Mystery Scotch Tasting with Gentlemen of the World
Mystery Scotch Tasting with Gentlemen of the World
Mossburn No. 21 (Benrinnes 10yr)
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Walking you through this Mossburn No. 21, we'll delve into its light color, elusive legs, and an array of intriguing aromas. Imagine smelling vanilla, marshmallow, and a tire shop's rubber, all swirling together in a complex bouquet. But wait, there's more - a fruity cocktail of pineapple and pear, with a nutty whiff of almonds. All of this beneath the surface of a Scotch that isn't trying too hard - subtle, yet beguilingly complex.
You'll learn about the immersive dance between the Scotch's high ABV and its peaty palate. We'll discuss the meadow-like aroma becoming a floral symphony when water is added. We'll reveal how this change intensifies the peat and salt on the palate - and we'll consider the distiller's reputation and whether this particular Scotch lived up to our expectations. We'll also uncover the intriguing evolution of Scotch flavor over time - always improving, always surprising. We'll also compare this to some "interesting" animals.
As we share our collective rating and mull over whether we'd buy this Scotch again, we hope to ignite your own curiosity about this captivating spirit. An unforgettable adventure in alcohol and aroma awaits you. Grab a glass, sit back, and let us guide your journey into the heart of Scotch.
MST Rating: 7.76
Intro
Speaker 1This is Mystery Scotch Tasting with Gentlemen of the World and we are a club that gets together and we try scotch blind With me tonight. I'm Justin, I'm Dave, I am Vern, I'm Evan, I'm Andrew and Dave. And how we start every club meeting, we pick up our scotch and we visualize it with our eyeballs and talk about what we see.
Speaker 2Very light Mexico water.
Speaker 1Does that mean like water?
Speaker 2that has corona in it.
Speaker 1It's just, yeah, it's almost corona.
Speaker 3It's water with just a touch of motor oil.
Speaker 2Yeah, it's not completely clear, but it's pretty darn close. It's very light, very light, it's like less than straw, less than white wine. I don't know how are the legs.
Speaker 3I'm not getting a lot of legs.
Speaker 1Not a whole lot of legs.
Speaker 4There, there, you just can't see them In your eyes, invisible legs.
Speaker 5She's a skinny girl.
Speaker 2I see some legs.
Speaker 5It might be very sticky to the point where it doesn't even oh yeah, do legs.
Speaker 4I see some legs yeah.
Speaker 1It's almost prismatic. But we're thinking this scotch skips leg day. Is it Prismatic? Sounds like it could be.
Speaker 3I see leg residue.
Speaker 2Leg residue. Can you explain, Just like?
Speaker 3yeah, it's like. When you spin it around you can see where it was.
Speaker 5Yeah, it's like the idea of there was an idea of legs, leg memories, yeah.
Speaker 2I mean, this is I think last month we had a really light color. It's got this might be lighter.
Speaker 4It seems like it Right.
Speaker 6So, First fill barrel, that was maybe.
Smells
Speaker 2Yeah, or what would that be Like a second refill, something that's so light?
Speaker 5Interesting, interesting, I say yes, but you had distant A on the horizon. Let's give it a whiff.
Speaker 1Smell it yeah.
Speaker 2Ooh yeah, that's what I was hoping for. It's like an ocean blast right up front, but like a lotion A lotion blast 32 ounces of just body lotion, like the bottle just exploded on your dash and like sunk into the vinyl and like a speaker. And then just somewhere else it's 120 degrees a day and I got that.
Speaker 4It's like you need it on your hands, so you just stick your hands in between like the oh, there we go Ocean.
Speaker 3No, like a fresh little. I definitely agree with the ocean, but I'm also getting some vanilla.
Speaker 2Yeah, there's some sweetness, definitely some sweet, some sweet, yeah, which I feel like ocean vanilla.
Speaker 1That's not real. That can't be real. That sounds so stupid, or is it no? No, you did it in Scotch, it's totally real, yeah, almost like marshmallow.
Speaker 3Yeah, I was going to say something like yeah, hot and candy.
Speaker 6Yeah, cotton candy, but for me all of these notes are like inside of a tire, huh, oh yeah, like you just throw all these ingredients inside the inside of a tire and then like Roll it up, smell it and then roll it down the hill. Yeah.
Speaker 3Sounds like the worst smore over. Are you in the tire when the Scotch is in the tire and rolling down the hill? Maybe, okay.
