Whiskey Review – Trio Tasting – Bourbon Rubenesque, Red River Rye, and Red River Bourbon Ep : 217

Today we do a trio tasting of Bourbon Rubenesque, Red River Rye and Red River Bourbon.

Check out the Instagram account @whiskey_marketing_school

** Can I donate a whisk(e)y for you to review in The Whisk(e)y Vault?
Of course! If you’re interested in making a tax deductible donation towards our whiskey selection, head on over to:

Whisky Donations

** What’s with the necklaces?

Rex is a whiskey mooch. His necklace is a manifestation of pure glory – forged from the irradiated bones of eagles and wolves. Also a tube sock.

See the origin story here: http://goo.gl/JMc2Hr

Daniel is a whiskey sommelier. His necklace is a token of his sommelier level, and he trains whiskey sommeliers at The Whisk(e)y Marketing School in Austin Texas.

**A Whisk(e)y school?

Yup. Here are a few things we believe.

** You don’t have to be a snob to appreciate and love great whiskey.

Whisky and Whiskey (it depends on where it’s from) have been an important part of cultures around the world from time immemorial. Whiskey is a part of the very fabric of Western society, and in most places, is as common and accessible as beer.

Like Jazz and wine, snobs have predictably hijacked whiskey appreciation, spoiling our natural, common connection with it and creating a false dichotomy of “good whiskey” and “bad whiskey.”

It’s time to break through the emotional bias with facts and science. That’s what this school is about.

** The only valid definition of “good” whiskey is “whiskey you like to drink.”

Learning how to share your love of whiskey in a way that connects people to the history and the story has more to do with public speaking and storytelling than it does with facts and tests.

The best way to learn about whiskey and share that love is to drink whiskey and talk about it with friends. Study the history, find the stories, and discover the culture and the methods that have been developed over hundreds of years. That’s what you’ll do when you attend The Whisk(e)y Marketing School.

** You don’t need a marketing degree to learn how to share your love of whiskey with the world.

There’s an old saying, “In business, it’s not what you know… It’s who you know.”

Regardless the industry you’re in, most people are clumsy and ineffective when it comes to “networking” because they ignore a very important rule – Relationship First, Business Second.

There’s a tremendous amount of curiosity about Whisk(e)y today. It’s a great excuse for you to gather a group of people who want to have fun and learn something new. The Whisk(e)y School teaches you how to tap into that curiosity, and share your love of whisk(e)y in an unpretentious way. You’re demonstrating knowledge, expertise, and an engaging personality – things valued by every gatekeeper, in every industry.

Or would you rather hand out business cards and cross your fingers?

Learn more at http://www.whiskymarketing.org

Comments

PreppinShootinLivin says:

I appreciate the honesty and not saying everything is awesome…I know you’ve said things have been mediocre in other reviews as well, I just want to say that I appreciate the honesty.

Delta Translation says:

The bunghole is for TP. TP for your bunghole

Devin Moran says:

Dimple pinch review?

RiskyEndeavor says:

Your show always brightens my day! Thank you for giving this old man a reason to smile! Love the show!

Jeff Race says:

A co-worker gave me a flask of Mad River Rye today, man. To me, it’s really unique. I haven’t had a lot of rye but you fellows should give it a shot and let me know how that stacks up.

TheKlickitat says:

The sour can also come from sucrose. If too much sucrose is added to the mash, then it will come out as a sour taste.

Arian Kourangi says:

To all of you who protested against the removal of the transition: you magnificent baaastards!

abasford1 says:

Hey guys, huge fan of the channel. Do you have any recommendations for whiskies similar to Bunnahabhain 18? It’s one of my favourites but it’s not available anywhere in my country (Australia). Keep up the great work!

P.S. Any chance of a collaboration with Ralfy?

Salty Dog says:

The fact that 4,200+ view and only 200+ take one second to tap the thumbs up button irritates the shit out of me. Come on people, it’s free and the least you can do!

