>> Yo guys! The Modern Rogue is brought to you by the folks over at Rad Power Bikes! Hit up the URL in the description below, and use promo code "rogue"
at checkout to get $50 off! Whooooo! If you were to do an impression of me ordering a drink at a bar, what would it look like? >> "Hey boss!" [laughter]
"Could I get a um-" "yeah can I get a Bud Light?" "Thanks, man." >> A Bud Light?
F--- you! [Brian's voice echos in the distance]
♪ BECAUSE I'M A MODERN ROGUE! ♪ [tape ejection sound] >> Back again at Wizard Academy with the Vice Chancellor and co-founder of the Whiskey Marketing School, Mr. Daniel Whittington. Talk us through the experience
of how to order a whiskey and sound like a badass. >> Okay, so there's only one rule to start and that's the definition
of good whiskey is: whiskey you like to drink, and the right way to drink whiskey is: the way you want to. And anyone who argues with
that is a pretentious ---hole! >> Brian: Okay! >> And if you weren't sure, now you know. >> There's a mantra going
through my head right now, "All whiskey is good whiskey." >> Taste is subjective, and if I said, "What's
your favorite food?" >> I like shrimp cocktail. >> Okay, well I've had a shrimp cocktail. You're wrong. [laughter] >> That's a cheap way to feel
superior to someone else. >> Yeah. Yes, exactly, right? Now, in that interaction, who looks like the ---hole? It's not Brian, right?
>> Not me. >> Split the difference. >> Yeah, so I ask the god of Brian World, "What's something you love?" He tells us, "Shrimp cocktail.
I have spoken," and then we try to argue with that. That's insane because that's
a subjective reality. So the same thing goes for whiskey. >> This is actually a really good point, because the first step to
ordering drinks like a boss is to know what you like,
>> Yeah. >> and if you like it then
you are above reproach. >> Yeah. Now anyway, the point is no matter what
we talk about right now, we're not defining good and bad, we're just defining what it's going to do and what you're going to get. >> Okay.
>> Fair enough? >> Yeah.
>> Four ways to order whiskey: neat, or a shot. Neat and a shot are
basically the same thing, it just means a whiskey with nothing in it. >> Got it. >> Now neat means you want to sip it. A shot means you want
to get drunk quicker. >> Yep.
>> Right? >> Okay.
>> Or maybe you've had a long day. The second one is ice. That's called whiskey rocks. >> Brian: Yep.
>> Right? Or "Gimme a whiskey, two ice," you know if you want less ice, and so on, and that's fine. And we're about to experience this, are you ready?
>> Yeah. >> Now I can't make you a cocktail. The third way is a cocktail, right? Whiskey in something.
>> Um hmm. >> I'm not going to make
you a cocktail right now, but essentially-- >> We have a guy. >> Yeah, you do. And my hands are clean, by the way. Unlike vodka, which just exists to make other things alcoholic-- >> Yes. >> and I'm really going to offend
a lot of vodka drinkers all of a sudden. >> It's true. >> So what we're doing, whiskey, when you add it to something, adds an actual flavor. So, you don't, like any recipe you add it based on what
flavor you want to add. You can't just add any whiskey to anything. Rye whiskey, as we learned
on the last video, tastes very different than a scotch. So that's cocktails, they're off the table. Add whiskey to something based
on what you want to drink. Now, ice does two things
when you add it to whiskey: First, it waters it down like crazy. [vocalized affirmation] >> And second, it changes the temperature to a point where you can only taste about 60% of what's happening. >> I never thought about the fact- that the colder a drink gets,
>> Jason: Hmm. the less you're able to taste it. That makes sense, though. >> Why do you serve wine
at a cellar temperature? [vocalized affirmation] >> or a good beer at
cellar temperature, right? Why is the s---iest beer in the world advertised as the coldest
beer known to man? So you don't have to taste it! >> Whatever that beer is! [laughs] >> Your tongue is not equipped
to taste extreme temperatures, so if you've ever had a
day when you broke down and had break-room coffee because you just ran out but you desperately needed coffee, and the first sip is like, "It's not good,
but it's going to do." Five minutes later, it's
cooled down a little. Your next sip is like, "Oh my God, what have I done with my life? "This is a horrible mistake, I
should have had water" right? That's because now you
can actually taste it. The same thing with whiskey. If you make whiskey cold or you put your alcohol in the freezer, what you're doing is burying
60 to 80% of the flavor. >> Wow. >> And if you have cheap whiskey, maybe that's not a bad idea. >> It may help. Remember this is not about good or bad with this ice, right?
