Oh yeah that WILD 40 year old works for me

>> Announcer: On the next episode of Sips, suds and smokes. >> Brent: From westward, we have the westward american single malt whiskey Vienna malt release. We have the Paul John indian single Malt Whiskey 2023, Christmas edition. From ad Rattray. We have the ad rattray cast finish. Twelve year Altmore Cask. Uh, Tokai finish. We have the ad rattray cast finish. 16 year old tininic, which is a port cask finish. The ad Rattray cask finish. 14 year Noctu

cask, which is Muscatel finish. And the ad rattray cast finish. Eleven year Glen Rothries, which is a sherry cast finish. We have the last drop release number 32, signature 32 year old single malt irish whiskey. And the last drop, number 33, 40 year old 15th anniversary blended scotch whiskey. >> Announcer: Well be right back after this break. Brought to you almost live from the dude in the basement studios. Why? Because thats where the

good stuff is. It sips suds and smokes with your smokin host, the good old boys. And now it's sippin time. >> Maury: Hey. >> Brent: Yes, it's sippin time again. And welcome to this sips episode where everything good in life is worth discussing. As always, we are the best thing on at 02:00 a.m. you know, that. >> Justin: Might be true, but the saying goes, nothing good happens after midnight. >> Harm: That's not true. Everything happens after midnight.

>> Justin: Yeah, I got one of, uh. >> Bob: My cases happen after midnight. >> Brent: Yeah, I was gonna say, if it. >> Harm: Wasn'T after my wife got pregnant after midnight, baby, if it wasn't for after midnight. >> Brent: He said he had a job. >> Harm: I miscegenated. >> Brent: All right, well, this is made man Bob. And joining me on this episode today are made man Brent.

>> Justin: It's always a pleasure to be here, especially for a scotch episode. >> Brent: I know how much you love Scott. >> Justin: I know I do. >> Brent: Yeah. Scotch guy. >> Justin: I'm a scotchy guy. >> Brent: It's the only time we can get. You wear pants? Well, it's a kilt, but it's close as well. >> Bob: Scotch tape anyway. >> Brent: And maid man Mori. >> Maury: Good morning. A pleasure to be here in the damn trippy

basement. And I'm excited to watch Brent. >> Brent: We're always excited to watch Brent whenever there's a Scott show. And good old boy Justin. >> Bob: I am so glad to be here back from the great white North Korea. >> Harm: Cool, cool, cool. >> Brent: Yeah. >> Maury: Okay. >> Brent: And good old boy harm. >> Harm: Thanks for having me, Bob. I'm here to get all the white girls pregnant. >> Brent: First off, that ain't happening because not Cusco.

>> Harm: Not cuz there's no white girls here. >> Brent: Not that any of us care. It's just every biped I've seen has too much taste of. >> Harm: Yeah. Right. >> Brent: Yeah. To miscegenate with you, so never mind. Yeah. >> Justin: Good. >> Brent: Ward. Okay. Uh, tube 40 already in the toilet. Way to go. Our sip segments all about wine, distilled spirits, tea, coffee and anything else you can drink. And here are the whiskeys we're going to be sipping today

from westward. We have the westward american single malt whiskey. Vienna Malt release. We have the Paul John indian single malt whiskey. 2023, Christmas edition. I don't want to hear it. I didn't get it until, like, months after Christmas. Sorry. >> Harm: You'll still find it on the shelves. It's it's. Yeah, there's a lot of it. >> Brent: I'll get 24. Christmas. Like, April of 25. >> Harm: Exactly. >> Brent: Um, I don't care, as long as they send it from ad

Rattray. We have the ad rattray cast, finish. Twelve year old more cask Tokai. Uh, finish. We have the ad rattray cast, finish. 16 year old T Ninik, which is a port cast, finish. The ad rattray cast, finish. 14 year Noctu cask, which is Muscatel finish. And the ad rattray cast, finish. Eleven year Glen rotheries, which is a sherry cast, finish. And from the last drop, we have the last drop release number 32. Signature, 32 year old single malt irish

whiskey. And the last drop, number 33, 40 year old 15th anniversary blended scotch whiskey. >> Harm: They're doing so many releases now. >> Justin: 32 year old and 40 year old. Oh, I'm excited. >> Brent: Harm wouldn't date them. >> Harm: They're too old for him. They're too old for me now. >> Justin: I mean, they haven't graduated from Alabama yet either. >> Harm: That's true. My wife's over 50 now. Well, I'm still. I'm good. I'm all right.

>> Brent: Well, it's beyond. I don't want to die in Alabama at 32. She's somebody's great grandma. Meemaw. She's Meemaw m. She's me maw. Definitely. >> Harm: So roll tide. >> Brent: All right, so let's have Justin, uh, let's have Justin do our signature sounds, uh, for our ratings. >> Bob: Thank you very much for the job, Bob. I've been unemployed because of artificial intelligence. So I'm glad to be here where there's no lint.

>> Brent: You are walking proof of artificial intelligence. >> Harm: How is he doing the indian accent today? >> Justin: He's better than you. >> Brent: Because. Because you didn't want to do it. Because you said it breaks your mom's heart. >> Harm: It does break my mother's. >> Maury: Heart. >> Harm: There you go. Uh, she stopped listening to the show because of this. >> Maury: Really?

>> Brent: No, she stopped listening to the show. She stopped listening to the show because of this. It has nothing to do with the accent. >> Harm: People can't see your gestures. We're not in video. >> Brent: Yeah, I'm pointing at harm. >> Harm: Yeah, there you go. In case you didn't know. Go ahead, Justin. >> Bob: Okay, one sip. Uh, give me a glass of water to wash out my mouth, please. >> Harm: That's an indian accent. >> Brent: Yeah, that was bad.

