Rubarb is staples in the swedish summer but so is also strawberries but they not the same! Rhubarb's are sour and tarte until sugared to hell to use in pie and desserts. But then it is really good! But still nothing like strawberries :)
Regarding 6:30 , I've always wanted to aged one of my whiskeys in a new barrel and then use it for a red wine or a nice port. Maybe even throw an islay malt in the barrel and see how the wine holds up afterwards.
I agree completely with the M taste notes. Very rich on the dark fruit. It is as it it where a very expensive dark fruit punch. Hardly any alcohol burn if any at all. Nose gives off such a more satisfying experience vs. the taste.
thesherbet so essentially I should get a sample of it. The take it to a perfume master. Have the master match the smell. Then spritz it into a glencarren. Whilst drinking a glass of 18.
I have to say i appreciate your history lessons daniel and the spunkiness on this show. Great to see. Also i notice that Rex never gets any beard sparkle love. It is pre pubesant peach fuzz but is deserving of a sparkle. Have a good one guys
Humble video suggestion/request: Kilchoman 100% Islay 6th or 7th edition + Lagavulin 8 appearance. Two Islays of very similar age and general profile, but with interesting distinctions in production and maturation. Just a thought as I sip both in thorough enjoyment!
Just ordered my Whisky Advent Calendar, probably the only year I will be able to do it just due to the cost but I am looking forward to drinking along with the two of you this December.
Sugarland Shine distributes The Moonshiner's Apple Rye, which is a tasty, high proof clear liquor. Has some great pepper notes on the finish. Would be so cool to see it aged :-)
Just tasted macallan m tonight through a friend hence why I'm here trying to find out more about the history. On the palate I would have a very hard time to discern this from a macallan 12, its smoothness and notes of caramel and toffee when it first hits your taste buds makes this one of the best single malts to enjoy any time. Is it worth the $600 most restaurants ask for...? I suppose I am not yet that refined.
Two requests. Can't find a Glenlivet 12 review and would love to see it. It was my first aged Scotch and it literally blew my mind. Also, would love to see some bottom shelf love. R&R was a go to for me for years. Would love to see a tasting. Love your videos! Keep up the good work. Ps, "Rex, make a mooch dream come true and turn that bottom shelf R&R into a pour of Macallen M." 😏
I have a Glen Scotia bottle (57,7%) which feels like it punches me in the face every time I take a sip. Longest lasting bottle on the shelf. But I really like the Springbanks.
Huge fan of the Springbank 10, on my second bottle in two weeks... Planning on picking the 15 up next. I wish I could find the Hazelburn and Longrow in my area. No dice on the Kilkerran around here either :/
The name Kilkerran comes from the original Gaelic name for Campbeltown of 'Ceann Loch Chille Chiarain' (Kinloch Kilkerran). Which translates to Head of loch by the Kirk of Ciarán.
Y'all use the glen carin glass a lot in your tastings, probably more than the bourbon tasting glass. Which glass would you say is better for tasting whiskey in general?
Fairly new to your channel and love your videos. Heard you make a reference to Sir Ernest Shackleton's expedition and the whisky that was recovered and then recreated (I bought a couple of bottles). The story of that expedition is one of my favorite stories so even though I HATE being "that:" guy I do have to say, that yes Daniel you are technically correct that they all died. They have all died now. But amazingly enough, Shackleton didn't lose a single man on the expedition itself. All were eventually rescued.
So I have been drinking whiskey for a while and own Aberlor A'bunadh Batch 64, Auchentoshan 12, Baliverie 12 Doublewood, Four Roses Single Barrel, Jefferson's Ocean and Knob Creek small batch. I don't know if that helps you figure out my personal taste, but would there be a whiskey you would recommend for me?
Daniel, since you're into history here's why rhubarb way such an important plant: Back in the day when homesteads could only eat what they produced and then canned food for the winter, botulism was a serious problem as well as malnutrition from a lack of vitamins. Rhubarb and asparagus are both very early growing plants in the spring and were the first fresh foods that most homesteads could get. They helped provide vitamins that canned foods lose. Here in Wyoming it's not uncommon to find asparagus and rhubarb beds by old farmsteads and actually we have "wild" asparagus on my property. I'm sure this is true for much of the country that doesn't have long growing seasons.
