Excellent point where you said, "you can know something but internalize it better when you make a video"...that is the difference between knowing something and being able to teach someone else. There are levels to this. Great video, as always.
Brilliant information on such an interesting discussion about how valid regions still are. Agree there is helpful parts of knowing where it comes from but the ones certainly blur. Glad to see not the only one who struggles when filming, granted I have never dropped bars like that.
Really nice one - a good reminder for seasoned folk and a very nice introduction for beginners! Your Desparation in the bloopers shows how much work went into this! But in the end you are GREAT in breaking things down in a short time of video! For the viewer it is worth while! Concerning the validity of the regions, I think that some signature taste comes from where stuff is matured, so: if distilleries mature their whisky close to their place, there still is at least some validity!
Thanks, Pfalzgraf! Yeah, I also think where the spirit is matured matters. I wish that distillers couldn't move it too far away from the distilling site.
Just caught you on Blind flight Night! - so checked this out - both brilliant - there's a sort of loose validity to the regions - people love to have things anything really placed in tidy categories - if it helps promote the distilleries that's ok - on The Islands happy to have them officially recognised - but it's really down to each individual distillery and their characteristics - my house is 6 miles away from Auchentoshan and 8 miles away from Glengoyne - two very different distilleries and different products in so many ways - further complicated as Glengoyne sits astride The Highland Fault Line - Glengoyne's stills are in the Highlands - the dunnage across the road from the distillery is in The Lowlands - Glengoyne describe their whisky as Highland but the maturation is in The Lowlands - does it matter? - I don't think so - what it does is give them a unique selling point - love Glengoyne - that's me finished my two pennies worth - I'll go and have a wee Teapot Dram - look forward to following your videos in the future
As usual Shayla, a video with clear information presented in a very pragmatic way always supported by examples. Continue doing the good job. We will continue watching your videos. 👍🥃
Greeat vídeo! Loved the bloopers lol as the number of exceptions increases I think the Regional thing is getting more and more a faulty generalization. Also the fact that all distilleries are trying to respond to the great demand on peated whisky is adding to the exceptions. You still have some geographical issues that cannot be reproduced elsewhere and that may hold the Regions like island and inland characteristics. Thanks! Cheers!
PS: Diageo has already some brands in which the whisky is not being matured on site. Could it happen, according to the laws that the whisky can be matured in a different Region than where it was distilled? (You are already having some experiments like this in the US) cheers!
@@davidelourenco2537 Quite a lot of whisky is matured in a different region: almost all the warehousing at Tobermory was sold off and converted into housing, so that and Ledaig are generally matured near the centre of the mainland and some Highland Park is matured in Speyside etc. etc.
@@andrewbutler7681 because the value of whisky, apart from taste is the value that we give for the production characteristics. So now when I buy Ledaig I'm buying a Mull distilled spirit that was aged without the Mull environment. Would be the same if I was asking the same price for a lab made diamond or one that toke millenia to produce by nature.. It may still taste good but has no longer the same value. Cheers!
A throughly enjoyable video Shayla, enjoyed watching it 👍. Agree that the Islands should be officially recognised as the sixth whisky region. Slàinte Shayla.
It's about time you go and explore the regions in person yourself... and let's do a meetup by thenon Islay 😉... Thanks Shayla. Interesting as usual. Slàinte mhath
Ah-may-zing!!! Maybe the terrific impression or the rap at the end pushed it out of my head, but is it basically that distillers within regions are blending towards their region's profile to some extent, or that the grain from that region or distilling process from that region are what create that region's profile?
awww, thanks, Adriana! I think that distillers are, to some extent creating whiskies that fit their region. But with the growing demand for other styles, some distilleries are trying to create many different types of whiskies. That being said, even with distilleries creating different taste profiles, they will still have a character from their production style (stills, cut points, fermentation) that will make their whisky unique. 😊
Maybe a video idea is how scotch has changed over the year for instance they haven't always been aged in ex bourbon and sherry cask have they? what did they use before access to those barrels?
After you learn about regions, you start tasting the differences between peated/unpeated and bourbon vs sherry vs virgin oak. No matter what the region, those things can overwhelm the character more than the regional differences. So it's a tool but maybe shouldn't always be the first tool we have.
Totally, that's why I did the disclaimer on casks and production. The cask and production method is so important in determining the flavour you will get. 😊
![Who Wrote a Short Story That Seriously Disturbed a Teacher? | Dirty Laundry x Smosh [Full Episode]](http://i.ytimg.com/vi/bvHAy_rKoEI/mqdefault.jpg)
thank you! congratulations from a brazilian whisky enthusiast!
Excellent point where you said, "you can know something but internalize it better when you make a video"...that is the difference between knowing something and being able to teach someone else. There are levels to this. Great video, as always.
I have enjoyed your video and it really helps me with my recovery from my brain tumour and stroke as I try to get back to my whisky shop 😂Thanks you
Brilliant information on such an interesting discussion about how valid regions still are. Agree there is helpful parts of knowing where it comes from but the ones certainly blur. Glad to see not the only one who struggles when filming, granted I have never dropped bars like that.
Thanks, Jeff! :)
I enjoyed this video🎥 very much. It's both entertaining, and informative. Great job!!
