So, what are we doing today? What's going on? I love Scotch, as you all know by now. But I generally, I mean, I'm guilty of this as anybody where I think of Scotch season- You're guilty or kilty? Kilty. Kilty. See, remember what I said about puns? Boo. You love them? And then I fell into the pun and the cue podcast accidentally. I'm guilty of this that I think of Scotch as like when that first really cool, crisp day in October, like I want a glass of single malt Scotch. But the reality is, especially with some of the more modern distilleries, in the range of flavors in Scotland, I think there's like a lot of great Scotches that you can incorporate into your drinking throughout the summer. So I wanted to kind of bring some stuff that really, I think we're going to taste through the entire, almost the entire range of everything, not everything, but close to everything you can taste in Scotch. Wait, what? How many samples did you bring? No, I've got like 10. I've got like 10 bottles. But I think like, but it's all stuff like we're, like you've got some, like say you got some smokers, it's going to be like a little more subtle. I was going to say, I understand this fall thing. You know, you get those leaves burning outside and you start thinking of warming, smoking, smoky spirits. Summertime, you obviously want cold cuts. Yeah, it is cold cut season. It is cold cut season. I don't think anybody's said that yet this year. Yeah, it's well into cold cut season. Yeah, I think all of these would work in a highball, which is kind of, you know, that's kind of how you make whiskey refreshing. One of the ways you can make whiskey refreshing, club soda and lemon. Strangely, I've been drinking a lot of Scotch highballs lately. Yeah? Yeah, for that very reason. Because you're finally getting old. Finally? I crossed that event horizon a long time ago. I think I have a newfound excitement for the Scotland things after seeing all of the Scots drinking here. Oh, yeah. I think I'm now like I got to get on this train. See why they're so excited. OK, so here's what we're doing. We're doing Scotch's for Summer. Scotch's for Summer. Drink one of these and steal a traffic cone and put it on a statue in your favorite park. Hey, you're listening to Barrel to Bottle, The Binny's Podcast, back in your feed right now with something Scotch. I'm Greg, I do communications at Binny's. Hey, I'm Chris, I do wine and stuff. I'm Lexi, I'm on socials. I'm Dan, I work in spirits. Represent the whiskey hotline. Represent the whiskey hotline. Let's just jump into it. First bottle is Ocantotian 12. Ocantotian. Ocantotian. Ocantotian is a lowland distillery. Lowlands, we're seeing more and more lowland scotches on our shelves, but for a long time, most lowland scotches were, they're pretty light and they were used mostly in blends. Yeah, I was going to say, this is probably the perfect area to start with for summer scotch. Yeah, and- Wait, time out. I'm sorry, I'm hijacking this podcast right now. It's Friday afternoon. I'm going on vacation tomorrow. There you go. And- I think it's starting right now. This smells- I'm going to spit everything here, Chris. This smells exactly like vacation starting. There you go. Right now. Well, you're welcome. Oh my God. All right, sorry. I'm going to just gush over this silently while you explain it. So this distillery is right outside of Glasgow. They also are unique in that they're really kind of the only scotch distillery that is triple distilling all of their whiskey. So much like Irish whiskey, you start with a base new make that's just a little bit lighter, a little bit more fruity, and that kind of carries through. There's like Rosebank use, they're coming back into production. I think they're triple distilling, and some distilleries will use triple distilling or like two, I think Springbank says they do two and a half distillations. But this is truly triple distilled, and it's one of the things that makes it very unique. Okay. This smells like Cherry Ludens in the best way possible with a eucalyptus lick on there and a little bit of Caramel too. I was just eating some grapes, so it shocked my palate a little bit. Give me another minute. It's like a lemon. I'm getting a lot of lemon peel. Yeah. There's definitely a bright fruit side to this, but I don't think you overlook the actual malt base here because it tastes quite malty. Yes, very much so. This one is $59.99. It's got this fuzzy blanket thing in my mouth, and I don't think I hate that. Okay. Yeah, it's probably the first Scotch of the afternoon. Yeah. It's because you're cold, you're thinking about fuzzy blankets. I know what's going on here. You're up in here, so it actually feels like Scotch for summer. It feels like a linen jacket. The other thing with a lot of these today is they're going to be relatively low proof. So this is 80 proof. So minimum proof for legal whiskey here in the United States, Ola Rosso Sherry and bourbon. That shows. That's where the fruit comes from. It's faintly sweet and so soft and drinkable. This is absolutely a bottle for a bourbon drinker who loves heated bourbon but never tried Scotch or tried Scotch once, but it was like Ardbeg, you know, and they're afraid of Scotch because