I have to admit, I absolutely despise the taste of whiskey, but it's one of those things that because there's such a great culture and history behind it. I've really wanted to learn more about and try to get into. And if I'm being honest here, I didn't know that Scotch and whiskey and bourbon were all basically the same thing. And so this is a recent realization for me
And it wasn't until a friend or family member shared with them, maybe a bottle or a spirit that had kind of had more effort put into it by the distiller, something a little more special than what you see on the average dive bar shelf. So, yeah, in my life, my dad is into whiskey and he likes bourbon, and he likes Scotch
Hey, Jess, it is so good to hear your voice, bud. I guess a good follow up question then would be what exactly is the difference between whiskey and Scotch and bourbon? Now, you mentioned a little bit about having a dark beer and a strong dark beer and distilling it. And that's essentially what these things are. But could you provide a little more insight into that process?
So what I'm trying to get at is there's a big variety? But it comes down to all whiskey. Is they take a fermented grain beverage and they distill it into a higher alcohol content. And then usually they'll age it in wood. You can get unaged whiskey, but it's pretty harsh. So I'm going to add a little more detail in another follow up just here
So that's the main differences between the different types of whiskey you'll see out there are going to be defined by two things. They're going to be defined by the types of grain that goes into the whiskey, and they're going to be defined by the laws of the country where that whisky is produced. So, for example, bourbon has quite a few specific laws about what can be bourbon. There's a misconception that bourbon can only be made in Kentucky
Okay. So now I think for the first time in my life, I understand what a bourbon is. So a bourbon has to be aged in newly charred Oak barrels. It needs to have at least 51% percent corn, and it needs to be made in the US. I now have a new talking point when I meet people that enjoy bourbon because I knew none of this. So rather than first of all, Jeff, I think you broke that down so beautifully
One thing that I've heard a lot of people say when they don't like Scotch is they don't like the smokiness to it. And I'm curious if you could speak to that a little bit, because smoking products, whether it's food or a beverage, is something that has been around for a really long time. And like whiskey and bourbon and Scotch, I don't really know much about
And then in other countries where whiskey has been a popular imported beverage but hasn't had much production in those countries, they get to decide for themselves what is their cultural identity of whiskey going to be like, what's a Welsh whisky going to be like, what's a German whiskey going to be like? These are newer things. It's not like the first person who makes the whiskey gets to decide how the rest of the country is going to do it, but it's really exciting to see
There are plenty of exceptions to the regions people claim as different parts whisky producing regions of Scotland, but there is some validity to it in that certain places such as the island of Isla produce kind of the pediest whiskey in Scotland, the most smoky whiskey. And then the northeast corner of the mainland of Scotland produces the least heated whiskey, oftentimes with no peat and smoke involved. And so it's kind of interesting
But I could understand why the earthiness, I guess, of the smoky Scotch could be a turn off to some question for you now that we're talking about what some people don't like, I'm curious to know what's your favorite. And I'm asking that sort of broadly because I don't want to ask too specific of a question. I just kind of want to let you do your thing. What's your favorite beverage to drink between whisky Scotch and bourbon?
I think from a hobby perspective, that Scotch is probably the most interesting among the various types of whiskey I've tried because it can have so much variety in it. And that keeps me wanting to try new varieties from new distillers. I want to see how did their recipe turned out? Depending on what Oak they use or what kind of yeast they use or all those kinds of things, what part of Scotland are they? And how does that affect it?
That Sherry characteristic, the raisin and the dark red fruit notes that you might associate with a red wine, but also like the sweeter fortified wines like Sherry, there's a huge variety within Scotch, and I want to be clear that I think this hobby has evolved beyond just the enjoyment of drinking the Scotch itself
phil spade
@Phil · 3:18
Hey, Geoff, really enjoying the conversation here. And I'm a Scotch fan, single MALD, of course, and a huge bourbon guy, and I used to be into Scotch a little bit more back in the day. Balvini was always one of my go to it really doesn't matter what year, but I got a question about on years after this that I want to ask you
I would say about a 50 50 split between bourbon and Singapore Scotch, but I'm always interested in a new profile out there. I'd say my tastes tend to lie among the larger distilleries. I found that I do like Jim Beam's profile a lot. I like that nutty Oak forward profile that isn't so spicy, but I certainly am always interested in trying new things. I was just in Michigan for work and went to kind of a local micro distillery called Motor City Gas
A Glenn Levit 18 is miles better than a Glenn Levit twelve and the 15, in my opinion. But I think there are certain distillers that have a lot to give in their new malt, their new make kind of spirit character. Maybe it's the yeast they use. Maybe it's their peat content that kind of doles over time with the wood. I think there's a lot that can be shown in that younger spirit and a lot to enjoy there
phil spade
@Phil · 1:47
Well, it sounds like you have way more experience in tasting different bourbons, especially at over 250. That eclipses anything I've ever approached there. So I'm looking forward to learning more from you. And I want to try to engage some newer people into bourbon and Scotch. And I came into it with, like, doors and water. Then I moved on from the blended Scotch. And I wish I knew somebody to kind of guide me into the single malt sooner than I actually did
Yeah, Bill. Well, thanks for continuing to be part of the conversation. You know, I've tasted a lot of different whiskies, but I come at it purely from a hobby standpoint, and it sounds like you have some actual industry experience. So I'm always interested in learning more from anyone who can wants to talk about whiskey. Yeah