February 14, 2025 • 51 mins
Yeah, that’s just not right
@whiskeyjypsi @ heavensdoorwhiskey @heavenhilldistillery @kentuckypeerless @beamdistilling #whiskey #bourbon #wheaters #podcast #radioshow #host
Co hosts : Good ol Boy Justin, Made Man Maury, Made Man Bob
SIPS – In this episode, our hosts taste and discuss an impressive lineup of bourbons. Each whiskey brings its own unique flavor profile and story, making for an engaging and entertaining discussion. From rich caramel notes to spicy finishes, our hosts share their tasting experiences, ratings, and personal anecdotes, ensuring a lively conversation filled with laughter and insightful commentary. Whether you're a whiskey connoisseur or just starting your journey, this episode is packed with valuable information and plenty of fun! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
5:45 Jypsi Explorer Straight Bourbon Whiskey 3 SIPS
11:15 Heavens Door Exploration Series I 3 SIPS
16:08 Kentucky Peerless Kentucky Straight Bourbon Rum Barrel Finish Batch 2 4 SIPS
20:40 Larceny Barrel Proof Kentucky Straight Bourbon Whiskey B524 4 SIPS
26:53 Indigos Hour 18 Yr Straight Bourbon Whiskey 3 SIPS
32:49 Old Overholt Cask Strength 11 Yr 4 SIPS
38:53 Elijah Craig Barrel Proof Kentucky Straight Bourbon Whiskey B524 5 SIPS
44:14 Old Fitzgerald Spring 2024 Release 5 SIPS
info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.
Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.
Enjoying that cool Outro Music, it’s from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc
The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”
Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
PUBLISHED BY: Alliance AudioSparx (BMI)
COURTESY OF: AudioSparx
TITLE: Back Roads
PERFORMED BY: Woods & Whitehead
COMPOSED BY: Terry Whitehead
PUBLISHED BY: Terry Whitehead
COURTESY OF: Terry Whitehead
Post production services : Pro Podcast Solutions
Advertising sales: Contact us directly
Content hosting services: Audioport, Earshot, Radio4All, & PodBean
Producer: Made Man Bob
Whiskey, Bourbon, Gypsy Explorer, Heaven'S Door, Kentucky Peerless, Larceny Barrel Proof, Indigo'S Hour, Old Overholt, Elijah Craig, Old Fitzgerald, Tasting Notes, Spirits, Whiskey Review, Craft Distilling, Bourbon Tasting, Whiskey Ratings, Whiskey Enthusiasts, American Whiskey, Distillation Process, Whiskey History
Mark as Played
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.
>> Brent (00:04):
Here are the whiskeys we're going to be discussing
today. So we have Gypsy Explorer
Straight Bourbon whiskey. We have Heaven's
Door Exploration series one. We
have Kentucky Peerless Kentucky Straight
Bourbon Rum Barrel finish batch number two,
Larceny barrel proof Kentucky straight bourbon
whiskey B524.
(00:26):
Indigo's hour 18 year straight bourbon
whiskey Old Overhaul cast strength 11
year Elijah Craig barrel proof
Kentucky straight bourbon whiskey b524. And
last but not least, Old Fitzgerald.
Yeah, I know. Spring 2024 release.
Now in, in my defense, I
(00:46):
don't think I got that until like the end of July.
It was like way into summer before that
came out.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. Sips, suds and
smokes with your smoking host, the good old
boys.
(01:49):
And now it's sippin time.
>> Brent (01:56):
Hey, it's sipping time again. And welcome to this sips
episode where everything good in life is worth discussing.
As always, we are the best thing on at 2am
yes, we are.
>> Bob (02:07):
Absolutely best thing.
>> Maury (02:09):
No dispute.
>> Bob (02:10):
Yep.
>> Brent (02:12):
Your mom makes you turn TV off after two, doesn't she?
>> Bob (02:15):
Well, I used to listen to Dr. Demento after she told me to
go to bed. But the tv, yeah, that was off.
>> Brent (02:21):
I've been in a hotel where you don't listen to Dr. Demento. You listen to that
English chick for financial.
>> Bob (02:25):
The Economist. Yeah, the Economist every night.
But that only came out in 2008. So
we're not talking about childhood now.
>> Brent (02:32):
And the markets in Malaysia. Uh, I'll write down today.
>> Bob (02:35):
Yeah, pretty much credit.
>> Brent (02:37):
She puts you to sleep like. Yeah, that. That's why it's very
soothing.
>> Bob (02:41):
Learn about the world or go to sleep. These are your
two options.
>> Brent (02:44):
And I wake up thinking I'll be smarter when I wake up. And it never seems to work.
>> Bob (02:47):
Doesn't work. Didn't work for me.
>> Brent (02:49):
So much for sleep learning.
>> Bob (02:50):
I know, right?
>> Brent (02:53):
This is Made Man Bob. And joining me today, our made
man, Maury.
>> Maury (02:57):
Good afternoon, Bob. It's another delightful
afternoon in the basement.
>> Brent (03:02):
And good old boy Justin.
>> Bob (03:04):
Good morning. It is such a pleasure to be here.
What a lineup we have today.
>> Brent (03:10):
It does not suck to be us.
Well, our sip segments are all about wine, still
spirits, tea, coffee and anything else you can sip. And here
are the whiskeys we're going to be going discussing today.
So we have Gypsy Explorer, straight
Bourbon whiskey. We have Heaven's Door
Exploration Series one, we have
Kentucky Peerless, Kentucky Straight Bourbon,
(03:33):
Rum Barrel Finish batch number two,
Larceny Barrel Proof Kentucky Straight Bourbon
Whiskey B524.
Indigo's Hour 18 Year Straight Bourbon
Whiskey Old Overhaul Cast Strength,
11 Year Old Elijah Craig barrel
proof Kentucky straight bourbon whiskey B524.
And last but not least, Old Fitzgerald.
(03:55):
Yeah, I know. Spring 2024 release.
Now in. In my defense, I
don't think I got that until like the end of January or
January or July. It was like way
into summer before that came out and I
just got the fall rollies and
it's now
2025. So you know,
(04:19):
in my defense. But m. We're drinking it now, so you
know, plead.
>> Bob (04:22):
Plead the fifth. Bu.
>> Brent (04:23):
Yeah, we're drinking it now, so who cares?
So.
So let's have Justin tell us all about our SIPs
rating.
>> Maury (04:31):
Oh gosh.
>> Bob (04:32):
Welcome to the lifestyles of the rich and
shameless. One sip.
Give me a glass of water to wash out my
mouth. This is disgusting.
Two sips. Nice, but what else do you
have?
>> Maury (04:53):
Well, isn't that nice?
>> Bob (04:55):
Three sips. This is
interesting. What was this again?
>> Maury (05:02):
Interesting.
>> Bob (05:05):
Four sips. Let's keep this
secret to ourselves.
Pour me another.
>> Maury (05:13):
That's classified.
>> Bob (05:17):
Five sips. Oh, uh, my. I was
unaware anything could be this good.
>> Brent (05:22):
Oh my goodness. Yes,
yes, yes, yes.
You know Robin leach died in 2018.
>> Bob (05:31):
Yes, but he still lives in my heart.
What else you got?
>> Brent (05:39):
Nothing, if nothing for that one.
So let's uh, start out with our first whiskey and we're gonna have
Maury tell us all about that one.
>> Maury (05:45):
Thank you, Bob. Outsider Spirits was founded
by CMA Entertainer of the Year and
10 time Grammy nominee Eric
Church and entrepreneur raj
Alva. In 2020, after two years
of research and development, the company officially launched
its first whiskey, Gypsy's Legacy,
Batch 001 in May of
(06:07):
2023, which received a double
gold from the San Francisco World Spirits
Competition. Their follow up to this was the release
of Gypsy in April of
2024. The first whiskey is the
Gypsy Explorer straight bourbon whiskey, coming in at
51.5% ABV or
103 proof.
(06:28):
Explorer's inaugural release is a blend of two six
year old bourbons, a low rye distilled in
Kentucky and an Indiana
high rye. The combined mash bill of
60% corn, 30% rye,
4% malted barley. The resulting
blend is then finished using two oak,
(06:49):
French oak, Cursius Robur from
France's famed forest de
Tronquet and American oak
from the Appalachian Mountains. The Forest of
Tranque was originally overseen by the Duke of
Bourbon and was later planted with oak trees by
Louis XIV to supply timber for the
(07:09):
French Navy. Appalachian oak was
selected as Outsider Spirits. Co
founder Eric Church grew up in
North Carolina.
>> Brent (07:19):
Wow.
>> Maury (07:21):
So this first whiskey has a beautiful
copper color to it on the
nose. Lots going on baking
spice, creme brulee, a little bit of
toffee.
Mouth has a beautiful mouth feel. It's coating.
You've got flavors of toffee and brown sugar
(07:41):
and creme brulee and spice, and the medium is
finished. It's a beautifully made whiskey. It's well
crafted. There are no inherent flaws. It
doesn't strike you as being outstanding or
extraordinary, but certainly is very
pleasant, very approachable, and very well made.
I think for their first release. This is really a very nice
whiskey, very approachable, and, uh,
(08:03):
I'd love to see what else they have coming down the pike in the future.
Justin, what did you think?
>> Bob (08:08):
I kind of got a hot, um, cocoa on the
nose, um, ground Pez,
a little bit of chalk, a light rye
hit on the palate, it was
sweet, woody, and someone
mixed in, like, a grape knee high
soda. And the finish was
sweet, um, and ends with wood. It
(08:29):
was pretty interesting. I don't really
know what they were going for, but they ended up in an interesting
place. What'd you think, Bob?
>> Brent (08:37):
I don't think they're going for Kool Aid, so, you know.
>> Bob (08:42):
Um, grape knee high is much higher end than Kool Aid.
>> Brent (08:45):
Oh, yeah.
>> Bob (08:45):
Come on.
>> Brent (08:47):
Well, I mean, on the nose, I got the caramel,
and I got that. That dusty, minerally kind of thing.
And I couldn't figure it out until you said it was Pez. And I'm like,
that's exactly it. It's opening that sleeve of
Pez on a summer when you were a kid. It's
that dusty, powdery kind of candy note to
it. And on the
(09:08):
palate,
it's a little bit sweet on the front palate,
but that dies out mid palette and back palette.
Um, on the back palette, I get Milk
Duds, that I'm picking up Milk Duds on this. You, uh,
know that real dark kind of caramel with, like, kind of plasticky,
chocolatey stuff on the outside.
(09:30):
Sure. It's got a
kind of slight tingle, a little bit of spice on the front
of the tongue.
Overall, not too bad. You know, uh, you know,
decent, solid, solid.
Uh,
I'm just. I'm searching for that French oak, and I'm just
(09:50):
not. I think it's.
I. I'm Just not picking up that French oak, which I would
have thought I would have gotten more of, but I
don't know how much of the French oak they used, you know, if
it was one cast versus ten of American,
but
usually that, that
francave oak you able to pick out.
(10:12):
But, uh, overall, you know, a fairly nice
whiskey. I thought it was fairly well done. Um,
usually something, uh, that's got, you know,
a celebrity's name attached to it is
usually not a great product. But this one, this one came out all right.
I think they did okay.
>> Bob (10:29):
So his J Jack Daniels was really good though.
>> Maury (10:31):
Uh, yeah, he picks a nice jack bottle.
>> Bob (10:33):
Yeah. Yeah.
>> Brent (10:36):
Well, not like he's in there making it.
>> Bob (10:39):
No, but, you know,
we've done picks too. We didn't make them either.
>> Brent (10:44):
I was gonna say our fat, our fat rear ends have been to Jack Daniels and
pick some pretty good barrels too, and nobody knows who the hell we
are.
>> Bob (10:50):
True.
>> Brent (10:51):
So true.
>> Maury (10:52):
We should be having another, uh, charity barrel coming down the
pike pretty soon.
>> Brent (10:56):
Yeah, I haven't called up yet, but yeah, I'm working on it,
so.
>> Bob (10:59):
Nice.
