MST Rating: 7.4
Congratulations to us on our 50th episode!!!
You're in for a sensory roller coaster as we unravel the layers of a unique Scotch. We've got a potpourri of flavors and scents from the sweet perfume of honey and orange to the spicy twist of furniture polish and hot tamales. Each sip is a revelation, tickling our taste buds with sugar plums, chocolate covered orange sticks, and a cayenne hot and spicy finish. Be prepared to take your palate on an adventure!
You'll get an insight into our personal reviews and ratings. Was the nose promising but the palate disappointing? How does it fare as a guest at a party? Is it a good mixer? Our opinions may differ, but one thing we all agree on is that this Scotch intrigues us. Also on the menu are some unique tasting notes, a little Gaelic language trivia, and our final thoughts on this very divisive Scotch. So pour yourself a dram and join us on this flavorful journey!
MST Rating: 7.4
Congratulations to us on our 50th episode!!!
You're in for a sensory roller coaster as we unravel the layers of a unique Scotch. We've got a potpourri of flavors and scents from the sweet perfume of honey and orange to the spicy twist of furniture polish and hot tamales. Each sip is a revelation, tickling our taste buds with sugar plums, chocolate covered orange sticks, and a cayenne hot and spicy finish. Be prepared to take your palate on an adventure!
You'll get an insight into our personal reviews and ratings. Was the nose promising but the palate disappointing? How does it fare as a guest at a party? Is it a good mixer? Our opinions may differ, but one thing we all agree on is that this Scotch intrigues us. Also on the menu are some unique tasting notes, a little Gaelic language trivia, and our final thoughts on this very divisive Scotch. So pour yourself a dram and join us on this flavorful journey!
This is Mystery Scotch Tasting with Gentlemen of the World and we are a club that gets together and we try Scotch Blind With us tonight. I am Justin Andrew Dave.
Speaker 2:Nathan Chris.
Speaker 3:Evan.
Speaker 1:Alex and Vern, and, just like we do every night when we get together, we pick up our glass and start talking about the colors. We had some major technical difficulties with getting this podcast up and going, so we're all very thirsty, but we're still going to try and relax and be patient.
Speaker 4:Andrew yeah, dave, I mean our sound guide decided to go on vacation, which is really disappointing, but you know.
Speaker 5:But give it to him. He fixed it.
Speaker 4:He did fix it, probably From a cave From a cave in Northern California or something.
Speaker 3:So this Scotch is gold, copper color.
Speaker 4:It looks like melted gold, kind of gold yeah 14K.
Speaker 3:I think I see some gold leaf floating in there it shimmers in the light.
Speaker 6:Is this gold schlager?
Speaker 1:Can we get a leg check? I know Dave's kind of the leg guy but Finish.
Speaker 8:We got some legs though.
Speaker 1:Yeah, some legs they're chunky, yeah, strong legs, oh my understanding Chunky legs Thick 2C's legs.
Speaker 6:Yeah, yeah.
Speaker 3:Oily Great, it looks drinkable.
Speaker 1:Should we smell it?
Speaker 3:I'd love to smell this.
Speaker 4:Ooh, that's a little spice right up there.
Speaker 3:It's like a spicy island, dave, kind of a little heat to it, little nose prickle.
Speaker 1:I also am getting a little bit of a sweet sense too. A little bit of honey, yeah.
Speaker 7:Oh, it's lemon candy. Can you sugar a Sugar plums, sugar plums.
Speaker 4:Sugar plums.
Speaker 2:Is that legal? You can make a song out of it.
Speaker 4:Yeah, make some money.
Speaker 3:I just get some furniture polish.
Speaker 5:Hmm.
Speaker 3:I mean, you're not wrong about the sweet stuff yeah.
Speaker 4:Maybe like orange, like oily orange stuff yeah.
Speaker 7:Getting like a I don't know. I'm getting like kind of the cereal grain off it. It reminds me a little bit of like a French saison beer, like a little bit of that tartness and kind of brittiness.
Speaker 2:I'll keep my hot tamales comments to myself.
Speaker 1:You peasant actually.
Speaker 3:Now that you say it though, I'm smelling hot tamales.
Speaker 4:That's not wrong. I had some between a saison and a hot tamale.
Speaker 2:Right down the middle it's called heaven right there, yeah, a saison yeah.
Speaker 6:Yeah, lots of different, like candied fruit.
Speaker 5:The sweet for me is more like a milk chocolate. Hmm, oh, no, well, I don't On the nose. Yeah, oh, I mean what else? I thought you tasted it.
