I donated this bottle last May, so they were not kidding when they said how long they were backlogged. I saved my own bottle to 'taste along', and there was a thick layer of dust on it.😂
Like they have stated….. 95%+ of all donations are reviewed according to the date they are received! I too have saved many bottles to open when the review shows up….
@@Wilvekio69 i have no anxiety about it, even though making Titan is probably off the table now 😂. That said, I might have to bring them a replacement bottle of Mercantile, to replace the broken one. “Man Down!”
I hope that you are right. After the promise on Monday of a higher proof product from the same line, I have been watching every day hoping to find out about Old Ezra 7.
I haven't had much experience with rye whiskies myself but I really like the honey black tea note in the classic MGP rye. Got myself a a bottle of High West double rye to try out along with some sweet vermouth to make some manhattans with as well. Nothing like a nice cold manhattan after a long day in my opinion. You know that reminds me of a time back in October I think it was when we were out on the front lawn in those fold-up camping chairs, never liked those by the way, the fabric would rip way too often. Can't tell ya how many times I nearly fell clean through the seat. Anyway I was sitting by the front porch with my brother right around sundown keeping an eye on his kids while they were playing hide and seek and I decided to go back in to pour a glass of whiskey. I came out with a little glencairn of ardbeg 10 and went to sit down. Now it had rained pretty good the night before and the ground was still pretty soggy so when I sat down the legs of the chair sank into the dirt a bit and gave me a pretty good fright. Didn't sink enough to fall over but I almost spilled my drink all over my coat. I said to my brother "Glad I didn't get any on my shirt, It'd smell like smoke for a week". "It's smokey?" My brother had asked so I answered "yeah, it is." Like I said earlier though it was pretty cold that evening so after about 20 minutes give or take a few I started to notice that the whiskey wasn't tasting like much. Turns out the wind and the cold had cooled the ardbeg down enough to where it was almost like I had left it in the refridgerator. I learned that night that I'm not really a fan of ardbeg 10 when it's cold. Alright guys I think I got you covered if you need to pad for time in another episode. Cheers!
Welcome to Wednesday. So I am becoming a rye guy at the moment and my favorites are Catoutin cast strength and Catoutin finished in maple barrel cast strength and Hi West. The truth is out there. “Fine” to all those non-committed subscribes. We need each one of you. Catch ya tomorrow.
I actually like it for what it is, which is a good budget rye for cocktails. I'm not a huge rye fan though and don't like rye all by itself. I'll gladly pay up to 100 for a good scotch or bourbon but when it comes to rye I'd rather just keep it under 20 since it's going in a cocktail anyway.
I don't really understand this thinking that whiskey needs to be ultra potent to be good in a cocktail. If you make a cocktail and the whiskey is drowned out too much by all the other ingredients then just use more whiskey, or a little less of everything else. Suddenly the whiskey isn't as watered down and the problem is solved.
@@AllPainNoGains Sure that might work, I’m not saying it won’t! I do find that changing the formulas of classic cocktails tends to throw things out of balance so this particular whiskey with the classic formulas for say an old fashioned or a whiskey sour was weak, it didn’t contribute the way it should to balance the drink. Also as always, taste is subjective and this was simply my experience!
I wonder how a centrifuge would affect a mash or white dog. There's also centrifugal distillation, but I'm not sure if that would work to separate water and ethanol. Could you separate desirable oils from the mash and emulsify them back into the distillate afterwards? It would require a lot of chemical analysis I think, and I'm not sure it would legally be considered whiskey, but it could be an interesting experiment.
Sweet. They are doing the Rye. Love it. Because of that Vanilla and reaction to water, it works well in an Old Fashioned. Commented before they mentioned old fashioned. They aren't wrong. It's not as pronounced as like an Old Forester Rye. Think of it around the same as a Bulliet Rye Old Fashioned. Tame, nice, and easy to sip on a hot day
As a general rule, are certain blends more expensive than others? Like high rye, is rye more expensive? Wheat? Does a mash bill dictate price? Keep it up boys!
