June 6, 2025 • 40 mins
Is this heaven
@Yellowstonebourbon @bluenotebourbon @kentuckypeerless #whiskey #bourbon #radioshow #podcast Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man Bob
SIPS – Get ready to dive into the world of bourbon in this exciting episode of Sips, Suds, & Smokes! Join our hosts as they explore a stellar lineup of. Each whiskey brings its unique character and flavor profile, from the marshmallow bomb of the Yellowstone to the nutty notes of the Blue Note Crossroads. Our co-hosts share their tasting experiences, ratings, and a few laughs along the way. Will they find a new favorite among these selections? Tune in and discover the delightful complexities of these bourbons, plus some fun banter that only the good old boys can deliver. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
5:43 Yellowstone Special Finished Collection Rum Cask Kentucky Straight Bourbon Whiskey 3 SIPS
12:16 Blue Note Juke Joint Unfiltered Small Batch Straight Bourbon Whiskey 3 SIPS
18:08 Blue Note Crossroads Straight Bourbon Whiskey Finished with Toasted French Oak 3 SIPS
24:23 Blue Note Straight Rye Whiskey 3 SIPS
29:12 Peerless Toasted Kentucky Straight Bourbon Whiskey 4 SIPS
34:15 Barrel Bourbon Batch #36 3 SIPS
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
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TITLE: Back Roads
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Producer: Made Man Bob
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Yellowstone Special Finish Collection, Rum Cask Bourbon, Blue Note Whiskey, Kentucky Straight Bourbon, Peerless Distilling, Barrel Bourbon, Bourbon Reviews, Whiskey Tasting, Sips Suds And Smokes, Toasted French Oak Finish, Rye Whiskey, Small Batch Bourbon, Distilled Spirits, Bourbon Aging, Whiskey Ratings, Bourbon Cocktails, Unique Whiskey Flavors, Craft Bourbon, Whiskey Enthusiasts, Bourbon And Food Pairing
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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 (00:03):
We have the Yellowstone Special Finish Collection Rum
cask Kentucky Straight Bourbon whiskey. The Blue
Note Juke joint unfiltered small batch straight
bourbon whiskey. The Blue Note Crossroads straight
Bourbon Whiskey finished with toasted French oak.
The Blue Note straight Rye whiskey from
Peerless. We have the Peerless Toasted Kentucky Straight
Bourbon Whiskey. And we have barrel bourbon
(00:26):
batch number 36.
>> Justin (00:28):
The Yellowstone Special Finishes collection launched in October
of 2020 with the release of Yellowstone Kentucky
Straight Bourbon Whiskey finished in toasted
staves. This newest release starts with
Yellowstone's traditional bourbon mash bill. It's aged
four years, which is then aged for nine weeks in
casks that previously held rum distilled using
molasses from sugar cane grown in the rich fertile
(00:50):
soils and tropical Caribbean climate of Cuba.
>> 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? Because that's where the
good stuff is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:49):
And now it's sipping.
>> Brent (02:00):
Hey, it's sipping time again. Welcome to this sips
episode where everything good in life is worth discussing. As
always, we are the best thing on at 2am
That's a fact.
>> Justin (02:09):
If it was 2pm we'd be fighting off those
uh, soaps. And we can't compete with that Judge
Judy.
>> Brent (02:14):
Yeah, that's, that's not.
>> Harm (02:16):
You know, I think we really should go on at 2:00pm because I,
I think we kick Judge Judy's butt.
>> Brent (02:22):
Oh, I think you're dreaming.
>> Bob (02:23):
No, no, she's got like a 30 year head start
on us.
>> Harm (02:26):
Yeah.
>> Justin (02:27):
Yes. Good luck with that. Uh, plus we would be fighting the kids when
Door the Explorer comes on at 2:30.
>> Brent (02:32):
Mr. Rogers. Yeah.
>> Bob (02:33):
God, I hope kids aren't listening to us.
>> Brent (02:35):
You're not going to beat Mr. Rogers. I mean, you can try it.
>> Bob (02:39):
I don't know.
>> Brent (02:39):
Kids are a little advanced these days.
>> Maury (02:41):
So.
>> Harm (02:41):
So 2am we got to go up again. What's Hogan's Heroes?
Hogan. I think Hogan can be.
>> Brent (02:49):
30 days in the cooler. Yep,
I have Hogan's Hero sounds on this board. So
this is Made man Bob. And joining me today, our made man Brent.
>> Justin (02:59):
Welcome. I'm not wearing any pants as
usual.
>> Brent (03:02):
Made man Maury.
>> Maury (03:03):
Good morning. Who has still here.
>> Brent (03:05):
He wants to sit next to the guy with no pants. Good old boy
Justin.
>> Bob (03:08):
Good morning. And Maury's thinking no free consultations.
Yeah, it's not the way to jump the
line.
>> Brent (03:15):
Good old boy's office.
>> Justin (03:16):
Good old boy.
>> Harm (03:17):
Harm, I've still got my clothes on, thank you very
much. And I'm a little bit afraid.
>> Brent (03:21):
We're all quite proud. So our sip segments
are all about wine, distilled spirits, tea, coffee, and
anything else you can sip. And here are the whiskeys we're going to be
discussing today. We have the Yellowstone Special finish
collection Rum cask, Kentucky straight bourbon whiskey.
The Blue Note juke joint unfiltered small batch
straight bourbon whiskey. The Blue Note crossroad
(03:42):
straight bourbon whiskey finished with toasted French oak.
The Blue Note straight rye whiskey from
Peerless. We have the Peerless Toasted Kentucky straight
Bourbon Whiskey. And we have barrel bourbon
batch number 36.
>> Harm (03:55):
Nice solid lineup today.
>> Brent (03:57):
So against our better judgment, hopefully
this time it'll actually be better. Probably
not. We're going to have Justin tell us about our SIPs ratings.
>> Bob (04:06):
I am Hans and this is Franz, and we are
here to drink you up. One
sip. Give me a glass of water to wash
out my mouth. Hans.
>> Harm (04:18):
Somebody hasn't watched Saturday night live in 30 years.
>> Brent (04:20):
Yep.
>> Bob (04:22):
Two sips. Nice, Franz, but where else do you
have.
>> Harm (04:26):
Well, isn't that nice?
>> Bob (04:28):
Three sips.
>> Justin (04:29):
Hmm.
>> Bob (04:30):
M. It's interesting, but,
um. What was this again?
>> Harm (04:36):
Interesting.
>> Bob (04:39):
Four sips. Let's keep this secret
to ourselves. Pour me another.
>> Brent (04:46):
I'm pretty sure he just had an aneurysm.
>> Bob (04:49):
Five sips. Oh, my.
I was unaware anything could be this
good.
>> Brent (04:56):
Oh, my goodness.
>> Harm (04:59):
That'S possible.
>> Justin (05:01):
It wasn't that good.
>> Brent (05:04):
Yeah, it's passable in Kazakhstan.
Maybe, you know, to a guy.
>> Bob (05:09):
They're listening.
>> Harm (05:10):
Next time it's Borat.
>> Brent (05:12):
Oh, my God.
>> Harm (05:12):
Yeah.
>> Bob (05:12):
Hello to all our listeners in Kazakhstan.
>> Maury (05:14):
He'd be in jail in Kazakhstan.
>> Brent (05:16):
Yeah, you definitely go to jail in Kazakhstan.
Dear God, help us. So
428 and straight into the toilet. So
let's have. Ah, Brent, tell us about our first whiskey of the
day.
>> Justin (05:29):
Thanks, Bob. This first one is the Yellowstone Special
finish collection Rum cask, Kentucky straight
bourbon whiskey 50% ABV.
It's 100 proof for all those mathematicians.
So the Yellowstone Special finishes collection launched in October
of 2023 with the release of Yellowstone Kentucky
straight Bourbon whiskey finished in
(05:49):
toasted staves. This newest release
starts with Yellowstone's traditional bourbon mash
bill. It's aged four years, which is then aged for
nine weeks in casks that previously held rum
distilled using molasses from sugar cane grown in the
rich fertile soils and tropical Caribbean
climate of Cuba.
>> Harm (06:09):
Nice. Usually don't get Cuban rum finishes.
>> Maury (06:11):
Description sounds amazing.
>> Justin (06:13):
It does sound amazing. So the color, this is the
80s copper penny color.
Nice little color to it.
>> Brent (06:20):
He says that because he still has all his pennies from the 80s
nose.
>> Justin (06:24):
It'S, uh, should spend those pennies.
>> Maury (06:25):
Pretty soon they're going to be going out of style.
>> Justin (06:27):
Yeah. Ah.
>> Bob (06:28):
Or they'll become rare and limited.
>> Maury (06:30):
No, I think change is all going to go away.
>> Justin (06:33):
On the, uh, on the nose. I got some marshmallow bomb on the
nose and I got a little bit of hint of lemon at the end of that.
I don't know if anybody else got that lemon.
>> Harm (06:41):
No, you're imagining that, um, that's
okay.
>> Justin (06:44):
I'm imagining sour cream. And on the palate,
just. It is a marshmallow bomb on the palate until you add some
water. But you first, uh, start off, you get the
marshmallow. Get a little bit of oak, you get
a little bit of tobacco, that honey. A little
bit of honey on it. Once you add some water to it,
the oak comes out a little bit for it. And Stu,
(07:04):
the, the finish is a
nice, nice medium finish.
There's, it's just a pleasant drinking
bourbon and I like that. It's, uh, a kind of a marshmallow
bomb. There's very few that are like that.
>> Harm (07:18):
Yeah. We've had one recent marshmallow bomb was the Penelope.
Toasted, I think was the marshmallow bomb.
>> Maury (07:23):
With more of these toasted finishes, you might expect more, but this was
relatively unique. It's fun whiskey. I thought this
was great to take, uh, little camping trips
around the campfire, have a few s'mores. This was a s'more
in a glass. I, I, uh, think while the kids are
eating the s'mores, the dads are drinking
Yellowstone. Uh, rum cask finish. I
thought this was a s'more in a glass. It was fun, it
(07:46):
was playful, it was enjoyable. It
was pleasant. It was out of the
box. It was just different. And
it's not your everyday, all day sipper. But I thought it was fun. I
thought it was great. I agree. Marshmallow bomb.
S'more in a glass.
>> Justin (08:03):
Harm, um, what do you, what do you think?
>> Harm (08:05):
I'm not getting the s'mores, but I do definitely get the huge
marshmallow that you're talking about, Brent. But it, to me, it's like toasted
marshmallow. It's like, it's. They're not burnt like I like, you
know, toasted like a s'more. Yeah, we'll toasted.
Just lightly golden toast on that marshmallow.
>> Brent (08:20):
You like Them black like your heart and your soul.
>> Harm (08:22):
Exactly. Um, that's the way it should be. I like the
marshmallow. Have a nice crust on it. And it's like, oh, it's
too black. It's broke. I put there too long.
Well, I want Kalila, I want that. I want that scotch.
>> Brent (08:33):
Whenever I think of you, I think of crusty. Yeah.
>> Harm (08:35):
Thank you.
>> Maury (08:36):
The toast, it's. It's. Anybody can get it black.
>> Harm (08:39):
Gently toasted marshmallow.
>> Maury (08:40):
Gently toast is hard to achieve.
>> Harm (08:42):
Yeah.
>> Maury (08:43):
But takes patience.
>> Harm (08:43):
A little creme brulee. There's like. There's a lot of oak coming out. I
added.
>> Brent (08:46):
You.
>> Harm (08:47):
You said you added water and the marshmallow went away.
>> Justin (08:49):
Well, no. Yeah. No, I mean, the oak came. The oak came
up.
>> Harm (08:52):
Yeah. And I agree with you. At first I thought maybe made
it sweeter, but now the oak, with a little
time oak and the.
>> Maury (09:00):
The campfire and the s'more aspect came up more than
just straight toasted marshmallow. Once you added the water.
>> Harm (09:05):
There's some cocoa coming on. It's got a nice long finish.
Justin, what'd you think?
>> Bob (09:09):
So I got the graham cracker, not
toasted, and then the marshmallow toasted.
>> Harm (09:14):
I don't get the graham cracker, though.
>> Bob (09:17):
Uh, you get.
