May 14, 2025 • 43 mins
Who's driving this sunken vessel
@compassboxwhiskyco @daftmilldistillery @hotalingandco #whisky #scotch #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man Bob
SIPS – Get ready to immerse yourself in the rich and complex world of Scotch whisky in this latest episode of Sips, Suds, & Smokes! Our hosts dive deep into an impressive lineup featuring The Daftmill 2010 Cask Strength and a variety of innovative blends from Compass Box, including Metropolis, Art & Decadence, Delos, Celestial, and Ultramarine. Join Good Ol' Boy Harmeet, Good Ol' Boy Justin, Made Man Maury, Made Man Bob, and the rest of the crew as they share their tasting notes, spirited banter, and a few laughs along the way. Whether you're a seasoned Scotch aficionado or just starting your journey, there’s something here for everyone. Tune in to find out which whiskies earned the coveted SIPS ratings and discover the perfect pour for your next gathering! We will be discussing these whiskies and rating them from 1-5 with 5 being the best:
Daftmill 2010 Cask Strength SIPS – 3
Compass Box Metropolis SIPS – 3
Compass Box Art & Decadence SIPS -4
Compass Box Delos SIPS – 4
Compass Box Celestial SIPS - 3
Compass Box Ultramarine SIPS - 4
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Scotch, Whisky, Compass Box, DaftMill, Tasting Notes, Whisky Reviews, Distilled Spirits, Whiskey Blending, Innovative Distilling, High Proof Whiskey, Cask Strength, Single Malt, Blended Whisky, Whiskey Tasting, Spirits Podcast, Whisky Enthusiasts, Craft Distilling, Flavor Profiles, Whiskey Ratings, Alcohol Tasting
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of sip, suds and
smokes.
>> Harm (00:03):
I am excited to be in the basement today. It's a scotch
show, uh, baby.
>> Brent (00:07):
Yeah, me too. Hell with these idiots.
So our sip segments are about wine,
distilled spirits, tea, coffee, and anything else you can
sip. And here are the whiskies we're going to discuss
today. We have The Daft Mill 2010
Cast Strength.
>> Harm (00:21):
Woohoo.
>> Brent (00:22):
We have Compass Box, Metropolis, Compass
Box Art and decadence, Compass
Box Delos, Compass Box Celestial,
and Compass Box Ultramarine.
>> Maury (00:33):
Compass Box is a company that is well known to fans
of our show. Founded in 2000 by
John Glaser, Compass Box is one of the most
innovative whiskey blenders in the world,
sourcing casks from different distilleries and
using the blender's art to come out with
a unique and superior product.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff, uh, is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:49):
And now it's sipping.
>> Brent (01:58):
Hey, it's sipping time again. Welcome to this sips
episode where everything good in life is worth discussing.
>> Harm (02:04):
Are we already on the air?
>> Brent (02:05):
No, man.
>> Harm (02:07):
I thought you jumped the gun, man.
>> Brent (02:08):
No, we're not on the air.
>> Harm (02:10):
No, I mean, everything good in life is worth discussing.
Except we never.
>> Brent (02:14):
If we were on the air, then you'd have to put your pants back on.
>> Harm (02:16):
Yeah. So now Brent's the one with no pants.
>> Brent (02:19):
Well, he doesn't own pants.
>> Justin (02:22):
Scottish.
>> Harm (02:24):
Yeah, we're, um, the best thing on it.
>> Brent (02:27):
Yeah, we're the best on at 2am in
Kazakhstan. So. Yeah, maybe.
>> Justin (02:33):
Maybe no Outlander reruns are on.
Well, they kind of got rid of, I mean, the
reruns after the first season. It's kind of like, uh,
you know, no more sex scenes.
>> Brent (02:43):
I think they just keep playing Borat over and over on a loop.
>> Justin (02:46):
Yeah. Oh, that would be good,
wouldn't it? That would be good. I. We could.
>> Bob (02:51):
I'd rather we could listen to this show.
>> Brent (02:54):
Yeah.
>> Harm (02:55):
Things like that.
>> Bob (02:55):
Yeah, well, it's mean.
>> Harm (02:57):
Yeah. It's like people who come
into my store and say, yeah, I haven't seen you lately because I've been cutting down
on my drinking. That's just insulting.
I mean, I care about your health, but you don't give up drinking when.
>> Brent (03:08):
You want them to tell the truth. Uh, we're not coming in because I can't stand.
>> Harm (03:11):
You know, they come back for Me, baby.
>> Brent (03:14):
Oh, sure. They keep telling you.
>> Harm (03:16):
So do the express. The intro. We've gone off the rails again.
>> Brent (03:18):
Yeah, exactly. This is made man Bob. And joining me today, our made
man Brent.
>> Justin (03:22):
Pleasure to be here. Even though it's a Scottish
episode and made man Mori.
>> Maury (03:27):
I wore my thigh high wellies today because
I got a feeling we'll be wading in it deep.
>> Brent (03:33):
And good old boy Justin.
>> Maury (03:35):
It's a pleasure to be here, Bob.
>> Harm (03:38):
That was a weird accent that was off.
>> Brent (03:41):
And good old boy Harm.
>> Harm (03:42):
Thanks for having me, Bob. I am excited to be in the basement today.
It's a scotch show, baby.
>> Brent (03:47):
Yeah, me too. Hell with these idiots.
So our sip segments are about wine,
distilled spirits, tea, coffee, and anything else you can
sip. And here are the whiskeys we're going to discuss
today. We have the Daft Mill 2010
cast strength. We have Compass box
Metropolis, Compass box, Art and
decadence, Compass box
(04:08):
Delos, Compass box celestial, and
Compass box ultramarine.
>> Harm (04:14):
Nice. We, uh, could have done a takeover show. We have more
compass box. Hey, guys at Compass box, Send us six
whiskeys next time.
>> Brent (04:20):
Yeah, what are you gonna do? I had 5.
>> Harm (04:22):
48.
>> Maury (04:22):
We normally do 8.
>> Harm (04:23):
Well, we can change the format. We. We're doing more commercials
now.
>> Brent (04:27):
All right, so we're gonna give you
our SIPs ratings along with our signature
sounds.
>> Harm (04:33):
I'm gonna start with, uh. We're gonna go around Robin today. So I'm.
All right. Best Scottish accent.
>> Justin (04:38):
Scottish accent. Yes.
>> Harm (04:39):
All right. Give me a glass of water to wash out my
mouth.
There's Indians in Scotland.
>> Brent (04:47):
Who do you think's making the curry?
>> Harm (04:49):
Yeah. Yeah, Bob, your turn.
>> Brent (04:53):
All right, Two sips.
Nice. What else you have
from southern Scotland?
>> Julianna (05:00):
Well, isn't that nice?
>> Justin (05:04):
Three sips. M. Interesting. What
is this again?
>> Brent (05:09):
Wait, what the.
>> Bob (05:12):
The leprechaun invaded Scotland.
>> Brent (05:16):
All I know is I'm holding really tightly onto my
lucky charms right now.
>> Maury (05:22):
What did you say three?
>> Brent (05:24):
Yes, you're Four.
>> Maury (05:25):
Four.
>> Harm (05:25):
You're on four.
>> Maury (05:26):
Four sips. Let's keep this one a
secret to ourselves. Pour me another.
>> Brent (05:32):
Sounds like he's from Jersey. Sounds like Rocky
on. On value.
>> Harm (05:36):
Is it Philly? Okay. Okay. Justin Brigham. Bring
it home, Justin.
>> Bob (05:40):
Five sips.
>> Brent (05:41):
Oh, my.
>> Maury (05:42):
Miss Money. Penny. I was trying to wear anything. Could be
this good.
>> Harm (05:46):
Yeah.
>> Brent (05:46):
Oh, my goodness.
>> Harm (05:48):
You cheated by bringing money Penny.
>> Brent (05:52):
That was pretty weak.
>> Maury (05:54):
Yes, I would have been.
>> Brent (05:55):
I mean, that was pretty damn weak. I mean,
he's done.
>> Harm (05:59):
He's done better spotters. What are we thinking, though?
>> Brent (06:01):
All right, well, Brent, toast better first. Whiskey.
>> Justin (06:04):
Thanks.
>> Harm (06:04):
Bob.
>> Justin (06:04):
The first whiskey we have is, uh, daft mill
2010 cast strength. This is
58.7 ABV
117.4 proof. It's aged in
15. First fill ex bourbon cask. It's
distilled between January and July
2010 at, uh, 2400 bottles
output.
>> Harm (06:23):
This is a 12 year old.
>> Maury (06:25):
I think it's really important. It's actually 13. It was bottled in
2023. That would be an important tidbit, but.
>> Harm (06:30):
And it's actually 12 years though. It's, it's, it's been. They
count the m. Number of months.
>> Justin (06:35):
Yeah. So. So Death Mill is a family farm owned
and operated by the brothers Francis and Ian
Colbert. Their main enterprises are growing
cereals, mainly barley,
rearing cat beef cattle and growing
potatoes. So in June 2003, the
family applied for planning permission to convert the old
(06:55):
mill buildings into a distillery. It took most of
2005, 2004 and 2005 to repair
the buildings and install all the equipment. By
St. Andrew's Day, 2005, when they received their
license from Her Majesty's Revenue and Customs,
they began distilling. In this story, they used
the barley from the farm and the water from their own artesian
(07:16):
well. The spent grains from distilling are used
to feed the farm's cattle. The leftover liquid from the
distillate distillation is stored in a large tank on the
farm, then sprayed onto the grass or barley
stubble as fertilizer. The warm water that
was used to cool the stills is either kept to be used for the
next mash or is pumped into the duck pond
(07:36):
where any heat is lost. It also helps
stop the pond from freezing over in the winter. The
distillery operates on a seasonal basis around the
farming calendar. Daft Mill began distilling in
2005 and did not release their first product until
2018.
>> Harm (07:52):
Nice. Yeah, I mean, I got my first daff
mill in Florida, uh, in 2022.
>> Justin (07:58):
Yeah. So the color on this really light
straw, really light color on this. But on the
nose I get, I get floral and a little
bit of banana bread. Mostly banana bread on
this.
>> Harm (08:10):
No.
>> Justin (08:11):
Oh, yeah.
>> Harm (08:11):
So wrong. Go ahead.
>> Justin (08:12):
On the palate.
>> Harm (08:13):
I'll correct you later.
>> Justin (08:13):
On the palate, it's a nice oily palate.
>> Brent (08:16):
Butter.
>> Justin (08:17):
Ah, White pepper pops out
the banana bread. It's just a nice, clean,
crisp palette on this. It's, um, it's very
refreshing. Um, nice finish.
It's very enjoyable. You know, for a bourbon guy, this
is probably the one that I would pick out to Enjoy for the
day.
>> Harm (08:34):
This is definitely a bourbon, guys. Uh, scotch. You're right,
yeah.
>> Justin (08:38):
Uh, Justin, what do you think about this?
>> Bob (08:41):
So the nose was like
malty sweet. Pretty standard
for scotch nose kind of reminded me of
Speyside, but it's got a little spicier than it
normally would be.
>> Harm (08:53):
This is a lowland, but yeah, I understand why you're saying Speyside.
>> Bob (08:55):
The palate was sweet, malty, and a little
grassy and the finish was light. I
thought it was pleasant. What'd you think, Maury?
>> Maury (09:04):
I couldn't agree with you more, Justin. I know it's a rarity,
but I thought it was pleasant. Nice,
easy drinking. Could definitely hang out
almost anywhere. Doing anything, sipping on it all
day. Little highball, little sparkle
and an ice cube.
>> Harm (09:19):
Oh, highball would be perfect with this.
>> Maury (09:21):
This would be a perfect highball.
>> Harm (09:22):
It's expensive highball, though.
>> Maury (09:24):
Well, it's not cheap. But you know, listen, they're farm to glass. They're
doing it the right way. They've done a really
amazing job. Uh, this is, you know, one of.
>> Brent (09:32):
Their early, uh, and they're turning up
properly aged whiskeys. They're not turning out.
