The Different Kinds of Whiskey Smoke (compared)

[@JonGardner]

Ah, Whiskey Tribe... where we smoke whiskey and drink cigars.

[@briangillick]

I used to cut turf (peat) with my grandad from his plot in the Dublin mountains. some of which we sold to distilleries, some we used to heat our house. Glad we could contribute to society :)

[@dumpeeplarfunny]

It seems like a waste to heat a home with it. Doesn't it take thousands of years to replace peat?

[@lolzguyl]

@@dumpeeplarfunny I feel like this was addressed in the video when they mentioned that peat is growing faster than people can use it. Though I don't know if that has changed in the past 4-5 years.

[@reint88]

This makes a lot of sense to me. Yesterday I drank Auchentoshan 12 and on the last sip i had this awesome sensation because I tasted some faint smoke notes in there. So I did my research and came to the conclusion that it had to be the barrel char. Pretty good stuff and a nice eye opener. Keep the good work up!

[@patrickhodson8715]

Daniel: “Will there be thermite?” Rex: “No.” (Gets sparklers) Me, a chemistry nerd: boy sparklers _are_ thermite...

[@Sunny-jz3dy]

😂🤣😂

[@seanderrick1422]

As a whiskey noob, I love videos like this. Having one aspect laid out in geeky detail helps me learn much faster. Some other areas I’d be interested to see videos on would be mash bills and what flavors are created from different barrels when aged. For example, I find I like wheated Bourbons. But I don’t know what flavors wheat delivers that makes me like it, or is it muting flavors I don't like? Or what effects dialing up the percentage of corn would have. When I go to distilleries and they read the mash bill I’d like to know more so I can understand what is happening and what to expect. Another good video would be barrel selection. You guys have explained a lot on how certain barrels will give flavors but I still don’t fully know what flavors they deliver. You have spelled out that Sherry equals fruit notes. But what flavors do used bourbon barrels give to scotch? Or What flavors do new charred barrels provide to bourbon? Or explain different finishes that are made prior to bottling. Thanks again guys and hope this sparks some ideas for future vids.

[@martysoulard7349]

That Octomore has one of the most dramatic changes for the better while seeping in the bottle. Once it airs out and kicks out some of its rebel bastard qualities for a while, there are a bunch of really great flavors waiting for you in there. Good job on the video.

[@JimmyLeg]

Good job fellas. Many more things I'll remember to never do. Rex's reactions to the smoked whiskies are classic, and he just kept going back for more.

[@wesleytownsend8214]

And that is so amazing to hear that about the regrowth of peat because I have worried about that ever since I discovered Laphroaig

[@WannabeMonkey]

That's what I like with your Blogs . You are always Original , legit on what you do , not a copycat . Keep it up.

[@ericaltpeter9047]

I've liked whisk(e)y for a few years now (i'm 27), but I am much more knowledgeable about beer. The peat parts per million sounds a lot like IBUs to me. Dogfish 120 has 120 IBUs but tastes less bitter than 60 Minute at 60 IBUs because the 120 has so much more residual sugars after fermentation. IBUs is relevant for producers but to the average consumer it isn't as relevant because there are other factors that influence what you are actually tasting.

[@snewoeel]

I've never thought of using liquid smoke before. I usually just add some caol ila or smokehead if I want to add some smoke. I usually use Jura10 as my experiment whisky. I added about 5 drops of the hickory liquid smoke to the Jura and it turned out pretty good.

[@johnandrus3901]

Very interesting. This certainly adds to my knowledge of how the whiskey gets its flavor. I enjoy all whiskeys, whether smokey or peaty or not. Some of the higher peat Scotch is quite fine. The only Octomore that I have tried is, I believe, the 7.3. 126 proof. Too much alcohol burn for me. I probably should have put a bar spoon or two of water in it to calm it down. I actually prefer the Bruichladdich Port Charlotte Scottish Barley Heavily Peated over their Octomore. I would like to try one of the older Octomores to see if it is a bit less on the alcohol burn side, as I have heard. Either way, I'll have to try some of those smoke techniques on some of my whiskeys to see how they turn out.

