May 21, 2025 • 40 mins
I like some of that rye toast with maple
@penelopebourbon @bardstownbourbonco @luxrowdistillers @heavenhilldistillery @ jackdaniels_us @elijahcraig #whiskey #bourbon #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man Bob
SIPS – Join us for a spirited exploration of some exceptional whiskeys in this episode of Sips, Suds, & Smokes! Get ready for lively discussions as we taste some great Kentucky whiskies. Expect plenty of laughs and spirited banter as our hosts share their tasting notes, personal anecdotes, and a few surprises along the way. Whether you're a whiskey aficionado or just starting your journey, there's something for everyone in this episode! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
7:54 Penelope Valencia Straight Bourbon Whiskey Finished in Vino De Naranja Casks 3 SIPS
12:10 Bardstown Bourbon Co. Kentucky Straight High Wheat Bourbon 4 SIPS
21:18 Lux Row Kentucky Straight Bourbon Whiskey Finished in PX Sherry Casks 4 SIPS
23:07 Bernheim Original Barrel Proof Kentucky Straight Wheat Whiskey B924 4 SIPS
29:11 Jack Daniels Tennessee Straight Rye Whiskey Finished in High Toast Maple Barrels 4 SIPS
33:49 Elijah Craig Barrel Proof A125 4 SIPS
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Whiskey, Bourbon, Rye Whiskey, Penelope Valencia, Bardstown Bourbon Company, Lux Row, Bernheim Original, Jack Daniels, Elijah Craig, Tasting Notes, Distilled Spirits, Wine, Coffee, Tea, Spirits Review, Whiskey Tasting, Flavor Profiles, Whiskey Enthusiasts, Alcohol By Volume, Cask Finishing
https://penelopebourbon.com/
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sips, Suds and
smokes.
>> Brent (00:04):
So our sip segments are all about, uh, wine,
distilled spirits, tea, coffee, and anything else you can sip.
And here's the whiskies we're going to be discussing
today. So we have the Penelope
Valencia straight Bourbon whiskey finished in vino
de ranja casks. The Bardstown
Bourbon Company Kentucky Straight High Wheat bourbon,
the Lux Row Kentucky Straight Bourbon whiskey finished in
(00:26):
PX sherry casks, the
Bernheim Original barrel proof Kentucky straight wheat
whiskey B924,
the Jack Daniels Tennessee Straight Rye Whiskey
finished in high toast maple barrels,
and the Elijah, uh, Craig barrel proof
a125.
(00:47):
So we got, uh, yeah,
today didn't stink. It does not suck.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why?
>> Maury (01:22):
Because that's where the good stuff, uh.
>> Announcer (01:24):
Is it sips, suds and smokes
with your smoking host, the good old boys.
(01:49):
And now it's sipping time.
>> Brent (01:59):
Hey, it's sipping time again. Welcome to this sips episode
where everything good in life is worth discussing.
>> Justin (02:04):
It is true.
>> Harm (02:05):
We discuss everything good in life except the sexy
times.
>> Brent (02:09):
Whoa. Here's like you said, I want
to.
>> Harm (02:12):
Hear your experiences because I don't have any experiences anymore.
>> Brent (02:15):
We discuss everything good in life.
>> Harm (02:17):
So therefore nobody here has sexy times.
>> Brent (02:20):
So therefore you're not talking about that. So.
>> Harm (02:22):
Okay, go ahead.
>> Brent (02:23):
I'm. At least from what I'm. What your wife keeps sharing with us.
She overshares, you know. She really
overshares a lot.
>> Harm (02:32):
We're the best thing on at when.
>> Brent (02:34):
Well, we are the best thing on at 2am
That's a fact.
>> Justin (02:37):
I mean, there's nothing better than us.
>> Brent (02:39):
Yeah. When she's running from him, trying to avoid.
>> Justin (02:41):
Yeah. I mean, well, those, those videos are good.
>> Brent (02:43):
Yeah.
>> Bob (02:43):
Last week we ran against Stripes. And that's a fact,
Jack.
>> Harm (02:47):
Nice.
>> Brent (02:47):
I love Stripes film filmed in Louisville, baby.
>> Bob (02:50):
Yeah.
>> Brent (02:51):
Down at Fort Knox.
>> Bob (02:52):
You showed me.
>> Harm (02:53):
So I have a thing about.
>> Bob (02:55):
You're like. This was filmed there? Yeah.
>> Brent (02:58):
Yep.
>> Bob (02:59):
Bob gave me a tour.
>> Brent (03:00):
Czechoslovakia was the Chipizi distillery, which is right behind
Jim Beam.
>> Bob (03:03):
Yeah.
>> Brent (03:04):
So you know.
>> Harm (03:05):
Yeah.
>> Brent (03:05):
A little bit of bourbon history. So. Well,
this is made man Bob joining me today, our made man, Brent.
>> Justin (03:11):
It's a pleasure to be here even without pants.
>> Brent (03:14):
What do you mean without? Like you own pants.
>> Justin (03:17):
Well, I don't own a pair of pants.
>> Brent (03:19):
Good old boy. Good old boy Maury.
Or made man Maury.
>> Maury (03:23):
Whatever.
>> Justin (03:24):
Maury.
>> Harm (03:24):
He's Maury.
>> Maury (03:25):
Yeah. I'm excited to be here. I'm, um,
tragically sitting next to Brent
again.
>> Harm (03:31):
Well, because you're the urologist. He's literally an md
and. And Brent Devereux doesn't wear pants. We have to
put you there. We don't have. Nobody wants to sit next to him.
>> Maury (03:40):
Why is that my penance?
>> Brent (03:42):
I just want to know why he's holding on to it and he's not at
work.
>> Harm (03:45):
He's not at work.
>> Brent (03:47):
Good old boy Justin.
>> Bob (03:48):
Good morning. That's a hard one to follow.
>> Brent (03:51):
And good old boy Harmeet.
>> Harm (03:53):
I want to thank you for having me today, Bryant. I mean Bob.
We've been drinking.
Thanks. It's been a good show with. We're tasting
whiskeys before the show starts. I love it.
>> Brent (04:03):
Well, you have to taste them before because if you taste them after the show,
there really wouldn't be much whiskey
prognostication. Yes, exactly. Then you would be Carnac
future crime.
>> Harm (04:13):
Yeah, Yeah.
>> Bob (04:15):
I think this whiskey, this whiskey was.
>> Brent (04:17):
Kept under Funko Wagner's porch step since noon today.
And I shall prognosticate what it is.
>> Harm (04:21):
I had the Funkin Wagdolls Encyclopedia when I was a kid. You did
too, I'm sure, because you're a geek.
>> Brent (04:26):
No, I had World Book. I was classy.
>> Harm (04:28):
Oh yeah, you can afford World Book.
>> Bob (04:30):
Yeah, I had some of the Britannicas. Whichever ones you could get
at the yard sales.
>> Brent (04:33):
Say, whichever ones you might.
Yeah, they were, they were the yearbooks from like
1963.
>> Bob (04:42):
They were from the 60s. You're going is correct.
>> Brent (04:44):
You're looking and going like, when did Johnson still president?
>> Bob (04:49):
I'm really good at history.
>> Brent (04:51):
Yeah, only up to the like the 67.
>> Harm (04:54):
Yeah, but it's never her story.
>> Bob (04:56):
No. Um, not then, not now.
No.
>> Brent (04:59):
So what's uh. So. So
our segments are all about, uh, wine, distilled
spirits, tea, coffee, and anything else you can sip. And
here's the whiskeys we're going to be discussing today.
So we have the Penelope Valencia straight
bourbon whiskey finished in vino de ranja
casks. The Bardstown Bourbon Company
(05:19):
Kentucky straight high Wheat bourbon, the
Lux Row Kentucky straight bourbon whiskey finished in PX
sherry casks, the Bernheim
original barrel proof Kentucky straight wheat whiskey
B924. The
Jack Daniels Tennessee straight rye whiskey finished
in high toast maple barrels,
and the Elijah craig barrel proof
(05:42):
a 125.
>> Bob (05:44):
Whoa.
>> Harm (05:46):
Bingo worthy.
>> Brent (05:48):
Doesn't stink to be here. So.
>> Harm (05:49):
No, no, we're good.
>> Brent (05:50):
So let's uh, let's do our sips ratings.
>> Harm (05:53):
We're gonna Go around the room instead of having Justin do them, because it's
really a. Travis, you have Justin do all four, five of them.
Let's, uh, do, uh, one sip. Give
me a glass of water to wash out my mouth.
Water.
Drink water.
>> Brent (06:11):
That's supposed to be a Southern accent.
>> Justin (06:13):
Yeah. Southern accent?
>> Harm (06:15):
Yeah.
>> Brent (06:16):
You want to be a little more specific?
>> Harm (06:17):
I mean, like, hillbilly.
>> Brent (06:19):
Are you looking for, like, Charleston?
>> Harm (06:20):
You looking for new Charleston? I love your Charleston. I do Charleston. Go
ahead.
>> Brent (06:25):
Well, when you're talking about Charleston, Charleston
has that up and down sort of old
English sound.
>> Harm (06:31):
So sips. Sips. Come on. So move on.
>> Brent (06:34):
Two sips. Nice. But what else do you
have?
>> Harm (06:37):
Very good. I love your Charleston accent.
Brant, what do you got for us?
>> Brent (06:41):
I don't do it there. They'll slap me.
>> Justin (06:44):
Three sips. Well, bless your heart, I
reckon. This is interesting. What was that again?
>> Harm (06:50):
Interesting. He's throwing some jargon.
Good for you, Maury.
>> Maury (06:54):
What do you got for us? Oh, my.
Four sips. Let's keep this a secret
to ourselves. Pour me another.
>> Harm (07:03):
That's the least Southern accent.
>> Brent (07:06):
It's South Jersey.
>> Bob (07:08):
Five sips. Oh, my.
I was unaware anything could be this
good.
>> Harm (07:16):
You forgot what I said you were doing.
>> Bob (07:21):
I messed up the oh, my. M. It's oh, my. I
was unaware anything could be this good.
>> Harm (07:27):
Omar.
>> Brent (07:28):
Oh, my. Uh, m. I think that was like, a Welshman and
a. And a Southerner. Like, had
a baby.
>> Harm (07:34):
I've married two Southern boys.
>> Brent (07:36):
Brain damaged.
>> Harm (07:37):
I've been married to two Southern girls.
>> Maury (07:38):
We don't care.
>> Harm (07:39):
Neither of them have a Southern accent.
>> Brent (07:41):
Like that, and none of us care.
>> Maury (07:42):
Justin. Justin, tell us about the
first whiskey, please.
>> Harm (07:47):
Okay, let's move on.
>> Bob (07:48):
Yeah, we're going to talk about Penelope
Valencia straight bourbon whiskey finished in
vino de naranja casks. It's
47.5% alcohol by volume
or 95 proof. It's a mash bill
of 74% corn,
7% rye, 16%
wheat, and 3% malted barley. And I hope
(08:10):
that adds up to 100.
>> Harm (08:12):
So that's. That would make it a weeder.
>> Bob (08:15):
Yes.
>> Maury (08:15):
No.
>> Bob (08:16):
No.
>> Harm (08:16):
16% wheat.
>> Bob (08:17):
Yes. Yes. Okay. This
expression from Penelope pairs Penelope four
grain straight bourbon whiskey with
vinho de narana casks. A bold
aroma, rich orange wine produced in
Spain's southern coastal wine region of
Sevilla by aging white wine
and the bitter, fragrant peels of Seville
(08:40):
oranges in oak
barrels. While Seville
oranges cannot be eaten raw, their
sharp and powerful flavor and aroma are prized
for marmalade juices and vino de
Nana, huh? Penelope Valencia
is finished for up to 12 months in these
(09:00):
casks. So the colors, a light
orange. On the nose, I
got Orange Julius.