>> Yeah. >> The second thing you're
doing is watering it down so much that you end up-- Say I go to a coffee shop
or I'm hanging out with you and you say, "Let's get a coffee." And you're like, "Do you like coffee?" "I love coffee." "Well, what do you get?" "Oh, like a triple white mochaccino" "with extra whip cream and the caramel."
>> Yeah. It's like, well the... that's not really coffee,
it's more like-- >> I'm sorry I thought you wanted coffee! >> It's more like a
coffee-flavored dessert beverage. >> Yes. >> Now, there's nothing wrong with that, but if you bring that person a red-eye or a straight shot of espresso, you're going to ruin their life. So when someone pours
a ton of whiskey on ice, and it's all they drink, are whiskey and Coke, well, they don't like whiskey. They like whiskey-flavored things. Whiskey-flavored water, whiskey-flavored Coke. That's fine, except that if you pour that someone a straight shot of whiskey, you're going to ruin their life. >> Some lives need to be ruined >> I agree with that.
>> they deserve it! >> Now I drink whiskey on
the rocks in the summer, because in Texas it's damn hot! Here's how you choose
your whiskey on the rocks. You choose knowing what
you're about to do. You're about to water it down
and bury most of the flavor. You guys are going to have to share these, but remember, 45% alcohol kills all that ails ya. >> That's right.
>> So, you'll be okay. >> Okay, so Buffalo Trace, this is bourbon on the rocks. >> And as we learned before, bourbon means >> Corn. >> Kentucky-ish corn. >> Well, no, American
>> theoretically-- >> It means American. >> At least 51% corn. Now for our scotch on the rocks, we're doing Glenfiddich 12. >> Hmm. That's a good one. >> We never talked about
what the numbers mean. >> Oh I'll tell you about that! Okay, so 12 just means,
in Scottish whiskey, and this is less true in others, but it's still common in Irish-- 12 means the youngest
barrel was 12 years old. It doesn't mean it was all 12. There could be a 20-year-old
barrel in this whiskey. >> Wow, it's a blend!
>> Oh! I did not know that. >> No, no, no, they're blending from their own stock at
their own distillery. >> Okay, so single malt means-- >> One location and all barley. >> That's right.
>> But if they have, like say you have Glenfiddich 12, you could have 80% of it
could be 12-year-old barrels, and then 10% could be 18-year-old barrels, and 5% could be a 25-year-old barrel, and they mix it to get the
flavor profile of Glenfiddich 12. >> And all of that just implies
that the higher the number, the stronger the barrel
flavor profile is, or? >> So the more the barrel, the lower the alcohol content in Scotland. In America the alcohol content goes up. It's a heat difference
>> Brian and Jason: Huh. and a temperature difference but for us, all you need to know is that means it's at least 12. >> Got it. >> It doesn't mean it's all 12. >> So you're not going to
get any like 10 barrels? >> These are getting watered down.
Let's drink this. >> Oh yeah, yeah.
>> All right. And for our Irish we're doing Bushmills. >> Oh, I didn't even think about the fact that there's a timing issue with this. >> Daniel: Oh yeah.Yep. >> The flavor will taste different in a few minutes.
