Overall this was very interesting and I learned a bit about the whiskey creation process. A lot of his information was correct, but there were some problems. Specifically, his technical comments on distillation and references to the Maillard reaction.
Methanol is in the head, not the tailing distillation. Ethanol comes off at 173.1 degrees while methanol comes off at 148.5. So it will come off first along with Ethane, and Hexane..... By the time you reach 173.2 degrees, your good to go....
The last 10 minutes with the questions and answers is almost useless, because you can't hear the questions. The rest of this video is a good summary about whisky, and the presenter is very good and his enthusiasm is infectious.
Check out "Whisky: Technology, Production and Marketing" (edited by Inge Russell, Graham Stewart) for more info on Maillard reaction products in extracts of toasted oak. Thanks for watching!
Really nice video can anyone tell me what is the name of the course where u learn how to make whisky .like there is a course called viticulture and oenology which is how to make wine .
Ummmm "peat moss"? Good general picture that covers a lot of ground, but this guy is definitely not a master of this material. There's a lot of small details he gets wrong. On the other hand he's quite good at talking loud.
@@chaigonjenkins actually, peat isn't a moss. It's the kind is dirt that peat moss grows on... So peat & peat moss are two very different things. Or is that what you were getting at?🤷🏻♂️ lol
"...the Irish probably invented Whiskey..." then goes on to only mention Scotch for the rest of the presentation. Ireland makes amazing whiskey, with one unique style you only find there.
Hi, in the slides of "Scotch Whisky Regulations 2009", the Bottling Proof minimum 80 refers to English Proof or American Proof? ie. 45.7% abv. or 40% abv. ?
i was disappointed that at the end, this guy doesnt even know the correct timing of methanol production (the toxic (highly toxic)) part of a distillation run. methanol vaporizes at 143 degrees farenheit, which runs it thru your still FIRST, prior to the separation of ethanol at 173 degrees. if he doesnt know that, i really dont know if he should be teaching a buncha google geeks about making moonshine. cutting the methanol out is one of the most important steps to making a drinkable product. not knowing how to do that means you should absolutely not be making moonshine at all, until you get a lil more knowledge. also, in order for whiskey to be called bourbon, there are several requirements, two of which he knew, but, again, one of the most important requirements is that it age in the barrel for a minimum of 3 years. two other requirements are that 1) made in america, 2) aged in brand new unused barrels
A year later, I'll comment. Bourbon is a legal definition and can only be made in the USA (any state) and must be 51%+ corn and aged in NEW charred American oak. Most bourbon does come from KY, but certainly not ALL bourbon.
Overall this was very interesting and I learned a bit about the whiskey creation process. A lot of his information was correct, but there were some problems. Specifically, his technical comments on distillation and references to the Maillard reaction.
Methanol is in the head, not the tailing distillation. Ethanol comes off at 173.1 degrees while methanol comes off at 148.5. So it will come off first along with Ethane, and Hexane..... By the time you reach 173.2 degrees, your good to go....
The last 10 minutes with the questions and answers is almost useless, because you can't hear the questions. The rest of this video is a good summary about whisky, and the presenter is very good and his enthusiasm is infectious.
Awesome Video!! Thank You!!!
Check out "Whisky: Technology, Production and Marketing"
(edited by Inge Russell, Graham Stewart) for more info on Maillard reaction products in extracts of toasted oak. Thanks for watching!
Really nice video can anyone tell me what is the name of the course where u learn how to make whisky .like there is a course called viticulture and oenology which is how to make wine .
A small mistake: maltose is not broken down into glucose and fructose, but into two glucose molecules.
leave it to an org nerd
I trust no one who confuses Old English and Gaelic. o_0
Ikr lol
Ummmm "peat moss"? Good general picture that covers a lot of ground, but this guy is definitely not a master of this material. There's a lot of small details he gets wrong. On the other hand he's quite good at talking loud.
peat is a moss lol
@@chaigonjenkins actually, peat isn't a moss. It's the kind is dirt that peat moss grows on... So peat & peat moss are two very different things. Or is that what you were getting at?🤷🏻♂️ lol
"...the Irish probably invented Whiskey..." then goes on to only mention Scotch for the rest of the presentation. Ireland makes amazing whiskey, with one unique style you only find there.
Irish invented. Scottish perfected.
Lol talk to you like a nursery school teacher 🤪😂
pretty good talk for a general audience, thanks for posting google dudes
The methanol is the the part that will make you blind and that boils around 145 degrees.
What about Cleveland Whisky?
Can Whiskey be bought by the Barrel in the US? I'd love to buy a barrel of Buffalo Trace!
yes you can..just need to go to the distillery for a barrel pick. but expect to pay allot..
@@erikevenson4303 It would still be less than the equivalent volume of bottled, cask strength, product.
Hi, in the slides of "Scotch Whisky Regulations 2009", the Bottling Proof minimum 80 refers to English Proof or American Proof? ie. 45.7% abv. or 40% abv. ?
😍😍😍😍
6:50 he is not correct dow chemical does make ethanol(waterless vodka) from natural gas. That is how much white distilled vinegar is made from.
thanks for sharing, but there still some questions about the scotch whisky. Yeast, fermentation and their pot still. can I contat with you in email?
52:44 The woman in the lower left corner is really cute.
Are these Google employees??
i was disappointed that at the end, this guy doesnt even know the correct timing of methanol production (the toxic (highly toxic)) part of a distillation run. methanol vaporizes at 143 degrees farenheit, which runs it thru your still FIRST, prior to the separation of ethanol at 173 degrees. if he doesnt know that, i really dont know if he should be teaching a buncha google geeks about making moonshine. cutting the methanol out is one of the most important steps to making a drinkable product. not knowing how to do that means you should absolutely not be making moonshine at all, until you get a lil more knowledge.
also, in order for whiskey to be called bourbon, there are several requirements, two of which he knew, but, again, one of the most important requirements is that it age in the barrel for a minimum of 3 years. two other requirements are that 1) made in america, 2) aged in brand new unused barrels
That's great! But please, yeast is not a plant, not even "practically"...
So many factual inaccuracies. I had to check this wasnt released on april fools day.
Which facts are wrong there?
moody peat isn't peat moss things like that, and too many to mention
this guy hasnt a clue.. uisce batha is irish.. whiskey was invented in ireland, the brittish tried steal this.. do some proper research..
Yup. And it's not old English, it's Gaelic.
You'd better skip the last minutes. Add water up to equal parts? He is only drinking whisky with 4 rocks? Pff
Another snob. So sad.
People who love scotch have never tried a top shelf Bourbon
Why not drink both?
Burbon = Kentucky only
@@RicPerrott Sir, It is US but in Kentucky!
A year later, I'll comment. Bourbon is a legal definition and can only be made in the USA (any state) and must be 51%+ corn and aged in NEW charred American oak. Most bourbon does come from KY, but certainly not ALL bourbon.
Sorry.. It's my parody? 😕😕😕
Wtf water dowm makers f g mark i will never buy that brand ever......
Чува ли се за направата на всички времена