Episódios
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Choosing the right college program heavily depends on your relationship with the golf coach. One key factor to consider is whether players actually improve while at the university. To explore this further, check out the video!
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Just wrapped up a review of Bullet Single Barrel, and it’s a game changer! This high-proof beauty (120 proof, 6-8 years old) offers a deep amber color, rich oak, vanilla, and a spicy kick that elevates the classic Bullet profile. I gave it a solid 3.5 for finish and a 4 for taste—definitely smoother than expected for the proof. If you’re into high-rye whiskeys, this one is worth a shot! Cheers! 🥃 #GolfCast #Golf #Whiskey #BulletBourbon #HighRye #SingleBarrel #WhiskeyTasting #Cheers
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In this tasting, we dive into Bulleit Bourbon, a whiskey with a personal significance as the one that opened my eyes to the diverse flavors of whiskey. It's a high-rye bourbon with 68% corn, 28% rye, and 4% malted barley, and though it may not be everyone's favorite, it holds a sweet spot for me. The whiskey presents a nice copper color, thick legs, and a nose full of caramel, vanilla, and spice. On the palate, it's warm and sweet upfront, with cinnamon, honey, and fruit on the finish, showing a bit of complexity for its price range. The finish is medium with lingering spice and smoothness. Overall, I rate it a solid 3—it's a good introduction to the high-rye bourbon market, delivering balanced spice and boldness. Cheers!
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Welcome to this video on Greens in Regulation (GIR), where we explore the key to improving your scoring by hitting more greens. In this session, we define GIR, explain approach dispersions, and introduce the concept of a shot cone to help you control your ball flight and make better decisions on the course. You'll see how hitting more greens reduces the need for scrambling, lowers your scores, and takes the pressure off your game. With performance standards and drills to assess your current level, you'll be guided to track your progress and build a more consistent approach to hitting greens. Start improving your game today by mastering GIR!
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Join Brian and Gavin Bailie as they take on the Three-Hole Throwdown at The Wizard Golf Course in Myrtle Beach, SC, battling the two toughest holes and the signature 18th in a stroke play showdown. First up is Hole 1, a 569-yard par 5, horseshoe-shaped with trouble running down the entire right side. Then it's off to Hole 14, the second hardest hole, a short par 5 with a creek in the landing zone and pot bunkers guarding the green. Finally, the signature 18th hole, a 421-yard par 4 with hazards on both sides and a challenging peninsula green. With 20 mph winds swirling, who will conquer The Wiz? Tune in to find out!
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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!
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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.
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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.
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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.
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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.
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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.
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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.
Read, Speed, and Start Line: These are the three essential elements to making short putts. However, most golfers don't dig deep into identifying the root cause of their missed putts, instead treating symptoms such as "pulling" or "missing left." Often, players are under-reading putts and forcing the ball onto the line, which leads to errors.
Assessment: Understanding what happens during a missed putt is crucial. Players should assess whether the issue lies in read, speed, or start line. Many tend to focus on start line when it might be more of a read or speed problem.
Training: Once the root cause is identified, players can train effectively. For example, practicing speed control by ensuring the ball passes through the hole by no more than a foot or using feet to predict break severity. Brian emphasizes the importance of consistently training speed control on short putts, especially through the hole.
Tracking: Tracking performance over time allows golfers to understand their progress. Methods like journaling, spreadsheets, or using a stat program (e.g., Arccos) help players identify trends and ensure long-term improvement. Tracking helps avoid the trap of overreacting to one bad day by focusing on overall trends.
Root causes are often overlooked in favor of symptom treatment. Players should assess whether their putt misses are due to read, speed, or start line. Training drills should focus on consistent speed delivery, break prediction using feet, and assessing start line control. Tracking variance is key. Golfers should focus on long-term trends, aiming for consistent improvement rather than perfection every day.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:
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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.
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In this quick review of Maker's Mark, Brian Bailie highlights its approachable nature as a wheated bourbon, making it ideal for beginner whiskey drinkers. He describes its dark copper color, thin legs, and 90 proof, noting that its sweet honey and vanilla nose is matched by the smooth, sweet taste, with subtle oak and a baking sweetness rather than the typical caramel or burnt notes. The finish is medium, lingering with a soft, oily texture. Overall, he gives Maker's Mark a solid score of 3 out of 5 for nose, taste, and finish, calling it a reliable, gentle entry-level bourbon priced around $30.
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In this episode of the Whiskey High IQ series, Brian Bailie explores three entry-level bourbons: Evan Williams Black Label, Maker’s Mark, and Wild Turkey 101. He discusses the definition and key characteristics of bourbon, including mash bills and proof levels, while highlighting the distinct differences between these whiskeys. Evan Williams offers a budget-friendly, sweet, but simple experience; Maker's Mark delivers a smooth, approachable taste with a high wheat content; and Wild Turkey 101 stands out with a spicy, higher-proof profile, showing that higher proof doesn’t always mean harsher drinking. Brian encourages listeners to engage in the tasting journey and experiment with flavor notes, emphasizing that every bourbon offers a unique experience.
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In this tasting of Evan Williams Black Label, Brian Bailie evaluates its light copper color, youthful character, and mash bill of mostly corn, rye, and malted barley. He notes its thin legs and 86 proof, describing the nose as having some ethanol with sweet caramel, vanilla, and oak. Despite a slightly rough nose, the taste is smoother than expected, with a sugary sweetness, mild oak, and hints of rye spice. The short finish is quick and sweet, making it more suited for cocktails than sipping neat. Brian gives the whiskey an overall score of 2.75 out of 5, calling it a solid value for its price but not extraordinary.
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In Episode 3 of Whiskey High IQ's "Why I Suck at Short Putts?" training mode, the focus is on improving putting performance by assessing and training three key components: Read, Speed, and Start Line. Brian Bailie emphasizes that reading the green is the most crucial for short putts, recommending using your feet to gauge slope severity. Speed control, or distance control, is developed through structured practice, adjusting stroke length and timing to roll putts consistently past the hole without over-hitting. Lastly, start line accuracy is addressed by ensuring the putter face remains within a degree of the target line. By mastering these skills, golfers can significantly improve their short putting percentages, building a reliable foundation for long-term performance improvement.
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In this week's GolfCask podcast, Brian Bailie dives into the transition from summer to fall, discussing how golfers can use the off-season to focus on skill-building and simple stat-keeping to prepare for the next season. He emphasizes the importance of journaling progress and honing specific golf skills, while also introducing three fall-themed Old Fashioned whiskey cocktails—Pumpkin Pie, Bread Pudding, and Burnt Cinnamon—designed for whiskey beginners using creative simple syrups. He also teases the upcoming "Irons and Oak" event in December, blending whiskey tastings with golf at Birdwood Golf Course, and offers a glimpse into some exciting personal and professional changes on the horizon.
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