August 4, 2023 • 39 mins
Walking you through this Mossburn No. 21, we'll delve into its light color, elusive legs, and an array of intriguing aromas. Imagine smelling vanilla, marshmallow, and a tire shop's rubber, all swirling together in a complex bouquet. But wait, there's more - a fruity cocktail of pineapple and pear, with a nutty whiff of almonds. All of this beneath the surface of a Scotch that isn't trying too hard - subtle, yet beguilingly complex.
You'll learn about the immersive dance between the Scotch's high ABV and its peaty palate. We'll discuss the meadow-like aroma becoming a floral symphony when water is added. We'll reveal how this change intensifies the peat and salt on the palate - and we'll consider the distiller's reputation and whether this particular Scotch lived up to our expectations. We'll also uncover the intriguing evolution of Scotch flavor over time - always improving, always surprising. We'll also compare this to some "interesting" animals.
As we share our collective rating and mull over whether we'd buy this Scotch again, we hope to ignite your own curiosity about this captivating spirit. An unforgettable adventure in alcohol and aroma awaits you. Grab a glass, sit back, and let us guide your journey into the heart of Scotch.
MST Rating: 7.76
Mark as Played
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 me tonight.
I'm Justin, I'm Dave, I am Vern, I'm Evan, I'm Andrew and Dave.
And how we start every clubmeeting, we pick up our scotch
and we visualize it with oureyeballs and talk about what we
(00:25):
see.
Speaker 2 (00:27):
Very light Mexico water.
Speaker 1 (00:31):
Does that mean like water?
Speaker 2 (00:32):
that has corona in it .
Speaker 1 (00:34):
It's just, yeah, it's almost corona.
Speaker 3 (00:37):
It's water with just a touch of motor oil.
Speaker 2 (00:39):
Yeah, it's not completely clear, but it's
pretty darn close.
It's very light, very light,it's like less than straw, less
than white wine.
I don't know how are the legs.
Speaker 3 (00:53):
I'm not getting a lot of legs.
Speaker 1 (00:54):
Not a whole lot of legs.
Speaker 4 (00:56):
There, there, you just can't see them In your eyes
, invisible legs.
Speaker 5 (01:00):
She's a skinny girl.
Speaker 2 (01:01):
I see some legs.
Speaker 5 (01:02):
It might be very sticky to the point where it
doesn't even oh yeah, do legs.
Speaker 4 (01:08):
I see some legs yeah.
Speaker 1 (01:09):
It's almost prismatic .
But we're thinking this scotchskips leg day.
Is it Prismatic?
Sounds like it could be.
Speaker 3 (01:18):
I see leg residue.
Speaker 2 (01:21):
Leg residue.
Can you explain, Just like?
Speaker 3 (01:24):
yeah, it's like.
When you spin it around you cansee where it was.
Speaker 5 (01:28):
Yeah, it's like the idea of there was an idea of
legs, leg memories, yeah.
Speaker 2 (01:33):
I mean, this is I think last month we had a really
light color.
It's got this might be lighter.
Speaker 4 (01:39):
It seems like it Right.
Speaker 6 (01:41):
So, First fill barrel , that was maybe.
Speaker 2 (01:46):
Yeah, or what would that be Like a second refill,
something that's so light?
Speaker 5 (01:55):
Interesting, interesting, I say yes, but you
had distant A on the horizon.
Let's give it a whiff.
Speaker 1 (02:03):
Smell it yeah.
Speaker 2 (02:05):
Ooh yeah, that's what I was hoping for.
It's like an ocean blast rightup front, but like a lotion A
lotion blast 32 ounces of justbody lotion, like the bottle
just exploded on your dash andlike sunk into the vinyl and
(02:26):
like a speaker.
And then just somewhere elseit's 120 degrees a day and I got
that.
Speaker 4 (02:33):
It's like you need it on your hands, so you just
stick your hands in between likethe oh, there we go Ocean.
Speaker 3 (02:40):
No, like a fresh little.
I definitely agree with theocean, but I'm also getting some
vanilla.
Speaker 2 (02:45):
Yeah, there's some sweetness, definitely some sweet
, some sweet, yeah, which I feellike ocean vanilla.
Speaker 1 (02:50):
That's not real.
That can't be real.
That sounds so stupid, or is itno?
No, you did it in Scotch, it'stotally real, yeah, almost like
marshmallow.
Speaker 3 (02:59):
Yeah, I was going to say something like yeah, hot and
candy.
Speaker 6 (03:02):
Yeah, cotton candy, but for me all of these notes
are like inside of a tire, huh,oh yeah, like you just throw all
these ingredients inside theinside of a tire and then like
Roll it up, smell it and thenroll it down the hill.
Yeah.
Speaker 3 (03:18):
Sounds like the worst smore over.
Are you in the tire when theScotch is in the tire and
rolling down the hill?
Maybe, okay.
Speaker 4 (03:26):
If you make a smore over a fire like a tire fire, a
tire fire.
But there's no smoke yeah.
Speaker 2 (03:31):
No, it's not super smoky, dave.
That's actually the more Ismell it.
I think that's pretty spot on.
It's like when you walk into atire shop, yeah, yeah, and you
just get that smell of.
Speaker 3 (03:41):
Yeah like fresh rubber.
Speaker 6 (03:42):
Yeah, fresh rubber.
Speaker 2 (03:44):
It's good one.
It's quality.
Yeah, like Pirelli's.
Yeah, yeah, the only otherplace I smell.
Speaker 3 (03:49):
That same note is when I've been like in, like a
place that has wetsuits, becauseI work in the surface industry
yeah.
Wetsuits like neoprene wetsuitslike get that same kind of like
interesting rubber smell tooyeah.
Speaker 4 (04:02):
A little like apple juice.
Speaker 2 (04:04):
Yeah, I was just going to say there's something
fruity like Apple juice ispretty good.
I think pear maybe.
Speaker 3 (04:10):
I'm getting some pineapple.
Ooh, yeah, I love you.
Speaker 5 (04:14):
That's good.
A pineapple note in Scotch isone of my favorite scotches.
Speaker 1 (04:18):
I know, mike, it's kind of tropical.
Yeah, what a yeah.
At least a weird smelling.
Speaker 5 (04:23):
Scotch.
It smells scotch, I cannot waitto taste this.
Yeah, but it doesn't smell overthe top.
Speaker 3 (04:29):
No, it's probably too hard.
Speaker 1 (04:31):
Yeah, I'm not offended by anything that
anybody has said so far.
Yeah, you could still offend melater, but so far nobody's
offended.
Speaker 3 (04:39):
But you also have to get kind of in there to smell it
yeah.
Like some Scotch should geteven nearer.
And you're like good lord Wow,what's happening.
Speaker 4 (04:45):
And I mean this in a good way.
It's like a well-appliedperfumer, or cologne, where it's
like the smells are there ifyou're looking for them and
you're close to it, yeah.
Speaker 1 (04:54):
But like it's not blowing your socks off.
Yeah, it's not axe spray.
Exactly those people just likeput so much axe on them and you
could smell them from the otherside of the room, type thing.
Speaker 5 (05:04):
And so it's like just really like one of those.
I just got the pair note, butit's the like, the brown pairs
Bust Is that was BartlettBartlett.
I think, yeah, I think with itthe skin is really kind of
prominent, yeah.
Speaker 1 (05:22):
But like a really ripe version of that Getting
some almonds like raw almonds,wow, yeah, okay, guys, this is
all on the note.
Yes, this is really interesting.
Speaker 3 (05:29):
And again, I just love.
I'm gonna double down on thatalmond note.
Speaker 5 (05:33):
I love when scotches don't try too hard.
I feel like it's the differenceof like a master, a true master
distiller that knows whatthey're doing, that they don't
feel like they have a point toprove, other than, just, like
you know, they want grandpa tobe proud.
Yeah.
Speaker 4 (05:50):
So yeah, I'm getting kind of along the almond notes.
It's like an apple tart withlike an almond crust.
Speaker 2 (05:57):
That's very specific but not wrong at all, and
beautiful.
Speaker 1 (06:01):
Yeah, that was sounded very tasty.
Speaker 2 (06:03):
Yeah, the apple is a good call.
Speaker 6 (06:05):
It's more of like an apple cider for me too.
Speaker 2 (06:08):
Oh yeah.
Speaker 3 (06:09):
Yeah.
Speaker 5 (06:10):
Is there an equivalent to when something is
delicious for your nose, becausedelicious is, you have to eat
it.
But is there like a level ofdeliciousness just for your nose
Like nose-licious.
Speaker 1 (06:22):
Yes, to be delicious Expressive.
I like nose-licious.
Speaker 3 (06:27):
I think nose-licious is nice.
Yeah, it's nice, it's good.
Speaker 2 (06:30):
It's an easy win Centiferous.
Speaker 3 (06:33):
Centiferous.
Speaker 2 (06:34):
Yeah, that's a real word.
Speaker 3 (06:36):
Centiferous is pretty rad.
Speaker 4 (06:39):
Nose-licious sounds like a 90s kind of candy that
you'd bring the kids.
Oh, mom, give me somenose-licious.
Speaker 1 (06:47):
Ah, so good, yeah, is there.
Can we trademark that Likeright now?
I mean I think we should andjust talk to Webster, miriam,
whatever.
And just like, get that in theencyclopedia or whatever.
Speaker 2 (06:59):
Yeah.
Now I'm getting like freshcherries, Not the cherries in a
jar, nothing syrupy maraschino,but like if you get really fresh
juicy cherries.
Speaker 3 (07:11):
But are they Rainier?
Are they?
What Are they Rainier?
Speaker 2 (07:14):
cherries, you're the Washington guy, you tell me.
Speaker 3 (07:16):
Well, yeah, I mean I ate a whole deck of Rainier
cherries last night.
And when she said cherries Iwas like these are Rainier's if
they're cherries.
Speaker 1 (07:24):
Rainier's.
Those are the ones you'resupposed to have with, like an
old fashioned rain.
Speaker 3 (07:29):
No no, no.
Rainier cherries are like thespeckled, like yellow and red
cherries.
Speaker 2 (07:33):
That's exactly what I'm thinking about.
My white just got some at thefarmers market.
Speaker 3 (07:37):
They're really bright , you know, yeah.
