February 28, 2025 • 51 mins
Master of the Dark Arts
@Penelopebourbon @darkartswhiskey #whiskey #bourbon #whisky #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man Bob
SIPS – Join us for a spirited journey as we dive deep into a remarkable lineup of whiskeys from Penelope and Dark Arts! In this episode, our hosts sample and thoroughly discuss the Penelope Toasted Bourbon Batch 24301, Architect Build 10, and Barrel Strength Batch 18, along with an impressive selection from Dark Arts, including their Bourbon finished in toasted French oak and Ambarana finish rye. Each whiskey brings its own unique flavor profile, sparking lively debates and plenty of laughter among our co-hosts. With tasting notes ranging from rich caramel and baking spices to intriguing hints of cherry and vanilla, this episode promises to be both entertaining and enlightening. Tune in to discover which whiskeys earned the coveted Sips ratings and hear our hosts' humorous banter as they sip their way through these delightful spirits. Don’t miss out on the fun! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
7:35 Penelope Toasted Bourbon Batch 24-301 4 SIPS
13:38 Penelope Architect Build 10 4 SIPS
20:51 Penelope Barrel Strength Batch 18 4 SIPS
26:11 Dark Arts Bourbon Finished with Toasted French Oak Staves 7 Year Batch #5 4 SIPS
32:34 Dark Arts Amburana Finish Rye 7 Year Batch #9 3 SiPS
36:16 Dark Arts Cask Strength Barely Legal Bourbon 7 Year 3 SIPS
38:58 Dark Arts NOBF Cask Strength 7 Year Finished in White Port Casks 4 SIPS
43:55 Dark Arts NOBF Cask Strength Single Barrel Bourbon 10 Year 4 SIPS
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Whiskey Tasting, Bourbon, Penelope Bourbon, Dark Arts Whiskey, New Orleans Bourbon Festival, Toasted Bourbon, Barrel Strength, Rye Whiskey, Whiskey Reviews, Spirits, Tasting Notes, Whiskey Enthusiasts, Flavor Profiles, Craft Distilling, Bourbon Cocktails, Whiskey Ratings, Whiskey Community, Whiskey Education, Whiskey Lovers, Bourbon Enthusiasts
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Brent (00:00):
On the next episode of Sips, Suds and
smokes. Here's the whiskeys we're going to be tasting today.
So from Penelope, we have the, uh. No,
sorry, Penelope.
>> Justin (00:10):
Yeah, Penelope.
>> Harm (00:12):
I always thought it was Penelope.
>> Brent (00:14):
So we have their Toasted Bourbon Batch
24301, the Penelope
Architect Build 10, the Penelope Barrel
Strength. Batch 18. From Dark
Arts, we have the dark arts bourbon finished in
toasted French oak staves. Seven year. Batch number
five, the dark arts Ambarana finish
seven year rye. Uh, batch number nine,
(00:36):
the dark arts cast strength Barely
legal bourbon seven year. The dark arts
New Orleans Bourbon festival. Cast strength seven year.
Finished in white port casks. And
the last one is the dark arts New Orleans Bourbon festival.
Cask strength, single barrel bourbon ten year.
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why?
>> Maury (01:22):
Because that's where the good stuff is.
>> Brent (01:24):
It sips, suds and smokes with your
smokin host, the good old boys.
(01:49):
And now it's sipping time.
Hey. Yes, it's sipping time. Welcome to
this episode where everything good in life is worth
discussing. As always, we are the best thing
on at 2am Would you say?
>> Justin (02:07):
Yeah, I would say that, you know, it was Harry Potter marathon
weekend and I think everybody's seen all those, so I think we're good to go.
>> Brent (02:13):
Yeah, I've seen enough of those.
And he took enough of my money at, uh, Universal when the kids were little, so.
>> Justin (02:20):
Yeah, I mean, you see him 10, 12 times. He's enough times.
>> Harm (02:22):
I've read all the books.
>> Brent (02:25):
900 for a plastic.
>> Maury (02:27):
Yeah.
>> Brent (02:31):
Well, he's been taking correspondence courses to learn how to read, so
that's worked out for him.
>> Maury (02:35):
So it could be. It's part of the GED program.
>> Brent (02:38):
He can't spell ged. Don't be mean.
>> Maury (02:40):
That's horrible. I'm sorry.
>> Brent (02:41):
It's the good enough diploma.
>> Bob (02:43):
So he calls him Jed.
>> Brent (02:44):
Yeah.
>> Harm (02:44):
The Jedi.
>> Maury (02:45):
Yeah.
>> Harm (02:46):
Makes me a Jedi.
>> Maury (02:47):
He's.
>> Brent (02:48):
He's gad. He's good enough. Yeah. Well, this made man
Bob joining me today is made man Brent.
>> Justin (02:53):
Pleasure to be here today. Thanks for having me, man.
>> Brent (02:56):
Made man mori.
>> Maury (02:57):
I am, um, generally aroused to be
here today.
>> Brent (03:03):
Put your pants back on.
>> Justin (03:04):
Nobody noticed.
>> Brent (03:05):
Yeah, yeah. Nobody.
>> Maury (03:07):
Yeah.
>> Brent (03:07):
It's like, hold on, let me get the microscope.
>> Harm (03:10):
Yeah.
>> Brent (03:11):
And good old boy Justin.
>> Bob (03:12):
Good morning, gentlemen.
>> Brent (03:13):
And Maury and good old boy Harme made it
funny.
>> Harm (03:16):
Yeah, well, it's so easy.
>> Brent (03:19):
Well, the fat man made a funny.
>> Maury (03:21):
Okay.
>> Harm (03:21):
Uh, I'm literally the skinniest here.
>> Maury (03:24):
I doubt it. All right, let's have a
contest.
>> Brent (03:28):
More.
>> Harm (03:28):
He actually lost more weight.
>> Brent (03:30):
Yeah, well, yeah,
I'm on a diet, too, but I'm not, you know, I'm, um. I'm doing
it with, like, less food, unlike you guys, so.
All right, so this is a SIPS
episode where we are going to be talking about some whiskeys.
Our Sips episodes are all about wine, distilled spirits, tea,
coffee, and everything else you can sip. And here's the whiskeys we're
(03:50):
going to be tasting today. So from Penelope, we have
the, uh. No, sorry, Penelope.
>> Justin (03:56):
Yeah, Penelope.
>> Harm (03:57):
I always thought it was peanut.
>> Brent (03:59):
So we have their toasted bourbon batch two, four,
three zero one arm.
>> Maury (04:03):
Are you going back to your days in the penal colony? As in
Pino Lope?
>> Brent (04:07):
Yeah.
>> Harm (04:10):
He'S stretched.
>> Brent (04:10):
Yeah, yeah, yeah, he swung for it,
and it just didn't make it. It's like he's even smiling. He
knows. Yeah, it's. Yeah, well, we try. We try, but
sometimes we shouldn't be.
>> Harm (04:20):
Making fun of Penelope's name. That's their daughter's name. His daughter's name.
>> Brent (04:23):
That's true. We have the Penelope Architect
build 10. We have the Penelope barrel
strength, batch 18. And we
have, from Dark Arts, we have the Dark Arts Bourbon
finished in toasted French oak staves. Seven year
batch number five, the Dark Arts
Ambarana finish seven year rye batch. Uh,
(04:43):
number nine, the Dark Arts Cast strength,
Barely Legal Bourbon seven year.
>> Harm (04:49):
You stuttered on that. That name made you nervous.
>> Brent (04:52):
Made me nervous.
>> Maury (04:53):
Well, Barely Legal is his middle
name.
>> Brent (04:56):
Yeah, well, In Alabama it's 12, so. Yeah,
it's, uh, Dark Arts. Uh, let's see.
The Dark Arts New Orleans Bourbon Festival. Cast strength
seven year, finished in white port casks.
And the last one is the Dark Arts New Orleans Bourbon
Festival. Cast strength, single barrel bourbon
tenure. So, quite an
interesting lineup. So we're going to go to our SIPs
(05:19):
ratings, and against our better
judgment, we're gonna have Justin do those.
>> Maury (05:24):
Gosh.
>> Brent (05:26):
All right, I'm apologizing in
advance.
>> Bob (05:30):
One sip. Give me a
glass of water to.
>> Harm (05:34):
Wash out my mouth.
What are we doing here?
>> Brent (05:39):
I think that's supposed to be either Boris Karloff or
Bella Lugosi.
>> Bob (05:43):
Boris Karloff?
>> Harm (05:45):
Yeah, it's definitely closer to Karloff.
>> Bob (05:47):
Two sips. Nice.
But what else do you
have?
>> Harm (05:54):
Um, he's getting. He's getting closer.
Of course, the guy's been dead for, like, 50 years,
so maybe that's what he sounds like now.
>> Bob (06:03):
Three sips.
>> Brent (06:06):
Interesting.
>> Maury (06:06):
M.
>> Bob (06:08):
What was this again?
>> Harm (06:10):
Interesting.
>> Bob (06:13):
Four sips.
>> Maury (06:16):
Let's keep this secret to ourselves.
>> Bob (06:18):
Uh, pour me
another.
>> Harm (06:22):
That's classified. When did
Boris Karloff died? He did the. Oh, like the Michael, uh, Jackson
70s or. No, no, he did the Michael Jackson.
>> Brent (06:30):
No, that was Vincent Price.
>> Harm (06:31):
Oh, that was.
>> Brent (06:32):
Right.
>> Harm (06:32):
You're right. You're right, you're right.
>> Bob (06:33):
Okay, five sips. Oh,
my. I was unaware anything could
be this good.
>> Brent (06:40):
Oh, my goodness.
Yeah, yeah, yeah,
he did. He did that one movie. I think it was the
horror, the terror. And, uh, Jack Nicholson was
in it when he was like, 20. He was like this French lieutenant
separated from his regiment. He comes up to this castle and
he goes, open the damn
(07:00):
door in the name of the people of France.
And it was totally awesome.
It's like you totally bought it.
>> Harm (07:08):
Oh.
>> Brent (07:09):
Oh, Jack's a French lieutenant from Napoleon's army. Of course he
is. Yeah.
>> Justin (07:13):
So he died in 69.
>> Brent (07:14):
There you go.
>> Harm (07:15):
There you go.
>> Brent (07:16):
All right, so we're gonna.
>> Maury (07:17):
That rainbow logo on your hot.
>> Bob (07:19):
I'd like to die in 69.
>> Harm (07:20):
Delray Tennis Festival. Tennis.
Jesus. I'm, um, thinking of the New Orleans Bourbon Festival. That
Delray Open.
>> Brent (07:27):
All right, well, we're gonna have rainbow. Tell us
about, uh.
>> Harm (07:32):
I didn't design to do it. I just went to the thing.
>> Brent (07:34):
So tell us about Penelope.
>> Harm (07:36):
So, Penelope Bourbon was founded in 2018 by Mike Palladini, uh,
and Danny. Police friends or. How do you
pronounce his name? Police.
>> Maury (07:44):
Police.
>> Harm (07:45):
Police friends and neighbors who wanted
to create an approachable bourbon that everyone could enjoy and
share. Named after Mike's newly born daughter, Pina
Lope, they began the brand by sourcing
whiskey from MGP in Indiana. In June of
2023, MGP bought it back.
>> Maury (08:02):
Mm.
>> Harm (08:02):
M. That's. That's a. That's a
pretty high statement of quality right there. Right there.
You know this. Hey, we. You bought all our whiskey. You know what?
We're buying it all back from you.
>> Brent (08:12):
Yeah, we're buying.
>> Harm (08:12):
Your brand is ours now.
>> Brent (08:14):
We're gonna absorb you like a board. So.
>> Harm (08:17):
So Penelope toasted bourbon batch
24301 is 50% ABV,
100 proof, 74% corn, 21%
rye, 5% malted barley. It's non chill
filtered, aged for four years, then finished in char.
A number five char heavy toasted barrel.
Okay, so the color is a very pretty copper. Let's
go back to this thing. Sorry, I'm not speaking
(08:39):
to the mic. That's what those hand gestures mean. Thanks,
Bob.
>> Justin (08:43):
Um, we could have said you were number one.
>> Harm (08:49):
So I got Honey Pecan, black
cherry. Nice spice. Uh, and
on the nose, um,
vanilla. See on the palate.
>> Justin (09:04):
A little bit.
>> Harm (09:05):
Of, um, dark cherry,
pecan. Again, baking spice.
It tastes hotter than 100 proof.
>> Justin (09:14):
That's the cinnamon. I think that's the cinnamon that makes it
taste a little bit.
>> Harm (09:18):
I'm not really picking out cinnamon, per se. But
you're getting cinnamon as well.
>> Maury (09:22):
Yeah, no, I found the next expression was more cinnamony, but this
one, there is some cinnamon. And I do agree, Brent,
the cinnamon does give a little bit of heat to it, but, uh, but it does
drink hot.
>> Harm (09:32):
Well, I've also got acid reflux from last night, so everything's gonna be
hot to me right now. But in the mouth, it felt a little. Felt
in. I'm not ignoring the. What's going down in my
esophagus. It's, it's the, uh, in the mouth felt a little
bit prickly. It's got a nice medium, medium long finish. I mean,
it's still tasting it right now. I, I really enjoyed this
whiskey. What do you think, Maury?
>> Maury (09:52):
I would agree with everything you said. I think it's very well made. It's a
nice, you know, it meets their. What they set out
to create, which was a bourbon they could share with
friends. And it's an easy drinking, middle of the road
bourbon. It's not offensive, it's not polarizing.
It's well made. It's got nice brown sugar, hints of
cinnamon. The only slight criticism would be
(10:12):
that it drinks a little bit above its proof in that it
just feels a little bit hot. But again, no
flaws. Very well made. Enjoyable.
>> Harm (10:21):
Brett, that's only four years old, so maybe that's why.
>> Maury (10:23):
Yeah, but it didn't taste young. Young was not one of the things.
>> Justin (10:26):
No, no, it didn't taste young at all. You didn't never got
with a number.
>> Harm (10:30):
Five char and a deep toast on that barrel.
It should be more mellow, even at 100 proof. So I think
maybe more mellow.
>> Justin (10:37):
I mean, I think that's what's giving it that, that,
that little bit of that tingling, you know, that tingling that you're feeling
when you're, you know, that's. I, I mean, I.
>> Harm (10:46):
The char mellows it, doesn't it? I mean, you get that.
>> Brent (10:48):
Well, that heavy toast is going to bring out a lot more of the wood sugars
and the depending on the wood, you might.
That's where you're going to get some of that.
>> Justin (10:56):
But it's like you, it's like, like a cinnamon
cherry. Um, you Know,
like, like a cinnamon cherry candy kind of
thing. Like you're sucking on a.
>> Harm (11:06):
On a. I like cherry pie better.
>> Maury (11:08):
I didn't find, uh, either of those to be as
dominating as you, Brent. Uh, I think some of the other expressions
are much more cinnamon forward.
I thought that this was, was. Was relatively balanced. I didn't
find it sweet. I didn't find it overly cinnamony. I found
it just sort of middle of the road.
>> Justin (11:25):
Yeah, it is. But, uh, you have that.
>> Harm (11:29):
We're talking about flavor profile. I think the quality is up there.
>> Maury (11:31):
It's not middle of the road flavor profile.
It's not overly in one, any one direction.
Quality wise. It's very well made.
>> Brent (11:39):
What did you think, Justin?
