speaker-0: If you love bourbon, if you love whiskey, you're gonna love these conversations. So make sure you subscribe to The Bourbon Lens, starting now. Welcome back to another episode of the Bourbon Lens with your host Jake and Scott. It is a long time coming. So sit back and buckle into this latest episode. Scott, it's been a while. We're out of podcast habit and recording. You you just gallivanted across the Caribbean. I've held it down. I drove to Charlotte in two days, back and forth. That was, you know, not nearly as fun as what you got to do, but has reality set back in that you went from 70 degrees yesterday? to a swirling snowstorm here in Louisville, Kentucky the following day. speaker-1: I wouldn't expect anything less. And tornado warnings, right? speaker-0: Man, last night I was like, I don't want to wake everyone up, but I woke everybody up because I'm a responsible adult. speaker-1: 1230 at night, yeah, just comes right on through. Yeah. speaker-0: So you feel like you got the first layer of sunburn so you don't burn, you know, throughout the summer coming up. speaker-1: I'm ready. Yeah, I'm ready for not being ready to go on a quick vacation to having a nice little base coat. Yeah. speaker-0: feels good. Love that. I'm glad y'all got to go. Congratulations. know y'all got a lot going on. You'll both turn the big four ⁓ this year and all types of good stuff. 20 years together, right? I get that right. It's big time. speaker-1: I yeah, right. 14 years married this year, 20 years together, 40 year anniversary. It's crazy. speaker-0: How crazy is it that you have been with Courtney half of your life? speaker-1: Yeah, that's the crazy part. Yeah, it's like we're finally now like I Don't I mean do you say I don't remember life before you that's kind of corny, but I mean damn it was so long ago speaker-0: I mean, we were kind of reminiscing on that because we actually, our 10 years is next year, but there's some really good deals on cruises right now. So we went ahead and booked a cruise for our 10 year and kind of in the spring or in the spring summer of 27 to celebrate our 10 years. So gives us time to budget for everything. Yeah. We're going to head to, um, Portugal and, uh, do a cruise out of Portugal as long as all hell doesn't break loose, which is a possibility. Yeah. A little, little gallivant. Um, so Lauren said that we can do 10 days away because we've been together for 10 years. So there it is. speaker-1: ⁓ European vacation? She gives you one day for every year. speaker-0: Well, I mean, it's a big deal for her to get away from the kids for that long. speaker-1: It was tough and we were only gone five days. It was tough, but it was worth it. speaker-0: Yeah. Well, you know what? ⁓ there's too many of our, you probably adult friends that are older than us that have, you know, spent so much time investing and pouring into their kids and they then look at their wife and they're like, ⁓ Hey roommate, definitely don't want to be roommates with the old wife. Why not make sure that she's my best friend and confidant and the most important person in the house. That's for sure. speaker-1: Right. No, and that Tomahawk does help. It was very nice. speaker-0: Yeah. And you got a nice surprise. You got your brother and your sister-in-law to go with too. So that had been pretty cool. speaker-1: Yeah, I didn't even figure that out until five o'clock on the day we were leaving at the airport. was like, what the hell are you doing here? ⁓ well that makes sense. You're going with us. speaker-0: Yep. Nope. They were just tagging along. They just wanted to make the ride down there. Nick wanted to make sure you were safe, know, right. Extra bodyguard. Yeah. Well, in front of us, we're going to do, we're going to get back to our old school roots here tonight on the podcast. We have poured five weeded bourbons. Well, we did not pour our esteemed wives, ⁓ Courtney and Lauren pour. Amen. They put up with the shenanigans that we do. Poured five weeded bourbons. speaker-1: The real MVPs, right? speaker-0: We are looking at weeded bourbons between a hundred proof and a hundred and ten proof. So who are the heavy hitters that we have today? We have old fits seven year old bottled and bought. We've got the Bardstown bourbon company, high wheat recipe. We've got makers Mark one ⁓ one Weller one ⁓ seven. And to round it out, green rivers, a brand new. We did full proof at 109.3. So we will go from a hundred proof all the way up to 110 proof roughly. We have no clue what the orders are. We have glass A, B, and E. So this is a true blunt. So it does. I don't, when's the last