March 14, 2025 • 51 mins
Flying a kite in Scotland
@malts.com_official @Talisker @thesingletonwhisky @mortlach_whisky's @caolila.distillery @lagavulinwhisky #whisky #whiskey #scotch #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Maury, Made Man Bob
SIPS – On this episode we discuss 2024 Diageo Special Releases. Expect lively discussions, expert insights, and plenty of banter as we explore the unique flavors and characteristics of each release. Don't miss out on this flavorful adventure! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
7:56 TALISKER TIDAL CHURN 8 YEAR OLD SPECIAL RELEASES 2024 4 SIPS
13:35 OBAN COASTAL ORCHARD 10 YEAR OLD SPECIAL RELEASES 2024 5 SIPS
19:20 ROSEISLE ORIGAMI KITE II 12 YEAR OLD SPECIAL RELEASES 2024 4 SIPS
24:22 THE SINGLETON OF GLEN ORD AUTUMN WALK 14 YEAR OLD SPECIAL RELEASES 2024 5 SIPS
30:43 MORTLACH MIDNIGHT DUSK CASK STRENGTH SPECIAL RELEASES 2024 5 SIPS
36:15 BENRINNES GRAND CRESCENDO 21 YEAR OLD SPECIAL RELEASES 2024 4 SIPS
41:04 CAOL ILA AMBROSIAL FEAST 11 YEAR OLD SPECIAL RELEASES 2024 5 SIPS
45:22 LAGAVULIN FIRESIDE TALES 12 YEAR OLD SPECIAL RELEASES 2024 5 SIPS
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Producer: Made Man Bob
Diageo Special Releases, Talisker Title Churn, Oban Coastal Orchard, Rosyle Origami Kite, Singleton Of Glen Ord, Mortlock Midnight Dusk, Benrinnes Grand Crescendo, Kalila Ambrosia Feast, Lagavulin Fireside Tales, Scotch Whiskey, Whiskey Tasting, Cast Strength Whiskey, Distillation Process, Whiskey Reviews, Sipping Whiskey, Whiskey Enthusiasts, Special Edition Whiskeys, Whiskey Ratings, Whiskey Notes, Aging Whiskey
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sip Suds, uh, and
smokes.
>> Brent (00:03):
We're going to be discussing the
2024 Diageo Special Releases.
>> Harm (00:08):
Where's the Woohoo soundtrack? Click that button. I need some
Woohoos. Yes.
>> Brent (00:13):
You happy about that? We have the
talisker title churn 8 year old special
releases. We have the oban
Coastal Orchard 10 Year Old Special releases.
We have the Rosyle Origami Kite
212 year old special release.
The Singleton of Glen ord Autumn Walk 14
year old special release. The Mortlock
(00:35):
Midnight Dusk Cast Strength special
release. The Benrini's Gran
Crescendo 21 year old special release.
The Kalila Ambrosia Feast 11 year old
special release. And the Lagavulin Fireside
Tales 12 year old special release.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the uh, dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, Suds and
smokes with your smoking host, the good old
boys.
(01:49):
And now it's Sipping Time.
>> Brent (01:56):
Hey. Yes, It's Sipping time again. Welcome to this SIPS
episode where everything good in life is worth discussing.
>> Harm (02:02):
Yes, is.
>> Brent (02:03):
As always, we are the best thing on at 2am Nope,
I get home.
>> Harm (02:06):
At 2am I have to catch up my streaming shows. Man. My
wife has not still watched Slow Horses with me. I'm still waiting
to watch Slow Horses. I'm like a season behind.
>> Brent (02:14):
I like Landman.
>> Bob (02:16):
Landman's great.
>> Brent (02:17):
Anything with Billy Bob's awesome.
>> Maury (02:19):
Yeah, I haven't seen it yet, but I hear good things.
>> Harm (02:21):
I've been hearing good things about shrinking too. Harrison Ford's
in it. Harrison Ford's doing a trinky show.
>> Brent (02:26):
It happens when you get old.
>> Harm (02:30):
Yeah. Take your calcium, guys. Take your calcium.
>> Brent (02:33):
Yeah. Or else you end up the hunchback of Miami
Beach.
>> Harm (02:38):
And look, you, when you get older, don't be
afraid to have your pants tailored. Don't pull them up to your chest.
Get them shortened.
>> Brent (02:45):
Yeah, yeah, that.
>> Bob (02:46):
What? You're not supposed to have them on your nipples.
>> Harm (02:49):
That's a specific kink to you.
>> Brent (02:52):
Uh, all right, yeah, but those are slacks. Those
are different than pants. Uh, yeah, those are made
out of a non natural material somewhere.
>> Harm (03:00):
Polyester locks are the best, man.
>> Brent (03:02):
Developed somewhere in the no space program
that no wrinkles.
>> Harm (03:06):
Polyester slacks.
>> Brent (03:07):
There's a reason they take the skin off. I use them for refinishing
furniture. Well, this is Mayman Bob.
>> Harm (03:13):
And joining me today was a tangent.
>> Brent (03:15):
Uh, good old
good old boy Maury.
>> Maury (03:20):
Good morning, Bob. Thank you for having me here in the
basement.
>> Harm (03:23):
Maury's a made man, isn't he?
>> Brent (03:25):
I don't know. Did I say. I don't remember what I said.
>> Maury (03:28):
Yeah, well, I didn't want online
and.
>> Brent (03:31):
Good old boy Jasper.
>> Bob (03:32):
Good morning. Pleasure to be here with my nipple
slacks and
western.
>> Brent (03:38):
Good old boy.
>> Harm (03:39):
Harm, I. You know,
I object to the term good old boy because it brings to mind
a toothless hick. I've got all my teeth.
>> Bob (03:47):
But you didn't quite measure up to that. That's why you're less than that.
>> Brent (03:50):
But you. But you keep them in a jar under the bed.
>> Harm (03:53):
Well, I've got other people see them enjoying the bed.
>> Brent (03:55):
Yeah, I know it's creepy, dude.
>> Harm (03:56):
You know, it's. I don't call them my victims. I call them my special
friends.
>> Brent (04:00):
Well then that's different. Yeah, that's different then.
Okay.
>> Harm (04:03):
Yeah, thanks for having me, Bob. This is a good show.
>> Brent (04:05):
Puts the lotion on its skin or else it gets the hose again.
>> Harm (04:07):
That is true. I mean you have to have
standards. Put some lotion on there.
>> Brent (04:13):
Yeah, right in the toilet. What are we, uh, 3 minutes 17 seconds.
Right in the toilet. All right, so our sip segments are all about wine
to distilled spirits, tea, coffee and anything else you can sip.
And here's today's episode. Uh, we're
going to be discussing the 2024
Diageo Special Releases.
>> Harm (04:30):
Where's the Woohoo soundtrack? Click that button. I need some
Woohoos. Yes.
>> Brent (04:35):
You happy about that? So here's the whiskeys we're going to
be tasting from this year's release. And uh, thank you
again to the folks at Diageo for sending them to us. So we
have the talisker title churn 8 year old
special releases. We have the
oban Coastal Orchard 10 year old special
releases. We have the Rosyle
2024. Yeah, well these are all
(04:57):
2024. The Rosyle Origami Kite
two 12 year old special release.
The Singleton of Glen ord Autumn Walk 14
year old special release. The Mortlock
Midnight Dusk Cast Strength special
release. The Benrini's grand
crescendo 21 year old special release.
(05:17):
The Khalila Ambrosia Feast 11 year old
special release. And the Lagavulin Fireside
Tales 12 year old special release.
>> Harm (05:25):
Only the Mortlock has cast strength in the label and the
name. But they're all cast strength.
>> Brent (05:30):
Yeah, but it's. Yeah, it's not a uh, special release.
Not an age statement for that one.
>> Harm (05:34):
So.
>> Brent (05:34):
Yeah, so uh, we're gonna have Justin tell
us all about our SIPs ratings.
>> Bob (05:39):
All right, One
sip. Give me a glass
of water to wash out my mouth.
Two sips. No, I spit.
What else do you have?
>> Maury (05:59):
Well, isn't that nice?
>> Harm (06:01):
That one fell apart.
>> Brent (06:02):
Yeah.
>> Bob (06:02):
Three sips.
>> Maury (06:04):
M.
>> Bob (06:06):
Interesting.
>> Harm (06:07):
But that.
>> Brent (06:09):
That was a little. That was Peter Laurie
again. Yes, it's very
interesting. What was this that you gave me again?
That's Peter Ori.
>> Bob (06:18):
Okay, four sips.
Let's keep this secret to ourselves.
Pour me another.
>> Brent (06:25):
That was a little Robin.
>> Harm (06:26):
The li Chi's gradient to
Vivian. What's that? What's his name of that show that he was the
punk. The odd, uh, Ones.
>> Brent (06:34):
The Young Ones.
>> Bob (06:34):
Young Ones.
>> Harm (06:35):
The Young Ones, yeah.
>> Bob (06:36):
Five sips. Oh, my. I
was unaware anything could be this good.
>> Brent (06:42):
Oh my goodness.
>> Harm (06:45):
It's a whole village of idiots.
>> Bob (06:48):
It's not Scottish. It's crap.
>> Brent (06:50):
Yeah, yeah,
I just.
>> Maury (06:57):
Wait.
>> Harm (06:58):
What.
>> Brent (06:58):
What does George think? Um. Oh my. Uh, that's
what George thinks. Well, each year the folks
at Diageo.
>> Harm (07:05):
Do we do five steps yet? Yeah, yeah.
>> Brent (07:08):
Thanks. Thanks for joining us.
>> Harm (07:09):
I'm losing time. It's good whiskey.
>> Brent (07:11):
So each year the folks at Diageo suture their vast
catalog of aging stocks and create a unique collection of
whiskeys for their Special Releases collection. We've
done the Special Releases several years.
Um, this year's theme is the Spirited
Exchange 2nd Edition. This is the second installment
of the theme that debuted last year, which is about
(07:31):
curiosity and what happens when you challenge yourself to think
what if. Leading them to explore a
variety of maturation techniques with each of
the eight expressions crafted under the guidance of Master
Blender Dr. Stuart Morrison. As always,
the special releases are one of the most anticipated releases
of the year in the Scotch world. So let's get started. We're
(07:51):
going to have Maury tell us about our first whiskey.
>> Maury (07:54):
Why, thank you, Bob. The first whiskey is the
talisker title churn 8 year
old Special Release 2024.
It is 58.7% ABV,
or 117.4
proof. It is matured and
refilled and first filled bourbon casked
casks and then finished in
(08:16):
stone spun casks. The
barrels are spun with stones and
water polishing away the existing
char and then they are retoasted.
They are made of American oak. That's a,
uh, unique, uh, barrel type that I'm not
really familiar with, but it is a method of
reconditioning barrels and essentially
(08:39):
recharging them, if you will. The Talisker
was founded in 1830 by
brothers Hugh and Kenneth
McCaskill, who operated the distillery
until bankruptcy in
1848, has a short
18 year run. Uh, the distillery went
through several owners until Roderick
(09:01):
Kemp and Alexander Allen bought the
distillery in 1880 and
expanded it. Kemp sold out to Allen
in 1892, and upon
Allen's death in 1895,
Allen's business associate, Thomas
Mackenzie, took control.
Mackenzie operated the distillery until his
(09:23):
death in 1916, when the
distillery was taken over by a group of
blenders including John Walker
and Sons, M. W.P.
lowry and DCL. These firms
all eventually merged into what is today
Diageo.
So this first whiskey is a pale
(09:45):
yellow color. On the nose
there's lots of malt and
certainly a faint hint of maritime
as well as some minerality. And
oyster shells.
>> Harm (09:58):
Good call in the oyster shell
on.
>> Maury (10:02):
The palate, there's some seaweed,
some, lots of pepper and spice. Some creamy
mouth filling texture with some
saltiness, uh, in the mid palate. And then I get
a fair amount of smoke that carries from the mid palate
into the. And I, uh, would say the finish
is medium to long. Very interesting
(10:23):
whiskey. The smoke comes as a little bit of a surprise at the
end. Starts a little bit hot, and then sort of mellows through
the mid pilot. What'd you think, Justin?
>> Bob (10:31):
I think this was like travel with
your mouth and nose. I feel like I'm in
a Scottish tide pool.
>> Harm (10:39):
I've never traveled without my mouth and nose. They go with me everywhere I
go.
>> Bob (10:42):
I never been to Scotland, but just.
It really just puts a
picture of like being in a
Scottish tide pool in your mind. That was so cool.
What did you think, Harm?
>> Harm (10:54):
I think tide pool is not an apt description to me. I think
tide pool smell a bit rancid. I mean, you've got all
those dead sea creatures. There's too much sulfur,
there's too much fishiness. I don't.
>> Bob (11:05):
Water flow.
>> Harm (11:06):
I don't get that. I get the oyster shells more. He
says the maritime, that's salt water in the
air. Um, on the nose, what you guys did not
mention was the fruit. I got tons of, uh, pears
and apples. And I got you. Maury said the
smoke came on the mid palate. I got it earlier. I get it
first. On the nose, there's hints of smoke. It's like a. It's like a bonfire in
(11:26):
the background on the beach, but way distant.
