BEST INTEGRATION MY EYES HAVE EVER SEEN

The ad was so funny, mooching off a commercial 🤣 so brave yet so smooth

At 4:20 when Daniel is doing the glass switch with the Wild Turkey I was really wanting him to replace Rex's aerated glass with his normal glass so Rex would have two normal ones and see if the Mooch would still notice a "difference" that wasn't there as a response to expecting to notice a difference.

These ads are just legendary. I hope the sponsors see them and give y'all an extra bonus every time

6:51 Damn, there goes Daniel again. He is so good at explaining things in simple terms. Dude is a natural teacher. Kudos brother!

Rex: Whenever I taste my aquarium water, I don't really taste a difference Daniel: *stares in disgust.

Ethanol breaks down most plastic tubing. Cars that run e85 have to use special fuel hoses or else the ethanol in the fuel will eat through the tubing. You guys drank plastic 😅

Idea for a further test you could try, guys. Take a selection of maybe 3 very different whisk(e)ys that both of you really love and know well - just one new bottle of each. Empty about 3/4 of each bottle into a smaller bottle (filled and corked), leaving a quarter of the full bottle to react with the air. Leave all of them to sit for 3 months and then do a comparison of each.

11:04 Rex with the undone belt...Whaaaat?!?

Incredible timing for this video for me. Finally back to a bottle of Lagavulin 16 after being "distracted" from it by a work trip. Had less than a third left and and took my first sip in over 6 months on Friday. It seemed far too friendly than what I remember. Thanks for making things make sense.

This is a great episode . This is something I've spent a bit of thought on . I think that Daniel's right about it being a cumulative effect . Every time the bottle's opened it's changed subtly . The thing is , I think it improves it depending upon the whisk(e)y involved . Higher proofs seem to benefit from the process up until the last two or three pours . I submit that time also seems to be a factor after you reach a certain volume of liquor left in the bottle . Good work !

As a sommelier and cicerone, I love discussions like this. Thanks Tribe 🥃🍾🏺🍸🍹🥂

Amazing video thanks for doing your experiments with whiskey!

Great topic. I have friends who use an inert gas can to replace the oxygen and then seal the top with Parafilm. I just use Parafilm on the rare treat bottles such as my early 2000s purchased 15yo Laphroaig. Most others, I seal if I know it's going to be months before my next sip, otherwise I don't bother. I'm the VERY worst type of whisky drinker. I have a LOT of bottles and like to taste from different bottles each time rather than finishing one bottle before opening another.

I love the experimental episodes that y’all do!

The more relevant the question is how does oxidation (not oxygenation) affect the whiskey over time? How does a whiskey taste that has been in 1/4 full bottle for a year or two compared to a bottle that is newly opened compared to a bottle that is recently opened (a week or so but not a neck pour)? On a side note, I would also be curious to know how a bottle that has been stored in a lighted area compares to a bottle that has been stored in a dark area.

I do very much appreciate the efforts to ad. It’s funny and entertaining. Don’t mind seeing it at all even hit the rewind because I missed it getting my hangover pizza delivery

so that snorkel smell is definitely due to the tubing and plastic tank extractables

You, Magnificent Bastards, are sooo entertaining to watch, these guys are living my dream, and I'm happy for them, and greathful to them for sharing it.

LOVE Daniel’s enthusiasm at 11:52...gold

Do away with the pump, seal the bottle and agitate it in a paint mixer or strap it to an electric hand sander for 24 hours. It should agitate the air a lot with no outside variables.

I love how Daniel and Rex have created a new science channel that home-school parents can teach their kids with. Thanks guys!!

I honestly didn't know how close you guys were to me. I live in San Marcos Texas and the only way I figured out where you guys were located was because of an old video I stumbled upon in my recommendations

Very good best episode yet. Loved it next time I suggest use all glass where possible. All so use water first to rinse the new plastic taste out.

Science and shenanigans have never blended this well

Great video, you should try it with a very smokey whiskey, to see what happens

The bubbler skit was perfect nicely done.

They are both on point today!

I have an ingenious solution to the problem. The 750mL WHISKEY SYRINGE. No more leftover air in the bottle, stealing your precious alcohol and "flavory stuff" vapors.

I'd recommend using a triangle test for these comparisons.

Worth a Watch and a Like just for the skill share add (12:53).

Love the video!!!

Whiskey is pushed deep into the wood from temperature and resulting pressure. I work with old whiskey barrels. It takes weeks after disassembly for the staves to be a workable moisture content.

