June 20, 2025 • 40 mins
Bardstown Bourbon Co and Blackwood
@Bardstownbourbonco @blackwooddistillingco #whiskey #whisky #bourbon #ryewhiskey #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Bob
SIPS – We dive into a selection of remarkable bourbons from Bardstown Bourbon Company and Blackwood Distilling! Our hosts will take you through tastings of the Silver Oak Cast Finish and Cathedral French Oak Finish bourbons, along with an array of Blackwood expressions including the Toasted Bourbon and Single Barrel Rye. Expect lively discussions, entertaining banter, and our unique sip ratings as we explore the flavors and nuances of these exquisite spirits. Tune in for a spirited ride, and find out which whiskeys earn the coveted SIPS ratings! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
6:00 Bardstown Bourbon Company Collaborative Series Silver Oak Cask Finish Straight Bourbon 3 SIPS
12:55 Bardstown Bourbon Co Distillery Reserve Cathedral French Oak Finish Kentucky Straight Bourbon 4 SIPS
19:18 Blackwood Toasted Bourbon – Batch #4 4 SIPS
23:40 Blackwood Single Barrel #2 Kentucky Straight Bourbon 4 SIPS
28:50 Blackwood Toasted Rye – Batch #3 4 SIPS
34:02 Blackwood Single Barrel Rye Founders Pick 4 SIPS
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TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
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Whiskey, Bourbon, Bardstown Bourbon Company, Blackwood Distilling Company, Silver Oak Cask Finish, Cathedral French Oak Finish, Kentucky Straight Bourbon, Tasting Notes, Whiskey Ratings, Spirits, Whiskey Episode, Kentucky Derby, Whiskey Reviews, Distilled Spirits, Rye Whiskey, Whiskey Enthusiasts, Bourbon Tasting, Whiskey Community, Whiskey Recommendations, Sipping Whiskey
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sip, Suds and
Smokes.
>> Brent (00:04):
And this is a whiskey episode. So here are the whiskeys we're going to
be discussing today. From Bardstown
Bourbon Company, we have the collaborative series Silver Oak
Cast Finish Straight Bourbon Whiskey. We have
the Bardstown Bourbon Company Distillery
Reserve Cathedral French Oak Finish
Kentucky Straight Bourbon Whiskey. And
(00:24):
then from Blackwood, we have the Blackwood Toasted Bourbon
batch number four, the Blackwood Single Barrel
Number two Kentucky Straight Bourbon, the
Blackwood Toasted Rye batch number three,
and the Blackwood Single Barrel Rye Founders
pick. Not too bad of a day in
the basement.
(00:50):
Okay. Yeah, it was Kentucky Derby this weekend. So sorry.
>> Announcer (00:53):
We'll be right back after this.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:50):
And now it's sipping.
>> Brent (01:59):
Hey. Yes, it's sipping time again. Welcome to this Simps episode
where everything good in life is worth discussing.
As always, we are the best thing on at 2:00am um, that's
a fact.
>> Justin (02:08):
And I wish people would. Would quits. Would quit just
like looking for something else to, you know, watch or listen
to at this point.
>> Brent (02:14):
There's nothing else on the 2am we're the best thing.
>> Harm (02:16):
No, I'm sorry. Because last night I
woke up around 2am because of acid
reflux. Because, you know, my. My
lifestyle. You're old with the crazy. The.
All the drinking, the drugs on the women. It's crazy.
Actually, I think those people stay up till 5 or 6am actually.
>> Brent (02:34):
M. So what was better than that?
>> Justin (02:35):
What was better than this?
>> Harm (02:36):
I was watching, uh, rerun of Parks and Recreation.
>> Brent (02:39):
No, no, no, I did it already.
>> Harm (02:42):
No, but I'd never watched the show when it was on.
>> Brent (02:44):
Seen it already. Come on.
>> Bob (02:46):
So, M. It wasn't a rerun for you?
>> Harm (02:48):
It was not a rerun for me. It was me.
>> Brent (02:52):
I loved rerun.
>> Bob (02:52):
Uh, oh, Rerun.
>> Brent (02:54):
That man can dance for a big man.
>> Harm (02:55):
So this is the thing. Are we the best thing on a 2am if I've already
heard all the episodes? Because, you know, then I've already heard those.
>> Brent (03:01):
Well, you've only heard it because you're here.
>> Harm (03:03):
That's true.
>> Brent (03:03):
That doesn't count.
>> Harm (03:04):
Sometimes I sometimes listen to the guys from Tennessee
in their beer episodes.
>> Brent (03:08):
Well, this is Made Man Bob. And joining today are Made
Man Brent. Always a pleasure to be here,
good old boy Justin.
>> Bob (03:15):
Good morning.
>> Brent (03:17):
And good old boy Harm.
>> Harm (03:18):
Thanks for having me today.
>> Brent (03:21):
That's it. That's all you guys got?
>> Justin (03:22):
All right, we're keeping it simple.
>> Brent (03:24):
Well, our sip segments are all about wine, distilled spirits,
tea, coffee, and pretty much anything else you can drink. And
this is a whiskey episode. So here the whiskeys we're going to be
discussing today. From Bardstown Bourbon
Company we have the collaborative series, Silver Oak Cast
Finish Straight Bourbon Whiskey. We have the
Barbet Bar, Bardstown Bourbon Company Distillery Reserve,
(03:44):
Cathedral French Oak Finish Kentucky Straight
Bourbon Whiskey. And then from
Blackwood, we have the Blackwood Toasted Bourbon batch number
four. The Blackwood Single Barrel number two,
Kentucky Straight Bourbon, the Blackwood
Toasted Rye batch number three, and the
Blackwood Single Barrel Rye Founders pick.
(04:05):
So not too bad of a day in
basement. So we're going to be tasting these
whiskeys and rating them with our sips, ratings and our
signature sounds. And here's
Justin to give us our sounds.
(04:28):
Okay. Yeah, it was Kentucky Derby this weekend, so sorry.
Yeah.
>> Bob (04:32):
Coming out of Gate 1 Sips rating.
Give me a glass of water to wash out my mouth.
Not a perennial favorite.
Two sips coming out of gate two.
Nice. But what else do you have?
>> Harm (04:52):
Well, uh. Isn't that nice?
>> Bob (04:54):
Three sips coming around the bend. Hmm, Interesting.
But what was this again?
>> Harm (05:00):
Interesting.
>> Bob (05:02):
Four sips. Ah, abusing the
show notes. But let's keep this secret to ourselves. Pour
me another.
>> Harm (05:10):
That's classified.
>> Bob (05:13):
At the last stretch, we have number five.
Oh, my. I was unaware anything could be this
good. The longest name in sports.
>> Brent (05:21):
Oh, my goodness.
>> Justin (05:23):
Yes, yes, yes.
>> Brent (05:26):
Okay.
>> Justin (05:27):
That was quite a finish.
>> Brent (05:28):
Yeah, it was. Yeah, it was a photo finish. Yeah.
>> Justin (05:33):
That'S what she said.
>> Harm (05:34):
Can we fix that in post?
>> Brent (05:37):
What, like delete the whole thing? Yeah, the whole thing in
post.
>> Harm (05:40):
Yeah. They need to put. They need to put the reverb in for the
track.
>> Brent (05:43):
You would be amazed at what we can delete and post.
>> Harm (05:46):
So don't we pay editors? Somebody's paying
editors, right?
>> Brent (05:50):
Yeah, theoretically. So we're going to have Harm tell us
about our first whiskey of the day.
>> Harm (05:55):
Oh, thanks, Bob. Uh, our first
whiskey is the Bardstown Bourbon Company collaborative series
Silver Oak Cask Finish straight bourbon
54 ABV or 108
proof American proof. That is because, you know, British proof is
different. The second of the three releases
from the 2024 collaborative series. The
first was the Amrit um, and the second was the BlackBerry Farm.
(06:18):
The Barstown Company Silver Oak finishes. An expert
blend of six 9 to 15 year
old bourbons finished in Silver Oak cabernet
barrels for 17 months. Silver Oak
honors a more than 50 year tradition of aging
Cabernet Sauvignon exclusively in American oak barrels.
So the color is a beautiful, uh, dark,
(06:39):
burnished bronze. Uh,
and I really enjoyed this
whiskey with water,
without water. It was very muted. To me,
all I got was roasted nuts and a hint of cinnamon.
But adding cold water to it, I
get red fruit. Um,
the nuts are still there. I mean,
(07:01):
it's an unneutered bottle.
Lots of walnut. Beautiful.
Uh, cinnamon and cocoa coming out on the nose. Uh,
and the fruit is just. Just starting to
leak out on the nose.
M. On the palate,
I'm getting fig. I'm getting some sweetness.
(07:22):
Uh, there's a good tannin from the oak barrel, but
BlackBerry really struck me. It's like when
you. You bite on a really ripe BlackBerry. You get
the seed, and that tannin hits and you get that. That
grip. This is, uh, pretty nice. The
finish is not as long as I'd liked it to be,
but, uh, I enjoyed it. What'd you think, Brett?
>> Justin (07:41):
Yeah, I wasn't a fan. With or without
the water, really. Uh, on the nose, you know, I got
that. That strawberries and nuts.
>> Harm (07:49):
I just didn't get the strawberry.
>> Justin (07:51):
Strawberries and nuts is what I got. And then on the
palate, you said a light tannic, and I kind of thought
it was like a heavy tannic.
Yeah, well, I. I did add water, and it
just didn't. It just didn't do it for me. But I got all
those notes and stuff. But the palette just wasn't
my kind of palate. You know, if somebody likes that,
um, you know, and I guess maybe geeky.
>> Harm (08:13):
Whiskey, it's not that approachable. Sweet fruit bomb, you
know?
>> Justin (08:16):
Right. I mean, I. And I don't. I've never really had that
silver oak, uh, you know, whiskey before.
I mean, wine, uh, before. So I'm not. So I'm not
really familiar with it, but it make. Having
this doesn't make me want to go out and get that either.
>> Brent (08:30):
All right, all right.
>> Harm (08:31):
Just say the right thing. Say the thing I want you to say.
I didn't want to say this, but, I mean, I sell silver oak, but
I think they've been resting on their laurels for about 10, 15 years. So
the wine is not what it used to be.
>> Justin (08:43):
Justin.
>> Bob (08:43):
On the nose, I got caramel raisins,
cinnamon, vanilla. On the
palate, this was weird.
So I got, like. It was sweet Grape Crush, but
flat.
>> Harm (08:55):
What? No figs?
>> Bob (08:58):
Remember the Grape Crush soda?
>> Harm (08:59):
Yeah, I know, but flat. You know, I'm coming
back to it. There's.
>> Brent (09:03):
It's.
>> Harm (09:04):
And I'm smelling more. The cinnamon. When you said raisin, I said,
yeah, he's probably right, but. Grape crush.
>> Bob (09:09):
Grape crush flat. And then when I put
in water, um, the silver oak
came out, and it tasted like a wine finished
spirit. Then I. I wait 40 minutes.