[@7005r]

One of my favorite vids between both channels. I can’t wait for you guys to have the distillery operational. I would move in a second to help you fellas out. This is more than an experience. This is an adventure; one I’m glad to be part of as an observer. The only regret I have is that I’m merely an observer , and not a participant. Live the dream fellas. I walk the line every day (the thin blue one) and dream of what your doing. For those of us that risk life and limb, I wish you the best as you bring me solace and tranquility. You have our support and backing. Now bring me a whisk(e)y I can sip in those times of despair, mourning, and celebration. You are more than a level 3 Somalia and a level 5003 mooch. You are pathfinders. Own what you are with confidence. You have the tribe’s confidence and trust. Note the apostrophe. It signifies ownership. You are as much ours, as we are yours. In the words of Joe Dirt “keep on keeping on” we love you and what you stand for. With much love , spindrift, aka BJ, aka operator 634.

[@alexfarber4746]

I got a good laugh at the into to you guys "freezing" outside. As I watch this video from Detroit Lakes, MN it is currently minus 20 degrees outside lol ❄️

[@ghholmes]

I almost got bored, but then you guys started drinking whiskeys. I love the fact that you are trying so many different things. I tried Singleton 15yr and for the first time tasted, what I though was a smoke finish. Is this right or was it just a dry finish? This is a great excuse to pull a bottle of Singleton off the shelf. You're welcome.

[@thymystic]

Awesome! Whiskey Biscuits is truly becoming a first class channel! Happy new year :D

[@TheOriginalRaster]

Seventh class. (First class would be like live supermodel harem frolicking channel or something...)

[@jesse8250]

I keep coming back to this video. It's the best one you ever made. Love you bois, no homo

[@shugaroony]

Daniel is half-true on the firewood issue for peat. On Islay there is indeed a lack of tree coverage, probably due to the nature of the peat in the soil there which is perhaps too acidic for tree growth, hence the use of peat as a way to keep fires burning back in the day, and eventually being used in whisky production. However, on the mainland there has always been plenty of tree coverage and forests (well until farmers started cutting trees down for their farms) and hence peat wasn't needed to keep the fires burning in the kilns during whisky production. In fact geographically mainland Scotland and the east coast of North America were connected back in the day too. Great video though lads, always brilliant fun. Hope you both held on well going back down the stairs after all that whisky consumption! :D

[@Sixx28]

I need to take notes! I've been buying different Islays to learn the differences in Peat Smoke. Great video already guys and I'm only 4min into it!

[@joshualodico4528]

I find myself regularly blowing pipe smoke into some of my Whiskeys and really enjoy the added the flavors.

[@bigjoe-pm2ql]

I do that with my cigars if they are really tasty

[@mark101001]

I just nerded the fuck out....and love it. Keep it up boys! I know this vids going back a bit, but i really like how this kinda format worked!

[@whiskeyman4354]

Awesome episode guys. Great info on on the diff smokes being used and how much it can change the flavors. Gotta try that liquid smoke

[@BrianCornel]

Daniel, per the smoking process. Smoke absorption only occurs until the malt barley is dry (usually starting from a damp state). Could this be intensified by either starting from a soaking wet malt barley OR by taking the smoke-dried barley and re-hydrating it (whether dampening or soaking) to repeat the smoking process on an already smoked barley? Would this be possible or would we even want it to be possible? Or is this practice already in use?

[@PhatTrumpet2]

I wouldn't be surprised if that's how Octomore attains such ridiculously high ppm's.

[@thomasgraves1332]

Thanks for taking us to school. I've enjoyed this video more than any others.

[@olethanatos8173]

When Daniel just dropped that burnt wood into the trash without water, reminded me of emptying ashtrays from the bars back in the day of being a bar-back. But hey look at the bright side it is winter and I am sure the trash can will not catch on fire. Cheers.

[@carsonprice5368]

I love nine banded. Great blend and cool guys at their distillery. I have two bottles and love the simple labeling as well

[@alenmuhic6927]

what about different grains in the mash? like roasted and caramel malts like in beer, how would that affect the flavor?

[@thatsgoodgb]

Both channels keep getting better! Love it

[@filipohman3654]

Man.... I love you guys.... Happy New Years!

[@the-chillian]

A bar near me makes a delicious bourbon-based cocktail, and they begin by charring a hickory grilling plank and inverting the glass over it for a few minutes for a "smoke wash". Very nice. It helps that the bourbon they use is Buffalo Trace, I'm sure.

[@dkpauls3139]

Learned about smoked whiskey, thanks to the Alchemist in Leeds, UK. Smokey old Fashioned. (they used oak chips in a smoke gun...fun to make and drink)

[@calgarus6606]

Great episode, plz keep going with "snobby" episodes like these. Very interesting, informing and fun :D. Sláinte

[@TheFrazerboy]

I can imagine Daniel being a scientist and going through all the NMR spectrums/infrared spectroscopy's of whiskey and after hours of research just for Rex to say , "drink some fucking whisky you're nerd".

