Mystery Scotch Tasting with Gentlemen of the World
Mystery Scotch Tasting with Gentlemen of the World
Talisker Dark Storm
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MST Rating: 9.2
Ever been to a Harvard party attended by PhDs with a ruggedly dressed guest from Boston College? Oh, the suspense! That's what we encountered in our latest mystery scotch tasting. The unexpected guest, we all agreed was perfectly balanced, with an intriguing blend of sweet and smoky hints. In this episode we explore the depths of this deliciously complicated scotch, tantalized by flavors from sweet fruits and nutty undertones to smoky peat and salty accents. Now that's a party!
The plot thickens as we continue our spirited discussion, speculating about the origin of our mystery guest. It was an uninvited guest, but oh boy, it was loved by everyone. The scotch was like a ruggedly dressed guest at a highbrow party, initially misjudged, but later turning out to be the most charismatic attendee. The flavors were elegant and edgy, dark fruity notes wonderfully mingling with the richness of flan custard. This scotch tasting was not just a casual sip; it was an immersive experience we would love to relive.
Toasting to this nearly perfect 10, we concluded our wild journey into this unpredictable yet delightful scotch. Listen in, savor the journey with us, and who knows, you might just discover your new favorite scotch!
Intro
Speaker 1This is mystery scotch tasting with gentlemen of the world. We are a club that gets together and we try scotch blind With me tonight. I'm Justin. I'm Andrew.
Speaker 2Dave, nathan, chris, evan, alex and.
Speaker 1Vern and we're gonna pick up these glasses in front of us. We're gonna, we're gonna look at this scotch.
Speaker 3We're gonna drink it right away.
Speaker 4Don't tempt me, amber Straight to a night, it's just a 50-50, burn right off the top.
Speaker 5It's pretty dark with like a nice kind of brownish yeah really yeah, well, not tone.
Speaker 6Don't really delightful, amber Evan.
Speaker 1Did you say rat taint?
Speaker 5I didn't definitely not say rat taint.
Speaker 1I said red as a color. A red tint.
Speaker 6We're all familiar with.
nose
Speaker 2A rat same legs, though it's got some nice legs on it, though this rat Long oily legs.
Speaker 4Yeah, I mean, I feel like with this color, this has got to be sherry, right. Absolutely but probably smells like it right.
Speaker 1You already smelled, it, alex, sorry, not sorry. Wow, you and Chris.
Speaker 2Sweet fruit, vanilla, whoa. That smells good.
Speaker 7Super nutty Yep.
Speaker 2Yep Desert.
Speaker 7Alex, what do you say?
Speaker 2Super nutty, nutty, yeah, for sure vanilla and a big mouth smoldering Pete.
Speaker 7Mmm.
Speaker 3That's all good stuff. Pile of seaweed. It's just, it smells like a sweeter, softer log of a lint. It's yeah, it's really like sweet, salty Seaweedie.
Speaker 2More asses say more asses smoke.
Speaker 1Yes.
Speaker 3But just.
Speaker 1Sulfuric.
Speaker 7Yeah, so for us.
Speaker 2so for us. It's actually not that so for us, it's all the other things I.
Speaker 3Again that PD campfire.
Speaker 8It's like a PD campfire, but there's just a touch of like maple syrup in there. Yeah something sweet in there for sure.
Speaker 1Yeah, it's like I'm not prepared to go full campfire, I'm gonna. I'm a little, you know, a little sexy too, you know it kind of.
Speaker 2Because I had it last night for a birthday dinner, but it's kind of reminding me of like a bread pudding.
Speaker 7Like a little bit of a caramely kind of brown buttery. Maraschino cherries also Sandalwood and like cardamom. Is that okay? Whoa Okay. Dang easy boy. Well you're, you're serving it. Yes.
Speaker 5It's very warm, like a good French toast.
Speaker 4But this is like. I mean it's deserved with heat.
Speaker 2Yeah yeah, crème brûlée.
Speaker 5Yeah, cuz there's like a custard.
Speaker 4Yeah, underneath, yeah, some rum raisins.
Speaker 2Rum, that's a good call.
Speaker 4In the bread pudding.