Speaker 4If you make a smore over a fire like a tire fire, a tire fire. But there's no smoke yeah.
Speaker 2No, it's not super smoky, dave. That's actually the more I smell it. I think that's pretty spot on. It's like when you walk into a tire shop, yeah, yeah, and you just get that smell of.
Speaker 3Yeah like fresh rubber.
Speaker 6Yeah, fresh rubber.
Speaker 2It's good one. It's quality. Yeah, like Pirelli's. Yeah, yeah, the only other place I smell.
Speaker 3That same note is when I've been like in, like a place that has wetsuits, because I work in the surface industry yeah. Wetsuits like neoprene wetsuits like get that same kind of like interesting rubber smell too yeah.
Speaker 4A little like apple juice.
Speaker 2Yeah, I was just going to say there's something fruity like Apple juice is pretty good. I think pear maybe.
Speaker 3I'm getting some pineapple. Ooh, yeah, I love you.
Speaker 5That's good. A pineapple note in Scotch is one of my favorite scotches.
Speaker 1I know, mike, it's kind of tropical. Yeah, what a yeah. At least a weird smelling.
Speaker 5Scotch. It smells scotch, I cannot wait to taste this. Yeah, but it doesn't smell over the top.
Speaker 3No, it's probably too hard.
Speaker 1Yeah, I'm not offended by anything that anybody has said so far. Yeah, you could still offend me later, but so far nobody's offended.
Speaker 3But you also have to get kind of in there to smell it yeah. Like some Scotch should get even nearer. And you're like good lord Wow, what's happening.
Speaker 4And I mean this in a good way. It's like a well-applied perfumer, or cologne, where it's like the smells are there if you're looking for them and you're close to it, yeah.
Speaker 1But like it's not blowing your socks off. Yeah, it's not axe spray. Exactly those people just like put so much axe on them and you could smell them from the other side of the room, type thing.
Speaker 5And so it's like just really like one of those. I just got the pair note, but it's the like, the brown pairs Bust Is that was Bartlett Bartlett. I think, yeah, I think with it the skin is really kind of prominent, yeah.
Speaker 1But like a really ripe version of that Getting some almonds like raw almonds, wow, yeah, okay, guys, this is all on the note. Yes, this is really interesting.
Speaker 3And again, I just love. I'm gonna double down on that almond note.
Speaker 5I love when scotches don't try too hard. I feel like it's the difference of like a master, a true master distiller that knows what they're doing, that they don't feel like they have a point to prove, other than, just, like you know, they want grandpa to be proud. Yeah.
Speaker 4So yeah, I'm getting kind of along the almond notes. It's like an apple tart with like an almond crust.
Speaker 2That's very specific but not wrong at all, and beautiful.
Speaker 1Yeah, that was sounded very tasty.
Speaker 2Yeah, the apple is a good call.
Speaker 6It's more of like an apple cider for me too.
Speaker 2Oh yeah.
Speaker 3Yeah.
Speaker 5Is there an equivalent to when something is delicious for your nose, because delicious is, you have to eat it. But is there like a level of deliciousness just for your nose Like nose-licious.
Speaker 1Yes, to be delicious Expressive. I like nose-licious.
Speaker 3I think nose-licious is nice. Yeah, it's nice, it's good.
Speaker 2It's an easy win Centiferous.
Speaker 3Centiferous.
Speaker 2Yeah, that's a real word.
Speaker 3Centiferous is pretty rad.
Speaker 4Nose-licious sounds like a 90s kind of candy that you'd bring the kids. Oh, mom, give me some nose-licious.
Speaker 1Ah, so good, yeah, is there. Can we trademark that Like right now? I mean I think we should and just talk to Webster, miriam, whatever. And just like, get that in the encyclopedia or whatever.
Speaker 2Yeah. Now I'm getting like fresh cherries, Not the cherries in a jar, nothing syrupy maraschino, but like if you get really fresh juicy cherries.
Speaker 3But are they Rainier? Are they? What Are they Rainier?
Speaker 2cherries, you're the Washington guy, you tell me.
Speaker 3Well, yeah, I mean I ate a whole deck of Rainier cherries last night. And when she said cherries I was like these are Rainier's if they're cherries.
Speaker 1Rainier's. Those are the ones you're supposed to have with, like an old fashioned rain.
