Whiskey: What you Need to Know, explaining various styles of Whiskey and tasting them | How to Drink

so we're talking about whiskey today and what we're really gonna talk about here is kind of the practical information about whiskey aren't going into history at all we're just talking about what whiskey is mostly we're looking at American whiskey I'm gonna briefly discuss Japanese and Scotch whiskies so this isn't meant to be a historical a look at the history of whiskey or its development or anything like that that's a subject for another day this is a practical guide to whiskey we're gonna drill into some subtypes of whiskey that you will probably encounter in bar manuals that you might want to know about now we're gonna taste an example of each and we're gonna move on if we're not careful we could talk for hours about whiskey and I don't got time for that so what is whiskey whiskey is an alcoholic beverage that is distilled from grains and aged in wood barrels that extremely broad definition of whiskey a grain distilled liquor aged in wood is so broad that basically ever I can't think of a single bottle currently for sale where that would be the only definition of whiskey that it would fit and so every bottle on earth as far as I know is going to be better described by putting it into one of the many subcategories of whiskey and so really that's what I meant today well let's get a baseline about how whiskey is produced because I think that'll be useful in going forward just a couple terms and will come up that we're gonna need to clarify to move forward so how do you make whiskey well the first thing you do is you grow grains you harvest those grains you add those grains to water somehow and allow the water to leach the sugars out of the grains then you add yeast to that the yeast eats the sugars and the yeast poops out alcohol the east' converts the sugars into alcohol by digestion and that will ferment up to the strength of maybe a strong beer or like a wine you know some whiskey's they go through a process they call barley wine whatever it is we call this stuff the worked we take the wort we feed that into us still the still separates the water from the alcohol we keep the alcohol yet do something else with the water and then the alcohol gets put into barrels for aging and then what comes out of those barrels and goes into bottles is whiskey that's it but you don't need to use one grain the grains that you harvest are called the mash bill so you could have a blended mash bill or a single grain mash bill most mash bills are blended you know maybe it's you know 51% corn 15% rye and then the rest would be barley or something that's like an example of a particular Bourbon mash bill and we're gonna talk about the mash Bills of these a lot because a lot of different whiskeys are defined by their mash bill various distillers various regions specific bottles will all have their own tweak on each step of that process they'll have their own mash bill they'll have their own germination process or non germinating process they'll have their own how they handle the wort what kind of still they use there's so many configurations how will they age it what they age and on how long they age it bottling proof all of these things are gonna change the character of the whiskey the water that you cut the whiskey with has a huge effect - that's true of all spirits as a matter of fact when I say cut you take what comes out of the still you aged that and then you add water to it before you put into the barrel to bring it before you put it into the bottle to bring it down to bottle proof that water has flavor characteristics you know wherever it comes from is gonna impart something into the whiskey so specific subtypes of whiskies let's start in America let's start with the granddaddy let's talk about bourbon so what is bourbon okay so bourbon must be made in the United States that is as specific as the legal definition of bourbon gets on location there's a common myth that bourbon has to be made in Kentucky that is not actually truth law only says that's he made in America and the rest of this I need my notes for it must have a mash bill of 51% corn it must come out of the still at no higher proof than 160 proof must go into the barrels that it will be aged at no more than 125 proof which means it comes out of the still some water has to be added to it before we start the aging process and that must be aged in new charred oak barrels and bottled at at least 80 proof that's it there's no age requirement it does have to be aged on new charred oak barrels what that means is we take oak make it in the barrels and they burn the inside how much do they burn it or not burn it that's specific to the distiller but it has to be burned and the whiskey has to touch it so there is actually like a whole category of Bourbons where we would say it has touched wood to meet the legal definition like they could pretty much literally pour it through an open-ended barrel and that makes it bourbon there's not a lot of Bourbons that are like that sometimes they do that because they're actually aging it on other wood and they want to meet legal definitions of a bourbon so there's the touch the new charred oak and I specified new because a lot of other spirits get aged on disused or repurposed barrels from other spirits to impart some of those flavors well bourbon it's got to be new first use charred oak barrels so my favorite well not my favorite but a bottle of bourbon I buy again and again is for roses single barrel I think not cheap bourbon but I think it's a I