A Review of Bib and Tucker

Welcome to another Bourbon with the Boys episode, brought to you by B-Team Promotions. In this episode, the team discusses Bib and Tucker, a small-batch bourbon that has piqued their interest. Join Bobby Dewrell, Tom Mason, Schuyler Black, and Jim McPherson as they delve into the world of Bib and Tucker and share their thoughts …

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Episode Transcript

(00:00):
The following is a production of b team
promotions.
Welcome
to Bourbon with the Boy.

(00:21):
There was something I was supposed to do.
It wasn't there.
I tell you, Skyler, you do not take
notes from the show.
I wonder how many listeners out there
picked up on what happened. I think I
think when I think of the
fives of people The tens of fives of
people that listen to us. Fives. It's like
a it's like a Joe Biden rally.

(00:41):
Yeah.
The cooler way to say it is the
handfuls of people.
Handfuls.
Yeah. That's literally
I will. Yeah.
He's going for a little nostalgia there, like,
this is on vinyl. Yeah.
Damn it. I can't tell you about the
table again. Yep. Because it's got those scratches
in the beginning when it starts out. Yeah.

(01:02):
Yeah. That's a little bit. Kind of a
new thing. That's actually I thought that was
kinda great. Now we got scratches. Yeah.
Must be a bad sector on the SD
card or something.
Bad sector on the SD that comes with
That's a new one.
You like that? Yo. Yeah. Yeah. That was
that that felt on theme.

(01:25):
What was that Family Guy episode, baby in
the dingo, where they just keep playing all
the
yeah.
It's got all the sound effects one right
after the other.
That was 19 nineties radio, though. I know.
That was just awesome.
Oh,
man. Alright. Well so, hey. Back back for

(01:46):
another episode. Hey. Thanks for joining back. Bobby
Durell here. That's, Tom Mason sitting to my
right, Skyler to my, to my left, and
Jim, well, he's just wandering around out there
somewhere. I'm just here. Thank you. No. We
didn't get we didn't get introductions last week,
did we? Yeah. No. You didn't. No. Have
having having done introductions in a couple of
weeks, I figured maybe we should start doing
that again. Yeah. Yeah. Well, I kinda noticed

(02:07):
that, we introduced Bobby Durell and Tom Mason.
Skyler's to my left, and Jim's next to
him. Yeah. Here he is.
And?
I feel like I'm
have you seen my headsets? I'm I'm
the the professor and the rest. That's right.
Yeah. Yeah. But you have the movie star
Yep. The movie star. And the rest. And

(02:39):
Oh, man. Alright. Well, hey. We're, this week,
we're, we're talking about, actually, it's it's kinda
one of my favorite,
that I've enjoyed for a while. It's
Bib and
Tucker.
Not my favorite.
Well, there you go. Now,
this could be a new one for me.
Now here's what here's what I enjoy about
it. So,
Biv and Tucker goes back to,
it's kind of an old country saying.

(03:02):
It's you have a bib and tucker event.
Okay. So you know what that is? No.
Not a clue. That that means it's a
fancy event, so you gotta wear your good
bib overalls
and tuck your shirt in. Okay. It's a
bib and tucker. Really? Yeah. Seriously.
I had no idea. This thing.
I think it's kind of awesome. But, yeah,

(03:22):
that's that's what it is. I had no
idea that. That's what it is. So,
yeah, that's what it goes back to. It's,
it's it's back hearkens back to a time
when,
when, when yeah. That's that's how you said
it was a fancy
tucker. Okay. The 21st century Tucker is now
a trans female tucking something in her bikini.
Head. It's a different kind of tucking these

(03:43):
days.
Different kind of tucking. Oh, man. I don't
know what the bib thing is.
Now the, well To wipe the drool off
your face.
Drool.
Drool? Maybe maybe it's a a a Bits
and Tucker.
So now the, the name, the bottle, all
of this, so it's,

(04:03):
all really Bib and Tucker does is is
small batch, And, they take a lot of
pride in that.
They say they they they think it hearkens
back to,
the time of unprecedented
tie progress and adventure
when all bourbon
was small batch. That's all it was. Okay.
You know, back to that time,
before the cities grew, before the skyscrapers
ran up, when the railroad tracks were going

(04:25):
down, the new inventions changed
the way people got together and celebrated.
Do you know how much space was between
people back then? Yeah. Well, actually
so actually, you're yeah.
You're saying that. Social distancing. Right? Yeah. You're
saying that. And and, I you know, funny
story about that because, Bivin Tucker is out
of Tennessee.

