471. The Sample Safe: Unlocking Lost Lantern's Fall 2025 Collection

Hello friends and welcome back to another episode of the Bourbon Road Podcast. I'm your host, Jim Shannon. And I'm your host, Todd Ritter. We've got a great show for you today. So grab your favorite four and join us. All right, listeners, welcome back. We've got a really great show for you today. Todd has once again reached into the, uh, the sample safe sample safe. I like that. Uh, the vast collection of samples that we have and has put together actually a very focused show today. What do you say? What do you think?

Yeah, this is, uh, the 20, 25 fall collection from our good friends, Nora Ganley, Roper, and Adam Polanski at Los Leonard. So, and you know, We've been talking about having a Malt Migos episode. Well, if these samples had been probably a little bigger, we probably could have pulled that off. But small samples, which you'll understand when we hear the bottle counts and things like that. But this is our fall collection. But it's all American single malts. And I'm very excited.

Yeah. And we do have a Malt Migos show. We really, really do have a Malt Migos show coming. Yes, we do. We keep saying that. We've got four moving parts, so it's kind of hard to get four people together, especially late in the year like this when there's events and family gatherings and all that kind of thing. Sports are wrapping up.

Kids, birthdays. I have just had my son, actually his birthday will be the day after we record this, and then my daughter's is, hers is like the 17th of December, so right before Christmas, so yeah, it's busy times. Yeah, and I'm just getting back from vacation, so my goodness.

It was nice to get out of the cold.

Recharge the battery and thing?

That's right. Yeah, coming off my epic win at Irish Kevin's. Irish Kevin's, nice. It's a great little place.

All right. So before we, I have a question for you. Yeah. I mean, obviously, you know, you started the bourbon road podcast. Was there, I mean, obviously now it seems like we're almost like the whiskey road podcast because our roads diverge a lot. They do. They do. Was there, was the bourbon road like the name you came up with and let's do it with the

I don't, thinking back to that time, I don't remember the whole process to come up with the name. I think it was probably something that was pretty easy to do at the time. I think I just wanted something that kind of, because the idea was is that we would, we would get out on the road and see all these places. You know, we just called it the bourbon road, but I don't know that it was this big deal figuring out what we're going to call it. It just, just Randy and I just said, what do you think about this?

Yeah, it sounds good to me. Okay, let's do it. Yeah, that might've been the origin story. So you heard it right there folks. Cause I was, I was kind of thinking that on the way here, you know, I'm listening to our podcast or some other podcasts on the way here. And I was like, wonder where you came up with that. But that makes sense.

Yeah, I think, you know, I had a little bit of a pause about a year after we started it because I saw there was a band, I think they were a new band though, called the Bourbon Road. I was like, oh my gosh, there's a music band. But from what I could tell, they weren't around before us, but still, who cares? It's a different thing.

Maybe they'd like to play the, you know, they could have come up with a theme song or something.

Maybe they could do the theme song, yeah. I don't even know if they're still around, but yeah. Anyway, Todd, what are we drinking in the first half?

So like I said, this is all from Los Lantern. This released November 12th, and I actually checked today, and every one of these is still available directly from them if you're one of those states that they can ship to. Also, some will be going to Sealbox, some will be probably like bourbon outfitters, and a couple other places. But this is their American vatted malt reissue. This is the fifth anniversary re-release of Los Lantern's very first whiskey. It was one of the first blends of American single malt ever created. It was created collaboratively by Los Lantern and the makers of six of the best American single malts from across the country. And those were Balconas from Waco, Texas, Copperworks in Seattle, Washington. Santa Fe Spirits in Santa Fe, New Mexico, Triple 8 in Nantucket, Massachusetts, Westward in Portland, Oregon, and Virginia Distillery Company in Lovingston, Virginia, which if you recall, we just had the Gypsy and it had an American Single Mallet. And I'm going to wager that's where that came from. Probably. Because it sounds like it's been there a while.

So that's a distinguished list of makers for sure. Yes.

So the way it makes it sound like, I don't know if they took some new barrels from them and created this or I don't know. The vatted thing kind of throws me off.

Yeah.

It makes me think that like it's kind of stored in a vat and almost like a Solera, but that doesn't make sense because while the age on this is two years to seven years, produced about 500 bottles, proofs 105, MSRP's of 90 bucks.

Now, what is a vat? I mean, if we were to say, because I know like a fooder is like a big wood vessel that's hundreds and hundreds and hundreds of liters. And then, you know, barrels are of course wood. Is a vat wood? I don't know. What do they call it? Tanked? If it goes into, into stainless.

Cause you know, you think of, if you've been to the stores and you've seen like, they call them the totes too, which are those big, big plastic things that hold, I don't know, what you need to do sometimes to stop something from, from continuing to, um,

Right. You know, you need to stop something in his tracks.

