Craft Whiskey Tasting & Exploration Party

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hello hello everyone Welcome to our November 
SipScout party whiskey time whiskey time yes  

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as you uh settle in there um as you might see 
we’ve got our whiskeys all poured out here  

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um it’s nice to be able to go back and forth 
and taste through these whiskeys kind of at  

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your leisure and if you only have one glass that 
makes a little hard so if you’ve got a few glasses  

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this is what we’d recommend yep and they don’t 
have to be these fancy Glenn Karens if you don’t  

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have them although we do highly recommend them if 
you’re they’re not if you’re into whiskey getting  

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a couple of these is very nice um but if you have 
you know wine glasses actually work quite nice  

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um you know something that has a little bit of 
a shape to it um versus just kind of you know  

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what small water glasses will do as well um we’ve 
also got a little dropper here of distilled water  

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um getting to add a little water while you’re 
trying through these whiskeys can really change  

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the profile of them and maybe illuminate some 
things that you didn’t realize were there before  

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um it can be kind of a revelatory experience so  

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we’ll give people a couple of minutes to 
settle in join and then we’re going to get  

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started I’m going to put our tasting order 
in here so you can get set up like we are

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we’re going to start with 
our pork Cask Irish whiskey  

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oops I’m spelling whiskey wrong I need my glasses 
need my glasses then we’ve got a pretty fun thing  

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that we’re excited to kind of talk with you guys 
tonight about this is the American single malt  

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from Bowling Spirits that’s going to be 
the second one that we’re tasting [Music]  

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um and then we’re going to follow that one up with 
our baby blue good morning this week from Balcones

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and then we will move into Fort Mosaic the bourbon

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I need a little Accent on Port Mosaic they look 
good work it always takes me like three attempts  

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at the asci code where is everyone joining from 
tonight feel free to unmute yourselves chat with  

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us a little bit while we’re getting started 
here and then doubled and twisted thank you

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one last but certainly not least are the round 
Stone Rye from Good Old Catoctin Creek yes  

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so that is the order we will be tasting in tonight 
we would love it if we um if you would chat with  

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us back and you can do that on the chat we’ll 
be keeping an eye on the chat here where I just  

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put the tasting order in there um nice to see the 
SipScout box over there we’re excited for people  

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who have it there may be some people joining 
tonight who don’t have the sub Scout box we  

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had quite a few people register so they may be 
joining a little later and that is totally okay  

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um you know you can pour yourself whatever you 
have on hand as well and join in on the fun and  

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yeah get teased and learn a little bit about what 
we’re drinking here tell your friends just because  

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they don’t have the box doesn’t mean they can’t 
uh tag along with their you know a few fingers  

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of their own favorite whiskey and just chat with 
us about whiskey or next month Mixology holiday  

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Mixology yeah while we’re waiting for people 
to get here next month is a holiday Mixology  

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um class and we are very excited about it we 
actually just got our kit together maybe we’ll  

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give you a little preview later tonight but we’re 
gonna be making three different super festive  

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cocktails and enough for two people to share so 
there’s gonna be two cocktails of each so that’ll  

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be a fun way to kick off the holiday season and 
learn how to make some fun festive cocktails that  

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you can make throughout the rest of the season 
yeah definitely yeah we’re excited about these for  

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sure all right let’s get started I like to reward 
people for being on time and not punish those who  

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are here for waiting for people who are joining 
a little bit later so let’s get started shall we  

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indeed all right what we’re going to do tonight is 
we’re gonna walk us through um Evan’s gonna walk  

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us through some we’re gonna walk us through yes 
but he’s our our professionally trained here I’ve  

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just learned a lot being being part of his life 
um so we’re gonna walk you through some tasting  

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techniques we’re basically going to teach you 
you how to taste whiskey like a pro dare I say  

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um and you know the reason we do this is not to 
necessarily teach you to be a pro to get you to  

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like change careers and go and be a whiskey 
Steward or anything like that but really we  

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do it so that you have better odds of finding and 
discovering whiskeys that you love in the future  

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the better you can taste through things understand 
your own palette explain to someone else what you  

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like about it what you don’t like about it the 
better you’re going to be able to navigate this  

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wide wide world of craft whiskey there are so many 
craft whiskeys out there today and find ones that  

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you love so instead of being someone who simply 
you know says I’m a bourbon Drinker and sticking  

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to Bourbon instead you can say you know I really 
like whiskeys that have notes of kind of cereal  

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and less of the vanilla and like the cinnamon 
and more of the cereal and that’s going to help  

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people who know a lot about whiskey lead you to 
all sorts of different things maybe bourbon maybe  

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not bourbon right so it helps you kind of get out 
of those those not stereotypes that’s not the word  

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I’m looking yeah just kind of repetitive kind of 
natures that we all fall into those those traps  

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of you know this is the whiskey I like this is the 
whiskey I drink and I’m upset I’m good with that  

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and you know the exploration is something that we 
really espouse to be one of the main reasons that  

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um we wanted to start SipScout so that you can 
explore with us because we love doing it and we  

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find that a lot of people might just need a 
little bit of a nudge once in a while um and  

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you know especially with the with something like 
whiskey you know going and tasting through several  

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iterations of kind of the same thing really helps 
to to delve deep um and it helps to eliminate a  

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quote by William Faulkner which is that there’s no 
such thing as a bad whiskey uh just some whiskeys  

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are better than others uh exactly and we always 
like to tell people too you know if there’s anyone  

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on the call today who’s like you know I really 
love bourbon but I don’t like Rye we also like  

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to say you just haven’t found the Rye that you 
like yet so persist persevere keep trying that  

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and keep drinking I promise you there was one out 
there for your palettes um because again the range  

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is wide so with that let’s get started we’ll do a 
little cheers I’m gonna grab this first one here  

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I guess I’ll grab the last one all right we’re 
gonna be a little Cheers Cheers thank you for  

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having us Amazon and joining us there we love that 
cheers to uh all of you thanks for joining yeah  

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and so we’re doing this too to go ahead and Dive 
Right In and just take a sip we’re going to talk a  

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little bit about all the proper steps but we don’t 
want to hold you back from drinking your whiskey  

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sometimes we forget to say that very much so so 
yeah as we go through these tasting techniques  

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don’t feel like you can’t take a sip because 
we haven’t gotten to the SIP step yes yet

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so it might take us a little 
while to get to the ACT  

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while we’re waiting to get there you can 
absolutely be practicing what he’s teaching  

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you and going up and down the line you can take 
sips of all of these you’ve all drank whiskey  

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before you don’t need us to tell you exactly 
what to do try dosing it with a little bit of  

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some distilled water or just tap water if you’ve 
got it if you’ve got any kind of bottled water  

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we would recommend using that if you’re going to 
be yeah it’s still filtered absolutely always try  

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them straight first even if you’re someone who’s 
a die-hard I Like a Rock in it I like water in it  

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we’ll talk a little bit about that but always try 
it straight first that is the way the distiller  

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intended and you don’t know where you want to 
go until you know where you’re starting right  

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um and also one other note before we dive in 
don’t stick your nose real deep into this whiskey  

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glass like you might uh oh just knocked over 
a glass of water move that SipScout box maybe  

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um you don’t want to stick your nose real 
deep into the glass like you do maybe with  

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wine tasting if you’re a little more familiar 
with wine tasting because this is high proof  

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it’s going to really burn out your nose if you do 
that especially as we go through all six so Evan’s  

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going to talk you through the nosing step as we 
get there but just a little preview so we don’t  

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miss you like keep it a little lower and take it 
take it slow all right so um I’m gonna just wiping  

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up a little water that we had a little spill on 
but no big deal luckily no wires were in the way  

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um no sparks no sparks no sparks no outages 
so we’re going to start with this clonakilty  

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pork Cask Irish whiskey and you know it’s 
a little interesting to start off with a  

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finished whiskey so the pork Cask is a finishing 
step so after they make the whiskey after they Age  

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The Whiskey they put it into a used quart Barrel 
essentially to give it a kiss of that pork flavor  

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and so people who know whiskey might be like 
really you’re starting with a pork Cask finish  

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whiskey the reason we’re doing this is because 
Irish whiskeys actually tend to be a little  

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lighter a little easier drinking a little often 
lower ABV this one is lower lower proof as well  

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um and so that’s kind of why we’re starting 
here um and this is an Irish Distillery  

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um and so Irish distilleries often distill some 
of their own but also Source different whiskeys  

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from different distilleries as well and kind of 
blend them together um and so this is kind of  

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an interesting one for us to start with here 
clone a kilty I like saying their names yeah  

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um I believe they’re on the southern coast of of 
uh of Ireland and something that is an interesting  

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kind of element to note when it comes to Coastal 
distilleries and this is a not an uncommon thing  

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at all and Scottish distillers especially the 
ones in ilay and the the outer the outer coastal  

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regions of Scotland um is that they can sometimes 
uh incorporate a little bit of a distinctive Briny  

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characteristic frankly from this the you know the 
sea kind of missed filling Into The Distillery  

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which are you know distillers by and large the 
Rick houses where the barrels are kept are open  

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air and so the Sea Air can get in there and um it 
essentially is going to breathe this Salty Sea Air  

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in and out of the barrels for the course of the 
three four seven twelve years that they’re aging  

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um this one has just a wisp of it I do feel like 
the sweetness of the pork cast that it’s finished  

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in kind of covers it covers it um but there 
is this kind of it’s more it’s more ethereal  

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and then it’s definitely something more I think 
that you catch on the nose it’s not really like  

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you’re tasting salt water yeah um or like 
you know broth or something like that yeah  

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so our tasting techniques to get started 
there our first there’s a little nap flying  

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around here yeah so you know initially when you 
begin to evaluate a a dram of spirit of whiskey  

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um you start with the visual inspection of it um 
and especially if you have these all poured out in  

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front of you you’ll notice that not only is this 
one lighter in color but as we go through these  

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steps as Suzanne was saying it’s also lighter 
in flavor and in mouth feel and and texture  

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um the visual inspection can give you 
a little bit of a clue as to how long  

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it was aged in Wood the longer it spins in Wood 
the more color it’s going to pull from the wood  

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um think of it like brewing a you know a cup 
of tea uh you put the tea bag in there for a  

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minute you get a little color you leave it in 
there for five minutes you get a lot more color  

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um that same process is going on as the whiskey 
sits in the barrel and then additionally you’ll  

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notice in some of these actually you know I feel 
like none of these are particularly I mean cloudy  

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but sometimes you can find like a cloudy opacity 
two whiskeys um which is an indication that they  

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have not been chill filtered now it’s hard 
to say if these have or have not been because  

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generally the cloudiness that you see is only 
visible at a certain temperature yeah absolutely  

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um and we often like to say you know a lot of 
times the cloudiness the unfiltered scares people  

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away so if they’re you know looking at something 
in the store deciding what to buy and they see  

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something that doesn’t look pristine and clear 
that often makes them think maybe it’s not as  

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high of quality to walk away but actually 
now that you’re in the SipScout know here  

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that actually I would say lean in when you see 
something that’s a little cloudy that usually  

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gives you an indicator that they’re filtering 
it less um and when you do when you don’t do  

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chill filtration at all or when you filter 
it fewer times what you’re doing is you’re  

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leaving a lot more of those like heavy Esters in 
there those oils those things that give flavor  

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um and so it’s actually but it’s very hard to 
do um and it’s hard to do well and that’s why  

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it’s something that craft makers do and also you 
know as Americans we’ve been taught to think that  

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pristine Crystal Clear is beautiful and you know 
that’s one of our the American ways and so now you  

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know though lean into those cloudier and if you 
see something that says unfiltered like that’s  

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interesting um that means they’re really standing 
behind the flavor that comes through there and you  

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know and also on the flip side when you see some 
of those vodkas out there that say eight times  

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filter 12 times filtered it’s not a good thing 
right they they trick you because the bigger  

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the number the better is like a common thing that 
we all think but actually that just means they’re  

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stripping out tons of flavor they’re stripping out 
all of that flavor and that’s not what you want  

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um one last thing with the visual inspection you 
can also look at the viscosity and you often hear  

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this talked about a lot more with wine but as 
you kind of roll your your tumbler around your  

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glass around you’ll see the way that the whiskey 
kind of beads up and Cascades on the outside of  

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the glass the legs the legs yes the the legs is um 
probably the most common term for this the tears  

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um Church Windows is kind of a fun one that 
can give you an indication of the overall  

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alcohol percentage and uh as a result you know the 
viscosity so I guess probably switch that around  

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um and the longer that a whiskey is aged 
you know the more that these uh tears will  

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kind of spread and space out in the glass so 
instead of getting like multiple ones right  

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next to each other you’ll get like five or 
six around the entire circular surface area  

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um okay we have a poll up there looks like we 
have a coat Lancers so [Music] um funnily enough  

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you’re all right because this is a hotly debated 
Scotland and Ireland are constantly going Toe to  

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Toe about like who made whiskey first right 
um and so this is one of those hotly debated  

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things that you know has kind of before 
any measure of strongly recorded history  

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um and The gales The gales someone up there 
got it right yeah yeah someone up there got  

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it right for sure um and if you’re not familiar 
you know something I often I think of Ireland  

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with whiskey quite a bit um but Ireland is 
actually really well known for their Gins as  

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well and I didn’t I didn’t actually realize that 
until a couple of years ago um an Irish gin can  

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be quite lovely so if you’re a gin Drinker 
check out some Irish gin as well one of the  

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things that I feel at least you know in my heart 
of hearts leads me to think of Scotland as being

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and this is kind of silly because I’m sure it’s 
the same in in Ireland but just the way it was  

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told to me in Scotland they don’t call it scotch 
they they just they just call it Whiskey right  

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that’s the only kind of whiskey they drink 
in Scotland right anything else would be  

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like oh American whiskey like this is whiskey 
it’s all relative right right where you are  

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what you call the thing right absolutely um so 
the next step there uh and again like you said  

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we’re just doing this with the first one We 
Care through these go back and forth you know  

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bounce back I think one of the best ways to 
kind of train your your nose and your palate  

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when you’re tasting is a comparative thing so 
if you’re just going through in the order that  

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we’re tasting them and not reflecting back you’re 
kind of doing yourself a disservice here and also  

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if you’re just finishing One Whiskey before you 
move on to the second one right that’s also you  

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know you don’t want to do that because you want 
to kind of play around with it a little bit yeah  

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um yeah so as we move on to our second step 
maybe I can tell you a little bit about this  

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um American single malt in case you do 
want to move over to it so this one is from  

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um Vapor Distillery actually is The Distillery 
but it’s called Boulder spirit so the the  

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brand of single maltes is called Boulder 
Spirits they’re in Colorado and Boulder  

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um and actually so this American single 
malt the founder he’s actually from Scotland  

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um and funny a little tidbit about him he 
actually was on Survivor and was kicked off  

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of Survivor he was on Survivor Panama so he’s 
you know he’s a he’s a scotman and he’s low in  

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the wild wilderness and into all that stuff and I 
think he was also part of the royal Navy as well  

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um and so he came over to Colorado fell in love 
with Colorado and really wanted to bring his  

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Heritage of making amazing scotch and bring it 
over to America and give it a little twist and  

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we can talk a little bit about what that twist is 
but why don’t you get on to your second step there  

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um it’s funny I I think of Scotsman that was 
in the Navy and like I just can picture him  

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in Colorado like throwing axes at trees 
I mean you feel like he should have won  

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Survivor right I feel like all of 
Scotland must have just been like

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all right so our second step so the first one is 
site there are they’re all S’s it helps that you  

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remember all of them so see five s’s um so see 
it visually you know your site step and then  

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smelling it um or sniffing it and I generally like 
to remember it with the word sniff simply because  

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it helps me remember to think about smelling 
the way that a dog smells think about how a  

