Man-o-Man! this stuff is amazing. I got a bottle of the Pot Still bourbon for a late Christmas gift and it blew my mind! I really like it. Not just because it is different but because it has such a robust body and flavor. I will be trying the Lineage next. I live in DFW area so there will be a weekend trip in my future this spring of 2023! Thank You sir for such an informative piece.
Glad you enjoy it! It is, IMO, the most comprehensive video on the subject. It didn't many views, but the people who watch it seem to like it. If you go do the tour you won't regret it.
This was the most complicated video I have every produced. When I looked at the videos out there that covered the subject I thought they all were too light on information, and some of them had millions of views. I thought this one would be like that, but unfortunately the algorithm has not shown it to many people.
Got all my errands done, yard work done, played ball with the dogs, come inside pour myself a Balcones Bourbon and decided to watch one of my favorite TH-cam channels, and what do I see? My dream vacation destination. Randy another fantastic vlog! I do have to add that when I purchase a Bourbon I want the oils, living in a cold climate I don’t mind a little cloudiness.
I prefer the oils too my friend, although there is so much more oil with potstill whiskey that is sometimes gives me heart burn. I have tasted some interesting experiments where they are charcoal filtering the potstill distillate to get out some of the heavier oils and I am excited to see what it turns into. Cheers.
This was easily the most comprehensive (and best) end-to-end video ive seen on the making of bourbon. This guy was excellent at explaining everything. Thanks for putting this out!
Thanks! This was the most expensive and the most effort to film over all other episodes. I also think it is one of the best, but as you can see from the view count...people just didn't like it.
My wife: "Don't you already know all of this stuff?" Me: "Yeah..." Great seeing and hearing the exact sequence in which it all happens. You keep elevating your content above the others. 🤘🥃
Glad you enjoyed it! To be honest I looked one time to see if there was a succinct video explaining the process. All the popular videos were produced by people who really didn't understand bourbon and there were tons of holes and some misinformation. I have wanted to do this for a while, but this was a hard one to film because it was something like 13 different filming location. I am pretty proud of it, and the outtakes were great. I didn't know he was going to do that.
@@BourbonRealTalk I have spent a LOT of time watching bourbon videos on youtube and more formal documentaries and i can say with 100% confidence that this video is the single BEST one ive seen. Hands down.
Great show! This is an education that erases many myths about the production of the juice we all love. It's good to understand what it is that we all appreciate about bourbon. This show was greatly appreciated! Cheers!
I am so glad you enjoyed it. This was the most expensive video I have ever produced, and it never tripped the algorithm, but I think the content is very helpful. Do you enjoy any bourbons that are made on a pot still?
@@kirklandeche937 Generally the pot still bourbon is craft. Woodford and Willett Pot Still both claim to be pot still, but woodford blends column still in at an undisclosed percentage, and I think Willett might be using low wines from it's column and finishing it in a pot still, but I don't know for sure. Most of the smaller local distilleries use. pot still exclusively.
@@BourbonRealTalk if Woodford Reserve Double Oaked is from a pot still, then it would be a pot still bourbon that has been a regular resident on my shelf for quite some time.
@@kirklandeche937 The amount of "pot still" in any woodford is suspect. None of it tastes like pot still whiskey. Check out a craft and see what you think.
Very touching last comments. Taking a possibly negative experience and turning it into a positive experience. Very cool. I make my own bourbon and I try and educate myself as much as possible. Thanks for your efforts.
This is by far my favorite episode to date. Y'all went beyond "Bourbon Real Talk", and shared some " Real" personal dialogue. Love this channel, and your FB page. Cheers to yall.
YES! THANK YOU SOOOOOOO MUCH. As a lover of all things bourbon, i always have wanted to know more about it and the process behind it. Ive read some good books and found some videos on youtube however ive always been surprised at the lack of cohesive overviews of the process. This video is something i ABSOLUTELY appreciate and will rewatch a lot. Thank you for putting all the time and effort into filming, editing, and educating. Great job dude...you rock!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ok....finished my first watch....this video is BRILLIANT. Also, i have to say how wonderful your philosophy and final words are....again my sincerest condolences on your loss and my admiration for your ongoing mission of positivity, inclusion, and love. Made my day, made me smile, and made me misty eyed. Someday we'll share a pour and hug friend!
