Accidental booze candy gave me an epiphany about life.
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- Опубликовано: 8 сен 2024
- There's often ADDITIVES in your alcohol, so we extracted them and found... candy? This is going to change everything. Go to TryFum.com/WHI... or scan the QR code and use code WHISKEYTRIBE to get your free FÜM Base when you order your Journey Pack today!
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"Its the stickiest thing ive ever had in my mouth"
- no laughter ensues
I feel like i dont even know you anymore 😢😂
Exactly how I felt x3
If you try to brown butter in Bailey’s
1) the milk solids in the butter will not burn. I don’t think the alcohol will hot enough to allow that. Cointreau, Kahlua nor Frangelica allowed the brown of the butter to burn.
2) you get a tasty caramel from the Bailey’s
3) Separated the butter from the base in the freezer.
Was about to stop procrastinating but this notification popped up so I guess I’m not being productive just yet
Literally same!!
Add a stick of butter to some of these, and you’ve got something going on. I’d imagine the peach crown royal would end up like peach-cobbler caramel
I used to brew beer and I always treated (added) gypsum to my brew water as the harder water seemed to make beer that was far easier to clarify, as if the dead yeast and other solids coagulated around the minerals in the water and readily settled out. There might or might not be science behind that... if there is, I'm ignorant of it, but it seemed to work.
Both the Drambouie and Krupnik are liqueurs described as a blend of spirits and honey; I don't think you can fault them for the amount of honey and spice in the pan when you boil them down.
I was gonna say the same thing. Krupnik is inherently a thing requiring the added honey. I don't think he faulted them for it, I think he just wanted to make candy out of it
This is so true, though. Sometimes less is more, but also, sometimes (to quote Yngvei Malmsteen) more is more. Not in terms of additives to my whiskey, but sometimes I want Mello Corn. Sometimes I want an Ardbeg 10. Sometimes I want a grilled steak with just salt, other times I want a lamb vindaloo. Transparency is the key that allows me to make the choices I think are the best for me in the moment.
Try making Southern Comfort candy. Do it for Janis.
Oh my. That might be really, really good.
Totally unrelated, but you should try Southern Comfort hot sauce if you’re a fan of the whiskey.
Additives are a big deal in coffee, in the water used to brew. Tap water in most places detracts from the coffee. Filter systems in speciality coffee shops are some of the most expensive components they have to invest in. Formulating waters with specific salts/additives for specific roast types to let flavors shine is something you can buy premade to add to distilled water, like liquid IV.
An interesting sequel to this video would be one about when additives are added to the process. Are they added to the water? To the wort? To the distillation? To the distillate? In the barrel? After aging some? In the bottle?
They don’t want you to know. Plus they aren’t that good.
In most spirits, it's prior to bottling. Stuff that aids in mashing, fermentation and recreating water source regions all happen before distillation. Some shit goes into barrels, but the larger the producer, the more likely it's being added before bottling in a mixing vessel.
Fun fact. Marble statues were never intended to be white, the paint all fell off. They were originally very colorful, borderline garish by today's standards
I really love your epiphany of Less is More! A lot of companies and leaders will go their entire lives without this realization. I would love to learn more
The Canadian 9.09% rule is a little more technical: It's 9.09% by absolute alcohol volume, not total liquid volume. Also, to qualify things must contain alcohol and have been aged on wood for two years, which only limits it SOMEWHAT but it's still there, you can't just dump a bag of sugar in. But if you want to make candy, yeah you want to go for Crown Royal Peach for the ridiculous amounts of sugar in there. I wonder how Crown Royal Salted Caramel would go with the Peach. Now I just want to make candy, too
There's this anime that makes "sugar" from boiling wine; iirc they used potato wine and mirin, the show makes it look like the boiling process made the sugar into crystals. They use the crystallized sugar to make cotton candy. While the show uses real-world methods, blueprints, and recipes, a lot of it is played up for dramatic effect, I don't know how accurate it would be to do all this. There is also a recipe within the series for a faux cola carbonated soft-drink when tried IRL it tasted pretty close to a cola.
