Making A Triple Distilled Irish Pot Still whiskey

Подписаться 424 тыс.

Просмотров 70 тыс.

50% 1

Time to make an Irish-style Pot Still Whiskey. Triple distilled of course.
Want to know more about angel yeast?
en.angelyeast.com
Recipe 13kg / 30lb total Grain
5.85 kg / 12.9 lb of un-malted flaked barley
6.5 kg / 14.3 lb of malted barley
0.65 kg / 1,4 lb of flaked oats
30-40L of water 9.2-10.5 gal
Recipe for 8kg / 17.6lb of grain
3.6 kg / 7.9lb of un-malted flaked barley
4 kg / 8.8 lb of malted barley
0.4 kg / 0.8 lb of flaked oats
20 - 25L of water 5.2-6.6 gal
A bit worried about mashing grain? Check out the Irish Safety Net Video:
• Make Easy Smooth "Iris...
=============================
Links for stuff in this video
=============================
CTC Glencairn Glasses
chasethecraft....
Still Spirits Air Still
amzn.to/3OqW9JC
T500 Turbo Reflux Still
amzn.to/3KDkucq
=============================
Popular Series
=============================
Safety Net
Want to jump into all grain but worried about the process or the amount of gear you need? This series is perfect for you. Real all grain mashes with a safety net and minimal equipment:
• Safety Net Recipes
Meme Spirits
Goofing off with a mini still and some fun ingredients. Sometimes you just need to have some fun!
• Don't Drink The Kool-A...
Distilling fruit and veg
Want to know what happens when you distill a potato, banana or apple?
• Distilling Fruit & Veg
=============================
Merch And Products
=============================
For hats, shirts, coins, Glencairn glasses and general paraphernalia visit the CTC shop
chasethecraft....
Still Its Teespring Page (Shirts and hats)
teespring.com/...
CTC - Into The AM Collab Shirt
intotheam.com/C...
=============================
More From Chase The Craft
=============================
Still Its Patreon Page:
/ stillit
Support Me With RU-vid Memberships
/ stillit
CTC Podcast On Apple Podcast:
podcasts.apple...
CTC Podcast On Spotify:
open.spotify.c...
CTC Podcast On Stitcher:
www.stitcher.c...
Subscribe To The Channel Here:
www.youtube.com...
=============================
Things & I Use &/or Recommend
=============================
CTC Glencairn Glasses
chasethecraft....
Check out Badmo's Awesome Wood And Stainless Barrels:
badmotivatorba...?aff=2
The Cool Trippy Shirts Im Always Wearing:
intotheam.com/CTC
Get FREE shipping on the beard oil I use:
alnk.to/aWyPceD
Use Code - "STILLITFREESHIP"
Still Spirits Air Still
amzn.to/3OqW9JC
T500 Turbo Reflux Still
amzn.to/3KDkucq
Refractometer - Sugar
amzn.to/3OFLxGI
Refractometer - alcohol %
amzn.to/37fAZNx
IR Thermometer
amzn.to/3J8ktNx
Induction Heater
amzn.to/3nAW75M
Fruit Press
amzn.to/3q0jhUI
Some Cool Distilling Stuff On Amazon:
www.amazon.com...
Canon R6
amzn.to/3i0HG8h
Canon 24-105 L
amzn.to/3pSIP67
Rode mic go II
amzn.to/3t2suhn
Newer NL660 Lights
amzn.to/36a670t
Amran 200x Light:
amzn.to/3qHVOYO
#distilling #homebrew #whiskey
I often include affiliate links in my videos and descriptions. This will not change the price for you at all, but the seller will give me a small kickback. Cool eh?

Опубликовано:

28 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 194

@mikeclarke952 Год назад

I'm not going to argue with anyone about what tastes good or bad in spirits because I'm just not that experienced, although I guess when it comes to some foods many of us might agree a craft burger is way better than the big chain FF burgers. So with that said I'm here for the art of the craft. I'm a big DIY home improvement person and that work is done, now I'm turning my attention to the art of building spirits. Jessie's channel is the best on how learn to make proper cuts and I believe I've learned that's 90% of making good craft spirits.

