0:13

This is Mystery Scotch Tasting with Gentlemen

0:15

of the World and we are a club that gets together

0:17

and we try scotch blind With

0:20

me tonight . I'm Justin , I'm

0:22

Dave , I am Vern , I'm

0:24

Evan , I'm Andrew and

0:26

Dave . And how we start

0:29

every club meeting , we pick up our scotch

0:31

and we visualize

0:33

it with our eyeballs and

0:37

talk about what we see .

0:40

Very light Mexico water

0:42

.

0:44

Does that mean like water ?

0:45

that has corona in it .

0:46

It's just , yeah , it's almost corona .

0:50

It's water with just a touch of motor oil .

0:52

Yeah , it's not completely clear , but

0:54

it's pretty darn close . It's very

0:56

light , very light , it's like less than

0:58

straw , less than white wine . I

1:03

don't know how are the legs .

1:06

I'm not getting a lot of legs .

1:07

Not a whole lot of legs .

1:09

There , there , you just can't see them In your eyes , invisible

1:11

legs .

1:12

She's a skinny girl .

1:14

I see some legs .

1:15

It might be very sticky to the point where it

1:17

doesn't even oh yeah

1:19

, do legs .

1:20

I see some legs yeah .

1:22

It's almost prismatic . But

1:24

we're thinking this scotch skips leg day

1:26

. Is it Prismatic ? Sounds like it could be

1:28

.

1:31

I see leg residue .

1:33

Leg residue . Can you explain , Just

1:37

like ?

1:37

yeah , it's like . When you spin it around

1:40

you can see where it was .

1:41

Yeah , it's like the idea of there was

1:43

an idea of legs , leg memories

1:45

, yeah .

1:46

I mean , this is I think last month we

1:48

had a really light color . It's got this might

1:51

be lighter .

1:52

It seems like it Right .

1:54

So , First

1:57

fill barrel , that was maybe .

1:58

Yeah , or what

2:02

would that be Like a second refill , something

2:04

that's so light ?

2:08

Interesting , interesting

2:10

, I say yes , but

2:12

you had distant A on the horizon

2:14

. Let's give it a whiff .

2:15

Smell it yeah .

2:18

Ooh yeah , that's

2:20

what I was hoping for . It's

2:22

like an ocean blast right up front , but

2:26

like a lotion A

2:28

lotion blast 32

2:32

ounces of just body lotion , like

2:34

the bottle just exploded on your dash

2:36

and like sunk into the vinyl and

2:39

like a speaker . And

2:41

then just somewhere else it's 120

2:43

degrees a day and I got

2:45

that .

2:46

It's like you need it on your hands , so you just stick your hands in between

2:48

like the oh

2:51

, there we go Ocean .

2:53

No , like a fresh little . I definitely

2:55

agree with the ocean , but I'm also getting some vanilla

2:57

.

2:58

Yeah , there's some sweetness , definitely some sweet , some sweet

3:00

, yeah , which I feel like ocean vanilla

3:02

.

3:03

That's not real . That can't be real . That

3:05

sounds so stupid , or is it no

3:07

? No , you did it in Scotch , it's totally

3:09

real , yeah , almost like marshmallow

3:11

.

3:12

Yeah , I was going to say something like yeah , hot

3:14

and candy .

3:15

Yeah , cotton candy , but for me all

3:17

of these notes are like inside

3:20

of a tire , huh

3:22

, oh yeah , like you just

3:25

throw all these ingredients inside the inside

3:27

of a tire and then like Roll it up , smell it and then roll

3:29

it down the hill . Yeah .

3:31

Sounds like the worst smore over . Are you in the

3:33

tire when the Scotch is in the tire and rolling down the hill

3:35

? Maybe , okay .

3:39

If you make a smore over a fire like a tire fire , a tire fire . But

3:42

there's no smoke yeah .

3:44

No , it's not super smoky , dave

3:46

. That's actually the more I smell it . I think

3:48

that's pretty spot on . It's like when you walk

3:50

into a tire shop , yeah , yeah , and

3:52

you just get that smell of .

3:54

Yeah like fresh rubber .

3:55

Yeah , fresh rubber .

3:56

It's good one . It's quality . Yeah

3:59

, like Pirelli's . Yeah , yeah , the

4:01

only other place I smell .

4:02

That same note is when I've been like in , like a place that

4:04

has wetsuits , because I work in the surface industry

4:06

yeah . Wetsuits like neoprene wetsuits

4:09

like get that same kind of like interesting

4:11

rubber smell too yeah

4:13

.

4:15

A little like apple juice .

4:16

Yeah , I was just going to say there's something fruity

4:19

like Apple juice is pretty good . I

4:21

think pear maybe .

4:23

I'm getting some pineapple . Ooh

4:25

, yeah , I love you .

4:27

That's good . A pineapple note in Scotch

4:29

is one of my favorite scotches .

4:31

I know , mike , it's kind of tropical . Yeah

4:34

, what a yeah . At least a weird smelling

4:36

.

4:36

Scotch . It smells scotch , I cannot wait to taste

4:38

this . Yeah , but it doesn't

4:40

smell over the top .

4:42

No , it's probably too hard .

