I’ll be focused on Scotch until I pass the blind tasting exam for the Master of Scotch exams. I passed the oral and written exams in April but due to severe allergies I didn’t pass the blind tasting exam.
Great video Erik, thanks for all the information. I really enjoy older -25 plus years - grain whiskies especially aged in ex-sherry casks. I had a bottle of Cameronbridge 40 year old matured in ex-bourbon and it was ok but I have a bottle of Wemyss bottled Invergordon 30year old matured in a single ex-sherry butt which is phenomenal! Cheers 🥃
I actually passed on an IB Invergordon 30 yo the other day. They wanted $300 USD. I’m not sure it is worth it. Now I think you have validated my passing.
Thanks for all the good information about the Scottish grain distilleries, Erik, an area that's otherwise largely overlooked. I may be mistaken, but I believe I've read (or heard) that whisky produced from column stills does not need to be chill-filtered even when below 46%abv because there aren't the same oils/fats left in it as there tends to be with pot still whisky distillate, and hence no risk of "cloudiness". Can't recall from where I got that info., sorry. It wasn't explained in quite so many words, but guessing(?) it's due to column stills generally taking the whisky to a higher (and thus purer?) abv than pot stills generally are able to reach? And perhaps thus also explaining the thinner/lighter feel of grain whiskies from column stills?
@@GOTAisMe "The non chill filtered is on the Benromach website in the description of the bottle" I've just had a look now but was unable to find that info. on any of their whiskies' pages?
@@GOTAisMe Another look at the website and this time I *could* find "non chill-filtered", not in the text on the pages but in the photos of the cardboard boxes, near the bottom underneath the abv, on each of the Contrasts Series: Bordeaux Wine Cask Finish, Organic, Virgin Oak, Peat Smoke, Air and Kiln-Dried, and Triple. I could *not* see similar in the photos of the boxes on the website for the 10, 15, 21 @43%. Those boxes in the same place just say "natural colour".
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Eric you're long overdue with your new Irish whiskey reviews.
I’ll be focused on Scotch until I pass the blind tasting exam for the Master of Scotch exams. I passed the oral and written exams in April but due to severe allergies I didn’t pass the blind tasting exam.
@@ErikWaitWhiskyStudies Best of luck Erik.
I always double check that i have given thumbs up to every video from you. It's like a custom to me now.
I appreciate that
Great video Erik, thanks for all the information. I really enjoy older -25 plus years - grain whiskies especially aged in ex-sherry casks. I had a bottle of Cameronbridge 40 year old matured in ex-bourbon and it was ok but I have a bottle of Wemyss bottled Invergordon 30year old matured in a single ex-sherry butt which is phenomenal! Cheers 🥃
I actually passed on an IB Invergordon 30 yo the other day. They wanted $300 USD. I’m not sure it is worth it. Now I think you have validated my passing.
$300 for ANY whisky is nuts.
Thanks for all the good information about the Scottish grain distilleries, Erik, an area that's otherwise largely overlooked.
I may be mistaken, but I believe I've read (or heard) that whisky produced from column stills does not need to be chill-filtered even when below 46%abv because there aren't the same oils/fats left in it as there tends to be with pot still whisky distillate, and hence no risk of "cloudiness". Can't recall from where I got that info., sorry. It wasn't explained in quite so many words, but guessing(?) it's due to column stills generally taking the whisky to a higher (and thus purer?) abv than pot stills generally are able to reach? And perhaps thus also explaining the thinner/lighter feel of grain whiskies from column stills?
I was thinking the same thing about grain whisky not needing to be chill filtered but I have not seen that in writing.
Thanks, Interesting tid-bit.
Great review Erik, thanks. Can you comment on the mash bills for the Invergordon 18 and the Compass Box Hedonism?
I said in the video that the 14, 18 and 21 all use maize, malted and unmalted barley and locally sourced wheat.
Supposedly Benromach 10 and 15 are non chill filtered with natural color at 43%. There are probably others out there too.
Unless they put it on the bottle or put it on the website, that’s just a rumor.
@@ErikWaitWhiskyStudies The natural color is listed on the box. The non chill filtered is on the Benromach website in the description of the bottle
@@GOTAisMe "The non chill filtered is on the Benromach website in the description of the bottle"
I've just had a look now but was unable to find that info. on any of their whiskies' pages?
@@GOTAisMe Another look at the website and this time I *could* find "non chill-filtered", not in the text on the pages but in the photos of the cardboard boxes, near the bottom underneath the abv, on each of the Contrasts Series: Bordeaux Wine Cask Finish, Organic, Virgin Oak, Peat Smoke, Air and Kiln-Dried, and Triple. I could *not* see similar in the photos of the boxes on the website for the 10, 15, 21 @43%. Those boxes in the same place just say "natural colour".
First Comment, ha
First reply, ha ha