It's. Yeah, it's far.
>> Maury (11:30):
It's down the beach.
>> Harm (11:31):
You're not at the bonfire, though. The wood smoke is.
Is mingled with the Sea. Yeah, it's wafting in
there. Uh, it's got a prickly
mouthfeel. I don't think it's, uh. Did you say. Who said creamy? Somebody
said creamy.
>> Maury (11:43):
No, no, I agree with you. It's a little prickly.
>> Harm (11:47):
Um, I think it needs water to open it up because it
is 117.4 proof. Just a drop
of water will just bring out some more of that fruit.
Uh, and tone down the pepper. But Talisker is known
for its pepper, which is fine with me. I'm very happy with
that. The seaweed was a good call to Maury.
Um, the pepper comes out. This is, this
(12:08):
is just a great expression of Talisker. Now, uh,
some of my favorite expressions. Talisker had a lot of ginger. This does not
have the ginger or gingerbread. This
is black pepper, white pepper.
>> Bob (12:19):
So I get ginger.
>> Harm (12:20):
That's weird. You don't. You do get it. Yeah,
yeah.
>> Bob (12:24):
My retro nasal exhale.
>> Harm (12:25):
There you go. But it's not like, like there was a, there was a great
expression a few years ago that was gingerbread. It was just total gingerbread
cookie. Yeah.
>> Bob (12:31):
This isn't overwhelming. It's just a Bobby Joe.
>> Maury (12:34):
What'd you think of this whiskey?
>> Brent (12:35):
I thought it was delicious. It definitely takes that sea
breeze saltiness that you get, that maritime nature.
But I, I got the fruit. I got more pear than
apple.
>> Harm (12:44):
Yeah, yeah, you're right.
>> Brent (12:45):
Pears I really got, you know, the, the salinity,
the saltiness. Um, with water
I get the creamy in the middle of the palate, but the prickly is all on the
edge of the tongue.
>> Harm (12:55):
Well, if you don't add the water, I don't think it's creamy.
>> Brent (12:57):
No, no, not at all. But add a little water in the middle.
Palette sort of gets a little bit smoother.
An excellent Talisker. I mean really well put
together.
>> Harm (13:06):
You, uh, know people are afraid of these young age statements. Don't be
afraid. These are Right.
>> Brent (13:11):
Well, don't be afraid of a Talisker in general. It's great whiskey
regardless. But this one is, this one is really, really
well done. So we're going to be giving the Talisker title
Churn eight year old special release four
sips. That's classified.
Hey, and we're back and we're discussing, uh, the
2024 and Diageo special releases. So we're going to
(13:32):
have Justin tell us about our next whiskey.
>> Bob (13:34):
So we're going to talk about oban Coastal Orchard
10 Year Special Release
2024. It's 58% alcohol by
volume or 116 proof.
It's matured and refill casks before being
finished in charred American oak barrels
freshly seasoned with oloroso
sherry.
>> Harm (13:54):
I like the way they're doing this. They add the oloroso sherry
to these old American oak barrels, season them,
dump it, and it's a cool idea. More cherry coming
out.
>> Maury (14:03):
Yeah.
>> Bob (14:04):
Oban was established in
1793 by brothers John
and Hugh Stevenson, who built a brewery at the site
of today is Oban
Distillery. The brothers began distilling at
the site the following year. The open
distillery remained with the Stevenson family until
1866 until it was sold
(14:25):
to Peter Kumsty, a, uh, local businessman.
>> Harm (14:28):
With an unfortunate name.
>> Bob (14:29):
With an unfortunate name who operated the business
until 1883 when he sold
to, uh, John Walter Higgin. With the
arrival of the railroad in 1888,
it became easier to get their whiskey to market and
the business grew. This growth led to Higgin
rebuilding the distillery before he sold it in
(14:50):
1898 to Alexander
Edward. Edward, in turn operated the distillery
until 1930 when it was required
acquired by DCL, which became
Diageo. So the
color is like a light copper
on the nose. It's kind of like lighting a
(15:10):
vanilla candle at the edge of the sea and an
apple orchard.
>> Harm (15:15):
That's very evocative.
>> Bob (15:17):
Yeah.
>> Harm (15:17):
Why are you actually bright this time? What's going on?
>> Bob (15:20):
It's just transporting.
>> Maury (15:22):
Even a blind squirrel gets a nut once in a while.
>> Bob (15:25):
These, these two spirits that we've had, they just put these
visualizations in my mind. It's like travel.
>> Harm (15:31):
Pretty cool. That was. You're talking about traveling with your nose in your mouth.
>> Brent (15:33):
Yeah, this.
>> Bob (15:34):
This did it too. And on the
palette, it's like smooth and
sweet. I get like candied
lemon, um, a little
salt, little pepper, little
herbs. It's like, um, the mixture
I make before I'm gonna grill a pork chop
and light fruit.
>> Harm (15:54):
This is your chimichurri?
>> Bob (15:55):
Yeah, this is my chimichurri. And the
finish is just nice sea salt. What did
you think, Maury?
>> Maury (16:03):
You know, I really can't disagree with anything you've
said. I think it's a delightful whiskey. It's very well
made. It definitely has a lot
of inviting character to
it. The citrus notes really kind of reel
you in. The fruitiness.
Um, you know, this could be an all day sipper, especially
if you got the Barbie going and you're just, uh,
(16:25):
grilling up some meat. I, uh, I think it goes
well.
>> Harm (16:28):
Yeah, that's a good call, Maury. The barbecue. And this,
this is perfect. Now. I did taste it with and without
water. Without water. I got most of what you guys
were saying. The sea salt, vanilla thing, the
vanilla candle, the sea salt, the herbs, the light
fruit. I didn't get the candied lemon, but it
was very prickly on the palate. Orange, uh, and
(16:48):
lemon on the palate came out. I didn't get on the nose.
The pepper was there, cinnamon was there.
Finishes infinite. Just. Which just goes on forever. But
with water. Oh my God.
Now that sea salt blew. Awesomes. I
smell like freshly clean linens.
Um, there's tons of
(17:09):
beautiful apple like and salted
caramel coming out. Oh,
wow.
>> Maury (17:16):
Just.
>> Harm (17:16):
It's amazing. And then the palette. Let's see.
Mhm. More citrus came out with
water. The palette got creamy in texture.
Great vanilla, very gentle pepper compared to
that. Compared to the, uh, talisker.
Um, and it's a sweet spice at the
end. And the finish did not get diminished
(17:37):
by adding water. It actually gets better. You've
improved the mouthfeel and the finish goes longer.
Bob, tell me how.
>> Brent (17:44):
It's much. It was great before, but it
definitely takes a whole step up with water.
Uh, with the water. I definitely. The
salinity comes front with the water.
>> Harm (17:55):
On the nose especially.
>> Brent (17:56):
Yeah. It's like being in an apple
orchard in. In Provence next to the ocean. I mean,
it's just like you're. You're smelling the apples, you're smelling the sea
salt, you're smelling that breeze, you're smelling the, the linen.
>> Harm (18:08):
And like he said, somebody lit a vanilla candle.
>> Brent (18:10):
The linens drying on a, on a string, you know, on a
wine. It's, it's just, it's.
>> Harm (18:14):
Yeah. Freshly clean linen.
>> Brent (18:15):
It's very, it's very mind opening.
And it's so pretty.
It's just got such a great finish to it.
>> Maury (18:24):
The water really brings out the fruitiness.
>> Harm (18:26):
Yeah. Did.
>> Maury (18:28):
I mean, it becomes a fruit bowl.
>> Harm (18:30):
Not quite a fruit bowl, but yeah. This is compared to what it was
before.
>> Brent (18:34):
The citrus amps way up with the water.
>> Maury (18:37):
So does the apple.
>> Brent (18:38):
You know, the, the orange, the lemon.
>> Harm (18:40):
Yeah. Apple to the apple came up first.
It was just the orange.
>> Brent (18:44):
The apple, uh, it ramps it up, but it's more back palate
for me. I mean, this is, this is an absolutely
lovely open.
>> Maury (18:51):
Um.
>> Harm (18:52):
You see why people wait for these special releases every year.
>> Brent (18:54):
Yeah, yeah. There's a reason. And that's why I very
kindly, humbly asked them if we can have them every year.
And most years we get them. So they're very kind to send them
and this one was fantastic. So we're going to be giving the
oban Coastal Orchard 10 year old special releases
2024. Well deserved five steps. Oh my
goodness.
(19:15):
So that brings us to our next whiskey and we're going to have Harm
tell us about that one.
>> Harm (19:19):
Thanks Bob. So the Roze isle Origami Kite
no. 212 year old Special Release
2024 is 55.6% ABV or
111.2 proof matured in refill ex
bourbon and American oak casks opened by
Diageo in 2010 with a capacity of 10 million liters per
year. The biomass plant at this eco friendly
distillery allows it to generate a large portion of its own
(19:42):
energy. And the heat recovery system in place
uses captured waste heat from the distillery at
the Burghead Maltings um, across
the street. The
distillery was designed to allow them to switch between
stainless and copper condensers allowing to
make both heavy and light distillate. So this is the first
roll I've ever tasted. I have actually a bottle at
(20:04):
home now because they, I was able to get a few cases
of this um, this
year and last year Rose aisle did not come to Florida.
I believe some of the big boy chains who have stores outside of
the state were able to transfer stuff from out of state.
But uh, Rose island number one did not come to Florida.
So this is the first time I've ever had this. This is
(20:25):
a very pretty whiskey. It's a deep
golden color. It's all about
vanilla and sea salt and caramel with
poached pears. A little bit light
spice. That fresh linen notes I was mentioning. The
Oban is here as well. Like freshly
cleaned linen drying on in the sunshine.
Uh, ask your grandparents,
(20:47):
kids, they'll tell you about drying, drying stuff in
the, in the clotheslines outside.
Um, on the nose, I mean,
I'm sorry. On the palate
it's a fruit cup. You were talking about a fruit cup and the other
whiskey more. This is where I got the fruit cup.
Vanilla fruit spice, really
(21:08):
long finish. Um, more vanilla and I'm
getting some clove on the finish as well.
Justin, tell me what weird things you tasted.
>> Bob (21:17):
So on the nose it was uh,
sweet, malty, it was light, it
was approachable. I got flowers
and apricot.
>> Harm (21:27):
Yeah, I should have mentioned the floral note. You're right.
>> Bob (21:29):
On the pallet
it was herbal and floral to
me with like a nice
mouth feel of like viscous, uh,
malt. And the finish was
uh, pleasant and thick.
The mouthfeel followed through the finish.
>> Harm (21:50):
Well, that's just like,
uh, your opinion, man.
Water increased the viscosity.
>> Bob (21:57):
Now, uh, it's dry January. I'm not putting any water in my whiskey
this month.
>> Harm (22:02):
Keep your liver surprised, man. Once a week, drink some
water, Maury.
>> Maury (22:06):
I agree with you, Harm. Surprising. As much as I hate to
admit it, Delightful whiskey. Really
fun, really amped up by some water.
It's amazing. No one would ever think that. Most
people think that water dilutes things, but this, the water amps
up everything.
>> Harm (22:21):
Well, if you're starting with low proof, water will dilute it. If you have
high proof, it.
>> Maury (22:25):
It helps, but it amps up the viscosity and amps up the
flavors. It amps up the mouth feel. In this case, I mean,
again, it's a very, very narrow therapeutic
window. Too much and you've lost it. Too little,
nothing. But, uh, I think it's
beautiful.
>> Brent (22:40):
Yeah, I. I think this is a fantastic
whiskey. This is, I think, the second or third rose
aisle I've ever had. Again, it's not one that, you see.
>> Harm (22:49):
I've never had one. Where'd you have the others?
>> Brent (22:51):
Um, back in the day with that
one, so.
>> Harm (22:55):
Oh, yeah, yeah. Scotchball, Whiskey Society of
America.
>> Brent (22:58):
So it's. It's so lovely.
It's. I mean, to me, the thing that jumped out
before the water was flowers, flowers, flowers. Now with a
little bit of water, that, that, that, that salinity,
the minerality comes forward.
>> Harm (23:12):
Nobody else said vanilla. No. You guys get vanilla. It's not. It's more
vanilla.
>> Brent (23:15):
On the nose, not so much. For me, it's more flour. It's
like a white flour.
>> Maury (23:20):
Either of those two.
>> Harm (23:20):
Okay.
>> Maury (23:21):
On the nose and vanilla flour.
>> Brent (23:23):
I get the fruit on the palate, but on the nose, I get, like, a feel for
flowers.
>> Harm (23:27):
No, uh, I don't disagree, but I.
>> Brent (23:29):
You know, when you open the dryer, that. That smell that hits
you and. And on the pallet, you're tied.
>> Harm (23:34):
Downy sheet or downy. Whatever.