I come back to right before we're talking right now, and it
tastes like it did in the beginning. I've never had a
spirit reverse after water to what it was
(09:30):
before the war. So it was like a boomerang.
Pretty cool. What you just said
is one of the most insanely idiotic things I have
ever heard it.
>> Harm (09:39):
No, no, that. He does not deserve that sound effect. No,
no. He's got points today. He's. Come
on. It's weird, but it's not.
>> Bob (09:47):
No, I'll play no contest.
>> Brent (09:49):
Yeah.
>> Harm (09:49):
Uh, well, you know, that's just, like,
your opinion, man. Bob, how about instead of hitting
buttons on the. On the board, tell us what you think.
>> Brent (09:58):
I like hitting buttons on the board.
This is how I have fun.
>> Harm (10:03):
Your wife told me she like. You like pushing buttons, too. I know.
>> Brent (10:05):
Yes. This is the only entertainment I have.
It was very muted when we first opened it up.
All I got on the nose was
roasted nut. We're all old enough to remember when you would go into
Sears and they had the nut counter in the back, and you would walk in and
I'm not old enough.
>> Justin (10:23):
Yes.
>> Harm (10:24):
Yeah.
>> Justin (10:24):
Yes.
>> Brent (10:25):
And the whole store smelled like roasted nuts.
It had that and not a lot else until
I put water in. Uh, once I put water in, it
completely opened up. Yeah, it's. It's a
completely different whiskey. And the wine notes are there.
I get. I get that dark red fruit on the nose,
(10:45):
but I get more of it on the palate. For me, the
cabernet influence.
>> Harm (10:49):
Yeah.
>> Brent (10:51):
Um, the red fruit,
stewed dark red fruit really came through,
um, without water.
Yeah, it was, uh, it was okay, but
with water, it. It jumped up a whole.
>> Harm (11:06):
I'm enjoying that BlackBerry on the palate. I really like
it, but I like wine finished bourbons. I
know, uh, Justin does not. We were talking about
that earlier off the air, but I've had some amazing wine
finished bourbons. Like, um, my favorite was that Pritchard
Hill from Jefferson's. And recently we had a
Chattanooga, uh, bourbon finished in pinot noir cast from
Russian River Valley. Oh, my God, that was
(11:28):
amazing. I finished 10. I sold 10, 15 cases of
that stuff, and I probably drank a case of it myself.
>> Brent (11:34):
The one that we did not too long ago was Pinot de
Charente. Which one was that?
>> Harm (11:38):
Yeah, it was a Pinot de Charente. I don't remember the brand.
>> Brent (11:39):
I can't remember which one. That one was delicious. Yeah, I think
it was. I think it was a Balvenie. Yeah, it was a balvenie. It was a
balvenie.
>> Harm (11:45):
Right, right.
>> Brent (11:46):
And that was. And again, that's a very obscure wine,
not very common.
>> Harm (11:50):
Pinot Charant is basically, uh, bourbon that's not,
I mean, cognac that's not been distilled.
>> Brent (11:55):
Yeah. We'll be back.
Hey, and we're back and we were just wrapping up our discussion
on this, uh, Silver Oak series from, um, uh,
Bardstown Bourbon Company. Again, it's.
I like the occasional
wine finished bourbon. Um, I enjoy
wine finish on scotch more than I do on
(12:16):
bourbon generally. But I've had some
excellence. I've had some that just, you could tell. They just,
you know, whoever their cast broker was goes, hey, I've got these
today. And they went, okay, fine, we'll take them.
>> Harm (12:26):
I've had amazing wine finishes on scotches.
I think Berber doesn't have the expertise yet. They're just getting.
They're just getting used to it.
>> Brent (12:33):
It's a newer thing and they're figuring it out. So. But I
enjoyed this one. So we're going to give the, uh,
Bardstown Bourbon Company collaborative series Silver Oak cast
finish straight Bourbon, uh, three sips.
>> Harm (12:45):
Interesting.
>> Brent (12:47):
So that's going to take us to our next. We're going to have Brent tell us about that one.
>> Justin (12:50):
Thanks, Bob. So this next one is the Bardstown Bourbon
Company Distillery Reserve Cathedral French
Oak finished Kentucky straight bourbon.
It's, uh, 55.05% ABV or
110.1 proof. The new
distillery Reserve series is available only at the
distillery and at their downtown Louisville
visitor center. The Conceit,
(13:13):
uh, the Cathedral French Oak is a blend of 100
Kentucky bourbons aged between 9 to 18
years, which was finished for, for 14 months
in barrels made of 300 year old
French oak from the legendary
Berse Forest of the Lord
Valley. Yeah, that one too. This
(13:34):
plot of giant trees planted during the reign of Louis
the, uh, 14th, that's
around 1715, was harvested to restore
the iconic Notre Dame Cathedral in
Paris following the fire of 2019.
Their intricate grain and unparalleled density,
strong enough to restore the cathedral's famed spire,
(13:55):
infused the whiskey with a character as profound as the
history they represent. East of
Reserve, bottling is packaged at
375ml.
>> Harm (14:05):
It comes in a Box that looks like a cathedral. Stained glass window.
>> Brent (14:08):
It's gorgeous.
>> Justin (14:08):
It's beautiful box. Yeah. But one thing I would just say
right off the bat is that the label on this is a little
bit like a little deceiving to me because the label
says, a blend of Kentucky straight bourbon
Whiskeys finished for 14 months
in 300 year old French oak
barrels. So it doesn't say, you know, trees
(14:29):
made from. It just says 300 years old.
>> Harm (14:31):
The barrels are 300 years old.
>> Justin (14:32):
Yeah. You know, because kind of deceiving a little bit for, you know, to
me, you know.
>> Brent (14:35):
But read the script and then you'll know. Well, I don't
want to tell you.
>> Justin (14:39):
That's what I did. I mean, uh, you read the label. I read the
label and so I got. That's why it was a little, a little
deceiving to me. On, on from the script and
the.
>> Bob (14:48):
Label, there were three year old trees that were
300 year old trees.
>> Brent (14:53):
300 year old French oak barrels. It's 300 year old.
>> Justin (14:57):
Now.
>> Harm (14:57):
We're actually, we're actually discussing the defects of the English
language. So let's, let's move on.
>> Justin (15:01):
That's okay. That's okay. The, uh, the color on
this is, um,
it's, you know, nice burnished
copper color. It's, uh, what year, Penny?
Yeah, well, I'm gonna say in the 70s.
>> Harm (15:15):
No, you know, I'm going with 1969.
>> Justin (15:17):
60S. 69. Got a lovely dark
color. It is a darker, a little darker.
>> Bob (15:22):
Color than summer in 69.
>> Justin (15:23):
Oh, very much so. Um, yeah, on the,
on the nose.
>> Harm (15:27):
Thanks, Brian Adams.
>> Justin (15:28):
It's just a beautiful soft nose. A little
bit of vanilla. It's just
got some cherries on there.
>> Harm (15:35):
Come back to it.
>> Justin (15:36):
This is good. I. Yeah, I know, a little bit. Yeah. The little
creaminess to it. A little, little floral
note there. Um, on the palate though,
this is, this just sings and I mean, I
understand why, why it's called the Cathedral French
Oak. Because it's singing to me.
>> Harm (15:52):
Choir in the glass, baby.
>> Justin (15:54):
Oh, my gosh. It is. That's a beautiful. It's got
the cherries, the, the vanilla cream,
the, you know, that's those,
um, that floral notes, um, the
creme brulee. It's just, it
doesn't. And the finish doesn't stop when you, after
you have it. It's like, well, you know, let me go another
half hour and see if I need another one.
>> Harm (16:15):
You know, it's infinite finish.
>> Justin (16:17):
It's an, it's just great. I mean, this really, really does
sing to you. And I have to say, if you're up in that, uh,
in the Bardstown or Louisville area and can get one of these
things, oh, definitely do it. I mean,
you have to make that trip and do it. This really does
this. This is well worth the price of
admission for sure. Justin.
>> Brent (16:37):
Hello.
Okay, that was weird.
>> Harm (16:42):
Stephen Merchant.
>> Brent (16:43):
I don't know where you pull that from.
>> Bob (16:46):
Yeah, hard one to follow on, uh, the nose. I got
prunes, French oak raisins,
and pledge on the palate. Pledge,
Pledge.
>> Justin (16:56):
Really?
>> Bob (16:56):
Pledge. On the, uh, palette,
I got like, baked, uh, cherries,
toasted oak, floral notes
with water. Um,
I got a lot more oak. And the finish was
really long. So sweet and woody. It's pretty
good.
>> Justin (17:15):
Yeah. This was so nice.
>> Bob (17:16):
The French oak really made this one special.
>> Justin (17:19):
Yeah, this was so nice that I was. I didn't want
to add water because I really enjoyed it that much.
And so.
>> Harm (17:26):
I see where you're coming from, Brent, but to me, water made it a little bit
sweeter and the finish was just as long. It's fantastic.
>> Justin (17:32):
Yeah.
>> Brent (17:32):
Yeah. I think I might add water I've had from
Bardstown Bourbon Company, period. I mean, this one is
ungodly good.
>> Harm (17:40):
My customers have been asking for this for months, but I
can't get it. Distillery. Distillery only. Right,
Bob, what do you think?
>> Brent (17:48):
I think it's delicious. It's got
on the palate just, just.
>> Justin (17:54):
Mhm.
>> Brent (17:56):
Maple, cedar.
There's a floral note that I get on the
back palate. The oak comes through, but it's
not overpowering. It's more, uh, it's more
oak but than tannin. So you're getting the woodiness,
but it's not. So.
>> Harm (18:12):
Yeah, it's not super dry.
>> Brent (18:13):
Yeah, it's not super dry. You're not getting that bitterness.
>> Harm (18:16):
I got more of that dryness on that first cast.
>> Brent (18:18):
Yeah, I mean, it's. This is so well done
and, and you know, it's. It's just sad
because, like, you know, how often can you get
this wood? It's like, man, I hope they
bought.
>> Bob (18:30):
Only when they burned down a church.
>> Brent (18:31):
Hope they got as much of this as they can. And they keep doing this one
because, wow, this one is. This one is really,
really good.
>> Bob (18:38):
Uh, well, I'm sure it's going to find its way to Scotland and be,
uh, second, third fill used.
>> Justin (18:43):
I mean, I see why they call it the cathedral series with,
uh, you know, with the Notre Dame and you know, and
the burning of that.
>> Harm (18:50):
They're using. They're using oak harvested from A forest
that hasn't been touched.
>> Bob (18:54):
Can you imagine what those barrels cost?
>> Brent (18:56):
Oh, yeah. Well, we're going to be giving the Bart Sun
Bourbon Company Distillery Reserve Cathedral French oak
finish Kentucky straight Bourbon Whiskey a well deserved
forceps.
>> Harm (19:06):
I think you're wrong. It deserves higher. I hate
you all.
>> Brent (19:10):
So do I. But, um, you know, unfortunately, it's a
committee.
>> Harm (19:13):
Yeah.
>> Brent (19:14):
All right, Justin, tell us about our next whiskey.