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dog kind of like you know they put their nose in 
the ground like and they kind of move around and  

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do the little like sniffs the reason they’re doing 
that is because they’re sniffing in and sniffing  

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out very quickly um and when they they blow out 
of their nose they’re adding humidity and when you  

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add humidity to something you can see sometimes 
when Evan does this it kind of fogs up his glass  

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um but when you’re when you breathe out you add 
humidity and when things are humid you can smell  

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them more strongly um so you know we live in 
Arizona where it’s very dry versus someone  

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who lives in Florida the smells are very much 
more pungent in that humid air and so adding  

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some humidity as you’re smelling and snipping 
like a dog in out in out and out um helps you  

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helps you find those Aromas that might be hard 
to find kind of a fun brief aside little tidbit  

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um every year that they Proctor the exam to 
become a master of sommelier uh it’s hosted of  

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all places in Houston Texas if you need some 
humidity to assist you in your smelling and  

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evaluating of the glass of wine in front of you 
no better placed in Houston Texas yeah absolutely  

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um so yeah the nosing step is 
probably the one that I get kind of  

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tapped under the table most frequently by Suzanne 
because this is the one that I’ll spend 45 minutes  

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from now we’ll still be talking about smelling 
our whiskey um but it is a pretty fascinating  

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step it’s the one that is the most revelatory in 
the tasting experience um it can tell you the most  

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of all the steps about what might be going on 
in that whiskey um it helps to illuminate The  

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00:19:35,880 –> 00:19:40,560
Source material that’s used to make it what 
type of grain is in your whiskey uh you know  

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the Aging technique how long it was aged not only 
but also the barrel types that were used to age it  

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um the proof is something that you’ll begin to 
kind of recognize especially if it’s really hot  

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you’ll get to actually feel that um and moreover 
your sense of smell is unlike the other senses in  

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your body it’s a chemical sense as opposed to a 
physical sensation and as such it accesses your  

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brain in a different way and it actually bypasses 
most of the frontal lobes and goes directly  

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into your memory and so your ability to access 
memories via smells and access smells via memories  

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um kind of goes in both directions and it’s 
pretty remarkable the way that that works  

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yeah we’ve all walked into a restaurant or 
somewhere and you’re like oh that smell it  

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00:20:32,400 –> 00:20:37,260
reminds me of EXO and it’s just like it transports 
you yeah you’re back in your your grandmother’s  

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kitchen and she’s whipping up a whatever 
now the thing about smell is it’s one of our  

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um senses that we don’t use actively very often 
we don’t often go around blind smelling something  

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and saying what does that smell like right we 
don’t do that very often um but it can be trained  

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so you can get better at this and I am living 
proof of this when I first met Evan I was like  

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smells like whiskey and now I can really with 
wine with everything but it’s because I have the  

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conversation and I take a little bit of time I’m 
not just drinking and kind of ignoring it I spent  

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some time with my nose in there and I’m kind 
of pushing my brain and I’m paying attention  

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to more of what things smell like outside of when 
I’m doing this right um so if it’s something that  

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and you know we’ve all been sick and you have a 
stuffed nose and you eat something and it tastes  

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like cardboard your nose is such a critical part 
of your palette so if you’re not spending a little  

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bit of time with your nose and your whiskey your 
nose and your wine while you’re drinking it before  

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you’re drinking it you’re actually kind of robbing 
yourself of the full experience flavor-wise as  

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well so we really that’s one of the reasons Evan 
likes to spend a lot of time here because if we  

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can teach you one thing tonight and you walk 
away with one thing have a little like smelling  

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00:21:48,660 –> 00:21:54,480
conversation have a conversation with your with 
your drink yeah and frankly that conversation I  

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feel like from maybe a someone who’s just kind of 
getting into this idea the best conversation to  

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have is a focus on three kind of Elemental 
components of what you might be perceiving  

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um with regard to Aromas and they are the primary 
Aromas which are the types of grains that are used  

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in this particular whiskey that is in front of you 
as well as how heavily malted or toasted or cooked  

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they are sometimes it’s not at all sometimes it’s 
very strongly secondary Aromas which are Aromas  

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that come from the fermentation process the type 
of yeast that’s used sometimes that can influence  

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00:22:35,220 –> 00:22:42,060
and create some interesting Aromas as well as the 
distillation process where you’re making the cuts  

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and separating the stuff that’s literally going 
to make you blind if you drink it from the really  

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00:22:46,860 –> 00:22:52,920
heavy pinus resini tar type Aromas and flavors 
at the end of the distillation there’s a process  

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00:22:52,920 –> 00:22:57,060
during distillation where at the beginning 
of the distillation stuff starts to come off  

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00:22:57,060 –> 00:23:03,660
the still and eventually you make a cut and you 
remove what are known as the heads and then from  

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00:23:03,660 –> 00:23:08,640
this that middle part from that first cut to the 
second cut you capture what’s known as the heart  

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00:23:09,180 –> 00:23:14,640
and that’s really the best of the best um and then 
the the remaining part is the Tails that’s where  

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all the kind of heavy kind of stinky off-oder tar 
type smells come from yeah and then last but not  

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00:23:21,120 –> 00:23:25,020
least the tertiary Aromas these are Aromas that 
come from the aging process so once it’s done  

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00:23:25,020 –> 00:23:30,480
distillation and goes into Barrel um the flavors 
and the Aromas that come from it’s time that spend  

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in the barrel are what you’re going to get in 
the tertiary rooms so just trying to pick out one  

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00:23:36,420 –> 00:23:41,460
some one thing distinct that you can kind of 
put your finger on even if it’s not with a  

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00:23:41,460 –> 00:23:47,700
lot of confidence in each one of those three 
kind of categories is a very simple starting  

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00:23:47,700 –> 00:23:54,360
place to begin that conversation and and like 
have a measure of comfortability in talking  

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00:23:54,360 –> 00:24:00,840
about whiskeys and what you like and what you 
don’t like um I’m gonna share just briefly here  

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00:24:01,920 –> 00:24:08,280
um something else that’s very helpful 
and this is a whiskey Aroma wheel  

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00:24:10,200 –> 00:24:14,400
um and you can find these all over 
Google you just whiskey Aroma wheel  

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00:24:15,840 –> 00:24:21,720
um yeah this is very helpful so having something 
like this in front of you um and initially just  

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trying to stay within the center part of the 
circle and just recognizing something that is  

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00:24:26,580 –> 00:24:30,240
is that a fruity smell or is that a floral smell 
those are kind of clothes that’s why they’re  

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00:24:30,240 –> 00:24:34,020
close together floral is also kind of close to 
grassy that’s why they’re close to each other  

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00:24:34,020 –> 00:24:39,420
on the on the circle so kind of go around that 
Circle and find the initial category and then  

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00:24:39,420 –> 00:24:45,780
push yourself to make a step into the next outer 
ring and then potentially even into the third ring  

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00:24:46,500 –> 00:24:51,360
um so you know starting with something like 
Fruity but then pushing yourself to say well  

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00:24:51,900 –> 00:24:57,000
that’s more citrus than perhaps you know 
like a tree fruit like a pear or an apple  

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00:24:58,080 –> 00:25:04,200
um and in fact it’s I think it’s more like a 
grapefruit than it is like an orange and then  

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00:25:04,200 –> 00:25:10,560
heck see if you can decide whether it’s grapefruit 
zest or grapefruit juice or grapefruit candy or if  

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00:25:10,560 –> 00:25:17,220
it’s Ruby Red Grapefruit this is really how you 
get creates me don’t get me wrong so I I always  

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feel like I’m like I’m so proud of myself for 
picking out like oh I get cherries in this and  

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00:25:21,660 –> 00:25:27,000
then Evan is like is it stewed cherries or is 
it baked cherries is it ripe Cherry is it is it  

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00:25:27,000 –> 00:25:32,460
the like golden cherries or the red cherries is 
it a ludens cough drop and I’m like it Cherry’s  

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00:25:32,460 –> 00:25:37,500
enough I’m proud of myself for getting cherries it 
sure is but it is sure but it is like the more you  

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00:25:37,500 –> 00:25:43,920
can do that the more you can find things in your 
whiskey and enjoy it and like just understand why  

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00:25:43,920 –> 00:25:48,960
you like this whiskey so much versus why you don’t 
like this whiskey um and it’s just it’s really fun  

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00:25:48,960 –> 00:25:54,120
um as well so and it helps you slow down and 
enjoy your your booze a little bit more slowly  

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um we’ll put the the link in the chat here so 
that you can download that PDF that includes  

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00:26:01,200 –> 00:26:06,600
this whiskey Aroma wheel here as well because 
yeah like I said um it’s something that I find  

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00:26:06,600 –> 00:26:12,300
to be quite helpful even though I’ve been 
doing this for a decade plus yeah absolutely  

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00:26:12,300 –> 00:26:18,180
um does anyone want to share what their smelling 
in either either of the first couple of whiskeys  

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00:26:18,180 –> 00:26:23,940
any any give us some thoughts if you if any 
smells coming to life you can unmute yourself  

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00:26:25,560 –> 00:26:30,300
and then and then we’ll play a little 
game called dance monkey dance where we  

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00:26:30,300 –> 00:26:32,940
make the certified sommelier tell 
us what he’s smelling in there

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00:26:35,640 –> 00:26:36,780
let’s see if I

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00:26:39,420 –> 00:26:45,240
if I can yeah so this whiskey spelling while 
we’re seeing if anyone will be brave but it’s  

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00:26:45,240 –> 00:26:48,360
not brave because there’s no wrong answer 
like whatever you smell especially with  

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00:26:48,360 –> 00:26:51,600
smells it’s tied to your memory if you’ve 
never smelled something before you’re not  

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00:26:51,600 –> 00:26:58,560
going to be able to find it in whiskey right oh 
go ahead what you got there first Bob and Gus  

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00:27:00,060 –> 00:27:07,740
we um thought that the podcast had a maply 
aftertaste a little secondary Maybelline  

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00:27:07,740 –> 00:27:14,580
almost maybe even bordering on honey but there 
was a nice sweet flash you know after swallowing  

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00:27:14,580 –> 00:27:20,160
in the backwash you know it’s funny when I stuck 
my nose in it I was when Evan was talking about  

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00:27:20,160 –> 00:27:23,940
the smelling steps I was really pushing myself to 
try to find something and I thought Maple too and  

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00:27:23,940 –> 00:27:27,900
I thought that was so that’s interesting that we 
both came up with that that must mean we’re right  

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00:27:27,900 –> 00:27:36,360
it’s the port overcome his Support over time 
yeah but you know I would also I would also uh  

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00:27:36,360 –> 00:27:43,080
say that not only is Irish whiskey relatively 
light and like more floral and less kind of  

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00:27:43,080 –> 00:27:48,240
earthy woodsy it does tend to be a little bit 
sweeter to my palette in general as well maybe  

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00:27:48,240 –> 00:27:53,220
even without the port Cask influence um I feel 
like when I just think of you know a standard  

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00:27:53,760 –> 00:27:59,640
Jameson or or Bushmills or something like that 
those tend to show on the sweeter side for me  

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00:28:00,540 –> 00:28:07,140
um I think that the port for me comes in with like 
a little bit of like a almost like a pruniness  

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00:28:09,060 –> 00:28:16,020
well I mean don’t they have a wide array of is 
it all light I mean is that oil you know don’t  

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00:28:16,020 –> 00:28:21,900
they have some heavy you know Guinness kind of 
whiskeys yeah they do and I would just and and  

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00:28:21,900 –> 00:28:27,540
I would just say like generally a character 
as a standard unless you’re getting into you  

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00:28:27,540 –> 00:28:32,820
know a Jameson that’s 21 years old or 
a napanog castle that’s 15 years old  

305
00:28:33,420 –> 00:28:42,240
they tend to show lighter and fresher fresher yeah 
yeah it’s kind of similar to how people often say  

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00:28:42,240 –> 00:28:46,560
like bourbon tends to be sweeter Rye tends to be 
spicier like that’s not true of all bourbons and  

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00:28:46,560 –> 00:28:54,180
Rise of course but generally yeah and stereotypes 
exist for a reason yeah for better for worse  

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00:28:55,800 –> 00:29:00,960
um where is this I’m still looking for the the 
risky all kind of okay don’t worry about it  

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00:29:01,800 –> 00:29:07,500
um and then the whiskey spelling yeah this this 
one’s a fun one this is one that I don’t know um  

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00:29:07,500 –> 00:29:13,620
so yeah it is actually one person got it right 
there the spelling of the country if it has a  

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00:29:13,620 –> 00:29:19,620
name in the E then whiskey has an e if this name 
of the country does not have any in it Japan for  

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00:29:19,620 –> 00:29:25,380
example they do not spell whiskey with a need now 
there’s no rule about this it’s not regulated it’s  

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00:29:25,380 –> 00:29:30,840
not legislated it just kind of happens to be the 
way the cards have fallen over the years there are  

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00:29:30,840 –> 00:29:36,840
some who Buck the trend there’s even one in our 
lineup today if you can find it um that spells it  

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00:29:36,840 –> 00:29:42,780
without an e even though United States of America 
has an e in it um and so you know people people  

316
00:29:43,920 –> 00:29:47,820
go away from it a little bit but that’s a general 
rule of thumb so you know how to spell whiskey  

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00:29:47,820 –> 00:29:52,860
depending on where yeah I’m not sure the reasoning 
behind the one in our kit that defies the naming  

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00:29:52,860 –> 00:30:03,000
convention but um for example um does not use 
an e in the naming of their whiskey and for  

319
00:30:03,000 –> 00:30:08,460
their reasoning um the heritage of the founder is 
Scottish Scottish so he goes back to the original  

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00:30:08,460 –> 00:30:13,500
it’s spelling of whiskey and it also um changes 
how you spell the plural of whiskey as well  

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00:30:13,500 –> 00:30:17,220
which I definitely didn’t know for a long time 
and yeah one of my clients kept yelling at me  

322
00:30:17,220 –> 00:30:23,220
because I kept spelling it IES instead of e-y-s 
so if it’s with an E it’s e-y-s if it’s without  

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00:30:23,220 –> 00:30:31,680
an e it’s i-e-s extra confusing yeah lots of fun 
grammar spelling this is all in Evan’s wheelhouse  

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00:30:33,660 –> 00:30:42,180
um so let’s move on here to well I guess yeah I’m 
still talking about the forecast for the tasting  

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00:30:42,180 –> 00:30:47,760
steps but we’ve talked about the single malt um 
as a category single malts in the United States  

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00:30:47,760 –> 00:30:54,060
are kind of a new burgeoning category for sure 
they actually just got an official designation  

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00:30:54,060 –> 00:31:00,480
that’s right um as American single malt now 
has kind of regulations and rules about what an  

328
00:31:00,480 –> 00:31:06,180
American single malt can be yeah the same way that 
there are governmentally imposed restrictions on  

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00:31:06,720 –> 00:31:12,180
the necessary requirements to label your 
whiskey as bourbon whiskey there are now  

330
00:31:12,180 –> 00:31:18,960
similar requirements uh to label as an as a single 
malt whiskey very similar to the restrictions that  

331
00:31:18,960 –> 00:31:25,500
I are in existence in Scotland for a single malt 
whiskey um one of the main differences though is  

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00:31:25,500 –> 00:31:31,320
the Aging regimen in the United States they don’t 
have the same aging requirements and restrictions  

333
00:31:31,320 –> 00:31:37,320
that they do in Scotland to be labeled as a single 
malt whiskey and I think it makes for a little  

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00:31:37,320 –> 00:31:42,960
bit more of an expansive category and a little 
bit more of an opportunity for the distillers  

335
00:31:42,960 –> 00:31:49,560
to explore yeah absolutely um how many people 
when they think of scotch or single malts many  

