Arrrg, there be liquid gold in that glass

>> Bob: On the next episode of sips, suds and smokes. >> Brent: Here are the whiskeys that we're going to be tasting today. We have the monks road Fifth District series two makers. Uh, mark cell rage 2023 release, um, the ragged branch bourbon steak release. The Rossville Union bottled and bond straight rye whiskey. The remus highest rye straight, uh, bourbon whiskey, six year old. The Bernheim barrel proof Kentucky straight wheat whiskey,

uh, B 923. The larceny barrel proof Kentucky straight bourbon whiskey, c 923. And the Elijah Craig barrel proof Kentucky straight bourbon whiskey, C 923. Woo. Does not suck to be yesterday. >> Justin: No. >> Harm: No. >> Justin: Even if you were on a pirate ship. >> Bob: We'll be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because that's where the good stuff is, suds and smokes, with your smokin host.

>> Brent: The good old boys. >> Bob: And now it's sippin time. >> Brent: Hey. Yes, it's sipping time again. And welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing. >> Justin: On at 02:00 a.m. negatory, negatory. >> Brent: Somebody beat us again. >> Justin: Nope. I mean, all this week we got pirates of the caribbean marathon going on. >> Harm: You guys pirates?

>> Justin: Yeah. I mean, we have no chance, you know, we don't. >> Harm: We don't have video. >> Bob: Well, the FCC asked us not to go on video. Too many kids were getting scared. >> Brent: Yeah, unfortunately, we're not on video. Cause you can't see the fact that, uh, our beloved Harmeet had a little medical condition. So he's wearing an eye patch. So today, the entire show is in honor of Harmeet. >> Harm: So they're all wearing eye patches and

little, little parrots on their shoulders. But did I notice when I walked in? >> Brent: No. >> Harm: Cause I got one good eye. >> Bob: I did not notice. >> Harm: For a solid two minutes. I'm pouring whiskey, and these guys are just look at me like I'm mentally, uh, deficient. >> Justin: Well, we knew that already.

>> Bob: Yeah. >> Brent: And I'm sitting there grinning at him with a parrot on my shoulder, and he finally sees it, and then he looks at everybody else. And. >> Harm: You know, yesterday I had to tell a little girl that yesterday was the Kentucky, uh, Derby. And I had a little two year old girl in the store after. After work or at late, late at night, after work, at work. And I, uh, heard she kept telling her mommy, pirate, pirate,

pirate. I was like, no, little girl, pirates don't wear pink seersucker. >> Brent: But, well, fashion. Fashionable pirates. >> Harm: Yeah. >> Brent: Well, well, this made mad Bob. And joining me today are made mad Brent. >> Justin: Uh, it's a pleasure to be here in the scurvy basement. >> Brent: And Captain Jack Sparrow. >> Harm: Well, thank you, Bob. I don't have a pirate voice. I don't. I tried doing it. I tried doing an r. No.

>> Brent: And good old boy Justin. >> Bob: Argh. >> Harm: We need a rum show. We need to steal them back from. From, uh, the guys in Tennessee. >> Brent: Well, our sip segments are all about wine, distilled spirits, uh, tea, coffee, and pretty much anything else that you can sip. And here are the whiskeys that we're gonna be taking tasting today. We have the Monks Road fifth district series two, uh, makers. Mark Celrage 2023 release, um, the ragged

branch bourbon steak release. The Rossville Union bottled and bond straight rye whiskey. The remus highest rye, uh, straight bourbon whiskey, six year old. The Bernheim barrel proof Kentucky straight wheat whiskey, uh, B 923. The larceny barrel proof Kentucky straight bourbon whiskey, c 923. And the Elijah Craig barrel proof Kentucky straight bourbon whiskey, C 923. Whoa. So, does not suck to be yesterday. >> Justin: No, no. Even if you were on a pirate.

>> Harm: Ship, if you guys were paying attention, the Kentucky Derbys in May, and we're just now getting a lot around to Elijah Craig C 923. Cause we've got so many whiskeys lined up for this show. >> Brent: I don't complain about it. >> Justin: It. >> Brent: I'm happy. >> Harm: But we're having a good time. >> Brent: We're doing the best we can, you know. >> Justin: And that was without even a single drop of rum. >> Brent: Um, so, you know,

is there a theme here? I'm feeling a theme. What do you say, Polly? Polly says there's a theme. So let's have Justin tell us all about our sips. >> Harm: Ratings. >> Bob: One sip. R. Give me a glass of water to wash out my mouth, you scurvy. >> Harm: Dave. >> Brent: We finally found a device he. >> Bob: Can do two sips. Nice. But where else do you have. >> Brent: Hold on. Technical difficulty. >> Harm: There's a button. Come on.

>> Brent: Yeah, I know, but sometimes that button doesn't work quite right. So. >> Harm: Windows. >> Bob: That's what she said. >> Harm: Yeah. Well, isn't it? I'm pretty sure she said operator error. >> Bob: Uh, three sips. >> Justin: Mmm. >> Bob: Interesting. What was this again? >> Harm: Interesting. >> Bob: Four sips. Let's keep this secret to ourselves. Pour me another. >> Harm: Oh, that was a good one.

>> Bob: Five sips. Oh, uh, my. I was unaware anything could be this good. >> Brent: Oh, my goodness. He lost it a little on five for me. He should have stopped at four. >> Harm: Around number two, I realized I was feeling the Monty python. >> Justin: He could have done the, uh, pirate's life for me on five, you know? >> Brent: Ho, ho, ho. >> Harm: Yep.

>> Brent: All right, Brent, why don't you tell us about our first whiskey? >> Justin: Thanks, Bob. Our first one is the, uh, log still distillery is the creation of Wally Dant, a direct descendant of Joseph W. Dant. In 1836, JW Dant began distilling at the age of 16 when he built his first still out of a hollow log. His business grew and soon he was selling his whiskey as far away as New Orleans. In 1870, he built a new distillery that was gravity fed, avoiding the need for pumps.

