1. Daniel: "I'm gonna let you experience this in silence" also Daniel: talks nonstop for the next ten minutes haha (sorry, Daniel) 2. I am an American, and very familiar with southern style big fluffy biscuits, but because Daniel always referenced a "biscuity" flavor in reference to Irish (and sometimes Scotch) Whiskey, I just assumed he was referring to shortbread biscuits from the UK. (sorry, Rex)
I just drove 10 hours and the video I pull up as I try to stay awake for a little longer is y'all. Keep doing what you're doing you glorious gentlemen.
Found out I lost my job yesterday. So I did the responsible thing out went out to buy a nice bottle of scotch (monkey shoulder being responsible in this situation). Turned out they didn't have it so I left with JW black label on special. Proceeded to sit and taste and ran into a few things I have not truly experienced my self (that I had learnt from you two). - adding water = more aggressiveness and flavour. Pretty cool to actually see that. But it also seemed to me that it moved the flavours apart from each other. Each flavour becomes more defined and easier to separate from the mass of other flavours. - Have never been able to understand/find the "raisin" flavour in scotch. So I ate a box of raisins and went back. Now it beats me over the head. Not sure how I couldn't see it before. Ditto apricot and honey. - Finally managed to pull apart peat, char and salty. Had not been able to really separate these in the past. It was just a giant blob of flavour to me. So thanks lads :)
Still It you should look at these things as a blessing in disguise, yeah you lost your job but you got whisky and an opportunity to focus on distilling and your RUclips channel.
Still It, that sucks about the job - but you're a smart guy and I have no doubt that you'll land in your feet. Glad to hear you're able to pull apart the flavors. We'll raise a glass to you and your next adventure. 👍
I got laid off at the end of June, so I feel your pain there. Discovering whiskeys and truly pulling out the different flavors has been great, and this channel has really helped me with that. Seeing how whiskey responds to water, ice, chilled without dilution, etc. gives your mind something to do and keeps muscles in shape. Good luck to you, and remember to treat yourself once in a while, unemployment sucks, and we deserve happiness and good drink.
I already bought a bottle of Ardbeg damn it! My wife won't let me buy another, and I've been eyeing the Corryvreckan. Glad to see another review of Ardbeg all the same.
Dan is dropping knowledge. I'm from Louisiana and I was tracking on the English biscuit reference. Rex let Dan know that good talent is challenging to work with. That's the price of magnificence. Stay Mooch Strong.
I mentioned a few weeks ago I found the Ardbeg Special edition box that came with a free sample of Uigeadail and Corryvreckan, well I finally crumpled to temptation and bought the box.. but as I was pulling it off the bottom shelf I noticed the Bruichladdich sampler special edition box and I couldn't help myself. I'm full of regret though I know in the long run it will be worth it to sample 6 expressions for the price of 2.. I just wish America released more smaller sampler bottles of whisky and scotch. (Though full of regret, I really enjoyed the Ardbeg 10.)
I was so close to sending you a bottle of this when I made my donation but decided to go with the Lagavulin instead since I already had Corryvrecken in there. Kinda wish I woulda stuck with it now seeing how much you like it. You could've had it months ago!
I'm with Rex on the Biscuit debacle. But I'm glad that what Daniel was referencing is a cookie. That makes more sense from a tasting perspective, and it is more appealing! You keep him in line, Rex!
I have only tried Ardbeg 10 and Uigeadail. I like peated whisky but I tried the 10 a couple of years ago and didnt love it. I tried the uigeadail as I bought it as a gift for my best man. We cracked it out the other week and my GOD it was nice.
To Daniel, While I was born, raised, and still live in California, my mother is from England and ensured we always had shortbread tea biscuits in the house. Rest assured, I knew what you meant. Top 5 easily accessible (in both senses of the word): 1) Wild Turkey 101 Bourbon Whiskey 2) Bulleit Rye Whiskey 3) Powers Gold Irish Whiskey 4) Crown Royal Canadian Whisky 5) Glenmorangie 10 yr Single Malt Scotch Whisky
First time commenting to you guys. I want to say, Thank you! I started watching you guys and have dove into bourbons. After watching your reviews, my first bourbon was the Angel's Envy. Afterwards, I tried the Four Roses single barrel. Also, I have taken the time to try out Eagle Rare from Buffalo Trace, Henry McKenna BnB, and Russell's Reserve 10yr from Wild Turkey. I know you guys love Scotch, but I can't wait for each of the bourbon reviews you do. After watching more from you guys, I think Im going to try out the Jim Beam Single Barrel next. I wanted to know what other "Friendly" bourbons you would suggest?
This is currently my favorite scotch. Regardless of how much is in the cupboard, I will buy a bottle if it's on the store shelf. Please help!!! :D I was going to request you review this release before searching your videos. So happy you're a fan as well.