>> Brent (10:59):
Um, so we're going to be giving the Gypsy
Explorer straight bourbon whiskey a, uh, well
deserved. Three Sims.
>> Maury (11:08):
Bob, why don't you tell us about the next whiskey, please?
>> Brent (11:10):
So our next one is the Heaven's door
exploration series. 1 54%
ABV108 proof, uh, aged over five
years. The first release of this series from
Heaven's Door takes Tennessee straight bourbon whiskey
and finishes it in freshly dumped Calvados
brandy casks with the addition of medium heavy
toasted French oak staves. Calvados
(11:33):
is an apple brandy from Normandy, France.
The new medium heavy toasted French oak
staves source some quercious petraea trees,
commonly known as the sisal oak, Cornish
oak, or Irish oak. Uh, the species
is native to most of Europe and is the
predominant species species of oak and
tranqu. So on the color,
(11:57):
you know, nice copper penny
on the nose. The cinnamon
is the first thing that sort of leaps out of the glass.
Little bit of brown sugar,
little bit of, uh, brown butter.
(12:18):
Kind of a fresh cut oak.
And let's see, what does it taste like?
M
On the palate.
On the palate I'm getting some baking spice, a little bit of
cinnamon, a little bit of caramel
(12:39):
finish. Sort of dropped off a little
bit off the back palette, but
it's very, very prominent on the front and then the middle
palate.
>> Bob (12:49):
Yeah.
>> Brent (12:50):
Interesting whiskey. Definitely interesting whiskey. What'd you think,
Justin?
>> Bob (12:54):
So this reminded me
solidly of the McDonald's
apple pie from the 1990s that was literally
hotter than the sun, but someone threw some cinnamon
on it.
>> Brent (13:05):
I missed those.
>> Bob (13:07):
That's when they made them good.
>> Brent (13:08):
They had that crunch.
>> Maury (13:09):
Yeah.
>> Bob (13:10):
I don't know what they did.
>> Brent (13:12):
Oh, I know what it was.
>> Bob (13:13):
What would they do?
>> Brent (13:16):
A hole. Lawyers ruined it for everybody.
Oh, these people were getting burned on them.
It's like, yeah, yeah.
>> Bob (13:24):
And we'll be back.
>> Brent (13:25):
We'll be back. Hey. And we're
back. And Justin was just telling us about his thoughts on
the, uh, Heavens door exploration series one.
>> Bob (13:35):
Yeah. So definitely
McDonald's apple pie.
>> Brent (13:39):
I wish I had a McDonald's apple pie right now.
>> Bob (13:42):
You know, in Vancouver, they created the largest
McDonald's sandwich ever is bigger than the Big
Mac. I don't remember the name of it, but I shared it
with, uh, my girl, and it was amazing.
>> Brent (13:54):
I don't think they sell that in India.
>> Bob (13:58):
No, I don't think they sell it indeed, either.
But enough about that. What did you think,
Maury?
>> Maury (14:06):
Well, I was looking for a really
nice, beautiful Kentucky whiskey, and I
got a, uh, McDonald's apple pie.
>> Brent (14:14):
All right.
>> Maury (14:15):
I mean, it's not a bad consolation prize.
>> Brent (14:17):
Well, first off, it's a Tennessee whisker, so you're already going to be
out.
>> Maury (14:22):
I said I was looking for a bourbon whiskey, and
instead I got a. A Tennessee apple pie.
So, yes, the whiskey did come from Tennessee. It's not a
Kentucky bourbon. Um, yes, lots of apple,
lots of cinnamon, lots of baking spice.
It's interesting. It's nicely made. There's no inherent
flaws. It's just there for me, it just. It's
(14:42):
just one of many. Nothing, uh,
that, you know, I would necessarily pour out, but nothing
that I would go chasing after and seeking out in
the marketplace during the break.
>> Bob (14:53):
He said, there was the apple pie still in Kansas. We need to bring
this bottle somewhere. Kansas?
>> Brent (14:58):
Yeah, somewhere. There's, like, one guy. I read a story years
ago. There's, like, one franchisee, and he still makes the old
apple pies.
>> Bob (15:04):
This would be the ultimate pairing.
>> Brent (15:06):
This was years ago. I mean, that guy might be dead for now, for
all I know. Hey, they do have the
McDonald's in Orlando that serves pizza.
>> Bob (15:14):
Really? Is any good. Do you have it?
>> Brent (15:15):
Terrible.
>> Bob (15:16):
It's terrible.
>> Brent (15:16):
Yeah. Okay. And there's one there that's like. I remember
when a buddy of mine moved to Orlando. He walked in, and there's a
guy there in a chef's outfit with a toque on his hat at
an omelet station making omelets for, like, brunch. And he. He
literally walked. He said, I walked out and looked up at the
building to make sure I walked into the right door.
And he said, when I walked back in, I saw the little logo and the guy's chef's
(15:37):
coat. It's like, oh, okay.
>> Bob (15:39):
Is that like an egg McMuffin M made fresh for you?
>> Brent (15:42):
I think That's Lay Egg McMuffin.
Yeah. Yeah.
>> Maury (15:48):
Well, moving right along.
>> Brent (15:49):
Yeah. Well, we're going to give the Heaven's Door
exploration series One well deserved. Three
sips or exploration.
So that takes us to our next whiskey. We're going to have Justin tell
us about that one.
>> Bob (16:03):
So we're going to talk about Kentucky Peerless. Kentucky
straight Bourbon Rum barrel finish, batch
2.54.55
alcohol by volume or
109.1 proof. No, I did
not do the math. Non chill filter
Sweet mash. Peerless Bum
railroad. Peerless Rum
(16:24):
barrel finished bourbon.
>> Brent (16:27):
You only give this to homeless dudes or what? You know,
we'll see. This is the whiskey for Boxcar Willie,
everyone's favorite. Boom. Yeah.
>> Bob (16:36):
Johnny Royale. He didn't drink crap.
>> Brent (16:38):
There you go.
>> Bob (16:39):
Is their second barrel finished bourbon to be released
following their double oak bourbon.
>> Maury (16:45):
To make this very good.
>> Bob (16:47):
Yeah. To make this expression,
they take barrels of their double oak expression
and give them a second finishing. In X rum
barrels.
>> Maury (16:56):
Wouldn't that make it a third finishing? Because there's double and
two plus one makes three.
>> Bob (17:01):
You're right. It would be a third finishing. Okay, you are
correct.
>> Maury (17:05):
Thank you.
So first, there's a first for everything.
>> Bob (17:10):
On the nose, I got pea soup,
pea soup, pea soup, split
pea soup.
>> Brent (17:21):
Okay, now, the green soup clarified that because I was
already grossed out, but okay,
pea soup.
>> Bob (17:28):
I got like, coconut curry
and plums.
>> Maury (17:35):
Keep going. I just.
>> Brent (17:36):
I gotta hear the rest of this.
>> Bob (17:38):
That's all I got on the nose. On the
palate,
I got, um, dark
raisin bread,
blueberries, and a mint
finish.
(18:00):
And the finish is just mint, mint, mint M.
What'd you think, Bob?
>> Brent (18:07):
Well, it's got a nice color to
it.
>> Maury (18:10):
It's got the darkest color of anything we're drinking today. I thought
the color is beautiful. I think you're not giving credit where
credit's due. This is a beautiful deep
mahogany. Burnish copper. I love the
color.
>> Bob (18:22):
That's why there's three guys.
>> Brent (18:23):
Somebody woke up and bought a thesaurus.
>> Bob (18:24):
Yeah, I know, right?
>> Brent (18:26):
Um, on the nose,
I go a little bit of a floral note.
I definitely get the, uh.
I definitely get that sort of toasted
Coconut, a little bit of
vanilla.
Not getting any curry or where
(18:47):
that.
>> Maury (18:48):
You didn't mention the pea soup.
>> Brent (18:50):
No, no pea soup.
>> Bob (18:51):
It's just me.
>> Maury (18:52):
Me neither.
>> Brent (18:54):
And um, on the palate, hold on.
A little bit of tropical fruit, some raisins,
um, some burnt brown sugar.
>> Maury (19:08):
It's really more like burnt sorghum but you're close on that. But
did you get a pineapple upside down cake
note? Just got that pineapple
burnt toffee caramelized sugar
note.
>> Brent (19:20):
Yep.
>> Bob (19:21):
I, nah, I love pineapple upside
down cake, but I didn't get it in this.
>> Maury (19:26):
Well, you missed it then.
>> Bob (19:28):
Uh, I'm missing it right now.
>> Brent (19:34):
It's got, got a pretty decent finish on it as well.
It stays with you a little bit.
In fact it actually grows a little bit on the end of the finish.
>> Maury (19:43):
So yeah, I'm taking this. I think this is a nice, this is
a nice expression from them. They really, you know, stepped up their
game a little bit. I think this really adds like a
uh, an interesting dimension to the whiskey. The whiskey
is front and center. It's not overly finished, it's
well balanced. You know, all those little tropical notes
just probably come from the rum barrel, but just hints.
(20:03):
I'm digging it. I liked it.
>> Bob (20:05):
So no age statement on it? M. So we
don't know how old it is?
>> Brent (20:10):
Old enough. As long as it tastes good, I don't
care.
>> Bob (20:13):
True.
>> Maury (20:15):
What are we going to rate it?
>> Brent (20:16):
Of course that same statement could get you arrested in about 11
states. So you know.
>> Bob (20:21):
Yeah, well, knowledge
of age is irrelevant and under the law.
>> Brent (20:26):
Exactly. We're going to be giving the
Kentucky Peerless Kentucky Straight Bourbon Rum
barrel finish batch number two a well
deserved four sips.
>> Maury (20:37):
That's classified.
>> Brent (20:41):
Their stuff just gets better every year.
>> Maury (20:43):
Yeah, they've done a nice job and.
>> Brent (20:46):
You know, not saying that their early
stuff wasn't good but it just, every year it just
gets better and better. So I mean they're, they're doing a good job over there,
Corky and all the guys. So,
so that's taking us to our next whiskey
and we're going to have Maury tell us about that one.
>> Maury (21:03):
Well, thank you Bob.
The next whiskey is the Larceny barrel proof
Kentucky straight bourbon whiskey B
524 coming in at
62.7% ABV
or 125.4
proof. It is non age stated. The mash
bill is 68% corn,
(21:23):
20% wheat and
12% malted barley.
Age 6 to 8 years. So this is a weeded whiskey.
There's no rye in the mash. Uh,
it's got a nice dark, coppery color
to it.
Nose Classic bourbon. Some baking
(21:43):
spice, some toffee, some cinnamon.
Um, on the palate,
beautiful mouthfeel and viscosity. Get a lot of maple syrup
on the palate. Um, it's mouth coating. The finish is
short to medium. Uh, I think this whiskey
improved quite a lot in the glass. When I first poured it, it was a little
tight, a little closed. I didn't really get a lot out of it. It
(22:06):
just kind of went one note past my palette. But
as it's evolved in the glass with some oxygen, the
patience is rewarded and it really just
blossoms with again, a very fall,
very mapley, cinnamony baking
spice, fall flavor, uh, profile to
it and a medium finish. Uh, a very nice
whiskey, very well made. I enjoyed it quite a lot. Justin, what
(22:29):
do you think?
>> Bob (22:30):
Well, in all due candor
to, uh, everyone here in our audience, I've already killed
a bottle of this and uh, it's
amazing. Yeah,
guilty. The wheat really shines
through the barley is a good backup
to it and all the classic bourbon
flavors. And it has like a vibrato
(22:52):
on uh, my mid palate from the
spices that just goes and
goes and goes and I literally cannot
get enough of this.
I love it. That's all I have to say about it.
>> Brent (23:07):
That's it? That's all you have to say? You drank a whole bottle?
>> Maury (23:10):
It's pretty wordy for someone of his stature.
>> Bob (23:13):
So good.
>> Brent (23:13):
Yeah. Well, I mean, you went through a whole bottle of
it. You're a drunken lunch. I'm just saying.