>> Harm (09:38):
They didn't screw up because they're making money as farmers.
>> Brent (09:40):
Yeah.
>> Bob (09:40):
Ah.
>> Brent (09:40):
Uh, so they're able to hold on.
>> Bob (09:42):
To it 12 years.
>> Harm (09:44):
Right. So the first release in Florida that was available was
the 9 year old DAFF Mill and was
absolutely stunning. This is a pale
gold color and I got sweet red apples
on the nose. And Brent, I said you were wrong on the
banana bread. I don't know what it is. It's maybe the power
suggestion or because I had a couple drops of water. Definitely it's the
(10:04):
banana bread. You're right. I was gonna say you were wrong, but added
water to it. I got the banana bread.
>> Maury (10:08):
All right, I'm add the water, but I didn't get any banana or banana
bread.
>> Harm (10:11):
Sweet red apple, grapes, plums,
banana bread. And on a palate with the
water, especially the
banana bread with the walnuts, you got the nuts in there and
you got chocolate and you got great, like spice, uh, at the
finish.
>> Maury (10:26):
That's my favorite way to have banana bread. But I just put
walnuts and banana bread. Yeah, I love it.
>> Harm (10:31):
You get the walnut, I'm telling you.
>> Maury (10:33):
But I'm not getting any of that.
>> Harm (10:35):
You are so broken. Worry.
>> Maury (10:36):
Just broken.
>> Harm (10:37):
Apparently I am, um, sweet and gorgeous
and that nuttiness, it's coming out. And
the. Justin, you said it was a light finish. I
just got medium to medium long.
>> Bob (10:47):
Water, added water Finish.
>> Harm (10:50):
What do you think?
>> Brent (10:50):
The water was huge. If you grab.
>> Harm (10:53):
If you get 117.4 proof, it's cast strength.
>> Brent (10:56):
Yeah.
>> Harm (10:56):
Add a little water to open it up.
>> Maury (10:58):
I've added the water. I'm still not getting the banana.
>> Justin (11:00):
Yeah, big, big, big difference.
>> Harm (11:02):
No, no, it's not fresh banana. It's banana bread. It's the
nuttiness. It's the bread.
>> Maury (11:06):
It's really good.
>> Harm (11:07):
Sweetness.
>> Brent (11:08):
Delicious sweet Harms.
>> Bob (11:10):
Craving carbs.
>> Harm (11:11):
I am craving apples.
>> Maury (11:13):
Your sugar is spiking, Harm.
>> Brent (11:16):
And the water on this one, usually the water.
We always preach to add water and sometimes it helps and sometimes
it doesn't do anything.
>> Harm (11:23):
It's not. If you own the bottle. It's not going to hurt to add water if you're
a swarm, you know, really.
>> Brent (11:28):
It opened it up for me big time. I mean it.
I already liked it before, but after adding water though.
Yeah, the palate just almost exploded.
>> Harm (11:36):
There's a reason why it's expensive. Like Marty said, grain to
glass, the whole thing. Oh, uh, yeah.
>> Brent (11:42):
Absolutely delicious. From a farm producer, which
is awesome. Which is. This is great. Like Maury said, they're doing it the right
way. So we're going to be giving The Daft Mill
2010 cast strength an extremely well deserved four
sips.
>> Harm (11:54):
That's classified.
>> Brent (11:56):
We'll be back.
>> Julianna (12:03):
Rolling clouds and crashing
surface Iridescent
dunes Reflecting by the
light of the rising glowing
moon
Seashore mesmerizing
night breeze hypnotizing uh.
(12:25):
We've come across these back
roads none too soon
look to the left, to the
right Keep your eyes on the
road, my darling Wondering
if we're only passing
through
(12:48):
open roads and open
windows My hand is yours
forever sweet love Our eyes
ahead on this back row
hey.
>> Brent (13:00):
And we're back. We just finished talking about the delicious
daft mill 2010 cast drinks. So we're going to go to our next
whiskey and we're going to have Maury tell us about that.
>> Maury (13:08):
Thank you, Bob. Compass Box is a company that
is well known to fans of our show. Founded
in 2000 by John Glaser, a former
marketing director at Johnnie Walker, Compass
Box is one of the most innovative whiskey
blenders in the world, sourcing casks
from different distilleries and using the
blender's art to come out with
(13:30):
a unique and superior product. Rather than
handcuff themselves by strictly adhering to
old ways, Compass Box has made a name
for themselves through creative
creativity, innovation and
occasionally a little irreverence
in their quest to make blends cool again.
(13:51):
After 23 years at the helm, John
Glaser retired and turned the reins over to
current blending team headed up by James
Saxon, who has been a whiskey maker
at Compass box since
2019. The first
whiskey is the Compass Box
Metropolis. It's 49
(14:12):
ABV or 98 proof natural
color, non chill filtered. It is a limited edition
of 5,910 bottles.
The third released in the extinct blends
quartet.
Metropolis uses some of their rarest and
most mature stocks. It centers around
(14:32):
nutty and biscuity single malt from
the Aberlore distillery. Aged in
recharred American oak barrels.
This is supported by citrusy and vanilla
accented single malt from the Milton Duff
distillery. A blended grain parcel
and a hint of herbal smoke courtesy of malt
whiskey from Bowmore distillery complete the
(14:55):
complex recipe. The color of
this whiskey is a very pale straw on the
nose.
>> Harm (15:02):
There are no pale straw. It's just straw. Dude. Pale
straw is sauvignon blanc. It's got more color.
>> Maury (15:08):
Okay. It's a day old straw,
uh, a little bit of honey
vanilla fudge, hint of
apricot and fresh fig on the nose.
>> Harm (15:18):
Oh, yeah.
>> Maury (15:22):
The palette has a really nice viscosity. It's rich,
it's complex. There's definitely a hints
of, of a little smoke and woodiness on the
palate and then it just sort of lingers on
medium to long. It just sort of dances on your palate
and eventually fades off. It's a very
interesting whiskey. Um,
pleasant, light, easy drinking
(15:45):
and has lots of different layers to it. What'd you think,
Justin?
>> Bob (15:48):
So on the nose it was malty
light note, like a mild chocolate really.
>> Harm (15:54):
It's uh, not whoppers though. A little bit of prunes, not enough
chocolate.
>> Bob (15:58):
Slightly smoky on the
palate. It was really, uh, delicious. It
was fruity, chocolatey.
Uh, the smokiness on this
was not on the palate, but it was on the
finish. It was a little salty too.
And, uh, water didn't change it too much
(16:18):
for me. What did you think, Brent?
>> Justin (16:20):
Yeah, See, so for this one, I kind of thought I was in the Hawaiian
island, so I had that. I had that. You know, the pineapple
and the, uh, other fruits just kind of seemed like I was taken
off to an island and then it got ruined to me by the
smoke. I love it. No, because,
because I just thought that. I thought that the smoke.
>> Harm (16:38):
Different taste.
>> Justin (16:39):
No, that. I didn't think the smoke had to be there. I think that it kind of distracts
from. From what this could have been. The beautiful
fruitiness for what it could have been. I think,
uh, you know, I think maybe they, you know, it's
just. It's almost like they added the smoke just to have
another. Another texture or layer to
it. And I don't think it needed it.
>> Harm (16:57):
Well, that's because you're a bourbon guy. And, you know,
I, I regularly make fun of bourbon guys when they come into my store. I sell
them bourbon. I still, I'll still sell you bourbon,
but, uh, let me say, I freaking
love this whiskey, dude. This is because I love that
smoke with the sweet. The sweet. You. You hit
it on the head with the pineapple.
>> Brent (17:16):
Right?
>> Harm (17:16):
And the tropical notes. Uh, Maury, you said
apricot. Or did you say maybe it's off the
air, but so vanilla. Uh, pineapple,
apricot. The fruit is all there. But
there's hints of smoke on the nose. But on the palace, when
the smoke really hits.
>> Justin (17:31):
Right.
>> Harm (17:31):
I love that texture. I love that whole flavor.
>> Justin (17:33):
I just love everything about it. Except that I didn't think it needed.
You don't need.
>> Harm (17:37):
You don't want.
>> Justin (17:37):
I don't need that smoke on this one.
>> Harm (17:39):
I want the smoke. I just absolutely like that. Bob,
what do you think?
>> Brent (17:42):
I don't think you could have the pineapple without the smoke because I'm pretty sure that
pineapple's coming from the Be More.
>> Harm (17:47):
Oh, you're right. I didn't think about that. The
Aberlauer is bringing the. The other fruits in. The
pineapple is coming from. Be More also
brings in violets.
>> Bob (17:56):
Buchanan's pineapple. But someone finished it with
smoke.
>> Harm (18:00):
Well, it's just an abomination.
>> Brent (18:02):
Yeah, a lot of. I mean, a lot of Iowa whiskeys have that
pineapple, so you're not going to get that without putting in
something.
>> Harm (18:08):
Ardbeg is another famous one for their
19 year old is like roasted.
>> Maury (18:12):
Like.
>> Harm (18:12):
Have you roasted pineapple on a Grill? Yeah, that's
19.
>> Brent (18:16):
Uh, I absolutely love this.
The pineapple is there.
It doesn't knock you over with the smoke on the nose at all.
>> Harm (18:26):
No, it's just a hint on the. You know, I'm getting less hints
of like. Well, you said butter.
Somebody said butter.
>> Bob (18:33):
Brent, uh, did.
>> Harm (18:34):
Right?
>> Brent (18:34):
Yeah, but, but the, the tropical
fruity, the pineapple is still there on the palate.
Raisins and just
a nice, just a touch of smoke. Just enough to let
you know it's there. Not anything to hit you over the head.
Um, delicious.
>> Justin (18:51):
The smoke doesn't hit you over the head. I just don't think.
>> Harm (18:54):
Did you add water or no.
>> Justin (18:55):
Yeah, I did add water to it. Yeah.
>> Harm (18:56):
And that brought more smoke. Or more.
>> Justin (18:59):
It was all the Brent.
>> Brent (19:00):
Yeah.
>> Justin (19:00):
I don't think it changed. I don't think it changed it at all for me, but I
just think it didn't need the smoke on this one. It was. I would have enjoyed it
much more if I didn't have that smokiness. And you guys enjoyed it more
because of this.
>> Harm (19:09):
We like. We like smoke. Yeah.
>> Justin (19:11):
Right, Right. So, I mean, it's. It's two different
views on it of what you like, though.
>> Brent (19:15):
Well, we're going to be giving the, uh, Compass Box
Metropolis, uh, three sips.
>> Harm (19:21):
Because you guys weighed it down.
>> Bob (19:23):
Uh-huh.
>> Harm (19:24):
Weighed it down, totally.
>> Brent (19:25):
All right, so take us to our next one Arm.
>> Harm (19:27):
Oh, thanks, Bob. Compass Box
Art Index. Art and decadence is
49 ABV, 98 proof, no
color added. Uh, they do light
filtration, non show, uh, non show filtered.
It's, uh, a limited edition of 9,000, 496
bottles.
>> Maury (19:46):
It's a lot of bottles.
>> Harm (19:47):
Almost 10,000 bottles. I mean, you can still call that limited edition
in Scotland, but that wouldn't be for bourbon.
Yeah, but Scotch has a
bigger range, so, uh, the Art Index is built
on malt whiskey from the Balmainic
distillery, finished separately for almost a year
in not one, but three different ex wine casks. Madeira,
(20:08):
Sauternes, and Marsala, which I freaking love all these
casks. Uh, to this base, they added
malt whiskey from the Linkwood distillery
aged in Palo Cortado sherry season butts
malt whiskey from the Glenmurray distillery finished in
Oloroso sherry season butts and,
um, grain whiskey from the now closed Port
Dundas distillery, which adds silk and
(20:30):
gloss. The color is.
>> Maury (20:32):
The description is just, like,
unbelievable.
>> Harm (20:35):
I know Maury is a bigger Compass Box fan than me, but we
disagreed. We tasted. We always taste before the show. Obviously,
we take our notes, but we disagree on these whiskeys.
