Whiskey Review: High West Campfire Whiskey - Ep: 281

[@jonstothfang3800]

My take whenever someone complains about whiskey being sourced is: We've all seen shows about restaurants where the host and camera crew go into the kitchen to talk to the chef. The chef says "first we're gonna make our sauce", and opens a giant can of Heinz ketchup, half a jug of Frank's Hot Sauce (or... whatever, you get it). Nobody is going to boycott this restaurant because their secret sauce is made up of store bought ingredients. When you eat at this restaurant, you enjoy the sauce because the chef knew how to handle the ingredients, how to blend them, how to cook them down. Same with whiskey, to my mind at least. If someone wants to go to MGP or some Kentucky distillery and find that particular flavor profile (or profiles) they're looking for, and then re-barrel it, and combine it, age it in the way that satisfies their imagination and our palates, then what's the problem? As long as they're open about it, and don't act like they made it from scratch, I don't see anything fraudulent at all about it. Fuck snobs.

[@WhiskeyVault]

I'm in 100% agreement

[@UnboundOdysseus]

This. All day long.

[@shengyang021185]

Its like what you said. IF they are open about it. *cough cough, Templeton Rye

[@shawnSTNCH]

You guys should upload the audio as podcasts. I’d listen your whiskey reviews all day.

[@paulbalsdon2363]

Is it only me but when ever these two say a whiskey is good. I find myself checking to see how much it is and where i can get it from.

[@TheCoolwhipped]

For tasting, swish it around your mouth for a few seconds or "chew" it. This helped me learn to taste whiskey better as it stays in your mouth longer and hits all of the taste buds pretty evenly. Like many people, I used to just sip and swallow immediately and was missing out on tons of subtle notes.

[@singularminds6509]

I did the fire sprinkler system for High West Distillery up by Park City Utah. It's fantastic stuff!

[@qualhiveldorf]

I am new to whiskey and just tried High West Campfire today. I got my first clear tasting note of peanut butter on the taste. I was so excited, thanks to you guys for helping me to think about what I'm experiencing.

[@JaysonBucy]

You 100% should review the Midwinter Night's Dram by High West. It is my absolute favorite whiskey ever.

[@rexsantacera1511]

Gentlemen. For the past month and a half I have been watching 5 - 10+ videos daily and have finally caught up. I have been greatly entertained and have grown our whisk(e)y collection from 20+ bottles to now over 80+ bottles. My wife and I started with mostly Highland/Speyside style whisk(e)y's to now having more Islay and Bourbons. I find myself now visiting Total Wine, which is near my workplace, almost 3 times a week to see if I can find new bottles to try. Here's to you guys as you have opened us up to new exciting whisk(e)y's. Cheers!!!

[@WhiskeyVault]

Glad you're here, and welcome to the journey!

[@kctopbbq]

Picked up a bottle of Campfire and opened it up last night.....REALLY enjoyed this one!! Great American whiskey/scotch cross over.

[@cardinalj]

Had a cocktail made with High West Campfire at a local restaurant.....it was fantastic.....the nose was amazing. Great video.

[@StillIt]

This makes me happy. It's cool to see people freeing up when it comes to spirits. Doing new hings rather hang just traditional. Don't get me long traditional is awesome! But exeperementing and not being all precious is cool!

[@spenzalii]

I have done the Campfire and Son of Bourye. Favorite High West so far is their Double Rye! Really good stuff. Keep up the good work fellas

[@natecg87]

So got a bottle of this for the second time about 2 years apart and I feel like my memory of what it was like is completely different than what it is now for me. Maybe they changed the recipe a bit but I get so much more Islay peat than I did the first time. Maybe since the distillery is doing so well they decided to up the amount scotch added. Idk but regardless this is a Damn!! Good whiskey.

[@stcuartero]

Since it’s been cold in Texas and y’all both like High West. If you get a chance try midwinter nights dram. It is a rye but one I think you will both like.

[@benstevens2955]

That guide is such an awesome idea. I'm definitely a newbie but it's all coming together slowly, and nothing's more important to the journey than having a bit of patience.

[@Deusmecumest]

Thanks for another master class. Most of what I bought for new years celebration even though I know its pretty great according to everybody. Mostly went wasted on me and boy was it disappointing. I liked it it was good, but i still cant really differentiate a whole lot. Mostly smooth or sweet or some ridiculously obvious Crap. everybody else seemed to get it though and some didn't even care. I guess we're all different.

