So as I watched this episode, slowly it dawned on me. Daniel has been pulling the wool over our eyes all along. He calls Rex a whisky mooch but I realized today, Old Danny, yes I’m calling you Danny is the Yoda of mooches. He has convinced many members of the Tribe to send him free whiskies which seem to arrive every day. What whisky Jedi mind trick have you been playing on us Daniel. The force of moochitude is strong within you. And kudos for convincing us that only Rex, poor Rex, is the only mooch we see on that screen. We’re on to you Daniel.
So the most important question in my mind never got answered... Does Rex enjoy the 15 more than the cask strength? Or does the 12 year cask strength still reign supreme?
I just want to say I'm new to this channel but I've been really loving the content and I've watched video after video all month. I've been in Scotland for three weeks now on a work trip and at the start I decided "I'm going to learn everything I possibly can about Scotch while I'm here" after drinking a glass of Complete Sweet Treat from the SMWS provided by a friend and member of the society. Since then I've tried a shameful number of whiskys, some bought, many mooched. I am the oddball that enjoyed the Islay right off the bat (I adore Laphroaig, Bruichladdich Port Charlotte, and Lagavulin 16). But I've also greatly enjoyed many others from a variety of regions and styles (The Arran Amarone Cask Finish, Dailuaine 16, Machrie Moor). So question, aside from the 2 bottles of SMWS that I am bringing back when I head back to Tennessee next month, what other bottle, not exorbitantly priced, should I bring back from Scotland that I might have trouble finding in the States? Even if you can't answer, thank you so much for entertaining me all month and deepening my appreciation for this water of life. Sláinte
But if you add ice, it will bring it below 46% then it will get cloudy right? How I understand it is it’s the concentration wherein it doesn’t get cloudy at bottling and at room temp even without the filtration. I learned that after adding a few drops of water to an unchillfiltered whisky to bring it down below 46%, it will get cloudy, and this phenomenon is apparently known as “scotch mist”. Source: Ralfystuff
Exactly this. It is not about ice at all. It is about storing and transporting bottles at below room temp without them looking cloudy, which however would not impact taste at all. Chill filtering is a way to prevent costly returns by customers that think their Whisky has gone bad. Also you save cost if you chill filter and water your Whisky down to the minimal required alc. percentage of 40%, both on product and alcohol tax on each bottle, which results in higher margins.
I'm a bit sad that we didn't get a comparison here with the Redbreast 12 (Rex, why you no mooch???) because other reviews I have watched such as Ralfy's tend to find fault in the 15 because, as they claim, the longer barrel age filters out what they find to be the quintessential elements of a pot still Irish whiskey that sets them apart from other Irish whiskeys. What do you define as these "quintessential elements" that sets pot still appart, and do you concur with the assessment of other reviewers (why or why not)?
I have been a bourbon fan for quite some time, but never really got on board with the Irish whiskey. I liked them well enough but was never my choice. That was until the day I watched your video on RB 12. I decided to pony up and buy a bottle, which somehow emptied itself in a week. I now almost strictly go for that when I have a drink to wind down the day. Now I have gone down the rabbit hole of redbreast and bought a RB15 and ordered (for 323 dollars!! ) a RB21. Thank you for opening my eyes to draining a bank account for booze and not even being a raging drunk. Bastards
Been watching videos recently and finally decided to get some whisk(e)y this weekend. Picked up Glenfiddich 12, Angel's Envy(I live in KY), and Jameson Caskmates Stout. Looking to get maybe 3-5 more to have a nice solid beginner collection with variety. Do you guys have any whisk(e)y recommendations?
