That’s a nice fancy book

It on the next episode of Sip Suds and Smokes, the whiskeys we're going to be discussing today. Um, we have from Yoichi, the Yoichi single malt Japanese whiskey, ten year old. Yes. The larceny Brell proof Kentucky Straight bourbon, number A 123. Yes, I know we're getting date 123 this far into the year. I'm sorry. The Jack Daniels Tennessee Whiskey, ten year old batch two. The Jack Daniels Tennessee Whiskey,

twelve year old batch one. From old Petrero, we have the old Petrero single barrel straight rye Whiskey. The old Petrero Rye Whiskey, Sherry Cask finish. The old Petrero Rye Whiskey, Port Cask finish. And last, from heaven's door, we have their bootleg series, 411 year old whiskeys. So these go to eleven. What's going on? You think this is one of our file release shows? 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 sits, suds and smokes with your smoke and host the good old boy. And now it's sippin'time. Hey. Yes, it's sippin'time. Welcome to this sip episode where everything good in life is worth discussing. As always, we are on the best. Thing on at 02:00 a.m. That's it. Because they got rid of the karate kid at that time. You never can't read the cure. Uh, I know you guys are like boomers, but

you need to look into this whole streaming thing. You can watch anything at three a. Um, m these days. Uh, that's the problem. It's more special when you can't. DHS, maybe. Not the triple X rated stuff, Brent. I mean, think about it this way. When you see a Star Trek episode and you just download it and you watch it anytime, that's one thing. But if you're flipping through channels in a strange city somewhere. And there's Captain Kurt. It's a special day.

Exactly. It's a special day. It makes it more special. Well, this is made man Bob. And joining me today are made Man Bret. Hey, thanks for having me. It's good to have you. And good old boy Jesson. Good morning. Awesome to be in the basement again. And good old boy harm. I'm excited to be here, Bob. You should be. It's a pretty good day. So our sip segments are all about wine, distilled spirits, tea, coffee, and pretty much anything else you can drink.

And the whiskeys we're going to be discussing today, um, we have from Yoichi. The Yoichi single malt Japanese whiskey, ten year old. Yes, the larceny Brell proof Kentucky straight bourbon, number a 123. Yes, I know. We're getting to age 123 this far into the year. I'm sorry. Uh, the Jack Daniels Tennessee Whiskey, ten year old, batch two. The Jack Daniels Tennessee Whiskey, twelve year old, batch one M from old Petrero. We have the old Petrero single barrel straight

rye whiskey. The old Petrero Rye whiskey, sherry Cask finish. The old Petrero Rye Whiskey, port cask finish. And last, from heaven's door, we have their bootleg series, 411 year old whiskey. So we're going to ask Justin, against all of our better judgment, to tell us what the sips ratings are. We have better judgment? Well, we used to, but then we started drinking. We started having Justin do the sips ratings, and then it all went out in the window. So. Take it away, Justin.

Okay, well, today we have Mr. Miyagi from Karate Kid. No, we don't. No, we don't. One sip. Give me a glass of water to wash out my mouth. Gangadin water. Not buying it. Bring water. Bring water. Two sips. That's more Japanese than him. Yeah, nice, but what else do you have? Well, isn't that nause? Three sips. Three sips. Miss Madison with him. Interesting. What was this again? Interesting. Four sips. Let's keep this secret to ourselves. Pour me another, Daniel. Son, that's classified. Five sips.

Oh, my. I was unaware anything could be this good. Oh, my goodness, yes. Oh, my. The Japanese anime girls liked it, so. It'S one out of five. Yeah, I'll take. They'll. They'll do anything for money, right? Yeah, pretty much. Well, we are in America. All right, well, we're going to have, uh, harm tell us about our first whiskey.

Well, thank you, Bob. I really appreciate the opportunity today. ThiS is Nico whiskeys. So excited. Yoichi single malt. And, uh, this is a ten year old Nico. Uh, Whiskey Distilling Company was founded by Masataka Takatsuru, the father of the Japanese whiskey industry. Yeah, ma'am, he first produced in 1940. Uh, actually, he first produced for another company named, uh, Yamazaki before that, in 1923. This, uh, was started in, uh, 33. And in 1940,

the Nikki Whiskey started producing the ratchet whiskey. Uh, Ratchet released the whiskeys. This continues the legacy set forth by Takatsu, guided by his philosophies. Variations of malt Whiskey distilled at Nika's two distinct distilleries, the Yoichi and the Miyagikyo and grain whiskeys distilled in coffee stills remain the core pillar of Nika's complexity and creativity.

This, uh, is a single malt. Though there's no grain whiskey involved, the Oeichi single malt ten year old marks a return for the distillery to traditional age statements. It's been about ten years since I've seen an age statement. Uh, Nika. Nika is releasing this expression to commemorate ten buildings located within the Yoichi distillery site that received special designation from the Japanese government as Important Cultural Properties in February 2022.

