August 6, 2025 • 40 mins
Your nickname is Flatnose?
@Glasgowdistillery @flatnosewhisky_islayboysltd #whisky #scotch #podcast #radioshow #host
Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Bob
SIPS – Our hosts are untying the complexities of a lineup featuring the Glasgow 1770 alongside Flatnose whisky. Can you imagine being called Flatnose as a kid? Brent has a breakthru moment of sensory training bliss when he nails the peat with the smell of a burning tire, specifically a Dunlop tire. With plenty of banter, hilarious antics, and unexpected tasting notes, our Good Ol' Boys navigate through medicinal aromas, fruity cocktails, and the fine line between enjoyable peat and overwhelming smoke. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:
9:01 Glasgow 1770 The Original Single Malt Scotch Whisky 2 SIPS
13:14 Glasgow 1770 Triple Distilled Single Malt Scotch Whisky 3 SIPS
17:18 Glasgow 1770 Peated Single Malt Scotch Whisky 2 SIPS
13:00 Flatnose Blended Scotch Whisky 3 SIPS
27:36 Flatnose Blended Malt Scotch Whisky 4 SIPS
33:12 Barelegs Islay Single Malt Scotch Whisky 3 SIPS
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Credits:
TITLE: Maxwell Swing / Flapperjack
PERFORMED BY: Texas Gypsies
COMPOSED BY: Steven R Curry (BMI)
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TITLE: Back Roads
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Producer: Made Man Bob
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Whisky, Scotch Whiskey, Glasgow 1770, Single Malt, Blended Scotch, Iowa Whiskey, Tasting Notes, Spirits, Distillation, Whiskey Reviews, Peat, Triple Distilled, Alcohol By Volume, Non-Chill Filtered, Whiskey Ratings, Craft Distilling, Whiskey Tasting, Flavor Profiles, Whiskey Enthusiasts
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
>> Announcer (00:00):
On the next episode of Sip, Suds and
smokes.
>> Brent (00:03):
Here are the whiskies we're going to be discussing today. We have
from Glasgow 1770, the original
single malt. The Glasgow 1770
triple distilled single malt, uh, Scotch
whiskey. The Glasgow 1770 peated single
malt whiskey.
>> Justin (00:18):
Can't wait.
>> Brent (00:19):
We have Flat Nose blended Scotch whiskey. Flat
Nose blended malt Scotch whiskey.
And Bare Legs, Iowa single malt whiskey.
>> Bob (00:28):
Iowa.
>> Brent (00:28):
Oh, you're so happy.
>> Justin (00:30):
Can't wait.
>> Brent (00:32):
Somebody put the ball gag back in his mouth.
>> Justin (00:34):
If I drink the scotches, will you guys untie me?
>> Brent (00:37):
No, no, no. Because
you won't put pants on. You gotta show up with pants.
I told you before, pants.
>> Justin (00:45):
You guys like to tie me up without pants, and that's a N, T.
>> Bob (00:48):
S. You show up without pants, we're gonna tie you up without
pants.
>> Brent (00:51):
God, dude, please.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:50):
And now it's sipping.
>> Brent (01:59):
Hey. Yes. It's sipping time again. Welcome to this Simps
episode where everything good in life is worth discussing.
As always, we are the best thing on at 2:00am we are the
best.
>> Justin (02:07):
Thing on at 1:00am M. And 3:00am as well.
>> Brent (02:10):
Not two.
>> Justin (02:11):
Well.
>> Brent (02:12):
Oh, uh, 1 and 3 and 2.
>> Justin (02:13):
And 3 and 2. Yeah.
>> Brent (02:15):
We're making gains.
>> Justin (02:16):
We are making hardcore games.
>> Harm (02:18):
We've been taking our protein powder.
>> Bob (02:20):
I watch Mob Land. I think it's definitely better than our show.
>> Justin (02:23):
Yeah, but it comes on a lot earlier.
>> Brent (02:25):
I don't know about protein powder. I just.
>> Bob (02:27):
The guy Richie. English Mafia show.
>> Harm (02:30):
Nice.
>> Bob (02:31):
It's on Paramount.
>> Harm (02:32):
Plus, he's the guy who's married to Madonna. Right?
Yeah. Nice.
>> Justin (02:37):
Yeah.
>> Harm (02:38):
St. Train spotting.
>> Bob (02:39):
Yes.
>> Harm (02:40):
Okay.
>> Bob (02:41):
Yes.
>> Brent (02:41):
I don't know about protein powder.
>> Harm (02:42):
I just.
>> Brent (02:43):
I've been hitting the steroids heavy.
>> Bob (02:44):
No one's done enough heroin to watch train spotting.
>> Brent (02:48):
Well,
right in the toilet. This is one, uh, hundred and fifty two. Awesome.
>> Harm (02:54):
Uh, what was the other guy? Ritchie? One that was really good
with Brad Pitt.
>> Bob (02:59):
Englishman? No, uh, Irishman.
>> Harm (03:02):
The Irishman plays like a gypsy
or whatever they called him in.
>> Bob (03:06):
In Fight Club.
>> Harm (03:07):
No, no, no.
>> Bob (03:09):
Oh, I know what you mean, but I can't think of the name. We'll revisit
it. Or not.
>> Harm (03:12):
Yeah, we'll come back to it.
>> Brent (03:13):
Well, this is Made Man Bob. And showing him today, our Made Man
Brent.
>> Justin (03:17):
If I drink the scotches Will you guys untie me?
>> Brent (03:20):
No, no, no. Because
you won't put pants on. You gotta show up with pants.
I told you before. Pants.
>> Justin (03:28):
You guys like to tie me up without pants. And that's P A, N. Ah, T.
>> Bob (03:31):
S. You show up without pants, we're gonna tie you up without
pants.
>> Brent (03:34):
God, dude, please. And good old boy Justin.
>> Harm (03:37):
Snatch. Good morning. Movie was called Snatch.
>> Justin (03:39):
Very good.
>> Bob (03:39):
Pleasure to be here.
>> Brent (03:41):
And good old boy Harmony.
>> Harm (03:42):
The movie is called Snatch.
>> Brent (03:48):
Or should I call him Forest? Okay,
the movie was called Snatch.
Yeah, but what do you think about the wizard? But the movie,
that movie.
>> Harm (03:59):
It was.
>> Brent (04:00):
Jenna said the movie was called that. So that's the name
of the movie. Mama
said. Good lord.
>> Harm (04:09):
Killing me, Bob. I'm dead.
>> Bob (04:11):
Is that your Boone county accent?
>> Brent (04:12):
There's a fine line between mental, mentally challenged
and forest. And you know, and you're way on
the former forest.
>> Harm (04:20):
It's just a touch of the tism.
>> Brent (04:21):
Yeah, Tism is where's. Oh, is that the part
below in between?
It's in front of them and behind.
>> Bob (04:29):
Yeah, okay.
>> Brent (04:30):
Yeah, I know what the tism is. Okay,
this is a sips episode. Um,
so we are all about wine, distilled spirits, tea and
coffee and anything else you can sip. So here are the whiskeys we're
going to be discussing today. We have from Glasgow
1770, the original single malt.
The Glasgow 1770 triple distilled single
(04:50):
malt Scotch, uh, whiskey. The Glasgow
1770 peated single malt whiskey.
>> Justin (04:55):
Can't wait.
>> Brent (04:56):
We have flat nose blended scotch whiskey. Flat
nose blended malt scotch whiskey.
And bare legs, Iowa single malt whiskey,
Iowa. Oh, you're so happy.
>> Justin (05:07):
Can't wait. Somebody so excited for this
when he.
>> Brent (05:10):
Put the ball gag back in his mouth.
>> Harm (05:13):
This show is designed to torture Brent 100.
>> Justin (05:16):
I know. You took it. Uh, at least you took the git mask off me.
>> Bob (05:20):
Well, I have to let you drink the whiskey.
>> Brent (05:21):
You wore it here. That's the problem. That's why we took it
off. It was creepy. You showed up at my door
with it on. Good lord, it's like, you
know, I mean, this is. This is not a remake of that
Tarantino movie, man. Move on.
Well, so.
So we're going to be doing our SIPs ratings. And
(05:41):
these are the, uh, we'll be tasting and discussing these whiskeys
and rating and these SIPs ratings.
Justin, tell us about our SIPs ratings.
>> Bob (05:50):
We're going to talk about one sip.
>> Brent (05:53):
What the hell was that?
>> Harm (05:54):
He started Indian and went Scottish
because he was looking at m. Me.
>> Brent (05:58):
Wow.
>> Harm (05:59):
Yeah, give me a glass of water.
>> Justin (06:00):
To wash out my mouth. That was nice. Scottish.
>> Bob (06:04):
It's an Indian in Scotland.
>> Brent (06:06):
So a Scottish woman and an Indian guy
get together and have a child who has
obviously got some special educational.
>> Bob (06:15):
Issues touch it to them.
>> Justin (06:16):
Yeah.
>> Harm (06:18):
Okay, Brent, go ahead.
>> Justin (06:20):
Nice. Well, what else you got?
>> Harm (06:23):
Well, uh, isn't that nice? That was more
Newcastle than Scotland. Although, uh, the people in Newcastle now
hate me.
>> Brent (06:29):
Yeah, go ahead.
>> Harm (06:31):
That's you. Your turn.
>> Brent (06:32):
No, it's your turn.
>> Harm (06:33):
We're going around the table.
>> Brent (06:35):
You're going the wrong direction.
>> Harm (06:37):
All right, well, I don't have a Scottish accent.
I didn't practice myself. I
was supposed to practice. I didn't practice.
>> Brent (06:45):
Oh, that's what she said.
>> Justin (06:46):
The guy that says. Well, let's go around. Do Scottish accents around the
table.
>> Harm (06:50):
Okay, but I forgot your idea. I forgot to practice. Three
sips. Uh, that's very
interesting. What was this again? And you can hear my
head bob, right?
>> Bob (06:59):
Yes.
>> Brent (07:00):
No, I can just hear your mother's shame. That's what I can hear.
>> Harm (07:03):
I do Scottish.
>> Brent (07:06):
All right. Fire sips. Let's keep
this a secret to ourselves. Pardon me. Another.
>> Harm (07:12):
That was Irish. Bad Irish
leprechaun.
>> Brent (07:15):
Well, I'm more Irish than Scottish.
>> Harm (07:17):
Bring us home, Justin.
>> Bob (07:19):
Five sips. Oh, my.
>> Brent (07:21):
I was in a wire.
>> Bob (07:22):
Anything could be this good.
>> Brent (07:24):
Definitely Irish again.
>> Bob (07:27):
Definitely this time.
M. Yeah.
>> Justin (07:34):
I came the closest. That's all I can say.
>> Harm (07:36):
You did come the closest.
>> Brent (07:38):
Yeah, that was, uh.
>> Bob (07:40):
If y' all turn us off and put on heehaw, we understand.
Otherwise, we're gonna talk about.
>> Harm (07:44):
Why don't you do the first one? Do the first.
>> Brent (07:45):
That was. That was, um. That was
a little scary. So we're all scared.
Let's get a real Scottish accent.
>> Harm (07:54):
All I have, uh, is a bottle.
>> Announcer (07:56):
Of very, very, very
old Scotch.
>> Harm (08:03):
Whiskey.
>> Brent (08:04):
There you go.
All right, Brent.
>> Harm (08:08):
Star Trek for the win.