>> Give it three minutes, and this won't taste like whiskey anymore. I think, when it comes to ice, bourbon and smokey scotch stands up to ice a lot better than Irish whiskey, Because Irish whiskey's
so pretty and friendly that when it gets buried, it just vanishes. [vocalized pause, Jason] >> Right, so bourbon will
still taste like bourbon. The scotch will still taste slightly smokey, and the Irish whiskey will taste like super-watered-down whiskey. >> Brian: Let's go
>> Give it a try. >> Brian: in increasing order here, so we'll start with the Irish. ♪ ["Lovely Rita" by Birocratic] ♪
[chopped vocals with an upbeat piano beat] It's like water. >> It's like water. That's because Irish whiskey
is already so pretty. >> Oh, yeah, that's already almost gone. I mean, as far as the flavor goes. >> Now try your Glenfiddich 12. >> Okay, this is the scotch. >> This is the scotch on the rocks. ♪♪ >> Definitely more flavor. >> Right.
>> Without question. >> This one tastes, um,
definitely like alcohol. Like this one did not
even taste like alcohol this one does, though. >> And, the bourbon. ♪♪ >> And does the bourbon
have a smokier profile? >> No no no no no, there's not going to be
any smoke in a bourbon. Well, I don't know that I've
ever heard of a smoked-bourbon. That's an interesting
experiment we should do. [laughter] See the difference? >> Yeah. >> It's much sweeter. >> Yeah, yeah yeah. >> A little more smoke. >> But all of these I didn't expect it but you're right. It's as though you
turned down the volume on it.
>> Yeah. So if you were an
inexperienced whiskey drinker, I guess on the rocks is the safest, easy-- >> Yeah.
>> I guess as a cocktail is the easiest. >> Or, if you're just
in the mood for a drink that's not--you're not going
to have to work at it. And I need to relax, I need to not think
about what I'm holding, I just want a drink.
>> Yeah. >> Give me a whiskey on the rocks. >> You mentioned there were four ways and so far we've talked about neat, on the rocks,
>> Yes. as a cocktail.
>> So let's clear these and I'll show you the last one. >> Okay. >> I'm going to give you new glasses and I'm going to take this one for myself. First things first, is this is
already an aggressive whiskey. So we're doing this
experiment with Bruichladdich, which is an islay scotch
that's extremely smokey. >> Okay, that was a lot of words [laughter]
that went way over my head. >> Yeah.
>> Break them down one at a time. >> Okay first, islay scotch. Now we know that means
it's made in Scotland. Islay means it's on an island just off the lower west coast of Scotland, just off of Campbelltown. It's spelled I-S-L-A-Y
and pronounced "eye-luh." >> Okay.
>> It's not "iz-lay" or "eez-lay" or "eyez-lay,"
it's "eye-luh." Islay is where all the most famous, smokiest scotches that people know of tend to come from. Laphroaig, Bruichladdich,
Caol Ila, right and so on. >> Two questions: first of all, from what I'm hearing, it sounds like, I guess,
different regions of Scotland have different flavor profiles.
>> Yes. >> Like basically, they're branded differently,
>> Yeah. >> like, "We like to be
more smokey" and stuff. Second of all, where does the smoke flavor come from? >> Ah! So...
it comes from peat, P-E-A-T. Not Pete,
a guy who lives in Scotland. [laughter]
>> Yeah, just one guy has got the recipe. >> Yeah. That guy. Him and Doug.
Between the two of them. >> Pete! >> They handle everything whiskey. No, peat is like peat moss or peat bog. It's essentially swamp-- >> It's a bunch of decayed, uh moss.
>> It's decayed matter. >> And it accumulates between
one to five centimeters a year. Which is really slow. It's just condensing. ♪ ["Pine Trees" by Juan RIOS] ♪
And when you cut out the condensed mud, you cut it out in bricks, long narrow bricks and
you set it out to dry. Traditionally this was
firewood in Scotland. >> Okay.
>> All right? >> So at what point do they smoke it? >> Remember when we talked about malting last time?