>> Maury (23:36):
Dryer sheet, lint. It's
right next to toe cheese. And then not belly button lint.
>> Brent (23:42):
Oh, yeah. I don't clean the dryer thing. Hell with it.
>> Harm (23:44):
You don't clear your. Clean your belly button either.
>> Brent (23:45):
I bet you don't have one anymore after
the surgery.
>> Maury (23:49):
Oh, yeah.
>> Brent (23:50):
So, uh, but fruity. The
creaminess, the coating of the
palate comes out with the water. This one, definitely. A couple
of drops is advisable, without a
doubt. But a, uh, really great malt
from, uh, a distillery that's kind of new to pretty much
all of us. So we're going to be giving the rosal
origami kite 212 year old special releases
(24:12):
2024 a well deserved. Forceps.
>> Harm (24:15):
It's barging on five. We're close, we're close.
>> Brent (24:17):
It's. Yeah, I mean it's. It's to me.
Yeah. With the water, it amped it up about a half a point for
me. So. So that takes us to our next one, which
is from the Singleton of Glen Ord. The autumn walk
14 year old special releases 2024. Let me
grab that one.
>> Harm (24:33):
Oh my God.
>> Brent (24:34):
54.7 ABV 109.4. This
is matured in three separate batches. One in bourbon
barrels, one in STR rejuvenated wine
casks, one in refill casks.
The three batches were then blended in the finished casks
made of European oak and Spanish oak
heads. And you can definitely taste a Spanish
oak. So Glen ord was established
(24:56):
1838 by Robert Johnstone and Donald
McLennan until they went bankrupt in 1947.
Uh, 1847. They reopened in
1855 with new owners Alexander McClennan
and Thomas McGregor. After McLennan's death, his
widow remarried Alexander MacKenzie, who took
over running the distillery in 1877.
MacKenzie sold the distillery in 1896 to
(25:18):
the blending house of James Watson and son. In
1917, with World War I raging, it was
closed because barley rationing. They reopened
in 1919 and the distillery was sold in
1923 to Thomas Dewar & Sons, which became part
of DCL. War closed the distillery again
in 18 in 1939 and it remained closed
until 1946, as most of them did.
(25:40):
Um, in 1966, the distillery tripled
production when they went from two stills to six.
In 1985, DCL merged with Guinness to form
United Distillers Ltd. In 1997, they
merged with Grand Met, which became Diageo.
So on the color,
it's got a beautiful sort of
(26:01):
dark burnished golden hue.
>> Harm (26:03):
I call it copper.
>> Brent (26:04):
It's. Yeah, it's like a white copper
on the nose. It's just
citrus. Vanilla
pound cake.
>> Maury (26:17):
Mmm.
>> Brent (26:18):
A little bit of pastry cream.
And on the palate. Hold on.
>> Maury (26:24):
M.
>> Brent (26:27):
On the palate, the orange literally leaps out of the
glass. Um,
there's a little bit of a spice to it,
a little bit of a white pepper note.
Add a little water. Let's see.
>> Maury (26:44):
Mhm.
>> Brent (26:47):
The water definitely brought the viscosity
up. Gives it a. The water. Whoa.
Yeah, add water. Absolutely. Add
water. The palette coating on this increases
tenfold.
>> Harm (26:58):
Well, because you have high ethanol with these high ABVs,
it makes it lighter.
>> Brent (27:03):
Yeah. This one is. This one's. This one's delicious. This
is uh, this is why I've always
liked the Glen Ord. I mean this is, this is the Singleton that I
like. There's two, this is my.
>> Harm (27:13):
There's two distillers that make up Singleton. There's the,
the most common one you see on the shelves and liquor stores in
America is the uh, Glendalen.
Glendelin is the mediocre garbage they
sell to us because they keep the Glen Ord for Europe
and the far East.
>> Brent (27:28):
No, they just do it because they don't like you.
>> Harm (27:30):
Well, in America it's not just. Just not
me. Not just me.
>> Brent (27:34):
No, no. I asked them to. You. We do get
100% you.
>> Harm (27:39):
We do get Glen Ord. I had a 27 year
old singleton, uh, Glen Ord pre Mount Ultima
single cask. But if you want to spend 2,000 plus
on a bottle, that's the one you want.
But the special releases tend to be Glen
Ord. Last year's, uh, we didn't do it for the
radio show and for some reason we got dropped off the list last year. But
we've had previous editions. The Singleton from last year was a
(28:01):
Glen Ord as well and some other previous years. The Glen
Ord's is just. This distillery is a step up
from the Glendalen. The Glendalen is for the, the
masses that the, the people they look down upon
to this. The Glen Ord is where they want. Oh my God.
And you're absolutely right, Bob. Um, without water I
got more butterscotch, uh, and
(28:22):
caramel with water. Orange pastry. It's uh,
like, like you said, vanilla pound cake.
>> Brent (28:26):
Like with orange cream with an orange cream on it.
>> Harm (28:29):
Yeah. Orange glaze. And it's so creamy with
the water.
Beautiful. M. Sweet orange orange peel.
>> Brent (28:38):
So good.
>> Harm (28:38):
Uh, uh, there's some pepper and oak on the finish,
but it goes on forever. It's coats your mouth
and this is one to go out of your way for.
>> Brent (28:46):
Yeah.
>> Harm (28:47):
It's not super expensive because Singleton's not a super expensive
brand.
>> Brent (28:51):
And the finish without water. Pretty
good with water goes on forever.
>> Harm (28:56):
I cannot get enough of this whiskey. You know, this
is the one. This is one of the few this year I didn't taste at the
store.
>> Maury (29:02):
Mhm.
>> Harm (29:03):
Because people buy them, they open them with me.
We have a long taste tasting
parties and this one I haven't tasted
before. Thank you, Bob. Thank you.
>> Brent (29:12):
Let's see what Justin thinks.
>> Bob (29:14):
Well, I spoke to groundskeeper Willie during the break
and he said give her meat a
crop. So that's what happened. But um,
this stuff is amazing.
Um, I agree with everything that Bob
said. The I uh, maybe I added too much water. I
kind of washed it out a little bit but the mouth feel did kick up.
>> Harm (29:35):
It's okay.
>> Bob (29:36):
I remember how I tasted it before the water. This is why I
do dry January. But
I broke it for the show.
>> Harm (29:44):
Just fornicating the water. Yeah.
>> Maury (29:46):
I think they now though with their tasting notes, the orange cream
cake filling, the uh, orange
sponge cake, hint of vanilla on the nose
and then this creamy
sweet hint of Seville orange on
the peel on the palate. Uh, I mean I think
you guys have really nailed it. I think it's a beautiful whiskey. It's very
interesting. Uh, the Seville orange and
(30:09):
the just orange creaminess in general. The water
definitely enhances it. I didn't think it needed
water. It certainly didn't drink hot.
>> Harm (30:17):
It's not because it drank hot improved.
>> Maury (30:19):
The mouth but the water was an enhancement in both the mouthfeel the
palate all the way around. Beautiful whiskey.
>> Brent (30:24):
Well, we're going to give the singleton of Glen ord Autumn Walk
14 year old special releases 2024 a well
deserved five. Oh my goodness.
Yeah, yeah.
>> Harm (30:35):
I don't want people to get confused. We play up the fruit.
It's not sweet. This is still a great malt. Still got that
fire. Still got the pepper.
>> Maury (30:43):
Correct. Very well said.
>> Brent (30:44):
Let's have um, Maury tell us about our next whiskey.
>> Maury (30:47):
Thank you Bob. The next whiskey is the Mortlock
Midnight Dusk cask strength
Special Release 2024.
57.5% ABV 115
proof finishing casks that
formerly held sweet Italian
Ramondalo white wine and
Italian Sandra red
(31:10):
wine. Mortlock was the
original name of the village now known as
Duffon. It was also the name of the
local abbey founded
by saint
in the 17th century. Founded by James
Finlater 7th century. 7th. Thank you.
(31:31):
Founded by James Finlater, Donald McIntosh
and Alex Gordon in 1823
it was the first licensed distillery in Dufton. In
1831 it was sold as John Robert
to John Robertson who then sold it to A
and T Gregory the next year. In
1837 Grant Brothers of Glenn Grant
became the owners and cannibalized the equipment at
(31:53):
Mortlock for use at their distillery in
Rothy's. In 1853
George Crowley became the part owner and took
over the sole operation. George's son
Alexander joined in 1895,
and in 1897, he increased the number of stills from
three to six. In 1923, the distillery
was sold to John Walker and Sons, which
(32:16):
became part of the Distillers Co. Ltd.
DCL, which became Diageo.
And we'll be back.
>> Harm (32:23):
Yeah, commercial time.
>> Brent (32:25):
Hey. And we're back. And Maury was telling us about,
uh, the whiskey that he was tasting, the Morlock.
>> Harm (32:30):
Morlock Dust Cat.
>> Maury (32:32):
Yes. Mortlock has a pale yellow color on
the nose. There's certainly a lot going
on. The palette, layered,
crisp fruit, caramelized miso.
Hints of prosciutto
emerged for a luscious umami, fruity
flavor. I think this is a really interesting
(32:52):
whiskey. Um, it's a little bit hot
at first. The finish is medium to long, but
it's got a lot going on that you can really dissect out of the
palate. Harm, what'd you think?
>> Harm (33:03):
I got a lot of caramel and butterscotch on the nose. A little bit of
miso. Very intense, very
meaty. Got that umami thing going on again.
Uh, good call on that. Um,
did you say prosciutto? I did.
Okay, maybe that's what it is
on the palate. Seriously rich
(33:25):
and meaty. And this, uh, is the
thing. Mortlock is known as the Beast of Dufton. And I
really generally have not been a big fan of
Mortlock in. Over the years.
Um, I find out they're overpriced for what they are. I
think the quality is good, but they ask a lot for what they
make because it's a small. It's a small production
distillery, and it's used in a lot of the bigger blends
(33:48):
that Johnnie Walker and Sons. You know, I've never heard of them either.
Uh, they. They use them for a lot of their. Their
blends. And, um,
it's the backbone of some of these whiskies. Or
maybe not really the backbone, but an accent. But,
um, last year's
Mortlock, which we didn't review on the show for
2023 special edition, was the best
(34:11):
one I had until today. This was amazing,
Bob.
>> Brent (34:15):
It's mortlock. It's got that meatiness, that
umami. It's. It's got that.
That spine that if you're making a blend, this is
what you want to build a blend around. May not be your first
choice, you know, for a glass, but it is
definitely the thing. It's the thing that
you build the whiskey on top of. But
this one is. Oh,
(34:38):
it's so pretty.
It's just meaty and
unctuous.
>> Harm (34:44):
It's not pretty. It's a masculine whiskey.
>> Maury (34:46):
Yeah, I agree. It's more masculine than feminine and that's what
I mean.
>> Brent (34:49):
It's pretty.
>> Harm (34:50):
Yeah. Ah. Oh, uh, Bob likes the boys.
Not there's anything wrong with that.
>> Bob (34:57):
Bob on the nose. I got candied pears and
almond extract.
>> Harm (35:01):
Pears? No. Almond. Yes. What's with the pears coming
from?
>> Bob (35:05):
It's what I got.
>> Brent (35:06):
What?
>> Bob (35:06):
We put water in candied pears. No, I didn't put water. And I told you
it's dry January.
>> Harm (35:10):
Okay, go ahead.
>> Bob (35:11):
On the palette, the candied pears came
through. I got like crystallized sugar
and um, kind of
like lemon and it had the
texture of beef tenderloin
and the finish was like.
>> Harm (35:28):
Well, that's subjective to say
my beef.
>> Bob (35:31):
Tenderloin, the Costco one.
And uh, hey, I'm cheap and
you know, tightly candied lemon on
the finish. Tingly. Pretty cool. I
uh, loved it.
>> Brent (35:45):
Yeah. This one was, this one was lovely. So we're going to be giving
the Mortlock Midnight Dust cast strengths.
Uh, Dusk Midnight.
>> Maury (35:52):
Hold on.
>> Brent (35:53):
Mortlock Midnight Dusk Cast strength special
releases 2024. A well deserved
570. Oh my goodness.
>> Harm (36:01):
Best mortlock I've ever had.
>> Brent (36:02):
Yes, yes.
>> Harm (36:04):
I've had a lot of more expensive mortlocks. Really Old to
age statement ones. This is the best.
>> Brent (36:09):
Well, age doesn't always meet everything. So true. Let's have
Justin tell us about our next one.
>> Bob (36:13):
I'm excited to tell you about Ben
reen's grand crescendo 21 year
old Ben Rennie's
2024. It's
55.4% alcohol by
volume or
110.8 proof. And no, I didn't do the
math. It's not a third of anything.
Matured for 8 years.
(36:36):
Right? Matured in 8 years in refill
cast, then double matured for 13 years. And
wine. Seasoned American oak,
European oak and
rejuvenated casks with charred ends.
>> Maury (36:52):
Head M is an end the same as a head?
>> Harm (36:55):
Yeah, heads.
>> Bob (36:57):
Nothing.
