July 16, 2025 • 31 mins
Yes Senator this is a rum in a whiskey barrel
@Proofandwood #whiskey #rum #bourbon #podcast #radioshow #host
Co hosts : Good ol Boy Justin, Made Man Brent, Made Man Bob
SIPS – Dive into a spirited discussion about an impressive lineup from Proof and Wood Ventures. We're tasting a unique blend of whiskies and one delightful rum. With plenty of banter and a touch of political humor, our hosts share their tasting notes and ratings, revealing what makes each expression a standout in the whiskey world. Whether you're a seasoned connoisseur or just starting your journey, there's something for everyone in this lively episode!
Join us for this entertaining exploration of flavors and ratings, and remember, life is too short to drink bad whiskey! We will be discussing these products and rating them from 1-5 with 5 being the best:
5:19 Exodus Rum SIPS - 4
8:50 Roulette Straight Rye Whiskey SIPS - 2
12:48 The Representative Barrel Proof Straight Bourbon Whiskey SIPS - 4
19:21 The Senator Barrel Proof Straight Rye Whiskey SIPS - 4
23:23 The Cabinet – A Blend of Straight Whiskies SIPS -
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Brent (00:01):
Now for today's quick shot of sips, suds and
smokes. Hey, it's
Sip, uh and time again. And welcome to this quick shot episode
where everything good in life is worth discussing. As
always, we are the best thing on at,
uh, 2 and 1 second.
>> Justin (00:17):
A.M. that's the fact. You know, the West
Wing reruns are on at 1 o', clock, so we don't have
to worry about them. And we take every after that.
>> Bob (00:26):
So I was watching Cool Runnings, man.
>> Justin (00:28):
Cool Runnings.
>> Bob (00:29):
It was great.
>> Brent (00:31):
Jamaican bobsled.
>> Justin (00:32):
Yeah. Yeah. Oh, uh, that was. That was a classic in that
time. Oh, yeah.
>> Brent (00:37):
Well, this is Made Man Bob. And joining me this evening
is Made man Brent.
>> Justin (00:42):
Pleasure to be here. I'm feeling a little
political today.
>> Brent (00:45):
I think you should feel a little political today.
So given what we have on the table
and good old boy Justin.
>> Bob (00:53):
That's a fact, Jack. Oh, uh, good to be
here. Good old boy Justin.
>> Brent (01:01):
Well, our SIP segments are all about wine, distilled spirits,
tea, coffee, and anything else you can sip. And this is a
whiskey quick shot episode. So here are the whiskies we're going
to discuss today. Um, so these are all
from Proof. Uh, and wood. So we've got the Exodus
rum.
>> Justin (01:16):
Wait a minute, you said whiskeys.
>> Brent (01:18):
Well, there's one rum.
>> Justin (01:21):
Yeah, I'm on.
>> Brent (01:23):
We have the Exodus rum. We have the Roulette straight
rye whiskey. We have the representative,
uh, barrel proof straight bourbon whiskey. We have
the Senator barrel proof straight rye whiskey. And
we have the Cabinet, which is a blend of straight
whiskey. So there's. There's your politics.
That's. This is about as much politics as I care to discuss with
(01:43):
anybody at this particular point in my life.
Correct.
>> Bob (01:46):
Correct.
>> Justin (01:48):
It has gone, uh, uh,
yeah, yeah.
>> Brent (01:52):
I used to work in politics and successfully
extricated myself from that giant
pool of poop. So
let's, uh, go to our SIPs ratings and we're
gonna have Justin tell us about those.
>> Bob (02:07):
One sip, man. Give me a glass
of water to wash out my mouth, man.
>> Justin (02:15):
Water.
>> Brent (02:19):
This is what happens when we have one rum, you know, this is
what we get stuck with. For crying out. One Jamaican
rum.
>> Justin (02:24):
Jamaican rum. Jamaican one.
>> Brent (02:27):
Keep going.
>> Bob (02:28):
Two sips. Nice. But
what else do you have, man?
>> Brent (02:33):
Well, isn't that nice?
>> Bob (02:36):
Three sips.
She's interesting, but,
um. What
was this again?
>> Brent (02:50):
Interesting.
>> Bob (02:53):
Four sips. Let's keep
this secret to ourselves, man.
Pour me another.
>> Brent (03:02):
That's classified.
>> Justin (03:03):
You forgot. Light me a blunt.
>> Bob (03:06):
But you remembered, man. Pass it on.
Five sips. Oh,
my. I was Unaware anything
could be this
irie.
>> Justin (03:20):
Oh, my goodness,
you know the country. We're not allowed back in.
>> Brent (03:27):
As much of a man, as much as he was a
man of peace. I have a feeling if Bob Marley here was here, he'd
kick your rear end right now.
He said, I mean it with all the love in the world, but I'm gonna have to
come and just. Just whip you one right now, son.
Uh, Lord God help us. What are we, uh,
four minutes, 38 seconds right in the toilet. So,
(03:51):
against my better judgment, we're gonna have Justin tell us a little
bit about our producer of these fine
alcoholic beverages.
>> Bob (03:58):
Proof and Wood Ventures was established by Dave
Schmear, a man with a long history in the liquor
industry. Dave started out in the business by
establishing his own marketing company
focused on the drinks industry, where one of his first accounts
was Absolute Vodka. If you're gonna start with
one, that's a good one to start with.
>> Brent (04:18):
Yeah.
>> Bob (04:19):
After a number of years promoting his clients brands,
and after creating his own vodka brand,
he was first exposed to rye whiskey by
infamous Gary Gaz Regan.
And the love affair with rye began.
Several years later, Dave and his business partner,
Mike Canbar founded Redemption Rye.
(04:40):
This was just in time for the rediscovery
of rye whiskey, led by a new generation of
mixologists looking for new flavors for their
creations. Redemption took advantage of
this rye revival growing exponentially.
And in 2015, their partners sold the
Redemption brand. But Dave was not
done with the whiskey business, so he founded
(05:02):
Proof and Wood Ventures, an independent
bottler and blender. And since opening
this new endeavor, they have won numerous awards
and acclaim for many of their whiskeys and
rums. So let's start with our first
expression from Proof and wood.
Exadas Rahman.
42% alcohol by volume
(05:25):
or 84 proof. This rum is a
blend of column stilled rum and pot still
rum that was made in Jamaica and then aged
in ex American rye barrels and bottled
in Bardstown. Whiskey. And if you drink too
much mine.
>> Brent (05:41):
Kentucky.
>> Bob (05:42):
Yeah, Kentucky. You're gonna have a horrible
Jamaican accent just like me
on the nose. I got
vanilla butterscotch. I
got like melon, uh, rind on
the palate. It was sweet. It was a
nice hit to it and
(06:02):
pronounced, uh, uh, cane sugar.
The finish was nice. It was mostly
like a right side palette
spicy finish. What did you think, Bob?
>> Brent (06:15):
Well, I thought it was delicious. I. I'm a.
I love good rumors, um,
and I hate bad rum.
It's just like, you know, there's no in between. It's like,
you know, clear, uh, rum. It's
like queer spirits. Just what's the point?
Um, it's classic
(06:36):
Jamaican rum. It's got that earthiness that
I enjoy. The butterscotch
on the nose
and on the palate,
there's vanilla. Um, the butterscotch is still there.
(06:56):
And again, it's got that. It's got that earthiness that I
enjoy. It's just. This is a classic
Jamaican style. I'm really digging it. I.
I do notice a little bit of a difference in it, though,
because I think those rye barrels are coming through a little bit.
So I get a little bit of that. There's a
little bit of a pepper in there.
>> Bob (07:16):
Yeah. But, uh, a little
Scotch bonnet.
>> Brent (07:20):
But, yeah, it's. Yeah, there's. It's. Yeah, it
is like a little Scotch bonnet. Like a really, really soft,
muted.
>> Bob (07:26):
Yes.
>> Brent (07:26):
Like you made a five gallon thing of chili, but you put half
a scotch bonnet and then it's in there. You taste it. It's not
hot, but you get that flavor. Yeah.
Yeah, that's. That's lovely. I'm digging that. So
what'd you think, Brett? Yeah, you're the sailor. You like
Rob?