The pumice style air stone is likely the culprit for the skunkiness. When you first use them, they tend to release material if you don't wash them thoroughly first.

The best skillshare ad ever!!

I watched the cat bubble part like half a dozen times. This is quality stuff...felt like I’m watching a weird Dragon Ball Z episode. Now to watch it again while drinking whiskey! Does it get even funnier?

Absolutely LOVE these scientific episodes!

How very insightful

You guys are awesome

That first one looks like kombucha!!!

First KZfaq shirt worth ordering. Ordered!

Ya'll have some of the best editing I've seen in a while.

Thank you for putting a working stopper back on the Bushmills. My sanity

Try the aeration nozzle with an unopened Teeling Rum Cask

Particularly for rare or expensive bottles would it be useful to have a little tank of nitrogen to shoot in there and dissipate the oxygen before closing-up shop?

Does temperature when drinking also make a difference?

I have to wonder, are there some barrels that are comprised of mine woods (not just oak)? How might that affect the air to wood ratio in the aging?

So, my input... You need to by two bottles of single barrel whisky from the same barrel. Drink 90% of one of the bottles. Leave the other unopened. Let them set for one year. Then compare.

Just a tip for blind tastings where you want to see if people can tell a difference: If you just give 2 samples and people know they're two different samples, then they're more likely to think there's a difference It's therefore better to give 3 samples, 2 of one kind, and 1 that's different, and make the tasters point out which of the 3 is the odd one out: If there isn't any noticeable difference then there's a 1/3 chance of them still guessing correctly, and the more tasters you have the more accurate you can get the result (with 2, the chance of both getting it correct by guessing would be 1/3×1/3=1/9, with 3 tasters it becomes 1/27 for all to be correct, etc.) you could also make it 1/4 by having 3 of the same and 1 different and so on, but that has a relatively smaller impact than increasing the amount of tasters; even for the same amount of pours you'd get more significant results with more tasters (e.g. 4 tasters each getting 3 pours, so 12 in total, gives 1/81; whereas, 3 tasters each getting 4 pours, also 12 total, only gives 1/64; 2 tasters getting 6 pours each, again 12 in total, only gives 1/36; and 1 taster getting 12 pours just gives 1/12)

eeeyy!! rex with the liquid death hat! me too bud. drinking some now actually. lol

I gotta say, you guys have the only commercials I watch, cause their so dang funny. Mooch on lol, oh the video was fun too lol

I've actually noticed Wild Turkey 101 actually gets sweeter or have sweeter notes over time. (whether left out, or with an emptier bottle)

Rex: "I'm going to make this airtight" *Proceeds to use cloth tape*

After watching years of videos I'm fairly certain Daniel is Dorian Gray and Rex is the portrait.

I’m brand new to scotch, I started my journey with ardbeg 10 laphroaig 10 thanks to this channels suggestions and I love them. Only problem is... where do I go from here?

Is that plastic tubing ment to be used on alcohol or is it regular plastic that is interacting with the alcohol and creating very off and maybe toxic components??

You mentioned oak being perfectly suited for barrel aging since it's just porous enough. Makes me wonder: what would happen if you try to barrel age out of another hardwood source (maple, hickory, etc.)? Are there examples of this on the market?

How did the snow impact your whisk(e)y? My niece lives in Austin her kids were sooo excited by the snow.lol

What about a pure nitrogen gap instead of air? perhaps using two needles, one to exhaust and one to inject the nitrogen then pull both? How would this change the flavor of the whiskey? More wood tannin since less oxygen is breaking it down?

I am curious if dust particles are a major impact or not

What would be interesting ...is to measure the alcohol in a bunch of bottles Daniel has opened years ago and drank out of many times....to see if and by how much the alcohol level has changed

Use silicon tubing and a lime wood airstone

You should do comparisons of whisk(e)y 1 day vs 1 week vs 1 month vs 1 year

"Lets see what this turns into in a day??" Rex Think what you just done.... Flammible / Explosive gasses trapped inside the small sealed aquarium with a cheap electric air pump (begging to give a tiny spark from the taxed motor) and BOOM !!! Home made ethanol bomm. Sometimes i sit and watch you guys with a dram of my most recent whiskey discovery and i often find myself thinking " Oh crap the kids have found the matches again! " Lol. Your Wives must be Saint's

The frother will warm up the liquid making the lower volatiles, more volatile, changing the aroma profile. They need to be returned to the same temperature... then again, a couple of degrees is unlikely to make a huge difference.

