Nice video, Stuart. I never gave this a thought, not on a conscious level at least. The 2 most "common" for me seem to be colour (darker) equals more flavour and age (higher) equals better/higher quality whisky. Regarding the "primary flavour source", I'd agree with you on it being quite a high number with 80% from the cask, but of course it depends on the cask (first fill, refill, "wet" etc.) and how long the maturation of the whisky. I think it's a point that has so many valid answers. Older whiskies, of course it makes sense that more time in the cask means more time for it to influence the liquid inside. Just a few thoughts from my hand. Nothing scientific (it'll never be 😅), just some hunches, gut feelings and thoughts from the top of my head. Cheers! 🥃
For sure! Colouring is definitely an indicator of time spent in the cask, but it all gets a bit murky when there's colouring added. And, and! There are even instances of brands saying there is no colouring added when there actually is! I'm hoping this topic sparks some conversation, and I'm keen to hear about other myths too. Cheers!
It's only anecdotal, not scientific, but when corks have broken for me it has been when (or just after) I've first received the bottles (so a problem wherever it was previously stored), whereas I've had bottles on the go for up to 19 years with no cork-wetting and no problems. I've been convinced by people who have said that wetting the cork does no good and may do some harm, but I won't waste time now repeating their explanation...
Aye, it probably does cause more harm than good. I'm not sure where I picked the habit up from, but I will try and stop it. As you said, it is all about the storage conditions and how you keep them. Cheers.
The distillation process itself also drives the flavours in new make and hence final spirit , still shape , volume , lyne arm angle , etc etc
Aye, that's true! There are some out there that believe it all comes from the wood, which is obviously not the case. Cheers.
Totally forgot about the "watch your profanity" clip. What a classic lol
@@ryancollman7021 it is so good 😅
Right, Glen Kinky.
@@BDamen1984 kinky gets my vote 😅
Nice video, Stuart. I never gave this a thought, not on a conscious level at least.
The 2 most "common" for me seem to be colour (darker) equals more flavour and age (higher) equals better/higher quality whisky.
Regarding the "primary flavour source", I'd agree with you on it being quite a high number with 80% from the cask, but of course it depends on the cask (first fill, refill, "wet" etc.) and how long the maturation of the whisky. I think it's a point that has so many valid answers.
Older whiskies, of course it makes sense that more time in the cask means more time for it to influence the liquid inside.
Just a few thoughts from my hand. Nothing scientific (it'll never be 😅), just some hunches, gut feelings and thoughts from the top of my head.
Cheers! 🥃
For sure! Colouring is definitely an indicator of time spent in the cask, but it all gets a bit murky when there's colouring added. And, and! There are even instances of brands saying there is no colouring added when there actually is!
I'm hoping this topic sparks some conversation, and I'm keen to hear about other myths too.
Cheers!
It's only anecdotal, not scientific, but when corks have broken for me it has been when (or just after) I've first received the bottles (so a problem wherever it was previously stored), whereas I've had bottles on the go for up to 19 years with no cork-wetting and no problems. I've been convinced by people who have said that wetting the cork does no good and may do some harm, but I won't waste time now repeating their explanation...
Aye, it probably does cause more harm than good. I'm not sure where I picked the habit up from, but I will try and stop it. As you said, it is all about the storage conditions and how you keep them. Cheers.
Kinshie as pronunciation
Cheers my man! Sounds better than Glen-kin-heh...