November 17, 2023 • 51 mins
Brent will be playing the part of the drunk Uncle
@bardstownbourbonco @luxrowdistillers @unclenearest #podcast #radioshow #host #whiskey #bourbon Co hosts : Good ol Boy Harmeet, Made Man Brent, Made Man Maury, Made Man Bob
SIPS – On this episode we discuss Old Ezra Rye, BBCo Origins Series, & Uncle Nearest. Fresh off the IWSC award stage, we review the Origins series from Bardstown Bourbon Co. Don’t miss the recipe for Sister Martha’s Margarita Mix. A fascinating story about Jack Daniels and an early JD distiller now spun into a brand of whiskey, that is sourced from another TN distillery. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
5:40 Old Ezra Rye7 Year Old Straight Rye Whiskey - 4 SIPS
11:23 Bardstown Bourbon Company Origin Series Bourbon 3 SIPS
20:15 Bardstown Bourbon Company Origin Series Wheated Bottled-in-Bond Bourbon 3 SIPS
25:05 Bardstown Bourbon Company Origin Series Kentucky Straight Rye 3 SIPS
32:45 Uncle Nearest Straight Rye 2 SIPS
40:13 Uncle Nearest Uncut/Unfiltered Rye 2 SIPS
44:48 Uncle Nearest Single Barrel Whiskey Barrel No. 8 3 SIPS
47:25 Uncle Nearest Single Barrel Rye Barrel No. 1 3 SIPS
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Whiskey Tasting, Bourbon, Rye Whiskey, Whiskey Review, Whiskey Notes, Whiskey Brands, Whiskey Flavors, Old Ezra, Bardstown Bourbon, Uncle Nearest, Single Barrel, Nose, Finish, Sip Rating, Straight Bourbon, Straight Rye, Uncut Whiskey, Cherrywood Finish, Candied Orange, Creamy Mouthfeel
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
On the next episode of sip suds and
smokes.
Here's the whiskeys we're going to be discussing today. From old
Ezra, we have the old Ezra rye, seven year old
straight rye whiskey. From bard sound
bourbon company, we have their origin series bourbon,
the origin series weeded bottled in bond
bourbon. And the origin series kentucky straight
(00:21):
rye. And from uncle nearest, we have
the uncle nearest eight rye, the uncut,
unfiltered rye, the single barrel whiskey
barrel number eight and the single barrel rye barrel
number one. Everybody's palate is different.
That's why it's important to have a show like ours where you
have four or five people going around the room because there are
(00:41):
certain things people pick up. You got two people here
picking up the vegetable thing, and it's knocking them over. You got two people
over here not picking up at all.
Have you eaten a vegetable, Bob? You don't look like you eat
vegetables.
We'll be right back after this break.
(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
boy.
(01:49):
And now it's sippin'time.
Hey. Yes, uh, it'sippin'time again.
Hello, and welcome to this sips episode where everything good in life
is worth discussing. As always, we
are the best thing on at 02:00 a.m.. Oh, that's a fact.
You know what? There's a contract dispute between some of
these, uh, stations and their providers, so when
(02:12):
long as those other shows are off, we're good to go.
Thanks to SAG, after strike the writers strike, we're
the best thing on baby.
I'm sorry I wrote this script, so therefore, I must have crossed a picket.
One. I feel bad because
we actually went to the writers guild
theater when we won the taste, uh, awards this year,
so sorry. I wrote my own script.
(02:34):
Well, uh, our sip segments are all about
oh, wait, sorry. Forgot to introduce everybody first. So
let's start with the introduction. So, we have
made man Brent.
Thanks. Uh, why are there so many frogs in the basement
today? I like frogs.
We got to go frogs.
Got to kiss a lot of them.
I guess that's how you get around man and
Maidman. Maury.
(02:55):
Pleasure to be here in the damp basement again today, Bob. Thank
you.
And good old boy harm.
Thanks, Bob. Um, I was thinking we have a lot
of banjo in the intros. Made me remember a Steve Martin
joke. He was talking about how comparing the banjo to a guitar
the difference is guitar players get to have sex.
We have too much banjo.
(03:15):
You should be used to banjo. I mean, you have to go visit
your in laws in Alabama. I'm sure you hear a lot of
banjo.
And that's when I run.
Yeah, exactly.
Paddle faster.
I hear banjo.
Hey, boy, you got a purdy mouth.
Okay, our six segments
are all about wine, distilled, spirits, tea, coffee,
and pretty much anything else you can sip. And here's the
(03:37):
whiskeys we're going to be discussing today. From old Ezra. We
have the old Ezra rye, seven year old straight rye
whiskey. From Bard Sound Bourbon Company.
We have their origin series bourbon, the
origin series weeded, bottled and bond bourbon.
And the origin series Kentucky straight
rye. And from uncle nearest, we have
the uncle nearest straight rye, the uncut,
(03:59):
unfiltered rye, the single barrel whiskey,
barrel number eight, and the single barrel rye barrel
number one. So we're going to go to Brent
and have him tell, uh, us about our sips ratings.
Thanks, Bob. We'll be
tasting and discussing these whiskeys and rating them with these sips
ratings plus our signature sounds.
(04:20):
One sip. Give me a glass of water to wash out
my mouth.
I'm not saying he's not doing a good job, but I do miss
Justin.
Two sips. Nice. What else do you
have?
Well, isn't that nice?
Could you do a really bad accent? I'm
(04:43):
missing Justin.
You're missing Justin? Yeah. Three
sips. Interesting. What was
that in the glass there's? The Drunken Leprechaun. What was
that there's?
The Drunken Leprechaun. I've been looking for
four sips.
Let's keep this secret to ourselves. Pour me
another classified.
(05:05):
Remember that time the keyboard elves made rum cookies?
Yeah.
Five sips. Oh, my. I
was unaware anything can be this good.
Oh, my goodness.
Kiss my lucky charms.
Yeah.
Okay.
(05:27):
Gosh. Well,
uh, let's go talk about our next
whiskey.
Bitter powder. Let's get at her.
Okay.
Why our first whiskey? Let's talk about our first
whiskey. So, Brent, tell us about that one.
Thanks, Bob. This first whiskey is old Ezra, seven
year old straight rye whiskey. It's
57% ABV, 114
(05:48):
proof, seven years old. Old Ezra,
uh, seven years straight rye whiskey is a blend of two
rye mash bills, 51% rye whiskey and
95% rye whiskey is aged
a full seven years and is bottled at full proof,
114 proof, 57% ABV
to deliver a full complex flavor.
(06:09):
Yeah, this has got that nice copper penny,
uh, color to it. Um,
the nose on this I love this nose.
It's like orange and honey and a little bit
of vanilla on it on the palate.
The first thing I picked up on the palate was actually
tobacco. And then it just follows
(06:30):
off with the baking spice and the
vanilla and the honey. Um, it's just a beautiful,
creamy mouthfeel, which when you think of rise,
you don't always think of creamy mouthfeel. Then you got this
nice, beautiful finish to it. Just
lingers and lingers and lingers. I
was pleasantly and, uh,
(06:50):
love this expression. What about you? Um murray.
You know, Brent, as much as I hate to admit it, I think you were
spot on. I thought your description was right on.
It was definitely a beautiful mouthfeel. Um
I love the creaminess. I thought it hit all the
boxes. Uh, it was really a beautiful whiskey. I
was really pleasantly surprised. Uh, I think it
(07:11):
punches way above its weight. I think for the price, it's an
outstanding whiskey. Um, it's got
plenty of flavor, it's got plenty of proof behind it. Seven
years it's done. It's not immature.
Uh, it's really an expression that, uh, I
was very much surprised. Hadn't tried it before, but I think
if you see it on the shelf, it's worth having. Ah, at
(07:32):
home on your bar.
Oh, for.
Um I really am coming back to this whiskey
and thinking about it more. When I first tasted it, when we first poured it,
I mean, the nose was just amazing. Was the first thing I poured
today. Oh, that just smells great. I thought, this is going to be a good
show.
Um, and it's been sitting in the glass. It's just been getting better.
(07:54):
It's been nicer.
It's softened, it's rounded, it's smoothed
out.
I've had the old Ezra seven year old bourbon before. This is my
first time I've had the rise. It's a new expression from them, I guess.
Yeah.
And, um, rather you said you got the
tobacco on the palate right away. That came in later for
me. For me, it was like toasty oak.
But, um, you said, um,
(08:15):
orange, right?
Yes.
I'm getting, like, orange, like flowers
and orange blossom, and then like candy and
vanilla custard. But I smelled that
sweet tobacco, too. You smell on the
nose.
Initially, I didn't smell it, but now when you go after you
taste it, after you've tasted and you go back to it, then you can get
(08:35):
a little bit of it.
I really dig what they did here, because
it's not that 95 five rye that everybody's familiar
with that's over the top with the orange peel or sometimes
dill, they've got that 51, and that 91st.
They don't tell us the percentages that they blended them in, but doing this
blend, I think they did a great job.
They did a great job.
Um, they really did. It's like
everything that they have done so far. Like the old
(08:58):
Ezra Seven. We first did that a couple of
years ago when that first came out, and we were all blown away. I mean,
this cost how much a bottle?
Well, after that show, it doubled
the.
Wholesale price stayed the same, but what you paid at the store so we're.
Going to tell people, this one is really bad.
Don't look for this one, look for.
This one on the shelf.
(09:18):
Leave it there.
The folks at Luxro have always
we were discussing before, they've always pitched above their
weight. They've always given you a better bottle of whiskey for the
dollar than a lot of folks do. I mean,
they routinely do that. That old Ezra
bourbon was fantastic, and for the money, you could not beat
it. So when I saw this, that was my first thought
(09:40):
is, I hope it lives up to the bourbon. And
it absolutely does. I mean, on the nose,
it's just orange cream.
Again, uh, the very tip of the nose, just a little bit of a dusty
wood note to it.
And on the palate there's that warm.
Honey with that, uh, wood too.
(10:00):
Yeah, it's honey and vanilla.
It's got a great mouth coat to it, really.
It covers the whole palate. I get that sweet
pipe tobacco on the back end on the finish, on it.
I mean, just a really well blended, well put
together whiskey.
I wish the finish were longer. I think that's the only thing knock I have
(10:21):
against it.
It's long.
Uh.
To get a longer finish, you're going to pay
$200 or more.
Yeah, you're right.
For what this is probably selling for
at MSRP, this is a long finish.
It's a longer finish than most. Yeah.
(10:41):
Again, uh, so far everything they've
done under, uh, all the old Ezra sevens have been
an absolute knockout. So
congratulations to them. Really well put together
whiskey. And we're going to be rating the old Ezra
seven year old straight rye whiskey, a well deserved four
sips.
M.
(11:02):
Hey guys, if you do another release, send a full size
bottle.