time we did a blunt? Like that we had no clue what was happening. It's been. speaker-1: was very old school for us. like in the episode 100s. speaker-0: been a while, but this is, this is the roots. This is, this will tell you how terrible I have gotten at tasting whiskey over the years. speaker-1: I have to preface this. Yeah, I have to preface this. I've been drinking aged rum almost exclusively for the past week. So we're getting back on the bourbon boat. speaker-0: Hey, you know what? No time like a day when it drops to 22 degrees. speaker-1: Yeah, so this will be a good test. speaker-0: ⁓ okay. So let's just make it simple. We'll start left to right. We'll go glass, a till the glassy. We'll do nose. We'll pause. We'll then not pause, but we'll go to E knows it. We'll talk a little bit about each of the noses and then we'll come back and we'll taste through them. And then we'll pick a winner and reveal these at the end of it. So Scott, you've got nosing notes because you are a smarter man than I am. Put a notebook next to yourself. So, Hey, just let it rip. What'd you get on the nose? speaker-1: Yeah, I got a little bit of like grape bubble gum and some cherry cherry notes. So a little bit of a lot of fruit. And then it kind of has some oak characteristic. Like in the background, but mainly that's that fruit that's up front. speaker-0: Yeah, I'd agree. This is a very fruity nose. Um, lot of like ripe red apple. Um, I agree like maraschino cherries, like that sweetness in there, but that there is a little bit of a rye component to that one. It's got a little bit of, um, a little bit of spiciness, not, not ton and that's coming through like in a little bit of like, uh, like a peppery note, but it's light. But I would say this one feels like it has some H maybe in that seven year category on which we know at least one of these there's H stated. but we will also do a fun thing in between these before we rank them out, we will guess to see if we know which one is which. So let's move on to B. I said this before we got going. I thought B was the most inviting nose of all of them. It just kind of hit my senses and my flavor palette just kind of right up front. It's creamy and dark and rich. Like it's caramel vanilla. Like it's just easy. Easy to nose, really enjoyable. Haven't sipped it yet, but I do think the nose is breathtaking. speaker-1: Yeah, I was thinking a little bit more like that creaminess, but it's almost like a little bit of like cocoa. ⁓ But I mean, comparing going back to the first one, like the fruit, there's really not much fruit here. Like it's, it's more like deserty, but not fruity. like graham cracker, vanilla. speaker-0: Yeah, I could see it. speaker-1: Yeah, like that creamy. I think you said creamy Carmel's like that. speaker-0: It's really nice. And when we come back to it, when you said what you said, like it triggered my brain on the flavor profile and it just kind of like magically met. So I talked about that one. See, was probably, I dunno, let me just get your thoughts on her and see before I give any of my opinions here. speaker-1: just think it's very traditional bourbon. Yeah. There's not anything that like stands out. Like as like a, I'm here, like it's just sweet. Okay. Little bit of grain. I'm thinking a little bit of corn. speaker-0: I think you probably right on that one. And I also think this one has a little bit of a bouquet, like perfumey notes that are going on in Butch. You can kind of get down there to like some pear, right? Like it's kind of like that mushy pear. Like if you were to eat like fruit cocktail pears. speaker-1: Not a strong, like not a strong fruitiness, just like a... speaker-0: It's like if you were going through an order speaker-1: Yeah, I'm excited to taste this one to see if it has like on the nose it it's it's okay But I'm hoping like the palette is a little bit more speaker-0: Mm-hmm. I agree with you on that. And then we get to D, which I think D has the most interesting nose of the lineup, right? Like it, just, each of, ⁓ the first two, know, really A and B, think are really strong players from a nose profile perspective. thought D was the most unique nose. I don't think that's bad or good when you're just kind of nosing through, but I think it had the most unique, like more Graham crackery. Type of experience like a little bit of cinnamon, little nutmeg kind of notes going through it versus it just being like either super sweet or super creamy. This one has a little bit more sharper edges on the nose. speaker-1: I would almost say it has like more of a raw characteristic to it. It would be hard