Rocket Rankings - "The Kentucky Hug"

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Matt is joined by Chris, Dan, and Rob. Bourbon! Bourbon everywhere! Including Rob's pants! Get ready for our all new episode format, "Rocket Rankings. "Rocket Rankings is a blind-tasting and drink ranking extravaganza. The crew is excited to have Dan and his extensive knowledge of bourbon onboard the Bottle Rocket as they embark on a cosmic journey to taste and rank 8 different bourbons. This episode pushes Matt and his friend's palates to the outer limits!

The featured bourbons are:
Larceny
Calumet
Weller
Wild Turkey
Whistle Pig
Bakers
Elijah Criag
and E.H. Taylor Small Batch

8 bourbons in an hour. Who thought this was a good idea? Going to need space Uber!

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Episode Transcript

Matt (00:00):
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.

Rob (00:13):
We have liftoff.
Welcome to Matt and Friends.
Drink the Universe, Burn, burn,burn.

Matt (00:30):
Welcome back everyone to Matt and Friends Drink the
Universe, Season 2.
The theme for today's episodewill Rocket Rankings .
That's one small sip for man,one giant taste for mankind,
yeah.

Chris (00:56):
Oh my Lord, we are going like high brown now.

Dan (01:00):
Yeah, right man, that was pretty metal.

Rob (01:02):
We just put that together before you guys showed up.
That's awesome.

Matt (01:06):
I want to talk about the fact that I hit that high note
Three times.
Throw that out there Threetimes.

Chris (01:09):
Three times.
Hey man, anybody can be taughtwhat's the?
You can always teach a new.
You can't teach a dog.
I don't know what I'm talkingabout.
Something about new tricks?

Matt (01:20):
I think that's what just happened.

Rob (01:22):
Well, you know what?
I think that's a great hardtransition to what are we \
here today, man.
Blast us off into season two.

Matt (01:31):
We're going to try out a brand new theme called Rocket
Rankings.
You can think of RocketRankings as a three-stage rocket
launch.
The lift off is going toconsist of a completely blind
tasting.
The second stage will revealwhat we tasted in the first
stage and we will continue onwith a semi-final round.
And in the third stage we'regoing to see which contestant
goes the distance and makes itinto orbit.

(01:53):
We are going to be tasting andranking bourbon today, and we
have eight bourbons lined up, sowe're going to taste them head
to head and go right down theline until we have tasted all
eight.
Very cool Once again.
I have some great friendsdrinking the universe with me
today, all of whom might befamiliar to you from season one,
so let's go around the tableand have them introduce
themselves Hi everybody, welcometo season two.

Rob (02:14):
It's Rob back again.

Chris (02:15):
Chris, I'm back again as well.
Glad to be here drinking somewhiskey today.

Dan (02:19):
I'm Dan and I seem to show up when whiskey's involved.

Rob (02:23):
Yep, good time to do that.
It's not a bad thing there'snothing wrong with that at all.
And Matt.
I do believe that we want tolet the people know that we are
going to be trying to guess whatwhiskey and we're going to have
some points totalage associatedwith that.
So there's eight total.
We'll read off the list here ofwhat eight whiskies are about

(02:43):
to be tasted.
We have the Calamette, a Bakers7, EH taylor, small batch,
Weller, Elija craig, craig,elijah oh my God, elijah, elijah
, craig, small batch Wild Turkeyand Whistle Pig.
So those are our eight choices.

(03:04):
We're going to be scoring thesethings head to head but also
trying to guess what brand iswhat as we move through the
tastings.

Matt (03:13):
Yep and scoring will be out of 25.

Rob (03:15):
Out of 25.

Matt (03:16):
For a possible 100 points.

Rob (03:18):
All right, We've got Dan pouring yeah number one's poured
.

Chris (03:23):
I can say that this is a very classic bourbon color
caramel, not too clear.
But number two, as it's comingout here, is a lighter in color.

Matt (03:34):
There are again eight bottles of bourbon, and part of
the hope for all this is that welive to the end of this episode
.

Rob (03:40):
I'm going to say number one's got quite an oaky nose to
it, that old oaky nose I gotcha.

Chris (03:48):
Maybe a little bit of vanilla to it as well.
I'm getting some sweetness butis it?

Rob (03:52):
maple.
Maybe it's vanilla, maybe it'smaple from like Canadian Canada.

Matt (03:59):
All right, I'm ready to dive in.

Rob (04:03):
Cheers Slanja.

Chris (04:05):
Ooh, that's nice.

Rob (04:05):
It's very nice, it's very nice, it's strong though.
Yeah.
We're starting off with a realbang, I feel like it is a higher
proof because there's thatlittle bit of burn that you're
getting in the back.
But man, I could have this on aCuba ice.
This is very tasty.

Matt (04:20):
My gums are tingling.

Dan (04:21):
So you got a lot of brown sugar on that.
I'd guess the proof on thisprobably 105, 107 tops.

Chris (04:31):
Yeah, definitely into the triple digits, I feel.

Dan (04:36):
I'm pretty sure I know what this one is, even though I
poured it.

Matt (04:39):
Oh boy.

Rob (04:41):
Okay, all right, I'm going to get nose here on number two.

Chris (04:45):
I'm just ready for Dan to spank us on all the guesses?

Rob (04:47):
I'm ready for Dan to spank me any day.
Let me tell you I just met theman.

Dan (04:51):
It's going to take a lot more than whiskey to get to that
point.

Rob (04:54):
Oh, number two smells drastically different.

Matt (04:57):
Yes, it does, Whoa whoa.

Dan (05:01):
I definitely know what this one is.
I couldn't tell from the bottle, but this was these bottles.
It's very much like one ofthese things is not like the
others.
Yeah, oh yeah, these are onpolar opposites, yeah so this is
going to be one of these things, really not like the others.
It's a much drier whiskey Iwon't say it like pulls all the
sugar out of your mouth, but itdefinitely dries it out a little

(05:23):
bit.
For me.
There's a high rye content inthis because it's got that nice
little rye burn to it.

Matt (05:29):
Sucking the joy out of the first one.

Dan (05:32):
Yeah, it kind of is, yeah it doesn't have any of the
oiliness that I typically likein my bourbons or whiskies that
I drink Like.
I want something almost likecoach your mouth and it's got
like a buttery ness to it.
That's okay.

Chris (05:45):
Yeah, I was about to say I usually use the word buttery
for that.
When you get that mouth, feelthat just stays.
Your tongue feels like it's gotsomething on top of it still,
even though you've swallowed.

Matt (05:56):
Definitely number one better than number two in my
opinion Am I sipping wild turkey100%.

Chris (06:01):
Am I sipping?

Matt (06:01):
wild turkey in the second one.

Dan (06:03):
I don't know.
This is the one of those notlike the other things.

Rob (06:07):
Shall we go around and give our guesses and our scores?

Chris (06:11):
Yeah, and what I think we should do is we should always
have the person who poured guesslast.

Rob (06:17):
Okay, all right.
So, matt, let's start with you,then we'll go clockwise around,
so we end up with Dan.

Matt (06:22):
All right, Number one, I'm going with a 22.
And by clockwise.

Rob (06:26):
I meant counterclockwise A 22.

Matt (06:30):
22.
I thought it was great.

Rob (06:32):
And what do?

Matt (06:33):
you think it is?
Oh, the EH, taylor, okay.

Dan (06:38):
I don't even know what to say to you right now, because
when we get to the EH Taylorwhich this is not- Thanks for
that spoiler.

Rob (06:47):
Now I will be guessing that .

Dan (06:49):
Maybe I ruined it for other folks.

Rob (06:50):
It's okay, it's all right, that's all right.
And number two your score fornumber two.

Matt (06:56):
Yeah, hosts are not in this podcast.
I'll be the first one to admitthat my tongue is not a seasoned
bourbon tongue.

