ralfy review 732 Extras - The real problem with 'smooth' spirits !
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- Опубліковано 6 жов 2024
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Interesting take on "smooth." I have a totally different definition for that term when I'm tasting spirits. For me "smoothness" simply means that the ethanol burn isn't dominant. It has nothing to do with neutrality, sweetness, depth and complexity of flavor, or intrinsic quality. It's simply the opposite of "hot." A spirit can very well be both super-complex and smooth, by my definition.
I wonder how many of us are using the same term(s) to refer to different phenomena.
Agreed 100% For example, I consider Laphroaig 10Y/O to be a smooth scotch. I also consider the Zubrowka bison grass vodka to be smooth as well.
That's all it means to me. It just doesn't burn me with alcohol and drinks easy. It doesn't describe the flavors at all.
So spicy food is hot, and non spicy food is smooth? For me if a whisky is not hot I’m going to say “it’s not hot .” In my humble opinion smooth means no taste.
Well, by that logic, no, spicy food would be have to be ethanol-led... which, obviously, nope. Can't always mix & match terms from different contexts. "Hot" in whisky doesn't mean spicy any more than it means high-temperature, or sexy, or popular, or angry...
Anyway, that kinda speaks to my point, no? How many of us use different terminology to describe the same thing, and how much does that contribute to miscommunication in reviews?
Point well taken. Everyone’s tasting, enjoyment and interpretation of whisky is so diverse that in the end it comes down to the individual.
Hey Ralfy! I'd like to clarify one thing. People in Slavic countries don't sip vodka. We chill it in a freezer and drink it in shots (usually 50ml) to accompany our high-fat meals. No one drinks it for flavor.
That's right bro, agreed. With vodka there is no taste to speak of, it's just "the easier it goes down the better"..!
Agreed. Different drink with different dynamics and experience. Chilled, in a chilled glass as a quick aperitif before lunch when I don't have a time for a long malt session
Agreed!
Yeah, I know of nobody that drinks it like e.g. a single malt. Chilled or room temperature and between 40ml (mostly) and up to 100ml (famous sto gramm).
So you're basically just drinking it to get pissed. Horses for courses I suppose.
When I use the word 'smooth' to describe a spirit, I use it to describe the mouth feel rather than the intrinsic quality. But I agree that it's an overused word.
I love the word "smooth" because it helps me know which reviews to avoid. Usually people use it to mean "I can drink this". But I agree, that a "smooth", unchallenging experience is not why we enjoy whisky.
Is it okay to say that I love you, Ralfy? THANK you for saying this!! I used to work in a liquor store and the number of times people asked me for a smooth American whisky... so tiring! Life's too short folks; taste it, enjoy it, love it and educate yourself!! I don't know a lot about these things, but I'm willing to learn; to linger over a dram to coax out more flavours; that's what makes me happy!
. . . bless you lots !
Although everything you say about how manufacturers make cheap alcohol in whisky, vodka and Rum more palatable by adding sugary ingredients is absolutely true, I have to disagree with you Ralfy about the use of the term “Smooth”.
For non-whisky geeks who simply enjoy a whisky every now and again, they have no experience in adding water or sipping ceremonies or any of the other things we do in order to bring out the full potential of a whisky. They simply wish to pour a dram into a glass and experience something pleasant.
For these people, they associate cheap nasty whisky/rum/vodka with smells of raw alcohol like nail polish remover, methylated spirit or lighter fuel, then when they drink it, throat burn and bitter off tastes. This experience they will describe as “rough”.
Anything which smells sweet, toffee, fruity and floral and goes down the throat without a raw alcohol burn leaving you with a sweet, fruity, toffee, spicy taste in the mouth, they will describe as “smooth”.
So “Smooth” is a word which a non-serious whisky drinker uses to describe something which in their opinion, doesn’t taste like cheap nasty rubbish. That’s it!
Yes, if someone comments that a spirit is “smooth” it can indicate that they are tasting the sugary additives or the chill-filtering that the manufacture adds in order to mask the cheap spirit in the bottle, but not necessary. The same person who nocks back straight from the bottle, an expensive and very well made Cask strength whisky, will describe this also as “rough” and not “smooth”.
