487. Overholt Overload: Tasting the 10, 11, and 12-Year Cask Strength Ryes

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 pour and join us.

Hello there, this is Drew Hanisch of Whiskey Lore and I'm so happy that the Bourbon Road guys are going to let me promote a little bit about my new book coming out called Experiencing American Whiskey. It is a travel guide to whiskey distilleries in the entire United States. Lots of details in this book to help the traveler along the way and I'll tell you more about it at the break.

Hello listeners, welcome back to another episode of the Bourbon Road podcast. It's Todd and I'm here with Jim and we've got something we kind of promised to do not too far back. And yeah, I finally was able to round a few things up. What are we going to go through today, Jim?

I think what we're going to do today, Todd, and thank you for putting this together, is we're going to do a side-by-side comparison. of the extended age Old Overholts. So these are the 10, the 11, and the 12 year old Old Overholts rye whiskies. And I think we told somebody a while back, you promised that we would bring them side by side and tell everybody what we thought.

Yeah, we finally kept a good promise, yeah. Sometimes we forget to keep our promises, but this one I came through for.

And we're also going to, uh, we're also going to play a little game at the end too, by, by mixing it up, right?

Yeah. At the end, uh, I think we're, I, I took my, uh, bottles and I got mine pretty, uh, pretty evenly allotted. So there's about, yeah, about 10 MLs of each. So, and I let it's been sitting there for a while, so it should have blended pretty well.

So that'll be the, that'll be poor for.

Yeah. And we'll give our rankings on all these. So like we've also said, you listen to show long enough. Like I think one of the really cool things about old overhauled is it is the longest, continuously maintained whiskey brand in the U S. So it has been around since 18, 1810, which is, that's pretty impressive.

That is very, very impressive. This is literally right before the war of 1812, even my goodness. I mean, that's, that's, that's our second bout with the British. So.

Pretty amazing. Yeah. And it was started by Abraham Overholt in West Overton, Pennsylvania. So this was, this is one of those like kind of original Monongahela ryes. I mean, this is, they were more known for like their higher rye content and malted barley. Whereas, you know, this was, this brand was bought by Jim Beam in 1987 And that's kind of when they took that mash bill and kind of Kentucky-ized it, if you will. So now it's a little more corn, you know, it's got the corn in it. And some might say it's kind of a bourbon drinker's rye, I guess, is what kind of what they go for. But they've really revolutionized and brought this, you know, this brand back to life. Because, I mean, you know, as well as I do that I guess probably what six, eight years ago, there were two overhulls to be found and now, yeah.

Yeah. Yeah. Sometimes the, uh, the old historic brands end up find their way. They can find their way to the bottom shelf. And Overhold has always been a value rye, right, for the most part, historically. But for them to invest in the brand and come out with some higher end releases, kind of refreshing.

Yeah, so I mean, most folks probably see that 86 Proofer, I believe. And then of course, I mean, probably the most popular rye they have is probably the Bottom of the Bond, I'd say. Yeah.

And it's always been a well-respected ride. People love it. It, uh, it finds us well. It's way into many wells behind the bars.

I was going to say it is, I think that's David, uh, Sandlin at the house of commons. I think that's their house house ride that they use a lot of cocktails and things.

Good deal. Well, what do you think? Should we get under that first Porsche?

Yeah. So we actually featured this one on, uh, an earlier show. This would have been probably the. It's been 2024 because this bottle came out in 2023 and this is the 10 year. We're going to do these in age today because the proofs are kind of a little bit all over and this is actually the highest proof of the three. Um, it's 60.5% ABV, which comes out to 121 proof MSRP. If you could still find it on the shelf is about a hundred bucks. Um, like I said, this one came out in 23 and I'd say it's probably you've run across this. You've kind of found a hidden gem, I would say. Cause we really liked this when we first tried this.

All right. Definitely. Yep. Oh, that's nice. That's a dark cherry dark. Yeah, very dark cherry kind of a also kind of a warehouse nose to it. OK, OK, warehouse nose.

Uh huh. It doesn't come off as like a, you know, that minty or grassy, it's

Yeah, I was going to say it does have a little bit of a, a rye spicy freshness to it, but not mintiness, not, not, not dill, not clove, not, you know, just nice, right. Cheers. Cheers. Wow. That is really good. Yes, it is. Definitely nice dark cherry.