A historical nod to Nika Whiskey's remarkable contribution to Japanese whiskey. That, uh, was also the year that Masera, uh, Takasuru, uh, got married to Rita, his Scottish wife. He learned how to make whiskey in Scotland, came back to Japan, changed it all, changed everything. So the Uichi single malt ten year old will be released annually in limited quantities. And thank you, Bob, for getting this, because it's not in Florida yet, officially, and this is the first taste. The color is

a beautiful gold. And on the nose, my initial notes were, it's all about peach and apple blossom and melon. Then I got candied. Ah, melon rind and a hint of chocolate. And now we've let this sit for about an hour while we were tasting and doing our notes. And I put a little water in there and, um, the fruit is still there. It's actually just gotten bigger in the glass

since it's been waiting. But adding water brought out more cherry and vanilla notes, which I didn't get before, and a hint of smoke on the palate. The first thing that hits is the peat. It's this beautiful peat smoke and then chocolate covered fruit. And the finish is medium long. It's, uh, a lot of retro nasal smoke coming out. Gorgeous mouth coating. It's delicate and beautiful. It's just one of my favorite Japanese whiskeys ever. And you should get this if you can find it.

Yeah, I wrote bright and fresh. And that's just even though it's got that little bit of that little bit of that peat, that smokiness to it, you really enjoy this one. I mean, you have all those fruits that come out. The vanilla, the cherries, the little bit of the flowers that come out on. It's just, uh, a great expression. Creamy mouthfeel. You last forever on your mouth, man. They're doing something right there. I don't think they want to make whiskey, Bob, what do you think?

Well, I'm like you. When I got offered this sample and they said, it was a ten year age statement. I about swallowed my tongue because I can't remember the last time I saw an age stated Nica anywhere. Um, so I was extremely excited to get this and it did not disappoint. In fact, honestly, it's exceeded my expectations. Um, the nose is absolutely beautiful. Um, just sweet honey, like white wildflowers. I think. Justin, you said cherry blossom we were drinking. Yeah, cherry blossoms,

white peach. And on the palate, it's just. Don't think you're drinking an Isla, don't think you're drinking something with a heavy peat. M It's just that wisp of smoke to make it interesting, but you've got that char like campfire smoke. Um, it's sweet. There's honey, there's burnt toffee in this. There's a little bit of cherry on it. Um, even with a little water, it just gets better. This is really one of the best ones I've had from Nika in quite some time.

And they make great whiskey, so that says a lot. Um, yeah, if I can find a bottle of this, you can bet your rear end I'm picking it up because this one's fantastic. What'd you think, Jesse? So I got pears, apples, cherry blossoms, tangerines. Felt like I was waking up in Washington, DC. You know, when you say tangerine, I didn't get all that citrus till now. It's been sitting in the glass. The citrus is there.

The water really brought it. I did a drop of water after we had it open for an hour, and that brought out the tangerine a lot. Very fruity. The whole thing is very fruity with a light wisp of smoke there. Yeah. The citrus is all up front, like all front palate. Ah. On the palate, when we first opened it, I got big apples, nice gorgeous wood. Then different notes come out talking about the same time. I'm sorry, he's describing something else. Big apples and gorgeous wood. Okay.

The finish is beautiful. It's like she gives you just a beautiful kiss goodbye before she leaves is just un. And the finish, it stays with you and it stays with you and it stays with you. I mean, it's just so incredibly well done. That being said, it's still delicate. Yeah, it's gorgeous. Oh, no. It is the prime example of a Japanese whiskey. It's subtle, it's nuanced, it's feminine, it's layered. It's not in your face segation. A glass. It's just so well done. Uh,

applause to these guys. They knocked it out of the park with this one. We're going to be rating the, uh, Yoichi single malt Japanese whiskey. Ten year old and extremely well deserved. Five sips. We did a bunch of Yoichi and Migikyo earlier in the year, um, when the brand ambassadors were in town. You went to that thing, too, right? Yeah. Uh, this is better than what they brought. I mean, and again, not saying that their regular stuff is fantastic. I mean, I still have a

bottle. I keep a bottle of Nika days on my shelf at all times because, uh, for a very reasonably priced whiskey that is a non age stated whiskey, it's bright. It's like drinking sunshine in a glass. It's got that coffee malt, but it's so well done. I mean, for the money. I know at least one of us picked it as Whiskey of the year that year that it came out. So it shows what they make. They make great whiskey, but wow. Yeah. Uh, this, uhe, uh, ten year is, is something a little bit more ethereal.

