I heard somewhere that scotch is an acquired taste. I believe this because although I sampled scotch many times over the years, I developed a taste for it around the age of 60. I’m now 68. Outstanding video. Informative.
I met a new friend that has about 200 bottles of Scotch and Irish whiskey. He likes the extreme island/coastal peated varieties. I have tried and tasted them all and can appreciate the history and methods in their making. But I am for sure a bourbon guy with some liking for certain single malts.
Those peaty, coastal drams can be a bit much even for single malt devotees. If your friend ever needs help getting through his 200 bottle collection though…
Hi, just found out about your channel today after you were on the Whisky round table. Happy to subscribe and help get you to 1000 subscribers. Cheers and look forward to exploring your content.
I just start my whiskey journey and find this video very informative. I hope you make more content like this and help educate people like me. Thank you
@@thewhiskyscribe to be honest, i drink beer but as i grow older, i dont feel the need to social that much like i used to, plus beers just dont give me the sensation i am looking for any more so i thought to myself, whiskey might be what i need to look into. I start with Jack with coke then monkey shoulder and exploring what experience people put up on the internet then to to the local bar try it out to see if i really like it. I would like to know the very basic like how you prep your drink, what is the best way to drink them without investing a whole bar in your house, how do you differentiate the flavor in a bottle, how that particular bottle brew, etc. I dont know much about them but the thing i know is i have good time with myself chilling, watching TV or movie and have a good weekend night but i am sure i dont want to just buy 1 brand over and over again that kind of stuff
@@mightyhavan I think most whisky drinkers have been at your stage at some point. Towards the end of this year I will be doing some videos on whisky mixed drinks, from the simple to the more elaborate whisky cocktails. Hopefully that will help.
@@thewhiskyscribe yes sir please do that. I putting bell notification on your channel in case that subject come up. I am exciting to learn all those things. Thank you for sharing your knowledge
I'm primarily a bourbon drinker by default, since, the variety and prices in my region are much more reasonable compared to the pricing of Scotch and Irish whiskey. I have no problem drinking different types of whiskey just that availability is the reason I choose the ones I prefer to have. Buffalo Trace and Wild Turkey are the mainstay products for me, while Makers Mark, Elijah Craig, Four Roses, and Smoke Wagon are up there as well. The Johnny Walkers, Chivas Regal, and Glenlivet bottles are fairly easy to get, but other Scotch become hard to find.
Availability makes a big difference. The only bourbon options for me growing up were Jack Daniel’s and Jim Beam, while single malt had plenty of options. We’re getting more good bourbons here these days though, so I’m enjoying exploring more of that category.
Very curious where you live where you can get Buffalo Trace but Scotch is hard to find. I can get most Scotches much more easily than Buffalo Trace products, they're just more expensive.
I preferred bourbon to whiskey when I was younger precisely because of bourbon's sweetness. Nowadays, I prefer whiskey, particularly single malts because of their more complex flavors.
I hear that a lot. I'm finding new appreciation for bourbon these days though as I'm discovering bourbons with more complex flavour profiles. I love the diversity that's coming out of Bardstown.
@thewhiskyscribe I'm actually thinking of getting a couple of bourbon and bourbon-adjacent bottles. I'm targeting Evan Williams bottled in bond and mellow corn. Good luck on your bourbon journey. Cheers!
It would depend on the rye I think. Rye does add some spicy flavours to a bourbon so it might not be as mellow as a Speyside whisky, but then I’ve had some really smooth rye whiskey.
Awesome Nath, thank you for all the information and history. I'm diving more and more into bourbon as well and I find I like either well aged bourbons, a mixed mashbill with a high rye content or different cask finished/matured ones more. My favorite straight bourbon is Eagle Rare 10 but I do love the Stagg Jr., Balcones Brimstone and FEW Spirits Cold Cut and Oolong Tea ones which are just phenomenal. Slainte my friend!
Thanks mate. I’ve found I have similar preferences - must be a scotch drinker thing. You would probably like the Rabbit Hole bourbons I’ve reviewed for my next video. I was really impressed with the different mash bills and the bourbon finished in PX sherry casks.
I may be wrong but I believe a 100% corn whiskey is not a bourbon. It's, what for it, a corn whiskey. Bourbon is never more than 80%'corn. I have corn whiskey and it's not the same as bourbon. Similar characteristics but still quite different. Bourbon is wonderful but Scotch is the superior dram, IMO. Scotch had so many more tasting profiles than bourbon because of the requirements in America regarding the distillation. I like bourbon but I love scotch.
