Show artwork for Barrel to Bottle, The Binny's PodcastBarrel to Bottle, The Binny's Podcast Show Episodes Barrel to Bottle's Picks of the Year 2022 pt. 1 Free RSS Audio SettingsEdit Availability Immediately Access Anyone can listen Audio https://traffic.libsyn.com/se....2022.pt.1.mp3?dest-id=972011 Transcripts Automatically Created Chapters Automatically Created Timed Links Automatically Created Transcript Learn About Editing Chapters | Greg, you told me to do two or three, and everyone here has one. This was my first question. How many does everybody have? I have two. I have one to pour, but you said we'd probably do like three, but sample one of them. Chris? I have honorable mentions in all categories. And just one to taste. I have two to taste. I got this. You have one to taste. Oh, Pat has one. You have one beer and not any spirit? I know. That's why I picked this one. It's pick of the year. I have one to taste and that's all I'm talking about. Alicia has one to taste. That's all she's talking about. Jenna, you have three. We can start with mine if you want. You have a box somewhere. What an accusation belauded me before we even officially intro the podcast. You always make us taste like 20 things. Okay, one, two, three, four, five, six, seven, eight. Jim? We have three Amarros besides everything. Representing Amari, we have. Without Pat, we have 10 things to do. I have one thing. I don't know what you guys' problem is. Let's start with highly suspicious. Oh my God, seven people. This is unbelievable. It's going to take a long time. This is like the baseball scene in Naked Gun when they have seven announcers in the booth. Dick Vitell, Dr. Joyce Brothers. Is there a fan in here we can turn on? I don't know. At least you'll point at somebody in demand. Hello, and welcome back to Barrel to Bottle, The Binny's Podcast. It's the best episode of the year. It is our Barrel to Bottle crew top picks of the year. Yeah, everybody's in the room. We've never had this many people around the table at once. So this is gonna be a total mess, and we'll try to get through it as fast as we can. Yes, thank you. No help from you on that latter part. I brought one thing. You guys are such haters. All right, we're gonna start with Pat's one thing, and here comes the bumper music. Okay, he got some on his shirt. What is that, Pat? As we pour. My pick is the Penrose and More Collaboration Fantasy West because it plays into the Barrel to Bottle Word of the Year, which is thiols. Because that's all Roger and Chris have talked about for 12 goddamn months. So, I picked a beer that actually takes some pretty interesting scientific advancements to promote thiols. So, thiols, it turns out, are in everything, not just hops. So, you can get these tropical aromas and flavors out of things like malt, but we have no way to unlock them. And that's where this beer comes in. So, this is a West Coast style IPA. They did a Fantasy West and a Fantasy East. I'm tasting out the West here. So, you'll notice it is clear in color. Couple notable things here. It used cryo hops that were particular. It's yellow in color. It's clear that it wants to light through. They used cryo hops that were particularly heavy in thials. They used a Sauvignon Blanc must powder. A winemaker in New Zealand is also a brewer and started drying and powderizing his Sauvignon Blanc grape must post fermentation. Thial rich. Because it's thial rich. And it has a pretty great name. They also worked with Omega Yeast in Chicago here. And it turns out that there are thials in just malt. But we have no way to unlock them. Omega genetically engineered a yeast, essentially, that can unlock thials in just malt. Unlock the thials. No, but it's really, listen, I'm gonna explain my picket. Omega claims that you can brew just malt beer, a 100% malt beer with no hops. And if you use this yeast, it still tastes and smells like pineapple and mango. It's totally wild. When I heard this, it blew my mind. I have not, in all my years in the business, I think this is the kind of scientific step forward that you don't hear about often. And I couldn't believe that this didn't get more press. Pre-episodes of Barrel to Bottle, when I brought this up and you just gave me the business about this yeast name. Was it Cosmic Punch? No, I don't think so. Is it the vialized yeast strain? Well, I don't know. It's Cosmic Punch. But the whole idea of brewing without hops is- The whole idea of brewing without hops you didn't talk about. That's vial. So I'm under the impression that this is some kind of crisper adjacent thing that happened with this yeast essentially. Part of the reason they're calling it fantasy is that that must you're talking about is called phantasm, I think. I believe so. It's Phantasmagorical. Okay. Are there hops in this beer? Yes. Okay. Cryops. This is very good. Is this still available? I pulled this off the shelf here at the Lincoln Park Binny's an hour ago. I might go buy a four pack after this. There's a lot of graham cracker. The nose has a lot of fruit and hop, but then it's real rich and grainy. The beer is about a month old now. I think it's still drinking fine. This was not a refrigerated four pack. When you said this was called the Fantasy West and you said it related to the word of the year. I was thinking alum myself as the word of the year. I'm trying to think of the word alum more times than alum a couple of months. As someone who's edited all 52 episodes of the podcast. Italy? Italy did come up in a late comer in the word of the year. But gaslighting. I can really cram them in at the last minute. That's for sure. What about that banana that these two talk about all the time? Cavendish did come up a couple of times. Commander Cavendish, our beer should be coming out pretty soon. Commander Cavendish. All right. Anyway, this really does taste like a can of Dole Pineapples. Yeah. That's great. Dusted in graham crackers. Yeah. It's good. I was just going to ask you what you thought about this to me has that big gooseberry that you get in some of the softening on the top. You talking real gooseberries or caped gooseberries? That's more of a 2021 word. What do you mean greatest hits episode? Are we doing a wrap up of 2022? All right. So that was my pick. I think it's pretty good. You can still get it. What's the elk? I don't know. It's from Penrose. I know something about this beer. From Penrose, I see a Moore logo on there too. Oh, Penrose and Moore. I thought it was Penrose. I'm going to guess it's not the price either. It's not the Cosmic Punch. It's Star Party, Thialized Yeast. Star Party? Which I knew it wasn't the Cosmic Punch because the Cosmic Punch is what they use for a lot of the East Coast stuff. Star Party is something that your parents get worried about. They hear a weird story on the local news. Oprah has been reporting on Star Party. Do you know what the kids are doing now? This is a sneaky 8.5% alcohol. Yes, it is. Pat is going to get drunk tonight. Oh, yeah. This is very enjoyable. In all seriousness, no one glass of this for me. I'm a couple cans in on this for a night. Yeah, but it's not the heaviness of a hazy IPA that kind of- Yeah, it is lift. Yeah. Yes. All right. That's my pick. Who's next? Jenna. Me? All three? Just one of them. Okay. My first pick is going to be the Mickers. Michters? Michters. Michters. I chose their single barrel rye. I chose them because I was there not too long ago. Sorry, I'm texting my wife telling her to buy Tempura crisps from Costco later. Nice. Sorry. I'll pay attention. Hey, that's on topic. It actually wouldn't be bad with the beer. Can we do a roundup of all the times Pat has interrupted me? I would love that mashup. If nobody wants to listen to that, it's going to be like three hours long. Jenna didn't want to hear it the first time. So, we're drinking Michter's Rye. Yes, we are because I was there and it's a delicious whiskey. Always a single barrel product. Always a single barrel product. It is from predates the revolution. It is said that George Washington loaded up on this to help keep his troops warm through the winter. Liquored up at Valley Forge is the correct way to say that. Excuse me. Pat, what else would you like to talk about? They have that still. Is this my pick or something? Come on, it's your pick. Actually. Isn't the wood cut still on the label here? What do they call it? The washback tank underneath it? The barrel a day still. Yeah. Anyway, a little more background on them. They were originally in Pennsylvania is where they were founded and then moved to Kentucky in was it the 80s or 90s? 90s. 90s. Damn, this is good. It's mostly why I chose it because it is delicious. It's like a mainline product for them, right? Like it's like 40 bucks. Yep. 50 bucks. 50 bucks? Yeah. 52.4% alcohol. You can get that on the shelf at every Binny's location. That's delightful. It's soft and buttery and minty and spicy. Andrea Wilson, the master of maturation for Michter's was recently inducted to the Kentucky Bourbon Hall of Fame. Yeah, like the day before we saw her there too. Of note with Michter's, everything they do is aged in both toasted and charred barrels and they are known for the lowest entry proof in the industry of all the large distillers. They go into the barrel for aging at 103 proof, which is incredibly low. Big advantage of that is you're adding less water on the back end. The reason I love their whiskeys is because there is no challenge whatsoever in drinking these whiskeys. When I make a Manhattan with this, it's the softest, plushest Manhattan and it's a rye, so it still has the spicy back, but it's just so easy. This is a soft, buttery rye. Yes. I mean, it's noticeably rye because of the spice, but it is probably a great entry if someone wants to get into rye from Bourbon. It's very firmly a Kentucky style rye now. Even though they have this provenance and this heritage of Pennsylvania, the Monongahela style that would be like real lean and punchy, not like that anymore. When they reopened the distillery in Kentucky in the 90s, it was very much purposefully put around to have this style of rye where it was approachable and inviting. Thank you for that, because I was just going to ask that very point, because it doesn't seem Pennsylvania style at all. Very much not. Which is, I noticed over the years that sometimes that was the challenge getting people excited about ryes, was that a lot of people were exposed to the category through Templeton or Rittenhouse, which are- Oh yeah. They drink more like spicy bourbon. You give them a leaner rye and they'd be like, nah, not for me. So this would definitely be approachable for people who enjoy bourbon. What would you guys say the trend is in terms of rye styles? Which are we seeing more production of, if you will, that leaner or that rounder? All the large distilleries are in Kentucky. They're mostly all making that more accessible, softer. The largest rye producer