It usually goes in that like, I don't know, like single barrels, they'll pour into a tote and it'll sit there. Cause you'll see, if you've ever noticed on a Russell's reserve single barrel pick, it'll say dumped on this date. And then there'll be like a week or two difference before it gets bottled. And that's cause it's probably sitting in a big. a tote or something.

Yeah, I get it. I understand. I was just wondering if the term vatted meant that it was going back into something larger and would, or if it was going into something that would absolutely stop the maturing process.

Yeah, I don't know. If we talk to them again soon, but yeah, I'm excited. All right. It's nose.

Oh, fruity, fruity, bready, bready, sweet. Honey, not flowery floral, more fruity floral. Agreed. Yeah. But it does have that, uh, that nice sort of, uh, malt cereal note. Little caramel. Yeah. I would say definitely like, uh, you know, like honey, honey nut, Cheerio or something like, you know, like a, like a, uh, but what, with some kind of a fruit on it, it almost like a, uh, a lot of people slice up bananas, but I'm not getting like, you know, for their cereal, but like, but what about, um, like a, like a pear jam or something peachy kind of thing. Like, yeah, but like a jam or something.

Yeah. On some toast with a bowl of cereal. There you go. You got your breakfast. All right. I'm going to sip chip. Cheers.

That's really sweet. A lot sweeter than I thought it would be from the nose. Now that's my first sip of spirit for the day. Same. So, uh, normally that hits me a little more bitter than it should this time, but this is coming across super sweet. Oh, The oak is not like, it's, it's like more like a, like a fresh, it's not like an extra aged oak. It doesn't taste like it's been on the barrel for a great deal of time. More of a new oak flavor.

So like, yeah, that's sweetness, like honey sweetness, like honey bread, fruits. The nose doesn't stray far from the palette on this. Right.

It's pretty close. It's pretty good. I would say that it's, it's a pear. It's probably honey pear cereal kind of just a wonderful flavor though, but very, um, very aromatic fruit. Very nice. And it really does. You go back and knows it now that you've had it on your palette and it just confirms it. It really does. really a kind of a delicate, but over sweet, um, cereal honey pear malt. And you know, not a lot of ethanol on this. What was the proof? 105. Okay. Yeah. Very respectable.

Yeah. It's got a little zing. Maybe that's just that initial shock was like, like you said, this is my first pour of the day too. So, Maybe it was like, ah, taste buds woke up. Cause it seems to have settled down a little bit.

Yeah. This might lean a little Irish. Yeah. Agreed. Yeah. I like it. That's tasty. Yeah. All right. Well, we have, how many do we have to get through today? Seven. Seven. So we can't dilly dally. We got to be on the move here. That's right. All right. All right. Committed to memory.

So this one is going to be the American batted malt remix. And what they did was this, is took those five components, or excuse me, six distilleries, six different single malts, and added five more to the mix. And those new additions are from Andalusia Whiskey Company out of Blanco, Texas. Cedar Ridge, of course, out of Swisher, Iowa. McCarthy's out of Hood River, Oregon. Westland Distilling out of Seattle, Washington and Whiskey Daleback out of Tucson, Arizona. Proof has gone up to 110.7, 800 bottles produced, ages are two to eight years. This one retails for MSRP of about a hundred.

Okay. The color's a little bit darker on this, but not a lot.

Maybe like two notches up, I guess.

Yeah, just a couple of notches.

Honeyed straw. Yeah. That's just made it sound like it was a Lowe's paint color. Honeyed straw.

Okay. So this one gets a little more, um, darker fruits on this one. Yep. It's starting to shift just a little bit. Our classic stewed fruits. Yep. Cooked. Not as aromatic on the fruits, but, um, more, uh, let's just call it baked in. Oh, the honey's still there. The, uh, the serial notes aren't as prominent. So this kind of toned down. I'm expecting what was put in there was probably a little bit heavier.

Yeah. With the, um, Westland you think darker that's, you know, out West, you know, Northwest. So. The Texas is going to add some like, I know Andalusia does some really good single, single malts. So you're going to get some like maybe a little pop to it a little.

Yeah. It's good. I'm not picking up a lot of extra proof off of it and not a lot more, uh, oak on the nose a little bit, but the first nose outshines this one.

This one's a lot harder to pick things up, but it is coming off a little darker. All right. I'm ready to sip on this. Cheers. Cheers.

That's way different. Okay. This one is a little bit more fiery, um, a little more bitter. It's got, um, uh, kind of a little bit of a licorice note to it. Are you getting that?

First thing I thought of was like a, like golden raisins kind of thing.

Yeah. I'm getting some kind of a, like a, Black licorice note on it. On the finish?

I think I could see that a little bit. Yeah. Like there's a little... Yeah, I could see that.

Little anise. Yep. It's got a little bit more of a spice bite to it. Little bitter, but not in a bad way, not in an off putting way. It bites the back of the palate a little bit more.

Let you know it's there for sure. Yep.

