On the next episode of sips suds and smokes. Here are the whiskeys we are going to discuss today. From law's whiskey house, we have the law's intention. From port McGee, we have the port McGee Irish whiskey, nine year. We have arcane Imperial American malt whiskey. We have Rampur select Indian single malt whiskey. And from isle of essay, we have their single malt whiskey. And we also have three different whiskeys that are the components. So it's, uh, sort of a deconstruction
class. The, uh, peded x bordeaux cask, the peded chinkapin oak cask, and the peded x rye cask. All right, um oh, my God, I. Wish this was TV right now. We told you. 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'sippin'time once again, hello, 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.. Well, wait a minute. Somebody told me there's, like, a cocoa lemon thing on at 02:00 a.m.. I don't know what kids are doing up in the middle of the night, but they're beating us. I think it's cocoa melon. Cocoa melon? There's no cocoa lemon. I know. It was a cocoa fruit of some kind. How old is your youngest?
Uh, 49. Yeah, she's too old for cocoa melon. Um, I think, uh, Star Trek is on whenever you want. Now with paramount, I've been streaming some a lot of strange new worlds. Man, it's good stuff. They beat us. That musical episode fantastic. Well, lots of stuff beats, you know, I can take you to certain bars in the Philippines. Never mind. Um, so you might have other things to do at 02:00 a.m., but if you're listening to us, we're the best thing on. Yeah, exactly.
So was made man Bob joining me today on this episode of whiskey, uh, exploration is made man Brent. Again I ask, why so many frogs in the basement? We didn't kiss that. It's like an Egyptian plague. And made man mori. I love the sound they make when you step on them. They squish loudly. Squish and croak. Wow. And good old boy arm. They are cruel, cruel people. But I'm here drinking whiskey with them. Thanks for having me. I don't know why you'd step on them and just eat them.
Tastes like chicken. No, it tastes like frog. It tastes like frog, but it's yummy. Yeah. I'd rather have turtle soup than frog. Oh, God. I like turtle. Turtle soup is great. Turtle soup the right amount of you know what makes it? The sherry. The sherry just put more sherry in it. Yeah. Turtle tastes like the mud it lives in. Frog's nice and clean. Turtle tastes like the muck it lives in. No, wrong turtle. No. You know what? Foie gras and escargot. You got all that? Have you got that, baby?
You got a turtle poking it? You got a turtle poking its head out? Okay. All right, fat bastard. Our sip segments are all about, uh, wine, distilled, spirits, tea and coffee. And here are the whiskeys we are going to discuss today. From Law's Whiskey house. We have the law's intention. From Port McGee. We have the Port McGee irish whiskey, nine year. We have arcane Imperial American malt whiskey. We have Rampur select Indian single malt whiskey. And from Isle of Rasay, we have their single malt
whiskey. And we also have three different whiskeys that are the components. So it's, uh, sort of a deconstruction class. The, uh, peded X Bordeaux cask, the peded Chinkenpin oak cask, and the peded X rye cask. So we're going to go to Brent and ask him to tell you all about our sips ratings. Thank you, Bob. Our sips ratings. We'll be tasting and discussing these whiskeys and rating them with these sips ratings plus our signature sounds. Here are those ratings. Now.
One sip. Give me a glass of water to wash out my mouth. There's the drunken leprechaun we all know. And oh, that's not the drunken leprechaun yet. Two sips. Nice. But what else do you have? Now, that sounds like a drunken leprechaun and a really bad Sean Connery. Three sips. Interesting. What m was that again? That sounds like a drunken leprechaun and Mr. Ed. That sounds like a cartoon muppet, like, dragon type thing. I see. It like HR. Puffin stuff. Yeah. Sid marty
Croft. One of those. Didn't they bring us Land of the Lost in the sleeve stacks? Oh, man. Four sips. Let's keep this secret to ourselves. Pour me another. Now, that's the leopard from Lucky Charms. Yeah, that's the one. Uh, stars and blue clovers. Five sips. Oh, my. I was unaware anything could be this good. Oh, my. That was Puff Magic Dragon. Now, I swore I'd never say this, but boy, Justin, we're missing. I miss you, Justin. Ah, next time we do a show.
