Systematic Whisky Appreciation: A Tasting Study of Scotch and Bourbon with Charles MacLean

THE COUNCIL OF WHISKEY MASTERS presents:
Systematic Whisky Appreciation: A Tasting Study of Scotch and Bourbon with Charles MacLean
Please watch in HD quality... look for the HD sign near the gear symbol.
This training video assists MASTER OF SCOTCH and MASTER OF BOURBON candidates with their exam preparation. All other whiskey lovers and students will find this program insightful.
To become certified with The Council of Whiskey Masters, visit www.WhiskeyMas...
Ideally, taste along with the same whiskeys explored in the video:
1. Glenmorangie 10: Highland Single Malt Scotch
2. Talisker 10: Island Single Malt Scotch
3. Glenfarclas 105: Speyside Single Malt Scotch (labelled as Highlands)
4. Buffalo Trace: Kentucky Straight Bourbon
The Council recognizes both spellings, 'whisky' and 'whiskey'. As a U.S. organization, 'whiskey' is used by default, but specified to 'whisky' when predominantly Scottish whisky is being discussed.
Topics Discussed:
Overview of Sensory Evaluation
Blind Tasting
Equipment
Flavor Wheel
Tasting Procedure: Sight, Smell, Taste, Touch
Describing Flavor and Composing Tasting Notes
Alcoholic Strength
Where Flavor Comes From
The Role of Water
The Scotch Whisky Regions
Watch Next: MASTERS OF WHISKEY - The Documentary: • MASTERS OF WHISKEY - T...
---
Useful Links:
Introduction to The Council of Whiskey Masters www.WhiskeyMas...
LEVEL 1:
Become a CERTIFIED SCOTCH PROFESSIONAL t.ly/YZQa
Become a CERTIFIED BOURBON PROFSSIONAL t.ly/O47u
LEVEL 2:
Become a CERTIFIED WHISKEY SPECIALIST t.ly/06Vg
LEVEL 3:
Become a MASTER OF SCOTCH t.ly/3eu2B
Become a MASTER OF BOURBON t.ly/YtQt
LEVEL 4:
Become a MASTER OF WHISKEY t.ly/-JVr
SPIRITS TRACK:
Become a CERTIFIED SPIRITS JUDGE t.ly/jSJb
Advisory Board of the The Council of Whiskey Masters t.ly/c051v
Join the SOCIETY OF WHISKEY MASTERS: t.ly/bqyC
--
The Council of Whiskey Masters is the world’s leading education and certification body for specialized whiskey expertise, covering Scotch, Bourbon, and more. The Council of Whiskey Masters was established to define and uphold a new set of standards among sommeliers and spirits professionals, offering credentials in the field of whiskey that are equivalent to the well-established designations in the world of wine. The certification program consists of 4 levels, with Levels I and II conducted remotely / online. Levels III and IV are delivered in-person.
Charles MacLean has served on the board of The Council of Whiskey Masters since 2019. He has has been writing about Scotch whisky for 40 years, and has published 17 books on the subject. Charles was described by The Times as “Scotland’s leading whisky expert”. He was elected Master of the Quaich, and also won a James Beard Award for his writing on whisky. Later he was inducted into the Whisky Hall of Fame. He was named ‘International Ambassador of the Year’ at the Spirit of Speyside Festival. The Queen of the United Kingdom designated him as as a ‘Member of the Order of the British Empire’ in 2021. He lives in Edinburgh.
The Advisory Board of the Council consists of the most respected whiskey experts alive today:
Steve Beal (Chairman of the Board), Dave Broom, Lew Bryson, Marty Duffy (Inaugural Chairman of the Board), Rick Edwards, Andrew Faulkner, Serghios Florides, Michael Fraser Milne, Sebastien Gavillet, Tobias Gorn, Monique Huston, Davin deKergommeaux, Charles MacLean,
Joseph V. Micallef, Andrew Moldenhauer, Peter Mulryan, Arthur Nägele, Eddie Nara, Fionnán O’Connor, Rebecca Offringa, Hans Offringa, Paul Pacult, Josh Peters, Liz Rhoades, Dominic Roskrow, Marcy Rudershausen, Bernhard Schäfer (Incoming Chairman of the Board), Jack W. Smith, Jr, Peggy Noe Stevens, Michael Veach, Monica Wolf
ALL RIGHTS RESERVED BY THE COUNCIL OF WHISKEY MASTERS, LOS ANGELES, CA : 2019-2023

[@redmetal90]

What a great introduction to actual whisky tasting from a worldwide expert. Cheers to everyone at the Council of Whiskey Masters and Charlie MacLean!