[@1963pickup1]

Every episode is better than the last. I laughed so hard.

[@bigl512]

Just went to specs and got the 9 bended. I'm liking it!

[@jackrourk6484]

I have not seen a McCoy's bag in forever. I used them all the time in Paris tx

[@neandrewthal]

Have you ever compared the stills of Lagavulin and Caol Ila? Lagavulin's have probably the least taper from bottom to top in all of Scotland which will allow much heavier molecules to pass to the top and down the steeply angled line arm. Caol Ila's stills, while a far cry from Glenmorangie's ultra long skinny necks with reflux bowls still offer much more restriction than Lagavulin's. I wonder how much of the difference in peat character between the two spirits is due to that and how much is due to different heart cuts as mentioned. Do you have specific information about the heart cuts of each distillery? Also, I heard a theory that Bruichladdich might be using some percentage of refill casks that once contained peated whisky in their batches of unpeated whisky. I could swear that the original Laddie Ten has a small amount of peat in it and I don't think they would have heavily charred their barrels to get that smokiness.

[@williamdavelaar]

This was great information. Thank you.

[@robinlehtola3224]

You just happened to pick my two favourite whiskeys to this video. (First two whiskeys in the list)

[@robcarson2728]

Hey Daniel, I have a word gift for you. I'm a researcher, and my background is chemistry. When chemists talk about what happens in terms of the complex set of chemical reactions which occur when organic molecules are exposed to high heat, (i.e. when food is caramelized or a barrel is charred) we call it pyrolysis. You can use that word to your heart's content. It is an industry-accepted term, but it affectively means "we don't know exactly what's going on here!"

[@Westspark]

I’ve been thinking about conducting an experiment, but being such a beginner whisky drinker, I don’t think I would be a good judge. I wonder how much you could improve a cheaper whisky by aging it in a barrel for a longer period of time. I’m thinking/ looking into taking a used barrel and filling it with a cheap whisky like the Black Bottle. Would love for you guys to try, and also offer any inside into the process. I also think Rex would enjoy comparing the cheap barrel to some of the top notch whisky in the vault. In fact I could almost guarantee Rex would enjoy comparing it against ALL the top notch most expensive whisky in the vault!! Cheers and keep up the awesome videos!

[@lukedumoulin6049]

Feels like -13 Fahrenheit here in Canada and that's not too bad be thankful you're only cold in a tshirt lol I'm braving this for wine my whiskey is at home Jameson's neat for me tonight happy New Years guys

[@IndyPiper]

The amount of whisk(e)y's sampled in this episode! lol. Great episode with beautiful education and fun.

[@KphexTwin00]

Brilliant video. Thanks from Ireland.

[@sapotts1387]

*Whats the best smoked drink to try first?? I see Warbringer looks and sounds good but cannot find it locally*

[@Grandpa_RLP]

How long does the smoke flavor linger? So if I smoked a quart jar and saved for later would the smoke flavor dissipate over time?

[@josephcrawford8028]

Just had High West (Campfire) last weekend. Amazing.

[@DoctorAstrolBlack]

Anyone who could tell that was Seven Nation Army playing on his radio first time, you're my friend and I love you

[@UnboundOdysseus]

Awesome video. Thanks for thinking of us nerds !

[@M1Account]

Best video on the biscuits channel so far lads.

[@davidsands3785]

I know this is late, but you can probably pay for a barrel and then age some perique tobacco in it, use the barell on a very bright run to contrast the heavier side. Beignet Barell Bourbon Mash? Just a thought

[@abettico]

Do you remember when Daniel said that he was going to mention Peat Parts Per Million only once in the whiskey vault and then keeps using that term?

[@krimdelakrimz]

Good shit guys. Love both channels.

[@TheRealCoyote]

I know this is an old video so kind of silly to comment but please, for the love of God, Daniel it is not peat parts per million! It is parts per million. Nothing to do with peat, all to do with smoke particles per million. Aaah, I feel better.

[@wideone23]

I was completely expecting another stunt whiskey colored with blue food coloring or something, Rex and Daniel taking big sips and raving about how delicious it was. 'MERICA!!!

[@capitaldd3693]

Did you guys do the airomatic pipe smoke........kinda curious to see if it adds much flavour to the booze..