And Justin and those four words that he comes up with. On a good day. Well, uh, thanks, Brent. So, why don't you tell us about the first whiskey that we've got today? Thanks, Bob. So, fans of the show laws Whiskey House was founded in Denver, Colorado, by Al Laws, a native of Alberta, Canada, who was brought to the area by his work in the oil and gas industry. With a personal passion for whiskey, he decided to open his own distillery. And with that, the Whiskey House
was born. Their mash is made using Colorado grown rye, wheat and barley from the family owned Colorado Malting Company, located in, um, elamosa, Colorado, and corn from Wisconsin. Can't beat that. Wisconsin corn. Can I skip every other sentence in that intro? Sure. I did. Yeah. Why do I write this stuff? Word salad with you, man. The mash is open fermented for four days before distilling twice in their four plate combination column. Pot still made vendome, copper
and brass. Works out of Louisville. So this is a Law's intention. It's 118 proof, 59% ABV, 60% corn, 20% heirloom wheat and 10% heirloom rye. Heirloom. Yeah, hairloom heirloom. Heirloom barley. This is the part where hairloom I'm. Not only a customer, but I'm also a client. Yeah, don't forget 10% hair loom malted barley. Listen, if they wanted to pronounce a different way they would have spelt it differently. And if you have, uh, those little blue pills, it will help with that hair loom.
They would have spelt it A-I-R loom if they wanted to spelt heirloom. That's all I can tell you. So intention is Law's first vertical marriage. That's Bret. He has a doctorate. A doctorate. English literature. In case you were wondering. We have been drinking, just in case you were wondering. Okay. It's a vertical marriage of four grain straight bourbon
bringing together whiskey ranging from three to ten years old. At cast strength, younger and older barrels create harmony with our signature grain character and rich barrel notes. Intention is the first release of their annual origin series. Origin series? Yeah. Origins. Oh my God. Oregons. Yeah. Oranges. Oranges. Nothing rhymes with oranges. I know. So the color of this nice copper penny color. Beautiful color, beautiful bottle that these come in
as well. Even these sample bottles they make with the big bottom and the square bottle is kind of nice. I like the big bottoms. So on the nose I got, uh, a lot of fruits on the nose. Freddie Mercury did. Yeah. I got some cherries and, uh, oranges, a little bit of peaches. And at the very end of it I can get some corn out of it. Like peaches and herb. Yep, peaches and herb. Very smooth. Peaches and cream. Now you said herb, so peaches and
Mardi Croft theme. So on the palate I get, um, some of those melons as well. Uh uh, so I got some butter pastry on this, got some cinnamon. The black tea kind of came out with it more than I liked, but, um, overall it had a nice finish to it. Mouthfeel, uh, was nice, didn't quite color everything, but it's like more the front half of the palate for me. Medium to short finish, I'd say. So you don't like the black tea? No, I did not like the black tea in this. I know that. I like green tea.
Green tea maybe, but the black tea. Was a little bit overpowering for me. Where do you stand on big butts? I do appreciate a big butt. That's why we miss Justin, because Justin likes big butts. What m do you think, Mori? Well, funny you should ask. Uh, I thought this was a lovely whiskey. I mean, we're sitting at the table reviewing whiskey and I asked him what? He fun. That's funny. Hysterical. Anyway, moving right along here, uh, this whiskey I thought was lovely. It had a lot of fruit
on the nose. I love, uh, the cherries, the peach, the orange blossom. I didn't get quite as much corn in the nose as just comes at. The very end, really. Uh, it's just corn. Just a little bit of corn. I didn't really appreciate that. Uh, uh, the palate itself, it's, um, again, a lot of things you described. Little cinnamon, little buttery, little pastry, medium body, bright. Um, I thought the finish was short to medium. A, uh, lovely whiskey. There's nothing inherently wrong with it.
Uh, it's just there this is what your wife says? No, I think she says a lot of things inherently wrong with Maury. Yeah. But in the end, she just says you're just there. Yeah. Anyway, I agree with the tasting notes, except for one thing you guys missed. To me, it was hot. Even though it's 59% ABV. That's that black tea that makes it that hot. That hotness. It's not hot tea. No, but it's a black tea that's kind of like it kind of like, comes out. Yeah, that black tea notes. I mean, I enjoy that.
You thought it was hot. I didn't find it to be hot. I mean, I've been drinking high proof stuff for a long time, thanks to you guys. In fact, last night I was drinking, uh, a Hazmat 140.1 proof whiskey. Um, and whose was that? That was a light whiskey from Orlando. Somebody brought me a private, um, I was I'm used to drinking these high proof ones, but this tastes hotter than it should be. I don't know what it is, and I didn't get the corn. I agree with Maury there the ripe
cherries and peaches and orange. That's all there. It's a good whiskey. But you know what I'm going to do? I'm going to put some water in this. Let me try it with water. Because I think the way it is at 59% ABV, it shouldn't taste hot, but it does taste hot. Maybe because I think the younger whiskeys are a, uh, larger portion of this. They say the barrels are three to ten years old. They don't tell us proportions. I bet you there's more younger whiskeys. Near than their older ones.