>> Bob: Two sips. >> Brent: Nice. >> Bob: But the welles, do you have. >> Brent: I think he had a stroke on that one. His tongue kind of, like, went a weird way. >> Maury: I. Yeah, so his eyes rolled back in his head. >> Brent: I'm so glad he's sitting next to Maury. Keep an eye on him. Is his people dilated? Like one of them? >> Justin: No wonder Eileen's happy. >> Bob: Yeah, that's her eyes, not mine. Three sips. That is

interesting. What was this again? >> Harm: That was really good. >> Brent: That's much better. >> Harm: That was really. >> Bob: That was much good for sips. Let's keep this secret to ourselves. Pour me another. >> Harm: I could hear your head bomb up. >> Brent: Yeah, I could. I could feel the head. Yeah. >> Bob: Five sips. Oh, my. I was unaware anything could be this good. >> Brent: Oh, my goodness. >> Harm: Channeling a poo.

>> Maury: Good. >> Brent: I'm ready to go to the cricket field. >> Harm: Look at this. >> Brent: All of a sudden, I just. When you think it's in the toilet, he pulls it out. >> Bob: Look at him with a stroke in the middle. >> Brent: It would overachiever you. All right, well, let's have harm tell us about our first whiskey. >> Harm: Thanks, Bob. Our first whiskey is an american single malt

whiskey from westward. Westward is, uh, no stranger to our listeners. We've been talking about them forever. Founded in Portland in 2004, uh, or 2002, by master distiller Christian Krogstad and co owner of. CEO and CEO Thomas Mooney. One, uh, of the earliest products was aviation gin. But after selling the brand to a well known movie star who you've never seen, never heard of, never heard of, um, you know, in that wolverine movie. Is it wolverine? >> Brent: Yeah. Deadpool.

>> Bob: Ryan Reynolds. >> Harm: We don't like him anyway. This expression is me. He's too handsome. You gotta bleep that. The, uh, expression is made with Vienna malted barley instead of the usual malted barley. Vienna malt is typically used for making Vienna style dark lager beer. So it's not as dark as, like, a coffee roast barley. It's. They take any type of barley, heirloom, or generic two row barley, and they kill it they kiln it at a higher temperature for the.

Than the usual lager malts. This whiskey is a beautiful bright copper. And the nose is all banana bread. I smell the banana muffins that, uh, Brent was talking about off the air earlier. It's. This is like, like convenience store banana muffins. >> Justin: Yeah, those ones you get in the box in the grocery store. Those little mini banana muffins. >> Maury: Exactly. >> Justin: That's exactly what they are, what it smells like.

>> Harm: And I get a little bit of vanilla, a little bit of walnut. There's a tiny hint of floral note, but I don't really get it. Uh, too much. The banana bread takes over everything. And then on the palate, it's really rich. And I get a ton of maple and coconut macarons. Mmm. >> Maury: M mmm. >> Harm: Mmm. Uh, mmm. Banana pudding. It's creamy. There's toasted nuts on the finish. There's sponge cake, a lot of good oak. And the finish is really

long, and it just goes on forever. This is one of the best whiskeys I've ever had from these guys, and they've always made solid whiskey, but this is probably one of my favorites. >> Maury: Did you add any water? >> Harm: Not at all. You want me to try with our. >> Maury: No, I'm just curious if, uh, if the water made a difference. >> Harm: I'm sure it does. Usually does. Sometimes it helps, sometimes it doesn't. So with the water, I mean, this.

>> Justin: One is so nice without it that. >> Harm: I mean, what's the proof on this one? >> Justin: Yeah, it's. There's really no need to add water when it's this nice already. >> Harm: It's 90 proof. It's perfect drinking the way it is. Adding water brought a little bit more walnut for me, but, you know, I was fine without that. What else, guys? Anyone else chime in? >> Brent: What'd you think, Brett?

>> Justin: No, that's the banana bread right off the nose, that. Those m mini muffins. It's just so overpowering when you first get into it. Now that it's kind of aired off a little bit. Yeah, I am getting a little bit of. A little bit of a fruit on there. Some, you know, like, some pears. A little bit of pear on there. Um, on the palate. Uh, everything you said. Uh, the banana is on there. Um, I get some. I get some, like, white pepper kind of to finish off on the palate a

little bit. Just like a softer white pepper. >> Harm: Yeah, you're right. Now that I'm. I'm just paying attention to the finish, I'm still tasting it. >> Justin: Yeah. >> Harm: I mean, the glass is empty, but it's still there. >> Justin: It's a beautiful expression. Yeah, this is really nice. It's just, it starts off nice. It's got a nice mouthfeel. You know, the nose is nice. The mouth feels nice. The, uh. Brett, this is a single malt m.

I know that. And it's just, this is not your bourbon, man. >> Harm: Are you saying nice things? >> Justin: Well, you know, if it's a nice product, I have to say nice things. >> Maury: Do you have any idea what kind of still they use for this? Are they using a column or a pot? >> Justin: Pot still pot. >> Brent: Still locally made. >> Bob: That's why you get that great mouthfeel on it. >> Brent: Yeah.

>> Maury: It gives you that oiliness, that viscosity. Uh, that was my assumption that it was potsdenn still, like traditional scotch. >> Harm: I think you can get oiliness and viscosity off of column stills, too. Just kind of how tall the column is. Right. >> Brent: Well, the shape of the column affects the spirit. If it's got a shorter neck, if it's wider, you're going to get a heavier, oilier spirit. Um, and it also

depends on how you run it. If you run it hard and faster, if you run it slow, and it also depends on your fermentation, there's a lot of stuff you can do to, you know, get the heavier style. But if you go to, like, Campbelltown, all the stills are real short and real wide. >> Bob: You know, big bottom stills make the world go round. >> Brent: Exactly. >> Maury: Some people like large bottom. >> Brent: Yes, I. >> Harm: Anybody else want to chime in? Justin?

>> Bob: I got, like, uh, fresh roasted coffee, walnut extract on the palate. It, um, was sweet, and the finish just goes on forever. This is a really well made single malt. >> Justin: I always swear he's drinking something else other than us. >> Maury: I was thinking he has glasses mixed up in these doctors. >> Harm: I don't get the coffee note, but I. It's almost chocolatey, but there's no. >> Justin: I see it.

