Some really solid tips there. Here are a few more. In the words of the great Serge Valentin: comparison is reason. Taste a whisky against one or more similar ones: it helps you pick out the characteristics. Work your way up, slowly. I have some fine bottles I'm just not ready for yet. I'll get to them when I can appreciate them fully. Do your homework: some anonymous whiskies are secretly from great distilleries. Some NAS ones actually have age statements, if you do some sleuthing. Check out independent bottlings, which can represent good value. And learn to appreciate young, distillate-driven whiskies, not just the well-aged ones.
One thing I learned with experience is to focus on one or at most two whiskeys in a session instead of trying a bunch of different ones. I used to try 5-6 different ones in a session and I realized I was not able to pick up on what I am drinking in a blind tasting, so now I make a point of keeping it to a single whisky in a session and really learning about the nuances
Another excellent post, Geoff. A very balanced presentation. I have also found that it's good to be aware that core bottlings change over time. A whisky that you declared was "your favourite" a few years ago may no longer be as good with recent releases. "You like what you like" applies as the years go by. Slainte!
Excellent point. I couldn't tell you how many core range bottlings aren't what they used to be, for better or worse (fine... usually the latter!). Cheers Victor! 🥃
Ideal abv for me is 45-50%. Minimum 43%. I’m not a big cask strength fan with high abv. I feel like many cask strength offerings are younger, and cover up their youth with abv. Almost like putting ghost peppers on your meal to cover up the iffy meat. With the prices going crazy in my area, ardbeg corryvreckan at $119.99, there is little reason to pay that for a low age high proof whisky. I’d prefer a Tamdhu 15 at 46%. It’s expensive but at least I know what I’m getting. The Tamdhu runs $110-130 in my state or nearby states.
To be fair, I didn't specify NAS cs. Of course an age stated one. I'm not against NAS cask strength whiskies in principle, but a lot of distilleries do use the technique to put out some low effort whiskies. Some are amazing though. 🥃
Re your bonus topic, there is one exception that I love, the Glen Scotia Campbeltown Harbour NAS at 40% (most likely with E130 and chill-filtration). Despite checking all the wrong boxes, it’s really nice (and very affordable).
Yes even the hugely inexperienced like me who has had only 10 different scotches can relate the this video. My opinions only here: The flavor and feel/punch of Craigellachie 13 is much bigger compared to either of Glenlivet 12 or 15, but the Glenlivet 18 (the 43abv one) is like a comeback it is so good. I'm taking those 2 distilleries as an example due to the similar traits they have, yet the different traits that produce the different outcomes in the glass. It is so nice that a person can find a dram that isn't a huge investment, like the Craigellachie 13, that can be enjoyed. It is actually quite fun to do a bit of hunting, and after spending some cash, it's nice when at least some treasure is found. Super cool video again. Thanks!🥃
Great video as usual Enjoying your content! My one tip - use a Glencairn. Even when I was a novice I was stunned at the difference, particularly on the nose when using a glencairn.
I wouldn't say a glencairn specifically, but a narrow glass that curves inward towards the lip - glencairns, copitas, and a few other similar ones that I don't know the names of. But yes the right glass is important. Good one! 🥃
Hear, hear! Had been on that road, and what you point out is absolutely solid. When starting my whisky journey, I had no any idea on abv or "smooth". It's just so natural that as time goes by, natural-presented whisky become more and more appealing to me, and instead of smooth I care more about character now. Great video Geoff! Cheers!
I think we all get there eventually at a different rate! I remember my first sip of 40% whisky burned like hell. Now I might as well have a glass of water! 😂
Solid points that no one could disagree with - a footnote is that your palate changes over time - so a whiskey you once thought was roughish is after time now smoother somehow - but also that whiskies you used to think were good become more lacklustre over time, not due to overfamiliarity necessarily, but because they now come across as simple or less interesting in comparison to what you’ve savoured since your initial experiences with them. Although I’m not hugely experienced (I began just before the onset of the pestilence), those 2 years of isolation, more disposable income and tutelage from Whiskeytube (not least from Sir Ralfy of Bothy) meant I think I squeezed about 5 years into 2 - ‘it’s not the years, …it’s the mileage’.
Hah I'd say 2 years (with mileage 😉) is plenty of time to develop a great palate! Very good point! I touched on that in a previous video about “things you need to know before you get into whisky” (or something). It applies just as much to this list as it did that one. Good one, Declan! 🥃
I like your point on the term "smooth" for new whisky drinkers. I think once you've been tasting for a while, "smooth" loses it's appeal and you start looking for "balanced", where there can be big and bold flavours, so long as they work well with the other flavours there. And I 100% stand by the statement that age and price are not everything - I love nothing more than a good bang-for-buck whisky.
I think these are all good tips. Another thing I learned is you gotta try as much as you can. You will have bottles you dont like and thats okay. It took me a good 3-4 years to really figure out what I enjoyed and this has cut down on bottles I have bought and I didn’t like.
Agreed. sometimes smooth is actually not good. There are exceptions of course. I tend to love Springbanks Hazelburn and Glenallechie . Some are smooth of course and some are certainly not. A good daily sipper that is smooth that I often gravitate towards is the naked grouse it manages to combine big flavor and is pretty velvety and pretty cheap too. Cheers nice vid.
