How to FIX that whiskey you regret buying

You ever get a recommendation, buy a bottle… and hate it? Did you waste money, or can you "fix" that whisk(e)y while exploring new flavors at home? Use code WHISKEY to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: magicspoon.com/whiskey
Now let's throw some homemade alchemy at that weird whiskey and save it from becoming an expensive coke mixer!
- - - - - - - - - - -
The Crowded Barrel Whiskey Company is the World's first crowdsourced whiskey distillery - and the Whiskey Tribe is that crowd. Join the world-wide community of Magnificent Bastards here: whiskeytribe.com/pages/join-t...
The Mission And Patreon
/ whiskeytribe
- - - - - - - - - - -
Our own Barrel Rested COFFEE: whiskeytribe.com/collections/...
Merchy Merch: whiskeytribe.com/collections/...
Glassware we use: whiskeytribe.com/collections/...
TikTok: / whiskeytribe
Facebook: / whiskeytribe
Twitter: / thewhiskeytribe
Reddit: / whiskeytribe
- - - - - - - - - - -
Our Whiskey Review Channel:
/ whiskeyvault

[@QCynic]

I get the premise for a blending episode, but I imagine the venn diagram of people who own Brimstone and people who think of cutting it with Jameson is essentially only Daniel.

[@nabokovfan87]

I wish I had some redbreast over Jameson and it wasn't as costly! I think it's a good place to start for most people, because it's cheap. I'll be trying this with Jameson, Knob, and maybe something like Makers or Bulleit

[@jstewart3iii]

Agreed. I own all 4 of the blend whiskies and I never once thought of blending Brimstone.

[@murduk88]

You're not wrong, but I thought of cutting my Brimstone with rum. Big mistake. Should've gone with the Jameson.

[@AMKR4Lyfe]

I’ve only thought I should try that… Brimstone is spooky as even Daniel & Rex are scared? Scarred?) and don’t much like Corsair Triple Smoke lol

[@AMKR4Lyfe]

Compass Box Unnamed No. 3 & Ichiro’s Special Grain & Malt World Whiskey changed blended from JB & Cutty Sark to Sacred imho😮)

[@TheEphemeris]

I love the thought of Brianna just doing inventory work in the warehouse when a camera rolls in and Rex sit's down and goes on this montage and she's just thinking "is this for a show or is he just doing Rex things?" because her reaction was priceless.

[@GaviLazan]

I love how "scientific" this is, with Daniel forgetting which glass is which. Creates a true blind test 😂

[@Shane7492]

I don't know about the chemistry, but I think mixing whiskies is kind of like mixing colors. When you mix just 2 or 3, you can still pick out the dominant flavors of each, but when you mix too many, there are too many flavors for your taste buds to distinguish.

[@edwardk3]

This video actually rules on multiple levels! It is complex, yet comedic and finishes with a bowling pin. Way to go guys!

[@richardbently7236]

Magic Spoon is what dogs would feed humans if we were their pets.

[@alexanderrestaino1921]

Damn shots have been fired 🤣🤣🤣

[@unknown235]

`soo you are saying it is pretty good?

[@NullCreativityMusic]

Who's a good boy / girl? 🐶

[@Sunny-jz3dy]

@@unknown235 😂🤣😂

[@tuckerbugeater]

humans are pets for some people

[@bambam2x905]

Love the blending, more blending episodes would be great

[@bladedchaos7255]

An add loaded as Daniel first tried her whiskey and the frozen reaction face almost made me die laughing.

[@alt5494]

This from the chef side verses chemistry, but only five flavors are tasted on the tongue salt, sweet, sour, bitterness, and umami. Capsaicin is a plant chemical defense mechanism that trips/induces the taste receptors into a feedback loop not a flavor. Everything else is broken down by saliva & carried as a warm vapor/mist into the nose by chewing & normal breathing. Where it is exposed to the olfactory epithelium the sensor that we experience aromatic portion of flavor though. This sensor is exposed constantly to aromas which we experience mostly as a overall single aroma verses it's individual components as a baseline. While eating & drinking the flavors are concentrated and the brain is activated. The more novel or preferred the flavors is the deeper the flavor is registered. Cravings for instance can be induced by the brain to fill nutritional requirements. This needs to be understood to answer why does ever more complicated whiskey flavor profile flatline. This happens by a combination to factors. First the aromas individually fall under the detection threshold of the individual. This varies but four compounds at the same volume as twenty compounds will be felt to be much more powerful on the palate. Second the ability to experience multiple flavors simultaneously goes from 4-10 for the majority of individuals to over 30 for talented individuals with training. This is why chef's are trained to actively delete ingredients from a recipe, & why a small plate tasting menu is preferred method to experience numerous flavors in a single meal. Hopefully this is helpful & cheers.

