Is "FLUFFING" whiskey a FAD or FOR REAL???

You've probably aerated wine before - but whiskey? Time to rapidly inject air into the Tribe's most popular whiskeys and decide if "fluffing" is just a TikTok fad, or worthy your glass. 🌏 Get exclusive NordVPN deal here ➵ NordVPN.com/whiskeytribe It’s risk free with Nord’s 30 day money-back guarantee!✌
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[@WhiskeyTribe]

🌏 Get exclusive NordVPN deal here ➵ NordVPN.com/whiskeytribe It’s risk free with Nord’s 30 day money-back guarantee!✌

[@jonthomas3065]

Suggestion: when checking if you can tell the difference between two things, do the triangle test. Have 2 of one, and 1 of the other and blindly guess which ones are the same. It makes it much more difficult for psychosomatic foolery.

[@drewsmith3673]

Just got a job as a fluffer. Pays decent, and craft services are nice, but I kept having a problem with my eyes watering. Whiskey helps. Can't say whether you should fluff your whiskey or not, but I can give a hard recommendation on whiskeying your fluffer.

[@cookymonstr7918]

I was thinking of doing something like ~I need no fluffing to get ready for another WT video~ , but you did better job. 🥰

[@brandonhoffman4712]

One question though? If you connect to the internet using nordvpn from afghanistan while on an airplane. Do you get flagged by the faa? Asking for a friend.

[@brianthomason5022]

Muahaha

[@joshlowe6131]

You sure win the internet

[@sarahmanalapan8443]

LoL 😂

[@larrypelrine1799]

Just to make sure we're all on the same page: Rex is the official fluffer of the whiskey tribe.

[@Sunny-jz3dy]

😂😂😂

[@SSR_Virgo_Tiger]

More and more I feel like Brianna's coming for Daniel's medallion 😂

[@IvIidnight]

Why do you think he keeps the medallion in The Vault? Does anybody think she has the code/is allowed in their unsupervised?

[@SSR_Virgo_Tiger]

@@IvIidnight definitely not. Rex had a hard enough time finding the decoy "secret stash". Brianna is not allowed near anything important. She would literally take over the world 😂😂😂

[@IvIidnight]

@@SSR_Virgo_Tiger Brian = Brain Brianna = Pinky Rex = Yakko!

[@chrisanderson2368]

Yeah, she's getting good.

[@RichardCranium321]

I thought she was after Rex's medallion? Daniel doesn't seem her type. Ooooohhhhhhh ..... nevermind. Wrong "medallion" 😂

[@lofnouk]

Honestly, if I'd tasted this many samples, I'd be calling "the middle is fluffed" before having a lie down.

[@bicker31]

My middle is fluffed from sampling whiskeys :(

[@X22GJP]

@@bicker31= people trying way too hard to fit in

[@bicker31]

@@X22GJP insulting others won't fix your problems, toxic weirdo

[@Sunny-jz3dy]

😂

[@CookinWithSquirrl]

I am surprised Daniel didn't know what a fluffer is. I started giggling as soon as fluffer/fluffing was mentioned.

[@melissagamarra7611]

Aeration in wine is meant to bring down the intensity of the tannins (the bitter notes) so it makes sense that it would only make a difference in barrel aged whiskey because of the tannins

[@tipsysmichigander6483]

Lord - No. You drink whiskey for the bitter bite... So that logic makes literally zero sense. Next you're going to suggest to aerate bourbon to remove the aspect of the drink it is solely known for.

[@breedlofam]

@@tipsysmichigander6483 That's literally not what Melissa said. She wasn't advocating for it, just saying that the reason the barrel aged whiskeys are easier to differentiate was due to the tannins.

[@Valath]

So wood gets harder when fluffed?

[@GlenAndFriendsCooking]

Years ago (maybe 10??) Breville sent us their 'Sommelier' wine aerator - it used 95% oxygen that it generated internally to rapidly aerate wine that you put in it. They also sent a couple of smaller whisky carafes to aerate whisky as well.

[@GlenAndFriendsCooking]

Adding - using that frother added mostly Nitrogen.

[@Sunny-jz3dy]

🤔 😁

[@Sunny-jz3dy]

So this has been around for quite a while! Good to know....might make researching a bit easier. Ty!

[@kerc]

How do you know a KZbin channel is good? Well, I don't drink alcohol anymore, yet I remain subscribed and watch all their videos. Y'all are so much fun, and the videos interesting and entertaining. Great job!