And I brought the proof down, and I'm enjoying it much more. The orange blossom, um, there's a little more melon coming out. That buttery pastry really stands out. It's good stuff. Bob, what do you think? I think it's a very nice effort by the guys at laws. We've been reviewing their stuff for quite a few years now. Um, Outlaws and his team M make very good whiskey. And I've told him before, every year their whiskey gets better. It
doesn't mean last year wasn't good. It's just they're getting better every single year. Uh, they're turning out a quality product. Um, I like what they're doing there. And this is their first origin? Yeah, this is the first release. So we'll be back. Hey, and we're back. And we were just finishing up discussing the whiskey, uh, from Laws. The laws intention um, yeah, I'm enjoying this one. I think it's a really nice expression. Um, I get all the peaches, I get the orange
blossom. I get the honey. I do get that corn pudding on the nose at the end. I still don't get it. I like what these guys are doing, because they always use heirloom ingredients and things that are, um. Loop. Uh, they're native to Colorado. Oh. They have a farmer that grows all their stuff for them in Colorado. I mean, they're hardcore about keeping it all Colorado. Some of their earlier stuff was more funky, but they just keep getting better and better.
Yeah, well, you remember that the first time I met Al was in Chicago whiskey Fest got years ago, and I think they'd only been around a couple of years at that point, and I was like, how old is this? And I was blown away. I'm like, for what you've got, this is pretty good. And every year, we continue to get samples from every year, and every year, their whiskey just gets better and better and better. I think they're one of the premier whiskey, uh,
companies out in the west. I think they're doing a great job. So we're going to be rating this one the Law's Intention a well deserved three SIBs. Interesting. Okay, Bob, tell us about the next one. So let's move on to our next whiskey, and that's from, uh, Port McGee. So, Port McGee is a fishing village on the very south southwest corner of County Kerry, Ireland. The name Port McGee comes from the exploits of Captain Theobald McGee, a 18th century
smuggler. Having served in the army of King James II as an officer, captain McGee retired to a life of merchant shipping between France, Spain, Portugal and Ireland. Thanks to the many inlets around the southwest coast, his trade in contraband, spirits, textiles, tea, and tobacco was a little bit hard to police and was therefore, accordingly, very profitable. He married, uh, Bridget Morgel, the widow of a rich dingle merchant, and also the daughter of the then representative for Dingle, Thomas
Crosby. Following Captain McGee's death, bridget and her sons continued the family business of smuggling, and Port McGee itself developed into the fishing village that we know of today. Port McGee Irish Whiskey was founded in 2017 by two brothers, uh, John and James Murphy and Stuart McNamara, who is a whiskey blogger and writer, and also the man who runs the Irish Whiskey Trail. So what we have here is their inaugural, uh, release the Port McGee nine year Irish Whiskey. It's 40% ABV.
80 proof. He was kind enough to gift this to me. It's cast number one non, um, chill filtered, triple distilled m. It's a blend of nine year old single grain whiskey and 13 year old single malt whiskey which is finished in a Barbados rum cask. It's released uh, several times a year at this point as ingle exclusive cask and each bottle is handled single cask. Yep. That's why I said exclusive single cask. You said ingle, I said single. You've swallowed your ass. And what's a dingle merchant?
I got something you can swallow. I'm stealing Brent's line. Uh, you want to know what a dingle merchant? Don't. Right. I did have that question. What's a dingle merchant? But go ahead, keep going. Dumber than a box of hair. It's a merchant in the town of Dingle. I thought it was for the brand. Of Dingle because his wife's father was the mayor of Dingle. So yeah. Okay. Um color very pale. Straw. Um, typical lighter. We're 13. Sorry?
Lighter. Irish. It's Irish whiskey. It's generally going to be a little bit lighter. Uh, this is mostly grain whiskey and you can tell. Yeah probably um, on the nose I get a little bit of straw, a little bit of hay, a little bit of grassy. Get a little like a buttered brioche little pastry. Like a pastry cream. Yeah. On the palate. M. On the palate. It's got a nice mouthfeel, got a good viscosity to it. Gives you a really nice coat to
the tongue. The thing that I get most out of it is um I get some stone fruit out of this. I get some pear. I get a little bit of pear. Is not a stone fruit. Just messing with you now. It's besides a stone fruit. Yeah I'm getting a little bit of pear on it. Get a little bit of kind um of a burnt toffee uh note on it. A little bit of sweetness but a little bit of a uh dark sweetness to it. It's got a nice finish. The finish goes on for a while. I used to date her. Dark sweetness.
