Nice bar. And yes needs a dram on that bar

I like smoky played whisky. I wondering if you have tried Mchenry from tassie. I found it very smoky its all I got? This is a honest comparison question

How to stop the burn? Drink yourself a proper ale instead with nitro. Get yourself something with actual flavor that doesn't taste like isopropyl alcohol. Get yourself something that goes down smooth, has a robust flavor, stout, with a long history behind it and character and personality in it. Rather than drinking isopropyl alcohol.

Had the opportunity to taste one of these peaty Scotches a couple weeks ago. I got hints of smouldering cat hoarder with wafts of dumpster fire.

I wish the industry standard bottle size were 0.5 litre. I love whisky, but I value my health. The 0.7 l bottle feels like an ocean of whisky 🤷‍♂️ and I rarely finish a bottle of this size.

That Springbank sure IS farmy. It's not a flavor I look for, so thanks for mentioning Benromoch, I can avoid that one also. Cheers!

Well done thank you Phil and Rob!

Thanks

Lagavulin 16 is an acquired taste that I will gladly pay the price for. Tried JW Blue and it's good, but I prefer the Lagavulin.

15:19 finally a good explanation about what STR barrels are and do!

Thanks for making these videos, they are very informative and well made! Bravo!

@FirstPhilWhisky noooooooooo! Youve shattered my hopes and dreams. Was gonna do the same this year! Oh well may do oy anyways for giggles! 😂 Thanks for sharing

My favourite is Lagavulin 16.

This is an amaing video! Love it!

Literally, came back from a tour at the distillery yesterday. I wish I had gone thru the video before popping in. Still quite interesting to follow up what Cotswolds new releases will be and not only in whisky. Cheers

Gotta have a laugh.some where that has mountains 😂😂 look up

Great thank you

Cool, I know exactly what cask was censored out referencing a smoker, Lapa from Islay, my favourite. I’ve actually been getting red wine notes off Wee Beastie from Ardbeg, I wonder if they use some STR casks, along with the Sherry. Hmmm

Yeast is a living thing, it's all around us, penetrates us, binds the galaxy together.

For 40%, It’s Redbreast 12 or Green Spot for me.

I did this without knowing it was a thing 😂I’ve just shaved and recharged a ex wine Barrel and finally filled with an Irish style NewZealand whiskey 😊im planning to age at least 4 years then decide whether to finish it off in something different or continue as is.lol I can hardly wait 😂

Should get all of its colour from the barrel 👀 we’re all looking at you Dalmore 👀

Arberlour Adbunah was really great. Even for a sip ar 61,2 ° abv. 💜

More if this please Phil. Spirit is made in distillerys, whisky is made in barrels and it's fascinating

If you add your own water to bring it down to 43 percent then why buy cask strength?

Hands down the best English whisky distillery!

That STR cask sounds super interesting, seems like a no brainer for any distillery in Aus or NZ?

All Bourbon drinkers are 😸

Cutty Sark Prohibition - grab it whererver you see it. Got my 4th bottle in th cabinet atm.

Probably will give a go on the less caramely tasting ones. The whole reason I do not drink burboun is that it they taste like caramel :(

I’d like to try this it sounds fascinating. 🥃🥃🥃

Excellent explanation. STR for me is something that is easily overused. Cotswolds does the blending to my taste. Lochlea unfortunately I find has too much STR for my taste

I would wanna be the fire barrel fella

Cool!🎉

How long do you keep them for once you open them? And in your experience, how long before the flavor deteriorates?

Agree on Lagavulin 16. I finished one bottle, and couldn't believe it's 76GBP now.

Whisky = yeast poop! Amazing, amazing video, Phil! I have high expectations from your educational videos, given the quality of your previous ones. And each time you don’t disappoint.

Another top-notch(top shelf?) Video. Excellent production. When I'm sharing my collection with someone and they show interest in the finer details, I send them your way. Cheers!

Some good advice here. I definitely found (with all spirits) finding a good mid range ($$$) spirit improves your experience so much over a house spirt that almost certainly needs to be drowned with a mixer to be palatable and not burn.

As the whiskys you pick...2024 was a terrible year for the scotch industry!🤣😂

This was a blast. Boss production and what a privilege to get to see what Cotswolds Whisky is all about. Cheers for making this mate! Keep up the good work 🙂

No or low rye whiskeys do not burn so much. Low proof also does not burn so much.

Amazing how you put such complex topic into simple terms and graphics. Top job! Thank you!

Awesome video Phil! Breaks down the process really well and in an easy to follow way

Great content. I enjoyed the dig about E150 at 10:10.

Dude you are on a different level of production in whiskytube. Well done!

Glencadam Pinot Noir, tastes too much like the wine for me.

Very well made and informative video. I have one question though. At what point in the process is the methanol removed, and how is it done?

Damn had no idea Blantons had gotten so scarce used to love that so much. Another out my price rang 😢