>> Harm: The walnuts there. I don't. I wouldn't call it walnut extract. I mean, it's actual taste like you just chewed on some walnuts. >> Brent: We didn't come back with fabuloso, so, I mean, be happy it's Justin we're talking about. >> Bob: I haven't had my house clean. >> Maury: I really think harm nailed it, though, anymore. Number one, harm said, it's one of the best things that. I agree. It's one of the best things I've tasted from Westford. I think it's

extremely well made. It's delicious. It's. It really ticks all the boxes. >> Harm: I'm definitely gonna order some. >> Maury: This got a nice mouthfeel. Uh, I don't know what the price point is, but I'm gonna assume that it's pretty good value compared to some of the stuff coming out of Scotland. And I think you nailed it, harm. I think you're exactly right. On both the nose and on the palate. There's a lot of

banana. It reminds me of, uh, of certain american rise that I've had that are really banana bombs. Um, and, uh, I really liked it. I thought it was really enjoyable. >> Harm: I don't, you know, usually don't like banana bombs. I'm allergic to bananas, but this one's great. >> Maury: Well, there are no bananas. There's no actual bananas were harmed in making this product. >> Brent: Yes, we have no bananas. And we'll be back.

Hey, and we're back, and we were just finishing up discussing that westward american single malt with the Vienna malt. Um, I can't really add anything else to what everybody's already said. I mean, it's just. It's just banana bread bomb. It's delicious. It's got a great finish on it, but I don't. >> Maury: I would like to just comment on the word bomb. Uh, that implies a little out of balance and too much, and I would say that that's not the case. It's delicious and well balanced.

>> Harm: Yeah, I agree with you. I hate saying that, but I do. >> Brent: Yeah, it's. Well, when I say bomb, I'm not saying it in a bad way. It's like a sherry bomb to me. That's not a bad thing. That's a good thing. >> Maury: But sometimes that can imply overdone in that, and I just wanted to clarify that sometimes. >> Harm: Yeah, it's. It's. Yeah, exactly. It's well balanced whiskey. >> Brent: Yeah, it's got a great finish. It goes on and on. And.

And again, another. Another killer whiskey from the folks at westward. So we're going to give the westward single, uh, malt, vienna malt, a well deserved four sips. >> Maury: That's classified. >> Brent: Keep making that one, guys. So that's going to take us to our next whiskey. We're going to have Justin tell us about that. >> Bob: All right. Christmas greetings from Mumbai. Um,

we have Paul going now. >> Harm: Maiden M. Goa. >> Brent: Yeah. >> Bob: Oh, uh, cool. >> Brent: Cunklem, Goa. >> Bob: Paul, John, indian salt malt. Whisk. Single malt whiskey 2023. I have been drinking whiskey 2023. Christmas edition. >> Brent: You want to maybe do the read in on the page before that? >> Justin: No, uh, I'll just skip that. >> Bob: Sure. >> Maury: Me to do the reading might be a good idea. Yeah.

>> Bob: Our listeners should be familiar with the Paul John distillery as we have featured many of their whiskeys on past episodes. The Paul John distillery was established in 1992 on the west coast of India in the town of Goa, founded by Mister Paul P. John, chairman of JDL, one of the largest spirits companies in India. Their traditional style copper stills were designed and constructed in India at Gujarat, the state where Mahatma

Gandhi was born. For their unpeated malt, they used 100% indian grown six roe barley sourced from Punjab, Rajasthan. >> Harm: Those are two different places, Punjab and Rajasthan. >> Bob: Thank you. Punjab and Rajasthan and other parts of northern India different than the traditional scottish two row barley. This contributes to the distinct taste of the new make

spirit. The barley is malted in outdoor malting facilities, then ground and blended with water and distillers yeast, and fermented for 60 hours before double distillation to a final alcohol by volume of 63.5%. Baljan has two main aging warehouses. One smaller warehouse is located underground, which allows it to maintain a cooler year round temperature. However, the second larger warehouse is above ground due to the high ambient temperature

of the region around Goa. Uh, the evaporation rate, or angel share, for barrels stored there is typically between eight and 12% a year, unlike Scotland, which has an evaporation rate of about 2% a year. Because of this high evaporation rate, most of the whiskey is aged between three and seven years. So this Paul John indian single malt Whiskey 2023 Christmas edition, is 46% alcohol by volume, or 92 proof. It's non chill filtered, no color added.

This is the 6th edition of the limited Christmas edition series from the Paul John distillery. It is an unpeated single malt whiskey matured in ex bourbon casks and finished in a single vintage cohita tani porn cask, port cask. Call you tay. >> Harm: I think it's cohito. Is it Koyeta? >> Maury: Yeah. >> Harm: Pronounced. >> Maury: Yeah. >> Harm: I could never pronounce it. >> Bob: I'm gonna keep going. It's a single vintage, dated tawny port, aged in

small used oak barrels. Cojita must be aged in a cask at least seven years. So the color on this is a light brown on the nose. I got real cream, creme brulee. I got some milk, uh, chocolate, and some fruit on the end of it. On the palate, I got like, uh, chocolate milk and mocha oak and some little bit of five spice at the end. And the finish, it's spicy, medium short. Um, what did you think, Maury? >> Maury: Um, I largely agree with you. I like this whiskey quite a lot. I

thought it was delicious. Um, I agree that it was creamy and custardy on the nose. For me, it was more dark chocolate than milk chocolate. >> Harm: Um, we got more cocoa powder than milk chocolate. >> Maury: More cocoa powder than milk. Thank you, harm. Um, but I agree with your assessment on the palate. Uh, there was definitely a, ah, hint of mocha, caramel, this vanilla. And the spices were soft. For me, the finish was medium to long.

I felt like it kind of just went on and on. Uh, this reminds me a little bit of midwinter, uh, night's dram from, uh, high west. It's just got that Christmas in a bottle kind of feel to me. Uh, I thought it was not overdone or overpowered, but really nicely balanced. It's subtle, it's not heavy handed. I thought it was delicious. I think this is, uh, something you could sip on all Sunday afternoon in front of the ball game or just chillaxing. I really liked it, Brett.