Super Great Video! Thank you. The Jack Daniel's film created by National Geographic shows that they are getting their water from a limestone spring. The film gives a lot of information about the temperature and intake from the fresh water spring (cave) water use for the distillery and is a part of the Jack Daniel's tour.
Haven't seen the documentary yet but we've visited the distillery. The tour is pretty great! It's important to note, the water is typically added three different times during the whiskey making process. The limestone water is only used before the cook, which helps with fermentation, but any compounds would be removed by distillation. All the water used before barreling and bottling is devoid of all flavor compounds. Thanks for watching and for your feedback!
Nice... good informative video. The only way this would've been better would've been if the processes were in action while the video was made. But then we probably couldn't have heard you! Thanks for a professional presentation; both in content and integrity.
This is the best, most informative video I’ve watched about the creation of the great American spirit. Thank you for the time you took to provide us with this great info…now I’m ready for some Balcones!
@@BourbonRealTalk Just wanted to give you a sincere thanks for sharing the story of your brother. I lost my older brother. Now that I am older than he was is one of the hardest things to grasp. From now on I will bo my best to share my bourbon in the name of brotherhood. I love you too.👍
Amazing episode! I thought I knew enough... lol. Definitely picked up a few things! Thanks so much for the time and effort you put in. Truly love the content. Cheers Randy.
It’s the most thorough explanation I’ve ever come across and I appreciate your effort to put this together and share it. One thing I was wondering was how the other grains in a mashbill are treated and prepped before the cook, are they all mashed into a pulp in a method that also effectively increases surface area? If so, how so? Also wondering how pot distillers know when to expect the heads to stop, heads to start and end, tails to start, seems like I recall another explanation where some distillers have a slipstream coming off the still where the distillate’s specific gravity is measured, is that correct? I’m especially appreciative of your explanation of pots vs. columns. I’d like to get more on the inner workings of both methods/devices. You mentioned something about reprocessing the feints, in the same breath as material that comes off the doubler which sounded like a feature specific to a column still, what is a doubler? Also I thought with a column still the heads are volatilized into the atmosphere so I wouldn’t think feints could be part of a column process, unless you deliberately recaptured and condensed them for the sake of reconciling them with the tails. I don’t know. I’m confused but, I have to admit…you got me geekin’.
I'm a new subscriber to your channel. I came across your channel just recently, when I started getting into bourbon. I've been around allot of bourbon lovers being born and raised here in Louisville KY, but have learned more from your videos. Keep up the great work, and thank you for sharing your knowledge.
Great job, Tandy. Having been through Coors brewing classes, the process is similar for brewing beer. I suggest you take this back to your tasting room and pinpoint the bourbons that are oak forward but also oak/vanilla delicious. Also, you should touch on the "charcoal filtered" marketing that some makers throw onto their label.
I don't usually watch these "how bourbon is made" videos because the information presented is always so superficial and nothing that I haven't known since I was a kid. (My father had an interest in distilling) I know if anyone is going to get down into the weeds though,.. it's going to be Randy. 5 minutes in and I am not disappointed, I can already tell this is going to be a good one.
Great video Randy. I've toured several distilleries in KY and you touched on all the major and even some of the minor steps involved in bourbon making. One thing I'm curious about is how the weather here in TX affects the maturation process in comparison to KY. I would assume that it doesn't have to be aged as long in Texas do to the fact that we have more hot months here where the bourbon would be pushed in and out of the oak. Thoughts on that?