Speaker 3:I thought you tasted it. I thought you tasted it.
Speaker 4:Sounds like chocolate On the eye.
Speaker 6:Almost like those chocolate covered orange sticks yeah.
Speaker 5:Beautiful.
Speaker 4:But it's like a hot, like an Easter milk chocolate it is like cayenne hot and spicy. Yeah, I feel like it's cask strength.
Speaker 3:I feel like I smell the, the, the wood, the, the cask, hmm. It smells great Like fresh oak smells to me.
Speaker 6:All very good signs. Yeah, I like very excited to try this.
Speaker 4:I'm very into this scotch I this is hitting a lot of my favorite favorite notes Olf, olfactory, what was the olfactory Sense? Scrumptious for your nose, what was?
Speaker 7:it, oh yeah.
Speaker 5:Damn, it, yeah, we drink for a scotch.
Speaker 1:Yeah.
Speaker 6:So scientific to this.
Speaker 1:Fully. We had memories.
Speaker 2:Should really record this yeah.
Speaker 6:I will say, having not done this in seven months, it's like. It's just like riding a bike, it's like coming home.
Speaker 1:Yeah, loving it. That ties together. Yeah, welcome home, chris. Yeah, vern, do you want? Do you want to rate it?
Speaker 2:before you get a drink.
Speaker 4:Yeah, I'm ready to go.
Speaker 1:Yeah.
Speaker 2:I'm getting so many candy notes Like cotton candy, bubble gum like bubble lishes, yeah, now that some of the heat is kind of dissipating.
Speaker 8:Yeah, it's almost like that vibe when you walk into a candy store and it's like all the candies, yeah, you know. Yeah, did you guys just go to the OC fair?
Speaker 3:Yep, I drove by it and decided not.
Speaker 4:The orange chocolate covered orange sticks or somebody said that.
Speaker 6:I feel like that's really resonating with me the oak barrel aged on the palate does not as a disappointment.
Speaker 4:You've already tasted it.
Speaker 6:Oh wow, I did too yeah.
Speaker 1:Now I can't not drink it. The pressure is on.
Speaker 4:A little bit of heat up front goes away quick.
Speaker 6:If it is stronger than normal, then it's a lot of heat. Kudos to them.
Speaker 8:Oh belly heat.
Speaker 1:It packs a punch. Yeah, I don't know, I'm still getting heat all the way down. I am too, but it's not a. I'm not dying also. No, you know I'm not regretting drinking. It's like Arizona Scotch it's dry heat.
Speaker 3:Yeah, it's a dry heat rather than a cool, a cooling menthol heat. It's like breeze, alex, was that used Chili powder Cayenne.
Speaker 5:Cayenne, the cinnamon really sticks through the way at the end, like in the back, in the back of your palette, yeah, yeah, where else it is a cinnamon heat.
Speaker 1:Like there is a little bit of fireball in this, it's just a little bit.
Speaker 7:I'm definitely sticking with the sweetness on the palette. You know it's still very sweet, very candy forward.
Speaker 3:Yeah, it's a really cool mix of heat and air conditioner, heat and sweet.
Speaker 1:Yeah.
Speaker 3:Man the nose, though like going back to those, it's even more bubble yum, cotton candy.
Speaker 6:I'm getting like some, some kind of like prune or raisin, almost yeah.
Speaker 1:I, I, the cinnamon, the. I made a joke about fireball, but I this almost is like the fireball of scotches.
Speaker 4:Yeah, I mean it's kind of embarrassing, but you can say it yeah.
Speaker 3:But it's so interesting going back to the nose and it's not quite matching up anymore for me.
Speaker 5:I appreciate it.
Speaker 3:I'm getting more of the fruit like almost like berry blueberries, the berries, but then also some oakiness.
Speaker 1:Yeah, so you're not at the OC fair anymore.
Speaker 3:No, no, well, I mean, there's some cotton candy in there, yeah, yeah.
Speaker 4:After tasting it, you're totally being on like blueberries and oak for me.
Speaker 6:I will say the the fireball analogy is not to disparage it. It's a very sophisticated version of fireball, if there ever if you're looking to elevate your fireball drinking, this is fireball cast strength guys.
Speaker 3:Yeah.
Speaker 1:This is a gentleman's fire fireball.
Speaker 2:Yeah, it's interesting, for as oily as the legs looked, I'm not really getting a rich, oily mouth feel it almost is a little thinner than I expected.