[@snipeaholic]

THANK YOU for talking about the Classic Laddie. I fell in love with that whisky a few months ago but was absolutely flabbergasted when I read that it was unpeated. Glad to hear that it wasn't just me on the conspiracy train.

[@jonpasser3866]

I live in Minnesota and am wondering if there is a Whiskey that uses the Minnesota peat? The area I live in has two different peat plant.

[@Quintinohthree]

Uh, peat is dirt, not a plant. It's flamable decomposed plant matter dirt but dirt nonetheless.

[@jeffreyharte]

Little late of me to be watching this, but I'm catching up... HOLY CRAP! You used Rock Town! That's whiskey from my hometown! I love you magnificent bastards!

[@gocats132]

The best smoked cocktail is a Maple Syrup Old Fashioned. The smoke with the sweetness is a great mix

[@maxphillips8895]

Finally....a true nerd Biscuits episode! Fuel to smoke the thoughts as I sip.

[@WassamottaU]

Great! Just a few weeks ago I was joking with my buddies over at Whisky and BBQ about how I liked to have my whisky BBQ'd and now I discover this video. Think I will skip the fireworks method, though. I can't imagine why the neighbors are worried about you guys having a full time operation there.

[@robbrown8785]

Cheers for the question read lads. Looking forward to dipping my toes into smoky whisky.

[@p-l4653]

That day Montreal (where i live) the felt temperature was -36 celcius! Texas is hot!

[@marshalldyck7085]

Is it possible or has been done? To soak the wood of the barrel in different types of tea first before ageing a whisky in them? Just curious how that would effect the flavors? Thoughts?

[@shuralmehki]

Rex's face after sipping firework whiskey. Have not laughed so hard from a Whiskey Tribe video.

[@SaltyNation1]

I'm sorry Rex I tried to find a bottle of octomore something something whiskey and I could not find the bottle. Please clarify what octomore that is it sounds lovely and Id really like to try some

[@Nick_Adkins]

This is the most snobbish whiskey thing I think I have ever watched... I love it!!

[@dbmcel]

Hey Somm, what's your recommended pairing with that final "smoked" whiskey?

[@tonefish3825]

Your blending videos and my being a tight ass has emboldened me to try and make a very affordable whisky that I enjoy. It is simply 20% Laphroaig 10 and 80 % Tullamore Dew. In my area (North Texas) I can make that blend for @ $21 a bottle, and it is what I was after just a slightly milder version of Laphroaig. Is there a whisky where the smoke is overpowering the way Laphroaig is with Peat, to try and create the same type of blend? I was thinking of trying Smokey Joe.

[@ChadWinters]

I often add a dash or 10 of Laphroiag to boring whiskeys or to budget whiskeys to add complexity

[@benfoust7424]

Ordered my Magnificent Bastard glasses and will be deciding what to cristen them with!!!!

[@WhiskeyTribe]

nice! make sure its something worthy. thanks for being here, Ben. 👍

[@benfoust7424]

Living here in Louisville, Ky, I think I have one or two choices! Any suggestions? Any thing from here you have a desire to try?

[@Metal_Auditor]

Since y'all are in Texas, y'all should try making a quintessentially Texan single malt using post oak smoke.

[@ronedmondson1547]

Has anyone ever tried sage to smoke whisky? LOVE THE SHOW!

[@MootingInsanity]

Only if it's possessed.

[@laplantski]

Ron Edmondson Smoking Herbs goes well with Whiskey.

[@bmxriderforlife1234]

omg have to try this now. also this could be a interesting way to make an idk ghosts or halloween themed whiskey. call it spirits or something with the word spirit in it as a pun. idk but still interesting.

[@user-rr5ex7lo6b]

laplantski hmm can you smoke with cannajuana?

[@partyfarmer957]

How much is it to get one of those Emeanor bottles shipped to Broken Arrow, OK???

[@villateschle]

can you make two different whiskeys from two cuts of the same distillation? that way maximizing product??

[@brandonwehr4030]

If you’re looking for a sweet aromatic pipe tobacco to add a good sweet smoke to whisky without nasty added chemicals from the flavorings try either an old school black cavendish or brown cavendish. They have the same deliciously sweet pipe tobaccoy smell but don’t have (a noticeable) topping beside sugar/molasses. I can’t believe that even after seeing the whisky cigar pairing video I never thought of smoking whisky with pipe tobacco. I have so much to do now.

