I Need MORE of these 5 Things in whisky

[@xxacidmv]

I want more disclosure about the production.

[@thebiblioholic]

I love Glenmorangie's Signet.

[@Scotchnow]

@gwhisky, you need to get into American Single Malt. Almost every Westland release uses chocolate and roasted barley. It is part of their standard 5-malt barley bill, and I'm sure you can find in Taiwan. Give it a try!

[@MrMBBM]

He has at least one bottle of Westland. I noticed it in the background a few times, and one time I asked him what he thought and he said “it was good “. 🙂

[@leehaseley2164]

As a homebrewer who loves stout and porter, I really love the idea of whisky using chocolate malt. I wouldn't think that the distiller would go to the bother of making the malt, though. They would need a lot of space for new equipment. They probably buy it from one of the big UK maltsters like Baird, Crisp, or Thomas Fawcett.

[@jasonpetch1449]

Here is my top 5. 1) more spirit led expressions from new distilleries- i.e. ex-Boubon cask maturation rather than STR, wine, sherry etc. I love being able to compare the spirit styles on an even field, 2) more whisky geek expressions (or integrity bottlings if you prefer) from big distilleries at reasonable prices, like the glen livet illicit still, 3) more contrast expressions like Benromach do from time to time but from other distilleries too - for example one on different cut points, 4) less packaging so I don’t have to throw away so many tubes which clearly cost a lot and metal and cardboard, and 5) more excellent whisky tube content with different perspectives! Keep up the excellent content Geoff!

[@peathead4450]

Congrats Geoff, You've finally found something we fully agree on ... but with me being Dutch loving low prices was obvious up front. The rest? No.5: nope (reason: No.3) No.4: definately not (I hate chocolate) No.3: nope (reason: see No.5) No.2: nope (reason: see both No.3 and No.5) No.1: yep (unless polluted by f.e. No.2, No.3 and No.5) .... all in all enough to comment on the upcoming year. Slàinte mhath

[@hansvaneenennaam457]

Hi Geoff, great list. Especially the use of worm tubs. I would love to see more use of Manzanilla casks.

[@DileepB]

I like Sauterne and Armagnac casks.

[@Gwhisky]

Me too!

[@Lovemelikeareptile]

For me personally, I like to know *why* certain flavour profiles appeal to me so that I can apply that knowledge more broadly. It's both a science and an art and while the art part needs to be experienced, the science can be explained. Nice break from the standard format, I look forward to future surprises. As for the industry itself, I'd like to see an advertising blitz explaining Scotch mist and age statements so we can do away with chill filtering and NAS, shouldn't be a need to hide anything. Cheers!

[@giladfrand]

I have tried the m&h art and craft white port, i drank it with their brand manager and it is a very good whisky and it was a great expirience to try it with a cool person. I highly recommend to try this whisky.

[@olivierbeltrami]

I want full disclosure.

[@kevinnordby4808]

Great list Geoff! I want more fino cask!!

[@SimonneNZ]

The Pokeno NZ Winter Malt uses some chocolate malt in the mix and is really good. It's the only whisky I've had with chocolate malt. Agree with white wine and brandy casks, also would like to see more Fino sherry and madeira. Would also like to see Governments stop increasing excise tax every year which is pushing up prices. Cheers!

[@jtf2dan]

Chocolate malt....Glenmorangie Signet is a yummy version of that.....The newest edition of Scallywag (blended scotch) is a Chocolate version as well....

[@frischensbub]

Thanks Geoff and I agree. I love the subtle, cleaner and fresher maturations more then the bold ones. Just one thing I want to be improved in your videos...and that's your microphone! It's just too bold right into our faces

[@jbar6284]

Hi Geoff, Some more worm tub distilleries for your list: Abhain Dearg Balmenach Brora Knockdhu Kythe* Oban Rosebank* Re. toasted/chocolate malt: untried but I believe Benromach's Cara Gold is similar but less-toasted, i.e. I believe it's not a barley variety name as some assume? I'd like to see more experiments with barley varieties, similar to what Ardnamurchan are doing with Golden Promise, etc. Also experiments with yeasts--cf. Loch Lomond. Neither of which I've tried but hopefully one-day. Instead of short cask finishing I'd like to see a return to full-maturation blending--e.g. some distilleries/bottlers used to blend ex-bourbon and (less-active) ex-sherry casks that had held the whisky for it's entire aging period, rather than a short-term and more-active sherry finish (overcoat?) on all the/some components.

[@vktay3198]

I have preference for sweet wine / sauternes cask. Sweet fruity aroma

[@LowTide941]

Has he ever mentioned why he’s in Taiwan? For work? My man living his best life

[@MrChristopherMolloy]

The reason chocolate and roasted malts are not used more is because it lowers the alcohol yield. I too would like to see more wine casks used, even if they're STR. Yes! I'd like to see more Worm Tub Condensers used too. I'd also like to see more mildly-peated malts, say in that 10-20 ppm range. Lastly, I'd like to see more simple Blended Malts, like two malts, say Ardbeg & Glenmorangie.

