Mystery Scotch Tasting with Gentlemen of the World
Mystery Scotch Tasting with Gentlemen of the World
Talisker Dark Storm
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!
This 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 2:Dave, nathan, chris, evan, alex and.
Speaker 1:Vern and we're gonna pick up these glasses in front of us. We're gonna, we're gonna look at this scotch.
Speaker 3:We're gonna drink it right away.
Speaker 4:Don't tempt me, amber Straight to a night, it's just a 50-50, burn right off the top.
Speaker 5:It's pretty dark with like a nice kind of brownish yeah really yeah, well, not tone.
Speaker 6:Don't really delightful, amber Evan.
Speaker 1:Did you say rat taint?
Speaker 5:I didn't definitely not say rat taint.
Speaker 1:I said red as a color. A red tint.
Speaker 6:We're all familiar with.
Speaker 2:A rat same legs, though it's got some nice legs on it, though this rat Long oily legs.
Speaker 4:Yeah, I mean, I feel like with this color, this has got to be sherry, right. Absolutely but probably smells like it right.
Speaker 1:You already smelled, it, alex, sorry, not sorry. Wow, you and Chris.
Speaker 2:Sweet fruit, vanilla, whoa. That smells good.
Speaker 7:Super nutty Yep.
Speaker 2:Yep Desert.
Speaker 7:Alex, what do you say?
Speaker 2:Super nutty, nutty, yeah, for sure vanilla and a big mouth smoldering Pete.
Speaker 7:Mmm.
Speaker 3:That'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 2:More asses say more asses smoke.
Speaker 1:Yes.
Speaker 3:But just.
Speaker 1:Sulfuric.
Speaker 7:Yeah, so for us.
Speaker 2:so for us. It's actually not that so for us, it's all the other things I.
Speaker 3:Again that PD campfire.
Speaker 8:It'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 1:Yeah, 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 2:Because I had it last night for a birthday dinner, but it's kind of reminding me of like a bread pudding.
Speaker 7:Like 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 5:It's very warm, like a good French toast.
Speaker 4:But this is like. I mean it's deserved with heat.
Speaker 2:Yeah yeah, crème brûlée.
Speaker 5:Yeah, cuz there's like a custard.
Speaker 4:Yeah, underneath, yeah, some rum raisins.
Speaker 2:Rum, that's a good call.
Speaker 4:In the bread pudding.
Speaker 2:Mm-hmm.
Speaker 3:Yep, same more. Didn't like some darker fruit like dark berries or yeah, raspberry's like raspberries.
Speaker 2:Blackberries yeah, yeah, yeah.
Speaker 4:Yeah, very curious to try this with my.
Speaker 1:I dare you, I dare you.
Speaker 3:Don't you dare put water in this before you try it.
Speaker 4:I still want to do the same thing where I like over smell it, and then there's nothing left to taste.
Speaker 3:Try it, do it, do it, hmm, hmm, hmm, hmm, hmm.
Speaker 2:Wow, earthy, I was gonna say ashy.
Speaker 1:Hmm.
Speaker 2:I do get some sweetness, though, yeah.
Speaker 4:I took the smallest sip.
Speaker 3:The smokiness is. There's definitely still there the same smokiness from the nose. It's like yeah.
Speaker 1:It'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 8:But 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 4:I 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 4:Yeah 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 8:And there's a little like saltwater taffy that you pulled out of the seaweed.
Speaker 2:I 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 4:Got a lot of like campfire.
Speaker 6:Yeah, campfire.
Speaker 4:Things going on like s'mores campfire.
Speaker 2:Yeah, 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 3:Yeah, 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 1:Yeah, anybody getting any dark chocolate? Hmm.
Speaker 4:I feel like if I added an appropriate amount of water, I would get dark chocolate.
Speaker 1:I can't boot you. Yeah, if you can't boot you, the fuck out of this Scotch.
Speaker 4:Teach a lesson.
Speaker 8:Yeah, 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 2:It'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 7:It's even better with water Really.
Speaker 2:An appropriate amount of water. An appropriate amount of water One to two drops.
Speaker 7:It 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 3:Okay, you hit the nail on the head. This is like a cherry corduroy smore next to the campfire, like that's more.
Speaker 4:Yeah, because it's got the booziness of the cherry corduroy.
Speaker 2:I 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 3:Ooh, a few drops of water is very good.
Speaker 5:It'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 3:I really like this yeah.
Speaker 4:Yeah, hard to dislike the scotch.
Speaker 3:Like everything is in its place the right way, like the balance of all the notes is just there.
Speaker 1:Just making music over here.
Speaker 6:Yeah, definitely drop water.
Speaker 1:Well, oppenheimer, I Oppenheimered the shit out of that.
Speaker 2:With a little bit of water now on the nose, I'm getting dates.
Speaker 4:With water.
Speaker 3:With water. Yeah, yeah.
Speaker 1:Oh, it is good with water, Chris.