>> Justin: Exactly. This is another one of their hits. You know, when they say that it's a Christmas winter edition, this is, um, it's what it is. On the nose, I got like a creamy, like a, like a powdered bitter dark chocolate to it. You know, that I got. That popped out to me and that you nailed that five spice note on the end there. You know, for that five spice, um, I had put cloves originally, and then when you, when you said five spice, I really. That really brought it out to.

>> Maury: Yeah, I think you're right about that. >> Justin: You know, it's, um, um, but it. >> Maury: Was soft and balanced. >> Justin: It was very. >> Harm: Claude is one of the five spices in five spice. >> Maury: So there you go. He he was. Accept the compliment. >> Harm: I mean, I actually got. I wrote down clove, but he's right. But it's fine.

>> Justin: Right. I just wrote down clove as well. And I thought he nailed it with that, you know, and but, uh, beautiful expression all around. It's, uh, easy drinker. Yeah. >> Brent: It's clove. Paul, John, George and Ringo. Right? Yeah. >> Maury: I think it also improved with air and time in the glass. When I first poured this, it was a little bit tight, a little bit closed, and not quite as enjoyable. But over the hour we've been sipping and tatting and

recording. Um, it's really coming to its own quite a bit. >> Harm: Yeah. >> Bob: I'm opening presents to this one this year, if I get any. >> Brent: Well, we've done several of the Christmas releases in the past and every one of them is different, which is one of the things that I like about it, because they do a completely different take every year, but every year they're good. But this one. This one's particularly good.

>> Harm: Yeah. This. This. I think this is more approachable for most Americans. This is a really, you know, chocolate, that, that. That caramel and that chocolate note. >> Maury: And slightly the only indian guy at the table that Americans are gonna like it. How about, you know what Americans like? >> Harm: Cause I like american girls. Um, and you have to please them. You know, that. >> Maury: And that translates to Americans liking. >> Harm: They're like me.

>> Maury: Indian whiskey. >> Harm: Americans like me. >> Brent: Oh. >> Harm: Anyway, um. Um, the, uh, one of my. >> Maury: One of my favorite, very concern, one. >> Harm: Of my favorite, um, Paul John Christmas editions was from several years back. And it tasted completely different with all that cashews and a little bit of smoke. >> Brent: They don't want the green. >> Harm: Yeah. >> Brent: In the green tube.

>> Harm: That was fantastic. >> Brent: I think that was 21, maybe. >> Harm: Yeah. Uh, 21, right? >> Maury: Yeah. >> Harm: I couldn't remember. But this. The 23 is fantastic and completely different. I just. This is surprising and fantastic whiskey. It's lovely. And I got. I didn't get five spice. I said pepper and clove, but you're damn right with the five spice. >> Maury: Yeah. >> Bob: Thank you very much.

>> Maury: That falls under. Even a blind squirrel gets a nut now and then. >> Brent: Well, um, we're gonna give the Paul John indian single malt Whiskey 2023 Christmas edition a well deserved forceps. >> Maury: That's classified. >> Brent: So that takes us to our next one. We're gonna have Mori tell us a little bit about these guys. >> Maury: Well, I. Thank you, Bob. Founded by Andrew Durer

Ratri in 19. Excuse me. In 1868, ad Ratri began trading as an import of french wines, italian spirits, and olive oil. More importantly, the company also established itself as a specialist in the field of blending and storage of malt and grain whiskeys. The company's house drawn carts. >> Harm: Horse. >> Maury: Excuse me. Horse drawn courts on the carrying cases of fine wine and spirits. His house, familiar sight. It's fair on Clyde, on Clyde site and the central

Glasgow during the 18 hundreds. As such, ad ratri came to represent a number of well known Highland malt distilleries, most notably strong. Thank you. Selling bulk whiskey to wine and spirit merchants, politicians, publicans. Publicans. Thank you. And Maine Scotch whiskey blending houses all across the west of Scotland.

Following the death of Andrew Dewar Ratri and a crisis in the industry, the company passed into the hands of the enterprising whiskey broker, William Walker, whose daughter later married Stanley P. Morrison. The union of those two whiskey loving families, the walkers and Morrison, secured the future of ad ratri and allowed it to pass into the hand of their descendant and our current chairman, Stanley Walker Morrison. Okay, well, the first whiskey is the ad

ratri cask finish. Twelve year old more cask number 800. Excuse me. 8064 Tokai finish. 57% abv 114 proof, 202 bottles. It was non chill filtered. This single cask was distilled on April 4, 2010. It was aged for eleven years in an ex bourbon barrel and finished for twelve months in a Tokai wine barique. So difficult to say much about the color other than it's a, uh, light amber on the nose. There's a lot going on. You get notes of baking spice and fruit on, um, the palate.

It's lovely, it's viscous, it's mouth coating. And the finish just seems to go on and on and on. This is a really interesting whiskey. It's not as old as some of the things we're going to talk about today, but I think the tokai really adds an interesting dimension to, uh, the whiskey. What did you think, Justin? >> Bob: This, to me, was like a movie theater. I got like the chocolate malt balls. I got buttery popcorn. I got some cream soda on the nose.

>> Harm: Are you drinking the same thing we're drinking? >> Bob: Yeah, on the palate. It started off. >> Maury: That's the doctor pepper he's drinking. >> Bob: It got hot. It had a strong back palate, and it was thick and viscous. And the finish was long. And it got even better with time. What did you think, harm? >> Harm: Um, well, I mean, I kind of want to disagree with you, both of you, because I. I don't think it

was as complex on the nose. At least earlier when I tasted it. >> Maury: Maury? No, it improved. >> Harm: It was improved in the beginning because all I got at first was vanilla and sweet Oakland, and now I'm getting like cake batter. >> Maury: Yeah. >> Harm: And because you mentioned the baking spices, that this opened up with air. I didn't get that earlier at all. It did need to open up, but on the palate, it's very rich. And you can

taste your tokai. You can taste the tokai in this. >> Maury: This is fantastic. It's rich.