336
00:31:49,560 –> 00:31:54,360
when you say single malt people think of scotch 
um I guess I can’t see people’s hands but I’d  

337
00:31:54,360 –> 00:32:01,740
be curious if you your brain goes to pleated or 
smoky when you hear that that’s a good point yeah  

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00:32:03,060 –> 00:32:08,760
because I feel like um a lot of people oh is 
there a reason the E rule does not extend to  

339
00:32:08,760 –> 00:32:14,880
the Texas yeah he finally found it you found it 
you found our exception in the lineup yeah they um  

340
00:32:14,880 –> 00:32:20,340
we looked into this did they have a rationale or 
was it just like we bucked the trend we’re texting  

341
00:32:20,340 –> 00:32:26,100
like we do our own thing to my recollection there 
is no Scottish Heritage in the three founders  

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00:32:27,240 –> 00:32:33,180
um yeah but you think that there could have 
I think there might have doesn’t recall I  

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00:32:33,180 –> 00:32:38,160
think and maybe just because that’s the 
reason that Maker’s Mark uses yeah we  

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00:32:38,160 –> 00:32:43,620
um we’ll talk a little bit more about Balcones but 
we we really love them and they they are as Texas  

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00:32:45,360 –> 00:32:49,980
um and they really do like to celebrate you know 
Texan and like all that and so our our Theory a  

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00:32:49,980 –> 00:32:52,860
little bit is that they just like to Buck the 
trend honestly and they just like to be like  

347
00:32:52,860 –> 00:32:58,440
we’re doing it our way and and honestly you know 
a lot of the original well I guess not I guess  

348
00:32:58,440 –> 00:33:02,640
that’s not true because Ireland spells it with an 
E I was gonna say some of the ogs of whiskey that  

349
00:33:02,640 –> 00:33:08,220
was one of my um yeah so it’s a little bit of 
a mystery but they do buck the trend for sure  

350
00:33:08,940 –> 00:33:14,220
um you want to talk about how this is Scottish 
in origin this single mall but American in style  

351
00:33:14,220 –> 00:33:19,020
yeah so I mean Scottish and origin in the extent 
that like you don’t really see a lot of single  

352
00:33:19,020 –> 00:33:23,580
malt whiskeys being produced in the United States 
most of the whiskeys that you see being produced  

353
00:33:23,580 –> 00:33:30,300
here by and large uh use a mash bill which is 
you know the the recipe essentially yeah the  

354
00:33:30,300 –> 00:33:36,180
composition the percentage comparative percentages 
of the grains that are used to make it um to be  

355
00:33:36,180 –> 00:33:45,480
whiskey it has to be 100 grain based um and for a 
single malt it’s all malted barley barley is just  

356
00:33:45,480 –> 00:33:51,000
not a very commonly grown grain here in the 
United States so most of our whiskey is using  

357
00:33:51,000 –> 00:33:57,540
other grains not barley um which is why single 
malts have not been uh additionally a single mold  

358
00:33:57,540 –> 00:34:07,020
has to be all distilled in one distillery in one 
distillation by one distiller it’s kind of similar  

359
00:34:07,020 –> 00:34:13,440
to the requirements for something that is labeled 
as bottled in bond in the United States without  

360
00:34:13,440 –> 00:34:22,260
the proof restrictions and I think the distiller 
restrictions um anyway uh there’s some interesting  

361
00:34:22,260 –> 00:34:26,640
components about the American single maltes that 
are coming on the scene right now because very  

362
00:34:26,640 –> 00:34:32,100
few of them are peeded the way that most Scotch 
whiskeys are although a few are especially using  

363
00:34:32,100 –> 00:34:38,160
um the Pacific Northwest they have some peat bogs 
and some like oh yeah up in Seattle yeah Westland  

364
00:34:38,160 –> 00:34:43,920
Distillery is one that’s doing an American peated 
whiskey um that is very fun they are sadly no  

365
00:34:43,920 –> 00:34:48,540
longer craft they just they sold recently to a 
bigger company but um but yeah there are some  

366
00:34:48,540 –> 00:34:53,280
interesting Boulder Spirits as well holder spirit 
says if he did one as well no you’re right so  

367
00:34:54,180 –> 00:35:01,440
the influence of peat moss in the production of 
Scotch whiskey is it’s used as a fuel source to  

368
00:35:01,440 –> 00:35:07,560
toast the barley in the molting process yeah 
the killing of The Barley so that it kind of  

369
00:35:07,560 –> 00:35:13,380
caramelizes the Grain and actually releases the 
sugars so that it can ferment and become alcoholic  

370
00:35:14,640 –> 00:35:18,960
um is done using the only fuel source that they 
had in Scotland they don’t have big forests  

371
00:35:18,960 –> 00:35:24,540
there uh you know the highlands are just rocks 
and Moss and and so they would Harvest these  

372
00:35:24,540 –> 00:35:31,320
uh these peat bogs and let the moss in the peat 
bogs dry out and then that was their fuel source  

373
00:35:32,160 –> 00:35:36,420
um smoke from that very distinctive 
especially because the people  

374
00:35:37,620 –> 00:35:42,240
when they start working within so it kind of 
almost like smokes it’s extra smoking yeah  

375
00:35:42,780 –> 00:35:48,420
um and so that’s where you can get very smoky 
scotches and single malts and but you cannot can  

376
00:35:48,420 –> 00:35:53,040
get ones that don’t even really have barely any of 
that kiss of smoke right um and I think this is a  

377
00:35:53,040 –> 00:35:59,400
great example of really what you get as the green 
characteristic of barley without any influence  

378
00:35:59,400 –> 00:36:05,340
of other grains and without the influence of 
the quote-unquote ain’t of of peat moss of the  

379
00:36:05,340 –> 00:36:10,200
smoking process that you see in Scotland and 
for me what comes through a lot here is kind  

380
00:36:10,200 –> 00:36:19,860
of like a ripe banana characteristic and also 
um really like dark multi-grain bread you know  

381
00:36:19,860 –> 00:36:26,100
those breads you’d find they have like sprouted 
seeds and lots of you know nuts and whole grains  

382
00:36:26,940 –> 00:36:32,220
um and I feel like that characteristic 
that like malted barley characteristic  

383
00:36:32,220 –> 00:36:36,300
is is generally very serially and I feel 
like that’s where the bread part comes from  

384
00:36:37,140 –> 00:36:43,140
um the banana part I would venture to say 
is probably more about the fermentation and  

385
00:36:43,140 –> 00:36:50,100
maybe the yeast that they used in the fermentation 
with barley um and then the cool thing about this  

386
00:36:50,100 –> 00:36:57,900
single malt compared to again uh Scottish examples 
and American examples in general is that lack of  

387
00:36:57,900 –> 00:37:04,680
restriction with regard to aging so in Scotland 
single malls have to be aged in barrels that are  

388
00:37:05,220 –> 00:37:13,260
classified as neutral or or used they’ve been 
previously uh used to can you know age Sherry  

389
00:37:13,260 –> 00:37:18,060
is a very common one another common one though 
is bourbon bourbon yeah so a lot of used bourbon  

390
00:37:18,060 –> 00:37:22,740
barrels from America got shipped over to Scotland 
and that’s what they’re aging their their scotch  

391
00:37:22,740 –> 00:37:30,420
in right but they can’t use new Oak barrels right 
and the the the thing with new Oak barrels versus  

392
00:37:30,420 –> 00:37:39,000
I I call them used but neutral Oak barrels um is 
new Oak gives a very strong flavor like much it’s  

393
00:37:39,000 –> 00:37:43,920
almost like using a brand new tea bag versus 
using a tea bag a second time around right so  

394
00:37:43,920 –> 00:37:47,340
if you think of that like makes a very strong 
cup of tea versus like a diluted cup of tea  

395
00:37:47,340 –> 00:37:51,900
so if you want that like Oaky kind of caramely 
all those flavors that Evan was talking about  

396
00:37:51,900 –> 00:37:56,640
before that comes from the barrel aging process 
then that new Barrel is what you want to go with  

397
00:37:56,640 –> 00:38:01,920
sure right but so Scotland has restrictions that 
you cannot use new barrels in Scotland so they  

398
00:38:01,920 –> 00:38:08,100
have a much lighter Touch of that Barrel aging 
flavor for Scotch whereas an American we don’t  

399
00:38:08,100 –> 00:38:14,220
have that restriction and so this whiskey in 
particular is using new charred Oak barrels  

400
00:38:14,220 –> 00:38:19,680
right so it has more of that Barrel aging kick 
on top of the malted barley kind of scotchiness

401
00:38:23,580 –> 00:38:28,560
yeah that’s really quite nice and I feel 
like the ability or the the freedom to use  

402
00:38:28,560 –> 00:38:33,840
new Oak uh you know for single malts here 
in the US probably allows distillers to  

403
00:38:35,160 –> 00:38:39,540
you know get to Market a little bit quicker yeah 
because when you’re aging something in neutral  

404
00:38:39,540 –> 00:38:46,020
Oak in order to get enough of the oak flavoring in 
it I mean that’s why most scotches you see are 12  

405
00:38:46,020 –> 00:38:52,020
year old minimum you know glenfiddick Glenn live 
it takes a while to get that flavor that they want  

406
00:38:52,020 –> 00:38:56,940
out of it and even then they’re usually closer 
in color to the Irish whiskey that we’ve got  

407
00:38:56,940 –> 00:39:03,900
here than they are to the you know the boulder 
Spirits you know when we kicked off today we  

408
00:39:03,900 –> 00:39:09,360
didn’t even mention that essentially today this is 
this is a great primer and exploration of whiskey  

409
00:39:10,200 –> 00:39:15,960
um because we have six different whiskey Styles so 
as we’re going through this first one was an Irish  

410
00:39:15,960 –> 00:39:20,640
whiskey the second one is an American single malt 
whiskey we’re gonna keep going through this with  

411
00:39:20,640 –> 00:39:28,980
uh corn whiskey a bourbon a um what about a hopped 
whiskey a blended whiskey and then finally a rye  

412
00:39:28,980 –> 00:39:34,980
so it’s six different styles from six different 
craft makers also from six different regions um  

413
00:39:34,980 –> 00:39:41,880
and so it’s really a nice landscape so if anyone 
is you know new to Whiskey in your life this is  

414
00:39:41,880 –> 00:39:46,560
a really nice primer for them to understand all 
the different styles and like the whiskey umbrella  

415
00:39:46,560 –> 00:39:52,200
and the different sub segments beneath it which 
uh Direction you’d like to explore further yeah  

416
00:39:52,200 –> 00:39:57,840
and actually on that note I did want to mention on 
your SipScout report here you have a link at the  

417
00:39:57,840 –> 00:40:03,060
bottom if you wanted to buy full bottles or if you 
wanted to um do that we actually just today got  

418
00:40:03,060 –> 00:40:10,140
this whiskey kit up on there so you can buy this 
whiskey kit as one-offs all into the future so  

419
00:40:10,140 –> 00:40:16,020
um because we felt like this was one yeah it was 
very educational in your life that might enjoy a  

420
00:40:16,020 –> 00:40:21,900
whiskey box for Christmas yeah absolutely so you 
can you can get this one whiskey kit in perpetuity  

421
00:40:21,900 –> 00:40:30,960
yeah so our third tasting technique yeah let’s 
get to the fun part right so you’ve got sight  

422
00:40:30,960 –> 00:40:40,020
and then you’ve got sniff and then you’ve got 
sit um something that we kind of glossed over is  

423
00:40:41,640 –> 00:40:48,660
marginally helpful with yeah with whiskey um you 
want to be gentle uh but swirling the whiskey  

424
00:40:48,660 –> 00:40:56,280
around in your glass um can be helpful to 
release some of the more volatile Aromas  

425
00:40:56,280 –> 00:41:01,500
but in general Spirits are pretty volatile 
already so they don’t need a lot of help to  

426
00:41:01,500 –> 00:41:05,880
release some of these Aromas and flavors the 
way that you might expect with a wine tasting  

427
00:41:06,540 –> 00:41:11,520
um but you know simply tilting the glass on 
its side and just rolling it and rotating it  

428
00:41:11,520 –> 00:41:17,340
in your hand and coating the inside of the glass 
will release some of those more volatile Aromas  

429
00:41:18,480 –> 00:41:22,980
um that frankly you can get without even sticking 
your nose too close to it you can just kind of  

430
00:41:22,980 –> 00:41:28,680
like let them waft up and those tend to be the 
lighter brighter Aromas the more floral notes  

431
00:41:29,760 –> 00:41:34,200
um but yeah the next step when you 
go ahead and dive in to take a sip  

432
00:41:35,280 –> 00:41:40,200
um you want to make sure that you get 
enough of the whiskey in your mouth  

433
00:41:40,200 –> 00:41:45,600
that you actually get to taste it just like 
wetting your lips or kind of tipping your  

434
00:41:45,600 –> 00:41:50,580
tongue in there is generally not sufficient 
but you don’t want to take too big of a swig  

435
00:41:51,780 –> 00:41:54,780
um so that you don’t have an opportunity 
to taste it because of the alcohol  

436
00:41:55,980 –> 00:42:03,300
um so something that is really helpful both 
before and during the tasting step is kind of chew  

437
00:42:04,140 –> 00:42:10,560
and build up some saliva in your mouth that still 
alive is going to help protect the inside of your  

438
00:42:10,560 –> 00:42:16,320
mouth from the high alcohol that you get when 
you take a sip there’s a reason that when you  

439
00:42:16,320 –> 00:42:22,920
say buffalo wings a lot of people will salivate 
the spice the heat the you know the actual  

440
00:42:22,920 –> 00:42:28,920
temperature heat as well as the chilly heat both 
of those things can damage the sensitive tissue in  

441
00:42:28,920 –> 00:42:36,420
the inside of your mouth and so your body learns 
to salivate in anticipation of taking a bite of  

442
00:42:36,420 –> 00:42:43,320
buffalo wings taking a bite of lemon any number of 
things like that and so if you don’t have saliva  

443
00:42:43,320 –> 00:42:49,080
in your mouth when you take a sip it’s going to 
burn a lot more so just kind of chewing like that  

444
00:42:49,080 –> 00:42:53,220
will kind of activate your salivary glands 
and then when you take a sip you can kind of  

445
00:42:53,820 –> 00:42:59,640
chew it and wash it around in your mouth and let 
it mix with the saliva saliva is actually a really  

446
00:42:59,640 –> 00:43:05,520
important conduit for The Taste experience 
it helps to transmit flavors to the you know  

447
00:43:05,520 –> 00:43:10,200
the taste buds that you have not just on your 
tongue but all over the inside of your mouth  

448
00:43:10,740 –> 00:43:15,900
they are on your cheeks on your gums underneath 
your tongue on the roof of your mouth so just  

449
00:43:15,900 –> 00:43:19,860
taking a bite and or I’m sorry just taking 
a sip and letting it wash down the back  

450
00:43:19,860 –> 00:43:26,580
of your throat kind of denies you of the full 
sensory experience of the taste of the whiskey

451
00:43:29,700 –> 00:43:32,280
hopefully you guys I have been sipping all along  

452
00:43:32,280 –> 00:43:35,160
like we said it takes us a little 
while to get into this stuff but

453
00:43:38,700 –> 00:43:39,960
you want the baby blue now

454
00:43:44,940 –> 00:43:49,200
so I tend to leave it in my mouth 
for about five to seven seconds  

455
00:43:50,400 –> 00:43:54,780
um and you can see he was almost like chewing 
it I was in his mouth now you don’t want to  

456
00:43:54,780 –> 00:43:59,400
do the Listerine swish because that aerates it 
and that will make it burn more actually just  

