I don't usually comment on any videos, but the content that the channel has been publishing is such a joy to watch and listen to - that I had to write this and say thank you.
My mother-in-law asks me constantly why I smell everything I eat before I eat it, then wonders how I can identify notes accurately in a whiskey. Smelling random shit is so important for the journey, and not just normal things (floral, vegetal, sweet, fruit) but also some super wacky things like mulch, steel, rotting wood, gasoline, band aids, and rubber tires - it all helps tremendously with whiskey notes.
Making and owning a winery I regularly taste wines with customers, you often lead them through a learning process of evaluating wine. The hardest part is always verbalising what you smell, it seems so difficult to join the dots until prompted - and that’s the skill I find. With whisky 🥃 it is easier to get the gist, but very difficult to get the detail - you can spot smoky Islay, but to know the distillery becomes the quest (ignoring Laphroaig!) as it is so difficult to know them all intimately enough with the experience any home drinker would have. I’m really enjoying these videos Daniel, thanks for the discussion points 👍👍
David: try taking a long deep breath (though your mouth) over the top of your glass. I call it a “Ghost sip” and I have found it to reveal a lot of the flavor profiles before and after a real sip. Works with the nose to decipher the puzzle of flavor. Cheers!
This was a great video, Daniel. If you still need topic ideas for future videos, I’d love a walk through of how you blind taste! Particularly at home without someone to help you select and pour the bottles. Thanks!
My palate continues to evolve where I enjoy categories that I didn’t before. I feel as though I’m just beginning after 5 years of delving into whiskey.
When I was young my Mom was having a garage sale where she said that if i could sell my old trumpet she would buy me a new one. Along comes an old man who picks it up and played a very impressive run flawlessly. After he didn't buy it, it was hard to convince my Mom that it wasn't good enough for me😆
Yoichi is also a favorite of mine. Nikka just put out a budget whiskey called Frontier. It's a world blend with a base of Yoichi. For ~$15 equivalent it's an amazing value. Knowing your preference for smoky, I'm curious to see you try something from Saburomaru. They have gotten popular locally for their heavily peated whiskeys which as you probably know are uncommon from Japan. I bought their blend recently and am curious to compare it to an Islay.
Oh man, I loved the Yoichi, and the Taketsuru Pure Malt is really good, too, especially with just a few drops of water. I'm hoping to get to try the Miyagikyo soon.
Went there and had a tour but didn’t follow along cause I don’t know Japanese. I think I saw the Coffey still. Very cheap pours at the bar and I ate there
Technically, that's kind of how deductive tasting is approached intuitively. You do have to watch out for base rate fallacy. For example, a lot of times there can be a lot of markers for malt that could make you start to think that maybe you're drinking a Japanese whiskey because it's all malt when in reality the majority of malt flavors present on the open market are likely to be scotch whiskey
@@WhiskeyVault I'm sure this discussion has made deductive tasting far more boring for many people. But, for me, it has made it a lot more fun. It was the specifically the base rate fallacy, and your mention of how many times you go for a peated scotch when it's a Japanese whisky that made me think of it. Even if your priors tell you that it's a lot like a Japanese whisky, the sheer number of peated scotches make it the safer bet.
Daniel, can you link the mcgimmick video you were talking about in last night's live stream? I can't find it. unless it's the whiskey tribe one (that you werent in) and the other one on the product page.
This is the 10,000 hrs. of practice thing. I prefer the saying 5 yr will make you a journeyman, not an expert but someone who can do the thing without supervision or making glaring mistakes. And there are 10,400 hours of work in 5 yrs if you are working a 40 hour week at a task. It also helps to teach the thing, this makes you better at it.
Wasn't there a thing a few years ago about Nikka whisky, and it's uncanny similarities to Scottish whisky. Considering Nikka who own Ben Nevis distillery in Scotland. With the question of the definition of Japanese whisky being at the core of the discussion. At what stage of production is whisky defined as whisky and not just distillate. To get to the point should Japanese whisky be fully produced in Japan to be considered as Japanese whisky.
Miyagikyo Distillery is more south than Yoichi Distillery in the north lol. Nikka is more like Scotch, specifically Yoichi. And yes, the Yoichi Distillery is still coal fired stills. The other peated Whisky from another big Distillery is Hakushu and even more south than Miyagikyo.
I don't usually comment on any videos, but the content that the channel has been publishing is such a joy to watch and listen to - that I had to write this and say thank you.
My mother-in-law asks me constantly why I smell everything I eat before I eat it, then wonders how I can identify notes accurately in a whiskey. Smelling random shit is so important for the journey, and not just normal things (floral, vegetal, sweet, fruit) but also some super wacky things like mulch, steel, rotting wood, gasoline, band aids, and rubber tires - it all helps tremendously with whiskey notes.
I love your videos and lessons. Thank you!!
