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06-11-2012, 03:57 AM
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Read part one of this series here. Whisky -- it’s not just delicious, it’s for everyone. Visit Scotlandand you’ll see how seamlessly the delicious golden drink is integrated into theculture there. Here’s a few more pearls of smoky wisdom directly from thehooch’s home.There’s lots of ways to drink it, but one we particularly recommendYou can do whatever you want with your Scotch. You can drink itwith soda, with crushed ice. Heck, you can even pour Coke into it (if that’s whatfloats your boat). Don’t let anyone tell you there’s a “right” wayto drink Scotch, especially if they’re acting all purist about drinking it neat.However, there is one way we recommend, and it comes straight from David Stewart,Balvenie’s Malt Master. He’s the guy who’s spent over 50 years sniffing,tasting and mixing together Balvenie’s casks in order to producer its signaturebottles. He’s basically the Obi-Wan Kenobi of whisky, and so when he says he drinksit a certain way, we listen.What Stewart does is add a little water to thewhisky, which is pretty much the way everyone drinks it over there. There are oftenpitchers or even little taps on the bars for that very reason. But he adds more than thestandard few drops; the preferred Stewart whisky to water ratio is 2:1. It’s worthtrying, as it really opens up the flavor of the drink. You see, particularly with a stronghooch like cask-strength Scotch (which we mentioned in the first part of this series), thetaste of the alcohol itself -- ethanol specifically -- can overwhelm the subtler oaky andsmoky flavors of the whisky. Diluting it a bit allows you to experience the whisky in itsfull woody glory.Booze comes from boozeWe’vealready learned (http://www.askmen.com/fine_living/wine_dine_archive/whisky.html) that whisky is basically distilled beer, but only about 30% of a givenScotch’s taste comes from the malting and distillation process. The remaining 70%comes from the aging process. The clear spirit is poured into barrels and then aged foryears -- usually at least 12, but sometimes for decades more.It’s thebarrels themselves that give the liquid its color, ranging from golden to dark amber, andof course, its flavor.Different barrels give different results, and what oftengives a Scotch its distinctive flavor is what the barrels were used for before they storedwhisky. Distillers use casks that had previously aged bourbon, sherry, port and even rum(in the case of Balvenie’s Carribbean Cask line). In many cases, the spirits will beaged for 12 years in whisky oak casks and finished for about another six months in another“flavor,” like sherry (as is the case with Balvenie’s Double Wood),giving the drink a subtle new flavoring.Whisky drinkers are promiscuous (though not necessarily the way you think)On a tour of Duncan Taylor, an independent bottler in Speyside, we heard a funny termapplied to whisky drinkers. That word was “promiscuous,” and it didn’trefer to Scotch enthusiasts’s sexual proclivities after a few too may drinks(although that may also be the cause). No, it referred to the fact that while many Scotchenthusiasts may have favorite drinks, they’re not bound to the same kind of brandloyalty as, say, smokers or cola drinkers. With hundreds of varieties to choose from,there’s no reason to commit to any particular brand or bottle for life. In fact,that’s one of the fun parts of whisky enthusiasm. There’s almost aPokemon-like “gotta catch 'em all” aspect to drinking Scotch. And while pricescan sometimes be steep, there are plenty of affordable options, and a bottle of the brownstuff will most likely last you much longer than a similarly priced bottle of wine, whichyou can kill over a meal.If you’re in the mood for something sweet andhoney-tasting, try the Balvenie Double Wood. Want something subtle and smooth with hintsof vanilla? The Glenfiddich 15 Year is a particularly nice choice (and in our opinion, ahuge leap over the 12 Year). Want something smoky, peaty and rugged? Try a bottle from theisle of Islay, like Bowmore or Laphroaig, which can taste like drinking liquid oak (in agood way). Recently, we sampled a bottle of Ardbeg, also from Islay, that was so dark andsmoky it stopped us in our tracks. It was almost bitter. The point is, whisky flavors andexperiences vary widely with region, distillery, even by the kinds of wood used.There’s plenty to explore and no real “wrong” whisky to try. Figuringout which kind suits your tastes is really just part of the fun. Continue Reading (http://www.askmen.com/fine_living/wine_dine_archive/whisky-part-2.html)
