Excellent video, Jesse! The purist in me wants to point out that MOST, if not all, Islay whiskys are Single Malt, which means that only malted barley is used in the mash bill. No specialty malts, no sugar, no oats. But, BUT I totally dig that this recipe does NOT claim to be a single malt and it sounds awesome. And the sugar content does really serve as a “gateway” to all-grain. As an aside, Scotch whisky in the early 19th century was often made from a mixed mash bill and sometimes advertised as a Malt Whisky. My hope is that folks will springboard to all-grain once they have tried this recipe, and will experiment with single malt expressions. Cheers, whisky fans! Slainte mhah!
After a quick research, we are both correct, it’s a 100% malted barley mash at one distillery haha. Not trying to say you’re wrong, but I was incorrectly informed!
Not interested in scotch, but because I love your work, I'm gonna give ya a view and a comment because dammit all, youre an underrated channel, man! Merry Christmas, and happy new year!
for my peated whiskey I used 3 types of yeast. US-04 for the development of esters and flovour compunds. I let the first yeast almost finish then I added DADY to try and get it super dry. Since there were a lot of carbohydrate chains that could be turned into sugars, I also added angel yest. The ammount of sedimment that was on the bottom of the fermentor decreased about 50% thanks to the encimes of the angel yeast. I have yet to destill it, but will give an update
@@ChillestSkeleton Yes, fermentation went pretty well, a lot of the carbohydrate chains were consumed by the enzymes and the mash fermented almost dry. I destilled it and didn't taste good at first, but after a couple of months it started tasting like a pretty descent peated whiskey. I would recommend you give it a try
My friend started my scotch journey with Lagavulan. I can't go back from that, I'm a Peat Head. Thanks for sharing this recipe, will scale it down for to my set up and give it a try. Thanks Jesse!
I did that with peated malted barley I was able to procure at a 60% to 40% along with a pale ale malted barley, with raw sugar as my safely net. Good western PA mountain spring water and I made a really nice, medium light peated single malt. Rapid aged in medium toasted white oak, then finished in a charred oak Barrel that I had aged a bourbon in. Fantastic results for my first attempt. Friends who are scotch aficionados talked me out of all but one bottle, lol.
My wife bought me a bottle of Bowmore Sherry Cask aged and a bottle of Bowmore 18 yr. I was instantly hooked when you could smell the smoky peat the moment the bottle was cracked. I think I said it tasted as though I was smoking a fine cigar, and drinking whiskey after working a 12 hour shift in a coal mine! I loved it. Still do! Can't wait to try this recipe. My wife just bought the Alembic Dome for her T-500. Can't wait to make a rum too, and a bourbon... Jesse, My wife would love it if you could you do a Canadian Rye Recipe for us Northerners perhaps...
Thank you for making this video. I've been waiting for your take on Islay. I'm a peat head all the way. Next year I will be making Islay style whiskies so perfect timing.
I just bought my 1st bottle of Laphroaig and for not liking low quality scotch's I set the bar kinda low for this knowing that I might not like it. Turns out even though I'd only drink a little of it at a time I enjoy it the peat is definitely noticeable in the smell but very noticeable on the back end and aftertaste but it's very enjoyable for me. It's the first what I would call high end scotch I've ever bought and don't regret buying it in the least.
So glad you finally got around to using these. My first badmo barrel I made myself and filled with a bourbon about 6 months ago. Ordered one from badmo this time and filling with hard cider next week, gonna fill with apple brandy next then age a malt in it for the long haul.
I love these easy no fail recipes they help us newbies gain a bit of confidence with grain and move away from sugar washes. Merry Xmas Jesse and family from Aussie.
I'm not a peat head (more of a Bourbon head) BUT--I have been to several "Scotch night" parties, and have tasted and enjoyed everything from Big Peat to $600 bottles of 25 year old single malts. Nothing wrong with some Scotch every once in a while, just not my regular go to. We keep a bottle of 21 Yr. old Glenlivet around for very special occasions, and a $40 bottle of Monkey Shoulder blended Scotch for friends/regular occasions. Love your videos, keep them coming. I have tried a few of your recepies and can't wait to have the time to try more.