>> Yeah. >> When you have to let the
grain crack and open up? Well you got to stop it at some point because if it goes too far it eats all its own sugar and then there's nothing to ferment. Traditionally, the way they stopped it was by smoke drying it, like the way we smoke-dry barbecue,
or smoke-cook barbecue right? >> Sure, sure. >> Indirect smoke, not direct heat. So not like cooking it, like roasting it. But like starting a kiln fire with peat, redirecting the smoke across
the barley and drying it out. Well, while the barley is wet it absorbs smoke. Once it's try it stops absorbing smoke. But what you're burning
and where you burn it, and how much you burn, how much smoke ratio to grain, all of these will smoke the barley. Then when you make whiskey from it it's now a smokey whiskey. >> That's astonishing. >> In America, they're doing this
with things like mesquite, and oak. They're making Scottish-style whiskeys using mesquite instead of peat. >> So the original grains get malted. To stop the malting, you smoke it.
>> Right. >> That smoke becomes
part of the flavor profile when you--you later
>> Distill it. >> throw that all in water
and you make a mash. >> Yeah. >> And that flavor persists as you make- >> All the way to the end. >> Brian: Is it wart? Is that what they call it? >> It will wart once it Yeah, yes. >> Brian: Yeah, okay, all right. >> That's part of the process. >> Gah, wow! Wow! >> And then there's still the barrel. >> Yeah, and even in the barrel-
>> Yeah and then you take the alcohol, put it in a barrel and you
adjust the flavor profile. How do any of these companies maintain any kind of consistency? It just seems like
everything can go sideways. Is one bottle of anything as consistent as the other? >> Yeah, it's just because you have guys
in charge of making sure it is. Right? So you're not working with a barrel and hoping it turns out right. It's like, no, we have a thousand and we have another thousand and they're all different ages. We've got thousands of barrels in here. We're going to pick from these
barrels and mix them together until they taste like Glenfiddich 12. >> Wow. >> But yeah, they're
very, very protective of all the processes and as a matter of fact, one of my favorite things
about whiskey history is that often things that
seemed like superstition turned out to be absolute science. You have a copper still, and it's old and it gets
banged up and dented and you know and kind of beat up. Well, now it comes time to replace it. Well, historically,
sort of superstitiously, they would take the new still, design the new still they bring it in, set it next to the old still and they would proceed to go around,
and bang it up so that it matched to the old still. Because they were so protective of like, "there's something magical about this still." >> Everything has to be exactly the same.
>> You have got to replicate it, right? >> Yeah, you've got to scare
the ghosts out of the still. [kind of affecting a Scooby Doo voice?]
>> Yeah, inside the--"woo-ooh!" It would have all the dents. They would dent it, like with hammers and things so it looked beat up like the old one and then they would swap them out. Well, that was superstition at the time, now what we know is, scientists have proven
that is absolutely crucial and effective. When you're distilling, which means you're
evaporating alcohol out, every change of surface area changes how the evaporation re-condenses. >> Jason: Ah.
>> Brian: Wow! >> And so it absolutely
effects the flavor. They were absolutely right to do it. But they didn't do it because
of science, originally. And so yeah, you end up with a
lot of these things like, "Don't change this process." "We always use this water," "we always distill when
the sun is at 3:30," and now over the years they discover why it's
happening like that. And then you can replicate it without having those specific instances and know what you're doing. >> A virgin must walk amongst the stills during--with the first fawn of spring. [laughter] >> Yeah, that's Laphroaig. >> Oh okay. [laughter] Or Lagavulin. >> All right, so we're experiencing
the fourth way to drink. >> Yes, now, this is called
adding water to whiskey. >> That sounds very technical. >> If you go to a really fancy whiskey bar you will regularly find
that they serve you a glass of whiskey and then a still water in another glass with a straw. Why are they doing that? >> I assume to dump, you just dump the one
into the other, right? [laughter] >> Totally! >> You monster! >> Sorry! >> Yeah, you go back and
forth with the straw. Um, no, so you have a whiskey, you can add a little bit of
water to it to open it up. You're basically creating
a chemical reaction. This is different than
adding a whiskey water, which is like, "Hey I want a whiskey" "but I don't like whiskey so
I want a lot of water in it." >> Which is pretty close to what we were doing with on the rocks.
