How to Smell more than Alcohol - Slane Irish Whiskey
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- Опубликовано: 24 июл 2024
- 00:00 How to Smell more than Alcohol
06:25 Slane Irish Whiskey
11:24 Story Continues
CORRECTION - my friend texted me to catch this. I just realized while re-watching this video when it went live that I accidentally mixed up the words while talking. Swap alcohol for ethanol and it's right :)
Ethanol is a single compound. Alcohol is not a single thing. 

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CORRECTION - my friend texted me to catch this. I just realized while re-watching this video when it went live that I accidentally mixed up the words while talking. Swap alcohol for ethanol and it's right :)
Ethanol is a single compound. Alcohol is not a single thing.
I just wanted to comment on that one as a pharmacist. :) Ethanol is always ethanol. But, as a solvent it can carry various things, some good, like aromas, some bad, like various derivatives which occur during distillation, etc.
I love smelling the empty glass at the end! After all the ethanol has evaporated.
The word you were looking for when you said binder is solvent. Many hydrocarbons (such as ethanol) are solvents, meaning other molecules, oils and similar things are easily dissolved and carried in the solvent. Back in grad school we used an engineered kerosene as part of a solvent extraction loop to treat electrolyte in a copper refining bath.
Exactly! And as a pharmacist, to me whisky, if put oversimplified, is just a ethanol macerate of barrel. :) Not really, because during distillation ethanol carries various aromas already. :)
I remember when my brain "flipped the switch" for me. I was just trying small drams if bourbon every day forcing myself to stick with it. Then I went to smell the bourbon one day and I had that "holy crap" moment. I thought I was crazy until I heard other people had the same experience.
I always feel pressure to relate the smell/taste of the whiskey to some external thing when just a good whiskey smell/taste is satisfying to me.
This episode is rather timely for me. I have been on a whiskey journey for 23 years, smelling and tasting soooo many Scotch, Irish, and American whiskeys. I bought, nosed, and tasted Glendalough Irish very recently, and discovered it's the first whiskey to really punch me in the nose like ammonia. Tastes great. Nice sipper and not a high proof, but something in THIS whiskey stings my nose like no other. Thanks Daniel!
Try dipping the tip of your finger in the whisky and rubbing it on the back of your hand until it evaporates. Then smell it, you get all the aroma of the whisky without the alcohol
When I was in my 20s all liquor smelled like degreaser and all wine tasted like vomit. I drank beer and avoided everything else.
At some point something about whiskey compelled me and then I found Ralfy’s channel and learned how to enjoy whiskey.
I noticed that keeping my mouth open while smelling brings the good smells forward. Trying different glasses can help too
That's all I taste and smell when tasting whiskey. So just keep drinking is the solution to understanding whiskey. Great idea
Thanks for the great content, DW! As a wine and spirits educator, I often suggest opening one's mouth while nosing the whisk(e)y which allows some of the ethanol to pass through the nasal cavity and out of mouth, softening the impact of the alcohol. It isn't 100% effective but certainly helps, in my experience. Cheers!!
As Rex would say, you’ve got to activate the “RetroNaaasal” receptors.
Yes! We teach that as well. I can't believe I left that out :-)
Thank you. This was as informative as expected. Yet entertaining.
What an amazing video! I struggle with the 'ethanol' strength and I thought it was just impossible for me, now I know just to keep trying. Thank you very much! ❤
This is such a good video on the experience. I got more into the nuances of whiskey during the pandemic (not shocking) with this channel, and I literally learned everything I know today from Rex and Daniel. He's right, one day, Jameson stopped smelling and tasting like just alcohol, but like shortbread and sugar cookies because you taught me what to look for. It was a revelation and why I love & trust this channel, it's viewers and the community as a whole. I have pointed so many people here and to Fang and Feather when they are in Austin that I have lost count. All the best from Cincy.
Silent watching for long time, one great thing that I learned on the channel was rubbing whiskey in your hand so the alcohol is gone and left with some interesting notes to smell. Thank you for this idea it's highly adopted in our whiskey club now.
