Clearly, someone liked what they tasted. I don't see Daniel take the glass with him at the end of the video often. Looks like I have another whiskey to go check out. Always educational, thank you.
I’m watching this on my lunch break..you’re a bad influence hahaha. 😉 i had to pour a glass of this and follow along since I had a bottle. Sadly now it’s back to work time
Absolutely!! My FAVE option. My preference is Rye over Bourbon for an Old Fashioned. The 100 proof holds up nicely. And Old Forrester really stands out well. Such a great Rye. Cheers!
I like this nearly as much as OF 1920, which is saying a lot given it's WAY cheaper. I can't image there's a better bottle you can buy for that price. One of my favorite pours.... regardless of price.
I'm primarily a Scotch and Irish drinker but I've been trying more Bourbon and Rye. Rye has been a distant fourth in preference but this is my favorite. It caused me to examine what I enjoy in Bourbon and Rye across the board and there is a direct correlation to there being higher malted barley in the mash bill, which makes sense since I prefer Scotch above all. I wish more Ryes would try a mash bill closer to this one, the only one I've been able to find is one called Silver Springs. Great video as always. Cheers!
The OF rye is totally a Scotch drinkers rye! Absolutely agree, it's not just you. It's a terrific rye for mixing as well. It's at a good proof point for cocktails, the fruity notes play well with a lot of drinks and it's incredibly affordable. Try it in a boulevardier, or heck, even a rye sour.
The approach and teaching everyone about nerdy but interesting stuff is very captivating. I would love to see some Wild Turkey content or maybe even a visit to Wild Turkey with a sit down interview with the legend Jimmy Russell and his son and grandson.
Appreciate this Daniel! Finish is one I understand the most but hearing from you always helps. Excited to learn about the levels of the palette as well, since I have a really poor judge of mid-palette and such. Love Old Forester products.
Massive fan of your channel and have been for many years, but this is the first video I just couldn’t finish. It was the constant change of close up to wide shot every 5 seconds on an constant loop just messed with my brain. Not sure what’s going on here but hopefully gets sorted next video, love your work and have learnt so much from you.
The most fun I get from my bar, off many bottles & styles comes from a little blending in a sample bottle ( No waste & good returns😂). You know your the type to take on the challenge, if you wonder what if.
Hi Daniel, really like the video format, great work and learning loads as a whisk(e)y noob. 😊 For future video idea could you explain the heads, hearts and tails during distillation. Cheers from Wales 🏴
Thank you for this great video. I can't wait for the palate video explanation as it's the one I have the most trouble with when tasting. (Always kind of mixing up finish and palate)
Excellent video! I'm a big fan of rye whisky, it's my second choice after a single malt. My suggestion for a video: What is a must know for Japanese Whisky/Canadian and so on. I mean some brief but relevant info about production style and your opinion about those. Thank you Daniel for sharing your valuable knowledge!
Daniel, thanks. I love Scottish single malts but my son has been getting me interested in rye. I note the high barley %. When I make a bourbon-style spirit I like to use 20% barley malt to make sure there is enough diastatic power to get full conversion. I wonder if 65% rye 35% barley malt would taste like…
That was interesting. My question would be about sipping itself, and how it effects the pallet. You for example take a sip and let it linger in the mouth for a few seconds then swallow. Luening father and son perform pretty long acrobatics with the whisky before they swallow. First Phill as it seems just takes a short sip. The experience is totally different. What I prefer to do is take a sip, coat the whole tongue a few times, take a small breather through the mouth and then swallow. I very much like the tasting notes one the side and back of the tongue, and this are the notes that let me decide if I like the whisky or not. So any suggestions for a more profound experience would be appreciated. 🥂
Reposting for this idea to gain traction. I have an idea for a Monday episode series. You can call it "A Case for the Mondays" as a play on words for 'someone has a case of the Mondays'. The idea is that someone picks a random collection of 6 whiskeys, roughly a case. Then you have to try to blend them, on the fly, to make a tasty dram.
what's the best spirit for a honey finish? or a sweet finish? It's the only part of the drinking experience I'm really picky about and this video has helped me a good deal, I would LOVE if you went in-depth on a flight of your favorite finishers and said why for each.
