Always appreciate the added knowledge that often accompanies your reviews Ralfy - even beyond the world of single malts and other fine spirits. Learning something new is never over-rated. Well done.
Always a pleasure Ralfy! I've made arraignments for cremation but plan on having all my whisky in this life, just in case, if you know what I mean. Any whisky left in my cabinet will go to my brother-in-law who is a fantastic person that enjoys good whisky. My remains (ashes) will be tossed off a high bluff that overlooks Lake Superior, where we put my son's ashes back in 1999. When camping I've always practiced "leave no trace" so no marker for me. Be well Ralfy! Sincerely, Ossie
10:28pm here in New York State , tying flies and having a dram of Old Pulteney 17.... stopped tying at the 14:04 mark, thanks Ralfy,I could never , or put such an informative and beautiful way of an explanation as you did. Cannot begin to tell you (though I guess this is a start !!!) how much I've enjoyed your reviews and comments. So from your NY Malt Mate - cheers to your Sir.
I've just started imbibing your wisdom, Ralfy; very informative. Thank you. On vacation in 2014 I visited the Glendronach distillery and hand-filled a bottle from 1993. Since then I've discovered a fondness for the Glendronach 15 'Revival' but I also love Highland Park 12. I'm not a very peatey man. I love the sherry finish.
Inspired by your videos I've been sampling the various Single Malts I've purchased, and because I'm an Engineer and I can't help myself I decided to calculate the amount of water to add to bring each Dram I pour to my goal of 30% ABV. I noticed as you were recommending the amount of water you happened to come pretty close to 30% quite often (just a little above 30%). I decided to run through the Algebra, and here's what I came up with: I always pour 35 ml of spirit as my dram. (I have a little measuring glass with graduated marks on it that I use.) I marked a line on my Glencairn with a permanent marker... that gives me guidance when I pour from the bottle. p1 = percent ABV of the bottle p2 = my desired ABV for drinking (30%) m = ratio of pour to add as water m = (p1 - p2) / p2 Example: Bottle is 46% ABV and I want my Dram to be 30% p1 = 0.46, p2 = 0.30 m = (0.46 - 0.30) / 0.30 m = 0.5333 c = amount of Whisky poured w = amount of water to add w = m * c w = 0.5333 * 35ml = 18.666 ml A teaspoon is 4.92892 ml, so the above indicates add: 3.8 teaspoons of water. I use my small little measuring glass, bring it to what is approximately 18.6 ml and dump that in the glass. Sorry that was long. Share or use my simple formula any time, and any way you like. Just simple Algebra. Now I either follow what you do in a video, or if I can't remember the recommendation I just use the amount of water that brings my Dram to 30% and this seems to work really well. Thanks so much! This is an attempt to pay it forward.
+ralfystuff Hoping to entertain a little bit I'm thinking about rigging up a little gizmo that dispenses an amount of water based upon setting a dial and pushing a button. I think it would be a blast. I'd make the dial analog, more like a slide rule than a calculator, and the more Steampunk, the better... (Anyone reading who questions the practicality, keep in mind this is all about fun, and maybe combining some hobbies.) A little RC electric fuel pump controlled by a micro that is measuring weight of a receptacle, or maybe put the Glencairn on the digital scale. Going further: set the Glencairn on the scale, pour some Single Malt (the weight of the pour measured by the gizmo), dial the desired ABV and Single Malt ABV, and push the button. Water is added. If friends come together for a few Dram, this might add some entertainment. A couple of hobbies: homebrew electronics, microprocessor control, and tasting Whisky.
