I don’t think I’ve ever seen a video about mass distilling that goes this much into detail about how their fermentation techniques give specific flavors. Very interesting stuff
@@arminkaiser8933 It is an ad, but I still consider this half documentary. either way I have been to many modern and traditional stills in Scotland, I have seen something new here today and it got me curious because it does seem like outside the usual process I have seen so many times. I probably won't run out and order a bottle online but it will be added to a wish list :)
Sure but it's still interesting. Especially as someone who lives in Denver and didn't realize we had such a unique distillery in this city. @@arminkaiser8933
@@adamd416I’ve worked in the raw meat industry. Trust me when I say this is the least of your problems. A lot of crazy things happen behind the scenes in the food industry.
It is so awesome to see this. These guys got their start with a brewpub in Ann Arbor Michigan. It was a great spot and sadly they moved on to Colorado. But boy have they done it right! So glad I got to know you guys. I now have to make my way to Colorado.✌️
What fun to watch their process! I've sampled several Leopold Brothers' whiskeys and their Gin as well. Delish! I'd love to pay them a visit and smell all the processes: malting, boiling, fermenting and distilling! I just love the odor of whiskey dripping from a pot still!
I live just outside Denver, and I haven't toured their facility, but I've toured their offerings once or twice! 🙂 A decade ago I bought a bottle of their "American Small Batch Whiskey," and I've been slowly sampling the whole menu over the following decade. I chose the Leopold Brothers whiskey that evening because I was scheduled to spend most of the next day in mediation with Judge Leopold in Denver. I thought, superstitiously, that having a glass of Leopold Brothers whiskey the night before should bring my client luck the next day! 🙂 It worked! We reached a settlement during mediation. Afterward I told Judge Leopold about buying the Leopold Brothers whiskey for luck, and asked if he was connected to the distillery. He was not, and had not heard of them yet. I'm grateful to be living at a time and place where we can enjoy such wonderful variety of locally-made beer and liquor. For the past thirty years, we've been in the center of a huge renaissance in craft brewing and distilling, which has now spread throughout the Rocky Mountain states. I'm thrilled that most of them have tasting rooms attached, so you can enjoy a tour and sample their products in a single visit. Besides, the brewery equipment makes a cool backdrop to an attached tasting room! 😳
I LOVE videos like this! One of my big passions in life is wine. Tasting it, studying its history, vintage reports, etc… All of that nonsense😂 But whiskey? That’s a new area for me that I’m really keen on exploring, and so videos like this not only showcasing the product but giving me an eye into the process behind everything is really fascinating🤩
Hey Todd. There is another three chamber still on order for a distillery In Perth Western Australia. I have a whiskey distillery in Mendoza Argentina and I am getting a three chamber still made up here. Mine should be up and running by about July next year.
Im a beer brewer and hobby distiller. The open fermentation is awesome for ester production. Same thing the Germans do with hefeweizen. Its cool to see they distill on grain vs beer where you need to seperate the water from the grain
I would imagine it’s an amazing place to work. When people are greatful to get to do the work, the results are always cutting edge and innovative. Not much of a drinker, but I am going to try to find a bottle.
What an amazing video this is. Such detail, passion and craftmanship. And that kind of still is so fascinating. Makes me wnat to get it just so I can get to understand the flavour depth. Thank you for putting this out. Leopold Bros Rye just became my next target on my whisky hunt. Need it at my whisky bar in Porto, Portugal.
Very nice video! We can see the passion and the knowledge, with superb filming and editing! Good job, I will definitely try to get my hands on a bottle for sure!
Really good video.. thanks for posting! I enjoyed learning how they add value to Rye Whiskey.. from their own malt floors (neat !! about how the malt has to start growing), the drying of the malt, to the open fermentation vats with the added yeast, then it gets distilled using their custom 3 chamber still... then after that, the rye is aged in burnt casks to add flavor over time.. like a decade or two! Each step adds value and flavor but also cost. Those fermenting vats will also accrue flavors from past batches as well.. adding to the complexity of the taste. It's like their focus has been to take extraordinary effort to add value and flavor to the distilled spirit.. hence the low barrel count and the high bottle price. I was a Macallan scotch whiskey fan and own an unopened 25 y/o Macallan and an open and tasted 21 y/o Macallan. I used to be a very modest drinker.. enjoying a shot of aged fine whiskeys and/or craft beers occasionally (like maybe once a month)... but as per Drs recommendations, I stopped my minor beer and whiskey drinking all together about 5 yrs ago. When I tried the 21 y/o Macallan a yr ago, I could not finish the small shot I poured.. it tasted like great Macallan scotch but was way to overpowering for my now neophyte alcohol palate 😞 If that was NOT the case, then I would fork over the $$ to try this Rye Whiskey. Maybe I should wait and buy an aged bottle as an investment?
