Posted on 11/21/2017 8:27:19 AM PST by ImJustAnotherOkie
Why is Scotch whisky so intimidating? There's something about this spirit — which is really nothing more than malt or grain-based whisky made in Scotland — that's got an intimidating rep.
Well, once you know how to drink Scotch — and learn that it's not so scary after all — you'll be that cool, breezy bar-goer sipping Scotch like it's no biggie.
First, the basics: all Scotch whisky has to meet certain legal standards to be granted it's name. Chiefly, it must be aged in oak barrels for at least three years.
Scotch comes in two forms, single malts (all 100-percent malt whiskys are produced within one distillery) and blends (different single malts are blended together, often with added grain whisky). Naturally, within these two categories, there are a million potential distinctions — they vary in their peaty-ness (smokiness), brininess, and heaviness. But before you start arguing about the merits of one blend over another, you've got to know how to drink Scotch the right way. Here's how it's done.
1. Pour it
When it comes to boozing, glassware is especially important when it comes to taste. Most Scotch nerds will agree that tulip-shaped glasses, also known as "whiskey snifters," are ideal, especially when sipping whiskey neat. In theory, this glass shape "traps the whisky aromas in the glass and concentrates them all in one place." Of course, if you go to a bar, they'll likely serve you Scotch in a rocks glass. That's fine, too.
2. Dilute it
Experts recommend adding a few drops of water to a particularly special Scotch — the water helps bring out flavors that might otherwise be overshadowed by the flavors and aromas of pure alcohol. If you're cracking open a super-old, expensive bottle that's been sitting on a shelf forever, you may want to add even more water — a teaspoon or two — to open up the flavors.
3. Ice it
Professionals may think it's gauche, but Scotch over ice isn't an unusual preference for whiskey drinkers. Some people appreciate a colder Scotch-drinking experience, and ice essentially does the same job as adding water — a little diluting, a little opening up of flavor. If you're going to use ice, though, opt for one of those big cubes — it'll melt slower, keeping your drink from getting so watered down that you can't appreciate it's nuances.
4. Or put it in a cocktail
Scotch and soda? Classic. Ditto for the Rob Roy and the Rusty Nail. But Scotch also plays well with grapefruit and honey-ginger syrup, as well as with sweet vermouth and orange, and even pear nectar and ginger ale. Just because your grandpa only drank Scotch neat doesn't mean you have to. After all, you're an expert now — you can drink it any damn way you like.
Prefer Chivas, have for over 30 yrs.now. Went to Scotland many years ago and went to the whisky trail and found the Chivas Regal distillery. Sadly it was closed when we arrived but it certainly was beautiful on the outside. Folks told me that it is mostly run by college students.
It’s impossible to hear the word “creosote” without immediately thinking of John Cleese asking “Just a tiny wafer?”. JMHO
Sounds about right. Plastic bottle scotch it is, son.
The smell of scotch, any scotch, makes me pull a Mr. Creosote.
Hubby’s shelf of single malt is safe from me.
Stopped supporting ANYTHING from Scotland after they freed
the Lockerbie bomber. That includes Scotch whisky.
Switched to Irish Whiskey and haven’t regretted it.
Watch this guy ,he can get a little long winded ,LOL https://www.youtube.com/user/ralfystuff/videos?disable_polymer=1
For #1, I found this glassware good for scotch and bourbon.
https://www.norlanglass.com/products/norlan-glass
Boo hoo hoo. I stopped drinking three years ago. A good snifter or two of the good stuff - like a Lag 16 or a Mac 21 - is the only spirit I really miss. No regrets about anything else.
Islay malts tend to have stronger flavors, dominated by peat and smoke. They can be great, but are a more acquired taste.
For a sure deal, I’ve always liked Glenlivet and Glenfiddich 12yr. Both are good for a reasonable price. Choosing a smoother 18yr has an extra exclusivity factor.
Single Malt is the key. Brands like Chivas and Johnnie Walker, while they can be good. mix the malts for consistency year over year. JW Red is way harsher than I like, but it beats no Scotch at all.
Some liquor store owners have a lot more knowledge especially on special deals and will special order something that can be quite a bargain.
I really don’t care for Glenmorangie, but again, it’s better than no Scotch at all.
Neat, rocks on the side to pour over incrementally (Oban is my choice)
I hear ya, keep up the good work...I bet you don’t miss the scotch headache’s.
My ex-father-in-law once grabbed my bottle of McCallans and poured it into a glass of Country Time lemonade. The divorce happened shortly thereafter.
Nothing like the smell of Creosote mixed with Cordite. That’s what you call a day at the range.
I quit Scotch in ‘98.
Diagnosed diabetic...
Geez...what a clown.
When I was a young man I tended bar part-time in Los Angeles. Usually the customers wanted beer or rum and coke or the cocktails that were in vogue at the time (i.e., Tequila Sunrise, Singapore Sling, Grasshoppers; this was the 1970s, by the way).
One day a guy came in with his date and she ordered a Grasshopper (very popular with the ladies back then) and he ordered — are you sitting down? — Chivas and tomato juice, tall, no ice. I was tempted to throw him out of the bar.
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