is still MGP, which is now called the Ross and Squibb Distillery, known for their 95% rye mash bill. No, do I have to learn a new acronym? I still call it LDI sometimes. Yeah. They're known for the 95% rye, but they make a variety of different rye whiskies, including some 51% ryes. But even then, their whiskies always have tended to be a little rounder and more approachable. Big thanks to their very humid, concrete warehouses that they have there. The very lean Maryland style, or excuse me, the very lean Pennsylvania style is being really, that torch is being carried by craft distillers in Pennsylvania. All right, so my pick- An off-color? What are you, Roger? I know. I love these, beer for lounging. Jim is the president of the fan club. There's actually a matching hoodie now so I can wear the full- Oh, yes. And this is called Beer for Lounging. And you like lounging, too. I love lounging. He doesn't like lounging. I get bored. That makes sense. You can see that. Yes, that makes sense. Has anyone heard the song Chez Lounge by Wetleg? Yes. No, but I remember the commercials for- You're just making stuff up, Chris. No, it's a great song. It is a great song. It's actually Chez Long. Yeah, Chez Long. I didn't know if there was a difference between the Chez Lounge and the Lounge. There are some adorable capybara on the can here. You buy the sweatpants, you get the capybara on the leg and on the butt, it says lounging. Very comfortable sweatpants. World's Largest Rodent. Yeah. This is a 5% American Pale Ale and this is basically, I would say, their tribute to Sierra Nevada Pale Ale. I know one of the problems is that you can't get it fresh as much as you used to be able to. Three-tier system. Yeah. Three-tier system doesn't sell like it used to, but it's a great beer. I remember it being way more hoppy than this, but then maybe my palate has changed. Oh, yeah. Correct. Your palate has changed. It's Cascade Hop. It is 5% just around there. It's a very easy drinking. This is lovely and refreshing and delightful. Yeah, it's just a lovely. Also, Off Color famously doesn't make IPAs, and this is the only thing that I would say that they have the top. It's a good beer. I like this one. Yeah, it's a solid. Really well balanced. Always available. It's probably only what? Like five and a half, six and a half percent? He already said it. It's definitely solidly in the Payol camp. 10.99. Not even flirting with IPA, in my opinion. All right, this is fine. And it's a lifestyle brand. And it is a lifestyle brand. Greg hates it. My favorite lifestyle brand. Should I go next? I brought the kind of the opposite of it. Sure. I wanted to go next. You want to go Pat is going to go next. Okay, I'll go next. I thought you only had one thing. What are you talking about? Yeah, I haven't gone yet. All right, it's Pat's turn. So, my pick of the year this year is a Ben Romic handpick. It's a nine-year-old First Phil Sherry hogshead. We've tasted this on the podcast before. Just want to pass this around so everybody can taste my pick of the year here. First Phil Sherry, that's still a buzzword amongst your whiskey crowd. It is, it is, indeed. Because they like it to taste like cherries and spray. Why is the Ben Romic label different from the- That's a newer label. So, we have some of the older labels in the store still. I'm not sure how I feel about it. I don't like it. It reminds me of the red and the white. It reminds me of Stoli or something. It looks like a combination of Southern Comfort and Cheap Dip. This is the new Russian Ben Romic. I think they're old. Their old labels, I think, were pretty washed out with various shades of gold. I think this is an improvement. So, this is a first Phil Sherry, Hogshead. Hogshead being a 250-liter cask. This is what proof there, Roger? Sorry, I was looking at the Stalin era font. Faith. Wow, a lot of hate for the label. It is not a good label. Workers of the World Unite, 60.6%. 60.6%. We did an 11-year first Phil Burbin and this nine-year first Phil Sherry. They're both on the shelf for $89.99, although we have been running them, I believe, 10 bucks off. Ben Romek was reopened in the early 90s by the Gordon and MacPhail Company after a couple of decades of being mothballed. They reopened it with the vision to recreate space-side whiskeys as they would have tasted in the 1950s, 1960s. So, very moderately peated Highland Peat. So, I think the sherry here really does enrobe the peat, so to speak, and cover it up a bit. Sherry is a little bit of a place here. But it's a really, really fantastic malt, especially under 100 bucks. I don't remember trying this. What episode was this on? I brought all those scotches one day that we tasted. This would have been in there. I remember Pat specifically saying that they wanted to make stuff that it was like the 50s or 60s. Well, it wasn't the one Joe was on and I wasn't there. You guys, shut up. This is bomb, right? This is so good. It's so good. It's gorgeous. And to drink like that at 120 proof is ridiculous. This is like the iron fist and the velvet glove thing. That's this. It is. And the iron fist this time is alcohol. It's alcohol, and the peat is in there, and the sherry fruit is completely all over the rest of it, just adding this fluff. Yeah. The sweetness and the smoke makes me think of barbecue. It's going to be like good at barbecue. I often think of barbecue when I'm sitting across the table from you. Yeah. And Pat, I also just want to give you kudos for only selecting one thing today. No, yeah. It shows real growth on your part. You guys were here with like six or seven things. I'm glad I picked such a good pick this year. I'm glad you guys all appreciate that. Stick into it. Self-control. Sorry, this was the nine year? Nine year. Nine year. And you also picked an 11 year. An 11 year first fill bourbon. So it's a fun side by side. The bourbon shows way more peat. We were talking about this the first time we tasted them. The bourbon, a lot more smoke character. A bourbon cast lets the distillate do a little more of the talking than the sherry cast does. I mean, the sherry cast is such a flavorful, especially at first fill, is just a flavor bomb of a cast. And what sherry style and thus kind of... It would be Oloroso. Are they using Oloroso? It would be Oloroso. Like 99% of sherry cast in Scotland are going to be Oloroso. When it's not, they usually take a point to point it out. They make a point to point it out. And then you see PX, sometimes Amontillado, rarely Monsignia. But you do see it. It's all over, right? It's like, it's huge in here. Yeah. It's fantastic. I have to say that just the balance in the nose alone is great because I get like flowers and smoke and a little iodine and fruit. Yeah, they're like Heather honey. It's just so good. Gorgeous, yeah. So good. Really neat. What's the price of admission? $89.99 is the everyday price. I believe we have them on sale right now for $79.99. Pretty good for something that high in proof. Yeah. Yeah, I mean, by the time you add a little water to this, you're getting a lot of whiskey for your buck. I always insist that I add water to my whiskey. Yeah. The problem is with Barrel to Bottle is I've gotten so used to barrel strength, tasting neat that I don't want to add water anymore. You don't have to. I'd never add. Yeah. Yeah. I'm actually an add water kind of guy, but this is, I mean, I would drink this. This is pretty dangerous for 121.2 proof. I'm a fan. Yeah. It's good stuff. Okay, sweet. All right, who's next? Now can I go? Roger's not going to be surprised by this. I keep hoping that West Coast IPA and Double IPA is going to come back. There was a time, there was a time back in the day, when Double IPA meant really big and bitter, and now it means fluffy fruit. And I was looking at some of the untapped reviews of this beer, and one of them was like, well, this wouldn't be what you'd expect for a Double IPA. It is, of course, Surly Abrasive Double IPA. Nice. I haven't had it this year. I bring this out not because it's back. It never really left, but it's back at $12.99 a four-pack instead of $18, which is awesome. Yeah, crazy good praise. And we get a contingent of beer people complaining that they like big fluffy IPAs and that we always rag on them. They're fine, folks. They're fine. Anyway, Surly Abrasive is back, and it's a big bitter beer and it's 9.2% alcohol, and it tastes great. And by the way, Citra is playing Senator Fiddle here. So this is at the beginning, this is one of those harbingers of what is to come. This was the era where they're adding this tropical fruit to beer, and it was wonderfully balanced with bitterness, and eventually the tropical fruit just took over. When this beer came out, it was a rarity that you could get a Citra Hop to beer, and it was one of the few that had a sizeable enough contract that they could make a good chunk of it every year. Yeah, man. Anyway, so here it is. While we're on packaging, this one looks like an energy drink. Totally, absolutely. I kind of prefer their old packaging, which had their little logo with these- Yeah, the two angry guys. The two angry guys. One was happy, but he was upside down. It's a supernova of hop cones. It looks like the Dollar Tree energy drinks. Absolutely. It's off-brand kind. Right. When you're in a Phillips 54. Yeah, exactly. The kind you know you're going to get kidney failure from. Yes. Like the kind that contains more than zero lead. I like the label. It's supposed to make you think of metal grinding, because it's called abrasive. It was in an abrasives factory, is where it certainly started. It's extreme to the max. It looks like a laundry detergent packaging. Do you remember the original name of this beer? 16 Grit. Reference to the coarsest abrasive they made. The coarsest grinding wheel for an angle grinder. You guys all like it? Jim, cut away before we tell the story about how Brophy and I cuddled in the cold well. Yeah, I told you that one like two weeks ago. Yeah, I've already heard that one. Yep. All right, who's next? We're really rolling through this. How about a white wine? We are rolling through it? I mean, yeah. I mean, unfortunately, Pat only has one pick. So we're not even going to be able to extend it. Were there any other comments on that beer? It's really good. I think it's a... This is an old school beer. It's very resiny. As much as we talked about Citra bringing some tropical fruit to the party, I'm still getting primarily a resinous hop character. It used to always have Warrior in it. I don't know if they dropped it or not. I think it probably does. It's still Warrior. Warrior is an intense, resiny, bitter hop. I get a lot of banana coming out of the glass and that tropical fruit, but then the resiny is all in the back end and almost like dries out my mouth as it finishes. It reminds me of the Pacific Northwest. I don't know if I told you guys, but I grew up there. It was actually, I learned