Lots of folks in the US are using similar techniques. Hobby distillers and commercial distillers alike. There's a few new guys making single malts looking to get product out the door more quickly. Mostly they're using small casks, but some are using chips. The hobby distillers are using chips to get finished bourbon done in less than a year. Friend of mine distilled some single malt and was able to achieve impressive results in 3-4 months.
The wood chip and Mason Jar method is cheaper and ages the spirit even faster. Plus it is easier to vary the type of wood chips or combination of wood chips used to age the whiskey or other spirit further. You can even use Everclear and make a decent whiskey at the end of the process, a custom one at that.
I am in Virginia and yes, he makes some decent whiskey using a similar method, but you can do it at home using nothing but Mason Jars, wood chips from the grill/smoker section of the hardware store and whatever spirit you want to age. Toast the wood chips in the oven or use a blow torch to char them. We like using Jack Daniels wood chips, apple, cherry and maple wood chips. Can't get much easier and inexpensive to try.
I wasn't complaining at all. I mentioned it to show that we're all paying attention. And I can't think of a single Ralfy vlog that I would describe as boring. I look forward to every one of them. It's been a great education.
Wow. Interesting process. Reminds me of visiting a Rum distillery while on vacation in the islands. They were using wood chips to replace the old cask that they had been using for years but was now no longer usable. Then they sold the used wood chips for use in BBQ smokers.
What we do us use Mason Jars with charred wood chips and vary them between Jack Daniels white oak chips, apple wood, cherry wood and maple wood that we let the spirit of choice sit in for 2-8 months. The charred or toasted wood chips really rapidly age the whiskey or whatever spirit you choose. A lot cheaper than buying a barrel, but a bit more work to filter the chips out, but it makes it easier to experiment with smaller batches and vary the wood or woods to mix or match. In every case the spirit was markedly better after the process. The wood chips can be purchased at the grill/smoker section of the hardware store or even Wal Mart for not a lot of money.
For some time now I wanted to create an account on youtube only to thank you for all those nice whisky reviews, but this review 386a simply blows it all off ! Amazing what knowledge you spread upon us malt noobs, I thank you for that Ralfy ! But this vlog.....just amazing, I'm surely going to try that wood thing out for sure. Thank you Ralfy, I'm looking forward to all the excentric stuff you will be about to share with all of us ! And I specially created a youtube account for this comment ! :D
Hi Ralfy. Well that explains it. I think there may be some envy (and/or jealousy)somewhere in the mix. I know what you mean when something weighs on my head its not always easy to keep it tucked neatly under my hat. you can take solace in one thing mate,when someone points the finger at you there's always 3 fingers pointing back at them and 8 times out of 10 it does seem to always hold true. keep up the great work Ralfy. cheers
Hi Ralfy, I have experimented with this method in a few years now. For an example with the wood soaked in port, Madeira and rum. An experience I have made is that when a piece of wood has been in a liquor (you can sacrifice a vodka) for over 2-3 months, it is perfect for "recycling" in spirit another time. But the second time (third time) it can stay in a whisky or other spirit for much longer and gives a greater complexity of flavor (and less harsh wood). Much like the whiskyproducers do :-)
Hi there Ralfy, Tried this with rowan and madeira. Not charred. Had the rowan in a bottle of Grant's Single Malt (non-age statement, costs around €19 in NL). The result is MARVELLOUS. The whisky tastes as if it is a €200 prize-winning old malt! Thanks for this great tip!
Hi Ralfy - I'd like to add that it is important to use white Oak as opposed to red Oak. The main difference being, the pore structure of white Oak is open and therefore porous to liquids it encounters. Red Oak has the same large pore structure however it is closed and relatively useless for this. Oddly, I was restoring a bass guitar with Oak sides today. Smelled wonderful when sanded. Made me want to go home and say goodbye to the workday!
Red Oak will also literally make the spirit taste like urine, seriously, unlike White Oak, Cherry, Maple or Apple woods, Red Oak is not something I would use to age whiskey.
This video and your comment finally pushed me to order a couple bottles. one to try right away and one to let sit for a while. Too bad the BC liquor store doesn't carry it, but for once I can order online the whisky I want because it is in BC. Thanks!
Way back in seventh grade, a chemistry teacher took the time to explain that surface area goes up by the square and volume goes up by the cube. That surface area/volume ratio is why your small batch matures so much faster than in a cask. By working in a much smaller amount, you have greatly increased that surface area/volume ratio.
Distilling and flavouring your own spirits is legal, and a common hobby for many here in New Zealand. Most hobbyist distillers simply distill a sugar and water mixture and then add appropriate flavourings for whatever spirit they want - rum, gin, whisky etc. purchased from their local brewing/distilling shop. Those that I have sampled have generally been pretty awful, but it should be possible to produce something much better.
Hey Ralfy, excellent idea. I have a bottle of Speyside malt from Glen Aldi that could do with a quality upgrade. Just need to find the right piece of oak. Thank you.