@StillIt Год назад

Agreed, yucking someone else's yum is just not a cool thing to do. Thanks man appreciate it 👍🍻

@michaelheffernan1051 Год назад

I'm an Irish shed distiller I love your videos jessie Every day is a school day Because of the cost of malted anything I sprout whole wheat and go down that road. It can be a drawn out process but hobbies aren't supposed to be instant Always have a little something on the go Keep up the good work 👍

@darraghbacon3986 Год назад

An Garda siochána are going to have a field day in this comments section 🤣

@michaelheffernan1051 Год назад

@@darraghbacon3986 🤣🤣🤣😱🤦‍♂️🤦‍♂️🤦‍♂️

@Rubberduck-tx2bh Год назад

I did an Irish Style whiskey and REALLY liked how it turned out: 40% malted barley (Golden Promise), 40% unmalted (flaked barley from Restaurant Store [U.S.A. franchise]), 10% toasted rolled oats (again Rest. Store), & 10% corn meal (Rest. Store) + Yellow Label Angel Yeast. Just 2x distilled, aged on some toasted oak spirals, and turned out VERY smooth like a Tullamore Dew. Even the sugarhead on the spent grains was delightful. It's almost gone & I really need to make some more!!!

@DaireSheehan Год назад

A lot of the newer Irish distilleries are trying to change the rules on the single pot still mash bill to allow the use of higher amounts of other grains as it traditionaly was, such as rye, oats wheat and many are also using peated malts. Newer distilleries are generally double distilling too. Interesting times ahead for Irish whiskey.

@pilsplease7561 9 месяцев назад

I hope they fail because I dont like what the newer guys are doing in the spirits industry in general trying to change good practices that exist for a reason cause they want to be special. Should revoke their licenses and send them packing.

@donaldneill4419 Год назад

Bless you for including that diagram. That was a lifesaver!

@StillIt Год назад

Glad it helped. I drew myself a little hand scribbled diagram ahead of time to make sure I explained it right. Figured others may benefit from it too hahaha.

@adamzamora983 Год назад

@@StillIt If you kept doing this, you'd eventually discard some heads, right? Otherwise you'd end up concentrating a bunch of heads in your third distillation.

@604jroe Год назад

Yeah, I wonder where the diagram came from. I can't find it elsewhere on the internet. There's another one with similar info, but totally different colors. After meditating on Jessie's for a while, I finally "got it".

@scottclay4253 Год назад

Great project, Jesse! I am looking forward to knowing how close you have coming to a true single pot stilled Irish Whiskey. Redbreast 12 has been my absolute go to for about fifteen years. Thank you for doing what you do.

@HeartPumper Год назад

I love that you're giving grist in %. This is how supposed to be 🙌. Also - tips taken from the professionals - diagram of 3ple distillation and reusing heads&tails is pure golden addition!!! And as huge fan of Irish whiskey, this is my next project for pipeline😎

@charliecarpenter2840 Год назад

A couple of observations coming from all grain beer making which might give you something to experiment with. Boiling the wort (wash) isn't just done to extract bittering compounds from the hops but to achieve a "hot Break" which coagulates proteins making them drop out of suspension and gives a clearer wort. Takes about 30mins boiling, the addition of irish moss helps this process. Ideally a "cold break" is then achieved by cooling the wort (wash) as quickly as possible. This drops out another set of proteins which cause beer to go cloudy when chilled. On my setup this is done with a homemade heat exchange, a long copper coil with flowing a water jacket, very similar to a condenser on a still. Not sure how much it would effect whiskey making or if the added effort would be worth it but it certainly results in far cleaner, tastier beer.

@matthewbrook7683 Год назад

Craft distiller here who is setting up my own commercial distillery in South America. I have made about 14 different Irish whiskeys. If you read up on the history of Irish whiskey the grain bills were wide and varied, a lot more so than scotch. The classic is malted barley at 50 % 40 % unmalted plus 10% wheat or Oats. I have made all sorts of variations with varying degrees of Oats and some rye. The best book on the topic is "A glass apart" by Fionnan OConnor. Its an excellent book on the History of whiskey in General and Irish whiskey in particular. On triple distilling the practice varied between double distilling and triple distilling however as you correctly noted with triple distilling they are effectively recycling the tails and getting more of those flavors into the final product. You can do that with a different technique in your second run and still come up with the same product. The other thing you could have mentioned if your going to barrel it Irish whiskey was almost always barrelled at 51%to 55% ethanol. Just because it gave the distiller a better understanding of the balance between wood and whiskey flavors as the whiskey ages.

@604jroe Год назад

Thanks for the info! I'm in the middle of my first triple distillation now. And I think I'll put that book on my birthday wish-list!

