I have been watching Ralphy videos for several months now so that I can make informed decisions on purchasing my first bottle of Scotch whiskey. Thank you sir for sharing your knowledge and experience with us begginers looking to enjoy a hobby that takes us up and down a "massive mountain filled with masterful and mediocre moments of malteness"
Love the Extras, and no one does such Awesome reviews as you do. I've learned more in the last month and a half watching your videos on malt whiskey than I have in the last 10yrs on my own. Look forward to your next video, Cheers from Canada
Came over from the Whisky Vault and they said you were “Mr. Rogers of whisky” it is so true. I love the way you talk about the whisky and your simple setup is very nice.
Ralfy, you are a gem. Keep doing what you are doing for as long as you can. The Scotch whisky distillers would be wise to capitalize on your sage advice. Whisky drinkers all know who you are. If you ever come to California let me know, I would love to shake your hand malty.
For what it's worth, the video and audio both seem improved. Love the new bonnet and jacket, by the way. Looking forward to another year of your malt journey and malty-advice!
Great 'introductory' video on cask maturation ralfy! Been a fan of your channel for years. I agree with most of your observations here, but the point on maturation in dunnage warehouses being superior to other forms of warehousing( rickhouses/racking etc) is debatable. The more drastic temperature fluctuations in non-dunnage storage can speed up maturation through the driving of spirit into and out of the wood when the spirit expands / contracts during changes in temperature and humidity. Whether the outcome of that is good or bad is highly variable due to certain factors. The whisky may be over-matured or just plain bad because of cask quality. Or it can taste more matured than its age statement, masking as a 15yo although it aged for 10 years. To say that dunnage warehousing is superior is in MY opinion... slightly arrogant. Dunnage/rickhouse matured whisky is different from each other, there is no black and white here, only preferences. Ralfy prefers whisky matured traditionally, nothing wrong here, I'm not trying to knock on his opinion. Just my 2 cents. Great work Ralf, I am looking forward to more extra anorach-ey videos!
Hey Ralfy -- don't let those two beautiful glasses go to waste!! :} I picked up a bottle of this about six months ago (before it hit the big time LOL). I'll have to give it a go soon.
Interesting thing about temperature fluctuation: I've noticed that the bourbon producers tend to play up this aspect of maturation as a source of flavor and distinctiveness in their products. ("Sweltering summers & frigid Kentucky winters!" etc.) I'm not sure if different grains react differently, but I suspect, per Ralfy's comments, it's mere marketing spin! Similar to George Dickel Tennessee whiskey prominently listing "chill filtered" on their labels or other distilleries stating "sweet mash." Depicting a liability as a strength? (Thanks, Ralfy!)
It's absolutely true that "age doesn't equal quality" - if only because that would also call for a universal definition of what is "good", and age is about finding a whisky's subjective sweet spot(s) anyway, not simply putting it in a cask forever - but those who push the idea that age "doesn't matter" or "it's just a number" are usually also just pushing younger product that they often can't sell for premium prices if age is revealed/discussed. Age does not tell you everything, but some time in cask is required if you value relative complexity in what you're drinking and it "matters" enough for the industry to intentionally track and manipulate product age in the case of every cask, regardless of the age at which it is bottled.
Had a chance to sample Glentauchers in a mix pack from Ballentines as it one of the malts used in the 17 year blend, real nice stuff. I'm keen to hear your take on it!
"Does the age matter? Yes, most certainly! But likely in a different way than people think." A friend who's new to whisky told me he'd like to find a favourite style and then stick to that. To which I responded: being on a budget, my "problem" is that I like all the styles.
Ralfy, the concept works...however, in my humble opinion, the bothy is just a tiny bit too bright (i.e, on the white side)...perhaps a tad warmer light temperature? or perhaps trying out different positions of light source (...things became a little flatter in there...)
Hey Ralfy, I think you should do a video where you propose new SWA rules about transparency. Clearly you think what Compass Box did with TINALW should be allowed but what rules would you suggest to stop companies marketing deceptively by drawing attention to the oldest component in the blend, etc? I’d love to get into the weeds on this topic.