Could you review Tyrconnel? Mayyyybe the whole line? If not everything, at least the 16 year and the Madeira cask? I visited the Kilbeggan distillery in June while I was in Ireland, and it was awesome! (Even though they don't really distill much there)
Aye Daniel 'never trust a Campbell!' We can sort of trust these folk though as Springbank and Kilkerran make some superb stuff, especially the former; they may have imo, the best range of whiskies out of all distilleries.
Was thinking of aging a blend of whiskeys and a little limestone water in a 1L oak barrel and adding a very small amount of a particular Teavana flavor, maybe a Tbsp, and maybe about three or four of their small Belgian rock sugar pellets, before sealing it up with the bung. I'm not a huge tea connoisseur or anything; honestly it was just the first thing that came to mind when I was thinking about how to access a bunch of natural flavors. I don't want to disclose the actual flavor or the bourbons in the comments section, but the tea is a sweet, fruity, nutty, and floral flavor. First, have you ever heard of this being done with different teas? And second, if it does sound like an interesting idea, would you recommend putting the leaves and other stems and stuff that make up the particular tea directly in the barrel, or steeping them first in the limestone water and pouring the strained tea into the barrel? And then, should it cool first or pour it in the whiskey while still piping hot? Please and thank you. This would be my first endeavor aging and creating whiskey flavors and wanted a professional's opinion first. If you want to know exactly what I plan on using to make a more educated assessment, I could message or be messaged/emailed. Thank you again!
I really like the salty iodine taste in Ardbeg 10 but the smoke is too much. I don't mind smoke, I like Lagavulin 16 and D.E. as well as Laphroig. I really like Bruchladdich non peated. So what would be a good whisky to try that has the big salty, brine flavor just not as smokey as the Ardbeg 10?
Can you guys do a video Copper Dog? It's a blended scotch from the Speyside, I've only tried it when I was in HongKong a couple weeks ago, and can't seem to find them in any of my local stores here in the states.
Just bought my first bottle of whisky because of you guys! I got myself some monkey shoulder! Really great starter whisky! Can you guys please review the bulleit bourbon? Awesome vids keep it up.
Hey guys cheers from Ontario ca, can you guys review Buchanans 12. This is a very popular drink here in California. It is the whiskey of choice for Mexicans. I tried Angels envy because of your channel and I fell in love with it. Now I tell all of my friends to get Angels Envy instead of the Buchanans. Thanks guys, I love what u guys are doing.
rubarb isnt anything sweet but where i live they make pies from it cuz when u dump a Crane full of shugar onto it it tasts like a nice fruit but naturally its very acidic
Rex I watched your list for beginners and I'd enjoy trying Elijah Craig Small batch and Caol lla 12 but I have a feeling I won't find that where I live. So I'll settle for something I can find easily.. So I'll get Jameson.
There is one question that i have that has always bugged me but i never can find a straight answer for. How exactly do you companies make these apple flavored whisk(e)y's? I understand how you can get the cinnamon and honey flavors but the apple somehow always baffles me.
Just to check, by "Shackleton" you mean "Scott". All of Scott's expedition died, Shackleton is famous for keeping everyone alive. It still makes an awesome whisky story either way.
I for one appreciate Daniel giving some background/inside information on the whisky's being reviewed. Although I think the Cambell's will make him eat his sporran for that remark. lol
I'm siding with Daniel again, I'm 21 and love prairie home companion having been subjected to it by my dad since birth haha. Cheers fellas, definitely going to try a bottle of this one
I love watching your guys show, however; I don’t like whiskey unless it is in a mixed drink, say an old fashion. Though from time to time I do ask my bartender, one I trust, for a whiskey that they themselves enjoy just in case I might like it. The problem is that each time I have done this the whiskey tastes like something I should clean my bathroom with. Now I do enjoy strong dark beers, and robust wines, stouts, porters, and pinot noir for example. Is there something that I can do to gradually ease my way in drinking and enjoying whiskey, or am I just a lost cause? Keep up the good work.