Speaker 5:I feel like just the nose changes. It doesn't go away, Vern. It's just different than the nose you had before.
Speaker 1:Vern, you want to drop a season?
Speaker 8:on this bad boy Wow.
Speaker 4:So I just had it with water. That is really good.
Speaker 5:Yeah, an appropriate amount of water, it's kind of more savory with water.
Speaker 4:I wouldn't appropriate five drops.
Speaker 5:Yeah, getting more barbecue, it's almost like, it's almost like. Like bibs and eunuchs, the.
Speaker 3:September. September like 15, pending order.
Speaker 4:Pending order. Right Leafs starting to change.
Speaker 1:We have leaves you starting to change.
Speaker 4:Maybe 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 2:For me it's like, no, it's soy sauce and what's the other poison.
Speaker 4:Brighter soy sauce.
Speaker 1:Like salty very savory.
Speaker 2:Yeah.
Speaker 3:Yeah, 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 5:It's like that gum from Charlie and the Chocolate Factory. That's like all like.
Speaker 4:It'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 3:I'm just trying to be a contrarian.
Speaker 4:No, 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 1:You want to put your wiener in there.
Speaker 7:I wouldn't say that I'm a married man, it's a little jerky ask, yeah, yeah.
Speaker 2:Like teriyaki black pepper. Like, yeah, black pepper, jerky Slim Jim snap into a slim Jim. Yeah, kind of.
Speaker 7:Yeah, not quite right, not quite artificial, not that artificial, more like dear jerky.
Speaker 2:Yeah, it's a bit more gamey yeah.
Speaker 1:What kind of what would guest at the party is this?
Speaker 4:I'm sorry, I was thinking like there's a day dreaming. Yeah, it's daydreaming.
Speaker 3:It's a nice person.
Speaker 4:I 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 1:Nathan for the win. Biddle honey, nathan, for you, yes.
Speaker 4:This 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 2:Like in the sense that, like it's playing flaming, it just makes himself comfortable in your home.
Speaker 4:No like you kind of I don't think it's.
Speaker 2:Flamenco yeah.
Speaker 4:No, 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 1:It was nothing to look up. Vern is actually still in his daydream state.
Speaker 4:Yeah, 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 5:It's for everyone.
Speaker 4:It'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 8:Also a Scotch like this shows up at the perfect moment, like when the party's going.
Speaker 4:Yeah, yeah, this you do need some timing with the Scotch.
Speaker 8:This is a Scotch that knows when to enter and exit a party. Okay, good point.
Speaker 2:I 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 7:And 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 1:It'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 2:Went to Boston College. Yeah, he went to Boston.
Speaker 1:He 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 5:See, 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 2:Whatever?
Speaker 5:you 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 1:That's pretty damn good this. Scotch, that's good Okay.
Speaker 6:Yeah, 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 4:Also a tasting note but I should also Know that it's not sticky sweet.
Speaker 5:Which is what no?
Speaker 4:really redeems it for me, because we're saying a lot of sweet notes but it's not.
Speaker 8:No, 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 2:So when you say a Scotch like this, what do you mean? I'm not, I'm being serious.
Speaker 8:No, 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 5:I 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 7:Yeah, another word tasting. It's like pulp, like paper pulp. Yeah, exactly so you eat a lot of paper.
Speaker 4:There 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 3:Yeah, yeah, very flan flavors though.
Speaker 4:Yeah, I could like the flan, like sweet.
Speaker 2:I 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 6:water.
Speaker 2:I 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 1:Should we go around? Do any guesses thoughts?
Speaker 2:It's, it's Ila it's definitely. Ila.
Speaker 1:I 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 2:Hmm, I'm gonna guess it's either an art bag. It's pretty, it's pretty close.
Speaker 5:It'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 2:That's my favorite art bag. Gugudel. That could be a little bit of the rings.
Speaker 8:It could be a little frog.
Speaker 5:I 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 2:I 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 8:ABV 46 yeah, but that.
Speaker 4:Pete 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 3:Mm-hmm, I still got it.
Speaker 4:Still got. Now You're a virgin mouth.
Speaker 3:Yeah, the only thing I've had between now and the last club in December is Johnny Walker Blue.
Speaker 2:And the old fashioned the other night.
Speaker 3:And Torpegg and the old fashioned that's not bad.
Speaker 7:Yeah, if you're going to fuck up your life, yeah, that's good.
Speaker 1:Yeah, any other guesses? Region or LLL, lll.
Speaker 7:Mm, hmm. Could, be a lot of going on 48%.
Speaker 5:Okay, pretty old, I would say over 16 years old.
Speaker 3:Could this be the logable and offerment?
Speaker 5:No, I think we've had that before, didn't we? I don't think. I don't think it was that dark.
Speaker 2:It does have that.
Speaker 7:Yeah, it's logable.
Speaker 2:It's got that chart.