Hey Guys: This may be the second time I watched you two and I love the Vibe. I have been exploring whiskey for about 3 years now and I do enjoy REDBREAST. I have had the RB 12 and I have R. B. 12 Cask Strength on my shelf at present. Here are my impressions: SLÁINTE Mike REDBREAST 12 Irish Single Pot Still Whiskey 40% ABV Next to the last Glass in the Bottle Let It Sit for about 20 Minutes COLOR: Dark Golden like a good Strained Apple Cider. Many Thick Legs running moderately. NOSE: Rich Dark Fruit Note, similar to raisins but not quite. There is also another pleasant fruit-like note I can not name. PALETTE: Light Creamy Mouth Feel with a Fresh Sweet Arrival Spearmint maybe with a bit of a Sweet Boozy raisin Behind it. Pleasant Pepper rising as I swirl it around in my mouth, Boozy Raisin Note Lingers. The mouth feel warms with time. Some Drying Sense but the Creamy Mouth Feel remains FINISH: Silky swallow followed by a dying Light Pepper Note that does not completely overwhelm the Sweetness. A light Sweetness remains in the background of drying. Some light stinging on the front of the tongue. The Boozy Raisin note prevails bringing a Rich yet light sweetness The peppery notes blend with the Raisin Note but do not overtake it. There is the sweetness I associate with Irish Whiskey mixing with a pleasant pepper note. The mouth feel is Creamy and Very Pleasant. I wish it were a bit thicker, but I put that to Triple Distillation at 40% ABV with Chill-filtering. I am interested if the Cask Strength has a richer mouth feel due in part to higher ABV. This is a Very Good, Lightly Sweet Whiskey. I enjoyed my earlier drams as I am this glass. REDBREAST 12 y.o. Cask Strength Single Pot Still Irish Whiskey 7/31/18 Aged in Oloroso Sherry Casks and bottled at 59.9% ABV with no added coloring. This glass is from a 1/2 full bottle. COLOR: Medium Golden with a nice ring and a mixture of beads and swift moving legs. NOSE: Boozy Stewed Raisin PALETTE: Sweet creamy arrival with light pepper combining. The mouthfeel is rich and creamy carrying the sweet/spicy flavor. There is a hint of grape in the sweet note as I hold it in my mouth. There is also a dry sense. There is a surprising lack of Alcohol burn for such a high ABV dram. FINISH: Dry and Spicy on the tongue a sweet sugary note follows in the end With 2 drops of Poland Spring water NOSE: A fresh mint note mixed with a dry boozy grape. PALETTE: A dry spicy arrival with a creamy mouthfeel still there as I swirl it around. A light caramel sweetness arises to mix with the spice and dryness. FINISH: Spicy and Drying with light pepper tickling my tongue resolving to airy dryness. With a Splash of Poland Spring Water NOSE: A Light candy sweetness and a boozy note with a drying sense underneath PALETTE: A Light grape note mixing with spice as I swirl it around; in addition to, a drying sense. The mouthfeel continues to be rich and coating. FINISH: Spicy and Drying yet there is a lingering light candy sweet note wrapped in which resolves to a mint sweetness and granular sense on my tongue. This is an excellent whiskey. It is complex from Neat to a Slash of water. I Love the way the sweet and spicy notes mix together for a complex experience. The mouthfeel maintains it’s richness which adds to the enjoyment of this whiskey throughout the glass. Highly recommended!!!
Best stuff I’ve personally ever drank, just spent $130 on it and $200 on four gate kelvin 5 four gate, this redbreast blows it out of the water IMO. Love the vids guys!
Daniel and Rex, I’ve noticed that, apart from some bourbons, wheat really isn’t used that often in mash bills. I wanted to know if there is a reason for that? In your opinions, what do you think wheat does to the flavor of a whiskey and why is it not used as the primary grain? Is there a whiskey, even a specialty whiskey, that uses 50%+ wheat? Thanks for the great videos... and if a heavy wheated whiskey exists in the vault you must honor the Mooch with a dram.
Thanks for explaining chill-filtering. I was always confused what it meant, as a chemist myself who knows how to make alcohol from almost anything. But it was never so concerning to me that I would bother Googling it. So thanks for helping out this lazy bastard!
Didn't you guys wanted remember to occasionally talk about the whisky lol because besides s the short bread note there was not much mentioned. But its Monday so you are forgiven .But now I don't know if I would like the red breast 15....
If you are invited over to a new friends home and they ask if you want a drink, is it polite to ask “what do you have?” and pick from the list or do you wait for them to make the list/selection and you enjoy what you get?
If I know them well enough I ask what they have. If I'm a stranger, I say "yes" and then let them make the next move. Usually they're next response listing the options, in my experience.
Whiskey Vault That was my assumption too but was curious how others would handle it? You ever offered a nice whiskey in your collection and they hate it or mistreat it? Like here is the nice $$$$ whiskey that’s hard to find; oh your just shot like some jack, okay cool
Redbreast is probably the quintessential Irish whiskey...great analysis of the texture of shortbread...My favorite way to eat them is, because of the dryness it sticks so nicely to the roof of the mouth, and then from there suck all the butter out, then simply swallow the remaining crumbs which are no longer dry, due to hyperactivation of saliva glands.
I love me whisky mist. When whisky is above 46% alcohol at room temperature, there is no issue with lipids. But if you add enough water, if you chill the whisky or if you do both of these by adding ice to your whisky, something significant happens; the whisky goes cloudy.