>> Harm (09:18):
Anybody else get graham cracker. I mean, there's honey.
>> Bob (09:21):
Maybe it was the coffee collection I had this morning.
>> Justin (09:23):
That's those honey grams. Yeah. What you think, Bob?
>> Brent (09:26):
Um, I enjoyed this one. I really kind of
liked it.
>> Maury (09:30):
It's, uh, fun, right?
>> Brent (09:32):
It's different. It's interesting. It's
playful. Well, it's different than a lot of rum finishes
because most, like, Arm said most of the rum finishes, you get that sort of
tropical fruit note.
>> Harm (09:42):
I said that off the air.
>> Justin (09:43):
Yeah.
>> Brent (09:43):
When they leave it, you know, around for a while, you kind of get
that. But I think. I think they did.
>> Harm (09:49):
I think nine weeks is not enough. I like a
tropical note on my rum. Finished whiskies.
>> Brent (09:54):
Well, that's what. That's what you're looking for. But I think this is what.
>> Justin (09:57):
That's already been done, though. So this is something that's. Yeah, this
is something different.
>> Harm (10:01):
And they're also using Cuban rum cast. We don't get Cuban
when they.
>> Justin (10:04):
When everybody's about Lego.
Um, yeah, everybody's doing a different.
A different barrel finish these days and
stuff, so, you know, sooner or later.
>> Bob (10:16):
And Brent called that months or years before
they started doing it, so.
>> Harm (10:21):
Barbados rum casks and Jamaican rum cash. You'll get some
funk and you get some More fruit. These Cuban rum casts, we're getting
more, I think we're getting more leather and spice.
So it's good. I agree.
>> Brent (10:32):
Yeah. And it's the thing I do like about it is it's not
cloyingly sweet. I mean there's that marshmallow m there, but it's
not.
>> Maury (10:38):
No, it's not. It's not sticky sweet.
>> Harm (10:40):
We talked about it so much you think it's sweet, but yeah, it's not.
>> Brent (10:43):
Well, you know, so many times you do rum cask and it,
it's really, it's just over the top.
>> Maury (10:48):
Well, that's the part that people don't understand is that many
rums have added sugar for sweetness and
they don't just, they're not very clear about disclosing
it.
>> Harm (10:57):
You can find out the stuff usually.
>> Brent (10:59):
Yeah.
>> Harm (11:00):
I mean all, most, most, most mass market
rum is they add sugar or molasses
afterwards. But all the high end rums, like if you have like high end
rum purveyor, uh, purchasers, they don't
want any of that stuff. My customers come in, they're looking for
zero sugar, zero water, zero color added. Because
rum, you can add color as well. So triple
(11:20):
zero, like a, like a nice fine cognac.
>> Brent (11:23):
People like your SAT score,
they want.
>> Harm (11:27):
Cast strength rum, they want zero color, zero
sugar. But those are to the rum geeks. Most mass
market stuff is sweet.
>> Maury (11:34):
Exactly. And that's the thing. If you're a whiskey
drinker, you can find flavor and beauty in
rum. You just got to buy the right stuff. That's more like
whiskey.
>> Brent (11:44):
Well, we're going to be giving the Yellowstone special
finish collection rum cask Kentucky Straight Bourbon
Whiskey a well deserved three
sips
and we'll be back.
Hey. And we're back. And we were just talking about the
Yellowstone special finish collection Kentucky
(12:06):
Straight Bourbon Whiskey Rum Cast finish gave that a
well deserved three sips. So we're going to move on to
our next whiskey and we're going to have Maury tell us about that.
>> Maury (12:16):
Thank you, Bob. The next whiskey. Uh,
Memphis based BR Distilling Company
launched Blue Note in 2018
in honor of the rich blues music that is
synonymous with Memphis. The brand's
portfolio is distilled in partnership with Bargetown
Bourbon Company, parent company of Green River
Distilling Company and then aged just north
(12:37):
of downtown Memphis where the Mississippi and
Wolf rivers collide. Logan
Welk, president and Chief Operating
Officer, BR Distilling Co.
States that the location of our
warehouses, with the high humidity and
higher average temperatures in Kentucky, make It
the perfect place to age our
(12:59):
whiskey. The first expression will be
the Blue Note juke joint
unfiltered small batch
straight bourbon whiskey coming in at
14.4, 6.5%
ABV or 93 proof.
The mash bill is 70% corn,
21% rye, 9% malted
(13:21):
barley. It is distilled in Kentucky
and aged for a minimum of three
years. It has a really nice
light copper, dark straw color to
it on the nose. Definitely
getting sweet corn, some spice and
some oak.
(13:41):
The palate's fun. It's interesting. It's not
quite as viscous as other whiskies, but there's
definitely hints of vanilla, hint of
apricot, a little bit of allspice, and
then the oak kind of lingers on with a little hint
of vanilla. The feeding, the finish is
medium and it was a very enjoyable
whiskey. Uh, really no flaws,
(14:03):
very nice, easy drinking, pleasant.
I really liked it. What did you think, Brett?
>> Justin (14:09):
Well, first thing is I didn't know the Wolf river ran into the
Mississippi River. I didn't even know it was there. So
next time I'm there, next time I'm there, I'm going to have to check out
my geography and see where this is actually,
uh, where they store these barrels because this
is pleasant. You didn't mention any pear. And
the first thing, my first note when I got it was
pear. You know, I was like, oh, I got, you know.
>> Maury (14:32):
But yeah, you know, I'm not a big pear guy, so perhaps that was why
I missed that pear. And I can't say ate a lot of pear
and I, I'm sorry I missed that.
>> Harm (14:41):
It's green pears.
>> Justin (14:42):
Yeah, it's for sure. It's um,
but this just goes to show you what, you know,
that aging in a different location will do for.
Will do for something, you know, when you have it, when you're aging it in
Kentucky and now they're aging this down there in
Tennessee.
>> Harm (14:57):
I prefer aging in Scotland.
>> Justin (14:59):
Screw all you guys. Yeah, well, then it's called
scotch. And then we would not like
it. You wouldn't like it.
>> Harm (15:07):
I'm here drinking bourbon with you.
>> Maury (15:09):
Don't worry about it.
>> Brent (15:09):
Go ahead, sir.
>> Justin (15:10):
That's okay. So it's all in all.
>> Maury (15:13):
It's all in all.
>> Justin (15:13):
It's a very, very nice, very nice drinker.
>> Maury (15:16):
Easy sipper.
>> Justin (15:17):
Yes. All day long sipper.
>> Bob (15:18):
So, Justin, so time did this
favors. First out of the bottle,
it was a little rough for me. And then after it's been at
an hour, it's ah, really nice we start.
>> Harm (15:30):
Tasting about half, uh, hour to an hour
before the show.
>> Bob (15:34):
Yeah, this had a good long time out. Um,
all this is missing is some cornbread and a rack
of ribs from Memphis. And then I'd be
very, very happy.
>> Harm (15:43):
I think our cornbread and a rack of ribs goes good with almost any whiskey it
doesn't have to have. Yes.
>> Maury (15:47):
Yeah, I would agree, Harm.
>> Harm (15:49):
I might even have a beer with that.
>> Bob (15:50):
That would be geographically appropriate.
>> Harm (15:52):
Yeah.
>> Maury (15:53):
Actually got one right today.
>> Harm (15:54):
Oh, Wreck ribs goes every.
>> Brent (15:56):
Now, water, please.
>> Bob (15:57):
Yeah. Oh, yeah.
>> Harm (15:59):
Now, man, I like this whiskey a
lot, too. This is, uh. You know, I've always. I've been buying Blue
Nuts since the first day they arrived in Florida. I was one of the first
people to buy it in Broward county, and I've been, uh, selling it
since then. And the juke joint is,
um, a new release from. A newer release
from them. Compared to what the stuff I bought when they hit early on.
(16:19):
And this is all made at Bardstown.
>> Justin (16:21):
Here.
>> Harm (16:22):
Want this one? Um, the,
uh. It's. It's their. It's their
younger whiskey. It's the. It's the
beginning, um, the. The base of the line. It's still. Good job.
>> Justin (16:33):
They do a good job for age. Minimum of three
years. You know, it's.
It's very drinkable. Yeah, that's, uh, that's the
whole thing. You know, some of these ones you get in the, you know, two years
or three years, four years, you know, you're
just, uh, you're fighting with it. But this
one, it's nice.
>> Harm (16:51):
Bob, what do you think?
>> Brent (16:53):
Well, I mean, some of them you get that are aged, you know,
three years or, you know, a hundred dollars. That's.
That's a problem. That's the thing I have a problem with.
Um, I think it's. I think it's really well done.
>> Announcer (17:04):
It's.
>> Brent (17:06):
It's got a nice sweet nose to it.
A little bit of queen white oak on it.
M.
On the palate, you know, your classic
vanilla. The pear is definitely there.
I, um, get the pear on the nose and on the palate
and.
>> Maury (17:26):
Harm, what'd you say about pricing and value?
>> Harm (17:28):
Oh, it's.
>> Maury (17:28):
It's.
>> Harm (17:29):
It's, uh. I didn't say anything about that, but if you. Now that you
bring it up, let's do the crass commercial bit. I own a liquor
store or several, so it's. It's under. It's around
30 bucks.
>> Maury (17:38):
I think it's a good value.
>> Harm (17:39):
That's a good buy.
>> Maury (17:40):
I really think that for the money It's a good value.
>> Justin (17:43):
Yeah.
>> Maury (17:43):
You know, drinks.
>> Harm (17:46):
It drinks. It drinks above its weight class. But I would. I wouldn't go
out of my way to have this neat. I would make a cocktail with this.
Yeah, why not?
>> Brent (17:54):
Well done. So we're going to be giving the blue,
uh, note juke joint unfiltered small batch straight bourbon
whiskey. Well deserved. Three sips.
>> Harm (18:02):
Interesting.
>> Brent (18:05):
So that takes us to our next one. We're gonna have Harm tell us
about that.
>> Harm (18:09):
Thank you, Bob. The Blue Note Crossroads straight bourbon whiskey
finished in toasted French oak or with toasted French
oak is 50% ABV or 100 proof. The mash
bill is 70% corn, 21 rye, 9% malted
barley. Exact same mashable as the
previous one. This expression takes blue note bourbon and
finishes it with the finest toasted French oak curated
from the artisan cooperage in centre. Val
(18:32):
Delorge. I
butchered the French. But whatever.
Way, way, way, way, way.
Well, it's. It's apparently in Paris they say oui is
way.
>> Bob (18:44):
It's very dakor.
>> Harm (18:47):
So. So the color is a dark copper.
Um, the nose, it's candied
walnuts. All I get right now is
walnuts, oak and cinnamon on the nose.
>> Maury (18:58):
It sounds like a bag of those
carnival cinnamon
nuts that you get a paper cone.
>> Harm (19:05):
Well, they use. They usually don't. They usually do pecans. Pecans are sweeter. This
is definitely walnut.
>> Maury (19:09):
Yeah. But now, uh, sometimes you can get like, a variety of people.
>> Harm (19:12):
I've never. I've never had the variety pack.
>> Maury (19:15):
Or almonds.
>> Harm (19:16):
Yeah, yeah, exactly. Almonds I've seen in pecans. I've
never done the walnuts.
>> Maury (19:20):
Oh, they're fun. Yeah.
>> Justin (19:21):
They do almonds. Yeah.
>> Maury (19:22):
We make our own candied walnuts at home.
>> Harm (19:24):
Oh, that's cool.
>> Maury (19:25):
Little cayenne.
>> Brent (19:26):
I just like pecan.
>> Justin (19:29):
Pecan.
>> Harm (19:30):
Pecan is what you eat on a road
trip.
>> Bob (19:33):
Thank you.
>> Harm (19:33):
Hot tunnel road trip. It's a pecan.
Yeah. Anyway,
uh, the, the. The. The nose is really beautiful and
nutty. And let's see the palate.
A m. Lot of wood that. That all those French oak
staves are coming out.
>> Brent (19:50):
That's what she said.
>> Harm (19:51):
A lot of tannin coming out. You've got
some clove and cinnamon. That's coming from the French oak. French oak
generally imparts more spice than American oak does. American oak tends
to be you. Coconut, vanilla, vanilla notes. And
that's overshadowed here by the French oak. Brant, what do you think?
