ralfy review 877 Extras - Bigclivedotcom murders Laphroaig
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- เผยแพร่เมื่อ 26 ก.ค. 2024
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I love how Clive calls this expensive special whiskey and Ralfy calls it something he'd not review and entry level haha.
It really sums up the difference between them, doesn't it
@@MagisterMalleus Hahaha yeah
Different tastes, one will drink expensive plonk, the other will drink anything.
That was really funny!
Well it is entry level when you compare it with Ardbeg Uigeadail or Lagavulin 16 lol
Essentially Clive has started doing whisky teardowns.
"whisky teardowns" that's genius
@@pseudomemes5267 imagine Clive doing Chinese liquor teardown. I'd imagine it would not fair any better than the cheap chinesium electronics teardowns...
Outstanding 🤝
Complete with his clickitybait reaction face thumbnails. Ralfy, we need an intervention.
And Ralfy is reassembling/blending them back together! 😂
It's funny that what started as a joke by your brother is leading to a weird analytical approach!
Yes. Thought the same too.
Would be interesting to se more beverages analysed like this. Its just oddly interesting
@@danthefrst Literally what I just posted. This is insanely interesting. More so than I thought it would be.
Id be interested in doing this with multiple whiskeys and mixing it back together with the parts swapped :D
So from an alcohol producers point of view this may not be classified as distilling (?) but from a chemistry point of view this is 100% distilling. All distilling is is to heat up a solution to evaporate and condense the compounds with lower vapor points to seperate them out.
And not even heating! You can perform vacuum distillation as well, lowering pressure to cause the volatile elements to boil out. Distillation is simply separating fractions out of a substance via phase change and then (usually) re-concentrating them.
@@MSPatterson Well, you still need to supply heat energy to facilitate vaporisation, regardless at what temperature that happens.
Yes, the water distiller is set to heat until it goes over 100C then turn off.
If you measure the temperature, or taste the tails, you can stop after alcohol distillation and not get the water too.
I think Ralphy may well have been avoiding using the term as there may be laws against doing that in the Isle of Man.
@@MSPatterson You can even use freezing to distill alcohol from a liquid. When you put an alcoholic liquid in the freezer the water will freeze first which gives you the chance to seperate the two.
I think the result will be a "dirty" spirit, something BigClive would drink but not Ralfy.
Once again showing that Ralfy knows just as much about whiskey as Clive does about lighting!
We now need some videos where you distil a circuit board into its raw components and then Clive tastes them.
I admire your support (tolerance?) for your little brother's bizarre antics. It's wholesome.
His little brother isn't so little...
It's not daft at all. It's fascinating.
So now you have a little bottle of Laphroaig concentrate that you can turn any shine into Laphroaig. Very handy!
Laphroaig is the only Scotch I like so far! 😆
It's like a kiss from a beautiful woman that smokes 2 and a half packs of car tires a day.
It tastes like a peat bog fire, but I like it too. Have it with splash of water, it opens up and and is even more 3-alarm.
Port charlotte is much nicer
@@LucasChoate Room temperature. No water, no ice 🏴🏴🏴
Dude.... thats one hell of a description hahaha
@@Clan501-Scotland Add 2-3ml of water. Open it up.
Clive and Ralfy, two brothers and the world is a better place on account of this
Laphroaig select is bottled at natural colour (stated on the back label)... Which is probably why the residue did not taste like acidic pan scrapings.
Rectification? You'd need a full bridge rectifierrrr for that, not a water still, I think :D
Lol 😆
Old style vacuum rectifier for spirits.
As a vodka guy, this is absolutely fascinating.
Also, I can't help but notice it gets a heck of a lot of views compared to the normal whisky connoisseur vids and a lot of comments too, which certainly can't be a bad thing for the TH-cam algorithm to promote this channel.
The Baileys, for sure, will end up in a horrible sticky mess in the boiler. But that's science for ya.
"which certainly can't be a bad thing for the TH-cam algorithm to promote this channel."
