I have blended a "Living Bottle" for myself: from each bottle of whisky I own, I've added a few drops to the Living Bottle. And surprisingly, it tastes really good. The Living Bottle is never supposed to be empty. Whenever I have a dram from it, I refill it again.
I'm happy whenever you do a video featuring blending. I've been doing it for years. Sometimes, good blended whisky goes on sale here for real cheap and I can't resist buying some. Then I get it home and start tinkering with it to make something new and exciting. Sometimes I take a chance on a new single malt and I'm less than blown away so again, I blend in other malts profiles that it seems lacking. I tell whisky friends that even if they only have three bottles, they can make many different profiles by just changing the percentages and number of whiskies. I usually have 20 to 30 open bottles so the possibilities are endless and keeps life exciting.
Good Evening 😊 Thanks for the chat 👍🏼 Always a pleasure seeing people brewing and blending they own Drinks 🥃 Have a great day & Greetings from South Africa 🇿🇦
Thank you Ralfy for your knowledge and expertise again. One thing that I find myself doing nowadays is pouring an already open/familiar bottle of the same whisky with a newly opened bottle of whisky from that same distillery. Then once I have taken a few sips from both glasses of whisky. I then start to blend (just little pours at a time) that new whisky with the already familiar whisky. For example, I have a newly opened bottle of Virgin French Oak Laphroaig (cask strength). It was pretty intense when I first opened it. So I poured a few drops of it into a glass of 10yr. C.S. Laphroaig (which I'm very familiar with). This really helped me pick out the differences between the two and it made the virgin oak Laphroaig more palatable... 😅 *Don't get me wrong, it's a delicious Laphroaig but it's intense with French oak. Cheer!
Perfect timing with this video because only within the last month I've began mixing rye with bourbon at varying levels and in doing so I've unintentionally made the most delicious drams ever! I think a high rye % makes the best flavor. At times I even added a few milliliters of rum-finished Tullamore to experiment. More people should just have fun mixing and tinkering like you said. Great video and insight as always good sir and cheers!
I too have blended up Ralfy and to good effect......this approach works extremely well with an inexpensive, accessible single malt with an integrity malt. Result for the man on a budget 😄👍.
Hi Ralfy, thanks for this extras. I have followed your earlier shows on personal blending. A couple of weeks ago I blended a residual bottle of Monkey Shoulder Original with a bottle of Malt I was given, Tamnavulin, chill filtered, caramel coloured. The best thing I could do with that malt. That blend is now a good cocktail mixer, better than just the Monkey Shoulder. My stash of better Malts remains; Ardbeg, Kilchoman Sanaig, Kilkerran etc. However, I will save low bottles separately for personal blending. Separately, I have a frankly vast stock of cocktail bottles, and cocktails are quite simply blended flavours with a phenomenal range of flavours available using also juices and syrups. Nick from York
Ralfy, add a drop of Ardbeg Ugi to a dram of Glenmorangie 10 and it becomes a beautiful peated dram. Also, go to Strathisla Distillery and take the blenders tour. Thank me later! Cheers!
3:05 - you thought about it, didn't you? 😉 I've been adding a single teaspoonful of Laphroaig or Ardbeg 10yo to a full 750ml bottle of Tomatin 12yo for a few years now. The addition of a bit of peated spirit gives the Tomatin a richer, more rounded flavor.
Blends need time together and it works best IMO if you blend higher ABV whiskies together. If you’re blending two 40% together you may as well do it in the glass and just wing it.
blended Octomore 14.1 with Ardbeg Corryvreckan two days ago and it was the taste I've been searching for!💨💨🥃💎. Thanks for absolving my sin with this video!🙌🏽🙌🏽
Evening Ralphy, I tried Hepburns Choice, Caol Ila 9 year old, Killrerran 12 and Ardbeg wee beauty all good stuff. Happy Burns night to yea. Next journey is American bourbon. From somewhere in the Salish Sea. Chris
I have been following for a few years. I just haven't commented much. There's a New Old Pulteney out Called Old Pulteney Harbour. And I think its available at Tescos I have read
Oddbins gave me my love of longmorn in the late 90's back when I could afford it, not quite sure what happened there, loving your videos you have quite a back catalogue for me to work through 👍
I tend not to spend over £100 for whisky these days , however on my last visit to the good spirits company i decided to dig deep into my pockets and I'm now the proud owner of a bottle of 16 year old glenlivet from signatory , stunning stuff!
I recently did this with armagnac. Had little over half of a bottle of Castarede 8yo 40%. Poured in a 0.2 ml of Darroze 40yo 48%. What a difference. It made it rounder, deeper, stronger, fuller, darker. I wish I could give it to some armagnac fans blind what they would tell. This happens when you have some young whisky and they throw some old cask in there. Some legendary batches were created like this.