Speaker 4:Well, it doesn't have much of a lingering aftertaste or anything, it's kind of all upfront it's. It tastes good and well made but doesn't have a lot of layers on the palate. For me, Same yeah. It just tastes really good, but it's really fast and really yeah.
Speaker 3:It's like a really big heat blast in your mouth.
Speaker 4:Yeah.
Speaker 3:And then it kind of just and then it's gone yeah.
Speaker 4:I might try this with water, not yet, but in a bit. Yeah, what you're thinking about it, I'm thinking about it. That water is looking at me and I'm looking at it. That's all, that's happening.
Speaker 3:I do get more of that like cinnamon candy flavor on the finish after the heat kind of dissipates.
Speaker 8:It's just a little bit perplexing to have such a crazy nose and such a simple mouth feel. You know, like you said, it's quick, it's like one of those dissolving mints that just kind of hits your mouth and then it's gone.
Speaker 4:I wonder if there's any science, because we spend a lot of time smelling the scotch, if it kind of actually numbs us, like if it's too hot that you don't taste it as much as you should, if you just like poured it and drank it and we didn't do all the whole like smelly-smelly.
Speaker 1:Maybe we killed some of those brain cells. Is what you're saying? I don't know.
Speaker 4:I'm no scientist officially, but I don't know. I wonder if we just one day just drink it, or maybe this one, next time, without smelling it, just drink it.
Speaker 1:But that's against the club rules. It's not how it works.
Speaker 4:We start our own club. We don't smell the scotch, we don't do that around here.
Speaker 1:We don't drink it first, then we smell it, then we look at it.
Speaker 6:Just go straight to drinking. Come here, come on.
Speaker 1:I feel like there is something that I incepted myself with the whole fireball thing, because I almost can't see past fireball-ish flavors. Now I've weakened my palate in a way.
Speaker 3:I added a few drops of water and I like it better.
Speaker 5:You sure about that?
Speaker 4:Still fireball.
Speaker 3:Excuse me.
Speaker 5:I think it's much better with water.
Speaker 3:I do like it a lot better with water, just by my choking there.
Speaker 5:I think you're just getting Tasting nuts. It's still really bitter.
Speaker 3:Is it? It's a little bitter on the palate for me, For me it's just kind of great fruit, grapefruit.
Speaker 5:I didn't want to go to the Malort route, guys, but I think there is like grapefruit, that's there.
Speaker 1:We couldn't go one pod without you bringing up the Malort huh.
Speaker 7:You heard it here folks Fireball and Malort Official tasting toast.
Speaker 8:And that one's going to buy the scotch.
Speaker 5:We've given more advertising.
Speaker 3:I think the nose and the palate have changed with a little bit of water. For me, the nose has gotten less sweet and now it's a little bit more of that furniture, polish or like new leather.
Speaker 1:It smells like pledge, yeah, and you like it more with the water, yeah. So everybody that's trollied it with water, likes it more.
Speaker 4:I haven't been smelling it. It smells very.
Speaker 1:You haven't been trying it with the water?
Speaker 4:No, I'm smelling it.
Speaker 1:You've been over there for like 15 minutes.
Speaker 7:I actually like it less with the water. I actually prefer it straight. For me I kind of enjoyed the overpowering sweetness, the cloningness of the flavor, and adding water to me just kind of just melted it out too much. I didn't even add that much but yeah, I kind of preferred it just full, intense.
Speaker 4:Yeah.
Speaker 7:I'm weird like that.
Speaker 4:It is two different scotches, I feel like with water. But I wouldn't say it got more exciting with water, just got different, just turned a corner, yeah.
Speaker 3:I think it's getting more interesting with the water. Personally, it's gotten more earthy. For me, I think the taste is better with water.
Speaker 4:Yeah, taste is water is better with water, but the nose is.
Speaker 3:Less interesting.
Speaker 1:Less interesting yeah, yeah, I just added water and I'll agree with you, andrew. Yeah, it's, there's still the sweetness layer, but earthy, herbal.
Speaker 3:Those are good words, those are words that I felt Like rosemary is kind of something that popped into my head.
Speaker 4:Fire did I?
Speaker 2:Yeah, what I'm liking about adding a little bit of water is it just changed the way that it hits my palate. I think it was so fireball-esque, it was hot. It was so much hot, so much heat, so much cinnamon in it that my mouth instantly salivated every time I was getting a drink in. So it was almost like lubricating the scotch and letting it just slide down, where now just a little bit of water just opens up in my mouth a little bit.
