ralfy review 986 Extras - Caution with high-strength bottlings.
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- Опубликовано: 17 окт 2024
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Spot on
Straight outta the Bothy
@@patrickconlon86😂
It looks hard af
😂 your not wrong lol
Great vid as always Ralfy. The one thing I would say to anyone adding water to anything triple distilled (most Irish whiskeys) is to add the water in little drops. I've found that Irish whiskey drowns very quickly. Just an opinion of course.
Concur wholeheartedly with this
100%..
I would say this for young malts too
Thank you for mentioning the risk of throat cancer, Ralfy. I try to sip water every few sips I take of any whisky for this reason. Straight liquor, cigars, and other (hehem) “habits” that men used to practice in excess 50-75 years ago caused a lot of throat cancer I hear, during that era.
One of the best lessons you've given me, Ralfy, is to drink plenty of water while I'm enjoying my whisky. It keeps me hydrated, slows the pace of my whisky enjoyment, limits me to, at most, a gentle buzz, and I feel a hell of a lot better in the morning than I otherwise would. And I appreciate the whisky more that way. I'm glad I learned that lesson early on in my journey. Thanks!
Absolutely. Drink plenty of water along with your beer, wine, whiskey, whatever. Slows down the drunkification, easy on the liver, no hangover the next day. Water, water, water.
@@wasabista1613 Enough fresh ice-age water under the Sahara to last forever apparently HalleluJah
Hello Ralfy. This is a great lesson. The way that you explain it is so spot on. This should be taught in a classroom or used as a public service announcement. It made me think and understand how Whisky makers go about making it and how one can control their own Whisky experience. I sort of knew about what was taking place with the addition to water but never could really put it into words. Now I can use this information to tell others and we are all the better of it. Ralfy , you may have just helped out or guided people to a better life for those Whisky folk. I know that you have helped me with my Whisky journey and more enjoyable experiences , which I have talked to others about. Thank you for this video. We all need to watch this. Other channels should watch this very important information.
Grazie 🙏 dear Ralfy! I have been enjoying my pipe with a nice Latakia flake tobacco (campfire, anice and floral notes) with some Longrow heavily peated. A single dram sipping for two hours with 5 or 6 drops of water. What a perfect pairing which is a real pleasure . Thanks for sharing your thoughts and advice. Kindest regards, S.
I was once at a masterclass with Richard Paterson, who advised c37% was about ideal. We worked through how the flavours change as you keep adding water - worth trying out.
I like the idea of having more control over how I want to drink my whisky that I paid for. There are days that I like it at 40% and cold days I like a 50%+ abv. But quality not quantity. Appreciate your honesty with no bs added. 🥃🥃
Hi Ralfy, what an excellent and instructive Extras! So helpful and I agree with your advice wholeheartedly.
Approaching 69 now with plenty of past experience, the most telling point you made was to recognise the burn in the throat and back off. Watering in small amounts is so sensible, to pursue the burn, so foolish.
Nick from York
Substantive lecture on how to properly enjoy whisky if it is hiked up in ABV. As always, I am astounded and bewildered at your uncofined knowledge and eloquence (nips your senses, dulls your palate, stifles the ability to taste the dynamics...). Chapeaux bas monsieur! Great night.
This is an important topic and as a community we don’t talk about it enough. Thanks, Ralfy. Cheers!
Very informative and on point Ralfy. I'm still not that keen on adding water to my whisky so have plenty to learn in this respect. Your knowledge, experience and the willingness to share it all with us certainly help many people enjoy their liquid much more. Keep bringing us more quality videos. Cheers!
Thanks for the heads up on the cancer bit. I didn't know that. I've had a couple times where people kind of made fun of me for adding water, but I really have noticed there's more smell and flavor when the sting of alcohol is reduced. I once fell asleep before I could finish a glass. I tasted it in the morning and couldn't believe how smokey it was when all the alcohol burn was gone! It was a whole new flavor profile.
Always a pleasure to ear your lecture. Until next week.