Rob (07:02):
Like I'm enjoying the different flavors, I'm enjoying
learning tonight Not where Ithought you were going with that
when we were talking about yourtongue there.

Matt (07:08):
No.

Rob (07:10):
I was concerned.

Matt (07:14):
Number two, I'm going to say 15.

Rob (07:17):
I mean, that's respectable.
Okay, and what do you think?
Number two was.

Matt (07:21):
Well, I had said earlier, I thought it was the wild turkey
, but Dan said it's absolutelynot the wild turkey.

Dan (07:26):
No, I thought you were saying number one was the wild
turkey.

Matt (07:28):
No, no, I thought number one was the EH Taylor.

Dan (07:31):
Oh, right, right, right.

Matt (07:32):
All right, the number two man.

Rob (07:37):
Any day now, we don't have all night.

Matt (07:38):
Yeah, I'm just gonna say whistle pig, because I don't,
I'm not sure, I've never had itbefore.

Rob (07:44):
Okay, you know what I'm just gonna piggyback off of what
he's saying, right?

Matt (07:48):
now, well done.

Rob (07:49):
I think number two is also the whistle pig.
I'm gonna rank that, though.
A 12 for me.
Gotcha, yeah, and number one, Iwanna leave room for
improvement.
Sure, yeah, because it's thefirst one, but that may be one
of the best whiskies I've had ina long time, so I think that
it's something that I've not hadbefore.
So my guess is going to be thecalamet, and I'm going to give

(08:14):
that a 21.

Chris (08:16):
Nice.
All right, I'm thinking here.
I'm along the same lines of you, rob.
I wanna give this a high score,but I don't wanna waste numbers
, as they say, so I want someceiling room right yeah,
absolutely so I'm gonna also go22, like Matt did.
Okay On number one.
Number two I'm gonna go prettylow, so I'm gonna go a 10 on

(08:37):
that, okay, I really just don'tlike it that much.

Rob (08:40):
Yeah, I'm looking at it and wondering if I should even
finish the sip that I have inthere.

Chris (08:44):
Yeah.

Matt (08:46):
Because I don't necessarily wanna come back to
it, but I'll just take a bottleof number one and call it a
night.
I'm cool with that.

Chris (08:51):
I was also gonna give or guess, the first one being
calamet.
Okay, I haven't had that either, so it's something that was
really dark, so I'm hoping forthat.
But number two, wow, I reallyhope it's not the whistle pig,
because that's the one I broughtand I don't remember it being
that bad, but it was kind oflame when I had it, so I might
jump on that bandwagon.
That way we're all wrongtogether Getting on that pig.

Dan (09:13):
Yeah.

Chris (09:14):
I'm gonna get on the pig wagon as well.
Woo pig Sui.
All right, dan, what'd you?

Dan (09:18):
get so it's over to me.

Rob (09:20):
Well, hang on one second.
What did you give for the scoreof number two, 10.
I didn't hear you, okay, cool.

Dan (09:27):
I've been on the pig wagon for a lot of years at this point
and I really feel like at thispoint I can kind of pick out
different things with differentmash bills and you know,
different distillers use them.
So when I say like number oneis not like number two, like I
100% agree that the number twois the whistle pig.
It's a completely differentoriginating mash bill and
distillation time than whatnumber one is, I would, I would
be willing to bet the number oneis the larceny.

Chris (09:48):
Oh, that was my second guess.

Dan (09:50):
In terms of scores, I'm going to say the larceny is
probably like a 19 for me.
Whistle pig, I'm going to sayit's an 18, but it's an 18 on a
rise scale, like I mean, we'recomparing bourbons to rise right
now.
So, like your typical bourbonis going to be a lot sweeter, a
lot, you know, smoother mouthfeel, whereas your rise have a
little bit more of a bite tothem.
You know they tend to do it's alittle drier.

(10:11):
But as Rye Whiskies go, I thinkthis is a pretty good one.
I'm typically not usually ahuge fan of whistle pig, but it
is good for what it is.

Chris (10:20):
Okay, very nice.

Rob (10:22):
I think with this larceny I will feel very stupid because I
brought that and I drink itoften and I would think that I
would recognize it immediately.
Oh yeah, Interesting, yeah, butthat tasted maybe it's just in
comparison to these other one.
It tasted a lot better than thelarceny that I'm used to having
.
I don't know.

Dan (10:39):
I don't know.
I mean it definitely.
You primed your palate becauseyou went from that larceny,
which is that again, it's thatit's a weeder Like it's got a
lot of wheat in the mash bill,so it tends towards sweeter.
You know, you primed it, thenyou hit it with that Rye which
is drier, and then you went backto that sweetness again, so you
like almost overbuilt it atthat point.

Rob (10:56):
All right, gents, clear your cups.
We're going to pour number twohere, round two, if you will
Clear your cups as we all pouredsome extra into one cup.

Matt (11:04):
What do they call that?
Isn't there a name for that?
When you like take a bottle andyou pour a bunch of the same
thing and kind of sit a while,it's called an infinity bottle.

Dan (11:11):
That was it.
I have one at home.
You know what?
I should have brought some ofthat up with me so you guys
could give that a try.
It's literally like the bottleremnants of probably like 70
bottles of bourbon that havecome through my house over the
last couple of years.
Whenever I get down to likethat last little bit where it's
like, all right, that's kind ofa glass but not really a glass,
I usually just dump it in theinfinity ball.

Rob (11:32):
All right guys, pass me your number three cup.

Matt (11:35):
Chris, did you happen to add those up just out of
curiosity, or yes, it did.

Chris (11:38):
Yeah, we have number one coming in at a total of 84 and
number two coming in at 55.
All right.

Rob (11:45):
So number one is going to be moving on.
Math E equals MC Hammer.
We're talking about numbers,wow, yikes.
I have no words for this season.

Matt (11:59):
We played around with the drops in the off season quite a
bit.

Chris (12:03):
We're going with STEM school here.
We got science, now we got math.
Yep, I don't know what T and Estand for, oh God.

Matt (12:11):
If we're doing any engineering in here, I'm going
to get real impressed real quick.
I almost engineered this allover the place.

Chris (12:16):
I'm just going to say, jen did some engineering for us,
trying to hide the bottles.

Matt (12:20):
Yes, shout out to my wife who put the bottles in blind
tasting number B Everybody.
This one.
She wrapped in foil so wecouldn't see the top, the tin
foil made it shoot all over mypants.
At least it was the tin foil,it's unfortunate.
He's familiar with thingsshooting all over his pants.

Chris (12:37):
Thanks, thanks for that.
The pants.

Dan (12:43):
Don't waste good bourbon.

Rob (12:45):
From under bourbon.
It's from Australia, bourbonfrom down under All right.

Chris (12:52):
So, as Rob's pouring these, the first one has the
lighter color this time, notquite as light as number two was
, and then number four is goingback to that darker caramel
color.
Why?

Rob (13:04):
I didn't mean to why Rob?

Matt (13:06):
Why.

Rob (13:06):
I didn't mean to, is that?

Matt (13:07):
number two.
It's most of the bottle in mycup.

Dan (13:11):
So much whiskey on my pants , See you've got them out of
water here in comparison to whatyou know.

Chris (13:15):
Chris and.

Dan (13:16):
I have got going on here.

Rob (13:17):
All right, switch those around.

Matt (13:19):
There you go.

Rob (13:19):
Number three is the lighter color.

Chris (13:21):
Okay, correct.

Rob (13:22):
Let's give that a sniff.

Chris (13:22):
I'm not getting a lot.
Definitely not a lot of punchto it, no.

Dan (13:28):
Nope, I'm going to go low proof on this one, probably in
the 90 range.

Chris (13:33):
Maybe even lower, yeah.

Dan (13:34):
That's got a little bit of like wateriness to it.

Rob (13:36):
Yeah, I'm not.
I'm not loving it,ba-da-ba-ba-ba, it doesn't.

