After 63 years my daughter got me some Johnnie Walker Blue for Christmas and I discovered I liked whisky but knew nothing about it. I discovered your videos and want to thank you for the way they have helped me develop my appreciation for the distiller's art. I told my adult children about them and now they use them to select my birthday and Christmas presents. On a side note; every parent should develop an appreciation for Whisky, it gives your children something to get you as a present that has a wide range of prices, and that you will always enjoy receiving. On a completely random note; for some reason Rex always reminded me of John Larroquette. Go figure.
5 лет назад+29
Woohoo! After 2 years, one of my comments got read! And then they go into slapping a chicken. Upstaged by a chicken slapper. Yup. That just happened.
The chicken slapping scenario was faulty... You might set the oven to that temperature, but you only cook the chicken to 165F... Error carried forward, partial credit awarded only.
I remember as a wee child seeing my parents work with peat moss in the yard, but my memory is purely visual. I clearly missed out on the aromatic experience, and I'm doing my best to make up for it in peated Scotches.
Bowmore 12 was the first whisky I ever had. I was 16 or something, and my dad got it as a gift but he never drank it, so I would sneak swigs of it from the bottle when he wasn't around. I didn't know what it was, but I liked the kick and the warmth in my stomach.
Thanks for reviewing this one! I recently got it as a gift from my wife and I could drink this all day. Other reviews I’ve heard think it’s too simple and not interesting. Not in my opinion!
Hey guys one of the Tribe Gentry here, I have a question, if you put fresh made whisky in a sherry cask first for several months, then move it into an Oak Barrel to age for several years, what effect do you think "reverse finishing" would do to the whisky and do you know if anyone has tried it.
I've been waiting for this review since I started drinking whisky. It wasn't the first scotch I had but it is the one I like best out of all whiskies I've tried so far.
As a Laphroaig, Ardbeg, Abelour, Lagavulin fan, I was shocked at how gentle, smooth, and sippable Bowmore is. That's what I get for liking Face-punching-gunpowder-peat whiskies
Idk why I picked this video to finally comment but I love the videos guys. I live in New Braunfels TX not far, anyways thank you guys for bringing me into this vast world of whiskey 🥃 cheers
now one year after I bouth this bottle I finely like it. In the beginning the peat overwhelmed it, but now its sweet and nice. well i did drink it on the back of one of my favorites, the Highland Park 12
Going down in 2 weeks, can't wait to see you MBs.... and get my Eleanor!!!! Hope to see the Vault when we visit on the 8th!!! Too late for the meetup, but time on the deck is time on the deck!
I still want to see Daniel’s tour of scotch with one from each region. He mentioned that he does Bunnahabhain (I believe?) for Islay, and I really want to hear his logic.
I can tell you here! I typically give the Tour of Scotland after classes at Wizard Academy. 70%-80% of the people in that group have never had scotch, or think they don't like it. I use Springbank 12yr Cask Strength to beat the shit out of them and immediately follow it with Bunnahabhain 12yr to surprise them with what they were certain was going to be a smoky whiskey. When you surprise them with something like that, it completely resets people's mental approach to "scotch". Inevitably we turn at least have the room into new scotch drinkers.
@@JakeGunst86 There aren't too many Lowlands distilleries. I'm thinking Auchentoshan, but Daniel seems to really like Ailsa Bay. For Islands, I'm guessing either Talisker or Tobermory/Ledaig.
Every Sunday, my local liquor store (Hazel's) has a sale. They send an email the night before and as soon as I get it I'm looking up to see if you've reviewed it and it seems worth the price. Tomorrow, Bowmore 18 is $99
wow I learned something today! I'm excited to see if I can have a chicken fully cooked by the end of the weekend now. Also this Bowmore is fantastic, I have tasted it before and I fell in love!
i'd like to see you guys do more independent bottlings, specifically with Bowmore. I would be interested to see what you guys make of the cask strength, unchill filtered and un colored whisk(e)y's from companies that don't normally offer that in their line like Bowmore
In my opinion, the Hat of Generosity and the Wizardly Robe of Wizardly Things are the two greatest aspects of this show, perhaps even better than the mooch and the hobbit...