>> Maury (23:19):
What'd you think, Bobby Joe?
>> Brent (23:21):
Ah, uh, let's see,
on the nose,
sweetness, brown sugar,
caramel.
A little bit of a candy note. Yeah.
The tip of the nose.
(23:42):
White flowers.
Yeah. Pretty nose. Let's see what it tastes like.
>> Maury (23:53):
Mhm.
>> Brent (23:56):
It's creamy. It's
got a really good mouth coat. The whole
up back sides your palate, under the tongue,
over the tongue. Got a really
good mouth coat on it.
Surprisingly. A little hot and spicy though on.
>> Maury (24:13):
Mhm.
>> Brent (24:13):
The palate. When you first taste it and it gives you that
creaminess, you think, oh. And then it
vibrating on your tongue jumps up and bites you a little bit.
>> Bob (24:21):
Like Red Hots.
>> Brent (24:22):
Yeah. Which I'm not used to with a larceny that not that
much heat, uh, and spice.
>> Bob (24:27):
Right.
>> Brent (24:29):
And um, it's not the alcohol, it's just, it's the
heat and spice in the whiskey itself.
It's um, dark
caramel, dark toffee.
A little bit of pound cake. Mm,
mhm. Mhm.
Yeah. Like a butter vanilla lemon pound
(24:52):
cake.
>> Bob (24:53):
A little bit of that chocolate toaster.
Yeah. Those chocolate things you put in the
toaster oven, they're square.
>> Brent (25:04):
Toaster maybe. Yeah. I don't know.
>> Maury (25:07):
Pop tart.
>> Brent (25:07):
Yeah, Pop Tart.
>> Bob (25:08):
Like a chocolate pop tart.
>> Brent (25:11):
Yeah.
>> Maury (25:12):
Mhm.
>> Brent (25:15):
Yeah.
>> Maury (25:16):
That one.
>> Brent (25:19):
I'm still kind of, I'm still kind of surprised at, ah, how,
you know, how spicy and hot it, that it jumps up on you.
>> Bob (25:24):
Larceny is normally not this big and bold.
Yeah, but this one is huge.
>> Brent (25:29):
Yeah, it's usually huge. It's usually laid back and
subtle and creamy. But this one, this one
reaches up and grabs you by the
hoo ha's and says hello, how are you? So
I mean for a weeded whiskey, that's, that's pretty
dang spicy.
>> Bob (25:44):
So if you want to smooth the ups and downs
of your favorite hockey season, this will mellow you
out.
>> Maury (25:52):
Yeah, no, it doesn't taste like a weeder, I'll give you that.
>> Brent (25:55):
It really has, uh, at the beginning it does. It's got that, it's got
that creaminess, it's got that, it's got
the weeder at the very first sip but as soon as you
swallow it just, it lights up. That's,
that's the odd thing about it.
>> Bob (26:08):
Got the barley at the end.
>> Brent (26:09):
When I say odd, I don't mean odd in a bad way. I mean it's just different than
what I'm used to with larceny.
>> Bob (26:13):
So it's like scotch at the end, the barley
kicks up so high.
>> Brent (26:18):
Yeah, there's a little bit of barley in the back palate.
>> Bob (26:20):
Starts like a bourbon, ends like a scotch,
but like a barrel strength scotch, you
know, as God intended.
>> Brent (26:27):
Cover for the guy who's down an entire bottle of
it.
>> Bob (26:32):
Didn't take long. Few games.
Well, the fat man made a funny.
>> Brent (26:40):
Okay, well, we're going to be giving the uh, Larceny
barrel proof Kentucky straight bourbon whiskey
B524A well
deserved four sips.
>> Maury (26:50):
That's classified.
All right, uh, Bob, give us some wisdom on the next
whiskey.
>> Brent (26:57):
I don't have any wisdom to give on anything.
>> Maury (27:00):
I've been saying that for a while, but I'm glad you finally admitted
it.
>> Brent (27:03):
Oh, I don't have to admit it. It's
obvious.
So our next whiskey is from the folks at
Diageo. Part of the Orphan Barrel series. This is the
Indigo's Hour. 18 years straight bourbon
whiskey. It's 45% ABV
or 90 proof. It's 68% corn,
28% rye, and 4% malted
(27:24):
barley. Distilled in Indiana, aged
in Kentucky and bottled in Tullahoma,
Tennessee. So the label on
this bottle pays homage to the
spirit's origin story. The pipevine
swallowtail is the most colorful butterfly, uh,
to call home, Indiana, uh, home, where the
whiskey was distilled. There's a tree on the
(27:47):
label that's a representation of the witch's tree, which
is a, uh, maple tree found in Louisville, Kentucky, just a
few minutes away from where this whiskey was aged.
So nice little story. Diageo always
has a good story with these. But the proof is in the
whiskey. So
on the color again, older 70s
(28:08):
penny
on the nose.
Vanilla.
>> Maury (28:18):
A lot of vanilla.
>> Brent (28:19):
Big big vanilla, a little bit of butterscotch,
some kind of toasty oak.
>> Maury (28:30):
Little.
>> Brent (28:30):
Bit of vanilla pastry.
And on the palette. Hold on.
>> Maury (28:40):
Mhm.
>> Brent (28:44):
On the palette, you know, your
classic bourbon caramel
vanilla,
a little bit of sort of creamy coconut.
It's got a nice smooth,
um, coating finish to
it. Nice coat on the palette. Hits the whole
(29:05):
tongue. There's no, I don't, I'm not getting any empty
spots on the palate with it.
>> Maury (29:10):
Um.
>> Brent (29:13):
The oak on it is there, but it's kind of
subdued.
Yeah, it's very, it's very rich. It's very,
it's very silky. It's very, uh,
creamy,
which, I mean, they had to run this thing through a
filter a couple of times in 18 years
because I would be expecting a lot more oak influence on
(29:35):
this. But it's, it's, you know, it's
not.
>> Maury (29:39):
It'S not an oak bomb. You would expect to be over oaked
at this age, but it's not. So I don't know what they did to get the
creaminess, but agree with you 100%.
Beautiful, creamy, viscous mouth
feel. Drinks, um, like,
you know, a mid range, beautiful
whiskey that you'd spend, you know,
moderate amount of money on. Well made, well
(30:02):
crafted, not entry level, but I
suspect based on the age statement of it
being 18 years old, that it's probably very
expensive. And I don't know that it's worth
hundreds of dollars. I think it's a beautiful whiskey at a
moderate price. I don't know that it, uh,
I would give it as high marks based on the
value of what I perceive it might
(30:24):
cost. What do you think, Justin?
>> Bob (30:27):
So I got like buttercream, um,
frosting on a red lobster biscuit
for the nose on the
palette. Classic, um, bourbon
flavors and it just
ends with oak. Now the first time I had
this, it hit me wrong. I could only do one sip. I had
to put it down and keep going
(30:49):
and doing other things when I came back to
was a lot more palatable, a lot smoother. I don't know if it
was me or the whiskey, but maybe you give this one a half hour
after you open it before you hit it
and uh, it was all right.
>> Maury (31:03):
What'd you think? It's definitely improved with time and air. I think the air
has done it justice and it smoothed it out
and it's really, um,
helped, uh, you know, rounded out.
It's, it's, it's, it's uh, amplified the
vanilla flavors. Um, so it's a nice whiskey. It's
very nicely made. Like I said, I'd happily
spend 50, 80, 100 bucks on it. I don't
(31:25):
know what it costs, but I suspect that for the
value the price is.
>> Brent (31:31):
Yeah, we try not to. I
mean we'll mention it like when it's really good and
it's not expensive because like, man, go buy that because that's a
deal. But I've got, I've almost given up
trying to, you know, compare
prices because the prices now, honestly,
some of them.
>> Bob (31:48):
Just don't make sense, seem random.
>> Brent (31:50):
Yeah. I mean it's literally like they just throw a dart at a board and go, do you
think we can get away with that?
>> Bob (31:54):
Yeah.
>> Maury (31:54):
But the point is that an 18 year old whiskey is not going to be
inexpensive. And I think this is going to be priced heavily,
fairly even and fairly for what it is.
But in reality it drinks like a.
>> Brent (32:04):
Nice 10 year old if you're an 18. Here's
the thing. 18 doesn't mean anything more than 15 means anything
more than 20 means anything more than 10. I mean age is
just a number.
>> Maury (32:14):
But it costs money. You know, ages times money.
>> Brent (32:17):
There's, there's plenty of whiskeys out there that are younger and
older that taste better and worse. So who
knows? We'll be back.
>> Maury (32:25):
Hey.
>> Brent (32:25):
And we're back and we were just uh,
finishing up talking about
indigo's hour, uh, 18 years
straight Kentucky bourbon.
So we are going to go ahead and give that a rating
and we are going to give that
three, uh, subs.
That takes us to our next whiskey and we're going to have Justin
(32:47):
tell us about that one.
>> Bob (32:49):
So we get to talk about old overhaul
cast strength. 11 year. It's 50
alcohol by volume.
Not really. It's 53.7
alcohol by volume or
107.4 proof
old overhaul is a brand with an amazing
history. In 1800, Henry
(33:11):
Oberholtzer established a family farm
on 263 acres in western
Pennsylvania. Like many farmers
of the era, he also distillered with
distilled whiskey on the side. In
1810, his son Abraham took over and grew
it into a thriving brand called Old Farm
(33:31):
Pure Rye. After his death, his
grandson Henry K. Frick, the
tough guy, assumed control of the
distillery. And in 1888,
they changed the name to Old Overholt, with a
picture of Abraham added to the
label. The brand is now owned
by Beam Suntory. The whiskey was
(33:53):
distilled and barreled in 2012 and matured on
the lower floors of four different
warehouses in Claremont
facility.
And this is an interesting whiskey.
Um, they had another
whiskey that Beam did where they did the
different distilleries where they were
(34:15):
distilled at. It was the same whiskey, and they
all tasted different based on where they're matured. So the fact that it
was matured at Claremont really
matters. Um, hard to know exactly
why, but I know it definitely matters.
On the nose,
it's sweet, it's inviting.
(34:35):
I've got, like, a light floral note. I've
got, like, creme
fraiche vanilla.
I've got delicate
baking spices on the palette.
Beautiful M Rye bread. I got a little
(34:57):
bit of cream cheese on there,
some cinnamon,
some spicy Calabrian oil,
and a beautiful, woody, sweet finish. What'd you
think, Bob?
>> Brent (35:11):
Well, I think, uh, they're stepping up the game with the old
overall, because we just did a show
reviewing the Managa Healer rye, and
that was fantastic. This, um, one
different. Definitely different. I think this is more
the old mash, uh, Bill, as opposed to that
new one, but really,
(35:31):
really wonderful rye.
>> Maury (35:33):
Be fun to look at them M. Side by side. I would agree with you. You, Bob.
They're dramatically different. Uh,
hard to pick a favorite over the two, because this
is.
>> Bob (35:45):
Oh, so
as Mori was saying, off, off.
Microphone is, like, dramatically different.
Um, I think the age really did it.
>> Maury (35:56):
Well, didn't touch it.
>> Bob (35:59):
And back to Mori.
>> Maury (36:01):
Oh, you cut me out. You're trying to. Trying
to censor.
>> Brent (36:06):
Maury somehow decided in the middle of the show to turn his
microphone off.
>> Maury (36:10):
It's funny because my hands are. My hands
are elsewhere occupied.
>> Brent (36:14):
Yeah, we did that. We did that from the other end of the table with our
minds. What were you saying now?
>> Maury (36:19):
I was saying that it'd be fun to try and switch the
two overhaul side by side. They're both
delicious, but dramatically different
styles and, uh, a different mash
bill.
>> Brent (36:30):
I mean, that's the one we did before, was the whole
new, the new thing. This one's 11 years old. This is
the old overhaul that we're used to, but just
more age.
>> Maury (36:40):
Yeah, but the regular Overholt is a, is not exactly a top
shelf whiskey. It's a middle to bottom shelf whiskey.