>> Bob (11:40):
This is all about mouthfeel to me.
>> Brent (11:42):
I felt like that's what she said.
>> Harm (11:45):
Yeah.
>> Bob (11:45):
I felt like I was at a fire pit and had like the
nice fire pit warmth in my mouth. And it just stays.
That's what she said on the finish. And on the
nose, I got like pumpernickel bread,
um, along with the brown sugar.
>> Harm (11:59):
That much rye.
>> Maury (12:00):
No, I didn't get that at all. Sorry.
>> Harm (12:02):
Okay.
>> Bob (12:03):
That's why we've got multiple co hosts, because we get multiple
notes.
>> Harm (12:08):
I brought I. Broccoli. I should blow your nose.
>> Brent (12:10):
Yeah. I thought it was really well done.
Again, I'm surprised how good
it is at four years. I'm surprised that it's
not showing. It's, you know, a lot of
whiskeys. We've had a lot of whiskeys at four years that tastes perfectly
mature, perfectly fine. No problem. We've had a lot of four years that
are really, really corny and young. This one does not. And
(12:30):
I think it's because of the barrel, but, you
know, really well done. It's you.
You get some of that toasted oak.
It comes across on the palate. You can definitely taste
that toast. And there's a little bit of char just sort of below
that. I get a little, little bit of spice, a
little bit of white pepper on it.
>> Harm (12:51):
Um, yeah, the white pepper is coming out of the finish.
>> Brent (12:53):
Yeah.
>> Maury (12:53):
On the. More in the finish than anywhere else.
>> Brent (12:55):
Yeah. But I mean, really well done. And again, if I told
you, if I just handed it to you, said, hey, here's a four year
bourbon, you'd go, uh, you know, and then you.
>> Maury (13:03):
Drink well above its age.
>> Brent (13:04):
And you drink it and go damn.
>> Maury (13:05):
Well above its age.
>> Brent (13:06):
That's really good. So.
>> Harm (13:08):
But, uh, where's the heat coming from? The. He says the spice.
>> Brent (13:11):
I think the spice is coming out of the heavy toast, I think
that's where it's coming. But again, you know, really well
done. We're going to give the Penelope toasted bourbon batch
24, 301A well deserved four
sips.
>> Maury (13:23):
That's classified.
>> Brent (13:24):
And we'll be back.
Hey. And we're back. We just finished talking about the Penelope
toasted bourbon batch 24301 gave that a well deserved
four sip. So we're going on to our next whiskey from
Penelope and we're going to have Maury tell us about that one.
>> Maury (13:38):
Why, thank you, Bobby Joe. So the next whiskey is
The Penelope Architect build
10.52percent ABV or
104 proof. This is a blend of three different
MGP whiskeys. It is
51% corn, 45% wheat and
4% malted barley in the first one,
75% corn, 24, 21%
(14:00):
rye and 4% malted barley in THE
second and the third is 99%
corn and 1% malted barley. A very
unusual mash bill. Overall, the yield
would be 75% corn, 15%
wheat, 7% rye and
3% malted barley.
>> Harm (14:18):
Is mellow corn that mash Bill 991 or is mellow corn
100% cotton?
>> Maury (14:21):
It's 100%.
>> Brent (14:23):
I think it's 100, but I couldn't.
>> Maury (14:24):
Tell you for sure. This is the 10th release of the architect series
from Penelope. The whiskey is
finished for six weeks in casks made from
French oak staves built by
Taneliere Radu of France. We
practiced that staves
were selected through their state of the art
oak scan process, which is a proprietary
(14:47):
process as a technology developed by them
to measure the tannic levels of the wood
to help create specific flavor
profiles. Now that is high tech, folks.
>> Harm (14:58):
Does it actually work? It's got a little registered
trademark.
>> Maury (15:01):
Little.
>> Brent (15:02):
What it does. What it does is it. I believe
from what I gleaned off of the reading is,
is it's basically reading the tannin levels in the
wood.
>> Harm (15:11):
That's what they say. But how accurate is it really?
>> Maury (15:13):
That I couldn't really know.
>> Brent (15:15):
Well, anyway, let's have more accurate than licking it.
>> Maury (15:17):
So it's a lovely.
>> Harm (15:19):
But is it as satisfying as licking a fresh oak
stave?
>> Brent (15:22):
No.
>> Harm (15:23):
Come on.
>> Brent (15:24):
You're saying you like to smell that freshly sawn oak, you
like to lake wood. Okay, well, what'd you
think, Maury?
>> Harm (15:31):
We all went to college once.
>> Maury (15:32):
I don't want to touch that. But let's talk about the wisdom.
>> Brent (15:35):
That's what she said.
>> Harm (15:36):
Literally. That's what you Touch? You're a urologist?
>> Maury (15:41):
I'm off duty now.
>> Brent (15:42):
If you go to his office and, um. Never mind. Okay, uh, never
mind.
>> Harm (15:46):
You paid attention.
>> Brent (15:47):
Moving on.
>> Maury (15:48):
Moving right along. We have a lovely shade of amber
on the whiskey. It's got a beautiful nose
with, uh, definitely lots of oak.
Vanilla creme brulee. Hints of toffee
on the nose, I think. It's got a beautiful mouth feel.
It's got a nice viscosity.
>> Harm (16:06):
You got all that?
>> Maury (16:07):
Yeah. You didn't get any of that?
>> Harm (16:08):
Oh, it's so subdued.
Okay, go ahead.
>> Maury (16:13):
Mouth feel. It's viscous. You've got. Again, you've
got brown sugar, you've got toffee, and you've got
notes of cinnamon. It's got a long
finish. I really thought this
whiskey was beautiful. I thought it was a step up
from the last one. Um, I really
enjoyed it. What do you think, Brett?
>> Justin (16:30):
Yeah. On the nose on this one, I got, like, a freshness, like
a crisp air freshness. Like a kind of. Like an arctic
fresh air kind of feel to it. Um, a little bit
of floral nose on a note. Um, and then
on the palate, I get. Got what, like a
vanilla Oreos. You eat those vanilla
Oreos? That's kind of what I got on that with
the, uh, a little bit of clove.
>> Bob (16:52):
Nice.
>> Justin (16:52):
Um, long finish. Um, gotta. With
that baking spice, uh, you know, on it.
>> Maury (16:58):
Yeah, I thought it's really, really nice.
>> Justin (16:59):
Yeah, it's very nice. It's just.
It really reminded me of freshness and crispness
with this one.
>> Brent (17:06):
Wait a minute. You eat vanilla Oreos?
>> Justin (17:09):
Well, you know, I mean, somebody has these
morons.
>> Maury (17:12):
Any longer, any or.
>> Harm (17:16):
No, they got, uh.
>> Brent (17:17):
No, no, no. White Oreos are in
anathema to nature. And then ashore of man.
I'm sorry. No, no, no, no, no.
>> Harm (17:26):
Very well put, Bob.
>> Brent (17:27):
What'd you think, Justin?
>> Bob (17:28):
I got, like, sweetness on the nose,
vanilla flower petals and
eucalyptus.
>> Harm (17:34):
There's no eucalyptus here.
>> Bob (17:36):
All right, that's what I got.
>> Harm (17:38):
I don't understand where Maury's getting all that toffee either, but, you
know, I just. I'm gonna be the. The
contradict.
>> Brent (17:44):
Uh, I think maybe the eucalyptus is your Vicks.
>> Maury (17:50):
Vicks.
>> Harm (17:50):
It could be.
>> Bob (17:51):
I'm gonna clean up that away. Yeah. On the
palette, it was like a nice, you know, wood note
to it. I got, like, Vietnamese, uh,
coffee. And the finish was pretty
much wood, but I enjoyed it.
>> Harm (18:04):
I did not like this one, you guys. I don't know
where you get these notes from, you know, first off, I was. I was a little bit
late to the show today.
>> Maury (18:11):
I think you and poured the wrong whiskey in your glass.
>> Harm (18:13):
Bob poured the whiskey for. So I. I trust Bob. Oh,
you're bl. I trust Bob implicitly. I
trust him with my life.
>> Maury (18:20):
I think I trust him with the.
>> Harm (18:22):
Radio production Miracle is Alive.
>> Justin (18:24):
Bob Portman. M. Bob Portman. Justin mixed
him around.
>> Harm (18:28):
Give me a glass. Let me smell this.
>> Bob (18:30):
Sure.
>> Harm (18:31):
It's the same.
>> Maury (18:32):
All right, so a little antifreeze
in your glass, is there.
>> Harm (18:36):
It's the. It's the strict nine.
>> Maury (18:38):
It's the.
>> Harm (18:38):
The undertone of strychnine that gets me.
>> Bob (18:40):
You're getting that nutmeg before you go.
>> Brent (18:43):
Yeah.
>> Harm (18:45):
To me, the nose. I love your description.
That fresh arctic air.
>> Justin (18:49):
Yeah.
>> Harm (18:50):
Brent, that. That clean cooling note.
>> Brent (18:52):
Right.
>> Harm (18:53):
I get that. Okay. But other than that, I don't get any of
that caramel or toffee or. Or creme brulee that Maury's getting. I
think he's making things up. Uh, I do get the
clove. Who said clove?
>> Maury (19:03):
My middle name is nice and clove.
>> Harm (19:05):
Oh, yeah. So the clove is there, but it's. I guess
it's clean, it's nutty, it's
inoffensive. I don't see anything great
like, you guys are getting. I'm not just. I don't get anything on this one.
>> Brent (19:16):
Just describe yourself. Yeah.
>> Bob (19:18):
Clean, nutty, and inoffensive.
>> Brent (19:20):
Well, two out of three.
>> Harm (19:22):
Okay. There's a, uh. There's a meme going around.
Um, it's. I don't know if I can say it on the
radio, but I'll try. Let's see if we get beeped out. So there's
a, uh.
>> Brent (19:33):
No, no, no.
>> Harm (19:36):
So it's a picture of an avocado, and it
says, did you know that,
um, fresh avocado tastes like clean
penis? And then there's a picture of a guy next to it
saying, you are not going to trick me into tasting
avocado.
>> Brent (19:52):
No. No. Moving on.
Okay. That just cost us 600 on the.
>> Harm (19:57):
Editing, so I think we can say
that.
>> Brent (20:00):
No, you can.
>> Maury (20:01):
That is anatomically correct.
>> Harm (20:03):
Anatomically correct.
>> Brent (20:05):
So right in the toilet.
>> Maury (20:08):
This is an adult show we're talking about. This ah, is not a
film.
>> Brent (20:11):
I do get that. That. That sort of arctic
blast, but underneath it, I get pizza
dough. I would give you that, like a
yeastiness There's.
>> Harm (20:20):
There's the yeastiness there.
>> Brent (20:21):
That's there. So. But overall, you know, an
excellent whiskey. I can't really add any more to It. So
we're going to be giving the, uh, Penelope
toasted bourbon batch
24301.
>> Harm (20:34):
No, we're sorry, architect.
>> Brent (20:36):
I'm looking at the wrong one
at the Penelope Architect build 10.
We're gonna give four sips under
protest.
>> Harm (20:45):
That's classified.
>> Brent (20:46):
Nobody's listening to you and your avocados.
>> Harm (20:49):
So that takes us Cannot trick me into tasting avocado.
>> Brent (20:52):
Our next one, we're gonna have Justin tell us about that.
>> Bob (20:54):
All right, so we're gonna talk about huevos.
Huevos called Penelope barrel
strength, batch 18. It's
57% alcohol by
volume or 114 proof.
This is a blend of three different MGP
whiskeys.
51% corn,
(21:16):
45% wheat, and
4% malted barley.
Another barrel is 75% corn,
21% rye, 4% malted barley.
Third barrels, 99 corn, 1%
malted barley. Overall,
an average of 74 corn,
(21:36):
16% wheat, 7%
rye, and 3% malted
barley. On the nose I got.
>> Maury (21:43):
There'll be a quiz on those numbers.
>> Bob (21:45):
Oh, good. On the
nose. I got envelope glue.
I got cedar and dive
bar on the palette.
Um, it was like a narrow mid
palette sweetness to it and wood
all centered on the middle of my palette. And
(22:06):
the finish was woody.
I hit it one more time to see if it changed.
>> Brent (22:11):
So dive bar. So it smells like vomit and general overall
sadness.
>> Harm (22:15):
Stale beer.
>> Bob (22:16):
Yes.
>> Harm (22:17):
It does not smell like anything like that. I don't know what.
>> Brent (22:19):
Yeah, I smell what he's talking about.
>> Maury (22:21):
He's still at the
bar last night.
>> Bob (22:25):
Oh, uh. Is that what it is?
>> Maury (22:26):
Yes. Come back to this morning.
>> Bob (22:29):
Coming back out.
>> Harm (22:30):
Yeah.
>> Brent (22:31):
You gotta change those clothes, man.
>> Bob (22:33):
Too much avocado. Yeah,
exactly.
>> Maury (22:36):
You know, I. I thought this whiskey
was. Well, let's just say I. I feel like
I'm talking about a different whiskey. I found it to
be lovely on the nose.
I found it to be mouth coating on the palate.
I found the finish to be warm and a
nice. Stop talking.
>> Harm (22:55):
I'm agreeing with everything you're saying, damn it.
>> Maury (22:57):
And, uh, I just
couldn't disagree more with Justin this morning. Harm, what
do you think?
>> Harm (23:03):
I just said it? I agree with everything you said.
Okay, maybe he's right about being narrow on the palate for
the sweet notes, but the spices on the
side, it's coming out very nicely. It's like
sweet caramel. The creme brulee you mentioned in the first
whiskey.
>> Maury (23:18):
And it explodes on your palate. It actually goes way out to the
sides laterally, like. Like coast to coast.
>> Harm (23:23):
Mhm. I really enjoy
this one. I enjoyed
this one so much it makes me want to reevaluate the second one.
>> Maury (23:32):
Well, I agree with you. I didn't initially give this one high
marks when we first poured it, but.
>> Harm (23:36):
It needed to breathe.
>> Maury (23:37):
It needed to breathe. And it's far better after
some air than it was when we initially poured it.
Uh, this one, I, I definitely, uh.
>> Harm (23:45):
Oh, I'd buy this in a heartbeat.
>> Justin (23:47):
This is, this is lovely. This is just a great
expression. I love this one. I got that, those vanillas.
I got, uh, the cherries, the graham crackers.
>> Harm (23:56):
Not quite getting the cherry. Where are you getting the cherry from?
>> Maury (23:57):
Where?
>> Harm (23:58):
In the nose of the palate where it's.
>> Justin (24:00):
You get it in the nose and it follows through on the finish. You get it on
the finish along with a little bit of fresh tobacco leaf
on that. On the, you know, on the palate as well.
>> Harm (24:08):
You guys are the guys who visit.
>> Bob (24:09):
Brand was at the dive bar with me and there was
too much tobacco on the slot machine.
>> Brent (24:15):
Yeah.
>> Justin (24:17):
The three cherries, it's not like a used tobacco. This is like a fresh
leaf, like a, like a leaf tobacco. Like, like a
fresh leaf.
>> Harm (24:23):
I've never experienced fresh leaf tobacco, so.
>> Justin (24:26):
Why not?
>> Maury (24:26):
Well, uh, you're at a loss.
>> Harm (24:27):
Yeah, well, because my parents didn't
make me work in the fields. I got to go to school. Uh,
although that explains my wife's grandmother did make me
go pick cotton on their farm, which is cool. Just say it's
because I'm brown. Right.
