August 25, 2023 • 38 mins
MST Rating: 7.4
Congratulations to us on our 50th episode!!!
You're in for a sensory roller coaster as we unravel the layers of a unique Scotch. We've got a potpourri of flavors and scents from the sweet perfume of honey and orange to the spicy twist of furniture polish and hot tamales. Each sip is a revelation, tickling our taste buds with sugar plums, chocolate covered orange sticks, and a cayenne hot and spicy finish. Be prepared to take your palate on an adventure!
You'll get an insight into our personal reviews and ratings. Was the nose promising but the palate disappointing? How does it fare as a guest at a party? Is it a good mixer? Our opinions may differ, but one thing we all agree on is that this Scotch intrigues us. Also on the menu are some unique tasting notes, a little Gaelic language trivia, and our final thoughts on this very divisive Scotch. So pour yourself a dram and join us on this flavorful journey!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is Mystery Scotch Tasting with Gentlemen of
the World and we are a clubthat gets together and we try
Scotch Blind With us tonight.
I am Justin Andrew Dave.
Speaker 2 (00:12):
Nathan Chris.
Speaker 3 (00:14):
Evan.
Speaker 1 (00:15):
Alex and Vern, and, just like we do every night when
we get together, we pick up ourglass and start talking about
the colors.
We had some major technicaldifficulties with getting this
podcast up and going, so we'reall very thirsty, but we're
still going to try and relax andbe patient.
Speaker 4 (00:37):
Andrew yeah, dave, I mean our sound guide decided to
go on vacation, which is reallydisappointing, but you know.
Speaker 5 (00:44):
But give it to him.
He fixed it.
Speaker 4 (00:46):
He did fix it, probably From a cave From a cave
in Northern California orsomething.
Speaker 3 (00:51):
So this Scotch is gold, copper color.
Speaker 4 (00:55):
It looks like melted gold, kind of gold yeah 14K.
Speaker 3 (01:00):
I think I see some gold leaf floating in there it
shimmers in the light.
Speaker 6 (01:02):
Is this gold schlager ?
Speaker 1 (01:06):
Can we get a leg check?
I know Dave's kind of the legguy but Finish.
Speaker 8 (01:11):
We got some legs though.
Speaker 1 (01:12):
Yeah, some legs they're chunky, yeah, strong
legs, oh my understanding Chunkylegs Thick 2C's legs.
Speaker 6 (01:20):
Yeah, yeah.
Speaker 3 (01:21):
Oily Great, it looks drinkable.
Speaker 1 (01:26):
Should we smell it?
Speaker 3 (01:28):
I'd love to smell this.
Speaker 4 (01:29):
Ooh, that's a little spice right up there.
Speaker 3 (01:32):
It's like a spicy island, dave, kind of a little
heat to it, little nose prickle.
Speaker 1 (01:39):
I also am getting a little bit of a sweet sense too.
A little bit of honey, yeah.
Speaker 7 (01:44):
Oh, it's lemon candy.
Can you sugar a Sugar plums,sugar plums.
Speaker 4 (01:48):
Sugar plums.
Speaker 2 (01:49):
Is that legal?
You can make a song out of it.
Speaker 4 (01:51):
Yeah, make some money .
Speaker 3 (01:55):
I just get some furniture polish.
Speaker 5 (01:57):
Hmm.
Speaker 3 (01:58):
I mean, you're not wrong about the sweet stuff yeah
.
Speaker 4 (02:01):
Maybe like orange, like oily orange stuff yeah.
Speaker 7 (02:05):
Getting like a I don't know.
I'm getting like kind of thecereal grain off it.
It reminds me a little bit oflike a French saison beer, like
a little bit of that tartnessand kind of brittiness.
Speaker 2 (02:15):
I'll keep my hot tamales comments to myself.
Speaker 1 (02:20):
You peasant actually.
Speaker 3 (02:24):
Now that you say it though, I'm smelling hot tamales
.
Speaker 4 (02:26):
That's not wrong.
I had some between a saison anda hot tamale.
Speaker 2 (02:30):
Right down the middle it's called heaven right there,
yeah, a saison yeah.
Speaker 6 (02:36):
Yeah, lots of different, like candied fruit.
Speaker 5 (02:39):
The sweet for me is more like a milk chocolate.
Hmm, oh, no, well, I don't Onthe nose.
Yeah, oh, I mean what else?
I thought you tasted it.
Speaker 3 (02:48):
I thought you tasted it.
I thought you tasted it.
Speaker 4 (02:55):
Sounds like chocolate On the eye.
Speaker 6 (02:58):
Almost like those chocolate covered orange sticks
yeah.
Speaker 5 (03:03):
Beautiful.
Speaker 4 (03:05):
But it's like a hot, like an Easter milk chocolate it
is like cayenne hot and spicy.
Yeah, I feel like it's caskstrength.
Speaker 3 (03:14):
I feel like I smell the, the, the wood, the, the
cask, hmm.
It smells great Like fresh oaksmells to me.
Speaker 6 (03:24):
All very good signs.
Yeah, I like very excited totry this.
Speaker 4 (03:27):
I'm very into this scotch I this is hitting a lot
of my favorite favorite notesOlf, olfactory, what was the
olfactory Sense?
Scrumptious for your nose, whatwas?
Speaker 7 (03:43):
it, oh yeah.
Speaker 5 (03:44):
Damn, it, yeah, we drink for a scotch.
Speaker 1 (03:48):
Yeah.
Speaker 6 (03:48):
So scientific to this .
Speaker 1 (03:49):
Fully.
We had memories.
Speaker 2 (03:53):
Should really record this yeah.
Speaker 6 (03:56):
I will say, having not done this in seven months,
it's like.
It's just like riding a bike,it's like coming home.
Speaker 1 (04:02):
Yeah, loving it.
That ties together.
Yeah, welcome home, chris.
Yeah, vern, do you want?
Do you want to rate it?
Speaker 2 (04:10):
before you get a drink.
Speaker 4 (04:11):
Yeah, I'm ready to go .
Speaker 1 (04:12):
Yeah.
Speaker 2 (04:14):
I'm getting so many candy notes Like cotton candy,
bubble gum like bubble lishes,yeah, now that some of the heat
is kind of dissipating.
Speaker 8 (04:22):
Yeah, it's almost like that vibe when you walk
into a candy store and it's likeall the candies, yeah, you know
.
Yeah, did you guys just go tothe OC fair?
Speaker 3 (04:30):
Yep, I drove by it and decided not.
Speaker 4 (04:35):
The orange chocolate covered orange sticks or
somebody said that.
Speaker 6 (04:41):
I feel like that's really resonating with me the
oak barrel aged on the palatedoes not as a disappointment.
Speaker 4 (04:47):
You've already tasted it.
Speaker 6 (04:49):
Oh wow, I did too yeah.
Speaker 1 (04:54):
Now I can't not drink it.
The pressure is on.
Speaker 4 (04:57):
A little bit of heat up front goes away quick.
Speaker 6 (05:01):
If it is stronger than normal, then it's a lot of
heat.
Kudos to them.
Speaker 8 (05:07):
Oh belly heat.
Speaker 1 (05:11):
It packs a punch.
Yeah, I don't know, I'm stillgetting heat all the way down.
I am too, but it's not a.
I'm not dying also.
No, you know I'm not regrettingdrinking.
It's like Arizona Scotch it'sdry heat.
Speaker 3 (05:26):
Yeah, it's a dry heat rather than a cool, a cooling
menthol heat.
It's like breeze, alex, wasthat used Chili powder Cayenne.
Speaker 5 (05:36):
Cayenne, the cinnamon really sticks through the way
at the end, like in the back, inthe back of your palette, yeah,
yeah, where else it is acinnamon heat.
Speaker 1 (05:48):
Like there is a little bit of fireball in this,
it's just a little bit.
Speaker 7 (05:55):
I'm definitely sticking with the sweetness on
the palette.
You know it's still very sweet,very candy forward.
Speaker 3 (06:01):
Yeah, it's a really cool mix of heat and air
conditioner, heat and sweet.
Speaker 1 (06:09):
Yeah.
Speaker 3 (06:10):
Man the nose, though like going back to those, it's
even more bubble yum, cottoncandy.
Speaker 6 (06:18):
I'm getting like some , some kind of like prune or
raisin, almost yeah.
Speaker 1 (06:27):
I, I, the cinnamon, the.
I made a joke about fireball,but I this almost is like the
fireball of scotches.
Speaker 4 (06:33):
Yeah, I mean it's kind of embarrassing, but you
can say it yeah.
Speaker 3 (06:38):
But it's so interesting going back to the
nose and it's not quite matchingup anymore for me.
Speaker 5 (06:43):
I appreciate it.
Speaker 3 (06:44):
I'm getting more of the fruit like almost like berry
blueberries, the berries, butthen also some oakiness.
Speaker 1 (06:51):
Yeah, so you're not at the OC fair anymore.
Speaker 3 (06:54):
No, no, well, I mean, there's some cotton candy in
there, yeah, yeah.
Speaker 4 (06:59):
After tasting it, you're totally being on like
blueberries and oak for me.
Speaker 6 (07:02):
I will say the the fireball analogy is not to
disparage it.
It's a very sophisticatedversion of fireball, if there
ever if you're looking toelevate your fireball drinking,
this is fireball cast strengthguys.
Speaker 3 (07:13):
Yeah.
Speaker 1 (07:13):
This is a gentleman's fire fireball.
Speaker 2 (07:15):
Yeah, it's interesting, for as oily as the
legs looked, I'm not reallygetting a rich, oily mouth feel
it almost is a little thinnerthan I expected.
Speaker 4 (07:25):
Well, it doesn't have much of a lingering aftertaste
or anything, it's kind of allupfront it's.
It tastes good and well madebut doesn't have a lot of layers
on the palate.
For me, Same yeah.
It just tastes really good, butit's really fast and really
yeah.
Speaker 3 (07:41):
It's like a really big heat blast in your mouth.
Speaker 4 (07:43):
Yeah.
Speaker 3 (07:45):
And then it kind of just and then it's gone yeah.
Speaker 4 (07:48):
I might try this with water, not yet, but in a bit.
Yeah, what you're thinkingabout it, I'm thinking about it.