Yeah. This one's got a little bit of leather on it. And, um, for me that, that I mentioned black licorice, but, uh, it's a subtle note. It's not like overpowering. A little drying. Yeah. Totally different from the first pour for sure. So the addition of these, uh, the five others really changed this quite a, it changed the proof a lot too, up to five points and, uh, and changed the flavor profile quite a bit.

I'd be curious to know if they, um, watered them down a little bit or kind of kept, cause it doesn't say it's cask, you know, there's no cask proof, but I'm wondering if this is kind of like a,

Uh, an infinity vat, you know what I mean? Cause you know, these guys are putting, putting out tons of product and they're obviously going to have some, as they're blending, they're going to have some parts left over and maybe they're strategically using those and adding them to a vat to create the vatted products. Maybe it's definitely worth a conversation with them. It's really good though, but totally different.

Getting a little candied orange almost now. And we called that first one, Brady. I would almost call it cost. This is a little like toasted.

Yeah. This is a little more toasted. I agree with that. It's got a little more spice, little, little, um, darker on the palette and, um, it's got a little bit more bite. Um, I think the finish on this one sticks around a little bit longer. Uh, I did like the, the flavor of the finish of the first one. a little, it was a little more pleasing, I think.

It's still good. It's just longer lasting though. Yeah.

It sticks around.

I mean, it's sitting for some time. Yeah. For those that are new to the show, Lost Lantern is a kind of an NDP out of Vermont that is owned by Nora Ganley-Roper, Adam Polanski. What they do is they seek out small craft distilleries and buy single barrels from them, whereas sometimes they'll let them sit there, I believe is what Adam said, and sometimes they'll bring them back in their own rick houses there in Vermont. Yeah, I mean, They just love shining the light on small American craft distilleries.

They do a great job.

We've had some really fun stuff with them. Frey Ranch, Balcones, we had the Whiskey Acres that we really enjoyed. We, I mean, I think Jim and I both would say like check them out. Yeah, definitely check them out. Especially in your Vermont. I mean, I bet their tasting room is just.

Yeah. And it's, it's a fun thing too, because they have a sort of a, um, I don't really call it a club. It's a club.

Yeah. It's a club now. I'm getting once a bottle once a month and I've getting all kinds of crazy, interesting stuff.

Awesome. All right. Well, Todd, have you got that one committed to memory? Yes. All right. So we had a 105, a 110.

Okay. We're getting ready to take a big jump, but there's a method to the madness. I mean, we'll see if it works. Okay. So this was a new one to me. This is Warfield American Single Malt. It's four years old. They're out of Ketchum, Idaho. One of the few American distilleries with traditional fourth size Scottish pot stills. Warfield is also one of the country's only certified organic distilleries. 100% Malta barley, ex-Burban cast for four years. 196 bottles were available. And MSRP on this one's a hundred bucks. That's one thing.

Since this place, deals with craft craft is kind of expensive.

And so if you're buying single warehouse from a craft and then reselling, it's going to up it a little bit. So typically their prices seem to be about 80 to 200.

Yeah. But a hundred percent organic. Yeah. So there's a single makers spirit in this. And it's not been blended or finished otherwise. This is just a single barrel.

This is just a single barrel. Yes. Uh, 196 bottles, four years, 135.4 proof. Ooh buddy. Apparently it is, uh, says they're bright balanced whiskeys reflect this mix of innovation, tradition, and the climate and elevation of the sawtooth mountains. Cool. All right. Let's hit that nose.

Little lemon zest. Oh, it does have lemon on it. Muscle getting like a, like a stone, like a, I've got that recently before, like a, like a wet stone.

Wet stone. I like that.

It's just kind of some mineral notes coming across.

It does. I'm still getting that lemon, but it's almost like there's like, it's been cut on a nice like cutting board. So it's kind of soaked into the wood.

So you're getting a little bit of that cutting board wood and they have the lemon. Now tell me, are you getting a little bit of a sour note on it? Like a. Like sour lemon or just sour. Like maybe a. Like, yeah, maybe like a sour lemon. Yeah.

Yeah. Um, not, not per se. No.

Okay.

All right. I'm ready to sip. Cheers. Cheers.

Oh, wow. Ooh, fire. Ooh, but it's creamy. Yeah. And it's, that's that Poxil though. Yeah. It's nothing like the nose, lemony, minerally on the nose. It's the palette and it's like this creamy wash. I'm trying to think of what it is.

I like this. Wow.

Yeah. It's really good. A lot of times you want the nose and the palate to align, but sometimes the surprise is interesting.

Like lemon cookies, like lemon zest bars kind of thing. With the powdered sugar on top, there is some sweetness too. It's almost like the butter doesn't come across on the nose, but it comes across on the palate.

Wow. Yeah. You were saying you had a lemon cookie. It's like the, the, um, the butter crust on the bottom of a lemon cookie or a lemon, lemon square. Lemon square. Like a lemon square.

Either way would work.

Yeah.