>> Justin (07:41):
Oh, for sure. The, um, on the
nose, you know, I got some of those notes, but I also got, like, you know, when you open up,
like a batch of a box of matchsticks, you get
that smell that they got kind of. That on the. On the nose as
well.
>> Bob (07:53):
Sure.
>> Justin (07:53):
That matchstick smell. And then, uh, on the palate, it's
just floral. The citrus, apple cider,
butterscotch. It's just. It's.
It's a. It's all funky.
>> Brent (08:05):
Yeah. You know, that's why I like to make a rum. It's got that funk
to it.
>> Justin (08:08):
Jamaican funk, you know, so.
>> Bob (08:10):
And the bottle even says powered by the funk.
>> Brent (08:13):
Yeah, it does.
>> Justin (08:15):
Yeah.
>> Brent (08:16):
Well, they ain't wrong.
>> Justin (08:20):
Okay, Dave, you got.
>> Bob (08:21):
You got it.
>> Brent (08:22):
You got us on that one, buddy. You know, so. Yeah. And, you
know, again, no color added, no flavors added. I mean, just.
>> Justin (08:28):
It's a light. It's a very light color they can use. It's a white, and it's
aging that and that in those barrels. That, uh, just
gives a little bit of color to it.
>> Brent (08:35):
But, yeah, well done. I. You know, I'm
really digging this. And it. It comes as a
surprise because when I think of Dave, I'm thinking whiskey. I'm not thinking
rum. But, yeah, this one's delicious. So we're going to
be giving the Exodus rum, uh, well deserved. Four
sips. Way to Go bud. That's classified.
So that's going to take us to our next next
(08:58):
drink which is the roulette straight rye whiskey.
So I mean it's good
a sip of water. I hate to wash the rum out of my
mouth but I need to. Um, so the roulette
rye, that's 100 proof, 50% ABV. It's a 95.
5 rye. It's four years old. This
is distilled in Indiana, MGP.
(09:19):
So on the nose
there's that classic MGP Dill.
>> Justin (09:24):
Dill, Dill.
>> Brent (09:26):
It's not. Well you know some barrels you get.
>> Justin (09:28):
From them, some are more than others really. This is
not as strong. This one is a very light dill.
>> Bob (09:34):
More like a jar of pickles to me.
>> Brent (09:35):
Yeah, it's that there's brown sugar,
a little bit of baking spice and then on the pallet.
Mhm.
On the palate there's um,
some honey,
a little bit of sweetness to it. Um,
(09:58):
their tasting notes, they've got red and black pepper. I don't get the black
pepper but the red pepper is definitely there and
it's not you know, real hot.
>> Justin (10:06):
It's not like a spicy red pepper. It's, it's the
flavor of the red pepper.
>> Brent (10:09):
Yes, the flavor.
>> Bob (10:10):
Well it's like flakes.
>> Justin (10:11):
Yeah, yeah, yeah.
>> Brent (10:12):
It's, that's what it is. It's not the heat, it's, it's the
taste. So.
>> Justin (10:16):
Ah.
>> Brent (10:16):
Yeah. Um, yeah. I mean this is, this is a
nice little rye and I, if I remember correctly
talking to him, he was, I think they
basically say this is, this is meant to be
your everyday drinker, you know,
easy going, not expensive sort of table
whiskey and I think it does a good
(10:36):
job. What do you think Brett?
>> Justin (10:39):
Yeah, everything you mentioned there was was pretty spot
on the you know with the nose. It's kind of
your, kind of your classic rhinos.
It's um, you know, but it's got a lighter
nose than, than if you hit like some of the stronger ones.
Um, yeah. The palette, that honey, the, the
pepper, um, that the finish was really short
(10:59):
lived. It was that was if I was had to
put one, one thing down about this, it's just
needed uh, to spin that roulette wheel a little bit longer,
get that finish longer or something, you know.
>> Brent (11:11):
And the red pepper, although I enjoy it, kind of threw me
off because I'm, I'm expecting sort of more of the black pepper
spice when you're you know, dealing with rye. But it's definitely
more red pepper for me.
>> Justin (11:21):
Yeah. Maybe it's the red and black from the roulette wheel, you know, so
maybe that's it.
>> Brent (11:25):
Uh, maybe we spun wrong. Maybe we should have bet on red. If we bet
on red, we'd win, right?
>> Justin (11:29):
Always, uh, bet black.
>> Brent (11:32):
You know what they say, you'll never go back. What'd
you think, Justin?
>> Bob (11:36):
I think if I was making a Bloody Mary and I was really bored of
vodka, I would throw this in there and
it would add all kinds of spice
accents to my Bloody Mary.
>> Brent (11:48):
So like maybe making a Canadian style Caesar.
>> Bob (11:51):
Yeah, I do think of it as salad dressing too.
>> Brent (11:53):
No Caesar.
>> Bob (11:56):
What?
>> Brent (11:56):
It's basically a Bloody Mary in Canada.
>> Justin (11:58):
Oh.
>> Brent (11:58):
Uh, it's made, you know, they use clamado and you
know, it's a little. Slightly different. Oh. Uh, but they.
It's called a Caesar.
>> Justin (12:05):
Okay.
>> Brent (12:05):
You should travel more.
>> Justin (12:07):
Yeah.
>> Bob (12:07):
Ah, I should. I've been to can
Canada, but I didn't know about this drink.
Probably thought it was a salad. I don't eat green stuff.
>> Brent (12:16):
But that was in college and you were just smuggling weed across the border.
That's. That's different. So,
um, Yeah, I think, I think you're
right. I think this wouldn't, you know, in a, in a Bloody Mary Caesar. I think this
actually would be pretty damn tasty because I think that pepper would,
would, would pick up on it. So.
>> Justin (12:31):
Ah, it's really not meant to be a,
you know, a straight, you know, drinking it straight. This is
definitely meant for a mixer, you know, of some kind, you know,
so. And that's okay. That's.
Yeah. Yes, it is.
>> Brent (12:45):
All right, well, we're going to be giving the roulette straight rye
whiskey, uh, two sips. Well, isn't
that nice? So that's going to bring us to our
next one. We're going to have Brent tell us about that one.
>> Justin (12:56):
Thanks, Bob. This is the representative barrel proof straight
bourbon whiskey.
57.43% ABV
or 114.86 proof.
This, uh, bourbon is aged a minimum of four years or
two congressional terms. The blend is
a small batch blend of approximately 20 barrels.
It's distilled in Indiana from a mash bill of
(13:17):
75% corn, 21% rye,
4% barley. The barrel entry was at
120 proof. It's a winner of the
2023 World Whiskey Awards,
World's best bourbon. Now one thing you have
to know about these are these bottles is they're all
kind of, you know, politically,
you know, made motivated. Uh, you know,
(13:40):
they've got, you know, the Eagle on the front,
the wax that's got the white
wax on it and, you know, stuff, you know, it's just,
um. Um. But, uh, yeah. So
color on this one, it's a light copper, you know, an
80s, an 80s copper. Uh, color.
Um, the, uh, I got
on the nose, I got. I got vanilla,
(14:02):
cherry, uh, peanuts. Got peanuts on
the nose of this one on the palette.
>> Brent (14:06):
Pronounce that a little differently, please.
>> Justin (14:09):
Peanuts.
>> Brent (14:09):
It's a family show.
>> Justin (14:10):
Peanuts.
We're inclusive here, right? Right. I mean, it's
including a little bit.
>> Brent (14:17):
More than I'm comfortable with, buddy.
>> Justin (14:19):
All nuts are welcome.
>> Brent (14:20):
Yeah, apparently.
>> Justin (14:21):
So you spent.
>> Brent (14:23):
You spent a little much too. Too much time on that ship, I'm
thinking, but okay. I don't judge.
>> Justin (14:27):
You know, we all took our time in the barrel.
>> Brent (14:29):
I'm sure you did.
>> Justin (14:32):
You know, so the, uh, on the palette,
it's a lot of citrus that comes through. Get a little bit of
a tobacco on there. Um, it's just,
uh, get the spices come through, a little
bit of, uh, the caramel and vanilla.