never feel ripped off buying and let's put it that way it's not very expensive I mean you can spend a lot of money on bourbon this is I'm a shaking it's like 40 bucks a bottle I think maybe it's more than that now or whatever it is it's a pretty good buy let's have a wee taste of the bourbon a lot of caramel on the nose very caramel II almost butterscotch it's like sweet brown sugar like toasted caramel very very mellow but I mean a little bit of spiciness to it but not much is it's pretty much just like what I get is is just like it's a great example of a good bourbon it is caramel e and sweet with a hint of spiciness to it but not much not like an rye I'm just very pleasant this is fine bourbon I like this stuff quite a bit moving on we're gonna talk about weeded Bourbons also called a wheter before I get into what a we did bourbon is let's talk about what it isn't there is something called a wheat whiskey this is a bit confusing a wheat whiskey is governed by the exact same laws I just described with bourbon except that the mash bill has to be 51% wheat it's got to be 1% more than half wheat there's only like a few craft distillers that I know of making wheat whiskey ad laws and Bernheim come to mind that's not actually what people are talking about when they think about a wheter so when you make a bourbon 51% Scott to be corn and then like the rest of your mash bill is what's called like the flavoring components of the Nashville some component will be rye or maybe none will be rye but if a lot of it the predominant amount of it is we you've made a wieder weeders are a super popular style of whiskey two bottles that will come to mind right away that you've heard of will be maker's mark and Pappy Van Winkle for whatever reason I've never personally been a giant fan of maker's mark it doesn't work for me I know a lot of people love it it's a lot of people's brand of choice every time I drink it and I do I go back every once in a while I got Thanksgiving or something it was always a bottle see if I like it yet nope I don't it's just me I mean it's me cuz like it's just my palate other people must love it and how to drink point can't quite afford to buy me a bottle of Pappy yet so we'll have to wait to see how that goes you know twenty-five hundred dollars a bottle it's a bit my price range so that's it readers are Bourbons they're just Bourbons that are kind of flavored and spiced with wheat now I mentioned that I don't like makers and that I can't afford Pappy but another one is larceny which is produced out of heaven Hill I'm pretty sure right this is actually old Fitzgerald I think that's still heaven Hill whatever we're gonna have to be specified so one that came up when I was looking for another wieder to try was larceny I've never tried it before and I figured while I don't like the other big ones uh if you want to spend money on a wiener I should buy one that I might like let's try this larceny bourbon I I hear good things about it ninety-two proof we should we read the labels john Fitzgerald's weakness was fine bourbon an easy faced temptation every day Jesus Christ as a Treasury agent boy with the only set of keys to the Rick houses taking from barrels was easy but he didn't just take from any barrels he took from the best barrels some say he was a thief others claimed he was a man of great s taste this is the legend of larceny honest like a lot of acetone on the nose lots of acid that tastes like man peanuts I get like boiled peanuts and and bread actually like like crusty bread crust crust crusty bread like a dried-out bag yet and there's like the hint of that sweet corn bourbon thing we is dominant but you definitely get some of that kind of caramel stuff corny label aside I think this is a great wieder this brings me to Rye Rye is a dominant and important part of the American whiskey market and rye whiskey does follow basically the same as wheat whiskey rules not wheter whiskey not wheter Bourbons but a rye if it's labeled rye and sold in America it means it's 51% rye grain on the mash bill otherwise it's the exact same rules as bourbon 51% rye and the rest is bourbon that's not to say that a lot of bottles of rye will not significantly exceed that rye mash bill yeah there's a famous mash bill of MGP that is 95% rye you'll find that a lot of different bottles we'll come back to that and non distilling producers in a bit if I go for a bottle of rye and I'm not trying to spend an arm and a leg Rittenhouse is the way to go Rittenhouse bottle and bond straight rye whiskey is an excellent rye let's get into it typically rye is going to be spicier and right year than your standard bourbon whiskeys okay we go wrong okay hurry up [Music] right away yeah you get like spicy rye spiciness um it's funny to me it calls to mind sort of cherry pits which is weird I don't know why but there is like a that rise spice for me is kind of reminiscent of certain kinds of fruit because I mean it's rise spice but it's it's not spice and like the traditional sense it's just it's spice in the sense a you know a distilled spirit that is devoid of all sugar so it's a little different than what you would expect to say something as spicy you know unless you're going into your spice cabinet and just eating the spices you're probably not doing that usually when you say something as spicy you're thinking of like you know banana bread or something is later yeah I don't know whatever you might set it mean like hot spicy like Mexican food or something like that that's not really what we mean we mean more like baking spices but it's weird to try to