what happens to VODKA in a WHISKEY BARREL???
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- Опубліковано 6 вер 2024
- Several months ago, Rex and Daniel filled some whiskey barrels with vodka. How will it taste compared to bourbon, rye, malt or corn whiskey? What will they find when a "probe" camera lens goes spelunking into a full whiskey barrel? Let's crack it open and find out.
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outro song by, DJ Quads - Millionaire
![We accidentally hacked a whiskey and it got 74% better [WHISKEY SIN COUNTER: 253]](http://i.ytimg.com/vi/4DPxdIsxNSk/mqdefault.jpg)
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In Poland aged vodka (wódka) is called starka.
According to wiki:
Tradition had it that at a child's birth, the father of the house poured large amounts of home-made spirits (approximately 75 proof) into an empty oak barrel, previously used to store wine (usually imported from Hungary at that time and hence called Węgrzyn, or Hungarian). The barrel was then sealed with beeswax and buried, only to be dug out at the child's wedding.
I really like that kind of idea
That sounds incredible. A Polish friend of mine is engaged, and I hope his parents have some in production.
@@ethanschenck9714 Don't think so. This is an old noblemen tradition and is not practiced these days, however I cannot imagine wedding in my family without good moonshine. On my brother's wedding there was a moonshine similar to starka, aged in wooden barrels, superb and smooth, tasted like 'd have 25% but is was classic 40%. On my cousin wedding moonshine were a new-make, really nice herbal taste like gin but with no bitterness or long lasting finish, really smooth as well.
@@mrmacguff1n I know that many people make heavy meads with that idea for children or grandchildren. Strong mead should be matured for at least few years and good polish meads could age for 50 years.
en.m.wikipedia.org/wiki/Starka I am from Lithuania and local Starka has a lot of herbal notes - this is not pure aged alcohol.
I kinda want them to bottle aged vodka as Old Silly Goose, now.
silly old goose
Lmao thats perfect
the editing, oh the editing.
You mean soft core porn.
Hey I'm internet famous! I'm glad you guys like the Goose. I can't wait to see it in person.
Hopefully they can get a bottle to you as a thank-you
I had no idea John Cleese looked so much like a goose, but he really does.
John Cleese is in Fable 3
Where can we find more of your illustrations????????
They don't seem to realise the Monty Python Goose Step/Ministry of Silly Walks reference (although maybe I'm making a connection that isn't there..... 🤔😂)
Rex in disgust: "Something smells like a musty funk"
Me, as a rum drinker: "oh yeah baby, that's the good shit"
funky rum is so good 😫
Barbados funk or Jamaica funk?
@@Caseyuptobat Jamaican all the way bby
I will never understand this
@@TheAyanamiRei Think of funky rum as kind of the rum equivalent of really smokey, peaty scotch, very much a love it or hate it kind of deal.
"Not quite moldy" is the best not-quite-compliment I've ever heard.
Whenever I hear that you guys are out of glasses I always think “You guys host whiskey tastings and sommelier class from one of the largest whiskey collections in the world. Why do you only have FIVE GLASSES?”
BYOC
They forgot to turn on the dishwasher.
@@greg9403 Yes, it's not that they don't have more glassware, it's that they don't have any CLEAN glassware. lol
I don't even drink whiskey, bourbon, or vodka. But I really like this channel.
Same here😂😂😂
Y'all are missing out.
Im a tequila drinker. But this channel is awesome.
Bourbon is a kind of whiskey :)
Same here though I'm a beer guy
Kudos to the editor. He's the third character to your videos now and I couldn't be happier. I didn't think I could enjoy this channel anymore but you pulled it off. If this is what our 30-second ads are getting us then I'm good.
Curious, what was the base ingredient for the vodkas? Although vodka is fairly neutral the base ingredient does provide slight nuances of aroma and flavor. Potato tends to be smoother, rye tends to have a wee spice, wheat can have honey notes..... But, I am guessing a vodka after 6 months in a cask in Texas whatever the base ingredient is may be irrelevant 🥃 .
