ralfy review 1003 Extras - More about Irish Pot-Still Whiskey.
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- เผยแพร่เมื่อ 20 พ.ย. 2023
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Dear Ralfy! Considering the malt mention: those were three legendary heavy metal bands. All the best
Good lesson until 11:43. Even if the third heating process released additional sugars, they weren't refermenting at that point in the process, so it would have no effect on fermentation.
Thank you for bringing Irish Whiskey into the conversation. I appreciate Irish Whiskey so much more now that I have enjoyed tasting from both Scottish and Irish for 40 years or more.
Nice that you use a correct pen for your writing! My Parker 75 has served me faultlessly since 1980! Those were the days when I thought that the Black Walking Johnny was the ultimate whisky!! Then my regular outlet said, "Enough of that! Try this." And for not much more, he sold me a bottle of Tomintoul. What a revelation. And the rest is . . . !
It’s April 2 , 2024 - I just found you here on the You Tube. Great Reviews and history. But you had me at the Dalek on the back shelf.
Ralfy, I recommend a pigmented fountain pen ink like Platinum Carbon Black, you won't have any issues with drops of water or whisky ruining your writing. They're practically waterproof and they don't contain any dye, so they really don't budge at all unless you rub the paper to the point where it starts to flake. Iron gall inks work quite well too, though they may still contain dye depending on the specific ink, even if the paper will be etched by the ink and you will always be able to read it even if the dye washes away completely.
Hey, Ralfy! I'd like to suggest a correction about the malting process. Malting is done mainly in order to produce enzymes which can cut the starch in the grain into sugars. During the mashing heat activates the enzymes and starch is converted to sugars. The said enzymes are the most valuable ingredient in the malted barley which happens to be the grain that can produce them the most. That's why they add some malted barley to the mixed mash bill of all the bourbons, grain distillates, etc. The alternative is to "cook" the mash at high temperature and pressure or add artificial enzymes in order to convert the starch to sugars.
Cheers and all the best!
Teeling is one of the newest and best players coming out of Ireland. I've found their pure pot still, single malt to be fantastic and both under $50 in U.S. Glendalough is another one that's hitting some strides with Mizunara finish stuff and first whiskey aged in Irish Oak.
So nice to hear that you appreciate a nice, proper pen Ralfy. That's another of my expensive hobbies next to cars and Whisky. 😅
Loving the fountain pen!!!
Greetings from a Motörhead fan from Minnesota USA. You nailed the introduction Ralphy! Great video.
I bet Ralfy could have convinced Lemmy to drink his JD without coke😉.
@@saschaoswald480 indeed
Much appreciated dear Ralfy thanks 🙏 and take care. Kindest regards, S.
Hello Ralfy. You are certainly right in saying that the quality of Spot has declined. I noticed it with Yellow Spot which I found incredible 2 years ago and which disappointed me a lot last year with a bottle which had enormous acidity which was really not good to taste . On the other hand, the price has increased a lot 😁. In any case, I'm happy to hear you say it.
I tried my first Teggridy RUM yesterday in a lovely bar... thanks to a rubbish bus service... had to do something to keep warm..
23 year old, sherry casked. Zacapa .. blumming lovely.
Middleton release whiskies aged in other types of wood - Method and Madness. I’ve only tried the pot still release aged in french chestnut, it’s nice
Found an interesting bottle of single malt single barrel Irish whiskey a week or two ago called Limavady. Very VERY sparkly complex flavor profile. The flavor profile and nose change noticeably in the glass while slowly chewing through it. I cannot recommend this enough to anyone that enjoys single malt whiskey (or whisky) of any kind. I found it for around $40 USD.....
Usually you don't chill filter whiskeys above 46% ABV. This one is cask strength. Also they do state on the tube that it is "non-chill filtered".
I wish that were true in America, because here it's highly common for bottled-in-bond whiskeys (50% ABV) to be chill filtered. The list is endless, and it's just dumb.
@@whompbiscuits8930the bourbon scene is a mess sadly
@@robfut9954 Agreed. I get the feeling that bourbon is slowly going downhill or at least homogenizing, and with ASM's lax regulations forthcoming, I'm not terribly encouraged by the future of the American whiskey scene. Hopefully rye is still ticking along.
Even a wild turkey rare breed is chill filtered hence why I've been ordering the NCF version .but yeah originally I used to just assume that it wasn't being over 46% but anyways havnt got to try blue spot yet but I did enjoy the redbreast cask strength .definitely pricey here in Australia though.but cheers malt mates
Thanks Ralfy.