>> Brent (24:42):
That would, yeah, that one. I wouldn't touch that
100 foot pole.
>> Harm (24:47):
It was awesome. No, no, the cotton, cotton blossoms are
beautiful, but they will cut up your hands.
>> Brent (24:52):
Oh yeah, yeah. Well, when the pods open, they're
sharp. Yeah. So I thought it was
lovely. And honestly, I think it's gotten better. And
I put just a drop of water in it and it seemed to really
kind of open up the finish a little bit more for me
with the.
>> Harm (25:06):
Oh yeah, I forgot to mention, I did add water.
>> Brent (25:08):
The finish was already pretty good, but it gets a lot
more mouth coating with just the tiniest little bit of
water. I mean, it's, it's 57%,
so it.
>> Maury (25:18):
You know, you're right.
>> Brent (25:19):
A lot of water. Water is not going to hurt it, but.
>> Harm (25:21):
Right.
>> Brent (25:22):
It just sort of goes. So.
>> Maury (25:24):
So it actually improves the viscosity instead of diluting
it.
>> Harm (25:27):
Yeah. Because the ethanol is too high. Ethanol
is too high. You're going to lose the viscosity.
>> Brent (25:32):
It thickens. Yeah. With the drifted Drop of water.
So we're gonna, we're going to give the Penelope
barrel strength batch 18, a well deserved
forceps.
>> Harm (25:42):
Definitely. That's classified.
>> Brent (25:46):
So that takes us to our next whiskey. We're gonna have Brent tell us about that one.
>> Justin (25:49):
Thanks, Bob. Um, so Dark Arts
Whiskey House is a blending re barreling and
finishing house in downtown Lexington,
Kentucky founded by Macaulay Minton and
David Peet. Mint is a graduate of UK's
James B. Beam Institute for
Kentucky Spirits. Began his his journey
Wilderness Trail, learning the science of whiskey
(26:11):
distillation before running their single barrel program.
>> Harm (26:13):
I think he left the war at Wilderness Trail.
>> Justin (26:15):
Yeah.
>> Harm (26:16):
There's another. Great.
>> Brent (26:17):
So didn't major in English.
>> Justin (26:19):
Yeah. So in, in 2023, Mitten
left Wilderness Trail to team up with
Pete to create Dark
Arts Whiskey House.
>> Brent (26:29):
I don't have a dark. Wait, hold on.
>> Maury (26:32):
I'm Ozzy Osborne and I'm the Prince of
Darkness.
>> Brent (26:37):
So that's as close as I got to Dark Arts.
>> Justin (26:39):
That's, that's.
>> Harm (26:40):
You were talking about, um, you were talking about the uh, the Harry
Potter stuff earlier.
>> Maury (26:46):
Proud of you for that.
>> Brent (26:47):
That's better.
>> Maury (26:49):
One more time.
>> Brent (26:49):
If you don't like Ozzy, get out of my.
>> Maury (26:52):
Can we hear that clip one more time
please? I'm Ozzy Osbourne and I'm the Prince of
Darkness.
>> Harm (27:02):
This was the first album I purchased. I was 13 years old.
>> Maury (27:05):
The best, uh, on vinyl.
>> Brent (27:06):
Tell us about our whiskey here.
>> Maury (27:07):
I've seen them in person.
>> Justin (27:08):
Okay, so this first one from the Dark Arts is uh,
is the Bourbon finish with toasted French oak staves. It's
a seven year. It's batch number five. 54%
ABV 108 proof. It's 60%
corn, 36% rye and 4% malted
barley. It's distilled in Indiana,
so three barrel small batch blends all
(27:29):
numbered sequentially. The blends vary, uh, six to
eight years of age. On the color. Nice. It's a light
copper color. Um, on the
nose you get a lot. It's like a light
wood nose to it. Like a, like a, almost.
>> Harm (27:44):
Oh, it's really opened up since we first pulled it.
>> Justin (27:46):
Yeah, it has really.
>> Harm (27:47):
It's blooming now.
>> Justin (27:48):
It's gorgeous. You got a little bit of floral notes there, some
vanilla. It's, it's just
a nice freshness on there. On the palate
I get uh, cherry pipe
tobacco, vanilla.
It's got a beautiful finish. It gets a little bit of, a
little bit of some um, baking spices on it.
(28:11):
This is just really nice.
Uh, the Finish is nice and long.
I. I, uh, don't really know that there's anything
wrong with this bourbon here. This is a beautiful
expression.
>> Harm (28:24):
You're always looking for faults. This is why sue is gonna
leave you now.
>> Justin (28:28):
I know.
>> Harm (28:29):
Be careful.
>> Brent (28:30):
Add that to the list.
>> Justin (28:33):
No, I mean, this is just.
>> Maury (28:34):
Please go on.
>> Brent (28:36):
I went to live in.
>> Harm (28:37):
Because he's wearing a Buffalo Bill shirt.
>> Brent (28:40):
Yeah.
>> Harm (28:40):
And you know what? That's a bison, my friend. That's not a
buffalo.
>> Justin (28:43):
Okay. Buffalo. Bison.
>> Brent (28:45):
What'd you think, Maury?
>> Maury (28:47):
Well, uh, let me say this. I
was completely unaware of Dark Arts Whiskey
House until, uh, this past spring of
2024, when I was, uh, attending
the New Orleans Bourbon Festival and meant. And
met Macaulay Minton and,
uh, was really quite impressed. Uh, he's really got
vision.
>> Harm (29:06):
When did they start? I lived there 14 years. There was no New Orleans
Buffalo. Uh, Bourbon Festival.
>> Maury (29:11):
It's. This is about the sixth.
>> Brent (29:13):
Yeah, five or six.
>> Maury (29:13):
Yeah.
>> Harm (29:14):
Okay.
>> Maury (29:15):
That being said, uh, this guy's really got an
unbelievable palette. He's got vision, he's got
creativity. I mean, he's. He's just on another
level. And, uh, so shout out to Macaulay.
Uh, thanks for the good times in New Orleans and
thanks for sharing these amazing whiskeys with us
today. Uh, I found their whiskeys to
(29:35):
be really, really interesting and
really creatively curated. And this whiskey,
patience will reward. Uh, I would agree with
everything that's been said so far today, except to say that
when it first was poured, I was underwhelmed,
and I've just.
>> Harm (29:51):
Oh, I agree with that too. It's completely underwhelming when it was first.
>> Maury (29:54):
Poured, and your patience will be rewarded.
Uh, this whiskey just does nothing but sing in the
glass. And with the more air and time you give
it, the more it will sing to you. Justin, what do you
think?
>> Bob (30:06):
It's a good balance of sweet and
heat. Nice French oak finish to
was really pleasant. What'd you think, Harm?
>> Maury (30:15):
Um.
>> Harm (30:16):
Um, I'd had no notes on it
earlier because it really was underwhelming when I first tasted
it as we did the show, and it's been
sitting there. It's just blossomed in the
glass. And I'm hard pressed to find anything
different to say than what Brent said. It's. It's vanilla
flowers, creme brulee. I get creme brulee. A little bit of
(30:36):
that burnt sugar.
>> Maury (30:37):
A little hint of cinnamon.
>> Harm (30:40):
Spices subdued is more sweet for me.
>> Maury (30:42):
Yeah, it's definitely sweet.
>> Harm (30:43):
Yeah, uh, it is a
hint. I disagree with the cherry note. That Brent got. But other
than that, no, I didn't get the cherry vanilla sweet
tobacco spice. It's. And it's got a
great mouth feel and good long finish.
>> Maury (30:57):
It's delightful. It is just delightful.
>> Harm (30:59):
I mean, this tells you kids, if a whiskey
is not tasting right, just give it some air. Walk away 5, 10 minutes. Talk to
your wife. Your wife will appreciate you actually spending some time with
her. A little water, talking to her, you know.
>> Brent (31:10):
You know, enjoy your whiskey.
>> Maury (31:11):
I didn't add any water. Bob, did you add any water to this?
>> Brent (31:13):
Yeah. And didn't do much.
Um, didn't water it down.
>> Harm (31:17):
It didn't help. Yeah, didn't hurt.
>> Brent (31:18):
Didn't help. Didn't hurt. I, uh, know. And again, kids, add water to your
whiskey. Sometimes it works. Sometimes.
>> Harm (31:22):
This one, this one thought we were.
>> Bob (31:24):
All doing dry January, not adding water to our
whiskey. But you know, I guess it's just drink
water.
>> Harm (31:29):
You have to drink water at least once a week to keep your liver
surprised. Give it a shot.
>> Maury (31:34):
You know the problem with drinking water is fish fornicate in water.
>> Bob (31:37):
They do.
>> Brent (31:38):
Well, I thought it was delicious. And the first thing that I smelled
was a candy shop. When it, when we first poured it, it was,
it was so in your face.
>> Harm (31:46):
You didn't get that until now.
>> Brent (31:48):
Reminded me of the Glenmorangie Milshan.
>> Harm (31:51):
Yes, yes. Good call.
>> Brent (31:52):
That Dr. Bill made. And that too. That was like walking
into a candy shop. Um, that has blown down
now. It's still sweet. I still do get that note, but it's
not as much. But this one has just gotten better with
time and honestly is
absolutely delicious.
>> Harm (32:07):
Yeah, I'm gonna have some more cheese.
>> Brent (32:10):
So we're gonna give the dark arts bourbon finished
and toasted French oak stave, seven year batch number
five. A well deserved
forceps.
>> Harm (32:19):
That's classified.
>> Justin (32:21):
That was well deserved.
>> Brent (32:22):
Mhm. And we'll be back.
Hey. And we're back. And Harm's over here giggling to himself, which is
nothing new. That happens often. So um, now
we're going to adjust my meds. Yeah, we're going to move on to the
dark arts. Ambarana finish rye seven year batch
number 9.54% ABV 108 proof.
It's 95.5 distilled. Um, in
(32:42):
Indiana. The three like the last one, these
are done in three barrel small batch blend. So each
one of these batches is only three barrels. That's good. It
gives you a lot of, you know, you got to be careful when you're doing three.
If you're doing 300. You can, you can, you can, you.
>> Harm (32:57):
Can, yeah, you can cover up your mistake.
>> Brent (32:59):
And the blends vary from age in from six to
eight years. It's, um, non age data, but it's in that
general thing. So we've got
kind of a dark brown.
>> Maury (33:09):
It's a seven year age stated, I believe.
>> Brent (33:11):
Yeah. This is a seven year. So it's a, uh,
kind of a dark bronze. It's got a little bit of a glow to the edge on
it. On the nose, I
get some dark cherries.
I get some vanilla.
>> Harm (33:25):
I can't believe you found those notes.
>> Brent (33:27):
I get a little bit of. There's a little bit of a
nuttiness to it, but on the palate,
touch.
>> Justin (33:33):
Of cinnamon.
>> Brent (33:38):
On the palate, boom.
It's it. You can taste the ambarana. Ambaran, um, always
has that, that cinnamon whack in the face.
>> Harm (33:47):
It's like cinnamon buns.
>> Brent (33:48):
This one to me tastes more like, like, like a cinnamon
toaster strudel. Like a cinnamon pastry.
Not quite like a bun, but more like a.
Right. I would agree with.
>> Maury (33:59):
I would agree with Bob.
>> Harm (34:00):
Um, toaster strudel instead of cinnamon bun.
>> Maury (34:02):
Yeah. But the fact of the matter is, this is the
sophisticated man's answer
to Tennessee. Fire or fireball for you
Less, uh, educated
fireball. Tennessee. What are you doing?
>> Brent (34:15):
Holding it down.
>> Maury (34:16):
Are basically, you know, whiskey with
a lot of stuff added to create flavor. This is
nothing added. This is whiskey.
Okay. Just finished. Nothing but wood.
But this is the essence
of a cinnamon whiskey. It's cinnamon
forward. It's a cinnamon whiskey.
>> Brent (34:34):
But it's what you get from Ambarona. Right.
>> Maury (34:37):
It's quote unquote fireball without all the garbage, without the corn
syrup, without the flavor, man profile stuff,
without. Without all the other chemicals. This just
comes purely from wood. I think it's genius. Now, it's very
polarizing. Not everybody's going to love this, but
it's definitely, if you wanted sort of a whiskey with
flavor, it's not a flavored whiskey.
>> Brent (34:56):
When we first opened it, it was hitting you over the head, but it's definitely
backed up some.
>> Maury (35:00):
But it's lovely. I mean, if you want. But, but understand, it's
cinnamon forward. It's a. It's like a hot, spicy
cinnamon whiskey.
>> Harm (35:07):
Without all the kind of winches.
>> Bob (35:09):
These were like two Indian desserts for me. Care on the
nose here. Gulab jamun. Thank you.
>> Harm (35:14):
It's glob jamun and kir.
>> Bob (35:15):
Yeah.
>> Harm (35:16):
And you hurt me. And they taste nothing like this.
>> Maury (35:19):
Okay.
>> Harm (35:20):
All right.
>> Brent (35:20):
So, so, so it's Justin's, right? That's his normal
notes. What do you think, Harm?
>> Harm (35:25):
Cinnamon buns, coconut, floral notes, which you guys know.
None of you guys got lavender. It's freaking lavender. And
there's slight coconut.
>> Brent (35:31):
There's definitely a floral in it.
>> Harm (35:33):
So. But I got definitely lavender. It's, it's
almost Frisquito floor cleaner.
>> Justin (35:39):
So after tasting a lot of these Ambarano
finishes, I've done determined that it's only really good
for a mixed drink. These are not meant to be drunk
straight. This is only. These are. This is a mixed
drink.
>> Harm (35:51):
We said it was a. Maurice says polarizing.
>> Justin (35:53):
Yeah, it's a mixed drink.
>> Maury (35:54):
You love it or hate it.
>> Justin (35:55):
Whiskey, you know, it's. That's what it's for. It's, you
know.
>> Maury (35:58):
But if you felt for a cordial, instead of pouring something with a
lot of chemicals and flavor, man, this is a beautiful cinnamon cordial.
>> Brent (36:04):
Yeah. Well, we're going to give the Dark
Arts amber and a finish rye seven year batch number
nine, a well deserved three sips.
>> Harm (36:12):
Interesting.
>> Brent (36:14):
So that takes us to our next one. We're going to have Brent tell us about that.
>> Justin (36:17):
Thanks, Bob. This is the Dark Arts Cast
strength barely legal bourbon seven year. It's
56.8% ABV,
113.6 proof, 51%
corn, 39% rye, and 10%
malted rye. That 50, uh,
1% corn is the reason why they say it's barely
legal. Um, of course, the light
(36:39):
copper color on this one on the nose, I get
cream corn. I just get this nice,
nice smooth cream corn. On the
palate I get vanilla, light
oak, um, light baking,
spices. Everything is just on
a gentle side. There's nothing that, that
(36:59):
overpowers anything here. It's all just a
nice muddle of, of,
uh, these, these mixtures. It just
makes it nice and sweet, gentle,
easy.
>> Maury (37:12):
Uh, pleasant.
>> Justin (37:13):
Yeah.
>> Maury (37:13):
Easy drinking.
>> Justin (37:14):
Very easy drinking.