457
00:43:59,400 –> 00:44:03,900
take my tongue and push it up into the roof of 
my mouth kind of let it Cascade down my cheeks  

458
00:44:03,900 –> 00:44:09,060
pull up underneath my tongue and then just 
kind of gently let it wash from either side  

459
00:44:10,020 –> 00:44:17,520
before swallowing and and the good thing about 
doing that on your first sip is if you do that  

460
00:44:17,520 –> 00:44:23,100
if you take a sip chew it move it around kind 
of spend a minute with it and then swallow it  

461
00:44:23,640 –> 00:44:27,660
you’re not gonna really enjoy it that much to 
be honest like you’re you’re not and that’s a  

462
00:44:27,660 –> 00:44:32,940
good thing because your first sip of anything is 
really supposed to be all about acclimating your  

463
00:44:32,940 –> 00:44:37,320
mouth especially when we’re talking about high 
proof so high proof Spirits the first time you  

464
00:44:37,320 –> 00:44:42,000
taste something new even if it’s the next whiskey 
it’s something new but it’s high proof your mouth  

465
00:44:42,000 –> 00:44:46,800
is just kind of going like whoa that’s a lot 
that’s all that’s happening and so if you’re  

466
00:44:46,800 –> 00:44:51,480
judging a whiskey on the first sip you’re kind 
of doing it a disservice so by doing what Evan’s  

467
00:44:51,480 –> 00:44:57,420
talking about they call it the Kentucky chew 
actually uh by do by doing that you’re you’re  

468
00:44:57,420 –> 00:45:01,620
basically priming your palette like a primer when 
you’re painting right you’re kind of like getting  

469
00:45:01,620 –> 00:45:06,000
it ready and then your second sift is when you 
want to start to like evaluate now that your mouth  

470
00:45:06,000 –> 00:45:10,080
is kind of used to what’s coming um that’s when 
you want to start to evaluate so it’s a good good  

471
00:45:10,080 –> 00:45:15,180
trick to do to like remind yourself not to judge 
something on the first taste like like mom always  

472
00:45:15,180 –> 00:45:21,480
said you gotta try it two times before you don’t 
eat it at least my mom always said that couldn’t  

473
00:45:21,480 –> 00:45:25,620
say it like something after just one bite oh you 
couldn’t say you didn’t know that’s what I mean  

474
00:45:25,620 –> 00:45:29,520
yeah I could say I liked it actually sure I’m 
sure that was totally give me more cake please  

475
00:45:29,520 –> 00:45:37,140
more carrots yes I love carrots does anyone smell 
anything in this this whiskey I’m always curious  

476
00:45:37,740 –> 00:45:42,540
um and I’m picking on this whiskey in 
particular for a little bit of a reason I guess

477
00:45:44,700 –> 00:45:47,820
I guess because I I I just 
hit me in the face with it

478
00:45:53,460 –> 00:45:57,540
anyone anyone want to share anything or I 
can just tell you when I’m snowing in it

479
00:46:00,900 –> 00:46:02,040
I see some movement

480
00:46:06,360 –> 00:46:07,800
I gave you guys a clue

481
00:46:19,200 –> 00:46:27,060
there’s a little like white grapes all the grapes

482
00:46:30,060 –> 00:46:39,720
comment on your you know your estimation 
of flavor and over time tones and stuff  

483
00:46:40,860 –> 00:46:45,900
sorry you’re you’re kind of cutting out there 
I got peed out of that one you got peed out  

484
00:46:45,900 –> 00:46:51,060
of the baby’s mouth okay no longer grapes 
I’m talking about tape could you comment on  

485
00:46:51,060 –> 00:46:57,060
your estimation of the different overtones I 
I’m gonna be curious to compare them to mine  

486
00:46:57,060 –> 00:47:02,640
because I got a PD I got a little PD hit off 
that sweet pete but not like some of the other  

487
00:47:02,640 –> 00:47:08,520
pvpd stuff I’d drink like yeah this one more 
Angie is like I’m going to repeat in your mouth

488
00:47:11,760 –> 00:47:17,100
um I said it wrong no not at all Glenn 
morenji is exactly right and I think it  

489
00:47:17,100 –> 00:47:22,020
is like a p like a sweet peat in your mouth 
it definitely has a sweetness to it and uh  

490
00:47:22,020 –> 00:47:26,880
that’s why I was that’s why I was working like 
yeah that’s exactly what Glenn orange is like  

491
00:47:28,260 –> 00:47:36,480
um I don’t get I don’t feel like I get as much 
of the the peakness to it but I also feel like  

492
00:47:38,220 –> 00:47:47,340
I might have a pretty skewed understanding of 
heat frankly um and the delineating smokiness and  

493
00:47:47,340 –> 00:47:52,440
pediness and also I don’t really like those kinds 
of whiskeys personally so I don’t find myself  

494
00:47:52,440 –> 00:48:00,420
drinking them a lot um but I do get Sweetness in 
this and I do get I mean it’s a corn whiskey but  

495
00:48:00,420 –> 00:48:08,160
my God it smells like corn flakes and so that’s 
kind of a gimme I guess but um yeah like corn  

496
00:48:08,160 –> 00:48:13,560
flakes that have been sitting in yeah the aroma is 
real sweet like sweetened condensed milk like if  

497
00:48:13,560 –> 00:48:17,100
you ate your cornflakes with sweetened condensed 
milk that’s what this would smell like to me

498
00:48:18,240 –> 00:48:30,900
for me is is an aged tequila like a lightly 
aged tequila that’s what I was alluding to

499
00:48:34,260 –> 00:48:38,820
you guys smell that almost like a 
Reposado yeah I I it always gets  

500
00:48:38,820 –> 00:48:41,280
me and we’ve had other people at 
some events that we’ve done in the  

501
00:48:41,280 –> 00:48:45,480
past kind of comment on that as well 
it’s a little sweeter to me tonight

502
00:48:47,820 –> 00:48:57,240
good one but now I’m back I put a 
little water in mine now I’m back  

503
00:48:57,240 –> 00:49:01,080
smell wise back to another little 
Sweet Maple Leaf I don’t know

504
00:49:04,440 –> 00:49:06,480
I have to put a little water in it to get the  

505
00:49:06,480 –> 00:49:10,020
maple yeah that sweetness 
I think I get the red part

506
00:49:12,660 –> 00:49:15,300
the bread part in the in the single malt

507
00:49:17,580 –> 00:49:26,400
oh a bit of egg yeah I like that no really Corn 
Flakes eggnog there you go yeah I forget sweet  

508
00:49:26,400 –> 00:49:31,980
and condensed milk it’s almost the holiday season 
like let’s have corn flakes and eggnog yeah I’m  

509
00:49:31,980 –> 00:49:37,560
okay with that no are you Frosted Flakes or 
just regular hardflix just regular you know  

510
00:49:37,560 –> 00:49:47,040
straight Corn Flakes yeah the balconies is really 
like sacred breakfast yeah there you go exactly  

511
00:49:47,940 –> 00:49:52,980
that’s right yeah I think I’m gonna have this 
instead of cereal in the morning every day

512
00:49:55,800 –> 00:50:01,740
so this is actually one of my favorite whiskeys 
it makes beautiful old Fashions um I don’t know  

513
00:50:01,740 –> 00:50:07,860
why it just it just does it makes really lovely 
old-fashions um and it’s the fun thing about this  

514
00:50:09,060 –> 00:50:15,840
is it is a corn whiskey it’s actually a 
hundred percent corn but it’s 100 blue corn  

515
00:50:15,840 –> 00:50:22,500
that’s only grown in Texas it’s a native 
kind of species of corn to Texas and so  

516
00:50:23,820 –> 00:50:35,940
should I give some bourbon fast Urban territory 
yeah any of you um bourbon fans maybe fans of the  

517
00:50:35,940 –> 00:50:42,360
bourboner so this is a hundred percent corn 
whiskey um but it’s not called a bourbon and  

518
00:50:42,360 –> 00:50:48,420
honestly bourbon is so hot and has been so hot for 
so long in our country they would probably sell  

519
00:50:48,420 –> 00:50:55,200
a lot more of this if they called it bourbon but 
they can’t call it bourbon because they do not use  

520
00:50:55,200 –> 00:51:00,720
new chard Oak barrels and in order to be called 
bourbon that’s one of the requirements you have  

521
00:51:00,720 –> 00:51:05,640
to use new charred Oak barrels and the reason 
they don’t use new chart Oak barrels is because  

522
00:51:05,640 –> 00:51:13,980
they are so proud of this Texan blue corn that is 
native Syria exactly that they want that flavor  

523
00:51:13,980 –> 00:51:18,360
profile of the source ingredient to shine through 
so when Evan was talking before about the primary  

524
00:51:18,360 –> 00:51:24,420
and the secondary in the tertiary flavor or Aromas 
and flavors you know they really want it to be  

525
00:51:24,420 –> 00:51:28,680
that ingredient based the source-based flavors 
and Aromas that come through because they’re  

526
00:51:28,680 –> 00:51:33,840
really proud of that they don’t want the the 
new charred Oak to really kind of cover that up  

527
00:51:34,740 –> 00:51:40,560
um and so it’s a really fun kind of contrast to 
Bourbon and you know bourbon is going to be our  

528
00:51:40,560 –> 00:51:46,320
next whiskey that we move into to think about just 
what that corn base can deliver and what that can  

529
00:51:46,320 –> 00:51:51,180
give to a whiskey and this I think it just it 
showcases it beautifully yeah it’s a nice kind  

530
00:51:51,180 –> 00:51:57,300
of follow-up to the American single malt which is 
you know a single grain the same way the corn the  

531
00:51:57,300 –> 00:52:02,280
corn whiskey the baby blue is a single grain but 
it kind of highlights what the influence of new  

532
00:52:02,280 –> 00:52:10,080
Oak can do in the single malt and then neutral Oak 
can allow for you know maybe uh with the baby blue  

533
00:52:10,080 –> 00:52:18,240
and really kind of letting that Suzanne was saying 
the character of this unique and uh I guess in  

534
00:52:18,240 –> 00:52:25,140
some ways revered by balconies strain of blue corn 
to take Center Stage yeah um if you like this they  

535
00:52:25,140 –> 00:52:33,660
do make a American Oak influence I’m sorry new Oak 
influence version of this uh it’s called true blue  

536
00:52:33,660 –> 00:52:38,580
and they do actually label that as a bourbon 
as opposed to a corn whiskey yeah absolutely  

537
00:52:39,180 –> 00:52:43,620
um you can find those on I’m out that 
site on your subscale report as well  

538
00:52:44,460 –> 00:52:48,960
um like we said also the American single malt 
there’s a heated version of that Balcones also  

539
00:52:48,960 –> 00:52:55,260
does something called Brimstone which is a super 
Smoky um is it a bourbon okay I don’t think it’s  

540
00:52:55,260 –> 00:52:59,580
Suburban I think it’s just an American whiskey 
but so what they do again because they are like  

541
00:52:59,580 –> 00:53:03,780
very proud to be Texas they want to use as many 
local Texas ingredients as they can instead of  

542
00:53:03,780 –> 00:53:10,140
using something like peat to smoke their whiskey 
they actually use tumbleweeds Texas tumble beads  

543
00:53:10,140 –> 00:53:13,980
that are kind of rolling around and they gather 
them all up and they set those on fire and that’s  

544
00:53:13,980 –> 00:53:19,740
what they do and it’s so funny and if you’re a 
fan of smoky whiskey I am I love peated scotches  

545
00:53:19,740 –> 00:53:26,640
like I really like that like smoke even for me it 
is Smoky like it’s too much for him um but it’s  

546
00:53:26,640 –> 00:53:31,200
it’s awesome it’s fun in cocktails for sure but 
it’s a lot but it’s it’s really really fun yeah

547
00:53:36,120 –> 00:53:45,240
um what’s next I guess we should tie in the Savor 
the corn whiskey to the bourbon yeah yeah uh so  

548
00:53:45,240 –> 00:53:56,160
the bourbon whiskey uh the next one in the tasting 
there are Fort Mosaic 1738 bourbon is um the one  

549
00:53:56,160 –> 00:54:01,680
bourbon in our lineup which as we were pulling 
this together and we were like I kind of feel like  

550
00:54:01,680 –> 00:54:09,900
we need to have more Bourbons but no we’ll do it 
we’ll do a bourbon tasting yeah it’ll be good um  

551
00:54:09,900 –> 00:54:15,060
but we did want to highlight bourbon because it’s 
a pretty important whiskey in our country right  

552
00:54:15,060 –> 00:54:20,100
now and honestly when we highlight bourbon in 
most of our kits they’re very rarely from Kentucky  

553
00:54:21,000 –> 00:54:25,740
funnily enough it is odd that we don’t have more 
of those and I think it’s partially because all  

554
00:54:25,740 –> 00:54:31,800
the Kentucky Bourbons have been gobbled up by 
big Brands big Brands yeah there are very few you  

555
00:54:31,800 –> 00:54:36,660
know that it’s it’s probably pretty expensive to 
start a Distillery in Kentucky these days um and  

556
00:54:36,660 –> 00:54:40,500
so there are very few like still independently 
owned small craft guys I mean there are some  

557
00:54:41,160 –> 00:54:45,000
um but it also I think a lot of the Kentucky 
Bourbons most of you are likely familiar with  

558
00:54:45,000 –> 00:54:50,100
whereas we like to find Bourbons from all over 
um and so this one is actually made in Florida  

559
00:54:50,100 –> 00:55:00,660
yeah this is from West Palm Beach um made at uh 
Palm Beach Distillery and um the name stems from  

560
00:55:00,660 –> 00:55:10,080
a kind of an interesting part of American History 
yeah for sure um there was a small town in Florida  

561
00:55:10,980 –> 00:55:19,140
it was in Florida but um oh that’s right this 
small town in Florida is where quite a few  

562
00:55:20,160 –> 00:55:26,580
um blacks settled after an uprising in I believe 
North Carolina yeah in the Carolinas that’s right  

563
00:55:26,580 –> 00:55:31,920
yeah they there was a there was a slave upright in 
the uprising in North Carolina or South Carolina  

564
00:55:31,920 –> 00:55:40,260
and they kind of cast off their masters and they 
were refugees essentially they fled they fled to  

565
00:55:40,260 –> 00:55:46,140
This Town Fort Mosaic yeah migrated South and 
uh set up shop in in uh in Florida yeah it  

566
00:55:46,140 –> 00:55:51,360
was actually known I think it’s the known as the 
first free black town in the United States right  

567
00:55:51,360 –> 00:56:01,080
right by like a a U.S like Congressional decree I 
believe yeah yeah that’s right it was in the mid  

568
00:56:01,080 –> 00:56:09,300
1700s or early 1700s um and so the the founder of 
this this whiskey is is an African-American um as  

569
00:56:09,300 –> 00:56:16,260
well and so he it really has strong aspirations to 
be the largest black owned distillery in the world  

570
00:56:16,260 –> 00:56:21,420
is like he he dreams big you know and so he’s he 
started out and so this is really his first foray  

571
00:56:21,420 –> 00:56:27,060
into whiskey and he’s partnered up with Palm Beach 
Distillery um and Palm Beach Distillery is female  

572
00:56:27,060 –> 00:56:32,100
founded female owned they have a whole different 
line of spirits called Lost Harbor spirits and so  

573
00:56:32,100 –> 00:56:36,360
he’s partnered up with them to kind of work 
together on this and so this is and they’re  

574
00:56:36,360 –> 00:56:39,060
getting a lot of really they’re winning a lot 
of awards they’re getting a lot of great press  

575
00:56:39,780 –> 00:56:46,140
um and it’s it’s a lovely yeah it’s a perfectly 
delicious uh basically exactly what I think you  

