Whiskey nerd powers activate! As a whiskey enthusiast and consumer, I really appreciate this side of things. The ability to understand why something is the way it is and that it’s not bad per se, just not my preferred flavor is helpful. Makes me a better buyer and able to help friends when I know what they like.

This is NOT boring. This is the sort of content that got me to subscribe to this channel. Thanks.

i don't know if this fits as a regular thing on this channel, but this is probably topping my favorite episode so far.

I considered myself a whiskey nerd, but this is the best description of the cuts process I've heard. Well done, as usual!

This is the kind of discussion we need more of. I've watched hundreds of whiskey videos over the last several years, and this is the most detail I've heard about cuts and how the decisions made in the cut interact with aging. I'd much rather hear this "nerdy" content than a repeat of basic stuff I already know.

I love the ending of the videos. The genuine feeling you put into the "I am glad you are here" is appreciated and reciprocated.

I would think anyone who is here would appreciate this type of discussion. I loved it. Thank you!

This is EXACTLY what I'm here for! The nerdier the better!!! Thanks Daniel.

Welcome all Whiskey Vaulters to Story Time with Daniel!

From one whiskey geek to another.....love this kind of content. Thanks for sharing with the nerd community! Cheers All!!

Thank you, I absolutely love learning about the nerdy details. Feels like the old tribe videos I loved. Thank you, and I look forward to learning more about this level of detail in the future 😁

You had me at “This is a nerdy video.” Love the minutiae, my man.

Your videos are always a bright spot in my day. Good day, bad day, doesn't matter what kind I'm having, I know I'll enjoy it. This is a great, short but deep, overview of some aspects of whiskey that I think a lot people can appreciate. Makes us better consumers and advocates.

I love listening to people nerd out over things they're passionate about! I wish we could have more nerd-out videos without having to worry about the algorithm

I think we need more of these types of videos. Some of us have mature journeys, and some of us are noobies. This helps in understanding the whiskey from grain to glass. Making us better consumers and collectors. As always great work my friend. Cheers🥃

Starlight’s whiskey finished in their own peach brandy barrels is beautiful. Cheers, love this video!

Thank you for this Daniel! Please tell us more! Some of us, especially me, want and need to know as much as possible about distilling. Love your videos!

Thank you Professor Daniel for this jorney in distilling!.............Slainte!

Daniel, as others have said, this is one of the most deeply insightful videos you've ever done on the actual balancing act for cutting down a whiskey, and it's amazing. This stuff is what we can't get anywhere else on KZfaq and please, please, keep this up!

I would happily watch a video like this that's three times as long

This might be the single best whiskey video I've ever seen. Thank you!

Cuts always come up on tours. Some places will share, while others refuse to. Great topic to talk about!

This is not nerdy. I need more content like this. Thank you

Nice! Really hits home that distilling is not just a craft but a true art.

Don’t apologize for whisky talk, apologize for life venture “wisdom” 🙂 love you!

What an awesome video! I feel like I attended a mini whiskey class at the academy. I would love more of this type of video!

12:17 It helps me to understand the "craft funk" that reviewers talk about, so it wasn't a waste of time. I enjoyed it. 🙂

Love it! Nerd it up! These are the discussions that keep coming back.🤓🥃👍🏽

One of my favorite parts of the old whiskeyvault was your skills as a blender. Wish I could pick your brain about that.

Knowledge is never boring.

Honestly sir, im not sure what the audience is, but i LOVE informative videos like this on the process and would very very very much like to see more "masterclass" type videos on the process from you. THANKS!

Proper Whisky content! Love it. Thanks Daniel

Cheers y’all!

Speaking solely for myself, who has a MS in Aerospace Engr and has been a "nerd" all my like - I LOVE the nerdy videos! This was great and really informative.

I remember the first time I heard you explain Head, Hearts and Tails... and it was very confusing. It's amusing to me how easy I understand it now, seeing the process helped me out a lot. I'm looking forward to more of that wonderful Pot Still whiskey in the future. 🖖😎🥃

Many years ago, I was an engineer at an ethanol plant. We made great GNS, using a continuous still. Never used a pot still, but thank you for the explanation

I loved this video - nothing is ever wrong with a little nerding out. The way you laid out the cuts process we very easy to follow and also great to listen too. Please do more of these videos too.

