Daniel, man I just gotta let you know. I watch A LOT of WhiskeyTube and there are some mornings where I’ll be catching up on the latest Whiskey Vault video and “I’m really glad you’re here” will really make me cry. Sometimes it’s just nice to hear. Thanks, man. Keep doing the thing. I’m really glad you’re here.
I'm about 40 minutes from New Riff. The best thing about New Riff is the Party Source next door. An amazing liquor store next to an awesome distillery. Yes, there is a connection, but that is for another time.
You can always use a tea spoon to add water. I used to think adding water to whiskey was nonsense, but it's a really fun way to explore it more, or with high strength whiskey you might get to a more approachable one. 😅
I used to try everything with water, and found that almost 100% of the time I preferred the whiskey straight. The only thing I've ever found where water significantly improves the taste *for me* is Buffalo Trace White Dog, Mash Bill #1. So I seldom put water in now - my experience has taught me that I like my whisky straight or not at all.
Great to see Daniel reviewing my favorite whiskey. Is gets softer as you let the bottle air out and age. The second half of the bottle is all the sweet and candy notes he found on the palate
@@BetterAvecBourbon oooh, that brings up another point I wanted to bring up, the more delicate, complex, or low proofs usually do well without, so that plus maybe even Angel's Envy would fall apart like a house of cards 😂
This is great. I don't add water as much as I should. But I think I will experiment more. Especially since I am not that experienced with Cask Strength. It might help. Only one wa to find out 😉. Thank you for another great conversation 🥃
This is a fantastic video. It highlights a practice that seems to have been lost among enthusiasts over the last decade or so, especially here in the States. Too often, people chase high proof instead of exploring a whisky in depth or breaking it apart to uncover what’s hidden beneath the surface. "Exploring the whisky’s viscimetric potential and the effects of adding water," as Charlie MacLean would say. This approach-something master distillers and blenders recommend-feels more relevant than ever, given the influx of finished expressions and high-proof bottlings. Each of these can easily mask a whisky's flaws, making it even more essential to take the time to explore what lies within. Patience & appreciation.
I just tried Genmorangie Original (10 year) as a highball and found this pleasant grassy note to it that I enjoy. I used Topo Chico mineral water. Now I have a second way to enjoy my favorite budget single malt!
I highly recommend when adding water use a mineral water or soda water like saratoga or San Pellegrino. It works like seasoning food , it enhances flavot.
Love this advice and that bottle of Whiskey. This bottle hits my palate perfectly, something about the rye spice and the fruity aspects of the malt really appeals to me. This is a great holiday whiskey, almost like a spiced boozy cake. On the water front, I also like adding solid water aka ice to see what happens. Sometimes it makes a whiskey better, especially with sweet bourbons or really high proof bottles. Sometime is just makes is watered down and bitter, but you never know unless you try.
Welcome all Whiskey Vaulters to explaining water Story Time with Daniel! Also, glad to hear your take on New Riff as I have been seeing them a bunch at my local shop but I have yet to try them.
Had my first Riff Malted Rye probably over a year ago. Then I couldn't find it for awhile. On my 3rd bottle now. One of my favorite ryes due to the fact that it's different.
I had a bottle of Laphroaig cairdeas that was cask strength around 64 percent. On the bottle they recommended mixing it with water 1:1 ratio. That was a little too watered down for me, but I thought it was cool that they put that on the label.
I dont add water often. I do add a fair amount to glenfarclas 105 because..... well sip that neat and you will know why. lol. I like a little it some that are too gentle neat like speyburn 10. I also once in while add water to bulleit amd bulleit rye, but I usually want those fully neat as well.
Call me crazy but I’ve noticed small sips straight from the bottle have a different taste too. Sometimes better, almost like it hides harsh ethanol vapors that overwhelm in a Glen
I added a couple drops of water to my glass of Still Austin Cask Strength Bourbon.... that was s mistake. It got super hot and angry. I felt that, "Yeah, I won't do that again."
Only thing I'd add is my steps when buying a new bottle: 1- Take a sip right after pouring as a reference point. 2- Take second and third sips in five minute increments to see how much opening up it does, that's your new control reference. 3- Add three equal sized drops in five minute increments (smaller drops for lower proofs, and a Ralfy-approved half-teaspoon for cask strength) take sips right after drops and another right before adding the next. 4- Add nothing more but notes, always take notes. At this point you should be about thirty minutes in and at the halfway point of its ideal lifespan and more water will likely dilute it too far, unless you wanna talk blender's proof. But that's a whole other video 🤓
To elaborate on step two, and with each subsequent control, whichever one you prefer most will be your ideal starting point for exploration, perhaps one day a new daily sipper.
I think adding water to whiskey is like adding salt to a meal. I like to try it first to see what the maker intended and then go from there. For my tastes, adding water works best with a higher proof whiskey.
