Scotch Whisky can be a difficult drink for us North Americans to get into.  When I was younger (how I long for those days) I perceived Scotch being a drink for mature whisky connoisseurs.  Where rye and rum were often served as mixed drinks with cola or ginger ale, Scotch was not. If it was mixed with anything it was only water or maybe soda water.  Many people like myself interpreted this to mean that Scotch Whisky was not for the faint of heart and you must be prepared for a strong flavoured throat-burning drink.

Another intimidating factor is the hard to pronounce names.  With names such as Bruichladdich (Brook laddie), Craigellachie (Craig alecky), Glenmorangie (Glen maw ruhn jee) and Laphroaig (Luh froig), it can be very intimidating to try and pronounce them for fear of stumbling over the names or mispronouncing them entirely.

Though an acquired taste, Scotch is a very simple straightforward drink that is usually served in any of four ways

• Neat
• With water
• With ice
• In a cocktail

Neat

Drinking Scotch neat means drinking it with nothing added.  To get the most benefit, the Scotch should be served in a whisky snifter at room temperature.  A whisky snifter has a large bottom that tapers toward the top like a tulip to trap the whisky aromas in the glass and concentrate them all in one place.

Single malts or blends can be drunk in this manner.

With Water

Adding a splash of water will unleash new whisky flavours while decreasing the intensity of the alcohol. Water chemically suppresses ethanol molecules (alcohol) as well as the flavours extracted from the wood barrels. Water decreases the effects of less desirable, immature aromas.

Cask strength or barrel proof whisky will generally have a higher level of alcohol by volume.  In such situations, by adding a couple drops of water, the flavour can be improved and more enjoyable.

Depending on how the whisky was filtered water may give the whisky appear hazy. However, there is nothing wrong with a hazy whisky and it won’t change the drinking experience.

With Ice / On the Rocks

There are those whisky enthusiasts who will scoff at the idea of chilling your Scotch and diluting it with melting ice. However, for those still developing a taste for whisky, ice can be very beneficial.  Cooling a dram depresses dominant alcohol flavours and aromas, making the drink more palatable for some. However, it will also lessen some of the flavours that make Scotch taste like Scotch. The increased flavours from adding water are lost as the low temperature nullifies any flavour gains.

If you use ice be sure to use large cubes that will slowly melt and take up the majority of space in the rocks glass. That way you get the chill without diluting it so much that it becomes unrecognizable as Scotch.

In a Cocktail

The classic example of a Scotch Whisky cocktail is the Rob Roy, which is essentially a Manhattan that substitutes Scotch Whisky for Rye Whiskey. The cocktail was invented around 1900 in New York’s Waldorf-Astoria.

According to mixologists, Scotch may be used in place of other whiskeys in cocktails such as the Boulevardier, Old Fashioned, or Mint Julep.  Who knew?

Sláinte mhaith