Almost like a honey. It's like got a real like, like I said, cherry honey combo kind of thing going on.

Yeah, but it's got this really nice, well-aged, non-candy rye, but the cherry is, the cherry's nice, but it's not overly sweet. It's got this nice balance of oak, that rick house aroma, and that wonderful dark cherry you talked about. But it does have that lighter breath of rye spice that brings life to it. clearly a rye when you're drinking it.

For this particular edition, all the barrels came from warehouse B, which is in Claremont, of course. And apparently it's kind of like an escalator or elevator warehouse. It has like 12 high barrel ricks. So that kind of gives it a little more constant temperature control in that particular rick house compared to some of the others. Because when we get into the other two, They both come from the same Rick houses. Okay.

It's got a great color to it. Yeah. Um, nice texture.

Now the reason that came out at 121 proof for this particular version was back in the forties, you used to be able to get old overholt cask roof. And it used to come out at 121 proof back in those days, which is kind of interesting. Because usually you'll see, you know, 86 proof was very popular, obviously, and then the bottled and bonds, but it was rare during that time to see anything over 100, really.

Except back at an older episode, episode two 44, we had overall old overholt's 114 proof on back then.

Okay.

That's been a, that's been a minute. That's been 250 episodes ago.

Yeah. That's the one that's got the red red cap, I believe, or something. Right.

Right.

Kind of on par with, uh, Oh, granddad 114.

Absolutely. This is really a great whiskey. Now, did you mention the price on this?

Uh, this one retail for about a hundred. And like I said, this one will be, I mean, if you run across it and you've run across some a bit lucky, maybe it's in the row with like the 11 year or the 12 year and it's tucked in behind that kind of thing. Cause I mean, you know, like I said, this came out in 2023 or late 24 or early 24. So it's. It's for the most part, I'd say it's, you know, you might find it at bars and then yeah, some friends might have it. I would hope.

Right. Well, somebody may get lucky. Keep your eye open.

Yeah.

It's tasty for sure.

Yeah. It's got a nice little spicy, like like a little white pepper leaves on the, on the pallet at the end.

Yeah, the hug is solid. It definitely grabs a hold of you a little bit. Gets a hold of that chest and lets you know it's a higher proof. Sticks around on the palate too, has a nice finish. Overall, a great whiskey and for that $100 price tag, I would say, I'd pick it up.

Yeah, considering it's in that $10 a year kind of range, which Seems to be disappearing a little bit in some cases, but that's one of those.

Yeah.

One thing folks will notice that, that a gentleman that it's on all the old Overholt labels is indeed Abraham. It's a picture of Abraham Overholt. He's got kind of like the, uh, the bald bald top and kind of like the, uh, I don't know what you call that. Like the, the wings that kind of went out on the sides.

So in the early 1800s, uh, this whiskey would have found its way to our neck of the woods, uh, on flat boats, more than likely, uh, out, uh, down Monongahela and down the Ohio river, all the way to the falls of the Ohio here in Kentucky, where everybody had to disembark because the falls prevented a significant travel downstream. But then they would re, uh, Reload their, their barrels and take it on down. You get it up in St. Louis and then on down to New Orleans, but eight early 1800s, 1810. That's a long time ago, but right. Whiskey was prevalent in the frontier and certainly old overheard was finding its way into, into this part of the, into our neck of the woods. Anyway, for sure. Not in bottles yet though. People, I think people visualize the whiskey in bottles, but no, it was cask only back then.

Right, right.

I guess they had jugs, right?

Maybe. Well, I mean, that's what they say back in the day. So like your bar back in those days would have barrels and you basically took your, you know, you've seen those like ceramic jugs and that's, I'm sure they had branded versions. So, you know, you took your jug, you filled it up. He paid, I don't know, four or five bucks back in those days for a full jug. Yeah. Yeah. This is, uh, I haven't had, we have, I don't think I've had this one since well, I shared the heck out of that one bottle. Um, going back to the nose.

Wow. Love it. Yeah. Love that.

This is one of those bottles we got introduced to thanks to the beam barreled and box set, which we've been talking about because some folks out there might've heard they are, I guess, canceling that subscription service. It was basically what it boils down to, which is kind of sad because, well, I was, I've been in it since the beginning and that was actually you guys. that would then you and Mike had the passwords and passed that out to some folks and I signed up for it immediately and got some really unique stuff. So it's kind of interesting to see that go and sad as well. Like I said, we got to introduce to a lot of fun stuff like that Worcestershire finish Jim Beam product and some of those distiller shares have been interesting. So it's kind of Bittersweet that it's ending, but who knows?