[@chromadrakon6249]

👏 🤓

[@dansullivan8968]

Finally, we get advanced whiskey training. Some really amazing combinations, after decades of neat blending is exciting.

[@StillLivinginthewoods]

Yeah, I'm only going to blend whiskies that I actually like, I'm not really interested in fixing a bad whiskey. I give away at least a dozen open bottles once or twice a year. It's a working class rural area, and I have a handy-man type guy who grew up around here and knows everyone, and I just give him a box full of bottles and he hands them out to people. I've had a couple of people I didn't even know come up and thank me for bottles they got,... I dig it.

[@vinole6532]

When I decided I needed to reduce my open bottles from 80, blending became a primary way to accomplish this with bottles I did not like so much. My method was a bit different than Daniel's. Mine centered on what other opened so-so whiskies would complement it (I agree with Vortex1988's post on that). I also start with one blend, usually a 2:1, and adjust from there, either in ratio, or bringing in a new whisky based on what the blend could use. I have made some great blends with just 2 or 3 whiskies and a few ended up with 5-7 that were improved, by adding new ones, as you go through a bottle (could not replicate them though). Daniel likes to mix bourbons and scotch, and I usually avoid mixing those, but have had a few good ones. A couple tips - Monkey Shoulder makes a great scotch base (all malt), and Redwood Empire Lost Monarch (bourye) is a great addition to brighten up a bourbon blend. Here are few of my most successful blends 2 parts Monkey Shoulder 1 part Glengoyne Cask Strength (picked up 2 bottles at half price) One I keep using - my cost is $35/bottle and better than 90% of scotch under $70 (48.3% abv) 2 parts Weller Special Reserve 1 part Old Forester Rye Two whiskies I do not care for alone, but really good together (and cheap!) (46.7% abv) Weirdest Blend That Works 40% Benromach 10 Cask Strength 40% RUA Amer Sgl Malt (Charlotte NC) 20% Xicaru Mezcal Very surprised how this turned out and like a lot from 3 spirits I do not (49.3% abv)

[@Sunny-jz3dy]

lol. You've been having fun!

[@chancebaker6042]

I WOULD LOVE A WHOLE EPISODE WHERE YOU EACH PICK 3 WHISKY. DONT TELL EACH OTHER DO A COUPLE MIXES OF EACH AND THEN SHARE WITH EACH OTHER!!! THAT WOULD BE AMAZING!!!

[@davebell4613]

Yes, and/or one of those blind taste episodes where people think they are drinking some category of whisk(e)y, but it's really some blends you 3 created!

[@Sunny-jz3dy]

@@davebell4613 😂🤣😂 Love it!

[@Ph03nix1]

WHY ARE YOU YELLING!?

[@hozzer68]

Being from Scotland the easiest way to fix any Whisky is put IRN BRU in it, also known as our “other national drink” 🤣

[@ThriftyWhiskey]

Home blending is something I want to encourage more. One of the series ideas we have is doing a blending competition between people on our channel to see who can make a better blend.

[@NorthWestBourbon]

I do this with a set of graduated cylinders I got off of Amazon. Mix 10ml of different whiskies I don't like, find the percentages I like, then blend them and age them in a 1L barrel for a week or two and share them with friends. Very fun, great video guys 🇺🇸🥃

[@kbirridia]

Maybe one way to look at "collapsing" blends is that our palate is *differential* vs *absolute*. Like if you mix together all colors of paint, you get grey. There are still lots of the esters and flavor compounds and , but because there are no contrasts your tongue says "sweet water"?

