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The Bourbon Nerd
เข้าร่วมเมื่อ 29 พ.ค. 2022
Hello everyone! Welcome to my TH-cam channel!
Most of the videos here will be part of my Bourbon School, and will be uploaded as a series of Lessons, that I suggest you watch in the numbered sequence. I will start with the absolute basics and end up with some very detailed and nerdy stuff.
I plan to upload 20 lessons in 2022 - and more follow in 2023.
If you like these lessons, please like the videos and please consider subscribing as well - this helps support the channel.
If you wonder about my accent in the videos, I’m actually Danish - and I live in the beautiful city of Copenhagen with my family and my dog.
If you have any comments, corrections, or suggestions for any of the videos, please leave a comment or write me on henrik@thebourbonnerd.com. Also, if you have suggestions for additional topics/lessons, I’d love to hear from you.
My website is www.thebourbonnerd.com and my IG is @the_bourbon_nerd
Thank you, once again, for your time.
Cheers!
Henrik Brandt
Most of the videos here will be part of my Bourbon School, and will be uploaded as a series of Lessons, that I suggest you watch in the numbered sequence. I will start with the absolute basics and end up with some very detailed and nerdy stuff.
I plan to upload 20 lessons in 2022 - and more follow in 2023.
If you like these lessons, please like the videos and please consider subscribing as well - this helps support the channel.
If you wonder about my accent in the videos, I’m actually Danish - and I live in the beautiful city of Copenhagen with my family and my dog.
If you have any comments, corrections, or suggestions for any of the videos, please leave a comment or write me on henrik@thebourbonnerd.com. Also, if you have suggestions for additional topics/lessons, I’d love to hear from you.
My website is www.thebourbonnerd.com and my IG is @the_bourbon_nerd
Thank you, once again, for your time.
Cheers!
Henrik Brandt
Lesson 20: PROOF vs. ABV
In this lesson I'll teach you the difference between PROOF and ABV, explain why there are two standards - and also tell you why it is called "proof". Enjoy!
มุมมอง: 373
วีดีโอ
Lesson 19: What does STRAIGHT Whiskey mean?
มุมมอง 432ปีที่แล้ว
In this lesson I will cover the legal definition of Straight whiskey, I'll cover the variations of Straight whiskey - and finally I'll dig into the origin of the name.
Lesson 18: What is Light Whiskey?
มุมมอง 277ปีที่แล้ว
In this lesson I will tell you about Light Whiskey, how it differs from Bourbon and Rye, why it was introduced - and what the status is today.
Lesson 17: Why is Jack Daniel’s not a Bourbon?
มุมมอง 647ปีที่แล้ว
In this lesson I’m going all the way back to the Prohibition era to find the root cause of the controversy around whether Jack Daniel’s is a Bourbon or not. I will also cover the Lincoln County Process and introduce you to Jack’s grandnephew J. Reagor Motlow, who played a pivotal role.
Lesson 16:What does "Bottled-in-Bond" mean?
มุมมอง 3382 ปีที่แล้ว
In this lesson I will tell you the story behind Bottled-in-Bond, the official definition and why it was created.
Lesson 15: What does "non-chill filtered" mean?
มุมมอง 3592 ปีที่แล้ว
In this lesson I will explain what non-chill filtration is all about, why it is used - and why some choose not to do it. I will also cover some technical terms related to this, such af flocculation, floc point, fatty acids and more. Enjoy!
Lesson 14: What is Sour Mash and Sweet Mash?
มุมมอง 1.7K2 ปีที่แล้ว
In this lesson, I will explain what the Sour Mash and Sweet Mash processes are all about and why some choose one over the other.
Lesson 13: Accelerated aging - how is that done?
มุมมอง 4112 ปีที่แล้ว
In this video I will show you several techniques that allows whiskey to age faster - or at least attempt to do so. I will cover heat cycling, pressure tanks, the Terrapure process, Sonic aging, ultrasound and more!
Lesson 12: Alcohol changes during barrel ageing
มุมมอง 2462 ปีที่แล้ว
In this lesson I will cover the fascinating topic of how the alcohol level can dramatically change in the barrel, during maturation. It can both increase and decrease - and I will explain why.
Lesson 11: What is ANGEL's SHARE and DEVIL'S CUT?
มุมมอง 5192 ปีที่แล้ว
In this video I will dig into the science behind Angel's Share and its lesser known cousin Devil's Cut.
Lesson 10: What are the age requirements for American whiskey?
มุมมอง 2482 ปีที่แล้ว
In this video, I will take you through the five basic rules that governs age statements for American whiskey
Lesson 09: Seasoning, charring and toasting the wood.