Great video and very inspiring for a home brewer and distiller. Amazed at a few things: 1. How fine you grind the malt!!!! It’s basically flour! 2. Open fermenting! Wow! 3. Three chamber still?!? I have to do some more research on that. I probably need to know more about the three chamber still, but what happens to the feints etc?
Fascinating and very educational. Thank you #Eater and the production team for creating such amazing content and to the Leopold Bros. Distillery for allowing us to learn and share in their processes. #RyeWhiskey #Whiskey #Colorado
very excellent. i learned heaps. thx. i want to to the same for Rum! I have discovered how to generate flavour in anotherwise clear distillation - and that's exciting.
I saw a documentary of Laphroaig scotch where they do the same things in regards to floor fermenting, it is also alot if work with the peet process too, but they manage to keep the price of their product under 50.00. Interesting vid though
I am not a big drinker and don't think I have ever tried whisky but after watching the passion and pride these folks take in making their product, I might just have to try a glass.
The brewing of whiskey is such an interesting process. So many different whiskeys that one could spend a lifetime trying and never get to each one before you leave this world. I love how this video shows that it really takes a great deal of work to make whiskey. Shalom
yeah, some places sell stuff for too much for no reason other than name recognition - but lots of places doing it right and taking extra steps to make unique products too... like Leopold
Incredible video. Would love to get my hands on a bottle of this. #Eater please do more like this! These are filmed so well, they're informative and just so good to watch :-)
good video in showing and explaining every step but what about the rye part they did not show the process there? and why do they only do a mash rest of 45 min and not the usual 90 min to allow the enzymes to break down the starches into sugar? also i thought they were allowing the natural yeast found in the grains to do the job but i see they still adding there own yeast
I make the whiskey that I drink at home using simple and uncomplicated tools. Yes, it is the same method used in this video, which is to germinate the barley and corn together for a week until the roots sprout, then I crush it in the crushing machine, then I heat it for 30 minutes before boiling, then I wait. The powder cools and I add yeast and sugar to it, then I put the entire content in a gallon of plastic and put a tube inside it that allows the gases to escape and not return. I wait for 15 days, then I distill this liquid, then after that I add burnt oak wood to it and put it in tightly closed bottles and leave it for a period of From 30 days to a full year, then after that I drink my delicious drink. I make myself 30 1-litre bottles in one year...
At 03:34 a guy says the kiln goes to ‘103C which is 200F’ to ‘bring out the Maillard flavors.’ But wouldn’t such temperatures denature the enzymes in the malt and make superfluous the whole ‘ferment at no higher than 140f’ step?
As a scotch whisky tour guide of 15 years I was thinking the same thing. I’m wondering if they use a combination of ‘toasted malt’ as described along with some regular malt dried at a lower temp. You don’t need much malted barley for mashing as it contains lots of enzyme matter. Scotch grain whisky gets all the enzymes they need for mashing while using less than 50% malted barley.
Stupid question time: What would happen to the Barley if it was, similar to Chestnuts, Stratified or cooled to winter temperatures for week and then germinated?
I'd be curious to see what would happen if you were to seal the entire barrel in wax to prevent the evaporation but still have the interaction with the char. In addition, add oak splints inside the barrel to interact like Eden Oak has in its bottles.
I think it would lose a lot of flavor and complexity if the barrel was sealed. Not only does the barrel "breathe" with the whiskey moving in and out of the oak as the temperature changes, but oxidation occurs which adds additional flavors and depth.
As a food scientist, I'm perplexed about the level of attention paid to every single step of the whisky making process. This is where art and science meet.
12:50 -- "tasting the whiskey as it comes off the still" -- if it's brown (it is) then that's not as it comes off the still. You even said , earlier in the video, correctly, that it's clear as it comes off the still. And it's clearly during the bottling process -- as there are a bunch of bottles being filled.