Speaker 2 (07:40):
And that's a great word for the centrifuris-ness of
this scotch.
Speaker 6 (07:46):
It's bright right, the smell of the scent is bright
to me.
Speaker 1 (07:51):
I love that we are still on the nose, and the
longer this goes on, the morethings we start picking up.
It's smelling better.
Yes, it's smelling better.
Speaker 2 (08:00):
This is wild.
It's almost like something Iwant as a room note, like in a
candle or a flower, or somethingI would love for my body.
Speaker 1 (08:12):
A lotion, burn A lotion burn.
Speaker 3 (08:14):
A lotion was talking about earlier.
Yeah, like an incense stickthat smells like this?
Speaker 5 (08:19):
Yeah, why can't cologne smell like this?
Speaker 4 (08:21):
Yeah, I think this you pour yourself in this scotch
you're like look how good Ismell.
Speaker 1 (08:26):
Do you smell like?
Speaker 4 (08:26):
scotch man Come on.
Speaker 1 (08:28):
So I've decided this pod will just be the smelling
pod and we'll do another podcastthat will where we actually
taste it, because there's justso much going on with the nose
Too late I'm going in.
Speaker 5 (08:38):
Oh, Evan has tried the scotch.
Speaker 4 (08:41):
It's hot.
It's a lot hotter than Iexpected.
Speaker 3 (08:44):
Very sweet, though it does have a boozy smell to it.
Speaker 4 (08:47):
It finishes very sweet and it kind of lingers,
kind of like that syrupysweetness, that like but this is
a Fresh floral sweetness thatwe're getting on the nose kind
of turns more into that like Wow, I don't want to say artificial
, but more syrupy.
Speaker 2 (09:02):
It is more syrupy, wow, but very hot.
Speaker 1 (09:04):
It's got some heat.
It's got some heat, man.
Speaker 5 (09:06):
I just took the smallest sip, wow.
Speaker 2 (09:09):
Yeah, that finishes extraordinary.
It's really special Also syrupyfruit I'm going to say a note
that you can't judge me on.
Speaker 4 (09:18):
I'm not judgment, nobody's listening.
Speaker 5 (09:21):
Let him say the note and it will decide.
Speaker 3 (09:23):
Like a boozy white wine, like a Chardonnay, like
really boozy, though I don't,there's no judgment.
Speaker 1 (09:29):
I don't hate you for that.
Speaker 3 (09:30):
I'm just not a wine guy, so I feel embarrassed.
Speaker 1 (09:32):
I'm getting cherry cough syrup.
Speaker 2 (09:35):
Whoa, I'm getting the syrup that the canned pears are
in.
Speaker 3 (09:41):
I'm getting the exact mouth feel that you get after
taking cherry cough syrup.
Speaker 6 (09:48):
That coat I'm getting , like the I don't know if
they're synthetic cherries, butlike you know, when you get
chocolate covered cherries kindof thing, yeah, and they're like
juicy and gooey inside Not thechocolate, but the that cherry
inside those candies.
That's what the cherry is thecherry cordial.
Yes.
Speaker 5 (10:07):
Cherry cordial, Very cordial.
But then there I don't want tosay it's peat per se, but
there's something on the backend where it does kind of clean
it up in like the most just,delicate and intentional way.
It's kind of perfect.
Speaker 2 (10:27):
Woodsy like oak bokey yeah.
Speaker 5 (10:29):
I got vanilla and oak on it.
So it's probably like maybe thefirst fill and young.
But wouldn't you get more colorfrom a first fill?
Speaker 2 (10:38):
You would Okay so maybe it's you get less color
from a refill.
Speaker 5 (10:42):
But a lot of these, like fresh fruits, are sometimes
like the six years.
The six year old's catches youknow on a first fill.
That's like really boozy.
Speaker 1 (10:51):
Also all the sea breeze that we were talking
about at the beginning.
I'm getting.
The ocean has vanished.
Speaker 2 (10:56):
Yeah, I'm getting none of it yeah.
Speaker 1 (10:58):
No more ocean, bye-bye.
Speaker 3 (11:00):
Maybe no water, maybe a lake, maybe a pond.
Speaker 1 (11:04):
Maybe a little cherry pond.
Speaker 4 (11:06):
I'm going to add a couple of drops, just to Ooh,
wait, you're not Vern.
Just to chill it out for aminute.
Speaker 2 (11:13):
I don't mind the heat .
I mean, the heat is kind ofupfront but it dissipates pretty
quickly.
Speaker 4 (11:19):
Let me say I don't mind the heat either, but I feel
like there's something morehere, Something more for me to
dig into.
Speaker 5 (11:25):
You're on.
I mean you only had one tasteand now you're adding water.
Oh okay, I'm thirsty, Don'tcount.
Yeah, woodsy.
On the back end that oak islike is prominent, but not like
not kick you in the mouth kindof prominent.
It's a delicate kick to themouth.
Speaker 3 (11:47):
Is everyone getting like a mouth numbing?
Speaker 6 (11:49):
Yeah, I'm curious.
Speaker 3 (11:51):
I want to check in this because you and I were both
riffing on that.
Speaker 2 (11:54):
For me it's kind of like a pleasurable-.
No, it's nice, yeah, it's notover the top.
Yeah, yeah, like where you canstill enjoy the flavors.
Speaker 4 (12:04):
It's funny when after adding a little bit of water, I
get more of like the tire, kindof like rungery.
Note on the nose.
Speaker 2 (12:10):
Oh interesting, oh, on the nose.
Speaker 5 (12:14):
Is the ocean back at all or still gone?
Speaker 6 (12:17):
No, we're in the tire Switch to like more medicinal,
yeah, hmm.
Speaker 1 (12:21):
Hmm.
Speaker 6 (12:22):
Hmm.
Speaker 1 (12:23):
Less ocean, more pet boys, more.
Speaker 5 (12:26):
Pirelli More Pirelli Classy tires.
Speaker 4 (12:30):
So it's hard to say what it does to the taste.
But what it does is itaccentuates the flavor, so, like
without the water, the flavorsthere kind of went away and then
lingered.
In the end this kind ofelongates that whole process so
it kind of sticks with you alittle bit longer, kind of a
little, just a little bit morebitter without the water or with
(12:52):
the water.
Speaker 5 (12:53):
I mean From like the, the oakiness.
Speaker 4 (12:56):
I don't know.
Speaker 1 (12:58):
Or maybe the peat.
Are you happy that you?
Are you proud of yourself foradding water, or are you not
proud of yourself?
Speaker 4 (13:03):
Not necessarily, not necessarily.
Let me, let me go back again.
Speaker 1 (13:07):
Okay.
Speaker 5 (13:08):
This is the one.
I wish we could just sit hereand let this sit for like half
an hour and then come back,because I feel like it's going
to be a like for if we pour thisagain, you know when I cap, or
whatever I feel like it will bea good change.
Speaker 4 (13:22):
Personally, I think I like it better without water
Okay, because I kind of likethat syrupy sweetness.
The water kind of thins thatout a little bit.
I didn't add a lot of water,but I don't know.
Speaker 3 (13:40):
Do you guys feel like this scotch is a pretty big
delineation from the nose to thepalate?
Speaker 1 (13:46):
I don't know if there's a big for me, a big
delineation I have.
I will say I had more funsmelling it than I am drinking
it.
Speaker 3 (13:54):
Okay, I get so that's kind of an answer, I think so.
Speaker 5 (13:58):
I think because you're, when you taste it you're
kind of dealing with the higherABV is is causing certain notes
to stick, like more of the, theP is sort of sticking on on my
throat, a little bit more on mytongue, and that's kind of
dictating the, the, the flavor abit, whereas when it was just a
(14:21):
sin, if for us experiencecentipherous, centipherous
experience.
Speaker 1 (14:25):
Andrew.
Yeah, that's how it'spronounced.
Speaker 5 (14:28):
Yeah, cool.
So you could really kind ofplay in the meadow and, and now
you know, once you startdrinking it's like you kind of
find a place to sit down and nowit's like it takes over you a
little bit more.
Speaker 1 (14:42):
Yeah, I'm like kind of wishing I could get in a
delirium and kind of go back tothe smelling before I tried it.
Speaker 3 (14:48):
Just hang out there.
It's a smelling scotch yeah.
Speaker 1 (14:51):
This is you buy it and you pour it in a glass and
you just smell it and then, whenyou're done smelling it, you
dump it out and go try andGoogle.
Speaker 2 (15:00):
I mean, I'm enjoying the tasting of it, but, yeah, me
too.
I think that is enhanced by theknowledge of what it smelled
like, or the memory.
Yeah, the memory, yeah, but itis changing as we're kind of
sitting with it.
Speaker 5 (15:18):
I think it's just hard to pull things out of the
taste because of that higher ABV, which I was hopeful that if
you added water it would be morefloral or fun and you'd be
frolicking in the meadow again.
Speaker 4 (15:31):
But no, it's not necessarily in a bad way.
It's become more peat forwardand it's interesting because I
would actually rather have thetwo kind of sensations reversed.
I'd rather have more peat andsmoke on the nose and have it
finish with a more kind ofdelicate floral note.
I don't even know if that'sphysically possible, but yeah, I
(15:53):
would prefer to have them.
Yeah, foot slopped.
Speaker 2 (15:56):
I'm getting like very little peat, but after adding
water.
Really.
Speaker 1 (16:03):
I feel like for me it's gotten, it's become a
harsher ride.
It's a.
My throat is burning a littlebit more than when it began.
Speaker 2 (16:13):
Have you added?
Speaker 1 (16:13):
water?
No, it just.
It's just been sitting outthere in the air Just steaming
and stewing.
Speaker 4 (16:22):
Like a succubus, sexy wind and it's a harsh mist,
it's heavy.
Speaker 1 (16:28):
Yeah, it's become heavy metal.
Speaker 2 (16:31):
The palette's really interesting because it goes very
quickly from kind of tropical,almost starburst, to vanilla and
an oak.
Speaker 6 (16:42):
for me, I'm still getting almonds.
Yeah, I don't know, maybe thatwould be the oak, I don't know.
Well, I mean, there's somethingnegative about it still.
Speaker 4 (16:54):
When you like.
