Bill and I signed up for a whisky tasting of The Macallan, a Scottish house from Speyside. Some things I learnt about scotch I would like to take note of:
1. Drink scotch at Scotland Temperature: ie. 12-14 degrees Celsius
2. When tasting whisky, pour a bit onto your hands, rub the alcohol off and smell your palms. They probably would smell like oak, alcohol and a lot of orange zest. Add a bit of water to the whisky to release its flavours. It’s the equivalence of letting your wine breathe.
3. Whisky is mortal and should be finished at 16-18 months after opening. Need to keep that in mind.
4. Colour of whisky comes from aging in oak casks. Some whisky houses add caramel as colouring to make the whisky look aged.
5. Most whisky is made from barley, water, yeast.
6. The Scottish usually take their whisky after meals. They drink beer with meals.
7. Whisky gives me a headache.
I always thought of whisky as a fallback option when I don’t feel like finishing a bottle of wine but really need the nourishment. I get depressed if I drink too much of it, but whisky bottles are so nice to look at. I especially like whisky when enjoyed in a whisky bar, preferably poured with spherical ice blocks.
Bottle 1: 1851 Inpiration
Bottle 2: 12 Years
Bottle 3: Premium blended
Bottle 4: Maker’s selection
Bottle 5: 17 Years
Bottle 6: 21 Years
All from Watson’s