Thanks dear ralfy exellent.. 😊 very appreciated. It's really beginning to build up to an amazing whisky library. I think about this .. This is so much better than any book that has ever been released. And it's available where ever people can surf - at anytime! And the reviews stay online for the future as well. Kids now will in many years time will be able to browse and tap into your wealth of knowledge.That is simply amazing and very impressive in deed. Hats off everyone for the one and only Ralfy and now we all give him a HUGE hand !👏👏👏 👏👏👏👏👏👏👏
Last night the Gentle Glens of Qualicum Beach on Vancouver Island had the first tasting of 2016 at the home of Andy and Maureen Wood. At our meetings the host selects two bottles and typically serves members blind with minimum details about alcohol content while members ask questions to narrow down the whisky, usually a single malt. About our first bottle we were told that it was 45% and a blended whisky. As we tasted it we discovered a beautiful copper coloured nectar that seemed sweeter than any single malt. It was not sickly sweet but had wonderful flavours of vanilla, almond, spices and ginger. This was a whisky that any neophyte could appreciate but it also had great taste that would thrill a malt mate. Several members attempted to guess the malt region in Scotland that was the provenance of this dram. Andy shook his head negatively to all of these guesses. Was it an Irish whiskey? No. Was it Japanese? No. Then I said to Andy “You said this was a blended whisky?” Yes. I said “It's not . . . “ Andy immediately grinned from ear to ear and nodded affirmatively. Let me preface this by saying I have never been a fan of rye whisky. Andy and Maureen had invited us for dinner before Christmas and we had much discussion about whisky and sampled some from his cellar. The subject of Northern Harvest had come up. Jim Murray's rating of the Crown Royal Northern Harvest as number one in the world had recently been publicized but as soon as it was made public it became unattainable in liquor stores here. When I heard the story, I was dismissive. Ya sure I thought . . . a Canadian rye whisky. Not likely. Well I had to agree. This was nice whisky. It was unlike any single malt I had tried. Perhaps it is closest to Glengoyne that has been likened to liquid Wherthers but even richer with more complexity. Andy had begun his search after our supper before Christmas. He was checking online sources and leaving his name at all the whiskey purveyors that he could think of. Finally he was in the BC liquor store in nearby Parksville and asked. They told him to go immediately to the other store in down town 2 km away, where they had just received three bottles. They said they would hold his basket of purchases while he went. When he arrived at the down town store they said he could have two bottles. He immediately snapped them up and returned to the other store with his prizes. By the time he got there to pick up his basket they told him the final bottle had been purchased by an online buyer. Malt heads will be surprised to learn that the price of these bottles was a mere 35 of our sad Canadian dollarettes (tax included). Andy and Maureen were extremely gracious to share a bottle with us. There was frustratingly little detail on the bottle or the box except some flannel about germination of grain beneath the soft prairie snows of Manitoba. There is no information about colour added or filtration. We know nothing of the cask used or indeed the years in the cask. It is probably safe to say, never has a Canadian rye been the subject of that kind of scrutiny by malt heads. Crown Royal is distilled at Gimili Manitoba, a village formerly known for the Gimili Glider (look it up yourself). Gimili is located in the remote inter-lake region in northern Manitoba. I learned last night that Crown Royal was first bottled in 1939 to celebrate the first royal visit and transit of the royal train from coast to coast. Crown Royal has always been considered a premium rye whisky. The new line has only been available this year. I would love to have an evaluation of this whisky by our wizard of malt and malt mentor, Ralfy but unless he returns to our fair shores (he was here for a whisky festival about 5 years ago) I don't think it is likely he will have an opportunity. Maybe he can extend his plans when he visits Utah in 2016 and we can ensure that he gets a taste if not a bottle of his own. PS. The second bottle of the night was 12 year old Auchentoshan. It was appreciated by all but overshadowed by the Northern Harvest.
Hi Ralfy, if you ever have the opportunity to taste a bottle of Michel Couvreur Overaged Malt - a blended malt - in cask strength (53%), don't hesitate. It's a perfect example of sherried Whisky done the "old style". Like a Macallan or so 40-50 years ago. Perfect choice of old Sherrycasks in combination with non-peated and peated Single Malts from Scotland. No chillfiltration and natural color. The Whiskies used are between 12 and 27 years old and it reminds me of a very well made old Glenfarclas. Absolutely worth the money. Happy 2016 from Germany, Thomas
Speaking of BenRiach, I enjoy their Heavily Peated and Port Finished 17yo Solstice. As for my future burial, I'm taking my collection with me by being embalmed with my favorite whiskies.
Chocolate. With the description of this whisky, I would have a small piece of good quality dark chocolate to coat the palate then enjoy a dram. I find a piece of chocolate is good with a whisky matured in a sherry cask. With a more saline tasting whisky I have a small bit of lox (smoked salmon) and a dark bread. It enhances the whisky in a nice way sometimes for a little treat.
+Wade W Cigar. A good delight to go with this whisky would be an earthy damp and deep tasting cigar. Pipe tobacco, anything not cased (flavored) as the variety is endless. A good strong black (maduro) wrapper on a cigar will add sweetness and easily compliment a fine whisky. :)
Hell. Ralfy every time I watch your video it makes me craving for a drum, and yes today it's going to be Gibson's Venerable 18 years old whisky. Cheers my friend. Na zdrowie.
Ralfy, any plans to review Jim Murray's number one for 2015...Crown Royal's Northern Harvest Rye? I bought a bottle and would like to get your thoughts. Thanks MM.
You are spot on with that comment about Glenlivet, i assume you are talking about Nadura Oloroso which i found rather nasty. Also surprisingly lately i tasted a few NAS Macallan's that were also, in my opinion, not good so much so it put me off sherried whiskies. I will give this one a try for sure, i remember liking the 16yo very much.
Love the Benriach 10, and have a bottle of Benriach2001 in the queue. Hey thanks for showing what to do with Glenlivet or Glenfiddich 12, I made some supah dupah liqueurs out of them.
Blimey Ralfy. You have being a cheery soul in this review, anyway on to the Whisky. For some reason I have never got on with, BenRiach. I am wondering if it's because I never quite added enough water in the first place? Thanks for the review Ralfy.
Ralfy - Sterling stuff as always...Malt Mention - Mad Millwall boys in south London enjoying barmy barley mellow moments..!!Couple of talking points for future broadcasts..Granite/whiskey stones - Any thoughts..!!Barrels in warehouses - Do they roll them or do they stay static..??Glenmacadam - 15 and 21 year olds are top drams.. I don't know much about the brand/distillery. Can you enlighten us..Many thanks for your continued effort..
