August 31, 2023 • 33 mins
MST Rating: 9.2
Ever been to a Harvard party attended by PhDs with a ruggedly dressed guest from Boston College? Oh, the suspense! That's what we encountered in our latest mystery scotch tasting. The unexpected guest, we all agreed was perfectly balanced, with an intriguing blend of sweet and smoky hints. In this episode we explore the depths of this deliciously complicated scotch, tantalized by flavors from sweet fruits and nutty undertones to smoky peat and salty accents. Now that's a party!
The plot thickens as we continue our spirited discussion, speculating about the origin of our mystery guest. It was an uninvited guest, but oh boy, it was loved by everyone. The scotch was like a ruggedly dressed guest at a highbrow party, initially misjudged, but later turning out to be the most charismatic attendee. The flavors were elegant and edgy, dark fruity notes wonderfully mingling with the richness of flan custard. This scotch tasting was not just a casual sip; it was an immersive experience we would love to relive.
Toasting to this nearly perfect 10, we concluded our wild journey into this unpredictable yet delightful scotch. Listen in, savor the journey with us, and who knows, you might just discover your new favorite scotch!
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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.
We are a club that getstogether and we try scotch blind
With me tonight.
I'm Justin.
I'm Andrew.
Speaker 2 (00:08):
Dave, nathan, chris, evan, alex and.
Speaker 1 (00:13):
Vern and we're gonna pick up these glasses in front
of us.
We're gonna, we're gonna lookat this scotch.
Speaker 3 (00:19):
We're gonna drink it right away.
Speaker 4 (00:24):
Don't tempt me, amber Straight to a night, it's just
a 50-50, burn right off the top.
Speaker 5 (00:31):
It's pretty dark with like a nice kind of brownish
yeah really yeah, well, not tone.
Speaker 6 (00:36):
Don't really delightful, amber Evan.
Speaker 1 (00:38):
Did you say rat taint ?
Speaker 5 (00:41):
I didn't definitely not say rat taint.
Speaker 1 (00:44):
I said red as a color .
A red tint.
Speaker 6 (00:47):
We're all familiar with.
Speaker 2 (00:54):
A rat same legs, though it's got some nice legs
on it, though this rat Long oilylegs.
Speaker 4 (00:59):
Yeah, I mean, I feel like with this color, this has
got to be sherry, right.
Absolutely but probably smellslike it right.
Speaker 1 (01:08):
You already smelled, it, alex, sorry, not sorry.
Wow, you and Chris.
Speaker 2 (01:13):
Sweet fruit, vanilla, whoa.
That smells good.
Speaker 7 (01:17):
Super nutty Yep.
Speaker 2 (01:19):
Yep Desert.
Speaker 7 (01:21):
Alex, what do you say ?
Speaker 2 (01:22):
Super nutty, nutty, yeah, for sure vanilla and a big
mouth smoldering Pete.
Speaker 7 (01:29):
Mmm.
Speaker 3 (01:31):
That's all good stuff .
Pile of seaweed.
It's just, it smells like asweeter, softer log of a lint.
It's yeah, it's really likesweet, salty Seaweedie.
Speaker 2 (01:42):
More asses say more asses smoke.
Speaker 1 (01:44):
Yes.
Speaker 3 (01:46):
But just.
Speaker 1 (01:50):
Sulfuric.
Speaker 7 (01:51):
Yeah, so for us.
Speaker 2 (01:52):
so for us.
It's actually not that so forus, it's all the other things I.
Speaker 3 (01:57):
Again that PD campfire.
Speaker 8 (01:59):
It's like a PD campfire, but there's just a
touch of like maple syrup inthere.
Yeah something sweet in therefor sure.
Speaker 1 (02:05):
Yeah, it's like I'm not prepared to go full campfire
, I'm gonna.
I'm a little, you know, alittle sexy too, you know it
kind of.
Speaker 2 (02:14):
Because I had it last night for a birthday dinner,
but it's kind of reminding me oflike a bread pudding.
Speaker 7 (02:20):
Like a little bit of a caramely kind of brown buttery
.
Maraschino cherries alsoSandalwood and like cardamom.
Is that okay?
Whoa Okay.
Dang easy boy.
Well you're, you're serving it.
Yes.
Speaker 5 (02:39):
It's very warm, like a good French toast.
Speaker 4 (02:44):
But this is like.
I mean it's deserved with heat.
Speaker 2 (02:46):
Yeah yeah, crème brûlée.
Speaker 5 (02:50):
Yeah, cuz there's like a custard.
Speaker 4 (02:51):
Yeah, underneath, yeah, some rum raisins.
Speaker 2 (02:55):
Rum, that's a good call.
Speaker 4 (02:58):
In the bread pudding.
Speaker 2 (02:59):
Mm-hmm.
Speaker 3 (03:00):
Yep, same more.
Didn't like some darker fruitlike dark berries or yeah,
raspberry's like raspberries.
Speaker 2 (03:08):
Blackberries yeah, yeah, yeah.
Speaker 4 (03:09):
Yeah, very curious to try this with my.
Speaker 1 (03:12):
I dare you, I dare you.
Speaker 3 (03:16):
Don't you dare put water in this before you try it.
Speaker 4 (03:20):
I still want to do the same thing where I like over
smell it, and then there'snothing left to taste.
Speaker 3 (03:25):
Try it, do it, do it, hmm, hmm, hmm, hmm, hmm.
Speaker 2 (03:32):
Wow, earthy, I was gonna say ashy.
Speaker 1 (03:38):
Hmm.
Speaker 2 (03:39):
I do get some sweetness, though, yeah.
Speaker 4 (03:42):
I took the smallest sip.
Speaker 3 (03:44):
The smokiness is.
There's definitely still therethe same smokiness from the nose
.
It's like yeah.
Speaker 1 (03:50):
It's like the pete-ness and the smokiness and
the seaweed, but it's like I'mstill there.
But yeah, so with the Frenchtoast.
Speaker 8 (04:01):
But it doesn't feel overly sweet to me, no no no,
because that's such a bummerwhen you have a Scotch, that's
just like a sweet blast, youknow.
Speaker 4 (04:10):
I feel like it's walking that balance between
smoky, sweet, salty, like kindof all at the same time, and you
.
I just was afraid that it wasgoing to try and be everything
too far and like something wouldget out of whack.
But it's really well balanced.
Like it isn't my type of Scotchnormally.
(04:32):
I don't like the sherry and thesweetness very much of my.
Scotch, but this is tastingvery well balanced, but it's
like right on the edge of likeif they would have left it in
for you know another one more.
Yeah one more minute six to 10seconds longer than it would
have been.
Yeah, like too far in one.
(04:53):
So I feel like there I I planthat it's like really well
balanced, that everything's kindof moving forward, but it's a
lot of flavor, it's a lot ofScotches, yeah.
And the Scotch.
Speaker 8 (05:03):
And there's a little like saltwater taffy that you
pulled out of the seaweed.
Speaker 2 (05:08):
I kind of get like um candied bacon If you've had
that the brown sugar glazedbacon.
It's okay.
Like a, like a charred wood,it's like an ashiness.
Speaker 4 (05:21):
Got a lot of like campfire.
Speaker 6 (05:23):
Yeah, campfire.
Speaker 4 (05:24):
Things going on like s'mores campfire.
Speaker 2 (05:27):
Yeah, like a really sweet, not like mesquite.
Yeah, like a sweet wood like anapple or something I would put
on a smoker apple or pecan orcherry.
Yeah, like a fruit wood.
Speaker 3 (05:38):
Yeah, I'm going to take an early wild guess, just
before I forget.
This feels like a talusker, butanyway, back to the notes.
Speaker 1 (05:48):
Yeah, anybody getting any dark chocolate?
Hmm.
Speaker 4 (05:52):
I feel like if I added an appropriate amount of
water, I would get darkchocolate.
Speaker 1 (05:56):
I can't boot you.
Yeah, if you can't boot you,the fuck out of this Scotch.
Speaker 4 (06:02):
Teach a lesson.
Speaker 8 (06:04):
Yeah, it's like there's some cacao in there,
Like, but it's it's like unsweet, like it's a sweet Scotch.
But the cacao chocolate likeflavor is like very unsweet to
me.
Speaker 2 (06:16):
It's a little bit of a little bit of chocolate, yeah,
a little bit of cacao, just atouch a little bit of dark
chocolate.
Speaker 7 (06:23):
It's even better with water Really.
Speaker 2 (06:27):
An appropriate amount of water.
An appropriate amount of waterOne to two drops.
