I thought that I kinda knew most of this information but clearly I did not. Your videos are so informative and you do a great job of breaking it down into simple to understand terms.
I'm only about 2 years into bourbon game (started out as a Scotch guy for years), so still pretty new to it. Out of all the bourbon channels, your is the best and only one I subscribed to. I like that you're spreading knowledge and history of bourbon. Keep up the content. Thank you.
A HUUUGE WOOOOOW to this channel. I am a begginer in bourbon knowledge but besides all the lesson about proof, I can feel you make this for a real good reason. First time here, I am def coming back and joining the fb page. Thank you for doing this, greetings from Ecuador Southamerica...... cheers
Glad your Prideful Goat made it to Oklahoma. I was able to find it at Spirits of 66 in Claremore. They said they knew you and spoke very highly of you! I appreciate the great videos and always look forward to them!
I wouldn't be quick to call foul. The best craft distilleries are using water straight from limestone aquifers. Your point on the new water added being flavorless... that is interesting. What if we "aged" water in used whiskey barrels before adding it to the post-dump whiskey to proof it down. It wouldn't have to age long... maybe just a few months... but once there is a rotation going... it wouldn't matter. EDIT: Hey condolences on your brother. Whatever burden you bare, there probably isn't a ton you could have done. Being someone that has been in a similar mindset as your brother... people can't watch you all the time... and if they did it would probably make things worse. I know it probably doesn't help the pain any, but hopefully it gives you at least some peace of mind.
Aging the water idea would be cost prohibitive. They would just use a lower barrel entry proof. They need so much of it, and they are so worried about an undesirable compound changing the whiskey for the worse that they use reverse osmosis water for proofing. I appreciate the encouragement!
Not to muddy the waters, but my local group did a private barrel pick. Working with the distributor, we learned that the laws allow a wee bit of water within 2 degree or barrel proof to still use the term barrel proof. Found this on the TTB.gov site. Other Label Terms § 5.87 “Barrel Proof” and similar terms. (a) The term “barrel proof” or “cask strength” may be used to refer to distilled spirits stored in wood barrels only when the bottling proof is not more than two degrees lower than the proof of the spirits when the spirits are dumped from the barrels.
There may be some who are against the term "angel's share" because it romanticizes the loss of whiskey during the aging process as a sacrifice to the angels, while in reality, it is simply the result of evaporation. Additionally, some may argue that the term perpetuates a mystique around whiskey that can lead to inflated prices and hype. What are your thoughts on the term "angel's share"?
First time here. Def coming back. Thank you and sorry for your loss. Love that you are doin something positive with it and turning it around for others. Good luck to you all.
Wow, already knew the meaning of the terms but the preface/background on proof and adding water was so educational! Would be great as part of some "Whiskey: Did You Know?" series.
It seems like there is a lot of secrecy in the industry still. Is it possible to find out what proof the distillate was going in to the barrel? I'd be curious to know what sort of commonalities there are among my favorites and least favorites.
When I was young, the only measure was proof - no one ever said "alcohol by volume" or "ABV." It was just proof. To this day I can't grasp how strong a whisky is unless it's by proof. If you tell me that a particular whisky is "47% ABV," I won't understand its strength until I translate it to 94 proof.
Just now getting into bourbon and I loved your video! Will check out your merch for sure! I did have a few follow up questions... 1. For most bottles that don't specify if its barrel proof or full proof, can you just assume its full proof especially when the proof happens to be a number like 90 or 100? 2. What are the benefits of full proofing? Why do some whiskeys charge more for full proof whiskey? such as the weller full proof? Thanks so much!
If it doesn't say Full Proof, Barrel Proof, Batch Proof, or Cask Strength then you should assume they proofed the batch down before bottling...especially when the proof does not include a decimal point.That means they added water until it was that specific proof. Proofing is a common practice because most whiskey drinkers are not interested in drinking super high proof whiskey, and the distillery makes more money by increasing the volume of liquid they have to sell with water that costs them almost nothing.
Your wrong on your water sources. Barton 1792 pulls water from their Tom Moore spring. Makers and Willett each have a spring fed lake for their water. Buffalo Trace uses water from the KY River. They all mention their water sources on their tours. These are just a few distillery and their sources.