Question, what are the key characteristics that are present in Pot Still and Column still whiskeys. Some of the best whiskeys in the world are made with both methods, so it is hard to say that one is superior from an objective taste perspective. What can a distiller target with each method and what can you taste that is a marker of how it is made. Love these thanks.
Do different drinking glasses give a different nose and pallet experience? I like the old fashioned glsss or tumblers. What glass are you using in your videos?
Just a quick question, I have never asked anyone else if, when they take a sip of whiskey or any other spirit does there mouth have a deluge of saliva as the spirit enters there mouth and does that have a major impact on the spirit? I'm asking for neet pours. To me this sound odd to ask but it has always been my experience and I wanted to know if it has a major impact on the properties of the spirit??
Great straightforward explanation. I like it. Here's a question, Is the ability to Nose whiskey and get the notes trainable or just predestined? I've been drinking whiskey for a long time and I feel like my nose is lacking. Always struggled with my notes. Thank you for another great conversation 🥃
Shame we don't have old forester in Lithuania, i would love to try it. At the start of the video i thought it will be video about how to finish whiskey in a barrel 😀 i would love to see video about nose and palate 😊
Hey Daniel, this was very insightful, I had a quick question. When we practice nosing or when we possibly are dwelling into the tasting and nosing notes, what’s the best way to bifurcate? Would love to know when one says this is floral or fruity. What makes the difference? Floral in whisky means what exactly? I guess this could be your next video as this one was about finish, maybe next nosing? 😃🤪
I want to know how the geometry of a pot still affects the spirit e.g. if I take a still and just make it identically shaped but bigger, does that affect anything, if I make the kettle wider or taller, if I make the neck wider, narrower, or taller, etc
overall a great video. My only critique is that you didn't really define what a "medium finish" is. how long, approximately, would you say comprises a medium finish. I have my answer, but I'm curious how it compares.
Would be interesting to do an A/B comparison (nose, palate, mouth feel, finish) between the same whisky but one glass has been "breathing" for maybe 20 or 30 minutes and the other glass is a fresh pour. Time and air...what they do to the liquid in a glass and in a bottle...man! Maybe compare one glass of a whisky neat and one glass of the same whisky from the same bottle but with 1-2 drops of water. We usually add a drop or two after we've been sipping for a while or even after just one or two sips neat. I wonder what sipping the one with a little water first and then the neat one would do to our response? Always interested in how the peat in a peated expression might jump out at some point in the nose and palate but sometimes the peat is more pronounced on the nose than on the palate or vice versa. Or how smoky an expression might be on the nose but not on the palate but then big smoke arrives in the finish. Also interested in the relationship between wood and color. And so much more! Thanks for yet another informative, entertaining video!
Just bought this bottle 3 days ago. Opened it that first night and had a small pour and thought it wasn't good. Went back to it tonight and it was entirely different. What phenomenon is it that causes that to happen? How can pouring out a half ounce and capping it back up actually affect the whiskey?
I've really been digging the characteristics of non-chill filtration. Ralfy did one a while back but didn't really elaborate on exactly how each level of filtration is executed. How much of Crowded Barrel's releases are chill filtered?
i'm currently working on a bourbon blend right now that i'm struggling with the finish on, so this was perfect timing. on a side note, I've been finding some very high barley bourbons (30%+ in the mash) that I am absolutely loving as an ASM fan. Is there a reason more companies don't play with high barley more?
Maybe the best value in Rye out there. It is like $24-26 on the shelf around here. Really nice notes and the best cocktail base for my money. Forget Rittenhouse get this instead.
Thanks for the video - so appreciate your breakdown and the adventure / curiosity vibe you bring in with your own experience's. I've been trying to understand "finish" -- drinking knob creek 9 yr as I watch this video trying to figure out the finish. I think it's medium length, nice caramel/sweet flavor, medium mouthfeel, and i get caramel / brown sugar when exhaling that lasts 2-3 breaths. Does this sound right directionally?