Yeah. Well, maybe it's just on a lengthy pause. It might come back someday. So we can only hope.

I guess it will help my wallet though. Right.

That's for sure. All right. Should we move on?

Yeah. As much as I hate to that 10, it's been, like I said, it's been a while since I've had that. It's.

It's really good.

That's excellent. So it's going to be interesting to see. Okay. So this end of 2024 is kind of when this was released, this is the 11 year. Got a decent little drop in proof this time. So 53.7% ABV, which comes out to 107.4 proof. It also retailed for about a hundred dollars. This is one I never Saw on the shelves, I saw the 10 and I've seen the 12, but for some reason, I don't know. Just never saw the 11 pop up.

And is this the one we were waiting on in order to do this comparison?

Well, I had to find another 10, which like I said, I was a big fan of that anyway, so it did not break my heart. And you know, to be honest, I got them at about MSRP.

Okay.

Good deal. Through some, through some channels we'll say.

Yeah. All right. Well, color's very similar.

Yeah. I had all three of the bottles sitting and I mean, you know, I'm sure there's some sort of color spectrometer or something that could tell you, you know, like one's a little darker by some small percentile, but yeah, they were all pretty close. I don't know if you got your glasses side by side to kind of.

Uh, the 11 is just a hair darker. Yeah. Not by much, but just a bit.

Like I said, the first one came from warehouse V all of it, but this one comes from MJ F and five. So there's any of those, uh, big gene Jim beam aficionados. They probably know where those are. Where they are. Right. Right. I think you'll start to see beam kind of tout those. Cause you, you know, we, we had the hardest Creek Beaver and the owl and the mushroom and those focused on those out there on the shelf.

I ran into a few of those the other day. Well, lighter on the nose. Yeah. It's definitely different on the nose. A little bit lighter. Uh, the cherry is not as dark. Are you getting a little nuttiness like almost like a little bit? Yeah, I am. I'm getting a little more nuttiness on this and maybe that, that lower proof point has kicked that up a notch.

Yeah.

Still getting that, uh, that, that Oak warehouse nose on it. The, but this was a little bit lighter, cleaner nose. Maybe.

Yeah. It's just a little harder to pick up for some reason too. I'm not sure why.

Yeah.

Good though. Cheers. Cheers.

Okay, this one's got a little more candy on it.

Yes, that is candy sweet. Yep. Like maple, I'm getting like some rich maple syrup.

Yes.

Wow, for such a tame nose, the flavors are a little like dark and luscious.

Have you ever had those wooden sticks that have the brown crystal sugar on them? You know, they dip them in and they get the, that's what it reminds me of. That reminds me of those crystal sugar sticks. I don't even know what that sugar is made of. Is that like some sort of a cane sugar, a cooked cane sugar or brown cane sugar?

Yeah, probably something like that.

Yeah.

Speaking of brown sugar, that's on here too.

Yep. Not as much cherry on this one, but definitely more candy sweetness.

It's got a great texture though. It's very soft on the palette.

That nuttiness is there for sure. Wow. I do like this one. This one's a little more balanced for me. Uh, the 10 was, uh, Uh, had a much more, much more impact on the palette is much more concentrated, had much more flavor per square inch. If you want to say it that way, but this is a little more balanced. It's a little, uh, and that's probably that lower proof point that extra age, the extra year of age. The finish is not as long on this one as it is on the 10.

Agreed. It's leaving a nice... This ends really sweet, I guess.

Yeah, it does. The sweetness has kicked up a significant notch on this one, and it's interesting. But you know, rites tend to do that. They've got that turning point in their aging. And of course, because this is a different rick house, who knows what's playing to make things happen like this. But this one has become candy sweet at 11 years, whereas the other one was not. But it still maintains that, uh, that, that Oak Rick House nose to it. It's got the, that a little bit lighter freshness to it, but I think on the pallet, it's more balanced. It distributes a little bit more balance on the pallet.

Yeah. And I think it does well at that proof point.

They're definitely different whiskies.