Maury's not as impressed as I am.
>> Maury (20:46):
I love the old Compass Box.
>> Harm (20:48):
Yeah, I think James is doing a good job too,
dude. So the color here is a beautiful beaten
copper. The nose is just so rich with
fruit and butterscotch and
wine notes. This is all here. There's, uh,
toffee, there's banana, there's
apples.
There's that grassy note from the, uh, Linkwood, uh,
(21:11):
which is also sweet. This total butterscotch
bomb. And on the palate, dried
fruit, lots of vanilla,
um, tons of spice,
but, like, sweet spices like
cardamom and cinnamon and. Oh,
God, I Just can't stop smelling this. The butterscotch
is rich and ripe. And there's apricot, there's
(21:33):
apple. There's so much going on. And the finish is
long. I freaking love this. And Maury, tell me
why you hated it.
>> Maury (21:40):
No, I didn't hate it, actually. What I want to say is I'm
coming to see a lot of what you just said. It
just took a long time to open up. When I poured
it out of the bottle, it had none of those
notes. And now, I
hate to admit it, you might actually be right on
most of the things you've said. A
(22:00):
lot of those notes have jumped out of the glass. Now
that it's had an hour to.
>> Harm (22:05):
Sit in a glass, it didn't need the whole hour.
>> Maury (22:07):
The average American is not going to wait an hour. They
want to drink it the minute they pour it.
>> Justin (22:12):
Don't care.
>> Brent (22:13):
Make them wait.
>> Harm (22:15):
Brent, what do you think?
>> Justin (22:16):
I thought there was too much going on.
No, I mean, right? I mean, I thought there was too many. Too much going
on with it. It was, uh. It had too many finishes.
There was.
>> Harm (22:26):
I think Brett's a simple man. He needs his
corn.
>> Justin (22:30):
No, I mean, I see where you get those, but that's. They just didn't work
for me.
>> Maury (22:33):
He's Corn Fred from the Midwest. That's right.
>> Brent (22:37):
Is that all you got?
>> Justin (22:38):
That's what I got. I didn't want to say anything, you know, more
about it. Go ahead.
>> Brent (22:42):
No flavors, no nothing that you pulled out of it. Nothing out of the nose
in particular that you liked or didn't like?
>> Justin (22:47):
I like the raisins the most like the raisins.
>> Bob (22:49):
I like big butts. I cannot lie. I've heard that.
>> Harm (22:52):
Big sherry butts.
>> Julianna (23:03):
Rolling clouds and crashing
surf. Iridescent
dunes reflecting by the light,
uh, of the rising glowing
moon.
Seashore. Mesmerizing
night breeze. Hypnotizing.
>> Brent (23:24):
Uh.
>> Julianna (23:25):
We've come across these back roads
none too soon.
Look to the left, to the right.
Uh, keep your eyes on the road,
my darling. Wondering if
we're only passing
through
(23:48):
open roads and open
windows. My hand is yours
forever sweet love. Our eyes
ahead on this back road.
>> Brent (23:59):
Hey. And we're back. And we're just finishing up
our thoughts on the compass box art and
decadence. Um,
I'm. I'm with Harm. I think this is one of the best things I've had, and I
can't remember how long. Um, I mean, it's got a beautiful color to
it, really. Just. Just
a lovely hue.
>> Bob (24:18):
Killed it.
>> Harm (24:21):
He's the one who's complaining.
>> Justin (24:24):
They killed it. You see? What? There wasn't anything left.
>> Brent (24:28):
But the butterscotch on this is huge.
>> Justin (24:31):
See, uh, I didn't get the butterscotch. I think that's a. I
think that's a major thing for me is I didn't get butterscotch.
>> Harm (24:37):
Is your glass clean?
>> Brent (24:38):
Here's my custard.
>> Harm (24:40):
Butterscotch baby.
>> Justin (24:41):
Uh, I guess maybe I didn't pour enough in my glass
and you guys.
>> Harm (24:45):
I was a pig. I'm sorry.
>> Justin (24:46):
Yeah, yeah.
>> Brent (24:47):
I mean, just absolutely delicious and on the
palate.
Mhm.
Raisins and chocolate.
Yeah, like. Like a dried fruit medley.
Almost like a. It's like a Christmas fruitcake.
>> Harm (25:04):
It's not that sweet. And it's not.
>> Brent (25:06):
No, not sweet.
>> Harm (25:07):
Fruits.
>> Brent (25:07):
No, not sweet. Some of the same
fruits that dried fruity.
>> Justin (25:11):
It is like a fruitcake. And I'm not a big fruit.
>> Harm (25:13):
No, you guys are wrong. This is not the fruitcake. Whiskey,
uh, whatever you get, what you get. It's all
subjective. I understand that, but you're still wrong.
>> Brent (25:23):
Well, it's because your mother never let you at Christmas because she hated you.
>> Harm (25:27):
Love me.
>> Brent (25:27):
Exactly. So.
>> Justin (25:29):
Hey, she fed you with a sling.
>> Maury (25:31):
I know his mother. Yeah, she's a good woman.
>> Brent (25:33):
And she still doesn't like him.
>> Harm (25:34):
That's why she has good taste.
>> Brent (25:35):
Yeah, she still doesn't like him though.
>> Harm (25:36):
She knew about him. Give me love.
>> Brent (25:40):
Absolutely delicious. So
we're gonna give the uh, Compass box. Art and
decadence are well deserved.
>> Harm (25:47):
Forceps under protest. You guys keep weighing
these down.
>> Maury (25:51):
Mhm.
>> Brent (25:51):
All right, Justin, tell us about our next one.
>> Bob (25:54):
So now we get to talk about Compass Box.
Delos 49 alcohol by
volume. It says it's 98
proof. I guess that's the math. Natural
colored non chill filter.
>> Brent (26:07):
Multiplied by two.
>> Bob (26:08):
Limited edition of
5520 bottles.
>> Harm (26:13):
I guess.
>> Bob (26:14):
Minus the one we got. The second release
in the extinct blends quartet.
>> Maury (26:19):
Hey, we didn't get a full bottle.
>> Harm (26:21):
Yeah, we only got small bottles.
>> Bob (26:22):
If we can pretend it's big. Delos was created with.
>> Harm (26:25):
Just like your wife.
>> Bob (26:27):
That's exactly.
>> Harm (26:28):
She pretends.
>> Bob (26:29):
Well, exactly. Thank God she can
pretend. Delos was created with malt whiskeys from
the Glen Elgin Imperial and Milton Duff
distilleries. All from American oak
barrels bring enticing
exotic fruit and vanilla notes while lush
and fragrant grain whiskey preserves the delicate
mouthfeel that was
(26:50):
Aslia's Asylum
hallmark. So it was a light
color.
>> Maury (26:57):
Asylum was one of their first original
releases.
>> Harm (27:01):
Yeah, back in the day.
>> Justin (27:02):
Right.
>> Bob (27:02):
Out of the bottle. I got a. Got a
wet T shirt and the
washing machine too long. But that faded off over
time.
>> Harm (27:11):
Now, that depends on what detergent and what fabric.
>> Maury (27:14):
Spring break. Too much time on it was, um,
Lauderdale.
>> Bob (27:19):
Fabuloso.
>> Harm (27:20):
Yeah. Oh, Jesus, you're so wrong.
>> Bob (27:22):
Ran out of detergent. Just used the floor cleaner.
>> Justin (27:25):
Oh, my God.
>> Bob (27:27):
Well, it'll get it done.
>> Harm (27:28):
This is definitely spring break 2005.
>> Bob (27:32):
But now the nose is lovely. Nice
fruits. Uh, kind of like a citric oil
now.
>> Harm (27:39):
And it's orange peel. It's orange peel, dude.
>> Bob (27:41):
No, it reminds me of, like, orange peel that you set
on fire. And, uh.
>> Harm (27:46):
Oh, you're fancy.
>> Bob (27:47):
Citric.
>> Harm (27:47):
You fancy boy.
>> Bob (27:48):
Drops come out charred.
>> Harm (27:49):
Orange peel. Yeah.
>> Bob (27:51):
Like they do with the bars.
>> Maury (27:53):
Yeah, yeah.
>> Bob (27:53):
Ah, yeah, that. And then I
got South American fruits,
like guavas from India,
pineapples, and you.
>> Harm (28:02):
Guys, I don't know. It's guava from India or South America. I don't know where it
originated, but.
>> Bob (28:06):
I know a nice, like, Thai iced
tea.
>> Harm (28:09):
Oh, yeah.
>> Bob (28:10):
Kind of note going on there.
>> Harm (28:12):
And the tea notes.
>> Bob (28:12):
A good call finish was like, um, black tea.
>> Harm (28:15):
Yeah.
>> Bob (28:16):
A little bit of cardamom. That's it. That's all I
got.
>> Justin (28:19):
So this was my favorite of all of the ones that we have today.
So the, um. All those.
All those tropical fruits and then, like, a vanilla cream
with it. And it was. It was nice. I. Just
nice and pleasant. It was kind of a little bit creamy
in the mouth and a little oily at the same time. It was a
combination of it, so I enjoyed
(28:40):
it. It wasn't bad.
>> Harm (28:42):
That's. That's as good as we're gonna get from you for scotch.
>> Bob (28:46):
I mean, that's a run out
and buy.
>> Brent (28:49):
He's getting a little excited over here.
>> Justin (28:54):
Yeah, I enjoyed that one. It was, uh.
>> Brent (28:57):
I'm a little concerned about him at this particular
juncture.
>> Maury (29:01):
You know, I actually as
concise and to the point as Brent was,
he was spot on. It was
pleasant, it was polite. It was
nice. It was
very tropical compared to the other stuff, I would
agree. I love the mouth feel. I
love the finish. I love the nose.
(29:23):
I thought this was the most reminiscent of
John Glaser days at Compass
Box. And for that reason,
it did remind me of Asilah. And I was a big
fan of Asylum, one of their early core, uh,
whiskeys. And, uh, I like this very much. I could
sit and drink this all day.
>> Harm (29:43):
So to me, Asila was my least
favorite whiskey. From Compass Box. Yes.
>> Maury (29:48):
But it was still Very good.
>> Harm (29:50):
It was good, but it was too much grain whiskey and I'm not a huge grain
whiskey fan, which I'm a scotch guy. I like single
malts. This is, there's, there's grain in here, but not a
lot. There's a blend of malt and grain whiskeys, corn and wheat
whiskeys. So that's what appealed to Brent because he's a
bourbon guy and to me, the nose.
Brent, you said. And ah, both of you guys said the right things. The tropical
(30:10):
fruits, the orange peel. He says it's charred.
To me, I, I pulled that out. It's, it's weak, it's,
it's smoky, it's fantastic. Bob, what do you
think?
>> Brent (30:19):
Now I have no time to talk. So it's not smoky.
I think it's delicious. I think
really there's not much I would change for this.
>> Maury (30:27):
More than enough time.
>> Brent (30:28):
Some beautiful fruits, um, some white chocolate on
it. It's got a nice mouth.
>> Maury (30:35):
Mhm.
>> Brent (30:37):
It's got a great viscosity to it. I love it.
>> Harm (30:39):
So awesome, dude.
>> Brent (30:41):
You know, I, I think it was
fantastic. I just wish they sent us a bigger bottle of
it. So we're going to give the Compass Box
Delos four sips.
>> Harm (30:52):
That's classified.
>> Julianna (31:03):
Rolling clouds and crashing sur
iridescent dunes
reflecting by the line of a
rising glowing moon
Seashore mesmerizing
night breeze hypnotizing.
(31:25):
We've come across these back roads
none too soon.
Look to the left, to the
right. Keep your eyes on the
road my darling Wondering
if we're only passing
through
(31:48):
open roads and open
windows. My hand is yours
forever sweet love. Our uh, eyes
are hit on this back.