Love the h before the w - hwen
A feather pen with e150 ink!
When I want a cheaper dram I always prefer irish whiskey. Like Connemara or Jameson Black Barrel.
Red spot is delicious too
Rakfy you have taken up a part my consciousness for an amount of time which I am embarrassed to quantify
Great video Ralfy, i really enjoyed it, thanks
I could not find blue spot locally, so I purchased a bottle of green spot.
I wasn't able to find out online whether blue spot has added colour (it probably does as many of the spot whiskies do) but it says "non chill filtered" on the bottle.
I remember a lot of this from a previous extras on Irish whiskey, I think the one where some Irish guy wrote a long letter or something. The terminology itself, however, doesn’t interest me at all. All that matters is what’s the quality of what is in my bottle.
Malt mention: Medicated Metallic marauders...
M-mention List, thanks !
Extras are always interesting ! ( Another fountain pen user , great to see.)
That’s all very interesting mate lol but have you read “ Shuggie Bain “ yet Ralfy ? . Nice meeting you recently, all the best.
time to break out a bottle of bushmills millenium malt...heavy sediment on the bottom.btw....cheers
Method madness do all sorts of not oak cask whiskys , ive got a cherry wood one
Hey there ralfy and other fellas. I started drinking bourbon earlier this year. I’m about 8 months in and recently started drinking scotch (like 3 weeks) and I severely underestimated the difference in flavors lol. Any recommendations on how I can better enjoy it?
I got lucky buying a really old bottle of knappogue castle, years ago. It was amazing. Today I wont touch it. Forgettable. Same with bushmills 16. Not the same. The older Powers used to be like a swarm of bees attacking the palate, now its just boring low abv tripe. Can't touch a red breast around here because of the ridiculous price. Only had one dram once from a really good friend and it was really tasty.
Which irish would you recommend?
Powers three swallows. Toffee malt.😊
Try Powers John’s Lane.
@@mgordo2 thank you
How is it that sugars released during the third distillation (11:45) affect fermentation?
Ralfy, do you know of any whiskies in Scotland or Ireland made with 100% un-malted barley? I'm in the Vancouver area of British Columbia, Canada, and a local craft distillery produced a bottle of whiskey distilled from 100% un-malted barley (triple distilled). I bought it just out of sheer curiosity about what such a strange whiskey would be like. It wasn't bad at all, but it wouldn't appeal to anybody who really wants sweetness in their whiskey.
I thought some portion of the barley had to be malted to kickstart fermentation. I'm not aware of any Irish whiskey with 100% unmalted barley. Even in Irish grain whiskey, which is mostly made of corn, usually has about 5% malted barley added to aid fermentation. Powers Rye is 100% rye, so they malted some of the rye for the same reason.
@@Stephen_Curtin -- That reminds me that it would actually not be possible to make a whisky in Scotland without any malted grain. In Canada and the USA whisky distillers are allowed to use commercial enzymes to kickstart fermentation. That's not allowed in Scotland. I don' know if it is allowed in Ireland.
So, are there any good currently available Irish whiskeys that truly are traditional throwbacks to earlier days? I imagine I'll have to order them online from Ireland (I'm in the U.S.).
Ralphy, what would be the dream way of producing an Irish Single Malt that has character, good viscosity and interesting flavour spectrum ?
. . . simple, listen to the still ! and put good flavoursome ferment into the still.
Colombia
Whats happening with the order of these reviews and extras?
Hi Ralfy
I know it is not stuff to do that you need more of. But will Genever maybe be in one of the episodes one day? Regards
. . . not for a while !
I got a late birthday present of an Irish Whiskey the other day... Sextons £20.. you'll do for me!
I wish I could find me some Writers Tears Red Head for my price range again... (what went wrong M&S)!!!
Anybody tried Shortcross Irish Whiskey? Very interesting!!
My whiskey journey was initiated and sustained by the Midleton Distillery. For me the most important distillery in the world.
Is it still true that taxes on malted barley continue to drive Irish whiskey to use a proportion of unmalted barley?
Did I miss something? I was expecting 1004 extras.
Last week, were you expecting 1003 extras?
😁🤔😁
I didn't hear about the importance of "Single Pot Still" in the Irish whiskey world.
It is important!
Love Irish whiskey but it's getting very pricey for something that's normally chill-filtered and contains artificial color. My only problem with triple distilling is that it strips more flavor from the spirit. If you're going to distill it with the goal of minimizing the grain flavor, you may as well sell off the stills and just buy tanks of NGS, proof it down to what you want and dump it into a cask and wait. And chill filtering strips even more flavor from it!