>> Brent (20:05):
Yeah.
>> Justin (20:06):
The one thing I got out of.
>> Harm (20:07):
This, you know, that's just like
uh, your opinion, man.
That's why I'm on the show, dude. It's my opinion. What's your
opinion, Brett?
>> Justin (20:15):
So my opinion is the one thing I got was
apricots that you didn't mention on there.
>> Harm (20:20):
You don't get the apricots on the flip.
>> Justin (20:23):
I got all the others. All the other notes that you got.
It's very pleasant, very drinkable,
and, uh, it's another finished
bourbon, you know? And, um, that's
what people are doing to try to distinguish themselves these days.
>> Harm (20:37):
Toasted French oak has been around for a while, though. Maker's Mark is
very famous for their makers 46 and the Bridge recipe.
>> Justin (20:43):
But that's what everybody's doing, is they're finished, is they're trying to
take their bourbon and finish it in something to make themselves
stand out from everything else. So
I think this one just kind of is just kind of blends in
with many of the others that. That are already being done.
>> Harm (20:58):
I'm not disagreeing with you.
>> Justin (20:59):
So, Justin, that's interesting.
>> Bob (21:02):
Last week, um, we were in wine
country, and we were tasting a lot of French oak and
wine, but I would never get it on the nose,
this right off the bat. Big,
bold French oak on the nose.
On the palate, I didn't get a lot of French
oak. I got, like, vanilla and big rye.
(21:22):
And then the finish was just rye.
>> Harm (21:24):
There's only 21 rye. It's not high. That's not high
rye, Bob.
>> Bob (21:28):
I'm not saying it's high, right?
>> Harm (21:29):
But you. You picked it up. You picked it up. Yeah, that's good.
>> Bob (21:31):
Prominent in the, uh, in the bourbon.
What you think, Maury?
>> Maury (21:36):
Well, I actually agree the most with Harm
and a, uh, little bit with, uh,
Brent, I think. Brent, you're right.
Harm, I think you're spot on.
Uh, it's just.
I agreed with everything he said.
>> Brent (21:53):
And we'll be back.
And we're back. And Maury was giving us his notes, uh, on
the blue note, crossroads.
>> Maury (22:04):
As I said, I thought it was pleasant. Uh, I
didn't really get the apricot. I am an apricot
fan, uh, that Brent had spoken about, but
I really agreed with Harm. Harm, I think you nailed it.
>> Harm (22:15):
There's something I'm missing on this. I'm getting, like, a mineral note
on here as well. I just came back to it. Do you
know what that is? I mean, it's like a minerally
spice note. It's. It
could be that the apricot with the nuts, I don't know.
It's Something else. There's something else I'm missing. I just can't put my finger again.
>> Maury (22:32):
I thought it was a very well made bourbon. I thought it was
delicious. An easy afternoon Cyprus.
I can envision sitting by the fire,
overlooking the view of the valley and the
trees and just enjoying this bourbon. Uh, it's
very pleasant.
>> Brent (22:47):
You live in Florida next to the swamp. What fire in what
valley?
>> Harm (22:52):
You got the fires from the sugarcane fields every year.
>> Maury (22:55):
There you go.
>> Harm (22:55):
When they burn the fields.
>> Brent (22:57):
Yeah, the Everglades are on fire, I'll give you that.
>> Justin (22:58):
So the valley is a ditch on the side of the
road.
>> Brent (23:02):
Yeah. Well, get a guy from New
Orleans and he'll find something to eat in that ditch.
>> Harm (23:06):
So, you know, I lived in New Orleans for 14 years.
I've had everything you can eat up there. Nutria is actually good, and most
of.
>> Brent (23:12):
It'S out of a ditch.
>> Maury (23:13):
Yeah, yeah, that's.
>> Harm (23:15):
Crawfish come from ditches, man. That's
crawfish.
>> Brent (23:18):
I mean, well done. I
enjoy French oak finish. I. I like French oak.
It's different.
>> Harm (23:25):
I. I prefer bourbon. That's fruitier. This is on the nutty
side. I mean, it's a geeky whiskey. I kind of like that though,
too.
>> Justin (23:31):
I don't. I definitely don't think this is a GI whiskey. This is
not classified as geek.
>> Maury (23:36):
No, no, no. I agree with Brent.
>> Harm (23:38):
More mainstream, you think?
>> Justin (23:39):
Yes, yes, very much so. This is.
>> Brent (23:41):
I mean, it's not main mainstream because that would be American
oak, but it's. Yeah. This isn't way off out in
left field. I mean, it's nice.
>> Harm (23:49):
Okay, I stand corrected.
>> Brent (23:51):
It's. It's well executed, like everything we've had from Blue
Note.
>> Maury (23:54):
So what else we got from Blue Note?
>> Brent (23:55):
Well, that's it. That's.
>> Harm (23:57):
Now we got the rye.
>> Brent (23:58):
We've got one more. So we're going to give the Blue Note
Crossroads straight bourbon whiskey finished with toasted
French oak. Uh, three sips.
>> Harm (24:06):
Interesting. Blue Note does make other whiskeys as
well. Some of their older stuff was just freaking amazing.
Justin is our next guy.
>> Bob (24:14):
All right, our next guy.
Justin is going to talk about Good old boy Justin. Good
old boy Justin. He's going to talk about Blue Note straight
rye whiskey. It's 46 and a half percent
alcohol by volume or
93 proof. And I did not do the
math. Aged a minimum of three
years, it's 95 rye
(24:36):
and 5% malted barley.
So the color on.
>> Maury (24:40):
Are they making this or just coming from Canada?
>> Harm (24:42):
No, 95. 5 could be Indiana. Indiana
they work with Bardstown Bart Sounds doing it.
>> Brent (24:48):
Yeah. There's lots of places making 95.
>> Harm (24:50):
95.5 is a great recipe. I like 95.
>> Justin (24:53):
Yeah.
>> Bob (24:53):
I mean, even, uh, Ross and
Squib.
>> Justin (24:56):
It could be Green river, too. I mean, Green river makes a great.
>> Harm (24:59):
Green river is Bargetown these days.
>> Justin (25:01):
Yeah, I know that.
>> Bob (25:02):
So I'm getting vanilla and spice and
I'm getting, like, everything nice.
>> Justin (25:06):
Yeah.
>> Bob (25:07):
McDonald's apple pie. Kind of made into.
If, like, there was a liquor flavored McDonald's apple
pie, this would be it.
>> Harm (25:14):
The old stool, old style one. When they fried them and they would.
>> Bob (25:17):
Yeah, the old one in the middle.
>> Harm (25:19):
Lava.
>> Maury (25:20):
Yeah, Right, right.
>> Justin (25:22):
Burn in your entire mouth out.
>> Bob (25:25):
Oh, yeah. You weren't tasting anything else?
>> Justin (25:26):
Oh, no, no, no.
>> Brent (25:27):
The eye warriors, huh?
>> Justin (25:29):
You get one taste. You get one taste, and the rest of it is
just, just like fighting over.
>> Harm (25:34):
I like those fried pies.
>> Justin (25:35):
Yeah.
>> Bob (25:36):
Oh, yeah, they were heavy.
>> Harm (25:37):
We grew up. We grew up with that stuff. It's the worst for you.
>> Brent (25:40):
I mean, it's pie and then it's fried.
>> Harm (25:43):
Uh, you can't go wrong with that.
>> Brent (25:44):
I mean, unless you wrap it in bacon and hog fat. I mean,
how could it possibly be better? Good God.
>> Justin (25:50):
Let's make it.
>> Bob (25:51):
Well, you could probably take it home and then put bacon on it.
>> Justin (25:53):
That might be. Let's make a healthy version of that.
>> Brent (25:56):
Okay.
>> Justin (25:56):
I have.
>> Brent (25:59):
Passover bacon on it. Sorry.
>> Maury (26:01):
Yeah, this.
>> Harm (26:03):
This probably will go on during Passover.
>> Bob (26:04):
Yeah.
>> Maury (26:05):
Passover, everyone.
>> Brent (26:08):
What do you think?
>> Harm (26:09):
Apple pie. But what you get, what do you get on the palate?
That was it.
>> Bob (26:13):
Apple pie.
>> Harm (26:14):
Apple pie.
>> Bob (26:14):
Fried McDonald's apple pie.
>> Harm (26:16):
All right, so I, I didn't go there with you. I. On the nose.
I got green apples. It wasn't. Maybe
it's changed since then, but when I first opened it and poured
it. Yeah, I'm still getting those green apples.
Crisp green apple, vanilla
and, um, that's pretty much it. It's just kind of weird
because.
>> Bob (26:34):
And how'd you like them apples?
>> Harm (26:35):
I like them apples, but on the 95.5 recipe, I usually
get orange peel. Depending on where you. Where they're aging and all that
stuff. I think I like the orange peel
and clove that you get with that recipe. Usually.
>> Maury (26:47):
I disagree with you, Harm. No, it's. It's
really. I mean, I, I, as much as I think Justin
is, just adds a dimension.
Eccentricity.
>> Brent (26:57):
Yeah.
>> Maury (26:58):
To this show.
>> Brent (26:59):
Well, that's a nice way to say.
>> Harm (27:00):
So you think it's fried apple pie.
>> Maury (27:01):
I think it's freaking McDonald's apple pie. I
think he freaking.
We need a sound for like, high five, like to
the max. Like, bam.
>> Harm (27:13):
I. I don't. I don't disagree with him. But that's not. This is
usually not.
>> Maury (27:17):
Has gotten it right.
>> Harm (27:19):
Yeah.
>> Brent (27:19):
So what you.
>> Bob (27:20):
This spot will be disappearing after the show.
>> Maury (27:22):
On.
>> Harm (27:22):
On the finish. It's. It's on the finish. I
got that black pepper and all spicy you get from it. Rye.
>> Brent (27:28):
I don't know when I came on. When Justin comes up with these things, all I
think is still a stupid fine line between
stupid and clever. Yeah. Okay.
>> Maury (27:36):
Exactly what I was thinking.
>> Brent (27:37):
What do you think, Brent?
>> Justin (27:39):
Okay. Justin's not right. No, no, Justin's right.
No, but it's, uh, the spice.
>> Harm (27:45):
Right.
>> Justin (27:45):
I got that green apple. But you know, when somebody says 95.
95 5, you're expecting
that MGP, that.
>> Harm (27:52):
Orange peel and dill.
>> Justin (27:54):
Yeah, the dill. The. Right. The clove, though.
>> Harm (27:56):
Yeah.
>> Justin (27:57):
You don't have any of that with this rye.
>> Harm (27:59):
It's completely different.
>> Justin (28:00):
None of that with this rye. So that's what. So that's what
makes this one nice, is that it is completely different than
your typical 95. 5. It's a nice rye.
It's 95.5 and it's, uh, it's
enjoyable. So I think they did this one right.
>> Brent (28:14):
I enjoy it. I mean it. I think it's really well
done and it's. I think it's gotten better
with air, so. But, you know, overall,
it's. It's an excellent rye.
Um, I definitely get the apple
pie.
M. I definitely get the vanilla. I definitely get the
spice.
>> Harm (28:34):
The spice is really good on the finish. It's not. It's not right up there
in front.
>> Brent (28:37):
No, it's not front palate. It's definitely after you. After it goes
down. It's back palette for me mostly. But, uh,
you know, I think an extremely well done whiskey. I think they did
a good job. So we're going to be giving the,
uh, Blue Note straight, uh, rye
whiskey, a well deserved three sips.
>> Harm (28:54):
Interesting.
>> Brent (29:01):
Hey, and we're back and we just finished talking about, uh, the Blue
Nut whiskey, specifically the straight rye. We gave that a well
deserved three sips. So we're moving on to our next
whiskey, which is from Kentucky Peerless.
It's the Kentucky Peerless toasted Kentucky straight
bourbon whiskey. It's 54.7%
ABV or 109.4
proof. So the toasted
(29:23):
bourbon is aged in two separate oak barrels,
both made at Kelvin Cooperage. Great Cooperage. If you're ever in
Louisville, uh, they take the tour. Reach out to take a
tour. It's old school. It's, uh. It's not automated.
There's no robots.
