Rare Whiskey Friday!

Today we taste and review Sullivans Cove Double Cask, Lark Classic Cask, Hellyers Road Single Malt 10yr, Ilpoom Jinro 1924 and Hwayo X Premium.

[@chrishanna1176]

Love the blurred belly😂😂. Good looking out on that one👍👍Many thanks!

[@curtishoffmann6956]

Daniel, for an upcoming rare whiskey day, fill five different bottles with the same thing. Pretend you taste different stuff, and see how long it takes Rex to catch on.

[@duanebrimhall2556]

That's more for an April 1st episode. But I can dig it.

[@bigbud6842]

@@duanebrimhall2556 yess fill 5 bottles that are all entpy 30year plus scotchs with candian whiskey

[@rekt4083]

YES! that’s such a great idea holy shit haha

[@TheElectronCloud]

Ahahhahahaha

[@ErikWaitWhiskyStudies]

Australian whiskies are VERY difficult to find in California except for Starward. But Tom R. (God bless him!) gave me 2 bottles of Lark whiskies, the Small Cask and the Small Cask Aged and Small Cask Aged Cask Strength - both are awesome. FYI, Cinsault isn't a sweet wine, it is a big rustic red wine from Southern France / The Rhone. You were probably thinking of a Sauterne, which is a botrytized sweet wine made from Sauvignon Blanc and Semillion from the Graves region of Bordeaux France. Lark Distillery uses Tasmanian peat which provides more heather notes than what is normally associated with the Scottish Islands.

[@scottxu]

Just joined a Sullivans Cove tasting tour yesterday, and I have to say that the 3 available products they have for tasting are very very good. The nose are not so prominent but the taste are superbly flavoursome with a long aftertaste, which has to do with the local barley they use. Definitely not 3 times whiskey of the year for nothing, even though the price winners are no longer available for purchase. Part of me wish that they can ramp up their production to make them more available at a more palatable price, and another part of me can’t help but appreciate the craftsmanship they have vowed to maintain regardless of the high demand.

[@rhysowen9566]

Grew up in Tassie - we lost a lot of major industries in the early 2000's so the government/private industry invested a lot of cash into the tourism industry and the state is now booming. They're producing world class whisky, gin, beer and really pushing food boundaries using fresh natural ingredients. It's a lovely part of the world and for anyone travelling to Aus, it's worth hiring a car for a week and driving around Tasmania.

[@williamvuongau]

I'm glad you guys got to enjoy some of the variety we have here down in Australia. I also got to met Mark Patton when I visited a year ago, so both of us on the same video. 🖐

[@trentgreen8767]

Finally it's taken so long for you guys to see Australian whisky haha

[@abels6]

Yes! ive been waiting for Aussie stuff

[@Whiskey_Assassin]

Thank you Chad for that blur lol

[@91chevys10]

7:54 "They're unstable but i like them." that sounds like a lot of the women I've dated.

[@jessemorgan8702]

Thank you for reviewing whiskies from my country! 🥃

[@FranticMonster11]

Proud Tasmanian here!!

[@brennie80]

So glad you have tried hellyers road it is one of my favourites I have the peated it is wonderful

[@Punkologist]

I'm a relative whisky newbie from Melbourne Australia. Lark Classic Cask (cask strength) is without a doubt my favorite whisky I have tried so far. tastes like a fantale (aussie candy, chocolate covered caramel).

[@Linnaen]

Daniel needs to try the movie Red Dog. The reason you only hear snippets about Australian whiskies is because they are mostly so expensive. Frequently above $200 for 500ml of very young whisky.

[@michaeledwards6700]

great to see you guys imbibing aussie whiskey. I see in the background you have a bottle of Limeburners too...let us know what you think. Well wishes from Oz

[@AwesomeSauce81]

There is actually peat in Tasmania. Up in the Highlands.

[@sirt8684]

Thanks for the Tassie review - there are a lot more down there worth a try...

[@BelfryHex]

13:39 - Damn it, Rex you pronounced "sake" right the first time - and then you screwed it up! THIS sake is made in my grandmother's home town, Sake, Japan. Before it was given that name, Sake, the natives used to call this surrounding area, "Sake". (Sock-Eh?) Come at me, bro!

[@gregelliott56]

Keep that belly covered!!!! 😂. I lived about 10 years in New Zealand, and three years in Australia. Both are fantastic countries and beautiful in their own very unique ways. Hope you both get down that way and can enjoy them.

[@JamesCloudvaping]

I just noticed something while looking through your backlog of videos. Whenever Daniel starts on a rant, I find myself almost reflexively tapping forward 4 times to skip 30 seconds forward, and eight times out of ten, it brings me right to the end of his rant... just some useful info for Rex and the other mooches in training. Btw, can you guys check out Copper Dog? It's a nice Speyside Blended Malt in the spirit of Monkey Shoulder... good stuff on the cheap.