Not a lost cause. Just keep trying. Add water right up to the exact moment the alcohol burn subsides enough for flavor. Over time, add less water. Thanks for watching!
Not sure if you'll see this given it's from 3 years ago but: Kilkerran comes from the Gaidhlig - Ceann Loch Cille Chiarain (Kown lokH KEE-ah kHEE-ah-ren). Which means "Church of Kieran at the Head of the Lake". Which was the original name of the settlement before the vile Campbells got their hands on it.
I don't have the name in front of me but Google had something just today of a collection of 58 bottles of Japanese with playing card label s expected to bring about half a million dollars at auction. One bar In I think Hong Kong owns another complete set and ther are some other bottles that bar charges $70 -80 for one glass . I did quick math and came up with the bots originally retailed for about $37.00.
Just started out drinking whiskey/whisky and picked up Ainsley Brae Sauterness and Royal Brackla... and so far can tell there’s a difference but can’t put my finger on it. Should do a video on Ainsley Brae most of their stuff is reasonably priced. Side note coming from drinking craft beer. Keep up the good work.
I find it near impossible to drink anything other than Whisky whilst watching these videos. Right now, Longmorn 16... Why? Because I bought another bottle on Saturday so I could sit back and enjoy the 1/3 of a bottle I still had... This is a damn fine whisky. P.S: If you’re ever in London (England not Kentucky) check out a small place called Milroy’s iin Soho. It will not disappoint.
Ha ha ha... I like New York, though a big difference from York, which If I’m not mistaken is still stuck in the Middle Ages. I’m pretty sure it’s pronounced, Ye Olde York.
How many Glen(n)’s make Whiskey?! For each one in your collection, Rex must hand-wash and return a glass from his office. (You still wouldn’t get them all back)
Worst whiskey experience was my first. I went to, and I’ll even call them out ... The Farmer’s Table in La Mesa, CA. I was with a college class on an outing to a (supposedly) authentic Italian restaurant. I watched the first two Modern Rogue videos on Whiskey, with the third coming out once I left, and thought “I’ll try something, look classy.” So I asked the barman what a glass of whiskey would cost, which he beat around the bush. I asked what kinda he had, again he digressed like “They’re all good”, to which a classmate said “Not Fireball” & got the bar laughing. So, at the table, I order a still water no ice and whatever bourbon the barman would recommend, but just a small taste. Fifteen minutes later, I get an Old Fashion glass half full of a bourbon, which he didn’t even say which one; it could’ve been Buffalo, could’ve been Turkey, who knows. So I try it ... so rubbing alcohol & bitter. I tried the drops of water trick after putting some in another glass ... watered down and still bad. I ask him to take it back ... $15 for a drink I didn’t like or get helped on. Never going back there, hoping my next bourbon is good.
Whiskey Vault The restaurant as a whole failed. Too expensive, slow service, bad bar, worst Italian food I’ve ever had, poor customer service. Avoid Farmer’s Table at all costs. But ... if either of you are in San Diego, CA, I would like to show you the Ballast Point tasting room near my last job, see how your whiskey tasting skills translates to beer. Plus, they have beer & whiskey making supplies, grains, books, brewers pop in & out. You’d like it.
I really love the new host. I was convinced I wouldn't, but he's doing great. Sounds like Doctor Who. Every time I think, "there's no better Doctor" but then it just gets better.
Rhubarb isn't sweet! It's extremely bitter and in order to eat it you need to cook it with sugar and serve it along sweet things like strawberry hence strawberry rhubarb pie.
Ok, you should get the Dickel white spirit, then age it in 1 liter barrels for like 10 years so it get suuuper dark. Then you can sell it as “Big Black Dickel”
Rhubarb is not like strawberries. They pair the two together because rhubarb is a very sharp and bitter (or tart) taste all by itself.
on a sourness scale of one to rhubarb, a lemon is like a 6
Exactly.. rhubard will pucker your face. Grows in stalks like celery, nothing sweet about it
Very tart and sour
Stephen Hill except with maybe a strawberry-rhubarb crumble
Stephen Hill oh my God I did the same thing!