Um, do we have time to start the next one? We'll talk about this. We'll just keep talking about this. All the barley from these whiskeys. Most of these Japanese single malts comes from Scotland. They don't grow enough barley in Japan to do this. It's all about rice patties and, uh, corn, I think. But, uh, no, not corn. Wheat. Wheat. Wheat. Anyway, so their grain whiskey stalks and their malt whiskey stalks come from overseas, but it's all distilled in Japan.

Hey, and we're back, and, uh, we were waxing poetic about the, uh, uiche ten year. But let's move on to our waxing. On or waxing off. Depends on which hand. That's right. Don't go there. So we'll move on to our next whiskey. And our next whiskey is going to be the larceny barrel proof Kentucky straight bourbon. This is the A 123. Yes, I know it's late in the year, and we're just getting to it. Sorry, but it also came

in kind of late. I'm retail, and they sent me a 123 in May when we should be getting the B five. Yeah, well, this is, uh, the A 123, which is the first release of 2023. That's 62.9% ABV, 125.8 proof, non H stated. The A 123 is the first release of larceny barrel proof for 23. Uh, following the standard heaven Hill coating procedure. The first letter of the batch indicates, uh, which of that year's

releases the bottle was part of. Starting with a. With the second digit is the number that determines the month, and the last two are the year that it's released. So this release consists of barrels aged between six and eight years and is non chill filtered. Some mash bill is 68% corn, 20% wheat, 12% malted barley. Um, it's got a beautiful old copper penny sort of burnt bronze color to it.

On the nose. To me, this is like walking into a candy shop or like just inhaling a box of Werther's originals. It's nougat, creamy nougat and caramel, milk chocolate, brown sugar. It's just all sweetness on the nose. On the palate, though. M on the palate. Boom. Just huge. Just right in your face. Tannic, but not overly tannic, not drying. Um, lots of pepper, spice, um, aged tobacco, cigar box, a little bit of old leather. I get sort of that burnt toffee on the finish. Just a huge

larceny. I, uh, think this is one of the best ones I've had so far. What do you think for sure? This is above and beyond some of the other stuff that they have, but you're taking your regular larceny, and, uh, you're just giving it a big kick here on the nose. That brown sugar, that butterscotch, that candy, all that sweetness candy coming out on it. And then on the palate, that vanilla, caramel toffee, the tobacco pepper, it's just so well blended

together. And that creamy mouthfeel finish goes on and on. What a way to start the day with these two expressions that we had, one after another. This actually fooled me because I didn't think it would be a weeder. But it doesn't taste like it, right? Exactly. Well, this is always a lighter one, and usually we'll do these with Elijah Craig, barrel proof, and it tends to sort of blow it out of the water because it's an entirely different whiskey. It's a lighter style, but this one,

nothing light about this one, baby, let, um, me tell you. You find one of these still on the shelf. Grab it, Justin, what'd you think? So this whiskey, for me, comes on really big, really spicy, and then midway through it, it tastes like someone did a really good job kind of charcoal filtering it, even if it's not charcoal filtered, and it just smooths out by the end. The finish is long,

but not as big as the beginning. But, um, this is probably one of the best larceny barrel proofs I've had for a while. I agree. For me, the spice didn't come out till it sat in the glass for that time we've been talking and, uh, reviewing. At first, it was all about nougat, caramel, brown sugar, vanilla. That's because we gave you a neck pour to start off with. Neck pour. Anyway, uh, but you know

whAt? On the palate, it's not just candy. It had a really good tannic grip, and I had, like, pipe tobacco. Yeah, pipe tobacco coming up. Ah. But now that's been sitting on the nose, the spice is there. Yeah. Like aged, damp tobacco in a tobacco barn or that pouch of type of pipe tobacco. Not the flavored stuff, but just the regular, the real old. Yeah. Like my grandfather used to smoke. Exactly. Yeah, absolutely.

Lovely. Uh, this one, I think, again, we've been fortunate to have tried, I think, pretty much all of, I think, every one of the larceny barrel proof releases since they first started. And I swear, I think this is the best one of all. I agree. Yeah. Uh, these go to eleven. Exactly. So we're going to be rating the larceny barrel proof Kentucky straight bourbon number a 123. A well deserved five sips. What's going on? You think? This is one of our fall release shows?

