Brazilian wood hacks whiskey aging | AMBURANA barrel experiment
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- What if an exotic wood barrel could "age" flavor into a tasty whiskey in days instead of months / years? We're talking about Amburana oak. A fun fad or the future of whiskey? Go to TryFum.com/WHI... and use code WHISKEYTRIBE to save additional 10% off your order today.
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Do you guys send it out to belgium
Because I wanna try that whiskey
Love those bottles about 2:30 in where do you get them?🥃😎🍾
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Hey Whiskey Tribe, Sorry to drop this in the wrong spot, but wanted to ask if you can do a tasting for this with Bri Bri and I spose The Dan too, just for an expert's thoughts. Maybe try getting some empty barrels from Australia if possible, too?!! Thanks guys, LOVE your work.
Guys come on talk to me do you guys Ship whiskey to belgium
There's a company here in Brazil that sells these kits with cubes of diferent indigenous types of wood. One of the partners have a very cool masters degree dissertation about the influence of diferent indigenous woods on flavour profile. Amburana, Castanheira and Bálsamo usually produce my favourite cachaças.
What is the company name, do you know?
Dornas Havana
Manda o link dessa tese
And now my Saturday can start.
It's used a LOT in Brazil. My favorite kind of wood for aging here. The one thing I hate in whisky ageing is that it only uses oak, on Brazil we use a lot of diferents kinds of woods in ageing
Do you know if gunpowder tree has ever been used? I'm thinking of making a barrel of that.
@@festerallday Neverheard of someone using it. You'll need to know what kind of oils the bark have that the alcohol will extract, and if it will be edible or just strait poison
@@neto00740 I know that it's a very useful tree. The wood burns to pure charcoal (used in making gunpowder), the seeds are full of Omega-3, and the bark produces hemp. It's in the cannabis family
Not every wood is suitable to make barrels. Oak (especially white oak) is good because evaporation is particularly low as far as I know.
Of course experimentation is always great :)
@@festerallday you can always just try staves/chips in a glass/metal container if you don't want to make the barrel or worry about it leaking
Here in Brazil we have a malt whisky called Caburé from Lamas Distilary (finalized in amburana casks) and you guys should taste.
The barley is smoked with a special eucaliptus species and it's absolutely different from all malts made around the world.
Do you know the species? We have a bunch of plantations of different types of eucalyptus here in Hawaii. Many are crossbreeds planted in the 1920s in an attempt to make different paper and lumber cultivars
@@festeralldayI'm from Hawaii too. Where you from, magnificent bastard?
@@rubbaslippaz I stay Puna. Mauka o Pahoa
Smoked in eucalyptus? Wont you just be drinking Vicks at this point
@@Dragon4eva there are varieties that don't smell like menthol. Like paperbark or robusta
I have been following you folks for some time now. I enjoy your presentation very much. I am 80 yrs young and very new in distilling and whiskeys. Although, I have made ale for decade. Another one of my many interests over the years. After your intoduction to Amburana wood, I ordered some chips to try in my American Oak aged Bourbon. Wow, is all I can say. The nose and the flavor profile seem to be quite different. In simple terms, what I was smelling and what I was tasting are quite different. The taste is great.
Keep up the good work. You are very informative. You have taught me a lot.
I watched this video and was very interested in how the amburana would affect the bourbon. I just left the crowded barrel and tried the a/b in a flight. The 6 day amburana aged bourbon was one of the best bourbons I’ve ever had night and day difference. If your in the Austin Texas area definitely need to come by and taste this
Another wood used for cachaças here in Brazil is "Putumuju", but it's a real protected wood, hard to get a barrel, but the ginger notes are insane.
I just want to say that originally i wasnt wild about Brianna, for some reason, but she's more than won me over and her presence lends a ton to these videos. Humor and charm in droves. Hail Brianna!
