ralfy review 883 Extras - Q. - How to smell and taste in detail ?

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[@dalepiper6693]

In my humble opinion one of the best videos you’ve ever made 👏👏👏👏👏👏👏👏👏

[@AndyCigars]

Ooooh, love the Metallica reference in the malt mention. Rock on, MaltMates! 🤘🏻

[@Yong_Goh]

thanks Ralfy for the Malt Mention :) I actually meant for him to say MALTellica. Rock on Malt Mates indeed!

[@alexk3088]

I once had a computer job at a big brand cola bottling plant. Another product they had was a "blueberry" flavored still beverage, it was literally blue, like windshield washing fluid. Artificial flavor and color, of course. They had a lab there, quality control. When helping with a lab computer I made a joke about how real blueberry juice isn't blue. And the microbiologist told me that she doesn't let her children drink that stuff. But... does it really take a microbiologist to figure that out? :-)

[@willemkilian9563]

I've learned the most about tasting whisky from watching your videos, and have noticed that it takes patience and cognisance to pick up on all the different flavours and nuances; subjective though they may be. I remember when first watching one of your videos thinking that it would be impossible to recognise half the tasting notes that you or some other people come up with, but since then I've learned to not rush it and let the flavours come to me over the due course of spending time with the bottle and slowly enjoying the drams. Thanks again for sharing!

[@Nikolay_Nikolov]

Absolutely spot on, Ralfy! Palate awareness and preparedness is an absolute must for anyone who wants to realy connect with the whisky or any other distilled spirit. I for one have found out that my palate just doesn't work if I've had onions, garlic or some pungent fish like mackerel earlier in the day. Also if pass on the sweets the whisky tastes much more complex and pleasant.

[@robfut9954]

Honestly I’ve found that mood, and circumstances affect the ability to smell and taste a whisky. There are some nights I just can’t taste and enjoy one whisky, then a few days later it jumps out at me and I notice everything and enjoy it immensely.

[@thewhiskybothy]

. . . so true !

[@marksaliba4194]

First it's Ronaldo who dumps on Coca Cola, now it's Ralfy😂. Tough couple of weeks.

[@HerbertDuckshort]

……….but will Ralfy wipe $4 billion off Coca Cola’s stock market value?

[@marksaliba4194]

@@HerbertDuckshort probably more. Lol. And then I can buy some shares on the dip

[@nagygabor4177]

What I find especially fascinating about tasting is how any whisky you're trying for the first time may smell and especially taste completely different from your subsequent drams of the same stuff, it's as if it takes a bit of time for your perception to make sense of the experience, and the first encounter sort of primes your senses for the upcoming ones.

[@Walking_Ears]

It can also be really interesting to see how the taste can be completely different by the time you finish the bottle vs when you start, both as the bottle 'opens up' and as you get used to it, start noticing new things, etc

[@nagygabor4177]

@@Walking_Ears Yeah that's a thing too for sure although for me once a flavour profile clicks it remains roughly the same, the most dramatic changes occur through the first couple of drams of an unknown spirit.

[@robfut9954]

@@Walking_Ears “finishes” especially disappear from bottles after a bit of time. And an aggressive whisky often takes down after a while and improves. I add a spoon of water to hot bottles and leave them open a few hours and that’s a Ralfy trick that I love.

[@johnnybee9265]

Brilliant. Thanks for knowing what's up and saying it out loud. Cheers mate

[@mrnosebear7406]

Hi Ralfy, thanks for this super video explaining to us the art of smelling and tasting. After so many years I am still learning how to enjoy whisky. I am the pupil and you are the teacher. Thanjs again for sharing all you knowledge and experience with us. Dankeschön!!

[@TheRealJoseramirez]

Excellent stuff Ralfy. Thanks. I've been saying something broadly similar for years. Probably less eloquently. Also appreciate your sincerity and that you don't try to hide your emotions. In fact at one point, I thought you were going to shed a tear. I can empathise with that. All the best.