>> Maury (37:15):
That's pretty much what I wrote. Pleasant, easy drinking, middle of the
road. It's not offensive. It doesn't really strike a
nerve in any one direction. It doesn't really take a stance in
any one direction. But it's pleasant, it's enjoyable, it's
really well made, and it's really a nice entry level
bourbon. Whether you're going to sip it all day or whether you're going
to make a cocktail with it, you can't go wrong. So if you want
(37:35):
something simple and ordinary, you can sip this all day for
sure.
>> Justin (37:39):
Yeah.
>> Harm (37:39):
You know, I think you guys are underselling this one.
Because with air, it's gotten so much better for me. I agree
with your notes, Brent. I got. There's a
hit of, like, cocoa powder on this. On the nose.
Now it's coming with that light corn.
Like, you're saying the spice has gotten
better. Uh, it still starts out sweet
(38:00):
mouth coating, um, but I'm getting good
cinnamon and clove and beautifully integrated oak.
This whiskey again. Give it air.
>> Maury (38:08):
I've got no cocoa. I don't know where you got the cocoa
from. Nothing.
>> Bob (38:13):
It's a Russ and Daughters chocolate.
Russ and Daughters chocolate egg cream.
>> Harm (38:18):
Yeah. Yeah.
>> Bob (38:19):
Russ and Daughters chocolate.
>> Maury (38:21):
That is a blast from the past.
>> Bob (38:24):
That's what it is.
>> Brent (38:24):
Yeah. I get the cocoa on the finish is where I get it. So
it's. It's definitely there.
>> Bob (38:28):
I've been there.
>> Brent (38:28):
I see what he's saying.
>> Maury (38:30):
Over 12 times.
>> Brent (38:32):
We're gonna give the Dark Arts cast strength. Barely,
uh, legal bourbon seven year.
Three, uh, sips.
>> Harm (38:40):
I think it deserves higher, but whatever.
>> Maury (38:42):
All right, Harm, tell us about the next.
>> Harm (38:44):
I have nothing to say about.
>> Maury (38:45):
Come on.
>> Harm (38:46):
Okay, so the Dark Hearts New Orleans Bourbon Festival, which I've never heard
of. Cast strength 7, refinished in white pork
casks. 56.4% ABV,
112.8 proof, 60% corn, 36% rye,
4% malted barley. The color is a beautiful
bronze. The nose literally have no notes
because earlier it was not showing. Now, with air,
(39:06):
let's see. Black cherry,
vanilla, caramel,
a little bit of nuttiness. Pecan, maybe Candy, pecan
apples, apple pie.
A little bit too much spice. That's exactly what Brent
said earlier, which I did not get earlier, but now I'm seeing
(39:26):
it, um, well, off the air.
Sorry. Um, a hint of
licorice again, great mouthfeel.
Whatever these guys are doing, they know they've kid. They've
nailed mouthfeel. What do you get, Brett?
>> Justin (39:39):
Yeah, I got the. It's a On the nose fruit bomb. I got
apple, cranberry, cherry.
>> Harm (39:44):
Not cranberry. And cherry are eluding me. But the apple, definitely.
>> Maury (39:46):
But it takes a long time. I must admit, when I first put it in the
glass, I was completely
underwhelming.
>> Justin (39:53):
Yeah. Also on the palate, I got a little bit
of a. Like, a chocolate cream on there with a little
bit of raisin on there for the. For the, uh, for their finish.
>> Harm (40:02):
But I'm stretching.
>> Justin (40:03):
Yeah.
>> Harm (40:03):
Let me put some water in it.
>> Bob (40:05):
This is all in a glass fall.
>> Harm (40:08):
Yeah, that's a good call.
>> Bob (40:09):
In a glass.
>> Maury (40:10):
Yeah. Honestly, I really almost um, water
brings.
>> Harm (40:13):
Out the apple and the cherry.
>> Maury (40:14):
I, uh, bought it on disliking it when I first poured it. It's definitely
improved. And all the fruitiness has come out.
>> Harm (40:20):
Yeah, a few drops.
God, this is good.
>> Justin (40:26):
Yeah. You don't get that chocolate cream, huh?
>> Harm (40:28):
I'm still trying to reach you.
>> Maury (40:30):
Please.
>> Harm (40:30):
I'm still reaching for that, Bob. What do you think?
>> Maury (40:33):
Thank you.
>> Brent (40:33):
I think this one's lovely. And again,
I. When I first opened it, um, not
a lot of people have had white port, you know.
>> Harm (40:42):
Oh, yeah.
>> Brent (40:42):
M. Honestly, not a lot of people in the US have eaten
white port, so. Yeah. But very. But even less people have
had white. We. We did white port on a wine show.
>> Harm (40:51):
Yeah.
>> Brent (40:51):
Quite a few years ago. And. And just so,
so fantastic. So interesting.
>> Harm (40:56):
Overly sweet for a lot of people.
>> Maury (40:58):
White. I recently bought a white balsamic vinegar.
>> Harm (41:01):
I've never had one. Amazing.
>> Brent (41:02):
I never had two bottles here.
>> Maury (41:04):
Amazing.
>> Harm (41:05):
Yeah. Use a foodie, Bob. Come on, use it all.
>> Brent (41:08):
I make a. A roasted chicken dish with it.
>> Harm (41:11):
Now you're upping my expectations for lunch,
sir.
>> Brent (41:15):
Uh, you better lower those expectations.
>> Maury (41:18):
I think we're going to be going to McDonald's for lunch.
>> Brent (41:21):
Yeah. Oh, buddy, the chicken nuggets are all on
me, so.
>> Bob (41:26):
Oh, you got the dollar for ten?
>> Harm (41:28):
Oh, yeah, yeah.
>> Brent (41:30):
Well, I have a dollar for you. You got to walk down to McDonald's, go
get it. Your dang stuff. So this one, this
one really, uh, again, it did start out muted,
but it is really opened up. I was searching
for the port. Now I. And now I
can sense the port.
>> Harm (41:45):
I'm not quite getting the port notes here.
>> Brent (41:49):
That sort of general whininess, but not.
It's not hitting you over the head.
>> Harm (41:54):
I thought the general winness was coming from Maury.
>> Brent (41:56):
That's you.
>> Justin (41:58):
Uh, there's enough to spread it between two people.
>> Brent (42:01):
This thing is just. It's like a
beautiful Dutch apple pie with the
candied pecans all over the top of it.
>> Harm (42:10):
As it's. Again, I've had water letting air. You're right.
The win in this is coming out. I can smell the port
now.
>> Maury (42:17):
It just needed.
>> Harm (42:18):
It needed time and air. Really did.
>> Brent (42:19):
Yeah. This one's definitely complex whiskeys.
>> Harm (42:22):
These are really good.
>> Brent (42:22):
Yeah. This one, and I gotta say, I
mean, um, I. We were talking about this before. I can't think of
anybody. I mean, I've
seen a scotch. I remember one
that I had that was white port, but I. I can't
recall any American whiskey that's used a
white port. Uh, at Least not one.
>> Maury (42:41):
This is very rare.
>> Brent (42:42):
So.
>> Maury (42:45):
But again, if you've ever had a white port, which is
unusual and most people have, not that
that would give you some reference.
>> Harm (42:52):
I had a beautiful one called La Grima, which is Portuguese for
tears. As a. As the label is the picture of Jesus
Christ. These are his tears. They're so sweet.
It's a sweet port. Great branding.
>> Brent (43:03):
You got any more of that?
>> Harm (43:04):
I'm sold out, man. And the company that imported to Florida
went out of business.
>> Maury (43:08):
Thanks for sharing, Harm.
>> Harm (43:09):
It'll be in New York.
>> Maury (43:11):
We love you too.
>> Brent (43:12):
But this one, this one's absolutely delicious. And it
just, it gets better with time. The water
like, like we've had before. The water
increases the viscosity on this. Yeah, it
definitely.
>> Harm (43:25):
Ethanol. Ethanol thin out the viscosity.
>> Brent (43:27):
It makes it more mouth coating as opposed to less.
It hasn't done a lot for the flavor or
the nose, but the mouthfeel on this has gotten
much more unctuous with just, just a slight little drop of
water. I mean this one's really well done,
guys. So we're going to be giving
the um, Dark arts New Orleans Bourbon
(43:47):
festival cast strength 7 year. Finished in white port
cask. A well deserved 4s.
>> Harm (43:52):
You know, I can never go there. My ex wife lives in New Orleans.
>> Brent (43:55):
Still and I don't know, I don't know if they're going to do another one of these. I don't
know if that white pork prohibitively expensive
but man, guys do another one of
those. That, that one was great. So we're to our last.
We're gonna have Maury tell us about that one.
>> Maury (44:08):
Thank you, Bob. Last whiskey is the dark arts
Cast strength single barrel
bourbon 10 year.
>> Harm (44:15):
Also new Orleans bourbon.
>> Maury (44:17):
New Orleans Bourbon festival. Thank you.
55.9% ABV or
111.8 proof. Well, I was lucky enough
to have the privilege of attending the New Orleans Bourbon
Festival and I must admit I immediately
bought that whiskey on the spot.
>> Harm (44:32):
He just knocked his mic off the table.
>> Maury (44:35):
This whiskey.
>> Harm (44:36):
Apparently the whiskey's getting old. It's good.
>> Maury (44:38):
Oh, it just, it just did its own thing
bites.
>> Harm (44:41):
The clamp is not tight, huh? That's it. You had to move that a
little bit.
>> Maury (44:45):
So that being said, this whiskey is a
beautiful bronze color.
>> Harm (44:50):
Yes.
>> Maury (44:51):
On the nose. Everything you'd want in a bourbon. You've
got creme brulee, you've got brown sugar, you've got
cinnamon, you've got toasted oak, you've got leather, you've got
tobacco. The palate is Viscous. It's
mouth coating. It's again, got a lot
of the same flavors, and then the finish just goes on
and on. I bought this there, and I
(45:11):
was hopeful to, um, that
it would be good, but it was fantastic. I wish I could have bought
more of it. Uh, again, they don't, unfortunately.
Let, uh, the attendees pick these, uh,
festival picks. They're picked well ahead of time and
barreled up. But the New Orleans Bourbon Fest has become
really an amazing festival, whereas many have gone
(45:31):
and gone downhill the years. And this pick really
represents that very, very well, as well as dark
arts. I loved it. Brent, what you think?
>> Justin (45:40):
Yeah, this one was a favorite right off the bat
for after I went through the whole lineup here. Uh,
all the. All the things you expect in a bourbon.
The, you know, that cinnamon, the toffee, the leather,
the baking spices, the vanilla.
>> Harm (45:54):
He didn't mention cinnamon. But you. I'm absolutely right.
>> Maury (45:56):
I'm sorry. There's cinnamon.
>> Justin (45:57):
Yeah, yeah. It's all there. That toffee that. It's all
there. It's all beautifully blended together.
>> Maury (46:03):
Layered and blended.
>> Justin (46:04):
Yeah. Coating covers your
mouth.
>> Harm (46:08):
Totally got the mouth.
>> Maury (46:09):
Macaulay is a bourbon savant.
I mean, I've talked. I spent some time talking to him and
tasting this and drinking this bourbon. He's really
dialed in, and, uh, I'm very
impressed. Kudos. Good job.
>> Justin (46:23):
Yeah, there's.
>> Harm (46:24):
So tell us why it tastes like swamp gas.
Um, Justin.
>> Brent (46:29):
Envelope glue, mucilage.
>> Harm (46:30):
Yeah.
>> Brent (46:31):
Yeah. So I had a horse
name.
>> Bob (46:35):
This one was balanced and classic
wood, vanilla, caramel flavors on
the palette. I got wood and cane sugar,
and the finish was woody as well.
Uh, since we opened it, it's mellowed,
and I, uh, really liked it.
>> Harm (46:53):
He's actually right. There's nothing wrong. You said there.
>> Brent (46:55):
Wow. That's. Most words we've got at him in at least six weeks.
>> Harm (46:58):
No, no, he's. He has words. They're just the wrong ones.
>> Brent (47:00):
Well, yeah, that.
>> Maury (47:01):
But today he got it right. But usually we don't even get a lot of
wrong.
>> Bob (47:04):
Then my broken clock hits it right twice a day, and so do
I.
>> Maury (47:08):
All right, all right.
>> Harm (47:10):
Just say the right thing.
>> Maury (47:12):
I want you to say, what do you think, Bob?
>> Brent (47:15):
I think this one was absolutely delicious as well.
Um, you know, it's.
It's pretty much everything that you want in a. In
a regular, unfinished, classic American
bourbon. There's mocha. Um, I've got
some dark toffee.
>> Harm (47:30):
Not getting the mocha.
>> Brent (47:31):
I got. I got the mocha when I first. When
we first poured It.
>> Harm (47:35):
Okay.
>> Maury (47:35):
But it's gone now.
>> Brent (47:36):
I'm not getting it.
>> Maury (47:37):
It's gone.
>> Brent (47:38):
Um, I got the dry wood when we first opened it. That's
blown off. And I got some
tobacco.
>> Harm (47:45):
They make, uh, lotion for that.
>> Brent (47:46):
Yeah, I know. I got some tobacco leaf on
it. Just.
>> Harm (47:50):
That's exactly what I was doing. Yeah, Maury's just catching up to the
joke.
>> Brent (47:56):
It's absolutely delicious. So what'd you think?
>> Harm (47:59):
I agree with you guys. I, I again, this is another one I had
very few notes on when it first was poured because it was
like it's nothing coming out of the glass. It wasn't inspiring me.
I couldn't, couldn't really smell anything. It was in a gorgeous color,
gorgeous mouth feel, but with air
drop of water, the brown sugar, the creme brulee, the
tobacco. Who said leather? You said leather, Maury. Yes, good. Yeah,
(48:20):
good, Good call.
>> Maury (48:21):
Opened up quicker though, than the, than the white port,
right?
>> Harm (48:24):
Exactly. The white port took more time.
>> Maury (48:26):
The white port was really closed out of the bottle. Whereas
this one was more drinkable and
improved quickly.
>> Harm (48:33):
Great cinnamon. I'm still reaching for that mocha, Bob.
It's not there. You said it's blown off. Yeah, but good
whiskey.
>> Brent (48:40):
Well, we're gonna give the dark arts New Orleans Bourbon
Festival cast strength single barrel bourbon ten year, a
well deserved four sips.
>> Harm (48:48):
That's classified.
>> Maury (48:49):
Under protest.
>> Brent (48:51):
So I think that, uh, it's not quite five.
Yeah, I think, I mean approaching. What have we learned?
Well, we just did another show with some Penelope. We did some Penelope
today. They're making great stuff and the guys at Dark Hearts
are making great stuff.
>> Bob (49:03):
So thank you guys.
>> Maury (49:05):
Thank you Holly and company for sending.
>> Brent (49:07):
Us and definitely hit the New Orleans Bourbon Festival. Great
show.
>> Harm (49:10):
All right. My ex wife lives here. I can't go back, man. I can't do it.
>> Brent (49:13):
You're not invited. Don't worry about it. I want to thank everybody for joining
us today. Thank you, Brent.
>> Justin (49:18):
Thanks for having me. It's a pleasure to be here.
>> Brent (49:20):
You know, we're going to keep recording for now to three or four hours
here.
>> Justin (49:23):
Great. Yeah.
>> Brent (49:24):
And you got to stay. You can't go watch the game. Thank
you, thank you, thank you.
>> Harm (49:28):
I like that bison on your shirt there. Thank you.
>> Maury (49:30):
Thank you, Bob. Another amazing day in the damp,
dank dark arts basement.