@dangoleeeeyoooomannnn6531 I was thinking the same thing when I was watching the video. I never used to be into Rye, but the past year that has been changing. Still, once I saw the price... I have gotten a single barrel cask strength 18 year old Scotch for less than that. Idk... maybe once my tastes have developed enough to truly appreciate it. I've only been drinking for 3 years now. If you splurge, let me know what you think of it 👍😁
@@hulkslayer626 I’ll let you know ! If I can find a bottle I just recently started getting into whiskeys and bourbons I got a bottle of basil and Hayden’s red cask finish and it love it and I got a new gin called Gunshambo Irish gin it’s delicious as well. When that crown royal salted Carmel came out in September I snagged 4 bottles to stash away cause it’s a limited release
@dangoleeeeyoooomannnn6531 nice. Just be careful. It can be an addictive hobby. And I'm not even talking about the alcohol lol Like I said, I've only been drinking for 3 years, since my 40th birthday, and at first, I wasn't really enjoying it... and then, after about a month into it (was only drinking on Sundays) I finally smelled Caramel in my glass! It was mind blowing! While I didn't think all the video makers I had been watching were necessarily lying, idk... I just had trouble believing they were smelling the things they said they were. But then there I was, holding a glass with Woodford Reserve Double Oaked, that smelled like it had a bunch of melted Werthers Originals in it. And I was hooked! Now I have over 200 bottles! Most of which are mostly full or unopened. I honestly don't drink all that often so they just kinda piled up lol So this is your warning 😉
I don’t think I’ve ever seen a video about mass distilling that goes this much into detail about how their fermentation techniques give specific flavors. Very interesting stuff
I’m french distiller. And this video is very nice.
You can feel the passion in each of his words
I don't drink but this was beautifully shot and the people involved are obviously passionate and innovative. Very satisfying to learn about. Thanks!
Thanks for watching!
I work for Breakthru Bev in Denver and I believe we carry this! Nice to know the stories behind some of the cases I deliver daily
I hope they send this outside of North America. Rye whiskey is really underappreciated and this looks like an amazing product
Bro, this is literally an ad. How do americans not see so blatant ads?
@@arminkaiser8933 It is an ad, but I still consider this half documentary. either way I have been to many modern and traditional stills in Scotland, I have seen something new here today and it got me curious because it does seem like outside the usual process I have seen so many times. I probably won't run out and order a bottle online but it will be added to a wish list :)
@@arminkaiser8933we know this, everything is an ad for something, that doesn’t take away from the entertainment.
Sure but it's still interesting. Especially as someone who lives in Denver and didn't realize we had such a unique distillery in this city. @@arminkaiser8933
Thank you Jim Gaffigan the brew master
Lol homie just sticking his fingers in every batch after licking them too. Yuck
@@adamd416I’ve worked in the raw meat industry. Trust me when I say this is the least of your problems. A lot of crazy things happen behind the scenes in the food industry.
@@adamd416not that it matters, this stuff gets distilled.
@@big0ben209 I am aware it’s “sanitary” but still gross to watch and gives me the ick
@@edubbs3528 not the same thing in my mind but to each their own.
It is so awesome to see this. These guys got their start with a brewpub in Ann Arbor Michigan. It was a great spot and sadly they moved on to Colorado. But boy have they done it right! So glad I got to know you guys. I now have to make my way to Colorado.✌️
used to go there a lot !! ann arbor misses you !!!
What fun to watch their process! I've sampled several Leopold Brothers' whiskeys and their Gin as well. Delish! I'd love to pay them a visit and smell all the processes: malting, boiling, fermenting and distilling! I just love the odor of whiskey dripping from a pot still!
I live in Denver and have toured the facility. It is so interesting and fun. They also make incredible gin.
I live just outside Denver, and I haven't toured their facility, but I've toured their offerings once or twice! 🙂 A decade ago I bought a bottle of their "American Small Batch Whiskey," and I've been slowly sampling the whole menu over the following decade.
I chose the Leopold Brothers whiskey that evening because I was scheduled to spend most of the next day in mediation with Judge Leopold in Denver. I thought, superstitiously, that having a glass of Leopold Brothers whiskey the night before should bring my client luck the next day! 🙂
It worked! We reached a settlement during mediation. Afterward I told Judge Leopold about buying the Leopold Brothers whiskey for luck, and asked if he was connected to the distillery. He was not, and had not heard of them yet.
I'm grateful to be living at a time and place where we can enjoy such wonderful variety of locally-made beer and liquor. For the past thirty years, we've been in the center of a huge renaissance in craft brewing and distilling, which has now spread throughout the Rocky Mountain states.