4:43

Yeah , I'm not offended by anything

4:46

that anybody has said so far . Yeah

4:48

, you could still offend me later , but so

4:50

far nobody's offended .

4:51

But you also have to get kind of in there to smell it yeah

4:54

. Like some Scotch should get even

4:56

nearer . And you're like good lord Wow , what's happening .

4:58

And I mean this in a good way . It's like a well-applied perfumer

5:00

, or cologne , where it's like the

5:02

smells are there if you're looking for

5:04

them and you're close to it , yeah .

5:07

But like it's not blowing your socks off

5:09

. Yeah , it's not axe spray . Exactly

5:11

those people just like put so much

5:13

axe on them and you could smell them from the other side

5:15

of the room , type thing .

5:17

And so it's like just really like one of those . I just

5:19

got the pair note , but

5:23

it's the like , the brown pairs

5:25

Bust Is that was Bartlett

5:28

Bartlett

5:30

. I think , yeah , I think with it the skin is really

5:32

kind of prominent , yeah .

5:35

But like a really ripe version of that Getting

5:38

some almonds like raw almonds , wow , yeah , okay , guys , this is all

5:40

on the note . Yes , this is really interesting .

5:42

And again , I just love . I'm gonna double

5:44

down on that almond note .

5:45

I love when scotches don't try too hard

5:47

. I feel like it's the difference of like a master

5:50

, a true master distiller

5:52

that knows what they're doing , that they don't

5:54

feel like they have a point to prove , other

5:57

than , just , like you know , they

5:59

want grandpa to be proud . Yeah .

6:03

So yeah , I'm getting kind of along the

6:05

almond notes . It's like an apple tart

6:07

with like an almond crust .

6:10

That's very specific but

6:12

not wrong at all , and beautiful .

6:14

Yeah , that was sounded very tasty .

6:16

Yeah , the apple is a good call .

6:18

It's more of like an apple cider for me

6:20

too .

6:21

Oh yeah .

6:22

Yeah .

6:23

Is there an equivalent to when something is

6:25

delicious for your nose , because

6:27

delicious is , you have to eat it . But

6:30

is there like a level

6:32

of deliciousness just for your nose Like

6:34

nose-licious .

6:35

Yes , to be delicious Expressive . I

6:39

like nose-licious .

6:40

I think nose-licious is nice . Yeah , it's nice , it's good

6:42

.

6:42

It's an easy win Centiferous

6:45

.

6:46

Centiferous .

6:47

Yeah , that's a real word .

6:48

Centiferous is pretty rad

6:51

.

6:52

Nose-licious sounds like a 90s kind of candy

6:54

that you'd bring the kids . Oh

6:58

, mom , give me some nose-licious .

7:00

Ah , so good , yeah , is there . Can

7:02

we trademark that Like right now

7:04

? I mean I think we should and just talk to

7:06

Webster , miriam , whatever

7:08

. And just like , get that in the encyclopedia or whatever

7:11

.

7:11

Yeah . Now I'm getting like

7:14

fresh cherries , Not

7:17

the cherries in a jar , nothing syrupy

7:20

maraschino , but like if you get really

7:22

fresh juicy cherries .

7:24

But are they Rainier ? Are they ? What

7:26

Are they Rainier ?

7:27

cherries , you're the Washington guy , you tell me .

7:29

Well , yeah , I mean I

7:31

ate a whole deck of Rainier cherries last night

7:34

. And when she said cherries I was like these are Rainier's

7:36

if they're cherries .

7:37

Rainier's . Those are the ones you're supposed to have with , like an old fashioned

7:39

rain .

7:41

No no , no . Rainier cherries are like the speckled

7:44

, like yellow and red cherries

7:46

.

7:46

That's exactly what I'm thinking about . My white just got

7:48

some at the farmers market .

7:50

They're really bright , you know , yeah .

7:53

And that's a great word for the

7:55

centrifuris-ness of

7:57

this scotch .

7:59

It's bright right , the

8:01

smell of the scent is bright to me

8:03

.

8:04

I love that we are still on the nose

8:06

, and the longer this goes on , the more

8:08

things we start picking up . It's

8:10

smelling better . Yes , it's smelling better

8:13

.

8:13

This is wild . It's almost

8:15

like something I

8:17

want as a room note , like

8:20

in a candle or a flower

8:22

, or something I would love for my body

8:24

.

8:25

A lotion , burn A lotion burn .

8:27

A lotion was talking about earlier . Yeah , like an

8:29

incense stick that smells like this

8:31

?

8:31

Yeah , why can't cologne smell like this

8:34

?

8:34

Yeah , I think this you pour yourself in this scotch

8:37

you're like look how good I smell .

8:38

Do you smell like ?

8:39

scotch man Come on .

8:40

So I've decided this pod will just be the

8:42

smelling pod and we'll do another podcast

8:45

that will where we actually taste it , because

8:47

there's just so much going on with the nose Too late

8:49

I'm going in .

8:51

Oh , Evan has tried the

8:53

scotch .

8:54

It's hot . It's a lot hotter than I expected .

8:57

Very sweet , though it does have a boozy smell to it

8:59

.