Greeting Mr Ralfy, thank you so much for this video, I have been buying cask strength single malt a lot lately and even that I add water I never thought about the burning feel and always thought it is a good thing. What I love more than your spirit knowledge is your awareness of how misusing alcohol can be devastating. I hope someday I see you in person.
Fair enough with your review Ralfy, just finished off a Cadenheads Scapa 10yrs old at 62.9% for a special occasion, the glass and tea spoon where there and it was really something special. What you don't mention is the lower the ABV the less tax is paid by the distiller. Do you remember when the outcry that was heard from the gin drinkers when they reduced it 37.5% to pay less tax. GORDONS !
Not sure that is true in different regions.
My brother is an ENT oncologist and could go on and on about cancer patients who had a habit smoking in combination with high strength alcohol. Doesnt mean we have to abstain completely, just be mindful of the stress that liquor for example puts on our bodies and moderate ourselves accordingly.
I rarely drink more than 1 dram in an evening, so figure I’m relatively safe… and my body does an annoyingly good job of telling me when to ease up: the booze (whatever it is) suddenly doesn’t taste good. Annoying, but good in the long run.
I’ve started exploring blended malts, most seem to be 40%, adding water seems to drown them before you can say jack be nimble. It does give you a lesson in restraint….drop by drop. Another great info vlog.
Excellent and interesting information there ralfy about effects of high % alcohol on the body ..best reviewer out there bar none !
I was in awe, when I first saw Scotch Mist !
It swirled up like a little tornado!
on the world tour, I've been pretty impressed with some Italian and French whiskies. Definitely something to look at more in general.
Thanks for the advice, my friend, even though I always add water to my whisky different amount pending on what I’m drinking, I never knew that you could get cancer with very strong alcohol.
Things you never discussed with your primary physician. Really enjoyed this and all of them. Thanks Ralfy!
I recently found an independent bottling of 17-year-old Highland Park that comes in at 64% ABV. It's far too strong to drink straight, but adding a generous amount of water reveals an amazing whisky that blooms with gentle notes of vanilla, lavender and lemon on the nose. For any of you older guys, the nose is very reminiscent of Drakkar Noir men's cologne from back in the '80s - seriously! Fortunately, it tastes like a fine whisky on the palate, not like cologne at all. So yes, water will vastly improve a high-strength whisky - good point, Ralfy!
Of all your excellent reviews and extras, this one stands out. Congratulations and thank you for the valuable information you have conveyed
Superb information Ralfy. I've forwarded the link to my whisky appreciation group (appropriately named "The Malties"). Hopefully we lovers of higher strength spirits get your message.
Man that was packed with good info Bravo Ralfy!
My joint favourite Whisky is Irish..
Copperhead - Writer's Tears.
Marks and Sparks had it for about 30 quid about 4 years ago..... I had vouchers too... bonus!
When tasting spirits on the WSET course we had to dilute 1:1 with water, so the 40℅ers were diluted to 20%.
Alcohol is indeed an irritant and I often get nose and throat irritation (green gunge anyone?) the next morning. A small price though, for the enjoyment.
Hey Ralfy,
thank you for the reminder to the risk of getting throat cancer, when regularly consuming high strenght bottlings. It indeed was very educational. Over time an after tasting hundreds of whiskys in the last ten years, I not only became familiar with cask strength whisky, I'm indeed so familiar, that I often are not able to guess the level of strength correctly.
Regards and have a nice time!
New York whisky club malt mention: meeger maniacal malty mentioners. Thank you 😊
. . . now on the M-mention List, thanks !
I agree, water is very helpfull. for the whisky to develop. Strangely enough, I experience no effect of water with high strength rum, cognac or armagnac. The alcohol burn stays and the flavours get thinner. Thats why I don't go higher than 48% with these spirits. Maybe a nice subject for an EXTRA,
"Meow!"
🤣 Magnificent creatures...