Dan (13:41):
I'm not loving it it doesn't have a whole lot of burn
either.
I feel like I could drink thislike straight for a while and
then try to stand out.

Rob (13:47):
But I'm not sure that I like what's going on in my mouth
.

Dan (13:49):
Yeah, as Anish said.

Chris (13:52):
It's just not much there.

Rob (13:54):
Yeah, I don't know.
I'm finding it difficult tofind the flavor in this.

Dan (13:59):
And maybe it's because we're overwhelmed already Only
three whiskeys in but.
I feel like it's pretty mutedin comparison to even the
whistle pig I feel like had moreof a distinct flavor profile
than what that did?

Matt (14:10):
It got to be a gobbling turkey.
It has to be.

Dan (14:13):
I'm not 100% convinced.
It's not the calum.

Matt (14:15):
Oh boy, I feel like you're putting on a masterclass over
here and I'm flying a planeblind with no windows.
I feel like that's what's goingon.
That's the fun of this thesmell of number four.

Rob (14:24):
Again coming back to something that I think I'm going
to really like Wow, I'm excited.

Matt (14:29):
Caramel.

Chris (14:30):
I like this one.

Matt (14:32):
Sweetness.

Chris (14:32):
Vanilla, but without the punch of number one.
Number one really had the punchand this doesn't hit you as
hard without yeah.

Rob (14:41):
This one not as sweet.
On the taste, I do like it.

Matt (14:46):
That's a lot stronger.
I will bet anything.

Dan (14:48):
I know exactly what this is .

Matt (14:50):
Well, that was definitely stronger.

Dan (14:52):
We're going to find out and if I'm wrong, I'm going to be
really embarrassed.

Rob (14:56):
We're going to start with Chris on this one and go around.
I will weigh in last.

Chris (15:02):
All right.
Number three I'm going to gowith an eight and I'm going to
guess that that is the turkey.
I'm not sure about that, butyou know, I'm just flying by the
seat of my pants.
Number four I am going to go ohman, I'm going to go with a 20
on that, and then I'm going toguess that that is the weller.

Dan (15:25):
All right.
So I'm really torn.
I think that number three verywell could be the wild turkey.
I'm going to work under thatassumption Because I brought the
helmet and I liked it more thanwhat I like this.
So I'll say scoring wise, 13,14.
It really just didn't bring alot to the table I could see

(15:49):
using that.
I mean, if it turns out it isthe wild turkey, it's wild
turkey one on one.
It's $20 a bottle.
You know, if you're makingbourbon cocktails, that's your
go to it.
It's solid.
Number four, though I'm almosta hundred percent sure this is
the itch Taylor small batch andfor me, like this, hits almost
all the high notes pallet wise,you know, 23, 22, 23.

(16:12):
Score wise this Interesting.

Chris (16:16):
Okay.

Matt (16:16):
All right.
The first one, I definitelythink, is the wild turkey and
small sidebar.
When I went to the liquor store, I know one of the guys and his
name is Mike Marillo Shout outto you, but I said to him I want
the worst bottle of bourbon.
You have to enter into thistasting.
And he asked me why I hate myfriends so much and I said I
don't hate them, but I enjoycomedy and I want to see what

(16:36):
happens.
This is not the worst bottle?

Chris (16:39):
No, this is not, by by any stretch of the imagination,
the worst.

Matt (16:43):
No, and that's the follow up to the first part of the
story is, I looked at what wasavailable and what could have
been considered the worst bottleon their shelves and I did
think I like these guys way toomuch to do that to them.
So I'm at least going to pick abrand that we like.
That three was the wild turkeyand I'm going to give that an
eight.
It tasted like it would goreally great with Coke over ice.

(17:06):
That's what I felt about it.
That's fair.
This second one, I think, wasthe Elijah Craig, but I'm not
sure.
Okay, it's definitely higherproof.
I feel like it's higher proofthan anything else we drank so
far, which is what I'mconflicted about.
A little Bernie for mepersonally, but I'm going to
give it a 20.
I enjoyed the flavor of thenose tongues, little numb.

(17:28):
Okay, I'll do that Over to you,rob.

Rob (17:32):
Yeah, I'm going to go.
Number three my guess is wildturkey as well.
I'm going to give that a nine.
Didn't really like it.
Number four I enjoyed it.
I still think I enjoyed numberone better from last round.

Chris (17:49):
Yep.

Rob (17:50):
I'm going to go.
Did I give number one a 20 or21?

Chris (17:55):
You gave it a 21.

Rob (17:57):
Okay, I will give this a 20 .
It is not a large margin andI'm going to guess the EH Taylor
as well.
Cheater.

Chris (18:07):
No, I'm just kidding.

Rob (18:08):
I mean, I'm not guessing it because he guessed it.
I'm guessing it because Matt'san idiot.

Chris (18:16):
Yeah.

Rob (18:17):
For those of you listening, Matt just launched water all
over the place.
I'm just launched water allover Dan.

Matt (18:21):
I'm not sure why, but you know how I was going to wave
Thanks you, and then things wentwrong.

Chris (18:29):
Sorry, sir, the wires in his arm.
Yeah, number three definitelythe lowest so far, at 38.
Across the board, turkeys.
Number four was a close secondto number one, at 82.
84 versus 82.

Rob (18:47):
All right, who's got five and six?
Let's move it on.
I got five and six.

Matt (18:52):
Who's taking a sip of that cup that everything's going
into at the end?

Chris (18:55):
Oh, my God, that was a very satisfying pork pop.

Matt (18:59):
Chris, you and I are the only ones that haven't spilled
anything on ourselves yet orspilled something on somebody
else, so I feel like it's only amatter of time, wait, what did
I spill?
Well, you got something spilledon you, oh, okay.

Dan (19:09):
See.
Well, that's not my fault.
I'm the victim here, Matt, I'mthe victim.

Rob (19:13):
Oh my, quite a poor there, Christopher.

Chris (19:14):
Trying to go just above the bottom line.

Dan (19:16):
I see what you're doing, Geez you're driving me home,
right, I am Well, let merephrase that, if you're going
to pour like that, I'm going toneed you to, okay.

Chris (19:29):
Moving on to number six, on the poor, the logistics of
this we thought were brilliant,but not as much.

Rob (19:36):
Yeah, turns out there's probably a better way to do this
.

Dan (19:40):
You just end up juggling so many cups.
That's the challenge.

Matt (19:45):
Well, when you start drinking bourbon.

Dan (19:47):
But by the second round, when the hand I coordination is
not what it should be, yeah,that's what it gets real tricky
you mean when you still water onsomebody right, yeah, okay.
Well, I'm taking a shower whileon the podcast.

Chris (19:59):
All right, both evenly colored this time, or at least
very close, very similar incolor.

Rob (20:05):
All right, I'm going for number five.

Dan (20:07):
Oh, definitely a different nose on the two oh yeah, number
five is decent.
We're back to that nice oilymouth feel with number five.

Chris (20:15):
Again.
For me it has that like vanillasmell to it, something that's
sweet, but not really likesugary sweet.

Dan (20:22):
Yeah, I mean it's definitely got that, that higher
wheat content that youtypically pick up, that
sweetness, so it's got a littlebite to it, not too bad.
I'd say 105, 107 proof,something like that.

Chris (20:37):
And so, Dan, you're going to kick us off here if you're
ready.
I know we're still sipping andsmelling.

Dan (20:43):
What is this?
This is the first one.
Six is the second right.

Rob (20:46):
That's correct, all right.

Dan (20:48):
So I'm going to say this number five is the Baker seven.
It's got a really smooth mouth,feel on it.
I assuming I'm correct, I'm ahuge fan of that particular
bourbon.
I'd say this is a 20, 20, 21,or 20, between a 20 and a 21.
So we'll call it 20, just foryeah, yeah, it's sanity's sake.
Number six Number six.

Chris (21:11):
I didn't like that one as much.