Speaker 1:Nice. Thank you, it was metal militia, but now it's like a toned down, more refined metal militia.
Speaker 2:Now it's mellow militia.
Speaker 1:That's beautiful, that's poetry.
Speaker 3:Maloche.
Speaker 4:We just lost all of our viewers, maloche.
Speaker 5:I got a really weird one, so it's not the celery thing. You smell it with water in there and it's almost like holding vegetables up to your nose. Radishy, is that?
Speaker 3:Oh, yeah, for sure, Like fresh sliced radishes. Yeah, definitely. Wow, that's a really good note.
Speaker 7:I mean, honestly, I feel like I'm drinking a different scotch in you guys, like I'm getting none of this.
Speaker 4:I know I'm having a hard time as well. I mean, when you say it I get a little bit of it, but it's definitely like you've got to hunt for it. I think it's not giving you anything no.
Speaker 8:I definitely do get the citrus notes, though, like orange rind yeah for sure.
Speaker 2:I got that for sure, it's not like a big note, but it's definitely there
Speaker 5:on the edges of the palate. If it says radishes in the packaging, I'm going to walk at it.
Speaker 1:That would be so chill.
Speaker 7:For me though, yeah, I don't know. I just liked it a little bit more. It was like syrupy and kind of heavy, and I actually preferred that out of this particular scotch. Well, I don't add water.
Speaker 3:I wonder, though, if it's necessarily the water that you added or the time since we started. That's a good question, maybe it's your idea.
Speaker 1:You added a lot of water. I added a lot of water, but look how cloudy it got.
Speaker 8:You have more scotch now than you had at the beginning.
Speaker 3:That looks like kombucha.
Speaker 2:It looks like a French saison beer.
Speaker 5:I do that a lot. It does look like a farmhouse beer.
Speaker 4:I've never seen it cloudy like that, which I think is the non-chilfiltre thing, Non-chilfiltre yeah, I've never seen it actually happen.
Speaker 1:You're drinking that?
Speaker 4:Yeah, it's good for you.
Speaker 3:It's good for you. I don't know if it's with the water or the time, but it's gotten more earthy, more vegetal.
Speaker 7:I got a little bit more herbaceousness. For me it was more lavender, fresher herbs, but I don't necessarily like that. I preferred the heavy citrus syrup flavors that I was getting earlier and a little bit of the cinnamon. I have to admit I do like fireball on occasions. Knew it, this will be my last scotch call Signing off.
Speaker 8:He also didn't say on occasion.
Speaker 6:He said on occasions.
Speaker 5:You're a lover and a fighter. Yes, have a sweet short adjoin.
Speaker 4:Oh no, yeah, with this much water, when it turns into kombucha it is truly like it gets floral and herbal and vinegary A little bit. Yeah, you taste like water, yeah.
Speaker 6:Well, that's because there's more water than scotch in there, I was just hunting.
Speaker 4:I was wanting to see how far I could push, in that I was looking at you judging you as you do Because of what you did. You're a mad man, and now I must drink it.
Speaker 1:Any guesses on?
Speaker 3:region Space side. It's a very confident space side. It's a big region.
Speaker 1:No Head shakes from Nathan.
Speaker 2:For as many scotches as I've drank, I have zero comfort guessing location yeah, I'm kind of stumped Region and age.
Speaker 3:It's like a total shit show yeah.
Speaker 6:Because there's so many that trick you into that You're like, oh, this is an islay, for sure, and then it's a highland, so the guess is hard yeah.
Speaker 3:I will say the reason I said space side is because they tend to be fruitier. I picked up on a lot of fruit.
Speaker 1:So there's a little method to your madness.
Speaker 5:Yeah, oh excuse me, season yeah.
Speaker 4:When do you drink kombucha? Every?
Speaker 5:day, never, you're right In a cave. If we work, this is we work.
Speaker 4:The season is we work, yeah, every day. Yeah, got bangs, you have bangs and you work, and we work. And this is your scotch Just post Post yoga.
Speaker 3:This feels like a spring scotch to me, because the fruit, the fruit, but also, like Evan said, the lavender, the herbs.
Speaker 4:Yeah.
Speaker 3:Easter milk chocolate Like in blue radishes.
Speaker 4:Tuesday scotch in spring. I think you know you're just trying to get to Wednesday and it's Tuesday, it's Tuesday.