@@wwrussell180 American classifications are confusing, I keep going back to literature to check what means what. For a whiskey to be classified as corn whiskey, the mashbill has to be at least 80% corn but it does not need to be aged in oak casks but if it does age, it has be in uncharred or used oak casks. As far as I know a bourbon could have a 100% corn mashbill and as long as it ticks all the boxes to be classified as a bourbon ie distilled no higher than 160 proof and barrel no higher than 125 proof and must be aged in new charred oak. Having said all of these I absolutely agree that Scotch is the superior dram and gives me much more enjoyment finding all the nuances and just having pure sipping pleasure. It's fun to dive in to new categories though and having these conversations. Cheers to Nath for providing the platform :)
Used to be more of a scotch person and “tolerated” bourbon if there wasn’t good scotch available. Moving to Kentucky changed that pretty quickly and now I’m definitely a bourbon person
@@thewhiskyscribe definitely better access to good stuff, and I think as I started tasting better stuff it resulted in me acquiring the taste for bourbon more
@@thomasmichael6509 I still prefer single malt, but now that Australia is getting a wider range of quality bourbons I’m finding I do like it a lot more than I first thought. I imagine if I was living where it all started I’d be a pretty big fan.
The Balvenie 12 year Double Wood is a great scotch. I am out of it right now. But I did have some of my Balvenie 17 year old Double Wood the other night. It is one of the few scotches that I can drink neat.
Excelent analysis. Unfortunately in Brazil we don't have many option of bourbons so we have to stick to JD, Jean Bean, Buffalo Trace and eagle rare. Whisky on the other hand are more available despite the price tag. I enjoy both and it all comes to your mood. Keep up with the great job.
I enjoy both and I find bourbon has more intensity in the finish. Whisky is usually more complicated in the finish and provides a different experience.
Alaska is a state, not a territory. The example you are looking for is Puerto Rico, if you wanted a territory. Also, Amalga Distillery in Alaska makes a damn fine whiskey.
Great video. Started off with single malts, but then introduced to bourbon. Wow, what a difference! I gotta say, that bourbon is must more versatile. Old fashioned, neat, couple of cubes, or even a Manhattan - I like the diversity in styles and approaches, which isn't true for Scotches that can really and only should be drank neat or with a small cube. Not to mention that I think some scotches are just undrinkable. I'm talking about the Islays ,which are just harsh and too peaty in my opinion. I mean, who the heck wants to drink something medicinal like bandaids? In any case, I realize that folks have different palates, but Bourbon, in my opinion, just has more diversity overall.
Thanks mate. Having started with single malts, I’m definitely enjoying exploring bourbons, now that I can. For many years Australia really only had a few very basic bourbons available to us, but a wide range of single malts, so the perception was the other way round. That bourbons were very simple and scotch had more versatility - they both have their strengths and I’m very happy to widen my palate.
Michael, with respect,you simply haven't experienced enough scotch. Scotch has significantly more diversity than bourbon because of the regions where it is produced and the freedom to use any barrel type the distiller desires. American bourbon can never match a great double oaked scotch or a triple wood finished single malt. I wish we could but the barrel requirement does not allow.
Personally I drink both. Not a fan of peated but working on that and not a blended scotch guy. But a great speyside or a great bourbon are perfect for me. Actually it was rum that was first distilled in the colonial period then when whiskey was first made it was a rye product first and was made everywhere in the eastern United States before we were Americans. And really corn didn’t get more popular for whiskey till after the civil war. It was used before that but not as much as rye. And there is no way to know how many small family distilleries there were in early America hundreds most likely or as they became known as moonshiners. Still today many are making mead and fruit wines at home.
I never drink a bourbon that isn’t at least three weeks old. Seriously, I appreciate the objective discussion on this video. No room for snobs - we all just have personal preferences. If you need to think drinking single malts makes you better than other people , well maybe you need therapy. Seriously.
So Bourbon is a spirit flavored by the natural wood essences and Scotch is a spirit flavored by Bourbon and/or wine taken from those barrels whose natural essence has largely been removed by the previous occupant?
I think scotch makers would be prepared to fight on that point, ha ha. They believe you’re still getting flavour from the wood, just not the more abrupt tannins that initially come out on the first fill. Especially when the barrels are usually scraped and recharred before refilling with scotch.
For me it's simple I either like a whisky or I don't. If the whisky is a blend, single malt or whatever, as long as it is a good quality to me i am fine. I must say I prefer Irish whiskey's the most. That doesn't mean I can't enjoy another style of whisky
@@thewhiskyscribe It works for me🙂. I read the book "A sense of place" and it gave me a better perspective on the people and land behind the whisky to the extend that I want to visit Scotland and re-visit Ireland just to see it for myself.
@@thewhiskyscribe I can recomend it, it's written a bit on the romantic side (but then again aren't all travelstories) but it does the land and the people just.