Interesting video. Thanks for the information!
Thank you for the response! I am so excited and will do as you mentioned, I’m looking forward to (in time) getting to experience the nodes (nose) of the libations. Thank again!
I often had to wait 20-30 minutes after a pour before I could properly nose a sample. Even with years of experience I'd get little more than ethanol on the nose. Sometimes holding the glass towards one nostril and then the other would help, as would tilting the glass both towards and away from my nose.
I always had a poor sense of smell and struggled to breathe through my nose effectively. Turns out I had a deviated septum and both nostrils were obstructed.
Well after surgery I can finally breathe through my nose. That alone is life-changing. Now when I nose whiskey, I immediately get notes from the unique pour. It's an incredible difference. Now I take my sweet time purely for pleasure and to see how the profile evolves.
Thanks for the great content, Daniel (and thanks for cleaning the lens)!
Such an excellent explanation. Cheers!
I started my whiskey adventure straight into islay scothes, and I will say it took me 6 months to a year for my nose to adapt to the smoke. The same thing happened with cask strength offerings, they became easier and more enjoyable to handle over time.
And of course I have to thank the vault and tribe for teaching me everything I know over the past 4 years 😅 Cheers!
My only experience is with Scotch: Monkey Shoulder, Johnny Walker Red, and Jura…they all smell like Apple Cider to me. I don’t drink regularly, and actually started to consume medicinally…the Monkey Shoulder I could taste some vanillin, the Johnny Walker was like water, and the Jura I would describe as “thick and hearty”…but I don’t drink regularly and then only three ounces at the most…
Daniel, I love your perspective on life. Thanks for the content!
I like that. Thank you for another great conversation 🥃
A very useful video my man, now I know that I have to spend more time smelling! I can see it now, “Honey, I’m not drinking whiskey again, no, I’m just smelling it!” Love you man.
Yes sir. That sounds right. The flavor components get attached to the higher alcohol and when diluted it can’t hold on anymore.
There are ratios of ethanol/water/flavor & smell molecules that stay intact to deliver taste. As you add water the ratio of water/ethanol changes and releases the flavor & smell compounds. More ethanol and smell molecules can then be detected by the nose. This also explains the change in flavor.
I have become a fan of Irish whiskey in no small part because of the Whiskey Vault. My go-to budget Irish whiskey is Sexton Single Malt. It's a few bucks more than Slane. But I find that for the small bump in price the experience improves significantly. And it comes in a cool looking bottle--good job with the whiskey marketing Bushmills!
YES!! This is exactly what happened to me and my nephew. We started hanging out and drinking Whisky every Sunday together. We went in on a bottle of Woodford Reserve Double Oaked together and for 2 months all we smelled and tasted was alcohol. Then we got Caramel!! And it was amazing how clear and strong it was! Been hooked ever since. AND, it isn't gone completely. There are still times, after 3 years of enjoying Whisky, that I sometimes don't get much besides alcohol. Hope this helps someone.
I have always wanted a "train your nose" class, as if it ain't strong, I typical can't anything. Wine, beer, spirits, etc. Perhaps I just had a very unperfumey life. Sierra Nevada used to do a taste / pairing class during AZ Beer Week, and it was fun to discover tastes and how they paired, muted, or contrasted with their beer.
This is the 2nd time in a week's span that the video posted addresses something I was searching just the day prior. I feel like I am being watched.
you are...shhhhhh!
Thanks for this information, it was very helpful. I drank (and make) beer and wine; and drank whiskeys. There are whiskeys I like much better than others and I've tried smelling them. and all I've gotten was the alcohol smells. I thought it was just me. So now I have got to do more sniffing!!
I appreciate your observations. As you described, I had an “a-ha” moment where whiskey tasted great! Cheers!
Thanks for the explanation! I switched over to whiskey from beer/ale/stout about a year ago and everything I try pretty much smells and tastes the same. Was thinking it was just my taste buds and sense of smell, but now I understand.🥳
Same.