Yeah. You might get an extra sip if you send
us a big that's the
way we work.
Yeah, if you send a case, you might get eight. I don't know.
Um, so that takes us on to our
next whiskey. So we're going to have Harm tell us a little bit about that one.
(11:22):
Thanks, Bob.
So, uh, our next whiskey is the
Bardstown bourbon Company origin series bourbon
48% ABV. And since its founding,
Bardstown bourbon Company has grown to be a major player in the
bourbon industry. While carefully waiting for their own distillate
to reach maturity, they have become the goto
custom distiller for many known
(11:42):
nondistiller producer brands. After
six long years, the wait is finally over as they released the
origin series, consisting of three different six year old
whiskeys. The origin Kentucky straight bourbon, the
Origin, um, bottled and Bond and origin
Kentucky straight Rye. The full series, all
of which has been distilled, aged and bottled at
Bardstown bourbon company. So this is 100%
(12:05):
theirs from grained, uh,
gloss. Well, I guess they don't grow the grain, they buy the
grain, but it's distilled in there and they're
balling. Uh, it will be distributed to
24 states and the distillery gift
shop and, uh, a number of online retailers as
well. The Bartstown bourbon company origin series
bourbon 48% ABV, 96 proof six year
(12:27):
old mash bill is 60% corn,
36% rye, and 4% malted
barley color is a beautiful copper
penny. And on the nose, um,
what hit me first was caramel. And then
I got like the orange blossom and there's some stone
fruit, uh, a little bit like I'm not
sure it's peach or apricot. And then
(12:50):
underneath the oak starts coming
out and it's really rich. Um,
on the palate,
caramel, vanilla, cinnamon.
And, um, it's got a nice, medium, long
finish with a little bit of herbal and stone fruit quality
(13:10):
going on.
Brent.
Yeah, um, the
nose gave it more promise
than the palate. Yeah, let me grab you. I really
enjoyed the Nose to know. And we'll get back to this and talk
about this after the break.
Hey, we're back and we are discussing,
(13:31):
um, some whiskeys from Bardstown Bourbon Company. Brent
was telling us his thoughts on the first one here.
Yeah, I was getting out of the palate, so, uh, right
off the bat, the fruits don't come through very much
on the palate. Right know, and so I get like, a
floral, light, clove note. Um, I get some bitterness
to it and stuff. And it's very front forward on your palate. It
doesn't give you that mouth coating that
(13:54):
you like to have ah, in a nice bourbon and stuff. It
doesn't give you that whole mouth coating. It was
just a little bit on, um, a little bit of bitterness
for me.
You sure that's not a defect in your soul?
It probably is. Yeah, I definitely
have a bitterness in my soul.
It doesn't have that mouth coating palate like you're talking about. It's a little
(14:14):
bit not watery, I would say, but it's a little
bit lighter on the palate, not giving you that, uh,
nice heavy hug.
It tastes kind of younger than a six year old.
Well, let's try this at seven. I think they're going the right
place, because oftentimes
I find it happens more in wine than it does in whiskeys.
(14:34):
But the nose promises everything. And then you taste it,
it doesn't stand up. It's been a while since that's happened
to me. And when we were doing the radio show in the
whiskeys here, and this one is one of those the nose
promises the world, but the whiskey
just doesn't quite show up for the rest of it.
I think that's a nice way to describe it, Harm.
But maybe if we had this
(14:56):
had more air I didn't put any water in it. I don't
know.
We've had it out for quite some time. I would say that it's a
lovely whiskey to me. I would describe it in
two words light and sweet. Um, I found it a little
bit of a lighter style. It was definitely not mouth
coating. It was definitely not that
viscous, creamy mouthfeel that
we're used to. And I thought it was
(15:18):
just not, uh, as complex as I would have liked
it was.
But the nose is so complex. I think that tells me this is
going to be a better whiskey. Maybe another year.
Take another year, two years. It's going to really well.
Here's the thing, and hats off to them for doing
it. How many people set up a distillery and start pushing
stuff out at 18 months and two years? Two and a quarter
(15:39):
years? Two and a half years two and three quarter years.
Or they make you buy their vodka, their gin.
Yeah. So they had
enough sense to sit on it until they had
a respectable product to put out. And this
is a well made six year
old product. I mean, is it going to improve? I think it's actually going to
get better. They give it eight or seven or.
(16:00):
Eight, but I agree with you there. But that's the
thing. It's so promising on the nose. It's only
going to get better.
It has to get better. And it's not
like this is more.
On wine than whiskey. More on wine.
It happens a lot more on wine.
You'll stick your nose in that glass and you'll go, oh, my God, this
is going to be and you'll sip it and you'll go, that's
(16:20):
water. What happened? Yeah, that's not the
case here. It's not like you go, uh oh, no.
I don't want people to get that idea.
That's an extreme example. It just didn't quite
match up to what the nose was like.
Strawberries, they smell better than they taste. They taste
good, but they always smell better than they taste.
You're really broken. Yeah.
No, I'm serious.
(16:40):
You are just broke.
Of course, you put them in a blender with ice and some rum.
You know what? Yeah, a little bit of sugar.
Yeah.
Get this little sweet and sour mix. There you
go. That got me through four years of Catholic high
school.
Had a nun teach me that cocktail. Um,
but, yeah. No, I mean on the nose.
(17:02):
Yeah, I definitely get the apricot on it. I
get a heavy caramel. I definitely
get the underplayment of the oak.
And in their notes, they
have mint. And I swear, I don't know if it's a power suggestion. I
do pick up just that slight bit of coolness of the mint on the very
tip.
I do not smell it, and I disagree with that completely.
(17:22):
But on the very end of the
finish, I pick up a little bit mint. I didn't mention
earlier.
I mean, I got most of the fruits from the palate. On the finish
is where I got most of the fruits after that followed
through on the nose.
I agree.
Yeah.
I thought the palate was sort of muted and,
um, not very complex.
Anybody put water in it?
(17:42):
Provided some I don't know.
You guys are bogarting all the water down there.
Slide some water down.
Pour a little bit more first. This is the green. Uh, label
was the first one.
I don't think it was green.
No, I think it's the white labor.
The white creamy. Oops.
Mind the microphone.
(18:04):
Hey, uh, I've got priorities. I need
to pour some more whiskey. We'll worry about the microphone
later. Let's
see. Still that beautiful
nose. A little bit of cold water.
Softens it up a little bit.
Yeah, the water definitely does. Open it up a bit.
Yeah, I get more fruit. On the nose with the water, too.
Yeah,
(18:27):
the nose definitely even opens up more.
And the mouth feel yeah, the mouth feel comes out. The
mouth feels better with the water. Taste it. Do it here.
I just did. Yeah, absolutely.
I think this one's just a little bit closed up, but,
uh, again, give.
Another year or two.
What I always say is a lot of people, and I understand when
you're starting out, sometimes you do have to push stuff out before you're
(18:49):
ready. And there's a lot of distilleries out there who we
love, who we had stuff when they first started that was
like, but m now they're making
great stuff. And I understand it's not like
opening a brewery. You open a brewery on a
Monday and by Friday you have product, you're selling it.
I mean, it's a lot of money and a lot of operational
(19:10):
cost to get to the point where you have whiskey to
sell. So I understand why some push it
out earlier, but the fact that these guys
didn't if you're well financed and you think it out
and you've got the backing, you can hold off for
five or six or seven years and
they've done it just like Wilderness Trail did it
and didn't come out with a subpar product.
(19:32):
Came out with a, uh, Woodenville in Washington.
Woodenville. Same thing. Came out with
start with money.
They had partners with money.
That's it. You got to have money. Yeah, it's like
anything else. Money can cure almost
anything.
You went through the construction and you paid all your employees during the
time.
Money and time is all you need.
But, uh, overall, a solid
(19:54):
effort. So we're going to be rating the Bardstown Bourbon company
orange series. Bourbon? Well deserved, three subs.
I think it should be higher.
Honestly, with water, I'm leaning higher myself,
but that's what we put down. So let's go on
to our next one. We're going to have Maury tell us about that one.
All right, well, thank you, Bob.
The next whiskey we're going to discuss is the Bardstown
(20:16):
Bourbon Company origin Series weeded, bottled,
and Bond bourbon. It comes in at 50%
ABV, or exactly 100 proof.
Uh, it is 68% corn, 20%
wheat, and 12% malted
barley.
That's a high barley content.
Yeah, it really is. So this
whiskey, uh, like the last, again, has a nice
(20:38):
burnished copper color to it.
Add some water, the barley comes out on the nose.
There's definitely some serious baked peaches and
cream. Um, there's hints of cocoa
and lemon on the palate, very similar to the
other one. You get a lot of stone fruit and toffee,
and then it finishes kind of medium again, like the
(21:00):
first whiskey. I found this one to be a little bit light, a little
bit sweet. Well, um, made,
um, but not as complex
as what I'm used to. I think that this whiskey,
again, is going to continue to evolve and uh,
I would love to see this whiskey in another year or so,
but I think it was well made, and it's going the right direction.
(21:20):
Harm I think it's
gotten better with air. When I first smelled it, I was not
impressed. I could hardly smell anything when I first poured it.
And now the baked peach and cream you're talking about
just explodes out of the glass.
Earlier, when we first poured it, all I got was the lemon and a
little bit of cocoa. But now that's coming at the end.
Yeah.
Out of the bottle.
(21:40):
It was very muted.
Um, but I think that's the case for a lot of
weeders. Wheat whiskeys. To me, they need time,
they need more aging. Um, they
tend to be softer, so I expect that from weeders. I'm
not a huge weeder fan, but a lot of people are.
Weeders generally need another year or two.
If you like this soft style, this is
(22:03):
right up your alley.
Oh, yeah.
Because I prefer Scotch and I prefer rye.
Um, but weeders are just too light for me, usually.
But as this evolved in the racist, it's
getting better. Hey, I married a
is alabama doesn't wear shoes. Yeah.
White.
(22:25):
What it really reminds me of is a peach
cobbler with some fresh whipping cream on it. And
it's just a very soft and elegant little bit
of peachy. Uh, it
was nice. Nice little warming finish to the end.
Um, I enjoyed
it.
It keeps getting better. Yeah.
There's nothing harsh about it. It's nice and light
(22:48):
and creamy.
I found it to be a little light. I would call it a little bit
entry level.
Too light for you? Really? Too light. Yeah.
It was just like it's very soft.
I do agree with that. Uh, it's got that
softness.
A little feminine.
There's nothing wrong with feminine, man.
Nothing wrong with Maury's trying out his.
(23:09):
Feminine side right now.
Bring me some more feminine, baby. The
soft, fuzzy sweater.
I'm with Harm. I think the nose has
significantly improved since when we owned it. When we
opened it, that's all I got was I got lemon.
Yeah.
But now I'm getting that creamy peach.