[@Facadeee]

Certainly a good point. Think about how if you eat a bag of flavored chips eventually your mouth just all tastes like the chip. Then you swig some water and your mouth is reset. At the very least, flavor can only be additive up to a specific point.

[@murduk88]

👏👏👏👏👏

[@WhiskeyTribe]

hmm interesting idea Ken. I like where your head is at but have you considered .

[@kbirridia]

@@WhiskeyTribe I stand corrected and fully bedazzled.

[@bigdave2952]

For me I fixed 1792 full proof, it was a barrel pick and way too oak forward, was by adding small batch 1792. Awesome!

[@bornthuggin804]

That is the best intro I think I have ever seen. Amazing!

[@brettburkhart2802]

One thing I did a few months back was two parts Jack Daniels Bonded, one part Angel's Envy, and my friends and I enjoyed that quite a bit. Did another blend with Ardbeg Blaaaack and a citrus Chattanooga that was great.

[@nabokovfan87]

Standard Redbreast and Woodford Reserve Double Oak (even proportions) If I had some, I'd add some booker's. it's basically, creme brulee bourbon notes mixed with a very nice malt forward, oaked, malt forward whisky.

[@DatsWhatHeSaid]

Yee, the malt forward, oaked, malt forward whisky makes in very malt forward, oaked and malt forward. Agreed. 😋😂

[@kevdonde]

The one tip I would add to this, is that if you find that something has gone flat, you can try and coax flavor back out by adding ABV. So if your blended ABV is low 40s ... add something in the high 50s to start bringing it back up to snuff. The one whisky I've had the most success using for this is a high abv Glenlivet Nadurra.

[@davebell4613]

Agree with this. I have an infinity bottle that has around 30 whiskies and as it started to flatten out I added high proof (55% and up) SMWS bottles and it brought it back to enjoyable.

[@SjurLohne]

I can relate. Recently I bought a bottle of Arran Sauternes Cask and I’m really struggling with it. I’ve tried using it to blend a little, but haven’t found the sweet spot just yet.

[@gregoryscarbrough8795]

Fun and educational content, would love to see more blending videos like this.

[@idc0459]

This was great. You guys should do more blend episodes like these

[@Fatty092-Rev1]

I think this was the best and most informative video you've all done! This is a rabbit hole I'm sure to go down.

[@brs2c]

This is great, and what I have been doing. HOWEVER!!! Once mixed in, and left in glass the flavors continue to change- often the complexity is lost. Furthermore, once I have a good blend that I want to barrel age- different blends react very differently with the oak and char. I have no clue why some blends break down, and some don’t. I would love a video explaining what/why this happens, so I can better predict what is going to happen.

[@nickmarkham3743]

Have you learned anything since writing this comment? I'm about to start this journey for myself and this kind of thing sounds troubling.

[@Finwolven]

The Ardbeg 5 Wee Beastie is a giant smoke-bomb. I love it, it's a wilder Ardbeg 5 and it's available over here at a decent price. I need to go get another bottle. We're planning a whiskey tasting evening for next month, and I think if we find a 'least favorite' in this one, we might try different blends to 'fix' it from what's at hand.

[@NeoRichardBlake]

I love that Magic Spoon has given you guys so much leeway with their ad-read. Tons of fun!

[@yosephmcjoe9575]

would love more blends - an episode of MB submitted whisky blends would be great!

[@brettburkhart2802]

I can swear I remember Daniel singing Brimstone's praises a couple years back, how it was like BBQ brisket or something to that effect.

[@Slimcognito2012]

I have done this sort of blending before and have managed to "save" a collapsed blend... by ditching all the flavors that I was hoping to bring out and dragging it in the direction of the most aggressive flavors possible on my shelf. To use your flavor triangle, it wasn't the base, spice, or rounder, just filler. I had to use embarrassing amounts of whiskey's I'd rather have drunk on their own, some cask strength rye whiskey, some ardbeg, and two solid pours of octamore. And I almost forgot that I put in like a extra third of the bottle of the base I was using (bunnahabhain 12, I think) just to dilute the fighting flavors enough to make it salvageable. Before anyone gets onto my case about blasphemy, it hurt at the time, it hurts now and I regret it. I am sharing a cautionary tale of the price you have to pay to transmute lead into copper. I took four very nice things and my own mess and only produced something that was palatable. And, had I abandoned my mess, I probably could have achieved a much better result with any three of them. If you've royally screwed up your blend, please for the love of god, let it go.