Speaker 2Mm-hmm.
Speaker 3Yep, same more. Didn't like some darker fruit like dark berries or yeah, raspberry's like raspberries.
Speaker 2Blackberries yeah, yeah, yeah.
Speaker 4Yeah, very curious to try this with my.
Speaker 1I dare you, I dare you.
Speaker 3Don't you dare put water in this before you try it.
Speaker 4I still want to do the same thing where I like over smell it, and then there's nothing left to taste.
Speaker 3Try it, do it, do it, hmm, hmm, hmm, hmm, hmm.
Speaker 2Wow, earthy, I was gonna say ashy.
Speaker 1Hmm.
Speaker 2I do get some sweetness, though, yeah.
Speaker 4I took the smallest sip.
Speaker 3The smokiness is. There's definitely still there the same smokiness from the nose. It's like yeah.
Speaker 1It's like the pete-ness and the smokiness and the seaweed, but it's like I'm still there. But yeah, so with the French toast.
Speaker 8But it doesn't feel overly sweet to me, no no no, because that's such a bummer when you have a Scotch, that's just like a sweet blast, you know.
Speaker 4I feel like it's walking that balance between smoky, sweet, salty, like kind of all at the same time, and you. I just was afraid that it was going to try and be everything too far and like something would get out of whack. But it's really well balanced. Like it isn't my type of Scotch normally. I don't like the sherry and the sweetness very much of my. Scotch, but this is tasting very well balanced, but it's like right on the edge of like if they would have left it in for you know another one more.
Speaker 4Yeah one more minute six to 10 seconds longer than it would have been. Yeah, like too far in one. So I feel like there I I plan that it's like really well balanced, that everything's kind of moving forward, but it's a lot of flavor, it's a lot of Scotches, yeah. And the Scotch.
Speaker 8And there's a little like saltwater taffy that you pulled out of the seaweed.
Speaker 2I kind of get like um candied bacon If you've had that the brown sugar glazed bacon. It's okay. Like a, like a charred wood, it's like an ashiness.
Speaker 4Got a lot of like campfire.
Speaker 6Yeah, campfire.
Speaker 4Things going on like s'mores campfire.
Speaker 2Yeah, like a really sweet, not like mesquite. Yeah, like a sweet wood like an apple or something I would put on a smoker apple or pecan or cherry. Yeah, like a fruit wood.
Speaker 3Yeah, I'm going to take an early wild guess, just before I forget. This feels like a talusker, but anyway, back to the notes.
Speaker 1Yeah, anybody getting any dark chocolate? Hmm.
Speaker 4I feel like if I added an appropriate amount of water, I would get dark chocolate.
Speaker 1I can't boot you. Yeah, if you can't boot you, the fuck out of this Scotch.
Speaker 4Teach a lesson.
Speaker 8Yeah, it's like there's some cacao in there, Like, but it's it's like unsweet, like it's a sweet Scotch. But the cacao chocolate like flavor is like very unsweet to me.
Speaker 2It's a little bit of a little bit of chocolate, yeah, a little bit of cacao, just a touch a little bit of dark chocolate.
Speaker 7It's even better with water Really.
Speaker 2An appropriate amount of water. An appropriate amount of water One to two drops.
Speaker 7It takes that top burn off and it leaves everything that's really enjoyable about it, like more cherry corduroy A little bit, but it's just much more enjoyable.
Speaker 3Okay, you hit the nail on the head. This is like a cherry corduroy smore next to the campfire, like that's more.
Speaker 4Yeah, because it's got the booziness of the cherry corduroy.
Speaker 2I don't get the marshmallow, but otherwise I'm with you. Yeah, would you get him the eyedropper? You can only have as much water as will fit in that eyedropper.
Speaker 3Ooh, a few drops of water is very good.
Speaker 5It's funny. Yeah, now that I've added water, I'm definitely getting like a little bit of the cacao. It's almost like it's become more drying. It's almost like cocoa powder as opposed to like actual chocolate. But yeah, I'm actually really enjoying this. It's kind of like is striking out nice balance between really sweet upfront but then kind of finishing with that peaty kind of kind of smoky notes.
