Huge and i mean HUGE respect for being extremely open and honest about your relationship and friendship with the guys at Teeling. A lot of people would have glossed over that sort of stuff
Hey Daniel, the rules for Single Pot Still whiskey. A minimum of 30% of unmalted and malted barley like you said, but the overall mash bill must be 95% barley. They allow 5% for an accent grain. All Midleton pot still whiskey is 100% barley, but for other producers it differs. Drumshanbo, for example, use 5% oats to add a creaminess and I'm sure the new Blackwater distillery uses rye in their mashbill, but 95% barley all the way. Cheers Daniel.
I was just about to comment the same thing. Though I will add that some distilleries are petitioning the Irish government to change to rules and allow a larger percentage of grains other than barley. If this happens, it will bring Irish pot still whiskey more in line with the way it was historically.
Just commented similar info lol. Then I found your comment after scrolling some more. Lots of innovation coming out of Irish distilleries. Kilbeggan's SPS has 2.5% oats. They're Small Batch Rye is 30% rye, which would have been SPS historically.
I love whiskey nerd day. I never knew that was rumor. Well, I'll have to correct that on my brother's Bourbon UA-cam video we just recorded. Doing a series on Irish Whiskey. 😊 Anyway, keep it up, man. Aways a fan of this channel.
Great review. Grabbed a bottle reserved from Yankee Liquors. Tons of vanilla and creamy notes, traces of dark chocolate and cherry. I have to say I really liked it but at $90 I can't talk myself into buying another. Irish pot still rules my puny whiskey collection. So good.
I recently bought a bottle of Redbreast 12, and I like Jameson. The next irish will be the Teeling Stout as it is still availible in my market. I love the coffe note in the Jameson stout and hope that the Teeling is going to take it further with that note.
You also have Brian Nation (formerly of Jameson and Midleton) now as master distiller in Minnesota’s O’Shaughnessy distillery making Keepers Heart whiskey by blending his pot still Irish with an American rye or bourbon.
I suspect a lot of the smaller guys are focused on single malt because single pot still is pretty dominated by Irish distillers - redbreast, spot and powers coming out of the same small town in cork is a lot to compete against. Still, amazing to see the category expand and Teeling was a big trailblazer here.
Love the shout-out to Talnua here in Colorado. I did a flight tasting at their distillery last weekend and came home with a couple of bottles. But not as many bottles as I wanted. :)
Dan, I always watch this channel but I gotta tell you, the posting is all over the place. 2:15 “…malted barley doesn’t convert the same as malted barley…”? Then you talked about the 3 Teeling finishes but jumped back to triple distillation. Probably just way too much info to present in 10 minutes. I still picked up a few things, so overall great information. 👍
I picked up a bottle of this yesterday. It is a BevMo store pick, matured in a Pedro Ximenez brandy chestnut cask. It's a bit early in the day for me to be hitting the booze, but I think this will be my evening booze today. I am looking forward to it. I liked this style of whiskey the very first time I tried it, and I always keep a few different bottles around. I'm glad it wasn't abandoned during those dark days when it wasn't popular.
Thanks for the nerdfest. Irish is one category largely missing in my collection at the moment. I'll have to explore it now that I know Teeling isn't like Proper 12.
I've left more money at the Teeling distillery than I'd like to admit. I've run into Father Teeling at the distillery a few times in the few years and always enjoy our chats.
I visited Dublin for third time this past September. My brother in law and I bought a bottle of this Teeling Cask Strength at the distillery just behind our hotel. Our wives (sisters) went to an Irish Dance performance. By the time they were done, the bottle was empty. My sister in law asked how many we had. Her husband replied, “One! After another.”
I love whiskey nerd day! I love learning about the different types of whiskey and the history, stories and rumors. I have only had one Irish Whiskey and that was Tullamore DEW blended Irish Whiskey in the ceramic crock. I thought it was pretty good
Beautiful video, the distillery dryfly makes a "Irish style" and because of the wording on the label they got a cease and assist letter from the government of Ireland
Daniel you are a spectacular whip smart wizard!! Your knowledge is so fascinating!! I love this tutorial so much!! I lived every second!! This is a magnificent sterling expression!! Thanks so much for your fabulous thoughts and review!!
