317. Calumet Farm 14, 15 and 16 Year Side-By-Side

Welcome to another trip down the Bourbon Road with your hosts Jim and Mike. So grab a glass of your favorite bourbon and kick back.

Hey this is Big Chief and you're listening to The Bourbon Road. You know what I love to pour in my old fashions? Is a little maple syrup. It can't be just any maple syrup. It has to be from seldom seen farms up in Ohio. He takes bourbon barrels. pours his syrup in there and ages it for six to nine months, making for some delicious, just some delicious syrup that you could pour on pancakes. You can pour it on waffles, chicken waffles like this fat guy likes. But seriously, you want to make a delicious cocktail with some maple syrup and not that old simple syrup. Check out seldom seen maple dot com. Pick up some stuff from there today. We'd appreciate it.

Hey everybody, I'm Jim Shannon. And I'm Mike Hyatt. This is The Bourbon Road. And today, Mike, we're doing what we promised, which is we're bringing on a few bottles. We're going to talk about them. We're going to sort of go through the aging of a bourbon.

Yeah. So what we have is the Calumet Farms series. We got the 14, the 15 in the 16 year. Um, and we're going to drink starting with a 14 and we're going to work our way up to the 16 and kind of talk about that nuance of the change of barrel maturation really.

I think we felt like this was kind of a necessary thing to do after we had the 16 on. We had previously had the 15 and the 14 on at one time or another. We had the 16 on, we kind of felt like, Eh, it might be hitting the end of its lifetime, right? Yeah. And we thought, well, maybe the best thing to do is get on and try these three bourbons, talk about them, and see if that progression sort of happened during that period of time.

Yeah, and the first one, like I said, we're drinking is the Calumet Farm 14-year. Now, if people don't know where Calumet Farm is, it is actually a thoroughbred farm over near Lexington. Kind of Paris, Kentucky, right, too?

Uh, I'm not sure exactly where it is, but definitely in horse country, Kentucky, Lexington and areas North.

Yeah. I think it is. It's right there between the Lexington and Paris, uh, not Paris, Tennessee, but Paris, Kentucky. Yeah. I used to get those two mixed up for some reason. I don't know why, but, um, Paris, Tennessee has a giant Eiffel tower, uh, one third the size. Uh, but Paris, Kentucky don't have that big of one.

I don't think that, do they have an Eiffel tower in Paris?

They do have a little Eiffel tower.

Is it in the river? No, no, no. It's just, it's just in the town.

It got a little, yeah. Little, little bitty one. I think it's like eight foot tall, baby. It's not big. I mean, but the one in Paris, Tennessee is, it's big.

It's pretty big. It's one third the size. Oh, the one in, in Paris, France is smaller than the one in New York city too. Yeah. It's a little brother. There's a, there's an Eiffel tower and well, you know, the, the I Oh, not the Eiffel tower. I'm sorry.

I was talking about statue liberty.

Oh my goodness. Well folks, we have had a cup. We have been drinking a few bourbons here.

I was thinking the one and there's one in Las Vegas. I thought the one in Las Vegas, the Eiffel Tower there was almost as big as the one in Paris, but I don't think it is.

I've climbed the one in Paris.

You climbed up that thing?

The stairs? I have been up it. Yeah, I had to walk up the stairs because the elevator was shut down when I was there. How old were you? Yeah, I mean, I've been up it more than once. Probably thirties? I don't know. Oh, you haven't been up it recently. No, I haven't been up in 20 plus years. I'd freaking die. Yeah, I don't think I'd climb it today. That's quite a feat right there, heck. Yeah, I did climb it. Actually, I was quite upset because the elevators were out and that was the only way you could get up to the observation level was to... climb the stairs. It's quite, it's quite a climb. I had to skip that. I've been like, no, you mean you had to pay them to climb up there. No, I don't think you pay to climb up. I think you pay to ride the elevator, but the elevator was down that day. So for repairs or something, that's hope. That's, but I've been up more than once, but yeah, that's horse crap. It's quite a view from up there. It's really nice. And speaking of horses, I

back to our episode of Calumet Farms. You know, we've, we've reviewed all three of these, Jim, and we liked all three of them, but it felt like it kind of progressed to a more oaky, you know, overaged bourbon.