Speaker 3I really like this yeah.
Speaker 4Yeah, hard to dislike the scotch.
Speaker 3Like everything is in its place the right way, like the balance of all the notes is just there.
Speaker 1Just making music over here.
Speaker 6Yeah, definitely drop water.
Speaker 1Well, oppenheimer, I Oppenheimered the shit out of that.
Speaker 2With a little bit of water now on the nose, I'm getting dates.
Speaker 4With water.
Speaker 3With water. Yeah, yeah.
Speaker 1Oh, it is good with water, Chris.
Speaker 5I feel like just the nose changes. It doesn't go away, Vern. It's just different than the nose you had before.
Speaker 1Vern, you want to drop a season?
Speaker 8on this bad boy Wow.
Speaker 4So I just had it with water. That is really good.
Speaker 5Yeah, an appropriate amount of water, it's kind of more savory with water.
Speaker 4I wouldn't appropriate five drops.
Speaker 5Yeah, getting more barbecue, it's almost like, it's almost like. Like bibs and eunuchs, the.
Speaker 3September. September like 15, pending order.
Speaker 4Pending order. Right Leafs starting to change.
Speaker 1We have leaves you starting to change.
Speaker 4Maybe it's me that's changing in September. Yeah, that's really good. There's not a lot bad to say about and a lot of good to say about it's cutting like.
Speaker 2For me it's like, no, it's soy sauce and what's the other poison.
Speaker 4Brighter soy sauce.
Speaker 1Like salty very savory.
Speaker 2Yeah.
Speaker 3Yeah, it's just, I'm getting like the like, the barbecue, the smoked meats like, but also a little bit of dark fruit still in there. It's delicious.
Speaker 5It's like that gum from Charlie and the Chocolate Factory. That's like all like.
Speaker 4It's like a seven course meal, oh, yeah, I'm trying to not like the Scotch because I don't like these types of Scotches. And you do, let the hate swim with you.
Speaker 3I'm just trying to be a contrarian.
Speaker 4No, I mean, I'm normally like fresh, bright peediness is what I'm looking for, or smoky, like sticky, and these kind of like fruity Scotches are not my thing and I love this one pretty pretty much all the way.
Speaker 1You want to put your wiener in there.
Speaker 7I wouldn't say that I'm a married man, it's a little jerky ask, yeah, yeah.
Speaker 2Like teriyaki black pepper. Like, yeah, black pepper, jerky Slim Jim snap into a slim Jim. Yeah, kind of.
Speaker 7Yeah, not quite right, not quite artificial, not that artificial, more like dear jerky.
Speaker 2Yeah, it's a bit more gamey yeah.
Speaker 1What kind of what would guest at the party is this?
Speaker 4I'm sorry, I was thinking like there's a day dreaming. Yeah, it's daydreaming.
Speaker 3It's a nice person.
Party guest
Speaker 4I was actually thinking about like I'll get back to that, but I was trying to think there's a candy. Maybe it's like a honey. Do I think what candy this is? And there was like a sticky carmely. Yes, that's it. Yeah, wow, it's like a chewy you can actually bring.
Speaker 1Nathan for the win. Biddle honey, nathan, for you, yes.
Speaker 4This is that, especially with the water. But guest, it's the guest that shows up and pulls your guitar down off the top shelf. They kind of dust it off.
Speaker 2Like in the sense that, like it's playing flaming, it just makes himself comfortable in your home.
Speaker 4No like you kind of I don't think it's.
Speaker 2Flamenco yeah.
Speaker 4No, like full, like flamenco music. Like you know from Andalusia, spain, you know where it's you know, Flourishy like free. No, I don't know. Tell me more, I don't know Wow. The gypsy guitar Conduende, conduende, look it up or don't look it up? Don't look it up, don't look it up. Yeah, he's made that up.
Speaker 1It was nothing to look up. Vern is actually still in his daydream state.
Speaker 4Yeah, Flamenco music, but when it's played so well, I do, and so I think that's the. To me. The party guest is like they showed up and they're serenading you. No, no, no, no, it's casual, it's not for me.
Speaker 5It's for everyone.
