Tasting My Home Made Whiskey & Rum

[@dylanharrison2299]

I don't comment often. But know these type of videos don't usually get the retention to make them viable.... They are actually my favorite videos.

[@jodrichy]

Don't worry about rambling on. You're the kind of person. That's a joy to listen to ramble on.

[@devondowney1809]

It's for sure the accent.

[@NorwegianCrazyGuy]

I have been folowing you for some time now, and gotta say i love your videos! You have inspired "a friend" to break the law and start making some spirits with a water destiller resembling your air still. This video was great. Fun to see you a bit tipsy and hope you got a good night sleep after! 😁

[@elricthebald870]

Glad you're aware your barrel is wobbly. And relieved it is actually stable and not about to fall. It would really hurt if you'd loose it that way.

[@mikemundt3218]

Jesse, what barrel number is that Munich barrel? My oldest Badmo I put up in February of 2022, Its barrel #238. Its amazing how Ben and now Chris have grown the business.

[@CloudaceMC]

your little silver wooden whiskey barrels give me quite the little idea in my head what would happen if you got one of those little cheap freezers little square ones and set it up on a timer to get cold warm cold warm cold warm cold warm cold warm cold warm even getting it cold enough to say freeze and then long enough to unthaw could be a really cool experiment to see how cold temperatures really do affect whiskey making and to see if there's any unintended properties of letting it slightly freeze to the barrel it's definitely something that can be toyed around with

[@iceman020187]

Great stuff can't wait to see how my stuff goes I'm saving mine in barrels for my 11 yr old. Gona let age for 10 yrs and when he is 21 drink it with him. Got 1 barrel of brandy and 1 with whiskey will be doing rum or vodka next. Are there any dark vodkas that maybe I haven't seen that u know of? If not I'll have some of my own in a few yrs to try lol

[@mrnosy1]

Haircut looks great 💈

[@williamsedlock3903]

French oak are my favorite barrels to use I make a tequila using 5 gallon jugs of blue agave I age it in 15 gallon French oak barrels for 3 years and it's unbelievable.... My favorite tequila to drink is addictivo extra anejo aged 7 years in French oak barrels delicious

[@jamesswalling-mastel9726]

I'd love to see you make a NZ herbal liquor... or delve into different regional herbal macerations... my preference would be an Indonesian concoction with fruits and herbals from that country.

[@MrJacksaun]

Another great video, thanks, I've been meaning to ask you. How tough is it to make a screwball clone?

[@DrDepperLP]

I brew beer but what you said at the end makes so much sense. Almost every batch I make is an experiment and it’s been almost two years since I’ve brewed any of my favorite recipes. Might have to make one of them soon.

[@slingshotcrabbing]

I had a question. Is there any difference in taste or any reason to run low and slow where the condenser barely drips or run faster where you get the drips then stream coming out?

[@scottaustin5290]

Dude I appreciate what you’ve done and what you do. Getting ready to start my first real run thx oh been watching for years

[@ozziedudemike]

Haha, the first thing I did when I started watching was check my condenser and temps, and grab a glass to check my Tawny Port soaked Badmo barrelled Coffee/LME mead and peanut butter powdered banana smoothie batch that I haven't touched for ages... Wow! And back to the still and youtube videos. 😂 Cheers for the reminder. 😁

[@Miata822]

Just finished my panela run, double pot still with a bunch of old rum feints. Sweet and clean where I expected some funk. Putting it on used corn whiskey oak.

[@Wryfen]

Is you have an over oaked whiskey, add maple syrup. Either a bit to take the edge off the tannins, or a lot and make a maple liquor.

[@LordGrezington]

So what is the difference in flavour when you compare the LoveChild compared to a mixture of boubon and rum?

[@twistedsmoke8800]

Now the important question how much stronger will having kurama make Himawari's Byakugan? Or would having Kurama's chakra turn it in to Tenseigan

[@douglasspaulding6434]

Have you ever used charcoaled apple wood for anything aged ? I know some woods shouldn’t be used ? Could be a video if you’ve not done one.

[@achieversacademy9691]

How much is the angel share from your barrels per year?

[@JamesCamille-f7z]

over the years of watching your excellent ramblings and awesome content all i can say is. you do you brother. avid Ausie viewer

[@seansevey6072]

The flavor in the Belgian is probably from the yeast. I have a Belgian tripel on Oregon oak that has a similar note coming through at the moment and it too is very young.