9:00

It finishes very sweet and it

9:02

kind of lingers , kind of like that

9:04

syrupy sweetness , that like but this is

9:06

a Fresh floral sweetness

9:09

that we're getting on the nose kind of turns more into

9:11

that like Wow , I don't want to say artificial

9:13

, but more syrupy .

9:15

It is more syrupy , wow , but very hot .

9:17

It's got some heat . It's got some heat , man

9:19

.

9:19

I just took the smallest sip , wow

9:21

.

9:22

Yeah , that finishes extraordinary . It's

9:25

really special Also syrupy

9:28

fruit I'm going to say a note that you can't

9:30

judge me on .

9:31

I'm not judgment , nobody's

9:33

listening .

9:34

Let him say the note and it will decide .

9:36

Like a boozy white wine , like

9:38

a Chardonnay , like really

9:40

boozy , though I don't , there's no

9:42

judgment .

9:42

I don't hate you for that .

9:43

I'm just not a wine guy , so I feel embarrassed .

9:45

I'm getting cherry cough syrup .

9:48

Whoa , I'm getting the syrup that

9:51

the canned pears are in .

9:54

I'm getting the exact mouth

9:56

feel that you get after taking cherry

9:59

cough syrup .

10:01

That coat I'm

10:04

getting , like the I don't know if they're synthetic

10:06

cherries , but like you know , when you get chocolate

10:09

covered cherries kind of thing , yeah , and

10:11

they're like juicy and gooey inside Not the chocolate , but

10:13

the that cherry inside those candies

10:16

. That's what the cherry is the cherry

10:18

cordial . Yes .

10:20

Cherry cordial , Very cordial . But

10:23

then there I don't want to say it's peat

10:25

per se , but there's something on the back end where

10:27

it does kind of clean it up in

10:32

like the most just , delicate

10:35

and intentional way . It's kind of

10:37

perfect .

10:40

Woodsy like oak bokey yeah .

10:42

I got vanilla and oak on

10:44

it . So it's probably like maybe the first

10:47

fill and young . But

10:49

wouldn't you get more color from a first fill

10:51

?

10:51

You would Okay so maybe

10:53

it's you get less color from a refill .

10:55

But a lot of these , like fresh fruits , are sometimes like the

10:57

six years . The six

10:59

year old's catches you know on a first

11:01

fill . That's like really boozy .

11:03

Also all the sea breeze

11:05

that we were talking about at the beginning . I'm getting . The

11:08

ocean has vanished .

11:09

Yeah , I'm getting none of it yeah .

11:11

No more ocean , bye-bye .

11:13

Maybe no water , maybe a lake , maybe

11:15

a pond .

11:16

Maybe a little cherry pond .

11:19

I'm going to add a couple of drops , just to Ooh

11:22

, wait , you're not Vern . Just to chill

11:24

it out for a minute .

11:26

I don't mind the heat . I mean , the heat is

11:29

kind of upfront but it dissipates

11:31

pretty quickly .

11:32

Let me say I don't mind the heat either , but

11:34

I feel like there's something

11:36

more here , Something more for me to dig into

11:38

.

11:38

You're on . I mean you only had one taste

11:40

and now you're adding water . Oh

11:42

okay , I'm thirsty , Don't count . Yeah

11:46

, woodsy . On the back

11:48

end that oak is like

11:51

is prominent , but not like not

11:54

kick you in the mouth kind

11:56

of prominent . It's a delicate

11:58

kick to the mouth .

11:59

Is everyone getting like a mouth numbing ?

12:02

Yeah , I'm curious .

12:04

I want to check in this because you and I were both

12:06

riffing on that .

12:06

For me it's kind of like a pleasurable- . No , it's nice

12:09

, yeah , it's not over the top . Yeah

12:11

, yeah , like

12:13

where you can still enjoy the flavors

12:15

.

12:17

It's funny when after adding a little bit

12:19

of water , I get more of like the tire

12:21

, kind of like rungery . Note on the nose

12:23

.

12:23

Oh interesting , oh , on the nose .

12:27

Is the ocean back at all or still

12:29

gone ?

12:30

No , we're in the tire Switch to like more medicinal , yeah

12:32

, hmm .

12:34

Hmm .

12:35

Hmm .

12:36

Less ocean , more pet boys , more

12:38

.

12:38

Pirelli More Pirelli Classy

12:41

tires .

12:42

So it's hard to say what it does to the taste

12:45

. But what it does is it accentuates

12:47

the flavor , so , like without

12:50

the water , the flavors there kind of went

12:53

away and then lingered . In the end

12:55

this kind of elongates that whole process so

12:57

it kind of sticks with you a little bit longer

12:59

, kind of a little , just

13:01

a little bit more bitter without the

13:03

water or with the water

13:06

.

13:06

I mean From like the , the

13:08

oakiness .

13:09

I don't know .

13:10

Or maybe the peat . Are you happy

13:13

that you ? Are you proud of yourself for adding

13:15

water , or are you not proud of yourself ?

13:16

Not necessarily , not necessarily . Let

13:19

me , let me go back again .

13:20

Okay .

13:21

This is the one . I wish we could just sit here and let

13:23

this sit for like

13:26

half an hour and then come back , because

13:28

I feel like it's going to be a like for if

13:30

we pour this again , you know when I cap , or whatever I

13:32

feel like it will be a good change .