objectively perceive baking spices devoid from sugar since baking usually involves sugars even baking bread you know there's a sugar that's kind of inherent in the wheat yeah so I do actually get up quick like a little oh that's like slightly sweet and that quickly gives way to that rye bread baking spice which is why I think maybe I get some sort of stone form that some cherry I get cherry I don't know I get a little bit of yeah I like cherries very nice excellent excellent excellent not a tremendously long evolution but a perfect example I think of a rye and one that certainly will not cost you an arm and a leg although the price has gone up this stuff used to be super cheap it was like 10 bucks a bottle like you know 20 years ago then I think you can get it for like 24 or something like that so still pretty good buy right bye so let's talk about corn whiskey what is corn whiskey so to be corn whiskey it's got to be 80% corn and distilled to not more than 160 proof which mistaken is the same as bourbon it does not need to be aged but if it's going to be aged you got to aged in oak barrels at not more than 125 proof if and if those oak barrels happen to be new oak barrels that have been charred whoops you just made bourbon so it's very easy for corn whiskey to accidentally become bourbon to make bourbon you just got to be 51% corn or more so if you have 80% and you put on new charred oak barrels its bourbon and if you put it if you don't age it or age it on anything else you know second noose perils its corn whiskey what corn whiskey do I buy my beautiful mellow corn now this is a serious bargain by I'm not mistaken this is 12 bucks a bottle and it's perfect its bottled and bond corn whiskey almost no nose to speak of whatsoever it's very faint hints of alcohol as so but I mean it's pretty mellow just sweet and it really tastes like corn I mean you can taste I can taste the corn I mean there's something to be said for the fact that get to practice your palate you know when I was 22 years old if I drank a straight whiskey all I would taste it would be fire and burning and you develop that over time I can definitely just taste like corn like an ear of corn in there sweet Jersey corn and like fresh-cut grass too which is a cousin to that corn paste when I think about it now I never thought about that before but that's taste of fresh ear of corn and cut grass or right next to each other I mean it's taste like corn is delicious love it awesome so those are my four American whiskeys that I wanted to sample there's a couple of other terms that I haven't really covered but that I've touched upon just verbally we've said the words and we should we should talk about them right now before we move on so the first one is straight now what does it mean when a whiskey is labeled as straight this is called straight rye this isn't this is Kentucky straight bourbon whiskey this is straight corn whiskey so to be labeled as straight in American legal liquor parlance of course it needs to meet all the other legal requirements of a bourbon or a corn whiskey or Arai but it also has to be aged for at least two years and if it's aged less than four years it's going to have to carry an age statement to that effect okay and it can be modified in no way other than by blending various barrels of the same booze so if you had like a couple different years of for example well this is actually single barrel but hypothetically if you had a couple different barrels of the same from different parts of the Rick house because they age differently you could blend them and make it straight you can add water to it of course to drop its proof down for bottling and you can chill filter it that's it you can't add anything else to it you can't use any fining agents you can't hit any sugars you can't add any flavorings or colorings nothing you can't do anything to it if it's labeled straight the other one that you'll see a lot of is bottled and bond and actually a couple of easier bottle among both of these guys are bottled and bond this one is not this one is not okay so to be bottle and bond it has to be the distillation product of a single distillation season produced by one distiller at one distillery it has to be aged for a minimum of four years in a federally bonded warehouse and it has to be bottled at 100 proof and the label has to identify the distillery and where it was distilled and if it's any different where it was bottled so for example distilled and bottled by heaven Hill distilleries incorporated Louisville Kentucky Bart address a specific actual address we can just drive there bottled and bond under US government's and religions 50% alcohol distilled and bottled by heaven Hill distilleries heaven Hill must have a federally bonded warehouse and the other one is Tennessee whiskey I don't have anything here that's actually really weirdly specific that is specific to the state of Tennessee so Tennessee whiskey is a straight whiskey that is produced in the state of Tennessee and although almost all of the Tennessee whiskeys would meet the legal definitions of being a bourbon for one reason or another they prefer to label their bottles as Tennessee whiskey there is one other thing that is unique to Tennessee whiskeys which is that they have to go through the Lincoln County process that is essentially charcoal filtering it's a process by which the product is steeped on chips of charcoal only one bottler of Tennessee whiskey is exempt to that and it's due to a grandfathering clause in the law and that is Benjamin pritchards Benjamin pritchards for whatever