[@powerhutt91]

Would love to see you crack open that Limeburners from Western Australia!

[@HeHasNoName]

Off to Burnie next weekend and have already planned to (re)stock up on Hellyers

[@comradesomo]

Nice to see you guys giving the Tasmanians a crack. The climate of the state is really wet and cool, quite similar to Britain. It makes it a great area for whisky and for cooler climate wines.

[@bigbud6842]

Interesting to know!!

[@rhysowen9566]

Grew up in Tasmania, lived there for 18 years and lived in the UK for 2 years - Tasmania's temperature is mild but it's no where near as cold/wet as the UK, especially Scotland

[@clos2132]

Hey Daniel and Rex, I notice on the Classic Laddie this sort of funky, grainy/malty note but I presume that its not the same note you guys notice on this Sullivans Cove. Am I right? Wish i knew what you guys are referring to for context!

[@hotdog99100]

Would be hard to describe. One I have had that went double down on the fund is BlueBird 4-grain. If you can get this it may help. bluebirddistilling.com/spirits/bourbon/

[@agrainofmalt]

Straya represent!!

[@danielwillemse4192]

Busy sipping on Monkey Shoulder while watching this

[@2011necro]

Love the monkey shoulder

[@jareds1536]

I just want to point out how much value William donated. Retail here in Aus the Sullivans Cove is $220, Lark Classic is $180 and Hellyers is $100. Tasmania may be good for whisky, but its such low volume that most locals are priced out of the market - I assume William must be loaded.

[@flyingdaggersky8822]

Sullivans Cove is now around $400 and still sold out!

[@pahayah]

I am half Korean and know a bit about Soju, the two Korean spirits you where drinking. The previous version of Ilpum Jinro was aged. they had 10 year aged barrels. then they sold too much of it, and changed the bottling to what you had. no aged

[@arepose]

Exactly right.

[@BonespiritMcgee]

I saw it and was thinking if getting it. I prefer dryer/floral drinks. Do you think this newer version is good?

[@crystilei2329]

When might you be planning on tasting that Limeburners behind you? I was very close to buying that for my husband but he wanted flight sim controllers instead. Geek!

[@NecromancyBlack]

Nothing as ever changed so much for me by adding a bit of water like Hellyers Park. To me it brought all of those sweet notes on the nose to the taste.

[@bigbud6842]

Im atill working on sending a bottle from nh and a bottle from maine, the distilleries here are fiercly proud about farming their own ingredients and such id love to just hear your guys homest opinions on it. The wiggly bridge bourbon is the only bourbon ive ever liked.

[@bradl2636]

You guys should definitely visit Tasmania and Western Australia (e.g. Limeburners). I'm heading back to Houston in November maybe I can bring something. Movies: The Dish, Contact, The Year My Voice Broke, Walkabout...

[@jhodes]

Brad L maybe we can organise to take some of the more interesting things to them. They tried basically the most run of the mill stuff. Some cask strength releases would be good. Maybe some Heartwood

[@rhysowen9566]

Don't forget The Castle!

[@joshwalls7302]

So I recently remembered something. A few years back when my wife and I first started renting our place, there was some furniture that her dad had left on the front porch of the house. It sat there, undisturbed, for about a year (and about a year prior to us moving in). One of the pieces was a side table with a “hidden” compartment. I lift the lid to find no less than 5 BOTTLES of whiskey! The main one I remember was a bottle of some holiday spiced Jack Daniels, among other sundry spirits. I fought with myself about mooching one or more of the bottles, especially since they belong to my landlord/father in-law. My better judgement (her name is Kayla) stepped in and said that it would be dishonest. :0( dang conscience! Not long after, I took it upon myself to carry the whiskey-laden contraption down the road to their back porch. Upon my arrival, my mother in-law thanks me, proceeds to thank me and the opens the side table... “OH S#!+!!! There’s booze in here!!!” I slapped my head internally... they had no idea it was there. So I think back and ask myself, was this a missed mooch opportunity? Or an altruistic sommelier spirit bear in the making?

[@dimitrigeorgiadis6133]

Having a dram of Lark Wolf release 2018 watching you guys from Melbourne

[@SweetSolitude666]

Well two years late , the cask strength from lark is better. The peat they use is from the highland of the middle of Tasmania . All the iodine etc is leached out the peat there is kinda sweet and slightly Bbq spiced.

[@justinrhoades9722]

I've been watching you guys for close to a year now and have never been a whiskey lover at all. I've recently tried monkey shoulder for a scotch and soda to try and work myself into this realm, and I'm pleasantly surprised to say I'm kind of enjoying it. Here's to hoping I can one day work myself into drinking this neat, but for now this will suffice. P.S. thanks for the belly blur on Rex. I've been scarred one too many times in my life and didn't need to see the mooch in that kind of fashion

[@teo1647]

So as i was looking for a good whiskey for a whiskey loving friend i found myself here. I myself always found whiskey too harsh but this culture around it got me super intrested. So i am looking for suggestions on a sweet and smooth bourbon to get myself started.