>> Harm: M super long finish. And, um, you got those baking spices, that, that's where I got the baking spices. I didn't get them on the nose at first, but now palate on the finish, that's where they came out. So it's really long finish. And I just enjoyed this. I don't get any buttery popcorn or malted barley or, I'm sorry, malted milk. Balls and milk balls. >> Maury: I would agree with you, harm. I didn't get those two things, but everything else you said, uh, I think is spot on.

>> Justin: Yeah, I got, I got some dark fruits and some creamy vanilla on the nose. And then on the palate, I got the dark fruits. What's that? >> Harm: Well, like, what, for, like figs? >> Justin: Like a, like a plum? Like a. Yeah, like a plum, yeah. And then, um, I got some fruits on the pal, a little bit of fruit on the pal, and the black pepper. Um, and then I got a little bit of business bitterness on the front of the palette. And so

I don't know if that was supposed to be there with that. Like, I don't know. >> Harm: I'm concentrating on you. You're making me think about. I think I'm getting dates. >> Justin: Yeah, probably. Yeah. But. Cause I've never had one of these finished like this before. And are, you know, I said I didn't really get a. >> Maury: You've probably not had a tokai before, which puts you at a slight disadvantage. But a tokai is a hungarian sweet dessert wine. And

so it adds, it's usually butter sized. It adds these notes of honey and creme, uh, brulee and things of that nature. >> Justin: Yeah, I just got the little bit of bitterness on the front palate when, you know, for the finish. >> Harm: But, I mean, I think that's coming from the oak. >> Maury: I didn't feel that. I agree there's a little bit of tan in from the oak, but other than. No, I didn't feel that, Bob. >> Brent: Um, I get on the nose. I get dark stewed fruit.

>> Harm: Um. >> Brent: Um, like a dark sweet. >> Harm: For me, vanilla was the overwhelming. >> Brent: Like a dark, sweet honey, a little bit of pastry cream. >> Harm: Okay. >> Brent: And in the tip of the nose, just a pepper. >> Maury: He left no. >> Brent: Mhm. And on the palate again, it's that dark, dark stewed fruit and like mold wine. >> Harm: Yeah. >> Brent: You know, and that's the tokai shining through.

But lovely. I mean, a really well done. And again, it's one of these that's. They didn't overdo it. >> Harm: They did a good balance. >> Brent: Just enough wine in there. Now, there, some people may think it's a little bit much, but they're wrong. >> Harm: Yeah, they're absolutely wrong. >> Brent: And they don't know what the hell they're doing. >> Harm: This is not subjective. We're being completely objective. On a scale of wrong to right, you're wrong.

>> Brent: Absolutely wrong. So we're going to give the ad rat ray cast finish, twelve year old, more, uh, Tokai finish. A well deserved four sips? >> Maury: That's classified. >> Brent: So we're gonna have Brent tell us about our next one. >> Justin: Thanks, Bob. This is the at rat tri,

uh, cask finish. 16 year Tanani Tina Taninic cask number 460 port finish. It's 57.5% abv and 115 proof. This single cask taninic was matured in a bourbon hogshead for 15 years, then finished in a port barique for twelve months. So the color, all these on the color, these are kind of on a light, on the light side for all of them. They were all kind of golden. Yeah, they're like golden. Um, um, you know, they were all, they're all kind of the same. Um. Um, on the

nose, I got some. I got plum and I got fruitcake. Yeah, yeah, I got plum and fruitcake. Yeah, a little. >> Harm: Yeah. >> Justin: You know, on the, uh, on the palette I got, first thing that hit me was the baking spice. Uh, uh, then I got the dark, some dark fruits on there. A, uh, nice mouth feel, nice coating. Very enjoyable. Nice long finish, a little bit of vanilla on the finish. But overall, Marie, what do you think?

>> Maury: No, I agree with you. I think you nailed it, Brett. I thought it was really well made. I think it was well balanced. I thought it was beautiful. I do like port finished, uh, whiskeys. I'm not sure. Last time I saw a bourbon hogshead, which they claim the agent, we don't really use a lot of hogsheads in the US, but they claim that this was matured in a bourbon hogshead. >> Harm: They can. They take the cash apart and we build them to hogs. >> Bob: Yeah.

>> Brent: You don't do hogsheads here. What they do is they take the barrels apart, and then they just use bigger rings, add some m. Extra staves. >> Maury: Yeah. >> Brent: So it's. >> Harm: It's bigger than. >> Brent: It's basically a bear. A bourbon barrel with extra staves added, so. >> Maury: Okay, well, thank you for clarifying that for. >> Harm: Cause not, not everybody uses intact barrels. Cause it's more

expensive. They take the barrel part. Ship. >> Maury: Yeah, a lot of them. They ship them flat. Yeah. Uh, but, uh, again, a lovely whiskey. Beautiful finish. Well balanced. Nice. I wish I had a little bit more just to kind of get a, get a good feel for it. But from what I did try, I thought, uh, we had, again, we had a tiny sample, but I thought it was beautifully made. And I think Brent nailed it on the description, so. Thank you, Brett. >> Justin: Oh, thank you, Justin.

>> Bob: So on this one, I got, like, marzipan, kind of a waxy nose. I got, like, smell. >> Maury: Ah. >> Bob: Of like a burning kerosene lamp. Um, on the palate, I got heat and. And then port with, like, creme brulee. >> Maury: I gotta stop you right there. There's nothing in that description that makes me want to drink this burning. >> Bob: I like the smell of burning lamp. >> Harm: No, that mineral smell is actually nice, but that's not in this

glass. I don't know. His glass must be tainted. >> Brent: He likes to smell the gas tank of the car in the summer, so, you know, he's a little special. >> Harm: I understand what he means. With a burning kerosene lamp. That's actually a. Kind of reminds me of camping. Yeah, but I don't get it. In this glass. >> Brent: Your mom locking you in the closet's not camping. She just doesn't like you. >> Bob: It's not?

