Great video Jesse! I am always amazed with this hobby, whenever I start to blend my spirits. Such unbelievable flavors come out that were never expected. Thank you for doing this subject.
I'm loving the experimental aging processes you used. It'd be interesting to see if you made several small pots to see what the differences would be depending what you aged it with.
+waves2loser already our minds are becoming as one! (Yes that was a puss in boots quote) . But really, I'm thinking the same dude! Now do I save some for a year or so for the larger batch? Or use it for the smaller on at Xmas?
+waves2loser because it gets MORE delicious hahaha. I will use all the skinny one. And blend some of the experiment one in. If there is any of that left I will use it later on too.
When you run a pot still distillation for single malt do you make cuts on the stripping run or just run it out quick and make your cuts during a nice slow-and-low spirit run?
Hows it mate, welcome! This is the bastard whisky. It was supposed to be a all grain whisky. But I messed up and got a much lower gravity than expected so I added table sugar.
fantastic! Just over 6 minutes in and my mouth is literally watering, thinking/hearing about the whisky you have created. it sounds like it would be amazing or icecream. Thanks again for that idea as well my man. This weekend it will be Caol ila with chocolate and caremel swirl icecream.
+My Incarnation hahaha yeah man. Keep in mind I am definitely talking about it in relative terms. Not like I think it's better than a 10 yo. I'm just impressed with it for what it is! Oh.....yes...that sounds good did!!
Still it. I'm not saying that you think it's better... but it probably is better then some 10 yo that's out there. either way though. It sounds delicious dude! i'll let you know if the choc icecream and caol ila works dude
+Still It. I said i'd let you know how the caol ila and choc icecream went but plans changed and i ended up using talisker 10 again and i'm glad i did. I thought it was great with the vanilla icecream but nope, i was wrong. I thought the choc icecream would take over the taste but to my surprise the vanilla is the one that over powered the scotch.
Hi I know it's a long time ago but was wanting to know. How much was the original mash and how much final product did you end up with after ditching heads and tails.
As you can tell I'm watching several of your videos tonight and reading SOME of the replys. An idea for a short video especially for those who don't subscribe to some of the forums. An explanation of the various whiskies as they exist today. Because with the "bourbon shortcut" American and Kentucky whiskies it can be very confusing. And some viewers take exception when you say you are making scotch or bourbon. IMO "Hobbyists" make bourbon or scotch or irish whiskey. I live in America; neither you nor i can make Scotch whisky nor Irish whiskey unless we get on a plane and travel there. And personally I'm not buying a brand new oak barrel just so I can capitalize the B on my run of corn/barley/rye mash. It's bourbon. And if I do my cuts right it tastes a hell of a lot better than the Bourbon I used to buy at the ABC. Just my 2 cents worth. In the meantime Happy Holidays.
I tried to respond to this last night, but my phone got all pissy about it haha. Totally agree that this is worth a video about. If nothing else to start a discussion about it. Honestly, I hadnt thought a whole lot about it. This made me stop and think about it! In theory, I 100% agree that legally I can not call anything I make a scotch for example. I also 100% SUPPORT this for commercial endeavors. Personally, I think its important to protect provenance and point of difference in the marketplace. But on a hobbyist level, I think about it a touch differently I may say I am making a "scotch" not because I actually THINK its a scotch that I will make, technically I know its not, but that is what I am trying to emulate. Will make a video on this fore sure
It is endless for sure lol! learn me how to make different washes to fermentAnd about converting starches to fermentation sugar... another great video 👍👍
I call this "pairing": Take backset after distilling, and add it at the beginning of a boil for beer. Been working on it for a couple of years, to pair a whiskey and a beer. Add used aged staves in beer keg. Cheers Jessie!
hello ... how are u .. may i asking to you, how to got that oak chips ? and, how many kinds of available ? is it difference between 3chips you r use for ? thank you, your kindly respons will be very appriciately by myself , thank you
Someone actually supplied the oak to me, a friend. But you can use any American oak as long as it is untreated. Ideally you would age it as well. The difference is how each type has been cooked. Different "toasts" or "chars".
Yeah if you agree that manuka is different than teatree then NZ is the only place in the world to get it. I'm sure it would be great... .but crazy expensive. Or you could back sweeten a spirit with it?
Oh yeah definitely different! I should probably start trying to sweeten on the back end, might be easier overall. Taste wise might be a little different but I think I'll give it a shot! Maybe start with a mead?
In some ways it's better. The little barrels give such a huge surface area vs volume ratio it can be hard to age without over oaking. This way you can adjust the amount of wood you use
Hi guys, I just put my first batch of 'whisky' into jars with oak cubes (I didn't make a lot, so after cuts I diluted down to 50% ABV to give enough to nearly fill a few 1.25 Litre jars, I wanted about 1L of spirit in the jar, so with small amount of wood, 5 chunks at about 2x2x2 cm each, I'd have about 4/5 spirit to 1/5 air). It's been about a month now and when I move the jars I see wispy trails of cloudy substance moving away from the cubes, which fades away into the solution. Has anyone seen similar wispy substance in their own jars?