Um,
(23:31):
yeah. I don't know if I'd
say it's.
Cocoa or it's a little bit of baking
spice in there.
Yeah, there's a little baking spice, but it's kind of
like a mocha baking
spice kind of mix. I added
water to mine, and that definitely opened up the
nose.
(23:53):
It's missing a little bit of that brioche taste or
smell that would actually make it like a peach cobbler.
More of that peach, but with a.
Little bit of water. Um, the
fruits come out.
I'm getting pear. I'm getting a little bit of peach.
Pear.
Yeah.
There is something wrong with you.
And I get that toffee on the finish, and
(24:15):
it's got a nice finish. It definitely stays with
you. At least a medium to a medium long
finish. It coats the mouth very well.
Slightly salty.
Yes.
Get the top of your mouth covered.
Exactly.
Slightly salty.
Creamy. That's really interesting and nice.
(24:35):
I like it.
Slight bit of salinity.
It's nice.
Yeah.
Again, uh, I think they're onto
it. They know what they're doing over there. Um, and
I think this one's a winner. So, uh, we're going to be
rating the Bardstown Bourbon company origin series,
weeded, bottled and bond. Well deserved. Three
sips.
Interesting.
(24:56):
Bob, why don't you tell us about the next one?
All right, let me pull that one out here.
So the next one we're going to talk about is the
Bardstown Bourbon Company Origin series, kentucky straight
rye. It's 48% ABV, 96
proof. The mash bill is a 95
595 rye, 5% malted
barley. This is finished in custom
(25:16):
barrels comprised of alternating toasted oak and
toasted cherry wood staves. So
interesting.
Which completely explains that
nose, which is like absolutely
just bursting with ripe cherry.
I thought it was because I ate cherries for breakfast this morning and it's.
(25:36):
Really and it's kind of like ripe
cherries, uh, but at the very tip of the
nose.
It's that, but it's not candied cherries.
These are like the dark
cherries, real cherry.
Ah.
It's not like cherry cough drops or
cherry lifesavers.
Not like Sardos. This is like real cherries.
(25:56):
It's not like ranchers, which don't get me
wrong, there's nothing wrong with a cherry candy. I love them.
But this has got the stem in.
The pit with it.
Exactly.
This is like real cherry.
Yeah. Um, but to me the cherry didn't
stand out as much as the toasted oak.
Yeah, they're sort of fighting
for the top level there but I definitely
(26:16):
get that on the nose.
Mhm?
I get that little bit of dilliness in the very tip
of the nose.
Not a little bit, man. It
grows, it's floral and I get a bunch of green
coming out.
But that cherry is just so it just leaps out
of the glass which is really kind of cool.
(26:38):
Mhm,
on the palate, I'm getting
toffee, I'm getting a little bit of mocha on it.
A little bit of baking spice.
Dark, almost burnt caramel.
Yeah. Nice. Very nice. Gives you a nice mouth
coat. Covers the whole palate. Uh, I think
(27:01):
the weeder actually had a little bit longer finish but I added water
to that. I haven't added water to this. So let's
put a little squirt in there and uh what do you
think, Bret?
I mean, the nose on this one again is over promising for
the palate.
To, uh I'm, I'm expecting
Sherry Jelly Rancher when right.
(27:21):
And if it was, I would not.
Weird, but I got some bitterness from the tannins from this,
from, uh, the tobacco and toffee
a lot of baking spice. Yeah, a lot of baking
spice. But the tannins, um, kind
of overpowered it a little bit for me.
Do you think that's the cherry wood too?
It might have been the cherry wood. I did add some
(27:43):
water. I did add some water to it, but, yeah, that could be the cherry
wood that those staves that they put in there.
Actually, I get more of the tannin
with the water than I did without. Now that I've
added the water, I'm getting more of the dry
wood note.
Yeah, same here.
Yeah.
I'd say leave this one alone. Don't add water.
(28:03):
Right.
But I don't know anybody.
Um, I don't remember if we've done anything where
they've done alternating staves, where they've used
cherrywood staves.
I've had some cherry French and American staves.
I've had some cherrywood finish where they either put
chips or staves inside the barrel, but I haven't had it
where they've alternated it before. So this is kind of
(28:24):
interesting.
Yeah. For me, I probably would have just stuck with a
toasted.
There's toasted staves. Are they toasting and charring,
right? Yeah, I think this could have benefited.
Char, but they're definitely toasting.
Yeah, I think this could have benefit from more char.
I mean, when you're making a whiskey barrel here in the US. They're all
just straight up charred. But some of them are given a toast
(28:47):
before the char right. For a long period of time to.
Get deep into the wood wine barrels, they'll do a toast without
the char. Yeah, but I'm saying with this, I think this
layer goes a lot deeper. Yeah, I think this could have benefit from
more toast. Uh, more char. Sorry?
More char. No, I don't know. I mean, it already came
from a charred barrel, and now you're just finishing it off
with, uh the only thing.
(29:07):
I would have done different is the toasted. And I think this is
very interesting with the cherrywood. I mean, since it's their
first release of the ordinance, I might have just left it
just all toasted.
Maybe the next release, I would have done, like, a side
special release with the cherrywood. I'm not saying I don't like it. I kind
of dig it. Um, but I would have just went
(29:28):
straight down the middle of the road with it.
There's a lot of dill here, too, and I know a lot of
people love that dill rye. I think this is totally
up your alley. To me, I prefer more
orange and floral notes. That's the Canadian
style more than this.
Well, you got to drop the rye content. Once you
hit 95, then you're getting that dill whether you like it or
(29:49):
not.
That's sort of the MGP, uh,
moniker, like the bean peanuts.
Everybody has their thing, but anybody that makes a 95
five rye, you get the dill. I mean, it's just
inherent in the mash bill. I think if
they drop the rye content down, that might take it down
and get more of the orange. And if you had the orange and the cherry.
(30:12):
That'S where I want it to be.
Yeah, if you could get. The orange amped up along with the cherry. This thing
would be like a mouthful of candy as
it is.
Uh, I think there's another one where the nose
promised one thing and the palate didn't quite deliver, but it's going in the
right direction. They're doing the right things.
Agreed.
100%. What do you think, Mori?
No, exactly. I mean, I agree with you guys. I think the nose
(30:33):
is fantastic. Um, I love the
cherry. I loved all the promise on the nose.
I just felt that the palate was a little bit light
and a little bit disappointing compared
to, say, the nose. Uh,
a beautiful mid whiskey.
I don't even have that problem with it. I think it's just too green
for me, and that's that too much dill. That's my
(30:55):
personal taste.
I'm just wondering if they knocked the rye content down a little and brought that
orange out, and then they did. Not every other stay,
but every third stay with the cherry.
Oh, look at you getting all technical.
Every third stay with cherry because then you'd
get the cherry.
You can't change too many variables at once, man. You want to see what's
happening, change one variable at a time.
It'd be like going to Willy Wonkas M and eating candy.
(31:17):
All know.
Okay, Bob, um, I'm just throwing that
out know, you guys are the ones that are
complaining. I want to tell you, I'm the chill one here.
No, I really enjoy what is doing dude. I
really do. The dude of vines.
Exactly.
We've been a couple times, and,
um, uh, Bob and I have been a
(31:38):
couple at least been a couple of times with Bob. I don't have any time. Bob
bob's probably been there. Bob probably lives there. How many times you've been there,
Bob?
Uh, more than I can count.
Yeah. There you go. I've been there a couple of times with Bob, and I
think it's a fantastic facility, and
they're very upfront with what they're doing. And they'll tell you
whose whiskey they're making that day. It's great.
And the restaurant is solid. It's one of the
(32:00):
best restaurants in town.
If you're going to go visit Bardstown.
Definitely if you're in Bardstown, if you don't go to
Bardstown Bourbon Company, you've made a grievous error.
And I think they're doing good stuff. And I'm very happy with this origin
series. First time I'm tasting it.
Exactly. It's their first release, and I think they're doing very
well. So we're going to be rating the Bardstown Bourbon company.
Origin kentucky. Straight rye, three sips.
(32:22):
Interesting.
Hey, and we're back, and we just finished talking about the
new origin series whiskeys from Bardstown, um, bourbon
Company. Very, very interesting stuff. I think they're
well on the way to making some really quality whiskeys.
So we're going to go to our next one, and we're going to have
Harm tell us about that one.
(32:42):
Thank you again, Bob the uncle.
Nearest straight rye whiskey is 50% ABV 100
proof. This is a straight rye whiskey that originates
in Canada according to the exact, uh, American
specifications required to be straight rye whiskey
and then aged in New York for a minimum of four years
before moving down to Tennessee, where it is rested in
Uncle Nearest barrels for an additional
(33:04):
maturation. The liquid is tasted
barrel by barrel and blended by master blender and great
granddaughter of Nearest Green, Victoria Edie
Butler. So, um, we
didn't talk about the story of Uncle Nearest. We've done it in other
episodes.
You can go mean.
Uh, Bob, you know more about than me. But Nearest was the guy who
apparently, according to the stories, is the guy who taught Jack Daniels
(33:27):
how to distill.
Well, Jack Daniels was a young kid and was not happy
with his stepmother, so he ran away from home
twelve or 14 or something like that, and ended
up moving in with, uh, Reverend Dan
Call, who, in addition to being reverend,
also had a distillery and made booze.
And the man that ran that distillery was at the time
(33:49):
was an enslaved man named Nearest Green.
And Uncle Nearest
was the gentleman who taught Jack Daniels how to make
whiskey when he was a kid.
Um, then the war happened.
The slaves were freed and all that. And then
eventually, Nearest ended up going to work with
Jack. Um, there is a picture that circulates if you
(34:11):
go there, that shows Jack Daniels, uh,
standing next to a guy that originally they used to
say, that's Uncle Nearest. But they've now
come back and said, no, we're pretty sure it's not him. We think it's his
son, because they look so much alike, because they were
father and son. Um, but he's
the man who basically ran the distillery when Jack
Daniels was a kid and didn't know how to make whiskey. So,
(34:34):
um, that's the story in a nutshell.
So they've resurrected the name, and
now they're purchasing whiskey and bottling it
under the name. So this is, uh, again, the
straight rye. The color is a bright
gold copper. Uh, the
nose. This is a weird one. This is a
(34:54):
very herbal nose. I don't expect this from Canadian
rye a lot. What's going on here? I
get sweet pipe tobacco and tomato
leaf. It's all tomato leaf for me. It's kind of
weird. Very green. And, uh,
there's something else going on. A little bit of spice underneath, but not
much
(35:17):
on the palate. The entry
is little tannic, a little bitter,
with a lot of baking, um,
spice. And it
fades into, like, a chocolatey note.
Um, finish is medium, but then it goes sweet
again. It's a medium long finish,
goes bitter and then gets sweet like honeyed, and
(35:39):
then goes away. It's just all over the
place. I have no idea what to think. Maury, what do you
say?
