The Ben Maynard Program
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The Ben Maynard Program
EP. 99 From Buffalo Trace to Pappy Van Winkle: Exploring Five Exceptional Bourbons
Step into the world of premium bourbon with Ben Maynard and special guest "Brother Jim," the "Bourbon Beard of Knowledge," as they embark on a sensory journey through five exceptional spirits ranging from accessible staples to legendary collector's items.
The tasting begins with Buffalo Trace ($35), offering a spicy introduction with caramel and vanilla notes that develop as it breathes. Moving to Henry McKenna 10 Year ($55), the hosts discover how its higher proof creates a more challenging tasting experience despite its beautiful aging. The surprise of the evening comes with Still Austin Single Barrel ($80), a Texas bourbon that delivers unexpected smoothness and fruity complexity despite its powerful 116 proof.
As the tasting progresses to the rarified Blanton's Gold ($200), originally only available in European markets, both hosts are captivated by its velvety perfection and complete lack of harsh alcohol presence. The journey culminates with the legendary Pappy Van Winkle 20 Year, once purchased for $230 but now commanding upwards of $2,000, featuring the distinctive "weeded bourbon" profile that collectors cherish.
What makes this tasting special isn't just the exceptional spirits, but the education woven throughout. Brother Jim explains how white oak barrels are prepared, how different grains affect flavor profiles, and why sometimes a few drops of water can transform your experience. You'll learn professional tasting techniques like the "Kentucky chew" to detect tannins and understand why letting a bourbon breathe can reveal hidden complexity.
Most surprisingly, when ranking their preferences, price doesn't dictate enjoyment. While Jim favors the Pappy, Ben prefers the Blanton's, highlighting the deeply personal nature of bourbon appreciation. Whether you're a bourbon enthusiast or curious newcomer, this episode offers valuable insights into America's native spirit. Pour yourself something special and join the conversation about what makes a truly exceptional bourbon experience.#tellyourstory #familymatters #thebenmaynardprogram #bourbontasting #buffalotrace #henrymckenna #stillaustin #blantans #pappyvanwinkle #musicstories #musiccommentary
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Hey there, welcome into the Ben Maynard program. Thanks for being here. How's everyone doing? Doing, okay, it's been a minute or two, hasn't it?
Speaker 2:I'm thirsty.
Speaker 1:I'm Friday and today is Friday. I should turn this around. I'm getting a shadow on my face there. I'm wearing a hat today, folks, because, look, I got a big old mop going on and it's really bad. So, as you can see, look who's in studio. Look who's in studio. The return of brother Jim.
Speaker 2:Yeah, howdy, folks.
Speaker 1:So, all right. So before we get started, a little bit of housekeeping to take care of. You guys know this podcast is available. Wherever you stream your podcasts, it's on all the streaming services. Just search the Ben Maynard program Boom, it's right there. And do me a favor, subscribe to it. Okay, if you subscribe on whatever streaming service you wanna use, when there's a new episode that drops, you'll get notification, and it helps me too. All right, you can also leave a review, and I recommend five stars, of course. But if you can't resist some of this right here and you're watching on YouTube, then I greatly appreciate it.
Speaker 1:There's a few things you have to do for me, and first one is you have to subscribe to the channel. All right, subscribe to the channel. Hit the notification bell Again, you'll get notified every time there is a new episode. All right. Then you have to give me a thumbs up. Okay, you got to like it. The likes are good. All right, they help out. And then you have to leave a comment. All right, like the comments, I reply to all your comments.
Speaker 1:As you guys know, I do, besides subscribing, tell, like, tell a thousand of your family and friends. I was saying 10,000, but I know like nobody knows 10,000 people, but you know a thousand. I know you do. So tell a thousand of your family and friends about the Ben Maynard program. Okay, got to help out a brother here. Let's see. Last but not least, follow me on Instagram simply Ben Maynard program, all one word. Or you can also follow me on the TikTok. The handle is the Ben Maynard program. All right, so with that, there are plenty of ways to take in this show for your dancing and listening pleasure. And again, as you can see, right here to my left is brother Jim and what we're doing tonight. It's been a little bit since we've done one of these, so I thought it was time to partake in another tasting on the podcast. On the podcast In the past we've done Tequila.
Speaker 1:Well, yes, that was the last one that you and I did, so it's been a while since we've done one. I recommend watching that one. Yeah, well, so do I. It's good, but we started off very early on in this podcast. We did our barrel-aged stouts.
Speaker 2:Oh, that's right.
Speaker 1:Yeah, we did our barrel aged stouts and that was a lot of fun, and then we did the brother show, bro show. Well, we did. Well, we did the no, we did the IPA tasting.
Speaker 1:Oh, that's right About a month after the barrel aged stouts I forgot about that. We did IPA tasting. The whole room was full. We did IPA tasting the whole room was full. There were like seven or eight of us there that night. And then you and I just probably a little over a year ago, we did the tequila tasting right here in studio and that was a lot of fun. It's gotten over the years. It's gotten some really good traction and it was a lot of good information that we gave out to everyone.
Speaker 2:Yes, yes, yes.
Speaker 1:And so where, between the two of us and really honestly, when it comes to spirits, you know, hard liquor, that kind of stuff processing is kind of pretty much the same. There's a little differences here and there pretty much the same. There's a little differences here and there, um but um, where people like to say that I'm the tequila guy. Well, okay, and that might be true to a certain extent. Right here to my left, brother Jim, he's the bourbon guy. He actually has been dubbed the the bearded bird, the bourbon beard. Wait, wait, how's it? I had it in my head before we started, forget it. The bourbon beard of knowledge, that's what it is, yeah.
Speaker 2:The bearded? Oh, I don't even know.
Speaker 1:Yeah, it is the bourbon beard of knowledge, anyway. So, look, this stuff is like right up brother Jim's alley. This is like, yeah, I mean, this is his jam and so it. It's like I said, we were long overdue for another tasting and why not partake in?
Speaker 2:um, actually, you know, when it comes to, when it comes to liquor and and and spirits, like it almost doesn't get more american than bourbon no, that actually that those guys actually brought that over from Europe Well, from England, when the colonists moved over here and they didn't have the mechanisms for doing this Scotch whiskeys. So they started. What did they have? They had lots of corn and they had lots of white Oak, and so, being the ingenious guys that they were, that's what.
Speaker 2:That's what started developing is this right here, this craft and it is a craft. It's amazing how you can take wood it's very specific and how you treat and pre-process the wood, how it affects and imparts so much flavor and stuff to the spirit. It just blows my mind. You know how these guys do this. It's unbelievable when we get down to the last one which is a 20-year-old, pappy Van Winkle, that one is a.
Speaker 1:He's got the cat out of the bag already, that is.
Speaker 2:Well, they see that red bag. Anybody that?
Speaker 1:No, they can't see it, that one is a weed. He's got the can out of the bag already. That is well, they see that red bag. Anybody that-? No, they can't see it.
Speaker 2:No, oh, okay, anybody that's a bourbon drinker will see that red bag and they'll go oh my God. But anyway that is a weeded bourbon. In other words, bourbon needs to be 51% corn in what's called the mash bill and then if it has more than less than 51 or less than that, then it's going to go more rye and that becomes a rye whiskey. So we don't have any of these. It's all corn base mash bills, except for the Pappy Van Winkle that's got wheat in it, but the mash bills are going to be corn rye and barley for these other ones.
Speaker 1:Well, for all you bourbon drinkers out there, um, you know, you've, you've got a couple of minutes before we get rolling into this so you can go get, uh, go get your glass, and uh, you can sit right back with us and and tip one back. But, um, we've got five that we're going to, that we're going to taste this evening and, uh, and we'll get get into that in a minute. And you mentioned something, jim, that you know talking about, you know the colonists that came over and that they were bringing this craft with them, that this process is a craft, and that's, you know, something that I have kind of begun to pick up on the last couple of years, since, you know, probably I shouldn't say last couple of years. Yes, it obviously takes some ingenuity to do this kind of stuff, but but, but these, these guys that that, whether it's, whether it's through the bourbon or like our barrel aged stouts or tequila, I mean there's, these guys are like some mad scientists that do this stuff Wine, same thing yeah.
Speaker 1:And it truly is a craft. I mean there, there's a science to it and and I know just from um through my tequila experiences, but then even more so since we became members at the brewery and we would get it just, you know, get involved in things that go on there and talking to the brewmaster, or or just the guys that are, you know, working behind the, working behind the bar there, that this knowledgeable guys.
Speaker 2:Yes, even at that level. Yeah, yeah, the guys that are pulling the tap handles.
Speaker 1:Oh, yeah, yeah, Definitely knowledgeable guys, enthusiastic guys and girls yeah, that's true, there are some women there as well and that that they really just they get into this. They get into this craft of making you know spirits. So, um, yeah, so we're, we'll get into it. Uh, right out of the gate. Why don't we just do that? Enough of this talk right. Enough of this, um so this is a mainstay.
Speaker 1:This Buffalo trace is a well okay, that's where we're going to start. We're going to start right here with it. Let me put my glasses on. With this Buffalo trace, I'm going to introduce it. I'm going to let brother Jim talk about it before we pour and drink. Okay, buffalo trace, I've heard of it. I've actually had it before. I don't even remember what it tastes like or anything like that, and I think there are different levels to buffalo trace too. Right?
Speaker 2:yeah, yeah. So this is, yeah, this is the made by sazerac, which um makes is a huge distiller and they will make this. And they now have bought the rights to pappy Van Winkle and they're actually even making Pappy Van Winkle. I don't know they've released any yet, you know, simply because it's got to age a long time.