Yeah. I think, I think our idea was, is that I think it had reached a point where they probably should go ahead and bottle it, be done with it. Yeah.

But maybe they got a bigger plan than that, or maybe they're almost out of bottles. Who knows? I mean, I don't know what they're, this is Western spirits out of Bowling Green, Kentucky.

They have a couple of other expressions that they, that they manage. One would be the Sam Houston, which we both liked.

I liked it, but I didn't like it because the damn Sam Houston on there should have a Texas bourbon in there.

Well, I think it's kind of the same, similar barrels, right?

Yeah.

Yeah. Similar barrels. The, um, then they have the Lexington bourbon. which is not from Lexington, it's just called Lexington. And then they got Bird Dog. I've never actually had a bottle of Bird Dog, have you? I think I have, and I can't say that I liked it. Yeah, I've not had it myself. I've heard, I think that, well, I shouldn't say anything unless I try it myself. But, uh, nevertheless, those are the things that are Western spirits out of Bowling Creek, Kentucky. This is one of them. The Calumet series has gotten a lot of attention, I think on the shelves. It's a kind of an expensive bottle. Um, one 50 ish. Yeah, it's, it's up there.

I think, you know, you can see all three of these on the shelf right now from one 19 up to, to one 50. Okay.

It just depends on where you're at. Yeah.

Where you're at and you know, which bottle it is and stuff like that. But they have all three of them at Kroger right now. Um, I think in most Kroger's I've seen them and they're, they're cheaper, you know, one 19, one 20, one 30. So if you're looking at steel bottle.

Yeah. All right. So we're drinking the 14 and, uh, it's in our glass. Let's check it out. All right. This is the Calumet farms 14 year old. It's reach that that's rich in butterscotch. I already drank it. Quite a bit of, quite a bit of Oak on that though, but it does have a little bit of a kind of a fruit note, but it's a dark fruit.

Little dry though. It is. That's what I was trying to say. You're thinking how it hit my palate. Um, Now this, this mash bill 74% corn, 18% rye and 8% malted barley. Um, not bad. This is a 96.2 proof. So, you know, when I drink this, I get a kind of a overwhelming coolness from it. And that's that, maybe that is that drying effect.

Yeah, I think it is a bit drying. So this is reportedly out of the Barton distillery, Barton 1792 distillery. whether or not it's some of the barrels that were part of the collapse or not, who knows, but a lot of 11 and a half year old barrels ended up coming out of that mayhem.

And after you had to say that I'm getting my peanuts and Dr. Pepper. It's just that, that's tingly spice of Dr. Pepper and the nuttiness from a Barton, you know, juice. It seems like I always get that. All right. Um, but it's still at 96 proof. This probably could have been proved up a little bit.

Yeah, I think so. I tend to agree with you there. I would tend to go a little more peppery, I think. Uh, and it does have a little bit of a pepper note to it, but it's dry.

Let me ask you this. You're, you're a science guy. If a whiskey is super oily, right? Yeah. And you add water to it. Yeah. Why doesn't the water separate from the whiskey?

Well, I don't think oily necessarily means oil. Well, there's oils in there, right? Yeah, there are some oils in there, but I think a lot of that has to do with probably things more like fatty acids, things like that. I don't think they're particularly oils that would separate from water. There's just things that add body to the whiskey.

When the, if it did separate, wouldn't the oil or the water go to the bottom of the bottle?

Well, I mean, water would be heavier than oil typically. Yeah, absolutely. But I don't think we're talking about oils here. I think we're talking about fatty acid esters and things along those lines, which are a little bit different. I feel like I'm an eighth grade science class.

Technically it can't separate.

I don't think it's going to separate now. I think what happens is, uh, in the case of non-chill filtered whiskeys, when they reach extreme cold temperatures, then some of those components can, what they call flocking, they flock out, they turn into this cloudiness in the bottle.

Sometimes you'll see this white chunks in your bottle and that's what that is. Yeah, it's flocking.

