I prefer the oils too my friend, although there is so much more oil with potstill whiskey that is sometimes gives me heart burn. I have tasted some interesting experiments where they are charcoal filtering the potstill distillate to get out some of the heavier oils and I am excited to see what it turns into. Cheers.

Glad you enjoyed it! To be honest I looked one time to see if there was a succinct video explaining the process. All the popular videos were produced by people who really didn't understand bourbon and there were tons of holes and some misinformation. I have wanted to do this for a while, but this was a hard one to film because it was something like 13 different filming location. I am pretty proud of it, and the outtakes were great. I didn't know he was going to do that.

@@BourbonRealTalk Ha! Missed that the first time around. Very animated. Too much TX heat.

@@BourbonRealTalk I have spent a LOT of time watching bourbon videos on youtube and more formal documentaries and i can say with 100% confidence that this video is the single BEST one ive seen. Hands down.

@@ThreeToesofFury Thank you!

This was the most complicated video I have every produced. When I looked at the videos out there that covered the subject I thought they all were too light on information, and some of them had millions of views. I thought this one would be like that, but unfortunately the algorithm has not shown it to many people.

Glad you enjoyed it! It was fun to shoot and they were so gracious!

Glad you enjoyed it! Balcones is in downtown Waco, so there are not ponds, trees and horses anywhere near there 🤣

@@BourbonRealTalk Just wanted to give you a sincere thanks for sharing the story of your brother. I lost my older brother. Now that I am older than he was is one of the hardest things to grasp. From now on I will bo my best to share my bourbon in the name of brotherhood. I love you too.👍

@@TheNutzandBoltz That is what whiskey is all about! Love you!

Thanks! This was the most expensive and the most effort to film over all other episodes. I also think it is one of the best, but as you can see from the view count...people just didn't like it.

I am so glad you enjoyed it. This was the most expensive video I have ever produced, and it never tripped the algorithm, but I think the content is very helpful. Do you enjoy any bourbons that are made on a pot still?

@@BourbonRealTalk I'm really not sure if any of the bourbons are produced in a pot still.

@@kirklandeche937 Generally the pot still bourbon is craft. Woodford and Willett Pot Still both claim to be pot still, but woodford blends column still in at an undisclosed percentage, and I think Willett might be using low wines from it's column and finishing it in a pot still, but I don't know for sure. Most of the smaller local distilleries use. pot still exclusively.

@@BourbonRealTalk if Woodford Reserve Double Oaked is from a pot still, then it would be a pot still bourbon that has been a regular resident on my shelf for quite some time.

@@kirklandeche937 The amount of "pot still" in any woodford is suspect. None of it tastes like pot still whiskey. Check out a craft and see what you think.

Glad you enjoyed it! Thank you for watching!

Glad you enjoyed it. I looked and there wasn't a good how bourbon is made UKposts video out there...so I made one. Cheers!

Haven't seen the documentary yet but we've visited the distillery. The tour is pretty great! It's important to note, the water is typically added three different times during the whiskey making process. The limestone water is only used before the cook, which helps with fermentation, but any compounds would be removed by distillation. All the water used before barreling and bottling is devoid of all flavor compounds. Thanks for watching and for your feedback!

Thank you, and thanks so much for watching.

Glad you enjoy it! It is, IMO, the most comprehensive video on the subject. It didn't many views, but the people who watch it seem to like it. If you go do the tour you won't regret it.

Thank you so much for your support and kind words! Do you have any favorite Swedish whiskies that you recommend trying?

@@BourbonRealTalk Try High Coast Berg if you like sherried malt whiskies.

The stills and the fermenters were in action, but the mill and cookers were not. It was so loud next to the stills that we filled in the control room.

Glad to help! Thank you for watching!

Ok....finished my first watch....this video is BRILLIANT. Also, i have to say how wonderful your philosophy and final words are....again my sincerest condolences on your loss and my admiration for your ongoing mission of positivity, inclusion, and love. Made my day, made me smile, and made me misty eyed. Someday we'll share a pour and hug friend!

@@BourbonRealTalk Just ordered a set of "wee glens" from your site! woot! THANKS!

@@ThreeToesofFury Thank you so much! Lindsey will get those shipped out tomorrow!

@@ThreeToesofFury I love sharing pours and hugs! You have a deal!

Glad it helped!

Thanks for the visit

Much appreciated! Cheers!

Glad to help! Thank you for watching!

Thanks!

Glad it was helpful!

Thank you for watching!

Glad you liked it! It is one of my favorite. It didn't get the love it deserved IMO.

Thank you! Do you have any specific questions or thoughts about the topic?