มุมมอง 6342 ปีที่แล้ว
In this video I will explain the differences between wood seasoning, barrel charring and barrel toasting.
Lesson 08: Is lower Barrel Entry Proof better?
มุมมอง 4022 ปีที่แล้ว
In this video I will tackle the fascinating topic of “Barrel Entry Proof”. I will explain what it means, why a lower proof seems to be better - and more!
Welcome to my Bourbon School!
มุมมอง 4162 ปีที่แล้ว
A short video that introduces you to the concept.
Lesson 07: How do you age whiskey?
มุมมอง 3492 ปีที่แล้ว
In this video I will teach you the basics of how you age whiskey. Since this is such a big topic, the 5-6 lessons following this will deep-dive into some of the specific areas around ageing.
Lesson 06: What is peat? And why do Bourbon and Scotch taste so different?
มุมมอง 4742 ปีที่แล้ว
Lesson 06: What is peat? And why do Bourbon and Scotch taste so different?
Lesson 05: What is MALTING and what is MALTED BARLEY?
มุมมอง 9652 ปีที่แล้ว
Lesson 05: What is MALTING and what is MALTED BARLEY?
Lesson 03: Which grains can be used for making whiskey?
มุมมอง 5942 ปีที่แล้ว
Lesson 03: Which grains can be used for making whiskey?
Lesson 02: The different types of American whiskey
มุมมอง 8452 ปีที่แล้ว
Lesson 02: The different types of American whiskey
This is amazing. Thank you so much for sharing your knowledge is such academic way. I am following the videos and taking notes. Looking forward for the next videos.
Thanks for the great explanation! Great video
Glad you enjoyed it!
Just saw you on Pursuit United. Enjoy the journey 🥃
Thank you!
Thank you for this incredible video, I found another one about the ultrasound technique, which looks interesting and with more details, apparently placing the pieces of wood is necessary. Did you buy the ultrasound aging device to test it? Here is the link: th-cam.com/video/YlQT4ptwLKs/w-d-xo.htmlsi=XTYfVj2xXxynJXSd
This is exactly what I was looking for. Its going to be so much fun learning this. Thank you Sir!
Thank you! And sorry about the late reply - it fell through the cracks.
No worries 🥃
Amazing information
I believe you’re getting flocculation mixed up with high fusel oils suspended in the alcohol. Think about the ouzo effect. When adding water to fusel oil alcohol, it causes it to get cloudy like that., because the oil molecules separate from the alcohol bonds when introduced to water. Flocculation this when small particles are suspended in the alcohol. To get rid of flocculation you could either give it a lot of time, or cold, crash it in the refrigerator, or add something to it that is either negatively or positively charged to bond with the ions of the flocculants making them heavier, pulling them out of suspension to the bottom of the vessel. However, you can get rid of flocculation particles through filtration. I enjoy your videos. Please let me know if I am misunderstanding you 😊
Thanks a million for explaining so clearly the complex concept of ABV evolution ! I will keep watching your videos, I feel they are among the best we can find on TH-cam !
Glad you like them! Thank you!
Very informative, thanks a lot for the clarity of your explanations !
You are welcome - and thank you for the feedback!
Very informative. Thank you! I wonder though, Kavalan is from Taiwan and it is super humid there, why does humidity lead to ABV increasing there?
This guy is confused...
Could you possibly expand on this?
Math is hard 😛
Really enjoying this so far. I'll be watching the rest when I wake up in the morning
Thank you - much appreciated!
Love the videos. Thanks for the uploads!
You are welcome - and thank YOU!
Can i ask some question sir how many ml of methanol remove per gallon thankyou
If your are referring to the "heads" that include methanol and other bad stuff, it is a very small portion. Typically between 0.1 og 0.5%. And since a gallon is roughly 3785 ml, you would typically remove around 10ml per gallon.
I watched lesson one, and then I watched another, and another, until I was at lesson 19. Really top notch stuff Henrik. For years I worked at Gary Vaynerchuk's The Wine Library, sitting upstairs with all the buyers for wine, spirits and beer. It was like a masterclass each day. We should catch up on this sometime!
Thank you Brian! We should definitely catch up! I was a big fan of Wine Library TV and exchanged a handful of messages with him before he got famous. What a coincidence that you were part of that!