Speaker 1:There's nothing you can do about it. It's not even a season.
Speaker 3:It's a day of the week yeah Somebody said, the worst day of the week.
Speaker 4:Yeah, but in the best season of the year, arguably Spring.
Speaker 1:The consolation prize.
Speaker 5:Yeah, I'm going to say Highland 11. Wow.
Speaker 1:Bold and strong, alex.
Speaker 4:The thing is it's not a bad scotch. No bad notes that we've kind of an enigma.
Speaker 3:It's interesting, it's very interesting.
Speaker 4:I feel like you would use this. Maybe it's using like a blend, like it's from Johnny Walker blend or something like that.
Speaker 1:Could it be a blended scotch Dave?
Speaker 3:No.
Speaker 8:No One thing. Am I a guy who would bring a blend? Is the question. I don't know.
Speaker 1:Which we don't know, not even know that we don't know you.
Speaker 6:We don't know you, we don't know you, we don't know you, we don't know you, we don't know you, we don't know you. We don't know you, we don't know you. Justальной does create you as an illusion. Tenard blades, which one Fine Wrong no-transcript make me believe this is an Islay, so I'm ruling that out no, personally, which means it's probably an Islay and not Campbelltown Exactly.
Speaker 7:I was going to guess Campbelltown because, there's only like three distilleries in there. There's no chance in hell that it is, but it's a lowland either.
Speaker 4:So yeah, I guess I'll say Highland, I'm going to say Highland, I'll say Sky, I'll say Highland from the Highlands.
Speaker 3:I'll say Sky. That gives you two choices. Do you want to guess a distillery, Evan? No yeah.
Speaker 6:I don't think. I don't think Islands, I think it's like a aerospace side.
Speaker 3:I do think it's 50% or above, especially knowing who bought it.
Speaker 5:Yeah, what's our ABV? Oh, you're already know.
Speaker 4:Oh, he knows. So something else to step in. Nathan, here it comes, drop that 69. Yeah, hey 666.
Speaker 2:I'm going to say 47. Oh, let's move on, let's say 56.
Speaker 3:Yeah, I'm going to go like 59.
Speaker 7:59, dude.
Speaker 1:I'm going to go 52.
Speaker 3:Why not?
Speaker 1:It feels like a 52.
Speaker 4:I really want to like this. Maybe it's a mixer scotch Like.
Speaker 1:Well, you really want to like this. Does that mean you don't like this?
Speaker 4:No, I mean, I don't mind it, but I guess you added 50% water for it.
Speaker 6:So, half of your experience 60 to 70% water.
Speaker 8:You were drinking Like your ABV on your scotch is like it's kombucha.
Speaker 4:It's like 20%.
Speaker 7:It's like 20%. No, it was Coors Light. I added that much water.
Speaker 4:I added in two different sessions.
Speaker 6:No, no, we saw, we saw that that was a lot of water.
Speaker 4:And because I wanted to pull more out of it, because it feels like it's well-made and it's delicious, but I wanted there to be more going on. I wanted to pull something extra out of it, so I added the water the first time, thinking like there would be more there. And then I was like, well, maybe I need to send it and uh, send it full, send Gatorade, and um, there was. I mean, it was still drinkable even at 0.5%.
Speaker 2:ABV Technically, yeah, he's drinking up. Actually, he's a great compliment right now.
Speaker 1:The more I drink it. You sound like a disappointed father that's trying to find a good thing about their kids', like baseball game or something.
Speaker 4:Oh yeah, that's pretty good.
Speaker 1:Yeah, yeah, like you don't. You know they didn't play well, they struck out. Yeah, fucking struck out.
Speaker 5:They ran the wrong way on the on the base they dropped the pop up yeah.
Speaker 4:And you're starting with like well, you show up, yeah, um, it's a nice day.
Speaker 3:You have your shoes on the right feet. Yeah yeah, they're not tight. It's a night in the sun's out, we're not.
Speaker 4:That's amazing.
Speaker 6:That's not the Scotch's fault, though that's not the Scotch's fault because you added so much water.
Speaker 4:I mean, do you guys have more to say about the Scotch? Because you guys are shitting on me for adding water?
Speaker 8:to mine, but like use your air.
Speaker 4:But are you guys happy with who you are?
Speaker 1:Like in general, yeah, in general, and also as like non-water adders no.
Speaker 3:I added a few drops of water. I'm very happy with my decision Causes conflict.
Speaker 5:Oh no, what, what?