Speaker 1:Okay, all right, let's see this one here it says it's a 90 proof, so, which means you take that the proof number, you cut it in half and it'll give you the alcohol by volume, which is 45%. So we'll start with that. It's certainly not the highest, but that's a good way to start. Right at 90%, we'll give Uncle Jim a little bit of that, or, brother Jim, I'm sorry, he's not my uncle. You good with that right there.
Speaker 2:Yeah.
Speaker 1:We're not here to get loaded tonight. After that I may let you pour the pappy, because I just spilled a couple of drops on the table. Anyway, oh, I need to get myself some Now. I don't know if I've mentioned this on the podcast, but it was back in april. We had a uh, a bourbon tasting here at the house. We had a big giant bourbon tasting, big old blowout gosh. We must have tasted about eight of them, I think something like it probably overdid it. You probably shouldn't do more than six really five to a half a dozen at the most.
Speaker 1:Five's pushing it and yeah, especially if you go back for seconds. But I'm looking at this and it's got a nice caramel color to it. It's definitely got a good appearance.
Speaker 2:I would let it air out a little bit.
Speaker 1:Yeah, because it's been bottled up since April. No I know, I mean it's it's.
Speaker 2:it's like you'll stick your nose right into a big thing of alcohol.
Speaker 1:Yeah, yeah, yeah, yeah, but and and honestly, folks, I don't even remember. I don't remember which one was our winner, I don't remember which one was our winner I still have my notes somewhere, I don't remember where like this Buffalo Trace ranked amongst, I think. What do we have? We had about 20 people tasting, so it was. We had a, you know, a healthy audience. So this has got a lot. It's spicy, you can smell that.
Speaker 2:Yeah, you can definitely smell the spice. It coats your mouth really well. I mean, these guys do a good job of of this, of this, this stuff. Can I read the label here for a second? Of course, let me see what it is, of course, if I can glean anything.
Speaker 1:Yeah, it definitely has. Excuse me for that one, it definitely has. We don't have cough buttons here, so that's the way it is. It definitely has a lot of heat on the front end. Yeah, it's a lot of heat on the front end. It's got a good nose, it's got good aroma, it's got good color to it, but for me, right out of the gate, I don't get a lot of anything else other than the spiciness from it, and it almost, it's definitely peppery. Yeah, that's the rye, okay.
Speaker 2:So the rye is. I would just just from from the taste, I would say that there's a good percentage of rye in this. I really don't know, though, what the match bill is, but yeah you're probably okay so now, okay, like I said, this has got to open up a little bit, yeah, okay. So now you're going to get, now you can start getting some vanilla.
Speaker 1:I smell a little caramel. Yeah, little caramel.
Speaker 2:Yeah. Yeah, smell a little bit of that. There is so much flavor, aromas and color that starts out as a clear liquid that is imparted to this beverage by the treatment of the wood. So they take the white oak has to be white oak to be a bourbon.
Speaker 1:Okay.
Speaker 2:And they create big, long slabs of it. They let it sit outside and age for about two years and then it goes inside and they start making the staves. Okay, so once now that you've got a barrel that's got open ends, they pass it through this big flaming head.
Speaker 2:Okay, and it'll do a toasting and by how you treat the wood with the flame, it'll allow it to either pick up more caramel and vanillas out of the wood as opposed to like when you give it a big, heavy char that doesn't let the lignans and the vanillas and stuff to come out and get into the the I would say in that and you can correct me if I'm wrong, because of course you will, but and you should, um, I would say, the heavier the char, the more oaky flavor you'll get.
Speaker 2:No, not necessarily no, because it can't get in there. It it actually. You'll pick up just different things and they've got different levels of char. Yeah, yeah, and it goes by like alligator number one, two, three, I think, is what it is the char levels Okay. But anyway. So this you know, and what they'll do is they will take and they will let a barrel, let the bourbon, sit in a barrel for three years, let's just say three years, and then they'll have another set of barrels that's got, maybe, some other characteristics.
Speaker 2:Okay, that's toasted a different way, gotcha. Um, maybe some other characteristics. Okay, that's toasted a different way, gotcha. Or you know, maybe it's charred and the other ones started off with were just a heavy toast or a light toast or whatever. Now, a light toast, you'll pick up a lot of the wood a lot of oak and then again more.
Speaker 2:Okay, you leave it in there. You start, start picking up more of the wood. That's where the dis you know. You say, oh, it's 20 years old, well, you're paying for real estate. And then sometimes, depending on the barrel, 20 years is too much wood into that stuff and it tastes nasty. So, anyway, they'll process these, um, uh, by different ways and um, yeah, so All right. Well, uh, before we get it, it's still good. I mean, this is this is a.
Speaker 2:I don't know what you're calling it. That's probably a $35 bottle of bourbon, maybe.
Speaker 1:I, you know, I I I've never bought a, a bottle of Buffalo Trace, so I couldn't even tell you. But you know what, though, the longer it does sit and we talked about this. I do remember specifically we talked about this last year when we did the tequila tasting, and the same thing applies. And the same thing applies it used to be that I liked my tequila with a couple of ice cubes in it. I wanted it cold. Okay, because I like everything cold. I mean cold water, cold milk, whatever, all that stuff, okay. And so I would drink my tequila with a couple of ice cubes in it, not a ton, because I don't want to water it down, but I just want to give it a nice chill. But then we started doing tastings, and that's when I started letting things warm up, and the more you let them warm up, the more you let them breathe.
Speaker 1:You start to discover more about the product itself. It doesn't matter what it is, and when we first poured this, that's why Jim said hang on, I got something on my screen here. Folks, there we go. That's why Jim had said oh, yeah, no, just let it sit. Right after we poured it Well, yeah, we've got them in these we're pouring into these tasting glasses here and you're going to. You're going to get one type of aroma to start, but that the longer it sits you'll start, you'll start getting a lot of other stuff going on, and that's what that's. The benefit of drinking at room temperature as well is when you drink stuff cold, when it comes to spirits and that kind of thing, it it really hampers the flavor. It really, it really. I just I don't want to say hampers it. It restricts that flavor.
Speaker 2:So what I want you to do is I want you to leave a little bit in there. What? I want you to do is I want you to leave a little bit in there? Yeah, and then we are going to. This is just for your purposes.
Speaker 1:Yeah.
Speaker 2:The next one we're going to pour in there and I want you to do a side-by-side.
Speaker 1:Okay.
Speaker 2:And your heat. From what I remember that McKenna.
Speaker 1:Hey, you're giving it all away.
Speaker 2:We're ready for it, we're just about ready the next one, the next one from what I remember about it is, even though I can't remember, it's from what I remember it was, it seemed like it was hotter it should be.
Speaker 1:I think it's 110 proof, okay, okay. So let me see, let me double check, so okay uh, so, uh okay, the next one we're gonna drink is the henry mckenna.
Speaker 1:It's, uh, 10 years, oh no, it's 100 proof. I'm sorry, it's age, 10 years and it's 100 proof. Years and it's a hundred proof. Um and uh, oh, wow. Well, actually it's longer now because, but then again it's it's 10 years in the barrel, but but yeah, this was actually, this was actually barreled uh, in 2013,. But uh, yeah, no. So we got 50% alcohol by volume and we've got a hundred proof here. So, yeah, I've got a. I've got 50% alcohol by volume and we've got 100 proof here. So, yeah, I've got a little swallow there left of the Buffalo Trace. Let's put a little McKenna in this one here for Brother Jim, for you, and a little bit for me. For you and a little bit for me.
Speaker 2:Okay, so now, right off the get, go this doesn't. I'm not getting all the big, big high heat of um big hammer of, uh, like I did that when I got a big blast of spice alcohol. Yeah, Um, oh there we go down, I'm getting out now this, this one, uh, the I just want you to do a side by side.
Speaker 1:I will. The mckenna is the one that I contributed to our bourbon tasting in april. Uh, I know I liked it. I don't know where where I ranked it, I don't remember. I probably have my scorecard someplace, but, um, but I I do remember. At least I think I liked it because I thought that I had, and I never tasted this stuff before, but I thought I picked it out when I tasted it too. So, um, now let me see what I smell here let it sit, it's, it's, yeah, it's still airing out a little bit, but it does have a really really good color.
Speaker 1:It might be, uh, you know it's darker.
Speaker 2:So in other words, just a tinge darker than so I would say that, um, you know, maybe this, what would this? This is 10 year old yes okay, so the that's 10 years old. The buffalo trace, I think, does it say is that three years old?
Speaker 1:I don't know if it's let me put my glasses on.
Speaker 2:I don't know if it says I forget what that is so the other thing that it may have is that the it may have a bigger char finish. Yeah, it doesn't say how long it's aged it needs to be three years, but it might be more.
Speaker 1:All right, so while I'm sitting and waiting for my McKenna to air out a little bit, like I said, we picked out the color. Hey, just to add a little more content to today's program. Today is August the 15th. It is National Lemon Meringue Pie Day.
Speaker 2:And Kool-Aid Day also.
Speaker 1:It is Kool-Aid Day. You're giving all my stuff away. It says it right there. Oh, okay, it's also Men's Grooming Day. That's why I was shaving my arms earlier. I didn't even know that. Yeah, national Relaxation.
Speaker 2:Day. I would like to see this. I would like to have this at a little bit less ABV, because it's got some good taste to it.
Speaker 1:It doesn't have as heavy a spice on it.