for me to say like this is a weeded bourbon. speaker-0: Yeah. Yeah. It's like a shout out Brad. feel like I talked to you about them in all the podcasts these days. Hultmill raisin and this one. Still not the best cookie, he can take that one to the grave. speaker-1: So you went with the chocolate chip cookie, is that what you're saying? speaker-0: you with a nice sprinkling of sea salt on top of it. speaker-1: like a new new thing speaker-0: It is, it makes everything pop. Like, uh, I was at Thirsty Well on Instagram. He's like a little saline to give a little bit of- speaker-1: Yeah, that's it. speaker-0: Yeah, he cracks me up with that every time. speaker-1: Sailing and cocktails. That's always the interesting one. Now this one's nice, but I got maybe it's because I'm thinking more raw that I'm getting more raw characteristics like like the floral floral notes, the like orange or citrus. Like I feel like I'm getting that more because like that initial note is like, ⁓ this could be a right whiskey or a right bourbon. Yeah, definitely not. like what I would expect from a weeder. But it might surprise me when we get to the pallet, speaker-0: great thing about this is nobody knows and it's okay if we get them wrong. Cause I don't think a lot of people get these. Well, that's a definite a hundred percent. speaker-1: Alright, cuz we're gonna f- speaker-0: East fan, you know, like that, what I would, I would describe it E and C kind of are just fine. This one, um, perfume me again. Um, and, a little bit of a little bit of that corn characteristic. It's sweet, like cornbread type notes on this one. Um, it's not a stringent or anything. It's just kind of two note, not necessarily a ton of notes going on in this one. I'm sure somebody who's got a way better vocabulary than me can pick out more notes than that, but speaker-1: Yeah. Yeah, I do. I do find some parallels between C and E. Like you said. ⁓ But I get lot more ethanol on this one. make sure I'm taking all these notes while I... speaker-0: Take it in. is like clue, man, because at each end of each round, we're going to ask them put important question. Do you think you know which one of these glasses is which? So we've knows them through. Do you have any idea what you think glass A, B, C, D or E is, and you're willing to lock it in. speaker-1: Do I need to reveal it right now or just write it down like what I think it is and then we can say if I got it right. speaker-0: on, gotta reveal it. You get bonus points. speaker-1: Well, okay, so I've had I think, yeah, so I don't believe I've had the new release of the Bardstone. speaker-0: You don't think you've had the high wheat carbon? speaker-1: But I don't think I've had if it's if it's slightly different. mean, it's been a while since I've had the weeded bourbon origin, but I believe this might be a little bit different recipe if I'm saying wrong. OK. speaker-0: same one just blue bottle speaker-1: So it's been a while. speaker-0: hate it. It's blue. This is how we. speaker-1: Yeah, I'm ⁓ speaker-0: It's like Madonna. Keep talking about it, still gets press. speaker-1: I'm indifferent, but okay. So I've had all of these, guess you could say, but I feel like several of them are, they always changed it up a little bit. Like the Weller, I think Weller 107 is either hit or miss. It's not always super consistent, but it's familiar. guess you could say, I think I know which one is the 107. speaker-0: Yeah. speaker-1: And I believe I know which one. is the old fits. speaker-0: Okay. speaker-1: and I would lock those in. speaker-0: Okay, you're so you're gonna lock those in and you'll get bonus points. I might tell you What a is because I I'm a firm believer. I know what a is a I believe is green river foolproof We did bourbon So it's the only one I think I know because there's a note on there that gives me the green river distill it but speaker-1: Alright, so I'm writing down my guess on my note card. 4-2- Okay, now that you've revealed, or do we just wanna go through tasting notes and then we'll see? I've wrote them down. They're on my card. speaker-0: You wrote him down. saw it. We saw it the video. So it's all good. We know you wrote them down. So you can't change that. We'll go through Tasting Notes. I just feel like, you know what, if I'm going to be bold, I'm just going to go say it. speaker-1: Yeah, because sometimes you like try to like morph things into what you think it is and then you're like, ⁓ well, damn, I was wrong the whole time. speaker-0: Yep. So I'm just, I'm going to say it out loud and then I'm washing my hands of it. speaker-1: I change, but I've