ralfy review 988 Extras - The future of Peated whiskies.
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- Опубліковано 31 лип 2023
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The feeling of shutting the world out and settling into a good old malt moment is a feeling like no other. Sláinte!
I am totally with you there, my friend
@@seanreeves3503😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊
@@seanreeves3503☺️
There's a rum distillery on Islay now, obviously it's still very young but your idea for a peated rum seems like a no brainer there and would surely be the easiest destination for it to be produced
Ralfy, this was a fantastic topic in my opinion. I asked this question in some distilleries during a visit to Scotland a couple of years ago. I was getting mixed results then. Some hadn't thought about it. Fair enough...it was a couple of years back. However...the outstanding impression I did get was, that whisky means so much to Scottish and even Great British economy that, to stop producing peated whisky would be devastating.
You hit on a very good point about gardening and rural use of peat. From what I can tell, there's been no benefit or loss from the use of peat mixed in soil. I'm convinced that, it's because whisk(e)y is a luxury product that, it's an easy target for environmentalists to point the finger at.
Fires across Ireland have burnt peat (or turf as some of us call it) for a millenia. I'm well aware that "times change" but, as you said, if properly controlled, there's absolutely no reason why it can't continue.
Cheers.
I’m an “environmentalist” I guess, but I don’t think burning peat is the problem 😂
A fantastic "extras " video Ralfy . No other whisky commentator comes close in giving us such in-depth knowledge. Many thanks .
Diageo will either use “diet peat” or worse still, they’ll find a way to take all of an allocated peat harvest, depriving the smaller distilleries.
I definitely don’t think Scotland or Ireland should be exporting their peat either.
Learning more and more watching your videos, and like having a seasoned teacher in school, the education we get is ALWAYS quality!
I love the peaty Laphroaig, but also the lighter Aran. Sometimes I love sweeter whiskies like Auchentoshan. Whisky is a matter of mood.
Hey Ralfy- I’m diggin’ the facial hair! I’ve been a subscriber for over 10 years. I appreciate all the insight, knowledge & opinions. Yes, opinions are still legal as of right now 😉! Thanks!
Professor Ralfy, I enjoyed your peat lecture. About 5 to 6 yrs. ago I remember watching a video interview with the head distiller of Lagavulin. He was asked if he had any concern about running out of peat. The distiller replied, "no". I was relieved. Greetings from Texas.
I'll be honest, Ralfy, I completely lost focus with what you were saying after you mentioned the possibility of peated rums because my imagination just started running wild with how glorious that would be. I might have to drop a teaspoon of Ardbeg into my Appleton Estate tonight
Let's see what the future will bring. Things are always constantly changing, that's how it is...
I learned more about whisky in this 22 minute video than I have learned in the past 2 years. Thanks Ralfy! You are the King of Malt!
Rally, your review of the distinct, signature campfire flavor of the peat in Ledaig 12yo introduced me to discovering how the source of peat can affect the experience of a whisky.
Im delighted you took on such a sensitive topic and somehow managed to curate a comments section thats not a totol bonfire! Well done!
Macaloney's Distillery in Victoria, British Columbia, Canada has recently released a series of peated single malt expressions , which are very good. The peat comes from the Skaget Valley in Washington State, just south of Victoria (the same location where Westland Whiskey in Seattle sources peat).
Aside from McCarthy's, another US distillery experimenting with American Peat is Westland Distillery out of Seattle, WA. They just released their peated single malt from local peat bogs, I believe the release is called Solum. I haven't had the opportunity to try it yet, but I have 3 of their releases in my collection, and everything they touch is gold in my opinion. They are masters of American Single Malt!
Good to end with a more positive note. Cheers!
Long time fan, Ralfy! Your videos are a fountain of malty knowledge. Here's a malt mention for your consideration: Malty Muscular Macho Men!
In the 90s I sat as a wildlife representative on a committee to identify opportunities to manage mining of peat bogs in taiga habitat also known as boreal forest in Northern Alberta. We were unable to identify a strategy that could reduce impact on threatened caribou populations.
Is that so…?
I'bve tried that Mackmyra and it works! There is a delivery on the way to me and I've choosen a very special malternative. A 21yo. Genever aged in 1st Fill bourbon-barrels from Belgium. As the tradition goes the base-sprit for this is barley and rye-malt spirit just spiced with juniper. I've believe, that after 21yo. is basically whisky. Roy from Aquavitae quite enjoyed the 17yo. veriant of this Genever.