>> Justin (08:10):
Okay, so this first one. This is a Glasgow
distillery. Company is an independently owned
distillery that was started by two friends, Liam
Hughes and Mike Hayward, in 2012
to bring premium spirit distillation back to
Scotland's biggest city. Named after one of the
first licensed distilleries in Scotland, the original
Glasgow Distillery Company was founded in
(08:31):
1770, subsequently operated under a
number of different names, and produced unpeated,
peated, and triple distilled single malt until its eventual
closure in 1902. The Kern Distillery
is the city's first new independent single malt whiskey distillery in
over 100 years and is located on the
outskirts of the city in the industrial Creole
(08:51):
estate hillington the distilleries is
hands on with little automation, relying on the
craft of the distiller. So this first bottle
we're talking about is going directly to Nashville and It's
called Glasgow 1770. The
original single malt Scotch whiskey,
46 ABV 92 proof.
It's first launched to Nashville.
(09:14):
Oh, that's how good it is.
>> Harm (09:16):
Oh, let's go straight to. Okay. Right for
the Grand Ole Opry.
>> Justin (09:20):
Yeah. So this is first launch in 2018.
It was made with unpeated British malted barley
fermented for a minimum 72 hours before
being twice distilled. The whiskey is double
matured first within the first fill
exfil bourbon barrels and before a finishing
period of six months in virgin American white oak
barrels. It's non chilled filtered in natural color.
>> Harm (09:43):
That's so weird finishing in virgin American but
aging in ex bourbon. It's uh, the exact reverse
of what everybody else does.
>> Justin (09:50):
Yeah, it's definitely different. You know. So
um, on the nose I got some dark fruits, vanilla. It's kind
of a, kind of a different kind of nose. And on the
palate they have orange peel, rich vanilla, dark
fruit and a long lasting hint of black pepper spice.
The mouthfeel is rich and waxy to provide a flavored
forward enjoyable experience. And I got none
(10:11):
of that now.
>> Harm (10:12):
Those were their notes.
>> Justin (10:12):
Those are their notes and I got none of that. I
um, yeah, I, I added a
lot of water to mine to make it, to make it better.
>> Harm (10:20):
About three, three four parts water to one part whiskey.
>> Justin (10:24):
Four parts water to one part whiskey. I just. This
was not something that a bourbon drinker
or I think a scotch drinker is really going to enjoy.
I just didn't, I just couldn't get the notes that
I liked out of it. I couldn't get the, the
flavor profile I liked out of it. It just wasn't for
me. Harm, tell me how I'm very
pretty gold.
>> Harm (10:45):
It's a very pretty, pretty gold.
>> Justin (10:47):
Yes.
>> Harm (10:48):
On the nose. It's medicinal. Uh,
it's gotten less medicinal, it's gotten air. But when I first
poured it it was like this is just very medicinal on the
palate. I mean there's a song bad Medicine, that's this
whiskey, uh, apricot and peach. And
that has come out more. A lot of
apricot, beautiful peach. It's, it smells much
better now after it's drink sitting there for an hour
(11:10):
and on the palate
it's not good.
It's like branched orange peel, a little bit of
vanilla, a little Bit of pepper.
It's. It's the finishes.
Medium long, which is way too long for this. I'm sorry,
Brad. I mean, Justin, what do you think?
>> Bob (11:32):
I got barley, oak, uh, some
tamarind, orange, and orange Julius.
>> Harm (11:37):
Tamarind. I love tamarind.
>> Bob (11:38):
Orange Julius. On the nose. Um, on the
palate, I got robitussin and black pepper chutney.
>> Harm (11:45):
There's no such thing as black pepper chutney. But there is.
>> Bob (11:48):
There is in this. It's
new.
>> Harm (11:51):
Bob, you have a note.
>> Brent (11:55):
Yeah. This one, we actually thought maybe the. It had
gotten cork because there was just, uh, definitely something off on
this one. And I.
>> Harm (12:01):
This bottle is not right.
>> Brent (12:03):
Yeah, I can't place my finger on it. Well, we'll be back.
Hey. And we're back, and we were just wrapping up,
uh, the Glasgow 1770 original single
malt. Um, I'm with you guys. It's got
a medicinal nose. I do get that pear in the apricot. That
is definitely. That medicinal notice has
really blown off.
>> Harm (12:22):
Yeah. When we first poured, it was really bad.
>> Brent (12:24):
Yeah. Now the nose is fine. I don't
have a problem with the nose. But
on the palette, I do get the orange peel, get a little bit of
vanilla, and I do get some black pepper.
>> Harm (12:37):
That's not orange peel. That's pith.
>> Brent (12:40):
But, yeah, no, there's. Yeah, there's a little bit too much of the
white with the peel on that one.
>> Harm (12:44):
Yeah, that's the pith, not the peel.
>> Brent (12:45):
But, um, yeah, it's.
>> Bob (12:49):
Is that the only part your mom gave you the pith?
>> Brent (12:52):
He was lucky he even got that.
>> Bob (12:54):
Yeah, you're pithiable.
>> Brent (12:57):
Look, he got it.
>> Justin (12:57):
He got it with a slingshot, though.
>> Brent (12:59):
So we're gonna give the Glazzo 1770 original single
malt. Two sips.
>> Harm (13:04):
Two sips is too high. I. I
literally, they. They convinced me it was a two. I really
couldn't give it.
>> Justin (13:10):
Well, we'll convince you it's a two, because we got something else for you.
>> Brent (13:13):
Yeah, thank you. So go to the next whiskey and see what you think about that
one.
>> Harm (13:16):
This is the Glasgow 1770
original single malt whiskey.
>> Brent (13:21):
No, next one.
>> Harm (13:23):
I'm sorry. Triple distilled
single malt Whiskey. Sorry.
Uh, 46% ABV. 92 proof.
This expression is triple distilled in small copper pot stills and
then matured in a combination of ex bourbon casks
and virgin American oak casks. Married together
before bottling. Non chill filtered and
(13:44):
natural color. The color is a
beautiful greenish gold. It's got these
glints It's a beautiful gold with little greenish glints.
It's like, almost sauvignon blanc colored. And
the nose is oats and honey.
This is completely different from that first one.
I can't believe it's the same brand. Oh,
my God.
>> Brent (14:05):
This one's pretty.
>> Harm (14:06):
This is gorgeous. And look,
triple distilling is traditionally not Scottish. That's
traditionally Irish. Most sky single malts
are double distilled. So they've given a
single malt from Scotland a triple
distillation. I'm getting oats on, um. And honey on
the nose. Coconut. Like cookies,
like shortbread cookies. A lot of woody
(14:29):
spice coming out.
Medium long finish. This is gorgeous.
I can't. I can't believe this is the
same whiskey brand. Brant, what do you think?
>> Justin (14:42):
Yeah, I. I agree with you that this.
I got, like, a smoked honey and, uh, some
of that. Some of those, uh, cookies on the. On the palate.
On the nose and on that palate. Yeah.
>> Harm (14:53):
Coconut, right?
>> Justin (14:54):
Yeah, you get that. You get that creaminess.
Um, just a little bit of. A little bit of spice
there to warm up your mouth, you know,
the honey, the shortbread.
Uh, it's hard to imagine that
from the first one, we go to this, and it's so much
better. This is like, wow, I love this.
>> Harm (15:14):
You know, this is a whiskey I would drink right on purpose.
I want this. I would go buy this.
>> Justin (15:19):
Oh, I wouldn't buy it, but I would drink it.
>> Harm (15:21):
You don't buy scotch. We literally had
one time. We had a $10,000 bottle of whiskey, uh,
that. That Brent thought was the best whiskey he'd had
or second best whiskey he'd ever had, but he still wouldn't buy it because of scotch.
>> Justin (15:32):
Well, I couldn't afford that one.
>> Brent (15:33):
Yeah, I was gonna say it had more to do with the price.
>> Justin (15:37):
Justin.
>> Bob (15:38):
Oh, I got honey bunches of oats on the nose,
on the palate. It was strong coconut that blew
off over time.
>> Harm (15:46):
Yeah, you're right. It has come off.
>> Bob (15:48):
I got, um, honey and creme brulee. And the
finish was sweet. But, uh, I
could drink this all afternoon with
some sticks, some cigars.
I liked it.
>> Harm (16:00):
I was wondering what you were going with sticks. I figured that's why,
because the cigar shows. I don't. I don't smoke enough through those
shows.
>> Bob (16:07):
Yeah, I said it. I'm like, well, people could interpret this many different
ways. So let me tie cigars like the band.
They could interpret. I don't smoke that, but they could
interpret that.
>> Brent (16:17):
It's very pretty, though. I mean, there's honeycomb there. There's
cereal.
>> Harm (16:21):
I mean, it's like honeycomb zero.
>> Brent (16:24):
Yeah, the nose is very pretty.
>> Bob (16:26):
Yeah, my, uh, parents wouldn't spend five bucks for that. That's what Honey
Bunches oats was, two bucks. So that's, that's my reference.
>> Brent (16:33):
Shortbread cookies. Yeah,
it's this one's. This one.
>> Justin (16:37):
I mean, it's night and day different. I mean,
it's completely different.
>> Brent (16:41):
This first one, this one's lovely.
>> Justin (16:43):
The first one I just, you know, as, as.
As great as the bottle looked and the color, you
can't drink color. And you
know, the next one didn't has less color and, uh, more
flavor.
>> Harm (16:55):
Yeah, you can't, you can't drink color.
>> Bob (16:58):
Where does the color go?
>> Brent (17:00):
Well, right through me.
>> Justin (17:02):
Yeah.
>> Brent (17:04):
Well, we're going to be giving the,
um, we're going to be giving the
Glasgow 1770 triple distilled single
malt Scotch whiskey a well deserved. Three subs.
>> Harm (17:14):
Yeah, it's solid. It's a solid whiskey.
>> Brent (17:17):
So we'll have Justin tell us about our next one.
>> Bob (17:19):
Our next Whiskey is Glasgow
1770 Pete's Single Malt
Scotch Whiskey. 46%
alcohol by volume or 92 proof.
It was made with British malted barley, which
has been smoked to 50 parts per million
using aromatic heather rich peat sourced
from the Scottish Highlands, double
(17:42):
distilled and matured in American virgin oak
casks and then finished in Pedro
Jimenez sherry casks. So on
the nose, I got smoked pork butt,
coleslaw and cornbread on the
palate. What's that? It's so wrong
on the palate, I got rich toffee and
(18:02):
tobacco leaf and tobacco ash,
and the finish was smoke. What
did you think, Brent?
>> Justin (18:10):
Okay, so on the, on the nose,
I'm revisiting again and I've
got burnt tire on the side of the road.
>> Bob (18:18):
What brand tire?
>> Justin (18:19):
It doesn't really matter,
but on the palate, I do have to say something. On the
palate, it's,
uh,
I do. It's. It's still, it's. I still get
that burnt, tired taste. On the palate, I get some of
those. But. But the good news is, is I get some of those other notes that you
(18:39):
get. The dark fruits, the apricots, a little bit
of spice. And so it's not on the palate. It's
not completely overpowering of that, of
that burntness, you know, that burnt tire to me.
>> Bob (18:51):
So you're getting notes around the burnt tire?
>> Justin (18:52):
Yes, I am. You know, so, um.
But the one thing it does do with uh, with the finish, it really
dries out my mouth. It makes my mouth like I want to have,
like, you know, my tongue kind of, like, sticks to the side
because of the dryness and stuff. But you. On, um, the
color of this one, it is so dark.
I mean, this is darker than most bourbons that we've drinks.
>> Brent (19:13):
Cast is what you're getting on that. So.
>> Justin (19:15):
Yeah, I mean, this is dark. This is really dark. You
know, darker than any pennies that we have.