TLDR: boil booze ---> sugar ---> cotton candy
I absolutely loved this video. The introspective nature, philosophy, and the natural showmanship that y’all put into the videos was on point here. ❤
lol that screensaver in the background really hits my adhd in a very good way. Thanks pal😂🙏
+10 points for anyone who finds the fly crawling across it
16:45 I remember Regular Gas 😂 guess that’s why I’m kinda stupid 😂
You all should have gone the extra step and pulled the gooey globs into taffy. Great experiment!!!
It kind of makes me think of why I am really not interested in "spiced rum" anymore. Not that I don't enjoy the kinds of spices that are used in rum, and will happily add bitters to a rum cocktail to bring those back in, but I've moved away from having the rum _itself_ carry the spice. I'd much rather have a good rum that I'm able to add what I want to, rather than go with what other people "think" belong in my rum. I've also been doing a lot of cooking from scratch, and just generally getting away from food with additives in it, just as a health matter. So, I'm right there with you!
The lead being added to gasoline, wasn’t about reducing noise, but rather ‘knock’. Knock occurs when you have premature detonation in the combustion chamber and results in an over-pressure situation which not only causes the piston to push against the rotation of the engine, but also damages it in the process. Glad it’s not a thing anymore and there are better ways to manage knock.
It’s still used in certain aviation gas mixtures
@@Sniperboy5551 Av-gas gets a lot of passes due to its specialized need. Particularly for remote/northern communities that are only supplied via air as there is no reliable road access, and the planes that fly there are older models with engines that require old school av-gas. Pretty neat operations.
Thank you for making this video. I’ve had these questions since I started my whiskey journey 1.5 years ago.
Absolutely fascinating episode! I enjoyed this format. I sad RUclips stopped recommending this channel, glad your back on my feed!
Regarding the lead reference: Careful when stating speculation as facts. I do not believe there was a clear line to draw causation from, maybe I'm wrong. I'll research it some, eventually.
I feel like this video also kind of hits on not only the necessity to subtract, but to know when to stop subtracting when you are at something good. I feel like the amount of additives shown in most of these shows that they probably hit on what they intended to make. More transparency is about it is always good though.
This is part of why I like Spirytus. It's basically just alcohol. The only thing other than alcohol in it, is the remaining water that was not able to be distilled out further without using some chemical to remove the remaining water.
No, I don't drink this straight. That would be really dumb. I add this to fruit flavoured teas, or some cola now and then. You don't add much to get the desired effect. 1 shot glass is probably enough for most people to create an enjoyable drink out of a large glass of tea or cola. You may want to increase sugar content for your own preference. Or reduce it. Depends.
And before anyone says "Well that's just everclear..."
No, it is stronger. Just a little bit, but it is. And it's even more flavourless, which makes it perfect for mixing, and using as a solvent for things where you want to keep the flavour of whatever you are adding it to.
to make that very cool background cooler you guys should hide the windows taskbar.
This makes me want to see distilled Drambuie vs candy made from Drambuie mixed with water, then fermented and distilled as a comparison!
What you did was basically how Jolly Ranchers are made. I think they use a substance to keep them hard, but you could take your creation and turn them into bourbon Jolly Ranchers basically.
Bro, that backdrop you can change and be low enough brightness so it doesn’t blow out the video is so so perfect ❤
ive watched a lot of videos about whiskey tasting, and usually only get carmel, hard candy or vanilla as notes on the nose. so, i tried something. after having a dram of a nice bourbon, i left about a table spoons full in the glass and left it out overnight. the next morning i could smell most of the notes you guys had spoken about. yet, ive never heard any experts say to try this. give it a shot and see if it works for you too. oh, and try some of the redwood empire stuff, their screaming titan is one of my top 3 right now. after weller 12 and stagg bp. yeah, i think i have a thing for wheateds :)
Same thing with the Coffee Industry! Water is so important!!