>> Bob (19:17):
So we're going to talk about Blackwood toasted
bourbon, batch 4.
59.3% alcohol by volume
or 118.6 proof. And I did
not do that math. Mash bill.
75% corn, 21%
rye, 4% malted barley.
The Blackwood Distilling Company was founded by
(19:38):
Guinness and Lisa McFadden. Named after
a stable the home of to the
2019 Kentucky Derby winner Country
House. Looking to create a
signature style all their own, they
recruited Justin Sloan and Justin Thompson, no
relation, our boys of the world
famous Justin's House of Bourbon to
(20:00):
assist in the sourcing and blending.
After blending, the bourbon is finished using
Blackwood's signature toasting process.
So, on the nose on this one,
I got, um, sweet
brown sugar. I got
very light oak.
(20:22):
On the, uh, palate. It was heavily barley
influenced to me, and the finish was big,
woody, and it was mostly on the back palette.
And Bob, what did you think?
>> Brent (20:35):
I think it's got a beautiful nose.
It really just shines. That,
uh,
that toasted oak really comes through on the nose for me.
On the palate, dark brown sugar,
um, brown butter,
(20:59):
dark, um, slightly burned
toffee, a little bit of caramel, a little bit of
vanilla. I think it's lovely. I
really, really like this one. What'd you think, Brent?
>> Justin (21:11):
Yeah. On the nose I got some. It was like a soft,
sweet vanilla creme brulee. I had a little spice
note on there. Beautiful. On the palate, I got
black pepper, vanilla cherry, a little bit of
tobacco leaf. Now, my first sip on this,
it was a very short finish. And I couldn't figure out why. I was
like, why is. You know. And then, you know, I had it
(21:31):
again and I was like, oh, what happened here?
All of a sudden, all of a sudden the finishes really came
through. I was like, I never had that happen me, whether I got a short
or started off with like nothing of a finish. And then the next
sip, uh, you know, it really pops with that finish.
We're gonna come back after, after this. That was enough
(21:52):
time for you.
>> Brent (21:52):
We'll be back.
>> Harm (22:00):
Hey.
>> Brent (22:00):
And we're back. And we were just uh, going to harm to see what he
thought about our first offering from, uh, the folks
at Blackwood.
>> Harm (22:08):
I don't really have much to add, Bob. That means.
>> Brent (22:10):
Okay then, we'll just move on.
>> Harm (22:12):
I really had. When, when, when uh, Brent finished,
there was literally four seconds till commercial. I
didn't need that. There you go.
I know how you feel.
Uh, I got sweet, uh, fudge notes with
walnuts on the nose. Uh, I didn't get your cherry
that Brett was talking about. The toasted oak comes through.
Great spice. This is just
(22:35):
a really gorgeous whiskey, but
it's more about oak here than anything. I don't really
get a lot of that, that fruit that you guys were getting.
This is, this is the, uh, the spicy rye.
>> Justin (22:46):
Well, yeah, when you say spicy though, it's kind of like. It's a soft,
it's a spice.
>> Harm (22:51):
Well integrated.
>> Justin (22:52):
Yeah. Yeah.
>> Harm (22:52):
And now that I've come back to it, my nose is about,
um, about half an inch away from it. And right in the
center of that Glen Karen, I'm getting the goddamn
baked cherry. And I should be probably bleeped for that, right?
>> Justin (23:04):
Yeah, it's.
>> Harm (23:06):
I got the baked cherry that you're talking about. Yeah, it's
farther away from the glass.
>> Brent (23:10):
Yep.
>> Harm (23:11):
Okay.
>> Brent (23:11):
It's.
>> Justin (23:12):
It's a great expression. I mean, I.
They did a great job with this one.
>> Brent (23:17):
Well, we're going to give the Blackwood Toasted Bourbon,
batch four, a well deserved four sips.
>> Harm (23:23):
That's classified.
>> Brent (23:26):
So that's going to take us to our next expression,
which is the Blackwood single barrel, number two
Kentucky, uh, straight bourbon, 59% ABV,
118 proof,
which Yahoo
mash bill on. This is 75% corn, 21
rye, 4% malted barley. This is aged seven
(23:47):
years, 10 months.
It's got a nice dark bronze color.
Got a nice glow to it. A little bit of a gold in the
center on the
nose.
Raspberries and blackberries.
(24:07):
Let's see what we got on the palate.
M.
I love this one. Um,
maple buttered brown sugar,
a little bit of white pepper on the back palate on the finish.
(24:27):
Yeah, that maple leaps out from me. What'd you think, Brett?
>> Justin (24:30):
Yeah. Uh, on the nose. It was kind
of muddled on the nose, but I got that black tea
and then, then I just kind of got like
a fruit, you know, just like a, uh, muddled
fruit. You know, Nothing, nothing really stuck out to me as a.
I agree with you, brother. And then on the palate.
>> Brent (24:48):
Definitely there though.
>> Justin (24:49):
Yeah. You know. Right. And then on the palate, when you said
maple brown sugar. Oh, those things pop.
>> Brent (24:54):
Yeah.
>> Justin (24:54):
And. And then it was like French toast. Yeah.
>> Brent (24:57):
Yep.
>> Justin (24:57):
And then like, a fruit jelly. So this is kind of like your,
you know, like you're making, uh. You know,
making a toasted bread on Sunday with the.
The jelly and. And, you know, and stuff. And it's just
kind of. Kind of the. The way I thought about
it, you know, it was a little bit sticky.
Um, it was good. Not great.
(25:17):
I mean, I. I enjoyed it. I added some water.
Um, it's. It's nice. I mean, I.
I enjoy it. You know, it's just.
>> Brent (25:25):
With the water, the char just leaps out of the glass.
>> Harm (25:28):
Nobody got spices. I got clove,
anise, and cinnamon.
>> Brent (25:32):
Clove. Well, there was no clove until I put the water
in. I just put the water in, and the clove is, like, leaping out of the
glass.
>> Harm (25:38):
I don't get the fruit as much as Brent, but I see
you're saying.
>> Brent (25:42):
Clove and barrel char come out there.
>> Harm (25:44):
It's there, you know.
>> Justin (25:45):
Yeah. That.
>> Brent (25:46):
Wow.
>> Harm (25:47):
Just took time to come out.
>> Brent (25:48):
That's a big difference. With the water, I mean, I'm, uh.
>> Harm (25:50):
Getting star anise and clove.
>> Justin (25:52):
No, I can see when you add that water, that clove does really pop,
you know, but it's still sticky. It's still got
that stickiness to it, you know?
>> Harm (26:01):
It's pretty.
>> Justin (26:01):
Yeah.
>> Bob (26:02):
Justin, on the nose. I got, like, grade
B Vermont maple syrup. Um, and I
did get the black tea and clove notes.
>> Brent (26:10):
I was. Mama wouldn't buy it.
>> Harm (26:11):
You know what? Vermont maple syrup is inferior to everything
from Canada. So keep going on about your grade B
syrup on the palate.
>> Bob (26:19):
It followed through with that pancake syrup
flavor and brown, uh,
burnt sugar. And the finish
was burnt sugar as well.
Um, a little bit of sweetness, uh,
to it.
>> Harm (26:34):
It's more than a little bit of sweetness, my friend.
>> Bob (26:36):
Yeah, it's a lot that's good on the finish. I'm just talking about
the finish. The palate had
serious pancake syrup flavor, and, uh,
I enjoyed it. It makes me miss, uh, pancakes.
>> Brent (26:48):
Yeah, it's. It's. I mean, I get, like,
French toast.
>> Harm (26:51):
Like, he's looking at his pancakes. Miss him. Yeah.
>> Brent (26:54):
Sticky.
>> Harm (26:57):
Face for radio, people.
>> Bob (26:59):
Face for radio.
>> Brent (27:01):
Yeah.
>> Bob (27:02):
This one can't tell how much weight I gained on
the radio.
>> Brent (27:05):
And the thing is, is, I mean, we keep going back to it. It's
not.
>> Harm (27:08):
It was too easy.
>> Brent (27:09):
It's not cloyingly sweet.
>> Justin (27:11):
No.
>> Brent (27:11):
It's, um, strange of the imagination. But that Perception
of sweetness, that perception of.
>> Harm (27:16):
And I don't think it's as maple as he says. It's just.
It's just got a good note to it.
>> Bob (27:20):
Well, have you had grade B Vermont syrup?
>> Brent (27:23):
There is a bit of a honeycomb into it.
>> Bob (27:24):
I don't mess with sweeter.
>> Justin (27:26):
I mean, what gets me is like the stickiness to it
where it's not. Where it's not sticky, but you have
that, like, that, like a sticky mouth feel.
>> Brent (27:35):
Ah, it's got a. Yeah, it's got a really good mouth.
>> Justin (27:37):
Yeah, exactly.
>> Brent (27:39):
Yeah. It's not. I mean, it's. And I, you know,
I can show you some whiskeys that are like Michter's m.
Uh, sour mash that always comes off
when applesaturated and poured for somebody. And I said, uh, this is going to
taste sweet, but it's not any sweeter than any
of the others. It just comes across as sweet. And this is sort of
the same thing. This isn't. It isn't
(28:00):
sticky. Like, there's more residual sugar in it. It just
gives you that sweetness.
This is lovely. This is.
>> Justin (28:08):
Yeah, I think it's because.
>> Brent (28:09):
Really opened up in the.
>> Justin (28:10):
I think because of the. The, you know, the maple
syrup, the. The jam, the. And those
things, you just. It's. It's perceived as
sticky, you know?
>> Brent (28:21):
Yeah.
>> Justin (28:21):
You know, it kind of comes through.
>> Brent (28:22):
Like that and with the water and with the air. This one's significant.
>> Harm (28:25):
I think this got better with time. Oh, you
guys too low, right?
>> Brent (28:29):
Yeah. 100%. 100% better with
time and 100% better with a little bit of water because it really brought.
It really brought the flavors out. It just sort of popped.
So we're going to be giving the, uh, Blackwood
single barrel number, uh, two Kentucky
straight bourbon, uh, Forceps.
>> Harm (28:48):
That's classified.
>> Brent (28:51):
So far, so good. So
we will be back with our next whiskey.
Hey, and we're back and we are talking about some, uh,
fantastic whiskeys from, uh, Blackwood.
So we're gonna go on to Brent and gonna have him tell us about our next
one.
>> Justin (29:10):
Thanks, Bob. The next one is the Blackwood toasted rye.
This is batch number three. 59.5%
ABV. That's 119 proof. It's a
mash bill of 95% rye, 5% malted barley
color on this one again,
69.70. Copper's penny. Yeah, right
around there on the nose.
(29:30):
Oh, my God. Fabuloso. No,
I got us.
>> Harm (29:36):
For the people who don't live in south Florida.
>> Brent (29:38):
Yeah.
>> Harm (29:39):
Explain fabuloso.
>> Justin (29:40):
Uh, fabuloso is a cleaner that the Latin ladies use and they come in
and clean your home. But.
>> Bob (29:45):
Or Latin men.
>> Brent (29:46):
Yeah.
>> Justin (29:47):
Wait a minute.
