What happens to SCOTCH aged in TEXAS?

We took a bunch of un-aged Island Scotch, filled up several different kinds of barrels - and let them simmer in Texas for 6-8 months. How is the Texas climate changing the whisk(e)y? Let's find out! Also, Hands Gordon becomes a baby bird and learns a valuable lesson. Barrels of whiskey. Copious amounts of shenanigan... Let's do this.
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outro song by, DJ Quads - Millionaire

[@SlooooowDown]

Jesus, the episode derailed when you lost the audio and I am loving every minute of it. Kudos to the Editor!

[@seanleal2292]

I litterally had no idea what happened because I was so distracted by them being weird lol.

[@who2u333]

If I had gotten a gig like Alex when I was in my 20's, my life would have gone in SUCH a weird direction. Rock on Alex!

[@TheCommonVine]

The cut between “There’s a cat, hi cat” and the firing up of table saw was sheer perfection.

[@pecosnick45]

I feel like the final bottled product should be called “The Scottish Immigrant.”

[@arieheath7773]

That’s actually a really good idea

[@alpineadmiral1]

Or the Sean Connery...

[@ascendedvegeta]

@@alpineadmiral1 Sean Connery is actually Welsh

[@reirizqi184]

Alexander Hamilton?

[@brucedavis191]

Texas kilt lifter

[@dudestoneking]

New Rule!? Every time some one says, “jerkum”, Rex has to rub Daniel’s head! 🤣

[@iysaw]

I don't like Whiskey, I like rum... But i most importantly like watching you guys.

[@crazykaspmovies]

You could look into ultrasonic aging, last I heard that had some promising results. DIY-able with some woodchips, a few mason jars and a commercial ultrasonic cleaner. KZbinr 'The Thought Emporium' has a video on it.

[@touching_grass]

100% would love to see this

[@johnmcelwain5884]

I believe it was Discovery Cable show Moonshiners ...som lab hooked electrodes and wood staves.....aged in some color overnight.

[@spud1300]

Please don't let this be the last time you use the green-screen floating head commentary. ahaha! Amazing!

[@puddingwar5110]

When you artificial fluctuate the temp by heating and cooling a spirit it's called " force ageing". It's used to give you an idea of where the spirit is going with your wood but not a exact of how it will be with real time, but normally done over days of heating and cooling not just hours. But this way is still fun 😁.

[@laurenzparsons5315]

So down here in South Africa, the rumour is a bottle of whiskey aged in our heat tastes more aged than a whiskey of the same age from Scotland. So I reckon it might work out the same there. Also, Three Ships Whisky down here released a moscato cask finished 7 year old last year. If you can find one grab it. That stuff is like gold.

[@KungFu_Batman]

So much science and professionalism happening in this episode. Makes this MB extremely happy.

[@MartinMcClellanGT]

I can see myself getting drunk just by watching one of any Whisk(e)y Tribe episode ! Keep up the good work guys ! Much love from Montreal.

[@waynemartin9098]

Thanks for the education and humor.

[@taylorblanpied4351]

I would've bought the Jerkum barrel just for giggle too! Haha Good to see your sense of humor hasn't changed much Daniel!

[@taylorblanpied4351]

And I see you went for the Jerkum ending as well! (Mind blown) hahaha

[@chrisgeo1642]

If you plan on maturing a new spirit at home with a 3 or 5 gallon barrel my suggestion is this, first get toasted oak spirals and put the spirit in jars with the spirals first for a few weeks and then transfer into the barrel but not for more than 2 or 3 months and then bottle it. Holding a small quantity in a barrel for longer is counter productive to developing a rounded flavor. Just my opinion based on what I found worked best for me.

[@kernelpickle]

That whiskey soup process you used is actually similar to what the maniacs at the Cleveland Whiskey Distillery are using for their Cleveland Underground Bourbon. You should try to hook up with those guys for a series of videos, because they’re into trying all sorts of unconventional things out in order to get the most interesting and unique flavors you don’t get by following traditional processes.

[@TheMrElzebub]

In the NW there has been an emerging whiskey scene for the last 10 years or so. Several distilleries started with small barrel offerings while their bigger barrels sat. Having tried a couple now I could easily spot the "too much barrel" from the small barrel offerings.

