CHARLIE MACLEAN Whisky/Whiskey Masterclass
Вставка
- Опубліковано 1 сер 2024
- Embark on your flavour journey today: smws.com/whisky-club-membership
Whisky/whiskey writer Charles MacLean has been involved with The Scotch Malt Whisky Society since it was founded in 1983, and became a chair of the Tasting Panel in 1992.
Here, he presents a complete masterclass on how to best appreciate Society single cask, single malt whisky. - Розваги
Wow! I could listen to Charlie all day. Since watching this, Whisky will never taste the same again, as now I get the point of what I’ve missed in aroma and taste. Thank you for a fantastic video!
Glad you enjoyed it! ^Mads
Went to school with his kids. What a legend
I'd buy a used car from Charlie! Great video.
Had the pleasure and good fortune to meet Charlie at a SMWS Panel Tasting in DC a few weeks ago. Beyond being the utmost authority on Scotch Whisky, he is a kind and admirable person. He and his sons have a new charitable project they are working on. He is undoubtedly the best ambassador for Scotch Whisky. Cheers All!
I do feel your monocle is everything!
But as a side note, having several bottles and maintaining that fascinating, roguish, almost tyrannical sense of depth and mystery, yes, whisky tasting is an art I wish to enjoy :)
As a Kentuckian. An admirer of whiskey. I enjoy Mr. Macclain's commentary. He understands the distillery process well.
This man and Richard Patterson 2 legends would love a dram or 6 with these 2 very interesting and knowledgeable men got me into whiskey/whisky never looked back
Iam watching this because of your whisky voice🤗
A wee shot - pours a double 😅 love it
I´d buy ANYTHING from Charlie!!!
MONOCLE!!!!
Seriously thought, extremely informative and much appreciated
Oh I just LOVE listening to Charlie!
Morgan Freeman voice x Charlie MacLean voice = best collaboration in anything EVER!
Thank you, it was a pleasure to listen to you mr, Maclean!
This is definitely a skill that takes a lifetime to develop. I’ve been a whisky “enthusiast” for about a year now and I feel like my palate is really developing. Then I watch a real master like Charlie I realise I have a long way to go haha.
Absolutely brilliant
Wonderful to listen to this man candid on point and interesting.
Amazing video. Thank you a lot.
That was lovely to listen to and learn from. Thank you.
thank you. Great foundation to learn to appreciate whisky, then which will add to sipping whisky for enjoyment. Great teacher.
Love it, watching this inspired me to join
It’s great knowledge thanks for this
Thanks Charlie. That was superbly informative.
I take my hat off to you, good Sir. Cheers!
Very informative and helpful. Thank you
Brilliant, thank you :)
It's a tough job,but someone has to do it.
Thank you
Kudos for the Monocle! I don't drink but I enjoy watching your channel👍
You are good.
Who else is craving Whiskey 🥃 and a cigar?
Love u sir I'm the fan of u👍
For me, a junkie of Ralfy reviews, that was quite a hefty dram you poured, Sir. I am still looking forward to taste a whisky selected by the Society.
great vid
I love all the worlds whiskeys especially single malt scotch whiskey, but I just wish I could drink like these fellows, I always end up drinking way too much and other parts of my life suffer. It’s just so damn delicious!
If I had Charlie as a college professor, maybe my grades would have been a bit better after actually paying attention 😝
I wear glasses but I think I'm going to switch to a monocle.
Thank you very much! Great video.
High strength alcohol holds flavor in better? That’s a very bold statement. I think the experience is different and favorable for some, but not just simply better. Carefully proofing down can unlock different and interesting flavors that otherwise you wouldn’t find. Like adding a drop to your glass. Their target audience might prefer “unadulterated”..which I get. That said..I also believe whiskey should be palatable and pleasant.
I'd really like to know how a whisky which is developing well at, say, 10 years will end up at 30 years - how are the flavours likely to change - will it get more complex and intense or will the flavours mellow?
