85. Woodinville Port Finished Straight Bourbon Whiskey

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.

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So we got Woodinville straight bourbon whiskey finished in port barrels.

Okay. So Woodinville is not an obscure distillery. A lot of people know of Woodinville. They've got a great reputation, but this in fact is their port finish whiskey.

Yeah. Nonnie proof. pot steeled five years old finished for six months in the Ruby port wine cask. Okay. So sort of like angels envy. Yeah, I'd say somewhat like that different bottle shape, beautiful bottle. I like the little, you know, short stocky bottles like they have. I would say they're right around that, that orphan barrel size. a little bit different. You know, it says made in Washington on it and raised lettering on the glass. I like it. And like you said, they're very popular right now. A lot of people are praising their work out there and I think it's well-deserved. We'll see how this tastes though.

Absolutely. So they're making their own stuff. They're pot still in it. They're in the great Northwest Washington state. There's a few distilleries up there. We've had, we've had a few on from that state. Woodinville is probably the better known of those that we've talked about. What'd you say?

Yeah. And they didn't ship us this bottle. I picked this bottle up myself down in Texas. I was on my trip down there. So I don't remember what I paid for it, but they are available even here in Kentucky right now. So they're out there.

Yeah. I think their distribution is pretty wide. So the chances of, uh, of one of your listeners running across a bottle of Woodinville is pretty good. I'd say, well, Mike, let's check it out.

Let's do it. Wow. It's got a great nose. A lot of fruit in that a lot of floral notes.

Yeah. I'm getting like, uh, like a cherry fig Newton.

That's a pretty good, uh, description right there. Cause I would've got, you know, that fig jam fig jelly or something like that.

Well, anytime the nose is kind of thick and syrupy and it's funny to say that about your nose, but I tend to get that. Sometimes you get that, that waft that comes off the Glen Karen and it's, and it's kind of got that thick syrupy nose to it. You immediately start thinking about heavy things like figs and honey and, you know, it's kind of sweet.

Charleston choose maybe Charleston choose Charleston choose.

It's been, it's been a minute Mike, since I had a Charleston chew, but I do like them.

I get a little bit of that on there.

And with the cherry kind of stands, I'm almost saying it's not just cherry, but it could be like a little, I don't know, blackberry or raspberry too. But the oak, the oak influence is present. You can definitely, you're getting that oak influence on it.

I can get that, that finishing out of this a little bit. You know, some of that pork is coming out of it. I think it has a great nose on it.

It's kind of dark though, isn't it?

Don't you think that's a dark whiskey for a five year old out of Washington? I'm very shocked at how dark it is.

Um, it's, I think that would be called, uh, it would be almost a chocolate Amber, right?

Yeah, it's, it's nice and dark. And is it, did it pick up that, that Ruby port cask? Did it pick up that residue from that and make it darker?

Let's taste this joker. Let's do it. Wow.

That's pretty darn good. Yeah. I'm definitely getting the fruits, the berries, lots of berries.

I'd say dim dark. Like you said, blackberries. I get that all day long on this. Some blackberry cobbler. Oh man. Getting hungry now, Jim.

Yep. But the cherry is still there. The cherry actually translates from the nose to the palate. Got a little bit of tanning to it, a little bit of oak. It's picked up some of that leathery. Okay. Tanning. I'm getting it on the back end. The finish on it is actually a medium to long. This tastes, this definitely tastes a little bit older than five years in my opinion.

Yeah. Give it like an eight year almost. It's a very tasty. It's got all those fruits to it. It's got the oak influences coming out in it. It definitely didn't disappoint. on that first sip. You know, you'll sometimes you'll get those finished bourbons and the nose is just wonderful. I mean, you've had a couple of those, right? That the nose is just spectacular. And then you taste it and you're like, man, what happened? But this, It's got it. It's got it all. It's got that fruit. It's got some baking spices on the back end too. Just a little bit of spice on it.

It does. It absolutely does. I think a lot of that's coming from the barrel though. I'm not getting a lot of a pepper or clove or anything like that. I'm getting more of a, like a cinnamon. None of that anise. Not really.

No, you are. No, I actually got us. I got a surprise for you, Jim. All right. We're out yesterday and we went into an Amish market down off of one 27, just north of Danville. And, uh, they had anise, those old country candies in there. I was like, I've got to get a bag of those for Jim.

Good deal. I got me a bag of whorehounds.

Good deal. I like, I like whorehounds too. Vivian slapped my hand a couple of times. You stop eating those things. Cause you know, you eat one and she's like, those things stink like medicine.

I love them. Yeah. I don't think they're probably, I'm just guessing because I haven't had whorehound candy with bourbon before. I would say that it's probably not a good mix.

I don't know. I could probably sit and suck on a whorehound candy and drink some bourbon. That'd be all right with me.

I love them. Okay. So maybe we need to do some pairings with some of the stuff we call out on the show. I mean, sugar smack homes. We need to pair with sugar smack them sometime pair with whorehound candies and neckos and, uh, Dr. Pepper with peanuts in it.

Hey, that's a real thing. People, I had so many people where they couldn't believe that I had actually eaten that before. But when I was growing up in high school, our, uh, driver's ed teacher was our principal. And he would always, he's like pulling to that gas station right there. He'd go in there and get three Dr. Peppers and three bags of peanuts. And he'd give me another guy or girl that was in this, you know, driving around with him. He'd give us each a Dr. Pepper and a bag of peanuts and away we'd go. Yeah. Oh, Bill Brewster was that guy's name. He's still alive today. He's, he's a, he's a great guy.