@604jroe Год назад

@matthewbrook7683 Where does the "51% to 55%" info come from? Page 43 of the O'Connor book says, "all of the Midleton whiskeys are cut to a uniform strength of 63 percent ABV for maturation".

@RealGrubert Год назад

I love your channel. I am a homebrewer for a few decades, and have made the turn into distilling for the last 10 years or so. Much of what I see on your channel are things I have learned the hard way, so it is great to see reinforcement of the alchemy that I have been through. I especially like your info on cuts, as this is the hardest thing to wrap my brain around. One thing I thought of when I saw this video was that you are milling grain with a power tool and a mill that (probably) has knurled faces on it. I just replaced my mill (after 25 years) with a Brewtech mill. It has larger rollers than the old one, and does a nice job of it. I found that I was producing way more flour than I should have, due to my impatience. I was milling too fast! It led to flow problems when we make beer. Now that we upgraded the mill, we are back to smooth runnings and still meet our efficiency numbers. Have you had to focus on a slow speed when milling with a drill motor to avoid making too much flour?

@GrantMcEwing Год назад

I did a series of 4 washes with a litre of back sets from previous stripping run going into the fermentation for the current fermentation (pH adjustment needed). I used feed grain barley for the unmalted barley. For the generalization I used a second pot half the volume of the mash tun. I found out that generalized barley is available as a horse feed - described as micro ionized. I used a T500 for the stripping, 2nd and 3rd distillations. I aged with French Oak dominoes for 100 days and am happy with the result. I expect that more oak aging would improve the result. Using 5% Rye or Oats in the fermentation might add some complexity.

@rickbilliter6735 Год назад

Wifey got me the Red Breast ;) for me birthday! Loved it. Now I just have to try the Green Spot! Irish decent, recently retired, gonna try my hand at small batch distilling.

@StillIt Год назад

Ayyyyeeeee, awesome. Enjoy my man!

@PedroE Год назад

The taste of a spoon is the perfect wording for that new make flavour

@ciaranmaguire7532 Год назад

Jameson all day everyday! Cost effective and gorgeous. I've been horsing into the hot ones already!

@darrenmccarthy5679 10 месяцев назад

Thanks Jesse. On the yeast, you sprinkled 2 tablespoons of AM-1 but the directions on the yeast pack label says 0.5-1.0g/L which would be 70g for 70L which is more than 2 tablespoons. Please clarify. Cheers Daz

@Justusrabbits Год назад

Never distilled anything but I did make a mead with champagne yeast Meyer lemon and raisins. So good

@matthewbrook7683 Год назад

Hey Mate. If you want to try a very interesting whiskey, try and and make an imperial stout whiskey. Pale ale Barley 60 %, wheat 20% Chocolate roast Barley 10% oats 10%. Aged on American oak 6 months in a 20l barrel.

@omegaflameZ Год назад

Yes to a video on the lexicography on Irish whiskey distilling. Also any thoughts on what the mash bill would taste like as a beer? I've no idea what the flavour profile would be with so much un-malted barley.

@StillIt Год назад

Hmmmm thats a interesting question. I guess perhaps something like a whit beer?

@tomgoodwin7134 Год назад

Unmalted barley is pretty neutral, this would be an extremely simple tasting beer

@MrVomitusdk Год назад

green spot is nice indeed and dont rehydrate the yeast before. even fermentis vent out and said this .

@neilgallagher9832 Год назад

Jesse! Thanks so much for bigging up the Green Spot, it's also my favourite. I fist had it in the whiskey bar in Dublin, now my local bar sells it, and im the only person who drinks it (they hid it under the bar, but I spotted it and it's now basically just for me) and big spoiler, I never even liked whiskey before.

@StillIt Год назад

Hahahaha there you go! It's definitely one of my favs!

@jaredschwiner6844 Год назад

@@StillIt more Irish videos please 🙏

@Honorablediscord2 Год назад

I love that your talkinga about Am-1 while wearing a into the AM, great symmetry

@grahamokeefe9406 Год назад

In Savannah, Georgia, US, there are a lot of old narrow, tall, long houses because they used to tax property by the amount of street frontage a house took up.

@StillIt Год назад

Tax man going to tax . . . .the people are going to find loop holes haha.

@Jackofheart1 Год назад

Add emmer and charcoal in the last still to help the results to have a cleaner taste… Love watching you with your amazing new ideas…

@kjdevault Год назад

What is emmer?