I'm thrilled that most of them have tasting rooms attached, so you can enjoy a tour and sample their products in a single visit. Besides, the brewery equipment makes a cool backdrop to an attached tasting room! 😳
I’ll be buying a bottle today! Thanks for featuring such a great story.
wonderful video, you can know that the owner loves his work and put some dedication to it
I don't even like Whisky but after watching how passionate the brewer is, I want to buy some.
I LOVE videos like this! One of my big passions in life is wine. Tasting it, studying its history, vintage reports, etc… All of that nonsense😂 But whiskey? That’s a new area for me that I’m really keen on exploring, and so videos like this not only showcasing the product but giving me an eye into the process behind everything is really fascinating🤩
What a great business and craft! Tx for the insight.
Hey Todd. There is another three chamber still on order for a distillery In Perth Western Australia. I have a whiskey distillery in Mendoza Argentina and I am getting a three chamber still made up here. Mine should be up and running by about July next year.
Im a beer brewer and hobby distiller. The open fermentation is awesome for ester production. Same thing the Germans do with hefeweizen. Its cool to see they distill on grain vs beer where you need to seperate the water from the grain
I would imagine it’s an amazing place to work. When people are greatful to get to do the work, the results are always cutting edge and innovative. Not much of a drinker, but I am going to try to find a bottle.
Eater has improved so good! Great content always! 🙌🏼💯
Very cool. I love these behind the scenes in places like this. Even though I don't like and don't drink whisky, it is still cool to watch.
Great video, thank you for sharing the process it was fascinating!
What an amazing video this is. Such detail, passion and craftmanship. And that kind of still is so fascinating. Makes me wnat to get it just so I can get to understand the flavour depth. Thank you for putting this out. Leopold Bros Rye just became my next target on my whisky hunt. Need it at my whisky bar in Porto, Portugal.
It's good to see people who love their job.
Very nice video! We can see the passion and the knowledge, with superb filming and editing!
Good job, I will definitely try to get my hands on a bottle for sure!
Outstanding dedication to the trade and flavor!
I don't even drink, Idk why I'm watching this, but it's great to see these guys being passionate about their job
Some of your best content yet
Very interesting!!! I’m going to look for it at my local store!! Great episode!!!!
We need more Distillery videos!
I would love ~*LOVE*~ to see them make a gin. The marmalade and floral notes they talked about would be a really interesting addition
Thay make a few different gins, actually!
Really good video.. thanks for posting!
I enjoyed learning how they add value to Rye Whiskey.. from their own malt floors (neat !! about how the malt has to start growing), the drying of the malt, to the open fermentation vats with the added yeast, then it gets distilled using their custom 3 chamber still... then after that, the rye is aged in burnt casks to add flavor over time.. like a decade or two!
Each step adds value and flavor but also cost. Those fermenting vats will also accrue flavors from past batches as well.. adding to the complexity of the taste.
It's like their focus has been to take extraordinary effort to add value and flavor to the distilled spirit.. hence the low barrel count and the high bottle price.
I was a Macallan scotch whiskey fan and own an unopened 25 y/o Macallan and an open and tasted 21 y/o Macallan.
I used to be a very modest drinker.. enjoying a shot of aged fine whiskeys and/or craft beers occasionally (like maybe once a month)... but as per Drs recommendations, I stopped my minor beer and whiskey drinking all together about 5 yrs ago. When I tried the 21 y/o Macallan a yr ago, I could not finish the small shot I poured.. it tasted like great Macallan scotch but was way to overpowering for my now neophyte alcohol palate 😞
If that was NOT the case, then I would fork over the $$ to try this Rye Whiskey. Maybe I should wait and buy an aged bottle as an investment?
Thanks for watching!
Damn, that dude's passion is contagious!! Too bad they don't ship to IL-Annoy.
Great explanation rather than the other whiskey manufacturers. You guys are doing great job
I have had some of this whiskey before and its really amazing. So tasty. What a great video showing the care and love that they put into the product.
Great video, well done clear and your passion really comes thru. A very enjoyable watch, now I just have to find some to taste.
Being a non drinker, this is so fascinating and makes me want to buy a still
Love to see human beings passionate with what they do for a living, hod bless u 🥃Master
Amazing Video visually and a story I had not known about great piece guys!
I just looked them up and they are within walking distance of my work... Looks like I know where I am gonna go after work soon!!