Dear Ralfy: you mentioned Armagnac at a certain point in your review, and I've recently heard something quite alarming about this spirit. That is, that most of the French houses actually "mature" Armagnac in large glass vessels, not oak casks, and that is why one often sees very old bottles selling for a relatively small price. Have you ever heard this, Ralfy, and would you be able to corroborate or deny to any extent? Thanks & best wishes -Michael
Hi Ralfy, big fan of the channel. I have got into single malt whisky over the last year and have been trying to learn as much as possible. I am attending a whisky festival in March (Newcastle Upon Tyne) and was wandering if you have any tips for sampling whiskies at a festival? don't want to blindly try as many as possible as after a few I won't be able to appreciate them! But obviously want to sample Whiskies I may not ordinarily buy.
+Alexander Nicholls . . . it is really down to patiently persevering with small samples and discovering your own system for enjoying what you drink, good luck !
Hi Ralfy, you mentioned in an earlier post that you thought age stated whiskies may go to 500ml bottles (nor 700ml either). As far as I am aware 500 ml bottles are not a legal bottling in the USA. If we are still the largest market, perhaps the bottles will be sold in 375ml?
I just watched a video from a couple of years ago, looks like you've lost a little weight, looking good! I take it this was part of your training regime for Bonneville? Thanks as always for the reviews.
+ralfystuff Nice, started doing the same in the gym myself a couple of years ago and couldn't be happier. It's a little more challenging at our age but still fun. Hoping for some dry salt for you in 2016!
I set myself some whisky New Years resolutions, one of which was to explore some BenRiachs - previously very disappointed by an old 10 YO. Then this review crops up so I managed to get hold of a bottle - thanks. Have you tried the new BenRiach 10 YO? If so, what do you think? Spotted you drinking some Flaming Heart - any chance of a review? I think that it's splendid.
Hello, Ralfy. Nice to see new reviews. But I think, that BenRiach have two times distillation. I didn't find information on their site. BenRinnes have two with have distillations. Low wines from one pot still is going into two spirit stills. But I didn't read about that at the BenRiach distillery.
Ralfy, this is a question not related to this review but I'm curios in what your answer is. Do you have food pairings for drinking whiskey? Say when you have your friends over and your your having a taste what might go good with that? Thanks for what you do!
+ralfystuff I've always been confused by the whisky with food thing. There's no food that I can think of that would stand up to a whisky. It's always going to ruin both.
Ralfy you mentioned non aged statement. What do you think about the new Macallan line and Polly's Cast single malt scotch? Is it worth the purchase? Should I add them to my collection?
+ralfystuff I've only tasted one batch of the A'bunadh, and I think it's pretty good value for money. I've found that the Glenlivet Nadurra sherry matured knocks it into a cocked hat though! The downside being that the Glenlivet is another NAS, and it's like hen's teeth to get hold of :(
Unless you REALLY believe that age doesn’t matter to whisky character, or that its effects are just magically suspended by labels that don’t discuss age to help with product marketing... Those who respect what Ralfy’s doing in standing up for consumer interests need only follow his example to be worthy of the same respect. If you want more, rather than less, information about what you’re drinking and constantly being charged more for, don’t let others fight that battle for you. Boycott NAS! You are not alone! Whisky producers intentionally continue to age whisky for decades AND keep track of its age WHILE losing 2%/year to a process that, only half of the time, they will tell you “makes no difference”. If the industry doesn’t really believe age is “irrelevant”, why should YOU? Those interested in Serge Valentin's take on the state of the whisky nation should check out: "So, how was 2014 at Whiskyfun Towers?" and “2016, ready to roll! (and more on NAS)” on Whiskyfun, and also check out All Things Whisky for NAS debate. Sláinte!
Hi Ralf, have you reviewed the Aberfeldy 12 year? so far it's my perfect younger scotch. I am new to the wonderful whisky world and would love to hear the opinion of a malty mash master such as yourself... Really enjoying the reviews. amazing work...
Ralfy. Smoke coming from the wood? Really? Could you explain that? As far as I was aware, smoke flavours come exclusively from the dried malted peat. What makes you think it is coming from the wood? I would have thought that charred wood gives over sweet burnt toffee flavours but never smokey ones.
+Reb Mordechai . . . toasting and mild charring of wood will generate smoke, some of which will remain in the porous fibres of the wood. Next time you get a chance to smell a sealed recently toasted/charred cask, you will see what I mean. A little smoke goes a long way in a delicate spirit.
+Chandan Singh Look up the batches online. There are some that are great, some just good. Ralfy reviewed it twice (I think). A favorite of mine (44,45, and I want to try 49).
+Brian D I've only tried batch 51 and hence I can't really comment on batch differences. It's not bad by any standards although previous batches might have been better.