@robertfontaine3650 Год назад

Triple distilled really didn't mean what I thought it meant. I've learned something new. Thank you.

@StillIt Год назад

Like I said this is only one way to go about it. Cheers mate 👍🍻

@bensoulsby86 Год назад

Hell yeah dude. I just did a wash for an Irish whiskey recently and I've been putting off distilling it until I can fully get my head around the triple distillation thing. This was very handy.

@clubsoda85cook55 Год назад

When i was younger my grandmother made her own beer but she also made a brandy my elders called minced meat brandy. She would use dates, raisins, and figs to make this spirit. I was just curious if this was her own reciepe or is this something you've heard of or brewed before? Love your content, huge fan. Thanks for all your effort, knowledge, and the history lessons.

@thespider7898 Год назад

Interesting, Ive been wanting to try my hand at making more complex brandies. I'll have to try my hand at that. Thanks for sharing the idea

@silvaorgold Год назад

Great video can't wait to see how that turns out over time

@ajr10420 Год назад

Have you done anything with ancient grains besides quinoa?

@captainchaos3053 Год назад

Do the terminology video please. I would really enjoy that. Keep up the good work.

@CaptRons18thcentury Год назад

Red Breast is my Favorite Irish Whisky... great video...

@andreasfjellborg1810 Год назад

Awesome, now i'm not that in to whiskey. Whiskey drinks are awesome tho, like Irish coffee with Jameson.

@danielgilbreath2290 Год назад

Hey Jesse if you see this I'm in the US and I'm a cabinet builder so I can get any type of wood you may want to mess with in the future and would be glad to ship it! Loving the videos man!

@JohnBoy Год назад

I just tried a "single malt" Irish whiskey called Sexton...it was delicious 😋

@TigerPat_9180 Год назад

Really Enjoyed your Video , Thanks ! 🐯🤠

@Andre2199CE Год назад

A kick a$$ video ❤👏🏾👏🏾👏🏾🥃 I followed your recipe to the letter in my Irish whiskey, is VERY Good!!! Thank Jesse🥃🥃🥃🥃

@ИгорьИгорь-д6ф Год назад

Great idea to use barley flakes🙃👍👍

@HighKingTurgon Год назад

Don't get me wrong; I'm confused. But a solid six months parking from your channel and general hobbyist reading about the way distillers make cuts and what flavors come out in these feints and those heads all cohere perfectly with all those spinning plates you just described.

@GeorgeBP81 Год назад

I have a question! Filtering the heads and tails through carbon, would that make the alcohol usable/available in a subsequent distribution run by contributing to the overall ABV?!

@ahmidarrow Год назад

Great vid as always!

@Peter57808 8 месяцев назад

Nice! a question, would a HooLoo SV30s be adequate for this? I love Irish but would like a still that is more versatile. I have only brewed beer, many years ago, and this would be a new learning curve. I'm good with tools and have workshop equipment as well as some sense on how to use most of it so any mods are doable!

@johnrankin6044 Год назад

What causes the metallic flavor? Is it equipment, ingredients, or minerals?

@AT97LD98 Год назад

Please do. I have yet to hear that phrase “high wines” yet it does make some sense. Some more explanation would be great. 🤚 confused!

@shawnhamilton1169 Год назад

I apologize if this is a repeat, but can you give your still sizes/ratios for the three you used? I've always assumed one would naturally have to step down in size each time, but curious as to the best combination.

@HOMEBREW4LIFE Год назад

Great video braj!

@Mmurlan 8 месяцев назад

I cant find flaked barely so im just using 95 % malted barley and 5% flacked oats that should work but now not an Irish whiskey?

@imrestumpf9744 Год назад

Your videos are absolutely great but im always missing one important piece. Lets say i have 60 liter wash at 10% abv and i know that every equipment is different but could you try to predict my final yield of whiskey at 63,5% abv? Of course head and tail removed. Its really hard to prepare for making whiskey without these numbers.

@nealhannath1536 Год назад

What kind of volume of finihsed product are you getting here. Is the jar the full running's from a 10 gallon batch of mash ?

@jediknight129 Год назад

I really need a pot still as well as my air still setup I'm still mainly doing fruit infusion high proof white brandies

@chrislarosa3327 Год назад

I have a question off topic I have been trying to find your newest video to ask this question, but how can I get a rich corn flavor from my wash into my distillate I’ve been trying and trying and trying to get this corn flavor, but every time it is not so I am running in Pottstown mode, but I have no thumper attachment origin basket at this time I just assumed the flavor would carryover, but there is absolutely no corn flavor. Any help you can provide. Any suggestions would be greatly appreciated.