Very very interesting like always! Ok sherry could fit together! Could we really try anything or is there something to avoid? Nevertheless it’s been a pleasure to watch ralfy 👍
There is another way to “up the sherry” which I have found via experiment. I soaked French oak cubes off Amazon (after cleaning with a short soak in Everclear) in sherry for several months. Pop a couple of those cubes (you can “second fill” use them too) in a bottle of higher ABV whisky and within a few weeks you have your own sherried whisky. You can keep them in longer too and it seems to do a custom second maturation. I have a bottle I’ve left them in for 9 months now and it’s better every time I taste it.
The tb blends are good, really good , fact of the mater is any grain whisky component should be minimal or really well aged. Deal with alot of 3yo grain whisky at work and it just doesnt do it for me.
New level of mixology oops blendology? 😂 And I'll stick to the classic laddie priced around 50 usd in my heavily sanctioned market 🫡😎 by the way sorry for the off topic and would appreciate your reply, people! We have some big peat 12(?) Sherry edition on sale around ( Eastern Europe😢)... Nevermind the price, is it worth trying?
I have blended a "Living Bottle" for myself: from each bottle of whisky I own, I've added a few drops to the Living Bottle. And surprisingly, it tastes really good. The Living Bottle is never supposed to be empty. Whenever I have a dram from it, I refill it again.
I'm happy whenever you do a video featuring blending. I've been doing it for years. Sometimes, good blended whisky goes on sale here for real cheap and I can't resist buying some. Then I get it home and start tinkering with it to make something new and exciting. Sometimes I take a chance on a new single malt and I'm less than blown away so again, I blend in other malts profiles that it seems lacking. I tell whisky friends that even if they only have three bottles, they can make many different profiles by just changing the percentages and number of whiskies. I usually have 20 to 30 open bottles so the possibilities are endless and keeps life exciting.
I can only agree. I really love to blend a good Islay standard with a good PX Sherry.😊
Good Evening 😊 Thanks for the chat 👍🏼 Always a pleasure seeing people brewing and blending they own Drinks 🥃 Have a great day & Greetings from South Africa 🇿🇦
Thank you Ralfy for your knowledge and expertise again. One thing that I find myself doing nowadays is pouring an already open/familiar bottle of the same whisky with a newly opened bottle of whisky from that same distillery. Then once I have taken a few sips from both glasses of whisky. I then start to blend (just little pours at a time) that new whisky with the already familiar whisky.
For example, I have a newly opened bottle of Virgin French Oak Laphroaig (cask strength). It was pretty intense when I first opened it. So I poured a few drops of it into a glass of 10yr. C.S. Laphroaig (which I'm very familiar with). This really helped me pick out the differences between the two and it made the virgin oak Laphroaig more palatable... 😅
*Don't get me wrong, it's a delicious Laphroaig but it's intense with French oak.
Cheer!
Perfect timing with this video because only within the last month I've began mixing rye with bourbon at varying levels and in doing so I've unintentionally made the most delicious drams ever! I think a high rye % makes the best flavor. At times I even added a few milliliters of rum-finished Tullamore to experiment. More people should just have fun mixing and tinkering like you said. Great video and insight as always good sir and cheers!
An Indian single malt I have, Kamet I believe, says they dilute it slowly drop by drop until the floating bits of cask drop to the bottom
I have tried many blends , most recently Arran sherry cask and dalmore port wood , I think the mix was better than either one individually
I too have blended up Ralfy and to good effect......this approach works extremely well with an inexpensive, accessible single malt with an integrity malt. Result for the man on a budget 😄👍.
Fascinating extras dear Ralfy. Upon your guidance, I will give it a whirl. Many thanks and kindest regards, ciao 👋 S.
Hi Ralfy, thanks for this extras. I have followed your earlier shows on personal blending.
A couple of weeks ago I blended a residual bottle of Monkey Shoulder Original with a bottle of Malt I was given, Tamnavulin, chill filtered, caramel coloured. The best thing I could do with that malt. That blend is now a good cocktail mixer, better than just the Monkey Shoulder.
My stash of better Malts remains; Ardbeg, Kilchoman Sanaig, Kilkerran etc.
However, I will save low bottles separately for personal blending.
Separately, I have a frankly vast stock of cocktail bottles, and cocktails are quite simply blended flavours with a phenomenal range of flavours available using also juices and syrups.
Nick from York
Ralfy, add a drop of Ardbeg Ugi to a dram of Glenmorangie 10 and it becomes a beautiful peated dram. Also, go to Strathisla Distillery and take the blenders tour. Thank me later! Cheers!
