Bourbon Real Talk® is a podcast focused on American whiskey. The goal is education and connection. Whiskey brings people together. If we can help you get connected to whiskey, the whiskey will do the rest and get you connected to others.
Great video! Im not that knowledgeable in some of the bourbon regulations but the practice of blending whiskeys together to get a specific proof is not new. Glenfarclas 105 is a perfect example. Year after year their whiskey is at 60%. I think in this case it would just be the BiB regulation making it that much harder to hit target proof. That being said, i think that's where the price came from
I like both Old Grand-Dad 114, Old Grand-Dad Bonded, and Jim Beam Black 7 year - in that order. The Black actually reminds me of OGD - they're both fruity on my palate. 🙂 The result doesn't surprise me. Even tempered down to 90 proof I think I would still prefer the OGD. The 7 year does, as I say, remind me of Old Grand-Dad, and I do like it, but the Grand-Dad is IMO the better of the two. As it happens I'm drinking Old Grand-Dad 114 as I watch. 🙂
As a former douchebag, I encourage others to purchase the aroma kit. I bought the BRT Aroma Kit and travel kit with non Karen glasses in August. Excellent purchase. I am proud to celebrate being 30 days free of being a douche!
I love some OGD. Glad to see it come out on top. I really want to find the 16 year or at least a pour of it. Thanks for what you do. Cheers my friend!! 🎉
What?!? Super science! Does it affect the proof at all to mix vs not mix the water in the graduated cylinder? Or was that what you mean with not super scientific? lol Wes gets called out for the audio and an all star, everything evens out
I am not 100% comfortable with the process of proofing with a hydrometer, that is why I said "not super scientific". It is very possible there could have been user error. There was a cut you may not have noticed. During the cut I mixed the water thoroughly and when I did the final reading on camera I made sure the bobber was not touching the side of the glass. That is the best I could do.
You could've just used math! For example: • 100 mL starting × 50% = X mL final × 45% • (50 mL) ÷ 0.45 = X = 111.1 mL final • 111.1 mL final - 100 mL starting = 11.1 mL difference!
@@BourbonRealTalk Figured it would be as close as the alcoholmeter at room temp.! I've never actually used a floating bulb type for spirits though -- don't those need a correction for temperature also (technically)?
I feel like I’m going through the same thing with Boulder Cask Strength Batch 2. My palate has proved to be really bang on with Matt Porter’s and a close second seems to be Fred Minnick. I don’t know if I have a bad bottle or what but I’m just not liking it at all and they love it. I have 2 year barrel picks that I find phenomenal but not batch 2. Might have to go try a different bottle to confirm.
Wild Turkey Rare Breed bourbon is at a standard 116.8 barrel proof despite being a batch, so it stands to reason AE could nail 100 proof. Extra difficulty getting them all from the same season, but if you have enough barrels, it makes sense!
I just bought this today 09/25/2024 in Colorado Springs at $79.99. MSRP for The Heart Release is $74.99(btw) so y'all actually got a good deal towards your bottle that was below MSRP at $70 for your bottle. I've not even seen this bottle all year any where, people must be scooping it up as soon as they see it. Definitely a different bottle than the 46 CS from what others are saying
What does anyone know about pappy? Whiskey it’s limited bottling so hard to come by not sure of price they even offer a lottery every year so yea u can have a better chance at getting ahold of a bottle so does anyone know about this
Why is the flavor profile sophisticated with everything except "banana runts"? how about just "banana" or maybe "paw paw"? The other thing is an artificial flavor🙃 Great video BTW. Thank you very much!
Very interesting topic. If you want to geek out go look up Cavendish and Gros Michel bananas. You will find that humans ate Gros Michel bananas until a disease all but wiped them out. Banana laffy taffy and runts were invented while we still ate them, and the thing we all call "artificial" is actually original, and what we call banana now is just a version 2.0. Regarding why people have an aversion to this flavor it is either due to it being so prevalent in Jack Daniel's (which has had a reputation of being cheap/not real bourbon being TN Whiskey) or personal preference.
This is absolutely the best whiskey video I have watched to date. Please keep making this kind of content. It inspires appreciation for the whiskey and the people who enjoy whiskey, and promotes the best part of enjoying whiskey, the social aspect. Thank you, My favorite RU-vidr.
Before y'all get into it, the only way that I can see to have a BiB whisky that's also barrel proof is to make it actually *batch* proof by blending barrels to get a tank that's 100 proof, within whatever leeway the government might allow. The odds of being able to find enough barrels that are natural right on 100 proof are surely so high as to make it essentially impossible. But now I'll start the video going again and see whether I'm on the right track. 🙂 5:03 It looks like I was thinking straight. 🙂 I don't really care for the 1792 profile, so between that and the price I have plenty of reasons not to look for this one. 😁
Great episode, and thanks to Conrad for his generosity! Having picked up a couple of W.B. Saffell 375ml bottles so far this year - because mmmmm 😋 - I’m really curious as to how they’d compare, both for quality and value.
Your knowledge of super intricate rules about things like low proof/cask strength blending and how it can still qualify as a BiB is why so many people like your channel. PS Conrad is cool for sharing like that.