to climb trees there, all that stuff. And learn every tree species. It's a nice homage to home in my opinion. New barrel to bottle montage just dropped. It could be interesting to some people. Well, Roger maybe. This beer is made with a healthy dose of oats and they use an English ale yeast, which is where you get some of those ester. I don't know if they do this. Way back when Surly was famous for only using Maris Otter as a base malt and that was one of the reasons all their beer was so expensive. Because they didn't use two row pale, they always use Maris Otter and they always put oats in many, many, many of their beers. And so one of the reasons that their beers were so expensive, they claimed because of that grain bill that other brewers weren't using. Well, now it's $12.99 and there's a lot of two row in it too, but it's fine. It's really good. It's really good, yeah. It's very much a Greg beer. How strong is this, you said? This one's 9.2. It is a very interesting way. I'm glad you brought that up, Greg, how it has the parts of what is so common in today's IPAs, but a very different delivery. Exactly. Uses a London 3AL Yeast, it's really fruity, it uses oats, but it's built so much differently. It's dry and clear. Yeah. But good beer, great price. Everybody buy it so that it sticks around, and so the more breweries make bitter beer too. I'm done with my rant. So, Chris, you brought a white wine and a rant? I always have a rant with me. Yeah, I brought a white wine. It's a Cuvée Frederic Emile from Trimbach. It's a Riesling, 2011. And it is- Wait, on the shelf right now, 2011? Why is this your pick of the year? An 11-year-old wine? Get out of here, we wanna drink fresh stuff. Anyway, the reason I picked this is because we tried this a month or two ago in a wine meeting, and actually Alicia brought it, so I have to give her props. And you couldn't stop dreaming of the foot smell? Yeah, it smells like banana glue. Come on. You're probably picking up on maybe a hint of TDN, which is that kind of kerosene petrol aroma that occurs. I thought it was that Southwest Sports Network where you get Braves games. I thought it was the drug where you want to rub up on people that are rave. It kind of smells like when you start a boat motor. Now, Chris, in all seriousness, I poured it and I was like, oh, this isn't particularly sulfury. This is a reasoning I can get down with right now. Yes. Well, this is one of the reasons I picked it. Of course, it has some age on it, but they released this pretty late anyway. One of the reasons that I thought this was so compelling because not only is it delicious and perfectly drinkable now, but it's specifically not the best example of this wine I've ever had. I think that's instructive personally because I went all in on the 1990 vintage on this. You're so old. I know. Happy you people. Chris, it was one. I was going to say, where were you even born? I was not, yeah. God, I was 11. Why does this hurt so bad? Anyway, 90 was incredible. I fell in love with it immediately. I cellared a bunch of it. I drank my last bottle a few years ago and it was still young. It was so wound up tight that it was unbelievable. Yet, I tried this and I thought, wow, this is drinking so well. It's so precocious and it just goes to show that you can follow critics and whatever and look at points. But a great vineyard site, this happens to come from two Grand Cru vineyard sites. It's not one, but two, and which I can't remember now, Osterberg and something. I don't know the other. It's okay. But anyway- Just make one up as long as you say it in an accent. It just goes to show you though- Lickumcropper. Great producers and great vineyards turn out compelling wines in vintages that you might not expect from a point score to be the greatest example. Certainly, this isn't the greatest example. It's not structured the way the 90 was. It doesn't have the concentration, but man, is it delicious. Don't sell it short. I'm not. I would never ever guess that this was over a decade old. On the nose, it's a little gasolini, and it's really broad in fruit. But on the palate, it's so lean and focused. And like, what's the word for, I don't know. Linear? A laser beam? Yeah. It cuts like a laser beam. It's definitely angular. It has great cut. It has precision. It's acid profile for sure. I mean, Rieselin is a high acid grape variety, and that was one of the reasons why it carries it through with this age. I do find that, and I find throughout it, I mean, yes, you're getting some of the tertiary, that kind of gasoline quality, the nuttiness that the wine brings. But throughout it, as you identified, there's a lot of stone fruit. There's even like citrus peel that bounces back up at the finish on the wine, and it reminds you of like, I'm still alive. Shut the- I feel like Alicia is getting a freebie here by Chris breaking one of her pins. It reminds her that I was only one. At first, I didn't realize you were talking as if you were the wine, and you were saying it reminded you as yourself, I'm still alive. It makes me feel something. Oh, she was talking about the wine. Okay, I'm totally with you. But that's what makes this vintage interesting because there's a generosity of fruit here that is still really present and it has great acidic cut. And it does have just a hint of TDN, which is expected out of a lot of Alsatian recipes. And what gives it great interest. Yeah, it's a complicating factor that is not dominating the wine by any means, in my opinion. Okay, how much? 80 bucks. Okay, all right, that's a reasonable price for something of this stature. And that makes sense that it's this compelling and thoughtful. And so, the last one I had before 11 was the 2009 Vintage, which was awesome. Did they make 10? Basically, my question is, do they only make this in years that they can deliver this type of quality? I mean, they hold these back, so you can count on the next release to come out soon. It's a good question. I don't see it every vintage, and I don't know. I know this name dates back to the late 60s. How much did you pay for the 1990 Vintage for Bottle? Not $80. Well, of course not $80. I don't know, probably under $20 if I had to guess. But in like 2000? No. Or like 2001 or 2002? It was a long time ago. I will say, I had this out of a Magnum recently, and that would be a nice choice as well. Oh, yeah. Mags of Reez? No way. It's like this tall. Is it still real tall and skinny? Yeah. Yeah. It's still in a fluke. They're very cool looking. In case you're wondering, TDN that we're talking about, trimethyldihydronaphthalene. You thought you were going to get through this without hearing about trihydronaphthalene. Which we like to shorten things, TCA, TDN, whatever. It's not a flaw. It's actually a metabolite of carotene. When grapes are exposed to a lot of sun, just like a carrot will turn orange, a lot of times recently will turn very, very golden in color and that tends to produce a lot of TDN. The flavor for me reminds me exactly of pear drop candies. Have you ever had those? Pear drops. That's a classic wine descriptor. But tell us about the corner candy shop. Those are the ones that are chewy, right? No, my thing is something else. No, like the little, they dust them. The whole meal reenactment. They are not easy to find. I don't even know. Of course, they are not in years. Interestingly, for you- Do you guys know about this? It's not easy to find. No. Well, you youngsters in the wine department, honestly, this is an old school wine descriptor that was commonly used for things that went through carbonic maceration. Pear drop candy? Yeah. In the old days, you would- Chris does know what he's talking about. Chris, we could have just left it. Yeah. If you look at old Beaujolais Tasty Notes, which I do all the time, you will see lots of references to pear drop. It's like akin to banana candy and all the other things you're referencing that really costury. None of that Gros Michel here. Knock it off. Oh, Gros Michel. Shout out to Big Mike Banana. You know who you are. The Big Mike. All right, I'm going to go, is that all right? Because mine will segue nicely here, because this beer actually involves some white wine grapes in the production of the beer. So this is a- What kind of grape? White. It's got to be muscatel or something like that. Welch's white. White from Paso Robles, I have at least a designation for you. It's a collaboration between Boulevard and Firestone Walker, and Firestone Walker famously involved in the wine business and grow still a very small amount of grapes. This is one of the rare collabs where instead of doing one beer, and then brewing it together, they actually brewed two different wheat wines. It's theorized this was like a home brewers mistake where they're making a barley wine and they put too much wheat in there. I don't know if there's any credence to that or not, but you don't see many wheat wines. It's essentially just a barley wine esque beer, usually in the English style, not an American style, and they brewed one at Firestone Walker and one at Boulevard. Boulevard aged their wheat wine in rye whiskey barrels, and then Firestone Walker brewed theirs with a percentage, I believe around 20 percent of these wine grapes from Paso, and then aged it in wheat whiskey barrels, and then they blended the two together. So, what you're left with is a pretty tremendous beer that has this acidity and fruit lift because of the grapes, I'm assuming, that you normally would just never see in this rich, redolent, like, style. It is so light on its feet. It's such a big beer. This gets a holy s*** from me. Yeah, this is really good. I mean, the first thing I would say is that literally, on the nose, it smells like the breakfast of champions. It's wearing its mash bill on its sleeve. There is decided wheat character in the nose. I love that. That's a Wheaties reference. I actually, honest truth, ate Wheaties this morning. You ate cereal? Yeah, I ate cereal. I ate cereal every night. This is great. Are you really going to trash cereal? No, I just- I had plain Cheerios this morning. At a certain point, you got to just cut back on the cereal. I agree. All right. I just tell you some of this. The balance is unreal. Isn't it crazy? It's like seamless. It's gorgeous. We've had some Barley wine this year, which was one of the best in a while, but we've had some Wheat wines in the last couple of years, and I think this gives your- what was it called? Apple pie from Goose Island. Oh, yeah. The- The hat on a hat. Caramella. Yeah, this gives Caramella a run for its money. Or just their normal Wheat wine. Yeah, the non-flavored blasted one. By far, best beer of the day so far. Well, I mean- Wow, wow. Bulls off from someone whose opinion we don't care about. Jim brought an everyday person's beer. I brought a, thank God it's only $12.99 beer, and Pat brought a chemistry experiment, master-ready beer. So stiff competition. Yeah, this is justifiably the best beer so far. I mean, people, this is really remarkable. Alicia, you said light on its feet. It's incredible what they've achieved here because it is rich, but it's not too sweet. It finishes with an alcoholic burn to it, like a bite, but I still wouldn't think it's more than 7.5%. I think it's very pretty. Roger, if you put this in a glass for me and said, just guess the producer, I would guess who makes Findemond. Unibrew, I would guess Unibrew, definitely in that style. I think, you know, it's funny, that was astute in that they're famous for spicy, spicy yeasty notes, and I think some of the spice from the rye whiskey barrels is coming through, especially in the finish, and it's giving you some of that, but yeah, It's a great beer. You gotta grab this while it's still available. It's crazy affordable for what you're getting, this 9.9% alcohol. Oh, didn't you know? It's 40. Light on its feet, right? It is wheat wine. I mean. It's dangerous. You're not wrong, it's so gorgeous. A lot of pearl clutching going on over there. If an iron fist and a velvet glove is one image, this is a hippopotamus angel. Yeah, you got to be careful. What do we sell four packs for, Roger? 