And with this, with the 11 year MASH bill or
11 year age statement. Excuse me. Uh, this is a major
step up and uh, I thought it was
delicious. As you said, it's got a beautiful
dark mahogany color.
(37:00):
The, the nose is just classic. The palette
is just viscous. It's mouth coating. There's
just all this baking spice and cinnamon and
toffee and creme brulee and the finish goes on.
I think this is delicious. Now it's a little bit pricier than the
other one that we spoke about, the AA overhaul, but
it's, it's 11 years old and it's fabulous.
>> Bob (37:20):
If you ever get a chance to have old overhaul from the
early 1900s, mortgage
the house and have that poor. Yeah, it's so
good.
>> Brent (37:29):
Yeah, but this one
here, I mean, this one's great. Solid.
>> Bob (37:34):
You don't have to mortgage the house for this one either. This is just really
solid.
>> Maury (37:38):
Mhm.
>> Brent (37:41):
It's got a very dry palette though.
>> Bob (37:43):
Mhm.
>> Maury (37:44):
No, it's not sweet at all.
>> Brent (37:45):
You know, I mean, when you, when you drink it, it's, it's very
drying on the tongue.
>> Bob (37:49):
Yeah.
>> Brent (37:51):
But there's just a
residue of old funky
oak.
>> Bob (37:57):
But if you have this with a boneless ribeye with
a high fat content, you're going to be very happy.
>> Brent (38:03):
Only with a bone in it. Sorry. No, fine. Don't
even talk to me.
>> Maury (38:07):
Fine.
>> Brent (38:07):
Fine. Animal.
>> Maury (38:09):
Be that way.
>> Brent (38:10):
Boneless. Oh, uh. Dear Lord.
You're lucky I let you in the house. Well, I
am. We're gonna. Yeah.
Well, honestly, um, this is not even. When they send us. This is one that
I saw at the store when I was there and I went, oh, I'm
gonna buy this one. We should put this on the show. So,
um, we're gonna give the old overhaul cast
strength. There's your other problem. Cast strength. That's the other
(38:33):
thing that makes it. Yeah. Cast strength 11
year. A well deserved. Four sips.
>> Maury (38:39):
That's classified.
>> Brent (38:40):
It is so good to see somebody given
the old label. Yeah. So much love.
That's, that's fantastic. So.
So that takes us to our next whiskey,
which is the Elijah Craig barrel
proof Kentucky Straight Bourbon Whiskey B
number five. Hundred twenty four,
(39:00):
which always every,
every release of the Elijah Craig barrel proof. I mean, I
don't think we've ever hidden the fact that we're all huge fans here on the
show of it. I think the worst one we've ever had is
still one I'd be happy to be buried with.
This B524 is
65.3% ABV or
130.6 proof. 78% corn,
(39:22):
12% malted barley, 10% rye. It is
11 years and 2 months old.
It's got a beautiful dark,
dark color
between a really dark penny and
a nice mahogany.
>> Bob (39:39):
Stark is Maury's soul.
>> Brent (39:41):
I don't think it's that dark.
M and on the nose, just classic Elijah
Craig barrel proof. Just
deep, rich, dark.
Oh my God. Just
molasses.
M dark caramel, a little hint of
(40:04):
vanilla. Oh my
gosh. And on the palate, let's have a sip.
>> Maury (40:11):
Mhm.
>> Brent (40:15):
On the palate.
Wow. Just a really
fantastic whiskey.
Big, bold. I mean you can taste
the proof, but it's not overwhelming.
The flavor still comes through. There's
a nice oakiness there, but it's not overly
oaked. There is a, a dark
(40:37):
toffee, a dark caramel,
a little bit of fruit on the tip of the tongue,
a little bit of a cooling almost a spear mini, kind of
minty on the back palette.
Wow. Yeah, that's a good one. That's one of the better
ones we've had in a while. What do you think, Justin?
>> Bob (40:58):
So one basic point of drinking
I'd bring out especially with this is
sniff your whiskey before you down
it because you're going to get 70,
80% of what's unique about it right in
your nose. But this one, hold it
like a foot away from your nose when you sniff it,
otherwise you're going to rip your brain clean out of your head.
>> Brent (41:21):
It'll burn the hairs out of your nose. That's. Yeah.
>> Bob (41:24):
So holding it away,
breathing it in, it's everything I've
ever wanted in whiskey,
caramel, hot
spice, dark
fruits, stuff
that's good in dessert. On the palate,
super spicy. It's not as
(41:46):
actually as hot as the nose. Like Bob was saying, the
nose, hotter.
>> Brent (41:50):
Nose is much hotter and you can.
>> Bob (41:51):
Drink it down easier than you could smell it.
You don't have to hold it a foot away from your mouth to drink
it. You can just drink it. But
um, any of these high proof whiskeys, just drink a
little bit at a time. Don't, don't do like a
whole ouch shot at once, you're gonna burn the heck out of your
esophagus. Um, this is amazing
(42:11):
whiskey.
>> Brent (42:12):
I really am very
aroused.
>> Bob (42:16):
Exactly that. What did you think, Maury?
>> Maury (42:19):
I would agree with you. It does not drink like
130 proof Covid killing whiskey.
Now I'm a big advocate of
65% and higher ABV as
it kills the COVID virus right in the back of your throat
before it even gets into your upper airways.
>> Bob (42:34):
Then I should drink nothing else?
>> Maury (42:36):
Yes, correct. That being said, this whiskey
drinks like a nice bonded whiskey. It drinks like 100
proof. It is not hot on the palate.
It's delightful. It's well made. You.
It, it is dangerously good. You could
easily drink this as if it were 100 proof whiskey
all afternoon and you'd find yourself on the
floor. I, uh, think, uh, I
(42:58):
couldn't add anything to what you said, Justin. I like
the, uh, the description. Classic bourbon
flavors. Classic toffee and brown sugar
and creme brulee and baking spice.
Nice finish. Beautiful mouthfeel. Beautiful
whiskey. If you see it, buy it. You won't be
disappointed.
>> Brent (43:17):
We did these a little bit out of order because we did the, um,
we did the C924
on our, um, end of the year,
uh, fall, uh, release show because they were all coming
out at the same time. So this one was sitting there for
a little bit and um,
I, I honestly, as good as that one was,
(43:40):
I, I wish we'd put this one in instead because this one is
fantastic.
>> Bob (43:43):
So we did the 524 larceny and the
524 Elijah Craig proof.
They were on their game in May.
>> Brent (43:51):
Yeah.
>> Bob (43:51):
Gentlemen and ladies, well
done.
>> Brent (43:54):
Yeah. Yeah. Fantastic whiskey.
>> Bob (43:57):
Do what you did in May.
>> Brent (44:00):
So we're gonna give the Elijah Craig barrel proof
Kentucky straight bourbon whiskey B524.
A well deserved five six. Oh my
goodness. Yeah.
Yeah. Yes.
So that takes us to our last
whiskey of the day and we're gonna
have, um. Maury, tell us about that one.
>> Maury (44:21):
You, you imbecile. You bloated
idiot.
>> Brent (44:25):
You stupid fat.
>> Announcer (44:27):
Have you.
>> Brent (44:27):
Oh, sorry. I thought Harm was here.
>> Maury (44:29):
Oh, thank you.
>> Brent (44:29):
Yeah.
>> Maury (44:31):
Uh, yeah, I guess you needed somebody to pick on today.
>> Brent (44:33):
I was holding on that one for Harm.
>> Maury (44:36):
Well, thank you for that introduction.
Um, with that in mind, uh, the final whiskey
for today's show will be the old Fitzgerald spring
2024 release. Clocking in at 50
ABV or 100 proof. It is
68 corn, 20 wheat,
12% malted barley. The spring
2024 edition of the 13th release
(44:57):
of the old Fitzgerald bottled and Bond
series. This release is 10
years old, comprised of barrels produced in
spring of 2014. Now,
the color is a little bit lighter than you might expect. It is a nice
burnished copper, but a little lighter than some of the other
whiskeys we've had today. On the
nose, it's just pure heaven. You're
(45:20):
getting cinnamon and clove and baking spice
and creme brulee and molasses and brown
sugar. Then comes the
palate.
It's just viscous. It's just dessert in a
glass. It's delicious. It's mouth
coating. There's cinnamon notes
(45:40):
of creme brulee and toffee and
vanilla. And the finish just goes on
and on. I am always a huge fan.
A perennial favorite, uh, the Old Fits. It comes out several
times a year. This one does not disappoint.
I thought it's as good as any of the others we've had before.
I absolutely love this whiskey. Bob, what'd you
(46:01):
think?
>> Brent (46:01):
The most words we've got out of him in six months.
My mind is a raging torrent
flooded with rivulets of thought cascading into
a waterfall of creative alternatives.
Next thing you know, you're gonna get five words out of Justin. Holy
sh.
>> Bob (46:17):
So I've been drinking old
fits for a long time.
>> Maury (46:21):
It started out day or two now, right?
This and one more will make a pair.
>> Brent (46:27):
Yeah. Yeah.
>> Bob (46:28):
So it used to be in a, uh,
175. It used to be
amazingly.
>> Brent (46:35):
Well, that's a different old Fit.
>> Bob (46:37):
Reasonable. Is it different mash bills, that different old
fits? Yeah, it's okay.
And they, uh, even had. They even have them
in Texas. M175s in
Texas.
>> Brent (46:49):
They still make the regular, regular old fit.
This is not. Yeah, this is different.
>> Bob (46:54):
Well, this stuff's really, really good. They. They put it in
a really beautiful bottle with a
cool crystal top on
it. Um, and if you're lucky
to get it for retail, it's always worth picking
up. I've never had one that was bad.
They're all different. I'm glad to know it's different than the
one I got for like 15 bucks for a 175
(47:17):
in Texas. But that is also
delicious. But I didn't know it was different than
these. That's because they're all different. So that's why I didn't know
that wasn't different.
>> Brent (47:27):
Well, that's different. That is a nice thing
about, about the Old Fits decanter series is,
is each you know, every spring and fall, they have one.
They're different every time. Um, you know, there's.
They're, you know, different flavors, uh, different
profiles. So. And the.
The packaging on it is beautiful. I remember I was. I was
(47:48):
in, uh, Chicago at Whiskey Fest, and they said, hey,
you want to try something? This is coming out soon. And I tried it. Oh, my
God. You want to see the bottle? It's going to come in. And they showed me m the bottle
and I'm like, that looks like a 55, 56,
57 era old Fitz decanter. And they go, yeah,
about that era. It's kind of modeled after that. I bet that
thing's expensive. Think. I think they told me the damn cork on that
thing's like $15. Yeah, but
(48:11):
what a fantastic whiskey. Just, I mean,
so well put together, just so
elegant, so layered. So many
flavors, uh, so many things coming out
of the nose on this. There's so much going on with
it. I mean, what more can you say? It's
every. Every release. The old fits is always great, but
this spring 2024 release was absolutely
(48:33):
delicious. So we're going to give the old
fit spring 2024 release. Well
deserved. Five sips. Oh, my
goodness. Yeah,
yeah, yeah,
yeah.
Today did not suck.
>> Bob (48:49):
No, did not suck.
>> Brent (48:53):
Well, that's all the time we have for today. I want to thank our co
host for joining us. Thank you, Harm. Oh, that's right. He's not here.
That's why it's so pleasant. Okay. I don't know what you're talking
about.
>> Bob (49:03):
Well, the fat man made a funny.
>> Brent (49:05):
Okay. Thank you, Maury.
>> Maury (49:08):
Thank you, Bob. Another delicious day in the
basement.
>> Brent (49:11):
And. Ah, thank you, Justin. Thank you.
>> Bob (49:13):
Pleasure to be here as always.
>> Brent (49:14):
Yeah. This again. This day does not
stink when you're. When you're drinking the
releases. Old Fits, Elijah, Craig
and Larceny Barrel Proof. That's. That's. That's a pretty good
day.
>> Maury (49:28):
M.
