It's on the next episode of sip suds. Uh, and smokes, here are the whiskeys we're going to be discussing today. This is our first of the fall release show. So we got some pretty good ones here. We've got the yellowstone 2023, limited edition Kentucky straight bourbon whiskey from blood oath. We have the blood oath pac nine release. We have the remus reserve remus reserve repeal series s seven. I think we've done all seven so far. Um, we have little book chapter
seven from old Fitzgerald. We have the bottled and bond old Fitz spring release. I know what you're thinking. I only got this a short while ago. It didn't come out in the spring. To us. Um, the 2023 Parker's heritage collection, the Daniel weller emmer wheat, and the four roses, limited edition, small batch 2023. We'll be right back after this breakup. 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 boy. Dipping time. Hey. Yes, it's sipping time again. Welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing on at 02:00 a.m. Word. It's fall release. We are the best thing on at 02:00 a.m.. Damn right we are. Nothing can beat us now at this point. No, not when it's fall season. No. We own the fall release season. Well,
this is made man Bob. And joining me today, our maid man Bret. You know, I love what you've done in the basement. All these mums are just like it's the perfect um mum. Don't even go there. If I had to listen to that one more time at the Kentucky bourbon festival, I was going to strangle him. What was this? I missed this story. Old Delaney's is a sausage and ham place right there in know you always stop and get your ham biscuit before you go into the bourbon festival.
And at this time, biscuits were a Virginia thing. And if you go to it's a southern thing, you wouldn't understand. I married two southern girls. I still don't understand them. You're right. Yeah, exactly. By the way, one at a time. And the parking lot is this time of year is filled. They sell mums, so they got like, 10,000 gallon containers of mums. And I had to listen to this knucklehead talk about mums for three damn days, how he was going to bring them all the way back to.
Um. Yeah, we're still alive, god help me. And good old boy Justin. Good morning for those tracking out there. Is that it? Okay, I'll move the word today. That was it. Okay. And good old boy. Harb. Well, thanks for having me, Bob. I, uh, appreciate being here. You guys are the best. Just turn that phone on. Do whatever you want. Forget the fact that we're recording. I was looking for a sound effect on my phone. I got an advertisement. Instead, I got a computer full of sound effects.
All right, so our sip segments are all about, uh, wine distilled, spirits, tea, coffee, and moms, apparently. And here are the whiskeys we're going to be discussing today. This is our first of the fall release show. So we got some pretty good ones here. We've got the Yellowstone 2023 limited edition Kentucky straight bourbon whiskey from Blood Oath. We have the blood oath. Pac nine. Release. We have the, uh, remus reserve repeal series seven.
I think we've done all seven so far. Um, we have little book chapter seven from old Fitzgerald. We have the Bottled and Bond old Fitz spring release. I know what you're thinking. I only got this a short while ago. It didn't come out in the spring. To us. Um the 2023 Parker's Heritage Collection, the Daniel Weller, Emmer Wheat and the Four Roses. Limited edition, small batch. 2023. Just play that anytime. Go right ahead. I'm going to nail that phone to the mum. Mum. Come on.
Knucklehead. So we're going to have Justin tell us about our sips rating. So if he can do it while Harm's got his phone turned off, maybe oh, yeah. This is Tony the Tiger doing sips rating. That's not Tony the Tiger. That's the Kool Aid man. Okay. Yeah. Kool Aid, man. One sip. Give me a glass of water to wash out my mouth. No. You know who that is? That's duff, man. Water from the Simpsons. Duff man. He drinks. Yeah, that's duff man. Two sips. Nice. But what else do you have?
I have ah, Duff Beer. Well, isn't that nice in the sight of mums. Three sips. Interesting. But what was this again? Interesting. Four sips. Let's keep this secret to ourselves and. Pour me another, uh, that's gone off the rails. That's done. Yeah. Thanks for waking up, Harm. Five sips. Oh, my. I was unaware anything could be this good. Oh, my. Yeah, it's definitely the Kool Aid, man. No, it's Duff man. And yeah, it's a combination of Duff
Man and the Kool Aid drugs. I half expect him to bust through the wall and pour kids Kool Aid now. Hard liquor, maybe. Yeah. Oh, dear Lord. Well, definitely. God help us all. Well, let's see if we can salvage this. Um, so let's get started. We're going to have Brent tell us about our first whiskey. Thanks, Bob. This one is the Yellowstone 200:23 limited edition Kentucky straight bourbon whiskey. Yeah, those numbers mean something. I know that. Well, you said it's, like, 200:23. Yeah, it's nice.