>> Harm (36:58):
Nothing wrong with the head and the butt are the ends.
>> Bob (37:01):
This distillery was established in
1826 by Peter McKenzie.
But the distillery was destroyed in a flood in
1829. The new
distillery was built by John Innes a few miles
down the road. Mr. Innes went bankrupt in
1834 and the distillery was sold
to William Smith & Co. Who ran it until
(37:22):
1864 when they also
went bankrupt and sold the distillery to
David Edward. The Edward family
sold the distillery to John Dewar in
1922. And they didn't go bankrupt this
time. It was absorbed by DCL in
1925. And in
1966, the stills
(37:44):
were increased from three to
six. And in 1974, they
began triple distilling their spirit
in 2007, they stopped doing that in
favor of traditional double distilling.
>> Harm (37:57):
Triple distillance for the Irish, Correct?
>> Bob (38:00):
Correct. So this spirit,
I got sweet candied fruits on the
nose, light cedar on,
uh, the palette. I got, um,
malt spice and candied oranges.
And the finish was woody. What did you think,
Harmeet?
>> Harm (38:19):
You know, I didn't even take any notes by this point. I was so
overwhelmed by the Morlock. So let me do it right
now in front of you guys. So on the nose you said
candy, right? I'll give you that. It's like, um, it's.
It's creme brulee vanilla with the. That
char that, the can, the caramelized
sugar. I'm getting that sweet linen. There's a
little hint of citrus here
(38:41):
and not butterscotch. But there's like, this
multi note that's. It's really good and candied
and citrus is really coming out. Let me put a drop of
water in this thing. All
right, let's try this again.
>> Bob (38:54):
Ooh, Chompers. Chocolate malt
balls.
>> Harm (38:57):
Whoppers. These are Whoppers.
>> Bob (39:00):
Chocolate covered mop balls, not chompers. Yeah, so
that'll be my version.
>> Harm (39:04):
Okay. The. The name was wrong, but the tasting note is right. This is
multiple Whoppers
with the water mouth coating.
Beautiful. The chocolate malted milk,
um, the, um,
citrus. It's like orange and lemon. A little bit
of peach coming out, a little bit of
(39:24):
pear. Long finish. It keeps going.
I'm getting spice on the edges of my tongue, and
I'm really enjoying it. Bob, what do you think?
>> Brent (39:32):
I think it's delicious.
Um, the wine casks for me
definitely comes through in that sweetness.
>> Harm (39:39):
Yeah. Sugary Ramen Dolo. Is, uh, Is
this the Ramen Dolo cask? Yeah, yeah. Ramen Dolo
is a, uh, sweeter Italian.
>> Brent (39:47):
White that comes through. It's rich. It's
got a full mouth feel too. But once you add the
water, I don't get. I. I get more Milk Duds and I
get Whoppers.
>> Harm (39:57):
Milk does are chocolate covered caramel. Yeah, but I'm
getting. I'm getting the malted milk.
>> Brent (40:01):
It's. Yeah, but it's. That's what I'm getting.
>> Harm (40:04):
So.
>> Brent (40:04):
What?
>> Harm (40:05):
Yeah, this is not the Ramadullo cast This
is seasoned European oak ramen. Does
the previous one, but I'm not. I
get the, uh, sugariness, but I don't know. This
wine. Maury did. What do you think?
>> Maury (40:19):
I liked it a lot. I didn't really get quite as much
chocolate as you guys did in terms of the Milk Duds and the
Whoppers. For me it was more fruity.
Um, I thought it was delightful. I thought the water really
opened it up, really, you know, made the flavors
explode on the palate. A lot more
fruitiness, lengthen the finish. Really
(40:39):
nice whiskey. I thought this was, was, uh, quite
nice.
>> Harm (40:42):
So let me give you a pro tip. If you go to
a whiskey bottle, you go to a bottle share with your local whiskey club.
Bring the Ben Rainey's. People don't know what it is.
>> Brent (40:52):
Most people don't know what anything is. It's
your bottle collapse. We're gonna give the Ben
renny's grand crescendo. 21 year old special
releases. 2024. Well deserved. Four sips.
That's classified. So that brings us to our next whiskey.
We're gonna have Harm tell us about that.
>> Harm (41:08):
Oh, it's my turn already? Yeah. Okay, good. Uh, where are we
here? Kalila? All right. There's
another one I didn't bother taking notes on. It's so good. So the
Khalila ambrosial, uh, Feast 11
year old old special. 11 year old special
release is 57.3 ABV
114.6. Um, proof.
It's matured in refill and shaved and
(41:30):
toasted, uh, str casks. So we were
talking earlier about the. The stone
tumbled casks. This is str. Shaved, toasted and
recharged. And it's made with American and European
oak. Kalila was established in 1846 by Hector Henderson
when he built a small distillery next to Port Skag
named Kalila, which is Gaelic for the sound of the Islay,
which is the small bay it overlooked. Blender Bullock
(41:52):
laid bought, uh, in 8 and 1507
and ran it until it was abandoned into
it. Absorbed in DCL Nadiageo
1927 considered, uh, continued operation
until 1972 where they demolished the old building and
built a new distillery, increasing the number of stills from
two to six, making it the largest producer on Isla at the
time. Further refurbishment was carried on in
(42:15):
2011. So this is a very different
whiskey from the others before it because this is
unpeated Kalila. Kalila has done unpeated
releases before. They very famously made one called
Stitchels Reserve. A 14 year old, uh, a
few years ago that was kind of widely available. I say a few years ago.
It was almost 20 years ago. But, um, I'm
(42:35):
old. The color is a deep copper.
The nose. There is no peat here. This
is. I like to describe Kalila as
a marshmallow. You put in the fire for too long,
it's blackened, right? And you've got all that char on the outside
inside that sweet marshmallow. Gooeyness and
fruit. This, there's no char here. This is
(42:56):
that marshmallow that's been just warmed up.
A toasted marshmallow, not charred black.
>> Maury (43:02):
You heathen. You just wasted that right on your front of your
shirt.
>> Harm (43:06):
I've been swirling a little too heavily. Um,
great fruit coming out. That
marshmallowiness, that, uh, that toastiness.
And a little bit of chocolate on the finish. I didn't put any water in
this. There's a hint of pepper because the alcohol so high.
Put a water in there.
Wow. The nose is just
(43:27):
a fruit cup. This is apples,
pears and toasty marshmallow.
A little bit of caramel, a
hint, a hint of black pepper. Oh my
God. This is good.
>> Brent (43:40):
So much better with the water.
>> Harm (43:42):
So much better with the water mouth
coating. Buy this one. This is the best
Kalila I've had from Kalila. I've had some,
uh, private bottlers that have
usually done better.
>> Brent (43:54):
Usually the, the independent bottlers have better koila than.
>> Maury (43:57):
Honestly, they're more prevalent too. I've seen Kalila
more often private bottle than from Kalila.
>> Harm (44:02):
Uh, you get it here. But it's not a big seller in
Florida. Kahlila. Private bottlers, they can be
selected. They select specific barrels, they
select the distillate and do their own thing.
>> Maury (44:12):
Well, this was a really nice showing. I. I must admit it
really shows you how great the based spirit is. I'm not a huge
fan of the heavily peed Kalila, as everybody knows.
But this unpeated version, it's.
>> Brent (44:23):
Sorry.
>> Maury (44:24):
Fantastic. It's fantastic.
It just, it sings.
>> Harm (44:29):
It's uh, so much better than that 14 year old they put out.
>> Brent (44:31):
Oh yeah.
>> Maury (44:31):
No, it's delicious, Justin.
>> Brent (44:33):
It's fantastic.
>> Bob (44:34):
Welcome to Swirl Gone Wild.
I got the sweet and multi notes on
the nose. Um, on the
palate. I got seaweed, menthol,
demerar sugar.
>> Harm (44:47):
I'll give you the demar sugar, but where the hell the seaweed in the
menthol.
>> Brent (44:50):
That I'm not good.
>> Maury (44:51):
It's in the spirit that was last week's episode.
>> Brent (44:53):
Yeah. Queenie's glass up.
>> Bob (44:56):
That's true. And the finish
was like woody.
>> Maury (45:00):
Ah.
>> Bob (45:01):
And sweet and a little salty. Really liked
it.
>> Brent (45:05):
All right, well we're going to be giving the koala
ambrosial feast 11 year old special releases
2024. A well deserved
five sips. Oh my.
>> Harm (45:16):
I'm happy. This is, this is definitely a 5 sip.
>> Maury (45:19):
Thought we gave it a.
>> Brent (45:20):
That brings us to our last one which is the lan
lagavulin Fireside Tales 12 year old special
release. Uh, it's 57.4%
ABV aged in a combination of bourbon barrels,
refill American oak hogsheads and
refill European oak butts.
Logo was founded in 1816 by John
Johnson. He was operating the distillery until his death in
(45:41):
1836 when it was purchased by Alexander Graham.
That family ran it until 1862 when
blender John Logan Mackey bought it. Upon his death
in 1889, operations were taken over by his nephew
Peter Mackey, who gained fame as the creator of the White horse blend
in 1890. In 1924, uh, when he
died, ownership eventually passed to DCL
(46:01):
which evolved into Diageo. So
that white nice is a sleeper sort of dark straw
color. Oh, and it's
just classic Wagavo nose.
Just a um, a clam
bake on a beach. Just the bonfire.
So beautiful.
>> Harm (46:23):
This is less woody than some of the other lag ones is more
that. That deep rich dark peat.
>> Brent (46:28):
It's just. Oh, uh, it's so clean and
beautiful. And the saltiness of the sea air, you can just
smell it like you're standing there. On the palate
it's just.
>> Maury (46:40):
Mhm.
>> Brent (46:42):
Toffee and coconut. It's got a lovely
creamy mouthfeel to it. Let's add a little water.
>> Harm (46:47):
I don't get the coconut, but toffee and smoking.
>> Maury (46:51):
Hm.
>> Harm (46:52):
Mhm. Gorgeous.
>> Brent (46:54):
The water, just the. Oh the water.
>> Harm (46:56):
Wow. Yeah. I mean it put water in it.
>> Brent (46:58):
Yeah, put water in it. It just. The sweetness
goes up. The saltiness is still there, but the sweetness just
ramps up. This is lovely. Absolutely
delicious. What'd you think, Justin?
>> Bob (47:09):
On the nose I got um,
malt smoke and fried clams.
On the palate.
>> Brent (47:16):
Had some fried clams.
>> Bob (47:17):
I know it would really go good with this.
>> Harm (47:19):
Stop. Stop talking clams. Okay, fine.
>> Bob (47:22):
On the palette it was.
>> Maury (47:23):
Thank you, Mr. Wordy.
>> Bob (47:25):
Creamy then dry. I got
like uh, light coconut.
>> Harm (47:29):
Ah, that's such a good. That's a good call. It starts out creamy, but
it dries on the palette.
>> Maury (47:33):
Yeah, it is drying.
>> Harm (47:35):
Yeah.
>> Bob (47:35):
It starts creamy though, then dries. You Out.
>> Maury (47:38):
But I agree with Bob. The water really
amps up the sweetness and the creaminess.
>> Bob (47:45):
Dry until you put the water in it by
January. Again, today's show
is put Justin, put.
>> Harm (47:53):
A little bit more cheese.
>> Maury (47:54):
Water. Don't whisper the word water, add water.
>> Brent (47:57):
Yeah.
>> Maury (47:57):
I think a take home lesson from today is
try it neat. Try drops of
water.
>> Bob (48:04):
I think, oh, it's so creamy with the water.
>> Maury (48:06):
Virtually all the whiskies we've tried today, you will be
rewarded with a few drops of water.
>> Bob (48:10):
You have my permission to break dry January to put water
in spirit.
>> Brent (48:15):
I'm always excited when we get to try the Diageo
special releases, but this year.
>> Harm (48:21):
So let me just say.
>> Brent (48:22):
Hold on, I got to rate this. So the lagavulin fireside
tales 12 year old special release 2024. We are going
to give a well deserved five, uh,
sips because six hidden on the
soundboard.
>> Harm (48:35):
Oh my God. So last year's
whiskey was like really highly rated. This
is better. This is better.
>> Brent (48:42):
Yeah, this is, uh, again, thank you to the
folks at Diageo for sharing these with us every year. This is
always one that we look forward to. But this year was
this. They. This year there wasn't. I mean
every one of them was fantastic.
>> Harm (48:56):
So.
>> Brent (48:57):
Well, that's all the time we have for today. I want to thank our co
host for joining us today. Thank you to Made Man
Mori.
>> Maury (49:03):
Thank you, Bob. Another beautiful day in the basement.
>> Brent (49:06):
Yeah. Ah, definitely. It didn't stink, did it?
>> Maury (49:07):
No.
>> Brent (49:08):
Thank you, Justin.
>> Bob (49:09):
Thank you so much. Wow, what a great
show.
>> Brent (49:12):
And thank you, Harm.