Upon his death, his family continued the business with his son, JB Dant, opening a second distillery in Gethsemane dedicated to Gethsemane. Gethsemane dedicated the production of their Yellowstone brand. With the. With the advent of prohibition, both the stories closed and the property in Gethsemane was sold in Gethsemane. Gethsemane. >> Harm: Like, uh, it's like you didn't go to church. >> Justin: I know that.

>> Brent: I know. Yeah. >> Justin: Was sold in 1940 to Biennan to National Distillers, who subsequently sold the distillery to United Distillers of America. Shenley purchased the property in 1952 and continued to run it until 1987, when it was sold back to United Distillers, who closed the distillery several years later after

selling the brands to Heaven Hill. Wanting to revive his family's heritage in the whiskey business, Wally Dant brought back the property and began construction of a new story wedding venue and venue amphitheater. And in 2022, they opened the log still distillery. I had. I had a chance to, uh, tour the property, and this is someplace that if you're on the, you know, on one of the trails, you may need to make an exception to get over there and tour it and visit.

>> Brent: Sign your. Go on and you can sign up and you'll get emails for all the acts that play at the amphitheater. They call it the amp. And, uh, I mean, they've got a lot of really top notch, you know, high end entertainers. I mean, we're not talking just like local guys, so. Yeah, very cool, very cool venue. >> Justin: Yep. So. So our first, uh, uh, our first whiskey we're going to be talking about is the Monks Road fifth District series two. It's 50% abv, 100

proof, eight years old. The fifth district line of Monks Road Bourbons is a limited release series of rotating spirits that they pay tribute to the historic distilleries of the fifth tax district. The second release in the fifth district series pays homage to fm m head distillery, which log stills DSP number 47 is derived from this expression is a high rye bourbon finished with a secondary toasted barrel. I already like the fact that it says toasted barrel on it as a

finish. So on the nose, I mean, on the palate itself, it's a nice light copper, uh, color, medium copper color. It's, um, on the nose, I get this, um, it's like a, like a, like a fresh, like a fresh tree being cut down, you know, followed by a little bit of that. Tastes like flat coke, smells like flat Coca cola. You know, like when you're a little bit of a coconut, you get that coconut in there. On the nose, on the, uh, palette. Let's take a little,

oh, on the palate, I get some, uh. First thing that comes to me is nutmeg. And then I get that coconut a little bit of a, ah, like a fresh apple. Um, I get some caramel. The finish, the finish is a little bit. The mouth feel on this is very nice as well. It's not quite a full mouthfeel, but it's, but it's good. It's nice coating to it. Um, um, and on the finish, it's. It's about a medium finish, I would say, but very pleasant overall. I'm glad they went with the toasted barrel.

I am happy that they didn't choose a, ah, wine barrel or rum barrel for this, although a rum barrel would have been perfect for our show today, and that was without even a single drop of rum. Um, so, harmit, what do you think? >> Harm: Well, thanks, Brent. >> Brent: Um. >> Harm: Um, it's a beautiful, bright copper, and you said like a freshly cut tree. It's been a while since I've done my scouting days, and I haven't cut any wood in a while,

but to me, it didn't smell like that green wood smell. It smelled more like, um. When you walk into a carpenter shop where they're, they're working with aged wood, this is like, it's, it's oak, but not like it's like it's a cut oak, but not like it. Like a green tree. Ishmael. It's more like it's already been aged. >> Brent: It's lumber, it's been dried. >> Harm: It's dry. It's dry. Um, I got toffee. Uh, I didn't think about the cola spices till you said it.

And I'm searching for that coconut, and I don't really get it on the nose, but I got it on the palate. Those, uh, cola spices, the clove, the nutmeg, the cinnamon, they're all there on the palate as well. >> Justin: M go back after you've tasted and you go on the nose again. You're gonna get that. That coconut smell. >> Harm: The coconut. >> Justin: Yeah, they're gonna get that coconuts gonna come back.

>> Harm: It's light. Let me have water. Um, um, at a hundred proof, though, it's perfect. I really, really pleasant. Apple and vanilla on the palate. Long finish. I get that prickly ABv. That alcohol still there and a bit of cocoa on that finish. Bob, would you say? >> Brent: I think this is the best thing we've gotten from Monks road so far. I think Wally and his team are doing a really good job, um, with the barrel finishing on this. They didn't overdo it, which is so easy to do.

Um, there's just enough. That toast. You're getting that coconut. That's where that coconut comes from. Is that toasted oak? Um, some vanilla, some coconut. >> Harm: And I add the water, and I get more of that oak and toasted coconut on the nose. Now, finally, m. It's. >> Brent: It's. It's delicious. I think they did a very good job. What'd you think, Justin? >> Bob: I got some coppertone, uh, some fresh cured leather on the nose. I got, um, salty smithfield

ham on the palate. It was like a, ah, cougar's bath supply. You know, like the clove and the nutmeg and all the little lotions they do before they take a bath on the finish. I was like, mid back palate. Kind of spicy. Took me back. Good stuff. >> Brent: And we'll be back with the cougars bass supply show. Hey. And we're back, and we had just finished up talking about the monks road fist. Fifth district series two, uh, which we are going to be giving a well deserved four sips.

>> Harm: Can. Can we revisit the whole copper tone thing? >> Brent: I don't think I want to go down that road. The copper tone I was willing to let go, but then the cougar supply hit in. >> Bob: Cougar bath supply and that. >> Brent: That. Yeah. >> Bob: No, yeah. >> Harm: It smells like cancer. It smells like skin cancer. >> Justin: Uh, okay. Um, tell us the next one. >> Harm: Appetizing. M. What else you got? It's like.

It's when the, uh. When the tanning supply. When the tanning lotion was just oil, you know? >> Brent: Yeah. It had a negative spf. You put it on, and it turns you brown. Yeah. >> Bob: Yeah.