14.99. Holy cow. Super, super good price. It's really great. I mean, the nose, the more I explore the nose, the more I think I'm feeling that wine contribution, like lifted aromatics. Right. It's cool. There's a fruitiness here that's just you don't see on beer. There's almost a strawberry character. It's just so foreign normally to this style. So well done to Boulevard and Firestone. Really well thought out, really interesting beer. Let's find out what Pat has this year. Yeah, can I go next? I'd like to do my pick now. So, my pick of the year this year is a... Is this a Sherried Scotch? Yeah, it is. We've talked about Sherried Scotches in previous episodes where we talked about First Phil Sherry Hogshead specifically. You may recall an episode where we talked about a Ben Romick that was in a First Phil Sherry Hogshead. I don't, actually. Well, so a Hogshead is the kind of standard barrel size in Scotland of 250 liters versus your 225 liters there for an American bourbon barrel. But anyway, this my pick of the year this year is a 15-year-old Glenn Livett that was in a First Phil Sherry Butt. So Alicia, how big is a butt? Six? Five. 500 liters. Sorry. And this is a signatory. This is a signatory. Binny's handpicked single-barrel Glenn Livett, 15-year-old, First Phil Sherry Butt. It is 63.8% alcohol, which is quite high for that age of Scotch. That is dark. That's what a lot of the people love about Sherry. This is a Sherried single malt lover's dream. This stuff is just unbelievable. Didn't we have this already? We might have. Yeah, we probably covered this on the episode where I brought all the different single malts. Yeah. If people are unfamiliar, Pat, some of the more popular scotches that are Sherry Barrel would be like Macallan. Predominantly, Macallan. Balvany, one of the two. Balvany sees some Sherry Age. Glendronic, Glenfarkless is exclusively Sherry Barrels. The problem now is that most Sherry Barrels aren't butts. They're Sherry Season casks, which are 250, 350 liter size in that range. They have Sherry in them. Because the world doesn't drink enough Sherry. Yeah, because nobody drinks Sherry. So, the Sherry sits in there from anywhere for a few months to maybe three years. The Sherry gets dumped out, turned into vinegar, and the cask gets sent to Scotland. So, finding an actual Sherry butt, which would have been used to age Sherry for quite some time, getting more rare. Every Scotch drinker should feel a responsibility to drink like a case of Sherry a month. Yes, for every Scotch you buy, you must buy three bottles of Sherry. It's Sherry cask offsets. Is that our newest petty promo? They should do cold packs. That legit would be awesome. Someone like Lustow, when they did that Red Breast, I was saying they should put a cold pack. For Sherry on people. Yeah, exactly. If you like this, try it. But anyway, I just wanted, this is my pick of the year. It's so good. I'm glad I can share with you guys. This is really good. It's super spicy. It's Sherry first and whiskey second. It is just a ridiculous array of- In the previous Space Side. Yeah, I've talked before about a Space Side first, Phil Sherry from Ben Romick on a previous episode, and you'll find similar notes. A lot of fig, raisin, plum, that type of thing, that oiled leather, all that array of sweet brown baking spices, tobacco leaf. My tongue is burning. Yeah. The tip of my tongue is on fire. Without the peat, get it in the way. I think it drinks quite smooth at 127.4 or 0.6. It's fantastic. It is so good. Really good. This would be great for, there's so many of those flavors you think of with the holidays. Oh yeah. You know, like the fruits. Yeah, all those desserts that only you eat and everybody else throws in the garbage can. Fruitcakes and puddings. I almost bought a fruitcake yesterday at the store because I've never had one. Because I've never had one. I'm sure Roger and Chris can find you a good fruitcake at the grocery store. Joyously bake one arm in arm when they get home tonight. They're going to have to be prancing around like a pagan ritual in their kitchen, like making their holiday fruitcake. It's your turn to toast the fruitcake with rum, Roger. But it's already the fifth. Whatever we do, is there no time? Of course, they refer to it as a holiday loaf. Oh, gosh. It is a little late to be making a fruitcake. Reply to Adam Haldon. Give us for breakfast. All right. Well, anyway, guys, this is my pick of the year, so it's really good. I will go source some suet. We will work on a fruitcake for you. Jenna, why did you do that? Pat, why did you do that? This is at the upper end of my price structure that we look at when we're buying these casks. If I can get a good single malt scotch on the shelf at $10 per year of age or less, I think any of us can look a customer in the eye and tell them they're getting a great value. This is $150. It seems high for a 15-year-old Glenn Livid, but compared to the 15-year-old Glenn Livid that's sometimes readily available, that's in French oak, this thing just wipes the floor with it. A lot less water in here. Oh, yeah. You're getting a lot more for your money, and it is on sale right now. I want to say for like $135 too. It's really awesome. It's really good. Yeah. I'd say worth every penny. That's amazing. All right. Well, thanks for letting me share my pick with you guys. Who's next? Jenna, you got another one? Yeah, I have another one. This isn't fancy. God, two picks? I know, what is wrong with me? I'm selfish for airtime. Nothing fancy, no real romantic reason why I chose it, except that I got drunk off of it a lot this year, and so it seemed appropriate to choose it as one of my picks, Goose Island Neon Beer Hug, which Roger introduced me to, actually. We have talked about this on a previous episode this year. This is Greg's weekend dad juice, I believe. This was the one that was like, you were like, hey, it's $249 and it comes in a stovepipe. Yeah. But you like the Tropical Beer Hug. That's the one that's like $99. All these hugs, I've lost track of which one is which. There's so many, yeah. Yeah. Tropical is the one that's like dangerous to drink. It tastes like juice and it's 9.9. I have to say, I remember tasting this on the podcast, and contrary to what you might normally hear me saying, I actually like this beer quite a bit. It is not the style I usually gravitate toward, but it's pretty nice. It's got some great tropical hop characteristics. I love how clear it is. It's hoppy, but it goes down so easy. For me, it's like I don't like a lot of hop because then I just can't drink a lot of it, and as previously mentioned, can drink a lot of this. This is super clean. That's the thing. This is a great reminder that people love hop aromatics. They don't necessarily need them to be weighted down with all the oats and wheat that are in all these hazies. Great. If you can start dry hopping and making these really fruity aromatic beers that you can actually drink more than one can of, hopefully, you're going to start seeing more beers like this. But yeah, great value too. This is crazy affordable. It could be a little more bitter, just saying. Well, I mean, you could say that about any beer in this category, your brother. Yeah. Trying to get them off the complete opposite end of the spectrum. But I couldn't agree with you more, Roger. Sometimes, I mean, you combine all that tropical frittiness with that almost milkshake like body. It's too much. It's over the top. And this is eminently drinkable, yet it delivers the same flavor profile. I could have a bunch of these at a baseball game. Some might say, crush a ball. Crush a ball. Outstanding. It's pretty tasty. All right. Thank you, Jim, for fading up the music and cutting us off. We ramble and ramble in this episode and it's way too long. So we're cutting it into two parts, just like the buyers. We'll be back in your feed next week with the rest of our picks of 2022. Hey, you're listening to Barrel to Bottle, The Binny's Podcast. And this is part two of our Barrel to Bottle Crew's Picks of 2022. We all had a lot to say, we all had a lot to share, so it's a two-parter. And here we are with the rest, the exciting conclusion of the Barrel to Bottle Teams Picks of 2022. Alicia, I believe that Pat has another pick for us. No, what are you talking about? I already did. Sorry. I believe Pat has a pick. What is it? No, no, I already did my pick. Who's next? I've never seen Alicia so dejected in my life. God damn it, that was a really good setup. She was ready. She like got ready. Got close to the deep breath. I know, brushing her hos is really good for a second there. Can I go? Is it mine or his? It's red wine time. Okay, you don't have to have it. She opened it during setup and it smells amazing. I could smell it and it smells amazing. I'm very excited to try this. I took a little nip. No, just a little whiff out of the neck of the bottle and it was quite attractive. I did that one time in front of Herman and she goes, I find that doesn't really do much. What a herminator response to the fashion. Can you help me get my pants off the floor? My left nostril is particularly sensitive. Alicia, you have something here. I do, I do. Okay, so I wasn't sure what to show today and I was racking my brain this morning and thinking through it and I picked this wine, but also this region and this vintage to show today. So 2018 in Bordeaux was an outstanding vintage and we do have some examples kind of coming into their own now that we're getting kind of four years on. And the reason I picked this one, well, firstly, just going back to our UGC tasting last year, I really was just blown away by the quality across the board. So I think you can be safe on 18 regardless