I love peat and am getting into distillation for the purpose of making an Islay style scotch. Thank you so much for your content. I’m building a keg still based off your videos and am looking forward to learning a new… drinkable…skill.
To be honest I think I have never drank a whiskey before. That sounds intriguing. Thank you for giving us so much information in a way that normal human beings can understand!
With a name like Joe Brent and you’ve never tried whiskey? Too young to buy it? Stuck in a well? If not, go out and try some lmao it’s gotta be out there somewhere. Where I’m from it’s probably just as common as bottled water. Forewarning though, it can be quite a different taste than if you’re used to clear liquors. Was very young when I tried it the first few times. Get through that and you’ll begin to enjoy it!😂😂
Been a fan of the channel and have had a blast listening to the podcast while out mowing or driving to work. Not much of a peat person as it has not fully grown on me. I have dabbled in some speyside but find myself leaning more towards bourbons and Irish whiskeys. Keep on sharing your love of this and a huge thank you to you, Bearded, George, and the Tribe for the sharing of knowledge.
Merry Christmas Jessie! I feel so bad that I dont comment and like vids as much as you deserve. I've been a long time fan and you've saved me sooo much time in my own hobby and I think that you are the one who I first heard say that "Your time is probably the most expensive part of this hobby" lol and only after you've done this for awhile does a person learn just how true that is.
I'm not a big fan of peat but I watch most of your content regardless of weather or not it's a spirit I would personally enjoy just because I do enjoy the educational experience as well as making spirits others might enjoy even if I don't.
Hello Jesse,, love your info! . I would like to know where to get that blue 100 liter plastic fermenter ! I’ve learnt so much from watching Still it! I started with a five gal. Pot still , and I just got last week my new 100 liter reflux from Oak stills , gin basket , whiskey helmet , four bubbler plates ,I’m so excited doing this hobby! Thanks a million for your knowledge ! Sincerely , Richard . Pizzuti
I think im possibly a peat head. I recently was gifted a bottle of Chattanooga Sotch cask. Its a straight bourbon whiskey finished in Islay Scotch Casks. 3 different types. Super tasty smoked peat flavor.
I did this in my Copperhead still at around 28 litres and it has turned out really good. NZ Peated Whisky FTW 5kg Gladfields Peated malted barley 3kg Gladfields Supernova malt barley Yeast Still Spirits Whisky 20g 20-35c
Over the top once again, your videos are not only informative ...... but inspirational as well. I just picked up a Robobrew; the hope is it will allow for better control of temperature during the mash resulting in better starch conversion. Glad to see you utilizing the T-500 to distill, love mine. Do believe I'll use this recipe to break in and evaluate the new Robobrew.
Just stumbled across your channel and I'm very intriqued. I have been brewing grain beers and making wine for about ten years now and have always been interested in distillation as I'm also an advid scotch drinker. I have recently bought a U brew wine and beer shop and am always looking for new ideas on how to improve the wort kit beers. I look forward to more informative interesting videos. Thank you
I'm a peat head. Laphroig and Ardbeg are crazy expensive though, so I moderate them with other less expensive offerings. Jesse, I had an idea for you... Could you get a couple of boxes of cheap, box wine and distill that into a Cognac/Brandy?
Not as much of a peat fan. You don't have to be my friend for me to enjoy your videos. Thanks for what you do! I hope to be part of the distilling community soon!
