Drinking 7 Whiskeys: San Francisco World Spirits Competition 2023

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Hey everyone.
Before we get into today's

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episode, I just want to remind
you that we have a ton of extra

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content over on our Patreon.
We do movie watch parties,

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special Patreon bonus episodes,
and all other sorts of wacky

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stuff that you can access easily
if you head on over to

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patreon.com/filmwhiskey.
Well, hey, everybody.

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Welcome into the Film and
Whiskey Podcast.

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I'm Bob Book.
I'm Brad G.

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And we're coming at you with
another special bonus episode.

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Brad, we try to be timely on
this podcast, but listen, we are

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a podcast that reviews whiskeys
that are already out.

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And movies that have been out
for 50 years.

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So like, you know, it's kind of
hard clues, kind of hard for.

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Only only 50 years ago.
It's hard for us to keep up with

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current events on this podcast
sometimes.

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Like, I know that we could chase
the clicks, we could chase the

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views.
If we reviewed every movie that

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comes out every week or if every
time somebody releases a new

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barrel proof version of Elijah
Craig or something, we review

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that.
But that's not what we're about

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here, so.
I'm going to say this disclaimer

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for this episode.
Listen, I know that it's July.

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We all are aware of what month
it is.

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And what we're doing today is we
are reviewing and retasting some

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whiskeys that won golds and
double golds at the San

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Francisco World Spirits
Competition, one of the biggest

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and best spirits competitions in
the world.

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I said all that because that
competition took place in April

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and it is now July.
So listen.

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I know that this is not the
sexiest of topics, we're not

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getting all those all those
clicks at this point, but.

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All those sweet, sweet
downloads.

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Let me explain to you, dear
listeners, why it takes so long

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to produce an episode like this.
Hey, we were not judges in San

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Francisco, and so we didn't find
out what won golds and double

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Golds for like a month after the
competition.

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Like you start to like they they
tell the distillers, hey, you

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want a gold medal and you start
to see like random posts from

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distillers that are like, hey,
we want a gold medal.

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But they don't release this
master list of whiskeys and

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spirits to the public until like
May.

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It's a giant Excel document that
you can download.

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And So what happens is I get
this list in like, may I.

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Furiously scroll through it
trying to find everybody who's

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won a gold or double gold that
we haven't already tried on the

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podcast before.
I send all of them emails.

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Some of them respond and say,
yes, you can taste our whiskey.

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Then we have to wait for the
whiskeys to get shipped to us.

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And then once they get shipped
to us, we have to look at our

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schedule and say when do we have
bonus episodes coming out.

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Brad, listen, it takes time to
schedule a thing like this.

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So we know.
We know it's been 3 months, but

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now you get to hear us review 7
whiskeys.

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You sure do what I hear you
saying, Bob is.

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It takes time to make a thing go
right.

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That's it.
Takes 2.

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Come on, it takes 2 can.
You to make it out of sight, can

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you?
It takes the two of us, Brad.

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It does.
I'm trying to work with.

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You it does take the two of us,
that's for sure.

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Or it could take 7 because we're
drinking 7 whiskeys today,

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folks.
The Lord's number.

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We are not pairing this up with
any sort of movie related

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content.
If you'd like to listen to some

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movie stuff, we've got a great
episode out this week with film

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critic Bilga Abiri talking about
The Prestige.

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Right now it is all whiskey all
the time, baby.

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So with that said, Brad, where
do you want to start today?

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We've got 7 whiskeys to try.
When I sampled these, I went in

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the order of proof, like I went
from the lowest proof one to the

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highest proof.
One same thing, Bob.

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Well then, where does that land
us?

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Where should we start today?
We need to start in my family's

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home state of Iowa with the
Cedar Ridge quintessential.

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We have not had a Cedar Ridge
product on this podcast in a

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long, long time.
Cedar Ridge is doing incredible

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things out there in Iowa.
They're known for their

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experimentation both with their
bourbons and now especially with

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their single malts, which they
are calling the Quint essential

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after their Master Distiller,
Murphy Quint.

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This is a 92 proof, 100% barley
mash bill.

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It won a double gold and it was
a finalist for best in class.

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So it's like one of three or
four that made it to the very

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finals for American single malts
at San Francisco this year.

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Brad, not to spoil things too
much, this is a damn good

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whiskey.
It really is, yeah.

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If I had to just give overall
notes, this thing had like

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cherry juice and malted barley
and vanilla and honey.

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The finish was kind of oaky
charcoal.

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It got a little bit.
Bitter at the end, but not in a

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bad way.
Almost reminded me of kale a

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little bit.
I was very, very a very big fan

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of this whiskey.
Bob I got bubble gum on the

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nose, which is not something I
ever get with malted whiskey.

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But I think that that's the cool
thing about American single malt

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is that you can't go into it
thinking this will smell like a

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Scotch.
There is something singular and

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unique about a the malting
process in the United States,

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but also.
It's it's just like with wine,

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like Terroir makes a big
difference and something that is

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distilled in the Pacific
Northwest versus distilled in

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Iowa.
It's going to taste different

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and this has like really really
decadently sweet notes that you

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might get on a bourbon.
For me it it really presented as

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like a powdery, almost like
double bubble type bubble gum

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mixed with the malt.
On the nose, I gave it an 8 on

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the nose I gave it an 8 1/2 on
the pallet, I gave it an 8 on

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the finish.
Which pretty much would

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translate to about a nine on the
balance.