On the Pow.
>> Brent (09:10):
I wish.
>> Bob (09:11):
On the palette, I got Orange Julius as well.
And the finish was sweet and
lemon. What did you think, Maury?
>> Maury (09:20):
Wow. Hard to follow the.
You know, I love the description. And on the
description, I was really excited
and thought this could be something really
special.
Honestly, it just didn't
really deliver for me. It was a nice
light orange color and a
(09:42):
nice fragrant orange. On
the nose, the palette was just
sort of orange there. It was like an orange
liqueur. It was nice.
>> Harm (09:53):
Not like an orange liqueur. What are you guys.
>> Bob (09:54):
All right, so Maury says, mad Brent, what did you think?
>> Justin (09:57):
Yeah, so, I mean, orange is the
predominant flavor. You get out of here, and you kind of worry about something
like oranges that I can't eat, you know, like, what are they doing
to making this. Making stuff out of this. But, yeah, I
got the orange peel in a nose. It really pops
with pepper. On the. Yeah.
On the palate, you get that. It's a nice, creamy mouth
feel. The one thing about this is the. The
(10:19):
finish is short. And when I may short, I mean, it's like it just
comes and it's done, and it's gone. Very short
finish. But orange is what sticks out in this.
>> Harm (10:28):
Okay. I think the three of you are broken inside. It's like a
defect of the soul. It's not just like a surface
thing. It's like a defect deep inside
because it's just not orange. There's so much more stuff
going on here. So I'm getting candied
nuts. I'm getting walnut pecan.
I'm getting spices. I'm getting oak. I'm getting orange peel.
(10:49):
The bitter orange is there. You get that fragrant
orange. But it's not the only thing.
>> Bob (10:54):
Orange Julius is not just one note, sir.
>> Harm (10:56):
Orange Julius is vanilla. There's no freaking vanilla here.
>> Bob (10:59):
Orange drink.
>> Harm (11:00):
There is no vanilla here. Oh,
God. So on the
nose, uh, you do.
>> Justin (11:06):
Get some of those other flavors, but it's overpowered by the orange. It
really is.
>> Harm (11:10):
I think it's more balanced. I think you guys are just not. You're
not bringing your A game today. And on the
palate, I agree with you. It finishes too quick. Bob, what
do you think?
>> Brent (11:19):
It's very short on the palate, but I'm with you. I.
Yeah, the. The orange is there, but there is a lot.
>> Harm (11:24):
So much more.
>> Brent (11:25):
There's some sticky dried fruits.
There's like uh, caramelized almonds and
walnuts and pecans.
>> Harm (11:32):
Yes.
>> Brent (11:32):
There's an earthiness underneath it. I. Quite
lovely.
>> Justin (11:36):
It is a lovely whiskey.
>> Brent (11:37):
I don't know anybody else that's done it with these casts before.
>> Harm (11:40):
I do, but we'll talk about.
>> Brent (11:41):
And I think it, I think this came out pretty, pretty damn
interesting. So we're going to be giving the
uh, Penelope Valencia straight bourbon whiskey finished
in vino, roundhouse casks, three sips.
>> Harm (11:53):
Interesting.
>> Brent (11:56):
And we'll be back. Hey.
And we're back. And we just finished talking about the
Penelope of Valencia. So we're gonna move on to
our next whiskey. We're gonna have Harm tell us about that one.
>> Harm (12:06):
It's good old boy Harm. Bob
made man Bob. It's good old boy Harm.
>> Brent (12:12):
I don't know about good.
>> Harm (12:13):
It says it on my shirt.
>> Brent (12:14):
Okay. Harm.
>> Harm (12:15):
Um, well I. Mediocre.
Harm. I've got too many teeth to be good old boy
Harm Average Harm.
>> Justin (12:22):
Bless your heart.
>> Harm (12:26):
Our second whiskey of the day is the Bards.
I'm uh, sorry. The Bardstown Bourbon Company Kentucky
Straight High Wheat Bourbon. 53% ABV
or 106 proof. Bardstown High Wheat
bourbon is comprised of a mash bill of 53% corn,
39% wheat. That's solid
8% malted barley, meaning this suppression has one of the
(12:46):
highest percentages of weeded mash bills in the bourbon
category. They use a low barrel entry
proof of a 108 proof to
extract the maximum wood sugars when they age
it to their six years uh before bottling.
So uh, the maximum bourbon can go into a
ah, cask is 125. They
intentionally make it down 108. Uh, the
(13:09):
color is a beautiful bronze.
And let me change the page here for my notes
on the nose. The first thing I got was
brown sugar. Just gorgeous,
gorgeous brown sugar. A little
like uh, like it's been like uh, heated
like you put in a pan. You start, start to start
to melt the brown sugar and then I get the fruit.
(13:31):
Apricot and lemon really fly out
um, on the palate.
>> Maury (13:40):
Gorgeous.
>> Harm (13:40):
M. The uh, brown sugar comes back.
There's like a bready note like ah, a toasted
croissant. Some um, oak
comes out a little bit later on the palate and spice
finishes it off. It's got a really long finish.
I got tons of oak and on the very end a
little bit of sweet lemon. Brent, what did you get?
>> Justin (14:00):
Yeah, there's very few bourbons that you
get or even whiskeys at all that. You get a
lemon on the, you know, on your palate and stuff. And this is one of
them.
>> Harm (14:09):
Yeah.
>> Justin (14:10):
And it's very pleasant.
>> Harm (14:11):
But I only got on the finish. You got it before that?
>> Justin (14:13):
Yeah, I got a little bit on the nose as well. You know, if you,
if you dig in the nose, you get a little bit of, uh, the lemon on the
nose. But yeah, it's, it's the palate is really
nice. You get this on the nose. Yeah, you get these, uh, you
get the spice. You get a little bit of those baking like a,
you know.
>> Harm (14:28):
Yeah, baking spices. Spice. Clove,
cinnamon.
>> Justin (14:31):
Yes, exactly. A little bit of wood on there.
Um, for. I'll tell
you what, for a weeder, I was expecting this to
be a smoother,
softer.
>> Harm (14:43):
And they brought flavor.
>> Justin (14:45):
And this has, this has some heat to it. This. They brought, they
brought the flavor and the heat to this one, which I was
very.
>> Harm (14:51):
Oh yeah.
>> Justin (14:52):
A, um, very unexpected because it's a weeder. Now that's what,
you know, your wheat bread, your rye bread. So you think
the rye has got the spice, the wheat has got the Nothing.
>> Harm (15:01):
It's got nothing. That's true.
>> Justin (15:02):
And. And this has. This brought the heat.
>> Bob (15:04):
So, Justin, this shows you the value of a
low entry proof. So you get a lot of flavor from the
wood. Yes, I got lemon and leather on the
nose. I got, uh, almond
pastry followed by limoncello on the
palate, which carried on to the finish. And
the finish had a little heat and the heat lasts a
(15:24):
while. This was really interesting because
usually a Weeder, it's much smoother,
soft. It's like.
>> Justin (15:31):
Right.
>> Bob (15:31):
Give it to someone who doesn't really like hard stuff
and they'll drink it and. But this was like
whiskey for whiskey lovers.
>> Justin (15:39):
And this is not your makers or your pappy weeded
bourbon.
>> Harm (15:42):
Weller.
>> Brent (15:43):
Weller.
>> Justin (15:44):
Yeah. This is not that. So.
>> Maury (15:46):
Wow.
>> Harm (15:47):
What do you think?
>> Maury (15:48):
I'm blown away because Justin just
nailed it. I agree with you.
100. It's
just Limoncello
more than whiskey, but I agree.
>> Harm (16:01):
Come on. Not more than whiskey.
>> Maury (16:03):
It's got a lot of notes of lemon jello. The
creaminess, the lemony, the
palate, the mouth feel. It's a
limoncello in a glass and
masquerading as a whiskey.
>> Harm (16:15):
Mari's drunk. Don't listen.
>> Maury (16:16):
Not at all.
>> Harm (16:17):
It's this guy. I understand what you're saying. With lemon cello,
but it's not a lemon shell. It's a bourbon. It's
got some of the lemon notes, but you're you're over emphasizing
the lemon.
>> Justin (16:26):
Well, I thought a small part of it.
>> Maury (16:29):
Just a small part of it, I thought okay. As well.
>> Harm (16:32):
Okay. That's all subjective. You're right.
>> Maury (16:34):
And you know, there's nothing wrong with it. It's
delicious. It's dessert in a glass.
>> Harm (16:39):
Bobby Joe, your turn.
>> Brent (16:41):
I loved it. Uh, I think this is the best thing that they've done
so far. Uh, and I mean they've made some pretty good
whiskey.
>> Justin (16:47):
Yeah, I know. I can't think of anything better than.
>> Harm (16:49):
They put out Barnstown Amrit Katz Fusion.
>> Brent (16:51):
I mean the whiskey itself is well
made. It's delicious. Um, but
yeah, this thing I get on the nose, I
get some, I get some, some vanilla
pastry. Um, on the
palate I get a.
>> Harm (17:08):
Lot of vanilla pastries. I'll give you.
>> Brent (17:10):
Yeah.
>> Bob (17:11):
M. Almond croissant.
>> Brent (17:13):
On the palate, I think you're closer.
>> Harm (17:15):
Yeah. Almond croissant.
>> Brent (17:17):
Yeah. And just so
well done. Uh, it's just. And then once you
swallow, it's like it leaves a lemon drop right in
the center of your tongue. It's like having a lemon drop candy in the
center of your tongue. It's fantastic. I think this is, I don't think.
>> Harm (17:31):
It'S the best thing they've done. I know you do, but I think it's very close. It's
fantastic.
>> Brent (17:34):
Yeah. I can't think of anything better. I mean, maybe
cask.
>> Justin (17:38):
I'm telling you, I mean the lemon, the lemon is not like a
strong, powerful lemon. It is, you know, it's a
light.
>> Harm (17:44):
Uh, Maury would have you believe it's limoncello.
>> Brent (17:46):
I like the amaranth cast too, but I don't think it was better than this.
>> Harm (17:49):
Okay, okay, okay.
>> Justin (17:50):
I mean they're, they're. But they're both different. They're both good, you know.
>> Brent (17:52):
Well, they're polar opposite.
>> Justin (17:54):
Right? Exactly.
>> Harm (17:55):
Yeah. But depends on your pleasure. That's why we do the show. It's
subjective. We all have different taste flavor profiles.
>> Brent (18:00):
Absolutely delicious. So, uh, we're going to be giving the
bart Sun Bourbon Co. Kentucky Straight High wheat
bourbon a well deserved forceps.
>> Harm (18:09):
That's classified.
>> Brent (18:12):
So we're going to have uh, Brent tell us about our next whiskey.
>> Justin (18:15):
Thanks, Bob. Next whiskey is the Lux Row Kentucky straight
Bourbon whiskey. It's finished in PX Sherry
casks. So that's 56% ABV or
112 proof for all those mathematicians out there.
This new release from Bardstown, Kentucky based
Lux Roe Distillers is crafted from the small batches
of four year old Ride
straight Kentucky bourbon. Finished for six months in
(18:37):
casks that previously held the PX
sherry. So the Pedro
Jimenez or
that too.
>> Harm (18:45):
Pay it px.
>> Justin (18:46):
Yeah, px. So the color of it,
it's that. It's a little bit lighter than
the 80s copper penny.
>> Harm (18:54):
I mean, everything's an 80s copper penny to you.
>> Justin (18:57):
I know that, but, like, it's brown. Um, yeah, some
things are 70s copper penny. Some things are, you
know, this is that between that straw and.
>> Harm (19:04):
You're not wrong, but you always compare things to copper pennies. I love
it.
>> Justin (19:08):
Well, yeah, but I mean, it's because.