of what you're picking up. Don't let me skip UGC next year, OK? OK, just don't. I heard her telling Doug that nobody could get comps today when I was like, you know. Yeah, what the hell? We're just, Greg and I can't come. You have to work. What's going on? Anyway, we'll put you at a table and you can pour and talk in your worst French accent. That would be so embarrassing. We would never do that. You could check in people on thunder tips. We'll give you that responsibility. Pat and Greg can come to the trade portion. One, my pick is the 18 Vintage in Bordeaux specifically. You can shop that and be confident in your purchase. But I picked Beige Abel because for the last few years, maybe minus 17, but for the last few years, I remember 16 specifically as well and 15, I've been really impressed by their wines. For several years that maybe they weren't showing as well, and I think they really, really come around. So it's one that some people now forget about. When you take a look at it, it has this very unique seal boat. They're on the label. They are in the commune of St. Julian. Looks like a Viking ship. What's unique about them and why I think the wine is one reason why the wine is showing so well today is that they do, in terms of vineyard plantings in St. Julian have the highest proportion of Merlot. You see that in the wine, it is 50 percent Merlot, so this is a little bit different. Do you see the stunned looks on everybody's face? Jaws dropping everywhere. We're all completely shocked at the highest plantings of Merlot. It is a cab-centric area. So, yeah, we're on the left bank here. We should be getting Cabernet Sauvignon dominant wines, kind of in that 60 to 70 percent, some push up even a little more. But here we see much more Merlot in the wine, 41 percent then Cab Sauv, six percent Petite Bordeaux and three percent Cab Franc. So you get this kind of little intro to the right bank almost in the wine. It makes it more approachable in its youth. And I think having kind of a broad texture, layers and layers of fruit, but 60 percent New Oak, nothing kind of super opulent, but I think it's a very accessible wine for a variety of wine drinkers, New World and Old World. You're going to hate this. This reminds me of your Thanksgiving pick in that. It has this common thread of this loamy, graceful perfume on top of this soft, kind of yielding feminine plush fruit, and the whole thing is so harmonious. When you think left bank, you think punch in the face, and it is just like a graceful experience. Greg, your notes are so good today. You're on, Greg. You see the smooth tannic structure of the wine. I agree. It's very perfumed. It's a very balanced wine. That is what we're looking for in St. Julien. It's not going to have as much kind of rusticity as St. Gustave or as broad of shoulders as Poyac. It's not going to be as feminine as Margaux, but kind of tucking right in between there. Can I read something? Jane Anson said this and I think there's just no other way to put it. She goes, for me, a great St. Julien doesn't have the concentration of Poyac or even Pomerol, but it does have every bit the same persistence and complexity. It simply takes a less obvious route. I think that's this line. Yes. St. Julien for me is always like the heart of classic Claret. It hits on all of those cylinders just like you're saying. It's a balance between, I couldn't explain it better, so I'm not going to even try. It's not a blockbuster. Right. But it's a polished thing and it's not like an Italian sports car. It's just like, I don't know, it's complete and it's- Yeah, this is very polished. At this age already, it is seamless, beautiful. It has a broad, broad palette of fruit, plummy and rich. Yet, I think, despite all that merlot, it speaks of the Appalachian very, very clearly. You get cedar box, spice, lead pencil, all of the things you would expect from St. Julian, but in this really soft and elegant package. I think even the color is notable. It's very saturated, beautiful purple color. How much is this wine? $99.99. Is that bad? It's gorgeous. The thing that I think about this is at $99.99, I would not have any problem opening this tonight with a rib row store or something like that, but this will age as well. It's pretty gorgeous. It's just so perfectly put together. Funny stuff, folks. I was going to say, I could see this being a... This could be a great wine for your holiday meal if you want something special. Definitely. A lot of people do do prime rib for Christmas. Yeah. For something a little more robust than Thanksgiving. Recipe on binnys.com for prime rib. This will be a good one to put in the carafe and then- I'm sorry, what? Right next to the trace picose bottle. What was that? The carafe. The carafe. Carafe. Carafe. Is this a good one to put in the decanter right next to the trace picose bottle? Or is the trace picose bottle right next to the ganache? The trace picose ganache. Alicia's look on her face is like you were at IHOP and we're just like, hey, give me that. You know, like decant the wine. Guilty. Guilty. Can I do my pick next? Oh, you want to go? Yeah, I'd like to go now. Finally. We've been waiting. You've been silent this whole time. So, my pick of the year this year is Pin Hook Vertical Series Bourbon. This is the seven year release. First of all, this is like the fourth time you've talked about this. Okay, Ian. That's what makes it the pick of the year. You want the best s*** I've tasted this year, this is it. So shut up. We know you loved it because there are literally two ounces of it. So you got to go easy when you pass this around. I don't need to taste it again. Is pin hook geared at the knitting community? No, it's geared at the bougie horse racing community. Hence the racehorse. Yes. But the important thing is with this vertical series is they bought a 1200 barrel lot from essentially the same distillation or sister distillations at MGP. Their purpose with this was to bottle it vintage, starting at 4 years old through 12 years old and compare it. Allow people to compare it. I think they are going to make it to 23. No, no. They have the plan. Everything is getting bottled by 12. That's pretty cool. It's pretty cool. You can still get the first couple of releases at auction for under 200 bucks a bottle. It's not too late to try to collect this and complete this. It's really, really great bourbon. It's MGP bourbon. We all know that. We all love that. This is bottled this year at 115 proofs. So, the proof has fluctuated by year. They adjust the proof based on the taste of the batch, which I think more distilleries ought to do. Meaning they water it down? Yeah, a little bit, but it's barely watered. They say proof it down, so it sounds less. Yeah. So, if you're looking at the pin hooks on our shelf, this one has a brownish, copperish wax, I guess. There is a Binny's Handpicked Single Barrel of this coming. I know the purchase order made it to pin hook a couple, just a couple days ago, actually. So, hopefully by the end of December, whenever this airs, we should have it in stores. End of December. Yeah. Maybe beginning of January, it will be in stores. You got to score us a bottle of that. Oh, for sure. No, I'll open a bottle of that and bring it on the podcast. But I think this stuff is great. You have talked about this more than anything. Yeah, because it's really good, man. And it's $79.99. It's on sale right now for $69.99. It's available pretty much everywhere. I think this is great bourbon. I mean, plain and simple. I think it really opens up with a little water. This isn't a great example of not being afraid to put some water in. Even if a bourbon is expensive, if it's bottled at Castrank, Barrelproof or close to that, try it out with some water. Definitely. It has a lot of wood. It's really framed. Brings a lot of fruit to the party when you add a little water though. Really? Yeah. One of the things that jumps out at me is kind of a limestony minerality to the nose, cherry and caramel. There's like baked peach when you add a little bit of water honestly, like caramel and a lot more caramel. This is a great bourbon. This is pretty much everything I want in a bourbon. And this is vintage four of nine in the vertical series. So still not too late to get the first three. So watch out for next year's too. This should go great with a piece of pineapple upside down cake. Well, I mean using only Victoria pineapples I assume. Victorian? This is from 1880. Straight from the can. You know, we want to cater to the bourbon crowd because we sell a ton of bourbon. And this is really great bourbon. And so thanks guys for tasting my Pick of the Year. It's delicious. This is just a little aside, but I've been cleaning out my mom's house and I found my great-grandmother's recipe box in the attic the other day. And it has a recipe for pineapple upside down cake. Bro, you got to make that. Yes. Yeah, but this got to be a recipe for something to make a pineapple upside down cake. Neither have I. I don't think I have either, yeah. What is wrong with you? What? Yeah, you know, I don't think anybody was like, here, I made a pineapple upside down cake. It's a little anachronistic to them. Where do you even get one? Who makes them? Roger and I. I'm like, the fruit king's on this one. I think the pineapple upside down cakes, what are those dishes that seems outdated and kind of like fruitcake? I know that there are good fruitcakes. Like anything with jello. Yeah. I kind of lump it into that general, but it's so delicious. Or people that put marshmallows in their sweet potato dishes. You can get out of here. Anything in a butt cake pan? I feel like it's like kind of... I'm sure it's very... You're just missing all butt cakes. I love that my kids love it. I love that they have something nice. Come on. No, no. But it's trash. Oh, it's so good. I'm going to make a pineapple upside down cake. Damn it. They are so good. Guys, it worked. We got them to make a pineapple. Only if you wear matching aprons. They both say I was stupid. I think you probably won't see them in those shirts and go to the Persimmon Festival next year. That's my greatest regret of this calendar year. It was not bringing these assholes to the Persimmon Festival. I have a calendar notification. I was like, oh no. Rod's was sick at the time. What about the Indiana Banana Festival? All of these are on the calendar for 2020. This is Sophie's choice. If you think we're not the kind of podcast that can make it to two rural fruit festivals in one day, you are mistaken. We can charter a plane. There are multiple days. It could be done. There are multiple days, but they're the same weekend. Persimmon Festival lasts a whole week. Where is Persimmon Festival? I don't know. Somewhere in Indiana. Southern Indiana. Like basically on the border. Where is Paw Paw Festival? Middle of Ohio. Oh, we could do that. Yeah, we could totally do that. What do you mean, we