Speaker 7 (06:32):
It takes that top burn off and it leaves
everything that's reallyenjoyable about it, like more
cherry corduroy A little bit,but it's just much more
enjoyable.
Speaker 3 (06:45):
Okay, you hit the nail on the head.
This is like a cherry corduroysmore next to the campfire, like
that's more.
Speaker 4 (06:55):
Yeah, because it's got the booziness of the cherry
corduroy.
Speaker 2 (06:59):
I don't get the marshmallow, but otherwise I'm
with you.
Yeah, would you get him theeyedropper?
You can only have as much wateras will fit in that eyedropper.
Speaker 3 (07:12):
Ooh, a few drops of water is very good.
Speaker 5 (07:15):
It's funny.
Yeah, now that I've added water, I'm definitely getting like a
little bit of the cacao.
It's almost like it's becomemore drying.
It's almost like cocoa powderas opposed to like actual
chocolate.
But yeah, I'm actually reallyenjoying this.
It's kind of like is strikingout nice balance between really
sweet upfront but then kind offinishing with that peaty kind
(07:35):
of kind of smoky notes.
Speaker 3 (07:39):
I really like this yeah.
Speaker 4 (07:41):
Yeah, hard to dislike the scotch.
Speaker 3 (07:45):
Like everything is in its place the right way, like
the balance of all the notes isjust there.
Speaker 1 (07:53):
Just making music over here.
Speaker 6 (07:55):
Yeah, definitely drop water.
Speaker 1 (07:57):
Well, oppenheimer, I Oppenheimered the shit out of
that.
Speaker 2 (08:02):
With a little bit of water now on the nose, I'm
getting dates.
Speaker 4 (08:07):
With water.
Speaker 3 (08:09):
With water.
Yeah, yeah.
Speaker 1 (08:11):
Oh, it is good with water, Chris.
Speaker 5 (08:14):
I feel like just the nose changes.
It doesn't go away, Vern.
It's just different than thenose you had before.
Speaker 1 (08:22):
Vern, you want to drop a season?
Speaker 8 (08:23):
on this bad boy Wow.
Speaker 4 (08:29):
So I just had it with water.
That is really good.
Speaker 5 (08:31):
Yeah, an appropriate amount of water, it's kind of
more savory with water.
Speaker 4 (08:36):
I wouldn't appropriate five drops.
Speaker 5 (08:37):
Yeah, getting more barbecue, it's almost like, it's
almost like.
Like bibs and eunuchs, the.
Speaker 3 (08:58):
September.
September like 15, pendingorder.
Speaker 4 (09:02):
Pending order.
Right Leafs starting to change.
Speaker 1 (09:06):
We have leaves you starting to change.
Speaker 4 (09:10):
Maybe it's me that's changing in September.
Yeah, that's really good.
There's not a lot bad to sayabout and a lot of good to say
about it's cutting like.
Speaker 2 (09:22):
For me it's like, no, it's soy sauce and what's the
other poison.
Speaker 4 (09:29):
Brighter soy sauce.
Speaker 1 (09:30):
Like salty very savory.
Speaker 2 (09:34):
Yeah.
Speaker 3 (09:35):
Yeah, it's just, I'm getting like the like, the
barbecue, the smoked meats like,but also a little bit of dark
fruit still in there.
It's delicious.
Speaker 5 (09:45):
It's like that gum from Charlie and the Chocolate
Factory.
That's like all like.
Speaker 4 (09:49):
It's like a seven course meal, oh, yeah, I'm
trying to not like the Scotchbecause I don't like these types
of Scotches.
And you do, let the hate swimwith you.
Speaker 3 (10:06):
I'm just trying to be a contrarian.
Speaker 4 (10:08):
No, I mean, I'm normally like fresh, bright
peediness is what I'm lookingfor, or smoky, like sticky, and
these kind of like fruityScotches are not my thing and I
love this one pretty pretty muchall the way.
Speaker 1 (10:32):
You want to put your wiener in there.
Speaker 7 (10:33):
I wouldn't say that I'm a married man, it's a little
jerky ask, yeah, yeah.
Speaker 2 (10:41):
Like teriyaki black pepper.
Like, yeah, black pepper, jerkySlim Jim snap into a slim Jim.
Yeah, kind of.
Speaker 7 (10:51):
Yeah, not quite right , not quite artificial, not that
artificial, more like dearjerky.
Speaker 2 (11:00):
Yeah, it's a bit more gamey yeah.
Speaker 1 (11:03):
What kind of what would guest at the party is this
?
Speaker 4 (11:07):
I'm sorry, I was thinking like there's a day
dreaming.
Yeah, it's daydreaming.
Speaker 3 (11:10):
It's a nice person.
Speaker 4 (11:12):
I was actually thinking about like I'll get
back to that, but I was tryingto think there's a candy.
Maybe it's like a honey.
Do I think what candy this is?
And there was like a stickycarmely.
Yes, that's it.
Yeah, wow, it's like a chewyyou can actually bring.
Speaker 1 (11:32):
Nathan for the win.
Biddle honey, nathan, for you,yes.
Speaker 4 (11:37):
This is that, especially with the water.
But guest, it's the guest thatshows up and pulls your guitar
down off the top shelf.
They kind of dust it off.
Speaker 2 (11:58):
Like in the sense that, like it's playing flaming,
it just makes himselfcomfortable in your home.
Speaker 4 (12:03):
No like you kind of I don't think it's.
Speaker 2 (12:05):
Flamenco yeah.
Speaker 4 (12:07):
No, like full, like flamenco music.
Like you know from Andalusia,spain, you know where it's you
know, Flourishy like free.
No, I don't know.
Tell me more, I don't know Wow.
The gypsy guitar Conduende,conduende, look it up or don't
(12:28):
look it up?
Don't look it up, don't look itup.
Yeah, he's made that up.
Speaker 1 (12:33):
It was nothing to look up.
Vern is actually still in hisdaydream state.
Speaker 4 (12:37):
Yeah, Flamenco music, but when it's played so well, I
do, and so I think that's the.
To me.
The party guest is like theyshowed up and they're serenading
you.
No, no, no, no, it's casual,it's not for me.
Speaker 5 (12:52):
It's for everyone.
Speaker 4 (12:54):
It's like it just has to happen, right, and there's a
guitar, he's there and he'slike just this is what happens.
It's like now it's a flamencoparty.
Speaker 8 (13:05):
Also a Scotch like this shows up at the perfect
moment, like when the party'sgoing.
Speaker 4 (13:10):
Yeah, yeah, this you do need some timing with the
Scotch.
Speaker 8 (13:13):
This is a Scotch that knows when to enter and exit a
party.
Okay, good point.
Speaker 2 (13:18):
I kind of think that this is the guest.
I'm with you both on this, butI think this is the guest that
it's.
It's like the host's bestfriend, but was not invited to
this party because this party islike the classy friends.
But then this friend shows up.
It's like I don't know why, butit's like Seth Rogen, right,
(13:39):
he's just like super bad, therugged, the rugged.
Best friend that you're like Ilove you, man, but you're not
invited to this party becausethese are our classy friends,
mm-hmm.
Speaker 7 (13:49):
And then he shows up, anyway, and he pulls the guitar
down and starts playing andeverybody loves him yeah you're
like I was thinking, hey, yourJimmy's brother the singer, many
sings and everyone loves himlike, that's the Scotch, it's
one of those, it's a.
Speaker 1 (14:06):
It's like a Harvard everybody's got a PhD party and
then the tattooed uncle shows up, or maybe not even uncle,
because that's kind of gross,but like, just like the guy he.
Speaker 2 (14:19):
Went to Boston College.
Yeah, he went to Boston.
Speaker 1 (14:22):
He went to community college.
You know he's got a coupletattoos and a couple earrings
and he pulls up the and grabsthe guitar and everybody's like
blown away.
All these people with PhDs areblown away by him.
Speaker 5 (14:35):
See, I'm going the exact opposite.
We're at a normal party, andthen this dude shows up with
somebody else.
You've heard of him throughreputation.
You're like he's rich.
Speaker 2 (14:46):
Whatever?
Speaker 5 (14:47):
you know this fucking jerk.
And then he comes in.
Nicest guy in the world.
Conversation clean up like doeseverything and it turns out
this guy's actually a great guyand you misjudged him right from
the beginning.
Wow, yeah, cuz it's not.
Speaker 1 (15:06):
That's pretty damn good this.
Scotch, that's good Okay.
Speaker 6 (15:09):
Yeah, I like that.
