Whiskey Bits

"Penelope Architect Crème Brûlée; Our Favorite Desserts"

• Matt Sommerfield & Phil Stokes • Season 2 • Episode 58

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Matt fulfills his promise to wear flannel while the duo explores Penelope Architect Crème Brûlée bourbon with French oak stave finishing at 110 proof.

• Tasting Penelope Architect Crème Brûlée whiskey (110 proof)
• Detecting burnt sugar notes but questioning the crème brûlée connection
• Experimenting with adding water to open up flavors
• Discussing Italian bakeries and the joy of cannoli’s
• Sharing favorite desserts from deep-fried Oreo balls to key lime pie
• Debating candy preferences and the proper way to eat Kit Kats
• Reminiscing about childhood favorites like Nutter Butters and Mountain Dew

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Speaker 1:

Phil, matt, I told you I'd wear my flannel this week. You did. Wow, I didn't think you'd do it. I can't believe I remembered it was so long ago. I can't believe I remembered when we shot that other episode. I can't remember. I'm shocked. This is what I remember I talked about last week. It was so long ago.

Speaker 1:

Yeah, yeah, yeah, this is what I showed up in. Yeah, I would have shown up like this. You would have shown up like this. You would have shown up like that. No, but you have a tattoo, so I would have read, I would have read everything and like, oh, I'm showing up in, I'm gonna, you know, I'm gonna run a tux.

Speaker 1:

If I'm being asked to perform at this thing running a tux, I'm running a tux because, like, and I want a hat, yeah, I want a fedora. Actually, the trench coat I have. Uh, yeah, I just don't look good in hats at all. I think it's my face shape. Yeah, what, I roll the tape? Wait, we don't have a tape. Wait, I agree, roll the intro. Let's do that.

Speaker 1:

Okay, welcome to whiskey bits with matt and phil, where we sip on everyday whiskeys and find the funny in our everyday lives and we're back. Do I have to say that I think us being back is probably enough. Oh, okay, I'll just cut it. No, you won't, speaking of things you cut. Oh, this is the Penelope Architect. Oh, I thought you were going to talk about my Jewish heritage. He strikes again. Yeah, okay, penelope Architect, you poured me a little bit less than what you poured yourself. Did I really look at that? You know why is this wait? Because I have to drive. No, no, there's like three millimeters less. Just, okay, I just wanted to cheers, whatever. All right, so this is the penelope architect.

Speaker 1:

Uh, this one just just released not too long ago. This is the creme brulee. Oh, yeah, creme brulee, brulee Brulee, creme brulee, 110 proof. All right, this one is a complete stave. What the hell? What is the stave? That's this thing right here? Oh, little pieces, it's a complete stave. What the heck does that mean? Yeah, so they have a delicate stave. Oh, I'm sorry, it's complex. Oh, and intense. I can't read. Gosh, darn, it Got to get those readers on. Phil, remember when I had that cough? Yeah, that was horrible, you still got it. Huh, yeah, it came back.

Speaker 1:

So this one is straight bourbon whiskey, finished with french oak staves, french oak. So did you just try some. No, I drank a lot of water. Okay, so it's not american oak, french oak. So, wait, can it be considered a bourbon? Finished with? Okay, finished with. Just checking. Yep, all right, so this is supposed to be creme brulee. This it is called. They call it creme brulee. Yeah, now why? We'll find.

Speaker 1:

Well, think about the elements of creme brulee burnt sugar, yeah, cream, yeah, brulee correct. And the creme french. I forgot creme, it's French. Oh Right, vanilla bean, vanilla bean. I actually love creme brulee. Vanilla bean custard, right With With Burnt sugar on top. That's like Did you stroke out there, phil?

