Ep 186: Ardbeg Dark Cove Single Malt Scotch Whisky Review and Tasting
ฝัง
- เผยแพร่เมื่อ 7 ก.ย. 2017
- Today we do a review and tasting of Ardbeg Dark Cove single malt scotch whisky.
Check out the Instagram account @whiskey_marketing_school
** Can I donate a whisk(e)y for you to review in The Whisk(e)y Vault?
Of course! If you’re interested in making a tax deductible donation towards our whiskey selection, head on over to:
austinwhiskyvault.com/whisky-d...
** What's with the necklaces?
Rex is a whiskey mooch. His necklace is a manifestation of pure glory - forged from the irradiated bones of eagles and wolves. Also a tube sock.
See the origin story here: goo.gl/JMc2Hr
Daniel is a whiskey sommelier. His necklace is a token of his sommelier level, and he trains whiskey sommeliers at The Whisk(e)y Marketing School in Austin Texas.
**A Whisk(e)y school?
Yup. Here are a few things we believe.
** You don’t have to be a snob to appreciate and love great whiskey.
Whisky and Whiskey (it depends on where it’s from) have been an important part of cultures around the world from time immemorial. Whiskey is a part of the very fabric of Western society, and in most places, is as common and accessible as beer.
Like Jazz and wine, snobs have predictably hijacked whiskey appreciation, spoiling our natural, common connection with it and creating a false dichotomy of “good whiskey” and “bad whiskey.”
It’s time to break through the emotional bias with facts and science. That’s what this school is about.
** The only valid definition of “good” whiskey is “whiskey you like to drink.”
Learning how to share your love of whiskey in a way that connects people to the history and the story has more to do with public speaking and storytelling than it does with facts and tests.
The best way to learn about whiskey and share that love is to drink whiskey and talk about it with friends. Study the history, find the stories, and discover the culture and the methods that have been developed over hundreds of years. That’s what you’ll do when you attend The Whisk(e)y Marketing School.
** You don’t need a marketing degree to learn how to share your love of whiskey with the world.
There's an old saying, "In business, it's not what you know... It's who you know."
Regardless the industry you're in, most people are clumsy and ineffective when it comes to "networking" because they ignore a very important rule - Relationship First, Business Second.
There's a tremendous amount of curiosity about Whisk(e)y today. It's a great excuse for you to gather a group of people who want to have fun and learn something new. The Whisk(e)y School teaches you how to tap into that curiosity, and share your love of whisk(e)y in an unpretentious way. You're demonstrating knowledge, expertise, and an engaging personality - things valued by every gatekeeper, in every industry.
Or would you rather hand out business cards and cross your fingers?
Learn more at www.whiskymarketing.org
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1. Daniel: "I'm gonna let you experience this in silence"
also Daniel: talks nonstop for the next ten minutes haha
(sorry, Daniel)
2. I am an American, and very familiar with southern style big fluffy biscuits, but because Daniel always referenced a "biscuity" flavor in reference to Irish (and sometimes Scotch) Whiskey, I just assumed he was referring to shortbread biscuits from the UK. (sorry, Rex)
hahahahahaha too true.
Fun Fact: "Ardbeg" loosely translates to "Damn fine whisky". One of my faves.
for science!
Whiskey Vault #fakeinternetscience
I just drove 10 hours and the video I pull up as I try to stay awake for a little longer is y'all. Keep doing what you're doing you glorious gentlemen.
10 hrs?? Hoping there's whiskey wait for you at the end.
Biscuits means drop biscuit with sausage gravy!! Rex, your 100% correct. Maybe you should get Some butter cookies for the next show.
Mike S. Droppin' truth bombs.
The only biscuit in american is the one you put sausage gravy on. I think as punishment Rex gets a mooch pick. Bless his heart.
Also, Yes. I agree with Daniel.
Buttery Shortbread biscuits..... and gravy flavors in my whiskey.
Drinking Ardbeg while watching this fine video about Ardbeg...winning at life!
Found out I lost my job yesterday. So I did the responsible thing out went out to buy a nice bottle of scotch (monkey shoulder being responsible in this situation). Turned out they didn't have it so I left with JW black label on special.
Proceeded to sit and taste and ran into a few things I have not truly experienced my self (that I had learnt from you two).