I love ardbeg but it's so expensive over here in Australia. The only one under $100 is the 10 yo at $87, all the other variants start at $130+ the cheapest I've seen dark cove is $180
Hi the Whiskey Vault! I'm new to alcohol in general, still learning about different kinds of whiskey by watching your videos. I'm reading a japanese comic about a bartender in ginza, tokyo, and one of the chapters was dedicated to the Macallan 1946. They say it's unique among Macallans for its strong peat aroma. I realize this is a rare bottle that you guys probably haven't come by, but I wanted to ask if the comic i'm reading is accurate in its description. Thanks! Edit: I also realize its expensive af
Hey guys! Still watching every video in between morning classes once released...always entertaining and insightful. I've found Glenlivet 12 and Glenmorangie original 10 delightful and the dalmore 12 to be a work of art. I've begun introducing myself to some smokier blends as a smooth transition, such as the budget johnnie walkers which have just enough smoke but don't rip my head off thankfully. My question for you guys would be to explain the concept of malting: what is it, why it's beneficial, and which grains are malted. I have a vague idea but would prefer official explanation rather than sounding like a buffoon in front of my other whiskey-novice friends.
Malting is the process of tricking a grain into germinating so that it starts breaking down the hard starches in the grain. This allows easier access to the sugars, which helps aid fermentation. You have to stop it between 24 and 48 hours to keep the grain from eating all its own sugar (which would prevent any fermentation), so you dry it. This, in scotch, is where the smoke enters the process.
Tomatin Cu Bocan. I would like to see what you guys think of that one. After a half bottle, I still don't know what I think about it. I love the story of the name
I'm British. Cookies are a subset of biscuits, pertaining to those that are of American origins. For example, a soft biscuit with a large diameter and chocolate chips would definitely fit the description of a cookie. What's wrong, however, is Americans describing gingernuts, shortbread or digestives as cookies. They're not anything like cookies.
Rex Might also point out that US words are fine for US inventions. Oreos are harder, typically like a biscuits, but are a US thing so I would happily call a cookie. For me it's about respecting the origins P.s. I might also be a bit salty about baked goods at the moment; still angry about Bakeoff moving to channel 4
So going back to an old video, where it was recommended to do a blend of Henry Mckenna 10 and Glenlivet 12. It has become a favorite. Ive been prefering this even over Angels Envy. My next planned purchase is Michters American, but Im wondering if there is anything similar to the Mckenna/Livet blend that I should try first?
Thank you for this amazing whiskey bonanza channel! I'm learning more for every episode. My first ever whiskey was a Macallan 12 years, I then worked my way around different islands and bourbons but I haven't really bought any super expensive sorts. In fact the most expensive I ever bought was Jack Daniel's Sinatra select at the airport in Berlin. My question to you guys is which is the most expensive whiskey you ever tried?
Thanks for watching! I'll go ahead and answer the question here since you mentioned Macallan. The most expensive whiskey i've tried was Macallan M. It's usually $3k - $5k a bottle. I mooched it on this channel a couple times 😉
@Whiskey Vault What is the difference between one of these special releases that is the Committee Release and the regular special edition? For example, the Kelpie is offered in both. Usually the committee release sells out right away and the “regular” special edition is what you can get your hands on... is you have deep pockets!
I'm English so a digestive is a biscuit for me and if you don't know what a digestive is its a buttery ass wheat based thing you dip in tea. would recommend.
hey guys, love the show! quick question: do you think there are certain consumables (cigars etc.) that compliment certain whiskeys? i found that hash and tobacco go more then wonderfully with a nice islay! would love to hear your opinion on that
I have almost no experience with whiskey, and have had very little interest as I've always thought Jim Beam tastes like turpentine, and Jack Daniels is just hangover fuel, emphasis on fuel. However, watching you guys over the last few weeks has opened my eyes to new possibilities. Tonight I tried Glenlivit 18 for the first time, and I gotta tell you, I'm fighting hard to get past the turpentine, but it is so much fun to try something new like this and look for those notes you are always talking about. There were a couple others the restaurant offered that I recognized from your show. One was Oban 14 I believe, the other is Buffalo Trace. Which would you suggest I try next? Is there something else you'd suggest that's a little easier for a novice to tackle?
You're already headed down the right path. The only way in from novice to whisky lover is repetition to knock the high alcohol content down and make it background noise. Try our Top Ten for beginners list. It's a decent list compiled by the commenters
So many great whiskeys you guys review , such a great community of drinkers we have. Can we just Come out and say that fireball should not be considered a whiskey ??
azarieal, we're still doing it. We just need to find the extra time necessary to plan it correctly. I know it's hard to believe because our content is so polished / classy / refined, but we usually don't put much (any) planning into our videos. 😜
Rex it is pretty classy. Whiskey and both your bling, can't get much classier 😝. What about crowdsourcing it like the beginner whiskeys video to give you guys a good base to start?
A biscuit is a thin crunchy - usually round - sweet treat! Never got why Americans called what sounds like a scone, a biscuit, it's a scone or maybe even a dumpling but it's not a biscuit
I always knew what Daniel meant by biscuit but for the sake of this argument and that of 'Murica...the Mooch is correct about what is actually a biscuit.
Finally got my hands on a bottle of An Oa the other day and it's really good. Very different than any Ardbeg I've had too. There aren't as many heavy oils and the peat seems more delicate as it doesn't linger long on the finish. I do get more of the virgin oak influence than the sherry tho. A lot of wood, grass, and earth notes mixed with a little dark chocolate sweetness from the sherry. Def a more approachable Ardbeg for those getting into Islay whiskies. It's prob my least favorite of the core lineup but the others are amazing so it's tough competition.