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Brad, this is a really, really
good whiskey.

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Yeah, I think that if I was
scoring this out of 50 like like

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we normally do whiskeys at the
end of the day, I would probably

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end up in the 35 to 37 out of 50
range.

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It's like really solid.
I think the only thing for me

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was that it was just a little
bit too.

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Grainy to be like transcendent,
but it's so close.

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Like, I don't know if it just
needs a little more aging or or

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what, but this is a a really,
really great single ball coming

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out of Iowa.
I will say I love that it's at

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92 proof because I don't think
it needs any more or any less

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than this.
It never tasted watery and it

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tasted really robust and full at
92 proof.

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I actually think that like if
they tried to bottle this at

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100, you know or or above, it
would probably be a little too

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much ethanol on this.
It really is just beautiful

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right where it's at.
It's between 60 and $65

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depending on where you're buying
it.

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I think that's a really fair
price for this.

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I'm going to give it a big
thumbs up.

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Brad, how about you?
Yeah, same here man.

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Buy anything you can find at
Cedar Ridge?

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All right.
We've got one down, 6 to go,

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Brad.
Moving right along in our San

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Francisco roundup, what is the
next one in Proof Point?

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Well, we have two We have the
Bullock Bourbon and the Hunting

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Creek Rye, both falling at 100
proof.

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Let's start with the Bullock
Bourbon.

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So this is a $65 bottle of
bourbon, Brad.

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It is bottled either at barrel
strength or at 100 proof, but

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it's the same bourbon and you
can buy it in.

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Two different forms.
Like I said, $65 for the barrel

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proof.
If you want the 100 proof

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version, which is what Brad and
I are drinking and what won San

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Francisco, it's $50, which I
think is very reasonable

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considering that it's a craft
distiller.

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Stuff like that is so much fun
because if you're like really

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getting into whiskey, it's
fascinating to be able to drink

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the exact same whiskey at 100
and, you know, 2025 proof and

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then at 100.
And just like compare what

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you're getting on the nose, on
the palate, on the finish it

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like that's a really cool thing
that they're doing.

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So this is a sourced whiskey
from MGP.

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It is then proof down after
aging with karst water from

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Bullock's Cave in Greenbrier
County, West Virginia, which

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means which makes the full name
of this product.

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Brad.
Bullock West Virginia Karst

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Water Select Straight Bourbon
Whiskey Colon The Purveyors

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Collection.
That is the longest name of a

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whiskey we have ever had on the
podcast.

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It's almost like The
Assassination of Jesse James by

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the Coward Robber Ford of
Whiskeys.

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It's between four and six years
old.

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It is between 4:00 and 7:00
barrels in the small batch that

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we're drinking here.
I got bubble gum once again

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Brad.
This was the only the other one

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that I got bubble gum on and for
me it turned into a very

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particular kind of candy and
that is banana Laffy Taffy.

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I got like a ton of that almost
artificially sweet banana scent

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and I really, really loved it
because it complimented the

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oakiness that I got on the nose
of this as well.

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I gave it an 8 1/2 on the nose.
Yeah, so the nose for me was

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caramel.
Cherry came through.

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There was vanilla.
And there was just a little bit

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of, I'm trying to put my finger
on it, a little bit of a like a

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Corn Flakes that I I really
enjoyed.

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When I got into the pallet, it
went from that Corn flakes and

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turned into I I am sure that you
did this at some point in your

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life, Bob, where you just had a
bowl of corn flakes and you're

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like, you know what this needs?
Like 3 spoonfuls of sugar on it.

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Yeah.
For me, it was like Rice

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Krispies.
I would do that with the Rice

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Krispies.
Yeah, yeah, exactly.

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Like basically the same cereal.
This tasted like sugared corn

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flakes to me.
There was Cocacola.

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There was some cream soda going
on.

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It was a little butterscotchy,
but for me, the dominant note

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was like a bowl full of the
sugariest corn flakes I'd ever

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had.
And I thought it was incredible.

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So I had almost the opposite
experience tasting this Brad.

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Like I wrote down much darker on
the palate than it was on the

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nose, and it may be because I
latched onto banana laffy taffy

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and then like if it doesn't
taste like banana laffy.

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You know, yeah, yeah.
But I did get a lot of Juicy

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Fruit gum on this, which is
something I've never had on a

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whiskey before and I've only
ever heard as a tasting note.

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With a barrel pick, we did that.
Somebody really like endemic at

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Watershed Distillery when she
was working there, she said this

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barrel tastes like juicy fruit
to me.

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I got that on this one, but with
a much more okie and kind of

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herbaceous thing underlying it.
And then when it got to the

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finish, for me, this is where
the spice really kicked in.

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It was really spicy, really
herbal.

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It did tip a little bit bitter
for me at the end, and I think

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that they're like from the nose
all the way through to the

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finish.
There was a bit of a falloff for

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me on this one.
See, this was actually probably

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one of my favorites of
everything we had.