13:35

Personally , I think I like it better without water

13:37

Okay , because

13:39

I kind of like that syrupy sweetness

13:41

. The water

13:43

kind of thins that out a little bit . I

13:47

didn't add a lot of water , but I don't

13:50

know .

13:53

Do you guys feel like this scotch is a pretty

13:55

big delineation from the nose to the palate

13:57

?

13:59

I don't know if there's a big for me , a big

14:01

delineation I have . I

14:03

will say I had more fun smelling it than I am

14:06

drinking it .

14:07

Okay , I get so that's kind of an

14:09

answer , I think so .

14:10

I think because you're , when you

14:13

taste it you're kind of dealing

14:15

with the higher ABV is

14:18

is causing

14:20

certain notes to stick , like more

14:23

of the , the P is

14:25

sort of sticking on on my throat

14:27

, a little bit more on my tongue , and that's

14:29

kind of dictating the , the , the

14:31

flavor a bit , whereas when it was just

14:34

a sin , if for us experience

14:36

centipherous , centipherous experience

14:38

.

14:38

Andrew . Yeah , that's

14:40

how it's pronounced .

14:41

Yeah , cool . So

14:44

you could really kind of play in the

14:46

meadow and , and now you

14:48

know , once you start drinking it's like you kind

14:50

of find a place to sit down and now it's like it

14:53

takes over you a little bit more .

14:55

Yeah , I'm like kind of

14:57

wishing I could get in a delirium and kind of

14:59

go back to the smelling before I tried

15:01

it .

15:01

Just hang out there . It's a smelling scotch yeah

15:04

.

15:04

This is you buy it and you pour it in a glass

15:06

and you just smell it and

15:09

then , when you're done smelling it , you dump it out and

15:11

go try and Google .

15:13

I mean , I'm enjoying the tasting of it , but

15:15

, yeah , me too . I think that

15:17

is enhanced by the

15:19

knowledge of what it smelled like , or the memory . Yeah

15:22

, the memory , yeah , but

15:24

it is changing as we're

15:27

kind of sitting with it

15:29

.

15:31

I think it's just hard to pull things out of the

15:33

taste because of that higher

15:35

ABV , which I was hopeful that if you added

15:37

water it would

15:40

be more floral or fun and

15:42

you'd be frolicking in the meadow again .

15:44

But no , it's not

15:47

necessarily in a bad way . It's become more peat

15:49

forward and it's interesting

15:51

because I would actually rather have the two kind

15:54

of sensations reversed . I'd rather

15:56

have more peat and smoke on the

15:58

nose and have it finish with a more kind

16:00

of delicate floral note . I don't even

16:02

know if that's physically possible , but

16:04

yeah , I would prefer to have them . Yeah

16:07

, foot slopped .

16:09

I'm getting like very little peat

16:11

, but

16:13

after adding water . Really .

16:16

I feel like for me it's gotten , it's

16:19

become a harsher ride . It's

16:21

a . My throat is burning a little

16:23

bit more than when it began .

16:26

Have you added ?

16:26

water ? No , it just . It's just

16:28

been sitting out there in the air Just

16:31

steaming and stewing

16:33

.

16:35

Like a succubus , sexy wind

16:37

and it's a harsh mist

16:40

, it's heavy .

16:41

Yeah , it's become heavy metal .

16:44

The palette's really interesting because it goes very quickly from

16:46

kind of tropical

16:49

, almost starburst

16:51

, to vanilla and an

16:54

oak .

16:55

for me , I'm still

16:57

getting almonds . Yeah , I

17:00

don't know , maybe that would be the oak , I

17:03

don't know . Well , I mean , there's

17:05

something negative about it still .

17:07

When you like . If anything that you have

17:09

that's artificial , that tastes like cherries , is , they

17:11

use almond extract , so

17:13

it's like almonds actually have a cherry

17:15

kind of flavor to them If

17:18

you go by almond extract and smell

17:20

it and it's like it smells like cherries .

17:24

But like almonds also give like a slight , like

17:26

raw almonds give a slight mouth numbing

17:28

to it as well .

17:29

Yeah , yeah , I

17:31

feel like the nose has gotten a bit more floral . I

17:34

don't know , maybe because Vernon keeps talking

17:36

about meadows he really

17:38

made a shout out about them .

17:39

Yeah , how did water ? And

17:42

it got peter . It

17:45

turns into like an isla . Yeah

17:49

, with water I

17:52

mean like the salt comes back or

17:54

shows up and

17:58

yeah , it's a little more

18:01

straightforward . I think it just set itself

18:03

up for failure with that nose how fun it was

18:05

. And then you add water and it kind of

18:07

just turns into a

18:10

really good but like an isla . You

18:13

know , not a full smoke , but a salty

18:15

scotch , agreed and

18:19

still , fine , it's good . Yeah , andrew

18:22

, can you pass me Just be nice

18:24

. If there was something else in there , I'm wondering if maybe

18:26

you just need to let it hang for a bit and then

18:29

it rears its little head .

18:31

Yeah , it's definitely missing something on the palette

18:34

. I can't quite put my finger on

18:36

what I would want .