During maturation you have chemical reactions happening in the barrel developing flavor (like esterification), you also have have extraction of compounds from the wood, and you have filtration of compounds out of the whiskey by the charcoal layer. The problem in TX is we get tons of extraction and filtration from the extreme (relative to KY) temperature swings, but that means that we do not have as much time in the barrel for the chemical reactions to take place. Texas is a place where maturation is a huge problem. At first distilleries aged in small barrels and sometimes in shipping containers (hot box aging) to speed up aging to get a product to market faster. Many of these products were odd tasting because they already had higher levels of congener compounds due to the pot still distillation process (most of KY is column), and they didn't have enough time to develop in the barrel. Most of the maturing distilleries in TX are now trying to find ways to slow down the aging process to give the whiskey more time to develop in the barrel without as much extraction and filtration. 60 and 63 gallon barrels are becoming more popular to reduce surface area. I could go on, but you get the point. Due to all of this you see much lower age statements on TX whiskey than you do in KY, and I suspect this will always be the case. This was a good questions. Would you like to join our free member community? facebook.com/groups/bourbonrealtalkcommunity
@@BourbonRealTalk I just sent a request to join. I'm also a member of SSW. Thank you for the invite. Bourbon has been my go to spirit for a very long time but until now, I haven't joined any groups. Looking forward to developing friendships with fellow bourbon drinkers!
I actually do not know if they text they text the brix level of the finished cook before fermentation. I do know that most distilleries, especially large distilleries, will text their corn before they take delivery of it to make sure it isn't infected with fungus or bacteria that could affect the flavor. Sorry I wasn't of more help.
1. Malting is basically making the grain thing it is going to grow into a plant, then stopping the process after it has converted its carbohydrates to sugar. Barely has enzymes that convert carbohydrates to simple sugars. In fact, it has a lot of it. More than it needs for its own level of carbs. It is in most mash bills because the excess enzyme works on the other grains like corn, rye, wheat. The malting process activates these enzymes that prepares the grain for fermentation or for use in a cook with other grains to convert everything to sugar. Other grains can be malted. I have had malted corn whiskey and have had several malted rye whiskies. I am not sure I have ever seen a malted wheat whiskey. My guess as to why the other grains are not malted more often would be the practice of doing what malting would do, but with the excess enzymes from the malted barley in the mashbill. 2. The only distillery in the US that I know of that malts its own grain is Frey Ranch. Almost all distilleries buy their barley already malted. I have never toured a malting house (Frey uses a drum), so there was no way for me to include that in this video.
I am probably saying it wrong. I have heard it pronounced Bal Cone Aise (as in mayonnaise). I have also hear it pronounced Bal Cone ease (as in "at ease"). I actually do not know which is correct. I do know I love everyone there and they are awesome!
Personally for me if I had not been subscribed to the whiskey tride, I would of never heard of Balcones, and called it Balcone z, as if it was a persons property
It is a slippery slope I am on. People struggling with mental health often turn to alcohol, where they may here my message. To counterbalance the potential negative effects I frequently preach about healthy drinking and produce pieces like this: th-cam.com/video/dEna0D-qSqk/w-d-xo.html
Their bourbons and ryes are not for my palate, but don’t presume to be the authority on flavor. Everyone’s palate is different. The irony is most people who hate Balcones actually have too delicate of a palate to enjoy it, then they look down on the people who can handle a full flavored whiskey. They only like stripped down column still whiskey that gets all its flavor from oak, and can’t handle the bold grain flavors that are retained by pot distillation. So don’t be so quick to tell others what to think.
@@BeyWizard321 They don't sponsor the podcast and I said I didn't like their bourbon and rye. So you know, the way you avoid conflict is when you are sharing your opinion to tell people it is your opinion. If you want to be viewed in a positive light you not only avoid definitive statements, when you do share a negative opinion you give enough information that the reader can evaluate if your opinion should influence them. For example, you might say: I really do not enjoy Balcone's bourbon. It is very oil and give me heart burn, and it has a flavor that reminds me of bitter dark chocolate and coffee. I avoid bitter food and drink, so it just isn't for me.
![ลองสุ่มไอโฟน 990 โกงมั้ย? [ โกงมั้ยครับ ep.101 ] | DOM](http://i.ytimg.com/vi/bfsWe0j492k/mqdefault.jpg)
Man-o-Man! this stuff is amazing. I got a bottle of the Pot Still bourbon for a late Christmas gift and it blew my mind! I really like it. Not just because it is different but because it has such a robust body and flavor. I will be trying the Lineage next. I live in DFW area so there will be a weekend trip in my future this spring of 2023! Thank You sir for such an informative piece.