That water is looking at me andI'm looking at it.
That's all, that's happening.
Speaker 3 (07:59):
I do get more of that like cinnamon candy flavor on
the finish after the heat kindof dissipates.
Speaker 8 (08:08):
It's just a little bit perplexing to have such a
crazy nose and such a simplemouth feel.
You know, like you said, it'squick, it's like one of those
dissolving mints that just kindof hits your mouth and then it's
gone.
Speaker 4 (08:23):
I wonder if there's any science, because we spend a
lot of time smelling the scotch,if it kind of actually numbs us
, like if it's too hot that youdon't taste it as much as you
should, if you just like pouredit and drank it and we didn't do
all the whole likesmelly-smelly.
Speaker 1 (08:44):
Maybe we killed some of those brain cells.
Is what you're saying?
I don't know.
Speaker 4 (08:47):
I'm no scientist officially, but I don't know.
I wonder if we just one dayjust drink it, or maybe this one
, next time, without smelling it, just drink it.
Speaker 1 (09:00):
But that's against the club rules.
It's not how it works.
Speaker 4 (09:03):
We start our own club .
We don't smell the scotch, wedon't do that around here.
Speaker 1 (09:07):
We don't drink it first, then we smell it, then we
look at it.
Speaker 6 (09:11):
Just go straight to drinking.
Come here, come on.
Speaker 1 (09:15):
I feel like there is something that I incepted myself
with the whole fireball thing,because I almost can't see past
fireball-ish flavors.
Now I've weakened my palate ina way.
Speaker 3 (09:32):
I added a few drops of water and I like it better.
Speaker 5 (09:40):
You sure about that?
Speaker 4 (09:45):
Still fireball.
Speaker 3 (09:47):
Excuse me.
Speaker 5 (09:49):
I think it's much better with water.
Speaker 3 (09:51):
I do like it a lot better with water, just by my
choking there.
Speaker 5 (09:55):
I think you're just getting Tasting nuts.
It's still really bitter.
Speaker 3 (10:05):
Is it?
It's a little bitter on thepalate for me, For me it's just
kind of great fruit, grapefruit.
Speaker 5 (10:13):
I didn't want to go to the Malort route, guys, but I
think there is like grapefruit,that's there.
Speaker 1 (10:19):
We couldn't go one pod without you bringing up the
Malort huh.
Speaker 7 (10:23):
You heard it here folks Fireball and Malort
Official tasting toast.
Speaker 8 (10:28):
And that one's going to buy the scotch.
Speaker 5 (10:32):
We've given more advertising.
Speaker 3 (10:35):
I think the nose and the palate have changed with a
little bit of water.
For me, the nose has gottenless sweet and now it's a little
bit more of that furniture,polish or like new leather.
Speaker 1 (10:46):
It smells like pledge , yeah, and you like it more
with the water, yeah.
So everybody that's trollied itwith water, likes it more.
Speaker 4 (10:52):
I haven't been smelling it.
It smells very.
Speaker 1 (10:55):
You haven't been trying it with the water?
Speaker 4 (10:56):
No, I'm smelling it.
Speaker 1 (10:57):
You've been over there for like 15 minutes.
Speaker 7 (11:01):
I actually like it less with the water.
I actually prefer it straight.
For me I kind of enjoyed theoverpowering sweetness, the
cloningness of the flavor, andadding water to me just kind of
just melted it out too much.
I didn't even add that much butyeah, I kind of preferred it
(11:21):
just full, intense.
Speaker 4 (11:23):
Yeah.
Speaker 7 (11:24):
I'm weird like that.
Speaker 4 (11:26):
It is two different scotches, I feel like with water
.
But I wouldn't say it got moreexciting with water, just got
different, just turned a corner,yeah.
Speaker 3 (11:37):
I think it's getting more interesting with the water.
Personally, it's gotten moreearthy.
For me, I think the taste isbetter with water.
Speaker 4 (11:43):
Yeah, taste is water is better with water, but the
nose is.
Speaker 3 (11:47):
Less interesting.
Speaker 1 (11:48):
Less interesting yeah , yeah, I just added water and
I'll agree with you, andrew.
Yeah, it's, there's still thesweetness layer, but earthy,
herbal.
Speaker 3 (11:59):
Those are good words, those are words that I felt
Like rosemary is kind ofsomething that popped into my
head.
Speaker 4 (12:04):
Fire did I?
Speaker 2 (12:05):
Yeah, what I'm liking about adding a little bit of
water is it just changed the waythat it hits my palate.
I think it was sofireball-esque, it was hot.
It was so much hot, so muchheat, so much cinnamon in it
that my mouth instantlysalivated every time I was
getting a drink in.
So it was almost likelubricating the scotch and
(12:27):
letting it just slide down,where now just a little bit of
water just opens up in my moutha little bit.
Speaker 1 (12:33):
Nice.
Thank you, it was metal militia, but now it's like a toned down
, more refined metal militia.
Speaker 2 (12:46):
Now it's mellow militia.
Speaker 1 (12:49):
That's beautiful, that's poetry.
Speaker 3 (12:52):
Maloche.
Speaker 4 (12:53):
We just lost all of our viewers, maloche.
Speaker 5 (13:00):
I got a really weird one, so it's not the celery
thing.
You smell it with water inthere and it's almost like
holding vegetables up to yournose.
Radishy, is that?
Speaker 3 (13:14):
Oh, yeah, for sure, Like fresh sliced radishes.
Yeah, definitely.
Wow, that's a really good note.
Speaker 7 (13:24):
I mean, honestly, I feel like I'm drinking a
different scotch in you guys,like I'm getting none of this.
Speaker 4 (13:29):
I know I'm having a hard time as well.
I mean, when you say it I get alittle bit of it, but it's
definitely like you've got tohunt for it.
I think it's not giving youanything no.
Speaker 8 (13:41):
I definitely do get the citrus notes, though, like
orange rind yeah for sure.
Speaker 2 (13:45):
I got that for sure, it's not like a big note, but
it's definitely there
Speaker 5 (13:49):
on the edges of the palate.
If it says radishes in thepackaging, I'm going to walk at
it.
Speaker 1 (13:56):
That would be so chill.
Speaker 7 (13:59):
For me though, yeah, I don't know.
I just liked it a little bitmore.
It was like syrupy and kind ofheavy, and I actually preferred
that out of this particularscotch.
Well, I don't add water.
Speaker 3 (14:08):
I wonder, though, if it's necessarily the water that
you added or the time since westarted.
That's a good question, maybeit's your idea.
Speaker 1 (14:17):
You added a lot of water.
I added a lot of water, butlook how cloudy it got.
Speaker 8 (14:21):
You have more scotch now than you had at the
beginning.
Speaker 3 (14:24):
That looks like kombucha.
Speaker 2 (14:26):
It looks like a French saison beer.
Speaker 5 (14:27):
I do that a lot.
It does look like a farmhousebeer.
Speaker 4 (14:30):
I've never seen it cloudy like that, which I think
is the non-chilfiltre thing,Non-chilfiltre yeah, I've never
seen it actually happen.
Speaker 1 (14:37):
You're drinking that?
Speaker 4 (14:39):
Yeah, it's good for you.
Speaker 3 (14:41):
It's good for you.
I don't know if it's with thewater or the time, but it's
gotten more earthy, more vegetal.
Speaker 7 (14:49):
I got a little bit more herbaceousness.
For me it was more lavender,fresher herbs, but I don't
necessarily like that.
I preferred the heavy citrussyrup flavors that I was getting
earlier and a little bit of thecinnamon.
I have to admit I do likefireball on occasions.
Knew it, this will be my lastscotch call Signing off.
Speaker 8 (15:14):
He also didn't say on occasion.
Speaker 6 (15:16):
He said on occasions.
Speaker 5 (15:20):
You're a lover and a fighter.
Yes, have a sweet short adjoin.
Speaker 4 (15:23):
Oh no, yeah, with this much water, when it turns
into kombucha it is truly likeit gets floral and herbal and
vinegary A little bit.
Yeah, you taste like water,yeah.
Speaker 6 (15:38):
Well, that's because there's more water than scotch
in there, I was just hunting.
Speaker 4 (15:40):
I was wanting to see how far I could push, in that I
was looking at you judging youas you do Because of what you
did.
You're a mad man, and now Imust drink it.
Speaker 1 (15:54):
Any guesses on?
Speaker 3 (15:54):
region Space side.
It's a very confident spaceside.
It's a big region.
Speaker 1 (16:01):
No Head shakes from Nathan.
Speaker 2 (16:05):
For as many scotches as I've drank, I have zero
comfort guessing location yeah,I'm kind of stumped Region and
age.
Speaker 3 (16:13):
It's like a total shit show yeah.
Speaker 6 (16:15):
Because there's so many that trick you into that
You're like, oh, this is anislay, for sure, and then it's a
highland, so the guess is hardyeah.
Speaker 3 (16:23):
I will say the reason I said space side is because
they tend to be fruitier.
I picked up on a lot of fruit.
Speaker 1 (16:29):
So there's a little method to your madness.
Speaker 5 (16:31):
Yeah, oh excuse me, season yeah.
Speaker 4 (16:36):
When do you drink kombucha?
Every?
Speaker 5 (16:39):
day, never, you're right In a cave.
If we work, this is we work.
Speaker 4 (16:43):
The season is we work , yeah, every day.
Yeah, got bangs, you have bangsand you work, and we work.
And this is your scotch Justpost Post yoga.
Speaker 3 (16:55):
This feels like a spring scotch to me, because the
fruit, the fruit, but also,like Evan said, the lavender,
the herbs.
Speaker 4 (17:02):
Yeah.
Speaker 3 (17:03):
Easter milk chocolate Like in blue radishes.
Speaker 4 (17:06):
Tuesday scotch in spring.
I think you know you're justtrying to get to Wednesday and
it's Tuesday, it's Tuesday.
Speaker 1 (17:17):
There's nothing you can do about it.
It's not even a season.
Speaker 3 (17:20):
It's a day of the week yeah Somebody said, the
worst day of the week.
Speaker 4 (17:24):
Yeah, but in the best season of the year, arguably
Spring.
Speaker 1 (17:32):
The consolation prize .