>> Harm (49:14):
You know, Bob, I say thank you every time, but this
time when you do Lagavulin and all
these special releases, I really mean it this
time.
>> Brent (49:23):
Why don't you knock it off with them negative waves? Yeah.
I don't believe you. Yeah. Well,
first for Sip, Suds and Smokes, this is Made Man
Bob. Thank you for joining us. And remember, life is too
short to drink bad whiskey. And thankfully
today that is not something that we have to
worry about.
>> Harm (49:40):
Not at all.
>> Brent (49:41):
Yep.
>> Announcer (49:50):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap the subscribe button.
>> Harm (49:59):
Give it a little tappy, tap, tap,
taparoo.
>> Announcer (50:02):
The easiest way to listen to our show is to ask Siri,
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and you can reach us at info at sipsuds and
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(50:25):
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well. Come back, join us for another
(50:47):
episode and keep on sipping.
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
(51:07):
of life. From the dude in the Basement Studios,
your host, the Good Old Boys. We'll see you all
next time.
On the next episode of Sip Suds, uh, and
smokes.
>> Brent (00:03):
We're going to be discussing the
2024 Diageo Special Releases.
>> Harm (00:08):
Where's the Woohoo soundtrack? Click that button. I need some
Woohoos. Yes.
>> Brent (00:13):
You happy about that? We have the
talisker title churn 8 year old special
releases. We have the oban
Coastal Orchard 10 Year Old Special releases.
We have the Rosyle Origami Kite
212 year old special release.
The Singleton of Glen ord Autumn Walk 14
year old special release. The Mortlock
(00:35):
Midnight Dusk Cast Strength special
release. The Benrini's Gran
Crescendo 21 year old special release.
The Kalila Ambrosia Feast 11 year old
special release. And the Lagavulin Fireside
Tales 12 year old special release.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the uh, dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, Suds and
smokes with your smoking host, the good old
boys.
(01:49):
And now it's Sipping Time.
>> Brent (01:56):
Hey. Yes, It's Sipping time again. Welcome to this SIPS
episode where everything good in life is worth discussing.
>> Harm (02:02):
Yes, is.
>> Brent (02:03):
As always, we are the best thing on at 2am Nope,
I get home.
>> Harm (02:06):
At 2am I have to catch up my streaming shows. Man. My
wife has not still watched Slow Horses with me. I'm still waiting
to watch Slow Horses. I'm like a season behind.
>> Brent (02:14):
I like Landman.
>> Bob (02:16):
Landman's great.
>> Brent (02:17):
Anything with Billy Bob's awesome.
>> Maury (02:19):
Yeah, I haven't seen it yet, but I hear good things.
>> Harm (02:21):
I've been hearing good things about shrinking too. Harrison Ford's
in it. Harrison Ford's doing a trinky show.
>> Brent (02:26):
It happens when you get old.
>> Harm (02:30):
Yeah. Take your calcium, guys. Take your calcium.
>> Brent (02:33):
Yeah. Or else you end up the hunchback of Miami
Beach.
>> Harm (02:38):
And look, you, when you get older, don't be
afraid to have your pants tailored. Don't pull them up to your chest.
Get them shortened.
>> Brent (02:45):
Yeah, yeah, that.
>> Bob (02:46):
What? You're not supposed to have them on your nipples.
>> Harm (02:49):
That's a specific kink to you.
>> Brent (02:52):
Uh, all right, yeah, but those are slacks. Those
are different than pants. Uh, yeah, those are made
out of a non natural material somewhere.
>> Harm (03:00):
Polyester locks are the best, man.
>> Brent (03:02):
Developed somewhere in the no space program
that no wrinkles.
>> Harm (03:06):
Polyester slacks.
>> Brent (03:07):
There's a reason they take the skin off. I use them for refinishing
furniture. Well, this is Mayman Bob.
>> Harm (03:13):
And joining me today was a tangent.
>> Brent (03:15):
Uh, good old
good old boy Maury.
>> Maury (03:20):
Good morning, Bob. Thank you for having me here in the
basement.
>> Harm (03:23):
Maury's a made man, isn't he?
>> Brent (03:25):
I don't know. Did I say. I don't remember what I said.
>> Maury (03:28):
Yeah, well, I didn't want online
and.
>> Brent (03:31):
Good old boy Jasper.
>> Bob (03:32):
Good morning. Pleasure to be here with my nipple
slacks and
western.
>> Brent (03:38):
Good old boy.
>> Harm (03:39):
Harm, I. You know,
I object to the term good old boy because it brings to mind
a toothless hick. I've got all my teeth.
>> Bob (03:47):
But you didn't quite measure up to that. That's why you're less than that.
>> Brent (03:50):
But you. But you keep them in a jar under the bed.
>> Harm (03:53):
Well, I've got other people see them enjoying the bed.
>> Brent (03:55):
Yeah, I know it's creepy, dude.
>> Harm (03:56):
You know, it's. I don't call them my victims. I call them my special
friends.
>> Brent (04:00):
Well then that's different. Yeah, that's different then.
Okay.
>> Harm (04:03):
Yeah, thanks for having me, Bob. This is a good show.
>> Brent (04:05):
Puts the lotion on its skin or else it gets the hose again.
>> Harm (04:07):
That is true. I mean you have to have
standards. Put some lotion on there.
>> Brent (04:13):
Yeah, right in the toilet. What are we, uh, 3 minutes 17 seconds.
Right in the toilet. All right, so our sip segments are all about wine
to distilled spirits, tea, coffee and anything else you can sip.
And here's today's episode. Uh, we're
going to be discussing the 2024
Diageo Special Releases.
>> Harm (04:30):
Where's the Woohoo soundtrack? Click that button. I need some
Woohoos. Yes.
>> Brent (04:35):
You happy about that? So here's the whiskeys we're going to
be tasting from this year's release. And uh, thank you
again to the folks at Diageo for sending them to us. So we
have the talisker title churn 8 year old
special releases. We have the
oban Coastal Orchard 10 year old special
releases. We have the Rosyle
2024. Yeah, well these are all
(04:57):
2024. The Rosyle Origami Kite
two 12 year old special release.
The Singleton of Glen ord Autumn Walk 14
year old special release. The Mortlock
Midnight Dusk Cast Strength special
release. The Benrini's grand
crescendo 21 year old special release.
(05:17):
The Khalila Ambrosia Feast 11 year old
special release. And the Lagavulin Fireside
Tales 12 year old special release.
>> Harm (05:25):
Only the Mortlock has cast strength in the label and the
name. But they're all cast strength.
>> Brent (05:30):
Yeah, but it's. Yeah, it's not a uh, special release.
Not an age statement for that one.
>> Harm (05:34):
So.
>> Brent (05:34):
Yeah, so uh, we're gonna have Justin tell
us all about our SIPs ratings.
>> Bob (05:39):
All right, One
sip. Give me a glass
of water to wash out my mouth.
Two sips. No, I spit.
What else do you have?
>> Maury (05:59):
Well, isn't that nice?
>> Harm (06:01):
That one fell apart.
>> Brent (06:02):
Yeah.
>> Bob (06:02):
Three sips.
>> Maury (06:04):
M.
>> Bob (06:06):
Interesting.
>> Harm (06:07):
But that.
>> Brent (06:09):
That was a little. That was Peter Laurie
again. Yes, it's very
interesting. What was this that you gave me again?
That's Peter Ori.
>> Bob (06:18):
Okay, four sips.
Let's keep this secret to ourselves.
Pour me another.
>> Brent (06:25):
That was a little Robin.
>> Harm (06:26):
The li Chi's gradient to
Vivian. What's that? What's his name of that show that he was the
punk. The odd, uh, Ones.
>> Brent (06:34):
The Young Ones.
>> Bob (06:34):
Young Ones.
>> Harm (06:35):
The Young Ones, yeah.
>> Bob (06:36):
Five sips. Oh, my. I
was unaware anything could be this good.
>> Brent (06:42):
Oh my goodness.
>> Harm (06:45):
It's a whole village of idiots.
>> Bob (06:48):
It's not Scottish. It's crap.
>> Brent (06:50):
Yeah, yeah,
I just.
>> Maury (06:57):
Wait.
>> Harm (06:58):
What.
>> Brent (06:58):
What does George think? Um. Oh my. Uh, that's
what George thinks. Well, each year the folks
at Diageo.
>> Harm (07:05):
Do we do five steps yet? Yeah, yeah.
>> Brent (07:08):
Thanks. Thanks for joining us.
>> Harm (07:09):
I'm losing time. It's good whiskey.
>> Brent (07:11):
So each year the folks at Diageo suture their vast
catalog of aging stocks and create a unique collection of
whiskeys for their Special Releases collection. We've
done the Special Releases several years.
Um, this year's theme is the Spirited
Exchange 2nd Edition. This is the second installment
of the theme that debuted last year, which is about
(07:31):
curiosity and what happens when you challenge yourself to think
what if. Leading them to explore a
variety of maturation techniques with each of
the eight expressions crafted under the guidance of Master
Blender Dr. Stuart Morrison. As always,
the special releases are one of the most anticipated releases
of the year in the Scotch world. So let's get started. We're
(07:51):
going to have Maury tell us about our first whiskey.
>> Maury (07:54):
Why, thank you, Bob. The first whiskey is the
talisker title churn 8 year
old Special Release 2024.
It is 58.7% ABV,
or 117.4
proof. It is matured and
refilled and first filled bourbon casked
casks and then finished in
(08:16):
stone spun casks. The
barrels are spun with stones and
water polishing away the existing
char and then they are retoasted.
They are made of American oak. That's a,
uh, unique, uh, barrel type that I'm not
really familiar with, but it is a method of
reconditioning barrels and essentially
(08:39):
recharging them, if you will. The Talisker
was founded in 1830 by
brothers Hugh and Kenneth
McCaskill, who operated the distillery
until bankruptcy in
1848, has a short
18 year run. Uh, the distillery went
through several owners until Roderick
(09:01):
Kemp and Alexander Allen bought the
distillery in 1880 and
expanded it. Kemp sold out to Allen
in 1892, and upon
Allen's death in 1895,
Allen's business associate, Thomas
Mackenzie, took control.
Mackenzie operated the distillery until his
(09:23):
death in 1916, when the
distillery was taken over by a group of
blenders including John Walker
and Sons, M. W.P.
lowry and DCL. These firms
all eventually merged into what is today
Diageo.
So this first whiskey is a pale
(09:45):
yellow color. On the nose
there's lots of malt and
certainly a faint hint of maritime
as well as some minerality. And
oyster shells.
>> Harm (09:58):
Good call in the oyster shell
on.
>> Maury (10:02):
The palate, there's some seaweed,
some, lots of pepper and spice. Some creamy
mouth filling texture with some
saltiness, uh, in the mid palate. And then I get
a fair amount of smoke that carries from the mid palate
into the. And I, uh, would say the finish
is medium to long. Very interesting
(10:23):
whiskey. The smoke comes as a little bit of a surprise at the
end. Starts a little bit hot, and then sort of mellows through
the mid pilot. What'd you think, Justin?
>> Bob (10:31):
I think this was like travel with
your mouth and nose. I feel like I'm in
a Scottish tide pool.
>> Harm (10:39):
I've never traveled without my mouth and nose. They go with me everywhere I
go.
>> Bob (10:42):
I never been to Scotland, but just.
It really just puts a
picture of like being in a
Scottish tide pool in your mind. That was so cool.
What did you think, Harm?
>> Harm (10:54):
I think tide pool is not an apt description to me. I think
tide pool smell a bit rancid. I mean, you've got all
those dead sea creatures. There's too much sulfur,
there's too much fishiness. I don't.
>> Bob (11:05):
Water flow.
>> Harm (11:06):
I don't get that. I get the oyster shells more. He
says the maritime, that's salt water in the
air. Um, on the nose, what you guys did not
mention was the fruit. I got tons of, uh, pears
and apples. And I got you. Maury said the
smoke came on the mid palate. I got it earlier. I get it
first. On the nose, there's hints of smoke. It's like a. It's like a bonfire in
(11:26):
the background on the beach, but way distant.
It's. Yeah, it's far.
>> Maury (11:30):
It's down the beach.
>> Harm (11:31):
You're not at the bonfire, though. The wood smoke is.
Is mingled with the Sea. Yeah, it's wafting in
there. Uh, it's got a prickly
mouthfeel. I don't think it's, uh. Did you say. Who said creamy? Somebody
said creamy.
>> Maury (11:43):
No, no, I agree with you. It's a little prickly.
>> Harm (11:47):
Um, I think it needs water to open it up because it
is 117.4 proof. Just a drop
of water will just bring out some more of that fruit.
Uh, and tone down the pepper. But Talisker is known
for its pepper, which is fine with me. I'm very happy with
that. The seaweed was a good call to Maury.
Um, the pepper comes out. This is, this
(12:08):
is just a great expression of Talisker. Now, uh,
some of my favorite expressions. Talisker had a lot of ginger. This does not
have the ginger or gingerbread. This
is black pepper, white pepper.
>> Bob (12:19):
So I get ginger.
