It won't ever be the same as anything 20 years old but it can certainly be good. This stuff is pretty straightforward: shake well-distilled alcohol with wood dust at elevated temperature. Done: more or less the same chemistry (and its amount) taking place in a small fraction of time. Just filter well afterwards.
He’s hitting 94 and 95 points from some of the top professional and snobs in the world.....I’d say he’s doing something right!!! Even as it flies in the face of the draconian traditional that force insane prices for a small amount of liquid out of those willing to pay the premiums.
I made 2 gallons of sour mash beer and then I filtered it siphoned it and concentrated in the freezer several times until it wouldn't freeze anymore now I got a really good tasting freezer whiskey I currently got it soaking with some Jack Daniels wood chips that I've used before but I just put them in the air fryer so they're good to go again
What are those UV lights doing to the tannins though? Whiskey flavors arent just wood polymers. Theres a complex matrix of flavors, cant get it perfect every time
That's right. The charring of the wood inside the barrel when they first make it has a filtering/absorbent effect on any impurities in the alcohol while it ages in there. I wonder if he has taken this into account?
It's been soaked in peat bog water in sack's of grain malted so it sprouts and ready after drying it out for fermentation process pretty silly for a alchemist lol
That's what we Scottish moonshiners do use bog water with old sack's left to soak for days till sprouts then dry it then put it in the mash all fineley ground down to a Powder try it your self if you want a decent single malt scotch whisky 🥃
1. I've found that the best way to do a project you want to do is to start and figure it out as you go. Sometimes you might fail but experience is the best way to learn. Obviously plan well, but just do it. 2. I can imagine the electricians thoughts when he asks to disconnect all his power and route it to lighting in his barn.
I've always felt like there are a few skillsets in this world that are essentially super powers if the person truly knows what they're doing. Computer science, for example, has the potential to create worlds within worlds we've yet to even dream about. It can service us in our day to day lives, completely transforming the way we interact with this world. And yet at the same time the person who knows how to build these systems knows exactly how to destroy them. And so in this digital age an expert computer scientist with the will to do harm is dangerous. Chemistry is very similar in that it's another way in which we create and destroy what's right in front of us. With the right knowledge and materials an expert chemist could theoretically make anything. And on some level they're practically one in the same. This man reverse engineered the aging process. And though he won't say how he did it, I'm certain he studied the mechanisms in how liquor ages, studied how to recreate the function of these mechanisms, and studied how to raise the potency of this process. Shit like this is deeply inspiring. Because when you sit back and observe from a distance, you come to realize that the vast VAST majority of EVERY thing in this world was created by a person. And before the hands gave birth to these creations, they existed only as ideas. When I look at someone like this, I see just another person quite literally warping reality with their vision and determination. And that's powerful shit.
If you can measure your end result, and have a process that you can repeat and slightly change. That's all you need, penetrating opposites to the very end and beginning
I wonder what other kinds of organic materials you could dissolve with radiation into booze. Also I absolutely love it how when an industry gets oligopolistic and enshrined they get the government to cover their backs against newcomers, but someone just goes and outcompetes them anyway. This guy is the Elon Musk of liquor !
When talks about abomination being peaty well am Scottish and that means years agot they would soak there malt rye or barley it's put in sack's in peat bog water cleanish water it's to sprout the grain for fermentation process I've done a few runs of whisky and multi grain 160 proof after temper down to 120 -60% alcohol love my own made none of this shit a slow run but better quality 💯👌
Love the booze peddling and anti-competitive licensing/regulation across America while some still think "drugs" are bad and people should be imprisoned and global wars fought.