you're bourbon. It's like soft and sweet and easy drinking. Yeah, and you don't have to worry about, you know, being phenolic or anything. Well, it's funny that you brought that up too. We were there last year and we were going through samples potentially to pick a barrel and everything they gave us was cast strength and new wood. So Scotch is almost, almost always. What are they doing? Well, we're American so they assumed we wanted new wood. That's hilarious. We've had enough of that in our single malts over here. Right. We were tasting, I'm like, well, we weren't really thinking. We were debating and I said, honestly, this would be a great Scotch for a bourbon drinker because it tastes like bourbon. That's the OOPSOL Crunch Berries of Scotland right there. Yeah. Yeah. I mean, with such delicate whiskies too, it seems like such an odd thing. Yeah. Generally, malt is best in used wood because malt is a very delicate. Go back to corn, you know. Get back in the warehouse and get a samples with weird woods. The more syllables, the better. Well, I have a spelling problem and I have to write all this stuff up. So, it's nice stuff, right? What's the price on that last? $59.99. Will it summer? Yes, but I would also very much like that in the fall. It's warming and a little spiced. Yeah, but if you... I mean, it's only 80 proof, but if you put that in a highball, that's a really refreshing, delicate eyeball. You're right. Especially with like a slice of lemon. Yeah. You know how October's got that like the beginning of October is like sometimes 75 degrees and then it gets really cold at night? Maybe that's what that is for. Oh, yeah. The pleasant little shiver when you're tired of summer, and then just like the snap of cold. My favorite day of the year is the first cool day in October. It doesn't matter what day it is, or sometimes it's September for lucky. I don't look forward to the weather that we're about to have coming ahead of us. I cannot wait. Finally. The next thing we're passing on is Fedderkirn, 12-year-old, 49.99 on our shelves. Even fruitier. Yes. This distillery has an interesting history. For a long time, it was not well-regarded. It was mostly used in blends, and it was like a bottom shelf Scotch over in Scotland, and then their new owners started re-racking, so the process of re-racking for them is they're taking Scotch or malt whisky with potential and putting it, essentially transferring it into better wood, and that massively improved the brand. Now, for a long time, we could only get Fedderkirn from independent bottlers, but they started distributing to the United States or exporting to the United States last year, so we jumped on it. One other thing that they do is they have this unique copper cooling system where they run cold water over a part of the distillation process that usually doesn't see cold. And what that does is that only lets the lightest, most delicate spirit through. Like the condenser coil? Yeah, it's kind of like that, but it... Pre-condenser coil, obviously. Yeah, and so you end up with... That's where you get, oh, if you smell this, you're getting... I get a ton of tropical fruit on it. Yeah, it's super fruity in the nose. Yeah. So you're saying they took old stocks that they thought were good and rewracked them? Yeah, I mean... And now they're changing their wood regime going forward? Yeah, they did. This was like over 20 years ago, I think, that they started doing that. This is 92 proof, so non-chill filtered. Any Scotch that's 92 proof or higher will be non-chill filtered, which helps preserve some of the fats and flavors in the whiskey too. There is a whisper of sulfur. There's a sulfuric whisper across the nose and across the palate, and it's not like smoke. It's just a little, and it keeps it... I'm gonna get in trouble for saying this again. When they made bubble gum, they had to add a little bit of sulfur to it because it just tasted too sweet, and they added the sulfur, and suddenly it tasted like natural fruit a little bit. People's brains stop freaking out about it. It's like a banana with a little patch of brown on it. The old Gros Michel. I know that I'm... Yeah, thank you. Ding, ding, ding. I know that I'm making it sound not great. This is delightful too. Yeah, it's light, it's fruity, got a little bit of spice. Yeah, I would say that the finish is much spicier here. It's fruitier in the nose and spicier on the end. Definitely. I have an idea. I'll be right back. Sure, real quick, Lexi, is it to wrap yourself in a blanket? No, it's to get some soda water. Ooh, cool. Will it summer? Yeah. Yeah. Yeah. Because of that peach and banana, the soft fruit, it makes it so easy. It's definitely a little bit of a fruit thing going on, but it's still scotch. And spicy. It's still a little bit spicy. It's still scotch. All right, we fill the buster while she grabs the club soda. This is great. Yeah, it's nice. We also have a 16-year-old in stock that's, don't quote me on price, but there's less of that around. The 12 is pretty well-distributed in the chain, and at 50 bucks, I think, and at 92 proof, no-brainer. It's a shelf staple, though, right? It's not coming down. Yeah, no, this is around now. Excellent. If we can't