Honestly, Slane is such a pleasing introduction to whisky.
Thanks for the video!
I would be really interested to see you do a comparative tasting of the different types of irish whiskey (at a similar price point?) to explore the differences in the distillation process and the effect on the end product. As always love your videos!
Yes! The types of Irish. I'm adding this to the list.
I've tried this and it is pretty good. I was at Slane Castle when Celtic Woman did their concert it was amazing 🥃 Sláinte 🇮🇪
Great information Daniel! cheers! Can't get Slane in Ontario Canada :(
Would love to see a comparsion between the yearly releases of Lagavaulin 12 year, bought one from this year recently, and now I believe I shall get previous years as well for special occassions. They feel very complex for their age, but also different. Loving them so far.
Slane is one I tried that I was mostly ok with. I like it more than Jameson and Proper Twelve but less than Bushmill's and the Bushmill's Black.
I'm not an expert by any means but in the little group of friends I've got, I'm the "wizard" when it comes to whisk(e)y and it's been really fun to watch some of them start to find all these scents and taste in whisk(e)y.
Dan is the man! These are great🫡
Hi! First of all really love your show. I am new to scotch whiskey. I was wondering if you can touch on all the regions of scotch whiskey and taste notes. Really appreciate you guys and keep doing the good work.
I like this one! I'll add it to the list
Welcome all Whiskey Vaulters to Story Time with Daniel!
Sidenote: Bona Fide Texas cert just got delivered today because you should always take advantage of an opportunity to celebrate!
I'd love to hear you talk about/review some whiskeys that had their grain smoked with hickory/apple wood/pecan wood/etc instead of peat.
What also helped me is to smell with your mouth slightly open. As you're smelling, try to inhale 50/50 through your nose and mouth. That really helped me to overcome the alcohol smell.
I wonder, could you do a tasting with Richard Patterson aka The Nose? Or review one of his videos where he explains how to taste whisky?
Although they are producing their own juice at the distillery built at the castle, built with a substantial investment from Brown-Foreman (thanks Jack!), most reputable sources are pointing towards initial sourcing coming from Bushmill's. Makes sense given location and flavor profile.
Slane's SE legacy of '81 was a terrific whiskey
Can you talk more about fermentation times and the impact they have on the final product? I have noticed in Scotland that recently Billy Walker of Glenallachie, and Laphroaig with their Elements 2.0 bottling that they have touched on extending the fermentation times. Would be super interested on a more in depth take from you, Daniel. Thanks for all the wonderful content. You guys are a big reason for my love of whisky. PS: I visited Crowded Barrel in February and picked up the Hydra, masterful stuff!
This would be long and nerdy, but YES!
@@WhiskeyVault Oh nerdy indeed haha
Distilling was recently legalized in my area. I'm starting with simple sugar wash to get an understanding of the process but I have a HERMS rig I've used for beer brewing I could use for all grain mashes. I'd absolutely love to hear your take on grain bills and the cutting process! Cheers
Outstanding as always Daniel. Thank you suggesting to not noes deep into the glass. I start nosing at 2 inches away and slowly bring the glass closer. It's amazing how whiskey changes over those 2 inches. The only thing that could have made this episode better is if you went Monty Python with the, "My theory..." Thanks and keep up the great work. Cheers...
Was wondering whether you can discuss the process of finishing casks; how long does it take from finished use at the origin point (winery etc.) to distillery, how long does it sit before use, shape in which barrel arrives (how wet/contents of previous liquid), preperation process, etc.
Thank you, especially since i know i crammed a lot into the question.
Yes! Definitely a video.
I hear every fire engine and car alarm since I moved downtown...two years ago! I fantasize acclimating to city noise. (I'm across the street from a 5 bay fire station) :0
I know adding water to a cask strength whisky increases the alcohol burn (harshness) for sure, at least initially. Clearly something is going on at the molecular level with either liberating the ethanol/alcohol, or the other oil compounds are being absorbed into the alcohol. Sweetness can mask alcohol too. That is why mixed drinks are so popular. I think those "sugary" molecules are bigger and thus easier to detect. People can obviously be de-sensitized to chemicals too.