Excellent video. Gonna have to go try some!
I can understand the whiskey is polished. You are too, very well presented
Missed them at Bastards Ball this year. Hope to see them again
I don't drink but will always appreciate a good work of art.
Great video and very inspiring for a home brewer and distiller. Amazed at a few things:
1. How fine you grind the malt!!!! It’s basically flour!
2. Open fermenting! Wow!
3. Three chamber still?!? I have to do some more research on that.
I probably need to know more about the three chamber still, but what happens to the feints etc?
So educational and wonderfully told.
Dettling + Leopold + Crittenden = great spirits
Just recently began drinking rye whiskey, so far im enjoying the ride.
Fascinating and very educational. Thank you #Eater and the production team for creating such amazing content and to the Leopold Bros. Distillery for allowing us to learn and share in their processes. #RyeWhiskey #Whiskey #Colorado
very excellent. i learned heaps. thx. i want to to the same for Rum! I have discovered how to generate flavour in anotherwise clear distillation - and that's exciting.
I saw a documentary of Laphroaig scotch where they do the same things in regards to floor fermenting, it is also alot if work with the peet process too, but they manage to keep the price of their product under 50.00. Interesting vid though
Passion and integrity
Another excellent piece!
Time, the ultimate magic.
First ingredient, Ground H2⁰ from N.Z. japan Scotland.ireland etc
I am not a big drinker and don't think I have ever tried whisky but after watching the passion and pride these folks take in making their product, I might just have to try a glass.
Wow, Great video! this guy knows his whiskey
What an awesome team.would love to come and visit
The brewing of whiskey is such an interesting process. So many different whiskeys that one could spend a lifetime trying and never get to each one before you leave this world. I love how this video shows that it really takes a great deal of work to make whiskey. Shalom
Looks like some good stuff, I’d love to get a bottle if they ever distribute to Texas!
It's available on their website for shipping
@@daviddriscoll4320 oooo thanks!
@@daviddriscoll4320you can't get whiskey shipped in Texas for freedom and anti regulation reasons.
It looks like really good whiskey.
Nice video! You guys have some serious backing 😮
Miss 'em being on Main Street in Ann Arbor
really made me wanna try it
And I didn’t think your gin could be beat, but rye?! Ok you sold me
I always clowned those big expensive bottles for being so much money but after seeing this, it makes sense.
It's a lot of work. I like drinking whiskey though. So I buy the cheap stuff and enjoy. No collecting for me. Pour another round.😊
@@justinfowler2857 I agree, I'm a rye and coke guy. Cheap stuff does me fine haha. Cheers Sir!
yeah, some places sell stuff for too much for no reason other than name recognition - but lots of places doing it right and taking extra steps to make unique products too... like Leopold
@@spencer-mav if they do it right, I'd pay for a bottle!
My back hurts just seing them go.
Why is this not one hour long? Thanx Eater. Always good stuff.👍
Incredible video. Would love to get my hands on a bottle of this. #Eater please do more like this! These are filmed so well, they're informative and just so good to watch :-)
Their bottles are very hard to get a hold of. But they have another version with dickel that's about half what they charge and it's fantastic.
Don't bother. It tastes like donkey piss.
good video in showing and explaining every step but what about the rye part they did not show the process there? and why do they only do a mash rest of 45 min and not the usual 90 min to allow the enzymes to break down the starches into sugar? also i thought they were allowing the natural yeast found in the grains to do the job but i see they still adding there own yeast
I love Leopold Bros. Their gin is great
I would love to work at a place like this
Beautiful video
i'd love to have a bottle of that. virginia abc kinda sucks in regard to finding special stuff you want.
Beautifully presented and would love to taste it someday. Is it available in India?
I haven't tried your whisky yet, I know you guys are doing it right. I hope other distilleries pay attention.
I make the whiskey that I drink at home using simple and uncomplicated tools. Yes, it is the same method used in this video, which is to germinate the barley and corn together for a week until the roots sprout, then I crush it in the crushing machine, then I heat it for 30 minutes before boiling, then I wait. The powder cools and I add yeast and sugar to it, then I put the entire content in a gallon of plastic and put a tube inside it that allows the gases to escape and not return. I wait for 15 days, then I distill this liquid, then after that I add burnt oak wood to it and put it in tightly closed bottles and leave it for a period of From 30 days to a full year, then after that I drink my delicious drink. I make myself 30 1-litre bottles in one year...