Whiskey Vault Looked up the closest Total Wine to the Wizard Academy and looks like they have it. www.totalwine.com/spirits/scotch/single-malt/ardbeg-an-oa/p/181703750?s=509&igrules=true
the 5 most universally available whisky's that I like, you can get these every where Balvenie Double Wood 12 Laphroaig 10 Benromach 10 Talisker 10 Lagavulin 16
In the US, Biscuits are sort of their own thing. They may have their origins in a failed scone with no flavoring, but they've become a serious southern US tradition. Often buttermilk, light and fluffy, and generally wonderful. Not near as dense as a traditional scone.
not to drag myself along anyone else's coattails, but I also got into a conversation with Mr. Brad Whittington about whether or not the pineapple distilled spirit would have actually added any pineapple flavor to the Hawaiian whiskey! So since it's a neutral spirit, where is the pineapple flavor you detected come from?
When I hear the word biscuit I think English biscuit's aka cookies. This may be because my Grandma always said biscuits when talking about cookies, she moved to the US from Scotland, so I guess I have always leaned in that direction.
Pretty funny you guys seem more wasted the normal hahah I just bought a bottle off glenfiddich cask collection Blue rich single malt what is the difference from a bottle of Glenfiddich 12. Are they just trying to make more money then like what you said.
Pretty much any whisky in my collection is going to be accessible due to the liquor laws in my state, so I would put a vote in for The Glenlivet 15 french oak reserve.
I've been eyeing this stuff at the shop but shied away so far. I will get to it eventually though because it sounds unlike whiskies I have tried thus far. This weekend I'll be dropping about 100$ on a Suntory Yamazaki 12. Slowly working my way through the best affordable Japanese whisky.
try Mackmyra, swedens biggest whisky destilery i think.. we even have a snus from mackmyra. if you dont have the brand in the us then i recomend ardbog from ardbeg (expensive)^^
In the Northeast US, when we hear biscuit we think dog biscuit. 2d place savory biscuits that are usually sides to big dinners. Third place, cookies. (That last one may not be true, but I added it for Daniel's sake.)
Dan is actually right in this case the biscuit he is referring to is generally small and usually just wheat or chocolate, cookies are big and have chocolate chips in them. A biscuit, in most English speaking countries, is a flour-based baked and shaped food product. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers although when googling cookie it's considered as a biscuit fro some reason XD.
Hi guys, I am new to the channel and have been watching your videos nonstop. I've got a question about a gift for my father, his birthday is in November and he is a huge fan of Laphroaig. I'd heard about something called Laphroaig 15 but it looks like there isn't any way I could get or afford a bottle of it (did you two ever get a chance to try it?). What I'd like to know is if there is another type of Laphroaig I could get him that he would enjoy as much or more than the original. Thank you in advance. Cheers!
Alrighty I will keep that in mind when I am looking through the liquor stores in my area. I just got a pair of Glencairn glasses today so I can start doing things properly. :)
I think when talking about a Scotch or another whisky from across the pond, biscuit means cookie, but when talking about a bourbon or other American whiskey, then biscuit means, you know, like biscuit and gravy type biscuit... This way you're both correct!
In having had American style "biscuits"before it is safe to say they are not far removed from what the rest of us would call a scone (interestingly also believed to have Scottish origins). These puppies can be sweet (pinwheel scones, Devon tea etc) or savoury (bacon, cheese etc). All of this to say, I'm with Daniel on this one. When he says biscuit I'm thinking shortbread, gingernut etc and it certainly makes more sense this way. You're more likely to get a grain's flavour come through from a biscuit when you have things like raisin, butter and ginger as opposed to...baking powder, sugar and salt!? Otherwise you're committing to a potentially conflicted flavour profile. Yup, definitely with Daniel on this one.
I enjoy your videos, I use it as, more or less, a bench mark of whisky reviews. I would like to see a review of Maker's Mark... There are plenty on the web but I'm sure they would not be as entertaining as yours. Please and thank you...
Am I wierd? I picked up the Dark Cove the same day I picked up my Lore, and to me these are very much winter whisky's. Are there other people out there that seasonalise whisky's; Speyside in the spring and summer, Highlands great in the autumn and Islays in the winter, bourbon by the way is great all year round. Just wondering.
Here's my top 5: Glenlivet 12 Talisker 10 Lagavulin 16 Tullamore Dew or Jameson Bulleit Bourbon P.s.: Here in Argentina we used to be taught British English in school, so older generations would call it 'biscuit'. But due to recent Americanization, younger people would call everything a 'cookie'
5 easily accessible whiskies : Lagavulin 16, Ardbeg 10, Ledaig 10, Kilchoman Machir Bay and Benromach Organic... by the way, Daniel is right on the biscuit war ;)
Ok, I looked up the TTB regulations (because I'm that guy). According to the TTB, a "malt whiskey" much be "Whisky produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent malted barley and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers." Daniel was correct about the definition of bourbon, though. I would probably say that the distillery needs to get its labeling straight, if not for compliance, for clarity.
Found the last three bottles of this in DFW today...bought them all on-site! Un-freakin' believable. I would totally donate one of these bottles to the Whisk(e)y vault if it would buy me a training session with Daniel at the tower! 😉
Your biscuit argument kinda proves one of your primary rules of whiskey which is that all the flavors you enjoy are subjective and that the power of suggestion has a huge influence on the flavors you experience. Rex, whenever Daniel said "biscuits" you thought he meant like southern biscuits and butter with honey, and if I recall, you usually agreed with him in that flavor profile. The whole time he was tasting an entirely different thing... so like... does it really matter? But also. 'Murica. Southern biscuits all the way. Daniel, you have a real funny way of saying cookies...