Got the of rye and it’s so fun to drink along to this vid and try to figure out the finish! I think a “finish series” might be interesting where you cover the nose and palate but focus on the finish.
Old Forester is my go-to for bourbon cocktails. Like in my opinion, it's the perfect bourbon for an Old Fashioned. And there's nothing wrong with the rye, either. Overall, OF is the best balance of well-made, solid, and affordable. Like that rye is under $30. How can you go wrong with that?
Ok, you told me ask a question, here you go: I have found that my whiskey preference is based on novelty. I meet up with a group of fellow whiskey nerds in my neighborhood every month or so to do blind flights. My favorite for each night is usually just the one that is the most different from the rest. If a whiskey is polarizing, I almost always like it (eg: Balcones Pot Still, anything islay, etc). I find that when I’ve been on a scotch kick for a while I’ll have a bourbon and really like it more than I remembered. And vice versa. Have you encountered this before? Is there a term for this phenomenon? Is it just my contrarian personality manifesting itself in my whiskey preferences?
On a slightly similar topic (talking things finishing). As Glenmorangie have discontinued their 10yr old & replaced it with a 12yr old, are you planning to do an AB comparison between the 2
Yeah, what's up with that? Like I'm seeing that the new 12 is also more expensive than the 10, but then they've also introduced the "Triple Cask," which is cheaper than this new 12.
Lagavulin has a long, lovely finish, but the lowest price point they have for their 8yr is around $65-80 USD, so I don't know if that falls under your definition of affordable.
I'd like to see a video on why American single malts (mostly) don't taste like scotch at all. Or even broken down by region because Stranahans single malt from Colorado tastes kinda like scotch while balcones single malt from Texas is unlike anything I've ever had.
You having hiccups reminded me of another video I watched recently, where they said the cure for hiccups was saying to yourself "Hiccups do not exist". I have yet to have a chance to try this for myself but if the opportunity arises again for you, give it a shot a let me know if it is a valid "cure".
Since you've focused on the finish. Now you need to do videos focusing on nose and palate (aka mouthing). I feel most folks don't spend enough time nosing and seeing how the aroma of a whiskey changes as you are drinking it. Why do some whiskeys have a great smell, but the flavor falls flat or is completely different from the aromas it gives off? or vice-versa?
I can nose nearly each of my whiskies all day. Sometimes, my notes on the nose are lengthier than my palate or finish notes. Occasionally, I've been more impressed by a whisky's nose than by what it delivers on the palate. But time and air in the glass and their effect on nose and palate...that's something I always notice since I take my time sipping. My written notes definitely stretch out as a result. Sometimes, it seems that time and air can change a whisky as much as a drop of water. (Usually, I sip two different whiskies in a session, and I sometimes sniff something neutral--like my forearm, as strange as that sounds--to clear my nose when moving from Whisky A to Whisky B).
Why is non-scottish peat always so weak in appearance compared to Scottish peated whiskies? The only thing I've had with the same kind of savory notes is like Paul John pleated, everything else just lacks the core flavors of peat.
Ok maybe its just me who is new to the game and a preferred scotch drinker(I like bourbons too... working on Rye). Why is there this weird hatred from one to another? I hear bourbon drinkers say scotch drinkers have a snobbery about them, but I also see more bourbon drinkers poopoo scotch than I see scotch drinkers poopoo bourbon. Anyways why is there this weird divide or is that just a false thing perpetuated by social media and youtube?
I don’t like this bottle personally. Good price but has strong tobacco on the finish that I can’t get behind. Would take rittenhouse over this any day.
I don’t like this bottle personally. Good price but has strong tobacco on the finish that I can’t get behind. Would take rittenhouse over this any day.
Clearly, someone liked what they tasted. I don't see Daniel take the glass with him at the end of the video often. Looks like I have another whiskey to go check out. Always educational, thank you.