[@RebMordechaiReviews]

So true Ralfy. This is why I am not in favour of these Public Live KZbin Blind Tasting sessions (competitions), no matter how amusing and entertaining some people say they are. Surely, Single Malts are all about quality relaxation time. Smelling and Tasting notes come to you when you are are not under stress. Public Blind tastings force you to chase the aromas, rather, as you say, let them come to you. You must allow your mind time and the freedom to wonder without restrictions of consequences of failure, place and time, to enable aromas and tastes coming from the whisky to spark memories of events and items stored within your memories. The sensation of making a "whisky connection" can be even more enjoyable than looking at old photos or video of the actual event, because those aromas and flavours actually cause you to relive events in your lives, sometimes with extreme clarity. In contrast, public Blind tastings are exercises in, at best, pointless point scoring and at worse, public humiliation.

[@hasael2010]

So much knowledge in one video. Thank you Ralfy!

[@losendos194]

Thanks Ralfy for a very interesting and thought provoking review. The comparison to the food industry and how consumers are manipulated is a very serious issue and as whiskey fans we need to reflect upon very seriously. If I may add a couple of my own thoughts when discussing taste and smell: 1. Don't be intimidated by the opinion and 'ability' of other whiskey drinkers who can smell and taste what inevitably you cannot. We are all different and our senses react differently to smell and taste. On that basis, do not 'chase' your whiskey in an effort to find something that is unattainable. Simply enjoy what YOU find and consider whatever that is. I absolutely agree with you Ralfy, the palette will mature from a whiskey perspective over time, thus allowing us to enjoy some of the more 'challenging' malts as our tasting experience grows. 2.. I always give a whiskey a second chance. At our first tasting I might be off colour myself. For some physiological or mental health reason, the experience may become impaired. You may not even be aware at the time (this is often the case), so wait a while and give the bottle a second airing. You will be surprised how often your perception will change. Cheers!!

[@thewhiskybothy]

. . . a great comment.

[@lawrencestack7416]

Thank you for the great info. Love the videos!!

[@pfalzgraf7527]

I very much love your take on this question! This video will be suggested to some friends who are uncertain about their palates! So, I guess thanks are in order! Thank You Ralfy!

[@mcomiskey7]

Thank you for this Ralfy. I knew it would make for a good extras.

[@thewhiskybothy]

. . . thanks for the inspiration malt-mate.

[@johnw1597]

It's funny, Ralfy..since the start of my whisky journey (probably 3-4 years now), I find my palate constantly changing. I go back to an old bottle that I opened say 18 months ago (yes I have lots of opened bottles!), and find new flavours and interesting notes about that whisky. I've also found myself subconsciously steering clear of 'lesser quality malts' that I have in my whisky collection, due to frankly being spoilt by the likes of Springbank & Bladnoch!. Anyway, great video as always! Take care of yourself mate.

[@thewhiskybothy]

. . . It is a natural evolution of palate. Video about it soon !

[@dfromcool]

Thank you Ralfy! I needed a video like this! Cheers from California 🥃

[@jaredpruett2056]

Hello Ralfy, I was actually struggling with a Tobermory 12 while watching this. I know I like it but couldn’t pick out the reasons why... I’m still getting there, but when you mentioned 1) let the aroma come to you, don’t pick it out 2) keep it on the palate for a long time, in no rush. Notes weren’t immediately clear but I kid you not, the flavor and overall experience doubled if not tripled for me on each sip. I’m new, about 1 year into my whiskey journey, I’m from Texas and just wanted to say thank you so much because you’ve over the last few months have changed my entire concept about tasting in general. It’s helped me with my favorite drink/nerd hobby too which is coffee. Cheers to you, & a big thank you from the usa!

[@thewhiskybothy]

. . . happy to share the malt-moments !

[@flyinloe]

Wise words from a wise man. Cheers mates.

[@lyacoubian]

Very well said Ralfy. Mass producers want to tell you what something is supposed to taste like instead of allowing you to (as you would put it) find your own palate.

[@denniscottrell3703]

Excellent informative video 👍

[@geoffbabirecki]

A fabulous edition of your wonderful channel Ralfy. This should be on "prime time TV" for the benefit of everyone! Thank you.