(04:46):
Right? Okay. And, you know, Daniel Boone was
in Tennessee before he moved to Texas.
Uh-huh. And and when he moved to Texas,
he wrote to a friend that he was
moving to Texas because Tennessee had had become
so crowded
Really? That he could see
he could see the smoke
from his neighbor's chimney

(05:08):
at the next mountain.
That's a problem. Yeah. Just to bring on
it. I just can't do this.
I got things I wanna do in there.
Yeah.
So anyway, this is, you know, this goes

(05:30):
back,
that's where they they kinda love to find
their roots. Now, they've got, several different bourbons
out there. I know Jim likes to ask
what other bourbons they have. We're today, we're
we're trying a 6 year old, small batch.
They also have a, double char that's also
6 years old.
They have a, one that has a 10
year old age statement

(05:50):
and, a 12 year old age statement. So
Okay. That's, that's their bourbons there. Now the
12 year old is important to note, it's
a single barrel.
Everything else is small batch,
but the 12 year old is a single
is a single barrel. Explain the difference.
So small batch means it comes from more
than 1 barrel, but not a lot. Okay.

(06:13):
No. Seriously, that's that's because what what You
noticed that I didn't laugh at you. You
said that. But again, so small small batch
is one of the most
undefined
Absolutely.
Things
in bourbon because, you know, Maker's Mark who
mixes thousands of barrels together,
always get the same flavor.

(06:33):
No. They could call a small batch 200
barrels. Okay. Well, Bib and Tucker might maybe
small batch for them is 6 barrels Okay.
Or 4. So it's you you don't you
don't know. It just means it's now to
have a single barrel statement,
that obviously means it came out of One
barrel. Just that barrel. Okay. So small batch
is 2
to whatever kinda

(06:58):
make sense. Labeled. This this one here is
batch number 31 and bottle number 20
6,293.
Yeah. So
Yeah. They're numbering every bottle. Probably not out
of 1 barrel. Two barrels. Well, no. This
is small barrels. No. Just 2 barrels. It's
small barrels. 2 barrels. Probably not that. And,
Jim, just hang on to that bottle note

(07:19):
and set it down, it'll it'll make noise
over the mic. So just just hold it
in there if you would, please.
I feel listening. Just hold it, Jim. Just
hold it. Now funny so funny My mouth
is nice.
Yeah. So,
so it is a bourbon. It's 8 and
a half. They they love it. It's really
not dropping. Dropping. Jeez.

(07:41):
They they age their bourbons a minimum of
6 years up in Tennessee,
you know, truly, truly aged. This is along
the rivers. Right? They have the the heat
shifts, the humidity that we talked about before,
everything's good.
They that they get more contact with the
wood from the shrink and expansion
of the barrel is you have that each

(08:01):
change of weather. Right? So that's that's the
whole the aging and and that cycle, you
want the the heat pushes the the the
the product into the barrel, the cold extracts
it out, and that's how you get those
those colors and Mhmm. And that tapestry and
every every bit of that. I learned something
there. Didn't know that. Now,
they do follow

(08:22):
the Lincoln County process.
Oh, interesting. We call it what? It is
Tennessee. Yeah. It is Tennessee.
So it's,
so the Lincoln County process is
a
is by which when they get ready to
barrel it, to bottle it and it comes
out of the barrel, they actually filter it
through sugar maple,

(08:43):
charcoal,
before
actually, so they they do it a little
different, they they filter it through the sugar
maple charcoal before filling the barrel where it
will age.
Oh, interesting. They do that before,
and that combined with the with the amount
of time that's spent in the barrel and
everything. So there's been an argument over over

(09:04):
a while if the Lincoln County process if
it's still bourbon.
Right. And and actually,
you know, I, for years, thought that no,
if you do that, it's not bourbon anymore.
Because the one thing they say about bourbon
is that you can't add anything to it
from the still to the barrel or the
barrel to the bottle.
So filtering it through the charcoal,