>> Harm (19:10):
He'S got them by year.
>> Bob (19:11):
We got to add that to the audience drinking game. Every time
Brent says 80s copper penny drink.
>> Justin (19:17):
Yeah, so the, um. On the
nose, you get on the nose, you get a little bit of that.
That raisin that date. A little bit of fig.
It's that. It's those. It's what
you get on the nose.
>> Brent (19:29):
Fruits. Yeah, yeah.
>> Justin (19:32):
Right. So on the palate, it's. I
got, you know, cough syrup and chocolate.
You know, right off the bat, I mean, it was. It's.
>> Brent (19:40):
It's scissor.
>> Justin (19:42):
No, I mean, you know, it's. You know, when you, you know, you have
the flavored cough syrup, it's got the sweetness.
>> Harm (19:47):
Yeah.
>> Justin (19:47):
You know, it's got the flavored cough syrup. And then, um,
you get that spice to it. A little bit of, uh, you know, know you got a
little. Little. The little chocolate to offset it. That kind of
like that dark chocolate to offset the right.
>> Harm (19:59):
You know, I'm not disagreeing with. You just
threw me off.
>> Bob (20:03):
When Brent gets a cold, this is what he drinks.
>> Justin (20:05):
This is what. Well, this is what I drink.
>> Brent (20:07):
Regardless, the next whiskey, it'll be. It tastes like a
copper penny. And it.
>> Maury (20:11):
It looks like this is
medicinal whiskey. Uh, by prescription
only.
>> Justin (20:18):
Yeah, I mean, it's, uh, It's. It's very nice. I very
much enjoyed it.
>> Harm (20:22):
Uh, yeah.
>> Justin (20:23):
Yeah.
>> Harm (20:24):
Mario, what do you think?
>> Maury (20:26):
You know, I'm going to be contrary. I thought
that this whiskey would have been infinitely better
if they started with a slightly older base spirit.
For me, they started the young spirit that I
thought was just average and a little bit
young. And then I got all the things that
Brent talks about and the dried figs and the dates and
(20:46):
the grapey syrup and candy and
spice and roasted coffee and dark chocolate.
I just felt that the base backbone of
this whiskey was a little younger than I'd like, and I
was wanting to love it. I look at this
description, and I think I Love PX
Sherry. I think this is going to be
fantastic. And I felt it was
(21:08):
just a little bit of a letdown, Justin.
>> Bob (21:11):
So I got, um, plums and forest twigs on the
nose. On the palate.
>> Harm (21:16):
He's not wrong.
>> Bob (21:16):
Grape crush and candy ginger. And
the finish was, um, my right
back palette. Like a lot of spice,
but pretty well balanced. I liked it.
>> Harm (21:27):
I have nothing to add. Everything's been right.
>> Bob (21:30):
Probably the tale of the forest.
>> Brent (21:32):
Like, as opposed to what? Beach twigs or.
>> Bob (21:35):
Yeah, like if you leave the beach and you're walking through the
forest, go to your car and a
branch hits your tongue. That's what it tastes like.
>> Harm (21:43):
I've never licked a branch. Bob, what do you think?
>> Bob (21:46):
I've clicked plenty of things.
>> Brent (21:47):
Me either. I.
>> Harm (21:49):
Are we gonna go to commercial before we do the review?
>> Brent (21:51):
We'll be back.
>> Harm (21:51):
Yeah, we have to go to commercial.
>> Brent (21:56):
Hey. And we're back. And we were just wrapping up our thoughts
on the Luxro finished in PX Sherry
casks. We were making fun of Justin because he
said forest twigs as opposed to circus
twigs or space twig. Underwater twigs.
>> Harm (22:10):
Yeah.
>> Bob (22:11):
I don't know what underwater twigs taste like.
>> Brent (22:13):
Yeah, I mean, like.
>> Justin (22:13):
Yeah.
>> Bob (22:16):
I mean.
>> Justin (22:17):
Well, that's.
>> Harm (22:17):
There's a name for that.
>> Justin (22:18):
Woody.
>> Harm (22:19):
That's like anybody Dusty note. It's called G
Wood. It's garig.
>> Brent (22:24):
You said W. Whatever.
>> Harm (22:25):
The French wine people use that G.
>> Brent (22:28):
What do they know?
>> Harm (22:29):
It's like twigs.
>> Brent (22:29):
Yeah, yeah.
>> Justin (22:32):
It's a gold rating, sir.
>> Brent (22:33):
I think it's. It's
yummy and grapey and the
PX character really pops. Dried fruit comes out,
which I like. So I think
it's nice. I think it's lovely. Um, you
know, there's definitely a nice nose to it.
Um, I wouldn't mind having a whole bottle of it.
>> Harm (22:54):
So we're going to bigger samples, kids.
>> Brent (22:56):
We're going to be giving the Luxor Kentucky straight bourbon
whiskey finished in PX sherry casks,
four sips.
>> Harm (23:04):
None of you guys mentioned the spice. I think there's a lot of spice, too.
>> Justin (23:07):
Oh, no, it was a lot of spice.
>> Brent (23:08):
A lot of spice.
>> Bob (23:10):
Spice. Sporty spice.
>> Harm (23:11):
Spice.
>> Justin (23:12):
Yeah.
>> Bob (23:13):
Scary spice.
>> Harm (23:15):
Your scary spice.
>> Brent (23:17):
Yeah. No baby, uh. No baby spice. It's
pedophilia.
>> Bob (23:20):
Yeah.
>> Harm (23:20):
Bob, you want to do the next whiskey?
>> Brent (23:23):
No, not really.
>> Justin (23:24):
Okay.
>> Brent (23:24):
All right, so our next whiskey is the Bernheim
original barrel proof Kentucky straight wheat
whiskey. This is the B924 release,
61.3% ABV
122.6 proof. So the Bernheim
original barrel proof Is made with Heaven Hills wheat whiskey mash
bill, which is comprised of, uh, 51% wheat, 37
corn and 12% malted barley.
(23:47):
Um, following Heaven Hills traditional barrel proof coating
system. The letter A represents the first batch of the year and
so forth. The first number represents the
month with the release with nine indicating
obviously September. And then the last two digits
indicate the corresponding year with 24
designating the 2024.
Um, this is released twice yearly with
(24:10):
the first ever release being the
A223. So on the
color.
>> Justin (24:19):
Say penny bob. Say copper penny.
>> Harm (24:21):
80S.
>> Bob (24:24):
Brent's thirsty.
>> Harm (24:26):
It's a beautiful bronze baby.
>> Brent (24:28):
It's a nice sort of bronzy
leaning toward brassy color.
Um, uh, on the
nose.
>> Bob (24:37):
I think it only counts if you say it.
>> Brent (24:39):
Yeah,
on the nose. There's a beautiful sweetness to it.
>> Harm (24:45):
It's amazing. I love this nose. Go ahead.
>> Brent (24:48):
Oh, brown sugar.
Just a little bit of earthiness there.
And on the palate, let's see.
>> Maury (25:00):
Mhm.
>> Brent (25:04):
Oh, this one's got a huge palette, a
little bit drying. There is
a. It's like walking into
an old dusty Rick house. There's
that dusty, dusty oak flavor.
Dark.
>> Harm (25:21):
You're missing something, sir.
>> Brent (25:22):
Sinister. Oh,
uh, delicious. Absolutely delicious. It's. It's like
licking the. It's like licking the floor in a Rick house. This is
awesome. Oh, like none of you
have ever been face down in a Rick house before.
>> Maury (25:35):
Please, not.
>> Harm (25:36):
Not voluntarily.
>> Bob (25:37):
I'm looking forward to that.
>> Brent (25:39):
I'm gonna go get some old wood and put it on the floor for Maury.
>> Bob (25:41):
So yeah, I need the distiller to walk away
for an hour. I'll be faced out on there.
>> Brent (25:46):
I've had a few.
>> Harm (25:47):
Bob, I agree with you, but. But there's
a zingy acidity that comes in first.
>> Maury (25:52):
No, no, no.
>> Harm (25:53):
A beautiful zingy acidity. Then you get that oakiness.
Maury, what do you think?
>> Maury (25:59):
I think it's the best thing I've seen from
Bernheim, period.
>> Harm (26:04):
Yeah. Yeah, you're right.
>> Maury (26:07):
I would not say I dislike Bernheim. I would not
say I'm a fave. I've just, you know,
middle of the road.
>> Harm (26:14):
Bernheim. It's a wheat whiskey and
they went with the bare minimum, 51% wheat. I wish they'd
gone with 60 or.
>> Maury (26:21):
Higher wheat, but this is the best thing that I've
tasted from House of Bernheim.
>> Justin (26:26):
Yeah, so again, a wheat
whiskey and you're thinking that soft, you
know, they bring the flavor.
>> Harm (26:34):
Right, Bring the flavor. Right.
>> Justin (26:36):
Another one. I mean, this is two of them. That we've had today, that
is just. They bring it out. The flavor they bring out
cast.
>> Harm (26:42):
This is cast strength too, right?
>> Justin (26:44):
Yes. No water barrel proof. Yes.
>> Harm (26:45):
Barrel proof.
>> Justin (26:46):
Yes. So you have that, you know, and when you mentioned that
wood, it's like that, that dry wood that you, uh,
that you could just kind of smell.
>> Harm (26:56):
The floor.
>> Maury (26:57):
Yeah.
>> Brent (26:57):
You've been in a Rick house, you know, on a day.
Yeah.
>> Justin (27:00):
That like if they emptied
a Rick house out and then there's no bourbon in it, so you could just
smell. You have that, that, that, that
musty flavor.
>> Harm (27:12):
Dusty.
>> Justin (27:12):
Yeah, exactly. I mean
I got the vanilla, I got a little bit of raisin on it. For some reason,
I don't even know why.
>> Bob (27:20):
So when I walk into a Rick house, that smell,
that universal smell, I get that. That's the
nose on this.
>> Brent (27:27):
Try brushing your teeth. I'm just saying I could.
Yeah.
>> Bob (27:30):
And then on the palette I get creme de
menthe or that chocolate peppermint
patty you get for a nickel.
>> Harm (27:38):
I see what you're talking about with the mint.
>> Bob (27:39):
The chocolate chocolate mint you get at the
barbecue place when you're leaving for a nickel.
>> Harm (27:45):
Yeah.
>> Bob (27:45):
I can't remember the brand name.
>> Maury (27:46):
It doesn't matter. Pepper. York. Peppermint York.
>> Bob (27:49):
Thank you, York. Peppermint Patty.
>> Harm (27:51):
It's not that minty. It's close.
>> Maury (27:53):
No, it's close. But I know where he's going with that. He's.
You're right.
>> Brent (27:56):
Glad somebody knows what we have.
>> Harm (27:58):
Another whiskey. Dude.
>> Bob (27:59):
The finish was minty and spicy. I, I really
enjoyed it. It was different than their other
releases.
>> Brent (28:05):
And we've been lucky because we've, we've had all of the
releases so far.
>> Justin (28:10):
There's two.
>> Brent (28:10):
I. Yeah.
>> Bob (28:12):
So great job making something different and good.
>> Brent (28:14):
Yeah. I am, uh, I'm 100 certain this is the best
one.
>> Harm (28:17):
Now that you've said it's in my freaking head. The mint is on the
finish. It's coming back.
>> Justin (28:22):
Yeah, right. I mean we, I mean we really enjoyed the first one and
this one we enjoy just as much, you know.
>> Harm (28:27):
So Bob, what do you think?
>> Brent (28:29):
Yeah, well, I mean they've done 2 for 23, 2
for 24. So this will be the
fourth release and so far I think this is definitely my
favorite. So we're going to be giving the uh,
Bernheim original barrel proof Kentucky
straight wheat whiskey
B924A
well deserved forceps.
>> Harm (28:50):
That's classified.