>> Bob (29:48):
My house uses it.
>> Justin (29:50):
Yeah. So, uh, it's.
>> Brent (29:51):
It's fantastic. South of the border is what it is.
>> Bob (29:53):
Yeah.
>> Justin (29:54):
Yeah.
>> Bob (29:54):
I mean, right.
>> Justin (29:55):
Literally, what I got was a, uh, was like a
flowery lavender nose, a floral nose
to it.
>> Harm (30:01):
You know what? I agree with you when you first talked about it, but it's
changed with air. Changed.
It's more sweet. It's not that.
>> Brent (30:10):
Definitely gotten sweeter.
>> Harm (30:11):
It's not. It's not.
>> Justin (30:12):
It's not as more.
>> Harm (30:13):
It's not as lavender. That earthy, beautiful fall note,
it's gotten sweeter.
>> Justin (30:18):
But, you know, on the palate, it was a really soft
palate. I got, um, a little light vanilla.
And even though this is a rye,
I got, like, a little, like, a wheat field to it, you know, which
was surprising to me.
>> Harm (30:30):
Yeah, you're exactly right.
>> Justin (30:32):
You know, which. And I'm like, how is. I'm. How am I getting
wheat on a. How am I getting weed on a
rye? On a rye? Bourbon doesn't
quite make sense to me, but, um, that's what I got.
The harm. What do you say? How do you follow that up?
>> Harm (30:47):
You don't even know who's at the table anymore.
>> Justin (30:48):
I know that. Well, he's going blind. He was asleep.
>> Harm (30:51):
Yeah. Okay, so the notes we had
originally don't even apply anymore because when we
first had. It was sweet lavender. Um,
and on the nose and on the palate, mouth coating,
that's still the same. It's very mouth coating.
Uh, the floral notes is great. The black pepper,
um, cinnamon just blowing out of here.
(31:13):
I don't get any dill. This is like. You see that 95.
5, uh, recipe, you think about
MGP, because that's their standard recipe,
and that's a big dill bomb. I'm not getting any of that.
>> Brent (31:24):
No. I don't get any dough on it at all.
>> Justin (31:26):
Adding some water to it, so you get. You get a lot
of pepper that comes out on it.
>> Harm (31:31):
I put a couple drops of water in mine afterwards, and
it's just a really beautiful balance of sweet and
spice. I just. It's. It's,
uh, tons of baked cinnamon,
a little bit of. Just a hint of. Of cardamom. Uh,
and I don't know.
>> Brent (31:48):
The cardamom's definitely baking spices. Yeah.
>> Harm (31:51):
But it's just a hint. Yeah. And there's like, kind like a. Like,
candied Ginger on a finish Green or black cardamom.
Oh, it's definitely black.
>> Brent (31:59):
It's not definitely black. Yeah, I'm with you. This is,
this one's delicious. I, I honestly, I can't
really say any more about it. It's, uh,
it's gotten better with air. But this one I loved
when we first opened it. The flower bomb that it was in the
nose has gotten sweeter.
>> Harm (32:15):
It's, it's, it's not as floral now. It's more spicy.
>> Brent (32:17):
Yeah, the flower has come down, the sweetness in the nose has
come up, but the palette is still there. It's got a
great finish. The finish goes on for a long while
and, and I'm with you. I, that, that was my first thought, is
I'm not getting any dough off of this.
>> Harm (32:31):
You see that 95. 5 recipe still?
>> Brent (32:34):
Yeah. You're thinking MGP, you're thinking. And nothing wrong with it. It's
just every distillery has their.
>> Harm (32:38):
I'm going to do a crash commercial.
>> Brent (32:39):
But Beam has the peanuts, Dickel has the, uh,
Flintstones. Everybody has their, their flavor. But
this one's not coming through.
>> Harm (32:46):
I bought a private barrel of Hard Truth, which is a
94. 6. And
there's, uh, no dill there. It's, it's caramel. What about
you, Justin?
>> Bob (32:57):
So sweet. Malty on the nose.
Vanilla. The nose was hard to draw in the
beginning, but it came out
after time. There were floral notes to it
on the palette. I got a high rye hit
and then it was a medium finish
on the front, mid palate for this
(33:18):
one. This is pretty much a classic rye.
>> Brent (33:20):
Yeah. Um, you know, this is everything you want in a rye.
>> Bob (33:23):
Yeah. If you literally want to rye, you have this. You're like, yeah, I
had a rye.
>> Brent (33:27):
The spice is there on the back.
>> Harm (33:28):
I prefer spicier rye. This is different to me, this is.
>> Brent (33:31):
Well, the spices on the finish, it's.
>> Justin (33:32):
Not up front because it's toasted. So it's.
>> Harm (33:34):
Yeah.
>> Brent (33:34):
So, yeah, you're getting that toasted barrel floral sweet in the
front, but on the back end you're still getting all the rye spice.
So it's just different. Um, I love
this one. So we're going to be giving the Blackwood
toasted rye batch number three, a well deserved four
sips to go, Justin. So that
takes us to our last one. We're going to have Justin tell us about that.
>> Harm (33:54):
So many Justin's on this show.
>> Bob (33:55):
I know we need a scorecard.
So we're going to talk about
Blackwood Single barrel rye founders
pick 55%
alcohol by volume. 110
proof. Um, the
color, like an 80s copper
(34:16):
penny. Um, the nose.
I got the kerosene lamp, the
potpourri. It's kind of like the
39 year old girlfriend's house.
Um, when you're a young man, you go in there and
you're like, oh, it's gonna be a good day.
Pallets, Woody, big rye
(34:37):
head.
>> Harm (34:38):
I've been married too long, man. I forgot about that tramp.
>> Brent (34:41):
You're just a tramp. Yeah.
>> Bob (34:43):
The finish is really long and luxurious.
Like hopefully your evening would be in 1999
when you, uh, enjoyed that 39 year old girlfriend.
>> Harm (34:53):
Yeah, in 1999. How old?
>> Justin (34:56):
30, 11.
>> Brent (34:57):
Yeah.
Sometimes too many times.
>> Bob (35:03):
It brings back a memory. Yeah.
>> Harm (35:04):
You know, he's hitting the wrong bottle.
>> Brent (35:06):
What'd you think, Brett?
>> Justin (35:07):
Yeah. Well, on the nose, I did get that floral
potpourri kind of nose. And I'm like, how is this
happening again? On another bourbon? Like Bob's got to be
washing.
>> Harm (35:16):
That's a rye, not a bourbon. I picked a lot
of floral rice for the store. This is good.
>> Justin (35:20):
Yeah, you know, and stuff. So on, uh, the palette, I got
rye, pepper, a little bit of orange, some light tannins,
a uh, little bit of wooden, you know, wood notes from it and stuff is
very nice. I mean, I enjoyed it all around. I added
water. Everything kind of seemed to pop a little
bit more. Uh, very enjoyable.
>> Harm (35:40):
So last time we were in Kentucky, I think I met one of the
Justin's. Was that one or we met both
Justin's.
>> Brent (35:46):
You met one.
>> Harm (35:47):
So I met one of the Justin's. They have the same kind of
picks I get. I love this style. This is
a garden. This is a bouquet of flowers.
The orange peel is a little bit muted here.
Uh, this is gorgeous. This is, this is
my deal.
>> Brent (36:02):
And, and you know, fair disclosure,
all of us, you know, three of us here at the table are pretty
good friends with both of the Justins. And I've known them,
I've known Sloan for more years than I care to admit.
But that being said, I don't know any of them.
>> Harm (36:17):
I just met one once.
>> Brent (36:18):
These boys know what they're doing. And there's a reason that the House
of Bourbon is, is, you know, is what it is.
And it's because they know what the heck they're doing. And we've.
We did their first release when they, uh, they were kind enough to
send us samples, uh, of the very first release. And
they know what the heck they're doing. This one's delicious.
>> Harm (36:37):
It's a bouquet of flowers. The orange peel is
muted.
>> Brent (36:41):
The orange peel is definitely there though.
>> Harm (36:43):
It's muted, but the pepper comes
out.
>> Brent (36:47):
The orange peel is sort of like that shelf
underneath holding the flowers. It's there.
>> Harm (36:52):
There's a hint of the dill, but it's not
overpowering. This is not a, uh.
>> Brent (36:57):
I get the dill more on the palate than the nose. I don't get it on the palate. 100%.
>> Harm (37:00):
Right. Yeah.
>> Brent (37:00):
I don't get it on the nose at all, which is usually where I
get m. The dill, which is fine. I mean, I have no
problem with the dill.
>> Harm (37:08):
Um, you know, this is the style
I picked from my store too. This is great.
>> Brent (37:13):
Yeah.
>> Harm (37:14):
Yummy.
>> Brent (37:14):
This one is absolutely delicious.
>> Harm (37:17):
Brent, um, what do you think about this? The finish? Did you talk about the
finish?
>> Justin (37:20):
Well, the finish. I like the finish. It's a nice long
finish, this one. It's not as long as uh, what
we had earlier of that cathedral pick.
>> Harm (37:28):
Oh, yeah. That's something different. You're not going to
get that except at the distillery.
>> Justin (37:33):
Right.
>> Harm (37:33):
The reason. Those are limited editions.
>> Justin (37:35):
Exactly. But this is a nice finish. I love, I love the
length of this. This is good.
>> Brent (37:39):
Well, if you are in the Louisville area or
Lexington area, there's a house of urban in both cities. And
if you go in there, they will absolutely have
Blackwood there and honestly grab any one of them because.
>> Harm (37:51):
Are they selling Blackwood in Florida yet?
>> Justin (37:53):
No.
>> Brent (37:53):
Um, yes, but very limited quantities.
>> Harm (37:56):
So I haven't seen a distributor with this stuff. I'd
like to get some of this in my store.
>> Brent (38:01):
Well, we're going to give the ah, Blackwood single
barrel rye founders pick. Well deserved. Four
sips.
>> Harm (38:07):
That's classified.
>> Brent (38:10):
Well, that's all the time we have for today.
Um, I think we drank well.
>> Justin (38:16):
Very well.
>> Brent (38:16):
Yeah, I can't complain about today, so.
>> Harm (38:18):
Nope, I still a drop on me, so I drank.
>> Brent (38:21):
Well, that's good.
>> Justin (38:23):
Yeah.
>> Brent (38:23):
You have a drinking problem like an airplane. Yeah.
>> Harm (38:26):
Chevy Chase had the best drinking problem.
>> Brent (38:28):
I want to thank our co host for joining us. Thank you, Brent.
>> Justin (38:31):
Today was truly a pleasure. I can say that.
>> Brent (38:34):
Thank you, Justin.
>> Bob (38:35):
Thank you. And I hope whatever horse you pick for the derby, it
came in in the roses.
>> Brent (38:39):
And thank you, Harm.
>> Harm (38:42):
You know, normally I thank you. I mean it. But this was a bourbon show, man.
Bring me a scotch.
>> Justin (38:46):
No, no, no.
>> Harm (38:46):
Bring me a scotch show. I want to see bread
in distress.
>> Justin (38:50):
No.
