Good review Ralfy. Found this vid as just bought 10yr Longrow and for me tasted wet wood bonfire with oranges/tangerines and orange zest. Now has it opens for 40 mins and Springbank funk coming thru in the way of moss and dirt. For me its a great non-complex peaty whisky that i'll enjoy for a long time. 👌🏾
Ralfy, great to see a pioneering whisky enthusiast such as yourself spreading these videos for all our enjoyement. (especially for us young whisky mates, such as myself) Wanted to make a shout out about a longrow i recently bought on a "treasure hunt": The Longrow 7 year Barolo wine wood finnish, it has 1 of the most delicious marriage of wine barrel and peat i've come across thus far, a great barbecue smoke peppery development and sweet/chilli finnish! :) Cheers from a swedish ralfyfan
I'm still very new to the world of whiskey. But I so want to thank you Ralphy for giving a thoroughly interesting, charming and generally heartwarming series to watch. And a special thank you for the shout-out to us swedes =)
Ralfy, I'd like to thank you for the education in whisky you have give me over the past few months since I discovered your reviews. I've learnt a lot about many whiskies and have bought several of those you've rated highly. But I've somehow become drawn to Longrow, perhaps because of the presentation. You've only reviewed it once and it seems the 10 year old was a little disappointing. Really looking forward to seeing you give Longrow another chance.
Interesting that you mention the peatyness declines with ageing! Be interesting to see how the peated Bunnahabhain matures now, Toiteach was a bit fiery when first bottled.
Ralfy! I finally scored a bottle of the CV in a neighboring state and I'm trying it now. Have you ever nosed a dram indoors first than outsdoors in near freezing temperatures? Totally different! It's dusty peat smoke and toffee inside and sweeter fruit and syrup outside. Crazy. Pretty interesting Springbanker varietal too.
Any high quality single malt is about $100. The 'tea bag' non chill filtered blend is reasonable at about $40. I'm trying to choose between Ardbeg 10 and the Springback 12 cask strength. I already have a laphroaig quarter cask $64 so I'm not sure whether I want another peat bomb. I love the bunnahabhain 12. Thoughts??
We in Ontario have been given the opportunity to buy the Springbank cask strength 54.6% from out liquor control board. (heavy on the 'control' part) They are charging $100 per bottle so I was wondering if you had any insight before I go and blow my scotch whiskey budget for the month. P.S. Great review of the distillery. Thx to Peter as well.
you certainly like your water with your whisky, ralfy. I find that while a good deal of the time it can open up the profile and release a more pronounced fruit character isometimes it can lead to a more nervous drink. It can take away that lovely intensity that leads to a more lingering finish.
Speaking from a college-level chemistry and university level engineering standpoint,adding the water first without perturbations would cause it to remain mostly on the bottom. Since water is more dense then alcohol, it would dilute the bottom spirit to a greater degree and possibly release a greater amount of non-water soluble particles while keeping the top spirit relatively undiluted (compared to it's original cask dilution). But after an hour there should be no difference.
@crthebigo Hey, thanks for the reply. The thing I mean is, if the whisky gets drowned so fast, then technically, the first drops of whisky is born premature and drown at first point.. Anyway cheers!
@chrish12345 Looking at equilibrium of solutions: Any physical reaction will propagate through a homogeneous medium at a rate proportional to the available surface area and the relative difference in reaction state. But for simplicity, any physical reaction (being dilution, change in temperature or density) will come to equilibrium throughout a warm fluid in a relatively short time span. But then again if your a liquor snob, anything can make a difference to your perception of what your drinking
cheers ralfy! thanx for all the videos, its great to see someone that shows such passion but that also dedicates himself to educate and incite ppl to discover the various flavours (also importantly whats good value for money;) Im a student in sweden that works part time as a bartender, and i am particularely fond of rums&whiskies, ill take ur word for it and keep a lookout for this one, just.. is it pricey and is it hard to find? thanx again
I tried the CV and thought it was a bit lacking in peat, but strangely the 14 year old is a lot more peated/smoky. I've heard that the CV contains some older whiskys but seems young on the whole, so maybe they peat the 14 year old more?
It sounds pretty contrary to the things that you have told us about drown whisky before :-/ As far as I remember, you told that once the whisky is drown, adding more whiskey, would not help at all... Isn't that weird to add whisky to the water? P.s: Still looking forward for Hazelburn review. Cheers
Ugh I want to try this but it's $110 in Canada and even tasting it at a bar is like $15 bucks... :O Would rather bend over and give them my money for Lagavulin 16 at $110.