100% awesome. Just gave my wife a bottle of this for our fifteenth (I'm creative), I too have a voice like an impression of an earthquake, and as a fifth-generation Vermonter I value the deeper discovery of real maple syrup (even if you have to cut it).
I know it’s an old clip, but still, gotta comment on the term dry and reference to wine. A dry red wine is not an austere and tannic wine. It refers to the wine being on the low end of the sweetness spectrum. A tannic wine can be slightly sweet and a super dry wine can still be smooth in terms of mouthfeel/texture. It becomes clearer if you look at Champagne, where a brut is drier than a demi-sec even if none of them are tannic in texture.
Rex - Maple Syrup is $50-70/gallon, even here in Vermont. Where's your secret supply? Are you a Maple Syrup mooch too? TEACH ME YOUR WAYS On a related note, check out No.14 Bourbon. It's a Vermont Bourbon made with (not flavored with - made with) maple syrup.
Daniel, the first description of "dry" you gave is more often described as "astringent", no? You're the somm. But that doesn't sound right. Rex, you were spot on champ.
You bastards I now have a taste for Irish Whiskey! I would benefit from ways of the Mooch to get my Redbreast 21! I have recently purchased 2 bottles of Redbreast 12, 1 bottle of Redbreast 15, 1 bottle of single malt Teeling, and 1 bottle of Green Spot. Next on my list will be the Yellow Spot. Any suggestions to round out my homage to Irish Whiskey?
Love the channel, Newly subscribed to the vault and tribe, found you guys while looking for infinity bottle/solera info. I've got my eye on the Johnny Walker XR21 bottle for my infinity, however it's $150-$200 down here in Australia. The bottle is awesome, any chance of a review on what's inside
Fun fact - did you know that the first recorded distillation is Scotland was at a monastery? Specifically, Lindores Abbey in Fife. 1494, the Exchequer Rolls of Scotland record “To Friar John Cor, by order of the King, to make aqua vitae, VII bolls of malt.”
I’m two years late but it seems like nobody is talking about how it says “bottled in bond” on the box. It must mean something else in 🇮🇪 because it’s not bottled at 100 proof...
Ever tested a Dalwhinnie? I don´t find it on your channel? (forget my question -who ever is able to read will find episode 96). So good Luck and never loose your tasting abillities.
46% no clouds? I've not heard or experienced this. My Aultmore 12 is a lovely non chill filtered, no color added, 46% whisky....and upon adding a few small drops of H2O.....the whisky clouds. Same with other 46% non chill filtered whisky's on my shelf. Daniel....explain thine self sir :)
wait, how did you come to this conclusion? i experienced some taste differences, but wasnt fully sure if it wasnt just placebo. like eating steak and the whisky afterwards didnt taste as much smoky as it did before.
I grew up poor too and only ever had the fake syrups as a child. When I first tried real maple syrup I thought it was disgusting, but now I'm a big fan of it.
Cane syrup, not corn. You can buy Steen's Cane Syrup and mix it with maple at 45% cane to 55% maple for exactly the right Cracker Barrel blend at home. Cane syrup is a refined molasses, hence your molasses note. I do like the earthy bitterness of the Steen's when blended, but it is absolutely abhorrent when by itself. My father-in-law taught me that with a mean trick.
The fact Daniel knows shortbread is a biscuit means he's forever welcome on this side of the pond. Rex on the other hand...Should you ever set foot in this green and pleasant land, be aware calling shortbread a cookie will see you meet your end locked in a tea chest sinking to the bottom of a loch. An end from which even that pitiful mullet will not save you.
Lmao! You guys! 😂🤣😂 Never thought of myself as one that joins a cult. But ...if I must be in a cult...this is the one to be a part of! lol. Is the dry note from the aging in a sherry cask?
I might be in contention for a Noble Peace Prize but in Scotland we don't call shortbread biscuits or cookies. We just call it shortbread. You are welcome world!
Hey Rex, I need a mooch level update. You deemed me a level 18 mooch in the Rex Week King Alexander Episode. Since then, while doing a live stream on the Facebook page, a dude i was swapping whisky samples with showed up at my door with 5 samples of super-rare whiskies and refused to take my whisky in return! He just gave me free rare whiskies! What's my level increased to, o Master Mooch?