Great advice. I find even with 50% I have to treat it like a cordial and add water, or else it's too uptight and all I get is concentrated spice or pepper. Of course out of curiosity I have tried my 60.9% Caol Ila by North Star neat, on the tip of my tongue, and it just vaporised immediately and made me cough. Not something I'd want to get used to - far better to play with different amounts of water.
Valuable information, Sir! Thank you Ralfy.
Corryvreckan (57.1%) is the only whisky that tastes better to me without a splash of water. I can’t explain it since I almost always prefer some water.
It's Wild Turkey Rare Breed for me. It drinks more like a 50% than a 58.4% ABV whisky, and adding any water whatsoever just completely destroys the flavour and mouth feel. Maybe it's a bourbon thing.
@@FEWGEE1 I got sick as a dog on bourbon when I was 10 and at 61 I still can’t stand the smell. The Corryvreckan (I LOVE SCOTCH) tastes horrible to me with water, but delicious out of the bottle!
tbh I rarely find water to be an improvement.
Whisky however, is a great improvement to water, and I highly recommend you pour your water into your empty whisky glass.
@@FEWGEE1Wild Turkey is quite a unique thing..
My first Barrel Strength whiskey was Jack Daniel's Single Barrel | Barrel Strength @ 64.5% ABV.
(A damn fine whiskey I may add, and one that I recommend you review at some point, Ralfy. It has received overwhelmingly positive praise! It is miles and miles away from their mass produced products)
That first sip very quickly taught me to respect cask strength whisk(e)y.
This was further cemented when I attempted to drink Elijah Craig Barrel Proof C918 @ 65.7% ABV neat. The flavours were clashing and smashing, but with water choreographed themselves beautifully.
Many thanks for the video, Ralfy!
That ECBP is amazing. And even more so with water 👍🥃
A friend bought me a bottle…. “I thought you may like some Irish Scotch…. It’s single malt” 😂 Turns out it is single grain Teeling, matured in CabSav casks. 46%ABV. I would never have bought it for myself… not a bad drop
Hey Ralfy… good fortune has fallen upon me, I picked up a Deanston 12 and thought wait a second as I brought it home…this is much darker than the Deanston 12 I have at home a large fair amount darker. I now get to compare a bottle that’s has been in the shop no less than 5 years according to the small(honestly kinda dilapidated store) all for the price of 52$( when I usually see bottles of Deanston 12 they run high 50’s-mid 60’s)) I am so excited to A and B compare them.
Great one Ralfy. Should be told again and again. And again
This is first Ralfy video I've viewed in about two years. I feel that there's more negativity towards big distilleries here than there was before. Now don't get me wrong - I do prefer the smaller distilleries and the independent ones, but to say that the chill filtration is to hide the flaws of the whisky is a bit too much. Sure I like my whisky at it's most pure form: no colouring, no chill filtration and preferably cask strength, but I do get the point of chill-filtration as well. It's mainly for the mainstream - the people, who don't consider themselves as whisky enthusiasts. It's for those, who would probably consider the whisky spoiled if there was any cloudiness in it. And those people just might be future whisky enthusiasts, who - if left with just an un-chill filtered whisky - might loose their interest in said product all together.
I can admire your sentiment of inclusivity. But I don't understand the negative factor attributed to NCF for a novice.
If it's the scotch mist, the visual effect in the glass, that we generally assume to be off-putting factor then it's easy to connect the dots.
We simply follow the money. Large corporate multinationals look at their profit based and see that the large Asian market prefers a clear drink.
The negativity in the whiskytube community is the disappointment the we feel when our favorite drams are not available with integrity and the larger corporations are still making no consideration for our tiny share in the market.
I could ramble on about different brands and Diageo and the such but the current state of affairs is evident in the brand new distilleries that are bringing to market integrity bottlings.
The situation that has been created in the last 2 years is the contrast that the enthusiastic community here has new and exciting whisky, young whisky and that the global inflation and the high cost of start-up companies has made our spending decisions even more critical.
To buy a 40% Dalwinnie or a 46.8% Ardnamurchin?? That is the question.
