Ep 196: Shieldaig 18 Single Malt Scotch Whisky Review / Tasting with Dewar’s White Label Comparison

Today we do a review and tasting of Shieldaig 18 Single Malt Scotch
with a Dewar’s White Label comparison.

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


centaur6ify says:

“Tim Tam?” we call’em “Simple Rick’s.”

John Peterson says:

Went out to eat last night and saw they had Hibiki Harmony. Bottle was 3/4 full and no pour spout so im thinking i got a real taste of it.. it was wonderful, my wife enjoyed it also!

Keith Clark-Hoyos says:

There is a village called Sheildag in the highlands. Do they know their name is being co-opted?

Drew Mason says:


Ellis Field says:

Your in gods country here boy…. i love it man welcome to the south. Thats not a biscuit

ChrisC says:

REQUEST: This might sound disgusting. It probably is. But: Have you ever considered actually trying the fake Johnny Walker Red they concocted in “Mister Roberts”? https://www.youtube.com/watch?v=e4QNBypC9vs Probably tastes nothing like, but the comedy value would be priceless. And you could compare it to various other JW blends…

Anthony Mejia says:

Are you talking about Jocko’s?

ZigityZagy says:

Try Hven whiskey 🙂 good swedish one 🙂

Dagger Ville says:

So it has been a loooong while since I drank Whisk(e)y on a somewhat regular basis. Have picked up some new items from your top 10 list to start back into things. So far I am finding that I am just getting slammed by the alcohol smell and taste. Any hints to bring the palate back, maybe a dash of water or just drink till I’m use to it again?

ChrisC says:

There’s a barbecue place near San Jose airport that has “burnt ends” on the menu. It’s the crispy ends of the brisket. Sadly, however, not cheap. My dad was a caterer and I used to love to grab the ends of the big prime rib roasts he’d do (for hosts willing to pay for it). Way too ugly to serve out, but sooooo tasty. Especially since he’d do them with a garlic rub, so tons of flavor on the outside of the roast.

iforgot669 says:

Can you compare the Shieldaig Single Malt Scotch Islay to Laphroaig 10. Pretty sure it IS Laphroaig 10

WesIncredible says:

Single malt SCOTCH WhiskEy?? If I can quote you Daniel from you Modern Rogue episode, ‘you must have some rude friends’ hahaha!

Also, you guys need to do the Tim Tam Slam!!! Hot chocolate, or coffee with cream, bite the opposite corners off of the biscuit and draw your hot beverage through. when you taste your drink, Immediately pop the whole biscuit in your mouth and enjoy the melty goodness!!

DracoRogue1218 says:

6:36 ?


WisdomForWizards says:

Daniel, I’ve got a question in regards to your story near the end of the video. How often do you go to an establishment and order Whiskey and then after a nosing or a taste, start to wonder if what they poured you is what you actually asked for? Or in the case of your story, how often do you notice or think bars switch spouts? I’ve wondered in general how often this happens especially on more expensive whiskeys. Since you’re a Sommelier, I figure it would be harder to pull the wool over your eyes.

TheWolfsWood says:

I had an extremely busy week last week and spent a large portion of my weekend on the road and was trying to figure out why I was in such a bad mood and finally realized that it was because I hadn’t watched any Whisk[e]y Vault videos last week. Luckily, I finally had a bit of time this morning and got all caught up and am feeling immensely better. Thanks Lads and keep it up.

Allan McDonough says:

Is it really wrong to have arrived home from a whisky festival after trying 33 whiskies and cracking open one of your purchases?

Can you review something by Paul John, please? I bought the Edited but think you guys would really enjoy the Bold. It’s peaty and complex.

Shrig says:

As a 23-year-old female who loves your videos and has learned SO much about whisky from you, Thank you. I was always a pretty big fan of beer and wine ( wanting to be a wine sommelier for a while ) but I went to Scotland on my gap year from aus and they gave me Bowmore after trying quite a few tasting samples. Ever since then I have tried quite a lot of good Scotch’s from just random selection. Now, I get so excited when i get paid because my recreational cash goes to a bottle of good whisky of my list of what to try next. I honeslty love it and i love looking up the whisky I’m trying on youtube to see if you’ve tried it. I have a couple of questions… ( It’ll be exciting to hear if you reply! )

1. Being from Australia with a very warm climate currently 27 degrees (80 degrees Fahrenheit) in spring should I be worried about where I’m storing bottles? especially opened ones?

2. Whats yours favourite Whisky’s at a low price? NSW has incredible taxes on alcohol + I’d imagine we’re so far away so big delivery fee’s.