quote you on price, who can we quote? The website. Oh. You said $49.99? $49.99. For the 12-year-old. Yeah, that's great. Yeah, really great. There you go. Bless you. Highballing it up. I feel like that will pass at it. We'll just keep going. All right. That was the real test of Will It Summer? Will It Summer? Next, we have Glenn Scoscia 10. I keep thinking of Bourbon when you say Will It Summer? Is that wrong? That's hilarious. That's good. No, it's just what's happening. Well, your brain is stupid, happening. We've got Glenn Scoscia 10 going around. So Glenn Scoscia is from Campbeltown, which has three distilleries, but at one point was considered the whisky capital of the world. On the water, yes? Yes. So it does have some coastal character. They do make peated and unpeated whisky, but this is unpeated. This is the 10 year. 10 year. It's $54.99 on the shelf. It's on sale for $54.99 right now. Regular price, $59.99. This is another one that's right at that minimum of 80 proof. There's something in there that I know is that I am picking up that I can't figure out what it is. To me, this is another one that wears its grain. On its sleeve, you really smell the actual grain in the nose. Getting graham cracker. Yeah, graham cracker and maybe a touch of... I'm going to say yoo-hoo, but I'm not insulting the whiskey. But it's like chocolate that's not chocolate. Powdered chocolate mix. Yeah. Just a touch of it. That's probably the Barrel and the Barrel and the Malt together. We're seeing this trend with American malt whiskeys, and especially, because a lot of brewers are making them, where they're using chocolate malts and things that would typically be more like beer malts. And those are really cool, and they're showing a lot of that flavor from the malt, too. But I think some of that's from there. The nose on this does not predict the palate. The palate is an explosion of fruit and spice flavors. And it's like pie. It's honestly like a woke up banana cream pie with cinnamon and nutmeg on top. Yeah. This one's my favorite so far. Nice. Does it summer? Does it summer now that you threw some club soda in there? Only the finest Q tonic club soda. Whoa. Yeah. It's a little marshmallow-y when you do it that way. Oh yeah. Cause you're opening it up and letting the sweetness show more. Yeah. Cool. Cool. Again, the miracle of water in whiskey. Well, that's something that I, you know, we all talk about it, but I always encourage like, sometimes I'm tasting through 30 samples in a day. And after like 15 of them, everything just like locks up. Yeah. And sometimes the best thing to do is just take a 10 minute break and drink some water or whatever. Eat a piece of bread. Yeah. But also what you can do is just add a little bit of water and then you'll start smelling more and tasting more. It's amazing what just a few drops of water can do sometimes. Yep. Absolutely. Don't be a hydrophobic. The next bottle is Glenn Morangy, Harrison Ford Edition. Glenn Morangy. Oh, it's the Harrison Ford Edition? Okay. But which Harrison Ford? The one where he's flying a plane on Scotch and crashes it. The one from that movie where he's the bad guy and he throws his wife in a lake or something like that. Oh, yeah. It was really upsetting to watch that. What Lies Beneath? Yep. That's the one. How do you remember that? I don't know why I know things. What lies beneath Harrison Ford? This is 99.99 on the shelf. When they approached Harrison Ford about doing a collab, he said he wanted something that resembled Glenn Morangy but had more bite to it. So Bill Lumsden, who you guys probably know. Dr. Bill Lumsden. Pulled some Portuguese red wine cask, finished Glenn Morangy, and it kind of gives it that edge of pepper and dark red fruit that this has. Glenn Morangy. What's the cliché? The tallest swan neck stills in Scotland, so it's the most graceful. Yeah. So they- And then they slathered some Portuguese red wines casks on top. Nothing says grace like Portuguese red wines. This is fine. It smells fine. It smells all right. I want to try the Ford Prefect Edition. That's hilarious. Shut the hell up. Somebody out there is like, whoa, yes. I'm more of a Zaphod guy myself. Yeah, people brocks. This is a one-time release. So what we have is what we have, but there's plenty out there. But yeah, it's really rich like on the finish. Yeah, surprisingly so. It's big. It's very spicy. Yeah. And this is 93 proof, so it's a little bit more than the other ones we've had. I'm getting a lot of like, maybe it's from the wine, licorice notes, anisey notes. Definitely. I'm getting that. Yeah, it generally tastes more brown to me. Yeah. It's more brown. Those last ones were yellows and this is a brown. Synesthesia works in a lot of directions, I guess. Speaking of tall stills, the next thing we have is Jura 12. Jura 12 has the second tallest stills in Scotland. Ooh. The last one, I do not think will Summer. Oh yeah, it's a little big and heavy. Yeah. On the other hand, I drink bourbon all the way through summer, so it's like a rye bourbon drinker's scotch. Why like a reverse gin and tonic year this year, where I usually don't drink gin and tonics when it's cold, but then when it gets warm, I'm like, oh, it's gin and tonic