Speaker 3No no, no. Rainier cherries are like the speckled, like yellow and red cherries.
Speaker 2That's exactly what I'm thinking about. My white just got some at the farmers market.
Speaker 3They're really bright, you know, yeah.
Speaker 2And that's a great word for the centrifuris-ness of this scotch.
Speaker 6It's bright right, the smell of the scent is bright to me.
Speaker 1I love that we are still on the nose, and the longer this goes on, the more things we start picking up. It's smelling better. Yes, it's smelling better.
Speaker 2This is wild. It's almost like something I want as a room note, like in a candle or a flower, or something I would love for my body.
Speaker 1A lotion, burn A lotion burn.
Speaker 3A lotion was talking about earlier. Yeah, like an incense stick that smells like this?
Speaker 5Yeah, why can't cologne smell like this?
Taste
Speaker 4Yeah, I think this you pour yourself in this scotch you're like look how good I smell.
Speaker 1Do you smell like?
Speaker 4scotch man Come on.
Speaker 1So I've decided this pod will just be the smelling pod and we'll do another podcast that will where we actually taste it, because there's just so much going on with the nose Too late I'm going in.
Speaker 5Oh, Evan has tried the scotch.
Speaker 4It's hot. It's a lot hotter than I expected.
Speaker 3Very sweet, though it does have a boozy smell to it.
Speaker 4It finishes very sweet and it kind of lingers, kind of like that syrupy sweetness, that like but this is a Fresh floral sweetness that we're getting on the nose kind of turns more into that like Wow, I don't want to say artificial, but more syrupy.
Speaker 2It is more syrupy, wow, but very hot.
Speaker 1It's got some heat. It's got some heat, man.
Speaker 5I just took the smallest sip, wow.
Speaker 2Yeah, that finishes extraordinary. It's really special Also syrupy fruit I'm going to say a note that you can't judge me on.
Speaker 4I'm not judgment, nobody's listening.
Speaker 5Let him say the note and it will decide.
Speaker 3Like a boozy white wine, like a Chardonnay, like really boozy, though I don't, there's no judgment.
Speaker 1I don't hate you for that.
Speaker 3I'm just not a wine guy, so I feel embarrassed.
Speaker 1I'm getting cherry cough syrup.
Speaker 2Whoa, I'm getting the syrup that the canned pears are in.
Speaker 3I'm getting the exact mouth feel that you get after taking cherry cough syrup.
Speaker 6That coat I'm getting, like the I don't know if they're synthetic cherries, but like you know, when you get chocolate covered cherries kind of thing, yeah, and they're like juicy and gooey inside Not the chocolate, but the that cherry inside those candies. That's what the cherry is the cherry cordial. Yes.
Speaker 5Cherry cordial, Very cordial. But then there I don't want to say it's peat per se, but there's something on the back end where it does kind of clean it up in like the most just, delicate and intentional way. It's kind of perfect.
Speaker 2Woodsy like oak bokey yeah.
Speaker 5I got vanilla and oak on it. So it's probably like maybe the first fill and young. But wouldn't you get more color from a first fill?
Speaker 2You would Okay so maybe it's you get less color from a refill.
Speaker 5But a lot of these, like fresh fruits, are sometimes like the six years. The six year old's catches you know on a first fill. That's like really boozy.
Speaker 1Also all the sea breeze that we were talking about at the beginning. I'm getting. The ocean has vanished.
Speaker 2Yeah, I'm getting none of it yeah.
Speaker 1No more ocean, bye-bye.
Speaker 3Maybe no water, maybe a lake, maybe a pond.
Speaker 1Maybe a little cherry pond.
Speaker 4I'm going to add a couple of drops, just to Ooh, wait, you're not Vern. Just to chill it out for a minute.
Speaker 2I don't mind the heat. I mean, the heat is kind of upfront but it dissipates pretty quickly.
Speaker 4Let me say I don't mind the heat either, but I feel like there's something more here, Something more for me to dig into.
Speaker 5You're on. I mean you only had one taste and now you're adding water. Oh okay, I'm thirsty, Don't count. Yeah, woodsy. On the back end that oak is like is prominent, but not like not kick you in the mouth kind of prominent. It's a delicate kick to the mouth.
Speaker 3Is everyone getting like a mouth numbing?
Speaker 6Yeah, I'm curious.
Speaker 3I want to check in this because you and I were both riffing on that.