[@freedive1048]

This is like literally licking a campfire without getting 4th degree burns! It was not my cup of tea when I first tried it but I said the same for Laphroaig when first partaking of a dram. I stuck it in the back of the bar for another day to try again. Pallets evolve and depending on what I am eating, I may pull it out again and give it another chance.

[@fordmanfisher]

This is pretty wide distribution . I found this about a year ago and this has become one of my favorites.

[@bridgetbai1441]

WILD! A whiskey bar near my house, Eight Row Flint, has a flight of Laphroaig 10, HIGHT WEST CAMPFIRE, and Balcone’s Brimstone. Haven’t tried any of them before, definitely going there tonight and getting it! Had the High West Bourye before from the bartender I mentioned before. I love bunnies, saw the rabbits on the label which intrigued me, and asked for a “taste.” It was one of his favorites so he poured me half a glen cairn! Delicious, my go-to stand alone rye. Cheers!

[@phanton1535]

Thanks for answering my question guys. I didnt even consider that i wasn't giving my brain the tools it needed to truly experience whiskey. There's a whiskey tasting near me soon, so that chart will see some use soon. Thanks again. Hail Rex.

[@BullsFan09]

I agree with your explanation 100% on the nose of whiskeys. It will sound funny, but the first time I had Ardbeg 10 I smelt and then tasted Dr. Office Latex gloves. After a few more sips smells and eventually some water to try and break apart the flavors I found that the taste I was confused with was Tobacco and dark chocolate. I don't smoke, and I have never smoked. It wasn't cigarette Tobacco that you walk past while someone else was smoking. It was cigar tobacco, which I have been around on very little occasion. Daniel, spot on!

[@juanvalle1998]

I did my own "Campfire" blend once with WT 101 and a hint of Laphroaig 10... It didn't turn out anywhere near the same, but it was a delicious balance of sweetness, saltiness, smokiness and peatiness.

[@JWhittskey]

Man, the power of outside recommendations. First time I heard of High West was from a store owner that described their bottles as "eh... they do some interesting stuff, but not my favorite". Haven't really looked at these since then. 5min into this review and I'm looking for a place to try it.

[@mjardeen]

It was posted on Facebook that this is not going to be distributed anymore, and will only be available at the distillery. I went and bought a bottle today. [4/27/21] I am nearing the end of my bottle and I love this Whiskey.

[@mjardeen]

Sitting here drinking a dram and toasting this review.

[@forbreze8875]

As far as wine barrels, the winery I work at (in California) uses Hungarian oak almost exclusively as a replacement for France oak. It tends to be much more available, about a quarter the price, and better quality (in most cases.)

[@heptolisk]

I am commenting here because you told me to comment more in some video I watched in the middle of my endless whiskey vault binge. It doesn't matter if you end up reading this or not because this comment will be on this video forever, stewing in the depths of time. In the case that anyone does read this comment however, we need more ryes on this channel for two reasons. 1. Ryes are the bomb. 2. We all like to watch Rex and Daniel suffer. Make it happen, you glorious bastards.

[@happyburial]

hey, i just found your channel a few days ago, and I really love it! Your production quality is insane, really. Awesome content!

[@WhiskeyVault]

Thank you! Glad you're watching

[@bdazdrumer]

so I've been avoiding buying smokey whisk(e)ys for fear of the peated beast. Tonight I went to a bar that has a LOT of whisk(e)y. 450ish. made a flight consisting of: Red breast 12( because I hadn't had it), Balcones single malt, Connemara peated, and Laphroig 10. Rejoice! this International smoke galore was incredible! I had been hesitant for so long but the pay off was so worth it! I am very ready to dive head first on to this new whiskey journey. side note I got the novice whiskey drinker, that was sitting next to me, to branch in to Japanese whiskeys (Hibiki and Yamazaki) and he thanked me profusely with a whiskey. low and behold I'm entering the mooching side of this realm as well. I have much to learn.

[@flyaxe]

Chad. I loved what you did 1:13 I don't think most of the viewers got that movie reference :D Cork without actually needing it.