Hi Daniel. I'm sitting in my tiny break room at work eating my lunch on a tv tray. I just coughed. Eating some cold Alfredo and drinking water. Just took another bite. Ok bye.
51% rye is not an uncommon mash bill for rye whiskey. The ryes made at Wild Turkey (WT and Russell's Reserve) and Heaven Hill (Rittenhouse) distilleries are also 51% rye mash bills. Not sure if Lux Row is distilling this at their new distillery in Bardstown, but if this is sourced, it is pretty much guaranteed to be Heaven Hill juice.
Noob question: Say I am storing unopened/opened bottles for many years and leave them undisturbed. Can the cork dry out and alter the whisk(e)y? Do corks shrink as time goes along and their efficiency to seal the bottle properly starts to fade? Is it wise to tip bottle and wet cork? Still resting upright. If so, how often? Once a year? Every other? Every 5 years? When I do drink them or gift them I want my spirits to retain their qualities down the road as long as possible. Thank you in advance. And yes, I live in Texas. Temperature and climate may be a factor, I don’t know that is why I am asking.
Hi! Not sure if you ever found answer to your question. But yes, corks can dry out and therefore alter the alcohol however if you make sure the cork stays moist that generally shouldn't be an issue. Yes, it's wise to tip the bottle to moisten the cork. As for how often you should do it, that would depend on local climate and storage conditions but generally every 6 months to a year is fine to tip the bottle. And you'll want to store the bottle upright as laying them down doesn't make much difference as it does for wine.
Don't know if I can do it...too low a proof for me, and I'm a firm believer in "If you're gonna make a rye, you need to go all in!"...If I want a bourbon, I'll drink a good bourbon, regardless of how much rye is in it. If I want a rye, though, it's gotta have a much higher rye mash bill...otherwise, they're not even trying...C'MON LUX ROW!!!
I completely agree. If you’re not getting smacked in the face with rye it shouldn’t be a “rye”. Having said that I find Bulliet Rye as the “model” of that. Everything else I’ve tried has fallen short.
this one is for Rex: in Latin Rex means king this one is for Daniel: when you guys reviewed Pure Scot Virgin Oak few episodes ago, I thought scotch whisky has to be aged in used barrels or does this rule apply only to single malts?
I just noticed on the thumbnail ol' Rex's beard is a stately grey but for that impressive and uniformly dark mutton chop moustache annnd his facial skin color so even and young looking. Me thinks Rex may be man glamming for these episodes now, I'll expect to spot manscara and eye liner next. "He's ready for his close up now Mr. Danville" lmao
If you want to taste Iron Water go to a little town in Indiana named Culver. There's so much iron in the water it leaves rust marks on the sinks, and it tastes like rust. Which is bad, but not nearly as bad as a little town in Louisiana named Bastrop. They have two paper mills and the water isn't clear and tastes like a paper mill smells. Neither place would be good for making whiskey.
Perhaps just me, but high-corn rye always baffles me. It's so indistinguishable from bourbon due to the dominant flavors from corn, I always wonder what's the point? 100% rye, else just make it a bourbon or corn whiskey.
Some times something that is 50 yrs old is worse than something that is 5 years old, just because it's been aged for a long time doesn't mean it's nice to drink, 99% of any high ABV Drink will turn clear after 25 yrs in a glass bottle, makes you wonder what is some of these 25 yr old scotch's doesn't it, hasn't been sitting in its own individual bottle for 25 years just a barrel with every one else piss in it, top shelf best of the best should be 50+ years 25 yrs in a Barrel 25 yrs in a Bottle 👌
Fine. I almost didn’t leave this comment because I didn’t want Daniel trying to picture me. I mean crap what if he’s imagining me in my underwear, eating peanuts and drinking Ardbeg? I mean he’s not wronk…
It may be time to give up or re-evaluate what you two consider "classic rye notes". It is now way more common for your rye whiskey videos tasting notes to not include the "classic rye notes" than is for the tasting notes to include the "classic rye notes". You guys are like the Millennials fighting to keep skinny jeans in fashion.