Speaker 2:Out of the get-go, let me taste that but it's definitely got more heat in the taste, but it's got some good flavors.
Speaker 1:I'm trying trying to get I get more heat on the back end. I got something really quick that hit the tip of my tongue right at the beginning of that sip. I can't pick it out and then the heat kind of came on afterwards.
Speaker 2:What's okay is that you're going to just remember what this. This is a hundred proof. Yeah, okay, yeah there's a so remember this burn slash heat that's in this hunter proof.
Speaker 1:Yeah.
Speaker 2:You're going to go taste that Blanton's gold and that's a hunter proof and that's going to be like honey going down your throat. So it's, they did a good job.
Speaker 1:I don't.
Speaker 2:I don't know if uh that's that I can only get in Europe, I think.
Speaker 1:No, maybe they sell it.
Speaker 2:No, I don't, I don't know if, um, I would like to put a little bit of water in this.
Speaker 1:Let me taste which is something he's just speaking of. Water. That's something you do. Uh, there's one that, there's one that jim likes to to partake in as well. Uh, trader, jo Joe's private label bourbon, and that's like a hundred and twenty five yeah. And you always put a little tiny splash of water in it, not much, but a little bit.
Speaker 2:Yeah, like, maybe like one of these caps.
Speaker 1:Right, half a cap Right Right.
Speaker 2:And that's just because it gets rid of the, that big burst of alcohol, and you can get past it and you can get into the, the tastes.
Speaker 1:So Okay, I'm going at that Buffalo trace again.
Speaker 2:I think you will like the Buffalo trace better than this. I'm just guessing this has got some interesting flavors. I'm just guessing this has got some interesting flavors. I don't know what they are exactly, but I can't pick them out as much as. So which one do you like better?
Speaker 1:I just finished off the Buffalo Trace so I'm going to rinse the glass this has still got a big boost of alcohol in it, man.
Speaker 2:Generally speaking, most of the bourbons I drink are in the 100 proof range. That's what I usually drink right like I'll drink um. One of my go-tos is uh rowan's creek I love that for 56 a bottle. That's a. That's a yummy yeah that's a yummy caramelly. Oh god, is that that stuff's good Okay.
Speaker 1:All right. Actually let me rinse my palate one more time.
Speaker 2:Okay. So I did what I call a Kentucky chew, which is you put a lot in there and you swish it around with your gums and then you can feel the tannins They'll like suck in your cheeks.
Speaker 1:I mean it's, let me just put a little splash of water in it the McKenna, the Buffalo Trace to me the heat comes right on the front side of it and the McKenna, the heat comes on the back side of it.
Speaker 2:Yeah, yeah.
Speaker 1:Yeah.
Speaker 2:This has got a lot of. I think this is spicy it's got.
Speaker 1:It is spicy.
Speaker 2:I don't get. Oh now. So if you do put a little bit of water in there now, you can get the vanillas and the caramels. So I think what it is is's just for this guy here. The 100 proof is just a little bit too much to pick up all the nuanced flavors in it. It's got good legs and everything. So yeah, I think if you put that, so did that Buffalo trace. Yes.
Speaker 1:That also had really good legs and stuck to the glass really well. Yeah, let me um what's this out but you know what, um you you might be right though Um you might be right, though you might be right on what I would come out liking better between the two. I think I do lean a little bit to the Buffalo Trace.
Speaker 2:Again, the flavor's there and it's not as hot as this. But I think if you put a's and that's the flavor's there and it doesn't, it's not as hot, yeah, as this. But I think if you put a little bit of water in there Okay. It'll let you get. It'll let you get some of those. Okay, other little, you know caramels and vanillas, okay, ries and whatnot, but this just has them right out, right, right there.
Speaker 1:I think. I don't know, maybe it's because you get more heat on the back side of it that it ruins everything else, right right, right, okay, right, that's what. That's. What I'm feeling on my palate is that the heat on the back side takes. It's not allowing me to pick up, uh, and and pick out the other notes.
Speaker 2:Right, and that's one of the things you have to like. As opposed to beer that, or beers that we drink that are barrel aged, they're not as high alcohol and you can still pick out those flavors, but I've heard you say it tastes even on our beers. It's a little bit boozy. Boozy right yeah, so that means that's a little bit more difficult for you to pick up those flavors. You know the coffees and the other things that are. You know the fruits and whatever that are coming out.
Speaker 1:Yeah, yeah, yeah.
Speaker 2:So okay. All right Now let's go to our little Texas distillery here.
Speaker 1:All right, the next one we are going to pop open is still Austin. All right, let me put my glass. So this is a.
Speaker 2:It's a Texas distillery. This is a 75% corn.
Speaker 1:Okay.
Speaker 2:And I forget how much rye and barley it has, but I just know it's big corn, big corn, corn, big corn. And again, this is made from Texas. They're proud of you know their grains are grown in Texas Everything. They're really proud that this is a Texas beverage. Okay, so in theory does it say yeah, it is yeah straight bourbon Right okay, it's a single barrel, so it's only aged in one barrel. They don't do. In other words, they don't do any blending.
Speaker 1:Yeah, yeah. This does say it says aged at least, so a minimum of two years.
Speaker 2:Okay.
Speaker 1:Let's see here.
Speaker 2:And the big thing to say is that this, yeah so single barrel right, yeah, okay, let's see here. And the big thing to say is that this?
Speaker 1:yeah, so single barrel. Right, yeah, let's see the exclusive bourbon inside this bottle has been pulled from a single barrel, hand-selected for its impeccable quality and flavor profile. Right it is. It's 58% alcohol by volume.
Speaker 2:So, 116.
Speaker 1:Double it, people. Yes, 116 proof.
Speaker 2:Just remember the, the, the, the heat that you got from that McKenna, versus what you're going to get, this is even higher ABV, and I'm, from what I remember, this you didn't get, yeah, okay, I don't. You didn't get, yeah, okay.
Speaker 1:I don't you know what folks I think, and I'm glad that Jim and I are doing this because, from what I remember, oh yeah, Look at that nice color.
Speaker 1:It does have really good color From what I remember of our bourbon tasting I don't, I don't and I always try to take care of myself, make sure I have enough, I'm hydrated enough, make sure I eat enough that kind of stuff. And I didn't want to. But it just happened and I just man, I couldn't remember what I was drinking and which one I liked, and all it was bad, it was okay, it wasn't horrible, I wasn't sloppy or anything, but man well, you lose your palate.
Speaker 1:It hit me hard. It hit me hard with the uh, the bourbons. So, so, different than the other stuff we've done in the past, you know, especially the tequila tasting. And we've done tequila tasting not just here on the podcast, we've done them here at the house. We've done in the past especially the tequila tasting, and we've done tequila tastings not just here on the podcast, but we've done them here at the house. We've done it a couple of times. The stout tastings, that type of stuff, man, that bourbon stuff just hit me hard and I don't remember anything.
Speaker 2:So for those of you that are not tequila drinkers or think tequila is a white spirit, you ought to watch that, because I hated tequilas until I started tasting the really good ones and wow.
Speaker 1:Now speaking of tequila, really quick, before we move on, and I let this thing air out a little bit Um, with our tequilas that we've tasted, we, we, um, everything was right around the like 90 to $110 range, everything that we were drinking everything you know whether it's whether it was our, our personal tequila tasting we've had here at the house, or last year on the on the, on the podcast we did, we did drink one.
Speaker 1:Uh, that was the class they are soul and that was incredibly expensive. But that's because class, they are soul, think that they're better than everyone else and so they jacked up the price of their stuff a lot. But. But you know, everything else was 90 to $110 and it was really really good stuff. What are we talking? You said that Buffalo trace is 35, 40 bucks, whatever, something like that. I know how much that.
Speaker 1:McKenna. Ran that McKenna. The McKenna, I believe, was a $55 a bottle. Ran that the mckenna, I believe was uh 55 a bottle.
Speaker 2:Okay, because I bought two of them and uh, so the the um that's still lost in what is that, I think, is about 60 bucks a bottle about 60 bucks.
Speaker 1:I can't remember I I mean I'm and, and the big, the big thing, yeah, we're gonna plug them. They're not even a sponsor of this podcast. We don't have any sponsors, unfortunately. But you're more than welcome to sponsor this podcast if you like Total Wine. But when we give you that pricing on anything, we're pretty much talking about what you're going to pay at, like, total Wine, and if we, if we, you know if it's something different, we'll let you know. Only because that's where we do a lot of our shopping for our tequilas and bourbons and that kind of stuff, other than our barrel-aged stouts. Our barrel-aged stouts they come straight from the brewery or other brew houses that we may visit.
Speaker 1:I was just going to say that maybe towards the back end of this year, Uncle Jim or, I'm sorry, brother Jim, he's uncle to everyone else, he's Brother Jim to me, but Jim, over the last probably been about a year and a half or so he's really really taken into brewing his own stuff and he's doing all kinds of different stuff. He's doing IPAs, he's doing ales, he's doing porters, he's doing barrel aged stuff as well. He's done a barley wine blend, all kinds of stuff, and it's a lot of stuff is like, especially if you're talking barrel aged. That's like up my alley Now. I'm not a huge drinker, though, so he's always texting Catherine, hey, I'm gonna bring this over. And then they're downstairs, they're drinking and I'm not doing much at all except watching. But, um, but I think we should do that though, jim. Let's get your stuff out there in the world and get you some notoriety. We should do a tasting.
