The terroir of Kentucky

>> Brent: Now for today's quick shot of, uh, sips, suds, and smokes. Hey, yes. Welcome to this quick shot episode where everything good in life is worth discussing. As always, we are the best thing. >> Justin: On at 02:00 a.m. that's a very correct statement. >> Bob: Well, theoretically, that's a good thing. They moved hee haw off our slot. >> Justin: Yes. >> Brent: Oh, I miss hee haw. Uh, yeah, junior samples was my hero. Well, this is made man

Bob. Joining me, uh, today are made man Brent. >> Justin: I'm, uh, ready with my cliff notes. >> Brent: And good old boy Justin. >> Bob: Good morning. Always a pleasure to make it to the basement. >> Brent: So, this is 30 minutes show. So these are our sips, 30 minutes shows, which are all about wine, distilled spirits, tea, coffee, and other things you could drink. And here's the whiskeys we're going to be discussing in

this mini episode today. From bookers, we have the bookers mighty fine batch 2023 three. We have the old Fitzgerald bottled and Bond fall 2023 release. And from the folks at beam, we have the Hardin's Creek Kentucky series, Claremont, the Hardin's Creek Kentucky series, Frankfurt, and the Hardin's Creek Kentucky series, Boston. So, yes, pretty good day. >> Justin: Well, I'll try to suffer Justin's favorite guy. >> Bob: Best impression of an f 35 fighter jet

ever. Ever. >> Brent: So we're gonna, uh, guys, he's my hero. Forget junior samples. That guy's my hero. Now, we're gonna be, uh, tasting, discussing these, and we're gonna be rating with our signature sounds. So we're gonna have Justin tell us about that. >> Bob: Good evening, everyone. This is Walter Cronkite, and that's the way it is. >> Brent: That's Walter Cronkite. >> Bob: Okay, one siphenhe. Give me a glass of water to wash out my mouth.

>> Brent: That literally sounds like the worst Ronald Reagan I've ever heard, but okay, I'll go with it. >> Bob: Two sips. Nice. But what else do you have? >> Justin: Well, isn't that, uh, nice? >> Bob: Three sips. >> Justin: Hmm. >> Bob: M interesting. What was this again? >> Brent: Interesting. It's not working. It's just not working. >> Bob: Forceps fans, let's keep this secret to ourselves. Pour me another. >> Brent: That's classified.

>> Bob: Five sips. Oh, my. I was unaware anything could be this good, and that's the way it is. >> Brent: Oh, my goodness, again. Sounds like a really bad Ronald Reagan impersonation. >> Justin: Why can't I get that in my store? >> Brent: Yeah, okay. Why are all the destroyers out to destroy me?

Okay, so we're gonna go to our first whiskey, and, uh, we're gonna have Brent tell us about that one. >> Justin: Thanks, Bob. This first one is a, uh, Booker's mighty fine batch, 2023. It's a 63.3% abv, 126.2 proof. Oh, yeah. Seven years, one month, ten days old. This batch is named in honor of the signature phrase 6th generation bean master distiller Booker no would use to compliment anything he approved of, from his namesake

bourbon to his country ham. Mighty fine was Booker's go to phrase. He would often get together with others in the whiskey industry to taste samples of Booker's bourbon, and everybody knew he was happy with his selection when he sipped it and said it was mighty fine, followed by, that's a damn good batch. Shortly before Booker passed away in 2004, his son, 7th generation bean master distiller Fred no was in charge of selecting the barrels for a booker's bourbon batch. Fred was a little nervous at

first. He had big shoes to fill. But after Booker's taste of the sample, he looked at Fred and said, mighty fine job, son. A lot of people thought it was one of the best batches, but receiving Booker's vote of confidence made it that much more special for Fred. A moment he will never forget. So, um, the color on this one, we got this a nice, nice, darker copper color, uh, to it. On the nose, yeah, I get a little bit of tobacco, pepper, mint, vanilla. I get like a little bit of a cinnamon roll,

melted brown sugar. Every time I go in at the nose, I get something different on it. It's just, it just something new every single time. Ah, yeah. On the palate, I get this warm brown sugar, and it moves to the mid palate, and then it just explodes with this, like baking spice. It just like, covers your whole mouth. You get some cinnamon, tobacco. It's just like a little, a little flavor bomb in your, uh, you know, in your, in your palate. Um, um, the, on the finish, it just lasts a long

