Beinn Dubh Single Malt Black Whisky from The Speyside Distillery, Scotch Whisky Review
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- Опубліковано 15 жов 2024
- Beinn Dubh Single Malt "Black Whisky" from The Speyside Distillery, Scotch Whisky Review
We are trying a whisky we are asked for quite a lot and it certainly is a talking point! The Beinn Dubh, meaning black mountain, is made at The Speyside Distillery in Newtonmore and looks quite different to their other bottlings!
Have you tried this whisky? Have you tried any other "black whiskies"? Did you enjoy them? WHat are your thoughts on caramel colouring? Let us know in the comments!
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Music: Whiskey on the Mississippi Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons...
#beinndubh #blackmountian #blackwhisky #colouring #scotchwhisky #singlemalt #whiskeygeeksnotwhiskeysnobs #whiskeygeek #whiskygeeksnotwhiskysnobs #whiskygeek #callander #whiskeyreview #whiskyreview
Darkest natural colour I’ve come across was a 50 year old Brora so totally agree with you on age.
Thanks! Yes!
I’m glad to see there’s a bit of a movement away from the E150a colouring these days (exceptions like this still getting around), but is there a story behind that one additive being allowed when EVERYTHING else is excluded?
I have had a quick search to see if I can even see when colouring first started or was first allowed and I cant find a thing! If anyone knows let us know!
I really enjoy the variety of topics and opinions about whiskey on this channel. Personally, I think adding color comes down to pushing product to make more sales. In whiskey, it compromises a person or distilleries craft in order to make more money and that's why I research which bottles to try based on added coloring, if its chill-filtered and reviews. That being said one of my favorite bottles is Tomatin 12, which is chill-filtered and delicious.
There's always one that goes and surprises you like that!
Hello ladies, entertaining and funny video as always. I would try a dram of the Beinn Dubh but I do not want to buy a whole bottle. For me it is forged or fake. Distilleries should avoid colouring their single malts and they should state this on the label. They should even stop to colour their blends. Thank god people are nowadays well educated and we have a good range of distilleries that stopped using E150A. The new distilleries are following that trend, too. Cheerio from Germany
I think this is exactly as we feel, at least if it was stated on the label you could choose! Thanks for your input and for joining us all the way from Germany!
I thought you two got more sober as that progressed, but I am pissed while I was watching it! 😂❤️ That label typeset/font looks like old style 1990’s PC graphics! Everything you said was true though! Xx
It really does doesn't it!😂
They need to work on their marketing....."...several hundred years ago a traveller came to these shores....and he was known as the Black Knight, from the Black Forrest (Scwarzwald) Mountain range in Germany....and he preferred his libations to be darker than his soul....."...OR...maybe....he was a VAMPIRE!!!!.....OR a GOTH!....the possibilities are endless! LOL
The Black Knight? "Tis' but a flesh wound!"
A new sales method 😂
I had stuff called Cu Dhub years back.
Was too young to really know enough at the time but I remember if having a liquorice thing to it.
Wasn't unpleasant but probably more of a gimmick than an actual malt you'd sit and savour.
That's it exactly!
Coming over to Scotch from bourbon, it was surprising how much flavor it can have even when it's barely picked up color.
Blackadder raw cask is a good example, but certainly have a few now whose nose and color can beguile most into a false sense of security about the palate
Definitely! Some of the best ones we've had have been really pale!
Pause at 2.26 for Hitler impersonation.
LOL! Too funny! "No! It's Charlie Chaplin! Charlie Chapliiiiiiiiiiiiiin!"
😂
🤣😂🤣😂🤣😂🤣 That's brilliant!!! Thanks for that!!!
If a distiller has to add colouring, I have to summise that it’s because the whisky itself is deficient in some way.
I think we probably agree. There might be a few exceptions for distillers that are maybe stuck in their old ways.
What you have to bear in mind is that Beinn Dubh (and the earlier Cú Dhub produced by popular demand for the Danish market) were made very much tongue-in-cheek as replacements for Loch Dhu from Mannochmore, which took itself far too seriously (and now fetches silly auction prices due to a totally undeserved cult status - luckily I was able to try it for £3.25 a glass London price, so I know how bad it tasted!). I don't think Spey were trying to be deceptive...
Yeah its so far removed from their other products! Mostly.
I have images of local townsfolk milking squid into each cask. But seriously, the same people crying about caramel color are the same ones who happily down a Coke or Pepsi without blinking. It's not that big a deal, folks.
At least Coke and Pepsi have to state it on the packaging!
@@TheGrailTastings Good point.
They really should ban E150a from being used on single malts. Chill filtration and caramel colouring aren’t going anywhere on Standard Blends, and big brands, which are mostly used as mixers and not for sipping anyway. Had to laugh at the rum maturation bit, they use tonnes of colouring in dark rums.
Rum maturation bit? We did get notes of rum and raisin ice cream at one point?! Maybe that's why! 😂 Rum rules are a minefield!
👌👍
For me colouring just sucks a wee bit of the joy out of the experience. It doesn't ruin it but it would have been better without it.
I think this perfectly sums it up for us actually!
I really disagree with adding color to whiskies. The darker is higher quality mentality is so ingrained that adding something specifically to darken the spirit is akin to slapping a paint job over a mold filled house.
A light young but fantastic dram I stumble across recently was the Glen Grant Aboralis. An example of adding color without the intention of tricking people.
Agreed! One of our favs ever was a 4yo, almost clear Caol Ila! Magic!
@@TheGrailTastings I think I know the exact one you are talking about. Looked like sunshine and smelled like a bonfire🥃
the fact that you mention a heavy vanilla nose leads me to believe that it's a colored whisky and I'll tell you why. Vanilla nose is constant occurrence on all single malt whiskies that have been aged in oak casks. The younger the whisky, the stronger the nose, and unless this is a first fill from an extremely charred oak barrel, then yeh, it's a colored whisky and more than likely fortified, which makes it a gimmick.
Vanilla can be a note that often occurs in single malt whiskies that have been matured in oak casks (i.e. all single malt whiskies) as vanillin is a compound found in oak and is also the main component of a vanilla bean. American oak contains more vanillin compounds than European oak therefore a whisky that has been matured in American oak casks will have more of a vanilla note than those matured in European oak. This whisky has been matured in heavily charred American oak barrels as well as port casks, both of which will give quite a dark colour but not as dark as this whisky for the likely age of it. The colour (Caramel E150a) shouldn't add any flavour or aroma and certainly not vanilla. Research that has been done shown that most people wouldn't be able to taste or small the colouring but some may be able to discern coloured whisky from natural colour on the mouthfeel. So the vanilla notes will be coming from the casks and the colour is coming from E150a caramel colouring. Hope this helps!
@@TheGrailTastings - The More You Know
Natural colour is an absolute prerequisite if I'm choosing a bottle to be honest
Totally fair!
Gross!
Also, as an Australian, for the longest time I thought Jen ….. was Jane!
Everyone does! Must be the accent!