The Evolution of Whiskey: Doubled & Twisted


I wanted to, I wanted to show off my
skills using an amazing still, using an amazing base material – a delicious beer – and distill it and then age it as a clear distillate for four years, five years, and then release it as a clear whiskey showing, you know, there’s, there’s no hiding behind a barrel or
anything. This is the deal, you know, this is how this is, this shows off
the cuts, it shows off the still, it shows off the quality of the beer all
in one and it shows off the distiller. One important thing is, what is in order
for him to become a master distiller, I want him to take the product, I don’t care what it is and bring it to the market and when he sells. the first bottle, let me know. So Marko decided in his classic youth
with it to distill something which is quite different and it’s whiskey. And by the name, which you hear it about it, it’s called Doubled and Twisted.
This is a moonshiners terminology, means it is doubled and twisted.
It means that the whiskey, moonshiners double distilled it. That’s what doubled and twisted means.
Marko chose that name for his product, which is very interesting to
me. As you can even see it. It fits the double and twisted.
It’s a half a gallon jug. This doubled and twisted, uh, is just, it’s ridiculous because it’s just pure malt. It tastes, it smells like almost a, like a box of cereal, almost Wheatie-ish, you know. And then there’s also hops, there’s a top note of hops. Uh, it’s got a bunch of different citrus
tones to it and that dark green or herbaceousness, uh, a
spiciness of the hops, uh, comes through because
there’s no oak whatsoever. Well, uh, people like
barrel aged whiskey and so. Full barrel strength whiskeys. Well, yeah, I like full barrel strength whiskey as well too. So that was the direction that I went
after that. That’s Marko’s favorite. I like, I like full barrel strength, um, because it shows, it’s, it’s like if you’re drinking out of the barrel here with us, you know. It’s totally cool and you can always dilute it yourself. You know, add a cube of ice, add a splash of
water, add a drop of water, I don’t care. It’s hard to go the other way. It’s impossible to go the other way. Yeah. Well, you know, we wanted to create a, uh, another product line of whiskey that
was barrel aged and extremely complex. And we thought, well, what are
we going to name this? Well, it’s doubled and twisted, you know,
let’s do this. Let’s bring it back, but let’s do the barrel aged version of the D&T. So we followed the whole concept. Marko shifted into a second release. It’s quite different. These are two, two different worlds, tremendously
different for one thing or another, but the substance is very, very pure Marko. We took, we picked 10 barrels of all, you know, a combination of three different lots and blended it together and diluted it down to 90 proof and made the doubled
and twisted barrel aged version. The uh, the barrels that we use are fantastic. Um, we use a blend of new oak barrels that uh, give off the classic, the classic new Oak
flavors and uh, used Oak, which has been, uh, you know. I, I have, we have friends in the wine
industry that uh, you know, once they use their barrels for
Chardonnay for two or three vintages , it’s considered neutral
in the wine industry. And because that 13% alcohol can’t really
pull out any other flavor anymore and all the big tannins had been sucked up
from the, from the wine. So the barrels, you know, they uh, they want to get
rid of them. So what’s left, uh, all the color and all the flavor
of the barrel is ready for, uh, for us ’cause when you
put 140 proof in there, then all those colors get
all the colors and flavors… (That high alcohol has the power
to do what wine cannot) all the baking spices, the clove, the nutmeg. And then you have hops. So we have
green spices, you’ve got brown spices, you have a ton of different spices
in your, in your spice portfolio. And then a, you’ve got the, the, the
vanillins from the barrel as well. And then you’ve got the
roasted two-row, malted barley. You’ve got the stout flavors. The stout has six different roasted
and toasted barley malts in it. The Pilsner is a set of hops,
uh, some European hops, uh, the two-row malted barley’s
from BC, uh, and then a, you’ve got straight malt, which
reiterates the two row maltiness. So it’s all over the
place. It’s super complex. Yeah, it’s fun. And it is,
it is a, a style that, uh, that I have created through time and
experience running the still. And that’s, that’s, this is my style.

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