Aging spirit is a lot more complicated than just putting distillate with pieces of wood in a closed container. You should try aging in a barrel. Its a totally different animal. It gives flavors and complexities that can never be achieved in a glass conatiner. It also dulls the roughness of the alcohol. Size of the barrel also plays a big role. The smaller the barrel, the less time the distillate should be in contact with the wood unless you want wood flavored spirit. Imo 200 liter barrel is the perfect size and you can age spirit far longer without it tasting like wood and less evaporation. But producing 200 liter of distillate is a massive undertaking for a home distiller. I use 2 liter barrels and only the 3rd fill i got a distillate that taste good and mellow and does not taste like wood. The original flavor of the distillate still comes through and the wood flavors (spice, cocoa, coconut, vanilla and toffee) compliments the spirit. 1st fill distillate was aged for over 3 months and was horribly oaky. 2nd fill distillate was less oaky but still terrible. 3rd fill , aged for 4 months is delicious. I only got 650 ml of spirit though but it was worth it because imo evaporation helps in concentration of flavors and mellows the spirit by evaporating the bad stuff. The Angel's share is stronger in hot climates. Climate is also a factor. This is the reason the Scots can age their whisky for over 20 years and still does not taste like wood and they get very little evaporation. Kavalan from Taiwan age their whisky a lot shorter than that because of their hot climate and they lose massive amounts of spirit due to evaporation. And there is oxidation/oxygenation and esterification that aids in flavor development. This will never happen in a close jar imo. Oxygen is needed for aging, this is why they use barrels because its porous. The Chinese use porous clay pots to age their spirit Baijiu.
+kekistan warrior I literally just pumped smoke into the jar. Shook it up a bit. It did have some smoked grain too. Next experement on that line is smoking the grain itself.
+Norbury53 hahahaha. You know me too well! I like scotch on the drinking side. For making however I'll go with whatever! Honestly I have yet to taste much good quality bourbon. So perhaps my mind will be changed.....
Great video Jesse! I am always amazed with this hobby, whenever I start to blend my spirits. Such unbelievable flavors come out that were never expected. Thank you for doing this subject.
Really love this video man!! Very interesting to see the final product!
+Shayne Griffin even better to taste it 😉
Nice to find a great distilling channel! Good luck and keep up the good work!
+petestrat07 cheers and welcome! Hope you have a great Xmas!
That was fun to see but I really wish I was tasting them as well! Cheers!
+Layne Rossi yeah we need to get smellovison sorted at least!!
super interesting, really like the play with the blends there, nice one bro!
Thanks mate :)
i found some pot distilled whiskey made over a year ago and still had my oak sticks in it, MAN WAS THAT SOOO GOOOOD!!
Ah awesome man! What was the grist for it??
Love your stuff 👍🏻
Cheers mate
I'm loving the experimental aging processes you used. It'd be interesting to see if you made several small pots to see what the differences would be depending what you aged it with.
+waves2loser the same thought had crossed my mind! Blending would be fun too right??
Still It you could see how the small batch blends and then you could scale up the ones you like. Either or, I'd definitely watch it!
+waves2loser already our minds are becoming as one! (Yes that was a puss in boots quote) .
But really, I'm thinking the same dude! Now do I save some for a year or so for the larger batch? Or use it for the smaller on at Xmas?
Still It may as well use it at christmas, right? What's the point of having something delicious and not drinking it?
+waves2loser because it gets MORE delicious hahaha.
I will use all the skinny one. And blend some of the experiment one in. If there is any of that left I will use it later on too.
love the channel. keep doing what you're doing please.
+Kevin Burkhart yes sir 😊. This stuffs fun man. Will make it to 1 year of vids for sure!
When you run a pot still distillation for single malt do you make cuts on the stripping run or just run it out quick and make your cuts during a nice slow-and-low spirit run?
+Kevin Burkhart yeah just on the spirit run dude.
Just found this channel and new to all of this so forgive my ignorance but what is the base alcohol?? Thanks I plan on binging your videos soon!!
Hows it mate, welcome!
This is the bastard whisky. It was supposed to be a all grain whisky. But I messed up and got a much lower gravity than expected so I added table sugar.
See that's the fun part of chase is experimenting with the flavors.
+Reese Wawarosky yeah man. Blows my mind!!
Trippy - love it!
fantastic! Just over 6 minutes in and my mouth is literally watering, thinking/hearing about the whisky you have created. it sounds like it would be amazing or icecream.