Yeah. And that's, that's what's really neat. I think that. You can take the same mash bill, yes, like we said, different rick houses and come up with some totally different flavors. All right, shall we take a short break and enjoy this 10 year and 11 year a little longer and then? Come back and we've got the 12 year to go and then we've got, uh, yeah, some blends to check out too.

And then we are going to do winter, winter chicken dinner at the end, right?

Oh yeah, we have to.

All right. Sounds good. Well folks stick around. We will be right back.

Hello there, Drew Hanisch, Whiskey Lore, and I am excited to announce that I have a brand new book coming out called Experiencing American Whiskey. If you have checked out my travel guide to Experiencing Kentucky Bourbon, you'll know that I go deep into the details of Kentucky Bourbon. Well, imagine that I've spread this out across the entire United States now, and I'm covering a thousand distilleries, coast to coast, and even Alaska and Hawaii. I have 227 detailed profiles in there from the distilleries that I've had firsthand contact with. I give you all the details that you need to know, like when they have tours, if they do tastings, cocktails, and everything is in a state by state format so that you can roll through, find your particular state that you're traveling to, and have all that information at your fingertips. On top of that, I have a website resource where you can bookmark and actually create a wish list of the distilleries that you'd like to visit. I cover state regulations so you know how many bottles of whiskey you can walk out with from a store, from a distillery and so on. So it is an exciting book. It is the biggest thing that I've put together to this point. And right now it is going to be going on sale on January the 13th, but it is It's actually available for pre-order right now at whiskylore.org slash shop. That's Whiskey Lore's travel guide to experiencing American whiskey.

Hey there, Bourbon Roadies! It's Diane Strong with Bourbon on the Banks. I'm popping in to let you know tickets for this year's Bourbon on the Banks Festival go on sale March 17th, and we've made some exciting changes. For the first time ever, special access ticket holders will enter at noon. That means just 300 guests will have the entire festival grounds to themselves for an exclusive one-hour experience. As always, tickets move fast, especially the special access. So set your alarm and mark your calendar for March 17th, 10 a.m. Eastern Standard Time. And if you're rolling in with a group of 10 or more, reach out to me directly. I'll make sure you receive a special group discount. We can't wait to see you on the river.

All right, listeners, welcome back to the second half of the show. In the first half, we dove into some old overhauled 10-year cast-strength rye. We followed that up with the 11-year old overhauled cast-strength rye. And now we're ready to jump up another year, I guess. So this is like the senior, right? You got 10th grade, 11th grade, and 12th grade. So 12-year means this is the senior gonna graduate, I guess. What happens next year?

At college. College. Freshman again. Back to freshman, right? So what'd you think of those first two, Jim? I liked them a lot. Now they were definitely different whiskeys. And I think we mentioned that at the end of the first half that they were very different. The proof points were drastically different. But also the way they presented themselves, uh, the, the tenure had a more powerful impact on the palette. It delivered this wonderful, uh, uh, dark cherry note. It was very nice. Uh, didn't have any kind of, uh, typical high rye rye notes. It was kind of a nice Kentucky rye, more or less. And then, of course, the 11 changed it up. It came across the paddle a little more balanced. It was much lower proof, but it had started that candy sweetness journey. And it was really nice to experience that. The finishes were different on both of them. I would say the 10-year finish was more lengthy. The finish on the 11-year was a little more flavorful. So just different.

I would also say the 10-year spicier finish, 11-year sweeter finish.

Yeah, exactly.

Yeah. All right. So the 12-year, all these barrels came from, again, MJFN5 brick houses there in Claremont. Uh, it's 58.5% ABV, which comes out to 117 proof. So they upped it back up.

All right. Well, good deal. So we're jumping back up.

Yeah. We recently had this on the show, but that's what kind of made us, Hey, let's get the 10 and 11 and do this comparison. So. Noses a little more Barry forward. Like, uh, I think. Raspberry strawberries almost like jam.

Yeah, definitely getting that Todd. Good call out. Nice. But it does have a sweetness to it. A little bit less of the Oakey Rick house shop floor kind of nose there and a little less nuttiness too, but it's still there. It's still there. It's just toned down just a little bit.

All right. I'm ready to sip.

All right. Cheers. Cheers. Oh, that's nice. I like that.

Oh yeah.