I think this is the guy whereyou say go and get the guitar
and he says, no, fuck you, I'mmaking everybody brioche French
toast.
Yeah, I'm gonna, and and that'swhat this friend is doing.
Speaker 4 (15:25):
Also a tasting note but I should also Know that it's
not sticky sweet.
Speaker 5 (15:31):
Which is what no?
Speaker 4 (15:33):
really redeems it for me, because we're saying a lot
of sweet notes but it's not.
Speaker 8 (15:37):
No, it's like Christmas day is super balanced,
yeah, like it's sweet, but notlike every time I have a Scotch
like this, it's way pinnedtowards super sweet for me, like
that's always been myexperience.
Speaker 2 (15:48):
So when you say a Scotch like this, what do you
mean?
I'm not, I'm being serious.
Speaker 8 (15:52):
No, I just.
I just mean, every time I havea Scotch that has sweet notes,
it tends to be okay, like supersweet quite sweet yeah,
breakfast yeah.
Speaker 5 (16:01):
I don't, yeah, I just sorry.
I don't know if it's thetannins from the barrel, but
every time I go back to it likeI get that sweetness, but it's
also like something about it,super drying drying, so it's
almost powdery, yeah, which issounds weird, but it's a really
good thing, because it doesn'tlike Overpowering and clawing
and like it leaves your palateclean, which is weird, yeah like
(16:22):
I said, I actually wanted todrink more of it.
Speaker 7 (16:24):
Yeah, another word tasting.
It's like pulp, like paper pulp.
Yeah, exactly so you eat a lotof paper.
Speaker 4 (16:34):
There is always one, but I don't know if that's there
or not.
Oh, I was gonna say it was likefinishing with custard, like
vanilla or flan type custardstuff, but without the like
overly sugary side of it.
Speaker 3 (16:50):
Yeah, yeah, very flan flavors though.
Speaker 4 (16:53):
Yeah, I could like the flan, like sweet.
Speaker 2 (16:56):
I feel like I've kind of left that those or those
flavors have left me or I'veleft them.
Maybe I've left them you know,maybe you've left, I still am
getting the very ashy kind ofChard flavor at the beginning,
but then, like Chris said, thedark fruits, the blackberries,
raspberries, so like the subtlesweetness with a, with that
(17:18):
smoky, really nice, did you add?
Speaker 6 (17:21):
water.
Speaker 2 (17:22):
I did yeah and I enjoyed the flan custard phase
as well.
But I'm saving it because Idon't want to finish it, yeah
it's very good Um.
Speaker 1 (17:35):
Should we go around?
Do any guesses thoughts?
Speaker 2 (17:39):
It's, it's Ila it's definitely.
Ila.
Speaker 1 (17:43):
I already said to loud to also, you're allowed to
do anything you want to use theknowledge that I have that you
bought this.
Speaker 2 (17:49):
Hmm, I'm gonna guess it's either an art bag.
It's pretty, it's pretty close.
Speaker 5 (17:54):
It's pretty close that our big that's a tire fire
yes, it's a lot like Gugudel,which is finished in cherry
casks.
Speaker 2 (18:01):
That's my favorite art bag.
Gugudel.
That could be a little bit ofthe rings.
Speaker 8 (18:08):
It could be a little frog.
Speaker 5 (18:10):
I don't think it's smoking up for the fruit, but
yeah, it could be an old enough,for I still think it's a.
I have some.
Speaker 2 (18:16):
I have some, some stuff that's a little less smoky
, a little bit of a little bitof a little bit of a little bit
of a little bit of a that's alittle less smoky, a little
sherry I think it's sherryfinished like for you.
It's called some gay look orlike Karchus or something like
that.
But If it's not all be shocked,but I think it's Ila 12 ish
years.
Speaker 8 (18:34):
ABV 46 yeah, but that .
Speaker 4 (18:39):
Pete that was there early on.
I didn't get any of after Iadded water.
He was up there.
I mean there is Pete in it, butit wasn't sticking around for
me, my ball.
Speaker 3 (18:49):
Mm-hmm, I still got it.
Speaker 4 (18:52):
Still got.
Now You're a virgin mouth.
Speaker 3 (19:04):
Yeah, the only thing I've had between now and the
last club in December is JohnnyWalker Blue.
Speaker 2 (19:12):
And the old fashioned the other night.
Speaker 3 (19:14):
And Torpegg and the old fashioned that's not bad.
Speaker 7 (19:19):
Yeah, if you're going to fuck up your life, yeah,
that's good.
Speaker 1 (19:26):
Yeah, any other guesses?
Region or LLL, lll.
Speaker 7 (19:32):
Mm, hmm.
Could, be a lot of going on 48%.
Speaker 5 (19:39):
Okay, pretty old, I would say over 16 years old.
Speaker 3 (19:44):
Could this be the logable and offerment?
Speaker 5 (19:48):
No, I think we've had that before, didn't we?
I don't think.
I don't think it was that dark.
Speaker 2 (19:53):
It does have that.
Speaker 7 (19:54):
Yeah, it's logable.
Speaker 2 (19:56):
It's got that chart.
Speaker 5 (19:59):
Look at me, I'm going with some like weird, do it
Peded space.
I don't remember to this waspurchased in a duty free shop.
Speaker 2 (20:10):
Yeah, In Mexico.
Speaker 3 (20:14):
So limits the probably logable.
Yeah Well, and also, justin isa whore for my LLL.
Speaker 1 (20:21):
Sneak attack.
It's a mess.
Yeah, all right.
Speaker 7 (20:29):
Should we?
Speaker 3 (20:29):
rate it yeah.
Speaker 1 (20:32):
Yeah, evan, let's start with you?
Speaker 5 (20:37):
Honestly, I it wasn't .
I, you know, like Verna alludedto, it's not the scotch that he
likes, his flavor profile Samewith me, but God damn, this is
delicious, so I have to give ita 10.
This is fantastic.
Wow, wow.
Speaker 2 (20:54):
Have you ever given anything a 10 before?
Speaker 5 (20:56):
No I almost gave no the one like during the
Christmas party.
Speaker 1 (20:59):
I almost did?
Speaker 5 (21:00):
What about the Glen Merange you brought?
No, that wasn't a 10.
Speaker 8 (21:04):
Wow, wait, what'd you give the signet?
Speaker 2 (21:08):
Yeah, that's the Glen Merange.
Speaker 4 (21:11):
The signet With the signet side by side would be.
Speaker 5 (21:14):
I still have some.
Speaker 2 (21:16):
I can, I'll bring it back.
Wait, I mean feel free to denymy request, but I'd love to hear
more about why this is a 10.
Speaker 5 (21:22):
It just hit.
It hit All the notes that I waslooking for because it had on
the nose it was like thesweetness and like, and that's
what I was afraid of.
But then the first sip I tookhad, like the PD, the smoke, and
then you add a little bit ofwater and it, it changed but
still maintain the same scotchand it just I don't know for
here.
Tasting this at Scotch Clublike this is exactly what I'm
(21:45):
looking for in tasting a Scotch,like it hits all four quadrants
so to speak.
Chris.
Speaker 8 (21:54):
It's close.
Speaker 3 (21:54):
I think it's To me, it's not a perfect 10, but I
very much want to put my dick init.
So, wow, he does not put hisdick in.
Non-perfectance.
Speaker 1 (22:06):
He's and he's a married man.
Speaker 3 (22:08):
I'll say I'll say 9.8 .
This is just.
It's just.
To me, it's just delicious.
It's like everything's inbalance.
I want like I want just alittle bit more that Pete's
smoke, which is that extra pointto, I guess, but it's very,
very, very good.
So the balance of alleverything is it's just.
(22:31):
It's just the balance of all.
Everything is just, I think,where it should be.
Speaker 6 (22:36):
Like every note is just, you know nearly Right
where it should be Well, itfeels odd to go after a 10 and a
9.8.
Yeah, especially since you'regoing to give it a 5.
I'm probably going to give itlower than that I found this a
really really nice Scotch, butnothing necessarily blew me away
(22:59):
about it.
I think it did everythingreally well, but as opposed to
it doing everything really well,I almost would have rather it
focused on one or two aspectsand and really honed in on that.
Now, that's not to say Ithought it was bad.
I thought it had a really nicesmoke and salt quality to it,
but it was balanced by sweet.
There was some heat, but itwasn't too hot.
(23:21):
There was just a lot of niceaspects to it and I think even
the way that we talked about itthere was a range of kind of
everything that we wanted tofind in our Scotch.
I thought it was great.
To me it wasn't 9 or above.