Yeah, I'm sure you did date, you paid. Okay. Um it's a difference. But uh, overall lovely whiskey. What'd you think Bret? Yeah so I got the pears, vanilla and lemon along with that fresh pastry. Uh, on the nose. The lemon kind of popped me a little then um, on the palate of pears was the first thing I wrote down. I like that. Burnt toffee um, lemon again. It's bright and fresh. Yeah, that's exactly what I'm thinking. Is
it's bright? It's a very bright, bright just a. Bright and fresh uh, whiskey to drink. A lot of Irish whiskeys are like that but this one is nice and bright and fresh. Uh, easy going. Favorite Irish whiskeys. I'm not a big Irish fan. I'm not preferred scotch, but this is good. Yeah this is nice. It's nice. It's entry level, it's easy drinking. It's uh, all day sipper. You could drink this out by the pool, you could drink this by the fireplace. It's a light whiskey. It's very approachable.
I think it's more grain than malt. And yeah, I agree. I think that's a good point. Thank you for pointing that out. Well, that's most Irish whiskey, honestly. Well, there's a good amount of single malts these days now. Yeah, but I mean, just two or three years ago, I can't wait to. Taste their single malts because these guys are distilling. Now, this is purchased juice. Yeah. This is source juice. So when they come out with their own being where they're at, surrounded
by the sea, that's going to be very interesting. I'm expecting sort of a salty Bamori kind of thing. At least that's what I'm hoping for. But again, like Brent said, this one's, just pick up the rum notes. I mean, I'm getting the rum notes with that. I think that's where, uh, that burnt kind of toffee that I'm getting. Right. You're getting that these are, uh, Barbados rum casks. Exactly. You're getting that dark molasses out of it. So
I think that's where you're getting that. Without it, I think you wouldn't get that bottom note. I think that's what makes this more. Approachable mhm, but overall, a lovely whiskey. So we're going to be rating the Port McGee Irish whiskey. Nine year old, um, cast number one, a, uh, well deserved three sips. Interesting. So let's move on to our next whiskey. And we're going to have Harm. Tell us about that one. That's because we love Harm.
Thank you. Gentlemen, uh, I have not tasted this whiskey, but let me tell you about it. Arcane imperial American malt whiskey is our next whiskey. It's 41.5% ABV, 83 proof, 50% two row malted barley, 30% Munich malt, 14% C, 60 malt, and 6% chocolate malt. Why, you ask? Because, um, Arcane Imperial American Whiskey is made in Brooklyn by a brewer that they distill imperial stout, and they use a vacuum still rather
than a normal still. So the vacuum still allows them to strip out the alcohol at a lower temperature by creating a vacuum in the still above it. The, ah, boiling point of alcohol is lower, so they can remove the alcohol at a lower temperature, but you also remove other flavor compounds and esters and fatty, uh, acids without breaking them down by heating as much. When you boil things, you heat them, you change the chemical compounds a little bit and that changes the flavor.
Now, I'm glad they did this experiment, but, uh, I don't know if they. Would call it an experiment. Well, this is what they do. It's got a beautiful package. The bottle is amazing. It's a blue gray color. It's got a great label on it's, got this big owl. It's very trendy and gorgeous. And the color of the whiskey is amazing. Copper. And then you put it to your nose and you smell sulfurous, onions, plastic, and, um what did you say? Urinal
cake? Yeah, I've not tasted, uh, the other three gentlemen at the table have tasted it and told me, get some crackers ready or a lot of water. So I'm going to do it right now for you. Yeah, bring it to my nose. It's just onions and plastic. Onions and plastic. And a little bit of wet, uh, dry, uh, uh, what do we call that? Drywall, uh, like you get your drywall wet. Yeah, that's that all m right. Oh, um my God, I wish this was TV right now. We told you some expressions you can't hide. Tough.
I think you see that expression through the radio even. There is a honeyed sweetness. Yeah, there is a sweetness there. I absolutely give you that sultana. And then you got, like, the sulfuric acid from the badly rotting, um, mean, did they use a lot of hops in their stout or something? Because there's a little hoppiness coming out that should not be in a whiskey ever. Although there are people who do make topped whiskeys in America. I know. And some of them come out great. This isn't it.
This ain't it. Bob, what do you think? Did I hit all the notes hard? No. Hard, no. Plastic. Bob's got his glass covered with paper. He gets I don't want the smell to knock me over. Um, plastic. And when you are looking through the onion bin in your kitchen and you find that what is that funky smell? And you find that one in the back that's all soft. Um, and the thing is, like you said, if you taste it, if you fight through those two things, there is a sweetness in there you can taste.
Like, oh, this came from, um, an okay beer, maybe. But they screwed something. There's a sweetness and almost like you said, a sultana raisiny kind of flavor underneath. But you have to fight through but. Don'T mistake that because there is a lot of horrible, bitter stuff on top of that in your mouth. Yeah. You've got to dig through. Um, I take it and taste another taste. Uh, this is one of those ones that you just look at and go, just I don't get it. I don't get it. I don't understand this.