[@Sunny-jz3dy]

😂🤣😂🤣😂

[@deanstephens3163]

This is awesome. Love the idea of blending.

[@jeffjones9317]

Late to the party but, I have a half bottle of Tomatin 12yr that I have had for a long time. Can not stand it by itself or in a cocktail. Added one ounce of Ardbeg An Oa to the bottle with the intention of letting it marry for a week. Saw this episode tonight (about six months later), and immediately poured a glass. This is my new favorite bottle in my cabinet!!!!!

[@ian3314]

These 3 doing videos is something I always look forward to. Great job.

[@thoughtsparks]

Recently blended Mellow Corn with a Honey whiskey and really like the result. Tastes like a cocktail with nothing more than adding ice.

[@joethesampleguy3414]

Did you use a honey flavored whiskey like Evan Williams Honey? I ask because I have a Red Line bourbon (MGP) finished in casks that once contained honey and it is far too great to mix with corn whiskey.

[@thoughtsparks]

@@joethesampleguy3414 yes similar. It actually was a boutique whiskey I bought for my wife in Estes Park that straight it was just too sweet for my taste. I think it’s 70% and very syrupy. The Mellow Corn also came across too sweet for my taste but somehow combining them makes for a decent drink.

[@thebigcoorslight]

Love the lighting in the bottle room. Looks very festive. 👍 The episode was interesting too.

[@DatsWhatHeSaid]

Yeah, that room is a wet dream for every Whisky nerd.. Everytime I see it, I can't help but feel a spark of envy light up inside of me 😅

[@aeroscorpian]

Thank you to all of you for making me laugh so much, while also educating me… you all seem like cool people. 😊👍💜

[@johnchurchill784]

when building an infinity bottle how do you avoid "flatlining the blend " ?

[@davebell4613]

I've added very high proof whiskies (like 55% and up SMWS) and that seems to help

[@Sunny-jz3dy]

I think its why you try a little at a time. You can add but subtracting....not gonna happen! lol.

[@seamansj]

Very informative episode. I enjoyed it! 👍👍

[@brettAnichols]

Me in my glencairn: I started with a splash of Talisker 10, swished it around and drank all but a few drops. Then 1 oz Red Breast 12, a bit less than an oz (the end of my bottle) of Balvenie doublewood 12, and finished with a teaspoon(ish) of Syndicate (58/6 blended scotch) 12 yr. Magical, but I love everything that went in, everything on my shelf at the moment. *The bottle of Jeremiah Weed in my freezer is not even worthy of mention...

[@brettAnichols]

*an unexpected rainy day off work coincided with this episode to greatly enrich my life🌟

[@nicolaslong7359]

Props on the intro. That was beautiful man

[@AdamKeele]

Man, it really depends on what I'm working with. Still have been messing with two bottles of pretty cheap Trader Joes whiskies (Highland double cask and Finlaggan) and nothing has been super magical (but certainly better). I usually blend Islay's into things like that. You've inspired me to try harder with more complex blends.

[@chad53773]

Haven't really done much blending other than my Infinity Bottle. The first (complete) one contains equal parts Wild Turkey 101, Maker's Mark, J.P. Wiser's 15, Jameson Black Barrel, Green Spot, Elijah Craig Small Batch, Glenfiddich 15 Solera, Bearface, Redbreast 12, Jameson Caskmates Stout Edition, Monkey Shoulder, Four Roses, & Teeling Small Batch. Turned out pretty good I think.

[@davebell4613]

Now take your complete infinity, use it as the rounder or accent to something else!

[@alexanderovercash315]

Brimstone in a Bloody Mary with some Absolute Peppar, blue cheese stuffed olives, and some crispy bacon will make you appreciate it…. But straight it’s rough. Also incorporated in some nice BBQ sauce it’s great.

