At 4:20 when Daniel is doing the glass switch with the Wild Turkey I was really wanting him to replace Rex's aerated glass with his normal glass so Rex would have two normal ones and see if the Mooch would still notice a "difference" that wasn't there as a response to expecting to notice a difference.
Thanks man. Creators are usually just a number in most sponsor relationships. But we try to work with the ones that get us. Makes things more fun for us, and more entertaining / relevant for viewers.
@@WhiskeyTribe No, thank you. It is a lot better for viewers and the companies should be taking note. Your sponsorship breaks are by far my least fast-forwarded on RU-vid and I doubt I'm the only one.
Idea for a further test you could try, guys. Take a selection of maybe 3 very different whisk(e)ys that both of you really love and know well - just one new bottle of each. Empty about 3/4 of each bottle into a smaller bottle (filled and corked), leaving a quarter of the full bottle to react with the air. Leave all of them to sit for 3 months and then do a comparison of each.
Ethanol breaks down most plastic tubing. Cars that run e85 have to use special fuel hoses or else the ethanol in the fuel will eat through the tubing. You guys drank plastic 😅
@@marshonmellows e85 has 85% ethanol (170 proof) (and 15% gasoline) so I would wonder if the higher percentage of ethanol (and the addition of gasoline) might make a difference, but that said, not all plastics are food safe, and I wouldn't trust hobby aquarium equipment to be food safe, even if there was no alcohol involved.
@@nienke7713 Yeah you need medical-grade tubing. Vaporisers use this tubing because you clean them with ethanol. It's not expensive but i too doubt aquarium tubing is medical-grade.
The more relevant the question is how does oxidation (not oxygenation) affect the whiskey over time? How does a whiskey taste that has been in 1/4 full bottle for a year or two compared to a bottle that is newly opened compared to a bottle that is recently opened (a week or so but not a neck pour)? On a side note, I would also be curious to know how a bottle that has been stored in a lighted area compares to a bottle that has been stored in a dark area.
I think I'll try that second expiriment , I've seen colouring disappear from some liqueurs in sunlight. Tomorrow I'm gonna go buy 2 bottles of rye, stick one in a cupboard and leave the other in a south facing window. Do you think I should open them and get down past the neck or leave them both factory sealed?
@@Ryan6.022 Sounds reasonable, report back here in January 2022 for the results! Also It's gonna be rye because I am Canadian and have the most experience with that particular style of whisky.
@@Ryan6.022 @Birddog103 @HolyPanda24 So It has been a little over a year and I have got some results to report. I kept one bottle of Canadian Club 100% rye in a window for a year and one under the sink, they were bought at the same time. The one in the window was noticeably lighter by a few shades and when poured was slightly cloudy. On the nose the one from under the sink was what you expect from a canadian rye, baking spice, slightly peppery, caramel. The one from the window still had those qualities to a degree but was more ethanol forward and I got a strange apple-y note that was not present in the other bottle. It was more astringent(?) might be the word I am looking for and had an almost medicinal note on the taste and the fruitier note came through on the palette as well, whereas the pour from under the sink was more mellow and sweet. I hope I havn't poisoned myself but if I have at least it was in the name of science
I watched the cat bubble part like half a dozen times. This is quality stuff...felt like I’m watching a weird Dragon Ball Z episode. Now to watch it again while drinking whiskey! Does it get even funnier?
Incredible timing for this video for me. Finally back to a bottle of Lagavulin 16 after being "distracted" from it by a work trip. Had less than a third left and and took my first sip in over 6 months on Friday. It seemed far too friendly than what I remember. Thanks for making things make sense.
I do very much appreciate the efforts to ad. It’s funny and entertaining. Don’t mind seeing it at all even hit the rewind because I missed it getting my hangover pizza delivery
The pumice style air stone is likely the culprit for the skunkiness. When you first use them, they tend to release material if you don't wash them thoroughly first.
Do away with the pump, seal the bottle and agitate it in a paint mixer or strap it to an electric hand sander for 24 hours. It should agitate the air a lot with no outside variables.
This is a great episode . This is something I've spent a bit of thought on . I think that Daniel's right about it being a cumulative effect . Every time the bottle's opened it's changed subtly . The thing is , I think it improves it depending upon the whisk(e)y involved . Higher proofs seem to benefit from the process up until the last two or three pours . I submit that time also seems to be a factor after you reach a certain volume of liquor left in the bottle . Good work !
Great topic. I have friends who use an inert gas can to replace the oxygen and then seal the top with Parafilm. I just use Parafilm on the rare treat bottles such as my early 2000s purchased 15yo Laphroaig. Most others, I seal if I know it's going to be months before my next sip, otherwise I don't bother. I'm the VERY worst type of whisky drinker. I have a LOT of bottles and like to taste from different bottles each time rather than finishing one bottle before opening another.