That's really good. That series back a little bit, but this berries are there too. Yup. Like berries and cream kind of thing. Yeah, it does have that sort of a sweet cream icing kind of bit to it. So this one's sweet as well. More fruity, more sweet, candy-like.

Getting a little bit of like leathery finish. And like some, just a dash of white pepper. Cause it's actually reminded me of like a combo of the 10 and 11, which is interesting. Cause it's got the sweet initially and then it kind of finishes a little spicier and a little leather, you know, that leather note.

Yeah. This is, this is also well balanced on the tongue. This is a mid-palate rye. It sort of hangs on the mid-palate. It is balanced, but it does concentrate a little bit more on the mid-palate. Definitely getting that dripping on the sides a little bit. This is a salivating whiskey, right? It really makes your salivating glands kick into overdrive. A little bit darker, too, when you look at it. This was definitely the darker of the three. Uh, I would say the, the texture's up a notch too. A little bit more velvety.

Now this one, I think the MSRP on this was about one 10. So it climbed a little bit. One 10, probably one 10 to one 20. But again, you're in that $10 a year range, which.

Which is, which is good. And it's also the proof points are up. So you're at one 17 or so. So yeah, I think it earns its keep at one 10. Great nose, going back to it. The finish on this is very lengthy, like the tenure really sticks around for a while. I've just had a constant.

The finish is like a combination of the two, because I'm getting the sweet and a little bit of that spicy tingle.

Yep. Which is nice. Kind of the best of both worlds, right?

Mm-hmm. But I am curious to know if they'll keep on going down the line. Will we see a 13? I try to keep up with, there's a really cool Instagram guy named, I forget his name, but it's called coming whiskey. And he kind of like posts like screenshots of TTB label approval. So that's where a lot of folks go to see what's coming down the pipeline from some of these distilleries. So go check that out and see if there's any news on a 13. Cause I'm like, So this is kind of a fun series. Why not keep going until you get, I don't know, 20.

I would, I would much prefer, um, if they would just keep going. Right. Yeah. Right. Right. Don't stop on our account. Keep going. We'll keep having the shows. I'll make that promise to Jim beam right now. What about you, Todd? Right. If they keep putting them out, we'll keep having them on the show. For sure. You think that'll put them over the line, convince them to do it? All the movement bourbon road says do it. So we better do it.

I'd say they've probably got their releases plan for the next four or five years. Who knows?

Well, by the time this show comes out, bourbon on the bank's tickets are on sale and, uh, I hope everybody's picking them up. You don't want to miss out this year.

No, it's going to be fun. Um, going to be some changes. There's going to be some new single barrel offerings from some other distilleries that weren't a part of it last year. And then some of the fan favorites are coming back and doing some single barrels. I know the Pursuit. I just got to speak to Kenny Coleman at Pursuit United. They're going to be involved with the single barrel. So I think you missed that one, didn't you, Jim?

I did. I didn't get to do that one. There were 10 or 11 picks last year and I just couldn't make them all. I tried, but it's just not possible.

Darn how work gets in the way. But I've also heard Leapers Fork is going to be one of the single barrels. I believe Bluegrass. distilling in Lexington or in Midway, I should say, is going to be a part of it as well. And so, yeah, hopefully we'll get to share our expertise on some of those picks.

Well, maybe we'll get that Spanish oak from. Oh, and now wouldn't that be fun? Wouldn't that be nice? Yes. Oh, this is a great whiskey. This is a really good whiskey. All three of them, actually, put the years aside, they all bring something totally different to the palate. And this one doesn't drink 117 in my opinion.

And I think it's, it's right to call this kind of a, you know, you hear it all off time is that, you know, bourbon drinkers ride, but. Especially that 11 year, as sweet as that was. I mean, if you were to pour that for somebody, it's not crazy proof. So someone who doesn't like rye and you poured that to them and didn't tell them what it was, they'd probably just be fine. Finding daddy with it. And you'd be like, Hey, guess what? You just drank an 11 year old rye. Right. Exactly.

Yeah. It can fool, it can fool somebody. No doubt about it.

It's going to be a tough call tonight.

Yeah, they are kind of different. Yeah. I honestly don't know which way I'm going to go yet. I still have to think on it.

I'm going to do some quick math. I know we love to talk how we don't do a whole lot of math, but I'm trying to figure out real quick what the proof on this blend of all three. Cause like I said, I got it. I had got out a graduated cylinder and everything for mine.