[@smallsc111]

Brimstone is great! Wish I could get it in New Mexico

[@TheJPKaram]

And so they later died of stomach cancer

[@njsehl0722]

I see you Texans shivering and have to ask just how hot it actually is down there lol

[@DijaVlogsGames]

Nathan Sehl Probably a chilling 20 degrees Celsius!

[@folksonomy6152]

I also live in Austin. This week it has been between 40°f - 60°f

[@pnkfld7892]

It's gotten down to -14f here in Michigan in the last two weeks. lol

[@jasonkleschult9118]

It’s -22 Fahrenheit in minnesota right now.

[@njsehl0722]

Man I wish I knew how to type "lol" in a Chicago accent!

[@alexx0108max98]

What octom ore was it?

[@DijaVlogsGames]

Just had a nice whiskey drinking evening with friends, playing board games. My friends are the only people I know who drink whiskey. My entire family can't stand it, which is kind of nice, because I can mooch their rum AND drink my whiskey!

[@bmxriderforlife1234]

ahhhhh rum, the second best spirit, whiskey being first of course. check out smoke and oakum's gunpowder spiced rum, basically a take on old style pirate era rums.

[@DijaVlogsGames]

Sounds good...I'll keep my eye out!

[@steveandtracysweeney3037]

Hey guys. I realize this is a 3 1/2 yr old vid. but very good info. S

[@GilgameshEthics]

Here in KY we do some tobacco smoked bourbons.

[@TheOriginalRaster]

Rex listened so patiently to Daniel's long smoke stories... I was waiting the whole time for Rex to crack. (some comment involving "doesn't have to walk the plank now...")

[@firebird5889]

How much is Brimstone in Texas? It's not sold where I live, as far as I'm aware, and master of malt has it listed at $93.

[@folksonomy6152]

FireBird58 I live in Austin. The local stores like Specs or Twin Liquors sell it for $50-$60

[@420sthedaytopray]

Just tried Laphroaig 10 for the first time, and its really the only Islay I've tried, and holy crap the taste is like I just puffed a cigar or something. I now understand exactly what someone's referring to when they say peat smoke flavor.

[@SaltyNation1]

What kind of octomore whisky is that?

[@popwisdom222]

Great one! Thanks, you magnificent bastards! BTW it’s -8° in Massachusetts send Whiskey need to stay warm.

[@mdaniels1980]

I was wondering how maple would work for smoking whiskey

[@MrPascaldo]

Hi..love your channels. As a beginner id like to know wich smoked whisk(e)y does have bbq notes.

[@kyp23]

For bbq notes try laphroaig 10 and lagavulin 16 from both off them I get the bbq and bacon notes. Laphroaig is like bacon and honey for me

[@MrPascaldo]

Jaden S. Tx for the info

[@TheBradWhittington]

Westland Peated. Brisket notes.

[@tobiasbeer2689]

This is some high quality, magnificent-bastards level content.

[@bluegoldgr]

Great job, and happy 2018

[@bergmaan]

4:18 at first it sounded like Daniel snapped and said, -Stop! and Rex replied: -Okay!

[@DIYivan04]

I'm a huge craft beer fan getting into whiskey. I love the intensity and complexity of the few whiskeys I've tried. I've learned a ton from these guys, watching both channels, but I have to know...why is Jack Daniels No. 7 never mentioned, should I not be drinking this stuff?? Is it not a "real" whiskey?

[@MP_Single_Coil]

I buy Irish peat bricks (Bord na Mona) to burn in my fireplace while I drink. The aroma is awesome.

[@matthewcross9922]

Funny how things work out. Today I was hunting some geese and gave my hunting buddies some pastrami I made with the birds from last week. I smoke the meat to make the pastrami. They then send me a Snapchat of their "Pastrami on Rye" which was the meat garnishing a rye whiskey drink. They said it added a smoke flavor and was great.

[@thejonathandoan]

12:57 Rex, I think I now fall into that category. At first the peaty whiskys were gross, but now, I love them, and the more easy to drink whiskies I used to love are just that: boring.

[@bentwalls736]

I peed when the Roman candle went off. 😂

[@bendooley550]

My cars all look like rex's. When you roll solo, the passenger floorwell becomes a handy trashcan.

[@courtneybooms5564]

Love the show, been watching but just started playing with scotches and whiskeys for somm style learning (Thanks Daniel and Rex!). Just wondering, what kind of camera do you use for your videos? Thinking about branching into a review style vlog