So yeah, that, that can happen. And I think that is solubility. I think under normal, temperature and pressure conditions, they're probably soluble in water. But once the temperature hits a low enough number, that solubility is not there and it just comes out of solution. So. Yeah. I mean, a lot of companies, I mean, that's why they've chill filter, right? Is to make sure that that doesn't happen. If a, if a bourbon gets cold, they don't want that, that material to come out of solution.

Yeah. I think, uh, if the non-typical whiskey nerd, right? Somebody just as enjoys their whiskey in a, let's say a Jack and Coke or something like that. You know, they see some white stuff floating around in their whiskey. It's going to bother them.

They're going to worry about a little bit. And sometimes you get black stuff floating around, right? Which is the char out of the barrel.

Yeah, I can understand that. But some white stuff, I might think there's worms in my whiskey.

Yeah.

And I want no worms in the whiskey. But you can see how a new whiskey drinker, somebody that's not drinking whiskey every day and don't understand it, how that, that white stuff flowed around there is going to, it would bother me. And I've got a couple of bottles that has some of that in there. And we had reached out and said, Hey, what's going on here? Um, but great explanation of that and great explanation of, you know, uh, water and whiskey and how they, um, go together and why they don't separate. You know, I don't, I don't think we ever talk about that, that science stuff sometimes.

Yeah, we, we, we usually let whatever experts on our show talk about it. You're the expert today.

You got an expert in a room. Well, Jim, I, this 14 year, You know, it was a good whiskey. No doubt. Um, like I said, I think they missed the mark on the proof. If it was north of, of a hundred, you know, a hundred and 103, 105, that would have been a fine expression. I think.

Well, at least with a 14 year old, I don't feel like we're at a stage where this is over-oaked spent too long in the barrel. Oh no. I think it's definitely drying at this point. It's a bit bold, but it still has those few fruity notes, that caramel, the vanilla, the nice bourbon notes that you expect to get. And it's quite enjoyable at 14 years. Yeah. Well, let's move on to that 15 year. All right, let's do it.

We got this 15 year poor Jim. Same color.

Yeah.

Not much difference, right?

They didn't play with the proofs on these at all or anything?

Yeah. So this proof right here is 105 proof. Okay. So we're up in proof a little bit.

Yeah. They listened to the public. Yeah. I think we had said that too. I think we had it on the show and they probably talked about it. Yeah. And I would like to go back and maybe look at our previous review of the 14 and see how close we were. We're not always spot on second time around.

I mean, it could be a different every time. Cause you know, we talked about that in the past. Somebody says, Hey, what, what's your review of this? And I always got to go back and look and say, I can't remember. We've drank so damn many whiskeys that. I can't sometimes remember yesterday's whiskey.

And tonight we had some pretty awesome French dip sandwiches. Yeah. And they had some, uh, what kind of peppers were on those? Pepper Cheney's. Pepper Cheney's. And, uh, you know, that affects your palate.

Yeah. And I ate a, uh, like a tangerine before we started to, I thought that would cleanse my palates and take some of that spice out of my tongue. Um, but yeah, I don't know if it did or not, but, Whatever you're eating, whatever you're drinking, you know, your mood that day, how much rest you've had can change your palate. You think your palate's the same every day. I got some candles going in the house. We know from Ashley Barnes that can

mess around with your taste buds and you're coming to your house, you have to put out your candles, put out your candles.

So you don't want to let that, let that get through there. Yeah.

All right. So we're drinking the 15 year old Calumet farm. This is a, you said this time it's around 105 proof. Yep. And so this is up and proof a little bit from the last time, but it's the same barrels that have aged a year longer. Let's see what we think about it. Cheers. Cheers. Yeah, you can tell that by the nose. You can tell that's the same whiskey.

A little more oakier this time. Obviously that extra year here in Kentucky, you know, is going to have an effect on it.

Yeah, for me, it's definitely starting, starting to get a little bit more of that pucker factor on the back of the palate, a little more drying. But the same sort of mid palate notes here of sort of that deep caramel, that dark fruit, little bit of spice kind of on the edge of pepper.