[@X22GJP]

I don’t play golf, but I watch golf-related channels.I don’t fight, but I watch fighting-related channels. I don’t do woodwork, but I watch wood-crafting channels. I don’t sing, but I listen to music. I don’t draw but I appreciate art. What’s your point?

[@kerc]

​@@X22GJPSimple: their channel is so good and so much fun that I still watch their vids. Same reason you probably watch all those other video categories of things you don't do. I think the point was very clear; I don't understand the slight antagonism coming from your reply.

[@Sunny-jz3dy]

Some people don't have anything better to do than try to cause trouble! Just ignore them...they'll go away! LOL

[@Sunny-jz3dy]

Every single comment you've made has been antagonistic. Find something better to do with your time and grow up!

[@Dragon4eva]

I would be interested to watch you guys break out the ABV tester on the before/after fluff

[@thelostcause7983]

The last thing I would expect was a softer whiskey, especially on the nose because of what Daniel said at the beginning about fast evaporating the alcohol

[@RebeccaPaige]

You'd think the unfluffed whiskeys would have a more flaccid taste.

[@revolvermaster4939]

Oooowww! My whisky experience is forever damaged now.

[@WhiskeyTribe]

🌏Get exclusive NordVPN deal here ➵ NordVPN.com/whiskeytribe It’s risk free with Nord’s 30 day money-back guarantee!✌

[@RichardCranium321]

I know bourbon and other spirits are aged in oak barrels, but what happens if you soak wood in water to strip out some of the color, flavor, and aroma *THEN* use said water for your distillation/proofing process? I soak my applewood and cherrywood chips overnight before using on my offset smoker to cook, but im always left with water that looks like bourbon and smells almost like a humidor which made me wonder what happens if you use wood soaked water to make booze and INSTANTLY I thought of you guys.

[@kevind.3389]

Super fun video. I learned quite a bit. However, when you are doing a tasting like this, I think you should have Rex and Brianna focus on which they prefer and why. Then if you want, guess which is fluffed or not. This will help you know if fluffing (or whatever you are testing) is making a difference and if its a good difference. Instead they were mostly just trying to guess which one was fluffed or not, which is definitely fun for them, but is going to give skewed data. This is why Rex was saying "Maybe my marker is wrong" because there wasn't much focus on figuring out and keeping track of what the marker was. Also, I'm just some rando on the internets and this is mostly just a fun video so I'm not sure how much it matters.

[@justinbanks2380]

Rex explaining fluffer... lol 'I feel like there is some innuendo here I'm missing'... 😂😂😂

[@bengauci1836]

Love the descriptive commentary and the chemistry between these guys.

[@bliska8434]

this makes sense for beginners who haven't identified nuance or learned the profiles to look for. This will likely have a larger impact on cheaper whiskeys.

[@burtmacklin6443]

For new people, maybe, it could be like the old trick of learning to like scotch using soda and lime slowly removing them until you are left with just the scotch when you become accustom to the flavor of scotch.

[@KungFuMunkeyz]

Great idea. I just tried this on a Woodford reserve rye, and it definitely changed the nose and softened the palette a bit. Not as much of the rye spice on the tongue, much more vanilla

[@itsdavejustdave4876]

I generally do this with my neck pours. It gives the bourbon the same taste and mouth feel of a bottle that’s been open for about 2 weeks.

[@boostseven5075]

may be it fit for 90 proof

[@DaveTex2375]

I like how Brianna talks with her hands like i do. My spirit animal. My dad gave me a hard time when i was little, asking "Are you sure you're not Italian?" which went right over my head.

[@SteveFye]

Theory... victorious fluffing will slightly warm the liquid, which could be causing the difference. Also, i think that it would have been interesting to have one of these blind tests have matching pairs (like, both fluffed, or both untouched) to see if the differences were psychosomatic

[@DaveTex2375]

Awesome! That means more whiskey tasting.

[@NorthWestBourbon]

If you were to prove that aerating it makes a difference, doesn't that also prove the neck pour theory?