Ralfy, what do you think of the following formats (in addition to your now standard reviews with marks and pithy): vertical tasting - maybe advice on how to best do it and you tasting say Glenlivet 12, 15 and 18 (or whatever), not necessarily giving malt marks, just talking about the experience. Or perhaps you don't advise such tastings. Also, maybe an overview of some of the more common and basic nosing and tasting notes. Things like "fruity", "vanilla" and "fresh apple" are more obvious, but what is "spicy"? Spicy like a capsicum (i.e. cayenne pepper) or like baking spices (cinnamon, clove, etc.)? Or spicy like the nip of ethanol? Another one I often hear is "smoke" or "ash" - not phenol/peat of Islays, that's pretty obvious, but referring to some bourbons and other spirits where grain is not smoked. Etc, etc, etc, stuff like that to help calibrate all the malt mates :)
I miss it too, and the lighting is a tad harsh at least on my screen. Ralfy, perhaps a gel or warm-diffuser on the lighting rig may be something to explore. I'm being a tad fussy and hopefully constructive . . . cheers.
OK ok Ralfy, convincingly well done. Keep on going. Thank you for having that frank and open talk to us. PS. One German Question ; ) I want to buy one...but...Is it important to keep an eye on the year it’s bottled ??
ralfydotcom Oh...wow...an reply to me, the German anorak scool-english Ralfy fan ; ) Thank you very much. I will consider. I love your magnanimous personality. Mind game to that: “ People we have enough on earth, we need more Ralfys! “ ! May good bless you forever ,....You made my day ! Lovely Greetings from old Germany 🇩🇪
With you having said that, you deem Whisky from tropically climated areas like Taiwan or India inferior? As they have HUGE temperature fluctuations. Additionally, even tired casks can mature a whisky to absolute beauty -- highly dependent on a good characterful spirit of course. Of course you know that, but the subtractive maturation (i.e. the mellowing of a spirit over time) is quite important too. However I agree, that when additive maturation through casks or and the one mentioned earlier converge at a certain bliss-point, the whisky is generally the best.
Im drinking dalwhinnie winters gold out the freezer just now. Think i might get sent to Ralfy Jail for this. Ive done the rounds on all the supermarket malts when they hit special offer and thought I'll try something different. Need to get onto this or a ben riach 10 or something with a bit more intrinsic quality*
Great video Ralfy. I would very much like to see a video about First-Fill Sherry cask influence. Can you identify the specific sherry flavour in the whisky? How much sherry is actually in the casks when they fill new make spirit in there. Officially they are supposed to pour out the sherry but do they really? How do they season old casks with sherry?
Everwind Don’t get me wrong, I love GS15 and bought it on Ralfy’s recommendation but it is coloured (Horst Luenig’s review confirms this- Germany mandates colouring is specified on any product). Given Ralfy’s goals to review whiskies last year that tick as many boxes when it comes to craft presentation at least 46%, non-chill filtered and natural colour, Glencadam ticks one more box. Marks aside...
Yes but surely Ralfy's rating takes into account things like colouring and he adjusts the scores accordingly? You would think that as he gave Glen Scotia 15 a higher score than Glencadam 15 he feels in overall experience the Glen Scotia is a (slightly) better whisky.
Have you noticed the current talk about sherry cask for whisky maturation? That they actually don't contain sherry for drinking, but young wine that will be used to create vinegar or distillate... Are you about to address that?
Help Ralfy! No Glencadam within a days ride from my home. However, I’m on vacation and have a choice of 2 Glencadams a a local spirits store: 1) a non-age statement (40%) for $39 US and 2) a $59 (46%) 13 y/o for $59. I was saddened that they had sold out of the 15 y/o but am seeking your opinion on whether either of these (or both) would be a good representation of this single malt. Thanks for your sharing! A Patreon friend from Kentucky.
Ralfy, how can you tell if temperatur variation is a crucial factor regarding the taste of whisky? Do you have some scientific study to back upp this conjecture? Otherwise, it seems quite impossible to tell...
Ralfy, many American whiskey producers explain that the large tempeture fluctuations in thier rickhouses contribute positively in the maturation of bourbon and rye, do you agree.
Thank you for your reply. I think it may depend on the spirit. Tried Arran 10 ob recently. Very good at a young age. Real good barrel influence at 10 years old. I saw that they will start a 2nd distillery on the island dedicated to making peated whisky.
hello ralfy thank you for the video, most informative as usual. i was wondering if you remember which video it was where you covered the shapes of stills? i remember watching it a fair while ago but have struggled to recall exactly which one it was
Hi Ralfy.. What would be your top choice for whiskey under $100 & Under $150 and under $200 price points? I really like to know your recommendations in these three categories. Much appreciate it..