>> Brent (49:36):
And thank you, Justin.
>> Bob (49:37):
Thank you. Pleasure to be here.
>> Brent (49:38):
And thank you, Harm.
>> Harm (49:39):
You know, it's a good bourbon show. I like this. Thank you.
>> Brent (49:45):
Well, thanks a lot, guys. And we'll see you next.
>> Harm (49:48):
Scotch. Yep.
>> Announcer (49:50):
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.
>> Harm (49:59):
Give it a little tappy tap tap
taparoo.
>> Announcer (50:02):
The easiest way to listen to our show is to ask Siri,
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Suds and Smokes. We love your feedback and
you can reach us at info at sip, suds and
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(50:22):
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(50:43):
get to see your feedback as well. Come back,
join us for another episode and keep on
sipping.
>> Brent (50:59):
This has been a one tan hand production of
Sips, Suds, uh and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios.
Your host, the Good Old Boys will see you all all
next time.
On the next episode of Sips, Suds and
smokes. Here's the whiskeys we're going to be tasting today.
So from Penelope, we have the, uh. No,
sorry, Penelope.
>> Justin (00:10):
Yeah, Penelope.
>> Harm (00:12):
I always thought it was Penelope.
>> Brent (00:14):
So we have their Toasted Bourbon Batch
24301, the Penelope
Architect Build 10, the Penelope Barrel
Strength. Batch 18. From Dark
Arts, we have the dark arts bourbon finished in
toasted French oak staves. Seven year. Batch number
five, the dark arts Ambarana finish
seven year rye. Uh, batch number nine,
(00:36):
the dark arts cast strength Barely
legal bourbon seven year. The dark arts
New Orleans Bourbon festival. Cast strength seven year.
Finished in white port casks. And
the last one is the dark arts New Orleans Bourbon festival.
Cask strength, single barrel bourbon ten year.
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why?
>> Maury (01:22):
Because that's where the good stuff is.
>> Brent (01:24):
It sips, suds and smokes with your
smokin host, the good old boys.
(01:49):
And now it's sipping time.
Hey. Yes, it's sipping time. Welcome to
this episode where everything good in life is worth
discussing. As always, we are the best thing
on at 2am Would you say?
>> Justin (02:07):
Yeah, I would say that, you know, it was Harry Potter marathon
weekend and I think everybody's seen all those, so I think we're good to go.
>> Brent (02:13):
Yeah, I've seen enough of those.
And he took enough of my money at, uh, Universal when the kids were little, so.
>> Justin (02:20):
Yeah, I mean, you see him 10, 12 times. He's enough times.
>> Harm (02:22):
I've read all the books.
>> Brent (02:25):
900 for a plastic.
>> Maury (02:27):
Yeah.
>> Brent (02:31):
Well, he's been taking correspondence courses to learn how to read, so
that's worked out for him.
>> Maury (02:35):
So it could be. It's part of the GED program.
>> Brent (02:38):
He can't spell ged. Don't be mean.
>> Maury (02:40):
That's horrible. I'm sorry.
>> Brent (02:41):
It's the good enough diploma.
>> Bob (02:43):
So he calls him Jed.
>> Brent (02:44):
Yeah.
>> Harm (02:44):
The Jedi.
>> Maury (02:45):
Yeah.
>> Harm (02:46):
Makes me a Jedi.
>> Maury (02:47):
He's.
>> Brent (02:48):
He's gad. He's good enough. Yeah. Well, this made man
Bob joining me today is made man Brent.
>> Justin (02:53):
Pleasure to be here today. Thanks for having me, man.
>> Brent (02:56):
Made man mori.
>> Maury (02:57):
I am, um, generally aroused to be
here today.
>> Brent (03:03):
Put your pants back on.
>> Justin (03:04):
Nobody noticed.
>> Brent (03:05):
Yeah, yeah. Nobody.
>> Maury (03:07):
Yeah.
>> Brent (03:07):
It's like, hold on, let me get the microscope.
>> Harm (03:10):
Yeah.
>> Brent (03:11):
And good old boy Justin.
>> Bob (03:12):
Good morning, gentlemen.
>> Brent (03:13):
And Maury and good old boy Harme made it
funny.
>> Harm (03:16):
Yeah, well, it's so easy.
>> Brent (03:19):
Well, the fat man made a funny.
>> Maury (03:21):
Okay.
>> Harm (03:21):
Uh, I'm literally the skinniest here.
>> Maury (03:24):
I doubt it. All right, let's have a
contest.
>> Brent (03:28):
More.
>> Harm (03:28):
He actually lost more weight.
>> Brent (03:30):
Yeah, well, yeah,
I'm on a diet, too, but I'm not, you know, I'm, um. I'm doing
it with, like, less food, unlike you guys, so.
All right, so this is a SIPS
episode where we are going to be talking about some whiskeys.
Our Sips episodes are all about wine, distilled spirits, tea,
coffee, and everything else you can sip. And here's the whiskeys we're
(03:50):
going to be tasting today. So from Penelope, we have
the, uh. No, sorry, Penelope.
>> Justin (03:56):
Yeah, Penelope.
>> Harm (03:57):
I always thought it was peanut.
>> Brent (03:59):
So we have their toasted bourbon batch two, four,
three zero one arm.
>> Maury (04:03):
Are you going back to your days in the penal colony? As in
Pino Lope?
>> Brent (04:07):
Yeah.
>> Harm (04:10):
He'S stretched.
>> Brent (04:10):
Yeah, yeah, yeah, he swung for it,
and it just didn't make it. It's like he's even smiling. He
knows. Yeah, it's. Yeah, well, we try. We try, but
sometimes we shouldn't be.
>> Harm (04:20):
Making fun of Penelope's name. That's their daughter's name. His daughter's name.
>> Brent (04:23):
That's true. We have the Penelope Architect
build 10. We have the Penelope barrel
strength, batch 18. And we
have, from Dark Arts, we have the Dark Arts Bourbon
finished in toasted French oak staves. Seven year
batch number five, the Dark Arts
Ambarana finish seven year rye batch. Uh,
(04:43):
number nine, the Dark Arts Cast strength,
Barely Legal Bourbon seven year.
>> Harm (04:49):
You stuttered on that. That name made you nervous.
>> Brent (04:52):
Made me nervous.
>> Maury (04:53):
Well, Barely Legal is his middle
name.
>> Brent (04:56):
Yeah, well, In Alabama it's 12, so. Yeah,
it's, uh, Dark Arts. Uh, let's see.
The Dark Arts New Orleans Bourbon Festival. Cast strength
seven year, finished in white port casks.
And the last one is the Dark Arts New Orleans Bourbon
Festival. Cast strength, single barrel bourbon
tenure. So, quite an
interesting lineup. So we're going to go to our SIPs
(05:19):
ratings, and against our better
judgment, we're gonna have Justin do those.
>> Maury (05:24):
Gosh.
>> Brent (05:26):
All right, I'm apologizing in
advance.
>> Bob (05:30):
One sip. Give me a
glass of water to.
>> Harm (05:34):
Wash out my mouth.
What are we doing here?
>> Brent (05:39):
I think that's supposed to be either Boris Karloff or
Bella Lugosi.
>> Bob (05:43):
Boris Karloff?
>> Harm (05:45):
Yeah, it's definitely closer to Karloff.
>> Bob (05:47):
Two sips. Nice.
But what else do you
have?
>> Harm (05:54):
Um, he's getting. He's getting closer.
Of course, the guy's been dead for, like, 50 years,
so maybe that's what he sounds like now.
>> Bob (06:03):
Three sips.
>> Brent (06:06):
Interesting.
>> Maury (06:06):
M.
>> Bob (06:08):
What was this again?
>> Harm (06:10):
Interesting.
>> Bob (06:13):
Four sips.
>> Maury (06:16):
Let's keep this secret to ourselves.
>> Bob (06:18):
Uh, pour me
another.
>> Harm (06:22):
That's classified. When did
Boris Karloff died? He did the. Oh, like the Michael, uh, Jackson
70s or. No, no, he did the Michael Jackson.
>> Brent (06:30):
No, that was Vincent Price.
>> Harm (06:31):
Oh, that was.
>> Brent (06:32):
Right.
>> Harm (06:32):
You're right. You're right, you're right.
>> Bob (06:33):
Okay, five sips. Oh,
my. I was unaware anything could
be this good.
>> Brent (06:40):
Oh, my goodness.
Yeah, yeah, yeah,
he did. He did that one movie. I think it was the
horror, the terror. And, uh, Jack Nicholson was
in it when he was like, 20. He was like this French lieutenant
separated from his regiment. He comes up to this castle and
he goes, open the damn
(07:00):
door in the name of the people of France.
And it was totally awesome.
It's like you totally bought it.
>> Harm (07:08):
Oh.
>> Brent (07:09):
Oh, Jack's a French lieutenant from Napoleon's army. Of course he
is. Yeah.
>> Justin (07:13):
So he died in 69.
>> Brent (07:14):
There you go.
>> Harm (07:15):
There you go.
>> Brent (07:16):
All right, so we're gonna.
>> Maury (07:17):
That rainbow logo on your hot.
>> Bob (07:19):
I'd like to die in 69.
>> Harm (07:20):
Delray Tennis Festival. Tennis.
Jesus. I'm, um, thinking of the New Orleans Bourbon Festival. That
Delray Open.
>> Brent (07:27):
All right, well, we're gonna have rainbow. Tell us
about, uh.
>> Harm (07:32):
I didn't design to do it. I just went to the thing.
>> Brent (07:34):
So tell us about Penelope.
>> Harm (07:36):
So, Penelope Bourbon was founded in 2018 by Mike Palladini, uh,
and Danny. Police friends or. How do you
pronounce his name? Police.
>> Maury (07:44):
Police.
>> Harm (07:45):
Police friends and neighbors who wanted
to create an approachable bourbon that everyone could enjoy and
share. Named after Mike's newly born daughter, Pina
Lope, they began the brand by sourcing
whiskey from MGP in Indiana. In June of
2023, MGP bought it back.
>> Maury (08:02):
Mm.
>> Harm (08:02):
M. That's. That's a. That's a
pretty high statement of quality right there. Right there.
You know this. Hey, we. You bought all our whiskey. You know what?
We're buying it all back from you.
>> Brent (08:12):
Yeah, we're buying.
>> Harm (08:12):
Your brand is ours now.
>> Brent (08:14):
We're gonna absorb you like a board. So.
>> Harm (08:17):
So Penelope toasted bourbon batch
24301 is 50% ABV,
100 proof, 74% corn, 21%
rye, 5% malted barley. It's non chill
filtered, aged for four years, then finished in char.
A number five char heavy toasted barrel.
Okay, so the color is a very pretty copper. Let's
go back to this thing. Sorry, I'm not speaking
(08:39):
to the mic. That's what those hand gestures mean. Thanks,
Bob.
>> Justin (08:43):
Um, we could have said you were number one.
>> Harm (08:49):
So I got Honey Pecan, black
cherry. Nice spice. Uh, and
on the nose, um,
vanilla. See on the palate.
>> Justin (09:04):
A little bit.
>> Harm (09:05):
Of, um, dark cherry,
pecan. Again, baking spice.
It tastes hotter than 100 proof.
>> Justin (09:14):
That's the cinnamon. I think that's the cinnamon that makes it
taste a little bit.
>> Harm (09:18):
I'm not really picking out cinnamon, per se. But
you're getting cinnamon as well.
>> Maury (09:22):
Yeah, no, I found the next expression was more cinnamony, but this
one, there is some cinnamon. And I do agree, Brent,
the cinnamon does give a little bit of heat to it, but, uh, but it does
drink hot.
>> Harm (09:32):
Well, I've also got acid reflux from last night, so everything's gonna be
hot to me right now. But in the mouth, it felt a little. Felt
in. I'm not ignoring the. What's going down in my
esophagus. It's, it's the, uh, in the mouth felt a little
bit prickly. It's got a nice medium, medium long finish. I mean,
it's still tasting it right now. I, I really enjoyed this
whiskey. What do you think, Maury?
>> Maury (09:52):
I would agree with everything you said. I think it's very well made. It's a
nice, you know, it meets their. What they set out
to create, which was a bourbon they could share with
friends. And it's an easy drinking, middle of the road
bourbon. It's not offensive, it's not polarizing.
It's well made. It's got nice brown sugar, hints of
cinnamon. The only slight criticism would be
(10:12):
that it drinks a little bit above its proof in that it
just feels a little bit hot. But again, no
flaws. Very well made. Enjoyable.
>> Harm (10:21):
Brett, that's only four years old, so maybe that's why.
>> Maury (10:23):
Yeah, but it didn't taste young. Young was not one of the things.
>> Justin (10:26):
No, no, it didn't taste young at all. You didn't never got
with a number.
>> Harm (10:30):
Five char and a deep toast on that barrel.
It should be more mellow, even at 100 proof. So I think
maybe more mellow.
>> Justin (10:37):
I mean, I think that's what's giving it that, that,
that little bit of that tingling, you know, that tingling that you're feeling
when you're, you know, that's. I, I mean, I.
>> Harm (10:46):
The char mellows it, doesn't it? I mean, you get that.
>> Brent (10:48):
Well, that heavy toast is going to bring out a lot more of the wood sugars
and the depending on the wood, you might.
That's where you're going to get some of that.
>> Justin (10:56):
But it's like you, it's like, like a cinnamon
cherry. Um, you Know,
like, like a cinnamon cherry candy kind of
thing. Like you're sucking on a.
>> Harm (11:06):
On a. I like cherry pie better.
>> Maury (11:08):
I didn't find, uh, either of those to be as
dominating as you, Brent. Uh, I think some of the other expressions
are much more cinnamon forward.
I thought that this was, was. Was relatively balanced. I didn't
find it sweet. I didn't find it overly cinnamony. I found
it just sort of middle of the road.
>> Justin (11:25):
Yeah, it is. But, uh, you have that.
>> Harm (11:29):
We're talking about flavor profile. I think the quality is up there.
>> Maury (11:31):
It's not middle of the road flavor profile.
It's not overly in one, any one direction.
Quality wise. It's very well made.
>> Brent (11:39):
What did you think, Justin?
>> Bob (11:40):
This is all about mouthfeel to me.
>> Brent (11:42):
I felt like that's what she said.
>> Harm (11:45):
Yeah.
>> Bob (11:45):
I felt like I was at a fire pit and had like the
nice fire pit warmth in my mouth. And it just stays.
That's what she said on the finish. And on the
nose, I got like pumpernickel bread,
um, along with the brown sugar.
>> Harm (11:59):
That much rye.
>> Maury (12:00):
No, I didn't get that at all. Sorry.
>> Harm (12:02):
Okay.
>> Bob (12:03):
That's why we've got multiple co hosts, because we get multiple
notes.
>> Harm (12:08):
I brought I. Broccoli. I should blow your nose.
>> Brent (12:10):
Yeah. I thought it was really well done.
Again, I'm surprised how good
it is at four years. I'm surprised that it's
not showing. It's, you know, a lot of
whiskeys. We've had a lot of whiskeys at four years that tastes perfectly
mature, perfectly fine. No problem. We've had a lot of four years that
are really, really corny and young. This one does not. And
(12:30):
I think it's because of the barrel, but, you
know, really well done. It's you.
You get some of that toasted oak.
It comes across on the palate. You can definitely taste
that toast. And there's a little bit of char just sort of below
that. I get a little, little bit of spice, a
little bit of white pepper on it.