My first "give a damn" trip to the liquor store. Lismore single malt. Airline bottle of Glenlivet 12, and a glencairn. This is the first trip that was meant for something more than simply slamming back shots. Whatcha think?
Rex well, it Is the first time drinking from this glass, only poured about 15mls +\-. I'm not QUITE sure yet. Gotta go to work tonight, lol. Can't really try it yet. You guys have it, I commented on another video where Daniel pulled it out for you to contrast another scotch with. PLEASE do a video on it
I honestly think Ardbeg 10 does that weird change from sip to sip. It’s punches you in the face on the first one, and is giving you a back rub by the last one.
Could you do a review of an Irish whiskey called Middleton Very Rare, over here in the UK it's expensive as fuck at over £150:00 a bottle and would love to know if it's worth buying.
In general, I use the word biscuits to refer to "American Biscuits." But in the context of flavor notes, I always interpreted biscuits as shortbread cookies. Even though I never personally described anything this way, upon hearing it, based on the other notes being described, I thought shortbread cookies were what was being referenced. From the U.S. by the way, not England.
1. Daniel: "I'm gonna let you experience this in silence"
also Daniel: talks nonstop for the next ten minutes haha
(sorry, Daniel)
2. I am an American, and very familiar with southern style big fluffy biscuits, but because Daniel always referenced a "biscuity" flavor in reference to Irish (and sometimes Scotch) Whiskey, I just assumed he was referring to shortbread biscuits from the UK. (sorry, Rex)
hahahahahaha too true.
I just drove 10 hours and the video I pull up as I try to stay awake for a little longer is y'all. Keep doing what you're doing you glorious gentlemen.
10 hrs?? Hoping there's whiskey wait for you at the end.
Found out I lost my job yesterday. So I did the responsible thing out went out to buy a nice bottle of scotch (monkey shoulder being responsible in this situation). Turned out they didn't have it so I left with JW black label on special.
Proceeded to sit and taste and ran into a few things I have not truly experienced my self (that I had learnt from you two).
- adding water = more aggressiveness and flavour. Pretty cool to actually see that. But it also seemed to me that it moved the flavours apart from each other. Each flavour becomes more defined and easier to separate from the mass of other flavours.
- Have never been able to understand/find the "raisin" flavour in scotch. So I ate a box of raisins and went back. Now it beats me over the head. Not sure how I couldn't see it before. Ditto apricot and honey.
- Finally managed to pull apart peat, char and salty. Had not been able to really separate these in the past. It was just a giant blob of flavour to me.
So thanks lads :)
Still It you should look at these things as a blessing in disguise, yeah you lost your job but you got whisky and an opportunity to focus on distilling and your RUclips channel.
Still It, that sucks about the job - but you're a smart guy and I have no doubt that you'll land in your feet. Glad to hear you're able to pull apart the flavors. We'll raise a glass to you and your next adventure. 👍
I got laid off at the end of June, so I feel your pain there.
Discovering whiskeys and truly pulling out the different flavors has been great, and this channel has really helped me with that. Seeing how whiskey responds to water, ice, chilled without dilution, etc. gives your mind something to do and keeps muscles in shape.
Good luck to you, and remember to treat yourself once in a while, unemployment sucks, and we deserve happiness and good drink.
Terry Dolan haha yeah for sure. Yeah hopefully have time for a few extra videos ;)
Rex yeah, truly appreciate the info the two of you share. Cheers team awesome!
Fun Fact: "Ardbeg" loosely translates to "Damn fine whisky". One of my faves.
for science!
Whiskey Vault #fakeinternetscience
I already bought a bottle of Ardbeg damn it! My wife won't let me buy another, and I've been eyeing the Corryvreckan. Glad to see another review of Ardbeg all the same.
Dan is dropping knowledge. I'm from Louisiana and I was tracking on the English biscuit reference.
Rex let Dan know that good talent is challenging to work with. That's the price of magnificence.
Stay Mooch Strong.
You saying Dan is magnificence?
I mentioned a few weeks ago I found the Ardbeg Special edition box that came with a free sample of Uigeadail and Corryvreckan, well I finally crumpled to temptation and bought the box.. but as I was pulling it off the bottom shelf I noticed the Bruichladdich sampler special edition box and I couldn't help myself. I'm full of regret though I know in the long run it will be worth it to sample 6 expressions for the price of 2.. I just wish America released more smaller sampler bottles of whisky and scotch.
(Though full of regret, I really enjoyed the Ardbeg 10.)
I agree, Daniel is right.
Et tu, Leonardo?
I was so close to sending you a bottle of this when I made my donation but decided to go with the Lagavulin instead since I already had Corryvrecken in there. Kinda wish I woulda stuck with it now seeing how much you like it. You could've had it months ago!
Drinking Ardbeg while watching this fine video about Ardbeg...winning at life!
The only biscuit in american is the one you put sausage gravy on. I think as punishment Rex gets a mooch pick. Bless his heart.
I'm with Rex on the Biscuit debacle. But I'm glad that what Daniel was referencing is a cookie. That makes more sense from a tasting perspective, and it is more appealing! You keep him in line, Rex!