All non-chill filtered whisky has some level of lipids, and lipids will always contribute to cloudiness when the ethanol content is low enough. However, as mentioned above, not all whiskies have the same lipid levels, and cloudiness does not appear en-mass when whisky first drops just below 46%. The length of the hydro phobic carbon tail (or tails) varies between different lipids, and it is the length of this carbon tail that determines their solubility in ethanol. Longer carbon tails make lip ids less soluble, and these lipids form micelles just below 46% ethanol. Others need the ethanol concentration to drop further. The magical 46% is not a switch that flicks cloudiness on and off; it simply marks one end of the micelle forming range as each lipid has its own critical micelle concentration. -Maltmaniacs.net
I was just forced to take the Quarterly "No Whisky" Challenge due to the temperatures of this heat wave Norway's having. 35 degrees, 100% humidity, no wind. That's not whisky drinking weather. It might be in Texas, but it sure ain't in Norway!
There's a pizza joint in southern Missouri that we go to on man trips. They have killer wings and the best bleu cheese dressing. We asked the cook what the secret was and she told us. It's a mix of bleu cheese crumbles and homemade ranch. Try it, and you are welcome.
This proves it Rey was born with a silver spoon in his mouth. Daniel, I get the not maple syrup cultural reference. I was raised in Northwest PA, and yes on a dirt road, but did have shoes. This is a region where people made maple syrup and it was a cash crop. Real maple syrup was something that was sold and only consumed as a rare treat. At home, the middle class (by region) home, you used Aunt Jemima. Otherwise, it was generic knock off Aunt Jemima syrup.
“This is definitely not a cult” said the man draped in all black with a giant, golden medallion around his neck.
Dude... =)
He looked like Anorak from Ready Player One when he had his robe on that one time
In the beginning Daniel wore a black sports jacket like a leader of a cult!
Lennon King You sir, win the internet today!
I️ feel like I’ve earned my place among the people/tribe
So as I watched this episode, slowly it dawned on me. Daniel has been pulling the wool over our eyes all along. He calls Rex a whisky mooch but I realized today, Old Danny, yes I’m calling you Danny is the Yoda of mooches. He has convinced many members of the Tribe to send him free whiskies which seem to arrive every day. What whisky Jedi mind trick have you been playing on us Daniel. The force of moochitude is strong within you. And kudos for convincing us that only Rex, poor Rex, is the only mooch we see on that screen. We’re on to you Daniel.
Well Daniel, what do you have to say for yourself?
😂🤣😂 True! Good catch! lol.
So the most important question in my mind never got answered... Does Rex enjoy the 15 more than the cask strength? Or does the 12 year cask strength still reign supreme?
That's why I love 46%... that and 46 and 2 by Tool
i always air-guitar at the end of 46 and 2. its uncontrollable.
Yes
46% is just ahead of me
A gentleman of fine taste I see 🥃🤘🏻
Redbreast 15 is my favorite Irish whisky, let me know if you need help with that.
I just want to say I'm new to this channel but I've been really loving the content and I've watched video after video all month. I've been in Scotland for three weeks now on a work trip and at the start I decided "I'm going to learn everything I possibly can about Scotch while I'm here" after drinking a glass of Complete Sweet Treat from the SMWS provided by a friend and member of the society.
Since then I've tried a shameful number of whiskys, some bought, many mooched. I am the oddball that enjoyed the Islay right off the bat (I adore Laphroaig, Bruichladdich Port Charlotte, and Lagavulin 16). But I've also greatly enjoyed many others from a variety of regions and styles (The Arran Amarone Cask Finish, Dailuaine 16, Machrie Moor).
So question, aside from the 2 bottles of SMWS that I am bringing back when I head back to Tennessee next month, what other bottle, not exorbitantly priced, should I bring back from Scotland that I might have trouble finding in the States?
Even if you can't answer, thank you so much for entertaining me all month and deepening my appreciation for this water of life.
Sláinte
Thank you so much for all the valuable information about Redbreast 15. It’s a gift and I’ve not tried it myself. Cheers
Same thing here. 1 year after you. :)
But if you add ice, it will bring it below 46% then it will get cloudy right?
How I understand it is it’s the concentration wherein it doesn’t get cloudy at bottling and at room temp even without the filtration. I learned that after adding a few drops of water to an unchillfiltered whisky to bring it down below 46%, it will get cloudy, and this phenomenon is apparently known as “scotch mist”. Source: Ralfystuff
Exactly this. It is not about ice at all. It is about storing and transporting bottles at below room temp without them looking cloudy, which however would not impact taste at all. Chill filtering is a way to prevent costly returns by customers that think their Whisky has gone bad. Also you save cost if you chill filter and water your Whisky down to the minimal required alc. percentage of 40%, both on product and alcohol tax on each bottle, which results in higher margins.