If anything that you havethat's artificial, that tastes
like cherries, is, they usealmond extract, so it's like
almonds actually have a cherrykind of flavor to them If you go
by almond extract and smell itand it's like it smells like
cherries.
Speaker 3 (17:11):
But like almonds also give like a slight, like raw
almonds give a slight mouthnumbing to it as well.
Speaker 2 (17:16):
Yeah, yeah, I feel like the nose has gotten a bit
more floral.
I don't know, maybe becauseVernon keeps talking about
meadows he really made a shoutout about them.
Speaker 5 (17:27):
Yeah, how did water?
And it got peter.
It turns into like an isla.
Yeah, with water I mean likethe salt comes back or shows up
and yeah, it's a little morestraightforward.
(17:49):
I think it just set itself upfor failure with that nose how
fun it was.
And then you add water and itkind of just turns into a really
good but like an isla.
You know, not a full smoke, buta salty scotch, agreed and
still, fine, it's good.
Yeah, andrew, can you pass meJust be nice.
(18:11):
If there was something else inthere, I'm wondering if maybe
you just need to let it hang fora bit and then it rears its
little head.
Speaker 4 (18:18):
Yeah, it's definitely missing something on the
palette.
I can't quite put my finger onwhat I would want.
Speaker 2 (18:27):
It was actually pretty good with the
Blackberries.
Speaker 1 (18:30):
But it would be a good combo.
I like it with the water.
Speaker 2 (18:34):
Yeah, I don't mind it .
I'm still not getting Not thatyou guys are wrong, but I'm
still not getting a lot of theobvious Isla stuff, unless it's
like a Boonahob in 12, where Idon't know if lightly peated or
unpeated, but it still gets someof that ocean to it.
Speaker 1 (18:55):
Not a whole lot of a little ocean funk.
Is that what you're saying?
Speaker 2 (18:57):
Just a little bit of ocean lotion.
Speaker 1 (18:59):
Ooh.
Speaker 6 (19:01):
Yeah, I don't know, I'm enjoying it After adding
water on the nose.
It's definitely more peaty onthe palette, but on the nose
it's more breakfasty.
Mm, Mm Cereals, I know, likepancakes and maple.
What proper breakfast.
Speaker 5 (19:21):
Yeah, wow yeah.
Speaker 6 (19:24):
American breakfast, maybe with like a cherry syrup
on top, like a sourdough breadtoast.
Speaker 2 (19:31):
Oh yeah, sour bread and toast, that's actually not a
bad call.
Speaker 1 (19:35):
Yeah, this is the IHOP of Scotch.
Speaker 2 (19:39):
Well, I mean, I don't know if you have a baked bread
at home, but this kind of hasthat Like I don't know if it's
yeastiness, but kind of thepungent odor of fresh baked
bread.
Speaker 4 (19:52):
Oh do me, it's getting better.
The longer it's sitting Like,the more it's just kind of
hanging out.
I'm enjoying it actually.
Speaker 1 (20:00):
With the water too.
I mean this will play out in myrating, but I wasn't having a
good time before the water andI'm having a better time now
that I've drank the water.
The water has added points tomy rating Really.
Yeah, that's a little sneakpeak.
Speaker 4 (20:18):
All right.
Speaker 1 (20:19):
They tuned, I guess, yeah, yeah.
Speaker 4 (20:20):
They tuned the points Wow.
Speaker 5 (20:23):
I still think it's a decently made Scotch.
Not as good as it was on thenose, but I still feel like this
is from a reputable no, I wasgoing to say like a veteran
distiller or distillery.
Speaker 2 (20:37):
I think, it's been around.
Speaker 5 (20:38):
I mean, I've all been around, but not like a young,
fresh buck trying.
But then again.
I might totally can't that andsay because it didn't deliver as
much as a nose.
Speaker 1 (20:53):
Maybe it is which you were you had high praise for
the distiller.
At the beginning you were likethis tastes like a distiller.
Speaker 6 (21:01):
It smells like a distiller that knows what the
buck's up Does.
Speaker 1 (21:03):
the symptom first note and now they kind of don't
yeah, is that what you're saying?
Speaker 5 (21:08):
Yeah.
So I don't know if it's.
I don't know if it's like anestablished distillery or a new
distillery, but I would say it'sone of those two.
Speaker 4 (21:19):
So for instance, it comes from a distillery.
Speaker 1 (21:21):
So it's got that.
It's got so far.
Speaker 5 (21:25):
What you would do with, like greeting car, ride a.
Speaker 2 (21:28):
Disneyland which tire brand, tire brands.
I think Pirelli nailed it.
Speaker 1 (21:34):
Well, how about this?
So for those of you at homethat aren't here, there's been a
cat that's been following usaround and he's like kitten
actually.
He's been looking in here andthen he'll go and change windows
and look through another window, and he keeps going back and
forth.
I've been watching him.
Speaker 2 (21:49):
So in honor of him, what animal would you say?
Speaker 1 (21:53):
this scotch is I love it.
Speaker 5 (21:55):
I thought we were going to adopt a cat Club cat.
Speaker 1 (22:00):
That could also happen.
He's keeping the cupboard oncea month.
We've pulled him out.
Comes out in the crate Allhammered.
Speaker 5 (22:10):
Uh animal Starfish.
Speaker 3 (22:16):
Oh salty and mysterious.
Yeah Regenerating, regenerating, rejuvenating, even I don't
know.
Speaker 5 (22:23):
Yes, it's fun right at first, and then you're kind
of like well, now what do I dowith it Exactly?
Speaker 3 (22:29):
Like I've caught several, because then when
you're fishing in Oregon you'refishing on the bottom, yeah, and
like so you're, you're bringingin all sorts of shit.
So I've caught many starfishand you're like I got one, you
ran it in and you're like, ohokay, starfish doesn't count.
You know, here you go.
Speaker 2 (22:45):
Bud.
Speaker 3 (22:46):
Go back to your home, you know, hmm.
Speaker 5 (22:50):
It's really good when I like that.
Speaker 4 (22:53):
I would say a reverse butterfly.
Speaker 5 (22:55):
Oh, so what is the name?
Speaker 4 (23:00):
It's like a butterfly kind of light and airy and
pretty, and then it becomes acat or fly.
Speaker 1 (23:11):
It's like a wrestling move, I was thinking that sex
position is what I did.
Speaker 3 (23:19):
Either way, it sounds like it hurts.
Whoa, whoa, whoa.
You guys have never done thereverse butterfly.
Speaker 4 (23:23):
Some people are into that type of thing.
Speaker 2 (23:24):
That's true.
Speaker 4 (23:27):
I wasn't curious if we were going with animal or sex
position, so I did both Intimes it's the same thing, Well
yeah, so far we have starfishand reverse butterfly, which I
think both are sex it's like asex position Wow.
Speaker 1 (23:39):
Switch it up.
Speaker 3 (23:40):
But like kind of everything is.
Speaker 1 (23:43):
That's true.
Yes, yes, okay, yes, check itout.
Speaker 5 (23:49):
I honestly, I don't think.
Speaker 2 (23:50):
I can do better than the reverse butterfly and the
starfish Just encapsulate thisso well.
Speaker 5 (23:54):
Yeah, I think those are both beautiful imaginary
animal.
Speaker 2 (24:02):
Well, I'm going to steal one that would normally be
reserved for Vern, because Ijust came back from the west of
Ireland and I'm going to sayit's a sheep on the Irish
seaside, ooh Nice, just becausethere's a lot of scents.
Yeah, it is a lot of scent, butalso, if you shear the sheep,
(24:25):
it's a very different beast,mm-hmm.
Speaker 1 (24:30):
Cotton candy was brought up in the nose.
Speaker 2 (24:32):
The sheep resembles cotton candy yeah, out of cotton
candy.
I hadn't thought about that,but yes, that works too.
Speaker 5 (24:38):
Almost the same thing .
Yeah, the original cotton candywas just yeah.
Speaker 1 (24:43):
That is how they make cotton candy right.
Speaker 6 (24:45):
It's from sheep's wool.
You want cotton candy, son.
You asked for a while it'sflavored sheep's wool.
Speaker 1 (24:50):
Yeah, Any guesses as far as age ABV, Dave.
Speaker 3 (24:59):
It's got to be like 57%.
Speaker 1 (25:02):
Okay 46.
Speaker 3 (25:05):
46?
Ooh Wow.
Speaker 2 (25:09):
Maybe 48.
Okay, well, you peer-pressuredme, yeah.
Speaker 1 (25:17):
Any distillery or region.
Speaker 5 (25:20):
I mean, I think I, I, I, I, I, I, I, I, I I.
Speaker 3 (25:24):
I, I, I I.
Speaker 5 (25:24):
I, I, I, I, I, I, I, I, I, I, I I'm going to go with
like an early, like a young sixyear, some rather um from the
Ila's yeah.
Speaker 1 (25:36):
Young, young, ila yeah, anything, dave.
Speaker 6 (25:41):
I mean a young like somewhere between four and six,
and I think I'm like on thefence between space side and
Highland.
Speaker 2 (25:51):
Yeah, me too.
I'm gonna say eight to ten Forme at the end.
The most predominant note maybeit was kind of a tie between
fruitiness but like a floralheathery kind of.
Speaker 3 (26:05):
Come back to Heather.
Yeah, there she is again.
She has returned.
Speaker 2 (26:09):
Which makes me think, like Dave, kind of Highland or
space side.
Speaker 1 (26:14):
Yeah, I'm not bought into the Islay Islay idea.
I think I'm kind of more inyour guys' group here.
Speaker 2 (26:24):
The only one I can think of is.
Boonahabin, because they don'tpee a lot of their stuff.
Speaker 1 (26:30):
Well, evan knows what it is so we're not gonna ask
him.
But yeah, any more guesses andotherwise we'll rate this puppy.
All right, let's rate it.
I'll go first.
So the nose was fantastic,fantastic ride.
So much fun, so many smells, somuch trademarking in words.
(26:56):
And then when I first tried it,it definitely I didn't.
Not only did it drop off, but Ididn't enjoy it.
It was a little bit hard goingdown for me.
But then I added water and itbecame drinkable and definitely
more pleasant and I had a bettertime.
(27:17):
So it was a little bit ofroller coaster.