[@AdamPFarnsworth]

No, because the whiskey in the neck doesn't just float there lol. The whiskey moves inside the bottle due to heat and other changes, and as soon as you pick up the bottle to pour, you're swirling it around even more

[@NorthWestBourbon]

@AdamPFarnsworth True. But, I don't think we're talking about the same thing. The neck pour theory is that the first pour out of the bottle isn't as good. Many people believe that once you get the bottle down past the shoulder and sits for a period of time, it "opens up" and gets better. Others argue that there's no difference, and that it's your palate that changes over time, not the whiskey.

[@marcwhiskey]

Interesting video but I'm never gonna use a milk frother on my whiskey. That's what we have these videos for.

[@Angel_Scum666]

You should add even MORE AIR. To different Whiskey drinks into.... CARBONATION STATION! Fizzy spirits 💯 Maybe even for Halloween? 🤔💀

[@kerc]

I think they tried that once...

[@jwhite-1471]

@@kerc They did.

[@bcsmith]

When can I sign up for Brianna’s whiskey somm class?

[@xxacidmv]

When she has diamonds of sevens

[@DerrickClaar]

This is what I miss about going out to just drink (tasting as Pooh Bear would say...) Watching you all get sauced and discuss the differences and the reasons for them was super fun : )

[@fretless05]

Interesting video. I really wonder if the fluffing would do more for something like a peated scotch that you add a bit of water to. Would the mixing and addition of air make the addition of water more effective at releasing the congeners and opening the spirit up?

[@justinbanks2380]

Brianna beats Rex to the clap. 'How? How?' 'I'm just a natural winner.' 'I don't want to do this anymore.' We just witnessed Rex regretting bringing her in. As she is quickly becoming a better mooch, a better taster (with tasting notes etc) and better at the clap at the start. Among other things. Lol

[@riftbox6599]

Bet this would be huge on gin.

[@anaryl]

Interesting. We don't really aerate wine so much as 'decant' it and it makes a demonstrable improvement especially to a bottle of cheap plonk. The reason for this is isn't so much to do with the alcohol as it has to do with the process of oxidisation on the various compounds, volatiles and tannins. Decanting a bottle of red will 'deactivate' some of those tannins - reducing that sour hit, and at the same time, allowing some of the other compounds to mature and express themselves more in the wine. This is particularly effective with red wine - due to its heavy nature. In fact, with highly aromatic dishes (Indian food is a good example) a night in the fridge (oxidising/maturing) will improve the flavour of the dish. Steak tastes better when oxidised (with fire). However, as I undrestand it, the benefits of decanting can get diminishing returns with higher quality - as overall the wine is more mature and better balanced overall. So in a whiskey context, the question would be how many volatiles/aromatics there are to act on, whether there is sufficient time for oxidation with aerating and whether the whiskey and more or less matured as much as it was going to already. One thinks that you might be see a lot more benefit with a cheap bottle of whiskey that hasn't had as much time to mature in the cask or on the shelf. I suspect the worse your plonk or rotgut is, the more improvements you are likely to see. Worth investigating.

[@rongill3927]

You need to contact a professor in the chemistry department at a local university. Get him/her to use their gas chromatograph to analyze the whiskey before and after fluffing. It might be interesting and fun to see the differences in the GC spectra, if any.

[@restorer19]

That would be very time dependent, for such a short-term physical process. Besides, they already promised to do something like that with their post-frozen whiskey samples, which seemed to show lasting subjective changes even after rewarming.

[@OldFashionedWays]

thanks for doing this for science of course. fun episode. interesting outcome. cheers

[@drcdrdoct9864]

Good to see dude back. It's not about picking the fluff but if you like the fluff. I think I'll try some of mine to see even though it's probably not Bourbon god worthy to do a fluff.

[@MrV4nd4l]

Wine airater or whisk would both put more whiskey particles in the air in the glass, so a little bit of a difference on the nose makes sense (kind of)

[@mtk3668]

Sipping on some tullamore dew while watching this! happy saturday!

[@FrostyTTV]

Friends don't let friends fluff alone 😂. Brianna is the master fluffer.

[@dalusa81]

thumbs up for dry times between good times!

[@buddhstyle]

I don’t know anyone’s names but the woman in the ponytail makes a good point

[@cha0sunity]

I tried this on Old Forester 100 proof. It seemed to cut the sharpness a bit and gave it a similar effect as a drop of water.

[@alexd3206]

I want to know what happens if you smoke *then* aerate a whiskey. Does the heavier smoke mix in an change flavor?

[@CoastScribbler]

Fluffing and mouthing. Mouthing and fluffing. This is ineffably disconcerting.

