Whisky U - How to make Scotch Whisky Tasting Notes
ฝัง
- เผยแพร่เมื่อ 13 ก.ย. 2010
- If you like what you are seeing on the channel we would love to get out and kick video production into full gear. You can help by becoming a sponsor for $5 per month. Check out the benefits by clicking on the link. / singlemalttv SWAG ALERT
Malt Whisky by Charles MacLean a must have edition for your whisky library
amzn.to/2S4JFu9
How to keep a record of your whisky experiences is the topic of this segment. Charlie MacLean talks us through the process of making detailed tasting notes. - แนวปฏิบัติและการใช้ชีวิต
this guy has the voice of god.
You've inspired me to start my own tasting and appreciation notes. I bought the proper glass and picked up a nice Macallan 10 yr single malt but I realized my experience will be incomplete without a monocle of my own.
this killed me
i would love to have this guy as a professor. i could listen all day
I love this guy. Knows what is talking about. Not snobby, and very thorough.
I want a glass of this guy's voice.
I want to start drinking whisky! No, I want to drink whisky like Charlie, preferably with Charlie.
Don't pay too much attention to the colour of a whisky unless you know that it has no additional caramel (E150a) added. Most distilleries add E150a to lure the customer into thinking it is an old and mature whisky. Look out for the magic words 'natural colour' on the label of a bottle - in this case it actually makes sense to describe the colour of your dram.
All of these videos have been extremely instructive. Thank you very much for posting these.
I really like these clips... I could spend hours watching Charlie MacLean and (especially) listening to him. But I would like to add the probably most important point for tasting whisky (and appreciating it): Take your time. Take as much time as you can.
Keeping notes is a good idea. You will remember where you are eight hours later.
You're doing it all wrong! First you swirl it around bring it up and say, hello. Then you bring it back up and say , how are you? Quite well ....... thank you very much;'D
I don't even drink , but for some reason I find scotch extremely interesting! Appreciate it!
well, that's drinking whiskey like a sir. you don't necessarily need to be a sir to enjoy good whiskey, right?
Ch33no Haha..you forgot to clean your glass mate.
Hirak Bhattacharjee hahaha yeah throw it on the floor.😂😂😂.
His description of "Christmas Cake" is where you as a "novice" can understand perhaps! I enjoyed it very much!
Tommie
I recently purchased a Duncan Taylor 43-year bottling and noticed after leaving part of a dram covered for 12 hours the nose had changed quite dramatically. Very fun thing to do.
Ardbeg is good. I'm a Bowmore man myself. If you're an Islay fan, you're alright with me
@Kaiser333333 Certainly a nicely balanced whisky. Thanks for your comment.
@Thomas Barger, the man never did imply that the drink has any ageing relation to Christmas cake, he simply stated that the taste was present in the palate .
I really like this guy.
I've noticed that if you keep the glass you used unwashed for a day or so, you can often smell the wood of the barrel they used.
informative, unpretentious, and fair. though i dont like to add water to my whisky, i find it does things to the finish that are unforgiveable. there are some whiskies that certainly do change with the addition of water, but i like a whisky as it, warmed in my palm in a glencarin glass and savored at any strength.
thanks or the tips but hope I will wake up for work tomorrow haha
Ha...we'll be sure to let Charlie know...he can send you some tips. It is excellent to record. Cheers.
if charlie could bottle his voice.. it would score a 100 out of a 100!!......add the monocle, pure perfection!
I'm after a nice good brand of whisky in witch I can store away for a special time
he can be good voice actor
The colour is really only interesting if the whiskey has no colorant added; the dreaded E150a. Probably all blends and most if not all of the large single malt distillers use colorant. The trend is, however, and thankfully so, towards less use of colorants and also of the flavour-stripping chill-filtration. Since the distilleries which don't use colorants are proud of this fact, they will clearly state it on the bottles, whereas those who do add colorant and/or chill-filtrate will not make statements about this (this refers to the US market; I believe that in the EU regulations mean the distiller has to declare additives like colorants. Adding colorant to Bourbon is illegal, I believe). Anyway, my point is that the colour often tells you nothing.
what's an example of a whiskey that doesn't taste like shit the following morning?