[@JonGardner]

I recently suggested compiling a "Poor Man's" blending cook book on the Whiskey Tribe. After watching today's episode, it looks like I'm going to have to make it myself... woe is me! I have to re-watch my favorite KZbin channel and serve the pee-pul with my own whiskey nerdiness. Sigh... what a life.

[@gilbertgoldsmith1158]

Mark your calendars for 2019 High West Peated because they are going to use peat from the Northwest USA. Right now they use Scottish peat. Also the MidWinter Night Dram is absolutley fantastic.

[@zacharycreager4204]

High west is definitely one of my favorites

[@BelligerentWoW]

I saw this on the shelf and saw 'mix of 3 whiskeys' and thought... that sounds interesting. Looked it up and saw this video and thought, they often drink good and interesting things, I'm a get it! I'm struggling to not go pour another glass with how tasty this dam whiskey! I'm usually very fond of scotches, but this really brought a new life to what I think of for bourbons/ryes, SO GOOD!

[@GunnySGT1911]

Jake, what Daniel is saying is Practice, Practice, Practice! Which means you get to drink a lot of whiskey. That's the best homework ever.

[@adamsmith7883]

"Threading through it like thread" - Daniel Whittington

[@contentioushackery]

There is no doubt that I have been snooty about looking for "straight" in every US whiskey I buy, wanting to make sure it is pure. But High West is making me rethink that. I wish that getting source material from different states didn't stop you from using "straight" descriptor.

[@Dsimms13]

I can't tell if this is a mooch story or a good whiskey story. The bar I work at has terrible a terrible selection of whiskey. So I've started to hint to the bartenders to start getting better whiskeys. Now they try to fool me by pouring me a glass while I'm working and saying try this, acting as if it's a new one. I'll drink it, walk out to the bar and name the whiskey. So far I've gotten every single one right with no prior experience with them thanks to you guys.

[@redgrif51]

It's a good mooch whiskey story. Well done, you!

[@Dsimms13]

Chris Lemmon thank you kind sir!

[@LTandDS]

This whiskey just became available at the LCBO here in Ontario. Of course you guys have a review. And of course, now I have to buy it! Can't wait to taste it.

[@Hook-N-Ladder]

I really enjoyed Campfire when I had it at my local whiskey bar; tastes exactly like a campfire smells, and I really dig that. The manager gave me a taste of 1897 after I had Campfire, and as soon as I stuck my nose in the glass I got really sweet, dark fruit smells. Makes me curious to experiment with tasting other dissimilar whiskeys to see what it does to my olfactory sense.

[@Teedub1605]

I loved High West Campfire. Had it when I went to a sushi bar for a birthday dinner. I haven't been able to find it anywhere near me, but as soon as I find it I will buy a couple bottles.

[@kylebrucker5243]

Whiskey Advocate's Top 20 put High West on my radar. Had an opportunity to try it at a small restaurant when the girlfriend creature and I went out for dinner, both her and I were so amazed by it that a trip to Total Wine was had the very next day. I believe this is kind of like a second Ardbeg moment in my life, there are now events before Campfire (BC) and after Campfire (AC)... Whiskey cover band called AC/BC...

[@natecg87]

Anyone reading through comments now, if you are getting this whiskey or thinking about getting this whiskey i must suggest trying the Bourye with your choice of Islay Scotch added to it. both are incredible good.

[@QueenHibiscus]

I forgot what it was like for you to do a review of a whiskey I had in my collection so I could drink along. Love this whiskey!

[@WhiskeyVault]

heck yes!

[@lck5557]

Hey guys! Big fan of the show, love the shenanigans and insight you provide. I’m relatively new to the sport, having turned 21 in March, and am looking to try something new and interesting. I’m a big fan of Knob Creek 100 Proof, Booker’s, and Four Roses. I was also a big fan of the Ardbeg An Oa. I would like to try something towards a Scotch or something unique like a Jameson Caskmates. Any suggestions you think I may like in the sub $60 range? I typically drink it straight with a couple whiskey stones, if that helps. Thanks boys, and keep up the good work!

[@akillersandwich8360]

just going through my first bottle down ceremony with Glen Breton 10...problem is that there's not enough for a decent drink....should I add a splash of Talisker or Laphroaig....decisions decisions...

[@mrlions6672]

Hey, you guys should look into Laphroaig 10 cask strength. Its meatier, mor charred, and I always get a little lemon/orange note in it that I never find in standard Laphroaig 10. Cheers!