reason doesn't have to do the Lincoln County process they still get to be called Tennessee whiskey that's it for American whiskey we're going to move on just but so let's talk about Canadian whisky well what is Canadian whisky Canadian whisky and again I want to reference the law so I'm gonna pull up the paper and I don't got a teleprompter so I gotta do it here and I don't know if you know this or not but when I put titles up on the screen I can't read those I can't read those those are just for you so if I could read them that'd be great so Canadian whisky must be meshed distilled an aged in Canada be aged in small wood for not less than three years these are quotes now small wood I think is legally designed the I think that means barrels that are not bigger than 400 litres or 700 litres or pretty small by barrel standards and the sights of the barrel matters a smaller barrel will age something faster if you have like one of those like a little three little bleeder barrels for aging cocktails in or whatever like a week in that it's like a very long time compared to like a big barrel has a surface area to volume not lessen contain not less than forty percent alcohol eighty proof and may contain caramel coloring and flavoring within these parameters Canadian whiskies can vary a lot by the law the flavoring can really be a big deal there is an additional requirement for a Canadian whisky that is written into the law that is open to a huge amount of interpretation it must possess the aroma taste and character generally attributed to Canadian whisky okay so there's a big room there for interpretation I think that's fine I think that as long as we've got people Magister in that law that understand what Canadian whisky is we're okay in America for a very long time Canadian whisky was more or less synonymous with rye Canadian whisky generally has a higher rye content now that's not to say that it would all meet the requirements to be sold as rye in America 18% rye is considered to be like high rye content for most whiskeys so that's well short of 51% nonetheless in America for a very long time rye was in very short supply in our bottles and by reaching across the northern border you would find a ryi or whiskey there's a lot of myths that grow out of prohibition that like prohibition was the invention of cocktails oh that's not true one thing it is true is that an American taste for Canadian whiskey developed during Prohibition because that was the whiskey you could get they were still making it up there and you can get it right across the Great Lakes and and we would have our whiskey over here you know right in Chicagoland you know the Canadian whiskey to buy is Canadian Club comes in a purple bag that is great if you play Dungeons and Dragons because you get two huge dice bag throw it in for free keep all your Dyson I the number of times I've seen people dump out their Canadian Club bag of dice on the table oh my god but Canadian Club came out with a hundred percent raw version and I just couldn't help myself true this is now 100% rye I think Canadian club is pretty darn high Rio they wouldn't even meet I think they're Nashville would meet the legal definition of an American Ronnie way but I'm I like this I even like the shape of the bottle it makes me feel like an old detective for something like I'm solving mysteries like Dashiell Hammett I read a lot of that he ever read red harvest held a book hell the book it's got a real vintage look at green in gold Canadian Club pleasant nose what is that you know my mess cuz I'm getting marshmallows on that toasted marshmallows I don't know okay something cool to the lips Wow caramel mostly I get caramel but there is something else in there there is a nuttiness to it that I think is their riot because if that is a little bit of nuttiness to it mmm yeah almost almani that rye here I love it it's a great whiskey it's definitely on the sweeter end for a hundred percent rye I'm interested by that or at least that's what I'm getting now having drunk a few whiskey's today so it's possible I've already abused my palate and these tasting notes sort of no use to anybody one other thing why did Canadian whisky favor aye well Riya parently grows pretty good in colder climates that's kind of it moving on the Scotch there is too much to talk about with Scotch we are gonna very very briefly discussed Scotch I don't want to I mean this is an entire episode here we kind of did it with the highball but there's even I mean there's there's a lot to talk about with scotch just very quickly the laws regarding the Scotch all Scotch whisky must be aged in oak barrels for at least three years I didn't say new I didn't say chart any age statement on a bottle of scotch whisky expressed in numerical form must reflect the age of the youngest whiskey used to produce the product as a 2009 new laws will define and regulate the production labeling packaging as well as advertising of scotch whiskey you know Scotch whisky is defined as produced at a distillery in Scotland from water and malted barley to which only whole grains of other cereals may be added all of which have been processed at that distillery into a mash converted at that distillery into a fermentable substrate by endogenous enzyme systems fermented at the distillery only by adding yeast distilled at an alcoholic strength of volume by volume of less than 190 proof and okay wholly matured in an excise warehouse in Scotland in oak casts casks of capacity not exceeding 700 liters that's 185 gallons here in the US for at least three years retaining the color