Powers Irish Rye Whiskey Review
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- čas přidán 17. 10. 2023
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Daniel. They chose to put this in the Powers line, not because of its production method, but because the farm where the rye was grown is near where the Powers family home used to be. Also, the Powers lineup was a bit sparce so they wanted to add to it. This was mentioned by one of the lead distillers on this project in an interview.
Rye is also making a resurgence in Irish Whiskey. I have several bottles with more than 5% Rye. Look more for these mixed mash bill offerings.
I enjoy the Powers Rye. It is in rotation with WT 101 as a daily drinker. I like the idea of a Rye blind taste test.
Thank you both for the review 🥃
A girlfriend in HS pronounced her gees as kays, like Daniel. It was so cute that I remember it 56 yrs later!
Hello to all the MBs
Love always hearing the "behind the scenes" (if you will) about the whiskey making process and why some things work and don't work. Raniel and Dex (I'm assuming those are your names) keep it up!
I love Powers Rye. It's a solid Rye that is very Irish in the softer category. I bought a backup bottle. I thoroughly enjoy it.
I think Bearface Canadian ages in containers to get the full effect of the elements. Also if memory serves, 100% corn. Great bottle and a lot of fun. Again....this is all from memory , worth looking into. Love the show! Very informative!
Jim Beam changes production for a lot of their brands too. Knob Creek comes off the still at a different proof, Bookers comes off at 125, Baker's has a lower barrel entry proof etc
I'm watching this episode while sipping a Balcones rye. :)
Love Powers Rye! I actually get more banana bread notes. Banana and cake and vanilla and clove. It’s much softer and more rounded than American Rye. Really great edition to the Powers lineup!
Rye is making a big resurgence in Irish Whiskey. I have several different bottles of Irish Whiskey made with Rye, really happy to see it more in Irish Whiskey.
Same definitely banana bread. Love it
I did enjoy listening to that review lads, thanks. I'm currently enjoying a glass of Speyburn 15...Slainte...
This was surprisingly good. My new go to whiskey
I keep that one stocked fairly often... I enjoy it
Help! Neither black shirt guy or grey shirt guy introduced themselves! How am I supposed to know who to yell at in the comments?!?
Doug
Just yell at Brianna 😂👍
Dan & Sean.
Dex is the guy with beard hair Rendal is the hair beard dude. That should be all the clarity required.
Black is ash and grey is hall.
Love the look of powers
I’ve been on a Rye kick lately, I’ll have to look for this.
Excited to try this. Daniel is right - Rye isn’t really common place over here. You can get the big hitters but they’re quite expensive. Happy to have an irish option that gets the boys’ seal of approval
is bourbon super expensive in Ireland?
@@lothropstoddardiii6231 big brands like buffalo trace, Woodford, makers are all around the 40 euro (45 - 50 dollar) mark but often go on sale to around 35-40 dollars. Just not many rye options in your standard off license. Bulleit is probably the easiest to get here
@@kevinor8811 well, thats not too bad...of course its cheaper here in the states because its not being shipped very far but at least you have access to some decent stuff!
Someone recently told me how outrageously priced bourbon is in London.
I was shocked
Bulleit , like most brands, is best at barrel proof %'s...
I prefer Barrell Craft Spirits as a brand overall because of the new and interesting things they are coming up with.
Have you ever tried BCS products?
Their Seagrass Rye is the best Rye i think i've ever had..up there with Michters Barrel proof and JD barrel proof.
Barrell has a 130 proof rum and i heard they are coming out with a 120 proof Tequila this year!
My favorite new company overall!
There are tariffs in place since the Trump presidency that have added an extra €7 or so onto the price of American whiskeys. I bought Sazerac and Rittenhouse off the shelf here at about €55/70 but I think this Powers at about €35 is a great somewhat widely available substitute in cocktails etc. It's a nice neat sipper too but there are much better options for less money around for that so I recommend Irish people pick up a couple of bottles for using in drinks that specifically call for rye.
Well, it's actually made with Rye Malt. That differentiates it from almost all of the American and Canadian Ryes. The only American Ryes I can think of, off the top, that use Rye Malt are the High West Double Rye, and Old Potrero's 'Single Malt Rye.'
Not using virgin barrels really helped this be a much more approachable Rye than most I've tried.
Totally agree Matt! I think virgin Oak barrels would’ve overwhelmed the great notes you get with this one.
Do you mean not using _solely_ Virgin Oak barrels? Because they did age this in Virgin Oak, in part.
@@Da_Publick yeah, there's a bit of virgin oak in there, but with 1st AND 2nd fill barrels, there's a lot less oak spice
The only rye i have had is Bullet rye and to my surprise i really enjoyed it, shame it's not as popular here in the UK i was shocked to even see it on a menu.
Fun fact: from my understanding, rye as a category is very “take it or leave it”. It seems almost an unliked category. Still, to my knowledge every single Danish distillery either has, or is working on, a rye expression because WE ARE DANES! RYE IS WHAT WE DO! 😂
RU'
@@styx85 det’ godt brændstof
That was fun, but hardly a fact my friend
It's ironically hipster category
What if that heating during the winter is what causes that almost universal metallic vanilla note? It would have to be a common denominator for most Canadian distilleries....
Love this rye.
Same here! Great whiskey!
GOOD MORNING YOU MB'S.... 🥃
Happy Humpday...
I actually think it is very atypical for rye, but I really like it.
Been signing its praises for a while, could do with some extra ABV in the UK though
What a coincidence! I just ordered this from a site and it hasn’t got here yet!