I need to use this in a bbq sauce.
Loved the episode guys, and it was nice to see it change once Rex got some candy. I wish all spirits, especially whisky, were unadulterated but shit happens, who doesn't love candy. Cheers guys.
If you choose to use a higher volume get a candy thermometer so that way you hit crack point and it'll be hard candy
Additives at different parts of the process offer different things. The things I do not like are additives post-fermentation. When I brew beer, I'll drive up to the mountains the pick up some water instead of using city water. I live in an area where the water is hard so we have lots of minerals, but people still say that city water tastes funny. It imparts a different taste to the end product when you get your water 'off-grid' but you have to do different things to it to prep it for fermentation.
Beautiful message at the end there
Nice philosophical point, that almost everyone misses.
I make homemade English toffee with whiskey all the time. Good stuff.
Citizen of Buffalo here, haven’t had the krupnik but Buffalo distilling company(one foot cock) makes phenomenal gin
Great episode! Nice work Kyle. Great camera presence. I'm ashamed that Canada allows such a high percentage for additives! The Crown Royal Peach is a great example and it looks like Knob Creek Smoked Maple is in a similar category. Sweet and dangerous. Very entertaining and informative!
Want a no additives beverage? Just go for Cachaça. Period. That's it. Brazilian law only permits less than 6 grams of sugar per liter and nothing more, otherwise it needs to be stated on the label, and even so, the only acceptable additives are sugar and caramel which is, well, almost burned sugar. Sugar needs to be stated on the label if equal or greater than 6 gram per liter and caramel need to be stated if included no matter how little it's used. However if one takes the time to think about it. Sugar and caramel are more expensive than alcohol to produce, so unless it is much, much needed, only for visuals/color profile maintaining, ita pretty rare to see those additions on non industrial large scale producing brands.
I love the science aspect of this. Plus if the end product is candy, Im definitely buying some Crown Peach and Knob Creek Smoked Maple to make some tasty candy. Additionally, I kind of wonder how these candies and syrup smoked maple pairs with various spirits and/or cocktails
I really want to see this experiment done on scotch with heavy sherry cask influence like Edradour, and perhaps other types of casks. I sometimes wonder if distilleries forget to fully empty the casks 😁 And I wonder how much of the perceived sweetness is actually sugars.
If anyone is actually interested in the whole additives in whiskey thing, I highly recommend Whiskey Master Class by Lew Bryson. Great book all around for learning about everything that goes into making whiskey.
Im so happy I came back to this channel ❤
Was surprised with the subject of this video the new FÜM flavors weren't mentioned. Just got mine a few days ago, and I'm loving Black Licorice! Got a Cinnamon Hearts and Spearmint Ice I'm looking forward to as well!
Yall should try this with gins. As you might be a concentration of the oils of the botanicals with the sugars added. Might make a nice candy/ also might make for a legit nice nonalcoholic beverage if redisolved in good water
i like to make Jack Daniels pancake syrup. just add 2-3 cups of brown sugar to a 750ml bottle and reduce. might as well in hail the initial vapers for the shits and giggles.
I remember the “leaded” and “unleaded” gas pumps……I done went and got old….
They actually still have leaded gasoline for aviation fuels and it only stopped being used in cars worldwide in 2021. So just know that we still have tetraethyllead falling on our heads 😂
@@Sniperboy5551
Wonderful….
Buffalo distilling making an appearance! Nice. Really enjoyed this episode. Liked the scienc-y stuff
So my takeaway from this is my corn liqueur is just fine as it is.... but I knew that already 😊
"Whiskandey" "Whiskandy"
Dooooo eeeeeet!!!!
Part of me thinks this would've been a great episode for dry week.