I'm rating it this as an 8.8.
Speaker 7 (23:39):
Excellent, dave.
Speaker 8 (23:42):
You're so eloquent, I feel terrible going after you.
I'm like, well, it's a 9.
Speaker 3 (23:46):
Well, see you guys later.
I'm going to go home, prettycool.
Speaker 8 (23:50):
I felt like it was a 9.
I thought it was incrediblybalanced, you know, and I, you
know, I was on the.
It was sweet, balanced, youknow, but it was a little sweet
forward, which isn't totally.
I'm still discovering what Ilike, but I think that the
sweetness is not something Igravitate towards, but it's
still a solid 9.
Speaker 1 (24:12):
Andrew.
Speaker 2 (24:15):
Yeah, I'm going to give it a 9.
And I'm pretty much on Nathan'slevel Loved it, Didn't, wasn't
disappointed by anything, really.
I threw out a few names earlier.
I think it's in the camp withLogoville and 16 with Ardbeak.
(24:36):
However you say, it Guggedalelike these very heavily pitted
scotches that are finished incherry casks for a little bit,
so it gets that sweetness andthe smokiness mixed.
I liked all that.
It just when I think aboutthose.
It wasn't quite to their level.
Um, I loved it.
(24:59):
It was dynamic.
It changed as we went.
Everybody at the table wasadding water and loving it.
The contrarian in me was like,nope, I'm not going to add water
.
When I did, everybody was right.
It was great.
Full points for how dynamic andcomplex this was.
(25:23):
So solid nine.
Speaker 1 (25:32):
I had never tried this scotch before.
When I bought it I did buy twobottles.
So I bought one for the cluband then one to have at home,
without ever trying it before.
So I do have this at home, whichis usually my tier for when I
have this at home or not.
I thought it was awesome.
I think I could have used alittle bit, maybe a little bit
(25:55):
more of Pete, but that's just mepersonally.
It was fun to find a scotchthat was like, hey, we're going
to do the Pete thing, but we'regoing to do the sweet thing too.
So that was really cool and, Ithink, made for great
conversation and stuff.
I enjoyed a lot.
I'm going to give it a nine.
Speaker 4 (26:17):
Yeah, I'm right with you.
I don't want to like thisscotch because I don't like this
type of scotch, but I reallylike this scotch.
It's hard to vocalize in it.
I don't even know what it wouldbe missing maybe a little more
(26:39):
stickiness or something likethat.
Or yeah, Pete, it was 9.3.
Alex.
Speaker 7 (26:51):
I'm at a nine.
I also really liked Andrew'sword of it being dynamic.
I thought it was pretty thinfor the amount that it packed.
I think I could have been alittle thicker, like you were
saying, but the fact that it wasjust as good with water as it
(27:15):
was on the nose and as thepalette without water I think
was pretty great.
So nine.
Speaker 2 (27:20):
What does that bring us to 9.2.
Speaker 3 (27:25):
It's a good one.
Speaker 6 (27:26):
Yeah.
Speaker 1 (27:29):
So 9.2 is awesome.
So it is a leader bottle, whichis awesome.
Yeah, more of it.
More of it, duty free, pulledthrough, chris, it is a
telescope, yeah.
It's telescope dark storm.
So we've tried the storm.
(27:52):
Obviously, we all love thetelescope storm, but this is the
dark storm in the leader bottle.
Speaker 6 (27:59):
Yes, that is a big one.
Speaker 3 (28:02):
This was such a treat .
Thank you, Justin.
Speaker 1 (28:06):
Yeah, well done, chris.
I had a feeling, yeah.
Speaker 2 (28:13):
I feel bad for mocking you.
Speaker 7 (28:15):
Sorry, chris, this is your favorite too, isn't it?
Speaker 2 (28:17):
I need to take five months off and then come back
and I'll just nail it.
Speaker 3 (28:20):
Yeah, I will say, I've never heard of dark storm,
so what a wonderful surprise.
Speaker 2 (28:27):
I mean it's delicious .
Speaker 3 (28:28):
And I had no idea.
They made a dark storm.
Speaker 5 (28:31):
The back of the box is one of my all time favorites.
Speaker 1 (28:34):
It's wild, because you can.
We've all had the Taliskerstorm in here and you could
taste the Talisker storm in it,you know.
But this is called dark storm,so I thought maybe it would be
almost peter or harsher in someway, but it felt more fruity.
Speaker 7 (28:53):
Or jizzier yeah.
Speaker 3 (28:55):
It's far less briny and it's in a one liter.
Speaker 6 (28:57):
So it's extra.
Speaker 1 (28:58):
And it's in a one liter.
It's extra.
Yeah, what's the ABV on it?
I didn't even look 45.
45.8.
Speaker 2 (29:06):
Wow, that was one off .
I overbid.
Speaker 3 (29:12):
I need to go find this and buy some.
Speaker 2 (29:15):
You need to take a flight internationally.
Speaker 1 (29:19):
Yeah, price point 90 bucks For a one liter.
Speaker 3 (29:25):
For a one liter.
That's a good price.
Speaker 8 (29:27):
Yeah, is a one liter like a bottle and a third 25%
more, 25% market.
Speaker 2 (29:32):
Normal bottle is well , what is normal?
Speaker 7 (29:35):
There we go.
Speaker 2 (29:36):
Normal in the past has been 750.
750.
Industry is going to 700, sadly.
So a liter would be math people25% more.
Speaker 3 (29:51):
They change their ways.
Yeah, it's unacceptable.
Speaker 1 (29:54):
Yeah, except Jesus into their hearts and maybe they
change how many for 50 liters.
Speaker 4 (30:00):
You're going to revamp everything.
Speaker 2 (30:03):
Nathan and Dave are counting the fonts.
Give us a report.
Yeah, what's going on overthere?
Speaker 8 (30:07):
You've got a 10 font combo on the front.
Yeah yeah, that's psychoDisappointing.
Speaker 2 (30:14):
So, alex, if you would please docket one tenth of
a point.
Speaker 3 (30:21):
Dark storm.
I am impressed, this is great.
So what was I?
Speaker 2 (30:26):
was certain it was an item from the bottle.
Speaker 1 (30:28):
Is there any actual tasting notes?
Speaker 2 (30:31):
The tasting notes on the back of the box are
absolutely absurd.
Yeah, the tasting notes areridiculous.
Speaker 6 (30:37):
The elements Hold on.
Speaker 4 (30:38):
Okay, I think we're done here.
Speaker 6 (30:42):
Tell us your dark storm Clear your throat.
The elements unleash theirpower, you're doing Christian
Bale's battle.
Untamed intensity wrestles withspice and fruit.
Surround yourself.
Surround yourself With what?
With roaring seas and ruggedwilderness, in the height of a
storm.
Speaker 4 (31:02):
Oh, my, that's it.
Speaker 2 (31:03):
No, there's more than that Sounds good.
Surround yourself at the heightof a storm and then you're done
.
Speaker 4 (31:08):
That sounds delicious , maybe on the bottle Nothing on
the bottle.
I thought on the back of thebox.
This is something about fruit.
Speaker 6 (31:16):
But just nothing about fruit Tastes of fruit,
yeah.
Speaker 5 (31:23):
So what do they do differently?
Is it cherry finished or portfinished, or something?
Speaker 1 (31:28):
I would love to know what they do differently.
Speaker 5 (31:30):
They are not finished , because I just remember.
Speaker 2 (31:33):
I don't shake off the label.
Speaker 5 (31:35):
Regular Talister storm.
I'm just being brinydeliciousness, and this was not.
I mean it had brininess but notnearly as briny as just regular
Talister storm, just regularTalister storm.
Speaker 2 (31:47):
It's like heating an oyster.
Talister dark storm, matured inheavily charred oak casks,
imparting yet more smoke andspice to the already intensely
smoky whiskey.
Okay, this is tasting notesfrom Master of Malt Nose smoky
(32:07):
bacon, black pepper and redchili, dressed with a touch of
orchard fruit and golden maltPalate huge oak influence With a
big burst of smoke on paletteentry.
Beyond that, though, you findred fruit, citrus and fresh
honey Finish, a very, very longfinish peppered with honey
roasted nuts.
Speaker 5 (32:27):
Sounds about right.
Speaker 1 (32:28):
Yeah, bang on.
I think we did better.
I think so too.
Speaker 5 (32:32):
There's a dark story coming.
Speaker 1 (32:35):
Oh, do we have a toast?
Speaker 2 (32:37):
Who has a toast?
Speaker 1 (32:38):
Alex got it.