Very good and informative extra on maturation 👍🏻. Ralfy, if you can get hold of a bottle of Puni Nero Whisky from South Tyrol (Italy) I would like to hear your opinion on it. Cheers from Germany
Speaking of LIGHTING, Ralfy... I am not a professional and I know your format is "anorak" and it's a bothy, not a studio, but still. With lighting it's not just the brightness, but also direction. In nature our eyes/brains are used to 2 sources of lighting - direct (the Sun) and indirect (the blue sky). Compare that to moonscapes with the Sun but no blue sky - things look black and white and 2-dimensional. You can look up the McCandless lighting method. It doesn't mean you need theater or concert lighting, but in addition to front, having top and side/back lighting would help. It gives definition to outlines, which otherwise get lost in the shadows (like the shadow under your bonnet). Professional photographers would be the best advice here - think those umbrella mirror thingies :) IMHO with the right lighting you and the bothy would look MORE like what they really are - kind of like non-chill filtered whisky ;)
My local liquor store recently brought in a Gordon & MacPhail Glentauchers 1997 bottling. Any thoughts on whether I should pick it up? It's surprisingly affordable!
Ralfy, what if you were to put a cask in an environment with constantly changing temperatures, ie. the northern Scandinavian coastal territory where I live, for a shorter period of 1-3 years. Then you would follow up by transferring the same barrel to a dunnage warehouse for a period of say 7-10 years. Would this have merit at all to not compromised on quality or production speed? Never mind what quality and fill-cycle of the barrel. Even tho I'm not in the industry I do like to play around with finding new ways :)
. . . this would probably accelerate initial spirit/wood exchange in cask, and simply get the longer term maturation off to a quicker start, although initial losses through evapoartion could be higher introducing greater oxydisation long-term.
Thanks for your fast reply! Do you think my suggestion could be an ok compromise with the now greedy whisky industry? I would so love to see prices stabilize (read: return to a realistic level) as well as the older style of age stated impressions return to the shelves! I'm getting seriously bored and annoyed by the contemporary style of cask maturation...
Great video Ralfy! Since you talked about the delicate character of malted barley spirit, is there any particular reason for the distilleries not to make single distilled whiskies? Wouldn't that make the spiritY character of the final product more intense? Cheers from São Paulo!
Not true. Of course you have to cut the head to eliminate the methyl alcohol, but the rest is perfectly drinkable. Japanese Shochu is distilled only once.
Victor Ambrosio Interesting. I guess its a matter of taking some of the roughness away then, which wouldn't be necessary if whisky new make is as delicate as Ralfy says (now I get your question) . Let's see if someone else weighs in.
Interesting. I have a 5cl trio of Aldi's Ben Bracken Highland Single Malt finished in 3 different types of casks (Bourbon,Sherry & Rum). I am intrigued to taste how they differ. I have Glentauchers on my list to get, look forward to hearing your thoughts on that one...by the way..do you or anyone else reading this know where Aldi source Glen Marnoch from? Cheers.
Yes - that is my point exactly. A barrel will flex less, if it has more strapping. You said the flexing or "swelling" with the weather causes changes in the flavor. I believe that But - since that is true, then IF a barrel flexes and the "rate and distance" the barrel moves must have an effect. So I thought - with your taste buds being "tuned" as it were - to the flavor of whisky, you might be able to tell if a barrel was badly strapped or properly strapped.
I have stopped thinking of the age of a whisky as a "more is better" quality criterion. (Within limits of course, nobody wants to pay a fortune for a 10yo and a 30yo for under 100€/quid is suspicious.) We all know examples of fantastic young whisky that offers more than the number suggests and old whisky that fails to fulfil the high expectations that it's age statement induces. Yet, I agree with you that the age is a bit of information that I want to have, like the distillery name and the types of casks etc. With few exceptions I think that the reasons being given for NAS, artificial colour, chill filtration, concealing distillery names, etc. are bad excuses. If a whisky manufacturer is confident in the quality of their product, they shouldn't have any reservation against telling us what is in the bottle. And if you think that the paper form doesn't do it justice, then tell us why! It's not like they don't already tell us why each particular bottle is supposed to be the greatest thing ever. PS: Not a friend of the yellow jacket, but we're all here for the whisky talk anyway. ;)
Had to get my own magnifying glass out to take a look at the video Ralfy......what's with the sword in The Bothy ???? is it to defend The Drams.....🤔🤔😂😂
There was a new oak Benromach before which was a really great whisky. Don't know if they still do it. I think I also had a new oak Glen Garioch at some point, which was also very nice. I'd like to see some more new oak scotch whisky. And more sherry first fill please.