Funny how tastes change, and how a preference can evolve. I'm a Yank, but began my (un-mixed) whiskey journey with Scotch, as the trendiness of single malts was building in the aughts. I never liked the cherry note found in most Bourbons, but I do tend to gravitate towards liquid Gaelic teenagers that spent time in ex-Bourbon barrels. Glenfiddich 14 (blue label) is such a whiskey, a personal favorite, and I also understand that it is a USA-only product. Here's where the irony really kicks in: I finally found a Bourbon that I actually really like...and it was finished in red wine barrels. It's a mid-30s($US) bottle at Total Wine; not a bank-breaker. The only other Bourbon I ever really liked was Clyde May's. There's a few more single malt distilleries in the USA worth getting on the radar, especially since American Single Malt is now a category of competition at the prestigious contest in San Francisco (age requirement is 2 years). There's a couple in Texas named Swift that really makes good stuff. Only your nose will tell you that it is younger than Scotch from the old country. Swift uses Scottish recipes and methods, and it shows in the flavor. I've tried ex-Bourbon and ex-sherry barreled versions, and prefer the former, which Wine Spectator rates at 95 points. Another GREAT American single malt is Del Bac, already a multiple gold-winner in San Francisco. The classic can compare nicely with the benchmark Glenlivet 12; only the nose knows the difference. It is Del Bac's signature single malt, called Dorado, that really shines. The malt is dried with Mesquite smoke, and that smoke comes through in the whiskey. Only the nose can discern the difference from the much older Johnnie Black. Alas, the economics of scale have Johnnie Black about $15 less than Del Bac Dorado, as Hamilton Distillers is not exactly Diageo. Hamilton has only been distilling since 2011. I've gotta think that they've got a few barrels that they might be allowing to age for a longer time, and will look forward to the releases of aged product. I can't say enough good about Del Bac (with which I have no commercial affiliation). I get their social feed, and alerts on limited releases, which are often cask-strength. Rye was completely overlooked in this video; missed opportunity? I am rather fond of Wild Turkey Rare Breed, which is a 57% ABV dram with only a few seconds of heat on the finish...and ahhhhhhhhhhhhhhhh. Canadian Club 100% rye is worth checking out, if you want to get started in the category.
Thanks for the great info on American Single malts. Definitely some good ones in the works (hopefully hitting the Australian market soon). I plan on doing a video on rye soon.
Hey mate, not ignored as I very much enjoy triple distilled Irish whiskey. This video was just in the field between scotch and bourbon. I’ll be doing a more detailed video on Irish whiskey in the coming weeks.
I also like to enjoy both. I think there are some flavours that don’t appeal to every drinker, but that shouldn’t mean that whatever you don’t drink is wrong or an inferior product. It’s just not what suits your tastes.
It’s the other way round in Australia. Good bourbon is significantly more expensive than the prices in the US, whilst Scotch more affordable than even Australian single malts.
@@thewhiskyscribe I've heard some claim taxes and tariffs are not to blame for high Scotch prices in the US, why is Scotch so affordable in Australia which has even higher taxes than America?
1:32 "Single malt is the most popular" oh my dear sweet summer child. Blended accounts for about 90% of global Scotch sales. You might like it more, and it is more snobby - this video is proof (hah) of that. But blended destroys it on popularity.
Hey mate, in terms of consumption, yes blends definitely sell more in volume. I probably didn't make it clear, but I was referring to the popularity of consuming neat.
@@thewhiskyscribe Source? It sounds like you're saying blends get used in cocktails a ton (or are you going with the strict definition of neat and excluding anything on the rocks?). There are precious few Scotch cocktails. Either way, I think you're letting your personal habits cloud your view of the world. Certainly the whisky-tubers concentrate on single malts, so this echo chamber would reinforce the popularity myth. Overall, it really doesn't matter, but I've been in the industry for a long time, and "trust me bro" has become a sore spot with me when it comes to whisky "facts." Just last night I had to deal with the "bourbon comes from Kentucky" myth from a bartender. Although you have intrigued me. I will start an informal survey of my local bartenders and ask what gets called most (as a neat pour). I will try to get a even sampling of cocktail/craft, dive, and corporate bars (tiki is a completely different animal). Sales of off-premise would be inconclusive as we can't say for sure how the consumer will be drinking the product. This will be skewed by the fact that there will be a percentage (sadly significant) of bartenders who can't differentiate between blends and single malts, or even bourbon and scotch. The bars where whisky knowledge is higher (craft) probably skew towards single malt consumption. When a bar has a huge wall of whisky, it is always dominated by single malts. But those are the minority of drinking establishments. If you only frequent those, you will not have an accurate take on the true landscape of whisky consumption. So, in maybe six months or so, I shall post here with my findings. Check back or ignore as you see fit.
