ฝัง
- เผยแพร่เมื่อ 27 ก.ค. 2024
- It's widely thought that worm tubs and their weird sounding name is an old school thing. While it's true that they preceded the more common shell and tube condensers, both methods of condensing the spirit vapours back to liquid have been in wide use since the 19th century. They're both pretty 'old'. Still, if you ask most whisky geeks if they have a preference, most will probably say 'worm-tub'. I'm probably one of them.
Why is that?
Well, out of the 143 scotch malt distilleries in operation, there are only twenty that use worm tubs in some form. Typically, the costlier way of doing things it seems, is also the less preferred br producers. However, two brand new distilleries: Ballindalloch and Ardnahoe, have specifically chosen this condenser type in their production despite the higher cost. Why is that? And what does it mean for us?
I'll share some of my favourite worm-tub whiskies with you this week as well as the brand new Ardnahoe and, after that beautiful sherry-matured single cask from a couple of weeks ago, a couple of new Ballindalloch releases too. One or two of the bottles I’ll share, however, will be widely available and enjoyed.
All the while we'll ask; are worm-tubs worth it?
0:00 - Opening
2:15 - Loose scope for tonight
7:22 - Welcoming in the lounge
16:30 - The Whisky Exchange "Whisky 24 Hours"
19:09 - Killco Whisky Musings
21:35 - Mortlach -The best example(?)
28:40 - What is a worm tub?
40:37 - Glen Elgin - a silkier style?
51:01 - Comparing worm tub to non-worm tub
59:35 - Ballindalloch - installing new worms
1:12:48 - Why choose a worm tub?
1:16:44 - Old Pulteney - is it more expensive?
1:24:17 - Craigellachie & Edradour - enthusiast favourites
1:36:46 - Ardnahoe - We are drawn to worm tub distilled spirits
1:47:00 - Longrow - the boldest worm tub distillate?
1:58:50 - Quiz at the end
Edinburgh Whisky collective: See Gav @ Gav's Drams or contact me. / @gavsdrams
Whisky 24 Hours - Saturday 18th 6:30pm
Details: whiskyshow.com/london/whisky-...
TWE TH-cam Channel: / @whiskyexchange
Sunday Night 11pm Killco Whisky Channel
/ @killcowhiskeymusings - บันเทิง
Speedy navigation with time stamps & links
0:00 - Opening
2:15 - Loose scope for tonight
7:22 - Welcoming in the lounge
16:30 - The Whisky Exchange "Whisky 24 Hours"
19:09 - Killco Whisky Musings
21:35 - Mortlach -The best example(?)
28:40 - What is a worm tub?
40:37 - Glen Elgin - a silkier style?
51:01 - Comparing worm tub to non-worm tub
59:35 - Ballindalloch - installing new worms
1:12:48 - Why choose a worm tub?
1:16:44 - Old Pulteney - is it more expensive?
1:24:17 - Craigellachie & Edradour - enthusiast favourites
1:36:46 - Ardnahoe - We are drawn to worm tub distilled spirits
1:47:00 - Longrow - the boldest worm tub distillate?
1:58:50 - Quiz at the end
Edinburgh Whisky collective: See Gav @ Gav's Drams or contact me. www.youtube.com/@gavsdrams
Whisky 24 Hours - Saturday 18th 6:30pm
Details: whiskyshow.com/london/whisky-24-hours/schedule/
TWE TH-cam Channel: www.youtube.com/@whiskyexchange
Sunday Night 11pm Killco Whisky Channel
www.youtube.com/@KillCoWhiskeyMusings
An interesting look into worm tubs, enjoyed this VPub (as always) . Best part of having Friday off work is I can catch a VPub live 👍. Slàinte Roy 🥃
A Friday off sounds divine! Enjoy David and thank you as always!
Roy - fantastic education- everydays a school day!❤
Great topic. The answer to the question- 21yo Longrow or 16yo cage bottle is easy. Yes!
Haha! I agree.. Cheers Carlos!