could? We will do that. It's like what's in Maine and one's in like San Diego. We can do this. It's fine. All right, we have at least three more to go. Jim, you up? Three more? How many picks do you guys bring? I know, I know, I know. I bring one bourbon, and you guys do this to me? I've got work to do. It's December, I'm a buyer. What do you guys think I'm doing? Right now, you're not doing shit. Yeah. All right, so can I have along the lines of what Jenna said? The disrespect. All right, listen, we gotta talk about Elima Hua. Getting drunk off this beer. I drank the shit out of this beer over the summer. Hell yeah. Jim just bleeped himself, possibly, for the first time. Hey, no, no, you know, we get two per episode and you guys bleep every single one. I gotta say, I feel kind of cheated. Would you wanna pick them? Yeah, I'll always pick them. Distilled Brewery Elima Hua, which is a tropical ale. What's that mean? It's Hawaiian for five fruits. It erupted for the first time since the 80s. Speaking of pineapple, we've got pineapple, coconut, mango, passion fruit and guava. So it's not the full pod. It's no orange. Well, then I'm leaving. Yeah, sorry. Wait, what were the fruits? Pineapple, coconut, mango, passion fruit and guava. Pop that can too. How many of these did you have? What? You mean how many of them did he drink? How many cases? I got heartburn from smelling it. It doesn't make me heartburn like Greg. Nothing about the nose wants me to... I was going to say why in there? It's a little stinky and wild. Stinky? Really? Well, yeah. I don't know. I'm with Jim. I love this. Really? This is great. The coconut actually really sticks out to me. Yeah. Pronounced coconut. Oh my gosh. Jim, I love you and I love what you have to put up with this. I appreciate what you put up with this podcast, but this is a stunningly run of the mill kettle sour. Yeah. With fruit. With punchy fruit. With fruit. We're divided on this one. It's enjoyable. I think it tastes like- I'm going to drink my beer because it's- If a high C fruit box decided to go alcoholic. Yeah. Yeah. Capri Sun wanted to go alcoholic. More for me, I guess. I'll defend your right to like this, Jim. Don't get me wrong. It's like a six pack. It's 10.99. It's enjoyable. Oh, that's pretty good. How strong is this? I don't know. 5% maybe. That's not bad. If it's more than 5%, then I'm out. What I think is kind of unique in this is that it has a very dessert quality to it. It's almost like eating a pineapple cake. I'm sorry, a coconut cream cake. Oh, coconut cream pie or cake? Either way. Pie, I guess. Well, okay. Now you got my attention. Homies more of a pie guy, of course. When I read the fruits in here, I almost feel like some of them are lost. It's more of a pineapple and coconut is what I get the most. Yeah. Which is surprising. It's usually guava and passion fruit are pretty strong. I will say, the more I have of it. I think the passion fruit tartness is there. I think if it's a little warm, it's a little warmer, but straight out of the fridge. I am softening on it. I do like it quite a bit. The passion fruit tartness is flirting with being too much. Yeah. Did you enjoy this in a foldable lawn chair with your feet in a kiddie pool? No. A shade on it. My lovely patio and a nice chair, and it's just an enjoyable, crushable summer beer. I don't get heartburn from the sours like Greg does. It happens. Congratulations, skinny. I know. This could do with a little floater of some OFTD. What is that? You know what that would make you say? Oh, that's delicious. Maybe a little dash of OFTD. Plantation dark rum. Plantation's overproofed dark rum. I like the tiki cocktails thanks to Roger and Chris. Okay. So we're done with Jim's weird gross fruit and salad. Those are taking forever. Whose picks do we have? Come on, me. This is really nice. I don't have that bad. Here we go. It's not gross. I got dragged two years ago for picking something expensive, and last year for picking something incredibly expensive. You brought the 2.99 Pinot Grigio? Not only did you pick out something incredibly expensive last year, but impossible to get. Impossible to get. But they were both a thing. I let that off this year. I wanted to say that. I think we have stock of that now. Oh, good. Oh, seriously? I think so. You want to go in on a bottle? Okay. But they were both ideas and I brought another idea. The most interesting thing that I had this year got closed out. So, I couldn't bring it. But this is another one. Such fine taste you have. Made by the same producer. I had this Pet Nat and- We got to drink Pet Nat. We just try to get under our skin, Alicia. It was like a weird experience that I do not get ever. I was really hoping to make Alicia do that hate face right there. Even Jenna isn't this much of a hipster. So I brought- Aqua Paza. You're talking about a person who loves the Golden Girls. All right. Let's get crazy, you guys, because I brought the Aqua Paza. Can you open the wine? It's a 750 with a bottle cap and a cork. It's the crazy water. I was like, is this going to be a lambic? No. No. Roger. It kind of tastes like a lambic though. You wait. I feel like it might be there. Greg, do not build this up anymore. Here we go. Look how mad Alicia is. That was like the angry mom voice. I was hoping to make Alicia mad by having to try this. Oh, it's, guys, the ingredients, organic wine grapes, in case you were concerned they used a different kind of grapes. So here's the- Organic table grapes. Why does it look like gross rose mud? Shut up. It looks like dirty grapefruit juice. Okay, this is a blend of- Looks like old, old fever tree grapefruit. You're right, it does look like old fever tree grapefruit. Everything's dropped out, you gotta shake the bottle up. If you just gently twist it, it comes back into suspension. It's gonna be fine. And whoever has this, it's not only 99 cents. No, you guys, whoever has the last pour of this will definitely get some weird swirly sentiment. Sediment at the bottom of the glass. And sentiment. I was gonna say, and maybe some sentiment too. All right, so just the bizarro combination of grapes. Alicia, you're looking at this. It's colombard, chenille blanc. What? And Cabernet Sauvignon is the field. So basically, just grapes that can just give you great yield. These are the three things that actually grew in our yard. Yes. This wine is basic. We fertilize them with kitchen scrapers and possum shit. This is the same from the still. Listen, here's the thing. We have a lot of wine, and Chris knows what I'm talking about. We get in the habit of comparing what we're tasting to what we know, and is it varietally correct, and is it not varietally correct. At a certain point, you hit a rut and there's nothing new. I smelled this and I was like, what the **** are they making with this wine? Then I tried it and I was like, what the **** are they doing making a sour beer out of wine? Doesn't give you a heartburn? No, not at all. It doesn't. I think this is really tasty. It's so good. It's refreshing and delightful and completely new. It's very similar to that. I am on Team Jim on this one. The acidity is better here. But I like it. I would drink it. It's delicious. It's just ugly and stupid. It is ugly. If you want to talk about stupid, it's $17.99 and it's on sale for $15.99 this month. So hurry out and get some before we close it out. But it's a spontaneously fermenting crazy-ass blend of grapes to make a sparkling wine unlike something you would get any day of the week. It's affordable and all of that is in the spirit of trying something and discovering something new and exciting. And oh my God, I'm so happy I won't get a headache because there are no sulfites out there. And there's no sulfites out there so you don't have a problem with candy cherries. It's hilarious. That's disinformation, everybody. I assume. Someone intentionally poured after the kettle-sour beer because it tastes like a kettle-sour beer. It was intended. We know somebody who really likes sour beers and she said that she would have guessed this as a sour beer. I would too, completely. And you don't get that out of wine. You don't get that out of this restrictively commercialized, cleaned up, safe so that you don't have to return bottles of wine in the wine industry. So your favorite wine of the year doesn't taste like a wine, is what you're saying. I think what he likes about it is that it's virtually unreturnable because you can't say it's flawed. Right, true, true. There you go. Like, oh, this tastes like fingernail polish. Well, yes, the notes of fingernail polish are strong this year. I'll let the winemakers know that we got it right. Yeah, right. I'll share your compliments. Anytime we have like a biodynamic producer on, a natural wine that we taste or producer on, and Greg will always somehow get in the word fart This doesn't smell like farts. I don't believe you or why do you do that? Or why do you marry cow dung? Pig s**t and a bullhorn. Yes, that's so dumb. So bull s**t and a pig horn. I know. I just want us all to take in the fact that your favorite f**king wine of the year is a Pet Nat. You made Alicia swear that only happens three times a year. Yeah, it's true. That is number three. Except in the office of Pat. Pat hears me every day. Okay, Greg. Hilarious. I accept your apology. Here's a little. I'm just saying, you can't embarrass us anymore when we have natural winemakers on or biodynamic farming. Well, this doesn't smell like fart. I agree. This does not smell like fart. This is delightful. It's delightful. This really is delightful. It's just ugly and stupid as I mentioned before. If your favorite beer of the year is Ison du Pont in a can, you're going to love this wine. You know how you can prevent yourself from seeing what it looks like, Pat? You just drink it right out of the bottle. Well, there you go. Yes. Okay. All right. Listen, that's a sparkling wine. Let's go to a real champagne. What do you say? Yeah, but let me just say, Greg, I have some redemption for you. I'm just shitting on my transition, Chris. And also, don't say it's a real champagne. It's just champagne. Yeah, it's just champagne. Sorry. Good point. You're just very unique to me. A real sparkling wine. You're absolutely right. I respect that. I got very unique. There is no unreal champagne, Greg. Next up, champagne goodness. What were you going to say, Chris? I was going to say a little redemption for you. 2001 to Reganassian Owl from Quintet Deneval. Remember the time Jay Boyle did that and went all over the wall and then he left the store to clean it up? No, it wasn't the perfect opening except Chris started talking and I didn't want to open it while he was talking. So I was trying to hold it shut and then it just went. Hold on, we gotta measure how far that went. I don't even know where it landed. That happened to me with both coaches, Quinnville and Madden, holding the bottle with them and it's