[@MatthewSmith-cp3hu]

this channel is so good

[@AleisterMalakai]

I would like to see it done with a sherry cask or port cask finished whisky

[@brentp6604]

I think comparing neck pours from newly opened bottles would have a more noticeable difference. Fluffernutting into the neck pour would make it taste more like the last couple pours from a long opened bottle.

[@chrishenderson420]

Nice to see Daniel back on here.

[@Dallen9]

What I'm taking from this video is "Fluffing" a whiskey can bring out the aroma and bring the flavors into play more than "Non-Fluffed" which depending on the whiskey can be a good or bad thing.

[@Chillinchillin8]

So Bunnhabhain is some of my absolute favorite scotch, any recommendations with knowledge that I would enjoy?

[@baronofgreymatter14]

What would happen if you add water and air?

[@mikedubovs1574]

Try a yamazaki 18 at about 50 to 56f.. or a proper cube.. with a super clean glass or with super clean ice.. is godly..

[@Jkopala1954]

I tried. I found that it opens up the brown sugar and sweetness for ne that I sometimes don't pick up. I'll keep trying it for awhile

[@siconic21]

I feel like the "fluffed" version splashes more on the sides of the glass, releasing more aromatics. Just a thought. Maybe fluffing one, and rolling the other would result in a similar profile.

[@Sunny-jz3dy]

🤔

[@WhiskeyTribe]

I rolled the non fluffed glasses for that exact reason.

[@alexpj7]

Daniel has grown up a little, well done bro!

[@TheMilkman710]

I really want to see you all do a tasting of Suntory Toki

[@Nikzzza]

Have you seen/tested Savu whisky glasses?

[@danielhoglan3468]

Please test the proof before and after fluffing. Purer alcohol like in whiskey is likely going to evaporate much more quickly than in something like wine. I might try it, but I'm not going to take a 10proof hit for something that has very mild positive flavor changes. I might take 2-4 proof though.

[@MrButtMudd]

It's so fluffy

[@adrianmccall5215]

Always love your blend of curiosity, enthusiasm and humor! Is featuring whiskey tasting during dry week a mixed message? Maybe highlight other neat stuff you have going on with the business?... anyway love you all... keep up the awesome work.

[@trhoads07]

Why is Daniel standing on a box? It was throwing me off seeing him taller.

[@videoinformer]

Brianna's obvious intoxication started early and grew swiftly and greatly. Daniel was drinking colored water. 😀

[@patricksnyder3446]

Use the fluffer on your red wine works like a champ

[@dreamingwolf8382]

So then, with what we've learned here today, would it be safe to say that you could find some good noticeable changes in other barrel aged spirits, like tequila or rum?

[@michaelb1761]

You guys soda streamed some whiskey years ago and reacted to the huge difference.

[@WhiskeyTribe]

Carbonation had a much bigger difference than fluffing.

[@andresfresquez12]

More Breanna Noob style content please. Awesome! Subscribed! again...

[@psefisato]

What happened to the banana ice bath? I can't believe the whiskey didn't sell out in the allotted time, and it's very un-Rex to not take sweet, sweet, revenge! 😂

[@Sunny-jz3dy]

This is true! 🤔.

[@SandTiger42]

I tried this a while back. It felt like somebody just took a spray bottle of whiskey and spritzed it up my nose. Did not like. The whiskey still tasted the same, just felt like I was snorting it at the same time. What kind of alcoholic do you have to be to enjoy this? I'm not at that level yet.

[@Writerx83]

Oh wow a pirate barrel bottle. I haven’t seen an opened one for a while.

[@rachaelmadd5661]

What does it mean when Daniel says 3, 4, 5 points? What are the points? Does it have to do with something with judging whiskey? He says it like it is barely anything, but in beer judging even 3 points is a huge difference.

[@Mus1cP1mp]

Love it when Dan drops the science into the videos.

[@louisaziz1235]

If you are going to compare the two options, you need to cleanse your palate between tasting each one. In wine tasting, this is often done with samples of bread and cheese. If this is not done, your judgment will be compromised.

[@iranjohn]

I feel like I got dumber watching this. Remind me of the time I was arguing with the pro barbecue about, leaving the bone in estate, and then had to explain how heat affected molecules and bones were porous.