>> Harm (29:36):
Does Independence Day do tours too, or.
>> Brent (29:38):
No, uh, independent save does tours.
Absolutely.
>> Harm (29:41):
I thought Calvin stopped for a while. They still do.
>> Brent (29:43):
No, no, Kelvin's.
>> Maury (29:45):
Yeah.
>> Brent (29:45):
Um, it's initially aged for five years in their standard
char level three barrel. Uh, the whiskey is then placed in
the toasted barrel to finish, uh, for an
undetermined period of time.
So the finish on this,
it's got a nice burnt bronze, nice
darkness to it.
>> Harm (30:06):
That's the color, not the finish.
>> Brent (30:07):
It's got a little bit of a.
>> Harm (30:08):
He's been drinking, folks.
>> Brent (30:09):
It's got a little bit of a gold around the rim
on the nose.
Brown sugar.
>> Maury (30:19):
Sugar. Sugar.
>> Brent (30:20):
Like when you're making cinnamon rolls, you mix the brown sugar with the butter
before you spread it on the cinnamon roll. I get that.
>> Bob (30:25):
Oh, don't get started with that.
>> Harm (30:27):
It's not as sugary. It's more cinnamon than sugar.
I put more sugar in my cinnamon rolls, baby.
>> Brent (30:32):
Some nice dark, dark caramel.
>> Harm (30:35):
Yes.
>> Brent (30:36):
Like, really dark. Like, almost burnt.
>> Maury (30:38):
Takes one to no one and,
uh.
>> Brent (30:41):
Hm.
On the palate, it's like an
old leather bag.
Again, the burnt toffee is there.
You get a little bit of.
>> Harm (30:54):
I've never tasted an old leather bag, but that you do you bob.
>> Brent (30:57):
Yeah. A little bit of peppery spice
on the back palette. It's got a
pretty decent finish on it. It stays with you for a while.
It's, uh.
>> Harm (31:07):
Yeah, it's got a long finish.
>> Bob (31:09):
Yeah.
>> Brent (31:09):
I mean, it's there. Peerless has been
doing some really good work for quite a while now. And this
is. This is definitely a good one. I'm enjoying this one.
What do you think, Brett?
>> Justin (31:19):
Yeah, the one thing. This is dark. This is dark.
Lark Harm.
>> Harm (31:22):
Soul. My soul is darker than this. Come on.
>> Brent (31:25):
I mean, what's soul?
>> Harm (31:26):
Please.
>> Brent (31:27):
Sold that for beer college.
>> Harm (31:29):
Sold that for beer money.
>> Justin (31:30):
Cost, like, I mean, for. For. For a
bourbon. It's a. It's. It is dark. It's,
uh. And you get all those notes that you just
mentioned. For five
years. For five years. You know, I guess it's because
it's a sweet mash that you really
enjoy this one. The.
>> Harm (31:49):
It tastes older than five.
>> Justin (31:50):
It tastes much older than five years. Like, there's no. There's no
green to this one.
>> Maury (31:54):
You know, it's been a hallmark of Peerless.
You and I there.
>> Harm (31:58):
Yeah.
>> Maury (31:59):
We tasted some of Their two year old rye and their three
year old bourbons. And they tasted way mature
because they sweet mash.
>> Justin (32:06):
Yeah, it said sweet mashing, I'm convinced.
>> Brent (32:08):
Gives you a little bump in the m. In the
maturation.
>> Maury (32:11):
I'm not sure. Are they still sweet mashing? Everything.
>> Harm (32:14):
Everything.
>> Brent (32:15):
Yeah, they're not set up sour mash period, at all.
>> Bob (32:17):
Switch over would be murder.
>> Maury (32:19):
Yeah.
>> Justin (32:20):
Well, that's why. That's why when you get the Peerless,
you're. You pay a little bit more, but you're getting that.
That extra quality to it.
>> Brent (32:27):
Yeah. What'd you think, Justin?
>> Bob (32:30):
So I got cinnamon roll and I also
got oatmeal, kind of as a
texture and flavor.
>> Justin (32:38):
There's no oatmeal texture in it.
>> Harm (32:40):
There's no texture from oatmeal. But I know I kind of always say it's
got a nice heavy viscosity.
>> Justin (32:45):
Yes.
>> Bob (32:46):
Uh, yeah.
>> Justin (32:47):
Yes.
>> Harm (32:48):
So. But the. I don't get the oatmeal on the nose either on this,
but it's. It's. It's close to it. Oh,
uh, what else you get, Justin?
>> Bob (32:57):
Uh, I'd say a little cream.
>> Harm (32:58):
Did you taste a leather bag?
>> Maury (33:00):
You've exhausted his vocabulary.
>> Justin (33:02):
You're mixing. You're mixing all your cereals.
>> Bob (33:04):
Yeah, it's cereal. It is cereal.
Kind of whiskey, at least on the palette.
>> Maury (33:10):
That might make it good for breakfast.
>> Bob (33:13):
This would be good for breakfast. I should put this in
my oatmeal.
>> Maury (33:16):
Let's take it. We'll go camping. We'll get a
campfire, we'll cook oatmeal, and we'll put this in
the oatmeal. Breakfast.
>> Bob (33:24):
Just say yeah is one of the.
>> Maury (33:27):
Most insanely idiotic things I have ever heard.
At no point in your rambling,
incoherent response were you even
close to anything that could be considered a
rational thought.
>> Brent (33:39):
Okay, yeah, let's move on.
>> Maury (33:41):
Thank you.
>> Justin (33:42):
This one is.
>> Bob (33:42):
That's my annual show review right there.
>> Justin (33:44):
Uh, yeah, this one, very spicy. I mean, you know, that's.
That's the one thing you get off of this.
>> Harm (33:49):
And you know what? I. I don't care what Bob
Sound effects bob's plays I might pour this on some
oatmeal. It's good, but we got to move on. So
it's. It's.
>> Brent (33:57):
So we're gonna give you guys.
>> Harm (33:58):
It was great.
>> Brent (33:59):
Yeah, we're gonna give the peerless Kentucky Peerless
toasted Kentucky straight bourbon whiskey a well deserved
four sips.
>> Harm (34:06):
Oh, yeah, and you know, I didn't mention that on
the before But I added watered mine and that made it
better. Definitely four sips.
>> Brent (34:13):
So let's go to our last whiskey and we're gonna have Harm tell us about that one.
>> Harm (34:16):
Okay. The last whiskey is Barrel bourbon, batch number
36. 57.22%
ABV. That's
114.4%. Uh, I'm sorry, that's
114,
uh.444, uh, proof.
But that's American percent.
>> Maury (34:33):
Proof.
>> Harm (34:33):
Proof. Proof. But,
um, that's American proof.
57.22 is 100 UK proof.
There you go. So you can set it on fire when you douse the,
uh, when you douse the gunpowder with it.
>> Brent (34:47):
Moving on.
>> Harm (34:48):
Anyway, this batch, 36 blended
bourbons derived from mash, uh, bill of 70, uh, 9
corn, 16% rye and 5% malted barley. The
blend consists of Indiana bourbon, which is
7.5 years old and 8 years old
and 10 years old, Kentucky bourbon 9 year old, and
Tennessee bourbon 8 and 15. That's six different.
>> Maury (35:08):
That's a lot of different whiskeys.
>> Harm (35:10):
It's muddled. So that's. That's the problem I have with this one.
Although I do love Barrel. I have two single barrels at the
store. I bought from Barrel for a reason.
They do great stuff. The color is
a, uh, nice copper, older penny.
The nose is full of apricot,
toasted oak and caramel.
And I get a little bit of nutty note,
(35:33):
uh, on the finish there on the nose at the end
on the palate,
great viscosity. You can definitely taste the older whiskies
here. It's such a beautiful
whiskey. And it's hard for me to pick out individual notes because they've got
all these six different whiskeys blended together. It's
kind of muddled together. It's just great
(35:54):
fruit, lots of caramel, vanilla, and
allspice and pepper. The finish is really
long.
>> Maury (36:00):
I, you know, I agree with everything you've said, Harm, and I think this
illustrates the problem m. With infinity bottles, you can take a
lot of really great whiskeys and muddle them together.
>> Harm (36:08):
Infinity bottle?
>> Maury (36:09):
No, but it's like an infinity bottle. It's got too many
things. And you've taken a lot of really great
ends and put them together. And the sum is not better.
It's just muddled.
>> Justin (36:20):
But it's still, it's still good though, you know? But the one thing that I
had a problem with this one is it's all front, forward on the
palate. It doesn't get past your middle.
Middle palate to the back. Of your mouth.
>> Harm (36:30):
I think you're wrong.
>> Justin (36:31):
It doesn't give you the whole mouth feel.
>> Harm (36:33):
I think you're wrong. I. I'm getting spice on the finish.
Justin, what'd you get?
>> Bob (36:37):
Nice light nose. And on the pallets, it was
like bold rice spice. And it reminds me of the little
stainless steel magnets that I had when I was a kid.
>> Brent (36:46):
Yeah, I did, you know those in the paint chips that came off the wall,
which is the lead.
>> Harm (36:51):
It's the lead. That's what you need.
>> Brent (36:53):
Yeah.
>> Bob (36:54):
Well, explains a lot, Bob.
>> Maury (36:55):
What, are you trying to let him off the hook for being a little bit
slow?
>> Brent (36:59):
Back in the day, we used.
>> Maury (37:00):
He's a lawyer.
>> Harm (37:01):
It's all right.
>> Brent (37:01):
We used to have a lead in our paint, in our gas,
but because of guys like him, we can't do it anymore.
>> Harm (37:07):
So we literally lost 20 IQ points because of
lead paint. That's great. As a
world, the entire world, you.
>> Brent (37:14):
Probably lost 20 IQ points sitting at this table.
>> Harm (37:18):
All our listeners have just lost 20 IQ points.
>> Bob (37:20):
Another 20. Yeah.
>> Brent (37:22):
Um, I think it's well done.
I don't have a problem with six whiskeys. I mean, like, Johnnie Walker's
got like 60 and it's like, that's fine. But
this one, it's. There's no edge to it. It's. Yeah, it is
hard to delete it. It's a little round. It was a little muddled. But
overall, I think it's a, uh, you know, I think it's a
tasty whiskey. I mean, I, I sure as heck wouldn't pour this
(37:43):
one out.
>> Harm (37:44):
Uh.
>> Maury (37:45):
Oh, I didn't say you should.
>> Brent (37:46):
I think they. I think they've. I think they've done some better ones,
but I think this one's perfectly serviceable.
>> Harm (37:51):
Um, it's not as nutty as the ones I tend to like from
them. This is more. A little more apricot.
>> Justin (37:56):
You have to appreciate what they do because they are. Just keep trying
new, more, you know, a lot of different things.
>> Harm (38:01):
They make amazing rum. We don't. We don't talk about the rum often.
>> Brent (38:04):
Well, we're gonna get barrel bourbon, batch 36. Well deserved.
Three sips.
>> Harm (38:08):
Interesting. I thought it was a
four nobody.
>> Brent (38:12):
That's all the time we have today. Thanks for our co host for
joining us today. Um, thank you, Brent.
>> Justin (38:18):
It's a pleasure to be here. Some nice Bourbon city.
>> Brent (38:21):
And thank you, Maury.
>> Maury (38:22):
Thank you, Bob. It's a pleasure to be here. Next
time, can I sit next to somebody with pants on?
>> Justin (38:27):
No, no, no.
>> Harm (38:29):
You have to sit Next to Brent. Yeah, you're the
urologist. He's literally an MD. He's a
FACS.
>> Brent (38:35):
Right?
>> Harm (38:36):
You're a surgeon, MD. FACS. The guy's a
surgeon. He has to sit next to Brent because nobody else will.
>> Brent (38:42):
Thank you, Justin.
>> Bob (38:43):
Mercibo couple.
>> Brent (38:44):
And, uh, thank you, Harm.
>> Harm (38:45):
Mercy, Beaucoup.
>> Brent (38:48):
And you're giving me crap about Peacock.
>> Harm (38:50):
I lived in New Orleans. I thought I was pronouncing stuff French.
>> Brent (38:53):
It's different for sip, Suds and smokes. This is Made Man. Bob,
thanks for joining us. Remember, life is too short to drink bad
whiskey.