I like SOME peat. I can't say that I'm a fan of whisky that has a lot, but I do enjoy a moderate amount. Perhaps this recipe is a good starting point. will have to see what your tasting notes are on it after the 6 month mark. Keep us posted. I will be watching. Thank you for your content. Keep it up.
hey Jesse, those barrels look great and for obvious reasons will have to try to get one at least. peated scotch is the go!!! I can´t say that I´m a big fan of heavily smoked/peated scotch but I do love those lesser amount of ppm whiskys (I mean, who doesn´t?). great video and thanks for your videos. will try this without the safety net and definitely the type of barrel now that I know they exist!!! keep chasing the craft
The cult of Ardbeg here. I can’t get enough. It’s the briny, iodine, leathery smoke and the chocolate/toffee finish that gets me. Full of layered flavor. Just purchased Octomore 12.1. At 130.8PPM, it should pack a smoky punch. I’m excited to try it this Christmas Day. Keep up the good work. Oh, and your recipe has similarities to the smoked, vanilla, rye porter I brew. Wonder what that’d taste like distilled.😀
I'm a huge peat guy, I tried an octomore 10.4 and it was the best whisky I've ever had, I just wish a bottle was anywhere near my price range. I've considered being a peated beer and skipping hops, I don't know if you've ever tried a peat wash before you distilled it but please let me know.
If a guy had a new barrel plus old staves could you age the new make in the barrel with old staves inside to help give it some of that old barrel flavor?
Craig, the new wood will totally overwhelm the old staves. If you have a new barrel and you want it tamed, age some neutral spirit or vodka in it then either discard the spirit or save for blending. Now you have a used barrel. But, there is nothing wrong with aging on new oak if you keep track of the spirit so it doesn’t get over-oaked.
Honestly I’m not sure on the peat. I love a heavy char and smoke flavor in whiskey. Just something about it that lets you sit back, sip, and enjoy the Tennessee atmosphere. I do plan on making a batch with the crisp heavy peat within the next month so we’ll find out for sure. Merry Christmas and Happy New Year!
Oh that made me break out in a sweat and I couldn't stop my toes curling! If you don't like it,fair enough. Don't buy it! Please though don't do orange cocktail things to it!
Vance, this would not be a single malt beverage since the term refers to barley only. But it might make a fine whiskey if you include enzymes or barley to convert the starches to fermentable sugars.
First things first ............. Merry Christmas and a Happy new year to you and yours :) As for the peat, for me it depends on the scotch. I find some are over peated for my tastes.
Wow... this Islay Peat Head is very excited about the recipe and the cool barrel. I am going to try to adapt the recipe to fit two 30L fermenters. As you suggested, I will boost up the Peated Malt ratio... but not sure which other grain to cut back on... thoughts? Have a wonderful 'Nondenominational Holiday Season'. Cheers from Canada!
Just found your channel, amazing stuff mate. After giving the still game away a few years ago losing interest with sugar washes im keen to give real distilling a go.
I love the peat and love the scotch.I also love your channel. I don’t know if I would have the patience to make this recipe even though I really enjoyed watching. I am still trying to master rum and mezcal.
what a strange coincidence - i've just made a batch of peated islay style - and will run it (hypothetically) through the still later today. I added my safety net using LME - and just a small amount of sugar. The addition of a small amount of chocolate barley and oats is a great idea,,,, and i've used both in this batch too. Jesse - the butter idea is new to me (to reduce puking) - please tell me more - and happy christmas to you and your family!
I'm sipping on Laphroaig when watching this video, mostly I started off with new barrels then move to a very used one to blend and age. So far this is working well. But not as simple as I make it sound.
Excellent video, Jesse! The purist in me wants to point out that MOST, if not all, Islay whiskys are Single Malt, which means that only malted barley is used in the mash bill. No specialty malts, no sugar, no oats. But, BUT I totally dig that this recipe does NOT claim to be a single malt and it sounds awesome. And the sugar content does really serve as a “gateway” to all-grain. As an aside, Scotch whisky in the early 19th century was often made from a mixed mash bill and sometimes advertised as a Malt Whisky. My hope is that folks will springboard to all-grain once they have tried this recipe, and will experiment with single malt expressions. Cheers, whisky fans! Slainte mhah!