Most certainly Ralfy, thank u for the entertainment. Good stuff, I enjoy watching. My girlfriend that’s 26 weeks pregnant with my first child constantly worry’s I’m going to start buying expensive whiskeys now. I have to continually remind her though I would love to enjoy a bottle of Glenlivet or Macallan for first time I’m dedicated to saving my money for her n baby. For now I’m glad to watch u n learn.
Luv the xtras Ralfy but hate the rush job malt mark vid Jus anthr deep malt opinyun. Lol Duz this mean we"l b getn 4 vids a WK....if so that'd b understndable but othr thn tht....this has all bin sed b4. U kno it n mos of us ol timrz Kno it....jus don't give us the biznis. Peace
Thanks for separating the reviews and the extras, Ralfy. Love the new format. Looking forward to more content!
Ralfy somehow my single malt dram on which I am nursing here tonight TASTES BETTER listening to this science discussion you make......
I have been watching Ralphy videos for several months now so that I can make informed decisions on purchasing my first bottle of Scotch whiskey. Thank you sir for sharing your knowledge and experience with us begginers looking to enjoy a hobby that takes us up and down a "massive mountain filled with masterful and mediocre moments of malteness"
Money well spent on the lighting and video equipment, all the better to watch your fine reviews and informative commentary. Well done!
Love the Extras, and no one does such Awesome reviews as you do. I've learned more in the last month and a half watching your videos on malt whiskey than I have in the last 10yrs on my own. Look forward to your next video, Cheers from Canada
That was great! I really like the new concept! And the new shirt! Very good video, Ralfy :-)
love this format! much more handy to find topics you address when doing retrospective research!
Came over from the Whisky Vault and they said you were “Mr. Rogers of whisky” it is so true. I love the way you talk about the whisky and your simple setup is very nice.
Ralfy, you are a gem. Keep doing what you are doing for as long as you can. The Scotch whisky distillers would be wise to capitalize on your sage advice. Whisky drinkers all know who you are. If you ever come to California let me know, I would love to shake your hand malty.
For what it's worth, the video and audio both seem improved. Love the new bonnet and jacket, by the way. Looking forward to another year of your malt journey and malty-advice!
Lighting and sound are perfect Ralfy
Great 'introductory' video on cask maturation ralfy! Been a fan of your channel for years.
I agree with most of your observations here, but the point on maturation in dunnage warehouses being superior to other forms of warehousing( rickhouses/racking etc) is debatable. The more drastic temperature fluctuations in non-dunnage storage can speed up maturation through the driving of spirit into and out of the wood when the spirit expands / contracts during changes in temperature and humidity. Whether the outcome of that is good or bad is highly variable due to certain factors. The whisky may be over-matured or just plain bad because of cask quality. Or it can taste more matured than its age statement, masking as a 15yo although it aged for 10 years.
To say that dunnage warehousing is superior is in MY opinion... slightly arrogant. Dunnage/rickhouse matured whisky is different from each other, there is no black and white here, only preferences. Ralfy prefers whisky matured traditionally, nothing wrong here, I'm not trying to knock on his opinion.
Just my 2 cents. Great work Ralf, I am looking forward to more extra anorach-ey videos!
Looks great, bright, love the new jacket, and upgraded A/V is perfect!
Please continue with these extras Ralfy /
Excellent and informative as ever. I like the new format as well!
Happy New year to you Ralfy!
Greetings from South Africa. I like the ‘Extras’! Great job.
I always put ralfy on then i am enjoying a wee dram helps me relax
Hey Ralfy -- don't let those two beautiful glasses go to waste!! :} I picked up a bottle of this about six months ago (before it hit the big time LOL). I'll have to give it a go soon.
