July 30, 2025 • 31 mins
Drunk Leprechaun, Take 4
@Redbreastirishwhiskey #irishwhiskey #scotch #podcast #radioshow #host
Co hosts : Good ol Boy Justin, Made Man Brent, Made Man Bob
SIPS – Dive into the rich world of Irish whiskey! Expect lively banter, tasting notes, and plenty of laughs as they rate each whiskey on their unique scale. We span the world of barley based spirits from one side the planet to the other. Pour yourself a dram and join the fun! Don't miss out on this engaging episode where our hosts remind us that life is too short to drink bad whiskey. Tune in and raise a glass with us! We will be discussing this whisky and rating them from 1-5 with 5 being the best:
6:00 Redbreast Single Pot Still Irish Whisky 12 Yr 4 SIPS
8:55 Redbreast Single Pot Still Irish Whisky 15 Yr 4 SIPS
13:27 Redbreast Single Pot Still Irish Whisky Missouri Oak 4 SIPS
20:00 Glendronach Allardice Single Malt Scotch Whisky 18 Yr 5 SIPS
25:33 Westland Solum American Single Malt Whiskey 3 SIPS
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Producer: Made Man Bob
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Irish Whiskey, Red Breast, Glendronach, American Single Malt, Whiskey Tasting, Whiskey Review, St. Patrick'S Day, Distillation, Whiskey Ratings, Bourbon Cask, Oloroso Sherry, Single Pot Still, Whiskey Enthusiasts, Spirits, Whiskey History, Tasting Notes, Whiskey Cocktails, Whiskey And Food Pairing, Sustainable Distilling, Craft Distillery
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:01):
Now for today's quick shot of, uh, sips, suds and
smokes.
>> Brent (00:08):
Hey, it's sipping time. And welcome to this quick shot
episode where everything good in life is worth discussing.
We are, uh, the best thing on at
2:06am M and
306. Well, I don't know about 306.
>> Justin (00:22):
No, can't hurt.
>> Bob (00:24):
Uh, my C span's not coming in anymore,
so this is the best.
>> Brent (00:28):
You had a C span?
>> Bob (00:29):
I had it.
>> Brent (00:30):
Well, it helps you maintain your figure.
>> Bob (00:32):
Yes, and other things.
>> Brent (00:33):
Yeah, well, you know, the natural way
is much more painful, I'm told. So, you know. Oh,
we're talking about something different. Okay, never mind.
Well, this is made man Bob. And joining me today, our made man
Brent.
>> Justin (00:47):
It's a pleasure to be here.
>> Brent (00:48):
And good old boy Justin.
>> Bob (00:50):
Good morning. Great day to be in the basement.
>> Brent (00:53):
And our sips, uh, shows, uh, our quick shot
episodes are all about wine, distilled spirits, tea, coffee, and
anything else you can sip. And this is a whiskey
episode. And this probably isn't going to make it on the
air in time for St. Patrick's Day, but we
got a good bit of Irish on this one. So we've got
from Red Breast, we've got the Red Breast single pot still
Irish whiskey, 12 year old. The Red Breast single
(01:16):
pot still Irish whiskey, 15 year old.
The Red Breast single pot still Irish whiskey,
Missouri Oak. From Glendronach, we have
the Glendronach Allardyce single malt scotch
whiskey, 18 year old
Yahoo. And from Westland, we have the
Westland Solemn, um, American single malt
whiskey. So why don't you tell us about our sips
(01:38):
ratings?
>> Bob (01:39):
All right. Well, happy St. Patty's Day
to everyone in the world. One
siphon. Give me a glass of water to wash
out my mouth.
>> Brent (01:53):
Prince the drunken weapon. I'm sorry.
>> Bob (01:56):
We'll let him do, uh, three through five. I'll see if I
redeem myself with two. Two?
No. But what else should I
have?
>> Brent (02:06):
Well, that sounded like his Robin Leech.
>> Justin (02:11):
It did.
>> Brent (02:12):
Nice. And champagne wishes and caviar
dreams.
>> Bob (02:15):
Yeah, Europe leprechaun too.
>> Justin (02:18):
Oh, and the three ships. Interesting. What
was this again?
>> Brent (02:22):
Interesting.
See, there's the Drunken Leprechaun.
>> Justin (02:25):
There you go. Uh, four ships.
Let's keep this secret to ourselves. Pour me another.
>> Brent (02:32):
That's classified.
He's always trying for me lucky charms.
>> Justin (02:36):
Yeah. Five sips.
>> Brent (02:38):
Oh, my.
>> Justin (02:39):
Uh, I, uh, was unaware anything could be this good.
Oh, my goodness.
>> Brent (02:47):
And I just got an email from the Republic of
Ireland. You have been banned, both of you.
>> Bob (02:52):
Oh, Alabama. Now Ireland.
>> Brent (02:55):
Neither one of you can ever set foot on the emerald aisle.
Ever. So, uh, that goes my
summer trip. Yeah, so much for you too.
>> Bob (03:02):
All right, I'm gonna pretend I'm Joe Rogan.
They'll let me in.
>> Brent (03:07):
Then let's have Brent tell us about
a, uh, little bit about Red Breast.
>> Justin (03:11):
Thanks, Bob. So Red Breast traces its roots back
to the founding in 1857 of W.
& A. Gilby, who were wine importers and
distillers in London. The first official reference to the
brand name Red breast appears in August
1912 when Gilby added Red Breast to
their J.J. liquor whiskey. Twelve years old,
(03:32):
described as one of their famous brands. The
Red Breast name was added in reference to the chairman of
Gilby's at the time, an avid bird
watcher who is nicknamed Red Breast.
>> Brent (03:42):
Well, Turkey. Turkey was already taken. You know,
pelican just sounded weird.
>> Justin (03:47):
So Penguin. Penguin just wasn't a penguin would be
awesome. Yeah, the puffer bird, you know, those are.
>> Brent (03:53):
Yeah. Puffins.
>> Justin (03:54):
Puffins, yeah. So an advertisement in
1933 reads, Red Breast
Liquor Whiskey at your service. You could not wish
for a stauncher, truer friend,
always ready to help refreshing you through the
sultry thirst, making days of
summer, shielding you from the piercing winds
and driving rains of winter. And in every
(04:16):
season providing itself a most welcome and
peace bringing night cap. That's, that's a
lot to put on a bottle.
>> Bob (04:24):
Could you say it's an all year sipper?
>> Brent (04:26):
Hand me a bottle. I want to drink now.
>> Justin (04:29):
I'm ready to get into this.
>> Brent (04:30):
Ah, I'm thirsty. Look at this. Uh.
>> Justin (04:32):
In the mid-1960s, red breast was being
bottled annually in batches of approximately
4,000 gallons. That's
18,000 liters to satisfy a
steady demand for the brand.
>> Brent (04:44):
I've seen you go through that.
>> Justin (04:45):
Yeah, well, that was a weekly. That was a weekly allotment.
>> Bob (04:48):
Uh oh, the 4,000 gallons.
>> Brent (04:50):
Yeah.
>> Justin (04:50):
In 1970, Irish Distillers Limited
IDL decided to phase out the
sales of bulk whiskey by the cask to
the wholesalers and retailers founders who bottled
it themselves. Gilby's, however, managed to
persuade IDL to continue supplying them
pure pot still whiskey for Red Breast until
the closure of Bow Street
(05:12):
Distillery in the summer of 1971.
The last bottling of Red Breast under the Gilby
banner occurred in 1985. In
1986, Gilby's, who had long
stopped since maturing Red Breast in their vaults
in Hardcourt street, entered into an agreement
to sell the brand name to Irish Distillers. In
December 1990, one red breast was
(05:34):
reintroduced by Irish Distillers Limited after an
absence of almost 10 years. The veritable pot
still whiskey was given a thorough makeover and
benefited from the Irish Distiller's revamped wood
program. So our first one we
going to dig into is a red breast single pot still Irish
whiskey. 12 years, 40% ABV,
(05:55):
80 proof. This is red breast
flagship expression pure pot still Irish
whiskey made with malted and unmalted barley, which has been
triple distilled, then matured in the combination
of ex bourbon and oloroso sherry casks.