I appreciated learning more both about finishing whiskey, but also about a way to evaluate the finish. Cheers!
As mostly a scotch drinker, I love that bottle, it's so affordable too!
I’m watching this on my lunch break..you’re a bad influence hahaha. 😉 i had to pour a glass of this and follow along since I had a bottle. Sadly now it’s back to work time
I was in the office today so just sat down to watch this... look at that! I have one pour left in my OF100. Well, _had_. 🥃 Cheers!
I really like the new videos. The format is super chill and very good for relaxing while also learning something.
Makes a fantastic Old Fashioned
Absolutely!! My FAVE option. My preference is Rye over Bourbon for an Old Fashioned. The 100 proof holds up nicely. And Old Forrester really stands out well. Such a great Rye. Cheers!
I prefer bourbon in an Old Fashioned, but yeah, in my opinion, Old Forester is the best bourbon for an Old Fashioned. Cheers, mate!
I like this nearly as much as OF 1920, which is saying a lot given it's WAY cheaper. I can't image there's a better bottle you can buy for that price. One of my favorite pours.... regardless of price.
I just poured some of this over a small cube of ice. At 100 proof it held up very well. DEElicious and unique. OF really has something here IMHO.
Old Forester as a distillery has become my favorite. So many affordable offerings, and many others if you choose to spend a bit more...
Arrival and development.
I'm primarily a Scotch and Irish drinker but I've been trying more Bourbon and Rye. Rye has been a distant fourth in preference but this is my favorite. It caused me to examine what I enjoy in Bourbon and Rye across the board and there is a direct correlation to there being higher malted barley in the mash bill, which makes sense since I prefer Scotch above all. I wish more Ryes would try a mash bill closer to this one, the only one I've been able to find is one called Silver Springs. Great video as always. Cheers!
Thank you for making this video. I appreciate how much I've learned from following your channel over the years.
While also being wildly entertaining. "Infotainment" Letterman might say.
Great video! Love the sharing of knowledge and your delivery. Well done!
Yes! I'm such a nerd but a deep dive into enzymes and malting sounds fascinating
Love OF 100 RYE🥃🥃👍👍
The OF rye is totally a Scotch drinkers rye! Absolutely agree, it's not just you. It's a terrific rye for mixing as well. It's at a good proof point for cocktails, the fruity notes play well with a lot of drinks and it's incredibly affordable. Try it in a boulevardier, or heck, even a rye sour.
Love these vids... thanks Daniel.
Once again great topic and pour choice! Can never go wrong w/ a OF Rye. Thanks for your breakdown on tasting and identifying. 🥃
The approach and teaching everyone about nerdy but interesting stuff is very captivating.
I would love to see some Wild Turkey content or maybe even a visit to Wild Turkey with a sit down interview with the legend Jimmy Russell and his son and grandson.
Thank you for the explanation.
Appreciate this Daniel! Finish is one I understand the most but hearing from you always helps. Excited to learn about the levels of the palette as well, since I have a really poor judge of mid-palette and such. Love Old Forester products.
That spillage was just the angels share!!!
Massive fan of your channel and have been for many years, but this is the first video I just couldn’t finish. It was the constant change of close up to wide shot every 5 seconds on an constant loop just messed with my brain. Not sure what’s going on here but hopefully gets sorted next video, love your work and have learnt so much from you.
On the finish I always get a coffee note. Cheers
The most fun I get from my bar, off many bottles & styles comes from a little blending in a sample bottle ( No waste & good returns😂). You know your the type to take on the challenge, if you wonder what if.
Hi Daniel, really like the video format, great work and learning loads as a whisk(e)y noob. 😊
For future video idea could you explain the heads, hearts and tails during distillation. Cheers from Wales 🏴
this one does a decent job of it!
th-cam.com/video/po4VjaBWQ0E/w-d-xo.html
Just had some of rye last night. Along with others and it was my fav of the night.