>> Harm (19:20):
That's a beautiful, like, uh, toffee
color.
>> Justin (19:23):
Camo dark toffee. Yeah.
>> Brent (19:26):
We got a little rule back home. If it's brown, drink it down,
send it back.
>> Justin (19:31):
Well, this is darker than brown, so.
Harm.
>> Harm (19:37):
That's. That's. That's pretty brown. Like my skin.
>> Justin (19:39):
That's crazy. No, your skin is not that brown.
>> Harm (19:42):
It's not this. It doesn't glow like this. Anyway,
it's gorgeous. Uh, the. The.
It's beautiful. But the thing is, it's.
It's supposed to be. Their notes say
floral with sweet barbecue smoke. There is no
barbecue smoke here. This is a petrol
petrochemical, uh,
smoke. This is not that beautiful wood smoke you get from
(20:04):
Speyside Pete. This is not the
medicinal smoke you get from Islay.
This is in the middle, and it's weird, and
I did not appreciate it.
It's like American badly. It's like badly peated
whiskey that they make in Texas. This reminds me of
Texas whiskey, and it smells like
(20:25):
burning tires. Oh, and, um,
dark fruit.
>> Justin (20:28):
Nailed it. The fruit.
>> Harm (20:30):
There's. There's some dark fruit there. There's some fig,
there's some plum. There's tobacco.
Uh, the raisins are coming out. A little chocolate from the
PX, but it's overly peated. 50
parts per million was not needed in this whiskey.
>> Brent (20:44):
No.
>> Bob (20:45):
I wonder if Garrison Brothers sourced the barrels for this.
That's a Texas whiskey.
>> Harm (20:50):
This. This reminds me m. More of, uh, brimstone from, uh.
>> Brent (20:53):
Yeah, yeah, definitely reminds me of brimstone.
>> Harm (20:56):
Yeah. Bob, what do you think?
>> Brent (20:57):
I'm with you. It's. It's underneath it, underneath all that
smoke, there's actually a nice whiskey. There's a decent whiskey
in there.
>> Harm (21:03):
It's just underneath. That's the problem.
>> Brent (21:05):
They've just. They've. They've. They've just literally
painted over it with 14 layers of peat. It's
just way too much.
>> Harm (21:13):
Um, you know, I'm a Petehead. I love Pete.
>> Brent (21:15):
Me too. But it's just. It's just the way in.
>> Harm (21:18):
The wrong way.
>> Brent (21:19):
Way, way Too much. Um, they need to reel
this back to about 10 parts per million, if that.
>> Harm (21:24):
I'll go with 20, but this is.
>> Brent (21:26):
Yeah, ah, just way, way too much.
>> Justin (21:28):
Or zero.
>> Brent (21:29):
Yeah, yeah. The tobacco leaves
there, the chocolates there, I definitely
get all of these beautiful flavors in, but it's just
so completely covered by the peat, so.
>> Harm (21:41):
And I put water in mine still. There's still too much.
>> Brent (21:43):
So we're going to be giving the Glasgow 1770
peated single malt Scotch whiskey.
Um, two sips.
>> Harm (21:51):
Well, isn't that nice?
>> Brent (21:53):
And we'll be back. Hey. And we're
back. And we are moving on to our next
whiskey. So, um, the island.
>> Harm (22:02):
Tell us about it. Yeah.
>> Brent (22:03):
The Ally Boys Limited was founded by
McKay Smith from, uh, Port
Nahaven and Donald MacKenzie from Port
Charlotte, coastal villages on the Rhins
of Iowa. Long term friends with a shared passion
for whiskey. Named in the honor of Kettle Flat
Nose, a, uh, Viking king who ruled the western seaboard
(22:23):
of Scotland in the late 9th century. His successors were
the Celtic Lords of the Isles who ruled from their
base on Iowa. I've actually been to that
where their base was, there's a lake
and in the middle of the lake there's a little island.
>> Harm (22:38):
And so these are the great, these are the Greyjoys.
>> Brent (22:40):
And there are, and there are like some tombs
there for like the Viking Lords of the Isles. It was very, very
cool. So this is the Flat Nose
blended, uh, Scotch whiskey. It's 43%
ABV 86 proof, non chill
filtered. Um, on the color,
nice light straw color.
>> Harm (22:59):
No, it's more than straw. There's a reddish glint to it.
>> Justin (23:01):
M. Not really.
>> Brent (23:03):
Yeah, he's right. There is just a touch of red in it.
Um, let's see
the nose.
>> Harm (23:10):
Forget about color. You can't drink color.
>> Brent (23:12):
Butterscotch,
Butterscotch, pear. A little bit
of a tropical fruit note on the back
and on the palate.
>> Justin (23:23):
Hold on.
M. Mmm.
>> Brent (23:27):
Mhm. It's got a very,
very light peat smoke to it.
Um, there's a salinity,
a salty seaweed note to it,
a little bit of honey, a little bit of citrus. That one's lovely. What did you
think, Brett?
>> Justin (23:45):
Yeah, so I agree with you on the nose. This
is. I got pear, pineapple, butter,
butterscotch, uh, vanilla. Uh, on the
palate I got the tropical fruit, honey
and light. There's a, there's a peatiness
to it, but very light, right? It's very
light and it actually kind of enhances
it a little bit. I mean, enough smoke, you Know. You know, you
(24:08):
like. It's a smoke that you like. It was. It's not that. That
burning. That burning tires smoke or whatever.
No, this is, uh. This is a nice, uh, you
know, a nice peated smoke that's light.
So, you know, it's very enjoyable. The palette is
a medium. Nice, medium finish. It carries
on. The. The peat just kind of burns off on your
(24:29):
finish, and
it's nice. I mean, uh, you know, this is a nice
tropical scotch.
>> Brent (24:36):
Yeah, lovely.
>> Justin (24:37):
Yeah.
>> Brent (24:38):
It's got Pete in it, and Brent doesn't hate it. There you
go.
>> Justin (24:41):
Yeah, but when you use Pete the.
>> Brent (24:42):
Right way, it's not bad. Yeah.
>> Justin (24:44):
There's no reason to hate it.
>> Brent (24:45):
I mean, no, no. 100.
>> Announcer (24:47):
Yeah.
>> Justin (24:48):
I can. I enjoy it when I can enjoy it, but was
when, uh, it's not there, you know,
uh, some of the.
>> Harm (24:54):
PETA whiskeys we've had before that I thought were. Peter, the right way, you think were
too much like, hard bags. Lafroy eggs,
Lagavulins. Yeah, those are too much for you. This is.
And I think those are actually this island. This is a piece. Sorry.
>> Justin (25:06):
Right. And I think those are kind of geek whiskeys. Uh,
you know, but geek scotches, you know.
>> Brent (25:11):
So what'd you think, Justin?
>> Bob (25:13):
This kind of reminded me of, like, Buchanan's pineapple
that someone added Pete to.
>> Brent (25:17):
Oh, I got some in the other room if you want it.
>> Bob (25:19):
I'll have some after, for sure.
I got, like, raisins and malt chocolate balls
on the nose. Um, got, like,
honey and citrus and light peat. And on the finish,
I got, like, a salted cod, but light.
Those kind of.
>> Brent (25:35):
There's definitely a salinity seafood thing going on
that.
>> Bob (25:39):
I liked it.
>> Brent (25:39):
The Iowa character leaps forward on that one.
>> Bob (25:43):
Yeah. I would have this with, like, some, um, fish.
It would pair great.
>> Brent (25:48):
What'd you think, Arm?
>> Harm (25:50):
I think you guys all hit the right notes. I. The only person I actually
disagree with is actually on this is Brent, which usually I agree
with most of his notes. I'm not getting the pineapple.
I do get the butterscotch. Like you said.
>> Justin (26:01):
I only got it on the nose.
>> Harm (26:02):
Bartlett pears, butterscotch, vanilla. Those are my
notes there. Then later, after air, I'm getting some red
fruit, which nobody else noticed. I'm getting some red fruit
to go with that. Uh, it's lightly. I got salted
caramel on the palate. It's lightly
peated.
A hint of a citrus note to it. It's
(26:23):
got a nice medium finish. It's, you know, we're all
getting similar aspects of the same things. The only thing I
don't get the pineapple from Brent. I get red fruit.
>> Justin (26:32):
Um, it's good, but we're all enjoying it.
>> Harm (26:34):
But I'm not getting. I mean, that salted cod that, uh,
he's talking about, uh, Justin's talking about. I don't get
that umami flavor. I mean, it's, it's.
>> Brent (26:42):
No, I get more caramel. To me, I get more sort of like
dried, crusty, salty, seaweedy kind of.
>> Harm (26:48):
It's not quite seaweedy to me, but it's. It's a
salted caramel. So do we have a rating,
sir?
>> Brent (26:54):
That's real pretty. So we're going to be giving the flat nose
what up on Brent.
>> Harm (27:00):
He started interrupting.
>> Justin (27:01):
No, I don't get that. I don't get the caramel notes like you think
of. Well, like as you think of as an
caramel.
>> Harm (27:08):
I say caramel.
>> Justin (27:08):
Well, yeah, that's. That's why.
>> Harm (27:10):
Pronouncing it wrong.
>> Justin (27:10):
And that's why you're wrong.
>> Brent (27:14):
Yeah, that's. Yeah, I'm with you. That's why he's wrong. Yeah.
>> Justin (27:17):
Yeah, go ahead.
>> Brent (27:20):
All right, so, uh, we're going to give the Flat Nose blended
Scotch whiskey a, uh, well deserved. Three sips.
>> Harm (27:27):
Interesting.
>> Brent (27:28):
So that's going to take us to our next whiskey, and we're gonna have Harm tell us
about that one.
>> Harm (27:33):
Okay. Our next whiskey is the Flat Nose
blended malt whiskey or blunt malt scotch.
43% ABV, 86%, 86
proof, uh, non chill filtered. So
it's a blend of single malts when they say. So you have different
categories of whiskey. You've got Scotch
whiskey, uh, which is a blended
(27:53):
Scotch whiskey, which is anything made in Scotland has to
be with grain whiskey and malted barley whiskies. You have
blended malt, which comes from single distilleries,
but it's only malt barley whiskies. And you have
single malt, which is 100% malted barley from a
single distillery. So this is a blended malt,
meaning different single malt whiskeys blended
together. So the color on this
(28:15):
is, uh, kind of. This is closer to the
straw that you were talking about earlier.
>> Justin (28:20):
Very light.
>> Harm (28:20):
Yeah, very light. And the nose
is gorgeous. It's breakfast.
It's malted barley honey
orange cereal. It's like, uh, it's almost
like a cream of Wheat with a little bit of honey on it.
And just. I just, I could just smell
this for hours. I could just keep just
(28:42):
smelling this whiskey is so gorgeous
on the palate. There's some Pete
here. They're blending single malts, and I think at
least one of them is peated. And we have a commercial coming up.
And did you hear a commercial? Because we're back. I don't know
if we. If you didn't hear a commercial, it means we didn't fill the
(29:02):
spot, which is bad for us. Buy
commercials for our show, kids.
Anyway, um, I mean, I had to
interrupt.
>> Brent (29:11):
Yeah, that'll work.
>> Justin (29:12):
Yeah, that filled it right
in. That was smooth
as, uh, you know, smooth as
a flat tire.
>> Brent (29:21):
Smooth as a dirt road. Yeah.
>> Harm (29:24):
So, okay, on the palette. Let's go back to this.
