Hey Phil, I never leave comments on TH-cam but I wanted to make an exception here. I've recently got into whisky and your channel has been my number one resource for finding my way around this complicated new world. Not only do you have a gift for explaining things in a clear, concise manner without dumbing anything down, but the recommendations that pepper your videos are always great. By that I don't mean that I necessarily fell in love with every single bottle you've recommended, but even when I haven't, they've always been super interesting and have helped me develop my palate in a major way. So, yeah, thanks a lot man. This dram of Kilchoman Sanaig's for you.
I am still relativly new to whisky as well and my journey with phil has been much the same. He was instrumental in my growing in understanding and appreciation of whisky. I havent gotten onto the only liking 46% and above whiskies just yet. I still love my laphroiag and am loving a bowmore 15 ATM but he has aput me onto some bangers as well. No doubt the Port charlotte 10 is what i have enjoyed the most so far and is my favorite ATM. I think ill pour myself a dram on behalf of Phil as well. Cheers Phil!
Love the video! Completely agree that in the beginning all my notes just said “burn… alcohol…” then after a while i started tasting the basic flavors after the burn. And with enough times the burn is no longer there and i just get the flavors right away.
Hitting a Lagavulin 16 and it is just a fantastic pour. Having said that it’s as smoky as I can go. With scotch I get a pear taste often and with Lagavulin I get a sour apple also. Just killed a Glenfiddich and it was delicious. Pear all day. If you can try the ASW Fiddler out of Georgia in the US. They have a couple of malt choices that are very good. I got them off of seelbach because I don’t get this brand in Ohio. And I also don’t like added anything on any bottles. I prefer single malts as well.
Fiddler is excellent. For you specifically, I'd also recommend Cedar Ridge "The Quintessential" and Stranahan's yellow label. American single malts are not far behind scotch in quality, and they have a much greater range of tasting notes.
Great informative video!! Although I knew some of these facts, it’s always refreshing to reacquaint myself with the basics. Learning about whisk(e)y never gets old. Thanks! 😊
Great video Phil. The first time I tried peated whisky I loved it too. For whiskies that are more spirit forward or are bottled at cask strength, I add water to tone down the alcohol burn. One tip I learned from Ralfy is to let the whisky sit for a bit after adding water. I find that really helps. Cheers!
I have a medicine dropper bottle that I keep filled with just filtered tap water so I can use the eye dropper to add a few drops at a time to my whiskey.
A comment you left out about the different Arran 18 whiskies, was that the different years meant "completely" different casks. Like the darker one was 100% sherry influenced and the less darker one was a mix of 50% maturation time in ex-bourbon cask and the other 50% of the time in sherry. Hence difference in color and flavor. Tip check out the 17 years which is 100% sherry cask matured, if you can't get the 18 years which is the darker color.
There’s also the American Single Malt Whisky (yep, without the “e”). It’s a relatively young classification, less than fifteen years, but last year finally received a federal classification. It’s still a pretty niche category, but one of the first distillers in the US is Stranahan’s out of Colorado. If you’re able to get your hands on some, any one of their whiskies is awesome.
Biggest tip for beginners- is to try everything, you'll try something you dont like, then you'll find something you do, then the further you go down the rabbit hole youre palate will change and suddenly youll have an appreciation for many different types and flavours of whisky. its fun. ...and also, try a good cocktail
Phil, my best tip to new whisky drinkers is to join a Whisky Club and learn from the other members, who will have varied tastes and varied palates. If I attend all eleven monthly meetings of my club in Brisbane, Australia, the average cost of a dram is only AUD8.00, and in turn I have the opportunity to sample 55 whiskies in a year without needing to purchase an entire bottle of any of them. When I find a dram(s) I really like, I can then go and buy my own bottle(s). keep up the great work slainte mhath
I always add a small drop of water and give it a swirl, let it sit for ten minutes then slowly sip and discover the drop for yourself focus on flavors you are picking up and even if its out there like "burning hospital floors"....Laphroaig...It is worth taking your time and really savoring the moment. Cheers and enjoy in moderation.
Phil, love your podcasts. You're doing some of the best and most-approachable work on TH-cam. Thanks. I only wish you were able to produce more, but I get it.
I don’t personally believe that chill filtering removes any flavors, but I don’t doubt that it can remove some of the oily mouthfeel that you get from a pot still.
Wild Turkey Rare Breed Bourbon in the US is chill-filtered, but they make a non-chill-filtered version for the travel market. People who have tried them head-to-head maintain there's a very noticeable difference in flavors. (I can't say that personally because I haven't ever found a non-chill-filtered one.) It would be an interesting comparison.