@kbjerke Год назад

I might try this! I do enjoy an occasional Bushmill's!

@StillIt Год назад

Nice, I enjoy Bushmills as well.

@kbjerke Год назад

@@StillIt Black Bush for the Win!

@aah4764 19 дней назад

Could we get an flavor update? Thanks!

@TPGMatt Год назад

How would you go about distilling something like this in a plated 4inch column? 2 plates? 3 plates? 4 plates? no plates? and what take-off rate: 2.5L/ph? 3L/ph?

@matthewbrook7683 Год назад

Take the plates out. I am a craft distillery owner and have made heaps of Irish whiskey. I tried once in a plated column and it was not great especially if your using oats in the wash.

@TPGMatt Год назад

@@matthewbrook7683 I’m yet to do no plates but I’ve done the 100% corn bourbon with 1 plate. To refine it further, I’m wondering if I should fill my 500mm packing section with copper scrubbies and do a run with no plates. I watched jesse’s video with IronRoot distillery and he said that maximising copper interaction smooths the spirit out.

@matthewbrook7683 Год назад

@@TPGMatt The more you put in scrubbers the more you take out flavor. But look I run a 400l still with a 6" neck with classic copper whiskey helmet. Under that I have a strainer section were I put a small amount of copper mesh. This helps smooth out the spirit and also traps grains and its sacrificial so the copper mesh gets eaten up and not my still. If you want full flavor with a plated column go to 1 plate or maybe two. A large copper column is the equivalent of 1.5plates. 500mm of packing will produce whiskey flavored vodka. If you making whiskey go for the most flavor you can get. Which means minimum plates and two runs.

@TPGMatt Год назад

@@matthewbrook7683 nah I know what you’re saying as I have SSP but I’ve read the scrubbies don’t have anywhere near the same affect as SSP for removing flavour for a neutral. I’ve got a 4” custom still with a 95L boiler. I might just add some copper mesh to my packing column

@the_whiskeyshaman Год назад

When I did it. I did a big stripping run. And then 2 small spirit runs keeping everything. And then 1 final finishing run with all the 2nd run spirits proofed down of course. Does that make sense idk. Love it bro.

@mohammedalotaibi6683 Год назад

5 kilos of corn 🌽 How many liters of water do we use

@Matthew-uv7bt Год назад

Do you know of any 'normal' non standard distilled liqueurs like American Apple jack? Where apple jack is freeze distilled vs heat distilled. I would guess there would be a few european drinks that are made around that but it might be fun to do some playing around with those to compare a freeze distilled product vs heat distilled. I know with the freezing you don't have the option to make cuts so it leaves the methanol in.... but it also leaves more of the other flavors.

@SteveRix78 Год назад

Bearded and Bored has a great episode and explains the difference: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rwEwVflru_g.html

@StillIt Год назад

Good question. I would assume that there are other examples around the world as well. There are definitly "freeze distilled" beers. Like Ice Bock beer.

@bryanjohnston6676 Год назад

Might be a weird question but could you make a whiskey from malt extracts?

@kentaltobelli1840 Год назад

Yes, in fact I think he did one using LME?? It's more expensive but would definitely work, just make sure it's not "prehopped."

@lmy5pence481 Год назад

Thanks' Jessie, love it when you do and explain the process. Question: would it not work thru the bubble plates (Reflux), or is it the pot still and the heads and tails remix that makes the difference?

@StillIt Год назад

Good question. Its not something I have tried side by side. I think you could approximate it. I have a hunch there is something to adding the feints from previous runs and adding extra water.

@lmy5pence481 Год назад

@@StillIt Thaks mate, have an awesome evening, till later

@tomekwozny1706 Год назад

Try to make tomato moonshine, it is very delicious.

@dslewilkinson5815 Год назад

Can you please tell me why you are using the air still so much

@JohnSmith-gu6hf Год назад

What are the top 3 tasty Irish whiskeys?

@604jroe Год назад

Powers (I can mostly get Three Swallow around here), Green Spot, Redbreast.