576
00:56:46,140 –> 00:56:53,820
would like from uh a go-to whiskey uh it really 
does bourbon um yeah yeah specifically but it  

577
00:56:53,820 –> 00:56:58,800
does it does kind of check all the marks I like it 
because it’s not like cloyingly sweet I find some  

578
00:56:58,800 –> 00:57:02,760
Bourbons like they’ve really embraced that whole 
and maybe we should take a step back and make  

579
00:57:02,760 –> 00:57:08,880
sure everyone’s clear on bourbon versus Rye versus 
whiskey you know but like you know so whiskey is  

580
00:57:08,880 –> 00:57:13,620
the overarching category there’s Scotch there’s 
Irish whiskey there’s Place based whiskeys but  

581
00:57:13,620 –> 00:57:21,060
then there’s also green based whiskeys um and so 
bourbon is defined as minimum of 51 corn so it has  

582
00:57:21,060 –> 00:57:26,700
to have at least 51 corn in its Mash Bill the rest 
of it can be whatever green they want um it has  

583
00:57:26,700 –> 00:57:33,180
to be aged in new charred Oak barrels as we said 
before it cannot be put in the barrel at anything  

584
00:57:33,180 –> 00:57:40,860
higher than a hundred and 25 proof I believe and 
it has to be distilled to no more than 160. right  

585
00:57:41,820 –> 00:57:46,380
um and it has to be made in the United States 
that’s it and so that’s what makes bourbon bourbon  

586
00:57:46,980 –> 00:57:51,600
um and bourbon is known because corn we just 
saw this with this 100 corn whiskey the baby  

587
00:57:51,600 –> 00:57:56,880
blue that corn really lends the sweetness you 
know I mean we have so much corn and so many of  

588
00:57:56,880 –> 00:58:02,040
our things high fructose corn syrup all of this 
right like so corn really lends the sweetness and  

589
00:58:02,040 –> 00:58:07,980
so that’s where bourbon lovers tend to like it 
because it’s a little bit sweeter yeah whereas  

590
00:58:07,980 –> 00:58:14,820
Rye has very similar criteria but that 51 has 
to be Rye the grain rye and so if you think of  

591
00:58:14,820 –> 00:58:20,820
rye bread and that spiciness when you eat some rye 
bread Rye tends to be spicier right and so that’s  

592
00:58:20,820 –> 00:58:25,740
where that divide between bourbon lovers and Rye 
lovers tends to be like sweet lovers spicy lovers  

593
00:58:25,740 –> 00:58:29,580
we tend to like both of them we really like 
high Rye bourbon so something that’s called  

594
00:58:29,580 –> 00:58:37,500
a high Rye bourbon has that minimum 51 corn and 
often it is close to that 51 and then there’s a  

595
00:58:37,500 –> 00:58:41,820
large percentage of that remaining 49 that’s 
Rye so you get some spice with the sweetness  

596
00:58:42,720 –> 00:58:48,780
um so yeah there’s lots of different variations 
there uh one last note with regard to tasting  

597
00:58:48,780 –> 00:58:54,660
techniques since we don’t want to forget 
the last one um the last step after you  

598
00:58:54,660 –> 00:58:59,100
take your Sip and after you’ve kind of swirled it 
around and switched it and done the Kentucky chew  

599
00:58:59,760 –> 00:59:06,240
um is the step of savoring after you swallow 
or spit whatever final s word you want to use  

600
00:59:07,200 –> 00:59:15,060
um the way that the spirit lingers and persists 
in your mouth is a pretty good indicator of the  

601
00:59:15,060 –> 00:59:22,020
overall balance and balance is one of the best 
ways to make a determination with regard to  

602
00:59:22,020 –> 00:59:29,160
Quality a well-balanced spirit a well-balanced 
fear a well-balanced glass of wine will have  

603
00:59:29,160 –> 00:59:35,880
characteristics that are in harmony you know it 
might be highly acidic but it also might be sweet  

604
00:59:35,880 –> 00:59:40,800
and something that’s acidic and sweet both kind 
of mellow each other out that’s why sweet and  

605
00:59:40,800 –> 00:59:49,140
sour chicken is such a popular dish at Chinese 
restaurants um and so looking to see how the wit  

606
00:59:49,140 –> 00:59:53,460
the whiskey after you’ve swallowed it continues 
to taste like it did when it was in your mouth  

607
00:59:53,460 –> 00:59:59,040
after it no longer is is a really good indicator 
and sometimes you’ll taste whiskeys that you will  

608
00:59:59,040 –> 01:00:04,740
continue to taste as they were when they were 
in your mouth for 30 seconds a minute a minute  

609
01:00:04,740 –> 01:00:11,220
and a half is is not an uncommon thing and being 
mindful of that and being attentive and continuing  

610
01:00:11,220 –> 01:00:18,960
to enjoy the experience of the tasting long after 
you finished the taste um is kind of the final  

611
01:00:18,960 –> 01:00:24,900
step in evaluating and appreciating whiskeys yeah 
and we always really like to encourage people to  

612
01:00:24,900 –> 01:00:31,500
you know especially as you get more into whiskey 
wine whatever um you know to differentiate between  

613
01:00:33,240 –> 01:00:38,580
quality and preference right so a lot of times 
when people are new to things they’ll just be  

614
01:00:38,580 –> 01:00:42,480
like ah I don’t like that that’s that’s awful 
that’s bad whiskey that’s horrible and that’s  

615
01:00:42,480 –> 01:00:46,380
not necessarily true right like the two things 
aren’t don’t always go together something can  

616
01:00:46,380 –> 01:00:52,260
be something you don’t like and is disgusting to 
you and really displeasing to you but it can be a  

617
01:00:52,260 –> 01:00:57,300
high quality product and it can be made well 
and that’s where this final step of savoring  

618
01:00:57,300 –> 01:01:01,200
helps you differentiate between that a little bit 
right we’ve all taken a sip of something where you  

619
01:01:01,200 –> 01:01:05,220
take a sip and it like breaks your neck a little 
bit you’re like oh what what just happened like  

620
01:01:05,220 –> 01:01:10,080
a minute later that’s usually like something’s 
out of balance the quality is not quite perfectly  

621
01:01:10,080 –> 01:01:15,240
there right and so differentiating between like a 
high quality product like not for me you can have  

622
01:01:15,240 –> 01:01:18,840
that conversation with a distiller right you can 
say to a distiller like you know this isn’t for  

623
01:01:18,840 –> 01:01:22,440
me but I can tell it’s beautifully made like 
thank you for sharing that with me but like my  

624
01:01:22,440 –> 01:01:26,400
palette I tend it and that’s where what you’re 
learning tonight here will help you I tend to  

625
01:01:26,400 –> 01:01:30,000
like things that are more like this and like that 
and like this then you can have that conversation  

626
01:01:30,000 –> 01:01:35,040
without insulting them and just being like I don’t 
like that that’s gross you know and so that’s what  

627
01:01:35,040 –> 01:01:38,580
we’re always trying to encourage people and 
at the same time you know if you don’t like  

628
01:01:38,580 –> 01:01:46,500
red wine and someone pours you a glass of wine 
that’s red and it could be a 200 bottle and you  

629
01:01:46,500 –> 01:01:52,020
know you still might not like it maybe that will 
be the red wine that opens your eyes and opens  

630
01:01:52,020 –> 01:01:57,180
your mind and your heart and your soul to red 
wine but just because it’s a very high quality  

631
01:01:57,180 –> 01:02:01,740
example doesn’t mean you’re necessarily going to 
like it and vice versa absolutely it’s really kind  

632
01:02:01,740 –> 01:02:07,020
of delightful finding something that you quite 
like and frankly isn’t that well made because is  

633
01:02:07,020 –> 01:02:13,680
gosh it’s probably cheaper yeah um yeah there’s a 
nice differentiator there for sure and we always  

634
01:02:13,680 –> 01:02:17,460
encourage people to play around with that a little 
bit and you know really really think about it  

635
01:02:18,660 –> 01:02:24,720
um I need to re-up my water do it um another 
kind of corollary there is a lot of people  

636
01:02:24,720 –> 01:02:30,840
think you know age means quality so one the 
one that everyone’s just talking about price  

637
01:02:30,840 –> 01:02:33,900
and quality so a lot of people are like 
if this is a 200 bottle of whiskey it  

638
01:02:33,900 –> 01:02:38,340
must be good that’s not true right that’s 
not necessarily true there are plenty of  

639
01:02:38,340 –> 01:02:43,560
cult things I mean we’ve all heard of Pappy Van 
Winkle right high quality very well made great  

640
01:02:44,280 –> 01:02:49,500
I’ve had plenty of whiskeys that I think are much 
more delicious than Happy Van Winkle I am never  

641
01:02:49,500 –> 01:02:53,640
going to spend that amount of money for that this 
is not for me I don’t understand the like hubbub  

642
01:02:53,640 –> 01:02:57,960
about it right so it doesn’t necessarily have to 
go hand in hand and the other one especially with  

643
01:02:57,960 –> 01:03:04,020
whiskey that you hear a lot about is age a lot of 
people think the older the whiskey the better now  

644
01:03:04,020 –> 01:03:10,980
we’ve talked a lot tonight about new Oak used 
Oak but also the time that it spends in Oak  

645
01:03:10,980 –> 01:03:15,840
if it spends a really long time in Oak you’re 
going to get a lot more of those like caramel  

646
01:03:16,920 –> 01:03:23,820
um my sick brain is not working it’ll be on the 
coffee kind of you know flavors vanilla flavors  

647
01:03:23,820 –> 01:03:30,720
baking spices cinnamon versus the cereal fruity 
grassy things that and so that’s a preference that  

648
01:03:30,720 –> 01:03:35,820
is a pure preference if you really like things 
that are caramely sure the older the better  

649
01:03:35,820 –> 01:03:41,760
probably for you if you really like things like 
this baby blue that is fresh and bright and tastes  

650
01:03:41,760 –> 01:03:47,040
like corn then you don’t want a lot of age on that 
that doesn’t necessarily mean older is better yeah  

651
01:03:47,040 –> 01:03:51,480
that’s a pretty that’s a pretty great comparison 
too those two in the middle the baby blue and  

652
01:03:51,480 –> 01:03:56,700
the fort Mosaic going back and forth and if you 
have a preference if you can kind of drill down  

653
01:03:56,700 –> 01:04:02,340
and realize one way or another if it’s because of 
those uh more prominent baking spices that you’re  

654
01:04:02,340 –> 01:04:08,220
getting in the actual bourbon that are coming 
from the use of new oak or if you’re in enjoying  

655
01:04:08,220 –> 01:04:14,940
that kind of more like floral kind of grassy 
cereal grainy characteristic from the baby blue  

656
01:04:15,780 –> 01:04:20,520
that’s really helpful the next time you’re picking 
on a bottle of whiskey at the local bottle shop  

657
01:04:21,240 –> 01:04:27,360
yeah absolutely um our last next poll question 
what style of whiskey was America founded on  

658
01:04:28,260 –> 01:04:33,660
um this is often a lot of people think bourbon 
because bourbon is America’s whiskey now you  

659
01:04:33,660 –> 01:04:37,680
know America is known for bourbon it has to be 
you have to be made in America to be bourbon  

660
01:04:38,220 –> 01:04:45,120
um but actually it was Rye so Rye was our original 
yes all right they got it good um yeah Rye is what  

661
01:04:45,120 –> 01:04:49,740
was predominantly grown especially in New England 
Maryland Virginia those regions that is the grain  

662
01:04:49,740 –> 01:04:53,640
that was grown primarily there wasn’t a lot 
of corn being grown at the time I mean even  

663
01:04:53,640 –> 01:04:58,980
at this time even yeah it was in the midwest you 
need yeah you know in a little bit warmer weather  

664
01:04:58,980 –> 01:05:03,720
for corn and yeah where we first settled in New 
England that wasn’t growing dry flourishes in that  

665
01:05:03,720 –> 01:05:07,860
colder climate you can grow it there yeah and so 
the interesting thing is you know if you go to a  

666
01:05:07,860 –> 01:05:12,420
cocktail bar nowadays and order a whiskey cocktail 
80 of those whiskey cocktails are made with  

667
01:05:12,420 –> 01:05:17,160
bourbon honestly sure um and so people think that 
all of these cocktails are designed for murder but  

668
01:05:17,160 –> 01:05:23,040
all of the classic cocktails all the old school 
cocktails old-fashions Manhattans sazeracs like  

669
01:05:23,040 –> 01:05:28,380
all of these things they were designed for Rye 
the recipes were created based on rye whiskey  

670
01:05:28,380 –> 01:05:33,420
because that is what it was so we encourage you 
to you know Rye will be our last one we’re slowly  

671
01:05:33,420 –> 01:05:38,280
but surely getting there um but when we get to 
the right you know try cocktails with Rye even  

672
01:05:38,280 –> 01:05:43,740
if you feel like you’re not a rot a Rye Drinker of 
like sipping whiskey cocktails with Rye are really  

673
01:05:43,740 –> 01:05:51,120
fun that spice coming through no hi Jay thanks for 
joining glad we’re still here hanging out for you

674
01:05:54,540 –> 01:05:59,940
um let’s see the so we’ve got the fort 
Jose and the the corn whiskey here is a  

675
01:05:59,940 –> 01:06:05,340
nice comparison what do you guys think between 
the baby blue and the yeah Jose since they’re  

676
01:06:05,340 –> 01:06:10,320
technically extended both dancing around 
the bourbon corn Laurel they’re in cornland  

677
01:06:11,280 –> 01:06:18,600
any preferences hi guys hi Jay hey I was 
drinking a little bit last night I could  

678
01:06:18,600 –> 01:06:22,740
I couldn’t resist I had to do some prep 
work that’s okay there’s plenty here to  

679
01:06:22,740 –> 01:06:28,920
yeah to take an advanced uh you know for a 
yeah what did you like what did you dislike  

680
01:06:30,480 –> 01:06:35,940
dislike um I I did like oh man I’m trying 
to remember which one it was right now  

681
01:06:36,960 –> 01:06:43,380
um it was a lighter one that actually had a little 
bit of crisp to it we have the pork Cask Irish  

682
01:06:43,380 –> 01:06:50,040
whiskey is pretty light and probably the baby 
blue yeah it must have been the baby blue then  

683
01:06:50,580 –> 01:06:56,520
yeah but I had a little sip by each one before I 
because I was looking at it yesterday and I was  

684
01:06:56,520 –> 01:07:01,920
all ready to do the uh the conference tonight or 
I’m sorry last night and then I was like oh it’s  

685
01:07:01,920 –> 01:07:08,340
not going on and they looked at the the schedule 
and I’m like oh it’s tomorrow so you know you can  

686
01:07:08,340 –> 01:07:14,940
you can dive into these boxes you know sometimes 
that’s hard to eat yeah Wesley it’s a it’s a fort  

687
01:07:14,940 –> 01:07:22,020
Mosaic hands down uh versus the baby blue for you 
huh you need to try them out and do a side by side  

688
01:07:22,020 –> 01:07:28,080
side by side side by side it’s really remarkable 
how people can like just one or the other of you  

689
01:07:29,520 –> 01:07:36,120
have you gone over to uh properly going 
in sniffle a whiskey we did we sure did  

690
01:07:37,560 –> 01:07:43,920
yeah what’s going on over there well did we 
miss a whole um whiskey because we still have  

691
01:07:43,920 –> 01:07:49,500
the Rye and the Twisted hot whiskey left yeah 
we’re getting to next that’s next doubled it  

692
01:07:49,500 –> 01:07:54,540
doubled and twisted is next so dive on into that 
note that we missed the round Stone rile together

693
01:08:04,020 –> 01:08:14,460
um and Terry the the s’s the uh the procedure 
quote unquote um sight this one is optional I  