Oh, this is really good.

Yeah, it is. Bravo Warfield. Yeah. Good stuff. I've never heard of them.

Have you? No, I'm not. I mean, that'd be like a, one of those questions. Like if someone said, do you know a distillery in Idaho? I'd probably be just like, uh, no, not without Googling. Yeah. Nevada. Yeah. Colorado. Yeah. Um, I don't know. There's some, uh, if you recall the St. George, remember that was kind of lemony citrus and a little bit of bubble gum and hoppy thing. It's almost like a cousin to that a little bit.

This is grassy, like grass, a little grassy. I, I really like this a lot. And like I said, you know, I think a lot of times we, we kind of, we kind of hope that the nose and the palette align on something and that it's well balanced when it crosses the palette. But sometimes a disjointed nose and palette and something that washes across uneven on the palette, but with an interesting note can be just as exciting. Agreed. Yeah. Wow. I have never had this flavor profile before.

I know. I kind of want, like I said, I want to kind of compare to that St. George's that we had though, on time, the malt Migos road. All right. You always go back to like things like you're like, Oh, that I feel like that would be really similar. Yeah. But then have you ever done that? You've gone like, Oh, that has a similar note. And you're like, so you taste them side by side and they're like, you're like, no, not at all.

The difference between you and I is we both, I think when we both taste something, we go, Oh, That really reminds me of, but the difference between us is you're able to go back in your filing cabinet and pull out what it was. I can't. There's a lock on your filing cabinet. I know. It's like, no, these files are more than seven years old. You can't access them. And your junk files now. Yeah. Well, we had to move those to make room for new memories. Sorry.

That's right. I think it's probably time to take a little break.

Yeah.

And we've got four more expressions from Los Lanterns Fall Collection 2025. Stick around. Yep. All right, welcome back listeners. We're here in the second half of the show. In the first half, we tried three expressions from the Lost Lantern 2025 fall collection, all American single malt. The first four we have was the American vatted malt reissue, which was something they did five years ago when they took a bunch of single malts from numerous distilleries, combined them. This is kind of a recreation of that. The second was their American vatted malt remix where they took those five, or excuse me, six, and added five more single malts, which was impressive to take 11 single malts and make something delicious out of. Absolutely. And then lastly, the one that kind of, we'll be honest, you could probably tell, was the Warfield American single malt. Big boy 135.4 proof. It kind of knocked our pallets for a good loop.

Yeah. It's nice to have a short break in between now to sort of have some ice water, cool down the pallet, flush things out a little bit and get ready for. What will now be four more pours. Yeah. We did some pushups and pull ups and now we're ready for that.

It's like stretches. All right. So pour four is triple eight, 10 year single malt and triple eight is out of Massachusetts. Oh, okay. Um, it says here, lost Lannan hand selected this cast from triple eight on the Island and then tuck it. The distillery's traditional methods, long-aging times, and the maritime climate of Nantucket make for exquisitely balanced whiskeys that truly rank among the finest single malts in the world. Its flagship single malt, The Notch, is the longest-aged American single malt ever released and a beacon for what American single malt can be. 10-year-old. Yes, 10 years old, 124.2 proof. Looks like 174 bottles were produced. Like I said, 10 year Mashbill. It does say a hundred percent Maris Otter malt from East Anglia, UK. So for those beer guys out there, that's an old school, um, barley that was using a lot of Scottish and English beers and ex bourbon barrel casks. And yeah. Uh, MSRP I think on this one was a hundred. Somehow I missed putting that on that thing, but I believe it was a hundred.

All right. Well, let's check it out. The color is similar to the last one we had. Well, actually not. Yeah. Yeah. Similar to the last one we had sort of a straw, sunshine, amber, sunshine. I like it. Yep.

Good nose. It smells more like orchards. The orchards, orchard doors open.

Yep. a little more scotchy like. It is a little more scotchy and it's got a little bit of bubble gum on it too. Oh, I like the bubble gum reference. It does. It does carry a little bit of ethanol. I'm not going to say singe on the nose, but I can feel the ethanol biting on the nose a little bit.

I did verify it's $150 for this bottle.

Okay.

So 10 years. And like I said, small craft NDP getting small craft barrels. All right. Cheers. Cheers.

Salty. Scotchy.

Oh. Salty for sure. You know, salt like salted, salted fruits. Yes. Yeah.

That is very interesting. I'm just wondering if the whole Nantucket story you just told me affected me a little bit, but yeah, definitely. A little ocean spray there. Yeah. A little butterscotch.

Getting like, um, like apples.

Yeah. I think this is way, way over. This is fruit. This is fruit all day long.

Caramel apples. But yeah, I think there's like, like you said, there's like some little like influence from, like you said, a little salt there.

Yeah, something. I'm just wondering if they didn't a little bit might've seeped in the barrel there off the, Nantucket coast and one of those, what do they call them? Nor'easters?

Yeah, right.