[@zapple5319]

Have you ever made aquavit? if not it's definitely something to try!

[@systemsrenegade9888]

My brother in-law made a beer/ mead i don't know what to call it but he boiled hops , barley, rye and malt added to a beer mix then added honey weight for weight as sugar . It came out beautiful , sweet clear and a real nice taste but put to much sugar in the bottles making them a bomb to carry . It had a high alcohol level and it hit you quick, 1 standard long neck and you could feel it but it was like a champagne style taste and feeling when drinking it.

[@TheMichaellathrop]

OK so I don't know if this is a thing, or would just be vile and I should stop typing now... but one other food related thing were people talk a lot about different kinds of funk is with dry aging meat. So my thought is to take the pelllicle (the dry rind you trim off of dry aged meat) and pop it in an air still and see what comes out. Just to see if any part of it is any good, or might be good with some wood and time.

[@Miata822]

Interesting idea. Are you familiar with pechuga?

[@TheMichaellathrop]

@@Miata822 no, tell me more.

[@GiantGrasses]

@TheMichaellathrop ​​a chicken is cooked in the vapor path of a still

[@OldManGardening]

....DUUUUUUDE.....I love the way you describe what you taste. So enjoying your content!

[@kylewipert11]

I typically call that hay, apple, honey, & oak note as just “apple orchard” since orchards encapsulate all of those notes into one experience

[@hefudgedafrog]

Jesse may be the world's only hat guy without a receding hairline

[@unOrigiNik]

I want to see the bottling process for that big Barry's barrel

[@ambrosia18]

Riesens are kinda nice. Heavy on the creamy caramel and a chocolate outside (a la cherry cordials). Rum and tootsie rolls is a heckuva mix then

[@Rubberduck-tx2bh]

Hat-less Jesse?!? Is there a comet heading for the Earth or something???

[@stevenobrien6406]

Haha, I thought the same thing, almost like a stranger in the thumbnail

[@the_whiskeyshaman]

Love it brother. You better bottle that lovechild before it gets stocky again.

[@eddietripp2646]

Can you drink low wines?

[@NathanJohnson-mk9jr]

I say cereal, or butter scotch/ worther's original type notes lol. Sounds delicious.

[@markcilli9321]

Can’t wait to get my 1st badmo!!!

[@TheMilkman710]

I got one last Christmas. They are amazing!

[@RogerS1978]

you need to add the y to the yolo (you only live once) infinity barrel. keep up the good work!!

[@flamingmoe1805]

Haha. Thats what i thought it said at first

[@jmsparger4339]

Never let the missus have a go at playing barber after an argument..😁 Love the channel and thank you for all the guidance. Please let us Yanks make it... If the love child is 100% corn then its corn likker, or as Popcorn called it...wikkey.. Not a bourbon. I know.. I sound like a Frenchie goin on about champagne or a Burgundy...

[@jmsparger4339]

@@SimuLord for some reason, not so commonly known, Bourbon also can't be more than 80% corn. Stranger still it doesn't matter what the remaining 49-19% is as long as it's a grain(s), malted or not.. But on the real I was just pulling his leg.

[@Adam-yp1cc]

I’d love to taste some of these brews 😂🤣

[@williamsedlock3903]

I like the flavor of using a French oak barrel and then I will finish it off with Brazilian wood chunks not chips and half of the chunks I will give a heavy char to to where I see it splitting and then I will throw them in the tequila and seal it up with the smoke inside and let it settle in the barrel oh boy😮

[@SirNecro]

Sounds to me like your bourbons aroma notes are like a clean horse barn , for anyone who has been in the racing industry, that smelI you get first thing in the morning. It really does sound delicious

[@smknochs1]

Hay, apple, honey and oak...I was trying to piece it all together and after you said clean horse barn, I was reminded of how Daniel and Rex from Whiskey Vault used to describe the distinct "craft whiskey" flavor profile: farmer's market granola, which is right in line with hay, apple, honey, and oak. It does sound delicious.

[@SirNecro]

@@smknochs1 I find sometimes it's less about trying to find the individual elements and sometimes the overall combination of aroma that gives you a memory of something pleasant. I felt like that was what Jesse was getting at with his description.