If you're drinking enough spirits that the additives are causing you even slight problems I'm sure you've got an even bigger problem than the additives.
Nah, any amount of sugar gets me in like 2 shots.
Really interesting
i hate that spam is said to have a ton of adds butt its really just a cured meat...
Additives aren’t even bad, I don’t know why everyone has a fear of “chemical additives” when we eat those exact chemicals on a daily basis anyway
You should do this to a full bottle and then once cold pour another bottle in to double the additives in a bottle
There's drywall in my IPA???
"Whiskarmel" that'd be good too
Should we be surprised that flavored alcohol at (particularly when its 35% ABV) has additives? More interesting would be those not labeled as flavored.
You should still make a PSA on how bad whisky with additives taste
I like bourbon and I’ve mostly drank JD when I was younger but found Henry McKenna later as I got older and I like it. I’ve also tried Knob Creek and I like their higher proof version, but it felt and tasted like there was a lot of something else in it. The McKenna never felt like that, is there something to this or am I missing something?
Fireball candy… that stuff is loaded!
5:46 does it not defeat the purpose of the distillation all together. By adding a bunch of stuff to something you´ve just purified.?
"Canada has upto 9.% additives"
Eats just the additives... 😂
Wow. Upping the video quality.
I guess they didn't bother to try Rum because most Rums have lots of additives.
I wonder if there's a way you guys could take this blend it with whiskey and turn our favorite whiskey into a hard candy that be wicked
Ive always complained that Canadian whiskey is way too sweet. Now I know why.
wonder what the result would be if you used something like coconut water instead - go the extra mile!
also....holy crap - crown royle peach hard candies sounds like an amazing bar snack! or anytime treat!
nice
what happens if u put that into a food dehydrator?
Huge props for pulling out the Krupnik, their product is great, a Buffalo Polish Christmas tradition highly recommend the barrel aged version.
Sugar cookies. topped with boiled Drambuie syrup. Time to bake.
I'd forgotten about the Crown Royal Geyser. Good times.
Which video was that? Can’t find it
@@funspace9844 me neither lol wish they linked to it
*Purity:* 5:06 Bourbon, Rye
thank you all
We have no idea how much the sugar (glucose, fructose) goes towards fatty liver disease, etc.
mixed drinks just compound the issue
I feel like using a "flavored" canadian whiskey was almost like cheating. of course it would leave a candy-like substance. it was FLAVORED with a peach syrup lol
Holy crap i bet you that those gummy discs to make dragons beard candy and then itll be a lot easier to eat
I’m watching this while sipping Fireball so…..um….yeah 😉
I bet you could use this to make some really good dragon's beard candy.
Where's the fireball lol
I also would have gone down the candy rabbit hole.
Pour one out for the diabetics. ❤
Real talk: has anyone tried the hand test with 13th Colony Double Oak
Shamen Rex is touching my nethers
I want to put Knob Creek Maple Syrup on my pancakes.
Zen Rex! More Zen Rex!
you could melt the candies with gelatine into gummies
14:32
Please don't leave traditional bows strung in storage, they can take a set and be ruined.
What, not even a clip of Bow Wow Wow?
This begs the question, why are they not making whiskey flavored by their favorite candy?
BLAME CANADA !!!😎😎😎🔥👍👍
Great video, Bill. Whens the next cult meeting?
I thought that was dabs on the thumbnail until I read Booze candy
That scene from the Bear reminds me that head chefs are complete assholes that are full of themselves. A lot of them get off on abusing the people that work for them.
"our water has nothing in it"
but there's still water in it right?
tetraethyl lead is still in aviation gasoline globally.
Corn is a fruit. This means that whiskey is ketchup. Enjoy that little bit of trivia!
I absolutely hate bitter beer
We need an episode “The Day of Kiiile”
You're just gonna need to add this tiny amount of distillate to that candy
HEY it's still distilled, so it COUNTS
Krupnik is Christmas in a glass! Go Bills!