>> Harm: All right. Uh, our next whiskey is the makers mark seller. Age 2023. Release 57.85. Abv 115.7 proof. The mash bill here is 70% corn, 15 or 16% wheat 14% malted barley to make this expression maker, uh, barrel of makers marks. Barrels of makers mark spent six. I've got one good eye. Sorry. To, uh, make this expression, barrels of makers mark spent six years aging in their traditional bourbon warehouses until they reach full maturity, and then they become, can be called makers

mark. These barrels are then moved into the distillery's proprietary whiskey cellar for an additional five to six years of aging before they're being blended and tasted and bottled. Uh, built into natural limestone shelf of Kentucky hills, the cellars consistently cool environment slows down the tannic impact that occurs from, during maturation, while allowing the bourbon to develop a deeper, darker flavor with hidden depth and no bitterness

from the tannin. This expression is made from a blend of 87% twelve year old oak and 13% eleven, uh, year old barrels. So the color is like a really deep gold with bronze highlights. The nose is a stone fruit, but it's dark chocolatey. There's a lot of caramelized sugar, and I get vanilla. And what I got more is like, like a chocolate covered plum. So this, like, it reminds me of merlot. But this is not merlot. >> Brent: Yeah. >> Harm: And it's very.

>> Brent: I get what you're saying. It's very merlot like. >> Harm: Yeah. >> Brent: That dark, dark fruit. >> Harm: Uh, and chocolate notes, but it's not merlot. And then it's balanced with big oak and vanilla. I got black cherry, plum, and dark, uh, chocolate on the palate. It's mouth coating. It's oily. It's beautiful. And the finish, that chocolate comes back. It's a chocolate bomb. What do you think, Justin?

>> Bob: It is. It is a chocolate bomb. I also got on the nose, like those kerosene lamps we used to use during hurricane season. >> Harm: You grew up in south Florida? >> Bob: Yeah. >> Harm: Copper town and kerosene lamps. >> Bob: Yeah. And on the palette. >> Harm: And I don't want to hear about the cougar stories on the air, at least. >> Bob: Um, on the pallet, I got, um, the big oak. But I got, like some marzipan, too, in the background.

>> Harm: I'll give you that. >> Bob: Came through on the finish. And the finish is really long. It's really okie. And for some reason, it's only hitting the left back palate of my mouth. But it's really cool. >> Harm: That's probably the cancer. >> Brent: It's called a stroke. >> Bob: Probably the cancer. >> Brent: Yeah, it's a stroke. Yeah. Uh, you know, so the left side of your face, your face is starting to droop too.

>> Bob: So I think I got a 50 50 shot every day of getting that pretty much. Yeah. >> Brent: This point. >> Harm: What do you think? >> Brent: I think it's fantastic. Um, I wish they could ramp up production and put this out a little bit more regularly. >> Justin: Um, this is, they say 2023 release. I think. I think it is going to be something that they're going to be putting out on a regular basis. >> Brent: Yeah, but I mean in volume.

>> Harm: The problem is, because my salesman was sick that week, somebody sniped his, uh, his allocation. So my store at half of western Broward didn't get any. >> Bob: That's what he told you? >> Harm: Uh, that's what. >> Bob: But I sold it out the back door. >> Harm: No, nobody else had it. Nobody else had it in my part of the county. >> Brent: Uh, yeah, this is, this is Maker's mark. Turned up to eleven. With a little bit of a sinister

hilt to it. It's, it's dark. It's. The oak is big. The vanilla's there. The dark, dark, dark fruit, stewed fruit, black cherries, burnt toffee. It's. >> Harm: I'm not getting the burnt toffee. Everything else you said is good. >> Brent: That's good. Yeah, this is really, this is excellent. I'm digging the heck out of this one. What do you think, Brent? >> Justin: Yeah, I got uh, you know, on the palate, I got candy, cherries with oak and vanilla.

That's really just kind of all stands out to me. It's like, and it's just like this deep, dark flavor that just lingers. I'm really happy with it. >> Harm: It's more black plum than cherry for me. But I see the cherries as well. Yeah, you're right. >> Justin: You know, it's right there. It's just, ah, it's that just the right round of sweetness. They've um. You know, it does remind me of a wine though. You know, like you guys are talking about, um. It's

got. Without having it. Yeah, without having those, uh, a wine barrel. I think they've kind of incorporated a little bit, which I didn't, I didn't know if I was going to like this or not, you know, at first, and then it's really coming around. Add a little bit of water. Really pops. >> Harm: I didn't drank all my water. >> Justin: No, I just uh, added water and it just popped out. It made it so much better for me. >> Brent: Let me give it a try.

>> Justin: Okay. Yeah. This is what I look at you. >> Bob: With the advanced tasting techniques. >> Harm: Yeah. I love the nalgene bottles with the, the squirt bottles. Those are the best. Oh, yeah. This is good. It just intensifies it. >> Brent: The water brings the nose up. >> Justin: Yeah. >> Harm: Intensified it, brought it. Great. I'm getting more the cherry than less of the plum, but it's there.

>> Bob: After the water, I'm getting that. What's that stuff used to get the nails off? >> Harm: Acetone. >> Bob: Nail thinner. >> Harm: It's acetone. There's no acetone, dude. >> Bob: After the water, I got a little bit on the nose. >> Harm: Oh, you put too much water in. Something wrong with that boy? >> Brent: He just. Well, he just had his nails done to be. >> Justin: Somebody laced this glass something.

>> Brent: Now, the sad thing. The sad thing is, is he had a pedicure and he's drinking with his feet. That's the. >> Harm: Does this taste like fentanyl to you? I think I taste fentanyl. >> Bob: I wouldn't know. I'd have to defer to you, harm. >> Brent: I think it's. I think it's fantastic. >> Bob: I've only had fentanyl injected. See, I've never oralized.