>> Brent (32:00):
Hey. And we're back. We just finished up with the
Compass Box Delos and now we are going on
to our next whiskey from Compass Box which is the
Compass box celestial. It's
50% ABV, 100 proof natural color
nacho filtered. Five uh, thousand
532 bottles of this were produced.
This is the fourth and the last of the extinct
(32:22):
blends quartet. Celestial accentuates the
smokiness of its forebear. Drawing on malt whiskeys from
Ardbeg and Kalila.
>> Harm (32:29):
Yes.
>> Brent (32:30):
Yes.
>> Harm (32:31):
I'm excited.
Where's the. I'm aroused sound effect. I need that
one.
>> Julianna (32:37):
I am um.
>> Justin (32:38):
Nobody can tell.
>> Harm (32:39):
Yes, nobody can tell.
>> Bob (32:45):
So break out my, my binoculars.
Oh yes, he is excited.
>> Brent (32:50):
So these, these two whiskeys were,
these were batches that they bought uh, six years ago
for, for the original no name release.
So.
>> Harm (32:58):
Oh, no Name is one of my.
>> Brent (33:00):
Favorite so that's where the. These two came from.
>> Harm (33:03):
So there was two no name releases. Or three. Maybe there's four
now. Geez. So.
>> Brent (33:07):
So beautiful color. Um, light
golden hue to it. Kind of a
sunflower.
The smoke on it. Light to medium
smoke.
It's more of a. I get more.
I get a salinity to it.
>> Harm (33:25):
How do you say light smoke?
>> Justin (33:27):
I know that. That's what I try to figure out.
>> Harm (33:29):
I think he's drunk.
>> Brent (33:30):
No, Uh, I think.
>> Harm (33:31):
Yeah. The rest of us think it's a heavy smoke. And I'm just smoking like
you.
>> Brent (33:34):
But there's definitely a sea air to it.
>> Harm (33:37):
Oh, yeah. Ocean. That's definitely that.
>> Brent (33:40):
There's definitely the saltiness to it.
>> Harm (33:42):
Khalila and Ardbeg are there.
>> Brent (33:43):
And on the palate. Hold on. Mhm.
>> Maury (33:48):
Mhm.
>> Brent (33:52):
It's got a nice flowing coat to it. It
gets the whole palate. There's a sweetness to
it that comes through the smoke.
>> Harm (34:01):
There's a kalila.
>> Brent (34:02):
There's definitely some.
>> Maury (34:04):
There's.
>> Brent (34:04):
There's some roasted pineapple in there.
Maybe some papaya. I mean, it's like a.
It's like Carmen Miranda's hat. It's a pile of
tropical fruit. Oh,
that's delicious. I know they'll hate it, but I don't care. Screw them.
M. What did you think, Harm?
>> Harm (34:20):
We'll just do a show. I love it. Just like you did.
>> Brent (34:22):
Just ignore them.
>> Harm (34:23):
A man with good taste will just ignore them.
Look, it's. It's polarizing. I understand. If you like
peated whiskey.
>> Justin (34:30):
This.
>> Brent (34:30):
You'll love this.
>> Harm (34:31):
You're gonna love this. And it's not over the top, Pete.
There's. It's. It's a lot of good smoke.
It's not. Yeah, it's not octamore. It's not 216 parts per million or
whatever. You know, it's. There's
richness, there's. There's such good
spice. I, uh, just freaking love this
whiskey. Oh, my God. And ginger. I'm
(34:51):
just smelling it now. I added water to it just recently. I didn't
add water before, actually. I did. Ginger
is flowing out. This almost reminds me of like, uh, one of those old
Talisker, uh, special releases that's just
like candied ginger. There's sea salt
from the air that. Like this. This is Ardbeg and
Kalila and Talisker all blended together. But
they don't say Talisker. We know there's Ardbeg and Khalil in this
(35:14):
one, but it reminds me of the Talisker as well.
>> Brent (35:17):
It kind of m. Reminds me of a. Like a little bit of
tall. The Talisker Storm blended in.
>> Harm (35:22):
Yeah, Storm. Or that, uh, that Game of Thrones release they
did, which was candy ginger. So there's so much
great stuff going on in here, and it's.
It's oaky, and there's, um, just
tropical fruit in this, but the palate is creamy,
and the finish is infinite. Bob.
Uh, I'm sorry, Brett.
>> Brent (35:41):
The cream. Tell me why I'm wrong.
>> Justin (35:43):
Yeah, because. Because I think the smoke
overpowers this one. I
mean, the rest is table. No, I'm just. I'm gonna say
that. That those other. The other notes that you have, that
they're so minute compared to the smoke, that
it's. That I think that. That it takes. So it
distracts from it and it takes away from it, and that's
(36:03):
what. You know. So, I mean, you guys love that SM smoke, but I think that
the smoke doesn't allow you to get all those other flavors.
>> Maury (36:09):
I could not appreciate the pineapple and the tropical
notes that he expresses in the ginger.
>> Harm (36:14):
But you take them, right?
>> Maury (36:16):
But you really gotta dig deep to find them. Um, that the
smoke overpowers them. It's so out of balance.
>> Harm (36:22):
It's not up.
>> Julianna (36:23):
All right, all right.
>> Brent (36:24):
Just say the right thing.
>> Harm (36:25):
Say the thing I want you to say. It's
smoky.
>> Maury (36:29):
It's smoking. So smoky.
>> Harm (36:32):
I understand. I understand that. You try water or.
>> Justin (36:34):
No, I tried water. I added water to it.
>> Harm (36:36):
You bring the ginger and sweeteners?
>> Brent (36:38):
Brent added a quart. Is that a lot
to.
>> Harm (36:42):
To.
>> Justin (36:43):
To a one, uh, 300 parts water.
>> Harm (36:44):
To one part whiskey.
>> Justin (36:45):
Right, exactly.
>> Brent (36:46):
You know, 10 milliliters of whiskey and a quart of water.
>> Harm (36:48):
There you go.
>> Brent (36:49):
Yeah.
>> Justin (36:49):
He said it's just for me. I.
I couldn't get. I couldn't get all those other elements. I mean, they're
there, but you're. But they're so minute compared to the
smoke that's on there.
>> Harm (36:58):
Yeah, the base whiskeys are. Are Islay.
>> Justin (37:01):
You know. So, Justin, how about you?
>> Bob (37:04):
So it was pd. I got, like, really cool
barbecue smoke on it. On the palate, I
got more smoke. Beef rib and
pork, and the finish was pork and oak.
>> Harm (37:15):
You know, I didn't enjoy it. I didn't mention the umami notes.
You're very specific about them with beef ribbon. Pork. But yeah,
Justin, I mean, Maury.
>> Maury (37:22):
Yeah, we just talked about it. I mean, listen,
uh.
>> Brent (37:26):
Yep, we're going to go ahead and move on because we're running out
of Time. So we're going to give the Compass Box
Celestial three sips under
protest from this end of the table.
>> Justin (37:35):
It's more if you're a smokehead. Unless if you're not.
>> Brent (37:38):
Tell us about our last one.
>> Harm (37:39):
Okay, I'll be quick. Our last one is ultramarine, which is the
first release from the extinct plains. It's 102 proof.
No as before, no color, no chill
filtration. 5,000 something bottles
made. This is mostly Kalila and
Glendolan. So you got smoke and sweet together.
And then Cameron, Bridge and Girvan for the wheat,
uh, the, uh, the grain. Grains, well, those are mostly
(38:01):
wheat. So this is a beautiful golden color.
It's all about toffee and
Pete. So it's smoking sweet,
m. A little bit of nuttiness, a lot
of raisins, and the smoke is more
restrained. If you guys drank the, uh, previous
whiskey, the, uh. Was it Jesus.
>> Brent (38:21):
Celestial.
>> Harm (38:22):
The celestial, uh, you would be
overpowered. So, I mean, you would drink
this one first. What do you think, Brent?
>> Justin (38:30):
Now this one is more refined. This one here, the
smoke kind of enhances the flavors.
Yeah, it enhances the flavor. So you get those
tropical fruits. You get all those. And it. And it enhances it
so it's not. It doesn't overpower it.
>> Harm (38:43):
And I really like tropical is the previous one. Rich fruit.
>> Justin (38:46):
Right. With the fruits there. But so I've really enjoyed this
one. It was on. Was. Was my
second favorite of all of the five we did.
>> Harm (38:54):
So this is the first and we're doing the amount of work. This is the first release.
>> Justin (38:57):
Yeah, we should have done the last one, the other one last. And
this one before this.
>> Harm (39:01):
I blame Bob.
>> Justin (39:02):
You know, we all blame Bob. Right?
>> Bob (39:05):
I got, uh, toffee, a little bit of
fabuloso.
>> Harm (39:08):
Stop with the fabulous furniture polish.
>> Bob (39:11):
But the kind I like, good furniture polish and
light Pete Lemon Pledge. On the palette.
>> Harm (39:16):
I got a plebeian man.
>> Bob (39:18):
He likes good furniture polish, earthy nuts
and, uh, smoke. And on the finish, it was like light
nuts and smoke. And it was really good.
>> Harm (39:25):
It's fantastic. Mari, tell us why we're wrong. And
you the one who liked compass Box the most.
>> Maury (39:30):
No, I agree with Brian. I thought this one
showed much more restraint. There was balance between the
smoke and the sweet and the
tropical. This one was. This one was really
lovely. I enjoyed this. This one, something I could sit
and s throughout the day.
>> Harm (39:45):
This reminds me of a cigar box in the. In the distance. Just
a cigar box and some dried fruit.
>> Brent (39:50):
Bob, um, why do I have to waste my time out
witting morons. I don't
know.
>> Maury (39:56):
I'm sorry.
>> Harm (39:59):
Finish it up, man.
>> Brent (40:00):
I swear I think it's lovely.
It's got, it's got a really
pretty nose. The toffee comes through.
There's a sweetness that comes through on the tip
and on the palate.
>> Justin (40:17):
Mhm.
>> Brent (40:20):
It's nutty, but there's a sweetness to it.
It's almost like um, like caramelized
walnuts. And I
can more than walnut raisins, sultanas,
sticky sweet dried fruit.
>> Harm (40:33):
But it's got an oily palate.
>> Brent (40:34):
Yeah, it's, yeah, it's, it's got a great
viscosity to it. Um, the smoke is there, but
it's, it's fairly light. Um, it is
certainly not overpowering. I mean there's just a nice
underlayment of it and that's what's
Kalila. I mean Kalila is not the hit.
>> Justin (40:50):
You over the head.
>> Harm (40:51):
Glendolan is bringing a lot of sweetness, you
know, so that's going to moderate the
Kalila smoke.
>> Brent (40:57):
Well, it's. And again, Kalila is not
heavy with the smoke. You know, they're not heavy handed.
So. Delicious. We're going to give the compass
box ultramarine forceps.
>> Harm (41:09):
Just four classified. Just four.
Just four. Uh, these guys are weighing it
down. I swear to God
I will find you.
>> Justin (41:19):
No, I mean it's not, it was not a five whiskey to me. It
wasn't.
>> Harm (41:22):
Okay, I understand.
>> Justin (41:24):
It wasn't walking around pouting like your.
>> Harm (41:26):
Little sister took your last Oreo?
>> Julianna (41:29):
No, a limited edition Oreo.
>> Harm (41:33):
I'm sorry I'm bitter.
>> Maury (41:33):
I'm a little bit better.
>> Brent (41:34):
Yeah.
>> Harm (41:35):
Thank you.
>> Brent (41:35):
That's all the time we have for today. I want to thank everybody for joining.
Thank you, Brent.
>> Justin (41:39):
Uh, I suffered but I made it through. Thank you.
>> Harm (41:42):
It was a Scott show.
>> Brent (41:43):
Thank you, Maury.
>> Maury (41:44):
Thank you, Bob. Another fine day in the deep, dark, damp
basement.
>> Brent (41:47):
Thank you, Justin.
>> Bob (41:48):
Thank you. Great exploring whiskey with all you guys.
>> Brent (41:51):
And ah, thank you arm.