I'm going to say one 13.4. No, one 14.4.

What was your final one? One 14.4. It's about one 15.3 actually. Okay. Well, that wouldn't be pretty close. All right.

You said you got yours fairly equal proportions. Ah, close, but we'll rely on you for the accurate. All right. You use the graduated cylinder. I don't often break that thing out. So this is batch one of the elder overholts. You're right. I like the nose little ethanol forward though for me.

Yeah. I was trying to see what, what the shining star, I just knows all three, the, you know, the, the originals there and I'm feeling like the 12 snows is kind of, it's Barry-esque.

Yeah. Yeah. I'm getting a little bit of that Barry nose from the 12. Definitely getting the, the yolk floorboards, you know?

Yeah.

But the ethanol is coming off a little bit more on this than it did on the three, so. All right, taste. Cheers. Cheers. Okay. The sweetness is hiding a little bit on this. I think the, I think the tenure kind of leveled out the palette a little bit.

Yeah. Uh, it's got that. Wow. The finish on that is long though. It's really good, but you're right. The sweetness kind of gets dominated. I mean, it's still a little sweet. It's almost like, uh,

But the cherries playing big, you know, playing hardball, I should say. Yeah. The dark cherries playing hardball on this. The 10 has really come, the real, the 10 has really come in on this and, uh, influenced it a lot. That's a good blend. Yeah. It's a good blend. Tastes really nice. We're 12 sort of sat mid palette. This is everywhere. Uh, maybe a little more rear than mid, but good flavor. Yeah. Great blend. Nuttiness. It's got everything there. It does.

I mean, I'm getting the berries at time. I'm not getting that like darker maple from this maple sweetness from that's the 11 year. I'm guessing that 10 and 12 just kind of dominated because the proofs on those two are higher. So that kind of makes sense too. Yeah.

Wow. I honestly, we're not going to rank this one in winter winter, but it's fun to do. Right. Yes. Okay. I'm still thinking back to 10, 11 and 12 and wondering how I'm going to rank those because they're all really good in their own way.

I know tonight's going to be tough. Like, but again, it's fun to do these comparisons because, you know, like we said, that's the same, same juice, different locations, different proofs, and obviously different flavors. So it kind of comes down to which of those flavors are kind of your favorite that night, you know?

Yeah. Oh my goodness. Lots of fun. Why do you enjoy doing this eight years later? And I'm still having fun, Todd.

Okay. I think, I think I'm ready.

Okay. I think I am too. And I, I'll be surprised if we wind up this, how we say that. And then, but this time I really think we're not going to match up because I think we do like different things when it comes to this.

Yes. So my number three is going to be the 11 year old. Okay. All right. I think it's, it's great. It's very sweet. And then I think the lack of a finish is the one thing that kind of just knocks it down just a little. It's got a great mouth feel. It's got a lot going on, but yeah. Like the finish is just kind of what throws it in third place for me.

It really did drop off. The finish on the 11 year did drop off quite a bit, but the sweetness kind of caught my attention. I'm like, okay, I know I love candy rice. This one's kind of tiptoeing into candy rye world just a little bit. Uh, the other thing is the proof's way down. So it has to compete with two higher proof whiskeys. So all that being said, is the finish lower because the proof is lower? Maybe, or maybe it's just the nature of this particular whiskey. I'm going to agree with you and put the 11 year at number three as well.

Oh, okay. See, I thought you might rank that one higher.

Okay. Well, I thought I would too, but the finish really kind of chopped it off at the knees, unfortunately, because you really want a lengthy finish when you're drinking a hundred dollar bottle.

Yes. And then particularly a rye.

Yeah.

Rye is something that should definitely have a big finish to me, I think. Be it minty, be it whatever.

Yeah.

All right. You're going to do your number two or shall we stay?

I am going to do my number two and, uh, and I am going to, we may differ on this. I really, really like the 10 year old. But I do like the fact that the 12 year old, uh, up this game a little bit on the texture, the proof and the overall impact on the palette. So although I love the 10 year and it's really close, I'm going to say the 10 years, my number two.

Well, I hate to disappoint you, but I'm going to agree. Oh, you are? Yeah. Oh, wow. I just retried them to get, you know, just here while we were chatting and I don't know, I'm like you. There are some similarities, but I really like that berries and cream kind of vibe with that nice spicy finish. Yeah. It's almost like The 12 is the best of both worlds on the 10 and 11, I think there's some sweetness, but not overly sweet. There's a nice spicy finish that you feel in your tongue. And yeah, it, uh, won the day for me.