Half way through a liquor licence myself, not for whiskey but for distillation (fingers crossed). These kind of videos are super useful. Keep up the good work. Much love from South Australia. Cheers!

Thanks for that! That was a good explanation of cuts. Cuts seem to be where the art lies.

Love those nerdy videos!!!! Thanks a lot! 😊😊😊😊

was really good to see how excited you were to talk about the nerdy stuff. cool talk!

I am extremely interested in how whiskey, bourbon and scotch is made so i started reading books all three and my dad was asking what is a cut and how cuts are made and I didn’t know how to explain it but this video makes it very clear. Thank you.

Daniel - very cool. Very much appreciate the whisky nerd-speak. More like this are good by me. Cheers and enjoy!

Just want to mention there's one distillery that does something a little different with their heads and tails. Richland Rum has this thing where they start with a cut for all the poisonous stuff. Then they do a second "head" cut to get deep into the hearts, which includes distillate between 110 and ~120 which they put in one barrel. They then put the following heart cut that's between 100 and 110 proof in a barrel. Finally, they put the tails back into that same barrel they do the 2nd "Head". They mark those head and tail barrels as XXX and then age them as experiments. I've been told most of the time they don't produce anything worth bottling, but sometimes those XXX turn into something amazing. I have one of those bottles and can attest to the successful version of that experiment producing amazing rum. Thought you might find that interesting.

YES!!!!!!! This has been a topic that ive wondered about forever!!! Thanks buddy!!!!!!!!!

Boiling down Daniel's point to: Be intentional with the things you create. Experimenting is great - if you know which variable you're testing. Testing all the variables at the same time produces results...not all of them are positive. Cheers MB's!

Who knew apparently I am a nerdy one as well. Thanks for the explanation on pot distilling and its nuances!

Absolutely loooooooove the nerdy stuff. I need mooooooore

Love the nerdy in this!!!

I have asked questions specifically on this before! Although you did answer by replying to my comment this video was the best descriptive answer and explanation that I have seen! Cheers thanks for the nerd information!

Neeeerrrrrddddd!!!!! 😎 But I think most of us here can relate and loved the explanations.

I'm actually more inclined to watch videos like this. I don't really care to just watch people drink on screen, but learning about the inner workings of distillation or the distillation industry fascinates me.

If I am being honest, I was pretty unsure about the new direction of the Vault channel at first. I am happy to say the more I watch, the more I enjoy the new style for what it is. Different but still great in its own right. I guess like most people I am not a huge fan of change to the things I enjoy. Keep up the great work on the channel.

Thanks for the deep dive. I’ve been on a few distillery tours, but I’ve still got much to learn. Now I just need someone to explain sulphur notes to me with a children’s book vocabulary for my underdeveloped brain.

So I've got a list of questions for here or WT patreon, but here's what on my mind this morning: the WA ad that sometimes plays now. I'm already a Bona-fide, I'm WA alum, and I normally skip ads... but I'm so used to listening to Daniel talk, I have this moment where I don't want to hit skip. I'm fairly certain, that there isn't really a benefit, I've already bought the product being sold... but again, the habit of listening to Daniel talk, makes me not want to skip. Am I the only one? 😂

LOL... Keep it up Daniel.. It's all chemistry that is drinkable..👍😼👍

TX Sherry is so good!!! The color in that bottle also looks like cherry coke you have to love it.

I’m liking the new format, and I notice the Complete Far Side set. I saw it an earlier video just getting around to mentioning it now.

Very well done Sir! Thanks so much for the information and explanation. Cheers ✌🏽❤️🥃

Awesome! More nerdy knowledge pleaseee!

Next talk about column stills. All hearts. How do you play with the flavors, like a pot still?

Best episode ever!

LOVED THE VIDEO! I'm a picky bourbon drinker because I find many are too one-dimensional, lacking complex flavors. Mash bill, sill type, cuts, barrel char, age, and finish all contribute, but this video did a GREAT job of addressing one factor while touching on several others. Nerd on!

Fellow geeks here, you're in good company 😁

This answered sp many questions I had, thank you!