time. Uh, uh, your first, you kind of lose your breath on your first exhale with this. Just kind of like, you know, you got to kind of catch your breath because it's, it's that kind of explosion in your mouth and then that cinnamon and brown sugar come through and, um, the finish doesn't want to stop. You know, Justin, I think if you. >> Bob: Find this bottle, go online and buy some Kentucky country ham, because the pairing between that and this Fred

know, does it a lot in his Rick house. But while doing it with Fred's great, you can do it at home. Unreal. So this bookers is so intense, it took my breath away. Two thirds of the way through it. And then I had to, uh. Yeah, catch my breath, which not usual, even for high strength whiskey. Uh, it was sweet and spicy, um, on the nose. It really reminded me of the Rick house. Like some vanilla, sunflowers, oak. Kind of like I'm walking into the Rick house and what I smell right when I'm

walking out of it. The finish is long and luxurious. This, um, was mouth coating expression. If you get this, you're gonna love it. If you don't love it, I don't want to hear it. >> Brent: If you don't love it, you can ship it to sip suds and smokes. Exactly. Here at 110 hand products, Nashville, Tennessee. Um, yeah, if you don't like it, ship it back. We'll drink it for you. >> Justin: Right.

>> Brent: Um, again, the nose on this, to me, it's when I'm making cinnamon rolls, I'll take the brown sugar and the melted butter and mix it up and make a paste and spread it out on. On the dough before I put. Put all the, uh, cinnamon down. And that's what I'm getting. It's just brown sugar and melted butter. Old weather. There's a nice queen oak on this. Um, but on the palate, it's just rich toffee and burnt caramel. And it's got a huge

exhale. But the thing is, is as big as this is, I'm not getting the alcohol burn. It's 126, and it's. >> Justin: You're getting the flavor. >> Brent: I'm getting flavor. I mean, the alcohol is not whacking your teeth on this one. This one is huge flavor, but it's not a huge burn. This is the kind of whiskey that can get you in trouble, because this is the kind that you could sit there and drink for a while before you realize what you're doing. >> Justin: Yeah, mighty fine.

>> Bob: You could drive there, but uber home. >> Brent: Yeah. All I can say is, you know. >> Justin: I am very aroused. >> Brent: Absolutely. So, yeah, this one was fantastic. So we're going to be rating the Booker's mighty Fine Batch 2023, a well deserved five. So, Justin, why don't you tell us about our next whiskey?

>> Bob: So, the next whiskey we're going to talk about, how lucky are we? Is old Fitzgerald bottled and bond 20, fall of 2023. >> Brent: This show does not suck. >> Bob: No, it does not. It's 50% alcohol by volume or 100 proof. No, I didn't do the math. And it's eight years old. This is the 14th release of Old Fitzgerald and is tied for the youngest expression to date in this line. But don't think that you're going to be bereft of flavor or fun because you're

not on the nose. I got cinnamon toast crunch and brioche on the palate. I got faint chocolate marshmallow pie. Um, and the finish was, like, nice and sweet. It could have been longer, but it was really, really good. So just drink more. You won't care about the length of the finished. >> Brent: Keep a mouthful of it, and you'll be fine. Yeah, exactly. >> Bob: It's only 100 proof, so you can drink it a while. >> Brent: What'd you think, Brett?

>> Justin: Yeah, I got, uh, on the nose, I got a whipping cream, you know, and then I got these, uh, mild spices that came through with it. After that, you know, you get that cinnamon and nutmeg and stuff on the palate. Peaches, um, and cream was really the. Was really the, uh. What? Just follow a little bit of peppery spice. Um, the brown sugar. It's. This was a, you know, our first one was a really, like a hitch face. >> Brent: Yeah. >> Justin: A really nice hitchhiker.

>> Brent: This is the exact opposite. >> Justin: Yeah. And this one is a really, uh, kind of refined and. And, like, finesse, you know, to it. They're completely different, and they're completely delicious. >> Brent: Yeah. >> Justin: You know, like, the, uh, only thing I would have to say I didn't like about this one was the finish was, like a medium. Was it just. >> Brent: Could have been a little bit longer.