Those old Wild West M movies and the guy orders a shot of red eye and he takes it. He makes that face. Yeah. That's the face you make here. That's the face you have to make. I mean, you don't take this and have this, uh know what a pleasant. This, uh, is not a sipping whiskey. This is not a shooting whiskey. This is, uh, not a cleaning your floor whiskey. This is a dare whiskey. It's a dare. Whiskey. Bret. Did I miss anything? Mario, you want to add anything?
You know, I really don't have a lot to add. You hit on all the best parts of this, and that was the bottle. Uh huh. The bottle is very well done. Exactly. And I'm with him. I applaud the it's very experimental. Cool idea. Right. You don't know if you don't try. Yeah, give them a lot of effort. Give them an A for effort. Lots of people do experiments with lots of things, but in the end, if. It a bunch of people would have chosen not to bottle it.
Yeah, you don't put it in the bottle. That's the problem. Um, this is the kind of thing that ruins your reputation. What's their second release going to be? Are you going to try it? I don't know. I don't have any answers. Do we have a rating, Pop? Do we? Yeah. Again, look, I'll be the first one to say we don't throw around ratings lightly. Um, and we have great respect for the amount of work that goes into creating a spirit, because we've all been in enough distilleries in our lives,
um, that we've seen how hard it is. Um, but in this case, um, the Arcane Imperial American malt whiskey. Um, I'm sorry, guys, but, uh, one sip eating the crackers, and eventually it'll eventually scrape your tongue off. And here's the thing going from that. Everything's sunshiny from there. So, uh, we'll have maury, tell us. About our next one. Well, thank you. This will be a breath of fresh air. The next whiskey is the rampour. Select Indian malt whiskey. 43% ABV
86 proof. It is 100% Indian barley first fill bourbon barrels. Rampour select, the flagship expression of the Rampour single malt line, was first released in 2016, immediately winning many loyal fans, as well as a bevy of international awards, including a double gold at the World Wine and Spirits Festival in San Francisco. The initial distillate offering sold out almost immediately. This is their newest US only release of Rampor Select, a non age stated.
Rampor select is matured in the foothills of the Himalayan mountains, where it sees extreme shifts in temperature throughout the year, allowing the whiskey a much deeper level of interaction with the wood than one might see in more temperate climates. So this whiskey has a nice, light, copper color on the nose. It's got a lot of sweetness. I find, uh, a lot of red fruit on the nose and just overwhelming sense of sweetness. No, that's just me you're smelling on the palate.
It's nice, it's rounded, it's unctious, it's viscous, it's palate coating. It's got lots, uh, of notes of toffee and baking spice and then a medium finish. Um, I think this is a really lovely whiskey. It's easily approachable, it's very well made, and, uh, I liked it quite a lot. I thought this is something you could really spend the day with, um, on any given Sunday. What do you think, Brent? I agree with all that. Um, it's just a lovely expression. Barley is the main thing. When you 100%
barley, barley comes out a lot. Uh, and it's a good note to have very enjoyable. Nice palate, uh, nice finish, everything another one. Nice, bright, light whiskey. I like it so armeen. Um, I also, like, know India has been producing single malts for a while now. Some of my favorite stuff comes from AMRUT. And of course, there's Paul, John, and Rampur joins those other two distilleries with some really
great stuff. They use six row barley here, and it has that, um if you've ever had any Indian whiskeys, you know that six row barley nose. It's got a very citrusy nose to it, very floral, and, um, it's kind of got a nuttiness to it as well. You wouldn't think that barley would produce that much citrus on it, but it does. It's very nice. It's a very different breed of
barley. Like he said, if I put five whiskeys in front of them and two of them are Indian whiskeys with Himalayan barley, I guarantee both of us could pick. Them two. Um, row barley is what we use for Scotland, and there's mostly the type of barley we use in America as well for single malts. And I'm not sure about the beers, but they have so many different types of
barley. But six, um, row barley produces more food per acre because there's six rows of corns on the barley on the stock, but it has a different flavor profile and it's very distinct to Indian whiskey. And it's more citrusy than we normally get. It's got a honey and a floral note on this whiskey. They did a great job. I really enjoy it. Bob, he's still smelling. Yeah, it's got a beautiful nose on it. And it is it's that stereotypical six row nose.
It's like there's some cinnamon. What are the spices you're getting? I mean, I got a little bit of cardamom almost. Yeah, it's a little bit of cardamom, that citrusy nose. Just a little bit of the barley. The cereal grain on the back, m, but on the palate, it's got a beautiful consistency to it. I get a good bit of citrus up front. It's got a really nice mouthfeel, got a really nice coat to it. It's got a pretty decent finish. Um, it's like everything we've had so far on the show from Rompours.