Chrispiano Leao says:

Gentlemen, I recently had a Whisky night with a fellow Scotch friend and I fell in love with Bunnahabhain 12 and I upgraded my Alberlour 12 to the 16. Oh what an upgrade. If I want to push my comfort zone what would be a little Smokey but not Laphroaig Smokey and a second Scotch with some brine and sea influence.

mepatton says:

Gentlemen (magnificent bastards): Please review the Chiba I dropped off in the kitchen at Engelbrecht House in late September… unless it’s gone already…in which case, I hope it was well enjoyed. Geombae! (Cheers in Korean)

TheNoobMooch says:

How am I supposed to be promoted in moochatude if Rex does not know the story.

sofakingdrunk66 says:

Would the tree sap note note not change eventually if the whiskey was left the cask over a few more years?

Carson Price says:

My mom and I sampled 12 whiskeys in one sitting last night. Our palates were shocked but her favorites were Suntory Toki and Glenfiddich 12. My favorites were the Angels Envy and a Canadian Blend. But being fair I was almost drunk when I finished.

Peter Schumacher says:

Resist the gimmicks, guys. The trashcan cam would be funny about twice.

michael henry says:

Since Daniel often says he stands on a box, would the trashcan cam show this?
Also I like to believe that there is not a trashcan and Rex one day just started throwing trash off camera and proclaimed that it went in.

charlie.g.hague says:

Hey Daniel, you mentioned once you’re into mezcals and that the anejos can be just as nuanced as whisky. I’ve been interested in them for a bit but have no knowledge whatsoever. Can you point out a few things to try?

charlie.g.hague says:

I’ll be there with you for the Advent Calendar this year! Can’t wait! There’s gonna be soooo many good whiskies. I might get one of the higher priced ones too just for fun. Because why not?

Ole Thanatos says:

Oh Rex you gave in to the peer pressure with the trash can cam…. (mental note, even a Master Mooch has his limits).

Bullitt4571 says:

Hey since the pappy van winkle line is about to release the yearly run how about a review of the pappy 15

Dylan Baxter says:

In what episode did Rex summon brushwood??

Ross Fudd says:

Not a Dad joke but, What do you call a guy with no arms and no legs laying in a pile of leaves? Russell. What do you call him after 6 months? Pete. Rex you love pete!

Andrew Drake says:

Do you have any J. Rieger Kansas City Whiskey in the vault? If so I’d love to hear your thoughts. I’ve recently decided to try and “experience” whiskey rather than just adding it to something else and stumbled across Rieger at a local liquor store. I get a heavy caramel note on the nose like I just buried my face in a bag of Werther’s Originals. I know you guys aren’t in to sweet whiskey but it would be nice to know what other notes on the nose and taste I should be looking for. Thanks, love the channel.

John Lafferty says:

So, being new to whisky I’ve been buying bottles from various regions to try and find which ones I like the best. So far my favorite is Laphroaig. I’ve been eyeing a bottle of Lagavulin at the store and wondering if I should take the 100+ dollar plunge or whether I’ll be disappointed with it. I’ve tried other Islay whiskys and have found them lacking. Do you have a recommendation?

Aaron Cox says:

Fellas, love the channel and the community. How do I start with Canadian and Irish whisk(e)y after getting used to Scotch over many years?

I like Islays and Speyside/Highlands. Not really a fan of anything that’s super sweet as it’s dominant notes (recently rendered this down to burnt brown sugar = good, high fructose corn syrup = bad). Yet to find a bourbon I’ve liked well enough to pay for myself (over buying a scotch whisky of the same pricing, yes I know that’s fighting words). My unicorn is the Oban 21 Cask Strength, which I had the pleasure of tasting recently. For further reference; Syrah/Cab Sauv > Pinot, Chardonnay > Sauv Blanc, Black Coffee > White, Steak > Everything. Everything louder than everything else.

Where do I go for Canadian and Irish in that $40US/$80AU price-point (equivalent to a Laphroiag 10 for reference) that has complexity but presents the style to me well as an introduction? Cheers.

(moved this from an old video I accidentally dropped it on)

Jonathan Kroenke says:

Rex Week

Trevor Francis says:

3:10 “two of these are a bourbon, one is awry.” What a missed opportunity for a dad joke…

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