3:05 - you thought about it, didn't you? 😉
I've been adding a single teaspoonful of Laphroaig or Ardbeg 10yo to a full 750ml bottle of Tomatin 12yo for a few years now. The addition of a bit of peated spirit gives the Tomatin a richer, more rounded flavor.
Blends need time together and it works best IMO if you blend higher ABV whiskies together. If you’re blending two 40% together you may as well do it in the glass and just wing it.
"I don't want to get to the end of my life and find that I lived just the length of it. I want to have lived the width of it as well." *Diane Ackerman
I will buy less whisky this year, but I will subscribe to your Patreon, don't want to miss the blending masterclass.❤
blended Octomore 14.1 with Ardbeg Corryvreckan two days ago and it was the taste I've been searching for!💨💨🥃💎.
Thanks for absolving my sin with this video!🙌🏽🙌🏽
Looking forward to trying a bit of this! Many thanks Ralfy.
🥃 ... cheers old brother ... 👍🏻
How about adding the wine itself? I’ve been experimenting it with a bottle of Tawny Port and a cheap portwood blend.
Evening Ralphy, I tried Hepburns Choice, Caol Ila 9 year old, Killrerran 12 and Ardbeg wee beauty all good stuff. Happy Burns night to yea. Next journey is American bourbon.
From somewhere in the Salish Sea.
Chris
Hello,
thanks for the great report, it's absolutely realistic - top 😊
Best wishes,
Martin Neulen, from Bielefeld / Germany
👍🥃😎
Fantastic as always !
I have been following for a few years. I just haven't commented much. There's a New Old Pulteney out Called Old Pulteney Harbour. And I think its available at Tescos I have read
Oddbins gave me my love of longmorn in the late 90's back when I could afford it, not quite sure what happened there, loving your videos you have quite a back catalogue for me to work through 👍
Hi Ralfy! Thank you for great content. I suggest that you review “Connemara Peated Single Malt Irish Whisky”. Really looking forward to it!
I tend not to spend over £100 for whisky these days , however on my last visit to the good spirits company i decided to dig deep into my pockets and I'm now the proud owner of a bottle of 16 year old glenlivet from signatory , stunning stuff!
Hi Ralfy
Just wondering if you could do a video about the top 5 or more single malts that have the longest finish and that our quite oily/thick ?
Imagine Glenlivet 12 or Glemorangie 10 with a little of Abunnah or Glenferclass 105.
An excellent video, we should all give it a try. I have and will continue to do so.
I recently did this with armagnac. Had little over half of a bottle of Castarede 8yo 40%. Poured in a 0.2 ml of Darroze 40yo 48%. What a difference. It made it rounder, deeper, stronger, fuller, darker. I wish I could give it to some armagnac fans blind what they would tell.
This happens when you have some young whisky and they throw some old cask in there. Some legendary batches were created like this.
Any plans on reviewing the Lochlea 5 year old?
. . . no, too expensive.
Lidl Islay single malt @ 40% with 2 teaspoons of woods navy rum @ 57% - cheap cask strength Ardbeg - ish ;)
Very very interesting like always! Ok sherry could fit together! Could we really try anything or is there something to avoid?
Nevertheless it’s been a pleasure to watch ralfy 👍
I have a 3/4 bottle of a 1ltr aberlour 12 that I’m unimpressed with-I’m going to add a little port charlotte to the bottle!
try 1st in small proportions in glass to check is it work? Not always work so you can avoid wasting good stuff and another disappointing. 🥂🙋🏻♂️
There is another way to “up the sherry” which I have found via experiment. I soaked French oak cubes off Amazon (after cleaning with a short soak in Everclear) in sherry for several months. Pop a couple of those cubes (you can “second fill” use them too) in a bottle of higher ABV whisky and within a few weeks you have your own sherried whisky. You can keep them in longer too and it seems to do a custom second maturation. I have a bottle I’ve left them in for 9 months now and it’s better every time I taste it.
Any plans to review a meikle toir?
The tb blends are good, really good , fact of the mater is any grain whisky component should be minimal or really well aged. Deal with alot of 3yo grain whisky at work and it just doesnt do it for me.
Hello everyone 👋
New level of mixology oops blendology? 😂 And I'll stick to the classic laddie priced around 50 usd in my heavily sanctioned market 🫡😎 by the way sorry for the off topic and would appreciate your reply, people! We have some big peat 12(?) Sherry edition on sale around ( Eastern Europe😢)... Nevermind the price, is it worth trying?
Ralf, it's a good thing the bothy's made of stone or else that wind would blow it right down 😱
Blend Ho 🤞 🥽 ⚗️ 🧫 🥃 👍
Ralfy, can you say "purple burglar alarm" on your next video please?
😁
Even hodgepodge has its place, maybe to test whether your malt buddies are being honest with you.
I have a cunning plan :)
Why ? Because I can 😂