Bulleit's aged and self-produced bourbon hits the Vault as the gents discuss the art of blending and what pours they have had the most of in their lifetime. Thanks to Gordon Akagi for the bottle. Cheers ya MB!
I think you need to keep the Laphroig under lock and key. That way in order to put it on the shelf, Emma would have to bring in another bottle. Either the bottle would stay there, or you'd keep getting more Laphroig. Win win
Bulliet 10 year is my go to bourbon for sure, I’m surprised you did not mention the strong oak flavour, it’s really stands out with my palate. You guys are the best whiskey channel around with ease.👍
Yeah this and Eagle Rare 10 are both affordable and the very best off the shelf. Both oak but Bullit is more spicy where Eagle is more fruity and carmel.
Bullet is going to get to the point where a huge chunk of their stuff is in-house and no one is going to believe they’re not essentially a MGP house brand.
This is a review I've been definitely looking forward to when I bought a bottle of Bulleit 10 a while back when I started dipping into the whiskey world.
I went back and tried my Bulleit 10 after a two month gap after opening and I enjoyed it so much more than the neck poor. $37 for a 10 year whiskey is damn good value IMO.
I visited Bulleit Distillery a few years ago and purchased this bottle after the tasting. I still enjoy it from time to time. My recent favorite is Rare Breed from Wild Turkey.
Glad you reviewed this I have a bottle I purchased 6 years ago in Australia that I have never seen since. And since I can't buy it again I don't want to open yet.
New fan of whiskey in my mid 30's, just found the channel and love it. Bullet Rye and 7up was my main but I've recently taken a taste of Woodford Reserve on ice. Hope to learn to drink neat in the near future. Thanks for all the great wisdom!
Daniel you make the cinnamon toast way more complicated then it is. The way we did it in the 80's and 90's was toast the bread in the toaster then just spread butter on it after then sprinkle the Cinnamon sugar and bam done.
Got a bottle of the 10 yr for Christmas ... wasn’t a bottle I asked for, but it has turned out to be one of my favorites. Extremely smooth. Very nice cinnamon and oak taste ... extremely easy drinker and not too sweet.
Hey guys! I just wanted to say thank you for being the best whiskey reviewers! I started watching about a year ago from a video randomly popping up to now watching everyday! I love watching the “NOOB” video’s because I am still trying to try every style to see what is my go to whiskey. I have had my eye on angles envy for a long time and just pulled the trigger on the rye. (First rye I have had) (choose the rye due to your trio video) I absolutely LOVE it! It is the first whiskey I hands down love! Hopefully here soon taking the tour of the distillery. But thank you guys for opening my eyes to enjoying whiskey! Also how do I send a bottle?
I just broke this bottle open and I am really happy with it. I like the classic Bulleit, but this is a clear upgrade. I got it on offer, too. I paid 22.50 EUR for this. Damn good stuff. Not gonna drink it like I would a Maker's Mark or Buffalo Trace, but I know I'll enjoy any dram I'll have of this when I feel like having it.
I think for me the most volume of whiskey would be the old standard Jack Daniels. Started young and stayed with it until probably my late 20's early 30's when I switched to Jameson.
Jack Daniel’s and Wild Turkey 101 are the two whiskies I’ve drank the most. I’m in my 40’s now and still drink them, though Elijah Craig and Dickel 12 have replaced Jack to a large degree. I still buy Jack Single Barrel but I rarely buy Old No. 7 anymore. But I always have 101, EC, and Dickel in the house and I supplement those with whatever else I feel like and can find.
That one is about 40 where I am at too, and the barrel strength and blender's batch are about 50. Rare breed is about 43-48 depending on if it is on sale or full price.
Interesting tasting notes. I personally picked up a bit of toasted almond and mayyyybe a little marzipan, which is probably what you guys interpreted as apple and cinnamon. Bloody love having your palates on hand all the time though fellas, even for a product like this where it’s hard to dig out much complexity, nice one x
Wild Turkey 101. It was my go to whiskey, actually, the only whiskey I drank, back in college. At that time, it still had an age statement - 7 years, I believe, or maybe 8. It's been a while.
I always thought of Wild Turkey as a cheap drunk whiskey and thus stayed away from it for quite awhile. I just recently had a dram of Wild Turkey Rare Breed and LOVED it. While shopping at Sam's Club, I saw a bottle of 101 for $20.38... had to pick it up. Got to say, that is one FINE whiskey for $20. For me, it was dang near Booker's quality when you factor in a $50+ price difference. Love finding "cheep" fantastic whiskey. Thanks guys for mentioning WT 101 so many times and that helped me pull the trigger.
IDK... I think some of it is definitely still Four Roses. Some friends & I did a side-by-side with Bulleit Barrel Strength & and a tier 3 OBSF Four Roses Barrel Strength pick and we all agreed they were EXTREMELY similar.