Glad you enjoy it! It is, IMO, the most comprehensive video on the subject. It didn't many views, but the people who watch it seem to like it.
If you go do the tour you won't regret it.
That was an absolutely great video about how bourbon is made. You went into some great detail that I've not ever seen before. Thanks so very much!
This was the most complicated video I have every produced. When I looked at the videos out there that covered the subject I thought they all were too light on information, and some of them had millions of views. I thought this one would be like that, but unfortunately the algorithm has not shown it to many people.
Got all my errands done, yard work done, played ball with the dogs, come inside pour myself a Balcones Bourbon and decided to watch one of my favorite TH-cam channels, and what do I see? My dream vacation destination. Randy another fantastic vlog! I do have to add that when I purchase a Bourbon I want the oils, living in a cold climate I don’t mind a little cloudiness.
I prefer the oils too my friend, although there is so much more oil with potstill whiskey that is sometimes gives me heart burn. I have tasted some interesting experiments where they are charcoal filtering the potstill distillate to get out some of the heavier oils and I am excited to see what it turns into. Cheers.
Randy, the minute you said “coming to you live from Balcones ,” I knew I was going to love this video. Very informative. Cheers!
Glad you enjoyed it! It was fun to shoot and they were so gracious!
This was easily the most comprehensive (and best) end-to-end video ive seen on the making of bourbon. This guy was excellent at explaining everything. Thanks for putting this out!
Thanks! This was the most expensive and the most effort to film over all other episodes. I also think it is one of the best, but as you can see from the view count...people just didn't like it.
Amazing bourbon education video! Pretty much the best summary of bourbon making I've seen. Thanks!
Glad you enjoyed it! Thank you for watching!
My wife: "Don't you already know all of this stuff?"
Me: "Yeah..."
Great seeing and hearing the exact sequence in which it all happens.
You keep elevating your content above the others. 🤘🥃
Glad you enjoyed it! To be honest I looked one time to see if there was a succinct video explaining the process. All the popular videos were produced by people who really didn't understand bourbon and there were tons of holes and some misinformation. I have wanted to do this for a while, but this was a hard one to film because it was something like 13 different filming location. I am pretty proud of it, and the outtakes were great. I didn't know he was going to do that.
@@BourbonRealTalk Ha! Missed that the first time around. Very animated. Too much TX heat.
@@BourbonRealTalk I have spent a LOT of time watching bourbon videos on youtube and more formal documentaries and i can say with 100% confidence that this video is the single BEST one ive seen. Hands down.
@@ThreeToesofFury Thank you!
Great show! This is an education that erases many myths about the production of the juice we all love. It's good to understand what it is that we all appreciate about bourbon. This show was greatly appreciated! Cheers!
I am so glad you enjoyed it. This was the most expensive video I have ever produced, and it never tripped the algorithm, but I think the content is very helpful. Do you enjoy any bourbons that are made on a pot still?
@@BourbonRealTalk I'm really not sure if any of the bourbons are produced in a pot still.
@@kirklandeche937 Generally the pot still bourbon is craft. Woodford and Willett Pot Still both claim to be pot still, but woodford blends column still in at an undisclosed percentage, and I think Willett might be using low wines from it's column and finishing it in a pot still, but I don't know for sure. Most of the smaller local distilleries use. pot still exclusively.
@@BourbonRealTalk if Woodford Reserve Double Oaked is from a pot still, then it would be a pot still bourbon that has been a regular resident on my shelf for quite some time.
@@kirklandeche937 The amount of "pot still" in any woodford is suspect. None of it tastes like pot still whiskey. Check out a craft and see what you think.
Very touching last comments. Taking a possibly negative experience and turning it into a positive experience. Very cool. I make my own bourbon and I try and educate myself as much as possible. Thanks for your efforts.
Thank you, and thanks so much for watching.