It's definitely got that bold spice to it. Um, you know, bold pepper, you know, almost like it's fresh cracked pepper on a Caesar salad, you know? Yeah.

I still like this at 15 years.

You know, I'm still getting my Dr. Pepper and peanuts though with this, you know, you, you get that spice of Dr. Pepper and the peanuts from we think Barton 1792 there. a nice bourbon, um, that, that spices hanging on though.

Yeah. I still like it. Um, in fact, I might even say that this has, uh, changed enough from the 14 year, but it's changed in a way that I kinda kinda like it. I could see that it's reaching a very dry, oaky point, but I still, I kinda like it a little bit better than the 14.

Yeah, I think we had said that too, that this was a, fits our palates a little bit better.

It's probably the extra proof.

Do you think? I think so. I think maybe that just that year, year they found that sweet spot in there in this 15 year and you know, the 14. I'm not saying it was watered down, but you know, that's why I asked that question about, can whiskey and water separate over time in the bottle? You know, that always made me wonder about those kinds of things. Now this has been sat down on my shelf for I guess a year, year and a half now. So but still great whiskey. I really like it for the price point. It's still great. You know, you can pick one of these up for less than 150 bucks all day long.

Yeah, so we're talking, so the general rule on whiskeys is $10 per year of age. Yep. So we're looking at a 15 year whiskey here. So you would think 150 bucks would be the price.

I think you'd get it for 129, I think. 129? Yeah.

Not a great bargain, but a mild bargain, right? Yeah.

I mean, hey, if you're spinning up that 130 range, you know, that's not bad for a 15 year old whiskey.

And it's still coming out of, we know this is coming out of Barton. So this is still quality whiskey coming out of a quality distillery run by Sazerac. You know, it's good stuff.

Yeah. Yeah. Well, let's sip on this for a while. Jim, let's do it on our break and listeners hang with us. We'll be right back. Um, and then we're going to go ahead. We'll, we'll finish this up right here and then we'll talk about the 16 year old.

And then maybe after we finished that 16 and we're done with it, maybe we'll go back and taste a. an eight-year-old.

Yeah, there is an eight-year-old. There is an eight-year-old.

Now, it's not the same whiskey.

Yeah.

But it is the same label. It's eight years old, though. It's eight years old. Just go back and take it, see what it's like. Yeah.

All right.

Man, Jimmy, you know what I've really been enjoying lately? Oh, you're going to tell me. some of that seldom seen farms maple syrup that's been aged in bourbon barrels. It is absolutely delicious. Not only in a cocktail, but you can cook with it, right?

You can, you absolutely can. Now, Mike, Kevin just sent me a new shipment. So I got a little bit more and I've been making some beef jerky lately. Really? Yeah. Now I know you're the meat master, but I tried my hand at it. I said, you know, I want to make some beef jerky and I've got a pretty decent beef jerky recipe and it's got a little bit of soy sauce, a little bit of Worcestershire, a little bit of, you know, onion powder, garlic powder, those kinds of things. But I always put brown sugar in it. Well, this time Kevin sent me a bottle of his granulated maple sugar. Wow. And I decided that I was going to substitute the maple sugar for the brown sugar. Oh, game changer. Let me tell you. Total game changer. Total game changer. Some of the best beef jerky you've ever had. So I'm going to make another batch here in about a week and I'll be sure to get you some.

Man, that sounds delicious. Vivian took and we just got an air fryer like most people got these days, right? And she took and soaked fresh pineapple in that maple syrup and then put it in the air fryer and it kind of crisp up a little bit. Sounds good. It was just magically delicious. And people probably wonder why we love it so much. Kevin competed in the Maple Festival last year, 2021, and he was named grand champion. That's saying something.

So Salem Seam Farms. grand champion of the 2021 Maple Syrup Festival.

Yeah. Wow. That's saying something. Yeah. You're going up against some heavy hitters in Maple Syrup. And I know we're talking about just the syrup, but you know, that's something to be proud of. Hats off to you, Kevin. for winning that. Kevin's also competing in a couple other competitions. Make sure you check out his website. Check out his social media on Instagram and Facebook. You won't be disappointed. If you want to buy something from him, where can they go, Jim?