>> Harm (12:20):
That's weird. You don't. You do get it. Yeah,
yeah.
>> Bob (12:24):
My retro nasal exhale.
>> Harm (12:25):
There you go. But it's not like, like there was a, there was a great
expression a few years ago that was gingerbread. It was just total gingerbread
cookie. Yeah.
>> Bob (12:31):
This isn't overwhelming. It's just a Bobby Joe.
>> Maury (12:34):
What'd you think of this whiskey?
>> Brent (12:35):
I thought it was delicious. It definitely takes that sea
breeze saltiness that you get, that maritime nature.
But I, I got the fruit. I got more pear than
apple.
>> Harm (12:44):
Yeah, yeah, you're right.
>> Brent (12:45):
Pears I really got, you know, the, the salinity,
the saltiness. Um, with water
I get the creamy in the middle of the palate, but the prickly is all on the
edge of the tongue.
>> Harm (12:55):
Well, if you don't add the water, I don't think it's creamy.
>> Brent (12:57):
No, no, not at all. But add a little water in the middle.
Palette sort of gets a little bit smoother.
An excellent Talisker. I mean really well put
together.
>> Harm (13:06):
You, uh, know people are afraid of these young age statements. Don't be
afraid. These are Right.
>> Brent (13:11):
Well, don't be afraid of a Talisker in general. It's great whiskey
regardless. But this one is, this one is really, really
well done. So we're going to be giving the Talisker title
Churn eight year old special release four
sips. That's classified.
Hey, and we're back and we're discussing, uh, the
2024 and Diageo special releases. So we're going to
(13:32):
have Justin tell us about our next whiskey.
>> Bob (13:34):
So we're going to talk about oban Coastal Orchard
10 Year Special Release
2024. It's 58% alcohol by
volume or 116 proof.
It's matured and refill casks before being
finished in charred American oak barrels
freshly seasoned with oloroso
sherry.
>> Harm (13:54):
I like the way they're doing this. They add the oloroso sherry
to these old American oak barrels, season them,
dump it, and it's a cool idea. More cherry coming
out.
>> Maury (14:03):
Yeah.
>> Bob (14:04):
Oban was established in
1793 by brothers John
and Hugh Stevenson, who built a brewery at the site
of today is Oban
Distillery. The brothers began distilling at
the site the following year. The open
distillery remained with the Stevenson family until
1866 until it was sold
(14:25):
to Peter Kumsty, a, uh, local businessman.
>> Harm (14:28):
With an unfortunate name.
>> Bob (14:29):
With an unfortunate name who operated the business
until 1883 when he sold
to, uh, John Walter Higgin. With the
arrival of the railroad in 1888,
it became easier to get their whiskey to market and
the business grew. This growth led to Higgin
rebuilding the distillery before he sold it in
(14:50):
1898 to Alexander
Edward. Edward, in turn operated the distillery
until 1930 when it was required
acquired by DCL, which became
Diageo. So the
color is like a light copper
on the nose. It's kind of like lighting a
(15:10):
vanilla candle at the edge of the sea and an
apple orchard.
>> Harm (15:15):
That's very evocative.
>> Bob (15:17):
Yeah.
>> Harm (15:17):
Why are you actually bright this time? What's going on?
>> Bob (15:20):
It's just transporting.
>> Maury (15:22):
Even a blind squirrel gets a nut once in a while.
>> Bob (15:25):
These, these two spirits that we've had, they just put these
visualizations in my mind. It's like travel.
>> Harm (15:31):
Pretty cool. That was. You're talking about traveling with your nose in your mouth.
>> Brent (15:33):
Yeah, this.
>> Bob (15:34):
This did it too. And on the
palette, it's like smooth and
sweet. I get like candied
lemon, um, a little
salt, little pepper, little
herbs. It's like, um, the mixture
I make before I'm gonna grill a pork chop
and light fruit.
>> Harm (15:54):
This is your chimichurri?
>> Bob (15:55):
Yeah, this is my chimichurri. And the
finish is just nice sea salt. What did
you think, Maury?
>> Maury (16:03):
You know, I really can't disagree with anything you've
said. I think it's a delightful whiskey. It's very well
made. It definitely has a lot
of inviting character to
it. The citrus notes really kind of reel
you in. The fruitiness.
Um, you know, this could be an all day sipper, especially
if you got the Barbie going and you're just, uh,
(16:25):
grilling up some meat. I, uh, I think it goes
well.
>> Harm (16:28):
Yeah, that's a good call, Maury. The barbecue. And this,
this is perfect. Now. I did taste it with and without
water. Without water. I got most of what you guys
were saying. The sea salt, vanilla thing, the
vanilla candle, the sea salt, the herbs, the light
fruit. I didn't get the candied lemon, but it
was very prickly on the palate. Orange, uh, and
(16:48):
lemon on the palate came out. I didn't get on the nose.
The pepper was there, cinnamon was there.
Finishes infinite. Just. Which just goes on forever. But
with water. Oh my God.
Now that sea salt blew. Awesomes. I
smell like freshly clean linens.
Um, there's tons of
(17:09):
beautiful apple like and salted
caramel coming out. Oh,
wow.
>> Maury (17:16):
Just.
>> Harm (17:16):
It's amazing. And then the palette. Let's see.
Mhm. More citrus came out with
water. The palette got creamy in texture.
Great vanilla, very gentle pepper compared to
that. Compared to the, uh, talisker.
Um, and it's a sweet spice at the
end. And the finish did not get diminished
(17:37):
by adding water. It actually gets better. You've
improved the mouthfeel and the finish goes longer.
Bob, tell me how.
>> Brent (17:44):
It's much. It was great before, but it
definitely takes a whole step up with water.
Uh, with the water. I definitely. The
salinity comes front with the water.
>> Harm (17:55):
On the nose especially.
>> Brent (17:56):
Yeah. It's like being in an apple
orchard in. In Provence next to the ocean. I mean,
it's just like you're. You're smelling the apples, you're smelling the sea
salt, you're smelling that breeze, you're smelling the, the linen.
>> Harm (18:08):
And like he said, somebody lit a vanilla candle.
>> Brent (18:10):
The linens drying on a, on a string, you know, on a
wine. It's, it's just, it's.
>> Harm (18:14):
Yeah. Freshly clean linen.
>> Brent (18:15):
It's very, it's very mind opening.
And it's so pretty.
It's just got such a great finish to it.
>> Maury (18:24):
The water really brings out the fruitiness.
>> Harm (18:26):
Yeah. Did.
>> Maury (18:28):
I mean, it becomes a fruit bowl.
>> Harm (18:30):
Not quite a fruit bowl, but yeah. This is compared to what it was
before.
>> Brent (18:34):
The citrus amps way up with the water.
>> Maury (18:37):
So does the apple.
>> Brent (18:38):
You know, the, the orange, the lemon.
>> Harm (18:40):
Yeah. Apple to the apple came up first.
It was just the orange.
>> Brent (18:44):
The apple, uh, it ramps it up, but it's more back palate
for me. I mean, this is, this is an absolutely
lovely open.
>> Maury (18:51):
Um.
>> Harm (18:52):
You see why people wait for these special releases every year.
>> Brent (18:54):
Yeah, yeah. There's a reason. And that's why I very
kindly, humbly asked them if we can have them every year.
And most years we get them. So they're very kind to send them
and this one was fantastic. So we're going to be giving the
oban Coastal Orchard 10 year old special releases
2024. Well deserved five steps. Oh my
goodness.
(19:15):
So that brings us to our next whiskey and we're going to have Harm
tell us about that one.
>> Harm (19:19):
Thanks Bob. So the Roze isle Origami Kite
no. 212 year old Special Release
2024 is 55.6% ABV or
111.2 proof matured in refill ex
bourbon and American oak casks opened by
Diageo in 2010 with a capacity of 10 million liters per
year. The biomass plant at this eco friendly
distillery allows it to generate a large portion of its own
(19:42):
energy. And the heat recovery system in place
uses captured waste heat from the distillery at
the Burghead Maltings um, across
the street. The
distillery was designed to allow them to switch between
stainless and copper condensers allowing to
make both heavy and light distillate. So this is the first
roll I've ever tasted. I have actually a bottle at
(20:04):
home now because they, I was able to get a few cases
of this um, this
year and last year Rose aisle did not come to Florida.
I believe some of the big boy chains who have stores outside of
the state were able to transfer stuff from out of state.
But uh, Rose island number one did not come to Florida.
So this is the first time I've ever had this. This is
(20:25):
a very pretty whiskey. It's a deep
golden color. It's all about
vanilla and sea salt and caramel with
poached pears. A little bit light
spice. That fresh linen notes I was mentioning. The
Oban is here as well. Like freshly
cleaned linen drying on in the sunshine.
Uh, ask your grandparents,
(20:47):
kids, they'll tell you about drying, drying stuff in
the, in the clotheslines outside.
Um, on the nose, I mean,
I'm sorry. On the palate
it's a fruit cup. You were talking about a fruit cup and the other
whiskey more. This is where I got the fruit cup.
Vanilla fruit spice, really
(21:08):
long finish. Um, more vanilla and I'm
getting some clove on the finish as well.
Justin, tell me what weird things you tasted.
>> Bob (21:17):
So on the nose it was uh,
sweet, malty, it was light, it
was approachable. I got flowers
and apricot.
>> Harm (21:27):
Yeah, I should have mentioned the floral note. You're right.
>> Bob (21:29):
On the pallet
it was herbal and floral to
me with like a nice
mouth feel of like viscous, uh,
malt. And the finish was
uh, pleasant and thick.
The mouthfeel followed through the finish.
>> Harm (21:50):
Well, that's just like,
uh, your opinion, man.
Water increased the viscosity.
>> Bob (21:57):
Now, uh, it's dry January. I'm not putting any water in my whiskey
this month.
>> Harm (22:02):
Keep your liver surprised, man. Once a week, drink some
water, Maury.
>> Maury (22:06):
I agree with you, Harm. Surprising. As much as I hate to
admit it, Delightful whiskey. Really
fun, really amped up by some water.
It's amazing. No one would ever think that. Most
people think that water dilutes things, but this, the water amps
up everything.
>> Harm (22:21):
Well, if you're starting with low proof, water will dilute it. If you have
high proof, it.
>> Maury (22:25):
It helps, but it amps up the viscosity and amps up the
flavors. It amps up the mouth feel. In this case, I mean,
again, it's a very, very narrow therapeutic
window. Too much and you've lost it. Too little,
nothing. But, uh, I think it's
beautiful.
>> Brent (22:40):
Yeah, I. I think this is a fantastic
whiskey. This is, I think, the second or third rose
aisle I've ever had. Again, it's not one that, you see.
>> Harm (22:49):
I've never had one. Where'd you have the others?
>> Brent (22:51):
Um, back in the day with that
one, so.
>> Harm (22:55):
Oh, yeah, yeah. Scotchball, Whiskey Society of
America.
>> Brent (22:58):
So it's. It's so lovely.
It's. I mean, to me, the thing that jumped out
before the water was flowers, flowers, flowers. Now with a
little bit of water, that, that, that, that salinity,
the minerality comes forward.
>> Harm (23:12):
Nobody else said vanilla. No. You guys get vanilla. It's not. It's more
vanilla.
>> Brent (23:15):
On the nose, not so much. For me, it's more flour. It's
like a white flour.
>> Maury (23:20):
Either of those two.
>> Harm (23:20):
Okay.
>> Maury (23:21):
On the nose and vanilla flour.
>> Brent (23:23):
I get the fruit on the palate, but on the nose, I get, like, a feel for
flowers.
>> Harm (23:27):
No, uh, I don't disagree, but I.
>> Brent (23:29):
You know, when you open the dryer, that. That smell that hits
you and. And on the pallet, you're tied.
>> Harm (23:34):
Downy sheet or downy. Whatever.
>> Maury (23:36):
Dryer sheet, lint. It's
right next to toe cheese. And then not belly button lint.
>> Brent (23:42):
Oh, yeah. I don't clean the dryer thing. Hell with it.
>> Harm (23:44):
You don't clear your. Clean your belly button either.
>> Brent (23:45):
I bet you don't have one anymore after
the surgery.
>> Maury (23:49):
Oh, yeah.
>> Brent (23:50):
So, uh, but fruity. The
creaminess, the coating of the
palate comes out with the water. This one, definitely. A couple
of drops is advisable, without a
doubt. But a, uh, really great malt
from, uh, a distillery that's kind of new to pretty much
all of us. So we're going to be giving the rosal
origami kite 212 year old special releases
(24:12):
2024 a well deserved. Forceps.
>> Harm (24:15):
It's barging on five. We're close, we're close.
>> Brent (24:17):
It's. Yeah, I mean it's. It's to me.
Yeah. With the water, it amped it up about a half a point for
me. So. So that takes us to our next one, which
is from the Singleton of Glen Ord. The autumn walk
14 year old special releases 2024. Let me
grab that one.
>> Harm (24:33):
Oh my God.