>> Brent (49:30):
I don't know which one to go back to first. That. That's. That's
the hardest problem I've got.
>> Bob (49:34):
Take the afternoon. Do them all.
>> Brent (49:36):
Yeah, I think that's.
>> Maury (49:36):
I think that's wise.
>> Brent (49:37):
Yeah. Maybe we should mix them together and make
an infinity bucket. No. No. Absolutely
not.
>> Bob (49:44):
I recommend.
>> Brent (49:44):
No. Um, no, probably not a good idea.
>> Announcer (49:48):
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 (49:57):
Give it a little tappy. Tap, tap,
taparoo.
>> Announcer (50:00):
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 infoipsuds and
smokes.com our tasting notes flow out
on Twitter and Instagram with our handle at Sip,
(50:20):
Suds and Smokes and our Facebook page is
always buzzing with lots of news. You'll
also be able to interact with the thousands
millions
of other fans on those social media platforms.
Do us a favor, uh, take the time to rate this episode. If you're
listening to us online. That's a big help to us and we
(50:41):
get to see your feedback as well. Come back,
join us for another episode and keep on
sipping.
This has been a one tan hand production of
(51:01):
Sips, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios.
Your host, the Good Old Good Old Boys. We'll see you all next
time.
On the next episode of Sip, Suds and
Smokes.
>> Brent (00:04):
Here are the whiskeys we're going to be discussing
today. So we have Gypsy Explorer
Straight Bourbon whiskey. We have Heaven's
Door Exploration series one. We
have Kentucky Peerless Kentucky Straight
Bourbon Rum Barrel finish batch number two,
Larceny barrel proof Kentucky straight bourbon
whiskey B524.
(00:26):
Indigo's hour 18 year straight bourbon
whiskey Old Overhaul cast strength 11
year Elijah Craig barrel proof
Kentucky straight bourbon whiskey b524. And
last but not least, Old Fitzgerald.
Yeah, I know. Spring 2024 release.
Now in, in my defense, I
(00:46):
don't think I got that until like the end of July.
It was like way into summer before that
came out.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. Sips, suds and
smokes with your smoking host, the good old
boys.
(01:49):
And now it's sippin time.
>> Brent (01:56):
Hey, it's sipping time again. And welcome to this sips
episode where everything good in life is worth discussing.
As always, we are the best thing on at 2am
yes, we are.
>> Bob (02:07):
Absolutely best thing.
>> Maury (02:09):
No dispute.
>> Bob (02:10):
Yep.
>> Brent (02:12):
Your mom makes you turn TV off after two, doesn't she?
>> Bob (02:15):
Well, I used to listen to Dr. Demento after she told me to
go to bed. But the tv, yeah, that was off.
>> Brent (02:21):
I've been in a hotel where you don't listen to Dr. Demento. You listen to that
English chick for financial.
>> Bob (02:25):
The Economist. Yeah, the Economist every night.
But that only came out in 2008. So
we're not talking about childhood now.
>> Brent (02:32):
And the markets in Malaysia. Uh, I'll write down today.
>> Bob (02:35):
Yeah, pretty much credit.
>> Brent (02:37):
She puts you to sleep like. Yeah, that. That's why it's very
soothing.
>> Bob (02:41):
Learn about the world or go to sleep. These are your
two options.
>> Brent (02:44):
And I wake up thinking I'll be smarter when I wake up. And it never seems to work.
>> Bob (02:47):
Doesn't work. Didn't work for me.
>> Brent (02:49):
So much for sleep learning.
>> Bob (02:50):
I know, right?
>> Brent (02:53):
This is Made Man Bob. And joining me today, our made
man, Maury.
>> Maury (02:57):
Good afternoon, Bob. It's another delightful
afternoon in the basement.
>> Brent (03:02):
And good old boy Justin.
>> Bob (03:04):
Good morning. It is such a pleasure to be here.
What a lineup we have today.
>> Brent (03:10):
It does not suck to be us.
Well, our sip segments are all about wine, still
spirits, tea, coffee and anything else you can sip. And here
are the whiskeys we're going to be going discussing today.
So we have Gypsy Explorer, straight
Bourbon whiskey. We have Heaven's Door
Exploration Series one, we have
Kentucky Peerless, Kentucky Straight Bourbon,
(03:33):
Rum Barrel Finish batch number two,
Larceny Barrel Proof Kentucky Straight Bourbon
Whiskey B524.
Indigo's Hour 18 Year Straight Bourbon
Whiskey Old Overhaul Cast Strength,
11 Year Old Elijah Craig barrel
proof Kentucky straight bourbon whiskey B524.
And last but not least, Old Fitzgerald.
(03:55):
Yeah, I know. Spring 2024 release.
Now in. In my defense, I
don't think I got that until like the end of January or
January or July. It was like way
into summer before that came out and I
just got the fall rollies and
it's now
2025. So you know,
(04:19):
in my defense. But m. We're drinking it now, so you
know, plead.
>> Bob (04:22):
Plead the fifth. Bu.
>> Brent (04:23):
Yeah, we're drinking it now, so who cares?
So.
So let's have Justin tell us all about our SIPs
rating.
>> Maury (04:31):
Oh gosh.
>> Bob (04:32):
Welcome to the lifestyles of the rich and
shameless. One sip.
Give me a glass of water to wash out my
mouth. This is disgusting.
Two sips. Nice, but what else do you
have?
>> Maury (04:53):
Well, isn't that nice?
>> Bob (04:55):
Three sips. This is
interesting. What was this again?
>> Maury (05:02):
Interesting.
>> Bob (05:05):
Four sips. Let's keep this
secret to ourselves.
Pour me another.
>> Maury (05:13):
That's classified.
>> Bob (05:17):
Five sips. Oh, uh, my. I was
unaware anything could be this good.
>> Brent (05:22):
Oh my goodness. Yes,
yes, yes, yes.
You know Robin leach died in 2018.
>> Bob (05:31):
Yes, but he still lives in my heart.
What else you got?
>> Brent (05:39):
Nothing, if nothing for that one.
So let's uh, start out with our first whiskey and we're gonna have
Maury tell us all about that one.
>> Maury (05:45):
Thank you, Bob. Outsider Spirits was founded
by CMA Entertainer of the Year and
10 time Grammy nominee Eric
Church and entrepreneur raj
Alva. In 2020, after two years
of research and development, the company officially launched
its first whiskey, Gypsy's Legacy,
Batch 001 in May of
(06:07):
2023, which received a double
gold from the San Francisco World Spirits
Competition. Their follow up to this was the release
of Gypsy in April of
2024. The first whiskey is the
Gypsy Explorer straight bourbon whiskey, coming in at
51.5% ABV or
103 proof.
(06:28):
Explorer's inaugural release is a blend of two six
year old bourbons, a low rye distilled in
Kentucky and an Indiana
high rye. The combined mash bill of
60% corn, 30% rye,
4% malted barley. The resulting
blend is then finished using two oak,
(06:49):
French oak, Cursius Robur from
France's famed forest de
Tronquet and American oak
from the Appalachian Mountains. The Forest of
Tranque was originally overseen by the Duke of
Bourbon and was later planted with oak trees by
Louis XIV to supply timber for the
(07:09):
French Navy. Appalachian oak was
selected as Outsider Spirits. Co
founder Eric Church grew up in
North Carolina.
>> Brent (07:19):
Wow.
>> Maury (07:21):
So this first whiskey has a beautiful
copper color to it on the
nose. Lots going on baking
spice, creme brulee, a little bit of
toffee.
Mouth has a beautiful mouth feel. It's coating.
You've got flavors of toffee and brown sugar
(07:41):
and creme brulee and spice, and the medium is
finished. It's a beautifully made whiskey. It's well
crafted. There are no inherent flaws. It
doesn't strike you as being outstanding or
extraordinary, but certainly is very
pleasant, very approachable, and very well made.
I think for their first release. This is really a very nice
whiskey, very approachable, and, uh,
(08:03):
I'd love to see what else they have coming down the pike in the future.
Justin, what did you think?
>> Bob (08:08):
I kind of got a hot, um, cocoa on the
nose, um, ground Pez,
a little bit of chalk, a light rye
hit on the palate, it was
sweet, woody, and someone
mixed in, like, a grape knee high
soda. And the finish was
sweet, um, and ends with wood. It
(08:29):
was pretty interesting. I don't really
know what they were going for, but they ended up in an interesting
place. What'd you think, Bob?
>> Brent (08:37):
I don't think they're going for Kool Aid, so, you know.
>> Bob (08:42):
Um, grape knee high is much higher end than Kool Aid.
>> Brent (08:45):
Oh, yeah.
>> Bob (08:45):
Come on.
>> Brent (08:47):
Well, I mean, on the nose, I got the caramel,
and I got that. That dusty, minerally kind of thing.
And I couldn't figure it out until you said it was Pez. And I'm like,
that's exactly it. It's opening that sleeve of
Pez on a summer when you were a kid. It's
that dusty, powdery kind of candy note to
it. And on the
(09:08):
palate,
it's a little bit sweet on the front palate,
but that dies out mid palette and back palette.
Um, on the back palette, I get Milk
Duds, that I'm picking up Milk Duds on this. You, uh,
know that real dark kind of caramel with, like, kind of plasticky,
chocolatey stuff on the outside.
(09:30):
Sure. It's got a
kind of slight tingle, a little bit of spice on the front
of the tongue.
Overall, not too bad. You know, uh, you know,
decent, solid, solid.
Uh,
I'm just. I'm searching for that French oak, and I'm just
(09:50):
not. I think it's.
I. I'm Just not picking up that French oak, which I would
have thought I would have gotten more of, but I
don't know how much of the French oak they used, you know, if
it was one cast versus ten of American,
but
usually that, that
francave oak you able to pick out.
(10:12):
But, uh, overall, you know, a fairly nice
whiskey. I thought it was fairly well done. Um,
usually something, uh, that's got, you know,
a celebrity's name attached to it is
usually not a great product. But this one, this one came out all right.
I think they did okay.
>> Bob (10:29):
So his J Jack Daniels was really good though.
>> Maury (10:31):
Uh, yeah, he picks a nice jack bottle.
>> Bob (10:33):
Yeah. Yeah.
>> Brent (10:36):
Well, not like he's in there making it.
>> Bob (10:39):
No, but, you know,
we've done picks too. We didn't make them either.
>> Brent (10:44):
I was gonna say our fat, our fat rear ends have been to Jack Daniels and
pick some pretty good barrels too, and nobody knows who the hell we
are.
>> Bob (10:50):
True.
>> Brent (10:51):
So true.
>> Maury (10:52):
We should be having another, uh, charity barrel coming down the
pike pretty soon.
>> Brent (10:56):
Yeah, I haven't called up yet, but yeah, I'm working on it,
so.
>> Bob (10:59):
Nice.
>> Brent (10:59):
Um, so we're going to be giving the Gypsy
Explorer straight bourbon whiskey a, uh, well
deserved. Three Sims.
>> Maury (11:08):
Bob, why don't you tell us about the next whiskey, please?
>> Brent (11:10):
So our next one is the Heaven's door
exploration series. 1 54%
ABV108 proof, uh, aged over five
years. The first release of this series from
Heaven's Door takes Tennessee straight bourbon whiskey
and finishes it in freshly dumped Calvados
brandy casks with the addition of medium heavy
toasted French oak staves. Calvados
(11:33):
is an apple brandy from Normandy, France.
The new medium heavy toasted French oak
staves source some quercious petraea trees,
commonly known as the sisal oak, Cornish
oak, or Irish oak. Uh, the species
is native to most of Europe and is the
predominant species species of oak and
tranqu. So on the color,
(11:57):
you know, nice copper penny
on the nose. The cinnamon
is the first thing that sort of leaps out of the glass.
Little bit of brown sugar,
little bit of, uh, brown butter.
(12:18):
Kind of a fresh cut oak.
And let's see, what does it taste like?
M
On the palate.
On the palate I'm getting some baking spice, a little bit of
cinnamon, a little bit of caramel
(12:39):
finish. Sort of dropped off a little
bit off the back palette, but
it's very, very prominent on the front and then the middle
palate.