The banter is so natural with you guys! Love the information, love the content! Keep this up. Cheers!
Rubarb is staples in the swedish summer but so is also strawberries but they not the same! Rhubarb's are sour and tarte until sugared to hell to use in pie and desserts. But then it is really good! But still nothing like strawberries :)
These guys are awesome. Like they just make learning about Whiskey so enjoyable and I find out what I may or may not like.
Regarding 6:30 , I've always wanted to aged one of my whiskeys in a new barrel and then use it for a red wine or a nice port. Maybe even throw an islay malt in the barrel and see how the wine holds up afterwards.
I agree completely with the M taste notes. Very rich on the dark fruit. It is as it it where a very expensive dark fruit punch. Hardly any alcohol burn if any at all. Nose gives off such a more satisfying experience vs. the taste.
Thats exactly what you want from something that expensive, you never have to drink any and it lasts way longer!
thesherbet so essentially I should get a sample of it. The take it to a perfume master. Have the master match the smell. Then spritz it into a glencarren. Whilst drinking a glass of 18.
Macallan M perfume. Now that's a million dollar idea!
Entenkommando There has to be someone in the following that can make this happen. The M is such an amazing smelling whisky
I got one of those self aging barrels and filled it with Everclear. Three months later joy was had by all.
This is the closest I'll ever come to Macallan M.
I have to say i appreciate your history lessons daniel and the spunkiness on this show. Great to see. Also i notice that Rex never gets any beard sparkle love. It is pre pubesant peach fuzz but is deserving of a sparkle. Have a good one guys
Humble video suggestion/request: Kilchoman 100% Islay 6th or 7th edition + Lagavulin 8 appearance. Two Islays of very similar age and general profile, but with interesting distinctions in production and maturation. Just a thought as I sip both in thorough enjoyment!
PS I expect to see this video in approx. 5-10 years given your current rate of expansion and undoubtedly exponentially growing backlog.
Just ordered my Whisky Advent Calendar, probably the only year I will be able to do it just due to the cost but I am looking forward to drinking along with the two of you this December.
I'm pretty stoked about this too
Sugarland Shine distributes The Moonshiner's Apple Rye, which is a tasty, high proof clear liquor. Has some great pepper notes on the finish. Would be so cool to see it aged :-)
The Kilkerran 8 and 12 are two of my favorite bottles!
Just tasted macallan m tonight through a friend hence why I'm here trying to find out more about the history.
On the palate I would have a very hard time to discern this from a macallan 12, its smoothness and notes of caramel and toffee when it first hits your taste buds makes this one of the best single malts to enjoy any time. Is it worth the $600 most restaurants ask for...? I suppose I am not yet that refined.
I for one really enjoy Daniel's brief 'history lessons' on each Whiskey. Should put aside a minute or two each video :D
Two requests.
Can't find a Glenlivet 12 review and would love to see it. It was my first aged Scotch and it literally blew my mind.
Also, would love to see some bottom shelf love. R&R was a go to for me for years. Would love to see a tasting.
Love your videos! Keep up the good work.
Ps, "Rex, make a mooch dream come true and turn that bottom shelf R&R into a pour of Macallen M." 😏
I have a Glen Scotia bottle (57,7%) which feels like it punches me in the face every time I take a sip. Longest lasting bottle on the shelf. But I really like the Springbanks.
Huge fan of the Springbank 10, on my second bottle in two weeks... Planning on picking the 15 up next. I wish I could find the Hazelburn and Longrow in my area. No dice on the Kilkerran around here either :/
The name Kilkerran comes from the original Gaelic name for Campbeltown of 'Ceann Loch Chille Chiarain' (Kinloch Kilkerran). Which translates to Head of loch by the Kirk of Ciarán.
As a just turned 40yr old, I appreciated the Garrison Keillor/Prairie Home Companion reference.