>> Harm (12:51):
Um, yeah, the white pepper is coming out of the finish.
>> Brent (12:53):
Yeah.
>> Maury (12:53):
On the. More in the finish than anywhere else.
>> Brent (12:55):
Yeah. But I mean, really well done. And again, if I told
you, if I just handed it to you, said, hey, here's a four year
bourbon, you'd go, uh, you know, and then you.
>> Maury (13:03):
Drink well above its age.
>> Brent (13:04):
And you drink it and go damn.
>> Maury (13:05):
Well above its age.
>> Brent (13:06):
That's really good. So.
>> Harm (13:08):
But, uh, where's the heat coming from? The. He says the spice.
>> Brent (13:11):
I think the spice is coming out of the heavy toast, I think
that's where it's coming. But again, you know, really well
done. We're going to give the Penelope toasted bourbon batch
24, 301A well deserved four
sips.
>> Maury (13:23):
That's classified.
>> Brent (13:24):
And we'll be back.
Hey. And we're back. We just finished talking about the Penelope
toasted bourbon batch 24301 gave that a well deserved
four sip. So we're going on to our next whiskey from
Penelope and we're going to have Maury tell us about that one.
>> Maury (13:38):
Why, thank you, Bobby Joe. So the next whiskey is
The Penelope Architect build
10.52percent ABV or
104 proof. This is a blend of three different
MGP whiskeys. It is
51% corn, 45% wheat and
4% malted barley in the first one,
75% corn, 24, 21%
(14:00):
rye and 4% malted barley in THE
second and the third is 99%
corn and 1% malted barley. A very
unusual mash bill. Overall, the yield
would be 75% corn, 15%
wheat, 7% rye and
3% malted barley.
>> Harm (14:18):
Is mellow corn that mash Bill 991 or is mellow corn
100% cotton?
>> Maury (14:21):
It's 100%.
>> Brent (14:23):
I think it's 100, but I couldn't.
>> Maury (14:24):
Tell you for sure. This is the 10th release of the architect series
from Penelope. The whiskey is
finished for six weeks in casks made from
French oak staves built by
Taneliere Radu of France. We
practiced that staves
were selected through their state of the art
oak scan process, which is a proprietary
(14:47):
process as a technology developed by them
to measure the tannic levels of the wood
to help create specific flavor
profiles. Now that is high tech, folks.
>> Harm (14:58):
Does it actually work? It's got a little registered
trademark.
>> Maury (15:01):
Little.
>> Brent (15:02):
What it does. What it does is it. I believe
from what I gleaned off of the reading is,
is it's basically reading the tannin levels in the
wood.
>> Harm (15:11):
That's what they say. But how accurate is it really?
>> Maury (15:13):
That I couldn't really know.
>> Brent (15:15):
Well, anyway, let's have more accurate than licking it.
>> Maury (15:17):
So it's a lovely.
>> Harm (15:19):
But is it as satisfying as licking a fresh oak
stave?
>> Brent (15:22):
No.
>> Harm (15:23):
Come on.
>> Brent (15:24):
You're saying you like to smell that freshly sawn oak, you
like to lake wood. Okay, well, what'd you
think, Maury?
>> Harm (15:31):
We all went to college once.
>> Maury (15:32):
I don't want to touch that. But let's talk about the wisdom.
>> Brent (15:35):
That's what she said.
>> Harm (15:36):
Literally. That's what you Touch? You're a urologist?
>> Maury (15:41):
I'm off duty now.
>> Brent (15:42):
If you go to his office and, um. Never mind. Okay, uh, never
mind.
>> Harm (15:46):
You paid attention.
>> Brent (15:47):
Moving on.
>> Maury (15:48):
Moving right along. We have a lovely shade of amber
on the whiskey. It's got a beautiful nose
with, uh, definitely lots of oak.
Vanilla creme brulee. Hints of toffee
on the nose, I think. It's got a beautiful mouth feel.
It's got a nice viscosity.
>> Harm (16:06):
You got all that?
>> Maury (16:07):
Yeah. You didn't get any of that?
>> Harm (16:08):
Oh, it's so subdued.
Okay, go ahead.
>> Maury (16:13):
Mouth feel. It's viscous. You've got. Again, you've
got brown sugar, you've got toffee, and you've got
notes of cinnamon. It's got a long
finish. I really thought this
whiskey was beautiful. I thought it was a step up
from the last one. Um, I really
enjoyed it. What do you think, Brett?
>> Justin (16:30):
Yeah. On the nose on this one, I got, like, a freshness, like
a crisp air freshness. Like a kind of. Like an arctic
fresh air kind of feel to it. Um, a little bit
of floral nose on a note. Um, and then
on the palate, I get. Got what, like a
vanilla Oreos. You eat those vanilla
Oreos? That's kind of what I got on that with
the, uh, a little bit of clove.
>> Bob (16:52):
Nice.
>> Justin (16:52):
Um, long finish. Um, gotta. With
that baking spice, uh, you know, on it.
>> Maury (16:58):
Yeah, I thought it's really, really nice.
>> Justin (16:59):
Yeah, it's very nice. It's just.
It really reminded me of freshness and crispness
with this one.
>> Brent (17:06):
Wait a minute. You eat vanilla Oreos?
>> Justin (17:09):
Well, you know, I mean, somebody has these
morons.
>> Maury (17:12):
Any longer, any or.
>> Harm (17:16):
No, they got, uh.
>> Brent (17:17):
No, no, no. White Oreos are in
anathema to nature. And then ashore of man.
I'm sorry. No, no, no, no, no.
>> Harm (17:26):
Very well put, Bob.
>> Brent (17:27):
What'd you think, Justin?
>> Bob (17:28):
I got, like, sweetness on the nose,
vanilla flower petals and
eucalyptus.
>> Harm (17:34):
There's no eucalyptus here.
>> Bob (17:36):
All right, that's what I got.
>> Harm (17:38):
I don't understand where Maury's getting all that toffee either, but, you
know, I just. I'm gonna be the. The
contradict.
>> Brent (17:44):
Uh, I think maybe the eucalyptus is your Vicks.
>> Maury (17:50):
Vicks.
>> Harm (17:50):
It could be.
>> Bob (17:51):
I'm gonna clean up that away. Yeah. On the
palette, it was like a nice, you know, wood note
to it. I got, like, Vietnamese, uh,
coffee. And the finish was pretty
much wood, but I enjoyed it.
>> Harm (18:04):
I did not like this one, you guys. I don't know
where you get these notes from, you know, first off, I was. I was a little bit
late to the show today.
>> Maury (18:11):
I think you and poured the wrong whiskey in your glass.
>> Harm (18:13):
Bob poured the whiskey for. So I. I trust Bob. Oh,
you're bl. I trust Bob implicitly. I
trust him with my life.
>> Maury (18:20):
I think I trust him with the.
>> Harm (18:22):
Radio production Miracle is Alive.
>> Justin (18:24):
Bob Portman. M. Bob Portman. Justin mixed
him around.
>> Harm (18:28):
Give me a glass. Let me smell this.
>> Bob (18:30):
Sure.
>> Harm (18:31):
It's the same.
>> Maury (18:32):
All right, so a little antifreeze
in your glass, is there.
>> Harm (18:36):
It's the. It's the strict nine.
>> Maury (18:38):
It's the.
>> Harm (18:38):
The undertone of strychnine that gets me.
>> Bob (18:40):
You're getting that nutmeg before you go.
>> Brent (18:43):
Yeah.
>> Harm (18:45):
To me, the nose. I love your description.
That fresh arctic air.
>> Justin (18:49):
Yeah.
>> Harm (18:50):
Brent, that. That clean cooling note.
>> Brent (18:52):
Right.
>> Harm (18:53):
I get that. Okay. But other than that, I don't get any of
that caramel or toffee or. Or creme brulee that Maury's getting. I
think he's making things up. Uh, I do get the
clove. Who said clove?
>> Maury (19:03):
My middle name is nice and clove.
>> Harm (19:05):
Oh, yeah. So the clove is there, but it's. I guess
it's clean, it's nutty, it's
inoffensive. I don't see anything great
like, you guys are getting. I'm not just. I don't get anything on this one.
>> Brent (19:16):
Just describe yourself. Yeah.
>> Bob (19:18):
Clean, nutty, and inoffensive.
>> Brent (19:20):
Well, two out of three.
>> Harm (19:22):
Okay. There's a, uh. There's a meme going around.
Um, it's. I don't know if I can say it on the
radio, but I'll try. Let's see if we get beeped out. So there's
a, uh.
>> Brent (19:33):
No, no, no.
>> Harm (19:36):
So it's a picture of an avocado, and it
says, did you know that,
um, fresh avocado tastes like clean
penis? And then there's a picture of a guy next to it
saying, you are not going to trick me into tasting
avocado.
>> Brent (19:52):
No. No. Moving on.
Okay. That just cost us 600 on the.
>> Harm (19:57):
Editing, so I think we can say
that.
>> Brent (20:00):
No, you can.
>> Maury (20:01):
That is anatomically correct.
>> Harm (20:03):
Anatomically correct.
>> Brent (20:05):
So right in the toilet.
>> Maury (20:08):
This is an adult show we're talking about. This ah, is not a
film.
>> Brent (20:11):
I do get that. That. That sort of arctic
blast, but underneath it, I get pizza
dough. I would give you that, like a
yeastiness There's.
>> Harm (20:20):
There's the yeastiness there.
>> Brent (20:21):
That's there. So. But overall, you know, an
excellent whiskey. I can't really add any more to It. So
we're going to be giving the, uh, Penelope
toasted bourbon batch
24301.
>> Harm (20:34):
No, we're sorry, architect.
>> Brent (20:36):
I'm looking at the wrong one
at the Penelope Architect build 10.
We're gonna give four sips under
protest.
>> Harm (20:45):
That's classified.
>> Brent (20:46):
Nobody's listening to you and your avocados.
>> Harm (20:49):
So that takes us Cannot trick me into tasting avocado.
>> Brent (20:52):
Our next one, we're gonna have Justin tell us about that.
>> Bob (20:54):
All right, so we're gonna talk about huevos.
Huevos called Penelope barrel
strength, batch 18. It's
57% alcohol by
volume or 114 proof.
This is a blend of three different MGP
whiskeys.
51% corn,
(21:16):
45% wheat, and
4% malted barley.
Another barrel is 75% corn,
21% rye, 4% malted barley.
Third barrels, 99 corn, 1%
malted barley. Overall,
an average of 74 corn,
(21:36):
16% wheat, 7%
rye, and 3% malted
barley. On the nose I got.
>> Maury (21:43):
There'll be a quiz on those numbers.
>> Bob (21:45):
Oh, good. On the
nose. I got envelope glue.
I got cedar and dive
bar on the palette.
Um, it was like a narrow mid
palette sweetness to it and wood
all centered on the middle of my palette. And
(22:06):
the finish was woody.
I hit it one more time to see if it changed.
>> Brent (22:11):
So dive bar. So it smells like vomit and general overall
sadness.
>> Harm (22:15):
Stale beer.
>> Bob (22:16):
Yes.
>> Harm (22:17):
It does not smell like anything like that. I don't know what.
>> Brent (22:19):
Yeah, I smell what he's talking about.
>> Maury (22:21):
He's still at the
bar last night.
>> Bob (22:25):
Oh, uh. Is that what it is?
>> Maury (22:26):
Yes. Come back to this morning.
>> Bob (22:29):
Coming back out.
>> Harm (22:30):
Yeah.
>> Brent (22:31):
You gotta change those clothes, man.
>> Bob (22:33):
Too much avocado. Yeah,
exactly.
>> Maury (22:36):
You know, I. I thought this whiskey
was. Well, let's just say I. I feel like
I'm talking about a different whiskey. I found it to
be lovely on the nose.
I found it to be mouth coating on the palate.
I found the finish to be warm and a
nice. Stop talking.
>> Harm (22:55):
I'm agreeing with everything you're saying, damn it.
>> Maury (22:57):
And, uh, I just
couldn't disagree more with Justin this morning. Harm, what
do you think?
>> Harm (23:03):
I just said it? I agree with everything you said.
Okay, maybe he's right about being narrow on the palate for
the sweet notes, but the spices on the
side, it's coming out very nicely. It's like
sweet caramel. The creme brulee you mentioned in the first
whiskey.
>> Maury (23:18):
And it explodes on your palate. It actually goes way out to the
sides laterally, like. Like coast to coast.
>> Harm (23:23):
Mhm. I really enjoy
this one. I enjoyed
this one so much it makes me want to reevaluate the second one.
>> Maury (23:32):
Well, I agree with you. I didn't initially give this one high
marks when we first poured it, but.
>> Harm (23:36):
It needed to breathe.
>> Maury (23:37):
It needed to breathe. And it's far better after
some air than it was when we initially poured it.
Uh, this one, I, I definitely, uh.
>> Harm (23:45):
Oh, I'd buy this in a heartbeat.
>> Justin (23:47):
This is, this is lovely. This is just a great
expression. I love this one. I got that, those vanillas.
I got, uh, the cherries, the graham crackers.
>> Harm (23:56):
Not quite getting the cherry. Where are you getting the cherry from?
>> Maury (23:57):
Where?
>> Harm (23:58):
In the nose of the palate where it's.
>> Justin (24:00):
You get it in the nose and it follows through on the finish. You get it on
the finish along with a little bit of fresh tobacco leaf
on that. On the, you know, on the palate as well.
>> Harm (24:08):
You guys are the guys who visit.
>> Bob (24:09):
Brand was at the dive bar with me and there was
too much tobacco on the slot machine.
>> Brent (24:15):
Yeah.
>> Justin (24:17):
The three cherries, it's not like a used tobacco. This is like a fresh
leaf, like a, like a leaf tobacco. Like, like a
fresh leaf.
>> Harm (24:23):
I've never experienced fresh leaf tobacco, so.
>> Justin (24:26):
Why not?
>> Maury (24:26):
Well, uh, you're at a loss.
>> Harm (24:27):
Yeah, well, because my parents didn't
make me work in the fields. I got to go to school. Uh,
although that explains my wife's grandmother did make me
go pick cotton on their farm, which is cool. Just say it's
because I'm brown. Right.
>> Brent (24:42):
That would, yeah, that one. I wouldn't touch that
100 foot pole.
>> Harm (24:47):
It was awesome. No, no, the cotton, cotton blossoms are
beautiful, but they will cut up your hands.
>> Brent (24:52):
Oh yeah, yeah. Well, when the pods open, they're
sharp. Yeah. So I thought it was
lovely. And honestly, I think it's gotten better. And
I put just a drop of water in it and it seemed to really
kind of open up the finish a little bit more for me
with the.
>> Harm (25:06):
Oh yeah, I forgot to mention, I did add water.
>> Brent (25:08):
The finish was already pretty good, but it gets a lot
more mouth coating with just the tiniest little bit of
water. I mean, it's, it's 57%,
so it.
>> Maury (25:18):
You know, you're right.
>> Brent (25:19):
A lot of water. Water is not going to hurt it, but.
>> Harm (25:21):
Right.
>> Brent (25:22):
It just sort of goes. So.
>> Maury (25:24):
So it actually improves the viscosity instead of diluting
it.
>> Harm (25:27):
Yeah. Because the ethanol is too high. Ethanol
is too high. You're going to lose the viscosity.