Speaker 2For me it's kind of like a pleasurable-. No, it's nice, yeah, it's not over the top. Yeah, yeah, like where you can still enjoy the flavors.
Speaker 4It's funny when after adding a little bit of water, I get more of like the tire, kind of like rungery. Note on the nose.
Speaker 2Oh interesting, oh, on the nose.
Speaker 5Is the ocean back at all or still gone?
Speaker 6No, we're in the tire Switch to like more medicinal, yeah, hmm.
Speaker 1Hmm.
Speaker 6Hmm.
Speaker 1Less ocean, more pet boys, more.
Speaker 5Pirelli More Pirelli Classy tires.
Speaker 4So it's hard to say what it does to the taste. But what it does is it accentuates the flavor, so, like without the water, the flavors there kind of went away and then lingered. In the end this kind of elongates that whole process so it kind of sticks with you a little bit longer, kind of a little, just a little bit more bitter without the water or with the water.
Speaker 5I mean From like the, the oakiness.
Speaker 4I don't know.
Speaker 1Or maybe the peat. Are you happy that you? Are you proud of yourself for adding water, or are you not proud of yourself?
Speaker 4Not necessarily, not necessarily. Let me, let me go back again.
Speaker 1Okay.
Speaker 5This is the one. I wish we could just sit here and let this sit for like half an hour and then come back, because I feel like it's going to be a like for if we pour this again, you know when I cap, or whatever I feel like it will be a good change.
Speaker 4Personally, I think I like it better without water Okay, because I kind of like that syrupy sweetness. The water kind of thins that out a little bit. I didn't add a lot of water, but I don't know.
Speaker 3Do you guys feel like this scotch is a pretty big delineation from the nose to the palate?
Speaker 1I don't know if there's a big for me, a big delineation I have. I will say I had more fun smelling it than I am drinking it.
Speaker 3Okay, I get so that's kind of an answer, I think so.
Speaker 5I think because you're, when you taste it you're kind of dealing with the higher ABV is is causing certain notes to stick, like more of the, the P is sort of sticking on on my throat, a little bit more on my tongue, and that's kind of dictating the, the, the flavor a bit, whereas when it was just a sin, if for us experience centipherous, centipherous experience.
Speaker 1Andrew. Yeah, that's how it's pronounced.
Speaker 5Yeah, cool. So you could really kind of play in the meadow and, and now you know, once you start drinking it's like you kind of find a place to sit down and now it's like it takes over you a little bit more.
Speaker 1Yeah, I'm like kind of wishing I could get in a delirium and kind of go back to the smelling before I tried it.
Speaker 3Just hang out there. It's a smelling scotch yeah.
Speaker 1This is you buy it and you pour it in a glass and you just smell it and then, when you're done smelling it, you dump it out and go try and Google.
Speaker 2I mean, I'm enjoying the tasting of it, but, yeah, me too. I think that is enhanced by the knowledge of what it smelled like, or the memory. Yeah, the memory, yeah, but it is changing as we're kind of sitting with it.
Speaker 5I think it's just hard to pull things out of the taste because of that higher ABV, which I was hopeful that if you added water it would be more floral or fun and you'd be frolicking in the meadow again.
Speaker 4But no, it's not necessarily in a bad way. It's become more peat forward and it's interesting because I would actually rather have the two kind of sensations reversed. I'd rather have more peat and smoke on the nose and have it finish with a more kind of delicate floral note. I don't even know if that's physically possible, but yeah, I would prefer to have them. Yeah, foot slopped.
Speaker 2I'm getting like very little peat, but after adding water. Really.
Speaker 1I feel like for me it's gotten, it's become a harsher ride. It's a. My throat is burning a little bit more than when it began.
Speaker 2Have you added?
Speaker 1water? No, it just. It's just been sitting out there in the air Just steaming and stewing.
Speaker 4Like a succubus, sexy wind and it's a harsh mist, it's heavy.
Speaker 1Yeah, it's become heavy metal.
Speaker 2The palette's really interesting because it goes very quickly from kind of tropical, almost starburst, to vanilla and an oak.
Speaker 6for me, I'm still getting almonds. Yeah, I don't know, maybe that would be the oak, I don't know. Well, I mean, there's something negative about it still.