Y'all use the glen carin glass a lot in your tastings, probably more than the bourbon tasting glass. Which glass would you say is better for tasting whiskey in general?
Likely the glencairn
Fairly new to your channel and love your videos. Heard you make a reference to Sir Ernest Shackleton's expedition and the whisky that was recovered and then recreated (I bought a couple of bottles). The story of that expedition is one of my favorite stories so even though I HATE being "that:" guy I do have to say, that yes Daniel you are technically correct that they all died. They have all died now. But amazingly enough, Shackleton didn't lose a single man on the expedition itself. All were eventually rescued.
So I have been drinking whiskey for a while and own Aberlor A'bunadh Batch 64, Auchentoshan 12, Baliverie 12 Doublewood, Four Roses Single Barrel, Jefferson's Ocean and Knob Creek small batch. I don't know if that helps you figure out my personal taste, but would there be a whiskey you would recommend for me?
Daniel, since you're into history here's why rhubarb way such an important plant:
Back in the day when homesteads could only eat what they produced and then canned food for the winter, botulism was a serious problem as well as malnutrition from a lack of vitamins. Rhubarb and asparagus are both very early growing plants in the spring and were the first fresh foods that most homesteads could get. They helped provide vitamins that canned foods lose. Here in Wyoming it's not uncommon to find asparagus and rhubarb beds by old farmsteads and actually we have "wild" asparagus on my property. I'm sure this is true for much of the country that doesn't have long growing seasons.
I wonder if I can make Rex read all of this....
I hope you try. I'm willing to take the historian nerd heat off of you for at least one video.
Could you review Tyrconnel? Mayyyybe the whole line? If not everything, at least the 16 year and the Madeira cask? I visited the Kilbeggan distillery in June while I was in Ireland, and it was awesome! (Even though they don't really distill much there)
You guys have got me into whiskey! I am really enjoying yoir videos, you both work well together.
i do like the history parts, even if i don't really understand the meaning or importance of most of it
30k already, and that's on whisky channel!
Been here since a few hundred.
Nikola Popovic Are you in the Facebook group?
thanks, Nikola. We're glad you're here!
You're only cool if you're in the FB group
Indeed, I don't want Russia knowing my details. Freeeeeeeeeeeedommmmmmmmmm!!!!!
Any thoughts/comments on Smoke Head or Peat Chimney? Like, how does it compare to Compass Box Peat Monster?
I'll need to do a comparison!
I got the pleasure to try the Shackleton whisky and it's awesome! If I can get my hands on a bottle I'll send it over to you
nice! you're a gentleman and a scholar. 👍
sweet!
Two I have not had. Cambeltown type of whisky or Springbank
Have you ever tasted Barterhouse by orphan barrel whisky distillery?
I have. Not a huge fan, but I know many that are.
Wow rex, you are on fire my man!
The Shackleton Expedition was a pretty fine whisk(e)y. If you get a chance you should try it just for the story.
Aye Daniel 'never trust a Campbell!' We can sort of trust these folk though as Springbank and Kilkerran make some superb stuff, especially the former; they may have imo, the best range of whiskies out of all distilleries.
Great video guys, I picked up one of these at the distillery last month, great place and a must go too
Was thinking of aging a blend of whiskeys and a little limestone water in a 1L oak barrel and adding a very small amount of a particular Teavana flavor, maybe a Tbsp, and maybe about three or four of their small Belgian rock sugar pellets, before sealing it up with the bung. I'm not a huge tea connoisseur or anything; honestly it was just the first thing that came to mind when I was thinking about how to access a bunch of natural flavors. I don't want to disclose the actual flavor or the bourbons in the comments section, but the tea is a sweet, fruity, nutty, and floral flavor. First, have you ever heard of this being done with different teas? And second, if it does sound like an interesting idea, would you recommend putting the leaves and other stems and stuff that make up the particular tea directly in the barrel, or steeping them first in the limestone water and pouring the strained tea into the barrel? And then, should it cool first or pour it in the whiskey while still piping hot? Please and thank you. This would be my first endeavor aging and creating whiskey flavors and wanted a professional's opinion first. If you want to know exactly what I plan on using to make a more educated assessment, I could message or be messaged/emailed. Thank you again!
