Great segment on malt and American malt whiskey. I wish there was some more discussion about the malting and drying process including the variations of drying elements. If I’m correct some American distillers use peated malt grain from Scotland. By AMSMWC definition it appears that is not American Malt whiskey. Regardless, I am pursuing finding more American malt whiskey enthusiasts and invite them to join me in a blind tasting tournament. Hope you cover malts on Bourbon Real Talk.
That is a great point, and something that I talk to distillers about all the time. But there's actually nothing in the proposed standard of identity regarding the origin of the grain. Literally the only part of it pertinent to grain at all is that the mash bill be 100% malted barley. Part of the reason for that is that peat reek is impossible to get out of your kiln once it's there, so if you're a malthouse making a peated malt, you need to have pretty robust sales and distribution in order to justify having a dedicated kiln. But at the end of the day, the grain is only an ingredient, and I believe the intent of the Commission is to propose standard guidelines without being too restrictive. This is also reflected in their approach to stills and maturation vessels. That said, as a Maltster, member of the Craft Maltster's Guild and supporter of the ASMWC, I tend to have an affinity for distilleries that source American grain from craft producers, and I personally agree that truly AMERICAN spirits start with AMERICAN grain. But again, that's only a personal preference.
What a cool and intelligent guest Matt is. You asked a lot of informative questions with Matt I learned a lot from your interview with him. It's funny to me that it has been nearly a year since I talked about Balcones bourbon. I still have a couple bottles but still on the spicy side. I do love the flavor that it gives. Just wondering if you still think that it's a little on the spicy side?
It is, and the roasting of the grain that they use on many of their products give is a dark chocolate/coffee note. I have the bitterness gene so those on not my favorite flavors. For my palate I prefer their single malt and their weird product Rumble. Cheers!
I'm lucky I like all variations of whiskey rye straight wheat single malt only one I don't care for is heavily peated scotch. Lagulavlin 16 is a great scotch that has a bit of peat and I can drink that one without issue.
Interesting. I am peat sensitive too, and Lagulavlin is way too much for me, but somehow I like Octomore which is a high level of peat. Tastes like smoked pineapple to me. Have you tried it?
How does this video have so few views?! What an awesome watch! I have been a part of the community for a pretty short time and am currently going through the back catalog of amazing content. Today this one was recommended to me and it is amazing! Oddly enough I chose to have a pour of Baby Blue before selecting a video to view. Perhaps Google is watching me, lol. Anyhow, cheers from Michigan! Love you all and thank you for creating such an awesome group!
Thank you so much for your kind words and support! We're glad to hear that you're enjoying our content and finding it helpful. We appreciate your engagement and hope you continue to enjoy the Bourbon Real Talk community. Cheers from Texas! Do you have any favorite bourbons or whiskeys from Michigan?
@@alanpawlowski1202 There is. Email me at bourbonrealtalk@gmail.com. Need you Address, Email, and Cell. I have a prototype of a new product we have coming out I want you to have.
Lol after having Indian whiskey...just trying to understand or wondering about to hear from u about bourbon whiskey and just hope to drink soon....from a small village of 2500 people from country of 1.5 billion people ( India) :)
Crazy how to be classed as bourbon in states needs to be bottled at at least 80proof but here in Australia we get only 37% .is this legal? or is there a loop hole like in fine print...excluding international markets or something but cheers mate .keep up the good work u do .much luv 2 all in the bourbon real talk community .definitely one of the most positive, friendly ,generous groups on f.b cheers mate very insightful video
Thanks for watching and for the positive feedback! In Australia, the legal minimum bottling strength for bourbon is 37% ABV, which is different from the 80 proof requirement in the US. While the rules for bourbon production are regulated by law in the US, each country may have its own set of regulations. Have you noticed any other differences in whiskey regulations between Australia and the US?
@@BourbonRealTalk don't know much about the regulations but I sure notice the difference in price ,guess high taxes ect here and the 700ml instead of 750ml .it just gets me sad thinking how the prices and industry here be .think I need to save up and invest on some barrels .But cheers mate keep up the good work
I don't think I was drunk. This day started at 6:30 am and didn't end until 8:30 pm, and it was painfully hot most of the day. Think we were just tired.
Great segment on malt and American malt whiskey. I wish there was some more discussion about the malting and drying process including the variations of drying elements. If I’m correct some American distillers use peated malt grain from Scotland. By AMSMWC definition it appears that is not American Malt whiskey. Regardless, I am pursuing finding more American malt whiskey enthusiasts and invite them to join me in a blind tasting tournament. Hope you cover malts on Bourbon Real Talk.
I do hope to go to a malting house and do a documentary piece on malting, but have not done it yet.