[@alexk3088]

"Flavor costs money" - Ralfy, 2021. How astute. I would also say that flavor doesn't have to be expensive or unattainable. With food, start with integrity ingredients, learn about spices (use sparingly) and learn to cook. I'd say that it is easy to cook better than good restaurants and you'll never be able to eat processed garbage again. Cheap/convenient/tasty - pick any two, because you won't find all three.

[@FERREIRAPHOTO]

One of Ralfy's best videos. This should be "mandatory" to anyone getting started in (malt) whisky appreciation. Particularly his comments on the (bad / fast) food industry who are totally decimating our taste buds with crappy sugary food stuffs (sugar being as addictive if not more than alcool). Where are the labels on fast-food packaging warning that "Eating This Kills"? With a photo of a footless person on the wrapper of the hamburger / pizza / etc. Anyway... Cheers!

[@snapperxv]

As usual Ralfy spot on, my better half is from abroad and her pallette is much better than mine, as to nosing she is like a retriever compared to me she immediately picked balimbing out in a well known vatted malt while I was still on Dried fruits, orange zest and bitter chocolate. The thing is as you say she was brought up on real food. I tend to match a whisky with an exaggerated memory (for example Ledaig 10 is stood on the bridge at Whitby while the kipper factory is smoking).

[@robertionescu-cralea732]

Love the extras! Tremendous job, as always!

[@Ragtop_Jalopy]

Thank you so much for the simple explanation! I'm rather new to whisky, and most people I know don't understand it at all. Thank you for the simple explanation for a newbie like me.... it's very much appreciated!

[@gerjanbosch1088]

Struggling with recognizing flavours in whisky myself hearing “don’t worry, as long as you enjoy it” is the perfect advice for me, as I really enjoy zipping a wee dram every now and then. Always trust your own palate, as this is the best!

[@donnieP]

Enjoyed this very much, helping me on my journey!

[@michelnormandin8068]

Very interesting part on the conditioning of taste buds over the years and the self learning brain about what is desired or not. As a kid my palate was conditioned by lots of oatmeal and pancakes with molasse, unpasteurized milk, cream and real butter. All year around. That was the main working class morning dish in North America in the 50s and 60s, because all these ingredients were cheap at that time. I'm attracted to the taste of raw bitter food and beverages surrounded by a light sweet coating.

[@Berglecutt]

So I followed this advice on my own infinity bottle. I didn’t write down the ones I’d dumped into it but it’s been setting in the cabinet for several weeks. I detected green apple, cinnamon and cake! Cake with buttercream frosting 😁 Thank you Ralfy, the way you explained how and what to do made sense to me.

[@AlReyn]

Ralfy thank you for sharing and providing a lesson in smell and taste - really really helpful. This is why you are the whisky Don and why I'm a patreon. You're a gent 🥃

[@thewhiskybothy]

. . . thanks for being a Patreon supporter.

[@jonison6847]

This is a fabulous guide - thanks Ralfy. Good to get more like this.

[@michaelgonzalez347]

I'm sure you have done a few videos on how to taste and smell. This one was good for me. I definitely get more from a whisky when I taste alone as opposed to drinking with others. I can take my time alone. I can do A/B comparisons on my own and be more focused and in tune. I appreciate you sharing your knowledge with us. Cheers

[@The.Epicurean]

Here's an interesting experiment Ralfy that shows the importance of the olfactory bulb... Pinch your nose tight and hold it, take a sip. Swallow and wait. Try to pick out flavours... You won't get any! You'll only get sweet, salty, bitter, sour/acid and umami. Only when you release your nose will you get "flavours" like floral, fruits, nuts, chocolate etc. The WSET is good for teaching this. 👍🏻

[@wowodine]

very useful information as always :-)

[@Status-Par]

Lovely stuff! Love your vids, keep 'm coming! All the best all the way from The Netherlands.

[@DJ-DJOH]

Beautifully put how to experience real flavours!

[@erikkz]

That's why my wife and I refrain to feed our kids processed foods until they go to school, after that we can't stop it anyways. No salt, no sugar, no mashing. This way they experience only the pure flavors and textures. We try to introduce them to as many flavors as possible.