Yes, Redbreast 15 does deserve its own review.
I'm a bit sad that we didn't get a comparison here with the Redbreast 12 (Rex, why you no mooch???) because other reviews I have watched such as Ralfy's tend to find fault in the 15 because, as they claim, the longer barrel age filters out what they find to be the quintessential elements of a pot still Irish whiskey that sets them apart from other Irish whiskeys.
What do you define as these "quintessential elements" that sets pot still appart, and do you concur with the assessment of other reviewers (why or why not)?
I have been a bourbon fan for quite some time, but never really got on board with the Irish whiskey. I liked them well enough but was never my choice. That was until the day I watched your video on RB 12. I decided to pony up and buy a bottle, which somehow emptied itself in a week. I now almost strictly go for that when I have a drink to wind down the day. Now I have gone down the rabbit hole of redbreast and bought a RB15 and ordered (for 323 dollars!! ) a RB21. Thank you for opening my eyes to draining a bank account for booze and not even being a raging drunk. Bastards
Been watching videos recently and finally decided to get some whisk(e)y this weekend. Picked up Glenfiddich 12, Angel's Envy(I live in KY), and Jameson Caskmates Stout. Looking to get maybe 3-5 more to have a nice solid beginner collection with variety. Do you guys have any whisk(e)y recommendations?
Dear Lord Redbreast is so delicious! Great job again fellas! I see why Rex was so excited for this review. Poor Daniel is now compared to an AC unit.
Hey Guys:
This may be the second time I watched you two and I love the Vibe. I have been exploring whiskey for about 3 years now and I do enjoy REDBREAST. I have had the RB 12 and I have R. B. 12 Cask Strength on my shelf at present. Here are my impressions:
SLÁINTE
Mike
REDBREAST 12
Irish Single Pot Still Whiskey 40% ABV
Next to the last Glass in the Bottle
Let It Sit for about 20 Minutes
COLOR: Dark Golden like a good Strained Apple Cider. Many Thick Legs running moderately.
NOSE: Rich Dark Fruit Note, similar to raisins but not quite. There is also another pleasant fruit-like note I can not name.
PALETTE: Light Creamy Mouth Feel with a Fresh Sweet Arrival Spearmint maybe with a bit of a Sweet Boozy raisin Behind it. Pleasant Pepper rising as I swirl it around in my mouth, Boozy Raisin Note Lingers. The mouth feel warms with time. Some Drying Sense but the Creamy Mouth Feel remains
FINISH: Silky swallow followed by a dying Light Pepper Note that does not completely overwhelm the Sweetness. A light Sweetness remains in the background of drying. Some light stinging on the front of the tongue.
The Boozy Raisin note prevails bringing a Rich yet light sweetness The peppery notes blend with the Raisin Note but do not overtake it. There is the sweetness I associate with Irish Whiskey mixing with a pleasant pepper note. The mouth feel is Creamy and Very Pleasant. I wish it were a bit thicker, but I put that to Triple Distillation at 40% ABV with Chill-filtering. I am interested if the Cask Strength has a richer mouth feel due in part to higher ABV.
This is a Very Good, Lightly Sweet Whiskey. I enjoyed my earlier drams as I am this glass.
REDBREAST 12 y.o. Cask Strength Single Pot Still Irish Whiskey
7/31/18
Aged in Oloroso Sherry Casks and bottled at 59.9% ABV with no added coloring.
This glass is from a 1/2 full bottle.
COLOR: Medium Golden with a nice ring and a mixture of beads and swift moving legs.
NOSE: Boozy Stewed Raisin
PALETTE: Sweet creamy arrival with light pepper combining. The mouthfeel is rich and creamy carrying the sweet/spicy flavor. There is a hint of grape in the sweet note as I hold it in my mouth. There is also a dry sense. There is a surprising lack of Alcohol burn for such a high ABV dram.
FINISH: Dry and Spicy on the tongue a sweet sugary note follows in the end
With 2 drops of Poland Spring water
NOSE: A fresh mint note mixed with a dry boozy grape.
PALETTE: A dry spicy arrival with a creamy mouthfeel still there as I swirl it around. A light caramel sweetness arises to mix with the spice and dryness.
FINISH: Spicy and Drying with light pepper tickling my tongue resolving to airy dryness.
With a Splash of Poland Spring Water
NOSE: A Light candy sweetness and a boozy note with a drying sense underneath
PALETTE: A Light grape note mixing with spice as I swirl it around; in addition to, a drying sense. The mouthfeel continues to be rich and coating.