Speaker 1:

Yeah, we should get pancakes after this. We sort of I would be fine with that, I would be fine with that, I would. As long as you buy them, I will buy them. Okay, not for you, I'm buying for myself. Yeah, so, crumb brulee, money, phil, vanilla. So like, when you think about that, it's, it's there. Um, what's the other? There's a bourbon stuff. Nutmeg, yeah, right, I think I feel like there's a nutmeg. Yeah, right, I feel like there's a nutmeg-iness to a creme brulee. Sure, I just get a lot of vanilla, like, I just remember vanilla. No, oh, it's like vanilla bean. Yeah, like vanilla bean. It's so good it is good Like any dessert that you can just crack the top and it breaks and you're like, oh, I can eat it, but like burnt sugar is a pretty common bourbon taste as well. So let's give it a. Not getting a lot on the nose. No, nothing on the nose, I'm not getting a lot. Who knows, who knows, I might be getting a little bit of a burnt sugar, the burnt sugar, for sure. That's probably what I'm getting. Probably a little bit of a burnt sugar, for sure that's. That's probably what I'm getting. Probably maybe not, I don't remember. Back to this, I'm sorry, it's because I said probably. If I say probably wrong, wrong, wrong, no, we go again two weeks in a row.

Speaker 1:

You sound like one of the muppets, I don't know which one. When you say wrong, wrong, it's like it's uh, yeah, it's like one of the Muppets, I don't know which one. When you say wrong, wrong, it's like one of the guys that's in the band, I think. Or one of the old guys up in the. No, it's the bear. Oh, is it Fozzie? No, like the big bear, he's usually Like he's a giant grizzly bear.

Speaker 1:

Oh, that one, I don't know man, maybe it's me, maybe it's you. I just don't know. It's a bear. I'm pretty sure that's what he sounds like. Yeah, I'm the bear from the muppets. I think he plays a cop in one of the um, in one of the movies.

Speaker 1:

Hey, maybe that's the impression I can do. It's just the bear from the Muppets. Well, I think that's what I can do, phil, I'm pretty sure that's spot on. Yeah, take that internet. What would you think if we could edit the physical bear in with that? Yes, definitely gonna do it. I might actually do it with that one, because it's about me. It's about me, it's true, though it's good.

Speaker 1:

All right, what are we tasting, phil? Crème brûlée. Crème brûlée Also sounds a lot like what's his name. Who's that actor? I don't know if he's still alive. I think he might have died.

Speaker 1:

Nick Nolte, nick Nolte, nick Nolte, nick Nolte, nick Nolte, what? No, nick Nolte, no, is that what he sounds like? Yes, come on, he might be dead. He's not dead. Nick Nolte is still very much alive. I'm pretty sure he's dead. No, definitely not.

Speaker 1:

You know who died? A lot of people, elvis. Oh, come on, okay, why too soon? Why too soon? The pope died? He did pope francis. Pope france was france is okay. Okay, maybe your best joke. Yeah, that was a good one. I don't. Yeah, I think I don't know burn sugar, burn sugar, I smell it.

Speaker 1:

Now I'm hoping that maybe like our last experience last week you know, we had a little bit of a nice nose experience, but not so much on the palate. I'm hoping maybe that it's not a bad nose experience for this, but I'm hoping maybe I'm gonna get some creme brulee in the palate. I'm really hoping, and we have water so we can try a little trippy drop. You try it? Yeah, let's do it. Okay, seven minutes in, we might as well. How do we get to seven minutes in? Already I was doing that bear impression for like three minutes. Oh man, if I really like a, a whiskey, from now on, be like well, that's really good.

Speaker 1:

Sounds a little bit like red green. Did you ever watch the red green show? No, but I know you're talking about. Okay, but you've never watched the show. No, okay, I don't actually know who you're talking about. I didn't think so. Red Fox, no, no, anyway, what do you think?

Speaker 1:

I'm not sure if I'm getting creme brulee. I'm seeing a lot of. I'm not sure if I'm getting creme brulee, but I like it. Okay, that's fair. Maybe a little bit, I don't know, maybe a little bit, it's not, it's a little strong, like it's yeah, I would say the like like a creme brulee has a. It's kind of a softer. Yeah, this is very strong.

Speaker 1:

Yeah, like, I do feel like I need a drink of water. Well, maybe we should do a drink of water. Did that help? Well, here's burning sensation. Here's the other thing we can try to do. What can we try to do? We can put a little bit of water in our mouth, just a little bit. Like. I put water in your mouth. No, oh, stop. Okay, well, I don't know you need to.