>> Harm (39:00):
And, uh, we didn't drink bad whiskey.
>> Brent (39:02):
We didn't drink any bad whiskey today. So we're
in pretty good shape.
>> Announcer (39:06):
So we hope you enjoyed
this episode. If you're listening to us online,
do yourself a favor and tap. Just
tap it in the subscribe button.
>> Brent (39:17):
Give it a little tappy.
>> Harm (39:18):
Tap, tap, taparoo.
>> Announcer (39:20):
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@sipsuds and
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(39:42):
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Do us a favor, take the time to rate this episode. If you're
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(40:03):
join us for another episode and keep on
sipping.
(40:24):
This has been a 110 hand production of
siphon, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios.
Your host, the good old boys will see you all
next time.
On the next episode of Sips, Suds and
Smokes.
>> Brent (00:03):
We have the Yellowstone Special Finish Collection Rum
cask Kentucky Straight Bourbon whiskey. The Blue
Note Juke joint unfiltered small batch straight
bourbon whiskey. The Blue Note Crossroads straight
Bourbon Whiskey finished with toasted French oak.
The Blue Note straight Rye whiskey from
Peerless. We have the Peerless Toasted Kentucky Straight
Bourbon Whiskey. And we have barrel bourbon
(00:26):
batch number 36.
>> Justin (00:28):
The Yellowstone Special Finishes collection launched in October
of 2020 with the release of Yellowstone Kentucky
Straight Bourbon Whiskey finished in toasted
staves. This newest release starts with
Yellowstone's traditional bourbon mash bill. It's aged
four years, which is then aged for nine weeks in
casks that previously held rum distilled using
molasses from sugar cane grown in the rich fertile
(00:50):
soils and tropical Caribbean climate of Cuba.
>> 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? Because that's where the
good stuff is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:49):
And now it's sipping.
>> Brent (02:00):
Hey, it's sipping time again. Welcome to this sips
episode where everything good in life is worth discussing. As
always, we are the best thing on at 2am
That's a fact.
>> Justin (02:09):
If it was 2pm we'd be fighting off those
uh, soaps. And we can't compete with that Judge
Judy.
>> Brent (02:14):
Yeah, that's, that's not.
>> Harm (02:16):
You know, I think we really should go on at 2:00pm because I,
I think we kick Judge Judy's butt.
>> Brent (02:22):
Oh, I think you're dreaming.
>> Bob (02:23):
No, no, she's got like a 30 year head start
on us.
>> Harm (02:26):
Yeah.
>> Justin (02:27):
Yes. Good luck with that. Uh, plus we would be fighting the kids when
Door the Explorer comes on at 2:30.
>> Brent (02:32):
Mr. Rogers. Yeah.
>> Bob (02:33):
God, I hope kids aren't listening to us.
>> Brent (02:35):
You're not going to beat Mr. Rogers. I mean, you can try it.
>> Bob (02:39):
I don't know.
>> Brent (02:39):
Kids are a little advanced these days.
>> Maury (02:41):
So.
>> Harm (02:41):
So 2am we got to go up again. What's Hogan's Heroes?
Hogan. I think Hogan can be.
>> Brent (02:49):
30 days in the cooler. Yep,
I have Hogan's Hero sounds on this board. So
this is Made man Bob. And joining me today, our made man Brent.
>> Justin (02:59):
Welcome. I'm not wearing any pants as
usual.
>> Brent (03:02):
Made man Maury.
>> Maury (03:03):
Good morning. Who has still here.
>> Brent (03:05):
He wants to sit next to the guy with no pants. Good old boy
Justin.
>> Bob (03:08):
Good morning. And Maury's thinking no free consultations.
Yeah, it's not the way to jump the
line.
>> Brent (03:15):
Good old boy's office.
>> Justin (03:16):
Good old boy.
>> Harm (03:17):
Harm, I've still got my clothes on, thank you very
much. And I'm a little bit afraid.
>> Brent (03:21):
We're all quite proud. So our sip segments
are all about wine, distilled spirits, tea, coffee, and
anything else you can sip. And here are the whiskeys we're going to be
discussing today. We have the Yellowstone Special finish
collection Rum cask, Kentucky straight bourbon whiskey.
The Blue Note juke joint unfiltered small batch
straight bourbon whiskey. The Blue Note crossroad
(03:42):
straight bourbon whiskey finished with toasted French oak.
The Blue Note straight rye whiskey from
Peerless. We have the Peerless Toasted Kentucky straight
Bourbon Whiskey. And we have barrel bourbon
batch number 36.
>> Harm (03:55):
Nice solid lineup today.
>> Brent (03:57):
So against our better judgment, hopefully
this time it'll actually be better. Probably
not. We're going to have Justin tell us about our SIPs ratings.
>> Bob (04:06):
I am Hans and this is Franz, and we are
here to drink you up. One
sip. Give me a glass of water to wash
out my mouth. Hans.
>> Harm (04:18):
Somebody hasn't watched Saturday night live in 30 years.
>> Brent (04:20):
Yep.
>> Bob (04:22):
Two sips. Nice, Franz, but where else do you
have.
>> Harm (04:26):
Well, isn't that nice?
>> Bob (04:28):
Three sips.
>> Justin (04:29):
Hmm.
>> Bob (04:30):
M. It's interesting, but,
um. What was this again?
>> Harm (04:36):
Interesting.
>> Bob (04:39):
Four sips. Let's keep this secret
to ourselves. Pour me another.
>> Brent (04:46):
I'm pretty sure he just had an aneurysm.
>> Bob (04:49):
Five sips. Oh, my.
I was unaware anything could be this
good.
>> Brent (04:56):
Oh, my goodness.
>> Harm (04:59):
That'S possible.
>> Justin (05:01):
It wasn't that good.
>> Brent (05:04):
Yeah, it's passable in Kazakhstan.
Maybe, you know, to a guy.
>> Bob (05:09):
They're listening.
>> Harm (05:10):
Next time it's Borat.
>> Brent (05:12):
Oh, my God.
>> Harm (05:12):
Yeah.
>> Bob (05:12):
Hello to all our listeners in Kazakhstan.
>> Maury (05:14):
He'd be in jail in Kazakhstan.
>> Brent (05:16):
Yeah, you definitely go to jail in Kazakhstan.
Dear God, help us. So
428 and straight into the toilet. So
let's have. Ah, Brent, tell us about our first whiskey of the
day.
>> Justin (05:29):
Thanks, Bob. This first one is the Yellowstone Special
finish collection Rum cask, Kentucky straight
bourbon whiskey 50% ABV.
It's 100 proof for all those mathematicians.
So the Yellowstone Special finishes collection launched in October
of 2023 with the release of Yellowstone Kentucky
straight Bourbon whiskey finished in
(05:49):
toasted staves. This newest release
starts with Yellowstone's traditional bourbon mash
bill. It's aged four years, which is then aged for
nine weeks in casks that previously held rum
distilled using molasses from sugar cane grown in the
rich fertile soils and tropical Caribbean
climate of Cuba.
>> Harm (06:09):
Nice. Usually don't get Cuban rum finishes.
>> Maury (06:11):
Description sounds amazing.
>> Justin (06:13):
It does sound amazing. So the color, this is the
80s copper penny color.
Nice little color to it.
>> Brent (06:20):
He says that because he still has all his pennies from the 80s
nose.
>> Justin (06:24):
It'S, uh, should spend those pennies.
>> Maury (06:25):
Pretty soon they're going to be going out of style.
>> Justin (06:27):
Yeah. Ah.
>> Bob (06:28):
Or they'll become rare and limited.
>> Maury (06:30):
No, I think change is all going to go away.
>> Justin (06:33):
On the, uh, on the nose. I got some marshmallow bomb on the
nose and I got a little bit of hint of lemon at the end of that.
I don't know if anybody else got that lemon.
>> Harm (06:41):
No, you're imagining that, um, that's
okay.
>> Justin (06:44):
I'm imagining sour cream. And on the palate,
just. It is a marshmallow bomb on the palate until you add some
water. But you first, uh, start off, you get the
marshmallow. Get a little bit of oak, you get
a little bit of tobacco, that honey. A little
bit of honey on it. Once you add some water to it,
the oak comes out a little bit for it. And Stu,
(07:04):
the, the finish is a
nice, nice medium finish.
There's, it's just a pleasant drinking
bourbon and I like that. It's, uh, a kind of a marshmallow
bomb. There's very few that are like that.
>> Harm (07:18):
Yeah. We've had one recent marshmallow bomb was the Penelope.
Toasted, I think was the marshmallow bomb.
>> Maury (07:23):
With more of these toasted finishes, you might expect more, but this was
relatively unique. It's fun whiskey. I thought this
was great to take, uh, little camping trips
around the campfire, have a few s'mores. This was a s'more
in a glass. I, I, uh, think while the kids are
eating the s'mores, the dads are drinking
Yellowstone. Uh, rum cask finish. I
thought this was a s'more in a glass. It was fun, it
(07:46):
was playful, it was enjoyable. It
was pleasant. It was out of the
box. It was just different. And
it's not your everyday, all day sipper. But I thought it was fun. I
thought it was great. I agree. Marshmallow bomb.
S'more in a glass.
>> Justin (08:03):
Harm, um, what do you, what do you think?
>> Harm (08:05):
I'm not getting the s'mores, but I do definitely get the huge
marshmallow that you're talking about, Brent. But it, to me, it's like toasted
marshmallow. It's like, it's. They're not burnt like I like, you
know, toasted like a s'more. Yeah, we'll toasted.
Just lightly golden toast on that marshmallow.
>> Brent (08:20):
You like Them black like your heart and your soul.
>> Harm (08:22):
Exactly. Um, that's the way it should be. I like the
marshmallow. Have a nice crust on it. And it's like, oh, it's
too black. It's broke. I put there too long.
Well, I want Kalila, I want that. I want that scotch.
>> Brent (08:33):
Whenever I think of you, I think of crusty. Yeah.
>> Harm (08:35):
Thank you.
>> Maury (08:36):
The toast, it's. It's. Anybody can get it black.
>> Harm (08:39):
Gently toasted marshmallow.
>> Maury (08:40):
Gently toast is hard to achieve.
>> Harm (08:42):
Yeah.
>> Maury (08:43):
But takes patience.
>> Harm (08:43):
A little creme brulee. There's like. There's a lot of oak coming out. I
added.
>> Brent (08:46):
You.
>> Harm (08:47):
You said you added water and the marshmallow went away.
>> Justin (08:49):
Well, no. Yeah. No, I mean, the oak came. The oak came
up.
>> Harm (08:52):
Yeah. And I agree with you. At first I thought maybe made
it sweeter, but now the oak, with a little
time oak and the.
>> Maury (09:00):
The campfire and the s'more aspect came up more than
just straight toasted marshmallow. Once you added the water.
>> Harm (09:05):
There's some cocoa coming on. It's got a nice long finish.
Justin, what'd you think?
>> Bob (09:09):
So I got the graham cracker, not
toasted, and then the marshmallow toasted.
>> Harm (09:14):
I don't get the graham cracker, though.
>> Bob (09:17):
Uh, you get.
>> Harm (09:18):
Anybody else get graham cracker. I mean, there's honey.
>> Bob (09:21):
Maybe it was the coffee collection I had this morning.
>> Justin (09:23):
That's those honey grams. Yeah. What you think, Bob?
>> Brent (09:26):
Um, I enjoyed this one. I really kind of
liked it.
>> Maury (09:30):
It's, uh, fun, right?
>> Brent (09:32):
It's different. It's interesting. It's
playful. Well, it's different than a lot of rum finishes
because most, like, Arm said most of the rum finishes, you get that sort of
tropical fruit note.
>> Harm (09:42):
I said that off the air.
>> Justin (09:43):
Yeah.
>> Brent (09:43):
When they leave it, you know, around for a while, you kind of get
that. But I think. I think they did.
>> Harm (09:49):
I think nine weeks is not enough. I like a
tropical note on my rum. Finished whiskies.
>> Brent (09:54):
Well, that's what. That's what you're looking for. But I think this is what.
>> Justin (09:57):
That's already been done, though. So this is something that's. Yeah, this
is something different.