That is a great point, and something that I talk to distillers about all the time.
But there's actually nothing in the proposed standard of identity regarding the origin of the grain. Literally the only part of it pertinent to grain at all is that the mash bill be 100% malted barley. Part of the reason for that is that peat reek is impossible to get out of your kiln once it's there, so if you're a malthouse making a peated malt, you need to have pretty robust sales and distribution in order to justify having a dedicated kiln.
But at the end of the day, the grain is only an ingredient, and I believe the intent of the Commission is to propose standard guidelines without being too restrictive.
This is also reflected in their approach to stills and maturation vessels.
That said, as a Maltster, member of the Craft Maltster's Guild and supporter of the ASMWC, I tend to have an affinity for distilleries that source American grain from craft producers, and I personally agree that truly AMERICAN spirits start with AMERICAN grain. But again, that's only a personal preference.
This kind of content is awesome, I want to learn everything I can about these spirits.
Thank you, glad you enjoy it!
What a cool and intelligent guest Matt is. You asked a lot of informative questions with Matt I learned a lot from your interview with him. It's funny to me that it has been nearly a year since I talked about Balcones bourbon. I still have a couple bottles but still on the spicy side. I do love the flavor that it gives. Just wondering if you still think that it's a little on the spicy side?
It is, and the roasting of the grain that they use on many of their products give is a dark chocolate/coffee note. I have the bitterness gene so those on not my favorite flavors. For my palate I prefer their single malt and their weird product Rumble. Cheers!
I'm lucky I like all variations of whiskey rye straight wheat single malt only one I don't care for is heavily peated scotch. Lagulavlin 16 is a great scotch that has a bit of peat and I can drink that one without issue.
Interesting. I am peat sensitive too, and Lagulavlin is way too much for me, but somehow I like Octomore which is a high level of peat. Tastes like smoked pineapple to me. Have you tried it?
How does this video have so few views?! What an awesome watch! I have been a part of the community for a pretty short time and am currently going through the back catalog of amazing content. Today this one was recommended to me and it is amazing! Oddly enough I chose to have a pour of Baby Blue before selecting a video to view. Perhaps Google is watching me, lol. Anyhow, cheers from Michigan! Love you all and thank you for creating such an awesome group!
Thank you so much for your kind words and support! We're glad to hear that you're enjoying our content and finding it helpful. We appreciate your engagement and hope you continue to enjoy the Bourbon Real Talk community. Cheers from Texas! Do you have any favorite bourbons or whiskeys from Michigan?
Randy. Thank you! You're amazing❤
I don't know about amazing, but I truly appreciate it!
Haven't watched it yet but congratulations on 10K subs!! Stretch goal 1M by December 31 🎉🥳
Holy shit! Your comment is how I realized I got to 10K! Wow!
@@BourbonRealTalk is there a door prize for pointing out this factoid? 😉 CONGRATULATIONS again
@@alanpawlowski1202 There is. Email me at bourbonrealtalk@gmail.com. Need you Address, Email, and Cell. I have a prototype of a new product we have coming out I want you to have.
Lol after having Indian whiskey...just trying to understand or wondering about to hear from u about bourbon whiskey and just hope to drink soon....from a small village of 2500 people from country of 1.5 billion people ( India) :)
Well its been almost 1:25am here...js got notification of your video.love tht man... Jss learning frm u abt best whiskey's in world
Hope it helps you understand! So glad to have you as a viewer.
Crazy how to be classed as bourbon in states needs to be bottled at at least 80proof but here in Australia we get only 37% .is this legal? or is there a loop hole like in fine print...excluding international markets or something but cheers mate .keep up the good work u do .much luv 2 all in the bourbon real talk community .definitely one of the most positive, friendly ,generous groups on f.b cheers mate very insightful video
Thanks for watching and for the positive feedback! In Australia, the legal minimum bottling strength for bourbon is 37% ABV, which is different from the 80 proof requirement in the US. While the rules for bourbon production are regulated by law in the US, each country may have its own set of regulations. Have you noticed any other differences in whiskey regulations between Australia and the US?
@@BourbonRealTalk don't know much about the regulations but I sure notice the difference in price ,guess high taxes ect here and the 700ml instead of 750ml .it just gets me sad thinking how the prices and industry here be .think I need to save up and invest on some barrels .But cheers mate keep up the good work
Hulk!!! I was thinking how to correct you with the comment but you already did...
Ha! I’m an idiot.
Haha, you seem drunk in this vid 0:20
That was the heat talking.
Seriously. So. Damn. Hot. 😆
I don't think I was drunk. This day started at 6:30 am and didn't end until 8:30 pm, and it was painfully hot most of the day. Think we were just tired.