- adding water = more aggressiveness and flavour. Pretty cool to actually see that. But it also seemed to me that it moved the flavours apart from each other. Each flavour becomes more defined and easier to separate from the mass of other flavours.
- Have never been able to understand/find the "raisin" flavour in scotch. So I ate a box of raisins and went back. Now it beats me over the head. Not sure how I couldn't see it before. Ditto apricot and honey.
- Finally managed to pull apart peat, char and salty. Had not been able to really separate these in the past. It was just a giant blob of flavour to me.
So thanks lads :)
Still It you should look at these things as a blessing in disguise, yeah you lost your job but you got whisky and an opportunity to focus on distilling and your TH-cam channel.
Still It, that sucks about the job - but you're a smart guy and I have no doubt that you'll land in your feet. Glad to hear you're able to pull apart the flavors. We'll raise a glass to you and your next adventure. 👍
I got laid off at the end of June, so I feel your pain there.
Discovering whiskeys and truly pulling out the different flavors has been great, and this channel has really helped me with that. Seeing how whiskey responds to water, ice, chilled without dilution, etc. gives your mind something to do and keeps muscles in shape.
Good luck to you, and remember to treat yourself once in a while, unemployment sucks, and we deserve happiness and good drink.
Terry Dolan haha yeah for sure. Yeah hopefully have time for a few extra videos ;)
Rex yeah, truly appreciate the info the two of you share. Cheers team awesome!
Dan is dropping knowledge. I'm from Louisiana and I was tracking on the English biscuit reference.
Rex let Dan know that good talent is challenging to work with. That's the price of magnificence.
Stay Mooch Strong.
You saying Dan is magnificence?
I can't wait until one of you smells leather and says football and then start arguing if its a soccer ball or an american football.
i already know who'd be right. *ahem
In Texas a football is a football and soccer isn't a sport haha.
Actually now that he calls cookies biscuits Dan isn't Texan anymore
oohhh, going for the throat! i hope daniel sees this one, hahah
Rex of course Daniel would be right, football would be a game were you use ur feet predominantly to kick a BALL, not throwing an egg around
I already bought a bottle of Ardbeg damn it! My wife won't let me buy another, and I've been eyeing the Corryvreckan. Glad to see another review of Ardbeg all the same.
I'm with Rex on the Biscuit debacle. But I'm glad that what Daniel was referencing is a cookie. That makes more sense from a tasting perspective, and it is more appealing! You keep him in line, Rex!
WisdomForWizards, 👍👍👍
Don't worry Daniel I grew up in Texas, have never been to Europe and I still understood which biscuit you were referring to unlike some people
I mentioned a few weeks ago I found the Ardbeg Special edition box that came with a free sample of Uigeadail and Corryvreckan, well I finally crumpled to temptation and bought the box.. but as I was pulling it off the bottom shelf I noticed the Bruichladdich sampler special edition box and I couldn't help myself. I'm full of regret though I know in the long run it will be worth it to sample 6 expressions for the price of 2.. I just wish America released more smaller sampler bottles of whisky and scotch.
(Though full of regret, I really enjoyed the Ardbeg 10.)
Tried it at the bar I work at - dram and draught
It is phenomenal. Butter, toffee and peat is what I got
I was so close to sending you a bottle of this when I made my donation but decided to go with the Lagavulin instead since I already had Corryvrecken in there. Kinda wish I woulda stuck with it now seeing how much you like it. You could've had it months ago!
This is currently my favorite scotch. Regardless of how much is in the cupboard, I will buy a bottle if it's on the store shelf. Please help!!! :D
I was going to request you review this release before searching your videos. So happy you're a fan as well.
To Daniel,
While I was born, raised, and still live in California, my mother is from England and ensured we always had shortbread tea biscuits in the house. Rest assured, I knew what you meant.
Top 5 easily accessible (in both senses of the word):
1) Wild Turkey 101 Bourbon Whiskey
2) Bulleit Rye Whiskey
3) Powers Gold Irish Whiskey
4) Crown Royal Canadian Whisky
5) Glenmorangie 10 yr Single Malt Scotch Whisky
I'm pinoy and was raised in the Ph and I never had biscuit and gravy growing up. Biscuits to me are equivalent to cookies. I'm with Daniel!
