In this episode we taste 4 bourbons and see which one reigns supreme.
In this episode we taste 4 bourbons and see which one reigns supreme.
This is a housemate podcast where your house, Nick bobbin and John veer, we're here to cover your questions about home bartending. Let's get into it.
Speaker 2:What's up guys. We are back with another episode of the housemaid podcast today. We're looking at some bourbons. We're going to do a little, um, blind taste test. Uh, we've got four really popular products, uh, very comparable as well. We went with a, uh, Kentucky straight bourbon for each brand and we tried to pick a brand out of each, um, like some major portfolios, like each distillery kind of. Um, so we've got maker's Mark. We've got Elijah Craig. We've got Buffalo trace and we've got old.
Speaker 3:Mm Hmm. Yup. Uh, I didn't initially want to do this as a blind taste test, but as we were discussing on our last episode about what actually makes these labels, so what is a Kentucky straight bourbon whiskey? Well, we looked at all these bottles and all the color is identical. So we were like, well, let's just, uh, let's do a blind taste test. Cause they all essentially follow the same rules. Although as I started pulling out mash bills and stuff, I did find out that they're all pretty different there.
Speaker 2:Yeah. And that is going to be the biggest factor I think, with, with, um, any bourbon that, that you guys have a chance to taste or that you bought store the, you know, the overarching theme of all this is that the, the main difference is the mash bill, which in a lot of cases is kept kind of secretive, especially for these successful products.
Speaker 3:Well, I mean, think about it. It's, you know, that's flavor, incomes, flavor out. So if you're more wheat than you are corn, it's going to taste weedy or just the same. If you want more malted barley than you have, right. You're going to taste more like cereal than you will like, you know, bread. Um, yeah, crazy. Anyways, what I did find out too, with looking at mash bills, there's pretty much for most bourbons, there's only really like four ingredients for the mash bill. It's corn, rye, wheat, and barley, but those are the four that they use.
Speaker 2:And that was the four types that we were talking about on the last episode. Um, whereas if you have 51% or more of each one of those four types, that is the classification that falls into two, obviously we're talking about bourbon right now, which means it has to be 51% or more corn, but it can have these other things in there. Yeah.
Speaker 3:Well I just, man, I, I don't know, like I knew it had to be 51% corn, but never specified any of the other ingredients I had to go into it. So I didn't know if somebody was going to go out in left field and put like, I don't know, rice in it or something weird.
Speaker 2:I think I've had a, I guess wasn't bourbon probably because I don't think you can have rice in there, but I had a whiskey, the ad, I think Brown rice and it was actually pretty good.
Speaker 3:All right. Uh, anyways, so let's start rolling through these. Oh, we didn't number the front of them. We'll just keep them in order. Oh
Speaker 2:Yeah. We, we should number them, um, for when we go crab. Just, um, yeah. Tell, tell them about how, how we do our numbering system, the way that we do it. So in case they haven't seen or listened to one of these before, uh, they know what's going on, I'll be right back.
Speaker 3:Okay. So essentially what we do is we take these four products and four glasses and on the bottom of each glass, we write down what the product is. So we put maker's Mark in, into the cup and we write maker's Mark on the bottom, on a piece of gaff tape. And then we put another piece of gaff tape over it. So you can't see it. So when you look through the bottom of the glass, you can't see through the gaff tape to see what's written on it also while you're drinking that it's covered because there's a secondary piece of tape over the writing. So that like John who's sitting across from me, can't see the bottom of it either. And then what we do. So we go through and we put all of the whiskeys in our spirits, in the glass and then John will mix them all up. And then while I'm not sitting here and then he'll leave and I'll remix them all up. And then when they're all done, we pop them out in a row. And then on the front of it, we just write a number. And so the numbers just arbitrary that way we can keep track of which one's what, as we're tasting them, because we'll kind of mix them around, we'll taste them back to back. So we'll sort of like, Oh man, one is cool, but I want to compare it to four. And what we're trying to figure out is as a guest to our palette at this point in time, which one we like the best.