I can a distillery using geothermal cooling to alter the temperature in the barrelhouse into the ideal range. Probably going to be first done by a Ginger..
Distilleries have been dealing with whiskey funguses which can stain and cover a lot of surfaces near the facility. Have you guys had a need to deal with this? Curious
Okay, so what if you added moisture to the air, Would that reduce angel share? Could you treat the exterior of the barrels with a food grade sealant of some kind to seal in moisture?
Continuing to the climatizing a Whisky Warehouse, I know what I about to ask has a positive on cheese, so I'm curious on its effects on whiskey, but instead of installing climate control, what would happen if you store whisky in an underground bunker?
It sounds absurds, but compaired to a warehouse exposed to all elements, you get less intense tempeture fluctuation. The cheese atlease matured differently than its un-bunkered counterpart, so would this be an interesting idea to try on whisky?
So, this question has nothing to do with the whiskey they're drinking today, but it pops up in my head everytime I watch a video. Does anybody know what that gold/ brass bottle is on the shelf behind them?
Old Forester’s single barrel, uh, barrels, are stored in a climate controlled rickhouse in downtown Louisville. You get to walk through it on the tour.
Aren't there salt mines or some large underground facility to stick a few barrels in Texas? (There are salt mines in Louisiana...)
Hi guys as you were talking about aging in Texas couldn't you at least partially eliminate the extreme Texas conditions by moving the Warehouse partially/fully under surface level? I'd really be interested to see how much difference does that make
Day the big 50! of asking for a Magnificent Bastard Trash Can Shot Cam!
Coriolis Force leads to shots to the right of the can!
Texas: Cave aged barrels? That'll keep 'em cool.
What about swamp coolers? 🤔
Is there any Distillery that you know of that aged whiskey in caves or underground facilities?
45th Parallel in Wisconsin heats their rickhouse.
It’s the Mint/Menthol/ Pine notes you can get those things are green usually and like Rye. At least that’s what my smooth brain tells me.
Very different with this Rye. I get more herbal notes than mint. It’s really unique.
@@4LeafWhiskey true…what color are herbs?
I would also toss out, just to add to the climate control argument, that a Swamp Cooler uses about 15-30% of the electricity needed to run an AC. Now, I don't know how much moisture you would end up keeping in the air, that might mess with barrels, but it is an option.
"See? Why is it always to the right?" In the Words of Love Line's, Adam Corolla..."Maybe try switching hands every once in awhile?" 😛
Kind of interesting to see an Irish label do a Rye.
Wait, is it not code to have anti fire sprinklers in the United States?
Canadian here asking
We have them, but it doesn’t get cold enough for them to freeze inside of the building in most places
Texas 40 foot deep bunker aged whiskey. 55F all your round... ;)
You need to add a "Trash Camera" so we can see the shot.
The Old Forester demo distillery in Louisville has its mini-rockhouse climate controlled, and as of a year or so ago, they hadn't released anything from it. No idea what they have, they say.
Daniel’s Popeye accent is running strong. There’s a K at the end of all his ings
Buffalo Trace does have a climate controlled warehouse that they're experimenting with The Last Drop. It's held at 45 F and they're controlling the pressure to pull the whiskey in and out of the barrels.
I looked this up in my state’s liquor site and this only goes for $30
the timing of the release of the video seems too coincidental sometimes "don't the medics"....
I’m going to call it ryrish 😂
I wonder if at the end of every shooting batch Daniel has to shamefully pick up every shot that he missed
Yes. Yes I do
Yeah its a rye. I couldn't really tell a difference from American rye either.
Well...
166👍
Is anyone aware of a distillery that ages their product underground? In an old mine or whatever.
Maker’s Mark ages their 46 and Cellar Aged in, well, a cellar dug into a mountain. I’ve also seen a brandy distillery that ages things underground and they use loud music in the warehouse to vibrate the barrels. Can’t think of the name, though.
He got a wood at the back?😮
They really missed an opportunity by not bottling something barrel proof and calling it Super Powers.
Maybe someone can make a Powers cocktail and call it that.
Powers actually just released a John’s Lane Cask Strength a couple of weeks ago. Lol
I hope I get some answer to this… when you talked about climate control of warehouses in Canada… does anyone in a Canadianesque climate NOT climate control? It would be interesting to see if there truly is no impact by very low temperatures over time. Seems a climate cycle, even with a prolonged pause due to cold, could add something to the drink. 🤷🏼♂️
Doesn’t Woodford semi climate control there building by storing in stone Rick houses?
Pike Creek Canadian whisky does not climate control. Not saying that it is gooder or badder, just is.
time to get a camera showing the bad toss of papers into zee bin :P
Canadian Club 100% rye has a green label thats true its the color of Rye Whiskeys.
2:36 Could it be factually "wronk," Daniel?
My dad opened a Chicago neighborhood tavern in the fifties..
I basically grew up there.
I have this memory of an old dusty bottlelabeled Rock and Rye that has half an orange in it?
Was this a spirit or a cordial?
If a, spirit, is/Was this any good?
Is it still made?
I don't think I have ever seen it anywhere else.
Joe Kopala.
Not only is it too expensive to climate-control a rick house... but why would you? Take longer to turn around a barrel AND increase the angel's share? No thank you!
I've tried some wines that were hid away in a climate controlled warehouse and it was really lacking something.
age the whiskey underground! it will be cooler and inexpensive
Ref the climate control aspect.... Two words, Maker's Mark Cellar Aged. OK 4 words. LOL
These are guys take themselves way too seriously. Something just ain't right. Levity anyone.