whisky

This is a good time of year to have a whiskey tasting party. A whiskey tasting can be done in a couple of different ways. The simplest method is to just get a few bottles together and let everyone help themselves while they sit around and chat about the ways of the world. However, it can be more interesting if everyone is tasting together and there’s a progression of styles to sip from. This technique is similar to that of a wine tasting party.

*Photo credit: southerndrinkingclub.com*

If following the second approach, first determine how many people will attend and then how many whiskies you want to sample. If everyone is tasting the same whiskey at the same time it is probably best to keep the number of attendees to under a dozen. This will make it easier to keep organized and maintain a well-structured group conversation about each sample.

When deciding on which whiskies to try, you could follow a specific theme or make your selections based on ones you personally enjoy. The experts suggest that the number of whiskies should range from five to eight with each pour being about ½ an ounce. Following this guideline, you will only require one bottle of each whiskey. Depending on your approach, you can either provide the whiskies yourself or ask each guest to bring a bottle.

Regarding the number and type of glasses to use, some enthusiasts only use snifter or Glencairn style glass but white wine glasses with small to medium bowls work equally as well. Your guests only need a glass or two at a time, so you can either dispose or finish the remains after each tasting, rinse out the glass and proceed to the next. This saves on glassware plus the clean-up time afterwards.

Allow people to taste each sample first without adding any water. Then give them the option to add a couple of drops of water to see if that affects the taste. It is a good idea to provide a pitcher of filtered or bottled water served at room temperature and liquid droppers, which can be obtained from most pharmacies. When adding water, it is important not to dilute the whiskey, thus no more than a teaspoon should be added. Whiskey flavours are easier to identify as you lower the relative alcohol content, thus diluting your whiskey a few drops at a time helps open up new flavours to experience.

On the topic of water, each participant should be provided with drinking water to cleanse the palate between tastings, as well as to keep themselves hydrated. Crackers or plain bread, such as a baguette are also good ways to cleanse the palate between tastings.

It is a good idea to have a container available for your guests to pour out whiskies they don’t care for. The goal here is to experience a range of whiskies, not encourage anyone to drink something they don’t like.

The best way to progress through a tasting is to sip the lightest whiskey first and end with the richest and/or most heavily flavoured/smokiest one. As host, it’s a good idea to taste everything yourself prior to the event in order to know which order the whiskies should be served in. Keep in mind that lighter coloured whiskey doesn’t necessarily mean it is lighter in flavour.

If you decide to select your whiskies using a theme, options include selecting by country, such as all American, all Irish, all Scottish, all Japanese, etc. Another option is selecting all single malts, whether from Scotland or a selection from different parts of the world. Comparing whiskies of the same age or from a single region are a couple of other options.

When it comes time to sample each whiskey, begin by “nosing” or smelling the whiskey. When it comes to tasting, hold the first sip in your mouth for several seconds before swallowing. On subsequent sips, concentrate on discovering the flavours and aromas. Then after adding a few drops of water explore the flavours again.

With all the discussions, nosings, water additions and subsequent re-tastings, you can expect to spend at least a couple of hours exploring your selections. Most importantly, the experience should be enjoyable for everyone. It’s a bonus if either you or your guests discover a new favourite whiskey along the way.

Sláinte mhaith

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

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