Speaker 2:Yeah. It's the numbering is really, really helpful. Cause these products all look identical. Like when we did the vodka, that would have been a nightmare if we didn't number them. So
Speaker 3:This one. Yeah, yeah. And to like revisit writing, tasting notes about it, stuff like that. So yeah. We don't know which product is what number right now. Yes.
Speaker 2:Yes. But we do know that we have four identical looking products in the exact same glasses with numbers on them. And we're about to, we're about to see where this goes. Okay. So let's start with number one.
Speaker 3:Let's do it. Um, okay. So as we're tasting through number one, even though we don't want to it as I do like to talk about these different products that we have in front of us anyways. Um, so let's start with maker's Mark, because that is a brand that we're going to be working a lot with this year, uh, from the bar, we're actually buying a, purchasing a barrel, uh, through their barrel select program this year. So we'll be headed down to Kentucky, uh, to learn more about them. But so these guys, this is interesting. They're the only one in our lineup that actually uses wheat in their mash bill. And not just any wheat, it's red, winter wheat. So it's the same, um, winter wheat that like grey goose used in their distillation process. And it's the wheat that you plant in fall and label grow under the snow and harvest it in. Right.
Speaker 2:And when we say the same wheat, we obviously are talking about different regions, but the same species
Speaker 3:Plants eat. Yeah. Um, these guys also were the only ones that had any information on their website out of any of them. Um, maker's Mark says, uh, distinctly that they use that red winter wheat, um, they hand rotate all their barrels through their Rick house for consistency. So because depending on where you are and your humidity level, the barrels will age different. So they do that. And not only did you do that, they also turn the barrels as well, like physically roll them around. Right. So that, as it evaporates, you know, the top portion, isn't getting like any contact with the liquid in there. So they're rotating that into liquid all the time. Um, they also claim that they age to taste not time.
Speaker 2:Hmm. Okay.
Speaker 3:So, I mean, it's gotta be, I mean they used two years to be,
Speaker 2:There's a super consistent product. So I guess that makes sense. Yeah. So glass number one to me was really sweet on the nose and on the palette. And I got a lot of really rich, um, kind of like toffee flavor to it, almost coffee, or like maybe even like a slight butterscotch, she kind
Speaker 3:Of thing. Oh, I'm right there with you. I
Speaker 2:Didn't, I didn't feel like I got a lot of, um, fruitiness, which I know sometimes with bourbons you can get like some stone fruit or some of the dried fruit. I didn't really get a bunch of that. Not a whole bunch of Adela. Pretty good. Yeah.
Speaker 3:Yeah, man. Butterscotchy yeah. Maybe even almost nutmeg, like yeah. You know, it's fresh graded make, like we use on that, not the lights.
Speaker 2:It's very much like a winter kind of like pallets. Yeah.
Speaker 3:Um, I'm interested to see where the rest of these go, but yeah, I'm kind of sweating is awesome. Sorry, this one's great. Okay. Uh, yeah. I'm gonna take another sip, Nick, go ahead and hit up numbers.
Speaker 2:All right. Let's see what number two has got for me. Um, okay. Quite a bit different on, on the nose, which you would expect. I really liked number one. Yeah. That is, that is quite nice. Isn't it? Yeah. I could.
Speaker 3:Or the old products are good, so I'm sure all of these are going to be doing.
Speaker 2:Yeah. That's, that's the fun part about doing a blind taste test when you know that all of them are good. Like you're not trying to see like, Oh, this one sucks or whatever. It's like, you're just seeing
Speaker 3:What's crazy is that these have changed my opinion about spirits and doing them because all through the bar industry, everybody's always like, Oh, like I have great gales.