So the, the color on this is like a,
like an 80s copper penny. The.
(06:16):
On the nose I get, I get fruit mainly,
uh, like stone fruit on there
on the palate. Yeah, I get some, um,
I get some toasted oak. I get a little bit of sherry from
that oloroso cask, uh, baking spice and
black pepper, some plums. It's got
this beautiful nice little
(06:36):
bit oily mouth coating to it. Just, just
covers your mouth and, and the finish. You know, for
a 12 year, this finish just doesn't stop. It just goes on
and on and on. I, uh, I'm very impressed with
it all the way around. So Justin, what are you
thinking?
>> Bob (06:52):
So when we first cracked it, I found the nose was very
sweet. That faded off over time
into balance. I got
tangerines, orange cream candy
on the palate. Classic
malt flavor. Like a scotch,
it is spicy on the upper palate.
(07:12):
And on the finish it was like
smooth, creamy orange
marmalade. And I love this.
I really did what you think, Bob.
>> Brent (07:25):
I'm a huge red breast fan. Anyway, um,
it's one of my favorite Irish whiskeys. I prefer
this, the single pot still style of whiskeys
anyway. But I still think they're one of the
finest whiskeys you can buy for the money. Um,
I mean, single pot still is different from,
you know, your regular blended Irish whiskeys
(07:45):
and from, you know, the single malt Irish whiskeys. And. But a
single pot still, it's at least 30% malted
barley and at least 30% unmalted barley. And that goes
back to the malt tax back in the
day. Um, they were trying to tax and tax and
tax like they usually do. So the distiller started including some
unmalted barley in because that wasn't taxed.
(08:05):
Um, and little did they know it would create a whole new
style of Irish whiskey. And it gives you that creaminess that
you get with that unmalted barley. And it's
just, it's Such a sweet nose. It's
just creamy, creamy sweet barley
dark, uh, Manuka honey. The citrus is
definitely there. The um, I get the stone
(08:26):
fruit like an apricot on it. I get
the orange marmalade. It's just, it's, it's for a
12 year whiskey. It's amazing how well this one
can be made. It's, it's just, it's a, it's, it's a great
whiskey. I always, always look for it whenever I'm in the
store. So, so we're going to be giving the
Red Breast single pot still
(08:47):
Irish whiskey 12 year a uh, well
deserved. Four sips guys.
That's classified.
So that's going to take us to our next one from Red Breast
and we'll have Justin tell us about that.
>> Bob (08:59):
Now I get to talk about Red breast single
pot Irish whiskey 15 year.
It's 46 alcohol by
volume or 92 proof. And
no, I did not do the math.
>> Justin (09:11):
No, uh, it's interesting that they, that they raised the,
the proof on it, you know from the years three years and then they
raised the proof a little bit too.
>> Bob (09:19):
Yeah, they were thinking about each expression.
>> Justin (09:21):
Yeah.
>> Bob (09:22):
On its own, you know they were. And
this expression was first released in Europe in
2005 having been produced for
their long time champion and French distributor
of red breast, La Maison de Whiskey
Paris as part of their 50th
anniversary celebrations.
(09:42):
Introduced in the US in
2010, the whiskey which is comprised
of slightly different formulation to the 12 year old
and is non chill filtered. So on the
nose I got like a strong
citrus concentrate. Maybe a function of
the age, maybe a function of the higher proof or
both. I got uh, bing
(10:04):
cherries, orange slushy
on the palate. It was sweet on the front
and spicy on the back palate at the same time.
Usually you get one then the other. So it was
pretty mouth coating and the finish,
um, it was sweet in the front
and then the palette just kind of had a
(10:25):
beautiful burn from the back palette all
the way down your throat. It was just
pleasant. What did you think?
>> Justin (10:32):
Yeah, the one thing I noticed the
big difference to me on this one is that I thought the
finish, the 12 was much longer than the finish
on the 15. I'm not taking any, I'm not taking anything away from
the 15. But yeah, on the nose got that fruit, the oranges,
a little bit of spice. On the palette I got pomegranate,
some plum, uh, pepper, light
(10:52):
toasted wood. All in all a good, it
wasn't as oily as the first one. So that mouth feel wasn't
quite the same. Uh, but a really nice finish.
It was very enjoyable. Um,
I can see why they, why they up this, up the proof on this one a little
bit still just as enjoyable as
the first one. I mean, don't. But, but totally different. Like you would think,
(11:13):
like, oh, it's just 12 and 15. Oh, you just got something
three years older that they didn't do it like that. It's,
it's a completely different expression.
>> Brent (11:21):
Yeah, well, that's the thing. It's, it's, it is a, it's
a different formula. Um, it's made slightly differently.
So it, it is not, you know, just three
years older. Um, this is one that
has always been a favorite of mine. Now the 12 is.
I love the 12 because I can get it anywhere. 15 is a little bit
harder to find. Um, but when I can,
(11:41):
um, I will absolutely reach for it. I was just
mentioning to the boys when we were in Ireland last
April, ended up in a whiskey bar in Dublin,
uh, not too far from Temple Bar, but not there where all
the damn tourists are and
looked on the wall and what did they have? They had the whole range. And what
did I buy? I sat there and had about three or four drams
(12:02):
of the red breast 15. And I was just sitting there
and just happy as a clam because I just.
Yeah, just give me another one. And not expensive,
very reasonably priced, you know, fantastic
dram. It's got a great nose to it.
It's not as sweet as the 12.
(12:23):
And the fruit comes out a little bit more. For me,
the wood is a little bit more present on it.
>> Justin (12:31):
M. It's got that toasted wood note to
it. You know, it's. Which I
don't think it's toasted at all, but it's got that note to it for
sure.
>> Brent (12:42):
Yeah, there's, there's um,
the wood definitely comes out more, but I'm not sure if it's the toast,
if it's toasted wood or if it's more like toasted bread.
But there's, there is definitely a toastiness to it.
Um, you definitely get a little bit more of the
tannin,
especially in the mid palate, uh, especially after the
(13:02):
swallow. Um, but it's, it's not
as light and creamy as the 12. It's a little bit sterner,
a little bit more serious. Um, you know,
overall, just a really
delicious and pleasant whiskey. So
we're going to be giving the Red Breast single pint hot still
Irish whiskey. 15 year a well
deserved forceps.
(13:24):
That's classified.
So that's going to move us on to our last red
breast. We're going to have, uh, Brent tell us about that one.
>> Justin (13:32):
Thanks, Bob. This is the red breast single pot still
Irish Whiskey Missouri Oak,
50.5% ABV and 101
proof. Again, this one jumped up again in
the proof. You know, we've gone from 80 to 101.
So this red breast Missouri oak edition,
the latest addition to red breast esteemed American oak
(13:52):
series, it's red breast single pot still is
first aged in sherry and ex bourbon barrels and then
finished for 10 months in Virginia charred
Missouri oak barrels assembled by Kelvin
Cooperage in Louisville, Kentucky. So again the
color on this one, it's a little bit more closer to like
a 70s penny. Um, the.
On the nose I, I get like some cinnamon, a little bit
(14:15):
of baking spice. Uh, on the palette I got
nutmeg, cinnamon, vanilla.
I get a little bit of, I got some, a slight bitterness, like
a black tea kind of thing. I didn't think tea
was on our episode this week, but I guess it is.
Um, it's. Again, this one
was a little bit off to me. Um,
(14:38):
just the, the finish. Let me take another swig here.