>> Brent (38:50):
Next.
>> Justin (38:51):
Don't.
>> Brent (38:51):
Next. Well, for sip
suds and smokes, this made man. Bob, we thank you for joining. Some
member of Life is too short to drink bad
whiskey. Unfortunately, today hasn't been
a problem.
>> Justin (39:03):
There was no bad whiskey today. That Cathedral French show.
>> Harm (39:07):
We have had bad whiskey before in our lives.
>> Justin (39:09):
Yeah, we have. But yeah, this is not today.
>> Announcer (39:14):
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Give it a little tappy tap, tap
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(39:48):
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well. Come back, join us for another
(40:10):
episode and keep on sipping.
This has been a week one tan hand production of
Sips, Suds, uh and Smokes, a program devoted
(40:30):
to the appreciation of some of the finer slices of
life from the dude in the Basement Studios,
your host, the Good Old boys. We'll see you all
next time.
On the next episode of Sip, Suds and
Smokes.
>> Brent (00:04):
And this is a whiskey episode. So here are the whiskeys we're going to
be discussing today. From Bardstown
Bourbon Company, we have the collaborative series Silver Oak
Cast Finish Straight Bourbon Whiskey. We have
the Bardstown Bourbon Company Distillery
Reserve Cathedral French Oak Finish
Kentucky Straight Bourbon Whiskey. And
(00:24):
then from Blackwood, we have the Blackwood Toasted Bourbon
batch number four, the Blackwood Single Barrel
Number two Kentucky Straight Bourbon, the
Blackwood Toasted Rye batch number three,
and the Blackwood Single Barrel Rye Founders
pick. Not too bad of a day in
the basement.
(00:50):
Okay. Yeah, it was Kentucky Derby this weekend. So sorry.
>> Announcer (00:53):
We'll be right back after this.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:50):
And now it's sipping.
>> Brent (01:59):
Hey. Yes, it's sipping time again. Welcome to this Simps episode
where everything good in life is worth discussing.
As always, we are the best thing on at 2:00am um, that's
a fact.
>> Justin (02:08):
And I wish people would. Would quits. Would quit just
like looking for something else to, you know, watch or listen
to at this point.
>> Brent (02:14):
There's nothing else on the 2am we're the best thing.
>> Harm (02:16):
No, I'm sorry. Because last night I
woke up around 2am because of acid
reflux. Because, you know, my. My
lifestyle. You're old with the crazy. The.
All the drinking, the drugs on the women. It's crazy.
Actually, I think those people stay up till 5 or 6am actually.
>> Brent (02:34):
M. So what was better than that?
>> Justin (02:35):
What was better than this?
>> Harm (02:36):
I was watching, uh, rerun of Parks and Recreation.
>> Brent (02:39):
No, no, no, I did it already.
>> Harm (02:42):
No, but I'd never watched the show when it was on.
>> Brent (02:44):
Seen it already. Come on.
>> Bob (02:46):
So, M. It wasn't a rerun for you?
>> Harm (02:48):
It was not a rerun for me. It was me.
>> Brent (02:52):
I loved rerun.
>> Bob (02:52):
Uh, oh, Rerun.
>> Brent (02:54):
That man can dance for a big man.
>> Harm (02:55):
So this is the thing. Are we the best thing on a 2am if I've already
heard all the episodes? Because, you know, then I've already heard those.
>> Brent (03:01):
Well, you've only heard it because you're here.
>> Harm (03:03):
That's true.
>> Brent (03:03):
That doesn't count.
>> Harm (03:04):
Sometimes I sometimes listen to the guys from Tennessee
in their beer episodes.
>> Brent (03:08):
Well, this is Made Man Bob. And joining today are Made
Man Brent. Always a pleasure to be here,
good old boy Justin.
>> Bob (03:15):
Good morning.
>> Brent (03:17):
And good old boy Harm.
>> Harm (03:18):
Thanks for having me today.
>> Brent (03:21):
That's it. That's all you guys got?
>> Justin (03:22):
All right, we're keeping it simple.
>> Brent (03:24):
Well, our sip segments are all about wine, distilled spirits,
tea, coffee, and pretty much anything else you can drink. And
this is a whiskey episode. So here the whiskeys we're going to be
discussing today. From Bardstown Bourbon
Company we have the collaborative series, Silver Oak Cast
Finish Straight Bourbon Whiskey. We have the
Barbet Bar, Bardstown Bourbon Company Distillery Reserve,
(03:44):
Cathedral French Oak Finish Kentucky Straight
Bourbon Whiskey. And then from
Blackwood, we have the Blackwood Toasted Bourbon batch number
four. The Blackwood Single Barrel number two,
Kentucky Straight Bourbon, the Blackwood
Toasted Rye batch number three, and the
Blackwood Single Barrel Rye Founders pick.
(04:05):
So not too bad of a day in
basement. So we're going to be tasting these
whiskeys and rating them with our sips, ratings and our
signature sounds. And here's
Justin to give us our sounds.
(04:28):
Okay. Yeah, it was Kentucky Derby this weekend, so sorry.
Yeah.
>> Bob (04:32):
Coming out of Gate 1 Sips rating.
Give me a glass of water to wash out my mouth.
Not a perennial favorite.
Two sips coming out of gate two.
Nice. But what else do you have?
>> Harm (04:52):
Well, uh. Isn't that nice?
>> Bob (04:54):
Three sips coming around the bend. Hmm, Interesting.
But what was this again?
>> Harm (05:00):
Interesting.
>> Bob (05:02):
Four sips. Ah, abusing the
show notes. But let's keep this secret to ourselves. Pour
me another.
>> Harm (05:10):
That's classified.
>> Bob (05:13):
At the last stretch, we have number five.
Oh, my. I was unaware anything could be this
good. The longest name in sports.
>> Brent (05:21):
Oh, my goodness.
>> Justin (05:23):
Yes, yes, yes.
>> Brent (05:26):
Okay.
>> Justin (05:27):
That was quite a finish.
>> Brent (05:28):
Yeah, it was. Yeah, it was a photo finish. Yeah.
>> Justin (05:33):
That'S what she said.
>> Harm (05:34):
Can we fix that in post?
>> Brent (05:37):
What, like delete the whole thing? Yeah, the whole thing in
post.
>> Harm (05:40):
Yeah. They need to put. They need to put the reverb in for the
track.
>> Brent (05:43):
You would be amazed at what we can delete and post.
>> Harm (05:46):
So don't we pay editors? Somebody's paying
editors, right?
>> Brent (05:50):
Yeah, theoretically. So we're going to have Harm tell us
about our first whiskey of the day.
>> Harm (05:55):
Oh, thanks, Bob. Uh, our first
whiskey is the Bardstown Bourbon Company collaborative series
Silver Oak Cask Finish straight bourbon
54 ABV or 108
proof American proof. That is because, you know, British proof is
different. The second of the three releases
from the 2024 collaborative series. The
first was the Amrit um, and the second was the BlackBerry Farm.
(06:18):
The Barstown Company Silver Oak finishes. An expert
blend of six 9 to 15 year
old bourbons finished in Silver Oak cabernet
barrels for 17 months. Silver Oak
honors a more than 50 year tradition of aging
Cabernet Sauvignon exclusively in American oak barrels.
So the color is a beautiful, uh, dark,
(06:39):
burnished bronze. Uh,
and I really enjoyed this
whiskey with water,
without water. It was very muted. To me,
all I got was roasted nuts and a hint of cinnamon.
But adding cold water to it, I
get red fruit. Um,
the nuts are still there. I mean,
(07:01):
it's an unneutered bottle.
Lots of walnut. Beautiful.
Uh, cinnamon and cocoa coming out on the nose. Uh,
and the fruit is just. Just starting to
leak out on the nose.
M. On the palate,
I'm getting fig. I'm getting some sweetness.
(07:22):
Uh, there's a good tannin from the oak barrel, but
BlackBerry really struck me. It's like when
you. You bite on a really ripe BlackBerry. You get
the seed, and that tannin hits and you get that. That
grip. This is, uh, pretty nice. The
finish is not as long as I'd liked it to be,
but, uh, I enjoyed it. What'd you think, Brett?
>> Justin (07:41):
Yeah, I wasn't a fan. With or without
the water, really. Uh, on the nose, you know, I got
that. That strawberries and nuts.
>> Harm (07:49):
I just didn't get the strawberry.
>> Justin (07:51):
Strawberries and nuts is what I got. And then on the
palate, you said a light tannic, and I kind of thought
it was like a heavy tannic.
Yeah, well, I. I did add water, and it
just didn't. It just didn't do it for me. But I got all
those notes and stuff. But the palette just wasn't
my kind of palate. You know, if somebody likes that,
um, you know, and I guess maybe geeky.
>> Harm (08:13):
Whiskey, it's not that approachable. Sweet fruit bomb, you
know?
>> Justin (08:16):
Right. I mean, I. And I don't. I've never really had that
silver oak, uh, you know, whiskey before.
I mean, wine, uh, before. So I'm not. So I'm not
really familiar with it, but it make. Having
this doesn't make me want to go out and get that either.
>> Brent (08:30):
All right, all right.
>> Harm (08:31):
Just say the right thing. Say the thing I want you to say.
I didn't want to say this, but, I mean, I sell silver oak, but
I think they've been resting on their laurels for about 10, 15 years. So
the wine is not what it used to be.
>> Justin (08:43):
Justin.
>> Bob (08:43):
On the nose, I got caramel raisins,
cinnamon, vanilla. On the
palate, this was weird.
So I got, like. It was sweet Grape Crush, but
flat.
>> Harm (08:55):
What? No figs?
>> Bob (08:58):
Remember the Grape Crush soda?
>> Harm (08:59):
Yeah, I know, but flat. You know, I'm coming
back to it. There's.
>> Brent (09:03):
It's.
>> Harm (09:04):
And I'm smelling more. The cinnamon. When you said raisin, I said,
yeah, he's probably right, but. Grape crush.
>> Bob (09:09):
Grape crush flat. And then when I put
in water, um, the silver oak
came out, and it tasted like a wine finished
spirit. Then I. I wait 40 minutes.
I come back to right before we're talking right now, and it
tastes like it did in the beginning. I've never had a
spirit reverse after water to what it was
(09:30):
before the war. So it was like a boomerang.
Pretty cool. What you just said
is one of the most insanely idiotic things I have
ever heard it.
>> Harm (09:39):
No, no, that. He does not deserve that sound effect. No,
no. He's got points today. He's. Come
on. It's weird, but it's not.
>> Bob (09:47):
No, I'll play no contest.
>> Brent (09:49):
Yeah.
>> Harm (09:49):
Uh, well, you know, that's just, like,
your opinion, man. Bob, how about instead of hitting
buttons on the. On the board, tell us what you think.
>> Brent (09:58):
I like hitting buttons on the board.
This is how I have fun.
>> Harm (10:03):
Your wife told me she like. You like pushing buttons, too. I know.
>> Brent (10:05):
Yes. This is the only entertainment I have.
It was very muted when we first opened it up.