spraying champagne on them because of it. I just like felt it sliding. I was like, oh, please, please, Chris, hurry up. All right, let's get this train back on the rails. We're almost done here. Anyway, Greg, your port pick is available now. We only have Jenna and then we finally get to Pat's pick. Yeah, Pat, we saved the best for last. I've been waiting all day to do my pick. Everybody all riled up with that sulfury mess. Yeah, it is. Yeah, it also chilled quickly and now it's warm. It is Greg's fault for pouring that clean intro to the second. What do you call that kind of line? A pet. Clean intro to the second. It was not that sulfury. Clean intro to shut up. It was free sulfury. Shut up. Is my microphone not attached? Shut up. No, we're just, why are we listening to you? We're just ignoring you. That's all. What we do, this is what the people pay for. All right, Jenna. I introduced you, Jim's going to cut it. You start it with the segment. We'll fix this on. All right, well, so for my last pick, I chose the André Cluet, their Grand Reserve. How many picks do you have? I demand all the attention, okay? Remember that time that Pat cut off Jenna? Yeah. I can't wait. It's my pick of the year. I chose this because it's one of my go-to champagnes. It's readily available. The Grand Reserve is only $2 more than their standard silver label, so why not jump up a little bit? It's Pinot Noir based. They've been around for centuries. What do you get with Grand Reserve versus Silver Label? This one has been aged longer than just their regular silver label, so you're just- More the lease contact? The label is. I have it broken down here. I can give you the percentage of the lease contact if you're really interested. 70% of the blend was aged for 36 months on the lease and 30% of which is a reserve wine aged two to five years kept in tanks. Nice. It's good champagne. It's pretty freaking tasty. This is bright and fresh and alive. What's the name of this champagne? André Cluet. It's very unique. It has some of that toasty butteriness that I like. Very toasty. That's the more lease contact, right? Is that what it goes down? Yeah. Sorry, how long on lease? 36 months? 36 months, yes. André Cluet is every year just a favorite amongst the wine team at Binny's amongst wine managers and well, just everyone who loves wine. Just the value that you can find here is phenomenal. You can always expect it to be Pinot Dominant. That's their house style. You get that. There's this strawberry shortcake thing going on. That yeasty brioche thing Roger was talking about, coupled with all the red fruit that Pinot Noir will bring you in the wine. So really, really pretty and 40 something bucks. 46.99. Yeah. So incredible price. Wow. 46.99. Under 50 bucks for this? Yeah. Exactly. That's good. This is the best champagne I think I may have ever tasted under $50. So the other great thing about this wine and again, the value you're getting is that it is all from Grand Cru villages. So the hierarchy in the champagne region is assigned to a village. And so if you are sourcing fruit from vineyards that are associated with or are classified as Grand Cru village, then you can put that on your label. So this is just the best of the best in fruit quality is what we're getting at here. And so you can find that on the label. Yeah. Really good stuff. This may be a little weird, but they also make a delightful rosé. And I was working as Jenna was at the Oakbrook store not that long ago, and they have quite the array of André Cluet offerings there. Shout out to Oakbrook. They are a great Cluet stands over there. Before that store, just buy anything you point at. It was the most fun I've had working in a store in years, was working at that store. It's a fun store. Like unbelievably fun. Anyway, if you're looking for unusual Cluet offerings, Oakbrook has them. I don't know if anybody else does, but yeah. They have the- John Adams is a big fan. Yeah. They have the largest Cluet selection that I've seen. All the André Cluet variants is what you're saying. Wait, wait, wait. Hold on a minute. Yeah. What a label it is. That is the tackiest thing I've seen since the Mary Kay pink car that they get at the- all the pink cars parked outside the hotel at the Mary Kay convention. Yeah, the Cadillac. Yeah, the Cadillac. Come on. You know Mary Kay? It's- okay. It's tacky is what I'm saying. If it ain't Baroque, don't fix it. Full of foil punch devices. I love that that was Deliver-A-Roll Rogers, just like lurched over like a pirate at a tavern. He had a hand on Baroque, don't fix it. All right. Well, now that I've taken up most of the air time with my many, many picks, I think it might be time for Pat to finally get around. A Pat pick here. My Pick of the Year, unfortunately, it's one of those- Holy s***, he picked it tomorrow! Unfortunately, it's one of those things you can't have. I don't know if I told you guys, but this past year, I holidayed in Italy. And note how I said holiday like a real European. Pat, when I look at you, I think cosmopolitan European. Yeah, absolutely. We are not talking about something you bought in Italy, are we? First of all, I was on a mission to bring good Amaro back. Where is it from again? It's from Italy. I was on vacation there recently. Oh. Is it an Amarissimo? It is not an Amarissimo, but it is- It's really doing the hand gestures here. But it is an Amaro Reserva, which we get very few Amaro Reserva in the States. Supposedly, this one's available at state side, but I've not been able to track it down yet. It's from Bordiga. It's the St. Hubertus Amaro Reserva, and I brought it because he's a adorable chamois on the label, or chamois. It's a kind of deer, or something you wipe down your car with. It's a goat antelope, not a deer. It is an even-toed ungulate of the Southern Alps. Goat-elope, this guy. Jeez. What makes it Reserva? So Reserva for Amaro, unlike Reserva with Italian wine, there are a couple rules involved to label it Reserva, right? Typical of Amaro, there's no rules involved. And an Amaro Reserva is usually kind of a catch-all thing for, it'll be an Amaro producer's slightly stronger alcoholic strength, slightly more bitter. It's not quite as strong and bitter as a Fernet, but it does seem more time-aged in oak, more importantly. But anyway, so this is- Also, you need to Reserva some space in your children's luggage so you can smuggle it back to the United States. This is but a fraction of the Amari that was keistered back from my vacation. Did you guys hear that I actually went on vacation to Italy? Do you see how much he's speaking with his hands? Yeah, I mean, I just took a video of that. There was a lot of Italian hand gestures there. Really? A lot of hands. It's too bad you look so Irish. I didn't know he could pass on Northern Italian. He could pass on Viking. He still has his heads up in the Northern parts. Yeah, there's ginger Italians. I mean, they're not like, we don't consider them in part of the same fraternity really, but like we reluctantly accept their existence. Well, it's because of the tannin stain and the more sparse they are. They don't look like they're holding their breath. Yeah, true. Holy s***. Yeah. Chubby. Did you not want to share this bottle with us? No, I do want to share this bottle with you. I mean, you got it from Italy. You can't just go down to the floor and buy some more. But anyway, I figured since, as long as I went on vacation to Italy this year, I ought to share something I brought back with you guys. All right, let's talk about this. First of all, I want to know what Roger thinks. Yeah. It's so bracingly bitter. Oh, I brought more bitter s*** back. It's a cloven-hoofed beast. What do you taste the Petrus Amarisimo? Amarisimo. Amarisimo. It is powerfully bitter, but I also, I really appreciate the floral and herbal aspects. The nose offers a mix of whorehound candy and lice, mixed with Lysol. Is whorehound the only old person candy you don't like? I kind of like the nose until it gets Lysoly and then- It's delicious Amaro. Can't handle the bitterness. I am with- Look at the chamois. The bitterness is on steroids. It almost creeps up through my molars. I feel like piercing up through my gums in the back. I don't know. I think it kind of tastes like mint ice cream. Yeah. Like mint and chocolate. No. Really good. I can see that for sure, but those are flavors and- You guys made me wait long enough to debut my Pick of the Year. The least you could do is respect it. Listen, our customers can't even buy it. They can't buy it. We're cutting out their ****. Yeah, cut it. Because my fellow Big Fat didn't set that precedent last year. Come on. Yeah, that's true. I wasn't. It's not about what they can buy. It's about sharing our passions this year. Greg, no one cares about the stories you share over a year with the product. I think it's that the label has a little hang tag of the Italian hand gesture. Oh, it's got, so in there, Amaro Reserva here, all of the botanicals are hand picked. Oh, so that's the hand picked Italian hand emoji. Which means, well, what the hell are you talking about? What do you want? I, for one, think it's delightful. Since 1888, Bordiga has used hand picked mountain herbs, a sign of the attention we give to each step of the production. Want to know more about our botanicals? Write to us. No thanks. Wow, they make you do the work, huh? Did they give you an address? Do they give you an address? They give us an email address and it says, we will send you the diary of our master distiller, Mario. Big shock, his name is Mario. Mario. If we were in New Jersey, we would pronounce it Mario, of course. Mario. I think Mario is just a chamois that lives behind the distillery. Well, as we wrap up this very long episode, it also- God, it's only long because you guys and all your picks. I know. I bring one thing and you guys totally send this thing off the rails. It's ridiculous. We also wrap up my- No respect for my time at all. Shut up. Shut the hell up. You know, they have those programmable easy buttons, Jim. We just need you to get the audio of Jenna telling him to shut up so that she can just point at it. Like she doesn't even need to press the button. Oh, like Alicia pointing at a fan. We're going to get a soundboard in our new studio. I'm going to get a full soundboard. Can we get Alexa? I'm laying down trombone tracks on that soundboard for sure. We had to shut that one off. Alexa, turn on the fan. Turn on the fan. Should we do a speed round of honorable mentions for people like us that just brought one thing instead of 12 like you did? I don't know why I'm being he was including lobbed accusations. The champagne's really hitting the spot to wash the bile taste out of my mouth. It's so good, though. Okay, I'll actually throw an honorable mention in. It's safe we want it. Let's hear some honorable mentions, go. Two honorable mentions that I have, we mentioned that AleSmith be a