>> Brent (28:52):
And we'll be back.
Hey. And we're back and we just finished
talking about the Bernheim, uh, wheat whiskey so we're going on to
our next whiskey and we're going to have Maury tell us about that one.
>> Maury (29:09):
Thank you, Bob. The next whiskey is the Jack Daniels
Tennessee straight rye whiskey finished in
high toast maple barrels.
53.5% ABV or
107%.
107 proof. The
14th release in the Jack Daniels series
Distillery series begins with the Jack Daniels traditional
(29:30):
Tennessee rye whiskey grain bill
of 70% rye, 12% malted
barley, and 18% corn. It is charcoal
mellowed before entering into a new
charred American white oak barrel.
Once fully matured, the whiskey
was then entered into a second high
(29:51):
toast no char maple
barrel to finish atop
Tanyard Hill for an additional
three years to achieve a complex
rye whiskey with a unique
lasting flavor. Initially released
in 2022 as part of the
distillery series, this rye whiskey was
(30:13):
finished in a high toast maple barrel for
an additional 20 months from that
original release. The
color, it's a, um, deep mahogany
color on the nose. There's
definitely lots of tobacco and clove on the
palate, lots of rich flavors of
rye
(30:36):
along with dried fruit, chocolate,
caramel build. There's then a hint
of maple on the finish and then a very
peppery rye spice
that just seems to go on and on and
on. This is something that you would not
ever associate with the Jack Daniels
distillery. It's very distinctive. It's very
(30:58):
different. It's, it's very unusual.
And frankly, I thought it was really pleasant
and really interesting and very enjoyable.
Brett, what'd you think?
>> Justin (31:07):
Yeah, for, for the nose. I, I kind of, it kind of
took me out into the, up north in the, you know, in
the Kentucky and Tennessee area. You're, you're
walking through a cornfield.
>> Harm (31:17):
You got fresh corn that's down south. We're in
Florida.
>> Bob (31:21):
Yeah.
>> Justin (31:22):
So they, uh, you know, you're walking through a cornfield
and you walk by one of the, one of the drying barns for the
tobacco. And that's exactly what I kind of felt on the nose. A
little bit of that, A little bit of that fresh corn.
>> Harm (31:34):
Sweeter than that tobacco barn.
>> Justin (31:36):
Yeah, but you get that, the sweetness from the corn, that's which, as
you're doing it, you know, and then the pepper on this is like
the fret on the, on the palate. It's like a fresh cracked
pepper. You know, that's really late.
>> Maury (31:47):
It's really late. I found the pepper.
>> Justin (31:49):
Yeah, well, it just comes on. It's like that, you know, like if
you grind up a fresh pep black pepper
and you. That's on Your. That's on your palate. Um,
overall, I. This is one of my favorite ones of the
distillery series that they've done.
>> Maury (32:02):
Yeah, it's really lovely.
>> Brent (32:03):
But. But wait, what color is it? Is it
true that we have to bring up. Yeah, yeah.
I didn't cue that up correctly.
>> Justin (32:13):
What color?
>> Harm (32:14):
Brown.
>> Maury (32:14):
Drink it down.
>> Brent (32:15):
Is it true that we have to.
>> Harm (32:16):
Bring our own water?
>> Maury (32:17):
We got a little rule back home. If it's brown, drink it
down.
>> Brent (32:21):
Yeah. So, yeah, it's brown.
>> Harm (32:24):
I thought you're going dark. Like my heart.
>> Brent (32:25):
No. Yeah, like you have.
>> Harm (32:29):
I have a heart. I have no soul.
>> Brent (32:30):
Oh, I know where it is. It's in that box in that Disney movie.
If they stab it, then, uh, what's her name comes back
to.
>> Harm (32:36):
It's my Horcrux.
>> Brent (32:37):
Yeah. What do you think, Justin?
>> Bob (32:40):
So I think
that I would love to have this with some
pancakes. It's just got.
>> Brent (32:48):
Okay, so he's done.
>> Justin (32:49):
I mean, when, you know, when you say the maple finish, don't think that
you're going to get maple. I mean, it's not.
>> Brent (32:54):
Maple syrup.
>> Maury (32:54):
Hit you in the face. Maple syrup.
>> Justin (32:56):
Right. It's not like.
>> Harm (32:57):
Like the maple. The trees.
>> Justin (32:59):
Yeah. Yes. It's not a, uh, it's not a sweet
finish, you know, so.
>> Brent (33:03):
Well, it's just.
>> Justin (33:04):
It's. But when he wants to pour it.
>> Brent (33:05):
Over maple syrup, when he wants to.
>> Justin (33:06):
Pour it over pancakes, it's not like a sweet.
>> Harm (33:09):
It's not that sweet. It's not that.
>> Brent (33:10):
Wait, this is. Justin, he puts everything on pancakes like.
>> Justin (33:12):
He puts bourbon over everything.
>> Maury (33:14):
I know, but this is not. Honey, Jack. Honey.
>> Bob (33:16):
It's an excuse to make pancakes.
>> Harm (33:18):
Yeah.
>> Brent (33:20):
Are you like. Oh, is that like the,
uh, with the print story and everything? When we were done,
he made his pancakes.
>> Bob (33:26):
Yeah.
>> Brent (33:26):
Yeah. Okay.
>> Bob (33:27):
Yeah.
>> Brent (33:30):
I miss Charlie Murphy.
>> Bob (33:32):
Oh, my God. Best stories.
>> Brent (33:34):
Well, we're gonna give the, uh, the
Jack Daniels Tennessee straight rye whiskey finished in high
toast, maple barrels, a well deserved. Four
sips.
>> Harm (33:44):
That's classified.
>> Brent (33:45):
So, Brent, tell us about our last whiskey.
>> Justin (33:48):
Uh, this last one is, uh, is one that we've,
you know, we've had every single release of since they started off. This
is the Elijah Craig Kentucky straight Bourbon Whiskey. It's
a 125. Everybody knows the numbers
by now, but it's 59.1% ABV,
118 proof. This is 78%
corn, 12% Martha barley, 10% rye.
(34:09):
Age 10 years, 7 months.
And, uh, oh, the color.
What year Penny color is
this? I don't know.
>> Harm (34:22):
Go a decade. Brent we don't need the exact year
from you.
>> Justin (34:25):
This is a little, this is a little bit darker. So we're close. We're going into
the seventies. Pennies now.
>> Harm (34:30):
Nice. There you go.
>> Justin (34:30):
Uh, and the uh,
the thing about these is this, is that you
got your, your normal, your, your bourbon
profile, your vanilla, your
caramel, a little bit.
>> Harm (34:43):
Of oak, some um, nice fruit.
>> Brent (34:46):
Yeah.
>> Justin (34:46):
A little bit of like, like a dried cherry on there.
>> Harm (34:49):
A little bit black cherries with chocolate, baby.
>> Brent (34:51):
Oh.
>> Justin (34:52):
And it's just delicious. I mean, I don't know
how anybody can have this and say,
yeah, I don't like that. I, I don't.
>> Harm (35:00):
If you don't like this bourbon, it's really,
it's not genetic. It's deeper down. It's a defect
of your soul. Like earlier with you guys, it's a defect
of yourself. You don't like this. I drink scotch and I would love
this.
>> Justin (35:13):
Right. Because it's delicious.
There's, there's. It.
I truly enjoy this. I look forward to every release.
This is not, not the best one that we've had.
It's hard, it's hard not to compare from one to
another as we, you know, we taste all of them and this is, but
it's still, it's still way above average, you
(35:33):
know, so.
>> Harm (35:33):
Yeah.
>> Bob (35:34):
Justin, I got a really
nice, um, chocolate
hazelnut note on the
palate on this. That was really nice. And it
follows through with like almond on the
finish.
>> Harm (35:48):
Do you not mention any fruit? Just no fruit for you. It's
all about nuts for you.
>> Bob (35:52):
It's mostly personal preference. There's some
vanilla.
>> Brent (35:56):
Yeah. Hey, I, I don't judge. Leave and be.
>> Justin (35:58):
It's okay.
>> Bob (35:59):
There's some vanilla which, you know, is common
throughout this series.
>> Harm (36:03):
Mhm.
>> Bob (36:04):
Um, I really like this
edition.
>> Justin (36:07):
It's just amped up. I mean, gosh, I love the. Love
what they do with this.
>> Harm (36:11):
Yeah.
>> Maury (36:12):
Mario, I think, I think Brett nailed it. It's
like the regular old Elijah Craig
bourbon on steroids. Amped up
to 11. It's just a
beautiful everyday, well made
whiskey.
>> Harm (36:27):
This is not an everyday whiskey.
>> Maury (36:28):
M. Uh to become a special.
>> Bob (36:33):
That is my daily.
>> Maury (36:34):
Yeah, you guys got more money than me. This
is, this is beautiful. This is
everyday whiskey on steroids. It's just
got all the things you want in a beautifully
well made whiskey. It's got just enough
heat to make a difference. I, uh, thought
it was fabulous.
>> Bob (36:53):
What'd you think?
>> Brent (36:54):
I've never had a bad one. I mean, never had a
bad. And that's, that's the amazing thing is they've been
doing this for, you know, three releases a year. For
how many years? I mean, I got a whole shelf of them back there, have the
old.
>> Bob (37:06):
Label, the new label. It's been years.
>> Brent (37:07):
They've never had an off one. I mean, uh, the
worst one we've ever had would be.
Hey, would you guys like. Would you guys like a barrel of this? Yes,
we would.
>> Harm (37:17):
No, I, I bought three barrels. Elijah Craig, over the
years, and they, they put out
their, their special releases are just as good as some of the single barrels.
>> Bob (37:25):
I've never had a bad private barrel for them.
>> Brent (37:27):
Yeah, it's. That's the point
how they do this. I mean, every single time,
three times a year for how many years? And every single
time it comes out really good.
>> Maury (37:37):
So everybody may not be the best of their.
>> Brent (37:39):
Everybody has an off one, you know, but they
haven't.
>> Harm (37:42):
I mean, it's not their best, but it's up there. Yeah, it's very good.
>> Brent (37:45):
Yeah, I mean, it's fantastic. It's cherries and
dusty oak. It's a little bit dry on the.
>> Harm (37:50):
Like I say, it's all subjective, but if you don't like, there's just something wrong with
you.
>> Brent (37:53):
So we're gonna, we're gonna give the Elijah Craig Kentucky
straight bourbon whiskey,
um, a 125. A well deserved.
Four sips.
>> Harm (38:03):
Nice. Ah.
>> Brent (38:06):
Um, I love this job so.
Well, that's all the time we have for today.
>> Harm (38:12):
Why, why can't we drink more? Do we have to finish
now?
>> Brent (38:15):
We probably have to bury Morty.
>> Maury (38:18):
I'm.
>> Brent (38:20):
So we got, uh. Yeah, it.
Today didn't stink. It does not suck.
>> Harm (38:25):
Thanks for having us, Bob.
>> Brent (38:26):
Thank you, Brent.
>> Justin (38:27):
Yeah, you should think of me. Thank you for having
us.
>> Brent (38:30):
And thank you, Maury.
>> Maury (38:31):
Thank you, Bob. Another great day in the basement.
>> Brent (38:34):
Does not stink being in the basement. Thank you, Justin.
>> Bob (38:37):
Thank you. Pleasure to be here.
>> Harm (38:39):
I'm gonna break the fourth wall. There is no basement. We're in
Florida. South Florida, to be exact.
>> Brent (38:45):
Okay, thank you, Harm. Boy, that hurt.
>> Maury (38:48):
We love you too.
>> Brent (38:48):
Oh, that hurt.
>> Justin (38:49):
All basements, we pretend we're in the basement.
>> Harm (38:51):
We're not in the basement.
>> Brent (38:52):
In Florida, we have concrete holes in the ground, but we, you know, we
call them pools because they're full of water.