Well made. It's. You know, this is also.
This has got like, an oily mouth feel and a creamy mouth feel.
(14:52):
It's kind of got, like, both to it. Um, but,
uh, the. It's a medium finish,
but it's much better than what you would expect from a
four year. I just, you know, when you. We have. We
have to think of it as four year because it says it right on the label and
stuff, you know, but it drinks longer than a four
year.
>> Brent (15:10):
So we'll be back.
>> Justin (15:11):
You know.
>> Bob (15:16):
We glide beneath the stars.
>> Justin (15:19):
And cobalt blue.
>> Brent (15:24):
Look to the left uh, to the
right Keep your eyes on the road,
my darling Wondering if.
>> Justin (15:33):
We'Re only passing through
open roads and.
>> Bob (15:41):
Open windows My hand is
yours forever.
>> Justin (15:46):
Sweet love Our eyes ahead on
these back roads with a view.
>> Brent (15:55):
Okay, I was.
>> Justin (15:58):
Hey.
>> Brent (15:58):
And we're back, and Brent was just finishing up his thoughts on
the representative, but we handed him the water bottle. Try a
little squirt. What you think?
>> Justin (16:05):
Yeah, they always hand me that darn water bottle. Um,
but this one. You know what? That water bottle really kind of helped
it. It's that. That finish on it just
bumped up. It went from a medium to a medium really long
finish. Um, the. On the
nose, the. The. The peanuts really came out
on it. A lot more on it.
>> Brent (16:24):
He pronounced it right, that.
>> Justin (16:25):
No, I did not. Yeah, I did not. You can't.
>> Brent (16:27):
It.
>> Justin (16:27):
You know, the, uh, A little bit more
tobacco came out on the. And a little bit more vanilla. Came out on
the palate. Uh, I can see why this won
the, uh, the 20, 23 World Whiskey
Awards for best bourbon. I didn't, I wasn't really seeing it before I
added the water. Yeah.
>> Brent (16:43):
And it's a whole way different whiskey.
>> Justin (16:45):
Yeah. And yeah, you had to add the water to really appreciate it.
So.
>> Brent (16:48):
Yeah, I mean, it's, uh, I sipped it a while ago.
It's still going. I mean, like, wow, that's night and
day.
>> Bob (16:54):
It is still going.
>> Brent (16:57):
Holy cow. Yeah, that is night and day. Wow.
>> Justin (17:00):
Yeah.
>> Brent (17:01):
This is just. I mean, on the nose,
the vanilla's still there.
It's. I don't know if it's cherry as much
as. It's more like a, like a cherry cola.
Like cherry Coke on the nose.
>> Justin (17:16):
He didn't pick up any cherry before the adding water.
I didn't pick up any cherries before adding.
>> Brent (17:22):
And their notes, they had peach, but it was more like peach pit for me.
But that's also blown off. So.
But on the palate. Hold on.
M.
On the palate, the citrus is still there. There's like a
prickly baking spice.
The manila's there. The tobacco is
(17:42):
amped up.
>> Justin (17:44):
Right. It's just, I mean, like, it jumps up.
>> Brent (17:46):
I didn't get it at all. But now it's. It's really jumping
up that, that and it's got a real nice baking spice
to it. And the finish just goes on
and. Yeah, yeah, this is, this just moved up on the
scale for me big time. Yeah, this is, this is
delicious. What'd you think, Jasmine?
>> Bob (18:04):
This was a hard one to get my head around.
Uh, the nose, it was definitely like vanilla,
and there was cola
and melon rind. The
palette was,
uh, like
really aged tobacco and
(18:24):
spice. And the finish was really
spicy. Once you added water to this, this
finish will go on a good four or five
minutes. Every time you sip
it. It's pretty cool.
>> Brent (18:38):
Uh, I was impressed. Yeah, it's like
old, really aged, like Connecticut
shade leaf. You know, the really high quality tobacco
leaves. You know, when they've been sitting there hanging for a long time.
>> Justin (18:50):
Yeah.
>> Brent (18:52):
Yeah, that's. Wow. Well,
if you, if you purchase representative.
Absolutely. When, uh, you pour it, give us some air and
definitely give, uh, it a few drops of water and wake it up
because there's something hiding in there. So that
is, that's delicious. So we're going to be giving the
representative barrel proof straight, uh, bourbon whiskey.
What was that? What was the bottle on that? Is that 20
(19:14):
bottom 23?
>> Justin (19:16):
22.
>> Brent (19:17):
Yeah. 23 bottle and summer 2023,
uh, we're going to be giving that a, uh, well, m deserved four sips.
That's classified.
So that's going to take us to our next one.
Going to have Justin tell us about that.
>> Bob (19:31):
So I have the privilege of talking about the
Senator barrel proof straight rye whiskey.
It's 58.39 alcohol
by volume or
116.78 proof. And I
definitely didn't do that math. This rye
whiskey is distilled in Indiana from
95% rye, 5% malted
(19:53):
Marley Bash bill and aged a minimum of six years
or one senatorial term and
is blended from a batch of 10, uh, to 20
selected barrels. It's
got, like, a new copper penny kind of color
to it. On the nose,
I get hit with orange peel,
(20:14):
some kind of sage.
>> Brent (20:17):
And.
>> Bob (20:18):
After I threw some water in it, a little bit of
blackberries, which came out strong on the
palate after water, along with
melon, orange, rye, orange rind,
and a classic rye hit.
Um, and it was a long, spicy finish on this one,
too.
(20:41):
It's fun. What'd you think, Brent?
>> Justin (20:43):
Oh, for sure it's fun. You know, you. On the.
You know, on the nose, I get that orange peel and chocolate brownies that.
That came out with me, uh, once, that palate with the.
With the water in it.
Blackberries, blackberries, oranges,
a little bit of bitter chocolate. Um, the whole.
You get that whole creamy, oily mouth feel to it.
(21:03):
It's, uh, it's. It's a different mouth feel
than what you normally expect. Usually you get creamy or usually
you get oily. And I don't know how they've done it. They've really combined the
two of them for this, you know, really long
finish.
>> Bob (21:16):
You don't think there's unmalted barley in it?
>> Justin (21:19):
Yeah, the. It's. I mean,
it's. I really like this. This is I, you
know, the first chance I've had to have this one, I believe.
And, uh, it's. It's impressing me.
>> Brent (21:31):
So, you know, Bob,
um, again, this is one that, when we
tasted, we thought was pretty good, and then we added water, and it just.
It just absolutely skyrocketed.
Um, the palette
for me, it's still there. There's still. It's a lot of
nuttiness to it. Um, hazelnuts.
>> Justin (21:52):
Yeah. I got mostly fruit on that palette, though.
>> Brent (21:55):
So it's like the palette. It's like the
underlayment is nutty, but then I get fruit on top of
it. There's. There's orange in there.
Um, on the nose, there's some.
There's some toffee in there. There's
cigar box,
rubbed sage. And
with the water, the blackberries just almost leaped out of the
(22:17):
glass.
>> Justin (22:19):
I have a habit at home when I'm sitting there
sipping on a bourbon or something, I might throw one or two
blackberries in my bourbon and, you know, after
I've finished the glass, I'll eat it. But this one
has the blackberries, like, predominant in it, you
know, so it's. I.
I don't know that I've had one of a bourbon before.
(22:40):
A rye like this. That's. That's had,
uh, had those. That BlackBerry taste to
it.
>> Brent (22:47):
Yeah, it's. It. I mean, it. Once the water came in,
it was almost like you added BlackBerry flavor to it, for
crying out loud. It just all of a sudden leaped out.
>> Bob (22:55):
That's great. And in Manhattan,
or by itself with.
>> Justin (23:01):
Nothing, it would be great.
>> Brent (23:03):
It would be that inside me. So.
Yeah, um, yeah, this one's. Wow.
And the finish on this really goes just
huge. Huge finish, just keeps going.
Yeah, this is, uh, this is a good one. Good job, Dave. This one's
delicious. Uh, we're going to be giving the
senator a, uh, barrel proof straight rye with whiskey.
A well deserved four sips.