Speaker 7 (32:40):
Here's to you and yours and mine and ours.
If mine and ours should everagain cross paths with you and
yours, I hope mine and ours willbe as good to you and yours as
you and yours was to mine andours.
Cheers.
Speaker 2 (32:55):
Cheers, wow.
Okay, pronounce Lunafaba Cheers, cheers, cheers.
Speaker 6 (33:04):
Cheers.
Speaker 2 (33:06):
Mmm, mmm, mmm.
Oh, that's so good.
That's, yeah, that's prettydamn near a 10.
Yeah.
This is mystery scotch tasting with gentlemen of
the world.
We are a club that getstogether and we try scotch blind
With me tonight.
I'm Justin.
I'm Andrew.
Speaker 2 (00:08):
Dave, nathan, chris, evan, alex and.
Speaker 1 (00:13):
Vern and we're gonna pick up these glasses in front
of us.
We're gonna, we're gonna lookat this scotch.
Speaker 3 (00:19):
We're gonna drink it right away.
Speaker 4 (00:24):
Don't tempt me, amber Straight to a night, it's just
a 50-50, burn right off the top.
Speaker 5 (00:31):
It's pretty dark with like a nice kind of brownish
yeah really yeah, well, not tone.
Speaker 6 (00:36):
Don't really delightful, amber Evan.
Speaker 1 (00:38):
Did you say rat taint ?
Speaker 5 (00:41):
I didn't definitely not say rat taint.
Speaker 1 (00:44):
I said red as a color .
A red tint.
Speaker 6 (00:47):
We're all familiar with.
Speaker 2 (00:54):
A rat same legs, though it's got some nice legs
on it, though this rat Long oilylegs.
Speaker 4 (00:59):
Yeah, I mean, I feel like with this color, this has
got to be sherry, right.
Absolutely but probably smellslike it right.
Speaker 1 (01:08):
You already smelled, it, alex, sorry, not sorry.
Wow, you and Chris.
Speaker 2 (01:13):
Sweet fruit, vanilla, whoa.
That smells good.
Speaker 7 (01:17):
Super nutty Yep.
Speaker 2 (01:19):
Yep Desert.
Speaker 7 (01:21):
Alex, what do you say ?
Speaker 2 (01:22):
Super nutty, nutty, yeah, for sure vanilla and a big
mouth smoldering Pete.
Speaker 7 (01:29):
Mmm.
Speaker 3 (01:31):
That's all good stuff .
Pile of seaweed.
It's just, it smells like asweeter, softer log of a lint.
It's yeah, it's really likesweet, salty Seaweedie.
Speaker 2 (01:42):
More asses say more asses smoke.
Speaker 1 (01:44):
Yes.
Speaker 3 (01:46):
But just.
Speaker 1 (01:50):
Sulfuric.
Speaker 7 (01:51):
Yeah, so for us.
Speaker 2 (01:52):
so for us.
It's actually not that so forus, it's all the other things I.
Speaker 3 (01:57):
Again that PD campfire.
Speaker 8 (01:59):
It's like a PD campfire, but there's just a
touch of like maple syrup inthere.
Yeah something sweet in therefor sure.
Speaker 1 (02:05):
Yeah, it's like I'm not prepared to go full campfire
, I'm gonna.
I'm a little, you know, alittle sexy too, you know it
kind of.
Speaker 2 (02:14):
Because I had it last night for a birthday dinner,
but it's kind of reminding me oflike a bread pudding.
Speaker 7 (02:20):
Like a little bit of a caramely kind of brown buttery
.
Maraschino cherries alsoSandalwood and like cardamom.
Is that okay?
Whoa Okay.
Dang easy boy.
Well you're, you're serving it.
Yes.
Speaker 5 (02:39):
It's very warm, like a good French toast.
Speaker 4 (02:44):
But this is like.
I mean it's deserved with heat.
Speaker 2 (02:46):
Yeah yeah, crème brûlée.
Speaker 5 (02:50):
Yeah, cuz there's like a custard.
Speaker 4 (02:51):
Yeah, underneath, yeah, some rum raisins.
Speaker 2 (02:55):
Rum, that's a good call.
Speaker 4 (02:58):
In the bread pudding.
Speaker 2 (02:59):
Mm-hmm.
Speaker 3 (03:00):
Yep, same more.
Didn't like some darker fruitlike dark berries or yeah,
raspberry's like raspberries.
Speaker 2 (03:08):
Blackberries yeah, yeah, yeah.
Speaker 4 (03:09):
Yeah, very curious to try this with my.
Speaker 1 (03:12):
I dare you, I dare you.
Speaker 3 (03:16):
Don't you dare put water in this before you try it.
Speaker 4 (03:20):
I still want to do the same thing where I like over
smell it, and then there'snothing left to taste.
Speaker 3 (03:25):
Try it, do it, do it, hmm, hmm, hmm, hmm, hmm.
Speaker 2 (03:32):
Wow, earthy, I was gonna say ashy.
Speaker 1 (03:38):
Hmm.
Speaker 2 (03:39):
I do get some sweetness, though, yeah.
Speaker 4 (03:42):
I took the smallest sip.
Speaker 3 (03:44):
The smokiness is.
There's definitely still therethe same smokiness from the nose
.
It's like yeah.
Speaker 1 (03:50):
It's like the pete-ness and the smokiness and
the seaweed, but it's like I'mstill there.
But yeah, so with the Frenchtoast.
Speaker 8 (04:01):
But it doesn't feel overly sweet to me, no no no,
because that's such a bummerwhen you have a Scotch, that's
just like a sweet blast, youknow.
Speaker 4 (04:10):
I feel like it's walking that balance between
smoky, sweet, salty, like kindof all at the same time, and you
.
I just was afraid that it wasgoing to try and be everything
too far and like something wouldget out of whack.
But it's really well balanced.
Like it isn't my type of Scotchnormally.
(04:32):
I don't like the sherry and thesweetness very much of my.
Scotch, but this is tastingvery well balanced, but it's
like right on the edge of likeif they would have left it in
for you know another one more.
Yeah one more minute six to 10seconds longer than it would
have been.
Yeah, like too far in one.
(04:53):
So I feel like there I I planthat it's like really well
balanced, that everything's kindof moving forward, but it's a
lot of flavor, it's a lot ofScotches, yeah.
And the Scotch.
Speaker 8 (05:03):
And there's a little like saltwater taffy that you
pulled out of the seaweed.
Speaker 2 (05:08):
I kind of get like um candied bacon If you've had
that the brown sugar glazedbacon.
It's okay.
Like a, like a charred wood,it's like an ashiness.
Speaker 4 (05:21):
Got a lot of like campfire.
Speaker 6 (05:23):
Yeah, campfire.
Speaker 4 (05:24):
Things going on like s'mores campfire.
Speaker 2 (05:27):
Yeah, like a really sweet, not like mesquite.
Yeah, like a sweet wood like anapple or something I would put
on a smoker apple or pecan orcherry.
Yeah, like a fruit wood.
Speaker 3 (05:38):
Yeah, I'm going to take an early wild guess, just
before I forget.
This feels like a talusker, butanyway, back to the notes.
Speaker 1 (05:48):
Yeah, anybody getting any dark chocolate?
Hmm.
Speaker 4 (05:52):
I feel like if I added an appropriate amount of
water, I would get darkchocolate.
Speaker 1 (05:56):
I can't boot you.
Yeah, if you can't boot you,the fuck out of this Scotch.
Speaker 4 (06:02):
Teach a lesson.
Speaker 8 (06:04):
Yeah, it's like there's some cacao in there,
Like, but it's it's like unsweet, like it's a sweet Scotch.
But the cacao chocolate likeflavor is like very unsweet to
me.
Speaker 2 (06:16):
It's a little bit of a little bit of chocolate, yeah,
a little bit of cacao, just atouch a little bit of dark
chocolate.
Speaker 7 (06:23):
It's even better with water Really.
Speaker 2 (06:27):
An appropriate amount of water.
An appropriate amount of waterOne to two drops.
Speaker 7 (06:32):
It takes that top burn off and it leaves
everything that's reallyenjoyable about it, like more
cherry corduroy A little bit,but it's just much more
enjoyable.
Speaker 3 (06:45):
Okay, you hit the nail on the head.
This is like a cherry corduroysmore next to the campfire, like
that's more.
Speaker 4 (06:55):
Yeah, because it's got the booziness of the cherry
corduroy.
Speaker 2 (06:59):
I don't get the marshmallow, but otherwise I'm
with you.
Yeah, would you get him theeyedropper?