Thanks again for that idea as well my man. This weekend it will be Caol ila with chocolate and caremel swirl icecream.
+My Incarnation hahaha yeah man. Keep in mind I am definitely talking about it in relative terms. Not like I think it's better than a 10 yo. I'm just impressed with it for what it is!
Oh.....yes...that sounds good did!!
Still it. I'm not saying that you think it's better... but it probably is better then some 10 yo that's out there.
either way though. It sounds delicious dude!
i'll let you know if the choc icecream and caol ila works dude
+My Incarnation hahaha.
Yeah sweet ;).
+Still It. I said i'd let you know how the caol ila and choc icecream went but plans changed and i ended up using talisker 10 again and i'm glad i did.
I thought it was great with the vanilla icecream but nope, i was wrong. I thought the choc icecream would take over the taste but to my surprise the vanilla is the one that over powered the scotch.
+My Incarnation interesting man!
Hi I know it's a long time ago but was wanting to know. How much was the original mash and how much final product did you end up with after ditching heads and tails.
As you can tell I'm watching several of your videos tonight and reading SOME of the replys. An idea for a short video especially for those who don't subscribe to some of the forums.
An explanation of the various whiskies as they exist today. Because with the "bourbon shortcut" American and Kentucky whiskies it can be very confusing. And some viewers take exception when you say you are making scotch or bourbon. IMO "Hobbyists" make bourbon or scotch or irish whiskey. I live in America; neither you nor i can make Scotch whisky nor Irish whiskey unless we get on a plane and travel there. And personally I'm not buying a brand new oak barrel just so I can capitalize the B on my run of corn/barley/rye mash. It's bourbon. And if I do my cuts right it tastes a hell of a lot better than the Bourbon I used to buy at the ABC.
Just my 2 cents worth.
In the meantime Happy Holidays.
I tried to respond to this last night, but my phone got all pissy about it haha.
Totally agree that this is worth a video about. If nothing else to start a discussion about it.
Honestly, I hadnt thought a whole lot about it. This made me stop and think about it!
In theory, I 100% agree that legally I can not call anything I make a scotch for example. I also 100% SUPPORT this for commercial endeavors. Personally, I think its important to protect provenance and point of difference in the marketplace.
But on a hobbyist level, I think about it a touch differently I may say I am making a "scotch" not because I actually THINK its a scotch that I will make, technically I know its not, but that is what I am trying to emulate.
Will make a video on this fore sure
That third whiskey sounds like it tastes like the apocalypse
That's absolutely fascinating! Spirit alchemy:-)>
+Bearded & Bored nothing to do with me! Hahaha
What part of NZ are you in? Love your work. :-)
Manawatu my man and thanks :)
It is endless for sure lol! learn me how to make different washes to fermentAnd about converting starches to fermentation sugar... another great video 👍👍
+charlie knight thanks again bud 👍
Jessie, It's not geeking out. You are learning and loving the craft.
Next up, brew a beer that compliments your whiskey.
+BigEdsGuns cheers Ed. .........you know caskemates??
Not familiar with caskemates.
The jameson whiskey that is added to beer barrels??
+BigEdsGuns yeah man.
Make whisky. Take Barrell age stout in it, take barrel back and age whisky in it.
Hay presto caskmates!
I call this "pairing":
Take backset after distilling, and add it at the beginning of a boil for beer.
Been working on it for a couple of years, to pair a whiskey and a beer.
Add used aged staves in beer keg.
Cheers Jessie!
+BigEdsGuns nom nom!! That's a awesome idea!
hello ... how are u ..
may i asking to you, how to got that oak chips ?
and, how many kinds of available ?
is it difference between 3chips you r use for ? thank you,
your kindly respons will be very appriciately by myself , thank you
Someone actually supplied the oak to me, a friend. But you can use any American oak as long as it is untreated. Ideally you would age it as well.
The difference is how each type has been cooked. Different "toasts" or "chars".
You should try and make a pumpkin spice rum!
hi,
i don't seem to be able to get rid of the "woody" flavor that's transferring into the alcohol, any ideas? and yes my oak is toasted.
I've purchased some Manuka Honey from your part of the world, would Manuka Honey be a good sugar to distill a spirit from?
Yeah if you agree that manuka is different than teatree then NZ is the only place in the world to get it.
I'm sure it would be great...
.but crazy expensive.
Or you could back sweeten a spirit with it?
Oh yeah definitely different! I should probably start trying to sweeten on the back end, might be easier overall. Taste wise might be a little different but I think I'll give it a shot! Maybe start with a mead?
Is that as good as using a 2L barrel? Those small barrels are so expensive.