To have two that good right off the bat, uh, that's pretty impressive. So let's go to Justin, have him do our next

whiskey. So we've got Jack Daniels, Tennessee Whiskey, ten year old batch 248.5% alcohol by volume, or 97 proof. It's 80% corn, 12% malted barley, and 8% rye. So it's hard not to compare this to batch one. Batch two, I think, is a lot better. It's just a lot bigger, a lot bolder. It doesn't finish flat on, um, the nose. I got corn, caramel toffee, candy corn on the palate. Came through with the candy corn again, and I got some coffee ice cream. And the finish was, um, light, but really

nice. And it's got just a nice hint of wood to it. They did a really good job with this expression. What did you think, Brent? Yeah, I enjoyed this one. Um, I think this is better than the batch one that they had. Uh, I, uh, got to try this one up in Tennessee as well. And batch one was. Yeah, yeah, there's nothing wrong with. Remember batch one. I've had so many whiskeys between now and then, I don't remember batch one at all. I had it at a bar recently with one of my

neighbors. No, a few years ago. It could just be, but it could be the brand damage woman used to. Watch my dog, and she was the bartender, so it was like, different place, special people. You're having a whole sense memory thing going. Yeah. Me, it was just like another day. Drinking a whiskey. Yeah. Hanging out. That's a lot of them. But I mean, sometimes you remember particular whiskey. Yeah, I know you get all the cheers. Batch one, I remember. I liked it.

Paid a lot for it. I had a lot of expectations for batch one, too. It was okay. But I liked it. Well, because I think people like to see the age statement on some of these things. I think they're expecting more than a regular Jack Daniels. And this definitely brings much more. They're getting it with this vastly much. More because when you taste this, there's no way that you. Oh, this is Jack Daniels. Yeah. If I handed that to somebody and didn't tell them what bottle it came out

of, in a million years, they're not going to guess right. And again, no knock against, Jack. I mean, they sell a metric ton of that stuff. Minute they're 80 proof, regular black label. It's entirely different. Different animal. Yeah, completely different. Like a mixture's ten, honestly, like a low. Oh, I know. Entry proof. I'm so happy that they've changed it, Jack, because it was old number seven and nothing else for the longest time.

But now they're opening up and they're getting all of these amazing barrels and all this amazing whiskey that they have that they're not blending down to old number seven. They're letting it stand on its own. It shows you what really amazing whiskey they've got sitting in the Rick house. Oh, yeah. Uh, this is amazing on its own. I get that cherries, vanillas, that tobacco. It's just a great mouth. This is a great contrast to the first one, which, ah, there was

no fruit in the first one. It was candy. This is fruit, like you said. Cherry vanilla. Yeah. Fruit salad. Yummy, yummy. But it still has those dark candy, uh, notes as well. Some dark fruit, too. Yeah. Just extremely well done. I mean, huge m long finish for me. Try with watEr. It's got just enough Tannin on the front. It holds your interest. It's got a pretty good finish on it. Well done. Water didn't help it. Didn't hurt it. Didn't help it. Yeah, leave it.

Uh, you know, it's worth a try. You never really know. Well, we're going to be rating the, uh, Jack Daniels Tennessee, uh, whiskey, tenure batch two. A well deserved four sips. Classified. Still good, though. Yeah, really good. Well, normally you don't start a show off with two fives. Normally we'd be peeking at that four going, man. It's the best thing we've got on the table. But fortunately, we're doing well today. Good day. Let's have, uh, Brent tell us about our next one from Jack.

Thanks, Bob. This is the Jack Daniels Tennessee whiskey. It says twelve year old. So two years older than what we just had, 53.5% ABV, 107 proof. So a little bit higher of,

um, a little bit higher proof on it as well. And it's, uh, mash bills, 95% rye, 5% malted barley. So what happens with that? With this, it's a whole different, uh, animal, uh, with a twelve year old here, it's kicked it up a notch. Um, we're dealing with the colors. The same kind of dark, golden, um, copper penny on, uh, the nose. You get the cherries, you get some, uh, tobacco, a little bit of vanilla on there. Yeah. I'm getting marzipan, which wasn't here earlier.

Yeah. Coming out a little bit candied. The mash. Wrong. That's on the script. That's incorrect. Okay. Yeah. Um, but on the palate, this is a different animal compared to the ten. They're so different from each other. And they're the same. I mean, you smell them and it's like these are from the same place. Right? Holy cow. Right? And I don't know if it's, uh. And not that one. Well, that one's horrible. But this one's good. I mean, they're both really good. They're just different.

When we were tasting, Bob, you and Brent both that you don't think you see the same place. But for me, when I smell these side by side, I smell the same place. For me, I would say that these. Were from, there's a base there. But if I just Handed you one and then hand you to the next one, right after that, you'd go, whoa, those are different. Yeah, well, that's the first initial reaction. But, uh, that cherry and vanilla note with the roasted nuts and the spices,

it comes through both. It's just more intense on the twelve. Yeah. This one has, uh, that deeper tobacco flavor to it as well. That's the two years extra. Right. I think that's exactly the two years that comes through. And the finish just doesn't want to end as well. Uh, I don't know what we're doing. Starting off the day with four expressions like this. Something's wrong. Bob, what'd you, who'd, uh, you upset on this one? Do you have a genie in a bottle?