Speaker 5 (17:33):
Yeah, I'm going to say Highland 11.
Wow.
Speaker 1 (17:39):
Bold and strong, alex .
Speaker 4 (17:40):
The thing is it's not a bad scotch.
No bad notes that we've kind ofan enigma.
Speaker 3 (17:45):
It's interesting, it's very interesting.
Speaker 4 (17:50):
I feel like you would use this.
Maybe it's using like a blend,like it's from Johnny Walker
blend or something like that.
Speaker 1 (17:58):
Could it be a blended scotch Dave?
Speaker 3 (18:01):
No.
Speaker 8 (18:03):
No One thing.
Am I a guy who would bring ablend?
Is the question.
I don't know.
Speaker 1 (18:06):
Which we don't know, not even know that we don't know
you.
Speaker 6 (18:08):
We don't know you, we don't know you, we don't know
you, we don't know you, we don'tknow you, we don't know you.
We don't know you, we don'tknow you.
Justальной does create you asan illusion.
Tenard blades, which one FineWrong no-transcript make me
believe this is an Islay, so I'mruling that out no, personally,
which means it's probably anIslay and not Campbelltown
Exactly.
Speaker 7 (18:24):
I was going to guess Campbelltown because, there's
only like three distilleries inthere.
There's no chance in hell thatit is, but it's a lowland either
.
Speaker 4 (18:31):
So yeah, I guess I'll say Highland, I'm going to say
Highland, I'll say Sky, I'll sayHighland from the Highlands.
Speaker 3 (18:37):
I'll say Sky.
That gives you two choices.
Do you want to guess adistillery, Evan?
No yeah.
Speaker 6 (18:44):
I don't think.
I don't think Islands, I thinkit's like a aerospace side.
Speaker 3 (18:49):
I do think it's 50% or above, especially knowing who
bought it.
Speaker 5 (18:56):
Yeah, what's our ABV?
Oh, you're already know.
Speaker 4 (19:00):
Oh, he knows.
So something else to step in.
Nathan, here it comes, dropthat 69.
Yeah, hey 666.
Speaker 2 (19:13):
I'm going to say 47.
Oh, let's move on, let's say 56.
Speaker 3 (19:18):
Yeah, I'm going to go like 59.
Speaker 7 (19:21):
59, dude.
Speaker 1 (19:23):
I'm going to go 52.
Speaker 3 (19:25):
Why not?
Speaker 1 (19:26):
It feels like a 52.
Speaker 4 (19:29):
I really want to like this.
Maybe it's a mixer scotch Like.
Speaker 1 (19:33):
Well, you really want to like this.
Does that mean you don't likethis?
Speaker 4 (19:37):
No, I mean, I don't mind it, but I guess you added
50% water for it.
Speaker 6 (19:43):
So, half of your experience 60 to 70% water.
Speaker 8 (19:47):
You were drinking Like your ABV on your scotch is
like it's kombucha.
Speaker 4 (19:52):
It's like 20%.
Speaker 7 (19:54):
It's like 20%.
No, it was Coors Light.
I added that much water.
Speaker 4 (20:00):
I added in two different sessions.
Speaker 6 (20:03):
No, no, we saw, we saw that that was a lot of water
.
Speaker 4 (20:06):
And because I wanted to pull more out of it, because
it feels like it's well-made andit's delicious, but I wanted
there to be more going on.
I wanted to pull somethingextra out of it, so I added the
water the first time, thinkinglike there would be more there.
And then I was like, well,maybe I need to send it and uh,
(20:30):
send it full, send Gatorade, andum, there was.
I mean, it was still drinkableeven at 0.5%.
Speaker 2 (20:39):
ABV Technically, yeah , he's drinking up.
Actually, he's a greatcompliment right now.
Speaker 1 (20:43):
The more I drink it.
You sound like a disappointedfather that's trying to find a
good thing about their kids',like baseball game or something.
Speaker 4 (20:51):
Oh yeah, that's pretty good.
Speaker 1 (20:52):
Yeah, yeah, like you don't.
You know they didn't play well,they struck out.
Yeah, fucking struck out.
Speaker 5 (21:01):
They ran the wrong way on the on the base they
dropped the pop up yeah.
Speaker 4 (21:04):
And you're starting with like well, you show up,
yeah, um, it's a nice day.
Speaker 3 (21:10):
You have your shoes on the right feet.
Yeah yeah, they're not tight.
It's a night in the sun's out,we're not.
Speaker 4 (21:16):
That's amazing.
Speaker 6 (21:17):
That's not the Scotch's fault, though that's
not the Scotch's fault becauseyou added so much water.
Speaker 4 (21:22):
I mean, do you guys have more to say about the
Scotch?
Because you guys are shittingon me for adding water?
Speaker 8 (21:31):
to mine, but like use your air.
Speaker 4 (21:34):
But are you guys happy with who you are?
Speaker 1 (21:38):
Like in general, yeah , in general, and also as like
non-water adders no.
Speaker 3 (21:45):
I added a few drops of water.
I'm very happy with my decisionCauses conflict.
Speaker 5 (21:49):
Oh no, what, what?
Speaker 6 (21:51):
causes conflict, it only causes conflict if you
ratio it, 50% water, which Ihave nothing further add to the
Scotch.
I'm just going to keep railingon Vern for adding too much
water.
Speaker 1 (22:01):
This is a very 2020 Scotch.
Speaker 7 (22:03):
In this situation.
Vern is the kid who dropped thepop fly, and doesn't?
It struck out a bunch of timesand we're all the disappointed
dads, Disappointed and burnt.
Speaker 4 (22:14):
And that kid's not allowed to say like well, what
have you done with your life?
That's the cackle of dads.
Speaker 2 (22:20):
No, it's not about us right now.
We're talking about you rightnow, like a good dad Like a good
dad.
Speaker 7 (22:27):
What are we working?
Speaker 1 (22:28):
with yeah, do we want to rate it?
Are we ready to rate this puppy?
Speaker 3 (22:32):
Yeah, okay.
Speaker 1 (22:33):
We're going to start.
We're going to start with you,Vern.
Speaker 6 (22:38):
That's the only place we could start.
Speaker 1 (22:40):
You have to go first.
6.9.
Speaker 4 (22:42):
Oh, nice, nice Everything.
I think it already has it's 0.9Scotch past the class.
It did no extra credit, but itwas still present.
It was all it showed up.
It was a nice day.
Can I interrupt?
Speaker 3 (23:03):
Because you were stoked when you saw this Scotch
on your class roster.
At the beginning you saidsomething like you.
Speaker 1 (23:11):
I agree with Andrew, you loved it.
Speaker 3 (23:13):
No, who are you?
Check the podcast you loved?
Yeah, rewind the tape.
Speaker 1 (23:17):
He was smelling it.
He was about to give this a 10on this on the nose.
Speaker 4 (23:22):
Yeah, but then you.
Speaker 8 (23:24):
Scotch only goes so far before you need.
Speaker 4 (23:26):
I mean, I didn't water it down until, but, like
we all remember, the nose isgreat and the nose only gets you
so far, as they say.
Speaker 8 (23:38):
So it's like a good first impression Scotch, but it
was so.
It was like a great meetinggreat encounter, engaging, and
then we always talk about.
Speaker 1 (23:48):
You know a party?
What guest at the party?
So this is the guest thatshowed up shook hands, was
really cool and you're like, wow, that guy is super cool.
And then he got drunk and heended up being a fucking asshole
.
Speaker 4 (23:58):
Yeah, I mean no, not full asshole, but Okay, without
the fucking just asshole.
Honestly, not even that wasjust like a disappointment, you
know, like he didn't addanything to the party.
He ate all the nice.
He ate all the best appetizers.
(24:20):
He ate the whole salmon ball,the shrimp.
Speaker 1 (24:24):
The shrimp yeah.
Speaker 4 (24:27):
The double eggs, the devil eggs, and didn't show up
with anything.
And you're like eat half andput it back.
I didn't show up with anything.
Speaker 3 (24:35):
Everybody was excited when he walked in the door and
then it just yeah, he was likeI'll dip the chicken wings.
Speaker 4 (24:41):
It was big at the beginning and then it just there
was nowhere to hang your hat ona scotch.
It was just a nub Every timeyou tried to hang your hat and
just kept falling off the whole.
Speaker 6 (24:52):
Okay.
Speaker 4 (24:52):
And and.
I mean, I feel like 6.9 is justa little generous, because the
nose was good.
Okay, nose was good.
I'll give you that there was alot to do with the nose and
there was just nothing elseafter that.
Okay, other than like I mean, Iguess as a mixer or something
(25:13):
like that, you could.
Speaker 1 (25:14):
All right, 6.9 from Vern, I'll go next.
The first thing I always thinkis, like you know, would I have
this at home?
Does it mean my home test?
It doesn't, because it was justa little bit too fireball-y for
my taste and again, I couldn'tkind of see past the fireball,
(25:37):
even after the water.
The water did make it better, Ithink it did for me, but it
wasn't my favorite profile, Ithink, even to begin with.
But yeah, just I don't know, Imade fun of Vern a ton, but I
also kind of agree with him,like I think there we go.
(25:57):
So I think I am actually goingto give it a 6.8.
Speaker 4 (26:01):
Oh my God, I hate you so much Wow.
Speaker 1 (26:03):
Can I change my rating?
No, you can't, andrew.
Speaker 3 (26:08):
You guys are wrong.
Best no dip, but also I'm justa contrarian.
So now I feel, like I have todefend this scotch.
I liked it.
I evaluate scotches the sameway.
Would I buy this?
Yes, I would.
I would invite this to my party, aka Bar Cart.
Speaker 1 (26:27):
Even if it was somebody that you knew would
turn unruly.
Well, I guess, in your opinion,what are we talking about?
This scotch?
I don't think this scotch wasunruly Okay you're not in this
boat.
Speaker 3 (26:40):
No, I'm not in your boat.
Okay.
Speaker 1 (26:42):
So you think this guest showed up to the party and
they added a lot to the partyand they stuck around and helped
clean up.
Speaker 3 (26:47):
This, I think, is the guest that showed up and I was
immediately intrigued and Icouldn't get myself away from
other guests as the host to gofind out more about this guest.
Do you want it?