Dan (21:13):
Now this one doesn't have that sweetness.
This one feels like it's got alittle bit more of a rye kick to
it and it doesn't have thatoily mouth like that buttery
oily mouth.
Feel that you know I reallylook for and like bourbons that
I tend to reach for.
I'm going to guess and say that, knowing what's, you know what
was in the contest, I'm going toguess this one at the Elijah
Craig and I'm going to put thisone at about 17.

Chris (21:35):
Okay.

Dan (21:37):
Matt, what do you get?
It's not bad, but it's not yeah.

Matt (21:39):
The second one I also thought was the Baker seven and
I'm going to give that one likea 16 overall.
The second one, I think, wasthe calamet, and that is a pure
and total guess based on thefact that I've never had it
before.
I didn't quite enjoy that oneas much, so I'm going to put

(22:00):
that one at like an 11.
Okay.

Rob (22:02):
Okay, what do you got, rob?
Number one, I'm guessing thebakers.
I'm also going to give this a17, and I actually liked number
two a little bit better thistime around.
Interesting, I think.
Number two is the larceny, so Ithink this is the one that I
brought.
I think that the larceny is an18.
They're very, very close for me, the two of them, but the

(22:28):
number five has a little bit ofan aftertaste that's a little
bit oaky to me, like a littlesmoky oaky, and I prefer more of
like a sherry, like sweet typeof aftertaste in my bourbons.

Dan (22:40):
I mean, if you're wrong, you can at least hang your hat
on the fact that they're made bythe same distillery.

Rob (22:44):
Hey, so you know, there's that Good to be.
What do you think?

Chris (22:48):
Yeah, I was with Dan on this one, that the first one has
that like buttery mouth feelthat I really enjoy, didn't burn
too much but still had the burnwhich I like.
So I'm going to give that a 19.
I'm just going to stick withthe rest of the group and say
that's Baker, I haven't had thatbefore and then I don't
recognize this.
So the second one I'm prettysure I've had this before and so

(23:10):
I agree with Dan.
I think it's the Elijah which Ididn't really like.
It burned a little too much,which is rare for me to say,
because I really do like thesingle malt scotches which
really burn.
But I'm going to give that onea 14.
So with that we have numberfive at a total of 72, not too
shabby and number six at a 60,which is kind of ironic.

Rob (23:33):
So number five moving forward out of that one.

Matt (23:37):
All right, jen Booby trapped this one as well.
There's a little bit of foilaround the top, so yeah, look at
that, it's a good wife.

Dan (23:43):
She hid the characteristics on the top of the bottles that
might give them away as to whatthey are.

Rob (23:48):
Yeah, my pants are finally drying.

Chris (23:50):
In case the audience was curious that was a lot, that was
a lot.
That was a lot, that was a lotit was a pants party.

Matt (24:05):
You always party my pants.
Clearly enjoys your pants.

Rob (24:08):
You know, I do have surprisingly delicious meat as
proven in season one.
One time One episode One quotehey, man quotes matter.

Dan (24:17):
Oh, definite, color difference already oh yeah.
Two of those.

Rob (24:20):
Oh, seven smells like pure gasoline Rowe.
I'm thinking number seven mightbe the wild turkey.
Oh, I don't know.
I don't know, I'm going totaste it.

Dan (24:31):
No, it doesn't have that hard.
I think we all called that wildturkey, right?
I'm going to be reallysurprised if it turns out we
were collectively wrong on that.

Rob (24:41):
I do not like number seven.
It's almost got a peatiness toit.

Dan (24:46):
There it is, number eight.

Rob (24:47):
Okay, let's get to number eight Now.
It seems that I tend to preferthe darker of the two on the
poorest, so let's see what'sgoing on here.

Dan (24:55):
You could end up just being a victim of a heavier char and
the barrels Like that.
Heavier char leaves a darkerwhiskey.

Rob (25:04):
I don't like either of these.
I'll be honest with you.

Dan (25:06):
Really.

Rob (25:06):
Okay, no, woo Woo, okay, woo Woo.
Well, I'm gonna have to doubleguess here because I've done
something wrong.

Dan (25:18):
I think that's acceptable.

Rob (25:19):
Yeah, I'm gonna go with.
7 is Wild Turkey and I'm gonnagive it a 9.
And number 8, I will say is theWeller, because I don't believe
I've guessed that yet, and Iwill give the Weller a 13.
I definitely like it more thannumber 7, but I still don't love
it.
It's kind of got that likecampfire too much of a campfire

(25:40):
taste for me.

Chris (25:41):
Interesting.
Okay, I definitely didn't likethe number 7.
So I'm gonna give that a 12.
Okay, and just for the odds,I'm gonna say that's the larceny
.
I don't want to double guess.

Dan (25:56):
I think it's okay to double guess, as long as you're not
doing it in the same round whereyou're saying both.

Chris (26:02):
Oh, both are the same thing.

Dan (26:03):
Yeah, this is both the larceny.
Clearly it's not, like you know, both larceny.
That being said, seven's notlarceny.
Okay, that's all right.
That's my guess anyway.

Chris (26:13):
Well, I'm gonna number eight.
I'm gonna go with 17 because Ilike it.
I don't like it better thansome of the other stuff we've
had.

Rob (26:20):
Okay.

Chris (26:21):
My only one that I haven't guessed is the EH, so
we're just gonna put that inthat spot, okay.
Process of elimination.

Rob (26:26):
All right.

Dan (26:27):
Dan, what school is.
So I like number seven.
Like I'm a little surprisedthat you guys don't enjoy it as
much.
It's not the best bourbon thatwe've had or best whiskey that
we've had by far.
I'd probably put it around a 16or 17.
I'm almost positive.
This is the calamit that Ibrought, which was a calamit
nine year, so it's an agestatement.
Whiskey has been distilled andbarreled for nine years.

(26:47):
It's got a little butterinessbut then it dries out a little
bit and it doesn't have that,doesn't have that Kentucky hug
that they talk about, where itlike settles in your, in between
your lungs and just sort oflike burns a little bit.

Rob (26:58):
Is that a sexual?

Dan (26:59):
move.
No, that's what they call itLike yeah, you go on the you go
on the tours down there.
They'll talk about, like youknow, the whiskey and like the
whole experience and everything.
And they're like you know theKentucky hug, which is that that
hot, warm feeling you get likeright here between your lungs
when you take a big sip ofwhiskey.

Chris (27:14):
Number eight does that to me.
And number eight, it's likewham.

Dan (27:18):
Number eight.
This has got to be the Wellerantique, the Weller 107.
So it's 107 proof.
I'm fairly certain, in lookingat the bottles that we brought
here today, this might be thehighest proof out of all of them
.
I could be wrong about that,but I think it's the highest
proof out of what I brought Forme.
I really like this bottle.
This is one that, like peoplego crazy trying to hunt this
down and, like you know, you canbuy it for 50 bucks in Ohio and

(27:39):
you know, try to find outonline it's $200.
So for me like that priceknowledge, though doesn't really
impact my overall enjoyment ofit, like it's still a 20.
For me it's not a 25.
It's not like you know thestellar thing, but I do enjoy
that little higher proof becauseand I think I might have talked
about this doing the new riffepisode my preference is that

(27:59):
110 to 115 proof whiskey that'swhere I like to hang my hat.
Um, for you know, it just seemsand it was never intentional.
Like you know, you startdrinking whiskey.
I wouldn't think, oh yeah, Iwant higher proof stuff, but I
just found myself going back tothe bottles that were in that
proof range and really enjoyingthat.

Matt (28:17):
That's my gift.
All right Round of sale, man,Since I didn't pick it and it's
the only one that I'm not sureabout.
Number seven I think it's thelarceny.
I know that's wrong.

Rob (28:26):
I'm going to throw that out there and say eat my hat.
I know that's wrong, I knowthat's wrong, but it's not,
you're okay, okay.

