GolfCask - Originals

In this tasting of Powers John's Lane edition, Brian Bailie highlights it as a standout mid-level Irish whiskey, named after the Dublin street where the distillery was located. It’s a 12-year-old pot still whiskey, primarily malted barley, aged in bourbon barrels with some time in sherry casks. The whiskey has a rich nose of dark fruit, spice, and sherry sweetness, while the palate delivers a smooth, multi-layered experience with notes of malt, spice, honey, toffee, and sherry. The finish is long with a lingering toffee and spice. Brian gives it an overall score of 4, praising its complexity and quality for the price, recommending it for those looking to explore elevated Irish whiskeys.

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Whiskey High IQ | The Four Grains Explained

Curious about the key grains that shape your favorite whiskeys? In this video, we dive into the world of whiskey by breaking down the four main grains—corn, rye, wheat, and malted barley. Discover how each grain contributes to the flavor profile and character of different whiskey styles.

Whether you’re new to whiskey or a seasoned enthusiast, this series will elevate your tasting knowledge and appreciation for the craftsmanship behind each pour. Take a few minutes to explore the fundamentals of whiskey with Whiskey High IQ.

Hit play to enhance your whiskey IQ today!

Why I Suck at Short Putts | The Complete Series

Struggling with short putts? This video combines all four episodes from the Why I Suck at Short Putts series to guide you through the steps to improve your putting game using the CATT framework—Concepts, Assessments, Training, and Tracking.

Whether you’re a beginner or an experienced golfer, these tips will help you better understand the root causes of missed putts and how to train for success. Take a few minutes to watch and transform your putting performance.

Don’t miss out on this journey to better putting! Hit play and get started today.

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In this tasting of Glenkinchie 12-Year-Old Scotch, a Lowland single malt, the reviewer highlights its unique characteristics as a smooth, floral whiskey with subtle complexity. Known as the "Edinburgh malt" due to its proximity to the capital, this 100% malted Scotch has an 86-proof and a mid-range price around $60. The whiskey offers light copper coloring, quick legs, and a nose featuring floral notes, lemon, honey, and a grassy, medicinal hint. While not a fan of heavy floral or smoky flavors, the reviewer appreciates the balanced taste of citrus, vanilla, malt, and the slight hint of smoke. With a smooth, slightly dry finish, Glenkinchie earns a solid rating of 3.5 out of 5, making it a household favorite and a bottle always kept in reserve.

In episode 18 of GolfCask, Brian Bailie dives into the "DNA of Golf," comparing it to the previous whiskey episode on grain to glass. He breaks down the key factors for improving golf performance based on shooting scores, from 90s to par or better. For players shooting in the 90s, he emphasizes controlling lateral dispersion, targeting within certain finger distances, and improving shots to the green. As players progress into the 80s and 70s, dispersion tightens, and the focus shifts more to ball striking, short game, and putting. Par or better players excel with tighter dispersion, more greens in regulation, and higher scrambling and one-putt percentages. Brian also highlights upcoming content on Golf High IQ, emphasizing the importance of better training, and invites listeners to the Irons and Oak event in December.

In this review of Tullamore D.E.W., it's praised as an excellent starter Irish whiskey, comparable to Jameson and Bushmills, with a smooth, approachable character. The distillery has been around since 1829, and though specific mash bill details weren't available, it's a blended whiskey likely featuring barley and malted barley, triple-distilled for smoothness. The reviewer highlights its golden-copper color, light body, and simple but enjoyable flavors of malt, vanilla, and fresh fruit, with a slight spice and alcohol kick. It's rated 2.5 out of 5, making it a solid, accessible choice for beginners, perfect for sipping or cocktails.

In this episode of Whiskey High IQ, Brian Bailie discusses how to track and improve whiskey knowledge through journaling and ranking. He explains GolfCask’s five-point system, where whiskies are rated like golf scores—ranging from a hole-in-one (5) to a double bogey (1). He emphasizes the importance of recording details, including the whiskey name, proof, region, and tasting notes, to reflect on and improve whiskey tasting skills over time. Brian also reviews Glen Kitchy 12, describing its floral and malty notes with a sea air quality, while encouraging listeners to journal their tastings. Finally, he invites fans to the upcoming 'Irons and Oak' whiskey and golf weekend in Charlottesville, VA.

In this tasting of Wild Turkey 101, Brian Bailie highlights its robust profile as a classic American bourbon. Priced at around $27 for a 750ml bottle, Wild Turkey 101 features a high rye mash bill with 75% corn, 15-16% rye, and malted barley, aged for 6 to 8 years. Its dark amber color and slower, wider legs indicate its higher proof of 101. On the nose, it delivers classic bourbon notes of caramel, vanilla, and oak, while the taste adds a punch of spice and pepper, characteristic of a high rye bourbon. The medium finish lingers with a balance of sweetness and spice, making it versatile for sipping neat or enhancing cocktails. Brian gives it an overall score of 3, calling it a great value bourbon that should be a staple on every whiskey shelf.

In this episode, Brian Bailie introduces a new acronym, CATT: Concepts, Assess, Train, and Track. This forms the foundation for understanding and improving short putting performance.

Brian concludes by highlighting the importance of focusing on read and speed in short putts, while encouraging players to continue honing their skills using the principles discussed in the series. Stay tuned for next week's episode on short game!

Key Concepts:Key Takeaways:

In this episode of The Blend, Brian Bailie dives into the whiskey-making process, driven by questions from a recent tasting he hosted for the UVA data science team. He provides a detailed explanation of how whiskey is made, from selecting grains like barley, corn, rye, and wheat, to mashing, fermenting, distilling, and finally aging the spirit in oak barrels. Along the way, Brian discusses the importance of each stage, from the flavors imparted by the grains and yeast to the influence of barrel maturation on the final product. He also shares a tasting of Old Elk weeded bourbon, reflecting on its rich, buttery sweetness. The episode ends with a toast to the craftsmanship, tradition, and patience involved in whiskey-making.