>> Harm (38:58):
Well, thank you, guys.
>> Brent (39:00):
Sip says smokes. This is made man, Bob. Thanks for joining
us. And remember, life is too short to
drink bad whiskey.
>> Justin (39:07):
Didn't have that happen today.
>> Brent (39:09):
We didn't have to drink any bad wisdom.
Yahoo.
>> Announcer (39:15):
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us for another episode and keep on
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This has been a 110 hand production of
SIP Suds, uh Smokes, a program devoted to
the appreciation of some of.
>> Harm (40:32):
The finer slices of life.
>> Announcer (40:34):
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 Sips, Suds and
smokes.
>> Brent (00:04):
So our sip segments are all about, uh, wine,
distilled spirits, tea, coffee, and anything else you can sip.
And here's the whiskies we're going to be discussing
today. So we have the Penelope
Valencia straight Bourbon whiskey finished in vino
de ranja casks. The Bardstown
Bourbon Company Kentucky Straight High Wheat bourbon,
the Lux Row Kentucky Straight Bourbon whiskey finished in
(00:26):
PX sherry casks, the
Bernheim Original barrel proof Kentucky straight wheat
whiskey B924,
the Jack Daniels Tennessee Straight Rye Whiskey
finished in high toast maple barrels,
and the Elijah, uh, Craig barrel proof
a125.
(00:47):
So we got, uh, yeah,
today didn't stink. It does not suck.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why?
>> Maury (01:22):
Because that's where the good stuff, uh.
>> Announcer (01:24):
Is it sips, suds and smokes
with your smoking host, the good old boys.
(01:49):
And now it's sipping time.
>> Brent (01:59):
Hey, it's sipping time again. Welcome to this sips episode
where everything good in life is worth discussing.
>> Justin (02:04):
It is true.
>> Harm (02:05):
We discuss everything good in life except the sexy
times.
>> Brent (02:09):
Whoa. Here's like you said, I want
to.
>> Harm (02:12):
Hear your experiences because I don't have any experiences anymore.
>> Brent (02:15):
We discuss everything good in life.
>> Harm (02:17):
So therefore nobody here has sexy times.
>> Brent (02:20):
So therefore you're not talking about that. So.
>> Harm (02:22):
Okay, go ahead.
>> Brent (02:23):
I'm. At least from what I'm. What your wife keeps sharing with us.
She overshares, you know. She really
overshares a lot.
>> Harm (02:32):
We're the best thing on at when.
>> Brent (02:34):
Well, we are the best thing on at 2am
That's a fact.
>> Justin (02:37):
I mean, there's nothing better than us.
>> Brent (02:39):
Yeah. When she's running from him, trying to avoid.
>> Justin (02:41):
Yeah. I mean, well, those, those videos are good.
>> Brent (02:43):
Yeah.
>> Bob (02:43):
Last week we ran against Stripes. And that's a fact,
Jack.
>> Harm (02:47):
Nice.
>> Brent (02:47):
I love Stripes film filmed in Louisville, baby.
>> Bob (02:50):
Yeah.
>> Brent (02:51):
Down at Fort Knox.
>> Bob (02:52):
You showed me.
>> Harm (02:53):
So I have a thing about.
>> Bob (02:55):
You're like. This was filmed there? Yeah.
>> Brent (02:58):
Yep.
>> Bob (02:59):
Bob gave me a tour.
>> Brent (03:00):
Czechoslovakia was the Chipizi distillery, which is right behind
Jim Beam.
>> Bob (03:03):
Yeah.
>> Brent (03:04):
So you know.
>> Harm (03:05):
Yeah.
>> Brent (03:05):
A little bit of bourbon history. So. Well,
this is made man Bob joining me today, our made man, Brent.
>> Justin (03:11):
It's a pleasure to be here even without pants.
>> Brent (03:14):
What do you mean without? Like you own pants.
>> Justin (03:17):
Well, I don't own a pair of pants.
>> Brent (03:19):
Good old boy. Good old boy Maury.
Or made man Maury.
>> Maury (03:23):
Whatever.
>> Justin (03:24):
Maury.
>> Harm (03:24):
He's Maury.
>> Maury (03:25):
Yeah. I'm excited to be here. I'm, um,
tragically sitting next to Brent
again.
>> Harm (03:31):
Well, because you're the urologist. He's literally an md
and. And Brent Devereux doesn't wear pants. We have to
put you there. We don't have. Nobody wants to sit next to him.
>> Maury (03:40):
Why is that my penance?
>> Brent (03:42):
I just want to know why he's holding on to it and he's not at
work.
>> Harm (03:45):
He's not at work.
>> Brent (03:47):
Good old boy Justin.
>> Bob (03:48):
Good morning. That's a hard one to follow.
>> Brent (03:51):
And good old boy Harmeet.
>> Harm (03:53):
I want to thank you for having me today, Bryant. I mean Bob.
We've been drinking.
Thanks. It's been a good show with. We're tasting
whiskeys before the show starts. I love it.
>> Brent (04:03):
Well, you have to taste them before because if you taste them after the show,
there really wouldn't be much whiskey
prognostication. Yes, exactly. Then you would be Carnac
future crime.
>> Harm (04:13):
Yeah, Yeah.
>> Bob (04:15):
I think this whiskey, this whiskey was.
>> Brent (04:17):
Kept under Funko Wagner's porch step since noon today.
And I shall prognosticate what it is.
>> Harm (04:21):
I had the Funkin Wagdolls Encyclopedia when I was a kid. You did
too, I'm sure, because you're a geek.
>> Brent (04:26):
No, I had World Book. I was classy.
>> Harm (04:28):
Oh yeah, you can afford World Book.
>> Bob (04:30):
Yeah, I had some of the Britannicas. Whichever ones you could get
at the yard sales.
>> Brent (04:33):
Say, whichever ones you might.
Yeah, they were, they were the yearbooks from like
1963.
>> Bob (04:42):
They were from the 60s. You're going is correct.
>> Brent (04:44):
You're looking and going like, when did Johnson still president?
>> Bob (04:49):
I'm really good at history.
>> Brent (04:51):
Yeah, only up to the like the 67.
>> Harm (04:54):
Yeah, but it's never her story.
>> Bob (04:56):
No. Um, not then, not now.
No.
>> Brent (04:59):
So what's uh. So. So
our segments are all about, uh, wine, distilled
spirits, tea, coffee, and anything else you can sip. And
here's the whiskeys we're going to be discussing today.
So we have the Penelope Valencia straight
bourbon whiskey finished in vino de ranja
casks. The Bardstown Bourbon Company
(05:19):
Kentucky straight high Wheat bourbon, the
Lux Row Kentucky straight bourbon whiskey finished in PX
sherry casks, the Bernheim
original barrel proof Kentucky straight wheat whiskey
B924. The
Jack Daniels Tennessee straight rye whiskey finished
in high toast maple barrels,
and the Elijah craig barrel proof
(05:42):
a 125.
>> Bob (05:44):
Whoa.
>> Harm (05:46):
Bingo worthy.
>> Brent (05:48):
Doesn't stink to be here. So.
>> Harm (05:49):
No, no, we're good.
>> Brent (05:50):
So let's uh, let's do our sips ratings.
>> Harm (05:53):
We're gonna Go around the room instead of having Justin do them, because it's
really a. Travis, you have Justin do all four, five of them.
Let's, uh, do, uh, one sip. Give
me a glass of water to wash out my mouth.
Water.
Drink water.
>> Brent (06:11):
That's supposed to be a Southern accent.
>> Justin (06:13):
Yeah. Southern accent?
>> Harm (06:15):
Yeah.
>> Brent (06:16):
You want to be a little more specific?
>> Harm (06:17):
I mean, like, hillbilly.
>> Brent (06:19):
Are you looking for, like, Charleston?
>> Harm (06:20):
You looking for new Charleston? I love your Charleston. I do Charleston. Go
ahead.
>> Brent (06:25):
Well, when you're talking about Charleston, Charleston
has that up and down sort of old
English sound.
>> Harm (06:31):
So sips. Sips. Come on. So move on.
>> Brent (06:34):
Two sips. Nice. But what else do you
have?
>> Harm (06:37):
Very good. I love your Charleston accent.
Brant, what do you got for us?
>> Brent (06:41):
I don't do it there. They'll slap me.
>> Justin (06:44):
Three sips. Well, bless your heart, I
reckon. This is interesting. What was that again?
>> Harm (06:50):
Interesting. He's throwing some jargon.
Good for you, Maury.
>> Maury (06:54):
What do you got for us? Oh, my.
Four sips. Let's keep this a secret
to ourselves. Pour me another.
>> Harm (07:03):
That's the least Southern accent.
>> Brent (07:06):
It's South Jersey.
>> Bob (07:08):
Five sips. Oh, my.
I was unaware anything could be this
good.
>> Harm (07:16):
You forgot what I said you were doing.
>> Bob (07:21):
I messed up the oh, my. M. It's oh, my. I
was unaware anything could be this good.
>> Harm (07:27):
Omar.
>> Brent (07:28):
Oh, my. Uh, m. I think that was like, a Welshman and
a. And a Southerner. Like, had
a baby.
>> Harm (07:34):
I've married two Southern boys.
>> Brent (07:36):
Brain damaged.
>> Harm (07:37):
I've been married to two Southern girls.
>> Maury (07:38):
We don't care.
>> Harm (07:39):
Neither of them have a Southern accent.
>> Brent (07:41):
Like that, and none of us care.
>> Maury (07:42):
Justin. Justin, tell us about the
first whiskey, please.
>> Harm (07:47):
Okay, let's move on.
>> Bob (07:48):
Yeah, we're going to talk about Penelope
Valencia straight bourbon whiskey finished in
vino de naranja casks. It's
47.5% alcohol by volume
or 95 proof. It's a mash bill
of 74% corn,
7% rye, 16%
wheat, and 3% malted barley. And I hope
(08:10):
that adds up to 100.
>> Harm (08:12):
So that's. That would make it a weeder.
>> Bob (08:15):
Yes.
>> Maury (08:15):
No.
>> Bob (08:16):
No.
>> Harm (08:16):
16% wheat.
>> Bob (08:17):
Yes. Yes. Okay. This
expression from Penelope pairs Penelope four
grain straight bourbon whiskey with
vinho de narana casks. A bold
aroma, rich orange wine produced in
Spain's southern coastal wine region of
Sevilla by aging white wine
and the bitter, fragrant peels of Seville
(08:40):
oranges in oak
barrels. While Seville
oranges cannot be eaten raw, their
sharp and powerful flavor and aroma are prized
for marmalade juices and vino de
Nana, huh? Penelope Valencia
is finished for up to 12 months in these
(09:00):
casks. So the colors, a light
orange. On the nose, I
got Orange Julius.
On the Pow.
>> Brent (09:10):
I wish.
>> Bob (09:11):
On the palette, I got Orange Julius as well.
And the finish was sweet and
lemon. What did you think, Maury?
>> Maury (09:20):
Wow. Hard to follow the.
You know, I love the description. And on the
description, I was really excited
and thought this could be something really
special.
Honestly, it just didn't
really deliver for me. It was a nice
light orange color and a
(09:42):
nice fragrant orange. On
the nose, the palette was just
sort of orange there. It was like an orange
liqueur. It was nice.
>> Harm (09:53):
Not like an orange liqueur. What are you guys.
>> Bob (09:54):
All right, so Maury says, mad Brent, what did you think?
>> Justin (09:57):
Yeah, so, I mean, orange is the
predominant flavor. You get out of here, and you kind of worry about something
like oranges that I can't eat, you know, like, what are they doing
to making this. Making stuff out of this. But, yeah, I
got the orange peel in a nose. It really pops
with pepper. On the. Yeah.