This is by far my favorite episode to date. Y'all went beyond "Bourbon Real Talk", and shared some " Real" personal dialogue. Love this channel, and your FB page. Cheers to yall.
Glad you enjoyed it. I looked and there wasn't a good how bourbon is made TH-cam video out there...so I made one. Cheers!
What a wonderful educational piece here. Please do more of these.
I'm glad you enjoyed it. Thank you for the feedback!
Well done, my friend! 👍 Even as a whisky nerd I did learn a few things from your video. Cheers from Sweden! 🇸🇪
Thank you so much for your support and kind words! Do you have any favorite Swedish whiskies that you recommend trying?
@@BourbonRealTalk Try High Coast Berg if you like sherried malt whiskies.
YES! THANK YOU SOOOOOOO MUCH. As a lover of all things bourbon, i always have wanted to know more about it and the process behind it. Ive read some good books and found some videos on youtube however ive always been surprised at the lack of cohesive overviews of the process. This video is something i ABSOLUTELY appreciate and will rewatch a lot. Thank you for putting all the time and effort into filming, editing, and educating. Great job dude...you rock!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Glad to help! Thank you for watching!
Ok....finished my first watch....this video is BRILLIANT. Also, i have to say how wonderful your philosophy and final words are....again my sincerest condolences on your loss and my admiration for your ongoing mission of positivity, inclusion, and love. Made my day, made me smile, and made me misty eyed. Someday we'll share a pour and hug friend!
@@BourbonRealTalk Just ordered a set of "wee glens" from your site! woot! THANKS!
@@ThreeToesofFury Thank you so much! Lindsey will get those shipped out tomorrow!
@@ThreeToesofFury I love sharing pours and hugs! You have a deal!
Super Great Video! Thank you. The Jack Daniel's film created by National Geographic shows that they are getting their water from a limestone spring. The film gives a lot of information about the temperature and intake from the fresh water spring (cave) water use for the distillery and is a part of the Jack Daniel's tour.
Haven't seen the documentary yet but we've visited the distillery. The tour is pretty great! It's important to note, the water is typically added three different times during the whiskey making process. The limestone water is only used before the cook, which helps with fermentation, but any compounds would be removed by distillation. All the water used before barreling and bottling is devoid of all flavor compounds. Thanks for watching and for your feedback!
Nice... good informative video. The only way this would've been better would've been if the processes were in action while the video was made. But then we probably couldn't have heard you! Thanks for a professional presentation; both in content and integrity.
The stills and the fermenters were in action, but the mill and cookers were not. It was so loud next to the stills that we filled in the control room.
This is the best, most informative video I’ve watched about the creation of the great American spirit. Thank you for the time you took to provide us with this great info…now I’m ready for some Balcones!
Wow, thank you! This type of encouragement fuels my creativity!
Man I thought I would see ponds, trees and horses in the back drop. Great knowledge and thanks for sharing.
Glad you enjoyed it! Balcones is in downtown Waco, so there are not ponds, trees and horses anywhere near there 🤣
@@BourbonRealTalk Just wanted to give you a sincere thanks for sharing the story of your brother. I lost my older brother. Now that I am older than he was is one of the hardest things to grasp. From now on I will bo my best to share my bourbon in the name of brotherhood. I love you too.👍
@@TheNutzandBoltz That is what whiskey is all about! Love you!
Great job Randy!
Thanks!
Great explanation my man, well done!
Glad it helped!
Amazing episode! I thought I knew enough... lol. Definitely picked up a few things! Thanks so much for the time and effort you put in. Truly love the content. Cheers Randy.
Glad to help! Thank you for watching!
Great job on the explanation
Glad it was helpful!
thanks for sharing great update
Thanks for the visit
Excellent explaining!
Thank you! Do you have any specific questions or thoughts about the topic?