>> Now we've moved to truly exploring a neat whiskey. >> Okay. >> This is already going to
be kind of aggressive for you if you're not used to
drinking islay whiskey. >> Brian: By aggressive, I assume
it's going to be very smokey, very intense.
>> Daniel: Very smokey, very rich. >> Brian: Okay. >> Okay, take a smell of that. >> Yeah! Oh my god. >> Daniel: Right? Now, I want you to take a sip, have your little reaction
>> Stings the nostrils. and then I'm going to take it up a notch. You ready for that?
>> All right, so... >> Slàinte vie. >> Uh, Siracha. >> Cilantro. >> I love scotch, scotchy scotch scotch. [laughter] ♪ ["Patience" by B-Side] ♪ >> Yeah, that's intense. >> Down it goes. >> That's like biting
into an atomic fireball. Like it's, it's >> Wow! >> Put that back down.
>> -just at 100%. Yeah. >> To quote Brian, "Wow!" [laughter] >> Wow! >> "I never thought-" "Wo-" [exasperated laughter] "Yeah! Yeah!" >> This is what happens when
you start serving people whiskey. >> I know. >> They get really punchy. What we're going to is we're going to add a little
bit of water to each. You're going to watch
this whiskey get about 40% more aggressive than it was before. >> Really‽ >> That's counter-intuitive. >> Yes, it is. >> Yeah. >> Now, here's why. Remember this is all
science and chemistry. This is a decade-old-beverage, sitting in barrels for a decade to condense into what you see here. So that is a chemical composition. >> Right. >> In this chemical composition, there are some things
that are water soluble and there are other things
that aren't water soluble. The things that aren't water soluble are thing like oils, right? And when you have at least
smoked whiskey, there's a lot of carbon and there's a lot of oil in these whiskeys. [under his breath]
>> Wow. >> So what you're doing when
you add about this much water, that's it. >> What!
>> Just like three drops? >> Two to three drops. Now what you're doing is you just created a
mini-chemical reaction in here. And all the things that
were water soluble absorbed and all the things that weren't, tried to escape the chemical reaction by going to the top of the glass. >> Right. So now your next sip is all of the things that aren't water soluble and are oily and heavy and aggressive. >> So you've got to be careful not to shake it or stir it or disturb it to much? >> Yeah, well I mean--you can sort of but yeah, if you leave it too
long it won't experience it. So there's yours. Cheers to you. ♪♪ Even the smell is more aggressive. ♪ [gloomy lofi beat] ♪ >> Wow. I did not see that coming.
>> Right‽ >> I know, I thought it would
turn it down a little bit. >> No.
>> Yeah, that's exactly what I thought. >> But see how you now have a
clingy feeling on your tongue? That's because the oils are
coating your tongue now. And they're remaining behind while everything else goes down. >> You weren't kidding
when you said aggressive. >> Yeah. >> This is serious.
>> Wow! [laughter] >> Now remember, that doesn't
work if you keep adding then you keep getting more aggressive because eventually the
chemical reaction is-- Okay, think of it if you
have your car in the driveway and it rains and you've got a
big puddle in your driveway and your car leaks a little--enough oil that you can see an oil sheen. That only exists when
you only have a puddle. If it rains again... >> Right. >> -that overwhelms the oil content,
>> Eventually it washes it away. it disperses it away. >> So, same things happens with this. If we keep adding water, we're eventually going
to overwhelm the oils and go back down the
other side of the curve. Does that make sense? >> Right.
>> Yeah, absolutely. >> Let's show you what I mean by that. So let's just, without a doubt take it back over to the
other side of the curve. We're going to do the equivalent of about two half glass straws, and this is important. If you're at a bar and
you want to try this, there are two things you
have to be careful of: one, make sure that the
bartender gives you still water, not sparkling water. >> Oh yeah.