Do you get notes of the "Powdermilk Biscuits" with the Rubarb?
I really like the salty iodine taste in Ardbeg 10 but the smoke is too much. I don't mind smoke, I like Lagavulin 16 and D.E. as well as Laphroig. I really like Bruchladdich non peated. So what would be a good whisky to try that has the big salty, brine flavor just not as smokey as the Ardbeg 10?
Caol Ila 12
Can you guys do a video Copper Dog? It's a blended scotch from the Speyside, I've only tried it when I was in HongKong a couple weeks ago, and can't seem to find them in any of my local stores here in the states.
haven't heard of it!
Wedding anniversary at a steak house here in Ann Arbor; I had Springbank 10 with my bacon, cheddar, truffle bistro burger. Someone had to do it.
sounds amazing
You sir know how to live well!
Just bought my first bottle of whisky because of you guys! I got myself some monkey shoulder! Really great starter whisky! Can you guys please review the bulleit bourbon? Awesome vids keep it up.
Do you happen to have a Macallan Ruby? I know they are no longer available but if you do, could you do a tasting on it?
Hey guys cheers from Ontario ca, can you guys review Buchanans 12. This is a very popular drink here in California. It is the whiskey of choice for Mexicans. I tried Angels envy because of your channel and I fell in love with it. Now I tell all of my friends to get Angels Envy instead of the Buchanans. Thanks guys, I love what u guys are doing.
The story of Buchanan's is amazing
Whiskey Vault cant wait to hear about it
that's not lagavulin.
Just watched the new Kingsman movie. Now you guys have to get your hands on some Statesman whiskey. We all need to know how it tastes like
Where should I live in Austin? Got a room at the vault? I'm hoping to move there soon.
set up a cot in the vault :-) Too many good areas in Austin to pick. Depends on city vs outside town, etc. But Austin rocks. You'll love it.
rubarb isnt anything sweet but where i live they make pies from it cuz when u dump a Crane full of shugar onto it it tasts like a nice fruit but naturally its very acidic
Where can we get that 1liter barrel? Any website you know?
There's quite a few solid options these days. We can't officially recommend people, but you could try a few and see which ones work better.
Guys guys guys...... if you dont sip the M on camera it never happened.... Ryan, you sir are the only true boss
Seriously...they didnt even taste it on camera! C'mon guys!
WOOOOOOOW, have we been lied too!?!?! FAKES! FRAUDS!
WOOOOOOOW, have we been lied too!?!?! FAKES! FRAUDS!
Really enjoy your videos. I actually turned 21 about a week ago and can finally buy whiskey. Anyway, keep it up, gents🤙🏼
nice. what whiskey are you going to get?
Rex I watched your list for beginners and I'd enjoy trying Elijah Craig Small batch and Caol lla 12 but I have a feeling I won't find that where I live. So I'll settle for something I can find easily.. So I'll get Jameson.
How many have you tried now?
Can u do Glenfiddich IPA barrel? Got it for my birthday, haven't opened yet. :) Cheers from Finland.
Congratulations on the 30k subs🥃
thank you 👍
wow 30,000 subscribers - great job!
That dad joke was brilliant and fucking meta.
Did you try the new statesman old forrester
Not yet
There is one question that i have that has always bugged me but i never can find a straight answer for. How exactly do you companies make these apple flavored whisk(e)y's? I understand how you can get the cinnamon and honey flavors but the apple somehow always baffles me.
It's not that they have apple "flavoring". It's more like you get things that remind of you apple flavors in a really subtle way.
Just to check, by "Shackleton" you mean "Scott". All of Scott's expedition died, Shackleton is famous for keeping everyone alive. It still makes an awesome whisky story either way.
What are your guys plans for ep 200? i'd like to see another top 10 vid. maybe just like a personal favorites?
larry galloway, nothing special for 200. But we'll do another top 10 project very soon.