Speaker 1:Like I said, we get closer to the back end of the year, maybe around the holidays or something like that, and give you some time to work on some stuff and get stuff going. He's got stuff going already, but some time to get some more stuff. But yeah, we should do that. We should do that. So I'm going to take a sip here. First. I'm going to take a whiff. Now I'm not getting. So it doesn't have a heavy Alcohol presence, not on the first hit with my nose. So it doesn't. It doesn't have a heavy um alcohol presence.
Speaker 1:Not on, not on the first hit with my nose, it doesn't you really got to like take it in to even realize that there is alcohol in there.
Speaker 2:Yep.
Speaker 1:So that's, that's, that's, nice.
Speaker 2:And this is 116 proof.
Speaker 1:Yeah, yeah, yeah, usually, if it's that high you can, you can. And they didn't blend because it's on a single barrel, so they couldn't have done it in that fashion, right?
Speaker 2:So so Spicy leather.
Speaker 1:The sticks I get. The sticks were good to the glass.
Speaker 2:Some A little bit of A little bit of some kind of fruit. I get um, oh yeah, a little bit of stone fruit.
Speaker 1:um, now I got a real hit of something fruity right out of the gate, as soon as it hit my tongue yeah soon as it might. But it went away. But the heat factor on it, the spice on it, is not it's, it's, it's put a little dribble of water. No, no, it's not, it's not. Even I don't want to do that it's, it's not. It's not, as it's not as hot as the mckenna.
Speaker 2:Yes, it's not. Yes, that was one of the things that stuck with me about that McKenna was that for being like that. You know, like I said, I would rather see that at 90 proof than you could pick up, because once you get past the alcohol and that heat, there's some good flavors that are there. Not as much as the Buffalo. I like the flavors and the trace better than I do the McKenna, but yeah.
Speaker 1:Yeah, Like I said, I think that unfortunately and it is unfortunate because the McKenna has got a really great color, it's got some great aging on it I mean 10 years, Uh. So it's got a lot of great stuff and we're touched, we're just talking about for us here, but that high heat, that high spice on the backside of it to me took away any ability for it to really settle and rest on my palate and for me to be able to pick out anything else.
Speaker 2:This is really good.
Speaker 1:But after a sip of this, still Austin, yeah, the finish isn't hot, so it settles, and then you can really try to pick apart what else is in there. There it is again. As soon as it hits my tongue I get some kind of a fruitiness and then it gets a little warm, but but it settles down and then, you know, I can kind of you know.
Speaker 2:So there is, there is some tannins in this, because it's it's kind of like like a dry wine where it's suckering you up okay but it's still good. This is a yummy. This is a good, it actually is good it really is the price of this. Let me see if I can find the price.
Speaker 1:And this is single barrel yes, and this one is exclusively made. This one says right there on the label it's exclusively made for total wine oh, yeah, yeah, so okay okay now still austin may bottle, for they may just be out there on the market, but this particular one is exclusive so they send somebody there and they hand pick them. There, you go.
Speaker 2:That's what it is.
Speaker 1:Okay, all right.
Speaker 2:Hold on Still Austin single barrel price.
Speaker 1:He's talking into his phone, if you're listening, okay.
Speaker 2:I wish you would shut up, because it.
Speaker 1:I was thinking really slow, did you get it? Um so while we're waiting for uh, brother jim oh so here, yeah, go ahead.
Speaker 2:So. So I'm getting cast. Oh, that's cast strength Single.
Speaker 1:Single barrel cask strength is what this one is.
Speaker 2:Oh fuck, $169.
Speaker 1:Oh, wow, yeah, that's, let me put my glasses on.
Speaker 2:Is that total wines and more price?
Speaker 1:No, that's cask cartel. Oh, here let me my glasses on Is that total wines and more price. No, that's cask cartel, oh here let me, let me, oh no, 80 bucks.
Speaker 2:Okay.
Speaker 1:Oh no, that's nope, nope, nope, nope, nope, nope, take it back. Take it back, that says rye, single barrel, rye Cask strength, nope, right. Single barrel cask. Small batch yeah, a single barrel cast, but small batch, yeah, About 80 bucks.
Speaker 2:Okay.
Speaker 1:Yep, all right, 79, 99, about 80 bucks.
Speaker 2:Okay.
Speaker 1:So that it's. It's got good flavor, it's got um, uh, like you said, the, the it's real sweet on the front side. I mean like as soon as it hits your tongue it's sweet, and then, and then the heat comes. But then the heat dissipates, settles in. You can really hold this in your mouth for a while, let it really roll around on your tongue. Yep, because it's not too spicy to where it feels like it burns your taste buds. And again, I put in about that.
Speaker 2:Oh, you know what next time we do this yeah, the little yeah.
Speaker 1:Yeah, that's pretty screwed up, yeah, yeah yeah.
Speaker 2:So I put in about that much in there. And again it makes a difference. Like say, for instance, if you drink, what the hell is it? I used to drink it all the time. Anyway, there's certain ones that I drink that are like 128 proof.
Speaker 1:Yeah.
Speaker 2:And you can drink them that way, yeah, and it's okay. But to like Booker's, for instance, booker's, you put a couple drops of water in there.
Speaker 1:Oh, my goodness gracious, it's just night and day difference, you know, I got a buddy of mine and I'm going to plug his podcast Larry Reedy's America buddy of mine and I'm going to plug his podcast Larry Reedy's America. My buddy, larry, he has done just a ton of bourbon tastings and whiskey tastings on his podcast. Hang on, let me see. Uh, I'm looking up something here. But Larry, now Larry's 86 years old. Okay, larry, uh, he loves the really high proof stuff. He'll drink stuff 128, 134 proof, uh, that kind of stuff. And that's what he did. But he'll, he'll tell me, he'll say, ben, I'll pour four ounces or six ounces and that'll last me for four hours. And so, yeah, and he, no ice cubes, none of that kind of nonsense. Larry just pours it right into his glass and goes, but he'll sip on us, he'll sip on six ounces for four hours, and uh, but he loves that high proof, loves that high stuff I use, uh, baby food jars, and they're nice and thick, you can take them outside.
Speaker 2:You bang them around a little bit yeah, and they got the necked in top. So they, you, they, do the same thing as this, yeah.
Speaker 1:Now have you heard of this one Cause he was telling me there's this chicken cock, it's a Kentucky straight bourbon whiskey chicken cock.
Speaker 2:Yes, I have.
Speaker 1:You've heard of that one.
Speaker 2:Okay, I don't know whether it's any good or not, I don't either, I don't either, but not I, I don't either, I don't either. But but I will say that that what we just drank was probably. I wish I had some more stuff that I could have brought over. But bang for your buck. Yeah, that that, still austin, is some pretty nummy, nummy stuff.
Speaker 1:Well for not being the bourbon guy and being on number three right now. Yeah, I like that one, the best out of the three we've had so far. Yeah, if I had to rank them and grade them right now, I would go still Austin at one, buffalo Trace at two and McKenna at three, buffalo Trace at two and McKenna at three. Before we get to the next one, and before I polish this taste off, being that it's August 15th, we've got some celebrity birthdays today Ted Maynard no, no, no, no, no, no. We got Jennifer Lawrence, actress Jennifer Lawrence. She's 35 today. Joe Jonas, the pop singer from the Jonas Brothers he's 36. Let's see, and until I make the list as, like a YouTube star, I'm not going to recognize any YouTube stars or TikTok stars, none of that kind of stuff.
Speaker 2:My ex-girlfriend from high school, bryce Wong. She's a birthday today.
Speaker 1:Ah, okay, ben Affleck I like Ben, I like Ben. Yeah, he's 53. 53 today. So happy birthday to you guys. Let's see who else is up here. Man, there's a long oh.
Speaker 1:Napoleon Bonaparte yeah, napoleon Bonaparte was born in. Let me put my glasses on so I can see. I think he was born in 1769. Holy Toledo, that guy would be old today. Anthony Anderson actor yeah, anthony Anderson, he's 55 today. Deborah Messing yeah, from 57. Yeah, nice, okay, cool, cool, cool. So, yeah, nice, happy birthday to everybody.
Speaker 1:All right, let's uh, I, I, if I didn't mention, I think I did this really sticks to the glass. Well too. So this, uh, this, still austin, this is, uh, this is good stuff. For, for the novice on bourbon as I am, you know, tequila is a little bit different, but you know, when, once you start drinking, uh, you start getting into spirits, you start knowing what to look for and you can, you can really uh, you can really become quite the uh, quite the expert right away. You know very quickly If you understand what it is that you're looking for in appearance, in aroma, in flavor, and you understand, you take the time to understand the processing and all that kind of stuff.
Speaker 1:You know a lot of people it doesn't matter. They've been drinking for 40 years and all they want to do is just get hammered. So it doesn't matter. It's just like just give me this or give me that and they don't'd say it's pretty good, but you know, and it does the job. No, no, no, no, because we don't drink like that. You know, we're not, we're not out there to get, you know, loaded and and forget the day. Um, you know, we want to know all about what it is that we're drinking, so we take the time to indulge in all that stuff. Anyway, all right, so let me finish this one up and then we'll get to our number four.
Speaker 2:I want to open that up. I think that's a fresh bottle, so you know what you need to do one of these times. I want to do what's called a kentucky chew do that like you do a mouthwash and then and then you'll um, you'll get like a, it'll pucker you up that's the.
Speaker 1:Oh yeah, no, that's. That's the tannins feel it on the inside of my cheeks and all that, yeah, yeah, yeah.
Speaker 2:The tannins Feel it on the inside of my cheeks and all that, yeah, yeah, yeah.