Lets be realistic, the group who would watch this kind of joke video isn't actually a big overlap with people looking for real reviews of expensive whiskey
@@smeezekitty strange - you think it's a joke video ?
@@gordslater Not rally a joke video per se. I came from bigclives channel. And I really have no interest in alcohol reviews in general. Just found it entertaining to see a more skilled reviewer take on something that clive cooked up
These are absolutely fascinating. Please, keep doing these with Clive. This is unbelievably entertaining and extremely interesting.
"Old age doesn't come alone". Amen brother !
"I'll pour just a bit more, so you can see the color". Riiight...The color XD
"Laphroaiggy" is my new favorite adjective.
He's taking it to bits - everything!
And thank you both for being this awesome.
One thing you can do is have Clive write down what he thought it tasted like and put in an envelope to compare with what you said.
Clive did give his tasting notes in his video. The clear liquid was an Amazon Rain forest that had exploded in the distillery. The brown liquid was tobacco smoke.
"non-engineer's introduction to chemical separations" p.s. i think whiskey anoraks are selling themselves short if they see no practical value in this experiment. this is a good way to learn what flavor compounds separate upon redistilling. this would be a whiskey connoseur's version of 'taking toys apart to see how they work"
Though it's a separation based on physical properties, not chemical reaction.
@@Anvilshocki thought 'chemical separations' still includes distillation.? in fact i though that was a majority of petroleum industry was based on. 'separations' dont usually involve chemical reactions, do they? usually what happens is you perform a chemical reaction that has various products and bi products, then the challenge at that point in the process is then devising a 'separation process' and that was what "chemical separations'' were?
@@Glaudge It's used in chemical industry, yes, but that doesn't make the process a chemical one. There is no change in the actual molecules, just their physical form (liquid vs. gas). Distillation first and foremost separates purely on physical properties. There ARE separation methods that involve chemical reactions, yes, but this is not one of them.
@@Anvilshock to say its "purely" physical properties is kind of being disingenuous. Every property a chemical can have could be considered a "physical" property because they all work off of physical interactions. A chemicals pH is just its physical ability to lose or gain H+ ions, its polarity is simply due to its physical arrangement of atoms, those are no more or less qualitative of a chemicals properties than its volatility or boiling point. for example in these distillations, each oil molecule is technically lighter than the ethanol, but ethanol has a lower packing density, so it's not like you are just sorting the compounds from smallest to biggest. The volatility and boiling point of any given compound is most certainly a chemical property and those are the properties at hand that determine how they get seperated for any given distillation.
@@Anvilshock so you take an engineering class where a quarter or more of the semester is distillation processes. what's the title of the class?
I've enjoyed this series as a refugee from Big Clive's channel. I'm not a whiskey drinker but I do find your reviews interesting. I'll be sticking around.
Fascinating content Ralfy. I am amazed an aged malt can survive a crude distillation, be blended back together and “resemble” the original malt even without time to marry. I have enjoyed your collaborations with Clive. I thinks it would be instructive to blend another small sample and set it aside in the bothie and taste it again after a time. Thank you for our ongoing education.
3:53 "I'll have another taste just to be sure" can't be that bad then!
"i've already tasted it, it won't be a shocker, or a surprise"-
While a subtle sense of disappointment lingers, this dram concludes with a harmonious note-tempered by the joy found in his unflinching veracity.
It is so interesting to hear you two talking with so different accents.
but so obviously brothers...
I imagine ralfy doesn’t think he has one.
Finally I get to hear how to pronounce it! I live in Sweden and the variants I've heard are... varying. Big Clive sent me. It was a lot more interesting than I thought. Thanks!
You can't stop these! They are so fun to watch. It's like having Gordon Ramsay review fast food.
Between you and Clive its like I've got two Scottish uncles teaching me about electronics and whiskey. I love how informative and comedic you are at the same time with your videos, Ralfy, you make learning about whiskey fun, not dry and boring.
That brown extract actually looks a lot better than what came out of those blends he did, which was just straight colour…. That looks like bog water, and what should come out of a Laphroaig.
So wait, Clive actually managed to run whiskey through a rectifier?