FINISH: Spicy and Drying yet there is a lingering light candy sweet note wrapped in which resolves to a mint sweetness and granular sense on my tongue.
This is an excellent whiskey. It is complex from Neat to a Slash of water. I Love the way the sweet and spicy notes mix together for a complex experience. The mouthfeel maintains it’s richness which adds to the enjoyment of this whiskey throughout the glass. Highly recommended!!!
Best stuff I’ve personally ever drank, just spent $130 on it and $200 on four gate kelvin 5 four gate, this redbreast blows it out of the water IMO. Love the vids guys!
Daniel and Rex,
I’ve noticed that, apart from some bourbons, wheat really isn’t used that often in mash bills. I wanted to know if there is a reason for that? In your opinions, what do you think wheat does to the flavor of a whiskey and why is it not used as the primary grain? Is there a whiskey, even a specialty whiskey, that uses 50%+ wheat?
Thanks for the great videos... and if a heavy wheated whiskey exists in the vault you must honor the Mooch with a dram.
Thanks for explaining chill-filtering. I was always confused what it meant, as a chemist myself who knows how to make alcohol from almost anything. But it was never so concerning to me that I would bother Googling it. So thanks for helping out this lazy bastard!
Cant wait for the Irish whisky list! I havent been able to properly dip my toes without some knowledge
Didn't you guys wanted remember to occasionally talk about the whisky lol because besides s the short bread note there was not much mentioned. But its Monday so you are forgiven .But now I don't know if I would like the red breast 15....
Should I get the 15 or 12 cast strength? What's everyone's thoughts there
If you are invited over to a new friends home and they ask if you want a drink, is it polite to ask “what do you have?” and pick from the list or do you wait for them to make the list/selection and you enjoy what you get?
If I know them well enough I ask what they have. If I'm a stranger, I say "yes" and then let them make the next move. Usually they're next response listing the options, in my experience.
Whiskey Vault
That was my assumption too but was curious how others would handle it? You ever offered a nice whiskey in your collection and they hate it or mistreat it? Like here is the nice $$$$ whiskey that’s hard to find; oh your just shot like some jack, okay cool
You need to try maple syrup aged in bourbon barrels by Bliss, might be one "s", it'll blow your mind!
So does this mean we can expect a maple/corn syrup infused whisky experiment from the distillery?
Redbreast is probably the quintessential Irish whiskey...great analysis of the texture of shortbread...My favorite way to eat them is, because of the dryness it sticks so nicely to the roof of the mouth, and then from there suck all the butter out, then simply swallow the remaining crumbs which are no longer dry, due to hyperactivation of saliva glands.
I love me whisky mist. When whisky is above 46% alcohol at room temperature, there is no issue with lipids. But if you add enough water, if you chill the whisky or if you do both of these by adding ice to your whisky, something significant happens; the whisky goes cloudy.
Daniel's such a flavor snob, he even blends his maple syrup
I haven't had the 15, but the 21 is magical. Although it should have been for $30+ dollar pour.
100% awesome. Just gave my wife a bottle of this for our fifteenth (I'm creative), I too have a voice like an impression of an earthquake, and as a fifth-generation Vermonter I value the deeper discovery of real maple syrup (even if you have to cut it).
Might have to check out that syrup sometime ...
I know it’s an old clip, but still, gotta comment on the term dry and reference to wine.
A dry red wine is not an austere and tannic wine. It refers to the wine being on the low end of the sweetness spectrum. A tannic wine can be slightly sweet and a super dry wine can still be smooth in terms of mouthfeel/texture. It becomes clearer if you look at Champagne, where a brut is drier than a demi-sec even if none of them are tannic in texture.
Rex - Maple Syrup is $50-70/gallon, even here in Vermont. Where's your secret supply? Are you a Maple Syrup mooch too?
TEACH ME YOUR WAYS
On a related note, check out No.14 Bourbon. It's a Vermont Bourbon made with (not flavored with - made with) maple syrup.
I was gifted a bottle of redbreast but didn’t not think much about. Guess what’s getting opened tonight. Thanks guys!!!!
I just bought a bottle of Redbreast 15 a few days ago. Looking forward to re-watching the video later when I can have a glass too.
Daniel, the first description of "dry" you gave is more often described as "astringent", no? You're the somm. But that doesn't sound right.
Rex, you were spot on champ.
Try Highland Queen Majesty Bergundy Finish. It is surprisingly good.