Wow. That is something else.

Yeah, that's delicious.

That is. So yeah, no, I've not had an American single malt aged 10 years. So if this is what happens to them in 10 years, I'm starting to get really excited.

The single malt road is coming. The single malt road is coming. Yeah. This is really good.

We've had a couple of pours so far this round that have been interesting. I mean, off, off typical profile.

Yeah. I think it's really cool that, like you said, you're starting to find single malts in every state and there's, they're all so varied.

So this would have been a 2015 distillation. And so I, I'm just, it's blowing me away. Somebody was doing, putting American single malts in barrels in 2015 in the U S kind of interesting, huh? And we are thankful for that. Yes, we are. I know there were a lot of people playing with it a little bit back then. We had one of those early single balls from two 91 and it was pretty wild. I've had a 10 year, let's say Westland too.

Yeah. There's a few of them. Yeah.

Yeah.

All right. We got to keep on tracking as much as I want to sit there with that. We have four. Yep. The cool thing is we're not straying from our distillery this time. because this is the triple eight, 11 year single malt finished, or apparently it was aged in Sauternes cask. And something caused this to be really dark. This is a mahogany color. So this exceptional single malt was fully matured for 11 years in ex Sauternes cask. And this single malt is not only our first whiskey fully aged in Sauternes cask, it is the oldest whiskey that lost liners ever released. 229 bottles, 120.9 proof. Once again, the Maris Otter malt and yeah, French oak X saw turns. Yeah. MSRP on this one jumped up a bit, but I'm guessing for this. Yeah, sure. $180.

Oh, I just, I just noticed it.

Oh, there's a funk there. There is a funk there. Like that whiny.

So this has got that, uh, that really, old French oak barrel funk that just, uh, yeah, that's not the salt turn. It's, it's, uh, it's the, it's the barrel green.

Oh, wow.

Yeah. It's like, uh, you just went into a tech shop, you know, you know, and, uh, 1790s Calvary tech shop.

I'd say it again, but I'm getting like that golden raisins, not like the dark, you know, dark raisins.

Well, I do think that the fruits are a little bit darker on this. Are you getting a little like almonds?

Like a little like.

I mean, I'm getting the nutty aspect from the, from the French oak barrels. Yeah. Yeah. All right. Cheers. Cheers.

Oh, that was concentrated. That went somewhere, didn't it? Wow.

Wow.

These guys are crazy good.

Now that's a really sweet. That's really sweet. Yeah. This is a concentrated. It's rich.

It's, um, might hold up to a, like a medium cigar because it's like, so, like you said, it's so concentrated.

Yeah. This, this seems very concentrated, like, um, almost like what you'd get from like a tawny port finished whiskey, you know? Um, but, Very, very concentrated, very dripping, very syrupy. Yeah, the color kind of led us in this direction, but I didn't expect that.

It's really good. Getting it.

Are you getting that, uh, Nantucket salt or maritime? Maybe I'm just getting used to it. I definitely got it on the first one. Yeah. Uh, I'm not, not really getting it so much on this, but, um, yeah, it still reminds me of that, like old tech shop kind of letter.

I think my almonds have become a little more like honey roasted almonds now.

Yeah, I definitely get the nuttiness out of this and the golden raisin, like figgy things still going on.

Really good. All these are so different.

I swear, if somebody didn't tell me this was Saturn, I would say it was like Connie port. Yeah.

Yeah.

Yeah.

There is, I think there is one other. bottle in this collection and that we didn't get, you know, you don't complain. So I think it's called smoke and shadow, which is kind of, they've done that one before. So I'm sure it's, I think it's kind of one, they blend themselves kind of thing. So, but.

Wonderful. Wonderful. All right. It's going to be, we're going to do winter, winter chicken dinner again, right? It's going to be hard.

These are all, I know these are all really good, but they're all so varied. So it's going to, it's kind of dependent on what you're in the mood for, I guess.

I'm just trying to, I'm keeping, I've kept some of each, so I'm going to be able to go back and try them as we, as we decide to score. But seven's a lot to keep track of.

Yeah. All right. What's, what is number six? All right. You've been clamoring for some peated. Yeah. I've got you some peated. Okay. So we're actually going to say with the same distillery, this is triple eight, 10 year peated single malt. Wow. This clocks in 115.9 proof, 196 bottles, six years, six months. And let's see, what does it say? Made with a hundred percent malted barley, smoked with peat from Scottish Highlands. It was aged for six years in ex bourbon barrels. And MSRP on this one's only 120. Okay.

Oh yeah. Now back to that lighter color. Yeah. Back to a lighter color. And boy, you don't have to get it very close to your nose before you realize you're got some pizza.

You've gone into the Pete. So there's probably some people that are tuning out at this point, but that's all right. We appreciate you sticking along because you should probably wait around and listen to see what we think. See what we think. Yeah.