I give it points for smelling sogreat.
I subtract points for it nottasting great, but then give a
couple points back, like Ialluded to earlier, for once you
add water.
Would I buy this?
I would not buy this and haveit at home.
(27:37):
So to me I can't give itanything above an eight.
So I'm gonna give it a 7.5 justbecause I had a great time
smelling it.
It was fun that it changed froma scotch that I did not like to
a scotch.
I was like huh, all right, nowI'm back here again once I added
water and that was fun.
So 7.5 for me, dave.
Speaker 3 (28:01):
I'm in a similar neighborhood where I love the
nose Was a little bit confused.
I mean, I'm a sucker for ascotch that has a really
interesting nose, but then theflavor profile lines up a little
bit.
This was like pretty bigdeparture so I was thinking more
of like a seven, even for me.
Speaker 2 (28:24):
And you're, I think I'm gonna go with an eight
Classic.
I like it.
I would buy it again.
I guess the way I woulddescribe this is it seems like a
challenge, because anythingthat smells as good as this did
(28:45):
has to have something going on.
So I'm kind of inclined tothink maybe I'm the one missing
something on the palette.
I'm not good enough, rather thanthis scotch is not good enough,
but maybe that's not true, Idon't know, but at the least I
feel like I definitely want totake this for a second spin and
(29:05):
spend longer kind of teasing outthe palette, because, yeah, the
first whatever 15 minutes wespent nosing this was
extraordinary, so I feel likethere's got to be something else
there On top of that.
It was a lot of the flavorsthat I really enjoy, or a lot of
the scents.
(29:26):
It was very centiporous in allthe ways that I like.
So, yeah, I think eight is fair, Evan.
Speaker 1 (29:37):
you brought this scotch.
What do you think?
Speaker 4 (29:40):
So I mean just echoing what you guys said.
Yeah, obviously the nose wasjust insane.
It was fantastic.
Just on the nose alone it waseasily a nine or a 10 point
scotch.
The flavor profile left alittle bit to be desired and you
know, like Justin, the firstsip I took I was like not quite
(30:01):
hit me there.
And then I added water and itstill wasn't quite right.
But then the longer it sat, thebetter it got.
And then even now, like youknow, it's gross, but I just
burped a little bit and I'm like, oh, I got some of that flavor.
It was actually really good.
So I don't know, I'm going togive it not quite an eight, I'll
give it a 7.8, you know, likehalfway between 7.5 and 7.8.
(30:23):
It was really good.
I would like to revisit it, butit's one of those scotches that
just it needs some time just tosit in the glass and hang out
and get to know the room, youknow, and then it gets better.
Speaker 1 (30:37):
Vern.
Speaker 5 (30:38):
Yeah, I think there's more here than you know what I
was able to extrapolate in these30 minutes.
I would love to try it again.
Nose was great.
I love a good roller coasteryes, you do, and, as you all
know, very passionate.
And uh, yeah, same.
(31:05):
You know, love a little bitmore in the, in the flavor
profile.
But, like I'm, my curiosity ispeaked and I like that.
I think it was bright, it waswell made and nothing was really
wrong with it.
It was just kind of lackingmore than we go with eight one.
Speaker 1 (31:27):
Okay, Dave.
Speaker 6 (31:31):
Yeah, I liked this scotch.
It was good.
I'm more like in the world ofVern and Andrew, something about
that.
That first sip was actuallylike very refreshing to me.
It was a little thicker than Iwanted it to be, but I really
liked the, the cherry brush thatI got.
I like cherry candies, you know, like I'm like they're
(31:53):
delicious.
So I'm going to call this aneight.
Two.
Speaker 1 (31:59):
Okay, in your face, vern, I changed my.
Speaker 5 (32:07):
I was going to say the first sip right when it hit
my tongue.
There was that like starburst Ithink.
You said there was like this,like sweet moment and then kind
of everything went numb.
But I wonder if I don't wonderwhat my plan is to next time I
drink the scotch is I'm justgoing to go straight to water
out of the gates so like pour mydram, add water and then drink
(32:32):
it like that and not wait for itto kind of numb my taste buds.
I think that's how you get.
Speaker 3 (32:37):
I'm also super curious what this would taste
like as a first scotch.
Yeah, totally.
I had like a couple of caststrengths.
You know earlier, you know, andin moderation obviously for the
listeners tiny amounts taste,and you know like I'm curious
what this would taste like on afresh palate.
You know, very true.
Speaker 1 (33:00):
All right.
So, as a club, our rating ofthis is 7.76.
Great year.
Speaker 5 (33:08):
Great year 776.
Speaker 4 (33:10):
For America, fuck yeah.
Speaker 1 (33:14):
So, evan, you brought the scotch.
What are we drinking?
Speaker 4 (33:17):
So this is called Mossburn in Singapore.
Huh, distilled at BurnedNetties, it's a space site.
Speaker 6 (33:25):
Okay, wow, wow, wow.
Speaker 1 (33:29):
Daynail for the way.
Speaker 4 (33:31):
Before we started recording tonight, I mentioned a
little story about how it wentto Total Wine and basically
everything there was like aTotal Wine labeled scotch.
This was one of the few thatactually wasn't.
It was something I've neverheard of and.
I'm like what the hell?
I'll give it a whirl.
So yeah.
I have no connection to it, isthere a year.
Speaker 2 (33:53):
It's a 10 year, sorry .
Speaker 4 (33:55):
It's a 10 year and they seem to be like they're a
bottle slash blender, so it'sactually distilled at a
different distillery and thenbottled and blended by Distilled
by Ben Rinn.
They don't have a lot oftasting notes on here so they
(34:16):
said weighty and slightly maltynose gradually release sweet
vanilla and honeyed cereal notes.
The oak influence is gently onthe palate but later adds layer
of structure before waiting.
Finishing of heating of smoke.
Speaker 1 (34:31):
There's a lot of words there.
Yeah, I was no common.
Speaker 5 (34:35):
I was a single common .
Speaker 2 (34:38):
I didn't hear centipherous Slightly.
Speaker 4 (34:40):
Yeah, and I couldn't find a lot of reviews online too
.
I don't know how popular thisscotch is.
You know, gave it a whirl.
What the hell.
Speaker 2 (34:49):
I mean, that was a pretty great whirl.
Speaker 5 (34:53):
Yeah, super fun.
What was the price point onthis puppy?
Speaker 4 (34:56):
It's actually with tax it was 92.
The price point is 85.
Speaker 2 (35:01):
So age 10 years.
Does it say anything about thecasks?
It's just as oak cask.
Speaker 3 (35:06):
The bottle is really interesting to how it tapers up
gently.
Speaker 1 (35:11):
Yeah, the shape is cool.
It's got good shape.
Yeah, how do you feel, dave,about the design?
Very like getting very gangs ofNew York type.
Speaker 3 (35:24):
Yeah, it's got kind of like a To me.
It kind of reminds me of like aclassic, like burlap sack that
they would hold like grain inwhich is like graphic designers
love that shit.
It's like a classic, like wherethere's like a, you know, like
a logo, kind of under a logo.
You know it's like two liketypography treatments.
Speaker 1 (35:46):
Yeah.
Speaker 3 (35:48):
I kind of dig it.
Speaker 1 (35:48):
It's fun, it's different you know it's giving
me like a old school boxing.
Yeah, like a rooster vibe.
Yeah, it's pretty tough alittle bit.
Speaker 6 (35:59):
Yeah.
What's the number 21 about?
Is that just like?
Speaker 4 (36:02):
That's the different bottlings they offer.
So it's like this particularlike.
So each bottling is eithergoing to be a different blend or
a different distiller, or adifferent cask.
Speaker 1 (36:12):
Okay, Hell yeah.
Speaker 2 (36:14):
So, if you care, we do this, is this their website.
Speaker 4 (36:21):
To be honest, I don't remember, I just Google it.
Speaker 2 (36:24):
So, talking about the Ben Wren distillery, there are
six stills and a spirit is runthrough worm tub condensers.
So this is like super nerdyabout the distilling process.
But there's two types ofcondensers which condenses the
it's at the end of thedistillation process, condenses
(36:46):
the vapors.
I guess Worm tubs were the oldold way of doing it.
The new way is called shell andtube, and I don't fully
understand this.
All I know is that worm tubDistillates are usually
considered to be like meteor, alittle bit rough around the
(37:06):
edges, and so aficionados ofscotch seek out distilleries
that use that method.
And that might explain whywe've we felt like that thick,
oh yeah Mouth feel at thebeginning.
Yeah, instead of being likereal refined, it's a bit like
(37:29):
Meteor, I guess is.
Speaker 1 (37:31):
Anyway, yeah, it will , I definitely got a punch.
When I first tasted it.
Speaker 5 (37:38):
I think that was one of our notes was like a kick to
the face.
Speaker 6 (37:46):
Yeah, yeah, yeah.
Speaker 2 (37:47):
Well, it was soft because the lotion, with the
lotion, everything because thesoft.
Oh, I enjoyed it, that was fun.
Yeah, it was super fun.
Speaker 1 (37:57):
Thanks for bringing it, of course, 57.
I know.
Speaker 4 (38:01):
I got to be honest, he Twice.
Speaker 2 (38:04):
Dave nailed it.
Speaker 4 (38:06):
And second it didn't feel that hot 57 is usually like
undrinkable, and then it wasdrinkable.
Speaker 5 (38:14):
But, I think it makes me think, cutting it down, I
should add more water, yeah,maybe.
Speaker 4 (38:20):
Yeah, way up front, because otherwise it just like
that's why I was like actuallysuper quick to add water.
Speaker 6 (38:27):
Because I knew what the ABU is.
Speaker 5 (38:28):
We should have followed your lead, yeah, okay.
So I got a little quote.
My boy turned 13 a couple ofmonths ago and so I've been kind
of researching quotes and we'regoing to, you know, be talking
through kind of life stuff.
So this is one of the quotesthat I'm sure I'm going to share
with my 13 year old.
I'm also going to share withyou guys.
Perfect, let's see Equivalent.
But it's fun, it's, it's quickand easy.
(38:51):
So life is 10% what you make it, 90% how you take it.
Irving Berlin.
Speaker 6 (38:59):
Cheers, cheers.