What a bloody great whisky Dark Cove was! Tried a good few at the distillery last month. Loved it :-)
I'm a southerner. Biscuit is what you put sawmill gravy on for breakfast.
guys congratulations on exactly 16.000 subs
A biscuit is a thin crunchy - usually round - sweet treat! Never got why Americans called what sounds like a scone, a biscuit, it's a scone or maybe even a dumpling but it's not a biscuit
I agree, Daniel is right.
Et tu, Leonardo?
I'm British.
Cookies are a subset of biscuits, pertaining to those that are of American origins. For example, a soft biscuit with a large diameter and chocolate chips would definitely fit the description of a cookie.
What's wrong, however, is Americans describing gingernuts, shortbread or digestives as cookies. They're not anything like cookies.
What i hear you saying is, I'm completely right (forever) without any exceptions. Yes? Cool.
Rex
I did start the comment by pointing out my background. Just meant to explain the way those words are used in my locality.
Rex
Might also point out that US words are fine for US inventions. Oreos are harder, typically like a biscuits, but are a US thing so I would happily call a cookie.
For me it's about respecting the origins
P.s. I might also be a bit salty about baked goods at the moment; still angry about Bakeoff moving to channel 4
Well said sir!
Rex, get your shit together. Daniel is right about what a biscuit is. Representing the great state of Ohio here #TeamBiscuit
Your biscuit argument kinda proves one of your primary rules of whiskey which is that all the flavors you enjoy are subjective and that the power of suggestion has a huge influence on the flavors you experience. Rex, whenever Daniel said "biscuits" you thought he meant like southern biscuits and butter with honey, and if I recall, you usually agreed with him in that flavor profile. The whole time he was tasting an entirely different thing... so like... does it really matter? But also. 'Murica. Southern biscuits all the way. Daniel, you have a real funny way of saying cookies...
I think when talking about a Scotch or another whisky from across the pond, biscuit means cookie, but when talking about a bourbon or other American whiskey, then biscuit means, you know, like biscuit and gravy type biscuit... This way you're both correct!
Hey , love your content , would like you to try Method and Madness Single Malt Bourbon and Sherry barrels , amazing Irish , thanks as always
Dan is actually right in this case the biscuit he is referring to is generally small and usually just wheat or chocolate, cookies are big and have chocolate chips in them. A biscuit, in most English speaking countries, is a flour-based baked and shaped food product. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers although when googling cookie it's considered as a biscuit fro some reason XD.
I love ardbeg but it's so expensive over here in Australia. The only one under $100 is the 10 yo at $87, all the other variants start at $130+ the cheapest I've seen dark cove is $180
I'm English so a digestive is a biscuit for me and if you don't know what a digestive is its a buttery ass wheat based thing you dip in tea. would recommend.
Ok, I looked up the TTB regulations (because I'm that guy). According to the TTB, a "malt whiskey" much be "Whisky produced at not exceeding 80% alcohol by volume (160 proof) from a fermented mash of not less than 51 percent malted barley and stored at not more than 62.5% alcohol by volume (125 proof) in charred new oak containers."
Daniel was correct about the definition of bourbon, though. I would probably say that the distillery needs to get its labeling straight, if not for compliance, for clarity.
"Single malt Bourbon"
"Vegan Meatloaf"
"Shotgun Silencer"
What do all of these have in common?
They make absolutely no sense, yet they exist
I have only tried Ardbeg 10 and Uigeadail. I like peated whisky but I tried the 10 a couple of years ago and didnt love it. I tried the uigeadail as I bought it as a gift for my best man. We cracked it out the other week and my GOD it was nice.
Also, when you say biscuit, I automatically think of rich tea biscuits
Have they reviewed the Uigeadail? I love that whisky also and havent seen them review it.
I would love to see a Kirkland whiskey review
I'm Mexican, and I always took "biscuit" with the UK acception because, you know, Whisky. In short: Daniel is right.
OMG, you really double-posted!! Pure evil, man.. Pure evil. hahahaha
same, minus the Mexican part
Ardbeg Dark Cove vs Laphroig Lore?! I think yes
Just received my glencairn glasses in the mail today, these whiskys are gonna be an experience.
YES!
When I hear the word biscuit I think English biscuit's aka cookies. This may be because my Grandma always said biscuits when talking about cookies, she moved to the US from Scotland, so I guess I have always leaned in that direction.