It’s the most thorough explanation I’ve ever come across and I appreciate your effort to put this together and share it. One thing I was wondering was how the other grains in a mashbill are treated and prepped before the cook, are they all mashed into a pulp in a method that also effectively increases surface area? If so, how so? Also wondering how pot distillers know when to expect the heads to stop, heads to start and end, tails to start, seems like I recall another explanation where some distillers have a slipstream coming off the still where the distillate’s specific gravity is measured, is that correct? I’m especially appreciative of your explanation of pots vs. columns. I’d like to get more on the inner workings of both methods/devices. You mentioned something about reprocessing the feints, in the same breath as material that comes off the doubler which sounded like a feature specific to a column still, what is a doubler? Also I thought with a column still the heads are volatilized into the atmosphere so I wouldn’t think feints could be part of a column process, unless you deliberately recaptured and condensed them for the sake of reconciling them with the tails. I don’t know. I’m confused but, I have to admit…you got me geekin’.
I'm a new subscriber to your channel. I came across your channel just recently, when I started getting into bourbon. I've been around allot of bourbon lovers being born and raised here in Louisville KY, but have learned more from your videos. Keep up the great work, and thank you for sharing your knowledge.
An endorsement from someone that lives in Louisville is something! Cheers!
Great episode!
Thank you for watching!
Great episode. That was a super learning experience. Appreciate he hard work you put in. Cheers!
Much appreciated! Cheers!
What an excellent video. Thank you.
Glad you enjoyed it!
Great job, Tandy. Having been through Coors brewing classes, the process is similar for brewing beer.
I suggest you take this back to your tasting room and pinpoint the bourbons that are oak forward but also oak/vanilla delicious. Also, you should touch on the "charcoal filtered" marketing that some makers throw onto their label.
Thanks for the tips! Recording on charcoal filtering at Jack Daniel's next week!
@@BourbonRealTalk
Sorry about the typo on your name, Randy. I haven't had a drop...yet...I pinky swear.
Great video! Thank you
Glad you liked it! It is one of my favorite. It didn't get the love it deserved IMO.
Are y’all gonna get more of the whiskey aroma kits in stock soon? I want one! 😁😁😁
Yes we are. Should be in 30 days or so.
I’m trying to take it to the next level and am curious about the whiskey aroma kit. How much is that?
We are currently out of stock, but here is the information:
www.bourbonrealtalk.com/collections/aroma-kit-and-sample-storage
I don't usually watch these "how bourbon is made" videos because the information presented is always so superficial and nothing that I haven't known since I was a kid. (My father had an interest in distilling)
I know if anyone is going to get down into the weeds though,.. it's going to be Randy.
5 minutes in and I am not disappointed, I can already tell this is going to be a good one.
Thank you! I didn't like any of the ones I had seen either, so I made a new one.
Great video Randy. I've toured several distilleries in KY and you touched on all the major and even some of the minor steps involved in bourbon making. One thing I'm curious about is how the weather here in TX affects the maturation process in comparison to KY. I would assume that it doesn't have to be aged as long in Texas do to the fact that we have more hot months here where the bourbon would be pushed in and out of the oak. Thoughts on that?
During maturation you have chemical reactions happening in the barrel developing flavor (like esterification), you also have have extraction of compounds from the wood, and you have filtration of compounds out of the whiskey by the charcoal layer. The problem in TX is we get tons of extraction and filtration from the extreme (relative to KY) temperature swings, but that means that we do not have as much time in the barrel for the chemical reactions to take place. Texas is a place where maturation is a huge problem. At first distilleries aged in small barrels and sometimes in shipping containers (hot box aging) to speed up aging to get a product to market faster. Many of these products were odd tasting because they already had higher levels of congener compounds due to the pot still distillation process (most of KY is column), and they didn't have enough time to develop in the barrel. Most of the maturing distilleries in TX are now trying to find ways to slow down the aging process to give the whiskey more time to develop in the barrel without as much extraction and filtration. 60 and 63 gallon barrels are becoming more popular to reduce surface area. I could go on, but you get the point. Due to all of this you see much lower age statements on TX whiskey than you do in KY, and I suspect this will always be the case.