[@shlee7647]

Actually, the two Korean style bottles should be comprehended by the context of Korean food culture. Unlike western style cuisine, which serves strong flavor dishes sequentially, and pairing with proper marriage for each, we, Korean, use way more big table and serves all the dishes simultaneously. The traditional Korean foods are consisted with main dish, rice, and many different levels of side dishes. The high level side dishes are mostly marinaded beef, minced meat, steamed, pan fried, or fermented fishes, and some soups that are called Shin-sun-ro which is made by many healthy ingredients with complex flavor. Mid and low level of side dishes are various kinds of Na-mul such as more than hundreds kinds of parboiled or raw marinaded vegetables and fermented foods such as Kim-chi. Because of so many foods in one table, the most important thing is balance between rice and all side dishes, balance between high and low level side dishes, and the balance between alcohol and all the dishes on the table. This is the reason why Korean whisky: Soju does not have strong character. But if you enjoy with Korean style meal, you can find the exact function of the Soju which largely improve the balance and harmony of all the dishes on the table. :)

[@stumdoesplays9960]

Nice show fellas.. but what is up with the Flavor Flav necklace? Doesn't even show the time bud?!

[@FSAS]

It's always interesting to try these different spirits. - Patrick

[@howardkim2067]

Soju is traditionally/usually sweet potato rather than Rice, but can be blended with some grains

[@robsalvv5853]

Strewth blokes! Whiskies from 'straya! I have the Hellyers, totally agree with the notes. Lark and Cove are really pricey, yet to be tried.

[@MBsMancave]

Cheers guys. I have been inspired by you guys and recently started a beer and whisky channel in Hindi. Would love to collaborate with you guys one day. Would be grateful if you guys gave me a shout out.

[@aneccentriclongforgotten6047]

Have you guys ever done any if the glenfiddich age of discovery bottles? If not would you consider it?

[@Cuyt24]

I live in Korea. I clicked when I saw Korean writing on a bottle. I didn’t know that company makes whiskey. That company usually makes Soju which tastes like sweet watery vodka.

[@tomperkins4620]

From my trip to Tassie the local peat is very understated and not as strong as the Scottish peat.

[@kunzilla]

maybe the clear korean whishey wasn't aged in a charred barrel, but an uncharred one?

[@hyungwoolee5917]

Hello Daniel- That Jinro 1924 is actually aged only 6 month in oak. Jinro 10 years no longer available hence they created Jinro 1924 which was only aged 6 months.

[@BonespiritMcgee]

I saw it and was thinking if getting it. I prefer dryer/floral drinks. Do you think this newer version is good?

[@hyungwoolee5917]

@@BonespiritMcgee to be honest with you, they r pretty tasteless.... You might be betteroff getting sake than soju.

[@wasabista1613]

Rex: I'd like to visit New Zealand some day. World (planning cruel trick to begin just two months later): BWAHAHAHAHAHAAA

[@nicolaswalsh5651]

Can you review proper 12?

[@hotdog99100]

Daniel, looks like there may be a re-think of the cause of the green funk taste. In the past you postulated the funk came from the barrels being too green (the wood needed more time in the kiln). Today the note to green funk was caused by taking too wide of cuts - end of head to tails.

[@WhiskeyVault]

It’s actually a different funk :-)

[@hotdog99100]

@@WhiskeyVault Would seem logical to think there could be many different types of funk. So, is the green barrel funk more of the pine note different in smell/taste? Better question for maybe a vault talk, "How do the green barrel vs wide cuts funks present on smell and taste?"

[@kforeman80]

I'll stick with my bourbons and rye's. Great video as always.

[@thevelointhevale1132]

Well you would ... wouldn't you.

[@gregdankert]

How bout a compilation video of Daniel trying to open whiskey bottles, thanx

[@hennessy8094]

I've asked on 5 videos What the F*** is that god damn awesome intro music!!

[@wesleyst-martin8982]

start watching their videos from the beginning. They mention what it is in the first year somewhere.

[@m80778]

Yeahie... Thanks guys for hosting Australian whiskey.. Australia still has along way to go but it's a great start... But there are about 47 distilleries (as at aept-19)... Lol Daniel and Rex you guys need to do a trip to Tasmania, the place where whiskey is made at the southern most place on earth... BTW fucking love both channels (Vault and tribe)... @chinkywog (IG)

[@matthewrobl2283]

Mead on the sweet wine?