I appreciate the level of detail and effort you put into your videos. Bravo, sir! I would suggest, however, that charcoal mellowing does alter whiskey flavor in a way that direct barreling alone does not. Mostly I'm basing this on my own subjective experience; when I am tasting a flight of whiskeys blind I consistently prefer charcoal-filtered products. I suspect the removal of fusel oils and esters from the white dog alters the way the whiskey ages in a barrel. Before mellowing, Jack Daniel's white dog has a pH around 5.5, but it enters the final barrel three days later at a pH around 7.5. In addition, Jack Daniel's mellows their white dog at 140 proof but they proof the result down to 125 proof prior to barreling. That ABV differential could mean that the distillate interacts with wood differently during the 3-ish days of mellowing than it does for the 5-ish years of aging.
Thank you for your kind words - and for this great comment! I consulted my research notes on JD and came across an article written by Camper English that mentioned the exact thing that you did. Camper English is a bit of a hero of mine, as he invented the "directional freezing" method, which I use for making clear ice cubes for my Old Fashioned 😍. I have actually never tried another charcoal mellowed product that JD, but based on your comment, I may give one a try to see if I can also find similarities to JD. I can almost always detect a JD product when doing a blind tasting already today, but that is due to the banana flavors that comes from their special yeast.
🥃 Interesting! So JD is calling NOT bourbon as a marketing ploy? Or to keep clear of potential bourbon violation?
Exactly. And a good marketing ploy at that. In fact, they played that one beautifully: Instead of being "just another" Bourbon manufacturer, they managed to differentiate themselves by pretty much owning the Tennessee Whiskey category. And then they told everyone that their whiskey is better, because it has been "mellowed". The same "mellowing" actually happens for all other Bourbon products, as they mature in the barrels. But since JD do this PRIOR to barreling, they have an excuse to say that they are unique. Brilliant. And to use this as a way to claim that they are not a Bourbon is pure genius - especially because they don't actually break any Bourbon rules 🤣
You rock, so refreshing to come across this amongst all the bourbon tasting channel, please keep making these .
Well that comment made my day 😍 Thank you!!!
@@TheBourbonNerd heres proof , after stumbling on to your channel late last night and going thru lessons 1-3 , I woke up at 3am ,no reason,just had enough sleep I guess . To the point, going thru reg tv, I decided to spend the rest of the morning watching your channel,so far I’m at L-6 . So insightful, intriguing, enticing , and is totally captivating to me . I’m extremely looking forward to the rest of your lessons ,etc. Really Thank You.
@@crazynbourbontown8958 that is amazing. Cheers!
One of the things that I have been wondering (given that I used to work on all of the annoying applications and security and paperwork for bonded pipelines and other bonded facilities in the oil and gas industry) is whether all modern rickhouses are functionally bonded warehouses? I listened to a podcast with Jackie Zykan back in the OFO days, and it seems like over time, the tasters taste the barrels and allocate them to the various products based on profile…not a big problem to eventually pull together barrels in a season for a batch of 1897…if everything is bonded. Same for all of those different Heaven Hill BiBs using the same mash bill as almost everything else. Maybe I will remember my puzzlement if I ever meet Bernie Lubbers, with his sweet BiB tattoo…
Interesting comment - I have been wondering about the same. If I should guess, I would say that ALL warehouses are bonded warehouses. Also, given the amount of bonded products hitting the market, this would make sense. Essentially, this would give the distillery freedom to make bonded products as they see fit, as long as they adhere to the rules. And I guess the special "must be made in one distilling season" rule would potentially be the only logistics concern.
Hi. As a home distiller, I just wanted to point out you confused your terms. Backset (aka stillage) is reusing some of the leftover liquid from the still, which is acidic and flavorful, in the new fermentation. Some might also reuse the “lees” from the fermenter in the new fermentation for the reasons you describe. I know the terms are interchanged and used loosely, but you should include the point that what is left in the still is used in a sour mash as well. I reuse both, but have had issues by generation 4 with getting too acidic that the yeast give up until I neutralize some of the acid!
Thank you for clarifying - very helpful! And I agree that the terms are used loosely, but I appreciate your explanation on this!
When I saw the title, I knew your pour almost had to be from delicious Wilderness Trail.
Exactly 😍
Thank you. This is a terrific series of video on Bourbon. I will be sharing it with friends!
Thank you!!! Really glad you liked the videos - and there will be a new one uploaded in a few days.
For some reason, I was always thinking that one of my heroes, Neil Geraldo (Pat Benatar’s hubbie/collaborator)’s Three Chord Bourbon used the whole sonic aging malarkey…a few minutes with Google maybe proves me wrong.
😂😂😂 - and thank you for bringing Three Chord Bourbon to my attention - did not know them!
What you stated as the temperatures at which water and alcohol evaporate are actually the boiling points of those liquids. Water will evaporate at temperatures much lower than 212F/100C. The sweat on your skin doesn't have to reach 212/100 in order to evaporate and cool your body.