>> Brent (24:34):
54.7 ABV 109.4. This
is matured in three separate batches. One in bourbon
barrels, one in STR rejuvenated wine
casks, one in refill casks.
The three batches were then blended in the finished casks
made of European oak and Spanish oak
heads. And you can definitely taste a Spanish
oak. So Glen ord was established
(24:56):
1838 by Robert Johnstone and Donald
McLennan until they went bankrupt in 1947.
Uh, 1847. They reopened in
1855 with new owners Alexander McClennan
and Thomas McGregor. After McLennan's death, his
widow remarried Alexander MacKenzie, who took
over running the distillery in 1877.
MacKenzie sold the distillery in 1896 to
(25:18):
the blending house of James Watson and son. In
1917, with World War I raging, it was
closed because barley rationing. They reopened
in 1919 and the distillery was sold in
1923 to Thomas Dewar & Sons, which became part
of DCL. War closed the distillery again
in 18 in 1939 and it remained closed
until 1946, as most of them did.
(25:40):
Um, in 1966, the distillery tripled
production when they went from two stills to six.
In 1985, DCL merged with Guinness to form
United Distillers Ltd. In 1997, they
merged with Grand Met, which became Diageo.
So on the color,
it's got a beautiful sort of
(26:01):
dark burnished golden hue.
>> Harm (26:03):
I call it copper.
>> Brent (26:04):
It's. Yeah, it's like a white copper
on the nose. It's just
citrus. Vanilla
pound cake.
>> Maury (26:17):
Mmm.
>> Brent (26:18):
A little bit of pastry cream.
And on the palate. Hold on.
>> Maury (26:24):
M.
>> Brent (26:27):
On the palate, the orange literally leaps out of the
glass. Um,
there's a little bit of a spice to it,
a little bit of a white pepper note.
Add a little water. Let's see.
>> Maury (26:44):
Mhm.
>> Brent (26:47):
The water definitely brought the viscosity
up. Gives it a. The water. Whoa.
Yeah, add water. Absolutely. Add
water. The palette coating on this increases
tenfold.
>> Harm (26:58):
Well, because you have high ethanol with these high ABVs,
it makes it lighter.
>> Brent (27:03):
Yeah. This one is. This one's. This one's delicious. This
is uh, this is why I've always
liked the Glen Ord. I mean this is, this is the Singleton that I
like. There's two, this is my.
>> Harm (27:13):
There's two distillers that make up Singleton. There's the,
the most common one you see on the shelves and liquor stores in
America is the uh, Glendalen.
Glendelin is the mediocre garbage they
sell to us because they keep the Glen Ord for Europe
and the far East.
>> Brent (27:28):
No, they just do it because they don't like you.
>> Harm (27:30):
Well, in America it's not just. Just not
me. Not just me.
>> Brent (27:34):
No, no. I asked them to. You. We do get
100% you.
>> Harm (27:39):
We do get Glen Ord. I had a 27 year
old singleton, uh, Glen Ord pre Mount Ultima
single cask. But if you want to spend 2,000 plus
on a bottle, that's the one you want.
But the special releases tend to be Glen
Ord. Last year's, uh, we didn't do it for the
radio show and for some reason we got dropped off the list last year. But
we've had previous editions. The Singleton from last year was a
(28:01):
Glen Ord as well and some other previous years. The Glen
Ord's is just. This distillery is a step up
from the Glendalen. The Glendalen is for the, the
masses that the, the people they look down upon
to this. The Glen Ord is where they want. Oh my God.
And you're absolutely right, Bob. Um, without water I
got more butterscotch, uh, and
(28:22):
caramel with water. Orange pastry. It's uh,
like, like you said, vanilla pound cake.
>> Brent (28:26):
Like with orange cream with an orange cream on it.
>> Harm (28:29):
Yeah. Orange glaze. And it's so creamy with
the water.
Beautiful. M. Sweet orange orange peel.
>> Brent (28:38):
So good.
>> Harm (28:38):
Uh, uh, there's some pepper and oak on the finish,
but it goes on forever. It's coats your mouth
and this is one to go out of your way for.
>> Brent (28:46):
Yeah.
>> Harm (28:47):
It's not super expensive because Singleton's not a super expensive
brand.
>> Brent (28:51):
And the finish without water. Pretty
good with water goes on forever.
>> Harm (28:56):
I cannot get enough of this whiskey. You know, this
is the one. This is one of the few this year I didn't taste at the
store.
>> Maury (29:02):
Mhm.
>> Harm (29:03):
Because people buy them, they open them with me.
We have a long taste tasting
parties and this one I haven't tasted
before. Thank you, Bob. Thank you.
>> Brent (29:12):
Let's see what Justin thinks.
>> Bob (29:14):
Well, I spoke to groundskeeper Willie during the break
and he said give her meat a
crop. So that's what happened. But um,
this stuff is amazing.
Um, I agree with everything that Bob
said. The I uh, maybe I added too much water. I
kind of washed it out a little bit but the mouth feel did kick up.
>> Harm (29:35):
It's okay.
>> Bob (29:36):
I remember how I tasted it before the water. This is why I
do dry January. But
I broke it for the show.
>> Harm (29:44):
Just fornicating the water. Yeah.
>> Maury (29:46):
I think they now though with their tasting notes, the orange cream
cake filling, the uh, orange
sponge cake, hint of vanilla on the nose
and then this creamy
sweet hint of Seville orange on
the peel on the palate. Uh, I mean I think
you guys have really nailed it. I think it's a beautiful whiskey. It's very
interesting. Uh, the Seville orange and
(30:09):
the just orange creaminess in general. The water
definitely enhances it. I didn't think it needed
water. It certainly didn't drink hot.
>> Harm (30:17):
It's not because it drank hot improved.
>> Maury (30:19):
The mouth but the water was an enhancement in both the mouthfeel the
palate all the way around. Beautiful whiskey.
>> Brent (30:24):
Well, we're going to give the singleton of Glen ord Autumn Walk
14 year old special releases 2024 a well
deserved five. Oh my goodness.
Yeah, yeah.
>> Harm (30:35):
I don't want people to get confused. We play up the fruit.
It's not sweet. This is still a great malt. Still got that
fire. Still got the pepper.
>> Maury (30:43):
Correct. Very well said.
>> Brent (30:44):
Let's have um, Maury tell us about our next whiskey.
>> Maury (30:47):
Thank you Bob. The next whiskey is the Mortlock
Midnight Dusk cask strength
Special Release 2024.
57.5% ABV 115
proof finishing casks that
formerly held sweet Italian
Ramondalo white wine and
Italian Sandra red
(31:10):
wine. Mortlock was the
original name of the village now known as
Duffon. It was also the name of the
local abbey founded
by saint
in the 17th century. Founded by James
Finlater 7th century. 7th. Thank you.
(31:31):
Founded by James Finlater, Donald McIntosh
and Alex Gordon in 1823
it was the first licensed distillery in Dufton. In
1831 it was sold as John Robert
to John Robertson who then sold it to A
and T Gregory the next year. In
1837 Grant Brothers of Glenn Grant
became the owners and cannibalized the equipment at
(31:53):
Mortlock for use at their distillery in
Rothy's. In 1853
George Crowley became the part owner and took
over the sole operation. George's son
Alexander joined in 1895,
and in 1897, he increased the number of stills from
three to six. In 1923, the distillery
was sold to John Walker and Sons, which
(32:16):
became part of the Distillers Co. Ltd.
DCL, which became Diageo.
And we'll be back.
>> Harm (32:23):
Yeah, commercial time.
>> Brent (32:25):
Hey. And we're back. And Maury was telling us about,
uh, the whiskey that he was tasting, the Morlock.
>> Harm (32:30):
Morlock Dust Cat.
>> Maury (32:32):
Yes. Mortlock has a pale yellow color on
the nose. There's certainly a lot going
on. The palette, layered,
crisp fruit, caramelized miso.
Hints of prosciutto
emerged for a luscious umami, fruity
flavor. I think this is a really interesting
(32:52):
whiskey. Um, it's a little bit hot
at first. The finish is medium to long, but
it's got a lot going on that you can really dissect out of the
palate. Harm, what'd you think?
>> Harm (33:03):
I got a lot of caramel and butterscotch on the nose. A little bit of
miso. Very intense, very
meaty. Got that umami thing going on again.
Uh, good call on that. Um,
did you say prosciutto? I did.
Okay, maybe that's what it is
on the palate. Seriously rich
(33:25):
and meaty. And this, uh, is the
thing. Mortlock is known as the Beast of Dufton. And I
really generally have not been a big fan of
Mortlock in. Over the years.
Um, I find out they're overpriced for what they are. I
think the quality is good, but they ask a lot for what they
make because it's a small. It's a small production
distillery, and it's used in a lot of the bigger blends
(33:48):
that Johnnie Walker and Sons. You know, I've never heard of them either.
Uh, they. They use them for a lot of their. Their
blends. And, um,
it's the backbone of some of these whiskies. Or
maybe not really the backbone, but an accent. But,
um, last year's
Mortlock, which we didn't review on the show for
2023 special edition, was the best
(34:11):
one I had until today. This was amazing,
Bob.
>> Brent (34:15):
It's mortlock. It's got that meatiness, that
umami. It's. It's got that.
That spine that if you're making a blend, this is
what you want to build a blend around. May not be your first
choice, you know, for a glass, but it is
definitely the thing. It's the thing that
you build the whiskey on top of. But
this one is. Oh,
(34:38):
it's so pretty.
It's just meaty and
unctuous.
>> Harm (34:44):
It's not pretty. It's a masculine whiskey.
>> Maury (34:46):
Yeah, I agree. It's more masculine than feminine and that's what
I mean.
>> Brent (34:49):
It's pretty.
>> Harm (34:50):
Yeah. Ah. Oh, uh, Bob likes the boys.
Not there's anything wrong with that.
>> Bob (34:57):
Bob on the nose. I got candied pears and
almond extract.
>> Harm (35:01):
Pears? No. Almond. Yes. What's with the pears coming
from?
>> Bob (35:05):
It's what I got.
>> Brent (35:06):
What?
>> Bob (35:06):
We put water in candied pears. No, I didn't put water. And I told you
it's dry January.
>> Harm (35:10):
Okay, go ahead.
>> Bob (35:11):
On the palette, the candied pears came
through. I got like crystallized sugar
and um, kind of
like lemon and it had the
texture of beef tenderloin
and the finish was like.
>> Harm (35:28):
Well, that's subjective to say
my beef.
>> Bob (35:31):
Tenderloin, the Costco one.
And uh, hey, I'm cheap and
you know, tightly candied lemon on
the finish. Tingly. Pretty cool. I
uh, loved it.
>> Brent (35:45):
Yeah. This one was, this one was lovely. So we're going to be giving
the Mortlock Midnight Dust cast strengths.
Uh, Dusk Midnight.
>> Maury (35:52):
Hold on.
>> Brent (35:53):
Mortlock Midnight Dusk Cast strength special
releases 2024. A well deserved
570. Oh my goodness.
>> Harm (36:01):
Best mortlock I've ever had.
>> Brent (36:02):
Yes, yes.
>> Harm (36:04):
I've had a lot of more expensive mortlocks. Really Old to
age statement ones. This is the best.
>> Brent (36:09):
Well, age doesn't always meet everything. So true. Let's have
Justin tell us about our next one.
>> Bob (36:13):
I'm excited to tell you about Ben
reen's grand crescendo 21 year
old Ben Rennie's
2024. It's
55.4% alcohol by
volume or
110.8 proof. And no, I didn't do the
math. It's not a third of anything.
Matured for 8 years.
(36:36):
Right? Matured in 8 years in refill
cast, then double matured for 13 years. And
wine. Seasoned American oak,
European oak and
rejuvenated casks with charred ends.
>> Maury (36:52):
Head M is an end the same as a head?
>> Harm (36:55):
Yeah, heads.
>> Bob (36:57):
Nothing.
>> Harm (36:58):
Nothing wrong with the head and the butt are the ends.
>> Bob (37:01):
This distillery was established in
1826 by Peter McKenzie.
But the distillery was destroyed in a flood in
1829. The new
distillery was built by John Innes a few miles
down the road. Mr. Innes went bankrupt in
1834 and the distillery was sold
to William Smith & Co. Who ran it until
(37:22):
1864 when they also
went bankrupt and sold the distillery to
David Edward. The Edward family
sold the distillery to John Dewar in
1922. And they didn't go bankrupt this
time. It was absorbed by DCL in
1925. And in
1966, the stills
(37:44):
were increased from three to
six. And in 1974, they
began triple distilling their spirit
in 2007, they stopped doing that in
favor of traditional double distilling.
>> Harm (37:57):
Triple distillance for the Irish, Correct?
>> Bob (38:00):
Correct. So this spirit,
I got sweet candied fruits on the
nose, light cedar on,
uh, the palette. I got, um,
malt spice and candied oranges.
And the finish was woody. What did you think,
Harmeet?
>> Harm (38:19):
You know, I didn't even take any notes by this point. I was so
overwhelmed by the Morlock. So let me do it right
now in front of you guys. So on the nose you said
candy, right? I'll give you that. It's like, um, it's.