Speaker 5 (38:59):
Mazel.
Speaker 2 (39:00):
Tov Cheers yeah To Justin Getting married.
Speaker 6 (39:01):
To Justin, to Justin.
Speaker 4 (39:06):
To Justin Getting married next month.
Speaker 1 (39:11):
So that toast was to your son and to me it's going to
be the same one I read at yourwedding hey bud.
I got a toast for you.
Speaker 3 (39:19):
You've heard it before, but here it is again.
Speaker 5 (39:25):
Different context now .
This is Mystery Scotch Tasting with Gentlemen of
the World and we are a clubthat gets together and we try
scotch blind With me tonight.
I'm Justin, I'm Dave, I am Vern, I'm Evan, I'm Andrew and Dave.
And how we start every clubmeeting, we pick up our scotch
and we visualize it with oureyeballs and talk about what we
(00:25):
see.
Speaker 2 (00:27):
Very light Mexico water.
Speaker 1 (00:31):
Does that mean like water?
Speaker 2 (00:32):
that has corona in it .
Speaker 1 (00:34):
It's just, yeah, it's almost corona.
Speaker 3 (00:37):
It's water with just a touch of motor oil.
Speaker 2 (00:39):
Yeah, it's not completely clear, but it's
pretty darn close.
It's very light, very light,it's like less than straw, less
than white wine.
I don't know how are the legs.
Speaker 3 (00:53):
I'm not getting a lot of legs.
Speaker 1 (00:54):
Not a whole lot of legs.
Speaker 4 (00:56):
There, there, you just can't see them In your eyes
, invisible legs.
Speaker 5 (01:00):
She's a skinny girl.
Speaker 2 (01:01):
I see some legs.
Speaker 5 (01:02):
It might be very sticky to the point where it
doesn't even oh yeah, do legs.
Speaker 4 (01:08):
I see some legs yeah.
Speaker 1 (01:09):
It's almost prismatic .
But we're thinking this scotchskips leg day.
Is it Prismatic?
Sounds like it could be.
Speaker 3 (01:18):
I see leg residue.
Speaker 2 (01:21):
Leg residue.
Can you explain, Just like?
Speaker 3 (01:24):
yeah, it's like.
When you spin it around you cansee where it was.
Speaker 5 (01:28):
Yeah, it's like the idea of there was an idea of
legs, leg memories, yeah.
Speaker 2 (01:33):
I mean, this is I think last month we had a really
light color.
It's got this might be lighter.
Speaker 4 (01:39):
It seems like it Right.
Speaker 6 (01:41):
So, First fill barrel , that was maybe.
Speaker 2 (01:46):
Yeah, or what would that be Like a second refill,
something that's so light?
Speaker 5 (01:55):
Interesting, interesting, I say yes, but you
had distant A on the horizon.
Let's give it a whiff.
Speaker 1 (02:03):
Smell it yeah.
Speaker 2 (02:05):
Ooh yeah, that's what I was hoping for.
It's like an ocean blast rightup front, but like a lotion A
lotion blast 32 ounces of justbody lotion, like the bottle
just exploded on your dash andlike sunk into the vinyl and
(02:26):
like a speaker.
And then just somewhere elseit's 120 degrees a day and I got
that.
Speaker 4 (02:33):
It's like you need it on your hands, so you just
stick your hands in between likethe oh, there we go Ocean.
Speaker 3 (02:40):
No, like a fresh little.
I definitely agree with theocean, but I'm also getting some
vanilla.
Speaker 2 (02:45):
Yeah, there's some sweetness, definitely some sweet
, some sweet, yeah, which I feellike ocean vanilla.
Speaker 1 (02:50):
That's not real.
That can't be real.
That sounds so stupid, or is itno?
No, you did it in Scotch, it'stotally real, yeah, almost like
marshmallow.
Speaker 3 (02:59):
Yeah, I was going to say something like yeah, hot and
candy.
Speaker 6 (03:02):
Yeah, cotton candy, but for me all of these notes
are like inside of a tire, huh,oh yeah, like you just throw all
these ingredients inside theinside of a tire and then like
Roll it up, smell it and thenroll it down the hill.
Yeah.
Speaker 3 (03:18):
Sounds like the worst smore over.
Are you in the tire when theScotch is in the tire and
rolling down the hill?
Maybe, okay.
Speaker 4 (03:26):
If you make a smore over a fire like a tire fire, a
tire fire.
But there's no smoke yeah.
Speaker 2 (03:31):
No, it's not super smoky, dave.
That's actually the more Ismell it.
I think that's pretty spot on.
It's like when you walk into atire shop, yeah, yeah, and you
just get that smell of.
Speaker 3 (03:41):
Yeah like fresh rubber.
Speaker 6 (03:42):
Yeah, fresh rubber.
Speaker 2 (03:44):
It's good one.
It's quality.
Yeah, like Pirelli's.
Yeah, yeah, the only otherplace I smell.
Speaker 3 (03:49):
That same note is when I've been like in, like a
place that has wetsuits, becauseI work in the surface industry
yeah.
Wetsuits like neoprene wetsuitslike get that same kind of like
interesting rubber smell tooyeah.
Speaker 4 (04:02):
A little like apple juice.
Speaker 2 (04:04):
Yeah, I was just going to say there's something
fruity like Apple juice ispretty good.
I think pear maybe.
Speaker 3 (04:10):
I'm getting some pineapple.
Ooh, yeah, I love you.
Speaker 5 (04:14):
That's good.
A pineapple note in Scotch isone of my favorite scotches.
Speaker 1 (04:18):
I know, mike, it's kind of tropical.
Yeah, what a yeah.
At least a weird smelling.
Speaker 5 (04:23):
Scotch.
It smells scotch, I cannot waitto taste this.
Yeah, but it doesn't smell overthe top.
Speaker 3 (04:29):
No, it's probably too hard.
Speaker 1 (04:31):
Yeah, I'm not offended by anything that
anybody has said so far.
Yeah, you could still offend melater, but so far nobody's
offended.
Speaker 3 (04:39):
But you also have to get kind of in there to smell it
yeah.
Like some Scotch should geteven nearer.
And you're like good lord Wow,what's happening.
Speaker 4 (04:45):
And I mean this in a good way.
It's like a well-appliedperfumer, or cologne, where it's
like the smells are there ifyou're looking for them and
you're close to it, yeah.
Speaker 1 (04:54):
But like it's not blowing your socks off.
Yeah, it's not axe spray.
Exactly those people just likeput so much axe on them and you
could smell them from the otherside of the room, type thing.
Speaker 5 (05:04):
And so it's like just really like one of those.
I just got the pair note, butit's the like, the brown pairs
Bust Is that was BartlettBartlett.
I think, yeah, I think with itthe skin is really kind of
prominent, yeah.
Speaker 1 (05:22):
But like a really ripe version of that Getting
some almonds like raw almonds,wow, yeah, okay, guys, this is
all on the note.
Yes, this is really interesting.
Speaker 3 (05:29):
And again, I just love.
I'm gonna double down on thatalmond note.
Speaker 5 (05:33):
I love when scotches don't try too hard.
I feel like it's the differenceof like a master, a true master
distiller that knows whatthey're doing, that they don't
feel like they have a point toprove, other than, just, like
you know, they want grandpa tobe proud.
Yeah.
Speaker 4 (05:50):
So yeah, I'm getting kind of along the almond notes.
It's like an apple tart withlike an almond crust.
Speaker 2 (05:57):
That's very specific but not wrong at all, and
beautiful.
Speaker 1 (06:01):
Yeah, that was sounded very tasty.
Speaker 2 (06:03):
Yeah, the apple is a good call.
Speaker 6 (06:05):
It's more of like an apple cider for me too.
Speaker 2 (06:08):
Oh yeah.
Speaker 3 (06:09):
Yeah.
Speaker 5 (06:10):
Is there an equivalent to when something is
delicious for your nose, becausedelicious is, you have to eat
it.
But is there like a level ofdeliciousness just for your nose
Like nose-licious.
Speaker 1 (06:22):
Yes, to be delicious Expressive.
I like nose-licious.
Speaker 3 (06:27):
I think nose-licious is nice.
Yeah, it's nice, it's good.
Speaker 2 (06:30):
It's an easy win Centiferous.
Speaker 3 (06:33):
Centiferous.
Speaker 2 (06:34):
Yeah, that's a real word.
Speaker 3 (06:36):
Centiferous is pretty rad.
Speaker 4 (06:39):
Nose-licious sounds like a 90s kind of candy that
you'd bring the kids.
Oh, mom, give me somenose-licious.
Speaker 1 (06:47):
Ah, so good, yeah, is there.
Can we trademark that Likeright now?
I mean I think we should andjust talk to Webster, miriam,
whatever.
And just like, get that in theencyclopedia or whatever.
Speaker 2 (06:59):
Yeah.
Now I'm getting like freshcherries, Not the cherries in a
jar, nothing syrupy maraschino,but like if you get really fresh
juicy cherries.
Speaker 3 (07:11):
But are they Rainier?
Are they?
What Are they Rainier?
Speaker 2 (07:14):
cherries, you're the Washington guy, you tell me.
Speaker 3 (07:16):
Well, yeah, I mean I ate a whole deck of Rainier
cherries last night.
And when she said cherries Iwas like these are Rainier's if
they're cherries.
Speaker 1 (07:24):
Rainier's.
Those are the ones you'resupposed to have with, like an
old fashioned rain.
Speaker 3 (07:29):
No no, no.
Rainier cherries are like thespeckled, like yellow and red
cherries.
Speaker 2 (07:33):
That's exactly what I'm thinking about.
My white just got some at thefarmers market.
Speaker 3 (07:37):
They're really bright , you know, yeah.
Speaker 2 (07:40):
And that's a great word for the centrifuris-ness of
this scotch.
Speaker 6 (07:46):
It's bright right, the smell of the scent is bright
to me.
Speaker 1 (07:51):
I love that we are still on the nose, and the
longer this goes on, the morethings we start picking up.
It's smelling better.
Yes, it's smelling better.
Speaker 2 (08:00):
This is wild.
It's almost like something Iwant as a room note, like in a
candle or a flower, or somethingI would love for my body.