Speaker 4When you like. If anything that you have that's artificial, that tastes like cherries, is, they use almond extract, so it's like almonds actually have a cherry kind of flavor to them If you go by almond extract and smell it and it's like it smells like cherries.
Speaker 3But like almonds also give like a slight, like raw almonds give a slight mouth numbing to it as well.
Speaker 2Yeah, yeah, I feel like the nose has gotten a bit more floral. I don't know, maybe because Vernon keeps talking about meadows he really made a shout out about them.
Speaker 5Yeah, how did water? And it got peter. It turns into like an isla. Yeah, with water I mean like the salt comes back or shows up and yeah, it's a little more straightforward. I think it just set itself up for failure with that nose how fun it was. And then you add water and it kind of just turns into a really good but like an isla. You know, not a full smoke, but a salty scotch, agreed and still, fine, it's good. Yeah, andrew, can you pass me Just be nice. If there was something else in there, I'm wondering if maybe you just need to let it hang for a bit and then it rears its little head.
Speaker 4Yeah, it's definitely missing something on the palette. I can't quite put my finger on what I would want.
Speaker 2It was actually pretty good with the Blackberries.
Speaker 1But it would be a good combo. I like it with the water.
Speaker 2Yeah, I don't mind it. I'm still not getting Not that you guys are wrong, but I'm still not getting a lot of the obvious Isla stuff, unless it's like a Boonahob in 12, where I don't know if lightly peated or unpeated, but it still gets some of that ocean to it.
Speaker 1Not a whole lot of a little ocean funk. Is that what you're saying?
Speaker 2Just a little bit of ocean lotion.
Speaker 1Ooh.
Speaker 6Yeah, I don't know, I'm enjoying it After adding water on the nose. It's definitely more peaty on the palette, but on the nose it's more breakfasty. Mm, Mm Cereals, I know, like pancakes and maple. What proper breakfast.
Speaker 5Yeah, wow yeah.
Speaker 6American breakfast, maybe with like a cherry syrup on top, like a sourdough bread toast.
Speaker 2Oh yeah, sour bread and toast, that's actually not a bad call.
Speaker 1Yeah, this is the IHOP of Scotch.
Speaker 2Well, I mean, I don't know if you have a baked bread at home, but this kind of has that Like I don't know if it's yeastiness, but kind of the pungent odor of fresh baked bread.
Speaker 4Oh do me, it's getting better. The longer it's sitting Like, the more it's just kind of hanging out. I'm enjoying it actually.
Speaker 1With the water too. I mean this will play out in my rating, but I wasn't having a good time before the water and I'm having a better time now that I've drank the water. The water has added points to my rating Really. Yeah, that's a little sneak peak.
Speaker 4All right.
Speaker 1They tuned, I guess, yeah, yeah.
Speaker 4They tuned the points Wow.
Speaker 5I still think it's a decently made Scotch. Not as good as it was on the nose, but I still feel like this is from a reputable no, I was going to say like a veteran distiller or distillery.
Speaker 2I think, it's been around.
Speaker 5I mean, I've all been around, but not like a young, fresh buck trying. But then again. I might totally can't that and say because it didn't deliver as much as a nose.
Speaker 1Maybe it is which you were you had high praise for the distiller. At the beginning you were like this tastes like a distiller.
Speaker 6It smells like a distiller that knows what the buck's up Does.
Speaker 1the symptom first note and now they kind of don't yeah, is that what you're saying?
What animal?
Speaker 5Yeah. So I don't know if it's. I don't know if it's like an established distillery or a new distillery, but I would say it's one of those two.
Speaker 4So for instance, it comes from a distillery.
Speaker 1So it's got that. It's got so far.
Speaker 5What you would do with, like greeting car, ride a.
Speaker 2Disneyland which tire brand, tire brands. I think Pirelli nailed it.
Speaker 1Well, how about this? So for those of you at home that aren't here, there's been a cat that's been following us around and he's like kitten actually. He's been looking in here and then he'll go and change windows and look through another window, and he keeps going back and forth. I've been watching him.
Speaker 2So in honor of him, what animal would you say?
Speaker 1this scotch is I love it.
Speaker 5I thought we were going to adopt a cat Club cat.
Speaker 1That could also happen. He's keeping the cupboard once a month. We've pulled him out. Comes out in the crate All hammered.
Speaker 5Uh animal Starfish.
Speaker 3Oh salty and mysterious. Yeah Regenerating, regenerating, rejuvenating, even I don't know.