[@Christopherogley]

Don't refer to anyone..trust your own pallet...nose

[@ErikWaitWhiskyStudies]

I've been chronicling my study for the Master of Scotch exam doing videos providing detailed notes on history and produciton of the 24 primary producers. I plan to take the exam in 2024.

[@daanishmanzoor1]

The council of whisky masters is possibly the coolest thing ive ever heard.

[@FEWGEE1]

Spirit caramel should be banned in my opinion. As should chill filtration. We live in the super information age. Anyone who is concerned by a lightly coloured or cloudy whisky, can easily Google it, and find that it's a good thing within seconds, nowadays.

[@MegaJohnconrad]

I never tire of listening to Charlie Maclean analyze whisky. It’s a shame that Buffalo Trace waters their bourbon down to 40% for the export market. Here in the states it’s bottled at 45%. I would love to see more of these videos. Perhaps a weekly release for deep distillery dives. For example, he could analyze a Glendronach lineup one week, and an Ardbeg lineup the next. He could even analyze older bottlings vs newer ones. Slainte!

[@RaduB.]

We can find the 1l bottle of Buffalo Trace at 45% ABV here in Romania. Only the 700ml one is at 40%.

[@Christopherogley]

Agree entirely. Deep dive distillery..and region

[@Christopherogley]

Is the dilution to take it to an industry standard 40 BV ..or a more simple reason?

[@willemkilian9563]

Thank you, sir, for this master class, for speaking about the advantages of not chill filtering, and for helping people understand and appreciate the different flavours that whisky delivers. You are truly a scholar and a gentleman.

[@tonylopez6213]

Bourbon has to be aged in virgin oak (any oak) charred barrels; at least 51% distillate from corn, distilled at no more than 80% ABV, barreled at no more than 62.5% ABV and bottled at no less than 40% ABV; lastly, it has to be made in the USA.

[@markwinter152]

Awesome video and channel. I'm subscriber number 150. Looking forward to further content. Can't wait! Slainte!

[@alexk3088]

Great channel, I'm sure it will be big, in due time.

[@languagesource355]

Absolutely a "like" and "subscribe"! Thank you, Mr. MacLean, I thoroughly enjoyed the presentation. A quick note on American whiskeys, and it's not to nitpick, there are far too many regulations to commit to memory, but US laws are far stricter, without being restricting. So for the defined categories "bourbon whiskey", "rye whiskey", "wheat whiskey" and "malt whiskey", even if they are not "straight" (younger than 2 years and/or come from more than one state), the requirement is still "new charred oak", so no refilled barrels ever. "Corn whiskey" is an exception, it can still be "straight", but by definition can only be aged in reused or uncharred oak. I am still wondering if uncharred means raw or perhaps lightly toasted like cognac. And, of course, "corn whiskey" can be unaged, it just wouldn't be "straight". In those main defined categories colorant isn't allowed. In other categories, like "blended whiskey", it is allowed but usually must be declared prominently on the label (same for flavorings and neutral spirits, which are allowed in American blends). Yet, distillers are free to produce other styles, for example there are products from same mash bills aged in reused barrels. They would be called "bourbon mash whiskey" or "rye mash whiskey", etc. Those are less common and less popular, yet they produce milder tasting spirits with great potential, IMHO. On the other hand, American malt whiskey, whether 100% malt (single malt) or 51%+ malt in the mash bill (like Woodford and Jack Daniel's now produce), when aged in new charred oak, to me comes across as too woody. It's more like on a bourbon spectrum rather than a distinct whiskey style, from what I've tried. Likewise, products with addition of things like port or vermouth are allowed, a historic practice. The strictness is only in labeling transparency. SWA has a lot to learn there, even though I am not saying they have to emulate it fully. Looking forward to new videos!

[@destiladosdealambiquelyvidigal]

the suffucious taste and aroma comes from the furfural component The furfural comes from a lack of cleaning of the still, and a lack of good yeast filtration. The yeast burns in the still, forming soot. And leaving undesirable tastes and weapons

[@phil73805]

I'm a huge fan of Charles MacLean, I have learned an enormous amount from his books, this video is just amazing! Thank you!