Hey First Phil! Where have I been! I’m sooo late to your party 🎉! Some of the most sensible and approachable whisky content I’ve viewed in last few years ! You’ve nailed it ! Delivered with the Queens 🫅 English 😋 🇳🇿
Great video as always 😊 my tip is get through whiskey burn with light low ab whiskey. After you get past it you can try out more whiskey's in whiskey festivals or tastings to find what you like.
Enjoyed. My method for getting over the burn was to just consciously tell myself to not react to it and ignore. I found that the alcohol burn caused me a very visceral, almost irrational, overreaction. This would completely eliminate any chance of appreciating the flavors. To get through it I just kept telling myself that the burn doesn't hurt, it doesn't do any damage, so don't make a big deal out of it. I think peoples bodies sense that burn as a warning to not consume something, so you have to calm that instinct. I found the same technique worked for dealing with the somewhat strong off flavors in some whisky like Islays.
Hiya Phil, brilliant video. A great intro into the vast world of whisky. When i first started my journey into drams it was youtube that helped me. From Glenfiddich 12 to Port Charlotte 10, I've loved it! Thank you 🙌🏾😃
Great video!! I do tastings in the Helsinki Distilling company and you've addressed all of the questions I usually get asked :D Any recommendations for whiskey wheels?
Love your videos. Got a Laphroaig 10 cask strength because of you. I was watching a video on how to evaluate whiskey and the guy said that Riedel said his whisky glass he made was a mistake.
@@FirstPhilWhiskyYes I do. I’m down the rabbit hole of getting into cambletown and enjoying the Glen Scotia double cask. I haven’t been able to find Springbank in my area which might be a good thing(?) since I’ve seen it going for crazy amount of money.
If you are getting into whisky, don’t miss out on Irish malt, and pot still whiskies - much more buttery, honey, fudge, fruity notes than you see (generally) in Scotch
Hello Phil, first of all, you're a legend. Secondly, keep doing this amazing job you do by providing us information that is easy to absorb along with the funny delivery. I would only like to ask you and on behalf of a lot of other subscribers (in my opinion) to make a video regarding the history of whiskey, meaning how the Irish monks used perfuming techniques to make the first whiskey-like distillate, how aging started sometime later and so on. I believe you would provide us with some amazing content as always. Thank you and cheers!
@@FirstPhilWhisky Oh damn I really forgot to check this one since it's in my list. However, I would indeed love to have a recap of the Irish whiskey history and facts since I work in an Irish whiskey bar while looking to learn even more.
To add to the practice of smelling and tasting, everybody smells and tastes different things. A strawberry to me tastes differently than to you. This might be strange but it's true so don't worry if your notes don't match up with somebody else. Embrace the fact thay it's your own experience that matters. Also, everybodies library of smells and tastes and their associations will be different.
Yep! Smells and flavors are never from one aroma compound. They’re a result of a symphony of chemicals. While the individual compound amounts can be measured, the way the brain interprets the combination is totally unique to every person.
My tip. Find local community or whisky nerds in your area and start sampling. Ask if they can give/sell you 20 samples 50ml each. For the geeks draining bottles is important as they make room for new ones :) and recover some $. If you are true geek you have too much whisky for sure :) Of course it would be the best to have friends, share etc. but it will take forever. This is easiest and cheapest method. And having samples you avoid also heavy drinking that is a darker side of this passion.
Why are most non chill filtered whiskies bottled at 46% or higher ABV. I have run into a few, Penderyn for example, that are bottled at 42%. What is wrong with diluting down to say 40% after non chill filtration?
At 46% ABV, there’s enough alcohol that the cloudiness can’t form. Anything lower than that and it becomes a risk. If you dilute a non-chill filtered whiskey down to 40%, you risk a touch of cloudiness, especially with ice. Most bars and liquor stores want all of their bottles crystal clear, so it’s usually a smart business idea to add some ABV if you don’t chill filter.
46% is a sweet spot where there is enough alcohol to stop the larger flavour molecules solidifying out. When you reduce the alcohol content these molecules will start to solidify and turn the whisky cloudy especially at lower temperatures often experienced during winter months. Distilleries who chill filter their whisky are removing these large flavour molecules and can therefore bottle at less than 46%, generating more bottles of whisky to sell from each batch. If the whisky was bottled at less than 46% and not chill filtered it would look cloudy on the store shelf especially in colder months and people would think there was something wrong with it. The issue for whisky enthusiasts is that in removing these larger molecules you are taking out some of the flavour. Whisky enthusiasts are generally trying to explore different flavours in whisky and therefore seek out 46% or higher ABV as these tend to be non-chill filtered and therefore have more flavours to explore.