Definitely has that, uh, that sort of a iodine medicinal kind of note to it. If you're from the old school, like us, if you ever remember those little, um, toothache patches they would put on your teeth when you were a little kid, when you had a toothache and it would numb you up. Uh, what do they call that stuff? Um, there's like, it's like that's pre-ora gel, I guess. Right. Pre-ora gel. Oh, definitely pre-ora gel. No, these were like little wool patches that had an ointment on them. And you would just, they'd put it back in your mouth on your teeth. It would just numb you up and take away the toothache.

Now we have science and we know what to do. Yeah.

This is okay. I'm obviously much older than the majority of the people around me, but. Right. Yeah, so definitely an iodine, a medicinal note. What about the Nantucket brine? Do you get anything? Maybe a little? Yeah, I think so. I think I'm picking a little bit of it up. But it has a nice fruity note to it behind all of that.

I'd say like your apricot type thing, maybe?

A little bit more, yeah. A little bit more of a peach goes citrusy a little bit. So apricot would be good, I think. Yeah. All right. Let's check her out. Cheers. Cheers. Very velvety, great texture, buttery. Holy heck. That's good. Um. Definitely getting the, the iodine medicinal kind of wash across my palate.

But it seems like, I was expecting more from the nose. Does that make sense? It seems like it's there. Yeah, but not like it was, I really thought it was going to overpower us a little bit.

And it's not. I think it's tactfully done. was Novocaine, Novocaine Patch. Okay, that makes sense.

That's what we had.

Iodine, Novocaine. My goodness, we didn't have a lot of stuff back then. I mean, if you go back another generation, all they had was whiskey.

Oh, I mean, I remember like getting a really bad cut and my mom like putting kerosene on it. And I'm like, yeah, just weird stuff like that.

Yeah. Yeah, I mean, I was born in the 60s. Just dab mud on it and go on, boy. But yeah, you go back a few, you don't have to go back very far at all. Well, obviously you go back another 30 years and whiskey was medicinal. So, I mean, it was strictly medicinal use because you weren't allowed to drink it. Right. Except for medicinal use. But anyway.

I would have had a cold at all times if I lived in there. I know it.

Well, I guarantee you that during prohibition, there was a cask of whiskey in every Senator's office, I'm sure.

To live in those times and to like, yeah, I don't know.

Cause they all had prescriptions, I'm sure.

I like it. I guess the one thing I like to think is maybe if I had lived in Frankfurt during those times, I would have tried to been friends with somebody that worked at a distillery or something and like hung out with them a lot. Oh, wow.

All right. I'm going to have to take a drink of water though, before we move on to this next one. Okay. Sounds like a plan.

Some high quality H2O.

Yeah.

Good stuff. All right. We're going to stay on the pitted path. This is McCarthy's 10-year peated single malt. Okay. Los Lantern hand selected this cask of McCarthy's American single malt from Clear Creek Distillery in Hood River, Oregon. McCarthy's is the first American single malt and the first one we fell in love with, they say.

So are they saying McCarthy's made the first American single malt?

That's what it sounds like to me. And I, I feel like that's kind of where it got its origins.

Yeah. I thought it was either Colorado or the West coast somewhere, but yeah.

So 250 bottles, 10 years. Uh, let's see. It says it was aged for 10 years and a 400 liter fourth fill Oregon Garriana oak cask, which that's the second time I've seen the Garriana. And I, It was another single want that did it. Like maybe even a Scotch that did it. Um, but this one retails were one 50 and the proof is one 18.6, one 18.6.

These have all been respectable proofs. I think the lowest we've had today is one Oh five.

Yeah. And that, like I said, Oh, like I said, I was a little worried about that in there, but I wanted to keep the triple eights together. And obviously I wanted to keep the peds together at the end.

So, Oh, wait, this one has a little bit of a smoke note to it.

Oh yeah. It doesn't say if it was the Scotch, you know, Scotch peated, but, or if they peat themselves, this is a little like, there's some darker, like a darker.

Yeah. It's like, it's a, it's more of a whisper, but, um, I wanted to make sure I wasn't just carrying over from the last pour, but, um, There is a little bit of, of smokiness to this.

Oh, wow. Like take, go back to the nose on the, on the last peated. I hate to say like bright peated as opposed to like dark peated. Does that make sense? I mean, the color's a little darker too.

Yep. Well, you know, this big, this, this larger barrel that they used, this larger container that they used for this, um, may have had something in it that introduces this smoky note.

Yeah.

Yeah. It's definitely more savory, more savory.

Agreed. Agreed. All right. Cheers. Cheers.

Hmm. Now we're campfire. Yeah, I feel like campfire marshmallows. Get a little like dark leather. Yeah, leathery.

But the campfire smoke is perfect.

Yeah.

It's like if you left your clothes out, Yeah. To dry by the campfire kind of thing. And like you came back to him a couple of days later. Yeah.

So this is not like a Pete smoke. This is more an Oak smoke, more like a, if you've ever had a fish smoked over Oak or anything smoked over Oak, it has this kind of a note to it.