Matt (28:34):
I'm going to give that one overall a 17.
I didn't, oh wow, just like itstrongly.
I didn't like it real it was.
It was nice.
I thought it had a nice flavorto it.
It didn't give me the Kentuckyhug, which I think involves two
large men and somebody's cousin,yikes.

Dan (28:54):
It's a real down home experience for you Listen if
you've never been to a Kentuckydistillery.
You need to go to Kentucky atsome point you can take a tour
of one of the distillers.

Rob (29:04):
I mean, I'm sure you're right, but if you want a true
Kentucky hug, I think you needto wind up at a truck stop in
Kentucky.

Matt (29:10):
I might now be banned at the border.

Dan (29:12):
I have absolutely met some of the nicest people on the
planet in the state of Kentucky,and I'm not going to agree with
you because I need to go backto Kentucky at some point I was
going to say he clearly wants togo back.

Matt (29:20):
No, no, no, no.
I believe I'm no longer welcomeacross the border.

Dan (29:23):
No, it's there.
It is a completely differentcultural environment.
It's different experience,different place of life.

Rob (29:28):
I have nothing against anybody from Kentucky.
I'm just trying to pick the lowhanging fruit here.

Dan (29:34):
If somebody's going, to throw me a softball.
I might as well try to hit itout of the park.
They can make a damn goodwhiskey.
That's what we can all agree on.

Matt (29:42):
I'm going to also guess.
Number eight is the Weller, andI'm going to give that one a 21
.
I enjoyed that quite a bit.
It's definitely a higher prooffor sure.

Dan (29:51):
If that's not the Weller, I'm going to leave you the
bottle of Weller as a like.
I don't deserve to own thisbottle because there's no way
Strong words from.
Dan strong strong words Okay.

Rob (30:02):
So, chris, what is?

Chris (30:02):
moving forward.
Moving forward, it will benumber eight with a 72, and
number seven was only a pithy 54.
All right, gents.

Rob (30:11):
Now, before we get into the second round of tastings, why
don't we reveal one througheight, what the brands are, and
we'll taste?

Chris (30:19):
not blind going forward.
As we're doing that, let mequick recap Our number one rated
was number one, which is ironicat 84.
So let's reveal what that is.

Dan (30:29):
Are you going to let everybody know who got it right
at this point too?

Rob (30:32):
Oh yeah.

Dan (30:33):
Cool, so number one.

Rob (30:35):
Oh, my God Wow.

Dan (30:38):
Number one is the.

Chris (30:39):
Lose.

Dan (30:40):
That was a sleeper, it really was.

Chris (30:42):
Wow.
Well, again I said before westarted, you and I both were
like this is a really goodbourbon we drink it a lot and we
use it to mix, we drink itstraight, it's just a good
bourbon.

Dan (30:52):
So yeah, so, and I think it's important to note like
these are in, like Did anybodyguess that correctly?
Yeah.

Rob (30:59):
Yeah, my guy yeah.

Dan (31:01):
So it's probably important to let everybody know these are
in like canvas bags you can'tsee what the bottle is in there.

Matt (31:07):
No, and.

Dan (31:07):
Matt's wife, jen, was devious.
She like wrapped the top of thebottle in aluminum foil.
I don't even think she took offsome of the caps that were like
identifiable, so we couldn'tsee what if there was a logo on
her.
So number two Whistle, whistle.

Chris (31:23):
All right.
So we all nailed that one.

Matt (31:24):
All right Okay.

Chris (31:27):
So it's the lowest, but it is the third to last.

Rob (31:30):
Okay, so that's technically number six.
Then Correct In the full list,okay.

Dan (31:36):
So the larceny advances, it sticks around.

Rob (31:38):
I will reveal number three.

Chris (31:42):
Gentlemen, Come on Turkey yeah.

Rob (31:44):
Tis the wild Turkey Gobble gobble gobble.

Chris (31:47):
All right, so both number two and three, we all across
the board nailed correctly, okay.

Rob (31:53):
Nice.
So I'm holding a lead nowbecause he's the only one who
guessed larceny Correct.
Number four, my friends is theEH Taylor Wow.

Chris (32:04):
Anybody get that.
You and Dan both hit that.
Oh okay, all right, myapologies.

Dan (32:09):
And this is another one she hid the top of the bottle by
sticking a wine bottle saver onit.

Chris (32:13):
This one was also number two overall.
Number two overall, all right.

Rob (32:17):
Okay, very good.
Cool Chris, would you like toreveal numbers?

Chris (32:21):
Five and six.
All right, number five here.
Number five is the Baker.

Dan (32:26):
All right, baker seven.

Chris (32:27):
Another one we nailed across the board.
All right, okay.

Matt (32:31):
So the moral of the story is if we listened to Dan, we did
really well.
Well, no, we.

Chris (32:36):
That was how that went down.
We didn't only.
That's why.
I wanted us to rotate what weanswered in.

Rob (32:42):
So is Dan perfect as of now so far.

Chris (32:46):
Yeah, you, son of a being which only means his odds of
being totally right are gettingbetter and better, which is
ridiculous.

Rob (32:54):
I am very afraid.
All right, here we go.

Chris (32:56):
So we were all right on Baker.

Rob (32:59):
And was the Baker's the one that moved on out of these two,
it is yes, okay, number six,elijah Craig.

Chris (33:06):
Dan, and I got that one right.
Unfortunately, that one was 60.
So I think that was in fifthplace.

Rob (33:12):
Okay, and Matthew number seven, please, all right.

Dan (33:16):
These are the ones I was really not 100% sure on.

Chris (33:19):
Yeah, but you've got to have the, except for the Weller.
You know the Weller, so thathas to be the Kalamit.

Dan (33:24):
So Dan is going to have a perfect score here.
That will never happen again.
We could do this again.

Matt (33:30):
Wow, dan, I am impressed, I am impressed, I mean this was
another one.

Chris (33:36):
I should have double guessed with the Weller at the
end.
There we go Weller 107.

Rob (33:39):
After the Weller 107.

Dan (33:41):
All right, okay, so really wish we hadn't unveiled these,
though.
Like, well, actually, you knowwhat you guys are a great group
to do this with, because, if youask, like the super, like crazy
whiskey guys, the ones thatlike drive around all over the
place, these are the two thatthey're going to go after, and
by that I mean the EH Taylorsmall batch and the Weller 107.
And they're going to tend toignore the Larsonie small batch

(34:03):
and the Baker seven, and that'sa real shame, because both of
those are fantastic bourbons.

Rob (34:08):
And I'll be honest, I don't know enough to be snobby about
it.
So I'm going to give these alla fair shake, now that we know
what they are heads up.
Do we want to?

Chris (34:16):
do like.
I feel really good, though,that we put Wild Turkey at the
bottom.

Matt (34:23):
I got to hop in for a second.
Dan just scored a perfect.
It's Mortal Kombat.
Flawless bourbon victory youknow what.

Rob (34:29):
Let's go our step for that.
Yeah, absolutely, stelers,thank you.
Do we want to do one versus twoand three versus four?
Are we going to do?

Chris (34:40):
it.
It'll be one versus four.

Rob (34:41):
One four, two, three.

Chris (34:43):
Yeah, so that's the way to go.
We're going to have theLarsonie versus the EH.

Matt (34:48):
I'm still enjoying eight.

Dan (34:49):
See, I am definitely biased and I'm going to actually ask
that one of you guys pour minewhile I turn around because in
my head I am a huge fan of EHTaylor.
I love everything they've done,like I've tried all their
whiskeys with the exception of,like, the super rare stuff.
So I'm not 100% sure that I'mgoing to be able to give you a

(35:10):
completely unbiased like take onit.

Rob (35:13):
Chris, do you want to pour for Dan?

Dan (35:15):
If you wouldn't mind, sir, I almost spilled that would have
been bad, we're good.

Chris (35:19):
All right, I'm doing the Larsonie and the EH right,
that's correct.

Rob (35:23):
That's correct.
And then you know what they areand hand it to them, and then,
before we taste, Pour them bothinto both classes.