@@BourbonRealTalk I have toured a lot of the distilleries several times, taking differant tours whenever possiable. At Barton on the Estate Tour they show us the Tom Moore Spring and the collection tank for that water. And yes I know they just stopped giving tours in June. At Makers Mark they tell you about their spring feed lake for their water supply. At Whillett you can see their spring fed lake. At Wild Turkey and Buffalo Trace they draw their water from the Ky. river. The main reason the distillers like the water is the limestone filters out iron, which is bad for making bourbon. The Jack Daniels Distillery show you their spring where they get their water. ( and I dont consider it Bourbon ) Now maybe some distilleries use city water, not everyone has a private water source. I do enjoy your videos. I am by no means an expert, most of my knowledge has been gained by numerous distillery tours. I go to Ky . 2 times a year and take average 6-8 tours on each trip. I enjoy learning about Bourbon and it's history anywhere I can.
@@BourbonRealTalk have you ever tried bourbon barrel aged tequilas? They seem to combine the best of both worlds. Have you seen the ones Sazerac are doing? Im tempted to try them, but I’m not real educated about them.
@@AJ-by6pd My whiskey club just releases a Arette SiB Tequila that is bourbon barrel aged. The reality is many of the tequilas are bourbon barrel aged, but don't state it, because used bourbon barrels are nearly universal in the aging of tequila.
Fantastic video overall, but the ending statement really... well, I just didn't see that coming and I'm sorry to hear about your brother! Cheers to all of our departed loved ones. 🥃
I didn't say it in the video, but you are correct that these are marketing terms and they do not have legal definitions in the standards of identity. My definitions were of the standard use.
Water molecules are a lot smaller than ethanol. Found this in a quick google search: Although both ethanol and water are polar, only water molecules (diameter 0.28 nm) are able to pass through the pores as the diameter of ethanol molecules is too large (0.44 nm).
Best whiskey educator on the interwebs hands down.
Thanks. Y'all...meet my best friend Kip!
I thought that I kinda knew most of this information but clearly I did not. Your videos are so informative and you do a great job of breaking it down into simple to understand terms.
I appreciate that! Thank you!
I'm only about 2 years into bourbon game (started out as a Scotch guy for years), so still pretty new to it. Out of all the bourbon channels, your is the best and only one I subscribed to. I like that you're spreading knowledge and history of bourbon. Keep up the content. Thank you.
Try “Mash and Drum” as well, some good info on that channel too!
Thank you!
Yes! Good content there too!
A HUUUGE WOOOOOW to this channel. I am a begginer in bourbon knowledge but besides all the lesson about proof, I can feel you make this for a real good reason. First time here, I am def coming back and joining the fb page. Thank you for doing this, greetings from Ecuador Southamerica...... cheers
Welcome aboard!
The most impressive part of being into whiskey and bourbon is that age doesn't matter! Also, I love your ending 🙂
So true. Whiskey brings people of all ages together.
Randy, this was a LOT more interesting and informative than I thought it would be! Thanks and cheers!
Thank you!
This was totally informative, thanks !
Glad it was helpful!
Great information! For Scotch Batch strength can have water added. Glen Grant 15 is at exactly 50% every year.
I am not sure of the terminology outside of the US. That is interesting.
Glad your Prideful Goat made it to Oklahoma. I was able to find it at Spirits of 66 in Claremore. They said they knew you and spoke very highly of you! I appreciate the great videos and always look forward to them!
So glad you found it. Amy Cope is awesome!
Very informative.
Glad it was helpful!
Randy thank you for explaining that to us it is extremely interesting
Very welcome
Very insightful; thank you!
You're very welcome!
Should have had Bottled in Bond in there as well as a Question to go with All of those Different Bottle Labels.
People don't confuse BiB for BP or CS, but I have educated people about what BiB is before. Here is a short I did:
th-cam.com/users/shortsREEJt9eWRDk
Great clear and concise videos!
Glad you like them!
I wouldn't be quick to call foul. The best craft distilleries are using water straight from limestone aquifers.
Your point on the new water added being flavorless... that is interesting. What if we "aged" water in used whiskey barrels before adding it to the post-dump whiskey to proof it down. It wouldn't have to age long... maybe just a few months... but once there is a rotation going... it wouldn't matter.