Speaker 5Yes, it's fun right at first, and then you're kind of like well, now what do I do with it Exactly?
Speaker 3Like I've caught several, because then when you're fishing in Oregon you're fishing on the bottom, yeah, and like so you're, you're bringing in all sorts of shit. So I've caught many starfish and you're like I got one, you ran it in and you're like, oh okay, starfish doesn't count. You know, here you go.
Speaker 2Bud.
Speaker 3Go back to your home, you know, hmm.
Speaker 5It's really good when I like that.
Speaker 4I would say a reverse butterfly.
Speaker 5Oh, so what is the name?
Speaker 4It's like a butterfly kind of light and airy and pretty, and then it becomes a cat or fly.
Speaker 1It's like a wrestling move, I was thinking that sex position is what I did.
Speaker 3Either way, it sounds like it hurts. Whoa, whoa, whoa. You guys have never done the reverse butterfly.
Speaker 4Some people are into that type of thing.
Speaker 2That's true.
Speaker 4I wasn't curious if we were going with animal or sex position, so I did both In times it's the same thing, Well yeah, so far we have starfish and reverse butterfly, which I think both are sex it's like a sex position Wow.
Speaker 1Switch it up.
Speaker 3But like kind of everything is.
Speaker 1That's true. Yes, yes, okay, yes, check it out.
Speaker 5I honestly, I don't think.
Speaker 2I can do better than the reverse butterfly and the starfish Just encapsulate this so well.
Speaker 5Yeah, I think those are both beautiful imaginary animal.
Speaker 2Well, I'm going to steal one that would normally be reserved for Vern, because I just came back from the west of Ireland and I'm going to say it's a sheep on the Irish seaside, ooh Nice, just because there's a lot of scents. Yeah, it is a lot of scent, but also, if you shear the sheep, it's a very different beast, mm-hmm.
Speaker 1Cotton candy was brought up in the nose.
Speaker 2The sheep resembles cotton candy yeah, out of cotton candy. I hadn't thought about that, but yes, that works too.
Guesses?
Speaker 5Almost the same thing. Yeah, the original cotton candy was just yeah.
Speaker 1That is how they make cotton candy right.
Speaker 6It's from sheep's wool. You want cotton candy, son. You asked for a while it's flavored sheep's wool.
Speaker 1Yeah, Any guesses as far as age ABV, Dave.
Speaker 3It's got to be like 57%.
Speaker 1Okay 46.
Speaker 346? Ooh Wow.
Speaker 2Maybe 48. Okay, well, you peer-pressured me, yeah.
Speaker 1Any distillery or region.
Speaker 5I mean, I think I, I, I, I, I, I, I, I, I I.
Speaker 3I, I, I I.
Speaker 5I, I, I, I, I, I, I, I, I, I, I I'm going to go with like an early, like a young six year, some rather um from the Ila's yeah.
Speaker 1Young, young, ila yeah, anything, dave.
Speaker 6I mean a young like somewhere between four and six, and I think I'm like on the fence between space side and Highland.
Speaker 2Yeah, me too. I'm gonna say eight to ten For me at the end. The most predominant note maybe it was kind of a tie between fruitiness but like a floral heathery kind of.
Speaker 3Come back to Heather. Yeah, there she is again. She has returned.
Speaker 2Which makes me think, like Dave, kind of Highland or space side.
Ratings
Speaker 1Yeah, I'm not bought into the Islay Islay idea. I think I'm kind of more in your guys' group here.
Speaker 2The only one I can think of is. Boonahabin, because they don't pee a lot of their stuff.
Speaker 1Well, evan knows what it is so we're not gonna ask him. But yeah, any more guesses and otherwise we'll rate this puppy. All right, let's rate it. I'll go first. So the nose was fantastic, fantastic ride. So much fun, so many smells, so much trademarking in words. And then when I first tried it, it definitely I didn't. Not only did it drop off, but I didn't enjoy it. It was a little bit hard going down for me. But then I added water and it became drinkable and definitely more pleasant and I had a better time. So it was a little bit of roller coaster.
Speaker 1I give it points for smelling so great. I subtract points for it not tasting great, but then give a couple points back, like I alluded to earlier, for once you add water. Would I buy this? I would not buy this and have it at home. So to me I can't give it anything above an eight. So I'm gonna give it a 7.5 just because I had a great time smelling it. It was fun that it changed from a scotch that I did not like to a scotch. I was like huh, all right, now I'm back here again once I added water and that was fun. So 7.5 for me, dave.