Well done. Uh, an excellent. Whiskey. I'd like it to be. Stronger. Yeah. I think if it was maybe 95. Proof and maybe an age statement on it. Yeah. Six years in India is like 25 years in Scotland. Yeah, that's the other thing. I mean, you can only go for a certain period of time, but I do think I'm with you. I think this at a slightly it doesn't have to be cask. I mean, a casket might be really. Interesting, but a couple more points in the proof would yeah.
Help. I think probably 95 ish to 100, I think would probably bring some more of the flavor forward. I mean, what do we know? We're knuckleheads. But overall, excellent whiskey. We'll be back. Hey. And we're back. And we would just finish discussing rampur select Indian malt whiskey. We're going to be rating that a well deserved three sips. Interesting. And we're going to be moving on to our next whiskey. Um, we're going to have Brent tell us about that.
Thanks, Bob. So we're going to talk about this whiskey, and then we're going to break it down a little bit because this is going to be kind of like our experiment, but this is for isle of Ross was founded by Bill Dobby and Alastair Day. They chose the Isle of Ross as providing the ingredients for the perfect DRAM and began work of establishing their distillery in 2016. On, uh, September 14, 2017, the Isle of Versailles Distillery opened its doors and spirit was
flowing. This flagship expression from Isle of Reset. We'Re not doing the flagship. Yeah, we're not. Okay. We're going to skip yeah. What we're doing. Just explain what that flagship is. Yeah. So the flagship expression from Isle of Rose is made from peded and unpeated spirits matured separately in firstville rye whiskey, fresh chinka pin oak, and firstville Bordeaux red wine casks. The spirit is distilled matured and bottled on the Isle of Rose using water from
the island. The six recipe casks are then married together to create the perfect DRAM with real elegance, complexity, and depth of character. So we're going to go through the first the three expressions that make up the product. First well, three of the six ones. We're doing the Peted versions of each. Yeah, we're doing the Pete. Right. So this is basically a deconstruction class. We're taking three of the components individually and then tasting the whole at the end.
Right. So the one I'm going to talk about is the Isle of Rose. It's a peded exportau cask. Uh, 18 out of 664. Out of 664. 61.7%. ABV 123.4 proof. So this has got a nice it's a lighter straw kind of color finish to it. It's got a little reddish hue to it. A little reddish hue, little reddish tint to it. Um, the nose, you get berries right off the you get berries on the nose. You can tell from that. Bordeaux cask really comes through. And, uh, on the palate thing I. Wrote down Citizen BlackBerry.
Yeah, the thing I wrote down on, uh, the palate smoked grapes is what I wrote down for the palate because it's not overly smoked. This is what I like about this, is that it's a light smoke and it doesn't overpower the product. I mean, I was pleasantly surprised when I tasted this, and I very much enjoyed it. So, um, maury. Well, I'm surprised how much you enjoyed this, Brent, because for me, I thought the smoke was not light. I thought it was moderate to heavy.
Handed, but anything maybe just your sissy. That could be know, I think if he likes it because it works so well with the grape, the flavors of the wine. So the cassis and the BlackBerry coming out, a little bit of graphite there's a ah, little bit of honey under there. Pastry. It works. No it was helped by water. The water opened it up quite a bit. It brought a little more of the fruit and mellowed the smoke a little bit. But for me the smoke was heavy
handed. Uh, if you like a smoky whiskey, it's a beautifully made, um, peded smoky malt. Um, but I felt that the smoke overpowered a lot of the fruit notes. I understand that. No, I think it played well but again, this is not something you can at this point, I don't know if we can buy this whiskey. Maybe at the distillery they might release something like this. Something like that maybe. But yeah, just what you can buy is the regular alibisse.
Yes. I thought it was a little hot because it's at 61.7% ABV or 123. But then again, it's young. We know it's young. The distillery hasn't been open long. It's young and it's a little bit higher proof and uh it's going to be a component of something else. But other than that, I agree with what Bret said. What about you, Bob? It's got a very pretty color. It's got a slightly tinged pinkish, almost orange hue to it uh, from those Bordeaux casts. But the fruit comes out.
M the grapes really come out. I think they play well with the smoke. I think they're balanced very well. Um, I don't like smoke on a general know when something's overly smoked, I don't like it. And I really think this is nicely. They, I think they have smoke and ash destroyed Napa Valley a couple years ago. Just the right grapes.
Yeah, isn't that a shame? They had all of that. I mean they could have just put it in a cask and send these guys and made some really great, um skip skip getting uh, the peded barley. Um, I think it's a lovely component. Um, honestly, I think they should just bottle this one on its own. I would love to see this one bottle by itself. Yeah, I think it would play very well on its own. Um, but an excellent whiskey.