Rumour, shmoumer! It's our story and we're sticking to it 😂! Great vid Daniel. Although we (Irish) are known for our Pot Still whiskey...some great examples of it come out of Australia and the U.S. Inchdarnie distillery have recently put one down too but, given Scotland's laws against using enzymes, their high percentage of malted barley in the mash may mean it doesn't result in your typical SPS feel.
Here in NC, I've only been able to get Teelings small batch for like 40.00 bucks and then I purchased a bottle of green spot for almost 80.00..after a side by side I preferred the Teeling .... While not it's not at all bad, I won't be buying any more green spot!
I have wondered that also. I am based in Scotland and do like single pot still Irish whiskey, however it tends to be quite expensive compared to our single malts. I would love it if a distillery tried it. It woukd have to be classified as single grain if doing so I think.
Whiskey Nerd Day is a good day, even though this is one I am hesitant to try, yet. I’ve read that if you aren’t used to drinking cask strength whiskey, going straight to a… punchier cask strength whiskey can put you off of it. I’ve heard Maker’s Cask Strength is a good one to start out with, is there another step I need before exploring it?
Great video as always! My whiskey club is doing an all Irish whiskey tasting next week. 🤙🏻 Question about the Single Pot Still mash requirements… you said “the remaining 40% can be a mixture of other grains”… I thought I read that other grains could only be up to 5% of the mash bill. Am I reading/understanding the legislation incorrectly and/or is this a recent change? Also, since “cask strength” came up… in the U.S. “barrel proof/cask strength” on a bottle means the spirit’s proof coming out of the barrel (or the average of a blend of barrels of course) is what’s in that bottle, but I recently heard from a couple of Scottish vendors that in Scotland “cask strength” just means it’s a higher proof than normal, there’s no set legislation and thus it doesn’t necessarily mean the proof of the bottle is what it was in the cask. Is this true and if so, is there any terminology legislation for this in Ireland?
If Malting is a process, why does the ASMC want to push ASM as a barley only product? Old Portrero is a Single Malt, single grain (rye) that is 100% malted.
For that matter, why are we using British terms for American products. Let's chuck all that British stuff, and have *barley* whisky with a mash of at least 51% barley. Let's talk about *sprouted* barley - or rye, or whatever.
@@B1gC4st I didn't have that sort of thing in mind 🙂, but it's another aspect of the point. When people in what's now the United States found that rye grew better in the north, they made rye whiskey instead of sticking with barley. When people moved South after the Whisky Rebellion and found themselves in corn country, they made whisky with corn instead of insisting on barley. And they didn't confine themselves to single grain mash bills, but combined grains. In other words, they embarked on a uniquely *American* way of making whisky. And I just can't feature abandoning American whisky traditions in favor of importing the vocabulary and methods our forebears eschewed centuries ago because that vocabulary and those methods weren't suited to the situation here. I would never expect a Scottish distiller to speak of a fermenter instead of a "mash tun," or sprouted barley instead of "malted" barley, because that would be imposing Americanisms on a Scot. But equally we ought to retain our own vocabulary and methods, instead of trying to be ersatz Brits.
Irish Single Pot Still mash bills had to be at least 30% malted, 30% unmalted, and UP TO 5% other grains. Meaning 95% is still barley in some form. People like Fionnan O'Connor are trying to get more traditional/historical mash bills approved with up to 30% other grains, but that has yet to be approved.
I am fortunate enough to live in the city where the winner for 2023's best Pot Still in the world is made. Macaloney's three year old Whisky beat out the rest of the best including Red Breast 21 for the victory.
Since it is not the prerogative of the honorable reviewer to mention price/value of said whiskey, may I be the first to say that Teeling (Total Wine) CS does not taste like $90...