[@kevin_ninja_jones2363]

I need a recommendation for what toast or char level for a rum I made my own Ben version of rum

[@christopherconrad1129]

Light Toast #2 char. That's what Ben would have chosen.

[@CloudaceMC]

you're talking about all those flavors and all that comes to my mind is you should try making booze of carmel onionz

[@Honorablediscord2]

Returning for Ben, though I'm excited to hear about all of your mad science.

[@ClawhammerSupply]

Wasn't expecting a hair reveal!

[@inguribe1204]

Do you know where to find this barrels in Europe?

[@yf6667]

Add a few drops of water to test the flavour, the humidity is responsible for the veg flavour.

[@michaelbackhaus7879]

Jesse, I have a question for you. Does the white oak from different parts of the world give different tastes?

[@skepticfucker280]

Yes

[@Miata822]

French oak imparts a flavor that people call "spicy." My one experiment with it did not encourage me to try it again.

[@michaelbackhaus7879]

@@Miata822 Thank You for the information.

[@christopherconrad1129]

Short answer, yes. American White Oak has the largest quantity of Cis-Lactones that give off the sweet vanilla notes. All other oaks are dryer.

[@michaelbackhaus7879]

@@christopherconrad1129 Thank you, this is the kind of information that I'm looking for.

[@justsome-guy7596]

nice video Big Chap. I enjoyed that one :-)

[@bartlester591]

The next time you come to the states and you come to Texas, you need to make a trip to Austin and go to the whiskey vault

[@festerallday]

Hops have the terpene myrcene imparts citrusy, earthy, and fruity notes reminiscent of grapefruit

[@lucasallen5486]

Moose here... Use a kitchen baster for a thief! Much love brother.

[@kens.2753]

Use a Turkey baster instead of the straw lol..... Salute.

[@josephcook2314]

Just got my hands on some New Zealand honey!

[@dreamingwolf8382]

I don't know why I always seem to forget that Jesse lives in the Southern hemisphere- so, yeah, it's Summer down there.

[@unOrigiNik]

It's autumn

[@odie9323]

Have you ever brewed beer then distilled the beer into something else

[@mjohan4998]

Mate distill a mojito

[@Ishyaboiii]

Hey Jessy, so to start off my name is Thor and I work at a local homebrew shop here in Tucson Az, I wanted to see if we can supply your grain bills. Just let me know what contact info you'd like so we can go over details and talk more. Thank you!

[@lukehart2420]

Why is alcohol fattening if all the sugar is gone?

[@GiantGrasses]

Alcohol is a highly refined sugar

[@CloudaceMC]

like dandelion wine and clover flower wine

[@magnum9987]

Sounds like the love child would be a good bourbon

[@adnantabakovic9772]

I can smell it

[@randomviewer3494]

weird audio drop at 17:57

[@logvin6718]

👍👍👍

[@stevenobrien6406]

Dude, almost didn't recognise you without the cap

[@dandantheracingman]

wow where's the hat?? almost thought it was someone else 🤣😂

[@Michael_Kerstein]

You should do a video over ben so we know what happened

[@dack4545]

Go to bed dude, Bitterness is exactly a flavour, 😂😂

[@randomviewer3494]

I was thinking, whats different with your hair. then I looked at older videos and I never seen your hair, you always wear a hat of some kind. Looks good tho

[@TheMilkman710]

Most bourbon tastes like tortillas to me.

[@scruffmurphy3263]

Where’s the hat??

[@justinrobertson4300]

Ahh wearing the John Cena hat today.

[@chubbyschillis1065]

Please distill milk into vodka

[@BabyMakR]

Wait. Who is this. This isn't Jessy. He's not wearing a hat!!!

[@iangodfrey6310]

Don't do any tasting while tired or "tipsy". Probably no one's at their best under that situation.

[@spicyspice352]

...buy a funnel please

[@normalizedaudio2481]

An unfortunate date with a lawn Mower.

[@johnupyours5172]

Come on dude, time to make accurate notes, you lose half the benefit when accurate half the time.....

[@LeftCatcher]

He does, he video logs everything. 😋 He just needs an AI search agent of some sort.

[@jameslaidler2152]

Looks as though he could flatten you wìth a single punch, laughs like a slightly panicked manic person.