No, I agree with you, Harm. Uh, I thought that
the nose was okay, but what I
was really getting was, uh, a
monotone on the palate. For me, it was green, it
was vegetal. It was, uh, young. It
(36:00):
was immature. Um,
it needs time. Really needs
time. Um, brent.
I actually liked, uh, the nose on this.
It was like a soft, vanilla honey nose to me.
Where?
I mean, to me, it was where.
(36:23):
Yeah, I didn't get the tomato leaf thing.
I didn't get it either on the nose over me.
I can smell green tomato leaf. Here,
I'll give you the honey. Underneath there's the honey. But I'm not getting
vanilla.
But this one here, you really need to add
an ice cube or some water to this
to kind of take out some of those
(36:43):
tannins and the bitterness to it.
It softens it up a little bit, because I think the tannins
kind of overwhelming a little bit on your palate.
Uh, but
that's what I get on my palate and on my,
um know,
(37:04):
I don't know if of not for
me.
Bob again, I didn't
get that vegetable note.
How do you not oh, my God. It must be
really that's the thing.
And that's why when you see a show where it's like
one guy doing a review, it's like, well, that
only works if it's your power. Line up
(37:27):
with him.
Yeah.
Like when we do the wine episodes, when we get Denise
in here, do the wine episodes. I love having Denise. Here one,
she's much more literate than that monkey on the other end
of the table.
She's also easier on the eyes. Yeah, but how
do you marry her? How did you do that?
He lied.
But her palate and my palate in wine seem to
(37:48):
always be in sync. Like, if I'm going, I taste
this, no one at the table will get it, but she'll get it.
So your palate is different. Everybody's
palate is different. So that's why it's important to have a show like
ours where you have four or five people going around the
room, because there are certain things people pick up. You got
two people here picking up the vegetable thing, and it's knocking them over.
(38:08):
You got two people over here not picking up at.
Eating a vegetable. Bob you don't look like you eat vegetables.
Um, no.
Have you seen that body type of his?
No.
Does he look like he's ever eaten a vegetable?
Pear is a shape. Yeah.
I mean, to me, the nose was fruit.
(38:32):
Pears of fruit.
Yeah, pears of fruit. And so is a tomato,
literally.
Um, very sweet on the
nose, which, for
rye, just like, what it didn't
register. This doesn't smell like rye.
No.
(38:52):
And then on the palate, um,
that tannic edge to it
that popped out is usually something
I would get on something that had actually been aged a little
too long. Uh, yeah. Um,
but usually if you can taste
through that tannic, that old wood,
(39:14):
then you can taste the old whiskey behind it
something that's come to that point. So I don't know why
the tannic level is so high. Um,
adding the water to it, it didn't make it go away, but
it took that edge off to where it wasn't nearly as
biting. Um, so this one definitely needs
water. It is softened up a bit with air,
(39:34):
but honestly, it doesn't taste like a
rye to me.
It leaves me confused.
Right?
Yeah. It leaves me not confused and angry.
Just confused.
No, just confused.
Confused and angry is different.
Confused and angry is your daily
yeah, it's his nickname.
But now I've got whiskey in me, so I'm no angry.
Yeah.
I'm a very happy drunk.
Sure. You no have reason to be angry.
(39:54):
He's a happy drunk. Okay. Yeah.
How many times have you had to never mind. We won't even go
there. So we're going to be rating the uncle
nearest, uh, straight rye whiskey. Two
sips.
Well, isn't that nice?
So that's going to take us to our next one from Uncle Nearest. We're
going to have Bret tell us about that one.
Thanks, Bob. This is the uncle nearest uncut,
(40:14):
unfiltered rye. 59.8%
ABV or 119.6 proof,
100% rye. Hey, careful, man.
There's a beverage here.
Oh, for sure. Yeah. This inaugural
distillery only release was made in British
Columbia and was aged in New York for a
minimum of four years before moving down to
(40:35):
Tennessee. On the nose, I'm getting, like,
that's.
Where it went wrong. It went to New York.
They had a New York.
Yeah.
On the color of this one, you get that
getting, um, more towards that 70s, uh, copper penny kind
of looking, um, on the nose
again. I got honey, vanilla. Nothing
(40:55):
in the nose said rye to me. Not
one thing says rye to me. But on the palate right away,
I get some pipe tobacco, uh, some baking
spice, a little bit of honey. Um,
I get those tannins come through. Um, what
you really need to do with this one again is you need to add,
uh, some water or a ice cube to
(41:16):
it. Uh, it really, uh,
helps the entire, uh, complexity
of this. But
overall, the finish was kind of off putting
to me a little bit a little bit on the side of my
mouth where, uh, just on the side instead of my
entire palate. And,
uh, the tannins kind of overtook it a little bit
(41:38):
as well.
The funny thing is, this is the uncut rye.
Yeah.
And for me, the tannins were lower on this than they were on the
first one.
Yes.
I mean, they're still high.
Right.
Um, and again,
I'm a person who kind of likes an
older Woody whiskey,
especially like an older Woody bourbon. Um,
(41:59):
I kind of get in that mood and I kind of enjoy it. But
usually with that additional
wood behind, that
is 1718.
Here I am trying to make older Woody jokes.
Nothing PG 13 here.
Yeah. No, it's the moment the world has waited
for. Exactly. So,
(42:21):
um, you're getting
that up front, but then you're getting a, um, much
younger whiskey behind, which, again, confuses
me. Um,
I'm trying to figure it out.
Yeah, it's definitely
different.
(42:41):
You see, you said this didn't remind you of rye.
This one I thought no, on the nose. On the nose, it did not remind me. M
not on the nose at all. On the nose, not at all.
But on the palate I did vanilla.
And I got the vanilla on the nose. But I get a little bit of white
flour, which sometimes I associate with light white flowers,
which I sometimes associate with rye. But that
damn tomato leaf keeps coming back again.
(43:02):
It's there. It's not as prominent as with the one,
uh, at the 50% ABV one,
but it's still there. Uh, and the palate,
it's very green.
Yeah.
Green wood, chocolate.
Not very pleasing to me.
Yeah. I'm still not getting that vegetable
thing.
(43:25):
You must have had too many vegetables last night because this thing
is a vegetable bomb. It's
young, it's not complex, it's
not interesting. It might
improve resume, it might
improve with age, but gosh, I'm so
disappointed. On paper, this sounded great.
Uncut, unfiltered barrel strength
(43:47):
120 proof, 100% rye. I mean,
how do you take something coming out of Alberta?
Is this from British Columbia? This is British Columbia. It's a
different this is not Alberta rye company.
This is somebody else is producing it.
It's not you, it's me.
It's coming out of Canada. It should be amazing. And
honestly, it's either in its,
uh, introverted closed stage
(44:09):
and waiting to open up and emerge, or
I don't know. But honestly, I had
high expectations.
Instead taking it to New York thing. That's what they did.
Yeah, I had high expectations last time.
I went to New York. I got bugs, for crying out loud. So, yeah,
I'd stay out of New York.
Well, this is because you brought them from home with you.
I wish, I wish it was that easy.
(44:33):
Well, what are we going to rate this one, Bob?
Well, we're going to be rating the uncle. Uh, nearest
uncut, unfiltered rye. Uh, two
sips.
Well, isn't that nice?
So we're going to go to Maury for our next one.
Why, thank you, Bob. The next whiskey is the uncle.
Nearest single barrel whiskey
barrel number eight at 59%
(44:54):
ABV, or 118
proof. Each barrel for this relief
release excuse me. Is distilled
aged and bottled in Middle Tennessee.
Again, it's got a beautiful burnished copper color
on the nose, fairly, uh, similar
to the others in that, um, it
(45:15):
does have a hint of vegetable, but it's definitely
a little bit more approachable. And it's got some
niceties that, uh, I think you can appreciate.
Then this one has much better viscosity. It
coats the palate a little bit. Nicer. It's got a little
more complexity. It's got a little more age on
(45:35):
it, and it's got a more of a medium finish. This
is definitely more drinkable and approachable
compared to the other two. Uh, I think it's pleasant.
I think it's well made. I think with a little bit of air,
perhaps a touch of water, uh, it's
a serviceable whiskey. What'd you think, Brent?
So this one reminds me more of a rye than the first two
(45:56):
that were
nose. I love this nose.
You're right. The best of all, this is not a rye.
This is just an American whiskey.
This is American whiskey.
Right.
An American whiskey. But, uh, this one,
I love the nose on it over above everything else that
we had from them. Uh I really love this. And
then, um, I got lots of pepper,
(46:17):
baking spices, a bit of tobacco, hints
of vanilla. And then I got that little funk to it, like that old
kind of like that old funk that you get from the older
whiskeys. Just a little bit. Not a lot and
stuff, but, um, still has that little bit of
bitterness to it. Yeah. So I don't know
where they're sourcing from or how they're
(46:37):
getting, because this is the third one with the
bitterness. And how do they go from three different places
and still get that same bitterness, is what I don't understand
of why I'm getting those tanins and that
bitterness all from three different sources,
uh, of their product. I don't know what's going
on.
So many inappropriate jokes spring to mind.
Which I just I was just thinking something
(47:00):
along the lines of uncle nearest tears. Add the
bitterness to the whiskey.
Let's not go there.
All right, well, we're going to rate the uncle nearest single
barrel whiskey barrel number eight, three sips.
Interesting.
It was definitely better than the other two, too. I didn't even get a chance to
talk about it. Man. I'd got that's.
Okay, we don't care what you have to say.
Whatever.
(47:21):
All right, let's move on to our last one, which is the
uncle near single barrel rye. Barrel number
160.5%, AB
121 proof, 100%
rye, made, uh, in Canada, age in New
York for a minimum of four years.
Again, New York.
Why?
And again, probably something to do with the taxation.
(47:42):
I get a sweet nose on it.
Like a candied
like a candied orange.
Exactly. That orange is, like, pops right out.
Like a candied orange. Peel
a little bit of the pith. I get just a little bit of that bitterness
on the nose, uh,
(48:04):
on the Palate
brown sugar maple. And then the finish
just drops as, uh, soon as you swallow it, the finish is
gone.
Closest down where I like, yeah,
on the nose. Yeah, that vanilla. The honey orange.
I love that. Um, again, I must have a bad nose.
(48:25):
This does not remind me of a rye. Uh, but
the palate vanilla, honey, a little bit of slight
tobacco.
It's all front, palate.
Yeah, and you just said it just finishes off
right off. So dies right off.
All right, well, we're running out of time, so we're going to rate
the uncle nearest single barrel rye. Uh, barrel number one, three
sips.
Interesting.
(48:49):
So, anyway,
um, I don't know
about you guys, but, uh, I'm just still kind of
puzzled as to why the first two didn't smell like rye.
Yeah, same thing.