You can go to seldomseenmaple.com. and kevin and his crew they've got a great website very easy to navigate they've got all their products on there you can buy their maple syrup by the bottle you can buy by the case uh you can buy that sugar oh my goodness mike that stuff is so good and they've got some other gift sets there too so you definitely want to check it out Well, he's also going to be in some distilleries pretty shortly here.

Some distilleries that I love and I know you love. He's going to be down Leapers Fork. You could find his syrup down there, aged in their barrels. Trudy Oak down in Dripping Springs, Texas. I was just out there. His syrup's going to be there. Awesome. And at Garrison Brothers in Texas. If you think you love some maple syrup, make sure you go to Garrison Brothers and pick up a bottle from them also. Kevin appreciated it. I know he loves people. You're supporting a local farmer, a local product, a small family. This is no factory place that's putting out maple syrup, right, Jim? This is a good man doing good work. Yeah, gotta love it. Well, make sure you check out his site. Like Jim said, seldom see maple dot com. Pick up a bottle today.

All right, so we are back. We've been sipping on this 15 year Calumet farm. Any last notes on it, Mike?

Yeah, it's just a solid old school bourbon to me.

You like it better than the 14?

I do. Me too. And I think because when I think of Kentucky gentlemen, Kentucky curls drinking bourbon, I think this is what they'd probably be sipping on.

Yeah, I think you're probably right. I think there's been a number of, uh, Kentucky gentlemen in the past who've probably had some old crow back from the 1800s.

You think it was 15 years old though?

Uh, I doubt it, but I bet they stepped on it just the same.

Now, when do you think bourbon, you know, back then, when did, when was the period where they said, okay, we're going to try this older stuff?

I think, I'll be honest with you, I think that it was pretty common for whiskey to be sold out by the time it was four years old. I think so too. Because they were going through some serious volumes of whiskey in the 1800s. We have no clue. We've talked about this in past shows. The volume of whiskey that was being consumed in the United States in the 1800s far outweighs what's being drunk today.

I think after prohibition, now there's bottles out there since eight, 10 years old, right? Sure, sure. But I don't think the volume...

I think the 20s, I think in the 20s, probably a lot of that stuff became a thing because whiskey started to age, right? During prohibition and people were getting their hands on some aged whiskey and they're like, whoa, whoa, whoa, this stuff's been hidden away in a cellar in Chicago for four or five years. And man, this is good stuff. Whiskey keeps getting better.

What about the whiskey that was like from Nelson Greenbrier? They got shipped down to Mexico.

Yeah. What did that do to that whiskey? I'm sure it just, it compounded it, right? Cause then when it hit that hotter climate, we know what happens in Texas. What do you think happened in Mexico? I never thought about that.

When we were down there in Nelson Greenbrier talking about that, you know, older whiskey, and then you ship it down to Mexico and hot rail cars, it couldn't have lasted that long down there.

Yeah, I don't think it did. I think they turn around, bottle it and shipped it back to the U S on the black market.

On the black market. Yeah. And it didn't last very long ago. Bank hosties out there trying to confiscate it, bust it open. Yeah. Yeah. Not a bad bottle. Like I said, I think 15 years is what a Kentucky gentleman needs to be drinking. If you want to try to find yourself one of these, like I said, you can pick them up at Kroger right now for about 130 bucks, I think.

Yeah. So we got the, just to sort of recap today's show, we're drinking through the Calumet Farms, 14, 15 and 16 year old Burmans. We've got the 15 year old on a glass right now. In the first half, we had the 14. We're kind of feeling at least at the moment, like we liked the 15 just a little bit better. It could be due to the extra year on age on the barrels, or it could be a little bit due to the extra proof because they released this one around 105 proof. versus what was it? 94. Yeah.

Yeah.