I remember yall doing a Dalmore Cigar Malt video, but i can't seem to find it on YT. Can you do it again?
But Ardbeg 10 is 46% and goes cloudy when you add water ...?
You bastards I now have a taste for Irish Whiskey! I would benefit from ways of the Mooch to get my Redbreast 21! I have recently purchased 2 bottles of Redbreast 12, 1 bottle of Redbreast 15, 1 bottle of single malt Teeling, and 1 bottle of Green Spot. Next on my list will be the Yellow Spot. Any suggestions to round out my homage to Irish Whiskey?
When ever Daniel talks about the whisky, I feel like Rex just heard Charlie Brown in his ear while Daniel talks.
Did Cracker Barrel make the Seagram’s 7 of Maple Syrup?
7:04 Hard Crack Sugar, basically peanut brittle without peanuts. 320°F.
Redbreast reigns my top Irish favorite, go to butter-biscuit.
Spoon no, but I'll look into finding some.
Love the channel, Newly subscribed to the vault and tribe, found you guys while looking for infinity bottle/solera info. I've got my eye on the Johnny Walker XR21 bottle for my infinity, however it's $150-$200 down here in Australia. The bottle is awesome, any chance of a review on what's inside
Finally something Daniel likes. And it turns out it's good ol' maple syrup.
We need that S.N.O.B. hat back!! Y’all need to put that in the crowded barrel merch shop
I wonder how many people didn't get the Waco-cult reference.
I definitely did not expect a Branch Davidian reference but.... if Rex put on a robe.... nvm.
Lol good ole Koresh
did you know david koresh wasn't even his real name? google the 'koreshan model' to find out who the koreshans were.
Sippin the same stuff right now. It's good. Great video guys!
Fun fact - did you know that the first recorded distillation is Scotland was at a monastery? Specifically, Lindores Abbey in Fife.
1494, the Exchequer Rolls of Scotland record “To Friar John Cor, by order of the King, to make aqua vitae, VII bolls of malt.”
Love your videos guys! Can you review William Lawson's 13? I would love to see that!
I’m two years late but it seems like nobody is talking about how it says “bottled in bond” on the box. It must mean something else in 🇮🇪 because it’s not bottled at 100 proof...
Ever tested a Dalwhinnie? I don´t find it on your channel? (forget my question -who ever is able to read will find episode 96). So good Luck and never loose your tasting abillities.
Habisch Grillt Wolf ́s BBQ it has made an appearance in a few videos when they compare whisk(e)ys.
Note: this is a far as I can remember.
46% no clouds? I've not heard or experienced this. My Aultmore 12 is a lovely non chill filtered, no color added, 46% whisky....and upon adding a few small drops of H2O.....the whisky clouds. Same with other 46% non chill filtered whisky's on my shelf. Daniel....explain thine self sir :)
"46% IS A MAGIC NUMBER" It is indeed!
Why have they not done a review of the glenlivet 12 yet.
does it matter what i eat before drinking whisky?
For you. No.
wait, how did you come to this conclusion? i experienced some taste differences, but wasnt fully sure if it wasnt just placebo.
like eating steak and the whisky afterwards didnt taste as much smoky as it did before.
Just foolin' around Kru. Sorry.
You should have a scene going forward where you read the labels like Matthew McConaughey does in Lincoln commercial monologues
That's not a documentary tone, that's Daniel trying to lull us to sleep. Then again, he almost always succeeds in that mission.
Just bought my 1st Japanese Whisky a bottle of Suntory Toki for $31 and a glencairn. Let's try this thing
I grew up poor too and only ever had the fake syrups as a child. When I first tried real maple syrup I thought it was disgusting, but now I'm a big fan of it.
Cane syrup, not corn. You can buy Steen's Cane Syrup and mix it with maple at 45% cane to 55% maple for exactly the right Cracker Barrel blend at home. Cane syrup is a refined molasses, hence your molasses note. I do like the earthy bitterness of the Steen's when blended, but it is absolutely abhorrent when by itself. My father-in-law taught me that with a mean trick.
Even when I drink a liquid it's dry but cookies are dry even with butter they are not dry
"Irish butter note" New band name. I CALL DIBS!
Speaking of syrup, has anyone noticed Maple Syrup aged in bourbon barrels recently becoming a thing? Or maybe its just my area.
what a ringing endorsement for the teacher at a business academy @5:58
The fact Daniel knows shortbread is a biscuit means he's forever welcome on this side of the pond. Rex on the other hand...Should you ever set foot in this green and pleasant land, be aware calling shortbread a cookie will see you meet your end locked in a tea chest sinking to the bottom of a loch. An end from which even that pitiful mullet will not save you.