@@pieperbe I do drink bourbon, and the above was just a joke. But the vast majority of scotch whiskies are not peated (NOT smoky or ashy), and I’ve never had one that tasted like dirt. Which ones have you tried?
Truth. I like bourbon but I always shake my head at all these people who only drink bourbon and say they hate scotch or any malt whiskey because they're also the people who lie by saying they don't like anything "too sweet".
To me bourbon is completely a different drink from whisky or whiskey. Bourbon has a sickly taste that scoch or irish doesnt have, the lack of 3 years distillaton and the corn elenent must be the reason. Bourbon reminds me of cheap Thai Hong Tong crap.
With cheaper bourbons I feel the same way, but when they start getting into higher age statements there can be some interesting complexity and flavours from the corn that you just can’t get from other grains. We all have our personal preferences though. There are Irish whiskeys that contain corn, just not usually as much as 50%
No intention to copy the other channel mate. My first role in a whisky club was that of the “scribe”, taking down the whisky tasting notes. Everything has just grown from there.
Irish whiskey is great and finally on the mend after many slow years. When I turned 18 though, the Irish whisky options in Australia were about as limited as the bourbon options: pretty much entry level Jamison’s or Tullamore Dew. I can definitely appreciate a preference for Irish whiskey. But I’m enjoying exploring all the different variations.
@@thewhiskyscribe ya me too. I'm starting a whiskey collection from modest means but I'm starting with irish. Try tieling sexton any of the spots. Explore single pot still blends and single malts. Powers is good bushmills has a limited addition prohibition Era recipe out now of there white label. Non chill filtered 46 abv and is a very good pour reasonably priced. By the case as I've bought two. Drink one keep one open on the bar and gift a few to them deserving but sit on the rest and wait ten years. It's a tribute addition to the Netflix show peaky blinders. So when the remake comes out the show and it's old and new fans will pounce on the secondary market on a whiskey you'll have that they could no longer get.
@@thewhiskyscribe excellent. Bottom shelf but solid options as follows: hellcat maggie irish whiskey. Juice is not as bad as the bottom shelf would indicate but not great plus the bottle looks cool as he'll on the bar. Additionally is Kentucky corn whiskey called mellow corn. Hideous label zero marketing but its bottled in bond which basically means the government supervises and ensures a certain quality. Look it up. I just picked up a case myself. Don't spend more than 175 or 200 usd for a case.
The Balvenie 14 year Caribbean Cask is very good. One of my favorites (for the money).
EXCELLENT video.
You’re a very good teacher.
Thanks so much
I heard somewhere that scotch is an acquired taste. I believe this because although I sampled scotch many times over the years, I developed a taste for it around the age of 60. I’m now 68. Outstanding video. Informative.
Thank you. Glad you’re getting to enjoy it now.
I really like your break down and you clarified a few things for me. Cheers
Thanks mate, glad it helped.
Gotta say, you’re editing is near flawless
Thanks so much 🙏
Nice explanation. Love the setup with the typewriter and cask in the background as well. Slainte !
Thanks, you’re the first to notice (or comment) on the typewriter.
Great and informative video Nath.
Thanks mate
I met a new friend that has about 200 bottles of Scotch and Irish whiskey. He likes the extreme island/coastal peated varieties. I have tried and tasted them all and can appreciate the history and methods in their making.
But I am for sure a bourbon guy with some liking for certain single malts.
Those peaty, coastal drams can be a bit much even for single malt devotees. If your friend ever needs help getting through his 200 bottle collection though…
Hi, just found out about your channel today after you were on the Whisky round table. Happy to subscribe and help get you to 1000 subscribers. Cheers and look forward to exploring your content.
@@DonnerPassWhisky thanks mate, really appreciate that. The round table was great fun. I’ll have some more videos coming out soon.
I just start my whiskey journey and find this video very informative. I hope you make more content like this and help educate people like me. Thank you
You’re welcome. As a new whisky drinker, are there any questions you have or topics you’d like to see explored?
@@thewhiskyscribe to be honest, i drink beer but as i grow older, i dont feel the need to social that much like i used to, plus beers just dont give me the sensation i am looking for any more so i thought to myself, whiskey might be what i need to look into. I start with Jack with coke then monkey shoulder and exploring what experience people put up on the internet then to to the local bar try it out to see if i really like it. I would like to know the very basic like how you prep your drink, what is the best way to drink them without investing a whole bar in your house, how do you differentiate the flavor in a bottle, how that particular bottle brew, etc. I dont know much about them but the thing i know is i have good time with myself chilling, watching TV or movie and have a good weekend night but i am sure i dont want to just buy 1 brand over and over again that kind of stuff
@@mightyhavan I think most whisky drinkers have been at your stage at some point. Towards the end of this year I will be doing some videos on whisky mixed drinks, from the simple to the more elaborate whisky cocktails. Hopefully that will help.