Speaker 4It's like it just has to happen, right, and there's a guitar, he's there and he's like just this is what happens. It's like now it's a flamenco party.
Speaker 8Also a Scotch like this shows up at the perfect moment, like when the party's going.
Speaker 4Yeah, yeah, this you do need some timing with the Scotch.
Speaker 8This is a Scotch that knows when to enter and exit a party. Okay, good point.
Speaker 2I kind of think that this is the guest. I'm with you both on this, but I think this is the guest that it's. It's like the host's best friend, but was not invited to this party because this party is like the classy friends. But then this friend shows up. It's like I don't know why, but it's like Seth Rogen, right, he's just like super bad, the rugged, the rugged. Best friend that you're like I love you, man, but you're not invited to this party because these are our classy friends, mm-hmm.
Speaker 7And then he shows up, anyway, and he pulls the guitar down and starts playing and everybody loves him yeah you're like I was thinking, hey, your Jimmy's brother the singer, many sings and everyone loves him like, that's the Scotch, it's one of those, it's a.
Speaker 1It's like a Harvard everybody's got a PhD party and then the tattooed uncle shows up, or maybe not even uncle, because that's kind of gross, but like, just like the guy he.
Speaker 2Went to Boston College. Yeah, he went to Boston.
Speaker 1He went to community college. You know he's got a couple tattoos and a couple earrings and he pulls up the and grabs the guitar and everybody's like blown away. All these people with PhDs are blown away by him.
Speaker 5See, I'm going the exact opposite. We're at a normal party, and then this dude shows up with somebody else. You've heard of him through reputation. You're like he's rich.
Speaker 2Whatever?
Speaker 5you know this fucking jerk. And then he comes in. Nicest guy in the world. Conversation clean up like does everything and it turns out this guy's actually a great guy and you misjudged him right from the beginning. Wow, yeah, cuz it's not.
Speaker 1That's pretty damn good this. Scotch, that's good Okay.
Speaker 6Yeah, I like that. I think this is the guy where you say go and get the guitar and he says, no, fuck you, I'm making everybody brioche French toast. Yeah, I'm gonna, and and that's what this friend is doing.
Speaker 4Also a tasting note but I should also Know that it's not sticky sweet.
Speaker 5Which is what no?
Speaker 4really redeems it for me, because we're saying a lot of sweet notes but it's not.
Speaker 8No, it's like Christmas day is super balanced, yeah, like it's sweet, but not like every time I have a Scotch like this, it's way pinned towards super sweet for me, like that's always been my experience.
Speaker 2So when you say a Scotch like this, what do you mean? I'm not, I'm being serious.
Speaker 8No, I just. I just mean, every time I have a Scotch that has sweet notes, it tends to be okay, like super sweet quite sweet yeah, breakfast yeah.
Speaker 5I don't, yeah, I just sorry. I don't know if it's the tannins from the barrel, but every time I go back to it like I get that sweetness, but it's also like something about it, super drying drying, so it's almost powdery, yeah, which is sounds weird, but it's a really good thing, because it doesn't like Overpowering and clawing and like it leaves your palate clean, which is weird, yeah like I said, I actually wanted to drink more of it.
Speaker 7Yeah, another word tasting. It's like pulp, like paper pulp. Yeah, exactly so you eat a lot of paper.
Speaker 4There is always one, but I don't know if that's there or not. Oh, I was gonna say it was like finishing with custard, like vanilla or flan type custard stuff, but without the like overly sugary side of it.
Speaker 3Yeah, yeah, very flan flavors though.
Speaker 4Yeah, I could like the flan, like sweet.
Speaker 2I feel like I've kind of left that those or those flavors have left me or I've left them. Maybe I've left them you know, maybe you've left, I still am getting the very ashy kind of Chard flavor at the beginning, but then, like Chris said, the dark fruits, the blackberries, raspberries, so like the subtle sweetness with a, with that smoky, really nice, did you add?
Speaker 6water.
Guesses
Speaker 2I did yeah and I enjoyed the flan custard phase as well. But I'm saving it because I don't want to finish it, yeah it's very good Um.
Speaker 1Should we go around? Do any guesses thoughts?