I was under the impression single malt means it was made at one distillery, and one distillery only, and has nothing to do with the actual mash.
After a quick research, we are both correct, it’s a 100% malted barley mash at one distillery haha. Not trying to say you’re wrong, but I was incorrectly informed!
@@brendanwhitlow9268 yep, both and.
Not interested in scotch, but because I love your work, I'm gonna give ya a view and a comment because dammit all, youre an underrated channel, man! Merry Christmas, and happy new year!
i just mashed out my first Scottish whiskey. fermenting now and i can't wait to distill it.
for my peated whiskey I used 3 types of yeast. US-04 for the development of esters and flovour compunds. I let the first yeast almost finish then I added DADY to try and get it super dry. Since there were a lot of carbohydrate chains that could be turned into sugars, I also added angel yest. The ammount of sedimment that was on the bottom of the fermentor decreased about 50% thanks to the encimes of the angel yeast. I have yet to destill it, but will give an update
*leaving comment so I might be able to find that update when it happens
.
Any updates?
@@ChillestSkeleton Yes, fermentation went pretty well, a lot of the carbohydrate chains were consumed by the enzymes and the mash fermented almost dry. I destilled it and didn't taste good at first, but after a couple of months it started tasting like a pretty descent peated whiskey. I would recommend you give it a try
This is a great tutorial series.
My friend started my scotch journey with Lagavulan. I can't go back from that, I'm a Peat Head.
Thanks for sharing this recipe, will scale it down for to my set up and give it a try. Thanks Jesse!
Lagavulin tastes waaaaaay to much like Canadian spaghnum peat moss for me to enjoy it.
My favourite!
I did that with peated malted barley I was able to procure at a 60% to 40% along with a pale ale malted barley, with raw sugar as my safely net. Good western PA mountain spring water and I made a really nice, medium light peated single malt. Rapid aged in medium toasted white oak, then finished in a charred oak Barrel that I had aged a bourbon in. Fantastic results for my first attempt. Friends who are scotch aficionados talked me out of all but one bottle, lol.
I must try that for sure....smells good as well Im sure - Cheers from Sweden
My wife bought me a bottle of Bowmore Sherry Cask aged and a bottle of Bowmore 18 yr. I was instantly hooked when you could smell the smoky peat the moment the bottle was cracked. I think I said it tasted as though I was smoking a fine cigar, and drinking whiskey after working a 12 hour shift in a coal mine! I loved it. Still do! Can't wait to try this recipe. My wife just bought the Alembic Dome for her T-500. Can't wait to make a rum too, and a bourbon... Jesse, My wife would love it if you could you do a Canadian Rye Recipe for us Northerners perhaps...
Thank you for making this video. I've been waiting for your take on Islay. I'm a peat head all the way. Next year I will be making Islay style whiskies so perfect timing.
Имате хубаво оборудване!!!Благодаря за видеото :)
Love that peat!!!
I just bought my 1st bottle of Laphroaig and for not liking low quality scotch's I set the bar kinda low for this knowing that I might not like it. Turns out even though I'd only drink a little of it at a time I enjoy it the peat is definitely noticeable in the smell but very noticeable on the back end and aftertaste but it's very enjoyable for me. It's the first what I would call high end scotch I've ever bought and don't regret buying it in the least.
Love the peat! Thanks😊
So glad you finally got around to using these. My first badmo barrel I made myself and filled with a bourbon about 6 months ago. Ordered one from badmo this time and filling with hard cider next week, gonna fill with apple brandy next then age a malt in it for the long haul.
I love these easy no fail recipes they help us newbies gain a bit of confidence with grain and move away from sugar washes. Merry Xmas Jesse and family from Aussie.
Happy Scotch-mas
I’m a massive peat head. Love the content. Keep it up brother.
