After 63 years my daughter got me some Johnnie Walker Blue for Christmas and I discovered I liked whisky but knew nothing about it. I discovered your videos and want to thank you for the way they have helped me develop my appreciation for the distiller's art. I told my adult children about them and now they use them to select my birthday and Christmas presents. On a side note; every parent should develop an appreciation for Whisky, it gives your children something to get you as a present that has a wide range of prices, and that you will always enjoy receiving. On a completely random note; for some reason Rex always reminded me of John Larroquette. Go figure.
The chicken slapping scenario was faulty... You might set the oven to that temperature, but you only cook the chicken to 165F... Error carried forward, partial credit awarded only.
I remember as a wee child seeing my parents work with peat moss in the yard, but my memory is purely visual. I clearly missed out on the aromatic experience, and I'm doing my best to make up for it in peated Scotches.
Bowmore 12 was the first whisky I ever had. I was 16 or something, and my dad got it as a gift but he never drank it, so I would sneak swigs of it from the bottle when he wasn't around. I didn't know what it was, but I liked the kick and the warmth in my stomach.
As a Laphroaig, Ardbeg, Abelour, Lagavulin fan, I was shocked at how gentle, smooth, and sippable Bowmore is. That's what I get for liking Face-punching-gunpowder-peat whiskies
Idk why I picked this video to finally comment but I love the videos guys. I live in New Braunfels TX not far, anyways thank you guys for bringing me into this vast world of whiskey 🥃 cheers
Thanks for reviewing this one! I recently got it as a gift from my wife and I could drink this all day. Other reviews I’ve heard think it’s too simple and not interesting. Not in my opinion!
I've been waiting for this review since I started drinking whisky. It wasn't the first scotch I had but it is the one I like best out of all whiskies I've tried so far.
Hey guys one of the Tribe Gentry here, I have a question, if you put fresh made whisky in a sherry cask first for several months, then move it into an Oak Barrel to age for several years, what effect do you think "reverse finishing" would do to the whisky and do you know if anyone has tried it.
now one year after I bouth this bottle I finely like it. In the beginning the peat overwhelmed it, but now its sweet and nice. well i did drink it on the back of one of my favorites, the Highland Park 12
Every Sunday, my local liquor store (Hazel's) has a sale. They send an email the night before and as soon as I get it I'm looking up to see if you've reviewed it and it seems worth the price. Tomorrow, Bowmore 18 is $99
Going down in 2 weeks, can't wait to see you MBs.... and get my Eleanor!!!! Hope to see the Vault when we visit on the 8th!!! Too late for the meetup, but time on the deck is time on the deck!
I still want to see Daniel’s tour of scotch with one from each region. He mentioned that he does Bunnahabhain (I believe?) for Islay, and I really want to hear his logic.
I can tell you here! I typically give the Tour of Scotland after classes at Wizard Academy. 70%-80% of the people in that group have never had scotch, or think they don't like it. I use Springbank 12yr Cask Strength to beat the shit out of them and immediately follow it with Bunnahabhain 12yr to surprise them with what they were certain was going to be a smoky whiskey. When you surprise them with something like that, it completely resets people's mental approach to "scotch". Inevitably we turn at least have the room into new scotch drinkers.
@@JakeGunst86 There aren't too many Lowlands distilleries. I'm thinking Auchentoshan, but Daniel seems to really like Ailsa Bay. For Islands, I'm guessing either Talisker or Tobermory/Ledaig.
Good news, you wouldn't need to slap the chicken until it reaches 400 degrees, the internal temp of chicken only needs to get to about 165 degrees (white vs dark meat dependent) to be fully cooked; so there is hope!
i'd like to see you guys do more independent bottlings, specifically with Bowmore. I would be interested to see what you guys make of the cask strength, unchill filtered and un colored whisk(e)y's from companies that don't normally offer that in their line like Bowmore
My only issue with the chicken slapping equation is that the temp is too high, the internal temp only needs to reach 165 F to be cooked. Say 200 F for science purposes.
I suspect that you could slap a chicken well beyond the stated calculated value and NEVER cook the chicken. The kinetic effort would pulverize the chicken into raw protoplasm well before it would be “cooked”. A Whiskey Tribe episode to test this hypothesis would be an all time highest viewing. You could also test which whiskey pairs best with the result.
In my opinion, the Hat of Generosity and the Wizardly Robe of Wizardly Things are the two greatest aspects of this show, perhaps even better than the mooch and the hobbit...
2 things... 1). Would toasted Peeps be considered yakitori? 2) Gordon Ramsay would have a fit if you overslapped a chicken (400 degrees F is 220-230 degrees higher than you need for optimum slappulance).
Chicken does only need a core temperature of 65C or 150 f. As seen in sous vide recipes. A good chicken won't be above 85C or 185F at its core. High temperatures 140C or 285f are however required to make a crispy skin and for the maillard reaction (a brown crust) . The chemistry involved in cooking will probably significantly throw of the equation.
wow I learned something today! I'm excited to see if I can have a chicken fully cooked by the end of the weekend now. Also this Bowmore is fantastic, I have tasted it before and I fell in love!
We've got a Bowmore 12 in at the moment and I think it's a really nice, balanced Islay. But the amount of fake colour in that 18 is shocking! 18 years that liquid's been maturing and they go and dump a oil tanker's worth of E150a into it! I do wonder if that volume of colourant would have an effect on the taste. I don't know. It's just so unnecessary either way, and I think it's doing the whiskey a disservice by making it look gimmicky and artificial when it's actually a nice dram.
You're not getting away with this Daniel!!! 2 episodes ago you mentioned this "And we drugged a bunch of our somm's over there" What happened?! Is this why it's called the wizard academy? The moment you step in the building you start seeing magic and leprechauns drinking whisky? BTW , I love how Rex just replying with "Oké" .. like it's just the average day at work.
A little glimpse at vintage Rex on this one. I care so little, it's gone full circle and now it's the single most important thing in thing in my life right now. haha
Hoping you can add some insight and knowledge and while doing that Rex can look cool and up his mooch level. Most people believe that Blantons is made, bottled, and owned by sazerak. My research shows that is only true for the first two things and that it is actually owned by Age International who is owned by Takara Holdings inc. Am I right and if so what do you both think about Takara letting people believe that Buffalo Trace does everything. Brilliant or dishonest?
But did he account for the radiation of the heat through the chicken? I would think that the one-slap method would leave a charred handprint of totally burned chicken, while leaving the other side completely raw.
Hey all I need some help, I'm over sherry scotch and I think I'm ready to head towards smoke. I had Bunnahabhain 12 as my starter, but it's a sherry aged whiskey so I'm not too excited about it. Was thinking Bruichladdich Classic instead. Any thoughts or suggestions?
Rex has a few more pours and starts to think, i can do this. Daniel walks into his kitchen late at night and finds Rex just throwing hay makers at a frozen chicken
The number of things Daniel has not admitted to doing is a shorter list than the list of things he claims he has done. So far he has not: Been a fireman Been a longshoreman Been a samurai Been a nuclear plant operator Been a mercenary Been a fur trapper
Now that we have solved the chicken slapping mystery we can get onto more pressing eternal questions like, what is the load carrying capacity of the African Swallow