[@jessjones422]

I have turned into a whiskey drinker in the last month or so. I started with Glenfiddich 12. And I liked it. I then found the Whiskey Vault video that recommends whiskey for beginners. Hibiki Harmony, Monkey Shoulder and Caol Ila were the first from that list lived on my shelf. Sadly, the Caol Ila was the first bottle down. Monkey Shoulder, while fine, won’t be on the shelf in the foreseeable future. I’ll keep the Hibiki for when I want something light and friendly. Since I enjoyed the Caol Ila more than the all the whiskies previous to it, I jumped into Laphroaig 10. Yes please, all day long. Ardbeg An Oa: like it lots. Now, what should be next?

[@matthewsawczyn6592]

Have you tried any bourbons? Four Roses Single Barrel, Angel's Envy, Buffalo Trace...

[@BradleyGreen66]

Great info on learning to taste, but...if learning to pick up specific flavors, wouldn't it be easier for the novice to start with whiskeys with just a few dominant flavors going on vs Campfire which is kind complex?

[@WhiskyJason1]

and a good whiskey also has a great back story and this story is legendary!

[@petersteele5605]

Great video with Daniel going off on tasting notes

[@brendoj6706]

Absolute stroke of #Chadweek genius to cork the ‘Yippee ki-yay’ reference

[@gunkatas01]

Yaaay, the mooch necklace! I haven't seen that in forever.

[@Andres_Rose]

You must review my first love - Compass Box Great King Street!

[@nicholasheng5223]

Artist's Blend or Glasgow Blend?

[@superhumanben]

Wait, now the episode numbers are back?! Anyone else not able to get this video to play back in anything higher than 360p?

[@chadnickle8044]

Something is wonky with KZbin today. Once in a while, it takes forever for it to process on their back end and gives us potato quality for a few hours. Give it some time and the 1080p version should show up.

[@superhumanben]

Agreed.

[@bruceeriksteffine628]

Liberty Pole Spirits in Washington, PA has created a peated bourbon with a mashbill of 59% Bloody Butcher Corn and 41% barley malt plus peated barley malt (from Scotland). I have yet to try it, and I doubt it is available outside of Western PA. I think they are distilling and aging the bourbon on site and not sourcing. It just became available in the Pittsburgh area and I plan to pick up a bottle. I first tried the Campfire in a local bar, then picked up a bottle. I found it interesting but it really didn't "wow" me. But I am a big fan of Islay whisky's.

[@therealmooch2415]

Congratulations on hitting the 70.000 subscribers! Is Rex planning to become a level 1 Whisk(e)y sommelier?

[@matthewdaley3607]

In less than a month I've watched nearly every one if your episodes. You've helped me enjoy whisky with a whole new perspective on why I should drink more of it! Two of my favorites are Macallan 15 and Glenlivet 18, which have a moderate price point in my area ($60-$100) can you review these and recommend a less expensive alternative?

[@Will-dm7nq]

Hey Daniel, so you are saying the used oak has the vannillins. And the new oak has the tannins. Obviously this is a sliding scale with time being the factor. Most of the bourbon barrel finish scotch must be from jim beam or similarly young bourbon, so wouldn't the scotch pull out more tannin and less vannillins the younger the bourbon barrel? It might be interesting to compare a scotch that was finished in ex bourbon barrels that were really young barrels vs an ex bourbon barrel that is 15yr or over. I dont know where you could get that kind of thing, but I bow to your Magnificent Knowledge on this.

[@WhiskeyVault]

the bourbon barrels headed to Scotland are usually around 4-6 yrs used. That's enough to take a significant amount of 'New barrel smell" off the process. But it's not just the barrel. Also keep in mind that the proof of the whisky as it enters the barrel changes what it gets. So a higher proof focuses on drawing out tannins. Lower proof brings out wood sugars.

[@UnboundOdysseus]

Totally agree about sourcing product. As long as there is transparency, I have zero problems with the practice. I feel the same way about multivintage (or NAS-labeled) scotch. If you go the way of Compass Box or Bruichladdich and find a way for nerds like me to get all the info we want, I’m behind you 100%. But if you adopt the shady, dishonest, inconsistent, doublethink practices of distilleries like Macallan (e.g. age doesn’t matter here, but it matters over here) then I’m going to call that bullsh*t out. Every. Single. Time.