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I think that it does like it
definitely melts into those

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baking spices, rye notes at the
end.

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I I think that if I scored it
out, I'd probably be around a 40

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to 41 out of 50.
Here.

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I think it's a really nice,
gentle, classic bourbon.

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But it has some of those really
nice rye notes mixed in at the

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end that I I was really
impressed.

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I'm definitely lower than you on
this one.

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I think I'd be in the low 30s on
this one.

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And if I think about it in terms
of like thumbs up, thumbs down,

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I'm more like Joaquin Phoenix in
Gladiator where he like, turns

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his thumbs sideways before
indicating which direction I'm

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00:12:03,070 --> 00:12:04,590
there.
I'm like, sideways thumb.

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Are you thumbs up?
I'm a thumbs up here.

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Awesome.
All right, so that's the

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Bullock.
Let's get into this Hunting

224
00:12:11,220 --> 00:12:14,700
Creek Rye.
This is a brand of rye that has

225
00:12:14,700 --> 00:12:17,940
been resurrected by Southern
Distilling in North Carolina.

226
00:12:18,660 --> 00:12:20,980
I'm just going to say like this,
Brad, I'm a big fan of this

227
00:12:20,980 --> 00:12:22,900
whiskey.
I like this one a lot.

228
00:12:23,340 --> 00:12:28,540
It is an it's an affordable
whiskey $50.00 and it's 100

229
00:12:28,540 --> 00:12:31,380
proof.
It's bottled in bond and it is

230
00:12:31,380 --> 00:12:36,260
51% rye in the mash bill.
So it's like Gateway Rye for

231
00:12:36,260 --> 00:12:40,290
those looking to get into rye.
Yeah, yeah, no, this is my

232
00:12:40,290 --> 00:12:42,450
favorite whiskey of the 7th.
Really.

233
00:12:42,450 --> 00:12:45,650
I I oh dude, I thought this was
incredible.

234
00:12:45,970 --> 00:12:49,650
Like the nose had rye coming
through for me.

235
00:12:49,650 --> 00:12:55,730
It had some like woodsy like dew
on pine needles type of thing

236
00:12:55,730 --> 00:12:57,930
going on.
And then there was like a little

237
00:12:57,930 --> 00:12:59,970
bit of sweetness that came
through, a little bit of a

238
00:12:59,970 --> 00:13:03,170
caramelly flavor that I was just
like this has.

239
00:13:03,670 --> 00:13:07,030
Everything I want out of a rye.
So I I love the nose.

240
00:13:07,030 --> 00:13:10,430
Bob, where were you at?
I like I'm right there with you

241
00:13:10,430 --> 00:13:12,390
man.
And even just to tip into the

242
00:13:12,390 --> 00:13:15,470
palate a little bit here, I was
shocked to go back and see that

243
00:13:15,470 --> 00:13:18,950
this was only 51% rye in the
mash bill because it's so rye

244
00:13:18,950 --> 00:13:23,070
forward even on the nose.
I'm like this is a rye drinkers

245
00:13:23,070 --> 00:13:25,230
rye.
It smells like rye.

246
00:13:25,270 --> 00:13:28,550
It punches you in the face with
rye and then when you go to sip

247
00:13:28,550 --> 00:13:30,870
it like the note that I took
was.

248
00:13:31,670 --> 00:13:35,430
This is earthy, like, legit.
It tastes like dirt.

249
00:13:35,710 --> 00:13:38,230
But I dig it.
That's that's what I said.

250
00:13:38,590 --> 00:13:40,990
And I know that that might sound
weird for people who aren't used

251
00:13:40,990 --> 00:13:44,190
to drinking whiskeys like that,
but it reminded me of, like,

252
00:13:44,190 --> 00:13:50,910
topsoil and really dark like
deep woods, roots and soil.

253
00:13:51,070 --> 00:13:54,950
Like you said, dew and pine.
It's just like, once again, it's

254
00:13:54,950 --> 00:13:58,990
a very manly whiskey, but I'm
really into it.

255
00:13:58,990 --> 00:14:00,670
This is going to put some hair
on your chest.

256
00:14:01,040 --> 00:14:03,800
If you're into that kind of
thing, I love this a lot, man.

257
00:14:04,320 --> 00:14:07,280
Yeah, but it totally does.
I think that if I was scoring

258
00:14:07,280 --> 00:14:12,640
this out, I'd probably be 4445
out of 50.

259
00:14:12,640 --> 00:14:17,640
Like this was an incredible rye
that I wish I had five bottles

260
00:14:17,640 --> 00:14:19,760
of on my shelf.
This is definitely a thumbs up

261
00:14:19,760 --> 00:14:21,600
for me.
Maybe not quite as high of a

262
00:14:21,600 --> 00:14:24,400
thumbs up as you, just because
I'm not the rye drinker of the

263
00:14:24,400 --> 00:14:27,520
two of us, but I think that says
even more for it, right?

264
00:14:27,520 --> 00:14:30,640
Like it got the rye drinker
stamp of approval here.

265
00:14:30,950 --> 00:14:32,990
As well as the Bourbon drinkers
stamp of approval.

