@DayLight95 When you add a small amount of water to the scotch, it allows it to open up and allow the lesser flavors to creep through and allow for a more rounded complex flavor.
Hi Ralfy. Another fine review. The Internet isn't going anywhere. Government can try to control it, by the truth is it can't be controlled. Still waiting for the Royal Lochnagar review.
Hi Ralfy Just wanted to say I really have been enjoying watching your videos. I am not a scotch drinker. I've had it a couple times blended Johnny Walker red label and Dewars. Hated it both times. But your videos make me want to go out and try it once more with a good possibly not blended malt. Also knowing how to drink it should help. I have been listening to your comments on the whiskys and trying to guess your mark before you bring it out. Got this one on the nose as it were. Cheers
@dvdbloke Proper cask placement in the warehouse for starters. Barrels placed on the top rack tend to lose more alcohol to evaporation. Apparently the corner of the building where the whisky is placed will also affect maturation. That is probably related to uneven temperatures and humidity in the warehouse.
Hi Ralfy. Thanks again for the informative review. I have a question. At the rate of evaporation of alcohol for a maturing spirit. How is it generally possible to have a 60 year old (jubilee) whisky released? Is it just luck that the alcohol levels do not dip below 40% or is some other cleverness at work? Thanks for all the info and fun!
Great review and, as always, I come for the numbers but stay for the excellent digressions. Does anyone know/remember which review deals with adding whisky to water vs. water to whisky? By the way, I tried putting a thin-bottomed glass of scotch on a magnet and it does make a difference - seems to freshen a relatively stale sample. Cheers!
I'm fairly new to the whiskey world so I have a question. You said that this particular one "didn't have long before it no lager was going to able to be called a whiskey". When it drops below 40% avb. what does it become?
@MikkelAndersen A Jura 15 year old Single Cask got higher marks than the standard 18 year old. However it's not easy to get a bottle considering single casks are often one-offs.
@100percentNatural100 I'm not Ralfy but I would say Glenmorangie 10 is a very solid choice. If you want to splurge a little (like $80) I'd recommend trying the Glenmo Artein if you want to try something weird (the Artein is finished in Tuscan wine casks).
Your discussion of "rare" batches prompts a question: How many casks/barrels ARE in a given batch? I assume it depends on the distillery, but...hundreds? Thousands? Tens of thousands?
@bcr18218 Its purely a regulatory thing. Government trade agreements state that it must be at least 40% to be called whisky. Its still technically Whisky, you just cant legally sell it as such.
@ralfystuff Yep, I know it I watch every reviews right away, just wanted to let 100percentNatural100 know it. By the way that you very much for Glenfiddich review Ralfy, that is one of the best accessible whiskies in my country probably.
@shuboy05 Artein is a strange one. Vatting of 15 and 21 year old makes for a nice Glenmorangie, but the finish, to me, kind of overtakes the taste of such fine whisky. Enjoyable....true.....but like just adding a drop of sherry/ wine. Kind of detracts/cheapens. IMHO.
If we assume that grain whiskey has a reasonable finish compared to single malt whiskey, then most of American whiskeys are lacking in the quality finish as well?
@fasterischead Nah, Pulteney's too predictable. The only recommended not yet reveiwed. Ralfy said "a short series", so it must be a range.... But I'm still betting on the mighty Clynelish. I wish.
Ralf is there any intrinsic reason why malt is seen as the best ingredient for whisky - judging from your reviews it seems that it could just be an accident of history that malt has got the reputation of being superior to grain?
Barley has more oils and proteins than corn in the first place (grain = corn, usually). Them don't really use othe grains in Scotland. Barley oil and protein contribute more to the total compounds available for smell and taste - also more come through the still. If not chill filtered, more of these contribute to body, complexity, smell and taste. Most importantly IMO though, is that they use column stills for corn. And at a higher temperature - this will take away more of the flavoring compounds. Malt is usually distilled in copper pot stills at a lower temp and a higher percentage of flavoring stuff remains. Lastly. Spirit from barley tends to have a bit more interaction with used casks vs corn-derived spirit. Mostly, due to the prior points. Think good coffee done in drip, through a filter vs French press. The difference is that stark ;).
Thank you for all your wonderful reviews and thank you for doing the reddit AMA's. You've brought a lot of knowledge to a lot of people.
Very entertaining review! Interesting about the casks!
Ralfy, your videos are awesome!
Fantastically entertaining review.
Ralphy i just wanted to thank you for your rum reviews you did earlier. I tried angostura 1919 the other day and found it was very enjoyable.
@DayLight95 When you add a small amount of water to the scotch, it allows it to open up and allow the lesser flavors to creep through and allow for a more rounded complex flavor.
I like your mention about the Laphroaig. I have some Ardbeg that I use for that very same thing.
Hi Ralfy. Another fine review. The Internet isn't going anywhere. Government can try to control it, by the truth is it can't be controlled. Still waiting for the Royal Lochnagar review.
This level of information I could easily pay 15-60 €/month. Truly the best of CZcams. Ever thought a membership site, Ralfy?