I was puzzled by that as well.
The one that's actually not classified as rye smelled more like rye.
Exactly. Well, that's all the time we have for
(49:11):
today. I want to thank our co host for joining us. Thank you, Brent.
Uh, thank you. I kissed a lot of frogs today.
Yep. And thank you, maury.
Thank you, Bob. Always a pleasure to be in the damp, dark
basement.
And thank know
well, I was here.
I mean, well, for sip
(49:32):
said and.
Smoke, it's better to drink whiskey than not, right?
For sips, sudden smokes is made, man. Bob, thank you for
joining us. Remember, life is too short to drink bad
whiskey.
Short day today.
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
(49:52):
and tap just tap it in the subscribe button.
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(50:14):
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(50:35):
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Uh.
(51:00):
This has been a one tan hand production of
Sip, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the Dude in the Basement studios.
Your host, the Good old Boys, will see you all next
time our
(51:24):
channel.
On the next episode of sip suds and
smokes.
Here's the whiskeys we're going to be discussing today. From old
Ezra, we have the old Ezra rye, seven year old
straight rye whiskey. From bard sound
bourbon company, we have their origin series bourbon,
the origin series weeded bottled in bond
bourbon. And the origin series kentucky straight
(00:21):
rye. And from uncle nearest, we have
the uncle nearest eight rye, the uncut,
unfiltered rye, the single barrel whiskey
barrel number eight and the single barrel rye barrel
number one. Everybody's palate is different.
That's why it's important to have a show like ours where you
have four or five people going around the room because there are
(00:41):
certain things people pick up. You got two people here
picking up the vegetable thing, and it's knocking them over. You got two people
over here not picking up at all.
Have you eaten a vegetable, Bob? You don't look like you eat
vegetables.
We'll be right back after this break.
(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
boy.
(01:49):
And now it's sippin'time.
Hey. Yes, uh, it'sippin'time again.
Hello, and welcome to this sips episode where everything good in life
is worth discussing. As always, we
are the best thing on at 02:00 a.m.. Oh, that's a fact.
You know what? There's a contract dispute between some of
these, uh, stations and their providers, so when
(02:12):
long as those other shows are off, we're good to go.
Thanks to SAG, after strike the writers strike, we're
the best thing on baby.
I'm sorry I wrote this script, so therefore, I must have crossed a picket.
One. I feel bad because
we actually went to the writers guild
theater when we won the taste, uh, awards this year,
so sorry. I wrote my own script.
(02:34):
Well, uh, our sip segments are all about
oh, wait, sorry. Forgot to introduce everybody first. So
let's start with the introduction. So, we have
made man Brent.
Thanks. Uh, why are there so many frogs in the basement
today? I like frogs.
We got to go frogs.
Got to kiss a lot of them.
I guess that's how you get around man and
Maidman. Maury.
(02:55):
Pleasure to be here in the damp basement again today, Bob. Thank
you.
And good old boy harm.
Thanks, Bob. Um, I was thinking we have a lot
of banjo in the intros. Made me remember a Steve Martin
joke. He was talking about how comparing the banjo to a guitar
the difference is guitar players get to have sex.
We have too much banjo.
(03:15):
You should be used to banjo. I mean, you have to go visit
your in laws in Alabama. I'm sure you hear a lot of
banjo.
And that's when I run.
Yeah, exactly.
Paddle faster.
I hear banjo.
Hey, boy, you got a purdy mouth.
Okay, our six segments
are all about wine, distilled, spirits, tea, coffee,
and pretty much anything else you can sip. And here's the
(03:37):
whiskeys we're going to be discussing today. From old Ezra. We
have the old Ezra rye, seven year old straight rye
whiskey. From Bard Sound Bourbon Company.
We have their origin series bourbon, the
origin series weeded, bottled and bond bourbon.
And the origin series Kentucky straight
rye. And from uncle nearest, we have
the uncle nearest straight rye, the uncut,
(03:59):
unfiltered rye, the single barrel whiskey,
barrel number eight, and the single barrel rye barrel
number one. So we're going to go to Brent
and have him tell, uh, us about our sips ratings.
Thanks, Bob. We'll be
tasting and discussing these whiskeys and rating them with these sips
ratings plus our signature sounds.
(04:20):
One sip. Give me a glass of water to wash out
my mouth.
I'm not saying he's not doing a good job, but I do miss
Justin.
Two sips. Nice. What else do you
have?
Well, isn't that nice?
Could you do a really bad accent? I'm
(04:43):
missing Justin.
You're missing Justin? Yeah. Three
sips. Interesting. What was
that in the glass there's? The Drunken Leprechaun. What was
that there's?
The Drunken Leprechaun. I've been looking for
four sips.
Let's keep this secret to ourselves. Pour me
another classified.
(05:05):
Remember that time the keyboard elves made rum cookies?
Yeah.
Five sips. Oh, my. I
was unaware anything can be this good.
Oh, my goodness.
Kiss my lucky charms.
Yeah.
Okay.
(05:27):
Gosh. Well,
uh, let's go talk about our next
whiskey.
Bitter powder. Let's get at her.
Okay.
Why our first whiskey? Let's talk about our first
whiskey. So, Brent, tell us about that one.
Thanks, Bob. This first whiskey is old Ezra, seven
year old straight rye whiskey. It's
57% ABV, 114
(05:48):
proof, seven years old. Old Ezra,
uh, seven years straight rye whiskey is a blend of two
rye mash bills, 51% rye whiskey and
95% rye whiskey is aged
a full seven years and is bottled at full proof,
114 proof, 57% ABV
to deliver a full complex flavor.
(06:09):
Yeah, this has got that nice copper penny,
uh, color to it. Um,
the nose on this I love this nose.
It's like orange and honey and a little bit
of vanilla on it on the palate.
The first thing I picked up on the palate was actually
tobacco. And then it just follows
(06:30):
off with the baking spice and the
vanilla and the honey. Um, it's just a beautiful,
creamy mouthfeel, which when you think of rise,
you don't always think of creamy mouthfeel. Then you got this
nice, beautiful finish to it. Just
lingers and lingers and lingers. I
was pleasantly and, uh,
(06:50):
love this expression. What about you? Um murray.
You know, Brent, as much as I hate to admit it, I think you were
spot on. I thought your description was right on.
It was definitely a beautiful mouthfeel. Um
I love the creaminess. I thought it hit all the
boxes. Uh, it was really a beautiful whiskey. I
was really pleasantly surprised. Uh, I think it
(07:11):
punches way above its weight. I think for the price, it's an
outstanding whiskey. Um, it's got
plenty of flavor, it's got plenty of proof behind it. Seven
years it's done. It's not immature.
Uh, it's really an expression that, uh, I
was very much surprised. Hadn't tried it before, but I think
if you see it on the shelf, it's worth having. Ah, at
(07:32):
home on your bar.
Oh, for.
Um I really am coming back to this whiskey
and thinking about it more. When I first tasted it, when we first poured it,
I mean, the nose was just amazing. Was the first thing I poured
today. Oh, that just smells great. I thought, this is going to be a good
show.
Um, and it's been sitting in the glass. It's just been getting better.
(07:54):
It's been nicer.
It's softened, it's rounded, it's smoothed
out.
I've had the old Ezra seven year old bourbon before. This is my
first time I've had the rise. It's a new expression from them, I guess.
Yeah.
And, um, rather you said you got the
tobacco on the palate right away. That came in later for
me. For me, it was like toasty oak.
But, um, you said, um,
(08:15):
orange, right?
Yes.
I'm getting, like, orange, like flowers
and orange blossom, and then like candy and
vanilla custard. But I smelled that
sweet tobacco, too. You smell on the
nose.
Initially, I didn't smell it, but now when you go after you
taste it, after you've tasted and you go back to it, then you can get
(08:35):
a little bit of it.
I really dig what they did here, because
it's not that 95 five rye that everybody's familiar
with that's over the top with the orange peel or sometimes
dill, they've got that 51, and that 91st.
They don't tell us the percentages that they blended them in, but doing this
blend, I think they did a great job.
They did a great job.
Um, they really did. It's like
everything that they have done so far. Like the old
(08:58):
Ezra Seven. We first did that a couple of
years ago when that first came out, and we were all blown away. I mean,
this cost how much a bottle?
Well, after that show, it doubled
the.
Wholesale price stayed the same, but what you paid at the store so we're.
Going to tell people, this one is really bad.
Don't look for this one, look for.
This one on the shelf.
(09:18):
Leave it there.
The folks at Luxro have always
we were discussing before, they've always pitched above their
weight. They've always given you a better bottle of whiskey for the
dollar than a lot of folks do. I mean,
they routinely do that. That old Ezra
bourbon was fantastic, and for the money, you could not beat
it. So when I saw this, that was my first thought
(09:40):
is, I hope it lives up to the bourbon. And
it absolutely does. I mean, on the nose,
it's just orange cream.
Again, uh, the very tip of the nose, just a little bit of a dusty
wood note to it.
And on the palate there's that warm.
Honey with that, uh, wood too.
(10:00):
Yeah, it's honey and vanilla.
It's got a great mouth coat to it, really.
It covers the whole palate. I get that sweet
pipe tobacco on the back end on the finish, on it.
I mean, just a really well blended, well put
together whiskey.
I wish the finish were longer. I think that's the only thing knock I have
(10:21):
against it.
It's long.
Uh.
To get a longer finish, you're going to pay
$200 or more.
Yeah, you're right.
For what this is probably selling for
at MSRP, this is a long finish.
It's a longer finish than most. Yeah.
(10:41):
Again, uh, so far everything they've
done under, uh, all the old Ezra sevens have been
an absolute knockout. So
congratulations to them. Really well put together
whiskey. And we're going to be rating the old Ezra
seven year old straight rye whiskey, a well deserved four
sips.
M.
(11:02):
Hey guys, if you do another release, send a full size
bottle.
Yeah. You might get an extra sip if you send
us a big that's the
way we work.
Yeah, if you send a case, you might get eight. I don't know.
Um, so that takes us on to our
next whiskey. So we're going to have Harm tell us a little bit about that one.
(11:22):
Thanks, Bob.
So, uh, our next whiskey is the
Bardstown bourbon Company origin series bourbon
48% ABV. And since its founding,
Bardstown bourbon Company has grown to be a major player in the
bourbon industry. While carefully waiting for their own distillate
to reach maturity, they have become the goto
custom distiller for many known
(11:42):
nondistiller producer brands. After
six long years, the wait is finally over as they released the
origin series, consisting of three different six year old
whiskeys. The origin Kentucky straight bourbon, the
Origin, um, bottled and Bond and origin
Kentucky straight Rye. The full series, all
of which has been distilled, aged and bottled at
Bardstown bourbon company. So this is 100%
(12:05):
theirs from grained, uh,
gloss. Well, I guess they don't grow the grain, they buy the
grain, but it's distilled in there and they're
balling. Uh, it will be distributed to
24 states and the distillery gift
shop and, uh, a number of online retailers as
well. The Bartstown bourbon company origin series
bourbon 48% ABV, 96 proof six year
(12:27):
old mash bill is 60% corn,
36% rye, and 4% malted
barley color is a beautiful copper
penny. And on the nose, um,
what hit me first was caramel. And then
I got like the orange blossom and there's some stone
fruit, uh, a little bit like I'm not
sure it's peach or apricot. And then
(12:50):
underneath the oak starts coming
out and it's really rich. Um,
on the palate,
caramel, vanilla, cinnamon.