Lmao! You guys! 😂🤣😂 Never thought of myself as one that joins a cult. But ...if I must be in a cult...this is the one to be a part of! lol. Is the dry note from the aging in a sherry cask?
This whisky is SO good
There is a butter brittle and thats is that taste I get with Redbreast
I might be in contention for a Noble Peace Prize but in Scotland we don't call shortbread biscuits or cookies. We just call it shortbread. You are welcome world!
Just last saterday I ordered the 12, cant wait to try it!
12 is much much better..
Hey Rex,
I need a mooch level update. You deemed me a level 18 mooch in the Rex Week King Alexander Episode. Since then, while doing a live stream on the Facebook page, a dude i was swapping whisky samples with showed up at my door with 5 samples of super-rare whiskies and refused to take my whisky in return! He just gave me free rare whiskies! What's my level increased to, o Master Mooch?
Damn you Zirpoli!
I love this whiskey 🥃
Caucasian Barrel has the best syrup
Also, I couldn’t find any actual patron saints of whisky, but St Nicholas is the patron saint of distillers.
I'm jealous RB 15 is one of my favorites.
Definitely not a cult, yet you have your magnificent seal of sominess around thy neck, let the culting begin!
Anyone else not getting notifications for the videos? I have to go in and check to see when they are posted.
All non-chill filtered whisky has some level of lipids, and lipids will always contribute to cloudiness when the ethanol content is low enough.
However, as mentioned above, not all whiskies have the same lipid levels, and cloudiness does not appear en-mass when whisky first drops just below 46%. The length of the hydro
phobic carbon tail (or tails) varies between different lipids, and it is the length of this carbon tail that determines their solubility in ethanol. Longer carbon tails make lip
ids less soluble, and these lipids form micelles just below 46% ethanol. Others need the ethanol concentration to drop further.
The magical 46% is not a switch that flicks cloudiness on and off; it simply marks one end of the micelle forming range as each lipid has its own critical micelle concentration.
-Maltmaniacs.net
Shut up, Daniel.
Yeah, too much. Sorry.
You saying Mrs Butterworth is cheap? Because you're right. Trust me.
But you did that without taking a sip!!
Daniel is my spirit animal
When are you gunna have the whiskey tribe stickers? I know you have them, you put one on your scooter!
they come as a free bonus with merch from whiskeygenius.com
Lol he had to get the snob hat out. 😂
I was just forced to take the Quarterly "No Whisky" Challenge due to the temperatures of this heat wave Norway's having.
35 degrees, 100% humidity, no wind.
That's not whisky drinking weather. It might be in Texas, but it sure ain't in Norway!
so right
I missed the review😁
I feel like Redbreast to Rex is what Lagavulin is to Ron Swanson.
Cracker Barrel 100% pure natural syrup is 55% maple syrup and 45% cane syrup, not corn. Now take a lap!
Wait. They never even tasted it! Just smelled it and talked about maple syrup! We need a redo!
3:43 4:17 4:21 8:03
Daniel's documentary voice sounds kind of like Duke Nukem
Neon Lemmy Koopa OMG you're right!
Was that even a review? I heard butter n shortbread. Talk about maple syrup then the end.
S.N.O.B.
Super
Nerdy
Old
Bastard?
The hat needs to stay a thing!
There's a pizza joint in southern Missouri that we go to on man trips. They have killer wings and the best bleu cheese dressing. We asked the cook what the secret was and she told us. It's a mix of bleu cheese crumbles and homemade ranch. Try it, and you are welcome.
I’m here
Is rex really gonna let "a creamy mouth feel" slip by lol
Finally spent the $120 on the redbreast 15.. so sad.. the 12 is so so so so much better.. 😭 paid just under twice as much and really not a big fan..
I'm definitely not close to donating a bottle of Ardmore.
This proves it Rey was born with a silver spoon in his mouth. Daniel, I get the not maple syrup cultural reference. I was raised in Northwest PA, and yes on a dirt road, but did have shoes. This is a region where people made maple syrup and it was a cash crop. Real maple syrup was something that was sold and only consumed as a rare treat. At home, the middle class (by region) home, you used Aunt Jemima. Otherwise, it was generic knock off Aunt Jemima syrup.
Where in PA? I'm originally from Williamsport but GF and I moved to Gettysburg.
also maple syrup for upper class??? Idk anyone who didn't grow up with it