@@Gwhisky actually a belter of a whisky that is not much more expensive than the naked grouse and monkey shoulder is Deanston virgin oak. thats worth a twirl if you find a bottle. Cheers
Key point is your conclusion. The discovery of whisky is about enjoyment. Like whisky enjoyment seems to get better with age and I guess that is influenced by our personal understanding of what is in the bottle.
I've been sipping single malts in front of my desktop while watching Ralfy (the fusspot) reviews since 2008, and although I don't use the word "Smooth" that much, I don't dis it because when |I did use it, smooth to me meant finesse, rather that a lack of complexity!
Great video. Loved the point on smooth. Went out with a mate on the weekend and he’s a long term bourbon drinker Which he preferred over Scotch due to the smoothness. I introduced him to a laphroaig 10 and now he’s converted lol
I'm just a novice whisky enjoyer but my opinion is that 45-46 ABV is already good enough to carry the taste of a bottle, 50 and up is great but not 100% necessary for your tasting buds imo.
Learning how to taste is important. I just recently learned to sip tiny amount and able to taste and appreciate a lot more behind the alcohol. :) No longer using the word "smooth".
"Guidelines". Feel free to ignore them, but, over time, I think you'll find that applying the guidelines will improve the end result you seek. I like them. I had come to very similar guidelines on my own, so you just confirmed my biases. Thanks for that.
Yeah obviously we can pick and choose which guidelines suit us personally, but it's nice to have a basic roadmap as to what's likely to give us a better experience. Cheers! 🥃
Nice video. I agree with your “rules” Geoff. At the end of the day, we like what we like as you said. When I am fortunate to introduce whisky to loved ones, I have a disclaimer that the way we will try the whiskies is but one of many ways to enjoy them. If they feel like sipping and trying to dissect every single note is not for them, all good. We, however, typically end up enjoying it the way we started - nosing, tasting, identifying the notes and other subtleties - but it helps when we all know that we have the option to deviate from that approach anytime we want to. Makes for a more fun, less intimidating and more inclusive environment, a positive experience!
Good philosophy! Tbh I definitely analyze more when I'm doing a video than I would in a social setting. When I'm with my friends we tend to pull out a few notes and try to hone in on the character of the whisky. It's a deep dive for the average drinker, but nowhere near as in-depth as I go for the vids. There are evenings where I close my eyes and enjoy without a second thought. As long as we're enjoying it, the way we approach the experience doesn't really matter. Cheers Lloyd!
>age is not always better. A key lesson! Compare Springbank 18yr vs 15yr or Oban 18yr vs Oban 14yr. The 18yr AS products in both cases are much less interesting (IMHO) to sip than the similar proofed but younger bottlings. thanks G! Another one: What about drinking it at RT vs with ice or chilled? Honestly, so much flavor perception is lost at the lower temps, that i usually assume the consumer is a novice that doesnt want to actually taste the whisk(e)y when I see it.
Brilliant tips and great to read back, even if I see myself as a little experienced in Whisky. I agree that smooth gets too much hate, for me a very textural thing and try to replace with silky if it fits.
Whisky 'beginners' will often use the descriptor 'smooth' as they are surprised that what they are experiencing isn't the throat burning sensation usually found in cheap blends which they have tasted previously. That said, even industry luminaries such as Michael Henry of Glen Scotia/Loch Lomond sometimes use the word smooth and although it may be in a different context, if it's good enough for him.......
Good one Geoff. For me I would add do not waste you're money on buying certain bottles to impress others. There are a lot of great drams out there without having to spend a fortune. one other thing do not spend silly money on a £38-00 bottle of 10 yr old malt on Amazon £200-00 just before Xmas ;-)
New suggestion for part two "your whiskies are yours, you are free to mix single malts together and create your own blend, you are free to use them in cocktails, you can mix an American Rye with a peated Islay, etc"
Smoottttthhhhhhhhhhh is a term I use in jest but I get your point. I search for balance and I suppose those terms are interchangeable. Btw, you missed one: experienced whisky drinkers know IBs can be incredibly good value and can even exceed OBs in quality. Example: 1971/2004 33 YO Scott’s Longmorn-Glenlivet. Blows away any OB ever bottled by Longmorn. One of the best single malts I’ve ever enjoyed.
Thanks again Geoff. I’m a member, and on the committee of an endurance cycle club. Some members of our committee feel that the word “rules” sounded too proscriptive. Therefore, “guide lines” was substituted. 🤓 BTW - I mentioned in my last comment that the aberlour ábunadh batch 70 was my favourite of last year. The new Batch 71 is very highly rated, and only just managed to order one. Excited to try it. 61.5 ABV
I'm so glad you added the bit about exceptions: I was going to have a good old moan, but now I don't have to! I would say, though, that I've been drinking whisky (legally!) for more than 40 years, so I think I might qualify as 'experienced', and I would much rather have 'smooth' than 'challenging' most of the time - I want to enjoy my drink, not wrestle with it... More than a third of the bottles I own are 43% ABV or below and I don't really check for NCF/NCA. What I do care about is liking the flavour.