In some ways it's better. The little barrels give such a huge surface area vs volume ratio it can be hard to age without over oaking. This way you can adjust the amount of wood you use
Hi guys, I just put my first batch of 'whisky' into jars with oak cubes (I didn't make a lot, so after cuts I diluted down to 50% ABV to give enough to nearly fill a few 1.25 Litre jars, I wanted about 1L of spirit in the jar, so with small amount of wood, 5 chunks at about 2x2x2 cm each, I'd have about 4/5 spirit to 1/5 air). It's been about a month now and when I move the jars I see wispy trails of cloudy substance moving away from the cubes, which fades away into the solution. Has anyone seen similar wispy substance in their own jars?
Can I use pizza oven oak pellets and slightly char a fewsurface
I wanna see one of these testings end with Jesse passed out and credits rolling ....lol Cheers
What did you proof them down to?
Where do you get those labels from?
Do u still make these videos
Wow, one month already :)
+Javier Medina I know right.....may actually be able to wait a year for the other one haha
Looks like you had a LITTLE DRINK E POO
Indeed!
I'm disappointed no sheep in the background what's up man
Raymond Ramos they are on ice ready for Xmas.
+Raymond Ramos I know I know getting slack!!
+brittenv1000 hahaha not yet ;)
+Raymond Ramos I did promise some one a lamby vido though.....will see what I can do!
Still It haha thats fantastic
Aging spirit is a lot more complicated than just putting distillate with pieces of wood in a closed container. You should try aging in a barrel. Its a totally different animal. It gives flavors and complexities that can never be achieved in a glass conatiner. It also dulls the roughness of the alcohol. Size of the barrel also plays a big role. The smaller the barrel, the less time the distillate should be in contact with the wood unless you want wood flavored spirit. Imo 200 liter barrel is the perfect size and you can age spirit far longer without it tasting like wood and less evaporation. But producing 200 liter of distillate is a massive undertaking for a home distiller.
I use 2 liter barrels and only the 3rd fill i got a distillate that taste good and mellow and does not taste like wood. The original flavor of the distillate still comes through and the wood flavors (spice, cocoa, coconut, vanilla and toffee) compliments the spirit. 1st fill distillate was aged for over 3 months and was horribly oaky. 2nd fill distillate was less oaky but still terrible. 3rd fill , aged for 4 months is delicious. I only got 650 ml of spirit though but it was worth it because imo evaporation helps in concentration of flavors and mellows the spirit by evaporating the bad stuff. The Angel's share is stronger in hot climates.
Climate is also a factor. This is the reason the Scots can age their whisky for over 20 years and still does not taste like wood and they get very little evaporation. Kavalan from Taiwan age their whisky a lot shorter than that because of their hot climate and they lose massive amounts of spirit due to evaporation. And there is oxidation/oxygenation and esterification that aids in flavor development. This will never happen in a close jar imo. Oxygen is needed for aging, this is why they use barrels because its porous. The Chinese use porous clay pots to age their spirit Baijiu.
how cool is this video!!! Do more videos being so drunk as you did on this =D
+Estuar Gonzalez bahaha shhhh 😉
Still it, what were the tools you used to smoke the whisky
+kekistan warrior for that tincture? A cold smoke generator. It's shown up in a few videos. But will make a build video at some stage :)
Sweet that build vid would be helpful, still new only have a small distillery at the moment, but i want to try out some smoking experiments.
+kekistan warrior I literally just pumped smoke into the jar. Shook it up a bit.
It did have some smoked grain too.
Next experement on that line is smoking the grain itself.
Do u sell them in tiny bottles for tasting?
+gaae2000 how's it mate. I don't sell anything. Totally legal for me to "home brew" the stuff here. But I can't sell or barter anything.
I wonder how walnut wood would work for aging.
Good question my man . . . . Not too sure on that one!
Just wait till You get to 6 months.
+Nuntius01 I can't wait! ....or can I ??
Who are we kidding I have a hard time myself.
+Nuntius01 I guess the key is to distract yourself with other things to drink 😋
Just means you have to keep making more so you have something to hold you while time goes by.
+Layne Rossi my thoughts exactly!!
Now imagine how good an all grain no enzymes bourbon or rye would taste.........................
+Cameron Wright are you trying to convince me of something??? Hehehe
It's going to happen dude!!
Still It I want to believe (cue x files music) I might have to give it a go and send you the results
+Norbury53 hahahaha. You know me too well!
I like scotch on the drinking side. For making however I'll go with whatever!
Honestly I have yet to taste much good quality bourbon. So perhaps my mind will be changed.....
+Norbury53 yeah, my experience with Irish is basically just jamersons. So far not impressed. I need to broaden my horizons.
+Norbury53 if it does we just need to make a better scotch ;)
7:05 . . Thats what she said 😄😃
Also sorry . . I couldn't resist 😁
chemical recations & compounds, thats how new flavors come out... i guess you know that now prob tho