee. Oh,
and on the palette. Hold on. Absolutely delicious.
The smoke is there, but it's not overpowering. It
just sort of wraps around your mouth and around
your head. The toffee is there.
>> Harm (35:07):
Wraps around your soul, my friend.
>> Brent (35:09):
There's. There's dark roast coffee. There's dark
chocolate. Oh, some. Some treacle, some. Some dark
corn syrup. This is absolutely delicious. This is
fantastic. What'd you think, Brett?
>> Justin (35:26):
Okay, so the nose on this one, uh, I like a lot, a
lot better. I got a tropical fruit. Fruit,
mangoes, peaches, toffee. Just that. I mean, just
when you say a wisp of smoke, it really is just a
wisp of smoke.
>> Harm (35:38):
And I wish.
>> Justin (35:40):
Okay, well, that's okay.
>> Announcer (35:41):
You.
>> Justin (35:41):
You must have mixed the two. So on the palate, I
got like, uh, like those. You know, you get. If
you have Christmas roasted chestnuts. I got some
of those on there. Um, mangoes, a little bit of
eucalyptus.
>> Brent (35:53):
Yeah, there definitely roasted nuts in there.
Yeah, I'm getting walnuts and. Yeah, it's
delicious.
>> Justin (35:58):
And, uh, you get oak. But. And the smoke on this
one, much, much lighter. Much lighter. But I did
get a little bit of that medicinal note to it. You
know, that was. You know, it's there.
>> Brent (36:10):
It wouldn't be an Iowa if it did.
>> Justin (36:11):
It's.
>> Harm (36:12):
Yeah, exactly as he said it's.
>> Justin (36:13):
Right. I mean, so you got that. But this one is a.
Much improved over the last one as far as, like,
the smoke and it affecting it and it making it a
garage geek whiskey and stuff. This one is a lot
more tolerable. A lot, you know, and, uh. Yeah,
Justin.
>> Bob (36:28):
French roast, vanilla.
>> Harm (36:30):
A lot of Pete.
>> Bob (36:31):
For me, the palate predominated. Tire rubber on
the finish. Cigar, ash and rubber, but pretty
good. Despite all that.
>> Harm (36:46):
Because of all that, uh, my friend.
>> Justin (36:48):
Okay.
>> Harm (36:48):
Because of all that French roast, like he said.
Thank you, guys. I appreciate it. This is a great
whiskey. And, uh, you know what this remind me of?
You know, when I say Joseph Conrad, what do you
think of.
>> Brent (37:07):
Ripped off by Francis Ford Coppola for.
>> Harm (37:09):
His movie, most famous novel, Heart of Darkness.
Uh, this is it, my friend. This is the heart of
darkness. In a glass, he got those. Those notes to
the.
>> Bob (37:19):
So babbling Brando.
>> Harm (37:22):
There you go.
>> Justin (37:24):
Yeah, the tropical fruit on the nose. I mean, this
is a nice nose.
>> Brent (37:28):
Yeah.
>> Justin (37:28):
And it doesn't.
>> Harm (37:29):
The fruit, the dark coffee notes. This is
absolutely gorgeous. You know, there's nothing
wrong with this whiskey. I want this to go on and
on. The finish on this whiskey is quite long. I
want it to be longer.
>> Brent (37:45):
That's what she said.
>> Justin (37:47):
This one.
>> Harm (37:48):
This one, she doesn't want to be thicker.
>> Justin (37:49):
This One good, last one bad. That's how it is.
Just how it is.
>> Harm (37:54):
Yeah. Bob, do you want to give this one a rating
or no? We're gonna give it a rating.
>> Brent (37:58):
Oh, I want to give it a much better rating than
the table will let me give the rating for. But
we're gonna give the be more Master Selection 3rd
Edition 22 year old single malt scotch movie
whiskey, Aston Martin. A edition for sips.
>> Harm (38:11):
That, uh, is a travesty.
>> Brent (38:13):
Yes, I know.
>> Justin (38:14):
It's not. No, it's not.
>> Brent (38:15):
Well, that's all the time we have for today, so I
want to thank everybody for joining us today.
Thank you, Brent.
>> Justin (38:21):
Hey, I survived.
>> Brent (38:23):
It's a miracle. Yeah. Thank you, Harm.
>> Harm (38:27):
You know what, Bob, I would normally thank you,
but the philistines at this table have destroyed
my ratings by giving them. They're screwing up the
averages. I hate you all. I hate you all.
>> Brent (38:41):
And thank you, Justin.
>> Bob (38:42):
Looking forward to going to Skyland with you, Bob,
to enjoy, uh, this stuff in person.
>> Brent (38:47):
Absolutely. Well, for Sip, Suds and Smokes, this
is made man. Bob, thank you for joining us.
Remember, life is too short to drink bad whiskey.
>> Announcer (38:56):
We hope you enjoyed this episode. If you're
listening to us online, do yourself a favor and
tap. Just tap the 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
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Our tasting notes flow out on Twitter and
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(39:30):
our Facebook page is always buzzing with lots of
news. You'll also be able to interact with.
>> Justin (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.
(40:04):
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.
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