Thank God I made the disclaimer about speaking generally! 😉 While I usually go for the bigger flavours most of the time, I definitely have moods for where I prefer something softer and lighter in profile. 🥃
Could not agree more, I also want to enjoy and not to wrestle 😉 Plus, I doubt that many people can distinguish between color/no color or chill-filtered/non-chill-filtered in a blind tasting. I do see the point for natural presentation, but it is also some hyped up sign of quality. I mean chill-filtering is not the end of the world, as it is a rather natural process. Also, I am always wondering what non-chill filtered actually means. I guess most people take it as non-filtered, but that is not the case. And then it remains that there is no exact definition of "chill". There was this controversy about Glendronach taking away the label ncf. I read from a credible source that GD changed nothing. They did always filter, if needed. But there was a legal concern that their ambient filtering could be called chill, when the temperature at the site is maybe 10 degree C. And that is why they removed the label.
Hi Geoff, interesting 🤔, your basically on the same lines as me. It was many moons ago that I last bought a 40 % whisky but I must say that the Glenlivet 18 at 43 % was pretty decent, now its at 40% (wrong direction Pernod Ricard) will not be buying it again even though its €62 near me. Excellent video, straight to the point 👍🥃💪, slàinte mhath Geoff.
I would say my understanding of cask influence on flavor profiles would be among the most important leaps I took in my journey. That and ABV. Oh, and open-mindedness and patience.
Don't rush to get to cask strength. It takes a while to go from 43 abv to 55 abv. Do not go for the most well-known brands as they are often expensive. Often a 50 abv is cheaper than cask strength.
Love your channel! I have recently got into whisky and I have now found myself moving away from a lot of the under 46% bottles, simply because they don't pack enough for ny pallet- I have been enjoying my bunna 12 and tobermory 12 as per your recommendation. Which ledaig was the one you showcased in this video? also have you tried the lagavulin 8 year old? I picked it up ridiculously cheap and was pleasantly surprised.
That was the Ledaig 18, but it was the older version. It used to be released in batches, and that's batch 3. As for the Laga 8, that's something that I've been meaning to get around to for some time now. I'll have to keep an eye out for it at the local shops. Thanks for watching Ieuan! Cheers! 🥃
Interesting points here. For me I have to remember the rule about age statement isn’t everything. I’ve been having a discussion with a friend about GlenDronach 18 year and age not only being the factor on it. Here are some things I’d add for new enthusiasts coming in. if possible Buy small 375 ml or smaller bottles of a whisky you’re interested in. That way it is easier on the wallet. Another thing is don’t judge by the neck pour. Last thing is fight the FOMO. Some bottles will still be on the shelf and you don’t have to keep buying. I’ve see. Some new guys have a lot of bottles and they only started their journey.
I like natural presentation as much as the next guy, but we can all be hypocritical about it. It’s the most important thing, until it’s not. At the end of the day, if we like a whiskey, we like it. Would Talisker be better in a natural presentation? Maybe. But we’re all still drinking it, and it ranks highly on your peated list. Natural presentation is a must, unless it’s not.
@@Gwhisky I deleted my whole dissertation. The only thing worse than hangover texting is drunk texting 🤣🤣 Smooth and complex @55%, that's what I'm looking for.
As I get older I attach “currently” or “at the moment” to most opinions. Strong views loosely held is the tao of the malt mate. And, at the moment I exclusively buy NC, NCF, 46% and up. So far I haven’t bought anything over 15 y/o mainly due to price. I might move either to older or to CS later on but I’m leaning towards CS. This may be a green grapes consolation but I am thinking if a whisky is so good why did they wait 25 years to bottle it?
I have 1- 40%...2- 43%..all 3 are great...never buy 2 and 1 is Billy Walker GD12.. I prefer 12-22 age statement single malts or in the case of Rock Oyster 15 a vatted single malt. But, there are superb blended single malts NAS. I buy as many cask strength single malts I can find. An age statement CS is ideal..like Redbreast 12CS..I have NAS CS I love and did not pay a lot for and would buy again. If I like something, I get backups asap.. I do not impulse buy whisky. I love a smooth whisky...but, my definition is mine. Cheers buddy, The Siem Reap Whisky Club...home of old whisky and young ladies.
Well yeah there are loads of good whiskies out there in every category. But like you I tend to grab either age-stated or CS when I can. Of course I dabble in some other stuff but nothing hits like a punchy cs. Better yet one with an age statement! Cheers buddy! 🥃
"Despite", not "because of" - 100% agreed. And that's the sad part of it. Sure, there are even some 40% malts that are still really tasty, but it's a travesty that the custodians do that, knowing that the malt itself is so characterful that they can get away with it. Cragganmore comes to mind, but also some Bowmores and a bunch of others, too. Old Pulteney are stinkers for dumping the 12 from 43% to 40%, I stopped buying. Ditto Speyburn 10. I guess I'd be ok with any distillery offering an entry-level malt aimed at beginners or even ice-melters, but please also make an integrity version for us geeks! What's the point of a Distillery Edition Cragganmore at 40%? Yes, I still bought it, but I will rant about it 🤓Having said that, no, even entry-level malts should be at 43% - people should get used to it. 40% is an arbitrary number that came from vodka - it was deemed to be "safe" for "shooting" (gulping down shots, neat). Single malts are NOT for shooting. Place a warning on the bottle, if need be. With all the talk about the environment, we end up just paying to transport extra water and wasting extra packaging on it. European 70cl bottles also contribute to that sillishness.
