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Haha I can understand that. I'm glad it helped! Thanks for the comment.

@@tonytone4867 yeah I can see what your saying. Yeah that makes me very curious about their reposado and anejo. Let me know what you think if you end up trying them.

Did you try the Oreo first or the Coke?

@@liquid_x Soda first. I've had "soda" themed treats before so I assumed it wan't going to change. But snack themed soda was new.

Aaand the most alarming iteration is the one I want to try-the infusion😅

@@RenayOpish it was an interesting experiment for sure haha. If you end up trying it, let me know what you think. If I can get my hands on more Coke Oreos and Oreo Coke, I might try carbonating the infusion. Cause I do think that could be good.

The maple notes are exceptional. I do love what the Lincoln County Process brings to bourbon. 🥂

@liquid_x you should check out heavens door Tennessee straight bourbon and their double barrel you'll thank me later lol

Thats so cool! I'm glad you like it. I thought it was super good too. Much different than your normal cheap stuff.

@@nategin9009 the original Redbull Krating Daeng, yes. The redbull that we see around most of the world is actually Austrian. I have a video on it here. th-cam.com/video/YWWSArXWaKA/w-d-xo.html

Ooo I bet that one is good. Definitely let me know what you think of this one if you try it.🥂

nice! This is definitely a solid one. I'm glad you like it 🥂

This did take me a while, there are a bunch of techniques to be able to find more flavors. However also being able to understand what you are tasting and being able to articulate that into describable words is another skill as well. I would suggest starting by tasting 2 different spirits side by side. Try to figure out what makes one different from another. After that try different brands of the same spirit (rum, gin, whiskey, tequila, brandy). I would stay away from vodka while you are learning just cause vodka is going to be so hard since there is so little flavor in it. Let me know what other questions you have. I have been thinking about doing a video on tasting so your questions are definitely helpful for me. 🥂

What are you referring to by cherry essence? I can imagine the pits are doing a lot of the flavoring. Similar to how some amarettos use peach pits to get their nutty and fruity flavor. 🥂

@@liquid_x Luxardo maraschino liqueur does not smell or taste like cherries. It is more about the woodiness from the pits. Pits don't give a fruity flavor.

@@jimklemens5018 That's interesting that you aren't getting any fruity flavor, because they use the whole cherries, with the stems and leaves in the liqueur to infuse. I can understand the heavy woodiness because of the stems and leaves though. Maybe you just got an extra woody bottle or something.

@liquid_x The Luxardo website doesn't mention a taste or smell of cherry fruit.

@@jimklemens5018 I think we are at a disconnect because taste can be very subjective. Everyone’s pallet and nose is different. So saying something doesn’t have a particular flavor might be accurate for you, but not for someone else. Also sure, on Luxardo’s website all they say is “the aroma is typical of marasca cherry distillate”, which suggests cherry flavor without explicitly saying it. However many other websites including Liquor.com, Diffordsguide, and people on Reddit, all describe the liqueur as having a cherry flavor. Give it a taste sometime and let me know if you find some fruity notes.🥂

@@dontslipjustslide4501 Thank you I really appreciate that. 🙏

@@hunterhoddevik2357 ayyy that sounds awesome!! Was it the Signature/#12? Or one of their other bottles?

@@bryanwilliams3665 haha that’s funny. I’m glad you like it!

@@7.i.F.3 haha nice! Got back to where (country)?

@@damonomusic ayy thank you bro!! 🥰🙏

Everyone has their own opinion on this. My personal opinion is that they are different. Carmel is those chewy cubes, or what you put around an apple. However caramel is the sauce that you drizzle on top of whipped cream or the stringy caramel in a snickers bar.

Ooo that would be fun to do at some point. Thanks for the suggestion. 😊

@@supercalo2000 Thank you so much!! Ahh so cool! Yeah it works well for sure!

haha I know it sounds weird, It's what brings the earthy tones. But honestly it is really good. 😄

@@dianaprince4864 ahh thank you!! Okay I heard recently that there is a Cuban one and a Puerto Rican one. Is there a difference on the label? I am curious to try each one.

@@mikekisonu6825 I totally agree. Cause mixing it hides the lack of quality compared to the ones you mentioned, but it still has more complexity then a cheaper triple sec like Bols or something.

@@liquid_x Thanks for the response! 😊👍 Gotta DISAGREE about the "quality" issue though. Recently conducted a taste test between "GG," "GM," and "PF," and while they ARE different (with "... Ferrand" being the smoothest), they are ALL top quality liquors, vs. a Bols or a Llord's, which are strictly bottom of the barrel, budget friendly options meant for your average, high volume bar. 😉🍸

@@mikekisonu6825 Oooo good catch, I only recall "GG" being slightly more harsh than "GM", but I did not try them side by side, so my recollection could be off.