>> Brent (25:32):
It thickens. Yeah. With the drifted Drop of water.
So we're gonna, we're going to give the Penelope
barrel strength batch 18, a well deserved
forceps.
>> Harm (25:42):
Definitely. That's classified.
>> Brent (25:46):
So that takes us to our next whiskey. We're gonna have Brent tell us about that one.
>> Justin (25:49):
Thanks, Bob. Um, so Dark Arts
Whiskey House is a blending re barreling and
finishing house in downtown Lexington,
Kentucky founded by Macaulay Minton and
David Peet. Mint is a graduate of UK's
James B. Beam Institute for
Kentucky Spirits. Began his his journey
Wilderness Trail, learning the science of whiskey
(26:11):
distillation before running their single barrel program.
>> Harm (26:13):
I think he left the war at Wilderness Trail.
>> Justin (26:15):
Yeah.
>> Harm (26:16):
There's another. Great.
>> Brent (26:17):
So didn't major in English.
>> Justin (26:19):
Yeah. So in, in 2023, Mitten
left Wilderness Trail to team up with
Pete to create Dark
Arts Whiskey House.
>> Brent (26:29):
I don't have a dark. Wait, hold on.
>> Maury (26:32):
I'm Ozzy Osborne and I'm the Prince of
Darkness.
>> Brent (26:37):
So that's as close as I got to Dark Arts.
>> Justin (26:39):
That's, that's.
>> Harm (26:40):
You were talking about, um, you were talking about the uh, the Harry
Potter stuff earlier.
>> Maury (26:46):
Proud of you for that.
>> Brent (26:47):
That's better.
>> Maury (26:49):
One more time.
>> Brent (26:49):
If you don't like Ozzy, get out of my.
>> Maury (26:52):
Can we hear that clip one more time
please? I'm Ozzy Osbourne and I'm the Prince of
Darkness.
>> Harm (27:02):
This was the first album I purchased. I was 13 years old.
>> Maury (27:05):
The best, uh, on vinyl.
>> Brent (27:06):
Tell us about our whiskey here.
>> Maury (27:07):
I've seen them in person.
>> Justin (27:08):
Okay, so this first one from the Dark Arts is uh,
is the Bourbon finish with toasted French oak staves. It's
a seven year. It's batch number five. 54%
ABV 108 proof. It's 60%
corn, 36% rye and 4% malted
barley. It's distilled in Indiana,
so three barrel small batch blends all
(27:29):
numbered sequentially. The blends vary, uh, six to
eight years of age. On the color. Nice. It's a light
copper color. Um, on the
nose you get a lot. It's like a light
wood nose to it. Like a, like a, almost.
>> Harm (27:44):
Oh, it's really opened up since we first pulled it.
>> Justin (27:46):
Yeah, it has really.
>> Harm (27:47):
It's blooming now.
>> Justin (27:48):
It's gorgeous. You got a little bit of floral notes there, some
vanilla. It's, it's just
a nice freshness on there. On the palate
I get uh, cherry pipe
tobacco, vanilla.
It's got a beautiful finish. It gets a little bit of, a
little bit of some um, baking spices on it.
(28:11):
This is just really nice.
Uh, the Finish is nice and long.
I. I, uh, don't really know that there's anything
wrong with this bourbon here. This is a beautiful
expression.
>> Harm (28:24):
You're always looking for faults. This is why sue is gonna
leave you now.
>> Justin (28:28):
I know.
>> Harm (28:29):
Be careful.
>> Brent (28:30):
Add that to the list.
>> Justin (28:33):
No, I mean, this is just.
>> Maury (28:34):
Please go on.
>> Brent (28:36):
I went to live in.
>> Harm (28:37):
Because he's wearing a Buffalo Bill shirt.
>> Brent (28:40):
Yeah.
>> Harm (28:40):
And you know what? That's a bison, my friend. That's not a
buffalo.
>> Justin (28:43):
Okay. Buffalo. Bison.
>> Brent (28:45):
What'd you think, Maury?
>> Maury (28:47):
Well, uh, let me say this. I
was completely unaware of Dark Arts Whiskey
House until, uh, this past spring of
2024, when I was, uh, attending
the New Orleans Bourbon Festival and meant. And
met Macaulay Minton and,
uh, was really quite impressed. Uh, he's really got
vision.
>> Harm (29:06):
When did they start? I lived there 14 years. There was no New Orleans
Buffalo. Uh, Bourbon Festival.
>> Maury (29:11):
It's. This is about the sixth.
>> Brent (29:13):
Yeah, five or six.
>> Maury (29:13):
Yeah.
>> Harm (29:14):
Okay.
>> Maury (29:15):
That being said, uh, this guy's really got an
unbelievable palette. He's got vision, he's got
creativity. I mean, he's. He's just on another
level. And, uh, so shout out to Macaulay.
Uh, thanks for the good times in New Orleans and
thanks for sharing these amazing whiskeys with us
today. Uh, I found their whiskeys to
(29:35):
be really, really interesting and
really creatively curated. And this whiskey,
patience will reward. Uh, I would agree with
everything that's been said so far today, except to say that
when it first was poured, I was underwhelmed,
and I've just.
>> Harm (29:51):
Oh, I agree with that too. It's completely underwhelming when it was first.
>> Maury (29:54):
Poured, and your patience will be rewarded.
Uh, this whiskey just does nothing but sing in the
glass. And with the more air and time you give
it, the more it will sing to you. Justin, what do you
think?
>> Bob (30:06):
It's a good balance of sweet and
heat. Nice French oak finish to
was really pleasant. What'd you think, Harm?
>> Maury (30:15):
Um.
>> Harm (30:16):
Um, I'd had no notes on it
earlier because it really was underwhelming when I first tasted
it as we did the show, and it's been
sitting there. It's just blossomed in the
glass. And I'm hard pressed to find anything
different to say than what Brent said. It's. It's vanilla
flowers, creme brulee. I get creme brulee. A little bit of
(30:36):
that burnt sugar.
>> Maury (30:37):
A little hint of cinnamon.
>> Harm (30:40):
Spices subdued is more sweet for me.
>> Maury (30:42):
Yeah, it's definitely sweet.
>> Harm (30:43):
Yeah, uh, it is a
hint. I disagree with the cherry note. That Brent got. But other
than that, no, I didn't get the cherry vanilla sweet
tobacco spice. It's. And it's got a
great mouth feel and good long finish.
>> Maury (30:57):
It's delightful. It is just delightful.
>> Harm (30:59):
I mean, this tells you kids, if a whiskey
is not tasting right, just give it some air. Walk away 5, 10 minutes. Talk to
your wife. Your wife will appreciate you actually spending some time with
her. A little water, talking to her, you know.
>> Brent (31:10):
You know, enjoy your whiskey.
>> Maury (31:11):
I didn't add any water. Bob, did you add any water to this?
>> Brent (31:13):
Yeah. And didn't do much.
Um, didn't water it down.
>> Harm (31:17):
It didn't help. Yeah, didn't hurt.
>> Brent (31:18):
Didn't help. Didn't hurt. I, uh, know. And again, kids, add water to your
whiskey. Sometimes it works. Sometimes.
>> Harm (31:22):
This one, this one thought we were.
>> Bob (31:24):
All doing dry January, not adding water to our
whiskey. But you know, I guess it's just drink
water.
>> Harm (31:29):
You have to drink water at least once a week to keep your liver
surprised. Give it a shot.
>> Maury (31:34):
You know the problem with drinking water is fish fornicate in water.
>> Bob (31:37):
They do.
>> Brent (31:38):
Well, I thought it was delicious. And the first thing that I smelled
was a candy shop. When it, when we first poured it, it was,
it was so in your face.
>> Harm (31:46):
You didn't get that until now.
>> Brent (31:48):
Reminded me of the Glenmorangie Milshan.
>> Harm (31:51):
Yes, yes. Good call.
>> Brent (31:52):
That Dr. Bill made. And that too. That was like walking
into a candy shop. Um, that has blown down
now. It's still sweet. I still do get that note, but it's
not as much. But this one has just gotten better with
time and honestly is
absolutely delicious.
>> Harm (32:07):
Yeah, I'm gonna have some more cheese.
>> Brent (32:10):
So we're gonna give the dark arts bourbon finished
and toasted French oak stave, seven year batch number
five. A well deserved
forceps.
>> Harm (32:19):
That's classified.
>> Justin (32:21):
That was well deserved.
>> Brent (32:22):
Mhm. And we'll be back.
Hey. And we're back. And Harm's over here giggling to himself, which is
nothing new. That happens often. So um, now
we're going to adjust my meds. Yeah, we're going to move on to the
dark arts. Ambarana finish rye seven year batch
number 9.54% ABV 108 proof.
It's 95.5 distilled. Um, in
(32:42):
Indiana. The three like the last one, these
are done in three barrel small batch blend. So each
one of these batches is only three barrels. That's good. It
gives you a lot of, you know, you got to be careful when you're doing three.
If you're doing 300. You can, you can, you can, you.
>> Harm (32:57):
Can, yeah, you can cover up your mistake.
>> Brent (32:59):
And the blends vary from age in from six to
eight years. It's, um, non age data, but it's in that
general thing. So we've got
kind of a dark brown.
>> Maury (33:09):
It's a seven year age stated, I believe.
>> Brent (33:11):
Yeah. This is a seven year. So it's a, uh,
kind of a dark bronze. It's got a little bit of a glow to the edge on
it. On the nose, I
get some dark cherries.
I get some vanilla.
>> Harm (33:25):
I can't believe you found those notes.
>> Brent (33:27):
I get a little bit of. There's a little bit of a
nuttiness to it, but on the palate,
touch.
>> Justin (33:33):
Of cinnamon.
>> Brent (33:38):
On the palate, boom.
It's it. You can taste the ambarana. Ambaran, um, always
has that, that cinnamon whack in the face.
>> Harm (33:47):
It's like cinnamon buns.
>> Brent (33:48):
This one to me tastes more like, like, like a cinnamon
toaster strudel. Like a cinnamon pastry.
Not quite like a bun, but more like a.
Right. I would agree with.
>> Maury (33:59):
I would agree with Bob.
>> Harm (34:00):
Um, toaster strudel instead of cinnamon bun.
>> Maury (34:02):
Yeah. But the fact of the matter is, this is the
sophisticated man's answer
to Tennessee. Fire or fireball for you
Less, uh, educated
fireball. Tennessee. What are you doing?
>> Brent (34:15):
Holding it down.
>> Maury (34:16):
Are basically, you know, whiskey with
a lot of stuff added to create flavor. This is
nothing added. This is whiskey.
Okay. Just finished. Nothing but wood.
But this is the essence
of a cinnamon whiskey. It's cinnamon
forward. It's a cinnamon whiskey.
>> Brent (34:34):
But it's what you get from Ambarona. Right.
>> Maury (34:37):
It's quote unquote fireball without all the garbage, without the corn
syrup, without the flavor, man profile stuff,
without. Without all the other chemicals. This just
comes purely from wood. I think it's genius. Now, it's very
polarizing. Not everybody's going to love this, but
it's definitely, if you wanted sort of a whiskey with
flavor, it's not a flavored whiskey.
>> Brent (34:56):
When we first opened it, it was hitting you over the head, but it's definitely
backed up some.
>> Maury (35:00):
But it's lovely. I mean, if you want. But, but understand, it's
cinnamon forward. It's a. It's like a hot, spicy
cinnamon whiskey.
>> Harm (35:07):
Without all the kind of winches.
>> Bob (35:09):
These were like two Indian desserts for me. Care on the
nose here. Gulab jamun. Thank you.
>> Harm (35:14):
It's glob jamun and kir.
>> Bob (35:15):
Yeah.
>> Harm (35:16):
And you hurt me. And they taste nothing like this.
>> Maury (35:19):
Okay.
>> Harm (35:20):
All right.
>> Brent (35:20):
So, so, so it's Justin's, right? That's his normal
notes. What do you think, Harm?
>> Harm (35:25):
Cinnamon buns, coconut, floral notes, which you guys know.
None of you guys got lavender. It's freaking lavender. And
there's slight coconut.
>> Brent (35:31):
There's definitely a floral in it.
>> Harm (35:33):
So. But I got definitely lavender. It's, it's
almost Frisquito floor cleaner.
>> Justin (35:39):
So after tasting a lot of these Ambarano
finishes, I've done determined that it's only really good
for a mixed drink. These are not meant to be drunk
straight. This is only. These are. This is a mixed
drink.
>> Harm (35:51):
We said it was a. Maurice says polarizing.
>> Justin (35:53):
Yeah, it's a mixed drink.
>> Maury (35:54):
You love it or hate it.
>> Justin (35:55):
Whiskey, you know, it's. That's what it's for. It's, you
know.
>> Maury (35:58):
But if you felt for a cordial, instead of pouring something with a
lot of chemicals and flavor, man, this is a beautiful cinnamon cordial.
>> Brent (36:04):
Yeah. Well, we're going to give the Dark
Arts amber and a finish rye seven year batch number
nine, a well deserved three sips.
>> Harm (36:12):
Interesting.
>> Brent (36:14):
So that takes us to our next one. We're going to have Brent tell us about that.
>> Justin (36:17):
Thanks, Bob. This is the Dark Arts Cast
strength barely legal bourbon seven year. It's
56.8% ABV,
113.6 proof, 51%
corn, 39% rye, and 10%
malted rye. That 50, uh,
1% corn is the reason why they say it's barely
legal. Um, of course, the light
(36:39):
copper color on this one on the nose, I get
cream corn. I just get this nice,
nice smooth cream corn. On the
palate I get vanilla, light
oak, um, light baking,
spices. Everything is just on
a gentle side. There's nothing that, that
(36:59):
overpowers anything here. It's all just a
nice muddle of, of,
uh, these, these mixtures. It just
makes it nice and sweet, gentle,
easy.
>> Maury (37:12):
Uh, pleasant.
>> Justin (37:13):
Yeah.
>> Maury (37:13):
Easy drinking.
>> Justin (37:14):
Very easy drinking.
>> Maury (37:15):
That's pretty much what I wrote. Pleasant, easy drinking, middle of the
road. It's not offensive. It doesn't really strike a
nerve in any one direction. It doesn't really take a stance in
any one direction. But it's pleasant, it's enjoyable, it's
really well made, and it's really a nice entry level
bourbon. Whether you're going to sip it all day or whether you're going
to make a cocktail with it, you can't go wrong. So if you want
(37:35):
something simple and ordinary, you can sip this all day for
sure.
>> Justin (37:39):
Yeah.
>> Harm (37:39):
You know, I think you guys are underselling this one.
Because with air, it's gotten so much better for me. I agree
with your notes, Brent. I got. There's a
hit of, like, cocoa powder on this. On the nose.
Now it's coming with that light corn.
Like, you're saying the spice has gotten
better. Uh, it still starts out sweet
(38:00):
mouth coating, um, but I'm getting good
cinnamon and clove and beautifully integrated oak.
This whiskey again. Give it air.
>> Maury (38:08):
I've got no cocoa. I don't know where you got the cocoa
from. Nothing.
>> Bob (38:13):
It's a Russ and Daughters chocolate.
Russ and Daughters chocolate egg cream.
>> Harm (38:18):
Yeah. Yeah.
>> Bob (38:19):
Russ and Daughters chocolate.
>> Maury (38:21):
That is a blast from the past.
>> Bob (38:24):
That's what it is.