I *have* seen this technique before--in a Ralfy vlog on improving bad whisky (albeit not as fleshed out as this version). Looking forward to the various wood tastings!
i have done the same thing with oak aged beer. you buy a plug of oak that has been cut into a spiral to increase surface area and insert it into the bucket you brew your beer in. you leave it in for a week and then bottle it.
Awesome!!! Its really good to know what I can do with my whisky... Can it be done with Teachers Origin which is what they say is quarter cask matured... readily available here in India. What about a review???
I made my first comment too soon, I thought the video was going to be about table cask maturation! However, a brlliant vlog and looking forward to part 2.
Hello all. This is my first post and I just thought I'd mention that there's a distillery where I'm from (Kelowna, BC) called Urban Distilleries which produces a single malt whisky with part of the cask in the bottle. I had to admit I was a little skeptical and thought it to be just a gimmick. Now after this recent review, I'm a little interested. Thanks Ralfy for giving's this a little bit of credibility for me. I really enjoy your Vlogs and admire your passion and knowledge for whisky.
Part 2 You strike me as a modest fellow who must have certainly had good results on your own blends, but you wouldn't boast & might not feel comfortable opening yourself up to criticism if people didn't like the blend you suggest. Never mind about them.You have wisdom to further our education and I’m eager for the lessons to begin. Someone out there is going to post advice, but will they be better qualified than you? You could certainly make a memorable series on blending. I hope you will.
I didn't think you were. It's a great move on Ralfy's part to repeat a few things from the older videos with a ton of new information to clarify those previous points. I think those old videos were a little too hampered by the ten minute TH-cam limit hence why Ralfy had to keep things brief and why the removal of said limit allows him to really go into detail.
3 LEGS OF MAN IN THE BACKGROUND AND ONE OF THOSE RARE BOTTLES FROM THE TT Whiskeys! Ralfy is you are ever over again you should go to the whitehouse pub in peel, its got an exceptional array of whiskeys. All the best
I agree, adding cherry wood in a barrel or even a mason jar with cherry wood chips that are toasted made a crappy whiskey into something amazing.....one that could be appreciated.
For those who might be curious... Laphroaig Triple Wood is 5-13 years in Bourbon Oak, 9 additional months in quarter casks, 9 months in first-fill sherry butts and 21 to 24 months in re-fill sherry butts (Oloroso Sherry, European Oak). 48% ABV, non-chill filtered.
Amazing! Just a couple of days ago, I thought about possible fast maturation of new make spirit. Alcohol splashed burnt stick - it's geniously. By the way, I'd like to ask you some questions: 1. What about combining of various methods? A wooden stick in a small barrel with some spoons of maple syrop, for example. It's too extreme for whisky improving, but could it work with fresh spirit? 2. Some barrels for sale are waxed inside "for smoth transition of tannins". Is it really helpfull?
I'm kind of new to this "barrel aging" thingy. My spirit of choice for nosing & tasting is "Old Smuggler" and "Ardbeg 10". School me please, what would I gain by aging them and how long to age them in a 2 liter barrel? Thank you kind Sir . . . ;)
Part 1:If we can accept that collectors of single malts are typically eccentric -eccentricity is a great asset for appreciating the differences between makers and drives the desire for a lifelong education in these matters---then eventually the seasoned scotch drinker/collector will have a go at blending their own mix of whiskeys, whether that’s a malt blend or a combination. That’s where I am at and I’m thinking that you would have some advice on different flavor profiles.
Festive greeting ralfy hope this annual return of the light celebration to the northern hemisphere finds you well :) I have tried this method for myself now and as you say with amazing results! Advice for checking every 20mins is spot on. Such a difference, I was honestly shocked at how much. Anyway my question is if I wanna use the bit of wood again does all the prep go with it or just toast it again? Anyway thanks for all you do. Much love
I don't know if youll get this, but I not for sure what other kinds of whisky to get. I like whisky but not for sure which kinds I like. Jameson is ok, it is nice with its sweets but is too bitter. I really like Johnny Walker with one or two ice cubes. I would like to tell you that I'm American. Should I stick to the 3 beginner's whisky or do you have something better, Besides being American I like to smoke a cigar or pipe every once in a while.
Laphroaig Triple Wood is the NAS on which I've been able to get the most complete information (to Laphroaig's credit), but most distilleries simply aren't going to tell you about blend recipes, because the next question becomes "so how MUCH young stuff is in this" and it all works against justifying a high price for it. Profit margins for high-line NAS labels are probably among the highest for regular offerings in whisky history, and people are paying the freight without knowing the cargo.
One concern: After the first-phase soak in wine or bourbon, I would think the subsequent water rinse and blow-torching would remove all that spirit. I know the step is intended to replicate the wood in a refill cask, but the wood chip in foil couldn't possibly absorb as much spirit as cask-wood that's held spirit for years. The use of refill casks seems to be (1) a cost savings over new casks and (2) a way to add flavor to whisky while abiding by the prohibition of additives. (continued...)