Speaker 2It's, it's Ila it's definitely. Ila.
Speaker 1I already said to loud to also, you're allowed to do anything you want to use the knowledge that I have that you bought this.
Speaker 2Hmm, I'm gonna guess it's either an art bag. It's pretty, it's pretty close.
Speaker 5It's pretty close that our big that's a tire fire yes, it's a lot like Gugudel, which is finished in cherry casks.
Speaker 2That's my favorite art bag. Gugudel. That could be a little bit of the rings.
Speaker 8It could be a little frog.
Speaker 5I don't think it's smoking up for the fruit, but yeah, it could be an old enough, for I still think it's a. I have some.
Speaker 2I have some, some stuff that's a little less smoky, a little bit of a little bit of a little bit of a little bit of a little bit of a that's a little less smoky, a little sherry I think it's sherry finished like for you. It's called some gay look or like Karchus or something like that. But If it's not all be shocked, but I think it's Ila 12 ish years.
Speaker 8ABV 46 yeah, but that.
Speaker 4Pete that was there early on. I didn't get any of after I added water. He was up there. I mean there is Pete in it, but it wasn't sticking around for me, my ball.
Speaker 3Mm-hmm, I still got it.
Speaker 4Still got. Now You're a virgin mouth.
Speaker 3Yeah, the only thing I've had between now and the last club in December is Johnny Walker Blue.
Speaker 2And the old fashioned the other night.
Speaker 3And Torpegg and the old fashioned that's not bad.
Speaker 7Yeah, if you're going to fuck up your life, yeah, that's good.
Speaker 1Yeah, any other guesses? Region or LLL, lll.
Speaker 7Mm, hmm. Could, be a lot of going on 48%.
Speaker 5Okay, pretty old, I would say over 16 years old.
Speaker 3Could this be the logable and offerment?
Speaker 5No, I think we've had that before, didn't we? I don't think. I don't think it was that dark.
Speaker 2It does have that.
Speaker 7Yeah, it's logable.
Speaker 2It's got that chart.
Speaker 5Look at me, I'm going with some like weird, do it Peded space. I don't remember to this was purchased in a duty free shop.
Speaker 2Yeah, In Mexico.
Speaker 3So limits the probably logable. Yeah Well, and also, justin is a whore for my LLL.
Ratings
Speaker 1Sneak attack. It's a mess. Yeah, all right.
Speaker 7Should we?
Speaker 3rate it yeah.
Speaker 1Yeah, evan, let's start with you?
Speaker 5Honestly, I it wasn't. I, you know, like Verna alluded to, it's not the scotch that he likes, his flavor profile Same with me, but God damn, this is delicious, so I have to give it a 10. This is fantastic. Wow, wow.
Speaker 2Have you ever given anything a 10 before?
Speaker 5No I almost gave no the one like during the Christmas party.
Speaker 1I almost did?
Speaker 5What about the Glen Merange you brought? No, that wasn't a 10.
Speaker 8Wow, wait, what'd you give the signet?
Speaker 2Yeah, that's the Glen Merange.
Speaker 4The signet With the signet side by side would be.
Speaker 5I still have some.
Speaker 2I can, I'll bring it back. Wait, I mean feel free to deny my request, but I'd love to hear more about why this is a 10.
Speaker 5It just hit. It hit All the notes that I was looking for because it had on the nose it was like the sweetness and like, and that's what I was afraid of. But then the first sip I took had, like the PD, the smoke, and then you add a little bit of water and it, it changed but still maintain the same scotch and it just I don't know for here. Tasting this at Scotch Club like this is exactly what I'm looking for in tasting a Scotch, like it hits all four quadrants so to speak. Chris.
Speaker 8It's close.
Speaker 3I think it's To me, it's not a perfect 10, but I very much want to put my dick in it. So, wow, he does not put his dick in. Non-perfectance.
Speaker 1He's and he's a married man.
Speaker 3I'll say I'll say 9.8. This is just. It's just. To me, it's just delicious. It's like everything's in balance. I want like I want just a little bit more that Pete's smoke, which is that extra point to, I guess, but it's very, very, very good. So the balance of all everything is it's just. It's just the balance of all. Everything is just, I think, where it should be.