I'm not sure how easily the shelves come on & off the wall, but I have a suggestion for Emma. If they do come on & off fairly easily, get another identical shelf made & glue a bottle of Laphroaig on to it.
Kudos to Fancy Dan for linking the episodes you chaps happen to reference....very helpful indeed. Nothing like sipping whisky and gorging on the Whisky Vault/Tribe videos 😂
My grandma would make us "candied toast". Butter one side and sprinkle on the cinnamon and sugar. Place in the hot pan, plain side down. As the bottom toasts the butter begins to melt. When the bottom is brown, flip it over and cook the other side. The sugar gets carmelized and toasted.
Ever had Manuka Honey? It has an herbal/medicinal smell to it. It comes from New Zealand, which is the only place that the Manuka plant grows. When the pollen (from the Manuka plant) count is high enough, the honey can be used as an antibiotic, anti-inflammatory, and to heal wounds.
@@jwalkblue7 so the herbal quality comes from a plant you say lol? All jokes aside I get the difference daniel was driving at but by definition an herbal flavor is a plant flavor. Edited for errors in syntax.
@@michaelo5665 I get what you're saying. Technically you're correct, but I'd imagine that he's referencing that medicinal note, which is a much different type of floral than say a flower, which is more than likely the smell that he actually meant.
I’m literally watching this after trying Bulleit10yr, and neat I get a quick sweetness then a ton of oak ending with a dryness. On ice with a quick squirt of simple syrup I get a sweet tea with sawdust, but in a good way if that makes any sense 😂.
I like the 10yr better. But I Paid $63.00 for a bottle at Spirit Liquors in New Jersey. Crazy prices. Not sure if it's worth? I've been watching since Daniel got interviewed by the Modern Rouge then episode 1 and here we are now. Congratulations and thanks for the laughs and introducing me to whiskey other than Jack and Cokes.
I already asked this question ( which was highlighted so thanks) but I didn’t get an answer and would really like to know. Can you take “new” wood, treat that wood with vanilla, cloves, any herbs or spices then build your “new” barrels allowing a bourbon label with different more complex tastes?
I find all the Bulleit's very hot. It makes my tongue sting and burn and it drowns out any other flavour. WT101 does not so I don't think it is just the %. OGD Bib does this too with the burned tongue.
Visited your distillery the other day. You have a beautiful campus. I am trying your Eleanor finished on Balcones barrels right now, and I must say.... aroused.
I have to agree that if someone is going to ask customers to pay $35-40 for a bottle of bourbon, you're going to have some tough competition: Balcones Pot still bourbon Makers 46 Makers cask strength Woodford that Woodinville they drank last week King's County WT Longbranch Knob Creek Basil Hayden
Rex mentioned cigars in his tribe email and Daniel has a stoagie in some of the videos, not to mention all the videos with you guys enjoying while partaking in shenanigans. Will we ever get cigar related content (pairings, reviews, etc.?)
I always heard Bulleit was a high rye MGP or is that just the rye that's from MGP? Mckenna 10 for 30 to 40 bucks!?! most markets thats up to around 70-100.
I think Bullet also does not get the credit it deserves because it does not come in a box. Yes it seems like a unnecessary reason, but it does matter how you assign value to them at the store.
Probably a hard question I'd have to think. But if you had to only have three whiskeys for the rest of time what would you choose???? I'm going Lagavulin 16, talisker 10 and highland park 18
For those that entered the chat.......... Just drank Tottori, didn't really like it (bought for $35). Nose - close to the lip (nose inside the glass) incredibly alcohol, giving complexity at about an inch to 1.5. After that, vanilla and brown sugar, almond, all incredibly sweet. Palate - medicine, aniseed, bourbon sweetness, wood sugar, rather than oak barrel flavour. Finish, oily down the throat, leaving menthol/vanilla notes(about 60/40). Medium to long. I'm still feeling hints of aniseed while writing this post Overall - personally too sweet and basically "sweet bourbon with legs", meaning for a Japanese whisky to be a poor man's carbon copy of Wild Turkey 13 kinda defeats the purpose of buying a Japanese whisky to contrast with an American whiskey. Final thought - for me, just playing into a current trend. Genuinely feels like a Japanese money grab (looking at some prices around the world, I definitely paid less than most people would, but it still wasn't worth it). Honestly, for me, it's not as good as it should be. You'll see a lot of this happening in the medium term - sub par product being chucked out of Japan just cos they're the flavour of the month. I shouldn't shit on the current demand for Japanese whisky cos I own numerous bottles of objectively good Japanese whisky..... 🤭 The problem comes when Japanese whisky is known for being shit. What happens then?
