Whiskyfun.com's Peat & Jack

PETE McPEAT AND JACK WASHBACK - May 28, 2007

The Classic Malts

The Six Classic Malts of Scotland have been carefully selected to best represent the malt whisky producing regions of Scotland. Each is unique as a result of distinct water supplies, barley and distillery still formations and together they embrace the full diversity of regional tastes and styles.

The six main whisky producing areas which distil malt whisky are influenced by their specific location and traditions. The island malts from Skye, Jura, Mull and Orkney are characterised by a peaty, smoky nose and flavour. The island of Islay, off Scotland’s west coast, is home to many distinctive malts, with the sea air and peat combining to create the distinctive Islay tang found in many blended whiskies. The Highlands are the biggest malt whisky producing region and offers the widest variety of malts. Northern highland malts are generally sweeter and have more body than their lowland relations. The malt whisky produced in the Lowlands has always been lighter and drier in character than that from the Highlands, which is why these malts make such excellent aperitifs. Speyside malts are the sweetest whiskies, with a rich and complex flavour which, once recognised, is easy to identify. Formerly the home to nearly 30 distilleries in the past, the West Highland style of malts are generally mellow, un-peated and mostly fruity.

The Six Classic Malts of Scotland

Lowlands : Glenkinchie 10 Year Old

Western Highlands : Oban 14 Year Old

Speyside : Cragganmore 12 Years Old

Islands : Talksker 10 Year Old

Islay : Lagavulin 16 Year Old

Northern Highlands : Dalwhinnie 15 Years Old

If you are a seasoned malt whisky drinker or a first time taster on a voyage of discovery, the Classic Malts are the perfect entry to this wonderful world. It should come as no surprise to visitors to any of the distilleries that they are invariably set in some of the most spectacular scenery Scotland has to offer: it is only fitting, after all, that usige beath, the water of life, is made in God’s country.

A Matter Of Fact...

When at a bar or pub, whisky purists order their drinks "neat", meaning without a mixer such as soda, fruit juice, water or ice. Neat is the recommended way to order whisky, even if you simply prefer to add water yourself. "Straight up" can result in confusion since some bartenders may interpret it as shaken with ice which is a common martini technique. "On the rocks" refers to pouring the whisky over ice.

The use of a small amount of water is common to open up the flavors of the spirit. Most whiskies produce a deeper, buttery or otherwise more complex flavor with the addition of even tiny quantities of water. Bottled water is preferred since the chlorine in tapwater can potentially taint the flavor of the whisky.

Whisky drinkers disagree about whether one should add ice to the whisky. Most believe that chilling with ice can unfavorably subdue the complex flavors of single malts. Others believe the ice changes the entire dynamic of whisky in a positive way. Feel free to make your own judgment.

Experiment. Whisky tasting is a matter of practical wisdom and personal experience, not theory.

More expensive is not necessarily better. You can build an excellent Scotch collection with bottles that cost less than $70 each.

Older is not necessarily better. Aged whisky will mellow as it takes on more characteristics of the barrel and will concentrate over time as the alcohol evaporates.

Notice the relationship between the style of the whisky and the taste and complexity. Where is the distillery located (e.g. Islay, Speyside, Northern Highlands)? How old is it? Was it aged in a used Sherry or Bourbon cask? Was the malt peat-dried? Was it chill-filtered? Was spring water added or was it bottled at cask strength?

Whisky drinking is more enjoyable and more rewarding when you are relaxed and free of distractions.

Experiment with bigger and smaller sips to discover nuances to the taste.

Some whisky needs time to breathe. After opening a new bottle, have a glass and then let it sit for a week or two. Notice the increased complexity. This is especially true for cask-strength bottles and certain brands like The Balvenie and Glenfarclas.

Write your own tasting notes. It will motivate you to find more nuances. It is not necessary to attach concrete names to the flavors (e.g. smoke, peat, sherry, fruit, coconut, toffee). Everyone experiences something different. It may remind you of a forest after rain or of a campfire on the beach. You may also describe it as dignified, evil, luxurious, or, if you can't find any words, complex.

Enjoy it with a friend and compare experiences.

Also experiment with Non Scotch Single Malt Whiskeys if you get a chance.

Single malt whisky can be enjoyed on its own or paired with food. Some common suggestions are oysters, sushi and dark chocolate.

Whiskyfun.com's Pete & Jack

PETE McPEAT AND JACK WASHBACK - October 24, 2005

Charles MacLean's 9 Steps To A Tasting Note

First make a note of these...

• Distillery/Brand
• Age
• Strength
  

Then describe these...

• Appearance (Colour; Texture; Clarity)
• Aroma (Straight) (Intensity on a scale of 1-5; Nose-feel; Cardinal aromas)
• Aroma (diluted) (Primary aromas; Secondary aromas; Development)
• Flavour (Mouth-feel; Primary taste; Overall flavour; Finish)
• Comments
• Score (1-10)