Incorrect. It only has to he American to be Bourbon. Jack Daniels intentionally uses Tennessee Whiskey as a label because they were doing that before Bourbon became a legal term. They actually had to fight in court to even legally NOT put Bourbon on their label. Jack Daniels has the legal right to change to bourbon whenever they like, but they don’t because of marketing. Tennessee Whiskey just means that it’s bourbon from Tennessee that was charcoal filtered before aging. **Edit:** MGP is from Indiana and they produce a lot of famous bourbon like Bulleit, Redemption, or Remus. In fact, a lot of Kentucky Bourbon was distilled in Indiana by MGP.
Colouring! Just why? I will never understand why they believe we need to be treated like kids who need their strawberry drink coloured to some shade of hellish red?
Hi Phil . Thanks for this dose of basic knowledge about the world of whisky. I think everyone needs to refresh their knowledge Phil. Great recording as always buddy. Cheears and Na zdrowie from Poland . Cezary The Fly
Hey Phil, I never leave comments on TH-cam but I wanted to make an exception here. I've recently got into whisky and your channel has been my number one resource for finding my way around this complicated new world. Not only do you have a gift for explaining things in a clear, concise manner without dumbing anything down, but the recommendations that pepper your videos are always great. By that I don't mean that I necessarily fell in love with every single bottle you've recommended, but even when I haven't, they've always been super interesting and have helped me develop my palate in a major way. So, yeah, thanks a lot man. This dram of Kilchoman Sanaig's for you.
Hey thanks so much! This is exactly why I started this channel in the first place, so grateful to hear it's helpful. Thanks again! 🥃
I am still relativly new to whisky as well and my journey with phil has been much the same. He was instrumental in my growing in understanding and appreciation of whisky. I havent gotten onto the only liking 46% and above whiskies just yet. I still love my laphroiag and am loving a bowmore 15 ATM but he has aput me onto some bangers as well. No doubt the Port charlotte 10 is what i have enjoyed the most so far and is my favorite ATM. I think ill pour myself a dram on behalf of Phil as well. Cheers Phil!
Love the video! Completely agree that in the beginning all my notes just said “burn… alcohol…” then after a while i started tasting the basic flavors after the burn. And with enough times the burn is no longer there and i just get the flavors right away.
Exactly! Thanks for watching
Thanks, Phil. I literally just started to learn about whisky, due in large part to your channel. It will be a long and interesting journey, for sure.
Hitting a Lagavulin 16 and it is just a fantastic pour. Having said that it’s as smoky as I can go. With scotch I get a pear taste often and with Lagavulin I get a sour apple also. Just killed a Glenfiddich and it was delicious. Pear all day. If you can try the ASW Fiddler out of Georgia in the US. They have a couple of malt choices that are very good. I got them off of seelbach because I don’t get this brand in Ohio. And I also don’t like added anything on any bottles. I prefer single malts as well.
Fiddler is excellent. For you specifically, I'd also recommend Cedar Ridge "The Quintessential" and Stranahan's yellow label. American single malts are not far behind scotch in quality, and they have a much greater range of tasting notes.
Great informative video!! Although I knew some of these facts, it’s always refreshing to reacquaint myself with the basics. Learning about whisk(e)y never gets old. Thanks! 😊
Thanks!!
Great video Phil! Greetings from Brazil. Thank you very much.
Thanks for watching!
Great video Phil. The first time I tried peated whisky I loved it too. For whiskies that are more spirit forward or are bottled at cask strength, I add water to tone down the alcohol burn. One tip I learned from Ralfy is to let the whisky sit for a bit after adding water. I find that really helps. Cheers!
Great point. Thanks!
I have a medicine dropper bottle that I keep filled with just filtered tap water so I can use the eye dropper to add a few drops at a time to my whiskey.
A comment you left out about the different Arran 18 whiskies, was that the different years meant "completely" different casks. Like the darker one was 100% sherry influenced and the less darker one was a mix of 50% maturation time in ex-bourbon cask and the other 50% of the time in sherry. Hence difference in color and flavor. Tip check out the 17 years which is 100% sherry cask matured, if you can't get the 18 years which is the darker color.
There’s also the American Single Malt Whisky (yep, without the “e”). It’s a relatively young classification, less than fifteen years, but last year finally received a federal classification. It’s still a pretty niche category, but one of the first distillers in the US is Stranahan’s out of Colorado. If you’re able to get your hands on some, any one of their whiskies is awesome.
There are some very good single malts from Texas, Oregon and Washington.
Agreed. I have at least a dozen ASM’s from all over the States. Haven’t had a bad one yet.