Speaker 6:causes conflict, it only causes conflict if you ratio it, 50% water, which I have nothing further add to the Scotch. I'm just going to keep railing on Vern for adding too much water.
Speaker 1:This is a very 2020 Scotch.
Speaker 7:In this situation. Vern is the kid who dropped the pop fly, and doesn't? It struck out a bunch of times and we're all the disappointed dads, Disappointed and burnt.
Speaker 4:And that kid's not allowed to say like well, what have you done with your life? That's the cackle of dads.
Speaker 2:No, it's not about us right now. We're talking about you right now, like a good dad Like a good dad.
Speaker 7:What are we working?
Speaker 1:with yeah, do we want to rate it? Are we ready to rate this puppy?
Speaker 3:Yeah, okay.
Speaker 1:We're going to start. We're going to start with you, Vern.
Speaker 6:That's the only place we could start.
Speaker 1:You have to go first. 6.9.
Speaker 4:Oh, nice, nice Everything. I think it already has it's 0.9 Scotch past the class. It did no extra credit, but it was still present. It was all it showed up. It was a nice day. Can I interrupt?
Speaker 3:Because you were stoked when you saw this Scotch on your class roster. At the beginning you said something like you.
Speaker 1:I agree with Andrew, you loved it.
Speaker 3:No, who are you? Check the podcast you loved? Yeah, rewind the tape.
Speaker 1:He was smelling it. He was about to give this a 10 on this on the nose.
Speaker 4:Yeah, but then you.
Speaker 8:Scotch only goes so far before you need.
Speaker 4:I mean, I didn't water it down until, but, like we all remember, the nose is great and the nose only gets you so far, as they say.
Speaker 8:So it's like a good first impression Scotch, but it was so. It was like a great meeting great encounter, engaging, and then we always talk about.
Speaker 1:You know a party? What guest at the party? So this is the guest that showed up shook hands, was really cool and you're like, wow, that guy is super cool. And then he got drunk and he ended up being a fucking asshole.
Speaker 4:Yeah, I mean no, not full asshole, but Okay, without the fucking just asshole. Honestly, not even that was just like a disappointment, you know, like he didn't add anything to the party. He ate all the nice. He ate all the best appetizers. He ate the whole salmon ball, the shrimp.
Speaker 1:The shrimp yeah.
Speaker 4:The double eggs, the devil eggs, and didn't show up with anything. And you're like eat half and put it back. I didn't show up with anything.
Speaker 3:Everybody was excited when he walked in the door and then it just yeah, he was like I'll dip the chicken wings.
Speaker 4:It was big at the beginning and then it just there was nowhere to hang your hat on a scotch. It was just a nub Every time you tried to hang your hat and just kept falling off the whole.
Speaker 6:Okay.
Speaker 4:And and. I mean, I feel like 6.9 is just a little generous, because the nose was good. Okay, nose was good. I'll give you that there was a lot to do with the nose and there was just nothing else after that. Okay, other than like I mean, I guess as a mixer or something like that, you could.
Speaker 1:All right, 6.9 from Vern, I'll go next. The first thing I always think is, like you know, would I have this at home? Does it mean my home test? It doesn't, because it was just a little bit too fireball-y for my taste and again, I couldn't kind of see past the fireball, even after the water. The water did make it better, I think it did for me, but it wasn't my favorite profile, I think, even to begin with. But yeah, just I don't know, I made fun of Vern a ton, but I also kind of agree with him, like I think there we go. So I think I am actually going to give it a 6.8.
Speaker 4:Oh my God, I hate you so much Wow.
Speaker 1:Can I change my rating? No, you can't, andrew.
Speaker 3:You guys are wrong. Best no dip, but also I'm just a contrarian. So now I feel, like I have to defend this scotch. I liked it. I evaluate scotches the same way. Would I buy this? Yes, I would. I would invite this to my party, aka Bar Cart.
Speaker 1:Even if it was somebody that you knew would turn unruly. Well, I guess, in your opinion, what are we talking about? This scotch? I don't think this scotch was unruly Okay you're not in this boat.
Speaker 3:No, I'm not in your boat. Okay.
Speaker 1:So you think this guest showed up to the party and they added a lot to the party and they stuck around and helped clean up.
Speaker 3:This, I think, is the guest that showed up and I was immediately intrigued and I couldn't get myself away from other guests as the host to go find out more about this guest. Do you want it? I want to learn more about this guest and I'm definitely inviting this guy to the next party. Okay, I don't know. My last sip of it was my favorite, oh that says a lot.