@magnustromborgthaysen7093 Год назад

Hey everyone ! I'm seeking your knowledge! I'm a beginner, so bare over with me, and my poor English. I want to make Whiskey, i understand almost all in Jesse's video. But not the gelatinization proces. I've tried google and RU-vid but don't understand. I have unmaltet barley write from the farmer. What to do? Flake it boil it steam it? And in witch order? Help me plz. Thanks for all the knowledge I've gotten from You Jesse and you other guys already! Greetings from Denmark.

@chackett99 Год назад

Grrrr .. Where can I get some AM-1 yeast these days? Seems to be sold out everywhere I look ..

@monty671 Год назад

It was confusing at first. Had to look at the Midleton-Triple-Distillation-Graphic to see what you were saying.

@sbsasscer Год назад

I am so down for terminology video. call it "semantics of spirits"

@aurimascurlsuskas8295 Год назад

I thought irish whisky had triple distillation, because unmalted oats was scorching. And to remove scorched taste was doing triple distillation

@matthewbrook7683 Год назад

Craft distillery owner here. The answer is no on the scorching up to a point. Traditionally the Irished added Oats at between 5 to 10%. The oats gives excellent mount feel with smooth spices and peppery notes. Its great stuff. But.... Oats produces a lot of glucans, think porridge or quakers oats goop, At between 5 to 10% its OK and the mash will lauter just fine. Beyond 10% you have to add beta glucanayse to the mash to stop it turning into porridge and you will also have to lauter 3 times. Once you get scorched flavors in a whiskey you cant take them out. Just mix it with coke or give it to your mates.

@triplestangman Год назад

I drink redbreast and I was holding my breath hoping you would mention it

@StillIt Год назад

Ayyyeee, nice. Its a dam tasty whiskey!

@thecanadianhousehippo6265 Год назад

2.2 lbs per kilogram being Canadian and next to America I know both units as we use both

@RusM Год назад

У вас котёл от доктор градус?

@BrettFeig-me7ji Год назад

Why did you split the batch into two runs and then handle the second half differently then the first run?

@604jroe Год назад

Because triple distillation relies on feints from a previous batcch.

@captainchaos3053 Год назад

When you say imperial freedom units do you mean proper imperial units or basterdised american units which don't really add up correctly? Not to mention New Zealand has been using metric for over 5 decades so why complicate things?

@TOMSIEK83 Год назад

Islay please!

@frankensplean Год назад

peated scotch yes! they must have peat bogs somewhere in NZ.

@jacobthompson1682 Год назад

Thanks bud.

@StillIt Год назад

No problem 👍

@barmyarmy935 Год назад

Nioce..!!

@CJ.Theman Год назад

For each subsequent distillation is there a portion discarded each time due to methyl? Or just from first/stripping run?

@cjking5391 Год назад

Have you ever tried to make your own yeast

@joshuag2522 Год назад

Jesse, I was trying to find an email address to email you, I have a question I hope that you can answer. I have the Chinese still that George from Barley and hops did a video on, it has the football shaped vapor chamber. For some reason after using it 4 times, i always get bad smelling. Wondering if I’m boiling too fast, even though my vapor temperature seems to be OK.

@Thenick42 Год назад

What kind of mash tun is that?

@AdrianEdwards-mf7um Месяц назад

It’s the claw hammer system

@jasonlayman8817 Год назад

yeah in my terms 🤣🤣😂😂

@willemduvenage5608 Год назад

Hey there man. Been looking at your videos awhile now and was wondering, what is the problem if my homemade pot still starts to produce water. basically after the 4shots, its more water than anything else... I'm getting frustrated not getting the answer. All i want is to still some apricot brandy

@colahandyman67 Год назад

1st thing that I thought, did your apricots ferment properly and is there alcohol going into the pot?

@willemduvenage5608 Год назад

@@colahandyman67 Is there a way for me to contact you so I may go into detail my operation?

@leftypicker867 Месяц назад

@Stillit , keen to see how this one is aging. Any updates??

@itsbarrybright1 Год назад

Gonna call imperial units freedom units from now on.

@timsiemssen1148 11 месяцев назад

❤🎉😊

@robs4988 Год назад

Who on earth would want an Irish whiskey or indeed any whiskey other than Scotch whiskey?

@customsik Год назад

Ирланский виски перегоняют три раза, а не 2 как Шотланский, вот и вся разица, а что вы готовите это зерновой или купажированный виски

@darraghbacon3986 Год назад

As an Irish man, can I just commend you on both your dedication to learning the craft of Irish Whiskey and also going into the history too! Really enjoyed the video :) Jameson is the best whiskey though!