You are going to need twice as many malt mentions splitting these videos into two. :-)
New coat and hat for Christmas Ralfy? Thanks for the review.
Love the new lighting!
I enjoy the new format
Thanks Ralfy I sure did miss the extras on the first vlog.
Interesting thing about temperature fluctuation: I've noticed that the bourbon producers tend to play up this aspect of maturation as a source of flavor and distinctiveness in their products. ("Sweltering summers & frigid Kentucky winters!" etc.) I'm not sure if different grains react differently, but I suspect, per Ralfy's comments, it's mere marketing spin! Similar to George Dickel Tennessee whiskey prominently listing "chill filtered" on their labels or other distilleries stating "sweet mash." Depicting a liability as a strength? (Thanks, Ralfy!)
It's absolutely true that "age doesn't equal quality" - if only because that would also call for a universal definition of what is "good", and age is about finding a whisky's subjective sweet spot(s) anyway, not simply putting it in a cask forever - but those who push the idea that age "doesn't matter" or "it's just a number" are usually also just pushing younger product that they often can't sell for premium prices if age is revealed/discussed. Age does not tell you everything, but some time in cask is required if you value relative complexity in what you're drinking and it "matters" enough for the industry to intentionally track and manipulate product age in the case of every cask, regardless of the age at which it is bottled.
I think hygroscopy is the what is all about. Wood is capable to adsorb and absorb, and in that way almost "breathing" the fluid in the cask.
Good get up, Ralfy. Like the checks.
enjoyed this vid so much, shared it Ralfy.
Had a chance to sample Glentauchers in a mix pack from Ballentines as it one of the malts used in the 17 year blend, real nice stuff. I'm keen to hear your take on it!
"Does the age matter? Yes, most certainly! But likely in a different way than people think."
A friend who's new to whisky told me he'd like to find a favourite style and then stick to that.
To which I responded: being on a budget, my "problem" is that I like all the styles.
Terrific information Ralfy!
New jacket looks like “whisky blend” 👍
Like the new format. Video seems better quality. Where are Fanny & Bobby? Not seen them for a while I don't think!
Ralfy, the concept works...however, in my humble opinion, the bothy is just a tiny bit too bright (i.e, on the white side)...perhaps a tad warmer light temperature? or perhaps trying out different positions of light source (...things became a little flatter in there...)
Admire your passion, sir. - I, for one, will be trying a bottle.
Hey Ralfy, I think you should do a video where you propose new SWA rules about transparency. Clearly you think what Compass Box did with TINALW should be allowed but what rules would you suggest to stop companies marketing deceptively by drawing attention to the oldest component in the blend, etc? I’d love to get into the weeds on this topic.
Top notch Ralfy
Yes, you are the best. Cheers🥃
Great vlog and great sound but why is the resolution of the video downgraded? I prefer the old 1080p..
I would love to see a review on 18 year old Shieldaig Speyside.
Ralfy, what do you think of the following formats (in addition to your now standard reviews with marks and pithy): vertical tasting - maybe advice on how to best do it and you tasting say Glenlivet 12, 15 and 18 (or whatever), not necessarily giving malt marks, just talking about the experience. Or perhaps you don't advise such tastings. Also, maybe an overview of some of the more common and basic nosing and tasting notes. Things like "fruity", "vanilla" and "fresh apple" are more obvious, but what is "spicy"? Spicy like a capsicum (i.e. cayenne pepper) or like baking spices (cinnamon, clove, etc.)? Or spicy like the nip of ethanol? Another one I often hear is "smoke" or "ash" - not phenol/peat of Islays, that's pretty obvious, but referring to some bourbons and other spirits where grain is not smoked. Etc, etc, etc, stuff like that to help calibrate all the malt mates :)
. . . I could do, but the current formula seems to work for most !
Awesome Ralfy, real joy👍
Looking forward to more 2018 reviews. Although I miss the the flickering candle.
Cheers,
Mark
****************************
I miss it too, and the lighting is a tad harsh at least on my screen. Ralfy, perhaps a gel or warm-diffuser on the lighting rig may be something to explore. I'm being a tad fussy and hopefully constructive . . . cheers.
OK ok Ralfy, convincingly well done. Keep on going. Thank you for having that frank and open talk to us.