I now add water to all of my drams, including the 40-percenters. I'm turning into Ralfy.
Hey Ralfy, thanks so much for enlightening us with your knowledge!
I have a couple of questions that need your help to understand the Cask Strength and the Water Down process.
1. When is the spirit water down? As soon as it goes after the second distillation, before going to the cask? Or before bottling?
2. When we read 50% ABV in the label, does it mean Cask Strength? Or the whisky was water down from 67% to 50% before bottling and cannot be called Cask Strength?
3. Can we assume if the ABV is bigger than 46% ABV is Cask Strength? What is the rationale to call Cask Strength a whisky?
Thanks so much 🥃!
Nice Extras review! I like the idea of a world tour also. You’re the best!
My mum's old cat loved whisky. She'd stick her paw in the glass and lick the whisky off, whereas beer or wine she'd stick her face straight into the glass and lap up. Always had to keep an eye on her when we had drinks.
17 yr old Benrinnes just dropped on master of malt for less than 80. Craft presentation independently bottled by them
Does it mater what water you use to add to the whisky?
. . . so long as it is clean and pure.
Adding water means your bottle will last longer too
Hi Ralfy. As usual, you talk a lot of sense. I've long followed your advice when it comes to adding water, and this has given me even more food for thought. A couple of side questions: as you've been talking about cask strength whiskies, do you know anything about the Signatory Vintage Cask Strength 2005 17 year old 'secret Speyside (M)' whisky that's been popping up at online retailers and auction sites? Supposedly (and both the auctions and retailers claim this), the "(M)" means it's Macallan, but do think it really is? A 17 year old Cask Strength, natural colour, non-chill filter Macallan for (if you shop around) about £137 seems too good to be true! And, my other question is, as you were reviewing the Dingle - has the secondary market bubble burst on Irish whiskey? I've just bought a Bushmills Millennium Malt for £140 at auction, which is the same price I paid for my first bottle of it 15 years ago. I've seen them go for big bucks in the past, but either this 'slipped through the summer auction net', or prices are falling. I'd be interested on your comments, if you get a chance. Cheers, and keep up the good work!
Thanks for the whisker (with an e) review Billy....
Ralfy I like to experience first at full strength neat then after a few drams from the bottle then later try with water. But wondering if you drink water by itself between drinks of whisky does that help at at reducing the risks of throat cancer ??
I have a 28 year Bunnahabhain at 53.2% abv. How much water can I add without destroying it?
53% is eaay. Try 1st sip neat to meet full flavour and next add one by one drop to see which one suit perfect for you. Very good idea before drink higher strenght whisky is start(calibrate) your taste buds with lover abv whisky, 40%-43% one dram. 👍😁🥂🙋🏻♂️
Hello dear Ralfy!
May I ask if my malt mention is considered? I've posted a comment last September (18th of September), on Ralfy review 944 Extras; stating: "Hello, Ralfy!
I've been following your videos for quite a while, and I've continuously found joy and knowledge in watching your reviews and extras, and you've helped me a lot in expanding and enhancing my whisky experience, and in having better malt moments along the journey, even during extremely hard times..
I have a malt mention, and I really hope it makes it in one of your videos:
Hello, Marvelous Mirthful Moonlight Malt Mates..
And thanks for your amazing, genuine, joyful and informative stuff..
Sláinte!
Amin"
I hope I can make it in the malt mentions.. It would mean so much to me..
And many thanks for your uplifting work!
Amin
Great video and excellent information 👍
Fun(?) Fact - water and ethanol are both polar molecules and are thus miscible from a chemistry standpoint. That means that they mix so well that were you to add precisely 50 mL of water to precisely 50 mL of ethanol, you will end up with slightly less than 100 mL of total volume.