Just get out and leave the rest of the whiskey for me. Yeah, I mean, it's not Jack, but it's Jack. Jack, uh, is coming out and they are really, um, changing up what people are thinking about what Jack was. Okay, so now I kind of understand what you're saying because if you give me the Jack 80 proof old number seven with these, you'd never. Yeah, you're right in a million. I think the ten and twelve I could recognize from coming from the same distillery.

Yeah. It's an entirely different flavor profile. How long has it been since you've had old number seven? Probably not that long. I drink a lot, Justin, what do you think? So it's like on the nose, it's like I'm smelling a cherry vanilla Coke and I'm burning a kerosene lamp in the background and just feel, uh, like I'm eight again. It's great. You're camping. Yeah, camping. And passed out drunk by the fire. I got into Daddy's liquor again.

It happens all the time. You know how many times I had to roll him away in the campfire's. Liquor was not this good. Yeah, I know your dad. Yeah. Your dad didn't spend this kind of money. Yeah, that was more like Boone's farm. And maybe the occasional bottle of crown that one of his reps gave him. I said the drug companies gave us the best stuff. Yeah, but nothing this good. Legitimate drug companies. Yeah, legitimate drug. Not the kind you're thinking. They drink better. You should qualify.

Daddy was a doctor. Yeah, it's not the Cali cartel. Yeah. Uh, we got a rating. Sir, you're still. Still sipping. He's still nosing that glass. Yeah. It's so pretty. You're violating that glass with your nose. It's like a dusty tobacco barn. Uh, it does kind of taste like a dusty. Yeah, there's a little bit of a dustiness to it. Yeah. Comes out like cherry pipe tobacco. Old dusty wood, but not overpowering. Not like an, uh, old, dusty whiskey. They said, oh, this.

Doesn'T have the funk, but it's got that old wood. And it's different because they did Sinatra, which was really good. But that was more like a Jack than what you would expect and stuff. And this like gentleman Jack amped up. Yeah, exactly. And this is different than that. They've, uh, managed to improve themselves like Jack. Uh, well, why are we reviewing other whiskeys, man? We got four more to go after this. These go to eleven. Um, but, yeah, this one's an entirely different animal.

It's lovely. So we're going to be rating the, uh, Jack Daniels twelve year old a well deserved four sips. Guys go off on tangents. We can't start talking about more Jack. We got four left. Yeah, we're fine. We got time. All right, so harm is going to tell us about our next whiskey.

Thank you, sir. So the old Patero single barrel, uh, rye whiskey, uh, is 64.95% ABV, or 129.9 proof. It is eight years old and three months old. The, uh, old Patero single barrel straight rye whiskey is Asian American oak. The wood is air dried for 74 months, and the barrels are fully toasted and charred by hand. 24. 24. Sorry. If you're really dry. Yeah. Over an oak fire. And the mash is 100% malted rye. Let me say that again. 100% malted rye, not

Barley. And it's fermented for four days and double distilled in a traditional copper pot. Not regular rye, malted rye. Yeah, Malted rye. So it's a beautiful old copper nose, but. Old copper color. But the nose is where it's at. It is cereal. It's got green and dark at the same time. It's sweet milk chocolate and rye bread. Um, it's just really interesting. Just the rye bread comes out. The malt is there. I don't know what that. There's a high tone that's kind of

sweet. And on the palate, it's creamy. Mhm. Rich, rich cream, little citrus underneath, good pepper. And heat from the alcohol. And it's mouthwatering. It doesn't dry you out, it makes you salivate more for another sip. Um, the finish is quite long and sweet, like rye bread. Toasted rye bread. Brent, what do you. I put on the nose? I have malt. Malt. Malt and Cheerios. Yeah. That's what I put for my nosing on

this. On the palate. I got some white pepper, the malt, and I was like, should I have Cheerios again this morning or what? Uh, I was surprised by this because I was thinking, you see 100% rye and you think, okay, well, let's get into that. What we normally know about. But that malt really changes the key word. Malted rye. Right? Exactly. So just like Canadian rye is so different. And this really brings out. Bob, you got us another really nice one here. I don't know why. My first time tasting.

Yeah, it is. I didn't know what I was going to get into here, having these samples here. And I'm like, wow, I'm surprised. Uh, I'm happy. Bring me more, Justin. So I got brinner on this thing. Breakfast, lunch, and dinner. For breakfast, I got malt. For lunch, I got red pepper and Parmesan cheese like I'd put on pizza. And to be fair, I had that yesterday. So maybe it's just coming back. There's no parmesan cheese. Brush your teeth, you animal. Oh, that's it. And, uh, red hots on the

palate. The palate was really cool. Like, the flavor migrated all over my tongue different places. And then I got notes of mint and lemon, and I got a long tobacco finish with this thing. Yeah, I did get some of that lemon to it as well. You're right there. Yeah, I didn't mention it, but, yeah, when you think about it, does wander all over your palate, right? Yeah, it's like a hot Tody finish. Pretty cool. What do you think, Bob? I think this is absolutely lovely.