Speaker 6Like every note is just, you know nearly Right where it should be Well, it feels odd to go after a 10 and a 9.8. Yeah, especially since you're going to give it a 5.
Speaker 6I'm probably going to give it lower than that I found this a really really nice Scotch, but nothing necessarily blew me away about it. I think it did everything really well, but as opposed to it doing everything really well, I almost would have rather it focused on one or two aspects and and really honed in on that. Now, that's not to say I thought it was bad. I thought it had a really nice smoke and salt quality to it, but it was balanced by sweet. There was some heat, but it wasn't too hot. There was just a lot of nice aspects to it and I think even the way that we talked about it there was a range of kind of everything that we wanted to find in our Scotch. I thought it was great. To me it wasn't 9 or above. I'm rating it this as an 8.8.
Speaker 7Excellent, dave.
Speaker 8You're so eloquent, I feel terrible going after you. I'm like, well, it's a 9.
Speaker 3Well, see you guys later. I'm going to go home, pretty cool.
Speaker 8I felt like it was a 9. I thought it was incredibly balanced, you know, and I, you know, I was on the. It was sweet, balanced, you know, but it was a little sweet forward, which isn't totally. I'm still discovering what I like, but I think that the sweetness is not something I gravitate towards, but it's still a solid 9.
Speaker 1Andrew.
Speaker 2Yeah, I'm going to give it a 9. And I'm pretty much on Nathan's level Loved it, Didn't, wasn't disappointed by anything, really. I threw out a few names earlier. I think it's in the camp with Logoville and 16 with Ardbeak. However you say, it Guggedale like these very heavily pitted scotches that are finished in cherry casks for a little bit, so it gets that sweetness and the smokiness mixed. I liked all that. It just when I think about those. It wasn't quite to their level. Um, I loved it. It was dynamic. It changed as we went. Everybody at the table was adding water and loving it. The contrarian in me was like, nope, I'm not going to add water. When I did, everybody was right. It was great. Full points for how dynamic and complex this was. So solid nine.
Speaker 1I had never tried this scotch before. When I bought it I did buy two bottles. So I bought one for the club and then one to have at home, without ever trying it before.
Speaker 1So I do have this at home, which is usually my tier for when I have this at home or not. I thought it was awesome. I think I could have used a little bit, maybe a little bit more of Pete, but that's just me personally. It was fun to find a scotch that was like, hey, we're going to do the Pete thing, but we're going to do the sweet thing too. So that was really cool and, I think, made for great conversation and stuff. I enjoyed a lot. I'm going to give it a nine.
Speaker 4Yeah, I'm right with you. I don't want to like this scotch because I don't like this type of scotch, but I really like this scotch. It's hard to vocalize in it. I don't even know what it would be missing maybe a little more stickiness or something like that. Or yeah, Pete, it was 9.3. Alex.
Speaker 7I'm at a nine. I also really liked Andrew's word of it being dynamic. I thought it was pretty thin for the amount that it packed. I think I could have been a little thicker, like you were saying, but the fact that it was just as good with water as it was on the nose and as the palette without water I think was pretty great. So nine.
Speaker 2What does that bring us to 9.2.
Speaker 3It's a good one.
Speaker 6Yeah.
Speaker 1So 9.2 is awesome. So it is a leader bottle, which is awesome. Yeah, more of it. More of it, duty free, pulled through, chris, it is a telescope, yeah. It's telescope dark storm. So we've tried the storm. Obviously, we all love the telescope storm, but this is the dark storm in the leader bottle.
Speaker 6Yes, that is a big one.
Speaker 3This was such a treat. Thank you, Justin.
Speaker 1Yeah, well done, chris. I had a feeling, yeah.
Speaker 2I feel bad for mocking you.
Speaker 7Sorry, chris, this is your favorite too, isn't it?
Speaker 2I need to take five months off and then come back and I'll just nail it.
Speaker 3Yeah, I will say, I've never heard of dark storm, so what a wonderful surprise.
Speaker 2I mean it's delicious.
Speaker 3And I had no idea. They made a dark storm.