Thank you for this great video. I can't wait for the palate video explanation as it's the one I have the most trouble with when tasting. (Always kind of mixing up finish and palate)
Finishing my algorithmic
Excellent video! I'm a big fan of rye whisky, it's my second choice after a single malt.
My suggestion for a video: What is a must know for Japanese Whisky/Canadian and so on. I mean some brief but relevant info about production style and your opinion about those.
Thank you Daniel for sharing your valuable knowledge!
Thanks for the video 🥃
Daniel, thanks. I love Scottish single malts but my son has been getting me interested in rye. I note the high barley %. When I make a bourbon-style spirit I like to use 20% barley malt to make sure there is enough diastatic power to get full conversion. I wonder if 65% rye 35% barley malt would taste like…
That was interesting.
My question would be about sipping itself, and how it effects the pallet.
You for example take a sip and let it linger in the mouth for a few seconds then swallow.
Luening father and son perform pretty long acrobatics with the whisky before they swallow.
First Phill as it seems just takes a short sip.
The experience is totally different.
What I prefer to do is take a sip, coat the whole tongue a few times, take a small breather through the mouth and then swallow. I very much like the tasting notes one the side and back of the tongue, and this are the notes that let me decide if I like the whisky or not.
So any suggestions for a more profound experience would be appreciated.
🥂
Reposting for this idea to gain traction. I have an idea for a Monday episode series. You can call it "A Case for the Mondays" as a play on words for 'someone has a case of the Mondays'. The idea is that someone picks a random collection of 6 whiskeys, roughly a case. Then you have to try to blend them, on the fly, to make a tasty dram.
what's the best spirit for a honey finish? or a sweet finish?
It's the only part of the drinking experience I'm really picky about and this video has helped me a good deal, I would LOVE if you went in-depth on a flight of your favorite finishers and said why for each.
Cheers 🥃
Question, what are the key characteristics that are present in Pot Still and Column still whiskeys. Some of the best whiskeys in the world are made with both methods, so it is hard to say that one is superior from an objective taste perspective. What can a distiller target with each method and what can you taste that is a marker of how it is made. Love these thanks.
Absinthe could be used as an example of an extremely long (hours) finish of licorice (anise)
Taste it last if you are tasting other things.
Do different drinking glasses give a different nose and pallet experience? I like the old fashioned glsss or tumblers. What glass are you using in your videos?
They absolutely do! I'll have to shoot a video on it sometime. I'm using the Glencairn glass
@@WhiskeyVault the Glencairn glasses have both cut and the ones you have. Does even the cut make a differemce?
It's a beauty!
Especially good for a $25-$30 bottle!
"We had bottles before anyone else. But now that everyone has rye, so do we!" 🤣
Funny, my descending order of favorites goes Bourbon, Rye, Irish, Scotch and perhaps Canadian.
Nice! Mine is Scotch, Rye, Bourbon, Irish, and I guess Canadian, but I've never actually tried any Canadian whiskies.
Just a quick question, I have never asked anyone else if, when they take a sip of whiskey or any other spirit does there mouth have a deluge of saliva as the spirit enters there mouth and does that have a major impact on the spirit? I'm asking for neet pours. To me this sound odd to ask but it has always been my experience and I wanted to know if it has a major impact on the properties of the spirit??
So as well as the appearance, the noseing , the mouthing and the finishing should we also concern our selves with the urineing?
Great straightforward explanation. I like it. Here's a question, Is the ability to Nose whiskey and get the notes trainable or just predestined? I've been drinking whiskey for a long time and I feel like my nose is lacking. Always struggled with my notes.
Thank you for another great conversation 🥃
It's 100% trainable and repetition.
Shame we don't have old forester in Lithuania, i would love to try it. At the start of the video i thought it will be video about how to finish whiskey in a barrel 😀 i would love to see video about nose and palate 😊
Let’s do a video on barrel entry proof and your take on it while also addressing char and toast levels?
Welcome all Whiskey Vaulters to Geeky Story Time with Daniel!