@@thewhiskyscribe yes sir please do that. I putting bell notification on your channel in case that subject come up. I am exciting to learn all those things. Thank you for sharing your knowledge
I'm primarily a bourbon drinker by default, since, the variety and prices in my region are much more reasonable compared to the pricing of Scotch and Irish whiskey. I have no problem drinking different types of whiskey just that availability is the reason I choose the ones I prefer to have. Buffalo Trace and Wild Turkey are the mainstay products for me, while Makers Mark, Elijah Craig, Four Roses, and Smoke Wagon are up there as well. The Johnny Walkers, Chivas Regal, and Glenlivet bottles are fairly easy to get, but other Scotch become hard to find.
Availability makes a big difference. The only bourbon options for me growing up were Jack Daniel’s and Jim Beam, while single malt had plenty of options. We’re getting more good bourbons here these days though, so I’m enjoying exploring more of that category.
Very curious where you live where you can get Buffalo Trace but Scotch is hard to find. I can get most Scotches much more easily than Buffalo Trace products, they're just more expensive.
I preferred bourbon to whiskey when I was younger precisely because of bourbon's sweetness. Nowadays, I prefer whiskey, particularly single malts because of their more complex flavors.
I hear that a lot. I'm finding new appreciation for bourbon these days though as I'm discovering bourbons with more complex flavour profiles. I love the diversity that's coming out of Bardstown.
@thewhiskyscribe I'm actually thinking of getting a couple of bourbon and bourbon-adjacent bottles. I'm targeting Evan Williams bottled in bond and mellow corn. Good luck on your bourbon journey.
Cheers!
Single malt scotch all the way. A Bourbon is also nice once in awhile!! Cheers!
It’s nice to be able to enjoy both 🥃
Thanks for the content! Generally speaking, will a high rye bourbon still be more mellow than a Speyside Scotch? Thanks!
It would depend on the rye I think. Rye does add some spicy flavours to a bourbon so it might not be as mellow as a Speyside whisky, but then I’ve had some really smooth rye whiskey.
Superb Buddy! Keep on reviewing. Best regards from Moscow, Russia. Cheers!🤝🥃
Thanks mate 🥃
Awesome Nath, thank you for all the information and history. I'm diving more and more into bourbon as well and I find I like either well aged bourbons, a mixed mashbill with a high rye content or different cask finished/matured ones more. My favorite straight bourbon is Eagle Rare 10 but I do love the Stagg Jr., Balcones Brimstone and FEW Spirits Cold Cut and Oolong Tea ones which are just phenomenal. Slainte my friend!
Thanks mate. I’ve found I have similar preferences - must be a scotch drinker thing. You would probably like the Rabbit Hole bourbons I’ve reviewed for my next video. I was really impressed with the different mash bills and the bourbon finished in PX sherry casks.
I may be wrong but I believe a 100% corn whiskey is not a bourbon. It's, what for it, a corn whiskey. Bourbon is never more than 80%'corn. I have corn whiskey and it's not the same as bourbon. Similar characteristics but still quite different. Bourbon is wonderful but Scotch is the superior dram, IMO. Scotch had so many more tasting profiles than bourbon because of the requirements in America regarding the distillation. I like bourbon but I love scotch.
@@wwrussell180 thanks for the update mate, I didn’t realise there was also a max corn content.
@@wwrussell180 American classifications are confusing, I keep going back to literature to check what means what.
For a whiskey to be classified as corn whiskey, the mashbill has to be at least 80% corn but it does not need to be aged in oak casks but if it does age, it has be in uncharred or used oak casks.
As far as I know a bourbon could have a 100% corn mashbill and as long as it ticks all the boxes to be classified as a bourbon ie distilled no higher than 160 proof and barrel no higher than 125 proof and must be aged in new charred oak.
Having said all of these I absolutely agree that Scotch is the superior dram and gives me much more enjoyment finding all the nuances and just having pure sipping pleasure. It's fun to dive in to new categories though and having these conversations.
Cheers to Nath for providing the platform :)
Used to be more of a scotch person and “tolerated” bourbon if there wasn’t good scotch available. Moving to Kentucky changed that pretty quickly and now I’m definitely a bourbon person
Do you think it’s because you have better access to a wider range of quality bourbons there, or a sense of pride in what the local area produces?
@@thewhiskyscribe definitely better access to good stuff, and I think as I started tasting better stuff it resulted in me acquiring the taste for bourbon more
@@thomasmichael6509 I still prefer single malt, but now that Australia is getting a wider range of quality bourbons I’m finding I do like it a lot more than I first thought. I imagine if I was living where it all started I’d be a pretty big fan.