Tried water once with a Scotch and did not like the experience, now I understand why... Went in too soon. Might have to go back and try everything I have AGAIN (for science) just to see how I feel about this new insight.
I've found I enjoy some water in whiskey above 50% abv so I can attempt to keep it above 40% abv. And obviously, adding water made that whiskey angry enough to spit at you.🖖😎🥃
Most of the time when I've added water, it just makes the whisky harsh. I much prefer adding ice. A lot of distilleries will store liquor for a set period of time before bottling/shipping after they proof it down for this very reason.
IMO, Glenlivet Founders Reserve with a dash of water is like drinking butterscotch. 😋 You said to use water that doesn’t add flavor. I’ve always wondered about the water that is used for distilling in the first place: pure water for no impact or local (glen) water that makes it what it is from that particular whiskey? Just one more decision that the whisky maker needs to make I assume.
Question: When blending whiskey, lets say Jackelope, do you blend at cask strength? Or would you proof to taste and then blend? I wonder if you couldn't do each and end up with two different, but close to equally good products?
The dry up front with a sweet after taste is common in certain types of oolong tea. There's even a Chinese word for it but I have no idea how yo spell ot properly pronounce it so I won't try. In tea, this is caused by the powerful bitter and astringent notes causeing palate fatigue, so all thats left is the sweetness. Kind of like looking at a bright light causing an afterimage. I wonder if something similar is happening here.
I’ve been wondering…when a distillery adds water to the whisky before bottling, diluting it to, say 50%, how can just a couple of drops of water after that open up the whisky’s flavor profile so much?
Hi Daniel, I heard the tannines of the wood can bring that dryness and bitterness out when you add a drop of water. I've tried it and I think that might be true. Any notes on that?
It can for sure, but it will be different for each whiskey. essentially it has to do with what other compounds are in there and how many of them are water soluble or not. adding water absorbs some things and separates out others
Why...was the taste in reverse of what your expectation was? Is that through blending, type of distillation, the grains, length of aging, or combination of it all?
Still have yet to try the Malted Rye from New Riff. I went looking for it when Vault reviewed it back when ever it was and my local places didn't have it. (They have since gotten in the Malted Rye but I'm no longer as eager to try it, regardless of Vaults reviews.) Got a bottle of New Riff 4yo Single Barrel Rye. That is Kentucky Rye to a T and I have to be in the right mood for it as my preferred style of Rye has become "Northern" style from places like Traverse City Distilling and Mammoth Distilling in northern MI.
@@jerryjensen5052 I added a bit of wine and damn if my untrained palate couldn't tell the difference from a sherried finish! For my next trick imma try a few drops of stout beer into Jameson.
This is one of those things that seems to defy common sense. 100 proof whiskey is 50% water, typically added after the whiskey is finished. I'm not saying it's wrong necessarily, but it's weird.🤔
@theheebs100 Ah- touche'...My main point is there's alot of water in there, to which the somm adds an extra thimble full. Left unexplained are the complex chemical reactions seemingly implied.
So, that's a Single Malt. And The American Single Malt Commission trying to make things Barley only just is a bit odd. If we're trying to explore and not be tied to stuff...why tie yourself to a grain rather than a process?
![เป็นไปได้ไหม - WanMai [Performance Video]](http://i.ytimg.com/vi/Eh5hItD4Mr0/mqdefault.jpg)
Daniel, man I just gotta let you know. I watch A LOT of WhiskeyTube and there are some mornings where I’ll be catching up on the latest Whiskey Vault video and “I’m really glad you’re here” will really make me cry. Sometimes it’s just nice to hear. Thanks, man. Keep doing the thing. I’m really glad you’re here.
New Riff makes some of my favorite Rye's I know its not everyone's favorite but it just works for me.
Hey cool! New Riff is as close as I can claim to "the local distillery!" Nice to see them appear in the vaultl!
I'm not happy about anyone making New Riff's offerings even harder and more expensive to find... ;)
I'm about 40 minutes from New Riff. The best thing about New Riff is the Party Source next door. An amazing liquor store next to an awesome distillery. Yes, there is a connection, but that is for another time.
You can always use a tea spoon to add water. I used to think adding water to whiskey was nonsense, but it's a really fun way to explore it more, or with high strength whiskey you might get to a more approachable one. 😅
Put a piece of painters tape on the back of the bottle with your preferred water amount written on it.
100% stand by this approach. I keep trying to tell all people to try it this way.
I used to try everything with water, and found that almost 100% of the time I preferred the whiskey straight. The only thing I've ever found where water significantly improves the taste *for me* is Buffalo Trace White Dog, Mash Bill #1. So I seldom put water in now - my experience has taught me that I like my whisky straight or not at all.