Speaker 2:And I'm always like,
Speaker 3:No, like it doesn't taste any different than either S you can't. I still don't think you could tell the difference, even in like a vodka cranberry over grey goose to well, but I was convinced to that there was no difference. And it was all marketing come to find out that you're like, Whoa. I was like, nah, I hate Patrones Coraline.
Speaker 2:I love doing this blind. Like we should do one with the gins who that London dries. So they're all very comparable. I absolutely love this because it destroys what I think. I know
Speaker 3:I love this stuff because now it's going off of your palette and you're trying to taste each one subjectively. So what do we say? Number one was, was, uh, sweet. It was sweet. It was almost weedy
Speaker 2:Kind of, I, I have trouble picking up the, the specific, like grain flavor. I can usually tell a lot of corn, but it definitely feels like a toffee or kind of a butterscotch thing. Yeah.
Speaker 3:Didn't look at the legs number. One's legs were super good number. Two's legs look super good too. Yeah,
Speaker 2:She looks pretty good. Um, so this one to me, I got a little bit pear. Ooh, I shouldn't have told you. I should have let you have say your own thing came up. Power, power suggestion. Right. Well, that's what I was trying to avoid, but, um, so
Speaker 3:I did this fruity on the nose. Yeah, yeah,
Speaker 2:Yeah. I got a little bit more of a fruitiness to it. Um, I still get some of that pan or yeah. Some of that toffee and there a little bit, but it's to a lesser degree. And on the palate, it seems to have a little bit more of that, like bright, like kind of a pear or an Apple sort of thing. One of those.
Speaker 3:Yeah. It is fruity, fruity and toffee. Oh, wow. This one's really good. Too different. Super tasty. This one, I think I can tell there's Ryan. It, this is a little peppery.
Speaker 2:Yeah. I can. I could see that. Maybe not. I don't know if my palette's good enough to really pick up on the subtleties of that kind of stuff, but both are really tasty. So this is a little bit, they're good. They're different. They're very good. This is a little different angle for us because bourbon and whiskey in general is something that we would normally sit down and drink. And so when we did the vodka, when, you know, we don't usually drink a lot of vodka, but we were still sitting there and reflecting and tasting it. But this is like home base, this taste, you know?
Speaker 3:And I think the only reason we didn't do it first was because of how hot it is and everyone does this.
Speaker 2:Yeah. I think it was important to establish that what we were doing. Yeah. This isn't just for the whiskey guys. A lot of you guys out there, guys and girls were actually
Speaker 3:Targeted not to the whiskey guys. Cause they would just rip us to shreds.
Speaker 2:No. So much more than we do. Their pallets are insane. W we're just, we're just regular people. We're not trying to, we're not trying to blow anyone's minds. We're just trying to see what we think.
Speaker 3:Fruity pear. Yeah. Tophi. I like it.
Speaker 2:So what's the, what's the second, um, Oh, um, well let me talk about Buffalo
Speaker 3:Because they were so secretive. They're the only one that we don't actually know what the mash bill is. Um, they pretty much classify their mash bills into numbers. So are two main, the two main ones that they use is Mashable. Number one and Mashable number two, which is silly. So Nashville number one is almost everything. Um, which is the Buffalo trace core product. The H Taylor's um, gosh, can you remember quite, quite a lot then the mashville number two was their ancient age and their blends. Um, and now the speculation is so Buffalo trace core product is Mashable. Number one, the speculation on this one is that the ride is less than 10%, but that's the only speculation it's mostly corn. So my thought is it's probably 80% corn kind of like falling in line with all these other ones. Cause maker's Mark was 70% corn, 16% wheat, 14% malt, barley, everything else is like 78, 72%. So I'm going to assume that it was 80. I don't know I could be wrong. Um, yeah. So is that, so now we're on number three. So I'll just, I'll just pop by the head. Old Forester. Old Forester was 72% corn, 18%, right? 10% malted, barley, um, and old Forester and Buffalo trace are Oak chard level number four, which I don't a hundred percent know what that means as we're Elijah Craig's number three and the maker's marks unknown
Speaker 2:This, uh, this number three glass that I was just drinking is really interesting. Oh wow.