It was corn!
Fun fact: to my best knowledge, the laws in Ireland are that it has to be 3 years and a day, simply because in Scotland it only has to be 3 years, and by it having to be aged 1 day longer to be whiskey, they can say Irish whiskey is better than scotch whisky. (This is just what I remember from a tour around Bushmills, feel free to correct me if I’m wrong)
Really?!?!?! That’s awesome!!!!!!
Holy hell, the editing on this video is phenomenal! It's always been good, but something about the editing in this episode is masterful.
I can tell the editor has so much more time on his hands for these, and I love every single edit they make. Oh my lord.
"Very Silly Goose" Looking forward to getting a bottle!
Dude has anyone else gotten the ad for "the most funded whisky glass on Kickstarter" they look at that glass like some mathematical anomaly that hasn’t been able to be solved for 200 years
"Fancy Dan" and "Hands" sound like straight up old timey gangster names.
Or horse names
Fascinating! I've been told that 1 year of barrel time in the Caribbean is roughly comparable to 3 years worth of aging in Irish/Scottish weather conditions because of the higher temperatures.
Next time you guys are in Portland, I'll take you to the Bull Run Distillery (maker's of the amazing Oregon Single Malt) where they have a really flavorful vodka, and a Starka, which is their vodka aged for a year in pinot noir barrels. Both are great for drinking neat, or in cocktails!
So is the whiskey entry proof vodka watered down to get to 120 proof?
This seems like a great way to demonstrate the effect of the spirit vs the cask. Could someone do this to test cooperages & the cask quality? I know a new craft distillery couldn't, but i could see an old established brand with years of stock doing this to prove a potential new supplier.
I don’t know how to describe this that well, but every time Daniel goes into an in-depth description of something his right shoulder lifts up a little.
Av never noticed that but am gonna notice it every time now
I know silly goose vodka was just some fun thing for the tasting room but I'm feeling line coming out of fun things. A Silly Goose Gin, Silly Goose Technical Whiskey, and any other fun and not super serious idea's to tryout?
Maybe a Krupnik? There's a distillery in my hometown that specializes in it, and it is a tasty beverage. (basically a honey and herb infused grain spirit)
There is a company in Oregon putting out a barrel aged vodka like this and it is FANTASTIC. I never thought I would be happily sipping a glass of straight vodka with a big round ice cube. It was so fun good
In Norway they age vodka in cherry cast (aquavit) oak cast gives vanilla taste because of the wood base, if you distill oak wood you'll get ethyl vanilin (common vanilla extract used in pastry)
Vanilla icing with wood char. That sounds like a 90's cover band billet.
Or an 80s hair band?
Holy crap. Love the new edits. My thoughts and what I saw align. Thanks for the laughs, much needed.
I was waiting for a" bung hole" joke when inserting the lens
Yes, it should be mandatory for any colonoscopy of this caliber.
Fletch reference was good!
My mind is absolutely f&#$ing blown from that probe camera footage. Like, that was some actual, serious scientific knowledge gleaned from viewing that. Thank you! Also, if y'all could invite me over to lick the probe camera after the next time you run it through a barrel like that, I'd appreciate it.
Before or after the rex probe Ha
Oh Lord Rex chose the perfect time to buy that probe, must be almost time for his yearly colonoscopy.
Daniel don´t refuse the man last request for a probe in his glory hole :P
Totally appropriate for those "smelly DElights" I had to backtrack to hear properly as "some LED lights."