It's really on the. I keep coming. I say
palette, but I keep going back to the nose every time. Bring that
glass up to my, uh, my. My nose or my
honker, as they say in the Americas.
Uh, it's just cream of
wheat and honey and malted barley. I just want to
smell this all day. It reminds me of my childhood. This is
(29:46):
great cereal. Hot breakfast cereal. Before
you go to school. And I lived in Canada,
uh, when I was going to elementary school, you know, and
kindergarten, all that stuff.
>> Brent (29:55):
Oh, the 51st state.
>> Harm (29:57):
Yes.
>> Bob (29:59):
Sorry about that.
>> Harm (30:00):
Yeah, yeah. I lived in Winnipeg, or Winter Peg, as
they say. And, uh, you know, it's minus
40 degrees outside before windchill.
>> Bob (30:10):
To drink it.
>> Harm (30:11):
Yeah, yeah, I didn't get. My parents wouldn't give me whiskey when I was
five. Uh, but hot malt barley
or a, uh, malted, uh, Cream of wheat. Yeah, yeah,
this is.
>> Brent (30:20):
Don't feel bad. They also didn't give them love or affection, so.
Yeah, right.
>> Harm (30:24):
We're from India. We don't have that.
>> Brent (30:25):
Yes, I know. I know. You've told us.
>> Harm (30:27):
You never say I love you to your children.
You just show them by feeding them until they get so fat they can't
move.
>> Brent (30:33):
I know people that do, just not you.
>> Justin (30:36):
You know, his mom switch with you. His mom did
feed him with a slingshot.
>> Bob (30:40):
I love you.
>> Brent (30:41):
Well, she didn't want to get near the cage.
>> Harm (30:43):
I mean, you have, like, 40 words for the
word love, but you never say I love you. It's this. This is like,
a whole thing. I talked to my therapist about this. I actually
probably need.
>> Brent (30:52):
Your therapist is underpaid, my friend.
>> Harm (30:55):
My therapist, my wife right now, and my bottle of whiskey.
Yeah, those are my therapists.
>> Brent (31:00):
What do you think, Justin?
>> Bob (31:01):
So I got, like, uh, pineapple, pears,
lemon, and malt on the. The nose. I
got malt and light peat and
salty on the palate. And I got
salty seaweed.
>> Harm (31:14):
It's not as salty as the last one.
>> Brent (31:17):
No, no, the last one's much saltier. Yeah.
>> Bob (31:20):
Um, not bad. What did you think,
Brent?
>> Justin (31:23):
Yeah. So on the nose. Of course. It's, it's just,
uh, that, that breakfast,
that hot breakfast cereal that you have cooking, I mean,
it's unmistakable. That Cream of Wheat, you know, if you
grew up with it, you understand it. I don'.
They porridge. Yeah, but I don't think people, I don't think people
make, you know, Cream of Wheat anymore. I don't know. I
never, I just don't know.
>> Harm (31:45):
But you know, tomorrow I'm going to force my daughter to have Cream of Wheat before
breakfast.
>> Justin (31:49):
And on the palate the same thing happened. That Cream of
Wheat with a little bit of, you know, with. But the difference
with the palate is I get a little bit of pepper. You know, that
light pear. Um, just,
it's very, it's, it's nice. I mean, I,
you know, a little bit of spice to it. You know, it's,
it's just pleasurable. Uh, I, you know, you want to drink it and you
(32:11):
want to drink some more and enjoy it.
>> Brent (32:13):
Yeah. So this one's extremely well done. I,
I really like this one. I. It's got some great.
>> Harm (32:19):
I think that, I think they blended Speyside and
Western Highlands and, and Islay. I think they've blended
those three regions and I think they've done a great job.
>> Brent (32:27):
I mean that malting.
>> Justin (32:28):
We have no idea where they blended, but I mean, they're. That's a good guess,
but it's just.
>> Brent (32:33):
It'S, it's breakfast porridge on a cold winter day.
And it's so well done. It's just.
Mhm.
>> Harm (32:43):
I want to, I want to give it a higher rating. I want to
increase my score on this one. Okay.
>> Justin (32:48):
From a, From a two to a what?
>> Harm (32:50):
I was one. From a three to a four is where I want to go to. But I don't know.
Do we have a rating? Did we, did we have a
consensus here, kids?
>> Justin (32:56):
Yeah, we have a consensus. Yeah, we have a
consensus.
>> Harm (32:59):
All right, all right.
>> Brent (33:00):
Well, the consensus is we are
giving the flat nose blended Scotch malt
whiskey, uh, a well deserved four sips.
>> Harm (33:08):
There you go. Thank you. Fine. I don't hate you
as much as I did earlier in the show.
>> Justin (33:12):
No, that's okay.
>> Brent (33:13):
That brings us to our, uh, last whiskey. We're gonna have Brent tell us about
that one.
>> Justin (33:17):
Thanks, Bob. So this
last wing is The Bare Legs Ilus Single
Malt Scotch Whiskey. It's 46 legs.
Yeah, 46 ABV 92 proof.
Uh, the bear Lakes Islay single malt scotch whiskey is a
single malt from one of the isla's most well
known distilleries. And in a.
(33:39):
And in a non chilled filtered. So it's named in
honor of Magnus 3, a Viking king who ruled the
islands of Scotland in the late 11th century.
He adopted the Highland tradition of the kilt,
hence the nickname Bare Legs.
>> Harm (33:53):
B A R E. Not B E.
>> Justin (33:55):
A R. Bear legs.
>> Harm (33:57):
No, they're two different legs.
>> Justin (33:58):
No, it's a bear. It's a bear.
>> Brent (33:59):
I mean, if you see bear legs, you're probably right.
>> Justin (34:05):
Anytime m you see bear legs, you're going to be going. You're going to be
like.
>> Harm (34:08):
Yeah, so now B E a
R is a different leg.
>> Brent (34:12):
Yeah, that's eaten. Yeah.
>> Harm (34:13):
Yeah.
>> Justin (34:15):
So the color, the color is a
light,
light, light, light straw.
>> Brent (34:23):
I don't have to really run faster than you want.
>> Bob (34:25):
Yeah, right, True.
>> Brent (34:26):
And as long as you're not the slowest, you win.
>> Bob (34:28):
Yeah.
>> Justin (34:28):
And on the nose, I, uh, get a, uh, canned fruit
cocktail. It just pops right out.
>> Brent (34:33):
The Del Monte canned fruit cocktail. When you were a kid
in school, that's.
>> Harm (34:37):
Yeah, it does for anybody else. We were trying to
figure it out and Brent called it, and a little.
>> Justin (34:42):
Bit, it does have a little bit of smoke on it though, you know, so.
But you get that, that fruit cocktail and it comes right through, you know,
so on the palate, but it's just.
>> Brent (34:50):
A wisp of smoke.
>> Justin (34:52):
Yeah. And the palate, you get that lingering taste, uh,
of asphalt heated by a tire. Of a
burnout. Of a tire burnout.
And then you get that pepper honey, a little bit of the
tropical fruit. And, um,
it's, it's kind of. I
kind of have mixed feelings with this one, but it's just not
there for me. I, you know, I wanted it to be good
(35:14):
for you.
>> Harm (35:15):
It's just too much Pete for you. I know.
>> Justin (35:16):
It is too much Pete for me. I mean, I. And I
don't like the finish.
>> Brent (35:20):
Little PD Repeaty.
>> Justin (35:22):
Yeah, I don't like the finish on it. I don't like the
palette. I, I like the nose
and I wish it was. I wish the palette followed through more with the
nose arm.
>> Harm (35:32):
Uh, you know, I.
>> Justin (35:33):
Convince me I'm wrong.
>> Harm (35:35):
I can't convince you because you're never gonna like what I like.
We're different people, my friend. So, like canned
fruit. Like that canned fruit cocktail. You said
it's less peach and grape. It's more
pears. It's like tinned pears.
>> Brent (35:48):
It's that canned Del Monte fruit guy. Little squares of
pear and the little cherry.
>> Harm (35:52):
It's heavy on the pears.
>> Justin (35:53):
Heavy syrup. Heavy syrup one.
>> Brent (35:55):
Yeah.
>> Harm (35:55):
Heavy on the pears. That, that, that smoke,
that peat smoke is beautiful and gorgeous. The style I like.
I at first thought it was like a, uh, Kalila, but it's not.
I don't think it's a Kalila. I think this might be a
Brookladia or Port Charlotte they purchased.
And it's. It's just slightly medicinal
on the palate, but that went away as it as,
(36:17):
uh, got some air. It's fruity with
apricot and peach.
Um, it's got a medium long
finish. It's got that eyeless
medicinal m. Uh, uh, peat,
but not over the top like a Laphroaig.
It's quite nice. I really enjoy this.
>> Brent (36:39):
It's just.
>> Harm (36:39):
What do you think?
>> Brent (36:40):
It's got a sweetness to it.
>> Harm (36:41):
Yeah. So that's what, that's what. That's why I thought it was
Kalila because it's that sweet undertone.
>> Brent (36:46):
Yeah.
>> Bob (36:47):
Nose was pleasantly peaty. Uh, the
palate was sweet, malty. Kind of got
like a sourdough oat grain bread,
uh, near the finish. And then the finish
was pretty, uh, malty as well.
I pleasant
Bob.
>> Justin (37:07):
Chuck a lot of words out of.
>> Brent (37:10):
Justin Sam with harm because I, I tend to
like, you know, Iowa whiskeys more than obviously,
Brent. Um, I think this one was well done. I
think there's just a nice underglow Pete to
it. It's got a very interesting sweet note under
that, Pete. And I, like you said,
originally, when I smelled it, I thought
koila. And I'm like. Now when I tasted. I'm like, I don't think. I don't think
(37:33):
it's coil, but I think it was
really well done. I think this one was excellent.
Um, I think they've done a good job.
Um, I really couldn't
have anything else. Yeah, I'm honestly,
I'm. The Iowa boys.
>> Harm (37:48):
As long as they're shaved.
>> Brent (37:49):
Yeah.
>> Harm (37:50):
I mean, you know. You know, when you go on a
date and she shaves her legs, she's probably shaved all the way up.
>> Brent (37:58):
Well, we're going to be giving the Bear Legs Iowa single
malt Scotch whiskey a, uh, well
deserved. Three sips.
>> Harm (38:06):
Interesting.
>> Brent (38:08):
Well, that's all the time we have for today. So.
Brent, you should be thanking me for.
>> Justin (38:14):
Well, yes.
>> Brent (38:15):
Giving you all this Fine quality.
We love so much.
>> Justin (38:19):
And I was here the entire time. So you guys now have to put promised
to untie me. That was the deal.
>> Brent (38:25):
You have to promise to wear pants next time.
>> Justin (38:28):
So what about the gimp mask? Can I wear the gimp mask
again?
>> Brent (38:32):
Dude, you drove over here in it. That's the creepy part.
>> Bob (38:37):
Ah, that's a good way to get a warning meeting.
You're welcome.
>> Brent (38:40):
Pleasure to be here and thank you.
>> Justin (38:42):
H.
>> Harm (38:45):
Thanks, Bob. I mean, I. I love scotch
shows. This was a, uh, uneven
blend of up and down, up and down, but I still
enjoy being here. Thank you, sir.
>> Brent (38:55):
Well, for Sip, Suds and Smokes, this is made man bomb. Thanks
for joining us. Remember, life is too short to drink bad
whiskey, so just keep drinking the good stuff.
>> Justin (39:04):
Then why did we have this show?
>> Harm (39:06):
We had some good whiskey on this show.
>> Justin (39:08):
Ew.