And, um, it's got a nice, medium, long
finish with a little bit of herbal and stone fruit quality
(13:10):
going on.
Brent.
Yeah, um, the
nose gave it more promise
than the palate. Yeah, let me grab you. I really
enjoyed the Nose to know. And we'll get back to this and talk
about this after the break.
Hey, we're back and we are discussing,
(13:31):
um, some whiskeys from Bardstown Bourbon Company. Brent
was telling us his thoughts on the first one here.
Yeah, I was getting out of the palate, so, uh, right
off the bat, the fruits don't come through very much
on the palate. Right know, and so I get like, a
floral, light, clove note. Um, I get some bitterness
to it and stuff. And it's very front forward on your palate. It
doesn't give you that mouth coating that
(13:54):
you like to have ah, in a nice bourbon and stuff. It
doesn't give you that whole mouth coating. It was
just a little bit on, um, a little bit of bitterness
for me.
You sure that's not a defect in your soul?
It probably is. Yeah, I definitely
have a bitterness in my soul.
It doesn't have that mouth coating palate like you're talking about. It's a little
(14:14):
bit not watery, I would say, but it's a little
bit lighter on the palate, not giving you that, uh,
nice heavy hug.
It tastes kind of younger than a six year old.
Well, let's try this at seven. I think they're going the right
place, because oftentimes
I find it happens more in wine than it does in whiskeys.
(14:34):
But the nose promises everything. And then you taste it,
it doesn't stand up. It's been a while since that's happened
to me. And when we were doing the radio show in the
whiskeys here, and this one is one of those the nose
promises the world, but the whiskey
just doesn't quite show up for the rest of it.
I think that's a nice way to describe it, Harm.
But maybe if we had this
(14:56):
had more air I didn't put any water in it. I don't
know.
We've had it out for quite some time. I would say that it's a
lovely whiskey to me. I would describe it in
two words light and sweet. Um, I found it a little
bit of a lighter style. It was definitely not mouth
coating. It was definitely not that
viscous, creamy mouthfeel that
we're used to. And I thought it was
(15:18):
just not, uh, as complex as I would have liked
it was.
But the nose is so complex. I think that tells me this is
going to be a better whiskey. Maybe another year.
Take another year, two years. It's going to really well.
Here's the thing, and hats off to them for doing
it. How many people set up a distillery and start pushing
stuff out at 18 months and two years? Two and a quarter
(15:39):
years? Two and a half years two and three quarter years.
Or they make you buy their vodka, their gin.
Yeah. So they had
enough sense to sit on it until they had
a respectable product to put out. And this
is a well made six year
old product. I mean, is it going to improve? I think it's actually going to
get better. They give it eight or seven or.
(16:00):
Eight, but I agree with you there. But that's the
thing. It's so promising on the nose. It's only
going to get better.
It has to get better. And it's not
like this is more.
On wine than whiskey. More on wine.
It happens a lot more on wine.
You'll stick your nose in that glass and you'll go, oh, my God, this
is going to be and you'll sip it and you'll go, that's
(16:20):
water. What happened? Yeah, that's not the
case here. It's not like you go, uh oh, no.
I don't want people to get that idea.
That's an extreme example. It just didn't quite
match up to what the nose was like.
Strawberries, they smell better than they taste. They taste
good, but they always smell better than they taste.
You're really broken. Yeah.
No, I'm serious.
(16:40):
You are just broke.
Of course, you put them in a blender with ice and some rum.
You know what? Yeah, a little bit of sugar.
Yeah.
Get this little sweet and sour mix. There you
go. That got me through four years of Catholic high
school.
Had a nun teach me that cocktail. Um,
but, yeah. No, I mean on the nose.
(17:02):
Yeah, I definitely get the apricot on it. I
get a heavy caramel. I definitely
get the underplayment of the oak.
And in their notes, they
have mint. And I swear, I don't know if it's a power suggestion. I
do pick up just that slight bit of coolness of the mint on the very
tip.
I do not smell it, and I disagree with that completely.
(17:22):
But on the very end of the
finish, I pick up a little bit mint. I didn't mention
earlier.
I mean, I got most of the fruits from the palate. On the finish
is where I got most of the fruits after that followed
through on the nose.
I agree.
Yeah.
I thought the palate was sort of muted and,
um, not very complex.
Anybody put water in it?
(17:42):
Provided some I don't know.
You guys are bogarting all the water down there.
Slide some water down.
Pour a little bit more first. This is the green. Uh, label
was the first one.
I don't think it was green.
No, I think it's the white labor.
The white creamy. Oops.
Mind the microphone.
(18:04):
Hey, uh, I've got priorities. I need
to pour some more whiskey. We'll worry about the microphone
later. Let's
see. Still that beautiful
nose. A little bit of cold water.
Softens it up a little bit.
Yeah, the water definitely does. Open it up a bit.
Yeah, I get more fruit. On the nose with the water, too.
Yeah,
(18:27):
the nose definitely even opens up more.
And the mouth feel yeah, the mouth feel comes out. The
mouth feels better with the water. Taste it. Do it here.
I just did. Yeah, absolutely.
I think this one's just a little bit closed up, but,
uh, again, give.
Another year or two.
What I always say is a lot of people, and I understand when
you're starting out, sometimes you do have to push stuff out before you're
(18:49):
ready. And there's a lot of distilleries out there who we
love, who we had stuff when they first started that was
like, but m now they're making
great stuff. And I understand it's not like
opening a brewery. You open a brewery on a
Monday and by Friday you have product, you're selling it.
I mean, it's a lot of money and a lot of operational
(19:10):
cost to get to the point where you have whiskey to
sell. So I understand why some push it
out earlier, but the fact that these guys
didn't if you're well financed and you think it out
and you've got the backing, you can hold off for
five or six or seven years and
they've done it just like Wilderness Trail did it
and didn't come out with a subpar product.
(19:32):
Came out with a, uh, Woodenville in Washington.
Woodenville. Same thing. Came out with
start with money.
They had partners with money.
That's it. You got to have money. Yeah, it's like
anything else. Money can cure almost
anything.
You went through the construction and you paid all your employees during the
time.
Money and time is all you need.
But, uh, overall, a solid
(19:54):
effort. So we're going to be rating the Bardstown Bourbon company
orange series. Bourbon? Well deserved, three subs.
I think it should be higher.
Honestly, with water, I'm leaning higher myself,
but that's what we put down. So let's go on
to our next one. We're going to have Maury tell us about that one.
All right, well, thank you, Bob.
The next whiskey we're going to discuss is the Bardstown
(20:16):
Bourbon Company origin Series weeded, bottled,
and Bond bourbon. It comes in at 50%
ABV, or exactly 100 proof.
Uh, it is 68% corn, 20%
wheat, and 12% malted
barley.
That's a high barley content.
Yeah, it really is. So this
whiskey, uh, like the last, again, has a nice
(20:38):
burnished copper color to it.
Add some water, the barley comes out on the nose.
There's definitely some serious baked peaches and
cream. Um, there's hints of cocoa
and lemon on the palate, very similar to the
other one. You get a lot of stone fruit and toffee,
and then it finishes kind of medium again, like the
(21:00):
first whiskey. I found this one to be a little bit light, a little
bit sweet. Well, um, made,
um, but not as complex
as what I'm used to. I think that this whiskey,
again, is going to continue to evolve and uh,
I would love to see this whiskey in another year or so,
but I think it was well made, and it's going the right direction.
(21:20):
Harm I think it's
gotten better with air. When I first smelled it, I was not
impressed. I could hardly smell anything when I first poured it.
And now the baked peach and cream you're talking about
just explodes out of the glass.
Earlier, when we first poured it, all I got was the lemon and a
little bit of cocoa. But now that's coming at the end.
Yeah.
Out of the bottle.
(21:40):
It was very muted.
Um, but I think that's the case for a lot of
weeders. Wheat whiskeys. To me, they need time,
they need more aging. Um, they
tend to be softer, so I expect that from weeders. I'm
not a huge weeder fan, but a lot of people are.
Weeders generally need another year or two.
If you like this soft style, this is
(22:03):
right up your alley.
Oh, yeah.
Because I prefer Scotch and I prefer rye.
Um, but weeders are just too light for me, usually.
But as this evolved in the racist, it's
getting better. Hey, I married a
is alabama doesn't wear shoes. Yeah.
White.
(22:25):
What it really reminds me of is a peach
cobbler with some fresh whipping cream on it. And
it's just a very soft and elegant little bit
of peachy. Uh, it
was nice. Nice little warming finish to the end.
Um, I enjoyed
it.
It keeps getting better. Yeah.
There's nothing harsh about it. It's nice and light
(22:48):
and creamy.
I found it to be a little light. I would call it a little bit
entry level.
Too light for you? Really? Too light. Yeah.
It was just like it's very soft.
I do agree with that. Uh, it's got that
softness.
A little feminine.
There's nothing wrong with feminine, man.
Nothing wrong with Maury's trying out his.
(23:09):
Feminine side right now.
Bring me some more feminine, baby. The
soft, fuzzy sweater.
I'm with Harm. I think the nose has
significantly improved since when we owned it. When we
opened it, that's all I got was I got lemon.
Yeah.
But now I'm getting that creamy peach.
Um,
(23:31):
yeah. I don't know if I'd
say it's.
Cocoa or it's a little bit of baking
spice in there.
Yeah, there's a little baking spice, but it's kind of
like a mocha baking
spice kind of mix. I added
water to mine, and that definitely opened up the
nose.
(23:53):
It's missing a little bit of that brioche taste or
smell that would actually make it like a peach cobbler.
More of that peach, but with a.
Little bit of water. Um, the
fruits come out.
I'm getting pear. I'm getting a little bit of peach.
Pear.
Yeah.
There is something wrong with you.
And I get that toffee on the finish, and
(24:15):
it's got a nice finish. It definitely stays with
you. At least a medium to a medium long
finish. It coats the mouth very well.
Slightly salty.
Yes.
Get the top of your mouth covered.
Exactly.
Slightly salty.
Creamy. That's really interesting and nice.
(24:35):
I like it.
Slight bit of salinity.
It's nice.
Yeah.