Chris (35:32):
Or pour the wild turkey into one.

Matt (35:34):
Something else Before we taste.

Rob (35:36):
Let's let Dan taste yes, and give scores not knowing
what's what.
I think that that'll be fun.

Matt (35:42):
Yeah.

Rob (35:43):
Because then he won't know what's going on.
All right, mr Dan.
All right, turn around and pickeither of them up.
We know what's what here.

Dan (35:53):
So you guys should know that originally, when Matt came
to me and said, hey, I want todo a bourbon podcast, I offered
to let him do it at my house andinstead of eight we'd have been
doing like 16.
Like everybody would haveneeded to Uber home.

Rob (36:03):
Listen, I have to get up at five in the morning and drive
into work tomorrow.
That's a use.

Dan (36:08):
So it would get called out sick the next day for that.

Rob (36:09):
Yeah, or you recorded on a week which one is your pick up
there, my friend?
Which one?
The one on the left?
All right, so I started withyour left, okay.

Dan (36:19):
Yeah, it's got a good.
All right, if I had to guessright now, the one on my left
hand is the larceny.
Don't say anything.

Rob (36:27):
I'm saying nothing.
Nothing is being said.
Silence.

Dan (36:31):
All right, I'm going to the one on the right Larceny, he is
Damn Okay.

Rob (36:36):
That's, that's his guesses.
But before we reveal we need toknow what his scores are.

Dan (36:41):
I mean, they're both great Like I am a huge fan of heaven
held distillery, which produceslarceny.
I like Buffalo trace, whichmakes the age Taylor yeah, I
give the age Taylor the lead,but it's like by a point.

Rob (36:56):
Okay, so like 19 and 20.

Dan (36:58):
19 and 20 larceny is such a solid product, I'll tell you,
you are correct.
You are correct, yes.

Chris (37:04):
Yes.

Rob (37:04):
Okay, so now now the rest of us noobs will.
We'll get in.
Yeah, but I'm sorry, okayllä.
Thanks, yeah, right, yeah, ohman, yeah, what are you doing in
there In?

Dan (37:10):
here, hi, atically Alright.
Okay, I'm actually gonna be alittle disappointed if this
comes down to Weller 107 versuseach Taylor I was.
I brought some of these becauseI wanted to kind of highlight
the the distinct differenceswith Burbans that you could
really get everywhere, whichlike the Baker's 107 and I'll be
honest with you.

Rob (37:27):
I still like the larceny more these are.

Chris (37:29):
They're different though, which is funny.

Rob (37:31):
They're very different now that they're head-to-head.
It's tough to pick, because Ilike both of them for different
reasons yeah so the larceny hasthat sweetness for me, mm-hmm
right, and it doesn't quit on me.
So for me the larceny is a 21,each Taylor 19.

Dan (37:46):
Okay.

Rob (37:48):
Like it's.
It's super close.

Dan (37:50):
It's interesting that you like the larceny so much to give
it like a 21, but you weren't afan of the Weller 107 because
they're both weeders like the.

Rob (37:57):
The primary element in the mash bill is Primarily it might
be because it's the proofdifference though, yeah, it
might because of the higherproof, because I think that
larceny is like 90 or 92.

Dan (38:08):
It's 92 92% out.
Oh well, 92 proof, 46% alcoholby volume and the 107 is yeah
one, oh seven, yeah, yeah, Imean you definitely like.
You tend towards the slightlylower proof, which you know.
There's a lot of people thatreally like that.
That's where they hang theirhat.
They can pick out more flavorslike they can drink more.

Rob (38:27):
I'm not, I'm not explored enough to really know.

Dan (38:31):
You know, I I'd say that this is, this is my, my largest
or a into the, the land ofwhiskey see now, blame that for
that, because if we were again,if you think, brought the stuff
over to my house, we'd have donethe podcast there, we'd have
been doing 16 instead in three,bro.

Matt (38:46):
Yeah, there will be a season three.

Dan (38:48):
We gonna happen and we didn't even bring in the crazy
whiskey I have that I didn'twant to transport.

Rob (38:53):
Chris, what, what do you think?

Matt (38:55):
so that wasn't transport friendly.

Chris (38:57):
I'm kind of sticking with Dan on this, where I like the
eh Slightly better.
Okay like I said, I like themboth, but for different reasons.
Okay so I'm gonna give thelarceny, I'm gonna give that an
18 and I'm gonna give the eh a20.

Rob (39:14):
Okay, all comes down to you , matthew.

Chris (39:16):
Yeah, did you give me numbers, rob?

Rob (39:19):
I did.
I'm sorry I missed them.
What we're?
21 and 19 21 for the larceny,19 for the eh listeners to
double check those numbersagainst what he said previously.

Dan (39:28):
I.

Rob (39:30):
I'm not.
It was a two-point difference,it's completely.

Matt (39:35):
I'm telling you oh, boy, okay.

Dan (39:39):
We have so much good whiskey in this room.
Right now it's really do yeah,I'm not invested in the school's
war.
It's more of a likeintellectual thing where I'm
like, oh, which one did come out, you know my palette for what
it's worth.

Matt (39:51):
Amateur hour Felt like.
One of these had vanilla andcaramel in the front and the
other had vanilla and caramel onthe back end.
I Prefer the vanilla andcaramel on the front.
When I'm drinking these I don'tmind the burn on the back end,
because then I can Just takeanother sip and kill it.
So I liked the larceny quite abit.
I'm going to give the larceny a21.

Dan (40:11):
I really wish I'd have brought the barrel proof larceny
and I could have turned you onyour head.

Chris (40:18):
Next time, man, that one.
I'm sure it kicks you in theballs, though you know it's not
bad at all, really, I'm gonnahave to bring it up.
All right man, what, what sothe eh.

Matt (40:27):
H was really great.
I didn't dislike it at all, butI got to put it down at least
two notches.

Rob (40:33):
So I'm gonna say 19 From from tell me this is a stalemate
that wounds me.

Chris (40:38):
Tell me, this is a stalemate.
We just had damn close.

Matt (40:42):
Oh.

Chris (40:43):
The larceny is gonna win by one point.

Dan (40:47):
Larceny snar about small batch wow unseats.
Eh, taylor, small batch.

Rob (40:53):
I mean for the price man.
I mean I don't know what theage runs, but well for
availability like I mean wehaven't, we haven't discussed at
all.

Dan (41:01):
They're about the same retail price but like, oh, okay
you won't find this in the store.
Yeah interesting it's when itgets sent, sent to a store it
ships out like that day.
I mean MSRP is pretty close.
What's this like?
The larceny is like $30 32about 30.

Rob (41:16):
Yeah.

Matt (41:16):
Yeah, each Taylor's 38.
It's such an amazing thing whenyou start to understand the
demand for different bourbons.
Well, I mean, I just looked atthe PA bourbon lottery that we
do up here because we can't findcertain things and I didn't win
and a little unhappy about it.
I was really hoping for mybottle of pappy, but that's just
not gonna happen.

Dan (41:36):
Yeah, I was really disappointed in the outcome
there too.

Matt (41:39):
And it's just absolutely amazing the amount of people
that register for that sort ofthing, that are willing to pay
the amount of money as any.
You look at the retail on someof those or the resell on some
of those bottles and it'sastronomical.

Dan (41:50):
Well, I mean, you know these two bottles are both, then
I'm indicating the well orantique and the eht Taylor small
batch.
They're both around the sameprice within it comes to MSRP of
like 40 to $50.
But you know, realistically,you see them on the shelf
they're gonna be at $100, easy,like it's not even close.
I think it's pretty importantto note at this point.
We all had DD arrangements madefor this evening.

Chris (42:13):
Yes, yeah, I'm purposefully not drinking a
whole lot.
I was telling the guys earlierSpoiler alert this is recorded
in the spring time and I havehorrific spring allergies and as
soon as I have alcohol, allergymeds are like hey, it was nice

(42:34):
to know, you see you later andso I'll die.
So I'm just sipping everything.
I'm not really going too crazy,yeah.