[@justincase5124]

This was a beauty!....a generous sharing of knowledge. 🙌

[@Vic-sz4wx]

brilliant explanation. Ralfy at his best! ;-)

[@aaronedgerton1843]

Hallelujah Ralfy!!! Thank you so much 😁👍👍

[@richardkilley6838]

Evening Ralfy, great work, you have got a new subscriber just down the road in Peel.

[@alexanders7130]

Hey Ralfy, I wonder how frequently you should drink your dram of whisky in order to become more experienced while keeping it all on the healthy side. I noticed that staying away from the nectar for a week or two can help kind of readjust. But it's hard to resist... Thank you for your content and greetings from Berlin!

[@andrewjudd9001]

I love your videos, and this might be one of the best extras ever

[@miserablerhurensohn]

I can easily tell the difference between one whisky and another but I don't have the secondary flavor experiences to be able to describe the whisky flavors to someone else. Usually the best I can do is describe one whisky in relation to another such as, it's like that one but different in this way. That being said, I don't always understand the flavor profiles you describe but I've become accustomed to other descriptors you use and I'll know if I'll like something or not. You've never let me down on that.

[@rocketeer.]

Thanks Ralfy, I have learned a lot from you!

[@sandrofazzolari8833]

Many thanks Ralfy ... I am Italian and find food outside Italy 🇮🇹 and certainly outside Europe tastes different ( maybe bland as you say). Thanks goodness for Whisky 🥃.., integrity bottles provide worthy experiences. Kindest regards, SF

[@danadair1349]

The only reason you need to know all the notes is so you can communicate it somewhat accurately to others. I find notes all the time that I have no idea how to describe. But like you said, I enjoy the experience and don't really give a shit what others say I should pick up.

[@FerNightwalker]

What @Николай Николов says is something that happened to me when I discovered a local artisan bakery, I instantly fell in love with their rustic breads, now I prepare them at home, (I spend about triple) but it's worth it, when I went back to try a supermarket or packaged bread the difference was GIGANTIC!!!, it left a metallic sensation in the mouth, like if I had licked a piece of aluminum or something similar, very unpleasant. Artificial flavors + sugar are the worst ENEMIES of the palate, they almost suppress the taste ability! @Willem Kilian, is exactly the same for me, thanks to this channel I not only learned to know my palate, and to know whisky, I also learned to develop my patience and to reduce my anxiety! Thanks Ralfy for another wasteless video!!!

[@thewhiskybothy]

. . . you are gaining the knowledge !

[@richmanricho]

If I may Ralfy, I'd add on giving the drink several goes before declaring it a winner or writing it off. Take this Arran Sauternes (split) I'm trying while watching this great video.. I hated it... for the first few sniffs. I hated it... for the first taste. Now I've had a few sips, my senses are use to a lot of the aroma and taste I didn't like and have allowed much more of the sensations I prefer to come through. I also wont declare my thoughts on a whisky (unless its freaking amazing to me) until I've tried it a couple of times. Though to be fair, I don't think this will be a favorite or a big bottle buy for me :D Cheers for the content mate!

[@ryandavenport3893]

Ralfy, it’s summer time, one or you rum rascals needs a rum review.

[@onYTsince2008]

10:21 - 10:42 ....SO TRUE, I second that. This is the type of "quality information" than can only be found on Ralfy's. 😂🧐🤓 Ralfy keepin' it quality!

[@petitbonum9958]

great video, I love the words "taste wise" it so true. You are so right on all your explainations. A french new "abonné" to your channel so i hope my english is not so bad.

[@johnbrien2254]

Spot on for me Ralfy that's what works for me trance house euphoric music fire whiskey. Keep doing what your doing buddy.