I want to learn more about thisguest and I'm definitely
inviting this guy to the nextparty.
(27:08):
Okay, I don't know.
My last sip of it was myfavorite, oh that says a lot.
I really liked it.
It was really interesting.
It was complex to me.
Very different nose and palate,very different after water I
didn't put quite as much wateras Vern did.
(27:29):
Nobody did.
Speaker 4 (27:34):
I had.
I think about what I put in.
I wish they would make theseglasses bigger.
Three ounces is not enough.
You need a spiked glass.
Speaker 8 (27:42):
Everyone else gets a Glen.
Speaker 1 (27:43):
Caron.
Speaker 4 (27:44):
Next time Vern just bring your hydro flask, a
two-handle, glen Caron.
Speaker 3 (27:50):
Yeah, I dug it.
I want to try it again.
I guess I don't need to addanything.
I'll give it a solid eight.
Speaker 8 (27:58):
Dave, eight is also the number that I was
entertaining.
I wish that, like you said, Iwish that the nose and the
palate lined up a little bitmore, but I did get some of the
orange citrus kind of notes thatI got from the nose.
Yeah, I enjoyed it.
It didn't blow me away, but Idid dig it, nathan.
Speaker 2 (28:20):
Yeah, I think you know, going off the what I
invite this guy to the party, Iwould say yes, I would have this
bottle in my cabinet.
It was interesting enough thatI would like to revisit it.
I didn't get the fireball notes, probably because I haven't had
fireball since the last time Ithrew up in high school.
(28:41):
But I did get just that touchof the hot tamale which I like.
I like that kind of cinnamonsweetness, so it didn't.
It didn't lean so far into likealcohol fireball plastic bottle
territory for me.
It stayed in glass bottleclassy.
(29:01):
Like Andrew said, I didn't getto know this person enough, but
I'm intrigued so I would go backto it.
I'm going to give it a 7.7.
Chris.
Speaker 6 (29:15):
I've been thinking about this.
I'm excited to be back.
So I'm not trying to be like9.5, you know, just because I'm
excited to be here.
So I haven't had good scotch ina while.
No, I like it.
I think it's interesting.
I drink it again 8.2.
Speaker 7 (29:33):
Evan Nice.
Unfortunately, the scotchsuffers from the fact that I'm
looking at a table full of otherwonderful, delicious scotches
that I really really enjoy.
Log of Wulun 16 is staring at meright now and the thing that I
like about those scotchesparticularly, you know, the more
Pete forward ones is they'remore complicated.
(29:54):
This was a little too simplefor me, a little too.
One note we couldn't really digmuch out of it and yeah, to the
point where you guys arelooking for something else, like
I just don't think anythingelse was there, so I'm going to
give it.
I mean, I still enjoyed it.
It was still a well-made scotch, so I'll give it a 7.
Yeah, I'll give it a 7.
Speaker 5 (30:18):
Alex.
So I thought I was going tohave to verne.
He said 6.9.
I was like, yeah, you're right,6.8.
And then he said nub.
And I was like, yeah, you'reright, nub.
And I picked up a lot of likethe milk, chocolate and radishes
(30:38):
and I was like that's reallyweird.
There was some weird, the nosewas cool, the palette was weird,
the water made it better.
Yeah, 6.8.
Speaker 3 (30:51):
I feel like that should be bumped to 7, though,
because you got a malort note.
Speaker 5 (30:57):
Every month.
Speaker 4 (30:59):
Like a.2 handicap if you get a malort note it's
worth.2, right?
Speaker 5 (31:05):
All right, you want to know where we're at.
Speaker 4 (31:06):
Yeah, yeah.
So you said this was an angryscotch 7.4.
7.4 as a club.
Speaker 7 (31:15):
That's kind of higher than I expected.
Speaker 4 (31:17):
So this was how'd you say?
I feel like you said it well,Like this is a divisive scotch
or an angry scotch.
Speaker 5 (31:23):
I said that this scotch causes conflict, conflict
.
Speaker 4 (31:27):
Yeah.
Speaker 6 (31:33):
And.
Speaker 5 (31:34):
Nathan said and Nathan said enigma.
So I don't know if we broke theenigma code tonight, but who
said it was you, andrew.
I want to give credit wherecredit's due.
Maybe Enigma, dave.
What are we drinking?
Speaker 3 (31:51):
No, oh that's why what it's in a southern cask Wow
.
Speaker 4 (31:59):
Very interesting.
Speaker 3 (32:01):
So it's the.
It was the graphics.
Speaker 1 (32:03):
Yeah, you definitely went for the graphics, didn't
you?
And it sucked you in.
Speaker 3 (32:07):
Southern cask finish 50%.
Speaker 6 (32:09):
Aaron is islands.
Speaker 3 (32:10):
Yeah it's, it's hot, it's an island.
It's the only distillery on atiny little island, so I was
pretty close to my skirt.
Southern is like a Frenchdessert wine and it's about the
same color as a scotch Sunfloweryellow.
Speaker 1 (32:25):
So for those at home, the bottle is what would you
call the shape, dave?
Is there a good way to?
That's amazing.
It's very untraditional scotchbottle.
Speaker 8 (32:40):
It's undescribable, yeah.
It's like Got some notches onthe top.
I don't know how you woulddescribe it.
Speaker 1 (32:45):
It's got a short nubby mouth on it.
Speaker 3 (32:51):
Like a stubborn, yeah , stubborn.
Speaker 6 (32:53):
That's like the old.
Uh, that was a tasting Beerstubby bottles.
Speaker 1 (32:57):
But what, what I think is really cool is the kind
of honey color honey mustardkind of uh label and box that it
came in is super cool.
And different very different,oh also 50% alcohol.
Speaker 3 (33:16):
Who gets 50 tomorrow?
I said 52.
Yeah, you're.
I said 56.
Speaker 7 (33:21):
I was way up.
Speaker 4 (33:22):
Yeah, do you want me to read the tasting notes on the
bottle?
Speaker 1 (33:27):
Hell yeah.
Speaker 4 (33:29):
Satelene casque finish Uh, Ferdinand.
Notes of apricot and pearcombined with a touch of nutmeg
and honey sweetness.
Somebody said honey, butotherwise we blew that A richly
rewarding partnership betweenAaron Singlemall and the
glorious Satelene casque.
Speaker 1 (33:52):
Wow.
Speaker 7 (33:54):
Glad we had.
Vern read that Apricot.
Speaker 8 (33:57):
I picked it because it seemed, based on the
description, color andeverything like it would be a
good summer scotch it givessummer vibes, yeah, and then
visually.
And the nose also providedheavy summer vibes for me.
Palette, not a summery.
You know, like a goth kidduring summer you know Great
(34:20):
note.
Speaker 3 (34:22):
Well, we just had an Aaron couple months ago.
Speaker 1 (34:25):
Yeah, we did.
Speaker 4 (34:28):
I feel like I really liked that.
Speaker 3 (34:30):
Yeah, we loved that one.
Speaker 8 (34:32):
That's why, they have five varieties, and this one
was the one that felt the mostsummery, I think different years
, or they buy colors.
Speaker 1 (34:40):
They're all different finishes.
Yeah, they're all differentfinishes.
Speaker 4 (34:44):
Okay, their first snow was apricot.
Yeah, apricot.
Speaker 8 (34:49):
It should have been for me like it was very citrus
forward, not apricot forward,but maybe they're, I don't know
like.
Also haven't like given a lotof time to smelling apricots
recently.
Speaker 4 (34:59):
So I'll have to dive back in.
Apricots are like a part of mychildhood.
I feel like I'm pretty in tunewith apricots.
You can read my book, my FourthComing.
What's that the title?
Speaker 3 (35:11):
Apricots and Names.
Speaker 4 (35:14):
In tune with apricots .
Yeah, it's called the NubChronicles.
It's called the Nub Chronicles.
More on the science-based sideof apricots.
Speaker 1 (35:21):
Does anybody know what region that is?
Do you know Andrew?
Speaker 3 (35:23):
It's Highland because it's an island, okay.
Speaker 6 (35:28):
I will say I'm not a graphic designer, but I very
much like the bottle in thepackaging.
Yeah, it's gorgeous.
Speaker 3 (35:34):
Dave hit us man.
Speaker 1 (35:36):
Amazing, there's Braille on the label too.
Speaker 6 (35:39):
Just the shape of the bottle and the label itself and
the font.
It's very visually pleasing.
Speaker 1 (35:44):
Chris, you're not the graphic designer.
Yeah, and the coordinates, thecolor story is really nice.
Speaker 8 (35:51):
That peachy cream color with the black is great.
Yeah, I just think thepackaging is really solid.
It's not overdone at all.
It's really tasteful.
Yeah, I wish it tasted.
As I don't have a problem withthe Scotch, I did like it.
You gave it a 8,.
Yeah, I mean there was more inthe tank for.
(36:13):
I just wish it lined up withthe nose a little more.
Speaker 1 (36:16):
What was the price point?
It was low 70s.
Speaker 8 (36:20):
Okay, before tax I was like after taxes 80 bucks.
Speaker 1 (36:27):
Any final thoughts anybody?
Speaker 7 (36:31):
I guess it makes sense, because I'm not a huge
fan of like port finishedScotches or any of the like, you
know the sweeter finishedScotches.
So having a French dessert winefinished Scotch was not up my
alley, does it?
Speaker 3 (36:44):
say how long it was in.
Just as the Any of the casks.
Speaker 4 (36:49):
It was and they put finished in quotes Fascinating,
it's liked by our master blenderto be quote finished in South
Elcliné wine casks sourced froman artisan producer of this
iconic Bordeaux sweet white wine.
Speaker 5 (37:09):
Fascinating, it's actually a sweet white wine,
more tasting notes online, thatkind of dip into our trigger
words, that we were usingFireball.
Speaker 6 (37:20):
Bitter.
Speaker 7 (37:22):
Radish.
Speaker 5 (37:24):
Did someone say salty .
Speaker 6 (37:28):
No Hot Toys Fireball and Radish.
Speaker 5 (37:32):
Instead of knob, there was nip.
Speaker 4 (37:37):
Nip, which is Gaelic for nub.
Don't look at it.
Look at it.
Speaker 5 (37:45):
Fresh herbs.