The interesting thing is I'm getting like not your orchard foods, but like berries almost like, um, There's like a little blue, like a blueberry cobbler. Yeah. I agree with that.

Maybe it's a blackberry cobbler cooked over an Oak fire. They took the top off the Dutch oven and the smoke just sort of laid into it. This is very interesting.

Yes. This is, uh, I feel like this is the one. you kind of sit with and sip for quite some time.

So this would be, so somebody who is like, um, not kind of a, not like a peated whiskey person, but wants to like dip their toes in the smoky flavors of whiskey. This is kind of a good one.

You think so?

Do you think?

See, I think I would, I would almost say the first one. You think so? I don't know. The previous one you mean? Yeah. This one's so like intense and a little darker. This is campfire. A little overwhelming for some folks.

Okay. I just think that most people can relate to campfire flavors. Yeah. Campfire smoke.

I think the first one, the nose would alarm people, but the palate, like I said, we said it.

Well, the big difference between the two is one is more of iodine medicinal kind of smoke and the other one is more oak campfirey kind of smoke. Almost an ashtray smoke, you know, like ashtray campfire, where the other one is a little bit more medicinal.

I'd even say like on the nose, burnt tire. On this one? Yeah. OK. Or like, yeah. And I don't mean that in like a. Yeah, I've seen burnt tire and like other things, but. It's a different nose.

Yeah, it's going to be hard to rank these because these flavors are intense. They're very impressive. They're well-crafted. They're good. And they're not in the same ballpark as the others that we drink. The others are more delicate.

Um, but I think that's a great thing. I mean, the range of single malts is as extensive as bourbons are. I think you could get so many different bourbons with different flavors, but single malts is like, yeah, you know, with, with bourbons, it's a very narrow field, right?

I mean, compared to what you can do with malt whiskies, I would think, right? Because bourbons are very strict.

Yeah. But I think you could still get a lot of like, I mean, obviously each big, each of the big distilleries has its own, like, there are those true characteristics. Whereas single malts, that's a, that's a whole new ball game.

Yep.

But yeah, I feel like this is one for an American single malt, someone that's had American single malts and definitely Peter versions. Yep.

All right. I'm, I'm, I'm going to go back and, uh, And taste through these again. Okay. Are you going to do the same or do you know already what you, what you like?

I mean, I've got my one and two, I think I've got my one and two and I think I have my three.

All right, Todd, where I think I have my, uh, I think I've got my winners in my head for the top three anyway. Yeah. We'll just do seven this time.

We don't want to get it too confusing.

So, uh, I think my number three, and this is, I think three, four, five, six, and seven are all kind of not far off each other. They, they, they, they differ a lot in profile. So it's, it's very hard to compare them one to one. So it's really about what you like.

Yes.

Uh, so, but for my number three, I am going to choose, uh, the triple eight, 10 year, which would have been our first pour in the second half. Okay.

My number three is going to be the triple eight, 10 year peated.

Okay. So it's really a matter of preference here. Yes. Okay. I love the two peated. I love the peated and I love the smokey oak of the number four. I remember the name.

Which was the McCarthy's. The McCarthy's.

Yeah. I don't know. I just, it's hard for me to, I just have to go by what, you know, at the moment, what hits me, what I like.

I like that the smoke was like a, we just had that burnt church. So it kind of reminded me of that. Whereas you got the fruits and then all of a sudden there was like this little bit of that Petey smoke at the tail end. It was just this nice fruit forward, like a Scotch. And then that kiss of Petey. Kind of, yeah, made me, made me all fuzzy inside. All right. But I'll go with number two. My number two is actually going to be the 10 year from triple eight. Yeah. Just the straight 10 year.

Okay.

Yeah. So your third place.

All right. Well, so, uh, my, my number two is going to be the very first pour of the night. I love the delicate nature of it. I love the, this was the American vatted malt reissue.

So six different components.

Yep. I really liked it. And I think it was just, it just, it just danced on my tongue. It had this delicate nature to it. It was, I have to be honest, it was a little sweet for me.

Yes.

But I just think it was so like enjoyable to drink. I just really liked it a lot. It just, everything played well on the tongue. The nose matched the palette. It was just really good.

Yeah. And hats off to them to, you know, taking six very different single malts and making it, making that. I mean, We've talked about it. Blending is not a easy job. Just because it sounds good on paper does not mean it will taste good on the palate. Right. All right. What's your number one?

So my number one was the third pour of the first half. It was the Warfield.

Yeah, Warfield from Idaho. And I'm going to agree. Yeah. It was over the top good. Surprisingly.

Yeah.

Like you never know. It's like a box of chocolates. Like you never know where you're going to get out of something you never heard of. And that one. blew me away.