Biggest tip for beginners- is to try everything, you'll try something you dont like, then you'll find something you do, then the further you go down the rabbit hole youre palate will change and suddenly youll have an appreciation for many different types and flavours of whisky. its fun.
...and also, try a good cocktail
Great tip!
I hated peat when I first tried it. Thought it tasted like burnt band-aids. Now Islay scotch is one of my favorites.
Phil,
my best tip to new whisky drinkers is to join a Whisky Club and learn from the other members, who will have varied tastes and varied palates.
If I attend all eleven monthly meetings of my club in Brisbane, Australia, the average cost of a dram is only AUD8.00, and in turn I have the opportunity to sample 55 whiskies in a year without needing to purchase an entire bottle of any of them. When I find a dram(s) I really like, I can then go and buy my own bottle(s).
keep up the great work
slainte mhath
After trying many different bourbons, I finally found one I can live with for the long term. Wild Turkey 101.
I always add a small drop of water and give it a swirl, let it sit for ten minutes then slowly sip and discover the drop for yourself focus on flavors you are picking up and even if its out there like "burning hospital floors"....Laphroaig...It is worth taking your time and really savoring the moment. Cheers and enjoy in moderation.
Phil, love your podcasts. You're doing some of the best and most-approachable work on TH-cam. Thanks. I only wish you were able to produce more, but I get it.
I don’t personally believe that chill filtering removes any flavors, but I don’t doubt that it can remove some of the oily mouthfeel that you get from a pot still.
Wild Turkey Rare Breed Bourbon in the US is chill-filtered, but they make a non-chill-filtered version for the travel market. People who have tried them head-to-head maintain there's a very noticeable difference in flavors. (I can't say that personally because I haven't ever found a non-chill-filtered one.) It would be an interesting comparison.
Hey First Phil! Where have I been! I’m sooo late to your party 🎉! Some of the most sensible and approachable whisky content I’ve viewed in last few years ! You’ve nailed it ! Delivered with the Queens 🫅 English 😋 🇳🇿
Thanks mate! Grateful to have you watching!
You can reduce the burn on high alcohol whiskies by adding some water to take it down to a level that works for you.
Great video as always 😊 my tip is get through whiskey burn with light low ab whiskey. After you get past it you can try out more whiskey's in whiskey festivals or tastings to find what you like.
Great tip!
Enjoyed.
My method for getting over the burn was to just consciously tell myself to not react to it and ignore. I found that the alcohol burn caused me a very visceral, almost irrational, overreaction. This would completely eliminate any chance of appreciating the flavors. To get through it I just kept telling myself that the burn doesn't hurt, it doesn't do any damage, so don't make a big deal out of it. I think peoples bodies sense that burn as a warning to not consume something, so you have to calm that instinct.
I found the same technique worked for dealing with the somewhat strong off flavors in some whisky like Islays.
Arran Amarone cask. I really have to try it, but haven’t gotten around to it yet
It's a good one!
Good job Phil , very interesting video ) Slainte !
Hiya Phil, brilliant video. A great intro into the vast world of whisky. When i first started my journey into drams it was youtube that helped me. From Glenfiddich 12 to Port Charlotte 10, I've loved it! Thank you 🙌🏾😃
Great vid mate cram packed with interesting tips. Thank you.
Thanks mate!
Great video!! I do tastings in the Helsinki Distilling company and you've addressed all of the questions I usually get asked :D Any recommendations for whiskey wheels?
That's awesome! Charlie Maclean's one is good.
Best advice for begginers? Find other whisky lovers and share and enjoy.. Beauty!
In others words Mooch, Mooch, Mooch!! 😎👍
@@adamcroft80Caol Ila Mooch 🤠🥂🙋🏻♂️
This is very good put together video. Good job.
Thanks Steven!
Love your videos. Got a Laphroaig 10 cask strength because of you. I was watching a video on how to evaluate whiskey and the guy said that Riedel said his whisky glass he made was a mistake.
Great! Enjoy it?
@@FirstPhilWhiskyYes I do. I’m down the rabbit hole of getting into cambletown and enjoying the Glen Scotia double cask. I haven’t been able to find Springbank in my area which might be a good thing(?) since I’ve seen it going for crazy amount of money.
A nice summary of some of the other amazing videos on your channel mate 🥃
Thanks mate!
Glen Scotia needs to be mentioned as a good Campbeltown distillery.
Wait, what was that funky looking container he was using to add water to the whiskey?