[@Reitzel996]

Soooo, this years calendar for The Sea Stallion is official, and I was wondering if you two would want me to send it to you, in case you would ever consider joining us for an adventure this summer?

[@WhiskeyVault]

ummmmmmm. either way, YES!

[@SpicoliRatBeach]

I like a good bourbon, enjoy a good rye, and love a good peated Islay scotch. But when I bought a bottle of this about a year ago, I found it vile and undrinkable. Maybe I just got hold of a bad bottle because everyone else seems to enjoy this. Does anyone know if there's a history of inconsistent bottlings on this whiskey?

[@cmanlovespancakes]

I have heard from people that have tried a lot High west that there are differences between their whiskey batches, some are better than others. I still don't know if I like this whiskey. I bought a bottle and it does seem not to be well blended. It seems more like a interesting experiment on paper that did not turn out well. I am letting the bottle sit for awhile before I try it again to see if the palate has improved.

[@brushcreek]

I recently picked up a book called Bluegrass, Belles & Bourbon: a history of whiskey in Kentucky (published in 1967) by Harry Kroll. In the book he outlines some of the key differentiators of each brand. Specifically, he says that Henry McKenna used a wine-based yeast. How much does yeast impact flavor in an otherwise similar mash-bill? Also, now that so many different brands are distilled at the same distillery, is it common to use different yeasts for the different brands or do most distilleries use the same yeast for all of their products?

[@contentioushackery]

Yeast makes a HUGE difference in beer. Just think of how different lagers are from ales. I have to think that those flavor differences would come through in the likker if you distill it.

[@brushcreek]

Yeah... it makes sense. So, I wonder how many different strains of yeast a distillery keeps on hand and/or if they use different strains for different brands produced at the same distiller. I would assume as brands consolidated through M&A that these unique yeasts were lost or abandoned.

[@WhiskeyVault]

Yeast is something that American's are obsessed with to the point where 4 roses even focuses on batches with different yeast strains to call out variations. But those variations are unbelievably subtle. In Scotland, most don't give a shit about the yeast except "does it work". Not always, but the American's I think give yeast far more emphasis than it needs. Most of that flavor doesn't make it through distillation. I have a theory that one reason for this is that the craft beer movement exploded before the whisky movement. And so many beer guys ended up in distilling. And they brought their yeast obsessions with them :-) I'm all for it thought. Anything that gets people excited about experimentation is all good with me.

[@gmsdnga]

Embarking on a tasting journey with High West Campfire Whiskey is akin to venturing into a wilderness of flavors where the unexpected becomes the guide. Imagine sipping on a liquid narrative that weaves the smokiness of a late-night campfire with the nuanced complexity of a gourmet dish that one might hesitantly approach at an avant-garde restaurant. At first encounter, the whiskey greets you with a robust smokiness reminiscent not of the usual oak or peat, but of a more intricate aroma akin to a charred marshmallow over a pine resin fire-offering a sweetness that's daringly edged by the earthiness of the forest. This is quickly followed by a surprising twist of flavors that could only be described by drawing parallels to the most unorthodox pairings: think of the peppery zest of a chili-infused chocolate meeting the delicate bitterness of an espresso shot from beans roasted slightly past their second crack, harmonizing with the unexpected freshness of a slice of watermelon drizzled with balsamic. As it settles on the palate, High West Campfire reveals layers of complexity akin to a savory bite of blue cheese cheesecake topped with a fig compote-a combination that bewilders the senses with its balance of savory, sweet, and tart. The finish brings a gentle reminder of its whiskey roots with a warmth that envelops you like a wool blanket on a chilly evening, leaving behind a lingering note that's as perplexing as a trace of smoked sea salt on a slice of ripe pear. In essence, High West Campfire is not just a whiskey; it's an adventurous excursion into the realm of flavors where the familiar is intertwined with the wildly unexpected. It challenges the drinker to embrace the beauty of the unconventional, making each sip a testament to the artistry of blending spirits as one would ingredients in a bold culinary experiment.

[@ryanthewineguy3172]

I love High West! I really want this one!

