Видео

Happy Birthday!🎁🎂

I always double check that i have given thumbs up to every video from you. It's like a custom to me now.

Who is here after it's selected as best Whisky in the world 2024 !?

According to a TTB label application, Glenmorangie is replacing the 10 year with a 12 year. The 12 year Lasanta is also being replaced with a 15 year.

I actually passed on an IB Invergordon 30 yo the other day. They wanted $300 USD. I’m not sure it is worth it. Now I think you have validated my passing.

Where can I find some of this? our Ontario Liquor stores do not carry it anymore?

Supposedly Benromach 10 and 15 are non chill filtered with natural color at 43%. There are probably others out there too.

Thanks for all the good information about the Scottish grain distilleries, Erik, an area that's otherwise largely overlooked. I may be mistaken, but I believe I've read (or heard) that whisky produced from column stills does not need to be chill-filtered even when below 46%abv because there aren't the same oils/fats left in it as there tends to be with pot still whisky distillate, and hence no risk of "cloudiness". Can't recall from where I got that info., sorry. It wasn't explained in quite so many words, but guessing(?) it's due to column stills generally taking the whisky to a higher (and thus purer?) abv than pot stills generally are able to reach? And perhaps thus also explaining the thinner/lighter feel of grain whiskies from column stills?

Great review Erik, thanks. Can you comment on the mash bills for the Invergordon 18 and the Compass Box Hedonism?

Eric you're long overdue with your new Irish whiskey reviews.

First Comment, ha

First comment on YT; I tried Powers Three Swallow; I tried Jameson Black; I tried Bushmills and Tullamore Dew 12 Year; I tried Arbeg 10 Year; I've had a dozen bourbons. Connemara Cask Strength was the first whiskey I tried where I knew off the bat "I just found my favorite whiskey." The flavor had this raspberry greeting followed by a cozy, leather-and-earth kind of taste, with the aftertaste at the very, very end of more raspberries. I could only be reminded of salty ocean spray, cliffs, cobblestone cottages, fiddles and banjoes, and reading the Thirty Nine Steps by John Buchan with the fireplace on. Connemara Cask Strength is my TOP whiskey. Just had to throw that our there good sir. Beat any Scotch I've tried yet. Thanks and cheers!

Not seen this on the shelves in the UK supermarkets ....I'll keep me peepers peeled .. sometimes you need to spend time with a dram..

interesting! thanks

I'm talking with a distiller about a possible public facing job. They require WSET Spirits 1 & 2 certs. I get way more out of your videos than the WSET's videos. WSET's take the fun out of whisky.

Terroir of Whiskey- Rob Arnold I enjoyed the Chemicals responsible for flavors as well as the affect of regionality in farming, production and aging

3:00 - I thought whiskey could be made from grains other than barley, corn, rye and wheat. For example, there are whiskies made from quinoa.

Great to see you back Erik! I hope all is ship shape. Thank you for another great video!

I can’t remember is it peated at all?

Another book I just picked up and started to read is “Batch Distillation - Science and Practice” by Matt Strickland.

Another great video. Thanks Erik!

Hi Eric. I've been following you for quite some time, but I didn't realized we were both Clemson Grad. (BA Civil Engineering '93 and MS Civil Engineering '97). Small world.

🥃🥃🥃

I'm a proof hound, so the HPCS is one of my favorites. Especially Batch 3.

I just bought a Ledaig 10 today and the color of my bottle seems to be more of the light color instead of the dark-ish color of your bottle. I'm curious to know what would cause these differences. Could yours have a bit of a sherryy finish or something?

Thank you Eric, new viewer from South Africa; I learned a lot from you today regarding the transitions over to the Double and Triple Cask range. Had the privilege of touring the new Macallan distillery in September 2018 and it was AMAZING!! I will however say that Macallan pricing has gone interstellar (frankly, stupidly expensive), to me; there are far better Speyside/Highland whiskies out there for a lot less money. Aberlour. Tamdhu, Glenfarclas, Glendronach, Old Pultney all come to mind.

@ErikWait, What do you think of Whiskey Tasting Wheels?

I feel that I should start a tasting journal for myself. How do suggest I log the information?