You are absolutely correct. Thank you for pointing this out!
@@TheBourbonNerd I think whether the proof rises or falls in the barrel is more dependent on the relative humidity of where it's stored. Hot and dry on the top floor of the rickhouse can produce hazmat barrels while the cooler and more humid bottom floors can have cask strength barrels around 100 proof or less.
Another question: Is there a small instrument that can be bought that will measure your proof? I do some small barrel ageing and would love to know that when I pull my whiskey.
Indeed! You can use a hydrometer - and they are very inexpensive (from e.g. Amazon).
Very interesting!! So wild to understand the Rickhouse location in terms of proof...Makes sense, but I never knew it! Thank you!
Glad you enjoyed it!
𝖕𝖗𝖔𝖒𝖔𝖘𝖒
Love the lessons - I have always learned something new in everyone - all the best to you sir
Scott! It is comments like these that makes everything worthwhile. Thank you!!!
Great work on these… thanks for giving so much of your time and teaching your passion. Cheers
Thank you, Jason! And cheers to you!!
I’m here because I heard about you on Bourbon Pursuit! Looking forward to these videos!
Fantastic! Very happy you’re here 😍
Endnu en fra romhjørnet. Du snakker om reglerne for "American Single Malt" og at disse lægger sig lidt op af den skotske definition, men nævner intet om, at skotsk Single Malt skal være destilleret i et batch-destilleringssystem. Single Malt = 100 % maltet byg destilleret i et batch-system på ét destilleri. Er amerikanerne ligeglade med det eller hvordan?
Ja, det er der ingen regler for. Det kan måske komme når American Single Malt på et tidspunkt bliver optaget som en officiel kategori (formodentligt næste år).
Et lille spørgsmål om whiskey fra romhjørnet her på TH-cam... Er alt Bourbon (eller Rye Whiskey fra USA) som sælges i EU, minimum modnet 3 år? "Whisky" eller "Whiskey" skal jo som bekendt være modnet i 3 år for at sælges i EU. Den regel har de ikke i USA, så efterlever de den alligevel når de skal sælge deres produkter i Europa? Mit gæt vil være "nej", men hvad siger eksperten?
Hej Romhatten! Det korte svar er ja, fordi USA, Mexico og EU har indgået en aftale om at de skal respektere hinandens regler. Det er derfor at bl.a. Balcones skriver "Spirit" på deres 2-års whiskey. Det er dog ikke alle der overholder reglerne og jeg kender til flere der har solgt whiskey i EU der ikke er 3 år. Det samme gælder dødssynden at tilsætte farve til Bourbon - det er der gudhjælpemig også nogen der har gjort: straightwhiskey.dk/2020/09/14/western-gold-kentucky-highway/
dumb question but why would they distill it to a much higher proof than the targeted bottle proof in the first place?
To save money. Let's say that they just distilled and barreled at 90-proof - because they wanted a 90-proof product in the bottle. That would mean that they would need approx 40% more barrels to make the same amount of whiskey, compared with barreling at 125 proof. And barrels are very expensive and can only be used once for e.g. Bourbon and Rye. Hope this makes sense.
@@TheBourbonNerd makes sense yeah thanks. follow up question, how would it affect quality if a distillery decided to do that?
@@3omar_a7maad I'm fairly convinced that the whiskey would be better.
Der står ikke noget med lagringstid på american single malt, er det fordi der ikke er noget krav til dette?
Korrekt. Ingen krav. Dog SKAL man skrive hvor længe den er lagret, hvis den er lagret i mindre end 4 år.
Love it
excellent vid
Thank you!
Hendrick well done man .. cheers Jarvis
Thank you, my friend!
Keep these coming 🔥
Will do!
Awesome vid!
Thank you!
What are the top 3 'High Rye Bourbon's' you'd recommend? Will you also be talking more about barrels and aging in detail? I'm sure there has to be some fun science and math around surface area to volume and how it affects aging and flavor.
Hey. there! As for my top 3 high-rye bourbon, #1 would for sure be Four Roses Single Barrel (35% rye) - insane quality for the money. After that it gets a little tougher, but Old Grand-Dad 114 and 1792 High Rye (difficult to find) would be good options. As for science and math: You bet. I'll go batshit crazy in at least one of the upcoming lessons 😉
💪❤️🔥
Mycket bra och informativt Henrik!
Tack!
Cheers mate 🥃
Cheers! 🥃
Virkelig super godt lavet Henrik, let forståeligt og oplysende. Glæder mig allerede til de kommende lektioner, Cheers 🥃
Tak! Og cheers!
Mycket bra Henrik
Tack!
Bravo!👏
Tak!