Again, uh, I think they're onto
it. They know what they're doing over there. Um, and
I think this one's a winner. So, uh, we're going to be
rating the Bardstown Bourbon company origin series,
weeded, bottled and bond. Well deserved. Three
sips.
Interesting.
(24:56):
Bob, why don't you tell us about the next one?
All right, let me pull that one out here.
So the next one we're going to talk about is the
Bardstown Bourbon Company Origin series, kentucky straight
rye. It's 48% ABV, 96
proof. The mash bill is a 95
595 rye, 5% malted
barley. This is finished in custom
(25:16):
barrels comprised of alternating toasted oak and
toasted cherry wood staves. So
interesting.
Which completely explains that
nose, which is like absolutely
just bursting with ripe cherry.
I thought it was because I ate cherries for breakfast this morning and it's.
(25:36):
Really and it's kind of like ripe
cherries, uh, but at the very tip of the
nose.
It's that, but it's not candied cherries.
These are like the dark
cherries, real cherry.
Ah.
It's not like cherry cough drops or
cherry lifesavers.
Not like Sardos. This is like real cherries.
(25:56):
It's not like ranchers, which don't get me
wrong, there's nothing wrong with a cherry candy. I love them.
But this has got the stem in.
The pit with it.
Exactly.
This is like real cherry.
Yeah. Um, but to me the cherry didn't
stand out as much as the toasted oak.
Yeah, they're sort of fighting
for the top level there but I definitely
(26:16):
get that on the nose.
Mhm?
I get that little bit of dilliness in the very tip
of the nose.
Not a little bit, man. It
grows, it's floral and I get a bunch of green
coming out.
But that cherry is just so it just leaps out
of the glass which is really kind of cool.
(26:38):
Mhm,
on the palate, I'm getting
toffee, I'm getting a little bit of mocha on it.
A little bit of baking spice.
Dark, almost burnt caramel.
Yeah. Nice. Very nice. Gives you a nice mouth
coat. Covers the whole palate. Uh, I think
(27:01):
the weeder actually had a little bit longer finish but I added water
to that. I haven't added water to this. So let's
put a little squirt in there and uh what do you
think, Bret?
I mean, the nose on this one again is over promising for
the palate.
To, uh I'm, I'm expecting
Sherry Jelly Rancher when right.
(27:21):
And if it was, I would not.
Weird, but I got some bitterness from the tannins from this,
from, uh, the tobacco and toffee
a lot of baking spice. Yeah, a lot of baking
spice. But the tannins, um, kind
of overpowered it a little bit for me.
Do you think that's the cherry wood too?
It might have been the cherry wood. I did add some
(27:43):
water. I did add some water to it, but, yeah, that could be the cherry
wood that those staves that they put in there.
Actually, I get more of the tannin
with the water than I did without. Now that I've
added the water, I'm getting more of the dry
wood note.
Yeah, same here.
Yeah.
I'd say leave this one alone. Don't add water.
(28:03):
Right.
But I don't know anybody.
Um, I don't remember if we've done anything where
they've done alternating staves, where they've used
cherrywood staves.
I've had some cherry French and American staves.
I've had some cherrywood finish where they either put
chips or staves inside the barrel, but I haven't had it
where they've alternated it before. So this is kind of
(28:24):
interesting.
Yeah. For me, I probably would have just stuck with a
toasted.
There's toasted staves. Are they toasting and charring,
right? Yeah, I think this could have benefited.
Char, but they're definitely toasting.
Yeah, I think this could have benefit from more char.
I mean, when you're making a whiskey barrel here in the US. They're all
just straight up charred. But some of them are given a toast
(28:47):
before the char right. For a long period of time to.
Get deep into the wood wine barrels, they'll do a toast without
the char. Yeah, but I'm saying with this, I think this
layer goes a lot deeper. Yeah, I think this could have benefit from
more toast. Uh, more char. Sorry?
More char. No, I don't know. I mean, it already came
from a charred barrel, and now you're just finishing it off
with, uh the only thing.
(29:07):
I would have done different is the toasted. And I think this is
very interesting with the cherrywood. I mean, since it's their
first release of the ordinance, I might have just left it
just all toasted.
Maybe the next release, I would have done, like, a side
special release with the cherrywood. I'm not saying I don't like it. I kind
of dig it. Um, but I would have just went
(29:28):
straight down the middle of the road with it.
There's a lot of dill here, too, and I know a lot of
people love that dill rye. I think this is totally
up your alley. To me, I prefer more
orange and floral notes. That's the Canadian
style more than this.
Well, you got to drop the rye content. Once you
hit 95, then you're getting that dill whether you like it or
(29:49):
not.
That's sort of the MGP, uh,
moniker, like the bean peanuts.
Everybody has their thing, but anybody that makes a 95
five rye, you get the dill. I mean, it's just
inherent in the mash bill. I think if
they drop the rye content down, that might take it down
and get more of the orange. And if you had the orange and the cherry.
(30:12):
That'S where I want it to be.
Yeah, if you could get. The orange amped up along with the cherry. This thing
would be like a mouthful of candy as
it is.
Uh, I think there's another one where the nose
promised one thing and the palate didn't quite deliver, but it's going in the
right direction. They're doing the right things.
Agreed.
100%. What do you think, Mori?
No, exactly. I mean, I agree with you guys. I think the nose
(30:33):
is fantastic. Um, I love the
cherry. I loved all the promise on the nose.
I just felt that the palate was a little bit light
and a little bit disappointing compared
to, say, the nose. Uh,
a beautiful mid whiskey.
I don't even have that problem with it. I think it's just too green
for me, and that's that too much dill. That's my
(30:55):
personal taste.
I'm just wondering if they knocked the rye content down a little and brought that
orange out, and then they did. Not every other stay,
but every third stay with the cherry.
Oh, look at you getting all technical.
Every third stay with cherry because then you'd
get the cherry.
You can't change too many variables at once, man. You want to see what's
happening, change one variable at a time.
It'd be like going to Willy Wonkas M and eating candy.
(31:17):
All know.
Okay, Bob, um, I'm just throwing that
out know, you guys are the ones that are
complaining. I want to tell you, I'm the chill one here.
No, I really enjoy what is doing dude. I
really do. The dude of vines.
Exactly.
We've been a couple times, and,
um, uh, Bob and I have been a
(31:38):
couple at least been a couple of times with Bob. I don't have any time. Bob
bob's probably been there. Bob probably lives there. How many times you've been there,
Bob?
Uh, more than I can count.
Yeah. There you go. I've been there a couple of times with Bob, and I
think it's a fantastic facility, and
they're very upfront with what they're doing. And they'll tell you
whose whiskey they're making that day. It's great.
And the restaurant is solid. It's one of the
(32:00):
best restaurants in town.
If you're going to go visit Bardstown.
Definitely if you're in Bardstown, if you don't go to
Bardstown Bourbon Company, you've made a grievous error.
And I think they're doing good stuff. And I'm very happy with this origin
series. First time I'm tasting it.
Exactly. It's their first release, and I think they're doing very
well. So we're going to be rating the Bardstown Bourbon company.
Origin kentucky. Straight rye, three sips.
(32:22):
Interesting.
Hey, and we're back, and we just finished talking about the
new origin series whiskeys from Bardstown, um, bourbon
Company. Very, very interesting stuff. I think they're
well on the way to making some really quality whiskeys.
So we're going to go to our next one, and we're going to have
Harm tell us about that one.
(32:42):
Thank you again, Bob the uncle.
Nearest straight rye whiskey is 50% ABV 100
proof. This is a straight rye whiskey that originates
in Canada according to the exact, uh, American
specifications required to be straight rye whiskey
and then aged in New York for a minimum of four years
before moving down to Tennessee, where it is rested in
Uncle Nearest barrels for an additional
(33:04):
maturation. The liquid is tasted
barrel by barrel and blended by master blender and great
granddaughter of Nearest Green, Victoria Edie
Butler. So, um, we
didn't talk about the story of Uncle Nearest. We've done it in other
episodes.
You can go mean.
Uh, Bob, you know more about than me. But Nearest was the guy who
apparently, according to the stories, is the guy who taught Jack Daniels
(33:27):
how to distill.
Well, Jack Daniels was a young kid and was not happy
with his stepmother, so he ran away from home
twelve or 14 or something like that, and ended
up moving in with, uh, Reverend Dan
Call, who, in addition to being reverend,
also had a distillery and made booze.
And the man that ran that distillery was at the time
(33:49):
was an enslaved man named Nearest Green.
And Uncle Nearest
was the gentleman who taught Jack Daniels how to make
whiskey when he was a kid.
Um, then the war happened.
The slaves were freed and all that. And then
eventually, Nearest ended up going to work with
Jack. Um, there is a picture that circulates if you
(34:11):
go there, that shows Jack Daniels, uh,
standing next to a guy that originally they used to
say, that's Uncle Nearest. But they've now
come back and said, no, we're pretty sure it's not him. We think it's his
son, because they look so much alike, because they were
father and son. Um, but he's
the man who basically ran the distillery when Jack
Daniels was a kid and didn't know how to make whiskey. So,
(34:34):
um, that's the story in a nutshell.
So they've resurrected the name, and
now they're purchasing whiskey and bottling it
under the name. So this is, uh, again, the
straight rye. The color is a bright
gold copper. Uh, the
nose. This is a weird one. This is a
(34:54):
very herbal nose. I don't expect this from Canadian
rye a lot. What's going on here? I
get sweet pipe tobacco and tomato
leaf. It's all tomato leaf for me. It's kind of
weird. Very green. And, uh,
there's something else going on. A little bit of spice underneath, but not
much
(35:17):
on the palate. The entry
is little tannic, a little bitter,
with a lot of baking, um,
spice. And it
fades into, like, a chocolatey note.
Um, finish is medium, but then it goes sweet
again. It's a medium long finish,
goes bitter and then gets sweet like honeyed, and
(35:39):
then goes away. It's just all over the
place. I have no idea what to think. Maury, what do you
say?
No, I agree with you, Harm. Uh, I thought that
the nose was okay, but what I
was really getting was, uh, a
monotone on the palate. For me, it was green, it
was vegetal. It was, uh, young. It
(36:00):
was immature. Um,
it needs time. Really needs
time. Um, brent.
I actually liked, uh, the nose on this.
It was like a soft, vanilla honey nose to me.
Where?
I mean, to me, it was where.
(36:23):
Yeah, I didn't get the tomato leaf thing.
I didn't get it either on the nose over me.
I can smell green tomato leaf. Here,
I'll give you the honey. Underneath there's the honey. But I'm not getting
vanilla.
But this one here, you really need to add
an ice cube or some water to this
to kind of take out some of those
(36:43):
tannins and the bitterness to it.
It softens it up a little bit, because I think the tannins
kind of overwhelming a little bit on your palate.