Ardbeg Uigeadail, that is all you need to know about whisky :)
@HMM WHO, there's no shame is adding water to most whiskeys, my friends and I drink most whiskey exclusively with a dash of cool water. Burning is unpleasant, no matter what the snobs say
A couple of things I find useful -
firstly don't drink whisky when you are thirsty, it tastes better when your mouth is not dry
start with something cheap but drinkable which will prime your palate
After swallowing, breathe in through your mouth quite sharply and free the vapours in your mouth, you can also squeeze the flavour in your mouth.
sounds English with Scottish notes on certain words
I'm about to do this with Jameson and be a classy son of a bitch
yeah...i have little disagreement there... dont judge a whiskey by its color!!! most have E150 (caramel coloring) so the color will tell you less than you think... the three main things are
Nose, Palate, Finish...
Interesting - however it is a myth that tastes are confined to certain parts of the tongue
This is a great video, scotch is an amazing drink, and that is a great mustache. But 'Christmas cake...moist Christmas cake?' Is this really necessary for a spirit. At what point in history was scotch fermented with holiday cake? You may a well compare the flavor to unicorns and treasure trolls.
if you have a mustache like that, whatever you're telling must be true and important. mr. maclean is not an exception.
Thomas Barger The point is to describe what the flavors remind you of, not meaning this was ever added to the whisky. Nutty is another description often used-and no, there are no nuts either in the whisky.
the color cames from caramel as chrissept21 said. A 50 y.o. whisky without caramel has a pale amber color.
it wouldn't be pale amber like a 10 year, it would still be a lot darker, and depending on the cask it's aged in, if it's aged in sherry casks, it would most likely be much darker.
good example of how a really old whisky wouldn't be pale color is like G&M Glen Grant 50Y, it's unchill filtered and no color added. Dark color compared to something like a Glencadam 10 which is a pale straw color.
Not necessarily true. I have a 37 Year Old Glen Grant that was matured in a sherry cask that is natural color and it is a deep, dark mahogany. The natural color of a whisky will depend on the cask (first fill, second fill, etc.), American oak, European oak, ex-burbon,, ex-sherry, wine finished, and how long the whisky is matured. In short, it is a combination of these things.
physiologically speaking, taste localization on the tongue is no longer accepted as accurate. great video, thanks for the intro!
No matter what is the type of whisky I’m drinking; it’s always the same!
He’s talking about the smell of fruits and smoky woods when all I smell is burning alcohol!
Do I have a problem or anyone agrees with me?
Sorry we just found your comment. All these descriptors are really meant for the Master Blenders. To be honest most of us cannot discern all these flavors. The Master Blenders rely on tasting notes that are extremely detailed so they can accurately maintain consistent flavor profiles and avoid flavor drift over many years. All the notes from skilled taters like Charlie are saved so , for example, each time a batch of Macallan 12 yo is made, the notes will be assessed then a blind sample sent to the tasters and the Master Blender will see if the notes compare. Hopefully they do and the flavor has been maintained.
@@SingleMaltTv why would you say that? Speciallly in a whisky Ed channel! Almost anyone who takes an interest can discern smells and flavours in whisky they just need guidance. I can and I'm barely starting in the world of whisky. Blenders don't have a different anatomy they just have experience and an inclination to the trade.
Maybe try not getting your nose so deep in the glass. Plus don't stir it, don't ad ice. Having two different ones in front to compare helps to find nuances and pick up flavors. Once your nose understands what to look for you are on your way! For example the first time I did it I bought a bunch of samples of the ones I could get my hands on (which are not many where I live). I had never realized Jonny Walker black was smoky untill y tried next to a Glenfiddich or a glenfarclas, for example.
color doenst tell anything! most of the whiskys got caramel in them!!!
It's annoying and disingenous that those involved in the industry fail to mention e150 caramel colouring.