There is more to it than that to get the aging you want, you want it smooth so you need to get rid a lot of the aldehydes ester and fusel alcohols but not too much because they are important to the taste you do this with fugacity vacuum distillation enhanced with ultrasound in your base 40% alcohol I use Hennessy for cognac, Jameson for whiskey, but use what you like, then put in large clear glass jars and connect to pump system that occasionally cycles the alcohol to mix with a little bit of air, add barrel chip after charring French oak for cognac, English oak for whiskey, again use what you like then break the chips down with UV light and ultrasound water around the jars, finally strain out wood bottle drink later.
I like what he is doing but I disagree with product naming. The words bourbon or scotch mean something specific and if you call your product that when it isn't, that is false advertising. "Theft through deception" including lying by omission would still be punishable under a libertarian legal framework.
If he can really mimic the taste of expensive scotch for a fraction of the cost, I don't think it will matter what he calls it. Call it Davis Brau and it'll sell.
username Yeah, but the resulting products of each process are almost identical. I agree that it should be obvious to consumers whether a drink is aged in a barrel or artificially, but to forbid his spirit from being called bourbon despite being identical in composition can be misleading to consumers. Should lab grown meats be forbidden from being sold as meat? Growth hormone that is extracted from genetically altered e. Coli instead of cadavers forbidden from being sold as Growth hormone? There are a million different ways to manufacture a toothbrush but the manufacturing process shouldn't change the fact that the end product is still a toothbrush.
Mr. Rotundus The following example is purely theoretical. If organic crops were virtually identical to "non-organic" crops. It would still be fraudulent to call "non-organic" crops organic regardless of how close to they are to actually organic crops. Similarly Scotch is called that because it comes from Scotland. It doesn't matter how similar your whisky is to Scotch, if it isn't from Scotland it can't be called Scotch.
Fuck, im an idiot, I used the example of "Bourbon" when I should have said whiskey. 100% agree with you there, slipped my mind that the definition of Bourbon is barrel-aged whiskey.
Yes, but the naming standards like Champagne, Scotch, etc are merely held onto these days to keep out competition. People love scotch, but if you make whiskey outside of Scotland in the same exact manner as Glenfiddich, and it tastes indistinguishable, you would have to label it "Single Malt Whiskey" instead of "Scotch". It is simply anti-competition, nothing more. It is no different than D.C. and NYC requiring cabbies to have an extremely expensive badge to operate a cab.
This may be a fancy new chemical process, but moonshine distillers have had processes that age liquor fast for years. A similar process is to take about a 2 inch cube of wood, leave it in the bottles, and leave the bottles in the sun. Shake about once a week. Another process is to drip the liquor down a willow pole, with each foot being equivalent of about half a year of aging. They say that you could age liquor 8 years in a minute with this method. Still, a commercial product will help diversify the industry.
I'm new at this "barrel aging" thingy. My spirit of choice for nosing & tasting is "Old Smuggler" and "Ardbeg 10". School me please, what would I gain by aging and how long to age? Thank you kind Sir . . . ;)
It can be done in reverse and work very very well. The reason is takes say...10 years for a whiskey to become fulfilled is because not that much of the pure alcohol is in contact with the oak barrel. So you reverse the equation. Take some everclear...pour it into a mason jar with chunks of toasted oak. Cut it with water to your liking...in 10 days...you will have a jar of 10 year whiskey.
Whiskey is aged in dark wear houses.. wooden buildings exposed to the weather.. to rapidly age whiskey, use a 10 gallon oak charred barrel and put it in a room that gets 110’ for a few hours then 50’ for a few hours.. repeat 6 times a day.. after 2 months you have 10-15 year old taste
Yeah, no, that's just bs, he just does that speed aging some brewers do on their kitchens, the light thing is just bs and he built a prop for it, he's combining his knowledge on brewing and prop making to sell what is basically a homemade whisky
Once I was very fortunate to taste 300hundred year old whisky. Natural whisky that had been hidden out of reach of Human Hands for around Three Centuries " Oh my Word" that Whisky was the best ever went down the so easy with the slight smokey taste in fact very mild. Then my whole belly warmed up so much I had this unique glow. Try knock up a batch of that to be frank I very much doubt No amount of Chemistry could mimic Three Centuries of fermentation.. Maybe a gentle movement in the barrels might help...