694
01:08:14,460 –> 01:08:26,460
would say with with regard to Spirits swirl sniff 
Sip and saver yeah and we would even say the the  

695
01:08:26,460 –> 01:08:32,580
Sniff and swirl can go in either direction 
a lot of times it’s like I like to sniff it  

696
01:08:32,580 –> 01:08:39,420
before I swirl it to get a clean like without 
any agitation what do I smell then I swirl and  

697
01:08:39,420 –> 01:08:43,860
then I sniff again so you can even kind of play in 
there and get seven in there a little bit with but  

698
01:08:43,860 –> 01:08:49,020
the swirling is a little bit more with wine and 
go back and forth between all five of them the  

699
01:08:49,020 –> 01:08:55,440
entire trailer tasting yeah frankly so can you 
talk a little bit about the water opening it up  

700
01:08:55,440 –> 01:09:02,400
I mean I’ve been hearing that for years sure of 
course how much water does it do all whiskeys uh  

701
01:09:04,080 –> 01:09:11,940
yeah I would say that there’s a reason we 
use a dropper there’s a reason we use a  

702
01:09:11,940 –> 01:09:19,560
dropper there’s a reason that you want to use 
distilled water if at all possible uh bottled  

703
01:09:19,560 –> 01:09:26,040
purified water if not tap water as a very much 
of a last resort there are some there are some  

704
01:09:27,060 –> 01:09:34,920
sumblers who actually eat water that is the same 
we use to make the whiskey to go along with the  

705
01:09:34,920 –> 01:09:40,020
whiskey because it’s so important because I mean 
if you think about it Whiskey is like what 80 I  

706
01:09:40,020 –> 01:09:48,180
mean whatever it’s 60 60 at 60 water at a minimum 
yeah and so it really impact it’s just like New  

707
01:09:48,180 –> 01:09:52,380
York and the bagels right like it can really 
impact the flavor profile what minerals are  

708
01:09:52,380 –> 01:09:58,320
in it what and this is one of the reasons also why 
bourbon is sweet there’s limestone in in them dare  

709
01:09:58,320 –> 01:10:08,460
Hills there’s there’s limestone in in the Shelf 
in in yeah uh is very well known for a couple of  

710
01:10:08,460 –> 01:10:15,060
things one of them is bourbon but the other one 
is Bluegrass and the blue grass that grows there  

711
01:10:15,060 –> 01:10:23,280
is a perfect uh source of energy for the horses 
that run in the Kentucky Derby yeah and one of the  

712
01:10:23,280 –> 01:10:30,960
reasons that it thrives there is because the water 
that’s used to you know grow the the Bluegrass is  

713
01:10:30,960 –> 01:10:37,020
filtered through Limestone and Limestone removes 
a lot of impurities in particular with regard to  

714
01:10:37,020 –> 01:10:42,720
the production of whiskey it removes iron and the 
removal of iron through filtration in Limestone  

715
01:10:42,720 –> 01:10:48,420
really helps to enhance sweetness it removes 
kind of this metallic tinge that you will find  

716
01:10:48,420 –> 01:10:54,540
the same way you know if you get a prick on your 
thumb and you suck your thumb it has that metallic  

717
01:10:54,540 –> 01:11:01,440
characteristic but to Suzanne’s Point um yeah the 
water source is hugely important and Macallan is  

718
01:11:01,440 –> 01:11:07,560
one of the most well-known ones that I know of 
that they actually sell their cast strength scotch  

719
01:11:07,560 –> 01:11:16,380
in a side-by-side bottling so it’s a you know it’s 
like 150 160 proof Scotch whiskey but then they  

720
01:11:16,380 –> 01:11:24,180
have a lot of a leader of their Macallan Springs 
spring water so you can prove it now sell it in a  

721
01:11:24,180 –> 01:11:30,180
double pack so you can prove it down to whatever 
amount you like and Gus see get back to your  

722
01:11:30,180 –> 01:11:37,860
question one of the main things that happens when 
you add a drop or two is you disrupt the surface  

723
01:11:37,860 –> 01:11:46,020
tension but you also disrupt the um the vapor 
pressure of the the constituents right there at  

724
01:11:46,020 –> 01:11:51,960
the top um so Suzanne was mentioning that when the 
whiskey has just been sitting there and you go to  

725
01:11:51,960 –> 01:11:58,200
take a sniff it can be very different from if you 
pick it up and swirl it around and what happens is  

726
01:11:58,200 –> 01:12:03,000
the volatile Aromas if it’s been sitting there 
a while they kind of walked right out of it  

727
01:12:03,780 –> 01:12:09,780
though less volatile Aromas sit right on the 
surface of the wind it does a flavor dramatically  

728
01:12:09,780 –> 01:12:17,520
change or is it just it can like I think it counts 
when I when I can’t I went up to canned wine The  

729
01:12:17,520 –> 01:12:24,420
Taste has been dramatically different I mean just 
and I think and some to be dramatically different  

730
01:12:24,420 –> 01:12:28,980
yeah I think it can but that’s one of the reasons 
we actually use a dropper because we would  

731
01:12:28,980 –> 01:12:33,240
recommend like adding one drop giving it another 
taste adding two dry you can use a little spoon  

732
01:12:33,240 –> 01:12:37,980
to do it too adding two or three drops adding four 
and at a certain point at a certain point you’re  

733
01:12:37,980 –> 01:12:41,160
going to kind of break the whiskey and it’s going 
to be too much water for the whiskey and it’s just  

734
01:12:41,160 –> 01:12:47,160
gonna taste like water down so you want to do it 
slowly but it especially can really dramatically  

735
01:12:47,160 –> 01:12:52,020
change the flavor profile I think of high proof 
whiskeys um because sometimes those high-proof  

736
01:12:52,020 –> 01:12:57,900
whiskeys all you’re getting is that burn and you 
can’t really get past the burn and so it allows

737
01:12:57,900 –> 01:13:07,800
yeah yeah and so it’s within some of the to use 
these last few are higher proof and so you know  

738
01:13:07,800 –> 01:13:12,480
playing around with that and you know there’s 
whiskey purists out there who are very much like  

739
01:13:12,480 –> 01:13:16,800
you should only turn Missy straight you’re not 
a real whiskey lover if you don’t drink whiskey  

740
01:13:16,800 –> 01:13:21,360
straight that’s [ __ ] it is just complete and 
utter [ __ ] and that’s just like they’re snobs  

741
01:13:21,360 –> 01:13:26,280
you know and they’re missing out on a big element 
of it so you play around with it and it can change  

742
01:13:26,280 –> 01:13:30,840
the flavor quite a bit I think like there are some 
whiskeys but I’m like I don’t really like this and  

743
01:13:30,840 –> 01:13:37,620
then I add a couple drops of water and I’m like 
oh damn that’s good like yeah and ice too ice can  

744
01:13:37,620 –> 01:13:41,700
make a big difference we would suggest if you’re 
gonna play with ice drop the ice in for a minute  

745
01:13:41,700 –> 01:13:47,580
swirl it around and then pull that ice cube back 
out for a little bit you wanted to add a little  

746
01:13:47,580 –> 01:13:51,660
bit of water but you don’t want it to like water 
it down yeah you don’t know what the Ice Cube  

747
01:13:51,660 –> 01:13:57,780
fully melts in there or use a really big rock 
now something that I would I would add to that  

748
01:13:58,440 –> 01:14:04,500
um is that because of the way that the water 
sits those first couple drops the way it sits on  

749
01:14:04,500 –> 01:14:10,140
the surface of the whiskey at least initially it 
really can kind of break that that surface tension  

750
01:14:10,140 –> 01:14:16,620
and the vapor pressure and what I feel like it 
does for me is the Aromas that you’ll get off  

751
01:14:16,620 –> 01:14:22,200
of the glass they might be sitting there kind of 
condensed like this and a couple of drops of water  

752
01:14:22,200 –> 01:14:25,980
will just open them up it’ll just spread them 
out and they’ll be a little bit more staggered  

753
01:14:25,980 –> 01:14:33,660
and I feel like your nose can be a little bit 
more Adept at finding them finding them because  

754
01:14:33,660 –> 01:14:38,160
you instead of trying to find them in this much 
space you’re finding them in this much space yeah  

755
01:14:39,000 –> 01:14:42,900
um so it not only changes the flavor it 
changes the aroma as well yeah and and  

756
01:14:42,900 –> 01:14:48,660
for me I feel like one of the main reasons I 
like adding one is because of that expansion

757
01:14:53,540 –> 01:14:54,540
[Music]  

758
01:14:54,540 –> 01:15:00,000
thank you yeah if I heard someone back there say 
it’s hot if it’s hot add a little more water add  

759
01:15:00,000 –> 01:15:05,340
a little bit of ice that’s the perfect time 
to do that yeah I always add a little bit of  

760
01:15:05,340 –> 01:15:11,160
uh water if it’s like a super high proof I like 
my proof around uh what 100 or something yeah

761
01:15:13,200 –> 01:15:14,460
these are over 100.

762
01:15:18,420 –> 01:15:26,280
yeah I always enjoy like the um under 100 Proof 
uh whiskeys after that it starts to like hit you  

763
01:15:26,280 –> 01:15:30,840
right there and not let go and you know the 
people question sometimes like why are some  

764
01:15:30,840 –> 01:15:35,700
of them so hot it’s like you can’t even taste it 
the reason why distillers choose to do bottle or  

765
01:15:35,700 –> 01:15:40,920
Barrel strength and you know kind of whiskeys 
that are like really like high proof is because  

766
01:15:40,920 –> 01:15:46,080
essentially they want you to be able to play 
with it to get it to exactly where you want it  

767
01:15:46,080 –> 01:15:52,020
for your palette and also because higher proof 
whiskeys tend to perform better in cocktails  

768
01:15:52,020 –> 01:15:55,860
they show up a little bit more in cocktails 
they don’t get lost with the other flavors in  

769
01:15:55,860 –> 01:16:00,840
there so if you have a really high whiskey try 
it out in cocktail but then also the distillers  

770
01:16:00,840 –> 01:16:04,260
want you to proof it down they want you to 
play with it and get it to exactly where you  

771
01:16:04,260 –> 01:16:08,940
want because if they proof it down for you you 
can’t proof it back up you can’t get it back  

772
01:16:08,940 –> 01:16:14,040
up to a higher proof right so there is a cute 
Trend going on right now with distillers really  

773
01:16:14,040 –> 01:16:19,560
like releasing some things at much higher proofs 
than they used to yeah so this next question sets  

774
01:16:19,560 –> 01:16:23,940
us up very nicely for indeed I guess I kind 
of plan that but the timing worked out well  

775
01:16:25,080 –> 01:16:31,740
um so yeah all whiskey starts as wart um and 
wart is really the yeast the water and the  

776
01:16:31,740 –> 01:16:35,760
grain got all mixed together is called the 
work group all right I think that’s right

777
01:16:36,900 –> 01:16:44,760
it’s fermented though yeah once it’s fermented or 
fermented of course yeah so they’ve got fermented  

778
01:16:44,760 –> 01:16:51,540
and so really what that is when you have yeast and 
water and grain barley primarily often fermented  

779
01:16:52,500 –> 01:16:53,460
that’s beer

780
01:16:55,800 –> 01:17:02,100
um and so really all whiskey technically starts 
as beer now the difference is is a lot of whiskey  

781
01:17:02,100 –> 01:17:08,580
starts as very unfinished beer a beer you would 
never want to drink it had no hops it has a filter  

782
01:17:08,580 –> 01:17:15,600
Barrel aging it has no filtration it would just 
be like the most rudimentary like way back in the  

783
01:17:15,600 –> 01:17:23,640
day what beer was kind of thing that just didn’t 
taste very good and arguably beer and dough are  

784
01:17:23,640 –> 01:17:29,220
pretty much the same thing it’s just 
fermentation or you know the rising of  

785
01:17:29,220 –> 01:17:33,840
the dough which is frankly fermentation 
as well yeah very close it’s really just  

786
01:17:33,840 –> 01:17:40,320
the ratio of grain to water I guess between 
dough and beer yeah and so charbet Distillery  

787
01:17:40,320 –> 01:17:44,160
um and full disclosure they are a client of ours 
they’ve been applying for a little while now  

788
01:17:44,160 –> 01:17:48,360
um but they weren’t when I originally 
discovered them actually um and so they  

789
01:17:48,360 –> 01:17:53,640
actually really all of their whiskeys they make 
them from finished beer so they partner with  

790
01:17:54,300 –> 01:18:00,420
um Bear Republic uh Bear Republic Brew I’m like oh 
my gosh I’m blinking Bear Republic brewing and if  

791
01:18:00,420 –> 01:18:05,520
you’ve heard of racer five beer our racer 5 is a 
very popular IPA especially in Northern California  

792
01:18:06,600 –> 01:18:12,300
um it’s a very well known Brewery but they 
basically take kegs of their racer five beer  

793
01:18:12,300 –> 01:18:18,960
they’re Big Bear Stout their beers and then they 
distill it and so Marcos the distiller there his  

794
01:18:18,960 –> 01:18:25,560
his belief is you know distillation what that’s 
doing distillation is it’s just concentrating  

795
01:18:26,520 –> 01:18:30,540
your original ingredients so if you’re starting 
with something that you wouldn’t really drink  

796
01:18:30,540 –> 01:18:35,700
and concentrating that flavor that’s not 
making something as good as if you start  

797
01:18:35,700 –> 01:18:40,800
with something delicious that you would drink and 
then concentrating that flavor and so that’s his  

798
01:18:40,800 –> 01:18:45,120
philosophy good in good out exactly so that’s 
what’s philosophy behind all of these doubled  

799
01:18:45,120 –> 01:18:53,520
and twisted is um a blend of three different 
whiskeys essentially so it is a um it’s their big  

800
01:18:53,520 –> 01:19:00,480
bear Stout whiskey um so they make it from a stout 
beer essentially it’s also their pilsner whiskey  

801
01:19:00,480 –> 01:19:05,520
so one of their pilsners that they turn into a 
whiskey and then a basically a single malt whiskey  

802
01:19:06,300 –> 01:19:12,240
um and they Barrel age those for I think at least 
four years each one of them and then they blend  

803
01:19:12,240 –> 01:19:19,380
them and this before they were even this has been 
my favorite whiskey since I founded the crafty  

804
01:19:19,380 –> 01:19:25,140
Cask I continue to try lots of whiskeys it lives 
in my decanter I’ve turned lots of people onto  

805
01:19:25,140 –> 01:19:32,880
it I just I love this whiskey she’s gushing she’s 
she’s nice totally biased but I’m really excited  

806
01:19:32,880 –> 01:19:36,840
because for years I’ve been doing this with the 
crafty cask and talking about doubled and twisted  

807
01:19:36,840 –> 01:19:41,160
and telling people about it and this is the first 
time we’ve gotten it in a kit and we’ve been able  

808
01:19:41,160 –> 01:19:46,020
to send it out to you so we are so excited that 
we get all of you to try my favorite whiskey of  

809
01:19:46,020 –> 01:19:49,680
all time you should cheers with that because 
that’s your jam cheers I mean I like it too  

810
01:19:51,540 –> 01:19:55,140
so I’d love to know what you guys 
think of this because I love it

811
01:20:01,980 –> 01:20:08,820
I just think it’s like chocolatey that’s all I ask 
is get chocolatey yeah okay now malt really comes  

812
01:20:08,820 –> 01:20:16,380
through love that bought two bottles of it all 
right yes yes yeah and your dad bought two bottles

813
01:20:18,780 –> 01:20:27,000
I was uh I watched a documentary about scotch and 
they talked about how clear um clear whiskey has  

814
01:20:27,000 –> 01:20:35,700
become sort of a thing because the American pellet 
just Associates clear with uh purity um and so I  