[@juvalencia]

WOW that is one (Sullivans Cove) really good and hard to get Enjoy it

[@stephensuh2120]

Rex got the Hwayo (hwah-yo) pronunciation right. :)

[@keithgentry9904]

Love the last comment!!! I’m rolling

[@2011necro]

I live in tasmania i cannot buy the whiskey its to much the cheapest bottle is about $200 aud. A few years ago tas whiskey was far less value since one company recived Awards they jaked the prices

[@dt21467]

You can pick up a bottle of Hellyer's Road for under $100. It's great, you should try it.

[@Ineluki_Myonrashi]

Hot take, most Tassie whiskey is overpriced dreck. Lark has great marketing and that's about it.

[@fiftyhunnug]

That clear stuff was probably aged in uncharred barrels.

[@pahayah]

Hwayo also has non aged traditional version soju in 41% and 53% abv. not whisky, but worth the try in my opinion.

[@bigbud6842]

They only do whisky on this channel

[@pahayah]

@@bigbud6842 yes, I know... except they reviewed a rum and also a Japanese Shochu before.... and they litterally reviewed Korean Soju here. not asking to review it officially, just adding some knowledge.

[@smashexentertainment676]

Since Korean beer is the worst I've ever tried, I was very skeptical about dropping a bag of cash on whiskey and was focusing more on soju and some exotic stuff during my visit. Next time I'll dare to try whatever I can find.

[@erickhines4121]

I've never tried "Sockie"?

[@erikevenson4303]

ill let you MB's and Danial and Rex know that Aussies typically look at Tasmanian's as the isle of "crazy's"

[@ElijsDima]

Hmm. Now there's an idea. Rice mash Whiskey.

[@JackVerhoef]

Please come see us in New Zealand

[@whiskeymusic9684]

👍👍👍👍👍👍👍👍

[@unclemikiesworld]

I have a challenge for you. my friend and I have done this, what two budget whiskeys that you would 50/50 blend that would create a superior whiskey

[@LitoCortes]

Have to appreciate the pixelated belly 😂😂

[@greataxe3]

It was in an uncharred, untoasted barrel.

[@canadianwhiskysmith6453]

That's what I wondered, too. Of course, The Wettle would know 🙂 Another thought I had was: there are many aged Scotches that barely have colour. That come out looking like pale straw. If you proofed them down to 25% ABV, would the colour be noticeable?

[@ulkesh78]

First by generosity

[@BelfryHex]

lol I'll let you have it

[@ulkesh78]

Hah, very generous of you MB!

[@chadstalnaker960]

lol im sipping WT101 now i cant get the old lady farts smell out of my head!!

[@saintsfan39475]

You can't triple stamp a double Voung!

[@bradleyrichards6509]

Maybe the barrel wasn’t charred

[@tommccafferty5591]

If there was a person who could magically get the perfect amount of that minor chemical substance in whiskey, what would you call him, (or her)? A congener conjuror. (I am a dad.)

[@danielwilliams7925]

Mooch, mooch

[@ebee3522]

I can’t stand the sourdough thing; I don’t like sourdough bread; so that first one is a no way for me.

[@davesmd]

Where did you get your shelving? You bastards have made me exceed my storage capacity and I need a solution!!!

[@ASB739]

I really surprised from south korea.. why soju in this channel? Haha.. Soju is far closer vodka than whisky. We drink it for be drunken

[@ericnix4396]

#OldLadyFarts #ThousandsOfButtsSatHereBeforeYou

[@Guentzel]

BellyBlur(tm)

[@rossfudd256]

Trey.

[@ceka50]

Hey guys, Just want to say I love the videos but It drives me insane when you pronounce sake incorrectly. You're saying saki, but it should be pronounce sake. Rex actually pronounces it correctly once in the video before going back to the incorrect pronunciation. If you go to 13:37 the first time Rex says Sake he pronounces it correctly. Again I love your videos and im not trying to offend

[@TheElectronCloud]

First up how the hell do 11 people dislike this video? Impossible! Also anyone else notice Daniel pretend to say b****rd because his voice is always so trashed? 🤣

[@halimhanchi7376]

🇰🇷

[@jackcanox4015]

Guys i have an insane (no exageration) mooch story to share where can i do that ? It's a tale of incompetent bartenders in a whisky club with over 150 whiskey and a stupid ass hyper exploitable degustation system

[@nilsfeeser8808]

Greetings from germany

[@ericwest3249]

"RARE" In the thumbnail is cut off a bit by your head, it kinda looks like it says something else 😂

[@k.steelman2584]

Ok, I get that you are bleeping cuss words, but blurring out Rex's belly was just way too much! Do you really think that this channel wants a "G" rating? Give us a break... this is stupid and insulting!!!!!

[@WhiskeyVault]

Not nearly as insulting as bare-bellied Rex. - Chad

[@Questionable_Talent]

I really hope your profile pic is actually you. It fits so well.