Really nice one - a good reminder for seasoned folk and a very nice introduction for beginners! Your Desparation in the bloopers shows how much work went into this! But in the end you are GREAT in breaking things down in a short time of video! For the viewer it is worth while!
Concerning the validity of the regions, I think that some signature taste comes from where stuff is matured, so: if distilleries mature their whisky close to their place, there still is at least some validity!
Thanks, Pfalzgraf! Yeah, I also think where the spirit is matured matters. I wish that distillers couldn't move it too far away from the distilling site.
Very interesting information! We are introducing whiskey in Japan! I will support you! Authentic whiskey is really delicious!🤣👍
Awesome, informative video! Thank you!
Just caught you on Blind flight Night! - so checked this out - both brilliant - there's a sort of loose validity to the regions - people love to have things anything really placed in tidy categories - if it helps promote the distilleries that's ok - on The Islands happy to have them officially recognised - but it's really down to each individual distillery and their characteristics - my house is 6 miles away from Auchentoshan and 8 miles away from Glengoyne - two very different distilleries and different products in so many ways - further complicated as Glengoyne sits astride The Highland Fault Line - Glengoyne's stills are in the Highlands - the dunnage across the road from the distillery is in The Lowlands - Glengoyne describe their whisky as Highland but the maturation is in The Lowlands - does it matter? - I don't think so - what it does is give them a unique selling point - love Glengoyne - that's me finished my two pennies worth - I'll go and have a wee Teapot Dram - look forward to following your videos in the future
Really well done and I honestly would use this video as explanation for anybody asking about the regions. Loving it!
Awww, thanks, Maxx!
Hope you seen all the regions on your trip. Great Video like always.
As usual Shayla, a video with clear information presented in a very pragmatic way always supported by examples. Continue doing the good job. We will continue watching your videos. 👍🥃
Thanks, Friend!
Greeat vídeo! Loved the bloopers lol as the number of exceptions increases I think the Regional thing is getting more and more a faulty generalization. Also the fact that all distilleries are trying to respond to the great demand on peated whisky is adding to the exceptions. You still have some geographical issues that cannot be reproduced elsewhere and that may hold the Regions like island and inland characteristics. Thanks! Cheers!
PS: Diageo has already some brands in which the whisky is not being matured on site. Could it happen, according to the laws that the whisky can be matured in a different Region than where it was distilled? (You are already having some experiments like this in the US) cheers!
@@davidelourenco2537 Quite a lot of whisky is matured in a different region: almost all the warehousing at Tobermory was sold off and converted into housing, so that and Ledaig are generally matured near the centre of the mainland and some Highland Park is matured in Speyside etc. etc.
@@andrewbutler7681 Ohhh! Thats upseting.. So, trust no one (sad) that Ledaig info I didn't knew and ruined my night already.. Thanks any way. Cheers!
@@davidelourenco2537 If the whisky still tastes good, why care?
@@andrewbutler7681 because the value of whisky, apart from taste is the value that we give for the production characteristics. So now when I buy Ledaig I'm buying a Mull distilled spirit that was aged without the Mull environment. Would be the same if I was asking the same price for a lab made diamond or one that toke millenia to produce by nature.. It may still taste good but has no longer the same value. Cheers!
A throughly enjoyable video Shayla, enjoyed watching it 👍. Agree that the Islands should be officially recognised as the sixth whisky region. Slàinte Shayla.
Thanks David!
It's about time you go and explore the regions in person yourself... and let's do a meetup by thenon Islay 😉...
Thanks Shayla. Interesting as usual.
Slàinte mhath
I know! One day soon, I will see the shores! ❤️ A meetup will be in order!
Nothing wrong with a little (re)education, sometimes it's nice to be reminded about stuff.
Holy bananas! Great video Shayla!
Haha thanks dear! 🤣
Ah-may-zing!!! Maybe the terrific impression or the rap at the end pushed it out of my head, but is it basically that distillers within regions are blending towards their region's profile to some extent, or that the grain from that region or distilling process from that region are what create that region's profile?
awww, thanks, Adriana!
I think that distillers are, to some extent creating whiskies that fit their region. But with the growing demand for other styles, some distilleries are trying to create many different types of whiskies.
That being said, even with distilleries creating different taste profiles, they will still have a character from their production style (stills, cut points, fermentation) that will make their whisky unique. 😊
💕 GREAT VIDEO!!!
Yay, a new video!
Yes! On vacation, so a bit delayed here. Haha
Maybe a video idea is how scotch has changed over the year for instance they haven't always been aged in ex bourbon and sherry cask have they? what did they use before access to those barrels?
A+
The regions are mostly useful now when playing "Is it a Speyside?"😁
Haha, Yes!
After you learn about regions, you start tasting the differences between peated/unpeated and bourbon vs sherry vs virgin oak. No matter what the region, those things can overwhelm the character more than the regional differences. So it's a tool but maybe shouldn't always be the first tool we have.
Totally, that's why I did the disclaimer on casks and production. The cask and production method is so important in determining the flavour you will get. 😊
I really enjoy what you’ve got to say can you say it at 30 miles an hour instead of 100 miles an hour
Probably not! Haha 😂
11:12 Bonus points if you can name the region for this accent.
Hahaha!
And that's a wrap. Yo....