[@chandlermorris712]

Started watching your videos a week or so ago, love it! My go to drinks going from the occasional Jim Beam and Crown Royal (mixed or straight) to just pulling the trigger on a bottle of Glenfiddich 12 ($45/bottle here in MI) after a friend mentioned it and seeing how often you guys pull it out as a scotch to compare stuff to. I am loving it! I just saw a commercial for Jim Beam Black being the "Worlds Best Bourbon." Have you guys done a video on this yet, is it really THE BEST or is it just a trumped up marketing campaign?

[@RayD70]

Trumped up of course. But it is very good just the same. Good price point too.

[@gamingmarcus]

In terms of gathering experience with the whiskeys would it be possible to create a more or less complex list of whiskeys that corresponds the most to the tasting chart in terms of having this dominant flavor? So that if you were to go to a bar you could ask yourself which Whiskey teaches me sherry, port, vanilla, butterscotch, biscuits, floral and what ever else one could find in a whisky.

[@WhiskeyVault]

This is an awesome idea. We need to create this.

[@Nokomisclub]

I just noticed the Memento tattoo. A great movie!!!

[@ChadWoodNC-PiedmontSkyCams]

Jim Beam did this also but was a Mexico release.

[@MoahGentle]

This video made me kinda hyped about this. Got to find what price category it falls into. I'm afraid it's going to be over 50 bucks..

[@jeramyogden6142]

I live about 30 min from High West, can you believe I have yet to visit it? I have one product from them the prairie which I wasn't a fan of when first trying. I think its time I give it a second chance. If you ever visit the distillery hit me up i'll show you around the area.

[@WhiskeyVault]

What?! Get over there!

[@mrjoeyorton]

Unrelated to this video question. I'm helping run a Scottish dinner, and with that comes a social hour including scotch of course. Our usual purchaser of scotches is unfortunately unable to do so this year, and it has been left up to me and another organizer who knows less than me, and I'm rather new myself. We are expecting about 40 people total, and have a decent budget for this. What would you recommend to cover all our scotch basis. So a good representation of each style? middle shelf stuff.

[@qthemusiq4461]

I found this guide that I am using to start my own collection. |www.wineware.co.uk/decanting/spirit-whisky-decanters/scottish-whisky-regions-guide

[@JasonWhiskyWise]

Speyside - Balvenie 12 or 17 Doublewood Highlands - GlenDronach 18yr Islands - Highland Park 18yr Lowlands - Auchentoshan American Oak Islay - Lagavulin 16yr or Laphroaig 10 Campbeltown - Kilkerran 12yr

[@daveking3924]

My better half and I are considering a trip to Texas this summer and would love to take the time to try some amazing whiskey with you guys! Of course we will bring some Iowa whiskey with us. Thoughts?

[@WhiskeyVault]

The only way to officially get me in the room is the whisky tasting: www.austinwhiskyvault.com We'd be around more, but with everything that Rex and I are doing, the odds of us being available on any given day have dropped to almost zero.

[@dumpeeplarfunny]

You can still attempt an Islay bourbon blend. There's almost no Islay in this. It's not bad, but the Islay is almost not there.

[@redgrif51]

That sounds magical.

[@TheDeanosaurus]

This is quite possibly my favorite whiskey ever.

[@wideone23]

I look at the High West stuff every time I'm at my local stop... maybe have to move it closer to the top of the list

[@timmyandersson5576]

Awesome videos! Any plans on reviewing the Jura 21 yo? Cheers from sweden.

[@patmcdermott8547]

Just a note to Daniel - went looking for the musical Daniel Whittington on youtube, you sir are a Badass! Great tunes!

[@WhiskeyVault]

Thanks!

[@Rozziemaclvane]

Hey Rex, It is my understanding you are a Master level Mooch! Where did you learn your legendary mooch powers? Is there a Grandmaster Mooch somewhere out there that can bestow their knowledge of everything Moochnificent to us lowly apprentice level moochers?

[@WhiskeyVault]

kzbin.info/www/bejne/sJfIeWqQg7WiaLc

[@GinoMarks]

So I have a question for you guys I am new to whiskey/bourbon I recently decided to start drinking it so I bought my first bottle for myself which is Jim Beam white label at first I was liking it and I was tasting and smelling something different every time I went to it and I was also trying different Bourbons whenever I found myself at a bar I really like Woodford reserve I found that it smells and tastes like honey but then something happened I started to really dislike my Jim Beam and now every time I go to it I don’t enjoy it I don’t smell anything other than alcohol and when I drink it all I taste is wood and alcohol I’m actually kind of grossed out by it a little bit and I’m starting to think maybe whiskey isn’t my thing did this happen to you guys during your first time or should I keep trying it and experimenting with different whiskeys?