Rob (42:41):
I'm doing the same.
Gotta get up early tomorrow, sorough life.

Dan (42:44):
Not me.
I'm drinking full samples andI'm got.
Chris driving me home Dan andMatt are going in.

Matt (42:49):
Oh yeah, Matt lives here.
That's true, Mike.
I true turns out.

Rob (42:52):
Matt lives here.
My commute is across thehallway which is very convenient
.

Matt (42:56):
It's about 10 minutes away .
What a cheater.

Dan (42:58):
So Chris is gonna have to listen to me ramble about
bourbon, for you know the 15, 10minutes.

Chris (43:02):
I'm fine with that.

Matt (43:03):
All right, Dan, which one of those was the weller?

Rob (43:05):
I'm going for the bakers.
First that one, thank you.
I really liked the bakersbakers seven.

Dan (43:11):
It's made by knob creek, you know, seven years old.
It's a hundred and seven proof.
Interestingly enough, we got ahead to head here and I didn't.
We didn't set it up this way,but they're both a hundred and
seven proof.
Bourbon and they have similar,if I remember correctly, what's
in a baker seven?
They have similar mash bills.
Baker seven is actually eachstatement, whiskey Meaning.
The actual distillation time iswritten right on the bottle.

(43:31):
You know, this one that we'resampling today is eight years
and 10 months old, whereas theweller.
I actually don't believethere's an age statement on the
weller.

Rob (43:41):
Well, I'm gonna go right in and say that I'm enjoying the
bakers more personally.
I agree with that.
I think Matt and I have similarbourbon palates because, I'm
guessing that these two aregonna like the wellers more.

Dan (43:53):
Honestly, this is a tougher decision for me than the last
round, which was the small batchin the.
You know, small batch larcenyversus small batch eh Taylor,
because you know I feel likebaker seven Is an incredibly
underrated bottle in comparisonto the weller 107.

Chris (44:09):
Rob, what do you?

Rob (44:10):
got for your scores.
Bakers, I'm going with an 18and the weller I'm going with a
16.
They're, they're all like superclose.
You know, you know it, otherthan you know the wild turkey,
which was clearly bad.
Yeah, everything who broughtthat?
Who do you think?
The guy who lives here?

Dan (44:30):
I'm giving them side.

Chris (44:31):
I want.
I'm saying All right, I'll jumpin here.
I'm gonna go similar to you,rob, because Although I really
like the weller, I like them fortotally different reasons, so
like it's hard to say that Ilike one over the other.

Rob (44:45):
But I didn't realize how much nuance there was right in
this.

Dan (44:48):
That's the crazy part, Well how many times do you sit down
and try like a different bourbonsamples?

Matt (44:53):
Never in the space.

Chris (44:54):
Tonight.
The nuance thing is funnybecause we didn't have two
bourbons that are so similarthat it was tough To know that
there was a difference.
Like Again, if we had all ofthese back to back to back to
back, I would know that all ofthem were a different.
Yep, uh, bourbon, I wouldn't belike, oh, maybe two and three
are the same thing, uh, thatbeing said, I'm gonna go 19 For

(45:17):
the baker, okay, and 18 for theweller, okay.

Dan (45:21):
I'm actually gonna switch those go 18 for the baker, 19
for the weller.
It's interesting, though,because I am fairly certain I
scored these both higher thefirst time around, but when you
compare them to each other, Ifeel like the standard is a
little higher.

Chris (45:35):
Yeah and and you can't, you can't go off of your old
scores anyway, because we'redoing head to heads, right?
We're not doing overalls, soI'm sorry, what was that number
18 and 19?

Rob (45:46):
18, the opposite of what you had.
Yeah, exactly exactly theopposite, so your your two
scores cancel each other out, somatt got him for a tie, is what
?
Matt is the tiebreaker here.

Matt (45:57):
I'm gonna say that the baker's 19 the weller 16.

Rob (46:05):
Oh and the baker's moves on .

Matt (46:07):
Wow, okay, the weller for me was burn on both ends, and I
just felt like the baker's hadmore flavor to it.

Dan (46:14):
See, and and I sure that's fair, honestly, that's fair the
baker's has a very prominentflavor up front.

Chris (46:20):
I I like the burn, though , and that's why I was saying
like they're so different that Iwould drink them for different
reasons.

Matt (46:29):
Yeah, I was gonna say the both being 107.
One of those to me is I had agood day and I'm celebrating the
others.
I've had a bad day and I don'tlike myself, if you want to have
an I'm.

Dan (46:40):
I've had a bad day whiskey.
I've got 132 proof Canadianstuff at the house.

Matt (46:46):
You know what I should?
Yeah, I turns in now.
I'm gonna have a bad night.
You know what?

Chris (46:49):
It's crazy, though, because you drink that stuff and
it's like this is 132 proof,like this could like light on
fire and I'm like it's not thatbad and I will say Rob said
earlier Uh, I would put theweller with a nice cube of ice
and so, as you're drinking it,it would stay cooler, it would
dilute a slightly as you'redrinking it and I think that

(47:10):
would really, I think it'simportant to note to everybody
that we're just drinking theseroom temperature Straight no
water, nothing, no mix, no,water, no ice like room temp,
everything you know so.

Dan (47:23):
It'd be interesting to do a comparison like yeah, yeah
maybe that's something for downthe road sometime and doing.

Chris (47:31):
Ice cubes like actual water.
Ice cubes versus whiskey stones.

Rob (47:35):
Where it only affects the temperature versus it starts to
water down about like a mythbusters episode, when you know,
you know we've got Dan three andI'm a science man Open bottle.

Dan (47:46):
the open bottle is a big one, that's the other one.

Chris (47:49):
Yeah, myth boozers.

Matt (47:51):
Like oh, there you go, love it.

Chris (47:53):
Dan is our Jamie Heineman who that's right drank all the
vodka's and named all of them.

Matt (47:58):
Yeah, there you go.
Yeah, I'm doing it.

Rob (48:03):
I mean, listen, we can set up control groups Like.
I'm super into this idea.

Dan (48:08):
Well, unfortunately, the open bottle myth is gonna be a
challenge, because theseluscious have managed to kill
most of these bottles that areactually open at the moment.

Rob (48:15):
Well that's fair, but we don't need to drink any more of
the EH, so Dan are you shockedthat we've got the bakers in the
larceny going head to head forthe top dog in this particular
head to head challenge?

Dan (48:29):
I'm surprised, but I'm happily surprised because the
reason that I brought the Baker7 is because I knew it could
compete.
Like you know I have.
You know, my personalcollection of bourbon is
probably 70, 80, 90 bottles,something like that something
crazy.
But I brought up bottles, like Ibrought a couple that were like
harder to find the EH Taylorsmall batch one and the Weller

(48:52):
107.
And honestly, those aren't themost hard to find ones but
they're kind of entry level,accessible ones to people that
are like getting into bourbon aslike their drink.
But then I brought the Baker 7and I brought the Kalamit which,
honestly, like the Kalamit didnot do as well as I anticipated
it would.
But I brought those because Ifelt like those would be ones
that could compete and you canfind these bottles pretty much

(49:13):
anywhere.
There's no need to like reallyhunt down the bakers in the
Kalamit, you can find them.

Rob (49:20):
Well, you know that's really cool because you know
here we have bakers and thelarceny very readily available
going into this final round.

Dan (49:29):
Larceny Bourbon is an interesting story.
Do you know the story behindthis?

Rob (49:33):
I know nothing of it.
I was just in a liquor storeand I was like I want to try a
bourbon.
I don't want to pay a ton ofmoney and this bottle looks kind
of cool.
Got it home and I was like whyhave I never had this before?
I was so impressed by it andnow I buy it all the time.