Speaker 1 (08:12):
A lotion, burn A lotion burn.
Speaker 3 (08:14):
A lotion was talking about earlier.
Yeah, like an incense stickthat smells like this?
Speaker 5 (08:19):
Yeah, why can't cologne smell like this?
Speaker 4 (08:21):
Yeah, I think this you pour yourself in this scotch
you're like look how good Ismell.
Speaker 1 (08:26):
Do you smell like?
Speaker 4 (08:26):
scotch man Come on.
Speaker 1 (08:28):
So I've decided this pod will just be the smelling
pod and we'll do another podcastthat will where we actually
taste it, because there's justso much going on with the nose
Too late I'm going in.
Speaker 5 (08:38):
Oh, Evan has tried the scotch.
Speaker 4 (08:41):
It's hot.
It's a lot hotter than Iexpected.
Speaker 3 (08:44):
Very sweet, though it does have a boozy smell to it.
Speaker 4 (08:47):
It finishes very sweet and it kind of lingers,
kind of like that syrupysweetness, that like but this is
a Fresh floral sweetness thatwe're getting on the nose kind
of turns more into that like Wow, I don't want to say artificial
, but more syrupy.
Speaker 2 (09:02):
It is more syrupy, wow, but very hot.
Speaker 1 (09:04):
It's got some heat.
It's got some heat, man.
Speaker 5 (09:06):
I just took the smallest sip, wow.
Speaker 2 (09:09):
Yeah, that finishes extraordinary.
It's really special Also syrupyfruit I'm going to say a note
that you can't judge me on.
Speaker 4 (09:18):
I'm not judgment, nobody's listening.
Speaker 5 (09:21):
Let him say the note and it will decide.
Speaker 3 (09:23):
Like a boozy white wine, like a Chardonnay, like
really boozy, though I don't,there's no judgment.
Speaker 1 (09:29):
I don't hate you for that.
Speaker 3 (09:30):
I'm just not a wine guy, so I feel embarrassed.
Speaker 1 (09:32):
I'm getting cherry cough syrup.
Speaker 2 (09:35):
Whoa, I'm getting the syrup that the canned pears are
in.
Speaker 3 (09:41):
I'm getting the exact mouth feel that you get after
taking cherry cough syrup.
Speaker 6 (09:48):
That coat I'm getting , like the I don't know if
they're synthetic cherries, butlike you know, when you get
chocolate covered cherries kindof thing, yeah, and they're like
juicy and gooey inside Not thechocolate, but the that cherry
inside those candies.
That's what the cherry is thecherry cordial.
Yes.
Speaker 5 (10:07):
Cherry cordial, Very cordial.
But then there I don't want tosay it's peat per se, but
there's something on the backend where it does kind of clean
it up in like the most just,delicate and intentional way.
It's kind of perfect.
Speaker 2 (10:27):
Woodsy like oak bokey yeah.
Speaker 5 (10:29):
I got vanilla and oak on it.
So it's probably like maybe thefirst fill and young.
But wouldn't you get more colorfrom a first fill?
Speaker 2 (10:38):
You would Okay so maybe it's you get less color
from a refill.
Speaker 5 (10:42):
But a lot of these, like fresh fruits, are sometimes
like the six years.
The six year old's catches youknow on a first fill.
That's like really boozy.
Speaker 1 (10:51):
Also all the sea breeze that we were talking
about at the beginning.
I'm getting.
The ocean has vanished.
Speaker 2 (10:56):
Yeah, I'm getting none of it yeah.
Speaker 1 (10:58):
No more ocean, bye-bye.
Speaker 3 (11:00):
Maybe no water, maybe a lake, maybe a pond.
Speaker 1 (11:04):
Maybe a little cherry pond.
Speaker 4 (11:06):
I'm going to add a couple of drops, just to Ooh,
wait, you're not Vern.
Just to chill it out for aminute.
Speaker 2 (11:13):
I don't mind the heat .
I mean, the heat is kind ofupfront but it dissipates pretty
quickly.
Speaker 4 (11:19):
Let me say I don't mind the heat either, but I feel
like there's something morehere, Something more for me to
dig into.
Speaker 5 (11:25):
You're on.
I mean you only had one tasteand now you're adding water.
Oh okay, I'm thirsty, Don'tcount.
Yeah, woodsy.
On the back end that oak islike is prominent, but not like
not kick you in the mouth kindof prominent.
It's a delicate kick to themouth.
Speaker 3 (11:47):
Is everyone getting like a mouth numbing?
Speaker 6 (11:49):
Yeah, I'm curious.
Speaker 3 (11:51):
I want to check in this because you and I were both
riffing on that.
Speaker 2 (11:54):
For me it's kind of like a pleasurable-.
No, it's nice, yeah, it's notover the top.
Yeah, yeah, like where you canstill enjoy the flavors.
Speaker 4 (12:04):
It's funny when after adding a little bit of water, I
get more of like the tire, kindof like rungery.
Note on the nose.
Speaker 2 (12:10):
Oh interesting, oh, on the nose.
Speaker 5 (12:14):
Is the ocean back at all or still gone?
Speaker 6 (12:17):
No, we're in the tire Switch to like more medicinal,
yeah, hmm.
Speaker 1 (12:21):
Hmm.
Speaker 6 (12:22):
Hmm.
Speaker 1 (12:23):
Less ocean, more pet boys, more.
Speaker 5 (12:26):
Pirelli More Pirelli Classy tires.
Speaker 4 (12:30):
So it's hard to say what it does to the taste.
But what it does is itaccentuates the flavor, so, like
without the water, the flavorsthere kind of went away and then
lingered.
In the end this kind ofelongates that whole process so
it kind of sticks with you alittle bit longer, kind of a
little, just a little bit morebitter without the water or with
(12:52):
the water.
Speaker 5 (12:53):
I mean From like the, the oakiness.
Speaker 4 (12:56):
I don't know.
Speaker 1 (12:58):
Or maybe the peat.
Are you happy that you?
Are you proud of yourself foradding water, or are you not
proud of yourself?
Speaker 4 (13:03):
Not necessarily, not necessarily.
Let me, let me go back again.
Speaker 1 (13:07):
Okay.
Speaker 5 (13:08):
This is the one.
I wish we could just sit hereand let this sit for like half
an hour and then come back,because I feel like it's going
to be a like for if we pour thisagain, you know when I cap, or
whatever I feel like it will bea good change.
Speaker 4 (13:22):
Personally, I think I like it better without water
Okay, because I kind of likethat syrupy sweetness.
The water kind of thins thatout a little bit.
I didn't add a lot of water,but I don't know.
Speaker 3 (13:40):
Do you guys feel like this scotch is a pretty big
delineation from the nose to thepalate?
Speaker 1 (13:46):
I don't know if there's a big for me, a big
delineation I have.
I will say I had more funsmelling it than I am drinking
it.
Speaker 3 (13:54):
Okay, I get so that's kind of an answer, I think so.
Speaker 5 (13:58):
I think because you're, when you taste it you're
kind of dealing with the higherABV is is causing certain notes
to stick, like more of the, theP is sort of sticking on on my
throat, a little bit more on mytongue, and that's kind of
dictating the, the, the flavor abit, whereas when it was just a
(14:21):
sin, if for us experiencecentipherous, centipherous
experience.
Speaker 1 (14:25):
Andrew.
Yeah, that's how it'spronounced.
Speaker 5 (14:28):
Yeah, cool.
So you could really kind ofplay in the meadow and, and now
you know, once you startdrinking it's like you kind of
find a place to sit down and nowit's like it takes over you a
little bit more.
Speaker 1 (14:42):
Yeah, I'm like kind of wishing I could get in a
delirium and kind of go back tothe smelling before I tried it.
Speaker 3 (14:48):
Just hang out there.
It's a smelling scotch yeah.
Speaker 1 (14:51):
This is you buy it and you pour it in a glass and
you just smell it and then, whenyou're done smelling it, you
dump it out and go try andGoogle.
Speaker 2 (15:00):
I mean, I'm enjoying the tasting of it, but, yeah, me
too.
I think that is enhanced by theknowledge of what it smelled
like, or the memory.
Yeah, the memory, yeah, but itis changing as we're kind of
sitting with it.
Speaker 5 (15:18):
I think it's just hard to pull things out of the
taste because of that higher ABV, which I was hopeful that if
you added water it would be morefloral or fun and you'd be
frolicking in the meadow again.
Speaker 4 (15:31):
But no, it's not necessarily in a bad way.
It's become more peat forwardand it's interesting because I
would actually rather have thetwo kind of sensations reversed.
I'd rather have more peat andsmoke on the nose and have it
finish with a more kind ofdelicate floral note.
I don't even know if that'sphysically possible, but yeah, I
(15:53):
would prefer to have them.
Yeah, foot slopped.
Speaker 2 (15:56):
I'm getting like very little peat, but after adding
water.
Really.
Speaker 1 (16:03):
I feel like for me it's gotten, it's become a
harsher ride.
It's a.
My throat is burning a littlebit more than when it began.
Speaker 2 (16:13):
Have you added?
Speaker 1 (16:13):
water?
No, it just.
It's just been sitting outthere in the air Just steaming
and stewing.
Speaker 4 (16:22):
Like a succubus, sexy wind and it's a harsh mist,
it's heavy.
Speaker 1 (16:28):
Yeah, it's become heavy metal.
Speaker 2 (16:31):
The palette's really interesting because it goes very
quickly from kind of tropical,almost starburst, to vanilla and
an oak.
Speaker 6 (16:42):
for me, I'm still getting almonds.
Yeah, I don't know, maybe thatwould be the oak, I don't know.
Well, I mean, there's somethingnegative about it still.
Speaker 4 (16:54):
When you like.
If anything that you havethat's artificial, that tastes
like cherries, is, they usealmond extract, so it's like
almonds actually have a cherrykind of flavor to them If you go
by almond extract and smell itand it's like it smells like
cherries.
Speaker 3 (17:11):
But like almonds also give like a slight, like raw
almonds give a slight mouthnumbing to it as well.
Speaker 2 (17:16):
Yeah, yeah, I feel like the nose has gotten a bit
more floral.
I don't know, maybe becauseVernon keeps talking about
meadows he really made a shoutout about them.