[@aarenfiedler]

I like to add a couple of dashes of bitters to wake up boring whiskeys or take the edge of ones that are too spikey for my taste. I was also not a fan of Brimstone. And I was very excited to get it up here in Washington. One day after playing with it for about a year, it suddenly took on a butterscotch flavor.

[@shadowmaster5346]

Omw the story continues😂 best promotions yet. Also very interesting episode. I have a whiskey I can try this with

[@UnknownChap]

Simply down it and move on to the one you love 😂 I’ve a bottle of redbreast 27 waiting for me when I get home after today 😅

[@jeffv774]

This is quite interesting. Very entertaining to see a newbie blend vs a connoisseur blend.

[@ktrain420247]

Brimstone is definitely a different whiskey, that roasted corn is powerful.

[@tragic504]

I’ve been doing my homemade blends with bourbons. I enjoy the flavor more on a lot of younger bourbons but to cut that sharpness they usually have I’ll take and add an older bourbon to round it out more. I noticed most bourbons that are 12 yrs or older I really don’t care too much for. That’s why I still have over half of bottle of B520.

[@nobeliefisok9174]

A little after the 6 minute mark I yelled out "Yes! Yes! Magic Spoon!!!" It's been too long my friends. Thankyou for the return of Magic Spoon!

[@thebackyardbrewer5611]

Sometimes I think that Brianna comes up with the tasting notes that you'd experience moments before a massive stroke!

[@kategross]

I had a blend of St Augustine Distillery' port finished bourbon. I think I did 2 parts to 1 part Makers Mark

[@jackturnpike]

I love adding the Dewar’s “Smooth” series to anything I’m not fond of cuz they’re not expensive

[@bobfarr8822]

The opening was fantastic. Now back to our regularly scheduled program.

[@jasonrhome710]

We went to Strathisla Distillery (where I learned that Chivas Regal isn't up its own butt with the name) and ended up doing their whiskey blending tasting option. It was amazing. We kept our notes of what all we blended together on the off chance we ever end up back there.

[@littlejoe4107]

Half balconies Texas bourbon and half rabbit hole sherry finished, incredible!!!

[@louiel8711]

Some times if a whiskey is bad enough, I'll add enough ever clear to raise the proof to 55%, throw it and 3" of medium toasted oak spiral in a mason jar and set it in the garage for a summer shake once a week taste and remove the oak when you like it.

[@murduk88]

FWIW I've definitely collapsed a blend, and you most certainly cannot resurrect it from that state. Great episode. Ralfy would approve. 👍🏼

[@RobertMaxRees]

As far as why blends collapse - not a chemist, but my theory is that you hit a certain point where you've got so many disparate flavor and aroma compounds competing with one another that nothing really sticks out any more. Kinda like having a bunch of lights with color filters on them: make 'em all super bright and shine them all on one spot and you get white. Also, the timing of this episode could not be any better for me - long comment ahead: been doing a good amount of blending lately. One set of experiments has resulted in a template not too dissimilar from what's talked about here that focuses around: .10 part Leopold Bros Straight BiB bourbon (justa lil' splish-splash) 1 - 1.5 parts Knob Creek 1 part of something either fruit-forward (sherry/port/wine cask finish is a good starting point) or something with a good whack of some combo of baking spices (Noah's Mill, FEW straight rye). either way, it needs to lean into being richer - density optional 1 part high proof whatever, so long as the profile is relatively simple and overall sweet (Old Fo 1920, Boondocks Cask Strength American)) What I'm ultimately trying to construct is something that hits the entire palate, that has a good ethanol punch, but isn't overly "bright". The Knob Creek's oak and sweetness gives a solid foundation while the splash of Leopold lends a beautiful honeysuckle topend. That leaves the mid palate to either be filled out via the aforementioned Noah's Mill cinnamon/nutmeg or something like FEW straight rye's slight dill and anise tinge. The high proof whatever needs to be relatively simple in comparison, which helps bring the overall experience up a notch. Also had some success swapping that either/or of baking spice and fruit forward character and do half part of both - Lip Service rye and a Knob Creek cask strength rye, for instance. It's a careful balancing act but it can be really good. I've found that you definitely need to let this blend mingle for a few, though. Otherwise it tends to be fairly sharp and can border on overly bitter and tannic. Letting everything marry for 5-10 minutes before tasting helps the whole lot settle and allows for the mid palate to really develop and shine. I'd apologize for the wall of text but figure somebody might appreciate this starting point with my rationale.