I wish you the best if you’re out to find the actual recipes to NAS-labelled bottles. As I said on Triple Wood, the range is 5-13 years plus added finishing, but that says nothing about the concentration/percentage by age vital to the actual recipe, and allows the majority of the whisky to be up to 8 years younger without even changing the description. I once asked about the proportions used in Laph. QC and hit a very polite stone wall, so I’ll be interested to see what responses you get.
Two quick questions: 1) Since Scotch whisky is only required to mature 3 years in a wooden cask, could producers then store it in e.g. steel tanks for some years until they sell it (as a three y.o., that is)? 2) After you tampered with your whisky, are you still allowed to call it Scotch (malt) whisky legally?
quite eye opening ive had table casks maturing for some months now but never thought to just take a fresh oak stick and char it and slap it in a bottle
Hi Ralfy, let's say I want to try to use fresh grain spirit that come at 95% and is advertised as "tasteless" with french oak's medium roasted chips in bottle/jar. For better results I will lower ABV to ~55% and here comes few questions: Is that true that from the same wood, spirit that is above 55%~56% will take more spicy aromas and under 54% more vanilla like? I thought that in terms of flavor EU oak gives more spicy and US oak more vanilla taste... but if above is true then maybe it's possible to get even more intense spicy flavor with 58% spirit? Will worming up in "hot bath" and chill in ice speed up process of releasing oils form the wood to spirit? Feels like a cool experiment for upcoming Christmas gifts. Thanks, Thomas
Ralfy can i use beer to enrich the oak wood (instead of madera).The reason i ask is because beer has a lower alcoholic content and i don't know if the wood will soak up the flavours.is it a good idea? what do you think?
Serge shows the NAS category to be a decent value overall, to which I would only add that none of these products are made any better in quality by having age statements removed. What the article also shows, however, is that age HAS an effect on quality, which undercuts the “age doesn’t matter (so you don’t need to know what it is)” -basis for NAS marketing, and that the industry continues to charge a lot based on that age and quality.
(...continuation) But we personally don't need to abide by the additive prohibition--as you say, we are free agents. As such, I'd skip the first-phase spirit soaking and simply add a small amount of bourbon or wine or rye or whatever directly to the whisky that I'm self-maturing. This way, I can individually control the amount of wood influence and spirit influence separately.
Compass Box tried something like this with the original Spice Tree, adding new french oak staves inside the traditional barrel. They won awards for innovation, but were sued by the Scotch Whisky Association and forced to stop, due to "non-traditional practices". According to John Glasser, they couldn't even sell it if they did NOT call it Scotch Whisky.
@ralfystuff this might be a weird question, but where do you buy your clothes? I like your style, and I'm going to Scotland in October, and I want to get new clothes while I'm there (my mother wants me to...)
Ralfy..gooddstuff on this vlog..yeah mate...but no mark!!? OK here's the mark for RS386: 91/100 & thats a maltmark.! any objections...(well maybe the catagoy) clearly one of the best roads off the beaten path...cheers! most of us anaraks do enjoy the "inside baseball" conversations. Peace
If I didn't know the island and/or if I wasn't portuguese (like the vast majority of your vlog audience), after I heard your description about Madeira wine's provenance/geography I would (or anyone) easily be under the impression that both the wine and of course the island were spanish.
Although looking at the map your minutia regarding the mixed coastal geography from where the island is off or "sits" is somewhat right, to any viewer, I believe, is simpler to state that this IS a PORTUGUESE island located off Portugal's coast...
IT WORKS! You will be surprised at what vodka turns into in a barrel or a mason jar with white oak chips, apple wood or cherry wood chips that have been charred or toasted. Even crappy whiskey can be made very palatable using this method. Clan MacGregor blended sub-bottom shelf rot gut Scotch after 3 months being re-aged with 3 different charred woods in it was amazing after 2 months. We are aging it until Oct 17, 2018 to see how well it mellowed.
I don't know what country you're from. If,for example,you're from the US would you like to hear somebody saying that Napa valley is located in Montreal? The last time I checked Canada and the US were two different countries that happen to be on the N. American Continent. Portugal and Spain are two different countries that make up the Iberian Peninsula.
Keep doing it Ralfy; like the man says you ARE a true pioneer. How can the opinion of one man threaten the marketing power of the corporate business world? (Wink). Now you know you're telling the truth, as well as all your malties online, who already know your insights are invaluable. How about "Malt Marketing Mates" as a malt mention? Adios ya wee malteaser!
Ralfy’s points on younger whisky are well taken, but the real debate on the actual virtue and market value of young spirit has yet to really begin, because the industry continues to hide the vast majority of it behind NAS labels. Just how young is it and what’s its concentration in these often expensive bottles? Who knows but, more to the point, if this young product is so good, who isn’t telling you and why?
Encouraging people to think ‘outside the box” and active criticism of those in the industry who try to put people's thinking there in the first place are two sides of the same coin. I'd like to see a lot more of both.