Speaker 3:Wow. Very different, much different.
Speaker 2:Um, I didn't get a whole bunch of sweetness on the nose. It smells a little bit it's sharp, but um, really like, raisiny almost the biggest thing that I noticed with this one is when I took my first sip and maybe that was just my pallet acclimating. It seemed very, very round and soft and subtle. And I was like, wow, this one's really soft. And then I took another sip size. I took another sip,
Speaker 3:Hot on the battle with lots of corn. Just spiked through my finish.
Speaker 2:Yeah. So I'm getting, I'm getting a boatload of corn on the pallet and it's got
Speaker 3:Like mellow yellow after taste,
Speaker 2:Almost like an, a star more stringent than the other two so far. It's got a little bit more of that, like kind of alcohol heat to it. It's definitely, it's definitely the most different of the three. So of these
Speaker 3:Three so far. Oh, it has a slightly off-putting aftertaste. Okay.
Speaker 2:Yeah. There's something like, it's not bad, but compared to the others that have just such a Holy place. Yeah. It's got the other glasses one and two at such a pleasant finished kind of finish like that little sweetness. This one is definitely like hot, you know that, you know that feeling right. When you drink something where you can feel it going down your esophagus and it has like that, like, Oh, I'm going to have heartburn kind of feeling. That's kind of where this one's taken me. Not necessarily in a bad way. It's very warming, but it's the other two didn't do that.
Speaker 3:Do corn out the wazoo that after straight aftertaste. Yeah. Hot, funky, funky, interesting fairy. Very weird. I mean, I don't know. It could be. Yeah. What did I say to her to talk about old Forester in 72? Why is your Craig's 78. Anyways, I like it. I still do like it.
Speaker 2:Yeah. It's not bad. Uh, this is just coming from these, these first couple that we had. They were, they were so fighting that this one was really like, Whoa, what's going on with that?
Speaker 3:Which is crazy. I guess this could be a blind taste test to figure out which one of these we would drink straight.
Speaker 2:Well, yeah, different apps, different aggravations. I mean, that's the biggest takeaway
Speaker 3:Because number three, number three is, uh, it's sharp in a way that it easily could be used on a cocktail because it'll punch right through. But you know, cause then like number one was so smooth. I'd still be good in the cocktail, but I wouldn't put it like maybe a whiskey sour, but like three would be great in a whiskey sour. Okay. Cut straight through that. Totally. That lemon juice.
Speaker 2:I think I know exactly which one number four is. I'm not going to say anything, but I, the sense, Oh, there, I think you might have the same. I'm not going to say a single thing. Okay. All right. Well let's just taste it. We drink these products regularly, regularly, but never in a controlled environment. But I think there's a lot to do with like scent. I think you can like recognize
Speaker 3:You guys are just as good as, um, som yeas, right? Where they can literally off of tastes off of your, your whole tasting experience. They can tell you the ABV of a product. They can tell you the mash bill almost what's in it. They can tell you the yeast strand. They can tell you the char level. They can tell you if it was a straight, a bonded, like, and what distillery they come from. Cause they're all very, there's just like,
Speaker 2:That's so insane to me. I can't imagine. I can barely know for sure that I'm eating eggs in the morning when I just cook them myself. That's where my pallets at. So yeah,
Speaker 3:I think it's, it's just so familiar. Oh yeah.
Speaker 2:But that's, I mean, that's scent for you, right? Like that's like that sense in a, in a nutshell is they say that your sense of smell is the closest tied to memory and probably in a lot of cases. Emotion.
Speaker 3:Yep. And just cause we've been drinking this so much. Yeah. A hundred percent. If I had to guess we haven't done this, I haven't done this in a while. Wow. Okay. If I was going to guess as to what's what I would do this, I'm rearranging these whiskeys in front of their bottles based on their numbers and how we tasted them. If I was going to guess what they were. I think that's my guess. So I'm guessing number four is maker's Mark. Number one was Elijah Craig. Number two is Buffalo trace. And number three is old Forester.