WisdomForWizards, 👍👍👍
Biscuits means drop biscuit with sausage gravy!! Rex, your 100% correct. Maybe you should get Some butter cookies for the next show.
Mike S. Droppin' truth bombs.
Also, Yes. I agree with Daniel.
Buttery Shortbread biscuits..... and gravy flavors in my whiskey.
I have only tried Ardbeg 10 and Uigeadail. I like peated whisky but I tried the 10 a couple of years ago and didnt love it. I tried the uigeadail as I bought it as a gift for my best man. We cracked it out the other week and my GOD it was nice.
Also, when you say biscuit, I automatically think of rich tea biscuits
Have they reviewed the Uigeadail? I love that whisky also and havent seen them review it.
Don't worry Daniel I grew up in Texas, have never been to Europe and I still understood which biscuit you were referring to unlike some people
To Daniel,
While I was born, raised, and still live in California, my mother is from England and ensured we always had shortbread tea biscuits in the house. Rest assured, I knew what you meant.
Top 5 easily accessible (in both senses of the word):
1) Wild Turkey 101 Bourbon Whiskey
2) Bulleit Rye Whiskey
3) Powers Gold Irish Whiskey
4) Crown Royal Canadian Whisky
5) Glenmorangie 10 yr Single Malt Scotch Whisky
First time commenting to you guys. I want to say, Thank you! I started watching you guys and have dove into bourbons. After watching your reviews, my first bourbon was the Angel's Envy. Afterwards, I tried the Four Roses single barrel. Also, I have taken the time to try out Eagle Rare from Buffalo Trace, Henry McKenna BnB, and Russell's Reserve 10yr from Wild Turkey. I know you guys love Scotch, but I can't wait for each of the bourbon reviews you do. After watching more from you guys, I think Im going to try out the Jim Beam Single Barrel next. I wanted to know what other "Friendly" bourbons you would suggest?
I think you're doing exactly what you should be! Just keep carrying on with anything that looks interesting. Discovery is the best part.
This is currently my favorite scotch. Regardless of how much is in the cupboard, I will buy a bottle if it's on the store shelf. Please help!!! :D
I was going to request you review this release before searching your videos. So happy you're a fan as well.
I love ardbeg but it's so expensive over here in Australia. The only one under $100 is the 10 yo at $87, all the other variants start at $130+ the cheapest I've seen dark cove is $180
I'm having trouble finding your Talisker section.
Tried it at the bar I work at - dram and draught
It is phenomenal. Butter, toffee and peat is what I got
Hi the Whiskey Vault! I'm new to alcohol in general, still learning about different kinds of whiskey by watching your videos. I'm reading a japanese comic about a bartender in ginza, tokyo, and one of the chapters was dedicated to the Macallan 1946. They say it's unique among Macallans for its strong peat aroma. I realize this is a rare bottle that you guys probably haven't come by, but I wanted to ask if the comic i'm reading is accurate in its description. Thanks!
Edit: I also realize its expensive af
I haven't tried it, but sounds about right!
Hey guys! Still watching every video in between morning classes once released...always entertaining and insightful. I've found Glenlivet 12 and Glenmorangie original 10 delightful and the dalmore 12 to be a work of art. I've begun introducing myself to some smokier blends as a smooth transition, such as the budget johnnie walkers which have just enough smoke but don't rip my head off thankfully. My question for you guys would be to explain the concept of malting: what is it, why it's beneficial, and which grains are malted. I have a vague idea but would prefer official explanation rather than sounding like a buffoon in front of my other whiskey-novice friends.
Malting is the process of tricking a grain into germinating so that it starts breaking down the hard starches in the grain. This allows easier access to the sugars, which helps aid fermentation. You have to stop it between 24 and 48 hours to keep the grain from eating all its own sugar (which would prevent any fermentation), so you dry it. This, in scotch, is where the smoke enters the process.
Ahhh. That makes more sense. I knew it involved induced germination, but didn't understand it's purpose. Thanks guys!
Tomatin Cu Bocan. I would like to see what you guys think of that one. After a half bottle, I still don't know what I think about it. I love the story of the name
I'm pinoy and was raised in the Ph and I never had biscuit and gravy growing up. Biscuits to me are equivalent to cookies. I'm with Daniel!
I'm British.
Cookies are a subset of biscuits, pertaining to those that are of American origins. For example, a soft biscuit with a large diameter and chocolate chips would definitely fit the description of a cookie.
What's wrong, however, is Americans describing gingernuts, shortbread or digestives as cookies. They're not anything like cookies.
What i hear you saying is, I'm completely right (forever) without any exceptions. Yes? Cool.
Rex
I did start the comment by pointing out my background. Just meant to explain the way those words are used in my locality.
Rex
Might also point out that US words are fine for US inventions. Oreos are harder, typically like a biscuits, but are a US thing so I would happily call a cookie.
For me it's about respecting the origins
P.s. I might also be a bit salty about baked goods at the moment; still angry about Bakeoff moving to channel 4
Well said sir!
So going back to an old video, where it was recommended to do a blend of Henry Mckenna 10 and Glenlivet 12. It has become a favorite. Ive been prefering this even over Angels Envy. My next planned purchase is Michters American, but Im wondering if there is anything similar to the Mckenna/Livet blend that I should try first?