Previous does not equal better, they have been varied for many years. I did not know they are up to 51. If you can find a 49, get it. Lots of reviews by release online.
I always like seeing you review cask strength Whiskies because I haven't got around to trying one yet. my local liquor store has a cask strength Glengoyne which looks interesting... have you tried it Ralfy?
red label use to be my staple but the last bottle I had I didn't enjoy it very much looking to switch need some help which is better J&B, Famous Grouse, Bells or any other suggestions?
If blends try 12 year olds like JW Black, Ballentines, Dewars and Bailie Nicol Jarvie (if you can find a bottle!). Reasonably priced single malts could be Glen Moray, Aberlour, Talisker, Glenlivet and Bowmore.
+Damian Erasmus. Yep. It depends where you live I guess. In Australia the blends I mentioned are around $40-$45, while the single malts range from $45-75. We get taxed big time. I could get the same bottles for half the price in the USA.
I like the original camera angle, seeing more interesting scene content, less wall. With the new view, soot on the wall is distracting. Someone mentioned the other view included a "hole." I wasn't noticing it, but you of course could use the Isle of Man plaque, or... try some duct tape.
+Wade W I believe he saves those fireplace reviews for his final review each year. Plus, it's probably not practical, since he needs his cask to use as a table top to hold the bottle.
+MN 45s I wait for the end of the year to enjoy the fireside chat, and always enjoy them. I'm guessing that it is more convenient with the cask close by... but just those fireside reviews :)
hello ralfy..u ignored my comment..any specific reason for that? and cn u plz also write a score for kilchoman machir bay reserve and port charlotte scottish barley heavily peated?
Most dramatic reaction I've ever seen Ralfy have to a dram...and I've seen them all! haha
Always appreciate the added knowledge that often accompanies your reviews Ralfy - even beyond the world of single malts and other fine spirits. Learning something new is never over-rated. Well done.
Always a pleasure Ralfy! I've made arraignments for cremation but plan on having all my whisky in this life, just in case, if you know what I mean. Any whisky left in my cabinet will go to my brother-in-law who is a fantastic person that enjoys good whisky. My remains (ashes) will be tossed off a high bluff that overlooks Lake Superior, where we put my son's ashes back in 1999. When camping I've always practiced "leave no trace" so no marker for me. Be well Ralfy! Sincerely, Ossie
10:28pm here in New York State , tying flies and having a dram of Old Pulteney 17.... stopped tying at the 14:04 mark, thanks Ralfy,I could never , or put such an informative and beautiful way of an explanation as you did. Cannot begin to tell you (though I guess this is a start !!!) how much I've enjoyed your reviews and comments. So from your NY Malt Mate - cheers to your Sir.
This guy is amazing! Thanks for the wonderful lesson and hopefully many more to come!
Really enjoyed hearing you speak about your profession, and relating it to whisky. The detail about cremations was really interesting!
Nose (with water): creamy, slightly toasted marzipan Mouth (with water): rich fruit, slightly sherbety, sherry/fruit combination, slightly spicy, herbal, fresh fruit, fresh brewed tea, grapefruit oil, vanilla Mark: 90
I've just started imbibing your wisdom, Ralfy; very informative. Thank you.
On vacation in 2014 I visited the Glendronach distillery and hand-filled a bottle from 1993.
Since then I've discovered a fondness for the Glendronach 15 'Revival' but I also love Highland Park 12.
I'm not a very peatey man. I love the sherry finish.
That stare at 20:14 to 20:21, that's the cold stare of an experienced malt head being sold a non-age statement bottle by a shifty brand ambassador
Mark Twain: "If I cannot drink Bourbon and smoke cigars in Heaven [then] I shall not go."
20:13 best part :P
Inspired by your videos I've been sampling the various Single Malts I've purchased, and because I'm an Engineer and I can't help myself I decided to calculate the amount of water to add to bring each Dram I pour to my goal of 30% ABV.
I noticed as you were recommending the amount of water you happened to come pretty close to 30% quite often (just a little above 30%). I decided to run through the Algebra, and here's what I came up with:
I always pour 35 ml of spirit as my dram. (I have a little measuring glass with graduated marks on it that I use.)
I marked a line on my Glencairn with a permanent marker... that gives me guidance when I pour from the bottle.
p1 = percent ABV of the bottle
p2 = my desired ABV for drinking (30%)
m = ratio of pour to add as water
m = (p1 - p2) / p2
Example: Bottle is 46% ABV and I want my Dram to be 30%
p1 = 0.46, p2 = 0.30
m = (0.46 - 0.30) / 0.30
m = 0.5333
c = amount of Whisky poured
w = amount of water to add
w = m * c
w = 0.5333 * 35ml = 18.666 ml
A teaspoon is 4.92892 ml, so the above indicates add: 3.8 teaspoons of water.
I use my small little measuring glass, bring it to what is approximately 18.6 ml and dump that in the glass.
Sorry that was long. Share or use my simple formula any time, and any way you like. Just simple Algebra.