For a VERY illuminating take on NAS, and the extremely high prices charged for the high quality of high age statements (even though the message of “age doesn’t matter” continues loud and clear from the industry) , please check out: Malt Maniacs E-pistle #2010-04, "So, Does Age Matter? A Backed Up Answer, For Once!", by Serge Valentin. LOTS of food for thought.
Indeed consumers must think and decide for themselves, and I wouldn’t have it any other way. In my opinion, only consumer rejection of declining quality/substandard whisky will save the spirit against current downhill trending in the long term, despite a 24/7 “everything’s great and just getting better” industry drumbeat.
Sorry if I wasn’t clear: I'd like to see far more outside the box thinking and industry criticism, and not just from Ralfy, or in the comments attached to these vlogs, but in Web whisky commentary in general. Others may disagree but, to me, failure to do so is acquiescence with the direction the industry is going - which is fine if you're happy with it, but I'm not, and not just for the sake of having something to complain about (or to have something to criticize Ralfy, or anyone else, about).
Try the cheapest nastiest ones and let them age for at least 2 months...taste them along the way to see how they are mellowing. Once you gain confidence with the cheapies, move on to the moderate priced ones and give them a try.
RALFY, WHAT WOULD YOU SAY THE OPTIMAL OVEN TEMP, OVEN TIME, AND STICK IN BOTTLE TIME VS. TIME OUT OF THE BOTTLE...I WANT TO PERFORM THIS EXPERIMENT! MORE "RECIPE" INFO BASED ON YOUR EXPERIENCE WOULD BE HELPFUL.
Though Ralfy didn't bring up the previous video, I get the feeling he felt the old video was lacking in a few areas. Fleshing out the concepts actually didn't come across as boring since many of us "anoraks" are plenty curious about this topic.
Ei Ralfy, you are a guru in whisky, in geography, I can´t say the same. (11:45) Madeira Island, do not belongs to Spain, in fact there is a country in the West of Spain called Portugal...I think you´ve never heard of that, maybe you know who Cristiano Ronaldo is...not a Spanish football player...Portuguese, that acctually born in Madeira Island! Besides of that, good review man!
(Con’t) You might find out a lot, but I’ll be very surprised if you get any information on proportions. Regardless of what any NAS-labelled whisky is today, however, or what any producer is willing to divulge about it, there's no saying what it will be tomorrow in terms of minimum age which, to me, is why NAS labelling should be a form of marketing rejected altogether by consumers - even 100% complete information is no guarantee and can change without notice. Cheers!
Lots of folks in the US are using similar techniques. Hobby distillers and commercial distillers alike. There's a few new guys making single malts looking to get product out the door more quickly. Mostly they're using small casks, but some are using chips. The hobby distillers are using chips to get finished bourbon done in less than a year.
Friend of mine distilled some single malt and was able to achieve impressive results in 3-4 months.
The wood chip and Mason Jar method is cheaper and ages the spirit even faster. Plus it is easier to vary the type of wood chips or combination of wood chips used to age the whiskey or other spirit further. You can even use Everclear and make a decent whiskey at the end of the process, a custom one at that.
Ralfy. You, sir, Are a legend. Keep up the amazing work!
A larger scale example of reverse maturation with oak and apple is the Kopper Kettle made at Belmont Farms Distillery in Virginia.
I am in Virginia and yes, he makes some decent whiskey using a similar method, but you can do it at home using nothing but Mason Jars, wood chips from the grill/smoker section of the hardware store and whatever spirit you want to age. Toast the wood chips in the oven or use a blow torch to char them. We like using Jack Daniels wood chips, apple, cherry and maple wood chips. Can't get much easier and inexpensive to try.
Ralfy is a true hobbyist. Very few people are doing this kind of thing at home. He's a pioneer
As a soon to be cash-strapped graduate student, I appreciate this video immensely.
Ralfy - This was VERY intriguing to watch! Thank you! Can't wait to see part 2.
I wasn't complaining at all. I mentioned it to show that we're all paying attention. And I can't think of a single Ralfy vlog that I would describe as boring. I look forward to every one of them. It's been a great education.
Wow. Interesting process. Reminds me of visiting a Rum distillery while on vacation in the islands. They were using wood chips to replace the old cask that they had been using for years but was now no longer usable. Then they sold the used wood chips for use in BBQ smokers.
What we do us use Mason Jars with charred wood chips and vary them between Jack Daniels white oak chips, apple wood, cherry wood and maple wood that we let the spirit of choice sit in for 2-8 months. The charred or toasted wood chips really rapidly age the whiskey or whatever spirit you choose. A lot cheaper than buying a barrel, but a bit more work to filter the chips out, but it makes it easier to experiment with smaller batches and vary the wood or woods to mix or match. In every case the spirit was markedly better after the process. The wood chips can be purchased at the grill/smoker section of the hardware store or even Wal Mart for not a lot of money.