On the palate, you get that. It's a nice, creamy mouth
feel. The one thing about this is the. The
(10:19):
finish is short. And when I may short, I mean, it's like it just
comes and it's done, and it's gone. Very short
finish. But orange is what sticks out in this.
>> Harm (10:28):
Okay. I think the three of you are broken inside. It's like a
defect of the soul. It's not just like a surface
thing. It's like a defect deep inside
because it's just not orange. There's so much more stuff
going on here. So I'm getting candied
nuts. I'm getting walnut pecan.
I'm getting spices. I'm getting oak. I'm getting orange peel.
(10:49):
The bitter orange is there. You get that fragrant
orange. But it's not the only thing.
>> Bob (10:54):
Orange Julius is not just one note, sir.
>> Harm (10:56):
Orange Julius is vanilla. There's no freaking vanilla here.
>> Bob (10:59):
Orange drink.
>> Harm (11:00):
There is no vanilla here. Oh,
God. So on the
nose, uh, you do.
>> Justin (11:06):
Get some of those other flavors, but it's overpowered by the orange. It
really is.
>> Harm (11:10):
I think it's more balanced. I think you guys are just not. You're
not bringing your A game today. And on the
palate, I agree with you. It finishes too quick. Bob, what
do you think?
>> Brent (11:19):
It's very short on the palate, but I'm with you. I.
Yeah, the. The orange is there, but there is a lot.
>> Harm (11:24):
So much more.
>> Brent (11:25):
There's some sticky dried fruits.
There's like uh, caramelized almonds and
walnuts and pecans.
>> Harm (11:32):
Yes.
>> Brent (11:32):
There's an earthiness underneath it. I. Quite
lovely.
>> Justin (11:36):
It is a lovely whiskey.
>> Brent (11:37):
I don't know anybody else that's done it with these casts before.
>> Harm (11:40):
I do, but we'll talk about.
>> Brent (11:41):
And I think it, I think this came out pretty, pretty damn
interesting. So we're going to be giving the
uh, Penelope Valencia straight bourbon whiskey finished
in vino, roundhouse casks, three sips.
>> Harm (11:53):
Interesting.
>> Brent (11:56):
And we'll be back. Hey.
And we're back. And we just finished talking about the
Penelope of Valencia. So we're gonna move on to
our next whiskey. We're gonna have Harm tell us about that one.
>> Harm (12:06):
It's good old boy Harm. Bob
made man Bob. It's good old boy Harm.
>> Brent (12:12):
I don't know about good.
>> Harm (12:13):
It says it on my shirt.
>> Brent (12:14):
Okay. Harm.
>> Harm (12:15):
Um, well I. Mediocre.
Harm. I've got too many teeth to be good old boy
Harm Average Harm.
>> Justin (12:22):
Bless your heart.
>> Harm (12:26):
Our second whiskey of the day is the Bards.
I'm uh, sorry. The Bardstown Bourbon Company Kentucky
Straight High Wheat Bourbon. 53% ABV
or 106 proof. Bardstown High Wheat
bourbon is comprised of a mash bill of 53% corn,
39% wheat. That's solid
8% malted barley, meaning this suppression has one of the
(12:46):
highest percentages of weeded mash bills in the bourbon
category. They use a low barrel entry
proof of a 108 proof to
extract the maximum wood sugars when they age
it to their six years uh before bottling.
So uh, the maximum bourbon can go into a
ah, cask is 125. They
intentionally make it down 108. Uh, the
(13:09):
color is a beautiful bronze.
And let me change the page here for my notes
on the nose. The first thing I got was
brown sugar. Just gorgeous,
gorgeous brown sugar. A little
like uh, like it's been like uh, heated
like you put in a pan. You start, start to start
to melt the brown sugar and then I get the fruit.
(13:31):
Apricot and lemon really fly out
um, on the palate.
>> Maury (13:40):
Gorgeous.
>> Harm (13:40):
M. The uh, brown sugar comes back.
There's like a bready note like ah, a toasted
croissant. Some um, oak
comes out a little bit later on the palate and spice
finishes it off. It's got a really long finish.
I got tons of oak and on the very end a
little bit of sweet lemon. Brent, what did you get?
>> Justin (14:00):
Yeah, there's very few bourbons that you
get or even whiskeys at all that. You get a
lemon on the, you know, on your palate and stuff. And this is one of
them.
>> Harm (14:09):
Yeah.
>> Justin (14:10):
And it's very pleasant.
>> Harm (14:11):
But I only got on the finish. You got it before that?
>> Justin (14:13):
Yeah, I got a little bit on the nose as well. You know, if you,
if you dig in the nose, you get a little bit of, uh, the lemon on the
nose. But yeah, it's, it's the palate is really
nice. You get this on the nose. Yeah, you get these, uh, you
get the spice. You get a little bit of those baking like a,
you know.
>> Harm (14:28):
Yeah, baking spices. Spice. Clove,
cinnamon.
>> Justin (14:31):
Yes, exactly. A little bit of wood on there.
Um, for. I'll tell
you what, for a weeder, I was expecting this to
be a smoother,
softer.
>> Harm (14:43):
And they brought flavor.
>> Justin (14:45):
And this has, this has some heat to it. This. They brought, they
brought the flavor and the heat to this one, which I was
very.
>> Harm (14:51):
Oh yeah.
>> Justin (14:52):
A, um, very unexpected because it's a weeder. Now that's what,
you know, your wheat bread, your rye bread. So you think
the rye has got the spice, the wheat has got the Nothing.
>> Harm (15:01):
It's got nothing. That's true.
>> Justin (15:02):
And. And this has. This brought the heat.
>> Bob (15:04):
So, Justin, this shows you the value of a
low entry proof. So you get a lot of flavor from the
wood. Yes, I got lemon and leather on the
nose. I got, uh, almond
pastry followed by limoncello on the
palate, which carried on to the finish. And
the finish had a little heat and the heat lasts a
(15:24):
while. This was really interesting because
usually a Weeder, it's much smoother,
soft. It's like.
>> Justin (15:31):
Right.
>> Bob (15:31):
Give it to someone who doesn't really like hard stuff
and they'll drink it and. But this was like
whiskey for whiskey lovers.
>> Justin (15:39):
And this is not your makers or your pappy weeded
bourbon.
>> Harm (15:42):
Weller.
>> Brent (15:43):
Weller.
>> Justin (15:44):
Yeah. This is not that. So.
>> Maury (15:46):
Wow.
>> Harm (15:47):
What do you think?
>> Maury (15:48):
I'm blown away because Justin just
nailed it. I agree with you.
100. It's
just Limoncello
more than whiskey, but I agree.
>> Harm (16:01):
Come on. Not more than whiskey.
>> Maury (16:03):
It's got a lot of notes of lemon jello. The
creaminess, the lemony, the
palate, the mouth feel. It's a
limoncello in a glass and
masquerading as a whiskey.
>> Harm (16:15):
Mari's drunk. Don't listen.
>> Maury (16:16):
Not at all.
>> Harm (16:17):
It's this guy. I understand what you're saying. With lemon cello,
but it's not a lemon shell. It's a bourbon. It's
got some of the lemon notes, but you're you're over emphasizing
the lemon.
>> Justin (16:26):
Well, I thought a small part of it.
>> Maury (16:29):
Just a small part of it, I thought okay. As well.
>> Harm (16:32):
Okay. That's all subjective. You're right.
>> Maury (16:34):
And you know, there's nothing wrong with it. It's
delicious. It's dessert in a glass.
>> Harm (16:39):
Bobby Joe, your turn.
>> Brent (16:41):
I loved it. Uh, I think this is the best thing that they've done
so far. Uh, and I mean they've made some pretty good
whiskey.
>> Justin (16:47):
Yeah, I know. I can't think of anything better than.
>> Harm (16:49):
They put out Barnstown Amrit Katz Fusion.
>> Brent (16:51):
I mean the whiskey itself is well
made. It's delicious. Um, but
yeah, this thing I get on the nose, I
get some, I get some, some vanilla
pastry. Um, on the
palate I get a.
>> Harm (17:08):
Lot of vanilla pastries. I'll give you.
>> Brent (17:10):
Yeah.
>> Bob (17:11):
M. Almond croissant.
>> Brent (17:13):
On the palate, I think you're closer.
>> Harm (17:15):
Yeah. Almond croissant.
>> Brent (17:17):
Yeah. And just so
well done. Uh, it's just. And then once you
swallow, it's like it leaves a lemon drop right in
the center of your tongue. It's like having a lemon drop candy in the
center of your tongue. It's fantastic. I think this is, I don't think.
>> Harm (17:31):
It'S the best thing they've done. I know you do, but I think it's very close. It's
fantastic.
>> Brent (17:34):
Yeah. I can't think of anything better. I mean, maybe
cask.
>> Justin (17:38):
I'm telling you, I mean the lemon, the lemon is not like a
strong, powerful lemon. It is, you know, it's a
light.
>> Harm (17:44):
Uh, Maury would have you believe it's limoncello.
>> Brent (17:46):
I like the amaranth cast too, but I don't think it was better than this.
>> Harm (17:49):
Okay, okay, okay.
>> Justin (17:50):
I mean they're, they're. But they're both different. They're both good, you know.
>> Brent (17:52):
Well, they're polar opposite.
>> Justin (17:54):
Right? Exactly.
>> Harm (17:55):
Yeah. But depends on your pleasure. That's why we do the show. It's
subjective. We all have different taste flavor profiles.
>> Brent (18:00):
Absolutely delicious. So, uh, we're going to be giving the
bart Sun Bourbon Co. Kentucky Straight High wheat
bourbon a well deserved forceps.
>> Harm (18:09):
That's classified.
>> Brent (18:12):
So we're going to have uh, Brent tell us about our next whiskey.
>> Justin (18:15):
Thanks, Bob. Next whiskey is the Lux Row Kentucky straight
Bourbon whiskey. It's finished in PX Sherry
casks. So that's 56% ABV or
112 proof for all those mathematicians out there.
This new release from Bardstown, Kentucky based
Lux Roe Distillers is crafted from the small batches
of four year old Ride
straight Kentucky bourbon. Finished for six months in
(18:37):
casks that previously held the PX
sherry. So the Pedro
Jimenez or
that too.
>> Harm (18:45):
Pay it px.
>> Justin (18:46):
Yeah, px. So the color of it,
it's that. It's a little bit lighter than
the 80s copper penny.
>> Harm (18:54):
I mean, everything's an 80s copper penny to you.
>> Justin (18:57):
I know that, but, like, it's brown. Um, yeah, some
things are 70s copper penny. Some things are, you
know, this is that between that straw and.
>> Harm (19:04):
You're not wrong, but you always compare things to copper pennies. I love
it.
>> Justin (19:08):
Well, yeah, but I mean, it's because.
>> Harm (19:10):
He'S got them by year.
>> Bob (19:11):
We got to add that to the audience drinking game. Every time
Brent says 80s copper penny drink.
>> Justin (19:17):
Yeah, so the, um. On the
nose, you get on the nose, you get a little bit of that.
That raisin that date. A little bit of fig.
It's that. It's those. It's what
you get on the nose.
>> Brent (19:29):
Fruits. Yeah, yeah.
>> Justin (19:32):
Right. So on the palate, it's. I
got, you know, cough syrup and chocolate.
You know, right off the bat, I mean, it was. It's.
>> Brent (19:40):
It's scissor.
>> Justin (19:42):
No, I mean, you know, it's. You know, when you, you know, you have
the flavored cough syrup, it's got the sweetness.
>> Harm (19:47):
Yeah.
>> Justin (19:47):
You know, it's got the flavored cough syrup. And then, um,
you get that spice to it. A little bit of, uh, you know, know you got a
little. Little. The little chocolate to offset it. That kind of
like that dark chocolate to offset the right.