You can only have as much wateras will fit in that eyedropper.
Speaker 3 (07:12):
Ooh, a few drops of water is very good.
Speaker 5 (07:15):
It's funny.
Yeah, now that I've added water, I'm definitely getting like a
little bit of the cacao.
It's almost like it's becomemore drying.
It's almost like cocoa powderas opposed to like actual
chocolate.
But yeah, I'm actually reallyenjoying this.
It's kind of like is strikingout nice balance between really
sweet upfront but then kind offinishing with that peaty kind
(07:35):
of kind of smoky notes.
Speaker 3 (07:39):
I really like this yeah.
Speaker 4 (07:41):
Yeah, hard to dislike the scotch.
Speaker 3 (07:45):
Like everything is in its place the right way, like
the balance of all the notes isjust there.
Speaker 1 (07:53):
Just making music over here.
Speaker 6 (07:55):
Yeah, definitely drop water.
Speaker 1 (07:57):
Well, oppenheimer, I Oppenheimered the shit out of
that.
Speaker 2 (08:02):
With a little bit of water now on the nose, I'm
getting dates.
Speaker 4 (08:07):
With water.
Speaker 3 (08:09):
With water.
Yeah, yeah.
Speaker 1 (08:11):
Oh, it is good with water, Chris.
Speaker 5 (08:14):
I feel like just the nose changes.
It doesn't go away, Vern.
It's just different than thenose you had before.
Speaker 1 (08:22):
Vern, you want to drop a season?
Speaker 8 (08:23):
on this bad boy Wow.
Speaker 4 (08:29):
So I just had it with water.
That is really good.
Speaker 5 (08:31):
Yeah, an appropriate amount of water, it's kind of
more savory with water.
Speaker 4 (08:36):
I wouldn't appropriate five drops.
Speaker 5 (08:37):
Yeah, getting more barbecue, it's almost like, it's
almost like.
Like bibs and eunuchs, the.
Speaker 3 (08:58):
September.
September like 15, pendingorder.
Speaker 4 (09:02):
Pending order.
Right Leafs starting to change.
Speaker 1 (09:06):
We have leaves you starting to change.
Speaker 4 (09:10):
Maybe it's me that's changing in September.
Yeah, that's really good.
There's not a lot bad to sayabout and a lot of good to say
about it's cutting like.
Speaker 2 (09:22):
For me it's like, no, it's soy sauce and what's the
other poison.
Speaker 4 (09:29):
Brighter soy sauce.
Speaker 1 (09:30):
Like salty very savory.
Speaker 2 (09:34):
Yeah.
Speaker 3 (09:35):
Yeah, it's just, I'm getting like the like, the
barbecue, the smoked meats like,but also a little bit of dark
fruit still in there.
It's delicious.
Speaker 5 (09:45):
It's like that gum from Charlie and the Chocolate
Factory.
That's like all like.
Speaker 4 (09:49):
It's like a seven course meal, oh, yeah, I'm
trying to not like the Scotchbecause I don't like these types
of Scotches.
And you do, let the hate swimwith you.
Speaker 3 (10:06):
I'm just trying to be a contrarian.
Speaker 4 (10:08):
No, I mean, I'm normally like fresh, bright
peediness is what I'm lookingfor, or smoky, like sticky, and
these kind of like fruityScotches are not my thing and I
love this one pretty pretty muchall the way.
Speaker 1 (10:32):
You want to put your wiener in there.
Speaker 7 (10:33):
I wouldn't say that I'm a married man, it's a little
jerky ask, yeah, yeah.
Speaker 2 (10:41):
Like teriyaki black pepper.
Like, yeah, black pepper, jerkySlim Jim snap into a slim Jim.
Yeah, kind of.
Speaker 7 (10:51):
Yeah, not quite right , not quite artificial, not that
artificial, more like dearjerky.
Speaker 2 (11:00):
Yeah, it's a bit more gamey yeah.
Speaker 1 (11:03):
What kind of what would guest at the party is this
?
Speaker 4 (11:07):
I'm sorry, I was thinking like there's a day
dreaming.
Yeah, it's daydreaming.
Speaker 3 (11:10):
It's a nice person.
Speaker 4 (11:12):
I was actually thinking about like I'll get
back to that, but I was tryingto think there's a candy.
Maybe it's like a honey.
Do I think what candy this is?
And there was like a stickycarmely.
Yes, that's it.
Yeah, wow, it's like a chewyyou can actually bring.
Speaker 1 (11:32):
Nathan for the win.
Biddle honey, nathan, for you,yes.
Speaker 4 (11:37):
This is that, especially with the water.
But guest, it's the guest thatshows up and pulls your guitar
down off the top shelf.
They kind of dust it off.
Speaker 2 (11:58):
Like in the sense that, like it's playing flaming,
it just makes himselfcomfortable in your home.
Speaker 4 (12:03):
No like you kind of I don't think it's.
Speaker 2 (12:05):
Flamenco yeah.
Speaker 4 (12:07):
No, like full, like flamenco music.
Like you know from Andalusia,spain, you know where it's you
know, Flourishy like free.
No, I don't know.
Tell me more, I don't know Wow.
The gypsy guitar Conduende,conduende, look it up or don't
(12:28):
look it up?
Don't look it up, don't look itup.
Yeah, he's made that up.
Speaker 1 (12:33):
It was nothing to look up.
Vern is actually still in hisdaydream state.
Speaker 4 (12:37):
Yeah, Flamenco music, but when it's played so well, I
do, and so I think that's the.
To me.
The party guest is like theyshowed up and they're serenading
you.
No, no, no, no, it's casual,it's not for me.
Speaker 5 (12:52):
It's for everyone.
Speaker 4 (12:54):
It's like it just has to happen, right, and there's a
guitar, he's there and he'slike just this is what happens.
It's like now it's a flamencoparty.
Speaker 8 (13:05):
Also a Scotch like this shows up at the perfect
moment, like when the party'sgoing.
Speaker 4 (13:10):
Yeah, yeah, this you do need some timing with the
Scotch.
Speaker 8 (13:13):
This is a Scotch that knows when to enter and exit a
party.
Okay, good point.
Speaker 2 (13:18):
I kind of think that this is the guest.
I'm with you both on this, butI think this is the guest that
it's.
It's like the host's bestfriend, but was not invited to
this party because this party islike the classy friends.
But then this friend shows up.
It's like I don't know why, butit's like Seth Rogen, right,
(13:39):
he's just like super bad, therugged, the rugged.
Best friend that you're like Ilove you, man, but you're not
invited to this party becausethese are our classy friends,
mm-hmm.
Speaker 7 (13:49):
And then he shows up, anyway, and he pulls the guitar
down and starts playing andeverybody loves him yeah you're
like I was thinking, hey, yourJimmy's brother the singer, many
sings and everyone loves himlike, that's the Scotch, it's
one of those, it's a.
Speaker 1 (14:06):
It's like a Harvard everybody's got a PhD party and
then the tattooed uncle shows up, or maybe not even uncle,
because that's kind of gross,but like, just like the guy he.
Speaker 2 (14:19):
Went to Boston College.
Yeah, he went to Boston.
Speaker 1 (14:22):
He went to community college.
You know he's got a coupletattoos and a couple earrings
and he pulls up the and grabsthe guitar and everybody's like
blown away.
All these people with PhDs areblown away by him.
Speaker 5 (14:35):
See, I'm going the exact opposite.
We're at a normal party, andthen this dude shows up with
somebody else.
You've heard of him throughreputation.
You're like he's rich.
Speaker 2 (14:46):
Whatever?
Speaker 5 (14:47):
you know this fucking jerk.
And then he comes in.
Nicest guy in the world.
Conversation clean up like doeseverything and it turns out
this guy's actually a great guyand you misjudged him right from
the beginning.
Wow, yeah, cuz it's not.
Speaker 1 (15:06):
That's pretty damn good this.
Scotch, that's good Okay.
Speaker 6 (15:09):
Yeah, I like that.
I think this is the guy whereyou say go and get the guitar
and he says, no, fuck you, I'mmaking everybody brioche French
toast.
Yeah, I'm gonna, and and that'swhat this friend is doing.
Speaker 4 (15:25):
Also a tasting note but I should also Know that it's
not sticky sweet.
Speaker 5 (15:31):
Which is what no?
Speaker 4 (15:33):
really redeems it for me, because we're saying a lot
of sweet notes but it's not.
Speaker 8 (15:37):
No, it's like Christmas day is super balanced,
yeah, like it's sweet, but notlike every time I have a Scotch
like this, it's way pinnedtowards super sweet for me, like
that's always been myexperience.