Love the show! How have you not reviewed the notorious Blue Label yet?? Please do!
Avid viewer and love the videos!
Islay whisky's are fast becoming my favorite!
How dare you review one that I can't get! (know anyone that sells drams of this?)
Slainte!
In the Northeast US, when we hear biscuit we think dog biscuit. 2d place savory biscuits that are usually sides to big dinners. Third place, cookies. (That last one may not be true, but I added it for Daniel's sake.)
Hmmmmmm... I thought we were friends.
I always knew what Daniel meant by biscuit but for the sake of this argument and that of 'Murica...the Mooch is correct about what is actually a biscuit.
As regards Biscuit Gate...
Rex while you may have been born (or hatched) in the US, you still speak English. Well a close approximation of it anyway and as such a biscuit is a biscuit. A cookie is a type of biscuit and what you call a biscuit is in fact a scone. I think Daniel should restrict you to Fireball until you accept this.
First time commenting to you guys. I want to say, Thank you! I started watching you guys and have dove into bourbons. After watching your reviews, my first bourbon was the Angel's Envy. Afterwards, I tried the Four Roses single barrel. Also, I have taken the time to try out Eagle Rare from Buffalo Trace, Henry McKenna BnB, and Russell's Reserve 10yr from Wild Turkey. I know you guys love Scotch, but I can't wait for each of the bourbon reviews you do. After watching more from you guys, I think Im going to try out the Jim Beam Single Barrel next. I wanted to know what other "Friendly" bourbons you would suggest?
I think you're doing exactly what you should be! Just keep carrying on with anything that looks interesting. Discovery is the best part.
Review cardhu gold reserve. Currently drinking it and oh my. What a dram it is. Sweet and smooth.
When I requested it, I was requesting that you would send me a bottle of Dark Cove.
Oh, well.
hahaha! a man after my own heart 👍
Did anyone else notice that Daniel failed miserably at letting Rex enjoy the dram in silence lol.
Ian Pett. I did. 😄
oops. not sorry.
In having had American style "biscuits"before it is safe to say they are not far removed from what the rest of us would call a scone (interestingly also believed to have Scottish origins). These puppies can be sweet (pinwheel scones, Devon tea etc) or savoury (bacon, cheese etc).
All of this to say, I'm with Daniel on this one. When he says biscuit I'm thinking shortbread, gingernut etc and it certainly makes more sense this way. You're more likely to get a grain's flavour come through from a biscuit when you have things like raisin, butter and ginger as opposed to...baking powder, sugar and salt!? Otherwise you're committing to a potentially conflicted flavour profile. Yup, definitely with Daniel on this one.
Arbelour (12), Blantons Single Barrel, Jack Daniels Single Barrel, Glenmorangie Original and Macallan Gold
I got the cookie biscuits that come with coffee at some places when he said that
you guys should do an Aussie whiskey! keen to hear what you think of starward!
OMG Rex got the tooth Sparkle
Danielle, I'm with Wrex on this juan. We now vote for you to change Biscut to scone, I'm quite sure this will clear things up. Rex, you get a few mooches for this whole Biscut nonsense.
I think I have to go with Daniel on the biscuit thing. It refers to shortbread cookies. I think Rex is equating biscuit to doughy notes. Having said that, it is 4,830 miles from Waco to London.
Perhaps for a Halloween episode Rex could dress up as Gandolf to Daniel's Hobbit.
GunnySGT1911 they are closer to Waco so I think Texas nomenclature applies
I've been eyeing this stuff at the shop but shied away so far. I will get to it eventually though because it sounds unlike whiskies I have tried thus far. This weekend I'll be dropping about 100$ on a Suntory Yamazaki 12. Slowly working my way through the best affordable Japanese whisky.
Found the last three bottles of this in DFW today...bought them all on-site! Un-freakin' believable. I would totally donate one of these bottles to the Whisk(e)y vault if it would buy me a training session with Daniel at the tower! 😉
I’m from Australia so by law I have to agree with Daniels definition of biscuit. It’s the original term used. Calling something else a biscuit would almost be like, I don’t know, calling a bourbon a single malt.
