Whiskey Quickie: Old Soul Tintype #3: Southern Heat, Big Barrel Flavor

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Hey y'all, welcome back to another Whiskey Quakey and we're going to be talking about old

soul.

Old soul.

That's what you are.

Old soul.

You know, I like to think that I'm wise, but Ryan, that is not true.

You are wise beyond your years.

You are.

You are typically, in my opinion, an old soul.

But this is coming from our good friends over at Old Soul.

This is called their 10 type series number three, the Kenny Brown story.

Oh, Kenny Brown, you know, Kenny and Martinopkin.

I already like it just because of the name alone, right?

But this 10 type number three honors Kenny Brown, which is the Hill Country Blues

legend and lifelong torchbearer of North Mississippi's Distinctual Music Tradition.

Now the match building, this is 60% corn, 36% rye, 4% malt and barley.

It is an 11 year, 103.5 proof and has an SRP of $135.

Oh, well, Hill Country.

I thought that was in Texas, but there's a Hill Country in Mississippi.

Yeah, I mean, this is this whole brand, or should I say, this whole experimental side

of things, they know experimental, this whole, what are you going to call off-shoot of

what they do is for blues musicians, so that's what this is.

Okay.

Yeah.

So that's something it's Lawrenceburg.

I don't know.

Can you, I didn't see where it was that distilled in?

Why don't you go ahead and start doing some, some nosing for us here and I'll let you

know.

Let's see here.

Distilled in Indiana, Asian bottled by cat head distillery jacks in Mississippi.

So.

Oh, cat head.

You nailed it.

It is.

It is MGP.

There's some nice sweet tea vibes, some like strawberry fields, some orchard kind of

flavors going on.

Strawberry fields.

Man, I need to go to hubers more often, apparently.

Uh, just, you never picked strawberries in your life, not a hubers, but down in like my

grandmother had a strawberry field, so no, I mean, I've, I've, I think I've done it

like once.

I picked a berry here and there, but obviously, you understand, I was a fat kid.

So anytime I, I, I pulled a berry off, I probably ate most of them and didn't really

pick and you're like, I need, this needs ice cream.

Yeah.

I would be like, I've been moving, I've been burning calories, I need to keep eating.

Yeah.

Anyway, let's go ahead on with the taste.

Oh, wow.

That's interesting.

Hmm.

It's got a, it's got a bite to it.

Yeah.

But it's, but it's not a bad thing.

Like it's definitely got the, the age quality and the characteristic around it too.

Yeah.

There's like a, a chamomile tea, um, there's some nice gooey, drizzly, like brown sugar,

scameric caramels, vanilla, but then there's just this like interesting barrel note that

I'm getting.

It's like, like you're really tasting like the char of the barrel on it.

I don't know.

Like it tastes like almost like a one two, one two three or four.

Well, almost like a, like a charcoal kind of vibe I'm getting on it.

I don't know.

Maybe that's just me.

I'm looking at it.

It's, it's, they look like they filtered it pretty good.

So you're definitely not getting charcoal in the bottle.

Well, no, but it just has like this really nice like smoked char, like burnt char is kind

of note.

But I like, it's at a barbecue relation or just, yeah, kind of barbecue, it's, yeah, like

pulled pork, you know, with the sweet spicy savory rub on the, on a pulled pork overall.

I still think it's a, it's a great whiskey.

Yeah.

It's a great expression for what it is.

I didn't mean that in a bad way at all.

I think, I think it was nice, getting a lot of barrel notes in this.

Well, that's what we love.

I love the barrel.

I love my oak.

So you know, I'm going to be all about it 100%, but you, you're the one who gets to rate

it.

So let's go ahead and do this.

So on the nose, what are you feeling, Ryan?

Thumbs up.

I liked it.

I agree.

And the taste.

Thumbs up.

Really liked it.

Couldn't agree more.

And on the finish.

Thumbs up.

I really liked it.

I mean, this one's really, really good.

I mean, I know their whole thing is, especially producers like Mississippi, Georgia, South

will get MGP and then the heat and humidity.

And I saw it firsthand at short barrel where it does make a difference and it shows it

in this bottle for sure.

All right.

Well, now you know, we've got some wild temperature swings down there in the South and that's

what you need for good whiskey.

That's right.

You know, it's funny.

It's like, you know, Kentucky used to be known as like, oh, we have to, the wildest

temperatures.

But maybe it's starting to move a little bit further south.

Well, for you know, we're going to be in the career, well, I just think in the South,

you probably can't age it as long as we can here.

True.

Yeah.

Well, that is going to be a review of Old Souls 10 type number three with Mr. Kenny Brown.

But with that, cheers everybody.

We'll see you next time.

Tudils.

Hey, everyone, it's Kenny here.

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