Today we taste and review Golden Blue Korean Whiskey and Chinggis gold platinum Mongolian Vodka, plus we open a bottle of….
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and Rex @whiskeymooch
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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:
** 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
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aaaahhh, non=whiskey in the vault!! everything I know is a lie.
If it’s not considered whiskey what do you call it?
Please try to include at least one american whiskey in the top 8* advanced whiskeys
I came here for your review on Hibiki harmony, but I stayed for the 2 of you. Keep up the good work.
I will be disappointed in you if i dont see a review of teerenpeli in 6 days!
Did you ever get those Chinese herbs to help with drinking? (sounds familiar, but can’t recall for sure)
where can i buy the golden blue?
You guys should do Orphan Barrel Entrapment. 25 year old Canadian Whiskey from the Gimli Distillery.
There should definitely be a once a quarter thing where you try other spirits!
Hey Rex & Danny, been watching for a bit now thanks to the good old MR and I have a couple of questions. First, if I wanted to start getting into Islay, what would be a good whisky to get my feet wet (metaphorically speaking)? And second, have you ever tried Oakheart and if so, what are your thoughts on it? It’s a spiced rum that’s made in a similar way to Tennessee whiskey (aged in charred American oak and filtered through charcoal)
Walk the plank! Drink the Chinese crazy fire water stuff, Rex…
Disillusionment begins at 10:25
Did somebody measure that recoil? I think Rex might’ve covered seven or eight feet on that flinch.
Hey Daniel have you guys ever reviewed any of the famous grouse line particularly the black grouse or the smoky black?
OH my god! I didn’t think I would ever see the day that Rex, the minor mooch, yes I demoted you, would leave alcohol on the table.
Since Both of you have now set a precedent of what you won’t drink maybe you can come up with a list of whisky’s not worth trying for the rest of us.
Yesssss we’ve got the best vodka
I was just watching whiskey and then I saw the baijiu produced in my home state. Yaaaaaas, it has been the liquor appear on the table every family reunion since I was born. I like it, but it was wayyyyyy too expensive than any friendly alcohol I can afford.
Demote the Mooch! I’m so disappointed in your lack of moochiness!
Review 1835
where can i buy this whiskey?
Ah bai jui, you finally reviewed my favorite toilet cleaning solution. 😛
As a proud Korean-American (but whisk(e)y noob…aside from Crown which is essentially Korean nightclub lube), I’ve gotta say I’m sad that the first Korean produced whiskey I’ve heard of is a weakened/watered-down blend. Considering how big barley is in Korean cuisine & the similar climates, Scottish & Irish style malts hypothetically should do really well in Korea. Lord knows the appetite for alcoholic beverages of all kinds already exists there. Anyway, loving your videos. Keep up the great work.
P.S. Yeah…Baijiu definitely tastes & feels like some shit cooked in a bathtub. The one & only time I ever tried it was when an old college roommate brought some back from China…surprised we didn’t go blind from the stuff.
You best be doing a blend of all of those advanced whisk(e)y’s at the end of that Livestream or there will be riots
I drank a BUTTLOAD of that Baiju at my wedding reception (in China). They use that as the “shooter”, and people use the tiniest shot glass for it. Its good, but not something you sip ( at least in my experience). It wasn’t that brand though, it was the one in the shiny blue bottle.
The whiskey left over at the end could be a slow ever building and then eventually ever changing blend.
I’m half tempted to send you a bottle of Chinese knock off whisky, it’s terrible on a level that’s difficult to comprehend.
Underrated. Should be up to 250k subs 🙁
That was a super enjoyable episode. 🙂
I think I’ve lost a little respect for the master mooch. I mean, can we even call him that anymore? It’s like watching a superhero walking down the street, stub his toe, scream, then fall headfirst into a dumpster. You just will never have the same level of respect.
No more trying stuff before it is reviewed. We have been robbed of great expressions and first hand experiences. Daniel should be punished.
On your logo at the bottom right. You might be able to reduce those sharp points (on the W and V), by reducing the miter limit in illustrator.
Baiju, a f— you alcohol made from anything. Somm science, everybody.
Vodka’s job in life is to make other liquids alcoholic liquids.
Jeez maotai cost over 500 dollars in australia
Top sweetest whisky
You said the Golden Blue was smooth due to low alcohol content and had some nice notes but the sweetness in it lacked complexity. You said the Chinggis was an alcoholic nothing with a slightly buttery taste. Any chance of mixing the two to bring it to 40% to see how to comes together? They sound like they would compliment well.
hella excited cause since i am in texas i picked up two bottles of some texas stuff … very nice to carry back home …
I have to send you guys a bottle of Thai whiskey, that stuff is rough, might as well be aged rubbing alcohol
Seeing how well Japan, Taiwan, and India make whiskies, I think the potential is there for Korean. Golden Blue could be the next Suntory or the next Nikka as it wants to make a homegrown Korean whisky in 10 years. Keep in mind the Yamazaki distillery opened in 1923 and didn’t produce its own malt whisky until 1984. Same goes with Yoichi making Hokkaido Single Malt in 1984 after 50 years of operations. All Japanese whiskies were blended with neutral grain spirit until Masataka Taketsuru bought a coffey still from Scotland in 1961.
Hey guys any chance you would consider reviewing slane whiskey it’s a new distillery just outside my hometown in ireland