Funny I just picked up a bottle of Teeling for the first time, and not a fan. Maybe it wasn't the single pot stilled? IDK, but it's harsh and not the typical smooth of an Irish. And nice Benchmade there it looks like.
@@WhiskeyVault Agreed. I've a number of various Teeling whiskies and found the small batch one is one I'd use for cocktails! The rest, pot still, single malts, single grain or the slightly peated Blackpitts are a lot more palatable!!
he is a magician, when the video starts, he puts the opened bottle and then he sits down, the bottle is sealed again! magic!
Agreed!! Daniel is amazing!!
I bet I know how that happens. 🙂
I’m a Teeling fanboy. My favorite in my collection is a 19yr single malt finished in Calvados casks. Like drinking warm apple pie.
Huge and i mean HUGE respect for being extremely open and honest about your relationship and friendship with the guys at Teeling. A lot of people would have glossed over that sort of stuff
Hey Daniel, the rules for Single Pot Still whiskey. A minimum of 30% of unmalted and malted barley like you said, but the overall mash bill must be 95% barley. They allow 5% for an accent grain. All Midleton pot still whiskey is 100% barley, but for other producers it differs. Drumshanbo, for example, use 5% oats to add a creaminess and I'm sure the new Blackwater distillery uses rye in their mashbill, but 95% barley all the way. Cheers Daniel.
I was just about to comment the same thing. Though I will add that some distilleries are petitioning the Irish government to change to rules and allow a larger percentage of grains other than barley. If this happens, it will bring Irish pot still whiskey more in line with the way it was historically.
@@Stephen_Curtin Cheers Stephen, love the knowledge. Have a great Easter weekend.
Just commented similar info lol. Then I found your comment after scrolling some more. Lots of innovation coming out of Irish distilleries.
Kilbeggan's SPS has 2.5% oats. They're Small Batch Rye is 30% rye, which would have been SPS historically.
Me too! Nerds unite!
Pot still Irish may actually be my favorite type of whiskey
same
I love whiskey nerd day.
I never knew that was rumor. Well, I'll have to correct that on my brother's Bourbon UA-cam video we just recorded. Doing a series on Irish Whiskey. 😊
Anyway, keep it up, man. Aways a fan of this channel.
Thanks for clearing up my confusion as to what makes pot still so unique to the Irish Whiskey. Grateful!
The Teeling batch 1 Wonder of the Woods bottle , aged In Chinkapin oak barrels is IMO an absolutely great pour.
That’s a great bottle. I have one too.
I love that they didn't let this unique style die love what Talnua is doing. Thank you again my friend for a great conversation 🥃
Great review. Grabbed a bottle reserved from Yankee Liquors. Tons of vanilla and creamy notes, traces of dark chocolate and cherry. I have to say I really liked it but at $90 I can't talk myself into buying another. Irish pot still rules my puny whiskey collection. So good.
I recently bought a bottle of Redbreast 12, and I like Jameson. The next irish will be the Teeling Stout as it is still availible in my market. I love the coffe note in the Jameson stout and hope that the Teeling is going to take it further with that note.
Just got back from Ireland and a bottle of the non-cask strength version was one of the bottles that jumped into my carry on.
You also have Brian Nation (formerly of Jameson and Midleton) now as master distiller in Minnesota’s O’Shaughnessy distillery making Keepers Heart whiskey by blending his pot still Irish with an American rye or bourbon.
Whiskey story time is a highlight of my week
Love to learn from ya, brother!
I suspect a lot of the smaller guys are focused on single malt because single pot still is pretty dominated by Irish distillers - redbreast, spot and powers coming out of the same small town in cork is a lot to compete against.
Still, amazing to see the category expand and Teeling was a big trailblazer here.
Love the shout-out to Talnua here in Colorado. I did a flight tasting at their distillery last weekend and came home with a couple of bottles. But not as many bottles as I wanted. :)
Dan, I always watch this channel but I gotta tell you, the posting is all over the place. 2:15 “…malted barley doesn’t convert the same as malted barley…”? Then you talked about the 3 Teeling finishes but jumped back to triple distillation.