Very well said. That's a good point. We can always tell when a whisky is delicious, despite the low abv. Macallan 12, Bowmores, Cragganmore, HP12 - the list goes on. We enjoy the flavours but can't help but feeling like the whisky would be so much more if the producers gave it the presentation it deserves. Wasted potential. Frustrating.
Great tips except I think the 46% was a little prescriptive. Lots of very tasty whisky’s under 46%. As you said at the end, the best whisky’s are the ones you like.
There are exceptions, of course. There are a lot of whiskies that I enjoy at 43% and a small handful that can pull off 40%, but for me it stands as a good general rule to have. Cheers! 🥃
I consider myself an "experienced whisky drinker" but smooth doesn't do the job for me, after all, a very good whisky at 65% ABV can still be smooth...........my criteria for buying a whisky: 1) Simple bottle and packaging, the more "flashy" the carton the more worse the whisky often is......2) Higher ABV........the higher the alcohol the more taste, period!.......However, due to age whiskies can be less in alcohol because of time, so that does not mean that it isn't a very good whisky, just other criteria here........3) Natural colour..........it is simply what you SHOULD get, because it is the natural whisky........4) No chill-filtering, it takes away a lot of the original smell and taste.........5) Age......although there are many exceptions ( I have tasted some wonderful whiskies of about 9 years old) age adds complexety, but for this to notice you DO need more experience.........6) Old school whisky.........whiskies from before 1985 are 99% of the times better than the same whiskies bottled these days, however, there is a price tag to it as well! And as an "experienced" drinker I want to add that I avoid the big names like Macallan, Highland Park, Springbank, Talisker, Bowmore, Lagavullin (although the 16 years old was available for a good price a long time, not anymore), Ardbeg, etc....etc.....they most often don't deliver what you pay for it, just that simple. Example from my own experiences: The Macallan 25 years old doesn't even come close to the 25 years old Glengoyne! And as for my PERSONAL under-estimated favourites: Bunnahabhain, Glen Scotia, Kavalan, Paul John, Deanston, Blair Athol, North British (single grain), Glengoyne, Bruichladdich............just to name a few!
Especially when a whisky is high age and/or price, we should just say NO to anything chill filtered or below 46%. Experienced whisky drinkers are the only ones buying them, so leaving them on the shelf would send a real message to the whisky producers. The producers are trying to maximize profits at our expense, so lets return the favor and give them ZERO profits as a thank you!
Some of my favourite 40-43% whiskies: Green Spot, Glengoyne 12 (older bottling), AnCnoc 12, Tomatin Legacy But with all these I would drink and think what they would be like at 46% 😔
Some really solid tips there. Here are a few more. In the words of the great Serge Valentin: comparison is reason. Taste a whisky against one or more similar ones: it helps you pick out the characteristics. Work your way up, slowly. I have some fine bottles I'm just not ready for yet. I'll get to them when I can appreciate them fully. Do your homework: some anonymous whiskies are secretly from great distilleries. Some NAS ones actually have age statements, if you do some sleuthing. Check out independent bottlings, which can represent good value. And learn to appreciate young, distillate-driven whiskies, not just the well-aged ones.
Excellent advice! Might have to do a follow up video! Thanks Craig! 🥃
One thing I learned with experience is to focus on one or at most two whiskeys in a session instead of trying a bunch of different ones. I used to try 5-6 different ones in a session and I realized I was not able to pick up on what I am drinking in a blind tasting, so now I make a point of keeping it to a single whisky in a session and really learning about the nuances
I enjoy your videos mate. I'm in western Australia and I appreciate your honesty.
Glad to hear it, Warren. Thanks so much for watching! 🥃
"Law of diminishing returns with aged whiskies" - I like that!
Another excellent post, Geoff. A very balanced presentation. I have also found that it's good to be aware that core bottlings change over time. A whisky that you declared was "your favourite" a few years ago may no longer be as good with recent releases. "You like what you like" applies as the years go by. Slainte!
Excellent point. I couldn't tell you how many core range bottlings aren't what they used to be, for better or worse (fine... usually the latter!). Cheers Victor! 🥃
Ideal abv for me is 45-50%. Minimum 43%. I’m not a big cask strength fan with high abv. I feel like many cask strength offerings are younger, and cover up their youth with abv. Almost like putting ghost peppers on your meal to cover up the iffy meat. With the prices going crazy in my area, ardbeg corryvreckan at $119.99, there is little reason to pay that for a low age high proof whisky. I’d prefer a Tamdhu 15 at 46%. It’s expensive but at least I know what I’m getting. The Tamdhu runs $110-130 in my state or nearby states.
To be fair, I didn't specify NAS cs. Of course an age stated one. I'm not against NAS cask strength whiskies in principle, but a lot of distilleries do use the technique to put out some low effort whiskies. Some are amazing though. 🥃
Kavalan are all NAS…
This was my favorite episode of your channel so far
High praise! Thank you! 🙏
Glad to have your channel as a resource since I am just starting out with whisky. Cheers! 🥃
Great! Thanks for watching Garrett! Enjoy the “journey” as we (pretentiosly) say!