Oh Novo Fogo is a fantastic cachaça!! I really appreciate that distilleries are really, genuinely starting to push some boundaries now. We are coming up on the golden era of Whiskey
I've been experimenting with hickory aging. I don't like it much, but I discovered something which might seem interesting. I only have a small, air still set-up, so my batches of shine run to just a few gallons, tops. I made some corn and malt mash, which resulting moonshine I aged with toasted hickory sticks and unprocessed hickory/pecan pellets. A month with the hickory and I could tell it was not heading in a direction I liked, so I redistilled it and soaked it with large toasted white oak chips, my standard. But it came out way, way smoother and nuttier than any other batch. The month on hickory did something really nice after the redistillation.
Here in Belgium we have a brewery (atrium) that ages a stout in amburana barrels. It's sooooo good!
I'm brazilian and recently I went to an artisanal cachaça distillery and they had cachaças aged on various different casks, including umburana which is very traditional but also oak and others, I have to say that cachaça aged in oak tastes a lot like scotch whisky, but umburana is still my favourite due to its woody sweetness
Cachaça aged in american oak taste nothing like scotch whisky. They're are totally different destilates (whisky from malt mostly, at least for the flavour, cachaça from sugar cane) and you can tell the difference in taste.
Interesting results and I know it is a bit of a trend right now, but I am nervous about encouraging use of a wood that is listed as endangered
Part of the deal with amburana is if it’s cut and not naturally separated from the roots somehow it doesn’t produce the sought after flavors and aromas. It kind of protects itself in that way. Deforestation is the biggest killer of the species.
Seeing you tasting cachaça makes my Brazilian heart very warm. PLEASE make a video tasting more cachaça
She's my absolute favorite. Nobody has more fun than that young lady! I'm always thoroughly entertained when she's in the videos!
I did a single quart one time with a chunk of ipe wood that I charred. It wasn't bad. It had some chocolate and caramel notes to it. Awesome with a good cigar.
it's a popular one to toss in a barrel with dark beers, too. amazing wood
I've never seen Rex so nervous. This is an amazing episode!
The opening with Kung Foo Fighting was perfect!
Hi. I've been watching for four years. You both have taught me so many things about bourbon. I just purchased the A-B that was offered. I can't wait to try. Rex you are the best.
I am currently aging two small barrels one cheap pine with earlytimes bib and 2nd charred oak barrel with old grand dad 114 and like you found out it changes really fast I’m leaving mine for 1 month each
Just got the shipment … wow what a difference! First off the Bardstown is AMAZING. I want more. Much much more. And the amount of character that shows up in the Amburana in such a short time is nuts. Thanks for doing this.
That intro was GOLD 😂
Just got the AB Comparison, the difference is stark and impressive for only six days. I ordered a pair of spirals of the Amburana to give a shot with some whisky's I've had hanging around for a while right after I finished my first tasting of both bottles. I really appreciate how it changed not only the nose of the bourbon but also the flavor and burn. The color is only slightly different but everything is is noticeably changed.
Damn good idea. I have a couple bottles laying around that are good but just too boring for me to bother drinking when I have so much better stuff around. I'm going to have to try this to see if makes them something worth drinking.
You guys need to review Brazilian whiskies from Lamas Distillery. I would love an episode of that!
Bosta de whisky. Union e lamas, qual o pior é uma luta!
Can't wait for these guys to get into Brazilian cachaça and Brazilian Whiskys now
It's moments like these that I wish I was in the US, just down the road from your distillery, and not over here in Australia. I'd love to try the A v B bottles.
My first introduction to Amburana whiskey was a bottle of Koval single barrel rye finished in Amburana barrels. 👌 highly recommend.
One of the only channels (work places, for these three) that you can talk about hard wood all day long and not get HR called on you. :D
We have a distillery in brasil that actually produce special batches of whiskey maturated on amburana, it's awesome
The destilary is called "Lamas"
It’s too bad there isn’t a channel like this for rum
Always look forward to these videos. So well done.
That was probably the fastest I've ordered something from a youtube channel yet. Added a Wheated Eleanor as well since I have maybe a 5th of my last bottle of it left, and it's my anniversary pour since my wife and I were married at the lil chapel on the Wizard Academy grounds.
I want the kind of relationship you guys have. Seems like theres never a dull moment
Just picked up a couple of bottles, OMG 😱 it’s really amazing what amburana does to the whiskey!
i wish you guys would be able to ship product overseas to europe just to get to try some of the golden nectar
Very happy to see this video, hope you guys try more types of cachaça. Imagine that in Brazil there are 7 very commonly used woods for aging cachaça plus over 70 that you can find around. The blend variations are endless.