Probably just way too much info to present in 10 minutes.
I still picked up a few things, so overall great information. 👍
I picked up a bottle of this yesterday. It is a BevMo store pick, matured in a Pedro Ximenez brandy chestnut cask. It's a bit early in the day for me to be hitting the booze, but I think this will be my evening booze today. I am looking forward to it.
I liked this style of whiskey the very first time I tried it, and I always keep a few different bottles around. I'm glad it wasn't abandoned during those dark days when it wasn't popular.
Thanks for the nerdfest. Irish is one category largely missing in my collection at the moment. I'll have to explore it now that I know Teeling isn't like Proper 12.
Proper 12 is poor... Thankfully most Irish whiskies are a lot different and much more enjoyable!
I've left more money at the Teeling distillery than I'd like to admit.
I've run into Father Teeling at the distillery a few times in the few years and always enjoy our chats.
Great video Daniel, love when you talk whiskey history. I'll add this to my shopping list!
I visited Dublin for third time this past September. My brother in law and I bought a bottle of this Teeling Cask Strength at the distillery just behind our hotel. Our wives (sisters) went to an Irish Dance performance. By the time they were done, the bottle was empty. My sister in law asked how many we had. Her husband replied, “One! After another.”
These stories are great 👍
Irish whiskey should have interesting future. They can really play around with casks and recipes. Great video thanks 😊
I’m really glad to be here
I just got one of these in california so it is available vaguely nation wide
I love whiskey nerd day! I love learning about the different types of whiskey and the history, stories and rumors. I have only had one Irish Whiskey and that was Tullamore DEW blended Irish Whiskey in the ceramic crock. I thought it was pretty good
Love it!
Beautiful video, the distillery dryfly makes a "Irish style" and because of the wording on the label they got a cease and assist letter from the government of Ireland
Daniel you are a spectacular whip smart wizard!! Your knowledge is so fascinating!! I love this tutorial so much!! I lived every second!! This is a magnificent sterling expression!! Thanks so much for your fabulous thoughts and review!!
Another great video! Big fan of the Irish whiskey and Teeling is really good. Love their stout cask.
Whiskey Nerd Day should be added to the work week... sure not much would get done but we'd all be better humans as a result of it. Thank you Daniel!
Daniel your awesome dude cheers
Your friends at Ironroot also did a "Texas Pot Still" release called The Celt No 6.
Rumour, shmoumer! It's our story and we're sticking to it 😂! Great vid Daniel. Although we (Irish) are known for our Pot Still whiskey...some great examples of it come out of Australia and the U.S.
Inchdarnie distillery have recently put one down too but, given Scotland's laws against using enzymes, their high percentage of malted barley in the mash may mean it doesn't result in your typical SPS feel.
Here in NC, I've only been able to get Teelings small batch for like 40.00 bucks and then I purchased a bottle of green spot for almost 80.00..after a side by side I preferred the Teeling .... While not it's not at all bad, I won't be buying any more green spot!
Thanks for the review 🥃 Sláinte Irish created whiskey & got around the English taxes 🤣
I like the way Daniel brandishes his knife like a swashbuckling pirate.
❤❤VIDEO ❤❤great information ❤❤
Man if all the fun hasn't been sucked out of this channel
Correction, 58% of the fun. It's 'still' kind of fun
Macaloneys on Vancouver Island Canada also makes an award winning pot still- it beat out Redbrest !!!
Daniel Whittington, is that a Spyderco as your EDC? One of my favorites!
Yes!
I'm pretty sure its a Kershaw Leek
You've mentioned Talnua more than a handful of times now. Do you have a favorite bottling of theirs?
The saints keep
I wonder if there are any scotch distilleries that experiment with single pot.
I have wondered that also. I am based in Scotland and do like single pot still Irish whiskey, however it tends to be quite expensive compared to our single malts. I would love it if a distillery tried it. It woukd have to be classified as single grain if doing so I think.