Alright, I got an idea. Get Bryan Davis and Don Livermore and put them in the steel cage octagon like they use in MMA. Force them to fight to the death over whether the majority of esterification is due to the oxidative ethanolysis in the porous structures of the wood or because of the UV degradation of the hemicellulose/lignins. Ring the bell and watch them duke it out.
It should be the goal of every industry to be regulated by the government. Regulation reduces competition which is an existential threat to the entrenched businesses.
It’s videos like this that make me think by the time my kids go to college, if they even want to it will look completely different. Here’s a guy that gave himself a chemistry degree for free without the mandatory years of indoctrination classes that have nothing to do with what you want to learn.
I admire what he is doing and his accomplishments, but quite honestly the world doesn't need more whisky drinkers. I like that he is breaking barriers to competition. That's what Henry Ford did with the car industry.
I like the way this guy thinks. I've personally learned more from Wikipedia and open courseware than I did in my entire 6 years of college. Not convinced I got my money's worth out of my college.
Learn about the dirty little secret of whiskey...do a search on youtube for "Common Man Cocktails". Rum and vodka, too. All the hype aside you are consuming flavored ethanol. Drink responsibly.
They don't have strict definitions for what makes a whiskey, they have strict definitions on what makes a bourbon and stuff like that. Which makes sense I guess. Kinda the same regulations really dope cheeses have in Europe. So people can't lie about their product. The real problem with the industry, I think, is the cost of entry. Also I'm of the mind where I think people should be able to distill if they want to. You can legally grow weed in my state but you better be using that still for your lawnmower.
Update for you and similar way to ageing and "Oaking" spirits. Also buy the least expensive neutral spirits (Vodka or Ever Clear) and add wood chips, herbs and/or spices to it. I saw a few reviews and now just ordered a kit from: barrelcharwood.com/ you'll be glad you did. it takes less time and volume than small barrels. I think you'll be glad you checked this out. ;
..... Is this dude me in 10 years?.... Couldnt find anyone to get me booze... So might as well make it myself.. The only 16 year old that was making a decent jar of shine.
I am speechless I think honest your best of best. I understand the chemical engineering cause & effect 100% true 100% true Not going lie to you It's 100% true Amazing
3:43 i have a sudden urge to play Kerbal Space Program.
The guy actually looks somewhat like Jebediah Kerman in human form.
Fun fact: Most of Kerbal's music is royalty free. Thus why you sometimes hear the 'VAB' music in other places, and one of the orbit themes here.
You are an American innovator. Everyone in college should see this. All you need is an idea and work. Learn what you need to do solve your dream.
It won't ever be the same as anything 20 years old but it can certainly be good. This stuff is pretty straightforward: shake well-distilled alcohol with wood dust at elevated temperature. Done: more or less the same chemistry (and its amount) taking place in a small fraction of time. Just filter well afterwards.
I want to see how his products stand up to others in blind taste tests. Most posh foods don't.
maybe not... but, that's the great thing about innovation and competition - the market will decide.
He’s hitting 94 and 95 points from some of the top professional and snobs in the world.....I’d say he’s doing something right!!! Even as it flies in the face of the draconian traditional that force insane prices for a small amount of liquid out of those willing to pay the premiums.
@@69CamaroSS proof?
RedboRF www.lostspirits.net/awards
you missed the point
I made 2 gallons of sour mash beer and then I filtered it siphoned it and concentrated in the freezer several times until it wouldn't freeze anymore now I got a really good tasting freezer whiskey I currently got it soaking with some Jack Daniels wood chips that I've used before but I just put them in the air fryer so they're good to go again
What are those UV lights doing to the tannins though? Whiskey flavors arent just wood polymers. Theres a complex matrix of flavors, cant get it perfect every time
That's right. The charring of the wood inside the barrel when they first make it has a filtering/absorbent effect on any impurities in the alcohol while it ages in there. I wonder if he has taken this into account?
