ralfy review 773 - Benriach 12yo Sherry Wood @ 46%vol:
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- Опубліковано 14 жов 2024
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Have been curious about this for a while, it's maybe the most often-suggested affordable heavily-sherried Scotch after GlenDronach (and maybe Glenfarclas), thank you for going through some of the more popular choices, always good to hear your opinion on them.
D W …Don’t forget macallan 12. Also maybe not as strong in flavor but aberlour 12, glengoyne 12 & tomatin 12. All affordable.
Ralfy, Very pleased you reviewed this expression! I excitedly sought this out this past Autumn and at first was stunned at the sharpness of it. I was expecting a more Glendronach 12 like malt. This was advertised as more "Sherried" than the discontinued sherry 12 but I found it "sherry Lite!". It was by frustration that after adding a heaping teaspoon of water and accidentally leaving it for 45 minutes that I discovered a truly delightful experience! You have taught us to not give up and give time to experience development. I was so surprised at first but pleased at the end! Thank you for sharing your experience! I am glad that I have added this to my collection even if I didn't feel that way at first blush!!!
. . . .happy to help with the malt-moments !
The previous bottling of BenRiach 12 Sherry Wood, from 3 or 4 years ago was fantastic. I felt it easily stood up to Glendronach. Might even have been better. I do wish I'd kept a bottle.
Was it better than the current one? I can get the older red bottling and the even older white tube. So the question is should I or should I wait for the new 2018 bottling to be available
@@darrak1 Haven't tried the current one, so I can't say. But if you can pick up a bottle of the old one (the tube and label had a picture of the warehouse and said "matured in sherry wood" at the top), then just do it.
Agree. The previous one, is a mix of purely 12 years of maturation in PX and oloroso. So it’s more sherried. The new one is a mix of pure 12 years sherry maturation, PX finishing and Oloroso finishing.
Adds that handcrafted boutique feel to the video Ralfy no worries
Microphone working very well. I could hear quite a few birds chirping in the background
Use of sherry syrup is a bit disturbing in barrels, can you make a video exploring this?
Ralfy lad...when you interrupt your presentation, your supposed to say "one moment please" , just like Big Clive! Brilliant presentation. Thanks.
i swear I'd love to go have a couple drinks with those two
Holy crap, that's my malt mention! Cheers, Ralfy! I'll pour some BenRiach tonight :D
This is a great dram. My favorite 🥃
Hi Ralfy, did you ever reviewed the Port finish of this 12, Importanticus Fumosus?
Lions and tigers and mosasaurs, oh my!
There are, as I'm sure will be in one of the later extras, a lot of different kinds of sherry.
The ‘white‘ sherry was probably a Fino of a Manzanilla sherry (very light, very dry). As a general guide, sherry becomes darker the older and more oxidized it gets. The sweetness is a result of ›manipulation’ during the ageing process of the Palomino grape sherries, the Pedro Ximénez typea are naturally [very, very] sweet.
Or it could have been a Palo Cortado - yummm!!
Enjoyed the review, as usual. Just thought I'd mention that the poison you mentioned the occurs in apricot and peach pits is Arsenic, not Cyanide. Cheers, Ralfy!
A lesson in patience with your bottles and your drams.
There is no extra Carbon atom attaching to the Ethanol molecule while distilling. The extra Carbon atom is there before. It is in the wash already. This alcohol is called Propanol. You just take them into the distillate additionally when your distillung to fast.
. . . thanks for the info:, appreciated.
With makers perhaps worried about being scolded for adding caramel now, do you worry some are resorting to syrupy cask finishes to achieve similar results in a roundabout way?
. . . I am aware that makers can add caramelised sherry in cask-prep syrups (Paxarette-nuveaux) into casks as part of preperation for spirit maturation, . . . and not have to declare it as 150a as, strictly speaking, they are not adding 'colouring' !
I still have a bottle of the old version of this.
Bothy door must be open. Tuneful birds and explains the bathing fly
I have a bottle of importanticus fumosus put back. This almost tempted me into opening it. Strength.
I member the 15yr version not so long ago.
Yes, of course sherry can be white (i.e., finos and manzanillas) as can be certain ports (i.e, sercial and malvasia fina). Delicious.
Hey Ralfy is it classic Glencairn or it is other glass ? it is looks like little bit bigger
Add a fly to yer whisky!🦟
Ralfy, you must allow it to open up! I swear it changes a bunch over a month or two.
. . . the bottle has been open six weeks !
@@thewhiskybothy ah, fair enough! Must be down to batch variation, then :)
if I try this neat, will it take the hair off my chooker?
Happy Malty Monday Dear Sir!
Yup, the mike works :)
Found this one lacking/disappointing in flavour,when i tried it...shame.Trying 10 Classic next...high hopes!!😁
Been hearing good things about their port finishes but older BR are getting too pricey in my opinion.
BravingTheOutDoors I purchased on auction but haven’t opened yet a Benriach 15 px sherry. As for the standard 10 yr old, used to find it for $30 two yrs ago. It’s now @$60..crazy!
Ralfy have you tried the old Benriach 15 PX sherry ? If so did you like it?
. . . not tried it yet !
I tried the Benriach 15 PX some years ago - I liked it - the combination of bourbon barrels and sherry casks resulted in something resembling what we in Australia call "creaming soda" - think Vimto with a lump of ice cream melting into it.
“Squeak & Pop” the beginning of pleasure or perhaps pub’s name
(As a peaty fan that i am) If i would of end up in an island (Tom Hanks style ) i would like to have a bottle of Glendronach The Hielan.... that is how much i like The Hielan....
Ralfy, you seem to have forgotten to mention It’s Rachel Berry’s creation, a woman master distiller!
I am very curious to compare this to the previous version, just to experience the diffrent flavor profile maybe? Woman do taste differently....
. . . Distillers want the blenders to be 'high profile' when it should be the quality of casks. Beware of 'theatre' in distilling circles promoting Industry personalities related to product rather than product related to customers..
When are you going to review glendronach 18?
. . . no plans at the moment !
ralfydotcom I hope you put it on the list!
he just did!!!!!
Wow that whas fast! Tnx!
Cant belive im going to say this but in this case, if they bottled at a lower strength they would probably sell more as less experienced people wouldnt be put off by the harsh arrival
Let me get this straight: This Ben Riach fellow is involved in a three-way with a couple of "Sherri's", yet he is somehow ill tempered?
. . . yup, it happens !
A fly in your water? Did it taste like chikin?
I suppose that white sherry was a Fino: en.m.wikipedia.org/wiki/Fino
I try not to eat cherry stones because of the cyanide, but also because it's nearly physically impossible to chew/swallow. ;)
Chew --> Impossible
Swallow --> Easy joke
@@un.uomo.assetato This is no joke. Try it yourself.
Phantom power
Colour means nothing to me now my glen grant 20 is pretty nice and has a very light straw colour. Sometimes in a blind tasting it helps like pink can tell you its port but so can your nose
Good explanation of hot spirit.
fly in water.!!.....can make a dram.
🎙️👍
Second?
first
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. . . Verified as First !
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