Tasting Whiskey

I recently got my hands on a pretty little bottle of The Macallan 'Whiskey Maker's Edition' Single Malt Whiskey. I thought it was about time I learnt how to drink and appreciate a fine scotch. 

Single malts have been my drink of choice for a few years now, I have always had a bottle of 12 year old Glenfiddich in close proximity. When I hit the town, Scotch and Soda is my choice of drink. I think not having the sugar content of post-mix with a spirit really helps the head in the morning (though this is probably just a placebo). 

Drowning out a whiskey with soda is of course not the way to appreciate it. Following Richard Paterson's (Master Blender at Whyte & Mackay Distillery) directions, myself and flatmate Jamie set out to be cultured in the art of drinking a whiskey.

Firstly, Instead of using a rock or tumbler glass to drink from, find a 'nosing glass'. A glass like a brandy ballon or a copita that concentrates the aromas of the spirit. The best we could find were the glasses above.

Second, pour the scotch. Give it a thorough swirl by the stem of the glass to make sure the inside is close to entirely coating the inside of the glass so as to allow more aromas to be released. You are supposed to discard the first pour as to remove any previous smells, but seriously, fuck that.

   

Next, you must dilute the scotch. Jamie was horrified at the concept, but I assured him that it was only to allow for notes and flavours that might be lost to the initial intensity of the straight spirit to appear (I didn't really, but it is the truth). You must dilute the whiskey with water to around 35% Alcoholic Volume as it is the ultimate intensity for whiskey tasting. 

     

On a side note; the water should be at room temperature or slightly under (remember it has it's origins in a pretty damn cold country). Dip your finger into the water pourer to ensure it is just right (or just make sure it's the cold water tap you are pouring from)! 

Next is the smelling section. Give the whiskey another swirl and bring the glass right over your nose so as it is actually inside the glass. Take a relaxed breath to take in the aromas slowly. 

Bring the whiskey back down. Swirl. 

Bring it back to the nose and sniff again. Repeat this four times. The aromas that I could distinguish (I obviously don't have the experience to truly account for all the aromas) were dried fruit and a smokiness that apparently can distinguish the age of a Scotch. 

Next is the tasting. Slowly gather around half the spirit in your mouth without swallowing it.   Let the different flavours develop in mouth for a while before drinking. After the initial intesity of the spirit, it is amazing how it can transform to give you more delicate flavours which I definitely experienced. Repeat on the second sip while confirming the flavours that you have decided on.

This was a nice way to begin drinking the Scotch. I don't think I have the patience to fully appreciate the technique but it is definitely something worth trying if you come across a nice bottle of Whiskey or any other spirit for that matter. 

I would like to try my hand at some proper wine tasting in the not too distant future. Perhaps F.A.R.C. could make this an event for the whole club. We could perhaps try our hand at some wine and cheese pairing or something along those lines!