You described light whisky as "simple, basic, and thinner"... That is the flavor profile that I prefer. My experience is quite limited, but my impression of those "better" whisky brands has so far been disappointing. When whisky begins to have depth and layer upon layer of different flavors I am reminded of the recipe that calls for a turkey to be stuffed with a duck that is stuffed with a chicken. It is just too much for me. Someone with taste like mine would give Richard Paterson nightmares. A suggestion for you; PLEASE fill a barrel with a 90 proof distillate made from heritage corn and let it age for six months. It is something extra special. You will be glad you did.
but what if you let the 191 proof down to reduce the alcohol burn (and change the flavour profile), because it seemed like the high amount of alcohol was one of the main things getting in your way. It would also be interesting to see both of them compared at the same drinking proof, so that you can see more what effect entry proof has, as the starting material was otherwise the same, and thus the amount of added water (minus water lost in the angel share) would be the same as well if they're both brought to the same proof.
"Various chemical chemistry reasons" sounds legit. 😁
Glad to see La Crosse can keep coming up with more things to drink! Still has the worlds largest 6-pack!!
Rex and Daniel. Have you guys ever heard of Far North Spirits? They have vodka distilled from rye that has some unique flavors compared to normal vodka. As well as they have a whiskey line you may be interested in. Far North Spirits is out of Hallock MN
Where can i buy a small barrel like the ones used in this episode?
I would love to see what would happen to some of the mead that I make if i put it in there?
Such a magnificent episode! The editing was on point! For those who don't know me, I hate that term, and yet I've just used it. That's how much I loved the editing. Then the subtle yet brilliant uses of Monty Python and Fletch references to and complexity just like a fine whisky. Truly magnificent!
That silly goose label looks a lot to me like a certain "ministry of silly walks" picture
Nightside Distillery in Edgewood, Washington has been doing this for a while. They call it Whodka.
The only vodka I've ever had that was interesting was called fog point by hanger one. It was legit amazing. A complex and evolving flavor. Very interesting.
I'm about to finish a 2liter barrel I filled with whiskey & campari, really tempted to put a weird vodka in it afterwards now. Also, Marris Otter whiskey? Y'all barleywine fans? #bil
One of my current experiments is Oakygoaty. Taking cheese whey, fermenting it with sugar (no added water), distilling in a pot still (usually 120-140 proof) which gives me Goatka. Then I age over toasted oak chips. Even at a month old, it's smoother than Maker's Mark 46! Have made some Wheysky (whey, corn, and barley malt syrup) that has been aged over toasted oak. The Boobon is currently fermenting (whey, corn, malted barley and malted white wheat). Curious to see how it distills... Having fun with using the leftovers from artisan cheesemaking. Have had a couple Master Distillers very surprised by the smooth, clean flavor.
Fellas- your facial expressions, hand gestures, diction; syntax: It's like I'm watching two cheerleaders dressed as lumberjacks.
Carry on!
"probe me" -- so he really meant "gooses".
i was like, he's not gonna say it, he's not... he is
Are you gonna be selling that aged vodka? The lower proof one sounds amazing, I'd love to try it!
Really, really cool video! Love the tangents that explain the rich complexity that is the entire whiskey process. Very intelligent conversations and extremely concise and well formed explanations that are easy to understand for any level of whiskey enthusiast. Always look forward to these videos!
Also, Rex looks like the oldest millennial in the world.
I did an experiment like this a few years ago. I had the barrel from one of the Wasmund barrel aging kits that I had previously used (quite a small barrel). So I had previously used it to age the Wasmund's rye that came in the kit which I left in there for 9 months. I later got it into my head to try another experiment with the barrel and used 100% rye vodka which was being sold by a UK supermarket chain called Waitrose. I think it was 100 proof going in and left it for about 4 months. Like your example it did pick up quite a bit of colour and flavor influenced by the barrel and it's prior use. Actually turned out quite tasty, but as you say simple and I largely used it for making cocktails.
The Cardona distillery in New Zealand has some really nice vodka. Its distilled from malts making it more expensive to produce but I think I remember it having a really nice banana bread taste!