[@toddswain7459]

Shenanigans!!! The Tribe is my happy place!

[@VeiledRhythmsTV]

Hello from Nashville! You guys are awesome and have become a part of my morning routine!

[@Mose2305]

Jerkum barrels and baby birds makes for interesting dinner conversation to say the least. Lol

[@Stevie714]

Blind tasting! See some preconceived notions coming through possibly. Love what y’all are doing!

[@kellyneilson2032]

I’d like to see y’all do a blind tasting comparison after the initial tasting comparisons on episodes like this one. Kind of like an ongoing experiment in seeing how subjective we all are to expecting specific flavors.

[@POCLEE]

Interesting..... I'm a Taiwanese, and one of selling point of our Kavalan Whiskey is that they claim our climates actually makes the aging process faster.

[@arthurybarra717]

Love it!!! You guys make my day!!!

[@drew5334]

"Baby bird!" LMAO

[@johnpilon]

Best mistake EVER! I was in tears! You better keep Alex he's hilarious! :D

[@alexx_lee2904]

The edits in this video👌🏽 keep doing what ur doing

[@9648741]

I died at baby bird 🐦 🤣🤣🤣

[@mrrockguy9311]

Fancy Dan and Hands definitely add to an already awesome chemistry yall had.

[@dross6206]

I seriously want a headboard for my bed like their wall of barrel staves

[@jimmunger8658]

Alex you rock that was fun

[@RyanStonedonCanadianGaming]

"There's a cat y'all, hey cat"

[@kopasedik]

Hey. kzbin.info/www/bejne/i4i6faqqgrGKeas

[@tylerdostal6493]

meow

[@dak4465]

I know KITTTTYYYY

[@1QU1CK1]

I'd love to see you guys repeat this experiment in say, three to six months from now. Just for science!

[@BradGryphonn]

That was Gold!

[@grantmordecai331]

Hilarious! Quality content. On a serious note, I think the better way to do the heating would be sous vide - you can heat the alcohol without evaporation. It's a great method for infusing flavors in vodka or for making cocktails.

[@AngryCocktails]

This was really interesting. And hilarious. And the cat was cute.

[@moopert86]

What if you were to change your last name to "Scotch"? Can they stop you from naming your brand Scotch?

[@problemwithauthority]

Or if you name the company Scotch and make a whisky could you then bottle Scotch Whisky?

[@DaveTex2375]

SCOTCH™ brand whiskey.

[@RyanStonedonCanadianGaming]

You'd either get sued by the Scotish, or you'd get sued by the Scotch (tape) company. 😅

[@Brok3nC4rrot]

@@RyanStonedonCanadianGaming 3M, technically

[@strudawg9331]

Yeah but it ain't no lagavulin 16 👌😄

[@anneonymous6006]

Yo, you guys do a lot of good work discussing Texas whiskeys, some bourbons, and a lot about Scotch (especially Islay). What if you went around to different states and tried some of their major whiskeys? With the 'Rona happening that might be more difficult, but you can probably get some decent stuff shipped to you or at a local liquor store. You could probably also do this once it's all over eventually. I just want to see you two get excited over my home state's stuff (MO). They have a decent bit to offer.

[@Glaudge]

each flavour interaction doesnt scale at the same rate as each other with the decrease in barrel size (also temperature). not only do you have vanillins tannins and wood sugars entering the spirit but you also have the oils, proteins, and congeners going into the barrel and those reactions may not be as barrel or temperature dependent as each other (e.g. reaction B may occur at the same rate regardless of temperature compared to reaction A that goes a whole lot quicker with increased temperature/smaller barrel)

[@Will-ty5gt]

I'm loving the experiments! Any chance visiting MBs will ever be able to try any of these?

[@Username-xd3qx]

Whiskey cat!?! Best addition ever! Keep the whiskey cat!

[@TheJudge442]

Need more of that cat, should be new mascott

[@E1337Jerk]

All the fun experiments. I wish home distillation was legal. Since I already brew beer seems like a natural progression

[@mechanicalhippo493]

No ones looking, GO FOR IT ! Be safe though. Ohhhh and dont listen to strangers online 🤣🤣

[@geronimowindow]

In some countries like Hungary and New Zealand home distilling is legal.