>> Brent (39:08):
Ah, Whiner.
>> Announcer (39:11):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap. Just tap it in the subscribe button.
>> Brent (39:20):
Give it a little tappy. Tap, tap,
taparoo.
>> Announcer (39:23):
The easiest way to listen to our show is to ask Siri,
Alexa, Google, Uncle Larry, or whoever it
is that talks to you on your phone play podcast. Sip,
Suds and Smokes. We love your feedback
and you can reach us at info at sip suds
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(39:43):
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(40:04):
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
Sip, Suds and Smokes, a program m devoted
(40:26):
to the appreciation of some of the finer slices
of life from the dude in the basement studios.
Your host, the good old boys will see y' all
next time.
On the next episode of Sip, Suds and
smokes.
>> Brent (00:03):
Here are the whiskies we're going to be discussing today. We have
from Glasgow 1770, the original
single malt. The Glasgow 1770
triple distilled single malt, uh, Scotch
whiskey. The Glasgow 1770 peated single
malt whiskey.
>> Justin (00:18):
Can't wait.
>> Brent (00:19):
We have Flat Nose blended Scotch whiskey. Flat
Nose blended malt Scotch whiskey.
And Bare Legs, Iowa single malt whiskey.
>> Bob (00:28):
Iowa.
>> Brent (00:28):
Oh, you're so happy.
>> Justin (00:30):
Can't wait.
>> Brent (00:32):
Somebody put the ball gag back in his mouth.
>> Justin (00:34):
If I drink the scotches, will you guys untie me?
>> Brent (00:37):
No, no, no. Because
you won't put pants on. You gotta show up with pants.
I told you before, pants.
>> Justin (00:45):
You guys like to tie me up without pants, and that's a N, T.
>> Bob (00:48):
S. You show up without pants, we're gonna tie you up without
pants.
>> Brent (00:51):
God, dude, please.
>> Announcer (00:53):
We'll be right back after this break.
(01:17):
Brought to you almost live from the dude in the
basement studios. Why? Because that's where the
good stuff is. It sips, suds and
smokes with your smoke and host the good old
boys.
(01:50):
And now it's sipping.
>> Brent (01:59):
Hey. Yes. It's sipping time again. Welcome to this Simps
episode where everything good in life is worth discussing.
As always, we are the best thing on at 2:00am we are the
best.
>> Justin (02:07):
Thing on at 1:00am M. And 3:00am as well.
>> Brent (02:10):
Not two.
>> Justin (02:11):
Well.
>> Brent (02:12):
Oh, uh, 1 and 3 and 2.
>> Justin (02:13):
And 3 and 2. Yeah.
>> Brent (02:15):
We're making gains.
>> Justin (02:16):
We are making hardcore games.
>> Harm (02:18):
We've been taking our protein powder.
>> Bob (02:20):
I watch Mob Land. I think it's definitely better than our show.
>> Justin (02:23):
Yeah, but it comes on a lot earlier.
>> Brent (02:25):
I don't know about protein powder. I just.
>> Bob (02:27):
The guy Richie. English Mafia show.
>> Harm (02:30):
Nice.
>> Bob (02:31):
It's on Paramount.
>> Harm (02:32):
Plus, he's the guy who's married to Madonna. Right?
Yeah. Nice.
>> Justin (02:37):
Yeah.
>> Harm (02:38):
St. Train spotting.
>> Bob (02:39):
Yes.
>> Harm (02:40):
Okay.
>> Bob (02:41):
Yes.
>> Brent (02:41):
I don't know about protein powder.
>> Harm (02:42):
I just.
>> Brent (02:43):
I've been hitting the steroids heavy.
>> Bob (02:44):
No one's done enough heroin to watch train spotting.
>> Brent (02:48):
Well,
right in the toilet. This is one, uh, hundred and fifty two. Awesome.
>> Harm (02:54):
Uh, what was the other guy? Ritchie? One that was really good
with Brad Pitt.
>> Bob (02:59):
Englishman? No, uh, Irishman.
>> Harm (03:02):
The Irishman plays like a gypsy
or whatever they called him in.
>> Bob (03:06):
In Fight Club.
>> Harm (03:07):
No, no, no.
>> Bob (03:09):
Oh, I know what you mean, but I can't think of the name. We'll revisit
it. Or not.
>> Harm (03:12):
Yeah, we'll come back to it.
>> Brent (03:13):
Well, this is Made Man Bob. And showing him today, our Made Man
Brent.
>> Justin (03:17):
If I drink the scotches Will you guys untie me?
>> Brent (03:20):
No, no, no. Because
you won't put pants on. You gotta show up with pants.
I told you before. Pants.
>> Justin (03:28):
You guys like to tie me up without pants. And that's P A, N. Ah, T.
>> Bob (03:31):
S. You show up without pants, we're gonna tie you up without
pants.
>> Brent (03:34):
God, dude, please. And good old boy Justin.
>> Harm (03:37):
Snatch. Good morning. Movie was called Snatch.
>> Justin (03:39):
Very good.
>> Bob (03:39):
Pleasure to be here.
>> Brent (03:41):
And good old boy Harmony.
>> Harm (03:42):
The movie is called Snatch.
>> Brent (03:48):
Or should I call him Forest? Okay,
the movie was called Snatch.
Yeah, but what do you think about the wizard? But the movie,
that movie.
>> Harm (03:59):
It was.
>> Brent (04:00):
Jenna said the movie was called that. So that's the name
of the movie. Mama
said. Good lord.
>> Harm (04:09):
Killing me, Bob. I'm dead.
>> Bob (04:11):
Is that your Boone county accent?
>> Brent (04:12):
There's a fine line between mental, mentally challenged
and forest. And you know, and you're way on
the former forest.
>> Harm (04:20):
It's just a touch of the tism.
>> Brent (04:21):
Yeah, Tism is where's. Oh, is that the part
below in between?
It's in front of them and behind.
>> Bob (04:29):
Yeah, okay.
>> Brent (04:30):
Yeah, I know what the tism is. Okay,
this is a sips episode. Um,
so we are all about wine, distilled spirits, tea and
coffee and anything else you can sip. So here are the whiskeys we're
going to be discussing today. We have from Glasgow
1770, the original single malt.
The Glasgow 1770 triple distilled single
(04:50):
malt Scotch, uh, whiskey. The Glasgow
1770 peated single malt whiskey.
>> Justin (04:55):
Can't wait.
>> Brent (04:56):
We have flat nose blended scotch whiskey. Flat
nose blended malt scotch whiskey.
And bare legs, Iowa single malt whiskey,
Iowa. Oh, you're so happy.
>> Justin (05:07):
Can't wait. Somebody so excited for this
when he.
>> Brent (05:10):
Put the ball gag back in his mouth.
>> Harm (05:13):
This show is designed to torture Brent 100.
>> Justin (05:16):
I know. You took it. Uh, at least you took the git mask off me.
>> Bob (05:20):
Well, I have to let you drink the whiskey.
>> Brent (05:21):
You wore it here. That's the problem. That's why we took it
off. It was creepy. You showed up at my door
with it on. Good lord, it's like, you
know, I mean, this is. This is not a remake of that
Tarantino movie, man. Move on.
Well, so.
So we're going to be doing our SIPs ratings. And
(05:41):
these are the, uh, we'll be tasting and discussing these whiskeys
and rating and these SIPs ratings.
Justin, tell us about our SIPs ratings.
>> Bob (05:50):
We're going to talk about one sip.
>> Brent (05:53):
What the hell was that?
>> Harm (05:54):
He started Indian and went Scottish
because he was looking at m. Me.
>> Brent (05:58):
Wow.
>> Harm (05:59):
Yeah, give me a glass of water.
>> Justin (06:00):
To wash out my mouth. That was nice. Scottish.
>> Bob (06:04):
It's an Indian in Scotland.
>> Brent (06:06):
So a Scottish woman and an Indian guy
get together and have a child who has
obviously got some special educational.
>> Bob (06:15):
Issues touch it to them.
>> Justin (06:16):
Yeah.
>> Harm (06:18):
Okay, Brent, go ahead.
>> Justin (06:20):
Nice. Well, what else you got?
>> Harm (06:23):
Well, uh, isn't that nice? That was more
Newcastle than Scotland. Although, uh, the people in Newcastle now
hate me.
>> Brent (06:29):
Yeah, go ahead.
>> Harm (06:31):
That's you. Your turn.
>> Brent (06:32):
No, it's your turn.
>> Harm (06:33):
We're going around the table.
>> Brent (06:35):
You're going the wrong direction.
>> Harm (06:37):
All right, well, I don't have a Scottish accent.
I didn't practice myself. I
was supposed to practice. I didn't practice.
>> Brent (06:45):
Oh, that's what she said.
>> Justin (06:46):
The guy that says. Well, let's go around. Do Scottish accents around the
table.
>> Harm (06:50):
Okay, but I forgot your idea. I forgot to practice. Three
sips. Uh, that's very
interesting. What was this again? And you can hear my
head bob, right?
>> Bob (06:59):
Yes.
>> Brent (07:00):
No, I can just hear your mother's shame. That's what I can hear.
>> Harm (07:03):
I do Scottish.
>> Brent (07:06):
All right. Fire sips. Let's keep
this a secret to ourselves. Pardon me. Another.
>> Harm (07:12):
That was Irish. Bad Irish
leprechaun.
>> Brent (07:15):
Well, I'm more Irish than Scottish.
>> Harm (07:17):
Bring us home, Justin.
>> Bob (07:19):
Five sips. Oh, my.
>> Brent (07:21):
I was in a wire.
>> Bob (07:22):
Anything could be this good.
>> Brent (07:24):
Definitely Irish again.
>> Bob (07:27):
Definitely this time.
M. Yeah.
>> Justin (07:34):
I came the closest. That's all I can say.
>> Harm (07:36):
You did come the closest.
>> Brent (07:38):
Yeah, that was, uh.
>> Bob (07:40):
If y' all turn us off and put on heehaw, we understand.
Otherwise, we're gonna talk about.
>> Harm (07:44):
Why don't you do the first one? Do the first.
>> Brent (07:45):
That was. That was, um. That was
a little scary. So we're all scared.
Let's get a real Scottish accent.
>> Harm (07:54):
All I have, uh, is a bottle.
>> Announcer (07:56):
Of very, very, very
old Scotch.
>> Harm (08:03):
Whiskey.
>> Brent (08:04):
There you go.
All right, Brent.
>> Harm (08:08):
Star Trek for the win.
>> Justin (08:10):
Okay, so this first one. This is a Glasgow
distillery. Company is an independently owned
distillery that was started by two friends, Liam
Hughes and Mike Hayward, in 2012
to bring premium spirit distillation back to
Scotland's biggest city. Named after one of the
first licensed distilleries in Scotland, the original
Glasgow Distillery Company was founded in
(08:31):
1770, subsequently operated under a
number of different names, and produced unpeated,
peated, and triple distilled single malt until its eventual
closure in 1902. The Kern Distillery
is the city's first new independent single malt whiskey distillery in
over 100 years and is located on the
outskirts of the city in the industrial Creole
(08:51):
estate hillington the distilleries is
hands on with little automation, relying on the
craft of the distiller. So this first bottle
we're talking about is going directly to Nashville and It's
called Glasgow 1770. The
original single malt Scotch whiskey,
46 ABV 92 proof.
It's first launched to Nashville.
(09:14):
Oh, that's how good it is.
>> Harm (09:16):
Oh, let's go straight to. Okay. Right for
the Grand Ole Opry.
>> Justin (09:20):
Yeah. So this is first launch in 2018.