>> Oh... yeah. >> Two, make sure, and I learned this from
Richard Patterson from Dalmore, make sure that you test your
water before you add it. Because every once in a while a bartender won't be paying attention and they'll give you hot water
from the hot tap by accident and you'll pick up this glass of water and add it to your whiskey and it's like boiling water. And you don't want ice. When you say, "Give me a whiskey and a water" just say, "still water, no ice." Now you're going to look like a snob in any bar that's not used to this. >> Yeah. >> But, it gives you a
chance to explore a whiskey. >> I would imagine also
like location matters, because like, whenever I go to Florida they always have that kind of
well-watery taste or smell to it. >> Yeah, I would ask for
spring water if you can get it, a bottle of spring water. >> How do you know what
whiskeys to add it to? >> Oh, oh! That's a great question. I'll tell you. The answer is, you're not going to see this effect if the whiskey has low oils. If significant portions of the whiskey are all water soluble then the reaction is going to be minimal. >> That's pretty much a question
of just doing your research and know what whiskey you're working with.
>> Try it, you'll never know. Yeah, some bourbons will do it some won't. Some ryes will do it, some won't. >> Okay. >> The only way to know
if it's right for a whiskey is to try it. >> Yep. >> And what you will discover
you like slightly differently. So I like this whiskey just
straight out of the bottle; this whiskey I like six drops of water, this one I like two drops of water, this one I like a lot more water, this one I just don't like. >> So this one is now
officially over-watered. >> Now let's try that and
you'll see the difference. Now we're into a little bit
more mellowed islay whiskey. ♪ [a plucky beat with a heavy kick,
accentuated with vocals] ♪ >> Oh yeah. >> Notice that you still get the sour
notes in there, but you don't get the punch of- >> The bite is definitely
turned down a couple of notches. >> Right. So now what we've discovered, is there's three ways to
drink this one whiskey neat. Which do you like best of
those three, that's up to you. >> Yeah.
>> And I guess it depends
on the whiskey, right? It's like there's the
whiskey and there's you. And you've got to figure out how you can meet in the middle
to get the best experience. >> Again, that there's no right way, it's whatever you prefer.
>> That's right. >> Now, do we have time
to test this on a bourbon? >> You make a very compelling argument. >> I'm going to do a Texas bourbon. >> Okay.
>> Okay. >> Ranger Creek 36 small batch. Houston, if I remember correctly. >> 36 makes me think it's 36
years old, and that's not- >> No, that's their name for like, 36 caliber. >> Okay. >> That's a small bottle. >> This is nine months old. These are really expensive, too. >> I don't doubt it. >> But this is a nine month
old small barrel whiskey. Now if you want to talk
about small barrels while we drink this, we can. >> Brian: If I was going to guess, I would guess that a small
barrel matters in so far as there's a larger proportion
of contact to the barrel? >> That's exactly what it is,
that's exactly what it is. Now what you'll find with smaller barrels in my experience is that a smaller barrel has a much faster wood effect but it doesn't have a subtlety effect. So you can rush the coloring
of the whiskey really fast, but you have a hard time replicating the subtleties and nuances that a large barrel and time, give you. It's hard to cheat
time, if not impossible. >> Okay, so we're starting straight up. >> Starting straight, take a small sip and we'll
add some water to this one. ♪ [swirling atmospheric interlude] ♪ Now that's a classic high-rye bourbon. Kind of spicy at the end. >> Yep. >> Kind of chocolatey. >> The difference between
this one and this one is so far.
>> So different. >> Night and day, yeah. >> So now we're going
to do the same amount that we did to the scotch and what you'll find, and I don't actually
know the answer to this, I haven't done this for Ranger Creek, what you'll find is whether or
not there are oil components in this whiskey that are heavy. [clinking glasses] Science. ♪ [resumed beat] ♪ No, it just got mild. >> Yeah, it just watered it down. >> Notice the difference? >> Yeah, yeah. >> So what that means is
that the oil components in this whiskey are low or the components that are
non-water soluble are lower. >> Okay. >> But I still like it. I actually liked it
better without the water. >> Yeah.
