Scotch whisky has one of those flavors that you either love or loathe. The latter emotion may be in large part a result of not having immersed yourself in the mystique of this fine old beverage. Another reason may be that you simply haven’t found the variety of scotch that suits your palate. Becoming affectionate with scotch is like an old-fashioned courtship. A coy smile here, a slanted glance there, and before you know it the music is playing and the dance is underway. Think of it as a peek back into some rocking, rollicking history. You’ll come to agree with the Scottish people about the drink that originated as usage beatha, or “water of life.”
We could have a treatise on the history of scotch and how it is made, but for the sake of brevity let’s hit only the high notes today. The first written record of whisky in Scotland and Ireland is from the 15th century. Scotch whisky is distilled only in Scotland, and note that the word is spelled whisky there—no “e.” It is made from malted barley, with other grains sometimes added to form a blended whisky. Scotch is usually distilled twice, but sometimes more. The brand name found on the label is based on the distillery of origin.
There are five regions where scotch is made: Lowland, Highland, Speyside, Campbeltown, and Islay. A sixth Speyside unofficial region is composed of islands other than Islay. Each region has numerous distilleries. A favorite label of mine is Glenfiddich, from Speyside.
Some establishments offer what is called a “flight.” A scotch flight allows you a small sampling of different varieties of scotch to discern the differences among them and see which ones you prefer. A scotch flight will often have three samples: a brand aged 10 years, another aged 12 years, and a third aged 15 years. In my flight the 10 year old was lighter and more delicate, the 12 had more of a peaty flavor, and the 15 really ramped up the peaty and smoky tang. If I had gotten a 20, wham!
A scotch aficionado that I know likes Lagavulin and Laphroaig from Islay and Talisker from the unofficial Island region. He prefers cask strength single malt scotch, which is strong, peaty, and smoky. When I taste it, I taste kerosene. I prefer the lighter, younger scotch. With a little homework, you can discover a variety that suits you. The trick is to put one or two tiny beads of crushed ice into a proper type of glass (see picture) and sip. Do not drink scotch. Sip it in small quantities. Just a thimble full is enough to wet your whistle, tantalize your taste buds, and warm your innards.
Cheers & Happy Reading!
Flossie Benton Rogers, Conjuring the Magic with Paranormal Fantasy Romance
One of the luxuries I sometimes get DH is a bottle of good whiskey. Sometimes he offers me a share too. A wee dram is a fine thing.
Yes, you can’t turn down a wee dram!