[@Generalizedfeelings]

I'm making you two in my dnd campaign! You're both wizards. You run a tavern called the fang and feather.

[@connorwilson9643]

Awesome!!

[@GreyDevil]

You guys should see what happens if you made whiskey with corn smut. I looked and i haven't seen anyone make whiskey with it, probably a good reason for it but would be an interesting experiment.

[@NothingXemnas]

Now, it would be nice to see a video in the opposite of small barrels: making a custom gigantic barrel (150-200 gallons) and age it for whatever time you want, maybe get samples over many time periods. Sadly, I also understand we would only get results YEARS down the line...

[@christianschade992]

I was thinking the same thing. Did you know a 500L (132ish Gal) is called a Butt?

[@AaronSWood-dl1bz]

Petition to make the cat a whiskey mascot in animations and episodes of both the tribe and the vault!

[@craiggarrett2603]

If you haven't you should try aging in barrels made from different types of wood that aren't often used for barrels.

[@MrROTD]

Lol youre cats right into it.

[@allyw7405]

Apple you say, reminds me of Arran.. ooh island new make... okay I’m a punt for Arran new make.

[@pullinslack5600]

This video felt like fever dream lol

[@niravadesara]

Can make a video regarding different wood barrel aged Whisky like Maple, Cherry, Walnut and probably compare with Oak aged

[@Deathmastertx]

What a handsome cat!

[@mateodonderis2455]

I want to do a small barrell in FL with scotch new make. Where did you guys get the new make because I can never find that in my local stores?

[@serrincroft7771]

All in the name of science!

[@Downesy5667]

“There’s a cat y’all” *saw revs up*

[@collinlansdell4166]

I am curious if you guys have ever considered aging whisky in non traditional woods like pine or cherry wood. It probably would be a disaster but I've always thought pine wood whisky finished in a Sherie cask would be a great Christmas whisky. But I could just be insane

[@xxLIBERTYorDETHxx]

The solution, to pollution, is dilution. Apparently, that applies to Aquariums and barrels when volume affects environment.

[@ryanhobbs3362]

Rookie question here, but do you ever swap the contents of one barrel to another after a set period of time to get a different mix of flavours? You mention that the small barrels can really emphasize the wood elements, but if you started aging in a small barrel for 6-8 months then went to something else (rum barrel perhaps) for the next phase of aging, could that then introduce another set of flavours that builds off of the wood from the initial barrel?

[@SanskarWagley]

you could do that, but I think it'd be better to blend from separate barrels, rather than move whiskey into multiple barrels

[@TJ-bg4fw]

It's more consistent and less time consuming to blend whiskeys aged in other barrels. Especially considering you can try it on a small scale when just blending different whisk(e)ys aka in a glass

[@WTFiswr0ngwithu]

What if you tried using a sous-vide instead of a microwave and did it for a week. Sous-vide all day, freeze all night for a week.

[@jeffreywyatt431]

Have you already tried using pressure? How about nitrous and a whipped cream canaster?

[@leonardorvm]

I lost it at the name joke 2:05

[@AerodynamicBrick]

I'm afraid of what Daniel said about using small barrels. I have a 5 gallon barrel I filled with newmake corn whiskey 1.5 yeare ago and planing to open this new year's eve.

[@The_Orb_Ponderer]

'Alex, this is how you learn, you little baby bird. You open your mouth and you take in the lesson' ... That's a big yikes moment

[@RyanStonedonCanadianGaming]

*WE GOT MICROWAVE AND ITS AWESOME*

[@ahpadt]

which distillery is this new make from?

[@MistaMurkYou11]

can you do a video on whiskey stones vs ice? for me i normally drink it neat but there are some i like to have on the rocks but i alternate using ice or whiskey stones with a splash of water.

[@yuckal]

Glendronach Peated Port wood and Traditionally peated, limited editions when will you review them?

[@jorgeisaacguerrero]

Salud🍻from mexico

[@matteotontodonati1869]

Quick question, I'm a rather new to whisky but have some basic experience. I was wondering, is it normal for the same whisky to taste different on different days? I tried bourbon (Buffalo Trace) for the first time and the first day I tasted a lot of cherry and almond, but then today I only tasted wood and some type of flower but no cherry or almond. Is this normal?