Speaker 3:I really liked it. It was really interesting. It was complex to me. Very different nose and palate, very different after water I didn't put quite as much water as Vern did. Nobody did.
Speaker 4:I had. I think about what I put in. I wish they would make these glasses bigger. Three ounces is not enough. You need a spiked glass.
Speaker 8:Everyone else gets a Glen.
Speaker 1:Caron.
Speaker 4:Next time Vern just bring your hydro flask, a two-handle, glen Caron.
Speaker 3:Yeah, I dug it. I want to try it again. I guess I don't need to add anything. I'll give it a solid eight.
Speaker 8:Dave, eight is also the number that I was entertaining. I wish that, like you said, I wish that the nose and the palate lined up a little bit more, but I did get some of the orange citrus kind of notes that I got from the nose. Yeah, I enjoyed it. It didn't blow me away, but I did dig it, nathan.
Speaker 2:Yeah, I think you know, going off the what I invite this guy to the party, I would say yes, I would have this bottle in my cabinet. It was interesting enough that I would like to revisit it. I didn't get the fireball notes, probably because I haven't had fireball since the last time I threw up in high school. But I did get just that touch of the hot tamale which I like. I like that kind of cinnamon sweetness, so it didn't. It didn't lean so far into like alcohol fireball plastic bottle territory for me. It stayed in glass bottle classy. Like Andrew said, I didn't get to know this person enough, but I'm intrigued so I would go back to it. I'm going to give it a 7.7. Chris.
Speaker 6:I've been thinking about this. I'm excited to be back. So I'm not trying to be like 9.5, you know, just because I'm excited to be here. So I haven't had good scotch in a while. No, I like it. I think it's interesting. I drink it again 8.2.
Speaker 7:Evan Nice. Unfortunately, the scotch suffers from the fact that I'm looking at a table full of other wonderful, delicious scotches that I really really enjoy.
Speaker 7:Log of Wulun 16 is staring at me right now and the thing that I like about those scotches particularly, you know, the more Pete forward ones is they're more complicated. This was a little too simple for me, a little too. One note we couldn't really dig much out of it and yeah, to the point where you guys are looking for something else, like I just don't think anything else was there, so I'm going to give it. I mean, I still enjoyed it. It was still a well-made scotch, so I'll give it a 7. Yeah, I'll give it a 7.
Speaker 5:Alex. So I thought I was going to have to verne. He said 6.9. I was like, yeah, you're right, 6.8. And then he said nub. And I was like, yeah, you're right, nub. And I picked up a lot of like the milk, chocolate and radishes and I was like that's really weird. There was some weird, the nose was cool, the palette was weird, the water made it better. Yeah, 6.8.
Speaker 3:I feel like that should be bumped to 7, though, because you got a malort note.
Speaker 5:Every month.
Speaker 4:Like a.2 handicap if you get a malort note it's worth.2, right?
Speaker 5:All right, you want to know where we're at.
Speaker 4:Yeah, yeah. So you said this was an angry scotch 7.4. 7.4 as a club.
Speaker 7:That's kind of higher than I expected.
Speaker 4:So this was how'd you say? I feel like you said it well, Like this is a divisive scotch or an angry scotch.
Speaker 5:I said that this scotch causes conflict, conflict.
Speaker 4:Yeah.
Speaker 6:And.
Speaker 5:Nathan said and Nathan said enigma. So I don't know if we broke the enigma code tonight, but who said it was you, andrew. I want to give credit where credit's due. Maybe Enigma, dave. What are we drinking?
Speaker 3:No, oh that's why what it's in a southern cask Wow.
Speaker 4:Very interesting.
Speaker 3:So it's the. It was the graphics.
Speaker 1:Yeah, you definitely went for the graphics, didn't you? And it sucked you in.
Speaker 3:Southern cask finish 50%.
Speaker 6:Aaron is islands.
Speaker 3:Yeah it's, it's hot, it's an island. It's the only distillery on a tiny little island, so I was pretty close to my skirt. Southern is like a French dessert wine and it's about the same color as a scotch Sunflower yellow.
Speaker 1:So for those at home, the bottle is what would you call the shape, dave? Is there a good way to? That's amazing. It's very untraditional scotch bottle.
Speaker 8:It's undescribable, yeah. It's like Got some notches on the top. I don't know how you would describe it.
Speaker 1:It's got a short nubby mouth on it.
Speaker 3:Like a stubborn, yeah, stubborn.