Speaker 1:That's the tannins that's doing that. Yeah, it warms the whole mouth, the inside of the cheeks, the tongue, your gums warms it all up, but it's not an uncomfortable warm.
Speaker 2:It's not a burn, no, it's just one of those things you can do to see, like, how many tannins are in it.
Speaker 1:Wow yeah, no, that was pretty good. That was really kind of sucking in my cheeks there, okay. So let me see that box you want me to leave it in the box? Yep, just leave it in the box, I'll just bring it to you, just like so.
Speaker 2:So this one's going to be number four people, so at one point in time.
Speaker 1:Hold that up to the camera.
Speaker 2:So at one point in time, let's do.
Speaker 2:It's kind of like on a catty corner there At one point in time, blanton's only made the single I forget the normal Blanton's and they sold that to the American market normal Blantons and they sold that to the American market. And they made three others that they sold to the European and Asian markets and that's the only place that you could get it. I used to go to Europe a lot and I had friends that would come over here Co-workers not friends, but co-workers and so this came from Germany. That's where we used to do a lot of the business.
Speaker 1:Yeah, that's right, and this is 102, 51%. Okay, so we're going down a little bit in proof.
Speaker 2:We're going to go down.
Speaker 1:Yeah, yeah, yeah, Okay all right, let me rinse this glass.
Speaker 2:This is an unopened bottle.
Speaker 1:Oh, wow.
Speaker 2:Yeah, and I bought this. You got the receipt in there. Yeah, back when was this? Oh, that's German, so this was, oh, this was in Switzerland holy cow. At that time I'm looking for a date. Oh, this is 2017. So At that time I'm looking for a date oh, this is 2017. So this was 119 euros, okay, oh, no, no, that's 114 euros. And then the Swiss money was 119.
Speaker 1:Okay, okay, so anyway, but that was from 2017? Yeah.
Speaker 2:Okay, wow, and it's still unopened.
Speaker 1:Can you believe it? Yeah, I can, nice.
Speaker 2:Yeah, so this is, let's see here. So this was actually. They dumped it, bottled it in 2015.
Speaker 1:Okay.
Speaker 2:From barrel number 107, rickhouse number 39, which the rickhouse is what they call, the building where they store all the barrels.
Speaker 1:They call that a.
Speaker 2:Rick House. So you are going to. Yeah, I think I've let actions speak for themselves. Okay, I think I'd let actions speak for themselves Again. Euros back then. What did I say?
Speaker 1:it was 114 euros 114, yeah, so that's probably like about at the time.
Speaker 2:The conversion would be like about 125 bucks, something like that okay but I think right now to get this I think you can buy this here in the states and it's about it's about 200 bucks, something like oh wow, yeah, maybe not that much I don't know, so let's just have it, he's opening that bottle for us, right?
Speaker 1:here not just for for him, not just for me, but for you out there as well. And if you're listening, thanks for listening, but you should really be watching.
Speaker 2:So importier von SL drei Fubs nur drei, okay. So and a lot of people, they collect these.
Speaker 1:Oh, the bottle tops yeah, caps yeah, yeah, yeah, yeah.
Speaker 2:Okay, let's hope that the cork is still out. Okay, nice.
Speaker 1:So while Brother Jim's doing that Nice this day in history.
Speaker 2:No way, let me smell that cork, let me smell that cork.
Speaker 1:let me smell that cork oh fuck, oh dude.
Speaker 2:So one one day wow one day at benning camp one time at benning camp yeah, um, let me have your glass. Oh, I took this to a friend's house and we drank the whole frickin' bottle?
Speaker 1:No, you did not.
Speaker 2:Yeah, we did, oh, we just got crazy.
Speaker 1:Well, I don't remember if I shared it last year when we did our tequila tasting, but I remember one time I was over at Bart and Brendan Just for the shits and giggles.
Speaker 2:Take a nose, hit off that right now. All right, I'm just curious.
Speaker 1:Smells really sweet.
Speaker 2:No burn huh.
Speaker 1:No like like zero, zero at all. You can't smell it. Yep, it's.
Speaker 2:I mean yeah that's what I'm telling you. That's the difference between good stuff and.
Speaker 1:Okay, oh, and it's not like, and it's not like the other three were garbage, it's just no difference in just but that's why that bottle is. You know, if they, if they're selling it here in the states, it could be an upwards of 200 bucks this was the proof of this you said it was like 104, I think, or 102 uh 103 103.
Speaker 1:okay, so, um, but one time, speaking of polishing off the whole bottle, one time, one time, katherine and I we had gone over to, uh, to bart and brenda's house this family family, for those of you who are not aware but we'd gone over to bart and brenda's house and they had a friend come over and the guy Bart, bart and Brenda told him that I was going to be there and like, oh yeah, no, my uncle Ben's going to be here and he's the tequila guy. Blah, blah, blah, blah. So the guy brings a bottle of, he brings a bottle of Addictivo, which, in case, in case you don't know, but in case you were around last year and you watched the Adictivo Extra Añejo when Brother Jim and I did our tequila tasting, that was the one that we no, no, we had like seven tequilas that night.
Speaker 2:We didn't have that at the tasting. No, no, no, we had it here. No, we had it here oh did we?
Speaker 1:Yes, we had it here in studio, oh okay, yeah. We had it here in studio. Oh, okay, yeah, we had it here in studio because we had the Cava de Oro also, which was our winner. And then we did the Addictivo and that one we liked even better. But this guy.
Speaker 2:And the Cava de Oro.
Speaker 1:Yeah and the Cava de Oro is like man, it's like killer stuff. So the guy because Bart and Brenda tell him oh no, uncle Ben's going to be here, he's a tequila guy. Blah, blah, blah, blah the guy brings over an Adictivo Extra Añejo and it's in a box. He introduced him and everything. I brought this over because they said you're the tequila guy. I don't even know anything about this stuff, but what do you think I'm like?
Speaker 1:well, the only way we're going to find out is if we crack it open and drink it then get a boner so, and I hadn't had it before what I had, I hadn't had it before that no, really no, you're just me telling you about it.
Speaker 1:Yes, oh okay, so, so, um, we, between him and bart and myself, we polished the whole bottle. We polished the whole bottle and it was really good. He's like what do you think? What do you think? I said this is really good stuff. Yeah, this is good stuff. And, uh, he was like wiping his brow, wiping the swab man.
Speaker 1:I was feeling so much pressure because he said you're the tequila guy, I don't want to let you down. I'm like no, no, no, no. There's talking me up way too much. So. So then, what bark? Do we polish that bottle off, the three of us, and probably 30 minutes, I mean, yeah, bark goes inside and gets a bottle of scotch and brings that out, and the three of us polished that thing off. I think it was. I don't remember. I don't remember, but I remember the three of us polished that sucker off too. It just that was a lot of stuff. That was way too much. That was way too much. So, okay, I'm gonna shut up. Really well, I'm not gonna actually shut up. I'm gonna say this that this day in history oh, wow, let's go to. Oh well, do I have the right date? Oh, no, no, no, no, no, no no, this is tomorrow.
Speaker 2:This is tomorrow.
Speaker 1:They changed it. I had it Shoot, let's go back a page. Go back a page, come on.
Speaker 2:This has got an awesome mouthfeel. It's nice and it's just it's switched.
Speaker 1:I had it there. It is okay, there it is. I had it on on today and it for some reason I must have hit something and it switched. Uh well, okay, on this day in 1057, so like a really long time ago, over a thousand years ago, macbeth, king of scotts, was killed in battle by by malcolm, the eldest son of duncan the first crazy, huh, yeah, how about in 1879, actress ethel barrymore, who was considered the first lady of the american theater.
Speaker 1:She was born in Philadelphia, again on this day in 1879. 1914, after 10 years of work probably a little bit more the Panama Canal finally opened to ships. This just really has a wonderful aroma. It has a wonderful it's got first off. Besides the aroma, when you look at this thing right here I don't know if you look, you're just looking on camera so you can't appreciate this. I'm telling you right now that color is. So it's just, yeah, it's a delicious color.
Speaker 2:It's a great looking color. There's just so many things. This thing is so good. Yeah, it's the Rite ABV for the flavors that are there. Again, this is a rye whiskey. This is a rye. Again, this is a rye whiskey, so you're going to get spice.
Speaker 1:Don't stick your nose.
Speaker 2:I mean not a rye whiskey but it's not a weeded whiskey is what I should say which you're going to get a completely different mouthfeel over there on that.
Speaker 1:And spice it's got. It does have some, it does have some spice on it, but what I noticed, putting that, what I noticed was taking that first sip and kind of letting it rest.
Speaker 2:It was very velvety yes and so, oh, yeah, oh yeah, yeah and so, if you do a Kentucky chew with this, yeah. You won't get that that big.
Speaker 1:It won't suck in your cheeks as much.
Speaker 2:Yeah, there's not a lot of tannins. Right so in other words, the wood time on this was was again. They did they just, they nailed it, I, I, they nailed it.
Speaker 2:I didn't really so there's a, there is a I forget it's a green label, I think it's called Reserve, and they, they mature that in the coldest part of the rickhouse and that will develop like green apple notes to it, and it's just really unique. I've got a bottle of that and I was going to bring it over, but you know what? I brought this over, so, yeah, so this is again you said velvety. Yeah, you know.
Speaker 1:Yeah, definitely.
Speaker 2:I mean, that can go on and on and tell everybody.