I enjoy a nice peated single malt and have started to enjoy the subtle Highland as well
Thanks for the standard temperature/weight conversions...never used metric and too old and stubborn to start
I'm not a peat head (more of a Bourbon head) BUT--I have been to several "Scotch night" parties, and have tasted and enjoyed everything from Big Peat to $600 bottles of 25 year old single malts. Nothing wrong with some Scotch every once in a while, just not my regular go to. We keep a bottle of 21 Yr. old Glenlivet around for very special occasions, and a $40 bottle of Monkey Shoulder blended Scotch for friends/regular occasions.
Love your videos, keep them coming. I have tried a few of your recepies and can't wait to have the time to try more.
I love peat and am getting into distillation for the purpose of making an Islay style scotch. Thank you so much for your content. I’m building a keg still based off your videos and am looking forward to learning a new… drinkable…skill.
To be honest I think I have never drank a whiskey before. That sounds intriguing. Thank you for giving us so much information in a way that normal human beings can understand!
With a name like Joe Brent and you’ve never tried whiskey? Too young to buy it? Stuck in a well? If not, go out and try some lmao it’s gotta be out there somewhere. Where I’m from it’s probably just as common as bottled water. Forewarning though, it can be quite a different taste than if you’re used to clear liquors. Was very young when I tried it the first few times. Get through that and you’ll begin to enjoy it!😂😂
@@Ohsnapski My reply should have said a peated whiskey
I absolutely love peat. Now I’m gonna look up and see if I can get peat cologne.
Islay is love...
Thanks Jesse!!
Little early in my next of the woods for scotch but hey what the heck
love at first taste...didnt even have to think about it
Been a fan of the channel and have had a blast listening to the podcast while out mowing or driving to work. Not much of a peat person as it has not fully grown on me. I have dabbled in some speyside but find myself leaning more towards bourbons and Irish whiskeys. Keep on sharing your love of this and a huge thank you to you, Bearded, George, and the Tribe for the sharing of knowledge.
Try a highland. Aberlour 12 year double wood.
I'm definitely a love at first sight... I had only had Speyside for the longest time and then I was given Laphroaig and was instantly in love.
Love Pete that’s my man
Looking to make a batch of Islay style Scotch for a very good friend. Thank you for the recipe as always! Enjoy your channel immensely!!
Man I love Scotch and peat. Blue Label is EPIC.
Merry Christmas Jessie! I feel so bad that I dont comment and like vids as much as you deserve. I've been a long time fan and you've saved me sooo much time in my own hobby and I think that you are the one who I first heard say that "Your time is probably the most expensive part of this hobby" lol and only after you've done this for awhile does a person learn just how true that is.
I've worked my way from the Lowlands and Auchentoshan, to the Highlands and Glen Dronach. Now moving towards Islay and Lagavulin or Laphroaig.
Nice to see you getting into more barrel ageing.
Dude your an awesome watch whatever you're making
Never tried to make one before, but I wanna
I was always told that one yeast with dominant and take over so I question your decision to use two yeasts. Love the channel.
I'm not a big fan of peat but I watch most of your content regardless of weather or not it's a spirit I would personally enjoy just because I do enjoy the educational experience as well as making spirits others might enjoy even if I don't.
Hello Jesse,, love your info! . I would like to know where to get that blue 100 liter plastic fermenter ! I’ve learnt so much from watching Still it! I started with a five gal. Pot still , and I just got last week my new 100 liter reflux from Oak stills , gin basket , whiskey helmet , four bubbler plates ,I’m so excited doing this hobby! Thanks a million for your knowledge ! Sincerely , Richard . Pizzuti
Golden promise is a great base malt for beer brewing, too. I've used it when making an English IPA and a rich Bitters.
Laphroaig is my favorite Scotch! I absolutely loved this video!!!!
Merry Christmas brother👍
I Love the Islay whiskies, thanks for an informative vid , cheers
Appreciate your work lad.. looking to still this scotch whisky recipe in India..
Really enjoyed the vid Jesse.
Big peat head myself and lucky enough to have visited all the Islay distilleries.