>> Brent (14:42):
Try add a little water and see what it does for you.
>> Justin (14:46):
Yeah, the um, I still get that,
that, that little, that little bit of bitterness to it. That's
maybe when I add some water here it'll go away. But
the um, I like the other
two expressions better. That's one way to put it.
So the higher proof to me didn't
equal to a better proof on this one.
>> Brent (15:06):
You know, it's that virgin oak is
I think what's giving you all that extra. So
yeah, we'll be back. Uh.
>> Justin (15:20):
Blue.
>> Julianna (15:24):
Look to the left, uh, to the
right. Keep your eyes on the rug.
My, my darling wondering if
we're only passing through
open roads and open
windows. My hand is yours
(15:45):
forever sweet love. Our eyes
ahead on these back roads with a
view.
>> Brent (15:54):
Hey. And we're back and we were discussing the
red breast single pot still Irish whiskey Missouri
oak and we just handed Brent the water bottle. Add
a little bit of water to it. What did it do for you?
>> Justin (16:04):
Well, it really kind of mellowed it out there.
Wasn't that some of that, that off
putting note that I was getting? It really kind of
brought it, brought it up and uh,
enhanced it. You know, this one here, you kind of, you definitely need
to add a little bit of water to it. You know, maybe,
maybe a small cube of ice. Or something. We'll do the same thing.
Um, if it's that. The. The huge.
(16:27):
It's still a little bit of that bitterness of the black tea, but it's just on the very
back side, um, of your tongue on each side
and a little bit dryness there, but it's.
>> Brent (16:36):
Maybe just a little bit too much in the virgin oak.
>> Justin (16:39):
Yeah.
>> Brent (16:39):
But the water is definitely tamed it.
>> Justin (16:41):
Yeah, definitely. It's a huge improvement to it.
So, Justin.
>> Bob (16:45):
Well, uh, if my tongue was a graphic equalizer, adding
the water just took the. The middle three
almost all the way up to the top. Really changed
the mid palette a lot. The nose before
was nice and oaky, and it still is.
It didn't change it. Um, on the pallet before,
the water was like marshmallows, oak vanilla.
(17:06):
After, just a whole bunch of hazelnut
and spice. And the finish,
it was all back palette. And after water, it's
mid palate. It's pretty cool. Do it both
ways. That's what I say.
>> Brent (17:20):
Yeah. I think Brent's right. I think a cube would be perfect. Just.
>> Bob (17:22):
Oh, yeah.
>> Brent (17:23):
Sit there and melt just a touch. Yeah, yeah.
>> Bob (17:25):
And then drink it all.
>> Justin (17:26):
Yeah.
>> Bob (17:27):
You know what? I never advocate ice, but today I will.
>> Brent (17:29):
Yeah.
>> Bob (17:31):
For this expression.
>> Brent (17:32):
Do it. It's like night and day. Just
adding a little bit of water. I mean, it's completely
different whiskey. Um, I was
fine with the. With the oakiness on it.
It didn't bother me, but I tend to kind of like a heavy
oak. Um, but it. It is absolutely
melted out. There's a. There's
(17:52):
a mintiness or a spearmint that's come forward in the mid
palate that I didn't. I wasn't able to taste before. That I now
taste. And that. That. That
spearmint just stays with you.
>> Justin (18:03):
Yeah.
>> Brent (18:04):
I mean, after you swallow, that's. That's still there. That. That
is riding along on me. Um,
yeah, this is.
I like it. I like it so much more with the water. I mean, I liked
it before, but I. I definitely. This is. This has
improved, uh, significantly for me with the water.
Yeah, it's tamed it out, I think. I think maybe. What was
(18:27):
it, 10 months in the virgin oak? Maybe they should have reeled that back Maybe at
about 6 or
7, like you said.
>> Bob (18:33):
That could add a little water to it.
>> Brent (18:35):
Like you said, Add a cube.
>> Justin (18:36):
Right. Add a cube, and, uh, you know, you're all set.
>> Brent (18:38):
Yeah. So.
So we're going to be giving the red breast pot
still Irish whiskey, uh, Missouri oak, and improved
score we're going to give it
four sips.
That's classified.
>> Justin (18:56):
Yeah, without that, without the water, it was. It was a
three sipper.
>> Brent (19:00):
Oh, yeah, I was at three. We were all.
>> Justin (19:01):
Yeah, we were all in agreement. It was a three.
>> Brent (19:03):
And once that water entered the equation.
>> Justin (19:07):
Really, I mean, sometimes you got to.
>> Brent (19:09):
Do that and we. We do it. I mean, on every
show, we can. Please add some water to your whiskey. Give it a
try, you know, and this is. This is the classic
example. Adding it significantly approved
it. And so I was talking
to somebody about this the other day. Day. And they say, you know, we're always preaching, you
know, add water to your whiskey. It's not. It's a very un American thing
to do. But about half the time, adding water
(19:32):
makes the Whiskey better. About 25% of the time,
it washes it out. So fine, just down that and then pour some
more whiskey out of the bottle. And then about 25% of the
time, for me at least, it doesn't really make much of a
difference.
>> Bob (19:44):
Or open it and put it away for two or three months, let the
oxygen get to it, and that'll change.
>> Brent (19:48):
That also helps as well. So, you know, we're. We're taking these
things straight out of the bottle. But, ah, you know, but there's also people who
argue for and against oxidation, you know, whether it's
a change or not.
>> Justin (19:58):
I mean, we did get all neck pores on this, so. I
mean.
>> Brent (20:04):
Animal. Good Lord, No.
>> Justin (20:08):
Little turkey necks.
>> Bob (20:11):
Ready to announce my new service. I'll come to your house and drink
any, any, any 1000
or up bottle. I'll drink the neck pour for you for free.
>> Brent (20:19):
Get rid of that m. Make it go.
>> Bob (20:21):
Take care of it.
>> Justin (20:22):
Yeah, it's a good service.
>> Bob (20:24):
I know, right?
>> Justin (20:25):
It's a good service. Uh, you know, I mean, if you.
>> Bob (20:27):
Need help, uh, yeah, I'm gonna need backup.
It's gonna be a big hit because people hate the neck pour.
>> Brent (20:33):
Well, you can branch it off of your prime rib business. You
come to your house, and he will eat all the prime rib in your house that you don't
want.
>> Bob (20:39):
I had a guy cut in front of me for prime rib once, and it wasn't
pretty.
>> Brent (20:42):
Oh, that ain't good. Did he beat you with a plate?
>> Justin (20:45):
Yeah.
>> Bob (20:46):
Ouch.
>> Brent (20:49):
Yeah, well, you have to check the Internet for that, buddy.
So let's get to our next whiskey. So this is
the Glendrona Cowardice single malt scotch
whiskey. 18 year old. It's 46%
AV, 92 proof. No, uh, color added
which is important to note when you look at
this whiskey.
>> Justin (21:06):
So it's dark.
>> Brent (21:08):
So this is another expression from one of
our favorite distillers and honestly one of my absolute
heroes in the whiskey world, master, uh,
blender, Dr. Rachel Berry.
I hope she's listening to it. You are my guru.
I still think she is, you know, one of the top
blenders not, not just in Scotland, but honestly on
planet earth. Um, the Glendronock
(21:30):
Hourdyce 18 year old was named after the renowned founder
of the distillery, James Al Sourdice. This is matured
in 100% Olorosa sherry casks.
And the color on this
dark doesn't, just doesn't describe it.
I mean this is like old mahogany
furniture dark. Um,
(21:52):
you don't often see a scotch
this dark and if you do, it's usually over
oaked and just ruined.
>> Bob (21:59):
Yeah, it's brown leather chair man.
>> Brent (22:02):
If it's brown, drink it down. Yeah, this is
absolutely beautiful in the color and
on the nose. It's just, it's dark toffee.
It's brew edged sugar.