>> Justin: Yeah, could have been a little bit longer. But, I mean, nothing wrong with this at all, so. >> Brent: Oh, good. I got a case of it. I was gonna give you some, but. Yeah. >> Justin: Why can't we get this at my store? >> Brent: Yeah, well, exactly. So, uh, yeah, this one again, this one's on the nose for me. It's brown sugar. It's like french toast made with brioche, a little bit of nutmeg, and, you know, the company's tasting notes, their tasting

notes, the first thing they have is peaches and cream. And sometimes when you read a tasting note, it'll put something in your head. But I think, you know, we've been doing this long enough to where we can get past that. >> Justin: But peaches is an odd. Is an odd flavor to add with the bourbon. You don't get that very often. But, uh, it really just. >> Brent: But it's absolutely there. >> Justin: It just pops on the. >> Brent: They nailed it on that one cream.

>> Bob: But I couldn't pull the peaches out of it. >> Brent: It's very, very faint, my issue. Very, very faint. But it's. It's the thing I like about this one. So much is, is it's very understated, but it's so mouth coating, that creaminess just coats your entire palate. >> Bob: It's that like the peach shake at. >> Brent: Chick fil a. Yeah, it's got, uh, your butt with. Yeah. Artificial stuff.

No, it's. And it's got that spiciness to it in the center of the palate after you swallow. Um, it's got some really nice caramelized sugar on it, um, a little bit of brown sugar in the back end, but just a really pretty, pretty whiskey. I mean, they rarely ever disappoint when, whenever they

put out one of the old fitzs. And the funny thing is, is that eight years, if I'm remembering correctly, we reviewed the earlier eight year one, and we were all stunned at how good it was at being at eight years, because I think the one before that was twelve or 14, and I. That eight year one, I think, outvoted it on that episode. So, remember, age is just a number. >> Justin: The younger ones in this series have all. They've all done better than the. Then,

you know, then they've all done better. It's one of my favorites. Eleven years. My favorite. I think so. >> Brent: Yeah. Yeah, I'm with you on that one. I think the eleven was, was mine as well. But, uh, but I. I do remember when we had that eight, and remember how, how good it was compared to the one that we had had before. And the one we'd had before was really good. But that eight year was just surprising how good it was. And this one is, is not

disappointing. I mean, it's a, it's a very pretty whiskey, you know? Uh, and having it right after the bookers is. It's hard. >> Bob: Yeah, we didn't do it a favor, but they're both great. >> Brent: Yeah, it's. I mean, you know, they're, they're bookends, is what they are. You know, they're complete polar opposites, but they're both so extreme. Extremely well done. So we're gonna be rating the, uh, old Fitzgerald bottled and Bond fall 2023 release a well deserved.

>> Justin: Um. Why don't you tell us about our next whiskey, Bob? >> Brent: Um, no, I don't think so. >> Justin: I don't think so either. >> Brent: I think it's gonna sit here. Be great radio just listening to that. Won't you think so?

Uh, well, our next whiskeys are all from the Hardin's Creek Kentucky series, which features three Kentucky straight bourbon whiskeys. And it takes whiskey fans on a journey of Kentucky terroir. Uh, the three expressions are aged for 17 years, and they are all the same mash bill, the only difference being the location of aging. So, Freddie Ngo, the 8th generation

master distiller, the Fred B? Ngo distillery, explained that these liquids are comprised of the same mash bill, aged for the same amount of time, but resulted in different. In different tasting profiles. So it's a testament to how micro requirements and diverse landscapes can impart major differences on the flavor profile of each whiskey. So, this limited edition collection of extremely rare expressions includes Hardin's Creek Claremont, Hardin's Creek Frankfurt, and Hardin's Creek

Boston. So, they have three main aging facilities for beam. One is at the Clermont distillery, the one that most tourists know. Then there's the Boston plant, which is the one down south that's not open to the public, and they have the distillery there, and then they have, uh, aging warehouses over in Frankfurt, on the other side of the state. So, launched in 2022, the Hardin's Creek brand is a series of ongoing releases. We've done several of them

so far in the last year or so. Um, featuring some of the James b. Beam distilling company's rarest and some of their most unique whiskey. So, our first one is going to be the Hardin's Creek Kentucky series Clermont. All of these are the same proof. They're all 55% abv, 110 proof. So, the Hardin's Creek Claremont was aged at the James Beam distillery company in Claremont, which is where the gift shop is, and the distillery

that most of the tourists know. So, if you go to Kentucky, this is the one that you go to for the Jim beam experience. Run right off the interstate, uh, and we'll be back. >> Bob: Look to the left, to the right keep your eyes on the road, my. >> Brent: Darling wondering if we're only passing through open roads and open windows my hand is yours forever, sweet love our eyes are hid on these back roads with a view.