Speaker 1:But you know, so there's. Hey, just get your 200 bucks and go find out where they sell it, and there you go. Let me see what else happened on this day. Uh, 1935, entertainer Will Rogers and aviator pilot Wiley post were killed in a plane crash near point Barrow, alaska. Oh, I love Alaska. Oh, alaska, so good, so good. Uh, let's see. Hirohito, the emperor of Japan broke the precedent of Imperial silence when he made a national radio broadcast to announce Japan's acceptance of the allies terms of surrender in world war two. That was in 1945. Wow, okay, I still have some more of that left. How about 1979? After a troubled production, francis Ford Coppola's Apocalypse Now was released. It became a film classic, noted for performances by Marlon Brando and Robert Duvall, whose character famously says that he loves the smell of napalm in the morning.
Speaker 1:That's right yeah.
Speaker 2:Standing out there with his hat on yeah and no shirt.
Speaker 1:Yep, yeah.
Speaker 2:I'm picking up here.
Speaker 1:There's just that's good stuff. This is good stuff, so again let it set.
Speaker 2:Let it set, let it air out, and then you can start picking up that.
Speaker 1:See, that's probably why Larry can handle those 128, 134 proof bourbons, because he just pours six, he just lets it sit and he just takes four hours to drink it. He's not in a rush.
Speaker 2:That's the same with me when I pour.
Speaker 1:I got my baby food jar and I pour a little bit in it and yeah and it goes outside while I'm doing stuff in the koi or greenhouse I was gonna bring, I was gonna bring a couple other things up into studio for this, but I, I, um, I decided against it simply because we've got five bourbons here and when we did the tequila tasting last year and we, like I said, I think we did like seven or eight tequilas and we didn't go back and compare stuff or anything like that. But man, I know I was feeling it afterwards and I don't want to get like that, I want to remember tonight. But so I didn't, I didn't bring anything else up, we decided we'd keep it at five but, I, was going to bring one up that was uh oh, yeah, sure.
Speaker 1:I was going to bring one up that has that has honey in it. It's a lot lower proof. I think it was only like 70 proof, I think something like that, but it had honey in it and I think if you guys have been with the podcast for any stretch of time, you know that I like sweet stuff. So, uh, that would. That'd be like right up my alley. Um, but um. And then what else? Oh, these, the, the, the tasting glasses we're drinking out. Well, they're actually not tasters, but these, uh, these glasses we're drinking out of well, they're actually not tasters, but these glasses we're drinking out of. What's the name of this? I don't remember what it is, but it's a whiskey that's made in shoot.
Speaker 1:It's got a W on it yeah it's like West Wind or something like that, and I can't remember oh woodford.
Speaker 1:No, no, no, no, no, no, no. This is the one that remember when we went to the. We went to the, the the anniversary party at the brewery and and they were sampling this stuff. They had like four different, four different varieties of this. They were sampling it, which was weird because but I guess, because it's all barrel age stuff, but yeah, they had the guys out there sampling this.
Speaker 1:I bought a bottle of this at the Portland airport, um, last year, but it's not a Kentucky bourbon, so that's why I didn't bring it up. It is a, it's a, it's a whiskey, it it? Yeah, it's a bourbon style. I guess they call it like a bourbon style whiskey, but it's not a Kentucky bourbon whiskey. So I was like, okay, I'll just I'll kind of leave this one out, and that one is actually really good stuff too. But this blends Wow, this is really really good.
Speaker 1:It's kind of like it's. It's kind of like it it it tastes so good Like you really don't want to drink it all at once. You know, you just want to, you just want to let it sit there. You take a little little hit and then set it down and then, whatever, you know, come back 10, 15 minutes later, take another little tiny hit, you know, and uh, it's kind of like that. Yeah, it's really really. And it's kind of like that. Yeah, it's really really good. It's got a great nose to it. Like I said before, it really sticks to the glass. But I can say this all of these have really good legs, so they stick to the glass real well. But, yeah, just the mouthfeel on this one is the best of the four.
Speaker 2:You know the mouthfeel on this is comparable to that honey. I mean it's got, because it's so velvety.
Speaker 1:It's got notes of honey in this and the honey on that bourbon is going to be velvety because of the honey. But yeah, you're right, without, without the actual honey in this, this is very, very, very velvety, yeah, so okay, let's go look. Okay, let's do that okay, let's do something yeah, you know that.
Speaker 2:Barely that barely warmed up the inside of my cheeks yes, yeah, compared to some of the other ones it did, do it, I guarantee you yeah but not I mean nothing in comparison to especially the McKenna. I'm looking for oh, I know, I told you that yeah because that McKenna was spicy. That's a little bit of a warm one Okay so what are you doing over there? What I'm doing is I'm trying to.
Speaker 1:We've got one more to go, by the way, so stick with us.
Speaker 2:Yeah, yeah. So, and I've got some history on that because I've been- drinking On the Blantons.
Speaker 1:No, oh, on the next one, yeah.
Speaker 2:Okay, so I've been drinking that for so long before it became.
Speaker 1:That's the next one we're going to sample right there. I'll let. I'll let brother jim talk about it in a second. That's the next one we're going to sample right there. Pappy van winkles. This one's a 20 year yeah, bourbon. So this is like really big time stuff yeah, I can't, I can't.
Speaker 2:I believe you're bringing it over here. So anyway, um, so anyway, so anyway. So anyway, before this stuff became all in a rave, I just had a little bit of it Before this stuff became all, whatever you want to call it, everybody's like in a crazy mode for it.
Speaker 1:Right.
Speaker 2:I was drinking this and there was limited releases of it.
Speaker 1:I remember that, because I remember yeah, there, it is right there on screen For those of you who are watching there.
Speaker 2:It is Limited releases and I used to call up and that was because there was only so much to go around, gosh, I remember. I used to call up and I used to talk to Julian Van Winkle. And so I'd asked him. I said Julian, I says when? When are you going to be releasing this? And long story short he'd get we, I would get a date out of him. And so then I had the whole supply chain worked out.
Speaker 1:Right.
Speaker 2:So in this case he would release it and it would go to, I think, the distributor. Here I'm going back a while. I'm trying to remember Young's Market, I think is what it was oh gosh and Young's got swallowed up by another company. Oh, you know them.
Speaker 1:I know Young's Market. Yeah, they got bought up by another company.
Speaker 2:Yeah, this was way back when. Yeah, and so then Young's would deliver to Total. I think I was getting it at that time from Total Wines Amore, and this is when you could walk in and you could buy a bottle of 23-year-old, 20-year-old, 15-year-old, 12-year-old, 12-year-old rye and 10-year, 10 year old rip van winkle.
Speaker 1:Those were the products that they that they had, so I would you could just like, just go in and grab them off the shelf, yeah yeah, yeah, yeah, yeah.
Speaker 2:this was, um, I think when I bought this, this was probably probably 230 bucks. I think it sells for a couple thousand now, and then the 23 year old was like 350 bucks.
Speaker 2:The 15 year old, which was the one that is really good 15 year old, I think $150 or something like that, and then the 12-year-old was I don't even remember, and then the Rip Van Winkle, the 10-year-old was like $50, $60, something like that. So I would walk in and I would buy, buy those, and well, you can do the math and and walk out and I had my, my bourbon and I was.
Speaker 2:I was happy I and you could do that twice a year because they released it twice a year right right, right right so now I think it I the first time I saw it on TV was, I think, a show called NCIS, LA or Los Angeles or something, and the the character that played the boss, little tiny gal, said you know, yeah, we're going to, today was a good day, we're going to celebrate. She brought out a bottle of that and then, and then, and then it just like and that was it yeah, oh man it went crazy.
Speaker 1:I remember. I remember probably a good 15 years ago when you were talking about pappies and you were talking about how expensive it was back then, and this was longer than that but but but just but just when it kind became, when it kind of came on my radar, you know, and I remember you would say, oh yeah, no, I'm getting ready, they're going to be releasing this or whatever, and and you were talking about I want to get a case and all kinds of stuff.
Speaker 2:Yeah, and all kind of stuff yeah, yeah, that was I never got a case because it just allows you. I bought this um hold on a second hold on yeah, what's the year?
Speaker 1:tell me. Yeah, let me see, let me, let's look at this here. This is crazy stuff.
Speaker 1:People especially is okay so their brother jim sends me a text today and he's like okay, when you want me to come over? And I told him what time. And so then he says, he says, well, I'm gonna bring the 20 year old pappy van winkles, and I'm like, I'm the. I was just like, oh yeah, whatever I didn't. But to myself inside I'm going are you kidding me? Are you kidding me Because I know how much he spends on this stuff.
Speaker 2:Oh, this ain't right. Here it says it's $105.
Speaker 1:Yeah that doesn't sound right at all. This doesn't Let me see. I'm looking at the tag here. It doesn't say when it was bottled.
Speaker 2:No, I'll show you, or when it was, you know'll, I'll show you, I'll tell you, or when it was you know, wait, hang on 20 year. Blah, blah, blah, no it's got julian's signature on it yeah, julian.
Speaker 1:Julian p van winkle, the third, yeah, yeah, it doesn't it doesn't say see if you can see it on there somewhere. I don't know, maybe I'm so, maybe I'm seeing double um, again this before.
Speaker 2:Sazerac bought them out, so bottled by so a bigger company bought them out. Yeah, so Pappy sold all their stock.
Speaker 1:Wow.
Speaker 2:And how to make it, and everything to Sazerac, which is the company that makes the first one that we tasted, the Buffalo Trace. Yeah, yeah, so this was bottled by Old Rip Van Winkle Distillery Frankfort Kentucky.