(09:26):
some people argue that that's that's you know,
it's adding a step.
Actually, if you think about it, because it
is charcoal
and it's activated charcoal,
you're actually not adding anything too, you're actually
stripping away. Taking away. Yep.
Okay.
Right? Because that's what we you know, think
about it. If you if you get into

(09:46):
something, you you you take charcoal, you put
charcoal in it. Yeah. Well, you have a
you have a coffee maker that has a
filter on it that is charcoal. Charcoal. It
is Taking But it is still another step
in the process. It it's another step, but
it's not adding to the distillate. Gotcha.
So Okay.
So anyway, fun fun argument to get into
for for a while. It's, argument Is this

(10:08):
argument time? Yes. Yeah. Go ahead. Good. I
missed something. Time for an argument? No. It's
not.
So, yeah, they, you know,
fire all the barrels, all the all the
other fun stuff. But, yeah, definitely a minimum
of, of 6 years,
to get, all those nice tannins, to to
get every
the the sugars, all those fun stuff out

(10:29):
there. Kind of interesting that they are trying
to gulp that not that they are trying,
but that they are calling this bourbon when
it is in Tennessee. And normally, Tennessee likes
to refer to themselves as Tennessee whiskey as
opposed to bourbon. Right. Right. Which is just
a marketing thing. It's kinda like Clyde Clyde
May's.
Well, actually, Clyde May's
cannot call itself bourbon while they're sipping whiskey.

(10:50):
They do actually have a bourbon now, but
they have an what they call an Alabama
sipping whiskey. But what they actually do is,
just as it comes out and before they
bottle it, they put just a little bit
of apple juice in there. And so it
makes it really sweet and and refined. It's
really good. It's nice. Yeah. It's no longer
bourbon. Yeah. But they but they call it
Alabama sipping. Although, know, they do argue and

(11:12):
I think they have a a valid case
there
that really when you think about, oh, well,
it was recasted
in this.
Really? Once you recast it in that cherry
barrel, it's not
bourbon. Yeah. That well, that's what it is.
Bourbon
re aged. Right. That's it was bourbon here,

(11:32):
and now I re aged it. And now
it's not. Yeah. Are we arguing again? Yes.
No. We're not. Yeah. You're not you're not.
No winning. Go away. I'm sure it was
Don't worry. You're losing Tom. For every for
everybody listening and how many languages
it was just it was stunning. Yeah. It
was just stunning. I have my shocked face
on screen.
Alright. Why don't we why don't we take
a little break, pour ourselves, ourselves, some glasses,

(11:53):
pour yourself a glass at home, and, let's
let's crack into this, David and Tucker. Cool.
Yes.
More sipping and conversation is coming up after
this short break. This is bourbon with the

(12:15):
boys.
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Coast. For decades, Beach Liquors has been offering
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Beach Liquors is your go to with 12

(12:37):
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Beach, Destin, Crestview, and now in Socoloa Beach.

(13:01):
What'd you do?
Well, that's a way to and we're live.
And that's it for the break.
We're gonna fix that in post? Or
I think you'll leave it. Didn't skip that
time. I think you'll leave it.
I see.
Well, there we go. There we go. Actually,

(13:22):
that was not intentional. Yeah.
I could tell by the, by the pucker
process on your face that it was,
you were definitely
not expecting that.
Alright. So we've got the, the Bibb and
Tucker, 6 years, 6 year old out. It's,
I'm I'm not looking at the label, but
guys, correct me if I'm wrong because I

(13:43):
know you will. I think it's like 92
proof. We wouldn't do that. Yeah. You are
correct, sir. Yeah. I think it's 92,
rumors 96.
Is it? No. Wait a minute. Yeah. 92.
I'm sorry. This is Tom Glass.
Again, the mash bill on this one, 70%
corn, 26,
percent rye,
4%

(14:04):
malted barley.
Again, not a not a very dark color
for the for the age that it is.
It has won a couple of awards, the
2023 platinum medal from the, Ascot Awards,
2019 Ultimate Spirits Challenge
was, was also in it, gold medal at

(14:25):
the Tasting Seis competition.
So there you go. Couple of things about
that. What, guys, what are you getting? I
haven't I haven't take taken the chance to
I get a lot of citrus on the
nose, a lot of citrus. It's like sweet
though, like it's I get Like,
a vanilla. I don't wanna say lemonade, but
it's Yep. Citrusy. I I I can I
can definitely
definitely fill the vanilla Yeah? In it. Yeah.