written them down just based upon those. I'm hopeful I'm right. All right, so we're going back to A. speaker-0: Going back to A. So this is, I'll tell you why I think this is my case for this is why this is Green River, a weeded foolproof. And the reason this is my case is they have one of the fruitiest yeast flavors that they get. They get a lot of tropical fruit, a lot of pineapple, caramel, vanilla waves going on in this one. Very much like a rum feel like, like drinking some some rums, not in the too distant past. But this has some rum vibes. Their weeded bourbon gives me that. ⁓ think A is an enjoyable sip, but I would not be surprised if that's greener or foolproof. speaker-1: and the highest proof of them? speaker-0: It is, but I, when we talked about this on the podcast a couple of weeks ago, I did not think this drank exceptionally hot either. speaker-1: So I'm gonna have to reserve judgment on that because first pour of the night and that one drank a little warm. I should have had like a warm up pour. speaker-0: Yeah. I should have a little JTS Brown get you started. speaker-1: ⁓ I'll reserve judgment on the proofiness of that one, but I felt like it was a little warm. We'll see though. speaker-0: Yeah, we'll see. What'd you think? What were you getting? speaker-1: Well, the fruit just carries through. mean, that's 100%. It's exactly what I expected after I noticed it. I mean, that's for better or worse. mean, some people like something that's a little bit different. Maybe it's a little bit intriguing, but if I know something I expected to taste similar to what I'm smelling. Yeah. It's kind of like a dish, right? Somebody's cooking. If you smell chicken frying, you expect to go downstairs and have chicken, not fish, right? You want, but you're smelling. So that's my impression. speaker-0: The one of my other favorite things is the lingering kind of finish on this is like a toasted coconut bonbons. So like a little bit of chocolate, coconut, ⁓ covered bonbons. ⁓ didn't have any of those this Christmas, which was kind of a bummer, but you know, speaker-1: Tough times. Tough times, I have bomb-bombs. speaker-0: have to have bonbons. Yep. Don't get your bonbons in a bunch. All right, so we're on to B. I would say we fangirled over the nose on this one for a second, but let's take a little sippy here. My question to you is, will you be mad if this is 107? speaker-1: might because that that drinks lower like it it's got that creaminess like speaker-0: I'll lock in that. I'll have you tell me what you think and I'm going to lock in what that is. speaker-1: Hmm. I think it's got that creamy caramel. a little bit of like a bite, like a bitiness, a not a bitterness, but like a speaker-0: What you mean? speaker-1: sharpness like on the tip of the tongue and then on the back of the tongue. speaker-0: It's like, ⁓ so you said like hot cocoa. So I took a little sip when I was nosing it. I was like, well, this match up. And it did. And it's like, you know, when you get your milk in your steamer, just a little too hot, and then you've added that packet in there and they can like kind of crust burn at the bottom. You're kind of, I think you're kind of getting that, like that chocolate burnt note, just a smidge that gives you that flavor profile. I think that makes it really rounded. I think, you know, while it has sharpness, does like give a roundedness to the entire palette. speaker-1: like it. Like, I, that's not a note that like like turns me away from it. But like upfront, it's like that sweet caramel creaminess and then it just kind of like lingers with you for a little bit longer. And it's not proofiness that's lingering like hot. Yeah. speaker-0: Yep. So I'm gonna lock this one in. I'm gonna go ahead and say it. I'm not even gonna wait. I think this is Maker's Mark 1.01. So I'm I'm feeling bold as a Jason Bateman once said in dodgeball. It's a bold strategy cotton. See if it pays off. speaker-1: And you know what? It's like that whose line and whose line is it anyways? Where the points are made up and they don't really matter. speaker-0: That's 100 % right. All right. On to see this guy. Let's hope it's more than it's nose. Some of the parts, right? I'm gonna say one thing, corn. Sweet. speaker-1: Yeah, ooh, wow. It's like sugary sweet. Yeah, okay. Alright. sugary, yeah. speaker-0: But the palette's light. speaker-1: Yeah speaker-0: And it's got like a backend chocolate note, like a chocolate drizzle. ⁓ I'm actually pleasantly surprised cause I didn't get a ton on the nose. I think it's for the note that it has. It kind of hits, right? Like if you're not going