Deep underneath the toffee and the
sugar is that
fruitiness that, that grapeiness from,
(22:25):
from the Oloroso. But it's, it's not over,
it's not overpowering. It's literally, you have to search for it.
It's sort of the base that the other things are built on
and on the palette. Hold on.
>> Justin (22:37):
M.
>> Julianna (22:43):
I am very aroused.
>> Brent (22:47):
This is absolutely heavenly.
It's just mocha
rich coffee Heath bar. And I don't
mean toffee, I mean a Heath bar. It's toffee wrapped
in chocolate, old soft
worn leather.
A little bit of a, just, just a hint of tobacco barn
(23:07):
on the back. That sherry note is
just, it just, it just is the base that everything is
built on. Yeah, you can get that, you can get that
sherry note on the bottom. It is not overpowering.
Whereas so many people either you can't taste the sherry or it's just too
much. This is just so well
integrated. Um. Ah, she did it
(23:28):
again. I mean the woman is an absolute genius. This is, this
is one of the best things I've had in a long time. What did you think,
Brent?
>> Justin (23:35):
So, yeah, first thing you do is you fall in love with the nose.
I mean, uh, you don't even have to go anywhere else after that. You just.
The nose, it's just like, oh, you got that kind of that creme
brulee, that toffee, a little bit of cherry juice on that
and it's just like it's
you don't even have to drink it. It's. It's that good, you
know, but. But then when you do drink it, you realize, oh,
(23:56):
I'm definitely the one. You're right.
>> Brent (23:57):
You don't have to drink it. Just hand it down.
>> Justin (23:59):
Yeah, didn't want to miss out on that. You know, you got that
leather mocha chocolate, the toffee, um,
a little bit of prunes, a little bit of the cherry juice.
Um, this is one of those ones that if I had
to own a bottle of scotch, if I
actually had to have one in my house, I would
probably have this one. This would be a good one.
>> Brent (24:19):
Dare I say. It would be open and there would be some of it missing.
>> Justin (24:22):
I dare say you would probably be right.
>> Brent (24:24):
Yeah, this is, you know, just. What do you think, Jason?
>> Bob (24:27):
Uh, I went back for seconds. This just
sets a, A, uh, room for me. Just
leather chair, 50 degrees in
the back of the. A Scottish, you know,
castle. Lighten off a beautiful, uh,
Cuban Monte Cristo. You just want to
enjoy this and a nice stick for two hours
and be left to your own devices. It's heaven in a
(24:49):
glass.
>> Brent (24:50):
Yeah, this is the Ron Swanson. This is I am meeting. I am
having turf and turf, two steaks,
whiskey and a cigar because I am a free American. Yeah,
this is just abs. Oh, look, it's gone.
Uh, uh, again, uh, another, another home run
by Dr. Berry. Congratulations. This is
absolutely fantastic. If you guys have any, any
(25:11):
leftover laying around, um, you have the shipping address. I'm just
saying we're going to give the Glendronic Allardyce single
malt scotch whiskey 18 year five sips
because oh my goodness, these don't go to 11
and.
>> Bob (25:24):
Ship these neck pores to us because we don't want. Want
you to be hurt.
>> Brent (25:28):
Yeah, that would be terrible.
>> Bob (25:29):
Let leave it to the professionals.
>> Brent (25:31):
We're givers. We give.
>> Justin (25:32):
Yeah.
>> Brent (25:32):
That's who we are. So. So let's have Justin tell us
about our last whiskey for the day.
>> Bob (25:37):
So I have the privilege of discussing
Westland Solem American single malt
whiskey. It's 50% alcohol by
volume, it's 100 proof.
It's not age stated. From the
Skagit Valley malting peated malt.
8 to 12 parts per million of
(25:58):
malt. So it's multi.
>> Brent (26:01):
Well, um, parts per million on the phenols on the Pete,
right? Yep.
>> Bob (26:05):
What he said. Westland's distillery
solemn is the third expression in the outpost
range. Annual releases of limited edition
expressions that showcase oak
guardiana grain coler
and Pete Solem, each unique to its
Pacific Northwest homeland.
(26:25):
Solemn Edition 2
features 100% Washington Peded
Malt matured in a
combination of new and used O cast to create
a robust glass while still showcasing
the smoke undertones. Harvested from
a bog about two hours south of Seattle,
(26:45):
Westland departed from traditional methods of
peat harvest, retrieving the peat from
below the bog's water line rather than
first draining and excavating the bog.
Gotta love a shortcut.
>> Justin (26:59):
Mhm.
>> Bob (26:59):
This harvesting process was specifically designed to
preserve the bog's ecosystem,
preventing the release of greenhouse gases
and ensuring that the bog will be able to continue
producing peat in into the future. A
testament to Westland's devotion to sustainability.
So, on the nose I
(27:20):
got uh, an everything
bagel, a uh, tobacco drying
barn jasmine and
sage. On the
palette I got tea,
dill and burnt
marshmallows. And the
peaty finish is long.
(27:44):
It's very good. But I've seen
this done by them before
and it was better, but it's still good. What you think,
Brent?
>> Justin (27:54):
Yeah. So, you know, when we talk about the last one being
dark, this one is light, you know, this one
is super light. Lighter than the straw that you're going to
get.
>> Brent (28:03):
And uh, to be fair, it's not 18 either.
>> Justin (28:06):
Yeah, yeah. You know, um, but
yeah, you got the. On the nose I got some jasmine and sage, a light, a
little bit of light tobacco on there, uh, on the palate.
The one thing I, you know, you m. Mentioned some of those
things, the green tea and I got a little bit of raw
dandelion, but the smoke on it was like a green
tree smoke. Like you're, like you're burning like a green
tree. And so I can see that with the,
(28:29):
um, with the way they're harvesting their pea, you know, they're,
you know, and smoking that. So it's kind of like the green
tree smoke. Um, for me, it's not my thing,
you know, Uh, I think most people know that, but it's, uh,
you know, give it a try. Could be yours
or not.
>> Brent (28:46):
I think it's well made. And we, we've been
reviewing Westland for years and years before they
were, you know, purchased and, and now
part of a bigger company. But, um, when it was just a couple
of guys doing it, and I was always fascinated one by some of the,
you know, when they started doing, we, we, they sent
us a sample of the Gary Oak before it actually came out.
(29:06):
And we got to do that before I think just
about anybody. Um, and the fact that they Use American
Pete, which is remarkable because what you have to go
through to harvest Pete in this country is insane. But,
you know, definitely the sage tobacco. Um,
it like turkey spice on the nose. Uh, the
dill for me really leaped out of the glass. Um, I
(29:28):
added a little water and the dill's still there. Um,
I definitely got some of the peat, but the peat
for me is more. I'm with Brand. It's like
Greenwood. It's more of a campfire smoke, but with, like,
slightly damp wood. Um, but, you know, all in all,
I think, I think a solid showing by Westland, as
always. I think they've had some that I like better, but I think this one
was, you know, well made. So we're going to give the
(29:50):
Westland solemn, um, American single malt whiskey
a well deserved. Three
sips.
That's classified.
So all in all, a pretty good
showing, I think so.
>> Bob (30:04):
Happy St. Patty's to everyone.
>> Brent (30:06):
So that's all the time we have for today. I want to thank everybody for
joining us. Thank you, Brent.
>> Justin (30:11):
That's, uh, a pleasure to be here. Sorry you're going to be missing this. Uh,
Glenn Rodich.
>> Brent (30:18):
I got a gun. I'm not afraid to use it.
Thank you. Thank you, Justin.
>> Bob (30:24):
Thank you. Had seconds on it. Won't be having
thirds after he brings up the gun.
>> Brent (30:31):
Probably not a good idea. So. Welcome
to Florida, baby. Yeah,
but, but all in
all, uh, some damn good whiskey today. So,
uh, you know, nobody's, uh, nobody's crying, nobody's
sad today, so.