>> Brent: We've heard the stories of how Bill Samuels has a few barrels tucked away, just personal ones that are, you know, twelve plus years old. I don't even. I don't even think they get rotated or anything. They're just in the corner and. And I know a few people that supposedly have shared that with him in the past. And I always was green with envy. It's like, oh, I can only imagine what this would be like at twelve years old. And now, finally,

we're getting to try it. And yet, it's everything I'd hoped it'd be. >> Harm: Twelve and 13 year old barrels here. >> Brent: Yeah. Everything I'd hoped it would be. I mean, it's. It's delicious. >> Justin: What's our rating on this one, Bob? >> Brent: Um, well, we're going to be rating the maker's Mark Seller, age 2023. Release a well deserved forceps. >> Harm: It's. It's close to five, though. >> Brent: Yeah, it's with the water, honestly, I'm leaning.

Yeah. >> Bob: Hopefully come out with a release. >> Harm: I was leaning with just the alcohol. >> Brent: Yeah. All right, so. >> Justin: We have Justin. Tell us about our next whistle. >> Brent: Tell us on our next one. Which, uh, you think you can get this one done? >> Bob: You think I can? >> Brent: Are you sure are? Yes, I can sure. Do you have. Do you have to. I mean, do you have to leave right

now? I mean, Steve's got to go drain the sea monster, if you have to. Then we'll hold off on it for you. >> Bob: Pirates gotta do. And a pirate's gonna. >> Brent: Okay, go ahead. Go ahead.

>> Bob: So we're going to talk about ragged branch bourbon steak, for this expression. Ragged branch distillery in Virginia. Teamed up with the folks at Michael Mina's restaurant, bourbon steak. The limited edition release is twice barreled and double oaked. It is only available at the restaurant's flagship Washington, DC location, which is horrible. >> Harm: Because we have a Michael Mina bourbon steak here. Yep, close by. And this should be there as well.

>> Brent: I'm going to take it up with him. Next time I see Johnny. >> Harm: Send some bottles, man. >> Bob: The color on this is dark. >> Brent: Oh, dark ain't the word. >> Harm: This is the darkest, like a pirate's heart. >> Brent: This is the darkest thing I've seen from ragged Branch so far. >> Bob: On the nose, I'm getting mothballs and burnt caramel on the palate. It's full and spicy and tannic. And the finish, it's like a very high mothball.

>> Harm: Why the hell this happened to me? >> Bob: You got out of my psychedelic journey. Yeah. So this was fun. I don't know if I'd fly all the way to DC for it, but I enjoyed it. What did you think, harmony? >> Harm: I hate you. M, uh, Justin. Sorry. It's dark, like my heart, like, like a, like a pirate's heart. It's, uh, uh, oak and caramel and coffee and lemon and clove and damned if it isn't. M a little bit of mothball. Uh, uh, I got a green notes on the

palette. A little bit like wood glue type thing going on. I don't know. This one. This one didn't appeal to me as much. It smells better than the taste. Um, um, and it's just what she said. That's what she said. Sorry. It's okay. Bright, what do you think? >> Justin: Well, this is the best thing that we've had out of ragged branch, and. And I enjoy it. I mean, this, I it's like a. I get. When you. On the nose. I got some young to me. Yeah, on the nose.

I got some, like, uh, some green wood. But I also got that cinnamon fireball note to it and that car. >> Harm: Yeah, that, that's not pleasant note, and I don't get that. >> Justin: That carried over onto the palate. You know, I had that, that cinnamon, that fireball kind of thing, that, the clove. Um, I got some candied caramel to it. >> Bob: Red hots. >> Justin: Oh, uh, yeah, the little bit of ginger. >> Harm: Cinnamon.

>> Justin: I got big ginger, a little bit of orange peel, but no marianne. Yeah. >> Bob: And on the finish, it's only a three hour. >> Justin: On the finish, it was like candied sugars. On the finish. >> Harm: It just, uh, smells green and young to me. And that coffee and lemon note to me is a little off the note. >> Justin: The, the nose made me think it was younger than what it

was. But on the palate, it's, you know, it improves and add a little bit of water again. >> Harm: I'll try with one. >> Brent: Yeah. >> Justin: And you're going to be, uh, pleasantly surprised how this turns around a little bit. Oh, this is. A couple drops of water really just doesn't. Makes it pop. >> Harm: And you're right, the water really did improve it. >> Bob: Oh, wow. Got big. >> Brent: Yeah. Hm. >> Justin: Yeah.

>> Harm: Yeah. This goes up a whole point for me now. The water did it. It's just this just needed it to unlock it. >> Bob: So fly to DC, go to bourbon. >> Justin: Yeah. You know, I mean, it's, uh, like I said, this is the best thing that ragged branches come out with. And with them experimenting with things like this, I'm excited to see where else they go. >> Brent: Well, they're doing some good work there. And, you know, I bet they make.

>> Harm: A good cocktail with this to be. >> Brent: To, you know, to be perfectly open. We've got a nice Manhattan. We've got a good friend that actually works at this distillery. Um, but he, he has joined the last couple of years. He wasn't there at the beginning and he's doing some consulting work for him. And their stuff has gotten progressively better. Their stuff, even the young stuff, it's well made. You know, it just needs some time. But this

is absolutely. I'm with Brent. This is the best thing I've had from him so far. And you saw me down here with the water and, and, you know, I'm like, there you go. That's what it needed. >> Harm: It needs. It needs to be on a big old ice cube. >> Brent: Yeah. >> Justin: Let me. >> Harm: Yeah. >> Brent: This and a big. This and a big cube would be eyeball. >> Harm: Yeah, yeah, no, no, I think. I think, uh, the club soda would kill it. Yeah, yeah, yeah.

>> Brent: I think the club soda would be too much, but, but with a big cube, let it melt a little bit. Let the water mix in. >> Harm: I'd rather have scotch highballs on the nose. >> Brent: It's creamy. I actually get a little. It's not there now that I've added water, but I got a little bit of mint on the nose. >> Harm: I got the creaminess with the water. >> Brent: Yeah, the creaminess is still there. The mint that

I got on the nose, that, that's gone. But it's, it's, you know, some brown sugar. Um, um, like burnt brown sugar. >> Harm: I'm the one who usually adds water. Why is it people. >> Brent: And it's got a little bit of coffee and, and even with the water that, that that it honestly focused that cinnamon more for me. The cinnamon was kind of muddled until I put the water in. >> Bob: Brent's gonna use a good idea, even if it comes from you. >> Brent: Harm me.