The Balvenie 12 year Double Wood is a great scotch. I am out of it right now. But I did have some of my Balvenie 17 year old Double Wood the other night. It is one of the few scotches that I can drink neat.
I haven’t had a chance to try the 17yo version yet. Sounds like it’s a good step up from an already great dram.
Excelent analysis. Unfortunately in Brazil we don't have many option of bourbons so we have to stick to JD, Jean Bean, Buffalo Trace and eagle rare. Whisky on the other hand are more available despite the price tag. I enjoy both and it all comes to your mood. Keep up with the great job.
Thanks mate. That was pretty much our bourbon options in Australia too. It’s only been the last few years we’re seeing a wider selection.
I'm definitely more of a scotch person myself, but in a cocktail, bourbon is amazing.
Agreed, love a bourbon based old fashioned or mint julep.
Wonderful, concise descriptions of the two spirits. My understanding was pretty clouded before.
Thanks mate, glad it helped.
I enjoy both. :)
Enjoy the best of both worlds.
I enjoy both and I find bourbon has more intensity in the finish. Whisky is usually more complicated in the finish and provides a different experience.
There’s definitely room to enjoy both. I’m always happy to widen my whisk(e)y selection
Thanks, this explained casks use very clearly.
Alaska is a state, not a territory. The example you are looking for is Puerto Rico, if you wanted a territory. Also, Amalga Distillery in Alaska makes a damn fine whiskey.
Great video. Started off with single malts, but then introduced to bourbon. Wow, what a difference! I gotta say, that bourbon is must more versatile. Old fashioned, neat, couple of cubes, or even a Manhattan - I like the diversity in styles and approaches, which isn't true for Scotches that can really and only should be drank neat or with a small cube. Not to mention that I think some scotches are just undrinkable. I'm talking about the Islays ,which are just harsh and too peaty in my opinion. I mean, who the heck wants to drink something medicinal like bandaids? In any case, I realize that folks have different palates, but Bourbon, in my opinion, just has more diversity overall.
Thanks mate. Having started with single malts, I’m definitely enjoying exploring bourbons, now that I can. For many years Australia really only had a few very basic bourbons available to us, but a wide range of single malts, so the perception was the other way round. That bourbons were very simple and scotch had more versatility - they both have their strengths and I’m very happy to widen my palate.
Michael, with respect,you simply haven't experienced enough scotch. Scotch has significantly more diversity than bourbon because of the regions where it is produced and the freedom to use any barrel type the distiller desires. American bourbon can never match a great double oaked scotch or a triple wood finished single malt. I wish we could but the barrel requirement does not allow.
I happen to enjoy rubber bands and iodine, set on fire, then dragged through sea water.
Personally I drink both. Not a fan of peated but working on that and not a blended scotch guy. But a great speyside or a great bourbon are perfect for me. Actually it was rum that was first distilled in the colonial period then when whiskey was first made it was a rye product first and was made everywhere in the eastern United States before we were Americans. And really corn didn’t get more popular for whiskey till after the civil war. It was used before that but not as much as rye. And there is no way to know how many small family distilleries there were in early America hundreds most likely or as they became known as moonshiners. Still today many are making mead and fruit wines at home.
While I appreciate Scotch, I must confess that when I drink it, it tastes like I'm sucking on peat moss...
Peated whisky certainly isn’t for everyone - not even all scotch drinkers like peat. Perhaps try something unpeated, like a Speyside whisky.
@@thewhiskyscribe Thanks for the suggestion.
It tastes like burning dirt.
@@pieperbe have you tried any unpeated scotches?
I never drink a bourbon that isn’t at least three weeks old. Seriously, I appreciate the objective discussion on this video. No room for snobs - we all just have personal preferences. If you need to think drinking single malts makes you better than other people , well maybe you need therapy. Seriously.
Couldn’t agree more. It would be a pretty boring world if we all liked the same thing.
3 weeks aging must be nice, round here in these old hills we drink it fresh off the still.
In terms of smell, scotch is a lighter more uplifting smell vs bourbon which is a darker more rich smell.
The Greatest Country , making the Greatest Spirits, Bourbon 4 Life!
There’s a reason that Scotch is the most sought-after drink on the planet…
Bourbon with cola. Scotch whisky fav. Aberlour casg annamh scotch
So Bourbon is a spirit flavored by the natural wood essences and Scotch is a spirit flavored by Bourbon and/or wine taken from those barrels whose natural essence has largely been removed by the previous occupant?
I think scotch makers would be prepared to fight on that point, ha ha. They believe you’re still getting flavour from the wood, just not the more abrupt tannins that initially come out on the first fill. Especially when the barrels are usually scraped and recharred before refilling with scotch.