(14:52):
And?
You definitely taste the vanilla. Yeah.
Oh, yes. This is much better than revisiting
this. I I've had a bottle of this
for years, and I did not care for
it when I first got it.
And
this is not bad. I don't know whether
it has changed
or my palate has changed over those

(15:13):
split years. You know, we we we were
talking about that, over the last week that,
palates change over the years. Yep. Stuff that
you've had, if you've tried something 2 or
3 years ago, you might not liked it,
you may like it now Yeah. As you
become,
more
accustomed to some of the com more complex
flavors.
I definitely it's got a it's got an

(15:34):
earthy taste to me. Yes. Now It definitely
does that. I I used to I used
to feel like I got a lot of
dark chocolate
off of this,
but I'm not seeing it in this one
today. I get some No. I don't get
that at all.
It's got a good flavor though. Mhmm. Yeah.
Yes. It's much better than I remember.

(15:55):
Dark chocolate would be bitter. Right? I yeah.
A little bitter. And I and I think
what it what it was because I'm I'm
thinking about it now, it
it's almost like a little bit of a
licorice. Yeah. Like in the finish. Yes. It's
it comes late. Yeah. Comes very, very late
in the finish. In the middle, it it
tastes really
really earthy to me, a little a little

(16:16):
chestnut. I definitely get the vanilla,
even almost a little pecan. Like, have you
ever have you ever
smoked pecan wood? Oh, yeah.
I don't get I don't get that though,
but I I definitely get the vanilla.
I get I get the vanilla, but I
like I said, I also get the I
don't get as much of the citrus on
the taste as You get it on the
smell. On the smell. On the nose. Yeah.

(16:37):
Now and again, here's the fun thing about
it. Being a small batch
means that there's gonna be variations like that.
There's gonna be you know, it's not like
the, the mass producers. And again, to pick
to pick on makers, you know, the whole
thing about makers is
the reason why they mix thousands and thousands
of barrels together
and they have so much is because they're

(16:57):
trying to make sure that every time you
grab a bottle of Maker's, it tastes exactly
like the last bottle of Maker's you had.
You get to say a thing. Yeah. And
and you gotta think, you know,
the,
when you when you start talking about the
grass, like, even the the corn and the
rye and the wheat that they use,
there is, the the milk content, you know,

(17:17):
based on the almanac, when did you when
did you cut it? How much milk was
up in the straw? How how thick was
it? Was it a particularly dry or
or wet,
you know,
growing season? Right. All those types of things
change everything that goes in to make that
bourbon the bourbon.
To include
the oak tree

(17:38):
that's that's grown over 25, 30 years that
they're cutting to make,
you know, was did it go through some
hard winters? What what was that like? I
mean, so to me, that's part of what
I love what I love about bourbon when
you really, really think about it. This Bib
and Tucker, it went into a barrel 6
years ago.
Mhmm. That barrel was at least 25 years
in the making. Oh, yeah. At least. All

(18:00):
we're tasting is history right now. Yep. We
are not we're not tasting what happened yesterday.
We're not tasting we're tasting a whole different
world that's gone,
and I'll never be back. Yeah. So that's
my deep thought. Oh, wow. Deep thoughts with
Bobby Dorel.
Somebody passed the ball.
Tom did bring crack.