Yes watching you guys sample 10 whiskys in a session is awesome. Also you on fire today Rex keep it up!!
When will we see the Macallan M black on the channel?
Rex i have decided to dub your cookie and gravy meal you fed to danie. The limp biscuit. I think its appropriate. Lol
Just wish i would of thought of it when you originally did that. Damn it
hahahah. it was still good, even if it was a little late!
Since i love limp bizkit i approve this message
I for one appreciate Daniel giving some background/inside information on the whisky's being reviewed. Although I think the Cambell's will make him eat his sporran for that remark. lol
Yes. Make sure to not tell the Campbells about this.
I'm siding with Daniel again, I'm 21 and love prairie home companion having been subjected to it by my dad since birth haha. Cheers fellas, definitely going to try a bottle of this one
I've been away too long , this is so much more fun than being in Belgium , and i love Belgium
I was in Belgium only one time! I hitchhiked to a world music festival to hear Van Morrison in 1998
I love watching your guys show, however; I don’t like whiskey unless it is in a mixed drink, say an old fashion. Though from time to time I do ask my bartender, one I trust, for a whiskey that they themselves enjoy just in case I might like it. The problem is that each time I have done this the whiskey tastes like something I should clean my bathroom with. Now I do enjoy strong dark beers, and robust wines, stouts, porters, and pinot noir for example. Is there something that I can do to gradually ease my way in drinking and enjoying whiskey, or am I just a lost cause? Keep up the good work.
Not a lost cause. Just keep trying. Add water right up to the exact moment the alcohol burn subsides enough for flavor. Over time, add less water. Thanks for watching!
Love your show! Why don't you try some Port Ellen? ;)
Nice Prairie Home Companion reference. That show is my church.
haha. Terry... i'm truly, profoundly, utterly - not surprised.
Heck yes.
Love me some Whisky Lore, keep it comin Danny boy :)
Kilkerran is TREMENDOUS whisky
Not sure if you'll see this given it's from 3 years ago but:
Kilkerran comes from the Gaidhlig - Ceann Loch Cille Chiarain (Kown lokH KEE-ah kHEE-ah-ren). Which means "Church of Kieran at the Head of the Lake".
Which was the original name of the settlement before the vile Campbells got their hands on it.
I don't have the name in front of me but Google had something just today of a collection of 58 bottles of Japanese with playing card label s expected to bring about half a million dollars at auction. One bar In I think Hong Kong owns another complete set and ther are some other bottles that bar charges $70 -80 for one glass . I did quick math and came up with the bots originally retailed for about $37.00.
I appreciate the history lessons.
Now is it Tin Cup time?
@5:12 beard sparkle
Hilarious, Rex told a dad joke... but Daniel its going to cost you... LOL
Rex how tall are you exactly, since Daniel looks like a giant near Ryan...
6'2
Rex We are exatcly the same height lol
i recommend getting yourself a hobbit. they do wonders for your whiskey collection.
I'm working on that :D
Just started out drinking whiskey/whisky and picked up Ainsley Brae Sauterness and Royal Brackla... and so far can tell there’s a difference but can’t put my finger on it. Should do a video on Ainsley Brae most of their stuff is reasonably priced. Side note coming from drinking craft beer. Keep up the good work.
Fair play for sharing your very expensive whisky
The oldest parts of Macallan M are from 1940 not 40 YO the youngest from 1991.
I find it near impossible to drink anything other than Whisky whilst watching these videos. Right now, Longmorn 16... Why?
Because I bought another bottle on Saturday so I could sit back and enjoy the 1/3 of a bottle I still had... This is a damn fine whisky.
P.S: If you’re ever in London (England not Kentucky) check out a small place called Milroy’s iin Soho. It will not disappoint.
there's a London, Kentucky?? weird.
Yup, and in Ontario, Canada. But only ours is 1,971 years old ;P
at least we had the decency to call our York, New York. no excuses for the Kentucky thing though.
Ha ha ha... I like New York, though a big difference from York, which If I’m not mistaken is still stuck in the Middle Ages. I’m pretty sure it’s pronounced, Ye Olde York.