These start to eleven. That'd be a, uh, 101 proof 50.5% ABV non age stated. So the limestone branch distortory was founded in 2011 by the brothers Steve and Paul Beam. With the long history of distilling on both sides of the family, Beam and Dant, the brothers are 7th generation distillers. The 2023 release of the Yellowstone Limited edition Kentucky Straight Bourbon whiskey is a blend of seven year, 13 year, and 16 year aged bourbons finished in Tokai. Yeah. Tokaji wine cask. It's Tokai.
Tokai is a traditional sweet wine, uh, from the Tokaji region of Hungary, made exclusively from white wine grapes. I said it both ways, so I'm right at least once. The Hungarians are going to come after you. The grapes, by the way, are boitracized. They have got no bar. You were waiting for the opportune moment. That was it. So this has got a nice, uh, copper penny color to it. On the nose, you get sweet. It's like a lot of sweetness on here. Um, get a little bit of, uh,
cinnamon with that sweetness. A little bit of honey there, um, on the palate. I kind of get some dry notes to it right off the bat. But then I get the caramel and some dark cherries, uh, a little bit of tobacco, um, some of the tannins with the oak on it. And it's very pleasant. It's got a nice finish to it. Nice mouthfeel. This is a perennial favorite. Every single year this comes out, and I look forward to it, and it just keeps getting better every year, I think. Justin, what do you think?
So I smelled a Delaney sausage biscuit on this nose, along with the honey, green grapes and cinnamon. On the palate. It was dry, like some caramel, some fruits, and then some pepper. Yeah, they mentioned the pepper. That comes out as well. Yeah. Definitely white pepper. Yeah, definitely. Big, big on the front. About third of the tongue. Almost a sausage gravy, but it didn't quite make it. Nothing's. Quite a sausage gravy. Come on. Yeah. What did you think, Harm?
Well, I was surprised because they use Tokai barrels, and Tokai is butcherized wine that's got that like a Sautern. What happens is the betritis mold attaches to the skins of the grapes and sends hyphae through the skin, and it sucks the water out, so it resonates the grape. It's a moldy grape they make wine from, and it intensifies the flavors. All right. So you get more intense flavor from the grape, but you also taste that mold, that petris mold. It's called the Noble
Rot. It has a distinct flavor. I was expecting that here, and I don't get it. I get the grapes. That's because you pronounce them wrong. It's takashi. What it does is it removes water from the grape, but not sugar. So what you end up with is you end up with more sugar and a higher alcohol content. Exactly. Wine. So you make a nice, sticky, high. Alcohol, sticky, icky, good dessert wine. So I was expecting more of those. But the mold has a flavor itself, and I was expecting more of that. Umami,
why does he know what mold tastes like? I'm getting the have you had sauteurn wine? You've had Sautern. It's distinct from just raisinated wine. You can have less thinking. He like Mad Dog 2020. No, look, I think he eats mold. Have you had truck and bear and Auschleisa? Yeah, no, but I've had Mad Dog 2020. Okay. Wine made from raisina grapes. Like, um, truck and bear ausle. Ah, baron australis. Truck and Baron Ausle. And also, um, like when you dry them on straw mats. What's it called? Amarone.
Apase amarone. Yeah. There's no mold. Okay. The Sautern has that mold, which is a little different. It's got a sharp spiky. Truck and Bear neslace has mold. Truck and Bear some do, but it generally doesn't. But Truck and Baron. Baron Australia. All right, so Auschley's a wine is highest, um, sugar generally. Boy, we're getting geeky. Whatever. Oh, way too geeky. I was expecting more. Uh, that's all. It's what his wife said on his wedding night. Yeah.
Wedding, uh, night. Are you kidding me? I was throwing up over the balcony. We didn't get nothing that I m had to make up for. It, like, a month after that ruined our weding night. Yeah. And the pattern repeats last 25 years. Wow. Nothing has changed. What do you think? History repeats itself on an annual basis again? I think it's a lovely finish on it. It not would have been one of the wines that had jumped into my mind as, hey, let's give that one a try. But you're always
looking for something. But I think it came out really well. It's not too overpowering. It's not too sticky sweet, which I'm surprised I thought it would be. Yeah. Dr. Bill's used, uh, tokai barrels for Glenn Morangi and also Sautern barrels. The regular nectar dior is a sauteurn finish. I think this one came out really well. I mean, the base whiskey you can taste is very well done. I mean, the base whiskey itself, and I think the barrel finish worked out really well.