Yeah. I, uh, I, I think this was a, you know, to, to receive this collection, uh, in the mail would just be like tremendous to be able to sit straight through these and share them a little pricey, but yeah, it's a little pricey, no doubt, but can you imagine sharing this with a group of friends that really like single months? Yeah. Oh my goodness. Really, really good. So hats off to, uh,

Warfield. Warfield. Out of Idaho.

Yeah. Out of Idaho. My goodness. Number one pick. We both agreed on that. And there's a little, we differed a little bit on the other two, but I would say the second place probably went to the tenure. And the third place was a toss up because we kind of bounced back and forth.

It would have gone deeper and deeper. Yeah.

I think it was either you liked, either you liked the, uh, the Pete or you, or you preferred something else. Yeah. So, but, uh, yeah, lots of fun. Thank you. Lost Lantern for making our day. We had such a great time today doing this. I highly recommend that our listeners, uh, hop onto the Los Lantern website and check them out.

Yeah. And if you're in Vermont, I forget what part they are, but I know they have a tasting room there.

Yeah.

I mean, you talk about fun. You could travel the States, but it's just sitting in Vermont, you know?

Absolutely. Well, I'm not going to mix all these together today, Todd. There's just too many of them.

That's probably a good idea today. Maybe you can mix the two peated, see what happens. And then the rest, maybe.

Yeah. I guess. Yeah, I could do it.

If you're feeling, if you're feeling like a lab tech kind of thing.

Well, why not? Let's do the two Peters.

I'll try that with you.

All right. Cause I had about equal amounts of, uh, the, uh, the triple eight and, uh, what was the last one? The last one was the McCarthy's, the McCarthy's. Yep.

Yep.

Okay. The camped it down a little bit. Yeah. But that campfire is still strong. It is. All right. I actually prefer the campfire to be honest with you. Oh, really salty.

Wow.

How did that happen? Triple eight took over the.

Now taste straight up like a like a. I love scotch almost.

Yeah, yeah, really good.

Kind of like a pseudo art bag. Good stuff. I know that was fun. I am so glad we are able to get this.

Believe it or not, I'm going to do the other ones than the non-smoked ones and just see how they come up. Cause it's just, it's just what we do. That's what you do. That's what I do. Normally you're looking at me like, why the hell are you wasting your whiskey? But you never know. You never know. Last show. Was it last show we got quite surprised?

Yes. And that's the thing though, since these were small samples, if you recreate this and this is the best thing you've ever tasted, well, then you're going to place, you're going to place five orders.

That's really good.

Yeah.

Yeah. So, um, yeah.

So the, the five non-smoked whiskeys, that's the batted Jim re issue issue.

Yeah. You'll never be able to create this. It's good. It's worth drinking. When I had a little smoke to it and then we'll be good to go.

Here it is. He's all seven. He's all in. That touch of smoke my nice. Yeah.

Yeah. Okay.

Nice. Yeah. That actually worked.

Um, well, a lot of these whiskies or at least some of these whiskies were already well blended to start with. So we just well blended them a little bit more. Yeah.

Well, I'm just going to let the folks know if you want to do a little deeper dive on last liner and you can go to their website, lost liner and whiskey.com. Like, uh, yes, go support those guys. They're awesome. I love, you know, we often talk about, you know, the little guys need our love right now. I mean, absolutely. Things are down in some areas and well, the big guys have gone through this before. But I think there's a lot of weather, the storm and, but there's a lot of great products coming from small places and yeah, check them out.

Well, not only that, you know, if you live in a town that or near a town that has a small distillery, a craft distillery that produces, you know, lower volumes and has, you know, they have a, a tasting room and a tour and give them your love. Yeah. You know, um, frequent your local distilleries, take care of these guys, help them out. Things are a little slow right now and they can use the help and it's Christmas time and it's all about giving, right? That's right. Get some gifts. All right. Well, you can find the Bourbon Road on all social media outlets. You can find us on Instagram, Twitter, YouTube, TikTok, Facebook, threads. We do all those places. We put out a show every single week on Wednesdays. Todd and I get together sometimes. It's just us. And guess what? It's probably going to be just us for a few more times because we've got to get caught up on these samples. But we're going to do the Malt Migos show here real soon. It's definitely going to happen, folks. I know you don't believe it. It used to be like our bonus pours we never got to. Now they're like, well, they're never going to get to the Malt Migos show either. It's just hard.

So little time, so many things to do.

But we'd love you to listen to us every week when we put out the episode. The best way not to miss one is to scroll to the top of that app you're on, hit that subscribe button. That way, when we put out a show, you'll get that notification. You don't have to worry about looking it up and checking and seeing if it's out. It'll pop up on your screen and let you know that there's another one ready to listen. Put on your headphones, join us, have a good time. We'd also like you to head out to the Bourbon Roadies on Facebook. It's our private Facebook group. Just search out the Bourbon Roadies. pop on in and hang out with the guys and gals and talk whiskey. It's a lot of fun, great people. But until the next time, we'll see you down the Bourbon Road.

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