>> Brent: No. >> Harm: Uh, let me tell you, when I. >> Brent: Came home, not you, but you two. Yeah, all right. >> Bob: She said, I'm sick of you. Let's go camping. Then she let me out the next day. What's wrong with that? >> Brent: I think it's delicious. It's got honey blossoms and fruitcake, like he said, on the nose. >> Maury: The fruitcake for sure. >> Harm: Yeah, it's. I got a bit of dusty oak at first too, when we first poured it.

>> Brent: Stewed plums, dark brown sugar. >> Harm: Nobody got apples and pears on the palate. Spice first. And apples and pears. >> Brent: Yeah, Spice, but maybe some pear. >> Harm: Right. >> Justin: That spice is the first thing that hits you. Yeah, very first thing. Yeah. >> Brent: All right, well, we're gonna give the ad ratch ray cast finished, 16 year old t ninic cast port finish. A well deserved forceps.

>> Harm: That's a lot of force today. Really good. >> Justin: And that can't be all. The scotch at fours. >> Harm: Can't be right. >> Brent: Hey, and we're back, and we were discussing some of the whiskeys from ad rat race. So we're on to our next one. And that one is the 80 rat ray cast finish. 14 year noctu, which, uh, is a muscatel cast finish. It's

53% abv, 106 proof. Uh, this single cast of noctu, which is also known as anik, was, uh, matured in an ex bourbon hogshead for over twelve years. And then finished in a Muscatel wine barique for 20 months. So on the palate, that's a lot of muscatel, man. >> Maury: Oh, yeah, 20 months. >> Brent: Go get Grady. Go get me a bottle of Muscatel. >> Maury: Yeah. >> Brent: I miss Sanford and son. That was the greatest show ever. It's got a slightly reddish tinge

to it. Um, sort of a coppery gold on the nose. It's vanilla custard and burnt sugar and dark toffee. Just sweet. Sweet. >> Harm: Absolutely right, dude. Absolutely right. >> Brent: And then on the palate. On the palate, surprisingly not as sweet as the nose, but there's, there's a big mocha on this, especially on the exhale. Dark chocolate. Mmm. M yummy. What'd you think, arm? >> Harm: I got what you. The same does vanilla. I got creme brulee.

If you, if you take in some good creme brulee and then poured some caramel on it. Yeah, that's this. That's, this smells amazing. I could just smell this all day. A hint of butterscotch coming out. A, uh, little bit of cake. It's so creamy on the nose, but then you taste it. That's where it was a little bit off for me. >> Brent: It was different.

>> Harm: It was different than it. The creaminess on the nose doesn't follow. On the palate came out for a little bit hot, a little bit lighter than I expected it to be. >> Justin: Well, on the palate, everything was front forward to me. Yeah, it's very, very front forward. >> Harm: And that's butterscotch and caramel on the front. >> Brent: Yeah. >> Harm: It's spice on the middle, but nothing on the back. >> Justin: Yeah, nothing. Nothing in the back at all.

>> Harm: You know, it's just kind of weird. It's, it's, it's really good. I love, I mean, I would just give it a great review just for the nose, but it doesn't quite match. >> Justin: Yeah, I ended, like, a sweet cherry vanilla on the nose. This is what, just kind of that. >> Harm: Nose, kind of cherry. >> Justin: The, and, um. Yeah, all front forward, dark fruits, some spices light. It was nice. I mean, I think the problem is those is better than the palate.

>> Maury: Like harm said, you are set up to think something great is coming on the nose. The nose was amazing. And the palate, in comparison to the nose, was a letdown. >> Harm: Just a little bit of letdown. It tastes hotter than it should be, too. It tastes a little bit, not that the pe. >> Brent: I mean, if, if the palate was, if it was full palate at that flavor, it would be fine as well. >> Harm: It's just amazing.

>> Brent: It's just completely different, you know, than the nose. >> Harm: I know. They're, they're trying to balance the Muscatel by 20 months. Seems like a long time. >> Brent: Yeah. >> Harm: Maybe if they left it for 24, we get the rest of the palate. >> Maury: Maybe they went too far. >> Harm: Oh, maybe. You think they went too far? >> Maury: I think 20 months of Muscatel being strong flavor might be long. Remember the last one was only twelve.

>> Harm: But we're just missing some of the back palate. That's why I. Justin, what do you think? >> Bob: I got lemon curd on the nose, pears the palate. >> Harm: I got pears on the last one. Okay, go ahead. >> Bob: I did get bitter note on the back palate. Really sweet in the middle mid palate. And the finish was sweet. >> Harm: I got sweet front, spicy middle. >> Maury: Mhm. >> Bob: But it was, it was fun.

It was just. The muscatel is too strong for me. >> Harm: Is it, uh. Okay, so you guys think it didn't get. You think. You guys think it got too much time? I think maybe could use a little bit more. >> Maury: No, I think not too much. >> Brent: I'm leaning your way. I think if it got a little more, the back palate might have come in. Yeah, that's what I'm thinking. But who knows? >> Harm: I mean, we don't make the whiskey, we just drink and tell you about it.

>> Brent: It's, uh, it's a crapshoot when you're cast finishing. You know, that's, that's the thing. You got to make that judgment call. And sometimes you call early, sometimes you call too late, sometimes you call right on. >> Harm: I had some really good wine, finished bourbon the other day. I'm talking about on this show, but I'll tell you about later. So some good stuff coming out these days. >> Brent: Well, we're gonna give the, uh, ad rattray cast finish, 14

year old noctu Muscatel finish. A well deserved three sips. >> Maury: Interesting. >> Brent: So that's gonna take us for the. >> Harm: Nose, but didn't come through. >> Brent: Yeah. And again, it's. If somebody brought a bottle of it, of the house, I'd sure as hell drink it. >> Maury: Yeah. >> Brent: So we're gonna have Justin tell us about our next whiskey.

>> Bob: So now we're going to talk about ad rattray cask finish. Eleven year Glen Rothy's cask. 166 Sherry cask. It's a healthy 65.9% alcohol by volume, or 131.8 proof. This single cask of Glen Rothy's was aged eleven years in a sherry butt. And I love a big butt. I cannot lie the color of this Washington yellow on the nose. I got like an almond croissant. No hint of the big, bold proof to come on the palette. I got a full, wide bandwidth orange marmalade cake on the finish.