Smoothed it off, didn't it?
@@jeremywilliams5107 Smooth, but definitely lacks the body of a *Full Bridge* Rectified whiskey...
Or, to REALLY -- pardon the pun -- bridge YT channels and almost come full -- unintentional that time -- circle... _"FOOL BRIDGE RECTIFIED"_
Mahdi/Clive Fully Rectified, Bridged Whiskey - "Copper colored and packed with the most Magic Smoke in the entire industry! (Now in Limited Edition PCB themed bottle.)"
It's too bad YT doesn't let you do like Twatter and let me @BigClivedotcome and @electroBOOM so they can get to making this! (I've already done the branding and marketing pitch) haha
The leftovers kinda look like watered down KFC gravy....
An interesting experiment. Although as you say Ralphy, true whisky anoraks would not appreciate your brother's tampering with their spirits, I wonder if some of the technologists who develop new spirits and blends might try similar processes in their search for the next flavour sensation.
When tradition becomes doctrine we get stagnation. Tradition only serves as a placeholder for understanding: "We don't know why, but this method works really well.", whereas doctrine is the fallacy of the feeble minded: "We can't imagine a better way, so therefore none exists." Thus when the indoctrinated come to power experimentation and exploration becomes heresy.
Love the Dalek on the shelf!
I'd be interested in seeing gin go through this process. And I'd be interested in seeing a comparison of the effects of the process on London Dry-type distilled gin versus an American-style compounded gin (not re-distilled after the botanicals are macerated in the grain alcohol, resulting in a less juniper-forward spirit). The two processes might result in spirits which respond differently to this aggressive filtration.
Rectification is also of how russian vodka is made: in rectification stills, grain alcohol is brought to 96% and then diluted with water to 40% without any aging. How this product can be selling at a comparable price to whisky (even blends) - I don't understand)
All clear spirits are made this way, all vodka.
Easy to understand when most of the price is taxes and marketing...
Its because most of the cost of cheap spirits is tax.
Wooden barrels and storage adds cost to whiskies. But it’s mainly tax.
@@Dreyno That would be pertinent if whiskey was vodka, but alas
If life ever met fantasy, and we found an infinity stone...it should be given to Big Clive for him to unlock it's secrets.
when Clive first this did i called it interesting. it helps with the understanding of the flavoring and how the break apart and spread out. it is also a bit of fun. if you as a bar or brewery doing tastings this is a unique novel thing that i think a lot of people like as a one off thing.
These have been fun and surprisingly interesting to watch. :-)
But it’s wise to keep them in the extra episodes.
This one was actually really interesting!
By the way: Select is sold in Germany as non-coloured! Since here you have to say so, if you colour it - it is my opinion that it is actually not coloured. Which means that the residue only contains cask-components.
Or we get a different version ...
@@jorgwunderlich-pfeiffer1985 possible but imho unlikely
Same in Sweden, no added colour in Select.
That sludge didn’t look like colour, hard to say what it was…
@@TheNewMediaoftheDawn Probably mostly barley oils and sugars that survived the original distillation along with some oils from the oak. I think the heating in the evaporator may have caramelized the sugars a little?
Only just found out today that you and Ralph are brothers!!
I chill filtered that whisky, or designed it anyway and spent a long time on the process making the laphroaig.
You miss out Ralphy on the fact of Islay water - that makes a big difference. The water on islay the use to feed both the maltings and the mash tun are way more heavily peated. That’s the big source of you’re smokey/peat notes.
We bottle that stuff just across the road and as you say add the caramel E colouring there as well as dilute with demineralised water. Shock horror to all the big fans like you but that’s true- all in springburn Glasgow.
Also the whisky isn’t all aged on the island as is often claimed (sea/salt influence on casks etc is nonsense)
I watched you years ago before I ever heard of Clive when you used to have the fold up paper sign in front of you, then found Clive and watched for years and only now found out you are his brother after watching him (I ashamedly admit for 7 years) and not you.
Will watch from now on - great to see my two favourite creators are brothers.