Um, I've had old Petroleum before, some of their past releases over the years. I think I have, like, a 21 year old rye somewhere in this house. Um, God knows where it's at, but, um, yeah, this one on the nose, it's creamy, it's delicious, and we'll be back. Hey, and we're back and we're discussing the old Petrero single barrel straight rye whiskey. Uh, on the nose again, it's the creaminess. It's cream of wheat. It's fresh rye bread. For me, it's not cream of

wheat, but it's that porridge, creamy. Yeah, it's porridge. Porridge. Yeah, that's what I'm saying. Not so much the wheat, but that. Porridge, I guess, would be cream of rye, my friend. Cream of rye. And then just on the palate would be a hit. Cream of rye. Mhm. On the palate, it's got just a little bit of tannin on the front just to give it a little bit of an edge, but it's got that bright lemony peel to it on the front, especially on the teeth. It was somewhere between lemon and orange.

Yeah, I get that citrusy on the front palate, I get that spiciness. Um, I get that beautiful mouth coating of the malt. Um, and the finish on this thing just goes on and on and on and on. And it's an absolutely fabulous whiskey. I mean, I don't have a lot of experience with Petrera. I've had a few over the years, but know recently, and when they sent these, I want to like, oh, great. I want to get Rio Crane with them. Where do they make this? San Francisco. Oh, cool.

Yep. So, so please, when you guys are listening, uh, next time send whole. Cause these samples were too small. Man, this is fantastic. I'm coming to see old Petrero. Yeah. So we're going to be rating the old Petro single barrel straight, uh, uh, rye whiskey. A well deserved four sips. That's classified. So we're going to go

to our next whiskey and we're going to have Bret tell us about that one. Thanks, Bob. This is the old Petrero Sherry Cask finish. Straight rye whiskey, 63.23% ABV. It's 126.5 proof. It's four years, three months. So, uh, initially when you hear four years, three months, I'm just thinking like, that's kind of youNg, but sounds like. A short federal sense. Yeah. So the old Petraro Sherry Cask, finished rye whiskey, is aged in American

oak casks. The wood was air dried for 24 months and the barrels were toasted and charred by hand over an oak fire. The whiskey was then finished in used Olaroso Sherry casks. The mash of 100% malted rye is fermented for four days and then double distilled in traditional copper pot whiskey stills. Just like they use at Club Fed. Mhm. Yeah. Whiskey, that's different pruno. Yeah, exactly. Bruno, this is kind of the brighter copper case recently. Well, it's debatable. I did get paid.

Yeah. So it's a win for him. So on the nice, uh, lighter copper penny finish on it, um, on the nose, a lot of fruitiness on the nose. I get that sherry really comes through on the nose from the cask, on the palate. I get the sherry balance on it with the malt. It just works really well together. And then I get some, uh, light pepper, I get some orange on the finish, a little bit of tobacco. It is gorgeous. Uh, it is. We have three different expressions today that

we've had, and this was my favorite of the three. Now, between three of us, we each had a different favorite expression when it started off. I think I like the original the best. Right? I like this one. And then we're going to get to the next one, which somebody else better. The original was great and we all liked it. So as long as they don't mess the barrel finish up, it's only going to be as good, if not better. Yahoo. Yeah. So I added water to this one and I think I'm getting.

I added water out of all of them. Yes. I didn't add water to all of them. The water I think really helped this. I'm getting more. Your notes. To me, it was more muted without the water. Yeah. And then what I did afterwards is I took the first one, the second one, the third one had one sip. One sip, one sip. Put them all together, and it's like mind blow. Yeah. I've never heard of this stuff before. It's really good. I've been hearing about it for years and I've never had it. Yeah. Closer to the

mic. Thank you. I'm just fantasizing about sitting on the hills in San Francisco and hand charring these barrels myself. I would volunteer to do it just to have some of this whiskey. They don't need to pay free labor. They got for some free labor. Just give me some sourdough, know, so I don't get hungry. That'd be great. Some seafood. We're good. Yeah, you're easy to deal with. So. Cherries, milk chocolate. What else did you say you got? The late peppers, some orange, some, uh, tobacco notes.

Yeah. On the first one we had lemon. I didn't get the lemon on this. One, but it's got the red fruit. More sea salt, caramel on it, vanilla. Bigwood. He keeps talking about Bigwood. It's just those anime girls. Yeah. He seems a little obsessed with it, quite honestly. Yeah, this is just. I know where the whiskey takes me. And the thing about it is, like, a lot of cast finishes, people tend to cover it up with cast finishes, like paint, and it covers it up. You can still.

