I really like the sweet fruity flavours of this. If I was picky, it be it’s a bit brash mid end palate. What do you recommend that is similar? I’m in Aus so can’t afford the expensive stuff.
@@TheWhiskeyDictionary I heard Balvenie 14 Caribbean rum cask is fruity. Or maybe I should try some rums! The Paul John unfortunately did lose some of its fruitiness as the bottle dropped down thiough.
@@TheWhiskeyDictionary agree with you there. Since I've tasted Paul John 46% range I've been looking for meatier/umami whiskies. I don't know how they did it but there's this certain note that I love about it. Might be the barley they're using
Why mature whiskey in ex bourbon barrels? Shouldn’t non bourbon whiskey stand on its own ? Just curious. Why emulate a bourbon and not call it bourbon.
Almost every whiskey in the world spends time in ex-bourbon barrels for a few reasons, the biggest reason is that there are millions of them floating around. They also give vanilla, chocolate, coconut, and caramel tastes that play well with lots of scotch whiskies.
Hey Daniel, good question and it makes perfect sense. Here is my understanding on the topic, As Bill said, there are just so many of those barrels around and buying used ones is cheaper than getting new ones. Beyond that point, Bourbon is mostly corn and very sweet. It can stand up to the heavy char and strong oak influence to make the excellent brown liquid we love. Scotch (also Irish and Japanese) on the other hand are a much lighter spirit, more subtle and nuanced from being made of just barley. The new barrel would overpower those spirits so they are not trying to get the bourbon flavor so much (though there is some of that) as they are letting the Bourbon temper the influence of the oak. That is why Bourbon is ready in 6 years and Scotch needs 10 or more.
By law in the US, a bourbon must use a brand new charred American oak barrel. Because of this, the USA is a source of used barrels for whisky-makers, tequila-makers, rum, and just about everything else. They’re cheap, plentiful, and the fact that they’ve been used means that the original strength of the flavor profiles that the oak gives (in American oak, vanilla, honey, coconut, and cinnamon primarily) has been sapped. This is ideal for single malt, as they typically age for considerably longer than an American whiskey. Think of it this way- if you were to age a scotch whisky in a brand new charred American oak barrel for 12 years, the oak would overpower everything the Distiller has done. Some single malts may also utilize a used European Oak Cask, but rarely does a single malt Distiller choose to use a virgin oak barrel. If they do, it’s typically for a secondary maturation, or finish. Virgin oak (that is to say, “unused”) will give a lot of flavor in a short period of time. However, the Paul John Mithuna, which just was awarded as the 3rd finest whisky overall for 2021, does use virgin oak barrels as a part of its maturation process. As well, their Christmas Edition 2020 is about to be released, using a combination of Virgin Oak, Ex-oloroso, and ex-bourbon barrels. Can’t wait! Hope this helps!
Ooo... tough question. Lots of scotch will have spend time in ex bourbon but you'd be looking at first fill bourbon barrels. I dont know the answer off the top of my head other than the Speyburn companion cask would definitely be one you'd like
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Hey Bill, I just wanna say your editing skills became top notch, on par with your content. Always enjoying watching your vids. Keep up the good work!
So happy to have that feedback :) its how I keep this hobby from getting boring. Always gotta up my game!
Great way to describe the whiskey. Makes me want to explore these more.
I definitely have to look for this. Thanks for your reviews!!
You should, bcoz this is not a whiskey but fruit juice
Your B-Roll is getting better and better! Keep up the good work.
Thanks Ralph!
Amrut Fusion and Paul john are one of the best whiskeys to come out from India...and im glad i can get them for much cheaper price :P
Interesting review Bill 🥃
To making memories 🥃
Cheers!
Great review:)
Damn it Bill now I want apple pie
I know! Me too!
I really like the sweet fruity flavours of this. If I was picky, it be it’s a bit brash mid end palate. What do you recommend that is similar? I’m in Aus so can’t afford the expensive stuff.
Thats a tough one... the flavor profile here is pretty unique to Paul John. Any of their unpeated whiskies would be good
@@TheWhiskeyDictionary
I heard Balvenie 14 Caribbean rum cask is fruity. Or maybe I should try some rums!
The Paul John unfortunately did lose some of its fruitiness as the bottle dropped down thiough.
@@TheWhiskeyDictionary agree with you there. Since I've tasted Paul John 46% range I've been looking for meatier/umami whiskies. I don't know how they did it but there's this certain note that I love about it. Might be the barley they're using
How long have you been nosing and tasting whisky? Just shooting JD to get drunk dosent count...we're all been there 🤣
About 5 1/2 years since I started the channel
Why mature whiskey in ex bourbon barrels? Shouldn’t non bourbon whiskey stand on its own ? Just curious. Why emulate a bourbon and not call it bourbon.
Almost every whiskey in the world spends time in ex-bourbon barrels for a few reasons, the biggest reason is that there are millions of them floating around. They also give vanilla, chocolate, coconut, and caramel tastes that play well with lots of scotch whiskies.
Hey Daniel, good question and it makes perfect sense. Here is my understanding on the topic, As Bill said, there are just so many of those barrels around and buying used ones is cheaper than getting new ones. Beyond that point, Bourbon is mostly corn and very sweet. It can stand up to the heavy char and strong oak influence to make the excellent brown liquid we love. Scotch (also Irish and Japanese) on the other hand are a much lighter spirit, more subtle and nuanced from being made of just barley. The new barrel would overpower those spirits so they are not trying to get the bourbon flavor so much (though there is some of that) as they are letting the Bourbon temper the influence of the oak. That is why Bourbon is ready in 6 years and Scotch needs 10 or more.
By law in the US, a bourbon must use a brand new charred American oak barrel. Because of this, the USA is a source of used barrels for whisky-makers, tequila-makers, rum, and just about everything else. They’re cheap, plentiful, and the fact that they’ve been used means that the original strength of the flavor profiles that the oak gives (in American oak, vanilla, honey, coconut, and cinnamon primarily) has been sapped. This is ideal for single malt, as they typically age for considerably longer than an American whiskey. Think of it this way- if you were to age a scotch whisky in a brand new charred American oak barrel for 12 years, the oak would overpower everything the Distiller has done. Some single malts may also utilize a used European Oak Cask, but rarely does a single malt Distiller choose to use a virgin oak barrel. If they do, it’s typically for a secondary maturation, or finish. Virgin oak (that is to say, “unused”) will give a lot of flavor in a short period of time. However, the Paul John Mithuna, which just was awarded as the 3rd finest whisky overall for 2021, does use virgin oak barrels as a part of its maturation process. As well, their Christmas Edition 2020 is about to be released, using a combination of Virgin Oak, Ex-oloroso, and ex-bourbon barrels. Can’t wait! Hope this helps!
@@TheWhiskeyDictionary what scotch has those flavors I'd like to get a bottle
Ooo... tough question. Lots of scotch will have spend time in ex bourbon but you'd be looking at first fill bourbon barrels.
I dont know the answer off the top of my head other than the Speyburn companion cask would definitely be one you'd like
FIRST!!!!!!!!!!!!awwwww....shit!!!!!!!!!!!!!!!!!!!!!!!!
Hah!