In Quebec we have some distilleries making old gin. It's only gin aged in whisky barrels. We have acerum too, it's like a rum but instead of sugar canes it's made from maple syrup then aged in oak barrels
There is a craft distillery in the Fingerlakes of New York that has a barrel aged Gin. The first time I tried it, I was blown away at how good it is. it is softer in the mouth, sweeter, and the most fantastic vanilla flavor along with all the Gin spices. If I thought it would make it onto the channel, i would send a bottle.
Best episode simply because of that probe camera, Splooosh
Love the Ministry of Silly Walks, uh, I mean 'Goose' label
I was worried the visual reference was lost on most people LOL
Ah, the poor fool who knows nothing of the Python. So sad
ua-cam.com/video/eCLp7zodUiI/v-deo.html
It was not list saw the lable and instantly knew the reference.
The La Crosse distillery is working on a full whiskey from what I was told. Their distillery is a pretty nice date night spot for my area
Nice Fletch reference. As soon as you said it I immediately thought: "Moon River!"
13:15 Perhaps you guys can make prints of that image. There is just something very fascinating about what the wood looks like under an alcoholic lens. No pun intended.
I'd be happy to hang that on my wall.
If you're going to bottle a vodka to provide to non-whiskey drinkers at your distillery, you should also consider doing a rum? Why? Because rum is the most versatile spirit for mixed drinks. There are entire economies in the Caribbean based on serving rum mixed with citrus juices to visitors - and the British empire was also based on combining rum and citrus.
I wonder what spirit distilled from potatoes (pot still), aged in a cask would taste like.
Just insane what color you get from 6 months!
What a great channel you guys have! I have been lost in here watching videos all day! Thank you!
I've aged overproof vodka in little barrels a few times. My current most-anticipated one is a little 5-liter that's being "prepared" by aging red wine - it'll get filled with 100-proof vodka after the wine has been emptied out.
I have a feeling Fancy Dan behind camera have same amount of fun as guys in a front. :D
Thanks to this video I now know there is a distillery 45 minutes away in lacrosse. Idk if it's any good though
That is a damn fine label!
At six months there are other variables taking place other than Texas temperature swings. The ratio of wood to spirit also concentrates the color and flavor in a short time. 5 gallon barrels have a higher wood to spirit ratio.
Most bourbons are proofed down after aging and before bottling, both to stretch the product for better profit margins, but also maybe(?) to improve the flavor balance. Curious what proofing down with water after aging would have done to your tow vodka experiments' taste profiles.
Thank you, editing guy, for the mmmmMMMMM so good and tasty.
I have a question for you guys: what’s the difference between moonshine and new make? Is it just that new make is gonna end up in a barrel and moonshine is gonna get bottled? Or is there something more?
Home made vodka aged in oak barrels becomes STARKA - one of Lithuanian national drinks.
I always thought there should be a whiskey named hair of the dog with a bottle label of an antique painting of two hunting dog fighting. I'm just saying.
Is it true some Canadian whiskeys blend their stuff with neutral grain alcohol that has been aged before watering it down?
I was once gifted a vodka that was age in a sherry barrel for two years in which the barrels were stored on a ship. It was also quite dark and had a heavy wood and sherry aroma. It wasn't for me but when I poured some for friends, experienced booze heads, I had to let the bottle go around to proof it was not a whisky.
So glad I can start watching this channel again because with you dudes being apart I just couldn’t get into it. You gentlemen are great though and nothing negative meant by that just this old guy really likes your interactions and I have missed that a lot. Good health and all the best to you and yours!
Love the premise for this video. Good job guys!
Well, in the republic where I live, one company actually produces one particular brand of vodka, which they age in whiskey oak barrels. They still call it "vodka", which is correct. And that ageing changes the colour of the drink to whiskey-ish, and the taste of it so much changes as well, so that the liquor tastes similarly to whiskey, in a way. It's much easier to drink than regular vodka, but then it's so easy to get so drunk :) I don't know for how long they age their vodka, though, but essentially, they do the same as you did for this video.