[@martinbreidenbach398]

Two whisky related things not exactly related to this ralfy extra: 1. I finished reading your 2nd book and I really enjoyed it. Thank you ! 2. I'm currently visited by the fruit fly suicide squad - just fished the 3rd out of my glencairn glas with Aberlour 12 yo. I guess when your lifespan is only some days dying in an ocean of whisky isn't that bad :D

[@theboyheedmackay2229]

I haven’t had any smell or taste since covid in January so haven’t really been able to experience anything since then

[@kurziky]

Second class food here in Eastern Europe. The same label different taste and more often not even cheaper.

[@notapplicable2515]

Heya Ralphy, Masters indeed. Weld, weld, weld. Good job malty.

[@garethsheppard240]

Hi Ralfy, very interesting and unique video as always. I have another question for you, prompted by your Victoriana not-a-review; what are your pick of the available "old school" style whiskies? Cheers from across the way in St Bees 🥃 (Wish they'd put a Glencairn on these things)

[@thewhiskybothy]

. . . difficult, best to check at auctions. Springbank and AnCnoc are two modern examples.

[@garethsheppard240]

@@thewhiskybothy I had a bottle of the BenRomach 15 (old livery) last year which was old school to my pallette and had a very satisfying savoury side to it, but the newer white box version seems to be universally described as sweeter, which is a shame, it was going to be a go-to choice.

[@thewhiskybothy]

@@garethsheppard240 . . . MANY modern malts are getting sweeter. It's a trend.

[@garethsheppard240]

@@thewhiskybothy is that substituting sweetness for maturity to get spirit out on the market more quickly, or is that too simple?

[@thewhiskybothy]

@@garethsheppard240 . . . too simple, it's about several things, both production and customer related. Video later this year.

[@scottpascoe562]

Mom used to give us coke syrup as kids for all sorts of stuff. You nailed it, Coke tastes NOTHING like that lol

[@markmlinar1511]

Age has me diminished and usually have to compare to pick out smells/flavors. I like the smell of skunk as it's very sulfur to me, so what do I know other than what I like.

[@liesandy291]

I'm from Indonesia and I find it hard to pick the subtle notes since the food here have extreme amount of flavors. So yeah if it's not in your face type of flavors I just can't seem to get it. Same goes for vape juice.

[@steveno7058]

Amazing video Ralfy! So true about mega corporations dumbing down food products.

[@alexk3088]

This has to be my favorite extras in years! I feel so bad for people who eat bland-name foods. It's not their fault, but they haven't even lived. After decades of fat demonization we are seeing a repudiation of low-fat dairy and full fat yogurts are becoming more common. I always chuckle about "fat free Greek yogurt", I doubt you can even say that in Greek.

[@brownwaterboys5247]

Malty Masters of Precious Metals

[@sdjohnston67]

Wonderful stuff!

[@varun6y]

Ralfy can you please explain more about Floc Shots from Overeem Whisky based in Tasmania Australia as I am unable to understand the floc shots concept. Cheers

[@thewhiskybothy]

. . . basically, they mean 'un-chillfiltered'. so any oils from grain and cask in the spirit will turn the liquor misty when water is added. It's a marketing feature.

[@varun6y]

@@thewhiskybothy thank you Ralfy for such a prompt reply .cheers

[@ross040183]

@@thewhiskybothy hi there! Sorry that’s not quite right. Overeem’s core range is 43% and NCF. When they dilute it, the floc that settles at the bottom (and is not bottled) is collected and set aside. They would collect more of it over time as more casks are released and combine it in a bit of a solera. It was something Casey and Jane would let distillery visitors try as a bit of fun. But last year they bottled some of it up and made it available online through the The Whisky List. A second batch was just released as well. I’m one of the creators of The Whisky List and worked with Jane Overeem on these releases.

[@thewhiskybothy]

@@ross040183 . . . Thanks for your comment. Very interesting, and an unusual situation that does not really relate to scotch. Re-adding chillfiltered matter does not happen with single malts. Interesting option, and will certainly add to viscosity.

[@ross040183]

@@thewhiskybothy cheers! Yeah it’s a fun product. But also just to clarify, it’s not re-adding, but just using what’s settled in the vat after dilution. So no chill-filtration :)

[@TorNielsen124]

Well Ralfy, u have some wisdom......cheers Old sparring pal

[@SH-ii6uo]

So I’m pretty new here (came here from Big Clive but I’m starting to drink whisky also). What exactly is a “malt mention”?