Speaker 1:

This is a. This is a family show. It's not a family show. This is an all ages show. Okay, all right, all ages.

Speaker 1:

So what people of all ages can't put water in each other's mouth? Uh, a dentist, hello, puts water in your mouth all the time. Uh, if you're gonna drown somebody, obviously you have to put water in their mouth. Okay, come on waterboarding. Hello, continue. Oh, did you? You can't because you put water in your mouth. No, I can still talk. I just don't sound like you're at the dentist. They put a little water in your mouth. How much you can put in not as much as you probably did, but and then add a little whiskey. I'm going to add some more water, though, okay, I don't think that was enough. Not doing it, right? If you can gargle, don't talk For the rest of the show.

Speaker 1:

I just shot some water back in the drink. Dang it, phil. Ooh, that is good, you know, if I had a little more, I wouldn't be as diluted. Now, you know, it did soften it up. No, I'm good, it did. Actually, I'm joking. It did soften it up. A? No, I'm kidding, it did. Actually, I'm joking. It did soften it up a little bit Like a pillow.

Speaker 1:

Hmm, we need to get official Whiskey Bits liquid droppers. Okay, we can Boop, boop. You know what would be great, what If your wife bought us Whiskey Bits, liquid droppers? That'd be wonderful, okay, however, the water that we would drop in there, ooh, limestone filtered. Oh, where do you get that? You can get it somewhere, but that'd be great, right? Yes, do you know why? Because that's isn't that how they do. It isn't that where they? That's what they do for the water in Kentucky, correct, right? Well, that's not what they do for the water, it's? It's.

Speaker 1:

There's a large, large bedrock of limestone Was High West limestone or it was different. That was something else. What was that High West? I don't know. What do you mean? Remember when we went to the distillery? Yeah, I do remember that they had a certain type of stone that was there. Is that right? I don't remember what it was. It might have been limestone, maybe it was limestone. Probably was A deposit of limestone out there in Utah Makes sense.

Speaker 1:

But can you get limestone water? Yeah, really, yeah, oh, we should totally get that. Yeah, I don't think it made a difference. It softened it a little, probably because I put way too much water in my mouth. What I mean is, it doesn't whether or not it's, oh, limestone water. Sorry, I have water. You're going to spit it back in there again, aren't you? It's hard to drink when you're drinking Far from you. Again, yeah, you know what it does Frankfurter, frankfurter. It kind of cuts around that initial burn and it allows the flavor profile to come through without, and it does get a little bit sweeter in the back end.

Speaker 1:

So, yeah, I mean I don't know that if I was going to try this off the top of my head, which is a weird thing to do why would you put it on your head? No, if I was going to try this blind and I don't I would never would have said, oh, creme brulee, yeah, you know what I mean. But like maybe a burnt sugar. Now, maybe, if it didn't say creme brulee on it, let's take that out of the mix. Yeah, did you print out a label with creme brulee on the label and just put it on there? No, okay, but if it didn't say creme brulee, would you have enjoyed it? Yeah, do you enjoy it? Yeah, I do. Again, it's. Are you looking for that creme brulee taste? I don't know. Yeah, because I'll be completely and utterly Be honest, prank with you. You don't like it. No, I do like it. Oh, but I was looking for that creme brulee, yeah, and when it wasn't there, I was like, oh man, take it off the label. But I really like it. Yeah, I really like it.

Speaker 1:

I will say I've had other offerings that Penelope has, like the weeded, which we haven't done on the show. Right, is that the one I got? Yeah, I will rave about that all day long. I need to get a bottle of that you do? It's hard to find. I think I. Maybe. No, I think you're right, but I have this place. Now you go to a place. I have a place where I can get a lot of stuff. Do I know about this place? Have I been to this place with you, mm-mm? Son of a Sorry family show. Family show Family show, family show. Who's letting their baby watch Whiskey Bits? No, not.