18:40

It was actually pretty good with the Blackberries .

18:43

But it would be a good combo . I like it

18:45

with the water .

18:46

Yeah , I don't mind it . I'm still not getting Not

18:50

that you guys are wrong , but I'm still not getting a lot

18:52

of the obvious Isla stuff

18:54

, unless it's like a

18:57

Boonahob in

18:59

12 , where I don't know if lightly

19:01

peated or unpeated , but it still gets some

19:03

of that ocean to

19:06

it .

19:08

Not a whole lot of a little ocean funk . Is that what you're

19:10

saying ?

19:10

Just a little bit of ocean lotion .

19:12

Ooh .

19:14

Yeah , I

19:16

don't know , I'm enjoying it After

19:19

adding water on the nose . It's

19:22

definitely more peaty on the palette , but on

19:24

the nose it's more breakfasty . Mm

19:27

, Mm Cereals , I

19:30

know , like pancakes and maple . What

19:33

proper breakfast .

19:34

Yeah , wow yeah .

19:36

American breakfast , maybe with

19:39

like a cherry syrup on top , like

19:42

a sourdough bread toast .

19:44

Oh yeah , sour bread and toast , that's

19:46

actually not a bad call .

19:48

Yeah , this is the IHOP

19:50

of Scotch .

19:52

Well , I mean , I don't know if you have a baked bread

19:54

at home , but this kind of has that Like

19:56

I don't know if it's yeastiness

19:58

, but kind of the

20:00

pungent odor of fresh

20:03

baked bread .

20:05

Oh do me , it's getting better . The

20:07

longer it's sitting Like , the

20:09

more it's just kind of hanging out . I'm enjoying it

20:11

actually .

20:13

With the water too . I

20:16

mean this will play out in my rating , but

20:18

I wasn't having a good time

20:20

before the water and

20:23

I'm having a better time now that I've

20:25

drank the water . The water has added points

20:27

to my rating Really . Yeah

20:29

, that's a little sneak peak .

20:30

All right .

20:32

They tuned , I guess , yeah , yeah .

20:33

They tuned the points Wow .

20:36

I still think it's a decently

20:38

made Scotch . Not as good as it

20:40

was on the nose , but I still

20:43

feel like this is from a reputable

20:45

no

20:47

, I was going to say like a veteran distiller or

20:49

distillery .

20:50

I think , it's been around .

20:51

I mean , I've all been around , but not like a

20:54

young , fresh buck trying

20:56

. But then again . I might totally

20:59

can't that and say

21:01

because it didn't deliver

21:03

as much as a nose

21:06

.

21:06

Maybe it is which you were

21:08

you had high praise for the distiller

21:10

. At the beginning you were like this tastes like a

21:12

distiller .

21:14

It smells like a distiller that knows what

21:16

the buck's up Does .

21:16

the symptom first note and now they

21:18

kind of don't yeah , is that what you're saying

21:20

?

21:20

Yeah . So

21:23

I don't know if it's . I don't know if it's like an established distillery

21:26

or a new distillery , but I would say it's one of those

21:28

two .

21:31

So for instance , it comes from a distillery .

21:34

So it's got that . It's

21:36

got so far .

21:38

What you would do with , like greeting car

21:40

, ride a .

21:41

Disneyland which tire brand , tire

21:44

brands . I think Pirelli nailed it .

21:47

Well , how about this ? So for those

21:49

of you at home that aren't

21:51

here , there's been a cat that's been following

21:53

us around and he's like kitten actually . He's

21:56

been looking in here and then he'll go and change

21:58

windows and look through another window , and he keeps going back and forth

22:00

. I've been watching him .

22:02

So in honor of him , what animal

22:04

would you say ?

22:05

this scotch is I love

22:08

it .

22:08

I thought we were going to adopt a cat Club

22:13

cat .

22:13

That could also happen . He's keeping the cupboard

22:16

once a month . We've pulled him out . Comes out in

22:18

the crate All hammered .

22:23

Uh animal

22:25

Starfish .

22:29

Oh salty and mysterious . Yeah

22:32

Regenerating , regenerating

22:34

, rejuvenating , even I don't know .

22:36

Yes , it's fun right at

22:38

first , and then you're kind of like well , now what do I

22:40

do with it Exactly ?

22:42

Like I've caught several , because then

22:44

when you're fishing in Oregon you're fishing

22:46

on the bottom , yeah , and

22:48

like so you're , you're bringing in all sorts of shit . So I've

22:50

caught many starfish and you're like I got one

22:53

, you ran it in and you're like , oh okay

22:55

, starfish doesn't count . You know , here

22:57

you go .

22:58

Bud .

22:59

Go back to your home , you know , hmm .

23:03

It's really good when I like that .

23:06

I would say a reverse butterfly .

23:08

Oh , so what is the name ?

23:13

It's like a butterfly kind of light and airy

23:15

and pretty , and then it becomes

23:18

a cat or fly .

23:24

It's like a wrestling move , I

23:28

was thinking that sex position is what I

23:30

did .

23:32

Either way , it sounds like it hurts . Whoa , whoa , whoa

23:34

. You guys have never done the reverse butterfly .