Rum Rascal here. I've been thinking about this topic when it comes to older rums bottled at high strength. How do you balance adding water with older, higher strength rums? I have found that rums, especially older ones, take less water and seem more gentle in terms of burn. Some older high strength rums fall apart with too much water, but I feel like I need to add water to bring that dangerous strength down. I would like to know your thoughts, community. Alex in New Jersey, USA
Sorry, can't get past Islay! Tried some rum and bourbon but no, not for me or my best chum in Sydney. Would like to see Laphroaig10 Caask restored back to 09! When it had mist and bonfire. Looks like the 9 year old Cadenheads Ledaigwill go down as my all time favourite.
Rally, thought I would share this …
we were tasting a SMWS Ben Nevis 11 yr old bottling at cask strength (~63%), it absolutely collapsed after being diluted to about 55-57%, the overall experience being very ethanol dominant and not pleasant.
Admittedly, we were doing 10-15 ml pours to keep the alcohol intake down but do you think the add water rule always applies ?
Yes, indeed! This danger is always there! Thanks for the warning! It needs to be said sometimes!
The danger is even higher if - as many do - you also smoke a cigar or a pipe with your whisky... (which of course doesn't do good things to your taste buds and smelling tissue anyway) (and ok, I wrote this before I saw you mention it).
However, acknowledging everything you say here, I will, from time to time, have one or two sips of full strength. But never a whole glass!
This is a silly but genuine question…. What would happen/benefit a whisky if one filled a barrel with whisky that has been bottled? Would it age/finish/change in the same way if the whisky hadn’t been bottled?
Thanks for another great informative video
Veru interesting, Ralfy. Congratulations.
Ok, now I need to pour a dram..
Me too!
Malt Mention: Malti Multiplying Memory Makers!!
now on the M-mention list, thanks.
Great info Ralfy !! Thanks a lot!
My Little Cat has been unwell... but she responded to the aroma of Bunnahabhain....
I agree with you. I'm even adding water not only to a cask strength, but even to a whisky with 46%. And most of the time the result is very enjoyable. I know that some purist people say that you have to taste your cask strength wihsky at cask strength, but I'm not convinced and I also think that these people are going to miss an important experience by not experimenting with some water...
Ralfy spitting out the hard facts on this one!
I suppose I am lucky in the fact that I have zero desire to drink alcohol, regardless of type, every day or even every other day. Sometimes I go a week or so without a drop. Same thing with cigars. I've gotten to the point though I don't drink alcohol while smoking cigars. Each muddles the flavor of the other. Cigars and coffee or tea seem to go together far better.
Of course the slow rate at which I drink whiskey puts me on a very slow malt journey.
Very informative!
I too appreciate your honesty! nice one.
I know you have always reiterated the importance of integrity malts and transparency from the distillers and indie bottlers, but I was especially struck by the emphasis on the higher risk of throat cancer due to the abrasive effect of high strength ethanol. If this really is a serious risk with proven statistics then without trying to put a damper on the magic of malt moments, I guess it needs a higher profile and some sort of jingle to do with whisky and the water that releases the flavours and literally gives life.
love billy!
Love your videos Ralfy, the bit about cigars is complete rubbish though, I've been a cigar connoieur for over 11 years and I do not ever, in the slightest bit inhale my cigars and have beautiful lungs checked every year. 😊 As an American I prefer the boiler maker way of cleansing the palate, glass of whisky with a healthy splash of water and an ice cold lager to wash it down between sips. Cheers bro
This is very useful from mono malt mankind’s motivator.
Thanks Ralfy. Have you got any data or supporting evidence behind the ABV and throat cancer link you can share?
From what I could found any alcohol drinking increases risk. Beer and Liquor oddly worse than wine but could be lifestyle related.
In other words we just don't know if abv has an impact and certainly there aren't yet cohorts in studies who regularly drink 50+%.
Paper: Type of Alcoholic Beverage and Risk of Head and Neck Cancer
Education thanks very much
Hey Ralfy, want another Malt mention? Well here it goes: Hello you Malt Ralfaholics...
There want do you think ?
. . . needs to be all 'm' words 😊
I drink a full pub glass full of water with every 2 oz pour of whisky. Your body needs water in order to process alcohol.
