Hey, if The Modern Rougue can expose themselves to high-potency tear gas to test their home-made gas masks FOR SCIENCE, you guys can make it through this!
I need some recommendations from the whiskey tribe! I’m about to turn 21 in March. What are some recommendations? I’m a poor college student but I am genuinely interested in trying whiskey. Not into just getting drunk. 2-3 recommendations would be great!
I’ve been OC gassed before; I actually thought I was going to die...never, ever would I ever put that stuff in my drink. Ever. But I can’t stop giggling that y’all did! Hahahahaha!!!!
The bit at the end reminds me of Chevy Chase doing demon powder in Modern Problems: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qz7z_Ga2e5Y.html&feature=emb_logo
Have you guys thought about reaching out to Joshua Weissman? Awesome food/cooking channel, and he is in the Austin area as well. Could be a really dope collaborative effort. Cheers guys.
Whoever donated the essential oils got them from Young Living. “Valor” is a trademarked name of an essential oil blend sold by Young Living. www.youngliving.com/en_US/products/valor-essential-oil-blend
The High Priestess of Whiskeys disapproval was worth the image of rex licking the still .. I wanna see him try that in the middle of the hearts ..Deb still tried it even knowing the boys were playing with pepper spray ... she is legend..
This is by far my favorite video thus far. I have been really looking for content like this (science behind the flavor in whiskey), and you guys really delivered. Thank you!
As a chemist and a former brewer who has run a shit load of distillations and then gc-ms to identify a bunch of chemicals. There is a lot wrong here. Oak lignins, holy shit, lignin- alcohol reaction, wth no, hydrolysis creating sugar and esters.Please for the love of whiskey get a real chemist to analyze and talk about the findings in your favorite whiskey. The pepper spray would have been better used in your face.
I'm a recent subscriber, short time follower. I love your channel! Great mix of humor and education. I know you have a video/s about learning the smells/tastes of whiskey, but w/o getting hammered or going broke are there easier ways to train your pallet/nose? Also, can you do more Monty Python references, very entertaining!
Getting into the technicalities of chemical compounds, is there ever a chemical structure that one could see & recognize as "ah yes, that's the structure for bourbon/whiskey"?
There are a pair of compounds called whiskey lactones, but I doubt anyone would be fooled by vodka coloured with caramel and flavoured with whiskey lactones alone.
Yes and no. Think of real vs simulated vanilla extract. Both contain the compound vanillin which is a primary flavour component of vanilla, but real extract contains a ton of other compounds as well, which make the two taste significantly different.
@Quintinohthree @redneckchemist I appreciate the responses! I had a feeling it was more of a series of compounds rather than one said. Intriguing. Thank you!
Right. Rex at 3:30: "Pour your seed on me." 4:30: "Don't be so cold, baby." 7:30: "Whip it, whip it good." 10:10: "You have to raw dog." 12:20: "Enjoy my breasts." Daniel, 13:14: "Not in the face." Everyone: 15:20: "I regret the life choices that brought me to this point." Rex: End: "This isn't pepper spray, it's laughing gas."
Describing chemical compounds and diving deep into the science behind flavors. Experimenting with essential oils in a controlled way. OH WAIT LET'S DRINK FUCKIN' PEPPER SPRAY WHISKEY!
Hello guys! Flavors and all are just so so great, but I'm here for the drinks and the shenanigans. After watching the best manhattan and old fashioned, I thought, have you guys ever had a boilermaker? You know the very casual drink where you drop a shot of whiskey in a beer then chug. I definitely think you two should find what the best whiskeys to use for a boilermaker. You know..... for science! Love the videos as always can't wait for the next one!! P.S. when rex said raw dog all that was ingrained in my head was the cut away to the aging shot on the barrel. Thanks for that, I guess?
I’ve never been more disappointed... Rex... that grain shower and the rest of that very odd bit... Well I can never drink Whisky again. To vivid of graphical memories. Now if you could just stop making that psychotic expression it would be just fine. It’s just that “Let me wear your skin and interact with the most sacred thing in these viewer’s lives”: it is so wrong. Don’t get me wrong I’m a fan, GRANTED mainly of Daniel; because he isn’t making me rethink the reasoning behind having a relationship with Whiskies. Please make the nightmares stop. All the best to you and yours!
why did you pour the oils (flavors) on the OUTSIDE of the wood and not the Inside where it is actually about to mature and take over the flavor notes...???? Really really like your videos dudes keep that on its amazing!!!!!!!!!
Isoamyl acetate... banana flavor; So, I ate a banana and tossed the peel into the nearby trash and forgot about it. A couple of hours later I am sitting at my desk and keep catching the faint aroma of whisky and cannot figure out where the smell is coming from. It smells JUST LIKE MY WHISKY, so it is a real mystery until I finally discover the banana peel. That was the first time I ever related banana to whisky. Now, when I smell the whisky I don't notice the banana aroma, but when I smell banana I sure think of whisky now. That's really strange. Thanks for sharing that tidbit of knowledge. I don't feel quite so crazy now.