Making and owning a winery I regularly taste wines with customers, you often lead them through a learning process of evaluating wine. The hardest part is always verbalising what you smell, it seems so difficult to join the dots until prompted - and that’s the skill I find. With whisky 🥃 it is easier to get the gist, but very difficult to get the detail - you can spot smoky Islay, but to know the distillery becomes the quest (ignoring Laphroaig!) as it is so difficult to know them all intimately enough with the experience any home drinker would have. I’m really enjoying these videos Daniel, thanks for the discussion points 👍👍
Probably the most relevant and useful video you have given me!!😊
David: try taking a long deep breath (though your mouth) over the top of your glass. I call it a “Ghost sip” and I have found it to reveal a lot of the flavor profiles before and after a real sip. Works with the nose to decipher the puzzle of flavor. Cheers!
Still learning after 35 years.
Wow love this sort of content!
This is a great explanation..thank you for sharing!
This was a great video, Daniel. If you still need topic ideas for future videos, I’d love a walk through of how you blind taste! Particularly at home without someone to help you select and pour the bottles. Thanks!
My palate continues to evolve where I enjoy categories that I didn’t before. I feel as though I’m just beginning after 5 years of delving into whiskey.
When I was young my Mom was having a garage sale where she said that if i could sell my old trumpet she would buy me a new one. Along comes an old man who picks it up and played a very impressive run flawlessly. After he didn't buy it, it was hard to convince my Mom that it wasn't good enough for me😆
Yoichi is also a favorite of mine. Nikka just put out a budget whiskey called Frontier. It's a world blend with a base of Yoichi. For ~$15 equivalent it's an amazing value.
Knowing your preference for smoky, I'm curious to see you try something from Saburomaru. They have gotten popular locally for their heavily peated whiskeys which as you probably know are uncommon from Japan. I bought their blend recently and am curious to compare it to an Islay.
Wow, that is the best explanation of that I've heard. Thank you Sir.
And thank you for another great conversation 🥃
Thanks for the video 🥃
Welcome all Whiskey Vaulters to Story Time with Daniel!
Deductive tasting: something that I need to work at
Oh man, I loved the Yoichi, and the Taketsuru Pure Malt is really good, too, especially with just a few drops of water. I'm hoping to get to try the Miyagikyo soon.
Would love to see you do a side by side with the new 10. Cheers
13:49 counterpoint. Take a flask of whiskey to the store and smell things next to the whiskey without having to buy them 😂
Went there and had a tour but didn’t follow along cause I don’t know Japanese. I think I saw the Coffey still. Very cheap pours at the bar and I ate there
I really enjoy the videos. Are you going to be doing the new Angel's Envy Triple Oak anytime soon?
Maybe! I didn't know about it :)
Would be interesting to apply Bayes Theorem to your decision tree...
Technically, that's kind of how deductive tasting is approached intuitively. You do have to watch out for base rate fallacy. For example, a lot of times there can be a lot of markers for malt that could make you start to think that maybe you're drinking a Japanese whiskey because it's all malt when in reality the majority of malt flavors present on the open market are likely to be scotch whiskey
@@WhiskeyVault I'm sure this discussion has made deductive tasting far more boring for many people. But, for me, it has made it a lot more fun.
It was the specifically the base rate fallacy, and your mention of how many times you go for a peated scotch when it's a Japanese whisky that made me think of it. Even if your priors tell you that it's a lot like a Japanese whisky, the sheer number of peated scotches make it the safer bet.
Daniel, can you link the mcgimmick video you were talking about in last night's live stream? I can't find it. unless it's the whiskey tribe one (that you werent in) and the other one on the product page.
That video doesn't come out until after Christmas
@@WhiskeyVault OHHHH so we got a little teaser of whats to come? :D
This is the 10,000 hrs. of practice thing. I prefer the saying 5 yr will make you a journeyman, not an expert but someone who can do the thing without supervision or making glaring mistakes. And there are 10,400 hours of work in 5 yrs if you are working a 40 hour week at a task. It also helps to teach the thing, this makes you better at it.
If it walks like a dead duck, and it talks like a dead duck, then you've got a shot at nailing it on the decision tree.
I have heard about seductive testing. First time I am hearing deductive testing
Wasn't there a thing a few years ago about Nikka whisky, and it's uncanny similarities to Scottish whisky. Considering Nikka who own Ben Nevis distillery in Scotland.
With the question of the definition of Japanese whisky being at the core of the discussion. At what stage of production is whisky defined as whisky and not just distillate.
To get to the point should Japanese whisky be fully produced in Japan to be considered as Japanese whisky.
Miyagikyo Distillery is more south than Yoichi Distillery in the north lol. Nikka is more like Scotch, specifically Yoichi. And yes, the Yoichi Distillery is still coal fired stills. The other peated Whisky from another big Distillery is Hakushu and even more south than Miyagikyo.
6:45 Celebrated with a World War? With famed Importers like Al Capone?
It’s right after Eductive tasting and before Reductive Tasting which leads right into Seductive Tasting
210👍