EDIT: Hey condolences on your brother. Whatever burden you bare, there probably isn't a ton you could have done. Being someone that has been in a similar mindset as your brother... people can't watch you all the time... and if they did it would probably make things worse. I know it probably doesn't help the pain any, but hopefully it gives you at least some peace of mind.
Aging the water idea would be cost prohibitive. They would just use a lower barrel entry proof. They need so much of it, and they are so worried about an undesirable compound changing the whiskey for the worse that they use reverse osmosis water for proofing.
I appreciate the encouragement!
People will argue to death on the limestone filtered water thing. Ive had so many people say thats why they only drink stuff from kentucky.
If you look it up they are on municipal water, which from what I understand doesn't have the calcium content of the groundwater they used in the past.
@@BourbonRealTalk yeah the limestone water thing doesnt make an ounce of sense
I searched this question and whaduyaknow? Posted 1 hour ago!
Perfect timing! Thoughts become things!
What about coy hill I thought that was over 140 proof
Over 140 is a separate category called Hazmat. Hazmat law labels it a hazardous and it can not be brought on a airplane.
Not to muddy the waters, but my local group did a private barrel pick. Working with the distributor, we learned that the laws allow a wee bit of water within 2 degree or barrel proof to still use the term barrel proof.
Found this on the TTB.gov site.
Other Label Terms
§ 5.87 “Barrel Proof” and similar terms.
(a) The term “barrel proof” or “cask strength” may be used to refer to distilled spirits stored in wood barrels only when the bottling proof is not more than two degrees lower than the proof of the spirits when the spirits are dumped from the barrels.
The variance is not so they can add water. It is so they can chill filter, which lowers the proof a bit.
What would a person be against the term "angel's share"?
There may be some who are against the term "angel's share" because it romanticizes the loss of whiskey during the aging process as a sacrifice to the angels, while in reality, it is simply the result of evaporation. Additionally, some may argue that the term perpetuates a mystique around whiskey that can lead to inflated prices and hype. What are your thoughts on the term "angel's share"?
✌️
Cheers!
Wished I payed this much attention in school lol
Ha!
51👍
Cheers!
First time here. Def coming back. Thank you and sorry for your loss. Love that you are doin something positive with it and turning it around for others. Good luck to you all.
Thank you!
When I tell you the way you explained Full Proof was the best I’ve heard! Thank u very much for spreading the knowledge.
Glad it was helpful!
I was confused with all the different terminology. Thank you for clarifying
Glad it was helpful!
I got it! They are all exactly the same but different! It's clear as mud! Lol
Sorry if this was confusing.
Wow, already knew the meaning of the terms but the preface/background on proof and adding water was so educational! Would be great as part of some "Whiskey: Did You Know?" series.
That is a neat idea.
It seems like there is a lot of secrecy in the industry still. Is it possible to find out what proof the distillate was going in to the barrel? I'd be curious to know what sort of commonalities there are among my favorites and least favorites.
Just good the name of the bottle with the words barrel entry proof. Most of the time the information is out there.
I think distilleries should leave proof off the label and just put % to avoid confusion for newbies
I think it is too ingrained in our culture.
When I was young, the only measure was proof - no one ever said "alcohol by volume" or "ABV." It was just proof.
To this day I can't grasp how strong a whisky is unless it's by proof. If you tell me that a particular whisky is "47% ABV," I won't understand its strength until I translate it to 94 proof.
Great information! I'm still a noob in the whiskey/bourbon realm. Love learning about it as much as I enjoy drinking it. #22ADAY
Glad you enjoy it, and thank you for supporting veterans health.
Great Video Randall! Love this channel and our FB community.
Glad you enjoy it!
Sorry for your loss, I appreciate your channel learned some new stuff
Thank you, and thanks for being here
🤯 thanks for explaining this, it's a confusing thing!! Appreciate it!!
Happy to help!
Great video. Another great topic would be chill filtered vs non-chill filtered.
An oldie but a goodie:
th-cam.com/video/ejZxJV47IR4/w-d-xo.html
Man, first time I see any of your videos, it is amazing! If you ever visit Memphis TN let me know! We can have some drinks together
That would be great! You should join facebook.com/groups/bourbonrealtalkcommunity. I coordinate all my viewer meetups in there when I am traveling.
Just now getting into bourbon and I loved your video! Will check out your merch for sure! I did have a few follow up questions...
