Видео

Nice to hear some people who know something about whisky debunking bullshit spread by the so called "whisky enthusiasts".

In other words it's "moonshine"

Sir, is Diageo holding your family hostage? Lol

There are seven elements that make up our enjoyment of food, one of them is fat. In the whisky world fat would be called oil… Saying that removing oil compounds from whisky won’t affect the taste, is like saying removing fat from bacon won’t affect the taste. Mouth feel affects taste. Furthermore, oils carry flavour, which is why perfume uses oil to carry the fragrance, and alcohol to disperse the fragrance contained in the oil. Absolutely uninformed opinions are being shared in the video, or an agenda is being pushed by big corporates trying to make more money, by pushing 40% ABV blended dishwater to consumers, who are better left uneducated… Either way, unsubscribed.

Glad I discovered your channel today. Cheers from France 🙏

i recently got the Sauvignon Blanc and the White Wine Cask finishes and I really enjoyed the latter, not so much the former, though. The White Wine one really did remind me of Glenmorangie 10.

When there last year if what Westward, Westland and Virginia distilleries are doing is anything to go by then the world of single malt is in for a treat 🥃🥃

A great peated dram but underrated.

Thanks for teaching us this one.

Whiskey made according to Scotch standards tastes good? What? Crazy. Crazy good in any country but different in each one.

More Dr. Steele please!!! Great video.

I don't know much about Cragganmore but it's on my list to try asap. If nothing else, it has a brilliant name!

Thank you.

No chillfiltration and no coloring! That's it!

Needs more flavor

Lagavulin 16 was my entry into scotch and peat! I love it! Lagavulin smoke is my favourite and Ardbeg, Laphroaig and Kilchomen are right behind in enjoyment! Outstanding! I adore the Lagavulin DE!! The new Edition 4 of the Offerman is delicious!! Charred is my fave!!

Thanks for the information...

yes it does

'Be formless, shapeless, like water '

Love the 10, its like someone dropped a ripe green apple in a ash filled fireplace. Cheers. Great video.

What are your thoughts on single malts being chill filtered and watered down to below 46%? I have a general rule that 40% abv (or 43 like HP12) should be on the budget isle or in cheap blends. It should not be sold in quality spirits with a high price.

I am very curious about this one, I think Compass Box Experimental Grain was sourced from Loch Lomond, so possibly the same? As per Single Grain whisky in Scotland, I've always wondered, if multiple grains can be used in the mash as long as it is from the same distillery.

Don't let Gretta Thumberg find out your burning peat.😁🥱🥴

Take it easy middle gentleman, u keep catching ur breaths when u get excited..

i like the video's but youre audio is very bad, invest in a good microphone

Really enjoy the 12,15 a great deal

Wrong. Cf shortens finish and sharpens mouthfeel. This guy is clueless

😋😋😋The 10y and Uigeadail, best standards(and Ardbegs)!

Very well presented. I want some right now!

The whisky industry has it backwards, they should be integrity presentations by default. Imagine if faking colouring and shredding of flavour occurred in the wine industry, there’d be outrage! Maybe the Scotch Whisky industry will stop pandering to mediocrity and present complete flavour bottlings. I constantly wonder how good poorly presented versions could really be? Leave castrated bottles to the casual bar and cocktail market.

Nothing like a good peated scotch. Very interesting. Thanks.

Sadly it is not possible to trust the opinion of an ex-Diageo distiller, who now works for a company who has Diageo, the biggest chill-filterer in the world, as a client. Chill filtration seriously affects the mouth feel, which is an important component of the experience. The flavour components are, in many foods, trapped in the fatty acids, and although I am no expert, I find it completely suspect that anyone could say that chill-filtering has no affect on the flavour. Do what you like to blends, but leave the malts alone, and unchill-filtered.

Im having trouble with the descriptor FEINTY. What exactly does it mean ?

Fantastic distillery was fortunate enough to be there in 2018 and acquired one or two bottles😊

I enjoy these videos but I don’t think the subtitles are necessary. Viewers can use the RUclips subtitle setting if they need it.

What an intelligent man who does an amazing job at (excuse me) distilling this information down for us laymen... It's almost like he's the personification of Scotch itself ha! Love these videos. Can we please get away from coloring.... please? I mean, at least when we are paying 60, 80, 100, 180, per bottle. I think at this level, the buyer does not care much about the color. I don't mind that my PC 10 looks like a Chardonnay. They should have to add caramel dye to the end of the ancient folklore about centuries old springs and creeks when it is added. I wonder if the wave of sherry casks is also an avenue to get the desired color without caramel.

You are the best

Nice chat to introduce Tormore. Just last week I bought a Tormore 10 YO, 43%. I think the bottling is from the early 2000, was sold in Italy at the time.

Holyrood pronounced Holyrood

What is it necessary to have a specific Irish whiskey wheel? What's the difference with the Scotch whisky wheel?

Learnt a lot about the whiskey experience in Edinburgh last year, who knew there were so many flavours!

Scotch Whisky is a drink that can be described as bold, strong, and fiery, although it can also be smooth, almost sweet, and a drink of depth and contrast - just like Scotland itself!

Isn't mouth feel part of the "flavor experience"? Keep it simple! NAZDRAVYA!

“Will you marry me dear? Apparently it’s important before bottling,”

Also known as a whisky thief

Fionnán is an encyclopedia of whiskey knowledge could listen to him all day.

Hi Gents, Just joined your channel. Have a question regards wood for barrels. Did at any time Scotts or Irish used Beech wood for barrels? I understand Law, oak is a must, but is there any experiment with Beech? Just curious, have some dry Beech wood, thinking to make a barrels for some fruit brandy yet have no info about Beech, is it ok or it will produce some chemicals that can become poison in the brandy. for example, I know that Heineken uses Beech wood strips during fermentation of their beer, but could not find anything regards ageing spirits on Beech wood. So, any help will be appreciated, Cheers.

Great series! 👍

Outstanding review! Thank you!

this guy is Irish, right?