Speaker 2:That's fair. I think that's pretty on par with what I'm guessing as well. Um, the reason why one, I think is either, I think it's either old Forester or Elijah Craig. I don't know which, because it's, those are the two that I'm least familiar with. And it caught me by such surprise. I don't know that I'd have that flavor recently. So I think it's one of those two, but I, I don't, I think I would lean towards what you just did, but I don't know for sure. I do think two is probably Buffalo trace. Cause it's, it's good. Super solid. So you might switch one and three. I might switch one in three. I'm really convinced that four is makers just because we have drinks so much makers recently drank so much of it lately and like we've done so many tastings leading up to his[inaudible]. We have a lot of, I guess, kind of fond recent memories with makers to doing a lot of the tastings with Chuck and kind of deciding if we wanted to do the barrel program and stuff. I think that smell is just right. Well, it's in, it's in the brain.
Speaker 3:Let's just see this. Oh, well I could before, I guess before I on veil, all of it, one caught me by pleasant. Surprise.
Speaker 2:Number one, number one, whenever one was phenomenal, really tasty. I read it,
Speaker 3:Drink a glass of that straight to end today. All of these are very good by the way. Yeah, they are really good. Um, so I, man, it's hard to say so, so for obvious. Oh, well yeah, I I've liked for mostly now.
Speaker 2:Well let's, let's look at four. Let's see. Cause cause if we're wrong and my nose is,
Speaker 3:It's going to be kind of funny, but it's hilarious that we both came to the same conclusion though.
Speaker 2:It just, it has a very specific smell.
Speaker 4:You're stuck together.
Speaker 2:Yeah. I put like three layers of table. So you really
Speaker 3:Couldn't see it was Buffalo.
Speaker 4:Hello? What? That's what this says. Holy.
Speaker 2:I got it. I got to taste that Nike's yeah. Okay.
Speaker 4:All right.
Speaker 2:We're not as good as we thought. Well, I knew it wasn't good, but that smell
Speaker 4:That smell.
Speaker 2:I don't think any of these other smell, like here's the next thing
Speaker 3:Where we are using well, whiskey out of Buffalo trace. Maybe that's me. Maybe just that smell. Maybe where it gets. Okay. Well, since we both liked number one, the best, let's see what number one was Is Elijah Craig. So we got that one, correct? Wow. So Craig's small, which means we probably, this is makers number. Two's probably makers. So we probably just got these two confused.
Speaker 4:Yeah.
Speaker 3:So the amount of tape layers on here is hilarious and hard to get apart. God, I can't believe that's Buffalo makers. So number two's makes number two is makers. So we got makers and Buffalo confused. So number two was my, was my second favorite one. Totally. It literally, I want one too. And then, but then we thought we knew it four was so it just kind of skewed the whole process. It did. Um, I will say now that we know what they are, four was probably, it was about tied with number three. For me, they were very different. I would take one or two or a hundred percent over three or four though. One or two were sipping and they in one, in one or two were actually kind of, so on number two, we get a lot more nuts on two's nose. Now on, on, uh, the maker's Mark notice kind of a nuttiness, what did we write down? We wrote kind of pear fruit, tophi, tophi. Okay. And then on ones for which was Elijah, we had wrote sweet weedy and butterscotch, which I still get, I still get that on there, but too, I get a lot more nuts now I'm getting like hazelnut and like, Oh, I can see hazelnut. Yeah. Like, or even maybe a con it's crazy that, that smell even right now, as I smell it, knowing what it is it's so under the radar, it doesn't smell like what I thought it was, thought it smelled like maybe my nose is just in a weird place right now, but like I would have not guessed, but the flavor is great. Um, I am getting some of that, like hazelnut. I still getting some of that like fresh. I think it's kind of pear. Yeah. It's really pleasant. Yeah. Yeah. Still good. Um, wow. Elijah Craig. That's cool. Yeah. Elijah, that's a great bottle to start with. Hey actually, literally any of these really, really blew my socks off. Yeah, I kinda did. Yeah. Oh, I didn't realize. Yeah. Cause this is one we don't usually carry in the bar. It like kind of comes in and out. We usually only carry their like higher end products. They're like toasted barrel series or like now it does have comparing it directly with number two. It doesn't have the level of like kind of and
Speaker 2:Drink ability overall that, that the makers has. But the Elijah has some really, really
Speaker 4:Great flavor to it. Yeah. Okay.