1. For most bottles that don't specify if its barrel proof or full proof, can you just assume its full proof especially when the proof happens to be a number like 90 or 100?
2. What are the benefits of full proofing? Why do some whiskeys charge more for full proof whiskey? such as the weller full proof?
Thanks so much!
If it doesn't say Full Proof, Barrel Proof, Batch Proof, or Cask Strength then you should assume they proofed the batch down before bottling...especially when the proof does not include a decimal point.That means they added water until it was that specific proof.
Proofing is a common practice because most whiskey drinkers are not interested in drinking super high proof whiskey, and the distillery makes more money by increasing the volume of liquid they have to sell with water that costs them almost nothing.
@@BourbonRealTalk awesome thanks so much!!!
Great one, super informative, thank you!
Glad you enjoyed it!
Good subject, good talk. Thanks.
Glad you liked it!
Good show man!
Glad you enjoyed it!
Your wrong on your water sources.
Barton 1792 pulls water from their Tom Moore spring. Makers and Willett each have a spring fed lake for their water. Buffalo Trace uses water from the KY River. They all mention their water sources on their tours. These are just a few distillery and their sources.
My research has indicated some of the public information is no longer accurate.
@@BourbonRealTalk I have toured a lot of the distilleries several times, taking differant tours whenever possiable. At Barton on the Estate Tour they show us the Tom Moore Spring and the collection tank for that water. And yes I know they just stopped giving tours in June. At Makers Mark they tell you about their spring feed lake for their water supply. At Whillett you can see their spring fed lake. At Wild Turkey and Buffalo Trace they draw their water from the Ky. river. The main reason the distillers like the water is the limestone filters out iron, which is bad for making bourbon. The Jack Daniels Distillery show you their spring where they get their water. ( and I dont consider it Bourbon ) Now maybe some distilleries use city water, not everyone has a private water source. I do enjoy your videos. I am by no means an expert, most of my knowledge has been gained by numerous distillery tours. I go to Ky . 2 times a year and take average 6-8 tours on each trip. I enjoy learning about Bourbon and it's history anywhere I can.
Great info Randy!! Love what you all are doing.
Thank you!
I’m sorry for your loss- thank you for the info.
Thank you. I appreciate that.
@@BourbonRealTalk have you ever tried bourbon barrel aged tequilas? They seem to combine the best of both worlds. Have you seen the ones Sazerac are doing? Im tempted to try them, but I’m not real educated about them.
@@AJ-by6pd My whiskey club just releases a Arette SiB Tequila that is bourbon barrel aged. The reality is many of the tequilas are bourbon barrel aged, but don't state it, because used bourbon barrels are nearly universal in the aging of tequila.
Fantastic video overall, but the ending statement really... well, I just didn't see that coming and I'm sorry to hear about your brother! Cheers to all of our departed loved ones. 🥃
Thank you!
Very informative. I'm aware of the definition of the terms, but thought it more for marketing purposes to catch eyes of bourbon pursuers.
I didn't say it in the video, but you are correct that these are marketing terms and they do not have legal definitions in the standards of identity. My definitions were of the standard use.
Interesting stuff and very clearly explained. Thank you and cheers!
Glad you enjoyed it!
My biggest guest and knowledge would honestly just be water.
Basically😂
Great video! Very informative. Cheers
Glad you enjoyed it!
Never understood how the proof would go up in a barrel when ethanol has a lower evaporation temperature than water.
Water molecules are a lot smaller than ethanol. Found this in a quick google search:
Although both ethanol and water are polar, only water molecules (diameter 0.28 nm) are able to pass through the pores as the diameter of ethanol molecules is too large (0.44 nm).
Thanks so much for this video mate. Clears a lot up.
Glad it helped
Sorry for your loss.
Thank you! All you can do is try to help someone else avoid that same fate.
Great video! I learned a lot. Thank you
Glad to hear it!
Great video!!! Thanks !
Thank you!
im still confused lol
BP and CS whatever it comes out of the barrel at after aging
FP is whatever it went into the barrel at before aging
Great video!! Full of information. Your videos are always a must watch. Keep up the great work!!
Glad you like them!
Thanks for the informative video. Love the channel. Keep it going
Will do. Thanks!
Great video
Glad you enjoyed it