Hey all I need some help, I'm over sherry scotch and I think I'm ready to head towards smoke. I had Bunnahabhain 12 as my starter, but it's a sherry aged whiskey so I'm not too excited about it. Was thinking Bruichladdich Classic instead. Any thoughts or suggestions?
Chicken does only need a core temperature of 65C or 150 f. As seen in sous vide recipes. A good chicken won't be above 85C or 185F at its core. High temperatures 140C or 285f are however required to make a crispy skin and for the maillard reaction (a brown crust) . The chemistry involved in cooking will probably significantly throw of the equation.
2 things... 1). Would toasted Peeps be considered yakitori? 2) Gordon Ramsay would have a fit if you overslapped a chicken (400 degrees F is 220-230 degrees higher than you need for optimum slappulance).
My only issue with the chicken slapping equation is that the temp is too high, the internal temp only needs to reach 165 F to be cooked. Say 200 F for science purposes.
I suspect that you could slap a chicken well beyond the stated calculated value and NEVER cook the chicken. The kinetic effort would pulverize the chicken into raw protoplasm well before it would be “cooked”. A Whiskey Tribe episode to test this hypothesis would be an all time highest viewing. You could also test which whiskey pairs best with the result.
Good news, you wouldn't need to slap the chicken until it reaches 400 degrees, the internal temp of chicken only needs to get to about 165 degrees (white vs dark meat dependent) to be fully cooked; so there is hope!
A little glimpse at vintage Rex on this one. I care so little, it's gone full circle and now it's the single most important thing in thing in my life right now. haha
We've got a Bowmore 12 in at the moment and I think it's a really nice, balanced Islay. But the amount of fake colour in that 18 is shocking! 18 years that liquid's been maturing and they go and dump a oil tanker's worth of E150a into it! I do wonder if that volume of colourant would have an effect on the taste. I don't know. It's just so unnecessary either way, and I think it's doing the whiskey a disservice by making it look gimmicky and artificial when it's actually a nice dram.
But did he account for the radiation of the heat through the chicken? I would think that the one-slap method would leave a charred handprint of totally burned chicken, while leaving the other side completely raw.
You're not getting away with this Daniel!!! 2 episodes ago you mentioned this "And we drugged a bunch of our somm's over there" What happened?! Is this why it's called the wizard academy? The moment you step in the building you start seeing magic and leprechauns drinking whisky? BTW , I love how Rex just replying with "Oké" .. like it's just the average day at work.
Hoping you can add some insight and knowledge and while doing that Rex can look cool and up his mooch level. Most people believe that Blantons is made, bottled, and owned by sazerak. My research shows that is only true for the first two things and that it is actually owned by Age International who is owned by Takara Holdings inc. Am I right and if so what do you both think about Takara letting people believe that Buffalo Trace does everything. Brilliant or dishonest?
Rex has a few more pours and starts to think, i can do this. Daniel walks into his kitchen late at night and finds Rex just throwing hay makers at a frozen chicken
The number of things Daniel has not admitted to doing is a shorter list than the list of things he claims he has done. So far he has not: Been a fireman Been a longshoreman Been a samurai Been a nuclear plant operator Been a mercenary Been a fur trapper
Now that we have solved the chicken slapping mystery we can get onto more pressing eternal questions like, what is the load carrying capacity of the African Swallow
"Yeah officer she is 15... NO SORRY SHE IS 18 I WAS LOOKING AT THAT 15 YEAR OLD OVER YONDER!"
After 63 years my daughter got me some Johnnie Walker Blue for Christmas and I discovered I liked whisky but knew nothing about it. I discovered your videos and want to thank you for the way they have helped me develop my appreciation for the distiller's art. I told my adult children about them and now they use them to select my birthday and Christmas presents.
On a side note; every parent should develop an appreciation for Whisky, it gives your children something to get you as a present that has a wide range of prices, and that you will always enjoy receiving.
On a completely random note; for some reason Rex always reminded me of John Larroquette. Go figure.
Woohoo! After 2 years, one of my comments got read!
And then they go into slapping a chicken.
Upstaged by a chicken slapper.
Yup. That just happened.
I know how you feel
The comment of mine that they chose was about scotch and ho-ho's
Poblano pepper sir chicken slapper :)
MrJacob1981 perfect for Chile rellenos
Thank you. I remembered it 5 minutes after we quit shooting :-)
@@WhiskeyVault I'm just watching, and Pablano came to mind.
could be a hatch pepper that your thinking of... southwest style
Also, is this the Genesis of the "Chicken Slap" meme?