>> Bob (12:49):
Yeah.
>> Brent (12:50):
Interesting whiskey. Definitely interesting whiskey. What'd you think,
Justin?
>> Bob (12:54):
So this reminded me
solidly of the McDonald's
apple pie from the 1990s that was literally
hotter than the sun, but someone threw some cinnamon
on it.
>> Brent (13:05):
I missed those.
>> Bob (13:07):
That's when they made them good.
>> Brent (13:08):
They had that crunch.
>> Maury (13:09):
Yeah.
>> Bob (13:10):
I don't know what they did.
>> Brent (13:12):
Oh, I know what it was.
>> Bob (13:13):
What would they do?
>> Brent (13:16):
A hole. Lawyers ruined it for everybody.
Oh, these people were getting burned on them.
It's like, yeah, yeah.
>> Bob (13:24):
And we'll be back.
>> Brent (13:25):
We'll be back. Hey. And we're
back. And Justin was just telling us about his thoughts on
the, uh, Heavens door exploration series one.
>> Bob (13:35):
Yeah. So definitely
McDonald's apple pie.
>> Brent (13:39):
I wish I had a McDonald's apple pie right now.
>> Bob (13:42):
You know, in Vancouver, they created the largest
McDonald's sandwich ever is bigger than the Big
Mac. I don't remember the name of it, but I shared it
with, uh, my girl, and it was amazing.
>> Brent (13:54):
I don't think they sell that in India.
>> Bob (13:58):
No, I don't think they sell it indeed, either.
But enough about that. What did you think,
Maury?
>> Maury (14:06):
Well, I was looking for a really
nice, beautiful Kentucky whiskey, and I
got a, uh, McDonald's apple pie.
>> Brent (14:14):
All right.
>> Maury (14:15):
I mean, it's not a bad consolation prize.
>> Brent (14:17):
Well, first off, it's a Tennessee whisker, so you're already going to be
out.
>> Maury (14:22):
I said I was looking for a bourbon whiskey, and
instead I got a. A Tennessee apple pie.
So, yes, the whiskey did come from Tennessee. It's not a
Kentucky bourbon. Um, yes, lots of apple,
lots of cinnamon, lots of baking spice.
It's interesting. It's nicely made. There's no inherent
flaws. It's just there for me, it just. It's
(14:42):
just one of many. Nothing, uh,
that, you know, I would necessarily pour out, but nothing
that I would go chasing after and seeking out in
the marketplace during the break.
>> Bob (14:53):
He said, there was the apple pie still in Kansas. We need to bring
this bottle somewhere. Kansas?
>> Brent (14:58):
Yeah, somewhere. There's, like, one guy. I read a story years
ago. There's, like, one franchisee, and he still makes the old
apple pies.
>> Bob (15:04):
This would be the ultimate pairing.
>> Brent (15:06):
This was years ago. I mean, that guy might be dead for now, for
all I know. Hey, they do have the
McDonald's in Orlando that serves pizza.
>> Bob (15:14):
Really? Is any good. Do you have it?
>> Brent (15:15):
Terrible.
>> Bob (15:16):
It's terrible.
>> Brent (15:16):
Yeah. Okay. And there's one there that's like. I remember
when a buddy of mine moved to Orlando. He walked in, and there's a
guy there in a chef's outfit with a toque on his hat at
an omelet station making omelets for, like, brunch. And he. He
literally walked. He said, I walked out and looked up at the
building to make sure I walked into the right door.
And he said, when I walked back in, I saw the little logo and the guy's chef's
(15:37):
coat. It's like, oh, okay.
>> Bob (15:39):
Is that like an egg McMuffin M made fresh for you?
>> Brent (15:42):
I think That's Lay Egg McMuffin.
Yeah. Yeah.
>> Maury (15:48):
Well, moving right along.
>> Brent (15:49):
Yeah. Well, we're going to give the Heaven's Door
exploration series One well deserved. Three
sips or exploration.
So that takes us to our next whiskey. We're going to have Justin tell
us about that one.
>> Bob (16:03):
So we're going to talk about Kentucky Peerless. Kentucky
straight Bourbon Rum barrel finish, batch
2.54.55
alcohol by volume or
109.1 proof. No, I did
not do the math. Non chill filter
Sweet mash. Peerless Bum
railroad. Peerless Rum
(16:24):
barrel finished bourbon.
>> Brent (16:27):
You only give this to homeless dudes or what? You know,
we'll see. This is the whiskey for Boxcar Willie,
everyone's favorite. Boom. Yeah.
>> Bob (16:36):
Johnny Royale. He didn't drink crap.
>> Brent (16:38):
There you go.
>> Bob (16:39):
Is their second barrel finished bourbon to be released
following their double oak bourbon.
>> Maury (16:45):
To make this very good.
>> Bob (16:47):
Yeah. To make this expression,
they take barrels of their double oak expression
and give them a second finishing. In X rum
barrels.
>> Maury (16:56):
Wouldn't that make it a third finishing? Because there's double and
two plus one makes three.
>> Bob (17:01):
You're right. It would be a third finishing. Okay, you are
correct.
>> Maury (17:05):
Thank you.
So first, there's a first for everything.
>> Bob (17:10):
On the nose, I got pea soup,
pea soup, pea soup, split
pea soup.
>> Brent (17:21):
Okay, now, the green soup clarified that because I was
already grossed out, but okay,
pea soup.
>> Bob (17:28):
I got like, coconut curry
and plums.
>> Maury (17:35):
Keep going. I just.
>> Brent (17:36):
I gotta hear the rest of this.
>> Bob (17:38):
That's all I got on the nose. On the
palate,
I got, um, dark
raisin bread,
blueberries, and a mint
finish.
(18:00):
And the finish is just mint, mint, mint M.
What'd you think, Bob?
>> Brent (18:07):
Well, it's got a nice color to
it.
>> Maury (18:10):
It's got the darkest color of anything we're drinking today. I thought
the color is beautiful. I think you're not giving credit where
credit's due. This is a beautiful deep
mahogany. Burnish copper. I love the
color.
>> Bob (18:22):
That's why there's three guys.
>> Brent (18:23):
Somebody woke up and bought a thesaurus.
>> Bob (18:24):
Yeah, I know, right?
>> Brent (18:26):
Um, on the nose,
I go a little bit of a floral note.
I definitely get the, uh.
I definitely get that sort of toasted
Coconut, a little bit of
vanilla.
Not getting any curry or where
(18:47):
that.
>> Maury (18:48):
You didn't mention the pea soup.
>> Brent (18:50):
No, no pea soup.
>> Bob (18:51):
It's just me.
>> Maury (18:52):
Me neither.
>> Brent (18:54):
And um, on the palate, hold on.
A little bit of tropical fruit, some raisins,
um, some burnt brown sugar.
>> Maury (19:08):
It's really more like burnt sorghum but you're close on that. But
did you get a pineapple upside down cake
note? Just got that pineapple
burnt toffee caramelized sugar
note.
>> Brent (19:20):
Yep.
>> Bob (19:21):
I, nah, I love pineapple upside
down cake, but I didn't get it in this.
>> Maury (19:26):
Well, you missed it then.
>> Bob (19:28):
Uh, I'm missing it right now.
>> Brent (19:34):
It's got, got a pretty decent finish on it as well.
It stays with you a little bit.
In fact it actually grows a little bit on the end of the finish.
>> Maury (19:43):
So yeah, I'm taking this. I think this is a nice, this is
a nice expression from them. They really, you know, stepped up their
game a little bit. I think this really adds like a
uh, an interesting dimension to the whiskey. The whiskey
is front and center. It's not overly finished, it's
well balanced. You know, all those little tropical notes
just probably come from the rum barrel, but just hints.
(20:03):
I'm digging it. I liked it.
>> Bob (20:05):
So no age statement on it? M. So we
don't know how old it is?
>> Brent (20:10):
Old enough. As long as it tastes good, I don't
care.
>> Bob (20:13):
True.
>> Maury (20:15):
What are we going to rate it?
>> Brent (20:16):
Of course that same statement could get you arrested in about 11
states. So you know.
>> Bob (20:21):
Yeah, well, knowledge
of age is irrelevant and under the law.
>> Brent (20:26):
Exactly. We're going to be giving the
Kentucky Peerless Kentucky Straight Bourbon Rum
barrel finish batch number two a well
deserved four sips.
>> Maury (20:37):
That's classified.
>> Brent (20:41):
Their stuff just gets better every year.
>> Maury (20:43):
Yeah, they've done a nice job and.
>> Brent (20:46):
You know, not saying that their early
stuff wasn't good but it just, every year it just
gets better and better. So I mean they're, they're doing a good job over there,
Corky and all the guys. So,
so that's taking us to our next whiskey
and we're going to have Maury tell us about that one.
>> Maury (21:03):
Well, thank you Bob.
The next whiskey is the Larceny barrel proof
Kentucky straight bourbon whiskey B
524 coming in at
62.7% ABV
or 125.4
proof. It is non age stated. The mash
bill is 68% corn,
(21:23):
20% wheat and
12% malted barley.
Age 6 to 8 years. So this is a weeded whiskey.
There's no rye in the mash. Uh,
it's got a nice dark, coppery color
to it.
Nose Classic bourbon. Some baking
(21:43):
spice, some toffee, some cinnamon.
Um, on the palate,
beautiful mouthfeel and viscosity. Get a lot of maple syrup
on the palate. Um, it's mouth coating. The finish is
short to medium. Uh, I think this whiskey
improved quite a lot in the glass. When I first poured it, it was a little
tight, a little closed. I didn't really get a lot out of it. It
(22:06):
just kind of went one note past my palette. But
as it's evolved in the glass with some oxygen, the
patience is rewarded and it really just
blossoms with again, a very fall,
very mapley, cinnamony baking
spice, fall flavor, uh, profile to
it and a medium finish. Uh, a very nice
whiskey, very well made. I enjoyed it quite a lot. Justin, what
(22:29):
do you think?
>> Bob (22:30):
Well, in all due candor
to, uh, everyone here in our audience, I've already killed
a bottle of this and uh, it's
amazing. Yeah,
guilty. The wheat really shines
through the barley is a good backup
to it and all the classic bourbon
flavors. And it has like a vibrato
(22:52):
on uh, my mid palate from the
spices that just goes and
goes and goes and I literally cannot
get enough of this.
I love it. That's all I have to say about it.
>> Brent (23:07):
That's it? That's all you have to say? You drank a whole bottle?
>> Maury (23:10):
It's pretty wordy for someone of his stature.
>> Bob (23:13):
So good.
>> Brent (23:13):
Yeah. Well, I mean, you went through a whole bottle of
it. You're a drunken lunch. I'm just saying.
>> Maury (23:19):
What'd you think, Bobby Joe?
>> Brent (23:21):
Ah, uh, let's see,
on the nose,
sweetness, brown sugar,
caramel.
A little bit of a candy note. Yeah.
The tip of the nose.
(23:42):
White flowers.
Yeah. Pretty nose. Let's see what it tastes like.
>> Maury (23:53):
Mhm.
>> Brent (23:56):
It's creamy. It's
got a really good mouth coat. The whole
up back sides your palate, under the tongue,
over the tongue. Got a really
good mouth coat on it.
Surprisingly. A little hot and spicy though on.
>> Maury (24:13):
Mhm.
>> Brent (24:13):
The palate. When you first taste it and it gives you that
creaminess, you think, oh. And then it
vibrating on your tongue jumps up and bites you a little bit.
>> Bob (24:21):
Like Red Hots.
>> Brent (24:22):
Yeah. Which I'm not used to with a larceny that not that
much heat, uh, and spice.
>> Bob (24:27):
Right.
>> Brent (24:29):
And um, it's not the alcohol, it's just, it's the
heat and spice in the whiskey itself.
It's um, dark
caramel, dark toffee.
A little bit of pound cake. Mm,
mhm. Mhm.
Yeah. Like a butter vanilla lemon pound
(24:52):
cake.