>> Brent (38:24):
Yeah. I get the cocoa on the finish is where I get it. So
it's. It's definitely there.
>> Bob (38:28):
I've been there.
>> Brent (38:28):
I see what he's saying.
>> Maury (38:30):
Over 12 times.
>> Brent (38:32):
We're gonna give the Dark Arts cast strength. Barely,
uh, legal bourbon seven year.
Three, uh, sips.
>> Harm (38:40):
I think it deserves higher, but whatever.
>> Maury (38:42):
All right, Harm, tell us about the next.
>> Harm (38:44):
I have nothing to say about.
>> Maury (38:45):
Come on.
>> Harm (38:46):
Okay, so the Dark Hearts New Orleans Bourbon Festival, which I've never heard
of. Cast strength 7, refinished in white pork
casks. 56.4% ABV,
112.8 proof, 60% corn, 36% rye,
4% malted barley. The color is a beautiful
bronze. The nose literally have no notes
because earlier it was not showing. Now, with air,
(39:06):
let's see. Black cherry,
vanilla, caramel,
a little bit of nuttiness. Pecan, maybe Candy, pecan
apples, apple pie.
A little bit too much spice. That's exactly what Brent
said earlier, which I did not get earlier, but now I'm seeing
(39:26):
it, um, well, off the air.
Sorry. Um, a hint of
licorice again, great mouthfeel.
Whatever these guys are doing, they know they've kid. They've
nailed mouthfeel. What do you get, Brett?
>> Justin (39:39):
Yeah, I got the. It's a On the nose fruit bomb. I got
apple, cranberry, cherry.
>> Harm (39:44):
Not cranberry. And cherry are eluding me. But the apple, definitely.
>> Maury (39:46):
But it takes a long time. I must admit, when I first put it in the
glass, I was completely
underwhelming.
>> Justin (39:53):
Yeah. Also on the palate, I got a little bit
of a. Like, a chocolate cream on there with a little
bit of raisin on there for the. For the, uh, for their finish.
>> Harm (40:02):
But I'm stretching.
>> Justin (40:03):
Yeah.
>> Harm (40:03):
Let me put some water in it.
>> Bob (40:05):
This is all in a glass fall.
>> Harm (40:08):
Yeah, that's a good call.
>> Bob (40:09):
In a glass.
>> Maury (40:10):
Yeah. Honestly, I really almost um, water
brings.
>> Harm (40:13):
Out the apple and the cherry.
>> Maury (40:14):
I, uh, bought it on disliking it when I first poured it. It's definitely
improved. And all the fruitiness has come out.
>> Harm (40:20):
Yeah, a few drops.
God, this is good.
>> Justin (40:26):
Yeah. You don't get that chocolate cream, huh?
>> Harm (40:28):
I'm still trying to reach you.
>> Maury (40:30):
Please.
>> Harm (40:30):
I'm still reaching for that, Bob. What do you think?
>> Maury (40:33):
Thank you.
>> Brent (40:33):
I think this one's lovely. And again,
I. When I first opened it, um, not
a lot of people have had white port, you know.
>> Harm (40:42):
Oh, yeah.
>> Brent (40:42):
M. Honestly, not a lot of people in the US have eaten
white port, so. Yeah. But very. But even less people have
had white. We. We did white port on a wine show.
>> Harm (40:51):
Yeah.
>> Brent (40:51):
Quite a few years ago. And. And just so,
so fantastic. So interesting.
>> Harm (40:56):
Overly sweet for a lot of people.
>> Maury (40:58):
White. I recently bought a white balsamic vinegar.
>> Harm (41:01):
I've never had one. Amazing.
>> Brent (41:02):
I never had two bottles here.
>> Maury (41:04):
Amazing.
>> Harm (41:05):
Yeah. Use a foodie, Bob. Come on, use it all.
>> Brent (41:08):
I make a. A roasted chicken dish with it.
>> Harm (41:11):
Now you're upping my expectations for lunch,
sir.
>> Brent (41:15):
Uh, you better lower those expectations.
>> Maury (41:18):
I think we're going to be going to McDonald's for lunch.
>> Brent (41:21):
Yeah. Oh, buddy, the chicken nuggets are all on
me, so.
>> Bob (41:26):
Oh, you got the dollar for ten?
>> Harm (41:28):
Oh, yeah, yeah.
>> Brent (41:30):
Well, I have a dollar for you. You got to walk down to McDonald's, go
get it. Your dang stuff. So this one, this
one really, uh, again, it did start out muted,
but it is really opened up. I was searching
for the port. Now I. And now I
can sense the port.
>> Harm (41:45):
I'm not quite getting the port notes here.
>> Brent (41:49):
That sort of general whininess, but not.
It's not hitting you over the head.
>> Harm (41:54):
I thought the general winness was coming from Maury.
>> Brent (41:56):
That's you.
>> Justin (41:58):
Uh, there's enough to spread it between two people.
>> Brent (42:01):
This thing is just. It's like a
beautiful Dutch apple pie with the
candied pecans all over the top of it.
>> Harm (42:10):
As it's. Again, I've had water letting air. You're right.
The win in this is coming out. I can smell the port
now.
>> Maury (42:17):
It just needed.
>> Harm (42:18):
It needed time and air. Really did.
>> Brent (42:19):
Yeah. This one's definitely complex whiskeys.
>> Harm (42:22):
These are really good.
>> Brent (42:22):
Yeah. This one, and I gotta say, I
mean, um, I. We were talking about this before. I can't think of
anybody. I mean, I've
seen a scotch. I remember one
that I had that was white port, but I. I can't
recall any American whiskey that's used a
white port. Uh, at Least not one.
>> Maury (42:41):
This is very rare.
>> Brent (42:42):
So.
>> Maury (42:45):
But again, if you've ever had a white port, which is
unusual and most people have, not that
that would give you some reference.
>> Harm (42:52):
I had a beautiful one called La Grima, which is Portuguese for
tears. As a. As the label is the picture of Jesus
Christ. These are his tears. They're so sweet.
It's a sweet port. Great branding.
>> Brent (43:03):
You got any more of that?
>> Harm (43:04):
I'm sold out, man. And the company that imported to Florida
went out of business.
>> Maury (43:08):
Thanks for sharing, Harm.
>> Harm (43:09):
It'll be in New York.
>> Maury (43:11):
We love you too.
>> Brent (43:12):
But this one, this one's absolutely delicious. And it
just, it gets better with time. The water
like, like we've had before. The water
increases the viscosity on this. Yeah, it
definitely.
>> Harm (43:25):
Ethanol. Ethanol thin out the viscosity.
>> Brent (43:27):
It makes it more mouth coating as opposed to less.
It hasn't done a lot for the flavor or
the nose, but the mouthfeel on this has gotten
much more unctuous with just, just a slight little drop of
water. I mean this one's really well done,
guys. So we're going to be giving
the um, Dark arts New Orleans Bourbon
(43:47):
festival cast strength 7 year. Finished in white port
cask. A well deserved 4s.
>> Harm (43:52):
You know, I can never go there. My ex wife lives in New Orleans.
>> Brent (43:55):
Still and I don't know, I don't know if they're going to do another one of these. I don't
know if that white pork prohibitively expensive
but man, guys do another one of
those. That, that one was great. So we're to our last.
We're gonna have Maury tell us about that one.
>> Maury (44:08):
Thank you, Bob. Last whiskey is the dark arts
Cast strength single barrel
bourbon 10 year.
>> Harm (44:15):
Also new Orleans bourbon.
>> Maury (44:17):
New Orleans Bourbon festival. Thank you.
55.9% ABV or
111.8 proof. Well, I was lucky enough
to have the privilege of attending the New Orleans Bourbon
Festival and I must admit I immediately
bought that whiskey on the spot.
>> Harm (44:32):
He just knocked his mic off the table.
>> Maury (44:35):
This whiskey.
>> Harm (44:36):
Apparently the whiskey's getting old. It's good.
>> Maury (44:38):
Oh, it just, it just did its own thing
bites.
>> Harm (44:41):
The clamp is not tight, huh? That's it. You had to move that a
little bit.
>> Maury (44:45):
So that being said, this whiskey is a
beautiful bronze color.
>> Harm (44:50):
Yes.
>> Maury (44:51):
On the nose. Everything you'd want in a bourbon. You've
got creme brulee, you've got brown sugar, you've got
cinnamon, you've got toasted oak, you've got leather, you've got
tobacco. The palate is Viscous. It's
mouth coating. It's again, got a lot
of the same flavors, and then the finish just goes on
and on. I bought this there, and I
(45:11):
was hopeful to, um, that
it would be good, but it was fantastic. I wish I could have bought
more of it. Uh, again, they don't, unfortunately.
Let, uh, the attendees pick these, uh,
festival picks. They're picked well ahead of time and
barreled up. But the New Orleans Bourbon Fest has become
really an amazing festival, whereas many have gone
(45:31):
and gone downhill the years. And this pick really
represents that very, very well, as well as dark
arts. I loved it. Brent, what you think?
>> Justin (45:40):
Yeah, this one was a favorite right off the bat
for after I went through the whole lineup here. Uh,
all the. All the things you expect in a bourbon.
The, you know, that cinnamon, the toffee, the leather,
the baking spices, the vanilla.
>> Harm (45:54):
He didn't mention cinnamon. But you. I'm absolutely right.
>> Maury (45:56):
I'm sorry. There's cinnamon.
>> Justin (45:57):
Yeah, yeah. It's all there. That toffee that. It's all
there. It's all beautifully blended together.
>> Maury (46:03):
Layered and blended.
>> Justin (46:04):
Yeah. Coating covers your
mouth.
>> Harm (46:08):
Totally got the mouth.
>> Maury (46:09):
Macaulay is a bourbon savant.
I mean, I've talked. I spent some time talking to him and
tasting this and drinking this bourbon. He's really
dialed in, and, uh, I'm very
impressed. Kudos. Good job.
>> Justin (46:23):
Yeah, there's.
>> Harm (46:24):
So tell us why it tastes like swamp gas.
Um, Justin.
>> Brent (46:29):
Envelope glue, mucilage.
>> Harm (46:30):
Yeah.
>> Brent (46:31):
Yeah. So I had a horse
name.
>> Bob (46:35):
This one was balanced and classic
wood, vanilla, caramel flavors on
the palette. I got wood and cane sugar,
and the finish was woody as well.
Uh, since we opened it, it's mellowed,
and I, uh, really liked it.
>> Harm (46:53):
He's actually right. There's nothing wrong. You said there.
>> Brent (46:55):
Wow. That's. Most words we've got at him in at least six weeks.
>> Harm (46:58):
No, no, he's. He has words. They're just the wrong ones.
>> Brent (47:00):
Well, yeah, that.
>> Maury (47:01):
But today he got it right. But usually we don't even get a lot of
wrong.
>> Bob (47:04):
Then my broken clock hits it right twice a day, and so do
I.
>> Maury (47:08):
All right, all right.
>> Harm (47:10):
Just say the right thing.
>> Maury (47:12):
I want you to say, what do you think, Bob?
>> Brent (47:15):
I think this one was absolutely delicious as well.
Um, you know, it's.
It's pretty much everything that you want in a. In
a regular, unfinished, classic American
bourbon. There's mocha. Um, I've got
some dark toffee.
>> Harm (47:30):
Not getting the mocha.
>> Brent (47:31):
I got. I got the mocha when I first. When
we first poured It.
>> Harm (47:35):
Okay.
>> Maury (47:35):
But it's gone now.
>> Brent (47:36):
I'm not getting it.
>> Maury (47:37):
It's gone.
>> Brent (47:38):
Um, I got the dry wood when we first opened it. That's
blown off. And I got some
tobacco.
>> Harm (47:45):
They make, uh, lotion for that.
>> Brent (47:46):
Yeah, I know. I got some tobacco leaf on
it. Just.
>> Harm (47:50):
That's exactly what I was doing. Yeah, Maury's just catching up to the
joke.
>> Brent (47:56):
It's absolutely delicious. So what'd you think?
>> Harm (47:59):
I agree with you guys. I, I again, this is another one I had
very few notes on when it first was poured because it was
like it's nothing coming out of the glass. It wasn't inspiring me.
I couldn't, couldn't really smell anything. It was in a gorgeous color,
gorgeous mouth feel, but with air
drop of water, the brown sugar, the creme brulee, the
tobacco. Who said leather? You said leather, Maury. Yes, good. Yeah,
(48:20):
good, Good call.
>> Maury (48:21):
Opened up quicker though, than the, than the white port,
right?
>> Harm (48:24):
Exactly. The white port took more time.
>> Maury (48:26):
The white port was really closed out of the bottle. Whereas
this one was more drinkable and
improved quickly.
>> Harm (48:33):
Great cinnamon. I'm still reaching for that mocha, Bob.
It's not there. You said it's blown off. Yeah, but good
whiskey.
>> Brent (48:40):
Well, we're gonna give the dark arts New Orleans Bourbon
Festival cast strength single barrel bourbon ten year, a
well deserved four sips.
>> Harm (48:48):
That's classified.
>> Maury (48:49):
Under protest.
>> Brent (48:51):
So I think that, uh, it's not quite five.
Yeah, I think, I mean approaching. What have we learned?
Well, we just did another show with some Penelope. We did some Penelope
today. They're making great stuff and the guys at Dark Hearts
are making great stuff.
>> Bob (49:03):
So thank you guys.
>> Maury (49:05):
Thank you Holly and company for sending.
>> Brent (49:07):
Us and definitely hit the New Orleans Bourbon Festival. Great
show.
>> Harm (49:10):
All right. My ex wife lives here. I can't go back, man. I can't do it.
>> Brent (49:13):
You're not invited. Don't worry about it. I want to thank everybody for joining
us today. Thank you, Brent.
>> Justin (49:18):
Thanks for having me. It's a pleasure to be here.
>> Brent (49:20):
You know, we're going to keep recording for now to three or four hours
here.
>> Justin (49:23):
Great. Yeah.
>> Brent (49:24):
And you got to stay. You can't go watch the game. Thank
you, thank you, thank you.
>> Harm (49:28):
I like that bison on your shirt there. Thank you.
>> Maury (49:30):
Thank you, Bob. Another amazing day in the damp,
dank dark arts basement.
>> Brent (49:36):
And thank you, Justin.
>> Bob (49:37):
Thank you. Pleasure to be here.
>> Brent (49:38):
And thank you, Harm.
>> Harm (49:39):
You know, it's a good bourbon show. I like this. Thank you.
>> Brent (49:45):
Well, thanks a lot, guys. And we'll see you next.
>> Harm (49:48):
Scotch. Yep.
>> Announcer (49:50):
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.
>> Harm (49:59):
Give it a little tappy tap tap
taparoo.
>> Announcer (50:02):
The easiest way to listen to our show is to ask Siri,
Alexa, Google, Uncle Larry, or whoever it is
that talks to you on your phone play podcast. Sip,
Suds and Smokes. We love your feedback and
you can reach us at info at sip, suds and
smokes.com our tasting notes flow out
on Twitter and Instagram with our handle at Sip,
(50:22):
Suds and Smokes and our Facebook page is
always buzzing with lots of news. You'll
also be able to interact with the thousands
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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
(50:43):
get to see your feedback as well. Come back,
join us for another episode and keep on
sipping.
>> Brent (50:59):
This has been a one tan hand production of
Sips, Suds, uh and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios.
Your host, the Good Old Boys will see you all all
next time.
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