Hey Daniel, this was very insightful, I had a quick question. When we practice nosing or when we possibly are dwelling into the tasting and nosing notes, what’s the best way to bifurcate? Would love to know when one says this is floral or fruity. What makes the difference? Floral in whisky means what exactly? I guess this could be your next video as this one was about finish, maybe next nosing? 😃🤪
I want to know how the geometry of a pot still affects the spirit e.g. if I take a still and just make it identically shaped but bigger, does that affect anything, if I make the kettle wider or taller, if I make the neck wider, narrower, or taller, etc
overall a great video. My only critique is that you didn't really define what a "medium finish" is. how long, approximately, would you say comprises a medium finish. I have my answer, but I'm curious how it compares.
Would be interesting to do an A/B comparison (nose, palate, mouth feel, finish) between the same whisky but one glass has been "breathing" for maybe 20 or 30 minutes and the other glass is a fresh pour. Time and air...what they do to the liquid in a glass and in a bottle...man!
Maybe compare one glass of a whisky neat and one glass of the same whisky from the same bottle but with 1-2 drops of water. We usually add a drop or two after we've been sipping for a while or even after just one or two sips neat. I wonder what sipping the one with a little water first and then the neat one would do to our response?
Always interested in how the peat in a peated expression might jump out at some point in the nose and palate but sometimes the peat is more pronounced on the nose than on the palate or vice versa. Or how smoky an expression might be on the nose but not on the palate but then big smoke arrives in the finish.
Also interested in the relationship between wood and color.
And so much more!
Thanks for yet another informative, entertaining video!
Just bought this bottle 3 days ago. Opened it that first night and had a small pour and thought it wasn't good. Went back to it tonight and it was entirely different. What phenomenon is it that causes that to happen? How can pouring out a half ounce and capping it back up actually affect the whiskey?
I've really been digging the characteristics of non-chill filtration. Ralfy did one a while back but didn't really elaborate on exactly how each level of filtration is executed. How much of Crowded Barrel's releases are chill filtered?
i'm currently working on a bourbon blend right now that i'm struggling with the finish on, so this was perfect timing.
on a side note, I've been finding some very high barley bourbons (30%+ in the mash) that I am absolutely loving as an ASM fan. Is there a reason more companies don't play with high barley more?
I think it's starting to show up more and more but mostly it just has to do with tradition
@@WhiskeyVault it's funny how, so often, tradition impedes progress and innovation.
OF makes my favorite rye.
Shhhhh...dont tell the others.
Maybe the best value in Rye out there. It is like $24-26 on the shelf around here. Really nice notes and the best cocktail base for my money. Forget Rittenhouse get this instead.
Thanks for the video - so appreciate your breakdown and the adventure / curiosity vibe you bring in with your own experience's. I've been trying to understand "finish" -- drinking knob creek 9 yr as I watch this video trying to figure out the finish. I think it's medium length, nice caramel/sweet flavor, medium mouthfeel, and i get caramel / brown sugar when exhaling that lasts 2-3 breaths. Does this sound right directionally?
Yes!!
@ thanks! Will be picking up the OF rye this wknd, excited to try while rewatching this vid
Got the of rye and it’s so fun to drink along to this vid and try to figure out the finish! I think a “finish series” might be interesting where you cover the nose and palate but focus on the finish.
Old Forester is my go-to for bourbon cocktails. Like in my opinion, it's the perfect bourbon for an Old Fashioned. And there's nothing wrong with the rye, either. Overall, OF is the best balance of well-made, solid, and affordable. Like that rye is under $30. How can you go wrong with that?
How do you finish a whiskey? "It's raining men, Hallelujah it's raining men, hey man!😜🥃
Ok, you told me ask a question, here you go: I have found that my whiskey preference is based on novelty. I meet up with a group of fellow whiskey nerds in my neighborhood every month or so to do blind flights. My favorite for each night is usually just the one that is the most different from the rest. If a whiskey is polarizing, I almost always like it (eg: Balcones Pot Still, anything islay, etc). I find that when I’ve been on a scotch kick for a while I’ll have a bourbon and really like it more than I remembered. And vice versa. Have you encountered this before? Is there a term for this phenomenon? Is it just my contrarian personality manifesting itself in my whiskey preferences?