Fabulous information and really interesting to see how many top whiskies are produced using worm tubs. A great reference Vpub. Happily monkey 1 and me smashed an amazing 4
Combine the efforts for a passmark Michael!
Had to leave 2 early Thursday, so glad I watched the replay over the weekend and today. Loved it great stream. Cheers Roy
Thanks Leejay - always grateful for the faithful replayers!
The whole vPub was very informative and kept my interest, but that quiz at the end and the comments that followed just gave me those worm tub feels! How amazing to see Jerry Miller squeeze out peathead Frank for the , and see all of the purple bins light up the chat! And to hear Roy wax poetic about the love we all feel as it was shared among everyone typing in the lounge, it was the real stuff. You can bet your dog's bollocks I'll be tuning in to see Pe... I mean... Jeff Whisky and his Campbeltown pop up vPub next week with a potential Roy pop in. Man, I love this thing. Barflies rule!
What a lovely comment to read Geoffrey - fantastic, thank you. The Recycled Review is tee'd up for Thursday at 9pm, and runs right into the Jeff Pub! You have a distraction while I'm away! thank you for these words and your support!
Great vpub. Watching on replay.
Didn’t realise how much of my favourite single malts are done with wormtubs.
Loving the fact that you’re loving the Longrow caged Madeira ❤
It's easy to love big guy! thank you
Worm Tub, probably my favourite Scottish three-syllable phrase! They, along with other distillation equipment attributes, such as big squat pot stills, and descending lyne arms, are rather a curiosity for me. Sometimes the whisky completely fits the theoretical style that one would expect from such a setup, while other times not so much. I guess there are too many other factors that come into play, such as what they do prior to bottling, which casks were used, or HOW they operated said equipment, i.e. running things fast vs slow, with warmer water vs colder, where the cuts are, etc.
Regarding whether we put more of a premium on these worm-tub-condensed whiskies, or if they garner more loyalty and enthusiasm from us; that would totally depend on the quality of the liquid that's bottled. If a distillery wants to market them to us as the most wormiest, most tubbiest drams out there, then the juice better back that up, as in I want to CHEW it. I think there certainly are some distilleries that pull this off, such as Springbank, Craigellachie, and Edradour.
Thanks again for yet another very interesting and enjoyable vPub! I will really try to get that inaugural Ardnahoe, if possible. I have been looking forward to it ever since the distillery was announced.
PS - 8/10 WITH the asshat! Other questions got me
Wow Willem - thank you for the generous Super Thanks my friend! You're right about many Scots needing three syllables too! We're curious about the same things.
You should be able to get that Ardnahoe - it's pretty widespread. Good luck! Cheers!
I didn't know wormtubs had that much of an impact on the whisky. Finding the vPub and becoming a barflie (on FB as well) was the best thing I have done in a long time! 🥰 You don't only step in to great community you aquire knowledge as well! Catching up on what I missed yesterday. Great work Roy!
Thanks Major - those words mean a lot - to us all! Glad to have you!
Dear Roy, always appreciate the information you provide to Us all the time, see you next week Amigo🤘🤘🤘
Looking forward to it Aly - see you in the Wee toon!
@@Aqvavitae absolutely,mi amigo, see you soon 🤘
Great topic this week. A similar vpub about floor malting would be super interesting. There aren’t very many completely floor malted whiskies out there at the moment but more distilleries- particularly new ones- seem open to trying it.
I did do a thought piece recently where I made the point about the impact of in house floor-malting. I also uncorked the floor-malted Benriach on a vPub. I really think it makes a huge difference. Cheers Spotty!
The mutts nuts of a Vpub 😂
Enjoyed this evening cheers Roy! Enjoy the wee toon! Much love as always from the two of us
The "mutt's nuts"! I see what you did there! Thanks Hellen - I hope you enjoy the RR and the Jeff Pub until next week!
Had a couple of bottles of a whisky called 'Wormtub', a 10 year old cask strength offering that I've heard is Craigellachie. Both batches I've had have been very good and great value at £50. I really enjoy indie Mortlach whisky as well but it hits the wallet a bit harder, cheers Roy, great Vpub as usual.