Whiskey Nerd Day is a good day, even though this is one I am hesitant to try, yet. I’ve read that if you aren’t used to drinking cask strength whiskey, going straight to a… punchier cask strength whiskey can put you off of it. I’ve heard Maker’s Cask Strength is a good one to start out with, is there another step I need before exploring it?
Just drink the whiskey it'll be ok
Great video as always! My whiskey club is doing an all Irish whiskey tasting next week. 🤙🏻 Question about the Single Pot Still mash requirements… you said “the remaining 40% can be a mixture of other grains”… I thought I read that other grains could only be up to 5% of the mash bill. Am I reading/understanding the legislation incorrectly and/or is this a recent change?
Also, since “cask strength” came up… in the U.S. “barrel proof/cask strength” on a bottle means the spirit’s proof coming out of the barrel (or the average of a blend of barrels of course) is what’s in that bottle, but I recently heard from a couple of Scottish vendors that in Scotland “cask strength” just means it’s a higher proof than normal, there’s no set legislation and thus it doesn’t necessarily mean the proof of the bottle is what it was in the cask. Is this true and if so, is there any terminology legislation for this in Ireland?
You're correct!
Can you tell your audience about the picture on the wall?
If Malting is a process, why does the ASMC want to push ASM as a barley only product? Old Portrero is a Single Malt, single grain (rye) that is 100% malted.
For that matter, why are we using British terms for American products. Let's chuck all that British stuff, and have *barley* whisky with a mash of at least 51% barley. Let's talk about *sprouted* barley - or rye, or whatever.
@@WhiskyForBeginners we didn't dump tea in the harbor to be confined by their labeling, so hear hear!
@@B1gC4st I didn't have that sort of thing in mind 🙂, but it's another aspect of the point. When people in what's now the United States found that rye grew better in the north, they made rye whiskey instead of sticking with barley. When people moved South after the Whisky Rebellion and found themselves in corn country, they made whisky with corn instead of insisting on barley. And they didn't confine themselves to single grain mash bills, but combined grains. In other words, they embarked on a uniquely *American* way of making whisky. And I just can't feature abandoning American whisky traditions in favor of importing the vocabulary and methods our forebears eschewed centuries ago because that vocabulary and those methods weren't suited to the situation here.
I would never expect a Scottish distiller to speak of a fermenter instead of a "mash tun," or sprouted barley instead of "malted" barley, because that would be imposing Americanisms on a Scot. But equally we ought to retain our own vocabulary and methods, instead of trying to be ersatz Brits.
Irish Single Pot Still mash bills had to be at least 30% malted, 30% unmalted, and UP TO 5% other grains. Meaning 95% is still barley in some form.
People like Fionnan O'Connor are trying to get more traditional/historical mash bills approved with up to 30% other grains, but that has yet to be approved.
I am fortunate enough to live in the city where the winner for 2023's best Pot Still in the world is made. Macaloney's three year old Whisky beat out the rest of the best including Red Breast 21 for the victory.
Since it is not the prerogative of the honorable reviewer to mention price/value of said whiskey, may I be the first to say that Teeling (Total Wine) CS does not taste like $90...
So Teelink with a silent g. 😁
Of course
Uh some of the good Irish stuff
Welcome all Whiskey Vaulters to Story Time with Daniel!
Whiskey Nerd Day is best day.
It sure is!! 👍
Funny I just picked up a bottle of Teeling for the first time, and not a fan. Maybe it wasn't the single pot stilled? IDK, but it's harsh and not the typical smooth of an Irish. And nice Benchmade there it looks like.
Oh really. I love it . Go back to it
If it was the small batch, I could see how that might be a little more brutal and shiny for you. Maybe try one of their malts or their pot stills
@@WhiskeyVault Agreed. I've a number of various Teeling whiskies and found the small batch one is one I'd use for cocktails! The rest, pot still, single malts, single grain or the slightly peated Blackpitts are a lot more palatable!!
My ancestors were run out of, kicked out of, chased out of, or just plain left in disgust, every "civilized" country in Europe.
I'm American.
156👍
First
Thanks for the video and information! @whiskeylore also does a great job nerding out on irish whiskey.