>> Harm (10:01):
And they're also using Cuban rum cast. We don't get Cuban
when they.
>> Justin (10:04):
When everybody's about Lego.
Um, yeah, everybody's doing a different.
A different barrel finish these days and
stuff, so, you know, sooner or later.
>> Bob (10:16):
And Brent called that months or years before
they started doing it, so.
>> Harm (10:21):
Barbados rum casks and Jamaican rum cash. You'll get some
funk and you get some More fruit. These Cuban rum casts, we're getting
more, I think we're getting more leather and spice.
So it's good. I agree.
>> Brent (10:32):
Yeah. And it's the thing I do like about it is it's not
cloyingly sweet. I mean there's that marshmallow m there, but it's
not.
>> Maury (10:38):
No, it's not. It's not sticky sweet.
>> Harm (10:40):
We talked about it so much you think it's sweet, but yeah, it's not.
>> Brent (10:43):
Well, you know, so many times you do rum cask and it,
it's really, it's just over the top.
>> Maury (10:48):
Well, that's the part that people don't understand is that many
rums have added sugar for sweetness and
they don't just, they're not very clear about disclosing
it.
>> Harm (10:57):
You can find out the stuff usually.
>> Brent (10:59):
Yeah.
>> Harm (11:00):
I mean all, most, most, most mass market
rum is they add sugar or molasses
afterwards. But all the high end rums, like if you have like high end
rum purveyor, uh, purchasers, they don't
want any of that stuff. My customers come in, they're looking for
zero sugar, zero water, zero color added. Because
rum, you can add color as well. So triple
(11:20):
zero, like a, like a nice fine cognac.
>> Brent (11:23):
People like your SAT score,
they want.
>> Harm (11:27):
Cast strength rum, they want zero color, zero
sugar. But those are to the rum geeks. Most mass
market stuff is sweet.
>> Maury (11:34):
Exactly. And that's the thing. If you're a whiskey
drinker, you can find flavor and beauty in
rum. You just got to buy the right stuff. That's more like
whiskey.
>> Brent (11:44):
Well, we're going to be giving the Yellowstone special
finish collection rum cask Kentucky Straight Bourbon
Whiskey a well deserved three
sips
and we'll be back.
Hey. And we're back. And we were just talking about the
Yellowstone special finish collection Kentucky
(12:06):
Straight Bourbon Whiskey Rum Cast finish gave that a
well deserved three sips. So we're going to move on to
our next whiskey and we're going to have Maury tell us about that.
>> Maury (12:16):
Thank you, Bob. The next whiskey. Uh,
Memphis based BR Distilling Company
launched Blue Note in 2018
in honor of the rich blues music that is
synonymous with Memphis. The brand's
portfolio is distilled in partnership with Bargetown
Bourbon Company, parent company of Green River
Distilling Company and then aged just north
(12:37):
of downtown Memphis where the Mississippi and
Wolf rivers collide. Logan
Welk, president and Chief Operating
Officer, BR Distilling Co.
States that the location of our
warehouses, with the high humidity and
higher average temperatures in Kentucky, make It
the perfect place to age our
(12:59):
whiskey. The first expression will be
the Blue Note juke joint
unfiltered small batch
straight bourbon whiskey coming in at
14.4, 6.5%
ABV or 93 proof.
The mash bill is 70% corn,
21% rye, 9% malted
(13:21):
barley. It is distilled in Kentucky
and aged for a minimum of three
years. It has a really nice
light copper, dark straw color to
it on the nose. Definitely
getting sweet corn, some spice and
some oak.
(13:41):
The palate's fun. It's interesting. It's not
quite as viscous as other whiskies, but there's
definitely hints of vanilla, hint of
apricot, a little bit of allspice, and
then the oak kind of lingers on with a little hint
of vanilla. The feeding, the finish is
medium and it was a very enjoyable
whiskey. Uh, really no flaws,
(14:03):
very nice, easy drinking, pleasant.
I really liked it. What did you think, Brett?
>> Justin (14:09):
Well, first thing is I didn't know the Wolf river ran into the
Mississippi River. I didn't even know it was there. So
next time I'm there, next time I'm there, I'm going to have to check out
my geography and see where this is actually,
uh, where they store these barrels because this
is pleasant. You didn't mention any pear. And
the first thing, my first note when I got it was
pear. You know, I was like, oh, I got, you know.
>> Maury (14:32):
But yeah, you know, I'm not a big pear guy, so perhaps that was why
I missed that pear. And I can't say ate a lot of pear
and I, I'm sorry I missed that.
>> Harm (14:41):
It's green pears.
>> Justin (14:42):
Yeah, it's for sure. It's um,
but this just goes to show you what, you know,
that aging in a different location will do for.
Will do for something, you know, when you have it, when you're aging it in
Kentucky and now they're aging this down there in
Tennessee.
>> Harm (14:57):
I prefer aging in Scotland.
>> Justin (14:59):
Screw all you guys. Yeah, well, then it's called
scotch. And then we would not like
it. You wouldn't like it.
>> Harm (15:07):
I'm here drinking bourbon with you.
>> Maury (15:09):
Don't worry about it.
>> Brent (15:09):
Go ahead, sir.
>> Justin (15:10):
That's okay. So it's all in all.
>> Maury (15:13):
It's all in all.
>> Justin (15:13):
It's a very, very nice, very nice drinker.
>> Maury (15:16):
Easy sipper.
>> Justin (15:17):
Yes. All day long sipper.
>> Bob (15:18):
So, Justin, so time did this
favors. First out of the bottle,
it was a little rough for me. And then after it's been at
an hour, it's ah, really nice we start.
>> Harm (15:30):
Tasting about half, uh, hour to an hour
before the show.
>> Bob (15:34):
Yeah, this had a good long time out. Um,
all this is missing is some cornbread and a rack
of ribs from Memphis. And then I'd be
very, very happy.
>> Harm (15:43):
I think our cornbread and a rack of ribs goes good with almost any whiskey it
doesn't have to have. Yes.
>> Maury (15:47):
Yeah, I would agree, Harm.
>> Harm (15:49):
I might even have a beer with that.
>> Bob (15:50):
That would be geographically appropriate.
>> Harm (15:52):
Yeah.
>> Maury (15:53):
Actually got one right today.
>> Harm (15:54):
Oh, Wreck ribs goes every.
>> Brent (15:56):
Now, water, please.
>> Bob (15:57):
Yeah. Oh, yeah.
>> Harm (15:59):
Now, man, I like this whiskey a
lot, too. This is, uh. You know, I've always. I've been buying Blue
Nuts since the first day they arrived in Florida. I was one of the first
people to buy it in Broward county, and I've been, uh, selling it
since then. And the juke joint is,
um, a new release from. A newer release
from them. Compared to what the stuff I bought when they hit early on.
(16:19):
And this is all made at Bardstown.
>> Justin (16:21):
Here.
>> Harm (16:22):
Want this one? Um, the,
uh. It's. It's their. It's their
younger whiskey. It's the. It's the
beginning, um, the. The base of the line. It's still. Good job.
>> Justin (16:33):
They do a good job for age. Minimum of three
years. You know, it's.
It's very drinkable. Yeah, that's, uh, that's the
whole thing. You know, some of these ones you get in the, you know, two years
or three years, four years, you know, you're
just, uh, you're fighting with it. But this
one, it's nice.
>> Harm (16:51):
Bob, what do you think?
>> Brent (16:53):
Well, I mean, some of them you get that are aged, you know,
three years or, you know, a hundred dollars. That's.
That's a problem. That's the thing I have a problem with.
Um, I think it's. I think it's really well done.
>> Announcer (17:04):
It's.
>> Brent (17:06):
It's got a nice sweet nose to it.
A little bit of queen white oak on it.
M.
On the palate, you know, your classic
vanilla. The pear is definitely there.
I, um, get the pear on the nose and on the palate
and.
>> Maury (17:26):
Harm, what'd you say about pricing and value?
>> Harm (17:28):
Oh, it's.
>> Maury (17:28):
It's.
>> Harm (17:29):
It's, uh. I didn't say anything about that, but if you. Now that you
bring it up, let's do the crass commercial bit. I own a liquor
store or several, so it's. It's under. It's around
30 bucks.
>> Maury (17:38):
I think it's a good value.
>> Harm (17:39):
That's a good buy.
>> Maury (17:40):
I really think that for the money It's a good value.
>> Justin (17:43):
Yeah.
>> Maury (17:43):
You know, drinks.
>> Harm (17:46):
It drinks. It drinks above its weight class. But I would. I wouldn't go
out of my way to have this neat. I would make a cocktail with this.
Yeah, why not?
>> Brent (17:54):
Well done. So we're going to be giving the blue,
uh, note juke joint unfiltered small batch straight bourbon
whiskey. Well deserved. Three sips.
>> Harm (18:02):
Interesting.
>> Brent (18:05):
So that takes us to our next one. We're gonna have Harm tell us
about that.
>> Harm (18:09):
Thank you, Bob. The Blue Note Crossroads straight bourbon whiskey
finished in toasted French oak or with toasted French
oak is 50% ABV or 100 proof. The mash
bill is 70% corn, 21 rye, 9% malted
barley. Exact same mashable as the
previous one. This expression takes blue note bourbon and
finishes it with the finest toasted French oak curated
from the artisan cooperage in centre. Val
(18:32):
Delorge. I
butchered the French. But whatever.
Way, way, way, way, way.
Well, it's. It's apparently in Paris they say oui is
way.
>> Bob (18:44):
It's very dakor.
>> Harm (18:47):
So. So the color is a dark copper.
Um, the nose, it's candied
walnuts. All I get right now is
walnuts, oak and cinnamon on the nose.
>> Maury (18:58):
It sounds like a bag of those
carnival cinnamon
nuts that you get a paper cone.
>> Harm (19:05):
Well, they use. They usually don't. They usually do pecans. Pecans are sweeter. This
is definitely walnut.
>> Maury (19:09):
Yeah. But now, uh, sometimes you can get like, a variety of people.
>> Harm (19:12):
I've never. I've never had the variety pack.
>> Maury (19:15):
Or almonds.
>> Harm (19:16):
Yeah, yeah, exactly. Almonds I've seen in pecans. I've
never done the walnuts.
>> Maury (19:20):
Oh, they're fun. Yeah.
>> Justin (19:21):
They do almonds. Yeah.
>> Maury (19:22):
We make our own candied walnuts at home.
>> Harm (19:24):
Oh, that's cool.
>> Maury (19:25):
Little cayenne.
>> Brent (19:26):
I just like pecan.
>> Justin (19:29):
Pecan.
>> Harm (19:30):
Pecan is what you eat on a road
trip.
>> Bob (19:33):
Thank you.
>> Harm (19:33):
Hot tunnel road trip. It's a pecan.
Yeah. Anyway,
uh, the, the. The. The nose is really beautiful and
nutty. And let's see the palate.
A m. Lot of wood that. That all those French oak
staves are coming out.
>> Brent (19:50):
That's what she said.
>> Harm (19:51):
A lot of tannin coming out. You've got
some clove and cinnamon. That's coming from the French oak. French oak
generally imparts more spice than American oak does. American oak tends
to be you. Coconut, vanilla, vanilla notes. And
that's overshadowed here by the French oak. Brant, what do you think?
>> Brent (20:05):
Yeah.
>> Justin (20:06):
The one thing I got out of.
>> Harm (20:07):
This, you know, that's just like
uh, your opinion, man.
That's why I'm on the show, dude. It's my opinion. What's your
opinion, Brett?
>> Justin (20:15):
So my opinion is the one thing I got was
apricots that you didn't mention on there.
>> Harm (20:20):
You don't get the apricots on the flip.
>> Justin (20:23):
I got all the others. All the other notes that you got.
It's very pleasant, very drinkable,
and, uh, it's another finished
bourbon, you know? And, um, that's
what people are doing to try to distinguish themselves these days.
>> Harm (20:37):
Toasted French oak has been around for a while, though. Maker's Mark is
very famous for their makers 46 and the Bridge recipe.
>> Justin (20:43):
But that's what everybody's doing, is they're finished, is they're trying to
take their bourbon and finish it in something to make themselves
stand out from everything else. So
I think this one just kind of is just kind of blends in
with many of the others that. That are already being done.