Not tried myself but I've heard of them. And yeah, it's a shame Mortlach asks for such a premium these days. Silly too.
Made a lineup with some worm tub distillery whiskies as I watch the replay.
Best way to do it Tim! There are a few heavier spirits out there that don't use worm tubs, but I had a recent Balmenach and the weight and savoury nature of the malt jumped out the glass - no mistaking it!
The Glen ELgin was promoted in Canada as "Hidden Malts" series, and the rep insisted LORD ELGIN malt.
Indeed - it never received a FLora nad Fauna release for this reason. That bottle I uncorked has been unchanged for many, many years.
Hi Roy. Playing catch-up big time in between a deluge of tastings and other chores. Very interesting topic. Hoping for a decent score in the quiz too.
This has been very interesting and educational one, thanks Roy Got 8/10 from the quiz, not too shabby!
I have several bottles of Pulteny 17 - just noticed they're now going for $300-$400? WTF? I'll have to search for my receipts, but I dont think I paid more than $60 just a few years back. All my sippers are making me feel guilty to drink... Balblair, Mortlach, Linkwood... Reminds me of that "wolf of wall street lambo".
I''m going to have to insure my collection before too long... I fear running out, that I'll not be able to afford replacements.
Still worth keeping and drinking I'd say, some folk are crazy for the nostalgia.
1:52:20.
Wishful thinking. Only the next whisky crash will bring about the noble pricing we with memories remember. Time will tell. I hope I am wrong.
I hope we see an attenuation instead of a crash - but more wishful thinking maybe.
Great vpub Roy. I was wondering the role of the whisky fungus in the taste of the aged spirit. I just watched an interesting documentary about wine and the briefly mentioned how the “wine fungus” might affect the flavor of the wine in the aging bottle. I would love to hear if there are similar stories related to Whisky
I'm not a distillation or wine expert, but keep in mind that a) whisky undergoes distillation, a process that'd kill off any and all organisms that were present in the grain/wort/wash. So that'll be a complete reset in terms of microbes where in the production process (as far as I know) wine is never heated up to a temperature that would have the same effect and b) at 40+% in bottle whisky is a decently strong antiseptic. There's some microbes that might tolerate these levels of alcohol, but wine fungus would quickly die off under these conditions. Hence the rule of thumb that whisky does not change after being bottled.
There's a "whisky fungus" that lives off of alcohol vapors, but that does not affect the flavor of the ageing whisky, only the cleanliness of the surrounding buildings
@@klizzt www.wanderingspiritsglobal.com/whisky-fungus-baudoinia-compniacensis/
Cheers 🥃
Cheers!
1:45:37 - McEwan is associated with another winner... Coincidence?
I wonder how much of his influence is seen there, he finished his tenure with them just as they were starting up...
Macallan has short stubby stills like Lagavulin right? Maybe that is why even chill filtered and low abv it still holds up ok?
I think you're spot on Andrew - and that's certainly how Macallan tell it.
Edradour exudes umami ... I don't know if that's worm tubs or not, but every Edradour I've had from any kind of cask is chock full of that meaty thing. I don't remember getting that from Pulteney or Craigellachie, so I'm hesitant to say Edradour's signature is b/c of the worm tub. I do love all three distilleries, so make no mistake: I'm on Team Worm Tub. But Edradour seems to be special for another reason maybe? Or b/c of a combination of things, worm tub included?
Every single distillery using worm tubs (that I have tasted so far, so excluding Ardnahoe. Ballindalloch an dmaybe a few others) produces cracking stuff. Can't be a coincidence. But maybe co-correlated to a craftier style whisky because the distillery cares about their product more than others? Maybe.
Also, sipped a Old Pulteney 18 y.o. at a festival but was really disappointed. To me, it was quite edgy, very cask dominated, not rounded at all and offensive. Didn't enjoy it at all.
Sorry to hear about your OP18, sounds like an unhappy batch, shame as it can happen and not just with OP. Cheers Domanz
@@Aqvavitae thanks for cheering me up Roy, might give it a second chance since you seem to enjoy it. Cheers Roy.