>> Justin (30:46):
No, the Red breast is a solid. A solid lineup. I mean, you
know, if you see that in a store, grab it.
>> Brent (30:51):
Yep, yep. Honestly, any of these. Pick them all, you know, pick
them out. Well, don't buy the Glendronic. Leave that there. You don't want that
for Simpson Smokes, this is made my Bob. Thanks again
for joining some member. Life is too short to drink bad
whiskey. And fortunately, today
we didn't have to.
>> Announcer (31:16):
This has been a one tan hand production of
Sips Suds, uh, and Smokes, a program devoted
to the appreciation of some of the finer slices
of life. From the dude in the basement studios.
Your hosts, the good old boys will see y' all
next time.
>> Justin (31:32):
Sa.
Now for today's quick shot of, uh, sips, suds and
smokes.
>> Brent (00:08):
Hey, it's sipping time. And welcome to this quick shot
episode where everything good in life is worth discussing.
We are, uh, the best thing on at
2:06am M and
306. Well, I don't know about 306.
>> Justin (00:22):
No, can't hurt.
>> Bob (00:24):
Uh, my C span's not coming in anymore,
so this is the best.
>> Brent (00:28):
You had a C span?
>> Bob (00:29):
I had it.
>> Brent (00:30):
Well, it helps you maintain your figure.
>> Bob (00:32):
Yes, and other things.
>> Brent (00:33):
Yeah, well, you know, the natural way
is much more painful, I'm told. So, you know. Oh,
we're talking about something different. Okay, never mind.
Well, this is made man Bob. And joining me today, our made man
Brent.
>> Justin (00:47):
It's a pleasure to be here.
>> Brent (00:48):
And good old boy Justin.
>> Bob (00:50):
Good morning. Great day to be in the basement.
>> Brent (00:53):
And our sips, uh, shows, uh, our quick shot
episodes are all about wine, distilled spirits, tea, coffee, and
anything else you can sip. And this is a whiskey
episode. And this probably isn't going to make it on the
air in time for St. Patrick's Day, but we
got a good bit of Irish on this one. So we've got
from Red Breast, we've got the Red Breast single pot still
Irish whiskey, 12 year old. The Red Breast single
(01:16):
pot still Irish whiskey, 15 year old.
The Red Breast single pot still Irish whiskey,
Missouri Oak. From Glendronach, we have
the Glendronach Allardyce single malt scotch
whiskey, 18 year old
Yahoo. And from Westland, we have the
Westland Solemn, um, American single malt
whiskey. So why don't you tell us about our sips
(01:38):
ratings?
>> Bob (01:39):
All right. Well, happy St. Patty's Day
to everyone in the world. One
siphon. Give me a glass of water to wash
out my mouth.
>> Brent (01:53):
Prince the drunken weapon. I'm sorry.
>> Bob (01:56):
We'll let him do, uh, three through five. I'll see if I
redeem myself with two. Two?
No. But what else should I
have?
>> Brent (02:06):
Well, that sounded like his Robin Leech.
>> Justin (02:11):
It did.
>> Brent (02:12):
Nice. And champagne wishes and caviar
dreams.
>> Bob (02:15):
Yeah, Europe leprechaun too.
>> Justin (02:18):
Oh, and the three ships. Interesting. What
was this again?
>> Brent (02:22):
Interesting.
See, there's the Drunken Leprechaun.
>> Justin (02:25):
There you go. Uh, four ships.
Let's keep this secret to ourselves. Pour me another.
>> Brent (02:32):
That's classified.
He's always trying for me lucky charms.
>> Justin (02:36):
Yeah. Five sips.
>> Brent (02:38):
Oh, my.
>> Justin (02:39):
Uh, I, uh, was unaware anything could be this good.
Oh, my goodness.
>> Brent (02:47):
And I just got an email from the Republic of
Ireland. You have been banned, both of you.
>> Bob (02:52):
Oh, Alabama. Now Ireland.
>> Brent (02:55):
Neither one of you can ever set foot on the emerald aisle.
Ever. So, uh, that goes my
summer trip. Yeah, so much for you too.
>> Bob (03:02):
All right, I'm gonna pretend I'm Joe Rogan.
They'll let me in.
>> Brent (03:07):
Then let's have Brent tell us about
a, uh, little bit about Red Breast.
>> Justin (03:11):
Thanks, Bob. So Red Breast traces its roots back
to the founding in 1857 of W.
& A. Gilby, who were wine importers and
distillers in London. The first official reference to the
brand name Red breast appears in August
1912 when Gilby added Red Breast to
their J.J. liquor whiskey. Twelve years old,
(03:32):
described as one of their famous brands. The
Red Breast name was added in reference to the chairman of
Gilby's at the time, an avid bird
watcher who is nicknamed Red Breast.
>> Brent (03:42):
Well, Turkey. Turkey was already taken. You know,
pelican just sounded weird.
>> Justin (03:47):
So Penguin. Penguin just wasn't a penguin would be
awesome. Yeah, the puffer bird, you know, those are.
>> Brent (03:53):
Yeah. Puffins.
>> Justin (03:54):
Puffins, yeah. So an advertisement in
1933 reads, Red Breast
Liquor Whiskey at your service. You could not wish
for a stauncher, truer friend,
always ready to help refreshing you through the
sultry thirst, making days of
summer, shielding you from the piercing winds
and driving rains of winter. And in every
(04:16):
season providing itself a most welcome and
peace bringing night cap. That's, that's a
lot to put on a bottle.
>> Bob (04:24):
Could you say it's an all year sipper?
>> Brent (04:26):
Hand me a bottle. I want to drink now.
>> Justin (04:29):
I'm ready to get into this.
>> Brent (04:30):
Ah, I'm thirsty. Look at this. Uh.
>> Justin (04:32):
In the mid-1960s, red breast was being
bottled annually in batches of approximately
4,000 gallons. That's
18,000 liters to satisfy a
steady demand for the brand.
>> Brent (04:44):
I've seen you go through that.
>> Justin (04:45):
Yeah, well, that was a weekly. That was a weekly allotment.
>> Bob (04:48):
Uh oh, the 4,000 gallons.
>> Brent (04:50):
Yeah.
>> Justin (04:50):
In 1970, Irish Distillers Limited
IDL decided to phase out the
sales of bulk whiskey by the cask to
the wholesalers and retailers founders who bottled
it themselves. Gilby's, however, managed to
persuade IDL to continue supplying them
pure pot still whiskey for Red Breast until
the closure of Bow Street
(05:12):
Distillery in the summer of 1971.
The last bottling of Red Breast under the Gilby
banner occurred in 1985. In
1986, Gilby's, who had long
stopped since maturing Red Breast in their vaults
in Hardcourt street, entered into an agreement
to sell the brand name to Irish Distillers. In
December 1990, one red breast was
(05:34):
reintroduced by Irish Distillers Limited after an
absence of almost 10 years. The veritable pot
still whiskey was given a thorough makeover and
benefited from the Irish Distiller's revamped wood
program. So our first one we
going to dig into is a red breast single pot still Irish
whiskey. 12 years, 40% ABV,
(05:55):
80 proof. This is red breast
flagship expression pure pot still Irish
whiskey made with malted and unmalted barley, which has been
triple distilled, then matured in the combination
of ex bourbon and oloroso sherry casks.
So the, the color on this is like a,
like an 80s copper penny. The.
(06:16):
On the nose I get, I get fruit mainly,
uh, like stone fruit on there
on the palate. Yeah, I get some, um,
I get some toasted oak. I get a little bit of sherry from
that oloroso cask, uh, baking spice and
black pepper, some plums. It's got
this beautiful nice little
(06:36):
bit oily mouth coating to it. Just, just
covers your mouth and, and the finish. You know, for
a 12 year, this finish just doesn't stop. It just goes on
and on and on. I, uh, I'm very impressed with
it all the way around. So Justin, what are you
thinking?