Hey. And we're back, and we are discussing the first in the Hardin's Creek Kentucky series, the Claremont release. So, once again, that's 55% abv, 110 proof. All of them are the same. That's the point. They're all distilled the same. Same mash bill, same proof, same everything. The only difference is where they age them. So, the Hardin's Creek Claremont was aged at the James B. Beam distilling company

in Claremont, which is the one right off the highway. The moon, the one that tourists know and bottled at the age of 17 years. The terroir and Michael climate, shaped by the rigid rolling hills, the cool wind against the shelter of the valleys and the pockets of rick houses placed close together are, uh, a glow with year round been or a glow year round beneath the strong Kentucky sunlight, making for unique contours of Claremont and makes it discernible at every pore.

When I think of the terroir of Kentucky, I think of Claremont, said Freddie. No, and we're going to go through that one now. So, on the nose, to me, the first thing that jumped out of was cherries. >> Bob: I could see that. >> Brent: And I know you're gonna think I'm nuts, but I'm still getting it. Candied bacon, that little bit of smoke, that little bit of sweet. It's got an. It's got a very sweet nose. >> Justin: Yeah. >> Brent: I mean, very, very sweet nose.

Um, and on the palate. On the palate, this one is an absolute oak bomb. Um, if you are not of somebody who enjoys oak, and this is probably not the one for you. Uh, fortunately, I love it, and I'm really feeling it today. The funny thing is, it's on the palate. You know, I get a little bit of. A little bit of that smokiness, a little bit of the oak on the nose, but not nearly what you get on the palate. And that's be expected. It's 17 years, so you're gonna get some

dusty oak on it. Um, but when I drink this, this reminds me of the last time we were at beam for the bourbon classic, and we were pulling barrel samples with fred know, and it was blistering cold, and the rick house just had that dusty, musty, old wood smell, and the whiskey tasted about the same. I'm, um, loving this one. I can see where some people would not like this one as much because of the oak,

but it's not. It. It's not, you know, it's not a hammer to the face with the oak, but it's definitely present. This one lets you know you're drinking an older, well aged bourbon. What'd you think, Brent? >> Justin: Yeah, on the nose, I got that. A plum and a raisin note where you had the cherry. And, uh, you know, and so it was in. >> Brent: Oh, yeah, it's definitely there. >> Justin: Yes. Cinnamon, some mild baking spices, and.

>> Brent: Yeah, that's in the back of the nose. In the front of those, I get the cherry. In the back of the nose, I get the plums and the raisins and dates and all that. >> Justin: Yep. Yeah. On the palate. Right away. You said the heavy tannins

right off the bat. Um, the brown sugar, tobacco, vanilla, baking spices, a typical, uh, older bourbon that, you know, that you really love and enjoy, you know, it's like, you know, sometimes you want to tell people, quit finishing these great products, you know, just leave it alone. Leave it alone. You know? Um, um, yeah, the finishes is long. >> Brent: Um, um, this is your classic extra age. 1516 1718 year old bourbon style. This is what most of them at that age

kind of have, you know. Uh, um, actually, this isn't what most of them, this is what some of them will, most of them are going to be so damn okie that it makes your eyes close. Um, you know, this one's heavy, but I, to me, it's not that bad. So I'm digging it. >> Justin: It's enjoyable. It's got a nice long finish. >> Brent: Oh, yeah. The finish on this thing goes on. >> Justin: I love what they've done with, with this, Justin. >> Bob: I get like a balanced, uh, bourbon

fruitcake. I really like it. Um, the baking spices like that slightly underdone part of it. The, um, finish is fun. This good campfire whiskey. Be lucky to have this by your fire Christmas, Christmas Eve. >> Brent: Well, this one you can get by the fire. That bookers, I wouldn't recommend getting near the fire. Yeah, probably take your house out. >> Bob: So, uh, I'll throw what's left on the fire, go right back in.

>> Brent: Don't ever throw what's left on the fire. Just save it for me. That's just, that's wrong and a horrible waste of resources. >> Justin: Put it in your shoe if you have to, and bring it back to them. >> Brent: Exactly. Yeah, I mean it just, yeah, again, if you don't like it, it's fine. Send it to us. We'll drink it for you. So we're going to be rating the Harden's Creek Kentucky, Sears claremont, a well deserved forceps.

So we're going to go to our next one, and we're going to have Brent tell us about that one.

