Scotch

Aric

Two golden rules.

1. Always add about 25% water. You can vary the amount to suit your tastes but water helps release the flavour of a good malt. In Scotland they use local water, but filtered water or any bottled water is OK.

2. NEVER PUT ICE IN IT. You will taste the ice over the whiskey. If you want to test it for yourself, pour two glasses, one with ice and one without.

One mouthful of each will soon tell you which is best.

Finally, experiment, there is always a better brand than the one you have just drunk. I have over 70 bottles at present which is plain stupid, but if I see a malt, I always buy it, ready for another day.

It is damn good for making the music sound better.

Regards

Mick

Thanks Mick.

Can I expect adding some water to lessen the acerbic bite somewhat?

I did see on some Scotch site not to add ice, but only water...which is kinda funny when you think about it.

Do you remember your first impressions when you tried Scotch for the very first time? I like Bourbon now, but I remember thinking it fairly awful when I first had a sip.

Aric

Aric

Whisky should be drunk at room temperature. Ice is basically artificial and scresw the taste up.

Water will smooth the taste considerably.

Simple test is to give it a try.

Regards

Mick

I presume Aric that you have tried Bourbon, Jack Daniels etc?
The range of Scotch whisky is enourmous and if the Dalwhinnie is a little firey for you, there are others to ease you in nicely. You might want to try an everyday lighter whisky as your first bottle to get you into it. Don't worry, once you are hooked there is no going back, so it will all get consumed eventually. I don't know the prices you pay over there, but suspect it isn't too different from us, maybe even a little cheaper. If you can get a cheap bottle of Aberlour for instance, it might help you as an introduction. They are all different and Talisker for instance, in your case, would rip your throat out
I don't personally add water, but the Scots mostly do to release the flavour. A teaspoonful is more than enough, but you should experiment. What you are doing is unsettling the consistency so it juggles itself around, waking it up - but you are NOT WANTING TO DILUTE IT. It depends on your mood and the conversation you are having; warming by the fire, mellow mood - drink it neat. For a good discussion/argument, liven it with a touch of water. No really. It isn't just a drink, it's a whole new world in there. 25% sounds too much to me, but Mick is a seasoned whisky man, so there you go. We all have our preferences. Maybe that explains why Mick is so argumentitive
Enjoy.

Here in Italy there's not such culture about scotch, bourbon or whisky.
Personally i like wines and some friends of mine produce a little quantity every year.
But, sometimes, if i fell in the mood to get really drunk and to leave thoughts behind i like to have "some" Southern Comfort with no ice in frozen glass.

Please tell me: which kind or mark of Scotch would you gift to a very good friend?

Hick!

Aric

Agree 100% with Mick regarding the water. I tend to "cut" up to 25% with water. This will depend on the bottled strength of the whisky (which can vary from 40% to 57.1% or above - UK strength figures (80 US PROOF to around 100 US PROOF) The local quality here is great although I would strongly recommend "Malvern Still" if you buy a bottled water. Evian, etc have far too high a mineral content for the palate.

Cutting the whisky will help with your "swallow". Then the whisky will make a very pleasnat journey to your stomach where you will enjoy a long and lingering finish.

Temperature is also vital. Room temperature rather than body temperature and NEVER over ice.

Nosing the whisky is also a vital part to the process. Using a good nosing glass, swirl the whisky to release some vapour and take a deep, slow sniff. This will alert the senses to what comes next - the tasting.

Another thing to remember is that whisky should be stored properly. Preferably in it's own bottle, upright and in the dark. Please do not decant into a crystal decanter and have sitting on the sideboard - it may look like a symbol of wealth but all you achieve is a breakdown of the whisky through UV exposure. Stored properly, an open bottle can last a VERY long time in storage so don't feel you have to finish one bottle before trying another. Some of the fun is having a few comparative drams !

I have around 30 bottles open of varying styles and expense. Cheapest is around £25 up to some "serious" collectible" bottles that I have in duplicate. There is no snobbery in drinking whisky, just devine pleasure in the right circumstances.

Also remember that there is no "right" whisky - only the one that suits YOUR palate best. That whisky will change with the weather, your mood and the company you are in.

Altogether a most sociable drink and one you should never abuse - it hits back, HARD !

My current favourite drams (this week !) are 25yo Aberlour 1964, Glengoyne 21yo and 18yo Highland Park.

I only drink one blended whisky - JW Gold Label.

Gianluigi

If he / she is a VERY good friend you will know what their favourite is and that is the bottle to buy !

There is also a very fine whisky culture in Italy - you just haven't found it yet !

Nice to see you enjoying one of our finest products, Aric. There's nothing to beat it if you're in the mood. I think the most important advice though is to drink it exactly how you like it best. I usually drink a malt neat, with the glass having sat in my hand for a few minutes to raise the temperature a bit. A blend however I usually drink with ice. I enjoy the contrast between the coolness of the liquid and the warmth of the flavour. However sometimes I'll put ice in a malt or take a blend neat. I'm totally outrageous, me.

It all depends on my mood. I never take water though. I just don't like what it does to the taste.

I'll agree with Mick though. It tends to improve a listening session no end, no matter how you take it.

Rasher,

Actually, Jack Daniels is not a Bourbon, it's a whiskey. A bourbon is a whiskey, but not necessarily the other way 'round.