[@sethmiller1160]

As a chemist outside of the food field, I can only speculate, but this is my theory, as well; what we taste is a combination of tastebud (which really only get a few flavors and some feeling) and aromatic response from the nose. Our noses have different sensitivity to aroma, so it’s easy to overwhelm the nose (or just straight up confuse it: I still get stuck on a soy sauce note in iced Dunkin Original blend coffee) and just take you down to basic tastebud response. Unfortunately, I think food chemistry is a niche blend of chemistry, physiology and psychology and big food corporations guard their secrets closely.

[@jimbulgerin9621]

Funniest intro yet! I am so happy for Steve.

[@rallywagon261]

After watching the video of the various fruits and whatnot soaked for 4 days, i decided to give that a try. I did the apples and cinnamon and used Woodford reserve. Idk about blending whiskeys, is rather not ruin my good whiskey mixing it with bad. But not did soaking apples in it really smooth out the flavor and make it an actual pallettable drink on the rocks.

[@TheMastreano]

A thing of beauty...had something in mind like this for months...the difference I was thinking of creating high end blends (Blue Label, etc.) on a budget.

[@tlgibson97]

It's probably like mixing colors. After awhile you end up with brown.

[@1981stonemonkey]

Ralfy´s advice is to mix by the Law of Thirds. Meaning start with quantity X of whisk(e)y you want to change / enrich / fix. Then add a third or a ninth of that amount X, coming from another whisk(e)y bottle, to it. If you want to add another third or ninth (a third of a third) of X to that, it has to be from yet another bottle. And so on.

[@Devoncs]

Outstanding production of the sponsored content segment! Brava!

[@BestFauxPa]

Brimstone is one of my go to ❤️ the smokiness of the Texas scrub oak is the boom… I mix Jameson with tonic… I sip my brimstone

[@UziRyder1]

I usually give bottles like that to my grandson. He'll drink pretty much anything -- he mixes it with coke or something.

[@oldsoul8265]

I just searched out some Brimstone because I wanted a smoke forward taste that would transport me to sitting next to a campfire in the woods. This video makes me want to buy another bottle and find a mossy/earthy whisk(e)y to blend it with!

[@CybrSlydr]

Seriously, your ads are freaking amazing. LOL

[@professionalrookie8771]

What an amazing room. Imagine a whiskey that was all the whiskeys together "the everything whiskey"

[@erikk7284]

Garrison Bros Balmorhea and Penelope Light Whiskey. On complete opposite ends on the flavor spectrum, but pair so well together! The yin and yang of whiskey ☯️

[@hulkslayer626]

Very interesting episode. Glad you used Brimstone. Recently got it and while I don't hate it, it is very rough sipping neat lol might blend with Jameson to accent and round off the harshness 👍

[@zc8211]

I love Brimstone. Drop an ice cube in, mix it around a little then remove remove cube before it dilutes too much. It turns into this beautiful, thick whiskey all full of caramel and burnt sugar.

[@hulkslayer626]

@@zc8211 I'll definitely give that a go 👍

[@patrickwcowley]

🐝👕🐝what is the shirt that Rex is wearing?! it's really awesome!! Thank you for everything you guys do and your crowd sourcing whiskey distillery is a genius idea, so happy to see you guys going for your dreams!!

[@jonathansteele9142]

I live in manila where the whiskey is cheap and plentiful. I tried 100 pipers which is a dull and nondescript whiskey, bit I added a small Johnnie Walker Black (200ml) which improved it out of all recognition!

[@BeastOfTraal]

I was at a tasting once an one of the whiskies was a blend of a Campbeltown, Highland, Islay, Lowland and Speyside. And the taste was very flat. Every time I've tried it myself I always get chocolate even if none of them had a chocolate note.

[@KungFu_Batman]

Easiest way to fix Brimstone? Add one icecube to a glass and pour it neat, freaking love Brimstone! Love the concept of the video!