If you are getting into whisky, don’t miss out on Irish malt, and pot still whiskies - much more buttery, honey, fudge, fruity notes than you see (generally) in Scotch
Very true! The Redbreast 12 is an excellent starter
@@FirstPhilWhisky I would have recommended Green Spot, or Teeling Single Malt, but to each his own - Ireland is just fun whisky-wise
Hello Phil, first of all, you're a legend. Secondly, keep doing this amazing job you do by providing us information that is easy to absorb along with the funny delivery. I would only like to ask you and on behalf of a lot of other subscribers (in my opinion) to make a video regarding the history of whiskey, meaning how the Irish monks used perfuming techniques to make the first whiskey-like distillate, how aging started sometime later and so on. I believe you would provide us with some amazing content as always. Thank you and cheers!
Thanks so much! Really appreciate that. Did you watch my History of Scotch video? Or do you mean like a history of Irish whisky?
@@FirstPhilWhisky Oh damn I really forgot to check this one since it's in my list. However, I would indeed love to have a recap of the Irish whiskey history and facts since I work in an Irish whiskey bar while looking to learn even more.
To add to the practice of smelling and tasting, everybody smells and tastes different things. A strawberry to me tastes differently than to you. This might be strange but it's true so don't worry if your notes don't match up with somebody else. Embrace the fact thay it's your own experience that matters. Also, everybodies library of smells and tastes and their associations will be different.
Great point Tim!
Yep! Smells and flavors are never from one aroma compound. They’re a result of a symphony of chemicals. While the individual compound amounts can be measured, the way the brain interprets the combination is totally unique to every person.
You are a legend very informative. Thank you
Thanks for watching!
Nice “all in one” video, well done FP 🥃
My tip. Find local community or whisky nerds in your area and start sampling. Ask if they can give/sell you 20 samples 50ml each. For the geeks draining bottles is important as they make room for new ones :) and recover some $. If you are true geek you have too much whisky for sure :) Of course it would be the best to have friends, share etc. but it will take forever. This is easiest and cheapest method. And having samples you avoid also heavy drinking that is a darker side of this passion.
Why are most non chill filtered whiskies bottled at 46% or higher ABV. I have run into a few, Penderyn for example, that are bottled at 42%. What is wrong with diluting down to say 40% after non chill filtration?
At 46% ABV, there’s enough alcohol that the cloudiness can’t form. Anything lower than that and it becomes a risk. If you dilute a non-chill filtered whiskey down to 40%, you risk a touch of cloudiness, especially with ice. Most bars and liquor stores want all of their bottles crystal clear, so it’s usually a smart business idea to add some ABV if you don’t chill filter.
46% is a sweet spot where there is enough alcohol to stop the larger flavour molecules solidifying out. When you reduce the alcohol content these molecules will start to solidify and turn the whisky cloudy especially at lower temperatures often experienced during winter months. Distilleries who chill filter their whisky are removing these large flavour molecules and can therefore bottle at less than 46%, generating more bottles of whisky to sell from each batch. If the whisky was bottled at less than 46% and not chill filtered it would look cloudy on the store shelf especially in colder months and people would think there was something wrong with it. The issue for whisky enthusiasts is that in removing these larger molecules you are taking out some of the flavour. Whisky enthusiasts are generally trying to explore different flavours in whisky and therefore seek out 46% or higher ABV as these tend to be non-chill filtered and therefore have more flavours to explore.
Ahem...my Dad used sometimes mix his Whiskey with milk...it looked weird but was actually quite nice...😊
Tried everything over 10 years and it still burns my tongue and inner liips. When I exhale after I swallow it tends to burn my nose too.
Whatever you do, don't chase any bottle and over pay for the Hype.
Iirc Bourbon has to be specifically from Kentucky too. It's why Jack Daniels has Tennessee whisky on the label.
Incorrect. It only has to he American to be Bourbon. Jack Daniels intentionally uses Tennessee Whiskey as a label because they were doing that before Bourbon became a legal term. They actually had to fight in court to even legally NOT put Bourbon on their label. Jack Daniels has the legal right to change to bourbon whenever they like, but they don’t because of marketing. Tennessee Whiskey just means that it’s bourbon from Tennessee that was charcoal filtered before aging.
**Edit:** MGP is from Indiana and they produce a lot of famous bourbon like Bulleit, Redemption, or Remus. In fact, a lot of Kentucky Bourbon was distilled in Indiana by MGP.
Colouring! Just why? I will never understand why they believe we need to be treated like kids who need their strawberry drink coloured to some shade of hellish red?
Noticed the whisky magazines are going a bit woke and gay recently
Hi Phil . Thanks for this dose of basic knowledge about the world of whisky. I think everyone needs to refresh their knowledge Phil. Great recording as always buddy. Cheears and Na zdrowie from Poland . Cezary The Fly
Thanks!!