Teeling Small Batch Irish Whiskey
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- Опубліковано 13 жов 2020
- In this video Erik Wait reviews the Teeling Small Batch Irish Whiskey AND reveals his process for evaluating and scoring whiskies.
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THIS VIDEO IS INTENDED ONLY FOR VIEWERS WHO ARE OF LEGAL ALCOHOLIC BEVERAGE DRINKING AGE IN THEIR COUNTRY.
I have been enjoying my bottle of Teeling Small Batch.
Excellent review Erik brother, articulate, informative, charismatic, funny, all good vibes. Taught me a lot about being a connoisseur of fine spirits & I will remember those tips.
1. Letting flavours & aromas mellow out by covering cup for various amounts of time.
2. How adding ice can change the flavours by bringing out the tertiary notes of aging & finishing, while toning down the primary and secondary ones of the actual ingredients & distilling process.
3. When adding water not to stir it in, instead let the water cut the natural oils to possibly bring out a hidden or amplify certain qualities.
KUDOS! HAPPY - RESPONSIBLE DRINKNG :D
Cool process video. Always good to see how we all breakdown a whiskey. Thanks for showing my ugly mug. Lol. Cheers
Good review. Being a longtime corksniffer and drinker of Jamieson and Tullamore I have recently tested alternatives and I would buy Teeling Small batch again. My impression for what its worth. Several sniffs later and I was impressed with the aroma. I interpreted, geranium, toffee apple, poplar, tomato and fig all being present. After a few swigs I was pleasently surprised at the very light bodied taste and the lingering intense spirit nature of the fluid. I missed the full body flavour of Tullamore or Jamiesons.
I originally viewed this vid ( in its entirety) quite a while back and I came across it again as I'm enjoying a "Teeling" moment. Having re-watched it again (in its entirety), I just wanted to say well done & thanks for the effort you go to. I really do enjoy hearing your passion.
Glad you enjoyed it!
This was really interesting and covered a lot of ground. I am impressed at the depth and level of commitment you pour into your review process, although having watched your wine reviews I'm not terribly shocked. This was the best 45 minutes I've spent on UA-cam in quite some time, plus you've given me more than a few things to think about. Thank you Erik!
Thank you so much! I was VERY hesitant to post this video because I thought too many people might not watch it. But I get a lot of questions and comments about tasting and scoring whisky so I thought eventually I should do something like this. It may be the longest video I have ever posted.
FLIPPIN WOW! Erik I am sincerely impressed with the depth of effort, time and forethought that you take in your review of whisk(e)y's for your channel! I have to say, I don't think anyone has broken down the way they review a spirit in a single video like you have done. Please if anyone else has please let me know, I would love to watch that video as well. Thank you for your passion & your knowledge that you bring to the whisk(e)y community! Cheers, Slainte, Probst and all the others!
Wow, thanks!
Thanks for this. I don't like peat, smoke or char. I listen for those tasting/smell notes. Very informative.
Thanks for watching!
Great video! Thanks for sharing and showing your process!
Thanks for watching!
What a GREAT intro!!!
And VIDEO!!!
THANK YOU for all the information!!!
Glad you liked it!
Really appreciate your extensive review process. Thank you for the behind the scenes look at the process. I really appreciate the quality of your reviews.
My pleasure!
Your right...the difference between a freshly poured whisky from a bottle just opened can be so much different than when your half way down. Ya, those “scientists need to have a chat with you about neck pours”. Lol
Especially with a Glenfarclas!!!
Your Sommelier history seems to be pairing well with whisky tasting and evaluating.
I am not familiar with all wine varieties by flavor, but learning about the methods used and cask knowledge has really helped me understand what I’m tasting.
And I agree that not all whisky improves with water. And sometimes the nose improves but the flavor diminishes and vice versa.
Whisky is fun.
Thanks for sharing this with us Erik.
Really informative!