(23:25):
That's classified.
All right. All right, Brent, you want to tell us about our last
one?
>> Justin (23:32):
I'll try to. So the last one
is, um, another one in the series here of the.
This is called the Cabinet. It's a blend of straight whiskeys.
It's 56.26
ABV or
112.52 proof.
>> Brent (23:47):
That's.
>> Justin (23:48):
So they got right down to the.
Down to the nitty gritty on those. So this expression from
proof and wood is a blend of two straight bourbons and
four straight rye whiskeys, all distilled in
Indiana. The rye whiskeys used in this blender from
2014, 2015,
2016 and 2017,
all with a mash bill of 95% rye, 5%
(24:10):
barley. So your standard 95. 5.
And the bourbons using this expression are a 2016
bourbon with. Made, uh, from corn,
75% corn, 21% rye,
4% barley, and a 2017
bourbon made from 99% corn and 1%
barley. Kind of kind of reminds you like, of a
mellow corn kind of thing. You know, when you think about it,
(24:33):
um, the.
>> Brent (24:35):
I like mellow corn.
>> Justin (24:36):
I love mellow corn is great. There's nothing wrong with
it. Uh, again, this has got that, that
early, uh, 80s copper copper penny color
to it. On the nose, it's a rye nose
with, uh, with fruit overtones. It's got
apricots, toffee, a little bit of
butter. It's just
(24:56):
the. The nose is great. I mean, who's ever doing their
blending for them knows what they're doing here.
>> Brent (25:01):
I mean. Dave Schmidt.
>> Justin (25:03):
Yeah, but I mean, it's six. You know, you got, uh, you got two
bourbons and four ryes. I mean, they.
Yeah, that's just.
>> Bob (25:11):
And he could do rum, too, right?
>> Justin (25:13):
It just goes to show you, on the palate, um, a lot of
dried fruits. I got nutmeg, kind of
mint, uh, vanilla,
tobacco. Uh, and the finish, it's just
a nice, rich, spicy mouth feel.
Um, long, satisfying.
And this is a hit. I mean, you know, to.
(25:36):
You can't just give somebody six bottles of.
Of whiskey and say, hey, blend this. You know, you really got
to know.
>> Brent (25:43):
What you're doing, and it's
just generally not going to work out.
>> Justin (25:48):
Yeah, right.
>> Brent (25:51):
I mean, you put about 40 in front of me, I guarantee I'll come
out with something mediocre. 100. I know I can
do it.
>> Justin (25:57):
Right. It's what, uh, A lot of people, you know, they tend to throw
their, you know, their last remaining bits of,
uh, of their bourbon in a. An infinity
bottle, you know, spit bug. Right, right. It's called the
spit. Right. Spit bucket. That's the best
word for it, you know, so, like. Like, they think they're
going to know something about blending or. Oh,
(26:17):
taste this. I got this great spit bucket.
>> Brent (26:19):
Whereas you have somebody who's, you know, had years of experience
and training and learning how to blend. I'm just going to
randomly dump. What. Whatever's left over and. And.
Oh, yeah, that'll work. I'm gonna get lucky.
>> Bob (26:30):
I'm gonna pick everything I didn't care to kill.
>> Brent (26:33):
Here's an idea. Take every paint that
you buy for the next 30 years
and dump whatever is left in the end of that can into a
big bucket. And then paint your house with it when it's done and
see how quickly the hoa comes and kicks your rear
end.
>> Justin (26:49):
Uh. I will never understand my neighbors with love me.
>> Brent (26:52):
What color is your house? It's, um. Um.
>> Justin (26:55):
It's spit Puke blue.
>> Bob (26:56):
Yeah, it's puke color.
>> Brent (26:58):
It's, uh, it's baby poop yellow.
>> Justin (27:00):
Yeah.
>> Brent (27:01):
It's awesome. Yes.
>> Justin (27:03):
I think. I think it just turns brown after a while, you know? I
mean, you know.
>> Brent (27:07):
Oh, then we drink it down.
>> Justin (27:08):
Yeah, then we drink it down. It's but
yeah, that baffles me to all get up that somebody fat
man made a funny. But
he's talented here. This is a, uh, this is a pure
show of. Of the talent that is put on
by. By the blending of these, you
know, different rides and bourbons. Yes.
>> Bob (27:28):
Good job, Dave.
>> Justin (27:29):
Yeah, Justin, what are you thinking there?
>> Bob (27:31):
I think that Dave
showed us he can blend today. I think this
expression is fun.
It's interesting, and it pulls out notes that you.
You just don't get in other bottles.
So it's not going to be like anything else in your collection. It's just going to be.
It's a different thing. But it's a good different thing.
>> Justin (27:53):
Yeah. I mean, apricots on the nose. How many of you know that have
apricots on the nose? It's not a lot, you know, so.
>> Bob (27:59):
He must have a great selection.
>> Justin (28:01):
Butter on the nose. Butter. I mean, they get butter on the nose.
>> Bob (28:04):
It's to choose from.
>> Justin (28:06):
Yeah.
>> Bob (28:07):
He spent some money on a lot of barrels
and he knows when to.
>> Justin (28:11):
Pull them out, when to leave them alone.
>> Brent (28:12):
Um, yeah, well,
I mean, there's toffee on the nose, but again, there's
like lightly brown butter, like poured
over steak. Yeah. You know,
the nose is really pretty, but
the palate is. Yeah.
(28:34):
Again, this is not one. Add water to it and
it will reward you. When we
first opened it, the, the. The. The nose
was not really there when we first opened. I put
a couple of drops of water in and it just. It unlocked
and the nose is really nice.
>> Justin (28:51):
The rye pops on the nose when you add water. You know, the
rye jumps. Just jumps out at you.
>> Brent (28:57):
But there's also. There's a bit of creaminess to it on the palate
from. I've got to attribute it to that 99% cream
corn. Um, bourbon. I mean, it's just
really, really nice. But the finish on it, I'm getting,
you know, front side and mid palate, I'm
getting a nice coat to the tongue with it.
>> Justin (29:14):
So, you know, I mean, what do we. Who do we know that
makes 99 corn? It's not mellow corn. That's 100
corn. Right.
>> Brent (29:22):
Mellow corn.
>> Bob (29:24):
I don't think it's gotta have something to.
>> Brent (29:27):
Yeah, you're gonna have barley or something. You gotta have barley in there.
>> Justin (29:29):
Yeah, you need.
>> Brent (29:30):
You need the enzyme. So.
>> Bob (29:31):
Yeah, it's probably 99.1to also.
>> Justin (29:34):
Yeah, it might be that. It might be what they're using.
Yep, that's possible.
>> Bob (29:39):
Aged mellow corn.
>> Brent (29:40):
Yeah, why not?
>> Bob (29:41):
But what would Be better than that.
>> Brent (29:46):
Well, I think the cabinet would be better than that. So.
>> Bob (29:48):
Yeah.
>> Justin (29:48):
There you go.
>> Brent (29:49):
So we're going to be giving the cabinet a blend of straight
rye whiskeys, a well deserved four
sips. That's classy. Way to
go, Dave. Killing it, man. I mean, absolutely killing it. I
mean, great whiskeys, fantastic rum.
So, um, anything from poof and wood. If you
see that label, try it, buy it.
Yeah, so. And he's pretty good, Pretty good
(30:12):
dinner companion too, so.
>> Justin (30:13):
Yes.
>> Brent (30:14):
Well, that's all the time we have for the show today. I want to
thank my co hosts for joining us
this evening for this, uh, lovely political
discussion. This is, this is.
Man, right now in this environment, this is as political as I want
to get.
>> Justin (30:30):
Uh, yeah.
>> Brent (30:33):
Take this with me and move to Switzerland. So
I just, I'm tired of the bickering.
>> Justin (30:39):
Uh, I'm just tired of this gets old, right?
>> Brent (30:41):
It's just.
>> Justin (30:42):
Yeah.
>> Brent (30:42):
Everybody hates everybody and I'm just sick of it.
So thank you, Brent.
>> Justin (30:47):
No, thank you, thank you.
>> Brent (30:48):
This is a pleasure today and ah, thank you, Justin.
