12.03.09: An Acquired Taste.

I often hear from non whisky drinkers that "Scotch is an acquired taste" and for many of them they claim they have not yet acquired it. In other words they do not like it. With further conversation they often tell you about their first experience with Scotch whisky, which more often than not is not a pleasant one. Typically being given a dram by a high-spirited whisky lover of one of the heavy hitters and being told, "Hey try this". Without previous knowledge on the art of nosing and tasting, the dram usually gets knocked back in one, resulting in much coughing and spluttering.

As whisky drinkers we find it hard to believe that these folks do not appreciate our favorite dram. Yet they will drink rum, vodka, gin and just about anything as long as it is laden with some sort of mixer. But then, how many of us whisky lovers drink any of the above neat?

Unlike most other spirits, whisky is frequently taken neat or with a tiny splash of water. Whisky drinkers want a full sensory evaluation using the nose and taste buds. Because of this, first time whisky drinkers need to be brought into the fold slowly, with proper education.

We have to take it easy on our neophyte friends despite our eagerness. The old saying that Scotch is an acquired taste does have meaning. The nose and the palate have to be educated slowly -- much the same way as it does with different foods such as hot curries and spicy Mexican food.

So as a general rule, start your tutorage slowly. Begin with a blended whisky, mix it with ginger ale or Seven Up, add ice and enjoy. My favorite is a good measure of Catto's blended whisky, a very generous squeeze of lime, lots of ice and fill to the top of a tall glass with ginger ale. A perfect way to cool off in the summer. Or you may want to try some anCnoctails - click here for recipes

This will train the palate and soon the delicate malt fragrance and taste will permeate and seduce the senses. Begin to cut back on the additives and switch to water. Blended whisky should be the first to be attempted neat, as the grain whisky in the blend provides a softer, gentler taste to the novice palate.

If you think your apprentice is ready for single malt, provide the proper setting for the experience. Malt tasting cannot be rushed. Make sure you have the right glass, plenty of time and the atmosphere is right. Loud music in a smoky pub ten minutes before last call is not the place to start. Provide a quiet, relaxing ambiance where you can discuss the various aromas and flavors you are about to experience.

Begin with a smooth, rich malt like the anCnoc 12 year old. Nose the whisky before drinking it. Describe the aromas. Then, take a tiny sip, let it roll around the mouth before swallowing and then revel the aftertaste. The experience should not assail the taste buds, but entice the senses through an appealing scent, subtle tastes and warming after effects. Describe what you are experiencing any way you can. Add a little water and start over again.

Once your novice is hooked you will have introduced another person to the wonders and pleasures of uisge beatha. You will have one more person you can share the whisky experience with, because after all, I think whisky must be shared to be truly appreciated.

Slainte!

Previous Posts:

23.06.08: Water, barley, yeast, and people.
23.08.07: anCnoc 1975 - You Asked, Chris Answers!
27.07.07: Welcome to my Blog!