The same thing came to mind after I purchased Signatory 26 year 1990 Longmorn. The distillery 15, and the two subsequent 16 yr releases all have a significant portion of sherry-matured distillate. In my experience, independent bottlings are single cask. The only exception I’ve heard of was an Alexander Murray Dalmore 20 yr cask strength that mentioned sherry casks in the website description. Unfortunately, by the time I could travel to Dallas to get a bottle, they were gone.
Ancnoc were measuring the PPM of their whisky and not the barley for a while trying to make it industry standard. I remember doing a little tasting which had a placemat with their whisky compared to Laphroaig etc. I thought it was a good idea
I’m am slowly working my way up the video list and currently at video # 172. So far the channel has been excellent with the perfect amount of Daniel’s professor like history, Rex’s straight to the point tasting notes, dad jokes (I’m a dad and appreciate them) and just pure random humor. Your videos have been a lifesaver during th quarantine, as I cannot get out to meet with friends to grab a drink living here in NJ the same way as I was able to just a year ago. I now have a drink (or two) with you guys every night. Thank you and well done! Keep up the good work and I hope to soon catch up to the current videos to learn and laugh more. P.S. I have really taken a liking to the Irish Single Pot Still history and category and look forward to the new stuff that is under development in Ireland and also here in the US. Have you heard or tasted this one yet? Talnua - American Single Pot Still?? Colorado? talnua.square.site/product/quarter-cask-whiskey/26?cs=true&cst=custom ua-cam.com/video/wM4oOTThbn4/v-deo.html&feature=share ** Sorry Rex if you read this.........
Coincidentally, I did an A - B comparison last night with Laphroaig 10 and Octomore Masterclass 08.1/167 and I can definitely say it's a completely different beast. The Laphroaig is smoky on the nose and pallet and, as the guys said, the Octomore is more iodine and meaty than smoky. I actually couldn't find much "peat smoke" at all on the Octomore after the Laphroaig. If you do get a chance to taste Octomore, I would recommend doing an A - B with an Islay to see the difference.
I was really hoping Emma would have swapped in the Laphroaig just before they got to that shelf for the “bottle lord” ending. That would have been epic!
You should do an Octomore comparison video if you can get enough bottles. And try to compare a .1 vs a .2 vs a .3 vs their .4 and talk about how the different barrels and barley impact them in spite of the heavy peat.
Good morning malt mates. In a dilemma found octomore 10.3 and springbank 12 2020 release. Both I believe are overpriced by 90 but they're the only place that has them. Can't decide help. Please.
I feel they talked a little bit about it recently, but it might've been a different whiskeytuber, after a dram it kind of runs together. It might've also been Daniel on Whisky in the 6's channel, now that I think about it. Anyway, the short version is that the ppm is measured on the grain itself before mashing and ppm can go down during mashing, distillation, AND aging. The peaty phenolic compounds are usually in the tails and it's possible to just cut the hearts before you taste any smoke at all; you could have a 500ppm Octomore that tasted less smoky than Johnnie Walker if you wanted to. In almost all cases in the industry, they're not measuring the ppm before or after proofing it down to go into the bottle, they're measuring it just after peating the grain and never again - but that's also not a standard anywhere either so it's an inconsistent as well as fairly meaningless measure.
@@elixwhitetail That is very interesting. I wouldn't say it's a meaningless measurement (perhaps if taken on its own). It infers much more room for play, with the combination of ppm usage and cutts, to get distinct characteristics. Fascinating
@@calebsteingruber6906 The problem is that the bottle only gives the number in isolation, which is indeed what makes it a fairly meaningless measurement. I did qualify it since it's not totally meaningless; the triple-digit ppm values on Octomore releases set the expectation in the consumer that they're going to be receiving a highly peated experience and they are presumably-accurate measurements of the grain after smoking which is itself a valid data point for the whisky nerd segment (who're likely the ones buying Octomore). Any distiller competent enough to work for Bruichladdich making Octomore will understand the *intent* to keep a sizable portion of the peaty flavours from the mash in the spirit coming off the still, so the labeling is going to represent the liquid inside the bottle fairly faithfully. But just the number lacks all of the detail and nuance of the full story, and that's why Rex called it worthless and I called it a qualified "fairly" meaningless number. It's missing so much of the story that it doesn't represent anything except the starting point and sets an expectation for what the distiller and blender did with the rest of the process - which doesn't have to bear out at all in less-reputable products. What I'd like to see is a little graph on the side of the tin or the Octomore bottle itself with, say, four data points: PPM at... peat smoking, after fermentation, after distilling, after bottling (since Octomore is bottled at cask strength as far as I can tell). That would give you a very succinct and also INTERESTING bit of data on the journey your bottle of whiskey's contents took to get into your hands AND the real ppm value you're going to experience in the glass.