time, but I just drink the crap out of some gin and tonics all year. I wasn't even excited for the warm weather to come back. When you said reverse gin and tonic, I just got the piano man in my head. Making love to your tonic and gin. That tonic and gin. Did you just do that for the rhyme, Billy Joel? He obviously did. Oh, but Jura's- Sorry. Jura 12 is $44.99 on the shelf. Jelly bowl. This is the second tallest, you said? Second tallest stills in Scotland. But Jura's an island. Yes, it sure is. This is, I would venture to say, the second most graceful Scotch whiskey. It's caramel and pencil lead. Do you smell pencil lead here? Yeah. Absolutely. It's got that kind of, a little bit of that, like just a touch of that, like what Brett would probably describe as like green wood. Yeah. It has that what shows up in a lot of Bordeaux and stuff, like lead pencil, cedar, gerbil, gerbil cage kind of thing. Pencil shavings and two by fours. Yeah. Freshly shaved pencil. This one's also really soft to me, but I don't know. Yeah. Everything I'm saying sounds negative, but it don't mean it to sound negative. It's an interesting complexity on top of a caramel heavy spirit. Well, this is the first one. So, it's another 80-proofer. It's the first one we've had that just has a very... A whisper... . touch, light touch of smoke, like right at the end. For sure. I just put it in my mouth when that was the first thing I thought. That's it, right? But it barely comes across as smoke. It's like spice and then eating dandelion leaves or something like that. Yeah. I could see that. It's a nice summer salad. Like a little gamey, you know? Yeah. Yeah. It's affordable. It's nice. I could curl up in the nose on this. It's so interesting. You ever read Dandelion Wine? Ray Bradbury? Yeah. It's been a really long time. Very, very, very nostalgic book. This one will indeed summer. Ding, ding, ding, ding. I think. It sure will. How is it with the club soda? Pretty good. Nice. Already it was soft, but now it's like maybe this is a bad description. But you know when you have like a highball and then you drink through like half of it and it's still got the whisper of the stuff, it's not as intense before you end up topping it off and getting another one? I feel like that's kind of what is going on in my glass. How do you? I mean, I'm just curious like on your how you feel about the little bit of smoke, because I know with whiskey you're a little bit smoke averse. I don't mind smoke. I don't love heat. Oh, gotcha. That's where I usually get a little runaway. Who is this Pete you're talking about? I don't like him either. I'm starting to think, starting to get a continuity going across all of these. This is excellent. I'll talk about it next time if it proves right in my brain. It is. I would agree. It's very soft up front. The smoke has a little bit of a band-aid quality to it, to my palate. I'd say that's very light if present, but I also think you're pretty sensitive to sulfur. Oh, I'm so sensitive. Next, we've got Lockley going around. This is a farm. This is a lowland distillery. It's a farm distillery. They grow their own barley. This is their R Barley edition made with all their own barley. Dude, late night easy grip bottle. Oh, yeah. Oh, that's great. No slip. The problem with Lockley, one of the problems I think with Lockley is that the bottle shape is very cool, but it makes it look like it's a half-sized bottle. Yeah, it does look small. Even though it's a full 700 milliliter, and on the shelf it just... Did you just say full 700 milliliter? Wait a minute. Yeah, wait. I've moved on. I don't ever want to hear those words together. $10 more and 50 ml less. Well, this one is $69.99. They count on us not be able to perform concrete operations like a three-year-old. You mean math? Yeah. Well, no. Just like volumes of liquid looking different in different size containers. So you put it in a square and you're like, $70. This is interesting with this one. You guys have had him on the podcast before. John Campbell, I think he's the master blender there. He was the warehouse manager or something like that at LaFroyge. So he comes from very heavily peated Islay and L'Occitane does not use peat. It's a big turnaround, but to me, very elegant, lovely whiskeys. They're only nine years old. He's a versatile distiller, just like Glen Campbell who was a very versatile guitarist. Okay. Outstanding. I'm serious. He was one of the great studio guitarists. He was production manager at LaFroyge. Several weeks ago, we were tasting a tequila, I think, and I described it as like that, again, I forgot the name of it already, Bacardi owned it. It was a tequila in a flat decanter bottle with a weird pour, like one of those fancy hotel sinks. The flat one, is that Corzo or Corvo or something like that? Corzo used to look like that, but it was updated there. All right. My brain exists 10 years ago. That's my head can, it's 10 years ago. Again, that had a very specific like wood note in it, because it was like extra Añejo, and I'm getting the same thing here. I'm not saying that it smells like tequila, but if you like Añejo tequila, it has something that I get on that too. Well, Añejo tequila really is, a lot of them are