>> Bob (06:52):
So when we first cracked it, I found the nose was very
sweet. That faded off over time
into balance. I got
tangerines, orange cream candy
on the palate. Classic
malt flavor. Like a scotch,
it is spicy on the upper palate.
(07:12):
And on the finish it was like
smooth, creamy orange
marmalade. And I love this.
I really did what you think, Bob.
>> Brent (07:25):
I'm a huge red breast fan. Anyway, um,
it's one of my favorite Irish whiskeys. I prefer
this, the single pot still style of whiskeys
anyway. But I still think they're one of the
finest whiskeys you can buy for the money. Um,
I mean, single pot still is different from,
you know, your regular blended Irish whiskeys
(07:45):
and from, you know, the single malt Irish whiskeys. And. But a
single pot still, it's at least 30% malted
barley and at least 30% unmalted barley. And that goes
back to the malt tax back in the
day. Um, they were trying to tax and tax and
tax like they usually do. So the distiller started including some
unmalted barley in because that wasn't taxed.
(08:05):
Um, and little did they know it would create a whole new
style of Irish whiskey. And it gives you that creaminess that
you get with that unmalted barley. And it's
just, it's Such a sweet nose. It's
just creamy, creamy sweet barley
dark, uh, Manuka honey. The citrus is
definitely there. The um, I get the stone
(08:26):
fruit like an apricot on it. I get
the orange marmalade. It's just, it's, it's for a
12 year whiskey. It's amazing how well this one
can be made. It's, it's just, it's a, it's, it's a great
whiskey. I always, always look for it whenever I'm in the
store. So, so we're going to be giving the
Red Breast single pot still
(08:47):
Irish whiskey 12 year a uh, well
deserved. Four sips guys.
That's classified.
So that's going to take us to our next one from Red Breast
and we'll have Justin tell us about that.
>> Bob (08:59):
Now I get to talk about Red breast single
pot Irish whiskey 15 year.
It's 46 alcohol by
volume or 92 proof. And
no, I did not do the math.
>> Justin (09:11):
No, uh, it's interesting that they, that they raised the,
the proof on it, you know from the years three years and then they
raised the proof a little bit too.
>> Bob (09:19):
Yeah, they were thinking about each expression.
>> Justin (09:21):
Yeah.
>> Bob (09:22):
On its own, you know they were. And
this expression was first released in Europe in
2005 having been produced for
their long time champion and French distributor
of red breast, La Maison de Whiskey
Paris as part of their 50th
anniversary celebrations.
(09:42):
Introduced in the US in
2010, the whiskey which is comprised
of slightly different formulation to the 12 year old
and is non chill filtered. So on the
nose I got like a strong
citrus concentrate. Maybe a function of
the age, maybe a function of the higher proof or
both. I got uh, bing
(10:04):
cherries, orange slushy
on the palate. It was sweet on the front
and spicy on the back palate at the same time.
Usually you get one then the other. So it was
pretty mouth coating and the finish,
um, it was sweet in the front
and then the palette just kind of had a
(10:25):
beautiful burn from the back palette all
the way down your throat. It was just
pleasant. What did you think?
>> Justin (10:32):
Yeah, the one thing I noticed the
big difference to me on this one is that I thought the
finish, the 12 was much longer than the finish
on the 15. I'm not taking any, I'm not taking anything away from
the 15. But yeah, on the nose got that fruit, the oranges,
a little bit of spice. On the palette I got pomegranate,
some plum, uh, pepper, light
(10:52):
toasted wood. All in all a good, it
wasn't as oily as the first one. So that mouth feel wasn't
quite the same. Uh, but a really nice finish.
It was very enjoyable. Um,
I can see why they, why they up this, up the proof on this one a little
bit still just as enjoyable as
the first one. I mean, don't. But, but totally different. Like you would think,
(11:13):
like, oh, it's just 12 and 15. Oh, you just got something
three years older that they didn't do it like that. It's,
it's a completely different expression.
>> Brent (11:21):
Yeah, well, that's the thing. It's, it's, it is a, it's
a different formula. Um, it's made slightly differently.
So it, it is not, you know, just three
years older. Um, this is one that
has always been a favorite of mine. Now the 12 is.
I love the 12 because I can get it anywhere. 15 is a little bit
harder to find. Um, but when I can,
(11:41):
um, I will absolutely reach for it. I was just
mentioning to the boys when we were in Ireland last
April, ended up in a whiskey bar in Dublin,
uh, not too far from Temple Bar, but not there where all
the damn tourists are and
looked on the wall and what did they have? They had the whole range. And what
did I buy? I sat there and had about three or four drams
(12:02):
of the red breast 15. And I was just sitting there
and just happy as a clam because I just.
Yeah, just give me another one. And not expensive,
very reasonably priced, you know, fantastic
dram. It's got a great nose to it.
It's not as sweet as the 12.
(12:23):
And the fruit comes out a little bit more. For me,
the wood is a little bit more present on it.
>> Justin (12:31):
M. It's got that toasted wood note to
it. You know, it's. Which I
don't think it's toasted at all, but it's got that note to it for
sure.
>> Brent (12:42):
Yeah, there's, there's um,
the wood definitely comes out more, but I'm not sure if it's the toast,
if it's toasted wood or if it's more like toasted bread.
But there's, there is definitely a toastiness to it.
Um, you definitely get a little bit more of the
tannin,
especially in the mid palate, uh, especially after the
(13:02):
swallow. Um, but it's, it's not
as light and creamy as the 12. It's a little bit sterner,
a little bit more serious. Um, you know,
overall, just a really
delicious and pleasant whiskey. So
we're going to be giving the Red Breast single pint hot still
Irish whiskey. 15 year a well
deserved forceps.
(13:24):
That's classified.
So that's going to move us on to our last red
breast. We're going to have, uh, Brent tell us about that one.
>> Justin (13:32):
Thanks, Bob. This is the red breast single pot still
Irish Whiskey Missouri Oak,
50.5% ABV and 101
proof. Again, this one jumped up again in
the proof. You know, we've gone from 80 to 101.
So this red breast Missouri oak edition,
the latest addition to red breast esteemed American oak
(13:52):
series, it's red breast single pot still is
first aged in sherry and ex bourbon barrels and then
finished for 10 months in Virginia charred
Missouri oak barrels assembled by Kelvin
Cooperage in Louisville, Kentucky. So again the
color on this one, it's a little bit more closer to like
a 70s penny. Um, the.
On the nose I, I get like some cinnamon, a little bit
(14:15):
of baking spice. Uh, on the palette I got
nutmeg, cinnamon, vanilla.
I get a little bit of, I got some, a slight bitterness, like
a black tea kind of thing. I didn't think tea
was on our episode this week, but I guess it is.
Um, it's. Again, this one
was a little bit off to me. Um,
(14:38):
just the, the finish. Let me take another swig here.
>> Brent (14:42):
Try add a little water and see what it does for you.
>> Justin (14:46):
Yeah, the um, I still get that,
that, that little, that little bit of bitterness to it. That's
maybe when I add some water here it'll go away. But
the um, I like the other
two expressions better. That's one way to put it.
So the higher proof to me didn't
equal to a better proof on this one.
>> Brent (15:06):
You know, it's that virgin oak is
I think what's giving you all that extra. So
yeah, we'll be back. Uh.
>> Justin (15:20):
Blue.
>> Julianna (15:24):
Look to the left, uh, to the
right. Keep your eyes on the rug.
My, my darling wondering if
we're only passing through
open roads and open
windows. My hand is yours
(15:45):
forever sweet love. Our eyes
ahead on these back roads with a
view.