You've got that beautiful malted rye whiskey, and the sherry just enhances it. They took it to the edge and didn't cover it up. It's not a sherry bomb. It's balanced. They did a good job. Very, very well. That really kind of plays well. Uh, I think this is the first time I've really had a nice malted rye. I've had malted rye before, but people have screwed it up. This is, uh, good. Yeah, this is well done. Um, this is pleasantly surprised.

Well, we're going to be rating the old Petrero Sherry Cask finished, uh, straight rye whiskey. A well deserved four sips. That's classified. You guys are doing well. So let's get to the last one that we've got from old

Petrero. So that's the old Petrero Cask finish. Uh, port, uh, cask finish, straight rye whiskey, 65.5% ABV, 131.2 proof. Seven, uh, years, three months. Uh, the port cast finish is aged in American Oak cast. The wood was air dried for 24 months, and the barrels were toasted and charred by handover and oak fire. That seems like a the Justin. The whiskey was then finished in 60 gallon used

FrencH oak port casks. Uh, the mash is 100% malted rice fermented for four days and then double distilled in copper pot stills on this one. This one was the one that was really speaking to me because it's everything that the straight rye was. But that port note is just coming through so strong. But not, again, not overpowering, not covering up. It's just boosting the whiskey up. I get that little bit of grapeiness, that little bit of raisin. I get a little bit of cherry.

M It's more raisin than cherry for me. Plum milk. Um, chocolate and raisins. Yeah, milk chocolate. And actually, on the exhale, I almost get almost, um, a menthol on the exhale. That'd be retro nasal. Yeah, it's so well done. I think the fact that it was French oak also helped as well with the port casks. I think if it was just regular American oak port cask, it might be a little bit different. But, uh, French oak brings less vanilla and more spice.

Yeah, exactly. And you're getting it on this because the spice is there. I mean, there's that spiciness in the background. Gosh, this one's really well done. I do enjoy a port cask finished whiskey. I mean, one of my all time favorites is the Gwen Murrangy in the port cask, um, the Quintaruban. Um, so I lean a little toward a port finish, but this one was extremely well done. Again, not overpowered. Just boosts the whiskey up. Um, elevates it. You can still taste that malted rye whiskey

through know real good. What do you think, Brent? Yeah. The thing that gets me so far with these three expressions is that I never heard of old patrol before. Now I have to go out and find it. So I think other people are going to take from this. Like, wow, this is something we need to find. This is something we need to try. Something different that we have to get into, uh, a regular rotation of, uh, whiskeys. Um, but it's not a regular whiskey. This is not bourbon, right?

No, this is not bourbon. This is not your single malt. This is a malted rye. It's its own category. Right. And, uh, the port for me was a little, I mean, it was well blended and everything. Uh, but I preferred the sherry over the port. But there's nothing wrong with this. Don't drink them, because that one's talking to you. One of them talked to me more than the other ones, and that was that one. But, uh, when it all comes down to it,

it's the whiskey that's going in. It's the straight rye malted whiskey. The base is amazing. Fantastic. I said that was my favorite. But the more I taste this port, I think I'm going more towards Bob's side. Yeah, I got the raisins to the dark side. A little bit of plum. I got a little bit of cloves on this one as well. Besides your other. That's from the French oak. There's definitely a clove to it. Sort of that heavy, clovey baking spice. Kind of. What really impressed me is on the palate,

it's that same. Starts out dry, but then it's mouthwatering. Yeah, it's mouth watering. And we want to have another sip. What's that? This would be amazing with food. Oh, yeah, this, I think. Uh. Aren't you feeding us, Bob a nice steak? Feed us, Bob. Feed me, Seymour. A nice steak would be good with this one. Of course. Honestly, a nice steak would be good with anyone we've had today so far.

So, uh, it's a rough day here in the clubhouse, boys and girls, so we're going to be rating the old Petrero Sherry Cask finish, straight rye whiskey. Sherry Cask. Sorry, port Cask finish. Uh, straight rye whiskey. A well deserved four sips, guys. It was well deserved.

Their whole lineup is just almost a five. Yeah, I'm bordering on a five myself. Honestly, if we had lesser whiskeys in front of it, these would have been fives bar know. I mean, all three of a good. Day in the basement. Yeah, it doesn't stink in the basement today. So let's go to our last whiskey, and against my better judgment, I'm going to ask Justin. Tell us about that one. All right. We're going to end off with, or end up with Heaven's Door bootleg series four. It's eleven years

old. It's 55.58% alcohol by volume, or 111.16 proof. That's a lot of decibels, people. The fourth annual bootleg release, the Bootleg Series, Volume Four, is a weeded bourbon, aged for at least eleven years. Finished in Islay Scotch casks. Come on, man. I've even been doing this. It's not Islay like. Yeah, Brent, you almost got it right. There you go. Uh, why put the letter here if you don't want just to say it? Who knows? People? Go ahead. And then it was Scottish people.