266
00:14:33,550 --> 00:14:36,030
Yeah, no 100% this is 2 thumbs
up for me.

267
00:14:36,910 --> 00:14:39,030
All right man, we are just
cruising through these today.

268
00:14:39,030 --> 00:14:41,350
We're we got three down now,
where we going next?

269
00:14:41,870 --> 00:14:45,950
Let's head to the world of
whiskey with the World Whiskey

270
00:14:45,950 --> 00:14:50,390
Port Bourbon.
This is a port finished bourbon

271
00:14:50,390 --> 00:14:54,720
that's coming in at 102 proof.
And Bob, I I'm sure you can tell

272
00:14:54,720 --> 00:14:57,840
us more about it, but this is
one of the strangest smelling

273
00:14:57,840 --> 00:15:00,000
bourbons that I've ever had in
my life.

274
00:15:00,040 --> 00:15:01,320
Yeah.
So this is from the World

275
00:15:01,320 --> 00:15:04,400
Whiskey Society, which is a
group in I think based in

276
00:15:04,400 --> 00:15:08,320
Oklahoma.
And their their whiskeys are all

277
00:15:08,320 --> 00:15:11,520
like super premium whiskeys.
They select barrels and then

278
00:15:11,520 --> 00:15:13,800
they distribute it with their
branding on it.

279
00:15:14,160 --> 00:15:16,920
But like all of their whiskeys
are $100 or more.

280
00:15:16,920 --> 00:15:19,800
I think this one clocks in at
like 165 retail.

281
00:15:20,180 --> 00:15:23,940
This is a 10 year aged bourbon
that is then finished in port

282
00:15:23,940 --> 00:15:26,260
casks.
They've also sent us two other

283
00:15:26,260 --> 00:15:28,860
bottles that we're going to try
on another episode, but this is

284
00:15:28,860 --> 00:15:31,020
the one that won gold at San
Francisco.

285
00:15:31,860 --> 00:15:38,340
It is 102 proof.
It's a 51% corn, 45% wheat, 4%

286
00:15:38,340 --> 00:15:42,140
malted barley mash bill.
So it's almost equivalent corn

287
00:15:42,140 --> 00:15:44,900
to wheat, which is something
that if I'm going to be frank

288
00:15:44,900 --> 00:15:48,210
about this whiskey.
I did not get weeded bourbon

289
00:15:48,210 --> 00:15:52,170
notes on this whiskey at all,
and I think the influence of the

290
00:15:52,170 --> 00:15:55,930
port must really be kind of
taking over because I thought

291
00:15:55,930 --> 00:15:58,970
that this was going to taste
like Rebel or like Weller or

292
00:15:58,970 --> 00:16:00,770
whatever, and it definitely does
not.

293
00:16:01,570 --> 00:16:07,250
No, for me, on the nose, I got
mixed dark berries, I got plum,

294
00:16:07,250 --> 00:16:11,210
I got elderberry.
I like anything that could be

295
00:16:11,210 --> 00:16:16,130
dark Berry.
Is is this whiskey to the point

296
00:16:16,130 --> 00:16:21,890
where I like this?
If somebody gave me this

297
00:16:22,170 --> 00:16:28,370
beverage, this liquid, and said
smell it and drink it, I don't

298
00:16:28,370 --> 00:16:30,930
know if I would tell you that it
was whiskey.

299
00:16:31,490 --> 00:16:34,530
What I would tell you is that
it's freaking delicious.

300
00:16:34,530 --> 00:16:35,850
It's really good.
Yeah.

301
00:16:35,850 --> 00:16:39,210
I mean, I could see somebody.
I could see somebody duping me

302
00:16:39,210 --> 00:16:42,770
into thinking like.
This is a really funky rum.

303
00:16:42,970 --> 00:16:46,530
I understand where you're coming
from because there is so much

304
00:16:46,610 --> 00:16:51,570
like I just wrote, grapey on the
nose, really really nice prune

305
00:16:51,570 --> 00:16:54,570
scent as well.
Like Brad, I've never had this

306
00:16:54,570 --> 00:16:58,370
experience just just for my
knowledge of Christmas carols,

307
00:16:58,370 --> 00:17:01,530
but I imagined that like if you
told me this is what figgy

308
00:17:01,530 --> 00:17:04,490
pudding tasted like, that is
100%.

309
00:17:04,940 --> 00:17:08,540
Like, it's just there's tons
more grape than I expected.

310
00:17:08,740 --> 00:17:12,180
Lots of really dark stone fruit.
And then you get to the finish

311
00:17:12,500 --> 00:17:14,619
and it's still fruit, but it's
not sweet.

312
00:17:14,980 --> 00:17:17,540
And I think like, if you're ever
going to Ding this for anything,

313
00:17:17,700 --> 00:17:21,260
weeded bourbon is typically very
sweet on the pallet, in addition

314
00:17:21,260 --> 00:17:24,060
to being kind of light.
There's not a lot of sweetness

315
00:17:24,060 --> 00:17:25,940
on this.
But I did write down that I

316
00:17:25,940 --> 00:17:28,700
think this is a really
interesting experiment in

317
00:17:28,700 --> 00:17:32,780
finishing.
Is it the best whiskey of the

318
00:17:32,780 --> 00:17:34,220
seven?
I'm not sure.