Speaker 1:Which now, if you got that today, it would say bottled by Sazerac, probably right.
Speaker 2:Don't know. Let's see here.
Speaker 1:When do you think you bought that bottle dude?
Speaker 2:Oh man, I don't know. I bought this a long long time ago.
Speaker 1:Yeah.
Speaker 2:So, it doesn't normally it'll say like I know, but it doesn't say anywhere on there. So this is 90 proof, so we're walking down.
Speaker 1:Okay, we're going back Okay.
Speaker 2:All right, all right, all right.
Speaker 1:So we'll get a little less heat. We so we'll get a little less heat.
Speaker 2:We'll get a little more flavor, that's good. No, just because it's 90 proof doesn't mean.
Speaker 1:Well, okay, yes, yes, you're right, because I mean yeah, I mean I've had.
Speaker 2:But what you're going to notice, okay.
Speaker 1:I'm going to shut up. I've had 80 proof tequilas that would just like you think you could breathe fire with. What I want, and he's going to pour it, though, so I don't get one drop on the table.
Speaker 2:So there's a unique, there's a unique taste. That is in all of the Van Winkles except for the 10 year old products, and I don't know if it's okay. So this is a what's called a weeded bourbon. Okay, so, in other words, um, it's made with wheat, so what wheat does is it gives it better mouthfeel. Okay, um and um, yeah, so getting all comfortable here, folks.
Speaker 1:I know it's crazy right so now they again um.
Speaker 2:I've sat down and compared this with 12 year old, 15 year old. Yeah, 15-old was the best.
Speaker 1:Of the Pappy.
Speaker 2:Yeah, this was the next best.
Speaker 1:Okay.
Speaker 2:And then this was actually beating out the 23-year-old. Wow yeah, now that's the one that I had.
Speaker 1:Okay, is that just Okay? Like you said, your favorite is you said the 15-year is. If you're watching, you've got a couple of drops on the table. You got to just scoop them up and you know you got to lick them off the table. You can't let that go to waste. Okay.
Speaker 2:So you just said something. I'm hoping that you can pick up this flavor.
Speaker 1:Okay, but you said something like the 15 year old is your favorite, though.
Speaker 2:You said, you said that one Everybody the 15-year-old is your favorite though you said that one Everybody's favorite.
Speaker 1:Oh, really, really. So why, okay? Why do you think that is? You've got something that you know that everybody's so proud of. We're going to age it 23 years.
Speaker 2:It's age, 20 years, one of those things. It's just so. Like I said, there's I don't know which ones I said it on, but I go. I would like to see this in a 90 proof.
Speaker 1:Okay.
Speaker 2:I think it was the McKenna.
Speaker 1:McKenna. Yeah, you know, I could see that when they dial it back a little bit, Because there's just they hit the right fricking combination of and I think the heat going back to that McKenna cause you brought it up, I think the heat on that, like I said, I think I mentioned it before it seemed to take away the ability to pick out the other notes and the flavors in it.
Speaker 2:It does. That's why you put a little drop of water in there, yeah, yeah, okay.
Speaker 1:So, now All right, let me take a whiff of this.
Speaker 2:I'm hoping that you can discern the. There's a unique poppy flavor that I believe is coming from the way they do their-.
Speaker 1:Can I say this you can almost catch a buzz off of the aroma on that, and I mean that in a good way.
Speaker 2:It's got a really terrific aroma.
Speaker 1:Oh wait, do you? Oh so do I hold this up, let me hold this up to the light here.
Speaker 2:Do a do I, do I semi semi. Yeah, just a little bit uh-huh don't suck it back in your gums just like swish it around in the front.
Speaker 1:Which is what we tell everybody to do is always take a sip of something and swirl it around. Let it roll around on your tongue. Well, easy now, but that's what we always. But that's one thing it doesn't matter what it is, we are tasting, jim. We tell everybody, don't just chug it, you'll never get anything out of it. Let it sit there, roll around on your tongue a little bit. You catch more flavor, you catch a better mouth feel. You catch so much more stuff when you just let it rest in your mouth for a minute.
Speaker 2:Right off the bat, I'm getting this lovely caramel, and then there's that unique. I haven't figured out what the frick it is. Then there's that unique I haven't figured out what the frick it is yeah.
Speaker 1:Unique pappy, something that this flavor, this I don't know I don't know, but it's got a really really good aroma though it's got. It's a very, it's a mild, but Just the taste, but and it is something that they're doing with the wood I really wish.
Speaker 2:So I wish they would make distilling legal. You see what I'm doing there. Short. It says Maynard Distilling no.
Speaker 1:It says Maynard Distillery I don't do any distilling.
Speaker 2:But I tell you I wish they would make it legal so I could mess around with stuff and figure this out.
Speaker 1:Actually, I'll put you in contact with one of the former guests on the podcast, Chris.
Speaker 2:Gates. I need to try to find Julian, if he's still alive no, chris is uh.
Speaker 1:Chris is an author. His, uh, his grandfather was a was a revenue agent back after revenue.
Speaker 2:He was a revenue agent.
Speaker 1:Those guys were hated yeah, because he busted all the all the moonshiners. Yep, yeah, yeah so.
Speaker 2:So I think who was it that started the weller I, I think it was weller that started adding wheat to um, the, the mash, the mash bill. So so this, this, this flavor, this mouthfeel that you're getting a lot of, that is the wheat. So wheat um like, say, for instance, when I make a beer, yeah, and I want to.
Speaker 2:I want to add a mouthfeel to it yeah I will add, um, white wheat, white wheat, flaked wheat, and then I will add a dark wheat, so I I get the flavors, the caramels and the coffees and stuff from that midnight wheat and then the other wheats are giving it. You know how you do cream of wheat. Yeah, when you use wheat for beer, it's called a grain bill. Yeah, you've got to be really careful because it'll freaking clump up and get all nasty, so I imagine when they call it a mash bill for bourbon.
Speaker 2:They need to be cognizant of what they're doing, because it could be very difficult Then you got one giant ball of weed or something and then you've just destroyed your. Well, it's hard for it to ferment.
Speaker 1:When you talk about adding the different types of wheat Grains or whatever. You don't add them all at the same. It's not like a combination a third of this, third of this, and you put it together. It's at different times during the process right, no, no, no, no, no.
Speaker 2:It can be depends okay can be. It can be so um beer and bourbon. I are a little bit or moonshine whatever, a little bit different, so, but in essence they'll, they take a big cylindrical vessel and they will add um their grains. Now, what I want, I'd love to find out. I'd like to you know how, like we went to um the brewery, we got to talk to the lab. You know the guys yeah, I'd like to go back and talk to these you know the guys.
Speaker 2:I'd like to go back and talk to these, these distillers even the moon hunters and say, hey, if you use um this grain and it's malted this way, does it? I would just like to pick that apart.
Speaker 1:You know, I'll tell you what, I'll tell you what, before I take that, before I finish that, that uh, before. I finish this pappy's off, you know um I've thought about it through that every every year they've got, I think, back in kentucky they have like the, the bourbon and cigar.
Speaker 1:You know it's a big, old, giant weekend where they've got all kinds of distillers and and and everybody's out there. And I always thought, you know they're going to have really good food out there. Do you know they're going to have good food out there? And I just I thought, man boy, if Jim and I could get out there for a weekend, man, that would be just killer.
Speaker 2:Well, they won't tell you their secret, but we have, we have relatives that in west virginia, that, um, I had some, I mean, and it turned out, yeah, it turned out really good good yeah, a rye, a rye whiskey that he made. That was just unbelievable moonshine.
Speaker 1:Oh man, we got family breaking the lock, can you believe?
Speaker 2:that, jeez, louise, I, I wish, I wish it was legal. So because I would like to try. So, for instance, and I will say this I know that you can take, let's just say you've got a bad beer, came out like shit, whatever, and you end up with this beer okay, and it's already whatever. You can take and distill it. You do what's called a stripping run and those like say there's certain, like say it's a Saison beer and it's really flowery.
Speaker 1:What in the world is a Saison beer?
Speaker 2:Anyway, it's got these nice flavors and stuff to it and then when you distill that, those flavors that are in that beer or wort will impart themselves into that liquor and you come up with some. Really, I had a barrel-aged whiskey. It's not a bourbon, it's a whiskey.
Speaker 2:It's not a bourbon, it's a whiskey. He just spilled the Saison and the Saison came with all these different, nice, unique flavors and smells, made this spirit. That was. I mean, it was a whiskey, but it was something that you would never. I mean it's I've never had it before and I'd like to try it again, but I got to be breaking the law and I don't want to do that. So I'm getting social security.
Speaker 1:So well, um, all right. So let me, let me ask you this Let me ask you this Okay, there you go. We probably went from least expensive to most expensive, right, mm-hmm? Okay, all right, so the Pappy's is going to be the most expensive of the five. All right, is that one? I mean, would that be your favorite, the Pappy's?
Speaker 2:Oh, of course yeah.
Speaker 1:Okay, okay.
Speaker 2:But but my next, my next favorite, I think, would be the plans and then after that would be the the Austin.
Speaker 1:still, still Austin. Yeah, yeah, you know I think I think going. Yeah, you know I think going okay for me, for me, the way I would rank them I don't know there was something about that Blanton's and I think that one would probably be my number one.
Speaker 2:I mean again, I don't know if you can even get it over here in the US if you can.
