วีดีโอ

Just got the 3rd edition yesterday! I am looking forward delving into it!

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.

The world of whisky has changed SO much over the past decade and continues to change it must be very difficult to be a whisky writer. I always double check resources as even distillery websites aren’t kept up to date. I’ve been to Scotland 4 times and visited 49 distilleries and what I’ve seen is sometimes in conflict with what I’ve read.

does it cover American and Indian Single Malts?

Can't wait for "World Atlas of Whisky - Mach II" to come out in a few months! A perfect present for any whisky drinker, and just in time for the Holidays!

Great video with great information. Thanks for doing this. Have already ordered my copy.

Hi I want people to really see it And subscribe and like the video

Looking forward to finish the CSP-Program! 👍🏼

I see the video s everyday I am preparing to get there

Thanks brother Your this video Helped me in my CSJ I am great full to you All the best

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

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.

I will see my Judges and my fellow contestants in Texas It will be a wonderful experience God bless you all

Super proud of my good friend Nik! Way to go bud!!

I have a couple of personal goals to get to - exciting

Definitely the council has given me A new life And possibly a career A new prospective of looking at whisky Totally amazing One has to be at the masters To really understand What I am saying

It was wonderful to see my judges again I have missed you all so much

well, i now have a new personal goal to work towards!

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.

How long does it typically take for a whisky to get its color from the cask? I was at Westland in Seattle. Their Flagship American Whisky was aged four years total. It started in american white oak, then moved to with an ex sherry cask or then to an ex bourbon cask. Three casks over 4 years total. They wouldn't say how long the whisky was in each cask. The dram was very dark. They were very mum when asked in-depth questions, or maybe they didn't know the answers.

Great video, very instructional. Just what I needed.

Loved this.

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

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

Thank you for the video. A helpful guide to prepare for competitions.

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

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

Thank you for all information you provided. I was really impressed with the presentation format also it would be awesome if you could create the whole series about production and profile details of the important distilleries. Best wishes and cheers

Great overview. I have been looking for a foundational intro to Whisky and blind tasting for ages. Do keep these coming.

Very helpful as well as interesting

Nicely done, sir!

I’m starting my journey with the CoWM and visiting Scotland in 6 weeks to visit 12 distilleries :) thank you for the informative video Adam.

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

Loved the video. Thank you for the tasting walkthrough and the first half's knowledge on distilling and history.

❤

I’ve been REALLY hoping you’d post this video!

Awesome vid, thank you. Subscribed.

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

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.

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

i can see an Indri behind you

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.

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

Uouh, what a really interesting initative! Thank you!

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

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

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!

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

Wonderful! Made my whisky evening.

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