Speaker 2:I still really like it, but I think it would be absolutely fantastic in a cocktail. Like it's good enough by far to drink on its own, but I think it would be fantastic in an old fashion or, um, a whiskey sour just because it kind of has something to stand up on. And that was how we felt about three, two, yeah.
Speaker 3:Three, yeah. Three or punched her, it, it got kind of a bad rap from us initially just because of the aftertaste. Yeah.
Speaker 2:It's got something to it that I can't place exactly. Figure out where that is.
Speaker 3:It was not my favorite, but for the right application, still a good whiskey.
Speaker 4:Wow. It's so interesting. That
Speaker 2:Smell that I recognized was like, cause that was like immediately like, Oh, I know when I, when that hit my nose, I was like, I know that smell well, turns out I don't know that, but I was familiar with it.
Speaker 3:That's me, you know, we're batting a 50% right here. We would be baseball terms in the hall of fame twice.
Speaker 4:God, that is
Speaker 2:For whiskey aficionados. They're probably yelling at us. I think you're a hundred percent right though. I think that I bet you, if we compared that scent to ancient age, probably somewhere so similar. Cause you know, you're right. It was straight, you know, that turned
Speaker 3:On. You're like, Oh I know this whiskey. It makes a little bit more sense that with the makers, because we're not usually drinking their Coraline, we're usually drinking their barrel selects and they're like toasted Oak series and especially lately strength. Yeah.
Speaker 2:Like the one-on-one even which I know is the same, same products in mashville and everything. But that extra heat kind of adds something. So yeah. Although I will say the core line is great though. I will say that the nuttiness
Speaker 4:Almost. Yeah. Hazelnut
Speaker 3:Every now and again. I think I get a peanut out
Speaker 4:Of it too. That's just weird.
Speaker 2:That's what makes it taste so great in the boarding pass? Because we're talking about adding pecan bitters to just increasing that nuttiness so that the boarding pass for those of you who do not know as a craft lounge kind of, um, original cocktail is based on, on some other things obviously, but it's, it's essentially combining bourbon with the smell of peated scotch, a tiny bit of sugar to sweeten things up a little bit of water to dilute it. Cause it's not stirred or shaken in a traditional cocktail sense and it's kind a housemaid pecan bitter in it. So it gives it kind of that nuttiness amend to top all of this off, it's got a smoked Celtic, sea salt rim on it. And I got to say, I'm a huge fan of salt anyway, but that salinity, that rich salt with the sweet bourbon kind of thing that's going on is just unbelievable.
Speaker 3:Yeah. That cocktail is killer. It's good. We're uh, we're working hard to get our, our, uh, bidders bottled and getting that salt package so that you guys can literally make this at home. Yeah. The become bitters are amazing killer. Yeah. We just did. We did a batch, we did a battle or a bottled batch. I don't like the bottles yet. So I want to look and see if I can find different bottles. Yeah. But
Speaker 2:They don't have labels on them. So I think once you add the label, I think it's a lot. Yeah.
Speaker 3:Yeah. It's just cause we're, we're also making lavender bitters too right now at the time. And I don't know what happened with the lavender bitters, but it's not clear. It looks like dream or green dragons.