It’s the most thorough explanation I’ve ever come across and I appreciate your effort to put this together and share it. One thing I was wondering was how the other grains in a mashbill are treated and prepped before the cook, are they all mashed into a pulp in a method that also effectively increases surface area? If so, how so? Also wondering how pot distillers know when to expect the heads to stop, heads to start and end, tails to start, seems like I recall another explanation where some distillers have a slipstream coming off the still where the distillate’s specific gravity is measured, is that correct? I’m especially appreciative of your explanation of pots vs. columns. I’d like to get more on the inner workings of both methods/devices. You mentioned something about reprocessing the feints, in the same breath as material that comes off the doubler which sounded like a feature specific to a column still, what is a doubler? Also I thought with a column still the heads are volatilized into the atmosphere so I wouldn’t think feints could be part of a column process, unless you deliberately recaptured and condensed them for the sake of reconciling them with the tails. I don’t know. I’m confused but, I have to admit…you got me geekin’.

Thanks a lot!

Thank you as aways!

Glad it was helpful!

Wow, thank you! This type of encouragement fuels my creativity!

An endorsement from someone that lives in Louisville is something! Cheers!

Glad you enjoyed it. Cheers!

Thank you! I didn't like any of the ones I had seen either, so I made a new one.

Thanks for the tips! Recording on charcoal filtering at Jack Daniel's next week!

@@BourbonRealTalk Sorry about the typo on your name, Randy. I haven't had a drop...yet...I pinky swear.

During maturation you have chemical reactions happening in the barrel developing flavor (like esterification), you also have have extraction of compounds from the wood, and you have filtration of compounds out of the whiskey by the charcoal layer. The problem in TX is we get tons of extraction and filtration from the extreme (relative to KY) temperature swings, but that means that we do not have as much time in the barrel for the chemical reactions to take place. Texas is a place where maturation is a huge problem. At first distilleries aged in small barrels and sometimes in shipping containers (hot box aging) to speed up aging to get a product to market faster. Many of these products were odd tasting because they already had higher levels of congener compounds due to the pot still distillation process (most of KY is column), and they didn't have enough time to develop in the barrel. Most of the maturing distilleries in TX are now trying to find ways to slow down the aging process to give the whiskey more time to develop in the barrel without as much extraction and filtration. 60 and 63 gallon barrels are becoming more popular to reduce surface area. I could go on, but you get the point. Due to all of this you see much lower age statements on TX whiskey than you do in KY, and I suspect this will always be the case. This was a good questions. Would you like to join our free member community? facebook.com/groups/bourbonrealtalkcommunity

@@BourbonRealTalk I just sent a request to join. I'm also a member of SSW. Thank you for the invite. Bourbon has been my go to spirit for a very long time but until now, I haven't joined any groups. Looking forward to developing friendships with fellow bourbon drinkers!

Yes we are. Should be in 30 days or so.

We are currently out of stock, but here is the information: www.bourbonrealtalk.com/collections/aroma-kit-and-sample-storage

Rice would produce whiskey, but bourbon must be at least 51% corn. The balance could technically be rice, but I don't think anyone has done it.

I actually do not know if they text they text the brix level of the finished cook before fermentation. I do know that most distilleries, especially large distilleries, will text their corn before they take delivery of it to make sure it isn't infected with fungus or bacteria that could affect the flavor. Sorry I wasn't of more help.

I am probably saying it wrong. I have heard it pronounced Bal Cone Aise (as in mayonnaise). I have also hear it pronounced Bal Cone ease (as in "at ease"). I actually do not know which is correct. I do know I love everyone there and they are awesome!

Personally for me if I had not been subscribed to the whiskey tride, I would of never heard of Balcones, and called it Balcone z, as if it was a persons property

It’s the Spanish pronunciation used in Texas. bal cone eez

ukposts.info/have/v-deo/o4qIq4Z6qoCAu5s.html

It is a slippery slope I am on. People struggling with mental health often turn to alcohol, where they may here my message. To counterbalance the potential negative effects I frequently preach about healthy drinking and produce pieces like this: ukposts.info/have/v-deo/nHWflWZ7ZKeE0p8.html

Their bourbons and ryes are not for my palate, but don’t presume to be the authority on flavor. Everyone’s palate is different. The irony is most people who hate Balcones actually have too delicate of a palate to enjoy it, then they look down on the people who can handle a full flavored whiskey. They only like stripped down column still whiskey that gets all its flavor from oak, and can’t handle the bold grain flavors that are retained by pot distillation. So don’t be so quick to tell others what to think.

@BourbonRealTalk I wasn't telling others what to think I was just stating my opinion...but hey make sure you don't lose their sponsorship

@@johnnyboy999 They don't sponsor the podcast and I said I didn't like their bourbon and rye. So you know, the way you avoid conflict is when you are sharing your opinion to tell people it is your opinion. If you want to be viewed in a positive light you not only avoid definitive statements, when you do share a negative opinion you give enough information that the reader can evaluate if your opinion should influence them. For example, you might say: I really do not enjoy Balcone's bourbon. It is very oil and give me heart burn, and it has a flavor that reminds me of bitter dark chocolate and coffee. I avoid bitter food and drink, so it just isn't for me.