Speaker 5:Look 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 2:Yeah, In Mexico.
Speaker 3:So limits the probably logable. Yeah Well, and also, justin is a whore for my LLL.
Speaker 1:Sneak attack. It's a mess. Yeah, all right.
Speaker 7:Should we?
Speaker 3:rate it yeah.
Speaker 1:Yeah, evan, let's start with you?
Speaker 5:Honestly, 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 2:Have you ever given anything a 10 before?
Speaker 5:No I almost gave no the one like during the Christmas party.
Speaker 1:I almost did?
Speaker 5:What about the Glen Merange you brought? No, that wasn't a 10.
Speaker 8:Wow, wait, what'd you give the signet?
Speaker 2:Yeah, that's the Glen Merange.
Speaker 4:The signet With the signet side by side would be.
Speaker 5:I still have some.
Speaker 2:I 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 5:It 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 8:It's close.
Speaker 3:I 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 1:He's and he's a married man.
Speaker 3:I'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 6:Like 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 6:I'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 7:Excellent, dave.
Speaker 8:You're so eloquent, I feel terrible going after you. I'm like, well, it's a 9.
Speaker 3:Well, see you guys later. I'm going to go home, pretty cool.
Speaker 8:I 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 1:Andrew.
Speaker 2:Yeah, 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 1:I 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 1:So 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 4:Yeah, 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 7:I'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 2:What does that bring us to 9.2.
Speaker 3:It's a good one.
Speaker 6:Yeah.
Speaker 1:So 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 6:Yes, that is a big one.
Speaker 3:This was such a treat. Thank you, Justin.
Speaker 1:Yeah, well done, chris. I had a feeling, yeah.
Speaker 2:I feel bad for mocking you.
Speaker 7:Sorry, chris, this is your favorite too, isn't it?
Speaker 2:I need to take five months off and then come back and I'll just nail it.
Speaker 3:Yeah, I will say, I've never heard of dark storm, so what a wonderful surprise.
Speaker 2:I mean it's delicious.
Speaker 3:And I had no idea. They made a dark storm.
Speaker 5:The back of the box is one of my all time favorites.
Speaker 1:It'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 7:Or jizzier yeah.
Speaker 3:It's far less briny and it's in a one liter.
Speaker 6:So it's extra.
Speaker 1:And 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 2:Wow, that was one off. I overbid.
Speaker 3:I need to go find this and buy some.
Speaker 2:You need to take a flight internationally.
Speaker 1:Yeah, price point 90 bucks For a one liter.
Speaker 3:For a one liter. That's a good price.
Speaker 8:Yeah, is a one liter like a bottle and a third 25% more, 25% market.
Speaker 2:Normal bottle is well, what is normal?
Speaker 7:There we go.
Speaker 2:Normal in the past has been 750. 750. Industry is going to 700, sadly. So a liter would be math people 25% more.
Speaker 3:They change their ways. Yeah, it's unacceptable.
Speaker 1:Yeah, except Jesus into their hearts and maybe they change how many for 50 liters.
Speaker 4:You're going to revamp everything.
Speaker 2:Nathan and Dave are counting the fonts. Give us a report. Yeah, what's going on over there?
Speaker 8:You've got a 10 font combo on the front. Yeah yeah, that's psycho Disappointing.
Speaker 2:So, alex, if you would please docket one tenth of a point.
Speaker 3:Dark storm. I am impressed, this is great. So what was I?
Speaker 2:was certain it was an item from the bottle.
Speaker 1:Is there any actual tasting notes?
Speaker 2:The tasting notes on the back of the box are absolutely absurd. Yeah, the tasting notes are ridiculous.
Speaker 6:The elements Hold on.
Speaker 4:Okay, I think we're done here.
Speaker 6:Tell 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 4:Oh, my, that's it.
Speaker 2:No, there's more than that Sounds good. Surround yourself at the height of a storm and then you're done.
Speaker 4:That sounds delicious, maybe on the bottle Nothing on the bottle. I thought on the back of the box. This is something about fruit.
Speaker 6:But just nothing about fruit Tastes of fruit, yeah.
Speaker 5:So what do they do differently? Is it cherry finished or port finished, or something?
Speaker 1:I would love to know what they do differently.
Speaker 5:They are not finished, because I just remember.
Speaker 2:I don't shake off the label.
Speaker 5:Regular 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.
Speaker 2:It'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 5:Sounds about right.
Speaker 1:Yeah, bang on. I think we did better. I think so too.
Speaker 5:There's a dark story coming.
Speaker 1:Oh, do we have a toast?
Speaker 2:Who has a toast?
Speaker 1:Alex got it.
Speaker 7:Here'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 2:Cheers, wow. Okay, pronounce Lunafaba Cheers, cheers, cheers.
Speaker 6:Cheers.
Speaker 2:Mmm, mmm, mmm. Oh, that's so good. That's, yeah, that's pretty damn near a 10. Yeah.