Re your bonus topic, there is one exception that I love, the Glen Scotia Campbeltown Harbour NAS at 40% (most likely with E130 and chill-filtration). Despite checking all the wrong boxes, it’s really nice (and very affordable).
There are a few whiskies with weak specs that I enjoy. Those are the exceptions, though. For me the rule still stands. Cheers Olivier! 🥃
It's a bargain at £25.
Yes even the hugely inexperienced like me who has had only 10 different scotches can relate the this video.
My opinions only here: The flavor and feel/punch of Craigellachie 13 is much bigger compared to either of Glenlivet 12 or 15, but the Glenlivet 18 (the 43abv one) is like a comeback it is so good. I'm taking those 2 distilleries as an example due to the similar traits they have, yet the different traits that produce the different outcomes in the glass. It is so nice that a person can find a dram that isn't a huge investment, like the Craigellachie 13, that can be enjoyed. It is actually quite fun to do a bit of hunting, and after spending some cash, it's nice when at least some treasure is found. Super cool video again. Thanks!🥃
Yeah I live for those treasures! Stillb some out there to be found, albeit few and far between! 🥃
Great video as usual Enjoying your content! My one tip - use a Glencairn. Even when I was a novice I was stunned at the difference, particularly on the nose when using a glencairn.
I wouldn't say a glencairn specifically, but a narrow glass that curves inward towards the lip - glencairns, copitas, and a few other similar ones that I don't know the names of. But yes the right glass is important. Good one! 🥃
Hear, hear! Had been on that road, and what you point out is absolutely solid. When starting my whisky journey, I had no any idea on abv or "smooth". It's just so natural that as time goes by, natural-presented whisky become more and more appealing to me, and instead of smooth I care more about character now. Great video Geoff! Cheers!
I think we all get there eventually at a different rate! I remember my first sip of 40% whisky burned like hell. Now I might as well have a glass of water! 😂
Very well spoken, Geoff. Cheers!
Thank you! 🥃
Solid points that no one could disagree with - a footnote is that your palate changes over time - so a whiskey you once thought was roughish is after time now smoother somehow - but also that whiskies you used to think were good become more lacklustre over time, not due to overfamiliarity necessarily, but because they now come across as simple or less interesting in comparison to what you’ve savoured since your initial experiences with them. Although I’m not hugely experienced (I began just before the onset of the pestilence), those 2 years of isolation, more disposable income and tutelage from Whiskeytube (not least from Sir Ralfy of Bothy) meant I think I squeezed about 5 years into 2 - ‘it’s not the years, …it’s the mileage’.
Hah I'd say 2 years (with mileage 😉) is plenty of time to develop a great palate! Very good point! I touched on that in a previous video about “things you need to know before you get into whisky” (or something). It applies just as much to this list as it did that one. Good one, Declan! 🥃
Excellent ideas Geoff.
Thanks buddy! 🥃
Thank you. Geoff.
Thanks for watching! 🥃
I like your point on the term "smooth" for new whisky drinkers. I think once you've been tasting for a while, "smooth" loses it's appeal and you start looking for "balanced", where there can be big and bold flavours, so long as they work well with the other flavours there. And I 100% stand by the statement that age and price are not everything - I love nothing more than a good bang-for-buck whisky.
Absolutely. Nothing better than finding a (not-so-smooth) bang-for-buck gem! 🥃
I think these are all good tips. Another thing I learned is you gotta try as much as you can. You will have bottles you dont like and thats okay. It took me a good 3-4 years to really figure out what I enjoyed and this has cut down on bottles I have bought and I didn’t like.
The more experience you have, the more context you gain. Great point! 🥃
Agreed. sometimes smooth is actually not good. There are exceptions of course. I tend to love Springbanks Hazelburn and Glenallechie . Some are smooth of course and some are certainly not. A good daily sipper that is smooth that I often gravitate towards is the naked grouse it manages to combine big flavor and is pretty velvety and pretty cheap too. Cheers nice vid.
I haven't had Naked Grouse in a very long time. I remember it was ok for the price. Maybe that's one I should try again. Cheers Nicholas! 🥃
Its far from brilliant. And does taste a bit mass produced but if you like a sherried whisky its pretty easy stuff to drink. At the price.
That's pretty much how I remember it.
@@Gwhisky actually a belter of a whisky that is not much more expensive than the naked grouse and monkey shoulder is Deanston virgin oak. thats worth a twirl if you find a bottle. Cheers
@@nicholaswoodward8191 Done it. Reviewed it. Liked it! Great bang for buck, that one. 🥃
Key point is your conclusion. The discovery of whisky is about enjoyment. Like whisky enjoyment seems to get better with age and I guess that is influenced by our personal understanding of what is in the bottle.
Well said! 🥃
Love videos likea this! Helps me to advance in my knowledge and understanding of whiskey and whiskey world! Next video " why I LOVE Diageo" ;)
Hah! I'll happily make that video, but I'll need a generous “donation” from Diageo first. 😂
@@Gwhisky thats why I wrote LOVE in big 🤣 u have a great sens of humour ans it can be a really fun video with full of sarcasme 😅
Good points, well explained 👍
Thank you! 🥃
Nice list! Wish I knew some of these when I first started out.