The chicken slapping scenario was faulty... You might set the oven to that temperature, but you only cook the chicken to 165F... Error carried forward, partial credit awarded only.
Mark Lewis He also forgot to include heat of fusion, since it was frozen to begin with.
They're cooking it from frozen, I can't imagine they intend to eat it.
I remember as a wee child seeing my parents work with peat moss in the yard, but my memory is purely visual. I clearly missed out on the aromatic experience, and I'm doing my best to make up for it in peated Scotches.
Bowmore 12 was the first whisky I ever had. I was 16 or something, and my dad got it as a gift but he never drank it, so I would sneak swigs of it from the bottle when he wasn't around. I didn't know what it was, but I liked the kick and the warmth in my stomach.
Thanks for reviewing this one! I recently got it as a gift from my wife and I could drink this all day. Other reviews I’ve heard think it’s too simple and not interesting. Not in my opinion!
Poblano Peppers
Hey guys one of the Tribe Gentry here, I have a question, if you put fresh made whisky in a sherry cask first for several months, then move it into an Oak Barrel to age for several years, what effect do you think "reverse finishing" would do to the whisky and do you know if anyone has tried it.
Macallan has scotchwhisky.com/magazine/latest-news/21142/new-macallan-concept-explores-the-unusual/
Bit of a gimmick really.
I've been waiting for this review since I started drinking whisky. It wasn't the first scotch I had but it is the one I like best out of all whiskies I've tried so far.
Try a bowmore tempest
As a Laphroaig, Ardbeg, Abelour, Lagavulin fan, I was shocked at how gentle, smooth, and sippable Bowmore is. That's what I get for liking Face-punching-gunpowder-peat whiskies
Good Morning all you Magnificent Bastards!
Magnificent glorious bastards
For me it's good evening xD
Good evening to you
Idk why I picked this video to finally comment but I love the videos guys. I live in New Braunfels TX not far, anyways thank you guys for bringing me into this vast world of whiskey 🥃 cheers
That's the best comment and response ever!!! Love it!
BRB, I now have to slap a chicken 23k times to see if I can cook it.
skip the fire, slap the bird
of course you will also cook your hands in the process
Bowmore is the Dalmore of Islay.
Brings a whole new meaning to slapping the chicken.....
Now I want a chile relleno burrito and a whisky.
now one year after I bouth this bottle I finely like it. In the beginning the peat overwhelmed it, but now its sweet and nice.
well i did drink it on the back of one of my favorites, the Highland Park 12
Chile california? I think that is the pepper you were looking for. Or poblano.
Going down in 2 weeks, can't wait to see you MBs.... and get my Eleanor!!!! Hope to see the Vault when we visit on the 8th!!! Too late for the meetup, but time on the deck is time on the deck!
please review the puni alba, or the glengoyne legacy 😊
Wow..... some serious bar design and collection goals here...... That's my dream man cave....
I still want to see Daniel’s tour of scotch with one from each region. He mentioned that he does Bunnahabhain (I believe?) for Islay, and I really want to hear his logic.
Whittington's Journey of Scotch
I can tell you here!
I typically give the Tour of Scotland after classes at Wizard Academy. 70%-80% of the people in that group have never had scotch, or think they don't like it. I use Springbank 12yr Cask Strength to beat the shit out of them and immediately follow it with Bunnahabhain 12yr to surprise them with what they were certain was going to be a smoky whiskey. When you surprise them with something like that, it completely resets people's mental approach to "scotch". Inevitably we turn at least have the room into new scotch drinkers.
Whiskey Vault thanks! I’ve been curious about that for a long time. What do you do for Islands/Highland/Speyside/Lowlands?
@@JakeGunst86 There aren't too many Lowlands distilleries. I'm thinking Auchentoshan, but Daniel seems to really like Ailsa Bay. For Islands, I'm guessing either Talisker or Tobermory/Ledaig.
I'm on a power Engineering FB group and thats where that question was solved...they forgot to add in the coefficient of friction for poultry...LOL!