aroma and taste of the raw materials used in and the method of its production and maturation and containing no added substances other than water and plain e-150 a caramel coloring comprising a minimum alcoholic strength by volume of 40% in the bottle that's 80 proof okay so that's what you need to know about Scotch beyond that I would say that I might get these little these terms there's basically five styles of scotch that they cover the permutations of being multiple grain or singular grain and multiple distillery or singular distillery okay the whisky tribe did a great demo on this so single that's what it is single denotes not individual grain or in you know or individual malt it means individual distillery whereas the second word malt or grain denotes whether or not this is malted barley or a blend of grains so single malt one distillery malted barley single grain one distillery multiple grains blended whiskies which is what is the other style that you tend to run into is going to involve multiple distilleries okay and and most of the scotches that you encounter our blends you know red label black label Treacher's Johnny Walker your blends the idea is traditionally to put together a bunch of different stuff and come up with a consistent product right here we've got blended malt scotch whiskey rooted in malt whiskey tradition so I think that means it's gonna be 100% barley but blended from multiple distilleries and monkey shoulder if I'm looking for a mixing whiskey a blended whiskey I like monkey shoulder you can get this for less than $40 a bottle which is a pretty decent bargain it runs about the same price I think then it has black label red label will be cheaper I think red label gets a bad rap actually I don't hate what red label at all people who hate red litter on us I think it's fine it's red label though right so it's a different matter so while the little taste here of the delicious monkeys shoulder oh we dry as I offend the entire nation of Scotland hmm my grandmother was very into our Scottish heritage actually she once famously got off of a plane that she had boarded when she found out the pilot had an accent and she inquired as to what clan he's from she founded as a Campbell she got off of it she had nothing to do with that plane McDonald's did not like Campbell's old feud so I this I've talked about this before I get banana funk on this but it's almost rum like in its nose to me I get bananas and then bread so banana bread actually that actually smells a lot like baking banana bread it's light and multi banana fruity and then it finishes sweet I love it as a great whiskey you definitely get a lot of cereal like toasty kind of cereal notes there mmm delicious excellent really good whiskey today that one's really kind of working for me you know every day like that one's really connecting for me right now and then that brings me to my final chapter on whiskey which is Japanese whiskey Japanese whiskey again is of course a whole nother world of whiskey we could do an entire episode or series of episodes on Japanese whiskey there are so many distilleries and bottlings oh I'm back to just to finish up on scotch in addition to these blends blends versus single malts single malts are going to be defined by their region five regions of Scotch whiskies Speyside campbelltown Isla Highland and lowland and I'm sure there are subdivisions therein they all have their own characteristics I love whiskies of course are famous for being peated the peat there is used in the process of arresting the germination of the grains anyway that is for another episode alright moving on we're gonna talk about Japanese whiskey although Japanese whiskey production starts in 1870 the first Japanese commercial distillery opens in 1924 it is the Yamazaki so Japanese whiskey is broadly speaking and in an attempt to emulate the Scotch style of whiskey there's a lot of different types of whiskeys in Japan we can definitely do an entire episode on it we can do a whole thing on the Japanese highball which is like a real specific like it's a tradition it's a thing it's a thing in Japanese bartending it's definitely more to do there and it's not the subject of this episode all you know is that broadly speaking Japanese whiskeys are very similar to scotch whiskeys I'm sure there are laws governing it and unfortunately at this time I don't have them at my fingertips perhaps edit Gregg will put them on the screen while we listen to some elevator music as I mentioned before I can't read them so this is pantomime all right thank great I actually don't really have a personal preferred Japanese whiskey but while I was looking for Japanese I see this Akashi white oak kind of caught my eye I figured we should try this one out it looks cool it's 80 proof I guess Hema whiskey Akashi product of Japan white oak so presumably aged on white oak hmm oh that knows this different this is literally the first sip I've had of this something like kind of stringent in the nose but not acetate that's kind of interesting I think I'm smelling the tannins from the wood if I had to be honest it's like a little bit of a bitter kind of odor biting kind of maybe adjacent to vinegar which sounds like a negative but like like vinegar but not vinegar it was unusual characteristics that is it kind of reminds me of [ __ ] mr. eagle actually it tastes almost I mean it tastes a lot like [ __ ] us to me that's crazy which drank a lot of [ __ ] when I was younger for a reason so to me now I can how do I break that down but I just know it tastes like [ __ ] us a little bit smoked now like