Interesting barrel by the way
I think im possibly a peat head. I recently was gifted a bottle of Chattanooga Sotch cask. Its a straight bourbon whiskey finished in Islay Scotch Casks. 3 different types. Super tasty smoked peat flavor.
I did this in my Copperhead still at around 28 litres and it has turned out really good. NZ Peated Whisky FTW
5kg Gladfields Peated malted barley
3kg Gladfields Supernova malt barley
Yeast Still Spirits Whisky 20g 20-35c
Definitely a peat head! Love the channel. Thank you and I'm definitely trying this once I get this ball rolling.
I dont even really drink but I still enjoy watching
Just received my 100 litre Pot still and now I have the perfect recipe to try it out on. Peat Perfect thank you Jesse!
I've never really had an interest in this befrore, but I randomly stumbled upon your channel and it kind of makes me want to try it.
Don’t love peat. Love the video.
Was glad to follow you Jessie, and watch your videos. Been wanting to make one of this bad barrels just haven’t had the time. Love the peat!
I love that i can get my hands on barrel staves straight from speyside maker glenfiddich the smell is unreal on them
Thank you!
I am a Glenlivet fan. I have 8 different bottles. Glenlivet scotch is definitely my favorite
Over the top once again, your videos are not only informative ...... but inspirational as well. I just picked up a Robobrew; the hope is it will allow for better control of temperature during the mash resulting in better starch conversion. Glad to see you utilizing the T-500 to distill, love mine. Do believe I'll use this recipe to break in and evaluate the new Robobrew.
Just stumbled across your channel and I'm very intriqued. I have been brewing grain beers and making wine for about ten years now and have always been interested in distillation as I'm also an advid scotch drinker. I have recently bought a U brew wine and beer shop and am always looking for new ideas on how to improve the wort kit beers. I look forward to more informative interesting videos. Thank you
Great video cannot distil whiskey at the moment but I love whiskey and enjoying all the stuff you bring to the table! Peated whiskey is great!
I'm a peat head. Laphroig and Ardbeg are crazy expensive though, so I moderate them with other less expensive offerings.
Jesse, I had an idea for you... Could you get a couple of boxes of cheap, box wine and distill that into a Cognac/Brandy?
Not as much of a peat fan. You don't have to be my friend for me to enjoy your videos. Thanks for what you do! I hope to be part of the distilling community soon!
I LOVE a good peated scotch. I don't understand people that do not appreciate laphroaig, my wife included. Keep on rocking Jesse.
cant wait to see how this turns out and your review of the barrel.
Not really into peat but also want to experiment! Dunno why I'm only seeing this now but man I am excited for what can be from this!
I like SOME peat. I can't say that I'm a fan of whisky that has a lot, but I do enjoy a moderate amount. Perhaps this recipe is a good starting point. will have to see what your tasting notes are on it after the 6 month mark. Keep us posted. I will be watching. Thank you for your content. Keep it up.
Hi I have just run my first all grain whiskey, very excited
Hey Jesse do you have a collection of your safety net recipes all in one place maybe a PDF file that we can download
hey Jesse, those barrels look great and for obvious reasons will have to try to get one at least. peated scotch is the go!!! I can´t say that I´m a big fan of heavily smoked/peated scotch but I do love those lesser amount of ppm whiskys (I mean, who doesn´t?).
great video and thanks for your videos. will try this without the safety net and definitely the type of barrel now that I know they exist!!! keep chasing the craft
Merry Christmas from Dannevirke.
I’m in a rental so mainly use a air still can I do this with what I’ve got as looks great 🇦🇺
my first drink when i turned 21 was a Glenmorangie 14 year and then a peaty islay whiskey and damn what an introduction ☺️
I’m a peathead! Great video. Thanks!