Now I either follow what you do in a video, or if I can't remember the recommendation I just use the amount of water that brings my Dram to 30% and this seems to work really well.
Thanks so much! This is an attempt to pay it forward.
+Raster . . . . . . you have probably provided the most original comment EVER on one of my vlogs, many thanks.
+ralfystuff Hoping to entertain a little bit I'm thinking about rigging up a little gizmo that dispenses an amount of water based upon setting a dial and pushing a button. I think it would be a blast. I'd make the dial analog, more like a slide rule than a calculator, and the more Steampunk, the better... (Anyone reading who questions the practicality, keep in mind this is all about fun, and maybe combining some hobbies.) A little RC electric fuel pump controlled by a micro that is measuring weight of a receptacle, or maybe put the Glencairn on the digital scale. Going further: set the Glencairn on the scale, pour some Single Malt (the weight of the pour measured by the gizmo), dial the desired ABV and Single Malt ABV, and push the button. Water is added. If friends come together for a few Dram, this might add some entertainment. A couple of hobbies: homebrew electronics, microprocessor control, and tasting Whisky.
Thanks dear ralfy exellent.. 😊 very appreciated. It's really beginning to build up to an amazing whisky library. I think about this .. This is so much better than any book that has ever been released. And it's available where ever people can surf - at anytime! And the reviews stay online for the future as well. Kids now will in many years time will be able to browse and tap into your wealth of knowledge.That is simply amazing and very impressive in deed. Hats off everyone for the one and only Ralfy and now we all give him a HUGE hand !👏👏👏 👏👏👏👏👏👏👏
Thanks Ralfy for the great presentation . I watch your videos and I learn so many things from you about whisky, here in Cyprus.
Last night the Gentle Glens of Qualicum Beach on Vancouver Island had the
first tasting of 2016 at the home of Andy and Maureen Wood. At our
meetings the host selects two bottles and typically serves members
blind with minimum details about alcohol content while members ask
questions to narrow down the whisky, usually a single malt. About
our first bottle we were told that it was 45% and a blended whisky.
As we tasted it we discovered a beautiful copper coloured nectar that
seemed sweeter than any single malt. It was not sickly sweet but had
wonderful flavours of vanilla, almond, spices and ginger. This was a
whisky that any neophyte could appreciate but it also had great taste
that would thrill a malt mate.
Several members attempted to guess the malt region in Scotland that was the
provenance of this dram. Andy shook his head negatively to all of
these guesses. Was it an Irish whiskey? No. Was it Japanese? No.
Then I said to Andy “You said this was a blended whisky?” Yes.
I said “It's not . . . “ Andy immediately grinned from ear to
ear and nodded affirmatively.
Let me preface this by saying I have never been a fan of rye whisky.
Andy and Maureen had invited us for dinner before Christmas and we
had much discussion about whisky and sampled some from his cellar.
The subject of Northern Harvest had come up. Jim Murray's rating of
the Crown Royal Northern Harvest as number one in the world had
recently been publicized but as soon as it was made public it became
unattainable in liquor stores here. When I heard the story, I was
dismissive. Ya sure I thought . . . a Canadian rye whisky. Not
likely. Well I had to agree. This was nice whisky. It was unlike
any single malt I had tried. Perhaps it is closest to Glengoyne that
has been likened to liquid Wherthers but even richer with more
complexity.
Andy had begun his search after our supper before Christmas. He was
checking online sources and leaving his name at all the whiskey
purveyors that he could think of. Finally he was in the BC liquor
store in nearby Parksville and asked. They told him to go immediately
to the other store in down town 2 km away, where they had just
received three bottles. They said they would hold his basket of
purchases while he went. When he arrived at the down town store they
said he could have two bottles. He immediately snapped them up and
returned to the other store with his prizes. By the time he got
there to pick up his basket they told him the final bottle had been
purchased by an online buyer. Malt heads will be surprised to learn
that the price of these bottles was a mere 35 of our sad Canadian
dollarettes (tax included).
Andy and Maureen were extremely gracious to share a bottle with us. There
was frustratingly little detail on the bottle or the box except some
flannel about germination of grain beneath the soft prairie snows of
Manitoba. There is no information about colour added or filtration.
We know nothing of the cask used or indeed the years in the cask. It
is probably safe to say, never has a Canadian rye been the subject
of that kind of scrutiny by malt heads. Crown Royal is distilled at
Gimili Manitoba, a village formerly known for the Gimili Glider (look
it up yourself). Gimili is located in the remote inter-lake region in
northern Manitoba. I learned last night that Crown Royal was first
bottled in 1939 to celebrate the first royal visit and transit of the
royal train from coast to coast. Crown Royal has always been
considered a premium rye whisky. The new line has only been
available this year.
I would love to have an evaluation of this whisky by our wizard of malt
and malt mentor, Ralfy but unless he returns to our fair shores (he
was here for a whisky festival about 5 years ago) I don't think it is
likely he will have an opportunity. Maybe he can extend his plans
when he visits Utah in 2016 and we can ensure that he gets a taste if
not a bottle of his own.