Speaker 2 (15:48):
So when you say a Scotch like this, what do you
mean?
I'm not, I'm being serious.
Speaker 8 (15:52):
No, I just.
I just mean, every time I havea Scotch that has sweet notes,
it tends to be okay, like supersweet quite sweet yeah,
breakfast yeah.
Speaker 5 (16:01):
I don't, yeah, I just sorry.
I don't know if it's thetannins from the barrel, but
every time I go back to it likeI get that sweetness, but it's
also like something about it,super drying drying, so it's
almost powdery, yeah, which issounds weird, but it's a really
good thing, because it doesn'tlike Overpowering and clawing
and like it leaves your palateclean, which is weird, yeah like
(16:22):
I said, I actually wanted todrink more of it.
Speaker 7 (16:24):
Yeah, another word tasting.
It's like pulp, like paper pulp.
Yeah, exactly so you eat a lotof paper.
Speaker 4 (16:34):
There is always one, but I don't know if that's there
or not.
Oh, I was gonna say it was likefinishing with custard, like
vanilla or flan type custardstuff, but without the like
overly sugary side of it.
Speaker 3 (16:50):
Yeah, yeah, very flan flavors though.
Speaker 4 (16:53):
Yeah, I could like the flan, like sweet.
Speaker 2 (16:56):
I feel like I've kind of left that those or those
flavors have left me or I'veleft them.
Maybe I've left them you know,maybe you've left, I still am
getting the very ashy kind ofChard flavor at the beginning,
but then, like Chris said, thedark fruits, the blackberries,
raspberries, so like the subtlesweetness with a, with that
(17:18):
smoky, really nice, did you add?
Speaker 6 (17:21):
water.
Speaker 2 (17:22):
I did yeah and I enjoyed the flan custard phase
as well.
But I'm saving it because Idon't want to finish it, yeah
it's very good Um.
Speaker 1 (17:35):
Should we go around?
Do any guesses thoughts?
Speaker 2 (17:39):
It's, it's Ila it's definitely.
Ila.
Speaker 1 (17:43):
I already said to loud to also, you're allowed to
do anything you want to use theknowledge that I have that you
bought this.
Speaker 2 (17:49):
Hmm, I'm gonna guess it's either an art bag.
It's pretty, it's pretty close.
Speaker 5 (17:54):
It's pretty close that our big that's a tire fire
yes, it's a lot like Gugudel,which is finished in cherry
casks.
Speaker 2 (18:01):
That's my favorite art bag.
Gugudel.
That could be a little bit ofthe rings.
Speaker 8 (18:08):
It could be a little frog.
Speaker 5 (18:10):
I don't think it's smoking up for the fruit, but
yeah, it could be an old enough,for I still think it's a.
I have some.
Speaker 2 (18:16):
I have some, some stuff that's a little less smoky
, a little bit of a little bitof a little bit of a little bit
of a little bit of a that's alittle less smoky, a little
sherry I think it's sherryfinished like for you.
It's called some gay look orlike Karchus or something like
that.
But If it's not all be shocked,but I think it's Ila 12 ish
years.
Speaker 8 (18:34):
ABV 46 yeah, but that .
Speaker 4 (18:39):
Pete that was there early on.
I didn't get any of after Iadded water.
He was up there.
I mean there is Pete in it, butit wasn't sticking around for
me, my ball.
Speaker 3 (18:49):
Mm-hmm, I still got it.
Speaker 4 (18:52):
Still got.
Now You're a virgin mouth.
Speaker 3 (19:04):
Yeah, the only thing I've had between now and the
last club in December is JohnnyWalker Blue.
Speaker 2 (19:12):
And the old fashioned the other night.
Speaker 3 (19:14):
And Torpegg and the old fashioned that's not bad.
Speaker 7 (19:19):
Yeah, if you're going to fuck up your life, yeah,
that's good.
Speaker 1 (19:26):
Yeah, any other guesses?
Region or LLL, lll.
Speaker 7 (19:32):
Mm, hmm.
Could, be a lot of going on 48%.
Speaker 5 (19:39):
Okay, pretty old, I would say over 16 years old.
Speaker 3 (19:44):
Could this be the logable and offerment?
Speaker 5 (19:48):
No, I think we've had that before, didn't we?
I don't think.
I don't think it was that dark.
Speaker 2 (19:53):
It does have that.
Speaker 7 (19:54):
Yeah, it's logable.
Speaker 2 (19:56):
It's got that chart.
Speaker 5 (19:59):
Look at me, I'm going with some like weird, do it
Peded space.
I don't remember to this waspurchased in a duty free shop.
Speaker 2 (20:10):
Yeah, In Mexico.
Speaker 3 (20:14):
So limits the probably logable.
Yeah Well, and also, justin isa whore for my LLL.
Speaker 1 (20:21):
Sneak attack.
It's a mess.
Yeah, all right.
Speaker 7 (20:29):
Should we?
Speaker 3 (20:29):
rate it yeah.
Speaker 1 (20:32):
Yeah, evan, let's start with you?
Speaker 5 (20:37):
Honestly, I it wasn't .
I, you know, like Verna alludedto, it's not the scotch that he
likes, his flavor profile Samewith me, but God damn, this is
delicious, so I have to give ita 10.
This is fantastic.
Wow, wow.
Speaker 2 (20:54):
Have you ever given anything a 10 before?
Speaker 5 (20:56):
No I almost gave no the one like during the
Christmas party.
Speaker 1 (20:59):
I almost did?
Speaker 5 (21:00):
What about the Glen Merange you brought?
No, that wasn't a 10.
Speaker 8 (21:04):
Wow, wait, what'd you give the signet?
Speaker 2 (21:08):
Yeah, that's the Glen Merange.
Speaker 4 (21:11):
The signet With the signet side by side would be.
Speaker 5 (21:14):
I still have some.
Speaker 2 (21:16):
I can, I'll bring it back.
Wait, I mean feel free to denymy request, but I'd love to hear
more about why this is a 10.
Speaker 5 (21:22):
It just hit.
It hit All the notes that I waslooking for because it had on
the nose it was like thesweetness and like, and that's
what I was afraid of.
But then the first sip I tookhad, like the PD, the smoke, and
then you add a little bit ofwater and it, it changed but
still maintain the same scotchand it just I don't know for
here.
Tasting this at Scotch Clublike this is exactly what I'm
(21:45):
looking for in tasting a Scotch,like it hits all four quadrants
so to speak.
Chris.
Speaker 8 (21:54):
It's close.
Speaker 3 (21:54):
I think it's To me, it's not a perfect 10, but I
very much want to put my dick init.
So, wow, he does not put hisdick in.
Non-perfectance.
Speaker 1 (22:06):
He's and he's a married man.
Speaker 3 (22:08):
I'll say I'll say 9.8 .
This is just.
It's just.
To me, it's just delicious.
It's like everything's inbalance.
I want like I want just alittle bit more that Pete's
smoke, which is that extra pointto, I guess, but it's very,
very, very good.
So the balance of alleverything is it's just.
(22:31):
It's just the balance of all.
Everything is just, I think,where it should be.
Speaker 6 (22:36):
Like every note is just, you know nearly Right
where it should be Well, itfeels odd to go after a 10 and a
9.8.
Yeah, especially since you'regoing to give it a 5.
I'm probably going to give itlower than that I found this a
really really nice Scotch, butnothing necessarily blew me away
(22:59):
about it.
I think it did everythingreally well, but as opposed to
it doing everything really well,I almost would have rather it
focused on one or two aspectsand and really honed in on that.
Now, that's not to say Ithought it was bad.
I thought it had a really nicesmoke and salt quality to it,
but it was balanced by sweet.
There was some heat, but itwasn't too hot.
(23:21):
There was just a lot of niceaspects to it and I think even
the way that we talked about itthere was a range of kind of
everything that we wanted tofind in our Scotch.
I thought it was great.
To me it wasn't 9 or above.
I'm rating it this as an 8.8.
Speaker 7 (23:39):
Excellent, dave.
Speaker 8 (23:42):
You're so eloquent, I feel terrible going after you.
I'm like, well, it's a 9.
Speaker 3 (23:46):
Well, see you guys later.
I'm going to go home, prettycool.
Speaker 8 (23:50):
I felt like it was a 9.
I thought it was incrediblybalanced, you know, and I, you
know, I was on the.
It was sweet, balanced, youknow, but it was a little sweet
forward, which isn't totally.