>> Bob (30:51):
Thank you, man. Cool runnings.
>> Brent (30:54):
I second that. I take that bad. I don't thank you after that.
But for sips and smokes, making Bob sled
for sip suds and smokes, this made man. Bob, we thank you for
joining us. Remember, life is too short to drink bad whiskey.
And if you're drinking proofing wood, chances are you're not
drinking bad whiskey. You're drinking good whiskey.
>> Justin (31:13):
Or rum. Or rum.
>> Brent (31:25):
This has been a one tan hand production of
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 boy. Boys, we'll see you all
next time.
Now for today's quick shot of sips, suds and
smokes. Hey, it's
Sip, uh and time again. And welcome to this quick shot episode
where everything good in life is worth discussing. As
always, we are the best thing on at,
uh, 2 and 1 second.
>> Justin (00:17):
A.M. that's the fact. You know, the West
Wing reruns are on at 1 o', clock, so we don't have
to worry about them. And we take every after that.
>> Bob (00:26):
So I was watching Cool Runnings, man.
>> Justin (00:28):
Cool Runnings.
>> Bob (00:29):
It was great.
>> Brent (00:31):
Jamaican bobsled.
>> Justin (00:32):
Yeah. Yeah. Oh, uh, that was. That was a classic in that
time. Oh, yeah.
>> Brent (00:37):
Well, this is Made Man Bob. And joining me this evening
is Made man Brent.
>> Justin (00:42):
Pleasure to be here. I'm feeling a little
political today.
>> Brent (00:45):
I think you should feel a little political today.
So given what we have on the table
and good old boy Justin.
>> Bob (00:53):
That's a fact, Jack. Oh, uh, good to be
here. Good old boy Justin.
>> Brent (01:01):
Well, our SIP segments are all about wine, distilled spirits,
tea, coffee, and anything else you can sip. And this is a
whiskey quick shot episode. So here are the whiskies we're going
to discuss today. Um, so these are all
from Proof. Uh, and wood. So we've got the Exodus
rum.
>> Justin (01:16):
Wait a minute, you said whiskeys.
>> Brent (01:18):
Well, there's one rum.
>> Justin (01:21):
Yeah, I'm on.
>> Brent (01:23):
We have the Exodus rum. We have the Roulette straight
rye whiskey. We have the representative,
uh, barrel proof straight bourbon whiskey. We have
the Senator barrel proof straight rye whiskey. And
we have the Cabinet, which is a blend of straight
whiskey. So there's. There's your politics.
That's. This is about as much politics as I care to discuss with
(01:43):
anybody at this particular point in my life.
Correct.
>> Bob (01:46):
Correct.
>> Justin (01:48):
It has gone, uh, uh,
yeah, yeah.
>> Brent (01:52):
I used to work in politics and successfully
extricated myself from that giant
pool of poop. So
let's, uh, go to our SIPs ratings and we're
gonna have Justin tell us about those.
>> Bob (02:07):
One sip, man. Give me a glass
of water to wash out my mouth, man.
>> Justin (02:15):
Water.
>> Brent (02:19):
This is what happens when we have one rum, you know, this is
what we get stuck with. For crying out. One Jamaican
rum.
>> Justin (02:24):
Jamaican rum. Jamaican one.
>> Brent (02:27):
Keep going.
>> Bob (02:28):
Two sips. Nice. But
what else do you have, man?
>> Brent (02:33):
Well, isn't that nice?
>> Bob (02:36):
Three sips.
She's interesting, but,
um. What
was this again?
>> Brent (02:50):
Interesting.
>> Bob (02:53):
Four sips. Let's keep
this secret to ourselves, man.
Pour me another.
>> Brent (03:02):
That's classified.
>> Justin (03:03):
You forgot. Light me a blunt.
>> Bob (03:06):
But you remembered, man. Pass it on.
Five sips. Oh,
my. I was Unaware anything
could be this
irie.
>> Justin (03:20):
Oh, my goodness,
you know the country. We're not allowed back in.
>> Brent (03:27):
As much of a man, as much as he was a
man of peace. I have a feeling if Bob Marley here was here, he'd
kick your rear end right now.
He said, I mean it with all the love in the world, but I'm gonna have to
come and just. Just whip you one right now, son.
Uh, Lord God help us. What are we, uh,
four minutes, 38 seconds right in the toilet. So,
(03:51):
against my better judgment, we're gonna have Justin tell us a little
bit about our producer of these fine
alcoholic beverages.
>> Bob (03:58):
Proof and Wood Ventures was established by Dave
Schmear, a man with a long history in the liquor
industry. Dave started out in the business by
establishing his own marketing company
focused on the drinks industry, where one of his first accounts
was Absolute Vodka. If you're gonna start with
one, that's a good one to start with.
>> Brent (04:18):
Yeah.
>> Bob (04:19):
After a number of years promoting his clients brands,
and after creating his own vodka brand,
he was first exposed to rye whiskey by
infamous Gary Gaz Regan.
And the love affair with rye began.
Several years later, Dave and his business partner,
Mike Canbar founded Redemption Rye.
(04:40):
This was just in time for the rediscovery
of rye whiskey, led by a new generation of
mixologists looking for new flavors for their
creations. Redemption took advantage of
this rye revival growing exponentially.
And in 2015, their partners sold the
Redemption brand. But Dave was not
done with the whiskey business, so he founded
(05:02):
Proof and Wood Ventures, an independent
bottler and blender. And since opening
this new endeavor, they have won numerous awards
and acclaim for many of their whiskeys and
rums. So let's start with our first
expression from Proof and wood.
Exadas Rahman.
42% alcohol by volume
(05:25):
or 84 proof. This rum is a
blend of column stilled rum and pot still
rum that was made in Jamaica and then aged
in ex American rye barrels and bottled
in Bardstown. Whiskey. And if you drink too
much mine.
>> Brent (05:41):
Kentucky.
>> Bob (05:42):
Yeah, Kentucky. You're gonna have a horrible
Jamaican accent just like me
on the nose. I got
vanilla butterscotch. I
got like melon, uh, rind on
the palate. It was sweet. It was a
nice hit to it and
(06:02):
pronounced, uh, uh, cane sugar.
The finish was nice. It was mostly
like a right side palette
spicy finish. What did you think, Bob?
>> Brent (06:15):
Well, I thought it was delicious. I. I'm a.
I love good rumors, um,
and I hate bad rum.
It's just like, you know, there's no in between. It's like,
you know, clear, uh, rum. It's
like queer spirits. Just what's the point?
Um, it's classic
(06:36):
Jamaican rum. It's got that earthiness that
I enjoy. The butterscotch
on the nose
and on the palate,
there's vanilla. Um, the butterscotch is still there.
(06:56):
And again, it's got that. It's got that earthiness that I
enjoy. It's just. This is a classic
Jamaican style. I'm really digging it. I.
I do notice a little bit of a difference in it, though,
because I think those rye barrels are coming through a little bit.
So I get a little bit of that. There's a
little bit of a pepper in there.
>> Bob (07:16):
Yeah. But, uh, a little
Scotch bonnet.
>> Brent (07:20):
But, yeah, it's. Yeah, there's. It's. Yeah, it
is like a little Scotch bonnet. Like a really, really soft,
muted.
>> Bob (07:26):
Yes.
>> Brent (07:26):
Like you made a five gallon thing of chili, but you put half
a scotch bonnet and then it's in there. You taste it. It's not
hot, but you get that flavor. Yeah.
Yeah, that's. That's lovely. I'm digging that. So
what'd you think, Brett? Yeah, you're the sailor. You like
Rob?
>> Justin (07:41):
Oh, for sure. The, um, on the
nose, you know, I got some of those notes, but I also got, like, you know, when you open up,
like a batch of a box of matchsticks, you get
that smell that they got kind of. That on the. On the nose as
well.
>> Bob (07:53):
Sure.
>> Justin (07:53):
That matchstick smell. And then, uh, on the palate, it's
just floral. The citrus, apple cider,
butterscotch. It's just. It's.
It's a. It's all funky.
>> Brent (08:05):
Yeah. You know, that's why I like to make a rum. It's got that funk
to it.