815
01:20:35,700 –> 01:20:41,220
was told that like you can get whiskeys that are 
cloudy but I’ve never seen a cloudy whiskey at all

816
01:20:44,100 –> 01:20:50,400
yeah you know it’s it’s something that 
is pretty uncommon because it looks  

817
01:20:50,400 –> 01:20:56,040
the general American perception of what 
that means particularly with beverages

818
01:20:56,040 –> 01:21:05,700
pardon me um they’re just kind of seen as 
something they’re flawed there’s something  

819
01:21:05,700 –> 01:21:12,960
wrong with it this is what people think right 
right yeah exactly um but in actuality at least  

820
01:21:12,960 –> 01:21:20,220
with regard to distillation um and I would say 
in many ways uh with wine production as well  

821
01:21:21,180 –> 01:21:29,340
um the lack of filtration that allows for a 
completely like translucent and and not I’m not  

822
01:21:29,340 –> 01:21:37,860
not necessarily clear but not opaque not cloudy 
um is stripping out a lot of the vital flavors  

823
01:21:37,860 –> 01:21:45,960
and characteristics fatty acids Esters aldehydes 
that contribute a lot and more and more at least  

824
01:21:45,960 –> 01:21:52,800
in the craft world they’re kind of issuing the 
idea of filtration to the point of translucency  

825
01:21:52,800 –> 01:21:59,520
especially chill filtration right yeah um and 
and chill filtration is probably the the most  

826
01:21:59,520 –> 01:22:06,240
egregious with regard to stripping things out you 
can generally tell if your uh craft beverage has  

827
01:22:06,240 –> 01:22:15,180
been chill filtered below a certain temperature 
so I think it’s around if it’s 90 Proof then  

828
01:22:15,180 –> 01:22:24,180
below like 70 degrees Fahrenheit you’ll start to 
see like flocculation and trying to separate a  

829
01:22:24,180 –> 01:22:30,600
little bit yeah the same way if you like add an 
ice cube to to Absinthe or to um something like  

830
01:22:30,600 –> 01:22:37,800
sambuca you’ll it’ll instantly turn cloudy um 
It’s a combination of the particulate and like  

831
01:22:37,800 –> 01:22:43,680
what’s in Phil or in suspension as well as the 
temperature but that’s a cool way to check and  

832
01:22:43,680 –> 01:22:49,680
and I definitely think we we definitely agree that 
lean in when you see something that’s cloudy yeah  

833
01:22:49,680 –> 01:22:53,580
give it a try I mean I remember the first time I 
saw Hefeweizen and I was like what’s wrong with  

834
01:22:53,580 –> 01:22:59,280
that beer same idea that’s a great comparison 
the way it’s supposed to be you want to want to  

835
01:22:59,280 –> 01:23:07,500
give us the the Gaelic term and the oh oh yeah oh 
yeah that’s great um so the current quiz question  

836
01:23:08,580 –> 01:23:15,840
um regard is with regard to the translation 
the original phrase from which whiskey  

837
01:23:15,840 –> 01:23:25,440
derives it’s a Gaelic term uh Irish Gaelic 
I believe Scottish Gaelic maybe um and it is

838
01:23:30,000 –> 01:23:35,640
um and roughly translated that is Water 
of Life Water of Life um you see this term  

839
01:23:35,640 –> 01:23:41,340
kind of replicated in a lot of other countries 
Aqua Vitae and in many Scandinavian countries  

840
01:23:42,660 –> 01:23:48,960
um Oda V in France and you just find that 
is basically distillation of many different  

841
01:23:48,960 –> 01:23:57,660
types of fruits ODB Water of Life burnt water is 
actually not far off um Aqua ardens is burnt water  

842
01:23:57,660 –> 01:24:09,780
and for a long period of time the praise Brandy 
uh originated from Brent wine which was burnt wine  

843
01:24:10,620 –> 01:24:16,620
um and you know the process of distilling is 
applying heat or fire to any number of types  

844
01:24:16,620 –> 01:24:23,460
of fermented beverages uh Brandy is distilled 
wine so you’re essentially burning wine to get  

845
01:24:23,460 –> 01:24:29,340
Brant wine birth wine and that became Brandy no 
um lots of other variations on that strong water  

846
01:24:29,940 –> 01:24:34,800
speaking of Brandy though charbet their 
their founding is with Brandy they have a  

847
01:24:34,800 –> 01:24:38,880
looks very true yeah charbet is actually 
a 13 generation distillation family that  

848
01:24:38,880 –> 01:24:41,700
are going all the way back to Serbia so 
they’ve been doing this for 13 Generations  

849
01:24:42,660 –> 01:24:45,900
um and when they first came over to the states 
the first thing they distilled was Brandy and  

850
01:24:45,900 –> 01:24:52,740
it was in 1983 and you can still get this 1983 
Brandy because they Barrel aged it for one day

851
01:24:52,740 –> 01:25:06,960
yeah so they that burnt water idea they and 
it’s quite magical it’s great especially for  

852
01:25:06,960 –> 01:25:13,740
the holidays um one last thing about charbet 
and in particular this double entwisted because  

853
01:25:13,740 –> 01:25:19,380
it’s Suzanne’s favorite another nod the current 
distiller Suzanne mentioned his name is Marco  

854
01:25:20,580 –> 01:25:27,000
um and when he took over from his father he 
basically had to kind of prove himself that he  

855
01:25:27,000 –> 01:25:33,720
was racist if you will yeah and um the doubled and 
twisted was essentially his his master’s thesis  

856
01:25:33,720 –> 01:25:40,560
yeah this was him saying okay I present this to 
you I’m I’m ready to take over the Distillery yeah  

857
01:25:40,560 –> 01:25:46,440
his father basically told him that he had to come 
up with his own Spirit he had to like distill it  

858
01:25:46,440 –> 01:25:51,960
he had to create it and then his father had to try 
it and and until he tried it and signed off on it  

859
01:25:51,960 –> 01:25:57,000
and now Marco is has taken over The Distillery and 
it’s his his baby now pretty cool so for example  

860
01:25:57,000 –> 01:26:02,220
no it’s fun all right moving on to our last one 
will you go grab our sage plant real quick because  

861
01:26:02,220 –> 01:26:09,060
Wesley Wesley said sorry I meant that butchering 
names we just had our first bout at kovid last  

862
01:26:09,060 –> 01:26:15,660
week and we’re still we’re still strugged a little 
bit it’s like the first drink we’ve had in weeks  

863
01:26:16,500 –> 01:26:20,520
um but we have a sage plant and I want to see if 
I can find the sage and the doubled and twisted  

864
01:26:20,520 –> 01:26:24,240
because that’s really fun I like when other people 
find things that I haven’t thought of before to  

865
01:26:24,240 –> 01:26:31,320
see if I can find it yeah sure where you can bring 
it out um so our last one is Catoctin Creek they  

866
01:26:31,320 –> 01:26:36,480
are from Virginia and Virginia is really like the 
home of Rye in our country Virginia Maryland that  

867
01:26:36,480 –> 01:26:44,160
area um they Mariah is where this is where 
Rye was kind of born in our country and so  

868
01:26:44,160 –> 01:26:50,940
they have taken a really historical look at Rai 
and they are bringing it back um they’re trying  

869
01:26:50,940 –> 01:26:56,400
really hard to say Rye is America’s Spirit let’s 
do it the right way and they are very dedicated to  

870
01:26:56,400 –> 01:27:03,780
sourcing heirloom kind of Rye working with local 
farmers um and this is 100 Rye so it’s a real  

871
01:27:03,780 –> 01:27:09,060
spicy fun one it’s him and his wife who started 
their Distillery and she is the distiller she’s  

872
01:27:09,060 –> 01:27:14,460
the scientist and the distiller she’s very demure 
she used to talking he’s the front man he’s the  

873
01:27:14,460 –> 01:27:19,140
he’s the face but she’s the one who’s making this 
beautiful but Becky is the is the brains behind  

874
01:27:19,140 –> 01:27:23,880
the operation yeah we’ve been to their Distillery 
we’ve been to a few of these distilleries um and  

875
01:27:23,880 –> 01:27:29,760
this is the distillers Edition so essentially what 
they do is as they’re making their round Stone Rye  

876
01:27:29,760 –> 01:27:36,600
which is their Flagship Rye she every once in a 
while takes one out of every 10 barrels squirrels  

877
01:27:36,600 –> 01:27:41,520
it away inside and says there’s something about 
those barrels that I really like what’s going  

878
01:27:41,520 –> 01:27:51,000
on here and I want to you know check it out 
for a little while right um and so every uh  

879
01:27:51,000 –> 01:27:55,080
I I think they said like it was every like 
five or six years they’ll go and collect the  

880
01:27:55,080 –> 01:28:02,160
ones that they’ve kind of put aside and you know 
pull out their their tools their equipment and  

881
01:28:03,120 –> 01:28:08,760
compile something and and if they like it 
then they bottled some of it yeah literally  

882
01:28:08,760 –> 01:28:12,720
unnecessarily bottle all of it well and this is 
so this is Single Barrel this is you know this is  

883
01:28:12,720 –> 01:28:18,060
these are single barrel um releases and it’s only 
like we said it’s like one out of every 10 barrels  

884
01:28:18,060 –> 01:28:22,200
that get get the distillers Edition so it’s really 
fun because it’s like not only are they really  

885
01:28:22,200 –> 01:28:27,600
focused on rye but this is like the distillers 
kind of baby favorite whatever the case may be

886
01:28:30,960 –> 01:28:33,180
Evan’s Intrigue too yeah very much

887
01:28:36,300 –> 01:28:40,200
you just happen to have Sage sitting around 
here and we haven’t killed it yet yay

888
01:28:43,260 –> 01:28:49,680
you know there is a lot of this uh doubled in 
Twisted that I I associate with the holidays  

889
01:28:49,680 –> 01:28:56,460
with Thanksgiving and Christmas meals and I feel 
like Sage is pretty for sure and then and I don’t  

890
01:28:56,460 –> 01:29:01,020
know if that Association is just because we often 
are enjoying it with friends and family around  

891
01:29:01,020 –> 01:29:06,960
the holidays but either way yeah that’s a good 
call like I can find a little bit of that sage  

892
01:29:06,960 –> 01:29:18,780
in there that is yeah that’s fun nice I love 
them so fun so I feel like um Scott would say  

893
01:29:18,780 –> 01:29:27,660
that this is his favorite and I kind of remember 
Becky saying the same thing but that Scott tends  

894
01:29:27,660 –> 01:29:31,140
to drink the cast strength more because of 
what we were talking about and the ability  

895
01:29:31,140 –> 01:29:38,220
to kind of adjust it this is 92 pounds though 
right but the cast strength is yeah hot fiery

896
01:29:41,460 –> 01:29:47,400
um good question Jay do you guys notice 
before you sorry no it’s fine do you guys  

897
01:29:47,400 –> 01:29:50,640
notice the difference between this whiskey and 
the rest of the whiskeys that we’ve tried so far  

898
01:29:51,360 –> 01:29:56,580
do you get that like oh spicy like 
wakey up spiciness going on there  

899
01:29:58,320 –> 01:30:02,940
I definitely do I definitely was like oh hello 
especially after drinking five other whiskeys  

900
01:30:02,940 –> 01:30:06,840
for a little while it’s a it’s a departure and 
you know I I think that it’s really neat because  

901
01:30:06,840 –> 01:30:16,260
despite the relatively High proof um I think this 
is 92 proof yeah and also the spice component  

902
01:30:17,280 –> 01:30:25,740
um fun tidbit brief aside alcohol increases 
the perception both of sweetness and of spice  

903
01:30:26,280 –> 01:30:33,480
so if you have something that is you know 110 
proof and it’s a little sweet it’ll taste that  

904
01:30:33,480 –> 01:30:39,000
much sweeter and if you proof it down by adding 
some some water to it that sweetness won’t be as  

905
01:30:39,000 –> 01:30:45,180
pronounced that’s another reason that they’ll you 
know distillers will decide to bottle something at  

906
01:30:45,180 –> 01:30:51,000
92 proof as opposed to 80 proof because that you 
know that alcohol enhances the perception like  

907
01:30:51,000 –> 01:30:56,880
I said of sweetness and spice so with Rye um I 
think it’s pretty neat that this is as smooth  

908
01:30:56,880 –> 01:31:03,540
as it is yeah despite the fact that it’s dry 100 
and 92 it’s 92 proof yeah I agree it is nice and  

909
01:31:03,540 –> 01:31:07,800
nice and smooth the color of it you 
can really see too the color is quite  

910
01:31:08,820 –> 01:31:11,520
quite a bit darker than the other 
whiskeys that we have going on here

911
01:31:17,040 –> 01:31:21,900
yeah that’s very much one that I feel like it’s 
important to chew a little bit and get some saliva  

912
01:31:21,900 –> 01:31:28,200
in your mouth to kind of protect spiciness and the 
heat yeah for sure yeah this is one that could be  

913
01:31:28,200 –> 01:31:31,800
fun to play with water and ice and Cocktails 
honestly too if you want to if you haven’t  

914
01:31:31,800 –> 01:31:35,820
finished this one and you want to make a little 
mini old-fashioned this would be or Manhattan or  

915
01:31:35,820 –> 01:31:40,800
something like that that would be fun so I know 
we’re at time here we’ve talked our way through  

916
01:31:40,800 –> 01:31:45,840
90 minutes we’ve been cooped up all six so we’re 
excited to talk and we’ve just filled this picture

917
01:31:49,380 –> 01:31:54,060
um but we are here to answer questions if anyone 
has them you want to show a little preview of the  

918
01:31:54,060 –> 01:31:59,100
next month’s kit since we have it all ready yeah 
yeah of course and and Jay I’m happy to hang out  

919
01:31:59,100 –> 01:32:05,700
and chat a little bit more about whiskey regions 
yeah oh yeah for sure we can talk a little bit  

920
01:32:05,700 –> 01:32:11,400
about that and if anybody else is curious about 
that but in the meantime just briefly this is our  

921
01:32:11,400 –> 01:32:16,500
holiday SipScout kit that’s coming up we’re 
very excited about December yeah um and this  

922
01:32:16,500 –> 01:32:20,460
is going to be a Mixology kid so so this one 
will be interactive you’ll actually have to  

923
01:32:20,460 –> 01:32:25,560
get your cocktail shaker out and like mix up some 
drinks with us so and for that we’re we’re gonna  

924
01:32:25,560 –> 01:32:29,880
we’re gonna really insist we wanna see cameras on 
because we want to see your shaking style we want  

925
01:32:29,880 –> 01:32:35,160
to see what your cocktails look like so look at 
all the fun goodies in here yeah uh there’s gonna  

926
01:32:35,160 –> 01:32:41,640
be three cocktails that we’re gonna be making um 
and there’s going to be enough to make two of each  

927
01:32:41,640 –> 01:32:47,280
you’ve got an ice a nice mold in there so you can 
make make a big Cube for one of your drink sweet  

928
01:32:47,280 –> 01:32:54,240
Ice Ice Cube for your drinks uh some fun garnishes 
a little stencil yeah we’re gonna keep on holidays  

929
01:32:54,240 –> 01:32:58,380
we’re gonna get the inner Barista out in you so 
you put a little design on one of your cocktails  

930
01:32:59,940 –> 01:33:05,220
uh yeah we’re really excited about these cocktails 
we think that you guys are gonna love them super  

931
01:33:05,220 –> 01:33:09,420
stoked to share them with you we’re making 
one of my favorite kind of while I’m cooking  

932
01:33:09,420 –> 01:33:15,300
cocktails that I get to sip on that’s like not 
too high ABV but like very festive and a great  