@@calebsteingruber6906 Most distillers likely do, which I imagine is why we don't see it already. However, we're talking at least partially about Octomore and the revived Bruichladdich in particular is a bit of a maverick on Islay. Such as when they started doing organic single-farm Islay barley releases and printing the name of the farm and farmer on the bottle. Nobody ever really had done that before in the modern era of whisky, and now Waterford over in Ireland is helmed by the same guy who got Bruichladdich running again and they're doing the same thing, single-farm terroir releases with unprecedented amounts of info about the farm and production details. Unless all of the fresh-ideas blood left Bruichladdich when Mark Reynier left (and eventually founded Waterford), I could see them doing it - but not until the market demonstrates a reason for them to give out that info. I'm also not 100% sure that the SWA wouldn't throw a big hissy fit, or even that this scheme to put the lifetime peat tracking on the bottle is legal in Scotland. I'm no lawyer, much less an expert in Scotch whisky law, but I know that there's some language in there that says you can't reveal TOO much info on how you make a whisky. So, that could be a barrier that even Bruichladdich didn't dare try and dance around.
Guys, u actually did an episode on the ppm stuff ^^, I´m not sure what the name was, but it was smth with balcones, lagavuling, caol ila... about smokey whiskeys ;-)
Why would anyone ever give this IB Longmorn to you? That's madness. That OB Longmorn 15 was last bottled around 2006/2007. It's hard to find. Remember that 15yo is better than that 16yo you love. Objectively better.
For the will it distill series, find some paw paws (aka the Indiana banana) it is actually native to the US. Go from foreign exotic fruit. To domestic exotic fruit.
My comparison when describing where Octomore sits on the whiskey spectrum is that if Scotch is milk, most Islays are heavy cream, and Octomore is Ice cream. It's all the same thing underneath, but Octomore involves so much more flavor density and intensity that it's easy to imagine that it's something else entirely. Or, if you prefer, whiskey is a slap, Islay is a punch, Octomore is a 2x4 in the face. You will never have enjoyed a beating more..
In this dairy metaphor, I'm imagining that since its style is unpeated Islay with the brine but none of the smoke, Bruichladdich is half-and-half or lactose-free coffee cream or something.
I need help please! Trying to get more involved with Bourban and I know I prefer wheaters. Which is the best you can suggest, other than PVW and something for a common bourbon drinker. I like Makers 46, 4 Roses. What could you suggest.
Please, Please PLEASE do a msahup of FUNK/FUNKY spots across the wide selection of Whisk(e)y Vault episodes! I realize this may take several months, but hey, what else will you do..... try to distill Durian Fruit? lol Also. Is Emma alive? Her shannigans within the Vault are noticebly absent of late! We miss you Emma! Don't leave us! lol
Scotland's annual weather and temperature variation is not nearly as intense as places like Texas. At least a few Scotch distilleries, and who knows about elsewhere in the world, have special climate-controlled rooms to age particular barrels that're being managed for special purposes. I don't know that this bottle came from a barrel aged in something fancy like that or a boring standard rackhouse, but distilleries have a few tricks up their sleeves to massage the process of aging if they're willing to go to the effort.
Raffey(another UA-cam whiskey reviewer) has done some Rum reviews. He said that sometimes he needs to take a break from whiskey for a awhile. There are some great, aged rums out there.
You’re right about one thing...
Calvin and Hobbes is indeed the best thing to ever exist
Agreed
I have read every single book and have two cats yes Calvin & Hobbs
absofreakinglutely
What about boobs?
@@brianboru8858 if I had to choose between never touching a boob again or never reading Calvin and Hobbes again, I’d pick the boobs
Love this channel!! Good morning MBs! Happy Monday
Would love to see more videos comparing independent bottles to the distillery bottling!
The same thing came to mind after I purchased Signatory 26 year 1990 Longmorn. The distillery 15, and the two subsequent 16 yr releases all have a significant portion of sherry-matured distillate.
In my experience, independent bottlings are single cask.