PS. One German Question ; ) I want to buy one...but...Is it important to keep an eye on the year it’s bottled ??
. . . do keep an eye on when a bottling takes place as standards can fall over time with newer versions offering less quality, sometimes.
ralfydotcom Oh...wow...an reply to me, the German anorak scool-english Ralfy fan ; ) Thank you very much. I will consider.
I love your magnanimous personality. Mind game to that: “ People we have enough on earth, we need more Ralfys! “
! May good bless you forever ,....You made my day !
Lovely Greetings from old Germany 🇩🇪
With you having said that, you deem Whisky from tropically climated areas like Taiwan or India inferior? As they have HUGE temperature fluctuations. Additionally, even tired casks can mature a whisky to absolute beauty -- highly dependent on a good characterful spirit of course. Of course you know that, but the subtractive maturation (i.e. the mellowing of a spirit over time) is quite important too. However I agree, that when additive maturation through casks or and the one mentioned earlier converge at a certain bliss-point, the whisky is generally the best.
Im drinking dalwhinnie winters gold out the freezer just now. Think i might get sent to Ralfy Jail for this. Ive done the rounds on all the supermarket malts when they hit special offer and thought I'll try something different. Need to get onto this or a ben riach 10 or something with a bit more intrinsic quality*
Great video Ralfy. I would very much like to see a video about First-Fill Sherry cask influence. Can you identify the specific sherry flavour in the whisky? How much sherry is actually in the casks when they fill new make spirit in there. Officially they are supposed to pour out the sherry but do they really? How do they season old casks with sherry?
My goodness ... This Glencadam looks like lemon juice! What a wonderful natural colour! - Everything somehow 'yellowish' this year, Ralfy? ... ;-)
I thought for sure Glen Scotia 15 would be your WOTY 2017
Everwind coloured
Sorry it’s coloured
If you say so, my reasoning was that Ralfy gave it (GS15) a higher rating and called it a modern masterpiece.
Everwind Don’t get me wrong, I love GS15 and bought it on Ralfy’s recommendation but it is coloured (Horst Luenig’s review confirms this- Germany mandates colouring is specified on any product).
Given Ralfy’s goals to review whiskies last year that tick as many boxes when it comes to craft presentation at least 46%, non-chill filtered and natural colour, Glencadam ticks one more box. Marks aside...
Yes but surely Ralfy's rating takes into account things like colouring and he adjusts the scores accordingly?
You would think that as he gave Glen Scotia 15 a higher score than Glencadam 15 he feels in overall experience the Glen Scotia is a (slightly) better whisky.
Have you noticed the current talk about sherry cask for whisky maturation? That they actually don't contain sherry for drinking, but young wine that will be used to create vinegar or distillate... Are you about to address that?
well done Ralfy!!
Help Ralfy!
No Glencadam within a days ride from my home. However, I’m on vacation and have a choice of 2 Glencadams a a local spirits store: 1) a non-age statement (40%) for $39 US and 2) a $59 (46%) 13 y/o for $59. I was saddened that they had sold out of the 15 y/o but am seeking your opinion on whether either of these (or both) would be a good representation of this single malt. Thanks for your sharing!
A Patreon friend from Kentucky.
Love your reviews... kind of an institution now!
I'm missing my Sunday nightcap with the latest ralfyreview. What's happening maltmate?
Awesome "bonnet" Ralfy!
Good point on the “flavouring” of whisky and not maturation being flooded to us ! Double videos double revenue? 😅😂 Good luck. extra Ralfy yay!
Interesting that the last time you reviewed this (#217) you added four full teaspoons of water.
Ralfy, how can you tell if temperatur variation is a crucial factor regarding the taste of whisky? Do you have some scientific study to back upp this conjecture? Otherwise, it seems quite impossible to tell...
Ralfy would you please review 2 Single Malts that were gifted to me. One is the Tomatin Dualchas and the other is Speyburn Braden Orach. Thanks.
Ralfy, many American whiskey producers explain that the large tempeture fluctuations in thier rickhouses contribute positively in the maturation of bourbon and rye, do you agree.
. . . no I dont, temperature fluctuation makes for 'hotter' whisky during maturation due to instability of the ambience in warehouses..