Living in Kentucky - where over 95% of the Bourbons are created - I have had a few. Labrot & Graham's Woodford Reserve (very cool factory tour too I might add) is probably my favorite...especially neat. Although sometimes I like to add a little ginger ale and for this you don't want to waste Woodford. Makers Mark is better suited for that.

Jim Bean is quite popular amongst some crowds, but I think it's a pretty poor bourbon. Burns like hell and the after taste really isn't pleasent.

Judging by the prices at my local liquor store, Scotch is typically 125-150% more than Bourbon. Part of this may have to do with state taxes and living in Kentucky etc.

quote:

If he / she is a VERY good friend you will know what their favourite is and that is the bottle to buy !

There is also a very fine whisky culture in Italy - you just haven't found it yet !

My very good friend is not use to drink scotch. This would be an exeptional happening.
I live in the most wine productive area in Italy.
Here we're use to drink wine because it comes from a very ancient culture.
Just like beer in Germany and ....scotch in scotland.
I've not such perception of whisky culture and usually i see people buy the stuff they see on advertisements.
Anyway............a good label at good age in your opinion?

Thank you!

long-time-dead & Mick

I plan on doing some experimenting tonight

Unfortunately, for the moment, I don't live with my kit, so I won't be able to comment on how it improves the music.

I'll get a bottle of water and try a few different percentages.

One thing I did last night that it seems I should not have done, was cool the glass (a whisky glass) in the refrigerator prior to consumption. I obviously won't do this again.

Gianluigi, this might help with your thirst for knowledge.

Aric,

Don't forget that there is also Irish Whiskey to consider. I enjoy the occasional Bushmills Original or Black Bush, both of which are blended whiskeys.

Bushmills claims to be the "Worlds Oldest Whiskey Distillery" based on the undisputed fact that a seven year licence to distill dating from April 20th 1608 is attributed to the distillery.

Sláinte!

Brad

I like Laphroaig, which is an Islay malt, and very peaty it is. It is odd how somthing with such a strong taste such as Scotch can have so many varieties that can be told apart, as you would have thought the strength would overwelm the pallete, and make them all taste the same.

I would say that in Scotch terms, I am only an amateur at the tender age of 27. But to date, Laphroaig is the only malt I like, and I really do enjoy it.

I find that all the blends I have tried just have a harsh burning taste, wit the exception of Jonny Walker black lable, wich is quite nice wth one ice cube.

My other favorite whisky drink is the whisky sour, I had y first one of these in bugsys bar in Prague,which is a cocktail bar that is stuck in the 1940s, with beautifully turned out bar staff, and whilst it prices out the beer tourists, by london prices is not so bad.

Theirs was a proper Whisky sour made with egg white, served in a small flute that has been sitting in the freezer all day.

This drink should be made with Jim Beam or Makers Mark, in my opinion, and shaken over ice befor being poured through the sieve in the cocktail shaker into the cold glass, ie, served v cold, but with no ice in it.

You can drink quite a few of them before you realize you can no longer walk, but I think the combination of lemon juice and sugar syrup must be bad for the teeth.

Simon

I just like Malt's!!
From the light Lowlands to the heavy Islays and all in between.
I haven't yet found one I dislike, but I'm prepared to continue my one man quest in the name of science just in case there may be one out there. Unlike the advice, generally given here and I must say in Scotland [it has caused me a few headaches with friends North of the Boarder] I prefer my Malt's "neat" the only addition I would have was a drop more Malt
But the Best advice that could be given is,
just ENJOY!!
oldie.

Gotta disagree about the water, Mick. As a member of SMWS, the official advice is 'add water if called for' - and that's not a rule but a guideline.

I only ever add water to the younger casks. Older casks don't need it, though it has to be said they can take it. Homogenised consumer malts generally already have water added to take them to a standard ABV. To go beyond that results in a diluting of the flavour and intensity IMHO.

John

On the subject of enjoying whisky, ages back someone recommended a Reidel whisky glass and having acquired one, I now side with that recommendation. Everything else is still fine, but there's a certain something about the way the whisky is delivered onto the tongue that puts the Reidel ahead. Dunno why that should be but that's my experience.

Favourite whisky of the moment: probably my 1973 Highland Park cask strength, a SWMS special and enjoyed only on very special occasions. I've about 15 bottles in my stash (limited by decree of SWMBO) but one of these days I'll start a second, illicit stash and get some more interesting malties in...

John

It's great in freshly made coffee (only the best mind) innit.

Fritz Von I used to be able to jump into a barrel of eggs (standin jump like) without even crackin a shell, I could have made a mint had I been bit more shrewd !

Never really been a fan of whiskey (or any other spirit actually). I'll have to try a good one (not too expensive mind) one day soon to see if I can aquire the taste for it.

Any recommendations for a novice?

quote:

Originally posted by Stephen B:
Never really been a fan of whiskey. Any recommendations for a novice?

Yes Stephen. Whiskey is Irish or American, and Whisky is Scotch.

Forget it completely and drink/learn about fine Calvados instead, innit.


Fritz Von Far more civilised

quote:

Yes Stephen. Whiskey is Irish or American, and Whisky is Scotch

I'll never be able to remember that.

Is Bells any good?

long time dead has listed his current 3 favourites, what about the rest of you Whisky drinkers doing the same.

Mine are
Macallan 18 year old
Cardhu Single Malt
Glendronach 12 year old

Regards
Clive

Very nice Clive.

Rasher - respect !!!!

Hi praise from a fellow Celt north of the border

Regards
Clive