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So there's a lot of debate
as to how single malt should be, should be enjoyed, should be drinked and enjoyed.
For me, there's no
real hard and fast rule, I believe that you know, people are at different
stages in their lives and different stages in their own exploration of
whiskey,
will approach drinking whiskey in different ways.
The way I personally drink scotch in the way that I encourage my
patrons to
is
out of a proper whiskey glass. Now this is a
Glencairn crystal glass and the shape of it, what it does helps to
concentrate the flavors
in the nose of the whiskey, helps you be able to
essentially smell it easier than if you were use a large tumbler
which is very open
glass and pretty much the vapours will disappear.
What I like to do is,
see if we can do this here.
First, pour a little bit of whiskey into your glass obviously.
Alright and
the nosing of whiskey is really for me at least
half of the enjoyment.
You can just go in and out a few times, you know, you'll never in a rush, you don't want to be
sort of burning your nostrils for the alcohol especially with some of these
full-cast strength whiskeys here.
Go ahead and nosed the whiskey
and sort of think about what it you're smelling so for me,
right now I'm smelling a little bit of
definite sherry note sort of a bit of like a honey, almost burnt
caramel sweetness
and just a tiny bit of sweet smoke
in addition to of course, the alcohol. I think this one is about 58 percent
alcohol.
So when you've got whiskey that are aged as this one is and that are as
strong as this whiskey is,
the next step after nosing it, I usually encourage people even though
it's really really alcoholic
is to just go ahead and tast it
prior to adding anything to the whiskey just to experience it.
So that's really just a short,
just a taste on the tongue.
Then breathe in and out and you catch a lot of different flavors on
the after breathe.
Then when you're ready to actually drink the whiskey, go ahead and add a
little bit of,
just a dash of water.
Now doing this in addition to
cut down the alcohol volume obviously, it does actually
helped to release
a lot of the other flavors that may otherwise sort of remain
bonded together.
So adding water to whiskey is kind of like aerating wine when you put wine
into the counter, kinda let it sit for a while.
It's just coming out of the bottle for the first time in some cases in many years
and it's interacting with the environment
then you're ready to drink your scotch.