I have moved from Team Rex to Team Daniel thanks to that Prairie Home Companion name drop
As well you should have
What a nice donation.... 5500 a bottle.... whew!
Thumbs up for A Prairie Home Companion.
Mcallan M yes! now please send me a little bottle so i can taste it with you guys in this video ... pretty please i helped Rex.
How many Glen(n)’s make Whiskey?! For each one in your collection, Rex must hand-wash and return a glass from his office. (You still wouldn’t get them all back)
i read this comment, then looked to my right and saw 9 of daniel's glasses. 😅
Worst whiskey experience was my first. I went to, and I’ll even call them out ... The Farmer’s Table in La Mesa, CA. I was with a college class on an outing to a (supposedly) authentic Italian restaurant. I watched the first two Modern Rogue videos on Whiskey, with the third coming out once I left, and thought “I’ll try something, look classy.” So I asked the barman what a glass of whiskey would cost, which he beat around the bush. I asked what kinda he had, again he digressed like “They’re all good”, to which a classmate said “Not Fireball” & got the bar laughing. So, at the table, I order a still water no ice and whatever bourbon the barman would recommend, but just a small taste. Fifteen minutes later, I get an Old Fashion glass half full of a bourbon, which he didn’t even say which one; it could’ve been Buffalo, could’ve been Turkey, who knows. So I try it ... so rubbing alcohol & bitter. I tried the drops of water trick after putting some in another glass ... watered down and still bad. I ask him to take it back ... $15 for a drink I didn’t like or get helped on. Never going back there, hoping my next bourbon is good.
DracoRogue1218 You should have ordered one of the whiskies that they tried on the modern rogue episodes.
Jason Kleschult The Guy didn’t even know what brands he had ... THEY ARE ON THE BOTTLES!
That bartender totally failed you. So sorry about that! don't quite trying.
Whiskey Vault The restaurant as a whole failed. Too expensive, slow service, bad bar, worst Italian food I’ve ever had, poor customer service. Avoid Farmer’s Table at all costs.
But ... if either of you are in San Diego, CA, I would like to show you the Ballast Point tasting room near my last job, see how your whiskey tasting skills translates to beer. Plus, they have beer & whiskey making supplies, grains, books, brewers pop in & out. You’d like it.
Wow! An even smaller man.
This profile photo is terrifying :-)
A Prarie Home Companion fan? Daniel, what's your opinion of the new host? Glad someone else likes the radio show.
I really love the new host. I was convinced I wouldn't, but he's doing great. Sounds like Doctor Who. Every time I think, "there's no better Doctor" but then it just gets better.
Whiskey Vault I'm not the biggest doctor who fan but I like the guy only thing is the voice of the original is amazing.
Hey not only old people like Prairie Home Companion... I don't... But I do know people!
Does dan's beard sparkle once every episode?
PithyGinger 63 who knows? Its a mystical magical experience.
sometimes more than once...
I love me some beard sparkle
Rex looking very tall today
7:18...and when does the the punch line become a parent...after the delivery!
@whiskeyvault I live all your history Daniel! Rex you bum, listen to the soulful stories!!!
Note to self: buy lottery ticket, so you can buy Macallan M to share with the tribe. Don't forget to invite Puddin' and Rex.
Note to the lottery: Give Jason the winning ticket.
Bout time you guys shout out to the nursing homes!!!! Whoop whoop!
Trying to keep up with our changing demographic
Macallan M = 100% silk snuggy with mink lining
Daniel has never had rhubarb pie? Lordy!
Rhubarb isn't sweet! It's extremely bitter and in order to eat it you need to cook it with sugar and serve it along sweet things like strawberry hence strawberry rhubarb pie.
You can get it when its just ripe and it can be pretty sweet; most of the time its deliciously bitter though.
Ok, you should get the Dickel white spirit, then age it in 1 liter barrels for like 10 years so it get suuuper dark. Then you can sell it as “Big Black Dickel”
Couldn't imagine a $3,500 bottle