3. Have you tried Sullivans Cove from Tasmania? I would love to see your response!


h go says:

Also did you guys try the kings man bourbon statesman from old forester and the scotch that’s like 705 dollars

Random At Best says:

Would yall ever dewars it again?

Alen Muhič says:

it is just so weird that you get to dringk when you are 21. In my country you can legally buy booze when you are 18 and even earlier if you look older (people don’t often ask you for id)

ngkos says:

Now that you’ve mentioned Tim Tams, maybe in the near future, you should advise us which whisk[e]y is best paired with Vegemite toasts…. *rub hands together*

The real Mooch says:

When can we see a review on the Dalmore king alexander?

Andrew Clark says:


Taran Greenwald says:

Jeez, you guys. You’re really exploding. Slow down there!

Let me start with a question I don’t remember seeing, which surprises me. So, I just bought Monoey Shoulder, and it lives up to the hype. However, I’ve had the flu this past week, so my nose and palate are definitely not in top condition. It’s still amazing, on both fronts, but I know I’m missing something until it clears up. So my question is this: what is a good whiskey to drink when sick? I can’t help but feel like I’m wasting the Monkey Shoulder right now. Is there one? Maybe something that is generally overpowering (in a bad way) or even flavored? I hate hate HATE fireball. I bought a sample a year or so ago just to see if it was as bad as everyone said. It was worse. However, ever since, I’ve been unable to shake the feeling that maybe, just maybe, it would be somewhat palatable if added in small amounts to tea. I’m almost tempted to test the theory now that I’m sick, but I’m not sure I’m brace enough.

Anyway, I hate always bringing up my age when I comment, but I have to do it again. I’ve become sort of popular among my friends, because I can point them in pretty good directions for alcohol–turns out broke college kids start listening when they can buy a bottle of nice liquor for less than it takes to buy your friends a round.

As I’ve built up a bit of a reputation for being knowledgeable, I’ve been finding myself answering lots of questions (directing them to you guys, and basically copying things you’ve said mixed with my observations). I’m finding myself getting asked questions I’m not quite sure how to answer–mostly about wood and coloring. What wood creates what color, and that sort of thing. I know very rudimentary things–American oak creates a paler gold, while European oak and wine barrels will err more on the deep reddish amber. Also stuff about added coloring lawn but beyond that, I don’t really know. Is there a way to tell what wood is used just by looking? Knowing the country of origin will let you know some things, whether it’s new or used, American or not, but not everything. Also, is there any way to tell about caramel coloring other than looking it up? Not that it inherently devalues a whiskey, but I think more transparency about it would be nice, just as transparency in anything is better.

Lastly, how much experience do you have with the Richard Paterson whiskey-flinging method? I thought it was mostly showmanship for a while, but I tried it, and now I find myself doing it as a matter of course–now, he flings out as much as he ends up nosing. I find you can get the same result with flinging out, like, one milliliter. But you DO have to fling it. Just pouring it out won’t do. It has to rinse the whole glass on the way out. It really, really does change the effect of nosing dramatically. If you a/b compare a flung vs unflung glass, the unflung glass smells like whiskey, but also like its environment–the soap used to wash it, the cabinet and/or room it’s in. It’s almost as if the man has been doing this for 50 years. Now, if it’s more pricey stuff, or just something I want to drink every drop of, you can easily flick it into a tumbler for later consumption, or as my palate-priming sip.

iman1120 says:

Well I just completed my second, 3 hour, cross state lines whisky run just to pick up Springbank.

charlie.g.hague says:

How is the McCarthys Oregon Whiskey. Its the one that sources Barley and peat from Islay. I just found out about it and your database says you have it in the vault. Ive read good reviews and wondering your take. You should totally do a review on that regardless.

Michael Joyce says:

196 videos later and I’ve caught up. This sucks. Now I have to wait till Monday for another?

wideone23 says:

If you pour it so infrequently that you don’t already have a spout in it, why go to the trouble to move a spoout?!?! Just learn how to pour! When I go out if the server can’t immediately tell me what whiskey is behind the bar, I just skip it and go for beer. It’s like a warning bell.

Jon Stothfang says:

I was at a Total Wine in New Jersey yesterday, and saw all the Shieldaig on the shelf. I knew you had reviewed one of them, but I hadn’t had a chance to watch it until now. I’m glad I dodged the temptation of the even further discounted price (they were all on sale) and avoided dropping $20 on thoroughly unremarkable whiskey

h go says:

Daniel and Rex I was wondering can you guys make a good beginning intermediate and advanced scotch however it seems to me it is more expensive than bourbon

Entenkommando says:

Ha I only knew the yogurt joke for america.
What’s the difference between yogurt and america? If you let the yogurt sit for 150 years it develops some cultures.

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