[@WhiskeyVault]

This is absolutely normal when you first start on whiskey. Add water to help, or mix it in a cocktail until the high proof starts to get normal.

[@chroniclesofdan1672]

Great channel. I have been trying different sample whiskeys from Masters of Malt and I really like Auchentoshan Three Wood except for the sour taste. Can you recommend a whiskey that would be similar in smell and taste but without the sourness? Also, congrats on 70k subscribers.

[@WhiskeyVault]

Head to the sherried whisky like Glendronach

[@chroniclesofdan1672]

Good call on the Glendronach. I had the 12 year. On first taste you think it's going to be harsh on the throat but then it's just smooth. Even my wife didn't make her 'strong alcohol face' when she had a sip. I have 18 samples left so hopefully more than a few will get my attention. I'd hate to be boring but the Highland Park 12 is just nice drinking.

[@featherfoot9529]

Dudes! I did that i mixed knob creek an sum knob creek rye wit a 16 yr islay was good bros!

[@featherfoot9529]

Sry have yawl had lagavulin 16? Is that a legit islay?

[@simonk8889]

Who can help me out, there was a episode where we could buy /download a book or document which you can use to identify and differentiate notes, tastes.. Etc, where can I find this? I'd like to test this myself and get better at it. Thanks!

[@WhiskeyVault]

I quick version is this one. I use it regularly: whiskeysmiths.com/whisky-deductive-tasting/

[@aricadams2628]

Daniel do some research on Tom’s Foolery distillery from northern Ohio they have a very interesting history (even though they are younger than 10 years old)

[@MichaelWellman1955]

I love how geeky this can be but still fun

[@st3r30s]

Guys - with Robbie Burns birthday coming up in jus’ 4 days, I would love to see you pick 2-3 drams tha’ woulda ha made “Rabbie” proud. Also , think Rex should have to recite a couple of stanzas from “Scotch Drink” before he can partake!

[@semaarrestad4443]

7:05-7:32 "Like walking through an island meadow at dawn in late spring, trying to reach the bonfire you can smell, but not yet see, and end opp stumbeling off a cliff.."

[@masterCoaxial95]

Do you guys ever tried bulgarian whisky?

[@nicknickson3650]

marketing really matters for whiskey. Drinking a good whiskey called "campfire" makes me want to enjoy it around a campfire in the valley with some friends with some skewers and an acoustic guitar. If this whiskey wasn't called campfire, I wouldn't think these things at all, but because it IS called campfire I feel the need to justify it with the occasion. I hope this makes sense to at least one other person.

[@michaelmena3704]

Have you guys reviewed any of the local distilleries like Whitmeyers Distilling?

[@WhiskeyVault]

we have many local, but not Whitmeyer yet.

[@johnwpelfrey]

Ok I love islays but if I drink an islays I love a good highland afterward give me your subjective take on a highland (or a speyside) after a good Laphroag

[@PatrickMinze]

Congrats on hitting 70K

[@LostSoul3699]

I've been picking up different notes, things I've tasted in the past But barrel note? What the the hell does a barrel taste like? Wood? I don't seem to pick it up

[@roscocsa]

I want to request a top 10, bottom shelf whiskies.

[@EDHBlvd]

You made comment about them having nothing bad. You should try their “High Country” American Single Malt. I feel they dropped the ball on it. Reminds me of Mitcher’s American Whiskey. Way too much vanilla. I still love High West, but I’m disappointed with that product.

[@6038adams]

I purchased 6 or so of those books an gave them to fellow Facebook crew members

[@tomstevelt9641]

Great episode!

[@chrismashaney8039]

hey guys does anyone have advice for anything good to try for the first time that is smooth??

[@jcfernandez9193]

Daniel good job in ageing the moochiness out of Rex

[@thunder9236]

Was the person making the cork sounds also sampling the whiskey?

[@the-chillian]

That would be Chad, and if he wasn't getting any whiskey they owe him.