I have heard of the Jim Beam Kentucky Dram but its not near me and Ive havent heard much good about it.
Thank you for this amazing whiskey bonanza channel! I'm learning more for every episode. My first ever whiskey was a Macallan 12 years, I then worked my way around different islands and bourbons but I haven't really bought any super expensive sorts. In fact the most expensive I ever bought was Jack Daniel's Sinatra select at the airport in Berlin. My question to you guys is which is the most expensive whiskey you ever tried?
Thanks for watching! I'll go ahead and answer the question here since you mentioned Macallan. The most expensive whiskey i've tried was Macallan M. It's usually $3k - $5k a bottle. I mooched it on this channel a couple times 😉
Rex cool! As I'm nearing 40 years I've eyed some 40 year old scotch and they are pretty pricy. What about Glenfiddich 40, a 600 bottle rare edition?
Oh! and (In non-hierarchical order):
Glenffidich 15 Solera
Dalmore 12
Caol Ila
Ardbeg Ten
Glenmorangie Original
a damn fine list. trying to remember what the solera tasted like though.
I guess you'll just have to pour yourself some...(I'll give you a hint, Bis..)
@Whiskey Vault What is the difference between one of these special releases that is the Committee Release and the regular special edition? For example, the Kelpie is offered in both. Usually the committee release sells out right away and the “regular” special edition is what you can get your hands on... is you have deep pockets!
guys congratulations on exactly 16.000 subs
Hey , love your content , would like you to try Method and Madness Single Malt Bourbon and Sherry barrels , amazing Irish , thanks as always
I'm English so a digestive is a biscuit for me and if you don't know what a digestive is its a buttery ass wheat based thing you dip in tea. would recommend.
hey guys, love the show! quick question: do you think there are certain consumables (cigars etc.) that compliment certain whiskeys? i found that hash and tobacco go more then wonderfully with a nice islay! would love to hear your opinion on that
I smoke cigars daily, and there's nothing better than that combination.
Just received my glencairn glasses in the mail today, these whiskys are gonna be an experience.
YES!
I
I have almost no experience with whiskey, and have had very little interest as I've always thought Jim Beam tastes like turpentine, and Jack Daniels is just hangover fuel, emphasis on fuel. However, watching you guys over the last few weeks has opened my eyes to new possibilities. Tonight I tried Glenlivit 18 for the first time, and I gotta tell you, I'm fighting hard to get past the turpentine, but it is so much fun to try something new like this and look for those notes you are always talking about. There were a couple others the restaurant offered that I recognized from your show. One was Oban 14 I believe, the other is Buffalo Trace. Which would you suggest I try next? Is there something else you'd suggest that's a little easier for a novice to tackle?
You're already headed down the right path. The only way in from novice to whisky lover is repetition to knock the high alcohol content down and make it background noise. Try our Top Ten for beginners list. It's a decent list compiled by the commenters
So many great whiskeys you guys review , such a great community of drinkers we have. Can we just Come out and say that fireball should not be considered a whiskey ??
That's how we both feel.
I can't wait until one of you smells leather and says football and then start arguing if its a soccer ball or an american football.
i already know who'd be right. *ahem
In Texas a football is a football and soccer isn't a sport haha.
Actually now that he calls cookies biscuits Dan isn't Texan anymore
oohhh, going for the throat! i hope daniel sees this one, hahah
Rex of course Daniel would be right, football would be a game were you use ur feet predominantly to kick a BALL, not throwing an egg around
Love the show! How have you not reviewed the notorious Blue Label yet?? Please do!
Seems like Dark Cove is not readily available as it is a special release. Is it only sold at the distillery?
It had pretty limited release, unfortunately
Hey Rex what ever happened to the whiskey progression video? In the Black Label/Black bottle video you mentioned it but haven't seen anything since.
azarieal, we're still doing it. We just need to find the extra time necessary to plan it correctly. I know it's hard to believe because our content is so polished / classy / refined, but we usually don't put much (any) planning into our videos. 😜
Rex it is pretty classy. Whiskey and both your bling, can't get much classier 😝.
What about crowdsourcing it like the beginner whiskeys video to give you guys a good base to start?
I would love to see a Kirkland whiskey review
Will you guys be doing an episode on Jura, and if so would it be of each version they make or just the original?
We'll be working our way through all of them at some point!
A biscuit is a thin crunchy - usually round - sweet treat! Never got why Americans called what sounds like a scone, a biscuit, it's a scone or maybe even a dumpling but it's not a biscuit
I always knew what Daniel meant by biscuit but for the sake of this argument and that of 'Murica...the Mooch is correct about what is actually a biscuit.
What to drink for the live cast? Mellow Corn... 😁 It's actually pretty good stuff.
I agree. It caught me off guard how much I actually enjoy this one.
Finally got my hands on a bottle of An Oa the other day and it's really good. Very different than any Ardbeg I've had too. There aren't as many heavy oils and the peat seems more delicate as it doesn't linger long on the finish. I do get more of the virgin oak influence than the sherry tho. A lot of wood, grass, and earth notes mixed with a little dark chocolate sweetness from the sherry. Def a more approachable Ardbeg for those getting into Islay whiskies. It's prob my least favorite of the core lineup but the others are amazing so it's tough competition.