Um, I think is more time in the barrel. I think a little more time. Or maybe I don't know if these were wet or dry barrels. That's what I'm wondering. That's the problem. If they were wet barrels, I think we might have got a little bit more of the sweet out of it. And I think that might have been also interesting. I think this one's really nice, but if you got the other
side of the coin with more of the sugar, it would have been cool. But, uh, we're going to be rating the Yellowstone 2023 limited edition Kentucky straight bourbon whiskey. A well deserved. There you go. Um, I don't disagree with you. I was expecting more from the tokai. That's it. That's all. There five sips Yellowstone. Your wife is expecting more out of you every day, and it's not getting any better. I'm used to disappointing her. She's used to disappointment now.
It's all right. Well, that's true, because she hasn't divorced you yet. But give it time. Give it time. She can't, uh, we have a kid now. That's what you think. Hey, and we're back and this is our fall release show. We just finished talking about the Yellowstone 2023 limited edition release. Gave that well deserved four sips. So we're moving on to our next one and we're going to have Justin tell us about that wine. So we're going to talk about Blood Oath pack number 949.3%. Alcohol by volume.
It's always the same proof, always. Every release still 98.698.6. Same as your blood, my body temperature. That's why they do it. Yeah, 98.6. Yeah, I'm more of a 97.9 guy, but we won't quibble cold blooded. The Blood Oath series of whiskeys is limited release bourbon from the folks at Luxco, first released in 2015. A new release,
or packed, is released each year. Each release of blood oath is the creation of John REMPI, head distiller at Lux Road Distillery and Director of Corporate Research and Development at Luxco. Each release is different. Unique combination of whiskeys. This year's release is a blend of 16 year ride bourbon, twelve year ride bourbon and a seven year ride bourbon finished in olaroso sherry casks. This release smells like sweet sherry. A little bit of ripe fruit, little bit of marmalade.
On the palate, ripe fruits, including figs molasses. There's definitely a chocolate and light tobacco. Note there's some cocoa and it's on the dry side. And the finish is decent but unremarkable. And I thought this was okay. What did you think, Bret? Yeah, uh, on the palate, I got the molasses of chocolate and tobacco right away. And then you have to add water to this one. It's one of these ones you must add water. There was no fruit till you add the water.
Yeah, then all of a sudden you get the figs and the raisins that just pop out of it, um, after you add the water and it really changes it. So that's what I would want to tell people on this one is just make sure you add the water or throw it over a nice big cube or something and then just sit back, relax and enjoy it. My problem with a big cube is when you chill it too much, you bank down the volatile, the vapors come down, and if you can't smell it, you can't taste it.
Well, you could chill it over a cube and take the cube out. Do a room temperature drop of distilled water. Cold water, man, just cold water. Cool water is all you need. The big cubes look great when you're in the bar, mhm, and they make them for you or whatever, that's great. But just cold water for me. And really the figs came out. Uh uh, you got that without the water? With after water, justin, more after water. After. Right before the water, it was all about oak, just all
oak. And then the sweetness just came out with that water. And you said you didn't like the finish. I thought the finish was pretty nice. Just a little short for me. That's what she said. No one's ever told me that to me. What are you talking about? That's good, Bob. Uh, what do you. Yeah, I'm not going there. Yeah, apparently they have really bad eyesight and tiny hands. Yeah. This one TMJ helps, too. You get a little bit of I get a little bit
of the sherry note on it. I get a little bit of sort of a nuttiness from the sherry on the nose and the palate absolutely has to have water without the water. For me, it was one dimensional. As soon as I added water, it completely opened up. And you started getting all the fruit? I started getting the figs, I started getting the raisins, and then I get a little bit of that, uh, chocolate. Uh, definitely. I get some tobacco on the front of the palate. Um, finish is decent. Definitely not a bad.
I thought it was fairly long. Yeah, I'd say medium to long. The problem is, for me, it's all front palate. I'm getting mid as well. Yeah, I'm getting nothing with the water. Fruits on the mid, but otherwise you're right. Yeah. It's more front palate forward. Uh, but yeah, again, it doesn't coat. The entire palate and stay there. It lingers on the mid palate for me. Yeah. But overall, damn fine whiskey. I wouldn't turn this one down. Not at all. Absolutely not.