I think there is one more thing to this. If you drink only CS whisky for a month, you "burn" your taste buds. Go back to your diluted whisky, and you will taste less flavor.
And speaking about World Whisky, I think Europe is the next big thing with distilleries like Elsbrun, Armorik, Stauning, Kyro.
It doesn't need soda, it doesn't need ice. It's like Robin Laing's song. 😂
Does whisky at 40% not burn when you try to light it?
I bought a James Eadie Glen Elgin 11 yr Cask strength hoping it would be nice. Total opposite of that. Its Hot and when water is added nothing redeeming comes of it. It was a bad buy. And I usually like cask strength malts, but this, this is just a bad buy.
S**t happens 🤷♂️. Its part of a journey. I recommend you todays Gwhisky review of Glen Elgin 12. 👍😁🥂🙋🏻♂️
thank you, ralfy 😎
Hey Ralfy,
First off, a lot of respect for your vlogs. I have loved watching them for quite some years, and I think your "down to earth" approach is very appealing. You're even a cat lover, just like me!
However, on subject: I have some doubt in the need to be educating people in regard to the strength at which you may / should drink your whisky. Pointing out the risks of drinking at high ABV strength is probably obvious to all if not many, but not helping my (and perhaps other) whisky drinkers. Why? Because I happen to disagree with your opinion to have any whisky diluted. I strongly believe whisky is an experience, which we all are entitled to do the way we like best. But above all: living in a free world, we are all able - and expected - to find out what is best for us in life and what is not, would you not agree?
On a sidenote: this message comes from me, being your whisky friend (I hope) and geek like you, but also someone who is occupied with analysing whisky on a daily basis (professionally).
With warmest regards,
Sándor
Bells 50cl straight from plastic 🍼 bottle whisky intro yeh ralfy?
Going higher neat
Fire 🔥 water
Only 1nce 😆
I can think of a few 40% scotch whiskies that held together ok but I think scotch whisky needs to change the legal minimum to 43% to keep it above the other whiskies world wide.
Good info 👍
Drink my whisky 46+ ..neat..single malts..
....cocktails..rum..
Not drinking 40% whisky..or blends
Meanwhile some german whisky reviewers: "ah this bottle has a burn to it, i dont like it that much (puts 58% whisky aside). No i dont dilute whisky because if they bottle at CS, they want me to drink at CS".... Cant get my head around how anyone can take (most) german reviwers anywhere serious on whisky.
Love your content, Ralfy, but bourbon is whisk(e)y. Whisk(e)y is distilled spirit made from some grain(s) and matured in wood. Scotch is whisk(e)y, bourbon is whisk(e)y, it's all whisk(e)y.
One of the most irritating things to me is when dudes drink cask strength whiskey and ware it like some sort of badge of how manly they are. It's just insecure macho bulshit! I just think to myself that by adding water, I am tasting more by braking apart those layers of flavour tightly stacked apon each other.
I remember about 10 years ago I bought a bottle of George T Stagg (before you had to sell a kidney to afford one!) It was bottled at 71.somthing % ABV. I stupidly forced myself one night to drink a neat pour. My tongue was numb for 3 days and I couldn't taste anything! I soon realised that the sweet spot flavour wise for a 30 ml shot was about 20 ml of water. With this I found I was rewarded with an uncanny (and delicious) apricot jam flavour.
Hey there's no arguing the facts about health, but while I water down accordingly, nothing near to the extent you are advocating for, so I tried, and if thats how I should enjoy whisky, then I'll never whisky again.
that was meant to be dingle
Thanks for the info Ralfy. Get a "Bell's" for Billy so he doesn't kill the birds
are the bottles getting bigger ralfy
. . . no.
and then there are overproof rums...
Malty meowty moggy malt mention.
Are you Zorro in your spare time?
Who asking, Sancho Pansa? 😋👍😁🥂🙋🏻♂️
Sounds good what you say, so why is everyone desperately looking for high proofs and then having to dilute them? They criticize whiskies under 46% and don't think that the producers are saving them an extra job?