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Well done. Many Whisky Tubers ( including those who have been around for 10+ years) get this wrong and overly generalize about oak and talk as if all sherry oak is European. I’ve heard we’ll known authors of whisky books who have been writing about whisky for 30+ years get this wrong as well.
As an Oklahoman, I must fulfill my quota of talking about the Ozarks since I live on the Plateau. They run through mainly Oklahoma, Arkansas (for those of you who may not know how it’s pronounced basically it’s like saying the letter R followed by can-saw), and Missouri. There’s also the Ouachita (Wash-e-taw)Mtn range through Oklahoma and Arkansas which is another Old grown Oak forest. This has been useless info with an internet stranger, stay tuned for the next iteration.
Love the whale phil, and another cracknig vid. I would like to see more info on the charring process, is there enough interest in a video on barrel making itself? Cheers!
Great one!! It is also to point out that many oak species are not suitable to be transformed in barrels, due to its knots and shape but could be turned into staves to use inside the barrel - which happens in wine making. And could expand scotch profile due to new characteristics from the species and enable to re-use old barrels longer which would be good for the environment. Cheers!
Not if the SWA has anything to say about it, unfortunately. Guess inner staves aren't traditional or pure enough for them. Caramel colourant and chill filtration, however, yes let's have that.
@@marclambert8596 Good question. Certainly the big companies such as Diageo have great influence. And they have influence over other things as well, such as who outside of Scotland the SWA goes after for giving whiskies or distilleries names that are "too Scottish", and which ones are fine.
Great video. If you want to learn about oak, this is the stuff! Would love to see a deeper dive, i.e. the differences in the grains of the Oak species etc., and how it influences the maturation and interaction of whisky with the cask. Good job, sir.
I think I remember hearing on my tour of Balcones distillery in Waco, TX, that their terrific malt whisky aged in French oak (branded "Fr.Oak") uses barrels made in America from American-grown European oak trees (presumably Q. robur). I'm a huge Balcones fan and the Fr.Oak is probably my favorite of their whiskies. Unfortunately, it's a special bottling that afaik is only available at the distillery. Their (also delicious) standard range -- including both their malt and corn whiskies / bourbons -- are aged in American oak barrels of various sorts.
I think it’s worth noting that French oak is much more vanilla forward with a lot less tannins, which will be made even less by the fact that it’s a used barrel. It tends to result in extremely soft results.
Great video Phil. I find the deeper my whisky geekery goes the more I look for what what kind of wood has been used so I can see how it changes the spirit. This was a super useful resource.
Another interesting thing, also very influencial, if the distillery is buying the full casks or just the staves and then reassambles them on its own, potentially destroying an amazingly coopered and amazingly flavoured cask.
I'd love to know if Queurcus macrocarpa common name bur oak which is a white oak species ever gets used in barrel making. I believe it overlaps with alba I forests in Missouri. I'm in Australia so I have no way of knowing if this is correct but I have read it on a tread once. I'd like to know because we have plenty bur oak growing in Australia.
Arboriculture, distillation, media education your videos are truly unique well done 👏 always look forward to the RU-vid alerts of the new uploads cheers Phil
Another brilliant video, Phil! Even though I've done deep dives into cask types for my own videos, you've taught me still more. I bow to the master. Love your new logo and of course your continually improving video techniques - some of which I shall be stealing. ;) Cheers, mate!
Just subscribed. Caught you on the OSWAs. Enjoyed this video but wish you would slow down a tad. You know ... kinda like we try to experience our whisky? Will definitely be keeping up with you. Thank you
If I compare the two scotches I have right now, Highland Park 12 and Craigallechie 13, to me the biggest difference is going to be the smell. With the Craigallechie 13 you get a rich vanilla right off the top, and with the Highland Park 12 you get a rich butterscotch. That is definitely going to be the bourbon cask vs the sherry cask but I believe Highland Park uses European Oak sherry casks, someone please tell me if I'm wrong.
You forgot West Virginia, when it comes to American Oak. There is a difference between it and Virginia.. More of an Kentucky/Tennessee-ish kind of flavor.
I recently bought a bottle of Deanston in Virgin Oak. Is that simply a barrel that hasn't had any other liquor in before the whisky? I'm not super excited about the whisky, tastes too young
Yeah mate...for example...the portuguese Oak three are superb...one of the best Oak producers in the world from Alentejo Region in Portugal and no o e knows about it
Hi Phil Ive been investing in whisky barrels lately and im trying to learn a bit more about the industry. I think this video has been the most pure educational video ive watched so far. Thanks a lot,please keep up the fantastic work 😊😊
I am really enjoying your content and slowly getting through all your videos. Makes me want to have a drink everytime I watch one, to try and taste all the different notes.
If someone knows : Could a whisky be aged in an oak cask for X years (let's say 5) and then re-filled into another cask made of a wood other than oak? To give it other flavors
If you see ‘finished in’ on a bottle, (eg finished in Oloroso casks), that’s what has happened, it has had some time (could be from months to many years) in a different cask to add flavours and complexity.
Would love to see what other types of wood you found so far and your opinion on that. I have seen, mostly in Japan, pine barrel finishing as well as cedar barrel finishing. One Norwegian whisky, I think, was finished in tikka barrel and I saw that some New Zealand whiskies have been finished in manuka barrel.
I respect how deep you have delved into the world of oak. Its is perhaps the most important tree ever for example smoking meats and flavoring whisky...amen
You know I am a big fan of the new logo 👌 The animation looks slick too. Say it is not a uni lecture but I'm sure I learn more from your channel than any course. Great content as always as great to see the culture clips added in. Cheers
This was another great piece of informative entertainment Phil, many thanks! I had heard of American oak being sourced by the bodegas but hadn't realized there were two different Euro species of oak. One thing I had hoped you would address would be the cost and relative production numbers for Euro Sherry vs. American Sherry oak casks vs. Bourbon casks. Cheers!
Great educational video Phil....many nuances that whisk(e)y drinkers are not aware of and confuse themselves with generalizing the type of oak and it's influence in crafting a good/bad whisk(e)y.
I struggle telling the difference between oak. But I can the the difference between women pretty well. Spanish, American, French, I like them all! Ménage a trois por favor