Yeah. And it's always nice when you get that, that sweet cream, you know, that vanilla sweet cream, but it comes in and when it sits on top of berries. And a little bit of dark cherry too. When it comes in and sits on top of that, it's just an amazing treat. And this one is a little bit, it tiptoes into the candy world just a little bit. So I think that, that hurt the 10 year old, although the 10 year old is a fantastic pour. It really is good.

Yeah. I think for 12, another, I wrote down some of our Tasty notes. I went back to the episode and looked at it real quick and just kind of wrote them down just in, you know, The one thing we got that day was kind of a dried cranberry too, which I can kind of see.

So a little bit of tartness then. Interesting how you can get different notes on different days, but you can't. I mean, it's, it's really has a lot to do with what you had for dinner, right?

I was going to say, yeah, we can try to do this tomorrow and maybe come up with something different too, but that's what makes it fun.

Absolutely.

Good whiskeys though.

Excellent whiskeys.

I guess I'm glad we were able to put that together.

Well, I hope this, uh, I hope this particular expression sticks around another 110 years. What is it? 115 years. 115 years, 116 years. Yeah. I think it should do it. It should stick around.

But you can still get the 86 proof. You said we're math 1810. So you got to go more than 110. Oh, 200. Drunk math. That's why the bourbon road does not do math.

216 years. That's crazy. That's amazing for a brand to be around that long. Well, one thing's for sure. Those, those fellas out on the Ohio river on their flat boats and the front tiers many Kentucky. We're probably jumping for joy when over a whole hit the hit the falls of the Ohio and, uh, and they were loving it.

I got a question for you real quick. Do you still have a little bit of your blend? I do. Do you think it beats them the 12? I don't think it does.

No, it doesn't.

And I almost feel like if we'd thrown it in, it probably would have come in like third, maybe fourth.

Yeah. Third, probably third. I think it would have beat the 11. Uh, but I definitely would not have beat the 10 year old. Yeah. So I think you're right, Todd. But a fun little blend, nevertheless. It's amazing to think that. When, uh, when our soldiers were taking a break in the war of 1812, they were sipping on overhaul. Isn't that something? It's pretty crazy. Yeah. I know it. Wow. It's a very long time ago.

And one of the fun things is, is I've got like a 1940s old overhaul ball and bond that I'm hoping to open up with some of, uh, Some of that crew we got with not too long ago and had some special pores like Brian Hara and nuclear Quinte. So some, it's a matter of scheduling.

Yeah. Good deal. Todd, great show.

Yeah, that was fun. I'm glad we were able to do that.

It's always nice to fulfill a promise, right? That's right.

Like I said, I think these comparisons are kind of fun, you know? Yeah. Hey, we'll come back with a, if the 13 does come out, we'll have to just try them all again.

Well, we, we, we, we shout our promise out to Jim beam, keep them coming. We'll keep bringing them on the show.

That's right.

All right, folks, we had a great time tonight. Lots of fun. We enjoyed drinking a three really good whiskeys and, and one combo pour. That was also very nice. It's always good to do these kinds of shows. Let us know what you think. Uh, 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. Todd and I'll put an episode together every single week. Sometimes we're traveling out, we're hitting distilleries, we're having a good time on the road. Sometimes we're just kicking back in the Bourbon Road bar or the corner Rick house. We're always drinking whiskey. We're always having a good time. Sometimes we're even kicking up a few laughs. Make sure you check us out every single week on a Wednesday. Uh, best way not to miss this is scroll to the top of that app. You're on hit that subscribe button. That way, uh, the next time we do put on an episode, you'll get a notification, let you know that we've dropped one. You can put your headphones on and join us for a fun time. We hope you'll check out the bourbon roadies. It's our private Facebook group. That's where our friends hang out. Just search on Facebook for the bourbon roadies and answer a few questions and ask to join. It's a lot of fun, you really like the family there. We also hope you'll check out the Bourbon Road website at thebourbonroad.com. You'll find our swag, our episodes, you'll find our articles, great website, lots of fun. We hope you'll tune us in every single week, but until the next time, we'll see you down. The Bourbon Road.

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