So we're going to be rating the Bled Oath packed number. Was it eight or nine? It's nine, right? Ocho number nine. No, nine. Well deserved. Four sips. Number nine. Number nine. Tell us about this next number nine. Number nine. Do you just go through puberty? What happened? Yeah, what'd you hear? Your voice broke right there. He's coming through. That change of life. You know how it is. So our next whiskey is going to be the Remus repeal reserve series seven. It's 50%
ABV, 100 proof. The Remus Repeal Reserved is named after George Remus, who is the self proclaimed king of the bootleggers and supposed inspiration for The Great Gatsby. Uh, this year's edition is the 7th annual release from this series from Ross and Squib Distillery, formerly known as MGP. Uh, this year's release was created by Ross and Squib master Distiller Ian Stersman. It is a blend of 6%
2007 bourbon. That was a 21% rye bourbon, 26% 2013 bourbon, a 21% rye bourbon, 26% 2013 bourbon, high rye, 36% bourbon, 21% 2014 21% rye bourbon, and 21% 2014 36% rye. And if you can keep that all straight in your head, you're probably a mathematical genius. So look, when you read it on the paper, it sounds good. When you read it on the radio, it's real hard. It was a lot of 21 percenters.
Yeah. But overall, the nose, pecans and cherry maple syrup, candied pecans, a little bit of a little bit of a minty, kind of tingle on the nose and then on the palate. Mhm. On, um, the palate. It's caramel. I get a nice cherry note to it. Um, more of like almost a sweet cherry. Like almost not quite a maraschino, but a sweeter cherry. Um, get a lot of barrel char on it. I get, uh, that minty on the front of the palate near the teeth. Um, and then I get a little bit of cinnamon on the
yeah, nice, nice whiskey. Um, finishes medium to long, stays with you. What did you think, Brent? Yeah, sticky is what I got on this one. It just sticks to your palate is the whole thing. All those notes are there that you have the candy cherry, the barrel char, the cinnamon, the apple, the maple. Uh, the maple, I think, is kind of what I get. It gives it that sticky note that I kind of want to pour this over pancakes and eat pancakes with it. Pour this on my wife.
What are you, prince? You want pancakes? Uh, only after he wins a basketball game. We're going to play some basketball, me and the Revolution. And then we'll have pancakes. Serve pancakes of the loser. That was the nose is just so good on this. I keep coming back to it. Yeah, it's a very pretty nose. Candied pecans cherries, the maple syrup, it's all there. Has a hint of mint. Wow. Oh yeah, that mint right at the end there. Yeah, right at the end. That mint comes through.
It's not even so much the herbal mint, it's more of the cooling, like peppermint. It's on the palate, too. M, but it's at the end of the palate, too. I just didn't notice it because of the stickiness before it's buried. Uh, you add a little bit of water and the stickiness kind of goes away. But I didn't try this with water. I'm going to try with water. And there's a note of dill, too, but it comes after the mint. There's no dill.
Maybe 1015 seconds later, just as it's leaving your palate, just a little hint of dill. Now you got to wait 1015 seconds. Yeah. That'S so good for radio. Let's just wait silent finally for 1015 seconds. Ross and Squib have these two classic notes that are in a lot of. Their expression, but the deal is more in their rise than their bourbon. There's one high rise bourbon in here. Why it's there, but it's on delay. The water didn't do much to it for me.
Yeah, it didn't really hurt it, but it didn't really add anything. It just takes away that stickiness. Yeah, I agree. It didn't hurt. Didn't help. If you want to add water, add water. You don't need to if you're going to drink it. Either way is good. Well, we're going to be rating the remus. Repeal Reserve series seven. A well deserved four sips. That's classified. Keep them coming, guys. We've done every one of their releases and we haven't had one yet. That we didn't like. So let's move
on to our next whiskey. And we're going to have Harm tell us about that one. Okay, Bob, um, the fourth whiskey for the day is the Little Book, chapter Seven, called In Retrospect. It's 118.1 proof, or 59.5% ABV. Little Book, chapter Seven, In Retrospect is a blend of seven different cast strength whiskeys with one component from each of Freddie Noe's six previous releases and a new liquid for the 7th one. This represents what has come, uh, to be known as Little Book. But Freddie's, uh,
continued journey. Did I say confused? I'm sorry. Freddie and Slip continued journey as the 8th generation master distiller of the Fred Be no distillery. These are the blend components. There's an 18 year old Kentucky straight bourbon whiskey, a 17 year old Kentucky straight bourbon whiskey, a ten year old Kentucky straight rye whiskey, a nine year old Kentucky straight bourbon whiskey, a five year old straight malt whiskey finished in applewood smoked barrels. Was that from last
year? Was that the applewood last year, last. Year, or the year before? Yeah, the, uh, four year old Kentucky straight bourbon whiskey, and a four year old Kentucky straight rye whiskey. The color is a very, um, beautiful red gold. The nose is about candied nuts. Candied nuts. Hints of berry and citrus brown sugar. And on the palate, I found it rich. Let me try it again. Yeah. Wow. Rich
mouth coating. It hits the palate at a high ABV, evaporates, and then just grips back on and long and minty with roasted, uh, pecans and peanuts. The, uh, finish is forever and very pleasant. Yeah, I thought this is one of the better little books that he's done on the nose. I got a lot of clove. I got cloves on the nose. I got flowers, light smoke, a little bit of vanilla, some caramel. I don't get the clove. I'll give you the smoke and the vanilla, which I didn't mention,
but I don't get the clove. Still. Yeah. Uh, no, I don't get it on the nose at all. I don't know why I got it. What did you drink after you went home yesterday? Yeah. Pumpkin spice late. Yeah. But, uh yeah, uh, I enjoy this one more than I have in a couple of the last couple of years. Yeah, same here. Same here. Just to come around with the blendless. Components, I think this one's actually gotten better since we opened it. Yeah, it has. Chapter seven and seven different blends, uh, here.