Here's my top 5:
Glenlivet 12
Talisker 10
Lagavulin 16
Tullamore Dew or Jameson
Bulleit Bourbon
P.s.: Here in Argentina we used to be taught British English in school, so older generations would call it 'biscuit'. But due to recent Americanization, younger people would call everything a 'cookie'
I am now on the Mooch Team... Daniel you were not born in England so there for it is a COOKIE. Regardless of where your name originates you were born in Texas and we dont call cookies buscuits.
So many great whiskeys you guys review , such a great community of drinkers we have. Can we just Come out and say that fireball should not be considered a whiskey ??
That's how we both feel.
the 5 most universally available whisky's that I like, you can get these every where
Balvenie Double Wood 12
Laphroaig 10
Benromach 10
Talisker 10
Lagavulin 16
Hi the Whiskey Vault! I'm new to alcohol in general, still learning about different kinds of whiskey by watching your videos. I'm reading a japanese comic about a bartender in ginza, tokyo, and one of the chapters was dedicated to the Macallan 1946. They say it's unique among Macallans for its strong peat aroma. I realize this is a rare bottle that you guys probably haven't come by, but I wanted to ask if the comic i'm reading is accurate in its description. Thanks!
Edit: I also realize its expensive af
I haven't tried it, but sounds about right!
New life Hack. Raw shucked oysters with a little sip of briney peaty Islay whiskey tossed right in the shell with those lil bad boys. Ardbeg and Laphroag are favorites. Slurp up and enjoy.
Love this idea
glen grant 12,ancnoc 12 ,bruichladdich isley barley 2010,glen garioch 12 ,and highland park 15
Pretty much any whisky in my collection is going to be accessible due to the liquor laws in my state, so I would put a vote in for The Glenlivet 15 french oak reserve.
I’m of 2 minds. Rex is right that biscuit means biscuits but I always knew Daniel meant, like, a shortbread tea biscuit
I am now a member of the Church of Moochiness myself. I find myself in a dry country, dry as in "NO ALCOHOL" (i.e. please feel sorry for me), as a visiting scientist. I work in a lab without my own equipment and supplies meaning I have to ask people for it or just take it. Benefits: I don't have to order anything, pay for it, or care for it when the stock is depleting. My fellow scientists are my Daniels now. Rex, you magnificent bastard, will you accept me as a disciple?
You have traveled the path of Moochiness admirably. There is 1 final test. Tell us, What... Is... A... BISCUIT???
Well, sensei/master/reverend/teacher etc. , I'm sorry to have to tell you that I'm European and that a biscuit, or as we pronounce it "bisk-we", is a cookie.
"You were the chosen one! It was said that you would destroy the Sith, not join them. You were to bring balance to the Force, not leave it in darkness!"
NOOOOOOOOOOOOO!!!
5 easily accessible whiskies : Lagavulin 16, Ardbeg 10, Ledaig 10, Kilchoman Machir Bay and Benromach Organic... by the way, Daniel is right on the biscuit war ;)
Hey guys! Still watching every video in between morning classes once released...always entertaining and insightful. I've found Glenlivet 12 and Glenmorangie original 10 delightful and the dalmore 12 to be a work of art. I've begun introducing myself to some smokier blends as a smooth transition, such as the budget johnnie walkers which have just enough smoke but don't rip my head off thankfully. My question for you guys would be to explain the concept of malting: what is it, why it's beneficial, and which grains are malted. I have a vague idea but would prefer official explanation rather than sounding like a buffoon in front of my other whiskey-novice friends.
Malting is the process of tricking a grain into germinating so that it starts breaking down the hard starches in the grain. This allows easier access to the sugars, which helps aid fermentation. You have to stop it between 24 and 48 hours to keep the grain from eating all its own sugar (which would prevent any fermentation), so you dry it. This, in scotch, is where the smoke enters the process.
Ahhh. That makes more sense. I knew it involved induced germination, but didn't understand it's purpose. Thanks guys!
in Australia biscuit refers to "cookie"
That's because you're intelligent human beings
This is still my favorite whiskey of all time. Whiplash Whiskey...
Wow, rewatching this and remembering the birth of the #BiscuitWars!