>> Harm: There you go. Thank you. I notice you guys are all taking off your eye patches. The show is supposed to honor me. All our eye patches are gone. Here I am sitting with my eye patch. >> Brent: My good eye. We don't work. We don't like it that much. Yeah. >> Harm: Yeah. I wasn't getting all that cinnamon you guys got, but it's. It's there with the water. >> Brent: It. Well, it focused with the water. It was a little muddled.

>> Justin: Sarah, I put my eye patch back on for you. >> Harm: Thank you. >> Brent: Well, we're gonna be. We're gonna be raiding the ragged branch. Uh, bourbon steak covering his third eye. Uh, well deserved. Four sips. Good job, guys. >> Harm: Yeah. We didn't mention the finish. It's got a nice long finish, too. >> Brent: Yeah. >> Harm: Did improve too. >> Brent: Yeah, the finish. The finish stays with you for a while.

>> Justin: Bob, why don't you tell us about our next one here? >> Bob: All right. >> Brent: The dread pirate Steve being no man's. >> Harm: Debt, I'll make a barter with you. >> Brent: Truze and our star exchange for your. >> Justin: Kindness, I'll be splitting my buried treasure with you once I find that bee. >> Brent: Come on. Dodgeball. The greatest movie ever. >> Harm: Oh, man. >> Brent: Dodgeball. Come on, man.

All right, so we're going to be tasting now the Rossville Union bottled and bond straight rye whiskey. It's 50% abv, 100 proof, six years old. 51% rye, 49% malted barley. This, uh, is the latest release from the Ross and Squibb distillery. Rossville Union bottle and bond straight rye whiskey is a new limited release high malt mash bill. The barrels for this expression were hand selected by the master distiller in Stursman. >> Harm: So I have never seen this mash bill before.

51% rye, 49% barley. >> Brent: Yeah, that's a new one. >> Harm: That is crazy. I love it, though. >> Brent: But see, you know, you and I are the scotch guys. We're already gonna, um, all cylinders, but it's got a nice, kind of dark golden color to it. The nose is sweet, there's a raisin enos there. A little bit of. Kind of a dusty floor on the palette. >> Justin: Hmm. >> Brent: Mhm. Hmm. On the palate, I'm getting caramel.

Um, very, very sweet. Almost like, like, like fruit candy. >> Harm: I'm getting white peach. >> Brent: I get, I get. I get green apple. When we first poured it, I actually got kind of a malted milk ball. You know, those little chocolates, when I forced that, that chocolate has gone way down now that it sat here with hairs. Yeah. >> Harm: Um. >> Brent: Um, that's, that's went down. And the cinnamon was a lot higher up when I first opened, and that's went down.

So this thing is definitely evolved. But that, that fruitiness, there's a. Yeah, I definitely, I think you're right. I get some pear in there, and. >> Harm: Then the tip of the nose, white fruit, it's peaches and pears. I'll give you the pears. I didn't get the pear earlier till. >> Brent: You mentioned almost, um, almost, um, like a lime at the very, very tip of the nose. >> Harm: That sort of, there's a little hint of citrus.

>> Brent: Yeah. >> Harm: And try it with water. >> Brent: Hand that water down. Let me see what the water does for it here. >> Justin: The water really softens it for this one. It really kind of gives it a softer touch to it. The kind, um, of the leather off the nose kind of disappears. I had before. >> Harm: Um, you should get that. You still get that candied fruit there, right?

>> Justin: Yeah, you still get the candied fruit. The raisin notice a little bit less than before. Um, you know, but the, the palette, it just, it's just, there's hard. The way to describe it. It's just like a softness. Like a little pillow just covers your. Yeah, this covers your palate. >> Harm: It's like you're, it's not like any rye I've had. >> Brent: No, no. It's like floating in a cloud. >> Bob: Right.

>> Justin: You know, it's just, uh, everything is just smooth. >> Brent: And so if I handed this to you and told you it was awry, you would never believe it. >> Justin: Right. Because it's not that, you know, because it's awry, you kind of expect that tingling and that rye flavor. Yeah, I think because they, because they do have, um, you know, all the barley on here that maybe that takes away that barley should bring a creaminess to it and that it really does bring it to it.

>> Brent: You know. >> Harm: I love this, Justin. >> Bob: So I'm getting the rye notes. I get this kind of gummy thing that rye does sometimes, but that, but. >> Harm: That'S really, you get the citrus from rye sometimes. I don't get, like, that gummy bear type thing. >> Bob: Not gummy bear. Kind of like marijuana, gummies, THc. No, no. >> Harm: Yeah, you're, that's legal in not every state, right? >> Bob: No, it's like more like juicy fruit that's

sugar's gone. Cause you've had it in your mouth too long. And jackfruit. >> Harm: That's what? >> Brent: She's throwing these up at me on. >> Bob: The finish after water, I'm getting a lot of black pepper. >> Harm: I'm not getting any pepper at all. What are you talking about? >> Justin: Yeah, I don't get that spicy. Uh, you know, if anybody saw this rye spices, if you said 51% rye, you're just gonna think you're gonna get that tingling in your mouth from the rye.

>> Harm: See, 51% rye for me is always just too. >> Bob: It's a low rye. >> Justin: Yeah. Yeah, this is nice. >> Brent: It's like plenty of 51% rise that are still rye. Like, you know, they're not near face, but they're still rye. Like this is. >> Harm: Well, the second flavor grain be corn or something, right? >> Brent: Yeah. Well, we'll be back. Hey, and we're back, and we were just, uh, wrapping up our discussion on the Rossville union bottled and

bond straight rye whiskey. So we are going to be rating that one a well deserved forceps. >> Harm: That's classified. >> Brent: Pretty good show so far. >> Harm: Yeah, this is, uh, uh, I mean. >> Justin: For winners, for a pirate show. It's not bad. >> Bob: It's a pirate's life for me. >> Harm: Brent, you're gonna do the next one, right? >> Justin: Yes, I am.