It's already been said, but damn the Longrow's price is jacked in Ontario. And it's not the only one. The Liquor Control Board of Ontario is the largest procurer of alcohol in the world, yet it still has a pathetic selection and unreasonable rates. Forget the separation of Church and State, how about a separation of alcohol sales and Government. Bloody nanny state. But hey great review. I'll definitely be trying this soon. If it doesn't land me in the poor house.
Hello Ralfy, this seems to be very coastal. It's the thing that still keeps me puzzled , islay whisky's claiming that this is unique due to maturation near the sea ! I had my doubts on that, but hey who am I to argue with someone who makes whisky! But after your review again I think the seaside has not that much of an influence. Is that a fact??
Hiya Ralfy, I came upon asingle Malt in my local liquor store called: "Dalwhinnie"-or similar; have not encountered this prior to now-are you familiar with it, and is any good?
@fuckinick In order to add the water first you'd need to know exactly how much water it needs. The only way to know this is to try the whisky neat first, then add your water to personal preference. Then you'll be able to do it the other way round like shown in this video. Obviously you wouldn't put water in first if you've never tried the whisky. The whisky is only drowned when you've diluted it to the critical point of no return; when the flavours and aromas are reduced instead of enhanced.
I'm just had a taste of a freshly opened Longrow CV. Hmmm. How to put it... Grappa en masse! Totally dominated the taste. I hate Grappa ( bad experience but lets not talk about that ). Recommended only for experienced tasters and grappa lovers.
Good review Ralfy. Found this vid as just bought 10yr Longrow and for me tasted wet wood bonfire with oranges/tangerines and orange zest. Now has it opens for 40 mins and Springbank funk coming thru in the way of moss and dirt. For me its a great non-complex peaty whisky that i'll enjoy for a long time. 👌🏾
Ralfy, great to see a pioneering whisky enthusiast such as yourself spreading these videos for all our enjoyement. (especially for us young whisky mates, such as myself) Wanted to make a shout out about a longrow i recently bought on a "treasure hunt": The Longrow 7 year Barolo wine wood finnish, it has 1 of the most delicious marriage of wine barrel and peat i've come across thus far, a great barbecue smoke peppery development and sweet/chilli finnish! :) Cheers from a swedish ralfyfan
I'm still very new to the world of whiskey. But I so want to thank you Ralphy for giving a thoroughly interesting, charming and generally heartwarming series to watch. And a special thank you for the shout-out to us swedes =)
Ralfy, I'd like to thank you for the education in whisky you have give me over the past few months since I discovered your reviews. I've learnt a lot about many whiskies and have bought several of those you've rated highly. But I've somehow become drawn to Longrow, perhaps because of the presentation. You've only reviewed it once and it seems the 10 year old was a little disappointing. Really looking forward to seeing you give Longrow another chance.
Interesting that you mention the peatyness declines with ageing! Be interesting to see how the peated Bunnahabhain matures now, Toiteach was a bit fiery when first bottled.
Ralfy! I finally scored a bottle of the CV in a neighboring state and I'm trying it now. Have you ever nosed a dram indoors first than outsdoors in near freezing temperatures? Totally different! It's dusty peat smoke and toffee inside and sweeter fruit and syrup outside. Crazy. Pretty interesting Springbanker varietal too.
That was a interesting observation. I think it makes sense. I'll will test that out up here in north Norway when wintertime.
Great review again!Good hints..and a nice surprise at the end:D anything can happen.
Any high quality single malt is about $100. The 'tea bag' non chill filtered blend is reasonable at about $40. I'm trying to choose between Ardbeg 10 and the Springback 12 cask strength. I already have a laphroaig quarter cask $64 so I'm not sure whether I want another peat bomb. I love the bunnahabhain 12. Thoughts??
We in Ontario have been given the opportunity to buy the Springbank cask strength 54.6% from out liquor control board. (heavy on the 'control' part) They are charging $100 per bottle so I was wondering if you had any insight before I go and blow my scotch whiskey budget for the month. P.S. Great review of the distillery. Thx to Peter as well.
you certainly like your water with your whisky, ralfy. I find that while a good deal of the time it can open up the profile and release a more pronounced fruit character isometimes it can lead to a more nervous drink. It can take away that lovely intensity that leads to a more lingering finish.