to be a lot, just hit on the note. And I think this hits on the note a hundred percent. And I think, you know what, that's just as a pause. I don't think there's anything wrong with that being one noted or kind of just like directing to the point. Like, I don't always want a nuanced pool of whiskey. This is not super nuanced to me. speaker-1: Like a workhorse? speaker-0: Yeah, this is a good speaker-1: I think that would be something like like Makers 101. Like that that hunter proof ish. speaker-0: Mm-hmm. speaker-1: Just like solid all around. Like that's what I always thought about Makers 101. speaker-0: Yeah. speaker-1: But I have other thoughts about this one that it's that sugary sweetness that Yeah. speaker-0: There's a, there's a note in there that makes me think that this is coming from one of your favorite distilleries, but I'm not going to lock it in. speaker-1: Well, I've written down my guess based upon nose alone and I'm almost positive that based upon palette I am 100 % correct. speaker-0: Yeah. So, all right. So with, with that being said, see lock it in old fifth seven. speaker-1: That's it's, if it's not, I will be shocked. I'll, I'll hang up my podcasting gear for at least another week or two. speaker-0: Yeah. Free effort. Yeah, there you go. speaker-1: It's really been like a month since I've been podcasting. speaker-0: No, this year's just been busy. I mean, I think that's just the story of life. We've just had, know, kids are busier and things like that. And I'm glad that we still make time for this because it's still a lot of fun. We hope you enjoy too. Make sure you like and subscribe to the YouTube channel or to your favorite Apple or Spotify or whatever. And Apple podcast will soon have video. So be on the lookout for that. speaker-1: It's about time Spotify has video, but we're not big enough yet. So, if you comment and you, you know, do all the things, then we, will become big enough and we'll have video just like Joe Rogan. speaker-0: Yeah, you got to have enough. of things. Yeah, nothing like three hour episodes of Joe Rogan. speaker-1: Yeah, right. Okay, so we're on the D. speaker-0: Didn't like that. That was a, I don't know what I just sipped. speaker-1: I don't know if that was a good. speaker-0: Seems oxidized a little bit. So that makes me think of something just because I know the bottle. speaker-1: We're gonna do a palette, palette cleanse here. speaker-0: They go a little, little Piera. When you got their Kirk one. speaker-1: ⁓ little sparkling Italian Kirkland? Kirkland. speaker-0: Shout out, Kentucky Bourbon Festival House. speaker-1: I do find that it helps like cleanse the palette with the bubbles. Alright, so let's go into this one again. Your favorite. Because I laughed on the last, because of your reaction. speaker-0: My new favorite thing though is to have champagne in between a salad course and a steak course, cleanse the palate so you can really enjoy the steak. And I don't learn that from my rich friends because I'm not rich. speaker-1: Hey, we're talking about not having bonbons, and now we're talking champagne. speaker-0: Well, we can do Perseco. speaker-1: Yeah, there you go. speaker-0: You know, the cheap version of champagne. speaker-1: Speaking of which we, ⁓ we had sushi basically every night on vacation because they had this awesome sushi bar. So it was like, that was like our pre-dinner snack every now that's all inclusive too. So it's like, don't have to pay 20 bucks for a roll. just go and order 10 rolls and stuff your face and then hope you have more for dinner. Yeah. Then go eat dinner. speaker-0: Yeah. you eat later, all that fun stuff. speaker-1: I was reading it like 930 at night like it was late. We were getting reservations just because we wanted to stretch the day. Okay, so. speaker-0: Mm-hmm. So deep. I'm going to be mad when D is not what I think it is, but I think I know what it is, which is interesting because it doesn't have a particular note that this distillery carries, but I think D is what it is. speaker-1: really don't know what it is, but ⁓ It has the sharp edge that Bee had for me, but it's bitter. Yeah. speaker-0: Hmm The Graham cracker notes there a little bit of spice. There's a lot of bitterness there. I don't like bitter notes. I think that's why I don't like this. Something's taste burnt like burnt marshmallow. I guess would be kind of what my comp on this would be. It's like a poorly constructed s'more. speaker-1: doesn't really have the orange note that I was expecting. speaker-0: Yeah, on the nose. speaker-1: Yeah, what I was getting on the nose is not transferring to the