I like the name being Daniel's Fault. I vote we go with that👌👌
Here in Brazil we have a great distillery called Lamas. They have a bunch of delicious different whiskies
Don't forget the "Union Distillery" as well.
One of The Best and mostra expensive cachaça is aged in bálsamo wood. This wood adds medicinal and herbal notes.
The extra aging is freaking awesome! The initial bite of ethanol is replaced with notes of wood that are complex and funky. They turning quickly into toasted marshmallows. The glass, once empty, leaves a very pleasant cinnamon scent.
Taste followed the smell, a perfectly golden marshmallow just starting to blacken. The bourbon bite is replaced by funky wood, just a touch of grass and alfalfa.
Please make this again!
I love both but the brazilian one is really special. It ramped up the cinnamon and brown sugar and added ginger and nutmeg. It's like some sort of amazing high proof christmas punch.
Got mine in the mail today, and HOLY SHIT that stuff is POTENT! Like I thought Rex was full of shit with his reaction... I'm convinced he was holding back. The Standard bardstown is great, if a little on the nose for bourbon. But the Amburana completely takes over. Its soooo strong and it's incredible that it was only in the barrel for 6 days. I bet 2 days would have been perfect! Or maybe just a wash lol. I will say aside from the dominating amburana (think sticking your face into a christmas fruit cake while chewing big red), it definitely gave the whiskey a softer feel, and dare I say "smoothness"... but I think my next pour I'm going to go a 1:3 ratio with regular bardstown and see how it goes.
Thanks so much for giving me the opportunity to try these two side by side. Having never had an amburana finished whiskey... I'm honestly scared of them now lol... but at least now I have an idea of what I'm in for!
Edit: had to update... Couldn't handle the straight Amburana... but I did add some Makers cask strength at a bout a 3:1 and it's amazing! That amburana lingers tho... So I think after I have the fellas over for a tasting, the amburana is going play mixer for me.
So freaking excited!!! I love amburana barrel whiskeys
City Steading has used that wood in their mead and raved about it.
somehwere out in the great big world there is a barrel select of Whistlepig Old World finished on Amburana made for Argonaut Wine & Liquor in Denver, Colorado- tastes just like cinnamon toast crunch.
I've been watching you guys since before whiskey biscuits and I've always enjoyed your content. I don't drink hardly ever but I've tried a couple whiskeys. I've never been able to get past the alcohol burn, but I still love watching you guys. I've even gone so far as making my own alcohol such as hard cider and even mead, but I still don't drink it. Is it weird that I love learning about different alcohols but still don't enjoy drinking it?🎉
Oak and eden does an amburana spiral in at least one of their bottles. I dont have a referent for the same whiskey non-spiralled, but that one is very sweet, cinnamon, and nutmeg. Also too much in that direction neat. Interested to see what you find.
Too many of the buy links are broken but the a/b buy looks sold out. Too bad. Guess I'll have to get the wood and give it a try. Great episode.
In brasil we actually put an amburana seed in a bottle and thats how it ages
Coming off of my Patreon question. The cigar malt from starlight is this exact wood. I got peaches and cream with cinnamon, so totally in line with your notes. Fantastic whiskey and oak, hope to see it more
such a great episode. this sounds amazing. cheers
Very entertaining even for someone who has not drank in a long time. I really enjoy watching.
From a new subscriber ✌️
I tried cachaca and liked it. Now i am curious about whisky further aged in Brazilian wood.
Ordered the A/B and was finally able to order a bottle of Eleanor, I feel like a kid at Christmas lmao😂😂
If you are interested, I am a co-owner of Wild Hare Distillery in Tempe, AZ. We just introduced an amburana rested agave spirit. On our social, not the website yet (that new). I'll send you a bottle if you wish. Amburana is amazing.
I just started this exact experiment yesterday with a single barrel Starlight Rickhouse Select from Huber's and some Aburana wood spirals that I bought from Amazon. I am trying to replicate their "Cigar Batch". Looks like now I can pull the spirals on out by tomorrow morning. After just 5 hours there was already a very distinct change to the nose and flavor.