This was a good questions. Would you like to join our free member community? facebook.com/groups/bourbonrealtalkcommunity
@@BourbonRealTalk I just sent a request to join. I'm also a member of SSW. Thank you for the invite. Bourbon has been my go to spirit for a very long time but until now, I haven't joined any groups. Looking forward to developing friendships with fellow bourbon drinkers!
Great episode Randall!
Thank you as aways!
Great content brother!
Glad you enjoyed it. Cheers!
EXCELLENT!!!, keep up
Thanks a lot!
Thanks, great info!
Glad it was helpful!
Is the corn analysed for sugar content?
I actually do not know if they text they text the brix level of the finished cook before fermentation. I do know that most distilleries, especially large distilleries, will text their corn before they take delivery of it to make sure it isn't infected with fungus or bacteria that could affect the flavor. Sorry I wasn't of more help.
can I use rice to make the distillate?
Rice would produce whiskey, but bourbon must be at least 51% corn. The balance could technically be rice, but I don't think anyone has done it.
Why is barely malted but not the other grains? Why did you not show the malting process?
1. Malting is basically making the grain thing it is going to grow into a plant, then stopping the process after it has converted its carbohydrates to sugar. Barely has enzymes that convert carbohydrates to simple sugars. In fact, it has a lot of it. More than it needs for its own level of carbs. It is in most mash bills because the excess enzyme works on the other grains like corn, rye, wheat. The malting process activates these enzymes that prepares the grain for fermentation or for use in a cook with other grains to convert everything to sugar.
Other grains can be malted. I have had malted corn whiskey and have had several malted rye whiskies. I am not sure I have ever seen a malted wheat whiskey. My guess as to why the other grains are not malted more often would be the practice of doing what malting would do, but with the excess enzymes from the malted barley in the mashbill.
2. The only distillery in the US that I know of that malts its own grain is Frey Ranch. Almost all distilleries buy their barley already malted. I have never toured a malting house (Frey uses a drum), so there was no way for me to include that in this video.
@@BourbonRealTalk Great explanation.
Thank you very much!!🥃
Does anyone know how I may share this to Instagram!?!
th-cam.com/video/kZWwPCsJOZg/w-d-xo.html
Saying balconies is driving me mad, I have only ever heard it said balcones with the s on the end. If this the Texas disterillery I'm thinking of
I am probably saying it wrong. I have heard it pronounced Bal Cone Aise (as in mayonnaise). I have also hear it pronounced Bal Cone ease (as in "at ease"). I actually do not know which is correct. I do know I love everyone there and they are awesome!
Personally for me if I had not been subscribed to the whiskey tride, I would of never heard of Balcones, and called it Balcone z, as if it was a persons property
It’s the Spanish pronunciation used in Texas. bal cone eez
Good cause, and really good channel only thing if you depressed booze is 1 of the worse things you can do to yourself
It is a slippery slope I am on. People struggling with mental health often turn to alcohol, where they may here my message. To counterbalance the potential negative effects I frequently preach about healthy drinking and produce pieces like this:
th-cam.com/video/dEna0D-qSqk/w-d-xo.html
With all due respect Balcones is awful
Their bourbons and ryes are not for my palate, but don’t presume to be the authority on flavor. Everyone’s palate is different. The irony is most people who hate Balcones actually have too delicate of a palate to enjoy it, then they look down on the people who can handle a full flavored whiskey. They only like stripped down column still whiskey that gets all its flavor from oak, and can’t handle the bold grain flavors that are retained by pot distillation. So don’t be so quick to tell others what to think.
@BourbonRealTalk I wasn't telling others what to think I was just stating my opinion...but hey make sure you don't lose their sponsorship
@@BeyWizard321 They don't sponsor the podcast and I said I didn't like their bourbon and rye. So you know, the way you avoid conflict is when you are sharing your opinion to tell people it is your opinion. If you want to be viewed in a positive light you not only avoid definitive statements, when you do share a negative opinion you give enough information that the reader can evaluate if your opinion should influence them. For example, you might say: I really do not enjoy Balcone's bourbon. It is very oil and give me heart burn, and it has a flavor that reminds me of bitter dark chocolate and coffee. I avoid bitter food and drink, so it just isn't for me.