really, the flavor is appealing to more of a whiskey drinker than it is to a tequila drinker in a lot of cases. The worst thing that can happen to an Añejo is to lose the agave character in the wood, which happens all too often. It doesn't overwhelm on this spirit. It's got this oily, slippery fruit heading toward the finish, and it's just really interesting texture. This summer's AF. This summer's, I don't think that the soda waters. Oh, really? Interesting. Adding the soda made it, it's pretty soft and balanced, I would say. Whereas when you add the soda, it's like a kind of sharp. Wow. Interesting. Because it's so easy going and soft, it's kind of tough to imagine. Screw it, I know. Well, that was great. Have I not liked any of them yet? You have liked them all, Greg, surprisingly. I mean, you usually hate whiskey. Classic whiskey hater. That's me. The next is Ben Reick 10. Good sound. We had someone from there on the podcast, yeah? Yes. This is Dr. Rachel Berry, is the natural blender now. What a sweetheart. She was great. She was great. She had a catchphrase for every whiskey she made. That's true. The sweet side of space side. What was that? Is that this? I can't remember. This distillery was started in the late 1800s, but was mothballed or closed down very quickly after that, but kept open for its floor maltings. Then it went through many distilleries in Scotland, have where they're open and closed, change ownership, closed, open, whatever. For a long time, they were basically a workhorse distiller that was making peated and unpeated whiskey for the Chivas line of whiskies for blends. Then they were mothballed again and then the guy Billy Walker, famously known as the mad scientist of Space Side, took over the distillery and then the new chapter for them open, which is experimentation, pushing the boundaries. They still do some floor maltings there and they make some cool whiskies. Well, I think about 30% of their production is peated and the rest is unpeated. Which is this? This is unpeated. Unpeated tenure? Tenure unpeated, yep. It's like a little caramel or something, like a little dessert, just sweet. It's the sweet side of Space Side. $54.99 on the shelf. I get a lot of like almost honeydew melon in the nose. Oh yeah. Well, tons of like honeyed like graham cracker and some of that like... Walnuts. There's a black walnut bitter edge above the honey. And that's what makes it. Okay, this is the theory that I'm cooking up here. It's the little things that on their own wouldn't taste great. But in the symphony of all of the other flavors, especially supported by like fruit or malt or something big, then something like a little touch of sulfur or a little touch of Brettanomyces or whatever, the funkiness really makes it like another Sure. And yeah, in this case, it's like a weird sharp bitterness, but it's on top of the sweetness, so it balances against the sweetness. I think it's delicious. It's a welcome complexity. Yeah, it's very nice. We want the funk. Give up the funk. There's been kind of a little bit of like a relaunch with packaging. So we've got the 10 and the Smokey 10, the 12 and the Smokey 12 are back in most stores. This one's especially great. Really nice whiskey. How much is it, did you say? $54.99. That's fabulous. Killer buy. And it's a good old 92 proof. No, this is 86 proof. So this is not non-chill filter, but it's still full of character and really nice. It is full of character. How many is that, Ben? Are we halfway there? We've got three more. Oh, it's ending too soon. It is going by really quickly. Let's go down and savor these whiskeys. That one, I also don't know if it will summer. I think it's better on its own. Okay. Which is also crazy that I'm saying that. Did you like it? Yes. Well, you can say like I can taste something and say, I don't like this, but I can understand what they're going for. Yeah. You can see the quality. That's an okay way to approach things. You don't have to like it to understand why people would like it. Yeah, for sure. I think it's one of the most important qualities you're going to have in tasting in our industry is to be able to taste something that doesn't personally appeal, but recognize quality. Yeah. Well, I think it's delicious and you're wrong. Sure. This one, wasn't this Whiskey of the Year? This is the Sand End. This is the Port Soy. Oh, neat. We're getting into more, Pete. Apologies to Lexi. No, it's great. It's good for my palate. But this is Glen Glass, Port Soy 74.99 on the shelf. There's only a few stores with this right now, but they'll be stocked up again soon. This is another distiller that's been around for over 150 years. Went through again a bunch of changes, then it was mothballed in 1986, and then reopened in 2008. So, we do have some older expressions that are older than 2008, and some of it, sometimes when distiller's reopen, like Rosebank did this, when they reopen, they were buying casks of whiskey from when they were open and distilling that independent Yeah. So, that's how you see some of those older age statements from distiller's that were until recently closed. So, wait, they're buying casks back from blenders? I don't know for sure that that's what Glenn Glassod did, but like