Vietnamese coffee style. Holy ****, that might have been the best beer I tasted all this year. That was in my honorable mentions too. We're talking about his honorable mention, you ****. It's a good honorable mention. So, keep an eye out for AleSmith's Barrel-aged Speedwaste Out variants. There should be more to come. Everybody loved it. Listen to that episode, you can get some great tasting notes. You will see more stuff from AleSmith like that, so seek that out. The other one is the Italian Pilsner collab that we did with Art History. So well received, so many people loved it that they are going to brew it again. That's awesome that it got thrown in a rotation. There is still a little bit floating around out there too. A tiny bit, but yeah, Bella Strada is going to return. Just was so happy with how that turned out and people loved it. And their new brewery, their big new production brewery, Geneva Lagerwerks, I believe officially opened yesterday or the day before as date of recording. And they have not brewed the first batch, but the building's done all the equipment's in. So coming soon, a lot more excellent lagers. Hopefully we'll see more art history. Indeed. Let me jump in here because it should come as no surprise that I am in complete agreement with Roger on my list of beers for honorable mention, Vietnamese Speedway. Without a doubt. Unbelievable beer. Really mind-blowingly good beer. It was kind of an afterthought in that episode. Yeah. We were all like, oh, damn. Oh, yeah. I was rocked because we tasted the regular. I'm glad you did. Yeah. So good. Also, surprise, surprise. I just have art history down as hell yeah. Thank you. Thank you, art history. We've been doing some good stuff. Mostly because you like the Wenceslaus. Yeah. I did drink the Wenceslaus. The Wenceslaus. It was so good. It was ass-kicking. It's way better than last year's Wenceslaus. I didn't have last year's and I really enjoyed this year. A little too much Wenceslaus in that one. I really loved this year's. Yeah, it's really good. It's still leaning a little sweet, but I thought the malt character was fantastic. I think just in general, they're kicking ass. My other beer mentions are any classic brewery, especially a European brewery has decided to can things. Thank you. Thank you very much. Hey, bro, have you heard that? He's talking about Cessna DuPont. Cessna DuPont in the Cairns. Czech bar in a can. Alicia, you actually purchased one of those, didn't you? Rodenbach. Rodenbach in Cairns? Yes. Is that the Burgundy of beer? Yes. Yeah, it's really good. Unbelievably good out of a can. Look how pretty she is. And the North Coast. Oldstack. Oldstack. Oh, yes. Yes, that is in a cool dark place. Speaking of which, Goose Island to your Barley wine. Probably best beer I tasted all year. I still want to give it up to the coffee, guys. It's great that coffee's back. There's a pile of coffee at lincoln Parpanys right now. Like multiple cases. You should just buy a case, honestly. While we're getting Goose Island shout outs, I just want to say the biscotti. I had some over the weekend. I don't know. And the jungle bird was pretty good too, right, Roger? The biscotti was pretty good lineup this year. The biscotti was so good. I shared biscotti with my mom and she was like, what's that? Do you know what biscotti is? Yeah. You really are from Omaha. Yeah. The biscotti is quite good. All of the stuff from Goose was, and it's all pretty much out there right now, I would say. Alicia, what's your honorable mention? You can cut this. I haven't researched it at all, but I will say. You start so many things that make it into the episode with you can cut this. You can cut this, but here's something interesting and insightful. One of my favorite great varieties to drink, and what got me into wine was Pinot Noir. I drink a ton of Burgundy, a ton of Willamette, a ton of Sonoma Coast, and largely leave Rushmore Valley to the side. Though it, like in a book, is noted as one of the cooler places in Sonoma County, it's been expanded and there are just some sites that are pretty lackluster and can produce pretty ripe Pinot Noir. Is that the part of Sonoma that has a better snowballs chance? It's a hot area that- I mean, it's not a hot area. It's still definitely a moderate. However, I was doing a side by side of a bunch of Pinot Noirs and I poured Gary Farrell's Russian River Pinot and it's $39.99. And I know that may sound like a lot of money, but in the world of Pinot, it's not. And this is- I have recommended this so many times and everyone loves it. I love it. And it's just a fantastic expression from the Russian River that I think sometimes- Ladies love Gary Farrell. Gary Farrell is a venerable, old name in the area. Yes. And I will say I actually don't care for Chardonnay as much as I do as Pinot Noir. So, it's not me loving on Gavin Shane in the other year. Because your check didn't clear. Did you drink the Cuvée Lorraine from Drewen? Hell yeah. That's on my list. Let's try it for Thanksgiving. I know. I thought you bought it. It was so good that I went out to the aisle for Thanksgiving. You looked at it and didn't buy it. I looked at it. I went 69.99. I must find a similar 2019. So, I found Lemelson at 30 bucks. It was a very good Pinot Noir that, what did I say? Just simply was not sensual, but it was good. Well, I'm going to say that I have a list of, of honorable mention wines and that made it. I just tried it a couple of weeks ago. Well, you guys shut up. I got honorable mentions too. Just an incredible Pinot Noir, beautifully rendered. I can't say enough about it. Loved it. Shockingly good. Also, we tried the Falkenstein cabinet on the podcast. Unreal. I bought a bunch of different iterations. I opened a Spatelessa, Kretnacher, Euchararius, Eukarius. Hits you right in the Kabenstein. So good. The absolute purity of these wines is unbelievable. Minus all the sulfur, of course. Ask for them by name. Hell no. They say it's got 27 consonants in it. You guys are professionals. You can find this, right? Anyway, these are cool climate expressions. Of course, Riesling is generally cool at climate expression, but unbelievable purity of fruit, unbelievable crystalline, pure structure. Absolutely loved it. And I would also say, Alicia and I also went to a champagne grower tasting. The wines of Jimone, they're on the shelves now. Freaking fantastic. I was going to pick this today, but it's only in two stores. Find it, it's worth it. And there are only seven bottles left in LP, and I've set aside a majority of those by my dad. She's stealing all the bottles. Guys, so, so good. We, we just went to the suppliers tasting here in Chicago of a number of champagnes and the stuff from Jim and A was just stand out by anything you can. Agreed. We greedily bought in all we could of a bunch of different bottlings. Get it if you can. I drank his 2014 special club in the hospital after I gave birth. Okay. So, you know, after thinking about everything, there's more. How many picks do you have? No, I don't have another pick. I was going to think about what I want to actually drink. The Pet Nat is the last thing on my list. Try it. Try it again. The Pet Nat's good. It's so interesting. It's different and it's cheap. Look, usually you get a 13, 14, 15 dollar wine. It's commercial trash. And this is like the opposite of that. You know what this Pet Nat is? I'm not saying it's bad because I did enjoy it, but it's exactly what a buddy of mine down the street, who's been home brewing beer for like 18 months, says, you know what I did? I put some grapes in there instead of malt. Here it is. That is it. Isn't it cool? That's this Pet Nat. And that's my Pick of the Year apparently. I have a headache. Well, I have more picks of the year if you want to hear them. All right, you guys, I'm going to run through them really fast. These are liquor picks because I did beer and I did wine. Keepers Heart in general blew my mind for what they're doing. I wanted to pick it but it was too recent so I left it off. But sick whiskey. Unbelievable whiskey. Super interesting. What a project. Roger, you missed out. I mean, I've got them open. You can taste them today. Listen to that podcast if you haven't. After we taste the Queen Jubilee whiskey. You're going to like this one, Pat. Signatory Mortlock 14. Oh, such a good Mortlock. Loved it. I fell in love with the Mortlock 12 for its price point and its beautiful nature. And the 14 that you guys picked was amazing. That's good. I'm glad I only had one pick today because I had to leave signatory off. So I'm glad you rolled my hand. And then my last one is the entire lineup of St. Agrestus Bitters. Even though they're kind of bitters on training wheels, they're very sweet, but that is not to say they aren't complex. They're so good. They're delicious. They're no St. Hubertus Reserva. I agree. This is fantastic. I love it. I was gonna pick their bottled Negroni, but Jeff did. So I couldn't. And if Jeff picks it, how good could it actually be? Right. But all of their bitters, their... Right. I couldn't come up with a single one. The Apertif, the Red Bitter and the Amaro. What was your pick last year? Banana Whiskey? And it was Gros Michel flavored? And your Pane, canned Negroni this year? That's a Jeff pick. But the funny thing is I think of those as easy to like, but one evening in the office, I was sitting with Baba and Fee, and I said, you have to try these, and they hated them. Those are our picks for 2022. You guys always apparently give me for being sentimental on these holiday season episodes. The word is semi-mental. I just want to say to all of you guys. It's been a pleasure growing and experiencing things that I would not, if not for you. So thank you. welcome to the team, Jenna. Happy to be here. welcome to the team, Jenna. And everybody else. It's a better ensemble than ever and we're going to, Barrel to Bottle, 10 seasons, 100 shows. Oh my gosh. And a movie. We've got a movie. We're coming up on 300 in March. All right. We'll do a Q&A giveaway for that one. We're getting a real studio, right? Yes. The future is bright. We got to come to the office to see it though, Roger. Come on. We're also going to start a Binny's Band. Come see it. Roger, you can play drums in the Binny's Band. That'd be great. I'm a singer though. You know that. All Billy Idol covers and Bob Seeger all the time. We're doing the wrap up. Yeah. I don't know where we cut there. I don't think we did. Oh no. Well, anyway, thank you for listening to another episode of Barrel to Bottle. We'll be back in 2023. We'll be back next year. See you next year. Anyway, thanks for staying with us. That's the last episode of the year. I understand now. So the two dads are contractually obligated to say see you next year. Actually, three dads. Hello. So anyway, thank you. Until next time in 2023. I'm Greg. I'm Jim. I'm Chris. I'm Roger. I'm Alicia. I'm Jenna. And I'm Pat. Shut up. Shut up.