23:36

Some people are into that type of thing .

23:37

That's true .

23:40

I wasn't curious if we were going with animal or sex position

23:42

, so I did both In times it's the same thing

23:44

, Well yeah , so far we have starfish and reverse

23:46

butterfly , which I think both are

23:49

sex it's like a sex position

23:51

Wow .

23:52

Switch it up .

23:53

But like kind of everything is .

23:55

That's true . Yes , yes , okay , yes

23:58

, check it out .

24:01

I honestly , I don't think .

24:03

I can do better than the reverse butterfly and the starfish Just

24:05

encapsulate this so well .

24:06

Yeah , I

24:09

think those are both beautiful imaginary

24:12

animal .

24:15

Well , I'm going to steal one that would normally be

24:17

reserved for Vern , because

24:19

I just came back from the west

24:21

of Ireland and I'm going to say it's a

24:24

sheep on the Irish seaside

24:26

, ooh Nice , just

24:29

because there's

24:31

a lot of scents . Yeah , it is a lot

24:33

of scent , but also

24:36

, if you shear the sheep , it's

24:38

a very different beast , mm-hmm

24:41

.

24:43

Cotton candy was brought up in the nose .

24:45

The sheep resembles cotton candy yeah

24:48

, out of cotton candy . I hadn't thought about that

24:50

, but yes , that works too .

24:51

Almost the same thing . Yeah , the original

24:54

cotton candy was just yeah .

24:56

That is how they make cotton candy right .

24:57

It's from sheep's wool . You want cotton candy

25:00

, son . You asked for a while it's flavored

25:02

sheep's wool .

25:03

Yeah , Any

25:06

guesses as far as age

25:08

ABV , Dave .

25:12

It's got to be like 57%

25:14

.

25:15

Okay 46

25:17

.

25:18

46 ? Ooh Wow .

25:22

Maybe 48 . Okay , well

25:26

, you peer-pressured me , yeah .

25:30

Any distillery or region .

25:33

I mean , I think I , I , I , I , I

25:35

, I , I , I , I I .

25:37

I , I , I I .

25:37

I , I , I , I , I , I , I , I , I , I , I I'm

25:39

going to go with like an early , like a young six

25:42

year , some rather um

25:45

from the Ila's yeah .

25:49

Young , young , ila yeah , anything

25:53

, dave .

25:54

I mean a young like somewhere

25:56

between four and six , and

25:59

I think I'm like on

26:01

the fence between space side and Highland

26:03

.

26:03

Yeah , me too . I'm

26:06

gonna say eight to ten For

26:09

me at the end . The

26:11

most predominant note maybe it was kind

26:13

of a tie between fruitiness but

26:15

like a floral heathery kind of .

26:18

Come back to Heather . Yeah , there

26:20

she is again . She has returned .

26:22

Which makes me think , like Dave , kind of

26:24

Highland or space side .

26:27

Yeah , I'm not bought

26:30

into the Islay

26:32

Islay idea . I

26:35

think I'm kind of more in your guys' group

26:37

here .

26:37

The only one I can think of is . Boonahabin , because they don't

26:39

pee a lot of their stuff .

26:43

Well , evan knows what it is so we're not gonna ask him . But

26:47

yeah , any more guesses and otherwise we'll rate

26:49

this puppy . All

26:51

right , let's rate it . I'll

26:55

go first . So

26:58

the nose was fantastic

27:00

, fantastic ride . So

27:03

much fun , so many smells , so

27:06

much trademarking in

27:08

words . And

27:11

then when I first tried it , it definitely I

27:13

didn't . Not only

27:15

did it drop off , but I didn't enjoy it . It

27:19

was a little bit hard going down for me . But

27:24

then I added water and it became

27:26

drinkable and definitely more pleasant

27:28

and I had a better time . So

27:31

it was a little bit of roller coaster . I

27:33

give it points for smelling

27:35

so great . I subtract points

27:38

for it not tasting great , but

27:40

then give a couple points back , like I alluded

27:42

to earlier , for once you add water

27:44

. Would I buy this

27:47

? I would not buy

27:49

this and have it at home . So

27:51

to me I can't give it anything above

27:53

an eight . So I'm gonna give it a 7.5

27:56

just because I

27:58

had a great time smelling it . It

28:01

was fun that it changed from a scotch

28:03

that I did not like to a scotch

28:05

. I was like huh , all right , now

28:07

I'm back here again once I added water and

28:10

that was fun . So 7.5 for me , dave

28:12

.

28:14

I'm in a similar neighborhood where I

28:16

love the nose Was

28:19

a little bit confused . I mean , I'm

28:21

a sucker for a scotch that has a really

28:24

interesting nose , but then the flavor

28:26

profile lines up a little

28:28

bit . This was like pretty big

28:30

departure so I was thinking

28:32

more of like a seven

28:34

, even for me .