The wine sommelier background has helped a lot but I have had to make some changes over the last couple years in how I approach whisky as the methodology of analyzing them isn't the same.
Interesting stuff Erik thanks for the effort you clearly put into these reviews. The label over the cork is called a strip stamp. It's for decoration on the Teeling, but in some Eastern European countries they are signs of duty being paid and contain unique numbers. Getting the vanilla on the Teelings but not the coconut or much spice or rum, but its growing on me.... slowly!
I really enjoyed this episode.
Thanks! I was not sure how well this video would do because it is so long. In fact, it may be the longest video I have ever posed. I generally try to keep my videos to 10-15 minutes. So, I had actually considered NOT posting it and just do my normal format. But, from the comments people seem to like it.
Thank you Erik!!!
I think I just found my favorite Irish whiskey. This is the best unpeated Irish whiskey I ever had. Thank you so much again!!!
Great to hear!
I love this stuff, too. Took a chance on it at a local bar and bought a bottle the next day.
That was a very informative video. It was a lot of information to process and I will watch it again to pick up some of the stuff that I missed. Thank you so much for your honesty and the information you put out there Erik. It truly helps me understand whisk(e)y that I am drinking.
Glad you enjoyed it!
Thanks!!!!
Welcome!
Loved the breakdown of your process and the honesty about marks and how the should or should not influence your decision at the end! Without realising I was doing exactly what you said, always find your tastes similar to mine and though I love Roy and his streams for instance I don’t think my favourite flavours match his favourites. Also, keep this Irish love coming :)
I think my preferences are closest to Scott and Bart of the Scotch Test Dummies and Jason C of The Mash and Drum. I have bought a few bottles after watching their reviews. I tend to with the Scotch 4 Dummies, especially on peated whiskies, and perhaps I differ quite a bit with Roy as well but I am a "fan boy" of their channels.
Really enjoy your videos. I find myself looking to your reviews prior to buying new whiskey. I didn’t even know there were sixty whiskey tubers.
There are many more but most are small and most people quit doing videos after a while. So you will see a lot of channels that have not posted a video in many months or years.
Just one word: WOW!! 🤗
Now that's what you call an extremely informative episode. You also answered many of my wonderings and questions.
Being a beginner in the whisk(e)y universe as I am, you've just condensed a lifetime of experience to 45 minutes. I have ALOT to learn and experience, but this episode will help me really really much when I'm taking my baby steps.
Thank you very much Erik! 🤗
Glad you enjoyed it!
Very well done video. Interesting to get a feel for what’s behind the curtain so to speak.
Glad you enjoyed it!
Really nice review Eric! So glad to see you try this on ice. You’re right. Most reviewers turn their nose up at adding ice. But a significant percent of whiskey and scotch drinkers do use some ice. Thanks for the review!
Thanks for watching!
I definitely agree with you on whisk(e)y’s opening up. Just don’t understand how they can say they don’t.
If you open a bottle, smell and a taste a dram with the nose and mouth God gave you.... you will get one result. If you put on a white lab coat, pretend to be "scientific", suck whisky with a pipette and measure it with mass spectrometer you will get a different result.
I just did a how I review Whiskey video for my Patrons. We have differences and a lot of similarities. Fun to see this!
That's cool!
@@ErikWaitWhiskyStudies I’m experimenting with you 12 & 24 technique. Just poured something yesterday. I’m excited to see how 24 hrs with a cap on it, will change the Whisky!
Thanks for the insight! Never figured this amount of time went in a review
I don't think many reviewers put this much time in. There are people in it just for the clicks and views and free stuff. Erik does not seem to be one of those. He wants to know the product and educate viewers on it.
@@marcwhiskey I understand. With "a review" I meant the reviews of Eric, not reviews in general. But thanks for the clarification!