>> Justin (08:08):
Jamaican funk, you know, so.
>> Bob (08:10):
And the bottle even says powered by the funk.
>> Brent (08:13):
Yeah, it does.
>> Justin (08:15):
Yeah.
>> Brent (08:16):
Well, they ain't wrong.
>> Justin (08:20):
Okay, Dave, you got.
>> Bob (08:21):
You got it.
>> Brent (08:22):
You got us on that one, buddy. You know, so. Yeah. And, you
know, again, no color added, no flavors added. I mean, just.
>> Justin (08:28):
It's a light. It's a very light color they can use. It's a white, and it's
aging that and that in those barrels. That, uh, just
gives a little bit of color to it.
>> Brent (08:35):
But, yeah, well done. I. You know, I'm
really digging this. And it. It comes as a
surprise because when I think of Dave, I'm thinking whiskey. I'm not thinking
rum. But, yeah, this one's delicious. So we're going to
be giving the Exodus rum, uh, well deserved. Four
sips. Way to Go bud. That's classified.
So that's going to take us to our next next
(08:58):
drink which is the roulette straight rye whiskey.
So I mean it's good
a sip of water. I hate to wash the rum out of my
mouth but I need to. Um, so the roulette
rye, that's 100 proof, 50% ABV. It's a 95.
5 rye. It's four years old. This
is distilled in Indiana, MGP.
(09:19):
So on the nose
there's that classic MGP Dill.
>> Justin (09:24):
Dill, Dill.
>> Brent (09:26):
It's not. Well you know some barrels you get.
>> Justin (09:28):
From them, some are more than others really. This is
not as strong. This one is a very light dill.
>> Bob (09:34):
More like a jar of pickles to me.
>> Brent (09:35):
Yeah, it's that there's brown sugar,
a little bit of baking spice and then on the pallet.
Mhm.
On the palate there's um,
some honey,
a little bit of sweetness to it. Um,
(09:58):
their tasting notes, they've got red and black pepper. I don't get the black
pepper but the red pepper is definitely there and
it's not you know, real hot.
>> Justin (10:06):
It's not like a spicy red pepper. It's, it's the
flavor of the red pepper.
>> Brent (10:09):
Yes, the flavor.
>> Bob (10:10):
Well it's like flakes.
>> Justin (10:11):
Yeah, yeah, yeah.
>> Brent (10:12):
It's, that's what it is. It's not the heat, it's, it's the
taste. So.
>> Justin (10:16):
Ah.
>> Brent (10:16):
Yeah. Um, yeah. I mean this is, this is a
nice little rye and I, if I remember correctly
talking to him, he was, I think they
basically say this is, this is meant to be
your everyday drinker, you know,
easy going, not expensive sort of table
whiskey and I think it does a good
(10:36):
job. What do you think Brett?
>> Justin (10:39):
Yeah, everything you mentioned there was was pretty spot
on the you know with the nose. It's kind of
your, kind of your classic rhinos.
It's um, you know, but it's got a lighter
nose than, than if you hit like some of the stronger ones.
Um, yeah. The palette, that honey, the, the
pepper, um, that the finish was really short
(10:59):
lived. It was that was if I was had to
put one, one thing down about this, it's just
needed uh, to spin that roulette wheel a little bit longer,
get that finish longer or something, you know.
>> Brent (11:11):
And the red pepper, although I enjoy it, kind of threw me
off because I'm, I'm expecting sort of more of the black pepper
spice when you're you know, dealing with rye. But it's definitely
more red pepper for me.
>> Justin (11:21):
Yeah. Maybe it's the red and black from the roulette wheel, you know, so
maybe that's it.
>> Brent (11:25):
Uh, maybe we spun wrong. Maybe we should have bet on red. If we bet
on red, we'd win, right?
>> Justin (11:29):
Always, uh, bet black.
>> Brent (11:32):
You know what they say, you'll never go back. What'd
you think, Justin?
>> Bob (11:36):
I think if I was making a Bloody Mary and I was really bored of
vodka, I would throw this in there and
it would add all kinds of spice
accents to my Bloody Mary.
>> Brent (11:48):
So like maybe making a Canadian style Caesar.
>> Bob (11:51):
Yeah, I do think of it as salad dressing too.
>> Brent (11:53):
No Caesar.
>> Bob (11:56):
What?
>> Brent (11:56):
It's basically a Bloody Mary in Canada.
>> Justin (11:58):
Oh.
>> Brent (11:58):
Uh, it's made, you know, they use clamado and you
know, it's a little. Slightly different. Oh. Uh, but they.
It's called a Caesar.
>> Justin (12:05):
Okay.
>> Brent (12:05):
You should travel more.
>> Justin (12:07):
Yeah.
>> Bob (12:07):
Ah, I should. I've been to can
Canada, but I didn't know about this drink.
Probably thought it was a salad. I don't eat green stuff.
>> Brent (12:16):
But that was in college and you were just smuggling weed across the border.
That's. That's different. So,
um, Yeah, I think, I think you're
right. I think this wouldn't, you know, in a, in a Bloody Mary Caesar. I think this
actually would be pretty damn tasty because I think that pepper would,
would, would pick up on it. So.
>> Justin (12:31):
Ah, it's really not meant to be a,
you know, a straight, you know, drinking it straight. This is
definitely meant for a mixer, you know, of some kind, you know,
so. And that's okay. That's.
Yeah. Yes, it is.
>> Brent (12:45):
All right, well, we're going to be giving the roulette straight rye
whiskey, uh, two sips. Well, isn't
that nice? So that's going to bring us to our
next one. We're going to have Brent tell us about that one.
>> Justin (12:56):
Thanks, Bob. This is the representative barrel proof straight
bourbon whiskey.
57.43% ABV
or 114.86 proof.
This, uh, bourbon is aged a minimum of four years or
two congressional terms. The blend is
a small batch blend of approximately 20 barrels.
It's distilled in Indiana from a mash bill of
(13:17):
75% corn, 21% rye,
4% barley. The barrel entry was at
120 proof. It's a winner of the
2023 World Whiskey Awards,
World's best bourbon. Now one thing you have
to know about these are these bottles is they're all
kind of, you know, politically,
you know, made motivated. Uh, you know,
(13:40):
they've got, you know, the Eagle on the front,
the wax that's got the white
wax on it and, you know, stuff, you know, it's just,
um. Um. But, uh, yeah. So
color on this one, it's a light copper, you know, an
80s, an 80s copper. Uh, color.
Um, the, uh, I got
on the nose, I got. I got vanilla,
(14:02):
cherry, uh, peanuts. Got peanuts on
the nose of this one on the palette.
>> Brent (14:06):
Pronounce that a little differently, please.
>> Justin (14:09):
Peanuts.
>> Brent (14:09):
It's a family show.
>> Justin (14:10):
Peanuts.
We're inclusive here, right? Right. I mean, it's
including a little bit.
>> Brent (14:17):
More than I'm comfortable with, buddy.
>> Justin (14:19):
All nuts are welcome.
>> Brent (14:20):
Yeah, apparently.
>> Justin (14:21):
So you spent.
>> Brent (14:23):
You spent a little much too. Too much time on that ship, I'm
thinking, but okay. I don't judge.
>> Justin (14:27):
You know, we all took our time in the barrel.
>> Brent (14:29):
I'm sure you did.
>> Justin (14:32):
You know, so the, uh, on the palette,
it's a lot of citrus that comes through. Get a little bit of
a tobacco on there. Um, it's just,
uh, get the spices come through, a little
bit of, uh, the caramel and vanilla.
Well made. It's. You know, this is also.
This has got like, an oily mouth feel and a creamy mouth feel.
(14:52):
It's kind of got, like, both to it. Um, but,
uh, the. It's a medium finish,
but it's much better than what you would expect from a
four year. I just, you know, when you. We have. We
have to think of it as four year because it says it right on the label and
stuff, you know, but it drinks longer than a four
year.
>> Brent (15:10):
So we'll be back.
>> Justin (15:11):
You know.
>> Bob (15:16):
We glide beneath the stars.
>> Justin (15:19):
And cobalt blue.