NZ - Biscuit is digestives, shortbread etc
hey guys, love the show! quick question: do you think there are certain consumables (cigars etc.) that compliment certain whiskeys? i found that hash and tobacco go more then wonderfully with a nice islay! would love to hear your opinion on that
I smoke cigars daily, and there's nothing better than that combination.
@Whiskey Vault What is the difference between one of these special releases that is the Committee Release and the regular special edition? For example, the Kelpie is offered in both. Usually the committee release sells out right away and the “regular” special edition is what you can get your hands on... is you have deep pockets!
I'm having trouble finding your Talisker section.
Tomatin Cu Bocan. I would like to see what you guys think of that one. After a half bottle, I still don't know what I think about it. I love the story of the name
I enjoy your videos, I use it as, more or less, a bench mark of whisky reviews. I would like to see a review of Maker's Mark... There are plenty on the web but I'm sure they would not be as entertaining as yours. Please and thank you...
Glad you're here! We have it on the list! Just need to get to it.
So going back to an old video, where it was recommended to do a blend of Henry Mckenna 10 and Glenlivet 12. It has become a favorite. Ive been prefering this even over Angels Envy. My next planned purchase is Michters American, but Im wondering if there is anything similar to the Mckenna/Livet blend that I should try first?
I have heard of the Jim Beam Kentucky Dram but its not near me and Ive havent heard much good about it.
Daniel is indeed correct. Rex I am afraid to say that the only pretention is in extoling ones own willful ignorance... come, join us in the lush green fields of enlightenment!
I'm Canadian so maybe I don't associate the word the same way, but I always thought digestive biscuits or something similar.
first of all, as an Irishman biscuits are digestives, custard creams and the misleading bourbon biscuit, stop called scones biscuit.
second, my most recommended and easily accessible whiskeys.
1.Teachers
2. Highland Park 12
3. Powers
4. Makers Mark
5. Glenfiddich 12
The sparkles are still going strong
I only saw 2
1:17 Rex's teeth
1:50 Daniel's beard
I did appreciate that the sparkle on Rexs teeth coincided with him being "The Talent". Really ramped up his cheesy factor in that moment
Thank you for this amazing whiskey bonanza channel! I'm learning more for every episode. My first ever whiskey was a Macallan 12 years, I then worked my way around different islands and bourbons but I haven't really bought any super expensive sorts. In fact the most expensive I ever bought was Jack Daniel's Sinatra select at the airport in Berlin. My question to you guys is which is the most expensive whiskey you ever tried?
Thanks for watching! I'll go ahead and answer the question here since you mentioned Macallan. The most expensive whiskey i've tried was Macallan M. It's usually $3k - $5k a bottle. I mooched it on this channel a couple times 😉
Rex cool! As I'm nearing 40 years I've eyed some 40 year old scotch and they are pretty pricy. What about Glenfiddich 40, a 600 bottle rare edition?
Sorry Rex, but im on Daniel's side of the biscuits war.
for the livestream : Old Pulteney 12 The Dalmore 12Ben Nevis 10Highland park 12Talisker Port Ruighe
Finally got my hands on a bottle of An Oa the other day and it's really good. Very different than any Ardbeg I've had too. There aren't as many heavy oils and the peat seems more delicate as it doesn't linger long on the finish. I do get more of the virgin oak influence than the sherry tho. A lot of wood, grass, and earth notes mixed with a little dark chocolate sweetness from the sherry. Def a more approachable Ardbeg for those getting into Islay whiskies. It's prob my least favorite of the core lineup but the others are amazing so it's tough competition.
I'm trying to get my hands on this one!
Whiskey Vault Looked up the closest Total Wine to the Wizard Academy and looks like they have it. www.totalwine.com/spirits/scotch/single-malt/ardbeg-an-oa/p/181703750?s=509&igrules=true
I'm with the European biscuit. I mean it's not just England, I've lived in Belgium, Serbia (native), Italy and Hungary and when you say biscuit they think of the same thing. Never saw an American biscuit though
If you saw it, you'd agree with me. Go ahead and switch sides now while it's still cool.
Daniel
Where does a dog go when it loses its tail? The retail store.😂😂😂
Maybe first time I've 100% agreed with Rex. Go back and edit each previous video with "he really means cookie". This is 'Murica Daniel... "Why don't you join the team and come on in for the big win!"