Great to see Daniel reviewing my favorite whiskey. Is gets softer as you let the bottle air out and age. The second half of the bottle is all the sweet and candy notes he found on the palate
Great tip! Some bourbons can’t take it: looking at you Basil Hayden’s 😂
@@BetterAvecBourbon oooh, that brings up another point I wanted to bring up, the more delicate, complex, or low proofs usually do well without, so that plus maybe even Angel's Envy would fall apart like a house of cards 😂
@@Dug-i6w yep, it’s pretty well neat or bust!
This also seems like a good transition into why chilling or freezing bourbons can be very bad, especially for non chill filtered (oily) whiskies
This is great. I don't add water as much as I should. But I think I will experiment more. Especially since I am not that experienced with Cask Strength. It might help. Only one wa to find out 😉.
Thank you for another great conversation 🥃
This is a fantastic video. It highlights a practice that seems to have been lost among enthusiasts over the last decade or so, especially here in the States. Too often, people chase high proof instead of exploring a whisky in depth or breaking it apart to uncover what’s hidden beneath the surface. "Exploring the whisky’s viscimetric potential and the effects of adding water," as Charlie MacLean would say.
This approach-something master distillers and blenders recommend-feels more relevant than ever, given the influx of finished expressions and high-proof bottlings. Each of these can easily mask a whisky's flaws, making it even more essential to take the time to explore what lies within. Patience & appreciation.
I just tried Genmorangie Original (10 year) as a highball and found this pleasant grassy note to it that I enjoy. I used Topo Chico mineral water. Now I have a second way to enjoy my favorite budget single malt!
I highly recommend when adding water use a mineral water or soda water like saratoga or San Pellegrino. It works like seasoning food , it enhances flavot.
Love this advice and that bottle of Whiskey. This bottle hits my palate perfectly, something about the rye spice and the fruity aspects of the malt really appeals to me. This is a great holiday whiskey, almost like a spiced boozy cake. On the water front, I also like adding solid water aka ice to see what happens. Sometimes it makes a whiskey better, especially with sweet bourbons or really high proof bottles. Sometime is just makes is watered down and bitter, but you never know unless you try.
Welcome all Whiskey Vaulters to explaining water Story Time with Daniel!
Also, glad to hear your take on New Riff as I have been seeing them a bunch at my local shop but I have yet to try them.
It's a chocolaty oaky tootsie roll. I love it.
Had my first Riff Malted Rye probably over a year ago. Then I couldn't find it for awhile. On my 3rd bottle now. One of my favorite ryes due to the fact that it's different.
Always love the science episodes
I use Fiji water when I want to add water to a whiskey. If it is higher proof I'll add water. Now I'm happy I gambled and got this New Riff.
I had a bottle of Laphroaig cairdeas that was cask strength around 64 percent. On the bottle they recommended mixing it with water 1:1 ratio. That was a little too watered down for me, but I thought it was cool that they put that on the label.
Cool. I just bought this bottle a week ago. It's amazing.
Very informative video! I always sacrifice one pour from a bottle and drown it to see how it changes. Cheers, Daniel!
your best video so far ty Daniel
Thanks I appreciate the video 🥃
I dont add water often. I do add a fair amount to glenfarclas 105 because..... well sip that neat and you will know why. lol. I like a little it some that are too gentle neat like speyburn 10. I also once in while add water to bulleit amd bulleit rye, but I usually want those fully neat as well.
Call me crazy but I’ve noticed small sips straight from the bottle have a different taste too. Sometimes better, almost like it hides harsh ethanol vapors that overwhelm in a Glen
I added a couple drops of water to my glass of Still Austin Cask Strength Bourbon.... that was s mistake. It got super hot and angry. I felt that, "Yeah, I won't do that again."
Only thing I'd add is my steps when buying a new bottle:
1- Take a sip right after pouring as a reference point.
2- Take second and third sips in five minute increments to see how much opening up it does, that's your new control reference.
3- Add three equal sized drops in five minute increments (smaller drops for lower proofs, and a Ralfy-approved half-teaspoon for cask strength) take sips right after drops and another right before adding the next.
4- Add nothing more but notes, always take notes. At this point you should be about thirty minutes in and at the halfway point of its ideal lifespan and more water will likely dilute it too far, unless you wanna talk blender's proof. But that's a whole other video 🤓
To elaborate on step two, and with each subsequent control, whichever one you prefer most will be your ideal starting point for exploration, perhaps one day a new daily sipper.
I think adding water to whiskey is like adding salt to a meal. I like to try it first to see what the maker intended and then go from there. For my tastes, adding water works best with a higher proof whiskey.
Tried water once with a Scotch and did not like the experience, now I understand why... Went in too soon. Might have to go back and try everything I have AGAIN (for science) just to see how I feel about this new insight.