![Roaming Man Tennessee Straight Rye [Cask Strength] Review](http://i.ytimg.com/vi/BH6Kyx5Y9-U/mqdefault.jpg)
![Roaming Man Tennessee Straight Rye [Cask Strength] Review](/img/tr.png)
I donated this bottle last May, so they were not kidding when they said how long they were backlogged. I saved my own bottle to 'taste along', and there was a thick layer of dust on it.😂
To be honest would we want or expect any thing else lol.
Like they have stated….. 95%+ of all donations are reviewed according to the date they are received! I too have saved many bottles to open when the review shows up….
@@Wilvekio69 i have no anxiety about it, even though making Titan is probably off the table now 😂. That said, I might have to bring them a replacement bottle of Mercantile, to replace the broken one. “Man Down!”
Yep. I bought a Knob Creek store pick that I sent to them a year ago, and that poor bottle is at the very back of the cabinet, all alone…
Oh man now you HAVE to do Old Ezra 7, SOOOO GOOOOOD! 🥃
Welcome back to the Ezra Vault, tomorrow we'll be tasting Ezra 7
Beat me to it!! Lol. How about “Welcome to Day 3 of Ezra Week!!”
@@ikiruyamamoto1050 I totally agree with you I just thought it was kinda funny
I hope that you are right. After the promise on Monday of a higher proof product from the same line, I have been watching every day hoping to find out about Old Ezra 7.
GOOD MORNING YOU MB'S.... 🥃
When you guys occasionally say a whiskey might be interesting in cocktails it would be nice to see some follow-up on that on the tribe Channel
I haven't had a hard liquor in over a year, I watch cause you guys are so entertaining.
Need more rye in my life
Good Morning MB’s, It’s HUMPDAY!
Whiskey Vampire Diaries, next on the Whiskey Tribe :)
I haven't had much experience with rye whiskies myself but I really like the honey black tea note in the classic MGP rye. Got myself a a bottle of High West double rye to try out along with some sweet vermouth to make some manhattans with as well. Nothing like a nice cold manhattan after a long day in my opinion. You know that reminds me of a time back in October I think it was when we were out on the front lawn in those fold-up camping chairs, never liked those by the way, the fabric would rip way too often. Can't tell ya how many times I nearly fell clean through the seat. Anyway I was sitting by the front porch with my brother right around sundown keeping an eye on his kids while they were playing hide and seek and I decided to go back in to pour a glass of whiskey. I came out with a little glencairn of ardbeg 10 and went to sit down. Now it had rained pretty good the night before and the ground was still pretty soggy so when I sat down the legs of the chair sank into the dirt a bit and gave me a pretty good fright. Didn't sink enough to fall over but I almost spilled my drink all over my coat. I said to my brother "Glad I didn't get any on my shirt, It'd smell like smoke for a week". "It's smokey?" My brother had asked so I answered "yeah, it is." Like I said earlier though it was pretty cold that evening so after about 20 minutes give or take a few I started to notice that the whiskey wasn't tasting like much. Turns out the wind and the cold had cooled the ardbeg down enough to where it was almost like I had left it in the refridgerator. I learned that night that I'm not really a fan of ardbeg 10 when it's cold.
Alright guys I think I got you covered if you need to pad for time in another episode. Cheers!
Welcome to Wednesday. So I am becoming a rye guy at the moment and my favorites are Catoutin cast strength and Catoutin finished in maple barrel cast strength and Hi West. The truth is out there. “Fine” to all those non-committed subscribes. We need each one of you. Catch ya tomorrow.
This was the first bottle of rye whiskey I had ever seen in my life.
i feel sorry for you.
It's a good budget Manhattan maker
I love watching these videos
FINE
I actually like it for what it is, which is a good budget rye for cocktails. I'm not a huge rye fan though and don't like rye all by itself. I'll gladly pay up to 100 for a good scotch or bourbon but when it comes to rye I'd rather just keep it under 20 since it's going in a cocktail anyway.
Fine.....✅
I tried to upload my "meh, fine, subscribe" video, but the channel blocked the link. Maybe next time.