[@edwardguzik3081]

If you're going this far with your whiskey, why don't you carbonate it like soda?😮

[@thesleepyweasel3775]

1:05 All "fluffer" jokes aside, this is a good premise, claiming it leads to faster evaporation of higher proof alcohol, but it would be cool to see an actual test of that theory. Any chance of revisiting the test, but testing alcohol content, rather than simply flavor profiles?

[@333fux8]

Wonder how much of the difference is just simply the flavors being mixed more not nessesarily the air

[@thesleepyweasel3775]

2:38 Hey, fluffers provide a valuable service, so say it with some respect.

[@juju2]

when can I buy and ship your whisky to FL or can my local liqueur store buy it

[@bricesmith102]

Brianna being cute as always lol "She's a master fluffer" Oh no 😂😂😂

[@royhi1809]

At the end of this test... BOTH WERE FLUFFED! (and I'm not taking about the whiskey ; )

[@IvIidnight]

Master fluffer! 😂😂😂😂 (Sorry, chica. Funny is funny.)

[@burtmacklin6443]

I suspect this works a lot like beer when comparing co2 vs nitrogen. Nitrogen is a much smaller molecule compared to co2 meaning you can fit more in and the surface area is higher. Beers like Guinness would be too rich if it were to be co2 instead of nitrogen and other beers like Southern Tier's Creme Brule would be sickening sweet and syrupy but on nitrogen they are great a dessert beer. As suspected the heavy flavor of an Isla was favored with aeration. Things like Fireball or Screwball would likely have a noticeable improvement as well given their sweetness.

[@brodowngaming]

From my experience with beers on nitro. They become more flat/watery tasting

[@burtmacklin6443]

@@brodowngaming Yeah, that makes sense. It's exactly what I was talking about in the original comment. Flavors get spaced out on Nitro. You need a really flavorful beer to stand up against it.

[@Jeff.the.senior]

Can you redo this with an ABV test before and after ?

[@StillLivinginthewoods]

Is Daniel standing on the metal bar at the base of the bar?

[@youtubeSuckssNow]

Matt wrong Demolition Ranch in Boerne near y'all found an old wine cellar on a property he is fixing up and wants someone who can distill it into something. Y'all are kinda perfect for it so it would be cool if y'all team up with it. Also every time Daniel said something was softer it was wrong, and he kept thinking it was correct lol

[@davescamera3672]

Good luck not getting slapped by the bartender for asking for a fluffing.

[@itsdavejustdave4876]

So if I drop by the Fang and Feather, can I get fluffed…whisk(e)y?

[@lcpholman]

Surely this should be done with neck pours?

[@scottmoody3926]

Brianna, fastest hands in The Whiskey Tribe

[@ErikWaitWhiskyStudies]

Time to start a new KZbin channel… “Erik Wait Whiskey Fluffer”.

[@Mjhavok]

Its OOO-GE-DAL not OOGDAL. According to the Ardbeg master distiller.

[@censusgary]

You don’t need a special tool to do this. Just stick your electric toothbrush in that glass (but without any toothpaste … unless that’s your thing). Or whip the whiskey with a fork or an egg whisk. Or cover the glass with your hand, and shake vigorously.

[@brianburke808]

5:53 how does one fluff a nose?

[@alphanaut14]

Help, Ardbeg peaty flavor tastes like bandaid to me. I can't shrug it off. Do I have bad Ardbeg (10yr single malt), or am I just broken?

[@cynthiastinson7059]

You need to create positive associations with the band aide flavor. I personally think it tastes like bike shop repair room. But that’s great because riding my bicycle when I was young was real freedom. That’s before I got a driver’s license. The smokey note is bonfire on the beach. Which is also an awesome memory. The weird and savory nature of islay whiskey is a vibe for sure. Lapsong Suchong tea is similar and non alcoholic way to dip your toes in the flavor profile. Cheers.

[@Expatris]

So, if aerating wine brings out the tannins, and Bourbon get more impact from aeration, why didn't Rex suggest a wine finished Bourbon for the Science?!?

[@dylanlenn7836]

she totally was thinking of diamonds of sevens

[@vento2175]

Daniel is back * . *

[@foodforthought92]

im a professional mooch in training.

[@brucecaron2776]

you ever use a soda carbonator on whiskey ,, turn it into carbonated drink

[@neukin]

lol "Nope you dont get to go to Scotland"

[@user-jl9wn4pk7v]

Fantastic episode…learning so much for my own practice