For some time now I wanted to create an account on youtube only to thank you for all those nice whisky reviews, but this review 386a simply blows it all off !
Amazing what knowledge you spread upon us malt noobs, I thank you for that Ralfy !
But this vlog.....just amazing, I'm surely going to try that wood thing out for sure.
Thank you Ralfy, I'm looking forward to all the excentric stuff you will be about to share with all of us ! And I specially created a youtube account for this comment ! :D
Awesome ralfy! Thanks for all the info, it is always appreciated. Cheers from Kentucky in the US!
Ralfy, your reviews are priceless, just like fine malts.
Hi Ralfy.
Well that explains it. I think there may be some envy (and/or jealousy)somewhere in the mix. I know what you mean when something weighs on my head its not always easy to keep it tucked neatly under my hat. you can take solace in one thing mate,when someone points the finger at you there's always 3 fingers pointing back at them and 8 times out of 10 it does seem to always hold true.
keep up the great work Ralfy.
cheers
Hi Ralfy, I have experimented with this method in a few years now. For an example with the wood soaked in port, Madeira and rum.
An experience I have made is that when a piece of wood has been in a liquor (you can sacrifice a vodka) for over 2-3 months, it is perfect for "recycling" in spirit another time. But the second time (third time) it can stay in a whisky or other spirit for much longer and gives a greater complexity of flavor (and less harsh wood). Much like the whiskyproducers do :-)
Reusing the wood chips from my Mason Jar experiments has made some excellent aged spirits from the once through 5th agings.
Amazingly well done! So much quality information! I will comment on part 2
Hi there Ralfy,
Tried this with rowan and madeira. Not charred. Had the rowan in a bottle of Grant's Single Malt (non-age statement, costs around €19 in NL). The result is MARVELLOUS. The whisky tastes as if it is a €200 prize-winning old malt! Thanks for this great tip!
Hi Ralfy - I'd like to add that it is important to use white Oak as opposed to red Oak. The main difference being, the pore structure of white Oak is open and therefore porous to liquids it encounters. Red Oak has the same large pore structure however it is closed and relatively useless for this.
Oddly, I was restoring a bass guitar with Oak sides today. Smelled wonderful when sanded. Made me want to go home and say goodbye to the workday!
Red Oak will also literally make the spirit taste like urine, seriously, unlike White Oak, Cherry, Maple or Apple woods, Red Oak is not something I would use to age whiskey.
That has to be the remark of the decade:
"I like blowtorches...almost as much as I like chainsaws." haha!
Agreed. I think I want that on a bumper sticker.
He was probably quoting Big Clive!
Good on ya' good ol' Ralfy! could not ask for more!! You sure are the most eccentrically awesome!! Cheers my man!
Very interesting. Would love to see more vids like this.
Waaw Ralfy, you take us a long way back, where you showed us how to make a crappy whisky in to a less crappy whisky. Thank you for showing us again!
This video and your comment finally pushed me to order a couple bottles. one to try right away and one to let sit for a while. Too bad the BC liquor store doesn't carry it, but for once I can order online the whisky I want because it is in BC. Thanks!
Way back in seventh grade, a chemistry teacher took the time to explain that surface area goes up by the square and volume goes up by the cube. That surface area/volume ratio is why your small batch matures so much faster than in a cask. By working in a much smaller amount, you have greatly increased that surface area/volume ratio.
I have to try this with a Laphroaig 10 and make it into a port finish with age statement. I am becoming an independent bottler !
Distilling and flavouring your own spirits is legal, and a common hobby for many here in New Zealand. Most hobbyist distillers simply distill a sugar and water mixture and then add appropriate flavourings for whatever spirit they want - rum, gin, whisky etc. purchased from their local brewing/distilling shop. Those that I have sampled have generally been pretty awful, but it should be possible to produce something much better.
NZ is the only country I know of where hobby distilling is legal....lucky Kiwis! :)
Hey Ralfy, excellent idea. I have a bottle of Speyside malt from Glen Aldi that could do with a quality upgrade. Just need to find the right piece of oak. Thank you.
Just noticed you had a Tardis and a Dalek on your shelf . Brilliant!!
I use I cask like this and it works wonderfully. Ive aged brandy, bourbon, and rum, and they all improved remarkably
I *have* seen this technique before--in a Ralfy vlog on improving bad whisky (albeit not as fleshed out as this version). Looking forward to the various wood tastings!
i have done the same thing with oak aged beer. you buy a plug of oak that has been cut into a spiral to increase surface area and insert it into the bucket you brew your beer in. you leave it in for a week and then bottle it.
Awesome!!! Its really good to know what I can do with my whisky... Can it be done with Teachers Origin which is what they say is quarter cask matured... readily available here in India. What about a review???
Maltastically marvelous! Thanks Ralfy! Any way to add smokey flavor?
I made my first comment too soon, I thought the video was going to be about table cask maturation! However, a brlliant vlog and looking forward to part 2.