A great question that probably doesn't have a 100% clear-cut answer. My (late) 2p is that age *tends* to add complexity, but the cask is a huge factor in the final experience. A very active cask (1st fill, particularly more characterful ones like PX, red wine etc) will add a lot of character to younger whisky, but can become overpowering in longer maturations. More 'tired' / refill casks can actually be a boon in 25 / 30+ year old whiskies as they give the distillate more room to mature and harmonize with the cask.
That monocle...
Hi Charlie first of all thanks for all the info you put on u tube. I just purchased a Glennlivet 13 sherry cask matured. Can you send me some information about this bottle pls?
🕵♂️ 7:22
Do the darker colours come from sherry casks or E 150 a? No need to turn up the bass with a voice like yours Charlie.
Specific to SMWS bottlings they never add caramel colourant. And neither do UK based independent bottlers of fine repute.
Thanks for clarifying! It is how all single malts should be bottled in my opinion!
@@Shane4Bassim friendly with a whisky distillar and it is amazing how much natural colour will come from a sherry or x wine cask. The reason they add colour is because not all casks will add the same depth of colour, for various reasons and unfortunately the market demands consistent appearance.
I am personally not afraid of the added colour, because ive never seen anyone prove they can tell the difference, id rather they didnt, but i wouldnt br afraid of it.
@@slickstringsI agree with your comment, but it is also good to see many distilleries starting to promote their single malts with craft presentation -un-chill filtered, natural colour, and bottled at higher strength. It appears, they are becoming aware of the fact that their clientele has changed, and many customers these days are increasingly becoming more discerning and better informed.
Na der Herr kennt sich aus mit Urinproben! Spaß, sein Buch is echt super, meine Kohle hat er. 🥃
Mac allister
So what was it?
It was some sort of Laphroaig(distillery code 29).
@@osirisgolad a 20 y.o. Society bottling of Laphroaig; must be nice.
That's a "wee" shot?
"Wee" is a common Scottish word for "little" or "small". The definition of what a "wee shot" is might vary depending on personal preferences...
For me the pour of Charlie was very generous!
Haha I thought that too 😂and he finished it fairly quickly! Great video though 🥃
29.241. 1st Fill Ex-Oloroso Hogshead (not burbon), 49.3 % ABV (below 50)? 50 is approximately then, isn't it?
Note: Do not shake your whisky. Thank you!
colour tells you NOTHING about the cask ! most of the time it is E150a , added caramel colourant - please be honest Charlie!
While you are correct about scotch industry in general, Charlie was referring to single cask whisky reviewed by and offered by the SMWS which had no water or colour added and no chill filtration either. Perhaps he could have made it more clear.
@@thoantran8566 point taken, if you know it is a naturally presented whisky, then colour can start to speak to you - this was not a slight on Mr MacLean, who is wonderful!
High strength alcohol holds flavor in better? That’s a very bold statement. I think the experience is different and favorable for some, but not just simply better. Carefully proofing down can unlock different and interesting flavors that otherwise you wouldn’t find. Like adding a drop to your glass. Their target audience might prefer “unadulterated”..which I get. That said..I also believe whiskey should be palatable and pleasant.
High strength alcohol holds flavor in better? That’s a very bold statement. I think the experience is different and favorable for some, but not just simply better. Carefully proofing down can unlock different and interesting flavors that otherwise you wouldn’t find. Like adding a drop to your glass. Their target audience might prefer “unadulterated”..which I get. That said..I also believe whiskey should be palatable and pleasant.
Problem is when the multinationals proof down it’s not just about watering down , it is almost invariably accompanied by chill filtering , which removes elements of the taste. - I suspect that is what Charlie is saying , indeed he tells you to dilute. I have heard that the master blenders often water back in increments to 15 / 20 % to unlock as many flavours as possible
All the faty acids and esters from the wood(cask) is disolvable in ethanol (alcohol) thats what he is saying. And corectly. Hence higher alkohol strength more flavor pr volume. Wood flavor ( esters/ aminoacids) does disolve very litle in water.