You are strong, wise, and attractive... as long you 100% agree with me. 😂😂
BISCUITS - Rex I'm English with Scottish heritage (my mother is a Scot). Your style of 'biscuit' doesn't belong in a whisk(e)y reference! Do you honestly believe that irish whiskey biscuit references refer to an American style of biscuit! Pull your socks up chap there ain't no gravy in whisk(e)y - your magnificence on this occasion is somewhat lacking kind sir - I'm with Daniel all the way on this!
Love you guys by the way - next to Ralfy by far the best whisky channel
Nice video guys! Do y’all know of an online store I might be able to find Dark Cove CR that ships to Texas?
In general, I use the word biscuits to refer to "American Biscuits." But in the context of flavor notes, I always interpreted biscuits as shortbread cookies. Even though I never personally described anything this way, upon hearing it, based on the other notes being described, I thought shortbread cookies were what was being referenced. From the U.S. by the way, not England.
Will you guys be doing an episode on Jura, and if so would it be of each version they make or just the original?
We'll be working our way through all of them at some point!
I'm with Daniel. Biscuit is the correct term for a "Cookie". Let's face it, a country which still uses Fahrenheit and Miles can't be relied upon for correct definitions of anything.
Too true
I have almost no experience with whiskey, and have had very little interest as I've always thought Jim Beam tastes like turpentine, and Jack Daniels is just hangover fuel, emphasis on fuel. However, watching you guys over the last few weeks has opened my eyes to new possibilities. Tonight I tried Glenlivit 18 for the first time, and I gotta tell you, I'm fighting hard to get past the turpentine, but it is so much fun to try something new like this and look for those notes you are always talking about. There were a couple others the restaurant offered that I recognized from your show. One was Oban 14 I believe, the other is Buffalo Trace. Which would you suggest I try next? Is there something else you'd suggest that's a little easier for a novice to tackle?
You're already headed down the right path. The only way in from novice to whisky lover is repetition to knock the high alcohol content down and make it background noise. Try our Top Ten for beginners list. It's a decent list compiled by the commenters
@Whisky Vault Just watched this episode for the first time, I love you guys. You guys got a great chemistry, and as much as I like Daniels new story telling videos, I miss the „old days“ with Daniel, Rex and Breanna (especially Breanna, she’s just gorgeous).
BUT! .. I know Daniel is the chancellor of a whisky marketing school .. sorry, that doesn’t mean he always has to act as a lawyer for the distilleries/brands.
Look, Ardbeg is a truly loved distillery with a „cult following“. There’s a reason for it, Ardbeg has a great house style and their core range was always consistently good. The Ardbeg 10 was always one of the best bargains of all entry level Islay whiskies.
Until they have started to release too many committee releases/limited editions .. And it’s not about a legitimate move to make money, Daniel. That’s a straw man and you’re not honest about it when you’re using straw man arguments.
Many Ardbeg lovers criticise the fact that Ardbeg releases too many mediocre whiskies as „committee releases/limited editions“ and charging big money for it. They are often times overpriced, and what makes it even worse, it seems they concentrated too much on the countless special releases while neglecting the core range.
The Ardbeg 10, the Uigeadail and the Corryvreckan aren’t as good as they used to be. And IMHO it’s first and foremost the cask management. It seems Ardbeg is using more and more weak, inactive casks for their core range while they reserve the better casks for the committee releases, limited editions and special releases.
And that’s a damn shame, Ardbeg is risking its reputation and I don’t think that’s a great strategy in the long run.
That’s just my opinion (and the opinion of many other whisky drinkers). Look, we whisky geeks aren’t mindless consumers, we don’t like being told „Well, we want to make more money, so buy that shit and shut up“.
Distilleries should listen to their loyal customers. They don’t have to agree, but they should take them seriously.
That being sad, I do love the Dark Cove. That was a fantastic release, the best special release Ardbeg has ever done.
It’s the best whisky on my shelf, or at least the most loved whisky.
Keep on rocking (and please give Breanna my regards, I f adore her).
What to drink for the live cast? Mellow Corn... 😁 It's actually pretty good stuff.
I agree. It caught me off guard how much I actually enjoy this one.
I knew you meant the English 'biscuit' Daniel. But, I lived in England for 2 years and, in light of the fact that we're speaking of a UK product (the whisky), I figured you meant the English biscuit. :-)