The only exception I’ve heard of was an Alexander Murray Dalmore 20 yr cask strength that mentioned sherry casks in the website description. Unfortunately, by the time I could travel to Dallas to get a bottle, they were gone.
Rex throwing around some ppm knowledge at the end. What a marvelous young man.
Good Morning MB's
Ancnoc were measuring the PPM of their whisky and not the barley for a while trying to make it industry standard. I remember doing a little tasting which had a placemat with their whisky compared to Laphroaig etc. I thought it was a good idea
"That's sound advice." Musician humor, courtesy of Daniel.
I just brought a Signatory bottling of Longmorn at cask strength. Havent opened it yet but am eagerly anticipating it.
Rex doing the "ya just told me this story dance 2 weeks ago" 10:20
I’m am slowly working my way up the video list and currently at video # 172. So far the channel has been excellent with the perfect amount of Daniel’s professor like history, Rex’s straight to the point tasting notes, dad jokes (I’m a dad and appreciate them) and just pure random humor. Your videos have been a lifesaver during th quarantine, as I cannot get out to meet with friends to grab a drink living here in NJ the same way as I was able to just a year ago. I now have a drink (or two) with you guys every night. Thank you and well done! Keep up the good work and I hope to soon catch up to the current videos to learn and laugh more.
P.S. I have really taken a liking to the Irish Single Pot Still history and category and look forward to the new stuff that is under development in Ireland and also here in the US.
Have you heard or tasted this one yet?
Talnua - American Single Pot Still?? Colorado?
talnua.square.site/product/quarter-cask-whiskey/26?cs=true&cst=custom
ua-cam.com/video/wM4oOTThbn4/v-deo.html&feature=share
** Sorry Rex if you read this.........
I am anxiously awaiting the PPM Whiskey Tribe video
The way you guys said Patrick in the end made me think of the UA-cam series by the LutheranSatire "That's heresy Patrick"😂
That's Partialism Patrick
Yeah Patrick
School Mixed fruits cocktail cups are generally diced pears, peaches, and white grapes, with a VERY occasional cherry.
Calvin and Hobbes really is the best thing ever
gets an extra strong like for the awesome Calvin & Hobbes segue!
I once combined a wee bit of an Octomore with a wee bit of Springbank 12 CS and I highly recommend doing that for yourself folks.
Coincidentally, I did an A - B comparison last night with Laphroaig 10 and Octomore Masterclass 08.1/167 and I can definitely say it's a completely different beast. The Laphroaig is smoky on the nose and pallet and, as the guys said, the Octomore is more iodine and meaty than smoky. I actually couldn't find much "peat smoke" at all on the Octomore after the Laphroaig. If you do get a chance to taste Octomore, I would recommend doing an A - B with an Islay to see the difference.
I was really hoping Emma would have swapped in the Laphroaig just before they got to that shelf for the “bottle lord” ending. That would have been epic!
You should do an Octomore comparison video if you can get enough bottles. And try to compare a .1 vs a .2 vs a .3 vs their .4 and talk about how the different barrels and barley impact them in spite of the heavy peat.
Oh yes!!!!
Have you guys thought about doing a Charity Raffle with the prize being 5 minutes in that room with a glass?
🤣😂🤣😂🥃😵☠ yeah one could easily over do it in 5min in the vault.
Bloom County, Far Side, Calvin and Hobbes, top 3 for sure......
Yesssss! Calvin and Hobbes 😄
Good morning malt mates. In a dilemma found octomore 10.3 and springbank 12 2020 release. Both I believe are overpriced by 90 but they're the only place that has them. Can't decide help. Please.
Gentelman, could you review Saint Cloud bourbon and Uncle Nearest whiskey. Two of the first black owned distillers in the country. Thanks
That Longmorn 15 ceased production years ago (like 2006/7?). Found a dusty bottle a while back and have been wondering; sounds like it measures up
Oh yes! That sounds really interesting...an episode digging into the science of ppm, counting when, and cuts. That would be fantastic!
I feel they talked a little bit about it recently, but it might've been a different whiskeytuber, after a dram it kind of runs together. It might've also been Daniel on Whisky in the 6's channel, now that I think about it.
Anyway, the short version is that the ppm is measured on the grain itself before mashing and ppm can go down during mashing, distillation, AND aging. The peaty phenolic compounds are usually in the tails and it's possible to just cut the hearts before you taste any smoke at all; you could have a 500ppm Octomore that tasted less smoky than Johnnie Walker if you wanted to.
