I remember exactly that not-exactly-licorice flavor from a few whiskeys, but especially the Dickel MGP rye when it first came out. Love when it's there and well balanced with the mint and spice notes.
As someone who has watched this channel for 6-7 years now, and despite that, ended up becoming much more of a rum nerd than a whiskey nerd, I'm curious, Daniel, if you remember some of the rums that these rum people have poured for you. I'm not looking to come in here like "but THIS, THIS one will change your mind." I'm mainly just curious. Rum is such a broad category of spirit, but it really is a very different beast from whiskey, so I believe it if it's just not your thing.
I'm a firm believer one hasn't tasted good rum unless they have been fortunate enough to try authentic Cuban rum (from the island) Cuban rum is on another level. The sugar was super sweet.
I get kind of the same thing from wines that have had sugar added. The fermentation leaves a flat spot, almost a hole, in the flavor profile. It's very predominant in every rum that I've ever tried (and that's quite a few). Fortunately, rum is made from sugar cane, which doesn't leave as big a hole as beet sugar does.
5:10 I've wanted to try rum, but now I might not. The reason Maker's Mark doesn't do much for me is it has a bright, metallic sweetness and vanilla to it. I like sweet whisky, but I don't like it too bright. And while my palate my react to rum differently from yours, it sounds like rum resembles Maker's Mark in the area.
Hi, have a question, when I try and smell the nodes all I smell is the alcohol, is that normal, or am I using the wrong glassware, etc? I had a great experience with a Mccallan 18, sherry, but on both I can only get the alcohol. Should I put the whiskey in the wine cooler at 55 degrees? Thank you for your help. Hoping to not be hopeless.
Daniel can be incredibly philosophical or incredibly informative, either way its always incredible.
I remember exactly that not-exactly-licorice flavor from a few whiskeys, but especially the Dickel MGP rye when it first came out. Love when it's there and well balanced with the mint and spice notes.
Randal is a great guy! Love his channel and the community he has created
Love @bourbonrealtalk, Randy and prideful goat. Thanks for sharing.
As someone who has watched this channel for 6-7 years now, and despite that, ended up becoming much more of a rum nerd than a whiskey nerd, I'm curious, Daniel, if you remember some of the rums that these rum people have poured for you.
I'm not looking to come in here like "but THIS, THIS one will change your mind." I'm mainly just curious. Rum is such a broad category of spirit, but it really is a very different beast from whiskey, so I believe it if it's just not your thing.
Thank you for the video 🥃
I'm a firm believer one hasn't tasted good rum unless they have been fortunate enough to try authentic Cuban rum (from the island) Cuban rum is on another level. The sugar was super sweet.
Welcome to Mr. Whittington's Hidden/Gifted Drams Neighbor!
I get kind of the same thing from wines that have had sugar added. The fermentation leaves a flat spot, almost a hole, in the flavor profile. It's very predominant in every rum that I've ever tried (and that's quite a few). Fortunately, rum is made from sugar cane, which doesn't leave as big a hole as beet sugar does.
5:10 I've wanted to try rum, but now I might not. The reason Maker's Mark doesn't do much for me is it has a bright, metallic sweetness and vanilla to it. I like sweet whisky, but I don't like it too bright. And while my palate my react to rum differently from yours, it sounds like rum resembles Maker's Mark in the area.
Hmm neat. That's cool. Thank you sir 🙂
Hi, have a question, when I try and smell the nodes all I smell is the alcohol, is that normal, or am I using the wrong glassware, etc? I had a great experience with a Mccallan 18, sherry, but on both I can only get the alcohol. Should I put the whiskey in the wine cooler at 55 degrees? Thank you for your help. Hoping to not be hopeless.
ooh, I see a Chattanooga Whiskey back there.
Daniel: I’m not a big Rye person. *Next few videos include Rye whiskey*
82👍
Is Daniels chain getting bigger or is it just me
It definitely feels like it
Has anybody counted the amount of camera cuts this video has.....for a while there it was close to every two to three seconds...
Please work on your wand flourish...
"Great Channel"....not really. Toxic, yes very much so.
I’m confused, how is this a toxic channel??
lost youtubers
What are you talking about? This channel is amazing!