Meh.
Have tried making various cocktails with this and it was indeed lost even amongst lemon and sugar water. As the MBs said the bourbon is a better bet!
I don't really understand this thinking that whiskey needs to be ultra potent to be good in a cocktail. If you make a cocktail and the whiskey is drowned out too much by all the other ingredients then just use more whiskey, or a little less of everything else. Suddenly the whiskey isn't as watered down and the problem is solved.
@@AllPainNoGains Sure that might work, I’m not saying it won’t! I do find that changing the formulas of classic cocktails tends to throw things out of balance so this particular whiskey with the classic formulas for say an old fashioned or a whiskey sour was weak, it didn’t contribute the way it should to balance the drink. Also as always, taste is subjective and this was simply my experience!
@@dannyk1818 what are some of your favorite rye whiskeys? So far I've tried bulleit, knob creek, and Ezra Brooks.
Howdy, y'all!
Ardbeg.
I wonder how a centrifuge would affect a mash or white dog. There's also centrifugal distillation, but I'm not sure if that would work to separate water and ethanol. Could you separate desirable oils from the mash and emulsify them back into the distillate afterwards? It would require a lot of chemical analysis I think, and I'm not sure it would legally be considered whiskey, but it could be an interesting experiment.
This is my favorite mixer rye.
Sweet. They are doing the Rye. Love it. Because of that Vanilla and reaction to water, it works well in an Old Fashioned.
Commented before they mentioned old fashioned. They aren't wrong. It's not as pronounced as like an Old Forester Rye. Think of it around the same as a Bulliet Rye Old Fashioned. Tame, nice, and easy to sip on a hot day
Currently on the hunt for this rye whiskey in Michigan used to be able to buy it at meijers now I can’t seem to locate where it would be at anymore.
As a general rule, are certain blends more expensive than others? Like high rye, is rye more expensive? Wheat? Does a mash bill dictate price? Keep it up boys!
Hi Daniel. I'm sitting in my tiny break room at work eating my lunch on a tv tray. I just coughed. Eating some cold Alfredo and drinking water. Just took another bite. Ok bye.
I pictured Daniel reading this. While laying on a bearskin rug. In nothing but his whisky medallion.
I have the Cask strength bourbon and its shockingly good compared to all the other offerings
Yep ezra brooks for the price, dang straight! Check it out!
51% rye is not an uncommon mash bill for rye whiskey. The ryes made at Wild Turkey (WT and Russell's Reserve) and Heaven Hill (Rittenhouse) distilleries are also 51% rye mash bills. Not sure if Lux Row is distilling this at their new distillery in Bardstown, but if this is sourced, it is pretty much guaranteed to be Heaven Hill juice.
Good video 🥃
So does this mean the other two will be on the hidden gems Whiskey tribe episode? Someday?
Noob question: Say I am storing unopened/opened bottles for many years and leave them undisturbed. Can the cork dry out and alter the whisk(e)y? Do corks shrink as time goes along and their efficiency to seal the bottle properly starts to fade? Is it wise to tip bottle and wet cork? Still resting upright. If so, how often? Once a year? Every other? Every 5 years? When I do drink them or gift them I want my spirits to retain their qualities down the road as long as possible. Thank you in advance. And yes, I live in Texas. Temperature and climate may be a factor, I don’t know that is why I am asking.
Hi! Not sure if you ever found answer to your question. But yes, corks can dry out and therefore alter the alcohol however if you make sure the cork stays moist that generally shouldn't be an issue. Yes, it's wise to tip the bottle to moisten the cork. As for how often you should do it, that would depend on local climate and storage conditions but generally every 6 months to a year is fine to tip the bottle. And you'll want to store the bottle upright as laying them down doesn't make much difference as it does for wine.
Don't know if I can do it...too low a proof for me, and I'm a firm believer in "If you're gonna make a rye, you need to go all in!"...If I want a bourbon, I'll drink a good bourbon, regardless of how much rye is in it. If I want a rye, though, it's gotta have a much higher rye mash bill...otherwise, they're not even trying...C'MON LUX ROW!!!