PS.
The second bottle of the night was 12 year old Auchentoshan. It was
appreciated by all but overshadowed by the Northern Harvest.
+antipodesman . . . wonderful stuff ! and all part of the journey.
4:36 has to be Ralfy moment of 2016! cask strength power!
and u used my malt mention perfect timing ha keep up the good work Ralfy CHEERS.
Hi Ralfy, if you ever have the opportunity to taste a bottle of Michel Couvreur Overaged Malt - a blended malt - in cask strength (53%), don't hesitate. It's a perfect example of sherried Whisky done the "old style". Like a Macallan or so 40-50 years ago. Perfect choice of old Sherrycasks in combination with non-peated and peated Single Malts from Scotland. No chillfiltration and natural color. The Whiskies used are between 12 and 27 years old and it reminds me of a very well made old Glenfarclas. Absolutely worth the money.
Happy 2016 from Germany, Thomas
Speaking of BenRiach, I enjoy their Heavily Peated and Port Finished 17yo Solstice.
As for my future burial, I'm taking my collection with me by being embalmed with my favorite whiskies.
Chocolate. With the description of this whisky, I would have a small piece of good quality dark chocolate to coat the palate then enjoy a dram. I find a piece of chocolate is good with a whisky matured in a sherry cask. With a more saline tasting whisky I have a small bit of lox (smoked salmon) and a dark bread. It enhances the whisky in a nice way sometimes for a little treat.
+Wade W Cigar. A good delight to go with this whisky would be an earthy damp and deep tasting cigar. Pipe tobacco, anything not cased (flavored) as the variety is endless. A good strong black (maduro) wrapper on a cigar will add sweetness and easily compliment a fine whisky. :)
Hell. Ralfy every time I watch your video it makes me craving for a drum, and yes today it's going to be Gibson's Venerable 18 years old whisky. Cheers my friend. Na zdrowie.
I do like the new camera angle. That new wall has more drama and that spot is gone.
That spot always bugged me too
+antipodesman I'd love him to do some reviews outside the bothy and more down on the beach
Ralfy you look well! Radiant in fact! Happy new year!
Ralfy, any plans to review Jim Murray's number one for 2015...Crown Royal's Northern Harvest Rye? I bought a bottle and would like to get your thoughts. Thanks MM.
+Monte & The Machine . . . no plans.
see you soon ralfy and my fellow malt mates
I've got a good dram too... It's the last of a bottle of Lot 41 Canadian Rye...
Had a sister cask of this one, lovely stuff.
I think I own this bottle. It's incredible!
Well that as certainly as given us all something to think about Ralfy......
You are spot on with that comment about Glenlivet, i assume you are talking about Nadura Oloroso which i found rather nasty. Also surprisingly lately i tasted a few NAS Macallan's that were also, in my opinion, not good so much so it put me off sherried whiskies. I will give this one a try for sure, i remember liking the 16yo very much.
Love the Benriach 10, and have a bottle of Benriach2001 in the queue. Hey thanks for showing what to do with Glenlivet or Glenfiddich 12, I made some supah dupah liqueurs out of them.
Blimey Ralfy. You have being a cheery soul in this review, anyway on to the Whisky. For some reason I have never got on with, BenRiach. I am wondering if it's because I never quite added enough water in the first place? Thanks for the review Ralfy.
Well done Ralfy! Now you'll have grave robbers roaming around Scotland searching for old bottles of whisky to sell on Ebay......
What about adding liquid smoke to a bad bourbon? How much would you add, not to make it even worst?
Ralfy - Sterling stuff as always...Malt Mention - Mad Millwall boys in south London enjoying barmy barley mellow moments..!!Couple of talking points for future broadcasts..Granite/whiskey stones - Any thoughts..!!Barrels in warehouses - Do they roll them or do they stay static..??Glenmacadam - 15 and 21 year olds are top drams.. I don't know much about the brand/distillery. Can you enlighten us..Many thanks for your continued effort..
love your reviews. cheers from nyc.
Jajajaja, excellent review. A lot of laughs from this one, great to see unedited, unscripted Ralphy moments.
10 bottles for my son and 10 bottles for my son-in-law the rest for the wake
Hey Ralfy, what do you think of the new Norlan glass kickstarter?
+spinycrayfish good luck to them, . . . it may be expensive to buy !
Dear Ralfy: you mentioned Armagnac at a certain point in your review, and I've recently heard something quite alarming about this spirit. That is, that most of the French houses actually "mature" Armagnac in large glass vessels, not oak casks, and that is why one often sees very old bottles selling for a relatively small price. Have you ever heard this, Ralfy, and would you be able to corroborate or deny to any extent? Thanks & best wishes -Michael
Hi Ralfy, big fan of the channel. I have got into single malt whisky over the last year and have been trying to learn as much as possible. I am attending a whisky festival in March (Newcastle Upon Tyne) and was wandering if you have any tips for sampling whiskies at a festival? don't want to blindly try as many as possible as after a few I won't be able to appreciate them! But obviously want to sample Whiskies I may not ordinarily buy.