Our job is to get these people going beyond “smooth” and to start identifying different smells and flavours and perhaps appreciate certain off notes or teaching them that by adding water to high abv spirits and giving them time in the glass, they can enjoy well-made spirits even more than a 2 second “smooth” experience.
I'm going to arrange a whip round to buy you some white chalk Ralfy.
Tony Michaels New chalk board wouldn't hurt either 😁
Tony Michaels the chalk board is authentic and Will still go a long way! But it needs white chalk. As a teacher we rarely or never use red chalk to write because it’s difficult to read. We just use it to underline or emphasize stuff. Yellow and orange also are pretty readable and this recommended when writing on chalk boards. Luckily we didn’t need the writing to understand Ralfy’s statement 😉
dirkt hahaha right! That poor chalk fail lmao give the guy a new box for goodness sakes!
Best solution is just to clean the board with a damp cloth.
My idea of "smooth" when I was younger was a spirit that didn't give me as much of a burning sensation when I drank it. This is before I realized adding water was a good thing and higher alcohol % usually meant more flavor. I would also usually associate "smooth" with anything that just didn't taste bad. Again, this is before I started learning how to appreciate the flavor of spirits.
I don't think there is anything wrong with newbies using words like "smooth" or "bitey" to describe what they're tasting, when they're just starting to develop their pallets. As long as they eventually realize that those words don't really mean anything at all.
“The musfortune of the wise is better than the prosperity of the fool” -Epicurus 😉
What I like is a slight mineral alkalinity that can give that nice mouth-coating texture. The word can be annoying especially when certain whiskies are made with some teeth. Talisker and Alberta Premium come to mind.
Thanks Ralfy, you’re awesome.
Cheers🥃🥃🥃
Mark
A lot of folk are talking about "burn".
I think, generally, if upon taking your first sip (of whisky)you find that the burn is unpleasant have a sip of water and watch a Ralfy review (10-15 mins). Then go back to the whisky. How is it now?
Nope, still too hot. Add a drop or two of water. Read a chapter of a good book. Now go back to it. I'd bet 9 out of 10 times that whisky will have transformed into something you enjoy.
Take your time with your whisky and your whisky will love you for it.
Sipping vodka?
In virtually all Eastern European countries vodka is traditionally drunk as a shot, often with snacks. The most famous and widespread being a pickled gherkin. All manners of bread and hors d'oeuvres known as "zakuski" in Russian are part of the experience! But yes, they're not sipped, always taken as a shot. :D
As someone who lives in an Eastern European country, that is simply not true! :D
I'd never heard of anyone talk about smooth in reference to liquor before I moved to the States and worked for some years in a liquor store; I'd have customers ask me: "is it smooth?" when I recommended a bourbon, and I never knew what to answer because I'd never considered that aspect of it!
These videos are so comfortable. I don't know how to describe it, but it's a cozy feel.
Hey Ralfy, you rough relish reviewer! :) You forgot to add cognac to your list, it is (some or most) sugar and color added, same as rum... And we (Russians) do not sip nowadays vodka, vodka is made to add alcohol into something... or someone. Maybe old vodka before it became rectificated natural alcohol, when it was distilled grain spirit was sipable, but not now. 'Smooth' is a massmarket magic word, 'Smooth and sweet, great drink!', they say! Thank you for your reviews!
Agree. Never heard of anyone sipping vodka, even throughout the history. It's been a totally different style of consuming alcohol and food, not for the taste but to the volume. Finally, the 'sipping' if happens, is just a very small version of a 'shot'.
In my mind there are two types of "smooth", one is the fabric made vodka "smooth", that is, in my opinion, just unintersting and made as a liquer base (i wouldn't touch those with a ten meter long pole if I'm not making a herbal liquer) and the type of smooth were the alcohol burn is just rounded off or non-existant, but it's still challenging and good, like a well aged whisky
Sugar is not added to Rum, is just that Rum is made with alcohol from the fermentation of sugar cane, does not contain sugar per se. Just a correction seems everybody gets that wrong
All good points. Whenever I think of a spirit (or wine) as 'smooth', I'm thinking of something different though. Mostly I'm judging if the tannins from the wood or grapes are harsh or not, and also whether or not the various components of the product are well integrated. The wood from the aging vessel should blend seamlessly or 'smoothly' with the rest of the flavor components, and the aging process altogether should be long enough and gentle enough to accomplish this.