In almost all cases in the industry, they're not measuring the ppm before or after proofing it down to go into the bottle, they're measuring it just after peating the grain and never again - but that's also not a standard anywhere either so it's an inconsistent as well as fairly meaningless measure.
@@elixwhitetail That is very interesting. I wouldn't say it's a meaningless measurement (perhaps if taken on its own). It infers much more room for play, with the combination of ppm usage and cutts, to get distinct characteristics. Fascinating
@@calebsteingruber6906 The problem is that the bottle only gives the number in isolation, which is indeed what makes it a fairly meaningless measurement.
I did qualify it since it's not totally meaningless; the triple-digit ppm values on Octomore releases set the expectation in the consumer that they're going to be receiving a highly peated experience and they are presumably-accurate measurements of the grain after smoking which is itself a valid data point for the whisky nerd segment (who're likely the ones buying Octomore). Any distiller competent enough to work for Bruichladdich making Octomore will understand the *intent* to keep a sizable portion of the peaty flavours from the mash in the spirit coming off the still, so the labeling is going to represent the liquid inside the bottle fairly faithfully.
But just the number lacks all of the detail and nuance of the full story, and that's why Rex called it worthless and I called it a qualified "fairly" meaningless number. It's missing so much of the story that it doesn't represent anything except the starting point and sets an expectation for what the distiller and blender did with the rest of the process - which doesn't have to bear out at all in less-reputable products.
What I'd like to see is a little graph on the side of the tin or the Octomore bottle itself with, say, four data points: PPM at... peat smoking, after fermentation, after distilling, after bottling (since Octomore is bottled at cask strength as far as I can tell). That would give you a very succinct and also INTERESTING bit of data on the journey your bottle of whiskey's contents took to get into your hands AND the real ppm value you're going to experience in the glass.
Yeah, there's definitely a much larger story. Such a graph would be great...I'm thinking a distiller would keep that info close to the chest??
@@calebsteingruber6906 Most distillers likely do, which I imagine is why we don't see it already.
However, we're talking at least partially about Octomore and the revived Bruichladdich in particular is a bit of a maverick on Islay. Such as when they started doing organic single-farm Islay barley releases and printing the name of the farm and farmer on the bottle. Nobody ever really had done that before in the modern era of whisky, and now Waterford over in Ireland is helmed by the same guy who got Bruichladdich running again and they're doing the same thing, single-farm terroir releases with unprecedented amounts of info about the farm and production details.
Unless all of the fresh-ideas blood left Bruichladdich when Mark Reynier left (and eventually founded Waterford), I could see them doing it - but not until the market demonstrates a reason for them to give out that info.
I'm also not 100% sure that the SWA wouldn't throw a big hissy fit, or even that this scheme to put the lifetime peat tracking on the bottle is legal in Scotland. I'm no lawyer, much less an expert in Scotch whisky law, but I know that there's some language in there that says you can't reveal TOO much info on how you make a whisky. So, that could be a barrier that even Bruichladdich didn't dare try and dance around.
Guys, u actually did an episode on the ppm stuff ^^, I´m not sure what the name was, but it was smth with balcones, lagavuling, caol ila... about smokey whiskeys ;-)
Picked up a bottle of Eagle Rare and Maker's; thank you 😻
As someone named after Calvin and Hobbes, Rex is objectively right.
Why would anyone ever give this IB Longmorn to you? That's madness.
That OB Longmorn 15 was last bottled around 2006/2007. It's hard to find. Remember that 15yo is better than that 16yo you love. Objectively better.
Patrick IS adorable.
Who else is seeing Daniel and Rex as Calvin and Hobbes? Rex - with his normal demeanor and ratty brown hoodie - reminds me so much of Hobbes!
I'd love to see a PPM episode. Do it
For the will it distill series, find some paw paws (aka the Indiana banana) it is actually native to the US. Go from foreign exotic fruit. To domestic exotic fruit.
What's better than a Madeline?! I'm sceptical to be honest.
Rex giving off huge Pepe Silvia vibes at the end of this one
Not only do all of these people exist, but they have been asking for their [whiskey] on a daily basis.
I love calvin and hobbs
My comparison when describing where Octomore sits on the whiskey spectrum is that if Scotch is milk, most Islays are heavy cream, and Octomore is Ice cream. It's all the same thing underneath, but Octomore involves so much more flavor density and intensity that it's easy to imagine that it's something else entirely. Or, if you prefer, whiskey is a slap, Islay is a punch, Octomore is a 2x4 in the face. You will never have enjoyed a beating more..