94 ish on the first one. So next on our list, the old 16 year, the 16 year. Now we had this on a recent show. We're not going to spoiler alert. We're not going to tell you what we said on that recent show. If you want to go back and listen to it, you're welcome to otherwise sit tight. We're drinking it again. And so, you know, these barrels, just again, another recap, these barrels likely came out of the Barton distillery, 1792 distillery in Barstown, roughly around the age of 11 to 11 and a half years of age. And they entered into storage at Western Spirits. Western Spirits put out a number of years of expressions of the Calumet Farms whiskey We happen to have the 14, the 15, and the 16 on hand now. We've tasted through the 14 and 15. We've got the 16 in our glass right now. And I'm going to say that the color hasn't changed much between the three years. Pretty much the same. So I'm thinking that the barrel gave up. what charcoal color it was going to give up in that first 14 years. If there's a difference, I can't tell. Yeah.

You know, like you said, it probably stopped the coloration at some point. And I've heard people say that the first three or four years is the color you're going to get, the color you're going to get. I don't know if that's always true, but you know, I've seen some stuff down in Texas that two years old and it's dark. Yeah. Black tea. Yeah.

Yeah.

Um, but no, this is a, we just drank this not too long ago. Heck let's try it Jim. Cheers. Cheers.

On the nose. I'm telling you right now, I'm getting a little more bite. Definitely a little more Oak on it.

I'll tell you on a palette, it does a lot more Oak.

Yeah. It's, it's bitterness factor has gone up quite a bit. It's a lot more drying. It's lost some of those, um, dark fruit notes. They're gone now.

Definitely. There's no sweetness on this at all. You think so? I still, I still get that.

Are you getting a little bit?

I still get that. I get that sweet Dr. Pepper, almost a Dr. Pepper that maybe set out in the sun and the fizz is gone. You know, the carbonation. Yeah. And it's kind of turned syrupy.

Um, you still getting the peanuts in it. Yep. Yep. For me, this is not, this doesn't punch my ticket.

Yeah. You have to really, really like old bourbons.

Yeah. Um, it's amazing that it changed so much between 15 and 16. Now 14, I think was good. 15 was better and 16 is over the top.

And this is 106 proof.

So this is very similar to the 15. It's just a year older.

It's a still good bourbon. Yeah. Don't get us wrong listeners. If you like, you gotta like older bourbons. I gotta keep saying that, you know, you gotta like that oakiness smokiness. You gotta like that, that drying factor of an older bourbon. Some people can't appreciate it. I can appreciate this bottle. Just not my super jam, right?

Yeah, I don't honestly, I don't see how the Calumet farm 17 is going to be better. I guess it could be in some way. It could go a direction that I'm not expecting.

If there's no sugar left in that barrel. then if you're not rotating that barrel around, you know, it's just sitting there in one spot and there's not that much because how many, how many bottles are you going to get out of barrel? It's 16 or 17.

Well, I'll be honest with you. I mean, they're kind of tight lipped down there at Western, so I don't think we'll hear too much out of them about what their plans are. We probably ought to reach out, but my guess is they're not going to let us know.

Probably not.

Uh, they've, they've kind of got their plan in place and how they're going to put out these barrels a little bit at a time. I don't know whether they have a lot of them left or just a few of them left or none of them left for that matter, but I'm going to say if there's a 17 year old, it's probably going to be too far gone for me.

Yeah. I would be hard pressed to buy one just cause I think it's going to be like overly oaky. Yeah. I grab an oak stick and chew on it.

Yeah. Well, they're beautiful bottles. What a great collection to have, to have the whole series. Yeah. I mean, each one represents a horse that was, uh, prominent in horse racing, thoroughbred horse racing.

Yeah. That Calumet Farms is definitely, uh, they're the top of their game when it comes to horse racing.

Yeah. Mike, I really enjoyed going through these three bottles. I think we've probably revealed to ourselves exactly what we thought is that the bourbon progressed in a way that just put it to a point where it's kind of not in our wheelhouse anymore. Well, let's, let's see if their new eight year old is in our wheelhouse. Let's do that. Let's try the eight year old.

Let's do that real fast.

All right, Mike, I think this is kind of a nice twist on things for us to go from the 14 to 15 to 16, sort of talk about what we think, how that aging process went. And then to just throw that all the wind and jump back to eight years.