Same! 🥃
I've been sipping single malts in front of my desktop while watching Ralfy (the fusspot) reviews since 2008, and although I don't use the word "Smooth" that much, I don't dis it because when |I did use it, smooth to me meant finesse, rather that a lack of complexity!
Great video. Loved the point on smooth. Went out with a mate on the weekend and he’s a long term bourbon drinker Which he preferred over Scotch due to the smoothness. I introduced him to a laphroaig 10 and now he’s converted lol
Hah! Something oddly satisfying about converting a bourbon drinker! 🥃
I'm just a novice whisky enjoyer but my opinion is that 45-46 ABV is already good enough to carry the taste of a bottle, 50 and up is great but not 100% necessary for your tasting buds imo.
I didn't say it was necessary. I said it's appreciated. 😉🥃
@@Gwhisky it sure is
Great video
Thanks! 🙏
Learning how to taste is important. I just recently learned to sip tiny amount and able to taste and appreciate a lot more behind the alcohol. :) No longer using the word "smooth".
You are a wise man
I pretend to be, yes. 😉🥃
"Guidelines". Feel free to ignore them, but, over time, I think you'll find that applying the guidelines will improve the end result you seek. I like them. I had come to very similar guidelines on my own, so you just confirmed my biases. Thanks for that.
Yeah obviously we can pick and choose which guidelines suit us personally, but it's nice to have a basic roadmap as to what's likely to give us a better experience. Cheers! 🥃
Nice video. I agree with your “rules” Geoff. At the end of the day, we like what we like as you said. When I am fortunate to introduce whisky to loved ones, I have a disclaimer that the way we will try the whiskies is but one of many ways to enjoy them. If they feel like sipping and trying to dissect every single note is not for them, all good. We, however, typically end up enjoying it the way we started - nosing, tasting, identifying the notes and other subtleties - but it helps when we all know that we have the option to deviate from that approach anytime we want to. Makes for a more fun, less intimidating and more inclusive environment, a positive experience!
Good philosophy! Tbh I definitely analyze more when I'm doing a video than I would in a social setting. When I'm with my friends we tend to pull out a few notes and try to hone in on the character of the whisky. It's a deep dive for the average drinker, but nowhere near as in-depth as I go for the vids. There are evenings where I close my eyes and enjoy without a second thought. As long as we're enjoying it, the way we approach the experience doesn't really matter. Cheers Lloyd!
>age is not always better. A key lesson! Compare Springbank 18yr vs 15yr or Oban 18yr vs Oban 14yr. The 18yr AS products in both cases are much less interesting (IMHO) to sip than the similar proofed but younger bottlings.
thanks G!
Another one: What about drinking it at RT vs with ice or chilled? Honestly, so much flavor perception is lost at the lower temps, that i usually assume the consumer is a novice that doesnt want to actually taste the whisk(e)y when I see it.
Brilliant tips and great to read back, even if I see myself as a little experienced in Whisky. I agree that smooth gets too much hate, for me a very textural thing and try to replace with silky if it fits.
Hah cheers buddy! Looking forward to your next vid! 🥃
@@Gwhisky cheers mate. It won't be too long, finally getting back to normal here. I got a really good guest slapper lined up as well 😉
Whisky 'beginners' will often use the descriptor 'smooth' as they are surprised that what they are experiencing isn't the throat burning sensation usually found in cheap blends which they have tasted previously. That said, even industry luminaries such as Michael Henry of Glen Scotia/Loch Lomond sometimes use the word smooth and although it may be in a different context, if it's good enough for him.......
Good one Geoff. For me I would add do not waste you're money on buying certain bottles to impress others. There are a lot of great drams out there without having to spend a fortune. one other thing do not spend silly money on a £38-00 bottle of 10 yr old malt on Amazon £200-00 just before Xmas ;-)
Yeah some bottles are “cool” to own. Thats great if you like them and think they're ok value. If not - skip. Great point Gareth! 🥃
New suggestion for part two "your whiskies are yours, you are free to mix single malts together and create your own blend, you are free to use them in cocktails, you can mix an American Rye with a peated Islay, etc"
If you feel so inclined, why not! 🥃
Smoottttthhhhhhhhhhh is a term I use in jest but I get your point. I search for balance and I suppose those terms are interchangeable. Btw, you missed one: experienced whisky drinkers know IBs can be incredibly good value and can even exceed OBs in quality. Example: 1971/2004 33 YO Scott’s Longmorn-Glenlivet. Blows away any OB ever bottled by Longmorn. One of the best single malts I’ve ever enjoyed.
Agree. Like you, one of my finest whisky experiences was a well aged Longmorn IB. 🥃
Thanks again Geoff.
I’m a member, and on the committee of an endurance cycle club. Some members of our committee feel that the word “rules” sounded too proscriptive. Therefore, “guide lines” was substituted. 🤓
BTW - I mentioned in my last comment that the aberlour ábunadh batch 70 was my favourite of last year. The new Batch 71 is very highly rated, and only just managed to order one. Excited to try it. 61.5 ABV
Sounds like a good one. Hope you enjoy it. I'll have to circle back around to another A'bunadh review at some point. Cheers! 🥃
I'm so glad you added the bit about exceptions: I was going to have a good old moan, but now I don't have to! I would say, though, that I've been drinking whisky (legally!) for more than 40 years, so I think I might qualify as 'experienced', and I would much rather have 'smooth' than 'challenging' most of the time - I want to enjoy my drink, not wrestle with it...