So we're going to be rating the ivory, say uh, peded X Bordeaux Cask, a well deserved three SIBs. Interesting. Really. I gave it higher. I wasn't paying attention. Oh no. Sorry. Four sips. Sorry, looking at the wrong page. Sorry guys. Four. Well done. So let's move on to our next one, which is going to be Maury. The uh, next whiskey is the Islerase peded Chinkapin Cask. It's number 19 of 56 coming in at 62.1% ABV or 124.2 proof. This whiskey has a uh, pale copper
color to it. On the nose it's a little bit hot. I get a lot of it's hard, my nose. It's right when you smell something and it's hot, you're not expecting that. You're thinking you want to get a flavor and you get heat. That's what just heat it's hard to describe. A lot of heat on the nose. Yeah, it's hard to describe, and you're right. It's hard to sort through. The, uh, notes smelled to me like, um, hot like, um, hot oak chips. Yeah. It's like burning oak.
And it was hot on the palate, too. I found it to be like hot oak on the palate. Uh, a little bit tannic. Definitely more oak. Tannic leather, uh, notes, and then a little hint of bitterness as it just sort of fades out into the background. Um, an interesting whiskey. Uh, but I'd say on its own, not so much. I don't think, on its own, but I think blending it gives it with that structure back thing, gives it that bottom layer. Good.
I agree with that. This is the structure underneath for the whiskey to be taken. Usually the components aren't all that good on their own. It's when you put them together, you're putting it in for a particular purpose. So, um, that's why I was so shocked about the prior one, like, how good it was on its own, which. Was, uh, an anomaly, because you're right, the components are not quite as good. Yeah. I think they're doing this for the base to get that tannin in, to get that base smoke in.
Um, and so chinka pin is a weird Texas oak that was really popular a few years. Everybody was experimenting. It seemed like a lot of different people were using chinkapin oak. Well, one person starts, everybody else follows, and then tries to figure it out, and then eventually everybody figures out whether it works or it doesn't work. Yeah, I've not had a chinkapin oak whiskey that I've actually long right now. There are a few out there. Well, right now, the buzword is ambarada.
Umbarana, is freaking amazing. Buzword. He caught onto the buzzword. Yeah. No, I've tasted many ambirana whiskeys and I've tasted ambarana aged gin. Oh, my God. This stuff's amazing. But again, that's the flavor of the, uh, you somebody will find some weird tree that grows, like, on the top of a mountain in the Himalayas somewhere, and then they'll be doing that two or three years until it's extinct. Yeah. The last truffula tree. What are you the yeah, this is.
The one that I said. I think they just tried to put this in there to try to hide it. Because they had it. Because they had it, and they just needed to put it in to hide it. That's what your wife does with you, right? Why she makes you sleep under they. Only made 56 barrels. Yeah. So there's not that much of it. Yeah. Again, uh, it's a blending component. They're using it for a purpose, not to
be sent out individually. But they were kind enough to send us these so that we could actually kind of take it apart. It is nice to take it apart like this. Well, here's the thing. Take a sip of that and then take a sip of the regular single malt and see if you can pick that out. That's the thing. Oh, hey, I didn't do that. Take a sip of the Arcane, see if you can still taste the. Plastic. That's m the sound of a pen flying across the table. And I can you can pick it out.
Yeah. I think that's what brings take a. Sip and then go back to the single malt. Right. I don't want to taste that chinka pin in it, though. It's right down here. It's right down here. That's the problem. I think, uh, for me, I would have liked to taste it without the. Chinka pin, but, uh, I don't think it's bad. I understand why they did it, but it's got that heavy oak. Yeah. And it's got that burnt. It's not for me, but taste it.
Taste it. It's not so much that you taste that whiskey, but you can taste that base that it lays what's underneath. Yeah. See way down below it's right there. So that's kind of cool. Well, we're going to be rating the, uh, Isle of Rese, uh, peded chinkapin deuceips, because not so much on its. Own, but definitely giving even these components ratings. Yeah. It's what we do. Right, well, let's move on to our third component, which is the olive X rye cask. It's number 18 to 627. 62.4% ABV
124.8 proof. It's got a very light straw color on the nose. It's sweet. It's got a little bit of a spice to it on the tip of the. Nose. On the palate. Oh, yeah. I get the rye spice on that right. Away. Um, there's definitely a rye note to it, see, whereas the one before that was all down in the bottom of the palate. This one, for me is all on the top of the palate. Oh, yeah. Right over the top. Yeah. One's up here and one's down here. Now you're starting to get your sinuses. Yeah.