I'm repeating myself, I know. But I have to complement you on this series, Erik. Good job! Thanks and cheers! 🥃

They could put a used pair of underwear as the cork. I'd still drink it.

Hello, I've had The Dalmore Cigar Malt and the Portwood Reserve. The Cigar Malt is the better of the two. Since Port, Sherry, Cognac and Armagnac are typically cigar pairing. Do you think that Scotch finished in those casks would typically be a good cigar paring? On a separate note, I do know that Don Carlos Fuente loved Chivas Regal 18. The Don created the Don Carlos to go with that scotch blend.

I agree 46 should now be the minimum on high end whisky

LOL it has gone up in price over the past 3 years.. All Whiskey is becoming much to expensive for the average joe

So how many bottles of Scotch do you have in your collection?

You’re saying there’s no significant difference between American oak and European oak, leaving aside the previous contents?

Aren’t nearly all sherry casks used in modern whisky making “sherry-seasoned casks”? I don’t understand the complaint. Transport casks haven’t been used in decades. And solera casks have always been rare in whisky making, as I understand it.

I'm trying to develop tasting between the differences in Scotch regions. I started in Speyside. Next stop the Highlands, I chose Magnus b/c of the Sherry cask finish, similar to Speyside. I agree Magnus should be good for cocktails, more than Johnny Walker Red. I like it better than JW Black. Highland Park has a drink receipt for a "Bold Fashioned". The receipt is complimentary to the scotch. I used those flavors to find the tasting flavors. Angostura Bitters for spice, orange for orange Honey for Honey. Peat both on the nose and taste. Interesting Hershey Milk Chocolate bar brought me more Peat. Have you found that before? I'm glad you gave a price. I found Magnus at an out of the way store for $50. I want to play let's make a deal for the bottle. I'll use your pricing with a little flexibility, $20-$35.

Legacy/Dualchas was the first single malt I ever tried around 10 years ago. I still absolutely love the flavor profile of it. I actually like it more than the 12 and I do like that expression as well. I didn't care for the 14 but I'd like to try it again as that was perhaps five or so years ago. Although it isn't featured in this review I must say the 18 (to me) is absolutely wonderful and my favorite of all the ranges I've tried thus far. Great review Erik!!!

I was watching Copperworks Distilling YT channel. At Copperworks Distilling, in Seattle, they do a "conditioning phase" for 2-3 weeks after fermentation.They say this allows the yeast to drop out. I don't recall this video going over that. Can you elaborate or maybe this is their twist on whisky making? I'm planning on doing distillery tours in the Seattle area.

Copperworks Whiskey in Seattle is sort of experimenting with different Barley varieties, one is Alba. They are using 90% Washington grown Barley and wanting to use Salmon Safe Certified. Salmon Safe Cert comes from dry farming.

Quick questions, How does the Council of Whiskey Masters level 1 and level 2 difficulty compare to the CMS first two levels? I've been looking at the CWM info. I have a contact who is CMS Level 1 and his wife is CMS Advanced. So I'll have some frame of reference. Do you have any idea why the CWM exam and class pricing is so high compared to the CMS? Thanks

I very much enjoyed this video. Would I be correct in thinking this is similar to receiving a Whiskey Ambassador education?

I just got one..but I just recently bought the elijah craig b249. Filled the neck after a couple of slugs..lol

Great video.Thanks. (4 yrs. later) drinkn the 10

Cask storage outside. Amazon Prime has a documentary on Scotch Whisky. The show goes to Macallan. Macallan gets broken down pallets of barrels then reassembles them in their own cooperage. They char the barrels and store them outside. That seems odd to me. I've talked to a Cooper in Minnesota and they make their barrels at 4% humidity so the cask will suck up the spirit. Storing the cask outside in wet weather will cause the casks to take on water. Please explain why they store re-charred barrels outside and how that affects the spirit. Thanks

Perhaps you know, for the Council of Whisky Masters (CWM) blind tasting do you have to identify the name of the scotch? For example, identifying a scotch as Highland Park Magnus.

Grat video, I took a brief sample quiz from the Council of Whisky Masters. A question was on Peat drying time. They had the correct answer as a short time, like days or a couple weeks.

🎯 on your comments on engagement with the cask, Erik! So spot on imho!