[@dumpeeplarfunny]

Okay, 3rd comment. I've mixed Brimstone with 4 other things to "fix" it: Bulleit, Ghost Hill, Blade and Bow, and Knob Creek Rye. I let them marinate in a 4th-fill 1-liter barrel, and it turned out really well.

[@nabokovfan87]

on the chemistry side, I imagine compounds bond with one another and form much less interesting things. Others will overpower (destroy) other bonds and you lose notes that was as well. both happening causing the issues of flatness.

[@bodvarson1933]

Going to do this with that Proper 12 everyone said was actually pretty good....

[@PieceBoxHeid]

I've made some lovely home blends & infinity bottles. Once you get it just right it can be magical I do feel the issue lies with using good whisky to "fix" the low quality one. You might be lowering the flavours in 3 to improve 1

[@munchin40]

I have recently been on a Bourbon kick. The my first drink of Scotch was Johnny Blue then Aerdbeg.

[@chrismarshall4486]

Good to know. Great video.

[@meschadarc141]

glenfarclas 105, which in itself i don't favour, is a blending monster. and it's actually cheap as such, plus it can really boost low alcohol, which in my opinion is what drags quite a few drams down. i use it all the time. actually, i've really gotten into blending because of the great results. it can liven up the boring, tame the impetuous and broaden the one trick ponies.

[@TheReal_DeanD]

Well I have this Sutherlands 18 year Benrinnes that tastes like a very hoppy. I did 50/50 Laphroaig CS to the Benrinnes and I could still get that horrendous aftertaste even with all that peat. I may go 1:2 now based on this. I spent $80 on that bottle and now I know why it was so drastically discounted.

[@ClanlyBrew]

My personal favorite blend is OK Distilling's Rectifiers Select and WT101 50/50.

[@mixedgas2]

I really got something out of this one. I had a bottle of Balcones (I can't remember which one) and did not like it. I tried it a few times and couldn't do it. So I gave it to my wife's boss. He was appreciative.

[@BigBatYT]

I recently just bought my first bottle of whiskey unfortunately I can only pull one note off the bottle and that’s a sour dough bread. I’m still trying to find more notes but can’t pull them out yet (it’s knob creek 9 year)

[@burtmacklin6443]

Great opening.

[@MNNski]

I totally needed this video. My parents bought me a bottle of The Yamazaki, which is a single malt Japanese whiskey. I hate it.

[@michaelleech6295]

Damnnn I absolutely loved brimstone. I wish I could get it here in Kansas. At least I can get their Texas Pot Still Bourbon on the reg

[@redluom5833]

I felt that way about Blanton's Original, and Eagle rare 10 year... so many people love them but I wasn't a fan of either sadly... Especially when I had such high expectations.

[@owenlangdon6461]

Ive found, a few times I've bought a whiskey highly recommended and I've hated it. What I found was if you keep going back to it after eating and drinking different things, after a while the notes I didn't like I climate to and I can find more enjoyable elements. More often than not I end up getting another bottle.

[@travisloewen6191]

I love blending bottles I don't really like that much. I also like using my small barrel to age some of my bottles. Teacher's scotch actually becomes very nice with some extra age.

[@nickmarkham3743]

I had a bottle of teachers I couldn't finish because it was just too hot and not enough other flavor. Did the barrel take the edge off of it, or just bury it in woody complexity? "hot" being a polite way of saying "cheaper spirit with wider cuts off the still, I guess."

[@nathanearley]

To hell with the idea that there is anything wrong with Brimstone. It tastes like drinking the runoff from an old, well used smoker and I love it.

[@Vexation4632]

If this works for you, great. I'll just experiment with using ones I dislike (because hate is just to strong a word) into cocktails. That allows me to take the edge of of some whiskies that I don't truly like up. And I keep a notebook so I can repeat those that work and not buy fancy swill again. The older I get (and more I drink) that notebook comes in handy🤣

[@ingodwetrust1987]

These guys have the only ads I don't skip

[@tigerman85X]

Hey Rex big fan of your clowness thanks for the laughs. For will it distill have you thought of using maple syrup and if you distill syrup is rum or meed

[@samsham8218]

MAN!! These sponsorship commercials are THE BEST!!!