This guy is going to piss allot of people off. 😂
remember to allot a lot of time to find parking in the public lot...
a lot*
6:00 "we call it a heavily peated malt, and I have no idea what that means" .... ??? Really tho? What?
That doesn’t fare well when the owner doesn’t understand those words... but I guess I can only judge after I taste it
@@tacodias true that
It's been soaked in peat bog water in sack's of grain malted so it sprouts and ready after drying it out for fermentation process pretty silly for a alchemist lol
That's what we Scottish moonshiners do use bog water with old sack's left to soak for days till sprouts then dry it then put it in the mash all fineley ground down to a Powder try it your self if you want a decent single malt scotch whisky 🥃
1. I've found that the best way to do a project you want to do is to start and figure it out as you go. Sometimes you might fail but experience is the best way to learn. Obviously plan well, but just do it.
2. I can imagine the electricians thoughts when he asks to disconnect all his power and route it to lighting in his barn.
Stuff like this is why I subbed to Reason. Keep it up!
Yes, and I can turn lead into Gold and pennies into Silver. I also have a cloudbusting machine that can make it rain.
$50 and up puts them close to the existing Islay age statements. I was expecting them to really undercut the competition and shock me.
Unfortunately the governments cut forces the price up. It is stupidly expensive to get the licences and cover the constant inspections.
I don't want technology in my bourbon. I want Kentucky sweat and tears.
I've always felt like there are a few skillsets in this world that are essentially super powers if the person truly knows what they're doing. Computer science, for example, has the potential to create worlds within worlds we've yet to even dream about. It can service us in our day to day lives, completely transforming the way we interact with this world. And yet at the same time the person who knows how to build these systems knows exactly how to destroy them. And so in this digital age an expert computer scientist with the will to do harm is dangerous.
Chemistry is very similar in that it's another way in which we create and destroy what's right in front of us. With the right knowledge and materials an expert chemist could theoretically make anything.
And on some level they're practically one in the same. This man reverse engineered the aging process. And though he won't say how he did it, I'm certain he studied the mechanisms in how liquor ages, studied how to recreate the function of these mechanisms, and studied how to raise the potency of this process.
Shit like this is deeply inspiring. Because when you sit back and observe from a distance, you come to realize that the vast VAST majority of EVERY thing in this world was created by a person. And before the hands gave birth to these creations, they existed only as ideas. When I look at someone like this, I see just another person quite literally warping reality with their vision and determination. And that's powerful shit.
If you can measure your end result, and have a process that you can repeat and slightly change. That's all you need, penetrating opposites to the very end and beginning
I wonder what other kinds of organic materials you could dissolve with radiation into booze. Also I absolutely love it how when an industry gets oligopolistic and enshrined they get the government to cover their backs against newcomers, but someone just goes and outcompetes them anyway. This guy is the Elon Musk of liquor !
Cheers
I about passed out when he explained what he did to the antique furniture.
One man's trash lol
For a good cause :)
its like synthetic diamonds (which I love) but I want to see a lab report saying its safe to consume
Much like how tobacco lobbies enough to disallow honest testing of vaping products, I doubt this will get a quality independent study for a long time.
scockery Well I think synthetic diamonds are vegan, so they must be healthy.
EtOH is carcinogenic, hepatotoxic and an endocrine disruptor. Safe to consume? You kidding, right? Maybe booze is not for you
As someone form Kentucky, I can assure you the bourbon industry will be fine regardless of quacks like this.
@Steve Sherman The Japanese use the same traditions as Scotland so fuck of with your hipster anti-logic.
@Stevospeedo japanese sources whiskey as well
@Stevospeedo how? The first comment said japanese makes better whiskey. I simply said they source whiskey, in which they do.