Wow. I mean, uh, you have to do a lot of work to put those components together. What do you think? So my question with these is, did he do the whole book all the way to the end and knows what that tastes like, and then is just releasing them one at a time? Or is he just doing a new analysis every year? Because I think he's just doing a new one every year. Yeah. Just seeing.
I think this one was basically like, of all the stuff, I blended in each one of these, what was my favorite barrel that went into each one of those blends. Right. What if I took all those and put them together? I think that's what that is. So he hasn't written the whole book yet. That's your theory? I don't think so. He's too busy making country Ham. Boy, I think the books are good. Country ham. I think the books are going to go on. Is he ham like his grandfather, too?
Yeah. Nice. So we went to the we had. Some of it at the KBF. Nice. And we had some at Bourbon Classic. Yeah. And, um, he actually brought it to the restaurant and served everybody, uh, one of the appetizers with some of their country ham. They had a little bit of a problem because they were basically steaming these things in the Mash ton. So they hung them in the Mash ton, and then when they went back, they were gone. Like, literally, like, the meat had just slid off the bone down into the Mash
and that had already been pumped out. So there's, like, bones hanging on hooks and nothing else. So I desperately asked him, can you track down what batch of whiskey that went into? Because whatever bourbon you made that day that's got country Ham essence in it, that's the one that I want. Yeah. Sounds m borderline illegal and unhygienic, but I want it. Exactly. Well, everything's killed. Yeah. Every time you drink it, it's like. Mescal with the Pashua.
You know me. I'll do anything for a pork product. Uh, we almost died for pork at the KBF sausage. Um, tell us about that. Bob Brent bought 25 pounds of Delaney sausage, put it in a cooler, packed it full of dries, put it in the trunk, and then we left for the day. And then when we came back at the end of the day, we got in the car with the windows up and tried to pull out of the parking lot and made it about 30ft before we realized both of us couldn't
breathe. And we thought we were both having a heart attack. Like, our hearts were racing and my vision was blurry and we were having trouble talking. Then you get out of the parking. Lot, made it 30ft, and like, what the hell? And he goes, Maybe it's the heat. And I go, I don't think it's that hot. So we hit the windows and they rolled down, and as they rolled down, a breeze went through the parking lot, went through one side of the car and the other, and all of a sudden we could breathe and
everything was okay. And then we figured out it was the CO2 backing up in the car. So we almost died. At least we put it in the. Trunk so it was safe in a. Bardstown parking lot for a love of sausage. Products. Have bubbles brought you to death through, uh, asphyxiation? And also slowly, your heart is awesome. If we'd have bought the mums and stuck them in the backseat, they may have been alive and blooming. Yeah. Okay. Or they would have thrived. Moving on. Not so much moving
on. Let's, uh, give the little book our rating. So we're going to be rating the little book, chapter seven. In retrospect, a, uh, well deserved four sips. Yeah. It got better with air. And it's just really nice whiskey. All right, so let's move on to our next one. And that one's going to be Brent. So tell us about that. Now I thought Bob is doing the next one. I'm doing this one. He's doing Brent. This is the old Fitzgerald spring 2023 release. 50% ABV, 100 proof ten years old.