I'm trying to get my hands on this one!
Whiskey Vault Looked up the closest Total Wine to the Wizard Academy and looks like they have it. www.totalwine.com/spirits/scotch/single-malt/ardbeg-an-oa/p/181703750?s=509&igrules=true
the 5 most universally available whisky's that I like, you can get these every where
Balvenie Double Wood 12
Laphroaig 10
Benromach 10
Talisker 10
Lagavulin 16
What are you referring to Rex, when you say "Biscuits" and gravy. Are you referring to a scone?
In the US, Biscuits are sort of their own thing. They may have their origins in a failed scone with no flavoring, but they've become a serious southern US tradition. Often buttermilk, light and fluffy, and generally wonderful. Not near as dense as a traditional scone.
I'm a southerner. Biscuit is what you put sawmill gravy on for breakfast.
please do a full vault tour and explain how you got such an extensive collection. To answer questions like: Was it all donated ? How long did it take?
Short version, 1/3 student donated, 1/3 purchased, 1/3/ brand donated
not to drag myself along anyone else's coattails, but I also got into a conversation with Mr. Brad Whittington about whether or not the pineapple distilled spirit would have actually added any pineapple flavor to the Hawaiian whiskey! So since it's a neutral spirit, where is the pineapple flavor you detected come from?
maybe daniel knows. but there's definitely hints of pineapple on the nose and taste. it was more nuanced than we expected, but it's there.
I think, in spite of the multiple distillations making it a vodka type product, it still retains some of the essence of its origins.
Review cardhu gold reserve. Currently drinking it and oh my. What a dram it is. Sweet and smooth.
When I hear the word biscuit I think English biscuit's aka cookies. This may be because my Grandma always said biscuits when talking about cookies, she moved to the US from Scotland, so I guess I have always leaned in that direction.
Pretty funny you guys seem more wasted the normal hahah I just bought a bottle off glenfiddich cask collection Blue rich single malt what is the difference from a bottle of Glenfiddich 12. Are they just trying to make more money then like what you said.
The blue Glenfiddich is a bourbon cask finish, so that's one chosen specifically for the flavor the 14 yr bourbon cask finish has.
Ever tried Blaue Maus Whiskeys from Germany?
Pretty much any whisky in my collection is going to be accessible due to the liquor laws in my state, so I would put a vote in for The Glenlivet 15 french oak reserve.
I've been eyeing this stuff at the shop but shied away so far. I will get to it eventually though because it sounds unlike whiskies I have tried thus far. This weekend I'll be dropping about 100$ on a Suntory Yamazaki 12. Slowly working my way through the best affordable Japanese whisky.
try Mackmyra, swedens biggest whisky destilery i think.. we even have a snus from mackmyra. if you dont have the brand in the us then i recomend ardbog from ardbeg (expensive)^^
We did a video on Mackmyra!
I got the cookie biscuits that come with coffee at some places when he said that
In the Northeast US, when we hear biscuit we think dog biscuit. 2d place savory biscuits that are usually sides to big dinners. Third place, cookies. (That last one may not be true, but I added it for Daniel's sake.)
Hmmmmmm... I thought we were friends.
Damn you guys. I've been trying for ages to get hold of a bottle of Dark Cove. Where did you find it?
One showed up at our local shop!
glen grant 12,ancnoc 12 ,bruichladdich isley barley 2010,glen garioch 12 ,and highland park 15
Dan is actually right in this case the biscuit he is referring to is generally small and usually just wheat or chocolate, cookies are big and have chocolate chips in them. A biscuit, in most English speaking countries, is a flour-based baked and shaped food product. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers although when googling cookie it's considered as a biscuit fro some reason XD.
Arbelour (12), Blantons Single Barrel, Jack Daniels Single Barrel, Glenmorangie Original and Macallan Gold
I want to hear an honest opinion on the various Kirkland branded whiskeys.
I just need to get some! We can't get them in TX
No way! Costco doesn't sell their booze there?! I will try to get you guys some in the upcoming months.
Hi guys, I am new to the channel and have been watching your videos nonstop. I've got a question about a gift for my father, his birthday is in November and he is a huge fan of Laphroaig. I'd heard about something called Laphroaig 15 but it looks like there isn't any way I could get or afford a bottle of it (did you two ever get a chance to try it?). What I'd like to know is if there is another type of Laphroaig I could get him that he would enjoy as much or more than the original. Thank you in advance. Cheers!
If you can track down Laphroaig Lore, it's freaking amazing.
Alrighty I will keep that in mind when I am looking through the liquor stores in my area. I just got a pair of Glencairn glasses today so I can start doing things properly. :)
Ardbeg or Laphroaig for jumping into Islay whisky?
Both!
I'm Canadian so maybe I don't associate the word the same way, but I always thought digestive biscuits or something similar.
in Australia biscuit refers to "cookie"
That's because you're intelligent human beings
Nice video guys! Do y’all know of an online store I might be able to find Dark Cove CR that ships to Texas?
NZ - Biscuit is digestives, shortbread etc
What a bloody great whisky Dark Cove was! Tried a good few at the distillery last month. Loved it :-)
I think when talking about a Scotch or another whisky from across the pond, biscuit means cookie, but when talking about a bourbon or other American whiskey, then biscuit means, you know, like biscuit and gravy type biscuit... This way you're both correct!
you guys should do an Aussie whiskey! keen to hear what you think of starward!