Hello, Ralfy, my new malt buddy. I recently discovered your channel, it is the second time I have written to you and recently Bodegas Torres have released a brandy partially aged in toasted barrels. Brandy in Catalonia (Spain) is the most important distillate and they are looking for new markets with these new references. No one had ever aged brandy in toasted wood before. Cheers and whisky 😻🥃
Great info Ralphy! I tried the Danish peated whisky called Strauning. They use Danish peat and local heather, fantastic! Cheers from 🇨🇦
Thank you for the educational extra, Ralfy. Your thoughts and analysis (and sane perspective) are highly appreciated. Cheers!
I can definitely see artificial smoke being used. When this happens alongside artificial color, they may as well just stop distilling altogether and start using proofed-down NGS.
Sure, I can see green corporate drones subbing in cancer causing additives in the name of saving a bog somewhere.
They got to regulate this stuff like American whiskey
@@tweezerjam they could just smoke peat moss “into” the open cask a few hours before filling. There’s a million ways that don’t need artificial nonsense, which absolutely should be banned world wide.
That was interesting! I wouldn't have thought that different origin of peats might have such an impact!
I went on the talisker tour a couple of weeks ago. The tour guide said they no longer burn peat as a heat source to dry the barley. These days they dry the barley using more conventional methods and smolder a small quantity of peat in the presence of the barley to get the flavour. The peat is then replaced in the ground from whence it came. Apparently.
“Unless you’re making cocktails”. Genius.
In Arizona, they use mesquite wood to smoke barley, and the resulting single malt is very good. The use of local fuel sources makes sense, and it will give the whisky a sense of place. Hopefully, more producers will experiment with this. There are many materials that might impart a good flavor to whisky.
I was also going to mention Del Bac, you beat me to it. For American peated malts there's also Westland in Seattle, several in Colorado, it's definitely growing all over. Exciting to see, thanks Ralfy for a great topic!
@@WeeStrom I have both Westland Peated and Del Bac Dorado in my collection. I've also heard that there is a distillery in New Mexico that uses mesquite, and in Texas, Balcones makes a corn whisky smoked with scrub oak. In the United States, we have plenty of good choices for experiments in smoke. Hopefully, some of them are making it out of the country so that people elsewhere can try them. I would love to see Ralfy do a series on experimental single malts from North America, but he probably can't get his hands on very many of them.
@heatherharrison264 Nice! Finally got to try the Del Bac recently, haven't had that Balcones yet but have had a couple of theirs I really like. So far Westland can do no wrong in my book. 👍Thanks for the reply!
Bogs has been protected environment in Denmark for many, many years now.
Well, time to stock up on some solid peat whisky bottles for my pleasure and for investing.
Hi Ralfy. Just wanted to let you know that Patreon has changed something in their payment processing systems and I am no longer able to buy you a wee dram. I am gutted as I enjoy your Patreon channel. I will however stay in touch via You Tube. Loving the reviews as always.
the biggest thread for peat is drought because a lot of CO2 will escape then....we in the Netherlands have almost nothing left what used to be higher peated grounds...all was used for fuel to keep warm in wintertime.....so we also use seaweed to peat the spirit for our Frisian "OERFRYSK"- single malt whisky.
Rum producers don't see a demand for peated rum? I am demanding it right here and right now! :)
spot on ralfy iv switch of the noise and watch whisky folk with a Dram now
Hey Ralfy, looking forward to your impressions on Union whisky!! They have been releasing some really nice single malts lately, but they also have been supplying malt whisky to the blend industry worldwide for decades now. Very nice distillery to visit as well, they know their stuff!!
Wonderful educating video , thankyou Ralphy ❤
Very interesting as always!
Thank you very much and best wishes 🙏
As you have said, it's not difficult to harvest peat sustainably. I lived on the Isle of Lewis for 14 years, and cut peat as a fuel with my Lewis neighbours for many of those years. The Hebrideans have cut peat sustainably for at least 2000 years. The top 1 foot of depth, the turf which supports all of the plant and insect life, is never burnt. It's lifted and dropped onto the thin strip left by the previous year's cutting, where it takes root and starts the whole process of peat regeneration all over again. Cutting peat by hand for fuel or drying malted grain won't kill the peat bogs. Draining the bogs, over-planting them with conifers, or climate change, does far more damage.
Fascinating, educational and entertaining. A great extras!
wow i have not received any notifications in 7 months from your channel ..Was ordering what happened to you I had to do a search .Fantastic topic and nothing beats having a drink with good friends and family and shutting out the Woes of tyrannical government ideologies .Well Spoken !