Ardbeg and Laphroaig are amazing spirits
Can you do a video where u revisit the spirits that you have done… pretty please!? Greetings from Sweden
The cult of Ardbeg here. I can’t get enough. It’s the briny, iodine, leathery smoke and the chocolate/toffee finish that gets me. Full of layered flavor. Just purchased Octomore 12.1. At 130.8PPM, it should pack a smoky punch. I’m excited to try it this Christmas Day. Keep up the good work. Oh, and your recipe has similarities to the smoked, vanilla, rye porter I brew. Wonder what that’d taste like distilled.😀
Another great video, thank you Jesse!! Hope you and your family have a very merry Christmas!!!!
I'm a huge peat guy, I tried an octomore 10.4 and it was the best whisky I've ever had, I just wish a bottle was anywhere near my price range. I've considered being a peated beer and skipping hops, I don't know if you've ever tried a peat wash before you distilled it but please let me know.
I love peaty whiskey. I purchased peated barley and Carmel roasted malted wheat, looking to make something resembling a campfire marshmallow.
Love the channel can you do a safety net rum in the T500
If a guy had a new barrel plus old staves could you age the new make in the barrel with old staves inside to help give it some of that old barrel flavor?
Craig, the new wood will totally overwhelm the old staves. If you have a new barrel and you want it tamed, age some neutral spirit or vodka in it then either discard the spirit or save for blending. Now you have a used barrel. But, there is nothing wrong with aging on new oak if you keep track of the spirit so it doesn’t get over-oaked.
@@glleon80517 good thinking. Thanks for the knowledge.
Honestly I’m not sure on the peat. I love a heavy char and smoke flavor in whiskey. Just something about it that lets you sit back, sip, and enjoy the Tennessee atmosphere. I do plan on making a batch with the crisp heavy peat within the next month so we’ll find out for sure.
Merry Christmas and Happy New Year!
Love at first sight gang unite!
merry chrismas
Great video Jesse. I love peat whisky so I am going to have to have a go. Merry Christmas you you and your family.
give me all the peat my friend, all the peat
Love the videos but I usually can't enjoy peat. I have found that using peated scotch in orange-ish cocktails can be good.
Oh that made me break out in a sweat and I couldn't stop my toes curling! If you don't like it,fair enough. Don't buy it! Please though don't do orange cocktail things to it!
@@christopherlewis4712 Let people drink whatever they want how they want
I LOVE that you call them “freedom units” it’s amazing! Keep up the great work! Much love from here in Georgia in the United States!
Whisky Idea: A Single Malt using 100% Fawcett English Oat Malt.
Vance, this would not be a single malt beverage since the term refers to barley only. But it might make a fine whiskey if you include enzymes or barley to convert the starches to fermentable sugars.
First things first ............. Merry Christmas and a Happy new year to you and yours :)
As for the peat, for me it depends on the scotch. I find some are over peated for my tastes.
Merry Christmas Jesse
Great video jessie!
Wow... this Islay Peat Head is very excited about the recipe and the cool barrel. I am going to try to adapt the recipe to fit two 30L fermenters. As you suggested, I will boost up the Peated Malt ratio... but not sure which other grain to cut back on... thoughts? Have a wonderful 'Nondenominational Holiday Season'. Cheers from Canada!
Just found your channel, amazing stuff mate. After giving the still game away a few years ago losing interest with sugar washes im keen to give real distilling a go.
If you know what your looking for you can find oak in pallets and works pretty good j/s
I love the peat and love the scotch.I also love your channel. I don’t know if I would have the patience to make this recipe even though I really enjoyed watching. I am still trying to master rum and mezcal.
what a strange coincidence - i've just made a batch of peated islay style - and will run it (hypothetically) through the still later today. I added my safety net using LME - and just a small amount of sugar. The addition of a small amount of chocolate barley and oats is a great idea,,,, and i've used both in this batch too. Jesse - the butter idea is new to me (to reduce puking) - please tell me more - and happy christmas to you and your family!
Don't like Pete, but I love peat!
I'm sipping on Laphroaig when watching this video, mostly I started off with new barrels then move to a very used one to blend and age. So far this is working well. But not as simple as I make it sound.
I tip from still on weeds, they love it