"Lets see what this turns into in a day??" Rex Think what you just done.... Flammible / Explosive gasses trapped inside the small sealed aquarium with a cheap electric air pump (begging to give a tiny spark from the taxed motor) and BOOM !!! Home made ethanol bomm. Sometimes i sit and watch you guys with a dram of my most recent whiskey discovery and i often find myself thinking " Oh crap the kids have found the matches again! " Lol. Your Wives must be Saint's
@@xander1052 It's sealed... there's nothing that come in, so why would the pressure build? Also I highly doubt the alcohol vapors from Whiskey are flamable to the degree necessary to let this explode. If that was the case you could light the surface of a whiskey glass on fire, which you can't.
@@LeutnantJoker you don't understand, what I mean is that if you ignite the flammable alcohol vapours, the burning of said gas causes expansion increasing pressure. Also any alcohol vapour in a large enough concentration is flammable.
i did the math assuming 10 l volume of air and perfect mixing. the reaction is C2H6O + 3O2 => 2CO2+3H20. this means every molecule of ethanol needs 3 molecules of oxygen to react. then using the molar density of an ideal gas at standart condition we get 10L/22.5(L/mole)=0.44mole of air in the box of that 21% is O2 which is about 0.1 mole so at most 0.0333mole of ethanol can react with the oxygen that is present. At 1366kJ/mole we get total energy output of 130kJ witch is equivalent to 0.03grams of TNT or 0.6 grams of black powder. In conclusion small boom big fire.
Just a tip for blind tastings where you want to see if people can tell a difference: If you just give 2 samples and people know they're two different samples, then they're more likely to think there's a difference It's therefore better to give 3 samples, 2 of one kind, and 1 that's different, and make the tasters point out which of the 3 is the odd one out: If there isn't any noticeable difference then there's a 1/3 chance of them still guessing correctly, and the more tasters you have the more accurate you can get the result (with 2, the chance of both getting it correct by guessing would be 1/3×1/3=1/9, with 3 tasters it becomes 1/27 for all to be correct, etc.) you could also make it 1/4 by having 3 of the same and 1 different and so on, but that has a relatively smaller impact than increasing the amount of tasters; even for the same amount of pours you'd get more significant results with more tasters (e.g. 4 tasters each getting 3 pours, so 12 in total, gives 1/81; whereas, 3 tasters each getting 4 pours, also 12 total, only gives 1/64; 2 tasters getting 6 pours each, again 12 in total, only gives 1/36; and 1 taster getting 12 pours just gives 1/12)
I have an ingenious solution to the problem. The 750mL WHISKEY SYRINGE. No more leftover air in the bottle, stealing your precious alcohol and "flavory stuff" vapors.
I honestly didn't know how close you guys were to me. I live in San Marcos Texas and the only way I figured out where you guys were located was because of an old video I stumbled upon in my recommendations
Is that plastic tubing ment to be used on alcohol or is it regular plastic that is interacting with the alcohol and creating very off and maybe toxic components??
@@petergoestohollywood382 it seemed it was just normal aquarium gear xD still this topic is very interesting since I sometimes leave my night dram overnight to have after lunch and some whiskys do improve and/or open up in a way that is easier to pick the flavours. Cheers!
So, my input... You need to by two bottles of single barrel whisky from the same barrel. Drink 90% of one of the bottles. Leave the other unopened. Let them set for one year. Then compare.
You mentioned oak being perfectly suited for barrel aging since it's just porous enough. Makes me wonder: what would happen if you try to barrel age out of another hardwood source (maple, hickory, etc.)? Are there examples of this on the market?
Barrel aging is overrated it takes too long u can recreate what happens in a barrel with a freezer and a warm bath All u got to do is just stick some wood and a jar with your clear spirit and take it out of the freezer and put it in warm water do this a bunch of times giving it a few hours in each location
What would be interesting ...is to measure the alcohol in a bunch of bottles Daniel has opened years ago and drank out of many times....to see if and by how much the alcohol level has changed
3:03 english person here! its a 375 *centiliter* bottle or a 3750 millilitre bottle 1000ml = 100cl - 1L im sure it was just a slip of the tongue but for the benefit of all the non metric inclined vierers there's your TIL ;)
To keep any outside influences on the whiskey perhaps just empty out say half the bottle then tightly-pack the bottle inside of a unused paint can and put it in a paint mixer
Whiskey is pushed deep into the wood from temperature and resulting pressure. I work with old whiskey barrels. It takes weeks after disassembly for the staves to be a workable moisture content.