@Stevospeedo It took you two years to come up with this?
When talks about abomination being peaty well am Scottish and that means years agot they would soak there malt rye or barley it's put in sack's in peat bog water cleanish water it's to sprout the grain for fermentation process I've done a few runs of whisky and multi grain 160 proof after temper down to 120 -60% alcohol love my own made none of this shit a slow run but better quality 💯👌
Took my 1st of many to come tours on June 1st 2019. I must say it was amazing. The crying of the puma scotch is amazing. Got myself 3 bottles.
Love the booze peddling and anti-competitive licensing/regulation across America while some still think "drugs" are bad and people should be imprisoned and global wars fought.
@Stevospeedo before 2 am: moral. After 2 am: immoral.
Look up agorism and counter economics :)
Not even using uv lighting?
Someone tell him.
Stanton High I'm sure he's figured it out by now.
Someone tell him what? Tell me! I thought uv skunks alcohol?
He did say it was secret. Expect obscurity :)
Any seeds from the American Chestnut tree available anywhere? There's an industry waiting to happen right there.
How To Age Spirits | Barrel Char in a Jar Liquor Aging...search for it on youtube, using rum and gin.
What an AWESOME story! I love that Reason does these kinds of videos!
There is more to it than that to get the aging you want, you want it smooth so you need to get rid a lot of the aldehydes ester and fusel alcohols but not too much because they are important to the taste you do this with fugacity vacuum distillation enhanced with ultrasound in your base 40% alcohol I use Hennessy for cognac, Jameson for whiskey, but use what you like, then put in large clear glass jars and connect to pump system that occasionally cycles the alcohol to mix with a little bit of air, add barrel chip after charring French oak for cognac, English oak for whiskey, again use what you like then break the chips down with UV light and ultrasound water around the jars, finally strain out wood bottle drink later.
I like what he is doing but I disagree with product naming. The words bourbon or scotch mean something specific and if you call your product that when it isn't, that is false advertising. "Theft through deception" including lying by omission would still be punishable under a libertarian legal framework.
If he can really mimic the taste of expensive scotch for a fraction of the cost, I don't think it will matter what he calls it. Call it Davis Brau and it'll sell.
username Yeah, but the resulting products of each process are almost identical. I agree that it should be obvious to consumers whether a drink is aged in a barrel or artificially, but to forbid his spirit from being called bourbon despite being identical in composition can be misleading to consumers. Should lab grown meats be forbidden from being sold as meat? Growth hormone that is extracted from genetically altered e. Coli instead of cadavers forbidden from being sold as Growth hormone? There are a million different ways to manufacture a toothbrush but the manufacturing process shouldn't change the fact that the end product is still a toothbrush.
Mr. Rotundus The following example is purely theoretical. If organic crops were virtually identical to "non-organic" crops. It would still be fraudulent to call "non-organic" crops organic regardless of how close to they are to actually organic crops. Similarly Scotch is called that because it comes from Scotland. It doesn't matter how similar your whisky is to Scotch, if it isn't from Scotland it can't be called Scotch.
Fuck, im an idiot, I used the example of "Bourbon" when I should have said whiskey. 100% agree with you there, slipped my mind that the definition of Bourbon is barrel-aged whiskey.
Yes, but the naming standards like Champagne, Scotch, etc are merely held onto these days to keep out competition. People love scotch, but if you make whiskey outside of Scotland in the same exact manner as Glenfiddich, and it tastes indistinguishable, you would have to label it "Single Malt Whiskey" instead of "Scotch". It is simply anti-competition, nothing more. It is no different than D.C. and NYC requiring cabbies to have an extremely expensive badge to operate a cab.
This may be a fancy new chemical process, but moonshine distillers have had processes that age liquor fast for years.
A similar process is to take about a 2 inch cube of wood, leave it in the bottles, and leave the bottles in the sun. Shake about once a week.