Speaker 6:That's like the old. Uh, that was a tasting Beer stubby bottles.
Speaker 1:But what, what I think is really cool is the kind of honey color honey mustard kind of uh label and box that it came in is super cool. And different very different, oh also 50% alcohol.
Speaker 3:Who gets 50 tomorrow? I said 52. Yeah, you're. I said 56.
Speaker 7:I was way up.
Speaker 4:Yeah, do you want me to read the tasting notes on the bottle?
Speaker 1:Hell yeah.
Speaker 4:Satelene casque finish Uh, Ferdinand. Notes of apricot and pear combined with a touch of nutmeg and honey sweetness. Somebody said honey, but otherwise we blew that A richly rewarding partnership between Aaron Singlemall and the glorious Satelene casque.
Speaker 1:Wow.
Speaker 7:Glad we had. Vern read that Apricot.
Speaker 8:I picked it because it seemed, based on the description, color and everything like it would be a good summer scotch it gives summer vibes, yeah, and then visually. And the nose also provided heavy summer vibes for me. Palette, not a summery. You know, like a goth kid during summer you know Great note.
Speaker 3:Well, we just had an Aaron couple months ago.
Speaker 1:Yeah, we did.
Speaker 4:I feel like I really liked that.
Speaker 3:Yeah, we loved that one.
Speaker 8:That's why, they have five varieties, and this one was the one that felt the most summery, I think different years, or they buy colors.
Speaker 1:They're all different finishes. Yeah, they're all different finishes.
Speaker 4:Okay, their first snow was apricot. Yeah, apricot.
Speaker 8:It should have been for me like it was very citrus forward, not apricot forward, but maybe they're, I don't know like. Also haven't like given a lot of time to smelling apricots recently.
Speaker 4:So I'll have to dive back in. Apricots are like a part of my childhood. I feel like I'm pretty in tune with apricots. You can read my book, my Fourth Coming. What's that the title?
Speaker 3:Apricots and Names.
Speaker 4:In tune with apricots. Yeah, it's called the Nub Chronicles. It's called the Nub Chronicles. More on the science-based side of apricots.
Speaker 1:Does anybody know what region that is? Do you know Andrew?
Speaker 3:It's Highland because it's an island, okay.
Speaker 6:I will say I'm not a graphic designer, but I very much like the bottle in the packaging. Yeah, it's gorgeous.
Speaker 3:Dave hit us man.
Speaker 1:Amazing, there's Braille on the label too.
Speaker 6:Just the shape of the bottle and the label itself and the font. It's very visually pleasing.
Speaker 1:Chris, you're not the graphic designer. Yeah, and the coordinates, the color story is really nice.
Speaker 8:That peachy cream color with the black is great. Yeah, I just think the packaging is really solid. It's not overdone at all. It's really tasteful. Yeah, I wish it tasted. As I don't have a problem with the Scotch, I did like it. You gave it a 8,. Yeah, I mean there was more in the tank for. I just wish it lined up with the nose a little more.
Speaker 1:What was the price point? It was low 70s.
Speaker 8:Okay, before tax I was like after taxes 80 bucks.
Speaker 1:Any final thoughts anybody?
Speaker 7:I guess it makes sense, because I'm not a huge fan of like port finished Scotches or any of the like, you know the sweeter finished Scotches. So having a French dessert wine finished Scotch was not up my alley, does it?
Speaker 3:say how long it was in. Just as the Any of the casks.
Speaker 4:It was and they put finished in quotes Fascinating, it's liked by our master blender to be quote finished in South Elcliné wine casks sourced from an artisan producer of this iconic Bordeaux sweet white wine.
Speaker 5:Fascinating, it's actually a sweet white wine, more tasting notes online, that kind of dip into our trigger words, that we were using Fireball.
Speaker 6:Bitter.
Speaker 7:Radish.
Speaker 5:Did someone say salty.
Speaker 6:No Hot Toys Fireball and Radish.
Speaker 5:Instead of knob, there was nip.
Speaker 4:Nip, which is Gaelic for nub. Don't look at it. Look at it.
Speaker 5:Fresh herbs. Someone said rosemary, oh yeah, andrew didn't Job. That's pretty much it.
Speaker 6:Yeah.
Speaker 1:Well, dave, thanks for bringing this Scotch.
Speaker 3:Thanks, dave, this very divisive Scotch.
Speaker 1:Thanks, dave, you got it.
Speaker 6:That's wrap, alright.