Speaker 2:Well, they've never, they've never been clear.
Speaker 3:I guess I'm not clear is the wrong word. Um, translucent where you can see through it. Yeah. Yeah. So the used to be that kind of a fogginess to them. Yeah. Now. Yeah. Whatever it looks like,
Speaker 2:Those, those bottles that we're putting them in though, they are hot sauce. They're hot sauce bottles. And every time I see those, all I can it's I want something was with spice. So I want like hot wings or chicken nuggets or something like I want, I want hot sauce. Yeah. And I have a lot of hot sauce in my fridge. So maybe I'll cook some chicken nuggets and put some hot sauce. That sounds actually really good.
Speaker 3:Cool. All right. Anything else we need to touch on with this one? Um, so for you guys that are, I guess are just getting into bourbon. There's tons of brands out there. We, I just, I went to the liquor store today and I picked these products because I was trying to get as different as possible with staying in the exact same vein. Um, so you can go all over the board, but if you're trying to get into, into bourbon, I would recommend to start with one of these guys as Coraline products. They're each one of them and it was simple. It's just like wine is you got to buy a bottle and start drinking it and buy a different bottle, start drinking it and then don't finish it. So then you can do your own tasting your own backs. Backs.
Speaker 2:Yeah. Drink, drink half the bottle. Yeah. And then go buy the one from bottle and drink half of your collection. And then you can do these blind tests, uh, taste tests and things like that.
Speaker 3:We'll figure out and then look up like whatever the mashville is. And then you can see that that'll help give you a more educated guess going forward.
Speaker 2:What did the Elijah Craig mashville say it was, did it say, uh, yeah, so the Elijah Craig,
Speaker 3:78% corn, 10% rye, 12% Mar malted, barley, no wheat at all. No wheat. The makers was the only one that had wheat in it. Gotcha. I remember you saying that, um,
Speaker 2:I like malted barley a lot. I'm also, I'm also a fan of scotch, which is, that's
Speaker 3:What it is. Yeah. So as far as malted, barley goes like it it's actually the highest one out of all these technically makers, Mark has more barley to the mash bill, but it has more wheat and the corn's considerably less.
Speaker 2:So it's interesting that the Elijah Craig has such a high corn mash bill because a lot of things, 78. Yeah. A lot of times stuff that has that high corn, you can really taste it. It's like this off putting like corniness Doris.
Speaker 3:Well, which is, which is crazy because like we thought that old Forester was crazy corny and it's only 72.
Speaker 2:Yeah. It's really strange. 10% barley in that one.
Speaker 3:Yeah. 10% barley and the old Forester. 18% rye. Huh?
Speaker 2:Yeah. It's so weird. Like I, I don't know enough to be able to tell. All I know is that it's just like wine. I don't know anything about wine, but I can taste it until you immediately. If I like it or if I don't like it,
Speaker 3:This is, I mean, this is how you start. This is how you, uh, we're literally learning ourselves. We're just recording the process. Yes.
Speaker 2:Which is why this is so awkward. We apologize. And we are slightly drunk. I was taking really big tastes,
Speaker 3:Taking big tastes as
Speaker 2:Well. So I was drinking. We were recording these other episodes. Yeah.
Speaker 3:Started with some PVRs. Yeah. Oh, uh, yeah. We were going to say that this, this one was sponsored by the bar craft lounge. Actually. Everyone's sponsored by the bar.
Speaker 2:Yeah. Technically this podcast in general is sponsored by craft lounge because they give us the means to actually get these liquors in hand and taste them
Speaker 3:The samples and we get to taste them and do this. We just don't give them enough credit.
Speaker 2:No, those guys are cool, man.
Speaker 3:Well, shoot. All right. Well I guess, I guess that about covers it up. What's uh, join us next week and we'll figure out something else.
Speaker 2:Yeah. We'll talk about uh, things and stuff and stuff. Yeah.
Speaker 1:Cheers.