For me it's simple I either like a whisky or I don't. If the whisky is a blend, single malt or whatever, as long as it is a good quality to me i am fine. I must say I prefer Irish whiskey's the most. That doesn't mean I can't enjoy another style of whisky
That’s definitely the best approach
@@thewhiskyscribe It works for me🙂. I read the book "A sense of place" and it gave me a better perspective on the people and land behind the whisky to the extend that I want to visit Scotland and re-visit Ireland just to see it for myself.
@@011humphrey Ive been meaning to read that. I’ve been hearing a few distillers reference it lately.
@@thewhiskyscribe I can recomend it, it's written a bit on the romantic side (but then again aren't all travelstories) but it does the land and the people just.
Funny how tastes change, and how a preference can evolve. I'm a Yank, but began my (un-mixed) whiskey journey with Scotch, as the trendiness of single malts was building in the aughts. I never liked the cherry note found in most Bourbons, but I do tend to gravitate towards liquid Gaelic teenagers that spent time in ex-Bourbon barrels. Glenfiddich 14 (blue label) is such a whiskey, a personal favorite, and I also understand that it is a USA-only product. Here's where the irony really kicks in: I finally found a Bourbon that I actually really like...and it was finished in red wine barrels. It's a mid-30s($US) bottle at Total Wine; not a bank-breaker. The only other Bourbon I ever really liked was Clyde May's.
There's a few more single malt distilleries in the USA worth getting on the radar, especially since American Single Malt is now a category of competition at the prestigious contest in San Francisco (age requirement is 2 years). There's a couple in Texas named Swift that really makes good stuff. Only your nose will tell you that it is younger than Scotch from the old country. Swift uses Scottish recipes and methods, and it shows in the flavor. I've tried ex-Bourbon and ex-sherry barreled versions, and prefer the former, which Wine Spectator rates at 95 points.
Another GREAT American single malt is Del Bac, already a multiple gold-winner in San Francisco. The classic can compare nicely with the benchmark Glenlivet 12; only the nose knows the difference. It is Del Bac's signature single malt, called Dorado, that really shines. The malt is dried with Mesquite smoke, and that smoke comes through in the whiskey. Only the nose can discern the difference from the much older Johnnie Black. Alas, the economics of scale have Johnnie Black about $15 less than Del Bac Dorado, as Hamilton Distillers is not exactly Diageo. Hamilton has only been distilling since 2011. I've gotta think that they've got a few barrels that they might be allowing to age for a longer time, and will look forward to the releases of aged product. I can't say enough good about Del Bac (with which I have no commercial affiliation). I get their social feed, and alerts on limited releases, which are often cask-strength.
Rye was completely overlooked in this video; missed opportunity? I am rather fond of Wild Turkey Rare Breed, which is a 57% ABV dram with only a few seconds of heat on the finish...and ahhhhhhhhhhhhhhhh. Canadian Club 100% rye is worth checking out, if you want to get started in the category.
Thanks for the great info on American Single malts. Definitely some good ones in the works (hopefully hitting the Australian market soon).
I plan on doing a video on rye soon.
Why have u ignored triple distilled irish
Hey mate, not ignored as I very much enjoy triple distilled Irish whiskey. This video was just in the field between scotch and bourbon. I’ll be doing a more detailed video on Irish whiskey in the coming weeks.
scotch single malt all day
Weirdly enough, US laws made bourbon such an awesome type of whisky. Skotch is overhyped.
That might come down to personal taste
It's hard to beat an 80 to 86 watered down Scotch. It is so smooth when compared to Bourbon.
I drink both. It shouldn't be either-or!
I also like to enjoy both. I think there are some flavours that don’t appeal to every drinker, but that shouldn’t mean that whatever you don’t drink is wrong or an inferior product. It’s just not what suits your tastes.
Bourbon = affordable
Scotch = unaffordable
It’s the other way round in Australia. Good bourbon is significantly more expensive than the prices in the US, whilst Scotch more affordable than even Australian single malts.
@@thewhiskyscribe I've heard some claim taxes and tariffs are not to blame for high Scotch prices in the US, why is Scotch so affordable in Australia which has even higher taxes than America?
Bourbon predates Bourbon County, Bourbon got it's name from Bourbon Street in New Orleans where it was first sold.
That’s a great piece of history, thanks for adding that.
Dude Alaska's a state not a territory, has been since 1959
@@pe003 thanks, I’m only 65 years out of date on that 🤪
If it’s going in my mouth it better taste good, that’s why I only drink bourbon
My favourite Scotch are Speyside whisky.
I have favourite distilleries from all over Scotland, but Speyside is probably my favourite region too.
I have always been a bourbon guy. Of course, I was born and bred a Yank.