As god is my witness, it did not come here in the spring. I haven't been sitting on this for six or eight months. It came recently. Yeah. In Florida. We're the right handed stepchild of the. There'S a lot of others that he sat on for six or eight months, but not this. So on the color, nice copper penny color. Um, on the nose, you get that brown sugar, the baking spices, the orange peel comes out right off the bat. You get that orange, uh, peel
note. And then you get these other things that follow in. Yeah, it's dried orange peel. It's not like fresh yeah. On the palate that orange follows through on there. You get some butterscotch, you get some cloves. I get a little bit of, uh, a little bit of tannins. And the clove got caught in your throat. Clove got caught in my throat. A little bit of, uh, peppers and cloves there. Nice, uh, barrel char. Kind of gives your mouth with those tannins. Gives your mouth like a
dryness to. It dries out your mouth a little bit tingly. It's tingly and dry. Yeah, exactly. And there's nothing wrong with having a tingly, dry mouth. It sounds like a symptom of some sort of disease, though, right? Yeah. Gingivitis. Yeah, I want more gingivitis. Definitely want more. Uh, what do you think, Jason? Did you have mouthwash or old fits? We don't know. That is his mouthwash. It is my mouthwash for sure. Um, I thought this was like, complex yet fun.
I'm always looking forward to these releases. And this one didn't disappoint me. Not best one I've ever had, but it was really good. I agree with you. It's not the best one, but still great. Get it. You can find it. Well, think about what you're saying. What's the worst old fit Springer fire release you've had since the initial one? Well, that one four years ago was just a $2,000. You can find it? Yeah. Wow. Uh, we'll be back.
Hey, and we're back. And we're discussing the old Fitzgerald bottle and bond spring 2023 release. What. Do you think, Harm? I, um, think you guys are on point. This is good stuff. Uh, where are my notes here? She's changing the page. Um, orange peel, like you said. Exactly, Brent. Dried orange peel. Uh, brown sugar, molasses. Um, I think you said something about the oak. I mean, I got the cloves. The cloves are definitely there, but the oak is kind of subtle.
Uh, it's tannic and it's good. And it's not my favorite old fits, but I wouldn't kick it out of bed. You bring me a bottle of this, I'm having it. It's good. Again, splitting hairs. I haven't made a bad one yet. It's not the worst and it's not the best of the top of the line. We're spoiled as heck. We're spoiled. What is the worst? 1960s Ferrari. Yeah, it's like right, that 72 Dino. Oh, God. Um, a fantastic
whiskey. Just like everyone they release, um, everybody has their favorites and everybody's the funny thing is, everybody's favorites are different. Everybody's talking about the 17. I remember that nine year old release. Those my favorite. The nine was amazing. Nine was the best. The eleven was good. Yeah, they're all different. That's the fun thing. And that's what I like about it, is they're not trying to make a same thing every year. Every year is different. Yeah, they surprise us.
That's what makes it fun. Well, we're going to be rating the, uh, 2023 spring old Fitzgerald a well deserved four sips. So we have Justin tell us about our next release. So I am really excited to tell you about the 2023 Parker's Heritage Collection. 64.4% alcohol by volume or 128.8 proof? It's the 17th release in this series. The 2023 edition of the Parker's Heritage Collection is a ten year old cast strength rye whiskey that was barreled in August, October or
December of 2012. The barrels were aged on the first floors of Rick house's H One and H Two, the fifth floor of Rick house FF, the third and 7th floors of Rick house BB, and the second floor of Rick house DD La Love Double DS at Bottling. The liquid was non chill filtered to preserve the natural flavors of the aging process.
The mash bill for this edition is comprised of Heaven Hill Distillery's traditional rye whiskey mash bill, 51% rye, 35% corn, and 14% malted barley and bottled at cast strength as God intended. Like previous releases, a portion of the proceeds for each bottle goes to support ALS research and patient care in honor of former Master Distiller Parker Beam. Miss you, Parker. Yes. On the nose, I got Jackfruit Durian vanilla, no lemon. He's making that one up. Demarar sugar on the
mouth. It was an explosion. I got chestnuts, Cream of Wheat with honey, vanilla. And the finish, I was just so excited by the nose and palate. I can't even remember the finish, but I'm sure it was good. This was one of the of the 17 releases of Parker's Heritage, I would say this is definitely somewhere in my top three. Yeah, I think you're right. It's, uh, a beautiful burnished. Copper. I got brown sugar, white flowers, and hints of citrus. And the
jackfruit. You're right on. Jackfruit, but durian. Yeah. You're smoking crack. Um, that's why they call it dope, son. That's why they call it dope. And the palate my first note was literally wow. Wow. That was my first note. Wow. Uh, it just hangs on your palate there's tannins. You got orange, tobacco, baking spice, vanilla, uh, cherries. Everything is there. Everything is there. And it's so well balanced and put together. Clearly one of my top ones of the Parker's Heritage. Oh, yeah, yeah.