Uh, but
that's what I get on my palate and on my,
um know,
(37:04):
I don't know if of not for
me.
Bob again, I didn't
get that vegetable note.
How do you not oh, my God. It must be
really that's the thing.
And that's why when you see a show where it's like
one guy doing a review, it's like, well, that
only works if it's your power. Line up
(37:27):
with him.
Yeah.
Like when we do the wine episodes, when we get Denise
in here, do the wine episodes. I love having Denise. Here one,
she's much more literate than that monkey on the other end
of the table.
She's also easier on the eyes. Yeah, but how
do you marry her? How did you do that?
He lied.
But her palate and my palate in wine seem to
(37:48):
always be in sync. Like, if I'm going, I taste
this, no one at the table will get it, but she'll get it.
So your palate is different. Everybody's
palate is different. So that's why it's important to have a show like
ours where you have four or five people going around the
room, because there are certain things people pick up. You got
two people here picking up the vegetable thing, and it's knocking them over.
(38:08):
You got two people over here not picking up at.
Eating a vegetable. Bob you don't look like you eat vegetables.
Um, no.
Have you seen that body type of his?
No.
Does he look like he's ever eaten a vegetable?
Pear is a shape. Yeah.
I mean, to me, the nose was fruit.
(38:32):
Pears of fruit.
Yeah, pears of fruit. And so is a tomato,
literally.
Um, very sweet on the
nose, which, for
rye, just like, what it didn't
register. This doesn't smell like rye.
No.
(38:52):
And then on the palate, um,
that tannic edge to it
that popped out is usually something
I would get on something that had actually been aged a little
too long. Uh, yeah. Um,
but usually if you can taste
through that tannic, that old wood,
(39:14):
then you can taste the old whiskey behind it
something that's come to that point. So I don't know why
the tannic level is so high. Um,
adding the water to it, it didn't make it go away, but
it took that edge off to where it wasn't nearly as
biting. Um, so this one definitely needs
water. It is softened up a bit with air,
(39:34):
but honestly, it doesn't taste like a
rye to me.
It leaves me confused.
Right?
Yeah. It leaves me not confused and angry.
Just confused.
No, just confused.
Confused and angry is different.
Confused and angry is your daily
yeah, it's his nickname.
But now I've got whiskey in me, so I'm no angry.
Yeah.
I'm a very happy drunk.
Sure. You no have reason to be angry.
(39:54):
He's a happy drunk. Okay. Yeah.
How many times have you had to never mind. We won't even go
there. So we're going to be rating the uncle
nearest, uh, straight rye whiskey. Two
sips.
Well, isn't that nice?
So that's going to take us to our next one from Uncle Nearest. We're
going to have Bret tell us about that one.
Thanks, Bob. This is the uncle nearest uncut,
(40:14):
unfiltered rye. 59.8%
ABV or 119.6 proof,
100% rye. Hey, careful, man.
There's a beverage here.
Oh, for sure. Yeah. This inaugural
distillery only release was made in British
Columbia and was aged in New York for a
minimum of four years before moving down to
(40:35):
Tennessee. On the nose, I'm getting, like,
that's.
Where it went wrong. It went to New York.
They had a New York.
Yeah.
On the color of this one, you get that
getting, um, more towards that 70s, uh, copper penny kind
of looking, um, on the nose
again. I got honey, vanilla. Nothing
(40:55):
in the nose said rye to me. Not
one thing says rye to me. But on the palate right away,
I get some pipe tobacco, uh, some baking
spice, a little bit of honey. Um,
I get those tannins come through. Um, what
you really need to do with this one again is you need to add,
uh, some water or a ice cube to
(41:16):
it. Uh, it really, uh,
helps the entire, uh, complexity
of this. But
overall, the finish was kind of off putting
to me a little bit a little bit on the side of my
mouth where, uh, just on the side instead of my
entire palate. And,
uh, the tannins kind of overtook it a little bit
(41:38):
as well.
The funny thing is, this is the uncut rye.
Yeah.
And for me, the tannins were lower on this than they were on the
first one.
Yes.
I mean, they're still high.
Right.
Um, and again,
I'm a person who kind of likes an
older Woody whiskey,
especially like an older Woody bourbon. Um,
(41:59):
I kind of get in that mood and I kind of enjoy it. But
usually with that additional
wood behind, that
is 1718.
Here I am trying to make older Woody jokes.
Nothing PG 13 here.
Yeah. No, it's the moment the world has waited
for. Exactly. So,
(42:21):
um, you're getting
that up front, but then you're getting a, um, much
younger whiskey behind, which, again, confuses
me. Um,
I'm trying to figure it out.
Yeah, it's definitely
different.
(42:41):
You see, you said this didn't remind you of rye.
This one I thought no, on the nose. On the nose, it did not remind me. M
not on the nose at all. On the nose, not at all.
But on the palate I did vanilla.
And I got the vanilla on the nose. But I get a little bit of white
flour, which sometimes I associate with light white flowers,
which I sometimes associate with rye. But that
damn tomato leaf keeps coming back again.
(43:02):
It's there. It's not as prominent as with the one,
uh, at the 50% ABV one,
but it's still there. Uh, and the palate,
it's very green.
Yeah.
Green wood, chocolate.
Not very pleasing to me.
Yeah. I'm still not getting that vegetable
thing.
(43:25):
You must have had too many vegetables last night because this thing
is a vegetable bomb. It's
young, it's not complex, it's
not interesting. It might
improve resume, it might
improve with age, but gosh, I'm so
disappointed. On paper, this sounded great.
Uncut, unfiltered barrel strength
(43:47):
120 proof, 100% rye. I mean,
how do you take something coming out of Alberta?
Is this from British Columbia? This is British Columbia. It's a
different this is not Alberta rye company.
This is somebody else is producing it.
It's not you, it's me.
It's coming out of Canada. It should be amazing. And
honestly, it's either in its,
uh, introverted closed stage
(44:09):
and waiting to open up and emerge, or
I don't know. But honestly, I had
high expectations.
Instead taking it to New York thing. That's what they did.
Yeah, I had high expectations last time.
I went to New York. I got bugs, for crying out loud. So, yeah,
I'd stay out of New York.
Well, this is because you brought them from home with you.
I wish, I wish it was that easy.
(44:33):
Well, what are we going to rate this one, Bob?
Well, we're going to be rating the uncle. Uh, nearest
uncut, unfiltered rye. Uh, two
sips.
Well, isn't that nice?
So we're going to go to Maury for our next one.
Why, thank you, Bob. The next whiskey is the uncle.
Nearest single barrel whiskey
barrel number eight at 59%
(44:54):
ABV, or 118
proof. Each barrel for this relief
release excuse me. Is distilled
aged and bottled in Middle Tennessee.
Again, it's got a beautiful burnished copper color
on the nose, fairly, uh, similar
to the others in that, um, it
(45:15):
does have a hint of vegetable, but it's definitely
a little bit more approachable. And it's got some
niceties that, uh, I think you can appreciate.
Then this one has much better viscosity. It
coats the palate a little bit. Nicer. It's got a little
more complexity. It's got a little more age on
(45:35):
it, and it's got a more of a medium finish. This
is definitely more drinkable and approachable
compared to the other two. Uh, I think it's pleasant.
I think it's well made. I think with a little bit of air,
perhaps a touch of water, uh, it's
a serviceable whiskey. What'd you think, Brent?
So this one reminds me more of a rye than the first two
(45:56):
that were
nose. I love this nose.
You're right. The best of all, this is not a rye.
This is just an American whiskey.
This is American whiskey.
Right.
An American whiskey. But, uh, this one,
I love the nose on it over above everything else that
we had from them. Uh I really love this. And
then, um, I got lots of pepper,
(46:17):
baking spices, a bit of tobacco, hints
of vanilla. And then I got that little funk to it, like that old
kind of like that old funk that you get from the older
whiskeys. Just a little bit. Not a lot and
stuff, but, um, still has that little bit of
bitterness to it. Yeah. So I don't know
where they're sourcing from or how they're
(46:37):
getting, because this is the third one with the
bitterness. And how do they go from three different places
and still get that same bitterness, is what I don't understand
of why I'm getting those tanins and that
bitterness all from three different sources,
uh, of their product. I don't know what's going
on.
So many inappropriate jokes spring to mind.
Which I just I was just thinking something
(47:00):
along the lines of uncle nearest tears. Add the
bitterness to the whiskey.
Let's not go there.
All right, well, we're going to rate the uncle nearest single
barrel whiskey barrel number eight, three sips.
Interesting.
It was definitely better than the other two, too. I didn't even get a chance to
talk about it. Man. I'd got that's.
Okay, we don't care what you have to say.
Whatever.
(47:21):
All right, let's move on to our last one, which is the
uncle near single barrel rye. Barrel number
160.5%, AB
121 proof, 100%
rye, made, uh, in Canada, age in New
York for a minimum of four years.
Again, New York.
Why?
And again, probably something to do with the taxation.
(47:42):
I get a sweet nose on it.
Like a candied
like a candied orange.
Exactly. That orange is, like, pops right out.
Like a candied orange. Peel
a little bit of the pith. I get just a little bit of that bitterness
on the nose, uh,
(48:04):
on the Palate
brown sugar maple. And then the finish
just drops as, uh, soon as you swallow it, the finish is
gone.
Closest down where I like, yeah,
on the nose. Yeah, that vanilla. The honey orange.
I love that. Um, again, I must have a bad nose.
(48:25):
This does not remind me of a rye. Uh, but
the palate vanilla, honey, a little bit of slight
tobacco.
It's all front, palate.
Yeah, and you just said it just finishes off
right off. So dies right off.
All right, well, we're running out of time, so we're going to rate
the uncle nearest single barrel rye. Uh, barrel number one, three
sips.
Interesting.
(48:49):
So, anyway,
um, I don't know
about you guys, but, uh, I'm just still kind of
puzzled as to why the first two didn't smell like rye.
Yeah, same thing.
I was puzzled by that as well.
The one that's actually not classified as rye smelled more like rye.
Exactly. Well, that's all the time we have for
(49:11):
today. I want to thank our co host for joining us. Thank you, Brent.
Uh, thank you. I kissed a lot of frogs today.
Yep. And thank you, maury.
Thank you, Bob. Always a pleasure to be in the damp, dark
basement.
And thank know
well, I was here.
I mean, well, for sip
(49:32):
said and.
Smoke, it's better to drink whiskey than not, right?
For sips, sudden smokes is made, man. Bob, thank you for
joining us. Remember, life is too short to drink bad
whiskey.
Short day today.
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
(49:52):
and tap just tap it in the subscribe button.
Give it a little tappy, tap, tap, tap a
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(50:14):
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(50:35):
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Uh.
(51:00):
This has been a one tan hand production of
Sip, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the Dude in the Basement studios.
Your host, the Good old Boys, will see you all next
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(51:24):
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