Ralfy, any plans to review the Longrow 18?
Speaking from a college-level chemistry and university level engineering standpoint,adding the water first without perturbations would cause it to remain mostly on the bottom. Since water is more dense then alcohol, it would dilute the bottom spirit to a greater degree and possibly release a greater amount of non-water soluble particles while keeping the top spirit relatively undiluted (compared to it's original cask dilution).
But after an hour there should be no difference.
@crthebigo Hey, thanks for the reply. The thing I mean is, if the whisky gets drowned so fast, then technically, the first drops of whisky is born premature and drown at first point.. Anyway cheers!
@chrish12345 Looking at equilibrium of solutions: Any physical reaction will propagate through a homogeneous medium at a rate proportional to the available surface area and the relative difference in reaction state. But for simplicity, any physical reaction (being dilution, change in temperature or density) will come to equilibrium throughout a warm fluid in a relatively short time span.
But then again if your a liquor snob, anything can make a difference to your perception of what your drinking
cheers ralfy! thanx for all the videos, its great to see someone that shows such passion but that also dedicates himself to educate and incite ppl to discover the various flavours (also importantly whats good value for money;)
Im a student in sweden that works part time as a bartender, and i am particularely fond of rums&whiskies, ill take ur word for it and keep a lookout for this one, just.. is it pricey and is it hard to find?
thanx again
@Abraxas514 Maybe there's more to it though if these dudes are getting it done at the bottling stage (not the drinking stage)
I tried the CV and thought it was a bit lacking in peat, but strangely the 14 year old is a lot more peated/smoky. I've heard that the CV contains some older whiskys but seems young on the whole, so maybe they peat the 14 year old more?
a fine review!
Hi ralfy, just trying the CV, lovely drop , yes it needs time in the glass like the ten. would you rate the CV higher than the ten?
Ralfy. You'r most welcome to come to Sweden and we´'ll share a pure whisky moment :)
It sounds pretty contrary to the things that you have told us about drown whisky before :-/
As far as I remember, you told that once the whisky is drown, adding more whiskey, would not help at all...
Isn't that weird to add whisky to the water?
P.s: Still looking forward for Hazelburn review.
Cheers
Ugh I want to try this but it's $110 in Canada and even tasting it at a bar is like $15 bucks... :O
Would rather bend over and give them my money for Lagavulin 16 at $110.
It's already been said, but damn the Longrow's price is jacked in Ontario. And it's not the only one. The Liquor Control Board of Ontario is the largest procurer of alcohol in the world, yet it still has a pathetic selection and unreasonable rates.
Forget the separation of Church and State, how about a separation of alcohol sales and Government. Bloody nanny state.
But hey great review. I'll definitely be trying this soon. If it doesn't land me in the poor house.
I've thought about that..
Water into Whisky
Or
Whiskey into water...
So I pour Whisky into a wet glass and a drop on top...
Hello Ralfy, this seems to be very coastal. It's the thing that still keeps me puzzled , islay whisky's claiming that this is unique due to maturation near the sea ! I had my doubts on that, but hey who am I to argue with someone who makes whisky! But after your review again I think the seaside has not that much of an influence. Is that a fact??
@Abraxas514 happy christmas :/
Hiya Ralfy, I came upon asingle Malt in my local liquor store called: "Dalwhinnie"-or similar; have not encountered this prior to now-are you familiar with it, and is any good?
@fuckinick In order to add the water first you'd need to know exactly how much water it needs. The only way to know this is to try the whisky neat first, then add your water to personal preference. Then you'll be able to do it the other way round like shown in this video. Obviously you wouldn't put water in first if you've never tried the whisky.
The whisky is only drowned when you've diluted it to the critical point of no return; when the flavours and aromas are reduced instead of enhanced.
Have you ever tried the 50% abv version?
I'm just had a taste of a freshly opened Longrow CV. Hmmm. How to put it...
Grappa en masse! Totally dominated the taste.
I hate Grappa ( bad experience but lets not talk about that ).
Recommended only for experienced tasters and grappa lovers.
Ralfy, this Longrow 10 is not available anymore. Have you tried Longrow Peated and what is your opinion of it?
. . . young and energetic, and well worth exploring.
malt manchurians !!
looking way more sympathic without that beard! a bit less cool too, though.... but i think its a good trade.
@ralfystuff Word! LOL!
@chrish12345
Cheers :)
1st, i do hope you enjoyed my comment, now..... get back to ralfy. ;-)