All I got on the nose was
roasted nut. We're all old enough to remember when you would go into
Sears and they had the nut counter in the back, and you would walk in and
I'm not old enough.
>> Justin (10:23):
Yes.
>> Harm (10:24):
Yeah.
>> Justin (10:24):
Yes.
>> Brent (10:25):
And the whole store smelled like roasted nuts.
It had that and not a lot else until
I put water in. Uh, once I put water in, it
completely opened up. Yeah, it's. It's a
completely different whiskey. And the wine notes are there.
I get. I get that dark red fruit on the nose,
(10:45):
but I get more of it on the palate. For me, the
cabernet influence.
>> Harm (10:49):
Yeah.
>> Brent (10:51):
Um, the red fruit,
stewed dark red fruit really came through,
um, without water.
Yeah, it was, uh, it was okay, but
with water, it. It jumped up a whole.
>> Harm (11:06):
I'm enjoying that BlackBerry on the palate. I really like
it, but I like wine finished bourbons. I
know, uh, Justin does not. We were talking about
that earlier off the air, but I've had some amazing wine
finished bourbons. Like, um, my favorite was that Pritchard
Hill from Jefferson's. And recently we had a
Chattanooga, uh, bourbon finished in pinot noir cast from
Russian River Valley. Oh, my God, that was
(11:28):
amazing. I finished 10. I sold 10, 15 cases of
that stuff, and I probably drank a case of it myself.
>> Brent (11:34):
The one that we did not too long ago was Pinot de
Charente. Which one was that?
>> Harm (11:38):
Yeah, it was a Pinot de Charente. I don't remember the brand.
>> Brent (11:39):
I can't remember which one. That one was delicious. Yeah, I think
it was. I think it was a Balvenie. Yeah, it was a balvenie. It was a
balvenie.
>> Harm (11:45):
Right, right.
>> Brent (11:46):
And that was. And again, that's a very obscure wine,
not very common.
>> Harm (11:50):
Pinot Charant is basically, uh, bourbon that's not,
I mean, cognac that's not been distilled.
>> Brent (11:55):
Yeah. We'll be back.
Hey, and we're back and we were just wrapping up our discussion
on this, uh, Silver Oak series from, um, uh,
Bardstown Bourbon Company. Again, it's.
I like the occasional
wine finished bourbon. Um, I enjoy
wine finish on scotch more than I do on
(12:16):
bourbon generally. But I've had some
excellence. I've had some that just, you could tell. They just,
you know, whoever their cast broker was goes, hey, I've got these
today. And they went, okay, fine, we'll take them.
>> Harm (12:26):
I've had amazing wine finishes on scotches.
I think Berber doesn't have the expertise yet. They're just getting.
They're just getting used to it.
>> Brent (12:33):
It's a newer thing and they're figuring it out. So. But I
enjoyed this one. So we're going to give the, uh,
Bardstown Bourbon Company collaborative series Silver Oak cast
finish straight Bourbon, uh, three sips.
>> Harm (12:45):
Interesting.
>> Brent (12:47):
So that's going to take us to our next. We're going to have Brent tell us about that one.
>> Justin (12:50):
Thanks, Bob. So this next one is the Bardstown Bourbon
Company Distillery Reserve Cathedral French
Oak finished Kentucky straight bourbon.
It's, uh, 55.05% ABV or
110.1 proof. The new
distillery Reserve series is available only at the
distillery and at their downtown Louisville
visitor center. The Conceit,
(13:13):
uh, the Cathedral French Oak is a blend of 100
Kentucky bourbons aged between 9 to 18
years, which was finished for, for 14 months
in barrels made of 300 year old
French oak from the legendary
Berse Forest of the Lord
Valley. Yeah, that one too. This
(13:34):
plot of giant trees planted during the reign of Louis
the, uh, 14th, that's
around 1715, was harvested to restore
the iconic Notre Dame Cathedral in
Paris following the fire of 2019.
Their intricate grain and unparalleled density,
strong enough to restore the cathedral's famed spire,
(13:55):
infused the whiskey with a character as profound as the
history they represent. East of
Reserve, bottling is packaged at
375ml.
>> Harm (14:05):
It comes in a Box that looks like a cathedral. Stained glass window.
>> Brent (14:08):
It's gorgeous.
>> Justin (14:08):
It's beautiful box. Yeah. But one thing I would just say
right off the bat is that the label on this is a little
bit like a little deceiving to me because the label
says, a blend of Kentucky straight bourbon
Whiskeys finished for 14 months
in 300 year old French oak
barrels. So it doesn't say, you know, trees
(14:29):
made from. It just says 300 years old.
>> Harm (14:31):
The barrels are 300 years old.
>> Justin (14:32):
Yeah. You know, because kind of deceiving a little bit for, you know, to
me, you know.
>> Brent (14:35):
But read the script and then you'll know. Well, I don't
want to tell you.
>> Justin (14:39):
That's what I did. I mean, uh, you read the label. I read the
label and so I got. That's why it was a little, a little
deceiving to me. On, on from the script and
the.
>> Bob (14:48):
Label, there were three year old trees that were
300 year old trees.
>> Brent (14:53):
300 year old French oak barrels. It's 300 year old.
>> Justin (14:57):
Now.
>> Harm (14:57):
We're actually, we're actually discussing the defects of the English
language. So let's, let's move on.
>> Justin (15:01):
That's okay. That's okay. The, uh, the color on
this is, um,
it's, you know, nice burnished
copper color. It's, uh, what year, Penny?
Yeah, well, I'm gonna say in the 70s.
>> Harm (15:15):
No, you know, I'm going with 1969.
>> Justin (15:17):
60S. 69. Got a lovely dark
color. It is a darker, a little darker.
>> Bob (15:22):
Color than summer in 69.
>> Justin (15:23):
Oh, very much so. Um, yeah, on the,
on the nose.
>> Harm (15:27):
Thanks, Brian Adams.
>> Justin (15:28):
It's just a beautiful soft nose. A little
bit of vanilla. It's just
got some cherries on there.
>> Harm (15:35):
Come back to it.
>> Justin (15:36):
This is good. I. Yeah, I know, a little bit. Yeah. The little
creaminess to it. A little, little floral
note there. Um, on the palate though,
this is, this just sings and I mean, I
understand why, why it's called the Cathedral French
Oak. Because it's singing to me.
>> Harm (15:52):
Choir in the glass, baby.
>> Justin (15:54):
Oh, my gosh. It is. That's a beautiful. It's got
the cherries, the, the vanilla cream,
the, you know, that's those,
um, that floral notes, um, the
creme brulee. It's just, it
doesn't. And the finish doesn't stop when you, after
you have it. It's like, well, you know, let me go another
half hour and see if I need another one.
>> Harm (16:15):
You know, it's infinite finish.
>> Justin (16:17):
It's an, it's just great. I mean, this really, really does
sing to you. And I have to say, if you're up in that, uh,
in the Bardstown or Louisville area and can get one of these
things, oh, definitely do it. I mean,
you have to make that trip and do it. This really does
this. This is well worth the price of
admission for sure. Justin.
>> Brent (16:37):
Hello.
Okay, that was weird.
>> Harm (16:42):
Stephen Merchant.
>> Brent (16:43):
I don't know where you pull that from.
>> Bob (16:46):
Yeah, hard one to follow on, uh, the nose. I got
prunes, French oak raisins,
and pledge on the palate. Pledge,
Pledge.
>> Justin (16:56):
Really?
>> Bob (16:56):
Pledge. On the, uh, palette,
I got like, baked, uh, cherries,
toasted oak, floral notes
with water. Um,
I got a lot more oak. And the finish was
really long. So sweet and woody. It's pretty
good.
>> Justin (17:15):
Yeah. This was so nice.
>> Bob (17:16):
The French oak really made this one special.
>> Justin (17:19):
Yeah, this was so nice that I was. I didn't want
to add water because I really enjoyed it that much.
And so.
>> Harm (17:26):
I see where you're coming from, Brent, but to me, water made it a little bit
sweeter and the finish was just as long. It's fantastic.
>> Justin (17:32):
Yeah.
>> Brent (17:32):
Yeah. I think I might add water I've had from
Bardstown Bourbon Company, period. I mean, this one is
ungodly good.
>> Harm (17:40):
My customers have been asking for this for months, but I
can't get it. Distillery. Distillery only. Right,
Bob, what do you think?
>> Brent (17:48):
I think it's delicious. It's got
on the palate just, just.
>> Justin (17:54):
Mhm.
>> Brent (17:56):
Maple, cedar.
There's a floral note that I get on the
back palate. The oak comes through, but it's
not overpowering. It's more, uh, it's more
oak but than tannin. So you're getting the woodiness,
but it's not. So.
>> Harm (18:12):
Yeah, it's not super dry.
>> Brent (18:13):
Yeah, it's not super dry. You're not getting that bitterness.
>> Harm (18:16):
I got more of that dryness on that first cast.
>> Brent (18:18):
Yeah, I mean, it's. This is so well done
and, and you know, it's. It's just sad
because, like, you know, how often can you get
this wood? It's like, man, I hope they
bought.
>> Bob (18:30):
Only when they burned down a church.
>> Brent (18:31):
Hope they got as much of this as they can. And they keep doing this one
because, wow, this one is. This one is really,
really good.
>> Bob (18:38):
Uh, well, I'm sure it's going to find its way to Scotland and be,
uh, second, third fill used.
>> Justin (18:43):
I mean, I see why they call it the cathedral series with,
uh, you know, with the Notre Dame and you know, and
the burning of that.
>> Harm (18:50):
They're using. They're using oak harvested from A forest
that hasn't been touched.
>> Bob (18:54):
Can you imagine what those barrels cost?
>> Brent (18:56):
Oh, yeah. Well, we're going to be giving the Bart Sun
Bourbon Company Distillery Reserve Cathedral French oak
finish Kentucky straight Bourbon Whiskey a well deserved
forceps.
>> Harm (19:06):
I think you're wrong. It deserves higher. I hate
you all.
>> Brent (19:10):
So do I. But, um, you know, unfortunately, it's a
committee.
>> Harm (19:13):
Yeah.
>> Brent (19:14):
All right, Justin, tell us about our next whiskey.
>> Bob (19:17):
So we're going to talk about Blackwood toasted
bourbon, batch 4.
59.3% alcohol by volume
or 118.6 proof. And I did
not do that math. Mash bill.
75% corn, 21%
rye, 4% malted barley.
The Blackwood Distilling Company was founded by
(19:38):
Guinness and Lisa McFadden. Named after
a stable the home of to the
2019 Kentucky Derby winner Country
House. Looking to create a
signature style all their own, they
recruited Justin Sloan and Justin Thompson, no
relation, our boys of the world
famous Justin's House of Bourbon to
(20:00):
assist in the sourcing and blending.
After blending, the bourbon is finished using
Blackwood's signature toasting process.
So, on the nose on this one,
I got, um, sweet
brown sugar. I got
very light oak.
(20:22):
On the, uh, palate. It was heavily barley
influenced to me, and the finish was big,
woody, and it was mostly on the back palette.
And Bob, what did you think?