(18:23):
It's gonna be a good time. I
might actually have to pick up another bottle
of
this, or maybe I'll get try one of
the,
try to get one of the lesser,
available ones. Wow. So we so we moved
you, we moved you around on that. Need
them as move We always just come over
to Bobby's and drink his. Yeah. Yeah. That's
what most people do.
It's not the same. As I said before,

(18:43):
I like I prime less the same on
my collection. It's above the same, Jim. I
like it. Yeah. I like having my own
collection, and I like when people come to
mind. And hey Yeah? You can have anything
on the shelf because the stuff I don't
want you to have, you need a ladder
to get to.
I'm gonna tell you, anything you can see
in my house, you can drink. Absolutely. So
If if I don't want you to drink

(19:04):
it, you'll never find it. Yep. Self is
true. So I come over to Bobby's house
one day and he's he's
handing me these different bottles. Hey. We're gonna
we'll try this, this, and this, and and,
you know, I'm just I'm just kinda cradling
them in my arms.
And he and he looks at the one
bottle and he goes, oh, yeah. That's a
that's a $500 bottle of bourbon.

(19:25):
Like, closed my grip on everything.
Tom had a had a main stroke like
in and there. Yeah. Oh, shoot. Yeah. I
I think,
the most Yeah.
Most expensive
bottle
I have had in my collection
was right around 25100.
Yeah.
But that's secondary

(19:46):
market. So well, it's secondary market. And in
fairness,
you know, the the the $25100
bottles, the $1500 bottles, stuff like that, they're
actually bought at charity auctions. Right? Sure. When
I when I go out and it's a
charity auction and something, so like, the Whistlepig
black prints that I had that I absolutely
loved, that that one cost me like $1500.

(20:08):
Right? The the Pappy 23 year old,
while it was in my collection, it didn't
cost me 25100. I I have to give
a shout out to, Patrick Weber,
one of my fraternity brothers. He, he spent
the, the 25100 on it. He came out
here.
We were a bunch of us were supposed
to be here and celebrate, and he got

(20:28):
here and everybody else's flight got canceled. So
it was just he and I. And to
his credit, we opened it up and drank
it, and he looked at me and said,
well, I guess I'm not taking it home
now.
And I said, well, don't expect it to
be here when you come back.
So, so we had that agreement.

(20:49):
So when you when you when you do
something like that, do you notice a big
difference between that and something like like, you
know Honestly, no. Okay. I mean, and that
And it doesn't come down to taste? I
it comes down to what you like. I
mean, I I gotta tell you,
I have had some
phenomenal,
so McKinnon is acts absolutely one of my
favorites. When I was originally buying it, I

(21:11):
wanted to say it was like
$19
Yeah. A bottle. Yeah. I mean, it was
it was cheap. I watched it hit 29
and, it was still a great deal. And
at $29
a bottle is when it, when it went
off the market Yeah. And became an allocated
brand.
So,
and now I think if you can find

(21:31):
it, you can buy it for around $40
a bottle. So it's still not very expensive.
It's just an allocated brand and and hard
to buy it. It's allocated. Yeah. It's just
hard because I No. It's allocated. They had
it over at Jeff had it.
Doshi Stock had it. Yeah. But but it's
allocate it's an allocated brand. Oh, is it
really? Yeah. Yeah. So and then that that's
coming from Mike. Right? Oh. Or or he's

(21:53):
lying to me. Maybe it's allocated here. Hey.
I was gonna say he could have. I
think I don't think they're allocated everywhere. It's
like I went to Atlanta, and that was
on the shelf.
What? Just just so you know, so And
and not it can be it can be
on the shelf if it's allocated. It's and
and it's based on where you are on
how much of the allocation you charge. Yeah.
Well, maybe that's it. They just had that
much of an allocation. You know, they It

(22:14):
didn't matter. The goofy thing for us is
because Florida
is a, 3 step state. Right? You have
you have to have the producer, you have
the the distributor, and then you have the
retailer.
Well, all the distributors with all the consolidation
that's gone on and everything,
they're all located out of Orlando and Miami.
Yeah. So they can absolutely give 3 craps

(22:34):
about Podunk
Yeah. And Andover, Florida. So stuff that's really,
really hard for us to find is open
and available on shelves. And maybe that might
be the case. And I mean, it's and
it's like with the like, the, the story.
I think I shared it with a couple
I don't know if I shared it with
you or not. I shared it with a
couple of people. Blanton's, that's always so hard
to find that we're looking for everywhere. Yeah.
It's readily available on the shelf at Costco

(22:55):
in California.
Yeah.
But not in Kentucky where
distilled. And so educational moment, explain allocation.
So, allocated brand is basically
they they know it's a really good product.
They know people want it. Mhmm. So now
you have to buy all this other stuff.
And to get the pro, you have to

(23:15):
have a certain level of purchases from the
distributor
before they allow you to purchase that product
because when you purchase that product, they know
that product itself will be a draw. You
gotta buy the junk to buy the gold.
Gotcha. And you just can't get what you
want. Okay. Well, they're gonna dictate what you
get. If Mike wants 80 cases of Maker's
Mark, he can buy 80 cases of Maker's
Mark. He can't buy 80 cases of Blanton's.