Yeah. You know, Jimmy Russell, he always says eight to 10 years, a sweet spot, right? Absolutely.

So we're, we're looking at a bottle here. It's kind of the red label. This is the Calumet farm. Eight year Kentucky straight bourbon whiskey, same mash bill. What was that mash bill, Mike? 74, 18 and eight. 74, 18 and eight. Still a, a rye bourbon mash bill. Definitely a mash bill that matches that, uh, Barton 1792 mash bill. Now, whether or not this is out of Barton or not, I can't say, but, uh, you know what? I mean, it's one thing's for sure. We're dealing with the same, roughly the same mash bill whiskey.

Yeah. Except for this bottle you can get for $41.

This is a $41 bottle and $41 for an eight year old bourbon. It's not a bad deal.

No, it was on sale at Kroger. So I think it was 53 normal or something like that. So, but still, you know, that's a, that's a good price, but this is 90 proof.

So we're back down to the 90 proof range. Unfortunately we are. Yeah. Let's, let's try this. Let's check it out. Man, it's very similar though on the nose, isn't it?

Yeah.

It's almost like we're dealing with the same whiskey.

Might be. Then this is 50 barrels of this.

This is a 50 barrel small batch. Got a picture of Calumet farm on the front label. And they call this the pedigree. Oh, much more sweetness there. Still got that pepper though, right? It does. It still has that pepper, but that fruit has lightened up just a little bit. It's a little bit more of a red fruit, but the oak is still ever present at eight years. It's still got a good amount of oak on it.

Yeah. I think you hit the nail on the front that that fruits right up front. Um, it's still got that white pepper, woody taste on the back end though. Um, you know, that pepper is still there. The nuttiness is still there for me.

It is, it is a nutty bourbon. No doubt. It's definitely got that peanutty flavor to it.

And I kind of like that. This is like getting a fresh Dr. Pepper right here. Yeah.

But you know that for me, this doesn't necessarily taste like a, like a seven, but a typical Barton 1792 whiskey is going to be around seven years old. It does not remind me of that. It's a little different.

Yeah. You know, maybe it's just how they proof it down and the water they're using. And you know, we don't know where they're proofing it down at.

Yep. So three rivers. Western spirits out of Bowling Green, Kentucky. They're doing the Calumet farm series. And, uh, this eight year is definitely departure from the 14, 15 and 16 that we just tried, but you can definitely tell it's in the same family without a doubt. It's nice.

It's, uh, this is a good bourbon. It's not as drying. Yeah. I think you get into those panics of the oak in those later years, especially in that 16-year-old. I think it was loaded with oak where this is not so much.

Yeah. This is a, this is almost, almost on the verge of sessionable. I think I could sit down with you and we could sit down by the fire and we could probably go through the bottle. Probably the whole bottle.

Yeah. Yeah. It'd be some long conversations. A lot of lies told. Yeah. Yeah. A lot of, uh, a lot of good stories, a lot of good memories. Um, you know, we're talking about whiskey sessions, share a bottle with a friend like this right here. Uh, that's what it's all about. That whiskey community, the more people you can share with, obviously, uh, the better it's going to taste. Isn't that right? You know, you, Jim, you, you got a bunch of friends around, you start drinking whiskey and stuff and the friends make it taste better sometimes.

Absolutely. Now, Mike, I'm looking at this. They got a picture of the Calumet farm barn. Very iconic picture. But then the logo, the Calumet logo is the little thing on top of the barn. You remember the little- The spire. It's like a spire, but there's a name for that thing.

Isn't that what it is? The spire. Don't they call that thing on top of a barn a cupola? Is it a cupola? Cupola. So it's not a spire.

Well, no. I mean, I think it's fair to call it a spire because, you know, Churchill Downs calls it a spire. But I think it's, you know, for, for us regular folks, for us folks that don't own racetracks, I think we call them cupolas.

I thought it was called a pergola, but that's something altogether different. I think I don't even know what a pergola is.