Rosebank, for example, bought casks back from distiller's. Yeah, closed in 93, didn't distill for a long time, and like the expressions we have on the shelf are like 50 years old. That's pretty cool. And they were telling us that they bought those from independent bottlers that just hadn't done anything with those casks yet, so that they could have something to kind of show. Oh, this is fairly peaty, coastal character, a lot of coastal character. The peatiness still seems fresh though. Yes. Well, yeah, I think it's, I think the coastal character, as you say, there's a kind of brininess to the nose that lifts the peat. And we'll talk about this with the last bottle. There's a thing in peat that we are talking more and more about is terroir with peat. Isla is wet land, and the peat ends up being very medicinal and very pungent, but that's not the case everywhere. The nature of the peat can change based on what plants are, because peat is essentially decaying plant material. So if it's like different plants that are decaying, you're going to get different types of flavors from the peat. So there is differences, and this is a good example of something that doesn't have that super medicinal, like Isla style peat. Is this kind of like when you do like an open fermented like Jamaican rum, and they have like the dunder pit with all the stuff in it, and it can kind of just be whatever? Is it kind of like that? Where like it can be whatever is just kind of growing there? Peat is fuel first, so it's been harvested for thousands of years as a fuel source, especially places where the trees are no longer there because they were cut down first. So you actually, when you watch them dig peat out, they've got these long kind of shovels that are really angular and they're slicing out like really deep like earth. It just looks like earth, but it's decaying plant material. And then the way that it gets incorporated into the whiskey is when they're malting the whiskey to dry the whiskey, they need heat. And so really traditionally peat fires were used to heat the malt to dry it. And that's where all of those and really like when the malt is wet, that's when it's picking up the phenols from the peat fire. And then that's where that flavor is coming from. It's a very utilitarian thing to begin with. You know, it's the fuel they had to malt things, to kill things. There are people out there who sell propane and propane accessories who want you to taste the meat to melt the heat. I would say, I see what you're saying here, Lexi, in that they're both decaying vegetable matter. The thing is that in estuary rums and the esters are where all that fruity stuff is coming from, the decaying things that they put into dunder pit actually goes into is the fermentable material. Gross! Right? And here, they're just drying the fermentable material with peat, so it's incorporating smoke rather than those estuary notes. Gotcha. But I think here, Dan, as you're saying, we have a very subtle and still very, to my palate, vegetal note here. I mean, it tastes like peat almost as much as peat smoke. Yes. Unless I'm nuts. No. And another thing, just not to circle back to the rum thing, but with rum, with the Jamaican rum, the dunder, so they ferment and then they're distilling, and the distillates be essentially passing over the dunder and picking up those estuaries. Whereas with a peated whiskey, the peated malt is what you're mashing, fermenting, and then distilling. When you read about like peated Scotches, they say it's this many parts per million peat, and then in like the higher of the peat, it's like the old days of the IBU wars, where it's like, this is a thousand I.B.Us, and then an IBA. I liked it, but most people do. You'll see this, like they'll say, oh, it's 600 parts per million or something of peat, but the reality is they're measuring that off of the grain. So once you mash the grain, ferment it, distill it, you're losing some of that peat character just through the natural process of what you're doing. So yes, if it's a higher parts per million on the malt, you're going to have a peatier scotch at the end, but to say this thing's 600 parts per million and you're getting that in the final bottle is not the most accurate description. This has that cocoa powder in it too. That's nice. This one isn't my favorite. What you just said where it's not my favorite, but I can see what they were going for, they did it really well. It just seems a little heavy handed to me. And that means I think maybe it does in summer. How is it with the club soda? Haven't gotten there yet. I mean bringing peated whiskey for summer scotches was a bold move on my part. I respect you for it, absolutely. Well, you know what I'm finding interesting about this? As I said, I've been drinking scotch highballs more lately, but I'm mostly using blended scotches and they almost always have a peak component to them. So I'm used to this hint of smoke in my highball at this point. But I think some of these fruitier expressions and these longer age things, single malt would be really great in highballs. As we pass the next bottle, I saw this from across the table. So not up close, but from across the table, doesn't it look like this