Union just launched a 6 year old PX finished peated whisky. I live in Brazil but I won't try it anytime soon... too expensive for what it is. I can get a Ledaig Rioja for less among many others.
Really interesting, i might get a couple extra classic peated malts for saving for when they ban it .
I will take a break from peated whisjy and focus on other flavors for awhile. I LOVE peated whisky but need a break from it at the moment.
I did the same. You will find other fantastic whisky without any smoke.
Interesting you mention Brazil, Union has just launched its extra peaty whiskey aged in Pedro Ximenez barrels. I bought a bottle and found it exceptional. Since it's a limited series, I intend to buy a few more to keep.
Interesting to see the residual ash after burning the peat. I hope that traditional fuels can continue in Scotland and in Ireland. Have any studies shown if peat harvest on Islay is sustainable long term?
Very interesting topic. I just hope peat “alternatives” doesn’t become a new fad for marketing departments to push to the consumer. For now I’ll stick to the tried and true.
Thanks for the very positive take on the peat issue. I won’t be sampling any synthapeat, but there will always be good, interesting whisky.
This was such an insightful episode about the future of whisky. Cheers.
Well here in Australia Archie rose is experimenting using native red gum to smoke the malted barley .think they sold out though but at least they do at least 700ml bottles .but cheers Ralfy I do enjoy experimenting,actually tried some grappa not long ago infused with fruit .but cheers ass always thank you for your wisdom.been thinking about these topics recently
Very intrsting like always.
Moonlight madness Maltster
Dear Ralfy, This was brilliant!!!
That was absolutely brilliant. Cheers mate😎👍
the Glenmorangie tales of the forest also used this juniper smoke method, I dobt have tasted yet
My magical mysterious moustache managers malt mates mate
. . . now on the M-mention List, thanks !
I have to agree with you about Laphroig Select. We’re on the same page once again, thus your reviews remain valuable to me. Thank you.
I like peated whisky.
Period.
Nice video !
I will "click".
Glenmo had Tale of the Forest last year that had all kinds of things used to dry the malt and I heard it was unique tasting
All my favorites, Ardbeg 10, Bunnahabain 12, Laphroiag 10 have jumped $15-$20 usd this summer. I'm afraid my days of enjoying Single Malts is coming to a close. Terrible. I guess the Bourbon allocating conglomerates have influenced SMS distillers to gouge their customers too. Sad.
Those peat ashes would probably make great glazes for ceramic’s. I used cigar ash for a glaze years ago on some tea bowls that I made.
I am always grateful to you dear Ralfy for the knowledge and experience. And of course sharing a pipe and a dram with your commentary is friendly and helpful. Thanks 🙏 kindest regards, S.
I'll drink to that! For me as an enthusiast of peated whiskies, you open up some great vistas of the future: I, for example, would very much like to taste a peated rum or compare Swedish or Russian peated whiskies (with some from Bazil or NZ)!
Do you know any peated Russian whisky??
@@Aircraftsystemst absolutely NOT, but maybe we can see some in the future, according to Ralfy (I'm personally a big fan of the standard 10yr old Laphroaig since the early 90s, has gotten slightly thinner IMO, but still good, not too fond of Bowmore, tbh)
Very...very interesting Ralfy!....Slainte!
Isn’t that Tasmanian whisky using Inverness peat?
Tasmanian Peat
It would be incredibly interesting if those samples were analyzed on XDR and XRF to determine the chemistry and mineral composition of those samples.
Tucking into a fantastic Mac-Talla Mara while watching this. Excellent video, really enjoyed it.
Ralfy, fantastic video.
Interesting thoughts here Ralfy.
Ralfy you should try Backwoods Red Gum Smoked Australian Single Malt if you can get hands on it 😊
Glad you give a NAD leap frog a thumbs down Ralfy ! Maybe peated malts will get dearer anyway, how much sustainable peat is left on Islay anyway, ignoring emmissions? Also i'd say smoke is not as important as the water which has gone through peat and the ancient seabed layer is more important to the islay taste but peat gets most of the credit. I think nosing of kilned barley from say Bowmore vs Highland park would be a good start , if they wont let you put the wort through a spectrophophuvkingtometer to see if smoking varies so much chemically and islay peat is so unique, btw bm. Thanks for the view point and vlog 😊
I wonder if you could soak spent sugar cane and dry it a few times in sea water or add lugol’s iodine, or perhaps use seaweed to malt barley…?
don't you know smoke is very toxic! to mutch ppm's can have a poisening effect on your stomach just like oversmoked meat from the BBQ! I even not talk about the CO2 output!
in some video's you talk about drinking less and for more pleasure in stead of getting drunk....