[@SchmiddiAlive]

There is an Amazon-exclusive Auchentoshan, matured in Sauvignon-Blanc-Casks which is absolutely incredible. 47% ABV, and I normally dont really drink whiskey on ice, but this is absolutely magnificient this way. Drinkable Creme Brulee with pear and a white wine on the side.... by far the best Auchentoshan Ive tried, and costs under 30€ most of the time, so also really cheap! Have you tried it? I warmly recommend it - but as I said, I like it on the rocks more than neat!

[@mvv1408]

More Manzanilla casks!

[@duilioslipknot666]

i think peat is much better with white wine (like white port or sauternes) than with sherry or port, this laph cairdeas is fantastic

[@timothychen7872]

Your 117 West has the chocolate malt, iirc. After 1 bottle review, I see you were like, enough! I can be back to making lists. For April 1st, pls make a list video of what list videos you would like to make 🤣

[@arildborgen4586]

What about the quality of the barley and the yeast?

[@CraigDoverton]

Is there an easy way to find out where the grain has come from...which farm or county / area? Like 5 Guys does on a whiteboard inside that lists the farms where the potatoes for the fries come from. Usually Idaho, but still interesting.

[@MilesOnTheCorner]

More use of Manzanilla casks for me

[@simongilbert2704]

rum cask can be good , usually not to sweet either ;

[@Koby616]

I want more coca cola cask finished whiskey. Great video, I would love to try white port and Cognac finished whiskey.

[@timshulepov]

I have a few questions about _the_ _glowing_ _thing_ . You know the one. We've all seen it. It's a fairly recent addition to the videos. 1. Is _the_ _glowing_ _thing_ actually a microphone, or just a hypnotic device that Geoff put closer to the camera to brainwash us into giving more likes? I'd like to say that I've been liking these videos on free will all along, but if that really is a hypnotic device, there's no way to tell if I've been doing it willingly... 2. Does _the_ _glowing_ _thing_ change color based on Geoff's mood, his tone of voice, or just loops around to attract our attention?

[@WhiskyWolf514]

Really integrating new type of content, my friend. Nice! Interesting topics! Personally, I want quicker availability for recent releases in the Taiwanse market 😎 Cheers🥃🥃🎩

[@Gwhisky]

Haha and I want Taiwanese prices for the German market. 😉🥃

[@MrChristopherMolloy]

No more canisters, boxes, or fancy corks!

[@ironmantran]

Boss G. ! i want same bottle size 750 mL, same height for easy of storing (layering) and simple cardboard box/tube.

[@dramman-onlydramnodrama4845]

IMHO, worm tubs are way better than the maggot parasite tubs

[@Gwhisky]

They both have their perks.

[@tomdiprose4354]

Outrageous

[@TalkingTorah613]

What about bath tubs?

[@dramman-onlydramnodrama4845]

@@TalkingTorah613the scotch comes out tasting too sterile. Then the scotch purchase is a vorfen gelt.

[@TalkingTorah613]

@ 😉 I heard that the moonshine was gevaldig

[@edelrosario5105]

Have you tried whiskies matured in amburana cask or with amburana wood?

[@anotherider2]

No such thing; whisky must be matured in oak

[@CharlesOffdensen]

I want one thing - LESS cork stoppers. Preferably none at all.

[@erikje7352]

ban coloring and chill filtration

[@Balkonwhisky]

Hello Geoff, I want more single distilled malts. Like Thy from Denmark.😋 I also want more gently/lightly peated Whisky (10-20ppm in Malt), And i want more fully matured Bottlings without beeing finished in another Casktype. Thanks for sharing your Thoughts and Opinion. Greetings from Germany 😎🤘🏻

[@thenavajoknow]

Better quality barley. The race for ever higher yielding crops since the big boom is one major reason much contemporary Scotch tastes like dishwater compared to older iterations.

[@mormorgranat]

I'll echo the cognac/brandy sentiment. I gotta check out Kilchoman Cognac Matured. Have had it on the buy list a while now. How do you judge Oban 10 (2022 diag special) when it comes to white whine influence? It says Amontillado, but I get a white vinous type taste from it. Other than that, not sure I have tried a lot of white wine maturations/finishes. What I would want is for distilleries to cask play with age statement instead of without, as they do today. So do a core line with a bunch of 10 year olds instead of NAS. Some can still be NAS if that is considered more appropriate for a special whisky, but by default I would appreciate a decent age. Also, stop the 40 and 43% offerings. Just stop it. I know I'm just preaching to the choir, but I don't think I have a more interesting take right now

[@ThisAndThat-l4p]

I just want One thing in 2025! Those who increase Price of the Scotch for no reason to go to Hell! Same Bottle suddenly goes up $20 to $30 overnight! This includes the State owned Stores too.

[@jtf2dan]

....if they added more arms to it, they could have squid tubs or octopus tubs instead of worm tubs.....just sayin......more arms...more flavour.

[@Jasonbc25]

I want that mic to go away.....horribly distracting.

[@anotherider2]

+ 1 just cos it is clever doesn't mean it is good. Get rid of.