It's creme brulee vanilla with the. That
char that, the can, the caramelized
sugar. I'm getting that sweet linen. There's a
little hint of citrus here
(38:41):
and not butterscotch. But there's like, this
multi note that's. It's really good and candied
and citrus is really coming out. Let me put a drop of
water in this thing. All
right, let's try this again.
>> Bob (38:54):
Ooh, Chompers. Chocolate malt
balls.
>> Harm (38:57):
Whoppers. These are Whoppers.
>> Bob (39:00):
Chocolate covered mop balls, not chompers. Yeah, so
that'll be my version.
>> Harm (39:04):
Okay. The. The name was wrong, but the tasting note is right. This is
multiple Whoppers
with the water mouth coating.
Beautiful. The chocolate malted milk,
um, the, um,
citrus. It's like orange and lemon. A little bit
of peach coming out, a little bit of
(39:24):
pear. Long finish. It keeps going.
I'm getting spice on the edges of my tongue, and
I'm really enjoying it. Bob, what do you think?
>> Brent (39:32):
I think it's delicious.
Um, the wine casks for me
definitely comes through in that sweetness.
>> Harm (39:39):
Yeah. Sugary Ramen Dolo. Is, uh, Is
this the Ramen Dolo cask? Yeah, yeah. Ramen Dolo
is a, uh, sweeter Italian.
>> Brent (39:47):
White that comes through. It's rich. It's
got a full mouth feel too. But once you add the
water, I don't get. I. I get more Milk Duds and I
get Whoppers.
>> Harm (39:57):
Milk does are chocolate covered caramel. Yeah, but I'm
getting. I'm getting the malted milk.
>> Brent (40:01):
It's. Yeah, but it's. That's what I'm getting.
>> Harm (40:04):
So.
>> Brent (40:04):
What?
>> Harm (40:05):
Yeah, this is not the Ramadullo cast This
is seasoned European oak ramen. Does
the previous one, but I'm not. I
get the, uh, sugariness, but I don't know. This
wine. Maury did. What do you think?
>> Maury (40:19):
I liked it a lot. I didn't really get quite as much
chocolate as you guys did in terms of the Milk Duds and the
Whoppers. For me it was more fruity.
Um, I thought it was delightful. I thought the water really
opened it up, really, you know, made the flavors
explode on the palate. A lot more
fruitiness, lengthen the finish. Really
(40:39):
nice whiskey. I thought this was, was, uh, quite
nice.
>> Harm (40:42):
So let me give you a pro tip. If you go to
a whiskey bottle, you go to a bottle share with your local whiskey club.
Bring the Ben Rainey's. People don't know what it is.
>> Brent (40:52):
Most people don't know what anything is. It's
your bottle collapse. We're gonna give the Ben
renny's grand crescendo. 21 year old special
releases. 2024. Well deserved. Four sips.
That's classified. So that brings us to our next whiskey.
We're gonna have Harm tell us about that.
>> Harm (41:08):
Oh, it's my turn already? Yeah. Okay, good. Uh, where are we
here? Kalila? All right. There's
another one I didn't bother taking notes on. It's so good. So the
Khalila ambrosial, uh, Feast 11
year old old special. 11 year old special
release is 57.3 ABV
114.6. Um, proof.
It's matured in refill and shaved and
(41:30):
toasted, uh, str casks. So we were
talking earlier about the. The stone
tumbled casks. This is str. Shaved, toasted and
recharged. And it's made with American and European
oak. Kalila was established in 1846 by Hector Henderson
when he built a small distillery next to Port Skag
named Kalila, which is Gaelic for the sound of the Islay,
which is the small bay it overlooked. Blender Bullock
(41:52):
laid bought, uh, in 8 and 1507
and ran it until it was abandoned into
it. Absorbed in DCL Nadiageo
1927 considered, uh, continued operation
until 1972 where they demolished the old building and
built a new distillery, increasing the number of stills from
two to six, making it the largest producer on Isla at the
time. Further refurbishment was carried on in
(42:15):
2011. So this is a very different
whiskey from the others before it because this is
unpeated Kalila. Kalila has done unpeated
releases before. They very famously made one called
Stitchels Reserve. A 14 year old, uh, a
few years ago that was kind of widely available. I say a few years ago.
It was almost 20 years ago. But, um, I'm
(42:35):
old. The color is a deep copper.
The nose. There is no peat here. This
is. I like to describe Kalila as
a marshmallow. You put in the fire for too long,
it's blackened, right? And you've got all that char on the outside
inside that sweet marshmallow. Gooeyness and
fruit. This, there's no char here. This is
(42:56):
that marshmallow that's been just warmed up.
A toasted marshmallow, not charred black.
>> Maury (43:02):
You heathen. You just wasted that right on your front of your
shirt.
>> Harm (43:06):
I've been swirling a little too heavily. Um,
great fruit coming out. That
marshmallowiness, that, uh, that toastiness.
And a little bit of chocolate on the finish. I didn't put any water in
this. There's a hint of pepper because the alcohol so high.
Put a water in there.
Wow. The nose is just
(43:27):
a fruit cup. This is apples,
pears and toasty marshmallow.
A little bit of caramel, a
hint, a hint of black pepper. Oh my
God. This is good.
>> Brent (43:40):
So much better with the water.
>> Harm (43:42):
So much better with the water mouth
coating. Buy this one. This is the best
Kalila I've had from Kalila. I've had some,
uh, private bottlers that have
usually done better.
>> Brent (43:54):
Usually the, the independent bottlers have better koila than.
>> Maury (43:57):
Honestly, they're more prevalent too. I've seen Kalila
more often private bottle than from Kalila.
>> Harm (44:02):
Uh, you get it here. But it's not a big seller in
Florida. Kahlila. Private bottlers, they can be
selected. They select specific barrels, they
select the distillate and do their own thing.
>> Maury (44:12):
Well, this was a really nice showing. I. I must admit it
really shows you how great the based spirit is. I'm not a huge
fan of the heavily peed Kalila, as everybody knows.
But this unpeated version, it's.
>> Brent (44:23):
Sorry.
>> Maury (44:24):
Fantastic. It's fantastic.
It just, it sings.
>> Harm (44:29):
It's uh, so much better than that 14 year old they put out.
>> Brent (44:31):
Oh yeah.
>> Maury (44:31):
No, it's delicious, Justin.
>> Brent (44:33):
It's fantastic.
>> Bob (44:34):
Welcome to Swirl Gone Wild.
I got the sweet and multi notes on
the nose. Um, on the
palate. I got seaweed, menthol,
demerar sugar.
>> Harm (44:47):
I'll give you the demar sugar, but where the hell the seaweed in the
menthol.
>> Brent (44:50):
That I'm not good.
>> Maury (44:51):
It's in the spirit that was last week's episode.
>> Brent (44:53):
Yeah. Queenie's glass up.
>> Bob (44:56):
That's true. And the finish
was like woody.
>> Maury (45:00):
Ah.
>> Bob (45:01):
And sweet and a little salty. Really liked
it.
>> Brent (45:05):
All right, well we're going to be giving the koala
ambrosial feast 11 year old special releases
2024. A well deserved
five sips. Oh my.
>> Harm (45:16):
I'm happy. This is, this is definitely a 5 sip.
>> Maury (45:19):
Thought we gave it a.
>> Brent (45:20):
That brings us to our last one which is the lan
lagavulin Fireside Tales 12 year old special
release. Uh, it's 57.4%
ABV aged in a combination of bourbon barrels,
refill American oak hogsheads and
refill European oak butts.
Logo was founded in 1816 by John
Johnson. He was operating the distillery until his death in
(45:41):
1836 when it was purchased by Alexander Graham.
That family ran it until 1862 when
blender John Logan Mackey bought it. Upon his death
in 1889, operations were taken over by his nephew
Peter Mackey, who gained fame as the creator of the White horse blend
in 1890. In 1924, uh, when he
died, ownership eventually passed to DCL
(46:01):
which evolved into Diageo. So
that white nice is a sleeper sort of dark straw
color. Oh, and it's
just classic Wagavo nose.
Just a um, a clam
bake on a beach. Just the bonfire.
So beautiful.
>> Harm (46:23):
This is less woody than some of the other lag ones is more
that. That deep rich dark peat.
>> Brent (46:28):
It's just. Oh, uh, it's so clean and
beautiful. And the saltiness of the sea air, you can just
smell it like you're standing there. On the palate
it's just.
>> Maury (46:40):
Mhm.
>> Brent (46:42):
Toffee and coconut. It's got a lovely
creamy mouthfeel to it. Let's add a little water.
>> Harm (46:47):
I don't get the coconut, but toffee and smoking.
>> Maury (46:51):
Hm.
>> Harm (46:52):
Mhm. Gorgeous.
>> Brent (46:54):
The water, just the. Oh the water.
>> Harm (46:56):
Wow. Yeah. I mean it put water in it.
>> Brent (46:58):
Yeah, put water in it. It just. The sweetness
goes up. The saltiness is still there, but the sweetness just
ramps up. This is lovely. Absolutely
delicious. What'd you think, Justin?
>> Bob (47:09):
On the nose I got um,
malt smoke and fried clams.
On the palate.
>> Brent (47:16):
Had some fried clams.
>> Bob (47:17):
I know it would really go good with this.
>> Harm (47:19):
Stop. Stop talking clams. Okay, fine.
>> Bob (47:22):
On the palette it was.
>> Maury (47:23):
Thank you, Mr. Wordy.
>> Bob (47:25):
Creamy then dry. I got
like uh, light coconut.
>> Harm (47:29):
Ah, that's such a good. That's a good call. It starts out creamy, but
it dries on the palette.
>> Maury (47:33):
Yeah, it is drying.
>> Harm (47:35):
Yeah.
>> Bob (47:35):
It starts creamy though, then dries. You Out.
>> Maury (47:38):
But I agree with Bob. The water really
amps up the sweetness and the creaminess.
>> Bob (47:45):
Dry until you put the water in it by
January. Again, today's show
is put Justin, put.
>> Harm (47:53):
A little bit more cheese.
>> Maury (47:54):
Water. Don't whisper the word water, add water.
>> Brent (47:57):
Yeah.
>> Maury (47:57):
I think a take home lesson from today is
try it neat. Try drops of
water.
>> Bob (48:04):
I think, oh, it's so creamy with the water.
>> Maury (48:06):
Virtually all the whiskies we've tried today, you will be
rewarded with a few drops of water.
>> Bob (48:10):
You have my permission to break dry January to put water
in spirit.
>> Brent (48:15):
I'm always excited when we get to try the Diageo
special releases, but this year.
>> Harm (48:21):
So let me just say.
>> Brent (48:22):
Hold on, I got to rate this. So the lagavulin fireside
tales 12 year old special release 2024. We are going
to give a well deserved five, uh,
sips because six hidden on the
soundboard.
>> Harm (48:35):
Oh my God. So last year's
whiskey was like really highly rated. This
is better. This is better.
>> Brent (48:42):
Yeah, this is, uh, again, thank you to the
folks at Diageo for sharing these with us every year. This is
always one that we look forward to. But this year was
this. They. This year there wasn't. I mean
every one of them was fantastic.
>> Harm (48:56):
So.
>> Brent (48:57):
Well, that's all the time we have for today. I want to thank our co
host for joining us today. Thank you to Made Man
Mori.
>> Maury (49:03):
Thank you, Bob. Another beautiful day in the basement.
>> Brent (49:06):
Yeah. Ah, definitely. It didn't stink, did it?
>> Maury (49:07):
No.
>> Brent (49:08):
Thank you, Justin.
>> Bob (49:09):
Thank you so much. Wow, what a great
show.
>> Brent (49:12):
And thank you, Harm.
>> Harm (49:14):
You know, Bob, I say thank you every time, but this
time when you do Lagavulin and all
these special releases, I really mean it this
time.
>> Brent (49:23):
Why don't you knock it off with them negative waves? Yeah.
I don't believe you. Yeah. Well,
first for Sip, Suds and Smokes, this is Made Man
Bob. Thank you for joining us. And remember, life is too
short to drink bad whiskey. And thankfully
today that is not something that we have to
worry about.
>> Harm (49:40):
Not at all.
>> Brent (49:41):
Yep.
>> Announcer (49:50):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap the subscribe button.
>> Harm (49:59):
Give it a little tappy, tap, tap,
taparoo.
>> Announcer (50:02):
The easiest way to listen to our show is to ask Siri,
Alexa, Google, Uncle Larry or whoever it is
that talks to you on your phone play podcast, Sip,
Suds and Smokes. We love your feedback
and you can reach us at info at sipsuds and
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on Twitter and Instagram with our handle
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(50:25):
is always buzzing with lots of news.
You'll also be able to interact with the thousands,
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well. Come back, join us for another
(50:47):
episode and keep on sipping.
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
(51:07):
of life. From the dude in the Basement Studios,
your host, the Good Old Boys. We'll see you all
next time.
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