It was made with unpeated British malted barley
fermented for a minimum 72 hours before
being twice distilled. The whiskey is double
matured first within the first fill
exfil bourbon barrels and before a finishing
period of six months in virgin American white oak
barrels. It's non chilled filtered in natural color.
>> Harm (09:43):
That's so weird finishing in virgin American but
aging in ex bourbon. It's uh, the exact reverse
of what everybody else does.
>> Justin (09:50):
Yeah, it's definitely different. You know. So
um, on the nose I got some dark fruits, vanilla. It's kind
of a, kind of a different kind of nose. And on the
palate they have orange peel, rich vanilla, dark
fruit and a long lasting hint of black pepper spice.
The mouthfeel is rich and waxy to provide a flavored
forward enjoyable experience. And I got none
(10:11):
of that now.
>> Harm (10:12):
Those were their notes.
>> Justin (10:12):
Those are their notes and I got none of that. I
um, yeah, I, I added a
lot of water to mine to make it, to make it better.
>> Harm (10:20):
About three, three four parts water to one part whiskey.
>> Justin (10:24):
Four parts water to one part whiskey. I just. This
was not something that a bourbon drinker
or I think a scotch drinker is really going to enjoy.
I just didn't, I just couldn't get the notes that
I liked out of it. I couldn't get the, the
flavor profile I liked out of it. It just wasn't for
me. Harm, tell me how I'm very
pretty gold.
>> Harm (10:45):
It's a very pretty, pretty gold.
>> Justin (10:47):
Yes.
>> Harm (10:48):
On the nose. It's medicinal. Uh,
it's gotten less medicinal, it's gotten air. But when I first
poured it it was like this is just very medicinal on the
palate. I mean there's a song bad Medicine, that's this
whiskey, uh, apricot and peach. And
that has come out more. A lot of
apricot, beautiful peach. It's, it smells much
better now after it's drink sitting there for an hour
(11:10):
and on the palate
it's not good.
It's like branched orange peel, a little bit of
vanilla, a little Bit of pepper.
It's. It's the finishes.
Medium long, which is way too long for this. I'm sorry,
Brad. I mean, Justin, what do you think?
>> Bob (11:32):
I got barley, oak, uh, some
tamarind, orange, and orange Julius.
>> Harm (11:37):
Tamarind. I love tamarind.
>> Bob (11:38):
Orange Julius. On the nose. Um, on the
palate, I got robitussin and black pepper chutney.
>> Harm (11:45):
There's no such thing as black pepper chutney. But there is.
>> Bob (11:48):
There is in this. It's
new.
>> Harm (11:51):
Bob, you have a note.
>> Brent (11:55):
Yeah. This one, we actually thought maybe the. It had
gotten cork because there was just, uh, definitely something off on
this one. And I.
>> Harm (12:01):
This bottle is not right.
>> Brent (12:03):
Yeah, I can't place my finger on it. Well, we'll be back.
Hey. And we're back, and we were just wrapping up,
uh, the Glasgow 1770 original single
malt. Um, I'm with you guys. It's got
a medicinal nose. I do get that pear in the apricot. That
is definitely. That medicinal notice has
really blown off.
>> Harm (12:22):
Yeah. When we first poured, it was really bad.
>> Brent (12:24):
Yeah. Now the nose is fine. I don't
have a problem with the nose. But
on the palette, I do get the orange peel, get a little bit of
vanilla, and I do get some black pepper.
>> Harm (12:37):
That's not orange peel. That's pith.
>> Brent (12:40):
But, yeah, no, there's. Yeah, there's a little bit too much of the
white with the peel on that one.
>> Harm (12:44):
Yeah, that's the pith, not the peel.
>> Brent (12:45):
But, um, yeah, it's.
>> Bob (12:49):
Is that the only part your mom gave you the pith?
>> Brent (12:52):
He was lucky he even got that.
>> Bob (12:54):
Yeah, you're pithiable.
>> Brent (12:57):
Look, he got it.
>> Justin (12:57):
He got it with a slingshot, though.
>> Brent (12:59):
So we're gonna give the Glazzo 1770 original single
malt. Two sips.
>> Harm (13:04):
Two sips is too high. I. I
literally, they. They convinced me it was a two. I really
couldn't give it.
>> Justin (13:10):
Well, we'll convince you it's a two, because we got something else for you.
>> Brent (13:13):
Yeah, thank you. So go to the next whiskey and see what you think about that
one.
>> Harm (13:16):
This is the Glasgow 1770
original single malt whiskey.
>> Brent (13:21):
No, next one.
>> Harm (13:23):
I'm sorry. Triple distilled
single malt Whiskey. Sorry.
Uh, 46% ABV. 92 proof.
This expression is triple distilled in small copper pot stills and
then matured in a combination of ex bourbon casks
and virgin American oak casks. Married together
before bottling. Non chill filtered and
(13:44):
natural color. The color is a
beautiful greenish gold. It's got these
glints It's a beautiful gold with little greenish glints.
It's like, almost sauvignon blanc colored. And
the nose is oats and honey.
This is completely different from that first one.
I can't believe it's the same brand. Oh,
my God.
>> Brent (14:05):
This one's pretty.
>> Harm (14:06):
This is gorgeous. And look,
triple distilling is traditionally not Scottish. That's
traditionally Irish. Most sky single malts
are double distilled. So they've given a
single malt from Scotland a triple
distillation. I'm getting oats on, um. And honey on
the nose. Coconut. Like cookies,
like shortbread cookies. A lot of woody
(14:29):
spice coming out.
Medium long finish. This is gorgeous.
I can't. I can't believe this is the
same whiskey brand. Brant, what do you think?
>> Justin (14:42):
Yeah, I. I agree with you that this.
I got, like, a smoked honey and, uh, some
of that. Some of those, uh, cookies on the. On the palate.
On the nose and on that palate. Yeah.
>> Harm (14:53):
Coconut, right?
>> Justin (14:54):
Yeah, you get that. You get that creaminess.
Um, just a little bit of. A little bit of spice
there to warm up your mouth, you know,
the honey, the shortbread.
Uh, it's hard to imagine that
from the first one, we go to this, and it's so much
better. This is like, wow, I love this.
>> Harm (15:14):
You know, this is a whiskey I would drink right on purpose.
I want this. I would go buy this.
>> Justin (15:19):
Oh, I wouldn't buy it, but I would drink it.
>> Harm (15:21):
You don't buy scotch. We literally had
one time. We had a $10,000 bottle of whiskey, uh,
that. That Brent thought was the best whiskey he'd had
or second best whiskey he'd ever had, but he still wouldn't buy it because of scotch.
>> Justin (15:32):
Well, I couldn't afford that one.
>> Brent (15:33):
Yeah, I was gonna say it had more to do with the price.
>> Justin (15:37):
Justin.
>> Bob (15:38):
Oh, I got honey bunches of oats on the nose,
on the palate. It was strong coconut that blew
off over time.
>> Harm (15:46):
Yeah, you're right. It has come off.
>> Bob (15:48):
I got, um, honey and creme brulee. And the
finish was sweet. But, uh, I
could drink this all afternoon with
some sticks, some cigars.
I liked it.
>> Harm (16:00):
I was wondering what you were going with sticks. I figured that's why,
because the cigar shows. I don't. I don't smoke enough through those
shows.
>> Bob (16:07):
Yeah, I said it. I'm like, well, people could interpret this many different
ways. So let me tie cigars like the band.
They could interpret. I don't smoke that, but they could
interpret that.
>> Brent (16:17):
It's very pretty, though. I mean, there's honeycomb there. There's
cereal.
>> Harm (16:21):
I mean, it's like honeycomb zero.
>> Brent (16:24):
Yeah, the nose is very pretty.
>> Bob (16:26):
Yeah, my, uh, parents wouldn't spend five bucks for that. That's what Honey
Bunches oats was, two bucks. So that's, that's my reference.
>> Brent (16:33):
Shortbread cookies. Yeah,
it's this one's. This one.
>> Justin (16:37):
I mean, it's night and day different. I mean,
it's completely different.
>> Brent (16:41):
This first one, this one's lovely.
>> Justin (16:43):
The first one I just, you know, as, as.
As great as the bottle looked and the color, you
can't drink color. And you
know, the next one didn't has less color and, uh, more
flavor.
>> Harm (16:55):
Yeah, you can't, you can't drink color.
>> Bob (16:58):
Where does the color go?
>> Brent (17:00):
Well, right through me.
>> Justin (17:02):
Yeah.
>> Brent (17:04):
Well, we're going to be giving the,
um, we're going to be giving the
Glasgow 1770 triple distilled single
malt Scotch whiskey a well deserved. Three subs.
>> Harm (17:14):
Yeah, it's solid. It's a solid whiskey.
>> Brent (17:17):
So we'll have Justin tell us about our next one.
>> Bob (17:19):
Our next Whiskey is Glasgow
1770 Pete's Single Malt
Scotch Whiskey. 46%
alcohol by volume or 92 proof.
It was made with British malted barley, which
has been smoked to 50 parts per million
using aromatic heather rich peat sourced
from the Scottish Highlands, double
(17:42):
distilled and matured in American virgin oak
casks and then finished in Pedro
Jimenez sherry casks. So on
the nose, I got smoked pork butt,
coleslaw and cornbread on the
palate. What's that? It's so wrong
on the palate, I got rich toffee and
(18:02):
tobacco leaf and tobacco ash,
and the finish was smoke. What
did you think, Brent?
>> Justin (18:10):
Okay, so on the, on the nose,
I'm revisiting again and I've
got burnt tire on the side of the road.
>> Bob (18:18):
What brand tire?
>> Justin (18:19):
It doesn't really matter,
but on the palate, I do have to say something. On the
palate, it's,
uh,
I do. It's. It's still, it's. I still get
that burnt, tired taste. On the palate, I get some of
those. But. But the good news is, is I get some of those other notes that you
(18:39):
get. The dark fruits, the apricots, a little bit
of spice. And so it's not on the palate. It's
not completely overpowering of that, of
that burntness, you know, that burnt tire to me.
>> Bob (18:51):
So you're getting notes around the burnt tire?
>> Justin (18:52):
Yes, I am. You know, so, um.
But the one thing it does do with uh, with the finish, it really
dries out my mouth. It makes my mouth like I want to have,
like, you know, my tongue kind of, like, sticks to the side
because of the dryness and stuff. But you. On, um, the
color of this one, it is so dark.
I mean, this is darker than most bourbons that we've drinks.
>> Brent (19:13):
Cast is what you're getting on that. So.
>> Justin (19:15):
Yeah, I mean, this is dark. This is really dark. You
know, darker than any pennies that we have.
>> Harm (19:20):
That's a beautiful, like, uh, toffee
color.
>> Justin (19:23):
Camo dark toffee. Yeah.
>> Brent (19:26):
We got a little rule back home. If it's brown, drink it down,
send it back.
>> Justin (19:31):
Well, this is darker than brown, so.
Harm.
>> Harm (19:37):
That's. That's. That's pretty brown. Like my skin.
>> Justin (19:39):
That's crazy. No, your skin is not that brown.
>> Harm (19:42):
It's not this. It doesn't glow like this. Anyway,
it's gorgeous. Uh, the. The.
It's beautiful. But the thing is, it's.
It's supposed to be. Their notes say
floral with sweet barbecue smoke. There is no
barbecue smoke here. This is a petrol
petrochemical, uh,
smoke. This is not that beautiful wood smoke you get from
(20:04):
Speyside Pete. This is not the
medicinal smoke you get from Islay.