>> Justin: Thanks, Bob. Um, this is the Hardin's Creek Kentucky series Frankfurt, 55% abv, 110 proof. So Harden Creek Frankfurt is a 17 year old bourbon aged at the James b. Distilling company's Frankfurt campus in Kentucky. The creek bed at the Frankfurt campus covers destroyed Rick houses in a blanket of humidity, making everything age more

slowly. This unique terroir of Frankfurt leaves this bourbon, a flavor distinct from the other two expressions in the series, making for a delicate oak infused pour with notes of sweet caramel and floral tobacco. So on the nose, the first thing I noticed right away is I got some, uh, flowers and vanilla. Uh, it's just amazing that these two had the same mash bill, the same. And they just aged in different locations.

>> Brent: One's put in a barrel and put in one Rick house, and one's put in the barrel and driven an hour and a half, an hour and 45 minutes away. And put in a different Rick house. >> Justin: On the palette. Uh, this m very, again, the front of the palate, I get this caramel. And then I get the floral note over the entire palette. And then on the back

of the palette, I get this tobacco note. So it's like caramel on the front, tobacco on the back, floral over the entire palette, and very soft. Um, now, when I have to, you have to physically compare the three of these, you know, and I'm going to compare the first two. And for my palate, night and day, different. Yeah. For my palette, this one here is the one I prefer over the other one, which is more, which is heavier tannins. And this one here is, um.

>> Brent: Well, think of it this way. Like, what he's saying is, is it's down by, you know, that is surrounded by a creek bed. So the humidity is much higher there. >> Justin: Right. >> Brent: And it's slowing down the extraction on the barrels of, whereas the earlier one was not. And what do you got from the earlier one? You've got a lot more of the extraction of the tannin, a lot more extraction of the wood on this one. Exactly the same age. Not as much.

>> Justin: Right. >> Brent: It, you know, it matters. >> Justin: Great. This is going to be a great experiment for people to figure out what they like. And, and I think people are going to learn from this. You know, they're already learning from, like, other pieces, like four roses and, and, you know, stuff, uh, and in wild turkey, you know, different Rick houses and stuff that they're, they're their favorites, you know, and this is going to show that same, the same thing.

>> Brent: Well, uh, what it's doing is it's proving exactly what they set out. You know, it, where you age, it makes a difference. You know, terroir is a thing. It absolutely is a thing. Well, it's when we do, um, um, the whiskeys that we do from Waterford, you know, those are aged in the same, made in the same place. Aged in the same place. But, but the grain comes from different farms and they taste different. Here

you're getting all the same grain made same place, same grain, everything. The only thing that's different is the terroir of where it ages. And that affects it. >> Justin: Yep. >> Brent: So it's, it's really kind of mind bending how many data points go into making a whiskey taste a certain way, you know, that's this. This is. It's cool. That's what I like about whiskey. It's cool. >> Justin: Yep. >> Brent: What'd you think, Justin?

>> Bob: So this kind of reminded me of a freshly cleaned air purifier. You like that nice ozone kind of crisp, clean smell? >> Brent: Just say the right thing. Say the thing I want you to say. >> Bob: Or like a farm after the nasty stuff's already been bailed out. Um, it had a shorter finished than the Claremont did, but I enjoyed it. And I think the humidity made a difference in this expression.

>> Brent: Oh, absolutely. Yes, absolutely. I mean, because these, these couldn't be more different. They absolutely couldn't be more different. So, you know, the location on this definitely made a difference. It's just. I mean, for me, it's just, it's a bucket of flowers on the nose and then on the palate. >> Justin: Hmm. >> Brent: Mhm. Up front, it's all that dark caramel, but that floral thing just goes through your entire mouth. It just.

The back, sides, underneath the tongue, everywhere. I get some really nice tobacco notes. I get some really nice old leather on it. Um, but that. That floral never goes away. And the tannin in it is not remotely like the first one. So. Yeah, very cool. Very cool experiment. So we're going to be rating the Hardin's Creek Kentucky series Frankfurt. A well deserved five sips. Oh, my goodness. And we're going to have Justin tell us about our last one. Remember, this is

not Boston, Massachusetts, right? Yeah, the other one. So, as far as I can tell, the more important one, because that's where all the liquor is. >> Bob: Agreed? >> Brent: Yeah.

>> Bob: So we're going to talk about Hardin's Creek Kentucky series, Boston. And as Bob said, boston, kentucky. It's 55% alcoholic by volume, like the other two. Um, this location is different than the other two. The rack houses are spread out generously in the golden sunshine, and the clean air, ideal for maturation. These unique conditions mean fast, richer aging, and result in bold and characterful liquid.