You’ve also had Archie Rose Rye Malt before which is roughly 80% malted rye
I've found I enjoy some water in whiskey above 50% abv so I can attempt to keep it above 40% abv. And obviously, adding water made that whiskey angry enough to spit at you.🖖😎🥃
you should try still austin rye cask strength its really good
Most of the time when I've added water, it just makes the whisky harsh. I much prefer adding ice.
A lot of distilleries will store liquor for a set period of time before bottling/shipping after they proof it down for this very reason.
IMO, Glenlivet Founders Reserve with a dash of water is like drinking butterscotch. 😋
You said to use water that doesn’t add flavor. I’ve always wondered about the water that is used for distilling in the first place: pure water for no impact or local (glen) water that makes it what it is from that particular whiskey? Just one more decision that the whisky maker needs to make I assume.
just Kung-fu'd a bottle of Blantons at MSRP from my local store contest.. should be a good weekend... 👍
Would you add water to a 40% like Glen livet or fiddich?
Yes!
@@Rassy649 just remember lower proofs smaller drops, usually two or three max, with plenty of time in between.
Question: When blending whiskey, lets say Jackelope, do you blend at cask strength? Or would you proof to taste and then blend? I wonder if you couldn't do each and end up with two different, but close to equally good products?
The dry up front with a sweet after taste is common in certain types of oolong tea. There's even a Chinese word for it but I have no idea how yo spell ot properly pronounce it so I won't try. In tea, this is caused by the powerful bitter and astringent notes causeing palate fatigue, so all thats left is the sweetness. Kind of like looking at a bright light causing an afterimage. I wonder if something similar is happening here.
Which new riff rye is best? They have 3.
I’ve been wondering…when a distillery adds water to the whisky before bottling, diluting it to, say 50%, how can just a couple of drops of water after that open up the whisky’s flavor profile so much?
Daniel, do you add water to 80 proof blended scotches such as Johnnie Walker?
Yes!
@@kencombs8879 just be careful with the lower proofs, single drops at a time, usually no more than two or three, spaced out. 🥃
A year in the cask, a minute in the glass.
Now someone go make a peated corn whisky
For the water-ithm 🎉
Hey Daniel, just curious, did you get a chance to try the Far North Oklon during Bastard's Ball?
Hi Daniel, I heard the tannines of the wood can bring that dryness and bitterness out when you add a drop of water. I've tried it and I think that might be true. Any notes on that?
It can for sure, but it will be different for each whiskey. essentially it has to do with what other compounds are in there and how many of them are water soluble or not. adding water absorbs some things and separates out others
Why...was the taste in reverse of what your expectation was? Is that through blending, type of distillation, the grains, length of aging, or combination of it all?
Dear MB s.....Slaìnte
Is that why some whisky is better in a simple mixed drink?
What does bottled in bond mean?
Is there a university that we can go to to learn all about these notes in whiskey?
is there much point to adding water to 40% abv cause arent they already watered down from barrel proof to hit their %?
I find it still changes things and it's nice to discover
@@therealjoebuck I still do, only difference is how small the drops and the amount, usually not much more than two or three before it falls apart.
Mouthing it...I get. Nosing it...I get. But Eye(balling) it...I'm not so sure. LOL
Still have yet to try the Malted Rye from New Riff. I went looking for it when Vault reviewed it back when ever it was and my local places didn't have it. (They have since gotten in the Malted Rye but I'm no longer as eager to try it, regardless of Vaults reviews.) Got a bottle of New Riff 4yo Single Barrel Rye. That is Kentucky Rye to a T and I have to be in the right mood for it as my preferred style of Rye has become "Northern" style from places like Traverse City Distilling and Mammoth Distilling in northern MI.
That is Coca-Cola😂
Why not a little Coke? Brings out all kind of notes.
@@jerryjensen5052 I added a bit of wine and damn if my untrained palate couldn't tell the difference from a sherried finish! For my next trick imma try a few drops of stout beer into Jameson.
Why do people like to put ice in their whiskey? Every time I’ve tried my whiskey iced the flavors are muted and the ethanol more pronounced, I hate it
This is one of those things that seems to defy common sense. 100 proof whiskey is 50% water, typically added after the whiskey is finished. I'm not saying it's wrong necessarily, but it's weird.🤔
small critique: the wording of your comment makes it sound like the volume of water added is equal with the amount of liquid coming off the still.
@theheebs100 Ah- touche'...My main point is there's alot of water in there, to which the somm adds an extra thimble full. Left unexplained are the complex chemical reactions seemingly implied.
1st
So, that's a Single Malt. And The American Single Malt Commission trying to make things Barley only just is a bit odd. If we're trying to explore and not be tied to stuff...why tie yourself to a grain rather than a process?
Daniel I really dig your TH-cam channel... 🥃🤌🏻
❤