+Alexander Nicholls . . . it is really down to patiently persevering with small samples and discovering your own system for enjoying what you drink, good luck !
Hi Ralfy, you mentioned in an earlier post that you thought age stated whiskies may go to 500ml bottles (nor 700ml either). As far as I am aware 500 ml bottles are not a legal bottling in the USA. If we are still the largest market, perhaps the bottles will be sold in 375ml?
+Dustin Tanski (LoBow) . . . if Producers can do it, they will !
You should try Cardu gold reserve, single malt, very palatable.
Pleasure watching your reviews! Have you tried the Benromach Hermitage Finish? And if so, is it any good? Have a god one
+TheMikkelfl1 . . . not a version on BenR that I have encountered yet !
I just watched a video from a couple of years ago, looks like you've lost a little weight, looking good! I take it this was part of your training regime for Bonneville? Thanks as always for the reviews.
+ChrisP978 . . .it is, at the gym doing old-school compound progressive overloads.
+ralfystuff Nice, started doing the same in the gym myself a couple of years ago and couldn't be happier. It's a little more challenging at our age but still fun. Hoping for some dry salt for you in 2016!
I set myself some whisky New Years resolutions, one of which was to explore some BenRiachs - previously very disappointed by an old 10 YO. Then this review crops up so I managed to get hold of a bottle - thanks.
Have you tried the new BenRiach 10 YO? If so, what do you think?
Spotted you drinking some Flaming Heart - any chance of a review? I think that it's splendid.
+Gary Benson Thanks for the recommendation Gary.
You should try Cardu gold reserve, single malt
Hello, Ralfy. Nice to see new reviews. But I think, that BenRiach have two times distillation. I didn't find information on their site. BenRinnes have two with have distillations. Low wines from one pot still is going into two spirit stills. But I didn't read about that at the BenRiach distillery.
+Wayfarer8 check out the details on a similar botttling, www.thewhiskyexchange.com/P-30623.aspx
+ralfystuff thank you, there's no such sign on bottles in Russia. Thank You for answer. That's really interesting fact.
Ralfy, this is a question not related to this review but I'm curios in what your answer is. Do you have food pairings for drinking whiskey? Say when you have your friends over and your your having a taste what might go good with that? Thanks for what you do!
+Jack Wood I never have whisky with a meal. Whisky pairs well with oatcakes and slightly sweetened strong coffee.
+ralfystuff I've always been confused by the whisky with food thing. There's no food that I can think of that would stand up to a whisky. It's always going to ruin both.
Ralfy you mentioned non aged statement. What do you think about the new Macallan line and Polly's Cast single malt scotch? Is it worth the purchase? Should I add them to my collection?
+HASECO1 . . . not on my shopping list !
+ralfystuff Thank You ralfi
great review!!
hey Ralfy have you heard of Smokey goat blended whisky? it just popped up in my local store. it advertises itself as an islay blended whisky.
thanks for the info
Ralfy, what is your opinion on the Aberlour a'bunadh? It is the only NAS I will buy and I feel it is good value for money most of the time.
+ByKindPermission . . . still decent, but tastes 'younger' these days.
+ralfystuff I've only tasted one batch of the A'bunadh, and I think it's pretty good value for money. I've found that the Glenlivet Nadurra sherry matured knocks it into a cocked hat though! The downside being that the Glenlivet is another NAS, and it's like hen's teeth to get hold of :(
Unless you REALLY believe that age doesn’t matter to whisky character, or that its effects are just magically suspended by labels that don’t discuss age to help with product marketing...
Those who respect what Ralfy’s doing in standing up for consumer interests need only follow his example to be worthy of the same respect. If you want more, rather than less, information about what you’re drinking and constantly being charged more for, don’t let others fight that battle for you. Boycott NAS! You are not alone!
Whisky producers intentionally continue to age whisky for decades AND keep track of its age WHILE losing 2%/year to a process that, only half of the time, they will tell you “makes no difference”. If the industry doesn’t really believe age is “irrelevant”, why should YOU?
Those interested in Serge Valentin's take on the state of the whisky nation should check out: "So, how was 2014 at Whiskyfun Towers?" and “2016, ready to roll! (and more on NAS)” on Whiskyfun, and also check out All Things Whisky for NAS debate.
Sláinte!
+Malt454 Agree. Boycott NAS!
Hi Ralf, have you reviewed the Aberfeldy 12 year? so far it's my perfect younger scotch. I am new to the wonderful whisky world and would love to hear the opinion of a malty mash master such as yourself... Really enjoying the reviews. amazing work...
+Krooks44 . . . review in the archive (WR184) for an indi version. Official bottling is ok if not too caramelised.
New camera or lighting? Makes you look younger
I am curious to know what you think about the afterlife, Ralfy! :)
+Magnus Sletten . . . much reality lays beyond the limited range of our mortal senses.
opinion on benriach 16?i was thinking to pick up a bottle
+neon black . . . last taste was . . . bland !