Loving the nerd stuff, I think it's incredibly fascinating

Also different aging in glass on oak staves etc. Designing a mash bill, and choosing the yeast you want to achieve the desired flavour profile is relatively easy. A little harder to get the abv right to get enough for the spirit run, without having to risk too much volume in the stripping run in a small scale setup. But where to make cuts is always the challenge. My latest one I cut off early because what was coming off didn't match the hearts even though it tasted good. I kept collecting and the second one is in a second jar on French Oak. Both taste like chocolate mud cake, but the first has a brighter hint of smoky fruit cake. This part is the upside to a small setup. Everything about cuts is definitely subjective.

Very interesting. Thanks for sharing

Love the nerdy stuff

Very informative, love the content

This is fantastic! Love these kind of videos Daniel.

The Nerdy Stuff is the best!

Thanks for the review 🥃

This sounds super exciting. Any recommendations where to read more about cuts and aging holistically?

Nerd all the way out. I’m so here for it.

Great info. I have unique issues in that I distill cheese whey and have found that if I go under 100 proof, it gets "skunky" and I have to switch to collecting tails. With only a 5 gal pot still, that makes my runs pretty tight. I've also learned that whey doesn't smell very good right out of the still, so I charcoal filter it three times to smooth it out and remove that smell. I lose a few proof points, but get something that has been compared to a top shelf vodka (yes, I had a Master Distiller make that comment!). From there, I can age over oak chips, or do crazy things like aging with toasted apple wood and cinnamon sticks, or whole bean coffee- just to see what I get. I have yet to try double distilling as I hear that can be pretty dangerous with a pot still. I have some Boobon I've been collecting and waiting for the right time to try it...

As someone who’s done a fair share of distilling… Cuts become far more predictable the more you use the SAME still. I find that finding the tails cut varies more based on the abv of the mash. Which makes sense because there’s more or less alcohol in the liquid in the still. And of course… the more you do it the easier and more predictable the cuts are to find. 😊👍🥃

Very interesting even tho I have no distilling desires. This video was full of info not just for makers but for enjoyment for those of us for that just like knowledge for it's own sake. Well done!!

Deep tails make me think, "is this bad in a bad way or is it bad in a good way?" Lol

I like the nerdy stuff.

There is a lack of whisky nerd content on the YT. So this has a definite place.

Ok now I know I’m a whiskey nerd 😃

There is a chemical analysis that can predict the outcome of a whiskey at 97.6 percent accuracy. The 3.4 percent remaining as an unknown could make the difference between a good and a great whiskey. But it is a useful guide.

I'm learning distilling and distilling with a school right now. I find I am watching the reviews less, but watching the nerd shit more. This is all fascinating.

Very interesting

That was brilliant! Thoroughly enjoyed it!

I also tend to prefer Armagnac to Cognac, enjoy them both but I get a lot more flavor and nuances from Armagnac probably because of where they distill compared to cognac.

Fun vid dude.

It’s only TRULY nerdy if there will an exam later…. So just in case I’m taking notes.

Daniel: “how do I make this not boring, I can’t” True fans: “go on…..”

nice to know! You could talk to me about your tax form, for all I care, the way you talk even that might be interesting! I prefer you sticking to Whisky, music, and your marketing wisdom, though!

Huh interesting but that makes sense. Sounds complicated and experimental. :)

I like the nerd talk!

This was a super interesting video and will be cool to utilize knowing this now when evaluating a whiskey! Would the same guidelines for cuts mentioned in this video apply to chocolate malted grains or even peated grains? I am curious if you can have wider cuts or if they generally have to be even more narrow.

Does adding heads back into the later batches of low wines capture more flavor? Besides re-distilling what other uses are heads, tails, and foreshots put to?

Interesting video. Does this mean that distilleries in Scotland take different cuts depending on where the new make is destined, for example 12 v. 18 years? My experience over there leads me to believe they do not do that - perhaps I have spent too much (or too little) time in the labs.

Do distillers in Texas, or any other specific location, vary the barrel aging based on the actual climate that has occurred over the life in the barrel. For example, if in a two year aging period the temperature variation has been greater than usual, or if the high temperatures have been hotter than usual, will you take it out of the barrel at an earlier age than in other two year periods? Or does the blender just continually monitor the barrels to determine when to bottle?

YAAAAAYYYYY NEEEERRRRDDDYYYYY!!!

Dammit I only have the Sherry cask, Belle meade is almost impossible to find now where I am. Used to be all over the place.

you had me at nerdy