>> Brent (20:35):
I think it's got a beautiful nose.
It really just shines. That,
uh,
that toasted oak really comes through on the nose for me.
On the palate, dark brown sugar,
um, brown butter,
(20:59):
dark, um, slightly burned
toffee, a little bit of caramel, a little bit of
vanilla. I think it's lovely. I
really, really like this one. What'd you think, Brent?
>> Justin (21:11):
Yeah. On the nose I got some. It was like a soft,
sweet vanilla creme brulee. I had a little spice
note on there. Beautiful. On the palate, I got
black pepper, vanilla cherry, a little bit of
tobacco leaf. Now, my first sip on this,
it was a very short finish. And I couldn't figure out why. I was
like, why is. You know. And then, you know, I had it
(21:31):
again and I was like, oh, what happened here?
All of a sudden, all of a sudden the finishes really came
through. I was like, I never had that happen me, whether I got a short
or started off with like nothing of a finish. And then the next
sip, uh, you know, it really pops with that finish.
We're gonna come back after, after this. That was enough
(21:52):
time for you.
>> Brent (21:52):
We'll be back.
>> Harm (22:00):
Hey.
>> Brent (22:00):
And we're back. And we were just uh, going to harm to see what he
thought about our first offering from, uh, the folks
at Blackwood.
>> Harm (22:08):
I don't really have much to add, Bob. That means.
>> Brent (22:10):
Okay then, we'll just move on.
>> Harm (22:12):
I really had. When, when, when uh, Brent finished,
there was literally four seconds till commercial. I
didn't need that. There you go.
I know how you feel.
Uh, I got sweet, uh, fudge notes with
walnuts on the nose. Uh, I didn't get your cherry
that Brett was talking about. The toasted oak comes through.
Great spice. This is just
(22:35):
a really gorgeous whiskey, but
it's more about oak here than anything. I don't really
get a lot of that, that fruit that you guys were getting.
This is, this is the, uh, the spicy rye.
>> Justin (22:46):
Well, yeah, when you say spicy though, it's kind of like. It's a soft,
it's a spice.
>> Harm (22:51):
Well integrated.
>> Justin (22:52):
Yeah. Yeah.
>> Harm (22:52):
And now that I've come back to it, my nose is about,
um, about half an inch away from it. And right in the
center of that Glen Karen, I'm getting the goddamn
baked cherry. And I should be probably bleeped for that, right?
>> Justin (23:04):
Yeah, it's.
>> Harm (23:06):
I got the baked cherry that you're talking about. Yeah, it's
farther away from the glass.
>> Brent (23:10):
Yep.
>> Harm (23:11):
Okay.
>> Brent (23:11):
It's.
>> Justin (23:12):
It's a great expression. I mean, I.
They did a great job with this one.
>> Brent (23:17):
Well, we're going to give the Blackwood Toasted Bourbon,
batch four, a well deserved four sips.
>> Harm (23:23):
That's classified.
>> Brent (23:26):
So that's going to take us to our next expression,
which is the Blackwood single barrel, number two
Kentucky, uh, straight bourbon, 59% ABV,
118 proof,
which Yahoo
mash bill on. This is 75% corn, 21
rye, 4% malted barley. This is aged seven
(23:47):
years, 10 months.
It's got a nice dark bronze color.
Got a nice glow to it. A little bit of a gold in the
center on the
nose.
Raspberries and blackberries.
(24:07):
Let's see what we got on the palate.
M.
I love this one. Um,
maple buttered brown sugar,
a little bit of white pepper on the back palate on the finish.
(24:27):
Yeah, that maple leaps out from me. What'd you think, Brett?
>> Justin (24:30):
Yeah. Uh, on the nose. It was kind
of muddled on the nose, but I got that black tea
and then, then I just kind of got like
a fruit, you know, just like a, uh, muddled
fruit. You know, Nothing, nothing really stuck out to me as a.
I agree with you, brother. And then on the palate.
>> Brent (24:48):
Definitely there though.
>> Justin (24:49):
Yeah. You know. Right. And then on the palate, when you said
maple brown sugar. Oh, those things pop.
>> Brent (24:54):
Yeah.
>> Justin (24:54):
And. And then it was like French toast. Yeah.
>> Brent (24:57):
Yep.
>> Justin (24:57):
And then like, a fruit jelly. So this is kind of like your,
you know, like you're making, uh. You know,
making a toasted bread on Sunday with the.
The jelly and. And, you know, and stuff. And it's just
kind of. Kind of the. The way I thought about
it, you know, it was a little bit sticky.
Um, it was good. Not great.
(25:17):
I mean, I. I enjoyed it. I added some water.
Um, it's. It's nice. I mean, I.
I enjoy it. You know, it's just.
>> Brent (25:25):
With the water, the char just leaps out of the glass.
>> Harm (25:28):
Nobody got spices. I got clove,
anise, and cinnamon.
>> Brent (25:32):
Clove. Well, there was no clove until I put the water
in. I just put the water in, and the clove is, like, leaping out of the
glass.
>> Harm (25:38):
I don't get the fruit as much as Brent, but I see
you're saying.
>> Brent (25:42):
Clove and barrel char come out there.
>> Harm (25:44):
It's there, you know.
>> Justin (25:45):
Yeah. That.
>> Brent (25:46):
Wow.
>> Harm (25:47):
Just took time to come out.
>> Brent (25:48):
That's a big difference. With the water, I mean, I'm, uh.
>> Harm (25:50):
Getting star anise and clove.
>> Justin (25:52):
No, I can see when you add that water, that clove does really pop,
you know, but it's still sticky. It's still got
that stickiness to it, you know?
>> Harm (26:01):
It's pretty.
>> Justin (26:01):
Yeah.
>> Bob (26:02):
Justin, on the nose. I got, like, grade
B Vermont maple syrup. Um, and I
did get the black tea and clove notes.
>> Brent (26:10):
I was. Mama wouldn't buy it.
>> Harm (26:11):
You know what? Vermont maple syrup is inferior to everything
from Canada. So keep going on about your grade B
syrup on the palate.
>> Bob (26:19):
It followed through with that pancake syrup
flavor and brown, uh,
burnt sugar. And the finish
was burnt sugar as well.
Um, a little bit of sweetness, uh,
to it.
>> Harm (26:34):
It's more than a little bit of sweetness, my friend.
>> Bob (26:36):
Yeah, it's a lot that's good on the finish. I'm just talking about
the finish. The palate had
serious pancake syrup flavor, and, uh,
I enjoyed it. It makes me miss, uh, pancakes.
>> Brent (26:48):
Yeah, it's. It's. I mean, I get, like,
French toast.
>> Harm (26:51):
Like, he's looking at his pancakes. Miss him. Yeah.
>> Brent (26:54):
Sticky.
>> Harm (26:57):
Face for radio, people.
>> Bob (26:59):
Face for radio.
>> Brent (27:01):
Yeah.
>> Bob (27:02):
This one can't tell how much weight I gained on
the radio.
>> Brent (27:05):
And the thing is, is, I mean, we keep going back to it. It's
not.
>> Harm (27:08):
It was too easy.
>> Brent (27:09):
It's not cloyingly sweet.
>> Justin (27:11):
No.
>> Brent (27:11):
It's, um, strange of the imagination. But that Perception
of sweetness, that perception of.
>> Harm (27:16):
And I don't think it's as maple as he says. It's just.
It's just got a good note to it.
>> Bob (27:20):
Well, have you had grade B Vermont syrup?
>> Brent (27:23):
There is a bit of a honeycomb into it.
>> Bob (27:24):
I don't mess with sweeter.
>> Justin (27:26):
I mean, what gets me is like the stickiness to it
where it's not. Where it's not sticky, but you have
that, like, that, like a sticky mouth feel.
>> Brent (27:35):
Ah, it's got a. Yeah, it's got a really good mouth.
>> Justin (27:37):
Yeah, exactly.
>> Brent (27:39):
Yeah. It's not. I mean, it's. And I, you know,
I can show you some whiskeys that are like Michter's m.
Uh, sour mash that always comes off
when applesaturated and poured for somebody. And I said, uh, this is going to
taste sweet, but it's not any sweeter than any
of the others. It just comes across as sweet. And this is sort of
the same thing. This isn't. It isn't
(28:00):
sticky. Like, there's more residual sugar in it. It just
gives you that sweetness.
This is lovely. This is.
>> Justin (28:08):
Yeah, I think it's because.
>> Brent (28:09):
Really opened up in the.
>> Justin (28:10):
I think because of the. The, you know, the maple
syrup, the. The jam, the. And those
things, you just. It's. It's perceived as
sticky, you know?
>> Brent (28:21):
Yeah.
>> Justin (28:21):
You know, it kind of comes through.
>> Brent (28:22):
Like that and with the water and with the air. This one's significant.
>> Harm (28:25):
I think this got better with time. Oh, you
guys too low, right?
>> Brent (28:29):
Yeah. 100%. 100% better with
time and 100% better with a little bit of water because it really brought.
It really brought the flavors out. It just sort of popped.
So we're going to be giving the, uh, Blackwood
single barrel number, uh, two Kentucky
straight bourbon, uh, Forceps.
>> Harm (28:48):
That's classified.
>> Brent (28:51):
So far, so good. So
we will be back with our next whiskey.
Hey, and we're back and we are talking about some, uh,
fantastic whiskeys from, uh, Blackwood.
So we're gonna go on to Brent and gonna have him tell us about our next
one.
>> Justin (29:10):
Thanks, Bob. The next one is the Blackwood toasted rye.
This is batch number three. 59.5%
ABV. That's 119 proof. It's a
mash bill of 95% rye, 5% malted barley
color on this one again,
69.70. Copper's penny. Yeah, right
around there on the nose.
(29:30):
Oh, my God. Fabuloso. No,
I got us.
>> Harm (29:36):
For the people who don't live in south Florida.
>> Brent (29:38):
Yeah.
>> Harm (29:39):
Explain fabuloso.
>> Justin (29:40):
Uh, fabuloso is a cleaner that the Latin ladies use and they come in
and clean your home. But.
>> Bob (29:45):
Or Latin men.
>> Brent (29:46):
Yeah.
>> Justin (29:47):
Wait a minute.
>> Bob (29:48):
My house uses it.
>> Justin (29:50):
Yeah. So, uh, it's.
>> Brent (29:51):
It's fantastic. South of the border is what it is.
>> Bob (29:53):
Yeah.
>> Justin (29:54):
Yeah.
>> Bob (29:54):
I mean, right.
>> Justin (29:55):
Literally, what I got was a, uh, was like a
flowery lavender nose, a floral nose
to it.
>> Harm (30:01):
You know what? I agree with you when you first talked about it, but it's
changed with air. Changed.
It's more sweet. It's not that.
>> Brent (30:10):
Definitely gotten sweeter.
>> Harm (30:11):
It's not. It's not.
>> Justin (30:12):
It's not as more.
>> Harm (30:13):
It's not as lavender. That earthy, beautiful fall note,
it's gotten sweeter.
>> Justin (30:18):
But, you know, on the palate, it was a really soft
palate. I got, um, a little light vanilla.