You've got a new subscriber! Greetings from Kentucky, maybe one day I could visit Scotland
-Barrett
Hi Ralfy Just wanted to say I really have been enjoying watching your videos. I am not a scotch drinker. I've had it a couple times blended Johnny Walker red label and Dewars. Hated it both times. But your videos make me want to go out and try it once more with a good possibly not blended malt. Also knowing how to drink it should help. I have been listening to your comments on the whiskys and trying to guess your mark before you bring it out. Got this one on the nose as it were. Cheers
Your mention of the green label brought a tear to my eye. It is sadly missed!
256 bottles of whiskey... and counting... your my hero...
@dvdbloke
Proper cask placement in the warehouse for starters. Barrels placed on the top rack tend to lose more alcohol to evaporation. Apparently the corner of the building where the whisky is placed will also affect maturation. That is probably related to uneven temperatures and humidity in the warehouse.
Hi Ralfy. Thanks again for the informative review. I have a question. At the rate of evaporation of alcohol for a maturing spirit. How is it generally possible to have a 60 year old (jubilee) whisky released? Is it just luck that the alcohol levels do not dip below 40% or is some other cleverness at work? Thanks for all the info and fun!
My dad loves glenfiddich 12 year but wants to try something different. He HATES peat. What do you recommend ralfy?
Great review and, as always, I come for the numbers but stay for the excellent digressions. Does anyone know/remember which review deals with adding whisky to water vs. water to whisky? By the way, I tried putting a thin-bottomed glass of scotch on a magnet and it does make a difference - seems to freshen a relatively stale sample. Cheers!
Malt454 5 years on and not one person has replied to you! Has much changes in 5 years malt mate?
Which Isle of Jura's are Ralfy recomended? I've heard and read mixed opinions about the range.
Best regards!
I'm fairly new to the whiskey world so I have a question. You said that this particular one "didn't have long before it no lager was going to able to be called a whiskey". When it drops below 40% avb. what does it become?
@MikkelAndersen
A Jura 15 year old Single Cask got higher marks than the standard 18 year old. However it's not easy to get a bottle considering single casks are often one-offs.
@shuboy05 okay :) Thanks a lot man. My dad was actually very happy with the Glenmorangie 10.
@ralfystuff I actually got him a bottle of Glenmorangie 10 Year Original. Still a good choice? Thanks ralfy :)
@100percentNatural100
I'm not Ralfy but I would say Glenmorangie 10 is a very solid choice. If you want to splurge a little (like $80) I'd recommend trying the Glenmo Artein if you want to try something weird (the Artein is finished in Tuscan wine casks).
Ralf I would have thought if its 4th fill bourbon the cask would be going back to at least the 1930s maybe?
@ralfystuff Cool :) Thanks for answering :D
@ralfystuff
And what if they mix the 38% "scottish spirit" with whisky, and the result of that is 40% or more?
Why do you add water?
Your discussion of "rare" batches prompts a question: How many casks/barrels ARE in a given batch? I assume it depends on the distillery, but...hundreds? Thousands? Tens of thousands?
@bcr18218
Its purely a regulatory thing. Government trade agreements state that it must be at least 40% to be called whisky.
Its still technically Whisky, you just cant legally sell it as such.
@ralfystuff Yep, I know it I watch every reviews right away, just wanted to let 100percentNatural100 know it.
By the way that you very much for Glenfiddich review Ralfy, that is one of the best accessible whiskies in my country probably.
@100percentNatural100 Ever tried Glenfiddch 15 year old Solera Reserve? It is marvelous!
surely the next one has to be Old Pulteney?
@shuboy05
Artein is a strange one. Vatting of 15 and 21 year old makes for a nice Glenmorangie, but the finish, to me, kind of overtakes the taste of such fine whisky. Enjoyable....true.....but like just adding a drop of sherry/ wine. Kind of detracts/cheapens. IMHO.
Invergordon is in the Highlands top Scotland 20 odd miles north of Inverness
Ralfy the candle wasn't lit!
What's going on?
If we assume that grain whiskey has a reasonable finish compared to single malt whiskey, then most of American whiskeys are lacking in the quality finish as well?
you can tell when ralfy has been drinking :p
@fasterischead
Nah, Pulteney's too predictable. The only recommended not yet reveiwed. Ralfy said "a short series", so it must be a range.... But I'm still betting on the mighty Clynelish. I wish.
Ralf is there any intrinsic reason why malt is seen as the best ingredient for whisky - judging from your reviews it seems that it could just be an accident of history that malt has got the reputation of being superior to grain?
Barley has more oils and proteins than corn in the first place (grain = corn, usually). Them don't really use othe grains in Scotland. Barley oil and protein contribute more to the total compounds available for smell and taste - also more come through the still. If not chill filtered, more of these contribute to body, complexity, smell and taste. Most importantly IMO though, is that they use column stills for corn. And at a higher temperature - this will take away more of the flavoring compounds. Malt is usually distilled in copper pot stills at a lower temp and a higher percentage of flavoring stuff remains. Lastly. Spirit from barley tends to have a bit more interaction with used casks vs corn-derived spirit. Mostly, due to the prior points. Think good coffee done in drip, through a filter vs French press. The difference is that stark ;).
Oh man. "Good quality single malt" with "plenty of it out there"?
Dare I hope? Is 257 finally time for Pulteney???
wow! £55 for a 36 yo whisky is pretty damn good value indeed. May not be brilliant whisky, but still...
MM??
Malty Michellian Moonrakers
Invergordon ?????? wheres thaaaaat ???
en.m.wikipedia.org/wiki/Invergordon
?