Someone said rosemary, oh yeah,andrew didn't Job.
That's pretty much it.
Speaker 6 (37:56):
Yeah.
Speaker 1 (38:00):
Well, dave, thanks for bringing this Scotch.
Speaker 3 (38:02):
Thanks, dave, this very divisive Scotch.
Speaker 1 (38:05):
Thanks, dave, you got it.
Speaker 6 (38:09):
That's wrap, alright.
This is Mystery Scotch Tasting with Gentlemen of
the World and we are a clubthat gets together and we try
Scotch Blind With us tonight.
I am Justin Andrew Dave.
Speaker 2 (00:12):
Nathan Chris.
Speaker 3 (00:14):
Evan.
Speaker 1 (00:15):
Alex and Vern, and, just like we do every night when
we get together, we pick up ourglass and start talking about
the colors.
We had some major technicaldifficulties with getting this
podcast up and going, so we'reall very thirsty, but we're
still going to try and relax andbe patient.
Speaker 4 (00:37):
Andrew yeah, dave, I mean our sound guide decided to
go on vacation, which is reallydisappointing, but you know.
Speaker 5 (00:44):
But give it to him.
He fixed it.
Speaker 4 (00:46):
He did fix it, probably From a cave From a cave
in Northern California orsomething.
Speaker 3 (00:51):
So this Scotch is gold, copper color.
Speaker 4 (00:55):
It looks like melted gold, kind of gold yeah 14K.
Speaker 3 (01:00):
I think I see some gold leaf floating in there it
shimmers in the light.
Speaker 6 (01:02):
Is this gold schlager ?
Speaker 1 (01:06):
Can we get a leg check?
I know Dave's kind of the legguy but Finish.
Speaker 8 (01:11):
We got some legs though.
Speaker 1 (01:12):
Yeah, some legs they're chunky, yeah, strong
legs, oh my understanding Chunkylegs Thick 2C's legs.
Speaker 6 (01:20):
Yeah, yeah.
Speaker 3 (01:21):
Oily Great, it looks drinkable.
Speaker 1 (01:26):
Should we smell it?
Speaker 3 (01:28):
I'd love to smell this.
Speaker 4 (01:29):
Ooh, that's a little spice right up there.
Speaker 3 (01:32):
It's like a spicy island, dave, kind of a little
heat to it, little nose prickle.
Speaker 1 (01:39):
I also am getting a little bit of a sweet sense too.
A little bit of honey, yeah.
Speaker 7 (01:44):
Oh, it's lemon candy.
Can you sugar a Sugar plums,sugar plums.
Speaker 4 (01:48):
Sugar plums.
Speaker 2 (01:49):
Is that legal?
You can make a song out of it.
Speaker 4 (01:51):
Yeah, make some money .
Speaker 3 (01:55):
I just get some furniture polish.
Speaker 5 (01:57):
Hmm.
Speaker 3 (01:58):
I mean, you're not wrong about the sweet stuff yeah
.
Speaker 4 (02:01):
Maybe like orange, like oily orange stuff yeah.
Speaker 7 (02:05):
Getting like a I don't know.
I'm getting like kind of thecereal grain off it.
It reminds me a little bit oflike a French saison beer, like
a little bit of that tartnessand kind of brittiness.
Speaker 2 (02:15):
I'll keep my hot tamales comments to myself.
Speaker 1 (02:20):
You peasant actually.
Speaker 3 (02:24):
Now that you say it though, I'm smelling hot tamales
.
Speaker 4 (02:26):
That's not wrong.
I had some between a saison anda hot tamale.
Speaker 2 (02:30):
Right down the middle it's called heaven right there,
yeah, a saison yeah.
Speaker 6 (02:36):
Yeah, lots of different, like candied fruit.
Speaker 5 (02:39):
The sweet for me is more like a milk chocolate.
Hmm, oh, no, well, I don't Onthe nose.
Yeah, oh, I mean what else?
I thought you tasted it.
Speaker 3 (02:48):
I thought you tasted it.
I thought you tasted it.
Speaker 4 (02:55):
Sounds like chocolate On the eye.
Speaker 6 (02:58):
Almost like those chocolate covered orange sticks
yeah.
Speaker 5 (03:03):
Beautiful.
Speaker 4 (03:05):
But it's like a hot, like an Easter milk chocolate it
is like cayenne hot and spicy.
Yeah, I feel like it's caskstrength.
Speaker 3 (03:14):
I feel like I smell the, the, the wood, the, the
cask, hmm.
It smells great Like fresh oaksmells to me.
Speaker 6 (03:24):
All very good signs.
Yeah, I like very excited totry this.
Speaker 4 (03:27):
I'm very into this scotch I this is hitting a lot
of my favorite favorite notesOlf, olfactory, what was the
olfactory Sense?
Scrumptious for your nose, whatwas?
Speaker 7 (03:43):
it, oh yeah.
Speaker 5 (03:44):
Damn, it, yeah, we drink for a scotch.
Speaker 1 (03:48):
Yeah.
Speaker 6 (03:48):
So scientific to this .
Speaker 1 (03:49):
Fully.
We had memories.
Speaker 2 (03:53):
Should really record this yeah.
Speaker 6 (03:56):
I will say, having not done this in seven months,
it's like.
It's just like riding a bike,it's like coming home.
Speaker 1 (04:02):
Yeah, loving it.
That ties together.
Yeah, welcome home, chris.
Yeah, vern, do you want?
Do you want to rate it?
Speaker 2 (04:10):
before you get a drink.
Speaker 4 (04:11):
Yeah, I'm ready to go .
Speaker 1 (04:12):
Yeah.
Speaker 2 (04:14):
I'm getting so many candy notes Like cotton candy,
bubble gum like bubble lishes,yeah, now that some of the heat
is kind of dissipating.
Speaker 8 (04:22):
Yeah, it's almost like that vibe when you walk
into a candy store and it's likeall the candies, yeah, you know
.
Yeah, did you guys just go tothe OC fair?
Speaker 3 (04:30):
Yep, I drove by it and decided not.
Speaker 4 (04:35):
The orange chocolate covered orange sticks or
somebody said that.
Speaker 6 (04:41):
I feel like that's really resonating with me the
oak barrel aged on the palatedoes not as a disappointment.
Speaker 4 (04:47):
You've already tasted it.
Speaker 6 (04:49):
Oh wow, I did too yeah.
Speaker 1 (04:54):
Now I can't not drink it.
The pressure is on.
Speaker 4 (04:57):
A little bit of heat up front goes away quick.
Speaker 6 (05:01):
If it is stronger than normal, then it's a lot of
heat.
Kudos to them.
Speaker 8 (05:07):
Oh belly heat.
Speaker 1 (05:11):
It packs a punch.
Yeah, I don't know, I'm stillgetting heat all the way down.
I am too, but it's not a.
I'm not dying also.
No, you know I'm not regrettingdrinking.
It's like Arizona Scotch it'sdry heat.
Speaker 3 (05:26):
Yeah, it's a dry heat rather than a cool, a cooling
menthol heat.
It's like breeze, alex, wasthat used Chili powder Cayenne.
Speaker 5 (05:36):
Cayenne, the cinnamon really sticks through the way
at the end, like in the back, inthe back of your palette, yeah,
yeah, where else it is acinnamon heat.
Speaker 1 (05:48):
Like there is a little bit of fireball in this,
it's just a little bit.
Speaker 7 (05:55):
I'm definitely sticking with the sweetness on
the palette.
You know it's still very sweet,very candy forward.
Speaker 3 (06:01):
Yeah, it's a really cool mix of heat and air
conditioner, heat and sweet.
Speaker 1 (06:09):
Yeah.
Speaker 3 (06:10):
Man the nose, though like going back to those, it's
even more bubble yum, cottoncandy.
Speaker 6 (06:18):
I'm getting like some , some kind of like prune or
raisin, almost yeah.
Speaker 1 (06:27):
I, I, the cinnamon, the.
I made a joke about fireball,but I this almost is like the
fireball of scotches.
Speaker 4 (06:33):
Yeah, I mean it's kind of embarrassing, but you
can say it yeah.
Speaker 3 (06:38):
But it's so interesting going back to the
nose and it's not quite matchingup anymore for me.
Speaker 5 (06:43):
I appreciate it.
Speaker 3 (06:44):
I'm getting more of the fruit like almost like berry
blueberries, the berries, butthen also some oakiness.
Speaker 1 (06:51):
Yeah, so you're not at the OC fair anymore.
Speaker 3 (06:54):
No, no, well, I mean, there's some cotton candy in
there, yeah, yeah.
Speaker 4 (06:59):
After tasting it, you're totally being on like
blueberries and oak for me.
Speaker 6 (07:02):
I will say the the fireball analogy is not to
disparage it.
It's a very sophisticatedversion of fireball, if there
ever if you're looking toelevate your fireball drinking,
this is fireball cast strengthguys.
Speaker 3 (07:13):
Yeah.
Speaker 1 (07:13):
This is a gentleman's fire fireball.
Speaker 2 (07:15):
Yeah, it's interesting, for as oily as the
legs looked, I'm not reallygetting a rich, oily mouth feel
it almost is a little thinnerthan I expected.
Speaker 4 (07:25):
Well, it doesn't have much of a lingering aftertaste
or anything, it's kind of allupfront it's.
It tastes good and well madebut doesn't have a lot of layers
on the palate.
For me, Same yeah.
It just tastes really good, butit's really fast and really
yeah.
Speaker 3 (07:41):
It's like a really big heat blast in your mouth.
Speaker 4 (07:43):
Yeah.
Speaker 3 (07:45):
And then it kind of just and then it's gone yeah.
Speaker 4 (07:48):
I might try this with water, not yet, but in a bit.
Yeah, what you're thinkingabout it, I'm thinking about it.
That water is looking at me andI'm looking at it.
That's all, that's happening.
Speaker 3 (07:59):
I do get more of that like cinnamon candy flavor on
the finish after the heat kindof dissipates.
Speaker 8 (08:08):
It's just a little bit perplexing to have such a
crazy nose and such a simplemouth feel.
You know, like you said, it'squick, it's like one of those
dissolving mints that just kindof hits your mouth and then it's
gone.