>> Harm (19:59):
You know, I'm not disagreeing with. You just
threw me off.
>> Bob (20:03):
When Brent gets a cold, this is what he drinks.
>> Justin (20:05):
This is what. Well, this is what I drink.
>> Brent (20:07):
Regardless, the next whiskey, it'll be. It tastes like a
copper penny. And it.
>> Maury (20:11):
It looks like this is
medicinal whiskey. Uh, by prescription
only.
>> Justin (20:18):
Yeah, I mean, it's, uh, It's. It's very nice. I very
much enjoyed it.
>> Harm (20:22):
Uh, yeah.
>> Justin (20:23):
Yeah.
>> Harm (20:24):
Mario, what do you think?
>> Maury (20:26):
You know, I'm going to be contrary. I thought
that this whiskey would have been infinitely better
if they started with a slightly older base spirit.
For me, they started the young spirit that I
thought was just average and a little bit
young. And then I got all the things that
Brent talks about and the dried figs and the dates and
(20:46):
the grapey syrup and candy and
spice and roasted coffee and dark chocolate.
I just felt that the base backbone of
this whiskey was a little younger than I'd like, and I
was wanting to love it. I look at this
description, and I think I Love PX
Sherry. I think this is going to be
fantastic. And I felt it was
(21:08):
just a little bit of a letdown, Justin.
>> Bob (21:11):
So I got, um, plums and forest twigs on the
nose. On the palate.
>> Harm (21:16):
He's not wrong.
>> Bob (21:16):
Grape crush and candy ginger. And
the finish was, um, my right
back palette. Like a lot of spice,
but pretty well balanced. I liked it.
>> Harm (21:27):
I have nothing to add. Everything's been right.
>> Bob (21:30):
Probably the tale of the forest.
>> Brent (21:32):
Like, as opposed to what? Beach twigs or.
>> Bob (21:35):
Yeah, like if you leave the beach and you're walking through the
forest, go to your car and a
branch hits your tongue. That's what it tastes like.
>> Harm (21:43):
I've never licked a branch. Bob, what do you think?
>> Bob (21:46):
I've clicked plenty of things.
>> Brent (21:47):
Me either. I.
>> Harm (21:49):
Are we gonna go to commercial before we do the review?
>> Brent (21:51):
We'll be back.
>> Harm (21:51):
Yeah, we have to go to commercial.
>> Brent (21:56):
Hey. And we're back. And we were just wrapping up our thoughts
on the Luxro finished in PX Sherry
casks. We were making fun of Justin because he
said forest twigs as opposed to circus
twigs or space twig. Underwater twigs.
>> Harm (22:10):
Yeah.
>> Bob (22:11):
I don't know what underwater twigs taste like.
>> Brent (22:13):
Yeah, I mean, like.
>> Justin (22:13):
Yeah.
>> Bob (22:16):
I mean.
>> Justin (22:17):
Well, that's.
>> Harm (22:17):
There's a name for that.
>> Justin (22:18):
Woody.
>> Harm (22:19):
That's like anybody Dusty note. It's called G
Wood. It's garig.
>> Brent (22:24):
You said W. Whatever.
>> Harm (22:25):
The French wine people use that G.
>> Brent (22:28):
What do they know?
>> Harm (22:29):
It's like twigs.
>> Brent (22:29):
Yeah, yeah.
>> Justin (22:32):
It's a gold rating, sir.
>> Brent (22:33):
I think it's. It's
yummy and grapey and the
PX character really pops. Dried fruit comes out,
which I like. So I think
it's nice. I think it's lovely. Um, you
know, there's definitely a nice nose to it.
Um, I wouldn't mind having a whole bottle of it.
>> Harm (22:54):
So we're going to bigger samples, kids.
>> Brent (22:56):
We're going to be giving the Luxor Kentucky straight bourbon
whiskey finished in PX sherry casks,
four sips.
>> Harm (23:04):
None of you guys mentioned the spice. I think there's a lot of spice, too.
>> Justin (23:07):
Oh, no, it was a lot of spice.
>> Brent (23:08):
A lot of spice.
>> Bob (23:10):
Spice. Sporty spice.
>> Harm (23:11):
Spice.
>> Justin (23:12):
Yeah.
>> Bob (23:13):
Scary spice.
>> Harm (23:15):
Your scary spice.
>> Brent (23:17):
Yeah. No baby, uh. No baby spice. It's
pedophilia.
>> Bob (23:20):
Yeah.
>> Harm (23:20):
Bob, you want to do the next whiskey?
>> Brent (23:23):
No, not really.
>> Justin (23:24):
Okay.
>> Brent (23:24):
All right, so our next whiskey is the Bernheim
original barrel proof Kentucky straight wheat
whiskey. This is the B924 release,
61.3% ABV
122.6 proof. So the Bernheim
original barrel proof Is made with Heaven Hills wheat whiskey mash
bill, which is comprised of, uh, 51% wheat, 37
corn and 12% malted barley.
(23:47):
Um, following Heaven Hills traditional barrel proof coating
system. The letter A represents the first batch of the year and
so forth. The first number represents the
month with the release with nine indicating
obviously September. And then the last two digits
indicate the corresponding year with 24
designating the 2024.
Um, this is released twice yearly with
(24:10):
the first ever release being the
A223. So on the
color.
>> Justin (24:19):
Say penny bob. Say copper penny.
>> Harm (24:21):
80S.
>> Bob (24:24):
Brent's thirsty.
>> Harm (24:26):
It's a beautiful bronze baby.
>> Brent (24:28):
It's a nice sort of bronzy
leaning toward brassy color.
Um, uh, on the
nose.
>> Bob (24:37):
I think it only counts if you say it.
>> Brent (24:39):
Yeah,
on the nose. There's a beautiful sweetness to it.
>> Harm (24:45):
It's amazing. I love this nose. Go ahead.
>> Brent (24:48):
Oh, brown sugar.
Just a little bit of earthiness there.
And on the palate, let's see.
>> Maury (25:00):
Mhm.
>> Brent (25:04):
Oh, this one's got a huge palette, a
little bit drying. There is
a. It's like walking into
an old dusty Rick house. There's
that dusty, dusty oak flavor.
Dark.
>> Harm (25:21):
You're missing something, sir.
>> Brent (25:22):
Sinister. Oh,
uh, delicious. Absolutely delicious. It's. It's like
licking the. It's like licking the floor in a Rick house. This is
awesome. Oh, like none of you
have ever been face down in a Rick house before.
>> Maury (25:35):
Please, not.
>> Harm (25:36):
Not voluntarily.
>> Bob (25:37):
I'm looking forward to that.
>> Brent (25:39):
I'm gonna go get some old wood and put it on the floor for Maury.
>> Bob (25:41):
So yeah, I need the distiller to walk away
for an hour. I'll be faced out on there.
>> Brent (25:46):
I've had a few.
>> Harm (25:47):
Bob, I agree with you, but. But there's
a zingy acidity that comes in first.
>> Maury (25:52):
No, no, no.
>> Harm (25:53):
A beautiful zingy acidity. Then you get that oakiness.
Maury, what do you think?
>> Maury (25:59):
I think it's the best thing I've seen from
Bernheim, period.
>> Harm (26:04):
Yeah. Yeah, you're right.
>> Maury (26:07):
I would not say I dislike Bernheim. I would not
say I'm a fave. I've just, you know,
middle of the road.
>> Harm (26:14):
Bernheim. It's a wheat whiskey and
they went with the bare minimum, 51% wheat. I wish they'd
gone with 60 or.
>> Maury (26:21):
Higher wheat, but this is the best thing that I've
tasted from House of Bernheim.
>> Justin (26:26):
Yeah, so again, a wheat
whiskey and you're thinking that soft, you
know, they bring the flavor.
>> Harm (26:34):
Right, Bring the flavor. Right.
>> Justin (26:36):
Another one. I mean, this is two of them. That we've had today, that
is just. They bring it out. The flavor they bring out
cast.
>> Harm (26:42):
This is cast strength too, right?
>> Justin (26:44):
Yes. No water barrel proof. Yes.
>> Harm (26:45):
Barrel proof.
>> Justin (26:46):
Yes. So you have that, you know, and when you mentioned that
wood, it's like that, that dry wood that you, uh,
that you could just kind of smell.
>> Harm (26:56):
The floor.
>> Maury (26:57):
Yeah.
>> Brent (26:57):
You've been in a Rick house, you know, on a day.
Yeah.
>> Justin (27:00):
That like if they emptied
a Rick house out and then there's no bourbon in it, so you could just
smell. You have that, that, that, that
musty flavor.
>> Harm (27:12):
Dusty.
>> Justin (27:12):
Yeah, exactly. I mean
I got the vanilla, I got a little bit of raisin on it. For some reason,
I don't even know why.
>> Bob (27:20):
So when I walk into a Rick house, that smell,
that universal smell, I get that. That's the
nose on this.
>> Brent (27:27):
Try brushing your teeth. I'm just saying I could.
Yeah.
>> Bob (27:30):
And then on the palette I get creme de
menthe or that chocolate peppermint
patty you get for a nickel.
>> Harm (27:38):
I see what you're talking about with the mint.
>> Bob (27:39):
The chocolate chocolate mint you get at the
barbecue place when you're leaving for a nickel.
>> Harm (27:45):
Yeah.
>> Bob (27:45):
I can't remember the brand name.
>> Maury (27:46):
It doesn't matter. Pepper. York. Peppermint York.
>> Bob (27:49):
Thank you, York. Peppermint Patty.
>> Harm (27:51):
It's not that minty. It's close.
>> Maury (27:53):
No, it's close. But I know where he's going with that. He's.
You're right.
>> Brent (27:56):
Glad somebody knows what we have.
>> Harm (27:58):
Another whiskey. Dude.
>> Bob (27:59):
The finish was minty and spicy. I, I really
enjoyed it. It was different than their other
releases.
>> Brent (28:05):
And we've been lucky because we've, we've had all of the
releases so far.
>> Justin (28:10):
There's two.
>> Brent (28:10):
I. Yeah.
>> Bob (28:12):
So great job making something different and good.
>> Brent (28:14):
Yeah. I am, uh, I'm 100 certain this is the best
one.
>> Harm (28:17):
Now that you've said it's in my freaking head. The mint is on the
finish. It's coming back.
>> Justin (28:22):
Yeah, right. I mean we, I mean we really enjoyed the first one and
this one we enjoy just as much, you know.
>> Harm (28:27):
So Bob, what do you think?
>> Brent (28:29):
Yeah, well, I mean they've done 2 for 23, 2
for 24. So this will be the
fourth release and so far I think this is definitely my
favorite. So we're going to be giving the uh,
Bernheim original barrel proof Kentucky
straight wheat whiskey
B924A
well deserved forceps.
>> Harm (28:50):
That's classified.
>> Brent (28:52):
And we'll be back.
Hey. And we're back and we just finished
talking about the Bernheim, uh, wheat whiskey so we're going on to
our next whiskey and we're going to have Maury tell us about that one.
>> Maury (29:09):
Thank you, Bob. The next whiskey is the Jack Daniels
Tennessee straight rye whiskey finished in
high toast maple barrels.
53.5% ABV or
107%.
107 proof. The
14th release in the Jack Daniels series
Distillery series begins with the Jack Daniels traditional
(29:30):
Tennessee rye whiskey grain bill
of 70% rye, 12% malted
barley, and 18% corn. It is charcoal
mellowed before entering into a new
charred American white oak barrel.