>> Bob (24:53):
A little bit of that chocolate toaster.
Yeah. Those chocolate things you put in the
toaster oven, they're square.
>> Brent (25:04):
Toaster maybe. Yeah. I don't know.
>> Maury (25:07):
Pop tart.
>> Brent (25:07):
Yeah, Pop Tart.
>> Bob (25:08):
Like a chocolate pop tart.
>> Brent (25:11):
Yeah.
>> Maury (25:12):
Mhm.
>> Brent (25:15):
Yeah.
>> Maury (25:16):
That one.
>> Brent (25:19):
I'm still kind of, I'm still kind of surprised at, ah, how,
you know, how spicy and hot it, that it jumps up on you.
>> Bob (25:24):
Larceny is normally not this big and bold.
Yeah, but this one is huge.
>> Brent (25:29):
Yeah, it's usually huge. It's usually laid back and
subtle and creamy. But this one, this one
reaches up and grabs you by the
hoo ha's and says hello, how are you? So
I mean for a weeded whiskey, that's, that's pretty
dang spicy.
>> Bob (25:44):
So if you want to smooth the ups and downs
of your favorite hockey season, this will mellow you
out.
>> Maury (25:52):
Yeah, no, it doesn't taste like a weeder, I'll give you that.
>> Brent (25:55):
It really has, uh, at the beginning it does. It's got that, it's got
that creaminess, it's got that, it's got
the weeder at the very first sip but as soon as you
swallow it just, it lights up. That's,
that's the odd thing about it.
>> Bob (26:08):
Got the barley at the end.
>> Brent (26:09):
When I say odd, I don't mean odd in a bad way. I mean it's just different than
what I'm used to with larceny.
>> Bob (26:13):
So it's like scotch at the end, the barley
kicks up so high.
>> Brent (26:18):
Yeah, there's a little bit of barley in the back palate.
>> Bob (26:20):
Starts like a bourbon, ends like a scotch,
but like a barrel strength scotch, you
know, as God intended.
>> Brent (26:27):
Cover for the guy who's down an entire bottle of
it.
>> Bob (26:32):
Didn't take long. Few games.
Well, the fat man made a funny.
>> Brent (26:40):
Okay, well, we're going to be giving the uh, Larceny
barrel proof Kentucky straight bourbon whiskey
B524A well
deserved four sips.
>> Maury (26:50):
That's classified.
All right, uh, Bob, give us some wisdom on the next
whiskey.
>> Brent (26:57):
I don't have any wisdom to give on anything.
>> Maury (27:00):
I've been saying that for a while, but I'm glad you finally admitted
it.
>> Brent (27:03):
Oh, I don't have to admit it. It's
obvious.
So our next whiskey is from the folks at
Diageo. Part of the Orphan Barrel series. This is the
Indigo's Hour. 18 years straight bourbon
whiskey. It's 45% ABV
or 90 proof. It's 68% corn,
28% rye, and 4% malted
(27:24):
barley. Distilled in Indiana, aged
in Kentucky and bottled in Tullahoma,
Tennessee. So the label on
this bottle pays homage to the
spirit's origin story. The pipevine
swallowtail is the most colorful butterfly, uh,
to call home, Indiana, uh, home, where the
whiskey was distilled. There's a tree on the
(27:47):
label that's a representation of the witch's tree, which
is a, uh, maple tree found in Louisville, Kentucky, just a
few minutes away from where this whiskey was aged.
So nice little story. Diageo always
has a good story with these. But the proof is in the
whiskey. So
on the color again, older 70s
(28:08):
penny
on the nose.
Vanilla.
>> Maury (28:18):
A lot of vanilla.
>> Brent (28:19):
Big big vanilla, a little bit of butterscotch,
some kind of toasty oak.
>> Maury (28:30):
Little.
>> Brent (28:30):
Bit of vanilla pastry.
And on the palette. Hold on.
>> Maury (28:40):
Mhm.
>> Brent (28:44):
On the palette, you know, your
classic bourbon caramel
vanilla,
a little bit of sort of creamy coconut.
It's got a nice smooth,
um, coating finish to
it. Nice coat on the palette. Hits the whole
(29:05):
tongue. There's no, I don't, I'm not getting any empty
spots on the palate with it.
>> Maury (29:10):
Um.
>> Brent (29:13):
The oak on it is there, but it's kind of
subdued.
Yeah, it's very, it's very rich. It's very,
it's very silky. It's very, uh,
creamy,
which, I mean, they had to run this thing through a
filter a couple of times in 18 years
because I would be expecting a lot more oak influence on
(29:35):
this. But it's, it's, you know, it's
not.
>> Maury (29:39):
It'S not an oak bomb. You would expect to be over oaked
at this age, but it's not. So I don't know what they did to get the
creaminess, but agree with you 100%.
Beautiful, creamy, viscous mouth
feel. Drinks, um, like,
you know, a mid range, beautiful
whiskey that you'd spend, you know,
moderate amount of money on. Well made, well
(30:02):
crafted, not entry level, but I
suspect based on the age statement of it
being 18 years old, that it's probably very
expensive. And I don't know that it's worth
hundreds of dollars. I think it's a beautiful whiskey at a
moderate price. I don't know that it, uh,
I would give it as high marks based on the
value of what I perceive it might
(30:24):
cost. What do you think, Justin?
>> Bob (30:27):
So I got like buttercream, um,
frosting on a red lobster biscuit
for the nose on the
palette. Classic, um, bourbon
flavors and it just
ends with oak. Now the first time I had
this, it hit me wrong. I could only do one sip. I had
to put it down and keep going
(30:49):
and doing other things when I came back to
was a lot more palatable, a lot smoother. I don't know if it
was me or the whiskey, but maybe you give this one a half hour
after you open it before you hit it
and uh, it was all right.
>> Maury (31:03):
What'd you think? It's definitely improved with time and air. I think the air
has done it justice and it smoothed it out
and it's really, um,
helped, uh, you know, rounded out.
It's, it's, it's, it's uh, amplified the
vanilla flavors. Um, so it's a nice whiskey. It's
very nicely made. Like I said, I'd happily
spend 50, 80, 100 bucks on it. I don't
(31:25):
know what it costs, but I suspect that for the
value the price is.
>> Brent (31:31):
Yeah, we try not to. I
mean we'll mention it like when it's really good and
it's not expensive because like, man, go buy that because that's a
deal. But I've got, I've almost given up
trying to, you know, compare
prices because the prices now, honestly,
some of them.
>> Bob (31:48):
Just don't make sense, seem random.
>> Brent (31:50):
Yeah. I mean it's literally like they just throw a dart at a board and go, do you
think we can get away with that?
>> Bob (31:54):
Yeah.
>> Maury (31:54):
But the point is that an 18 year old whiskey is not going to be
inexpensive. And I think this is going to be priced heavily,
fairly even and fairly for what it is.
But in reality it drinks like a.
>> Brent (32:04):
Nice 10 year old if you're an 18. Here's
the thing. 18 doesn't mean anything more than 15 means anything
more than 20 means anything more than 10. I mean age is
just a number.
>> Maury (32:14):
But it costs money. You know, ages times money.
>> Brent (32:17):
There's, there's plenty of whiskeys out there that are younger and
older that taste better and worse. So who
knows? We'll be back.
>> Maury (32:25):
Hey.
>> Brent (32:25):
And we're back and we were just uh,
finishing up talking about
indigo's hour, uh, 18 years
straight Kentucky bourbon.
So we are going to go ahead and give that a rating
and we are going to give that
three, uh, subs.
That takes us to our next whiskey and we're going to have Justin
(32:47):
tell us about that one.
>> Bob (32:49):
So we get to talk about old overhaul
cast strength. 11 year. It's 50
alcohol by volume.
Not really. It's 53.7
alcohol by volume or
107.4 proof
old overhaul is a brand with an amazing
history. In 1800, Henry
(33:11):
Oberholtzer established a family farm
on 263 acres in western
Pennsylvania. Like many farmers
of the era, he also distillered with
distilled whiskey on the side. In
1810, his son Abraham took over and grew
it into a thriving brand called Old Farm
(33:31):
Pure Rye. After his death, his
grandson Henry K. Frick, the
tough guy, assumed control of the
distillery. And in 1888,
they changed the name to Old Overholt, with a
picture of Abraham added to the
label. The brand is now owned
by Beam Suntory. The whiskey was
(33:53):
distilled and barreled in 2012 and matured on
the lower floors of four different
warehouses in Claremont
facility.
And this is an interesting whiskey.
Um, they had another
whiskey that Beam did where they did the
different distilleries where they were
(34:15):
distilled at. It was the same whiskey, and they
all tasted different based on where they're matured. So the fact that it
was matured at Claremont really
matters. Um, hard to know exactly
why, but I know it definitely matters.
On the nose,
it's sweet, it's inviting.
(34:35):
I've got, like, a light floral note. I've
got, like, creme
fraiche vanilla.
I've got delicate
baking spices on the palette.
Beautiful M Rye bread. I got a little
(34:57):
bit of cream cheese on there,
some cinnamon,
some spicy Calabrian oil,
and a beautiful, woody, sweet finish. What'd you
think, Bob?
>> Brent (35:11):
Well, I think, uh, they're stepping up the game with the old
overall, because we just did a show
reviewing the Managa Healer rye, and
that was fantastic. This, um, one
different. Definitely different. I think this is more
the old mash, uh, Bill, as opposed to that
new one, but really,
(35:31):
really wonderful rye.
>> Maury (35:33):
Be fun to look at them M. Side by side. I would agree with you. You, Bob.
They're dramatically different. Uh,
hard to pick a favorite over the two, because this
is.
>> Bob (35:45):
Oh, so
as Mori was saying, off, off.
Microphone is, like, dramatically different.
Um, I think the age really did it.
>> Maury (35:56):
Well, didn't touch it.
>> Bob (35:59):
And back to Mori.
>> Maury (36:01):
Oh, you cut me out. You're trying to. Trying
to censor.
>> Brent (36:06):
Maury somehow decided in the middle of the show to turn his
microphone off.
>> Maury (36:10):
It's funny because my hands are. My hands
are elsewhere occupied.
>> Brent (36:14):
Yeah, we did that. We did that from the other end of the table with our
minds. What were you saying now?
>> Maury (36:19):
I was saying that it'd be fun to try and switch the
two overhaul side by side. They're both
delicious, but dramatically different
styles and, uh, a different mash
bill.
>> Brent (36:30):
I mean, that's the one we did before, was the whole
new, the new thing. This one's 11 years old. This is
the old overhaul that we're used to, but just
more age.
>> Maury (36:40):
Yeah, but the regular Overholt is a, is not exactly a top
shelf whiskey. It's a middle to bottom shelf whiskey.
And with this, with the 11 year MASH bill or
11 year age statement. Excuse me. Uh, this is a major
step up and uh, I thought it was
delicious. As you said, it's got a beautiful
dark mahogany color.
(37:00):
The, the nose is just classic. The palette
is just viscous. It's mouth coating. There's
just all this baking spice and cinnamon and
toffee and creme brulee and the finish goes on.
I think this is delicious. Now it's a little bit pricier than the
other one that we spoke about, the AA overhaul, but
it's, it's 11 years old and it's fabulous.
>> Bob (37:20):
If you ever get a chance to have old overhaul from the
early 1900s, mortgage
the house and have that poor. Yeah, it's so
good.
>> Brent (37:29):
Yeah, but this one
here, I mean, this one's great. Solid.
>> Bob (37:34):
You don't have to mortgage the house for this one either. This is just really
solid.
>> Maury (37:38):
Mhm.
>> Brent (37:41):
It's got a very dry palette though.
>> Bob (37:43):
Mhm.
>> Maury (37:44):
No, it's not sweet at all.
>> Brent (37:45):
You know, I mean, when you, when you drink it, it's, it's very
drying on the tongue.
>> Bob (37:49):
Yeah.
>> Brent (37:51):
But there's just a
residue of old funky
oak.