I'm still discovering what Ilike, but I think that the
sweetness is not something Igravitate towards, but it's
still a solid 9.
Speaker 1 (24:12):
Andrew.
Speaker 2 (24:15):
Yeah, I'm going to give it a 9.
And I'm pretty much on Nathan'slevel Loved it, Didn't, wasn't
disappointed by anything, really.
I threw out a few names earlier.
I think it's in the camp withLogoville and 16 with Ardbeak.
(24:36):
However you say, it Guggedalelike these very heavily pitted
scotches that are finished incherry casks for a little bit,
so it gets that sweetness andthe smokiness mixed.
I liked all that.
It just when I think aboutthose.
It wasn't quite to their level.
Um, I loved it.
(24:59):
It was dynamic.
It changed as we went.
Everybody at the table wasadding water and loving it.
The contrarian in me was like,nope, I'm not going to add water
.
When I did, everybody was right.
It was great.
Full points for how dynamic andcomplex this was.
(25:23):
So solid nine.
Speaker 1 (25:32):
I had never tried this scotch before.
When I bought it I did buy twobottles.
So I bought one for the cluband then one to have at home,
without ever trying it before.
So I do have this at home, whichis usually my tier for when I
have this at home or not.
I thought it was awesome.
I think I could have used alittle bit, maybe a little bit
(25:55):
more of Pete, but that's just mepersonally.
It was fun to find a scotchthat was like, hey, we're going
to do the Pete thing, but we'regoing to do the sweet thing too.
So that was really cool and, Ithink, made for great
conversation and stuff.
I enjoyed a lot.
I'm going to give it a nine.
Speaker 4 (26:17):
Yeah, I'm right with you.
I don't want to like thisscotch because I don't like this
type of scotch, but I reallylike this scotch.
It's hard to vocalize in it.
I don't even know what it wouldbe missing maybe a little more
(26:39):
stickiness or something likethat.
Or yeah, Pete, it was 9.3.
Alex.
Speaker 7 (26:51):
I'm at a nine.
I also really liked Andrew'sword of it being dynamic.
I thought it was pretty thinfor the amount that it packed.
I think I could have been alittle thicker, like you were
saying, but the fact that it wasjust as good with water as it
(27:15):
was on the nose and as thepalette without water I think
was pretty great.
So nine.
Speaker 2 (27:20):
What does that bring us to 9.2.
Speaker 3 (27:25):
It's a good one.
Speaker 6 (27:26):
Yeah.
Speaker 1 (27:29):
So 9.2 is awesome.
So it is a leader bottle, whichis awesome.
Yeah, more of it.
More of it, duty free, pulledthrough, chris, it is a
telescope, yeah.
It's telescope dark storm.
So we've tried the storm.
(27:52):
Obviously, we all love thetelescope storm, but this is the
dark storm in the leader bottle.
Speaker 6 (27:59):
Yes, that is a big one.
Speaker 3 (28:02):
This was such a treat .
Thank you, Justin.
Speaker 1 (28:06):
Yeah, well done, chris.
I had a feeling, yeah.
Speaker 2 (28:13):
I feel bad for mocking you.
Speaker 7 (28:15):
Sorry, chris, this is your favorite too, isn't it?
Speaker 2 (28:17):
I need to take five months off and then come back
and I'll just nail it.
Speaker 3 (28:20):
Yeah, I will say, I've never heard of dark storm,
so what a wonderful surprise.
Speaker 2 (28:27):
I mean it's delicious .
Speaker 3 (28:28):
And I had no idea.
They made a dark storm.
Speaker 5 (28:31):
The back of the box is one of my all time favorites.
Speaker 1 (28:34):
It's wild, because you can.
We've all had the Taliskerstorm in here and you could
taste the Talisker storm in it,you know.
But this is called dark storm,so I thought maybe it would be
almost peter or harsher in someway, but it felt more fruity.
Speaker 7 (28:53):
Or jizzier yeah.
Speaker 3 (28:55):
It's far less briny and it's in a one liter.
Speaker 6 (28:57):
So it's extra.
Speaker 1 (28:58):
And it's in a one liter.
It's extra.
Yeah, what's the ABV on it?
I didn't even look 45.
45.8.
Speaker 2 (29:06):
Wow, that was one off .
I overbid.
Speaker 3 (29:12):
I need to go find this and buy some.
Speaker 2 (29:15):
You need to take a flight internationally.
Speaker 1 (29:19):
Yeah, price point 90 bucks For a one liter.
Speaker 3 (29:25):
For a one liter.
That's a good price.
Speaker 8 (29:27):
Yeah, is a one liter like a bottle and a third 25%
more, 25% market.
Speaker 2 (29:32):
Normal bottle is well , what is normal?
Speaker 7 (29:35):
There we go.
Speaker 2 (29:36):
Normal in the past has been 750.
750.
Industry is going to 700, sadly.
So a liter would be math people25% more.
Speaker 3 (29:51):
They change their ways.
Yeah, it's unacceptable.
Speaker 1 (29:54):
Yeah, except Jesus into their hearts and maybe they
change how many for 50 liters.
Speaker 4 (30:00):
You're going to revamp everything.
Speaker 2 (30:03):
Nathan and Dave are counting the fonts.
Give us a report.
Yeah, what's going on overthere?
Speaker 8 (30:07):
You've got a 10 font combo on the front.
Yeah yeah, that's psychoDisappointing.
Speaker 2 (30:14):
So, alex, if you would please docket one tenth of
a point.
Speaker 3 (30:21):
Dark storm.
I am impressed, this is great.
So what was I?
Speaker 2 (30:26):
was certain it was an item from the bottle.
Speaker 1 (30:28):
Is there any actual tasting notes?
Speaker 2 (30:31):
The tasting notes on the back of the box are
absolutely absurd.
Yeah, the tasting notes areridiculous.
Speaker 6 (30:37):
The elements Hold on.
Speaker 4 (30:38):
Okay, I think we're done here.
Speaker 6 (30:42):
Tell us your dark storm Clear your throat.
The elements unleash theirpower, you're doing Christian
Bale's battle.
Untamed intensity wrestles withspice and fruit.
Surround yourself.
Surround yourself With what?
With roaring seas and ruggedwilderness, in the height of a
storm.
Speaker 4 (31:02):
Oh, my, that's it.
Speaker 2 (31:03):
No, there's more than that Sounds good.
Surround yourself at the heightof a storm and then you're done
.
Speaker 4 (31:08):
That sounds delicious , maybe on the bottle Nothing on
the bottle.
I thought on the back of thebox.
This is something about fruit.
Speaker 6 (31:16):
But just nothing about fruit Tastes of fruit,
yeah.
Speaker 5 (31:23):
So what do they do differently?
Is it cherry finished or portfinished, or something?
Speaker 1 (31:28):
I would love to know what they do differently.
Speaker 5 (31:30):
They are not finished , because I just remember.
Speaker 2 (31:33):
I don't shake off the label.
Speaker 5 (31:35):
Regular Talister storm.
I'm just being brinydeliciousness, and this was not.
I mean it had brininess but notnearly as briny as just regular
Talister storm, just regularTalister storm.
Speaker 2 (31:47):
It's like heating an oyster.
Talister dark storm, matured inheavily charred oak casks,
imparting yet more smoke andspice to the already intensely
smoky whiskey.
Okay, this is tasting notesfrom Master of Malt Nose smoky
(32:07):
bacon, black pepper and redchili, dressed with a touch of
orchard fruit and golden maltPalate huge oak influence With a
big burst of smoke on paletteentry.
Beyond that, though, you findred fruit, citrus and fresh
honey Finish, a very, very longfinish peppered with honey
roasted nuts.
Speaker 5 (32:27):
Sounds about right.
Speaker 1 (32:28):
Yeah, bang on.
I think we did better.
I think so too.
Speaker 5 (32:32):
There's a dark story coming.
Speaker 1 (32:35):
Oh, do we have a toast?
Speaker 2 (32:37):
Who has a toast?
Speaker 1 (32:38):
Alex got it.
Speaker 7 (32:40):
Here's to you and yours and mine and ours.
If mine and ours should everagain cross paths with you and
yours, I hope mine and ours willbe as good to you and yours as
you and yours was to mine andours.
Cheers.
Speaker 2 (32:55):
Cheers, wow.
Okay, pronounce Lunafaba Cheers, cheers, cheers.
Speaker 6 (33:04):
Cheers.
Speaker 2 (33:06):
Mmm, mmm, mmm.
Oh, that's so good.
That's, yeah, that's prettydamn near a 10.
Yeah.
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