>> Brent (15:54):
Hey. And we're back and we were discussing the
red breast single pot still Irish whiskey Missouri
oak and we just handed Brent the water bottle. Add
a little bit of water to it. What did it do for you?
>> Justin (16:04):
Well, it really kind of mellowed it out there.
Wasn't that some of that, that off
putting note that I was getting? It really kind of
brought it, brought it up and uh,
enhanced it. You know, this one here, you kind of, you definitely need
to add a little bit of water to it. You know, maybe,
maybe a small cube of ice. Or something. We'll do the same thing.
Um, if it's that. The. The huge.
(16:27):
It's still a little bit of that bitterness of the black tea, but it's just on the very
back side, um, of your tongue on each side
and a little bit dryness there, but it's.
>> Brent (16:36):
Maybe just a little bit too much in the virgin oak.
>> Justin (16:39):
Yeah.
>> Brent (16:39):
But the water is definitely tamed it.
>> Justin (16:41):
Yeah, definitely. It's a huge improvement to it.
So, Justin.
>> Bob (16:45):
Well, uh, if my tongue was a graphic equalizer, adding
the water just took the. The middle three
almost all the way up to the top. Really changed
the mid palette a lot. The nose before
was nice and oaky, and it still is.
It didn't change it. Um, on the pallet before,
the water was like marshmallows, oak vanilla.
(17:06):
After, just a whole bunch of hazelnut
and spice. And the finish,
it was all back palette. And after water, it's
mid palate. It's pretty cool. Do it both
ways. That's what I say.
>> Brent (17:20):
Yeah. I think Brent's right. I think a cube would be perfect. Just.
>> Bob (17:22):
Oh, yeah.
>> Brent (17:23):
Sit there and melt just a touch. Yeah, yeah.
>> Bob (17:25):
And then drink it all.
>> Justin (17:26):
Yeah.
>> Bob (17:27):
You know what? I never advocate ice, but today I will.
>> Brent (17:29):
Yeah.
>> Bob (17:31):
For this expression.
>> Brent (17:32):
Do it. It's like night and day. Just
adding a little bit of water. I mean, it's completely
different whiskey. Um, I was
fine with the. With the oakiness on it.
It didn't bother me, but I tend to kind of like a heavy
oak. Um, but it. It is absolutely
melted out. There's a. There's
(17:52):
a mintiness or a spearmint that's come forward in the mid
palate that I didn't. I wasn't able to taste before. That I now
taste. And that. That. That
spearmint just stays with you.
>> Justin (18:03):
Yeah.
>> Brent (18:04):
I mean, after you swallow, that's. That's still there. That. That
is riding along on me. Um,
yeah, this is.
I like it. I like it so much more with the water. I mean, I liked
it before, but I. I definitely. This is. This has
improved, uh, significantly for me with the water.
Yeah, it's tamed it out, I think. I think maybe. What was
(18:27):
it, 10 months in the virgin oak? Maybe they should have reeled that back Maybe at
about 6 or
7, like you said.
>> Bob (18:33):
That could add a little water to it.
>> Brent (18:35):
Like you said, Add a cube.
>> Justin (18:36):
Right. Add a cube, and, uh, you know, you're all set.
>> Brent (18:38):
Yeah. So.
So we're going to be giving the red breast pot
still Irish whiskey, uh, Missouri oak, and improved
score we're going to give it
four sips.
That's classified.
>> Justin (18:56):
Yeah, without that, without the water, it was. It was a
three sipper.
>> Brent (19:00):
Oh, yeah, I was at three. We were all.
>> Justin (19:01):
Yeah, we were all in agreement. It was a three.
>> Brent (19:03):
And once that water entered the equation.
>> Justin (19:07):
Really, I mean, sometimes you got to.
>> Brent (19:09):
Do that and we. We do it. I mean, on every
show, we can. Please add some water to your whiskey. Give it a
try, you know, and this is. This is the classic
example. Adding it significantly approved
it. And so I was talking
to somebody about this the other day. Day. And they say, you know, we're always preaching, you
know, add water to your whiskey. It's not. It's a very un American thing
to do. But about half the time, adding water
(19:32):
makes the Whiskey better. About 25% of the time,
it washes it out. So fine, just down that and then pour some
more whiskey out of the bottle. And then about 25% of the
time, for me at least, it doesn't really make much of a
difference.
>> Bob (19:44):
Or open it and put it away for two or three months, let the
oxygen get to it, and that'll change.
>> Brent (19:48):
That also helps as well. So, you know, we're. We're taking these
things straight out of the bottle. But, ah, you know, but there's also people who
argue for and against oxidation, you know, whether it's
a change or not.
>> Justin (19:58):
I mean, we did get all neck pores on this, so. I
mean.
>> Brent (20:04):
Animal. Good Lord, No.
>> Justin (20:08):
Little turkey necks.
>> Bob (20:11):
Ready to announce my new service. I'll come to your house and drink
any, any, any 1000
or up bottle. I'll drink the neck pour for you for free.
>> Brent (20:19):
Get rid of that m. Make it go.
>> Bob (20:21):
Take care of it.
>> Justin (20:22):
Yeah, it's a good service.
>> Bob (20:24):
I know, right?
>> Justin (20:25):
It's a good service. Uh, you know, I mean, if you.
>> Bob (20:27):
Need help, uh, yeah, I'm gonna need backup.
It's gonna be a big hit because people hate the neck pour.
>> Brent (20:33):
Well, you can branch it off of your prime rib business. You
come to your house, and he will eat all the prime rib in your house that you don't
want.
>> Bob (20:39):
I had a guy cut in front of me for prime rib once, and it wasn't
pretty.
>> Brent (20:42):
Oh, that ain't good. Did he beat you with a plate?
>> Justin (20:45):
Yeah.
>> Bob (20:46):
Ouch.
>> Brent (20:49):
Yeah, well, you have to check the Internet for that, buddy.
So let's get to our next whiskey. So this is
the Glendrona Cowardice single malt scotch
whiskey. 18 year old. It's 46%
AV, 92 proof. No, uh, color added
which is important to note when you look at
this whiskey.
>> Justin (21:06):
So it's dark.
>> Brent (21:08):
So this is another expression from one of
our favorite distillers and honestly one of my absolute
heroes in the whiskey world, master, uh,
blender, Dr. Rachel Berry.
I hope she's listening to it. You are my guru.
I still think she is, you know, one of the top
blenders not, not just in Scotland, but honestly on
planet earth. Um, the Glendronock
(21:30):
Hourdyce 18 year old was named after the renowned founder
of the distillery, James Al Sourdice. This is matured
in 100% Olorosa sherry casks.
And the color on this
dark doesn't, just doesn't describe it.
I mean this is like old mahogany
furniture dark. Um,
(21:52):
you don't often see a scotch
this dark and if you do, it's usually over
oaked and just ruined.
>> Bob (21:59):
Yeah, it's brown leather chair man.
>> Brent (22:02):
If it's brown, drink it down. Yeah, this is
absolutely beautiful in the color and
on the nose. It's just, it's dark toffee.
It's brew edged sugar.
Deep underneath the toffee and the
sugar is that
fruitiness that, that grapeiness from,
(22:25):
from the Oloroso. But it's, it's not over,
it's not overpowering. It's literally, you have to search for it.
It's sort of the base that the other things are built on
and on the palette. Hold on.
>> Justin (22:37):
M.
>> Julianna (22:43):
I am very aroused.
>> Brent (22:47):
This is absolutely heavenly.
It's just mocha
rich coffee Heath bar. And I don't
mean toffee, I mean a Heath bar. It's toffee wrapped
in chocolate, old soft
worn leather.
A little bit of a, just, just a hint of tobacco barn
(23:07):
on the back. That sherry note is
just, it just, it just is the base that everything is
built on. Yeah, you can get that, you can get that
sherry note on the bottom. It is not overpowering.