какие тнмпературы вы используете для созревания браги для виски? и температуры для выдержки в бочках?
Wow incredible very passionate
I assume the mash isn't pasteurized? Super dope to see
Hell yeah Danny!! 🔥
Looks delicious
At 03:34 a guy says the kiln goes to ‘103C which is 200F’ to ‘bring out the Maillard flavors.’ But wouldn’t such temperatures denature the enzymes in the malt and make superfluous the whole ‘ferment at no higher than 140f’ step?
As a scotch whisky tour guide of 15 years I was thinking the same thing. I’m wondering if they use a combination of ‘toasted malt’ as described along with some regular malt dried at a lower temp. You don’t need much malted barley for mashing as it contains lots of enzyme matter. Scotch grain whisky gets all the enzymes they need for mashing while using less than 50% malted barley.
I'm going to half to get a bottle I can't resist good high quality whisky
Even without drinking one can see it is delicious.
Extra flavour with his finger being dipped in the mash
Awesome video
Stupid question time: What would happen to the Barley if it was, similar to Chestnuts, Stratified or cooled to winter temperatures for week and then germinated?
I did not care for whiskey until it tried rye and realized it was more like brandy or spiced rum. I can see why this brand sells for so much.
I'd be curious to see what would happen if you were to seal the entire barrel in wax to prevent the evaporation but still have the interaction with the char. In addition, add oak splints inside the barrel to interact like Eden Oak has in its bottles.
I think it would lose a lot of flavor and complexity if the barrel was sealed. Not only does the barrel "breathe" with the whiskey moving in and out of the oak as the temperature changes, but oxidation occurs which adds additional flavors and depth.
Wow. Floor malting, flour mash, open fermentation, imma have to go find a bottle
As a food scientist, I'm perplexed about the level of attention paid to every single step of the whisky making process. This is where art and science meet.
Their peach whiskey is out of sight.
12:50 -- "tasting the whiskey as it comes off the still" -- if it's brown (it is) then that's not as it comes off the still. You even said , earlier in the video, correctly, that it's clear as it comes off the still. And it's clearly during the bottling process -- as there are a bunch of bottles being filled.
Barrel maturation provides all the color. Cheers!
Sounds good. Don't think I'll ever spend $250 for a single bottle though.😮
Their other products are also unique, and also more affordable...lol
so what i learned from this is that this 3 chamber is the best they got and others they make are just ok.
Welp now I guess I need to go on a hunt for a bottle to add it to my little cabinet bar
...did you see the price in the caption?
@@hulkslayer626 yeah I did but I’m sure if they can set a price point like that it has to be worth it
@dangoleeeeyoooomannnn6531 I was thinking the same thing when I was watching the video. I never used to be into Rye, but the past year that has been changing. Still, once I saw the price... I have gotten a single barrel cask strength 18 year old Scotch for less than that. Idk... maybe once my tastes have developed enough to truly appreciate it. I've only been drinking for 3 years now. If you splurge, let me know what you think of it 👍😁
@@hulkslayer626 I’ll let you know ! If I can find a bottle I just recently started getting into whiskeys and bourbons I got a bottle of basil and Hayden’s red cask finish and it love it and I got a new gin called Gunshambo Irish gin it’s delicious as well. When that crown royal salted Carmel came out in September I snagged 4 bottles to stash away cause it’s a limited release
@dangoleeeeyoooomannnn6531 nice. Just be careful. It can be an addictive hobby. And I'm not even talking about the alcohol lol Like I said, I've only been drinking for 3 years, since my 40th birthday, and at first, I wasn't really enjoying it... and then, after about a month into it (was only drinking on Sundays) I finally smelled Caramel in my glass! It was mind blowing! While I didn't think all the video makers I had been watching were necessarily lying, idk... I just had trouble believing they were smelling the things they said they were. But then there I was, holding a glass with Woodford Reserve Double Oaked, that smelled like it had a bunch of melted Werthers Originals in it. And I was hooked! Now I have over 200 bottles! Most of which are mostly full or unopened. I honestly don't drink all that often so they just kinda piled up lol So this is your warning 😉
Nice video but WoW, $300 American Rye !
They have $40 bottles.
aww they match... how cute
😍 Can i get it in Denmark ?
This guy sounds like he knows what he is talking about
Why is only the barley malted?
12:19 The fact it's taste comes from Tree's....Now understand and Accept using the TERM "ANGELS SHARE"
*I understand