Speaker 5 (17:27):
Yeah, how did water?
And it got peter.
It turns into like an isla.
Yeah, with water I mean likethe salt comes back or shows up
and yeah, it's a little morestraightforward.
(17:49):
I think it just set itself upfor failure with that nose how
fun it was.
And then you add water and itkind of just turns into a really
good but like an isla.
You know, not a full smoke, buta salty scotch, agreed and
still, fine, it's good.
Yeah, andrew, can you pass meJust be nice.
(18:11):
If there was something else inthere, I'm wondering if maybe
you just need to let it hang fora bit and then it rears its
little head.
Speaker 4 (18:18):
Yeah, it's definitely missing something on the
palette.
I can't quite put my finger onwhat I would want.
Speaker 2 (18:27):
It was actually pretty good with the
Blackberries.
Speaker 1 (18:30):
But it would be a good combo.
I like it with the water.
Speaker 2 (18:34):
Yeah, I don't mind it .
I'm still not getting Not thatyou guys are wrong, but I'm
still not getting a lot of theobvious Isla stuff, unless it's
like a Boonahob in 12, where Idon't know if lightly peated or
unpeated, but it still gets someof that ocean to it.
Speaker 1 (18:55):
Not a whole lot of a little ocean funk.
Is that what you're saying?
Speaker 2 (18:57):
Just a little bit of ocean lotion.
Speaker 1 (18:59):
Ooh.
Speaker 6 (19:01):
Yeah, I don't know, I'm enjoying it After adding
water on the nose.
It's definitely more peaty onthe palette, but on the nose
it's more breakfasty.
Mm, Mm Cereals, I know, likepancakes and maple.
What proper breakfast.
Speaker 5 (19:21):
Yeah, wow yeah.
Speaker 6 (19:24):
American breakfast, maybe with like a cherry syrup
on top, like a sourdough breadtoast.
Speaker 2 (19:31):
Oh yeah, sour bread and toast, that's actually not a
bad call.
Speaker 1 (19:35):
Yeah, this is the IHOP of Scotch.
Speaker 2 (19:39):
Well, I mean, I don't know if you have a baked bread
at home, but this kind of hasthat Like I don't know if it's
yeastiness, but kind of thepungent odor of fresh baked
bread.
Speaker 4 (19:52):
Oh do me, it's getting better.
The longer it's sitting Like,the more it's just kind of
hanging out.
I'm enjoying it actually.
Speaker 1 (20:00):
With the water too.
I mean this will play out in myrating, but I wasn't having a
good time before the water andI'm having a better time now
that I've drank the water.
The water has added points tomy rating Really.
Yeah, that's a little sneakpeak.
Speaker 4 (20:18):
All right.
Speaker 1 (20:19):
They tuned, I guess, yeah, yeah.
Speaker 4 (20:20):
They tuned the points Wow.
Speaker 5 (20:23):
I still think it's a decently made Scotch.
Not as good as it was on thenose, but I still feel like this
is from a reputable no, I wasgoing to say like a veteran
distiller or distillery.
Speaker 2 (20:37):
I think, it's been around.
Speaker 5 (20:38):
I mean, I've all been around, but not like a young,
fresh buck trying.
But then again.
I might totally can't that andsay because it didn't deliver as
much as a nose.
Speaker 1 (20:53):
Maybe it is which you were you had high praise for
the distiller.
At the beginning you were likethis tastes like a distiller.
Speaker 6 (21:01):
It smells like a distiller that knows what the
buck's up Does.
Speaker 1 (21:03):
the symptom first note and now they kind of don't
yeah, is that what you're saying?
Speaker 5 (21:08):
Yeah.
So I don't know if it's.
I don't know if it's like anestablished distillery or a new
distillery, but I would say it'sone of those two.
Speaker 4 (21:19):
So for instance, it comes from a distillery.
Speaker 1 (21:21):
So it's got that.
It's got so far.
Speaker 5 (21:25):
What you would do with, like greeting car, ride a.
Speaker 2 (21:28):
Disneyland which tire brand, tire brands.
I think Pirelli nailed it.
Speaker 1 (21:34):
Well, how about this?
So for those of you at homethat aren't here, there's been a
cat that's been following usaround and he's like kitten
actually.
He's been looking in here andthen he'll go and change windows
and look through another window, and he keeps going back and
forth.
I've been watching him.
Speaker 2 (21:49):
So in honor of him, what animal would you say?
Speaker 1 (21:53):
this scotch is I love it.
Speaker 5 (21:55):
I thought we were going to adopt a cat Club cat.
Speaker 1 (22:00):
That could also happen.
He's keeping the cupboard oncea month.
We've pulled him out.
Comes out in the crate Allhammered.
Speaker 5 (22:10):
Uh animal Starfish.
Speaker 3 (22:16):
Oh salty and mysterious.
Yeah Regenerating, regenerating, rejuvenating, even I don't
know.
Speaker 5 (22:23):
Yes, it's fun right at first, and then you're kind
of like well, now what do I dowith it Exactly?
Speaker 3 (22:29):
Like I've caught several, because then when
you're fishing in Oregon you'refishing on the bottom, yeah, and
like so you're, you're bringingin all sorts of shit.
So I've caught many starfishand you're like I got one, you
ran it in and you're like, ohokay, starfish doesn't count.
You know, here you go.
Speaker 2 (22:45):
Bud.
Speaker 3 (22:46):
Go back to your home, you know, hmm.
Speaker 5 (22:50):
It's really good when I like that.
Speaker 4 (22:53):
I would say a reverse butterfly.
Speaker 5 (22:55):
Oh, so what is the name?
Speaker 4 (23:00):
It's like a butterfly kind of light and airy and
pretty, and then it becomes acat or fly.
Speaker 1 (23:11):
It's like a wrestling move, I was thinking that sex
position is what I did.
Speaker 3 (23:19):
Either way, it sounds like it hurts.
Whoa, whoa, whoa.
You guys have never done thereverse butterfly.
Speaker 4 (23:23):
Some people are into that type of thing.
Speaker 2 (23:24):
That's true.
Speaker 4 (23:27):
I wasn't curious if we were going with animal or sex
position, so I did both Intimes it's the same thing, Well
yeah, so far we have starfishand reverse butterfly, which I
think both are sex it's like asex position Wow.
Speaker 1 (23:39):
Switch it up.
Speaker 3 (23:40):
But like kind of everything is.
Speaker 1 (23:43):
That's true.
Yes, yes, okay, yes, check itout.
Speaker 5 (23:49):
I honestly, I don't think.
Speaker 2 (23:50):
I can do better than the reverse butterfly and the
starfish Just encapsulate thisso well.
Speaker 5 (23:54):
Yeah, I think those are both beautiful imaginary
animal.
Speaker 2 (24:02):
Well, I'm going to steal one that would normally be
reserved for Vern, because Ijust came back from the west of
Ireland and I'm going to sayit's a sheep on the Irish
seaside, ooh Nice, just becausethere's a lot of scents.
Yeah, it is a lot of scent, butalso, if you shear the sheep,
(24:25):
it's a very different beast,mm-hmm.
Speaker 1 (24:30):
Cotton candy was brought up in the nose.
Speaker 2 (24:32):
The sheep resembles cotton candy yeah, out of cotton
candy.
I hadn't thought about that,but yes, that works too.
Speaker 5 (24:38):
Almost the same thing .
Yeah, the original cotton candywas just yeah.
Speaker 1 (24:43):
That is how they make cotton candy right.
Speaker 6 (24:45):
It's from sheep's wool.
You want cotton candy, son.
You asked for a while it'sflavored sheep's wool.
Speaker 1 (24:50):
Yeah, Any guesses as far as age ABV, Dave.
Speaker 3 (24:59):
It's got to be like 57%.
Speaker 1 (25:02):
Okay 46.
Speaker 3 (25:05):
46?
Ooh Wow.
Speaker 2 (25:09):
Maybe 48.
Okay, well, you peer-pressuredme, yeah.
Speaker 1 (25:17):
Any distillery or region.
Speaker 5 (25:20):
I mean, I think I, I, I, I, I, I, I, I, I I.
Speaker 3 (25:24):
I, I, I I.
Speaker 5 (25:24):
I, I, I, I, I, I, I, I, I, I, I I'm going to go with
like an early, like a young sixyear, some rather um from the
Ila's yeah.
Speaker 1 (25:36):
Young, young, ila yeah, anything, dave.
Speaker 6 (25:41):
I mean a young like somewhere between four and six,
and I think I'm like on thefence between space side and
Highland.
Speaker 2 (25:51):
Yeah, me too.
I'm gonna say eight to ten Forme at the end.
The most predominant note maybeit was kind of a tie between
fruitiness but like a floralheathery kind of.
Speaker 3 (26:05):
Come back to Heather.
Yeah, there she is again.
She has returned.
Speaker 2 (26:09):
Which makes me think, like Dave, kind of Highland or
space side.
Speaker 1 (26:14):
Yeah, I'm not bought into the Islay Islay idea.
I think I'm kind of more inyour guys' group here.
Speaker 2 (26:24):
The only one I can think of is.
Boonahabin, because they don'tpee a lot of their stuff.
Speaker 1 (26:30):
Well, evan knows what it is so we're not gonna ask
him.
But yeah, any more guesses andotherwise we'll rate this puppy.
All right, let's rate it.
I'll go first.
So the nose was fantastic,fantastic ride.
So much fun, so many smells, somuch trademarking in words.
(26:56):
And then when I first tried it,it definitely I didn't.
Not only did it drop off, but Ididn't enjoy it.
It was a little bit hard goingdown for me.
But then I added water and itbecame drinkable and definitely
more pleasant and I had a bettertime.
(27:17):
So it was a little bit ofroller coaster.
I give it points for smelling sogreat.
I subtract points for it nottasting great, but then give a
couple points back, like Ialluded to earlier, for once you
add water.
Would I buy this?
I would not buy this and haveit at home.
(27:37):
So to me I can't give itanything above an eight.
So I'm gonna give it a 7.5 justbecause I had a great time
smelling it.
It was fun that it changed froma scotch that I did not like to
a scotch.
I was like huh, all right, nowI'm back here again once I added
water and that was fun.
So 7.5 for me, dave.