(23:38):
Gotcha. And they and they say, well, based
on what you purchased. Now here's the thing
that that gets very frustrating to a lot
of people too is because of the consolidation
that's happened in the industry and because,
a lot of,
the distillers have been bought out by, like,
Sazerac and wine producers and stuff like that.
They do their whiskey allocations based on what

(23:58):
wines you're buying. Oh, really? Yeah. So that's
why you can go into some places that
serve just an a crapload of wine,
and they have, like, the
oh, you bought so much wine. You get
this.
Yeah. Interesting. Meanwhile, the guy trying to buy

(24:20):
the bourbon
is like,
but I can't sell wine. Yeah. Well,
Mhmm.
Mhmm. Yeah. And I'm going, holy cow, man.
They got Blanton's on, you know, for some
reason. Especially in the summertime,
because he does so much

(24:40):
volume there Yeah. That he is able to
get his own allocations like that. Oh, yeah.
Big big shout out to Dan over there
at Harry T's, and and he does he
does a great job. He knows Absolutely. He
knows his bourbons. He knows his wines, and,
yeah, he,
he does the volume. Yep. Yeah. He does
the volume. Well, definitely. Yeah. Alright. Biv and
Tucker. So,
Jim, we changed your mind. Where are you
gonna go? You did, but I actually put

(25:02):
some water in it, and it, I don't
think I like it as much. You think
it fall apart? Yeah. I'm the same exact
way. Mhmm. Really? Yeah. I I think it
mellowed up the taste too much. It just
watered it down.
Maybe you put too much water. Maybe I
did.
I mean, it's still not bad. It's still
it I I'm still turned.

(25:22):
You still turned me to the dark side,
but,
it's not as good with the water, I
think. I put the water in and I
get way more licorice. Yep.
Way more. I get that licorice finish. Really
care much for licorice. Yeah.
That's what that's what I'm tasting more. Oh,
yeah. I agree. Yeah. Yeah. I like it
I like it better. Tom, that's called water.

(25:42):
It's called liquor. Liquor. Yeah. Not liquor. It's
much it's it's it always seems more it
almost seems like it makes it
more more pungent, for lack of a better
term. It's harsher. That's a that's for sure.
Yeah. Yeah. Well, I mean, I can see
that. There's a I think there's a lot
of earthy tones in it. So when you
when you take away the ethanol because that's
what the water is doing, right, it's dissipating

(26:04):
that ethanol.
You're probably getting more of the
that that earthy tone, that oak, the
the
the chestnut.
And maybe that's why I didn't care for
it before because I very rarely drink
Not on an ice cube. Not on a
rock. Mhmm. Right. So That could be And
that's me. Alright. So, we're gonna do our

(26:26):
ratings. What do you what do you think,
Jim?
I will give it a
well, I can't give this higher than the
other, so I'll say 2a half. 2a half?
Wow. Okay. Yep. I'm gonna give it a
3. 3? Yeah. I like
it. Skyler? I'm actually gonna stick
3a half because I actually liked it better
than, 13 Colonies. Yeah. Okay. Yep. And I'm

(26:48):
gonna give it 4 because it had a
good beat, but you can't really dance to
it. Yep.
I like it.
I feel like you didn't answer anything. Wow.
I just feel like that

(27:09):
Alright. Well, hey. That's, that's another episode. Yeah.
Great. Thanks, guys. Yeah. That's a wrap.
Alright. Let's see if I can screw this
up.
Thanks for listening to this episode of bourbon
with the boys. We hope you'll join us
again and share the show with your friends.
This has been another quality presentation

(27:30):
of b team promotions.