>> Harm (41:52):
You know, Bob, I've, I've said it before, I don't always
mean it, but thank you. This time I do.
>> Brent (41:58):
You never mean it. Were you kidding?
Well, for sip suds and smokes, this is made man. Bob, thanks for
joining us. Remember, life is too short to drink bad
whiskey. And fortunately today we didn't really have to do
that. So hooray.
>> Announcer (42:13):
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>> Brent (42:22):
Give it a little tappy tap tap tap a
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(42:47):
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(43:08):
join us for another episode and keep on
sipping.
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted
(43:29):
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios,
your host, the Good Old Boys. We'll see you all
next time.
On the next episode of sip, suds and
smokes.
>> Harm (00:03):
I am excited to be in the basement today. It's a scotch
show, uh, baby.
>> Brent (00:07):
Yeah, me too. Hell with these idiots.
So our sip segments are about wine,
distilled spirits, tea, coffee, and anything else you can
sip. And here are the whiskies we're going to discuss
today. We have The Daft Mill 2010
Cast Strength.
>> Harm (00:21):
Woohoo.
>> Brent (00:22):
We have Compass Box, Metropolis, Compass
Box Art and decadence, Compass
Box Delos, Compass Box Celestial,
and Compass Box Ultramarine.
>> Maury (00:33):
Compass Box is a company that is well known to fans
of our show. Founded in 2000 by
John Glaser, Compass Box is one of the most
innovative whiskey blenders in the world,
sourcing casks from different distilleries and
using the blender's art to come out with
a unique and superior product.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff, uh, is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:49):
And now it's sipping.
>> Brent (01:58):
Hey, it's sipping time again. Welcome to this sips
episode where everything good in life is worth discussing.
>> Harm (02:04):
Are we already on the air?
>> Brent (02:05):
No, man.
>> Harm (02:07):
I thought you jumped the gun, man.
>> Brent (02:08):
No, we're not on the air.
>> Harm (02:10):
No, I mean, everything good in life is worth discussing.
Except we never.
>> Brent (02:14):
If we were on the air, then you'd have to put your pants back on.
>> Harm (02:16):
Yeah. So now Brent's the one with no pants.
>> Brent (02:19):
Well, he doesn't own pants.
>> Justin (02:22):
Scottish.
>> Harm (02:24):
Yeah, we're, um, the best thing on it.
>> Brent (02:27):
Yeah, we're the best on at 2am in
Kazakhstan. So. Yeah, maybe.
>> Justin (02:33):
Maybe no Outlander reruns are on.
Well, they kind of got rid of, I mean, the
reruns after the first season. It's kind of like, uh,
you know, no more sex scenes.
>> Brent (02:43):
I think they just keep playing Borat over and over on a loop.
>> Justin (02:46):
Yeah. Oh, that would be good,
wouldn't it? That would be good. I. We could.
>> Bob (02:51):
I'd rather we could listen to this show.
>> Brent (02:54):
Yeah.
>> Harm (02:55):
Things like that.
>> Bob (02:55):
Yeah, well, it's mean.
>> Harm (02:57):
Yeah. It's like people who come
into my store and say, yeah, I haven't seen you lately because I've been cutting down
on my drinking. That's just insulting.
I mean, I care about your health, but you don't give up drinking when.
>> Brent (03:08):
You want them to tell the truth. Uh, we're not coming in because I can't stand.
>> Harm (03:11):
You know, they come back for Me, baby.
>> Brent (03:14):
Oh, sure. They keep telling you.
>> Harm (03:16):
So do the express. The intro. We've gone off the rails again.
>> Brent (03:18):
Yeah, exactly. This is made man Bob. And joining me today, our made
man Brent.
>> Justin (03:22):
Pleasure to be here. Even though it's a Scottish
episode and made man Mori.
>> Maury (03:27):
I wore my thigh high wellies today because
I got a feeling we'll be wading in it deep.
>> Brent (03:33):
And good old boy Justin.
>> Maury (03:35):
It's a pleasure to be here, Bob.
>> Harm (03:38):
That was a weird accent that was off.
>> Brent (03:41):
And good old boy Harm.
>> Harm (03:42):
Thanks for having me, Bob. I am excited to be in the basement today.
It's a scotch show, baby.
>> Brent (03:47):
Yeah, me too. Hell with these idiots.
So our sip segments are about wine,
distilled spirits, tea, coffee, and anything else you can
sip. And here are the whiskeys we're going to discuss
today. We have the Daft Mill 2010
cast strength. We have Compass box
Metropolis, Compass box, Art and
decadence, Compass box
(04:08):
Delos, Compass box celestial, and
Compass box ultramarine.
>> Harm (04:14):
Nice. We, uh, could have done a takeover show. We have more
compass box. Hey, guys at Compass box, Send us six
whiskeys next time.
>> Brent (04:20):
Yeah, what are you gonna do? I had 5.
>> Harm (04:22):
48.
>> Maury (04:22):
We normally do 8.
>> Harm (04:23):
Well, we can change the format. We. We're doing more commercials
now.
>> Brent (04:27):
All right, so we're gonna give you
our SIPs ratings along with our signature
sounds.
>> Harm (04:33):
I'm gonna start with, uh. We're gonna go around Robin today. So I'm.
All right. Best Scottish accent.
>> Justin (04:38):
Scottish accent. Yes.
>> Harm (04:39):
All right. Give me a glass of water to wash out my
mouth.
There's Indians in Scotland.
>> Brent (04:47):
Who do you think's making the curry?
>> Harm (04:49):
Yeah. Yeah, Bob, your turn.
>> Brent (04:53):
All right, Two sips.
Nice. What else you have
from southern Scotland?
>> Julianna (05:00):
Well, isn't that nice?
>> Justin (05:04):
Three sips. M. Interesting. What
is this again?
>> Brent (05:09):
Wait, what the.
>> Bob (05:12):
The leprechaun invaded Scotland.
>> Brent (05:16):
All I know is I'm holding really tightly onto my
lucky charms right now.
>> Maury (05:22):
What did you say three?
>> Brent (05:24):
Yes, you're Four.
>> Maury (05:25):
Four.
>> Harm (05:25):
You're on four.
>> Maury (05:26):
Four sips. Let's keep this one a
secret to ourselves. Pour me another.
>> Brent (05:32):
Sounds like he's from Jersey. Sounds like Rocky
on. On value.
>> Harm (05:36):
Is it Philly? Okay. Okay. Justin Brigham. Bring
it home, Justin.
>> Bob (05:40):
Five sips.
>> Brent (05:41):
Oh, my.
>> Maury (05:42):
Miss Money. Penny. I was trying to wear anything. Could be
this good.
>> Harm (05:46):
Yeah.
>> Brent (05:46):
Oh, my goodness.
>> Harm (05:48):
You cheated by bringing money Penny.
>> Brent (05:52):
That was pretty weak.
>> Maury (05:54):
Yes, I would have been.
>> Brent (05:55):
I mean, that was pretty damn weak. I mean,
he's done.
>> Harm (05:59):
He's done better spotters. What are we thinking, though?
>> Brent (06:01):
All right, well, Brent, toast better first. Whiskey.
>> Justin (06:04):
Thanks.
>> Harm (06:04):
Bob.
>> Justin (06:04):
The first whiskey we have is, uh, daft mill
2010 cast strength. This is
58.7 ABV
117.4 proof. It's aged in
15. First fill ex bourbon cask. It's
distilled between January and July
2010 at, uh, 2400 bottles
output.
>> Harm (06:23):
This is a 12 year old.
>> Maury (06:25):
I think it's really important. It's actually 13. It was bottled in
2023. That would be an important tidbit, but.
>> Harm (06:30):
And it's actually 12 years though. It's, it's, it's been. They
count the m. Number of months.
>> Justin (06:35):
Yeah. So. So Death Mill is a family farm owned
and operated by the brothers Francis and Ian
Colbert. Their main enterprises are growing
cereals, mainly barley,
rearing cat beef cattle and growing
potatoes. So in June 2003, the
family applied for planning permission to convert the old
(06:55):
mill buildings into a distillery. It took most of
2005, 2004 and 2005 to repair
the buildings and install all the equipment. By
St. Andrew's Day, 2005, when they received their
license from Her Majesty's Revenue and Customs,
they began distilling. In this story, they used
the barley from the farm and the water from their own artesian
(07:16):
well. The spent grains from distilling are used
to feed the farm's cattle. The leftover liquid from the
distillate distillation is stored in a large tank on the
farm, then sprayed onto the grass or barley
stubble as fertilizer. The warm water that
was used to cool the stills is either kept to be used for the
next mash or is pumped into the duck pond
(07:36):
where any heat is lost. It also helps
stop the pond from freezing over in the winter. The
distillery operates on a seasonal basis around the
farming calendar. Daft Mill began distilling in
2005 and did not release their first product until
2018.
>> Harm (07:52):
Nice. Yeah, I mean, I got my first daff
mill in Florida, uh, in 2022.
>> Justin (07:58):
Yeah. So the color on this really light
straw, really light color on this. But on the
nose I get, I get floral and a little
bit of banana bread. Mostly banana bread on
this.
>> Harm (08:10):
No.
>> Justin (08:11):
Oh, yeah.
>> Harm (08:11):
So wrong. Go ahead.
>> Justin (08:12):
On the palate.
>> Harm (08:13):
I'll correct you later.
>> Justin (08:13):
On the palate, it's a nice oily palate.
>> Brent (08:16):
Butter.
>> Justin (08:17):
Ah, White pepper pops out
the banana bread. It's just a nice, clean,
crisp palette on this. It's, um, it's very
refreshing. Um, nice finish.
It's very enjoyable. You know, for a bourbon guy, this
is probably the one that I would pick out to Enjoy for the
day.
>> Harm (08:34):
This is definitely a bourbon, guys. Uh, scotch. You're right,
yeah.
>> Justin (08:38):
Uh, Justin, what do you think about this?
>> Bob (08:41):
So the nose was like
malty sweet. Pretty standard
for scotch nose kind of reminded me of
Speyside, but it's got a little spicier than it
normally would be.
>> Harm (08:53):
This is a lowland, but yeah, I understand why you're saying Speyside.
>> Bob (08:55):
The palate was sweet, malty, and a little
grassy and the finish was light. I
thought it was pleasant. What'd you think, Maury?
>> Maury (09:04):
I couldn't agree with you more, Justin. I know it's a rarity,
but I thought it was pleasant. Nice,
easy drinking. Could definitely hang out
almost anywhere. Doing anything, sipping on it all
day. Little highball, little sparkle
and an ice cube.
>> Harm (09:19):
Oh, highball would be perfect with this.
>> Maury (09:21):
This would be a perfect highball.
>> Harm (09:22):
It's expensive highball, though.
>> Maury (09:24):
Well, it's not cheap. But you know, listen, they're farm to glass. They're
doing it the right way. They've done a really
amazing job. Uh, this is, you know, one of.
>> Brent (09:32):
Their early, uh, and they're turning up
properly aged whiskeys. They're not turning out.
>> Harm (09:38):
They didn't screw up because they're making money as farmers.
>> Brent (09:40):
Yeah.
>> Bob (09:40):
Ah.
>> Brent (09:40):
Uh, so they're able to hold on.
>> Bob (09:42):
To it 12 years.
>> Harm (09:44):
Right. So the first release in Florida that was available was
the 9 year old DAFF Mill and was
absolutely stunning. This is a pale
gold color and I got sweet red apples
on the nose. And Brent, I said you were wrong on the
banana bread. I don't know what it is. It's maybe the power
suggestion or because I had a couple drops of water. Definitely it's the
(10:04):
banana bread. You're right. I was gonna say you were wrong, but added
water to it. I got the banana bread.
>> Maury (10:08):
All right, I'm add the water, but I didn't get any banana or banana
bread.
>> Harm (10:11):
Sweet red apple, grapes, plums,
banana bread. And on a palate with the
water, especially the
banana bread with the walnuts, you got the nuts in there and
you got chocolate and you got great, like spice, uh, at the
finish.