1:32 "Single malt is the most popular" oh my dear sweet summer child. Blended accounts for about 90% of global Scotch sales. You might like it more, and it is more snobby - this video is proof (hah) of that. But blended destroys it on popularity.
Hey mate, in terms of consumption, yes blends definitely sell more in volume. I probably didn't make it clear, but I was referring to the popularity of consuming neat.
@@thewhiskyscribe Source?
It sounds like you're saying blends get used in cocktails a ton (or are you going with the strict definition of neat and excluding anything on the rocks?). There are precious few Scotch cocktails. Either way, I think you're letting your personal habits cloud your view of the world.
Certainly the whisky-tubers concentrate on single malts, so this echo chamber would reinforce the popularity myth. Overall, it really doesn't matter, but I've been in the industry for a long time, and "trust me bro" has become a sore spot with me when it comes to whisky "facts." Just last night I had to deal with the "bourbon comes from Kentucky" myth from a bartender.
Although you have intrigued me. I will start an informal survey of my local bartenders and ask what gets called most (as a neat pour). I will try to get a even sampling of cocktail/craft, dive, and corporate bars (tiki is a completely different animal). Sales of off-premise would be inconclusive as we can't say for sure how the consumer will be drinking the product.
This will be skewed by the fact that there will be a percentage (sadly significant) of bartenders who can't differentiate between blends and single malts, or even bourbon and scotch. The bars where whisky knowledge is higher (craft) probably skew towards single malt consumption. When a bar has a huge wall of whisky, it is always dominated by single malts. But those are the minority of drinking establishments. If you only frequent those, you will not have an accurate take on the true landscape of whisky consumption.
So, in maybe six months or so, I shall post here with my findings. Check back or ignore as you see fit.
Rabbit hole sucks
@@lukeraynor3704 I liked it but it’s probably not for everyone
Bourbon is the high-fructose corn syrup of whiskies.
😂😂
Perhaps, but Scotch tastes like burning dirt.
@@pieperbe I do drink bourbon, and the above was just a joke. But the vast majority of scotch whiskies are not peated (NOT smoky or ashy), and I’ve never had one that tasted like dirt. Which ones have you tried?
Truth. I like bourbon but I always shake my head at all these people who only drink bourbon and say they hate scotch or any malt whiskey because they're also the people who lie by saying they don't like anything "too sweet".
How dare you?
We're still boycotting Israel, for obvious reasons, but everything else sounds interesting.
To me bourbon is completely a different drink from whisky or whiskey. Bourbon has a sickly taste that scoch or irish doesnt have, the lack of 3 years distillaton and the corn elenent must be the reason. Bourbon reminds me of cheap Thai Hong Tong crap.
With cheaper bourbons I feel the same way, but when they start getting into higher age statements there can be some interesting complexity and flavours from the corn that you just can’t get from other grains. We all have our personal preferences though. There are Irish whiskeys that contain corn, just not usually as much as 50%
Bourbon all the same
Gotta Say. Terrible name. Too close to a bigger channel.
No intention to copy the other channel mate. My first role in a whisky club was that of the “scribe”, taking down the whisky tasting notes. Everything has just grown from there.
Neither. Drink irish whiskey. Its where it started and where its right. Other whiskies can be good but for me its onlt irish
Irish whiskey is great and finally on the mend after many slow years. When I turned 18 though, the Irish whisky options in Australia were about as limited as the bourbon options: pretty much entry level Jamison’s or Tullamore Dew.
I can definitely appreciate a preference for Irish whiskey. But I’m enjoying exploring all the different variations.
@@thewhiskyscribe ya me too. I'm starting a whiskey collection from modest means but I'm starting with irish. Try tieling sexton any of the spots. Explore single pot still blends and single malts. Powers is good bushmills has a limited addition prohibition Era recipe out now of there white label. Non chill filtered 46 abv and is a very good pour reasonably priced. By the case as I've bought two. Drink one keep one open on the bar and gift a few to them deserving but sit on the rest and wait ten years. It's a tribute addition to the Netflix show peaky blinders. So when the remake comes out the show and it's old and new fans will pounce on the secondary market on a whiskey you'll have that they could no longer get.
@@ronaldvoigt6761 I will add all of those to my whisky to-do list :-)
@@thewhiskyscribe excellent. Bottom shelf but solid options as follows: hellcat maggie irish whiskey. Juice is not as bad as the bottom shelf would indicate but not great plus the bottle looks cool as he'll on the bar. Additionally is Kentucky corn whiskey called mellow corn. Hideous label zero marketing but its bottled in bond which basically means the government supervises and ensures a certain quality. Look it up. I just picked up a case myself. Don't spend more than 175 or 200 usd for a case.
Whisky started in Scotland