GolfCask

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. 1. 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. 2. 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. 3. 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. 4. 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:

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.

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.

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.

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.