beautiful bottle could say Kirkland Signature? Absolutely. This is from our friends at Toraveg. This is kind of their, really, the most of what we've seen from them so far is hand picks and special editions. This is kind of their first everyday thing. It's 44 Night on the Shelf. It's Toraveg Thai, is what they call it. Lemon Melon Hotel Water that got iodine spilled in it. This is only the second distillery on the Isle of Skye after Talisker, and Talisker was opened up almost 200 years before Toraveg. So they do playlist smoke. Their phrase is called Smoke with Flavor, which in Gaelic is Blasna Moina. I probably butchered that, but... You probably butchered that. You're just missing it out there. I'm missing that out of a real good. I'm getting smoked like peanut butter. Yeah, ham, smoked ham. Brett hates when I say that. Does he? Yeah. Why? I don't know. Maybe it's a cliche that he doesn't like. He's such a smoked ham fan though. This isn't a 750. Hey, pick it up. This to me is like you're grilling and you're having some beverages and then the char part of the grilled food falls into your drink. That's what's happening. Because there's a lot happening, but I can't get around that smokiness. It does. That charred aspect sits right in the middle of the back of your tongue anyway. Yeah. Not in a bad way. It's way more prominent on the palate. I would have seen it coming. Agreed. It's pretty aggressive on the palate. It is. It's absolutely charred. It's the charred part of the food. Right. Great with smoked meats. Who's not smoking meats in the summer? Not ham though. Don't mention ham. Huh. Great with smoked meats. I could see that. There's an herbal thing too that's like a dark bitter herb, like oregano or something like that. Not exactly oregano though. I don't know. It's something like maybe closer to rosemary. I'm looking for. Well, I think I did that once. I set rosemary on fire in here. Yeah. Yeah. Rosemary smoke. Yeah. Yeah. Definitely. It's interesting. I don't think it's summers at all. Unless you're having it with smoked meats, your pulled pork and your- I think if you're at a barbecue for sure. I think this in a highball, hold the lemon maybe, maybe an orange, maybe like a- or you express an orange oil, flamed orange oil in a highball with this when you're grilling. Maybe is what I was thinking and making that up now and pretending that I thought about earlier. Piece of ginger with that on a toothpick? Yeah. Yeah. I think you could just quite literally throw a little rosemary sprig in there. Yeah. I think it'd be fine or on top or whatever. But I do think it goes with the soda. I think it summers. It's growing on me. It's growing on me. It's a great distillery. I mean, if you like scotch and you like some peat in your scotch and you're not, you haven't bought a Bottle of Torave yet. Like you're selling yourself short because they make great stuff. That's another bottle where the underlying spirit is delicious. And it's got a couple of extra weird esoteric kind of off putting things that work so well with it that it kind of integrates and makes something really neat. I think the best part of trying these in this order is my palate is getting better. It's opening up. It's adapting. Aren't as much of a punch in the face as the first two. Okay, Dan is one of the few people I've met who actually just fell in love with Awfully Smoky Scotch right off the bat. First whiskey I ever liked was LaFleur D'Amico. We all had to do warm up stretches before we got here. I guess. That's what's happening, right? So, speaking of warm up stretches, the last one we have is this year's Highland Park Cast String. I don't know that this is going to summer, but it's a cool sketch. So, they've gone into this direction of this is the Heather Edition. This really plays into what we were talking about with Terroir and Peat, where Highland Park is, which is the far north Orkney Islands, with a lot of Viking culture there. Their peat comes from Heather primarily. That's the plant that's growing so that flowery, like floral kind of peat, it's still, obviously, they're burning it. You have the smoke, you have the fermentation, or the essentially fermentation of the plants as they turn into peat. Not only that, Heather has been used in things like Trambuy and even some beers. What was the name of that? For a long time. Series of beers. Yeah. One of them was Heather. Yeah. I can't think of it. The Scottish one. I remember the Kelp, Kelpie one. This is more on the heavy handed brooding side of things. Yeah. It's real spicy smelling on the nose. It's like buttery and like caramel. Buttery. Yeah. I think the part of the terroir here is bog butter. I think they got a big chunk of bog butter. This is 100 percent peated malt, by the way. 100 percent peated. But that like, it's smoky but that floral and like- Yeah. It's really floral. Holy cow. It's so big and sweet. Yeah. It's very sweet. What? But it's also quite spicy and- Yeah. But there's like some acidic- That's why. The alcohol level is really high. Yeah. It's cask strength, so. How cask strength is it? 63.6 percent. So, 127.2. This is your summer nightcap when it's cooled down and you're sitting around the bonfire. Have one of these. You're