Dan (49:50):
Well, larceny is made by the Heaven Hill Distillery.
It is one of their newerreleases by Heaven Hill.
The story basically goes thatlike there's a tax assessor that
was assigned to distilleries inKentucky that was responsible
for making sure that thedistilleries pay their taxes,
and you know, the Heaven HillDistillery noticed at one point
that there was a significantamount of bourbon that was

(50:10):
missing from their inventory andthey decided to try to figure
out what was going on with that.
And you know your viewers mayrealize I'm kind of wriggling
this story a little bit becauseI'm pretty drunk right now, but
on a bottle of larceny there's akey shape on the bottle and
what that basically signifies isthey figured out who had keys

(50:31):
to the warehouses where thewhiskey was aging and had
accessibility to steal thewhiskey, and it was actually the
revenue assessor, the taxassessor, that was stealing the
bourbon from larceny.
Amazing oh from Heaven Hill,rather, and that's where the
kind of the name came from.

Chris (50:47):
Look there's.
Sometimes I think to myself mangrowing up in like the 20s and
30s was probably pretty damncool.
It's like you could just breakinto a place and steal a bunch
of whiskey, apparently, and noone's gonna know for like 10
years.
And that's a pretty good lifeto me.

Rob (51:03):
Well, you know.

Dan (51:04):
Yeah, they got away with it for a while.

Rob (51:06):
I'm gonna try the bakers first.

Matt (51:07):
You know a mental image of Chris in an old Ford with like
five or six barrels in the back,puttering down the street 20
miles an hour.

Dan (51:13):
I don't know that we'd be old Ford.
If you did it now, you'd makesome money off that.
True Not that it's recommended.
Don't do that.

Rob (51:19):
Still like the bakers, but I'm gonna try to be unbiased
here and give it a real shotagainst this larceny, because,
God, it just smells so good.
The larceny.

Dan (51:32):
You really hung your hat on that larceny.
I feel like if we do this again, you're not allowed to bring
larceny, that's fine.
I'll bring larceny barrel proofto really throw you a curve
ball Crap man Head to head.

Rob (51:43):
I'll tell you, the bakers has given this a run for its
money.

Dan (51:46):
Honestly, for me the bakers would, and it's not because I
brought it Like I've really likeI mean honestly, if I had to
pick one out of the ones Ibrought to this tasting like the
EH Taylor would have been theone that I picked and that
didn't even make it out of thelast round.

Rob (51:59):
All right, chris, do you have a score already?

Chris (52:02):
I do not Hit me with yours.

Rob (52:06):
I'm floundering at the moment.

Matt (52:09):
You want me to go Go ahead ?
All right, I like them bothquite a bit, so this is really
really tough.

Chris (52:16):
He's like 15s across the board, yeah.

Dan (52:20):
I'm from the.

Matt (52:20):
Russian judges 15.5.
No, I am going to give thelarceny an 18, and I'm going to
give the bankers a 20.

Rob (52:30):
The bankers, bankers, wait, who brought?

Matt (52:32):
bankers club.
I'm going to give the bankers a20.

Rob (52:36):
Okay, so we're going bakers 20.

Dan (52:39):
Did you let your wife know how drunk you were gonna be at
the end of this episode?

Matt (52:42):
No, I didn't, For the viewers at home looking around
the table right now.
Chris is the only one.

Rob (52:49):
Rarely ever would I Rob is pretty close but, Matt.

Dan (52:52):
Matt is sourced.

Matt (52:53):
Rarely ever would I quote Jar Jar banks for anything in
life, but my tongue, my tongueis numb.

Chris (52:59):
That's funny.
I thought I was going to throwa Misa in there.
I was going to flip the table.

Dan (53:04):
I think you automatically cancel your own podcast if you
do a Jar Jar impression.

Matt (53:08):
I don't know.
I wasn't going to do one.

Chris (53:11):
All right, rob, you're forced to answer.
Okay, okay, gun to your head.
What are you picking?

Rob (53:16):
Larsonie 20 bakers 19.

Dan (53:20):
Oh, you held true, Okay.

Rob (53:22):
I have to Like it's so close.
I would almost go 19 and a halfon the bakers, but I feel like
that's cheap.

Chris (53:29):
To put it on a razor's edge.

Rob (53:30):
That's cheap, so I'm going to go one point between them.
I like the Larsonie.

Chris (53:34):
I'm up, my palate holds.
I like the bakers better, Ithink.
Now, head to head, the Larsoniesweetness starts to lose its
allure.
To me, right, because you'reputting it next to the bakers.
Yeah.
So I'm going to go Larsonie a17 and I'm going to go bakers a
20.
I'm honestly right there withChris.

Dan (53:57):
I would say 2019, I mean or 2018 rather.
I like Larsonie bourbon, I likeLarsonie small batch, I like
Larsonie barrel proof.
I like the bakers better Likein this kind of like.
That's certainly fair.
I put them farther apart.

Chris (54:11):
You know, like in the earlier rounds I put them really
close to what they were against.
But now the gap widens for mebecause I want more of just like
the whiskey flavor.
I don't need everything elseI've got to know, or your new
quality versus quality of this,but I will say for someone who's
not into that, into the reallyheavy smoky ethanol flavors of a

(54:34):
stronger bourbon, the Larsonieis the way to go.
It's really easy to drinkbourbon.

Rob (54:39):
It's so accessible yeah for sure.
And that's the way I'lldescribe it, and maybe it's just
because I have a very youngbourbon palette like I've not
been into it for a long time,tasting different things, and I
feel like the sweetness helps meto kind of carry myself into
that a little bit.
I'm the same way with wines,kind of sort of Like when I

(55:00):
first started drinking winewhich I'm not a huge connoisseur
of.
I would always gravitatetowards sweeter wines, because I
was like I can at least palettethis, you know.

Chris (55:10):
All right, the grand champion, drumroll Rob, please.
The bakers at 79.
Wow, larsonie at 73,.
A very close call, absolutely.

Dan (55:25):
I will honestly say I think it's respectable that the four
of us, through samples alone,finished half a bottle of Baker
seven while we were doing thisone, was that brand new?
That was.
I cracked the seal when I gaveit to Matt's wife to put it in a
bag.
So that gives you an idea ofhow much whiskey the four of us
have drank in the last hour and10 hours or 15 minutes, three

(55:46):
rounds, four samples a piece.

Rob (55:48):
Well, that's a half all right.
So okay.

Dan (55:51):
This bottle right here, which the age tailor was right
here when I brought it in thedoor.

Chris (55:56):
Oh no, yes, it was All right.

Rob (55:58):
I'm sorry Granted like a sixth of that is on my pants.

Dan (56:01):
Oh no, that's $50 for the bourbon on the floor, oh no, oh
no man down.

Rob (56:10):
Let's go up to a third of that on my pants.

Dan (56:12):
Oh, I'm sorry about that.

Rob (56:13):
It's okay, you know All right, there's worse things on
my pants.

Matt (56:17):
Why is it all my fault?
It's your fault.
It's not my fault, it's 100%your fault.
All right, so for the Bakers,for the Bakers victory.

Chris (56:27):
No, that's not the right, that's the wrong button Drunkie
.

Dan (56:30):
See, this is what happens when you drink nine shots of
whiskey in the space of an hour.
Could not have been moreperfect.

Chris (56:37):
See, we had the podcast.
We're ending it right there,you, no, no, no.

Matt (56:44):
No, we're done and on that note, the boozy quote for this
episode comes from Mark Twain,who said too much of anything is
bad, but too much good whiskeyis barely enough.
On social media, please like,follow and push all the buttons
for us.
That's Matt and friends DTU.
At Facebook, instagram threadsand TikTok For more information

(57:05):
about the podcast, as well aslinks to our merch store, social
media and all the places youcan listen to us.
Visit our websitemattandfriendsdtucom.
That's mattandfriendsdtucom.
Thank you again for listeningto Matt and Friends Drink the
Universe.