Speaker 4 (08:23):
I wonder if there's any science, because we spend a
lot of time smelling the scotch,if it kind of actually numbs us
, like if it's too hot that youdon't taste it as much as you
should, if you just like pouredit and drank it and we didn't do
all the whole likesmelly-smelly.
Speaker 1 (08:44):
Maybe we killed some of those brain cells.
Is what you're saying?
I don't know.
Speaker 4 (08:47):
I'm no scientist officially, but I don't know.
I wonder if we just one dayjust drink it, or maybe this one
, next time, without smelling it, just drink it.
Speaker 1 (09:00):
But that's against the club rules.
It's not how it works.
Speaker 4 (09:03):
We start our own club .
We don't smell the scotch, wedon't do that around here.
Speaker 1 (09:07):
We don't drink it first, then we smell it, then we
look at it.
Speaker 6 (09:11):
Just go straight to drinking.
Come here, come on.
Speaker 1 (09:15):
I feel like there is something that I incepted myself
with the whole fireball thing,because I almost can't see past
fireball-ish flavors.
Now I've weakened my palate ina way.
Speaker 3 (09:32):
I added a few drops of water and I like it better.
Speaker 5 (09:40):
You sure about that?
Speaker 4 (09:45):
Still fireball.
Speaker 3 (09:47):
Excuse me.
Speaker 5 (09:49):
I think it's much better with water.
Speaker 3 (09:51):
I do like it a lot better with water, just by my
choking there.
Speaker 5 (09:55):
I think you're just getting Tasting nuts.
It's still really bitter.
Speaker 3 (10:05):
Is it?
It's a little bitter on thepalate for me, For me it's just
kind of great fruit, grapefruit.
Speaker 5 (10:13):
I didn't want to go to the Malort route, guys, but I
think there is like grapefruit,that's there.
Speaker 1 (10:19):
We couldn't go one pod without you bringing up the
Malort huh.
Speaker 7 (10:23):
You heard it here folks Fireball and Malort
Official tasting toast.
Speaker 8 (10:28):
And that one's going to buy the scotch.
Speaker 5 (10:32):
We've given more advertising.
Speaker 3 (10:35):
I think the nose and the palate have changed with a
little bit of water.
For me, the nose has gottenless sweet and now it's a little
bit more of that furniture,polish or like new leather.
Speaker 1 (10:46):
It smells like pledge , yeah, and you like it more
with the water, yeah.
So everybody that's trollied itwith water, likes it more.
Speaker 4 (10:52):
I haven't been smelling it.
It smells very.
Speaker 1 (10:55):
You haven't been trying it with the water?
Speaker 4 (10:56):
No, I'm smelling it.
Speaker 1 (10:57):
You've been over there for like 15 minutes.
Speaker 7 (11:01):
I actually like it less with the water.
I actually prefer it straight.
For me I kind of enjoyed theoverpowering sweetness, the
cloningness of the flavor, andadding water to me just kind of
just melted it out too much.
I didn't even add that much butyeah, I kind of preferred it
(11:21):
just full, intense.
Speaker 4 (11:23):
Yeah.
Speaker 7 (11:24):
I'm weird like that.
Speaker 4 (11:26):
It is two different scotches, I feel like with water
.
But I wouldn't say it got moreexciting with water, just got
different, just turned a corner,yeah.
Speaker 3 (11:37):
I think it's getting more interesting with the water.
Personally, it's gotten moreearthy.
For me, I think the taste isbetter with water.
Speaker 4 (11:43):
Yeah, taste is water is better with water, but the
nose is.
Speaker 3 (11:47):
Less interesting.
Speaker 1 (11:48):
Less interesting yeah , yeah, I just added water and
I'll agree with you, andrew.
Yeah, it's, there's still thesweetness layer, but earthy,
herbal.
Speaker 3 (11:59):
Those are good words, those are words that I felt
Like rosemary is kind ofsomething that popped into my
head.
Speaker 4 (12:04):
Fire did I?
Speaker 2 (12:05):
Yeah, what I'm liking about adding a little bit of
water is it just changed the waythat it hits my palate.
I think it was sofireball-esque, it was hot.
It was so much hot, so muchheat, so much cinnamon in it
that my mouth instantlysalivated every time I was
getting a drink in.
So it was almost likelubricating the scotch and
(12:27):
letting it just slide down,where now just a little bit of
water just opens up in my moutha little bit.
Speaker 1 (12:33):
Nice.
Thank you, it was metal militia, but now it's like a toned down
, more refined metal militia.
Speaker 2 (12:46):
Now it's mellow militia.
Speaker 1 (12:49):
That's beautiful, that's poetry.
Speaker 3 (12:52):
Maloche.
Speaker 4 (12:53):
We just lost all of our viewers, maloche.
Speaker 5 (13:00):
I got a really weird one, so it's not the celery
thing.
You smell it with water inthere and it's almost like
holding vegetables up to yournose.
Radishy, is that?
Speaker 3 (13:14):
Oh, yeah, for sure, Like fresh sliced radishes.
Yeah, definitely.
Wow, that's a really good note.
Speaker 7 (13:24):
I mean, honestly, I feel like I'm drinking a
different scotch in you guys,like I'm getting none of this.
Speaker 4 (13:29):
I know I'm having a hard time as well.
I mean, when you say it I get alittle bit of it, but it's
definitely like you've got tohunt for it.
I think it's not giving youanything no.
Speaker 8 (13:41):
I definitely do get the citrus notes, though, like
orange rind yeah for sure.
Speaker 2 (13:45):
I got that for sure, it's not like a big note, but
it's definitely there
Speaker 5 (13:49):
on the edges of the palate.
If it says radishes in thepackaging, I'm going to walk at
it.
Speaker 1 (13:56):
That would be so chill.
Speaker 7 (13:59):
For me though, yeah, I don't know.
I just liked it a little bitmore.
It was like syrupy and kind ofheavy, and I actually preferred
that out of this particularscotch.
Well, I don't add water.
Speaker 3 (14:08):
I wonder, though, if it's necessarily the water that
you added or the time since westarted.
That's a good question, maybeit's your idea.
Speaker 1 (14:17):
You added a lot of water.
I added a lot of water, butlook how cloudy it got.
Speaker 8 (14:21):
You have more scotch now than you had at the
beginning.
Speaker 3 (14:24):
That looks like kombucha.
Speaker 2 (14:26):
It looks like a French saison beer.
Speaker 5 (14:27):
I do that a lot.
It does look like a farmhousebeer.
Speaker 4 (14:30):
I've never seen it cloudy like that, which I think
is the non-chilfiltre thing,Non-chilfiltre yeah, I've never
seen it actually happen.
Speaker 1 (14:37):
You're drinking that?
Speaker 4 (14:39):
Yeah, it's good for you.
Speaker 3 (14:41):
It's good for you.
I don't know if it's with thewater or the time, but it's
gotten more earthy, more vegetal.
Speaker 7 (14:49):
I got a little bit more herbaceousness.
For me it was more lavender,fresher herbs, but I don't
necessarily like that.
I preferred the heavy citrussyrup flavors that I was getting
earlier and a little bit of thecinnamon.
I have to admit I do likefireball on occasions.
Knew it, this will be my lastscotch call Signing off.
Speaker 8 (15:14):
He also didn't say on occasion.
Speaker 6 (15:16):
He said on occasions.
Speaker 5 (15:20):
You're a lover and a fighter.
Yes, have a sweet short adjoin.
Speaker 4 (15:23):
Oh no, yeah, with this much water, when it turns
into kombucha it is truly likeit gets floral and herbal and
vinegary A little bit.
Yeah, you taste like water,yeah.
Speaker 6 (15:38):
Well, that's because there's more water than scotch
in there, I was just hunting.
Speaker 4 (15:40):
I was wanting to see how far I could push, in that I
was looking at you judging youas you do Because of what you
did.
You're a mad man, and now Imust drink it.
Speaker 1 (15:54):
Any guesses on?
Speaker 3 (15:54):
region Space side.
It's a very confident spaceside.
It's a big region.
Speaker 1 (16:01):
No Head shakes from Nathan.
Speaker 2 (16:05):
For as many scotches as I've drank, I have zero
comfort guessing location yeah,I'm kind of stumped Region and
age.
Speaker 3 (16:13):
It's like a total shit show yeah.
Speaker 6 (16:15):
Because there's so many that trick you into that
You're like, oh, this is anislay, for sure, and then it's a
highland, so the guess is hardyeah.
Speaker 3 (16:23):
I will say the reason I said space side is because
they tend to be fruitier.
I picked up on a lot of fruit.
Speaker 1 (16:29):
So there's a little method to your madness.
Speaker 5 (16:31):
Yeah, oh excuse me, season yeah.
Speaker 4 (16:36):
When do you drink kombucha?
Every?
Speaker 5 (16:39):
day, never, you're right In a cave.
If we work, this is we work.
Speaker 4 (16:43):
The season is we work , yeah, every day.
Yeah, got bangs, you have bangsand you work, and we work.
And this is your scotch Justpost Post yoga.
Speaker 3 (16:55):
This feels like a spring scotch to me, because the
fruit, the fruit, but also,like Evan said, the lavender,
the herbs.
Speaker 4 (17:02):
Yeah.
Speaker 3 (17:03):
Easter milk chocolate Like in blue radishes.
Speaker 4 (17:06):
Tuesday scotch in spring.
I think you know you're justtrying to get to Wednesday and
it's Tuesday, it's Tuesday.
Speaker 1 (17:17):
There's nothing you can do about it.
It's not even a season.
Speaker 3 (17:20):
It's a day of the week yeah Somebody said, the
worst day of the week.
Speaker 4 (17:24):
Yeah, but in the best season of the year, arguably
Spring.
Speaker 1 (17:32):
The consolation prize .
Speaker 5 (17:33):
Yeah, I'm going to say Highland 11.
Wow.
Speaker 1 (17:39):
Bold and strong, alex .
Speaker 4 (17:40):
The thing is it's not a bad scotch.
No bad notes that we've kind ofan enigma.
Speaker 3 (17:45):
It's interesting, it's very interesting.
Speaker 4 (17:50):
I feel like you would use this.
Maybe it's using like a blend,like it's from Johnny Walker
blend or something like that.