@ralfydotcom I came here to finally make a similar comment. Though, I've known you were brothers for years now. Watching your reviews around '09 - '12 served me well while employed at a liquor store. Years later I found Clive while looking up joule thief circuits. Then years later still, I believe it was on christmas or new years, he posted a video of the two of you walking along a stoney beach. I was floored! Still makes me smile sometimes... I've quite enjoyed these little experiments -- Always wondered what you would have if you properly distilled a keg (or more or less) of some plain ol' generic beer and barrel aged it (or cheated with chips and pressure). Would it be worth the experiment? Just awful or maybe OK? Surprising?! The world may never know.... ;-) Slainte!
@@JoshuaHeckathorn That's actually been done in Canada and it took 18 years of aging for it to turn out good! It's called: Glen Breton Alexander Keith's 18 Year Old Single Malt Whisky
It is so comforting to see your indulgence to experience of your troubled little brother :-)
Meaning the one that brings us to your fine channel, congrat for both of you !
From a frogy with taste for whisky and electronics
Although this probably makes Ralfy's brain itchy, I think it's becoming something rather unique and very interesting. More of this if you can stand it please. Cheers.
I really like Laphroaig Quarter Cask. So much flavour and it won't break the bank either.
It would be interesting to use fractional distillation, say at 60C, 80C, 100C and maybe 150C, to see what fractions are generated. That might be a bit too scientific for Big Clive though.
I'm sure we could convince NileRed or Extractions and Ire to do it. Maybe Cody's Lab?
The word to describe the process that comes to my mind is "fractionation". By heating the whisky up you fractionate the components of the liquid into two fractions, the compounds which are volatile below and at the working temperature of the water distiller (100C?) and then compounds which aren't. I would guess you vaporise off the alcohol, aromatic hydrocarbons (phenols etc), water and the leave behind the microparticulates and certain tars from the cask and peat. The brown goo looks pretty disgusting and may well contains stuff like ash. I must admit I suspect I would far prefer Ledaig (unfractionated).
Well, it's already separation into fractions. Only two fractions, mind, but still.
You mean the same as fractioning (fractioning tower) in the oil industry to produce petrol, paraffin etc from the crude oil.
Yes, when he was struggling I was shouting "Fractionating" at the screen
I love how your brother described the remnants as if "the entire Amazon rain forest exploded in the distillery"... I have a clear image and taste in my head... 🤮
Excellent. Very interesting indeed. My late father belonged to a Whisky club, and, after he died, I had the difficult job of disposing of several full bottles, and loads of testers full of Whisky. Nobody else in my family likes it, so, very bravely, I disposed of it, over several months, in the correct manner, ie, through my body. A hard job, but somebody had to do it.
Fascinating.:)
Loving Big Clive's distillation series, and the extra expertise from you takes the project up a level.
I don't have the means to repeat Clive's experiment, but what you discribe is like when your bottle's last dram came out and you filled it up with water halfway and let that sit for a week or so. The some 300 mL of water in the empty bottle take up all residual smoke tones and it makes for an smoke flavoured water.
I imagine adding alcohol to that and you get very light whisky. Not the original thing by a long shot, but a fun thing to try once with an otherwise useless bottle.
"I have this idea for a new wallpaper...we just skip the middleman and draw the mold on the walls right away"
I cannot decide which brother to love more!
imagine my surprise when I was watching both channels, to see at some point do a video together.... my mind was blown.
Love this back and forth between brothers!
'separation and bonding together' - a metaphor for brotherly love (ahhh)
I do wonder if the removed oil can be used like that artificial smoke stuff some people use to give stove cooked food a barbecue flavour
Beware of projectile ear wax while tasting : )
Loved the double-trouble review,... The PEAT aspect I can get straight away,... cutting, stacking & smelling it in my grannies cast-iron stove,... the distilling part I take from my home (hobby) attempts to mimic French brandy (calvados) after living in France for some years.
.
Great link up - SUBSCRIBED.
all good fun, enjoyed the collaboration between the two of you!