Much like Booker no. Himself. Freddie Ngo, uh, the 8th generation master distiller of the Fred b. No distillery stated. The Boston campus creates a flavor profile. My granddaddy Booker, no look for and talked about. I think he would have loved this. So the nose on this one, to me, was sweeter and simpler than the other two. The palette. I'm gonna visit it again. >> Brent: I think you should do that.

>> Bob: It was very nice, but I got it flatter than the other two, like a much more simple whiskey. And the finish for me was mostly, uh, front palate. And I enjoyed it, but not quite as much as the other two. >> Justin: Yeah, I got some, uh, some caramel on the nose. I got, you know, caramel. I got some oak and a little bit of mint and menthol on that, that I picked up. And then on the palate, um, light tobacco,

huh. The caramel, the baking spice again, that mint, and then some wood tannins. Um, the tannins followed through on the finish with some. A little bit of floral note at the end, you know, so completely different, you know, when I have to, you know, judge the three of them because you have to do that, you know, that Frankfurt was my. Frankfurt was my, um. Was my. Was my first favorite that I did. The one I did. And then I think I would go to the,

you know, to the. The Claremont where I had the, you know, those heavy tannins and then this one. And that's not to say that any of them are bad, because they're not there. You know, you just have to. You kind of judge them all. >> Brent: Your palate today, you know, tomorrow, you might have a different, you know, exactly, you know. >> Justin: So that's what, you know, for my palate, though, that's how I would

do it. And I would not get rid of any one of them if I was given to me, you know, so, uh, have that going for me. >> Brent: Oh, you wouldn't get rid of them, but you'd make them go away. >> Justin: I'm sure that they would somehow. Somehow find a way to disappear, you know, like, oh, you know, so. And, uh. And I don't know why I can't get this in Florida. I don't understand that. You know, you can't. >> Brent: You can't get that one anywhere, buddy. That one's hard to find.

So. Thank goodness. >> Bob: Just hate you. >> Brent: Yeah, thank goodness. Uh, thank goodness they were kind enough to send us these samples. And, uh, the interesting thing on these is they came out at different times of the year, so they came out over the course of about ten months. So when they first announced it, I reached out and they said, well, we only have the one. And I went, well, I'd be interested in doing all three. And they're like, yeah, but we only have

the one now. Um, and then the next one we won't have for a couple of months. So I saved all three of them so we could do them side by side because I thought they deserved that. >> Justin: Curse you, Bob, for thinking that. >> Brent: And, you know, they asked, you know, hey, are you going to do that? I'm waiting for all three of them. And I'm so glad that I did. >> Justin: Because it is, I'm glad you did.

>> Brent: It is very cool to see the difference in the three. And literally the only difference is the location of the rick houses. So that's that, to me, that's interesting as heck. I mean, this one I really liked as well. It's just got, it's got caramel and it's got some oak and the mint in the front of the nose and the menthol in the back. And to me, I think it's got a really nice long finish. But again, very different from the first two. This one, I think is more the classic sort

of bookers profile. Just not as in your face as bookers, but, uh, definitely that profile. So we're going to be rating the Harden's Creek Kentucky series, Boston, a well deserved forceps. That's classified. Well, that's all the time, unfortunately, that we have for this episode. So I want to thank our co host for joining us. >> Justin: Thank you, Brent, thank you for unfortunately having me. >> Brent: Thank you, Justin.

>> Bob: Thank you so much. Uh, what a fun day in the basement. >> Brent: Yeah, you think it's uh, again, this is, this is a very cool experiment. I'm glad that they did this. Um, I think this is something that everybody can learn from. And if you're fortunate enough to get any of these, I

think any of them, you're going to be thrilled with. But if you're fortunate enough to get all three, it is a very interesting lesson in, um, in the difference in the rick houses and how much of a difference that makes. So, you know, really awesome. So. Well, for sip suds and smokes, this is made, man. Bob, we thank you for joining us. And remember, remember, life is too short to drink bad whiskey. And fortunately on ipas episode, that wasnt a problem.

>> Justin: Nope, not today. None today. >> Brent: Uh, this has been a one tan hand production of sips, suds and smokes, a program devoted to the appreciation of some of the finer slices of life. From the dude in the basement studios, your host host, the good old boys. We'll see you all next time.