This is in the middle, and it's weird, and
I did not appreciate it.
It's like American badly. It's like badly peated
whiskey that they make in Texas. This reminds me of
Texas whiskey, and it smells like
(20:25):
burning tires. Oh, and, um,
dark fruit.
>> Justin (20:28):
Nailed it. The fruit.
>> Harm (20:30):
There's. There's some dark fruit there. There's some fig,
there's some plum. There's tobacco.
Uh, the raisins are coming out. A little chocolate from the
PX, but it's overly peated. 50
parts per million was not needed in this whiskey.
>> Brent (20:44):
No.
>> Bob (20:45):
I wonder if Garrison Brothers sourced the barrels for this.
That's a Texas whiskey.
>> Harm (20:50):
This. This reminds me m. More of, uh, brimstone from, uh.
>> Brent (20:53):
Yeah, yeah, definitely reminds me of brimstone.
>> Harm (20:56):
Yeah. Bob, what do you think?
>> Brent (20:57):
I'm with you. It's. It's underneath it, underneath all that
smoke, there's actually a nice whiskey. There's a decent whiskey
in there.
>> Harm (21:03):
It's just underneath. That's the problem.
>> Brent (21:05):
They've just. They've. They've. They've just literally
painted over it with 14 layers of peat. It's
just way too much.
>> Harm (21:13):
Um, you know, I'm a Petehead. I love Pete.
>> Brent (21:15):
Me too. But it's just. It's just the way in.
>> Harm (21:18):
The wrong way.
>> Brent (21:19):
Way, way Too much. Um, they need to reel
this back to about 10 parts per million, if that.
>> Harm (21:24):
I'll go with 20, but this is.
>> Brent (21:26):
Yeah, ah, just way, way too much.
>> Justin (21:28):
Or zero.
>> Brent (21:29):
Yeah, yeah. The tobacco leaves
there, the chocolates there, I definitely
get all of these beautiful flavors in, but it's just
so completely covered by the peat, so.
>> Harm (21:41):
And I put water in mine still. There's still too much.
>> Brent (21:43):
So we're going to be giving the Glasgow 1770
peated single malt Scotch whiskey.
Um, two sips.
>> Harm (21:51):
Well, isn't that nice?
>> Brent (21:53):
And we'll be back. Hey. And we're
back. And we are moving on to our next
whiskey. So, um, the island.
>> Harm (22:02):
Tell us about it. Yeah.
>> Brent (22:03):
The Ally Boys Limited was founded by
McKay Smith from, uh, Port
Nahaven and Donald MacKenzie from Port
Charlotte, coastal villages on the Rhins
of Iowa. Long term friends with a shared passion
for whiskey. Named in the honor of Kettle Flat
Nose, a, uh, Viking king who ruled the western seaboard
(22:23):
of Scotland in the late 9th century. His successors were
the Celtic Lords of the Isles who ruled from their
base on Iowa. I've actually been to that
where their base was, there's a lake
and in the middle of the lake there's a little island.
>> Harm (22:38):
And so these are the great, these are the Greyjoys.
>> Brent (22:40):
And there are, and there are like some tombs
there for like the Viking Lords of the Isles. It was very, very
cool. So this is the Flat Nose
blended, uh, Scotch whiskey. It's 43%
ABV 86 proof, non chill
filtered. Um, on the color,
nice light straw color.
>> Harm (22:59):
No, it's more than straw. There's a reddish glint to it.
>> Justin (23:01):
M. Not really.
>> Brent (23:03):
Yeah, he's right. There is just a touch of red in it.
Um, let's see
the nose.
>> Harm (23:10):
Forget about color. You can't drink color.
>> Brent (23:12):
Butterscotch,
Butterscotch, pear. A little bit
of a tropical fruit note on the back
and on the palate.
>> Justin (23:23):
Hold on.
M. Mmm.
>> Brent (23:27):
Mhm. It's got a very,
very light peat smoke to it.
Um, there's a salinity,
a salty seaweed note to it,
a little bit of honey, a little bit of citrus. That one's lovely. What did you
think, Brett?
>> Justin (23:45):
Yeah, so I agree with you on the nose. This
is. I got pear, pineapple, butter,
butterscotch, uh, vanilla. Uh, on the
palate I got the tropical fruit, honey
and light. There's a, there's a peatiness
to it, but very light, right? It's very
light and it actually kind of enhances
it a little bit. I mean, enough smoke, you Know. You know, you
(24:08):
like. It's a smoke that you like. It was. It's not that. That
burning. That burning tires smoke or whatever.
No, this is, uh. This is a nice, uh, you
know, a nice peated smoke that's light.
So, you know, it's very enjoyable. The palette is
a medium. Nice, medium finish. It carries
on. The. The peat just kind of burns off on your
(24:29):
finish, and
it's nice. I mean, uh, you know, this is a nice
tropical scotch.
>> Brent (24:36):
Yeah, lovely.
>> Justin (24:37):
Yeah.
>> Brent (24:38):
It's got Pete in it, and Brent doesn't hate it. There you
go.
>> Justin (24:41):
Yeah, but when you use Pete the.
>> Brent (24:42):
Right way, it's not bad. Yeah.
>> Justin (24:44):
There's no reason to hate it.
>> Brent (24:45):
I mean, no, no. 100.
>> Announcer (24:47):
Yeah.
>> Justin (24:48):
I can. I enjoy it when I can enjoy it, but was
when, uh, it's not there, you know,
uh, some of the.
>> Harm (24:54):
PETA whiskeys we've had before that I thought were. Peter, the right way, you think were
too much like, hard bags. Lafroy eggs,
Lagavulins. Yeah, those are too much for you. This is.
And I think those are actually this island. This is a piece. Sorry.
>> Justin (25:06):
Right. And I think those are kind of geek whiskeys. Uh,
you know, but geek scotches, you know.
>> Brent (25:11):
So what'd you think, Justin?
>> Bob (25:13):
This kind of reminded me of, like, Buchanan's pineapple
that someone added Pete to.
>> Brent (25:17):
Oh, I got some in the other room if you want it.
>> Bob (25:19):
I'll have some after, for sure.
I got, like, raisins and malt chocolate balls
on the nose. Um, got, like,
honey and citrus and light peat. And on the finish,
I got, like, a salted cod, but light.
Those kind of.
>> Brent (25:35):
There's definitely a salinity seafood thing going on
that.
>> Bob (25:39):
I liked it.
>> Brent (25:39):
The Iowa character leaps forward on that one.
>> Bob (25:43):
Yeah. I would have this with, like, some, um, fish.
It would pair great.
>> Brent (25:48):
What'd you think, Arm?
>> Harm (25:50):
I think you guys all hit the right notes. I. The only person I actually
disagree with is actually on this is Brent, which usually I agree
with most of his notes. I'm not getting the pineapple.
I do get the butterscotch. Like you said.
>> Justin (26:01):
I only got it on the nose.
>> Harm (26:02):
Bartlett pears, butterscotch, vanilla. Those are my
notes there. Then later, after air, I'm getting some red
fruit, which nobody else noticed. I'm getting some red fruit
to go with that. Uh, it's lightly. I got salted
caramel on the palate. It's lightly
peated.
A hint of a citrus note to it. It's
(26:23):
got a nice medium finish. It's, you know, we're all
getting similar aspects of the same things. The only thing I
don't get the pineapple from Brent. I get red fruit.
>> Justin (26:32):
Um, it's good, but we're all enjoying it.
>> Harm (26:34):
But I'm not getting. I mean, that salted cod that, uh,
he's talking about, uh, Justin's talking about. I don't get
that umami flavor. I mean, it's, it's.
>> Brent (26:42):
No, I get more caramel. To me, I get more sort of like
dried, crusty, salty, seaweedy kind of.
>> Harm (26:48):
It's not quite seaweedy to me, but it's. It's a
salted caramel. So do we have a rating,
sir?
>> Brent (26:54):
That's real pretty. So we're going to be giving the flat nose
what up on Brent.
>> Harm (27:00):
He started interrupting.
>> Justin (27:01):
No, I don't get that. I don't get the caramel notes like you think
of. Well, like as you think of as an
caramel.
>> Harm (27:08):
I say caramel.
>> Justin (27:08):
Well, yeah, that's. That's why.
>> Harm (27:10):
Pronouncing it wrong.
>> Justin (27:10):
And that's why you're wrong.
>> Brent (27:14):
Yeah, that's. Yeah, I'm with you. That's why he's wrong. Yeah.
>> Justin (27:17):
Yeah, go ahead.
>> Brent (27:20):
All right, so, uh, we're going to give the Flat Nose blended
Scotch whiskey a, uh, well deserved. Three sips.
>> Harm (27:27):
Interesting.
>> Brent (27:28):
So that's going to take us to our next whiskey, and we're gonna have Harm tell us
about that one.
>> Harm (27:33):
Okay. Our next whiskey is the Flat Nose
blended malt whiskey or blunt malt scotch.
43% ABV, 86%, 86
proof, uh, non chill filtered. So
it's a blend of single malts when they say. So you have different
categories of whiskey. You've got Scotch
whiskey, uh, which is a blended
(27:53):
Scotch whiskey, which is anything made in Scotland has to
be with grain whiskey and malted barley whiskies. You have
blended malt, which comes from single distilleries,
but it's only malt barley whiskies. And you have
single malt, which is 100% malted barley from a
single distillery. So this is a blended malt,
meaning different single malt whiskeys blended
together. So the color on this
(28:15):
is, uh, kind of. This is closer to the
straw that you were talking about earlier.
>> Justin (28:20):
Very light.
>> Harm (28:20):
Yeah, very light. And the nose
is gorgeous. It's breakfast.
It's malted barley honey
orange cereal. It's like, uh, it's almost
like a cream of Wheat with a little bit of honey on it.
And just. I just, I could just smell
this for hours. I could just keep just
(28:42):
smelling this whiskey is so gorgeous
on the palate. There's some Pete
here. They're blending single malts, and I think at
least one of them is peated. And we have a commercial coming up.
And did you hear a commercial? Because we're back. I don't know
if we. If you didn't hear a commercial, it means we didn't fill the
(29:02):
spot, which is bad for us. Buy
commercials for our show, kids.
Anyway, um, I mean, I had to
interrupt.
>> Brent (29:11):
Yeah, that'll work.
>> Justin (29:12):
Yeah, that filled it right
in. That was smooth
as, uh, you know, smooth as
a flat tire.
>> Brent (29:21):
Smooth as a dirt road. Yeah.
>> Harm (29:24):
So, okay, on the palette. Let's go back to this.
It's really on the. I keep coming. I say
palette, but I keep going back to the nose every time. Bring that
glass up to my, uh, my. My nose or my
honker, as they say in the Americas.
Uh, it's just cream of
wheat and honey and malted barley. I just want to
smell this all day. It reminds me of my childhood. This is
(29:46):
great cereal. Hot breakfast cereal. Before
you go to school. And I lived in Canada,
uh, when I was going to elementary school, you know, and
kindergarten, all that stuff.
>> Brent (29:55):
Oh, the 51st state.
>> Harm (29:57):
Yes.
>> Bob (29:59):
Sorry about that.
>> Harm (30:00):
Yeah, yeah. I lived in Winnipeg, or Winter Peg, as
they say. And, uh, you know, it's minus
40 degrees outside before windchill.
>> Bob (30:10):
To drink it.
>> Harm (30:11):
Yeah, yeah, I didn't get. My parents wouldn't give me whiskey when I was
five. Uh, but hot malt barley
or a, uh, malted, uh, Cream of wheat. Yeah, yeah,
this is.