That's where the proof comes out. Really long, luscious, beautiful heat. What did you think? >> Harm: Harmony, I have to disagree with you. On this one and I, and we talked about the ratings when we're writing our reviews. I have to disagree with everyone on this one. I, I'm the one who did not like this whiskey. Everybody else seemed to like this whiskey. Uh, uh. To me, I'm getting a hint of sulfur on the nose and, and a little bit of musty Oakland. And on the palate especially, it's a

spice bomb at first. And there's vanilla and. Hm. That orange marmalade he's talking about is there, but underneath, but it's covered up, um, by a little bit of funky, musty oak for me. >> Maury: I think you're the only one at the table. >> Harm: I'm the only one who's sensitive to this stuff. I can smell you're getting a preview. >> Bob: Of your next reincarnation. >> Harm: There you go. >> Brent: He was used to sulfurous things where.

>> Maury: He came from, but I'm, um, using sulfur in Transylvania. >> Harm: I'm very sensitive to TCa as well. I'm sensitive to some of these off things in wine and I'm just getting that. This barrel to me, just does not taste great. >> Brent: Are you sensitive to lmnop wondering wxYz? No. >> Justin: Yeah, I got on the nose. I got angel food cake. >> Harm: That's what came out. >> Maury: I mean, that is huge.

>> Harm: The cake is under, it's a hint of sulfur there first. To me, it just popped out. >> Justin: Angel food cake just like popped out to me right away. It was, you know, on the, uh, on the palate. It was just this huge spice bomb right on the front of the palate. And then the, and then it just yolk. And then it went. And then it just kind of lingered off. And you got that angel food cake and then the, then the, uh, your

finish just lingered on and on and on. That was, this was one of the nicer ones that we've had. >> Harm: I mean, this is a food cake. This does not take. >> Brent: Yeah, I'm vanilla cake on the nose, white flowers on the nose. Uh, and then the palate, just sweet oak molasses, kind of burnt toffee. I get the citrus undertone underneath all of that. And then just heavy baking spice. Spice bomb. >> Harm: You guys all loved it. I do not want to.

>> Maury: I think Bob, spot on with the description. I mean, I couldn't have said it any better than that. >> Brent: Hold on, let me rewind the tape. I got to save that. >> Bob: Love the smell. >> Maury: Uh, happen once. >> Harm: Yeah. I won't again. On a scale of right to wrong, you guys are all wrong.

>> Brent: Well, we're going to give in spite of you, we're going to give the 80 rattray cast finish, eleven year Glen Rothy's sherry cask finish, a well deserved four sims. >> Maury: That's classified. >> Brent: So that's going to take us to our next one. We're going to have more. Tell us about that one. >> Maury: Why, thank you, Bob. The next whiskey is last. Uh, drop release number 32 signature 32 year old old

single malt irish whiskey. It's 46.4% abv or 92.8 proof for Justin and those of you who are math challenged. >> Bob: Thank you. But I know a third of it. >> Maury: This is the third signature creation from the last drop, a 32 year old single malt irish whiskey. This release marks the last drop distillers first release in the irish whiskey

category. The story behind this signature creation began when Rebecca Jago, managing director of the last drop distillers, Louise McGuane, and Helen Mulholland, master blender of the low gill distillery

and a legendary figure in irish whiskey, convened at the McGuan family farm in Coraclair to taste a. >> Harm: We were helping you with that one. >> Maury: Exceptionally rare irish whiskeys from JJ Corey's library of flavors. >> Harm: Wow. >> Maury: A selection from this flavor library was chosen as the final array of vintage 1991 single malt whiskeys for this release before they were married and placed into an ex Oloroso butt for finishing. Release size 663 bottles.

>> Brent: For the world. >> Maury: For the world. >> Harm: We get a lot of special releases like that in Florida. Less than 1000 bottles all the time. >> Maury: Uh uh. The color, light, uh, copper nose. Definitely getting some dried fruit, cinnamon sugar. >> Harm: I got apricots. >> Maury: You're absolutely right. There are some apricots, hint of raisin on the palate, toasted almonds, raisin, dark chocolate, creaminess, viscosity, mouth

coating. Uh, the finish, there's some fruitcake, there's some raisin, there's some nuts, and then it just sort of slides onto oblivion. I thought this whiskey was lovely. This is a all day super. None of us here are huge irish whiskey fans, but this could take a non irish whiskey. I am now drinker. Ah, exactly. This is an irish whiskey for anybody. This is really pretty fantastic. >> Harm: Anybody who can afford it.

>> Maury: Well, I'm talking about the price. I mean, I'm sure it's astronomical at 32 years old with a high angel share, but it's phenomenal. >> Justin: The one thing I got on the nose that was kind of unusual is I got some butterscotch, which I would never think to get on irish whiskey. >> Harm: Sometimes, um, a little bit. >> Justin: But I mean, it's uh, uh, but, yeah, you nailed it with the, uh, with the tasting notes.

>> Maury: Um. >> Justin: Um, the creaminess of the mouth feel of this. It's. And, you know, when you think of an irish whiskey, there's. It just doesn't taste like your typical irish whiskey. >> Harm: No, people get that we. The irish whiskeys we drink in this country tend to be blends. >> Justin: Right. >> Harm: This would be single malts. >> Justin: Yes. >> Harm: So that's the thing. Single malt irish whiskey is a different category. They're so great.