Another process is to drip the liquor down a willow pole, with each foot being equivalent of about half a year of aging. They say that you could age liquor 8 years in a minute with this method.
Still, a commercial product will help diversify the industry.
That is the liberalism we need taught in our facilities of higher education, not that intersectionality bullshit! Power to this smart summabietch!
I'm new at this "barrel aging" thingy. My spirit of choice for nosing & tasting is "Old Smuggler" and "Ardbeg 10". School me please, what would I gain by aging and how long to age? Thank you kind Sir . . . ;)
This dude is both chill, funny, and hella genius. Jack of all trades.
It can be done in reverse and work very very well. The reason is takes say...10 years for a whiskey to become fulfilled is because not that much of the pure alcohol is in contact with the oak barrel. So you reverse the equation. Take some everclear...pour it into a mason jar with chunks of toasted oak. Cut it with water to your liking...in 10 days...you will have a jar of 10 year whiskey.
Rubbish. You don't have a freaking clue... you just should drink milk...
@@laszlotortei-zh6ev It's just math...and physics. Sorry if you aren't following.
I don't drink liquor much at all anyway...it's a poison.
You are a hero to craft distillers would wide.
Whiskey is aged in dark wear houses.. wooden buildings exposed to the weather.. to rapidly age whiskey, use a 10 gallon oak charred barrel and put it in a room that gets 110’ for a few hours then 50’ for a few hours.. repeat 6 times a day.. after 2 months you have 10-15 year old taste
Yeah, no, that's just bs, he just does that speed aging some brewers do on their kitchens, the light thing is just bs and he built a prop for it, he's combining his knowledge on brewing and prop making to sell what is basically a homemade whisky
Once I was very fortunate to taste 300hundred year old whisky. Natural whisky that had been hidden out of reach of Human Hands for around Three Centuries " Oh my Word" that Whisky was the best ever went down the so easy with the slight smokey taste in fact very mild. Then my whole belly warmed up so much I had this unique glow. Try knock up a batch of that to be frank I very much doubt No amount of Chemistry could mimic Three Centuries of fermentation.. Maybe a gentle movement in the barrels might help...
Alright, I got an idea. Get Bryan Davis and Don Livermore and put them in the steel cage octagon like they use in MMA. Force them to fight to the death over whether the majority of esterification is due to the oxidative ethanolysis in the porous structures of the wood or because of the UV degradation of the hemicellulose/lignins. Ring the bell and watch them duke it out.
It should be the goal of every industry to be regulated by the government. Regulation reduces competition which is an existential threat to the entrenched businesses.
I hope it won't have an overpowering hint of apple
*the American Chestnut is not extinct, just not many left. Largest American Chestnut forest left is in my town
Technology excites me! Great vid, Reason.
You just can not get 20 year old whiskey in 6 days. What you get is 6 days old whiskey.
Ksp music 😎
My favorite part is when they taste tested the 2 and compared them side by side!
I was waiting for this video to go towards the free market argument. Nice one guys.
EXCELLENT VIDEO 👍 sticking it to the man.
politics has always been used to create laws and regulations to stifle competition
So how do I do this at home??
So throw some wood in some cheap alcohol and shine some UV lights on it for 6 days.
Awesome informational educational video experience Y'alls God Bless Ya 🙏
pretty damn good idea blasting wood with light to make it flavor your spirits faster
Amazing, Can I learn more in details about this technology? Thank you
It’s videos like this that make me think by the time my kids go to college, if they even want to it will look completely different. Here’s a guy that gave himself a chemistry degree for free without the mandatory years of indoctrination classes that have nothing to do with what you want to learn.
I admire what he is doing and his accomplishments, but quite honestly the world doesn't need more whisky drinkers. I like that he is breaking barriers to competition. That's what Henry Ford did with the car industry.
"You invented a time machine, and all you can think about is whiskey!?" - to paraphrase the Mike Teavee kid from Charlie and the Chocolate Factory.