It's like, okay, I get it. They put one in for the bottom, one in for the top, and one end for the middle, and that all worked out. Um, well. There's actually six components we're tasting. Yeah. The unpeated ones. But. Um, it's got a nice light smoke to it. It's not overpowering. Um, just enough there to give you that flavor, but not enough to knock you off your chair. Solid. I enjoyed that one. I really like this, too. But on the nose, there's nothing there for me.
No, the nose is absolutely muted. It's just a great word for the day. Muted. Right. Well, this is a very on the nose. I just got a very light smoke on the nose and that's it. That's all I got. Like, hardly anything. Exactly. I get a little bit of light pear or lemon and just a little bit of smoke. But it's so muted so far down there. Give it a touch of water and that, uh, lemon comes out. The lemon comes out. Try that lemon peel. There you go. This one I enjoyed, but only on.
The palate, not the nose. Right. But the smoke on the nose is very muted. You're not getting a lot of smoke on that nose. No, it's more palate than nose. On the palate. This is all about the spice and bold flavor. Now, I want the other three. I want the unputed because I want. All six of them so I can figure out, okay, this one's doing this, and this one's doing that. We don't know how much of each one. You don't know the percentages either. That's the blender's art. It's about
synergy. The, uh, whole being greater than some of the parts. But that would be a cool experiment to have all six, and then just literally sit down there, write your thoughts down. Okay. Which one is doing which? In the final product, the water makes a big difference with this particular one, I think it really brings out the fruit and does not accentuate the smoke. Yeah, because before that, it was just leather and tobacco. And when you add the water, you get that orange. Remarkable.
Orange comes out. And sometimes you'll get one you add water and the smoke goes through the roof. And sometimes you'll get one you add water and the smoke disappears. Yeah. Tobacco on the rye cask one or which one? You do? Yeah, on the rye cask one. Yeah, I didn't even get that. I only get the clove and the cinnamon in the maybe there's a little bit. Yeah, there's tobacco. Yeah, you're right with the water. Right.
Wow. Well, we're going to rate the, uh, alive breast, say, X, rye cask, three sips. Interesting. So that brings us back to the final single malt, which is a blend of these three plus the other three unpeated casks. So we're going to have Brent tell us. Uh, we're going to have Harm tell us. Okay, dude, because you made me talk about the arcane. Oh, that's right. Yeah, that's right. I forgot to talk about a good whiskey today, too.
Let you talk about the inaugural US. Release of a fine single malt. Go right ahead. So, Bret already described it earlier. It's a blend of the six, uh, components, these three and then the other three unpeated ones. So the color is a beautiful gold and the nose is a combination. It's honey and berries and pear and hay and light smoke and sea salt and caramel. And on the palate, M, uh, tari, peat salt, honey, red berries, cassis, blackberries.
Um, and it's got a great mouth feel. Covers your whole mouth back to front, top to bottom. And I'm getting all the different flavors coming out. There's salt prickling on the edges of my tongue. It's got a nice long finish. This is the way it should be. This is a great whiskey. And you see with the blender's art. And it's really changed in the glass time. Um, and air and water. This whiskey has evolved a lot. It was very smoky. It's very young. This is the prime example of the blender's
art. You're taking components and making it better than some of their parts. But it was very smoky when it came out of the bottle, and now it's much more balanced. Yeah, I understand if you're not a big peathead, you may not like this, but this is not a super peaty whiskey. This is not an Iowa. No. This is not over smoked at all. For a Northern Rasset is just off. The coast of Skyward. So, I mean, for a northern Scottish distillery, this is a little bit heavier than you'd normally get. But all
in all, well balanced. Great mouthfeel, like he said, all around the palate. Top, bottom, front, back. I think they knocked it out of the park with this one. I really think this is a great whiskey. I could drink this all day. You're talking about all day sippers, maury. I would rather drink this than Irish because I prefer Scotch. I would make this into a highball. Drink it by the pool 100%. Well, we're going to rate the Isle of Rasse single malt whiskey a, uh, well deserved four sips.
That's classified. Well, that's all the time we have for today. So I want to thank everybody for joining us today on the show. Thank you, Brent. Well, thank you for making me taste. Something that may have may have damaged. You may have damaged me. Forever. You got to kiss a lot of frogs, baby, to get to the oh. That's why the frogs are down here, I understand. Now, um, would you like me to do a taste bud transplant to replace those damaged taste buds? Bret, this, uh, makes you we have.
A surgeon in the house. People say, why does a dog lick its own backside? And some people say, because it can. Well, sometimes it tastes better, too. Yes, it tastes better, too. Thank you, maury. Uh oh. Thanks for being here, Bob. It's been a wonderful day in the basement. And thank you, Arm. You know, thanks, uh, Bob, for the experience. I never would have tasted something like this by myself. Well, I wouldn't make you taste that one by. Yourself.
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