So interesting. I've just started on my Whisky journey and I did an experiment. I have my first three bottles of Whisky which are Grangestone sling malt bourbon cask finish, Monkey Shoulder and Glenfiddich 12. I had my wife help me with a blind taste test and just by the nose alone I could name each one consistently. Then I tried tasting without nosing (I would specifically hold my nostrils shut) and I had a very difficult time determining which was which. The first time I guessed wrong on each one. Then when I tasted with my nostrils open I could pick out each Whisky.
If you're interested in even more science behind whiskey and the aging thereof, take a look at Dr. Don Livermore's presentation from Invasion Cocktail 2017: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-T6c_3Se1csQ.html
I like how Rex is almost enjoying everyone elses pain... Daniel is dying.. and Deb just shot her self... Rex...... Laughing.... great start to the vid, very informative. A couple weeks ago my wife was questioning me about the tastes and notes I was getting... she said just read the label, they have to put what is in the bottle on the label under ingredients. I handed her the bottle and said "knock yourself out".. what the hell, she said... so I handed her my empty glass that was sitting for a bit and said smell... she said "Vanilla, nuts, and pepper?? what the hell, how does that happen??" I said Science... so I will show her this and then she should know.
Important question for the two of you. I am someone who usually only drinks XO Cognacs and I want to start moving into more whiskeys after getting into your channel. I've been recommended an Oban 14 and a Dalwhinnie 15 to start with, but other than those what Bourbons or other whiskey types would you two recommend?
You guys are awesome!!! I don’t go to work without watching one of your videos. In fact, I have start to love Whisk(e)y because of you guys! Keep it up, love your videos.
I know you guys are the whiskey tribe, but I would love if you guys could cover rum at some point. Rums (especially from Jamaica and a few other islands) have way more ester ppm and could be a fascinating subject to cover. The average consumer has so many misconceptions about rum that it could be really enlightening for you guys to research.
I don't even drink whiskey... why am I watching this? You guys are great teachers and are a joy to listen to. Thanks you for the joy from the Netherlands during the lock down
Uch. When you drink beer stuff other than grain and alcohol is not necesserly the aldehyds, could be fenols (which in beer might be because of used yeasts, not smoking malts, for example clove aroma), and than you can have hops and all the other ingredients. Not that easy :D But most floral and citrus notes will comes from hops in beers :)
Rex is playing the long game. Early on an off camera whisky mooch, then the Mooch who only got tube socks and sour dough bread on the nose and now as evolved to the master prankster. Every video you guys put up is better than the last. I predict that within a year you will be making the rounds of Late Night TV telling your story.
Was wondering how much sunlight changes a whiskey. My local liquor store has there "top shelf " liqours and whiskeys on the top shelf directly next to the window so it's always in the sun light. Have they been ruining their most expensive products thinking they are displaying them smartly ? Love the video hope you all have a wonderful day.
Do you know why Scotch is called Scotch? People in Scotland refer to things that come from there as Scottish and the people as Scots. Scotch is the word historically used by non scots to refer to both things and people. Scots didn't and its seen as a bit offensive if used in any other category than Whisky. It would probably be dropped if it wasn't now synonymous with the cratur (whisky).
As a chemical engineering major, distillation is NOT where chemical reactions happen. You're mostly separating things on boiling point (and how comfortable chemicals are with eachother)
I enjoy your show and reviews of whiskey but drinking CS or CN gas (which is what is in military grade personal protection spray) is really not a good idea. So, I'm curious, how did it feel going down?
Always entertaining to watch people who never studied Chemistry explain Chemistry to other people who never studied Chemistry. And NO, distillation 0:03 does not create chemical reactions, it is a physical process that separates components by their volatilities. They should have mentioned that charring the Oak barrel produces many of the flavor components, so the type and depth of char has a big impact on the final aged whiskey. Like this www.homebrewfinds.com/wp-content/uploads/2015/03/World_Cooperage_Wood_Toast.jpg
I know you guys are whiskey nuts, but can you tell me about cognac? The process the taste how to and etc.? Thanks. I ask because you seem to be the best at explaining along with production value also you are distillers now..maybe a li'l history lesson.
Uh... Alcohol is created during distillation? Are you sure? I always thought it was already there, it is created during fermentation and you evaporate it out of the fermented wort during distillation.
Distillation is mostly separation (filtration) , not chemical (reaction) processes. This is like listening to a chem lesson from my dog. Definitely lacking in coherent authoritative detail and nuance, but you gotta love the waging tail.
Okay guys listen I'm trying to watch an informative video to learn more about these different things and as I'm driving I hear the word fermentation slightly whispered into my ears and I'm going to be honest with you that was some scary shit. You don't hear shit like that everyday.
Vanillian is pronounced Van -iLL- in Not like vanilla villains 🤣 it's a cool compound, it's what gives lemon peels the vanilla flavor when you make lemoncello
Distillation in itself is a physical separation of the compounds of a mixture based on their difference in boiling points and not a chemical reaction, even though these chemical reactions might occur during a distillation. Smartass out. Peace.