28:36

And you're

28:39

, I

28:41

think I'm gonna go with an eight Classic

28:44

. I

28:46

like it . I would buy it again . I

28:48

guess the way I would describe this is it

28:52

seems like a challenge , because

28:54

anything that smells as good as this did

28:56

has to have

28:58

something going on . So I'm

29:01

kind of inclined to think maybe

29:03

I'm the one missing something on the

29:05

palette . I'm not good enough , rather

29:08

than this scotch is not good enough

29:11

, but maybe that's not true , I don't

29:13

know , but at the least I feel like I definitely

29:15

want to take this for a second spin and

29:18

spend longer kind

29:20

of teasing out the palette

29:23

, because , yeah

29:25

, the first whatever 15 minutes we

29:27

spent nosing this was extraordinary

29:29

, so I feel like there's got

29:31

to be something else there On

29:34

top of that . It was a lot of the

29:36

flavors that I really enjoy , or a lot of

29:38

the scents . It was

29:40

very centiporous in

29:43

all the ways that I like . So

29:45

, yeah , I think eight is

29:49

fair , Evan .

29:50

you brought this scotch . What do you think ?

29:53

So I mean just echoing what you guys said . Yeah

29:55

, obviously the nose was just insane

29:58

. It was fantastic . Just on

30:00

the nose alone it was easily a nine

30:02

or a 10 point scotch . The

30:06

flavor profile left a little bit to be desired

30:08

and you know , like Justin , the first

30:11

sip I took I was like not

30:13

quite hit me there . And then I added water

30:15

and it still wasn't quite right . But

30:18

then the longer it sat , the

30:20

better it got . And then even now

30:22

, like you know , it's gross , but I just burped

30:24

a little bit and I'm like , oh , I got some of that flavor . It

30:26

was actually really good . So

30:29

I don't know , I'm going to

30:31

give it not quite an eight , I'll give it a 7.8

30:34

, you know , like halfway between 7.5 and

30:36

7.8 . It was really good

30:38

. I would like to revisit it , but

30:41

it's one of those scotches that just it needs some time

30:43

just to sit in the glass and hang out and

30:46

get to know the room , you know , and then

30:48

it gets better .

30:49

Vern .

30:51

Yeah , I think there's more here

30:53

than you

30:58

know what I was able to extrapolate

31:01

in these 30 minutes . I would love to try it

31:03

again . Nose was great . I

31:06

love a good roller coaster yes , you

31:08

do , and , as you all know

31:10

, very passionate . And

31:15

uh , yeah , same

31:17

. You know , love a little bit more in

31:20

the , in the

31:22

flavor profile . But , like I'm

31:25

, my curiosity is peaked and I like

31:27

that . I think it was bright , it was well made

31:29

and nothing

31:33

was really wrong with it . It was just kind of lacking

31:35

more than we

31:38

go with eight one .

31:40

Okay , Dave .

31:44

Yeah , I liked this scotch . It

31:46

was good . I'm more like

31:48

in the world of Vern and

31:50

Andrew , something

31:54

about that . That first sip was actually

31:56

like very refreshing to me . It was a little thicker than

31:58

I wanted it to be , but I really liked the , the

32:00

cherry brush that I got . I

32:02

like cherry candies , you

32:05

know , like I'm like they're delicious . So I'm

32:08

going to call this an eight . Two

32:10

.

32:12

Okay , in your face , vern

32:14

, I changed

32:16

my .

32:20

I was going to say the first sip right

32:22

when it hit my tongue . There was that like

32:24

starburst I think . You said there was like this , like sweet

32:26

moment and then

32:29

kind of everything went numb . But I

32:31

wonder if I don't wonder

32:33

what my plan is to

32:35

next time I drink the scotch is I'm just

32:37

going to go straight to water out

32:40

of the gates so like pour my

32:42

dram , add water and

32:44

then drink it like that and not wait

32:47

for it to kind of numb my taste buds . I think that's

32:49

how you get .

32:50

I'm also super curious what this would taste

32:52

like as a first scotch . Yeah , totally

32:54

. I had like a

32:56

couple of cast strengths . You know earlier

32:59

, you know , and in moderation

33:01

obviously for the listeners tiny

33:03

amounts taste , and you

33:06

know like I'm curious what this would taste

33:08

like on a fresh palate . You know , very

33:11

true .

33:13

All right . So , as a club

33:15

, our rating of this is 7.76

33:18

. Great

33:20

year .

33:21

Great year 776 .

33:23

For America , fuck yeah .

33:27

So , evan , you brought the scotch . What are we

33:29

drinking ?

33:30

So this is called Mossburn in Singapore

33:32

. Huh , distilled

33:35

at Burned Netties , it's a space

33:37

site .

33:38

Okay , wow , wow , wow .

33:42

Daynail for the way .

33:44

Before we started recording tonight , I mentioned

33:46

a little story about how it went to Total Wine and

33:49

basically everything there was like a Total Wine

33:51

labeled scotch . This was one

33:53

of the few that actually wasn't . It was something

33:55

I've never heard of and . I'm like what

33:57

the hell ? I'll give it a whirl . So yeah

33:59

. I have no connection to it

34:02

, is there

34:04

a year .

34:05

It's a 10 year , sorry .

34:08

It's a 10 year and they seem

34:10

to be like they're a bottle slash blender

34:12

, so it's actually distilled

34:14

at a different distillery and then

34:16

bottled and blended by Distilled

34:19

by Ben Rinn . They

34:21

don't have a lot of tasting notes on here so

34:27

they said weighty

34:30

and slightly malty nose gradually

34:32

release sweet vanilla and honeyed

34:34

cereal notes . The oak influence is gently

34:37

on the palate but later

34:39

adds layer of structure before waiting . Finishing

34:41

of heating of smoke .