In this dairy metaphor, I'm imagining that since its style is unpeated Islay with the brine but none of the smoke, Bruichladdich is half-and-half or lactose-free coffee cream or something.
Curious how the 15 compares to the old 16
Fun fact. Bill wattersons brother teaches high school in austin. Or he did a few years ago.
So what whiskey were they reviewing again?
"Yeeeeeeahhhh...I usually get the things that are better than that."
Rex mentions tigers.
Joe Exotic screaming from prison: "THE FUCK YOU SAY BOUT CAROL BASKIN?!?!?"
Hearing Rex go on about Octomore... He's come so far from being just a Mooch.
I'd love a video on ppm!
Hmmm... Is this a Speyside?
reading assignment before this: In Search Of Lost Time by Marcel Proust, 8 page essay on the book and this scotch due next week.
How is that not a RWF pick? (Less than 400 bottles!)
they wanted to compare it with the normal 15 year old.
I need help please! Trying to get more involved with Bourban and I know I prefer wheaters. Which is the best you can suggest, other than PVW and something for a common bourbon drinker. I like Makers 46, 4 Roses. What could you suggest.
These guys turned me onto Woodford Reserve. Out of the stuff I tried it's my current favorite.
Madelinnes are classically with almond flour. Very similar to a frangipanne but much lighter texture wise.
I'm thumbs up #666. \m/
It's 9:32 pm here😁
"When's the last time you've had a kiwi, bitch?" is the funniest quote on this channel
Please, Please PLEASE do a msahup of FUNK/FUNKY spots across the wide selection of Whisk(e)y Vault episodes! I realize this may take several months, but hey, what else will you do..... try to distill Durian Fruit? lol Also. Is Emma alive? Her shannigans within the Vault are noticebly absent of late! We miss you Emma! Don't leave us! lol
You guys have power over there in Austin? I’m in Huntsville and we’ve got nothing. Not even the supper markets.
I think outages are by neighborhood. San Antonio also.
So when are yall gonna do a review on Arrrrrrrrdbeg
Hello Rex..soviolent
Rex.. that thing in his pocket is NOT a kiwi..🤪🥃🙈🙉🙊
Whats your opinion on spiff coin???
What kind of whiskey is that?
Daniel and Rex go "À la recherche du temps perdu" at 3:00
Rex looking more and more like "Grizzly Adams"
How dose it stay this light for 15 years
Scotland's annual weather and temperature variation is not nearly as intense as places like Texas. At least a few Scotch distilleries, and who knows about elsewhere in the world, have special climate-controlled rooms to age particular barrels that're being managed for special purposes. I don't know that this bottle came from a barrel aged in something fancy like that or a boring standard rackhouse, but distilleries have a few tricks up their sleeves to massage the process of aging if they're willing to go to the effort.
Octamore is good, but I find Port Charlotte much better.
It's pronounced "fruit cocktail", there were also a few grapes in there.
Do you two ever review brandy?
Raffey(another UA-cam whiskey reviewer) has done some Rum reviews. He said that sometimes he needs to take a break from whiskey for a awhile. There are some great, aged rums out there.
Lol....looking at the thumbnail, the whiskey was so light I thought it was longmorn newmake.
If you read Calvin and Hobbes today it still hold up to what is going on in the world
Ate a kiwi skin and all like two days ago
Do the episode
Pear, apple you know something with appeal😁
fifth... 1.75L Whatever
GOOD MORNING YOU MB'S 🥃
next!
Nice 🙂
Ah yes Ryan Soogden
That color.. I thought it was fake from the thumbnail 🤔 almost looked milky.
I use to play Gameboy while taking a poo.
Was that a dad joke? Did daniel put a comment in that set up a dad joke and he got to deliver the punchline? Rex is owed a whiskey of his choice!
Good Morning Gentlemen
Ah yes, madeleine cakes. The stuff that makes you go in search of lost times.
I was looking for someone to mention it!
Me too!
literally sitting here eating a kiwi and happened to watch this
I was waiting for the Proust reference but it never came. You flatter only to deceive.
I bet Fancy Dan eats kiwis
Rex calling PPMs useless...
Beer nerds talking about IBUs: Same bro.
I must put this in my mouth hole! 🥃
1st