Loved this episode. I’m curious as to how much you were putting in each small bottle and how much volume was in each small bottle? Some of the sites that sell amburana chips say 1-2 grams per liter. That’s a tiny amount!
Went to the website 2 days after this went up and its sold out lol. Working weekends kills yet another bit of fun for me.
I bought an A-B kit, can't wait to try it out.
Lost Spirits has a pretty incredible rapid aging system that they invented.
Amburana aged cachaça and Cigars are made for each other. I'll bet It will be a pair to match with whiskey aged in it.
Put a chunk of it in a 1/2 gal of turkey 101 and sample it after 48 hrs and every few hr after to find your personal sweet spot.
Maybe this should be a thing for Method & Madness to try... That way more can try it out...
Good on you springing to get the barrel shipped intact, rather than as staves and reassemble.
This is insane, What I want to say, is I hope this doesn't impact the actual tree population, if this is able to be maintained? Or if these trees are able to be farmed? This could be a huge game changer for whiskey in general, especially for new distilleries, being able to open up with an Amburana whiskey? Exciting to see where this goes.
It looks like this isn't currently plantation grown like a lot of sustainable furniture making lumber. It also doesn't look to be a good candidate for plantation growth as it grows slower. Most likely the only way to sustainably havest is through conservation and rotation. Hypothetically if the tree takes 12 years to grow to havestable size designate 12 regions and plant 1 per year with extra trees and harvest them/replant every 12 years.
You know you're living the good life when you don't know what day it is. Especially Friday.
I sometimes mix Argentina whine with Irish whisky I might drink gin if there was a English holiday recently.
Can you try Brianna's Marijuana barrel next?
Rex has gone from Mooch to Mad Scientist... Impressive.
Not only is dude staring at the barrel, but he checked his invisible watch... I fell out of my chair😂😂😂
what an awesome experiment
Been using it on my stouts and spirits. Gotta go easy with it from my experience .
Ya'll need to try RD One's bourbon finished with amburana staves. It's great stuff for $65
Flash Dance seems like a good name for it...
Those cinnamon notes like snicker doodles are exactly the flavors i got when i had a bottle of Novo Fogo cachaça. That to me begs the question: if that's what you're getting, how does that compare the the Novo Fogo Kolibri cachaça you can buy at total wines and more?
I have a new idea for the Will it distill series,
Try Werthers Caramel Candy, dunno we’re it came from but it seemed like a fantastic idea
I've had amburana matured cachaça from Minas Gerais, splendid liquid
This is so cool and interesting, I'm looking forward to seeing more about this in the future, and any other types of wood experiments 😃
Have you looked at Lost Spirits distillery? they have tech that duplicates the aging of 30 years in about a week! You should check them out they are really cool!!!
Y’all need to come up to Wisconsin ASAP
Fantastic editing
I am also known for my speedy wood, both in, and around the bunghole.
😂
i love the tina clip
Can’t wait for mine!!
Awesome video
Can't pass this up......just purchased. Looks like I'll be looking for some staves or cubes for my new make, white dog!!
I actually think you should devote a series to cachaça....go down to Brazil and throw around some gringo money for a while....immense rewards await
Bah! The first time I get there fast enough to buy it and I have no money in my budget! I hunger for marshmallows and ginger snappy Christmassy goodness!
Cool episode
Dang missed the sale. Damn Family vacation
Thank you.
Maybe put stuff into the amburana barrel on Fridays, so you can check it on Monday and then have multiple days to check and let it grow? 🤔
cool experiment
Amburana is used for aging cachaça in Brasil. Cachaça is a spirit made of sugar cane.
As a brazilian I always knew this was gonna happen, sadly I didn't get a chance to invest in this.
I'm brainpoisoned enough by mashups that I was really expecting to hear "AM I MORE THAN YOU BARGAINED FOR YET" during that intro.
Has the whiskey come out of the barrel? I'm hugely curious for an update on this one.
Now i want to know if these barrels with solid whiskey if aged for 5 years if its too long or will it make it better?
Time to get this and toss it into my latest mead.