I don't know. So worth a, uh, trip up there right now just to go grab some. I don't know if it's a Florida thing, but any whiskey that's got those orange notes in it always kind of sings to me. And heaven hill never seems to disappoint. This one's just this is the thing. It's a rye. Just one. Their traditional rye recipe is the minimum for rye. It's 51% rye. Barely rye to me. It tastes more like bourbon than rye to me. But those notes are there. Wow, it's so good.
Are they selling this out of the gift shop? If you're lucky or no. Yeah, you go there when you're lucky. You can get that's one bottle per person, right? Or is it two? One bottle per person per release. You know who we should ask? We should ask that farmer that was there when that F 35 crashed. What did he think about it? That's what he thought about. I want him on this show, actually. He was awesome. This one's just I mean, honestly, guys, what more can we say? Five sips. Oh, my
goodness. Parker's 2023. If you see it, grab it. If it's in a bar, ask for a pour. Don't, um, miss this one. This one's special. So we're going to move on to our next one. We're going to have harm, tell us about that one. Thanks, Bob. This is like polar opposite, but just as good. So the 7th release I'm sorry, the 7th whiskey. Can we pause recording at all or let's do this. Do it now. I inhaled whiskey like a so. You like freaking amateur.
So the Daniel Weller ammer wheat is a, uh, 47% ABV 94 proof non age statement. This expression is named in honor of Daniel Weller, the grandfather of William or Lou Weller. After fighting the Revolutionary War, daniel Weller embarked on a flatboat voyage down the Ohio River with his wife and children and ultimately ending settling in Kentucky in 1794, where he set up a
distillery. When Daniel passed away in 18 seven, he left his will no will requiring his son Samuel to purchase his stills and equipment to continue the family legacy, which he would ultimately pass down to his son, william LaRue, founder of WL. Weller and sons. The inaugural release, um, of this annual experimental series is made with emerald wheat, an ancient Egyptian grain that's rarely seen in modern day stills and mainly used to make beer and
bread. Archaeologists have found evidence of emerald wheat domestication, uh, over 6000 years ago. It's a symbol etched into the Egyptian pyramids. The, uh, whiskey was distilled in E. H. Taylor in the E. H. Taylor micro. The Microstill. A combination of pot, still and column, the Microstill is both versatile and innovative, allowing a team to experiment with very small batches without interrupting main production. It's Harlan Wheatley's experimental toy still is what it is.
So experimental toy still. Super small release. You will never see this in your life, but if you do morgan house. Try again. Um, the color is the bronze and, uh, just like Bronze Age Egyptian, uh, swords. Here you go. The nose. This is delicate. It's fresh and nutty with orange, tons of orange peel. Um, hazelnut. It's like a delicate pastry with cinnamon and caramel. But the palate is different. It's delicate on the nose, on the palate. It's huge. Very bold. Oak orchard fruit.
I get cherries, I get oranges, I get peaches. Uh, baking spice and leather. Uh, the finish cannot be long enough. It needs to go longer. It's long, but I want more. It keeps going on and on. That's what she said. Mhm. No one's ever every night you're always satisfied. No, it's more like, hey, would you like more? And they go, no, that's enough. No, thank you. What do you think about this whiskey? I think it's absolutely lovely. It is a, uh,
fascinating whiskey. The nuttiness on it because of the emerald wheat is very different than anything we're really used to. Um, but it's so nuanced, it's so layered. There's so many different flavors in there that this is one of those where you literally just need to sort of pour a glass and sit down for an hour or two and just keep smelling it for a while. Yeah. I'm not a huge weeder fan, but this will convert me. Yeah. This weeder is a conversion for anybody.
It's just hazelnuts and, uh, it is really interesting. Wow. I know you mentioned delicate and that's the whole thing is that this one is just so soft and subtle and powerful. So we decided to drink it right after that. Parker's but not powerful. As this hits you in your mouth, power like powerful and, uh, how delicate can you be and powerful at the same time. Slowly absorbs you. Exactly. Your blessed. But slowly being overpowered by a strong woman.
Yeah, it's got the cherry vanilla. I got some more like he's being. Absorbed by the Borg. Yeah, I got some dandelion on there, some caramel, some char, a little bit of tobacco. It's all so subtle. You're right. Is dandelion. That's exactly why he's dead on it. He is absolutely there. And it's so subtle. And it just works so well. Uh, you want to come back to it over and over and over. It's like freshly roasted hazelnuts and then dandelion the little dandelion fresh grass.
Um, and a creaminess. It's got a lovely creaminess. This is so different from anything I've had recently. This is so gorgeous. We keep going back delicate, and that's just what I mean. We say it's delicate, but on the palate, it's powerful. Exactly. But it's so powerful. But it's not that punch powerful. Um, it's delicious. It's an iron fist and a velvet glove. But it's not punching you, it's just forcing you. It's just it's lovely. Justin, what kind of S m uh, uh, illusions do you have?