>> It was more interesting. >> Yeah, then you had to ruin it.
>> [feining dejection] Yeah. >> Okay, so we've got the
four ways of drinking whiskey: in a cocktail, eh -- [laughter] >> Hey!
No [stammers] drink shaming here. >> Yeah!
[laughter] Any way you want to enjoy
whiskey is a good way. I'm sorry, Trever. So, and with a tiny bit of water. >> That's right. >> Which counter-intuitively
can kick-start a whiskey. >> It really can. >> I had no idea. >> Does the same thing work with like when you get it on the rocks do you get the same effect? >> No, no. >> Because the temperature? >> The amount of water
happening all at once- >> Oh, sure. >> -is way too much, way too fast and the temperature will
destroy any subtlety differences that you would have found any way. >> All right.
Let's toast to Daniel. >> Done.
>> To Daniel! >> And the whiskey academy. >> I like that kind of toast. [tape ejection noise] >> They're finally here and
I could not be more excited. We got two bikes from Rad Power Bikes. I got the RadWagon, you got the RadRover. What did your wife say when she
found out that this was happening? >> Turns out she's always wanted one and it was like I uncovered
this secret desire. I had no idea. >> I have no idea how long
it will take to assemble. I figure we'll set yours
up on the left side and I'll set mine up on the right? Right?
>> Okay, yeah. >> Brian: I am an avid cyclist, right? I've done two Olympic-distance triathlons, I did a hundred mile bike ride in one day, but the problem is, I don't want to get on my bike like the nearest grocery
store is seven miles away and I don't want to ride seven,
you know 14 miles round trip just to come back with like
a backpack full of whatever. The idea of the RadWagon, being able to let me come home with four or five bags of
groceries is pretty sweet. [distressed] Yeah. There we go. >> Whoa. The tires on mine are monstrous.
>> Oh my god! >> You have the
monster truck of bikes. Look at this thing. Holy cow! >> Yeah, I like it. >> That's insane. >> Ever had your bicycle wheel fall off while you were riding it? >> No, is that a thing? >> Yeah, it used to
happen to me all the time. >> Wait, what? >> It was like, rattle around. Everything jump it and crash it, and then one day I'm
going up for a wheelie and the wheel just rolls off. >> Oh geez. >> Down the road. >> Brian: This is like about
as DIY as I like to get. >> Yeah? >> Like, you know, just screw
a few things in and feel like, "Oh I made this, I built this." >> "I'm a man" >> I'm a builder-man. ♪♪ >> He doesn't have a beast of a RadWagon! >> I think mine is probably faster. >> Penny: His wheels are bigger. >> We're like second graders arguing about our shoes
>> Jason: Yeah, exactly. How they make us run faster. >> These make you faster. Look at these treads. And you also can pump up the tongue. It was a dark time Penny,
let's not talk about it. >> Brian: Man, I've got to tell you, so
much of this is super-intuitive. >> Yeah. Josie, whose looks cooler,
mine or your dad's? ♪♪
[Brian sighs] >> Josie [coyly]: Yours. [laughter]
>> Thank you. That's what I thought.
>> Brian: You're killing me. >> Penny: You could say, they're totally... rad! >> I appreciate your
childish colloquialisms but that actually means that
they're fueled by uranium. >> Ha! They're radio active power bikes. That's a warning, that's not a brand. >> Never open that black box. There's yellow-cake uranium
inside that black box. ♪♪ I know yours was more work, and yes mine does look cooler but I'm liking the carrying capacity. >> Oh yeah, no, I think that's
going to be pretty great. >> Pretty slick. >> Jason.