319
00:17:34,780 --> 00:17:36,540
It might be the most unique one
though.

320
00:17:36,540 --> 00:17:40,260
I think this is for sure like a
7 1/2 across the board for me

321
00:17:40,260 --> 00:17:42,820
out of 10 in like in every
category.

322
00:17:43,060 --> 00:17:46,540
And it's really, really good.
Like I got to give, I got to tip

323
00:17:46,540 --> 00:17:50,420
my hat to World Whiskey Society
just because I've never had a

324
00:17:50,420 --> 00:17:54,340
port finished whiskey with this
much port influence on it.

325
00:17:54,900 --> 00:17:57,180
Yeah, I was going to say.
For me, as I got through the

326
00:17:57,180 --> 00:18:00,100
pallet, all of the fruitiness
stayed.

327
00:18:00,600 --> 00:18:04,440
And there was like a a bunch of
cinnamon coming through and

328
00:18:04,440 --> 00:18:07,840
almost like a spiced banana
bread that I got.

329
00:18:08,320 --> 00:18:13,240
The finish was a dry red wine
with cinnamon, like spicing it

330
00:18:13,240 --> 00:18:17,160
up Bob.
This was one of the strangest,

331
00:18:17,160 --> 00:18:20,960
most delicious whiskies I've had
in the last few years.

332
00:18:21,640 --> 00:18:25,600
I I don't know what to do with
it, but I'll be darned if it's

333
00:18:25,600 --> 00:18:29,270
not incredibly tasty.
All right, we have 3 whiskeys

334
00:18:29,270 --> 00:18:30,950
left.
They are all from the same

335
00:18:30,950 --> 00:18:33,790
company, albeit bottled under
different brands.

336
00:18:33,950 --> 00:18:36,590
We're going to be dealing with a
company called Proof and Wood

337
00:18:36,950 --> 00:18:39,750
and the first one we're going to
try is called The Cabinet.

338
00:18:39,990 --> 00:18:42,750
Now this comes from a series of
whiskeys that they produce

339
00:18:42,750 --> 00:18:45,950
called the DC Series.
So when you read the cabinet, it

340
00:18:45,950 --> 00:18:48,910
makes a lot of sense.
Washington DC, this is the

341
00:18:48,910 --> 00:18:51,950
cabinet barrel proof blend of
straight whiskeys.

342
00:18:52,150 --> 00:18:54,550
So it's a blend of rye and
bourbon.

343
00:18:54,550 --> 00:18:56,550
You can't call it bourbon, even
if it.

344
00:18:56,980 --> 00:19:02,220
Is still more than 51% corn in
the mash bill because you you

345
00:19:02,220 --> 00:19:03,700
can only blend bourbon with
bourbon.

346
00:19:03,860 --> 00:19:05,460
You can't blend with anything
else and call it bourbon.

347
00:19:05,460 --> 00:19:08,380
It's just the law.
So the mash bill on this is that

348
00:19:08,420 --> 00:19:13,140
in the rye part of it, it's a
95% rye, 5% barley mash bill.

349
00:19:13,620 --> 00:19:19,460
In the bourbon part of it, it's
75% corn, 21% rye, 4% barley.

350
00:19:19,660 --> 00:19:23,900
The different ryes that are used
are aged for 9-7 and six years.

351
00:19:24,140 --> 00:19:25,940
The bourbon is aged for four
years.

352
00:19:26,300 --> 00:19:32,260
It carries a $109.99 price tag.
Brad, this is a premium whiskey

353
00:19:32,700 --> 00:19:36,300
at 112 proof.
And it it deserves it, Bob.

354
00:19:36,380 --> 00:19:39,060
This is a really, really tasty
whiskey.

355
00:19:39,460 --> 00:19:43,580
Like, the nose was like
Christmas in a bottle.

356
00:19:43,780 --> 00:19:46,820
It was clove and nutmeg and
almond.

357
00:19:47,140 --> 00:19:49,060
And then it was like really
creamy.

358
00:19:49,100 --> 00:19:51,580
And I like, literally, I just
all I could think about was

359
00:19:51,580 --> 00:19:53,660
eggnog.
This is like.

360
00:19:53,950 --> 00:19:57,630
The Platonic ideal of if you
could try to produce a whiskey

361
00:19:57,630 --> 00:20:02,470
that pleased both Brad and Bob,
because it was really, really

362
00:20:02,470 --> 00:20:06,550
rye forward on the nose and then
right at the end, it was like

363
00:20:06,630 --> 00:20:09,910
tons of bourbon sweetness.
And they weren't always like,

364
00:20:09,910 --> 00:20:13,150
they didn't always go together,
but both of those components

365
00:20:13,150 --> 00:20:15,630
were always represented on the
nose, on the taste, on the

366
00:20:15,630 --> 00:20:18,310
finish.
So like, I don't know that I

367
00:20:18,310 --> 00:20:21,630
would necessarily call this the
most cohesive experience, but it

368
00:20:21,630 --> 00:20:24,690
was always like.
Here's rye, Okay, now that

369
00:20:24,690 --> 00:20:26,370
you've had the rye, here's
bourbon.