an eyeless smoke but just a light hint of smoke yeah a little bit like a like a smokey thing going on light smoke and sweetness all the way through that's nice it's very nice it's a very approachable whisky this monkey shoulder has like no smoke in it as far as the Scotch goes it's completely the other end of that spectrum yeah like a woody kind of sweetness with smoke it's very nice it's very nice the only other thing I wanted to talk about real quickly was a non distilling producers which really is only a thing here in America certainly in Scotland there are bottles that contain whiskies that were not produced by the bottle er but they're pretty upfront about that they might not reveal all of their secret formulas about who they're blending but they'll be upfront about the fact that it's a blend it's not you know it's not produced by us there's this thing that goes on in America where people are kind of shy about that and a lot of different companies are it takes a long time to make whiskey you know you have to make it an agent before you can sell a product that is is something people want to buy and it takes a long time to kind of get that just right so maybe the some of that those years of aging or waste that it could take 8 10 years before you can go to product it'll go to go to mark a that's a long time so a lot of companies particularly they are young they buy barrels of proven whiskey from somebody else and put it into their own bottles this is called non distilling producing it is a practice that some people are really offended by there's nothing really wrong with it it the issue is when companies claim you know to be producing their own whiskey in fact they're buying it from somebody else probably the biggest supplier of whiskey's in the non distilling producer world is a company called MGP in indiana and actually it's like a distillery it's been around since the 1800s if I'm not mistaken it was originally the Seagrams distillery here for a number of years and was the Seagrams distillery so it's not like it's some upstart or whatever they've they've really figured this thing out they made great whiskey and you will find MGB products in a lot of bottles none of those bottles will make reference the fact that it is from MGP but if you see distilled in Indiana you know it's MGP it'll be like distilled in Indiana bottled in Kentucky it's still in Indiana bottled in wherever that is a clear indicator that's MGP nothing wrong with that the question is when they get that stuff do they aged it more do they have a personal in house process to make it different from what's in MGP because if the answer is no then you would be best served by buying the cheapest available bottling of that same MGP mash bill in your area or when they get that product do they lie about making it themselves i man was a column right out templeton rise full of [ __ ] I think it's Templeton yeah they had like a whole story about like finding Who am I my great grand Pappy's recipe that he got off of Al Capone I found it in its old suit jacket at his funeral and I kept it with me in my wallet then I made the whiskey [ __ ] you went down the MGP and you picked out a barrel from you know Rick house lumber [ __ ] H & row 47 and you bought a couple of those or whatever and then you put them bottles in you call the arrow and stuff nothing wrong with doing that just let's be honest about it I understand that most these companies have to sign non-disclosure agreements with MGP MGP I think wants to be got a behind the scenes they don't want to this to a certain extent that's mostly out of the bag you know a lot of people have been talking about this for a long time I'm not like you know breaking any news here so I think I'm seeing some some talk about MGP being a little bit looser than used to be but yeah anyway my point is that just be aware a lot of times you're paying for marketing which kind of annoys me I like Kevin Hill because there's a few distilleries that really make their own stuff Kevin Hill is one of them like have an ill and haven't he'll will provide for other bottlers as well I like Jim Beam like Suntory of course beams authorities one company owned Brown and I like MGP I just I don't want to pay for marketing let's just put it that way all right well that's the show how to drink like shut up making cocktails and how to drink them today I didn't make any cocktails we just talked about whiskey I hope that you like this kind of content if you want to see more of it let me know I am on twitter at how to drink i'm on instagram and how to drink and i'm on patreon at patreon.com slash how to drink if you love this show I hope you will subscribe and please turn on notifications join the ding bound gang that's the Bell gang ring a ding ding dong get on there but I do come out with videos on Tuesdays and Fridays unless something goes wrong I think I drank enough whiskey if I drink any more whiskey for fun we're gonna be in trouble that was the show

Channel: How To Drink

Views: 1,739,293

Keywords: htd, how to drink, mixology, tape brothers territory, alcohol, liquor, bartending, mixed drinks, how to, how to make, spirits, bitters, drink, cocktails, cocktail, classic, recipes, whiskey tasting, whiskey, how to drink whiskey, what is whiskey, what you need to know about whiskey, heaven hill, four roses, old fitzgerald, larceny bourbon, japanese whiskey, scotch, wheater, wheated bourbon, single barrel bourbon, whiskey review, bourbon review, the best whiskey, whiskey basics

Id: TYIkr7MIfSM

Length: 37min 35sec (2255 seconds)

Published: Fri Sep 27 2019