>> Brent: I it's real whiskey. >> Justin: Right. >> Maury: Well, we don't get a lot of single malt irish whiskey. >> Harm: I sell a lot of them. Come on, you gotta go to right shops, Justin. >> Brent: I'd go there, but it's too expensive. >> Bob: This is a serious irish whiskey. I'm not very familiar with the single malt category of irish whiskey. >> Brent: Um. >> Harm: You come by the store on the nose. >> Bob: I got potpourri, pears,

apples on the palate. I got, like, strong apricots, gentle caressing wood, the finish, bitterness, raisins. Um, I could live in this dram all day. >> Harm: Ah. It's probably the best irish whiskey I've had, and I've had some really amazing ones. >> Bob: This is really good buffalo trace with this last drop series. >> Harm: Buffalo trace bought last drop. >> Bob: They do have really, really good, um, expressions most of the time, and this

is one of their really good expressions. I see why they picked it. >> Brent: I just. I I can't thank Rebecca jago enough, because she's. From the day I met her, she's always been very generous with sending us samples. I mean, very few of these go out to the media. Very, very few. You don't see a lot of people talking about last drop, because, quite honestly, they don't need to. >> Harm: It's unobtainable. Uh, it's frankly unobtaining.

>> Brent: But she's such a lovely lady, and she's always been very great about sharing stuff with us. And this one is just off the chain. Amazing. It's just. It's just on the palate. It's almonds and raisins. >> Maury: Mmm. >> Brent: Oh, so good. Well, we're gonna be rating the last job release number 32. Last drop, 32 year old single malt irish whiskey. A well deserved five cents. >> Harm: Oh, my goodness. >> Brent: Yeah, yeah, yeah.

And it's five because we don't have a six. So that takes us to our last one, which is the last drop release number 33, 40 year old 15th anniversary blended scotch whiskey. So they just. Last drop celebrated their 15th anniversary in 23, and they were founded in 2008 by James Espy. And Tom Jago, um, one of those guys was the guy behind Bailey's irish cream, which sold their billionth bottle, I think, a couple of years ago. So. >> Bob: Billion.

>> Brent: Yeah, billion. So they marked this milestone with the release of a limited bottling of a 40 year old blended scotch whiskey created for the occasion by their master blender, Colin JP Scott. Uh, some of the grain whiskey in this blend was distilled at north, uh, Scotland distillery. Um, the smallest grain distillery in Scotland, which closed back in 1980. >> Harm: Um, called north british. North of Scotland. Is it a different one? >> Brent: Yeah. >> Harm: Okay.

>> Brent: Um, in its day, north of Scotland, Washington thought to be one of the more flavorsome grain whiskeys around. So this one's 47.1% abv, 845 bottles for the planet. On the nose, it's apricots and honey and a lovely vanilla. And on the palate. Mhm. The apricots come through. Huge almond extract of an essence. Call it what you will, but the almond is just. It's just there. >> Harm: Marzipan. >> Brent: Marzipan. Marzipan. Marzipan. Marzipan. Um, and then I have to

agree with their. On the finish. Vanilla ice cream. I have to agree with their tasting notes. It's so there. What do you think? Arm? >> Harm: I got to meet James Espy back in 2011. We came to Florida. I got to taste his first release, the 1960. Uh, it was over 50 years old at that time. That's the best thing I've tasted forever. And. Yeah, that's gone. >> Brent: Yeah. >> Harm: This kiss. Close. Yeah. But not quite as good. But, oh, my God.

I mean, if you can get this. Get this. What you said is right. >> Brent: If you're in a. If you're in a whiskey bar and they have it available for a taste. Spend the money, spend the money, spend the money. You can't. I mean, you can't go wrong with anything from last drop. We've had some amazing stuff from them over the years, but I've actually not. >> Maury: Never seen it in a restaurant, have you? >> Brent: Yeah, they have it at Warren.

>> Maury: Okay. >> Harm: Yeah. >> Maury: That's probably the only place on the planet, though. >> Harm: Well, there's a couple places in Orlando, too. >> Brent: No, I know quite a few whiskey bars in Kentucky that have it. >> Maury: Yeah. >> Brent: What do you think, Brett? >> Justin: This? I enjoyed it. I mean, I'm thinking 40 years old. Okay. >> Harm: It can be too old, right?

>> Justin: Or exactly, you know, you thinking 2% a year, you're losing what is left in the barrel, you know, at this point in time. But, um. Um, what was left in the barrel is. Was delicious. I. All their tasting notes, all the things you have. >> Maury: Um. >> Justin: Um, is a great expression. I loved it. This would make somebody that likes bourbon drink scotch, but that's. But they have that other kind of. >> Harm: Scotch, too, so that's the kind I like.

>> Brent: Justin, you got anything to add before we close out? >> Bob: Sure. Since I started this show, I discovered grain whiskey and. Oh, my God, it's a great one. >> Brent: Well, it's not a grain whiskey. It just has some in it, but. >> Maury: We'Ll go with that. >> Brent: So we're going to be giving the last drop distillers, uh, release number 33. 40 year old 15th anniversary blended scotch whiskey. Again, it's only getting five because we don't have six.

Jesus. >> Harm: It really improved as it sat in the glass. It just got better and better. >> Brent: Well, that's all the time we have for today. I want to thank our co hosts for joining us. Thank you, Brent. >> Justin: Another scotch episode and their books. Thank you. >> Brent: And you liked it? >> Justin: Every one of them. >> Harm: Wow. >> Justin: Every one of them I liked. >> Brent: And, uh. Thank you, Maury.

>> Maury: Thank you, Bob. Another spectacular day in the damp, dark basement. >> Brent: Thank you, Justin. >> Bob: Thank you, Bob. Really a privilege to be here. Thank you. >> Brent: And thank you, Harm. >> Harm: Thank you, Bob. And I mean it this time. I'm wearing my I'm here for the scotch t shirt today. >> Brent: Well, you were definitely here for some scotch today, so. Well, for sip sudden smokes, this is made man. Bob, thank you for

joining us. Remember, life is too short to drink bad whiskey. Unfortunately for this show, we didn't really have to do that, so not a single one. >> Justin: Even though it's called Scotch, it's amazing. >> Announcer: We hope you enjoyed this episode. If you're listening to us online, do yourself a favor and TAPD tappity the subscribe button. >> Brent: Give it a little tappy tap tap tap a roo.

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life. From the dude in the basement studios, your host, the good old boys, will see you all next time. >> Brent: Don't.