>> Bob (37:57):
But if you have this with a boneless ribeye with
a high fat content, you're going to be very happy.
>> Brent (38:03):
Only with a bone in it. Sorry. No, fine. Don't
even talk to me.
>> Maury (38:07):
Fine.
>> Brent (38:07):
Fine. Animal.
>> Maury (38:09):
Be that way.
>> Brent (38:10):
Boneless. Oh, uh. Dear Lord.
You're lucky I let you in the house. Well, I
am. We're gonna. Yeah.
Well, honestly, um, this is not even. When they send us. This is one that
I saw at the store when I was there and I went, oh, I'm
gonna buy this one. We should put this on the show. So,
um, we're gonna give the old overhaul cast
strength. There's your other problem. Cast strength. That's the other
(38:33):
thing that makes it. Yeah. Cast strength 11
year. A well deserved. Four sips.
>> Maury (38:39):
That's classified.
>> Brent (38:40):
It is so good to see somebody given
the old label. Yeah. So much love.
That's, that's fantastic. So.
So that takes us to our next whiskey,
which is the Elijah Craig barrel
proof Kentucky Straight Bourbon Whiskey B
number five. Hundred twenty four,
(39:00):
which always every,
every release of the Elijah Craig barrel proof. I mean, I
don't think we've ever hidden the fact that we're all huge fans here on the
show of it. I think the worst one we've ever had is
still one I'd be happy to be buried with.
This B524 is
65.3% ABV or
130.6 proof. 78% corn,
(39:22):
12% malted barley, 10% rye. It is
11 years and 2 months old.
It's got a beautiful dark,
dark color
between a really dark penny and
a nice mahogany.
>> Bob (39:39):
Stark is Maury's soul.
>> Brent (39:41):
I don't think it's that dark.
M and on the nose, just classic Elijah
Craig barrel proof. Just
deep, rich, dark.
Oh my God. Just
molasses.
M dark caramel, a little hint of
(40:04):
vanilla. Oh my
gosh. And on the palate, let's have a sip.
>> Maury (40:11):
Mhm.
>> Brent (40:15):
On the palate.
Wow. Just a really
fantastic whiskey.
Big, bold. I mean you can taste
the proof, but it's not overwhelming.
The flavor still comes through. There's
a nice oakiness there, but it's not overly
oaked. There is a, a dark
(40:37):
toffee, a dark caramel,
a little bit of fruit on the tip of the tongue,
a little bit of a cooling almost a spear mini, kind of
minty on the back palette.
Wow. Yeah, that's a good one. That's one of the better
ones we've had in a while. What do you think, Justin?
>> Bob (40:58):
So one basic point of drinking
I'd bring out especially with this is
sniff your whiskey before you down
it because you're going to get 70,
80% of what's unique about it right in
your nose. But this one, hold it
like a foot away from your nose when you sniff it,
otherwise you're going to rip your brain clean out of your head.
>> Brent (41:21):
It'll burn the hairs out of your nose. That's. Yeah.
>> Bob (41:24):
So holding it away,
breathing it in, it's everything I've
ever wanted in whiskey,
caramel, hot
spice, dark
fruits, stuff
that's good in dessert. On the palate,
super spicy. It's not as
(41:46):
actually as hot as the nose. Like Bob was saying, the
nose, hotter.
>> Brent (41:50):
Nose is much hotter and you can.
>> Bob (41:51):
Drink it down easier than you could smell it.
You don't have to hold it a foot away from your mouth to drink
it. You can just drink it. But
um, any of these high proof whiskeys, just drink a
little bit at a time. Don't, don't do like a
whole ouch shot at once, you're gonna burn the heck out of your
esophagus. Um, this is amazing
(42:11):
whiskey.
>> Brent (42:12):
I really am very
aroused.
>> Bob (42:16):
Exactly that. What did you think, Maury?
>> Maury (42:19):
I would agree with you. It does not drink like
130 proof Covid killing whiskey.
Now I'm a big advocate of
65% and higher ABV as
it kills the COVID virus right in the back of your throat
before it even gets into your upper airways.
>> Bob (42:34):
Then I should drink nothing else?
>> Maury (42:36):
Yes, correct. That being said, this whiskey
drinks like a nice bonded whiskey. It drinks like 100
proof. It is not hot on the palate.
It's delightful. It's well made. You.
It, it is dangerously good. You could
easily drink this as if it were 100 proof whiskey
all afternoon and you'd find yourself on the
floor. I, uh, think, uh, I
(42:58):
couldn't add anything to what you said, Justin. I like
the, uh, the description. Classic bourbon
flavors. Classic toffee and brown sugar
and creme brulee and baking spice.
Nice finish. Beautiful mouthfeel. Beautiful
whiskey. If you see it, buy it. You won't be
disappointed.
>> Brent (43:17):
We did these a little bit out of order because we did the, um,
we did the C924
on our, um, end of the year,
uh, fall, uh, release show because they were all coming
out at the same time. So this one was sitting there for
a little bit and um,
I, I honestly, as good as that one was,
(43:40):
I, I wish we'd put this one in instead because this one is
fantastic.
>> Bob (43:43):
So we did the 524 larceny and the
524 Elijah Craig proof.
They were on their game in May.
>> Brent (43:51):
Yeah.
>> Bob (43:51):
Gentlemen and ladies, well
done.
>> Brent (43:54):
Yeah. Yeah. Fantastic whiskey.
>> Bob (43:57):
Do what you did in May.
>> Brent (44:00):
So we're gonna give the Elijah Craig barrel proof
Kentucky straight bourbon whiskey B524.
A well deserved five six. Oh my
goodness. Yeah.
Yeah. Yes.
So that takes us to our last
whiskey of the day and we're gonna
have, um. Maury, tell us about that one.
>> Maury (44:21):
You, you imbecile. You bloated
idiot.
>> Brent (44:25):
You stupid fat.
>> Announcer (44:27):
Have you.
>> Brent (44:27):
Oh, sorry. I thought Harm was here.
>> Maury (44:29):
Oh, thank you.
>> Brent (44:29):
Yeah.
>> Maury (44:31):
Uh, yeah, I guess you needed somebody to pick on today.
>> Brent (44:33):
I was holding on that one for Harm.
>> Maury (44:36):
Well, thank you for that introduction.
Um, with that in mind, uh, the final whiskey
for today's show will be the old Fitzgerald spring
2024 release. Clocking in at 50
ABV or 100 proof. It is
68 corn, 20 wheat,
12% malted barley. The spring
2024 edition of the 13th release
(44:57):
of the old Fitzgerald bottled and Bond
series. This release is 10
years old, comprised of barrels produced in
spring of 2014. Now,
the color is a little bit lighter than you might expect. It is a nice
burnished copper, but a little lighter than some of the other
whiskeys we've had today. On the
nose, it's just pure heaven. You're
(45:20):
getting cinnamon and clove and baking spice
and creme brulee and molasses and brown
sugar. Then comes the
palate.
It's just viscous. It's just dessert in a
glass. It's delicious. It's mouth
coating. There's cinnamon notes
(45:40):
of creme brulee and toffee and
vanilla. And the finish just goes on
and on. I am always a huge fan.
A perennial favorite, uh, the Old Fits. It comes out several
times a year. This one does not disappoint.
I thought it's as good as any of the others we've had before.
I absolutely love this whiskey. Bob, what'd you
(46:01):
think?
>> Brent (46:01):
The most words we've got out of him in six months.
My mind is a raging torrent
flooded with rivulets of thought cascading into
a waterfall of creative alternatives.
Next thing you know, you're gonna get five words out of Justin. Holy
sh.
>> Bob (46:17):
So I've been drinking old
fits for a long time.
>> Maury (46:21):
It started out day or two now, right?
This and one more will make a pair.
>> Brent (46:27):
Yeah. Yeah.
>> Bob (46:28):
So it used to be in a, uh,
175. It used to be
amazingly.
>> Brent (46:35):
Well, that's a different old Fit.
>> Bob (46:37):
Reasonable. Is it different mash bills, that different old
fits? Yeah, it's okay.
And they, uh, even had. They even have them
in Texas. M175s in
Texas.
>> Brent (46:49):
They still make the regular, regular old fit.
This is not. Yeah, this is different.
>> Bob (46:54):
Well, this stuff's really, really good. They. They put it in
a really beautiful bottle with a
cool crystal top on
it. Um, and if you're lucky
to get it for retail, it's always worth picking
up. I've never had one that was bad.
They're all different. I'm glad to know it's different than the
one I got for like 15 bucks for a 175
(47:17):
in Texas. But that is also
delicious. But I didn't know it was different than
these. That's because they're all different. So that's why I didn't know
that wasn't different.
>> Brent (47:27):
Well, that's different. That is a nice thing
about, about the Old Fits decanter series is,
is each you know, every spring and fall, they have one.
They're different every time. Um, you know, there's.
They're, you know, different flavors, uh, different
profiles. So. And the.
The packaging on it is beautiful. I remember I was. I was
(47:48):
in, uh, Chicago at Whiskey Fest, and they said, hey,
you want to try something? This is coming out soon. And I tried it. Oh, my
God. You want to see the bottle? It's going to come in. And they showed me m the bottle
and I'm like, that looks like a 55, 56,
57 era old Fitz decanter. And they go, yeah,
about that era. It's kind of modeled after that. I bet that
thing's expensive. Think. I think they told me the damn cork on that
thing's like $15. Yeah, but
(48:11):
what a fantastic whiskey. Just, I mean,
so well put together, just so
elegant, so layered. So many
flavors, uh, so many things coming out
of the nose on this. There's so much going on with
it. I mean, what more can you say? It's
every. Every release. The old fits is always great, but
this spring 2024 release was absolutely
(48:33):
delicious. So we're going to give the old
fit spring 2024 release. Well
deserved. Five sips. Oh, my
goodness. Yeah,
yeah, yeah,
yeah.
Today did not suck.
>> Bob (48:49):
No, did not suck.
>> Brent (48:53):
Well, that's all the time we have for today. I want to thank our co
host for joining us. Thank you, Harm. Oh, that's right. He's not here.
That's why it's so pleasant. Okay. I don't know what you're talking
about.
>> Bob (49:03):
Well, the fat man made a funny.
>> Brent (49:05):
Okay. Thank you, Maury.
>> Maury (49:08):
Thank you, Bob. Another delicious day in the
basement.
>> Brent (49:11):
And. Ah, thank you, Justin. Thank you.
>> Bob (49:13):
Pleasure to be here as always.
>> Brent (49:14):
Yeah. This again. This day does not
stink when you're. When you're drinking the
releases. Old Fits, Elijah, Craig
and Larceny Barrel Proof. That's. That's. That's a pretty good
day.
>> Maury (49:28):
M.
>> Brent (49:30):
I don't know which one to go back to first. That. That's. That's
the hardest problem I've got.
>> Bob (49:34):
Take the afternoon. Do them all.
>> Brent (49:36):
Yeah, I think that's.
>> Maury (49:36):
I think that's wise.
>> Brent (49:37):
Yeah. Maybe we should mix them together and make
an infinity bucket. No. No. Absolutely
not.
>> Bob (49:44):
I recommend.
>> Brent (49:44):
No. Um, no, probably not a good idea.
>> Announcer (49:48):
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 (49:57):
Give it a little tappy. Tap, tap,
taparoo.
>> Announcer (50:00):
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 infoipsuds and
smokes.com our tasting notes flow out
on Twitter and Instagram with our handle at Sip,
(50:20):
Suds and Smokes and our Facebook page is
always buzzing with lots of news. You'll
also be able to interact with the thousands
millions
of other fans on those social media platforms.
Do us a favor, uh, take the time to rate this episode. If you're
listening to us online. That's a big help to us and we
(50:41):
get to see your feedback as well. Come back,
join us for another episode and keep on
sipping.
This has been a one tan hand production of
(51:01):
Sips, Suds and Smokes, a program devoted
to the appreciation of some of the finer slices
of life from the dude in the Basement Studios.
Your host, the Good Old Good Old Boys. We'll see you all next
time.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com