Thank you for your reply. I think it may depend on the spirit. Tried Arran 10 ob recently. Very good at a young age. Real good barrel influence at 10 years old. I saw that they will start a 2nd distillery on the island dedicated to making peated whisky.
hello ralfy thank you for the video, most informative as usual. i was wondering if you remember which video it was where you covered the shapes of stills? i remember watching it a fair while ago but have struggled to recall exactly which one it was
Hi Ralfy.. What would be your top choice for whiskey under $100 & Under $150 and under $200 price points? I really like to know your recommendations in these three categories. Much appreciate it..
Good evening whiskey wise guys, I hope you have a pleasant weekend.
Ralfy have you tried Ailsa Bay from the lowlands?
It's about 30% pricier than Glendronach at the same age statement, is it really that much better?
Very good and informative extra on maturation 👍🏻.
Ralfy, if you can get hold of a bottle of Puni Nero Whisky from South Tyrol (Italy) I would like to hear your opinion on it. Cheers from Germany
Will that be the G&M glentauchers Ralfy? Nice dram
Hello, all you "Malty Mendelssohn Matrimonial Marches" ;)
I also just realized: like the new format or not, it means twice the Malt Mentions :)
. . . now on the M-mention list, thanks !
"Don't we love the M words, including... Mmm! That's an M word!"
Classic 😄
Speaking of LIGHTING, Ralfy... I am not a professional and I know your format is "anorak" and it's a bothy, not a studio, but still. With lighting it's not just the brightness, but also direction. In nature our eyes/brains are used to 2 sources of lighting - direct (the Sun) and indirect (the blue sky). Compare that to moonscapes with the Sun but no blue sky - things look black and white and 2-dimensional. You can look up the McCandless lighting method. It doesn't mean you need theater or concert lighting, but in addition to front, having top and side/back lighting would help. It gives definition to outlines, which otherwise get lost in the shadows (like the shadow under your bonnet). Professional photographers would be the best advice here - think those umbrella mirror thingies :) IMHO with the right lighting you and the bothy would look MORE like what they really are - kind of like non-chill filtered whisky ;)
Hello Malty Multnomah Corkscrew Kickers!
My local liquor store recently brought in a Gordon & MacPhail Glentauchers 1997 bottling. Any thoughts on whether I should pick it up? It's surprisingly affordable!
Mmmmmmm - that's an M word. I laughed out loud.
Hi Ralfy, Has their been any tests on how much bourbon, sherry, rum transfers into the whisky, from the casks?
What camera and mic are you using, Ralfy?
Ralfy, have you tried the Glencadam 13yo Reawakening? I've ordered a bottle and based on my experience with the 10yo, I'm expecting good things.
Ralfy, what if you were to put a cask in an environment with constantly changing temperatures, ie. the northern Scandinavian coastal territory where I live, for a shorter period of 1-3 years. Then you would follow up by transferring the same barrel to a dunnage warehouse for a period of say 7-10 years. Would this have merit at all to not compromised on quality or production speed? Never mind what quality and fill-cycle of the barrel. Even tho I'm not in the industry I do like to play around with finding new ways :)
. . . this would probably accelerate initial spirit/wood exchange in cask, and simply get the longer term maturation off to a quicker start, although initial losses through evapoartion could be higher introducing greater oxydisation long-term.
Thanks for your fast reply! Do you think my suggestion could be an ok compromise with the now greedy whisky industry? I would so love to see prices stabilize (read: return to a realistic level) as well as the older style of age stated impressions return to the shelves! I'm getting seriously bored and annoyed by the contemporary style of cask maturation...
Great video Ralfy! Since you talked about the delicate character of malted barley spirit, is there any particular reason for the distilleries not to make single distilled whiskies? Wouldn't that make the spiritY character of the final product more intense?
Cheers from São Paulo!
It would be poisoneous. Second and sometimes third distillation serves to elliminate unwanted substances.
Not true. Of course you have to cut the head to eliminate the methyl alcohol, but the rest is perfectly drinkable. Japanese Shochu is distilled only once.
Victor Ambrosio Interesting. I guess its a matter of taking some of the roughness away then, which wouldn't be necessary if whisky new make is as delicate as Ralfy says (now I get your question) . Let's see if someone else weighs in.