Smoothness is just one of the qualities of the particular spirit. It may be very smooth and full of flavour or rough and completely dull at the same time.
One of my favourite Ralfy vids in a while. As someone with a sweet tooth, it's food for thought.
Ralfy, a smooth operator 😁
Excellent exposition on an important topic. Thanks.
Interesting thoughts and even though i have litte experience about vodka i can certainly agree on the problem with sweetened rums which are practically everywhere. Systembolaget (Swedens monopoly of alcochol) usually lists spirits with their sugar contents (g/liter) and some of the rums seems very sweet (20+ grams/liter). And indeed they are when you taste them.
One rum i found with low sugar content was appleton estate rare blend 12 year old which had low sugar content and was very whisky-like in flavor and dryness. This style of unsweetened rums seems the most authentic to me and i will continue to pursue the unsweetened ones.
Tried Macallan Gold at a Pub..
(Cost me the price of a meal)
*SMOOTH*...
hmm
Ralfy...ask Santa Claus for some new, white chalk for Christsmas. That red stuff is rubbish.
I agree with Ashley Jones, this is one of those videos that gets you thinking 🤔 about terms used very loosely! Great job Ralfy. Slainte 😊🥃!
Thank you for this educational piece, I couldn't agree with you more.
Spot on as always, Ralfy. I'm often spreading the truth of what "smooth" appears to mean lately, and what it entails for character of a spirit, as well as the specific role of vodka. Essentially like any other spirit... only engineered precisely not to have any character. These realities are important for understanding what one really appreciates in a drink, or what one even understands to the act of imbibing a spirit.
All too often I am dissatisfied with the lack of awareness for the truth that is also in this video.
Sugar added to casks for maturing spirits?!
Old school paxarette sherry casks come to mind.
Whiskies from these casks are legendary nowadays.
I think the main reason that whisky producers use the term "smooth" is because it's a term with no real definition, but with a positive connotation/connection - it means whatever the beholder takes it to mean, so long as it's good. Smooth is almost never intended, much less perceived, as a negative criticism. People who already often find whisky to be difficult to drink are the last ones who want to be further "challenged" by it, so smooth is presented as a signal of palatability (whether accurate or not, depending, of course, on individual palate), while it doesn't scare away initiated whisky fans because smooth is so historically commonplace to them as to be meaningless.
NOBODY sips vodka in Russia :-) except maybe westerners. But I agree, before column distillation vodka wasn't as neutral and was usually malt based. Grain. Never potato. Definitions of vodka elsewhere notwithstanding. Not that I care about vodka, I'm all about malt :-)
Congratulations for getting over 100K subscribers. The guys from The Whiskey Vault in Austin told me to check out your channel.
The German language is clearer than the English language:
Ethanol beverages made of grain (rye or wheat) ar called "Korn", ethanol beverages made of potatoes are called "Wodka" and ethanol beverages made of rice are "Sake".
🤷♂️
I vary rarely drink vodka and struggle to find any I find bearable. The most interesting and flavorsome vodka I've had in a while is from the TOAD distillery in oxford, which is a rye based vodka.
Ralfy, judging by the non-Anoraks I question at shops and duty frees, when they say smooth they mean 'no burn' or 'hardly any burn' and not necessarily 'less flavour'. People who don't drink spirits find an alcoholic nip to be too much for them to handle. That's why these people usually put ice in their whisky to dull the 'burn', and as an unintended result get less flavour. They don't understand that the 'burn' is something that you can overcome with a bit of time and whisky. It's not necessarily that they are afraid of flavour - if they had the money they would purchase more expensive spirits and get more flavour. Except they still would put ice in them, or perhaps drink it neat if it's a super old malt/cognac/rum since they usually are more mellow on the alcoholic nip. It's a cost issue most of the time, and this is why they go for blends (still number 1 in whisky sales worldwide) or cheaper single malts - which, surprise - are usually chill filtered, 40%, and very boring for us because they aren't sophisticated.