370
00:20:26,890 --> 00:20:29,730
And I really dug that and I
wrote down like by the time I

371
00:20:29,730 --> 00:20:32,650
got to the taste, my note was
just, oh man, this is so good.

372
00:20:33,130 --> 00:20:35,610
It's like a great rye and a
great bourbon.

373
00:20:35,610 --> 00:20:37,650
I gave it a nine out of 10 on
the taste, Brad.

374
00:20:38,090 --> 00:20:41,450
And I think that, like, overall,
this may have been my favorite

375
00:20:41,450 --> 00:20:45,170
of the seven whiskeys.
Yeah, that, yeah, this and that.

376
00:20:45,170 --> 00:20:49,330
Hunting Creek Rye were my two
favorites by far.

377
00:20:49,330 --> 00:20:52,330
Like they they stood out among
the the seven.

378
00:20:52,850 --> 00:20:55,930
I think that on the flavor for
me, on the taste, I got

379
00:20:55,930 --> 00:20:58,330
creaminess.
There was rye, there's vanilla,

380
00:20:58,330 --> 00:21:01,810
there was nutmeg.
It was all those those spicy

381
00:21:01,810 --> 00:21:04,570
sweet things were coming through
the finish.

382
00:21:04,570 --> 00:21:07,370
It was really heavily oaked.
There was leather, there was

383
00:21:07,370 --> 00:21:09,770
almost like a nice dark clove
coming in.

384
00:21:10,850 --> 00:21:13,290
Bob I I I can't say enough about
the cabinet.

385
00:21:13,290 --> 00:21:16,490
It's an incredible whiskey and
and deserved what it won at San

386
00:21:16,490 --> 00:21:17,890
Francisco.
All right.

387
00:21:17,890 --> 00:21:20,010
And then we're going to try 2
whiskeys from them that are

388
00:21:20,010 --> 00:21:22,210
bottled under their Tumbling
Dice brand.

389
00:21:22,730 --> 00:21:25,290
Now Tumbling Dice is a brand
that I've been aware of for a

390
00:21:25,290 --> 00:21:27,250
long time, Brad.
I think going back to like

391
00:21:27,250 --> 00:21:30,970
season one or two of this
podcast because I believe that

392
00:21:30,970 --> 00:21:35,450
our friends down at the Baton
Rouge society picked a barrel of

393
00:21:35,450 --> 00:21:38,490
Tumbling Dice and I remember
seeing it and hearing our friend

394
00:21:38,490 --> 00:21:41,610
Austin say how good it was and
being like when are we going to

395
00:21:41,610 --> 00:21:44,250
get this on the podcast.
So this it's been a long time

396
00:21:44,250 --> 00:21:48,450
coming to try Tumbling Dice, but
they have both a bourbon and a

397
00:21:48,450 --> 00:21:52,410
rye that won gold and or double
gold at San Francisco.

398
00:21:52,750 --> 00:21:55,430
I'd like to start with the
bourbon, Brad, and I'll just say

399
00:21:55,430 --> 00:21:58,230
this upfront in transparency, I
want to start with the bourbon

400
00:21:58,230 --> 00:22:02,830
because I preferred the rye.
Did you prefer the ride to the

401
00:22:02,830 --> 00:22:05,390
bourbon as well?
Yeah, definitely.

402
00:22:05,430 --> 00:22:08,150
OK, and that's not to say the
bourbon's bad by any stretch of

403
00:22:08,150 --> 00:22:09,670
the imagination.
No, not at all.

404
00:22:09,750 --> 00:22:11,870
I think the bourbon struggled
for me.

405
00:22:12,190 --> 00:22:15,750
It was a little bit too hot the
the ethanol came through a

406
00:22:15,750 --> 00:22:19,440
little too strong.
And it was just too grainy, like

407
00:22:19,720 --> 00:22:23,920
it tasted a little young for me.
I think that the good stuff

408
00:22:23,920 --> 00:22:27,440
going on, it has a lot of
caramel and vanilla.

409
00:22:27,640 --> 00:22:29,440
There's some leathery notes
going on.

410
00:22:29,440 --> 00:22:33,360
It had some cocacola
effervescence on the pallet.

411
00:22:33,640 --> 00:22:38,600
I got kind of a Sour Patch Kids
kind of feel as it it slowly

412
00:22:38,600 --> 00:22:41,720
moved towards bitterness, but
didn't quite become bitter.

413
00:22:41,720 --> 00:22:43,640
And that's why I say Sour Patch
Kids.

414
00:22:44,050 --> 00:22:45,530
I don't know.
Does that vibe with where you

415
00:22:45,530 --> 00:22:47,730
were at on the bourbon?
Yeah, I mean my big note on the

416
00:22:47,730 --> 00:22:50,930
nose was like I I want to give
this credit for not drinking too

417
00:22:50,930 --> 00:22:53,890
hot.
So this is 116 proof single

418
00:22:53,890 --> 00:22:57,610
barrel of it says heavy rye mash
bill bourbon.

419
00:22:58,010 --> 00:23:00,050
This bourbon was aged for at
least seven years.