Speaker 1:And it's $200? It's worth it. Yeah, okay, yeah, so, and and that bottle of pappy's, just that's that could run it upwards of two grand right I don't know.
Speaker 2:I don't know what's what, what's happening with it nowadays?
Speaker 1:right, okay, but I don't know. I think, um, yeah, I think that Blanton's for me was, was, was my would, would, would have been my number one, now number two, um, yeah, probably would, probably would be the Pappy's, and then, and then going down from or going up from, from, from one to five, so so Blanton's would be the number one, then Pappy's number two, then probably the still Austin and then and then probably the Buffalo trace and then the McKenna and and I think I think for me and I mentioned it earlier just the McKenna it had a quick hit on the front end but the heat on it took everything away and it sat around so long that there was a hot finish and I couldn't pick out any other flavors on it.
Speaker 1:And that was the problem with it, because everything else about it is wonderful when you're talking about it.
Speaker 2:Are you getting that nice aftertaste from?
Speaker 1:okay, sorry guys, no, no, it's all right, that's all right, but but yeah, that's what was disappointing, because I looked at them and look, here we go yeah, when you don't buy samples when you don't know, when you don't know about something you, we all eat with our eyes, right, okay, so same thing when you're, when you're going to buy a beer tequila, in this case, bourbon I me, I want to see how it's packaged, and that's how I buy tequila a lot when I don't know. Okay, what's that?
Speaker 2:big fancy tall white and blue bottle. That's the Classe Azul.
Speaker 1:And it looks tremendous.
Speaker 2:But isn't it?
Speaker 1:good, though it is really good stuff, but it's way overpriced. Bang for your buck ain't there. It's not. It's definitely not. It's way, way, way overpriced. It used to be very reasonable, it's not anymore.
Speaker 2:What was the one that I was really shocked on? Where it was a Blanco, was that the Clasazul?
Speaker 1:That was the Clasazul Plata it blew me away.
Speaker 1:Yeah, that was the Plata and it's delicious, it's really, really good. They put together a great product. But the problem is it's like they got this ego that's all you know bigger than all get out and they want you to pay for it. And it's just ridiculous, because you can get stuff that Addictivo there, you go there, you go there, you go there, you go right there. And I was telling people I think I may have told you last week Catherine and I had gone to this concert, this country festival, a few weeks back, and they had a tequila tasting tent and they had different tiers of tequila. You pay whatever $35, you get four tastes. And they had a tequila tasting tent and they had different tiers of tequila. You pay whatever 35 bucks, you have four tastes. Literally, it wasn't taste, it was almost like putting an eyedropper on your tongue, but it was like a half an ounce.
Speaker 1:And I started telling people about tequila. I was like, hey, try this one, try that one, try that one over there and people really appreciated what it was that I was. I was trying to educate them on you know and, uh, you know. Um, that's what this is all about here tonight. It's just a little bit of education and just to expose you to some things that some, some brands, labels, some stuff that you might not be familiar with. Like I said, every look, the bottom line with anything is the best. The best of anything is the one that you like it, you know it just. I mean, it could be 500 bucks, it could be five bucks, it doesn't matter, it's just the one that you like, and that's that's why, when you you like, and that's that's why, when you know, I have to come back to me because people say, well, what's the best tequila? And I say, well, it's. It's not about what I think is the best, it's. You know, this one's my favorite, it's what you like, because everybody has different taste buds and for.
Speaker 2:I'm not going to say who, but there was. We have a family member that said that they did not like a Dick Tivo because it tasted like cognac or something they would rather have. Really, they would rather have Hornitos.
Speaker 1:Ooh, now you see, there, that's the one they love. That for Jim and I were like hornitos. No, thank you. Yeah, you know, but we do, we have a family member and, uh, you know, we like to drink it.
Speaker 2:they do. They don't drink it straight, they drink it in a cocktail and it comes across still as a poor tequila.
Speaker 1:Yeah, yeah, that's true. If you use a bad tequila in a margarita, it's not going to be a great margarita. You have to use good ingredients. You know which is. You want to use agave, you want to use fresh lime juice. You know things like that. When you're making a margarita and you want to use a good tequila and the one that 1921. There you go. Yeah, the one that Catherine and Jim really really like in their Cadillac margaritas is 1921 Reposado.
Speaker 2:Trying to find it though.
Speaker 1:Yeah, yeah, you got to look for it. You really have to search it out to find it. But, uh, uh, this has been great though here I hope that you all at home, um, and in the car that you got, uh, you got some education on some bourbon here. Um, we tasted, okay. So again we tasted. The first one we tasted with Buffalo trace. The first one we tasted was Buffalo Trace. The second one we tasted was Henry McKenna's 10 year. The third one we tasted was still Austin. Okay, that was a single cask. Then we tasted Blanton's.
Speaker 2:Golden Blanton's. Golden Blanton's.
Speaker 1:Golden. Okay, okay, do we know what the age was on that? I don't think it said on the label, though, did it? No, I forget what it is. Okay, yeah, age was on that. I don't think it said on the label, though did it? Yeah, I don't think it did okay, yeah, that's right it didn't say on that label there, because then we finished off with the pappy's pappy van winkles 20, 20 year, 20 year and uh, I mean so we went really from really really low end price wise to incredibly high dollar amount. Okay.
Speaker 2:That's just over. It's just overpriced, like I said.
Speaker 1:I could have got.
Speaker 2:I bought that at 200 bucks a bottle way back when, right right, right right.
Speaker 1:But, you know, and, like you know, jim is like oh, this is it right here, the pappies, this is it. I mean, out of the five, that was his number one, for me it was the blends and uh, but those two, I mean, you could see, you know, in, in just the way that that was talking about it and what he was imparting as far as each item, you could see that it was going to be a toss-up between the two of those. Those two are just absolutely dynamite.
Speaker 2:Yeah, if they sell that Blanton's Gold over here in the States, now Grab it, huh, scoop it up. Yeah, yeah, there you go.
Speaker 1:There you go. Yeah, there you go. So, so yeah, like I said, I hope for you bourbon drinkers out there and the ones out there that you know are, you know, kind of like hey, I want to look at something.
Speaker 2:I want to explore, I want to figure out what you know, what I like, what I don't like or whatever. That's all. This is Just plenty more. It's just that we can't sit here and we'd be like you blow out your palate and you just like you do you do?
Speaker 1:you do blow out the palate and then, by the end of, by the end of the whatever it is, you know whether we do it on the podcast or we're sitting out on the patio, the whatever it is, you know, whether we do it on the podcast or we're sitting out on the patio doing a tasting by the end of it, all you're just done anyway, no matter what you're done, right, so, um, but I do. I think that maybe, coming uh, coming around towards the back end of this year, I think we should do, uh, we should do, a podcast featuring your stuff, the stuff that you do.
Speaker 2:Okay.
Speaker 1:Yeah, we'll do that. We'll do that. Maybe we'll get Catherine in here as well, and we'll get it done.
Speaker 2:I hope that. Yeah, see, I go through all this stuff.
Speaker 1:Yeah, you have to store some of it.
Speaker 2:Well, no, yeah, some of it you can't store. Like the IPAs you've got to brew and you can't store the IPAs. You gotta, you gotta brew.
Speaker 1:That's true Cause they, they will go bad yeah you're right, you're right, it will start to turn after a little bit. So, uh, all right, look, we're going to let you all go. Um, you guys, uh, look, the program is available wherever you get your podcast, wherever you stream them it. You get your podcasts Wherever you stream them, it's there. Just search the Ben Maynard program Boom, all right, subscribe to it. That way, when there's a new episode that posts or drops, then you'll get notification, all right. However, if you've enjoyed this on YouTube and you've enjoyed a little bit of Brother Jim, you've enjoyed a little bit of me right here, you know, with this hat, hair and all that kind of crap, whatever, Tell Ben to grow his hair long.
Speaker 2:I want to see the hippie Ben. Oh, dude, you should see his pictures of him when he's younger. His hair was down to here.
Speaker 1:It actually was All right. But if you're watching on YouTube, then thanks for doing that. You got to do a couple of things. First One, you have to subscribe to the channel. All right, remember, I'm on a campaign to get 500 subscribers before the end of the year. I'm way behind, all right, so let's get it done. All right, tell a thousand of your family and friends to subscribe to this channel. I don't care if they want. I mean, I do want them to watch, but I don't care if they watch it or not. Just subscribe to the channel. I want to hit 500 subscribers, okay. And when you do that, then you also have to give me a like. You got to give me a thumbs up. And then you have to leave a comment.
Speaker 1:I hope that there's been enough information here for you guys to to leave some comments and interact a little bit. All right, because if you leave something, especially for tonight, if you leave something on here that I have no clue on, I'm going to Brother Jim. I'm going to Brother Jim for a reply to that comment. All right, let's see. Last but not least, follow me on Instagram. Ben Maynard Program all one word. Or on the Tiki Talk yeah, the TikTok, the Ben Maynard program, all one word. Or on the ticky talk, yeah, the tick talk, the Ben Maynard program, and uh, I think that's it Right, I think we're done. So, listen, thanks for being here, greatly appreciate it, greatly, greatly appreciate it. I hope this was helpful. I hope this was educational. Uh, say goodbye to everybody, brother Jim, goodbye everybody.
Speaker 2:Goodbye everybody. You weren't bad here to get drunk with us All. Goodbye to everybody, brother Jim. Goodbye everybody. Goodbye everybody. You weren't bad here to get drunk with us All right.
Speaker 1:Listen, I'll see you next time. All right, this is the Ben Maynard program. Tell a friend.