I had to do that to get into peated whisky. It got to the point I would pour the smallest drop and would keep coming back to smelling it even in the mornings whilst getting ready. Just to get used to the peated smell. Then all of a sudden it clicked!
Cheers🥃
I just had a pour of the GF 105. 60%, young, loud and a little bit to confident. I put a tea spoon of water in it and let it sit for 10 minutes. The loudmouth became a swagger with character with a wider palette.
Now I’ve been researching a wide range of single malt Scottish whiskys. Yet I still find myself enjoying the Kavalan podium and Jameson Stout more than the scotches. Exception would be the Arran 10.
I was thinking my next bottle should be an Irish whiskey. My only experience is with the Jameson lineup and the Tulamore dew blended one. I was thinking of the Yellow spot and Redbreat 12 CS.
Any recomendations?
Thank you for your content and enjoy your pour🙏
I really think proper glassware helps with nosing. On the opposite end of the spectrum, I bought a highly-rated steel tasting glass of Amazon once, and the smell of steel overwhelmed the experience. No idea how so many people could get good noses out of that product.
Here’s an excerpt from Rafael Arroyo’s Circular 106 Rum Manufacture
When diluting a quality raw rum (at 100 or 110 P.) before being packaged in the curing barrels, we almost always unbalance its “bouquet” and taste, due to two different causes: (1) by dissociation of part of its aromatic esters, and (2) by separation of certain essential oils, including rum oil. Neither one nor the other is apparent to the naked eye. Firstly, it is due to the hydrolyzing action of the water that separates the ester into its two original components, acid and alcohol; and the second one is due to the fact that these essential oils are difficult to solubilize in water, and when they receive dilution, sometimes cold and abruptly, they are separated from the group of bodies that in the rum form the characteristic aroma. These oils are present in such minute quantities that their separation goes unnoticed; and this separation is all the easier because the aromatic whole of a freshly distilled rum is, under labile conditions, unstable, in a state of readjustment, in which the slightest unbalancing factor can bring about the dissociation of the whole. The loss of esters during the dilution and subsequent time until after the first three months, will vary according to the original content of the distillate, method used in the dilution, nature of the solvent, and its temperature and quantity. We have found losses from 20 to 60 percent of the original content, calculating absolute alcohol content in rum before and after dilution.
I totally get ‘shiny’ and ‘brittle’. Would be interesting to have another taste with two whiskeys with common nose or tastes but also unique
Is this lower proof/higher alcohol smell related at all to chill filtering in Scotch where some flavor is sacrificed in order to have a consistently "pretty" product?
I am guessing that the things filtered out are flavor related and it appears to me that it is typically the lower proof blends and single malts that are subject to chill filtering.
This was another great informative video Daniel!
Does anyone here have similar experience - namely, only after sniffing and sipping the second or more frequently the third whisky, somehow senses "open up" for whisky and then we have completely different experience. Particularly in the morning. With time we learned to begin with some low cost whiskies just to get our receptors up to the level to be able to experience fully some good stuff. :)
I've hit two or three "molts," as I call them, thinking of how a caterpillar molts into a chrysalis which then molts into a butterfly, of my palate. Without warning for a few days I taste less than usual, and when my palate comes back it's better than ever. It's been a while since I "molted" last, so maybe I'm as good now as I'll ever be. 🙂
My right nostril only picks up alcohol. But if I only use my left, I don't get all that's there. So I use both, but mostly the left.
And my last observation before I watch the video: Just as the way a musician gets to Carnegie Hall is practice, practice, practice, so once you have the fundamentals of tasting whisky down, improvement comes with practice, practice, practice. 🙂
Speaking of things to talk about on camera, frequently people who are new to whiskey wonder how anyone gets this note or that on the palate. When I was new to whiskey I actually wondered whether reviewers were just making things up. It'd be worth doing something on the fact that every palate is unique, and no two people will ever get exactly the same thing from a given glass of whisky.