Couldn't agree more with the Mcclelland's Islay, it is a very good young whisky for the cost. Always on my shelf. You guys should review it!
This is a fantastic pour and probably my fav at the moment with Balvenie Caribbean cask
How about Bowless?
Best episode yet, purely based on the chicken question. Cheers!
Every Sunday, my local liquor store (Hazel's) has a sale. They send an email the night before and as soon as I get it I'm looking up to see if you've reviewed it and it seems worth the price.
Tomorrow, Bowmore 18 is $99
As I was drinking this tonight I was thinking about how this is the perfect gateway to peat as well.
That pepper is used in the Mexican dish called Chile Relleno- which translates to Filled Pepper
You must review Islay mist 8 if you like the Mclelland Islay single malt.
wow I learned something today! I'm excited to see if I can have a chicken fully cooked by the end of the weekend now. Also this Bowmore is fantastic, I have tasted it before and I fell in love!
Things you thought you'd never hear in a tasting review: "This is a garden!"
Or slapping a chicken
Ok, so we now know how hard you have to slap a chicken to cook it, but what I want to know is,
When you choke a smurf, what color does it turn?
I found my internet home with this episode. These are my people
i'd like to see you guys do more independent bottlings, specifically with Bowmore. I would be interested to see what you guys make of the cask strength, unchill filtered and un colored whisk(e)y's from companies that don't normally offer that in their line like Bowmore
This has become my all time favorite whisky. So damn much going on every time I drink it.
Hey guys... Could you review Oban Little Bay please?
The memes that have come from the chicken question are gold.
Question WV
What is your go to whisky (everyday)
I think Daniel was thinking of a poblano pepper or maybe a cubanelle (aka Italian frying pepper)
Anaheim pepper (aka hatch chile)?
Or a Poblano.
In my opinion, the Hat of Generosity and the Wizardly Robe of Wizardly Things are the two greatest aspects of this show, perhaps even better than the mooch and the hobbit...
No McClelland's Campbeltown?
Hey all I need some help, I'm over sherry scotch and I think I'm ready to head towards smoke. I had Bunnahabhain 12 as my starter, but it's a sherry aged whiskey so I'm not too excited about it. Was thinking Bruichladdich Classic instead. Any thoughts or suggestions?
the classic laddie is excellent, but do not expect smoke nor peat. how about a nice talisker? or the bowmore 12...
@@bocserobert3839 thanks, I guess I have to try 2 or 3 at the bar before commiting to a bottle.
Anaheim chile or roasted green Chile from New Mexico, that's the pepper note it sounds like you're looking for
You thinking of Shishito peppers?
400F (204C) is a bit warm for chicken considering the recommended internal temp of chicken is 165F (74C).
baking temp, maybe?
Chicken does only need a core temperature of 65C or 150 f. As seen in sous vide recipes. A good chicken won't be above 85C or 185F at its core. High temperatures 140C or 285f are however required to make a crispy skin and for the maillard reaction (a brown crust) . The chemistry involved in cooking will probably significantly throw of the equation.
You should do a review/ comparison of the hibiki Masters Select
We need more Bowmores
I can't stop laughing at the physics proof to slapping a chicken! Great episode!
Any interest in reviewing an 80/20 smoked corn and malted barley new make? (I’m not a rep haha)
How does it compare to the 15?
2 things... 1). Would toasted Peeps be considered yakitori? 2) Gordon Ramsay would have a fit if you overslapped a chicken (400 degrees F is 220-230 degrees higher than you need for optimum slappulance).
My only issue with the chicken slapping equation is that the temp is too high, the internal temp only needs to reach 165 F to be cooked. Say 200 F for science purposes.
At 200 degrees wouldn't it result in a dry over slapped chicken 🤔
@@charlesashworth6805 i lold
charles ashworth why yes I believe it would, better than the burnt leather the equation calls for at 400 F
The Whiskey Tribe is the best. And now clearly, also the smartest.
Do you have any german whiskeys in the Vault? Like a St.Kilian ?
Bastard Burrito Basket: Bowmore 18 and a burrito with a charred poblano
Great review guys
I suspect that you could slap a chicken well beyond the stated calculated value and NEVER cook the chicken. The kinetic effort would pulverize the chicken into raw protoplasm well before it would be “cooked”. A Whiskey Tribe episode to test this hypothesis would be an all time highest viewing. You could also test which whiskey pairs best with the result.