Interesting. I have a 5cl trio of Aldi's Ben Bracken Highland Single Malt finished in 3 different types of casks (Bourbon,Sherry & Rum). I am intrigued to taste how they differ. I have Glentauchers on my list to get, look forward to hearing your thoughts on that one...by the way..do you or anyone else reading this know where Aldi source Glen Marnoch from? Cheers.
scotchwhisky.com/magazine/features/17433/how-do-you-define-maturity-in-whisky/
"I know what am I talking about when it comes to personal opinions" ... Wow, so deep...
borismorrison
Is that sarcasm I detect?
Sven Lancaster no, no, no...just a pure awe
Well then...carry on 😎
all good!
Good morning Ralfy! how are you doing !? Would you mind if you review to us Talisker Dark Storm single malt sometime later ?
Yep, ain’t doing NAS as a rule. Hasn’t for a long time.
Ralfy, can your taste-buds tell - if a barrel has 1 or 2 or 3 belly straps on the barrel? That must be a factor in the maturation flavoring.
. . . no, they are on the outside and for structural integrity !
Yes - that is my point exactly.
A barrel will flex less, if it has more strapping.
You said the flexing or "swelling" with the weather causes changes in the flavor.
I believe that
But - since that is true, then IF a barrel flexes and the "rate and distance" the barrel moves must have an effect.
So I thought - with your taste buds being "tuned" as it were - to the flavor of whisky, you might be able to tell if a barrel was badly strapped or properly strapped.
I have stopped thinking of the age of a whisky as a "more is better" quality criterion. (Within limits of course, nobody wants to pay a fortune for a 10yo and a 30yo for under 100€/quid is suspicious.) We all know examples of fantastic young whisky that offers more than the number suggests and old whisky that fails to fulfil the high expectations that it's age statement induces. Yet, I agree with you that the age is a bit of information that I want to have, like the distillery name and the types of casks etc. With few exceptions I think that the reasons being given for NAS, artificial colour, chill filtration, concealing distillery names, etc. are bad excuses. If a whisky manufacturer is confident in the quality of their product, they shouldn't have any reservation against telling us what is in the bottle. And if you think that the paper form doesn't do it justice, then tell us why! It's not like they don't already tell us why each particular bottle is supposed to be the greatest thing ever.
PS: Not a friend of the yellow jacket, but we're all here for the whisky talk anyway. ;)
Had to get my own magnifying glass out to take a look at the video Ralfy......what's with the sword in The Bothy ???? is it to defend The Drams.....🤔🤔😂😂
. . . to fend off whisky pirates who sail the Irish sea lookin' for treasures !
Malty mischievous mortal men
I always wondered what single malt would be like if aged in new charred oak barrels? Would the wood overwhelm it?
Have you tried Stranahan's? It's...weird.
There was a new oak Benromach before which was a really great whisky. Don't know if they still do it. I think I also had a new oak Glen Garioch at some point, which was also very nice. I'd like to see some more new oak scotch whisky. And more sherry first fill please.
No, I didn't know Stranahan's used new charred oak.
I will be on the lookout for both. I really want to see (smell and taste) how the new wood effects a proper single malt scotch whisky.
Malty masked mountaineers! :) #maltmention
. . . now on the M-mention List, thanks !
Most certainly Ralfy, thank u for the entertainment. Good stuff, I enjoy watching. My girlfriend that’s 26 weeks pregnant with my first child constantly worry’s I’m going to start buying expensive whiskeys now. I have to continually remind her though I would love to enjoy a bottle of Glenlivet or Macallan for first time I’m dedicated to saving my money for her n baby. For now I’m glad to watch u n learn.
Luv the xtras Ralfy but hate the rush job malt mark vid
Jus anthr deep malt opinyun. Lol
Duz this mean we"l b getn 4 vids a WK....if so that'd b understndable but othr thn tht....this has all bin sed b4. U kno it n mos of us ol timrz Kno it....jus don't give us the biznis.
Peace
Keep the ol format but add the Xtras "the following day" not 2 days latr....4got wat u we're revuin 2 days ago. Jus sayin
Ralfy
Malt mention . Moist Malters
. . . now on the M-mention list, thanks !
👍❤️🥃
Extra first!
. . . Verified as First !
Standard First!
Matured 5 minutes, First!
Malt whiskey is good I know that lol,thanks for sharing I have a channel myself check it out if you like,I subbed,I use to be a Bacardi 151 man lol