palate. ⁓ I'll withhold judgment. And it seems hot. I don't know. ⁓ speaker-0: All right, so this leads us to E. It's going to be egregious about how bad we did this. speaker-1: I'm 99 % sure I got one right. speaker-0: I'm a hundred percent certain that I have drank five glasses of bourbon. That's about it. speaker-1: Ooh, going back to this one, I really like it. speaker-0: Well, after drinking D, there's no, no choice but up from here. speaker-1: Going back to B and C. speaker-0: Okay. I like E. I think E is very fruit forward on the palette. I think it's got layers of vanilla, different types of vanilla. They give vanilla bean. I think you get vanilla custard. ⁓ I think get a little bit of sea salt and caramel in there. ⁓ E is very deserty on the palette. speaker-1: almost like a caramel vanilla ice cream. It's got a creaminess that just coats the tongue. speaker-0: I ramburrulay almost speaker-1: with like burnt sugars. speaker-0: Yummy. Not much to that dessert, but you can mess it up real quick. speaker-1: Fruit is not as present, it's present but not as much as like, which I think is the other end of the spectrum. speaker-0: He has a ton of fruit. This is a lighter fruit. Hmm. Now ranking these is going to be difficult. speaker-1: I'm going to go back to A because that one was warm to me. Sorry for the drinking noises, but this is a tasting episode, so... speaker-0: This is how you get a good tasting episode. Mm-hmm, mm-hmm, mm-hmm. speaker-1: Okay, bye. trying to leave a little bit in each class, but. speaker-0: Yeah, I know. I'm trying to leave some in the glass so I don't have to look early. speaker-1: Alright, so do we want to just rank them? speaker-0: Yeah, that's what I'm trying to do over here. speaker-1: Okay, I'm gonna rank them. Gosh, this is tough. speaker-0: Can I cop out and have a tie for third? speaker-1: I was just thinking the same thing. I splitting two or am I tying for third? We could do that. speaker-0: Okay, I'm time for third, because I'm really in between two of them for third. I I have a clear cut too. speaker-1: I a clear cut one and I have a clear cut five. speaker-0: Well, five was easy. You heard it in my tasting. speaker-1: So... speaker-0: God is doing the science, everyone. All right. Okay. So before we rank them out, tell me what you think. A, B, D, is in that order. speaker-1: A, I had written down based upon the nose as Weller 107. And I'm pretty confident in that one after the palette. The problem is I don't really know. speaker-0: Well, you don't have to know. speaker-1: Yeah, okay, so I don't know what B is. speaker-0: Alright. speaker-1: C is old fits. No questions asked. Like those are my two based upon the nose. A and C were my two. I don't have enough familiarity with the others, but de- Really hope it's not makers Doesn't seem like like it could be because there's too much rye and there's too much bite like we're too much rye characteristic I don't know that there's rye I Don't like any of these are four grains Yeah, anyways Yeah, I would say ⁓ speaker-0: time makers either. Yeah. speaker-1: Maybe could be makers? But then again, I'm like, it doesn't feel like makers to me. So now I'm like, okay, it's either green river or it's either green river or Bardstown. speaker-0: So speaker-1: I don't know. ⁓ Okay, so I'm locking in A is Weller, C is Old Fitz, those are the only two I really know. speaker-0: The greatest average American, Nate Bargetsky show would say that, you put your over under at 40%. ⁓ and I'm going to say that, ⁓ it's a, you might be spot on with those two. so, ⁓ a I had was greener foolproof B I had was, ⁓ maker makers one-on-one C I had old fits as well D I think as well or one of seven. There's a reason and I'll tell you why. And then I think he is the high wheat from. Bars and Burping Company. right. So, so rank them for me. What do you got one through five? speaker-1: Alright, so my number one is E. My number two is A. So E, A, my number three is B. My number four is C, and that breaks my heart a little bit, but it's okay, because the Weeded Mash Bill's not the king of old fits, if that's old fits, or heaven and hell. And then D is last. speaker-0: I'm with you. So I went B as one. A is two. E and C you could split hairs with me on what they're ranked. Three, would kind of like if you would like put my ⁓ like, ⁓ you know, put the, the, the flame to the fire. And I want to say gun to the head. I feel like that's a little too much on the nose right now. C and E. ⁓ I would say these are going to rank somewhere in the mid seventies, right? Like, you know, on a rating scale. Like, you know, 79 for 