So the next one is the Remus highest rye straight bourbon whiskey six years. It's a, uh, 54.5% abv, or 109 proof. This is from the Ross and Squibb distillery, remus highest rye straight bourbon whiskey is the newest permanent year round line extension to the remus line. So it's aged six years with a mash bill consisting of 51% corn, 39% rye, 10% malted barley. It's got a really nice high kind of gold color to it. And, uh, the first note I have is delicioso.

>> Harm: The first note I have is, why did my salesman bring this to me already? What's going on? >> Justin: So, I mean, on the nose, you get. You get this. It's just a nice, it's nice fruity nose to it. You get some sweetness to it. It's, uh, really nice on the palate. Add a little bit of water. Now that you just tasted that. And I'm going to tell you this, these notes on the palate come out a lot. It's. You get the candied fruit, you get this fireball. Uh, that's called cinnamon.

To normal people. >> Bob: We know Brett only gets cinnamon fireball. >> Harm: I'm pretty sure that's a meme somewhere. >> Brent: Oh, I've seen that. It was like a girl, like a trailer trash looking girl. And she goes, this. This bun tastes like fireball. And she goes, honey, that cinnamon to those that aren't trashy. >> Justin: Um, and it's got a little bit of a leather, uh, like, smoothness to it, like a nice, like a nice worn leather to it.

>> Harm: Yeah, you're right. >> Justin: The finish. The finish is just. It's a nice moat mouth coating. It doesn't have that. The last one we had was like a cloud finish. This one here. >> Harm: It'S peppery. >> Justin: Yeah, a little bit of. Little bit of peppering to it. It's. God, it's coats your mouth feel, but on a still, on a softness scale of, uh, a mouthfeel coating and nice medium to long finish, it's not. I. This could be a daily drinker for

anybody, really. You know, I don't see anything wrong with it. Why can't somebody can't drink it daily? >> Harm: I have no idea what the price is. First, I hope it's affordable. >> Justin: So what do you think, Karen? >> Harm: It would be a daily drinker if it's affordable. I think this is great. Like I said, where did this. It's not. I haven't seen it in my store yet. My salesman, I buy a lot. >> Brent: Because you got an eye patch on.

>> Justin: You only see half of what they bring you anyway. >> Harm: It's got a beautiful color. From what I could see. >> Bob: It's in the blind corner. >> Brent: He has no depth perception, so we start snocking stuff over you. >> Harm: I broke my laptop because I knocked over a $300 bottle of wine with no depth perception. Um, hit my screen. Thank God I have applecare. $99 for. Replace that screen. Otherwise, it's 600.

>> Brent: What about the bottle of wine? >> Harm: The bottle of wine didn't break. >> Brent: Uh, thank God. >> Bob: Nice. >> Justin: I seen him walking around the store on Friday. That's a scary thing. >> Harm: So, yeah, I tried walking with without the eyepatch on today. I've almost got my vision properly back. I didn't fall down right away. That has nothing to do with the vision. >> Brent: That has to do with the blood alcohol content.

>> Bob: Have you. >> Harm: That was yesterday during the Kentucky derby. >> Bob: Have you fallen on the hump on the floor since the eye patch came in or. >> Harm: No, not yet. >> Bob: Okay. >> Harm: All right. So it's sweet, rich fruit, like you said, Brent. I got candied orange peel from that rye and a little bit cherry. And, um, the cinnamon is there. That leather, dusty, like, broken in leather. Um, that, like, leather shoe suede type thing going on.

>> Brent: Hush, puppies, hush. >> Bob: So he's licking shoes. >> Brent: All right. >> Bob: That's all. >> Harm: Smelling shoes. Well, all right, it's not my fetish. >> Brent: But we knew he was into some weird stuff. >> Justin: It's not like the leather strap in the bed. >> Harm: I have, ah, I have drunk champagne out of a ball gag. Woman's, uh, shoes, though. Okay. You gotta, you know, when. When you're young and celebrating life.

>> Brent: I apparently missed out the young part. >> Justin: A long time ago. >> Harm: My only problem is I thought on the palate. >> Brent: Oh, let me get. Let's start making the only problem. Let's start making a lot of the. >> Harm: Only problem with this whiskey. >> Bob: Oh, okay. >> Harm: Not my only. Not personally, my only problem. >> Brent: Oh, I didn't. You didn't finish. >> Harm: So I've got a list of problems. Ask my wife.

>> Brent: No. >> Harm: Yes, but no, it's. I found it a bit watery. Other than that, everything is great. I found it a bit watery. Justin, what do you think? >> Bob: So I got, um, on the nose, gummy bears, gumballs, white pepper. >> Justin: Did you see a gum theme with him today? >> Harm: I know. >> Bob: On the palate, I got spearmint, juicy fruit. The cancer spreading in my tongue. >> Harm: The stroke or the cancer.

>> Bob: The finish was nice and long and side palate again, so probably the cancer taking effect. Side doesn't taste anything, so I'm only getting it on. >> Harm: I'm just assuming it's all the copper tongue. >> Justin: Is it the side with the eye patch? >> Bob: Yes, it's the side with the eye patch. Correct. What did you think, Bob?

>> Brent: I thought it was. I thought it was lovely. I thought. I think it's a really good representation of what they're trying to do. You know, you're getting a lot of that Ryan character. It's almost like a, um. It's a little more like a ride than a bourbon for me. >> Harm: Um, yeah, you're actually right. >> Bob: Yeah. >> Brent: Which. Which is fine, because I love them both. But I think this was extremely well done. Um, you know.