14:00 I think your theory makes sense. When you were describing the question I hypothesized that proofing the whiskey down frees up the alcohol, and so it has a large place in the nose even though there's actually less of it. Your formulation of the possible answer and mine essentially mean the same thing...though you're closer to being a scientist than I am. 🙂
Q: looking to start blending at home since I have a good amount of bottles at this point. Maybe silly but I have a hard time getting around “wasting whiskey” like not drinking it all if I have multiple blends. Any tips for letting go of this need to drink all of it so as not to waste? lol. Thanks for all the inspo!
Would love to hear your take on the history of the Australian Whisky sence everything from the convict's coming over bringing their recipes and styles, To Bill Lark and the opening up the laws to produce legal Whisky here I think it's a really coo story how it all came about would love to hear what the Whisky Wizard thinks.. I may bais because I live in Australia but I reckon we make some of the best Whisky in the world especially the stuff coming out of Tasmania Lark Distillery, Old Kempton, Hellyers Road etc.... cheers Whisky Wizard 🥃🧙♂️🥃
Can you do a video on macallan 12 alternatives that aren't as expensive
Fire Water baby!
When I was new to whiskey, I discovered I could take a small sip, swallow it, breathe out slowly which seemed to dispel all the alcohol vapors, and then all that was left was the actual taste notes everyone else was talking about. Hopefully this helps?
I’ve been on my whiskey journey for about a year now. I’m finding that I really love bourbon and rye whiskey, not so much scotch (although I’ve only had a few). Anyway, I’ve gone through most of the budget bourbons in the $30-$40, 90-100 proof range, with the exception of OF1920 which I bought for my wedding anniversary. I’m starting to explore some higher proof pours and I was looking for some advice on some higher proof pours in the next price range
Still Austin won't break the bank. In California the 116 proof bourbon and rye are $50-60ish. I enjoy both.
Ooh! I know!
I like this kind
of danger! 😎✌️
Have you thought about doing regional focused weeks. For example looking at whiskey by state -- take a journey across the country or world. Doing India, Japan, Washington, California, Texas, etc.
Have you tried any of the new whiskeys from Roe&Co? Would love to see a review and your opinion on some of them
Not recently. May need to see if we can get some!
High intensity. Spellcheck goes rogue!!
My first time I
smelled pears!
Video idea: How can I identify more flavors than just caramel and butterscotch when I taste Whiskey? I know when I like a bourbon, but it’s hard to identify the flavors I’m getting when I really like one other than those two. How do I know if it tastes like leather and cigars, or if it’s nutty? I can never find a taste of nuttiness, but apparently Heaven Hill has a nutty profile and I drink a lot of Heaven Hill. I really don’t know how to identify any of this. Maybe I have a weak palate. My wife is excellent at it and she’s barely a whiskey drinker. I’ve gotten her into it though and she just seems to be able to identify different flavors and earthiness which she describes as the woods when it rains. I’d love an episode about this topic.
I have heard one Whiskytube commentator say that professional blenders dilute their spirit well below 40% in order to access the aromas and flavors “hiding” in the barrel. If the flavor constituents get “unstuck” from the ethanol by addition of water, it follows that the remaining ethanol would be more apparent, not less, and make blending harder. Confused. I’m glad I was here, Daniel.
Once you get down that low, it's a whole other ball game
I had a bottle of Laphroaig cairdeas (I think it was the year they did the triple wood at cask strength, and it said on the bottle that they suggested diluting it with water 1:1. I tried this, and it definitely was a different experience.
Daniel, after hearing you say u read every comment I want to ask a question. I love whiskey, I love learning about it, I love all your videos, everything whiskey related is just extremely interesting to me and I want to know how to word it to my wife that being passionate about whiskey doesn’t mean a person is an alcoholic. I am not an alcoholic but I did stop drinking for a few years and my wife thinks it’s a bad idea to “open the door” to whiskey. I don’t abuse it and I just want to be able to enjoy one drink a night after dinner or any point of the night. How can I convince her it’s ok and that it’s something I’m passionate about?