In having had American style "biscuits"before it is safe to say they are not far removed from what the rest of us would call a scone (interestingly also believed to have Scottish origins). These puppies can be sweet (pinwheel scones, Devon tea etc) or savoury (bacon, cheese etc).
All of this to say, I'm with Daniel on this one. When he says biscuit I'm thinking shortbread, gingernut etc and it certainly makes more sense this way. You're more likely to get a grain's flavour come through from a biscuit when you have things like raisin, butter and ginger as opposed to...baking powder, sugar and salt!? Otherwise you're committing to a potentially conflicted flavour profile. Yup, definitely with Daniel on this one.
I'm Mexican, and I always took "biscuit" with the UK acception because, you know, Whisky. In short: Daniel is right.
OMG, you really double-posted!! Pure evil, man.. Pure evil. hahahaha
same, minus the Mexican part
I enjoy your videos, I use it as, more or less, a bench mark of whisky reviews. I would like to see a review of Maker's Mark... There are plenty on the web but I'm sure they would not be as entertaining as yours. Please and thank you...
Glad you're here! We have it on the list! Just need to get to it.
Am I wierd? I picked up the Dark Cove the same day I picked up my Lore, and to me these are very much winter whisky's. Are there other people out there that seasonalise whisky's; Speyside in the spring and summer, Highlands great in the autumn and Islays in the winter, bourbon by the way is great all year round. Just wondering.
yes!
Here's my top 5:
Glenlivet 12
Talisker 10
Lagavulin 16
Tullamore Dew or Jameson
Bulleit Bourbon
P.s.: Here in Argentina we used to be taught British English in school, so older generations would call it 'biscuit'. But due to recent Americanization, younger people would call everything a 'cookie'
Do Rebecca creak, and Texas ranger I love them by I don't see any reviews of it
They're great! Will do some soon.
5 easily accessible whiskies : Lagavulin 16, Ardbeg 10, Ledaig 10, Kilchoman Machir Bay and Benromach Organic... by the way, Daniel is right on the biscuit war ;)
Did anyone else notice that Daniel failed miserably at letting Rex enjoy the dram in silence lol.
Ian Pett. I did. 😄
oops. not sorry.
Canadian Club, Lol.
And biscuits are digestives etc. except in the event that one is consuming or preparing biscuits and gravy.
Have you all ever done Dimple Pinch? I didn't see it when I searched and it is a go to of many people I know.
How much of that Ardbeg is left. I imagine that just because the video ended the drinking didn't .
Not nearly enough.
When I requested it, I was requesting that you would send me a bottle of Dark Cove.
Oh, well.
hahaha! a man after my own heart 👍
Ok, I looked up the TTB regulations (because I'm that guy). According to the TTB, a "malt whiskey" much be "Whisky produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent malted barley and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers."
Daniel was correct about the definition of bourbon, though. I would probably say that the distillery needs to get its labeling straight, if not for compliance, for clarity.
Found the last three bottles of this in DFW today...bought them all on-site! Un-freakin' believable. I would totally donate one of these bottles to the Whisk(e)y vault if it would buy me a training session with Daniel at the tower! 😉
You guys should try south African whiskey
Your biscuit argument kinda proves one of your primary rules of whiskey which is that all the flavors you enjoy are subjective and that the power of suggestion has a huge influence on the flavors you experience. Rex, whenever Daniel said "biscuits" you thought he meant like southern biscuits and butter with honey, and if I recall, you usually agreed with him in that flavor profile. The whole time he was tasting an entirely different thing... so like... does it really matter? But also. 'Murica. Southern biscuits all the way. Daniel, you have a real funny way of saying cookies...
OMG Rex got the tooth Sparkle
My first "give a damn" trip to the liquor store.
Lismore single malt. Airline bottle of Glenlivet 12, and a glencairn.
This is the first trip that was meant for something more than simply slamming back shots. Whatcha think?
Glencairn? Yes. Glenlivet 12? Classic. Lismore? Honestly don't remember trying it. Do you like it?
Rex well, it Is the first time drinking from this glass, only poured about 15mls +\-. I'm not QUITE sure yet. Gotta go to work tonight, lol. Can't really try it yet. You guys have it, I commented on another video where Daniel pulled it out for you to contrast another scotch with. PLEASE do a video on it
well played!
Rex, I have no clue what you mean by biscuit!!
I honestly think Ardbeg 10 does that weird change from sip to sip. It’s punches you in the face on the first one, and is giving you a back rub by the last one.
The sparkles are still going strong
I only saw 2
1:17 Rex's teeth
1:50 Daniel's beard
I did appreciate that the sparkle on Rexs teeth coincided with him being "The Talent". Really ramped up his cheesy factor in that moment
Could you do a review of an Irish whiskey called Middleton Very Rare, over here in the UK it's expensive as fuck at over £150:00 a bottle and would love to know if it's worth buying.
I just got some. I'll work on doing a video
Whiskey Vault Thank you kind sir.
In general, I use the word biscuits to refer to "American Biscuits." But in the context of flavor notes, I always interpreted biscuits as shortbread cookies. Even though I never personally described anything this way, upon hearing it, based on the other notes being described, I thought shortbread cookies were what was being referenced. From the U.S. by the way, not England.