@@ThatSuckzz gotcha, I see what you mean. Cheers 🍻
My approach has evolved over the last couple years. The biggest challenge of Whisky Tubers is we tend to feel the need to be consistent in the quantity and frequency in which we post videos so we tend to rush things as we feel the pressure to put out more and more content. That is NOT how whisky should be enjoyed. After the COVID pandemic started I was putting out 5 videos a week but most were whiskies I had already experienced. So, when I started my study of Ireland I needed more time to read and do research and slow down my tasting of the whisky, so I have been posting two videos per week. One mid-week and another on weekends. But I have also been posting a few extras on some weekends.
Great video! Your process is thorough and your exposition candid. I like how you try varying durations of oxidation in covered glasses, and experiment with ice to be able to recommend that or not.
I had learned some of this by trial & error, or testing content of review videos. Recall a certain famous whiskytuber’s rule of thumb of a minute in the glass for each year in the cask? But more than opening up, or exposing hidden aroma & flavor notes, I realized that oxidation can also substantively change its profile, say for example, tamping down the strong sour note in The Naked Malt.
Early in my journey, I resisted putting water in whisky, as I thought it a gimmick that would yield more flavor & aroma at the surface, at the expense of the rest of the dram. As I tried it, I found some whiskies really responded well, but I use an eyedropper, and often cringe at reviewers drowning a whisky to below 30% to be able to dazzle audiences with 40 or more obscure aroma and flavor notes. I don’t ruin a whisky that I ostensibly consume for enjoyment.
But here I learned something more: Ralfy’s peculiar prohibition of swirling to mix added water, is finally explained. At least in part. I can observe the water drops sink, and slowly mix, as evidenced by refraction. Is the preference based on a more gradual release of aroma & flavor?
Thanks for sharing!
the rum finish is what makes this whiskey. I just picked up the Springbank L.E. 15 rum cask. Remedy has the Teeling Small Batch for $19.99 right now
Rum Cask finished whiskies tend to be some of the more debated in the whisky community. Some people REALLY like them and some people don't, which is why there were very mixed reviews of the Ardbeg Drum.
Enjoyed seeing your process and your thoughts behind it. Do you keep a log of all the whiskeys you try? And do you ever refer to it when looking for a drink or all in your head?
I don't have a written log yet but I have been thinking about creating a web site before I hit 10K subscribers on which I would post notes, scores etc. I would also use it to sell merch and whatever.
Enjoyed the glimpse of your process. Did I detect a theological library on the bookshelves?
Yes, I have a lot of degrees, certifications and whatnot in wine and whisky but before that I earned a BA in Biblical Studies, an M.A. in Theology (MAT) and a ThD. But, I'm burned out on religious bureaucracies and inter-denominational and cross-denominational feuds. So, I generally steer clear of the scene.
@@ErikWaitWhiskyStudies Thanks for sharing. M. Div here. and retired after 31 years of parish ministry. Definitely understand the potential burnout issues in “the scene.” It occurred to me that, now, you practice Redaction Criticism on whisky!
Judge me any way you want but I’m very partial to watching the “dirty stuff” any time I can. 😋😜😁😆😂😂
Thanks a lot for sharing! 🤜🏻🤛🏻 🥃
PS: Still waiting for a confirmation you got the money for the coin.
Sorry, I got the money but I don't transfer it to my bank until the coin has been mailed. It will be in the mail on Friday October 16th. Because of COVID I tend to mail coins in batches to avoid going to the post office too often.
@@ErikWaitWhiskyStudies Much obliged! No hurry. Take care and Slainte Mhath! 🥃
Uh oh, tell Bart. He loves coconut.
I had to pay $39.99 for mine. Wow, you wait 12-24 hours? I wait 5 minutes for every 10 proof after 40 abv. Do you do this long wait for every pour, though?
It can vary depending on the whiskey. As I said, I may not wait and just experience the one glass over several hours and see how it incrementally opens up over time. Then pour another glass and put a cover over it.
I paid $15 more in my neighborhood.😢