Bottled at 111 proof, the ceramic bottle for bootleg Four features a beautiful lighthouse in Maine and M. It's involving the 2017 Bob Dylan from his beaten Path collection, celebrating Dylan's well traveled path across the USA. On the nose, it was, like, really nice and sweet. On the palate, I got Skittles, candy cane, and, uh, a little bit of peat. The finish was light. I thought it was pleasant and fun. What did you think, Harmeet?

I think it's most words we've got out of Justin in about five years. That's because you wrote them for him. M is your name Harmeet? Bob. M. Bob. All right. Thanks, Justin. Thank you. The color, which you didn't mention, is an old dark copper. I don't see color. Uh, yeah. Uh, it's a beautiful cherry and vanilla on the nose, but not the same as, uh, the Jack Daniels. More like candy, like you said. Skittles, toffee. Uh, there's tons of red pepper and, uh, black pepper, and there's

a hint of smoke. When I added water, the smoke and the sweetness came up. And it's just a beautiful light peat. You're just getting a hint of that cask. Peaty skills. It's medium bodied. Uh, but it starts light, but then it coats your palate. Uh. Uh, I think we were talking earlier. Smoked candy. You went to a candy shop, you got a handful of candy, put it in the smoker. Yeah. Smoked candy. Yes. Jolly ranchers out of a smoker. Yeah. There you go.

So the one thing you need to do with this one is you have to add water. You need to put it on a. Cube or if you don't add. This one was tight when we opened it, and all of us were kind of disappointed until we all added water. It was just muted. Yeah, it was like, you can see that it's there, but it's just not coming through. Water. A few drops amped this up like you wouldn't believe. The other thing is that on the finish, it dries my mouth out. On the finish, it's kind of like.

A dry, very tannic. Yeah, exactly. So you get that. But, yeah, the cherry, the vanilla, the toffee, the smoke. Um, the smoke is light enough that it's very tolerable and stuff. But the one thing they haven't mentioned so far is the packaging on this. It's just amazing. I mean, the packaging in itself comes. In a ceramic bottle with an original painting by Bob Dylan on it. This particular bootleg release, it's a seaside with a

lighthouse and everything. Um, and it comes in this leather binder with a. It looks like something you put on a bookshelf in your library. Yeah. Finest Corinthian leather. I know my own needs. And what I need from an automobile, I know I get from this new Cordova. Come on, you remember this. Beyond the curtains, Cordova's workmanship, where's the weatherfulness of its appearance? I request nothing beyond the thickly cushioned. Luxury of seats available, even in soft

Corinthian leather. You played the long version. I like that. Yeah. I want the whole thing, man. But, yeah, the packaging on this, I miss him. The packaging on this is just amazing. So, I mean, it's one that you're going to have. Exactly. It's a collectible. But what's inside, it's pretty damn good, too, right? Again, uh, I agree with Brent. We all kind of looked at it and went, M. It's good, but it could be better. And then as soon as we put water in it, it just opened it up, exploded.

Yeah. And it's still a rancher and a smoker. Yeah. Throw this over a big rock, you'll be happy. The Isla cask is muted. Don't be scared by that Isla cask. No, it's, uh, not a little frog up in your face. Um, Brent's not wincing in pain, so you know that the smoke isn't that bad at all. Second peded whiskey he's had today. Yeah. He's had two that were smoky, and he actually liked both of them, so. It just acculturated him a little bit. M. Well, when you. It's not Octamore.

I put rupees in his drink. We're going to rate the Heavens Door bootleg 411 year old. A well deserved four Sips classified. Well, that's all the time we have for today. I want to thank our co host for joining us. Thank you, Brent. Thanks for the fours. Thanks for the fives. There you go. It's a nice. Think about it. Nothing today was below four. It's a good day. It's a great day. Thank you, Justin. Thank you. What a know. Everybody goes, you guys have great

jobs. You get to drink. Yeah. We got to kiss a lot of frogs to get to the prince today. We didn't. And thank you, Harm. Bob, um, there were no frogs in the basement today. This is all princes. I would have preferred princesses, but, you know, I'll take what I get. These are good. Don't make fun of Prince. He wore high heels and could still. Take your girlfriend and beat me in basketball. Exactly. Right. Well, for Sips and smokes, this is made man. Bob, we thank

you for joining us. Remember, life is too short to drink bad whiskey. Unfortunately, today, that wasn't a problem that we had. We did not have that problem. Shirts versus blouses. Blouses. Game blouse. Going back to that Yoichi is a little bit my glass. 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.

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