Speaker 1:

We need to start making pacifiers with our labels on them, with our logo Whiskey bits pacifiers. Can we put like a little bit of whiskey in the pacifier and then you just Maybe we sell that for adults. Remember that time people were That'd be weird. Well, but there was a time where kids were walking around the high schools with pacifiers. What was that about? That was that's your generation, my man. No, I don't think I did that. No, maybe not, but that was your generation. I feel like maybe somebody in my generation did that. Didn't happen during our time in school. We would have punched them. Right, that's how we, that's how we solved things in the 90s. We need to get back to that. People just need to start punching people again and just cut it out like stop being weird.

Speaker 1:

Just, you know, just, right in the right in the kisser, right in the binky they used to. They used to call it the kisser. You know that. Yeah, yeah, the mouth, right, I wonder why? Because it's where you get kissed. Yeah, okay, yeah, I wasn't sure. Okay, you want some more final thought? No, okay, final thought.

Speaker 1:

I thought about just this part. Oh, okay, yeah, I, I think. And in conclusion, no, I think adding water helped, but it wasn't. Uh, yeah, it wasn't, it wasn't. You know what it is is.

Speaker 1:

I get scared, you get scared, I get scared. To be honest, why? Because I don't want to offend the Penelope people that aren't listening to our podcast. They don't care. This isn't for Penelope. Oh right, this is for the listeners.

Speaker 1:

Okay, this is for the people who are looking to figure out if they need to spend $80 on a Sorry, why Got to grease that $80. That costs, sorry, why gotta grease that? 80 people are spending 80. I don't remember, but probably I mean, maybe, maybe not, I don't know whatever they're looking at this and they're thinking should I go out and get it right? And if they trust us and we say you could probably do without it, then they need to know that, yeah, that's true, and if we're, you absolutely should get this. This isn't that for me. I'm kind of with you. Yeah, I enjoy it, I like it, but I'm not blown away. Yeah, and I agree, I feel that if you're going to put something like creme brulee, which is beloved, as a dessert, goes right, then it really better.

Speaker 1:

You know, like I know, every Christmas there's eggnog, everything right, and you taste the eggnog. It has a very specific thing, very specific flavor. Not making, even. I was kind of expecting a little bit of that with this. Yeah, okay, all right, well, I'll be more brave. I just get nervous. You don't have to be nervous. I'm scared. You don't have to be scared, don't be scared, don't be scared, don't be scared. All right, be honest. Well, I'll tell you what I'd like to be honest about, what I don't know.

Speaker 1:

Come on, I forgot what we were going to talk about. What were we going to talk about? Oh, desserts. Really, I don't remember. It would be really good if it was desserts because of creme brulee, because that, you know, it's a dessert. That's what we were gonna talk about.

Speaker 1:

Okay, dude, there's a, oh, favorite dessert. Okay, hold on, there's an italian bakery instock. Now, it's freaking good. Why? Because it's awesome, okay, but why? Why? What is it about it? So it's why, italian? Well, the guy that owns it is French, italian. Okay, he owns the French bakery in Woodstock and opened up an Italian bakery. What, yes In the world? Why would he do this? Because he's an amazing cook, chef, baker, baker, baker. They have sandwiches. They have pastrami sandwiches. Oh my gosh, wow, right, yeah, right. Pastrami, is it italian? That's italian? Sure, okay, that's Italian, sure, okay.

Speaker 1:

The cannolis, oh, oh, they got the big ones, but then they have these little tiny ones. Yeah, they had a lemon one and a pistachio one. Yeah, the normal, oh, fantastic, mm, mm-mm-mm. I think about 30, I'm going to say 30 to 40 of the pounds I'm carrying now is mostly scone. A little bit of A little cannoli, a little bit of cannoli.

Speaker 1:

No, not a little cannoli. I mean, I usually have a big cannoli. You know I want to get a big cannoli. Give me a small cannoli. I don't want to be known as the guy who gets a small cannoli. You know I want to have. Didn't you say that they really had really tiny ones? Well, they did, and it was very tasty. Yeah, okay, but normally a big cannoli, okay, sure, giant cannoli, sure, sure. In fact, there's one place I went to that had two cannolis. So I just, okay, just save it for later. This is great. All right, that's actually a true story. Is it now Dessert? They gave me two cannolis.