Speaker 3I'm in a similar neighborhood where I love the nose Was a little bit confused. I mean, I'm a sucker for a scotch that has a really interesting nose, but then the flavor profile lines up a little bit. This was like pretty big departure so I was thinking more of like a seven, even for me.
Speaker 2And you're, I think I'm gonna go with an eight Classic. I like it. I would buy it again. I guess the way I would describe this is it seems like a challenge, because anything that smells as good as this did has to have something going on. So I'm kind of inclined to think maybe I'm the one missing something on the palette.
Speaker 2I'm not good enough, rather than this scotch is not good enough, but maybe that's not true, I don't know, but at the least I feel like I definitely want to take this for a second spin and spend longer kind of teasing out the palette, because, yeah, the first whatever 15 minutes we spent nosing this was extraordinary, so I feel like there's got to be something else there On top of that. It was a lot of the flavors that I really enjoy, or a lot of the scents. It was very centiporous in all the ways that I like. So, yeah, I think eight is fair, Evan.
Speaker 1you brought this scotch. What do you think?
Speaker 4So I mean just echoing what you guys said. Yeah, obviously the nose was just insane. It was fantastic. Just on the nose alone it was easily a nine or a 10 point scotch. The flavor profile left a little bit to be desired and you know, like Justin, the first sip I took I was like not quite hit me there. And then I added water and it still wasn't quite right. But then the longer it sat, the better it got. And then even now, like you know, it's gross, but I just burped a little bit and I'm like, oh, I got some of that flavor.
Speaker 4It was actually really good. So I don't know, I'm going to give it not quite an eight, I'll give it a 7.8, you know, like halfway between 7.5 and 7.8. It was really good. I would like to revisit it, but it's one of those scotches that just it needs some time just to sit in the glass and hang out and get to know the room, you know, and then it gets better.
Speaker 1Vern.
Speaker 5Yeah, I think there's more here than you know what I was able to extrapolate in these 30 minutes. I would love to try it again. Nose was great. I love a good roller coaster yes, you do, and, as you all know, very passionate. And uh, yeah, same. You know, love a little bit more in the, in the flavor profile. But, like I'm, my curiosity is peaked and I like that. I think it was bright, it was well made and nothing was really wrong with it. It was just kind of lacking more than we go with eight one.
Speaker 1Okay, Dave.
Speaker 6Yeah, I liked this scotch. It was good. I'm more like in the world of Vern and Andrew, something about that. That first sip was actually like very refreshing to me. It was a little thicker than I wanted it to be, but I really liked the, the cherry brush that I got. I like cherry candies, you know, like I'm like they're delicious. So I'm going to call this an eight. Two.
Speaker 1Okay, in your face, vern, I changed my.
Speaker 5I was going to say the first sip right when it hit my tongue. There was that like starburst I think. You said there was like this, like sweet moment and then kind of everything went numb. But I wonder if I don't wonder what my plan is to next time I drink the scotch is I'm just going to go straight to water out of the gates so like pour my dram, add water and then drink it like that and not wait for it to kind of numb my taste buds. I think that's how you get.
Speaker 3I'm also super curious what this would taste like as a first scotch. Yeah, totally. I had like a couple of cast strengths. You know earlier, you know, and in moderation obviously for the listeners tiny amounts taste, and you know like I'm curious what this would taste like on a fresh palate. You know, very true.
The Reveal
Speaker 1All right. So, as a club, our rating of this is 7.76. Great year.
Speaker 5Great year 776.
Speaker 4For America, fuck yeah.
Speaker 1So, evan, you brought the scotch. What are we drinking?
Speaker 4So this is called Mossburn in Singapore. Huh, distilled at Burned Netties, it's a space site.
Speaker 6Okay, wow, wow, wow.
Speaker 1Daynail for the way.
Speaker 4Before we started recording tonight, I mentioned a little story about how it went to Total Wine and basically everything there was like a Total Wine labeled scotch. This was one of the few that actually wasn't. It was something I've never heard of and. I'm like what the hell? I'll give it a whirl. So yeah. I have no connection to it, is there a year.
Speaker 2It's a 10 year, sorry.
