Let’s Review another YouTube Channel’s Whiskey: (Still It)

Today we taste several samples from a friend of the show Jesse over on the Still It Channel. Check it out!


If you want to toast the channel:

1) Upload your video toast to YouTube.
2) Mark it as “unlisted” if you don’t want the video to appear in public search results.
3) Put a link to the video in our comments with the hashtag “#toast”.

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:

11:27 – boof

** 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


John Baxter says:

great seeing Texans doing good whiskey I’m from Galveston Texas myself been a bourbon man all my life never really tried Scotch can you change my mind I don’t think the whiskey vault can do it

deuceblank says:

Rex is right, Makers at my local total wine is $19.99 for 750ml

Eric Mosher says:

Haha this is great! I found your channel when Jesse mentioned this. I’ve been waiting a long time for this! Now to watch his response video!

macgibbon says:

Makers Mark is how much?? Dear god, I can get a 1000ml bottle for less than US$40, and I live in New Zealand (coincidentally)

mick hill says:

Hey guys, I just wanted to say thank you and I love the channel, thanks to you guys and the support of good whiskey culture amongst the tribe, I’ve become the go to whiskey salesman at my bar and I’m a barback. All the background Daniel gives on each whiskey and its history have really made me seem vastly more knowledgeable than i actually am at the moment. And Rex’s moochieness and tips for mooching go along way when I take one person on a whiskey journey that turns into 3 to 4 people going along for the ride, which in turn helps me sell even more, funniest bit is i work a mexican seafood cantina that has a bar so we only have like 18 whiskeys and 60 tequillas. So again thank you both for everything you do for all the tribe and all us aspiring somms, i’ll be seeing yall when I can get out there to take somm level 1. P.s. Theres no way someone at Highland park isnt watching this channel, they call me moose at work so if you read this on a video don’t be surprised if they come out with a moose whiskey haha.

Darrian Weathington says:

More like (copyright it)

Dan Lepine says:

I really wish I could home distill legally. As a former chef I have so many fucking ideas. Maybe I’ll have a nice quiet piece of property someday….

cmdrmeldoc59 says:

Oh I fucking called the Ballantine’s! YES! I would’ve gotten that immediately on the nose if I was there. 😛

Karl Porter says:

Didn’t know you were into comics. That’s awesome! Me too

BeardedDudeFromSpace says:

Are you guys gonna review the Conner McGregor whiskey, proper no 12?

Alex Witt says:

Look I know prices can vary but Rex was spot on with the Makers Mark – $27.99 here in Chicago!!!

Troy Jeffrey says:

I’m enjoying these videos, but… isn’t this supposed to be Rex Month?

lucas says:

what happened to rex month?

Lippy says:

The B bottles and the S bottles you say… Sounds like he sent you a bunch of BS. 😉

I’ll see myself out.

Nelson Bennett says:

New Zealand is a awesomely great place to live.

Foot loose Camping says:

way to go. I have been watching both Still it and Whiskey Vault for some time. Thanks for such great informative contents.

Jing Lu says:

Your show is so good even my wife can’t wait for new episodes to comes out. Speaking of you should have your wives on and do a tasting as a special

Whisky Peat says:

Love the videos guys. Now I have a question. I’m a big fan of Islay whiskys Lagavulin 8 is my favorite thus far with Laphroig 10 and Ardbeg 10 following up closely. I’m drinking Caol Ila at the moment watching this, but I’m trying to find a good Campbelltown to fit in that wheel-house. I was wondering what the Hobbit and mooch suggest. My grandfather in-law is Scottish and his last name is Campbell so I also thought this might be the perfect gift. I hope this comment has made it to the length requirement for Daniel to read.

Bla Bla says:

Still It is the best place if you want to know how to make spirits.

Jayson Bucy says:

Somewhat jealous that you can distill your own whisky. Sounds like you did an outstanding job Still It, keep it up.

Morgan Barajas says:

30-50?! damn, i get makers for $18 here in cali

budman1778 says:

Makers Mark here is $30 after tax. So I give the win to the Moooch! Not the 46 that is a bit more.

My Incarnation says:

Still It made all of his whisky, that was that was tasted in the vault, with in his first year of distilling. Amazing results for a home distiller first attempt. I highly recommend his channel.
Congratulations Jesse.

Mark Luongo says:


Ellis Field says:

Makers is only $25 a 5th near me and about $35 for makers 46 so rex was correct.
Edit: Nailed it in Louisiana

Don Ruger says:

Rex was right on 3

Erik Preston says:

Still it and the Tribe… been waiting for this one for a WHILE… Like some others have mentioned, both channels got me into whisk(e)y. So glad to see this! Thanks to both for sending me on a kick ass journey!

Nick Dondarrion says:

Rex nailed it. Daniel is being unreasonable.

SideShow Bob says:

Salute whisk(e)y world. From Ham Lake Minnesota. Great show guys.

fireborn says:

Rex is wrionghtg?

Monty Hibdon says:

lol love how y guys brighten a gloomy day

alfamaize says:

Huge lesson I think I learned- cuts matter. A lot. I’ve not seen all of Still it, but have gotten to one of the early cuts discussion. And based on what you and Jesse say- getting the right cuts make sure that the odd notes you don’t like in young whiskies don’t make it. And it matters A LOT.

Which is important for a young distillery, if I might point out.

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