Speaker 1:

How do you feel about like butter cake? What is butter cake? It's like really buttery, soft, buttery cake. I guess I would. Yeah, I love that. You know what? I'm not a fan of buttercream. It does. It does, oh, it makes I get you. I get like it does something in my throat. Okay, I don't. Maybe you're allergic to it. I might be allergic to it. Um, I recently had.

Speaker 1:

So we were at the epic deli in mckenry. Oh, can we go there tomorrow? Are you in town? Are you leaving? Can we hang out? Okay, stop, I want to go back. One, no, we can't go there tomorrow. Why not? Two, I'm not telling you my travel plans. Three, what you know what, phil, if you want to go back, you just go back. Okay, I was already there. Jeez, so mean. All right, you were at Epic Deli, was it epic? Yeah, but deep fried, what Deep fried?

Speaker 1:

Oreo balls. Stop, stop. You can't say balls. I can say whatever I want. You can't say balls on a podcast. I can say balls. Let me finish and not expect me to laugh, because I'm like 12.

Speaker 1:

Basically, yeah, okay, deep fried oreo balls served with vanilla ice cream. So good, so so good, balls with some cream, so like, what they do is they take the, they take the oreo and they, they make it into almost like a cake. Yeah, you just mash it up and then you drop it in batter, deep fry it Like a pancake batter, kind of. Yes, yeah, two of them. There's two deep fried Oreo balls and they're the size of my fist. They're huge. I'm glad you said fist.

Speaker 1:

And did they have the little nubbins on them from when you drop it in? It's not a perfect sphere, but there's like a little, and it's always the crispiest part, yes, the best part, the crispies. Did they put powdered sugar in it? There's no powdered sugar in it. You know what Screw those guys. The ice cream, though oh, it comes with ice cream. Yeah, oh, it comes with ice cream. Yeah, they also have deep fried candy bars of all kinds. Oh, dude, twix, deep fried Snickers is so good.

Speaker 1:

Responsible for this region here. Yeah, have you had deep fried Reese's peanut butter cups? You know, I have not. However, let me say this yeah, every year, except for the last year, because I am done Every year except for the last year, because I am done Every year except for the last year. Well, it's too hot. If I'm hot, I can't do anything. What are you talking about? I can't walk, I can't think, I can't breathe.

Speaker 1:

The Indiana State Fair oh, there's more than corn in Indiana. There is. They have deep fried Snickers. They have deep fried butter. Yeah, that's weird. Deep fried ice cream Wow. Did I ever tell you about the Illinois State Fair? Maybe they have an entire cow made out of butter. They deep fry the cow. No, oh, it's just an entire cow made of butter. Wow, it's a butter cow Like a life-size cow, like a life-size cow. Wow, that's a lot of butter made of butter. We should go. We should go. They're amazing.

Speaker 1:

Corn dogs. I love a good corn dog. Oh, these corn dogs are huge too. Indy had two corn dogs from culvers and threw up anyway. So the deep fried makes sense, but deep fried like it.

Speaker 1:

The deep fried snickers I had was fantastic snickers by far favorite. What's your favorite candy bar? Mine snickers favorite candy bar. Does reese's peanut butter cups count as a candy bar? Okay, yeah, then I'll go with twix. I see what I did there. I like that. I kind of turned it around. You could see, this is like I did twix did.

Speaker 1:

Do you like the right twixt or left twixt better? Oh, that's a good question. Which one do you go for? The one that comes out first, I don't know? Yeah, but that's a good question. What do I do? It's not really that good. Do I go for the right one first, or do you just eat both at the same time? Oh, I'm not an animal. I think I grabbed, you know what? I think I grabbed the left one. You think I'm a serial killer? I'm going to eat both of them at the same time. Well, I don't know. I mean maybe, no, maybe. Which of the four do you eat? I don't know what you do behind closed doors.