933
01:33:15,300 –> 01:33:19,440
one to make up a batch of so when your guests 
arrive early and you’re still in the kitchen  

934
01:33:19,440 –> 01:33:24,480
cooking you can just hand them this drink and 
it’s delicious and festive um some fun you know  

935
01:33:24,480 –> 01:33:29,820
some fun ingredients we’ve got some caldados 
and some lamaro cider some rice cider one of  

936
01:33:29,820 –> 01:33:35,520
our cocktails yeah we’re very excited about this 
one Evan’s gonna get to play mixologist and shake  

937
01:33:35,520 –> 01:33:39,600
it up for you and he’s great at that um and we’ll 
teach you how to make some cocktails and dreams  

938
01:33:39,600 –> 01:33:44,220
everyone yeah cocktails and dreams now we’ll make 
some fun festive cocktails and they’re easy enough  

939
01:33:44,220 –> 01:33:48,720
that you’ll be able to make them for your own 
holiday party or make them for you know Christmas  

940
01:33:48,720 –> 01:33:52,860
or Christmas Eve or whatever oh no there’s 
no such thing as Christmas Eve in our family

941
01:33:53,880 –> 01:33:58,320
I can’t

942
01:34:00,540 –> 01:34:07,080
um but if anybody has to drop off we understand 
thanks for being here we hope you enjoyed this  

943
01:34:07,080 –> 01:34:14,280
whiskey hey aren’t you going to talk about angel’s 
breath before you sign off oh you want to talk  

944
01:34:14,280 –> 01:34:18,780
about we can we can chat about that and that’s 
actually a great lead into the question that Jay  

945
01:34:18,780 –> 01:34:24,540
was asking which is regards to you know regions 
that are optimal for making whiskey Angel’s breath  

946
01:34:24,540 –> 01:34:34,500
or Devil’s share mm-hmm is it the same yeah same 
same Devil’s cut Angel’s Envy Angels share yeah  

947
01:34:34,500 –> 01:34:40,440
lots of different phrases for the same idea um 
that’s uh you know basically for those of you  

948
01:34:40,440 –> 01:34:45,600
who are unfamiliar with this idea it’s the 
Lost product during the course of time that  

949
01:34:45,600 –> 01:34:53,400
um you know your your whiskey is aging uh barrels 
are watertight or whiskey tight but they’re not  

950
01:34:53,400 –> 01:35:00,600
airtight so during the course of the six months 
two years 12 years that the whiskey sits in the  

951
01:35:00,600 –> 01:35:06,900
barrel some of it evaporates and and it 
evaporates at different rates the alcohol  

952
01:35:06,900 –> 01:35:13,140
and the water evaporated differently and so 
you’ll actually lose more water despite the  

953
01:35:13,140 –> 01:35:17,400
fact that alcohol is more volatile because water 
molecules are smaller so they can fit through  

954
01:35:17,400 –> 01:35:25,620
the narrow like you know water type Gap um the 
air molecules can fit through there and so at  

955
01:35:26,220 –> 01:35:34,440
the um Angels share the Angels the Devil’s cut 
is something that will drastically influence  

956
01:35:35,220 –> 01:35:40,200
how the whiskey ages and how quickly the 
worst Ages which leads back to Jay’s question  

957
01:35:41,340 –> 01:35:45,720
um right because temperature fluctuations right 
precisely because essentially what you want to  

958
01:35:45,720 –> 01:35:51,660
think about is the wood it sucks the whiskey in 
kind of and then it pushes it back out and it  

959
01:35:51,660 –> 01:35:57,060
sucks it in and it put in the more it does 
that a the more flavor that you’re kind of  

960
01:35:57,060 –> 01:36:02,880
extracting from the wood but also the higher rate 
of evaporation that that’s happening right so is  

961
01:36:02,880 –> 01:36:08,220
it the greater the fluctuation in temperature the 
more that’s happening yeah well it’s a combination  

962
01:36:08,220 –> 01:36:13,800
it’s you know it’s not only the fluctuation 
in temperature uh from day to night but also  

963
01:36:13,800 –> 01:36:19,980
from Summer to Winter right so if you’re in 
a in a climate that’s very humid it might be  

964
01:36:19,980 –> 01:36:26,520
quite hot but because it’s humid it’s probably 
not fluctuating dramatically from day to night  

965
01:36:26,520 –> 01:36:33,900
or from Summer to Winter whereas a more arid 
environment it might be really you know you can  

966
01:36:33,900 –> 01:36:39,060
see 50 degree temperature swings During certain 
times of the year depending on the location that  

967
01:36:39,060 –> 01:36:46,920
you’re in so Jay to answer your question uh in in 
in short it really depends on the type of whiskey  

968
01:36:46,920 –> 01:36:51,420
you’re trying to to make if you’re trying to make 
a whiskey where you’re extracting a lot of flavor  

969
01:36:51,420 –> 01:36:57,960
from the wood that whiskey is Aging in it behooves 
you to be in a place where the temperature is  

970
01:36:57,960 –> 01:37:04,380
fluctuating you can obviously artificially do this 
by Heating and Cooling the warehouse where your  

971
01:37:04,380 –> 01:37:11,040
barrels are aging but that becomes expensive it’s 
a lot easier to have no mother nature take care of  

972
01:37:11,040 –> 01:37:16,740
that for you right by contrast if you’re trying 
to produce a whiskey that is a little bit more  

973
01:37:16,740 –> 01:37:24,900
restrained with regard to the influence of the oak 
then they’re having a you know an environment that  

974
01:37:24,900 –> 01:37:29,340
is a little bit more temperate doesn’t have 
that fluctuation is is really important now  

975
01:37:29,340 –> 01:37:34,260
this is kind of putting the cart before the horse 
because there’s also the element of like location  

976
01:37:34,260 –> 01:37:39,840
with regard to the grain that you’re using and 
the water source and the Water Source yeah uh  

977
01:37:40,740 –> 01:37:46,260
the the region that you’re in you know obviously 
making water from or making whiskey from tap  

978
01:37:46,260 –> 01:37:53,100
water is not optimal um we talked a little 
bit about how the Limestone under deposits  

979
01:37:53,100 –> 01:37:57,420
in Kentucky help filter the water there’s 
other places in the country that you find  

980
01:37:58,500 –> 01:38:03,240
um Limestone deposits and the water that 
is being filtered the same way there’s also  

981
01:38:03,240 –> 01:38:06,840
plenty of places that have natural spring 
water which is very pure and very clean  

982
01:38:07,800 –> 01:38:15,660
um the grain component there are very few 
producers of whiskey that have anything to  

983
01:38:15,660 –> 01:38:21,900
do with the growing of the grain that they use 
so with regard to regionality and the same way  

984
01:38:21,900 –> 01:38:27,420
like having a Vineyard site that grows very 
good grapes because of certain elements of  

985
01:38:27,420 –> 01:38:32,880
the topography and the soil and the sun exposure 
and the precipitation you don’t really see that as  

986
01:38:32,880 –> 01:38:39,780
much of a direct translation with whiskey um the 
grain that is being used to make whiskey is more  

987
01:38:39,780 –> 01:38:46,620
of a commodity I would say than it’s something 
that you can be very precise with now that’s not  

988
01:38:46,620 –> 01:38:55,920
to say that all of them aren’t because gosh um 
Brownstone Rye the the Catoctin Creek Scott and  

989
01:38:55,920 –> 01:39:01,080
Becky they really are very much focused on rye 
that is exclusively grown in Northern Virginia  

990
01:39:01,860 –> 01:39:06,000
they’re not getting Rye from all over 
you know New England and into the Midwest  

991
01:39:06,900 –> 01:39:11,760
um and again also with the baby blue 
like this is Texas Texas blue corn  

992
01:39:12,900 –> 01:39:18,840
um there but there are like maybe like a handful 
of examples off the top of my head and I might be  

993
01:39:18,840 –> 01:39:26,340
stretching to say a handful of producers that 
are making what you might call estate whiskey  

994
01:39:27,720 –> 01:39:34,620
um yeah there’s a producer in Nevada called 
Frey that I think grows all of their grain  

995
01:39:35,940 –> 01:39:40,200
um I mean it’s that’s a hard thing right 
like something you’re a farmer and you’re  

996
01:39:40,200 –> 01:39:44,520
a distiller and you’re like that’s it it’s 
very hard to do it’s hard to just distill  

997
01:39:44,520 –> 01:39:51,660
and it’s hard to just Farm who wants to do both 
of those yeah the the other interesting thing is  

998
01:39:51,660 –> 01:39:57,960
um agitation or like there’s other elements with 
aging that can lead to Angel share Devil’s cut  

999
01:39:57,960 –> 01:40:02,340
you know all that kind of stuff at different rates 
of different things so there are some distilleries  

1000
01:40:02,340 –> 01:40:09,360
who actually send their barrels out to sea and 
so they go out to sea and they’re on the ocean  

1001
01:40:09,900 –> 01:40:15,480
and they believe that that creates a better 
whiskey a different whiskey some melon there’s a  

1002
01:40:15,480 –> 01:40:22,860
distillery in Northern California at that point 
headphones on their barrels like big bows on  

1003
01:40:22,860 –> 01:40:27,300
their barrels and they have one barrel without 
any headphones and another Barrel like it’s a  

1004
01:40:27,300 –> 01:40:33,000
control experiment another barrel with headphones 
on it and they have all different controls they  

1005
01:40:33,000 –> 01:40:38,100
have lots of these one is listening to Snoop 
Dogg 24 7. one is listening to The Nutcracker  

1006
01:40:38,100 –> 01:40:43,980
playlist 24 7. Led Zeppelin one is listening 
to Led Zeppelin 24 7. and then they bottle them  

1007
01:40:43,980 –> 01:40:50,460
and they do blind side-by-side tastings and 
hands down every time they do this the music  

1008
01:40:50,460 –> 01:40:56,220
barrels beat out the non-music barrels every and 
nothing else is different like it’s fascinating  

1009
01:40:56,220 –> 01:41:00,540
like there’s all these like weird things going 
on out there there’s also like different Barrel  

1010
01:41:00,540 –> 01:41:09,420
ladies yeah finished in Cedar barrels people are 
starting to play with different uh Woods yeah back

1011
01:41:10,440 –> 01:41:15,540
back to Angel’s breast it is it’s 
the whiskey Maker’s gift angels  

1012
01:41:16,740 –> 01:41:24,420
exactly yeah it’s either you made a deal with the 
devil to make your whiskey or your sacrification  

1013
01:41:24,420 –> 01:41:31,260
say something to the to the angels a greater 
force a greater force is getting its sheer  

1014
01:41:31,260 –> 01:41:38,880
exactly exactly exactly but yeah Jay that’s 
a great point you know the the use of Oak as  

1015
01:41:38,880 –> 01:41:47,520
kind of the predominant standard Bearer uh in in 
aging not just for whiskey but for wine for beer  

1016
01:41:48,480 –> 01:41:55,860
um is something that developed slowly and 
gradually over many years and I am under the  

1017
01:41:55,860 –> 01:42:01,020
impression that for the most part nowadays 
the use of Oak is because that is the most  

1018
01:42:01,020 –> 01:42:09,600
commonly appreciated and most broadly accepted 
flavor profile uh like imbuement that you’ll get  

1019
01:42:10,500 –> 01:42:18,660
um the flavor profile from any hardwood though 
I mean any hardwood is an option for aging maybe  

1020
01:42:18,660 –> 01:42:24,180
not Elm but do you know of any do you know of 
any brands that have won I don’t know Walnut or

1021
01:42:24,180 –> 01:42:32,760
are there some whiskeys that out other wood 
barrels they’re starting to experiment with them  

1022
01:42:32,760 –> 01:42:37,920
Taylor Garrett is one who started to experiment 
with them um there’s in the chain there Jay put  

1023
01:42:37,920 –> 01:42:43,440
one in there uh it’s a Japanese whiskey whiskey 
that’s doing cedar cedar is very common in Japan  

1024
01:42:43,980 –> 01:42:50,820
um acacia wood is um been seen more 
frequently but yeah Walnut Cherry  

1025
01:42:51,840 –> 01:42:55,860
um uh what are some other ones thank you

1026
01:42:58,020 –> 01:43:05,700
I wonder if Juniper would work well with gin 
I can imagine that that would work quite well  

1027
01:43:05,700 –> 01:43:11,400
with Jim yeah and barrel-aged Gins are getting 
hot that’s a burgeoning category for sure yeah I  

1028
01:43:11,400 –> 01:43:17,100
mean Oak Oak Barrel aging is really something that 
has only kind of developed in the last 200 years  

1029
01:43:18,360 –> 01:43:23,580
um a couple centuries ago people just used 
whatever hardwood was plentiful in California  

1030
01:43:23,580 –> 01:43:31,140
wine was made and aged in Redwood for a very 
long time because that’s what was there yeah

1031
01:43:33,300 –> 01:43:37,680
yeah there’s lots of exciting Innovation 
going on in this space for sure there’s um if  

1032
01:43:37,680 –> 01:43:42,600
you’re interested in learning a little bit about 
accelerated aging Evan wrote an amazing article he  

1033
01:43:42,600 –> 01:43:49,860
actually went and met up with his his high school 
science Professor um and learned all about like  

1034
01:43:49,860 –> 01:43:54,000
the accelerated aging technique before talking to 
this Distillery and they have he they have like  

1035
01:43:54,000 –> 01:43:58,980
a black box approach to like accelerated aging 
essentially so they’re except they’re aging things  

1036
01:43:58,980 –> 01:44:09,180
in what 13 Days 12 days 24 hours yeah and they and 
they’re in fact religion we have some we have some  

1037
01:44:09,180 –> 01:44:13,920
I don’t know they they drink pretty well now if 
we tell you in advance that’s what your reaction  

1038
01:44:13,920 –> 01:44:18,660
is going to be if we blind taste you on them and 
just say like do you like this whiskey it’s going  

1039
01:44:18,660 –> 01:44:25,200
to be a different reaction um mentally biased 
against it but it’s it’s pretty compelling and  

1040
01:44:25,200 –> 01:44:31,140
it’s an interesting place to explore for sure um 
but yeah we’ll see we’ll see where the world goes

1041
01:44:31,860 –> 01:44:37,680
I guess we’ll sign off and let you relax now yeah  

1042
01:44:37,680 –> 01:44:40,740
this is the most activity we’ve 
had in a week and a half so we’re

1043
01:44:43,440 –> 01:44:47,820
ready oh yeah the most activity 
we’ve had we since we were sick

1044
01:44:51,240 –> 01:44:55,140
ready for bed thank you for joining 
us though we had it we had such a good  

1045
01:44:55,140 –> 01:45:00,240
time and we hope you enjoyed it as well 
and we’ll see you thank you cocktails

1046
01:45:01,200 –> 01:45:09,720
thank you that was great good 
night all bye everyone bye

1047
01:45:15,240 –> 01:45:19,080
I’m really looking forward to that uh because 
it was actually going to be one of my questions  

1048
01:45:19,080 –> 01:45:25,260
about like the uh uh how to how how in this 
modern day and age could you speed up the  

1049
01:45:25,260 –> 01:45:30,900
whiskey making process and so go check out 
and read that article that Evan wrote on our  

1050
01:45:30,900 –> 01:45:34,920
website for Taylor Garrett if you just search 
Taylor Garrett on our website and I did pretty  

1051
01:45:34,920 –> 01:45:40,500
fascinating I didn’t nerd out on it too much 
because I wanted it I mean I had one paragraph  

1052
01:45:40,500 –> 01:45:48,360
of like real chemistry nerd out but uh go read it 
and if you have if you have further questions Jay  

1053
01:45:48,360 –> 01:45:56,100
feel free I’d be happy to kind of share more 
of my my thoughts and my like suspicions um