34:43

There's a lot of words there . Yeah , I

34:46

was no common .

34:47

I was a single common .

34:50

I didn't hear centipherous Slightly .

34:53

Yeah , and I couldn't find a lot of reviews online too

34:55

. I don't know how popular this scotch

34:57

is . You know , gave it a

34:59

whirl . What the hell .

35:01

I mean , that was a pretty great

35:04

whirl .

35:06

Yeah , super fun . What was the price point

35:08

on this puppy ?

35:08

It's actually with tax it was 92

35:11

. The price point is 85 .

35:14

So age 10 years . Does it say anything about

35:16

the casks ? It's just as oak cask

35:18

.

35:19

The bottle is really interesting to how it tapers

35:21

up gently .

35:24

Yeah , the shape is cool . It's

35:26

got good shape . Yeah

35:29

, how do you feel , dave , about the design

35:31

? Very like getting

35:34

very gangs of New York type

35:36

.

35:37

Yeah , it's got kind of like a

35:39

To me . It kind of reminds

35:41

me of like a classic , like burlap

35:45

sack that they would hold like grain

35:47

in which is like graphic designers love that shit

35:49

. It's like a classic , like where there's like

35:51

a , you know , like a logo

35:55

, kind of under a logo . You know it's

35:57

like two like typography treatments

35:59

.

35:59

Yeah .

36:00

I kind of dig it .

36:01

It's fun , it's different you know it's giving

36:03

me like a old

36:05

school boxing . Yeah

36:08

, like a rooster vibe . Yeah , it's pretty tough

36:10

a little bit .

36:12

Yeah . What's the number 21 about ? Is that

36:14

just like ?

36:15

That's the different bottlings they offer . So

36:17

it's like this particular like . So each bottling

36:19

is either going to be a different blend or a different

36:21

distiller , or

36:23

a different cask .

36:24

Okay , Hell yeah .

36:27

So , if

36:30

you care , we do this , is

36:32

this their website .

36:34

To be honest , I don't remember , I just Google it .

36:37

So , talking about the Ben Wren distillery

36:39

, there are

36:42

six stills and a spirit is run

36:44

through worm tub condensers . So

36:46

this is like super nerdy

36:48

about the distilling process . But there's

36:51

two types of condensers

36:53

which condenses the it's

36:56

at the end of the distillation process , condenses

36:59

the vapors . I guess Worm

37:03

tubs were the old old way of doing it

37:05

. The new way is called shell and tube , and

37:07

I don't fully understand this . All I know is that

37:09

worm tub Distillates

37:15

are usually considered to be like meteor

37:17

, a little bit rough around the edges , and

37:21

so aficionados

37:23

of scotch seek out distilleries

37:26

that use that method . And

37:29

that might explain why we've we

37:31

felt like that thick , oh

37:33

yeah Mouth feel at

37:35

the beginning . Yeah , instead

37:38

of being like real refined , it's a bit

37:40

like Meteor

37:42

, I guess is .

37:44

Anyway , yeah , it will , I definitely

37:46

got a punch . When I first tasted

37:49

it .

37:51

I think that was one of our notes was like a kick to

37:53

the face .

37:59

Yeah , yeah , yeah .

38:00

Well , it was soft because the lotion

38:02

, with the lotion , everything

38:04

because the soft . Oh

38:08

, I enjoyed it , that was fun . Yeah , it was super

38:10

fun .

38:10

Thanks for bringing it , of course , 57 . I

38:13

know .

38:14

I got to be honest , he Twice

38:16

.

38:17

Dave nailed it .

38:19

And second it didn't

38:21

feel that hot 57

38:23

is usually like undrinkable , and then it was

38:25

drinkable .

38:27

But , I think it makes me think

38:29

, cutting it down , I should add more

38:31

water , yeah , maybe .

38:33

Yeah , way up front , because otherwise it

38:35

just like that's why I was like actually

38:37

super quick to add water .

38:40

Because I knew what the ABU is .

38:41

We should have followed your lead , yeah , okay

38:44

. So I got a little quote . My boy turned 13

38:46

a couple of months ago and so I've been kind of researching quotes and

38:48

we're going to , you know , be talking through kind of life stuff

38:50

. So this is one of the

38:52

quotes that I'm sure I'm going to share

38:54

with my 13 year old . I'm

38:57

also going to share with you guys . Perfect , let's

38:59

see Equivalent . But it's fun , it's

39:02

, it's quick and easy . So

39:06

life is 10% what you make

39:08

it , 90% how you take it . Irving

39:11

Berlin .

39:12

Cheers , cheers .

39:12

Mazel .

39:12

Tov Cheers yeah To Justin Getting married .

39:14

To Justin , to Justin .

39:19

To Justin Getting married next month .

39:24

So that toast was to your

39:27

son and to me it's going to be the same one I

39:29

read at your wedding hey bud . I got a toast for

39:31

you .

39:32

You've heard it before , but here it is again .

39:38

Different context now .