like, am I going to be okay tomorrow? Nah, forget it. Give me the high- It's 84.99, by the way. So, pretty affordable for what the quality of liquid here. It's high enough proof that you could do it. It's not age-dated. You could do a solid Gene Simmons into the bonfire with this, you know? I don't know that one. I don't know that one. He's the lead singer of Kiss. I know that guy, Short Shorts Workout Videos. That's Richard Simmons. That would be amazing. What did he do to all these? Richard Simmons plays bass for Kiss. Hot. The first time that band's ever seen color. Wait, that wasn't being funny. No. It's okay. That's freaking amazing. That's huge. I look like I listen to Kiss. No. People talk about current musical artists and I have no idea what they're talking about. Yeah, I confused Ariana Grande from Andy Moore. That's not even that modern. That's like 15 years ago. Yeah, I know. Again, the Corzo bottle is still square in my brain. Well, the Corzo is brand new and it's on the front of my mind because of the thing we were talking about earlier. Okay. In the summer sometimes or I guess year round, I make these Earl Grey shortbread cookies sometimes, and you mash the sugar and that stuff. Then you also have this Earl Grey smell wafting through the air because you make the tea. You do the whole thing. You've got the whole thing. So when I added a couple of drops of water, I was reminiscent of that, of the sugary quality, but this tea-like something. There's that butter. That's like good shortbread to bring you to Scotland. But yeah, so these are, for better or worse, the Scotches I'll be drinking this summer, and you should too. Well, it's summer. Overall. Overall today, yes. Yeah, I think it's a salad, yes. Yeah. Salad, yeah. Yeah. I think Scotches aren't just for winter. I'd be more likely to have these on the rocks without soda, because that's enough dilution for me. Sure. But that sounds really nice. What I like about a highball is that, if I'm drinking whisky, I tend not to drink it as fast as beer, but I don't drink it as slow as I should considering the difference in strength. I understand. So a highball is a great way to make it more refreshing, and then slow me down a little bit, and still enjoy whisky, and that's why I love them. I took my kids to Cappy's last night, and my son got the biggest omelet I've ever seen, and hash browns, and toast, and he ate half the omelet, and then he ate the hash browns, and then he looked at the toast, and he went, ooh, toast. But then he proceeded to put the entire fancy marmalade tub on the toast, and then he topped the marmalade with the grape jam, and then he put a little bit of butter on it, and it's like, great. I love kids. I love kids. Like, what are you doing, dude? You know the old saying, like, have a little toast with your jelly? Okay, I like a little bit of cocktail with my whiskey, and you just like a little bit of whiskey with your chocolate. I know it's a long way to get there, but can you see where we're going? Here, here, here. But anyway, yeah, I'm glad you guys enjoyed most of these, and I think most of, again, just, even if it's not your thing and you're not going to do it, it is an option, and we can drink Scotch all year long. Yeah. Outstanding. Maybe not Janie. It's good for you to try it. All right, fabulous. All right, get out there this summer and drink some Scotch. We've got, I forgot how many, seven? 10. 10 great examples of Scotch to drink this summer more or less. Some of them drink in fall too. And I hope you enjoy listening to Barrel to Bottle The Binny's Podcast as much as I enjoy trying these Scotches. We'll be back in your feed real soon with something excellent. Until then, I'm Greg. I'm Chris. I'm Lexi. I'm Dan. Keep tasting. Oh my God, it's a surprise. You brought another bottle. What did you bring? Oh, I wasn't going to talk about it because we don't have much, but I just wanted you to try it. It's Arden & Merkin Sherry Cask Release, another favorite distillery of the Whiskey Hotline. If you can't see this because we're talking and there's no visual element, but this whiskey is the color of a very rich bourbon and its natural color because of the Sherry Cask. Almost as dark as cola. Yeah. But just nice. It's got a touch of smoke. Even though we don't have this, Arden & Merkin is another distillery. If you like a little smoke, if you like Sherried whiskeys, not all of theirs are heavily Sherried like this, but if you like good Scotch, you've never bought Arden & Merkin, go to your local Binny's and just buy whatever they have on the shelf This is like a little sugar bomb after that last guy, after the Highland Park. Heavily Sherried like. It's so round. It's so round and viscous and oily and heavy. Winter Scotch will not summer, F minus. This is your crisp 30 or let's say 43 degree, no humidity, but like cloud cover October Scotch. Which is when the weather is there. Yeah. So that's why. Yeah, right. It's not available and how much is it? Just give me a ballpark. I think it's between 50 and 80. That's not so bad. Pretty sure. Pretty sure. That's nice. Nice. I was scared that you were going to say like 250 because- No, no, no. That's pretty good. Yeah, it's nice. $80. Nice.