I myself see more in using different kinds of wood from trees from the own region like alder, chestnut, walnut, acacia, hazel or fig.And if you want to use plants you can use seaweed in various types...washed up,not picked up fresh.
I like this video because you try to figure out what ways there are to improve whisky's in general....so go on with it!
destiller Pat from "Oerfrysk", Frisian Single Malt Whisky, Friesland/The Netherlands.
Hey, Ralfy, I hope you'll be suing Elon Musk for appropriating your famous Extras 'X' sign for Twitter! 😉
In the UK they invent ways to tax things. Remember George said declare the pennies on your eyes. TAXMAN!!! If 5% may seem to small be thankful I don’t take it all. TAXMAN !!!
When was the last review of laphroaig quarter cask? Reckon it'll have changed a little since the last ralfy review.. with its high abv and rich flavours and natural coulerd un chill filtered and all for £42 i would say got to be right up there on a short list of best value for money malts on the market.
Ralfy our cherished rep for world Whiskey Diversity and Inclusion
Slàinte Mhath 🥃
Malt mention "Monlithic, meaty, malty mammaries"
. . . . now on the M-mention List, thanks !
Fluffy heard you say skin a cat. Better watch out for what Fluffy is now going to do. Fluffy hears everything
Ralfy, I feel like I can hit that with higher proof whiskeys and then going back to lower proof and then missing the oily viscosity and the long heated finishes with the higher proofs.
Interesting
Hi Ralfy, what are some scotch whiskies that use that inland peat? I would love to know.
14:23
You hesitated there.. are the cats okay now?
I want to try Akkeshi that uses peat from Hokkaido but the prices are around $300 for 4 year whisky. Ouch !!!
Grappa is not a whisky it is a brandy based on secondary fermentation of the waste product after making wine
How about Metallical, megadethian, motorheadian, macallan's method of madness for a malt mention!
. . . now on the M-mention List, thanks !
Smoked rum? There’s Trois Rivières “Canne Brûlée”…it’s a little rough and ready though!
Great topic for many reasons, so thank you for taking this subject on. I think your ash samples are an exceptional illustration of the difference of peat in various areas. Partially, this is because of the vegetation that rotted into the bogs which is different in each location. Add that and the local minerals and you have a completely different profile. The tension between emotional green positions and the actual science and practicalities is very real. Unfortunately, logic and science is often set aside. One last point is that there are sustainable sources of peat like Canada that in spite of mining continues to increase in net volume. I believe there can be peat for whisk(e)y but it will inevitably cost more in the future because of the need to use sustainable sources. Thanks for the clear and factual discussion.
I have a rum that was finished in a Laphroaig cask, it's delicious.
Sounds fantastic. Can you tell the name of the rum. Thanks 👍😁🥂🙋🏻♂️
@@peatbull3426 it's a Privateer Rum Store Pick for Norfolk Wine & Spirits (Norfolk, MA)
I've always wondered about the finite supply of Scottish peat. Is there a peat standard for making peated scotch whiskys? Are any of the Scottish distilleries having to import foreign peat? It's an interesting topic to be sure.
Welcome to the dark side....... crematorium + distillery.... who would dare? 🤔
So is the problem peat mining or the burning of the peat? And if it’s the burning wouldn’t that be a problem for any substitute?
Hello Matthew, in my opinion both mining and burning are concerns: peat mining contributes to environmental degradation (considering that bogs and other humid areas are fragile ecosystems and that peat regeneration is extremely slow), and burning releases carbon dioxyde in the atmosphere. I don't have any figures, though, concerning the actual impacts of peated whisky industry. All I can say is that I love well-made peated whiskies and I'm concerned for the environment at the same time. If I had to choose I would (sadly) give up drinking peated whiskies. Cheers!
There are a few distilleries here in NZ producing mānuka smoked whiskies, have not tried any, but I would imagine it's a good alternative to peat. We also have NZ peat of course as Ralphy mentions, apparently a very different flavour profile to Scottish peat.
I have tried one - smoked honeyed ham
WOW! That was brilliant. Scary and exciting at the same time. Some novelty flavoured peat substitute whisky’s might be fun but it could become overwhelming.
Hello Ralfy
Thomson Single Malt Whisky from New Zealand does Peated if you can review it👍
Forget Peat Monster this dudes the Peat Master 🤟🏼
Ralfy, I once read; peat, is a living fossil.
Thoughts?
Loveit
😁
I have to admit Peated whisky and those that taste like TCP are absolutely foul to my palate.
❤🎉