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  • Hey all, just changed over the backend after 15 years I figured time to give it a bit of an update, its probably gonna be a bit weird for most of you and i am sure there is a few bugs to work out but it should kinda work the same as before... hopefully :)

RED ONE whisky test

This FPS is just too slow for this type of shot, IMO. You need maybe 500fps, I think.
 
The shot of the cubes being dropped in looked good. Lighting looks nice. I would go for a tighter shot. What f-stop. You should also try and shoot this at 120fps. That extra 20fps makes a difference .
 
As much as I enjoyed the visuals, ice takes away from the flavour of whisky. I only use ice when forced to drink those not-so-good brands, like on aircraft, or poor hotels where the selection is poor.

Makes me want to try some fun shots though. Enjoyed the lighting.

Graeme
 
Graeme Nattress said:
As much as I enjoyed the visuals, ice takes away from the flavour of whisky. I only use ice when forced to drink those not-so-good brands, like on aircraft, or poor hotels where the selection is poor.

Makes me want to try some fun shots though. Enjoyed the lighting.

Graeme
Click to expand...

Agree.
 
Thanks Guys!

I know that fps was to slow but it is red one not phantom.
Next time we will shot 120 RC36 and I call for someone for cleaning glass:sarcasm:

I think it was f4-5.6 but I am not sure there was a lot of whisky and we do it for fun:)

We was very excited with this zeiss it is very good lens.

Graeme, it wasn't ice it was acryl so it don't takes away from the flavour of whisky :)

for low key we use one 1,2k HMI with big softbox behind the glass but little over, two dedo for bg. and little mirror on the left for reflection but not in every shot.


for high key we use 1,2 HMI with softbox and big difusion gell behind the glass and the glass stand on big mirror

sorry for my english
 
Graeme Nattress said:
As much as I enjoyed the visuals, ice takes away from the flavour of whisky. I only use ice when forced to drink those not-so-good brands, like on aircraft, or poor hotels where the selection is poor.

Makes me want to try some fun shots though. Enjoyed the lighting.

Graeme
Click to expand...

Graham,

According to the guys at Bowmore where I shot a whole bunch of stuff pre Red water helps to 'break' the flavour and ice is acceptable according to taste.

However tasting 16 yo from bourbon casks, only just opened, in their cellars was very rewarding, an amazing taste!

Yeah nice lighting BTW!
 
A little water is usually fine. Especially on the cask strengths and non-chill filtered whiskies. On those, it will open up the flavour. Ice, however, softens the flavour and stops the nose developing as much. However, "to taste" is true. Whisky is to be enjoyed, however you enjoy it! I've even warmed up some whiskies, and that can be quite an incredible experience. Not hot, but warm cask strength Macallan was quite exceptional. It went down very sweet and very smooth without the addition of water. And so powerful was the nose that one whiff had you quite intoxicated.

Graeme
 
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