And even though this is a rye,
I got, like, a little, like, a wheat field to it, you know, which
was surprising to me.
>> Harm (30:30):
Yeah, you're exactly right.
>> Justin (30:32):
You know, which. And I'm like, how is. I'm. How am I getting
wheat on a. How am I getting weed on a
rye? On a rye? Bourbon doesn't
quite make sense to me, but, um, that's what I got.
The harm. What do you say? How do you follow that up?
>> Harm (30:47):
You don't even know who's at the table anymore.
>> Justin (30:48):
I know that. Well, he's going blind. He was asleep.
>> Harm (30:51):
Yeah. Okay, so the notes we had
originally don't even apply anymore because when we
first had. It was sweet lavender. Um,
and on the nose and on the palate, mouth coating,
that's still the same. It's very mouth coating.
Uh, the floral notes is great. The black pepper,
um, cinnamon just blowing out of here.
(31:13):
I don't get any dill. This is like. You see that 95.
5, uh, recipe, you think about
MGP, because that's their standard recipe,
and that's a big dill bomb. I'm not getting any of that.
>> Brent (31:24):
No. I don't get any dough on it at all.
>> Justin (31:26):
Adding some water to it, so you get. You get a lot
of pepper that comes out on it.
>> Harm (31:31):
I put a couple drops of water in mine afterwards, and
it's just a really beautiful balance of sweet and
spice. I just. It's. It's,
uh, tons of baked cinnamon,
a little bit of. Just a hint of. Of cardamom. Uh,
and I don't know.
>> Brent (31:48):
The cardamom's definitely baking spices. Yeah.
>> Harm (31:51):
But it's just a hint. Yeah. And there's like, kind like a. Like,
candied Ginger on a finish Green or black cardamom.
Oh, it's definitely black.
>> Brent (31:59):
It's not definitely black. Yeah, I'm with you. This is,
this one's delicious. I, I honestly, I can't
really say any more about it. It's, uh,
it's gotten better with air. But this one I loved
when we first opened it. The flower bomb that it was in the
nose has gotten sweeter.
>> Harm (32:15):
It's, it's, it's not as floral now. It's more spicy.
>> Brent (32:17):
Yeah, the flower has come down, the sweetness in the nose has
come up, but the palette is still there. It's got a
great finish. The finish goes on for a long while
and, and I'm with you. I, that, that was my first thought, is
I'm not getting any dough off of this.
>> Harm (32:31):
You see that 95. 5 recipe still?
>> Brent (32:34):
Yeah. You're thinking MGP, you're thinking. And nothing wrong with it. It's
just every distillery has their.
>> Harm (32:38):
I'm going to do a crash commercial.
>> Brent (32:39):
But Beam has the peanuts, Dickel has the, uh,
Flintstones. Everybody has their, their flavor. But
this one's not coming through.
>> Harm (32:46):
I bought a private barrel of Hard Truth, which is a
94. 6. And
there's, uh, no dill there. It's, it's caramel. What about
you, Justin?
>> Bob (32:57):
So sweet. Malty on the nose.
Vanilla. The nose was hard to draw in the
beginning, but it came out
after time. There were floral notes to it
on the palette. I got a high rye hit
and then it was a medium finish
on the front, mid palate for this
(33:18):
one. This is pretty much a classic rye.
>> Brent (33:20):
Yeah. Um, you know, this is everything you want in a rye.
>> Bob (33:23):
Yeah. If you literally want to rye, you have this. You're like, yeah, I
had a rye.
>> Brent (33:27):
The spice is there on the back.
>> Harm (33:28):
I prefer spicier rye. This is different to me, this is.
>> Brent (33:31):
Well, the spices on the finish, it's.
>> Justin (33:32):
Not up front because it's toasted. So it's.
>> Harm (33:34):
Yeah.
>> Brent (33:34):
So, yeah, you're getting that toasted barrel floral sweet in the
front, but on the back end you're still getting all the rye spice.
So it's just different. Um, I love
this one. So we're going to be giving the Blackwood
toasted rye batch number three, a well deserved four
sips to go, Justin. So that
takes us to our last one. We're going to have Justin tell us about that.
>> Harm (33:54):
So many Justin's on this show.
>> Bob (33:55):
I know we need a scorecard.
So we're going to talk about
Blackwood Single barrel rye founders
pick 55%
alcohol by volume. 110
proof. Um, the
color, like an 80s copper
(34:16):
penny. Um, the nose.
I got the kerosene lamp, the
potpourri. It's kind of like the
39 year old girlfriend's house.
Um, when you're a young man, you go in there and
you're like, oh, it's gonna be a good day.
Pallets, Woody, big rye
(34:37):
head.
>> Harm (34:38):
I've been married too long, man. I forgot about that tramp.
>> Brent (34:41):
You're just a tramp. Yeah.
>> Bob (34:43):
The finish is really long and luxurious.
Like hopefully your evening would be in 1999
when you, uh, enjoyed that 39 year old girlfriend.
>> Harm (34:53):
Yeah, in 1999. How old?
>> Justin (34:56):
30, 11.
>> Brent (34:57):
Yeah.
Sometimes too many times.
>> Bob (35:03):
It brings back a memory. Yeah.
>> Harm (35:04):
You know, he's hitting the wrong bottle.
>> Brent (35:06):
What'd you think, Brett?
>> Justin (35:07):
Yeah. Well, on the nose, I did get that floral
potpourri kind of nose. And I'm like, how is this
happening again? On another bourbon? Like Bob's got to be
washing.
>> Harm (35:16):
That's a rye, not a bourbon. I picked a lot
of floral rice for the store. This is good.
>> Justin (35:20):
Yeah, you know, and stuff. So on, uh, the palette, I got
rye, pepper, a little bit of orange, some light tannins,
a uh, little bit of wooden, you know, wood notes from it and stuff is
very nice. I mean, I enjoyed it all around. I added
water. Everything kind of seemed to pop a little
bit more. Uh, very enjoyable.
>> Harm (35:40):
So last time we were in Kentucky, I think I met one of the
Justin's. Was that one or we met both
Justin's.
>> Brent (35:46):
You met one.
>> Harm (35:47):
So I met one of the Justin's. They have the same kind of
picks I get. I love this style. This is
a garden. This is a bouquet of flowers.
The orange peel is a little bit muted here.
Uh, this is gorgeous. This is, this is
my deal.
>> Brent (36:02):
And, and you know, fair disclosure,
all of us, you know, three of us here at the table are pretty
good friends with both of the Justins. And I've known them,
I've known Sloan for more years than I care to admit.
But that being said, I don't know any of them.
>> Harm (36:17):
I just met one once.
>> Brent (36:18):
These boys know what they're doing. And there's a reason that the House
of Bourbon is, is, you know, is what it is.
And it's because they know what the heck they're doing. And we've.
We did their first release when they, uh, they were kind enough to
send us samples, uh, of the very first release. And
they know what the heck they're doing. This one's delicious.
>> Harm (36:37):
It's a bouquet of flowers. The orange peel is
muted.
>> Brent (36:41):
The orange peel is definitely there though.
>> Harm (36:43):
It's muted, but the pepper comes
out.
>> Brent (36:47):
The orange peel is sort of like that shelf
underneath holding the flowers. It's there.
>> Harm (36:52):
There's a hint of the dill, but it's not
overpowering. This is not a, uh.
>> Brent (36:57):
I get the dill more on the palate than the nose. I don't get it on the palate. 100%.
>> Harm (37:00):
Right. Yeah.
>> Brent (37:00):
I don't get it on the nose at all, which is usually where I
get m. The dill, which is fine. I mean, I have no
problem with the dill.
>> Harm (37:08):
Um, you know, this is the style
I picked from my store too. This is great.
>> Brent (37:13):
Yeah.
>> Harm (37:14):
Yummy.
>> Brent (37:14):
This one is absolutely delicious.
>> Harm (37:17):
Brent, um, what do you think about this? The finish? Did you talk about the
finish?
>> Justin (37:20):
Well, the finish. I like the finish. It's a nice long
finish, this one. It's not as long as uh, what
we had earlier of that cathedral pick.
>> Harm (37:28):
Oh, yeah. That's something different. You're not going to
get that except at the distillery.
>> Justin (37:33):
Right.
>> Harm (37:33):
The reason. Those are limited editions.
>> Justin (37:35):
Exactly. But this is a nice finish. I love, I love the
length of this. This is good.
>> Brent (37:39):
Well, if you are in the Louisville area or
Lexington area, there's a house of urban in both cities. And
if you go in there, they will absolutely have
Blackwood there and honestly grab any one of them because.
>> Harm (37:51):
Are they selling Blackwood in Florida yet?
>> Justin (37:53):
No.
>> Brent (37:53):
Um, yes, but very limited quantities.
>> Harm (37:56):
So I haven't seen a distributor with this stuff. I'd
like to get some of this in my store.
>> Brent (38:01):
Well, we're going to give the ah, Blackwood single
barrel rye founders pick. Well deserved. Four
sips.
>> Harm (38:07):
That's classified.
>> Brent (38:10):
Well, that's all the time we have for today.
Um, I think we drank well.
>> Justin (38:16):
Very well.
>> Brent (38:16):
Yeah, I can't complain about today, so.
>> Harm (38:18):
Nope, I still a drop on me, so I drank.
>> Brent (38:21):
Well, that's good.
>> Justin (38:23):
Yeah.
>> Brent (38:23):
You have a drinking problem like an airplane. Yeah.
>> Harm (38:26):
Chevy Chase had the best drinking problem.
>> Brent (38:28):
I want to thank our co host for joining us. Thank you, Brent.
>> Justin (38:31):
Today was truly a pleasure. I can say that.
>> Brent (38:34):
Thank you, Justin.
>> Bob (38:35):
Thank you. And I hope whatever horse you pick for the derby, it
came in in the roses.
>> Brent (38:39):
And thank you, Harm.
>> Harm (38:42):
You know, normally I thank you. I mean it. But this was a bourbon show, man.
Bring me a scotch.
>> Justin (38:46):
No, no, no.
>> Harm (38:46):
Bring me a scotch show. I want to see bread
in distress.
>> Justin (38:50):
No.
>> Brent (38:50):
Next.
>> Justin (38:51):
Don't.
>> Brent (38:51):
Next. Well, for sip
suds and smokes, this made man. Bob, we thank you for joining. Some
member of Life is too short to drink bad
whiskey. Unfortunately, today hasn't been
a problem.
>> Justin (39:03):
There was no bad whiskey today. That Cathedral French show.
>> Harm (39:07):
We have had bad whiskey before in our lives.
>> Justin (39:09):
Yeah, we have. But yeah, this is not today.
>> Announcer (39:14):
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Give it a little tappy tap, tap
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(39:48):
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well. Come back, join us for another
(40:10):
episode and keep on sipping.
This has been a week one tan hand production of
Sips, Suds, uh and Smokes, a program devoted
(40:30):
to the appreciation of some of the finer slices of
life from the dude in the Basement Studios,
your host, the Good Old boys. We'll see you all
next time.
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