Pergola is those little, uh, those little, uh, patios with the little, um, like shade over them that you sit on. Well, anyway, that's their logo. It's got the little barn cupola on it and every bottle. minus the eight year is dedicated to a horse and his tradition. I'll be honest with you. I really liked this eight year. It's pretty tasty.

It's a, it's a nice tasty bottle.

Again, Nashville 74, 18 and eight. Definitely a Barton Mashbill. Good stuff. We thank you.

We think it's a Barton Mashbill. We, you know, There's so much knowledge out there. One of the websites, if you want to go to, talking about mash bills. And everybody uses a Modern Thirst. Everybody knows that pretty much. If you're a new listener. Breakin' Bourbon's another one, right? Yeah, Breakin' Bourbon. If you want to check out, make sure you do your homework free. Step in that liquor store and find out about the mash bill. If you already know what you kind of like, then that might help you out. If you know you're a Barton drinker, you want to pick up one of these bottles. Maybe you do a side-by-side of a Barton and this for yourself or get your whole lineup. If you have a lineup, open those bottles and, you know, drink them. We've did that several times, Jim. We've did all the Blanton's we've did all the weller. We've done some wild turkeys.

I think you get creative. You have your friends over and you come up with a theme, you know, maybe you're drinking through the Calumets, maybe you're drinking through the Bartons, you know, um, maybe you have a blind bottle share like we've had the past. It's always fun to have some friends over, mix it up a little bit, have everybody bring a bottle. You have a good time. Yeah.

Well, Jim, another great show. I hope everybody enjoyed it, but where can everybody find us on a social media?

Well, you can find us on Facebook, Instagram, Twitter, YouTube, tick tock. Find us on all social medias, but probably the number one spot you'll find us is on our private Facebook group called the bourbon roadies. We've got about 3000 loyal followers in there that are talking about bourbon, sharing bourbon, taking pictures of bourbon. And just chit chatting all day long. It's a great place to hang out. It's a safe place to hang out. We don't allow any rudeness in there. We invite you to come in. If you're listening to this show, you're definitely invited to come join the bourbon roadies going to Facebook, search the bourbon roadies. It'll come up. Join. It'll ask you three questions. Do you like bourbon? Do you agree to play nice? And most importantly, are you 21? Cause we don't allow anybody in there that's not old enough to drink. If you can answer those three questions you're in, you're a member. And when you come to our next event, you can belly up to the bourbon road bar.

Yeah. Yeah. I'd be a lot of bourbon. Well, we do two shows a week. We do our review sometimes of a big boy, but we try to stick to a craft bourbon. Um, that's lazy. 30 minutes will get you to work. And then on Wednesdays, like today's episode, 45 minutes to an hour long. That should get you to work and home at least if you have a commute like I do. If you're like Jim, it won't even get you out to the horse barn. So give us a listen. We'd appreciate it to make sure you don't miss those episodes. Make sure you're scrolling up top of your app. You're listening to us right now. Get that check sign, that plus sign, that subscribe sign. That app will let you know, hey, these jokers have a show come out today and you need to listen to it. Then you just scroll on down, hit that five star review, leave us some comments. You know what's going to happen if you don't. The big bad booty daddy of bourbon is going to come to your house, drag in all this extra aged Calumet Farms bourbon with him. drink it all night long. By the end of the night, you're going to be seeing them horses circle round and round. But seriously, those reviews, those comments, they get us into distilleries. They get great whiskey in our hands. We'd really appreciate it.

So my kind of very approachable. If you see us out and about, if you see us in town, if you see us at a, at a bourbon bar, at a distillery, if you see us at a, if you see us at a liquor store, make sure you walk up to us and introduce yourself. We'd love to meet you. If you get an idea for a show, if you got an idea for a bottle or a guest that should be on the bourbon roll, we'd love to hear it. You always reach out to us on our website at the bourbon road.com. We've got a contact us page, fill it out, send it in. We'll get back to you. You can always send us an email. I'm Jim at the bourbon road.com. He's Mike at the bourbon road.com. But like we always say, probably the best way. And if our DMs on Instagram, I'm Jay Shannon 63. I'm big bourbon chief. We'll see you down the bourbon road.

Bye!