Speaker 4It's a 10 year and they seem to be like they're a bottle slash blender, so it's actually distilled at a different distillery and then bottled and blended by Distilled by Ben Rinn. They don't have a lot of tasting notes on here so they said weighty and slightly malty nose gradually release sweet vanilla and honeyed cereal notes. The oak influence is gently on the palate but later adds layer of structure before waiting. Finishing of heating of smoke.
Speaker 1There's a lot of words there. Yeah, I was no common.
Speaker 5I was a single common.
Speaker 2I didn't hear centipherous Slightly.
Speaker 4Yeah, and I couldn't find a lot of reviews online too. I don't know how popular this scotch is. You know, gave it a whirl. What the hell.
Speaker 2I mean, that was a pretty great whirl.
Speaker 5Yeah, super fun. What was the price point on this puppy?
Speaker 4It's actually with tax it was 92. The price point is 85.
Speaker 2So age 10 years. Does it say anything about the casks? It's just as oak cask.
Speaker 3The bottle is really interesting to how it tapers up gently.
Speaker 1Yeah, the shape is cool. It's got good shape. Yeah, how do you feel, dave, about the design? Very like getting very gangs of New York type.
Speaker 3Yeah, it's got kind of like a To me. It kind of reminds me of like a classic, like burlap sack that they would hold like grain in which is like graphic designers love that shit. It's like a classic, like where there's like a, you know, like a logo, kind of under a logo. You know it's like two like typography treatments.
Speaker 1Yeah.
Speaker 3I kind of dig it.
Speaker 1It's fun, it's different you know it's giving me like a old school boxing. Yeah, like a rooster vibe. Yeah, it's pretty tough a little bit.
Speaker 6Yeah. What's the number 21 about? Is that just like?
Speaker 4That's the different bottlings they offer. So it's like this particular like. So each bottling is either going to be a different blend or a different distiller, or a different cask.
Speaker 1Okay, Hell yeah.
Speaker 2So, if you care, we do this, is this their website.
Speaker 4To be honest, I don't remember, I just Google it.
Speaker 2So, talking about the Ben Wren distillery, there are six stills and a spirit is run through worm tub condensers. So this is like super nerdy about the distilling process. But there's two types of condensers which condenses the it's at the end of the distillation process, condenses the vapors. I guess Worm tubs were the old old way of doing it. The new way is called shell and tube, and I don't fully understand this. All I know is that worm tub Distillates are usually considered to be like meteor, a little bit rough around the edges, and so aficionados of scotch seek out distilleries that use that method. And that might explain why we've we felt like that thick, oh yeah Mouth feel at the beginning. Yeah, instead of being like real refined, it's a bit like Meteor, I guess is.
Speaker 1Anyway, yeah, it will, I definitely got a punch. When I first tasted it.
Speaker 5I think that was one of our notes was like a kick to the face.
Speaker 6Yeah, yeah, yeah.
Speaker 2Well, it was soft because the lotion, with the lotion, everything because the soft. Oh, I enjoyed it, that was fun. Yeah, it was super fun.
Speaker 1Thanks for bringing it, of course, 57. I know.
Speaker 4I got to be honest, he Twice.
Speaker 2Dave nailed it.
Speaker 4And second it didn't feel that hot 57 is usually like undrinkable, and then it was drinkable.
Speaker 5But, I think it makes me think, cutting it down, I should add more water, yeah, maybe.
Cheers!!
Speaker 4Yeah, way up front, because otherwise it just like that's why I was like actually super quick to add water.
Speaker 6Because I knew what the ABU is.
Speaker 5We should have followed your lead, yeah, okay. So I got a little quote. My boy turned 13 a couple of months ago and so I've been kind of researching quotes and we're going to, you know, be talking through kind of life stuff. So this is one of the quotes that I'm sure I'm going to share with my 13 year old. I'm also going to share with you guys. Perfect, let's see Equivalent. But it's fun, it's, it's quick and easy. So life is 10% what you make it, 90% how you take it. Irving Berlin.
Speaker 6Cheers, cheers.
Speaker 5Mazel.
Speaker 2Tov Cheers yeah To Justin Getting married.
Speaker 6To Justin, to Justin.
Speaker 4To Justin Getting married next month.
Speaker 1So that toast was to your son and to me it's going to be the same one I read at your wedding hey bud. I got a toast for you.
Speaker 3You've heard it before, but here it is again.
Speaker 5Different context now.