[@michaelcharlesthearchangel]

I like to blend 10+year Scotch (Islay heavily peated preferably) + 10+year Eagle Rare Bourbon + Mezcal (Del Maguey artisan preferably)

[@hablandodewhisky]

Uouh, what a really interesting initative! Thank you!

[@tombryan9167]

A lovely look at whisky. I've been enjoying the water of life for nearly 40 years with many different people, it's a personal experience and what I say is it's a matter of taste, your taste and nobody else's. Well done Charlie

[@JackieDaytona0000]

absolutely interesting and without a shadow of a doubt extremely professional video. Truly enjoyed every minute of it. Subscribed and hoping to see more of this content.

[@butchpedit4871]

Viscosity I had to get up and shake the whiskey bottles in my cabinet.

[@smcanadayeg3785]

I feel smarter after watching this and enjoying a Balblair 15 year. Thank you Mr. MacLean!

[@alyamaut]

Thanks a lot Charles MacLean,for this incredible information,just started my Whisky journey and I'm learning a lot from you,muchas gracias🤘🏽🤘🏽🤘🏽

[@Dark_Pegasus]

What a pleasure to learn from this master! Excellent lesson and with simple explanations mindful of all whisky lovers: new and experienced! Thank you, Sir!

[@jasonolyver6430]

about swirling in the glass, I like to slowly coat as much of the inside of the glass as possible and nose it for quite a while before it drips back to the bottom.

[@thecouncilofwhiskeymasters]

This is a good approach. Swirling too aggressively can cause you to lose delicate volatile aromas too quickly, and may disproportionately concentrate alcohol on the nose.

[@Soulvinum]

Excellent,I used ro hate the nose and mouth notes of the whisky,but...all changed since I've started working for Majestic Wines and now...I simply love and want to follow the whisky and bourbon path... amazing the world of whisky

[@akosgergely6289]

This man is pure class.

[@CrimsonWulph]

He reads books bound in only the finest of mahogany finishes

[@Gumdropnipples]

He's so fancy he has not one but two monocles fixed together over the nose and ear rests so that he can use them without holding them.

[@erikjlee1]

Great video. Thank you! I'd like to see you do head-to-head tastings of similar whiskys in the same manner.

[@vimalrajkappil]

i can see an Indri behind you

[@charlieloftus9982]

Wonderful! Made my whisky evening.

[@its_ilan2581]

Loved this.

[@chrishuffman2470]

A very good inaugural video. Thoroughly enjoyed it. Here’s to many more.

[@torbjornkarlsen]

What a delightful man. I've only just ordered my first bottle of Maclean's nose - a whisky named partly after him! Also I absolutely agree with him that the things removed by chill filtration is best left in - and I think he put it about as politely as anyone could, that chill filtration castrates the flavour of what could have been a very tasty whisky.

[@RaduB.]

An hour well spent! Thank you for this course and to many more in the future!

[@joshcadieux7371]

Thank you for this class! I hope you produce many more of them! I would especially like to see more time spent with the varitales of malt whiskey and the more indepth regarding the multiple grain aspects and presentations of American, and other international whiskys. Thank you!

[@Boxer1250RT]

Thank you for the education.

[@garyring1157]

Superb process and I love " what does it remind you of"

[@adeb4761]

Is it advisable to shake and swirl whisky so aggressively? That beading test 🙀

[@chentim1751]

Thank for your introduction!

[@ninetyZeven]

Lovely !

[@viruk777]

Awesome vid, thank you. Subscribed.

[@JM-indianajones83]

Thank you for this excellent video providing insight into professional whisky tasting by a true master. I am a big fan of Charles MacLean.

[@LyttleJoLyttle]

❤

[@charliefoxtrot7219]

Great video, very instructional. Just what I needed.

[@j00451]

Watched this with my favorite Bourbon, the Buffalo Trace that Charlie features here. Cheers from Germany 🍻

[@Christopherogley]

Buffalo trace. Yes..

[@jasondillon-zt1di]

Amazing video! I think starting out with the bourbon world has made it difficult for me to find oak in Scotch. I love both bourbon and scotch myself. I just tried my first heavy peated whiskey (Port Chalotte 10) and I loved it. But I also love Highland Park 12. Amazes me how different bourbon is to Scotch.

[@josephpatrow]

Thank you, Sir, I think I've benefited greatly from this lesson.

[@Incident00]

Amazingly insightful presentation. I though my knowledge is decent but as they say - a man learns all his life. Well done indeed!

[@wevegraysquaw7855]

very much enjoyed this presentation.... thank you sir