Ralfy. Smoke coming from the wood? Really?
Could you explain that? As far as I was aware, smoke flavours come exclusively from the dried malted peat. What makes you think it is coming from the wood? I would have thought that charred wood gives over sweet burnt toffee flavours but never smokey ones.
+Reb Mordechai . . . toasting and mild charring of wood will generate smoke, some of which will remain in the porous fibres of the wood. Next time you get a chance to smell a sealed recently toasted/charred cask, you will see what I mean. A little smoke goes a long way in a delicate spirit.
Hey Ralfy! Seeing as you mentioned non-age statement again, what are your thoughts on Aberlour A'bunadh?
+Chandan Singh . . . decent, but tastes younger than it used to, but remains a good choice if water is added to cut the heat down.
+Chandan Singh Look up the batches online. There are some that are great, some just good. Ralfy reviewed it twice (I think). A favorite of mine (44,45, and I want to try 49).
+Brian D I've only tried batch 51 and hence I can't really comment on batch differences. It's not bad by any standards although previous batches might have been better.
Previous does not equal better, they have been varied for many years. I did not know they are up to 51. If you can find a 49, get it. Lots of reviews by release online.
I always like seeing you review cask strength Whiskies because I haven't got around to trying one yet. my local liquor store has a cask strength Glengoyne which looks interesting... have you tried it Ralfy?
+HillaToppa 90'z . . . have heard mixed reports on younger cask strength Gleng's try whiskybase.com for recent reviews.
***** Will do. Cheers Ralfy and happy new year, keep the malts comin' =)
red label use to be my staple but the last bottle I had I didn't enjoy it very much looking to switch need some help which is better J&B, Famous Grouse, Bells or any other suggestions?
Are you asking about blends only, or affordable single malts?
If blends try 12 year olds like JW Black, Ballentines, Dewars and Bailie Nicol Jarvie (if you can find a bottle!). Reasonably priced single malts could be Glen Moray, Aberlour, Talisker, Glenlivet and Bowmore.
Bailie Nicol Jarvie is 8 yo but great value 😀
+Sven Lancaster thanks for the suggestions I forgot to add that I'm a student so yip something that is student budget friendly 😁
+Damian Erasmus. Yep. It depends where you live I guess. In Australia the blends I mentioned are around $40-$45, while the single malts range from $45-75. We get taxed big time. I could get the same bottles for half the price in the USA.
any chance we could see your whiskey collection. It looks as if you have quite a bit.
+saterjason . . . some of it is in the vlog archives.
Ralfy is there any way to contact you?
excellent
Are sherried whiskies ever peated?
+antipodesman . . . yes, check out Laphroaigs, Bowmores and Lagavullins.
+ralfystuff Not the answer I expected. I learned something new.
+antipodesman Yes. Kilchoman Loch Gorm springs straight to mind, and I've tasted sherried Laphroiag.
+ralfystuff *novice alert* are taliskers also sherried? they seem quite different from most islay whiskies.
+Ruben de Klerk
The Talisker Distillers Edition is finished in Amoroso-Sherry Casks. There a lot of peated Sherry-Whiskys out there.
Have you ever considered reviewing a Swedish single malt?, such as : Spirit of Hven and Mackmyra. :)
+Ivar And . . . Mackmyra review in the archives !
My two favorite topics. Do you still work for an undertaker?
I like the original camera angle, seeing more interesting scene content, less wall. With the new view, soot on the wall is distracting. Someone mentioned the other view included a "hole." I wasn't noticing it, but you of course could use the Isle of Man plaque, or... try some duct tape.
Can you do more reviews by the fireplace Ralfy? Always nice to see the fire. Nice review as always. I always get a bit thirsty after :)
+Wade W I believe he saves those fireplace reviews for his final review each year. Plus, it's probably not practical, since he needs his cask to use as a table top to hold the bottle.
+MN 45s I wait for the end of the year to enjoy the fireside chat, and always enjoy them. I'm guessing that it is more convenient with the cask close by... but just those fireside reviews :)
Verified unedited!
And only 707 bottles (Batch 11)!
+gerwin pot Only?
Some guy just paid $36 000 for a 50 yo glenfiddich in vancouver near where i lived, he camped out side the store for 4 days lol
hello ralfy..u ignored my comment..any specific reason for that? and cn u plz also write a score for kilchoman machir bay reserve and port charlotte scottish barley heavily peated?
I'm drinking a Port Charlotte as I viewed this, my god its a lovely dram. :)
Ralfy it looked like your water had "Scotch Mist" in it.
+Ross Fudd . . . very slightly, from cask wood oil, proteins and a little barley oil.
hello ralfy...i wrote 2comments under your previous review567....firdt is a request cum question...second is a question..can u please answer them
Don't know if you've heard of this Distillery yet but it will be fun waiting to try a dram or two!
ua-cam.com/video/3DoZnt2B2mI/v-deo.html
Third
Wow, staying away from this one.
frist
I tried whisky and it tastes like shit