I completely agree. If you’re not getting smacked in the face with rye it shouldn’t be a “rye”. Having said that I find Bulliet Rye as the “model” of that. Everything else I’ve tried has fallen short.
Agreed! If I had one whiskey for the rest of my life, it'd be the 100% rye mash Balcones. Liquid bread, in the best way.
I like it not as a sipping rye but for shots. Not overly sweet and so smooth for 90 proof
107 Distillers Cut next?
this one is for Rex: in Latin Rex means king
this one is for Daniel: when you guys reviewed Pure Scot Virgin Oak few episodes ago, I thought scotch whisky has to be aged in used barrels or does this rule apply only to single malts?
Any recommendations for a whiskey that has a heavy iron note? I want my whiskey to taste like the blood of my enemies.
When asked David Nicholson said his bourbon is "Better than Ezra"
Which is funny because now it's made by the same people.
Thought: A video aimed at getting more people to appreciate Rye
I just noticed on the thumbnail ol' Rex's beard is a stately grey but for that impressive and uniformly dark mutton chop moustache annnd his facial skin color so even and young looking. Me thinks Rex may be man glamming for these episodes now, I'll expect to spot manscara and eye liner next. "He's ready for his close up now Mr. Danville" lmao
And now we have an appropriate response to Châd be praised...Fine!
If you want to taste Iron Water go to a little town in Indiana named Culver. There's so much iron in the water it leaves rust marks on the sinks, and it tastes like rust. Which is bad, but not nearly as bad as a little town in Louisiana named Bastrop. They have two paper mills and the water isn't clear and tastes like a paper mill smells. Neither place would be good for making whiskey.
I’m just finishing the Ezra Brooks trilogy.
8:23 Rex reacts to finding out that Daniel is a vampire
I was not picturing mineral flavors as a limestone. Here well water has a lot of iron so I was picturing an iron flavor.
Fine
Fine!
It's too late, but it's the sentiment that counts, right?
Perhaps just me, but high-corn rye always baffles me. It's so indistinguishable from bourbon due to the dominant flavors from corn, I always wonder what's the point? 100% rye, else just make it a bourbon or corn whiskey.
poured a whisk(e)y to wash the cherry down... 🍒 how problematic are these cherries? 🍒🍒
Some times something that is 50 yrs old is worse than something that is 5 years old, just because it's been aged for a long time doesn't mean it's nice to drink, 99% of any high ABV Drink will turn clear after 25 yrs in a glass bottle, makes you wonder what is some of these 25 yr old scotch's doesn't it, hasn't been sitting in its own individual bottle for 25 years just a barrel with every one else piss in it, top shelf best of the best should be 50+ years 25 yrs in a Barrel 25 yrs in a Bottle 👌
I can't figure out the point in making rye that doesn't taste like rye.
Fine😶
A whiskey televangelist ( because it's on UA-cam... I guess lol ..idk)
Its Chevy chase from vacation.
Fine. I almost didn’t leave this comment because I didn’t want Daniel trying to picture me. I mean crap what if he’s imagining me in my underwear, eating peanuts and drinking Ardbeg? I mean he’s not wronk…
I bet you guys don't like Jack Daniel's Rye
I'm so glad this is so cheep where I get tit and it's such an exquisite beverage
Idk man. For a STRAIGHT rye? This is goddamn value. Can you find better at cheaper? Don't think so. Love that Old G dad tho...
"Fine"
Thinking about Daniel thinking about me thinking about this comment while he reads this comment that’s about me thinking about him thinking about me…
*sigh* fine....
Hopefully you aren't talking about iron when you're talking about mineral flavors. Iron would destroy whiskey.
Is it Jam or honey come on Jedi of Alcohol 🤣
It may be time to give up or re-evaluate what you two consider "classic rye notes". It is now way more common for your rye whiskey videos tasting notes to not include the "classic rye notes" than is for the tasting notes to include the "classic rye notes". You guys are like the Millennials fighting to keep skinny jeans in fashion.
Fine....!
Fine