The brown gunk is most likely tannins, oils and aromatic compounds, which usually are dissolved and dispersed fine throughout the liquid. Even sawdust from the barrels...
1:07 no. it IS a distilling (distillation). distillation is just a process of separating liquids by their boiling point. "distilling" of whiskey at 78°C and producing of distilled water at 100°C are the same.
what Clive did is distillation of whiskey at 100°C which separates ethanol AND water from components with higher boiling point (fusel oils and other junk)
(rectification is also a process of separating liquids which involves some boiling and steam trickery but is completely different from distillation performed by Clive)
“Rectification......aye”
I swear I’m an adult but I’m literally dead laughing
I think from an analytical perspective, this process could actually be somewhat valuable, the residue would be more likely to be from the cask and the distillate would most likely come from the spirit, it's a good way to see what the makeup of a spirit is and where the flavours come from, if they're from the cask or if they carry over from the spirit.
I came here from Clive due to my interest in electronics early 2020, and now have 10 bottles of single malt.
Wow, I did not expect it to reconstitute and be somewhat palatable!
Fun fact: _clear_ is not the same as _colourless._ The former refers to whether you can see through or not (the... residue... would be an example of something not-clear and brown-coloured). The distilled whiskey, sorry whisky in this case, is both clear _and_ colourless, while the original whisky would likely be brown and clear.. It's not really possible for a solution to be colourless and not-clear, however, because it would have to reflect light of some kind, and thus would have a colour.
Coming from Clive's channel, I enjoyed this. I look forward to more.
From a distiller's perspective this will be Christmas all over (but better this year)! I write this prior to watching the video.
Deconstructive rectification would be the exact term. Anyhoos, loved this. As Ralfy made the face about Irish Cream (wonderful face that said it all), I would like to share my version of it. Melt down your favourite dark origin chocolate into fresh cream, pour in whisky, drink warm on a chilly night under the stars.
The best description that I have heard for Laphroaig Is wet mittens on a radiator. Montreal , Canada.
Thank you!
Your sacrifice, in the name of science, has saved me from the efforts involved in thinking up such an ordeal and then attempting it. Cheers! 👍
Unveiling the process used to make alcohol beverage by industrial means...very informative !
As an American Bourbon Drinker, these two videos have been quite humorous to watch :D
I don't understand anything you are talking about, but love listening to you explain it.
I can't believe the years I've watched both of your channels and never even considered you two are brothers. For some reason it makes me like you both even more!
Rectification is a form of fractional distillation, in this case you have two fractions
Thank you Ralfy ! I've been interested in your channel for a while now . Until very recently , after the purchase of some hearing aids enabled with bluetooth , I could not enjoy your witty opinions . If not for some pandemic related stimulus money I would still be unable to learn anything from your experiences . I was very happy to see captions enabled on this video . I'm sure all of your hearing impaired fans will also appreciate this addition .
Very interesting these collaborations. Cheers Ralfy.
I am not much of an alcohol drinker so I wouldn't normally find this channel. I'm not even sure how I found bigclivelive, but I do know that I have enjoyed these videos between the 2 channels. Very fun. Sad that there won't be any more.
I LOVED THE SURPRISE ON YOUR FACE WHEN IT WENT BACK TOGETHER WELL . I FEEL YOUR PAIN I HAVE A LITTLE BROTHER AND HES HEAVY SOME TIMES .
Please do more. I will watch them!
Clive didn't appear to do the usual thing here - he left the residue as it was found, and then you remixed it with the extracted spirit (in the correct proportion ? I couldn't tell). But previously, he's tasted and kept the extracted spirit while reconstituting a liquor using the residue and a cheap vodka, diluted to approximate the original strength.
I'd be interested to know how that would turn out, especially given that the extracted spirit retained quite a lot of the Laphroaig character - presumably because those creosote notes are a similar fraction to the alcohol, and stay with it.
The "whisky people" I've known would be more likely to use the word "sacrilegious" to describe what Clive did.
On the other hand, I'd love to hand them a sample of that clear stuff *without telling them what it was first* to get their reactions. As you said, some, perhaps many, would find it preferable to traditional full strength whiskies.