>> Harm (20:58):
I'm not disagreeing with you.
>> Justin (20:59):
So, Justin, that's interesting.
>> Bob (21:02):
Last week, um, we were in wine
country, and we were tasting a lot of French oak and
wine, but I would never get it on the nose,
this right off the bat. Big,
bold French oak on the nose.
On the palate, I didn't get a lot of French
oak. I got, like, vanilla and big rye.
(21:22):
And then the finish was just rye.
>> Harm (21:24):
There's only 21 rye. It's not high. That's not high
rye, Bob.
>> Bob (21:28):
I'm not saying it's high, right?
>> Harm (21:29):
But you. You picked it up. You picked it up. Yeah, that's good.
>> Bob (21:31):
Prominent in the, uh, in the bourbon.
What you think, Maury?
>> Maury (21:36):
Well, I actually agree the most with Harm
and a, uh, little bit with, uh,
Brent, I think. Brent, you're right.
Harm, I think you're spot on.
Uh, it's just.
I agreed with everything he said.
>> Brent (21:53):
And we'll be back.
And we're back. And Maury was giving us his notes, uh, on
the blue note, crossroads.
>> Maury (22:04):
As I said, I thought it was pleasant. Uh, I
didn't really get the apricot. I am an apricot
fan, uh, that Brent had spoken about, but
I really agreed with Harm. Harm, I think you nailed it.
>> Harm (22:15):
There's something I'm missing on this. I'm getting, like, a mineral note
on here as well. I just came back to it. Do you
know what that is? I mean, it's like a minerally
spice note. It's. It
could be that the apricot with the nuts, I don't know.
It's Something else. There's something else I'm missing. I just can't put my finger again.
>> Maury (22:32):
I thought it was a very well made bourbon. I thought it was
delicious. An easy afternoon Cyprus.
I can envision sitting by the fire,
overlooking the view of the valley and the
trees and just enjoying this bourbon. Uh, it's
very pleasant.
>> Brent (22:47):
You live in Florida next to the swamp. What fire in what
valley?
>> Harm (22:52):
You got the fires from the sugarcane fields every year.
>> Maury (22:55):
There you go.
>> Harm (22:55):
When they burn the fields.
>> Brent (22:57):
Yeah, the Everglades are on fire, I'll give you that.
>> Justin (22:58):
So the valley is a ditch on the side of the
road.
>> Brent (23:02):
Yeah. Well, get a guy from New
Orleans and he'll find something to eat in that ditch.
>> Harm (23:06):
So, you know, I lived in New Orleans for 14 years.
I've had everything you can eat up there. Nutria is actually good, and most
of.
>> Brent (23:12):
It'S out of a ditch.
>> Maury (23:13):
Yeah, yeah, that's.
>> Harm (23:15):
Crawfish come from ditches, man. That's
crawfish.
>> Brent (23:18):
I mean, well done. I
enjoy French oak finish. I. I like French oak.
It's different.
>> Harm (23:25):
I. I prefer bourbon. That's fruitier. This is on the nutty
side. I mean, it's a geeky whiskey. I kind of like that though,
too.
>> Justin (23:31):
I don't. I definitely don't think this is a GI whiskey. This is
not classified as geek.
>> Maury (23:36):
No, no, no. I agree with Brent.
>> Harm (23:38):
More mainstream, you think?
>> Justin (23:39):
Yes, yes, very much so. This is.
>> Brent (23:41):
I mean, it's not main mainstream because that would be American
oak, but it's. Yeah. This isn't way off out in
left field. I mean, it's nice.
>> Harm (23:49):
Okay, I stand corrected.
>> Brent (23:51):
It's. It's well executed, like everything we've had from Blue
Note.
>> Maury (23:54):
So what else we got from Blue Note?
>> Brent (23:55):
Well, that's it. That's.
>> Harm (23:57):
Now we got the rye.
>> Brent (23:58):
We've got one more. So we're going to give the Blue Note
Crossroads straight bourbon whiskey finished with toasted
French oak. Uh, three sips.
>> Harm (24:06):
Interesting. Blue Note does make other whiskeys as
well. Some of their older stuff was just freaking amazing.
Justin is our next guy.
>> Bob (24:14):
All right, our next guy.
Justin is going to talk about Good old boy Justin. Good
old boy Justin. He's going to talk about Blue Note straight
rye whiskey. It's 46 and a half percent
alcohol by volume or
93 proof. And I did not do the
math. Aged a minimum of three
years, it's 95 rye
(24:36):
and 5% malted barley.
So the color on.
>> Maury (24:40):
Are they making this or just coming from Canada?
>> Harm (24:42):
No, 95. 5 could be Indiana. Indiana
they work with Bardstown Bart Sounds doing it.
>> Brent (24:48):
Yeah. There's lots of places making 95.
>> Harm (24:50):
95.5 is a great recipe. I like 95.
>> Justin (24:53):
Yeah.
>> Bob (24:53):
I mean, even, uh, Ross and
Squib.
>> Justin (24:56):
It could be Green river, too. I mean, Green river makes a great.
>> Harm (24:59):
Green river is Bargetown these days.
>> Justin (25:01):
Yeah, I know that.
>> Bob (25:02):
So I'm getting vanilla and spice and
I'm getting, like, everything nice.
>> Justin (25:06):
Yeah.
>> Bob (25:07):
McDonald's apple pie. Kind of made into.
If, like, there was a liquor flavored McDonald's apple
pie, this would be it.
>> Harm (25:14):
The old stool, old style one. When they fried them and they would.
>> Bob (25:17):
Yeah, the old one in the middle.
>> Harm (25:19):
Lava.
>> Maury (25:20):
Yeah, Right, right.
>> Justin (25:22):
Burn in your entire mouth out.
>> Bob (25:25):
Oh, yeah. You weren't tasting anything else?
>> Justin (25:26):
Oh, no, no, no.
>> Brent (25:27):
The eye warriors, huh?
>> Justin (25:29):
You get one taste. You get one taste, and the rest of it is
just, just like fighting over.
>> Harm (25:34):
I like those fried pies.
>> Justin (25:35):
Yeah.
>> Bob (25:36):
Oh, yeah, they were heavy.
>> Harm (25:37):
We grew up. We grew up with that stuff. It's the worst for you.
>> Brent (25:40):
I mean, it's pie and then it's fried.
>> Harm (25:43):
Uh, you can't go wrong with that.
>> Brent (25:44):
I mean, unless you wrap it in bacon and hog fat. I mean,
how could it possibly be better? Good God.
>> Justin (25:50):
Let's make it.
>> Bob (25:51):
Well, you could probably take it home and then put bacon on it.
>> Justin (25:53):
That might be. Let's make a healthy version of that.
>> Brent (25:56):
Okay.
>> Justin (25:56):
I have.
>> Brent (25:59):
Passover bacon on it. Sorry.
>> Maury (26:01):
Yeah, this.
>> Harm (26:03):
This probably will go on during Passover.
>> Bob (26:04):
Yeah.
>> Maury (26:05):
Passover, everyone.
>> Brent (26:08):
What do you think?
>> Harm (26:09):
Apple pie. But what you get, what do you get on the palate?
That was it.
>> Bob (26:13):
Apple pie.
>> Harm (26:14):
Apple pie.
>> Bob (26:14):
Fried McDonald's apple pie.
>> Harm (26:16):
All right, so I, I didn't go there with you. I. On the nose.
I got green apples. It wasn't. Maybe
it's changed since then, but when I first opened it and poured
it. Yeah, I'm still getting those green apples.
Crisp green apple, vanilla
and, um, that's pretty much it. It's just kind of weird
because.
>> Bob (26:34):
And how'd you like them apples?
>> Harm (26:35):
I like them apples, but on the 95.5 recipe, I usually
get orange peel. Depending on where you. Where they're aging and all that
stuff. I think I like the orange peel
and clove that you get with that recipe. Usually.
>> Maury (26:47):
I disagree with you, Harm. No, it's. It's
really. I mean, I, I, as much as I think Justin
is, just adds a dimension.
Eccentricity.
>> Brent (26:57):
Yeah.
>> Maury (26:58):
To this show.
>> Brent (26:59):
Well, that's a nice way to say.
>> Harm (27:00):
So you think it's fried apple pie.
>> Maury (27:01):
I think it's freaking McDonald's apple pie. I
think he freaking.
We need a sound for like, high five, like to
the max. Like, bam.
>> Harm (27:13):
I. I don't. I don't disagree with him. But that's not. This is
usually not.
>> Maury (27:17):
Has gotten it right.
>> Harm (27:19):
Yeah.
>> Brent (27:19):
So what you.
>> Bob (27:20):
This spot will be disappearing after the show.
>> Maury (27:22):
On.
>> Harm (27:22):
On the finish. It's. It's on the finish. I
got that black pepper and all spicy you get from it. Rye.
>> Brent (27:28):
I don't know when I came on. When Justin comes up with these things, all I
think is still a stupid fine line between
stupid and clever. Yeah. Okay.
>> Maury (27:36):
Exactly what I was thinking.
>> Brent (27:37):
What do you think, Brent?
>> Justin (27:39):
Okay. Justin's not right. No, no, Justin's right.
No, but it's, uh, the spice.
>> Harm (27:45):
Right.
>> Justin (27:45):
I got that green apple. But you know, when somebody says 95.
95 5, you're expecting
that MGP, that.
>> Harm (27:52):
Orange peel and dill.
>> Justin (27:54):
Yeah, the dill. The. Right. The clove, though.
>> Harm (27:56):
Yeah.
>> Justin (27:57):
You don't have any of that with this rye.
>> Harm (27:59):
It's completely different.
>> Justin (28:00):
None of that with this rye. So that's what. So that's what
makes this one nice, is that it is completely different than
your typical 95. 5. It's a nice rye.
It's 95.5 and it's, uh, it's
enjoyable. So I think they did this one right.
>> Brent (28:14):
I enjoy it. I mean it. I think it's really well
done and it's. I think it's gotten better
with air, so. But, you know, overall,
it's. It's an excellent rye.
Um, I definitely get the apple
pie.
M. I definitely get the vanilla. I definitely get the
spice.
>> Harm (28:34):
The spice is really good on the finish. It's not. It's not right up there
in front.
>> Brent (28:37):
No, it's not front palate. It's definitely after you. After it goes
down. It's back palette for me mostly. But, uh,
you know, I think an extremely well done whiskey. I think they did
a good job. So we're going to be giving the,
uh, Blue Note straight, uh, rye
whiskey, a well deserved three sips.
>> Harm (28:54):
Interesting.
>> Brent (29:01):
Hey, and we're back and we just finished talking about, uh, the Blue
Nut whiskey, specifically the straight rye. We gave that a well
deserved three sips. So we're moving on to our next
whiskey, which is from Kentucky Peerless.
It's the Kentucky Peerless toasted Kentucky straight
bourbon whiskey. It's 54.7%
ABV or 109.4
proof. So the toasted
(29:23):
bourbon is aged in two separate oak barrels,
both made at Kelvin Cooperage. Great Cooperage. If you're ever in
Louisville, uh, they take the tour. Reach out to take a
tour. It's old school. It's, uh. It's not automated.
There's no robots.
>> Harm (29:36):
Does Independence Day do tours too, or.
>> Brent (29:38):
No, uh, independent save does tours.
Absolutely.
>> Harm (29:41):
I thought Calvin stopped for a while. They still do.
>> Brent (29:43):
No, no, Kelvin's.
>> Maury (29:45):
Yeah.
>> Brent (29:45):
Um, it's initially aged for five years in their standard
char level three barrel. Uh, the whiskey is then placed in
the toasted barrel to finish, uh, for an
undetermined period of time.
So the finish on this,
it's got a nice burnt bronze, nice
darkness to it.
>> Harm (30:06):
That's the color, not the finish.
>> Brent (30:07):
It's got a little bit of a.
>> Harm (30:08):
He's been drinking, folks.
>> Brent (30:09):
It's got a little bit of a gold around the rim
on the nose.
Brown sugar.
>> Maury (30:19):
Sugar. Sugar.
>> Brent (30:20):
Like when you're making cinnamon rolls, you mix the brown sugar with the butter
before you spread it on the cinnamon roll. I get that.
>> Bob (30:25):
Oh, don't get started with that.