Big lunch Rex? Rocking the unbuckled belt

try a test with the same 24-hour set up, same tube, but no bubbles.

What about drawing out the air from the bottle like they do with wine?

Good Morning MBs!

Seal the spirit in a glass mason jar and put it in a paint shaker. That should eliminate the plastic and rubber elements of the test

Isn't aerating like shaking in a shaker?

Have you guys ever done a glengoyne highland whisky on the show? It's my local distillery

A definite highlight to my Saturdays 😁

happy Saturday

3:03 english person here! its a 375 *centiliter* bottle or a 3750 millilitre bottle 1000ml = 100cl - 1L im sure it was just a slip of the tongue but for the benefit of all the non metric inclined vierers there's your TIL ;)

Do they only sell handles of Bushmills in the Austin area?

I had a bottle of leadslinger whiskey, unopened, synthetic cork covered in plastic shrink seal. I opened it after 3 years and there was the same sediment at the bottom of the bottle as you guys had at the bottom of the Masson jar. What is that? And is the whiskey ruined? After shaking it up, everything blended back together. Thoughts from anyone?

1:29 had an idea, has anyone tried to put a cask in a vacuum? You talk about the breathing process of aging in the barrel and I was thinking what if you forced the breathing process by sucking out air surrounding the barrel and then releasing the vacuum and returning the pressure to normal.

When somehow making bubbles also makes it go SUPER SAIYAN!

Okay, like seriously, do you guys do DnD. Ya'll are smart, creative, know how to tell stories, are hilarious and goofy af. You guys are a riot.

To keep any outside influences on the whiskey perhaps just empty out say half the bottle then tightly-pack the bottle inside of a unused paint can and put it in a paint mixer

So by what your saying, if you use an Optic, the angels share will always be trapped in the bottle?.

I've tried to google it but not getting an answer to my question...what is a bright and shiny tasting note? Or, what does bright and shiny refer to while tasting/smelling?

17:23 the magic happens

So, is there a whiskey container which eliminates air? Basically resizes to fit the amount of liquid?

The ruining of whisky is slowed exponentially IF you drink it faster as the level goes down. Simple solution to an uncomplicated problem. Wouldn't using an open whisky glass, as opposed to a Glencairn glass, gain the same effect?

Best. AD. Ever.

The belief that whiskey "goes bad" when exposed to air is largely a myth. My father received a bottle of Glenfiddich when he retired in 1982. He opened it had a shot with his buddy then stuck it in his closet and never touched it again. I found it when I was cleaning out his house after he passed away, after 35+ years it had evaporated down to about half a bottle and the taste was much more complex, but it certainly wasn't "bad" in fact it was one of the better bottles I had tasted in a while, very smooth (probably from all the alcohol that had evaporated over the years).

The alcohol drys out the rubber tubing, adding small bits of rubber to your whiskey

bequizzeling didn't come up as a word, under any variable spellings, fyi. but the 2nd bubbles with cat scream power, should of been a Patreon special, it was so amazing.

Being concerned that the pump or light could have lit off those whisky fumes, I would have placed the pump externally.

The pump heated up

Cool experiment guys!.....So I guess at the end of the day we just keep in mind but not really worry about and get into gassing or putting in smaller bottles. Just enjoy drinking the whisky and kill the bottle when its getting low.

I would like to see what a bubble emitter does instead of an air stone.

WTF. When has this channel done real Whiskey Science!?😉 Excellent episode good sirs.

You guys should do FREEZE DRIED whisky!

So I know Cognac is not your jams, but should note that the Kelt distillery sends its products on a sea voyage (while still in barrels) to enhance aging. IMO, the quality of their products bears out the validity of this process. Slow, sealed agitation and breathing good, violent agitation and oxygenation bad. Also, the relative volatility of the "good" molecules you saw is an interesting concept. Would love to see this tried with Laphroaig 10, might produce a much more striking response. Well, except the aquarium step, that might open up a wormhole and suck the solar system into another galaxy.

lmao the whiskey definitely ate the tubing

“You’re gonna look at the back of my hand pretty soon BWOY...” 🤣🤣

How long can you use a barrel for, 10,20,50 year? If you are aging whiskey for 10 years can you use a barrel only the one time or can you fill it again to age another whiskey for 10 years?