>> Yes? >> You want to ride bikes? >> Let's do it. >> I'm riding too! >> All right. So right now there's no pedal assist, I'm in the lowest gear and I'm having to work
to get up this hill. Now I'm going to turn on
level one pedal assist. [birds chirping]
[vocals change to a more tinny source]
Level two pedal assist. Level three pedal assist. ♪ [nostalgic instrumental] ♪ Oh, changing gears, changing gears. >> Penny: What?
Noo! [voice trailing off] >> Brian: Blowing past everyone. Ah, so fast! [Josie shrieking with joy] [laughter] >> Josie [strained]: This is awesome! 17, 18 miles an hour. How's it feel? >> Great! [laughter] ♪ ["spring waltz" by saib.] ♪
[swooning strings] Dude, like hills are nothing. ♪♪ [wind wooshing by] Yeah, we're going fast. ♪♪ >> Josie: Woo! >> Dude. Uh... You can feel that moment it kicks in and you're just Superman
all of a sudden, right? That was amazing. [Josie yelling] ♪♪ Come on, girl! >> Josie: This is the best feeling ever! >> How did it feel? >> For someone who is as old and enfeebled [laughter]
and rapidly decaying as I am, it felt like I was alive again. >> You felt 12 right? >> Yes. >> Dude, I'll tell you what man, you could feel the moment that the
powered-assist kicks in, right? >> Oh yeah. Well, you can't feel it kick in if you have it on the entire time. >> Well, I definitely caught
you just riding the throttle like it's a motorcycle. >> Yeah, I just ...pedal? Pshh! >> Whatever. >> Like I'm some sort of peasant? >> It did not feel like
we just rode three miles. Like I didn't even break a sweat. I got to tell you, I love riding my bike. But I hate showing up
totally drenched in sweat. And if this will get me up all the hills and allow me, with this cargo space to actually do some decent shopping, load it up with four or five
bags, that would be amazing. >> Yeah. Meanwhile, I have the
Batmobile of the RadRovers. >> Yeah, you do. I'm not going to lie. That one looks way cooler. This one is very very functional. It was a blast putting my kids on there. >> It's good for a family man. >> All right, all right. Come on, let's ride bikes. [laughs] [Brian makes a weird... I don't know, muppet noise?] >> Jason: Ah! ♪ [music slowly resolves to conclusion] ♪ — CC BY REV —
* MODIFIED BY BIZARRE MAGIC *
[branding furnace hissing] [light wind]
Daniel Whittington has a YouTube channel called Whiskey Vault where he's tasting all the whiskeys you see behind him (he has about 600). They are slightly informative, but mostly they're just fun.
As a new whiskey drinker this was pretty interesting. Any other videos anyone can recommend?
Not sure a 26 minute video could be called little, but I saved it to watch later.
He's like the Neil degrasse Tyson of whisky. With a big medal awarded because of supreme universal knowledge of alcoholic spirits I assume
I'm gonna go ahead and be the contrarian here and say that I don't like these Whiskey Vault-videos at all.
They are totally obnoxious, and there is at least one factually incorrect assertion made in every single video I've seen. There is no substance, just goofing around in the videos.
As far as I can tell, this "school" has no accreditation, and their degrees are not recognized anywhere. They seem to be conflating marketing classes and sommelier training, and are charging $4000-$12000 for junk classes with whisky served in dixie cups. Which is more than it would cost to travel to Scotland and complete an accredited whisky program, including airfare and accommodation, several times over.
The medal the guy is wearing is just some cheap junk he had made for himself at the local trophy store, it is not something that he earned by completing some internationally recognized sommelier training.
There are accredited whisky ambassador programs and accredited schools where you can study the history, science and business of whisky, but no accredited sommelier programs like you have for wine. Anyone who offers something like that is a deceptive degree mill.
If I'm in the mood for some unpretentious, goofy whisky videos I'd rather watch the Scotch Test Dummies instead.
I love The Modern Rogue! Not whiskey related, but they showed me how to make a damn fine spicy margarita.