I was like that a few years ago. Wasn't a sipper of aged spirits. What I hated wasn't just the burn, but the actual flavor of ethanol. I've tried over the years to sip Cognac, bourbon and rye, but now I realize they were all low-end and harsh. All it took was a taste of an XO Cognac and of Glenmorangie 10 for me to become an enthusiast. Then some good bourbon and rye. It wasn't their smoothness that attracted me, it was the intense flavor, which completely drowned out the unpleasant ethanol odor. I find that now I can easily sip cheap whisky, as long as it's not rotgut. I always prefer high quality, though.
I think you need to wash that blackboard
Ralfy you didn’t mention Bushmills Irish Whiskey!! Very Smooth Light Whiskey.
Hey Ralfy!! I love your perspective on spirits! I know the guys from the Whiskey Vault have reached out to invite you to their distillery open in August. Please consider coming if you can - we Tribe members would value your presence and opinions immensely!
A Smooth Report!
Ralfy, you’re a smooth operator. Love your reviews.
To me Laphroaig and Lagavulin are what I'd call "smooth" purely because there's not that harsh burn you get with some whisky (not that I mind that 😂)
Loving the Rhum Barbancourt you recommended, when can we expect your recommended rums of 2018?
. . . good idea for a review !
Just curious about how this Bowmore would perform in a whisky sour cocktail.
This video was smooth.
Ralfy off th beatn path, wat is yur opinion of Cromwell? Hero, Tyrant or othrwise ?
First spirit I thought of being smooth... was bourbon whiskey! So much charcoal filtering.
Blended whisky in general, rum of course... and cognac! Bloody characterless once you know smsw.
This is EXACTLY why I've always despised "smooth" as a description.
A hell of a lot of vodka is distilled from sugar beet too.
When i stick my finger into whisky/ey they all feel wet and not smooth
The world according to Ralfy!
Great stuff Ralfy. You've got a debate going on here mate!!
I don't think smooth is inherently good or bad. It is about the dominance of ethanol burn. I've tasted scotches with minimal burn that are rich and flavorful. I've also tasted scotches that are smooth but lack character. There are other scotches which have such a harsh burn it is simply not enjoyable. An example recently was Inchmurrin, which seemed to have some potentially interesting things in the background, however having to get past the nail polish remover harshness made the whole thing unpleasant.
Just bought at Lidl "Pure Disstiled Vodka" 42%ABV. On the front label it says "pure disstiled vodka" and on a back label it says "pure desstiled vodka" Lol! I expect nothing but a pure smoothness 😁
I also use the word smooth to describe a smooth mouthfeel, personally.
Yet another smooth Ralfy review. How very predictable!!
Insightful vid, Ralfy...
There is not barley in tropical countries where Rum comes from
While I greatly enjoy your videos, I'm going to have to respectfully disagree with you on this issue. I'm not prepared to let marketers defined my words for me. While it's true that smoothness can be achieved by removing character and taste, that's not all it can mean. It's not a binary term but more of a sliding scale. For me, in regards to whiskey, it deals with the mouth feel and flavors. A smooth whiskey would have less alcohol bite and diminished "sharp" flavors like pepper. A couple examples of smooth whiskey I would give are Old Pulteney 12, Green Spot and Monkey Shoulder. For contrast, I would put Compass Box Spice Tree at the other side of the scale with more "sharp" flavors rather than rounded "smooth" flavors. None of these are bad whiskeys, by any means and smooth or sharp don't necessarily mean good or bad. I think a whiskey being good or bad has more to do with it as a whole and not this one aspect.
Cleveland, Ohio has a distillery that is using a unique process with temperature and pressure to accelerate the aging of whiskey. I would love for this to work and reduce the time it takes distillers to put out quality products. Unfortunately, I'm afraid it doesn't and still comes off as a very young whiskey, only with more astringent barrel notes. These are some of the only whiskeys I would consider "bad". But even then, they also did an experiment with different woods to see the effect they have in the same whiskey (I've tried Sugar Maple and Cherry woods), and the effect was quite interesting. So even with a "bad" whiskey, it wasn't without value.