[@kopasedik]

This whole episode is just one huge "phrasing"! Also, y'all really need to try to get an interview with someone from Lost Spirits about the role of sunlight/UV in their process.

[@dankmyers1]

Rex's glasses keep staring intently at me. I kinda like it?

[@donm6578]

Get it shipped from scotland in glass carboys loaded with slivers of charred oak (technically in a bottle)

[@sum1liteamatch]

This made me curious as to what would happen if you put a barrel or even wood soup in a pressure pot and kept changing the pressure

[@derickzellar6632]

While I don't know as much as Rex or Daniel but I feel rum finish is just starting to gain traction I thought with babe balvenie and fire and cane

[@kanejones99]

Actually paused the video and opened my door to let my cat in when i heard the cat meow to find her sleeping on the stairs 😂

[@arielkotler]

Am I remembering correctly that the new make is from Arran?

[@andrewmason1976]

this should have been a Bushmills episode because of the length.

[@lelenbates3367]

I have an Idaho aging vault, my house, to see what just south of Canada does to Scotch.

[@wesjones4904]

So what would happen if you STARTED with a small barrel for say 6 mos to give the aging like a jumpstart then shifted it to a standard barrel for a couple of years?

[@qwerty5oo]

Which distillery did your new make come from?

[@jonclark2234]

Not to be confused with a Jenkem barrel

[@pepealasquid6005]

I really hope that doesn’t exist

[@jimfox9719]

You just had to make me Google that.. I do believe Rex would do this in the name of science.

[@rdizzy1]

I aged my whiskey in a Jenkem barrel. You can pick up a nice pissy, corn kernly, fecaly note.

[@OscarGonzoJim]

but why tho....

[@archanashroff4977]

i Love Daniel!

[@timshulepov]

Alex the talking gecko :))))

[@wesleybayles7626]

Alex: Oh my god I can't do this me: Put me in coach

[@Terryray123]

It would of been before if they sous vide it... now thinking about that rex could make that weird also

[@shuralmehki]

I would have assumed that the microwave would have cooked out all the alcohol, so you were left with just wood-flavored non-alcohol whatever.

[@ErikWaitWhiskyStudies]

Children, do not try this at home. These are professionally trained.... something, something... just, just don’t... trust me you’ll regret it... just drink whisky.

[@davidames9098]

You guys should do a small barrel for like 3 years and bottle it under the name "Oakey as sh!t"

[@grubbanator94]

am I the only one that expected Rex to mix all the different barrel tastings together and try it?

[@magemor7827]

I kinda wish you tried it "more seriously" just putting vodka and barrel wood in a pressure cooker, so that the proof doesn't go down too much and also don't use a microwave, so that the microwaves can't alterate anything in the beverage or the wood. Just the stovetop, a freezer and a pressure cooker would have been perfect

[@RebeccaAnneTruly]

such an interesting video! gosh but the ONLY glaring wrongness is: the little jars of slippery goodness kinda reminds me of tinkle samples (urine)... sorry I am like that:) -(former)occupational hazard I suppose..

[@billypilgrim2046]

Cosmic Bunghole!!!!

[@seanjett5395]

Did you say where the new make came from?

[@Drkfreak31]

I have a question about the small barrel ? I'm curious if a regular Joe can purchase their own small barrel ? And if so , could you recommend some were to get said barrel ?

[@Fidgottio]

You can definitely buy them because I've seen people in the Whiskey Tribe Facebook group who've done it. Wouldn't know where to get them though

[@rustyalverson2108]

Check homebrew stores for used 5 gallon barrels. They are frequently used for aging beer

[@granthamlin8126]

Absolutely. Search Google for "buy small whiskey barrel". You'll find a bunch of places with handmade barrels. They aren't even particularly expensive, depending on what you want.

[@strudawg9331]

Look for a Firkin cask, preferably unused. As stated, usually used for beer. But can be used for small home whisky production.

[@adambrickley9088]

Now the question is can we send a bunch of corn-based bourbon new make to someone on Islay and see what happens?

[@DrWalker2001]

What would something aged in maple be like?

[@joachimsingh2929]

Mm ah yes moonshine the apple drink.

[@Seamaxwell]

Rex looks like a hard drinking Union General who is irritated by his latest orders to push on to Chattanooga

[@ethansmith9065]

Jerkum?! I hardly know um!