>> Maury (10:26):
That's my favorite way to have banana bread. But I just put
walnuts and banana bread. Yeah, I love it.
>> Harm (10:31):
You get the walnut, I'm telling you.
>> Maury (10:33):
But I'm not getting any of that.
>> Harm (10:35):
You are so broken. Worry.
>> Maury (10:36):
Just broken.
>> Harm (10:37):
Apparently I am, um, sweet and gorgeous
and that nuttiness, it's coming out. And
the. Justin, you said it was a light finish. I
just got medium to medium long.
>> Bob (10:47):
Water, added water Finish.
>> Harm (10:50):
What do you think?
>> Brent (10:50):
The water was huge. If you grab.
>> Harm (10:53):
If you get 117.4 proof, it's cast strength.
>> Brent (10:56):
Yeah.
>> Harm (10:56):
Add a little water to open it up.
>> Maury (10:58):
I've added the water. I'm still not getting the banana.
>> Justin (11:00):
Yeah, big, big, big difference.
>> Harm (11:02):
No, no, it's not fresh banana. It's banana bread. It's the
nuttiness. It's the bread.
>> Maury (11:06):
It's really good.
>> Harm (11:07):
Sweetness.
>> Brent (11:08):
Delicious sweet Harms.
>> Bob (11:10):
Craving carbs.
>> Harm (11:11):
I am craving apples.
>> Maury (11:13):
Your sugar is spiking, Harm.
>> Brent (11:16):
And the water on this one, usually the water.
We always preach to add water and sometimes it helps and sometimes
it doesn't do anything.
>> Harm (11:23):
It's not. If you own the bottle. It's not going to hurt to add water if you're
a swarm, you know, really.
>> Brent (11:28):
It opened it up for me big time. I mean it.
I already liked it before, but after adding water though.
Yeah, the palate just almost exploded.
>> Harm (11:36):
There's a reason why it's expensive. Like Marty said, grain to
glass, the whole thing. Oh, uh, yeah.
>> Brent (11:42):
Absolutely delicious. From a farm producer, which
is awesome. Which is. This is great. Like Maury said, they're doing it the right
way. So we're going to be giving The Daft Mill
2010 cast strength an extremely well deserved four
sips.
>> Harm (11:54):
That's classified.
>> Brent (11:56):
We'll be back.
>> Julianna (12:03):
Rolling clouds and crashing
surface Iridescent
dunes Reflecting by the
light of the rising glowing
moon
Seashore mesmerizing
night breeze hypnotizing uh.
(12:25):
We've come across these back
roads none too soon
look to the left, to the
right Keep your eyes on the
road, my darling Wondering
if we're only passing
through
(12:48):
open roads and open
windows My hand is yours
forever sweet love Our eyes
ahead on this back row
hey.
>> Brent (13:00):
And we're back. We just finished talking about the delicious
daft mill 2010 cast drinks. So we're going to go to our next
whiskey and we're going to have Maury tell us about that.
>> Maury (13:08):
Thank you, Bob. Compass Box is a company that
is well known to fans of our show. Founded
in 2000 by John Glaser, a former
marketing director at Johnnie Walker, Compass
Box is one of the most innovative whiskey
blenders in the world, sourcing casks
from different distilleries and using the
blender's art to come out with
(13:30):
a unique and superior product. Rather than
handcuff themselves by strictly adhering to
old ways, Compass Box has made a name
for themselves through creative
creativity, innovation and
occasionally a little irreverence
in their quest to make blends cool again.
(13:51):
After 23 years at the helm, John
Glaser retired and turned the reins over to
current blending team headed up by James
Saxon, who has been a whiskey maker
at Compass box since
2019. The first
whiskey is the Compass Box
Metropolis. It's 49
(14:12):
ABV or 98 proof natural
color, non chill filtered. It is a limited edition
of 5,910 bottles.
The third released in the extinct blends
quartet.
Metropolis uses some of their rarest and
most mature stocks. It centers around
(14:32):
nutty and biscuity single malt from
the Aberlore distillery. Aged in
recharred American oak barrels.
This is supported by citrusy and vanilla
accented single malt from the Milton Duff
distillery. A blended grain parcel
and a hint of herbal smoke courtesy of malt
whiskey from Bowmore distillery complete the
(14:55):
complex recipe. The color of
this whiskey is a very pale straw on the
nose.
>> Harm (15:02):
There are no pale straw. It's just straw. Dude. Pale
straw is sauvignon blanc. It's got more color.
>> Maury (15:08):
Okay. It's a day old straw,
uh, a little bit of honey
vanilla fudge, hint of
apricot and fresh fig on the nose.
>> Harm (15:18):
Oh, yeah.
>> Maury (15:22):
The palette has a really nice viscosity. It's rich,
it's complex. There's definitely a hints
of, of a little smoke and woodiness on the
palate and then it just sort of lingers on
medium to long. It just sort of dances on your palate
and eventually fades off. It's a very
interesting whiskey. Um,
pleasant, light, easy drinking
(15:45):
and has lots of different layers to it. What'd you think,
Justin?
>> Bob (15:48):
So on the nose it was malty
light note, like a mild chocolate really.
>> Harm (15:54):
It's uh, not whoppers though. A little bit of prunes, not enough
chocolate.
>> Bob (15:58):
Slightly smoky on the
palate. It was really, uh, delicious. It
was fruity, chocolatey.
Uh, the smokiness on this
was not on the palate, but it was on the
finish. It was a little salty too.
And, uh, water didn't change it too much
(16:18):
for me. What did you think, Brent?
>> Justin (16:20):
Yeah, See, so for this one, I kind of thought I was in the Hawaiian
island, so I had that. I had that. You know, the pineapple
and the, uh, other fruits just kind of seemed like I was taken
off to an island and then it got ruined to me by the
smoke. I love it. No, because,
because I just thought that. I thought that the smoke.
>> Harm (16:38):
Different taste.
>> Justin (16:39):
No, that. I didn't think the smoke had to be there. I think that it kind of distracts
from. From what this could have been. The beautiful
fruitiness for what it could have been. I think,
uh, you know, I think maybe they, you know, it's
just. It's almost like they added the smoke just to have
another. Another texture or layer to
it. And I don't think it needed it.
>> Harm (16:57):
Well, that's because you're a bourbon guy. And, you know,
I, I regularly make fun of bourbon guys when they come into my store. I sell
them bourbon. I still, I'll still sell you bourbon,
but, uh, let me say, I freaking
love this whiskey, dude. This is because I love that
smoke with the sweet. The sweet. You. You hit
it on the head with the pineapple.
>> Brent (17:16):
Right?
>> Harm (17:16):
And the tropical notes. Uh, Maury, you said
apricot. Or did you say maybe it's off the
air, but so vanilla. Uh, pineapple,
apricot. The fruit is all there. But
there's hints of smoke on the nose. But on the palace, when
the smoke really hits.
>> Justin (17:31):
Right.
>> Harm (17:31):
I love that texture. I love that whole flavor.
>> Justin (17:33):
I just love everything about it. Except that I didn't think it needed.
You don't need.
>> Harm (17:37):
You don't want.
>> Justin (17:37):
I don't need that smoke on this one.
>> Harm (17:39):
I want the smoke. I just absolutely like that. Bob,
what do you think?
>> Brent (17:42):
I don't think you could have the pineapple without the smoke because I'm pretty sure that
pineapple's coming from the Be More.
>> Harm (17:47):
Oh, you're right. I didn't think about that. The
Aberlauer is bringing the. The other fruits in. The
pineapple is coming from. Be More also
brings in violets.
>> Bob (17:56):
Buchanan's pineapple. But someone finished it with
smoke.
>> Harm (18:00):
Well, it's just an abomination.
>> Brent (18:02):
Yeah, a lot of. I mean, a lot of Iowa whiskeys have that
pineapple, so you're not going to get that without putting in
something.
>> Harm (18:08):
Ardbeg is another famous one for their
19 year old is like roasted.
>> Maury (18:12):
Like.
>> Harm (18:12):
Have you roasted pineapple on a Grill? Yeah, that's
19.
>> Brent (18:16):
Uh, I absolutely love this.
The pineapple is there.
It doesn't knock you over with the smoke on the nose at all.
>> Harm (18:26):
No, it's just a hint on the. You know, I'm getting less hints
of like. Well, you said butter.
Somebody said butter.
>> Bob (18:33):
Brent, uh, did.
>> Harm (18:34):
Right?
>> Brent (18:34):
Yeah, but, but the, the tropical
fruity, the pineapple is still there on the palate.
Raisins and just
a nice, just a touch of smoke. Just enough to let
you know it's there. Not anything to hit you over the head.
Um, delicious.
>> Justin (18:51):
The smoke doesn't hit you over the head. I just don't think.
>> Harm (18:54):
Did you add water or no.
>> Justin (18:55):
Yeah, I did add water to it. Yeah.
>> Harm (18:56):
And that brought more smoke. Or more.
>> Justin (18:59):
It was all the Brent.
>> Brent (19:00):
Yeah.
>> Justin (19:00):
I don't think it changed. I don't think it changed it at all for me, but I
just think it didn't need the smoke on this one. It was. I would have enjoyed it
much more if I didn't have that smokiness. And you guys enjoyed it more
because of this.
>> Harm (19:09):
We like. We like smoke. Yeah.
>> Justin (19:11):
Right, Right. So, I mean, it's. It's two different
views on it of what you like, though.
>> Brent (19:15):
Well, we're going to be giving the, uh, Compass Box
Metropolis, uh, three sips.
>> Harm (19:21):
Because you guys weighed it down.
>> Bob (19:23):
Uh-huh.
>> Harm (19:24):
Weighed it down, totally.
>> Brent (19:25):
All right, so take us to our next one Arm.
>> Harm (19:27):
Oh, thanks, Bob. Compass Box
Art Index. Art and decadence is
49 ABV, 98 proof, no
color added. Uh, they do light
filtration, non show, uh, non show filtered.
It's, uh, a limited edition of 9,000, 496
bottles.
>> Maury (19:46):
It's a lot of bottles.
>> Harm (19:47):
Almost 10,000 bottles. I mean, you can still call that limited edition
in Scotland, but that wouldn't be for bourbon.
Yeah, but Scotch has a
bigger range, so, uh, the Art Index is built
on malt whiskey from the Balmainic
distillery, finished separately for almost a year
in not one, but three different ex wine casks. Madeira,
(20:08):
Sauternes, and Marsala, which I freaking love all these
casks. Uh, to this base, they added
malt whiskey from the Linkwood distillery
aged in Palo Cortado sherry season butts
malt whiskey from the Glenmurray distillery finished in
Oloroso sherry season butts and,
um, grain whiskey from the now closed Port
Dundas distillery, which adds silk and
(20:30):
gloss. The color is.
>> Maury (20:32):
The description is just, like,
unbelievable.
>> Harm (20:35):
I know Maury is a bigger Compass Box fan than me, but we
disagreed. We tasted. We always taste before the show. Obviously,
we take our notes, but we disagree on these whiskeys.
Maury's not as impressed as I am.
>> Maury (20:46):
I love the old Compass Box.
>> Harm (20:48):
Yeah, I think James is doing a good job too,
dude. So the color here is a beautiful beaten
copper. The nose is just so rich with
fruit and butterscotch and
wine notes. This is all here. There's, uh,
toffee, there's banana, there's
apples.
There's that grassy note from the, uh, Linkwood, uh,
(21:11):
which is also sweet. This total butterscotch
bomb. And on the palate, dried
fruit, lots of vanilla,
um, tons of spice,
but, like, sweet spices like
cardamom and cinnamon and. Oh,
God, I Just can't stop smelling this. The butterscotch
is rich and ripe. And there's apricot, there's
(21:33):
apple. There's so much going on. And the finish is
long. I freaking love this. And Maury, tell me
why you hated it.