Whereas so many people either you can't taste the sherry or it's just too
much. This is just so well
integrated. Um. Ah, she did it
(23:28):
again. I mean the woman is an absolute genius. This is, this
is one of the best things I've had in a long time. What did you think,
Brent?
>> Justin (23:35):
So, yeah, first thing you do is you fall in love with the nose.
I mean, uh, you don't even have to go anywhere else after that. You just.
The nose, it's just like, oh, you got that kind of that creme
brulee, that toffee, a little bit of cherry juice on that
and it's just like it's
you don't even have to drink it. It's. It's that good, you
know, but. But then when you do drink it, you realize, oh,
(23:56):
I'm definitely the one. You're right.
>> Brent (23:57):
You don't have to drink it. Just hand it down.
>> Justin (23:59):
Yeah, didn't want to miss out on that. You know, you got that
leather mocha chocolate, the toffee, um,
a little bit of prunes, a little bit of the cherry juice.
Um, this is one of those ones that if I had
to own a bottle of scotch, if I
actually had to have one in my house, I would
probably have this one. This would be a good one.
>> Brent (24:19):
Dare I say. It would be open and there would be some of it missing.
>> Justin (24:22):
I dare say you would probably be right.
>> Brent (24:24):
Yeah, this is, you know, just. What do you think, Jason?
>> Bob (24:27):
Uh, I went back for seconds. This just
sets a, A, uh, room for me. Just
leather chair, 50 degrees in
the back of the. A Scottish, you know,
castle. Lighten off a beautiful, uh,
Cuban Monte Cristo. You just want to
enjoy this and a nice stick for two hours
and be left to your own devices. It's heaven in a
(24:49):
glass.
>> Brent (24:50):
Yeah, this is the Ron Swanson. This is I am meeting. I am
having turf and turf, two steaks,
whiskey and a cigar because I am a free American. Yeah,
this is just abs. Oh, look, it's gone.
Uh, uh, again, uh, another, another home run
by Dr. Berry. Congratulations. This is
absolutely fantastic. If you guys have any, any
(25:11):
leftover laying around, um, you have the shipping address. I'm just
saying we're going to give the Glendronic Allardyce single
malt scotch whiskey 18 year five sips
because oh my goodness, these don't go to 11
and.
>> Bob (25:24):
Ship these neck pores to us because we don't want. Want
you to be hurt.
>> Brent (25:28):
Yeah, that would be terrible.
>> Bob (25:29):
Let leave it to the professionals.
>> Brent (25:31):
We're givers. We give.
>> Justin (25:32):
Yeah.
>> Brent (25:32):
That's who we are. So. So let's have Justin tell us
about our last whiskey for the day.
>> Bob (25:37):
So I have the privilege of discussing
Westland Solem American single malt
whiskey. It's 50% alcohol by
volume, it's 100 proof.
It's not age stated. From the
Skagit Valley malting peated malt.
8 to 12 parts per million of
(25:58):
malt. So it's multi.
>> Brent (26:01):
Well, um, parts per million on the phenols on the Pete,
right? Yep.
>> Bob (26:05):
What he said. Westland's distillery
solemn is the third expression in the outpost
range. Annual releases of limited edition
expressions that showcase oak
guardiana grain coler
and Pete Solem, each unique to its
Pacific Northwest homeland.
(26:25):
Solemn Edition 2
features 100% Washington Peded
Malt matured in a
combination of new and used O cast to create
a robust glass while still showcasing
the smoke undertones. Harvested from
a bog about two hours south of Seattle,
(26:45):
Westland departed from traditional methods of
peat harvest, retrieving the peat from
below the bog's water line rather than
first draining and excavating the bog.
Gotta love a shortcut.
>> Justin (26:59):
Mhm.
>> Bob (26:59):
This harvesting process was specifically designed to
preserve the bog's ecosystem,
preventing the release of greenhouse gases
and ensuring that the bog will be able to continue
producing peat in into the future. A
testament to Westland's devotion to sustainability.
So, on the nose I
(27:20):
got uh, an everything
bagel, a uh, tobacco drying
barn jasmine and
sage. On the
palette I got tea,
dill and burnt
marshmallows. And the
peaty finish is long.
(27:44):
It's very good. But I've seen
this done by them before
and it was better, but it's still good. What you think,
Brent?
>> Justin (27:54):
Yeah. So, you know, when we talk about the last one being
dark, this one is light, you know, this one
is super light. Lighter than the straw that you're going to
get.
>> Brent (28:03):
And uh, to be fair, it's not 18 either.
>> Justin (28:06):
Yeah, yeah. You know, um, but
yeah, you got the. On the nose I got some jasmine and sage, a light, a
little bit of light tobacco on there, uh, on the palate.
The one thing I, you know, you m. Mentioned some of those
things, the green tea and I got a little bit of raw
dandelion, but the smoke on it was like a green
tree smoke. Like you're, like you're burning like a green
tree. And so I can see that with the,
(28:29):
um, with the way they're harvesting their pea, you know, they're,
you know, and smoking that. So it's kind of like the green
tree smoke. Um, for me, it's not my thing,
you know, Uh, I think most people know that, but it's, uh,
you know, give it a try. Could be yours
or not.
>> Brent (28:46):
I think it's well made. And we, we've been
reviewing Westland for years and years before they
were, you know, purchased and, and now
part of a bigger company. But, um, when it was just a couple
of guys doing it, and I was always fascinated one by some of the,
you know, when they started doing, we, we, they sent
us a sample of the Gary Oak before it actually came out.
(29:06):
And we got to do that before I think just
about anybody. Um, and the fact that they Use American
Pete, which is remarkable because what you have to go
through to harvest Pete in this country is insane. But,
you know, definitely the sage tobacco. Um,
it like turkey spice on the nose. Uh, the
dill for me really leaped out of the glass. Um, I
(29:28):
added a little water and the dill's still there. Um,
I definitely got some of the peat, but the peat
for me is more. I'm with Brand. It's like
Greenwood. It's more of a campfire smoke, but with, like,
slightly damp wood. Um, but, you know, all in all,
I think, I think a solid showing by Westland, as
always. I think they've had some that I like better, but I think this one
was, you know, well made. So we're going to give the
(29:50):
Westland solemn, um, American single malt whiskey
a well deserved. Three
sips.
That's classified.
So all in all, a pretty good
showing, I think so.
>> Bob (30:04):
Happy St. Patty's to everyone.
>> Brent (30:06):
So that's all the time we have for today. I want to thank everybody for
joining us. Thank you, Brent.
>> Justin (30:11):
That's, uh, a pleasure to be here. Sorry you're going to be missing this. Uh,
Glenn Rodich.
>> Brent (30:18):
I got a gun. I'm not afraid to use it.
Thank you. Thank you, Justin.
>> Bob (30:24):
Thank you. Had seconds on it. Won't be having
thirds after he brings up the gun.
>> Brent (30:31):
Probably not a good idea. So. Welcome
to Florida, baby. Yeah,
but, but all in
all, uh, some damn good whiskey today. So,
uh, you know, nobody's, uh, nobody's crying, nobody's
sad today, so.
>> Justin (30:46):
No, the Red breast is a solid. A solid lineup. I mean, you
know, if you see that in a store, grab it.
>> Brent (30:51):
Yep, yep. Honestly, any of these. Pick them all, you know, pick
them out. Well, don't buy the Glendronic. Leave that there. You don't want that
for Simpson Smokes, this is made my Bob. Thanks again
for joining some member. Life is too short to drink bad
whiskey. And fortunately, today
we didn't have to.
>> Announcer (31:16):
This has been a one tan hand production of
Sips Suds, uh, and Smokes, a program devoted
to the appreciation of some of the finer slices
of life. From the dude in the basement studios.
Your hosts, the good old boys will see y' all
next time.
>> Justin (31:32):
Sa.
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