Have you ever considered doing a "Whiskey 101" video? Explaining how whiskey is made, what all the terms mean such as barrel proof, full proof ,etc. Also how you proof down whiskey to where you want it and why it is done.

There is no substitute for time. No great whiskey was ever made by rapid aging.

As a bourbon drinker for over 50yrs i think there is nothing better than TIME 👍🥃😉

We have a distillery here on the MS gulf coast called A cut above. Their 4yr old BiB tastes like a 10 year old from our weather. It’s an amazing bottle for 45.

Yells at first employee on first day? Check. Cackles with laughter while making fun of Dan for getting stuck after helping people? Check. No surprise the Douchey Vampire is still at it. Nice explanations on the bourbon aging process and finishing options Dan!

I put a small chunk of amburana in a pint jar and topped it off with some Wee Beastie. It’s freaking awesome. I’ve hot and cold cycled it a few times and will probably pull the wood tomorrow. I love playing with flavors we have available.

The Amburana is friggin wonderful if anyone is wondering! Already bought a bottle 😍

I think i'd like to try the whiskey these guys are putting out...Too bad I don't live in Michigan

Many late night munchie attacks in high school were cured with cinnamon life haha

Very cool video! Love the behind the scenes and thought process. Looking forward to the day when I get to try something you guys bottle!

I sometimes have changed the heads on the barrels sometimes I'll put two different wood a French oak maybe a cherry on the other end I will scrape the inside of the barrel out with a special grinder I have and then I will rechar at myself it's a lot of fun I have a lot of MGP barrels having Hill Buffalo Trace I would love to get filled one day

Love this format of videos. Would like to see more like this of the ins and outs of EverNorth.

this was SUCH a cool video guys!! It is so cool to see what else you are up to. I hope you have a ton more content like this queued up and can't wait to see what's in store.

You guys are awesome and can't wait to get my hands on one of your creations

Not that I would ever think your bottles won't say what they should say, it's good to hear you call that out. Thank you. The definition of "bourbon" has been significantly compromised with the finishing craze. Great that folks like finished whiskey...not my thing, but we are all different. Seems like two simple tweaks to the definition adding the words "only the one original container before bottling" to the new oak charred container portion and adding the words "no additional composites other than H20 shall be introduced to the mash or new oak charred container at any a point in the production/aging/bottling process" would eliminate any current loopholes on any finished whiskey being called bourbon.

Great video! - Love the transparency, Love the product!

The popped collar green coat is the future.

Awesome episode guys!!! Love these

Informative and very enjoyable... amazing to see how far things have come along. I wonder if you'd get more surface area with a chain of large wooden beads instead of blocks.....Have a great day everyone....🥃🥃

Extracting a lot of young oak doesn't produce the same result as slowly aging over time. I have never tasted one of these experiments that went well.

That the spirals out and dunk into a new barrel, opposite solera style.

Makers Mark does this but its not to make it age faster its to add flavor.

Thought this was an episode of ghost hunters at the start.

very interesting. love your videos. like these ideas so thanks for sharing. cheers

I always new that Dan had good taste in cereal

Nice video guys! Cheers!

Tried the toasted barrel process only was terrible you need the charred wood to make it smooth and a much better taste . Ive tried several toasted levels and charred levels finally found my perfered sweet spot.

That is what is going to make the real bourbon stand out you can't speed up mother nature you may think you have conquered her but before you know it she sneaks up behind you and things are never the same😂

Dan looking stylish af

Dang Dan is only 5'8" ! haha

Dan, why'd you cross your eyes when you held that sleeve of Amburana next to your face?

We need to get Dan a hat or something. He cannot stop styling his hair while talking. #teamsean

Can you toast the wood chain?

I put 2 chips of an amburana spiral in a bottle for 12 hours, and it was on the verge of overdone

Brandon might be right about Rye 7 better than Rye 4. And I loooove Rye 4!!! 😏😏😏. #TeamBrandon

January 8th is my Birthday…. You have any of that bottled?

I like the topic, journey format

I'm putting a bar in later this year finally and would love to include one of those bar glass cleaners! Could you share what one that is???

You wanna speed your whiskey up go buy a barn in Texas let them sit 2 yrs there then bring them up

I love the idea of amburana but it is very overpowering. I can def see less is more with that experiment.

Amburana haters are actually the biggest babies on earth

Barrel Nunchaku

Those netting sticks break 75% of the time. Don't over do it

Did you even sanitize that, Before putting it in the barrel?

2:00 : Are these wrapped in a _plastic_ net?!!

😮

first!!!

First

This kind of stuff is what is killing the bourbon industry- not price gouging but hacks that don’t know what they’re doing and are trying to cash in. This is why I hope everything crashes.

Amburana is nasty. Can’t wait for this trend to be over. It’s like cupcake beers or peanut butter and jelly beers or dessert stouts. Ugh. I like bourbon. Not Cinnamon Toast Crunch.