>> Maury (21:40):
No, I didn't hate it, actually. What I want to say is I'm
coming to see a lot of what you just said. It
just took a long time to open up. When I poured
it out of the bottle, it had none of those
notes. And now, I
hate to admit it, you might actually be right on
most of the things you've said. A
(22:00):
lot of those notes have jumped out of the glass. Now
that it's had an hour to.
>> Harm (22:05):
Sit in a glass, it didn't need the whole hour.
>> Maury (22:07):
The average American is not going to wait an hour. They
want to drink it the minute they pour it.
>> Justin (22:12):
Don't care.
>> Brent (22:13):
Make them wait.
>> Harm (22:15):
Brent, what do you think?
>> Justin (22:16):
I thought there was too much going on.
No, I mean, right? I mean, I thought there was too many. Too much going
on with it. It was, uh. It had too many finishes.
There was.
>> Harm (22:26):
I think Brett's a simple man. He needs his
corn.
>> Justin (22:30):
No, I mean, I see where you get those, but that's. They just didn't work
for me.
>> Maury (22:33):
He's Corn Fred from the Midwest. That's right.
>> Brent (22:37):
Is that all you got?
>> Justin (22:38):
That's what I got. I didn't want to say anything, you know, more
about it. Go ahead.
>> Brent (22:42):
No flavors, no nothing that you pulled out of it. Nothing out of the nose
in particular that you liked or didn't like?
>> Justin (22:47):
I like the raisins the most like the raisins.
>> Bob (22:49):
I like big butts. I cannot lie. I've heard that.
>> Harm (22:52):
Big sherry butts.
>> Julianna (23:03):
Rolling clouds and crashing
surf. Iridescent
dunes reflecting by the light,
uh, of the rising glowing
moon.
Seashore. Mesmerizing
night breeze. Hypnotizing.
>> Brent (23:24):
Uh.
>> Julianna (23:25):
We've come across these back roads
none too soon.
Look to the left, to the right.
Uh, keep your eyes on the road,
my darling. Wondering if
we're only passing
through
(23:48):
open roads and open
windows. My hand is yours
forever sweet love. Our eyes
ahead on this back road.
>> Brent (23:59):
Hey. And we're back. And we're just finishing up
our thoughts on the compass box art and
decadence. Um,
I'm. I'm with Harm. I think this is one of the best things I've had, and I
can't remember how long. Um, I mean, it's got a beautiful color to
it, really. Just. Just
a lovely hue.
>> Bob (24:18):
Killed it.
>> Harm (24:21):
He's the one who's complaining.
>> Justin (24:24):
They killed it. You see? What? There wasn't anything left.
>> Brent (24:28):
But the butterscotch on this is huge.
>> Justin (24:31):
See, uh, I didn't get the butterscotch. I think that's a. I
think that's a major thing for me is I didn't get butterscotch.
>> Harm (24:37):
Is your glass clean?
>> Brent (24:38):
Here's my custard.
>> Harm (24:40):
Butterscotch baby.
>> Justin (24:41):
Uh, I guess maybe I didn't pour enough in my glass
and you guys.
>> Harm (24:45):
I was a pig. I'm sorry.
>> Justin (24:46):
Yeah, yeah.
>> Brent (24:47):
I mean, just absolutely delicious and on the
palate.
Mhm.
Raisins and chocolate.
Yeah, like. Like a dried fruit medley.
Almost like a. It's like a Christmas fruitcake.
>> Harm (25:04):
It's not that sweet. And it's not.
>> Brent (25:06):
No, not sweet.
>> Harm (25:07):
Fruits.
>> Brent (25:07):
No, not sweet. Some of the same
fruits that dried fruity.
>> Justin (25:11):
It is like a fruitcake. And I'm not a big fruit.
>> Harm (25:13):
No, you guys are wrong. This is not the fruitcake. Whiskey,
uh, whatever you get, what you get. It's all
subjective. I understand that, but you're still wrong.
>> Brent (25:23):
Well, it's because your mother never let you at Christmas because she hated you.
>> Harm (25:27):
Love me.
>> Brent (25:27):
Exactly. So.
>> Justin (25:29):
Hey, she fed you with a sling.
>> Maury (25:31):
I know his mother. Yeah, she's a good woman.
>> Brent (25:33):
And she still doesn't like him.
>> Harm (25:34):
That's why she has good taste.
>> Brent (25:35):
Yeah, she still doesn't like him though.
>> Harm (25:36):
She knew about him. Give me love.
>> Brent (25:40):
Absolutely delicious. So
we're gonna give the uh, Compass box. Art and
decadence are well deserved.
>> Harm (25:47):
Forceps under protest. You guys keep weighing
these down.
>> Maury (25:51):
Mhm.
>> Brent (25:51):
All right, Justin, tell us about our next one.
>> Bob (25:54):
So now we get to talk about Compass Box.
Delos 49 alcohol by
volume. It says it's 98
proof. I guess that's the math. Natural
colored non chill filter.
>> Brent (26:07):
Multiplied by two.
>> Bob (26:08):
Limited edition of
5520 bottles.
>> Harm (26:13):
I guess.
>> Bob (26:14):
Minus the one we got. The second release
in the extinct blends quartet.
>> Maury (26:19):
Hey, we didn't get a full bottle.
>> Harm (26:21):
Yeah, we only got small bottles.
>> Bob (26:22):
If we can pretend it's big. Delos was created with.
>> Harm (26:25):
Just like your wife.
>> Bob (26:27):
That's exactly.
>> Harm (26:28):
She pretends.
>> Bob (26:29):
Well, exactly. Thank God she can
pretend. Delos was created with malt whiskeys from
the Glen Elgin Imperial and Milton Duff
distilleries. All from American oak
barrels bring enticing
exotic fruit and vanilla notes while lush
and fragrant grain whiskey preserves the delicate
mouthfeel that was
(26:50):
Aslia's Asylum
hallmark. So it was a light
color.
>> Maury (26:57):
Asylum was one of their first original
releases.
>> Harm (27:01):
Yeah, back in the day.
>> Justin (27:02):
Right.
>> Bob (27:02):
Out of the bottle. I got a. Got a
wet T shirt and the
washing machine too long. But that faded off over
time.
>> Harm (27:11):
Now, that depends on what detergent and what fabric.
>> Maury (27:14):
Spring break. Too much time on it was, um,
Lauderdale.
>> Bob (27:19):
Fabuloso.
>> Harm (27:20):
Yeah. Oh, Jesus, you're so wrong.
>> Bob (27:22):
Ran out of detergent. Just used the floor cleaner.
>> Justin (27:25):
Oh, my God.
>> Bob (27:27):
Well, it'll get it done.
>> Harm (27:28):
This is definitely spring break 2005.
>> Bob (27:32):
But now the nose is lovely. Nice
fruits. Uh, kind of like a citric oil
now.
>> Harm (27:39):
And it's orange peel. It's orange peel, dude.
>> Bob (27:41):
No, it reminds me of, like, orange peel that you set
on fire. And, uh.
>> Harm (27:46):
Oh, you're fancy.
>> Bob (27:47):
Citric.
>> Harm (27:47):
You fancy boy.
>> Bob (27:48):
Drops come out charred.
>> Harm (27:49):
Orange peel. Yeah.
>> Bob (27:51):
Like they do with the bars.
>> Maury (27:53):
Yeah, yeah.
>> Bob (27:53):
Ah, yeah, that. And then I
got South American fruits,
like guavas from India,
pineapples, and you.
>> Harm (28:02):
Guys, I don't know. It's guava from India or South America. I don't know where it
originated, but.
>> Bob (28:06):
I know a nice, like, Thai iced
tea.
>> Harm (28:09):
Oh, yeah.
>> Bob (28:10):
Kind of note going on there.
>> Harm (28:12):
And the tea notes.
>> Bob (28:12):
A good call finish was like, um, black tea.
>> Harm (28:15):
Yeah.
>> Bob (28:16):
A little bit of cardamom. That's it. That's all I
got.
>> Justin (28:19):
So this was my favorite of all of the ones that we have today.
So the, um. All those.
All those tropical fruits and then, like, a vanilla cream
with it. And it was. It was nice. I. Just
nice and pleasant. It was kind of a little bit creamy
in the mouth and a little oily at the same time. It was a
combination of it, so I enjoyed
(28:40):
it. It wasn't bad.
>> Harm (28:42):
That's. That's as good as we're gonna get from you for scotch.
>> Bob (28:46):
I mean, that's a run out
and buy.
>> Brent (28:49):
He's getting a little excited over here.
>> Justin (28:54):
Yeah, I enjoyed that one. It was, uh.
>> Brent (28:57):
I'm a little concerned about him at this particular
juncture.
>> Maury (29:01):
You know, I actually as
concise and to the point as Brent was,
he was spot on. It was
pleasant, it was polite. It was
nice. It was
very tropical compared to the other stuff, I would
agree. I love the mouth feel. I
love the finish. I love the nose.
(29:23):
I thought this was the most reminiscent of
John Glaser days at Compass
Box. And for that reason,
it did remind me of Asilah. And I was a big
fan of Asylum, one of their early core, uh,
whiskeys. And, uh, I like this very much. I could
sit and drink this all day.
>> Harm (29:43):
So to me, Asila was my least
favorite whiskey. From Compass Box. Yes.
>> Maury (29:48):
But it was still Very good.
>> Harm (29:50):
It was good, but it was too much grain whiskey and I'm not a huge grain
whiskey fan, which I'm a scotch guy. I like single
malts. This is, there's, there's grain in here, but not a
lot. There's a blend of malt and grain whiskeys, corn and wheat
whiskeys. So that's what appealed to Brent because he's a
bourbon guy and to me, the nose.
Brent, you said. And ah, both of you guys said the right things. The tropical
(30:10):
fruits, the orange peel. He says it's charred.
To me, I, I pulled that out. It's, it's weak, it's,
it's smoky, it's fantastic. Bob, what do you
think?
>> Brent (30:19):
Now I have no time to talk. So it's not smoky.
I think it's delicious. I think
really there's not much I would change for this.
>> Maury (30:27):
More than enough time.
>> Brent (30:28):
Some beautiful fruits, um, some white chocolate on
it. It's got a nice mouth.
>> Maury (30:35):
Mhm.
>> Brent (30:37):
It's got a great viscosity to it. I love it.
>> Harm (30:39):
So awesome, dude.
>> Brent (30:41):
You know, I, I think it was
fantastic. I just wish they sent us a bigger bottle of
it. So we're going to give the Compass Box
Delos four sips.
>> Harm (30:52):
That's classified.
>> Julianna (31:03):
Rolling clouds and crashing sur
iridescent dunes
reflecting by the line of a
rising glowing moon
Seashore mesmerizing
night breeze hypnotizing.
(31:25):
We've come across these back roads
none too soon.
Look to the left, to the
right. Keep your eyes on the
road my darling Wondering
if we're only passing
through
(31:48):
open roads and open
windows. My hand is yours
forever sweet love. Our uh, eyes
are hit on this back.
>> Brent (32:00):
Hey. And we're back. We just finished up with the
Compass Box Delos and now we are going on
to our next whiskey from Compass Box which is the
Compass box celestial. It's
50% ABV, 100 proof natural color
nacho filtered. Five uh, thousand
532 bottles of this were produced.
This is the fourth and the last of the extinct
(32:22):
blends quartet. Celestial accentuates the
smokiness of its forebear. Drawing on malt whiskeys from
Ardbeg and Kalila.
>> Harm (32:29):
Yes.
>> Brent (32:30):
Yes.
>> Harm (32:31):
I'm excited.
Where's the. I'm aroused sound effect. I need that
one.
>> Julianna (32:37):
I am um.
>> Justin (32:38):
Nobody can tell.
>> Harm (32:39):
Yes, nobody can tell.
>> Bob (32:45):
So break out my, my binoculars.
Oh yes, he is excited.
>> Brent (32:50):
So these, these two whiskeys were,
these were batches that they bought uh, six years ago
for, for the original no name release.
So.
>> Harm (32:58):
Oh, no Name is one of my.
>> Brent (33:00):
Favorite so that's where the. These two came from.