[@Shadooe]

It's a little alliteration greeting (with the letter M) that people send in. Ralfy is working his way through them but he has, like, 8000.

[@SH-ii6uo]

@@Shadooe What exactly are people sending in though?

[@Shadooe]

@@SH-ii6uo Actual greetings. Like, "Hello Malty Megatrons from Milwaukee" Doesn't need to make any real sense, just needs a lot of M's. I think usually just left in the comments on other videos, or maybe e-mailed.

[@SH-ii6uo]

@@Shadooe Ah ok. Thanks. That makes sense.

[@Alexandr_Titarenko]

very interesting review///excellent

[@Bob-ts2tu]

as a whisky drinker of many decades & god knows how many different expressions, i would like to *think* im a bit of an expert, but the fact is i can pick up a glass, nose, taste and repeat, but often still think 'what's that taste/smell in there', so i will look at the reviews and it will tell me, and only then i will think 'of course it is, derrrr', and make me realise im far from an expert, just someone who just loves whisky lol. It's s slight irritation that the wife can pick up a drink and say 'that smells of grapefruit' or something immediately, whereas i need to think about it first :)

[@thewhiskybothy]

. . . It just happens !

[@gustavo0167]

Hoje aqui na minha cidade no Brasil esta fazendo 3graus. Vou tomar o meu glenlivet 15. Abraço a todos.

[@thewhiskybothy]

. . . e um abraço pra você também!

[@rafaelnardiiii]

I didn’t know you speak Portuguese Ralfy 🤣 cheers from Brazil!

[@onYTsince2008]

@@rafaelnardiiii I use Google translate + copy & paste! 🤷‍♂️. Anyone can do it, no knowledge of any language needed, truly 😏.

[@Aircraftsystemst]

My taste buds are very weak I can only pick up vanilla, peat, books and shoes!! Maybe I don’t have enough Experience!🤔

[@unityproject2279]

Never glug your dram! Time and more time.

[@Andre-nt4dn]

Can you give me another word for SAVORY ? What flavour is this ? Is it salty ?

[@thewhiskybothy]

. . . meat, fish, umami, grill, toast.

[@joenutthornv]

Wonderful

[@jamc666]

This is gold

[@TT.-.]

Just go around actively smelling everything around you (toxic substances excluded obviously) and cataloging those smells in your head. You may look like a weirdo but you’ll develop your references fairly quickly… You’ll be surprised how many notes come up in a whisky-what does Laphroaig 10 smell like? Fresh tires, smoked ham and incense.

[@TT.-.]

@Alexander Morrison You don’t smell that everyday 😂.

[@prestonw3878]

Food Stuffs baby!

[@kamenovkamen]

Ralfy, I have to disagree with the way you explain the nosing technique with open mouth. That theory is well advocated within several whisky channels so I consulted it with an otorhinolaryngologyst (my mom lol). What she said is the physiology of inhaling through the nose isn’t working that way. According to her, there is no circulation. When you inhale with the nose and have your mouth open at the same time you either change nothing OR you inhale some air with your mouth ALONG with the air from your nose. It’s b/c your lungs are moving the air and you obviously can’t inhale with your nose and exhale through your mouth at the same time to get the air circulating. When inhaling, all of the air is going inwards no matter the source - mouth or nose. What I concluded from her answer and in the context of whisky smelling is that having your mouth open can assist you lessen the amount of air inhaled from the nose which allows you to be more gentle and precise with your sniffs which can lead to more intricate findings. I think with open mouth you just manipulate better the intensity of your sniffs which leads to better nosing. Would be glad to hear what you think about it. Greetings!

[@thewhiskybothy]

. . . we agree to disagree !

[@olhemi1]

🙂👍☕ Awesome job

[@petersmith9771]

I’ve always been a sniffer

[@kennethkernen7031]

Just like Joe Biden. 😂

[@swedishburrito5073]

❤️👍🥃

[@Gamescommentary]

who watches videos without sound on by choice?