420
00:23:00,330 --> 00:23:04,970
It does have 36% rye in the mash
bill to go along with 60% corn

421
00:23:05,250 --> 00:23:09,650
and 4% barley and it doesn't
have a ton of bitterness to it

422
00:23:09,650 --> 00:23:12,530
and which I think that sometimes
high rye mash bills can really

423
00:23:12,530 --> 00:23:15,920
do.
The problem for me was that it

424
00:23:15,920 --> 00:23:19,200
doesn't drink super hot, but it
also just didn't have a ton of

425
00:23:19,200 --> 00:23:22,200
flavor to it.
Like it was kind of muted for me

426
00:23:22,200 --> 00:23:24,800
a little bit, which I wasn't
expecting at barrel proof.

427
00:23:25,200 --> 00:23:29,320
Still a good whiskey, but for me
it didn't come close to touching

428
00:23:29,320 --> 00:23:32,040
this rye and I I don't know.
Do you want to give any final

429
00:23:32,040 --> 00:23:33,920
thoughts on the bourbon before
we jump into the rye?

430
00:23:34,520 --> 00:23:36,640
No.
Let's let's get into this rye,

431
00:23:36,640 --> 00:23:38,520
man, because it's really, really
tasty.

432
00:23:39,080 --> 00:23:41,480
So I think that this is probably
my second favorite whiskey and

433
00:23:41,480 --> 00:23:44,800
it may even it might even end up
being my first favorite after I

434
00:23:44,800 --> 00:23:49,320
sip it again right now because
this is along with a couple of

435
00:23:49,320 --> 00:23:50,640
the other rise we've tried
today.

436
00:23:50,680 --> 00:23:54,920
This is a rye drinkers rye Brad.
This is also a seven-year aged

437
00:23:54,920 --> 00:23:58,040
rye.
It's a 95.5 mash bill distilled

438
00:23:58,040 --> 00:24:00,280
in Indiana.
That's the famous Indiana mash

439
00:24:00,280 --> 00:24:04,600
bill.
It clocks in at 117.56 proof.

440
00:24:05,300 --> 00:24:09,460
It is really freaking good and
it has notes of dill on the nose

441
00:24:09,500 --> 00:24:14,580
like crazy for me.
Yeah, this one had so much going

442
00:24:14,580 --> 00:24:17,180
on for me.
The nose almost had like a pop

443
00:24:17,180 --> 00:24:20,460
of fresh orange along with some
caramel.

444
00:24:20,460 --> 00:24:24,660
There was black pepper and then
the rye spices kind of started

445
00:24:24,660 --> 00:24:27,420
to overtake things.
I think that when I got into the

446
00:24:27,420 --> 00:24:30,940
the flavor.
It kind of let me down just a

447
00:24:30,940 --> 00:24:33,740
little bit.
I I almost felt like there was

448
00:24:33,820 --> 00:24:36,700
yeah, I I almost feel like there
was almost like an artificial

449
00:24:36,700 --> 00:24:39,540
sweetener flavor going on.
Wow.

450
00:24:40,580 --> 00:24:44,820
Along with the rye, the caramel,
there was some floraly notes.

451
00:24:45,380 --> 00:24:50,180
But the the biggest let off for
me was that the finish, just the

452
00:24:50,180 --> 00:24:53,460
only note that lingered for me
was artificial sweetener.

453
00:24:53,580 --> 00:24:54,980
Wow, I'm not getting that at
all.

454
00:24:55,020 --> 00:24:57,550
And I will say like.
It does get sweeter on the

455
00:24:57,550 --> 00:25:00,910
palate than it was on the nose.
But you know, honestly, Brad, I

456
00:25:00,910 --> 00:25:04,030
think one thing that may be
either, you know, consciously or

457
00:25:04,030 --> 00:25:06,510
unconsciously turning you off
from this a little bit is that

458
00:25:06,510 --> 00:25:09,110
you are a noted hater of dill
Pickles.

459
00:25:09,630 --> 00:25:14,070
You do not like Pickles.
And sometimes rye tips into

460
00:25:14,070 --> 00:25:16,470
dill, sometimes it's mint,
sometimes it's other kind of

461
00:25:16,470 --> 00:25:19,510
herbs.
This one is really dill forward

462
00:25:19,910 --> 00:25:23,830
and I am a noted lover of dill
Pickles, so I'm a big fan of

463
00:25:23,830 --> 00:25:26,790
this.
It definitely doesn't like

464
00:25:26,790 --> 00:25:29,470
overpower anything on the
palate, but that dill is still

465
00:25:29,470 --> 00:25:32,230
there.
And so for me, I'm really

466
00:25:32,230 --> 00:25:34,710
pleased with this because it's
so consistent throughout.

467
00:25:34,750 --> 00:25:37,990
Like everything I got on the
nose is there on the palate and

468
00:25:37,990 --> 00:25:40,230
then on the palate I get this
nice little pop of sweetness to

469
00:25:40,230 --> 00:25:44,230
go with everything.
The finish doesn't quite live up

470
00:25:44,230 --> 00:25:47,150
to the palate for me because it
kind of falls off a Cliff a

471
00:25:47,150 --> 00:25:50,230
little bit, like it's it's mouth
watering, it's good.