Once fully matured, the whiskey
was then entered into a second high
(29:51):
toast no char maple
barrel to finish atop
Tanyard Hill for an additional
three years to achieve a complex
rye whiskey with a unique
lasting flavor. Initially released
in 2022 as part of the
distillery series, this rye whiskey was
(30:13):
finished in a high toast maple barrel for
an additional 20 months from that
original release. The
color, it's a, um, deep mahogany
color on the nose. There's
definitely lots of tobacco and clove on the
palate, lots of rich flavors of
rye
(30:36):
along with dried fruit, chocolate,
caramel build. There's then a hint
of maple on the finish and then a very
peppery rye spice
that just seems to go on and on and
on. This is something that you would not
ever associate with the Jack Daniels
distillery. It's very distinctive. It's very
(30:58):
different. It's, it's very unusual.
And frankly, I thought it was really pleasant
and really interesting and very enjoyable.
Brett, what'd you think?
>> Justin (31:07):
Yeah, for, for the nose. I, I kind of, it kind of
took me out into the, up north in the, you know, in
the Kentucky and Tennessee area. You're, you're
walking through a cornfield.
>> Harm (31:17):
You got fresh corn that's down south. We're in
Florida.
>> Bob (31:21):
Yeah.
>> Justin (31:22):
So they, uh, you know, you're walking through a cornfield
and you walk by one of the, one of the drying barns for the
tobacco. And that's exactly what I kind of felt on the nose. A
little bit of that, A little bit of that fresh corn.
>> Harm (31:34):
Sweeter than that tobacco barn.
>> Justin (31:36):
Yeah, but you get that, the sweetness from the corn, that's which, as
you're doing it, you know, and then the pepper on this is like
the fret on the, on the palate. It's like a fresh cracked
pepper. You know, that's really late.
>> Maury (31:47):
It's really late. I found the pepper.
>> Justin (31:49):
Yeah, well, it just comes on. It's like that, you know, like if
you grind up a fresh pep black pepper
and you. That's on Your. That's on your palate. Um,
overall, I. This is one of my favorite ones of the
distillery series that they've done.
>> Maury (32:02):
Yeah, it's really lovely.
>> Brent (32:03):
But. But wait, what color is it? Is it
true that we have to bring up. Yeah, yeah.
I didn't cue that up correctly.
>> Justin (32:13):
What color?
>> Harm (32:14):
Brown.
>> Maury (32:14):
Drink it down.
>> Brent (32:15):
Is it true that we have to.
>> Harm (32:16):
Bring our own water?
>> Maury (32:17):
We got a little rule back home. If it's brown, drink it
down.
>> Brent (32:21):
Yeah. So, yeah, it's brown.
>> Harm (32:24):
I thought you're going dark. Like my heart.
>> Brent (32:25):
No. Yeah, like you have.
>> Harm (32:29):
I have a heart. I have no soul.
>> Brent (32:30):
Oh, I know where it is. It's in that box in that Disney movie.
If they stab it, then, uh, what's her name comes back
to.
>> Harm (32:36):
It's my Horcrux.
>> Brent (32:37):
Yeah. What do you think, Justin?
>> Bob (32:40):
So I think
that I would love to have this with some
pancakes. It's just got.
>> Brent (32:48):
Okay, so he's done.
>> Justin (32:49):
I mean, when, you know, when you say the maple finish, don't think that
you're going to get maple. I mean, it's not.
>> Brent (32:54):
Maple syrup.
>> Maury (32:54):
Hit you in the face. Maple syrup.
>> Justin (32:56):
Right. It's not like.
>> Harm (32:57):
Like the maple. The trees.
>> Justin (32:59):
Yeah. Yes. It's not a, uh, it's not a sweet
finish, you know, so.
>> Brent (33:03):
Well, it's just.
>> Justin (33:04):
It's. But when he wants to pour it.
>> Brent (33:05):
Over maple syrup, when he wants to.
>> Justin (33:06):
Pour it over pancakes, it's not like a sweet.
>> Harm (33:09):
It's not that sweet. It's not that.
>> Brent (33:10):
Wait, this is. Justin, he puts everything on pancakes like.
>> Justin (33:12):
He puts bourbon over everything.
>> Maury (33:14):
I know, but this is not. Honey, Jack. Honey.
>> Bob (33:16):
It's an excuse to make pancakes.
>> Harm (33:18):
Yeah.
>> Brent (33:20):
Are you like. Oh, is that like the,
uh, with the print story and everything? When we were done,
he made his pancakes.
>> Bob (33:26):
Yeah.
>> Brent (33:26):
Yeah. Okay.
>> Bob (33:27):
Yeah.
>> Brent (33:30):
I miss Charlie Murphy.
>> Bob (33:32):
Oh, my God. Best stories.
>> Brent (33:34):
Well, we're gonna give the, uh, the
Jack Daniels Tennessee straight rye whiskey finished in high
toast, maple barrels, a well deserved. Four
sips.
>> Harm (33:44):
That's classified.
>> Brent (33:45):
So, Brent, tell us about our last whiskey.
>> Justin (33:48):
Uh, this last one is, uh, is one that we've,
you know, we've had every single release of since they started off. This
is the Elijah Craig Kentucky straight Bourbon Whiskey. It's
a 125. Everybody knows the numbers
by now, but it's 59.1% ABV,
118 proof. This is 78%
corn, 12% Martha barley, 10% rye.
(34:09):
Age 10 years, 7 months.
And, uh, oh, the color.
What year Penny color is
this? I don't know.
>> Harm (34:22):
Go a decade. Brent we don't need the exact year
from you.
>> Justin (34:25):
This is a little, this is a little bit darker. So we're close. We're going into
the seventies. Pennies now.
>> Harm (34:30):
Nice. There you go.
>> Justin (34:30):
Uh, and the uh,
the thing about these is this, is that you
got your, your normal, your, your bourbon
profile, your vanilla, your
caramel, a little bit.
>> Harm (34:43):
Of oak, some um, nice fruit.
>> Brent (34:46):
Yeah.
>> Justin (34:46):
A little bit of like, like a dried cherry on there.
>> Harm (34:49):
A little bit black cherries with chocolate, baby.
>> Brent (34:51):
Oh.
>> Justin (34:52):
And it's just delicious. I mean, I don't know
how anybody can have this and say,
yeah, I don't like that. I, I don't.
>> Harm (35:00):
If you don't like this bourbon, it's really,
it's not genetic. It's deeper down. It's a defect
of your soul. Like earlier with you guys, it's a defect
of yourself. You don't like this. I drink scotch and I would love
this.
>> Justin (35:13):
Right. Because it's delicious.
There's, there's. It.
I truly enjoy this. I look forward to every release.
This is not, not the best one that we've had.
It's hard, it's hard not to compare from one to
another as we, you know, we taste all of them and this is, but
it's still, it's still way above average, you
(35:33):
know, so.
>> Harm (35:33):
Yeah.
>> Bob (35:34):
Justin, I got a really
nice, um, chocolate
hazelnut note on the
palate on this. That was really nice. And it
follows through with like almond on the
finish.
>> Harm (35:48):
Do you not mention any fruit? Just no fruit for you. It's
all about nuts for you.
>> Bob (35:52):
It's mostly personal preference. There's some
vanilla.
>> Brent (35:56):
Yeah. Hey, I, I don't judge. Leave and be.
>> Justin (35:58):
It's okay.
>> Bob (35:59):
There's some vanilla which, you know, is common
throughout this series.
>> Harm (36:03):
Mhm.
>> Bob (36:04):
Um, I really like this
edition.
>> Justin (36:07):
It's just amped up. I mean, gosh, I love the. Love
what they do with this.
>> Harm (36:11):
Yeah.
>> Maury (36:12):
Mario, I think, I think Brett nailed it. It's
like the regular old Elijah Craig
bourbon on steroids. Amped up
to 11. It's just a
beautiful everyday, well made
whiskey.
>> Harm (36:27):
This is not an everyday whiskey.
>> Maury (36:28):
M. Uh to become a special.
>> Bob (36:33):
That is my daily.
>> Maury (36:34):
Yeah, you guys got more money than me. This
is, this is beautiful. This is
everyday whiskey on steroids. It's just
got all the things you want in a beautifully
well made whiskey. It's got just enough
heat to make a difference. I, uh, thought
it was fabulous.
>> Bob (36:53):
What'd you think?
>> Brent (36:54):
I've never had a bad one. I mean, never had a
bad. And that's, that's the amazing thing is they've been
doing this for, you know, three releases a year. For
how many years? I mean, I got a whole shelf of them back there, have the
old.
>> Bob (37:06):
Label, the new label. It's been years.
>> Brent (37:07):
They've never had an off one. I mean, uh, the
worst one we've ever had would be.
Hey, would you guys like. Would you guys like a barrel of this? Yes,
we would.
>> Harm (37:17):
No, I, I bought three barrels. Elijah Craig, over the
years, and they, they put out
their, their special releases are just as good as some of the single barrels.
>> Bob (37:25):
I've never had a bad private barrel for them.
>> Brent (37:27):
Yeah, it's. That's the point
how they do this. I mean, every single time,
three times a year for how many years? And every single
time it comes out really good.
>> Maury (37:37):
So everybody may not be the best of their.
>> Brent (37:39):
Everybody has an off one, you know, but they
haven't.
>> Harm (37:42):
I mean, it's not their best, but it's up there. Yeah, it's very good.
>> Brent (37:45):
Yeah, I mean, it's fantastic. It's cherries and
dusty oak. It's a little bit dry on the.
>> Harm (37:50):
Like I say, it's all subjective, but if you don't like, there's just something wrong with
you.
>> Brent (37:53):
So we're gonna, we're gonna give the Elijah Craig Kentucky
straight bourbon whiskey,
um, a 125. A well deserved.
Four sips.
>> Harm (38:03):
Nice. Ah.
>> Brent (38:06):
Um, I love this job so.
Well, that's all the time we have for today.
>> Harm (38:12):
Why, why can't we drink more? Do we have to finish
now?
>> Brent (38:15):
We probably have to bury Morty.
>> Maury (38:18):
I'm.
>> Brent (38:20):
So we got, uh. Yeah, it.
Today didn't stink. It does not suck.
>> Harm (38:25):
Thanks for having us, Bob.
>> Brent (38:26):
Thank you, Brent.
>> Justin (38:27):
Yeah, you should think of me. Thank you for having
us.
>> Brent (38:30):
And thank you, Maury.
>> Maury (38:31):
Thank you, Bob. Another great day in the basement.
>> Brent (38:34):
Does not stink being in the basement. Thank you, Justin.
>> Bob (38:37):
Thank you. Pleasure to be here.
>> Harm (38:39):
I'm gonna break the fourth wall. There is no basement. We're in
Florida. South Florida, to be exact.
>> Brent (38:45):
Okay, thank you, Harm. Boy, that hurt.
>> Maury (38:48):
We love you too.
>> Brent (38:48):
Oh, that hurt.
>> Justin (38:49):
All basements, we pretend we're in the basement.
>> Harm (38:51):
We're not in the basement.
>> Brent (38:52):
In Florida, we have concrete holes in the ground, but we, you know, we
call them pools because they're full of water.
>> Harm (38:58):
Well, thank you, guys.
>> Brent (39:00):
Sip says smokes. This is made man, Bob. Thanks for joining
us. And remember, life is too short to
drink bad whiskey.
>> Justin (39:07):
Didn't have that happen today.
>> Brent (39:09):
We didn't have to drink any bad wisdom.
Yahoo.
>> Announcer (39:15):
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>> Brent (39:23):
Give it a little tappy tap, tap
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(39:49):
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(40:10):
us for another episode and keep on
sipping.
This has been a 110 hand production of
SIP Suds, uh Smokes, a program devoted to
the appreciation of some of.
>> Harm (40:32):
The finer slices of life.
>> Announcer (40:34):
From the dude in the basement studios, your host, the
good old boys. We'll see you all next time.
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I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
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Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Ridiculous History
History is beautiful, brutal and, often, ridiculous. Join Ben Bowlin and Noel Brown as they dive into some of the weirdest stories from across the span of human civilization in Ridiculous History, a podcast by iHeartRadio.