>> Brent (30:20):
Don't feel bad. They also didn't give them love or affection, so.
Yeah, right.
>> Harm (30:24):
We're from India. We don't have that.
>> Brent (30:25):
Yes, I know. I know. You've told us.
>> Harm (30:27):
You never say I love you to your children.
You just show them by feeding them until they get so fat they can't
move.
>> Brent (30:33):
I know people that do, just not you.
>> Justin (30:36):
You know, his mom switch with you. His mom did
feed him with a slingshot.
>> Bob (30:40):
I love you.
>> Brent (30:41):
Well, she didn't want to get near the cage.
>> Harm (30:43):
I mean, you have, like, 40 words for the
word love, but you never say I love you. It's this. This is like,
a whole thing. I talked to my therapist about this. I actually
probably need.
>> Brent (30:52):
Your therapist is underpaid, my friend.
>> Harm (30:55):
My therapist, my wife right now, and my bottle of whiskey.
Yeah, those are my therapists.
>> Brent (31:00):
What do you think, Justin?
>> Bob (31:01):
So I got, like, uh, pineapple, pears,
lemon, and malt on the. The nose. I
got malt and light peat and
salty on the palate. And I got
salty seaweed.
>> Harm (31:14):
It's not as salty as the last one.
>> Brent (31:17):
No, no, the last one's much saltier. Yeah.
>> Bob (31:20):
Um, not bad. What did you think,
Brent?
>> Justin (31:23):
Yeah. So on the nose. Of course. It's, it's just,
uh, that, that breakfast,
that hot breakfast cereal that you have cooking, I mean,
it's unmistakable. That Cream of Wheat, you know, if you
grew up with it, you understand it. I don'.
They porridge. Yeah, but I don't think people, I don't think people
make, you know, Cream of Wheat anymore. I don't know. I
never, I just don't know.
>> Harm (31:45):
But you know, tomorrow I'm going to force my daughter to have Cream of Wheat before
breakfast.
>> Justin (31:49):
And on the palate the same thing happened. That Cream of
Wheat with a little bit of, you know, with. But the difference
with the palate is I get a little bit of pepper. You know, that
light pear. Um, just,
it's very, it's, it's nice. I mean, I,
you know, a little bit of spice to it. You know, it's,
it's just pleasurable. Uh, I, you know, you want to drink it and you
(32:11):
want to drink some more and enjoy it.
>> Brent (32:13):
Yeah. So this one's extremely well done. I,
I really like this one. I. It's got some great.
>> Harm (32:19):
I think that, I think they blended Speyside and
Western Highlands and, and Islay. I think they've blended
those three regions and I think they've done a great job.
>> Brent (32:27):
I mean that malting.
>> Justin (32:28):
We have no idea where they blended, but I mean, they're. That's a good guess,
but it's just.
>> Brent (32:33):
It'S, it's breakfast porridge on a cold winter day.
And it's so well done. It's just.
Mhm.
>> Harm (32:43):
I want to, I want to give it a higher rating. I want to
increase my score on this one. Okay.
>> Justin (32:48):
From a, From a two to a what?
>> Harm (32:50):
I was one. From a three to a four is where I want to go to. But I don't know.
Do we have a rating? Did we, did we have a
consensus here, kids?
>> Justin (32:56):
Yeah, we have a consensus. Yeah, we have a
consensus.
>> Harm (32:59):
All right, all right.
>> Brent (33:00):
Well, the consensus is we are
giving the flat nose blended Scotch malt
whiskey, uh, a well deserved four sips.
>> Harm (33:08):
There you go. Thank you. Fine. I don't hate you
as much as I did earlier in the show.
>> Justin (33:12):
No, that's okay.
>> Brent (33:13):
That brings us to our, uh, last whiskey. We're gonna have Brent tell us about
that one.
>> Justin (33:17):
Thanks, Bob. So this
last wing is The Bare Legs Ilus Single
Malt Scotch Whiskey. It's 46 legs.
Yeah, 46 ABV 92 proof.
Uh, the bear Lakes Islay single malt scotch whiskey is a
single malt from one of the isla's most well
known distilleries. And in a.
(33:39):
And in a non chilled filtered. So it's named in
honor of Magnus 3, a Viking king who ruled the
islands of Scotland in the late 11th century.
He adopted the Highland tradition of the kilt,
hence the nickname Bare Legs.
>> Harm (33:53):
B A R E. Not B E.
>> Justin (33:55):
A R. Bear legs.
>> Harm (33:57):
No, they're two different legs.
>> Justin (33:58):
No, it's a bear. It's a bear.
>> Brent (33:59):
I mean, if you see bear legs, you're probably right.
>> Justin (34:05):
Anytime m you see bear legs, you're going to be going. You're going to be
like.
>> Harm (34:08):
Yeah, so now B E a
R is a different leg.
>> Brent (34:12):
Yeah, that's eaten. Yeah.
>> Harm (34:13):
Yeah.
>> Justin (34:15):
So the color, the color is a
light,
light, light, light straw.
>> Brent (34:23):
I don't have to really run faster than you want.
>> Bob (34:25):
Yeah, right, True.
>> Brent (34:26):
And as long as you're not the slowest, you win.
>> Bob (34:28):
Yeah.
>> Justin (34:28):
And on the nose, I, uh, get a, uh, canned fruit
cocktail. It just pops right out.
>> Brent (34:33):
The Del Monte canned fruit cocktail. When you were a kid
in school, that's.
>> Harm (34:37):
Yeah, it does for anybody else. We were trying to
figure it out and Brent called it, and a little.
>> Justin (34:42):
Bit, it does have a little bit of smoke on it though, you know, so.
But you get that, that fruit cocktail and it comes right through, you know,
so on the palate, but it's just.
>> Brent (34:50):
A wisp of smoke.
>> Justin (34:52):
Yeah. And the palate, you get that lingering taste, uh,
of asphalt heated by a tire. Of a
burnout. Of a tire burnout.
And then you get that pepper honey, a little bit of the
tropical fruit. And, um,
it's, it's kind of. I
kind of have mixed feelings with this one, but it's just not
there for me. I, you know, I wanted it to be good
(35:14):
for you.
>> Harm (35:15):
It's just too much Pete for you. I know.
>> Justin (35:16):
It is too much Pete for me. I mean, I. And I
don't like the finish.
>> Brent (35:20):
Little PD Repeaty.
>> Justin (35:22):
Yeah, I don't like the finish on it. I don't like the
palette. I, I like the nose
and I wish it was. I wish the palette followed through more with the
nose arm.
>> Harm (35:32):
Uh, you know, I.
>> Justin (35:33):
Convince me I'm wrong.
>> Harm (35:35):
I can't convince you because you're never gonna like what I like.
We're different people, my friend. So, like canned
fruit. Like that canned fruit cocktail. You said
it's less peach and grape. It's more
pears. It's like tinned pears.
>> Brent (35:48):
It's that canned Del Monte fruit guy. Little squares of
pear and the little cherry.
>> Harm (35:52):
It's heavy on the pears.
>> Justin (35:53):
Heavy syrup. Heavy syrup one.
>> Brent (35:55):
Yeah.
>> Harm (35:55):
Heavy on the pears. That, that, that smoke,
that peat smoke is beautiful and gorgeous. The style I like.
I at first thought it was like a, uh, Kalila, but it's not.
I don't think it's a Kalila. I think this might be a
Brookladia or Port Charlotte they purchased.
And it's. It's just slightly medicinal
on the palate, but that went away as it as,
(36:17):
uh, got some air. It's fruity with
apricot and peach.
Um, it's got a medium long
finish. It's got that eyeless
medicinal m. Uh, uh, peat,
but not over the top like a Laphroaig.
It's quite nice. I really enjoy this.
>> Brent (36:39):
It's just.
>> Harm (36:39):
What do you think?
>> Brent (36:40):
It's got a sweetness to it.
>> Harm (36:41):
Yeah. So that's what, that's what. That's why I thought it was
Kalila because it's that sweet undertone.
>> Brent (36:46):
Yeah.
>> Bob (36:47):
Nose was pleasantly peaty. Uh, the
palate was sweet, malty. Kind of got
like a sourdough oat grain bread,
uh, near the finish. And then the finish
was pretty, uh, malty as well.
I pleasant
Bob.
>> Justin (37:07):
Chuck a lot of words out of.
>> Brent (37:10):
Justin Sam with harm because I, I tend to
like, you know, Iowa whiskeys more than obviously,
Brent. Um, I think this one was well done. I
think there's just a nice underglow Pete to
it. It's got a very interesting sweet note under
that, Pete. And I, like you said,
originally, when I smelled it, I thought
koila. And I'm like. Now when I tasted. I'm like, I don't think. I don't think
(37:33):
it's coil, but I think it was
really well done. I think this one was excellent.
Um, I think they've done a good job.
Um, I really couldn't
have anything else. Yeah, I'm honestly,
I'm. The Iowa boys.
>> Harm (37:48):
As long as they're shaved.
>> Brent (37:49):
Yeah.
>> Harm (37:50):
I mean, you know. You know, when you go on a
date and she shaves her legs, she's probably shaved all the way up.
>> Brent (37:58):
Well, we're going to be giving the Bear Legs Iowa single
malt Scotch whiskey a, uh, well
deserved. Three sips.
>> Harm (38:06):
Interesting.
>> Brent (38:08):
Well, that's all the time we have for today. So.
Brent, you should be thanking me for.
>> Justin (38:14):
Well, yes.
>> Brent (38:15):
Giving you all this Fine quality.
We love so much.
>> Justin (38:19):
And I was here the entire time. So you guys now have to put promised
to untie me. That was the deal.
>> Brent (38:25):
You have to promise to wear pants next time.
>> Justin (38:28):
So what about the gimp mask? Can I wear the gimp mask
again?
>> Brent (38:32):
Dude, you drove over here in it. That's the creepy part.
>> Bob (38:37):
Ah, that's a good way to get a warning meeting.
You're welcome.
>> Brent (38:40):
Pleasure to be here and thank you.
>> Justin (38:42):
H.
>> Harm (38:45):
Thanks, Bob. I mean, I. I love scotch
shows. This was a, uh, uneven
blend of up and down, up and down, but I still
enjoy being here. Thank you, sir.
>> Brent (38:55):
Well, for Sip, Suds and Smokes, this is made man bomb. Thanks
for joining us. Remember, life is too short to drink bad
whiskey, so just keep drinking the good stuff.
>> Justin (39:04):
Then why did we have this show?
>> Harm (39:06):
We had some good whiskey on this show.
>> Justin (39:08):
Ew.
>> Brent (39:08):
Ah, Whiner.
>> Announcer (39:11):
We hope you enjoyed this episode. If
you're listening to us online, do yourself a favor
and tap. Just tap it in the subscribe button.
>> Brent (39:20):
Give it a little tappy. Tap, tap,
taparoo.
>> Announcer (39:23):
The easiest way to listen to our show is to ask Siri,
Alexa, Google, Uncle Larry, or whoever it
is that talks to you on your phone play podcast. Sip,
Suds and Smokes. We love your feedback
and you can reach us at info at sip suds
and smokes.com our tasting notes flow
out on Twitter and Instagram with our handle at Sip,
(39:43):
Suds and Smokes. And our Facebook page is
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of other fans on those social media platforms.
Do us a favor, take the time to rate this episode. If you're
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(40:04):
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
Sip, Suds and Smokes, a program m devoted
(40:26):
to the appreciation of some of the finer slices
of life from the dude in the basement studios.
Your host, the good old boys will see y' all
next time.
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