[0:10]Hello, welcome to H whiskey where we challenge everything after the still. Today is final tasting day for our surface area experiments. It's down off the rack over here. Uh, we are tasting the stave, the cube, the chips and the sawdust. I'm here with my buddy Mike Shust. Uh, thanks for coming out, really appreciate it. Absolutely. Thanks for having me. Uh, just got goosebumps on this uh sawdust uh tasting in here. It's not going to be good. Little nervous. It's all right. So, what we're going to do here first, we're going to taste the white dog mash one uh from Buffalo Trace. This everything started off with the same whiskey, the same oak, the same toast on it, which is 320 degrees. Uh, the difference is we chopped it up differently and, you know, from stave to cube, to chips, to sawdust. Um, and what a difference. Like this is all that's left from the sawdust as opposed to this, which is the stave, right? They were all sealed. There was no air loss, but it's just the the sawdust soaked it up so much and it was crazy. So, without further ado. Let's get at it. Do some of this. All right.
[1:41]You ever had anything this Buffalo trace white dog? No, I have not. It's a good white dog. It's not bad at all. I'm looking forward to trying it. All right, so you kinda smell, give it a little whiff. Very mild on the nose. Very mild. It's definitely new make. Yeah. Not getting any too much of the uh caramels and the sweetness that come off of oak or anything like that. No.
[2:09]It's 125 proof, by the way. I probably should have told you that. A little sting on the tongue there, a little poppy. It's not bad though, at all. Not too bad. With the initial sting, though, it goes down smooth, real smooth. Yeah.
[2:27]All right. Not a ton of uh extra flavors in there. Yeah, a little bit of spiciness, though, you know, I don't know if that's the high proof, or what, but little bit of spice. As we rinse the palette off, now we're going to work our way into the stave. I like the color already. We're going to nose the stave first. Oh, that's a It's better, that's way better. That's That's way better. Oh my goodness, it's still, it's very young. Yeah, you know? Like, yeah. Smell the difference between this, right? Yeah. And that, this is I'm getting like a fresh cut wood smell. Yep.
[3:07]I really like that smell a lot. It's just like, none of the, none of the flavors that are popping out here are there. No. No, not at all. All right, let's give it a taste. Cheers, buddy. Cheers.
[3:28]Still bity. Mhm. Um, but you got some of those it it's it's very sweet, you know? Yep, the sweetness, a little bit of that that wood smell really. I think you get some caramels and slight vanillas. Not a lot. Just a slight vanilla in there. Yeah. I don't really, uh, it did well. It's almost an apple, too. I think I too. Clean. Now.
[4:02]Oh, yeah. Oh, gosh. Tons. I feel like, uh so much better. I would have Werther's Original. Oh yeah. That's dropped in there. That's just. That's insane. That's so crazy different. Oh, I would be. If that was bottled. I would begin to drink that for hours. Wow. Oh, I can't. That's that's insane. How was that possible? I mean just It's all the same whiskey. Same comes off the exact same piece of wood. And these are the cubes, right? The one by one cubes. Yeah. Wow. That's a beautiful nose, huh? Cheers. Cheers, buddy.
[4:43]Oh, that's spiy. Oh, yeah. Oh, that's smooth. It softens off those back side, punchy points, man. You get it right in the in the nostrils, like you're eating a little horse radish at first, and then it just it kinda cools down. It smells It smells the best part, to be honest with you. Yeah, for sure. The taste, eh, it tastes okay. It could sit, it could sit a little while longer. I wonder if that would just continue to. That's not bad. Well, But, you know, like, we're only talking about a month.
[5:31]Yeah. You know, and most of these whiskeys are, you know, three years, five years, 10 years on whiskey. Absolutely. And it's like, you know, you can't you can't compare a month to a barrel. Right. I would love to see, uh, what it would do over time.
[5:57]Oh, my goodness. chips. Strong as the original off the nose. No. Or the first one either, I don't think. No. There's not a ton coming through this, uh, All right, here's the original. Smell that again. Yeah. Dry one. Jar one. This is the stave that you're smelling. Yep. That one's more spiky and just kinda like. I get a little bit of wood coming off of this. Yeah. Yep. This is just sort of, uh, it's very, uh, dormant. All right. Let's give her a whirl.
[6:40]Oh, the finish is bad. Just like, just like a little while ago. That finish is bad. That's good. It's not good. It's very strong off the back. But the The first, the first part, it's it's like trying to work into it. It's going, hey, I'm not terrible. And then it just continues to dry and it dries out and it's Yeah. It's not good. It gets into your gums and dries out. Yeah. You know? It dries out your gums.
[9:20]Well, if we're going to go back through all these. What do you think is your favorite? Absolutely. Jar 2. Jar 2 with the cubes. That Werther's Original. Buttery. I could drink that one. For taste and smell. Absolutely. Yeah. Yeah. I'm not I would love to sign to know the science behind it.
[9:45]Hey, just want to take a quick pause and go over some of the science from this video and this experiment. So, uh, looking back through everything that we all started with from the very beginning, we're we're trying to compare surface area, right? So, our our baseline of comparison is a large whiskey barrel, which is 53 gallons-ish, right? And a typical barrel has about 3,000 to 3,600, um, square inches of surface area inside of it. So, if we if we look at that, we're around the ratio is about 56 square inches to 1 gallon, um, in a standard whiskey barrel. So, if we look at the stave experiment, we're coming up with, you know, this is a 1-in by 1-in by 3-in uh stave. We're looking at a uh surface area of 14 square inches. And this works out to around 280, 2.64 square inches per gallon, uh, when we're factoring the fact that we use 187 milliliters.
[10:59]So, that's about five times more surface area than uh a standard whiskey barrel. Moving into the cube, I'm not going to give you all the the science and everything. Um, all the numbers, but we have this one is around 363, uh, square inches per gallon, which is about six and a half times more than a standard whiskey barrel. The chips are super difficult to calculate and I'm probably doing all this wrong. So, feel free to have a comment and give me something better. But, um, my calculations work into around 26 times more surface area than a whiskey barrel with chips and sawdust. Who knows? Like there's it's no no way that we can actually calculate that. But, just want to give you some of that stuff as I'm diving through all of it, because it's super interesting to me, but, uh, yeah, and also uh pro tip in the description of this video below. You'll see a link to a document that has all this information on it. I have a Google Doc that I put together for this experiment. So, it's fun for me to track. Anyway, thanks for watching. Really do appreciate y'all. Have a good day. Right away, I just, it continues to, uh, I get some brown sugar in there, too. Yeah, you know? Oh, that's good.
[12:24]It's a delicious sweetness. I don't know. Maybe it's just because everything else is not awesome. Maybe I don't I don't feel like I'm searching to give it compliments, it's there, you know, like I'm not pushing my compliments on it. It's immediately what you get that buttery, cookie dough. Maybe sugar cookie. Yeah, you know? It's definitely cookie dough. Wow. Almost sugar cookie like. That's, it. That's I don't know how. How is that possible with it?
[12:58]It's not there in the other three, though. It's not. I mean, you get a little on the sawdust. Yes, yeah. A little bit. Not like this, though. This is much better. This is, yeah. That's nice whiskey, right there. Absolutely delicious. Stop it.
[14:15]Oh, we're at a 100 on the dot. Wow. Really? I wonder with a a little bit of that cap in there, what we took that down to a nice drinkable, uh, 80 proof. I mean, even at this, even right there. Barrel proof. I mean, technically that's barrel proof at a at a hundred. I mean, that's. Wooh. That's great. All right. Finally. To better whiskey, y'all. To better whiskey. Thank you for having me. Appreciate it. Cheers. Yep.