3:25 Poblano? If smoked, they become Ancho
Thank you. I remembered it 5 minutes after we quit shooting :-)
Anaheim???
George Katsinis Anaheim’s, when smoked, become New Mexico’s
Bowmore rocks but the best bowmore is the Bw4 of the elements of Islay collection...that sh**t rocks!
Good news, you wouldn't need to slap the chicken until it reaches 400 degrees, the internal temp of chicken only needs to get to about 165 degrees (white vs dark meat dependent) to be fully cooked; so there is hope!
Shoshito pepper?
My all time favorite bottle of Scotch. $131 in Salt Lake. 🙄
*Great Video!!! Smashed the Thumbs UP!!!!!* 😀
A little glimpse at vintage Rex on this one. I care so little, it's gone full circle and now it's the single most important thing in thing in my life right now. haha
If Apple whisky is Brandy, what about crown Apple whisky or even Wisers Apple whisky what's up with that?
Apple whiskies are whiskies watered down with suger and apple "flavor".
@lost thanks for answers
We've got a Bowmore 12 in at the moment and I think it's a really nice, balanced Islay. But the amount of fake colour in that 18 is shocking! 18 years that liquid's been maturing and they go and dump a oil tanker's worth of E150a into it! I do wonder if that volume of colourant would have an effect on the taste. I don't know. It's just so unnecessary either way, and I think it's doing the whiskey a disservice by making it look gimmicky and artificial when it's actually a nice dram.
Anaheim or Poblano?
You are thinking of the almighty poblano pepper.
Thank you. I remembered it 5 minutes after we quit shooting :-)
Buymore... for sure!!!
But did he account for the radiation of the heat through the chicken? I would think that the one-slap method would leave a charred handprint of totally burned chicken, while leaving the other side completely raw.
Only one way to find out
You're not getting away with this Daniel!!! 2 episodes ago you mentioned this "And we drugged a bunch of our somm's over there"
What happened?! Is this why it's called the wizard academy? The moment you step in the building you start seeing magic and leprechauns drinking whisky?
BTW , I love how Rex just replying with "Oké" .. like it's just the average day at work.
And now we know where popcorn chicken came from.
Hoping you can add some insight and knowledge and while doing that Rex can look cool and up his mooch level. Most people believe that Blantons is made, bottled, and owned by sazerak. My research shows that is only true for the first two things and that it is actually owned by Age International who is owned by Takara Holdings inc. Am I right and if so what do you both think about Takara letting people believe that Buffalo Trace does everything. Brilliant or dishonest?
Best episode ever, slappin' that chicken needs work :)
You were looking for the poblano pepper probably...
And has the taste of Buymore!
Mach 5 is your answer. Thank Kyle at Because Science for the answer
Daniel the beard looks good
Rex has a few more pours and starts to think, i can do this. Daniel walks into his kitchen late at night and finds Rex just throwing hay makers at a frozen chicken
The simple fact of the equal but opposite reaction would mean that the hand of the slapper would be cooked too.
Poblano?
Poblano of pasilla maybe
This chicken cooking thing is reminding me of the blow pops commercial. a-one a-twohoo a-thrrree.
The number of things Daniel has not admitted to doing is a shorter list than the list of things he claims he has done. So far he has not:
Been a fireman
Been a longshoreman
Been a samurai
Been a nuclear plant operator
Been a mercenary
Been a fur trapper
I think we're getting a little to slap happy now!
"I recommend the Classic Laddie"
*flashbacks to the Modern Rogue Crossover*
I’m here for the comments.
Tell Rex that Tera Read called and says she wants her trucker hat back.
wait no pause! I need that in written form!
or send this to mythbusters to line up 23,034 thousand hands to slap a chicken
Grandma always said "slapping the chicken will make you go blind". . . Now I understand.
Now that we have solved the chicken slapping mystery we can get onto more pressing eternal questions like, what is the load carrying capacity of the African Swallow
The big companies are trying to get the whiskey industry to pass a law against the small kegs to keep small distillers out of competition.
🤣🤣🤣 I've choked the chicken and even flogged the dolphin but chicken slapping? And all that heat sounds very uncomfortable.