472
00:25:50,620 --> 00:25:53,980
But it's not a very long lasting
finish and I think that if there

473
00:25:53,980 --> 00:25:57,140
was anything about this that I
would like, it's like to be able

474
00:25:57,140 --> 00:26:01,100
to taste it 2 minutes later.
But I'm not quite getting that.

475
00:26:01,580 --> 00:26:04,580
I still think, man, this is neck
and neck for my favorite one of

476
00:26:04,580 --> 00:26:07,540
the day and one of the better
rise I've had probably in the

477
00:26:07,540 --> 00:26:10,980
last year.
Yeah, I I think that this one

478
00:26:10,980 --> 00:26:15,180
just really impresses on the
nose and the tip of the tongue

479
00:26:15,700 --> 00:26:18,900
and then kind of just becomes
average for me through the rest

480
00:26:18,900 --> 00:26:22,840
of the experience.
But overall, I still really like

481
00:26:22,840 --> 00:26:26,000
this whiskey and I I think it
stands up with a lot of other

482
00:26:26,000 --> 00:26:28,520
rides that we've tried.
Let's give some film and whiskey

483
00:26:28,520 --> 00:26:31,320
awards here at the end of our
San Francisco run through.

484
00:26:31,320 --> 00:26:33,560
Three months Later, I want, you
know what?

485
00:26:33,680 --> 00:26:36,560
I want them to put our awards on
their neck tags just like they

486
00:26:36,560 --> 00:26:40,520
do with San Francisco.
Like just put our logo and like

487
00:26:41,040 --> 00:26:43,360
2 thumbs up, you know?
Yeah, yeah.

488
00:26:43,360 --> 00:26:46,520
We've just got to start our own,
you know, our own competition.

489
00:26:46,520 --> 00:26:48,040
What's your winner for the day,
Brad?

490
00:26:49,290 --> 00:26:53,730
Oh man, my winner for the day, I
think.

491
00:26:55,890 --> 00:26:58,970
I think it's the proof in wood
cabinet.

492
00:26:59,250 --> 00:27:00,850
A little more than the Hunting
Creek.

493
00:27:01,450 --> 00:27:04,210
It's that's neck and neck with
the Hunting Creek.

494
00:27:04,450 --> 00:27:09,570
I think that the cabinet
deserves its price tag and I

495
00:27:09,570 --> 00:27:11,850
think that's the reason why I
put a little bit ahead because

496
00:27:11,850 --> 00:27:14,800
I'm like, man, like.
They know what they've got here

497
00:27:14,800 --> 00:27:18,000
and they're charging for it and
I I can't blame them for that.

498
00:27:18,240 --> 00:27:20,880
I think my winner is this
Tumbling Dice rye the more I

499
00:27:20,880 --> 00:27:23,680
think about it.
But if this was the Oscars and

500
00:27:23,680 --> 00:27:27,040
we were doing a preferential
ballot for best picture, I think

501
00:27:27,040 --> 00:27:29,520
the winner would actually end up
being this Hunting Creek because

502
00:27:29,520 --> 00:27:31,280
we both have it in like second
place.

503
00:27:32,200 --> 00:27:34,800
Yeah, easily the the Hunting
Creek is.

504
00:27:35,390 --> 00:27:39,030
Incredible.
Bob and I, I would do a lot to

505
00:27:39,030 --> 00:27:41,990
get my hands on more of that.
Especially at 50 bucks it is

506
00:27:41,990 --> 00:27:46,110
hard to not recommend that.
Yeah, exactly $50.

507
00:27:46,870 --> 00:27:48,870
Man, oh man, that's such a good
price.

508
00:27:48,870 --> 00:27:51,670
Yeah, yeah, go get yourself some
Hunting Creek ride.

509
00:27:52,430 --> 00:27:53,790
All right, everybody.
That's it.

510
00:27:53,790 --> 00:27:56,470
We got through 7 whiskeys in
what, Brad?

511
00:27:56,470 --> 00:27:58,350
Like 30 minutes.
We did pretty damn good here.

512
00:27:58,630 --> 00:28:01,830
Yeah, we nailed it, man.
This is probably the fastest,

513
00:28:01,830 --> 00:28:03,950
like, whiskey review episode
we've ever done.

514
00:28:04,530 --> 00:28:07,770
And we are not novices anymore,
so we're not trying to down

515
00:28:07,770 --> 00:28:10,410
seven shots of whiskey in 30
minutes.

516
00:28:10,530 --> 00:28:14,010
I have been drinking a whiskey a
day for like the past 10 days.

517
00:28:15,610 --> 00:28:16,290
All right.
That is.

518
00:28:16,290 --> 00:28:19,050
That does it for San Francisco.
They can finally close the

519
00:28:19,050 --> 00:28:22,010
chapter on this year's San
Francisco World Spirits

520
00:28:22,010 --> 00:28:24,530
competition.
We'll be back on Tuesday with

521
00:28:24,530 --> 00:28:27,770
another regularly scheduled
episode, but until then, I'm Bob

522
00:28:27,770 --> 00:28:29,370
Book.
I'm Reggie.

523
00:28:29,690 --> 00:28:30,810
And we'll see you next time.