@@liquid_x Again, thanks for the response! 😊👍 All too often, one will take the time to post a comment, only to feel like it's disappeared into some vast "black hole," all for naught, especially with a clip that's YEARS old. 😕 Re: "GG" - I noticed the "harshness" in "GG" as well. Not sure if that's due to the HIGHER alcohol content or some other factor. 🤔 But, if one is using it as a MIXER, that "harshness" will inevitably mellow out in any cocktail, while still retaining that "orange/brandy" flavor profile. Also, the price point ($20 in NYC for a 750 ml) can't be beat. 😉 I've recently become a MARGARITA fan (more of a BOURBON man myself), but, like I said, bottles of Cointreau and Grand Marnier (reaching upwards of $40 here in NYC!) can get PRICEY, especially if you're constantly "experimenting" to get that mix that's just right for YOU. 💰😕

@@mikekisonu6825 Of course! ahh I gotcha, I totally agree with all of what you are saying. I think those are all about the same price here in WA too. That's great! I love a good margarita, and a good bourbon. 🥂

@@DrinkinItIn it honestly is pretty hot, especially compared to other gins of similar class being around 40%. So it’s definitely harder to grab flavors.

@@k.c5728 thats interesting, I hear people in Malaysia do the same. 🥂

@k.c5728 Good to know! Thank you 😊

@@liquid_x Fascinating

@@KatWoodland of course! 😊

@@protoman2260 ooo thats a nice one to start with. I love the Roku. That’s what I noticed when researching. Super interesting that they don’t keep it the same.

@@ZaneSchaffer oh interesting! Let me know what you think of it when you try it, and yeah I think it would make a good Negroni for sure.

@@xyztek thank you! 😊 definitely is a solid classic!

@@megatron6393 mmm interesting, what do you prefer with the Yamazaki over the Hakushu?

@@liquid_x Yeap. I prefer Yamazaki over Hakushu.

@@megatron6393 yes but why?

@@liquid_x Personal preference.

That's really funny, it is a fun name to say. Thank you so much Valeria! I had never thought of my videos being a tool for specialists who don't drink. I'm so glad my videos are helping! 🥰🙏

haha that's awesome! and yes that would have been nuts you picked up a bottle right after. Bumbuuuu XD let me know what you think if you end up picking up a bottle.

Absolutely haha

Thank you Josh!! :D

@@valeriepyinl5788 oh wow that is so fascinating. I’m curious if it’s specifically Chinese in Malaysia or if in China, this is a things as well. Do you have any ideas?

@@liquid_x i don’t think Chinese from China’s use Benedictine for confinement . It’s only the Malaysian and Singapore Chinese believe that using Benedictine during confinement offers great health benefits.😂😊

@@valeriepyinl5788 wow that is so interesting, I wonder why Benedictine specifically. Cause I know there are plenty of herbal liqueurs out there that are similar to Benedictine, just with different herbs or ratios.

@@wrapsnap3044 oooo how was that?

Interesting, what makes it awful to you?

@@vikkubrak1 you are very welcome! I’m so glad it helped you, and I’m glad you were pleasantly surprised haha. Thank you for your comment. 🥂

Absolutely! 🥂

@@RogerMitchem-rl5mo oooo I gotta try it! Thanks for mentioning, I’ll keep my eye out for it. 🥂

It’s hard for me to find it where I live, I can only find the 50 ml bottle

@@RogerMitchem-rl5mo oh huh, roughly where do you live?

Southeast in the US

@@gooxh ayy that’s awesome!! Thank you for commenting, that is good to know as I haven’t tried Beluga yet. I’d like to though. 🥂

I once heard that Blanco is unaged and Plata can be aged upto like 2 weeks. But I don't think this is necessarily true, or there aren't rules or laws holding this. So from everything I could find I'm pretty sure Blanco and Plata are the same thing. If anyone else has more concrete info let me know.

Wow the combo of those three rums has got to be delightful in a Mai Tai. If I happen to have all of those at the same time I will definitely try that. I also can imagine it being very good on a Corn 'n' Oil.🥂

haha Thank you! Very true, its so tasty though so very understandable.

@@Evilfaic oh love that! That’s a great deal!! I definitely agree! It punches high for the price for sure. 🥂

@@FloatingWeeds2 hey! First, I appreciate your comment, thank you. Second, do you have instagram or something? I would absolutely welcome your experience! Let’s chat. Mine is @Dooble_X Edit: haha thank you! I got it done for the first time ever while I was in Vietnam with a friend. 😅

ohhh that is such a good deal!! Nice grab!!

Yes! Definitely agree. 🥂

hahaha when I was editing, I was thinking "man now everyone is going to want dairy after this one" 😆