Good video! I would like to point out if the tree grows something edible its safe to use. You should also make sure the wood is chemical free.
Fantastic & imaginative -- thank you for every eccentric word!
Hello all. This is my first post and I just thought I'd mention that there's a distillery where I'm from (Kelowna, BC) called Urban Distilleries which produces a single malt whisky with part of the cask in the bottle. I had to admit I was a little skeptical and thought it to be just a gimmick. Now after this recent review, I'm a little interested. Thanks Ralfy for giving's this a little bit of credibility for me. I really enjoy your Vlogs and admire your passion and knowledge for whisky.
Brilliant use of the amber paint swatch for your website plug!
Part 2
You strike me as a modest fellow who must have certainly had good results on your own blends, but you wouldn't boast & might not feel comfortable opening yourself up to criticism if people didn't like the blend you suggest. Never mind about them.You have wisdom to further our education and I’m eager for the lessons to begin. Someone out there is going to post advice, but will they be better qualified than you? You could certainly make a memorable series on blending. I hope you will.
I didn't think you were. It's a great move on Ralfy's part to repeat a few things from the older videos with a ton of new information to clarify those previous points. I think those old videos were a little too hampered by the ten minute TH-cam limit hence why Ralfy had to keep things brief and why the removal of said limit allows him to really go into detail.
Awesome Ralfy! Pleasure to watch
3 LEGS OF MAN IN THE BACKGROUND AND ONE OF THOSE RARE BOTTLES FROM THE TT Whiskeys! Ralfy is you are ever over again you should go to the whitehouse pub in peel, its got an exceptional array of whiskeys. All the best
It was amazing, cherry in my opinion being the most successful improvement. I liked it do much I'm doing the cherry again with a good scotch.
I agree, adding cherry wood in a barrel or even a mason jar with cherry wood chips that are toasted made a crappy whiskey into something amazing.....one that could be appreciated.
For those who might be curious...
Laphroaig Triple Wood is 5-13 years in Bourbon Oak, 9 additional months in quarter casks, 9 months in first-fill sherry butts and 21 to 24 months in re-fill sherry butts (Oloroso Sherry, European Oak). 48% ABV, non-chill filtered.
Amazing! Just a couple of days ago, I thought about possible fast maturation of new make spirit. Alcohol splashed burnt stick - it's geniously.
By the way, I'd like to ask you some questions:
1. What about combining of various methods? A wooden stick in a small barrel with some spoons of maple syrop, for example. It's too extreme for whisky improving, but could it work with fresh spirit?
2. Some barrels for sale are waxed inside "for smoth transition of tannins". Is it really helpfull?
I'm kind of new to this "barrel aging" thingy. My spirit of choice for nosing & tasting is "Old Smuggler" and "Ardbeg 10". School me please, what would I gain by aging them and how long to age them in a 2 liter barrel? Thank you kind Sir . . . ;)
Hi there Ralfy,
How about using that most Scottish of woods: ROWAN?
Could one also bake and treat a freash branch, straight off a tree?
Part 1:If we can accept that collectors of single malts are typically eccentric -eccentricity is a great asset for appreciating the differences between makers and drives the desire for a lifelong education in these matters---then eventually the seasoned scotch drinker/collector will have a go at blending their own mix of whiskeys, whether that’s a malt blend or a combination. That’s where I am at and I’m thinking that you would have some advice on different flavor profiles.
Festive greeting ralfy hope this annual return of the light celebration to the northern hemisphere finds you well :)
I have tried this method for myself now and as you say with amazing results! Advice for checking every 20mins is spot on. Such a difference, I was honestly shocked at how much. Anyway my question is if I wanna use the bit of wood again does all the prep go with it or just toast it again? Anyway thanks for all you do. Much love
I don't know if youll get this, but I not for sure what other kinds of whisky to get. I like whisky but not for sure which kinds I like. Jameson is ok, it is nice with its sweets but is too bitter. I really like Johnny Walker with one or two ice cubes. I would like to tell you that I'm American. Should I stick to the 3 beginner's whisky or do you have something better, Besides being American I like to smoke a cigar or pipe every once in a while.
Laphroaig Triple Wood is the NAS on which I've been able to get the most complete information (to Laphroaig's credit), but most distilleries simply aren't going to tell you about blend recipes, because the next question becomes "so how MUCH young stuff is in this" and it all works against justifying a high price for it. Profit margins for high-line NAS labels are probably among the highest for regular offerings in whisky history, and people are paying the freight without knowing the cargo.
Great lesson Ralfy, thanks! I'll try it!
Great review as ever ! Looking forward to part 2. Where can you buy a table cask from here in the uk?
Someone has been really enjoying Aberlour A'Bunadh (like the rest of us). Great way to reuse the empty bottles when you're done.