Speaker 1 (17:58):
Could it be a blended scotch Dave?
Speaker 3 (18:01):
No.
Speaker 8 (18:03):
No One thing.
Am I a guy who would bring ablend?
Is the question.
I don't know.
Speaker 1 (18:06):
Which we don't know, not even know that we don't know
you.
Speaker 6 (18:08):
We don't know you, we don't know you, we don't know
you, we don't know you, we don'tknow you, we don't know you.
We don't know you, we don'tknow you.
Justальной does create you asan illusion.
Tenard blades, which one FineWrong no-transcript make me
believe this is an Islay, so I'mruling that out no, personally,
which means it's probably anIslay and not Campbelltown
Exactly.
Speaker 7 (18:24):
I was going to guess Campbelltown because, there's
only like three distilleries inthere.
There's no chance in hell thatit is, but it's a lowland either
.
Speaker 4 (18:31):
So yeah, I guess I'll say Highland, I'm going to say
Highland, I'll say Sky, I'll sayHighland from the Highlands.
Speaker 3 (18:37):
I'll say Sky.
That gives you two choices.
Do you want to guess adistillery, Evan?
No yeah.
Speaker 6 (18:44):
I don't think.
I don't think Islands, I thinkit's like a aerospace side.
Speaker 3 (18:49):
I do think it's 50% or above, especially knowing who
bought it.
Speaker 5 (18:56):
Yeah, what's our ABV?
Oh, you're already know.
Speaker 4 (19:00):
Oh, he knows.
So something else to step in.
Nathan, here it comes, dropthat 69.
Yeah, hey 666.
Speaker 2 (19:13):
I'm going to say 47.
Oh, let's move on, let's say 56.
Speaker 3 (19:18):
Yeah, I'm going to go like 59.
Speaker 7 (19:21):
59, dude.
Speaker 1 (19:23):
I'm going to go 52.
Speaker 3 (19:25):
Why not?
Speaker 1 (19:26):
It feels like a 52.
Speaker 4 (19:29):
I really want to like this.
Maybe it's a mixer scotch Like.
Speaker 1 (19:33):
Well, you really want to like this.
Does that mean you don't likethis?
Speaker 4 (19:37):
No, I mean, I don't mind it, but I guess you added
50% water for it.
Speaker 6 (19:43):
So, half of your experience 60 to 70% water.
Speaker 8 (19:47):
You were drinking Like your ABV on your scotch is
like it's kombucha.
Speaker 4 (19:52):
It's like 20%.
Speaker 7 (19:54):
It's like 20%.
No, it was Coors Light.
I added that much water.
Speaker 4 (20:00):
I added in two different sessions.
Speaker 6 (20:03):
No, no, we saw, we saw that that was a lot of water
.
Speaker 4 (20:06):
And because I wanted to pull more out of it, because
it feels like it's well-made andit's delicious, but I wanted
there to be more going on.
I wanted to pull somethingextra out of it, so I added the
water the first time, thinkinglike there would be more there.
And then I was like, well,maybe I need to send it and uh,
(20:30):
send it full, send Gatorade, andum, there was.
I mean, it was still drinkableeven at 0.5%.
Speaker 2 (20:39):
ABV Technically, yeah , he's drinking up.
Actually, he's a greatcompliment right now.
Speaker 1 (20:43):
The more I drink it.
You sound like a disappointedfather that's trying to find a
good thing about their kids',like baseball game or something.
Speaker 4 (20:51):
Oh yeah, that's pretty good.
Speaker 1 (20:52):
Yeah, yeah, like you don't.
You know they didn't play well,they struck out.
Yeah, fucking struck out.
Speaker 5 (21:01):
They ran the wrong way on the on the base they
dropped the pop up yeah.
Speaker 4 (21:04):
And you're starting with like well, you show up,
yeah, um, it's a nice day.
Speaker 3 (21:10):
You have your shoes on the right feet.
Yeah yeah, they're not tight.
It's a night in the sun's out,we're not.
Speaker 4 (21:16):
That's amazing.
Speaker 6 (21:17):
That's not the Scotch's fault, though that's
not the Scotch's fault becauseyou added so much water.
Speaker 4 (21:22):
I mean, do you guys have more to say about the
Scotch?
Because you guys are shittingon me for adding water?
Speaker 8 (21:31):
to mine, but like use your air.
Speaker 4 (21:34):
But are you guys happy with who you are?
Speaker 1 (21:38):
Like in general, yeah , in general, and also as like
non-water adders no.
Speaker 3 (21:45):
I added a few drops of water.
I'm very happy with my decisionCauses conflict.
Speaker 5 (21:49):
Oh no, what, what?
Speaker 6 (21:51):
causes conflict, it only causes conflict if you
ratio it, 50% water, which Ihave nothing further add to the
Scotch.
I'm just going to keep railingon Vern for adding too much
water.
Speaker 1 (22:01):
This is a very 2020 Scotch.
Speaker 7 (22:03):
In this situation.
Vern is the kid who dropped thepop fly, and doesn't?
It struck out a bunch of timesand we're all the disappointed
dads, Disappointed and burnt.
Speaker 4 (22:14):
And that kid's not allowed to say like well, what
have you done with your life?
That's the cackle of dads.
Speaker 2 (22:20):
No, it's not about us right now.
We're talking about you rightnow, like a good dad Like a good
dad.
Speaker 7 (22:27):
What are we working?
Speaker 1 (22:28):
with yeah, do we want to rate it?
Are we ready to rate this puppy?
Speaker 3 (22:32):
Yeah, okay.
Speaker 1 (22:33):
We're going to start.
We're going to start with you,Vern.
Speaker 6 (22:38):
That's the only place we could start.
Speaker 1 (22:40):
You have to go first.
6.9.
Speaker 4 (22:42):
Oh, nice, nice Everything.
I think it already has it's 0.9Scotch past the class.
It did no extra credit, but itwas still present.
It was all it showed up.
It was a nice day.
Can I interrupt?
Speaker 3 (23:03):
Because you were stoked when you saw this Scotch
on your class roster.
At the beginning you saidsomething like you.
Speaker 1 (23:11):
I agree with Andrew, you loved it.
Speaker 3 (23:13):
No, who are you?
Check the podcast you loved?
Yeah, rewind the tape.
Speaker 1 (23:17):
He was smelling it.
He was about to give this a 10on this on the nose.
Speaker 4 (23:22):
Yeah, but then you.
Speaker 8 (23:24):
Scotch only goes so far before you need.
Speaker 4 (23:26):
I mean, I didn't water it down until, but, like
we all remember, the nose isgreat and the nose only gets you
so far, as they say.
Speaker 8 (23:38):
So it's like a good first impression Scotch, but it
was so.
It was like a great meetinggreat encounter, engaging, and
then we always talk about.
Speaker 1 (23:48):
You know a party?
What guest at the party?
So this is the guest thatshowed up shook hands, was
really cool and you're like, wow, that guy is super cool.
And then he got drunk and heended up being a fucking asshole
.
Speaker 4 (23:58):
Yeah, I mean no, not full asshole, but Okay, without
the fucking just asshole.
Honestly, not even that wasjust like a disappointment, you
know, like he didn't addanything to the party.
He ate all the nice.
He ate all the best appetizers.
(24:20):
He ate the whole salmon ball,the shrimp.
Speaker 1 (24:24):
The shrimp yeah.
Speaker 4 (24:27):
The double eggs, the devil eggs, and didn't show up
with anything.
And you're like eat half andput it back.
I didn't show up with anything.
Speaker 3 (24:35):
Everybody was excited when he walked in the door and
then it just yeah, he was likeI'll dip the chicken wings.
Speaker 4 (24:41):
It was big at the beginning and then it just there
was nowhere to hang your hat ona scotch.
It was just a nub Every timeyou tried to hang your hat and
just kept falling off the whole.
Speaker 6 (24:52):
Okay.
Speaker 4 (24:52):
And and.
I mean, I feel like 6.9 is justa little generous, because the
nose was good.
Okay, nose was good.
I'll give you that there was alot to do with the nose and
there was just nothing elseafter that.
Okay, other than like I mean, Iguess as a mixer or something
(25:13):
like that, you could.
Speaker 1 (25:14):
All right, 6.9 from Vern, I'll go next.
The first thing I always thinkis, like you know, would I have
this at home?
Does it mean my home test?
It doesn't, because it was justa little bit too fireball-y for
my taste and again, I couldn'tkind of see past the fireball,
(25:37):
even after the water.
The water did make it better, Ithink it did for me, but it
wasn't my favorite profile, Ithink, even to begin with.
But yeah, just I don't know, Imade fun of Vern a ton, but I
also kind of agree with him,like I think there we go.
(25:57):
So I think I am actually goingto give it a 6.8.
Speaker 4 (26:01):
Oh my God, I hate you so much Wow.
Speaker 1 (26:03):
Can I change my rating?
No, you can't, andrew.
Speaker 3 (26:08):
You guys are wrong.
Best no dip, but also I'm justa contrarian.
So now I feel, like I have todefend this scotch.
I liked it.
I evaluate scotches the sameway.
Would I buy this?
Yes, I would.
I would invite this to my party, aka Bar Cart.
Speaker 1 (26:27):
Even if it was somebody that you knew would
turn unruly.
Well, I guess, in your opinion,what are we talking about?
This scotch?
I don't think this scotch wasunruly Okay you're not in this
boat.
Speaker 3 (26:40):
No, I'm not in your boat.
Okay.
Speaker 1 (26:42):
So you think this guest showed up to the party and
they added a lot to the partyand they stuck around and helped
clean up.
Speaker 3 (26:47):
This, I think, is the guest that showed up and I was
immediately intrigued and Icouldn't get myself away from
other guests as the host to gofind out more about this guest.
Do you want it?
I want to learn more about thisguest and I'm definitely
inviting this guy to the nextparty.
(27:08):
Okay, I don't know.
My last sip of it was myfavorite, oh that says a lot.
I really liked it.
It was really interesting.
It was complex to me.
Very different nose and palate,very different after water I
didn't put quite as much wateras Vern did.
(27:29):
Nobody did.
Speaker 4 (27:34):
I had.
I think about what I put in.
I wish they would make theseglasses bigger.