I just witnessed a buddy get the talk from his in laws this weekend and had that same discussion. It's a fine line for sure. I believe everyone of us is an addict and if we aren't careful choosing our drug of choice it will choose us.
That's a tough one. I have no real advice on how to move the needle in a relationship with another person. There's too many other factors at play.
@@WhiskeyVault Daniel, thank you for response! Yea it’s a tough one for sure! Ultimately I have to respect my spouse so maybe it’s just a thing I may have to live without.
What are some good and easy cocktails to make at home that are not the conventional whisky coke or old fashioned?
As a (new) distiller and/or blender, how do you make the decision between chasing a past success and exploring new paths? How do you decide between trying to recreate Single M.o.M. as your flagship product or experimenting with the different variables you have within your control?
This is such a good question. I'm making it a video.
I'm happy that I was able to pass this point very fast and ethanol is not a problem anymore. However, I still struggle to put words on the flavors I smell and taste. Any advice ? Should I wait more once I poured the whisky to start smelling and drinking ?
I like to let it sit in the Glen for a bit to mellow out.
Maybe look at some different whiskey flavor wheels. There are some online. They can be helpful putting words to the flavors.
Just repetition! The previous answers were exactly right.
I really love the process of pattern recognition development when nosing and tasting whiskies over a long period of time. I’ll crack a bottle of something new, nose/taste it, take notes, then shelve it for a while. When I come back to it, I get new notes that I didn’t get before.
Am assuming this has to do partly with the gray matter between the ears experiencing more sensory input but also the amount of oxidation that occurs in the bottle. What would you say the split is between those two aspects?
that could be a lot of things, but it's absolutely a scientific reality. Your environment, mood, what you ate previous, time of day.... all of those things change what you experience with whiskey.
Oxidation will also have an effect!
Daniel: would you recommend getting one of those whiskey aroma kits? Like one of those boxes with several dozen vials of different scents, that sort of thing?
Yes!
@@WhiskeyVault Awesome! Thanks!
I believe the fruit you are thinking of is Loquat
Lower proof is always chill filtered. All the flavour is taken out….
Pirate Daniel time should be a whole thing at the end of every video.
Daniel, is it weird that my "Aha!" moment was with Wild Turkey 101 and the main reason it became an aha moment was because I didn't really get anything on the nose, but the taste blew my socks off and started my whole journey?
I'm in Virginia, where the state controls spirit distribution through ABC stores. While I appreciate the MSRP pricing when I can find a great whiskey in stock at the ABC store, it’s incredibly difficult to find Sazerac or other rare whiskeys. What are some good alternatives for finding rare whiskeys without having to pay five times the MSRP?
Curious about certain aromas/flavors. I've heard so many talk about cherry from bourbon, especially from particular brands. I've never tasted cherry from any whiskey. Do you have other flavors that could also be interpreted as cherry? On some single malts I can understand how malt sometimes tastes like a chocolate and then go back to malt as an example
Not everyone will get the same notes. I've only gotten cherry a couple or three times, and at that it cherry cough drops. But I frequently get butter on both the nose and the palate, and I can't think of anyone else who ever mentions that note. So don't worry if you don't get cherry or whatever. You're surely going to get something somewhere that other people don't get. 🙂
@@WhiskyForBeginners for sure. I've been writing down different notes on the various whiskey I have and noted too different foods or time of day will change flavors dramatically. I get my best notes in the morning but usually can't be starting that early 😉
Since you want us to ask questions here, what is the difference between batch strength and cask strength? Specifically for scotch but maybe all whisky.
Typically, they're used to refer to the same thing
I have a question...hahaha
Is there a way to increase the olfactory "range" when smelling whiskys?
I feel like its always the same few smells i get.
The same fruits, the same hay, leather... and everyone with has much more different or depth of smells.
Does this come with time?
Can you show
eview Canadian whiskeys on your channel please? So far it's either Irish or Scottish or Bourbans from the states.