>> Brent (15:24):
Look to the left uh, to the
right Keep your eyes on the road,
my darling Wondering if.
>> Justin (15:33):
We'Re only passing through
open roads and.
>> Bob (15:41):
Open windows My hand is
yours forever.
>> Justin (15:46):
Sweet love Our eyes ahead on
these back roads with a view.
>> Brent (15:55):
Okay, I was.
>> Justin (15:58):
Hey.
>> Brent (15:58):
And we're back, and Brent was just finishing up his thoughts on
the representative, but we handed him the water bottle. Try a
little squirt. What you think?
>> Justin (16:05):
Yeah, they always hand me that darn water bottle. Um,
but this one. You know what? That water bottle really kind of helped
it. It's that. That finish on it just
bumped up. It went from a medium to a medium really long
finish. Um, the. On the
nose, the. The. The peanuts really came out
on it. A lot more on it.
>> Brent (16:24):
He pronounced it right, that.
>> Justin (16:25):
No, I did not. Yeah, I did not. You can't.
>> Brent (16:27):
It.
>> Justin (16:27):
You know, the, uh, A little bit more
tobacco came out on the. And a little bit more vanilla. Came out on
the palate. Uh, I can see why this won
the, uh, the 20, 23 World Whiskey
Awards for best bourbon. I didn't, I wasn't really seeing it before I
added the water. Yeah.
>> Brent (16:43):
And it's a whole way different whiskey.
>> Justin (16:45):
Yeah. And yeah, you had to add the water to really appreciate it.
So.
>> Brent (16:48):
Yeah, I mean, it's, uh, I sipped it a while ago.
It's still going. I mean, like, wow, that's night and
day.
>> Bob (16:54):
It is still going.
>> Brent (16:57):
Holy cow. Yeah, that is night and day. Wow.
>> Justin (17:00):
Yeah.
>> Brent (17:01):
This is just. I mean, on the nose,
the vanilla's still there.
It's. I don't know if it's cherry as much
as. It's more like a, like a cherry cola.
Like cherry Coke on the nose.
>> Justin (17:16):
He didn't pick up any cherry before the adding water.
I didn't pick up any cherries before adding.
>> Brent (17:22):
And their notes, they had peach, but it was more like peach pit for me.
But that's also blown off. So.
But on the palate. Hold on.
M.
On the palate, the citrus is still there. There's like a
prickly baking spice.
The manila's there. The tobacco is
(17:42):
amped up.
>> Justin (17:44):
Right. It's just, I mean, like, it jumps up.
>> Brent (17:46):
I didn't get it at all. But now it's. It's really jumping
up that, that and it's got a real nice baking spice
to it. And the finish just goes on
and. Yeah, yeah, this is, this just moved up on the
scale for me big time. Yeah, this is, this is
delicious. What'd you think, Jasmine?
>> Bob (18:04):
This was a hard one to get my head around.
Uh, the nose, it was definitely like vanilla,
and there was cola
and melon rind. The
palette was,
uh, like
really aged tobacco and
(18:24):
spice. And the finish was really
spicy. Once you added water to this, this
finish will go on a good four or five
minutes. Every time you sip
it. It's pretty cool.
>> Brent (18:38):
Uh, I was impressed. Yeah, it's like
old, really aged, like Connecticut
shade leaf. You know, the really high quality tobacco
leaves. You know, when they've been sitting there hanging for a long time.
>> Justin (18:50):
Yeah.
>> Brent (18:52):
Yeah, that's. Wow. Well,
if you, if you purchase representative.
Absolutely. When, uh, you pour it, give us some air and
definitely give, uh, it a few drops of water and wake it up
because there's something hiding in there. So that
is, that's delicious. So we're going to be giving the
representative barrel proof straight, uh, bourbon whiskey.
What was that? What was the bottle on that? Is that 20
(19:14):
bottom 23?
>> Justin (19:16):
22.
>> Brent (19:17):
Yeah. 23 bottle and summer 2023,
uh, we're going to be giving that a, uh, well, m deserved four sips.
That's classified.
So that's going to take us to our next one.
Going to have Justin tell us about that.
>> Bob (19:31):
So I have the privilege of talking about the
Senator barrel proof straight rye whiskey.
It's 58.39 alcohol
by volume or
116.78 proof. And I
definitely didn't do that math. This rye
whiskey is distilled in Indiana from
95% rye, 5% malted
(19:53):
Marley Bash bill and aged a minimum of six years
or one senatorial term and
is blended from a batch of 10, uh, to 20
selected barrels. It's
got, like, a new copper penny kind of color
to it. On the nose,
I get hit with orange peel,
(20:14):
some kind of sage.
>> Brent (20:17):
And.
>> Bob (20:18):
After I threw some water in it, a little bit of
blackberries, which came out strong on the
palate after water, along with
melon, orange, rye, orange rind,
and a classic rye hit.
Um, and it was a long, spicy finish on this one,
too.
(20:41):
It's fun. What'd you think, Brent?
>> Justin (20:43):
Oh, for sure it's fun. You know, you. On the.
You know, on the nose, I get that orange peel and chocolate brownies that.
That came out with me, uh, once, that palate with the.
With the water in it.
Blackberries, blackberries, oranges,
a little bit of bitter chocolate. Um, the whole.
You get that whole creamy, oily mouth feel to it.
(21:03):
It's, uh, it's. It's a different mouth feel
than what you normally expect. Usually you get creamy or usually
you get oily. And I don't know how they've done it. They've really combined the
two of them for this, you know, really long
finish.
>> Bob (21:16):
You don't think there's unmalted barley in it?
>> Justin (21:19):
Yeah, the. It's. I mean,
it's. I really like this. This is I, you
know, the first chance I've had to have this one, I believe.
And, uh, it's. It's impressing me.
>> Brent (21:31):
So, you know, Bob,
um, again, this is one that, when we
tasted, we thought was pretty good, and then we added water, and it just.
It just absolutely skyrocketed.
Um, the palette
for me, it's still there. There's still. It's a lot of
nuttiness to it. Um, hazelnuts.
>> Justin (21:52):
Yeah. I got mostly fruit on that palette, though.
>> Brent (21:55):
So it's like the palette. It's like the
underlayment is nutty, but then I get fruit on top of
it. There's. There's orange in there.
Um, on the nose, there's some.
There's some toffee in there. There's
cigar box,
rubbed sage. And
with the water, the blackberries just almost leaped out of the
(22:17):
glass.
>> Justin (22:19):
I have a habit at home when I'm sitting there
sipping on a bourbon or something, I might throw one or two
blackberries in my bourbon and, you know, after
I've finished the glass, I'll eat it. But this one
has the blackberries, like, predominant in it, you
know, so it's. I.
I don't know that I've had one of a bourbon before.
(22:40):
A rye like this. That's. That's had,
uh, had those. That BlackBerry taste to
it.
>> Brent (22:47):
Yeah, it's. It. I mean, it. Once the water came in,
it was almost like you added BlackBerry flavor to it, for
crying out loud. It just all of a sudden leaped out.
>> Bob (22:55):
That's great. And in Manhattan,
or by itself with.
>> Justin (23:01):
Nothing, it would be great.
>> Brent (23:03):
It would be that inside me. So.
Yeah, um, yeah, this one's. Wow.
And the finish on this really goes just
huge. Huge finish, just keeps going.
Yeah, this is, uh, this is a good one. Good job, Dave. This one's
delicious. Uh, we're going to be giving the
senator a, uh, barrel proof straight rye with whiskey.
A well deserved four sips.
(23:25):
That's classified.
All right. All right, Brent, you want to tell us about our last
one?
>> Justin (23:32):
I'll try to. So the last one
is, um, another one in the series here of the.
This is called the Cabinet. It's a blend of straight whiskeys.
It's 56.26
ABV or
112.52 proof.
>> Brent (23:47):
That's.
>> Justin (23:48):
So they got right down to the.
Down to the nitty gritty on those. So this expression from
proof and wood is a blend of two straight bourbons and
four straight rye whiskeys, all distilled in
Indiana. The rye whiskeys used in this blender from
2014, 2015,
2016 and 2017,
all with a mash bill of 95% rye, 5%
(24:10):
barley. So your standard 95. 5.