Three ounces is not enough.
You need a spiked glass.
Speaker 8 (27:42):
Everyone else gets a Glen.
Speaker 1 (27:43):
Caron.
Speaker 4 (27:44):
Next time Vern just bring your hydro flask, a
two-handle, glen Caron.
Speaker 3 (27:50):
Yeah, I dug it.
I want to try it again.
I guess I don't need to addanything.
I'll give it a solid eight.
Speaker 8 (27:58):
Dave, eight is also the number that I was
entertaining.
I wish that, like you said, Iwish that the nose and the
palate lined up a little bitmore, but I did get some of the
orange citrus kind of notes thatI got from the nose.
Yeah, I enjoyed it.
It didn't blow me away, but Idid dig it, nathan.
Speaker 2 (28:20):
Yeah, I think you know, going off the what I
invite this guy to the party, Iwould say yes, I would have this
bottle in my cabinet.
It was interesting enough thatI would like to revisit it.
I didn't get the fireball notes, probably because I haven't had
fireball since the last time Ithrew up in high school.
(28:41):
But I did get just that touchof the hot tamale which I like.
I like that kind of cinnamonsweetness, so it didn't.
It didn't lean so far into likealcohol fireball plastic bottle
territory for me.
It stayed in glass bottleclassy.
(29:01):
Like Andrew said, I didn't getto know this person enough, but
I'm intrigued so I would go backto it.
I'm going to give it a 7.7.
Chris.
Speaker 6 (29:15):
I've been thinking about this.
I'm excited to be back.
So I'm not trying to be like9.5, you know, just because I'm
excited to be here.
So I haven't had good scotch ina while.
No, I like it.
I think it's interesting.
I drink it again 8.2.
Speaker 7 (29:33):
Evan Nice.
Unfortunately, the scotchsuffers from the fact that I'm
looking at a table full of otherwonderful, delicious scotches
that I really really enjoy.
Log of Wulun 16 is staring at meright now and the thing that I
like about those scotchesparticularly, you know, the more
Pete forward ones is they'remore complicated.
(29:54):
This was a little too simplefor me, a little too.
One note we couldn't really digmuch out of it and yeah, to the
point where you guys arelooking for something else, like
I just don't think anythingelse was there, so I'm going to
give it.
I mean, I still enjoyed it.
It was still a well-made scotch, so I'll give it a 7.
Yeah, I'll give it a 7.
Speaker 5 (30:18):
Alex.
So I thought I was going tohave to verne.
He said 6.9.
I was like, yeah, you're right,6.8.
And then he said nub.
And I was like, yeah, you'reright, nub.
And I picked up a lot of likethe milk, chocolate and radishes
(30:38):
and I was like that's reallyweird.
There was some weird, the nosewas cool, the palette was weird,
the water made it better.
Yeah, 6.8.
Speaker 3 (30:51):
I feel like that should be bumped to 7, though,
because you got a malort note.
Speaker 5 (30:57):
Every month.
Speaker 4 (30:59):
Like a.2 handicap if you get a malort note it's
worth.2, right?
Speaker 5 (31:05):
All right, you want to know where we're at.
Speaker 4 (31:06):
Yeah, yeah.
So you said this was an angryscotch 7.4.
7.4 as a club.
Speaker 7 (31:15):
That's kind of higher than I expected.
Speaker 4 (31:17):
So this was how'd you say?
I feel like you said it well,Like this is a divisive scotch
or an angry scotch.
Speaker 5 (31:23):
I said that this scotch causes conflict, conflict
.
Speaker 4 (31:27):
Yeah.
Speaker 6 (31:33):
And.
Speaker 5 (31:34):
Nathan said and Nathan said enigma.
So I don't know if we broke theenigma code tonight, but who
said it was you, andrew.
I want to give credit wherecredit's due.
Maybe Enigma, dave.
What are we drinking?
Speaker 3 (31:51):
No, oh that's why what it's in a southern cask Wow
.
Speaker 4 (31:59):
Very interesting.
Speaker 3 (32:01):
So it's the.
It was the graphics.
Speaker 1 (32:03):
Yeah, you definitely went for the graphics, didn't
you?
And it sucked you in.
Speaker 3 (32:07):
Southern cask finish 50%.
Speaker 6 (32:09):
Aaron is islands.
Speaker 3 (32:10):
Yeah it's, it's hot, it's an island.
It's the only distillery on atiny little island, so I was
pretty close to my skirt.
Southern is like a Frenchdessert wine and it's about the
same color as a scotch Sunfloweryellow.
Speaker 1 (32:25):
So for those at home, the bottle is what would you
call the shape, dave?
Is there a good way to?
That's amazing.
It's very untraditional scotchbottle.
Speaker 8 (32:40):
It's undescribable, yeah.
It's like Got some notches onthe top.
I don't know how you woulddescribe it.
Speaker 1 (32:45):
It's got a short nubby mouth on it.
Speaker 3 (32:51):
Like a stubborn, yeah , stubborn.
Speaker 6 (32:53):
That's like the old.
Uh, that was a tasting Beerstubby bottles.
Speaker 1 (32:57):
But what, what I think is really cool is the kind
of honey color honey mustardkind of uh label and box that it
came in is super cool.
And different very different,oh also 50% alcohol.
Speaker 3 (33:16):
Who gets 50 tomorrow?
I said 52.
Yeah, you're.
I said 56.
Speaker 7 (33:21):
I was way up.
Speaker 4 (33:22):
Yeah, do you want me to read the tasting notes on the
bottle?
Speaker 1 (33:27):
Hell yeah.
Speaker 4 (33:29):
Satelene casque finish Uh, Ferdinand.
Notes of apricot and pearcombined with a touch of nutmeg
and honey sweetness.
Somebody said honey, butotherwise we blew that A richly
rewarding partnership betweenAaron Singlemall and the
glorious Satelene casque.
Speaker 1 (33:52):
Wow.
Speaker 7 (33:54):
Glad we had.
Vern read that Apricot.
Speaker 8 (33:57):
I picked it because it seemed, based on the
description, color andeverything like it would be a
good summer scotch it givessummer vibes, yeah, and then
visually.
And the nose also providedheavy summer vibes for me.
Palette, not a summery.
You know, like a goth kidduring summer you know Great
(34:20):
note.
Speaker 3 (34:22):
Well, we just had an Aaron couple months ago.
Speaker 1 (34:25):
Yeah, we did.
Speaker 4 (34:28):
I feel like I really liked that.
Speaker 3 (34:30):
Yeah, we loved that one.
Speaker 8 (34:32):
That's why, they have five varieties, and this one
was the one that felt the mostsummery, I think different years
, or they buy colors.
Speaker 1 (34:40):
They're all different finishes.
Yeah, they're all differentfinishes.
Speaker 4 (34:44):
Okay, their first snow was apricot.
Yeah, apricot.
Speaker 8 (34:49):
It should have been for me like it was very citrus
forward, not apricot forward,but maybe they're, I don't know
like.
Also haven't like given a lotof time to smelling apricots
recently.
Speaker 4 (34:59):
So I'll have to dive back in.
Apricots are like a part of mychildhood.
I feel like I'm pretty in tunewith apricots.
You can read my book, my FourthComing.
What's that the title?
Speaker 3 (35:11):
Apricots and Names.
Speaker 4 (35:14):
In tune with apricots .
Yeah, it's called the NubChronicles.
It's called the Nub Chronicles.
More on the science-based sideof apricots.
Speaker 1 (35:21):
Does anybody know what region that is?
Do you know Andrew?
Speaker 3 (35:23):
It's Highland because it's an island, okay.
Speaker 6 (35:28):
I will say I'm not a graphic designer, but I very
much like the bottle in thepackaging.
Yeah, it's gorgeous.
Speaker 3 (35:34):
Dave hit us man.
Speaker 1 (35:36):
Amazing, there's Braille on the label too.
Speaker 6 (35:39):
Just the shape of the bottle and the label itself and
the font.
It's very visually pleasing.
Speaker 1 (35:44):
Chris, you're not the graphic designer.
Yeah, and the coordinates, thecolor story is really nice.
Speaker 8 (35:51):
That peachy cream color with the black is great.
Yeah, I just think thepackaging is really solid.
It's not overdone at all.
It's really tasteful.
Yeah, I wish it tasted.
As I don't have a problem withthe Scotch, I did like it.
You gave it a 8,.
Yeah, I mean there was more inthe tank for.
(36:13):
I just wish it lined up withthe nose a little more.
Speaker 1 (36:16):
What was the price point?
It was low 70s.
Speaker 8 (36:20):
Okay, before tax I was like after taxes 80 bucks.
Speaker 1 (36:27):
Any final thoughts anybody?
Speaker 7 (36:31):
I guess it makes sense, because I'm not a huge
fan of like port finishedScotches or any of the like, you
know the sweeter finishedScotches.
So having a French dessert winefinished Scotch was not up my
alley, does it?
Speaker 3 (36:44):
say how long it was in.
Just as the Any of the casks.
Speaker 4 (36:49):
It was and they put finished in quotes Fascinating,
it's liked by our master blenderto be quote finished in South
Elcliné wine casks sourced froman artisan producer of this
iconic Bordeaux sweet white wine.
Speaker 5 (37:09):
Fascinating, it's actually a sweet white wine,
more tasting notes online, thatkind of dip into our trigger
words, that we were usingFireball.
Speaker 6 (37:20):
Bitter.
Speaker 7 (37:22):
Radish.
Speaker 5 (37:24):
Did someone say salty .
Speaker 6 (37:28):
No Hot Toys Fireball and Radish.
Speaker 5 (37:32):
Instead of knob, there was nip.
Speaker 4 (37:37):
Nip, which is Gaelic for nub.
Don't look at it.
Look at it.
Speaker 5 (37:45):
Fresh herbs.
Someone said rosemary, oh yeah,andrew didn't Job.
That's pretty much it.
Speaker 6 (37:56):
Yeah.
Speaker 1 (38:00):
Well, dave, thanks for bringing this Scotch.
Speaker 3 (38:02):
Thanks, dave, this very divisive Scotch.
Speaker 1 (38:05):
Thanks, dave, you got it.
Speaker 6 (38:09):
That's wrap, alright.
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