More than a third of the bottles I own are 43% ABV or below and I don't really check for NCF/NCA. What I do care about is liking the flavour.
Thank God I made the disclaimer about speaking generally! 😉
While I usually go for the bigger flavours most of the time, I definitely have moods for where I prefer something softer and lighter in profile. 🥃
@@Gwhisky Sweet spot abv depend on person. For me sweet spot is 43-48. Btw CS cost a lot more so I am happy with what I enjoy. Cheers!🍻
Could not agree more, I also want to enjoy and not to wrestle 😉 Plus, I doubt that many people can distinguish between color/no color or chill-filtered/non-chill-filtered in a blind tasting. I do see the point for natural presentation, but it is also some hyped up sign of quality.
I mean chill-filtering is not the end of the world, as it is a rather natural process. Also, I am always wondering what non-chill filtered actually means. I guess most people take it as non-filtered, but that is not the case. And then it remains that there is no exact definition of "chill".
There was this controversy about Glendronach taking away the label ncf. I read from a credible source that GD changed nothing. They did always filter, if needed. But there was a legal concern that their ambient filtering could be called chill, when the temperature at the site is maybe 10 degree C. And that is why they removed the label.
Hi Geoff, interesting 🤔, your basically on the same lines as me. It was many moons ago that I last bought a 40 % whisky but I must say that the Glenlivet 18 at 43 % was pretty decent, now its at 40% (wrong direction Pernod Ricard) will not be buying it again even though its €62 near me. Excellent video, straight to the point 👍🥃💪, slàinte mhath Geoff.
Always kind comments from you, David. Cheers. 🥃
First time I see your Kavalans!
I'll be reviewing them in the coming weeks. 🥃😉
@@Gwhisky looking forward to it
I would say my understanding of cask influence on flavor profiles would be among the most important leaps I took in my journey. That and ABV.
Oh, and open-mindedness and patience.
Understanding production in general helps. Great point! 🥃
Don't rush to get to cask strength. It takes a while to go from 43 abv to 55 abv. Do not go for the most well-known brands as they are often expensive. Often a 50 abv is cheaper than cask strength.
Wise words! 🥃
Love your channel! I have recently got into whisky and I have now found myself moving away from a lot of the under 46% bottles, simply because they don't pack enough for ny pallet- I have been enjoying my bunna 12 and tobermory 12 as per your recommendation. Which ledaig was the one you showcased in this video? also have you tried the lagavulin 8 year old? I picked it up ridiculously cheap and was pleasantly surprised.
That was the Ledaig 18, but it was the older version. It used to be released in batches, and that's batch 3. As for the Laga 8, that's something that I've been meaning to get around to for some time now. I'll have to keep an eye out for it at the local shops. Thanks for watching Ieuan! Cheers! 🥃
For my good whisky non ch.f. and abv 46-56% ))) Geoff good job , cheers : )
Cheers Light! 🥃
For me the sweet spot is about 46-48 abv. And age about 10-18 yo. Older than that tend to be way too expensive.
Yeah there's definitely a law of diminishing returns when it comes to 18+ whiskies. 🥃
Interesting points here. For me I have to remember the rule about age statement isn’t everything. I’ve been having a discussion with a friend about GlenDronach 18 year and age not only being the factor on it. Here are some things I’d add for new enthusiasts coming in. if possible Buy small 375 ml or smaller bottles of a whisky you’re interested in. That way it is easier on the wallet. Another thing is don’t judge by the neck pour. Last thing is fight the FOMO. Some bottles will still be on the shelf and you don’t have to keep buying. I’ve see. Some new guys have a lot of bottles and they only started their journey.
Both solid points! Great ideas for when I do a follow-up! 🥃
I like natural presentation as much as the next guy, but we can all be hypocritical about it. It’s the most important thing, until it’s not. At the end of the day, if we like a whiskey, we like it. Would Talisker be better in a natural presentation? Maybe. But we’re all still drinking it, and it ranks highly on your peated list. Natural presentation is a must, unless it’s not.
Very well said. Plenty of whiskies could be improved upon with natural presentation, but they're nevertheless delicious as is so I drink them. 🥃
Great handling of a very controversial topic!
Thanks man! 🥃
@@Gwhisky I deleted my whole dissertation. The only thing worse than hangover texting is drunk texting 🤣🤣
Smooth and complex @55%, that's what I'm looking for.
You’re so Canadian (it’s a compliment)
What would be your recommendation for the best single malt to give someone who has never tried whisky?
Never? I think Highland Park 12 would be a nice way to ease them into scotch, although everyone's different. 🥃
As I get older I attach “currently” or “at the moment” to most opinions. Strong views loosely held is the tao of the malt mate.
And, at the moment I exclusively buy NC, NCF, 46% and up. So far I haven’t bought anything over 15 y/o mainly due to price. I might move either to older or to CS later on but I’m leaning towards CS.
This may be a green grapes consolation but I am thinking if a whisky is so good why did they wait 25 years to bottle it?