The frother will warm up the liquid making the lower volatiles, more volatile, changing the aroma profile. They need to be returned to the same temperature... then again, a couple of degrees is unlikely to make a huge difference.
You, Magnificent Bastards, are sooo entertaining to watch, these guys are living my dream, and I'm happy for them, and greathful to them for sharing it.
I do this, with bottles that have a standard size opening. I’ve never tasted anything funky ever from the vacu sealed stopper being in there, just fresh dynamic whiskey from top to bottom months later, or even longer.
bequizzeling didn't come up as a word, under any variable spellings, fyi. but the 2nd bubbles with cat scream power, should of been a Patreon special, it was so amazing.
The belief that whiskey "goes bad" when exposed to air is largely a myth. My father received a bottle of Glenfiddich when he retired in 1982. He opened it had a shot with his buddy then stuck it in his closet and never touched it again. I found it when I was cleaning out his house after he passed away, after 35+ years it had evaporated down to about half a bottle and the taste was much more complex, but it certainly wasn't "bad" in fact it was one of the better bottles I had tasted in a while, very smooth (probably from all the alcohol that had evaporated over the years).
Well, first of all taste is subjective so defining bad is hard at the beginning, it changes. On top, if he only took a shot with a buddy, the amount that was missing and therefore the enhanced amount of air is pretty negligible. The changes get bigger the more air is in the bottle
I had a forgotten, closed, near-empty bottle of Laphroaig Select I recently rediscovered after it had sat about 2-3 years in a dark environment with varying temperatures. The taste was nearly completely gone, bar some very minor burn that at least assured me there was some alcohol left in the bottle. It was absolutely undrinkable and had to go down the drain.
1:29 had an idea, has anyone tried to put a cask in a vacuum? You talk about the breathing process of aging in the barrel and I was thinking what if you forced the breathing process by sucking out air surrounding the barrel and then releasing the vacuum and returning the pressure to normal.
The ruining of whisky is slowed exponentially IF you drink it faster as the level goes down. Simple solution to an uncomplicated problem. Wouldn't using an open whisky glass, as opposed to a Glencairn glass, gain the same effect?
Cool experiment guys!.....So I guess at the end of the day we just keep in mind but not really worry about and get into gassing or putting in smaller bottles. Just enjoy drinking the whisky and kill the bottle when its getting low.
I’m brand new to scotch, I started my journey with ardbeg 10 laphroaig 10 thanks to this channels suggestions and I love them. Only problem is... where do I go from here?
So I know Cognac is not your jams, but should note that the Kelt distillery sends its products on a sea voyage (while still in barrels) to enhance aging. IMO, the quality of their products bears out the validity of this process. Slow, sealed agitation and breathing good, violent agitation and oxygenation bad. Also, the relative volatility of the "good" molecules you saw is an interesting concept. Would love to see this tried with Laphroaig 10, might produce a much more striking response. Well, except the aquarium step, that might open up a wormhole and suck the solar system into another galaxy.
Also, I should note any evaporation tests I have tried at home have no valid data, due to the fact that I suspect consumptive interference with the bottles to have destroyed any evidence.
What about a pure nitrogen gap instead of air? perhaps using two needles, one to exhaust and one to inject the nitrogen then pull both? How would this change the flavor of the whiskey? More wood tannin since less oxygen is breaking it down?
Particularly for rare or expensive bottles would it be useful to have a little tank of nitrogen to shoot in there and dissipate the oxygen before closing-up shop?
Why is vacuuming a winebottle a thing for preserving the wine, and vacuuming a whisky bottle not?? The problem with to much air in the whiskybottle would be solved... right?
With all the people working on the Covid vaccine at the moment it's good to see some people taking care of the real science. I always wonder if it's worth transfering expensive whiskies to ever decreasing smaller bottles after each session.
There is a difference with the air but in a real world with a half bottle sitting on a shelf for months, will it go bad? Does the whiskey get ruined? The true test is a full bottle, 1/2 bottle, 1/4 bottle all sitting at those levels for a year. Taste each one at those levels a year later. I'm sure there is a difference but is it enough to not even want to drink the opened ones anymore? Would you discard it or enjoy the pour as is? Hmmmm.....
I had a bottle of leadslinger whiskey, unopened, synthetic cork covered in plastic shrink seal. I opened it after 3 years and there was the same sediment at the bottom of the bottle as you guys had at the bottom of the Masson jar. What is that? And is the whiskey ruined? After shaking it up, everything blended back together. Thoughts from anyone?
I've seen a similar comment/question elsewhere. The answers have always been that you should be fine. It's most common when the whiskey is non-chill filtered or completely uncut/unfiltered.