75, 79, somewhere in there. ⁓ and then D I think is, is last place by a mile. So, ⁓ are you ready for the reveal? I have it. speaker-1: Think I am but damn D like. I don't what's going on there like both of us ranked out at dead last like the other two A and B a we ranked as number two like okay. E I ranked first and you like you ranked it like third, maybe fourth. And then I rank C is number four. So C. That's interesting. mean, our rankings aren't too far off. ⁓ we both see in the bottom end, but your E is a little bit lower than my E, which was my top. So I'm really interested to see what he is. speaker-0: blocking my self over here because I pulled up the text message. So I'm like trying to not read it as you finish, finish the comments. Are we ready? speaker-1: Yeah, now I'm intrigued. speaker-0: Okay. All right. So Scott. Your A is corrected as well at 107. I had it right. Makers Mark 101. speaker-1: Okay. Ooh, okay. speaker-0: C, old fifth, D. speaker-1: As expected. speaker-0: Bartstown Bourbon High Wheat and E Green River. speaker-1: Wow. Okay. speaker-0: Yeah. Uh, so I got ENA confused a little bit there, but man, what a, what a tasting. Yeah. I need to sit down with Bardstown. High wheat by itself. Cause I remember being really good. The first couple of times I've had it, this did not show well in this flight and maybe because the other ones were super fruity. Um, but man, makers Mark one to one, I just want to let y'all know as a workhorse bourbon. You gotta get it. speaker-1: Right. didn't it used to be like export only or like traveling in the US? speaker-0: Now it's, now it's, in 700s and one liter. speaker-1: Yeah, so and that's another thing we didn't even talk about makers new cast strength where they put the age statement on it finally. So they're going to start doing like the vintage type releases where they'll say how old it is and what the proof is. But makers is just solid. speaker-0: If you want weeded bourbon, like does it get much better than maker's mark? speaker-1: I mean, they're the OG, right? I mean, it's not the OG like, you know, old fits Pappy. Yeah, all that might've been, but. speaker-0: That's what they specialize in. That is the Mash Bill. speaker-1: Yeah, when makers came out, they're like, this is all we're gonna, this is all we're doing. speaker-0: Yeah. Man, I'm surprised that they had the well or barrel. Cause it's a single barrel. I paid a little bit too much for that single barrel back in the day. I think it was like 79 99 or 89 99 or whatever. speaker-1: I like it though. speaker-0: It's a good bottle. speaker-1: got a little bit left. I gotta add that one. So we both did not like the. speaker-0: Yeah. speaker-1: What's going on with that one? speaker-0: I don't know. speaker-1: I don't think I've had that bottling and I would venture to guess it's a little bit different than the original Origin series. speaker-0: So it's a six year, 53, 39, 8. speaker-1: 53, 39 % wheat. So definitely the highest wheat of the others. speaker-0: ⁓ 100%. And at 106 proof, like you thought that like this one would be like kind of a Like the nose intrigued me, but the palette was just not fair. speaker-1: Yeah, I I said floral orange like or rock characteristic like the nose was like, OK, that sounds pretty good. Like I think I said, I might have mistaken this for a rock. speaker-0: I I think my pal's getting caught up on the burnt note with the bitter note in there like that I'm getting like bitter chocolate and I just can't overcome it. Do I think it's a bad whiskey? No. Do I think that it's hitting my palate right? I might not be the consumer for that bottle. Because I like their ride bourbon. Like I love the bottle and a bond. It's great. speaker-1: And that one's just a little weird. speaker-0: It is so all in all, we laid out a blind flight for you all. Try it. Let us know what your rankings would be or hypothetically, if you've tried all of these recently, let us know what your rankings would be. We'd love to hear it and we will catch you next time on the bourbon lens. Cheers. Thank you for listening to this episode of the bourbon lens. If you want more exclusive content, go over to patreon.com backslash bourbon lens and join our growing community. speaker-1: Cheers. speaker-0: If you just want to stay friendly with us, can go over to Instagram, X, and Facebook and follow us there. Also, our YouTube page is growing and we're producing more content there like Thursday Thoughts and Five Minute Fridays. So don't forget to smash the subscribe button and catch all the content that we are producing every week. Until next time, cheers.