Yes. I really need to do more. It's just hard to show Canadian whiskeys that I truly want to rave about that are in any way accessible to the general US consumer. Maybe I'll try to pull in some more Lot 40 or go full craft and hit Shelter Cove and Glen Breton
it didn't take very long for me. i think it has a lot to do with frequency. i started having a small evening pour every day. over the course of about 10 days, the alcohol went away....I don't really notice it at all anymore. one thing that will help is do NOT do shots. pour yourself about an ounce and take very small sips. give yourself about 20-30 minutes to sip the entire ounce. and do NOT let the alcohol sit in the back of your throat...if you do that it will burn going down. swish it around on front of pallet for 10 seconds and then swallow very quickly
This might just be me but I have found that I get more of the ethanol smell and taste from whiskey toward the end of the night after I've had a few pores previously and I always kind of take that as my body and brain telling me it's time to stop.
TL:DR - Smell more Whiskey!!
Just for your own use, the phenomenon you describe in the first half of your video has a name: Habituation! The more we're exposed to a negative stimulus, the less our brain 'registers' that stimulus as it becomes routine. This is why exposure therapy is still widely regarded as one of the best ways to treat phobias: nothing burns out the fear faster than confronting it, over and over, and the same is true of our aversion of nasty smells like ethanol.
I didn’t read through all the comments so apologies if this is a duplicate. I found Lew Bryson’s book “Tasting Whiskey” helpful in learning. (Corrected authors name)
Yes! We send that book to all Level One somm's as prep work for class
This post has only existed for 7 hours, and I've already misread it as "How to Smell more like Alcohol" three times.
For the algo- whiskey
I have no idea why I have this question while watching this video (it’s possible the reason is just because this was the first video I watched after trying a whiskey that I thought did this), but is it possible to make a video on outliers? I don’t mean on people who are outliers, I mean on whiskies that go against what you typically associate with that whiskey category. For example, the whiskey I had when I had this thought was a peated Irish whiskey; I know that you have said the ryes you enjoy aren’t typical rye whiskies.
I love the idea of it. May be a hard reach. Let me think it over. First thought would be unpeated 12yr Bunnahabhain being completely atypical for classic Islay.
Sorry, kinda dumb question. Is whiskey and bourbon the same thing or is it something completely different?
That’s ok brother, not dumb at all. Whiskey is an umbrella term, which has bourbon as a type of whiskey. Bourbon is a type of american whiskey which has certain rules (google them, I forgot). Single malt has different rules depending on which country it’s from.
Whiskey is used in the us and ireland. Whisky is used in scotland and japan.
All bourbon is whiskey not all whiskey is bourbon.
I blame the song "American pie". The lyric should have been "drinking bourbon and rye" not "whiskey and rye" as whiskey is the umbrella term.
take a sip first
Is it better to drink one whisky many times until I find my “nose” or drink a variety of whisky until I find my “nose”?
Variety
Hi Daniel, why there is no blends mixing bourbon with scotch?? or blend Japanese with scotch or bourbon?? or even rye with bourbon?
for you, which is the best blended??
Thank you for these videos!!
There are people doing all of those! Hard to recall instantly here, but High West did "bourye". I've heard of others.
A LOT of Japanese whiskey on the shelf is actually Scotch or Irish blended with Japanese product. It's just not disclosed.
@@WhiskeyVault oh, really?? I didn´t found all of these. Thank you!!!!
A friend of mine and I are in disagreement about making whiskey. Granted both of us have zero experience making any. How important is the quality of water when distilling whiskey? Do you want high quality filtered water, or would decent city water be good enough?
Very. But not in the ways you might think. I'll shoot a video :-)
Hey Daniel, I've had a whole flight of Japanese Whiskies and most of them, actually accept for the peated one, smelled like model airplane glue. Is this a fault or do other people smell it differently? By the way the taste was high octane alcohol.
It probably depends on what you're drinking. There's a very real chance that it wasn't Japanese and it was mostly grain alcohol.