I've got to tell you, I've had more than a few whiskeys over the last nine years. This is the that's an understatement. Best whiskey of any kind, any style I've ever had in my entire life, by far. This has blown me away. If I could give it a 50 sip rating, I would. Um, I'll have to settle for five. Justin's a sub. Oh, my God. Yeah, that it. Is that it's like finding a crashed F 35 in the back. Your farm. Yeah. That's what that is. After working at the paper mill for 30 years. Yeah.
I don't know. What does George say? Oh, my uh, well, he seems impressed. So we're going to be rating the Danieler Ember Wheat, an extremely well deserved so that takes us to our last whiskey of the day, which is the Four Roses 2023 limited edition, small batch, 50 56% ABV 112 proof, non chill filtered. This is the 135th anniversary release of the limited edition, small batch. Um, it is made of OESK, 14 year old, OESV twelve OESV 16, and OBSV 25 years old. So yahoo.
It's got a beautiful dark color to it. And on the nose. It's just classic Four Roses. I mean, it's everything that you love about a Four Roses. Oh, there's a floralness to it. There's a sweetness to it. There's, like, dark, damp brown sugar that hint of oak, mhm. And on the palate, boom. There's a hint of mint, too. It's just yeah, there's a mintiness in the tip of the nose. On the palate, it's like paint. It just goes on and just coats your tongue. Um
odly. Enough. I get a little Dr. Pepper in it, to be honest with you. Diet Dr. Pepper note. Yeah, right, exactly. I wrote that down here on my notes, which just makes it even better. It's like, oh, my God, if I could mix the two, if I could afford it. Oh, my gosh. Yeah, this one's special, folks. This one is previously, the first note was, wow, this is holy. And then S word, exclamation point. Yeah. This is, I think, one of the better ones that Brent has done over
the years. This one is definitely it's. It's so big. It stays with you. The finish just goes on. It fills your mouth, and it does not go doesn't you're not missing mid palate, back palate, front palate, top of the tongue, back of the tongue. It's all there. It's the whole head. Yeah, this one's amazing. What'd you think, Brent? Yeah, I'm just going to sit here and enjoy this, because you can say what you want about the different notes and the different flavors on it. It's just beautiful.
It's a whole body. Is it's just you just want to sit here, just kick back? I don't want to talk about it. I just want to drink it and enjoy it and just, uh, put me in a chair, put a little fireplace in front of me. I'm going to be happy for the rest of the day. Stop rubbing your nipples and making me uncomfortable. Well, that's making stop rubbing mine. It's making me uncomfortable, making me comfortable.
Um, and aside from making amazing whiskey, let me tell you, Four Roses has been an amazing friend to me over the years in helping me with, uh, raising money for our charity for Honor Flight South Florida to fly our surviving World War II Korean Vietnam veterans to DC. They're very kind and let us get a barrel every year to sell for. The charity, but we are not giving them a rating because of that. Uh, this whiskey is stunning. Just speaks for itself. I love the fall release series.
I love the fall release time of the year. I love the mum time of the year. Ah, I could do without the CO2 poisoning. Other than that, yeah, this one's special. This one's absolutely special. And we're going to be rating the Four Roses 2023 limited edition, small batch, a well deserved five sips. Oh, my goodness. Just wish I had a swimming pool of this so I could swim in it like Scrooge McDuck. And you know how much they made this year? Because I'll be lucky if I get, like, two bottles.
This could just be that attitude. I'm just saying, you never know. The very first barrel of whiskey I ever bought from my store was ten years ago last week, and it was from Four Roses. Thank you. That explains why they're not selling you anymore. Anyway, that's all the time we have for today. I want to thank our co host for joining us. Who am I talking about? This is the fall release. Kiss my ring and thank ring. Thank you. All I can tell you is mum's.
The know come praise the Lord of winterfell. I have fallen. Thank God it wasn't your last word. Brent, so thank you, Brent mom. Thank you, Justin. Thank you very much. Now full whiskey. And thank you. Harm. Harm, you're still here? No, dude, never mind. I'm tasting whiskey. Don't want to talk. It's in my mouth. Well, for sips sudden smokes, this is Made Man bob, we thank you for joining us. Remember, life is too short to drink bad whiskey
on this time of the year. If you're drinking bad whiskey, you've made a serious error. You're doing it wrong. Oh, yeah. Mum. Love that guy. 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. Give it a little tappy tap, tap tap a room. 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,
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