How about to use this light technique, together with ultrasonic, all in space without gravity??? You can get the millenial whiskey!
I like the way this guy thinks. I've personally learned more from Wikipedia and open courseware than I did in my entire 6 years of college. Not convinced I got my money's worth out of my college.
The TH-camr himself got pissed, he gave you the sickest bg.
Props for knowing your audience
wow :D im little skeptical of this but i hope he can really succeed
TH-cam taught me how to play chess so I believe he learned chemistry exactly how he described
So..... you are eating wood ...... that’s what you are saying ....😏
Nah, it's pretty much ceased to be wood at that point.
But Dean, that's not as funny.
More power to you, JACK!
placebo is up there with taste when it comes to marketing drinks, knowing its not really 20 years wont do much for many, its the art of it
If it's the same as the real thing, I don't see why not. But of course I wonder what the price correlation is between this and actual 20 year.
Learn about the dirty little secret of whiskey...do a search on youtube for "Common Man Cocktails". Rum and vodka, too. All the hype aside you are consuming flavored ethanol. Drink responsibly.
That is the way to learn a skill! This guy is awesome
I wish I was more like this guy
Normally I’m a sucker for tradition but in the case of aging
Fuck that just streamline the shit out of that one
They don't have strict definitions for what makes a whiskey, they have strict definitions on what makes a bourbon and stuff like that.
Which makes sense I guess. Kinda the same regulations really dope cheeses have in Europe. So people can't lie about their product.
The real problem with the industry, I think, is the cost of entry. Also I'm of the mind where I think people should be able to distill if they want to.
You can legally grow weed in my state but you better be using that still for your lawnmower.
Update for you and similar way to ageing and "Oaking" spirits. Also buy the least expensive neutral spirits (Vodka or Ever Clear) and add wood chips, herbs and/or spices to it. I saw a few reviews and now just ordered a kit from: barrelcharwood.com/ you'll be glad you did. it takes less time and volume than small barrels. I think you'll be glad you checked this out. ;
this is so inspiring!
Electrician of the year!
I can't help but think if there was actually something to this he would not hide behind all the art school crap.
Our hero Bryan needs to unlock terroir. Certain prized Scotch malts aged in a dunnage warehouse next to ocean take on tasting notes of the ocean.
The American chestnut tree is not extinct
wow this guy is cool.
So the Lysander Spooner of Liquor.
Awesome
Now if only I didn't have moderate to advanced Leaky Gut/IBS to actually buy and drink this mans products
What a Champ! Such dedication and ingenuity
Great video
That's fucking Merlin
Can we get an expert blind testing his stuff against whisky?
..... Is this dude me in 10 years?.... Couldnt find anyone to get me booze... So might as well make it myself.. The only 16 year old that was making a decent jar of shine.
This comment section really cracks me up. Barley educated apes hollering at the fancy machine they can't understand
Yea its like when they figured out a way to make fake leather, hyped up at first but worthless in the end
Hey reason, you should have thrown this guy a bone and highlighted where to buy his stuff.
It's a nice idea but I couldn't imagine a suitable substitute for whisky
Cool video but American Chestnut isnt extinct
How much is lost in the process? "Angel shares" per say...?
Seen this same process used on moonshiners show years ago.. not an original idea . The actual inventer was on the show years ago showing the process .
Don't ruin single malt for me...
Yeah, well, I can't afford to mortgage the house for that gear?!
I am speechless I think honest your best of best.
I understand the chemical engineering cause & effect
100% true
100% true
Not going lie to you
It's 100% true
Amazing
I googled the American Chestnut. It says it's not extinct. What gives?
SCIENCE!!!
This thing and this man are fucking incredible!
Hope he moves to NH.
So he figured out chemistry by going on a wiki-walk?
Amazing
Amazing!!!
I hate autocorrect? World wide.