Speaker 1:

Phil, do you break off the Twix? No, I never something. Sauce, football cream. I think I grabbed the left twix. Yeah, no, I don't. But okay, so, but the kit kat, you don't just like start biting into the kid. I bite the whole thing like a madman. I do, I do really. You don't break it. I do not break them, I bite them. I guess it depends on my mood. If I'm like I want to enjoy this, like, then I'll sit there, like if it's like a spa, if I'm at a spa and I have a good catch, oh man, I'll like let the chocolate melt On your fingers, no, in my mouth, and I'll like I'll Sorry, like like the wafers in there, like I'll, I'll, I'll separate them all individually.

Speaker 1:

It's remember nutter butters love, I love another butter. And it's exactly where I was heading. Oh yeah, nutter butters are. That was like my great school nutter butters. Uh, uh, corn chips with with cheese. Melt that in the microwave or just just I would down a cheddar cheese block, just like cut a chunk off and just eat the whole thing. And Kool-Aid. Okay, fair enough.

Speaker 1:

I work at a software development firm Currently. Do they have a lot of Nutter Butter stuff? It is all college kid food, it's all dorm food. Are they hiring? No, we have like microwave burritos in the freezer. Oh yeah, those are good. Some of those are good, some of them are good Reds, I don't know, dude, I am so hungry. But then we've got Pop-Tarts. Oh, they're. There's Nutter Butters. We've got different granola bars. We have all of the chips that you could imagine. They're so good. It's all good. And the fridge is stocked with 12 packs of soda, soda, soda in there Soda beer, root beer. Now we've got yeah, I mean, the amount of Mountain Dew we consume.

Speaker 1:

You know what that does, right, mountain Dew. If you drink too much Mountain Dew, you know what that does to you. I've heard that it can lower your sperm count. It shrinks things Really, I think. But someone said you had to drink like 500 gallons of it or something. Oh my gosh, at once I've definitely drank that much. In general. I would be curious to know how much pop I've drank in my life. There was a period I quit pop for years.

Speaker 1:

What is the largest amount of caffeine that you've consumed? Well, I'm scared to consume too much. I read an article that somebody in high school or whatever consumed over. He had like six energy drinks and died. Well, that makes sense, yeah. So how much caffeine is that? Well, an energy drink would have like 200 milligrams, which is all. Yeah. So he probably had like what did that be? 1200 milligrams? Well, I mean, you did say how many. Six times two is 12. Yeah, it is 12. Carried the zeros, that's a lot of, that's a lot of caffeine. It's a lot. Man, I don't. I don't get out of bed without 300 milligrams of caffeine. Well, but that's because you have an IV connected to your bed. That's right, All right.

Speaker 1:

Before I need to know Favorite dessert of all time. If you had one dessert you could have for the rest of your life, what would it be? Oh, my goodness, there's so many really good ones. Well, go ahead. Key lime pie. Oh, I knew you were going to say key lime pie, probably because we did this episode already, did we? But I'm going to go Dang it. I'm going to go with, but this is the second season. I'm going to go with. This is the second season. We've got to do it again. I'm going to go with. Oh man, there's so many good ones. I kind of have a sweet tooth in a way, but that's all right.

Speaker 1:

Our listeners are probably driving or something. They have plenty of time. Portillo's chocolate cake, oh, but you already said key lime pie. You're right, it's over. They should put that in like a shake. You know what would be even better in a shake? What their? Lemon cake? Do they do that? Yeah, they do that. Do you know?

Speaker 1:

Lemon cake? I have a lemon cake in the fridge Freezer. We're going to go eat it right now. We should probably pull it out and eat it. It's frozen, though I'll eat it frozen. Okay, I'll eat it frozen, alright. Well, it's a lemon cake that's frozen, gnawing on it and breaking it. What are you doing with the water? I don't know. I was going to cheers with it because I'm out of this, but there's something there. There's a tiny bit. Thank you, merry Christmas. See you next week, phil. Whiskey bits. Whiskey bits. Whiskey bits. I'm sorry, wrong, wrong, you're wrong. No, as the bear. As the bear. Oh, that was very wrong. That was wrong. Bye, bye. Hey, thanks for tuning in to Whiskey Bits. Please like, share and subscribe wherever you watch or listen to podcasts.

People on this episode

Head Shot

Matt Sommerfield

Host
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Phil Stokes

Host