>> Harm (30:27):
It's not as sugary. It's more cinnamon than sugar.
I put more sugar in my cinnamon rolls, baby.
>> Brent (30:32):
Some nice dark, dark caramel.
>> Harm (30:35):
Yes.
>> Brent (30:36):
Like, really dark. Like, almost burnt.
>> Maury (30:38):
Takes one to no one and,
uh.
>> Brent (30:41):
Hm.
On the palate, it's like an
old leather bag.
Again, the burnt toffee is there.
You get a little bit of.
>> Harm (30:54):
I've never tasted an old leather bag, but that you do you bob.
>> Brent (30:57):
Yeah. A little bit of peppery spice
on the back palette. It's got a
pretty decent finish on it. It stays with you for a while.
It's, uh.
>> Harm (31:07):
Yeah, it's got a long finish.
>> Bob (31:09):
Yeah.
>> Brent (31:09):
I mean, it's there. Peerless has been
doing some really good work for quite a while now. And this
is. This is definitely a good one. I'm enjoying this one.
What do you think, Brett?
>> Justin (31:19):
Yeah, the one thing. This is dark. This is dark.
Lark Harm.
>> Harm (31:22):
Soul. My soul is darker than this. Come on.
>> Brent (31:25):
I mean, what's soul?
>> Harm (31:26):
Please.
>> Brent (31:27):
Sold that for beer college.
>> Harm (31:29):
Sold that for beer money.
>> Justin (31:30):
Cost, like, I mean, for. For. For a
bourbon. It's a. It's. It is dark. It's,
uh. And you get all those notes that you just
mentioned. For five
years. For five years. You know, I guess it's because
it's a sweet mash that you really
enjoy this one. The.
>> Harm (31:49):
It tastes older than five.
>> Justin (31:50):
It tastes much older than five years. Like, there's no. There's no
green to this one.
>> Maury (31:54):
You know, it's been a hallmark of Peerless.
You and I there.
>> Harm (31:58):
Yeah.
>> Maury (31:59):
We tasted some of Their two year old rye and their three
year old bourbons. And they tasted way mature
because they sweet mash.
>> Justin (32:06):
Yeah, it said sweet mashing, I'm convinced.
>> Brent (32:08):
Gives you a little bump in the m. In the
maturation.
>> Maury (32:11):
I'm not sure. Are they still sweet mashing? Everything.
>> Harm (32:14):
Everything.
>> Brent (32:15):
Yeah, they're not set up sour mash period, at all.
>> Bob (32:17):
Switch over would be murder.
>> Maury (32:19):
Yeah.
>> Justin (32:20):
Well, that's why. That's why when you get the Peerless,
you're. You pay a little bit more, but you're getting that.
That extra quality to it.
>> Brent (32:27):
Yeah. What'd you think, Justin?
>> Bob (32:30):
So I got cinnamon roll and I also
got oatmeal, kind of as a
texture and flavor.
>> Justin (32:38):
There's no oatmeal texture in it.
>> Harm (32:40):
There's no texture from oatmeal. But I know I kind of always say it's
got a nice heavy viscosity.
>> Justin (32:45):
Yes.
>> Bob (32:46):
Uh, yeah.
>> Justin (32:47):
Yes.
>> Harm (32:48):
So. But the. I don't get the oatmeal on the nose either on this,
but it's. It's. It's close to it. Oh,
uh, what else you get, Justin?
>> Bob (32:57):
Uh, I'd say a little cream.
>> Harm (32:58):
Did you taste a leather bag?
>> Maury (33:00):
You've exhausted his vocabulary.
>> Justin (33:02):
You're mixing. You're mixing all your cereals.
>> Bob (33:04):
Yeah, it's cereal. It is cereal.
Kind of whiskey, at least on the palette.
>> Maury (33:10):
That might make it good for breakfast.
>> Bob (33:13):
This would be good for breakfast. I should put this in
my oatmeal.
>> Maury (33:16):
Let's take it. We'll go camping. We'll get a
campfire, we'll cook oatmeal, and we'll put this in
the oatmeal. Breakfast.
>> Bob (33:24):
Just say yeah is one of the.
>> Maury (33:27):
Most insanely idiotic things I have ever heard.
At no point in your rambling,
incoherent response were you even
close to anything that could be considered a
rational thought.
>> Brent (33:39):
Okay, yeah, let's move on.
>> Maury (33:41):
Thank you.
>> Justin (33:42):
This one is.
>> Bob (33:42):
That's my annual show review right there.
>> Justin (33:44):
Uh, yeah, this one, very spicy. I mean, you know, that's.
That's the one thing you get off of this.
>> Harm (33:49):
And you know what? I. I don't care what Bob
Sound effects bob's plays I might pour this on some
oatmeal. It's good, but we got to move on. So
it's. It's.
>> Brent (33:57):
So we're gonna give you guys.
>> Harm (33:58):
It was great.
>> Brent (33:59):
Yeah, we're gonna give the peerless Kentucky Peerless
toasted Kentucky straight bourbon whiskey a well deserved
four sips.
>> Harm (34:06):
Oh, yeah, and you know, I didn't mention that on
the before But I added watered mine and that made it
better. Definitely four sips.
>> Brent (34:13):
So let's go to our last whiskey and we're gonna have Harm tell us about that one.
>> Harm (34:16):
Okay. The last whiskey is Barrel bourbon, batch number
36. 57.22%
ABV. That's
114.4%. Uh, I'm sorry, that's
114,
uh.444, uh, proof.
But that's American percent.
>> Maury (34:33):
Proof.
>> Harm (34:33):
Proof. Proof. But,
um, that's American proof.
57.22 is 100 UK proof.
There you go. So you can set it on fire when you douse the,
uh, when you douse the gunpowder with it.
>> Brent (34:47):
Moving on.
>> Harm (34:48):
Anyway, this batch, 36 blended
bourbons derived from mash, uh, bill of 70, uh, 9
corn, 16% rye and 5% malted barley. The
blend consists of Indiana bourbon, which is
7.5 years old and 8 years old
and 10 years old, Kentucky bourbon 9 year old, and
Tennessee bourbon 8 and 15. That's six different.
>> Maury (35:08):
That's a lot of different whiskeys.
>> Harm (35:10):
It's muddled. So that's. That's the problem I have with this one.
Although I do love Barrel. I have two single barrels at the
store. I bought from Barrel for a reason.
They do great stuff. The color is
a, uh, nice copper, older penny.
The nose is full of apricot,
toasted oak and caramel.
And I get a little bit of nutty note,
(35:33):
uh, on the finish there on the nose at the end
on the palate,
great viscosity. You can definitely taste the older whiskies
here. It's such a beautiful
whiskey. And it's hard for me to pick out individual notes because they've got
all these six different whiskeys blended together. It's
kind of muddled together. It's just great
(35:54):
fruit, lots of caramel, vanilla, and
allspice and pepper. The finish is really
long.
>> Maury (36:00):
I, you know, I agree with everything you've said, Harm, and I think this
illustrates the problem m. With infinity bottles, you can take a
lot of really great whiskeys and muddle them together.
>> Harm (36:08):
Infinity bottle?
>> Maury (36:09):
No, but it's like an infinity bottle. It's got too many
things. And you've taken a lot of really great
ends and put them together. And the sum is not better.
It's just muddled.
>> Justin (36:20):
But it's still, it's still good though, you know? But the one thing that I
had a problem with this one is it's all front, forward on the
palate. It doesn't get past your middle.
Middle palate to the back. Of your mouth.
>> Harm (36:30):
I think you're wrong.
>> Justin (36:31):
It doesn't give you the whole mouth feel.
>> Harm (36:33):
I think you're wrong. I. I'm getting spice on the finish.
Justin, what'd you get?
>> Bob (36:37):
Nice light nose. And on the pallets, it was
like bold rice spice. And it reminds me of the little
stainless steel magnets that I had when I was a kid.
>> Brent (36:46):
Yeah, I did, you know those in the paint chips that came off the wall,
which is the lead.
>> Harm (36:51):
It's the lead. That's what you need.
>> Brent (36:53):
Yeah.
>> Bob (36:54):
Well, explains a lot, Bob.
>> Maury (36:55):
What, are you trying to let him off the hook for being a little bit
slow?
>> Brent (36:59):
Back in the day, we used.
>> Maury (37:00):
He's a lawyer.
>> Harm (37:01):
It's all right.
>> Brent (37:01):
We used to have a lead in our paint, in our gas,
but because of guys like him, we can't do it anymore.
>> Harm (37:07):
So we literally lost 20 IQ points because of
lead paint. That's great. As a
world, the entire world, you.
>> Brent (37:14):
Probably lost 20 IQ points sitting at this table.
>> Harm (37:18):
All our listeners have just lost 20 IQ points.
>> Bob (37:20):
Another 20. Yeah.
>> Brent (37:22):
Um, I think it's well done.
I don't have a problem with six whiskeys. I mean, like, Johnnie Walker's
got like 60 and it's like, that's fine. But
this one, it's. There's no edge to it. It's. Yeah, it is
hard to delete it. It's a little round. It was a little muddled. But
overall, I think it's a, uh, you know, I think it's a
tasty whiskey. I mean, I, I sure as heck wouldn't pour this
(37:43):
one out.
>> Harm (37:44):
Uh.
>> Maury (37:45):
Oh, I didn't say you should.
>> Brent (37:46):
I think they. I think they've. I think they've done some better ones,
but I think this one's perfectly serviceable.
>> Harm (37:51):
Um, it's not as nutty as the ones I tend to like from
them. This is more. A little more apricot.
>> Justin (37:56):
You have to appreciate what they do because they are. Just keep trying
new, more, you know, a lot of different things.
>> Harm (38:01):
They make amazing rum. We don't. We don't talk about the rum often.
>> Brent (38:04):
Well, we're gonna get barrel bourbon, batch 36. Well deserved.
Three sips.
>> Harm (38:08):
Interesting. I thought it was a
four nobody.
>> Brent (38:12):
That's all the time we have today. Thanks for our co host for
joining us today. Um, thank you, Brent.
>> Justin (38:18):
It's a pleasure to be here. Some nice Bourbon city.
>> Brent (38:21):
And thank you, Maury.
>> Maury (38:22):
Thank you, Bob. It's a pleasure to be here. Next
time, can I sit next to somebody with pants on?
>> Justin (38:27):
No, no, no.
>> Harm (38:29):
You have to sit Next to Brent. Yeah, you're the
urologist. He's literally an MD. He's a
FACS.
>> Brent (38:35):
Right?
>> Harm (38:36):
You're a surgeon, MD. FACS. The guy's a
surgeon. He has to sit next to Brent because nobody else will.
>> Brent (38:42):
Thank you, Justin.
>> Bob (38:43):
Mercibo couple.
>> Brent (38:44):
And, uh, thank you, Harm.
>> Harm (38:45):
Mercy, Beaucoup.
>> Brent (38:48):
And you're giving me crap about Peacock.
>> Harm (38:50):
I lived in New Orleans. I thought I was pronouncing stuff French.
>> Brent (38:53):
It's different for sip, Suds and smokes. This is Made Man. Bob,
thanks for joining us. Remember, life is too short to drink bad
whiskey.
>> Harm (39:00):
And, uh, we didn't drink bad whiskey.
>> Brent (39:02):
We didn't drink any bad whiskey today. So we're
in pretty good shape.
>> Announcer (39:06):
So we hope you enjoyed
this episode. If you're listening to us online,
do yourself a favor and tap. Just
tap it in the subscribe button.
>> Brent (39:17):
Give it a little tappy.
>> Harm (39:18):
Tap, tap, taparoo.
>> Announcer (39:20):
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@sipsuds and
smokes.com. our tasting notes flow out
on Twitter and Instagram with our handle
ipsudsandsmokes, and our Facebook page
(39:42):
is always buzzing with lots of news.
You'll also be able to interact with the thousands
millions
of other fans on those social media platforms.
Do us a favor, take the time to rate this episode. If you're
listening to us online, that's a big help to us and we
get to see your feedback as well. Come back,
(40:03):
join us for another episode and keep on
sipping.
(40:24):
This has been a 110 hand production of
siphon, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios.
Your host, the good old boys will see you all
next time.
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