And the bourbons using this expression are a 2016
bourbon with. Made, uh, from corn,
75% corn, 21% rye,
4% barley, and a 2017
bourbon made from 99% corn and 1%
barley. Kind of kind of reminds you like, of a
mellow corn kind of thing. You know, when you think about it,
(24:33):
um, the.
>> Brent (24:35):
I like mellow corn.
>> Justin (24:36):
I love mellow corn is great. There's nothing wrong with
it. Uh, again, this has got that, that
early, uh, 80s copper copper penny color
to it. On the nose, it's a rye nose
with, uh, with fruit overtones. It's got
apricots, toffee, a little bit of
butter. It's just
(24:56):
the. The nose is great. I mean, who's ever doing their
blending for them knows what they're doing here.
>> Brent (25:01):
I mean. Dave Schmidt.
>> Justin (25:03):
Yeah, but I mean, it's six. You know, you got, uh, you got two
bourbons and four ryes. I mean, they.
Yeah, that's just.
>> Bob (25:11):
And he could do rum, too, right?
>> Justin (25:13):
It just goes to show you, on the palate, um, a lot of
dried fruits. I got nutmeg, kind of
mint, uh, vanilla,
tobacco. Uh, and the finish, it's just
a nice, rich, spicy mouth feel.
Um, long, satisfying.
And this is a hit. I mean, you know, to.
(25:36):
You can't just give somebody six bottles of.
Of whiskey and say, hey, blend this. You know, you really got
to know.
>> Brent (25:43):
What you're doing, and it's
just generally not going to work out.
>> Justin (25:48):
Yeah, right.
>> Brent (25:51):
I mean, you put about 40 in front of me, I guarantee I'll come
out with something mediocre. 100. I know I can
do it.
>> Justin (25:57):
Right. It's what, uh, A lot of people, you know, they tend to throw
their, you know, their last remaining bits of,
uh, of their bourbon in a. An infinity
bottle, you know, spit bug. Right, right. It's called the
spit. Right. Spit bucket. That's the best
word for it, you know, so, like. Like, they think they're
going to know something about blending or. Oh,
(26:17):
taste this. I got this great spit bucket.
>> Brent (26:19):
Whereas you have somebody who's, you know, had years of experience
and training and learning how to blend. I'm just going to
randomly dump. What. Whatever's left over and. And.
Oh, yeah, that'll work. I'm gonna get lucky.
>> Bob (26:30):
I'm gonna pick everything I didn't care to kill.
>> Brent (26:33):
Here's an idea. Take every paint that
you buy for the next 30 years
and dump whatever is left in the end of that can into a
big bucket. And then paint your house with it when it's done and
see how quickly the hoa comes and kicks your rear
end.
>> Justin (26:49):
Uh. I will never understand my neighbors with love me.
>> Brent (26:52):
What color is your house? It's, um. Um.
>> Justin (26:55):
It's spit Puke blue.
>> Bob (26:56):
Yeah, it's puke color.
>> Brent (26:58):
It's, uh, it's baby poop yellow.
>> Justin (27:00):
Yeah.
>> Brent (27:01):
It's awesome. Yes.
>> Justin (27:03):
I think. I think it just turns brown after a while, you know? I
mean, you know.
>> Brent (27:07):
Oh, then we drink it down.
>> Justin (27:08):
Yeah, then we drink it down. It's but
yeah, that baffles me to all get up that somebody fat
man made a funny. But
he's talented here. This is a, uh, this is a pure
show of. Of the talent that is put on
by. By the blending of these, you
know, different rides and bourbons. Yes.
>> Bob (27:28):
Good job, Dave.
>> Justin (27:29):
Yeah, Justin, what are you thinking there?
>> Bob (27:31):
I think that Dave
showed us he can blend today. I think this
expression is fun.
It's interesting, and it pulls out notes that you.
You just don't get in other bottles.
So it's not going to be like anything else in your collection. It's just going to be.
It's a different thing. But it's a good different thing.
>> Justin (27:53):
Yeah. I mean, apricots on the nose. How many of you know that have
apricots on the nose? It's not a lot, you know, so.
>> Bob (27:59):
He must have a great selection.
>> Justin (28:01):
Butter on the nose. Butter. I mean, they get butter on the nose.
>> Bob (28:04):
It's to choose from.
>> Justin (28:06):
Yeah.
>> Bob (28:07):
He spent some money on a lot of barrels
and he knows when to.
>> Justin (28:11):
Pull them out, when to leave them alone.
>> Brent (28:12):
Um, yeah, well,
I mean, there's toffee on the nose, but again, there's
like lightly brown butter, like poured
over steak. Yeah. You know,
the nose is really pretty, but
the palate is. Yeah.
(28:34):
Again, this is not one. Add water to it and
it will reward you. When we
first opened it, the, the. The. The nose
was not really there when we first opened. I put
a couple of drops of water in and it just. It unlocked
and the nose is really nice.
>> Justin (28:51):
The rye pops on the nose when you add water. You know, the
rye jumps. Just jumps out at you.
>> Brent (28:57):
But there's also. There's a bit of creaminess to it on the palate
from. I've got to attribute it to that 99% cream
corn. Um, bourbon. I mean, it's just
really, really nice. But the finish on it, I'm getting,
you know, front side and mid palate, I'm
getting a nice coat to the tongue with it.
>> Justin (29:14):
So, you know, I mean, what do we. Who do we know that
makes 99 corn? It's not mellow corn. That's 100
corn. Right.
>> Brent (29:22):
Mellow corn.
>> Bob (29:24):
I don't think it's gotta have something to.
>> Brent (29:27):
Yeah, you're gonna have barley or something. You gotta have barley in there.
>> Justin (29:29):
Yeah, you need.
>> Brent (29:30):
You need the enzyme. So.
>> Bob (29:31):
Yeah, it's probably 99.1to also.
>> Justin (29:34):
Yeah, it might be that. It might be what they're using.
Yep, that's possible.
>> Bob (29:39):
Aged mellow corn.
>> Brent (29:40):
Yeah, why not?
>> Bob (29:41):
But what would Be better than that.
>> Brent (29:46):
Well, I think the cabinet would be better than that. So.
>> Bob (29:48):
Yeah.
>> Justin (29:48):
There you go.
>> Brent (29:49):
So we're going to be giving the cabinet a blend of straight
rye whiskeys, a well deserved four
sips. That's classy. Way to
go, Dave. Killing it, man. I mean, absolutely killing it. I
mean, great whiskeys, fantastic rum.
So, um, anything from poof and wood. If you
see that label, try it, buy it.
Yeah, so. And he's pretty good, Pretty good
(30:12):
dinner companion too, so.
>> Justin (30:13):
Yes.
>> Brent (30:14):
Well, that's all the time we have for the show today. I want to
thank my co hosts for joining us
this evening for this, uh, lovely political
discussion. This is, this is.
Man, right now in this environment, this is as political as I want
to get.
>> Justin (30:30):
Uh, yeah.
>> Brent (30:33):
Take this with me and move to Switzerland. So
I just, I'm tired of the bickering.
>> Justin (30:39):
Uh, I'm just tired of this gets old, right?
>> Brent (30:41):
It's just.
>> Justin (30:42):
Yeah.
>> Brent (30:42):
Everybody hates everybody and I'm just sick of it.
So thank you, Brent.
>> Justin (30:47):
No, thank you, thank you.
>> Brent (30:48):
This is a pleasure today and ah, thank you, Justin.
>> Bob (30:51):
Thank you, man. Cool runnings.
>> Brent (30:54):
I second that. I take that bad. I don't thank you after that.
But for sips and smokes, making Bob sled
for sip suds and smokes, this made man. Bob, we thank you for
joining us. Remember, life is too short to drink bad whiskey.
And if you're drinking proofing wood, chances are you're not
drinking bad whiskey. You're drinking good whiskey.
>> Justin (31:13):
Or rum. Or rum.
>> Brent (31:25):
This has been a one tan hand production of
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 boy. Boys, we'll see you all
next time.
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