One concern: After the first-phase soak in wine or bourbon, I would think the subsequent water rinse and blow-torching would remove all that spirit. I know the step is intended to replicate the wood in a refill cask, but the wood chip in foil couldn't possibly absorb as much spirit as cask-wood that's held spirit for years. The use of refill casks seems to be (1) a cost savings over new casks and (2) a way to add flavor to whisky while abiding by the prohibition of additives. (continued...)
I wish you the best if you’re out to find the actual recipes to NAS-labelled bottles. As I said on Triple Wood, the range is 5-13 years plus added finishing, but that says nothing about the concentration/percentage by age vital to the actual recipe, and allows the majority of the whisky to be up to 8 years younger without even changing the description. I once asked about the proportions used in Laph. QC and hit a very polite stone wall, so I’ll be interested to see what responses you get.
Two quick questions:
1) Since Scotch whisky is only required to mature 3 years in a wooden cask, could producers then store it in e.g. steel tanks for some years until they sell it (as a three y.o., that is)?
2) After you tampered with your whisky, are you still allowed to call it Scotch (malt) whisky legally?
I did this, with teachers highland cream. I used maple, American cherry, black walnut, and white oak.
How did it taste? I am guessing much improved. I never heard of using black walnut, but it sounds like a good idea.
quite eye opening ive had table casks maturing for some months now but never thought to just take a fresh oak stick and char it and slap it in a bottle
Hi Ralfy,
let's say I want to try to use fresh grain spirit that come at 95% and is advertised as "tasteless" with french oak's medium roasted chips in bottle/jar.
For better results I will lower ABV to ~55% and here comes few questions:
Is that true that from the same wood, spirit that is above 55%~56% will take more spicy aromas and under 54% more vanilla like?
I thought that in terms of flavor EU oak gives more spicy and US oak more vanilla taste... but if above is true then maybe it's possible to get even more intense spicy flavor with 58% spirit?
Will worming up in "hot bath" and chill in ice speed up process of releasing oils form the wood to spirit?
Feels like a cool experiment for upcoming Christmas gifts.
Thanks,
Thomas
. . . just wing it ! 95% is way too high, and less flavour going in is less flavour coming out.
@@thewhiskybothy
2x jars it is - to see the difference in end result ;)
cheers,
thomas
Ralfy in your opinion do you think J&B Strd is a sherried or Bourbon finished blend? (or maybe both?) Thanks mate
what about eucalypt wood? being from Queensland I am thinking about giving it a go, what do you think Ralfy?
Ralfy can i use beer to enrich the oak wood (instead of madera).The reason i ask is because beer has a lower alcoholic content and i don't know if the wood will soak up the flavours.is it a good idea? what do you think?
sure Ralfy anytime. happy to help. cheers then.
Serge shows the NAS category to be a decent value overall, to which I would only add that none of these products are made any better in quality by having age statements removed. What the article also shows, however, is that age HAS an effect on quality, which undercuts the “age doesn’t matter (so you don’t need to know what it is)” -basis for NAS marketing, and that the industry continues to charge a lot based on that age and quality.
(...continuation) But we personally don't need to abide by the additive prohibition--as you say, we are free agents. As such, I'd skip the first-phase spirit soaking and simply add a small amount of bourbon or wine or rye or whatever directly to the whisky that I'm self-maturing. This way, I can individually control the amount of wood influence and spirit influence separately.
Compass Box tried something like this with the original Spice Tree, adding new french oak staves inside the traditional barrel. They won awards for innovation, but were sued by the Scotch Whisky Association and forced to stop, due to "non-traditional practices". According to John Glasser, they couldn't even sell it if they did NOT call it Scotch Whisky.
Ralfy, how often can you use that small piece of oak before it becomes exhausted?
Hey Ralfy. Did you try other kinds of tree? Like Elm or Cedar? How do you know for sure its not poisonous?
@ralfystuff this might be a weird question, but where do you buy your clothes? I like your style, and I'm going to Scotland in October, and I want to get new clothes while I'm there (my mother wants me to...)
Ralfy..gooddstuff on this vlog..yeah mate...but no mark!!?
OK here's the mark for RS386:
91/100 & thats a maltmark.!
any objections...(well maybe the catagoy) clearly one of the best roads off the beaten path...cheers! most of us anaraks do enjoy the "inside baseball" conversations. Peace
If I didn't know the island and/or if I wasn't portuguese (like the vast majority of your vlog audience), after I heard your description about Madeira wine's provenance/geography I would (or anyone) easily be under the impression that both the wine and of course the island were spanish.
Although looking at the map your minutia regarding the mixed coastal geography from where the island is off or "sits" is somewhat right, to any viewer, I believe, is simpler to state that this IS a PORTUGUESE island located off Portugal's coast...
Fantastic stuff
Ralfy, do you have any recommended anise based spirit (non-absinth)?
I'm thinking about trying this with plain vodka just to see how much the flavor reacts to the wood. Thoughts?