I thought this was going to be about how to empty the bottle 😂
On a slightly similar topic (talking things finishing). As Glenmorangie have discontinued their 10yr old & replaced it with a 12yr old, are you planning to do an AB comparison between the 2
Yeah, what's up with that? Like I'm seeing that the new 12 is also more expensive than the 10, but then they've also introduced the "Triple Cask," which is cheaper than this new 12.
@@devinphillips9704 strangely enough at full price they both cost the same here. Most shops have reduced the price of the 10 tho.
I would really love to find moe scotches with long finishes.
Could someone name a few?
Preferable affordable ones.
Lagavulin has a long, lovely finish, but the lowest price point they have for their 8yr is around $65-80 USD, so I don't know if that falls under your definition of affordable.
@@devinphillips9704 thanks, but no that not what affordable means to me.
I'd like to see a video on why American single malts (mostly) don't taste like scotch at all.
Or even broken down by region because Stranahans single malt from Colorado tastes kinda like scotch while balcones single malt from Texas is unlike anything I've ever had.
You having hiccups reminded me of another video I watched recently, where they said the cure for hiccups was saying to yourself "Hiccups do not exist". I have yet to have a chance to try this for myself but if the opportunity arises again for you, give it a shot a let me know if it is a valid "cure".
I finish my bottle pointed downward.
Still Austen Cask Strength Bourbon has the longest finish of any whiskey I've ever tried. One sip will linger for 15 minutes
Gotta try some of the Jack Daniels SBBP rye....Absolutely sublime...might be the perfect whiskey.
Old forester can't do wrong
LOL, Finish has 2 meanings in the whiskey world; I was expecting this video to be referring to post-distillation finish vs post-tasting finish.😅
Since you've focused on the finish. Now you need to do videos focusing on nose and palate (aka mouthing). I feel most folks don't spend enough time nosing and seeing how the aroma of a whiskey changes as you are drinking it. Why do some whiskeys have a great smell, but the flavor falls flat or is completely different from the aromas it gives off? or vice-versa?
I can nose nearly each of my whiskies all day. Sometimes, my notes on the nose are lengthier than my palate or finish notes. Occasionally, I've been more impressed by a whisky's nose than by what it delivers on the palate.
But time and air in the glass and their effect on nose and palate...that's something I always notice since I take my time sipping. My written notes definitely stretch out as a result. Sometimes, it seems that time and air can change a whisky as much as a drop of water.
(Usually, I sip two different whiskies in a session, and I sometimes sniff something neutral--like my forearm, as strange as that sounds--to clear my nose when moving from Whisky A to Whisky B).
First! 😄
Non sequiter, indeed! Marketing....
Why is non-scottish peat always so weak in appearance compared to Scottish peated whiskies? The only thing I've had with the same kind of savory notes is like Paul John pleated, everything else just lacks the core flavors of peat.
Ok maybe its just me who is new to the game and a preferred scotch drinker(I like bourbons too... working on Rye). Why is there this weird hatred from one to another? I hear bourbon drinkers say scotch drinkers have a snobbery about them, but I also see more bourbon drinkers poopoo scotch than I see scotch drinkers poopoo bourbon. Anyways why is there this weird divide or is that just a false thing perpetuated by social media and youtube?
I don’t like this bottle personally. Good price but has strong tobacco on the finish that I can’t get behind. Would take rittenhouse over this any day.
Yeah, I would say given the choice between the two, I'd pick Rittenhouse as well, but I also think OF serves in a pinch.
Hey bearded baldy...you buy the bottle and I'll show you how I finish whiskey😂
I don’t like this bottle personally. Good price but has strong tobacco on the finish that I can’t get behind. Would take rittenhouse over this any day.