Last Straw Distillery. The Whisky Rant Podcast Ep 79.
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- Опубликовано: 2 окт 2024
- We begin 2024 with the first of a series of interviews with various distilleries and whisky influencers. Starting only a few miles/kilometres from Rob’s home with Don from Last Straw Distillery. We try a lineup of whisky including the famous Rice Whisky!
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Port Ellen has stopped malting for other Islay distilleries. So they will have to malt their own. Port Ellen has started making whisky again with first expressions out in 2031!
Nothing against Last Straw, but I’ve read that rice whiskeys are _usually_ rather flavorless, at least here in the US. I tend to agree. I have a local rice whiskey where the mash bill is Carolina Gold rice, wheat, and malted barley. Don’t know the proportions, but when compared to your standard bourbons, it was rather flavorless. Strange thing is this whiskey is also 47.5 ABV and is non-chill filtered too. Yet it’s still pretty weak regardless. I can only suppose that rice can be done right but it really depends on 1) what kind you use, and 2) how much of it in the mash bill.
Don’t know if this matters, but a while back I was watching a video by a former Chinese chef who was teaching how to properly fry rice in a wok. He said he always uses Thai Jasmine rice instead of standard white American rice because it’s much more flavorful and has more nutrients. I fully agree having used it many times. If I had a still I’d put this to the test, because I tend to take the word of a decades-experienced East Asian chef when it comes to rice.
I’d think if any major whisky-producing nation could master this and quickly, it would be Japan. Which is why I’m on the hunt for Kikori. But because that country’s whisky industry is unregulated, who knows.
This is the first rice whisky I've tried. It's 100% rice, and it's great stuff, definitely full flavor
I'm not sure what Chinese cooking would have to do with distilling rice for the "most flavour". Chinese cooking more or less exclusively uses white rice, which by default has a milder flavour than brown/unmilled rice because it has been stripped of the outside husk. Last Straw is using Argentinian brown rice, which will have a stronger/nuttier flavour than any Jasmine white rice that would typically be used in Asian cooking (yes, Asian cuisine sometimes uses unrefined rice, but it's not super common). Brown rice is also more nutrient dense than white rice - again, because it is less refined.
@@meta4four bang on. Though we haven't worked with white rice, we assume that there wouldn't be much flavour there - same reason we don't distill from white all purpose wheat flour.
We had assumed similarly, until we tasted it. It's definitely a very pretty whisky - not punchy like a bourbon or a rye in the least - but it is flavourful and unique. And it's awfully fun to pour blind tastings for serious whisky drinkers and watch them try to figure it out. 😁
never heard of this distillery, glad this popped up for me! Hope to see it out in Manitoba at some point.
Cheers! We can ship by mail across Canada!
Hmm, would like to try this but not sure if we can find it in the US.
Not in the US - but we can ship across Canada if you're visiting, or have friends/family who can grab a bottle or twelve for you.
Appreciate the opportunity to share our whisky with you, and our stories with your viewers. We always love talking whisky with whisky people.
Excellent video. Thank you.
Is Rob preparing to tryout for a Flock of Seagulls tribute band or something?
😂