>> Justin: You know what? You know what it reminds me of is some of the. >> Brent: Again, if it's affordable, and we don't really go over price on the show, I don't really know what the price is anyway. But if this is affordable. Yeah, grab one, because this is. This is a solid pour. So we're gonna rate the remiss highest rise. Straight bourbon whiskey, six year. Well deserve four sips. >> Harm: That's classified. >> Bob: It's all just numbers on a credit card, people.

>> Harm: Yeah, sure. >> Brent: You know, you don't spend it, the government, they're just. They're just gonna take it away from you anyway. >> Bob: Yeah, government's gonna take it, so you might as well spend it. >> Brent: All right, so we're gonna have harm tell us about our next one. >> Harm: Thanks, Bob.

Uh, our next whiskey is the Bernheim barrel proof Kentucky straight wheat whiskey B 923. It's 60.3% abv. 120.6 proof is 51% wheat, which is the least, uh, amount of wheat you could, uh, make a wheat whiskey. 37% corn, 17% barley. I'm sorry. 12% barley. Got one. Good eye. Bernheim barrel proof is the newest addition to heaven Hills barrel proof line. There's going to be released twice per year. Woohoo. Each batch will vary in proof and consist of barrels age from

seven to nine years. Uh, and the, uh, number indicates what year that year's release. With the a being. Uh, you know, the first release and the second digit determines the month and the year of the bottle. The, uh, the third and fourth digits indicate the year we've done this. It's the same way with the others. You know, you get c 923. >> Brent: Heaven Hills standard number. >> Justin: Yes.

>> Harm: So it's, uh, a deep burnished copper. This is the darkest Bernheim I've ever seen. >> Brent: Oh, without a doubt. >> Harm: And this is really pretty. I don't know what you guys got, but we didn't discuss this one before the show. I got a chocolate croissant with almonds, and it's candied almond on the palate, like almost Jordan almonds with milk chocolate. And the finish is long, long, long. And I didn't try this water, but I'm gonna try it now. Mmm.

Uh, it's consistent with my first taste. And let's try this with water. I'm getting more mint for some reason on that. And. Yeah, mint chocolate croissant and almonds. And what do you guys get? Bright, what do you. >> Justin: Well, before. So on the nose, I get like an unbaked bread, but then on the palate, it comes out, like you said, as a croissant. Like a baked, uh, you know, like a nice baked pastry. >> Harm: I get a yeasty note to it. Some butteriness.

>> Justin: Yeah. You know, the, um, um, I had a. Before I added the water, I had a cinnamon note to it, and it just died off when I added the water. >> Harm: It's more minty than cinnamon to me. >> Justin: Yeah. The. I got a nice burnt brown sugar note to it that I liked. Um, um, smokiness. Uh, let's take it again here. Yeah. I mean, I am glad that they're putting this in their lineup. I'm excited for it. Um,

you know, they keep bringing out. They keep bringing something new almost every single year. >> Bob: I hope they put in regular stores. >> Justin: Yeah. So this, uh, this one is gonna be one that people are gonna want to get. Uh, maybe we shouldn't tell people about it now. Let them find out after we've already got it. >> Bob: Sorry. They won't play this for a while. We'll be able to go out. >> Brent: First off, anybody listens to this show. Please.

>> Justin: No. >> Bob: And there's that. >> Justin: Yeah, right. Look how many listeners we lost having the first five minutes of this. >> Harm: Hey, if we do the video like I asked, I wearing one of my NPR t shirts today, we should get extra airtime. >> Justin: Justin, what do you think? >> Bob: I think if anyone listens to the show after cougar bath cabinet, then we're set. >> Harm: Yeah.

>> Bob: No, on the nose. On this Bernheim barrel proof, I got mahogany, brioche, Earl Gray, tea on the palate. It was rich. >> Harm: There is no. You, uh, do not drink Earl Grey. >> Bob: I do drink Earl Grey. For english breakfast, I drink Earl Grey every day. And on the finish, it was long, and it was still on the side palate. Probably the cancer. >> Harm: Again. Proud? >> Brent: Um, yeah. >> Justin: Yeah. >> Bob: Really good.

>> Brent: Could be the stroke or. >> Harm: That is what it is. It's the copper tone covering the rest of your tongue. >> Brent: Yeah. Oh, right. >> Harm: Stop licking the girls. >> Bob: I will not. >> Harm: You will never do that. >> Bob: I will not. >> Brent: I get pounded chocolate. That's what I get. On the nose. Yeah, that's, you know, that bittersweet that you've got the brioche kind of, you know, croissant, and then.

>> Harm: Look at you, bringing the french panda chocolate. >> Brent: Well, I just got back from Ireland, and everywhere we went for breakfast, they had it at every damn breakfast buffet, so it's. >> Bob: Bastard. >> Brent: So m. But absolutely fantastic. And honestly, um, I've always liked Bernheim, but this. >> Harm: This is the best Bernheim I've had. >> Brent: Yeah, this is. This is absolutely.

>> Justin: Bernheim was just like, okay. You know? I mean, it wasn't like, something

I needed to have in my. You know, on my shelf all the time. >> Brent: This one here, this one. If you see it, buy it. Yeah. So, we're rating the Bernheim barrel proof Kentucky straight bourbon whiskey b 923. Well deserved. Four sips. >> Harm: That's classified. >> Brent: That brings us to our next one. We're gonna have Justin tell us about that. >> Bob: Okay, so we're gonna talk about, um, larceny. Barrel proof Kentucky straight bourbon whiskey. The release is c

923. Bingo. For those out there with the cards, it's 63.2 proof alcohol by volume, or 126.4 proof. I did not do the math. It's 68% corn, 20% wheat, 12% malted barley. It's not age stated, but we think it's six to eight years old. It's the third release of larceny barrel proof for 2023, which means c nine on the nose. I got wheat hops, oatmeal and cream of wheat on the palate. It was sweet to me. Uh, there were some cloves and tobacco leaf on the finish. It was

very spicy on the back end. Harmony, what did you think? >> Harm: I'm still processing this one. I mean, I really like it. It's. It's. I got that, uh. I got everything you said. I got a little candied lemon. It's pretty. And it's. It on the palate. >> Bob: It's pretty. >> Brent: M. Yeah, it's real pretty. >> Harm: The alcohol really makes this taste better than the regular larceny. Um, you buy this one, Brent?