Yeah. Speaking of stuff from the childhood and things that we take, have you ever had a peanut butter and pickle sandwich?

No, and I'll never have one of those.

Do you like dill pickles? I love dill pickles. Do you like peanut butter? I love peanut butter. You can't imagine that they go together, right? Yeah. Don't sound like that. Sounds like something a pregnant woman would eat. It's actually pretty darn good. You've been rolled Elvis. He like peanut, peanut butter nanner sandwiches, right? Now there's that's something I can get into right there.

You mash up a ripe banana into some peanut butter, pull a little honey in there, man. That's not like a fat guy's dream right there. I love it. And Elvis, Elvis, obviously by the end of his career there, by when he was in Vegas, he was eating some of those peanut butter nanner sandwiches. Cause he was putting on the weight.

He was sucking them down, wasn't he? Yeah, he was.

I got some bananas upstairs right now. I might have to go up there and make one tomorrow for lunch.

All right. Well, one of these days I'm going to get you to try hamburger slices on, uh, on a peanut butter sandwich to see what you think. I think you'd be surprised.

I don't know. Pickles and peanut butter. Who, who, who would have thunk it?

Yeah. Pretty, pretty popular in some areas of the country, but. That's for another talk. Well, Mike Woodinville, their port finished 90 proof straight bourbon whiskey. Definitely impressed. Yeah. If I drink this bottle, I'll go out and get another bottle of this.

Cause I think this is something I need to have on the shelf at all times. I just, I think they did a wonderful job with this. Whoever their master distiller is, whoever their blender is, they figured out the great combination here. They pulled it out of that port barrel at the right time. I'd say this is a sipper. Hell, I'd even give this to somebody.

Yeah, it definitely begs you to keep coming back for another sip. My glass is gone as we wrap up this. I'm probably going to pour another one, Mike, pretty darn good. I would definitely agree with you on that. It's a sipper. Would I give it to somebody? Absolutely. I think I would. I don't think it's a big gift. I think it's just an everyday gift kind of thing, but, uh, it's, it's, it's a good whiskey and, uh, I hope to try some more Woodinville products on the show. I think maybe they'll reach out to us. They're very busy people though. Aren't they? Well, so are we. Yeah.

All right, Michael, once you tell everybody where they can find us. So you can find us on all the social media platforms, YouTube, Facebook, Instagram, and Twitter at the bourbon road. We have a private Facebook group called the bourbon roadies.

And the bourbon roadies is a group of like-minded people on Facebook that like to talk about bourbon. It is a private group though. We do ask you a few questions before you join. We want to make sure you understand you're getting yourself into a bourbon group that you are old enough to drink bourbon and that once you're in there, you'll play nice. So we just want to make sure of those things because we're all good people in there. We don't want any discontent. That's probably the best word. No discontent, right?

No heightened discontent. That's a nice, a good terminology there, Jim.

So, uh, yeah, we, we share whiskey in there. We talk about whiskey. We take pictures of bourbon. We, um, we actually send samples to each other. We don't sell it. There's no selling that goes on there. That's a good way to be, uh, ex bourbon roadie, I guess is the best way to say it. But, uh, it's a lot of fun. Come on in. We got a master distillers in there. We've got the industry experts. We've got good old everyday bourbon drinkers like you and me. We just have a good time in there. And, uh, and Mike, they can also find us on a website, right?

Yeah. You go on our website, you can buy Glen Karen's on there. You can read the blogs that we write. Um, hopefully we'll start putting some reviews up on there with the photos on there. That's something new that we hope to get done. If you're listening to this, you want us to review your whiskey, reach out to us. We're very approachable. We'll review it, but we'll do it. Honestly, we'll be respectful of your company. If you're listening to this, you haven't subscribed, scroll up and hit that subscribe button helps us out. And if you love this review, you love our main show, leave us a review. Makes my head even bigger.

Yeah. And we do two shows a week, sometimes a third when there's a bonus, but we definitely do two a week. We do a, well, like this one, a craft distillery Monday review where we review a craft distillery whiskey. And then on every Wednesday, we do a full length episode where we have a guest on the show. And sometimes it's just Mike and I, but usually we'll have a guest on the show and we'll kind of explore that guest and what they have going on. Sometimes it's master distillers. Sometimes it's authors, chefs, musicians, everybody's game. They just have to like bourbon and they'd be willing to drink it on the show with us. Right, Mike?

That's right. If you can't drink some whiskey with this, I don't know if I could trust you.

We thank you guys for joining with us today and we will see you down the bourbon road. We do appreciate all of our listeners and we'd like to thank you for taking time out of your day to hang out with us here on the Bourbon Road. We hope you enjoyed today's show, and if so, we would appreciate if you'd subscribe and rate us a five star with a review on iTunes. Make sure you follow us on Facebook, Twitter, and Instagram, at The Bourbon Road. That way you'll be kept in the loop on all the Bourbon Road happenings. You can also visit our website at thebourbonroad.com to read our blog, listen to the show, or reach out to us directly. We always welcome comments or suggestions, and if you have an idea for a particular guest or topic, be sure to let us know. And again, thanks for hanging out with us.