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

[@daanishmanzoor1]

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

[@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

[@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.

[@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.

[@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?

[@alexk3088]

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

[@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.

[@smcanadayeg3785]

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

[@its_ilan2581]

Loved this.

[@chrishuffman2470]

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

[@charlieloftus9982]

Wonderful! Made my whisky evening.

[@j00451]

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

[@Christopherogley]

Buffalo trace. Yes..

[@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!

[@hablandodewhisky]

Uouh, what a really interesting initative! Thank you!

[@markwinter152]

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

[@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!

[@chentim1751]

Thank for your introduction!

[@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

[@Boxer1250RT]

Thank you for the education.

[@RaduB.]

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

[@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!

[@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

[@Incident00]

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

[@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.

[@ninetyZeven]

Lovely !

[@erikjlee1]

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

[@josephpatrow]

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

[@wevegraysquaw7855]

very much enjoyed this presentation.... 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.

[@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🤘🏽🤘🏽🤘🏽

[@viruk777]

Awesome vid, thank you. Subscribed.

[@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!

[@garyring1157]

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

[@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.

[@charliefoxtrot7219]

Great video, very instructional. Just what I needed.

[@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.

[@michaelcharlesthearchangel]

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

[@butchpedit4871]

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

[@adeb4761]

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

[@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.

[@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

[@osvaldotararira]

Is a traditional manzanilla glass suitable?

[@LyttleJoLyttle]

❤

[@vimalrajkappil]

i can see an Indri behind you

[@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.