Yeah that's really true. Honestly "at the moment" applies to pretty much every opinion I've ever had (and will have) about whisky. 🥃
Because they love money! And there are loads of snoby ppl in this world who love to feel exepcional spend fortune for just bottle of alcohol.
I have 1- 40%...2- 43%..all 3 are great...never buy 2 and 1 is Billy Walker GD12..
I prefer 12-22 age statement single malts or in the case of Rock Oyster 15 a vatted single malt.
But, there are superb blended single malts NAS.
I buy as many cask strength single malts I can find. An age statement CS is ideal..like Redbreast 12CS..I have NAS CS I love and did not pay a lot for and would buy again.
If I like something, I get backups asap..
I do not impulse buy whisky.
I love a smooth whisky...but, my definition is mine.
Cheers buddy,
The Siem Reap Whisky Club...home of old whisky and young ladies.
Well yeah there are loads of good whiskies out there in every category. But like you I tend to grab either age-stated or CS when I can. Of course I dabble in some other stuff but nothing hits like a punchy cs. Better yet one with an age statement! Cheers buddy! 🥃
"Despite", not "because of" - 100% agreed. And that's the sad part of it. Sure, there are even some 40% malts that are still really tasty, but it's a travesty that the custodians do that, knowing that the malt itself is so characterful that they can get away with it. Cragganmore comes to mind, but also some Bowmores and a bunch of others, too. Old Pulteney are stinkers for dumping the 12 from 43% to 40%, I stopped buying. Ditto Speyburn 10. I guess I'd be ok with any distillery offering an entry-level malt aimed at beginners or even ice-melters, but please also make an integrity version for us geeks! What's the point of a Distillery Edition Cragganmore at 40%? Yes, I still bought it, but I will rant about it 🤓Having said that, no, even entry-level malts should be at 43% - people should get used to it. 40% is an arbitrary number that came from vodka - it was deemed to be "safe" for "shooting" (gulping down shots, neat). Single malts are NOT for shooting. Place a warning on the bottle, if need be. With all the talk about the environment, we end up just paying to transport extra water and wasting extra packaging on it. European 70cl bottles also contribute to that sillishness.
Very well said. That's a good point. We can always tell when a whisky is delicious, despite the low abv. Macallan 12, Bowmores, Cragganmore, HP12 - the list goes on. We enjoy the flavours but can't help but feeling like the whisky would be so much more if the producers gave it the presentation it deserves. Wasted potential. Frustrating.
Agreed.
Great tips except I think the 46% was a little prescriptive. Lots of very tasty whisky’s under 46%. As you said at the end, the best whisky’s are the ones you like.
There are exceptions, of course. There are a lot of whiskies that I enjoy at 43% and a small handful that can pull off 40%, but for me it stands as a good general rule to have. Cheers! 🥃
#6: You probably need to be drinking more water also.
Hah. YES!
I own all the bottles in the thumbnail, except the mac12😅
Hah nice. 🥃
Finish your smokey whiskey quicker, i think it might lose smoke after longer time if it's opened.
I consider myself an "experienced whisky drinker" but smooth doesn't do the job for me, after all, a very good whisky at 65% ABV can still be smooth...........my criteria for buying a whisky: 1) Simple bottle and packaging, the more "flashy" the carton the more worse the whisky often is......2) Higher ABV........the higher the alcohol the more taste, period!.......However, due to age whiskies can be less in alcohol because of time, so that does not mean that it isn't a very good whisky, just other criteria here........3) Natural colour..........it is simply what you SHOULD get, because it is the natural whisky........4) No chill-filtering, it takes away a lot of the original smell and taste.........5) Age......although there are many exceptions ( I have tasted some wonderful whiskies of about 9 years old) age adds complexety, but for this to notice you DO need more experience.........6) Old school whisky.........whiskies from before 1985 are 99% of the times better than the same whiskies bottled these days, however, there is a price tag to it as well! And as an "experienced" drinker I want to add that I avoid the big names like Macallan, Highland Park, Springbank, Talisker, Bowmore, Lagavullin (although the 16 years old was available for a good price a long time, not anymore), Ardbeg, etc....etc.....they most often don't deliver what you pay for it, just that simple. Example from my own experiences: The Macallan 25 years old doesn't even come close to the 25 years old Glengoyne! And as for my PERSONAL under-estimated favourites: Bunnahabhain, Glen Scotia, Kavalan, Paul John, Deanston, Blair Athol, North British (single grain), Glengoyne, Bruichladdich............just to name a few!
Especially when a whisky is high age and/or price, we should just say NO to anything chill filtered or below 46%. Experienced whisky drinkers are the only ones buying them, so leaving them on the shelf would send a real message to the whisky producers. The producers are trying to maximize profits at our expense, so lets return the favor and give them ZERO profits as a thank you!
Btw you’re really not a bourbon guy, are you?
Not really. I like a good bourbon, but I'm much more passionate about single malts. 🥃
@@Gwhiskywhat’s your favorite bourbon? Mine is Eagle Rare
Some of my favourite 40-43% whiskies: Green Spot, Glengoyne 12 (older bottling), AnCnoc 12, Tomatin Legacy
But with all these I would drink and think what they would be like at 46% 😔
Hah yeah that's the thing. Good at 43%... better at 46%! Cheers! 🥃
Dude... what up with the hairdo...