>> Justin: Yeah. This is, you know what I have here for the pet? For the palate. Cherries soaked in vanilla. >> Harm: Okay. >> Justin: You know, I mean, that. That's what I got. That. It really comes. Kind of comes out to me. This one gives you this full mouthfeel, and it gives you that full Florida hug. Not a Kentucky hug, a nice Florida hug. You know, so it's a little bit burny. >> Bob: A bourbon dessert hug. >> Justin: You know, nice hug to it.

>> Harm: A roll of quarters in your pocket. >> Brent: Now it's a roll of dimes. >> Justin: The, um. The finish is all cherry to me. It's all. It's like a big cherry finish and stuff, but it lasts a long time. I mean, this is one that, since they came out with it, this is a barrel proof. I keep looking for it every single time I go into any store. >> Harm: The way they should be making larceny. Every time. >> Justin: Yeah, exactly.

You know, so, bob, um, well, since. >> Brent: We'Re running short on time, we'll just go ahead and give a score on this one. We rated the larceny barrel proof Kentucky straight bourbon whiskey DC 923 a well deserved four sips. If you see it, grab m it. >> Harm: And do that last one before we run out of time. Bob. >> Brent: So this is our last one, which is the Elijah Craig barrel proof Kentucky straight bourbon whiskey C 923. 66.5% abv. Whoa. 78% corn, 12% barley, 10%

rye. Um, it is 13 years and seven months. They dropped the twelve year age statement because now they're going up and down. But this one's actually almost, you know, on the good side of 14. And this is everything that a fine Kentucky bourbon should be. >> Harm: This is. This is the definition of bourbon. >> Brent: This is a warm hug. It's got the classic bourbon nose. This is. The nose is standing in a rick house. And we've all done it where we stood in a rick house on

a cold day. And you've got that smell of the must and the dust and the dirt and the wood and the alcohol. And this is like standing in the rick house picking this glass. It's cinnamon y and oaky, and it's got dark chocolate and it's just absolutely fantastic. >> Harm: Pipe tobacco. >> Brent: The work pipe tobacco, absolutely the worst one we've ever had of Lazar Craig barrel proof, was still really fantastic. But this is. This is

the prototype. This reminds me, like Justin said, this reminds me of the old ones, the ones that we used to have. Oh, no. Wouldn't you? It was Brent. Yeah, you're mister Coppertone. The old. The old bottles with the really big. >> Justin: Mouths on them, they changed because the. >> Brent: Horrors wouldn't fit, you know? >> Justin: Yeah. >> Brent: When they first came out with it. I mean, it's fantastic. What do you think, Brent?

>> Justin: Exactly. This is the brilliant, this is the. The Kentucky hug bourbon. This is the one that you just. You don't want to pass up when you see it. You want to grab it. >> Harm: Harm, um, there's nothing left to say. This is everything from. It's got everything from the pipe tobacco to the candy cherries and everything in between with the caramel and the vanilla. Oh, I want it. >> Justin: I want the full, oily mouthfeel. It's just, like, beautiful.

>> Brent: It's just coats the mouth. It's tannic, it's drying, but it's delicious. What do you think, Justin? >> Bob: I got everything you guys did. I got some weird beach notes too, but I'll skip a lot of time. >> Justin: How can you get a beach on your notes? >> Bob: I got, like, sun bleached crotch. >> Brent: Have you ever been to the beach with him? This is what he drinks when he's there.

>> Harm: Yeah. >> Bob: And I got Pez on the nose, but the, uh, palate was straight up. Elijah Craig barrel proof. >> Brent: Just beautiful dark color. >> Bob: Uh, dark like harm me. >> Harm: So we have a. We have a private barrel pick at the store called fixing to be in fine spirits. It's 130 proof as well. Gotta take your shoes off to drink that one. Nice. Same here. You gotta take your shoes off.

>> Brent: Well, we're gonna be rating the Elijah Craig barrel proof C 923, a well deserved five. >> Harm: Six plus. >> Brent: I'd give it six. Why had no button. There's no button for six. All right, well, I want to thank everybody for joining us today. Thank you, Brent. >> Justin: Can I take off my eye patch? Now, no hardware at all. What about the parrot on my shoulder? >> Brent: No, you can keep that, too. Thank you, harm.

>> Harm: Thank you, guys. I really appreciate the joke today. I, uh, love it. And you know, I'm keeping the parrot. >> Brent: Keep the parrot. It's for you, brother. Thank you, Justin. >> Bob: Thank you. And my deceased parrot, Polly, also thanks you from the next world. >> Brent: You are without doubt the worst pirate I've ever heard of. >> Harm: It's just piney from fjords you have heard of. >> Brent: Well, for sips, suds, and smokes,

this is mad, Mad Bob. Thank you for joining us. Remember, life is too short to drink bad whiskey. And we didn't have to do that today. >> Harm: Not at all. Really good show today. >> Justin: Close your eyes and pretend it's all a bad dream. >> Harm: That's how I get by. >> Speaker E: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and tap the subscribe button. >> Justin: Give it a little tappy. >> Brent: Tap, tap, tap.

>> Speaker E: 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, sipsuds and smokes. We love your feedback and you can reach us at info@sipsudsandsmokes.com our tasting notes flow out on Twitter and Instagram with our handle, and our Facebook page is always buzzing with lots of news. You'll also be able to interact with the thousands, millions and millions of other fans on those social media

platforms. Do us a favor. Take the time to rate this episode. If you're listening to us online, that's a big help to us, and we get to see your feedback as well. Come back, join us for another episode, and keep on sipping. >> Bob: 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. >> Brent: Your host, the good old boys will see y'all all next time.