Speaker 5The back of the box is one of my all time favorites.
Speaker 1It's wild, because you can. We've all had the Talisker storm in here and you could taste the Talisker storm in it, you know. But this is called dark storm, so I thought maybe it would be almost peter or harsher in some way, but it felt more fruity.
Speaker 7Or jizzier yeah.
Speaker 3It's far less briny and it's in a one liter.
Speaker 6So it's extra.
Speaker 1And it's in a one liter. It's extra. Yeah, what's the ABV on it? I didn't even look 45. 45.8.
Speaker 2Wow, that was one off. I overbid.
Speaker 3I need to go find this and buy some.
Speaker 2You need to take a flight internationally.
Speaker 1Yeah, price point 90 bucks For a one liter.
Speaker 3For a one liter. That's a good price.
Speaker 8Yeah, is a one liter like a bottle and a third 25% more, 25% market.
Speaker 2Normal bottle is well, what is normal?
Speaker 7There we go.
Speaker 2Normal in the past has been 750. 750. Industry is going to 700, sadly. So a liter would be math people 25% more.
Speaker 3They change their ways. Yeah, it's unacceptable.
Speaker 1Yeah, except Jesus into their hearts and maybe they change how many for 50 liters.
Speaker 4You're going to revamp everything.
Speaker 2Nathan and Dave are counting the fonts. Give us a report. Yeah, what's going on over there?
Speaker 8You've got a 10 font combo on the front. Yeah yeah, that's psycho Disappointing.
Speaker 2So, alex, if you would please docket one tenth of a point.
Speaker 3Dark storm. I am impressed, this is great. So what was I?
Speaker 2was certain it was an item from the bottle.
Speaker 1Is there any actual tasting notes?
Speaker 2The tasting notes on the back of the box are absolutely absurd. Yeah, the tasting notes are ridiculous.
Speaker 6The elements Hold on.
Speaker 4Okay, I think we're done here.
Speaker 6Tell us your dark storm Clear your throat. The elements unleash their power, you're doing Christian Bale's battle. Untamed intensity wrestles with spice and fruit. Surround yourself. Surround yourself With what? With roaring seas and rugged wilderness, in the height of a storm.
Speaker 4Oh, my, that's it.
Speaker 2No, there's more than that Sounds good. Surround yourself at the height of a storm and then you're done.
Speaker 4That sounds delicious, maybe on the bottle Nothing on the bottle. I thought on the back of the box. This is something about fruit.
Speaker 6But just nothing about fruit Tastes of fruit, yeah.
Speaker 5So what do they do differently? Is it cherry finished or port finished, or something?
Speaker 1I would love to know what they do differently.
Speaker 5They are not finished, because I just remember.
Speaker 2I don't shake off the label.
Speaker 5Regular Talister storm. I'm just being briny deliciousness, and this was not. I mean it had brininess but not nearly as briny as just regular Talister storm, just regular Talister storm.
Toast
Speaker 2It's like heating an oyster. Talister dark storm, matured in heavily charred oak casks, imparting yet more smoke and spice to the already intensely smoky whiskey. Okay, this is tasting notes from Master of Malt Nose smoky bacon, black pepper and red chili, dressed with a touch of orchard fruit and golden malt Palate huge oak influence With a big burst of smoke on palette entry. Beyond that, though, you find red fruit, citrus and fresh honey Finish, a very, very long finish peppered with honey roasted nuts.
Speaker 5Sounds about right.
Speaker 1Yeah, bang on. I think we did better. I think so too.
Speaker 5There's a dark story coming.
Speaker 1Oh, do we have a toast?
Speaker 2Who has a toast?
Speaker 1Alex got it.
Speaker 7Here's to you and yours and mine and ours. If mine and ours should ever again cross paths with you and yours, I hope mine and ours will be as good to you and yours as you and yours was to mine and ours. Cheers.
Speaker 2Cheers, wow. Okay, pronounce Lunafaba Cheers, cheers, cheers.
Speaker 6Cheers.
Speaker 2Mmm, mmm, mmm. Oh, that's so good. That's, yeah, that's pretty damn near a 10. Yeah.