>> Harm (33:03):
So there was two no name releases. Or three. Maybe there's four
now. Geez. So.
>> Brent (33:07):
So beautiful color. Um, light
golden hue to it. Kind of a
sunflower.
The smoke on it. Light to medium
smoke.
It's more of a. I get more.
I get a salinity to it.
>> Harm (33:25):
How do you say light smoke?
>> Justin (33:27):
I know that. That's what I try to figure out.
>> Harm (33:29):
I think he's drunk.
>> Brent (33:30):
No, Uh, I think.
>> Harm (33:31):
Yeah. The rest of us think it's a heavy smoke. And I'm just smoking like
you.
>> Brent (33:34):
But there's definitely a sea air to it.
>> Harm (33:37):
Oh, yeah. Ocean. That's definitely that.
>> Brent (33:40):
There's definitely the saltiness to it.
>> Harm (33:42):
Khalila and Ardbeg are there.
>> Brent (33:43):
And on the palate. Hold on. Mhm.
>> Maury (33:48):
Mhm.
>> Brent (33:52):
It's got a nice flowing coat to it. It
gets the whole palate. There's a sweetness to
it that comes through the smoke.
>> Harm (34:01):
There's a kalila.
>> Brent (34:02):
There's definitely some.
>> Maury (34:04):
There's.
>> Brent (34:04):
There's some roasted pineapple in there.
Maybe some papaya. I mean, it's like a.
It's like Carmen Miranda's hat. It's a pile of
tropical fruit. Oh,
that's delicious. I know they'll hate it, but I don't care. Screw them.
M. What did you think, Harm?
>> Harm (34:20):
We'll just do a show. I love it. Just like you did.
>> Brent (34:22):
Just ignore them.
>> Harm (34:23):
A man with good taste will just ignore them.
Look, it's. It's polarizing. I understand. If you like
peated whiskey.
>> Justin (34:30):
This.
>> Brent (34:30):
You'll love this.
>> Harm (34:31):
You're gonna love this. And it's not over the top, Pete.
There's. It's. It's a lot of good smoke.
It's not. Yeah, it's not octamore. It's not 216 parts per million or
whatever. You know, it's. There's
richness, there's. There's such good
spice. I, uh, just freaking love this
whiskey. Oh, my God. And ginger. I'm
(34:51):
just smelling it now. I added water to it just recently. I didn't
add water before, actually. I did. Ginger
is flowing out. This almost reminds me of like, uh, one of those old
Talisker, uh, special releases that's just
like candied ginger. There's sea salt
from the air that. Like this. This is Ardbeg and
Kalila and Talisker all blended together. But
they don't say Talisker. We know there's Ardbeg and Khalil in this
(35:14):
one, but it reminds me of the Talisker as well.
>> Brent (35:17):
It kind of m. Reminds me of a. Like a little bit of
tall. The Talisker Storm blended in.
>> Harm (35:22):
Yeah, Storm. Or that, uh, that Game of Thrones release they
did, which was candy ginger. So there's so much
great stuff going on in here, and it's.
It's oaky, and there's, um, just
tropical fruit in this, but the palate is creamy,
and the finish is infinite. Bob.
Uh, I'm sorry, Brett.
>> Brent (35:41):
The cream. Tell me why I'm wrong.
>> Justin (35:43):
Yeah, because. Because I think the smoke
overpowers this one. I
mean, the rest is table. No, I'm just. I'm gonna say
that. That those other. The other notes that you have, that
they're so minute compared to the smoke, that
it's. That I think that. That it takes. So it
distracts from it and it takes away from it, and that's
(36:03):
what. You know. So, I mean, you guys love that SM smoke, but I think that
the smoke doesn't allow you to get all those other flavors.
>> Maury (36:09):
I could not appreciate the pineapple and the tropical
notes that he expresses in the ginger.
>> Harm (36:14):
But you take them, right?
>> Maury (36:16):
But you really gotta dig deep to find them. Um, that the
smoke overpowers them. It's so out of balance.
>> Harm (36:22):
It's not up.
>> Julianna (36:23):
All right, all right.
>> Brent (36:24):
Just say the right thing.
>> Harm (36:25):
Say the thing I want you to say. It's
smoky.
>> Maury (36:29):
It's smoking. So smoky.
>> Harm (36:32):
I understand. I understand that. You try water or.
>> Justin (36:34):
No, I tried water. I added water to it.
>> Harm (36:36):
You bring the ginger and sweeteners?
>> Brent (36:38):
Brent added a quart. Is that a lot
to.
>> Harm (36:42):
To.
>> Justin (36:43):
To a one, uh, 300 parts water.
>> Harm (36:44):
To one part whiskey.
>> Justin (36:45):
Right, exactly.
>> Brent (36:46):
You know, 10 milliliters of whiskey and a quart of water.
>> Harm (36:48):
There you go.
>> Brent (36:49):
Yeah.
>> Justin (36:49):
He said it's just for me. I.
I couldn't get. I couldn't get all those other elements. I mean, they're
there, but you're. But they're so minute compared to the
smoke that's on there.
>> Harm (36:58):
Yeah, the base whiskeys are. Are Islay.
>> Justin (37:01):
You know. So, Justin, how about you?
>> Bob (37:04):
So it was pd. I got, like, really cool
barbecue smoke on it. On the palate, I
got more smoke. Beef rib and
pork, and the finish was pork and oak.
>> Harm (37:15):
You know, I didn't enjoy it. I didn't mention the umami notes.
You're very specific about them with beef ribbon. Pork. But yeah,
Justin, I mean, Maury.
>> Maury (37:22):
Yeah, we just talked about it. I mean, listen,
uh.
>> Brent (37:26):
Yep, we're going to go ahead and move on because we're running out
of Time. So we're going to give the Compass Box
Celestial three sips under
protest from this end of the table.
>> Justin (37:35):
It's more if you're a smokehead. Unless if you're not.
>> Brent (37:38):
Tell us about our last one.
>> Harm (37:39):
Okay, I'll be quick. Our last one is ultramarine, which is the
first release from the extinct plains. It's 102 proof.
No as before, no color, no chill
filtration. 5,000 something bottles
made. This is mostly Kalila and
Glendolan. So you got smoke and sweet together.
And then Cameron, Bridge and Girvan for the wheat,
uh, the, uh, the grain. Grains, well, those are mostly
(38:01):
wheat. So this is a beautiful golden color.
It's all about toffee and
Pete. So it's smoking sweet,
m. A little bit of nuttiness, a lot
of raisins, and the smoke is more
restrained. If you guys drank the, uh, previous
whiskey, the, uh. Was it Jesus.
>> Brent (38:21):
Celestial.
>> Harm (38:22):
The celestial, uh, you would be
overpowered. So, I mean, you would drink
this one first. What do you think, Brent?
>> Justin (38:30):
Now this one is more refined. This one here, the
smoke kind of enhances the flavors.
Yeah, it enhances the flavor. So you get those
tropical fruits. You get all those. And it. And it enhances it
so it's not. It doesn't overpower it.
>> Harm (38:43):
And I really like tropical is the previous one. Rich fruit.
>> Justin (38:46):
Right. With the fruits there. But so I've really enjoyed this
one. It was on. Was. Was my
second favorite of all of the five we did.
>> Harm (38:54):
So this is the first and we're doing the amount of work. This is the first release.
>> Justin (38:57):
Yeah, we should have done the last one, the other one last. And
this one before this.
>> Harm (39:01):
I blame Bob.
>> Justin (39:02):
You know, we all blame Bob. Right?
>> Bob (39:05):
I got, uh, toffee, a little bit of
fabuloso.
>> Harm (39:08):
Stop with the fabulous furniture polish.
>> Bob (39:11):
But the kind I like, good furniture polish and
light Pete Lemon Pledge. On the palette.
>> Harm (39:16):
I got a plebeian man.
>> Bob (39:18):
He likes good furniture polish, earthy nuts
and, uh, smoke. And on the finish, it was like light
nuts and smoke. And it was really good.
>> Harm (39:25):
It's fantastic. Mari, tell us why we're wrong. And
you the one who liked compass Box the most.
>> Maury (39:30):
No, I agree with Brian. I thought this one
showed much more restraint. There was balance between the
smoke and the sweet and the
tropical. This one was. This one was really
lovely. I enjoyed this. This one, something I could sit
and s throughout the day.
>> Harm (39:45):
This reminds me of a cigar box in the. In the distance. Just
a cigar box and some dried fruit.
>> Brent (39:50):
Bob, um, why do I have to waste my time out
witting morons. I don't
know.
>> Maury (39:56):
I'm sorry.
>> Harm (39:59):
Finish it up, man.
>> Brent (40:00):
I swear I think it's lovely.
It's got, it's got a really
pretty nose. The toffee comes through.
There's a sweetness that comes through on the tip
and on the palate.
>> Justin (40:17):
Mhm.
>> Brent (40:20):
It's nutty, but there's a sweetness to it.
It's almost like um, like caramelized
walnuts. And I
can more than walnut raisins, sultanas,
sticky sweet dried fruit.
>> Harm (40:33):
But it's got an oily palate.
>> Brent (40:34):
Yeah, it's, yeah, it's, it's got a great
viscosity to it. Um, the smoke is there, but
it's, it's fairly light. Um, it is
certainly not overpowering. I mean there's just a nice
underlayment of it and that's what's
Kalila. I mean Kalila is not the hit.
>> Justin (40:50):
You over the head.
>> Harm (40:51):
Glendolan is bringing a lot of sweetness, you
know, so that's going to moderate the
Kalila smoke.
>> Brent (40:57):
Well, it's. And again, Kalila is not
heavy with the smoke. You know, they're not heavy handed.
So. Delicious. We're going to give the compass
box ultramarine forceps.
>> Harm (41:09):
Just four classified. Just four.
Just four. Uh, these guys are weighing it
down. I swear to God
I will find you.
>> Justin (41:19):
No, I mean it's not, it was not a five whiskey to me. It
wasn't.
>> Harm (41:22):
Okay, I understand.
>> Justin (41:24):
It wasn't walking around pouting like your.
>> Harm (41:26):
Little sister took your last Oreo?
>> Julianna (41:29):
No, a limited edition Oreo.
>> Harm (41:33):
I'm sorry I'm bitter.
>> Maury (41:33):
I'm a little bit better.
>> Brent (41:34):
Yeah.
>> Harm (41:35):
Thank you.
>> Brent (41:35):
That's all the time we have for today. I want to thank everybody for joining.
Thank you, Brent.
>> Justin (41:39):
Uh, I suffered but I made it through. Thank you.
>> Harm (41:42):
It was a Scott show.
>> Brent (41:43):
Thank you, Maury.
>> Maury (41:44):
Thank you, Bob. Another fine day in the deep, dark, damp
basement.
>> Brent (41:47):
Thank you, Justin.
>> Bob (41:48):
Thank you. Great exploring whiskey with all you guys.
>> Brent (41:51):
And ah, thank you arm.
>> Harm (41:52):
You know, Bob, I've, I've said it before, I don't always
mean it, but thank you. This time I do.
>> Brent (41:58):
You never mean it. Were you kidding?
Well, for sip suds and smokes, this is made man. Bob, thanks for
joining us. Remember, life is too short to drink bad
whiskey. And fortunately today we didn't really have to do
that. So hooray.
>> Announcer (42:13):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap, just tap the subscribe button.
>> Brent (42:22):
Give it a little tappy tap tap tap a
roo.
>> Announcer (42:25):
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
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smokes.com our tasting notes flow out
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ipsudsandsmokes and our Facebook page
(42:47):
is always buzzing with lots of news.
You'll also be able to interact with the thousands
millions
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Do us a favor, take the time to rate this episode. If you're
listening to us online, that's a big help to us and we
get to see your feedback as well. Come back,
(43:08):
join us for another episode and keep on
sipping.
This has been a one tan hand production of
Sips, Suds and Smokes, a program devoted
(43:29):
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios,
your host, the Good Old Boys. We'll see you all
next time.
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