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Read part one of this series here. Whisky -- it’s not just delicious, it’s for everyone. Visit Scotlandand you’ll see how seamlessly the delicious golden drink is integrated into theculture there. Here’s a few more pearls of smoky wisdom directly from thehooch’s home.There’s lots of ways to drink it, but one we particularly recommendYou can do whatever you want with your Scotch. You can drink itwith soda, with crushed ice. Heck, you can even pour Coke into it (if that’s whatfloats your boat). Don’t let anyone tell you there’s a “right” wayto drink Scotch, especially if they’re acting all purist about drinking it neat.However, there is one way we recommend, and it comes straight from David Stewart,Balvenie’s Malt Master. He’s the guy who’s spent over 50 years sniffing,tasting and mixing together Balvenie’s casks in order to producer its signaturebottles. He’s basically the Obi-Wan Kenobi of whisky, and so when he says he drinksit a certain way, we listen.What Stewart does is add a little water to thewhisky, which is pretty much the way everyone drinks it over there. There are oftenpitchers or even little taps on the bars for that very reason. But he adds more than thestandard few drops; the preferred Stewart whisky to water ratio is 2:1. It’s worthtrying, as it really opens up the flavor of the drink. You see, particularly with a stronghooch like cask-strength Scotch (which we mentioned in the first part of this series), thetaste of the alcohol itself -- ethanol specifically -- can overwhelm the subtler oaky andsmoky flavors of the whisky. Diluting it a bit allows you to experience the whisky in itsfull woody glory.Booze comes from boozeWe’vealready learned (http://www.askmen.com/fine_living/wine_dine_archive/whisky.html) that whisky is basically distilled beer, but only about 30% of a givenScotch’s taste comes from the malting and distillation process. The remaining 70%comes from the aging process. The clear spirit is poured into barrels and then aged foryears -- usually at least 12, but sometimes for decades more.It’s thebarrels themselves that give the liquid its color, ranging from golden to dark amber, andof course, its flavor.Different barrels give different results, and what oftengives a Scotch its distinctive flavor is what the barrels were used for before they storedwhisky. Distillers use casks that had previously aged bourbon, sherry, port and even rum(in the case of Balvenie’s Carribbean Cask line). In many cases, the spirits will beaged for 12 years in whisky oak casks and finished for about another six months in another“flavor,” like sherry (as is the case with Balvenie’s Double Wood),giving the drink a subtle new flavoring.Whisky drinkers are promiscuous (though not necessarily the way you think)On a tour of Duncan Taylor, an independent bottler in Speyside, we heard a funny termapplied to whisky drinkers. That word was “promiscuous,” and it didn’trefer to Scotch enthusiasts’s sexual proclivities after a few too may drinks(although that may also be the cause). No, it referred to the fact that while many Scotchenthusiasts may have favorite drinks, they’re not bound to the same kind of brandloyalty as, say, smokers or cola drinkers. With hundreds of varieties to choose from,there’s no reason to commit to any particular brand or bottle for life. In fact,that’s one of the fun parts of whisky enthusiasm. There’s almost aPokemon-like “gotta catch 'em all” aspect to drinking Scotch. And while pricescan sometimes be steep, there are plenty of affordable options, and a bottle of the brownstuff will most likely last you much longer than a similarly priced bottle of wine, whichyou can kill over a meal.If you’re in the mood for something sweet andhoney-tasting, try the Balvenie Double Wood. Want something subtle and smooth with hintsof vanilla? The Glenfiddich 15 Year is a particularly nice choice (and in our opinion, ahuge leap over the 12 Year). Want something smoky, peaty and rugged? Try a bottle from theisle of Islay, like Bowmore or Laphroaig, which can taste like drinking liquid oak (in agood way). Recently, we sampled a bottle of Ardbeg, also from Islay, that was so dark andsmoky it stopped us in our tracks. It was almost bitter. The point is, whisky flavors andexperiences vary widely with region, distillery, even by the kinds of wood used.There’s plenty to explore and no real “wrong” whisky to try. Figuringout which kind suits your tastes is really just part of the fun. Continue Reading (http://www.askmen.com/fine_living/wine_dine_archive/whisky-part-2.html)
http://www.askmen.com/fine_living/wine_dine_archive/whisky-part-2.html ( More...