Speaker 3 (28:01):
I'm in a similar neighborhood where I love the
nose Was a little bit confused.
I mean, I'm a sucker for ascotch that has a really
interesting nose, but then theflavor profile lines up a little
bit.
This was like pretty bigdeparture so I was thinking more
of like a seven, even for me.
Speaker 2 (28:24):
And you're, I think I'm gonna go with an eight
Classic.
I like it.
I would buy it again.
I guess the way I woulddescribe this is it seems like a
challenge, because anythingthat smells as good as this did
(28:45):
has to have something going on.
So I'm kind of inclined tothink maybe I'm the one missing
something on the palette.
I'm not good enough, rather thanthis scotch is not good enough,
but maybe that's not true, Idon't know, but at the least I
feel like I definitely want totake this for a second spin and
(29:05):
spend longer kind of teasing outthe palette, because, yeah, the
first whatever 15 minutes wespent nosing this was
extraordinary, so I feel likethere's got to be something else
there On top of that.
It was a lot of the flavorsthat I really enjoy, or a lot of
the scents.
(29:26):
It was very centiporous in allthe ways that I like.
So, yeah, I think eight is fair, Evan.
Speaker 1 (29:37):
you brought this scotch.
What do you think?
Speaker 4 (29:40):
So I mean just echoing what you guys said.
Yeah, obviously the nose wasjust insane.
It was fantastic.
Just on the nose alone it waseasily a nine or a 10 point
scotch.
The flavor profile left alittle bit to be desired and you
know, like Justin, the firstsip I took I was like not quite
(30:01):
hit me there.
And then I added water and itstill wasn't quite right.
But then the longer it sat, thebetter it got.
And then even now, like youknow, it's gross, but I just
burped a little bit and I'm like, oh, I got some of that flavor.
It was actually really good.
So I don't know, I'm going togive it not quite an eight, I'll
give it a 7.8, you know, likehalfway between 7.5 and 7.8.
(30:23):
It was really good.
I would like to revisit it, butit's one of those scotches that
just it needs some time just tosit in the glass and hang out
and get to know the room, youknow, and then it gets better.
Speaker 1 (30:37):
Vern.
Speaker 5 (30:38):
Yeah, I think there's more here than you know what I
was able to extrapolate in these30 minutes.
I would love to try it again.
Nose was great.
I love a good roller coasteryes, you do, and, as you all
know, very passionate.
And uh, yeah, same.
(31:05):
You know, love a little bitmore in the, in the flavor
profile.
But, like I'm, my curiosity ispeaked and I like that.
I think it was bright, it waswell made and nothing was really
wrong with it.
It was just kind of lackingmore than we go with eight one.
Speaker 1 (31:27):
Okay, Dave.
Speaker 6 (31:31):
Yeah, I liked this scotch.
It was good.
I'm more like in the world ofVern and Andrew, something about
that.
That first sip was actuallylike very refreshing to me.
It was a little thicker than Iwanted it to be, but I really
liked the, the cherry brush thatI got.
I like cherry candies, you know, like I'm like they're
(31:53):
delicious.
So I'm going to call this aneight.
Two.
Speaker 1 (31:59):
Okay, in your face, vern, I changed my.
Speaker 5 (32:07):
I was going to say the first sip right when it hit
my tongue.
There was that like starburst Ithink.
You said there was like this,like sweet moment and then kind
of everything went numb.
But I wonder if I don't wonderwhat my plan is to next time I
drink the scotch is I'm justgoing to go straight to water
out of the gates so like pour mydram, add water and then drink
(32:32):
it like that and not wait for itto kind of numb my taste buds.
I think that's how you get.
Speaker 3 (32:37):
I'm also super curious what this would taste
like as a first scotch.
Yeah, totally.
I had like a couple of caststrengths.
You know earlier, you know, andin moderation obviously for the
listeners tiny amounts taste,and you know like I'm curious
what this would taste like on afresh palate.
You know, very true.
Speaker 1 (33:00):
All right.
So, as a club, our rating ofthis is 7.76.
Great year.
Speaker 5 (33:08):
Great year 776.
Speaker 4 (33:10):
For America, fuck yeah.
Speaker 1 (33:14):
So, evan, you brought the scotch.
What are we drinking?
Speaker 4 (33:17):
So this is called Mossburn in Singapore.
Huh, distilled at BurnedNetties, it's a space site.
Speaker 6 (33:25):
Okay, wow, wow, wow.
Speaker 1 (33:29):
Daynail for the way.
Speaker 4 (33:31):
Before we started recording tonight, I mentioned a
little story about how it wentto Total Wine and basically
everything there was like aTotal Wine labeled scotch.
This was one of the few thatactually wasn't.
It was something I've neverheard of and.
I'm like what the hell?
I'll give it a whirl.
So yeah.
I have no connection to it, isthere a year.
Speaker 2 (33:53):
It's a 10 year, sorry .
Speaker 4 (33:55):
It's a 10 year and they seem to be like they're a
bottle slash blender, so it'sactually distilled at a
different distillery and thenbottled and blended by Distilled
by Ben Rinn.
They don't have a lot oftasting notes on here so they
(34:16):
said weighty and slightly maltynose gradually release sweet
vanilla and honeyed cereal notes.
The oak influence is gently onthe palate but later adds layer
of structure before waiting.
Finishing of heating of smoke.
Speaker 1 (34:31):
There's a lot of words there.
Yeah, I was no common.
Speaker 5 (34:35):
I was a single common .
Speaker 2 (34:38):
I didn't hear centipherous Slightly.
Speaker 4 (34:40):
Yeah, and I couldn't find a lot of reviews online too
.
I don't know how popular thisscotch is.
You know, gave it a whirl.
What the hell.
Speaker 2 (34:49):
I mean, that was a pretty great whirl.
Speaker 5 (34:53):
Yeah, super fun.
What was the price point onthis puppy?
Speaker 4 (34:56):
It's actually with tax it was 92.
The price point is 85.
Speaker 2 (35:01):
So age 10 years.
Does it say anything about thecasks?
It's just as oak cask.
Speaker 3 (35:06):
The bottle is really interesting to how it tapers up
gently.
Speaker 1 (35:11):
Yeah, the shape is cool.
It's got good shape.
Yeah, how do you feel, dave,about the design?
Very like getting very gangs ofNew York type.
Speaker 3 (35:24):
Yeah, it's got kind of like a To me.
It kind of reminds me of like aclassic, like burlap sack that
they would hold like grain inwhich is like graphic designers
love that shit.
It's like a classic, like wherethere's like a, you know, like
a logo, kind of under a logo.
You know it's like two liketypography treatments.
Speaker 1 (35:46):
Yeah.
Speaker 3 (35:48):
I kind of dig it.
Speaker 1 (35:48):
It's fun, it's different you know it's giving
me like a old school boxing.
Yeah, like a rooster vibe.
Yeah, it's pretty tough alittle bit.
Speaker 6 (35:59):
Yeah.
What's the number 21 about?
Is that just like?
Speaker 4 (36:02):
That's the different bottlings they offer.
So it's like this particularlike.
So each bottling is eithergoing to be a different blend or
a different distiller, or adifferent cask.
Speaker 1 (36:12):
Okay, Hell yeah.
Speaker 2 (36:14):
So, if you care, we do this, is this their website.
Speaker 4 (36:21):
To be honest, I don't remember, I just Google it.
Speaker 2 (36:24):
So, talking about the Ben Wren distillery, there are
six stills and a spirit is runthrough worm tub condensers.
So this is like super nerdyabout the distilling process.
But there's two types ofcondensers which condenses the
it's at the end of thedistillation process, condenses
(36:46):
the vapors.
I guess Worm tubs were the oldold way of doing it.
The new way is called shell andtube, and I don't fully
understand this.
All I know is that worm tubDistillates are usually
considered to be like meteor, alittle bit rough around the
(37:06):
edges, and so aficionados ofscotch seek out distilleries
that use that method.
And that might explain whywe've we felt like that thick,
oh yeah Mouth feel at thebeginning.
Yeah, instead of being likereal refined, it's a bit like
(37:29):
Meteor, I guess is.
Speaker 1 (37:31):
Anyway, yeah, it will , I definitely got a punch.
When I first tasted it.
Speaker 5 (37:38):
I think that was one of our notes was like a kick to
the face.
Speaker 6 (37:46):
Yeah, yeah, yeah.
Speaker 2 (37:47):
Well, it was soft because the lotion, with the
lotion, everything because thesoft.
Oh, I enjoyed it, that was fun.
Yeah, it was super fun.
Speaker 1 (37:57):
Thanks for bringing it, of course, 57.
I know.
Speaker 4 (38:01):
I got to be honest, he Twice.
Speaker 2 (38:04):
Dave nailed it.
Speaker 4 (38:06):
And second it didn't feel that hot 57 is usually like
undrinkable, and then it wasdrinkable.
Speaker 5 (38:14):
But, I think it makes me think, cutting it down, I
should add more water, yeah,maybe.
Speaker 4 (38:20):
Yeah, way up front, because otherwise it just like
that's why I was like actuallysuper quick to add water.
Speaker 6 (38:27):
Because I knew what the ABU is.
Speaker 5 (38:28):
We should have followed your lead, yeah, okay.
So I got a little quote.
My boy turned 13 a couple ofmonths ago and so I've been kind
of researching quotes and we'regoing to, you know, be talking
through kind of life stuff.
So this is one of the quotesthat I'm sure I'm going to share
with my 13 year old.
I'm also going to share withyou guys.
Perfect, let's see Equivalent.
But it's fun, it's, it's quickand easy.
(38:51):
So life is 10% what you make it, 90% how you take it.
Irving Berlin.
Speaker 6 (38:59):
Cheers, cheers.
Speaker 5 (38:59):
Mazel.
Speaker 2 (39:00):
Tov Cheers yeah To Justin Getting married.
Speaker 6 (39:01):
To Justin, to Justin.
Speaker 4 (39:06):
To Justin Getting married next month.
Speaker 1 (39:11):
So that toast was to your son and to me it's going to
be the same one I read at yourwedding hey bud.
I got a toast for you.
Speaker 3 (39:19):
You've heard it before, but here it is again.
Speaker 5 (39:25):
Different context now .
Popular Podcasts
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com