Very accurate definition of vodka.
Could anyone tell me what maritime whisky is, at the moment, good quality?
Ralfy, it is time to get rid of the mould. I'm beginning to gag.
diana patterson Mould says it's time to get rid of a wall!
I'm going to Mould very soon - lovely Welsh town.
best MOULD ever....Bob MOULD
Right--? I just went into the whole video archive and glanced at the grabs back over the months, year or so... The stuff's been growing quickly. That's bad news, Ralfy--! (I'm a Pacific Northwest ex-pat, so I know this is baaaaaad...)
Hello Sir...any Vodka/Rum suggestions in mind?
Happy Canada Day🍁👍👍
For Vodka recommendations consider the "apetor" choices :).
I don’t think Ralfy is saying “smooth” drinks are flavorless. They have flavor. He is explaining why he dislikes what makes them “smooth”. Example being, additives.
FurryWooki What additives (except for caramel coloring) can be found in scotch, Irish whiskey and bourbon?
He didn't talk specifically and only about whisk(e)y's. Spirits in general.
For spirits in general that can be said but for scoth or Irish whiskey it's against the law to add any additives except caramel coloring
Correct.
I'm a western vodka sipper!
It's smooth Vs softly rounded
The chalk's not working, Ralphy.
I'd much rather believe half of what I see and nothing of what I hear.
Does anyone know which accent Ralfy is speaking i was just wondering
. . . Scottish, Glasgow.
That room is Humid, is not good for your health, has mildew.
Gawd, you're right. Roll back to earlier videos -- not even much earlier -- and it's clear that stuff has grown considerably. Gak!
Not hedge moaney.
Hegemony - "her gem in e" = a monopoly on opinion.
Ralfy, if you have the time please recommend for me a natural rum with an age statement. Thanks in advance.
Dantheman626 Anything from independant bottlers like Cadenhead and Kill Devil are without sugar or color. Martinique, Barbados, and Jamaica do not allow sugar to be added, but color is permitted. Also, mind those rums as they do not have control of their rum once it is sold. Plantation adds sugar to their Jamaican rums as do others
I also agree with Ian's comment on looking to whisky based independent bottlers like Cadenheads and Kill Devil as a source of naturally presented rums. The Italian bottler Velier is another source to look at for well presented rums. If you want an official bottling that's natural and has an age statement look at the exceptional cask series from Foursquare
Ian Holmes thanks! I do Believe Plantation must add sugar to their Barbados 20th anniversary rum, it was way too sweet.
I love Kill Devil! That's a flavorful little bottle right there!
Ian Holmes Just picked up a bottle of Doorley's 12 yr at my local Total Wine. Great price and from what my research tells me, a natural rum with a true age statement. I look forward to cracking it open tonight!
Smooth AND complex I look for......
Interesting how one can have a very different perception of a pretty common term like 'smooth' when talking whisky.
I think yours is quite negative actually.
Believe half of what you see and none of what you hear
Invest in some white chalk :)
"Buggary"!!😂
Don’t call me Shortly!
I like the taste of Cheap Vodka.
Yeah why not.. let have a dram
Neutralised to buggery lol.
❤️👍🥃
I have no problem using the adjective “smooth” to describe a spirit. I enjoy all regional scotch whisky, irish pot still whisky, North American rye, and bourbon. I think associating smooth with chill filtered neutered spirits is a mistake because I’ve often thought that many ass kicker barrel proof whiskeys were surprisingly “Smoooooooth”
This Extra was *not* smooth ;)
Smooth is the equivalent of saying the Turkey is moist.
Not at all. You think turkey should be moist, whisky smooth and cheese tasteless? You must be American?
You like dry turkey?
Too much ranting and not enough decanting. There I said it.
First 😜
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. . . Verified as First !
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Flavoured vodka is something like transvestite - undoubtedly it has some attractive eye (taste) catching "features" but nevertheless disgusting and unacceptable.
NICKOLAY to earth: dear godess gaya, it is an old school, oldfashioned, quite unmodern, traditional drinker here. Sorry.
Sugar isn't addictive though.