On the other other hand, in a world that has "wine coolers" and similar abominations, I'm not certain I want to see an explosion of "accessible" clear whiskies.
Now that is interesting. I wasn't expecting the resulting liquid from mixing the two components to resemble the original whisky but it seems to.
Nice review. Enjoyed this series of reviews.
Rectification! Buttocks clenched!! Used to love Islay whisky's Laphroaig being the favourite but in later years I found them all to be too 'chemically' tasting, in your words "notes of TCP". 👍 😝
Yeah, antiseptic isn't what I'm looking for in my beverages 😆
It smells of old paperclips and 47 grams of uncooked pasta. LOL
I love your flavor and odor analysis, Ralphy!
The cloudiness of the residue is due to the immiscibility of the oils present with the water. It is what happens when absinthe is dissolved in water, and why it (almost) completely cleared up when you mixed it back into the spirit. I suspect that had you added more spirit, it would have cleared completely (based on the relative proportions of spirit and residue that were produced).
i was not expecting those results at all. very interesting.... WELL DONE LAD'S : )
How inteŕesting that you mixed it together and it got somewhat back to where it was :)
The entry level Lappy isn't the Select. The entry one costs about $80 in Australia, the Select around $95. The high end 25year one is .... $700. We've got to pay off the national debt somehow!
Omg Ralfy! Just got recommended your "Benefits of a Long Brisk Walk" video. Amazing. Everybody should watch this! Would you ever consider doing more videos similar to this? That is of course if you haven't already and I've a rabbithole awaiting me I was hitherto unaware of ...
A mild and gentler and more accessible Laphroig? I'm in. That got me to order a bottle of Select to give it a try as I know I can't stand the full slap-in-the-face peatiness of the original. So, thanks for exposing this, as it's new to me.
I was watching both you and Clive for years before I knew you were brothers. What a wonderful world
Hear Hear
Once upon a time, I discovered Big Clive. I loved his channel; not just because I dabble in electronics, but because his voice was so pleasant and relaxing to this stressed out working class yank, that he was my favorite late-night TH-cam indulgence
The problem being that I am quite fascinated by electronics, so I was regularly staying up too late refusing to miss a second of a video I hadn't yet seen.
And along came Ralfy. I do love your channel, legitimately. I do also love whisky, though generally of the Bourbon variety. But my low brow taste is mystified by your descriptions of single malts, and I hope you're not offended, but I watch mostly for the bedtime story factor more than the whisky advice factor.
Anyway. All the love. Thanks for doing what you do!
I did the same to Laphroaig once by accident by leaving a glass of it in -20C for about an hour (outside). The taste became sweet and nice and only slightly phenolic.
This is a marketing gold mine to the plebs
Laphroaig *The crystal casket*
I don't really find it surprising that the cloudy residue left in the purifier had barely any smell to it. To smell a liquid it has to evaporate, and the cloudy liquid is the part of the spirit that had the highest evaporation point.
I have really enjoyed these adventures. Thanks for the entertainment!
Great discovery, this Channel (thank you, Clive!)
OMG!! BigClive just done an "Electro-Boom" on the Whisky......
I think it's a case of context specific jargon. What Clive is doing is "distillation" in most contexts (such as in chemistry jargon (I think) or in non-jargon usage) but in the context of alcoholic beverage jargon, "distillation" has a more restricted meaning. This is a fairly normal phenomenon in jargon and I wouldn't be surprised if there's a term for it in linguistics jargon.
It's sweeter and much more cloudy because you didn't "respect" the scaling... That tiny amount of alcohol should have only been reconstituted with a teaspoon of the phenoly liquid. If you pour the rest of the "big" bottle of phenoly liquid back into the rest of the big bottle of alcohol, you'll get a much sharper and much more ashy casket tasting Laphroaig.
Good flight test Ralph, made perfect sense . . . which was surprising . . . not used to it . . .
maybe, in the interests of balanced beaver juice, Clive could fry the rectum of something Canadian next time : )