@darraghbacon3986 Год назад

@@theworldisastage1984 It mightn't be the best whiskey in the world, but Jameson is the staple whiskey in every Irish persons' cabinet, every occasion a Jameson is shared. It is more the symbolism behind it than how 'elite' it is.

@StillIt Год назад

Thanks mate appreciate that! Nothing wrong with Jamerson. I quite enjoy it as well, especially as a daily drinker! But, if you want to convince whiskey snobs that Irland can go toe to toe with any other region Im going to stand by the green spot and red spot hahaha. Cheers mate.

@jasontongue5685 Год назад

@@StillIt by memory don’t redbreast, green spot and jamesons all come from the same distillery.

@patrickcollins5752 Год назад

As another irish man, id not heard of red breast till a video I seen of yours recently, so I ordered some, still waiting on it,also I did my first run a couple weeks ago, and this is high on the list of things I'm waiting to try, having seen the safety net video and as for jammie, it's alright,but I prefer tullamore dew

@grahamokeefe9406 Год назад

I tried several when I visited Ireland, and I found that I liked Powers the best. I have yet to try Green Spot or Redbreast, as I don't really drink much more than once or twice a year. I liked Jameson as well, but I thought Powers tasted "cleaner".

@KA4UPW Год назад

Do an episode of just updates 🤔 so many to learn how they qged out

@madjinxify Год назад

Surprised you mentioned Green Spot and Redbreast 12 as your rebuttal to Irish whiskey descriptions. Blue spot, redbreast 12 cask strength, or rRdbreast 15 are, imo, far better examples of what the Irish can do from those same companies.

@Sugarsail1 Год назад

taxes and ways to get around them....as old as time itself. Why don't governments just stop fleecing us, I'll pave my own roads for a taste of freedom.

@workhardplayhard801 Год назад

Hah, Jesse gives my 2 favorite Irish whiskeys more specifically red brst 12 which I prefer to the 15 🤷‍♂️ .

@kaazflaaz1209 Год назад

I wonder if any nation has had such an impact on drink in general as the Brits have - from a purely negative perspective. Ie this story, then the one where they forbade the Scots to export distilled spirits to England which lead to the Scottish distillers putting their product in oak barrels, also gin and tonic, indian pale ale etc.

@ted1999-y7p Год назад

I made a whiskey whit left over barlay 2÷ special b 3÷ red ale 5÷ cara brouwn ÷6 wead 10÷ smoked pale ale end the rest pilsener malt ik taste a bit like a frech baked dark brown bred

@marvinharms1891 Год назад

Thanks Jesse. I've followed your recipes and they are good., but I'm really looking at used oak staves. Are they available man in the world of home distilling? Or do I have to make a bourbon first 🤔

@BoRinoChristiansen 8 месяцев назад

It's a year now. Have you tasted it yet?

@teebbeeis Год назад

In my journey to taste and document all whiskies I am going to have insist on trying these whiskies to ensure that they are in fact whiskies🥃

@Brumasterj Год назад

Ok I’m confused, I been running a pot still for a couple years and making great tasting liker from low abv mash 8-10% Doing a single run Why would I want to go thru all that process a second time for less liker and lose all that wonderful taste? I’m a bourbon drinker and love that sweet corn flavor

@604jroe Год назад

That's interesting. I've heard others say that they don't get anything drinkable from the first run. I guess you could try double or triple distilling and see if you like the product you get better than what you get from your single run.

@RiggerBrew Год назад

Wonder if it would be a better use of time to do an initial stripping run, then take that strip, pour it in with the fresh wash, and use 2-3 plates.

@professionalrookie8771 Год назад

Just incase you didn't know a cool development The new T500 stills have dual switches so you can run them at 50% power 🤗

@tonysquiggs9741 Год назад

Xmas coming always get a bottle of RedBreast

@ziggarillo Год назад

I love your channel, the historical stuff is totally bollocks

@StillIt Год назад

Really how so?

@ziggarillo Год назад

Although the history of Irish whiskey is definitely a story of a running battle with the revenue, the evolution of Irish whiskey as we know it now is the result of industrialisation.

@nellynelson965 Год назад

the diagram confused me even more. How the hell can you put weak tails in the past and strong tails in teh pot your boiling?

@604jroe Год назад

@nellynelson965 There are multiple batches going on. Collect weak tails in batch #1. Put them in the pot in batch #2. So you're not going to have everything you need for your first batch, but after that you will.