IT WORKS! You will be surprised at what vodka turns into in a barrel or a mason jar with white oak chips, apple wood or cherry wood chips that have been charred or toasted. Even crappy whiskey can be made very palatable using this method. Clan MacGregor blended sub-bottom shelf rot gut Scotch after 3 months being re-aged with 3 different charred woods in it was amazing after 2 months. We are aging it until Oct 17, 2018 to see how well it mellowed.
This island (Madeira) is located on the Portuguese west coast and it "sits" on the Atlantic ocean...
very interesting.
I don't know what country you're from. If,for example,you're from the US would you like to hear somebody saying that Napa valley is located in Montreal? The last time I checked Canada and the US were two different countries that happen to be on the N. American Continent. Portugal and Spain are two different countries that make up the Iberian Peninsula.
Hey, give the old boy a break, an easy mistake that was not intended as an insult.
Love it. Brilliant!!
Keep doing it Ralfy; like the man says you ARE a true pioneer. How can the opinion of one man threaten the marketing power of the corporate business world? (Wink). Now you know you're telling the truth, as well as all your malties online, who already know your insights are invaluable. How about "Malt Marketing Mates" as a malt mention? Adios ya wee malteaser!
Ok, you are right i ve never seen this anywere else...
seems i have to get myself a blow torch....
You are awesome.
Ralfy’s points on younger whisky are well taken, but the real debate on the actual virtue and market value of young spirit has yet to really begin, because the industry continues to hide the vast majority of it behind NAS labels. Just how young is it and what’s its concentration in these often expensive bottles? Who knows but, more to the point, if this young product is so good, who isn’t telling you and why?
Encouraging people to think ‘outside the box” and active criticism of those in the industry who try to put people's thinking there in the first place are two sides of the same coin. I'd like to see a lot more of both.
Been researching this myself... using new make spirit
For a VERY illuminating take on NAS, and the extremely high prices charged for the high quality of high age statements (even though the message of “age doesn’t matter” continues loud and clear from the industry) , please check out:
Malt Maniacs E-pistle #2010-04, "So, Does Age Matter? A Backed Up Answer, For Once!", by Serge Valentin.
LOTS of food for thought.
Did this with a stick of licorice root I split in half in some Jim Beam I got as a present. It tasted really nice afterwards.
Indeed consumers must think and decide for themselves, and I wouldn’t have it any other way. In my opinion, only consumer rejection of declining quality/substandard whisky will save the spirit against current downhill trending in the long term, despite a 24/7 “everything’s great and just getting better” industry drumbeat.
stay different Ralfy!!!
Sorry if I wasn’t clear: I'd like to see far more outside the box thinking and industry criticism, and not just from Ralfy, or in the comments attached to these vlogs, but in Web whisky commentary in general. Others may disagree but, to me, failure to do so is acquiescence with the direction the industry is going - which is fine if you're happy with it, but I'm not, and not just for the sake of having something to complain about (or to have something to criticize Ralfy, or anyone else, about).
Can anybody give me some tips as to which German whiskies or Italian grappas with that vanilla touch are worth a try?
Thanks!
Try the cheapest nastiest ones and let them age for at least 2 months...taste them along the way to see how they are mellowing. Once you gain confidence with the cheapies, move on to the moderate priced ones and give them a try.
Very good Ralfy, word of advice tho, avoid the self review at the start sounds a tad indulgent 'l am...' we kno, that's why we watch : )
Very interesting!
RALFY, WHAT WOULD YOU SAY THE OPTIMAL OVEN TEMP, OVEN TIME, AND STICK IN BOTTLE TIME VS. TIME OUT OF THE BOTTLE...I WANT TO PERFORM THIS EXPERIMENT! MORE "RECIPE" INFO BASED ON YOUR EXPERIENCE WOULD BE HELPFUL.
Though Ralfy didn't bring up the previous video, I get the feeling he felt the old video was lacking in a few areas. Fleshing out the concepts actually didn't come across as boring since many of us "anoraks" are plenty curious about this topic.
lol... 12:54 "I like blowtorches almost as much as I like chainsaws". That sounded like a somewhat, different Ralfy here.
You don't seem to get the 'ralfystuff' ethos... methinks.
15 more years until I have this much free time on my hands. Cannot wait!!
It's a great editing job, tough guy; watch it and learn something. I know it's probably late to start now... but you have to start sometime.
Ei Ralfy, you are a guru in whisky, in geography, I can´t say the same.
(11:45) Madeira Island, do not belongs to Spain, in fact there is a country in the West of Spain called Portugal...I think you´ve never heard of that, maybe you know who Cristiano Ronaldo is...not a Spanish football player...Portuguese, that acctually born in Madeira Island!
Besides of that, good review man!
(Con’t) You might find out a lot, but I’ll be very surprised if you get any information on proportions. Regardless of what any NAS-labelled whisky is today, however, or what any producer is willing to divulge about it, there's no saying what it will be tomorrow in terms of minimum age which, to me, is why NAS labelling should be a form of marketing rejected altogether by consumers - even 100% complete information is no guarantee and can change without notice. Cheers!