As for the colour ... well, barrel size matters as you have more wood surface per quart in a small barrel. Hence Laphroig quarter cask being way more mature in taste than the 10 year variant despite sitting in the barrel for only about 6 - 8 years. A normal barrel has around 190 - 200 litres. How much was your little barrel?
Haven’t been following along recently but still supporting, and watching this makes me miss keeping up with the Tribe. Guess it’s time to start watching every video I’ve missed
Awesome experiment. Really cool for those of us interested in the science of distillation and aging. Thanks!
Woke up from a stupor and I’m early for once, nice
J.M. Verlaat but, was it a drunken stupor?
I haven't gone to bed yet.
@@Crazt Good, because sleep is for the weak.
same
Dammit... Did not expect to come out of this wanting a bottle of vodka! Ya Silly Gooses!!
Can you add sugar Cane (technically wood) and/ any type of would you want? If not the barrel planks could you just drop a chunk of wood in the barrel for a few months? (Until you reach a flavor you like)
got a bottle of stoli(stolichnaya) vodka tonight and this random thought came to mind; is it possible to turn vodka into whiskey. searched it up via yt and voilà, this gem showed up first. love y’all’s channel. opened my eyes to a WIDE variety of interesting whisk(e)y i very much love to try one day, cheers 🍻
Good video. Very educational 👍🏻
"killing me softly" I died😂
That ending lol, I had kinda figured that that’s what it was used for, or rather most typically used for.... the look on Daniels face though 😂😂😂
Check out Black Cow Vodka...hands will love it.
good to see you guys sharing space again!
I wanted to see them proof the 191 down to 125 and see what the change is between proofing before or after the barrel
Whiskey Tribe- Your explanation of lesser proof distilling was very helpful for me to understand better where the whiskey flavors come from. Have you ever sampled the distillate before it is put into barrels for aging?
Thank you guys, for doing this experiment and sharing the results! I've always wanted to know what happens when you mature a vodka, and whether it's going to be a lot like a matured Scottish grain whisky. Seems like it is, though perhaps still a bit more ethanol-y.
Really interesting experiment!
however, the colour does not really surprise me given the size of this barrel. Since colour comes from wood, it is function of the surface/volume ratio, which must be several times higher in a (30L?) barrel than in a regular bourbon barrel. Add to this the fact that oxidation also increases with this ratio, and you probably get a dark colour really quick!
The difference between diffusion constant and vapor pressure could be the key.
Would love to see the same comparison between Whiskey & Gin, as they are both aiming for flavour.
I love that you even thought to do this. I can imagine that if you were to market these unique products that you could create whole new spirits for people around the world to enjoy. I would pay a premium for such pioneering spirits brought to us by a such a grand somme and a grand mooch!
It doesn't matter what channel you're on whisky tribe or or whatever you call that other one look here you guys are going to be at the top of the food chain within 6 7 years I guarantee it this is William Minyard and I'm making this statement and I'm telling you this... I'll see you at the top boys....
A silly goose in the ministry of silly walks? Perfect.
Imagine our surprise when our hometown distillery shows up on the channel! La Crosse, WI made it to the Tribe!
I might be your youngest watcher, I’m 18, love England drinking age and thanks for introducing me to whiskey 🙌🏽
'Silly Goose' .. i like the reference to the "Ministry of silly Walks" sketch from Monty Python.
Yes! That’s exactly what I thought of when I saw it! 👏🏻
Funny you guys should bring up the Pabst 5 second aged whiskey. I filtered a bottle and now have it aging with some medium char American Oak cubes.
Awesome vid and thanks for the ideas on what to try when I age my own!
For Crowded Barrel, you should check out Stoll & Wolf Distillery in Lititz PA. Dick Stoll is a part owner and was one of Michters Master Distillers back in the 70’s
I played with Musty Funk at the Loving County Texas Jazz Festival and Cattle Auction.
I want to try this with cachaca (Brazilian Rum) fun experiment!